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861 - 880 of 1778 chefs

Sushi Miyavi

鮨 雅

  • Sangenjaya, Tokyo
  • Sushi,Japanese / Sushi / General / Sake

伊藤 一義Kuniyoshi Ito

An experienced Japanese chef who satisfies the hearts and stomachs of visitors.

Mr. Ito was born in 1974 in Osaka. Starting a culinary career in his teens, he studied at restaurants of various genres, including Japanese and Western cuisine. In 2019, he moved to Tokyo, where he was fascinated by sushi after relearning more about it. Not only does he serve delicious sushi, but he also has a reputation for sourcing and grilling meats from his long experience in teppanyaki. Communicating openly with guests over the counter is one of the things he enjoys doing.

伊藤 一義Kuniyoshi Ito

Mizutaki Ryotei Hakata Hanamidori Hakata-eki Chikushi-guchi Branch

水たき料亭 博多華味鳥 博多駅筑紫口店

  • Hakata Station, Fukuoka
  • Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)

河津 善陽Yoshiharu Kawatsu

Hanamidori Chicken, developed with the utmost care and attention to detail.

The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself,  Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe. 

河津 善陽Yoshiharu Kawatsu

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

奥山 直之Naoyuki Okuyama

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

Butashabu Seiromushi Butasho Nambatei

豚しゃぶ せいろ蒸し 豚匠 なんば邸

  • Amerikamura, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Nabe (hot pot)

梁 征哉Seiya Ryo

Mr. Ryo was introduced to the culinary world by his friend.

He was born in December 1994 in Osaka.

梁 征哉Seiya Ryo

Ryuzushi

龍寿し

  • Yuzawa/Okutadami, Niigata
  • Sushi,Japanese / Sushi

佐藤 正幸Masayuki Sato

Mr. Sato is a unique sushi chef who combines the blessings of the island country with local mountain food.

He was born in 1969 in Niigata. He is the second generation of Ryuzushi, which has lasted for more than 50 years in Minami-uonuma. After graduating high school, he moved to Tokyo and trained there, then in Nagaoka City, Niigata Prefecture. He took over the restaurant at 28 and built a fish purchase route that does not pass through the market, aiming to provide "the world's most cost-effective sushi." On the occasion of the restaurant renovation in July 2021, it became a counter sushi restaurant. His sushi, which uses wild vegetables and local produce of Minami-uonuma, attracts the attention of food connoisseurs from all over the country.

佐藤 正幸Masayuki Sato

Azabujuban Nikukappo Okadamae

麻布十番肉割烹 岡田前

  • Azabu-Juban, Tokyo
  • Japanese,Japanese

岡田賢一郎 Kenichiro Okada

Mr. Okada is the creator of numerous popular restaurants and a master chef of meat.

After graduating high school, he got a job at an electronics store. Still, he was grievously disappointed at how little lunch he was offered and resigned after three days. He returned to the yakiniku (Japanese BBQ) restaurant, where he had worked part-time during high school and entered the restaurant business. In 1993, he opened Chanto, a creative cuisine restaurant in Shinsaibashi. The restaurant grew dramatically and expanded to Yokohama in 1997. In 1998, he opened Ken's Dining in Nishi-Azabu and became the darling of the times. After that, he opened Innocent Carberry in Nishi-Azabu in 2015, and on February 14 of this year, he opened Okadamae.

岡田賢一郎 Kenichiro Okada

Korean Restaurant Yuchun

焼肉冷麺ユッチャン

  • Kita-Shinchi, Osaka
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

安川 秀一Shuichi Yasukawa

Mr. Yasukawa has been trained in Yakiniku his entire career. He is a professional meat cutter.

He was born in 1985 in Shimane. He has loved Yakiniku since he was a child. When deciding on a career path after graduating from high school, he chose to enter the restaurant industry because he wanted to entertain guests with the "finest Yakiniku." Gained experience at restaurants such as Korean Restaurant Renge and Ginmiya, learning how to recognize delicious meat, cut it, and serve it. In December 2020, he joined the restaurant as a chef at the same time as Yuchun opened in Kitashinchi.

安川 秀一Shuichi Yasukawa

Shabuzen Ginza Creston Hotel Branch

しゃぶ禅 銀座クレストンホテル店

  • Tsukiji, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes)

大村 専二Senji Omura

Mr Omura welcomes diners with the finest ingredients.

He was born in 1960 in Gunma Prefecture.

大村 専二Senji Omura

Kamakura Sukiyaki & Shabu-Shabu Restaurant Sasho

Kamakura Sukiyaki & Shabu-Shabu Restaurant Sasho

  • Kamakura/Zushi, Kanagawa
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

横井 良介Ryosuke Yokoi

Cherishing the taste and space passed down from generation to generation, Mr. Yokoi connects the restaurant to the future.

