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561 - 580 of 1773 chefs

Yakitori Miyagawa Akasaka branch

やきとり宮川 赤坂店

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

橋本 淳Jun Hashimoto

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

Fugetsu COCONO SUSUKINO Branch (specializing in Takoyaki)

風月 ココノススキノ店(たこ焼専門)

  • Susukino, Hokkaido
  • Takoyaki,Japanese / Okonomiyaki (savory pancakes) / Takoyaki (octopus balls) / Yakisoba (fried noodle)

河瀬 麻耶Maaya Kawase

Not only serving and cooking but also thriving as an area manager.

Ms. Kawase was born in 1998 in Hokkaido. She joined the company in January 2019 and currently serves as the manager of Fugetsu's COCONO SUSUKINO and Moyuku branches and the area manager. After joining the company as a part-time employee, she was recognized for her work and became a full-time employee. "I felt comfortable and enjoyed my work every day, so I decided to be a full-time employee," she says. Now, she spends her days not only serving customers and cooking but also working as an area manager.

河瀬 麻耶Maaya Kawase

Takanawa Shinzan

高輪 しん山

  • Shinagawa, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

平山 晋Shin Hirayama

Mr. Hirayama is a culinary professional who conveys happiness through food.

He was born in 1991 in Saga. Since childhood, he has excelled at detailed work and has found happiness in seeing the joy on people's faces. He found himself naturally becoming a chef. He gained extensive experience as a chef in Kyoto and Tokyo, where he also worked as an executive chef. With this experience, he now opens Takanawa Shinzan. Presenting dishes with attention to detail, he attracts guests to visit in both quality and taste.

平山 晋Shin Hirayama

Sushi Shihogama

鮨 しほがま

  • Korinbo/Katamachi, Ishikawa
  • Sushi,Japanese / Sushi / Kaiseki (tea-ceremony dishes) / General

幸田 勝美Katsumi Koda

A chef who carries on the tradition of the long-established Shihogama while pursuing further evolution.

Mr. Koda was born in 1965 in Kanazawa City, Ishikawa prefecture. As the second-generation owner, he continues to uphold the name of Shihogama, a restaurant once renowned as a long-established kappo restaurant in Kanazawa, which his parents ran. He trained from scratch at Shihogama in Korinbo and then served as the owner of the relocated restaurant in Toriki. After that, he gained experience at various restaurants and revived Shihogama in 2018. Maintaining the flavors and skills inherited from his parents, Mr. Koda continues to captivate many regular customers with his diverse dishes that showcase the appealing ingredients of Kanazawa.

幸田 勝美Katsumi Koda

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

IOTO - Kyoto Vegetable and Charcoal Grill -

京野菜と炭火料理 庵都

  • Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Wine

中村 健治Kenji Nakamura

Showing an ability that goes above and beyond, Mr. Nakamura made steady progress, step by step.

Mr. Nakamura was born in 1972 in Kagoshima. Because his relatives managed their own restaurant, he had many chances to naturally experience delicious food. Wanting to cook his own cuisine instead of just looking at food, he began walking the path of cooking. After acquiring his cooking license, he began working at a Japanese restaurant in a hotel at Fukuoka. After that, he started working for the Hatoya Kanko Group, serving successively in roles such as head chef, executive chef, director, and executive chef. By chance, he joined Fufu Kyoto as head chef in October 2022. 

中村 健治Kenji Nakamura

Mahoroba Irori Okinawa Branch

まほろば囲炉裏 沖縄店

  • Shin Toshin, Okinawa
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / General / Robatayaki (coal grilling) / Yakiniku (grilled meat)

松倉 味導Midou Matsukura

A passion for cooking led Mr. Matsukura from a different field to the culinary world.

