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421 - 440 of 1773 chefs

Go-En Kyoto Sanjo Shinmachi

Go-En 京都三条新町

  • Nijo Castle, Kyoto
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

石原 慎Susumu Ishihara

Offering smiles and satisfaction is what drives Mr. Ishihara to keep improving himself.

His love of cooking led him naturally to choose a culinary career. As a chef, he takes pleasure in serving delicious food to many people every day. He strives to maximize the appeal of yakiniku while paying close attention to every detail, from the selection of meat to the degree of grilling and sauce.

石原 慎Susumu Ishihara

Kappo Uzuki

割烹 うづき

  • Ebisu, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

阿部 誠司朗Seijiro Abe

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

USHIHACHI Akihabara Branch

USHIHACHI 秋葉原店

  • Akihabara, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Izakaya Asahi

居酒屋あさひ

  • Nagaokakyo, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

古本 真也Shinya Furumoto

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

neo earth cafe - Roots - Ishigakijima

neo earth cafe - Roots - 石垣島

  • Miyako Island/Ishigaki Island, Okinawa
  • Cafe,Cafe/Sweets / Western Sosaku (creative cuisine) / Others / Coffee

田中 絢子Junko Tanaka

An owner who continues to propose earth-friendly and people-friendly lifestyles.

An owner who continues to propose earth-friendly and people-friendly lifestyles. She started her career as an apparel brand owner. Moving to Ishigakijima Island made her rethink her "way of life = how to have a life" through what food should be like. After starting to handle household goods and food products, she was inspired by encounters with island farmers and opened a store specializing in smoothies in 2014. In 2024, it was renovated as a vegan cafe. Her menu is designed with the theme of "allergy-free, gluten-free, everyone can eat it whether they are vegan or not."

田中 絢子Junko Tanaka

Sushi Renma

鮨練磨

  • Matsuyama/Kume/Wakasa, Okinawa
  • Sushi,Japanese / General / Sushi

宇江城 喜尊Yoshitaka Ueshiro

To be involved in the culinary business, Mr. Ueshiro has honed his skills as an artisan.

Mr. Ueshiro was born in 1991 in Okinawa. Wishing to get involved in the culinary business, he started to take a path of Sushi and Japanese cuisine. He started his professional career at a restaurant, Teppen. Then, he gained more experience at Sushi Kawagoe, a famous Edomae Sushi Restaurant in Naha City. With a desire to further master the art of sushi, he joined Sushi Renma in 2020. He works as a Sushi head chef and keeps refining his skills.

宇江城 喜尊Yoshitaka Ueshiro

Gyujutsu Kuroobi

牛術黒帯

  • Okachimachi, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Steak

橋場 耕平Kohei Hashiba

Mr. Hashiba aims to create a comfortable restaurant full of smiles and vitality.

Mr. Hashiba has demonstrated his skills as the manager of Gyujutsu Kuroobi, which reopened in March 2024. His welcoming attitude with a smile has led to the acquisition of many repeat customers. He values communication with staff and guests and comes up with ideas for menus and services on a daily basis. With his commitment to Japanese Wagyu beef and fresh horumon (offal meat), he has been trying to convey the appeal of these ingredients through trial and error.

橋場 耕平Kohei Hashiba

Syokudoen Soemon-cho Main Branch

食道園 宗右衛門町本店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak

黒木 幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木 幸喜Kouki Kuroki

Z/X coffee Shinsakae Branch

Z/X coffee新栄店

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • Cafe,Cafe/Sweets / Herb & Spice / Coffee / Cocktail

永吉 将太Shota Nagayoshi

Mr. Nagayoshi operates his cafe inspired by traveling abroad and meeting many people.

He is originally from Aichi and has spent much of his career in restaurants abroad. After gaining experience in various countries as a restaurant staff member, he returned to Japan and now manages Z/X Coffee Shinsakae Branch. His exposure to diverse cultures and lifestyles is reflected in creating a relaxed space where guests can enjoy themselves just as they are.

永吉 将太Shota Nagayoshi

Fuji Restaurant HAKUMAI

富士の食事処 白米

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Japanese,Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

渡邉 大輔Daisuke Watanabe

Tradition and innovation create a new Japanese taste.

Mr. Watanabe was born in 1994 in Yamanashi. Trained for five years at the Highland Resort Hotel & Spa in Fujiyoshida City, Yamanashi Prefecture, he mastered the art of French-Italian cuisine. He pursues cuisine that brings out the best of carefully selected ingredients and fuses Japanese tradition and innovation. With delicate cooking, delicate sauces, and beautiful presentations unique to Japanese cuisine, he is committed to delivering an impression with each dish. Making the most of ingredients nurtured by the rich nature of Mt. Fuji, he strives for further improvement at HAKUMAI.

渡邉 大輔Daisuke Watanabe

Hokkaisushi to Robata Sushiyama Shinjuku

寿司と炉端 すし山 新宿

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Izakaya (Japanese tavern),Taverns / Sushi / General / Oyster

Kyoufu Ippin Ryouri Kiyomizu

京風一品料理きよみず

  • Okaido/Gintengai, Ehime
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

森脇 巧Takumi Moriwaki

Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.

He was born in 1973 in Ehime. From a young age, he watched his father run the restaurant, and he naturally longed to become a chef. After studying at Hiiragiya, a long-established Japanese-style hotel in Kyoto, he became the second-generation head chef at Kiyomizu. He has an established reputation for his cooking skills, keen sense of ingredients, and ability to deliver seasonal delicacies. He always puts his guests first. His cuisine, which continues to innovate while preserving tradition, provides visitors a blissful experience.

