581 - 600 of 1701 chefs
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Taishu Sukiyaki Hokuto
大衆すき焼き北斗
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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山下 凌Ryo Yamashita
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The enjoyment learned in the restaurant is an important part of Mr. Yamashita.
He was born in 1990 in Tokyo. While a student, he worked part-time at a Japanese-style pub for three years, where he learned the joy of interacting with guests through food. After graduating from college, he worked in the real estate industry for a while but then realized again that his experience in restaurants was a big part of his life, and he went back into the food and beverage industry. He then worked at a Yakitori (grilled chicken skewers) restaurant for two years and a Kyushu cuisine restaurant for three years before joining Always, Inc. Currently, he is a staff member at Ginza's Taishu Sukiyaki Hokuto.
山下 凌Ryo Yamashita
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Tempura Ryori Sakura
天ぷら料理さくら
- Kushiro, Hokkaido
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl)
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朝日 隆仁Takahito Asahi
The Chef's Recommendations -
Enjoy our tempura using proud ingredients of Hokkaido that is fine for even senior and delicate stomach.
He is from Hokkaido. His dream has come true to be the owner chef of a restaurant specialized in tempura using ingredients from Hokkaido where he was born and raised, as such a restaurant was rare. He harvests ingredients himself in the mountains and ocean by boat, then cooks them into crispy tempura using high-quality oil.
朝日 隆仁Takahito Asahi
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Otaru Ankake Yakisoba Kakuryu
小樽あんかけ焼きそば 鶴龍
- Otaru/Yoichi/Shakotan, Hokkaido
- Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)
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坂口 亨Toru Sakaguchi
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Watching people eating with a smile on their faces is what makes Mr. Sakaguchi so rewarding.
Mr. Sakaguchi was born in Hokkaido. He joined the store group and worked in a different department other than cooking. Because of his love of cooking, he has become involved in food preparation at the affiliated restaurant Wagyu Kurosawa since a few years ago. He was transferred when Otaru Ankake Yakisoba Kakuryu opened in September 2022. He is in charge of the restaurant not only as a cook but also as a manager.
坂口 亨Toru Sakaguchi
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CARNEYA ANTICA OSTERIA
カルネヤ
- Kagurazaka, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
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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
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Kanda no Niku Bar RUMP CAP Akabane Branch
神田の肉バル RUMP CAP 赤羽店
- Akabane, Tokyo
- Steak,Yakiniku/Steak / Japanese Beef Steak / American / General
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Watahan
わた半
- Sannomiya, Hyogo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Steak
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田村 裕文Hirofumi Tamura
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Hoping to create smiles with delicious food from Tamba, Mr. Tamura opened Watahan with his family.
Mr. Tamura was born in 1966 in Osaka and raised in Kobe since the age of 7. At 22, he started his career as a chef at a Teppanyaki (iron griddle cooking) restaurant. He learned about cuisine, customer service, and meat, then opened Watahan in 1993. He has endeavored to create a friendly restaurant with warmth and hospitality for his guests. As the manager, he and his younger sister are currently looking to celebrate the 30th anniversary of the restaurant's opening, and he is running the restaurant to apprise the new generation of the deliciousness of Sanda beef.
田村 裕文Hirofumi Tamura
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RISTORANTE & BAR ITALIANA Mia Angela Daimaru Sapporo Branch
RISTORANTE ＆BAR ITALIANA Mia Angela 大丸札幌店
- Sapporo Station, Hokkaido
- Italian,Italian/French / Italian / Pizza / Pasta
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SINKIES
SINKIES
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Asia,Other Asian / Indonesian/South East Asian / Coffee / Imported Beer
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Tan Min QuanTan Min Quan
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The inspiration comes from the familiar taste. Mr. Tan, the owner-chef, shares the charms of his hometown.
He was born in 1995 in Singapore. It all started when he was impressed by the delicious "laksa" sold at a street stall in Singapore and learned how to make it from the master. While helping out at the food stall, he researched cooking and decided to spread this taste abroad. He came to Japan in May 2023 and opened SINKIES in February 2024. He hopes to share the charm of Singapore through traditional cuisine.
