221 - 240 of 1775 chefs
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Jidoriya Amon
地鶏屋 亜門
- Nakasu, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Chicken / Nabe (hot pot)
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岡田 良太Ryota Okada
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Aiming to ensure that guests enjoy not only the food but also the time until it is served.
Mr. Ryota Okada was born in 1987 in Kyoto. He has worked as a chef at various restaurants in Fukuoka Prefecture. His specialty is cuisine such as yakitori and robatayaki, which entertain diners not only with the food itself but also with how the dishes are prepared and served. Now, he is working as a chef at Jidoriya Amon. With various chicken-themed menus and personal space, he focuses on creating a comfortable restaurant where guests can enjoy themselves even while waiting for their food, together with excellent customer service. The restaurant meets a wide range of needs in the Nakasu area.
岡田 良太Ryota Okada
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ROLLER COAST MinatoMirai Branch
ROLLER COAST みなとみらい店
- Kannai/Bashamichi, Kanagawa
- Dining Bar,Dining bar / Steak / Sandwich / Hamburger
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大仲 亮介Ryosuke Onaka
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Miscellaneous goods, cars, food... A chef who loves American culture and insists on handmade.
Mr. Ryosuke Onaka was born in 1980 in Yokohama, Kanagawa. He gained experience working at American diners and Hawaiian cafes in Tokyo. In 2009, he opened ROLLER COAST near Nakagawa Station on Yokohama Municipal Subway. The popular restaurant expanded with a second location, MinatoMirai, in Marine & Walk in September 2019. Focused on capturing the charm of a classic American diner, he is dedicated to creating a cozy and welcoming atmosphere.
大仲 亮介Ryosuke Onaka
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Okonomiyaki Teppanyaki Enmusubi
お好み焼き 鉄板焼き 縁むすび
- Shimbashi/Shiodome, Tokyo
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Wine
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長谷川 義洋Yoshihiro Hasegawa
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Proposing suitable food and space for the important encountering of guests.
Mr. Hasegawa was born in 1982 in Tokyo. He worked at a restaurant in Tokyo at 18 and started his career as a chef. Experience the core genre of high-quality ingredients such as teppanyaki dishes and sushi. He deepened his knowledge as a chef in various areas such as Setagaya, Shibuya, and Ikebukuro. Currently, he works as an owner and chef at Enmusubi, a restaurant often used for business entertainment and special occasions. He offers food and space suitable for guests' important "En (encountering)."
長谷川 義洋Yoshihiro Hasegawa
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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/Wagyu (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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Izakaya Asahi
居酒屋あさひ
- Nagaokakyo, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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古本 真也Shinya Furumoto
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Mr. Furumoto was inspired by a cooking TV program and became a cook as a profession that requires delicate work.
Mr. Furumoto was born in 1989 in Kyoto. Since childhood, he has enjoyed delicate tasks. While in university, he was moved by a cooking program he saw on TV and decided to become a cook because that would suit what he wanted to do. After graduation, he started his apprenticeship as a cook at Izakaya Asahi, run by his friend's relative. He learned how to choose fresh ingredients and use them in cooking. In addition to the classic Izakaya menus, he puts a lot of effort into selecting alcoholic drinks that go well with seafood dishes.
古本 真也Shinya Furumoto
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Cafe Sou Hiroshima Miyajimaguchi Branch
Cafe 蒼 広島宮島口店
- Hatsukaichi/Otake, Hiroshima
- Pancake,Cafe/Sweets / Cake / Parfait / Others
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北川 由Yu Kitagawa
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Ms. Kitagawa is a reliable manager who takes a multi-faceted role from the kitchen to the hall.
She was born in 1997 in Yamaguchi. As her first challenge in the restaurant industry, she trained at the headquarters and joined the operation of Cafe Sou Hiroshima Miyajimaguchi Branch as an opening staff member from the launch in 2022. While she has a gentle and calm personality, she shows her dependability in the store's management. She is active in multiple roles, from the kitchen to the hall, and currently plays a leadership role as the store manager. She will also use her experience in a new restaurant scheduled to open soon.
