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1141 - 1160 of 1763 chefs

Umaya JR Hakata City Branch

うまやJR博多シティ店

  • Hakata Station, Fukuoka
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

?田 真太Shinta Takata

The Chef's Recommendations

He entered the restaurant field with no knowledge, but it has become his true vocation without knowing.

He was born in 1975 in Nagasaki prefecture. After working at [Teraoka] which is an old-established traditional Japanese restaurant, and [Choei Sushi] in Hakata, he became the master chef at [Umaya JR HAKATA CITY branch] in 2011. When he graduated from school, he did not know what he wanted to do and entered the restaurant field through the introduction of his acquaintance. He improved his original good cooking sense in the fields of Japanese cuisine and sushi and has actively worked for many years. Now he enjoy his life as a chef and this restaurant job along with his interest for enjoying sake. 

?田 真太Shinta Takata

Yakiniku Senzankaku

焼肉 千山閣

  • Himeji, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

金豊 英学Eigaku Kanetoyo

The Chef's Recommendations

His mystery sauce and uncompromising approach to selecting ingredients bring satisfaction to his customers

Born in Osaka in 1950, his marriage triggered him to begin his career as a chef. He used to help out at his family's yakiniku (barbecued meat) restaurant, which equipped him with the techniques and exacting standards of a chef. Ten years later, he opened [Yakiniku Senzankaku]. Mr. Kanetoyo says that he "wants to please his customers by providing high quality Japanese black beef at reasonable prices". His original dipping sauce, based on a secret family recipe that he inherited from previous generations, has gained real popularity. The restaurant is now thriving so much that it sometimes sells out of beef.

金豊 英学Eigaku Kanetoyo

Salon Bar Thistle

Salon Bar Thistle

  • Hikone/Taga/Aisho, Shiga
  • Cigar Bar,Bars (pubs) / General / Beer / Cocktail

宮下 純Jun Miyashita

The Chef's Recommendations

This bartender skillfully creates cocktails to suit the tastes of each and every customer

Born in Shiga prefecture in 1976, his mastery of bartending began with a part-time job. He then worked at Nagahama Royal Hotel and further honed his skills at Imperial Hotel Osaka. With this hotel experience under his belt, he opened Salon Bar Thistle in February 2005. He now works as the bar's owner-bartender, serving exquisite cocktails. After completing cigar training in the Philippines and Cuba (the home of cigars), he obtained a Cigar Manager qualification. He can even teach first-time smokers how to appreciate cigars.

宮下 純Jun Miyashita

Torikadoya

鳥かど家

  • Shimbashi/Shiodome, Tokyo
  • Kaiseki (course menu),Japanese / Chicken / Unagi (eel) / Sake

鈴木 徹雄SUZUKI TETSUO

I'm the third generation since my grandfather founded this restaurant. From here on out, I will protect this legacy of flavor.

Starting with his grandfather, he is the third generation. He started helping at the restaurant since he was in high school. At first, he would only deliver food, but around when he turned eighteen, his father and brother began to teach me how to cook. Now, he preserves this legacy of flavor with my brothers.

鈴木 徹雄SUZUKI TETSUO

Sha Tom Yum Kung Pochana

シャー・トムヤムクン・ポーチャナー

  • Ueno, Tokyo
  • Thai/Vietnamese,Other Asian / Thai / Asian Creative Cuisine / Thai Curry

チャイ・ナ・ライChai Na Rai

A chef who loves his homeland of Thailand above all else

Born in Lopburi, Thailand, Mr. Chai Na Rai came to Japan after training at a hotel in Thailand. In Japan, he worked as a chef at the predecessor to [Sha Tom Yum Kung Pochana] in Ueno-Hirokoji. He is skilled in making a wide variety of regional Thai dishes that range from the north of Thailand to the south. With a bright and friendly personality, he has many fans and says, [it makes me happy when I get customers to like Thailand or Thai cuisine.] He also cheerfully provides dishes that are not on the menu if a customer orders it.

チャイ・ナ・ライChai Na Rai

Kushinobo Osaka Hozenji Main branch

串の坊 大阪法善寺本店

  • Namba, Osaka
  • Japanese,Japanese / General / Kushiage (deep-fried skewers)

大須賀 誠Makoto Osuga

He kept working in the cooking field, then found the charms of kushikatsu (deep-fried meat and vegetables on a skewer).

He was born in 1970 in Shizuoka prefecture. He was helping the sushi restaurant run by his family since he was very young. When he was a student at Tsuji Culinary Institute, he was impressed with delicateness and deepness of kushikatsu (deep-fried meet and vegetables on a skewer) at [Kushinobo] where he had a part time job. In 1990, he entered Kushinobo. In 1997, he was selected as the manager in his 20s, since when he accumulated experiences at several branches. In 2007, he became the manager of [Osaka Hozenji Main branch]. Currently he keeps surprising and impressing the guests with his attitude seeking for new ingredients while following the taste of tradition from the time the restaurant was established.

