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541 - 560 of 1805 chefs

Nonna Nietta

Nonna Nietta

  • Tsukuba, Ibaraki
  • Italian,Italian/French / Italian / Steak / Pasta

川村 憲二Kenji Kawamura

With "guest first" as the basis, Mr. Kawamura faces nature with a wealth of knowledge and experience.

He was born in 1978 in Ibaraki. A part-time job at an Italian restaurant, which he started as a college student, led him to become a chef. After working at a restaurant in Tokyo, he went alone to Italy to get to know the authentic taste. Trained for 6 years, he came back to Japan. He returned to his hometown and opened Nonna Nietta in March 2021. As a chef, he not only approaches ingredients with sincerity but also always thinks of his guests and ensures that they enjoy their time at the restaurant.

川村 憲二Kenji Kawamura

Unagi Komagata Maekawa Marunouchi Branch

鰻 駒形 前川 丸の内店

  • Marunouchi, Tokyo
  • Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)

笠原 広一Koichi Kasahara

The Chef's Recommendations

He obtained a chef license after experience as a part-time cook. He has been dedicated to unagi (eel) for 40 years.

He was born in 1956 in Tokyo. When he was young, he worked as a part-timer for a restaurant serving eel and other Japanese foods. As the job was fun, he got into this world and obtained a chef license. Since then, he has gained a wide variety of experiences at Japanese restaurants, including eel restaurants for 32 years. Starting 2008, he works for [Unagi Komagata Maekawa] as a chef. Grilling eel is difficult even with 40 years of experience, as proven by the saying, [8 years to master filleting, 8 years to master skewering, and forever to master grilling]. He devotes himself to improving his skill every day.

笠原 広一Koichi Kasahara

Au Bord d'Eau Fukuoka

オ・ボルドー・フクオカ

  • Nishinakasu/Haruyoshi, Fukuoka
  • French,Italian/French / General / French / Pasta

川野 誠児Seiji Kawano

A skilled chef with a passion for learning who constantly challenges himself.

Mr. Kawano was born in 1975 in Oita Prefecture. Inspired by his mother who worked as a chef, he entered the cooking industry at the age of 18. He learned French cooking techniques while training for over 10 years at the Fukuoka restaurant [Hananoki]. Since then, he has gained experience working as the head chef of the luxury Kagoshima resort, [Tenku no Mori], as well as at various restaurants in Tokyo. At [Au Bord d'Eau Fukuoka], he currently works with the restaurant's sommelier, Mr. Takeuchi, to develop cuisine that pairs well with Bordeaux wine. He also has a wealth of knowledge in topics such as yakuzen (Chinese medicinal cuisine), macrobiotic cooking, Japanese dashi (stock) culture, and nutrition.

川野 誠児Seiji Kawano

kappou Hashi 

kappou 箸

  • Susukino, Hokkaido
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sushi

佐々木 裕輔Yusuke Sasaki

The experiences that Mr. Sasaki has carefully crafted over time create dishes that touch the heart.

He was born in 1983 in Hokkaido. He developed his skills at the renowned establishments of Miyagawa Honten and Fukutei, becoming a true talent with a solid foundation in tradition and a modern sensibility. Serving as head chef at a related izakaya, he consistently impressed his guests' palates. In November 2024, he joined Kappou Hashi. His meticulous craftsmanship and genuine character come through in his cuisine. His dishes are sure to leave a lasting impression on both the taste buds and in memory.

佐々木 裕輔Yusuke Sasaki

Terrace Restaurant Rose

テラスレストラン・ローズ

  • Mito/Hitachinaka, Ibaraki
  • French,Italian/French / French

長谷川 恭央Yasuo Hasegawa

Mr. Hasegawa is a guest-oriented chef who charms with his proven skills and warmth of heart.

He was born in 1974 in Fukushima. After graduating high school, he went to culinary school and trained at French restaurants. In 2005, he joined his current company and has studied in various settings, including the banquet kitchen. Since 2014, he has been working as the head chef at Terrace Restaurant Rose, where he is committed to preparing and serving dishes that are close to the guests. At the Teppanyaki Jin in the restaurant, he also values communication. He is a veteran chef whose charm lies in his solid skills as a professional cook and his warmth of service.

