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481 - 500 of 1778 chefs

Creo-ru Dotonbori Branch

くれおーる道頓堀店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Okonomiyaki (savory pancakes) / Takoyaki (octopus balls)

中原 伸浩Nobuhiro Nakahara

Being told that the food he cooked was "delicious" was Mr. Nakahara's start.

He was born in 1973 in Toyama. In his part-time job as a student, he was told that the food he made was "delicious." That experience inspired him to decide to become a chef in the future. After graduating high school, he entered the culinary world and began training. He honed his skills at Ginza Aster and other yakiniku restaurants. He joined Creo-ru Corporation in 2012. Currently, he is working as a chef at Creo-ru Dotonbori Branch.

中原 伸浩Nobuhiro Nakahara

Ryokichi

漁吉

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Kaisendon (seafood bowl),Japanese / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl) / Donburi (rice bowl)

平本 清忠Kiyotada Hiramoto

Mr. Hiramoto offers superb dishes that make the most of Hokkaido ingredients with techniques honed in the world of sushi artisans.

He was born in 1969 in Chitose, Hokkaido. He is an experienced chef who has been honing his skills in the world of artisan chefs since his teenage years. After working as a chef at a sushi restaurant in Otaru for 20 years, he has worked at many restaurants in Hokkaido, mainly sushi restaurants. Currently, he is the chef at Ryokichi, serving a varied menu that makes the most of Hokkaido ingredients, including those from Yoichi.

平本 清忠Kiyotada Hiramoto

Hokkai Monja × Teppanyaki KIBORI Shinjuku

北海もんじゃ×鉄板焼き KIBORI 新宿

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Izakaya (Japanese tavern),Taverns / Yakiniku (grilled meat) / Hokkaido Cuisine / Craft Beer

Naniwa Yakiniku Nikutareya

浪花焼肉 肉タレ屋

  • Tennoji/Abenobashi, Osaka
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

今井 祐貴Yuuki Imai

Mr. Imai always has a desire to improve and approaches his daily work with a sincere attitude.

He was born in 1987 in Osaka. As a child, he wanted to become an itamae (Sushi chef), but through a part-time job in high school, he was exposed to meat dishes and became fascinated by the attraction of meat. Later, he gained experience at an izakaya (Japanese-style bar) and a Yakiniku restaurant and deepened his understanding of food. Through a connection with the owner, he joined Naniwa Yakiniku Nikutareya. Utilizing his years of experience and the skills he has cultivated, he is now also responsible for the management of the restaurant as manager.

今井 祐貴Yuuki Imai

SKYTREE(R) VIEW RESTAURANT REN

スカイツリー(R)ビューレストラン簾

  • Kinshicho/Sumiyoshi, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / French / Steak

宮本 哲也Tetsuya Miyamoto

Master chef of Japanese cuisine.  

Mr. Tetsuya Miyamoto is the Technical Director of Nihon-ryori Kenkyukai (society for research on Japanese cuisine), as well as the Chairman of the Toho Cooks Association. After working as the Japanese cuisine master chef at Utsunomiya Tobu Hotel Grande, he became the Japanese cuisine master chef of Tobu Hotel Levant Tokyo in April 2019.

宮本 哲也Tetsuya Miyamoto

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 

Aged Wagyu Steak Grilled Aging Beef Kanda Awajicho Branch

熟成和牛ステーキグリルド エイジング・ビーフ 神田淡路町店

  • Kanda, Tokyo
  • Dining Bar,Dining bar / Hamburger Steak / Steak / American

SAKURA Roppongi

SAKURA 六本木

  • Roppongi, Tokyo
  • French,Italian/French / General / Omurice (omelet rice) / Wine

山本 柊磨Shuma Yamamoto

Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian. 

Mr. Yamamoto was born in 1996 in Saitama. He began his interest in cooking in junior high school when he started making meals for it himself. He began to enjoy serving his family and being told how delicious it was. At 22 years old, after graduating from college, he started working at a restaurant a friend was recruiting for and studied mainly Italian cuisine. In September 2022, he moved from SAKURA Kabukicho to SAKURA Roppongi, where he serves as the chef.

