881 - 900 of 1701 chefs
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Mahoroba Irori Shinsaibashi
まほろば囲炉裏 心斎橋
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Unagi (eel) / Yakiniku (Japanese BBQ)
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大嶋 毅志Tsuyoshi Oshima
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A manager who has honed his skills mainly in Japanese cuisine and welcomes guests with courteous service.
Mr. Oshima was born in 1975 in Kyoto. His interest in eating and drinking led him to choose a life as a chef. In 2016, he entered Bar Hakushaku and started his career in earnest. Then, he studied at Restaurant Bar REST and accumulated more experience as a chef at the seaside restaurant Kaibo-tei in Maizuru-shi, Kyoto. In 2017, he joined Mahoroba Iroriyaki Shinsaibashi. Currently, he responds to everything from cooking to hospitality as a restaurant manager.
大嶋 毅志Tsuyoshi Oshima
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Sushi Niebana
鮨にえばな
- Susukino, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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小倉 一夫Kazuo Ogura
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With a strong passion for food since childhood, Mr. Ogura has been active both domestically and internationally.
He was born in 1967 in Hokkaido. Since his family was a caterer, he has had a strong interest in food since childhood. It naturally occurred to him that his future dream was to become a chef, and he entered the culinary world after graduating from school. He honed his skills mainly in Japanese restaurants and sushi restaurants. Since then, he has worked overseas, in Singapore and Germany, as well as in Niseko, Otaru, and Sapporo. Currently, he is active at Sushi Niebana, which opened in February 2023.
小倉 一夫Kazuo Ogura
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Sabatini di Firenze Daimaru Tokyo Branch
サバティーニ・ディ・フィレンツェ 大丸東京店
- Marunouchi, Tokyo
- Italian,Italian/French / Italian / Pasta / Steak
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古田 稔Minoru Furuta
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Mr. Furuta decided to become a craftsman to acquire expertise and entered the culinary world.
Mr. Minoru Furuta was born in 1965 in Saitama. He studied under Mr. Bardi at Sabatini di Firenze Tokyo for 16 years, then worked as a sous chef at Sabatini di Firenze Daimaru Tokyo branch for 7 years. After that, he studied traditional cuisine and became a sous chef at Sabatini di Firenze Daimaru Tokyo in 2007 for 7 years. In 2014, he became a head chef at the Western-style restaurant Ginza Grill Cardinal. Then, he was appointed head chef at Sabatini di Firenze Daimaru Tokyo in 2020.
古田 稔Minoru Furuta
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Burisho
魚師匠
- Kyoto Station, Kyoto
- Seafood,Japanese / General / Japanese Sosaku (creative cuisine)
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松本 穂高Hodaka Matsumoto
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Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.
He was born in 1977 in Kyoto. A part-time job in high school led him to the food and beverage world. He expanded his career by serving as manager of a creative kaiseki restaurant in Kyoto and as executive chef of a Japanese restaurant in Beijing, China. Currently, he is using his wealth of experience to reach a new height at Burisho.
松本 穂高Hodaka Matsumoto
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Kuzushi Washoku Koukian
くずしわしょく香季庵
- Mitsukoshimae, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
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高橋 直希Naoki Takahashi
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Mr. Takahashi creates a world of Japanese cuisine that surprises and impresses guests.
Based on Japanese cuisine that makes the most of seasonal ingredients, he continues to develop new dishes combining French and Italian techniques.
高橋 直希Naoki Takahashi
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restaurant REGINA
restaurant REGINA
- Kinshicho/Sumiyoshi, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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郡司 昭彦Akihiko Gunji
The Chef's Recommendations -
Mr. Gunji learned Italian and French cuisine and now serves stylish dishes as a head chef.
He was born in 1981 in Tokyo. He trained in a hotel banquet hall, cafe, French restaurant, and so on. After working at an Italian restaurant in Roppongi, he joined the current company in 2019. His strength is that he has studied both Italian and French cuisine. Currently, he works as the head chef of the restaurant REGINA. He serves stylish and special dishes that match the restaurant's atmosphere.
郡司 昭彦Akihiko Gunji
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Sushi Kazumasa
鮨一正
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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渡邉 敏章Toshiaki Watanabe
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Mr. Watanabe steps forward with his skills and ambition.
He was born in 1991 in Saitama. As a student, he discovered the appeal of Japanese food through a part-time job at a sushi restaurant and was drawn to its depth. After graduating from high school, he began training in Japanese cuisine. He spent ten years honing his skills as a sushi chef at several sushi restaurants. Then, he joined his current company because he sympathized with the representative's personality and management philosophy. In 2022, he was in charge of Sushi Kazumasa at the same time as it opened.
渡邉 敏章Toshiaki 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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BAR ALMON
BAR ALMON
- Nishi-Azabu, Tokyo
- Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky
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杉本 真人Makoto Sugimoto
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Serving a relaxing drink with the hospitality skills acquired at a prestigious hotel.