長谷川 恭央Yasuo Hasegawa

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

Noichi Shokudou

の一食堂

  • Numazu, Shizuoka
  • Seafood,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)

中島 稲一Inakazu Nakajima

To uphold the restaurant's tradition. Mr. Nakajima's culinary journey began in the fisheries industry.

He was born in 1962 in Shizuoka. As the eldest son, he felt it was inevitable that he would take over the family business run by his parents. Therefore, he decided early on to become a chef. After graduating high school, he joined Dainobu Suisan, a fishery company located within the Numazu fish market, where he spent about two years learning about procurement. Then, he trained for about three years at Maruto Suisan in Toi, Izu-shi. After that, he returned home to take over the family business. He now runs the restaurant with his wife and two daughters.

中島 稲一Inakazu Nakajima

Teppanyaki Steak Kitanozaka

鉄板焼 ステーキ 北野坂

  • Shinjuku-Sanchome, Tokyo
  • Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Sosaku (creative cuisine) / Steak

Ebisu Shoten Minami 4 Nishi 3

恵美須商店 南4西3

  • Odori Park, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Tempura (battered, fried seafood and vegetables)

齋藤 力虎Taiga Saito

Mr. Saito has a passionate and curious mind for food. A young chef who manages a lively restaurant.

He was born in 1998 in Hokkaido. Having worked in restaurants with chefs in various genres, such as Chinese, Japanese, French, and Italian, he has learned varied food knowledge and techniques. That led him to feel the joy of cooking, and he started walking the path of cuisine. He also has experience working as a manager in a yakitori grilled chicken restaurant. With the motto "taking good care of employees leads to good customer service," he tries to create a restaurant where employees and customers can feel comfortable.

齋藤 力虎Taiga Saito

Robatayaki Isshin Moriguchi Branch

炉端焼き一新 守口店

  • Moriguchi, Osaka
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling) / Sake

天羽 智哉Tomoya Amou

Providing "the joy of food" that spreads a chain of smiles.

After gaining knowledge of foods by working in school meal services, Mr. Amou entered the restaurant industry. He shows his skills as a manager at Robatayaki Isshin Moriguchi Branch, which opened in November 2022. He carefully selects seasonal ingredients to provide guests with the "joy of food" through robatayaki, which allows them to offer the natural flavor of ingredients.

天羽 智哉Tomoya Amou

Kaisen Ryori Hama no Ie

海鮮料理浜の家

  • Onna-son, Okinawa
  • Japanese,Japanese / General / Local Japanese Cuisine / Sashimi (raw fish)/Seafood

長浜 厚史Atsushi Nagahama

The Chef's Recommendations

He began his career as a chef by helping out at home

Born in Okinawa on November 15th, 1972, he has been helping out in Hama no Ie, the restaurant that his parents established, since he was a child. He decided to become a chef because he always wanted to make the food with which he was most familiar with. While working in the restaurant, he developed a solid foundation in cooking. He is particularly skilled at cooking all kinds of fish dish. He is a known authority on ikezukuri (preparing sashimi made from live seafood).

長浜 厚史Atsushi Nagahama

Trattoria Pizzeria LOGIC Odaiba

Trattoria Pizzeria LOGIC お台場

  • Odaiba, Tokyo
  • Italian,Italian/French / Italian / Pasta / Pizza

Sushi Yoshitatsu

すし 吉辰

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

古川 純弥Junya Furukawa

A dedicated sushi chef's passion produces the taste of his sushi. Mr. Furukawa's sushi aesthetics are born from the guest's point of view.

He was born in 1979 in Fukuoka. Since he started working in the restaurant business, he has always valued customer service, which puts the guests' feelings first. He chose to become a Sushi chef and studied culinary arts because he believed that a deep understanding of cuisine was necessary to understand the hearts and minds of his guests. After training at a Japanese restaurant and a Sushi restaurant, he opened his own restaurant, Azito, at the age of 25. After that, he took advantage of his experience working exclusively with sushi to establish a new restaurant, Sushi Yoshitatsu, which specializes in authentic sushi.

