521 - 540 of 1712 chefs
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Yonpachi Gyojou Akihabara Showa-doriguchi Branch
四十八漁場 秋葉原昭和通り口店
- Akihabara, Tokyo
- Izakaya (Japanese tavern),Taverns
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伊藤 将宏Masahiro Ito
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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
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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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Sushi Nagayoshi
鮨 永吉
- Fukushima/Noda, Osaka
- Sushi,Japanese / General / Sushi
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永吉 昭夫Akio Nagayoshi
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Mr. Nagayoshi polished his skills at a long-standing restaurant headquartered in Tsukiji and adheres to Edo-mae techniques and essence.
Mr. Nagayoshi was born in 1967 and is a native of Osaka. Longing to be a sushi artisan since he was a boy, he trained at a long-standing restaurant with its main ranch in Tokyo Tsukiji outdoor market after graduating high school. He started by learning at a Umeda restaurant, and his 26 years of experience expanded all over Japan, from Tokyo to Nagoya, Osaka and Kyoto. After serving as store head in Osaka and Kyoto, he struck out on his own at age 45 and opened Sushi Nagayoshi. His carefully done work that values Edo-mae techniques and his informal style has gathered a lot of support for him.
永吉 昭夫Akio Nagayoshi
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Roppongi Kicko
六本木 亀甲
- Roppongi, Tokyo
- Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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笠井 知道Tomomichi Kasai
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More than 35 years of experience in Japanese cuisine. Mr. Kasai demonstrates the skills that have fascinated food connoisseurs worldwide in Roppongi.
He was born in 1969 in Hokkaido. The owner of Roppongi Kicko. After graduating from a culinary school in Osaka, he studied at a kappo (Japanese cooking) restaurant in Osaka's Minami district and a sushi restaurant in the Kita district. For about 20 years, from age 30, he worked in Japanese restaurants in luxury hotels abroad. Served Japanese cuisine to guests in Asian cities such as Shanghai, Hong Kong, and Guangzhou. After returning to Japan in 2020, he worked at a Sushi restaurant in Naha, Okinawa, before taking his current position in Tokyo in 2023. Based on the skills and sense honed in food capitals in Japan and abroad, he delivers the best of Sushi and Japanese cuisine with his sincere work.
笠井 知道Tomomichi Kasai
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Bistro Sans Le Sou
Bistrot Sans Le Sou
- Ogikubo, Tokyo
- French,Italian/French / French
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金子 淑光Yoshimitsu Kaneko
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Using the skills developed from his dedication to French cuisine to provide a satisfying experience for customers.
Born in Fukushima Prefecture in 1959. As the son of a family running a restaurant serving Japanese-style Western food, he dreamed of becoming a chef from an early age and moved to Tokyo at 20. Built a strong foundation in French cuisine through his experiences working at restaurants such as [Ueno Restaurant Kikuya], [Katsunuma-tei], and [Leau a la bouche]. Moved to France along with his wife, a cooking expert, at age 32, and worked at a number of famous establishments such as [Le Restaurant], a restaurant with two Michelin stars, to refine his technique. After returning to Japan, he opened [Sans Le Sou] in 1995.
金子 淑光Yoshimitsu Kaneko
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Niku no Tajima KAMEIDO CLOCK branch
肉の田じま カメイドクロック店
- Kameido, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Beer
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重黒木 巧Takumi Jukurogi
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Mr. Jukurogi wants to provide uncompromising quality meat and bring smiles to his guests' faces with its delicious taste.
He was born in 1967 in Miyazaki. Having been interested in cooking since elementary school, he learned the basics of cooking at a high school where one could obtain a chef's certificate. After graduating, he joined Marunouchi Palace Hotel and gained experience in various culinary fields, eventually becoming a chef. During the launch of a teppanyaki (iron griddle grilling) restaurant at the hotel, he developed an interest in meat as an ingredient. Then, he started working at a yakiniku restaurant. Later, he came across Niku no Tajima, which never compromises on meat selection, and decided to join their team. He currently serves as the head chef at the Niku no Tajima KAMEIDO CLOCK branch, working in the kitchen to bring smiles to guests' faces.
