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761 - 780 of 1800 chefs

Koushiya Izumiotsu Main Branch

仔牛屋 泉大津本店

  • Kishiwada/Izumi/Izumisano/Sennan, Osaka
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ)

高尾 喜代一Kiyokazu Takao

Providing a premium grade of yakiniku that delights in both taste and presentation.

Mr. Takao was born in 1986 in Osaka. He gained experience at Koushiya Izumiotsu Main Branch as a part-time worker since he was a student. After joining the company, he worked at each branch to refine his skills as a connoisseur of high-quality meat, which is only available at a registered Kobe Beef official restaurant. Eventually, he was appointed as the store manager of Koushiya's Izumiotsu Main Branch. He assumes that the meat, which is essential to a yakiniku restaurant, is delicious. To provide customers with high-quality meat selected by a butcher shop with 50 years of experience, he offers dishes that also emphasize the visual appeal of the meat.

高尾 喜代一Kiyokazu Takao

Yamaguchi-rou Main Branch

山口楼 本店

  • Mito/Hitachinaka, Ibaraki
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / General

相田 昌弘Masahiro Aida

Putting his heart and soul into every detail, Mr. Aida is a master of Japanese cuisine who preserves tradition while drawing a new future.

He was born in 1977 in Ibaraki. From an early age, he grew up in an environment where he enjoyed and became familiar with cooking as an extension of play. He experienced part-time work at a kappo restaurant during high school and then went on to culinary school. After graduation, he joined Yamaguchi-rou, which boasts its history and prestige. Steadily gaining experience, he was appointed as head chef in 2010. His motto is to bring a new style to the restaurant while respecting its traditions. With his attention to detail and hospitality, his cuisine keeps the hearts of his customers.

相田 昌弘Masahiro Aida

Le Ciel

Le Ciel

  • Kunitachi, Tokyo
  • French,Italian/French / French

荻原 哲哉Tetsuya Ogiwara

Various experiences at Japanese or Italian food, hotel and famous restaurants supporting his culinary base

Born in 1979 in Saitama Prefecture. After graduating from a senior high school, he entered a resort hotel [XIV] by Yamanaka Lake. He was originally a service staff, but started a culinary career when he was 20 with admiration for the chef he met there. After working at a restaurant in Atami for 1 year, he moved to Tokyo, and worked at [Ristorante kappas] in Aoyama and other places. He built up further experience at [Auberge Ren] in Hakone for 3 years, at [L'EMBELLIER] in Minami Aoyama for 1 year, and was invited by the owner Mr. Hirata, who used to work at [Ginza L'ecrin] and [AMOUR], to be a chef of [Le Ciel].

荻原 哲哉Tetsuya Ogiwara

Yoshichou

よし町

  • Tsukuba, Ibaraki
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General

木村 英明Hideaki Kimura

Providing the best of the best to convey the producer's thoughts.

Mr. Kimura was born in 1976 in Ibaraki. Born as the son of a Japanese restaurant Yoshichou, cooking has been a familiar part of his life since childhood. He was really into rugby during school, but after graduation, he took over the family business and became the 8th generation. He is known not only for his cooking but also for his eye for purchasing, and he is well-versed in the nature of the local Ibaraki area. What he always keeps in mind is to be grateful to the producers who bring the best ingredients. In order to sublimate his thoughts into a magnificent dish, he cooks with all his heart and does not cut corners in each and every job.

木村 英明Hideaki Kimura

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

Ipponyari

一本槍

  • Fushimi/Daigo, Kyoto
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

山中 宏明Hiroaki Yamanaka

Mr. Yamanaka is the 2nd generation of the family to maintain the same taste and dedication inherited from his father.

He was born in 1969 in Kyoto. His family initially ran a sushi restaurant but changed it to a fugu restaurant. His love of cooking and the fact that he had a vague longing to become a chef after watching his father's back led him to pursue a career in the culinary arts. He trained at kappo restaurants in Jiyugaoka, Tokyo, and Tochigi. As the restaurants served fugu depending on the season, he honed his skills in handling the fish. Currently, he is the 2nd generation chef at Ipponyari.