古川 純弥Junya Furukawa

Yakitori Shouchan Ebisu

焼き鳥 ショウチャン 恵比寿

  • Ebisu, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

沼澤 貴宏Takahiro Numasawa

Mr. Numasawa continues to hone his skills to gain solid culinary expertise.

He was born in 1979 in Yamagata. He chose to become a chef because of his desire to acquire professional skills and a love for cooking. After moving to Tokyo, he gained a variety of experiences. From 2022, he has been the chef at Yakitori Shouchan Ebisu.

沼澤 貴宏Takahiro Numasawa

Bistro Sans Le Sou

Bistrot Sans Le Sou

  • Ogikubo, Tokyo
  • French,Italian/French / French

金子 淑光Yoshimitsu Kaneko

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

Yakiniku Tamanoya

やきにく 玉乃屋

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

佐藤 優花Yuuka Sato

Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.

Ms. Sato was born in 1991 in Shimane, the restaurant manager of Yakiniku Tamanoya. Started her career in the food industry because of her passion for providing a sense of joy and relaxation through food. After initially working for a company in Osaka, she switched to the restaurant business to fulfill her desire to provide an exceptional dining experience. Since taking on the manager role at Yakiniku Tamanoya in 2021, she meticulously ensures the meat's quality daily. She is dedicated to providing the best service possible, allowing her guests to enjoy the finest quality meat with utmost satisfaction. Her attentive and warm hospitality has evoked rave reviews.

佐藤 優花Yuuka Sato

Sankiro Saryo KAITO

三宜楼茶寮KAITO

  • Moji, Fukuoka
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

田中 俊彦Toshihiko Tanaka

Inheriting his father's passion, Mr. Tanaka has continued to hone his skills as the same chef.

He was born in 1975 in Fukuoka. He entered the culinary world at a restaurant where his father, who was a chef, took him. Starting his training at the age of 15, he devoted himself to the study of Japanese cuisine. After honing his skills at various famous restaurants, mainly in Fukuoka, he joined his current company. He continues to create beautiful and delicious dishes at restaurants such as Kaisendokoro Sushi KAITO Mojiko Main Branch and Sankiro Saryo KAITO, making full use of the skills he has cultivated and his keen eye for discerning ingredients.

田中 俊彦Toshihiko Tanaka

Ryuen Nishinakasu Branch

龍園 西中洲店

  • Nishinakasu/Haruyoshi, Fukuoka
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

上田 孝司Koji Ueda

After training at a Japanese restaurant, Mr. Ueda became a yakiniku chef. 

He was born in 1973 in Fukuoka. After training at a Japanese restaurant, he worked around many restaurants and became a yakiniku chef. He is exploring a new frontier of yakiniku with his career-rich sensibility and knife skills.

上田 孝司Koji Ueda

BONSAI1877

BONSAI1877

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Italian,Italian/French / Italian / Pizza / Wine

鳴嶋 喜永Yoshinori Narushima

Mr. Narushima offers exquisite dishes combined with experience in Italy and Kyoto's cuisine.

He was born in 1983 in Shizuoka and began his culinary career at 20. He spent three years training in Italy, honing his skills as a chef through the local food culture and among Italian chefs. Upon returning to Japan, he worked at a Japanese pizzeria. He is currently the chef and Primo Pizzaiolo at BONSAI1877, offering unique dishes crafted with expertise gained in Italy and high-quality ingredients sourced primarily from Kyoto.

鳴嶋 喜永Yoshinori Narushima

Teppan Dining SEEKS

鉄板Dining SEEKS

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Western Teppanyaki (iron griddle grilling)

坂野 稔Minoru Sakano

The Chef's Recommendations

Inspired by his father's cooking, Mr. Sakano has been devoted to his cooking career.

He was born in 1981 in Toyama. Influenced by the dishes his father cooked for him as a child, he naturally learned to cook because he began to cook for himself. Since working part-time in restaurants as a student, he has been pursuing a career in the food and beverage industry. Experienced working in a hotel kitchen and as a head chef at a kappo restaurant. Attracted by teppanyaki, which can be cheated, he opened his current restaurant.

坂野 稔Minoru Sakano

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