681 - 700 of 1701 chefs
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Sansuien Higashiguchi Second branch
三水苑 東口店 にごう
- Sendai Station East Exit, Miyagi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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国本 仁基 Jinki Kunimoto
The Chef's Recommendations -
With the taste of his mother and grand mother, he went independent. Specializing in yakiniku (Japanese BBQ).
He was born in 1969 in Sendai, Miyagi Prefecture. His family runs a yakiniku (Japanese BBQ) restaurant founded by his grand mother. Helping the family restaurant since he was young, he became the kitchen manager there. However, he went independent and opened [Yakiniku Sansuien] as he wanted to have his own restaurant. His restaurant became popular as he served high-quality meat with splendid cutting techniques at a reasonable price. In June 2014, he opened the second restaurant [Yakiniku Sansuien Second branch].
国本 仁基 Jinki Kunimoto
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Marconsorts +plus
マルコンソールプリュ
- Nagoya Station, Aichi
- French,Italian/French / French / Wine
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山本 雅司Masashi Yamamaoto
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Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.
He was born in 1987 in Fukui. He spent his childhood in Obama City, facing Wakasa Bay, where he felt close to fresh seafood. While standing in the kitchen at home for his working parents, he discovered the joy of cooking and went on to fisheries high school. After attending a vocational school to further study culinary skills, he trained at "Kitajimatei" and "Restaurant Sakaki" in Tokyo. Afterward, he relocated to Nagoya and continued to refine his skills at the bistro Innover. He now works at "Marconsorts +plus," valuing the charm of the ingredients.
山本 雅司Masashi Yamamaoto
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Nyorosuke Ginza
にょろ助 銀座
- Hibiya/Yurakucho, Tokyo
- Unagi (eel),Japanese
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Bifteck Kawamura Premium Kitashinchi restaurant
ビフテキのカワムラPremium北新地店
- Kita-Shinchi, Osaka
- Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling)
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荒井 拓也 Takuya Arai
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With his childhood passion for cooking in his heart, Mr. Arai constantly polishes his culinary skills.
He was born in 1973 in Hyogo Prefecture. As he likes cooking ever since he was a child, he decided to be a chef. In 1992, he started his career at [Bifteck Kawamura Kobe main restaurant] as a part-time worker during high school. Currently, He keeps working on the culinary frontlines as head chef at [Bifteck Kawamura Premium Kitashinchi restaurant].
荒井 拓也 Takuya Arai
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Beef-Professional private Shinjuku Main Branch
完全個室 牛の達人 private 新宿本店
- Shinjuku East Exit/Kabukicho, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine
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堀江 直人Naoto Horie
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Offering the finest quality Japanese beef at a reasonable price.
Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.
堀江 直人Naoto Horie
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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
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平山 晋Shin Hirayama
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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
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Maruya Honten Ginza Glasse
まるや本店 銀座グラッセ
- Ginza, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood
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山田 孝志Takashi Yamada
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Following his experience at a hotel, Mr. Yamada launched the Tokyo Midtown Branch and is now looking to expand further.
He was born in April 1977 in Aichi. He learned the spirit of hospitality through 10 years of working at a hotel in Aichi. At Maruya, he mastered grilling eel under the executive chef while serving as management staff. In 2019, he launched the Tokyo Midtown branch, the first out-of-prefecture store, where he is the manager and chef. In 2024, the second restaurant in Tokyo opened in Ginza. He is aiming for a further leap forward.
山田 孝志Takashi Yamada
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Yakiniku Shinuchi Kagurazaka
焼肉 しんうち 神楽坂
- Iidabashi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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Yakiniku Nabedonya Shikata
焼肉鍋問屋 志方
- Nakameguro, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Motsu Nabe (offal hot pot) / Sukiyaki (hot pot stew)
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前西 貴哉Takaya Maenishi
The Chef's Recommendations -
Providing pleasure with outstanding meat delicacies chosen by meat professionals.
