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1241 - 1260 of 1778 chefs

Kaisen Teppan Izakaya Aichi

海鮮鉄板居酒屋 あいち

  • Higashi-Dori/Doyama, Osaka
  • Seafood,Japanese / Sashimi (raw fish)/Seafood / Sushi / General

門田 隆行Takayuki Kadota

Mr. Kadota wants to deliver inspiring Japanese delicacies for the shining smiles of his guests.

He was born in 1980 in Kagoshima and is the representative Director of Kaisen Teppan Izakaya Aichi. After graduating from high school, he chose to become a chef and honed his skills in Osaka. Later, he was involved in the establishment of the restaurant by chance. Since its opening in December 2022, he has been serving fresh and delicious tuna dishes to many people. For the smiles of visitors, he cooks and actively communicates with guests. With a bright smile, he delivers the delicious seafood Japan has nurtured.

門田 隆行Takayuki Kadota

Sapporo Italian Restaurant Notte

札幌イタリアン notte(ノッテ)

  • Susukino, Hokkaido
  • Italian,Italian/French / French / Pizza / Pasta

木村 大輔KIMURA DAISUKE

After a parttime job in the industry, he set his sights on the path to becoming a chef

Originally his job working at a restaurant was only a part-time affair, but as his interest in cuisine grew stronger, he decided to start down the path to becoming a chef. At the age of 22 he travelled to Tokyo to train at famous restaurants (French and Italian establishments in Aoyama, French in Ochanomizu) and after gaining enough experience, he returned to Sapporo and acquired his own store. Two years ago, "Notte" was opened for business. Now he serves as the backbone of a restaurant whose concept is high class authentic Italian cuisine in a casual atmosphere.

木村 大輔KIMURA DAISUKE

Yakiniku Kobo Shinki Oita Miyako-machi branch

焼肉工房シンキ大分都町店

  • Oita, Oita
  • Yakiniku/Wagyu (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

GRILL&WINE T's

GRILL&WINE T's

  • Otaru/Yoichi/Shakotan, Hokkaido
  • General,Western / General / Western Sosaku (creative cuisine) / Wine

テリー ハマダTerry Hamada

A chef with a career in luxury hotels in 12 cities in 7 countries.

Mr. Hamada was born in Tokyo. At 19, he moved to Canada to become a chef and gained citizenship. After that, he worked as a luxury hotel chef in 12 cities in 7 countries. Currently, he shows his skills as a general manager and chef at GRILL & WINE T's which opened in June 2022.

テリー ハマダTerry Hamada

Tapioca Belize

タピオカベリーズ

  • Kyoto Station, Kyoto
  • Cafe,Cafe/Sweets / Crepe / Ice Cream / Others

藤野 さくらSakura Fujino

Wishing to offer [a happy moment] to the guests!

She was born in 1995 in Kyoto. She has worked at a ramen (Chinese noodle) shop, café, and in the entertainment field since she was 16 years old and learned fundamental cooking skills and serving guests. At the age of 18, she encountered [Tapioca Belize] and was fascinated with its beautiful decoration, serving sweets to the guests, and engaging with shop staff and guests. Currently, she is working as the manager and a chef with a passion, enjoying offering [a happy moment] to the guests.

藤野 さくらSakura Fujino

Atsugi Tachibana

厚木 たちばな

  • Hon-Atsugi/Atsugi, Kanagawa
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

毛利 裕太Yuta Mouri

He joined the restaurant with a part time job, staying on to become a chef

Chef Mori was born in Kanagawa prefecture on June 5th, 1992. He casually joined Atsugi Tachibana for part time work after being invited by a friend. Fascinated by the depth of Japanese cuisine, decided to become a chef. Chef Mori says that it is only natural for chefs to prepare delicious cuisine, and he is strict on himself and always has a high sense of awareness as a professional. Every day he continues to pursue cuisine that is not just delicious, but also impresses his customers and remains in their memory.

毛利 裕太Yuta Mouri

Ningyocho Imahan

人形町 今半

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Sukiyaki (hot pot stew) / Steak

松尾 裕二Yuji Matsuo

He offers exquisite dishes to color the special moments of the guests.

He was born in 1977 in Fukuoka prefecture. In his teens, he entered the cooking field to be a chef and learned the techniques for giving service to the guests at [Ningyocho Imahan]. Currently, he is actively working as the master chef at the KOOTEN branch in JR HAKATA AMU PLAZA. This restaurant is popular not only for business purposes but also for special occasions such as family anniversaries and dates. He offers special moments to the guests with elegant, exquisite dishes using seasonal ingredients.

松尾 裕二Yuji Matsuo

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

Sushi Kapppo Otanko Funabashi Branch

寿司割烹 御旦孤 船橋店

  • Funabashi, Chiba
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

市川 正ICHIKAWA TADASHI

Watching the TV drama "Zenryuaku Ofukurosama" inspired him to become a chef.