重黒木 巧Takumi Jukurogi
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Nagomi
和（ナゴミ）~nagomi~
- Shinjuku-Sanchome, Tokyo
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Highball
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北澤 彰斗Akito Kitazawa
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Mr. Kitazawa proposes a glass of healing in a corner of downtown.
He was born in 1990 in Nagano. As a bartender at bars in Tokyo and Osaka, he has continued to serve healing drinks to people passing through the downtown area. Currently, Mr. Kitazawa is the manager of Nagomi. He proposes a moment of relaxation in the corner of Shinjuku-sanchome.
北澤 彰斗Akito Kitazawa
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Bon. nu
Bon.nu
- Hatsudai, Tokyo
- French,Italian/French / French / General / Steak
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来栖 けいKei Kurusu
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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
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Sushino Ikumi
寿しの いく味
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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中村 吉成Yoshinari Nakamura
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Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.
He was born in 1973 in Toky. When he was 20, he traveled to Hokkaido and worked part-time at a tourist hotel in Shiretoko, which led him to a career in food and beverage. He then gained experience in French cuisine at Maccarina, a group restaurant of Moliere, a famous French restaurant in Sapporo. At the age of 26, he returned to Tokyo and switched to Japanese cuisine, opening his own izakaya pub in Shibuya at the age of 27. He is now the representative of the Yoshinari Group, operating three restaurants in Shibuya and one restaurant in Marunouchi. He is a genuine chef who enjoys being in the kitchen more than anything else.
中村 吉成Yoshinari Nakamura
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Murakiya Hanare
村木屋はなれ
- Yokohama Station, Kanagawa
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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保崎 航大Kodai Hosaki
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Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.
He was born in 1996 in Kanagawa. The manager of Murakiya Hanare. During his college years, his part-time job led him to discover the appeal of restaurants that bring people smiles and joy through food. After graduation, he worked for a company but left because of his strong desire to work in the restaurant business. He started training with the goal of "owning his own restaurant." Experienced in both cooking and customer service at the famous Murakiya main branch in Yokohama, he assumed his current position in August 2023, when the sister branch opened. He has entertained a wide range of guests with Hanare's unique cuisine and space.
保崎 航大Kodai Hosaki
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Wagyu-yakiniku Kagurazaka Ushimasu
和牛焼肉 神楽坂 牛ます
- Kagurazaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine
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服部 一甫Kazuho Hattori
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Mr. Hattori wants to share the charm and deliciousness of meat with the guests.
Mr. Hattori was born in 1985 in Kanagawa Prefecture. Initially worked as an editor. From the media industry perspective, he was engaged in the food industry, such as Recipe books for local cuisine. He then decided to switch to the world of food, beverage, and service at the invitation of an acquaintance. After joining Frontier One, he became the manager and waiter at Kagurazaka Ushimasu. He is sharing with the guests the charm and delicacy of "Yukifuri Wagyu Obanazawa."
服部 一甫Kazuho Hattori
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Trattoria Pizzeria LOGIC Odaiba
Trattoria Pizzeria LOGIC お台場
- Odaiba, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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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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Niku Kappo Futago THE JUNEI HOTEL KYOTO
肉割烹ふたごTHE JUNEI HOTEL KYOTO
- Shichijo/Tambaguchi, Kyoto
- Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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稲田 慎也Shinya Inada
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Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.
He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.
稲田 慎也Shinya Inada
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Onzoshi Kiyoyasutei
御曹司 きよやす邸
- Roppongi, Tokyo
- Japanese,Japanese / General / Japanese Beef Steak / Teppanyaki (iron griddle grilling)
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今野 正博IMANO MASAHIRO
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He started as a chef and his career carried him into management.
