1461 - 1480 of 1752 chefs
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Wine no Ie Budotei
ワインの家 ぶどう亭
- Shin-Sakae/Higashisakura/Izumi, Aichi
- French,Italian/French / General / French / European
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塚本 将喜TSUKAMOTO MASAKI
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This chef/owner, himself having been captivated by wine, aims to share its beauty.
He was born on December 1956, in Saga Prefecture. Being a fan of wine, he has worked as a sommelier in a French restaurant. Making the most out of his experiences as a sommelier, he opened a "restaurant to offer food that goes with wine". He has a stock of wines, mainly from France, chosen by himself that he can recommend to customers.
塚本 将喜TSUKAMOTO MASAKI
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Todaimon Takkanmari Ichigaya branch
東大門タッカンマリ 市ヶ谷店
- Ichigaya, Tokyo
- Korean,Other Asian / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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イ ソンホI SONHO
The Chef's Recommendations -
Wanting to bring the charm of Korean culture into Japan
He was born in 1982 in South Korea. He requested for an apprenticeship in the food and beverage industry in his home country, and came to Japan in 2009, "because I wanted Japan to learn about Korean culture through food," he says. He gathered experience as a waiter in yakiniku (grilled meat) restaurants and Korean restaurants, and took on the role of restaurant manager when this restaurant opened. He aims to create a restaurant atmosphere and service experience where guests can spend their comfortably.
イ ソンホI SONHO
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Japanese Cuisine FUKUSHIMA
日本料理 福しま
- Yamaguchi City, Yamaguchi
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / Kaiseki (traditional multi-course meal)
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福嶋 忠幸FUKUSHIMA TADAYUKI
The Chef's Recommendations -
He continues to strive down the path of cuisine to fulfill his dream of owning his own restaurant
Born in 1959. A native of Saga Prefecture's Karatsu City. His memories of a local Japanese food restaurant led him to enter the world of cuisine, deciding to make food that could move people. After acquiring experience at Hakata hotels and Japanese restaurants, he became head chef of Japanese cuisine at the Yachiyo Royal Hotel in Kumamoto. After that, he worked as head chef of the Yamaguchi Grand Hotel's Japanese Restaurant Miyabi for 12 years. He opened WA FUKUSHIMA in September of 2009, and this is his fifth year with us. He's never satisfied with his own cooking, striving for excellence each day.
福嶋 忠幸FUKUSHIMA TADAYUKI
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Uru
閏
- Nijo Castle, Kyoto
- Dining Bar,Dining bar / Pizza / Pasta / Italian
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田原TAHARA
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He started cooking based on his love for food, but now this chef is looking to take things even further
He was born in Kyoto Prefecture in 1981. He has been interested in food as long as he can remember. He started cooking as a hobby, but when it came time to think about a life-long profession, he decided to become a chef. He began his training at a hotel, covering the whole gamut of Western cooking, but gradually found himself drawn to the deliciousness of French and Italian cuisine. Since 2012 he has been displaying his skill daily at "Uru".
田原TAHARA
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Nepalico Komazawa branch
ネパリコ 駒沢店
- Komazawa-Daigaku, Tokyo
- Asia,Other Asian / Indian / Nepalese / Indian Curry
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パダム デボコタPADAMU DEBOKOTA
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He opened "Nepalico" with the aim of making Nepalese culture commonplace
He was born in Gorkha, Nepal in 1980, and came to Japan in 2003 in order to learn Japanese. After that, he resolved to spread the charm of Nepalese culture within Japan itself upon marrying his Japanese wife. He trained at restaurants in Tokyo, and returned to Nepal for a period of time to learn about Nepalese cuisine. In September 2010, he opened "Nepalico Shibuya branch". In March 2014, he opened "Nepalico Komazawa branch", thus spreading the charm of Nepalese cuisine further.
パダム デボコタPADAMU DEBOKOTA
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Kitajimatei
北島亭
- Yotsuya, Tokyo
- French,Italian/French / French
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北島 素幸KITAJIMA MOTOYUKI
The Chef's Recommendations -
With his career spanning nearly half a century, his role in developing French cuisine in Japan has been pivotal
He was born in 1951 in Fukuoka prefecture. He started his culinary career when he was 18, after entering "Royal" in Fukuoka. He was deeply impressed by the dessert buffets at "Regence" in Roppongi, which were still rare at that time, and he also trained as a patisserie. He went to France in 1977, and studied for five years at restaurants such as "Troisgros", and "Georges Blanc", being impressed once again by the culture of French cuisine that he experienced in the country itself. After returning to Japan, he held successive posts as a chef in "De Roanne" in Kyobashi, and "Pantagruel" in Akasaka. He opened "Kitajimatei" in 1990.
