1341 - 1360 of 1763 chefs
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Tsujiri Cafe
辻利カフェ
- Kyoto Station, Kyoto
- Cafe,Cafe/Sweets / Parfait / Ice Cream / Japanese Tea
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加藤 美希Miki Kato
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She was fascinated with [food] as it connects people.
She was born in 1991 in Shiga prefecture. She enjoyed her part time job serving people in her university days and also liked eating, she looked for a job mainly in the restaurant industry, then entered Bijuu Co., Ltd. after graduating from a university. She was impressed by the company's sincere attitude toward food. In spite of her young age, she was assigned as the manager of Kyoto Tower branch.
加藤 美希Miki Kato
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Gyu-sho Ogata
牛匠おがた
- Oshu, Iwate
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Nabe (hot pot) / Steak / Yakiniku (grilled meat)
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皆川 剛之Takeyuki Minakawa
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He would like to pass down what impressed him to the next generation.
He was impressed by meals he had at family eat out, which inspired him to become a professional chef. After his training at French restaurant in a Hotel, he received further training at another French restaurant in Tokyo. He has worked at [Gyu-sho Ogata] since 2012. His philosophy is only serving customers with dishes which he is certain to be the best. He works hard at the restaurant every day.
皆川 剛之Takeyuki Minakawa
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MOSS okinawa
MOSS okinawa
- Kokusai dori, Okinawa
- French,Italian/French / Japanese Sosaku (creative cuisine) / French / Western Sosaku (creative cuisine)
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中村 寿之Toshiyuki Nakamura
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Following the footsteps of his father, Mr. Nakamura himself became a chef.
He was born in 1989 in Kanagawa. From the age of 12, he helped his parents run restaurants and improve his sense of cooking. His career began in earnest at the age of 18. He studied under Chef Sakai at La Rochelle for 10 years. He opened a cafe & private accommodation in Nakijin Village, Okinawa. In 2020, he joined I.P.S. Co., Ltd. and became the sous chef of CROSS TOKYO. After working as head chef at CROSS GRILL POT HOUSE/CROSS FOOD LAB, he became head chef at MOSS Okinawa in 2023.
中村 寿之Toshiyuki Nakamura
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Gion Sato
ぎおん 佐藤
- Gion, Kyoto
- Sushi,Japanese / General / Sushi / Cookshop
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佐藤龍幸Tatsuyuki Sato
The Chef's Recommendations -
Chef Tatsuyuki Sato's experience at sushi counters in Japanese restaurants and hotels has blossomed into his “sushi kappo" (a sushi bar with the chef and customers facing one another)
Born in 1964, a native of Kumamoto Prefecture. Tatsuyuki Sato began his career as a cook in a Japanese restaurant in Kyushu, afterwards polishing his skills at hotels and Japanese restaurants in Kyoto and Osaka. After 13 years of experience working at the sushi counter at Kyoto Hotel Okura, he went independent and opened Gion Sato. He emphasizes his “sushi kappo (sushi bar)” which leverages his own experiences, attracting quite a reputation. In February 2015, he relocated his store, which had become cramped, to the south side of Gion and reopened for business.
佐藤龍幸Tatsuyuki Sato
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Torishige
鳥茂
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Japanese,Japanese / Kushiyaki (grilled skewers) / Wine / General
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酒巻 祐史SAKAMAKI YUJI
The Chef's Recommendations -
Whilst looking at the figures of his grandfather and father cooking, he joined the long line of people making grilled offal dishes.
He is the third generation owner of the grilled cuisine restaurant ‘Toshige', made in 1950. He entered this world at the age of 23 and afterwards, joined the line of ‘Torishige' owners and decided on developing the art of grilling offal. His teachers were his grandfather, from the first generation and his father, from the second. Due to his father's sudden and early passing, he became the restaurant owner at a young age.
酒巻 祐史SAKAMAKI YUJI
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Sushidokoro Tsunoda
鮨處 つの田
- Ningyocho/Kodenmacho, Tokyo
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake
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角田 哲也TSUNODA TETSUYA
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Purists, bringing to life their aspirations gained from TV dramas.
He was born in Tokyo prefecture in 1963. As a teenager, he watched a TV show in which the main character played a chef in downtown Tokyo. He was impressed by how cool he felt that was, and the world of cooking opened up before him. Soon after, he started training at a sushi restaurant in Tokyo's Edogawa ward. After working as master chef at Sushiya no Kanpachi for 10 years, he finally opened Sushidokoro Tsunoda, where he still is today.
