1321 - 1340 of 1841 chefs
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Aroma Fresca Nagoya
アロマフレスカ名古屋
- Sakae, Aichi
- Italian,Italian/French / Italian / Pasta / Wine
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飯尾 大輔Daisuke Iio
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A chef who combines ingredients' flavors in a masterly way to bring out the finest flavors.
Born in 1979, Mr. Iio grew up in Sapporo, Hokkaido, and was influenced by his cooking-loving grandmother to go into the culinary world. He explains that taste, surprise, and stirring deep emotions are the things he thinks about while he is cooking. With his masterly skill, he has delighted many customers who visit his restaurant.
飯尾 大輔Daisuke Iio
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Teuchi Udon Kotobukian
手打うどん 寿庵
- Saitama City, Saitama
- Udon (noodles),Japanese / Udon (noodles) / Tempura (battered, fried seafood and vegetables) / Donburi (rice bowl)
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蓮見 壽Hisashi Hasumi
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A famous "udon critic" who became the owner of his own handmade udon restaurant.
Born on November 7th, 1952 in Saitama prefecture. As a boy, he "disliked" the udon made from dry noodles that was served at his home, and grew up to be a "udon critic." He was quite impressed after trying a package of "homemade wheat flour for udon" at the supermarket, and became addicting to making his own udon noodles. With over 10 years of udon critique under his belt, he was then able to not only converse with udon chefs he met in his travels as a customer, but as a fellow chef, enabling him to polish both his skills and tongue at the same time. Finally, he opened his own udon noodle restaurant in 2012.
蓮見 壽Hisashi Hasumi
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Yakiniku Senzankaku
焼肉 千山閣
- Himeji, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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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
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Yakiniku Okuu Fujisawa branch
焼肉おくう藤沢店
- Enoshima/Kugenuma, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Shochu
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木村 隆二Ryuji Kimura
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Applying skills honed in hotels and robata (fireside-cooking) restaurants to yakiniku (Japanese BBQ).
Chef Kimura was born in 1965 in Kanagawa Prefecture. The influence of his chef father made him naturally want to follow his footsteps in the restaurant world. He worked at restaurants including the Luke Plaza Hotel in Nagasaki and high end robata restaurant Inakaya in Tokyo before joining Okuu in 2011. It was the first time in his career working at a yakiniku restaurant, but the technique and expertise he fostered elsewhere were an advantage in his pursuit of meat knowledge. He currently manages the kitchen at the Fujisawa branch.
木村 隆二Ryuji Kimura
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SALONE 2007
SALONE2007
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Italian,Italian/French / Wine / Italian
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細田 健太郎HONDA KENTARO
The Chef's Recommendations -
Studying at the restaurant with the food he fell in love with, turning his dream of becoming a chef into reality
He was born in Tochigi prefecture in 1981. After graduating from high school, he worked at places such as a hair salon in Harajuku. One day, he was deeply impressed by the food at an Italian restaurant (currently "Biodinamico") that a foodie acquaintance brought him to. He decided to enter that restaurant, and trained for a year and a half there. Subsequently, he transferred to an affiliated restaurant, "SALONE 2007", which had been open for half a year. He rubbed shoulders with chefs and members of the staff, many of whom had returned from Italy, while studying there, and rose to take on part of the responsibilities of a sous chef in 2012. Currently, he operates the kitchen by himself as a chef.
細田 健太郎HONDA KENTARO
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Yakiniku no Kawayoshi
焼肉のかわよし
- Nishiki-sanchome, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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榎木 和則Kazunori Enoki
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Mr. Enoki is a dedicated meat chef with a keen eye for quality with years of experience and skill.
He is from Kumamoto. Originally worked at another restaurant before being recruited to join Kawayoshi. With more than 30 years of experience in the meat industry, he carefully selects meat with his wide range of experience and keen eye. To provide both "delicious" and " reasonable prices," he is responsible for everything from meat selection to price negotiation. He always seeks ways to please his customers with his delicious yakiniku, using the skills he has honed over the years. His uncompromising work is the perfect role model of an artisan chef.
榎木 和則Kazunori Enoki
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Kirakutei
喜楽亭
- Kyotogosho/Nishijin, Kyoto
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / General / Donburi (rice bowl)
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中川 宏一NAKAGAWA KOICHI
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A part-time job in a restaurant was the inspiration that led him down the path to becoming a chef.
After working part time at a restaurant, Koichi became interested in the culinary world, and went on to work at Morita-ya in an Isetan department store in Kyoto. After that, he worked for 5 years at the French Kaiseki restaurant Seiyo Kappou Ida, which brings us to the present day. He now spends every day exploring new ways to bring out the best flavour of local Kyoto ingredients.
中川 宏一NAKAGAWA KOICHI
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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
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長谷川 宜弘Yoshihiro Hasegawa
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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
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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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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
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?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
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Toyonaka Sakurae
とよなか桜会
- Toyonaka, Osaka
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Cookshop
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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
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Cueillet
キュイエット
- Nirasaki/Kai, Yamanashi
- French,Italian/French / French
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山田 真治Shinji Yamada
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An orthodox chef of French cuisine that protects the techniques of French cooking
He was born in Yamanashi Prefecture in 1964. From a young age, he had always wanted to manage a restaurant. Although he got a white-collar job after graduating, he quit his job and jumped enthusiastically into the culinary world because he wanted to work with his hands. After training in France, he returned to Japan and trained at a restaurant in Tokyo. After that, he returned to his hometown and worked as a chef for 8 years at a restaurant in Yamanashi, then opened [Cueillet] in 2003. It has become a popular restaurant, with some fans even traveling long distances for the food.
