661 - 680 of 1804 chefs
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Kyoto Stand Kiyokiyo Kiyamachi Main Branch
京都スタンドきよきよ木屋町本店
- Kiyamachi/Pontocho, Kyoto
- Japanese,Japanese / Local Japanese Cuisine / Sawa (cocktail of spirits and soda) / Sake
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山本 由矢Yuya Yamamoto
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His efforts and fate have led Mr. Yamamoto to build a career as a chef.
Mr. Yamamoto was born in 1989 in Kyoto. An acquaintance invited him to enter the world of chefs. He worked in hotel operations for about two and a half years, learning the basics of customer service and hospitality. After that, he became increasingly attracted to cooking, and his desire to make delicious food with his hands grew stronger. Amid such a situation, he had an opportunity to join Kyoto Stand Kiyokiyo Kiyamachi Main Branch. Currently, he is developing his cooking knowledge further while improving his handling of ingredients and cooking techniques.
山本 由矢Yuya Yamamoto
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Trattoria Pizzeria LOGIC Ikebukuro Branch
Trattoria Pizzeria LOGIC 池袋店
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch
北海道酒場 北の家族 なんば千日前店
- Namba, Osaka
- Izakaya (Japanese tavern),Taverns
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Japanese Noodle Issunbousi
Japanese Noodle 一寸法師
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)
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吉村 誠Makoto Yoshimura
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Mr. Yoshimura brings people together with hearty ramen.
He has always had a deep love for ramen and has continued his exploration of ingredients and techniques. With many years of experience, he cares about making each bowl of ramen with care. Paying attention not only to taste but also to presentation, he emphasizes beauty and delicacy. Now, he is at Japanese Noodle Issunbousi, which has the theme of "En-musubi," meaning to connect and nurture a good relationship.
吉村 誠Makoto Yoshimura
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Karen Kagoshima Branch
華蓮鹿児島店
- Tenmonkan/Bayside, Kagoshima
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General
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山下 竜吾Ryugo Yamashita
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Mr. Ryugo Tamashita brings delicious ingredients from Kagoshima to his guests' table.
He was born in 1976 in Kagoshima Prefecture. He's always been interested in cooking ever since he was little, and as years went by, his love for food increased. After graduating from high school, he was hired by A-Coop Kagoshima Inc. Then, he decided to become a chef and joined [Shoku no Oasis Zino], which is directly managed by the JA Kagoshima Prefectural Economic Foundation of Agricultural Cooperatives, to polish his skills. In 2017, he moved to [Karen Kagoshima Branch] managed by the same foundation. He is working in the kitchen every day with the sole purpose of bringing to his customers' table all the delicious ingredients from Kagoshima making the most of their flavor.
山下 竜吾Ryugo Yamashita
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Kagurazaka En
神楽坂 えん
- Kagurazaka, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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藤澤 健二Kenji Fujisawa
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Having loved fish since childhood, Mr. Fujisawa became a sushi chef out of his love for the fish.
He was born in 1970 in Hyogo. He has been interested in fish since childhood and enjoys watching them in illustrated books and aquariums. This interest led him to decide to pursue a career as a sushi chef. Working at sushi restaurants in Tokyo for more than 20 years, he honed his solid skills and unique palate. In 2024, he met the owner of Kagurazaka En and joined the restaurant.
藤澤 健二Kenji Fujisawa
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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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Sichuan Dentou Hinabe Shokukan Kanayama Branch
四川伝統火鍋 蜀漢 金山店
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Szechuan,Chinese / Nabe (hot pot) / Szechuan / Shokoshu (Chinese Shaoxing wine)
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陳 明賢Mingxian Chen
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Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.
Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.
陳 明賢Mingxian Chen
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RAIKA Shinjuku-gyoen
礼華 新宿御苑
- Shinjuku-Gyoen, Tokyo
- Chinese,Chinese / General / General / General
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新山 重治Shigeji Niiyama
The Chef's Recommendations -
Mr. Shigeji Niiyama is evolving Chinese cuisine by pursuing innovation and creativity based on Shanghai cuisine.
Mr. Shigeji Niiyama was born in 1957 in Aomori prefecture. At the age of 16, he started his career as a chef and worked at Tojo Kaikan and Capitol Tokyu Hotel. He became the master chef at Chinese Restaurant Turandot Yusenkyo in 1997, and the master chef at the main branch of Sharks Fin Chinese Restaurant Tsukushiro in Ebisu in 1998. In 2004, he went independent and opened RAIKA in Shinjuku-gyoen. He also opened RAIKA Seirankyo in 2009, RAIKA Shi kun shi so in 2018, and SHINKA in Nogizaka in 2021.
新山 重治Shigeji Niiyama
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Tempura Suehiro
天麸羅 すえ廣
- Namikidori/Fukuromachi/Nakamachi, Hiroshima
- Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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黒口 淳史Atsushi Kuroguchi
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Tradition is a series of innovations. Mr. Kuroguchi colors the new Tempura scene with the honed skills.
He was born in 1983 in Hiroshima. His interest in cooking began at an early age. While working part-time at a restaurant, he was fascinated by the smiles on people's faces that delicious food brings and decided to pursue a career in the culinary field. After graduating from a cooking school, he got a job at a major hotel in Osaka. He learned and honed his cooking skills from all over the world at restaurants and wedding dishes. After returning to his hometown of Hiroshima, he served as the head chef at the restaurant for many years, mastered traditional skills and tastes, and went to the world of Tempura. He has a free spirit and fries the food at its best by determining the flavor and moisture of each ingredient, which he has thoroughly examined.