角田 哲也TSUNODA TETSUYA
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Yakiniku USHIGORO Ginza branch
焼肉うしごろ 銀座店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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鳴海 博之Hiroyuki Narumi
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Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
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Hikariya Nishi
ヒカリヤ ニシ
- Matsumoto Station, Nagano
- French,Italian/French / French / Wine
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田邉 真宏Masahiro Tanabe
The Chef's Recommendations -
Opening the way in the field of cuisine with the broad knowledge that he learned from his pioneers and renowned restaurant abroad
Born in Tochigi in 1975. He wanted to be a chef as he was enjoying his grandmother's cooking who lived in France. After graduating from [Ecole Curiner Kokuritsu], a cooking school, he worked under Mr. Kazunori Otowa at [Auberge] in Utsunomiya. Then he went to Europe and accumulated experiences at renowned restaurants in Lyon, Florence, Barcelona, London. After returning to Japan, he became the master chef of [Niki Club] in Nasu. He has also been working for restaurants in Roppongi and Ginza. As the grand chef of [Hikariya] group since 28 years old, he has been devoting himself to natural French cuisine, respecting the thoughts of the producers of the ingredients, raising chefs of the next generation, and educating people about food.
田邉 真宏Masahiro Tanabe
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Kani Kaga Ryori Kadofuku
カニ・加賀料理 かど福
- Kumamoto, Kumamoto
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Donburi (rice bowl) / Crab
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豊田 一徳Kazunori Toyoda
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Introducing tasty ingredients to as many people as possible.
He was born in 1957 in Ishikawa prefecture. He was originally working actively as a fisherman. He entered the field of Japanese cuisine to introduce tasty local ingredients from Kaga to as many people as possible, and to serve his dishes directly to them. After 4 year of training at [Sasabune], a renowned restaurant that has already closed down, he started working at [Kani Kaga Ryori Kadofuku].
豊田 一徳Kazunori Toyoda
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Jushu
寿修
- Nishi-Azabu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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先崎 真朗SENZAKI MASAAKI
The Chef's Recommendations -
An encounter with Japanese-style cuisine in Osaka changed his life afterwards on a grand scale
He was born in Saga prefecture in 1976. After graduating from high school, he set his sights on the path of Western cuisine at first in culinary school. However, he was so deeply impressed by the Japanese-style cuisine at "Totoya" in Kitashinchi, Osaka, that he decided to change his focus to Japanese cuisine. He then entered and trained at "Totoya" for nine years before moving to Tokyo to hone his skills at restaurants such as Japanese restaurants and sushi restaurants. Subsequently, he opened "Jushu" in a quiet residential area in Nishi-Azabu in 2010. His unwavering hard work and research allowed him to finally obtain two Michelin stars in 2012.
先崎 真朗SENZAKI MASAAKI
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SHIROSAKA - Sumibi Kappo
炭火割烹 白坂
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Wine
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井伊 秀樹Hideki Ii
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He attracts the world with his sophisticated cuisine respecting the spirit of the Japanese.
He was born in 1976 in Tokyo. He trained at a Japanese restaurant in Tokyo and obtained cooking and sommelier licenses. With the encounter with Mr. Tetsuya Wakuda as a turning point, he went to Australia to work at [Tetsuya's], a worldwide renowned restaurant in Sydney. He became the first Japanese sous chef there. He also went to the U.S. to work as a chef exclusively for the residence of UN ambassador in N.Y., then returned to Japan. He opened [SHIROSAKA - Sumibi Kappo] in November 2014.
井伊 秀樹Hideki Ii
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Seto Sushi Kappo AKISARYO
瀬戸寿司割烹 安芸茶寮
- Namikidori/Fukuromachi/Nakamachi, Hiroshima
- Sushi,Japanese / Sushi / General / Japanese Sosaku (creative cuisine)
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井上 洋Hiroshi Inoue
The Chef's Recommendations -
A chef, trained exclusively in the field of Japanese cuisine, offers Japanese cuisine bringing out the original savory taste of the ingredients to their maximum
Mr. Hiroshi Inoue was born in 1965 in Hiroshima prefecture. Being inspired by his parents who operate a restaurant, he naturally entered the cooking field. After graduating from high school, he entered Hirokoshi, LTD. to start his career as a chef. After working there for approximately 17 years, and at an another restaurant as the master chef for approximately 2 years, he went independent to open his own restaurant 7 years ago. Then he helped to open [Akisaryo], as its first head chef was his master. After succeeding his master chef position, currently he works hard to offer fresh, savory, and beautifully-arranged dishes, while creating a comfortable atmosphere.
井上 洋Hiroshi Inoue
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CRAFTALE
CRAFTALE
- Nakameguro, Tokyo
- French,Italian/French / General / French / Wine
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大土橋 真也Shinya Otsuchihashi
The Chef's Recommendations -
A master of French, pouring in all of his experience and knowledge and freely creating a world of his own
Born in Kagoshima Prefecture in January 1984. His interest in food started from a young age, and gradually transitioned from "eating" to "cooking." He attended Tsuji Culinary Institute in Osaka after graduating from high school, and further studied at the French branch of the school. After returning home, polished his skills at "The Georgian Club" and "Joel Robuchon". Then again returned to France, he worked at the Paris neo-bistro "Saturn," untill he returned to Japan in 2013. After working as the opening staff for "Restaurant Anise", he opened [Craftale] in September, 2015.