He was born in 1961, in Onjuku, Chiba Prefecture. He was inspired to work in Fukagawa after watching the TV show "Zenryaku Ofukurosama", getting his start at a sushi shop there called "Uogashi" at the age of 16. After six years he traveled to the USA. There he spent a year working for "Hatsuhana" in New York City. When he returned to Japan, his mentor Okuchi invited him to come work for us at "Otanko." His personality might be stoic, but he has deep feelings toward his art, and he's been a chef here for 10 years now. He's made numerous TV appearances over the years, including a stint on Fuji TV's "Nonstop!".

市川 正ICHIKAWA TADASHI

Saitobi Hireya Bakuro Ichidai Nagoya EAST 

最飛びヒレ家 馬喰一代 名古屋EAST

  • Nagoya Station, Aichi
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

深尾 将大Masahiro Fukao

The Chef's Recommendations

He was brought up being influenced by his father who was the company president, and naturally decided to enter the cooking field.

He was born in 1991 in Gifu prefecture. He learned the fundamentals of cooking at Ecole Tsuji French branch, while having training at a restaurant with the 3 stars in France. After graduating from Ecole Tsuji French branch, he accumulated further training at French restaurants in Tokyo and Gifu. In 2013, he entered [Bakuro Ichidai] and started working in Nagoya. Since May 10, 2017, when [Hireya Bakuro Ichidai Nagoya EAST] opened, he has been working as the area general manager in charge of this branch and others. Currently, he is actively working as the second generation to adapt Hida Beef into French cuisine, making good use of his experience in France. 

深尾 将大Masahiro Fukao

Fuji

ふぢ井

  • Kurume, Fukuoka
  • Japanese,Japanese / General / Unagi (eel)

筬島 浩之Hiroyuki Osajima

He took on the family specialty of eel cuisine and earned a star with his highly regarded restaurant

Mr. Osajima was born in Fukuoka in 1958, and in 1979 his parents established an unagi (eel) restaurant named Fuji. At age 28 Mr. Osajima stepped in for his parents to start managing Fuji, and then in 2014 the restaurant earned a star from a distinguished restaurant guide covering Fukuoka and Saga. As the second generation owner and head chef, Mr. Osajima devotes his time and energy to creating a cozy restaurant for guests to enjoy fine quality unagi.

筬島 浩之Hiroyuki Osajima

Ryuen

龍圓

  • Asakusa, Tokyo
  • Chinese,Chinese / General / Chinese Sosaku (creative cuisine)

栖原 一之Kazuyuki Suhara

The Chef's Recommendations

Deeply moved by the flavors he encountered at a wellknown former restaurant, he chose the world of Chinese cuisine without hesitation

Born in Tokyo in 1964. When he was in elementary school his father took him to the former famous chinese restaurant Dai Ichiro. The impact of the shark fin soup he had there would lead him to choose his career path later. From the age of 21 he trained at a Shanghai-style restaurant in the city, and at the age of 28 he opened Ryuen in his native Asakusa. At first it was mainly a noodle shop, but after exchanging ideas with chefs of specializing in a variety of cuisines, it changed into its present creative Chinese food style. It has been open for 20 years now and it continues to evolve.

栖原 一之Kazuyuki Suhara

Kako Usui

嘉肴 うす井

  • Sannomiya, Hyogo
  • Japanese,Japanese / General / Sushi

臼井 信一Shinichi Usui

The Chef's Recommendations

A veteran chef of 30 years

Chef Usui was born in Hyogo Prefecture in 1965. He loved cooking ever since he was a child, inspired by his culinarily skilled mother. After undergoing training, he entered into the world of Japanese cuisine. He launched Kako Usui in 2012.

臼井 信一Shinichi Usui

French Restaurant Bon Vivant

フランス料理 ボンヴィヴァン

  • Ise, Mie
  • French,Italian/French / French

河瀬 毅Takeshi Kawase

For over 30 years, he has pursued Ise-style French cuisine, working steadfastly out of his hometown

Born in 1954 in Mie Prefecture, he left college to get his cooking career started by serving as an apprentice at a Western-style restaurant. In 1979 he moved to Tokyo to train. In 1983, he set out on his own to open Bon Vivant back in his hometown of Ise. He started out with a restaurant specializing in home-style French cooking and then took on traditional French cuisine as well before moving on to his current location in 1997. He has shown his dedication to promoting Ise French cuisine by establishing multiple restaurants in his local prefecture as well as in the city of Ise.

河瀬 毅Takeshi Kawase

Kaisentei Totoya

海鮮亭 ととや

  • Chitose/Kita-Hiroshima/Eniwa, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Oyster / Sushi

吉田 良一Ryoichi Yoshida

Born at a sushi restaurant! He has helped his family for cooking, which naturally led him to the field of cooking.

