221 - 240 of 1735 chefs
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Kobe Steak Sai Dining
神戸ステーキ 彩ダイニング
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Seafood
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浜崎 剛Go Hamasaki
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Seeing the smiles on the faces of customers and hearing the word "delicious" makes him happy to have chosen this path
A former teacher once taught him that making delicious food is a matter of course. But to make something that has more, the most important thing is one's feelings. Making full use of the techniques and knowledge acquired over 17 years of experience, he continuously endeavors to make dishes that delight his customers.
浜崎 剛Go Hamasaki
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Imajin
今甚
- Shirokane/Shirokanedai, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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飯田 純一Junichi Iida
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Mr. Iida spends his days honing his skills, utilizing the techniques and passion he has cultivated over the years.
He was born in 1982 in Ibaraki. Impressed by fried rice and dumplings, he developed a passion for Chinese food. His desire to recreate these delicacies with his hands led him to pursue a career as a chef. After graduating from culinary school, he trained for 7 years at the ramen restaurant Menya Musashi. Then, he worked at KINTAN, a Yakiniku restaurant, for 7 years to deepen his diverse skills and experience. In July 2022, he joined Imajin. He has grown to be a central restaurant member with his solid skills.
飯田 純一Junichi Iida
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Kamakura Fujiya
かまくら藤家
- Kamakura/Zushi, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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小池 一晃Kazuaki Koike
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The motto is to serve customers high-quality meats at an affordable price
Mr. Koike was born in 1985. He started his career as a chef right after University graduation and has gained experience and skills since then. He approaches his work daily, aiming to create dishes that customers will find "delicious."
小池 一晃Kazuaki Koike
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Kamakura Kaisen Umi Kamakura Komachi
鎌倉海鮮 碧海-umi-鎌倉小町
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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高橋 いず美Izumi Takahashi
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As a sake and fish professional, Ms. Takahashi offers a luxurious Japanese experience.
She was born in 1974 in Miyagi. She has a strong interest in cooking and a deep knowledge of presentation and tableware. Her interest in cooking, serving, and tableware has led to her own joy and interest in the culinary world. She started her career in 2017. Learn about sake and fish at Sakana BAR Ippo in Azabu-Juban. In 2024, she opened umi, serving guests daily as the proprietress.
高橋 いず美Izumi Takahashi
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Amiyakitei Sakae Branch
あみやき亭 栄店
- Sakae, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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都竹 明Akira Tsutake
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To have customers keep coming back to the restaurant.
Mr. Tsutake was born in 1971 in Aichi. After graduating high school, he worked in the manufacturing industry for two years. At age 20, he changed his career to the restaurant industry because he wanted to work interacting with people. He experienced the joys and difficulties of serving customers in the restaurant business. In 2010, he decided to join Amiyakitei after being impressed by its delicious food and customer service. In his fifth year with the company, he experienced the launch of a new restaurant. He was then appointed to a newly opened Sakae branch in 2020. Aiming to be a restaurant where even first-time customers can enjoy delicious food and service and say, "I'll definitely visit again."
都竹 明Akira Tsutake
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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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The New World
ザ・ニューワールド
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Cookshop / Sashimi (raw fish)/Seafood / General
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鳥羽 周作Shusaku Toba
The Chef's Recommendations -
The owner-chef of The New World.
Mr. Toba was born in 1978 in Saitama Prefecture. He has a unique background, having quit his job as a J-League trainee and worked as an elementary school teacher before entering the world of chefs at 32. He trained for 3 years at DIRITTO in Kagurazaka, 2 years at Florilege in Aoyama, and 2 years as a sous chef at Aria di Tacubo in Ebisu before becoming the chef at Gris in Yoyogi Uehara in March 2016. He then became the owner-chef of the same restaurant, which reopened as sio in July 2018.
鳥羽 周作Shusaku Toba
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Koshitsu Yakiniku Mikakuen Minami Sanjo Branch
個室焼肉 味覚園 南3条店
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)
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佐藤 健太郎Kentaro Sato
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Mr. Sato was deeply moved by the cuisine and presentation for wedding ceremonies, which inspired him to pursue a career in the culinary world.
He was born in 1969 in Hokkaido. Impressed by the cuisine and presentation at weddings, he entered the culinary world with a desire to work as a chef at a hotel. After graduating from school, he started working at a hotel and dedicated himself to training as a Western cuisine chef. Later, he further honed his skills at a yakiniku (Japanese BBQ) restaurant and an izakaya (Japanese pub). In 2021, he joined Mikakuen Minami Sanjo Branch. As head chef, he now creates healing moments for guests, sometimes from the kitchen and sometimes behind the counter.
