201 - 220 of 1747 chefs
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Yamato Ryori Tsukiji Ihachi Nigou
倭料理 築地伊八 弐號
- Tsukiji, Tokyo
- Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Sushi / Steak
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岩本 隆嗣Takashi Iwamoto
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Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.
He was born in 1972 in Hyogo. From an early age, he was exposed to the world of food at his uncle's sushi restaurant, and this environment nurtured his passion for cooking. He developed his skills at Kyoto's famous restaurant Kitcho and in Kobe, acquiring a delicate sense of taste as well. As he gained experience, he also learned to value the emotions and stories behind the food. Later, he decided to join the current restaurant because he shared the passion and enthusiasm of the owner. Currently, he is demonstrating his skills fully at Tsukiji Ihachi Nigou.
岩本 隆嗣Takashi Iwamoto
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Diningbar HOJU
Diningbar HOJU
- Odori Park, Hokkaido
- Dining Bar,Dining bar / Sashimi (raw fish)/Seafood / General / Western Sosaku (creative cuisine)
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福田 凌哉Ryoya Fukuda
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Growing up watching his father, Mr. Fukuda chose the path of the chef.
He was born in 1996 in Hokkaido. Growing up as a child watching his chef father, he decided to follow the path of the chef himself. His life as a chef began at a French restaurant in Hokkaido. After three years of training, he worked for about six years in a dining bar serving Japanese, Western, and Chinese menus. Later, he worked for three years as a cook specializing in Western cuisine at a restaurant owned by his father, who inspired him to become a chef. The skills he has cultivated in various genres, including Western cuisine, support the creation of the current restaurant's richly unique menu.
福田 凌哉Ryoya Fukuda
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Kai Sya
膾炙
- Hirao/Kiyokawa, Fukuoka
- Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine
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伊藤 保将Yasumasa Ito
The Chef's Recommendations -
After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.
He was born in 1979 in Fukuoka. He loves to make people happy and was influenced by his mother, an excellent cook, to become a chef. After graduating from Nakamura Culinary School, he worked at a Chinese restaurant in Kagawa Prefecture for 3 years and at a Chinese restaurant in Fukuoka Prefecture for 2 years, where he also served as the restaurant manager. After that, he spent 1-year studying meat at a butcher store while preparing to start his own business. In 2009, he opened Kai Sya and became the owner and proprietor.
伊藤 保将Yasumasa Ito
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Motsusui Nara-Sanjo Branch
もつ粋 奈良三条店
- Nara, Nara
- Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Horumon (offal meat) / Motsu Nabe (offal hot pot)
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森下 良希Yoshiki Morishita
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Mr. Morishita is a chef who supports various menus such as motsunabe, skewers, and a la carte dishes.
He was born in 1993 in Nara and has been engaged in the food and beverage industry since he was 16. Beginning with a part-time job, he worked as a cook in a Chinese restaurant, a ramen restaurant, and an izakaya pub. Currently, he is a chef at Motsusui Nara-Sanjo Branch. Mr. Morishita has experienced menus of various genres. In addition to motsunabe and skewers, he supports a varied menu that features mainly Japanese dishes but also Korean-style dishes
森下 良希Yoshiki Morishita
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Shinjuku Kotegaeshi
新宿こてがえし
- Shinjuku-Sanchome, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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番場Banba
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Mr. Banba wants to provide "enjoyable" restaurants, food, and service.
He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.
番場Banba
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Restaurant BudoonoMori Les Tonnelles
レストランぶどうの森 レ・トネル
- Uchinada/Kanaiwa, Ishikawa
- French,Italian/French / French / Wine / Soup
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Marco SantoscoyMarco Santoscoy
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Mr. Santoscoy pursues a new French cuisine style by weaving his ideas into Japanese ingredients.
He was born in 1992 in Guanajuato, Mexico. After studying the basics of French and other cuisines in Argentina, he moved to the United States. While gaining experience at Napa Valley and Scottsdale restaurants, he became familiar with traditional Japanese crafts such as Japanese kitchen knives and Noh masks. In 2016, he moved to Japan because he wanted to "see Japan with his own eyes, where many things he feels his sensitivity sympathizes with." Enchanted by abundant food, beautiful nature, and warm-hearted people, he relocated to Ishikawa.
Marco SantoscoyMarco Santoscoy
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Wagyu Yakiniku KIM Shirogane Main Branch
和牛焼肉KIM白金本店
- Shirokane/Shirokanedai, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean
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Shibuya Niku-Yokocho Teppan
渋谷肉横丁 てっぱん
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Izakaya (Japanese tavern),Taverns
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宮坂 学Manabu Miyasaka
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Former Thai restaurant owner, pioneer of Thai cuisine in Japan.