森脇 巧Takumi Moriwaki

Hidagyu Sukiyaki Nakabashi Wakachiya

飛騨牛すきやき 中橋 わかちや

  • Hida/Takayama, Gifu
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

山田 裕紀Yuuki Yamada

After working in various genres, Mr. Yamada's challenge is to promote the appealing food and culture of his hometown.

He was born in 1990 in Gifu. His career in the restaurant industry began at an Italian restaurant in Nagoya. From the age of 21, he took on a managerial position. From age 25, he worked as a head chef at a dining bar and bistro in Nagoya. After that, he returned to his hometown and once left the restaurant industry, but returned to it again at the age of 32 when Stake Creation Company started up its restaurant division. In 2024, Hidagyu Sukiyaki Nakabashi Wakachiya opened. He is now promoting the fascinating food and culture of his hometown.

山田 裕紀Yuuki Yamada

THE PARTY

THE PARTY

  • Kita-Shinchi, Osaka
  • Oyster Bar,Dining bar / Oyster / General / Seafood

岸本 清吾Seigo Kishimoto

The Chef's Recommendations

Mr. Kishimoto experienced the joy and pleasure of making people smile with his own cooking.

He was born in 1957 in Hyogo. His love of meat since childhood led him to develop an interest in the culinary world. After graduating from university, he ran a cattle ranch in Hokkaido and learned the basics.  After that, he went to the United States for two years and further expanded his knowledge of meat. Experienced in a variety of culinary genres, mainly Western cuisine, he can cover a wide range of genres.

岸本 清吾Seigo Kishimoto

Shabu-shabu Temujin

しゃぶしゃぶテムジン

  • Hakodate, Hokkaido
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)

村岡 孝彦Takahiko Muraoka

Utilizing the experience and knowledge he has cultivated, Mr. Muraoka proposes a new way to enjoy meat.

He was born on January 29, 1989 in Hokkaido. To follow in his father's footsteps, who took charge at Jingisukan Temujin, he decided to take on the challenge of managing a restaurant. He moved to Tokyo in his early 20s and gained experience in a variety of restaurants, including izakaya (Japanese-style pub), ramen, and yakiniku restaurant, and acquired management know-how. While respecting the flavors and traditions established by his father, he has forged his own path, opened Shabu-shabu Temujin in Hakodate on April 25, 2024, at Hakobiva in front of Hakodate Station, in addition to the Jingisukan restaurant.

村岡 孝彦Takahiko Muraoka

Hakata Uokura

博多魚蔵 

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

林 剛寛Takehiro Hayashi

Mr. Hayashi strives to meet the needs of his guests and aims to create a more satisfying experience for them.

He was born in 1999 in Fukuoka. After graduating from professional training college, he joined his current company and has been with Hakata Uokura ever since. He has delighted many guests with exceptional Japanese dishes, including fresh seafood. Now, as the head chef, Mr. Hayashi continues to uphold the flavors of Hakata Uokura. He is committed to meeting the diverse needs of his guests, such as halal options, aiming to create a more satisfying experience for all customers.

林 剛寛Takehiro Hayashi

Umai Donabegohan to Tempura Naniwano Daidokoro FUJITA

旨い土鍋ご飯と天麩羅 浪速の台所ふじた

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

藤田 充紀Mitsunori Fujita

Mr. Fujita opened his dream izakaya, inspiring people with his culinary talent and humanity.

He was born in 1982 in Osaka. Decided to run his own izakaya, which was his dream, and started working at an izakaya to make it a reality. When he was about 30 years old, he opened his long-desired restaurant. His career as a chef began with a wrong phone call, leading to various experiences in the food and beverage industry and his passion for building his own successful izakaya. His culinary talent and personality continue to bring joy and satisfaction to his guests.

藤田 充紀Mitsunori Fujita

Ajinosato Bandai

味の里ばんだい

  • Yamagata, Yamagata
  • Izakaya (Japanese tavern),Taverns / General / Local Japanese Cuisine / Sake

酒井 啓史Hiroshi Sakai

Introducing the taste of Yamagata and the fun of Robatayaki.

Mr. Sakai was born in 1978 in Yamagata. After working as a company employee in the Kanto region, he returned to his hometown at 24. Since then, he has been running Ajinosato Bandai with his parents. In 2021, his idea redesigned the Robata (fireside) to its current form. Until then, chefs used to cook sitting down, but he changed to a standing style of grilling to be able to move aggressively. The distance to the guests is closer, giving the restaurant a more "entertaining" robatayaki atmosphere.

酒井 啓史Hiroshi Sakai

Imajin

今甚

  • Shirokane/Shirokanedai, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

飯田 純一Junichi Iida

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

Unagimae Etou

鰻前えとう

  • Kamata, Tokyo
  • Unagi (eel),Japanese / General / Unagi (eel) / Sake

衛藤 進一Shinichi Etou

Mr. Etou is introducing a new style of "Unagimae" that offers seasonal delicacies and eel in Kamata.

He was born in 1975 in Tokyo. The owner of Unagimae Etou. As a child, he was delighted by the food he cooked for his family, which inspired him to pursue a career in food. He trained for 11 years at the Shinjuku Isetan branch of Tokyo Kitcho, where he mastered the art of authentic Japanese cuisine. In 2005, he established his own restaurant, Japanese Cuisine Etou, in Musashi-Koyama and moved to Kamata in 2017. He has grown the restaurant to become a favorite in the local community. In September 2024, he took on a new challenge and renewed the restaurant's name and menu. He entertains a wide range of guests with a chic "unagimae" style, where seasonal appetizers are served before the eel.

衛藤 進一Shinichi Etou

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