北島 素幸KITAJIMA MOTOYUKI
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Sekiguchitei
関口亭
- Shinjuku Station South Exit/Yoyogi, Tokyo
- General,Western / General / Omurice (omelet rice) / Wine
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関口 康史SEKIGUCHI YASUSHI
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We make Westernstyle cuisine to suit Japanese tastes!
With a confectioner father and a chef for an older brother, he entered the world of professional cooking at the age of 24. He got his start at a French restaurant, then moved on to Chinese, Japanese, and a wide variety of cuisines. After gaining further experience at the Kanda steakhouse Kaki no Ki, he struck out on his own, and has been running his own business for almost 20 years.
関口 康史SEKIGUCHI YASUSHI
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SANDAYA Takarazuka
三田屋 宝塚店
- Takarazuka, Hyogo
- Steak,Yakiniku/Steak / Japanese Beef Steak / Steak / Western Teppanyaki (iron griddle grilling)
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村田 茂郎MURATA SHIGERU
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By strictly enforcing standards of quality cultivated in the meat industry, we provide the finest quality beef.
Born in Mita city, Hyogo prefecture in 1956. He spent eight years in the meat industry, and obtained the qualification 'Diploma in Meat Technology', which is designed to ensure meat quality. He became interested in 'Mitaya' after hearing about their domestically-reared fillet steak set menu, which attracts customers to his home, Hyogo prefecture, from other parts of Japan. It was not long before he joined the company, where he is now putting the skills and experience he cultivated in the meat industry to work in his role overseeing all of their branches.
村田 茂郎MURATA SHIGERU
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Gyutan Sumiyaki Rikyu Kitamemachi
牛たん炭焼利久 北目町店
- Sendai Station West Exit, Miyagi
- Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General
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徐春成JOSHUNSEI
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Captivated by the appeal of beef tongue
He first encountered beef tongue when he began working part time at Rikyu. Struck by how delicious beef tongue is, he set his heart upon his current trade. He hopes that many customers will be moved by the taste of the meat too! In order to serve up the meat in top condition, with just a hint of pinkness remaining, he stands at the grill with watchful eyes. He says, "I pay close attention to cooking it just the right amount."
徐春成JOSHUNSEI
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Pub Karaoke Studio Himawari
パブ-カラ スタジオ向日葵
- Shinjuku East Exit/Kabukicho, Tokyo
- Dining Bar,Dining bar / Cocktail / Whisky / Shochu
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美実MIMI
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Live performance karaoke! Accompanied by exciting saxophone playing!
Mr. Yoshimi first experienced live karaoke at this store from a customer's point of view. He got interested in this unique style or karaoke, took his valued experience in playing the saxophone and went to Studio Himawari.
美実MIMI
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Sushidokoro Koya Sendai Ekinaka
寿司処 こうや 仙台駅中店
- Sendai Station West Exit, Miyagi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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服部 洋HATTORI HIROSHI
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Our chef feels it's his true calling to provide excellent service to his customers at the counter
Born in 1977 in Fukushima Prefecture. He worked at a sushi shop in Sendai for 14 years before becoming a chef at Sushidokoro Koya, and now he's the owner of Sushidokoro Koya Sendaisushidori Store. He loves to sell sushi over the counter and see all of his customers' faces - he feels that it is his calling.
服部 洋HATTORI HIROSHI
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Torigen Kamata
とり元 蒲田店
- Kamata, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Shochu
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原山HARAYAMA
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Particular about charcoal, a chef who pays attention to the details when grilling.
He expertly prepares the ‘Kirishima Chicken' of Miyasaki one by one by hand, and provides the skewers, even adding the finishing touches to the grilled dishes. At ‘Torigen, Kamata branch', he calls himself the ‘Char-grilling Craftsman.'
原山HARAYAMA
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BREAK TIME
BREAK TIME
- Kichijoji, Tokyo
- Cafe,Cafe/Sweets / General / Others / Bread
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山田 亨YAMADA TORU
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Was a boy who loved breadThis is my dream job.
I have been hooked on bread since I was young. I wanted to bake my own bread since my teen years. After graduating, I trained in making breads and cakes for 10 years and held a manager position for 20 years, then finally my childhood dream of having my own shop came true. I opened a restaurant specializing in pies in February, 2014 in Kichijoji.
山田 亨YAMADA TORU
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Kisoji
木曽路
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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大木 哲也OKI TETSUYA
The Chef's Recommendations -
Influenced by relatives who ran a sushi shop, he started his career in cooking.
