421 - 440 of 1814 chefs
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Waraiya Uratenma Tenjin Yokocho Branch
わらいや 裏天満天神横丁店
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Seafood,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Sake
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南 光和Mitsukazu Minami
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Worked part-time in a restaurant as a student and went straight into cooking.
Mr. Minami was born in 1991 in Osaka. As a student, he worked part-time at a Kushikatsu (deep-fried skewers) restaurant in Shinsekai for 2 years. Since childhood, he has always liked to cook, so he entered the world of cooking. He studied at a Japanese restaurant with a vague desire to get his own restaurant someday. Later, he opened a Japanese restaurant for 2 years. Then after improving himself at an izakaya in Umeda, he became the owner of Waraiya in July 2022.
南 光和Mitsukazu Minami
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Sukiyaki Shabu-shabu Nihonbashi Tsuruya
すき焼き しゃぶしゃぶ 日本橋 鶴屋
- Nipponbashi, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Nabe (hot pot)
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Sichuan Dentou Hinabe Shokukan Kanayama Branch
四川伝統火鍋 蜀漢 金山店
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Szechuan,Chinese / Nabe (hot pot) / Szechuan / Shokoshu (Chinese Shaoxing wine)
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陳 明賢Mingxian Chen
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Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.
Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.
陳 明賢Mingxian Chen
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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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Amiyakitei Sakae Branch
あみやき亭 栄店
- Sakae, Aichi
- Yakiniku/Wagyu (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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Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch
ひつまぶし名古屋備長 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Japanese,Japanese / General / Unagi (eel)
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青木 陽一Yoichi Aoki
The Chef's Recommendations -
Aim to become the specialist in eel cuisine by impressing with appeal of eel
He was born on January 1, 1981 in Aichi Prefecture. Worked part-time in the main restaurant at age 16. He began to take an interest in the profound taste of Japanese eel as he was working and thus decided to specialize in it. With his love for cooking since young, he was recommended by his father to enroll in a cooking school.After graduation, he became an employee of Bincho. After gaining experience working in the main restaurant for 3 years, the Lachic blanch for 10 years, and the Esca blanch for 2 years, he was transferred to the current Dai Nagoya Building Restaurant. As a specialist in eel cuisine, he continues to polish his skills on a daily basis.
青木 陽一Yoichi Aoki
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Sushiya no Negami
すし屋の根がみ
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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根上 和義Kazuyoshi Negami
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Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.
Mr. Negami was born in 1963 in Hokkaido. Being influenced by his father, who was a chef, he held hopes of becoming a Japanese chef himself one day. After graduating high school, he trained for around 5 years at a sushi restaurant introduced by an acquaintance. Later on, after working at an eat-out chain sushi restaurant, he worked at the famous Susukino restaurant "Sushiya no Yamada," where he polished his skills for over 20 years. Utilizing his steady skill and rich experience, he opened "Sushiya no Negami" in 2010. His carefully made Ezo-mae sushi, which uses the rich ingredients of Hokkaido, is highly praised.
根上 和義Kazuyoshi Negami
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Kyushu Meat Club
Kyushu Meat Club
- Shinjuku-Sanchome, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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寺山 耕平Kohei Terayama
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Mr. Terayama brings smiles to many people's faces with the "deliciousness" he is fascinated by.
He was born in 1983 in Nagasaki. A part-time job as a student led him to enter the culinary world, where he was employed at a yakiniku restaurant. While learning about quality meat, he became more deeply interested in cooking and enrolled in a culinary school. After graduation, he trained at a Japanese restaurant, honing his techniques before joining a renowned yakiniku restaurant in Fukuoka, where he thrived for 7 years as head chef. Despite receiving offers from various establishments, he moved to Tokyo and became involved in the opening of Kyushu Meat Club, where he now serves as head chef.
寺山 耕平Kohei Terayama
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Oden Wajimafugu Nodoguro AMIYA
おでん 輪島ふぐ のどぐろ AMIYA
- Higashi Chaya District, Ishikawa
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Oden / Sake
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石田 寛Yutaka Ishida
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Wants many customers to know about gourmet food in Kanazawa.
Mr. Ishida entered the restaurant industry, hoping to "work in a job where relationships between people help him." He aims to move all the visitor's hearts through heartwarming service and delicious food. In April 2023, he opened AMIYA. Making full use of fresh ingredients from Wajima and Okunoto, he offers dishes such as "Kanazawa Oden" that bring out the best of the region's charms.
石田 寛Yutaka Ishida
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Itsuboshi
いつぼし
- Nishinakasu/Haruyoshi, Fukuoka
- Kaiseki (course menu),Japanese / General / Wine / Sake
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小石 花穂Kaho Koishi
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From guests' arrival until their departure, Ms. Koishi provides daily hospitality with care and consideration.
She was born in 2002 in Fukuoka Prefecture and now serves as the manager of Itsuboshi. She warmly welcomes first-time guests while offering returning guests a new kind of enjoyment each time. Her approach to service is always tailored to each individual. From greeting guests to serving dishes and seeing them off, she ensures every moment is delivered with a smile and a heartfelt sense of care.
小石 花穂Kaho Koishi
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Yakiniku RIKIO
焼肉RIKIO
- Yomitan/Chatan, Okinawa
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean
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田澤 大悟Daigo Tazawa
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Mr. Tazawa is a cooking maestro and an experienced professional.
He was born in 1980 in Hokkaido. Pursuing his passion for the culinary world, which he dreamed of since childhood, he is a chef with experience in various genres. He has mastered a wide range of techniques, from teppanyaki to French, Japanese, and Italian cuisine. Recognized for his expertise, he has been working at Yakiniku RIKIO since 2021. His cuisine is not just a meal but rather an art of sorts. The flavors created by his experience and passion touch the heart.
