1241 - 1260 of 1843 chefs
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Uosakaba Pin
魚酒場ピン
- Jinbocho, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood
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田中 翔Sho Tanaka
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Displaying his talent with creative dishes that can only be found at Pin
Chef Tanaka was born in Tokyo in 1985. After gaining four years' experience working for the first Pin restaurant, Tachinomi Pin, and its second location, Bistro Pin, he became chef at Uosakaba Pin, the restaurant's third iteration. Utilizing his strength in creative cuisine with a Western-style taste, he strives for beauty in both flavor and presentation.
田中 翔Sho Tanaka
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Soshu Torigin Shimosoga Branch
相州 鳥ぎん 下曽我店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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児玉 久Hisashi Kodama
The Chef's Recommendations -
His love of cooking led to him becoming a chef and he now serves delicious yakitori (skewered and grilled chicken)
He was born in Akita Prefecture in August 1960. As he had always loved cooking, he gravitated naturally toward a culinary career. Capable of making food delicious through his own intuition, he was attracted to yakitori for its simplicity and depth, and he faithfully trains daily to make his yakitori ever more delicious. By being conscious of, not only the food, but also of customer service and customer comfort, he manages the restaurant with an attentiveness unique to veteran chefs.
児玉 久Hisashi Kodama
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Bisai Dining Yuda
美彩ダイニング 湯田
- Matsushima, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / General
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吉成 佑太YOSHINARI YUTA
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A chef who devotes his days to making people happy through cooking.
He was born in Miyagi Prefecture in 1987, Chef Yoshinari loved to stand in the kitchen with his mother when he was young. He set his sights on becoming a chef from his ambition to learn a variety of cooking and a desire to make people happy through cooking. After attending the Ecole d'Art Culinaire de Miyagi and obtaining his culinary license, he trained in French cuisine at a Sendai hotel. As a chef at Bisai Dining Yuda, he is attentive to beautiful presentation, and he displays his skills in a variety of dishes including pasta, which is popular with the ladies.
吉成 佑太YOSHINARI YUTA
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La Lucciola
ラルッチョラ
- Fukushima/Noda, Osaka
- Italian,Italian/French / Italian / Wine
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鈴木 浩治Koji Suzuki
The Chef's Recommendations -
A chef who never wants to stop delighting guests with delicious food.
He was born in December of 1974 and grew up in Shiga Prefecture. His love of hands-on craftsmanship extends all the way back to his childhood, and it was during his student years working at a part-time restaurant job that he discovered his passion for serving up delicious food to customers. From there he went on to train in the culinary arts in Switzerland, Germany, Italy, and other countries. After spending time building up his skills at various restaurants in Osaka, he moved on to his current post, where he serves as the chef. Even now, he never stops working hard at honing his culinary skills and knowledge, since he never wants to fall behind in offering the best food available.
鈴木 浩治Koji Suzuki
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CAFE AUX BACCHANALES
カフェ オーバカナル
- Hakata Station, Fukuoka
- Cafe,Cafe/Sweets / Omurice (omelet rice) / Steak / Others
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宮原 里紗Risa Miyahara
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Ms. Miyahara wants to work where she can confidently say she loves both the food and the atmosphere.
She was born in 1995 in Fukuoka. Chose to work in a restaurant since I like to meet people as well as cook. Attracted by the stylish interior, she joined the company that operates "CAFE AUX BACCHANALES" in 2013. Within 10 years, she studied at affiliated restaurants and progressed to the manager position. From August 2023, she has been working as the manager of CAFE AUX BACCHANALES, which opened in JR Hakata City. She pays attention to making her guests feel comfortable while also focusing on training employees.
宮原 里紗Risa Miyahara
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Les enfants gates
レザンファンギャテ Les enfants gates
- Daikanyama, Tokyo
- French,Italian/French / French / Wine
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松澤 直紀MATSUZAWA NAOKI
The Chef's Recommendations -
A Chef Who Pursues New Tastes While Respecting Basic Skills
After graduating from vocational college, Chef Matsuzawa (born 1970) started working at a restaurant in Tokyo, where he was exposed to the French culinary world. Since then, he has been committed to French cuisine all his career. Widely viewed as a talented cook, he never forgets the spirit of innovation, saying "A starred restaurant's mission is to always pursue new tastes in addition to existing ones." His style is to bring out each ingredient's intrinsic tastes as much as possible, by combining the right ingredients and using simple cooking methods that do not alter the ingredients too much.