大須賀 誠Makoto Osuga

Toyonaka Sakurae

とよなか桜会

  • Toyonaka, Osaka
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Cookshop

満田 健児Kenji Mitsuda

The Chef's Recommendations

His cherishes originality and develops one-of-a-kind flavors that cannot be found anywhere else

He was born in 1969 and grew up in Shizuoka Prefecture. After graduating from Tsuji Culinary Institute he wanted to zero in on a culinary specialty, so he decided to start training at a washoku (traditional Japanese cuisine) restaurant. At this 2-star restaurant he was able to study washoku cuisine and learn about its unique presentation style. He then went on to develop his skill set even further at Rihga Royal Hotel before moving on to open "Toyonaka Sakurae".

満田 健児Kenji Mitsuda

Teshigoto Zefu

てしごと是歩

  • Kokubuncho/Ichibancho, Miyagi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

菊田 正見Masami Kikuta

The Chef's Recommendations

A genuine cook who prepares each ingredient in a way that brings out its best qualities

Born in 1972 in Fukushima City, Fukushima Prefecture. Liked cooking from a young age, and entered into the world of professional cooking with a passion to continue this as his life's work. He is working hard not to forget his ambition to improve, and working daily at [Teshigoto Zefu].

菊田 正見Masami Kikuta

Teppanyaki Atsu-Atsu

鉄板焼き あつあつ

  • Korinbo/Katamachi, Ishikawa
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling) / General

多川 滋樹Shigeki Tagawa

He mastered tappanyaki (grilled on iron griddle) cuisine in his own style, after accumulating training in Kanazawa and Osaka.

He was born in 1981 in Ishikawa prefecture. After working in various fields, at the age of 27 he started training at a teppanyaki (grilled on iron griddle) restaurant in Kanazawa for 2 and a half years, and at a high-end teppanyaki restaurant in Osaka for 3 years. In February 2015, he opened [Teppanyaki Atsu-Atsu] in Kanazawa to offer reasonable teppanyaki which is generally considered high-budget. His dishes served in his own style receive high reputation, such as steak with A5-rank Hida Beef, and a teppan (iron griddle) Chinese menu cooked on an iron griddle.

多川 滋樹Shigeki Tagawa

Hot Sand Senmonten OHANABATAKE Gion Branch

ホットサンド専門店 'OHANABATAKE 祇園店

  • Gion, Kyoto
  • Cafe,Cafe/Sweets / Sandwich / Fresh Juice

長谷川 宜弘Yoshihiro Hasegawa

From a kitchen car to the world! An owner who expands the circle of smiles.

Mr. Hasegawa is a representative of the OHANABATAKE Group. In 2017, with just one kitchen car, he started selling "beef sandwiches" as the only menu item. It had grown so popular that there was a line every time and an hour-long wait. He incorporates a variety of ideas from a keen perspective in order to share with the world from the Kansai region. He develops all menu ideas, and only satisfying items are offered. The carefully calculated deliciousness and satisfaction bring smiles like flowers to the faces of visitors.

長谷川 宜弘Yoshihiro Hasegawa

Beefsteak Kawamura Sannomiya main branch

ビフテキのカワムラ三宮本店

  • Sannomiya, Hyogo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak

菅 雅也Masaya Suga

The Chef's Recommendations

Exciting Teppanyaki performance in front of guests.

He was born in 1982 in Hyogo prefecture. His passion for [Kobe beef] made him proceed the culinary career. Growing up near [Beefsteak Kawamura main branch], he entered there at the age of 18. His diligent apprenticing promoted him to restaurant manager at a chain restaurant in 2007. In December 2016, he became a restaurant manager at [Beefsteak Kawamura Sannomiya branch] and takes care of the total operation as well as demonstrating his cooking skill to serve beautiful Kobe beef.

菅 雅也Masaya Suga

Ichifuku Makurazaki no Ajidokoro

一福 枕崎の味処

  • Ibusuki/Makurazaki, Kagoshima
  • Japanese,Japanese / Tonkatsu (fried pork cutlet) / Sashimi (raw fish)/Seafood / General

井上 常大Jodai Inoue

He is the second generation preserving 60 years of traditional flavors

[Ichifuku - Makurazaki no Ajidokoro] was set up by Mr. Inoue's parents. Thanks to the support of their many customers, the restaurant has stayed open for 60 years. Mr. Inoue decided to become a chef in order to take over the restaurant. He works hard to preserve traditional flavors but also to generate new ideas for dishes.

井上 常大Jodai Inoue

Miyagi-no-Sakedokoro Torikichi

宮城の酒処 鶏きち

  • Kokubuncho/Ichibancho, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sake

阿部 健Takeshi Abe

We serve specialties of Miyagi such as Charcoal-Grilled and Fresh Seasonal dishes with hospitality.

He was born in 1985 in Miyagi prefecture. He worked at a restaurant in front of Sendai Station for 6 years, where he improved his hospitality skills in a fierce battle zone. Currently he works at Miyagi-no-Sakedokoro Torikichi to please the guests with specialties of Miyagi such as Charcoall-Grilled and Fresh Seasonal dishes, with the guests being delighted with the hospitality unique to Miyagi.

