1381 - 1400 of 1826 chefs
-
Sushi Daimon
鮨 大門
- Uozu/Kurobe, Toyama
- Sushi,Japanese / General / Sushi / Japanese Sosaku (creative cuisine)
-
![]()
大門 太郎Taro Daimon
-
He was fascinated with the master chef of a sushi shop he visited in his childhood days.
He is from Toyama prefecture. Being fascinated with the master chef of the sushi shop he was taken to by his father, he started working part time at a sushi shop when he was a high school student, then accumulated training at Japanese restaurants. At the age of 22, he moved to Otaru city in Hokkaido and visited sushi restaurants without appointments to ask to let him work. During his 4 year training at a sushi shop in Otaru, far away from his home town, his thoughts towards sushi and his hometown changed. In 2012, he opened [Sushi Daimon] in Toyama, to serve sushi that can be made only in Toyama.
大門 太郎Taro Daimon
-
-
Yakiniku USHIGORO Ginza Namiki Street branch
焼肉うしごろ 銀座並木通り店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
鳴海 博之 Hiroyuki Narumi
-
This executive chef creates better products, while offering 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 renowned hotel in Tokyo, then continued improving his cooking skills at [Aging Beef] and other restaurants. In 2016, he entered [Sangue, Inc.] as he deeply sympathized with the company's philosophy and its operational methods that he continues to lead in the field of yakiniku (Japanese BBQ). Currently, he is working as the executive chef at [USHIGORO S.], while creating [Ushigoro] products.
鳴海 博之 Hiroyuki Narumi
-
-
Sushi Fukuzuka
すし ふくづか
- Kagurazaka, Tokyo
- Sushi,Japanese / General / Sushi / Wine
-
![]()
福塚 寛希Hironobu Fukuzuka
-
Grown up surrounded by the blessings from the ocean and warm people, he became a chef who offers happiness through [food].
He was born in 1981 in Yamagata prefecture. He grew up watching his grandparents and parents working in the restaurant and service industries in his hometown with many ryokan (Japanese-style hotels). He was also actively helping them in the restaurant field, and naturally decided to be [a chef]. He went to Tokyo to get training at high-end sushi restaurants in Tokyo, including Roppongi, for approximately 20 years. In March 2018, he opened [Sushi Fukuzuka] where he is currently offering sushi with high-quality [tuna] and savory alcohol, with Mr. Fujimori, who is a sommelier.
福塚 寛希Hironobu Fukuzuka
-
-
Kyoto Steak Wagyu - Gottie's BEEF
京都 ステーキ 和牛 Gottie’s BEEF ゴッチーズビーフ
- Kyoto Station, Kyoto
- Steak,Yakiniku/Steak / Hamburger Steak / Steak
-
![]()
本位田 覇嘉Haruka Honiden
-
Simply wants to have a delicious meal.
He was born in 1986 in Okayama prefecture. He decided to enter the cooking field as he loved eating since he was young, and simply wanted to have a delicious meal. After graduating from a high school, he learned about meat at a meat shop in Kyoto, while he was improving his skills at a Kyoto cuisine restaurant. Then he was appointed as the master chef of [Gottie's BEEF Kyoto Tower branch] where he is currently working. He keeps studying on ingredients to serve delicious meat dishes to the guests.
本位田 覇嘉Haruka Honiden
-
-
Kaiseki Kappo Nagasaka
懐石割烹 なが坂
- Sannomiya, Hyogo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)
-
![]()
長坂 俊明Toshiaki Nagasaka
The Chef's Recommendations -
The delight he felt after having his cooking complimented as a child inspired him to become a chef
He was born in February of 1964 in Aichi Prefecture. He has loved making food ever since he was a child, and after hearing his siblings tell him how delicious his food was after cooking for them, he knew he wanted to become a chef someday. He studied at Tsuji Culinary Institute in Osaka’s Abeno ward, and from there he went on to develop his skills further at "Shofukuro Kobe Branch", which is based in Shiga Prefecture, as well as "Yamane" sushi restaurant in Kitashinchi, Osaka. He opened "Kaiseki Kappo Nagasaka" in 2002, where he displays his expertise as owner and head chef.
長坂 俊明Toshiaki Nagasaka
-
-
Agu Shabu Shabu Nabe Soba Kaiseki Ryukyu Dining Touka
アグーしゃぶしゃぶ鍋・蕎麦会席 琉球ダイニング 桃香
- Onna-son, Okinawa
- Japanese,Japanese / Steak / Kaiseki (traditional multi-course meal) / Shabu-shabu (boiled meat slices)
-
![]()
杉浦 康生SUGIURA YASUO
-
We offer you high-quality cuisine, never neglecting the basics.