He remembers how moving it is to see delighted diners who came all the way out to taste his cooking enjoy the meals he set out for them!
今野 正博IMANO MASAHIRO
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Japanese cuisine Saga SUN MEMBERS Kyoto Saga
日本料理嵯峨 サンメンバーズ京都嵯峨
- Sagano/Uzumasa, Kyoto
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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竹内 千秋Chiaki Takeuchi
The Chef's Recommendations -
Influenced by Mr. Takeuchi's father, a carpenter, he wanted to have a profession.
He was born in 1983 in Tokushima. Influenced by his father, who is a carpenter, he wanted to learn a vocational skill. Plus, the fact that the manager of his part-time job used to work with Japanese cuisine made him long want to become a Japanese cuisine chef himself in the future. After graduating from school, he became a chef and trained at [XIV Naruto] and had his experiences working for private restaurants in Kyoto and Osaka. Then he became the sous-chef of Japanese cuisine at several restaurants, including [XIV Kyoto Yase Rikyu]. In June 2018, he became the head chef of [SUN MEMBERS Kyoto Saga] until the present.
竹内 千秋Chiaki Takeuchi
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Tsukiji Bon Marché
築地ボン・マルシェ
- Tsukiji, Tokyo
- Italian,Italian/French / General / Italian / Pasta
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薄 公章Kimiaki Usuki
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After gaining experience at renowned restaurants in Aoyama and Ginza, Mr. Usuki further honed his skills through training in Italy.
He was born in 1975 in Saitama. From a young age, he became interested in cooking by visiting well-known restaurants with his gourmet grandfather. Inspired by a certain famous TV show featuring chefs, he enrolled in the culinary school Ecole Tsuji Tokyo at the age of 18. After graduating, he gained experience at Ponte Vecchio in Aoyama and grape gumbo in Ginza (now closed) before heading to Italy. He worked four years at the famous restaurant RISTORO DI LAMORE in Tuscany and then returned to Japan. In 2009, he assumed the head chef position at Tsukiji Bon Marché.
薄 公章Kimiaki Usuki
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Tori-no-Miyagawa AKASAKA INTERCITY AIR
鶏の宮川 赤坂インターシティAIR
- Roppongi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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橋本 淳Jun Hashimoto
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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
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Japanese Cuisine Matsumae
日本料理 松前
- Hakodate, Hokkaido
- Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Sashimi (raw fish)/Seafood
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大吉 孝幸Takayuki Oyoshi
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Mr. Takayuki Oyoshi's motivation, to create dishes with his skillful cooking techniques, is the word [delicious].
He was born in 1963 in Hokkaido. As he liked cooking since his elementary school days, and liked to be told [delicious] by those who ate his dishes, he decided to become a chef. After graduating from high school, he trained at [Ginzushi Chuo-tei] in Tomakomai, then actively worked at various restaurants including one at a hotel in Hakodate city. Currently he shows his skillful techniques as the master chef at [Nihon Ryori Matsumae], welcoming guests with dishes carefully and wholeheartedly created one by one.
大吉 孝幸Takayuki Oyoshi
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Magurobito Betsuan Nihonbashi Branch
まぐろ人別庵 日本橋店
- Nihonbashi, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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出口 瑠尉Rui Deguchi
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Mr. Deguchi wants to thoroughly master his craft! With his stoic nature, he found himself becoming a sushi chef.
Mr. Deguchi was born in 1985 in Nagasaki Prefecture and grew up near the sea. So, fresh seafood was always on the table from a young age. After tasting various fish dishes, he decided to become a sushi chef handling fresh fish and moved to Tokyo. After 2 years of training at a sushi restaurant in Ginza, he was invited by a senior chef he admired to work at the affiliated restaurant where he now works. He is a stoic who pursues it to its end once he starts on a path. Presently, he is the general manager of all affiliated restaurants Hatazushi and Magurobito.
出口 瑠尉Rui Deguchi
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