北川 由Yu Kitagawa
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Bar KatsuHaru Karuizawa
Bar 勝治 -Bar KatsuHaru Karuizawa-
- Karuizawa, Nagano
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits
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宮澤 英治Eiji Miyazawa
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Mr. Miyazawa offers a blissful cup of sake in an extraordinary, high-quality space where one can relax from the bottom of one's heart.
He was born in 1977 in Tokyo. He became fascinated with bartending at his part-time job as a college student and aspired to become a bartender. In 2003, he won the top prize in the Suntory Cocktail Award category, and in 2005 and 2007, he was a prize winner. In 2009, he won the Healing Cherry Cocktail Competition World Championship. Then, in 2010, he opened Bar Orchard Night in Awaji-cho, Kanda. In 2012, he established Orchard Night Inc. As of 2024, he manages 10 bars and is also working to promote non-alcoholic cocktails.
宮澤 英治Eiji Miyazawa
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Maruya Honten Chubu Centrair International Airport Branch
まるや本店 中部国際空港店
- Tokoname/Chita, Aichi
- Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / Sashimi (raw fish)/Seafood
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坂本 恵利Eri Sakamoto
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Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.
From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.
坂本 恵利Eri Sakamoto
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Niku-ryori Zushio
肉料理 Zushio
- Fukuyama/Fuchu, Hiroshima
- Izakaya (Japanese tavern),Taverns / General / Steak / Wine
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大橋 一志Kazushi Ohashi
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Mr. Ohashi is a chef who attracts many people with his skillful technique to offer the best ingredients.
He was born in 1978 in Hiroshima. He started his chef career at an Italian restaurant in Osaka. After that, he experienced Japanese cuisine, kaiseki cuisine, and charcoal grilling for seven years in Hiroshima and came across teppan cuisine. After studying teppan cuisine for nine years, he opened Zushio in Fukuyama, Hiroshima. His motto is to provide the best food at the most reasonable price possible. Some ingredients are offered at less than half the typical restaurant prices, showing Mr. Ohashi's strong enthusiasm.
大橋 一志Kazushi Ohashi
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J.S. BURGERS CAFE Shinjuku Branch
J.S. BURGERS CAFE 新宿店
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Hamburger,Western / American / Pasta / Pizza
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平野 巡Jun Hirano
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On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.
He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.
平野 巡Jun Hirano
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Nikomi Humburg Kobe Kippo
煮込ハンバーグ 神戸吉豊
- Sannomiya, Hyogo
- Steak,Yakiniku/Steak / Japanese Beef Steak / Hamburger Steak / Steak
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久保 収Osamu Kubo
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Promoting the allure of Japan's proud Wagyu and Kobe beef culture.
Mr. Kubo, born in 1977 in Wakayama, is a chef at Kobe Kippo. Kobe Beef, a renowned brand of Wagyu, attracts attention from food enthusiasts both domestically and internationally. He is sharing the allure of this proud Japanese culinary culture from the Kobe Sannomiya area.
久保 収Osamu Kubo
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Asakusa Shokudo Motomatsu
浅草食堂 元松
- Asakusa, Tokyo
- Japanese,Japanese / General / Unagi (eel) / General
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せつSetsu
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A chef who supports a wide range of menu, Japanese food and Chinese cuisine.
After a long career as a chef mainly in Tokyo, Mr. Setsu joined his current company in 2024. He is now a member of the kitchen staff at Asakusa Shokudo Motomatsu. As a chef specializing in a wide range of genre-less dishes, he supports the diverse menu of Motomatsu, including Japanese and Chinese cuisine.
せつSetsu
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PACE ITALIAN LOUNGE
PACE ITALIAN LOUNGE
- Azabu-Juban, Tokyo
- Italian,Italian/French / Italian / Cocktail / Wine
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瀬戸 恵多SETO KEITA
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Became a chef before I knew it. My intuition tells me it was the best choice.
He was born in Miyagi Prefecture in 1985. He set his eyes on a cooking career while he was trying out for a wide variety of professions. His thought process going into his new culinary career was that, "It looked like an attractive career when I checked it out, and I thought it might be a great way to meet new people." These days he is constantly communicating with customers and always finding new and interesting things as he works on his menu. It seems his decision to cook professionally was indeed the right choice, and he works hard to delight customers with his food and customer service.
