561 - 580 of 1773 chefs
-
Magurobito Betsuan Nihonbashi Branch
まぐろ人別庵 日本橋店
- Nihonbashi, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sake
-
![]()
出口 瑠尉Rui Deguchi
-
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
-
-
Yakiniku Senka Gyuriki
焼肉専科 牛力
- Yamagata, Yamagata
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
-
![]()
稲毛 美保Miho Inage
-
Ms. Inage offers flavors that resonate with the heart with dishes that are filled with love for the food.
She was born in Yamagata. Her love of cooking began early, and her passion led her to the food and beverage industry. Starting with the experience gained in a ryokan inn kitchen, she explored the depths of the culinary arts while learning the techniques of traditional Japanese cuisine and the spirit of heartfelt hospitality. She was then attracted to yakiniku and is now utilizing her skills at Yakiniku Senka Gyuriki.
稲毛 美保Miho Inage
-
-
hiroto
hiroto
- Komachi/Jizodori, Hiroshima
- French,Italian/French / French
-
![]()
廣戸 良幸Yoshiyuki Hiroto
-
He apprenticed at the prestigious restaurants in Tokyo and England.
Born in 1975 in Shimane Prefecture. His desire "I don't want to be an office worker" made him to choose a culinary career path when he was a senior high school student. After graduating from a culinary school, he worked at [Rihga Royal Hotel Hiroshima] for 5 years, then moved to Tokyo with a support of acquaintance, and entered [The Georgian Club], a renowned French restaurant in Nishiazabu which is closed now. Later, he worked at [Park Hyatt Tokyo], an exclusive restaurant in Roppongi and at a two stars restaurant in England to build up further experience. In 2005, he opened [hiroto], that received a one star rating in Hirooshima restaurant guide.
廣戸 良幸Yoshiyuki Hiroto
-
-
FUJIWARA STEAK HOUSE
FUJIWARA STEAK HOUSE
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Steak
-
![]()
山口 豊Yutaka Yamaguchi
-
Mr. Yamaguchi cherishes Japanese food culture and offers dishes to please his guests.
He was born in 1970 in Kumamoto. After graduating from high school, he began working as a hotelier. He worked as a bartender and a waiter in a restaurant. He became interested in cooking and started training as a chef. He worked in various restaurants, such as Japanese, Italian, and Japanese-style pubs. In 2023, he was involved in the opening of the current FUJIWARA STEAK HOUSE and was appointed as head chef.
山口 豊Yutaka Yamaguchi
-
-
KINOE
KINOE
- Ebisu, Tokyo
- Italian,Italian/French / French / Italian / Wine
-
![]()
夏目 治樹Haruki Natsume
The Chef's Recommendations -
Using techniques from Italy, France, and sometimes Japanese cuisine, Mr. Natsume brings out the best in ingredients.
He was born in Tokyo. In elementary school, he went to a teppanyaki restaurant with his family and was impressed by how cool and delicious the food was, which inspired him to pursue a career as a chef. After graduating from culinary school, he joined the Hilton Hotel and gained experience in various kitchens. He later worked at an Italian restaurant before becoming the chef at Tim's NY in Ebisu. Subsequently, he spent 15 years as the head chef at Ricos Kitchen, transforming it into a popular dining spot. In 2015, he opened KINOE, where he serves as the owner-chef.
夏目 治樹Haruki Natsume
-
-
Sakana Ryori Shibuya Yoshinari Honten Marunouchi Branch
魚料理 渋谷 吉成本店 丸の内店
- Marunouchi, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
中村 吉成Yoshinari Nakamura
-
Mr. Nakamura presents the charm of Japanese cuisine with authentic sushi and Japanese courses created by his extensive experience.
He was born in 1973 in Tokyo. His culinary career started in Hokkaido at the age of 20, where he honed his skills in French and Western cuisine in addition to Sushi and Japanese cuisine. He returned to Tokyo in his mid-twenties and worked as a head chef at an izakaya (Japanese-style pub) before establishing his restaurant, "Yoshinari Honten," in Shibuya at 27. Offering seafood dishes that make the most of his culinary skills and imagination, trained in various genres, he has developed the restaurant into a popular one. In 2019, he opened a sister restaurant in Marunouchi. At the gateway to Tokyo, it serves exquisite fish dishes and sushi courses with a new twist, winning the hearts of guests from Japan and abroad.
中村 吉成Yoshinari Nakamura
-
-
Sousaku Kushiage Tsuda Toranomon Hills Station Branch
創作串揚げつだ 虎ノ門ヒルズステーション店
- Toranomon, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Wine
-
![]()
津田 猛Takeshi Tsuda
-
Having earnestly lived out his dream of being a chef, Mr. Tsuda shares the deliciousness of Kushiage.