田澤 大悟Daigo Tazawa
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Sushi Miyako
鮨みやこ
- Nishi-Shinjuku, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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五十嵐 介一Keiichi Igarashi
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Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.
He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.
五十嵐 介一Keiichi Igarashi
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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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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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Kyoto Sushi no Kura
京都 鮨ノ蔵
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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小高 新吾Shingo Kotaka
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Mr. Kotaka offers a relaxing atmosphere and delicious Sushi to the fullest.
He was born in 1980 in Tochigi. His father, who loves to cook and makes handmade soba noodles and Osechi (traditional Japanese New Year's dishes), has inspired him to love cooking. After moving to Tokyo, he worked part-time at a cake shop and became a pastry chef. Later, while working at a restaurant owned by a fresh fish store, he was attracted by the depth of fish cuisine and the deliciousness of fresh fish and entered the path of a sushi chef in earnest. He honed his skills at Sushi no Kura in Sapporo, which is reputed to be a famous restaurant that is hard to get reservations for. In 2024, he became a goodwill partner and opened Kyoto Sushi no Kura.
小高 新吾Shingo Kotaka
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KOBE BEEF STEAK PANDORA TAKUMI
神戸牛ステーキ パンドラ匠
- Shinjuku West Exit/Tochomae, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak
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境 勇真Hidekazu Minami
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Master teppanyaki chef with over 40 years of experience brings the taste of ingredients to the pinnacle.
Mr. Minami was born in 1960 in Tokyo. He started his career as a chef at a Western-style restaurant in Tokyo. Encountered Teppanyaki (iron griddle grilling) in his 20s, he was drawn to the cooking method that maximizes the natural flavors of the ingredients. After serving as the head chef at a teppanyaki restaurant in Ikebukuro, at the age of 34, he had the opportunity to join the renowned restaurant PANDORA in Nishi-shinjuku and was actively working there. In November 2017, with the opening of the second branch PANDORA TAKUMI, he assumed the head chef position. While showcasing his seasoned culinary skills, he delivers the finest flavors to guests from both domestic and international backgrounds. His warm hospitality is also highly praised.
境 勇真Hidekazu Minami
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BALInese Restaurant BUNGA LOTUS
バリニーズレストランBunga Lotus
- Himeji, Hyogo
- Halal,Global/International / Indonesian/South East Asian / Fruit / Others
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I WAYAN BAWAI WAYAN BAWA
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Enjoy the taste of Bali's top hotels in Japan.
Born in Bali in 1985. He started his training with the ambition to become a chef. He gained attention when he became the champion in the 2013 Bali Cuisine Contest, which he challenged with his cooking master. He worked as a chef at resort hotels in the Ubud area of Bali, such as "Naunavila Ubud" and "Miravila Ubud". Also, in 2023, he won the championship in the Ubud area cooking contest he participated in as a chef. He came to Japan for the first time in February 2024. He is currently showing off his skills as a chef at [BALInese Restaurant BUNGA LOTUS].
I WAYAN BAWAI WAYAN BAWA
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Niku Sakana Sai Murakami
肉 魚 菜 むらかみ
- Susukino, Hokkaido
- French,Italian/French / French / Western Kaiseki (course cuisine) / Wine
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村上 輝明Teruaki Murakami
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Proposing courses that bring out the individuality of each ingredient for each season.
Mr. Murakami was born in 1973 in Osaka. He has been working as a chef, mainly in the Kansai region. Primarily focusing on French cuisine, he also learned Italian and expanded his possibilities and range as a chef. Currently, Mr. Murakami serves as the restaurant's owner and chef. Based on his experience, he constantly interacts with seasonal ingredients, identifying the ideal cooking techniques for the day's selection, and captivating guests with his Omakase Course.
村上 輝明Teruaki Murakami
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Hakata Unagiya Fujiuna
博多うなぎ屋 藤う那
- Hakata Station, Fukuoka
- Unagi (eel),Japanese / Unagi (eel) / Donburi (rice bowl) / Local Japanese Cuisine
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金崎 虎之介Toranosuke Kanesaki
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In order to deliver delicious eel, Mr. Kanesaki preserves and upholds his skills and knowledge.
He was born in 2001 in Fukuoka. After graduating from a culinary and confectionery school, he joined his current company. He worked at Hakata Uokura and Hakata Izakaya Dogenkai before moving to Hakata Unagiya Fujiuna. There, he learned the skills and knowledge developed by the previous owner at a renowned eel restaurant in Shinshu. He is now thriving as the second-generation owner.
金崎 虎之介Toranosuke Kanesaki
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Unagi Ryori Sandaime Unatou Nakagawa Main Branch
うなぎ料理三代目うな東 中川本店 昭和四十四年創業
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
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三浦 星一Seiichi Miura
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Continuing to uphold the commitment to eels inherited from his predecessor
Born in Aichi Prefecture in 1974, Mr.Miura grew up watching the back of his father, who was a fish dealer in their family business. He took a job in general administration but could not give up his path to becoming a fish cook and quit. In 2001, he honed his skills at a Japanese restaurant focused on fish dishes, and made up his mind to fulfil his childhood dream of becoming an eel shop. For twenty years as the grill master of the predecessor "Una Higashi", he mastered the traditional grilling and taste, and he is organizing the store as the chef and manager of Unagi Ryori Sandaime Unatou Nakagawa Main Branch.
三浦 星一Seiichi Miura
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