佐藤 健太郎Kentaro Sato
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Miyazaki Beef Restaurant NAHA MIYACHIKU
宮崎牛専門店 那覇 みやちく
- Miebashi, Okinawa
- Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Kaiseki (traditional multi-course meal) / Steak
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加藤 清隆Kiyotaka Kato
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Bringing out the potential of "Miyazaki Beef" from various perspectives.
Mr. Kato was born in 1982 in Osaka. With over a decade of experience as a chef at a renowned French restaurant in Ashiya, Hyogo, he later joined the "Miyachiku Osaka Branch." Currently, in addition to entertaining guests as a teppanyaki chef, he also develops menus featuring "Miyazaki beef." Mr. Kato is an expert in French and teppan cuisine and a sommelier. From various angles, he proposes menus that bring out the full potential of Miyazaki beef.
加藤 清隆Kiyotaka Kato
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Kai to Sumibi to Nihonshu Tawawa
貝と炭火と日本酒 撓
- Yokohama Station, Kanagawa
- Izakaya (Japanese tavern),Taverns / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood / Sake
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村上 恒宏Tsunehiro Murakami
The Chef's Recommendations -
Mr. Murakami creates a time and space that can impress guests on their important day.
He was born in 1973 in Kanagawa. He began his apprenticeship at a part-time job at a kappo restaurant and started training in Japanese cuisine. He has worked as a head chef in the kitchens of a kappo ryokan inn and a hotel. In July 2019, he opened Kai to Sumibi to Nihonshu Tawawa in Tsuruya-cho, Yokohama. As the owner-chef, he welcomes a wide range of guests. His creed is "to provide guests with a time and space to feel as much impression as possible on their special day." With dishes that carefully draw out the charm of seasonal ingredients and heartwarming service, he serves various occasions.
村上 恒宏Tsunehiro Murakami
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Anan Akasaka Branch
あん庵 赤坂店
- Akasaka, Tokyo
- Izakaya (Japanese tavern),Taverns / Chicken / Sashimi (raw fish)/Seafood / Tofu Dishes
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横川 達也Tatsuya Yokokawa
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Mr. Yokokawa loves talking with people. The energetic voice of this chef make his restaurant bright and lively.
Mr. Yokokawa was born in 1992 in Tottori. He has been interested in cooking ever since he was young, and he entertained his family with the food that he made. Because he also enjoyed talking with people, he decided to walk the path of dining in the future. When he was a student, he began working part-time at a restaurant, and after graduation, he entered the dining industry. Currently, he works as the restaurant head at Anan Akasaka Branch. He always shows his smiling face to guests visiting the restaurant and brightens the place with his lively voice.
横川 達也Tatsuya Yokokawa
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Akaushi Dining yoka-yoka KITTE Hakata Branch
あか牛Dining yoka-yoka KITTE博多店
- Hakata Station, Fukuoka
- Steak,Yakiniku/Steak / Gyudon (beef bowl) / Hamburger Steak / Steak
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八坂 良Ryo Yasaka
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Mr. Yasaka's life as a chef started from an experience at a wedding hall.
He was born in 1971 in Saga. During the summer vacation of high school students, he worked part-time in the kitchen at a local wedding hall. At that time, he knew the fun of cooking and chose a chef as his future dream. After graduation, he entered the world of cooking and started training. He spent 15 years at a Chinese restaurant and a total of 15 years at a Korean restaurant, a Yakiniku (Japanese BBQ) restaurant, a Japanese restaurant, and so on. Currently, he works as a chef at Akaushi Dining yoka-yoka KITTE Hakata branch.
八坂 良Ryo Yasaka
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Location Dining Nagi
ロケーションダイニング 凪
- Onna-son, Okinawa
- Japanese,Japanese / Japanese Beef Steak / Shabu-shabu (boiled meat slices) / International/Fusion
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岩下 拓人Takuto Iwashita
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With his highly creative cuisine, this chef is on a mission to invent dishes that never get old
Born in January 1981, in Kagoshima prefecture, he moved to Okinawa for university. His part time job at a hotel during his student years made him want to pursue a career in cooking. After gaining experience serving customers in the hall, he started to get involved in food preparation. His palate, nurtured by his keen cook of a mother, helped his talent as a chef to blossom. Now, as a manager of Location Dining Nagi, he spends every day introducing his customers to the charms of Okinawan food. He is constantly perfecting his culinary art and is a recognized authority on creative cuisine. Every day, he spares no effort in his quest to please his customers.
岩下 拓人Takuto Iwashita
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Kappo Uzuki
割烹 うづき
- Ebisu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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阿部 誠司朗Seijiro Abe
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Mr. Abe serves dishes, devoting all his skills as a chef.