瀬戸 恵多SETO KEITA
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Gionshinbashi Nakatani
祇園新橋中谷
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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中谷 一郎Ichiro Nakatani
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Over 20 years dedicated to Japanese cuisine! A skilled chef honed in Kyoto's renowned restaurants.
Mr. Nakatani was born in 1975 in Kyoto. Coming from a family that ran a pottery shop, with close ties to chefs from a young age, it was only natural to pursue a career in cooking. This craftsman-like chef spent 20 years honing his skills in Japanese cuisine at renowned hotels and esteemed restaurants in Kyoto. Utilizing his extensive skills and experience, he became independent in October 2015, opening his restaurant, Gionshinbashi Nakatani, in the atmospheric area of Gion. The restaurant's reputation quickly spread through word of mouth, attracting the attention of food enthusiasts.
中谷 一郎Ichiro Nakatani
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Shibuya Kotegaeshi
渋谷こてがえし
- Shibuya Center-Gai/Koen-Dori, 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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Private Room Yakiniku Wagyu Horumon Isshin
個室焼肉 和牛ホルモン 一新
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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Kyo-ryori Otabicho Tagoto
京料理 御旅町田ごと
- Shijokawaramachi/Teramachi, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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吉永 倫英Norihide Yoshinaga
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Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.
He was born in 1971 in Osaka. After graduating high school, he moved to Kyoto to learn Kyoto cuisine. Upon discovering the renowned Kyoto cuisine establishment, Tagoto, he decided to join the company. He studied traditional Kyoto cuisine from its foundation, acquiring cooking techniques. Through his training, he embodied the spirit of hospitality unique to Kyoto. With the knowledge and solid skills gained from years of experience, he was appointed as the head chef of the restaurant in 1999. Since 2012, he has served as the deputy director of the culinary department, continuing to preserve the taste of the long-established restaurant.
吉永 倫英Norihide Yoshinaga
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Ginza Wagyu Lab
銀座和牛ラボ
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Steak
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角田 博史Hiroshi Kakuta
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Mr. Kakuta is one of the chefs who contributed to the global branding of Japanese food.
He is one of the key figures who contributed to the global branding of Japanese cuisine under the tutelage of the Iron Chef, Mr. Komei Nakamura. After working at Nadaman for nearly 30 years, he became the head chef. Since then, he has continued to support many prestigious hotels as head chef. He is currently working as the executive chief chef of Ginza Wagyu Lab.
角田 博史Hiroshi Kakuta
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Wagyu Kurosawa Otaru Ekimae Branch
和牛黒澤 小樽駅前店
- Otaru/Yoichi/Shakotan, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Dojo (loaches) / Crab / Sukiyaki (hot pot stew)
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平尾 哲哉Tetsuya Hirao
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Mr. Hirao learned about cooking, not only the technique but more about what's in it.
He was born in Hokkaido. Started in the restaurant industry at a major Yakiniku (Japanese BBQ) restaurant. Then, he worked for a wholesale food and tableware company to gain more in-depth know-how about meat. The restaurant he chose was Wagyu Kurosawa Main Branch to acquire knowledge and return to the culinary world in earnest. After honing his skills at the main branch, he was transferred to the second restaurant, Wagyu Kurosawa Otaru Ekimae Branch, which was opened in 2020. Currently, he serves as the manager and head chef.
平尾 哲哉Tetsuya Hirao
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Yasuda Shokudo
安田食堂
- Azabu-Juban, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop
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安田 愛里Airi Yasuda
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Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.
She was born in 1999 in Kanagawa. She says her turning point came when she reconsidered her thoughts on food following the coronavirus pandemic. "I want my father, who eats out a lot, to enjoy dishes that take care of his body." "I want to utilize the wonderful plates that my mother collected as a hobby." Through the period of self-restraint, she changed ways of thinking about food, which had been a part of her daily life without thinking about it. As she valued daily food, her passion for food in people's lives grew stronger. The reputation of the dishes shown on social networking sites also encouraged the launch of Yasuda Shokudo.
安田 愛里Airi Yasuda
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