881 - 900 of 1763 chefs
-
CADRAN
CADRAN
- Ginza, Tokyo
- French,Italian/French / French / Wine
-
-
-
-
Doikatsuman
土井活鰻
- Fushimi/Daigo, Kyoto
- Japanese,Japanese / General / Unagi (eel)
-
![]()
土井 貴史Takashi Doi
The Chef's Recommendations -
Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.
Mr. Doi's grandfather managed a river fish wholesale store in the central wholesale market in Kyoto, so he has been familiar with business since childhood. After graduating high school, he trained under his grandfather and inherited his business at 26 when his grandfather passed away. In March 2018, he changed industries from the fish store to open his own restaurant Doikatsuman, where he works as the owner and store manager.
土井 貴史Takashi Doi
-
-
Kioicho Kichiza
紀尾井町 吉座
- Nagatacho, 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)
-
![]()
比留川 元章Motoaki Hirukawa
-
Impressed by people enjoying his cooking, Mr. Hirukawa entered the culinary world.
He was born in 1961 in Kanagawa. Since childhood, he has loved to cook. When he served food to his friends and family, he was so happy to see them enjoy it that he decided to work at a Japanese restaurant to cook authentic Japanese cuisine. He trained in Japanese cuisine at such restaurants as Yokohama Kadoya Main Branch, Nagoya Seryna, Tsuruyoshi, Takahama, Ginza Kansai Kappo Amano, Kamakura Ayatei, and Kissyo Yokohama Branch. Currently, he is the head chef at Kioicho Kichiza.
比留川 元章Motoaki Hirukawa
-
-
Gion Vitra
祇園びとら､
- Gion, Kyoto
- French,Italian/French / French / Kyoto Cuisine / Wine
-
![]()
滝川 朱里Akari Takigawa
-
Ms. Takigawa was fascinated by the delicate and deep flavors of gorgeous French cuisine.
She was born in Chiba. After graduating high school, she entered the culinary world by her parent's recommendation. Began her training at the Western-style restaurant Co Vian in Chiba, where she gradually learned the fun of cooking. Then, she moved to Auberge Fontaine Bleau Atami, where she was fascinated by the deep flavors of gorgeous French cuisine and earnestly began to hone her skills. In 2019, she joined Gion Vitra in Kyoto by chance. She always strives to provide a special time with delicious food and a relaxing space.
滝川 朱里Akari Takigawa
-
-
Setsugekka Ginza
雪月花 銀座
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
-
![]()
田中 覚 Satoru Tanaka
The Chef's Recommendations -
Mr. Tanaka is a "master of meat" who dedicates his life to offering the finest taste.
He was born in 1967 in Gifu Prefecture. As the eldest son of a family where his grandfather was a beef farmer and his father was a butcher, he has held a knife and handled meat since he was 10. He dreamed of becoming a restaurant chef from an early age, then opened his first Yakiniku restaurant at 25. His unique world view of menu structure and store design became the talk of the town, and he has opened 18 meat restaurants in Tokyo, Nagoya, Gifu, and Shiga. In particular, NIKUYA Setsugekka in Nagoya was listed in the "Michelin Guide Aichi, Gifu, and Mie 2019 Special Edition". It has also won consecutive "Tabe-Log" awards and is gaining popularity.
田中 覚 Satoru Tanaka
-
-
#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
-
![]()
増田 真志Shinji Masuda
-
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
-
-
Matsusakagyu Yakiniku M Namba Branch
松阪牛焼肉Ｍ 難波店
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean
-
![]()
深見 和俊Kazutoshi Fukami
-
Realizing personal growth through work and accumulating solid skills and knowledge.
Mr. Fukami was born in 1966 in Osaka. At the invitation of his best friend, he entered into the world of cooking. He gained experience at a Yakiniku restaurant and learned the skills necessary for Yakiniku from scratch, such as the selection of ingredients, the degree of roasting, and the amount of heat. After that, he moved to Matsusakagyu Yakiniku M Namba Branch through the introduction of an acquaintance and further honed a wider range of cooking skills. He is always looking for new challenges and continues to face the ingredients and cooking methods sincerely.
深見 和俊Kazutoshi Fukami
-
-
XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros.
XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros.
- Roppongi, Tokyo
- Italian,Italian/French / Italian / Tempura (battered, fried seafood and vegetables) / Cocktail
-
![]()
サルヴァトーレ・クオモSalvatore Cuomo
-
Influenced by his father, a chef, Mr. Cuomo aspired to become a chef at 11.