Tan Min QuanTan Min Quan
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GION Yamaneko
GION 山根子
- Gion, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Sake
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泉 佳代子Kayoko Izumi
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Ms. Izumi is the owner who proposes unique pairings based on her deep knowledge of sake.
She was born in Kyoto. Fascinated by the depth of sake, with its various flavors and aromas, she entered the restaurant business. In 2023, she opened GION Yamaneko as an owner. Since she is a sake expert and used to manage a shochu bar, she has extensive knowledge of pairing with food. She is also a certified senior koji (rice molt) specialist and is familiar with fermented foods, koji foods, and beverages, which is why she is planning to make homemade doburoku (unrefined sake) and amazake (sweet rice drink) at the bar.
泉 佳代子Kayoko Izumi
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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
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Unagi no Naruse Fukuoka Fukutsu Branch
鰻の成瀬 福岡福津店
- Munakata, Fukuoka
- Unagi (eel),Japanese / General / Unagi (eel) / Donburi (rice bowl)
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野田 健留Takeru Noda
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Mr. Noda wants to create a restaurant that is friendly to everyone regardless of age or gender.
He was born in 1980 in Fukuoka. After graduating from university, he worked as an elementary and junior high school teacher for 20 years. He found time to spend interacting with children to be the most rewarding thing in his life, but one day, he realized there were not enough places for older people to stay. While thinking about creating a place where they can relax, he came to know "Unagi no Naruse." He fell in love with the delicious eel and the restaurant's atmosphere and thought of running the restaurant himself. He retired from his job as a teacher and started "Unagi no Naruse Fukuoka Fukutsu Branch."
野田 健留Takeru Noda
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Teppanyaki Minami
鉄板焼「みなみ」
- Namba, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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山本 恒徳Tsunenori Yamamoto
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Impressed by the skills of a sushi chef, Mr. Yamamoto was inspired to enter the restaurant industry.
He was born in 1974 in Osaka. When he was a child, he saw a chef cooking over the counter at a sushi restaurant and decided to become a chef. Began his culinary career in Osaka's creative kaiseki restaurant, Muhoumatsu. After that, he moved to Fairmont Singapore MIKUNI in Singapore to further his studies. In February 2015, he joined Teppanyaki Minami, where he currently serves as the head chef.
山本 恒徳Tsunenori Yamamoto
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Chêne Restaurant & Bar
Chêne Restaurant＆Bar
- Roppongi, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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癸生川 茂Shigeru Kebukawa
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Providing more than just a counter dining experience.
Mr. Kebukawa was born in 1992 in Saitama Prefecture. He started his career as a chef at the French restaurant Amusez in Kumagaya, Saitama Prefecture. After working at a French restaurant, A Nu Retrouvez-vous in Hiroo, he continued his career as a chef in various places. After working as a chef at Nakameguro Grill in Nakameguro, he joined Triple R Co., Ltd. in 2020. He is currently the chef at Rn. With the concept that the experience is more than just eating in mind, he entertains many guests at the counter with a lively atmosphere.
癸生川 茂Shigeru Kebukawa
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Choi Oden Shinjuku Main Branch
ちょいおでん新宿本店
- Nishi-Shinjuku, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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佐藤 敬Takashi Sato
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Experienced as a chef at prestigious hotels and overseas. A chef who continues to attract guests.
Mr. Sato was born in 1958 in Tokyo. He has experienced various genres, mainly Japanese food, including Hotel New Otani, where he has worked for 13 years. He has worked not only in Japan but also as a chef in Singapore. He has been with CANVAS Inc. since around 2017 and now works at Choi Oden Shinjuku Main Branch. With his experience entertaining many guests at prestigious hotels and abroad, he continues to charm guests over the counter.
佐藤 敬Takashi Sato
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Genghis Khan Juttetsu Minami-rokujo Branch
ジンギスカン 十鉄 南6条店
- Susukino, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)
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中野 太貴Daiki Nakano
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Mr. Nakano makes customers smile with Genghis Khan. A young chef who conveys the charms of Hokkaido.
