461 - 480 of 1712 chefs
-
Unagi no Masa
うなぎのまさ
- Kamihonmachi, Osaka
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
-
![]()
石黒 岳Gaku Ishiguro
-
Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.
He was born in 1998 in Osaka. Since his family owned a French restaurant, he was familiar with the work of a chef from childhood. Started his training at a Japanese restaurant. After that, he moved to a members-only sushi restaurant to further hone his skills. The decision was made to launch a restaurant specializing in eels at the same store, and he was given the responsibility for it. In September 2022, the restaurant opened as Unagi no Masa. As manager and chef, he is in charge of the restaurant. He is a qualified sommelier.
石黒 岳Gaku Ishiguro
-
-
Shozan
Shozan
- Sendai City, Miyagi
- French,Italian/French / French / Wine / Sake
-
![]()
八島 保Tamotsu Yashima
-
Mr. Yashima fascinates guests with seasonal delicacies based on French cuisine paired with various fine wines.
He was born in 1979 in Fukushima. Having loved cooking since childhood, he decided to pursue a professional career. After graduating from Ecole d'Art Culinaire de Miyagi, he began his professional training at Shozankan. At this banquet facility, he acquired various culinary skills and techniques focusing on French and Italian cuisine. Then he worked as a sous-chef atRistorante Padrino del Shozan in it. In 2023, he was appointed as the head chef of Shozan, which opened following the charm of the same restaurant. He collaborates with Mr. Monma, a sommelier from the Shozankan era, to create fascinating pairings.
八島 保Tamotsu Yashima
-
-
Temari Sushi and Nihoncha SOUDEN
手鞠鮨と日本茶 宗田 -SOUDEN-
- Shijo Karasuma/Karasuma Oike, Kyoto
- Sushi,Japanese / General / Sousaku Sushi (creative sushi) / Japanese Tea
-
![]()
横田 宗也Kazuya Yokota
-
Plans to open 10 restaurants in 10 different categories. A chef who has gone beyond the boundaries of being a chef.
Mr. Yokota was born in 1985. His starting point was a part-time job at a restaurant during high school. After entering university, he gained experience in an Izakaya (Japanese pub). He joined the company after graduation, but his desire to start his own business gradually grew, so he left when he was 25. In 2011, at 26, he opened his restaurant, Sumibi Kazuya, which steadily gained popularity. Then, he opened Ibushigin Kazuya in 2015, followed by Temari Sushi and Nihoncha SOUDEN in April 2018. His future plans include opening 10 restaurants in 10 different types. As the owner and chef of two restaurants, he continues to work tirelessly day by day.
横田 宗也Kazuya Yokota
-
-
Cow specialty store Itamae Yakiniku Ichigyu Namba Dotonbori Branch
雌牛専門店 板前焼肉一牛 難波道頓堀店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)
-
![]()
尾形 陸Riku Ogata
-
In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.
He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.
尾形 陸Riku Ogata
-
-
Ushikoi Ikebukuro Branch
赤身焼肉のカリスマ「牛恋 池袋店」
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
-
![]()
小泉 孟Hajime Koizumi
-
Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.
He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.
小泉 孟Hajime Koizumi
-
-
101 ICHI-MARU-ICHI
101 ICHI-MARU-ICHI
- Asakusa, Tokyo
- Dining Bar,Dining bar / General / Cake / Whisky
-
![]()
鈴木 隆介Ryusuke Suzuki
-
Mr. Suzuki is a dining leader who prioritizes hospitality for his guests.
He was born in 1992 in Ibaraki. Influenced by the staff working happily at a restaurant he used to visit while in college, he entered the restaurant industry with the idea that he would be able to work comfortably as himself. After gaining experience in service and bars in dining and French restaurants, he started working at 101 ICHI-MARU-ICHI as an opening staff in December 2022. He manages the restaurant with his hospitable smile and solid skills.
鈴木 隆介Ryusuke Suzuki
-
-
RUSTEAKS
RUSTEAKS
- Hiroo, Tokyo
- Steak,Yakiniku/Steak / Californian Cuisine / Steak / Wine
-
![]()
加藤 良介Ryosuke Kato
-
Maximizing the potential of meat and pursuing the ideal meat dish.