He was born in Chiba Prefecture in 1964. Thanks to his relatives who ran a sushi shop, he has wanted to become a chef ever since he was a child. He started his training at a sushi restaurant in Tokyo when he was 15 and after that, he polished his skills at several other shops. In 1994, he opened up a new shop, "Kisoji", in Shinbashi in Minato Ward in Tokyo Prefecture and ever since then, has been serving only the freshest of ingredients and seasonal fish that are not only healthy, but let you enjoy the delicious flavors of each season.
大木 哲也OKI TETSUYA
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Amets
Amets
- Asakusa, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / Wine
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服部 公一HATTORI KOICHI
The Chef's Recommendations -
The traditional homemade food that he finally reached after traveling all over Spain.
He was born in Tokyo in 1979. He found employment for a period after graduating from college, but resolved to aim to become a chef. With just the clothes on his back, he went to Spain and perfected his skills over five and a half years in a total of eleven restaurants, from bars on the street to famous modern Spanish restaurants. He was particularly surprised by the homemade food that he encountered in the rural community of Catalonia. This surprise carried over to "Amets", which he opened soon after returning to Japan. He admired wild game so much that he obtained a hunting license by himself, and he is distinctly characterized by his speedy actions, as he says, "Once I think about it, I do it immediately."
服部 公一HATTORI KOICHI
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Hakata Mizutaki-style Motsu Nabe Motsufuji
博多水炊き風もつ鍋 もつ藤
- Marunouchi, Aichi
- Japanese,Japanese / General / Motsu Nabe (offal hot pot)
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伊藤 和之ITO KAZUYUKI
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Encountering genuine motsunabe (meat stew) in Osaka led to him opening his own restaurant
I'm originally from Ichinomiya City. After stepping away from the 9-to-5 life of a businessman, I entered cooking school. After that, I apprenticed at a Chinese restaurant and worked at a gyoza (dumpling) shop in Osaka for even more training. When a famous motsunabe (meat stew) restaurant from Fukuoka opened a branch in Osaka, I seized the opportunity to work there and trained for a year and a half, and in 2007 split off and opened a restaurant in Nagoya.
伊藤 和之ITO KAZUYUKI
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Katsugyo Jagaimo
活魚 じゃがいも
- Nishi-Funabashi, Chiba
- Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Yuba (tofu skin)
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佐藤 寛之SATO HIROYUKI
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He started out in high school working part-time at Katsugyo Jagaimo.
He was born June 7, 1949. For 16 years, he was an office worker until he quit his job and launched an independent business in the food industry. He liked to eat,he liked to cook, and he was influenced by a part-time job he had in the food service during his college days. He accumulated more training and was supported by those around him, so now his son and he are chefs in their own restaurant. Together, after diligent study and keeping their own pace with great care, they offer handmade food from specially selected raw materials daily.
佐藤 寛之SATO HIROYUKI
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Spiedino Fuggi
スピエディーノ フッジ
- Odori Park, Hokkaido
- Italian,Italian/French / Italian / Pasta / Wine
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藤田 知宏FUJITA TOMOHIRO
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Our inspiration was French cuisine, but we are also inspired by Italian cuisine.
He gained experience working at a hotel and restaurant in the city. During that time he was also given a job as a chef. At first, he started out doing French cuisine, and then he fell in love with Italian cuisine and opened Fujji, where he is currently based.
藤田 知宏FUJITA TOMOHIRO
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Iizaka Hanamomo no Yu
いいざか花ももの湯
- Fukushima City, Fukushima
- Auberge,Other / General / General / General
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菊池 政憲KIKUCHI MASANORI
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A chef who works hard to make dishes that are just as fun to eat as they are to look at.
He was born in October of 1974 and grew up in Fukushima Prefecture. During his student years he worked part-time helping prepare food at a ryokan (Japanese-style inn), which put him on the path to becoming a chef. After training for about six years in Tokyo, he made his way back home. He puts a lot of effort into making truly delightful dishes that are just as fun to eat as they are to look at, and he loves it when his customers can stop in and enjoy his food while they have an amazing time.
菊池 政憲KIKUCHI MASANORI
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Kokera
こけら
- Shimokitazawa, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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渡邊 兼二朗WATANABE KENJIRO
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I had a fascination with the hospitality industry and I always hoped to have my own place!
My first job working in the hospitality industry was at an izakaya. While I was working there, I became very interested in the industry and I began to think about starting up my own place. From that time on, all of my attention went into learning how to cook. The izakaya that I worked at focused mainly on seafood based cuisine, which meant that I gained a lot of knowledge and tricks about cooking with fish. People say that my knowledge of fish is on a different level to others.
渡邊 兼二朗WATANABE KENJIRO
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