He was inspired to pursue a career in the culinary world by his mother, a chef, from whom he learned how to make dashi soup, warishita (seasoned broth), and miso. His desire to have more people enjoy the long-loved taste his mother's hands produce leads him to become a chef. At the heart of his approach is to offer hospitality in a Japanese-style house and a space surrounded by a beautiful garden that evokes the atmosphere of good old Kamakura. He strives every day to provide his guests with impressions and satisfaction.

横井 良介Ryosuke Yokoi

Aged Wagyu Yakiniku Aging Beef Shibuya Branch

熟成和牛焼肉エイジング・ビーフ 渋谷店

  • Shibuya South Exit, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Others

尾関 岳Gaku Ozeki 

Delivering the taste and pleasure that only "aged Wagyu beef" can provide.

Mr. Ozeki was born in 1992 in Gifu. Entered the world of food and drink after graduating from university. After graduating from L'ecole Vantan College with a major in delicatessen, he worked mainly in Italian cuisine. Worked as a manager at Al Bacio in Nishi-Shinjuku before moving to his current company, Shinwa, Inc. He experienced an assistant manager at each "Aging Beef restaurant" and then became the manager of the Shibuya branch. "Aged Wagyu" is a beef that has been slowly aged for a long time to bring out the best in the meat. He delivers to people the taste and pleasure that only dry aging can bring.

尾関 岳Gaku Ozeki 

Tori Ni Koishita Hi Teradacho Branch

鶏に恋した日 寺田町店

  • Ikuno/Hirano, Osaka
  • Ramen,Ramen (noodles) / Chahan (fried rice) / Shio Ramen (salt-flavored ramen) / Tsukemen (noodles served separately from dip soup)

中田 歩Ayumu Nakata

Mr.  Nakata works in the kitchen every day with the motto of conveying deliciousness.

He wanted to "make people smile and feel happy by eating delicious food," which is why he decided to pursue a career as a chef. He started his career in earnest at an izakaya (Japanese-style pub) and began training in cooking with the goal of becoming independent. After accumulating experience over about seven years, he launched the group's own brand in 2021, opening Tori Ni Koishita Hi Yao Branch. The second store, Teradacho Branch, opened in 2023, and now he is preparing for the launch of the third store.

中田 歩Ayumu Nakata

Maruya Honten Osaka Umekita Green Place Branch

まるや本店大阪うめきたグリーンプレイス店

  • Osaka Station/Umeda Station, Osaka
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

山本 勝美Katsumi Yamamoto

Mr. Yamamoto is the master of "grilling" who supports Maruya Honten in Osaka.

He was born in Aichi. After graduation, he got a job at Unagi restaurant. While diligently engaging in daily tasks, he learns flower arrangements and tea ceremonies and also enjoys art appreciation and collecting ceramics on holidays. The sensibility cultivated through exposure to Japanese culture is utilized in his cooking techniques and presentation. Joined Maruya Honten in 2014. He was quickly hired as a full-time employee after starting as a part-timer. As the main person responsible for grilling Unagi, he contributes to the management and training of the next generation. He took the initiative to open a new branch in Osaka, participating in the process from the store's planning. Currently, he serves as the head chef at the Osaka Umekita Green Place Branch.

山本 勝美Katsumi Yamamoto

Tetsuju

鉄じゅう

  • Namba, Osaka
  • Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

多々納 大展Hironobu Tatano

Mr. Tatano is a chef born in a town of food and humanity who also runs a farm. 

He is a native of Osaka. After graduating high school, he trained at the famous Osaka restaurant Kushinobo. Four years later, he left the restaurant business. But at 25, he opened a 5-square-meter restaurant in Soemon-cho, Minami, Osaka. That was the beginning of it all. He acquired qualifications as a sommelier, sake connoisseur, and cheese sommelier and also started his own farming in Kushimoto, Wakayama. He is a chef born and raised in Osaka, a city of kuidaore (to eat until drop) filled with human kindness.

多々納 大展Hironobu Tatano

Shin Asakusa

新浅草

  • Kita-Shinchi, Osaka
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

小川 正剛Masataka Ogawa

Offering a delightful and fun time with exquisite Japanese cuisine and delicious sake.

Mr. Ogawa was born in 1976 in Osaka. He was inspired by the demeanor, speed, and precision of chefs, admiring every movement, and decided to pursue a career as a chef himself. After dedicating 25 years to specializing in Kaiseki cuisine, he became the head chef at Shin Asakusa.

小川 正剛Masataka Ogawa

Mori no Kenja

森の賢者

  • Miyako Island/Ishigaki Island, Okinawa
  • Japanese,Japanese / General / Okinawa Cuisine

鈴木 淳Jun Suzuki

He has a desire to share the wonderful food culture and ingredients of Yaeyama with the world.