Born in 1966 in Yamanashi prefecture. As a lover of cooking, he entered Tsuji cooking technical school. While at university he received his license to serve fugu, and after graduating spent 10 years working in a restaurant in Kofu City. With strong ambition, he learnt how to cook soba noodles by hand at a famous soba store in Akasaka, and also learned the art of making tea. During the height of the bubble age, he learnt the finest, most elegant cooking techniques, before opening Momoka. With carefully selected ingredients, he brings you a variety of Japanese dishes.
杉浦 康生SUGIURA YASUO
-
-
Soshu Torigin Odawara Ekimae Branch
相州 鳥ぎん 小田原駅前店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
-
![]()
柴田 久人Hisato Shibata
The Chef's Recommendations -
The thing that prompted him to become a chef was hearing [that was delicious] from customers at a restaurant he was working at part-time
Born in Kanagawa Prefecture in January 1970. During his student years, he worked part-time at [Soshu Torigin.] He first thought of learning how to cook in earnest when customers told him that the food he made was delicious. After that, he enrolled in culinary school in Tokyo, where he learned the fundamentals and was able to work with various culinary genres. After graduation, he considered working at other places, but had a strong attachment to [Soshu Torigin] so he returned to Kanagawa, where he has remained committed to the management, procurement, and quality of [food] ever since.
柴田 久人Hisato Shibata
-
-
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 (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
-
-
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
-
-
Kanazawa Sekitei
かなざわ石亭
- Kenrokuen Garden, Ishikawa
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine
-
![]()
宮本 信寛 Nobuhiro Miyamoto
-
His career as a chef is rooted in the happy smiles of his family.
Born in 1968 in Ishikawa prefecture. He had a chance to cook for the family when his mother became sick. His meal was well received then and that was when he began pursuing his culinary career. After graduating high school, he entered to Asadaya corporation, brushed up his skills at Sekitei for 10 years, Shougyotei for 12 years and worked as a head chef at Hotaruya in the tea house district for 3 years. From 2012, the head chef serves the dishes for guests at Sekitei.
宮本 信寛 Nobuhiro Miyamoto
-
-
Kagaya Hakata branch JR HAKATA CITY KOOTEN 9F
加賀屋 博多店 JR博多シティくうてん9F
- Hakata Station, Fukuoka
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine
-
![]()
平川 泰司Taiji Hirakawa
-
He transmits Japanese traditional food cultures through his cuisine, to please many people.
He is from Osaka prefecture. Entered the field of Japanese cuisine to acquire a trade in a new world. In this strict field, he sometimes felt like quitting. However, the more he knew about cooking, the more he wanted to acquire knowledge. He has been attracted by the deepness of the cooking world. Currently, he is devoting himself to spreading Japanese traditional food cultures to many people through cuisine, wishing to offer Japanese cuisine that can be enjoyed by everyone.
平川 泰司Taiji Hirakawa
-
-
Micchan So-honten Hatchobori Branch
みっちゃん総本店 八丁堀店
- Hatchobori/Noboricho/Hakushima, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
-
![]()
浜田 博Hiroshi Hamada
-
His inspiration to become a chef came after catching a glimpse of his friend working at an okonomiyaki (savory pancake) shop
He was born in April of 1970 in Hiroshima Prefecture. His love of food extends back to his childhood when he used to frequent okonomiyaki shops around his neighborhood. A friend of his at the time was training at "Mitchan So-honten", which inspired him to go off and do the same thing. He devoted himself to perfecting his skills in okonomiyaki and then took on his current role as a manager at "Mitchan So-honten Hatchobori Branch", which is now the main branch. He works hard every day to preserve the restaurant’s culinary traditions and makes sure that each and every okonomiyaki is carefully prepared for customers, many of whom travel long distances to eat there.
浜田 博Hiroshi Hamada
-
-
Gion Owatari
祇園 大渡
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
-
![]()
大渡 真人OOWATARI MAHITO
The Chef's Recommendations -
Acquiring the fundamentals at a famous Osaka restaurant, then aiming for independence in his wife's hometown of Kyoto.
Born in 1975 in Fukuoka, he was enthralled by the culinary world, and went on to Tsujigakuen Japanese Culinary College after graduating from high school. Building up experience at famed Osaka restaurants like Kisetsu Ryori Tsumura, he decided to start independently at 34. While searching Kyoto, the home of his wife's family, for a location, he came across an old private home, and it was there that he opened Gion Owatari. In 2012, he earned a Michelin star.