山中 宏明Hiroaki Yamanaka

Yakiniku Kakura Nagasaki Douza Branch

焼肉かくら 長崎銅座店

  • Nagasaki City, Nagasaki
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak

岩山洋明Hiroaki Iwayama

Making the restaurant a place where visitors want to come back again.

The cheerful and energetic staff members are waiting for you with smiles!

岩山洋明Hiroaki Iwayama

RY'S cafe bar

RY'S cafe bar

  • Maruyama Park, Hokkaido
  • Wine Bar,Bars (pubs) / General / Italian / Wine

植木 虎之介Toranosuke Ueki

Researching every day in pursuit of "customer satisfaction."

Mr. Ueki is the chef at RY'S cafe bar. With his parents being cooks, he had many opportunities to be exposed to food from an early age. His interest in food grew daily, and he eventually became a chef himself. In addition to the recipes he has learned in his native environment, he takes on the challenge of developing a variety of menus, incorporating various self-taught ideas. He always seeks customer satisfaction, strives to improve his cooking skills, and creates more attractive menus.

植木 虎之介Toranosuke Ueki

Toriya Otori

鶏屋 鳳

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Chicken / Nabe (hot pot) / Kushiyaki (grilled skewers)

八木 裕史Hirofumi Yagi

The Chef's Recommendations

A chef with passion entered the cooking field to realize his dream since he was young.

He was born in June 1973 in Hokkaido. He wanted to be a chef since he was young, as he liked to please people with his food. To realize this dream, he entered the restaurant industry. While operating a bar and serving alcohol and delicious food there, he started thinking about opening a restaurant specializing in chicken, and the thought got stronger. In 2008, being fully prepared, he opened [Toriya Otori]. This restaurant has become popular serving delicious chicken dishes elaborated in their own ways, and many guests return as repeaters. He is always searching for dishes that the guests will become addicted to.

八木 裕史Hirofumi Yagi

Fugu Ryori UMEI

ふぐ料理 うめい

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)

梅井 聖寿Kiyotoshi Umei

After a fateful encounter with fugu, Mr. Umei became a licensed Fugu chef.

He was born in 1993 in Osaka. His love of his mother's cooking was the starting point for his career as a cook. He started working part-time at a fugu restaurant and obtained his fugu chef's license the following year. At that point, he already had a clear vision for his future. He later joined a specialized fugu restaurant, where he honed his skills for 8 years. In May 2023, he opened Umei as the owner and head chef.

梅井 聖寿Kiyotoshi Umei

MASU

MASU

  • Roppongi, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak

田原 信孝Nobutaka Tahara

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

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

齊藤 綱二Koji Saito

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

Kioicho Fukudaya

紀尾井町 福田家

  • Nagatacho, Tokyo
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

松下 俊一Shunichi Matsushita

The Chef's Recommendations

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Mr. Matsushita was born in 1969 in Nagano. The head chef at Fukudaya. Raised among the nature of southern Nagano, he grew up knowing the food ingredients of mountain villages. After graduating high school, he studied at Tsuji Culinary Institute in Osaka, and then moved to Tokyo. After refining his skills at a fugu blowfish restaurant in Ginza, and Japanese restaurants in high-class hotels in Tokyo and Hakone, he started his working relationship with Fukudaya in 2006. After serving as the sous chef for many years, he began his current position in 2016. He makes delicious seasonal dishes and every day perfects the taste of food served on dinnerware made by Rosanjin, charming guests from Japan and overseas.

松下 俊一Shunichi Matsushita

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)

西村 良平Ryohei Nishimura

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

Sushi Koizumi

鮨こいづみ

  • Yokohama Station, Kanagawa
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

小泉 英樹Hideki Koizumi

Mr. Koizumi wants to keep the tradition of Edomae Sushi with his skilled craftsmanship.