Mr. Ryosuke Kato was born in Tokyo. After graduating from school, he worked at a hotel in Tokyo, where he studied service and then honed his skills in French and Italian restaurants. Specializing in international fusion cuisine, he came to specialize in meat dishes after becoming independent. In 2015, he opened RUSTEAKS in Hiroo. He has been involved in various producing businesses up to the present.
加藤 良介Ryosuke Kato
-
-
Sumiyakikoubou Suzakumon
炭焼工房 朱雀門
- Shirokane/Shirokanedai, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
-
![]()
吉岡 智也Tomoya Yoshioka
-
Mr. Yoshioka is a young chef who inherits good old techniques and passion and shines brightly in the modern age.
He was born in 1998 in Tokyo. After working part-time at a Japanese restaurant, he started his training in earnest at Sumiyakikoubou Suzakumon in 2018. After the restaurant's relocation, his sincere personality and ambition were further enhanced, and he grew to lead the store. Taking over the skills and philosophy of the head chef, a master artisan, he continues to hone his cooking skills every day, making every dish shine even brighter. His dishes, made with sincere effort and passion, will become addictive once you taste them.
吉岡 智也Tomoya Yoshioka
-
-
Ryuzushi
龍寿し
- Yuzawa/Okutadami, Niigata
- Sushi,Japanese / Sushi
-
![]()
佐藤 正幸Masayuki Sato
-
Mr. Sato is a unique sushi chef who combines the blessings of the island country with local mountain food.
He was born in 1969 in Niigata. He is the second generation of Ryuzushi, which has lasted for more than 50 years in Minami-uonuma. After graduating high school, he moved to Tokyo and trained there, then in Nagaoka City, Niigata Prefecture. He took over the restaurant at 28 and built a fish purchase route that does not pass through the market, aiming to provide "the world's most cost-effective sushi." On the occasion of the restaurant renovation in July 2021, it became a counter sushi restaurant. His sushi, which uses wild vegetables and local produce of Minami-uonuma, attracts the attention of food connoisseurs from all over the country.
佐藤 正幸Masayuki Sato
-
-
Uni Senmonten Yoichiya Otaru Unga Branch
うに専門店世壱屋 小樽運河店
- Otaru/Yoichi/Shakotan, Hokkaido
- Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
-
![]()
佐藤 勇太Yuta Sato
-
With local pride, Mr. Sato warmly welcomes and greets visitors.
He was born in 1989 in Hokkaido. Influenced by his father, he developed a passion for cooking and entered the culinary world. In 2018, he joined Yoichiya and started his career as a chef. After gaining experience at affiliated stores, he moved to Yoichiya Otaru Unga Banh in 2022, where he is currently the manager. With dishes that respect the fresh ingredients and traditions unique to Hokkaido, he provides satisfaction and excitement to his guests.
佐藤 勇太Yuta Sato
-
-
Waketokuyama
分とく山
- Hiroo, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
-
![]()
阿南 優貴Yuki Anan
-
Mr. Anan was deeply impressed by the smiling faces of his family and friends when they enjoyed the food.
Mr. Anan was born in 1984 in Fukuoka. Through his part-time job at a dining establishment, he experienced the joys of entertaining with food and then aimed to become a chef. After graduating from Nakamura Culinary School, his career as a chef came to a full-blown start in restaurants within Fukuoka. Later, he began working at Waketokuyama, a restaurant he admired, where he continued to build up training experience. In 2018 he was appointed as head chef of the restaurant. On the front lines, he works hard to make cuisine that combines tradition and innovation.
阿南 優貴Yuki Anan
-
-
Marconsorts +plus
マルコンソールプリュ
- Nagoya Station, Aichi
- French,Italian/French / French / Wine
-
![]()
山本 雅司Masashi Yamamaoto
-
Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.
He was born in 1987 in Fukui. He spent his childhood in Obama City, facing Wakasa Bay, where he felt close to fresh seafood. While standing in the kitchen at home for his working parents, he discovered the joy of cooking and went on to fisheries high school. After attending a vocational school to further study culinary skills, he trained at "Kitajimatei" and "Restaurant Sakaki" in Tokyo. Afterward, he relocated to Nagoya and continued to refine his skills at the bistro Innover. He now works at "Marconsorts +plus," valuing the charm of the ingredients.
山本 雅司Masashi Yamamaoto
-
-
Yonpachi Gyojou Ikebukuro Higashiguchi Branch
四十八漁場 池袋東口店
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood
-
![]()
伊藤 将宏Masahiro Ito
-
Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.
Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.
伊藤 将宏Masahiro Ito
-
-
Yakitori Miyagawa Akasaka branch
やきとり宮川 赤坂店
- Roppongi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
-
![]()
橋本 淳Jun Hashimoto
-
The most reliable chef in the restaurant leads the young chefs by showing them the way.
He was born in 1980 in Fukushima prefecture. In Tokyo, he accumulated experiences at a kaiseki (traditional Japanese cuisine) restaurant for 7 years and an Italian restaurant for 3 years. Currently he works as the master chef for [Yakitori Miyagawa Akasaka branch], and [Tori-no-Miyagawa AKASAKA INTERCITY AIR] which is operated in a new business style. He works hard towards [the most popular chicken restaurant in the world] making full use of his management ability obtained through his experience managing two different types of restaurants. His goal is to create a flexible organization to promptly meet the changing needs of the guests. This reliable leader also makes efforts to educate the chefs of the new generation.
橋本 淳Jun Hashimoto
-
-
IOTO - Kyoto Vegetable and Charcoal Grill -
京野菜と炭火料理 庵都
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Wine
-
![]()
中村 健治Kenji Nakamura
-
Showing an ability that goes above and beyond, Mr. Nakamura made steady progress, step by step.
Mr. Nakamura was born in 1972 in Kagoshima. Because his relatives managed their own restaurant, he had many chances to naturally experience delicious food. Wanting to cook his own cuisine instead of just looking at food, he began walking the path of cooking. After acquiring his cooking license, he began working at a Japanese restaurant in a hotel at Fukuoka. After that, he started working for the Hatoya Kanko Group, serving successively in roles such as head chef, executive chef, director, and executive chef. By chance, he joined Fufu Kyoto as head chef in October 2022.
中村 健治Kenji Nakamura
-
-
Sushi Senzu Kitashinchi Souhonten
鮨仙酢 北新地 総本店
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi
-
![]()
竹地 輝昌Terumasa Takechi
-
Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
-
-
Sushi & Japanese Cuisine Shinjuku Yonegami
寿司と日本料理 新宿 よねがみ
- Shinjuku West Exit/Tochomae, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
-
-
-
-
Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane
厳選和牛 石窯塊肉ステーキ 石窯焼 時ノ鐘
- Fukui Station, Fukui
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Korean
-
![]()
加藤 諭Satoru Kato
-
A chef and a sommelier, a master chef with two sides
He was born in Kyoto in 1986. He used to cook as a child while his parents were working. Attracted by how interesting cooking is, he decided to become a chef. After graduating from Kyoto cooking college, he polished his skills working at French and Italian restaurants in Kyoto. While working at an Italian restaurant in Fukui, he became a certified sommelier. He next became the head chef at a French restaurant where he played an active role. He was appointed as the head chef of [Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane] in May 2019 after meeting the CEO of his present company.
加藤 諭Satoru Kato
-
-
Zenkai Kosho
全開口笑
- Korinbo/Katamachi, Ishikawa
- Chinese,Chinese / General / Gyoza (dumplings) / Chinese Sosaku (creative cuisine)
-
![]()
竹内 公明Komei Takeuchi
-
By having two chefs as parents he was able to familiarize himself with cooking at a young age.
Born on July 4th, 1960 in Ishikawa Prefecture. He graduated from Ishikawa Prefectural Kanazawa Nishikigaoka High School, then the Tokyo School of Culinary Arts. His parents were forerunners of Chinese cuisine in Ishikawa, having opening their own restaurant, Chinkaro, in 1970, and it was through helping them that he grew familiar with cooking. In Tokyo, he worked for Nankoku Shuka Main Store in Harajuku, then trained at a number of famous Chinese restaurants in Yokohama. After that, he opened the local Kanazawa Zenkai Kosho, where he remains to this day. Along with plying his skills every day in the kitchen, he shows off his hobby, guitar-playing, with a live event on our second floor three times a year.
竹内 公明Komei Takeuchi
-
-
Mizutaki Ryotei Hakata Hanamidori Tenjin Branch
水たき料亭 博多華味鳥 天神店
- Imaizumi, Fukuoka
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)
-
![]()
河津 善陽Yoshiharu Kawatsu
-
Hanamidori Chicken, developed with the utmost care and attention to detail.
The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself, Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe.
河津 善陽Yoshiharu Kawatsu
-
