961 - 980 of 1778 chefs
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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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il Cardinale Ginza Corridor Branch
イルカルディナーレ銀座コリドー店
- Ginza, Tokyo
- Italian,Italian/French / Italian / Western Teppanyaki (iron griddle grilling) / Wine
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?橋 雄Yu Takahashi
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An experienced Italian chef who has delighted people in the Ginza area.
Mr. Takahashi was born in 1982 in Tokyo. He studied hard as a chef at Italian restaurants in Tokyo, mainly in Ginza. After 5 years at SABATINI di Firenze, he gained 4 years of experience as head chef at il Cardinale Ginza Main Branch. He currently shows off his skill at il Cardinale Ginza Corridor Branch. In the corner of an office area where many people come and go, he delights guests who visit the restaurant.
?橋 雄Yu Takahashi
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L'aisance
L'aisance
- Fukui City, Fukui
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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吉川 正裕Masahiro Yoshikawa
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Mr. Yoshikawa aims to create a dining space where people can thoroughly enjoy the bounty of Fukui, the local area.
He was born in Fukui. After studying the basics of Western and French cuisine at the Teikoku Hotel in Osaka, he gained experience in wine bars and multinational restaurants. Valuing the connection with the community and wanting people to understand the backbone of the cuisine, he also devotes himself to supervising local restaurants, teaching cooking with local food resources, and participating in nutrition education programs for children. At L'aisance, which opened on July 15, 2022, he and Mr. Akae, with whom he has a close friendship, express their unique sensibility.
吉川 正裕Masahiro Yoshikawa
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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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Roast Beef no Mise Watanabe
ローストビーフの店Watanabe
- Kamigamo/Kitayama, Kyoto
- French,Italian/French / French / Steak / Wine
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渡辺 勇樹 Yuuki Watanabe
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With his pursuit of roast beef, Mr. Watanabe puts his uniqueness into each dish.
He gained experience in French restaurants and hotels. As he acquired various skills, he began to realize how different he was from the chefs around him and thought that he would like to "master his skills in one field" to pursue his uniqueness. Inspired by the realization that "warm roast beef also tastes great, instead of serving it cold," he opened Roast Beef no Mise Watanabe in 2013. In April 2021, the restaurant moved to a new location. He continues to devote himself passionately to mastering "Roast Beef."
渡辺 勇樹 Yuuki Watanabe
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atelier Morimoto XEX Teppan
atelier 森本 XEX 鉄板
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak
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森本正治Masaharu Morimoto
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Mr. Morimoto traveled to the United States to witness the sushi boom with his own eyes, then became a chef who gained attention in Japan and the United States.
He is from Hiroshima. He gained fame as the third-generation "Iron Chef of Japanese cuisine" in the TV show "Iron Chef" and as the only Japanese chef in the American version, "Iron Chef America." He continues to enjoy immense popularity in the United States to this day. With numerous restaurants worldwide, including its flagship location designed by Mr. Tadao Ando, the New York branch has been adored by celebrities worldwide since its opening. The restaurant is located in Roppongi on Stars and Stripes Avenue and is personally curated by Mr. Morimoto himself.
森本正治Masaharu Morimoto
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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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Hida Beef Bone Takayama Ramen Matsuri
飛騨牛骨高山ラーメン祭
- Hida/Takayama, Gifu
- Ramen,Ramen (noodles) / Tonkotsu Ramen (pork broth ramen)
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大野 勝也Katsuya Ono
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Seeking the ultimate ramen that will bring a smile to anyone's face.
Attracted by the work of a chef, who can see guests' happy faces up close, Mr. Ono entered the culinary world. At Matsuri, which opened in March 2021, he displays his skills as restaurant head and works hard to make a restaurant with more and more customer smiles.
大野 勝也Katsuya Ono
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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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Ryuduki TEPPAN
Ryuduki TEPPAN
- Kinshicho/Sumiyoshi, Tokyo
- Teppanyaki,Yakiniku/Steak / General / Hamburger Steak / Western Teppanyaki (iron griddle grilling)
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?田 航一Koichi Takada
The Chef's Recommendations -
Mr. Takada makes the most of his experience and welcomes the guests with his time-consuming cuisine.
Mr. Takada was born in 1971 in Miyazaki. He trained in the Western-style food department of a hotel. After working at Jiyugaoka patisserie, he worked as a sous-chef at an embassy in Tokyo in Aoyama, where he learned French cuisine and cuisine from around the world. Then after serving as sous-chef at an Italian restaurant in Tokyo, he worked at Ore no French/Italian affiliate before joining his current company in October 2019. He is now working as the head chef of the culinary department of "restaurant REGINA," "Ryuduki TEPPAN," and other affiliated restaurants.
?田 航一Koichi Takada
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ESPICE
ESPICE
- Sannomiya, Hyogo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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江見 常幸Tsuneyuki Emi
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A chef who preserves long-standing traditions while offering the joy of new culinary experiences.
Mr. Tsuneyuki Emi was born in 1981 in Kobe, Hyogo. After training at a famous restaurant in Kobe, he moved to France. He studied at Michelin 3-star Auberge du Vieux Puits in the Languedoc region of southern France and Michelin 3-star Arpège in Paris. Upon returning to Japan, he served at a gastro bar, KNOT, which was awarded the Michelin Bib Gourmand three years in a row, and became chef at ESPICE in 2016. With a deep love and respect for his hometown of Kobe, he continues to lead Kobe's French culinary scene.