He was born in Chiba prefecture. As his parents ran a sushi restaurant, he had been interested in cooking since he was small and helped the sushi restaurant. It was therefore natural for him to enter the field of cooking. After accumulating experiences at a Japanese restaurant in Tokyo and izakaya (Japanese style pub) in Kanagawa, he also had further training at his parents' sushi restaurant. When he became 25 years old, he went to Kushiro, Hokkaido where he had been fascinated. He was more fascinated by Kushiro after being familiar with the ingredients in Hokkaido such as local fish when he was working at a sushi restaurant in Kushiro. In 2003, he moved to Chitose, Hokkaido as he especially liked the area. He is currently working actively in Chitose at a popular restaurant loved by local people.

吉田 良一Ryoichi Yoshida

Kitamae Soba Takadaya (Suehiro)

北前そば高田屋・末広店

  • Takaoka, Toyama
  • Izakaya (Japanese tavern),Taverns / Soba (noodles) / Donburi (rice bowl) / Japanese Sosaku (creative cuisine)

市原 昭久Akihisa Ichihara

He was inspired to become a chef because of his father

Chef Ichihara was born in Kaga, Ishikawa in 1966. He chose the cuisine field through the influence of his father, who was also a chef, leading to the present day. He serves soba noodles and authentic creative Japanese cuisine. He devotes himself to his cuisine every day so that customers can return home with a smile on their face.

市原 昭久Akihisa Ichihara

Yakiniku Horumon On The Rice

焼肉ホルモンオンザライス

  • Toji/Tofukuji, Kyoto
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

伊藤 義和Yoshikazu Ito

What Mr. Ito offers is the finest ingredients and delicious travel memories.

He was born in 1975 in Kyoto. He had been a company employee previously, but his desire to run a restaurant led him to a culinary career with a firm decision. "I want visitors to make their trip memorable with delicious food," he says. He manages "Yakiniku Horumon On The Rice," a yakiniku restaurant where visitors can enjoy Saloma Beef, eggs, and other carefully selected ingredients at reasonable prices.

伊藤 義和Yoshikazu Ito

Hamakko Yokomachi

浜っ子よこまち

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Steak,Yakiniku/Steak / Steak / Tonkatsu (fried pork cutlet) / Seafood

桑原 秀浩Hidehiro Kuwabara

Mr. Kuwabara is a Japanese cuisine chef who pays strict attention to ingredient selection.

He was born in 1980 in Yamanashi. Grew up watching the back of his father, a chef. After training at a Japanese restaurant and a fugu restaurant, hoping to share the Japanese culture and the taste of Japanese ingredients, he joined his father's restaurant, Hamakko Yokomachi. As the second generation, he has renovated and developed the restaurant into a place where people can enjoy both Japanese and Western food. Every day, he continues his efforts to provide the best dishes to his guests by sourcing only the finest ingredients and preparing them with care. "Service, space, and utensils are all a part of the cuisine," he says.

桑原 秀浩Hidehiro Kuwabara

Sushi no Jirocho

寿しの次郎長

  • Kurume, Fukuoka
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi

勝野 良治Ryoji Katsuno

The Chef's Recommendations

This well-respected, skillful, and athletic chef comes from a family with three generations of chefs and connects customers to flavors with an 80-year history.

He was born in Fukuoka Prefecture in 1974 into a sushi-making family. He was brought up playing in the kitchen. His grandfather bought him his own knife when he was in third grade at elementary school. This sparked a natural interest in cooking. As a student, he pursued athletics and even considered going to a sports college. However, he decided that he ought to follow in his father's footsteps and become a chef. He built up 17 years of experience at sushi shops and traditional Japanese restaurants in Fukuoka. Later, he took over at Sushi no Jirocho-the third generation of chefs from his family to work there-and has been there ever since. He is an instructor of the National Japanese Chefs' Association. He is also a lecturer in Japanese cuisine at Fukuoka School of Culinary Arts.

勝野 良治Ryoji Katsuno

Ajisai Shin

あじ彩 真

  • Okayama Station, Okayama
  • Japanese,Japanese / Kaiseki (traditional multi-course meal) / General / Umeshu (plum wine)

野上 真NOGAMI MAKOTO

The Chef's Recommendations

His role as a chef was passed down by his father

Our chef Mr. Nogami's father owned a restaurant that served udon and tempura. He tells us that back then, he had his sight set on running his own cafe some day. He worked as the head chef at a traditional Japanese restaurant for six years before returning to his roots to work another two and a half years as a chef. Ajisai Shin is the first establishment he has ever opened on his own. Here he wants his diners to be able to taste authentic Japanese cuisine in a casual and welcoming atmosphere.

野上 真NOGAMI MAKOTO

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