Mr. Sugimoto was born in Hokkaido. After working at ANA InterContinental Hotel Tokyo, he has worked at BAR ALMON since 2021. He is currently the manager of the bar. Having gained hospitality skills as a prestigious hotel staff member, he now offers drinks that give his guests a break in a corner of Nishi-azabu.
杉本 真人Makoto Sugimoto
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Crony
Crony（クローニー）
- Nishi-Azabu, Tokyo
- French,Italian/French / French
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春田 理宏Michihiro Haruta
The Chef's Recommendations -
Up-and-coming chef with reliable skills to sublimate his cutting-edge sense into fine dishes.
He was born in 1987. After graduating from the culinary department in a high school, he started working for a hotel in Fukuoka. At the age of 20, he went to France to have training in Alsace, Perigord, and Province, then worked for [Ledoyen], a restaurant with 3 stars in Paris. After coming back to Japan, he worked for [Quintessence], a restaurant with 3 stars in Tokyo. Then he got interested in Northern European cuisine that started becoming popular, so he went to the Northen Europe to accumulated further experiences at [KADEAU], a restaurant with 1 star in Denmark and [MAAEMO], a restaurant with 2 stars in Norway. After coming back to Japan, he worked as a chef at [Tirpse] and contributed to them to receive 1 star. Since December 2016 he has been a chef at [Crony].
春田 理宏Michihiro Haruta
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MUSIUM
MUSIUM
- Roppongi, Tokyo
- Dining Bar,Dining bar / Cocktail / Whisky
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梶原 威志Takeshi Kajiwara
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Mr. Kajiwara is a bartender with various faces, offering conversation and drinks unique to the bar.
He was born in 1972 in Oita. While studying design at university, he began working part-time as a bartender. After graduation, he worked as an art director but also continued to hone his skills as a bartender, obtaining "Whiskey Professional" certification as a "Whiskey Connoisseur." He has diverse backgrounds, such as organizing his own band with deep knowledge of music. With a three-way approach featuring drinks, art, and music, he entertains guests who visit the bar.
梶原 威志Takeshi Kajiwara
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Piopiko
Piopiko
- Shijo Karasuma/Karasuma Oike, Kyoto
- Mexican/Central American,Global/International / Mexican/Central American / Asian Creative Cuisine / Cocktail
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上北 哲也Tetsuya Uekita
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Fascinated by Mexico's unique flavor, Mr. Uekita deepened his cuisine exploration.
He was born in 1983 in Osaka. Being fascinated by the delicious vegetables his grandmother grew when he was a child was the starting point for his career as a chef. Upon graduating from university, he moved to the United States. While receiving agricultural training, he worked with Mexicans and was introduced to Mexican food. After returning to Japan, he started his career as a chef at a Japanese restaurant in Osaka, gaining experience in various genres such as cafes and Italian. In 2020, he was appointed chef of Piopiko in Ace Hotel Kyoto, as his solid skills and multinational experience were in high demand.
上北 哲也Tetsuya Uekita
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Hakodate Kaisenryori Kaikobo
函館海鮮料理 海光房
- Hakodate, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine
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東谷 篤Atsushi Azumaya
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Naturally entered the world of cooking after growing up watching his aunt and mother run the restaurant.
Born in Oshamanbe. His aunt ran a restaurant there, which his mother worked at as well. Although he originally worked in a different industry, growing up watching his aunt and mother run the restaurant together naturally lead to him becoming a chef as well. After graduating from culinary school, he worked at hotels in locations such as Onuma, Lake Toya, and Noboribetsu. In Hakodate, he met his mentor Maejima at one of Hotel Hokke Club's Japanese restaurants, and began studying under him. He then worked as head chef at Hakodate Park Hotel and Hakodate Royal Hotel before taking up the position of head chef at Hakodate Kaisenryori Kaikobo.
東谷 篤Atsushi Azumaya
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SUSHIGEN
すし験
- Marunouchi, Aichi
- Sushi,Japanese / General / Sushi / Shabu-shabu (boiled meat slices)
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秋枝 泰祐Hiromasa Akieda
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Crafting a perfect experience for each day's guests.
Mr. Hiromasa Akieda was born in 1970 in Aichi Prefecture and started in the restaurant business at the age of 20. He has worked in Nagoya, Aichi, focusing his studies on Japanese food, and became familiar with a variety of ingredients. He currently manages [SUSHIGEN], where he carefully chooses the perfect ingredients and sake for each day's guests, serving a blissful experience over the counter.
秋枝 泰祐Hiromasa Akieda
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Sushi Matsumoto
鮨まつもと
- Gion, Kyoto
- Sushi,Japanese / General / Sushi
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松本 大典Daisuke Matsumoto
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World renowned chef of traditional Tokyo-style Sushi in Kyoto.