大土橋 真也Shinya Otsuchihashi
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Hitsumabushi Nagoya Bincho Lachic Location
ひつまぶし備長 ラシック店
- Sakae, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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和田 英樹Hideki Wada
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和田 英樹Hideki Wada
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Oryori Yanagiya Nishiki
御料理 柳家 錦
- Nishiki-sanchome, Aichi
- Japanese,Japanese / General
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林 薫Kaoru Hayashi
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He makes use of Japanese cooking techniques to create local cuisine at this famous restaurant.
Born In 1972 in Gifu. He is the second son of the owner of a famous fire-side grill restaurant [Oryori Yanagiya] in Mizunami, Gifu. After graduating from Tsuji cooking school in Osaka, he developed his skills at [Ajisai] in Kitashinchi. After devoting himself to Japanese restaurants in Nagoya and [Oryori Yanagiya], he became the manager of [Oryori Yanagiya Nishiki] in 2014 at its opening. In 2016, the restaurant moved to its current location.
林 薫Kaoru Hayashi
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Naniwa Kappo Kigawa
浪速割烹 喜川
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / Cookshop
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上野 修UENO OSAMU
The Chef's Recommendations -
His experience with French cuisine has shaped his current culinary style
Our chef was born in Osaka in 1961. At the age of 50, this year marks a turning point in his life as the successor to the established restaurant Kigawa. He first entered the the world of cooking at the age of 19 just for the experience, but he found he wanted to learn more, so he trained in French cuisine. After about five years, he returned to Kigawa, where he has worked for 30 straight years since. He incorporates French culinary techniques in an original style that allows his Osaka-style restaurant to flourish.
上野 修UENO OSAMU
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NoMad Grill Lounge
NoMad Grill Lounge
- Nagatacho, Tokyo
- Steak,Yakiniku/Steak / Steak / Italian / Wine
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河野 大介Daisuke Kono
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Mr. Daisuke Kono naturally became a chef by his mother's influence. He wants to express Japan's beauty through his cuisine.
He was born in 1982 in Tokyo. He naturally decided to become a chef by the influence of his mother who operates a restaurant. He trained at a traditional Japanese (kaiseki) restaurant in Kudanshita, Tokyo for 8 years, then a French restaurant with the stars for 7 years. After being involved in Japanese and French cuisines, he found his passion for spreading the goodness of Japan through cuisine. He became the master chef at [NoMad Grill Lounge], as he sympathized with its concept to offer Japanese cuisine created with Japanese methods, with Japanese seasonal ingredients along with the seasons. Currently, he seeks Japanese savory tastes by fusing different techniques from various countries.
河野 大介Daisuke Kono
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Torisei Kyoto Tower Sando branch
鳥せい 京都タワーサンド店
- Kyoto Station, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken
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冨田 潤Jun Tomita
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He has been fascinated with creating food and the atmosphere in a restaurant.
He was born in 1977 in Osaka. He had a part time job at a restaurant while he was a student as he was interested in creating food and the atmosphere in a restaurant. After graduating from school, he entered a restaurant. Though he wanted to work as a server at first, he had to work as a chef as the kitchen was short handed, however he found cooking fun, and his unique point of view was also highly received, which was why he began developing the restaurant menu as well. After working as the manager at [Torisei Tenmabashi branch], he was chosen to be a part of the staff to open [Torisei Kyoto Tower Sando branch].
冨田 潤Jun Tomita
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Gyoza-Dokoro Sukemasa Kyoto Tower Sando branch
ぎょうざ処 亮昌 京都タワーサンド店
- Kyoto Station, Kyoto
- Gyoza (dumplings),Chinese / Gyoza (dumplings)
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今西 貴広Takahiro Imanishi
The Chef's Recommendations -
His restaurant serves only gyoza (dumpling). That is why he really seriously works at it.
He was born in 1980 in Osaka. After working as a server for 17 years, he is currently working in the kitchen. As his restaurant offers only gyoza (dumpling), he sticks to serving it in a perfect condition with a beautiful brown color to meet the expectations of the guests visiting the restaurant for special [Wa-Gyoza (Japanese style dumpling)] made with local ingredients from Kyoto. He is working hard every day to serve his gyoza to many guests.
今西 貴広Takahiro Imanishi
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Toriyoshi Naka-Meguro
鳥よし 中目黒店
- Nakameguro, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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山口 晶Akira Yamaguchi
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The key to keep offering tasty yakitori is generous careful preparation
Mr. Akira Yamaguchi was born in 1972 in Kyoto prefecture. He changed his job from an office worker to a chef. After working at a Japanese restaurant and another yakitori (chicken skewer) restaurant, he joined [Toriyoshi]. Based on his belief that [techniques are required because it's simple], he improved his techniques such as the eyes for selecting ingredients, preparing and grilling. Currently he is in charge of the kitchen of [Toriyoshi Naka-Meguro]. The style of [Toriyoshi] is that the staff prepares everything to serve [Date-dori Chicken], from cutting to skewering them. He sincerely faces [Date-dori Chicken] to grill the ultimate skewers while bringing out its savory taste.
山口 晶Akira Yamaguchi
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