山田 真治Shinji Yamada
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Yakiniku Sawagi
焼肉さわぎ
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Horumon (offal meat)
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滝澤 清成Kiyonari Takizawa
The Chef's Recommendations -
Praise from the owner of Yakiniku Sawagi for a sincere work ethic led to becoming a chef
Mr. Takizawa was born in Aichi Prefecture on April 13th, 1981. While working at his former job in the amusement park industry, his sincere approach to his work and amazing customer service caught the attention of the future owner of Yakiniku Sawagi, and when restaurant opened, he was scouted as a chef. He works tirelessly every day on everything from assessing inventory to setting up, to managing how customers are served. He says, [We procure fresh meat daily so we can serve our customers delicious offal without any foul smell.]
滝澤 清成Kiyonari Takizawa
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Teppanyaki Nakano
鉄板焼なか乃
- Nishinakasu/Haruyoshi, Fukuoka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Wine / Sake
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戸次 禎範Yoshinori Bekki
The Chef's Recommendations -
Taking advantage of his experience with Western cuisine, he pays close attention to food arrangement and color
After graduating from college, he began working at a hotel. After that, he acquired experience working in a teppanyaki (griddle-cooked food) restaurant before becoming the head-chef of “Teppanyaki Nakano” in July of 2012.
戸次 禎範Yoshinori Bekki
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Matsuo Jingisukan Asahikawa Branch
松尾ジンギスカン 旭川支店
- Asahikawa, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Yakiniku (grilled meat)
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松本 寿子Hisako Matsumoto
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An absolute cooking enthusiast! Her endless interest in cooking led her to became a chef.
Chef Matsumoto was born in Hokkaido Prefecture. In the leading Hokkaido spa town Sounkyo, she was involved in the restaurant business as a waitress. She developed a passion for her job of serving food, as well as for the color and arrangement of the food on the four-legged trays the food was served on, which naturally led her to becoming a chef and obtaining her cooking license. In 2006, she joined Matsuo Jingisukan Asahikawa brunch, Gaining the deep trust of the owner, Matsumoto became like a right-hand assistant, and with her bright smile and kind consideration, she manages the restaurant with her certain cooking skills.
松本 寿子Hisako Matsumoto
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KYOTO TOWER SANDO BAR
KYOTO TOWER SANDO バル
- Kyoto Station, Kyoto
- Standing Bar,Bars (pubs) / Local Sake
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本川 無為Mui Honkawa
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He wanted to work to please people.
He was born in 1991 in Wakkanai, Hokkaido. He spent his childhood in Mexico and graduated from Liceo Mexicano Japones. Then he entered Ryukoku University to learn Buddhism in the department of Shin Buddhism, Ryukoku University, and started to think strongly about having a job to please people. In 2014, he entered icon Corporation and accumulated experiences at Komakura Umeda Hankyu Higashi Dori branch and Gokigen-Ebisu Oumi Hachiman Station branch. In 2017, he started working as the master chef at [KYOTO TOWER SANDO BAR].
本川 無為Mui Honkawa
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Ashiya French Kitajima
芦屋フレンチ北じま
- Ashiya, Hyogo
- French,Italian/French / French / Wine / General
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北島 恭Yasushi Kitajima
The Chef's Recommendations -
Continuous effort since his boyhood made him a chef with stars
He was born in 1962 in Kyoto. Being influenced by his mother who was good at cooking, he decided to be a chef when he was an elementary school student. Wishing to make people happy with his dishes, he started training at a restaurant in Hieizan Hotel at the age of 18. Then he worked for [Alain Chapel], a renowned French restaurant at Kobe Portopia Hotel as the sous-chef, and [Kurakuen-Geihinkan] as a chef. In 2010, he went independent. Following the techniques and spirit he has obtained during his experiences, he tries his best in the kitchen every day. In 2016, the restaurant obtained the stars.
北島 恭Yasushi Kitajima
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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)
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峰 やすのぶYasunobu Mine
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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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Washoku - shoujyou - Aoyama
和食 猩々 −shoujyou− 青山
- Gaienmae/Aoyama-Itchome, Tokyo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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木下 正人Masato Kinoshita
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The skillful chef still keeps learning hard to seek for the essence of Japanese cuisine.
He was born in March 1970 in Tokyo. After graduating from school, he started his carrer as a Japanese chef at a wedding hall in Koenji. After having further training at a Chinese restaurant and udon (thick noodles) shop, he left the cooking field once to be a tiler. Then he came back to the cooking field and worked as a chef at a Japanese restaurant in Kagurazaka for 17 years, where he improved his skills in Japanese cuisine, and became the master chef in the latter half. In July 2017, he chose [Washoku - shoujyou - Aoyama] as his new workplace and started working there as the master chef. Currently he is serving tasty dishes using seasonal ingredients, respecting the basics such as [making broth] and [cooking rice].
木下 正人Masato Kinoshita
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Gyugyu Nishiazabu Main Store
牛牛 西麻布 総本店
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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竹内 亮 氏Ryo Takeuchi
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Having a connection with yakiniku, the path led to becoming a chef.
He was born in Niigata Prefecture in 1989. He worked in a different area before becoming a chef, but he always enjoyed eating, especially yakiniku. He also worked part-time at a yakiniku restaurant in Aoyama, and after being approached by an old acquaintance, he entered the world of yakiniku.
竹内 亮 氏Ryo Takeuchi
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