841 - 860 of 1712 chefs
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WAJO
WAJO
- Daikanyama, Tokyo
- Italian,Italian/French / Italian / Western Sosaku (creative cuisine)
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遠藤 泰一Taiichi Endo
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The joy of making delicious pasta paved the way to becoming a chef.
While working part-time at a restaurant to earn a living, Mr. Endo became interested in how to make delicious pasta. The intense joy he experienced in the process changed his career path and made him decide to become a chef. After training at the Michelin-starred Schoneck, he worked as a chef in various locations before opening Evoluzione in Ibaraki at 40. In 2022, he took over as chef at WAJO. His philosophy is to make the joy of others his own and to provide happiness through his cooking.
遠藤 泰一Taiichi Endo
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CADRAN
CADRAN
- Ginza, Tokyo
- French,Italian/French / French / Wine
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BENJAMIN STEAK HOUSE ROPPONGI
BENJAMIN STEAK HOUSE ROPPONGI
- Roppongi, Tokyo
- Steak,Yakiniku/Steak / General / Seafood / Steak
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一ノ宮 義孝Yoshitaka Ichinomiya
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A chef embodying the authentic taste and culture learned in Canada.
Mr. Ichinomiya was born in 1971 in Akita. From a young age, he admired chefs and decided to pursue a career in cooking. He honed his skills for ten years in several restaurants, including a steakhouse in Canada, where he learned authentic taste and culture. Saying that " cooking is a four-dimensional process and learning about culture," he understands not only the taste of unique foreign cuisines but also their culture and cooks with all his heart and soul. He is a chef with a sincere attitude toward cooking and a strong spirit of inquiry, such as refusing Japanese seasonings in his personal life to understand the Western taste.
一ノ宮 義孝Yoshitaka Ichinomiya
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HITO by TACUBO
HITO by TACUBO
- Niseko/Kutchan/Rusutsu, Hokkaido
- Italian,Italian/French / Italian / Steak
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Washoku Takagi
Washokuたか木
- Miyazaki City, Miyazaki
- Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Japanese Sosaku (creative cuisine)
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高木 悠平Yuhei Takagi
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Mr. Takagi is dedicated to spreading the charm of Miyazaki through cuisine using Miyazaki's ingredients.
He was born in 1984 in Kyoto. Later, he grew up in Miyazaki, which is rich in nature. Since childhood, foodstuffs from the sea and the mountains have been familiar to him. Attracted by a job where he could sublimate the deliciousness of ingredients, he entered the culinary world at the age of 21. After 17 years of training at resort hotels, kaiseki restaurants, and popular Japanese restaurants in Miyazaki, he opened his own restaurant, Washoku Takagi, in March 2022. He always wishes that people would learn about the wonderful ingredients Miyazaki has to offer through its cuisine.
高木 悠平Yuhei Takagi
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Tenka no Daidokoro, Daiki Suisan, Hachikenya-hama Maguro Stadium
天下の台所 大起水産 八軒家浜 まぐろスタジアム
- Tenmabashi, Osaka
- Sushi,Japanese / Sushi
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山口 貴司Takashi Yamaguchi
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Mr. Yamaguchi is an earnest chef who continues to hone his skills to serve delicious seafood.
He was born in 1987 in Sakai-shi, Osaka. While working at Maguro Stadium, he actively absorbs the techniques and knowledge of his seniors. He visits various restaurants to study the taste and presentation of their food. He pursues not only the taste but also the visual appeal of his dishes, satisfying his guests' taste buds and hearts. He is a chef who is sincerely devoted to his cuisine, honing his skills to maximize the appeal of carefully selected ingredients.
山口 貴司Takashi Yamaguchi
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Ginza Sushi Inada
銀座 鮨 いな田
- Tsukiji, Tokyo
- Sushi,Japanese / Sushi / General
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渡辺 尊成Takanari Watanabe
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A sushi chef who never skips a detail for people to smile over the counter.
Mr. Watanabe was born in 1974 in Tochigi. Having a dream of working in the culinary world but without a clear answer, he studied at restaurants of various genres. It was during this time that he came across "sushi chef." He enjoys interacting directly with guests over the counter and seeing their smiling faces right before him. It's just ordinary for him to make each piece of sushi with care. Also, he always puts the guests first and pays attention to details, such as serving dishes with careful pacing.
渡辺 尊成Takanari Watanabe
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Niku Ebisu 89BAL
肉えびす 89BAL
- Ebisu, Tokyo
- Bistro,Italian/French / General / Steak / Western Sosaku (creative cuisine)
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山瀬 健策Kensaku Yamase
The Chef's Recommendations -
A "Meat Master" uses various approaches to convey the deliciousness of meat.