Mr. Miyasaka was born on February 6, 1963, in Tokyo. He opened a Thai restaurant in Kichijoji in 1986. Traveled abroad for 10 years to train in Thai cuisine. He also has a unique background, serving as a high school baseball coach for 17 years. Also becoming well-known as the father of one of Comdot's (famous Japanese Youtuber) local friends, Kanata. He is a friendly and friendly person who puts his heart and soul into every dish.
宮坂 学Manabu Miyasaka
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cafe&bar YOKACHORO
cafe&bar YOKACHORO
- Tanba/Kinosaki, Hyogo
- Dining Bar,Dining bar / General / Cake / Wine
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角田 大和Yamato Tsunoda
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Using ingredients from Awaji Island and Sasayama, Mr. Tsunoda offers dishes rooted in the local community.
He was born in 1988 in Hiroshima. His involvement in the food and beverage industry began when he worked at a restaurant in the Kanto region that served naturally grown vegetables. At the same restaurant, he gained a wealth of experience in everything from food distribution to restaurant operations. By chance, he moved to Tamba-shi, Hyogo. He owned a farm, served as head chef at a restaurant, and later became independent. Due to a series of events, including the Corona disaster and the relocation of his base to Awaji Island, he temporarily closed his restaurant. In March 2024, he opened "cafe&bar YOKACHORO" at a new location.
角田 大和Yamato Tsunoda
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Roppongi P.T.T.
六本木P.T.T.
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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御山 恭三郎 Kyosaburo Onyama
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Mr. Onyama is passionate about caring for people, making his dream possible, and protecting and sustaining it.
He was born in 1951 in Chiba. In 1983, he opened the Teppanyaki specialty restaurant, Devant des P.T.T., in front of the former Defense Agency. It was loved by many celebrities as a long-established teppanyaki restaurant in Roppongi, but he developed a desire to spend more time with every customer. Seeking an environment that would fulfill his ideal, he relocated along Roppongi Dori Street. The new restaurant, renamed Roppongi P.T.T., offers a space where one can enjoy the live atmosphere of teppan-yaki with all five senses.
御山 恭三郎 Kyosaburo Onyama
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Yakitori Izakaya Kemuri [Sake specialty store]
焼き鳥居酒屋 けむり【日本酒専門店】
- Shinjuku East Exit/Kabukicho, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Sake
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池原 慎太郎Shintaro Ikehara
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Mr. Ikehara aims to make people want to visit the restaurant daily with his delicious skewers and friendly service.
He was born in 1994 in Okinawa and is currently working at Yakitori Izakaya Kemuri. He is conscious not only of creating an appealing menu that makes the most of tasty chicken skewers but also of providing friendly service. He aims to create a restaurant with a familiar atmosphere that makes people want to visit regularly.
池原 慎太郎Shintaro Ikehara
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Kitashinchi Yakiniku Satsuma Roppongi Branch
北新地焼肉さつま 六本木店
- Roppongi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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山田 智朗Tomoaki Yamada
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Mr. Yamada is committed to creating a new type of restaurant and spreading the appeal of yakiniku (grilled meat).
He was born in 1987 in Tokyo. He fell in love with the taste of "Kitashinchi Yakiniku Satsuma," which he ate in Osaka and trained at the same restaurant. He was appointed the store manager at the newly opened "Kitashinchi Yakiniku Satsuma Roppongi branch" on February 23, 2023. He tries to create a new restaurant-style and welcomes guests with warm hospitality every day.
山田 智朗Tomoaki Yamada
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Shunsai to Osake Anbai
旬菜とお酒 あんばい
- Chayamachi/Nakazakicho, Osaka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)
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池田 雅之Masayuki Ikeda
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Mr. Ikeda is a Japanese chef who continues confronting Japanese food from various perspectives.
He was born in 1977 in Osaka. Having studied as a chef mainly in Japanese cuisine, he also experienced sushi, Chinese cuisine, and Italian cuisine to reconsider Japanese cuisine from various perspectives beyond the boundaries of genres. Since around 2010, he has been with his current company as a chef, supporting the kitchens of each of the group's restaurants. Currently, he is working at Shunsai to Osake Anbai.
池田 雅之Masayuki Ikeda
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Nihonbashi Tamai Muromachi Branch
日本橋 玉ゐ 室町店
- Mitsukoshimae, Tokyo
- Seafood,Japanese / General
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市川 清三Kiyomi Ichikawa
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With his experience in Japanese cuisine, Mr. Ichikawa joined the Nihonbashi Tamai Muromachi Branch.
He trained at a Japanese and vegetarian restaurant from April 1975 and at a tempura restaurant from January 1983. And then after working at a hotel and an airport restaurant, he joined Nihonbashi Tamai in 2012. Currently, he works as the head chef at Nihonbashi Tamai Muromachi Branch.