Mr. Cuomo was born in Naples, Italy. Influenced by his father, a chef, he aspired to become a chef at 11 and apprenticed at his uncle's restaurant. Since then, he traveled back and forth between Japan and Italy and continued his training. He is credited as a pioneer who made "Napoli Pizza" famous in Japan. In terms of cuisine, he always aims to be the only one, not the number one. He serves as the grand chef of the "Italian" cuisine at the XEX brand to spread its flavor not only in Japan but also to the world every day.
サルヴァトーレ・クオモSalvatore Cuomo
-
-
Katsudon Daijyu Osu Branch
かつ丼大樹 大須店
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Katsudon /Katsuju (fried pork cutlet bowl),Japanese / General / Katsudon (fried pork cutlet bowl) / Donburi (rice bowl)
-
![]()
山田 紅葉Momiji Yamada
-
Ms. Yamada is always ready to entertain guests with a smile so that they can enjoy their meals even more deliciously.
Ms. Yamada is always ready to entertain guests with a smile so that they can enjoy their meals even more deliciously. As a floor staff supporting the 2nd branch of Katsudon Daijyu, which attracts many guests with its popular "Katsudon without binding with eggs," she is improving her skills every day. Her motto is to be flexible and attentive to guests' requests. In order to create a comfortable space, she works hard to make the restaurant even better.
山田 紅葉Momiji Yamada
-
-
Tokachi-butadon Ippin Sapporo Station Stellar Place Branch
十勝豚丼いっぴん 札幌駅ステラプレイス店
- Sapporo Station, Hokkaido
- Japanese,Japanese / General / Donburi (rice bowl) / Hokkaido Cuisine
-
![]()
中村 貴紀Takanori Nakamura
-
The phrase customers say how delicious the food was, is everything the chef works for
While still a student, he discovered the joy of cooking while working part-time at an Izakaya (Japanese pub). After that, he managed a number of restaurants for “Muroran Yakitori Yoshidaya” and “Tokachi Butadon Ippin” before assisting in the opening of a branch restaurant at Stellar Place. With his creed of making each and every dish with the greatest of care, he goes about his daily preparations. He says that hearing customers tell him that his food was delicious is particularly moving. The butadon (pork bowl) prepared by Mr. Nakamura is infused with the gratitude he has for his customers, and people throng to the shop every day in search of that delicious taste.
中村 貴紀Takanori Nakamura
-
-
Margotto e Baciare
Margotto e Baciare
- Nishi-Azabu, Tokyo
- French,Italian/French / French / Wine
-
![]()
加山 賢太Kenta Kayama
The Chef's Recommendations -
A chef who manipulates aromas and temperature to cook seasonal ingredients into exquisite dishes.
Mr. Kayama was born in 1984 in Hiroshima. Growing up looking up at his father, a chef, he learned from childhood that being a chef is not only about making delicious food but also about making customers feel at ease and happy. He trained at renowned restaurants such as the three Michelin-starred Motoazabu Kanda and Quintessence. In 2014, he was appointed chef at Margotto e Baciare. In June 2022, Margotto Hawaii opened in Hawaii. He works between both Nishi-Azabu and Hawaii.
加山 賢太Kenta Kayama
-
-
Sushi Isono
鮨 いその
- Odori Park, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
-
![]()
磯野 直大Naohiro Isono
-
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
-
-
Kazumiya
かず味家
- Okachimachi, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
-
![]()
川内谷 一美Kazumi Kawauchiya
The Chef's Recommendations -
After hard training days, he was fully prepared to be independent.
He was born in 1971 in Hokkaido. Tokyo fascinated him a lot during his boyhood, which was why he went to Tokyo right after graduating from junior high school and started live-in training at a traditional Japanese restaurant. As the training was so hard, 4 out of 5 trainees quit in only 6 months. But he tried his hardest to learn the fundamentals of Japanese cuisine there for 7 years. After he got married and had a child, he moved to another restaurants such as a Japanese restaurant and izakaya (Japanese pub) and had further training. In 2012, he went independent and opened [Kazumiya], a compilation of his cooking career.
川内谷 一美Kazumi Kawauchiya
-
-
HANARÉ
HANARE
- Miyako Island/Ishigaki Island, Okinawa
- Innovative/Fusion,Sosaku (creative) / General / French / General
-
![]()
反町 世俊Seigon Sorimachi
-
Mr. Sorimachi expresses inner art on plates through food.
He was born in 1981 in Shanghai. Started with Japanese cuisine, he trained extensively in Western, Italian, and French cuisine, and then spent six years abroad. After returning to Japan, he developed his own unique cuisine by fusing Yaeyama ingredients with techniques and seasonings from Japanese, Chinese, and Southeast Asian cuisines. As a result, he caught the attention of the hotel's executive chef, Mr. Hirata. He then became the chef of HANARÉ from its opening on June 1, 2022, to express Ryukyuan culture innovatively.
