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1361 - 1380 of 1843 chefs

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)

長尾 聖Takashi Nagao

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

Kaisen-sumiyakidokoro Genya

海鮮炭焼処 源や

  • Yotsuya, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

小川 謙一Kenichi Ogawa

A Japanese chef who has built a career in Tokyo and tourist destinations.

Mr. Ogawa was born in 1966 in Chiba. He experienced as a chef at Japanese restaurants in various parts of Tokyo, including Ginza, Roppongi, Nihonbashi, and Shinjuku, and hotels in the Hakone area. Following a career as a Japanese chef, he joined Shoheikan Corporation in 2008. Currently, he is active as a chef at Genya.

小川 謙一Kenichi Ogawa

Sushi Takae

鮨 たかえ

  • Azabu-Juban, Tokyo
  • Sushi,Japanese / Sushi

高江 弘幸Hiroyuki Takae

Mr. Takae satisfies his guests' senses with the skills he has honed in the world of Sushi and Japanese cuisine.

He was born in 1973 in Tochigi. Started his culinary career at the age of 25. After working as a Japanese food chef, he entered the world of Sushi chefs. Spent his training days at the famous Sushi restaurant "Sushizen" in Hokkaido. Then, he worked as a chef at the Royal Park Hotel for 13 years, entertaining many people over the counter. After that, he opened Sushi Takae. He provides guests with courses that reflect the various techniques he has cultivated in the world of sushi and Japanese cuisine.

高江 弘幸Hiroyuki Takae

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

Yakiniku Tokugawaen Hisaya-odori branch

焼肉 徳川苑 久屋大通店

  • Marunouchi, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Naengmyeon (Korean cold noodle) / Yakiniku (grilled meat) / Korean

中島 惇平Junpei Nakashima

Mr. Junpei Nakashima surprises and impresses guests with his splendid cuisine, space, and service. 

Mr. Junpei Nakashima was born in 1995 in Saga Prefecture. He grew up near a ranch and his relatives ran a meat processing plant, so he was familiar with beef and naturally decided to become a chef. He graduated from a culinary school and then joined Nagoya Marriott Associa Hotel. After that, he actively worked at Teppan Dining Shu Sakae & Meieki branches, and also became the manager of Steak Taka. Currently, he is active at Yakiniku Tokugawaen Hisaya-odori branch, working hard to create the best space and offer exquisite cuisine that continuously surprises and impresses the guests. 

中島 惇平Junpei Nakashima

Umakabo

うまか房

  • Osaki/Tome/Kurihara, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Omurice (omelet rice) / Steak

井口 寛Hiroshi Iguchi

The Chef's Recommendations

Mr. Iguchi just seeks for the happiness of the guests in front of him.

He was born in 1967 in Miyagi prefecture. He worked as a chef at [Hotel Metropolitan Sendai] for 25 years, mainly in French cuisine, as well as many other genres such as general western cuisine. Currently he is actively working as the master chef at [Umakabo], while just seeking for the happiness of the guests in front of him. 

井口 寛Hiroshi Iguchi

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)

木下 正人Masato Kinoshita

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

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

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

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

Hitotsu

Hitotsu –ひとつ-

  • Totsuka/Higashi-Totsuka, Kanagawa
  • French,Italian/French / French / Western Kaiseki (course cuisine) / Wine

野田 一寿Kazutoshi Noda

The Chef's Recommendations

This chef offers a happy moment with his artistic dishes full of the sense of the season.

He was born in 1981 in Yokohama. In his university days, he wanted to give services at a restaurant, so he got a part time job. As he found the restaurant field was wonderful as he could share a happy moment with smiling guests who received good services, he decided to be a professional chef. After working at French and Italian restaurants, he went to France to learn about French cuisine to open his own restaurant in the future. After coming back to Japan, he opened [Hitotsu] in 2012. Now he is devoting himself into studying day by day with his wife, giving the first priority to offering the ultimately happy moment to his guests.

