701 - 720 of 1773 chefs
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Jingisukan Eijin Bettei
ジンギスカンえいじん 別邸
- Niseko/Kutchan/Rusutsu, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton) / Nabe (hot pot)
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長谷川 祐太Yuta Hasegawa
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Mr. Hasegawa's high-quality Genghis Khan (grilled mutton), made with only the best ingredients, makes food lovers cry out with delight.
Mr. Hasegawa was born in 1986 in Hokkaido. He was born and raised in Iwanai, a town with abundant nature located on the west side of the Shakotan Peninsula and which faces the Japan Sea and the Niseko Volcanic Group. Taking advantage of the know-how gained from his extensive experience managing restaurants, he opened Genghis Khan Eijin Betteiin in Niseko Hirafu, Kutchan, in December 2022. The lamb is not brought over frozen from its place of origin, Australia. Instead, it is chilled, and great care is taken with the quality when purchasing. In addition to the lamb, the fresh seafood unique to Hokkaido makes food lovers visiting from Japan and overseas cry out with delight.
長谷川 祐太Yuta Hasegawa
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Kaisendokoro Sushi KAITO Mojiko Main Branch
海鮮処・寿司 海人 門司港本店
- Moji, Fukuoka
- Sushi,Japanese / General / Fugu (blowfish) / Sushi
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田中 俊彦Toshihiko Tanaka
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Inheriting his father's passion, Mr. Tanaka has continued to hone his skills as the same chef.
He was born in 1975 in Fukuoka. He entered the culinary world at a restaurant where his father, who was a chef, took him. Starting his training at the age of 15, he devoted himself to the study of Japanese cuisine. After honing his skills at various famous restaurants, mainly in Fukuoka, he joinedKaisendokoro Sushi KAITO Mojiko Main Branch. He continues to create beautiful and delicious dishes, making full use of the skills he has cultivated and his keen eye for discerning ingredients.
田中 俊彦Toshihiko Tanaka
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SHISHA LOUNGE MARRAKECH
シーシャラウンジマラケシュ
- Tenjin, Fukuoka
- Dining Bar,Dining bar
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佐藤あゆみAyumi Sato
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This restaurant provides enjoyable meals with excellent customer service, from Western to Middle Eastern cuisine.
Ms. Sato was born in Fukuoka. Her motto is "Providing every dish with careful preparation by hand." That drives her to work on everything from snacks that go well with alcoholic beverages to solidly made food and dessert. Her restaurant serves an unending variety of cuisine with a Western base, including Middle Eastern cuisine. The food itself creates the atmosphere of the restaurant. To provide delicious and highly satisfying food to customers, she uses her skills every day to charm guests with carefully made food.
佐藤あゆみAyumi Sato
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Baniku to Kaki no Sousaku Bal motto.
馬肉と牡蠣の創作バル motto.
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Horse Meat / Japanese Sosaku (creative cuisine) / Oyster
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高田 将規Masanori Takada
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Mr. Takada was influenced by his grandmother to pursue a career in food. He was exposed to many food cultures in Japan and abroad.
He was born in 1998 in Hyogo. Influenced by his grandmother, he aspired to become a chef. After graduating from Ecole Tsuji Osaka, he entered Tsuji Culinary Institute of France. Having experienced about a year of on-the-job training at a local restaurant in France, he entered the world of chefs, which he had longed to do since childhood. At the age of 22, he worked at an Italian restaurant in his hometown that served kiln-baked pizzas. Then, at the age of 24, he worked as a chef at a food stall that was the predecessor of the current restaurant, followed by becoming the chef at Motto., when it was reopened.
高田 将規Masanori Takada
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Kyoto Stand Kiyokiyo Sanjo Shinsen Branch
京都スタンドきよきよ三条神泉店
- Shijo Omiya, Kyoto
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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小野 陽平Yohei Ono
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Mr. Ono puts passion into each dish, providing heartwarming cuisine to visitors.
He was born in 1989. His mother's cooking was delicious, so he became interested in cooking at an early age. To learn the basics of cooking, he trained at a renowned Japanese restaurant and mastered traditional Japanese cooking techniques, especially obanzai. In July 2018, he opened Kyoto Stand Kiyokiyo Kiyamachi Main Branch, which has grown to become a popular bar with locals and tourists. Then, in April 2024, he opened a new Sanjo Shinsen Branch and continues to take on further challenges.
小野 陽平Yohei Ono
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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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Unagi Komagata Maekawa Soramachi Branch
鰻 駒形 前川 ソラマチ店
- Oshiage, Tokyo
- Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)
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高梨 伸夫Nobuo Takanashi
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His yearning to be a chef led him to be an unagi chef. His wish is to serve great meals to a lot of people.