松澤 直紀MATSUZAWA NAOKI
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Tanta Felicita
タンタフェリチッタ
- Kadoma, Osaka
- Italian,Italian/French / Italian / Western Sosaku (creative cuisine) / General
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喜多 正人 Masato Kita
The Chef's Recommendations -
Authentic Italian dishes with an emphasis on superior ingredients
Born in Kochi Prefecture in 1976. Being born surrounded by nature in Kochi, a treasure trove of great food, he was blessed to be raised in an environment of abundant ingredients. He moved to "Japan's kitchen," Osaka, to attend university with the goal of becoming a chef. After polishing his craft through self-study and working in various restaurants, he opened Tanta Felicita in October, 2015. The restaurant strives everyday to offer guests reliable technique and service backed by experience, where "The flavor of the food is guaranteed, and diners can enjoy authentic Italian in a casual setting."
喜多 正人 Masato Kita
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Sapporo Italian Restaurant Notte
札幌イタリアン notte(ノッテ）
- Susukino, Hokkaido
- Italian,Italian/French / French / Pizza / Pasta
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木村 大輔KIMURA DAISUKE
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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
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Yamaji Yosuke
山地陽介
- Gion, Kyoto
- French,Italian/French / French / Wine
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山地 陽介Yosuke Yamaji
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A young and talented chef trained by top culinary elites like Ducasse and Bocuse.
Born in Osaka in 1977, Mr. Yamaji left for France in 2001 and graduated from Paul Bocuse's culinary institute. From there he went to train further at Alain Ducasse and Astrance. After that he returned home to work at Beige Alain Ducasse and Benoit Tokyo for a brief time before going back to France to serve as the executive chef and maintain the kitchen at Hotel Le Royal Lyon. He also served as an associate executive chef at L'Atelier de Joel Robuchon Etoile, before moving on to work as an executive chef at L'Office Paris. After that he returned home and opened Yamaji Yosuke in June of 2015.
山地 陽介Yosuke Yamaji
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Kagurazaka Bettei Torijaya
神楽坂 別亭 鳥茶屋
- Kagurazaka, Tokyo
- Kaiseki (course menu),Japanese / Udon (noodles) / Nabe (hot pot) / Kaiseki (traditional multi-course meal)
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国府田 正Tadashi Koda
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Guided by his love of cooking, Mr. Koda entered the world of chefs.
He was born in 1965 in Tokyo. With his father running a Western-style restaurant, he developed an interest in cooking from an early age. He started his career in the Western food department at a hotel. After more than 15 years of experience, he became fascinated with Japanese food and continued training at a ryotei (traditional high-end Japanese restaurant) in Yushima. Currently, he is the third generation to take over the restaurant Kagurazaka Bettei Torijaya.
国府田 正Tadashi Koda
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Toriyaki Hajime
とり焼 一
- Suidobashi, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Oyakodon (chicken and egg bowl)
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上山 和巳Kazumi Kamiyama
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Mr. Kamiyama is a chef who serves skewers individually with care for customers.
He was born in Saitama. With an interest in the restaurant business and having been exposed to the depth and enjoyment of the industry through part-time work, he began his career as a chef. He decided to pursue a career as a skewer chef and has been honing his culinary skills, intending to become an authentic chef. Currently, he is a chef at Toriyaki Hajime. Using carefully selected ingredients, he cooks them in a way that brings out the best of each part. Once you taste the hot yakitori, you will be impressed by the spread of deliciousness. He continues to provide customers with pleasant experiences.