野田 一寿Kazutoshi Noda

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

Torisen Ippo

鳥専一保

  • Tenmonkan/Bayside, Kagoshima
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

服部 亨Toru Hattori

After a childhood spent at his mother's food stall, continuing her legacy was a natural choice

Born on March 2nd, 1948 in Kagoshima, he had a natural inclination to cook that stemmed from his experiences watching his mother manage a food stall that served karaage (deep-fried food) and onigiri (rice balls). With these formative experiences, he went on to open his current restaurant as a way to expand upon his mother's business. Although he is a veteran chef with over forty years of professional cooking experience, he has a surprisingly easy going personality that customers adore. And, to add yet another surprise, his menu offers a wide range of great food and alcohol pairings, despite the fact he never drinks a drop of alcohol himself.

服部 亨Toru Hattori

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

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

Chugoku Ryori Koka

中国料理 孝華

  • Susukino, Hokkaido
  • Chinese,Chinese / General / Yum Cha/Dim Sum / Szechuan

富井 祥司Shoji Tomi

The Chef's Recommendations

His career in Chinese cuisine began when he decided to move to Tokyo to open a ramen restaurant.

Born in Niigata prefecture in July 1948, Mr. Tomi is the second son in a farming family. After graduating from middle school, he decided that he wanted to work in Tokyo, and from there, he moved into Chinese cuisine. After working for 10 years in Tokyo, he honed his skills for 13 years at the Korakuen Chinese Restaurant in Sapporo, Hokkaido. In 1987, he was appointed as a head chef at "Luhua", the Chinese restaurant in Sapporo Korakuen Hotel. Later, Mr. Tomi became a general head chef, overseeing all of the types of food prepared at the hotel. He has been working for a total of 23 years. In that time, he has taken on many important roles and been involved in the training of junior chefs and promoting development. He was awarded a Medal of Honor with a Yellow Ribbon by the Japanese government in Spring 2014.

富井 祥司Shoji Tomi

Ristorante QUINTOCANTO

Ristorante QUINTOCANTO

  • Nakanoshima, Osaka
  • Italian,Italian/French / Italian / Pasta

弓削 啓太YUGE KEITA

The Chef's Recommendations

He moves even before he thinks. That kind of energy once brought him to the national stage in high school baseball, and now it's landed him in a famous restaurant

Born in 1989 in Saga prefecture. His sole passion through high school was baseball, and he even played in the national championships. After high school graduation he attended a culinary school in Vancouver, where he'd spent some time studying languages. After returning to Japan, he worked at Chez Inno, where he was in charge of sales, cooking, and desserts. To hone his skills even further, he traveled to Paris. Upon returning to Japan again, he worked at the SALONE2007 chain restaurant IL TEATRINO DA SALONE as sous chef, then as chef here at QUINTOCANTO.

弓削 啓太YUGE KEITA

Cave Yunoki

カーヴ・ユノキ

  • Toyama City, Toyama
  • French,Italian/French / Western Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / French

柚木 栄樹Eiju Yunoki

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

Unagi Toku

うなぎ 徳

  • Hakata Station, Fukuoka
  • Japanese,Japanese / Unagi (eel) / Local Japanese Cuisine

伊窪 純一郎Junichiro Ikubo

A chef entered the cooking field by the influence of his father and is acrively working with his sparkling sense as a rookie. 

He was born in 1992 in Kagoshima prefecture. He was attracted to cooking by the influence of his father who was sincerely working at a Japanese restaurant in a hotel. After graduating from high school, he learned the fundamentals of cooking working at an old-established restaurant serving Japanese and unagi (eel) cuisine in Nagoya. Based on such experience, he entered Toku Co., Ltd., where he currently cooks traditional eel cuisine with a sincere attitude, making full use of his innovative sense as a young chef who was born in the Heisei period.

伊窪 純一郎Junichiro Ikubo

Yokohama Torigin Minato Mirai branch

横浜 鳥ぎん みなとみらい店

  • Sakuragicho, Kanagawa
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Kamameshi (rice cooked in an iron pot)

小川 陽平Yohei Ogawa

The Chef's Recommendations

A dedicated chef who pushes ahead to master yakitori (chicken skewers)

He was born in 1984 and grew up in Yokohama, Kanagawa Prefecture. Even though he had always been fascinated with the restaurant industry, his first job was in a different field. Nevertheless, his dream of working with food never faded. Today he is realizing that long-held dream at "Yokohama Torigin Minato Mirai branch", where he puts everything he has into delighting as many people as he can.

小川 陽平Yohei Ogawa

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