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1361 - 1380 of 1814 chefs

Pizzeria Bar ARICCIA

ピッツェリア バール アリッチャ

  • Yomitan/Chatan, Okinawa
  • Pasta/Pizza,Italian/French / Italian / Pizza / Pasta

Thomas PuglieseThomas Pugliese

The Chef's Recommendations

He loved the local cuisine cooked by his mother.

He was born in 1982 in Italy. He got interested in cooking as he liked the local cuisine cooked by his mother in Italy when he was a child. After graduating from school, he improved his cooking skills at a restaurant in Italy, then came to Japan in 2007. He encountered the owner of the current restaurant while accumulating experience at a renowned Italian restaurant in Tokyo. In 2015, he made a decision to open a new restaurant with the owner and opened [Pizzeria Bar ARICCIA].

Thomas PuglieseThomas Pugliese

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

Shunsai Yamasaki

旬菜 山崎

  • Suita/Settsu, Osaka
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

伊東 賢治Kenji Ito

Cooking at home ended up putting him on the path to a professional culinary career

Mr. Ito was born in Kagoshima Prefecture in 1979. During his childhood he had fun by making food at home, and he eventually used those fond memories as inspiration to take on a career in the culinary world. After graduation he made his first move toward becoming a chef by taking a job at a traditional Japanese restaurant in Kobe. He spent the next five years building his cooking skills little by little from the ground up. After that he continued to focus his efforts on Japanese cuisine by spending two years at a restaurant specializing in tofu, before moving on to work in catering for three years. He took his present position as head chef after joining Shunsai Yamasaki in 2009.

伊東 賢治Kenji Ito

Hanabishi

花菱

  • Iwade/Kinokawa/Hashimoto, Wakayama
  • Japanese,Japanese

大岡 正敬Masayoshi Ooka

As the fourth-generation owner of a long-established family business, he is preserving his family's tradition and skills

Born in Wakayama prefecture in 1949, he is the fourth generation of his family to run this long-established restaurant that specializes in Mount Koya cuisine. He has inherited the restaurant, tastes, and techniques of his father and is preserving them for the modern era. Hanabishi is the finest purveyor of Mount Koya cuisine. Mr. Oka is extremely knowledgeable about all types of Japanese gastronomy, including shojin ryori (simple, vegetarian, Buddhist meals) and kaiseki (traditional Japanese course menu). He believes in working diligently and sparing no effort. He even makes a separate batch of broth for vegetarian dishes. He is trusted by both local regulars and new customers visiting the area as tourists.

大岡 正敬Masayoshi Ooka

Aroma Fresca Nagoya

アロマフレスカ名古屋

  • Sakae, Aichi
  • Italian,Italian/French / Italian / Pasta / Wine

飯尾  大輔Daisuke Iio

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

TOYOUKE Organics Restaurant

豊受オーガニクスレストラン

  • Futako-Tamagawa/Yoga, Tokyo
  • Japanese,Japanese / General

本多 勝彦Katsuhiko Honda

The maestro of Japanese cuisine sincerely faces organic vegetables.

He was born in 1966 in Niigata prefecture. After graduating from high school, he accumulated training at a kappo (traditional Japanese) restaurant, then moved to Tokyo where he actively worked in the field of Japanese cuisine including a kaiseki (traditional Japanese) restaurant, then became the master chef at the current restaurant when it opened in 2014. His daily routine is to wash muddy vegetables from the field with his own hands. He carefully prepares ingredients, as he places importance on checking their conditions. His way of cooking to bring out the original taste of safe organic ingredients to their maximum and his dishes with a simple yet deep taste are highly received. 

本多 勝彦Katsuhiko Honda

Malebranch Kyoto Tower Sando branch

マールブランシュ 京都タワーサンド店

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

宮崎 靖子Yasuko Miyazaki

Became a pastry chef by being influenced by her father who is a chef, and mother who is dexterous!

She was born in 1980 in Kyoto. She has been influenced by her father who is a chef and mother who has been dexterous since she was very young. She decided to learn the fundamental skills to make cakes and become a pastry chef. After graduating from a confectionery school, she had training at [Chez la Mer], a popular confectionery shop in Kyoto, then started working at [Malebranche Kyoto Kitayama main branch] as a pastry chef. Showing outstanding talent, she is currently working hard to create [authentic] local confectionery from Kyoto.

宮崎 靖子Yasuko Miyazaki

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

Asakusa Umaimon Azuma

浅草うまいもん あづま

  • Asakusa, Tokyo
  • Japanese,Japanese

染谷大樹Daiki Someya

Feel the depth of Asakusa's generosity and warm spirit. 

Mr. Daiki Someya was born in 1990 in Asakusa. He grew up watching his parents run their restaurant Asakusa Umaimon Azuma. After graduating from university, he worked in a hotel's food and beverage section in Tokyo for three years to accumulate experience, then started working for his parent's restaurant. Currently, he is working hard at the restaurant's front line while learning cooking skills from his father and other skillful chefs who have supported the restaurant. 

染谷大樹Daiki Someya

Kyo no Yakinikudokoro Hiro Kyoto Tower Sando branch

京の焼肉処 弘 京都タワーサンド店

  • Kyoto Station, Kyoto
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Kushiyaki (grilled skewers) / Yakiniku (grilled meat) / Horumon (offal meat)

岸本 雅也Masaya Kishimoto

A casual encounter during job hunting led him to what he is now.

He was born in 1985 in Kyoto. He got to know Hiro where he is currently working for, during job hunting when he was a junior at a university. He decided to enter the company as he agreed with their philosophy and the atmosphere of the restaurant, and also he liked eating. After working at [Kyo no Yakinikudokoro Hiro] Kiyamachi branch and Kyoto Ekimae branch, he is currently working as the manage at Kyoto Tower Sando branch, trying a new business style. With his motto to make people happy through food, he is making efforts to create a space where everyone can be happy.