Mr. Maenishi was born in 1976 in Hyogo. He is the president of Teishin Shikata Meat Co., Ltd., a wholesaler that handles everything from production to distribution with the philosophy of "bringing high-quality beef to the table in its best condition." The company pursues ideal beef production by working together with contract farms, including cattle fattening environments, to provide high-quality beef to consumers in fresh condition. Yakiniku Nabedonya Shikata has opened in Tokyo in 2005. It continues to attract many people with the taste of its carefully selected meat, allowing them to enjoy quality meat anytime.
前西 貴哉Takaya Maenishi
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Akasaka Kintan
赤坂金舌
- Akasaka, Tokyo
- Japanese,Japanese / General / Sushi / Wine
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宮川 竜一Ryuichi Miyagawa
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Mr. Miyagawa is proud to say that his choice of career as a chef was a good decision.
He was born in 1985 in Tokyo. Since childhood, he has loved to make something, and cooking has been his hobby as far as he can remember. He began to think that someday he would like to open a restaurant in his hometown, and he went into the world of cooking. After graduating from Hattori Nutrition College, he joined Tsukiji Uemura, a Japanese restaurant where he had worked since he was a student. Trained at various restaurants, he became the head chef at iroyo. After that, he entered Akasaka Kintan by chance.
宮川 竜一Ryuichi Miyagawa
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Bistro Sans Le Sou
Bistrot Sans Le Sou
- Ogikubo, Tokyo
- French,Italian/French / French
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金子 淑光Yoshimitsu Kaneko
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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
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Originator of Teppanyaki Steak Misono, Kobe Main branch
元祖鉄板焼ステーキみその神戸本店
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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元谷 和之Kazuyuki Motoya
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Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.
Born in Hiroshima prefecture in 1960. Studied abroad in France after graduating from the Tsuji Culinary Insitute of Abe Osaka. Took lessons in authentic cooking. Upon returning to Japan, began work at a Suntory affiliated Western-style restaurant for around seven years, gaining experience as a deputy chef. After retiring, made a fateful visit to the "Misono Restaurant Osaka." Currently testing skills at the "Misono Restaurant Kobe" after becoming fascinated by Teppanyaki. With 33 years of experience, now focusses upon cultivating the next generation and plays a role in leading the junior chefs.
元谷 和之Kazuyuki Motoya
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Ristorante Kurodino
リストランテ クロディーノ
- Ginza, Tokyo
- Italian,Italian/French / Italian / Pasta
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丸山 孝一Koichi Maruyama
The Chef's Recommendations -
The dream of a boy who liked cooking has come true after working in the kitchen of a renowned restaurant.
He was born in 1975 in Saitama. As he liked cooking since he was an elementary school student, when he became a high school student he started working part time at a cake shop, while belonging to a Judo club. He decided to be an Italian chef by recommendation of the cake shop owner, and entered a cooking school. In 1995, he entered the company [ENOTECA PINCHIORRI TOKYO]. After working their main branch in Florence as a patissier, he worked at Tokyo branch as the sous-chef for 5 years from 2005. His stylish dishes bring out the original tastes of the ingredients.
丸山 孝一Koichi Maruyama
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WineBar Pluribus
WineBar Pluribus
- Ginza, Tokyo
- Wine Bar,Bars (pubs) / Italian / Pasta / Wine
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恩田 雄紀Yuuki Onda
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Mr. Onda presents the delicious synergy of food and wine based on Italian cuisine.
He was born in 1987 in Chiba. Chef at WineBar Pluribus. Influenced by his uncle, a chef, he became familiar with cooking from an early age and aspired to become a professional. After graduating from culinary school, he started his career at the famous Italian restaurant CANOVIANO in Tokyo. Continued his experience at Angelo Court Tokyo, where he worked as a sous chef. After working as a chef at a Mediterranean restaurant in Funabashi, he assumed his current position when the restaurant was established in July 2023. He attracts guests from Japan and abroad with his diverse cuisine that goes well with wine.
