461 - 480 of 1701 chefs
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Unagi Komagata Maekawa Main Branch
鰻 駒形 前川 本店
- Asakusa, Tokyo
- Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)
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小林 秀之Hideyuki Kobayashi
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Ever since he started working as a part-time at a unagi restaurant, unagi has become his life work.
He was born in 1975 in Chiba. After graduating from a cooking school, he started working at a sushi restaurant. He worked there for about a year, but was always feeling that the job was not for him. He then started working for an unagi (eel) restaurant as a part-timer, where he eventually became a full-time worker. He gained a wide variety of experience as an unagi chef. In 2011, he started working at Unagi Komagata Maekawa Main Branch, and is now working as a chef for this restaurant.
小林 秀之Hideyuki Kobayashi
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Nihonryori Tomita
日本料理とみた
- Kumamoto, Kumamoto
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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冨田 浩Hiroshi Tomita
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Mr. Tomita presents the quintessence of Japanese cuisine in a Japanese setting, with dishes that are rich in flavor and make the most of seasonal ingredients.
He was born in 1969 in Kumamoto. The owner of Nihonryori Tomita. While working part-time at a Japanese restaurant, he was praised for the delicious rice balls he made, which awakened his enjoyment of working in the food industry. He trained at a Japanese restaurant in Tokyo for five years, aspiring to become a professional. After returning to Kumamoto and working for many years as a sous chef at a traditional Japanese restaurant and a chef at a Japanese restaurant, he founded his current restaurant in 2008. The restaurant was moved to its current location in 2020. He attracts guests from Japan and abroad with seasonal delicacies and cordial hospitality in an elegant Japanese space.
冨田 浩Hiroshi Tomita
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Kanda no Niku Bar RUMP CAP Warabi Branch
神田の肉バル RUMP CAP 蕨店
- Warabi, Saitama
- Steak,Yakiniku/Steak / Japanese Beef Steak / American / General
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Installation Table ENSO L'asymetrie du calme
Installation Table ENSO L’asymetrie du calme
- Korinbo/Katamachi, Ishikawa
- French,Italian/French / French / Wine
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土井 誠Makoto Doi
The Chef's Recommendations -
One-of-a-kind dishes combining Japanese and French elements in Kanazawa
Born in 1968 in Aichi, Doi started off his career in Japanese cuisine at the age of 20. He likes to delve deep into various aspects of cooking, such as ingredients, cooking techniques, serving dishes and decor, and trained in both Kansai and Kanto regions. He went on to work in the area of French cuisine, obtaining a job as a chef at a French restaurant in Ginza. He then worked as a chef for around 4 years in various countries, such as Switzerland, Scandinavia, and France, gaining knowledge on the local food. Upon returning to Japan, Doi opened his restaurant in Kanazawa, a region that offers the best in ingredients, producers, culture, and atmosphere. He dedicates himself to serving one-of-a-kind cuisine.
土井 誠Makoto Doi
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Creative Japanese Confectionery Studio BASHOAN
創作和菓子工房 芭蕉庵
- Osaka Station/Umeda Station, Osaka
- Cafe,Cafe/Sweets / Ice Cream / Wagashi (traditional Japanese sweets) / Japanese Tea
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齋藤 有未Yumi Saito
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She jumped into the field of Japanese confectionery along with her passion toward sweets and people.
She was born in 1996 in Osaka prefecture. She often made sweets since she was a child, as she liked cooking and also satisfying people. She was so astonished by eating tasty [warabi-mochi (bracken-starch dumpling)] at [Bashoan], as well as its style of grinding a stone mill to make your own flower, that she longed to be on the providing side. She started working at [Creative Japanese Confectionery Studio Bashoan] in 2015. Currently she is actively working as its manager, offering the traditional tastes with her smile to bring the enjoyment she experienced to many people.
齋藤 有未Yumi Saito
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Sake bar KoKoN
Sake bar KoKoN
- Asagaya/Koenji, Tokyo
- Sake Bar,Bars (pubs) / Sake / Highball
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大森 健司Kenji Omori
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Mr. Omori, conveying both the old and the new, is an owner who quietly burns his love for sake.
He was born in 1988 in Hyogo. While working as a freelance makeup artist in New York City, he also worked as a server in a Japanese restaurant, which hooked him on sake. After returning to Japan, he realized that although there were places where he could drink sake, there were not many places dedicated only to sake in Japan. So, after three years of study at a Japanese restaurant, he opened his own restaurant, Sake bar KoKoN. As a bridge between sake breweries and consumers, he promotes the goodness of sake.