He was born in 1979 in Saitama. Impressed by professional works and dedications of chefs that appeared in the TV show, [Iron Chef], he started to wish to become a chef himself. He found employment at a Japanese restaurant with the hope of cooking and serving delicious meals to people. After gaining experiences in Japanese restaurants and unagi restaurants, he started training himself to be a dedicated unagi (eel) course dinner chef. Since 2012, he has been working for Unagi Komagata Maekawa Soramachi branch as a chef.
高梨 伸夫Nobuo Takanashi
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Kobe Beef Yakiniku Okatora
神戸ビーフ焼肉 お加虎
- Sannomiya, Hyogo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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坂本 敏章Toshinori Sakamoto
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Mr. Sakamoto takes more pride in his passion and commitment to meat than anyone else.
He was born in 1997 in Hyogo. Having loved cooking since childhood, he entered the restaurant industry after graduating. He honed his skills as a chef at GRAND SHARK, a dining bar in Kobe. In May 2023, when Kobe Beef Yakiniku Okatora opened, he joined the company. Under manager Mr. Takayuki Kato and owner Mr. Koji Okamoto, he serves carefully selected beef each day. Having more passion and care for meat than any other person, he prides himself on delighting the eyes and palates of visitors with his flavors and presentation.
坂本 敏章Toshinori Sakamoto
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Jizakanaya Hamamatsucho Branch
海鮮問屋 地魚屋 浜松町店
- Hamamatsucho/Daimon, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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奥山 直之Naoyuki Okuyama
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Delivering smiles to customers through fresh fish cuisine.
Mr. Okuyama was born in 1974 in Yamagata. He has been interested in cooking ever since he was young. He learned of the joys of cooking at a dining establishment where he worked part-time during his student days and was drawn in by the world of food. He learned various knowledge and skills, such as Hokkaido cuisine, Kyoto cuisine, sushi, and Kaiseki cuisine - all of which have made him the chef he is today. Utilizing his over 20 years of experience, he now works as head chef and pours his efforts into developing the menu and raising future generations of chefs.
奥山 直之Naoyuki Okuyama
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Kuroge Wagyu Nikusho Ichie Koshitsu Bettei
黒毛和牛肉匠いちえ 個室別邸
- Kita-Shinchi, Osaka
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)
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西尾 僚Ryo Nishio
The Chef's Recommendations -
A part-time job during college led Mr. Nishio to become a chef.
He was born on February 13, 1989, in Kochi. Having always been interested in cooking, he found the joy and fun of cooking through part-time work in a restaurant as a student. He became especially interested in beef and worked at a restaurant specializing in beef. After working at a Kushiyaki (grilled skewers) restaurant, he joined "Kuroge Japanese Beef Motsu Nabe Ichie" (Japanese beef hot pot). Following his experience at a kushiyaki restaurant, he joined Ichie, a Japanese black beef hot pot restaurant. Then, he moved to Kuroge Wagyu Nikusho Ichie, where he continues to work today.
西尾 僚Ryo Nishio
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Kyo-no-Yakiniku-dokoro Renzo Karasuma Main Branch
京の焼肉処 蓮蔵 烏丸本店
- Shijo Karasuma/Karasuma Oike, Kyoto
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
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得津 皓平Kouhei Tokutsu
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Mr.Tokutsu's interest in cooking led him to take his first steps as a chef.
He was born in 1990 in Kyoto. A part-time job as a student led him to discover the depth and interest of cooking. He started his career as a chef at a Yakiniku restaurant in 2009. Since then, he has honed his skills at Japanese kappo restaurants. He talked face-to-face with the current owner when considering his next career move. The owner's management theory and personality attracted him, so he decided to set up a new restaurant. He was appointed as head chef of Renzo Karasuma, which opened in December 2023.
得津 皓平Kouhei Tokutsu
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Gion Kitagawa Hanbee
祇園 北川半兵衞
- Gion, Kyoto
- Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Others / Japanese Tea
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山形 陽Yo Yamagata
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Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.
After working as a service person at a sushi restaurant in Tokyo and a bar in Ginza, he moved his career to Kyoto. Then, he worked in a bar in Kyoto and managed an entertainment facility. He has been working at Gion Kitagawa Hanbee since its opening in 2018. As a manager, he supports guests' fascinating food culture experience.
山形 陽Yo Yamagata
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Japanese Restaurant Hana-Goyomi
日本料理「花暦」
- Namba, Osaka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi
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花田 浩之Hiroyuki Hanada
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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
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Shabuzen Roppongi Branch
しゃぶ禅 六本木店
- Roppongi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal)
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田中 泰宏Yasuhiro Tanaka
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From art to cuisine. The head chef, Mr. Tanaka, continues to hone his skills in pursuing beauty common to both.