反町 世俊Seigon Sorimachi
-
-
Kiyose Soba Kashiwaya
季寄せ 蕎麦 柏や
- Mitaka, Tokyo
- Japanese,Japanese
-
![]()
長田 浩Hiro Osada
-
He was fascinated by the idea of working with Japanese cuisine
During his time as a student at culinary college, an older student took him to a Japanese restaurant and showed him what it was like to be a head chef there. He immediately became fascinated by the beautiful work that chefs of Japanese cuisine do. He began working in this area because he wanted to become a teacher of Japanese chefs.
長田 浩Hiro Osada
-
-
Ginza Cobau Namiki-dori branch
銀座コバウ並木通り店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
小山 展男Nobuo Oyama
-
Mr. Oyama warmly welcomes guests and offers sincere hospitality.
Mr. Oyama was born in 1982 in Osaka. When he visited a bar, he felt the pleasure of serving customers, and he entered the restaurant industry at 24. Starting in hotels and lounge bars, he worked and got experience in various genres, including an Italian restaurant, oyster bar, izakaya (Japanese-style pub), ramen shop, and game meat cuisine restaurant. After joining Ginza Cobau, he provides guest-oriented service with the pride and satisfaction of an upscale restaurant.
小山 展男Nobuo Oyama
-
-
Sushi Rakuichi
鮨 楽一
- Shimbashi/Shiodome, Tokyo
- Sushi,Japanese / General / Sushi / Sake
-
![]()
福室 武尊Takeru Fukumuro
-
Mr. Fukumuro is creating a space that brings smiles to guests' faces.
He was born in 1983 in Tokyo. Admiring the owner of a sushi restaurant where he had a part-time job in high school, he aspired to become a sushi chef. After studying the basics at a culinary school, he trained at a major sushi restaurant. He worked hard to realize his dream of owning his restaurant and opened Rakuichi on June 18, 2024. Intending to pursue new culinary attractions while carrying on the traditions and techniques that he has cultivated, he is improving day by day.
福室 武尊Takeru Fukumuro
-
-
Wolfgang's Steakhouse Fukuoka
ウルフギャング・ステーキハウス 福岡店
- Sumiyoshi, Fukuoka
- Steak,Yakiniku/Steak / Steak / Wine
-
![]()
田山 欣彦Yoshihiko Tayama
-
Mr. Tayama takes great care in the quality, aging, and grilling of his food and gives guests moments of supreme bliss.
He was born in Osaka in 1976. Influenced by his father, who was a chef, he naturally pursued a career in the culinary field. He studied intensely at French and Italian restaurants in hotels for nine years and showed off his skills at house weddings and cafes. After joining Wolfgang's Steak House Osaka in 2015, he was appointed head chef of the Fukuoka branch in 2019 because of his solid culinary skills and leadership abilities that live up to the name of the high-class restaurant. In his daily work, he keeps the "taste of the finest steakhouses that impress even gourmets," which originated in New York.
田山 欣彦Yoshihiko Tayama
-
-
Sushi Gyoten
鮨行天
- Hirao/Kiyokawa, Fukuoka
- Sushi,Japanese / Sushi
-
![]()
行天 健二Kenji Gyoten
-
Born in a family running a sushi restaurant, he finally decided to make a living from sushi.
He was born in 1982 in Yamaguchi. Sushi was a part of his life since he was small, as his grandfather was a sushi chef. But he was not sure if a sushi chef was the right occupation for him, so at the age of 18 he had a trip to New Zealand to find himself. After making the final decision to make a living from sushi, at the age of 21 he started training at a renowned restaurant in Tokyo. In 2009, he opened a restaurant in his hometown, Shimonoseki in Yamaguchi. In 2012, the restaurant was relocated to Fukuoka. In 2014, the restaurant won 3 stars which was given to only 2 restaurants including his one.
行天 健二Kenji Gyoten
-
-
M no Yakiniku Fukushima Main Branch
Mの焼肉 福島本店
- Osaka Station/Umeda Station, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
筒井 啓太Keita Tsutsui
-
Mr. Tsutsui always strives for growth through his diversified experiences and solid skills.
He was born in 1994 in Hyogo. Since childhood, he has been fascinated by careers that bring joy to people, which led him to become a chef. He gained experience working in an Italian restaurant while studying at Tsuji Culinary Institute. Even after graduation, he developed his skills at a renowned Italian restaurant. After enhancing his specialized knowledge and skills, he started working at his current company to challenge himself in a new field. While emphasizing not only cooking but also communication skills, he showcases his skills at M no Yakiniku Fukushima Main Branch.
筒井 啓太Keita Tsutsui
-