大森 健司Kenji Omori
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JOYS TABLE Dining&Cafe
JOYS TABLE Dining&Cafe
- Shichijo/Tambaguchi, Kyoto
- Dining Bar,Dining bar / General / Hamburger Steak / Steak
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梅若 翔司Shoji Umewaka
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Mr. Umewaka cherishes the "special moment" of enjoying a meal with someone else.
He was born in Kyoto. After graduating high school, he gained experience in a teppanyaki restaurant, cafe, and bakery. In March 2022, he opened JOYS TABLE Dining&Cafe, determined to create a restaurant where people can enjoy "meals," an important part of building relationships and communication. He aims to create a Western-style restaurant with a new-retro atmosphere where people can deepen their relationships with each other through meals.
梅若 翔司Shoji Umewaka
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SUIPARA #Doutonbori Waffle
SUIPARA#道頓堀ワッフル
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sweets,Cafe/Sweets / Cake / Parfait / Others
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池田 みのりMinori Ikeda
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Offers "memorable sweets" that are fun to look at and delicious to eat.
Ms. Ikeda is from Osaka. She has experience in restaurants in the Osaka area, mainly cafes. Currently, active as a staff member of SUIPARA #Doutonbori Waffle. She offers "memorable sweets" in Dotonbori that look fun to look at, taste good to eat, and come in various attractive variations.
池田 みのりMinori Ikeda
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Tempura Ryori Sakura
天ぷら料理さくら
- Kushiro, Hokkaido
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl)
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朝日 隆仁Takahito Asahi
The Chef's Recommendations -
Enjoy our tempura using proud ingredients of Hokkaido that is fine for even senior and delicate stomach.
He is from Hokkaido. His dream has come true to be the owner chef of a restaurant specialized in tempura using ingredients from Hokkaido where he was born and raised, as such a restaurant was rare. He harvests ingredients himself in the mountains and ocean by boat, then cooks them into crispy tempura using high-quality oil.
朝日 隆仁Takahito Asahi
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Kyonomachi Umeda Branch
京の町 梅田店
- Osaka Station/Umeda Station, Osaka
- Izakaya (Japanese tavern),Taverns
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松山 秀一Hidekazu Matsuyama
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If you forget your gratitude, you won't be able to meet delicious ingredients.
Mr. Matsuyama is from Osaka. He has been involved in cooking for 45 years and has gained experience in various genres and many cuisines such as Japanese, Western, and Italian. Now, he is working hard to provide dishes that will please his customers by utilizing his experience and repeating trial and error in creative cuisine based on Kyoto cuisine.
松山 秀一Hidekazu Matsuyama
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Sansuien Higashiguchi Second branch
三水苑 東口店 にごう
- Sendai Station East Exit, Miyagi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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国本 仁基 Jinki Kunimoto
The Chef's Recommendations -
With the taste of his mother and grand mother, he went independent. Specializing in yakiniku (Japanese BBQ).
He was born in 1969 in Sendai, Miyagi Prefecture. His family runs a yakiniku (Japanese BBQ) restaurant founded by his grand mother. Helping the family restaurant since he was young, he became the kitchen manager there. However, he went independent and opened [Yakiniku Sansuien] as he wanted to have his own restaurant. His restaurant became popular as he served high-quality meat with splendid cutting techniques at a reasonable price. In June 2014, he opened the second restaurant [Yakiniku Sansuien Second branch].
国本 仁基 Jinki Kunimoto
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Sumibi Yakiniku Hibinotei Nakamozu Branch
炭火焼肉ひびの亭 中百舌鳥店
- Sakai, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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岸本 英則Hidenori Kishimoto
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Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.
He was born in 1980 in Osaka. Entered the world of food and drink from the age of 18. In the beginning, he worked in Japanese cuisine as his main genre. He has honed his skills as a chef in Japanese cuisine, which, like Yakiniku, values its ingredients. After 5 years of experience at a kaiseki restaurant, he switched the genre to Yakiniku. Since around 2013, he has been working at the current restaurant. He is currently its manager.
岸本 英則Hidenori Kishimoto
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Chanko Sakaba Edosawa Ryogoku-Ekimae Branch
ちゃんこ酒場江戸沢 両国駅前店
- Ryogoku/Kikugawa, Tokyo
- Nabe (hot pot),Japanese
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奥山 直之Naoyuki Okuyama
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Delivering smiles to customers through dining.
Mr. Okuyama was born in 1974 in Yamagata. He has been interested in cooking ever since he was young. He learned of the joys of cooking at a dining establishment where he worked part-time during his student days and was drawn in by the world of food. He learned various knowledge and skills, such as Hokkaido cuisine, Kyoto cuisine, sushi, and Kaiseki cuisine - all of which have made him the chef he is today. Utilizing his over 20 years of experience, he now works as head chef and pours his efforts into developing the menu and raising future generations of chefs.