He was born in 1970 in Aichi. He has been cooking since childhood, from shopping for ingredients to making food. His passion for cooking led him to enter Tsuji Culinary Institute. After graduation, he worked at a French kaiseki (tea-ceremony dishes) restaurant. Moved to the Michelin-starred Rokukakutei restaurants in Osaka and Tokyo, which were his starting points. After ten years of experience, he became independent in March 2013, starting his restaurant, Sousaku Kushiage Tsuda Main Branch. Then, he opened the Kinshachi Yokocho Branch in March 2018 and the Toranomon Hills Station Branch in 2024.
津田 猛Takeshi Tsuda
-
-
Yakiniku Itchome
焼肉一丁目
- Shinjuku East Exit/Kabukicho, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
黄 元湧Wonyoung Hwang
-
Adding vibrancy to special moments by thoughtfully considering each dish.
Mr. Hwang enjoys cooking and loves seeing others appreciate his food, so he decided to pursue a culinary career. He studied culinary arts at university and then gained experience at a hotel to hone his skills. Having also obtained a chef's license, he constantly pursues new tastes and techniques. As the owner of Yakiniku Itchome, he is dedicated to providing his guests with dishes they will genuinely enjoy.
黄 元湧Wonyoung Hwang
-
-
Hozukiya
ほおずきや
- Ariake, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Unagi (eel)
-
![]()
笠原 佑太Yuta Kasahara
-
''Food has the power to bring joy to people.'' Admiring the work of chefs, Mr. Kasahara started pursuing a career in the culinary arts.
He was born in 1991 in Ibaraki. His decision to become a chef was made during his student days after watching media that focused on the lives of culinary professionals. Believing in the power of food to make people smile and wanting to bring smiles to faces through his own cooking, he joined his current company. Since then, he has built his career as a chef at various restaurants, including Hozukiya. Cherishing the initial belief that food has the power to bring joy to people, he approaches cooking every day with this in mind.
笠原 佑太Yuta Kasahara
-
-
Kushitei Kyobashi Ginza-itchome
串亭 京橋銀座一丁目
- Kyobashi, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood
-
![]()
赤石 雄Yu Akaishi
-
Since school age, Mr. Akaishi has set out for a career in the culinary world.
After studying Japanese and Kyoto cuisine, he joined Real Taste Corporation from Kappo Cuisine. He has been working with his skills to make the customers' time at the counter more important. After serving as the head chef of another new restaurant, he became general chef of Kushitei. He is committed to seasonal ingredients and continues to discover new ways to use these ingredients by combining 100 percent sunflower oil with his special breadcrumbs.
赤石 雄Yu Akaishi
-
-
IL TEATRINO DA SALONE
IL TEATRINO DA SALONE
- Hiroo, Tokyo
- Italian,Italian/French / Italian / Pasta
-
![]()
岡野 裕太Yuta Okano
-
Traveled to Italy at a young age and became acquainted with cuisines of many regions
Chef Okano was born in Osaka in 1986. Seeing as his childhood home was a sushi shop, he naturally desired to be a chef. At age 18, he started working and training at an Italian restaurant in his hometown, and in 2009, he decided go to Italy. For three years and ten months, he gained experience working in Italian restaurants in Piedmont, Marche, and Campania, mastering both traditional and reconstructed Italian dishes. When he returned to Japan in 2013, he began working as sous chef at QUINTOCANTO, and started his current position in May 2015.
岡野 裕太Yuta Okano
-
-
Japanese Restaurant Hana-Goyomi
日本料理「花暦」
- Namba, Osaka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi
-
![]()
花田 浩之Hiroyuki Hanada
-
Mr. Hanada is enjoying his life as a chef, realizing the dream that he has been drawing since childhood.
He was born in 1971 in Fukuoka. His love of cooking since childhood led him to dream of becoming a chef in Osaka. To fulfill this dream, he began training as a chef at a catering restaurant specializing in Kyoto-style kaiseki and Japanese cuisine. The restaurant owner-chef introduced him to Mr. Kurosaki, the executive chef at the time, and he joined Hana-Goyomi. Currently, he stands at the forefront as the restaurant's Executive Head Chef for Japanese cuisine.
花田 浩之Hiroyuki Hanada
-
-
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
-
![]()
菅 徹Toru Suga
-
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
-
-
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
-
-
Sennaritei Shinkabou
せんなり亭 心華房
- Hikone/Taga/Aisho, Shiga
- Teppanyaki,Yakiniku/Steak
-
![]()
川上 康裕Yasuhiro Kawakami
-
Valuing every encounter with customers and ingredients, Mr. Kawakami delivers the best taste of the moment.