Mr. Yamase was born in 1967 in Kumamoto. He grew up watching his parents running a ranch and started his own food wholesale company. After meeting the current owner through a mutual acquaintance, he was involved in establishing Waniku 89BAL, the predecessor of Niku Ebisu 89BAL, in 2015. Currently, he is also a chef and is active in many fields as a meat professional to spread the deliciousness of carefully selected meat from all over the country, including Kikuchi Beef, raised at his parent's ranch.
山瀬 健策Kensaku Yamase
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JOYS TABLE Dining&Cafe
JOYS TABLE Dining&Cafe
- Shichijo/Tambaguchi, Kyoto
- Dining Bar,Dining bar / General / Hamburger Steak / Steak
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梅若 翔司Shoji Umewaka
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Mr. Umewaka cherishes the "special moment" of enjoying a meal with someone else.
He was born in Kyoto. After graduating high school, he gained experience in a teppanyaki restaurant, cafe, and bakery. In March 2022, he opened JOYS TABLE Dining&Cafe, determined to create a restaurant where people can enjoy "meals," an important part of building relationships and communication. He aims to create a Western-style restaurant with a new-retro atmosphere where people can deepen their relationships with each other through meals.
梅若 翔司Shoji Umewaka
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Teppanyaki Sumiyaki Saito
鉄板焼炭焼さいとう
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Seafood / Steak
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齋藤 大樹Daiki Saito
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Mr. Saito, the owner, serves his proud teppanyaki and char-grilled dishes, where guests can enjoy the cooking scene right in front of their eyes.
He was born in 1979 in Tokyo and raised in Hiroshima. As his father was a chef and his maternal grandmother ran a Japanese-style hotel, he decided to become a chef and moved to Tokyo. While training in the restaurant business of Tokyu Corporation, he also attended a confectionery school and honed his skills in Western cuisine, banquet cuisine, and bridal cuisine. Later, he worked at a creative Japanese restaurant. In 2004, he worked at a Teppanyaki restaurant in Ginza, and he became the chef and owner of Teppanyaki Oribe in 2010, the predecessor of the current restaurant. In 2019, he relocated the restaurant and re-opened it independently with a new name, Teppanyaki Sumiyaki Saito.
齋藤 大樹Daiki Saito
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arkua
arkua
- Kokubuncho/Ichibancho, Miyagi
- French,Italian/French / French / Wine
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渡邊 政也Masaya Watanabe
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A chef who creates playful dishes while utilizing French techniques.
Mr. Watanabe was born in 1986 in Miyagi. When he was 19 years old, he met a French chef, which led him to the culinary world. He honed his skills in the kitchen of a members-only hotel and later served as a sous chef at the Michelin one-star restaurant nacree. After that, he established various restaurants, including a wine bar and a restaurant specializing in curry, and opened arkua in January 2022.
渡邊 政也Masaya Watanabe
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Wagyu Yakiniku Isshin
和牛焼肉 一心
- Nakameguro, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Sake
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堀之内 宏Hiroshi Horinouchi
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Mr. Horinouchi provides guests with an exquisite Yakiniku experience through a wealth of knowledge.
With a love of cooking, he moved to Tokyo after graduating high school and entered the restaurant industry. After ten years of experience at a company that mainly operated izakaya (Japanese-style pubs), he turned to the world of yakiniku to deepen his knowledge of beef. Studying the parts of the meat, the way it is grilled, and changes in seasoning, he develops methods to determine the perfect timing for bringing deliciousness when serving.
堀之内 宏Hiroshi Horinouchi
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Sushi Isono
鮨 いその
- Odori Park, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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磯野 直大Naohiro Isono
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He chose to enter the cooking field to spend his whole life doing what he likes.
He was born in Hokkaido. After graduating from a university in Sapporo, he started working at an office as a salaryman. Though he was happy with it, he decided to enter the cooking field to do what he loves. After training at a sushi shop in Otaru through the introduction of his acquaintance, he had further training in Tokyo for 2 more years to be a more confident chef. He returned to Hokkaido to open [Sushi Isono], and currently, he makes his best efforts to give excellent service to his guests, making use of his experience.
磯野 直大Naohiro Isono
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Mutenka Yakiniku FOODLAB Tsukiji
無添加焼肉 FOODLAB 築地
- Tsukiji, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
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川島 良太Ryouta Kawashima
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Mr. Kawashima is a chef who uses his diverse career to deliver blissful moments.
He was born in 1984 in Tokyo. He has loved cooking since he was a child. Wanting to make a career out of such love, he dreamed of becoming a chef as his future dream. After graduating from school, he became a chef and began his training. He worked at an Italian restaurant for 3 years, a Japanese restaurant for 3 years, a restaurant specializing in chicken dishes for 5 years, and a medicinal herb restaurant for 4 years, gaining a wide variety of experience. Currently, he is a chef at "Mutenka Yakiniku FOODLAB Tsukiji."