山本 柊磨Shuma Yamamoto

Bon. nu

Bon.nu

  • Hatsudai, Tokyo
  • French,Italian/French / French / General / Steak

来栖 けいKei Kurusu

Turned from foodie to food communicator. Mr. Kurusu provides an inspiring culinary experience with sincere interactions.

He was born in 1979 in Saitama. He has eaten at over 20,000 restaurants and published a book on restaurants at the age of 25, which became widely known. Since then, he has appeared in numerous media as the "King of Gastronomy," but in 2009, he graduated as a "foodie," who eats and shares information. He is now focusing on training young chefs and developing the food and beverage industry. At Bon.nu, which opened in 2015 as the culmination of his efforts, he takes a sincere approach to the ingredients he uses. He continues to share the essence of "food" with the public by creating dishes that will remain in their memories.

来栖 けいKei Kurusu

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/Wagyu (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

Teppan-yaki Madoi

鉄板焼き 団居

  • Marunouchi, Aichi
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

小菅 国博Kunihiro Kosuge

Stimulating all five senses with perfect ingredients.

Mr. Kunihiro Kosuge was born in 1970 in Aichi Prefecture. He got his start in the restaurant business working part-time at a hotel restaurant during high school, preparing French cuisine. After working at [Nagoya Fuji Park Hotel] and [BISTRO Ciel], he moved to [Yoshino], where he discovered teppanyaki (ingredients grilled on an iron griddle). He currently works as a chef at [Teppan-yaki Madoi], where he endeavors to stimulate all five senses with high-quality ingredients and a live, personal experience.

小菅 国博Kunihiro Kosuge

Yakitori Shouchan Roppongi Branch

焼き鳥 ショウチャン 六本木店

  • Roppongi, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Beer

寺田 大地 Daichi Terada

Mr. Terada knows the joy of customer service and brings pleasure to guests with a smile.

He was born in 1990 in Tokyo. A part-time job he started in high school brought him to the fascination of the food and beverage industry. After five years of part-time work, he was promoted to manager, a position he held for six years. Later, he became interested in serving customers at Izakaya (Japanese-style pubs) and moved to his current company to gain more experience. He acquired more experience in affiliated restaurants and now manages the Yakitori Shochan Roppongi Branch as a manager.

寺田 大地 Daichi Terada

Hakata Ajidokoro Iroha

博多味処いろは

  • Kawabata/Gion, Fukuoka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Chicken / Nabe (hot pot) / Mizutaki (chicken hot pot)

原田 隆史Takashi Harada

Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.

Born in Fukuoka in 1986. He was born as 4th generation of [Iroha], a restaurant renowned for its mizutaki (chicken hotpot). He has kept his palate pure, and he has only known the taste of his own family's mizutaki. After graduating from high school, he learned his knife skills at a fishmonger, later joining the company as an apprentice. He took over as head chef at his family business at a young age due to his father taking ill. Through trials and tribulations, he has maintained the flavors that brought popularity to his family.

原田 隆史Takashi Harada

Ginza Seiten

銀座 青天

  • Ginza, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Steak

青木 祐一Yuichi Aoki

Mr. Aoki offers a relaxing experience with quality flavors that make you want to eat every day.

He was born in 1967 in Ibaraki. Interested in cooking from an early age, he decided to become a chef when he was in high school. After 20 years of training at a famous restaurant in Tokyo, he honed his skills under the supervision of a master chef who appeared on "Ryori no Tetsujin" (Iron Chef) and continued to further his training. Later, he worked as the head chef at Okahan, owned by Shinbashi Kanetanaka, a long-established Japanese restaurant, where he gained a wide range of experience. By chance, he was involved in the launch of Ginza Seiten and became the head chef when it opened on February 14, 2024.

