1501 - 1520 of 1717 chefs
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Yakitori House Nonchan
焼鳥ハウスのんちゃん
- Ginza, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / General
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重山 美紀夫SHIGEYAMA MIKIO
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A veteran shop loved by the locals for many years. The unchanged taste of the yakitori goes to show they are particular about good flavor.
There was a time when I walked around and ate at all the yakitori shops in the city, tells Mr. Shigeyama. His love for yakitori lead him to open his "Yakitori House Nonchan" in 1984. You can take the finest quality ingredients for granted, and every skewer is carefully prepared by hand in-house. There is no end to the regulars who make their way in for a taste of Mr. Shigeyama's carefully crafted yakitori.
重山 美紀夫SHIGEYAMA MIKIO
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Sumibi Yakitori Kirishima
炭火焼鳥 霧島
- Hoshigaoka/Issha, Aichi
- Japanese Sosaku (creative),Japanese / Yakitori (grilled chicken skewers) / Chicken / Shochu
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花田 夏美HANADA NATSUMI
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I entered the food world after a chance encounter with the boss.
Originally, Mr. Ikeda said he enjoyed customer service. While he was doing some other job, he met the boss of "Sumibi Yakitori Kirishima" and became interested in the food world. After that, he was invited by the boss to manage the restuarant together.
花田 夏美HANADA NATSUMI
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Taiwanese and Chinese Restaurant Kokien
台湾・中華料理 好記園
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Chinese,Chinese / General / Shokoshu (Chinese Shaoxing wine) / Taiwanese
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蔡 慶祥SAI KEISHO
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After finishing school in China, I started working at a restaurant.
From the age of 20, I trained at Chinese restaurants and worked for 20 years in China. At the time it was tough, but I started with the fundamentals of Chinese cuisine. After this, I came to Japan and worked at a restaurant in Yokohama Chinatown where I offered up Chinese food to Japanese customers. In 2012, I achieved my dream of opening my own restaurant, Kokien, right here in Yokohama Chinatown. I would love for you to come and try my authentic Chinese dishes.
蔡 慶祥SAI KEISHO
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Jiman ha Shizen Tori Ryori Kawadaya
自慢は自然。鶏料理 川田屋
- Matsubara/Fujiidera/Kawachinagano, Osaka
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Nabe (hot pot)
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武居 信仁TAKEI NOBUHITO
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Offers up big portions made with top quality ingredients.
He was born March 8th, 1972, in Osaka Prefecture. Wanting to become a cook, after finishing high school, he began apprenticing at Tori Ryori after a friend introduced him. After that, he continued working at the same restaurant as a cook. Tondabayashi, Osaka is a place blessed with tranquil nature; a place where people go to get directly-sourced, fresh ingredients to create delicious meals.
武居 信仁TAKEI NOBUHITO
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Kishikawa
きし川
- Kokura, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab
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村上翔太MURAKAMISHOTA
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It's been my dream to be a chef ever since I was little.
Born in Kanagawa Prefecture in 1986. I've loved cooking ever since I was little and have always had the dream of becoming a chef. Be it a la carte dishes or main dishes, I spare no effort in making each and every dish.
村上翔太MURAKAMISHOTA
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trattria e bar Buono！
trattria e bar Buono！
- Minamisemba, Osaka
- Italian,Italian/French / Italian / Pasta / Wine
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坂根 雄大SAKANE YUDAI
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Based on Italian cuisine, the chef also tries creativestyle cuisine proactively.
Born in Osaka in 1979, he has always enjoyed eating since his childhood. He started to learn cooking at a vocational school for becoming a licensed cook. He also started working part-time around then in order to enter the restaurant business. After his graduation, he worked cooking French cuisine at a hotel in Kobe and then in cooking creative-style cuisince in Tokyo. In 2012, he opened trattria e bar Buono!. Based on Italian cuisine, he is an inquirying cook who also cooks Spanish cuisine, rice omelets, and other creative-style cuisine in a proactive manner.
坂根 雄大SAKANE YUDAI
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Gyutan Sumiyaki Rikyu Chuodori
牛たん炭焼利久 中央通店
- Sendai Station West Exit, Miyagi
- Japanese,Japanese / Gyutan (beef tongue) / Local Japanese Cuisine / General
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新保宏介SHIMBOKOSUKE
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I want to cook delicious food for others to enjoy.