He was born in 1974 in Kanagawa. He was raised being surrounded by seafood, as his father owned a local fish restaurant and one of his relatives also ran a sushi restaurant. That is why he also decided to be a sushi chef, and entered the field dreaming to be a skillful master. He had training at several restaurants including one owned by his relative, a renowned one in Ginza, and [Sushi Shimizu] in Shimbashi. He got independent in 2006, and looked for a place to open his own restaurant. He fell in love with the atmosphere of Gion in Kyoto, and decided to open a sushi restaurant there to spread Tokyo-style sushi in Kyoto. Now it is one of the most renowned sushi restaurant in Kyoto with many fans even abroad.
松本 大典Daisuke Matsumoto
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Okinawa Kaiseki Akasaka Tantei
沖縄懐石 赤坂潭亭
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Okinawa Cuisine
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飯倉 健二 Kenji Iikura
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Aiming to be a bridge to connect the world through cuisine.
Mr. Iikura was born in 1973 in Tokyo. Becoming a chef has been his dream since he was a student. After studying for about 10 years at a Japanese restaurant, Sakuichi, in Osaka, he returned to Tokyo. Worked at kappo and Japanese restaurants in Tokyo before entering Akasaka Tantei in 2010. Upon joining the restaurant, he became sous chef and was promoted to head chef in 2020. He aims to contribute to the development of Okinawan cuisine and culture, saying, "I want to make the most of Okinawan flavors based on Japanese cuisine."
飯倉 健二 Kenji Iikura
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Sushi Kimura
すし喜邑（㐂邑）
- Futako-Tamagawa/Yoga, Tokyo
- Sushi,Japanese / Sushi
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木村 康司Koji Kimura
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"Master of Aged Sushi" celebrated for patiently facing ingredients and accumulating experiments
Born in 1971 in Tokyo, Kimura Koji was born as a third generation of his family-business sushi restaurant. After having trained in his grandfather's restaurant and his uncle's, he entered the well-known tempura restaurant [Mikasa] just before opening his restaurant. As a result, this experience contributed greatly to his aged sushi, learning how to prepare ingredients without using water. Kimura established [Sushi Kimura] when he was 33 years old. Accumulating experiments for a long time, he invented a new genre of sushi,"Aged Sushi." After Michelin Guide 2013, [Sushi Kimura] has obtained two stars for 5 years straight.
木村 康司Koji Kimura
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Iriya Kishimojin-monzen Nodaya
入谷鬼子母神門前のだや
- Ueno, Tokyo
- Japanese,Japanese / Unagi (eel) / Hitsumabushi (eel bowl)
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江部 惠一Keiichi Ebe
The Chef's Recommendations -
The chef is the head of a cook agency, but he is leading other chefs with his excellent skills, not by his lineage.
Born in Tokyo in 1959. He studied in the Faculty of Law at a university. After some hesitation about his future, at the age of 23 he decided to enter Noda Cook Agency which is his family business. He noticed that many people started a training as teenagers, and therefore not all the people surrounding him welcomed him. However, he self-imposed to enhance skills, and did it very quickly. Finally everybody acknowledged him as the head of the restaurant. In 2015 he got a laryngeal cancer, but revived. Currently, he is in charge of grilled dishes with the motto of [never retire till the death].
江部 惠一Keiichi Ebe
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TOGO'S
東郷（TOGO'S）
- Gaienmae/Aoyama-Itchome, Tokyo
- Japanese,Japanese / General / Soba (noodles) / Sake
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東郷 健一郎Kenichiro Togo
The Chef's Recommendations -
With global Japanese cuisine that transcends national boundaries, the famous chef continues to move with the times.
Mr.Togo was born in 1964 and is a native of Tokyo. At 18 years old, he began training at the Tosa (modern Kochi Prefecture) cuisine restaurant Neboke, located in Akasaka. After that, he moved to New York and gained experience as head chef at a branch of the long-standing sushi restaurant Hatsuhana. He also worked at a popular Japanese restaurant in Manhattan. With an enthusiastic invitation from Mr. Nobuyuki Matsuhisa, the owner and chef of NOBU, he joined NOBY NEW YORK CITY as an opening staff. Through his activities in Israel and his work in London, he was appointed as head chef of the Tokyo branch. In 2009 he struck out on his own. Currently, he works at a new restaurant in Minami-Aoyama.
東郷 健一郎Kenichiro Togo
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Daiki Suisan Kaiten Sushi Dotonbori Branch
大起水産回転寿司 道頓堀店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Kaitenzushi (conveyor belt sushi),Japanese / Sushi
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今村 哲也Tetsuya Imamura
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Mr. Imamura is a chef who conveys the appeal of Sushi through Sushi seminars.
He was born in 1971 in Osaka. With his love of eating, he decided to pursue a career in the food industry. Although he initially did not like sushi, the taste of the sushi he made himself led him to the world of sushi. He actively shares the appeal of Sushi at Sushi seminars, such as lecturing guests on how to make sushi. "I devote myself to ensuring that guests can enjoy their meals with a smile," he says.
今村 哲也Tetsuya Imamura
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