He was born in 1976 in Kanagawa. He entered the culinary world around the age of 20 and honed his skills at Tokyo's famous restaurants, including Manyotei in Daikanyama. Currently, he is a chef at his own restaurant, Kappo Uzuki. Attracted by the deliciousness of his cuisine, many people visit the restaurant every day with high expectations.
阿部 誠司朗Seijiro Abe
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Sandaya Honten -Yasuragi no Sato-
三田屋本店−やすらぎの郷−
- Sanda, Hyogo
- Steak,Yakiniku/Steak / Steak
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大野 順司Junji Ono
The Chef's Recommendations -
Seeing the delight on his customers' faces is what really drove him to become a professional
Born in Hyogo prefecture on November 20th, 1984, he started working part time at Sandaya Honten -Yasuragi no Sato- during his student days. Even though he had no cooking experience, he decided to become a chef because he was interested in cookery and thought that making things would be really worthwhile. He also wanted to see the look of delight on customers' faces when they tried his food. He started his career as a food preparation assistant and learned the basics on the job. He continues to carefully craft every dish as the restaurant's deputy head chef.
大野 順司Junji Ono
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Sushi Hasegawa Shinsaibashi Main Branch
寿司 はせ川 心斎橋 本店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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加藤 妙Takumi Kato
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Procuring rare and valuable ingredients from all over Japan daily.
Mr. Kato was born in 1975 in Shiga. He had a passion for food and decided to pursue a career in cooking. After training for 3 years at a sushi restaurant in Kyoto, he honed his skills at various sushi and traditional Japanese restaurants in Shiga, including seafood restaurants, ryokans, and hotels. Currently, He is the manager at Sushi Hasegawa in Shinsaibashi. He prioritizes using natural ingredients that are good for the body and always strives to make dishes that are not only flavorful but also easy for customers to enjoy, considering their size and taste preferences.
加藤 妙Takumi Kato
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Yakiniku Minaho Shinkingyuittogai
焼肉みなほっ しんきん牛一頭買い
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)
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行澤 誠一Seiichi Yukizawa
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After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by
He was born in 1971 in Hokkaido. By helping his mother who is good at cooking, he got to like cooking himself. After graduating high school, he went to a cooking college. After graduation, he started his training in the kitchen of the banquet section of Sapporo Grand hotel, where he worked for 5 years. Then he had more training at different types of restaurants. As he was always interested in Yakiniku restaurants, he took the offer and started working as the head chef. He demonstrates his skills with the wish of wanting to spread the ingredients of southern Hokkaido and so boosting the local area.
行澤 誠一Seiichi Yukizawa
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Kyoto Senryou
京都千両
- Kyoto Station, Kyoto
- Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)
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大森 三夫Mitsuo Omori
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Mr. Omori continues to work diligently with each piece of Sushi to bring joy to his guests.
He was born in 1965 in Tochigi. Feeling the satisfaction and joy of making people happy through cooking, he decided to become a chef to bring smiles to many people's faces. After training at an izakaya (Japanese-style bar) and a Sushi restaurant, he acquired solid skills and developed a passion for bringing out the best ingredients. He is currently working as a chef at Kyoto Sen-ryo, which opened in front of Kyoto Station on September 13, 2024. He has a deep love for Sushi, and the thought that goes into every single piece of Sushi brings a smile to the faces of the guests.
大森 三夫Mitsuo Omori
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Kitashinchi Yakiniku Satsuma - Ginza Branch
北新地焼肉さつま 銀座店
- Shimbashi/Shiodome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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小松 甲斐Kai Komatsu
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Seeking and searching for a rewarding job, Mr. Komatsu got to where he is now.
He was born in 1989 in Kochi. He had a part-time job experience at a restaurant as a student. He moved to Tokyo when he started working for a company. However, he was attracted to the skills of the owner who established the current company and the work in the service industry, so he changed his job. From the beginning of the opening of Kitashinchi Yakiniku Satsuma Ginza Branch, he stood at the restaurant with the owner. Currently, he's in charge of the restaurant as a restaurant manager.
小松 甲斐Kai Komatsu
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Sushi to Baniku Oyaji Saigo no Nigiri Bettei
寿司と馬肉おやじ最後の握り別邸
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Kaiseki (course menu),Japanese / General / Basashi (horse meat sashimi) / Horse Meat
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梶原 淳司Junji Kajiwara
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Mr. Kajiwara is an experienced chef who presents various dishes; he started his career in Japanese cuisine out of admiration.
He was born in 1978 in Oita. From a young age, he enjoyed cooking and strongly admired chefs. Began his culinary career at a local restaurant at the age of 18. Later, he moved to Kyoto for further studies at age 20, dedicating three years to honing his skills at a Japanese restaurant. Subsequently, he relocated to Osaka, working at Japanese and sushi establishments. In the summer of 2022, he joined And I company.
梶原 淳司Junji Kajiwara
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