He was born in 1970 in Matsumoto City, Nagano Prefecture. He enjoyed making things even as a child, and at the time dreamed of becoming a woodworker in the future. After being hired to work at a company, he spent his spare time traveling across Japan by bicycle. Upon visiting Okinawa, the cultural differences took him by surprise, so he quit his work and moved to the island of Ishigaki in 1995. He wanted more people to know about Ishigaki's safe, trustworthy food products, and as a result, opened Mori no Kenja in January of 1997. He now works to spread the food culture of Yaeyama to a wider audience.

鈴木 淳Jun Suzuki

Series the sky

Series the sky

  • Oshiage, Tokyo
  • Chinese,Chinese / General / Yum Cha/Dim Sum

金子 優貴Yuki Kaneko

Mr. Kaneko became familiar with cooking while growing up with a grandmother who was a home economics teacher.

He led the "Azabudai Series" to receive one Michelin star for three consecutive years. He was born in 1988. He honed his skills at Heichinro, Japan's oldest established restaurant, and at SENSE, the Michelin-starred restaurant in Mandarin Oriental Tokyo. The restaurant offers a multi-course meal featuring a variety of small dishes that blend traditional Cantonese cuisine with spices from various Asian countries that the chef learned during his overseas training, paired with wines recommended by the chef, who is also a certified sommelier. He was appointed the head chef of "Series the sky", the second restaurant in the Series.

金子 優貴Yuki Kaneko

Virtue

Virtue

  • Azabu-Juban, Tokyo
  • Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)

山下 浩幸Hiroyuki Yamashita

A chef with experience working at multiple Michelin-starred restaurants.

Mr. Hiroyuki Yamashita was born in 1979 in Chiba. He trained at prestigious French restaurants renowned for their Michelin stars, including Ginza L'écrin, Joël Robuchon, and Signature at the Mandarin Oriental Hotel Tokyo. After that, he studied under Mr. Eric Ziebold, with whom he was very impressed, and developed his skills in the world of Modern American French cuisine for five and a half years. After returning to Japan, he served as the head chef at restaurants T3 and NUAGE ET VENT. Then, he was appointed the head chef at Virtue.

山下 浩幸Hiroyuki Yamashita

BENJAMIN STEAK HOUSE KITTE OSAKA

BENJAMIN STEAK HOUSE KITTE OSAKA

  • Nishi-Umeda, Osaka
  • Steak,Yakiniku/Steak / Steak / Seafood / American

坂口 照彦Teruhiko Sakaguchi

Mr. Sakaguchi listens to the voice of the ingredients and transcends culture as an explorer of deeper flavors.

He was born in 1971 in Osaka Prefecture. His childhood experience of making people smile with the food he cooked himself inspired him to pursue a career in cooking. After graduating from university, he trained at a hotel restaurant. He then spent 17 years working at an American restaurant, where he deepened his understanding of ingredient selection, cooking techniques, and authentic American culinary culture. Throughout his career, he has remained committed to "bringing happiness through food." His dishes exceed expectations, delivering surprise and delight, captivating even the most discerning gourmets.

坂口 照彦Teruhiko Sakaguchi

KABEAT

KABEAT

  • Kayabacho, Tokyo
  • Other countries,Global/International / Italian / General / French

平 雅一Masakazu Taira

Offering culinary experience brought by up-and-coming chefs in a variety of genres.

Mr. Taira honed his skills at famous Italian restaurants such as Acqua and Takubo and starred restaurants in Italy. Using ingredients selected from all over Japan, he transforms them into his own creative Italian cuisine, which fascinates his guests. KABEAT has five chefs who are experts in Italian cuisine, American cuisine, French cuisine, Japanese cuisine, and desserts, and they create and serve menus that make the most of the ingredients. Their menu, which combines their unique style with a sense of the season, will bring a fresh color to any occasion's dining experience.

平 雅一Masakazu Taira

Private & Partyspace Ryuduki

Private & Partyspace Ryuduki

  • Kinshicho/Sumiyoshi, Tokyo
  • Dining Bar,Dining bar / General / Sushi / Teppanyaki (iron griddle grilling)

髙田 航一Koichi Takada

The Chef's Recommendations

Mr. Takada makes the most of his experience and welcomes guests with dishes prepared with care and attention to detail.

He was born in 1971 in Miyazaki. He trained in the Western food department of a hotel. After working at Patisserie in Jiyugaoka, he served as a sous chef at an embassy in Aoyama Tokyo, learning French cuisine and cuisine from all over the world. After serving as a sous chef at an Italian restaurant in Tokyo and working at "Ore no French" and "Ore no Italian" affiliated restaurants, he joined the current company in October 2019. He is a general manager of the cooking department of restaurants such as REGINA and Ryuduki TEPPAN.  

髙田 航一Koichi Takada

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