Having a great love for cooking since childhood, he entered the world of cuisine, and after twelve years of experience at a soba restaurant, came to Rikyu. The grilling of beef tongue may be simple but it also has depth. To serve it in its finest form, everyday he centers himself and grills for a delicate perfection.
新保宏介SHIMBOKOSUKE
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Daichinro New Store
大珍樓新館
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Cantonese,Chinese / General / Cantonese / Yum Cha/Dim Sum
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鄭 金華TEI KINKA
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Realizing his childhood dream, he stands in the kichen.
He was born in Hong Kong in April 1960. He had admired chefs who displayed brilliant skills at restaurants since he was young, and so he chose to be a cook with the desire to become a chef able to make many people happy. He works hard every day to bridge the gap between Japanese and Chinese food cultures.
鄭 金華TEI KINKA
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Izakaya Shishito
居酒屋ししとう
- Asahikawa, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Chicken / Sashimi (raw fish)/Seafood
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加藤 健吾KATOKENGO
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Techniques cultivated on Rishiri Island from a younge age. A Japanese chef who is fastidious about "vitality".
With his father cooking at his own shop in Susukino, Chef Kato spent his youth close to the kitchen. He hammered into himself the fundamentals of Japanese cuisine through rigorous training at Kanotei, the culinary ryokan of his father's associate on Rishiri Island. From the knowledge of seafood preparation he gained at that time, even now he's fastidious about the "vitality" of fresh seafood. After ten years of experience on Rishiri, he now exercises his skill in Asashikawa.
加藤 健吾KATOKENGO
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Fudozaka Kikuchi
不動坂 菊地
- Sannomiya, Hyogo
- Japanese,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)
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菊地KIKUCHI
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Since he was a child, he was interested in food and he chose this path.
The chef was interested in making dishes with a variety of ingredients. After a while, he became able to cook on his own, and naturally started to think about working as a chef.
菊地KIKUCHI
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Gyutan Sumiyaki Rikyu Matsushima
牛たん炭焼利久 松島店
- Matsushima, Miyagi
- Izakaya (Japanese tavern),Taverns / Gyutan (beef tongue) / Local Japanese Cuisine / General
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相沢幸宏AIZAWAYUKIHIRO
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Bringing out the full flavor of beef tongue
Our chef entered into the world of cuisine having fallen in love with cooking as a child. After gaining experience at other beef-tongue restaurants, he came to Rikyu having been drawn to the idea of creative new tastes in beef-tongue cuisine. He spends each day at the grill with the aim of sharing with the world the full depth of flavor that is possible with beef tongue.
相沢幸宏AIZAWAYUKIHIRO
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Uogashi Maruten Fuji
魚河岸丸天 富士店
- Fuji City, Shizuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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中村 彰伸NAKAMURA AKINOBU
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An interest in cooking that started in high school. A life devoted to Japanese cuisine and fish-based cuisine.
Born in Shizuoka prefecture in 1977, the proprietor's interest in cuisine started in high school. He started his career as an apprentice in Japanese restaurants in Shizuoka, achieving expertise in all forms of fish-based cooking at the likes of Uogashi Maruten, at both the main and branch restaurants. Since 2011 he has been at Uogashi Maruten Fuji, where he excels in all forms of Japanese cuisine.
中村 彰伸NAKAMURA AKINOBU
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Shimagohan Kokoro Hokkori Okinawa Meshi
島ごはん こころほっこり沖縄めし
- Nishi-Kasai/Kasai, Tokyo
- Izakaya (Japanese tavern),Taverns / Okinawa Cuisine / General / General
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東 尚亮AZUMA NAOAKI
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A chef fascinated by Okinawan people, culture, and cuisine
He started work in a compeletely different industry, but came to have a vague longing for Okinawa. This love for Okinawa drove him to join an Okinawan restaurant. Surrounded by Okinawan staff, he learned everything including culture and language from the basics. Currently, he is the chef at Shimagohan Kokoro Hokkori Okinawa Meshi, and brings "true attraction of Okinawa and reliable Okinawan taste" to customers carefully. Among his many dreams, he says, the dream that is closest to coming true is "to open a second store."