上山 和巳Kazumi Kamiyama
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Sushi no Jirocho
寿しの次郎長
- Kurume, Fukuoka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
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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
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Planetarium BAR
プラネタリウムBAR
- Shirokane/Shirokanedai, Tokyo
- Dining Bar,Dining bar
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白石 洋介Yosuke Shiraishi
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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
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Kushinobo Osaka Hozenji Main branch
串の坊 大阪法善寺本店
- Namba, Osaka
- Japanese,Japanese / General / Kushiage (deep-fried skewers)
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大須賀 誠Makoto Osuga
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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
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Cave Yunoki
カーヴ・ユノキ
- Toyama City, Toyama
- French,Italian/French / Western Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / French
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柚木 栄樹Eiju Yunoki
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He is exclusively in French cuisine, to spread the local food culture of Toyama.
After learning about French cuisine for approximately 3 years in Toyama prefecture, he worked at the French restaurant [Shido] in Omotesando, Tokyo for 3 years. Then he actively worked as a chef at an ANA hotel for 6 years, then as the master chef there for 8 more years. At the age of 36, he took part in a French cuisine contest [FFCC] to compete in the total ability of modern and classic French cooking skills, using basic French cooking techniques to create modern style French, and won the second place. In 2009, he started working as a chef at the current [Cave Yunoki] to transmit the local food culture of Toyama.
柚木 栄樹Eiju Yunoki
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L'ECAILLER OYSTER BAR
レカイエ オイスターバー
- Hakata Station, Fukuoka
- Oyster Bar,Dining bar / General / Steak / Western Sosaku (creative cuisine)
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長尾 聖Takashi Nagao
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This rich-experienced chef prepares oysters into exquisite dishes
He was born in 1983 in Fukuoka Prefecture. After graduating from NAKAMURA CULINARY SCHOOL, he entered a hotel in Fukuoka Prefecture, then experienced various genres at a French restaurant, wine bar, and teppanyaki (Japanese BBQ) restaurant. After working as the master chef at [Hakata Station Oyster Bar AMU PLAZA HAKATA branch], he started actively working at the current [L'ECAILLER OYSTER BAR] preparing oysters into various exquisite dishes, backed by his various experiences as a chef.
長尾 聖Takashi Nagao
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Shiogama Shirahata
塩竈 しらはた
- Sendai Station West Exit, Miyagi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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鈴木 直哉Naoya Suzuki
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He liked fish cuisine very much.
He was born in 1984 in Miyagi prefecture. He decided to be a chef as he liked fish cuisine very much. Though he worked in a different field once, he decided to start training as a Japanese chef when he got married, in order to succeed the restaurant run by his family. He has learned everything about cooking at [Shiogama Shirahata]. Currently, he selects ingredients and develops the menu as well, to serve fresh and tasty fish dishes without compromise to his guests.
鈴木 直哉Naoya Suzuki
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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
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阿南 実昭Mitsuaki Anan
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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
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Meshimon Sakemon Santabelle
飯もん酒もん さんたべーる
- Gujo, Gifu
- Italian,Italian/French / Italian / Wine
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オーナーシェフOwner Chef
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Enjoy the authentic taste of European cuisine from a chef who trained in Italy and France
After graduating from culinary college in Osaka, he mastered the art of authentic European gastronomy in France and Italy. Bringing these flavors back to Osaka, he also developed expertise in Japanese cuisine, eventually choosing to open his own restaurant with the aim of bringing the classic, authentic taste of European food to the people of Gujo. He likes to investigate food and drink pairings, including Italian cuisine with rich yet light wine and fresh sashimi with junmaishu (sake without added alcohol or sugar).
オーナーシェフOwner Chef
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Soshu Torigin Kamonomiya Branch
相州 鳥ぎん 鴨宮店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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嶌影 幸作Kosaku Shimakage
The Chef's Recommendations -
He became interested in cooking after seeing his mother in the kitchen and soon began making things with her
He enjoyed making things from an early age and was particularly captivated by cooking. He would often cook with his mother for his whole family and it made him happy to see their smiles as they ate. After graduation, he found a job but was unable to forget the joy of cooking and the smiling faces of people eating delicious food, so he entered the restaurant industry. He searched for a place where customers' reactions could be seen and found an izakaya (Japanese bar) with an open kitchen, where he accumulated work experience. When that restaurant closed down, he became a chef at Soshu Torigin Kamonomiya, where he could interact with customers in the same way.
嶌影 幸作Kosaku Shimakage
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