Mr. Tanaka was born in 1978 in Tokyo. Originally specialized in art. Aspire to become a cook, having been inspired by Japanese food with the same beauty as the art world. After graduating from a culinary school, he joined Nadaman and began his career in earnest. Following Park Hyatt Tokyo, he joined the Shabuzen group in 2001. In 2011, he left the group to widen his perspective on food and trained in Italian and other western cuisines. In 2020, he assumed the head chef post at Shabuzen Roppongi Branch.
田中 泰宏Yasuhiro Tanaka
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Yurayura Asakusa Branch
ユラユラ 浅草店
- Asakusa, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / General / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)
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横尾 太陽Taiyo Yokoo
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Mr. Yokoo developed steadily, learning not only culinary skills but also skills in customer service.
He was born in 2003 in Tokyo. Helping out at his father's yakitori restaurant sparked his interest in pursuing a culinary career. Gradually, he became fascinated by the cooking depth and honed his skills. He gained experience working at an izakaya in Kitasenju, solidifying his foundation as a chef. At the Yurayura Asakusa Branch, he began as a part-time worker. His sincere attitude and passion for the job were recognized, leading to a full-time position.
横尾 太陽Taiyo Yokoo
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Sumiyakikoubou Suzakumon
炭焼工房 朱雀門
- Shirokane/Shirokanedai, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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吉岡 智也Tomoya Yoshioka
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Mr. Yoshioka is a young chef who inherits good old techniques and passion and shines brightly in the modern age.
He was born in 1998 in Tokyo. After working part-time at a Japanese restaurant, he started his training in earnest at Sumiyakikoubou Suzakumon in 2018. After the restaurant's relocation, his sincere personality and ambition were further enhanced, and he grew to lead the store. Taking over the skills and philosophy of the head chef, a master artisan, he continues to hone his cooking skills every day, making every dish shine even brighter. His dishes, made with sincere effort and passion, will become addictive once you taste them.
吉岡 智也Tomoya Yoshioka
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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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Murakiya Hanare
村木屋はなれ
- Yokohama Station, Kanagawa
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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保崎 航大Kodai Hosaki
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Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.
He was born in 1996 in Kanagawa. The manager of Murakiya Hanare. During his college years, his part-time job led him to discover the appeal of restaurants that bring people smiles and joy through food. After graduation, he worked for a company but left because of his strong desire to work in the restaurant business. He started training with the goal of "owning his own restaurant." Experienced in both cooking and customer service at the famous Murakiya main branch in Yokohama, he assumed his current position in August 2023, when the sister branch opened. He has entertained a wide range of guests with Hanare's unique cuisine and space.
保崎 航大Kodai Hosaki
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Mikasa Kaikan TEPPANYAKI Yamato Azabujuban Branch
三笠会館 TEPPANYAKI 大和 麻布十番店
- Azabu-Juban, Tokyo
- Teppanyaki,Yakiniku/Steak
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高山 康明Yasuaki Takayama
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Mr. Takayama is a veteran chef dedicated to Teppanyaki cuisine.
This veteran chef has, for 30 years, shown off his skills exclusively in Teppanyaki cuisine at Yamato on 7F of Mikasa Kaikan Main Branch while valuing a spirit of customer service. He now serves as the chef at the newly opened Mikasa Kaikan TEPPANYAKI Yamato in Azabujuban.
高山 康明Yasuaki Takayama
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Kushi-no-Bo Sky Bld. branch
串の坊 スカイビル店
- Osaka Station/Umeda Station, Osaka
- Izakaya (Japanese tavern),Taverns / General / Kushiage (deep-fried skewers)
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西村 良平Ryohei Nishimura
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He has been working exclusively at [Kushi-no-Bo] as he first started as part-time worker, to become a real professional chef of deep-fried skewers.
He was born in 1973 in Hyogo prefecture. When he worked part-time at [Kushi-no-Bo] in Kitashinchi, he found the joy of cooking, and became a full-time employee to be a [real professional chef of deep-fried skewers]. He has been working for more than 20 years exclusively for cooking [deep-fried skewers] using seasonal ingredients, currently as a chef and the manager. He carefully prepares skewers one by one focusing on making a good balance between the ingredient and batter, while keeping the oil fresh for frying skewers. He keeps offering just-cooked hot skewers fried with exquisite timing to bring out the original savory taste of the ingredients with a crispy texture.
西村 良平Ryohei Nishimura
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