東 尚亮AZUMA NAOAKI
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R&B
R＆B
- Kannai/Bashamichi, Kanagawa
- Izakaya (Japanese tavern),Taverns / Tsukemen (noodles served separately from dip soup) / Shio Ramen (salt-flavored ramen) / Shoyu Ramen (soy sauce ramen)
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菅野 加奈子SUGANO KANAKO
The Chef's Recommendations -
Influenced by my parents who are good cooks, I naturally chose a culinary career.
Both of her parents like cooking. Watching her parents enjoy cooking, she came to think of cooking as a fun activity and naturally aimed to be a cook. After training herself by working at a private restaurant of creative cuisine, she is now using her experienced skills at [R&B.]
菅野 加奈子SUGANO KANAKO
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Oyster & Spanish Italian Bar Spiral
オイスター＆スパニッシュイタリアンバル スパイラル
- Dogenzaka/Shinsen, Tokyo
- Oyster Bar,Dining bar / Italian / General / Seafood
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池上 忠明IKEGAMI TADAAKI
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Spanish Italian Fusion Cuisine
I thought it was important to learn a trade, so I decided to pursue cooking. As the chef at Spiral, I create Spanish Italian fusion cuisine, and cook dishes using oysters.
池上 忠明IKEGAMI TADAAKI
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Tante Grazie
Tante Grazie（タンテグラッツィエ）
- Ikebukuro West Exit, Tokyo
- Italian,Italian/French / Italian / Pizza / Wine
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簾内 成良MISUCHI NARUYOSHI
The Chef's Recommendations -
With a desire to let everyone know the magnificence of Italian cuisine
Born in Tokyo, 1968. Dut to his love of pasta, he worked toward becoming an Italian chef after graduating culinary school. After training at Tokyo's [Ristorante Carmine], he traveled to South Italy. He further improved his skills at Sicilia's famous [Ristorante Unico], and was appointed as chef at [Tante Grazie] after returning to Japan. He explains that he gets hints of inspiration for his creations by communicating with his customers.
簾内 成良MISUCHI NARUYOSHI
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Yakitori Fukusumi Fukuan
やきとり福住 福庵
- Iwaki, Fukushima
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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橋本 隼HASHIMOTO JUN
The Chef's Recommendations -
Passionately dedicated to the art of the grill
When he was looking for a part-time job during his student days, Mr. Hashimoto asked to come work for us at Yakitori Fukusumi. He was so drawn by the complexities of cookery, he decided to stay on with us as a chef after graduation. He has enthusiastically dedicated himself to mastering the art since then, and these days we leave the grilling up to him.
橋本 隼HASHIMOTO JUN
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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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Asakusa Unagi Sansho
浅草 うなぎ さんしょ
- Asakusa, Tokyo
- Japanese,Japanese / Unagi (eel)
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浅賀 博厚ASAGA HIROATSU
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Eels, the pride of the proprietor who has continued to handle them since Sansho opened in Asakusa some 30 years ago
After training at an unagi (eel) wholesaler, he opened the unagi specialty restaurant Sansho in 1985. He refuses to compromise on taste and freshness, only procuring enough fresh unagi for the day. In addition to his infallible skills and judgement, he has been winning over customers with his warm and sociable hospitality.
浅賀 博厚ASAGA HIROATSU
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ICARO Miyamoto
ICAROmiyamoto
- Nakameguro, Tokyo
- Italian,Italian/French / Italian / Wine
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宮本 義隆MIYAMOTO YOSHITAKA
The Chef's Recommendations -
The local flavor and cooking philosophy learned at a small restaurant in northern Italy
He was born in Kanagawa prefecture in 1974. He chose to take on Italian cooking under the influence of his brother, Munetaka, who entered the culinary world before him. He underwent training at a famous restaurant in Tokyo before going to Italy in 1999. He perfected his skills there for seven years, with a focus on the northernmost region of Trentino-Alto Adige. While he was there, he ventured into choosing a small restaurant so as to personally experience life in Italy at the location itself. The skills that he learned there, together with the cooking philosophy prized in the area, also show themselves in "ICARO", which he opened with his brother after returning to Japan.
宮本 義隆MIYAMOTO YOSHITAKA
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