川島 良太Ryouta Kawashima
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KATSUDON
喝鈍
- Osaka Station/Umeda Station, Osaka
- Japanese,Japanese / Katsudon (fried pork cutlet bowl)
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渡邉 誉Homare Watanabe
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He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.
He was born in 1971 in Osaka prefecture. His father is the founder of [KATSUDON], now it is the main branch in Hozenji Yokocho. As he loved his father's [katsudon (rice bowl topped with cutlet)], he naturally decided to succeed his family business, and became a chef. In 1993, the second branch opened in Takimi-koji of Umeda Sky Bldg. and he takes charge of both operation and cooking. He carefully prepares [cutlet] one by one, without using frozen products or synthetic seasonings, with the motto of [domestic ingredients, quick, tasty, cheap]. By strictly following the taste of his father at the main branch, he keeps the tradition of this old-established restaurant.
渡邉 誉Homare Watanabe
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Antica Osteria del Ponte
アンティカ・オステリア・デル・ポンテ
- Marunouchi, Tokyo
- Italian,Italian/French / Italian / Wine / General
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Stefano Dal MoroStefano Dal Moro
The Chef's Recommendations -
A famed chef who mixes classic and new Italian cuisine.
Started building his career as a favorite apprentice of the famous chef Ettore Alzetta. After becoming the head chef at Angelo Paracucchi, where he formerly learned his trade, he gained experience working at several three-star Michelin restaurants. He also refined his craft at Antica Osteria del Ponte Milano Main Branch and is currently the executive chef of Antica Osteria del Ponte Tokyo Branch.
Stefano Dal MoroStefano Dal Moro
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Hikinikuya Jintoku
挽肉屋 神徳
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Hamburger Steak / Yakiniku (grilled meat)
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森本 健太Kenta Morimoto
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Ground meat that allows you to enjoy the charm of each ingredient is the result of Mr. Morimoto's solid experience as a chef.
He was born in 1987 in Nara. After working as a chef at a hotel for 2 years, he worked at an Italian restaurant for 2 years, a Spanish bar for 4 years, a French bar for 6 years, and a Japanese restaurant for 2 years. Currently, he is working as a chef at Hikinikuya Jintoku. He has studied various genres, mainly French cuisine. Mr. Morimoto's knowledge and expertise, derived from his solid experience, are packed into the ground meat, which allows the customers to enjoy the charm of each ingredient, such as its flavor and texture.
森本 健太Kenta Morimoto
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Fugu Ryori Tomoe
ふぐ料理 ともえ
- Kyotogosho/Nishijin, Kyoto
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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亀井 一洋Kazuhiro Kamei
The Chef's Recommendations -
His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.
He was born in 1950 in Hyogo. He says with a grin that he went to a university to be an engineer, however [being deceived by his parents with fair words], he started to work at the kitchen of [Fugu Ryori Tomoe] run by his father, then became the 2nd generation at the age of 29. Now the restaurant has the stars, and he is the chairman of Kyoto Fugu Association and executive director of Japan Globefish Association (as of 2015).
亀井 一洋Kazuhiro Kamei
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#Nikutoieba Matsuda Nara Main Branch
#肉といえば松田 奈良本店
- Kashihara, Nara
- Creative,Sosaku (creative) / Sushi / Sukiyaki (hot pot stew) / Steak
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増田 真志Shinji Masuda
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Offering a variety of elaborate dishes prepared with local Nara ingredients.
Mr. Masuda was born in 1984 in Nara. He started his career as a chef when he was 23 years old. After honing his skills at several restaurants, including an Italian restaurant, he opened a steak restaurant in Nara at 31. He is fascinated by the splendor of the brand beef Yamato Beef, which Nara is proud of. Later, at a newly opened yakiniku (Japanese BBQ) restaurant, he learned to handle beef in general, including hormone (offal meat) and butchery. Then, as the culmination of his career, he opened #Nikutoieba Matsuda. It has been up to the present after the relocation and renewal in November 2022.
増田 真志Shinji Masuda
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Hyotei Main Branch
瓢亭 本店
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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高橋 義弘Yoshihiro Takahashi
The Chef's Recommendations -
As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.
He was born in 1974 in Kyoto as the eldest son of Mr. Eiichi Takahashi, the 14th generation. After graduating from a university in Tokyo, he had training for 3 years at [Tsuruko], a traditional Japanese restaurant in Kanazawa, Ishikawa. After coming back to Kyoto in 1999, he became the 15th generation. Also, as a member of Japanese Culinary Academy, he is actively working inside and outside Japan focusing on food education and spreading the information about Kyo-Kaiseki, one of which is the collaboration work with Mr. Alain Ducasse, a great renowned French chef.
高橋 義弘Yoshihiro Takahashi
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