岸本 雅也Masaya Kishimoto

Gihan Hajimedo

魏飯吉堂

  • Kyoto Station, Kyoto
  • Chinese,Chinese / General

魏 禧之Yoshiyuki Gi

He was brought up with Chinese cuisine.

He was born in 1958 in Kanagawa prefecture. He started working in the kitchen of [Min Yan] run by his parents in Yokohama Chinatown at the age of 11. After working at a renowned Chinese restaurants in Japan, he went to China at the age of 18 and became a special-grade licensed cook. When returning to Japan, he worked at [Manchinro] in Yokohama Chinatown and became the general manager there. Now he often appears on various medias as a famous Chinese chef.

魏 禧之Yoshiyuki Gi

BERNARD

ベルナール

  • Omicho Market, Ishikawa
  • French,Italian/French / French

牛山 隆之Takayuki Ushiyama

He does not want to have any specialties, but rather keep new recipes expressing [now]. 

He was born in 1977 in Kanazawa city. He was interested in cooking since he was very young, and was already treating his friends with his dishes in his elementary school days. He learned cooking at the TSUJI Culinary Institute in Osaka and France, then accumulated experience in a French restaurant in Kanazawa. At the age of 28, he went to France again to accumulate further experience at a French restaurant with the stars in Jurancon in southwest France, then returned to Japan and opened the current restaurant in 2009. He has kept offering exquisite seasonal dishes which can be enjoyed only in that season of that year. His wholehearted dishes have been highly received, and his restaurant acquired the stars in 2016. 

牛山 隆之Takayuki Ushiyama

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

豊田 一徳Kazunori Toyoda

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

Otaru Jingisukan Club Kitatogarashi Main Branch

小樽ジンギスカン倶楽部 北とうがらし 本店

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)

鶴間 公介Kosuke Tsuruma

Encounter with the Morikuma family, the owner, made him a chef.

Though he had no relation with cooking at all, an encounter with the Morikuma family, the owner of [Otaru Jingisukan Club Kitatogarashi] became his big turning point. After experiencing various restaurants in the group in a short time, such as ramen (Chinese noodles), soba (Japanese noodles), izakaya (Japanese pub) serving grilled dishes, he is currently working as a manager of Kitatogarashi!

鶴間 公介Kosuke Tsuruma

Jushu

寿修

  • Nishi-Azabu, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

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

Ehime / Uwajima Ryori Kadoya Toranomon

愛媛・宇和島料理 かどや 虎ノ門

  • Toranomon, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

末永 悦巳Etsumi Suenaga

To stay busy and to contribute something of worth - the job of chef is a sacred task

Born in Ehime Prefecture in 1970, Chef Suenaga always loved cooking, but still pictured himself working as an office woker. However, he did not give up on his dream of being a cook, and took a job working at a Western style restaurant. From there, he aimed to steadily improve and rise as a cook. Eventually, the manager of Kadoya Kasumitei generously put him in charge of the kitchen at Kadoya Toranomon. Since the restaurant opened in October 2015, he has kept busy there every day working as head chef.

末永 悦巳Etsumi Suenaga

Azabu-juban Hatano Yoshiki

麻布十番 秦野よしき

  • Azabu-Juban, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

秦野 よしきYoshiki Hatano

A spirited craftsman honoring traditional Tokyo-style sushi, with a background in French and Italian

Chef Hatano was born in Tokyo in 1984. He took an interest in cooking thanks to his mother who was a home economics teacher. By the time he was in middle school, he yearned to become an Italian chef. When he enrolled in university, he also started training as a sushi chef, gaining experience working in restaurants in Akasaka and Ginza. He then travelled to Kona, Hawai'i where he got a chance to apply what he had learned. After returning to Japan, he started his own business, performing sushi catering and sushi shop concept design, and at age 28, he opened Sushi Michi in Azabu-juban. In June 2015, he changed restaurant name to [Azabu-juban Hatano Yoshiki].

秦野 よしきYoshiki Hatano

Ubuka

うぶか

  • Yotsuya, Tokyo
  • Kaiseki (course menu),Japanese / General / Crab

加藤 邦彦KATO KUNIHIKO

The Chef's Recommendations

A love for large shellfish, leading him into the culinary world

He was born in Miyagi prefecture in 1977. He started his career as a chef by entering "Kani Doraku" for the simple reason that he loved prawns and crabs. After that, he trained at a ryotei (traditional, luxurious Japanese restaurant) in Kyoto for three and a half years in order to learn the basics of Japanese cuisine, and polished his skills for three years at a Japanese restaurant handling natural prawns in New Zealand. After returning to Japan, he spent two and a half years at the Chinese restaurant "Renge" in Shinjuku. "Ubuka" was opened in 2012. While he sticks to the basics of Japanese cuisine, he brings out the charm of shellfish, sometimes using bold culinary techniques.

加藤 邦彦KATO KUNIHIKO

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)

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

Campbell Early

キャンベル・アーリー

  • Hakata Station, Fukuoka
  • Cafe,Cafe/Sweets / Parfait / Fruit / Fresh Juice

末永 元気Genki Suenaga

He became a patissier by the influence of his mother who often made pastries for him.

He was born in 1990 in Miyazaki prefecture. His mother often made pastries for him when he was a child, and that made him interested in making pastries from a very young age. He started making pastries himself, then decided to enter the cooking field in the future. He learned about food in high school, and about making pastries almost on his own. After graduating from high school, he entered a cake shop to learn how to make cakes on a broad scale. After working as a patissier at a cafe & restaurant, he became a patissier at [Campbell Early]. 

末永 元気Genki Suenaga

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