大渡 真人OOWATARI MAHITO
-
-
Soshu Torigin Main Branch
相州 鳥ぎん 本店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
-
![]()
瀬戸 清乃Kiyono Seto
-
Unable to ignore her passion for cooking, she changed her profession to become a hardworking chef
She was born in Kanagawa Prefecture. Although her former profession was completely unrelated, she was unable to contain her interest in the restaurant industry and her passion for cooking, and became a chef. Her career as a chef began at [Soshu Torigin,] a restaurant that she had often come to ever since she was a child, and a place that she felt had delicious food. She studies hard on a daily basis in order to create food that brings joy to customers. She now serves kushiyaki (grilled skewers) that have been grilled to juicy perfection.
瀬戸 清乃Kiyono Seto
-
-
Wagokoro Izumi
和ごころ 泉
- Shijo Karasuma/Karasuma Oike, Kyoto
- Kaiseki (course menu),Japanese / General
-
![]()
泉 昌樹IZUMI MASAKI
The Chef's Recommendations -
His cuisine is based on that of the former restaurant Sakurada. He strives to continue the legacy of his teacher's philosophy.
Born in 1967 in Mie Prefecture, he decided to become a chef and from age 19 began his studies at the Japanese restaurant Kase in Nagoya. Afterwards, he worked at a Tokyo hotel, later moving on to the famous shop Sakurada at 23. He spent 9 and a half years there polishing his skills, and though he left for a period of time, he returned again 3 years later. Putting the final touches on his abilities, he gained his independence in 2006. He boasts 2 stars in the Michelin Guide.
泉 昌樹IZUMI MASAKI
-
-
Daiki-Suisan Kaiten-Zushi
大起水産 回転寿司
- Kyoto Station, Kyoto
- Kaitenzushi (conveyor belt sushi),Japanese / Sushi
-
![]()
林 盛Shigeru Hayashi
-
His career started when he became interested in serving guests.
He was born in 1988 and grew up in Osaka. While working a part time job at a yakiniku (Japanese BBQ) restaurant during his high school days, he decided to become a professional in the restaurant field. After graduating from high school, he entered [Taiki-Suisan]. With experiences as a server, chef, and background staff, he found that working at a restaurant was more fun and deeper than he had thought. He is currently working hard as the manager to support the whole restaurant to make as many guests as possible happy.
林 盛Shigeru Hayashi
-
-
USHIGORO Bambina Shibuya Branch
うしごろバンビーナ渋谷店
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Hamburger Steak / Steak
-
![]()
佐藤 健Takeshi Sato
-
Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.
佐藤 健Takeshi Sato
-
-
la rencontre
ラ・ランコントル
- Nagano, Nagano
- French,Italian/French / French
-
![]()
瀬下 努Tsutomu Seshimo
-
He wants to spread the local ingredients of Nagano, a treasure box of ingredients.
He was born in 1977 in Nagano prefecture. After graduating from high school, he entered a culinary school, then trained at [HOTEL DE MIKUNI] for 12 years. He also worked as the master chef at [Izu Auberge arcana izu] and [Yakushima sankara hotel & spa]. In December 2016, he went independent and opened [la rencontre]. He wants to spread the local ingredients of Nagano, a treasure box of ingredients.
瀬下 努Tsutomu Seshimo
-
-
Lumiere
リュミエール
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- French,Italian/French / General / French
-
![]()
唐渡 泰Yasushi Karato
The Chef's Recommendations -
He pushes ahead every day to improve his skills and achieve his childhood dreams.
He was born in 1963 in Tottori Prefecture and is a graduate of Tsuji Culinary & Confectionary College’s patisserie school. Ever since his childhood, he had dreamed of running his own restaurant someday, which led him to Shinsaibashi in Osaka to work at a Western restaurant. During his time working there, one of his senior colleagues inspired him to pursue French cooking. He went on to train at the renowned restaurant Jean Moulin, as well as the 3-star restaurant La Cote d'Or. Then, at age 33, he moved on to serve as head chef at Kobe Bay Sheraton Hotel & Towers. After picking up a versatile body of experience, he opened Lumiere in December of 2006, where you can find him cooking today.
唐渡 泰Yasushi Karato
-
-
Hamburger Steak GRILL Omiya JR HAKATA CITY branch
ハンバーグ・ステーキ グリル大宮 JR博多シティ店
- Hakata Station, Fukuoka
- General,Western / Hamburger Steak / General / Steak
-
![]()
大宮 勝雄Katsuo Omiya
-
He sticks to keep working as an active chef.
He decided to be a chef at the age of 18 by being influenced by his uncle and started training at a French restaurant. At the age of 26, he became a sous chef at a hotel restaurant in New Zealand. At the age of 28, he went to England, France, Greece, and Morocco to learn their local cuisines. After returning to Japan, he worked at the French restaurant [La Terre], under Mr. Gerard Jordan from La Nappoule who had worked at [L'Oasis] in Southern France. In 1982, at the age of 32, he opened the current [Restaurant Omiya] in Asakusa.
大宮 勝雄Katsuo Omiya
-