奥山 直之Naoyuki Okuyama
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Yakiniku Okuu Shinbashi branch
焼肉おくう新橋店
- Shimbashi/Shiodome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Shochu
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笠原 大輝Daiki Kasahara
The Chef's Recommendations -
His love of cooking naturally led him on the path to becoming a chef.
Chef Kasahara was born on November 19th, 1980 in Kanagawa Prefecture. He always loved cooking, so after graduation, he enrolled at Tokyo Seishin Culinary Academy to begin his journey toward becoming a chef. While training at the academy, he worked for a year and a half at an Italian restaurant, and for two years at a yakiniku (Japanese BBQ) restaurant in Ginza to accumulate experience. After graduating, he became a chef at a yakiniku restaurant. He never fails to make the perfect cut to make the meat easy for guests to eat.
笠原 大輝Daiki Kasahara
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Shibuya Gyumon
渋谷 牛門
- Shibuya South Exit, Tokyo
- Halal,Global/International / Yakiniku (grilled meat) / Horumon (offal meat) / Makgeolli
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タナさんTana
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A pioneer of halal yakiniku, receiving huge acclaim from Muslims living in and visiting Japan.
Mr. Tana was born in 1972 in Bangladesh. For many years, he has been in charge of the kitchen of Shibuya Gyumon, which provides yakiniku with halal-certified ingredients and cooking methods for Muslims. To serve halal food, he has studied thoroughly by taking classes and ordering books written in Bengali, his native language. As a pioneer in providing halal food in Japan, he also focuses on guidance to the staff working together in the restaurant's kitchen.
タナさんTana
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Enishi Ginza
縁 銀座
- Tsukiji, Tokyo
- Izakaya (Japanese tavern),Taverns / Sake
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Charcoal grilled steak and wine obiobi
炭焼きステーキとワイン obiobi
- Sannomiya, Hyogo
- Italian,Italian/French / Steak / Western Teppanyaki (iron griddle grilling) / Italian
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菅 徹Toru Suga
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Heartfelt dishes presenting the best of ingredients.
[Charcoal grilled steak and wine obiobi] started with a desire to provide delicious food and a comfortable space with selective ingredients and friendly faces. The best of the ingredients, instead of surprise performance, is what [Charcoal grilled steak and wine obiobi] always strives to create.
菅 徹Toru Suga
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Katsudon Kouei
かつ丼 幸栄
- Kyobashi, Tokyo
- Katsudon /Katsuju (fried pork cutlet bowl),Japanese / Tonkatsu (fried pork cutlet) / Katsudon (fried pork cutlet bowl) / Donburi (rice bowl)
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加藤 大和Hirokazu Kato
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He brings out the best flavor of meat with his knowledge and experience.
He was born in Tottori. After working at a Teppanyaki (iron griddle grilling) restaurant in Osaka for several years, he moved to Tokyo to pursue his career as a chef. Currently, he works as a chef at Katsudon Kouei. Based on his knowledge and experience of meat acquired in the Teppanyaki world, he draws out meat's full flavor and serves it to his guests.
加藤 大和Hirokazu Kato
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Takeya Gyuuniku-ten
竹屋牛肉店
- Tsu, Mie
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak
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竹谷 直記Naoki Takeya
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Mr. Takeya is the owner who continues to pursue Matsusaka beef, providing enjoyable moments of food and smiles.
He was born in 1976 in Mie. From a young age, he was familiar with the restaurant industry, including helping out at his older brother's yakiniku restaurant. In 2007, he opened Takeya Gyuuniku-ten. Hoping to "convey the true taste of Matsusaka beef," he decided, after repeated trial and error, to set its own standards for purchasing the beef. He believes that the appeal of yakiniku is that it is "fun" and considers not only the cooking area but also the conversation and atmosphere at the table to be important. As such, the restaurant delivers the deliciousness that supports this enjoyment to the visiting people.
竹谷 直記Naoki Takeya
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Nihon Yakiniku Hasegawa Omotesando branch
日本焼肉はせ川 表参道店
- Omotesando/Aoyama, Tokyo
- Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Wine
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齊藤 綱二Koji Saito
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Mr. Saito, a dedicated Japanese cuisine artisan, explores the possibilities of Yakiniku.
He is from Chiba. After graduating from a vocational school, he began his culinary training at a cookshop in Tokyo. Later, he had the opportunity to meet Mr. Masuda, the company's executive chef, and spent 12 years honing his skills in Japanese cuisine, Tea Kaiseki (tea-ceremony dishes), and Shojin Ryori (Buddhist cuisine), serving as his right-hand person. In June 2022, he assumed the head chef position at the Nihon Yakiniku Hasegawa Omotesando branch.
齊藤 綱二Koji Saito
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