Mr. Koizumi was born in 1963 in Tokyo and raised in Kanda Kamakura Coast. He joined "Kanda Jenome Sushi" by chance and began to aspire to become a sushi chef. Then, he sharpened his skills in authentic Edo-style sushi restaurants established in 1861. From April 2023, he became the head chef of Sushi Koidsumi in Yokohama. He is a sushi chef who continues to preserve the tradition of Edo-mae sushi, with skills cultivated over a long period.

小泉 英樹Hideki Koizumi

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

Cambusa

カンブーザ

  • Yokohama Station, Kanagawa
  • Italian,Italian/French / Italian / Pasta / Pizza

小林 範好Noriyoshi Kobayashi

Mr. Kobayashi captivates guests with dishes full of passion and creativity.

Growing up watching his parents working as chefs, he entered the restaurant industry to take over the family business. As he honed his skills and knowledge, he became captivated by the depth of Italian cuisine. Driven by a desire to learn authentic flavors, he went to Italy to train in Sicily. After returning to Japan, he worked as a chef at an Italian restaurant. In 2024, he assumed the role of chef at Cambusa. He creates dishes that maximize ingredients' natural flavors, offering a simple yet profound tasting experience.

小林 範好Noriyoshi Kobayashi

Yakiniku Sutaminayama

焼肉スタミナ山

  • Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

末吉 勇大郎Yutaro Sueyoshi

With the motto "Challenge is the future!" Mr. Sueyoshi keeps moving forward.

He was born in 1993 in Kyoto. He grew up in an environment where he was exposed to the food and beverage service industry from a young age. While studying abroad in Vancouver at 18, he worked part-time at a restaurant and developed a deep interest in the service industry. After coming back to Japan, he joined a company in the food and beverage industry. He was given the responsibility of managing multiple stores in this rapidly expanding company. Through this experience, he understood the vast possibilities of the industry. After that, he worked as the opening manager of a membership-based yakitori restaurant, where he learned about the operation of a specialized business model. When he was 25, he set a goal to become independent by 30 and later opened Yakiniku Sutaminayama.

末吉 勇大郎Yutaro Sueyoshi

Oryori Ittou

御料理 一燈

  • Fukui Station, Fukui
  • Japanese,Japanese / General / Crab / Kaiseki (tea-ceremony dishes)

倉橋 紀宏Norihiro Kurahashi

Keeps making efforts since childhood, in the pursuit of cooking

Mr. Kurahashi was born in 1978 in Fukui Prefecture. He had an interest in food when he was young, leading him to start studying cooking on his own. This deep spirit of inquiry lead him to travel not just through Japan but abroad as well, tasting foods from around the world and building his skills by recreating them himself. In 2007, he realized a dream by opening [Toki no Kura] in Fukui, and then his second restaurant, [Japanese Cuisine Ittou] in 2012. In 2019, he relocated and saw a fresh start at [Oryori Itto].

倉橋 紀宏Norihiro Kurahashi

Mar de Christiano's

マル・デ・クリスチアノ

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Spanish/Mediterranean,Global/International / Portuguese / Seafood / Wine

佐藤 幸ニKoji Sato

The Chef's Recommendations

Cooking style supported by global experience from Europe to Asia.

He was born in 1974 in Saitama prefecture. Longing for [a professional skill], he entered a cooking school after graduating high school and learned western style cooking. Starting his work at [ANA Hotel] after graduation, 3 years later, he travelled to Italy to pursue further experience. Broadening his experience in France, England and Thailand, he learned cuisines in various countries and took responsibility of sous chef at a restaurant with a star and executive chef at a hotel. Returning to Japan, he learned restaurant designing and management, and opened a Portuguese restaurant [Christiano's] in 2010.

佐藤 幸ニKoji Sato

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