Mr. Kawakami was born in 1988 in Shiga. After graduating from a cooking school, he trained at an Italian restaurant in Gion, Kyoto, and started his career as a chef. After that, he gained experience in French cuisine at a wedding hall in Shiga Prefecture and then moved to Sennaritei Fudo, a restaurant specializing in Omi beef in Shiga Prefecture. He creates new-style course meals using Omi beef, Shiga's specialty, and always works with the ingredients with full attention.
川上 康裕Yasuhiro Kawakami
-
-
Katsuemon
勝衞門
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Udon (noodles),Japanese / Tempura (battered, fried seafood and vegetables) / Kansai-style Udon (noodles) / Soba (noodles)
-
![]()
安田 達志Tatsushi Yasuda
-
A restaurant manager offers an elaborate bowl of noodles that is quick and easy to enjoy.
Mr. Yasuda was born in 1977 in Tottori. He originally worked at an affiliated okonomiyaki (Japanese savory pancake) restaurant. After receiving an offer from the owner of the same restaurant, he transferred to Katsuemon, which opened in 2023. He now serves as the restaurant manager, managing various tasks, including cooking and customer service. With his experience working at udon (thick noodles) and okonomiyaki restaurants, he strives to provide satisfying bowls for the busy lunch crowd to those looking for a drink after hours.
安田 達志Tatsushi Yasuda
-
-
76Vin
76vin
- Nippori, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / French / Wine
-
![]()
江村 謙Ken Emura
The Chef's Recommendations -
His journey towards becoming a yakitori (grilled chicken) artisan began when he helped out at his uncle's restaurant.
Born in Tokyo in 1964, Me. Mr. Emura began a career working at a company but was invited to help out at the izakaya (Japanese style pub) that his uncle runs, which is where he learned to grill chicken. At a time, the izakaya was so popular that they grilled 400 skewers of yakitori per day. However, it was forced to close due to the building's deterioration. At that point, Mr. Emura received an offer from culinary researcher Ms. Yukiko Hirano, who was an acquaintance of his. He opened "76Vin" in 2012, with her producing the food and the restaurant space.
江村 謙Ken Emura
-
-
Recette
Recette
- Shin-Kobe/Kitano, Hyogo
- French,Italian/French / French / Wine
-
![]()
依田 英敏Hidetoshi Yoda
The Chef's Recommendations -
Even the unique career, that he was a chef at an old-established eel restaurant, has become his strength.
He was born in 1960 in Osaka. He has a unique carrier as a French chef, as after graduating from a university, he first worked at an old-established eel restaurant with a 90-year history run by his parents, then entered the field of French cuisine. He had training under a French chef at [Le Pond Chel], and succeeded traditional French techniques where the ingredients are carefully and slowly cooked. After that training, he opened [Restaurant re.ci.pi] in 1992, then [Recette] in 2000.
依田 英敏Hidetoshi Yoda
-
-
foujita
foujita
- Fukushima/Noda, Osaka
- Italian,Italian/French / Soba (noodles) / General / Nabe (hot pot)
-
![]()
門野 倫也Michiya Kadono
The Chef's Recommendations -
Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.
He was born in April 1973 in Hyogo. Experienced in the food and beverage industry as a part-time job in high school. He had been a salaried employee of a large company but quit because he wanted to work with his own skills. Having good seniors, he trained and studied Western cuisine, Japanese cuisine, French cuisine, and handmade soba (buckwheat noodles). Since 2014, he has been the head chef of the affiliated restaurant Fujino. Currently, he is also the head chef of foujita. While utilizing his French experience, he opens up new Japanese and Western cuisine.
門野 倫也Michiya Kadono
-
-
CARNEYA ANTICA OSTERIA
カルネヤ
- Kagurazaka, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
-
![]()
高山 いさ己Isami Takayama
The Chef's Recommendations -
He has been surrounded by meats since he was born!
He was born as the 2nd son of a popular Japanese BBQ restaurant in Asakusa and grew up with Japanese BBQ 6 days a week. When he was 18, he dined at some 50 restaurants and approached [Chez Pavot Blanc] in Nishi Azabu with wonderful food and service, to start his culinary career. He further broadened his experience at [ENOTECA] and went to Italy in 2002. After he came back and worked as a chef at some restaurants in Tokyo, he opened [CARNEYA] in 2007.
高山 いさ己Isami Takayama
-