江見 常幸Tsuneyuki Emi
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Kappa Ramen Honpo America Mura Branch
河童ラーメン本舗 米国村店
- Amerikamura, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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上田 忠義Tadayoshi Ueda
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Fan and Repeater Chef of Kappa Ramen (noodle)
Born in 1977 in Hyogo. He loved Kappa ramen for a long time and was a repeater. Via his friend, he started his ramen career at Sennichimae shop. He strives for his dream of starting his own shop every day.
上田 忠義Tadayoshi Ueda
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HOMMAGE
HOMMAGE
- Asakusa, Tokyo
- French,Italian/French / French / Wine
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荒井 昇Noboru Arai
The Chef's Recommendations -
Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.
He was born in 1974 in Tokyo. After graduating from junior high school, he went to a cooking school and had training at restaurants in Tokyo. At the age of 24, he went to France to work for restaurants with the stars such as [Auberge de Cimes] in Paris and [Auberge La Feniere] in Southern France. After coming back to Japan, he worked at Tsukiji Fish Market for 1 year to save money, then opened [HOMMAGE] at the age of only 26. He is currently offering original French dishes that can be created only in Tokyo, in his hometown Asakusa.
荒井 昇Noboru Arai
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Ishigaki Beef Charcoal-Grilled Yakiniku - Yamamoto
石垣牛炭火焼肉 やまもと
- Miyako Island/Ishigaki Island, Okinawa
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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山本 豊Yutaka Yamamoto
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He created a restaurant to casually enjoy the savory Ishigaki Beef that fascinates him.
He was born in 1961 in Osaka prefecture. When he had a part time job at a bistro cafe in his school days, he liked seeing the guests enjoying his dishes. This led him to the cooking field when he graduated from school. He improved his cooking skills for various genres at Japanese, western, and yakiniku (Japanese BBQ) restaurants in Osaka. In 1995, he got married and moved to the hometown of his wife, Ishigaki-jima Island, Okinawa prefecture. When he encountered Ishigaki Beef which was not well known at that time, he was fascinated with its exquisite taste. In the same year, he opened the current yakiniku restaurant which has become one of the top restaurants on the island. His restaurant is loved by both the locals and tourists.
山本 豊Yutaka Yamamoto
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Ukai Toriyama
うかい鳥山
- Hachioji, Tokyo
- Japanese,Japanese / General / Kushiyaki (grilled skewers) / Chicken
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佐藤 辰美Tatsumi Sato
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He focuses on maximizing the original flavor of the ingredients by keeping the recipes simple
He is a veteran with an experience of 16 years at [Ukai Toriyama], who has dedicated himself to mastering Japanese cuisine. He became the head chef 6 years ago, and every single day he keeps busy in the kitchen cooking delicious food. As a motto, he says "it is my job as a chef to make the ingredients taste even more delicious," so he aims to enhance the good features of each ingredient without elaborating on them too much. He offers delicacies that best represent the current season, thoroughly matching ingredients and balancing them with the seasoning broth.
佐藤 辰美Tatsumi Sato
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Setsugekka Ginza
雪月花 銀座
- Ginza, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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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
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Nikuya Setsugekka NAGOYA
肉屋雪月花NAGOYA
- Nagoya Station, Aichi
- Kaiseki (course menu),Japanese / General / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)
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田中 覚 Satoru Tanaka
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To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.
He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku (Japanese barbecue) restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.
田中 覚 Satoru Tanaka
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Sushi Takuma
鮨 匠真
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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伊藤 太久真Takuma Ito
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Mr. Ito is a borderless modern Japanese chef who has mastered various genres of cuisine.
He was born in 1965 in Hokkaido. Having been exposed to food from an early age, he entered the culinary world after graduating high school. He learned various genres of cuisine, including French cuisine. In November 2024, he opened a borderless modern Japanese food and sushi restaurant, Sushi Takumi, using his previous experience.
伊藤 太久真Takuma Ito
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Oku-Akasaka Sushi Tanji
奥赤坂 鮨 淡師
- Akasaka, Tokyo
- Sushi,Japanese / General / Sushi / Japanese Tea
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?田 達央Tatsuo Takada
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Mr. Takada delivers a sense of Japan that can only be offered in his restaurant.
He was born in 1985 in Fukuoka. Initially, he worked as a sales representative for IRIS OHYAMA and GURUNAVI. Then, he established a restaurant company and became involved in restaurants as an operation. After retiring, he trained at a high-end Sushi restaurant and later became independent. Currently, he is the owner and chef of Sushi Tanji. He selects high-quality ingredients from all over Japan, including marine products that his hometown, Kyushu, is proud of. In a space with a Japanese atmosphere, he conveys "Japaneseness that can be delivered only in that place."
?田 達央Tatsuo Takada
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honda Akasaka Branch
honda 赤坂店
- Akasaka, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Cookshop / Sake
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奈良 開Kai Nara
The Chef's Recommendations -
Mr. Nara produces a relaxing time for precious guests.
Having worked at honda in Akasaka for 8 years, he currently serves as manager. He has the J.S.A. SAKE DIPLOMA (Japanese sake sommelier) qualification. With this qualification, he proposes sake and small dishes that go well with it. Every day, he devotes himself to providing his guests with a blissful experience.
奈良 開Kai Nara
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