青木 祐一Yuichi Aoki

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)

加藤 大和Hirokazu Kato

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

Yakiniku Ten Gamushara Marunouchi

焼肉 天 がむしゃら 丸の内

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

國吉 将斗Masato Kuniyoshi

An aggressive, well-trained chef with a strong body and mind.

Mr. Kuniyoshi was born in Tokyo. He was obsessed with American football in college, and his enthusiasm for Yakiniku grew in the current company. The company's motto is "Smile for good business," and its creed is to make people happy and energetic through food. As part of that, he himself became interested in communicating with and energizing people through food. After joining the company, he gained experience in Yakiniku exclusively. At Yakiniku Ten Gamushara Marunouchi, he has discovered an even greater passion for Yakiniku and continues to pursue it.

國吉 将斗Masato Kuniyoshi

Juwari Soba Irori Mizunuma Branch

十割そば 囲炉裏 水沼店

  • Isesaki/Kiryu, Gunma
  • Soba (noodles),Japanese / General / Soba (noodles) / Donburi (rice bowl)

千葉 喜明Yoshiaki Chiba

Offering Juwari Soba in a rich natural environment with delicious water and air.

Mr. Chiba was born in 1973 in Iwate. Growing up watching his parent as they ran a soba restaurant, he naturally became a soba chef himself. After graduating high school, he started working at Nanbuyashiki, a soba specialty restaurant and began training. He honed his skills for more than 10 years. After turning 30, he returned to his hometown, intending to take over his family's soba restaurant. Still, the 2011 earthquake forced the restaurant out of business, and he moved to Tokyo. He has worked at soba specialty restaurants in Tokyo and Kanagawa. In 2024, he joined his current company. He was involved in the start-up of Juwari Soba Irori Mizunuma Branch and became the manager at the time of its opening.

千葉 喜明Yoshiaki Chiba

Konamon-dokoro Mitsukuni Ura-namba Branch

粉もん處 光圀 裏なんば店

  • Namba, Osaka
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Yakisoba (fried noodle)

松崎 健一郎Kenichiro Matsuzaki

The diverse menu is the result of Mr. Matsuzaki's own experience and attention to detail.

He was born in Osaka. Since the time he worked for a textile manufacturer, he has visited many restaurants as an okonomiyaki and ramen geek. After that, he transformed into the world of food and beverage. While managing an okonomiyaki restaurant at a company, he met the owner of the current restaurant. The owner invited him, and he is now working as a chef at Konamon-dokoro Mitsukuni Ura-namba Branch. The diverse menu is all made with great confidence. It is filled with his commitment based on his experience working at an okonomiyaki restaurant and a noodle factory.

松崎 健一郎Kenichiro Matsuzaki

Matsuzaka-niku Ganso Wadakin

松阪肉元祖 和田金

  • Matsusaka/Kisei, Mie
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew)

つやこTsuyako

She ensures that every guest feels welcomed with nothing less than perfect hospitality.

Initially, she worked in the service industry, before moving on to work in guest services as a hostess at Wadakin in 2001. In addition to her focus on sukiyaki (hot pot stew), she also makes sure to provide a relaxed atmosphere where each and every guest can enjoy their meal, engaging them in conversation at opportune times. She keeps up the culinary traditions of this long-standing sukiyaki restaurant to make sure that the quality of their food always shines through.

つやこTsuyako

Toriya Otori

鶏屋 鳳

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Chicken / Nabe (hot pot) / Kushiyaki (grilled skewers)

八木 裕史Hirofumi Yagi

The Chef's Recommendations

A chef with passion entered the cooking field to realize his dream since he was young.

He was born in June 1973 in Hokkaido. He wanted to be a chef since he was young, as he liked to please people with his food. To realize this dream, he entered the restaurant industry. While operating a bar and serving alcohol and delicious food there, he started thinking about opening a restaurant specializing in chicken, and the thought got stronger. In 2008, being fully prepared, he opened [Toriya Otori]. This restaurant has become popular serving delicious chicken dishes elaborated in their own ways, and many guests return as repeaters. He is always searching for dishes that the guests will become addicted to.

八木 裕史Hirofumi Yagi

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