He was born in 1979 in Ibaraki. Initially working in a different industry, his love of cooking turned into a career change to the food and beverage industry. He began his career as a chef at a Japanese restaurant in Osaka.  After that, he moved to the Mahoroba Irori Shinsaibashi Branch. There, he continued to hone his skills under the head chef, Mr. Oshima and mastered the techniques of Japanese cuisine overall. Following the opening of the Mahoroba Irori Okinawa Branch, he moved to the new branch. Currently, he is the head chef of the restaurant.

松倉 味導Midou Matsukura

Kagurazaka Jiyaki Unasen

神楽坂 地焼うな泉

  • Kagurazaka, Tokyo
  • Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

兼松Kanematsu

Mr. Kanematsu is a chef dedicated only to the culinary arts, presenting the essence of Nagoya's pride, Jiyaki Eel, in his sincere work.

He was born in 1977 in Aichi, the owner of Kagurazaka Jiyaki Unasen. Starting his career at a tempura restaurant in a high-class hotel in Nagoya, he honed his skills in various genres, including Japanese and Italian. Later, he studied at a restaurant specializing in eel, a part of Nagoya's culinary culture, and moved to Tokyo, hoping to offer Jiyaki eel with the same taste and price as his hometown. In June 2024, he established his current restaurant in Kagurazaka, bringing the same deliciousness and enjoyment as in his hometown with his dynamic Nagoya-style Jiyaki technique.

兼松Kanematsu

Kyoto Gion Kawamuraryorihei

京都祇園 川村料理平

  • Gion, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Kaiseki (traditional multi-course meal)

川村 良平Ryohei Kawamura

He started his cooking career at the age of 15

He entered the world of cooking at the age of 15, starting his training at a well-established Japanese cuisine restaurant in the Osaka Minami area. After that he worked as a chef for 17 years before he became independent. In 2012, he opened [Kawamuraryorihei] in Gokomachi of Kyoto and their Japanese cuisine, prepared with selected seasonal ingredients, became popular. In the fifth year after opening, in 2016, his second restaurant [Kyoto Gion Kawamuraryorihei] was opened. At the moment, he spends his days polishing his skills while appreciating his customers and the people around him who have supported him from the beginning until now.

川村 良平Ryohei Kawamura

Yakiniku House Daishogun Kanazawa Branch

焼肉ハウス大将軍 金沢店

  • Korinbo/Katamachi, Ishikawa
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Sake

金本 雄一Yuichi Kanemoto

With the knowledge of meat acquired at a renowned restaurant, Mr. Kanemoto challenges the possibilities of meat and rice in the Noto region.

He was born in 1987 in Osaka. Began his apprenticeship at the popular yakiniku restaurant Manryo in Osaka at the age of 18. Over 15 years, he established his knowledge and expertise in meat. After leaving Manryo, he spent two years at Gyugujo in Tokyo. Currently, he is serving as the head chef at Yakiniku House Daishogun Kanazawa Branch.

金本 雄一Yuichi Kanemoto

Sushi Hakata Matsumoto Yaesu Branch

鮨 博多まつもと 八重洲店

  • Nihonbashi, Tokyo
  • Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)

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

Hakata Motsunabe Yamanaka Ohashi Main Branch

博多もつ鍋 やま中 大橋本店

  • Minami-ku, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine

山中 幸一Koichi Yamanaka

An advisor who has maintained a particular taste since the days just after the founding of the company.

Mr. Yamanaka was born in 1952 in Kanagawa Prefecture. He began his career by working at a dining establishment in Okayama. At around the same time, his older brother, who was staying and working in Fukuoka, influenced by a friend native to that area, established the restaurant Hakata Motsunabe Yamanaka in 1984. The restaurant quickly became very popular, and his brother asked Mr. Yamanaka to help, leading to his joining the company in 1987. He then continued to show off his skills as a chef in the restaurant. Currently, he is working as an advisor for HHakata Motsunabe Yamanaka Ohashi Main Branch, taking an active role in the workplace. 