恩田 雄紀Yuuki Onda
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Nihon Yakiniku Hasegawa Omotesando branch
日本焼肉はせ川 表参道店
- Omotesando/Aoyama, Tokyo
- Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Wine
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齊藤 綱二Koji Saito
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Mr. Saito, a dedicated Japanese cuisine artisan, explores the possibilities of Yakiniku.
He is from Chiba. After graduating from a vocational school, he began his culinary training at a cookshop in Tokyo. Later, he had the opportunity to meet Mr. Masuda, the company's executive chef, and spent 12 years honing his skills in Japanese cuisine, Tea Kaiseki (tea-ceremony dishes), and Shojin Ryori (Buddhist cuisine), serving as his right-hand person. In June 2022, he assumed the head chef position at the Nihon Yakiniku Hasegawa Omotesando branch.
齊藤 綱二Koji Saito
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Matsusaka Ushi Tajima
松阪牛田じま
- Toyocho/Minami-Sunamachi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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水原 裕文Hirofumi Mizuhara
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Mr. Mizuhara wants to expand the scope of his work and create a future with his own hands.
He was born in 1982 in Chiba. His love of cooking and desire to become an expert led him to become a chef. First, he started working part-time at an izakaya (Japanese-style pub) through an acquaintance. Later, he joined his current company to study cooking in earnest. Now, he spends his days in the "Matsusaka Ushi Tajima" kitchen.
水原 裕文Hirofumi Mizuhara
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Kappa Ramen Honpo America Mura Branch
河童ラーメン本舗 米国村店
- Amerikamura, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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上田 忠義Tadayoshi Ueda
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Fan and Repeater Chef of Kappa Ramen (noodle)
Born in 1977 in Hyogo. He loved Kappa ramen for a long time and was a repeater. Via his friend, he started his ramen career at Sennichimae shop. He strives for his dream of starting his own shop every day.
上田 忠義Tadayoshi Ueda
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Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch
菓匠 花桔梗 名古屋能楽堂 蓬左 hosa 店
- Marunouchi, Aichi
- Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Coffee / Japanese Tea
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伊藤 誠敏Masatoshi Ito
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Born into a family of Japanese confectioners for generations, following the path of Wagashi.
Mr. Ito was born in 1978 in Aichi. As his family owned a traditional Japanese confectionery shop, he grew up watching his grandfather and father, both confectioners and naturally aspired to follow in their footsteps. Trained at "Chou" in Nagoya and opened his own confectionery shop, Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch. Located on the first floor of the Nagoya Noh Theater, where Noh and Kyogen plays are performed, the shop gained popularity as a place to enjoy traditional wagashi after experiencing Japanese culture.
伊藤 誠敏Masatoshi Ito
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MASU
MASU
- Roppongi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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田原 信孝Nobutaka Tahara
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Having identified many meats, Mr. Tahara can convey the charm of the ingredients.
He was born in 1995 in Kagoshima. Initially involved in the yakiniku industry as a wholesaler, he entered the culinary world around 2019. Currently, he is the manager of MASU. Once a wholesaler, he has connected many restaurants and chefs with high-quality meats. With his unique perspective as a chef who has examined many portions of meat, he now connects guests with the finest ingredients.
田原 信孝Nobutaka Tahara
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French Restaurant Mikuni Sapporo
フレンチレストラン ミクニサッポロ
- Sapporo Station, Hokkaido
- French,Italian/French / French / Wine
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小川 主水Mondo Ogawa
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Found his own direction after meeting with various famous chefs
Born in 1972 in Hiroshima. After graduating from high school, went to the Tsuji Culinary Institute. During training in the school's French branch, he and Chef Kinoshita of [Eau Gyaman de Tokio] were in the school at the same time. After graduating, he joined the [Shima Kanko Hotel] in Mie Prefecture. Here, he was colleagues with Chef Kishida of [Kantesansu]. After this, he was in the opening staff of the [Taiyuvan Robuchon], and then joined [Mikuni]. He has worked as a chef of [Mikuni Sapporo] for 12 years, since its opening.
小川 主水Mondo Ogawa
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