阿部 健Takeshi Abe

Planetarium BAR

プラネタリウムBAR

  • Shirokane/Shirokanedai, Tokyo
  • Dining Bar,Dining bar

白石 洋介Yosuke Shiraishi

Japanese sake and the stars. A bartender who enjoys and creates what he likes.

Mr. Shiraishi was born in 1977 in Chiba. Because he enjoys making drinks, he came to Tokyo when he was 21 and started walking the path of the bartender. While doing his work, he would feel the appeal of talking to guests over the counter, so he started wanting to open his own restaurant. He devoted himself to his studies and struck out independently when he was 27. He tried to make a restaurant where customers could enjoy a Planetarium, which he always liked, along with drinks, so he opened Planetarium BAR. As the owner, he continues to stand in his bar daily so guests can enjoy a special time.

白石 洋介Yosuke Shiraishi

Sushidokoro Yamamoto

鮨処 やま本

  • Osaka Station/Umeda Station, Osaka
  • Sushi,Japanese / Sushi / General

横田 駿Suguru Yokota

Offering heartwarming hospitality with passion and skill, Mr. Yokota is a sushi chef aiming for the world.

He was born in 1995 in Osaka. Originally a rugby player, he met Sushidokoro Yamamoto's owner when he dreamed of living abroad. Fascinated by the words, "A sushi chef can work anywhere in the world," he became an apprentice in 2019. Steadily and diligently, he continues to hone his skills and never compromises, even in customer service. To see the glowing smiles of the guests in front of him, he sincerely cares for each one of them, providing courteous hospitality every day.

横田 駿Suguru Yokota

Yakiniku Kobo Shinki Oita Miyako-machi branch

焼肉工房シンキ大分都町店

  • Oita, Oita
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

阿南 実昭Mitsuaki Anan

Delivering yakiniku and warm hospitality for smiles on customers 

He was born in 1979 in Oita prefecture. Since younger age, he thought the pleasure of cooking is in seeing a person being happy after a meal. So he chose to work part-time at restaurants, hoping to earn a career as a chef in the future. He says, "It's usual for us to thank our guests but receiving appreciative remarks from them is nothing but grateful". He expects to see the future of Shinki restaurant bringing smile on every diners' faces and serving regular customers.

阿南 実昭Mitsuaki Anan

Denko-Sekka Ekimae-Hiroba branch

電光石火 駅前ひろば店

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Beer

田中 匡Kyo Tanaka

The Chef's Recommendations

Have his delicious [okonomiyaki (Japanese savory pancake)] and be cheerful!

He was born in 1983 in Hiroshima. When he was a student, he had a part time job at a restaurant where he realized that cooking and service was fun for him. Through the recommendation of the owner of the restaurant, he decided to be a chef and started full-scale training. He still remembers how happy he was when he mastered the professional level [okonomiyaki] after a long training. The training took a long time, however he was able to learn the deepness of the teppanyaki (grilled on iron griddle) and okonomiyaki foods. Strongly wishing to cook more delicious food, he is currently working actively as the master chef.

田中 匡Kyo Tanaka

Yakiniku MOMOTARO

焼肉 もも太郎

  • Asahikawa, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

大井 宏之Hiroyuki Oi

Mr. Oi is a cook with integrity who always works carefully as well as speedy service.

He was born in 1969 in Hokkaido. After graduating from junior high school, he trained for five years at a long-established sushi restaurant and two years at a local restaurant before helping his father open a yakiniku restaurant. In 2002, he opened Yakiniku MOMOTARO at the current location. While striving for speedy service, he spares no effort in preparing the meat properly for serving. He is always eager to ensure customers leave the restaurant satisfied with their visit.

大井 宏之Hiroyuki Oi

Tokyo Ebisu Kushitei Hakata Kooten

東京恵比寿 串亭 博多くうてん

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers)

藤瀬 誠也Seiya Fujise

Seeking for his ideal world, he entered the cooking field. 

His dream in his teens was to have a job with which he could create something. While  working part time at [Mitsui Green Land] in his high school days, he found that working as a service staff was fun, and that a chef would be the ideal job to communicate with people while creating something. He trained hard at a renowned restaurant to learn the fundamentals as a chef, then entered a culinary school to deepen his knowledge of cooking. After graduating from the school, he actively worked an izakaya (Japanese pub) and Japanese restaurant, then entered the current restaurant. 

藤瀬 誠也Seiya Fujise

Sumibi Kushiyaki Ando

炭火串焼き あんど

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Chicken / Duck / Mizutaki (chicken hot pot)

峰 やすのぶYasunobu Mine

A chef with a long career at French restaurants. Mr. Mine's strength is showing the appeal of various ingredients.

Mr. Mine works as a chef atSumibi Kushiyaki Ando. He has had a long career as a chef, mainly focused on French restaurants in Tokyo. While he primarily focuses on French food, he is also well-versed in Italian and other cuisines. He is not bound by food genre, and his strength shows the appeal of various ingredients. 

峰 やすのぶYasunobu Mine

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