He was born in 1995 in Sapporo. Started working part-time for his father, who runs a Genghis Khan restaurant, which led him to pursue a career in food. While serving Genghis Khan, his desire to "bring smiles to the faces of customers who eat our delicious food" grew stronger. After graduating from college, he became the manager of the sister restaurant "Genghis Khan Juttetsu." Since then, he has also served as manager of the Minami-rokujo Branch. He is a young chef who tirelessly works to serve delicious Genghis Khan every day.
中野 太貴Daiki Nakano
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Sushisho Fukuoka Branch
すし笑 福岡店
- Daimyo, Fukuoka
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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山元 慎Makoto Yamamoto
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Mr. Yamamoto serves sushi with heart and soul with over 20 years of experience, driven by a childhood yearning.
He was born in 1985 in Miyazaki. As a child, he often went to sushi restaurants with his family for birthdays and other occasions, which inspired him to become a sushi chef. After four years of training in Miyazaki and 18 years of training in Tokyo, Ginza, and Roppongi, he took up his current position. He has a strong desire to please his customers based on his childhood memories, and he always tries to provide thoughtful cuisine and hospitality while using his more than 20 years of experience as a sushi chef.
山元 慎Makoto Yamamoto
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European Cuisine Tenn
欧風料理 典
- Ohori/Ropponmatsu/Sakurazaka, Fukuoka
- French,Italian/French / General / French / European
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松尾 龍典Tatsunori Matsuo
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After working at famous restaurants in Roppongi, Ginza, and Fukuoka, Mr. Matsuo established his own style.
He was born in 1983 in Tokyo. After working at Treffe Miyamoto in Roppongi and Maxim's de Paris in Ginza, he moved to Fukuoka. He then joined a restaurant in Fukuoka City specializing in European cuisine. After that, he established his current cooking style through his experiences at many famous restaurants. At present, he is the owner and chef of Tenn.
松尾 龍典Tatsunori Matsuo
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Kanda no Niku Bar RUMP CAP Kanda Branch
神田の肉バル RUMP CAP 神田店
- Kanda, Tokyo
- Steak,Yakiniku/Steak / Japanese Beef Steak / American / General
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Restaurant KEI
レストランKEI
- Toyohashi, Aichi
- French,Italian/French / General / French / Wine
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今里 武Takeshi Imazato
The Chef's Recommendations -
Food has been a part of his life since childhood, which led him to a career in the culinary world
He was born in 1974 in Nagasaki Prefecture. His parents had a restaurant of their own during his childhood, which meant he was able to familiarize himself with cooking and see the importance of food from a young age. He wanted a job of his own that let him make food for people and truly capture their hearts with his creations, so he jumped right in to get his career started in the world of professional cooking. He got his foot in the door by getting a job at Huis Ten Bosch resort and then from there he went on to develop his skills further at L'Hotel de Hiei and a newly opened French restaurant in Umeda, Osaka. He came on as head chef at "Restaurant KEI" when the hotel opened in 2008 and then in 2014 he moved up to work as Hotel Arc Riche Toyohashi’s executive chef.
今里 武Takeshi Imazato
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Teppanyaki VUE MER
鉄板焼 ビュメール
- Hakodate, Hokkaido
- Teppanyaki,Yakiniku/Steak / French / Steak / Western Teppanyaki (iron griddle grilling)
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五十嵐 彬Akira Igarashi
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Acquainted with cooking since childhood, Chef Igarashi naturally set his sights on the culinary path.
Born in 1989 in Aomori Prefecture. After learning to cook by helping his mother, Chef Igarashi decided to become a chef around the time he was in middle school. He studied cooking at Chori Seika Vocational School Attached to Hakodate Junior College. After graduation, he worked at Hakodate Central Hospital and then began employment at Hakodate Kokusai Hotel in March 2009. He currently serves as Sous-Chef at VUE MER at the hotel, where he endeavors each day to serve delicious meals to his customers.
五十嵐 彬Akira Igarashi
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