山中 幸一Koichi Yamanaka

Jingisukan Juttetsu

ジンギスカン 十鉄

  • Susukino, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / General / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)

中野 太貴Daiki Nakano

Mr. Nakano wanted to see the smiles of people enjoying Jingisukan, so he became a chef.

He was born in 1995 in Hokkaido. He started working part-time at his father's Jingisukan restaurant while studying at a medical university. While working at the restaurant, he learned cooking skills on-site under the guidance and supervision of the store manager at that time. As he saw the guests enjoying their meals and smiling while eating Genghis Khan, he gradually developed a strong attraction to the restaurant industry. After graduating, he decided to pursue a career as a chef. He is currently dedicated to his role as the manager of Juttetsu with the belief that he wants more people to experience the unique Jingisukan of Hokkaido. 

中野 太貴Daiki Nakano

Shinjuku Kakekomi Gyoza

新宿 駆け込み餃子

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Japanese,Japanese / Basashi (horse meat sashimi) / Sousaku Sushi (creative sushi) / Gyoza (dumplings)

竹内 仁栄Kimiharu Takeuchi

The Chef's Recommendations

Mr. Takeuchi wanted to take over his father's restaurant and entered the world of chefs.

He was born on July 3, 1980, in Saitama. His father operated a Chinese restaurant, and his mother helped in the store. Mr. Takeuchi, along with his mother, spent his childhood in the kitchen, so it came as natural for him to enroll in a culinary school. He trained at restaurants in Ginza, Roppongi, and Ebisu for 15 years, thinking he would someday take over his father's restaurant. He has absorbed a wide range of knowledge, from Shanghai cuisine, Cantonese cuisine, and medicinal herbs to management and accounting up to the present.

竹内 仁栄Kimiharu Takeuchi

Ushikoi Shibuya Branch

赤身焼肉のカリスマ「牛恋 渋谷店」

  • Shibuya South Exit, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sousaku Sushi (creative sushi)

小泉 孟Hajime Koizumi

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.

小泉 孟Hajime Koizumi

Tetsuju

鉄じゅう

  • Namba, Osaka
  • Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

多々納 大展Hironobu Tatano

Mr. Tatano is a chef born in a town of food and humanity who also runs a farm. 

He is a native of Osaka. After graduating high school, he trained at the famous Osaka restaurant Kushinobo. Four years later, he left the restaurant business. But at 25, he opened a 5-square-meter restaurant in Soemon-cho, Minami, Osaka. That was the beginning of it all. He acquired qualifications as a sommelier, sake connoisseur, and cheese sommelier and also started his own farming in Kushimoto, Wakayama. He is a chef born and raised in Osaka, a city of kuidaore (to eat until drop) filled with human kindness.

多々納 大展Hironobu Tatano

Yakiniku Okuu Shinbashi branch

焼肉おくう新橋店

  • Shimbashi/Shiodome, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Shochu

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

Aged Wagyu Yakiniku Aging Beef Shibuya Branch

熟成和牛焼肉エイジング・ビーフ 渋谷店

  • Shibuya South Exit, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Others

尾関 岳Gaku Ozeki 

Delivering the taste and pleasure that only "aged Wagyu beef" can provide.

Mr. Ozeki was born in 1992 in Gifu. Entered the world of food and drink after graduating from university. After graduating from L'ecole Vantan College with a major in delicatessen, he worked mainly in Italian cuisine. Worked as a manager at Al Bacio in Nishi-Shinjuku before moving to his current company, Shinwa, Inc. He experienced an assistant manager at each "Aging Beef restaurant" and then became the manager of the Shibuya branch. "Aged Wagyu" is a beef that has been slowly aged for a long time to bring out the best in the meat. He delivers to people the taste and pleasure that only dry aging can bring.

尾関 岳Gaku Ozeki 

Sushi & Japanese Cuisine Shinjuku Yonegami

寿司と日本料理 新宿 よねがみ

  • Shinjuku West Exit/Tochomae, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

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