黒口 淳史Atsushi Kuroguchi
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SUIPARA #Doutonbori Waffle
SUIPARA#道頓堀ワッフル
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sweets,Cafe/Sweets / Cake / Parfait / Others
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池田 みのりMinori Ikeda
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Offers "memorable sweets" that are fun to look at and delicious to eat.
Ms. Ikeda is from Osaka. She has experience in restaurants in the Osaka area, mainly cafes. Currently, active as a staff member of SUIPARA #Doutonbori Waffle. She offers "memorable sweets" in Dotonbori that look fun to look at, taste good to eat, and come in various attractive variations.
池田 みのりMinori Ikeda
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Nikutei Yuhi
肉亭 結
- Shijokawaramachi/Teramachi, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Kaiseki (tea-ceremony dishes)
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桜井 敬士Keiji Sakurai
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Mr. Sakurai connects ingredients selected from all over Japan and expresses them in his cuisine.
He was born on March 10, 1973 in Shiga. The reason he chose to become a chef was because of his strong will to test how much he could do in one path. He studied mainly Kyoto cuisine at Hotel Okura Kyoto's Irifune. He is currently the head chef of Nikutei Yuhi. By continuing to grow in the culinary world and challenging his limits, he continues to hone his true skills and passions.
桜井 敬士Keiji Sakurai
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Meguro Soregashi
目黒それがし
- Meguro, Tokyo
- Izakaya (Japanese tavern),Taverns / General
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小松 雅至Masayuki Komatsu
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Mr. Komatsu is an experienced veteran chef who started his culinary career from a part-time job.
He was born on December 8, 1986, in Kanagawa, age 44. He became interested in cooking through a part-time job he had at a restaurant when he was 15 years old. After graduating from night cooking school, he began training at a kappo restaurant in Tokyo. Then, he worked at a kappo restaurant in Akasaka and also studied at a kappo restaurant in Kyoto for about two years. After participating in the launch of the Yumeya group, he joined JO Corporation of the Soregashi group in 2017, where he currently serves as the executive chef of each Soregashi restaurant.
小松 雅至Masayuki Komatsu
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Milky Wave
ミルキーウェイブ
- Kawagoe, Saitama
- General,Western / General / Omurice (omelet rice) / Cake
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小澤 勇Isamu Ozawa
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His starting point was the flavor of the chicken rice he ate as a child
Chef Ozawa's starting point was the flavor of the chicken rice he ate as a child. He trained for 8 years at a French restaurant in Ginza and at a steakhouse in Roppongi. In 1978 he opened Milky Wave in his hometown Kawagoe. This year is the restaurant's 37th year in business.
小澤 勇Isamu Ozawa
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Hakata Hatanaka
博多 畑中
- Hakata Station, Fukuoka
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / General
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畑中 裕次Yuji Hatanaka
The Chef's Recommendations -
Growing up watching his chef father, Mr. Hatanaka opened a Japanese Kaiseki restaurant.
He was born in 1978 in Fukuoka. His grandfather owned a fish store, and his father was a chef, so it was natural for him to become a chef. His first job was at a Japanese restaurant in the "Yamanoue Hotel." After 3 years of training, he gained experience mainly in Japanese restaurants in hotels, including "Senbazuru," a Japanese kaiseki restaurant at "Hotel New Otani." After that, he decided to open his restaurant, Hakata Hatanaka, in 1996, aiming to create a restaurant serving delicious Japanese cuisine. Using carefully selected seasonal ingredients, he has continued to work earnestly on his cuisine.
畑中 裕次Yuji Hatanaka
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Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch
熟成和牛焼肉エイジング・ビーフワテラス神田秋葉原店
- Ochanomizu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)
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Steak House CAPITAL
ステーキハウス キャピタル
- Yomitan/Chatan, Okinawa
- General,Western / General / Steak
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照屋 英大Eita Teruya
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The experience of working part-time made him to become a chef in teppanyaki (grilled on iron griddle) cuisine.
He was born in 1989 in Okinawa prefecture. Through his part-time wroking experience as a service staff at [Steak House Capital] in his high school days, he got fascinated with the restaurant field. After graduating from high school, he had a training as a chef to improve his skills, and became a chef in teppanyaki (grilled on iron griddle) cuisine. He is still actively working as a chef at [Steak House Capital], and considers it important to have communication with the guests and grill the ingredients upon their request.
照屋 英大Eita Teruya
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Spainzaka Toriko
スペイン坂 鳥幸
- Roppongi, Tokyo
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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伊藤 亮Ryo Ito
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Having experienced various genres, Mr. Ito now feels the depth of counter customer service.
He was born in 1980 in Mie. When he was young, his family praised him for the dishes he occasionally made, so he became interested in cooking. After graduating from a culinary college in Tokyo, he experienced various genres of cuisine, such as Japanese, Western, Korean, and Kyoto cuisine, to hone his skills. At Spainzaka Toriko, he stands at the counter for the first time and cooks while serving customers, which he finds both challenging and rewarding.
伊藤 亮Ryo Ito
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Unagi Komagata Maekawa Marunouchi Branch
鰻 駒形 前川 丸の内店
- Marunouchi, Tokyo
- Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)
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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
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Italian Restaurant Tavola D'oro
イタリア料理 ターヴォラ ドォーロ
- Namba, Osaka
- Italian,Italian/French / Pasta / European / Beer
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栗岡 卓佐Takusuke Kurioka
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Mr. Kurioka was fascinated by authentic Italian cuisine.
During his student days, he spent time abroad and was fascinated with authentic Italian cuisine, especially the dishes served in ristorantes. After returning to Japan, he studied culinary arts at the Tsuji Culinary Institute. Upon graduation, he honed his skills at Italian restaurants in Osaka, Nagoya, and Tokyo.
栗岡 卓佐Takusuke Kurioka
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