市川 清三Kiyomi Ichikawa
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WAGYU YAKINIKU HYAKUMEIZAN Meieki Nishi Branch
和牛焼肉 百名山 名駅西店
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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井上 卓志Takuji Inoue
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Experienced as manager of a high-end teppanyaki restaurant overseas. Returning to the restaurant industry with a passion for customer service.
Mr. Inoue was born in 1971 in Hyogo. During his junior high school years, he met an English teacher who had spent a lot of time abroad, which triggered his yearning to live abroad. At 20, he started working at a high-end teppanyaki restaurant in Germany and became the manager at 23. After returning to Japan, he took on a sales position in the wine industry but couldn't forget the appeal of working in the restaurant industry. In 2007, he joined Amiyaki Tei Co., Ltd. and gained experience as a manager in various locations. In January 2024, he was appointed as the manager of the Meieki Nishi branch of WAGYU YAKINIKU HYAKUMEIZAN and continues to work there.
井上 卓志Takuji Inoue
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Hormone Yakiniku Shichifuku Namba branch
ホルモン焼肉 七福 難波店
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean
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キムChef Kim
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The master chef keeps creating the tastes of Korea where he grew up.
He was born in Korea and came to Japan on business. Though he was working in a different field, he got an opportunity and entered the cooking field, since then he has accumulated a career as a chef. With his natural good sense, and also advice from his friends and acquaintances who were from Korea, he started showing his talent, and became the master chef at [Hormone Yakiniku Shichifuku Sinsaibashi branch] when it opened. Their popular menus are [Kal-guksu (Korean noodles)] and [Yukhoejang (spicy Korean soup)].
キムChef Kim
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Kobe Teppan Steak Iwasaki
神戸鉄板ステーキいわさき
- Sannomiya, Hyogo
- Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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岩? 誠Makoto Iwasaki
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Only a chef who is a meat expert with lots of experience can offer such excellent dishes.
Mr. Iwasaki was born in 1980 in Hyogo Prefecture. He has been studying at a teppanyaki restaurant in Kobe City since he was 18. He is currently the owner and chef of Kobe Teppan Steak Iwasaki. With his knowledge of meat gained in teppan cuisine since his teens, his reliable purchasing sources, and his skills as a chef, he creates precious moments for his guests.
岩? 誠Makoto Iwasaki
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KINOE
KINOE
- Ebisu, Tokyo
- Italian,Italian/French / French / Italian / Wine
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夏目 治樹Haruki Natsume
The Chef's Recommendations -
Using techniques from Italy, France, and sometimes Japanese cuisine, Mr. Natsume brings out the best in ingredients.
He was born in Tokyo. In elementary school, he went to a teppanyaki restaurant with his family and was impressed by how cool and delicious the food was, which inspired him to pursue a career as a chef. After graduating from culinary school, he joined the Hilton Hotel and gained experience in various kitchens. He later worked at an Italian restaurant before becoming the chef at Tim's NY in Ebisu. Subsequently, he spent 15 years as the head chef at Ricos Kitchen, transforming it into a popular dining spot. In 2015, he opened KINOE, where he serves as the owner-chef.
夏目 治樹Haruki Natsume
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Asuen-kataraidokoro Irori
明日への語らい処 囲炉裏
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Izakaya (Japanese tavern),Taverns / General / General / Sake
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小林 慶司Keishi Kobayashi
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His seasonal dishes bring a smile to your face. Mr. Kobayashi is a chef delivering heartwarming culinary experiences.
He was born in 1978 in Yamanashi. Since childhood, he has been interested in cooking and pursued becoming a chef, inspired by his admiration for the culinary world. Starting from local hotels in Yamanashi, he gained experience in various places. With a desire to cherish the relationships between people, he opened Irori. Pouring in the skills and passion cultivated through years of experience, he offers seasonal dishes that make the most of the season's ingredients. He diligently strives each day, welcoming visitors with a warm and friendly atmosphere, leaving smiles on their faces.
小林 慶司Keishi Kobayashi
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Nihon-ryori Ootsu
日本料理おお津
- Sayama, Saitama
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)
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梶浦 健一 Kenichi Kajiura
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Mr. Kajiura offers warm hospitality with dishes prepared wholeheartedly and carefully, starting from selecting ingredients.
He was born in 1972 in Saitama. Started his apprenticeship at a Japanese restaurant in Tokorozawa, initially with a casual interest in cooking due to his love for food. Inspired by an encounter with a colleague he respects as a person and a chef, he seriously honed his culinary skills and became even more fascinated with cooking. Then, he moved on to work at a Ryotei (traditional Japanese restaurant) in Ginza, where he also worked as a head chef. Afterward, he opened his restaurant in Nippori, which was popular for seven years before returning to Saitama. He then contributed to the launch of Ootsu and became the head chef when it opened in November 2019.
梶浦 健一 Kenichi Kajiura
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