1521 - 1540 of 1727 chefs
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Gyutan Sumiyaki Rikyu Nakakecho
牛たん炭焼 利久 名掛丁店
- Sendai Station West Exit, Miyagi
- Japanese,Japanese / Gyutan (beef tongue) / Curry
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小野寺隆ONODERATAKASHI
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Nothing says Sendai like gyutan (beef tongue)!
Nothing says Sendai like gyutan (beef tongue)! Interested in local ingredients, he took a job at Rikyu where he is now in charge of the grill. His motto is to take high quality ingredients and carefully grill them to perfection. "Grilling gyutan is fairly straightforward, and yet the flavor differs with each chef. I find that fascinating," Takashi remarks, as he affectionately tends the grill.
小野寺隆ONODERATAKASHI
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Campagne
カンパーニュ
- Ise, Mie
- French,Italian/French / Others / French
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東 健夫HIGASHI TAKEO
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He admires nature's grandeur and pays respect to the divine. He works with local ingredients.
Born in Mie Prefecture on January 7, 1965. He loved to eat from childhood, and pursued the path of becoming a cook to make people happy through food. He decided to become a French chef to challenge the unknown, outside world, and a world that is opposite from his upbringing in the deep mountains of Kumano. He studied under Shima Kanko Hotel's head chef, Tadayuki Takahashi, for three years. Then, after training in France, Osaka, and Kobe, he opened his own restaurant at 26 years old. He continues to make food inspired by nature.
東 健夫HIGASHI TAKEO
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Yagiya
屋宜家
- Nanjo, Okinawa
- Soba (noodles),Japanese / Okinawa Cuisine
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玉城 利也TAMASHIRO TOSHIYA
The Chef's Recommendations -
His own love of Okinawan soba motivated him to pursue the perfect dish
Born in Okinawa in 1985, our chef was raised on Okinawan soba and his love for it is unmatched. His fascination with the dish grew as he went from restaurant to restaurant, observing differences in flavor, until at last he decided to become a chef himself. Of particular importance to him is the balance of bonito and pork in flavoring the dashi broth. His aim is a taste that is refreshing, yet never boring, and he devotes himself wholeheartedly to that pursuit to this day.
玉城 利也TAMASHIRO TOSHIYA
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Char-Grill Yakitori Mamecho Tsurumai branch
炭火やきとり 豆鳥 鶴舞店
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Chicken / Nagoya Cochin (chicken)
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林 英樹HAYASHI HIDEKI
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Attracted to restaurant management since he was a child
Born July 24th, 1970, in Aichi Prefecture. He has loved to cook since he was a child, and every time he went out to eat at a restaurant he was fascinated by the ambiance, and wound up wanting to own his own establishment when he grew up. After graduating from high school he attended the Osaka Abeno Tsuji School of Culinary Arts, where he trained to become a traditional chef. He then built up experience at a variety of restaurants before opening Mamecho.
林 英樹HAYASHI HIDEKI
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Chinese Taiwan Restaurant Misen
中国台湾料理 味仙
- Chikusa/Imaike/Ikeshita, Aichi
- Chinese,Chinese / General / Taiwanese
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森岡 裕貴MORIOKA YUKI
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With steam and speed, this chef offers up Chinese Taiwan cuisine.
I was born in June, 1983 in the city of Hakodate in Hokkaido Prefecture. I was influenced by my father, who ran an Izakaya, and so after I graduated from high school, I decided to learn the ropes of the service industry at a local Japanese-style restaurant. I entered the world of Chinese Taiwan cuisine in 2009 when I started working at Chinese Taiwan Restaurant Misen, thanks to a family connection. I learned by watching Sho, a veteran who showed me how to utilize steam and speed, a style of cooking which is very different from Japanese-style cuisine. It was a period of diligent training for me and I spent my days polishing my skills in the kitchen.
森岡 裕貴MORIOKA YUKI
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Morceau
モルソー
- Hibiya/Yurakucho, Tokyo
- French,Italian/French / French / Wine
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秋元 さくらAKIMOTO SAKURA
The Chef's Recommendations -
To make food that can make people happy - that is where this chef comes from
She was born in Fukui prefecture. Her turning point to enter culinary school came when she was working as a cabin assistant in an airline company, and the food she cooked made her husband happy. After graduating, she began training at "Monde Cafe" in Shinjuku, and subsequently polished her skills at "Au Gamin de Tokio" in Shirogane, under the guidance of chef Takemasa Kinoshita. In 2009, she opened "Morceau" together with her sommelier husband. Her homemade bread is a culmination of what she learned about making bread over the course of a year, and has garnered much popularity.
秋元 さくらAKIMOTO SAKURA
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Wine Chubo Gekko
WINE厨房 月光
- Susukino, Hokkaido
- Spanish/Mediterranean,Global/International / General / Spanish / Western Sosaku (creative cuisine)
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立花 英則TACHIBANA HIDENORI
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He has loved cooking for a long time now. Spanish cuisine in particular has captivated him.
He has liked cooking since he was a child. Cooking paella for the first time ignited within him a strong fascination with Spanish cuisine. In order to polish his cooking skills, he went to the United States and, in 2007, opened Moonlight Wine Kitchen. Only using raw materials in his cooking, he has acquired many fans.
立花 英則TACHIBANA HIDENORI
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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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Yakiniku Heiwa
焼肉 平和
- Tennoji/Abenobashi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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鳥越 曠平TORIKOSHI KOHEI
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40 years of following in his father's footsteps.
Born in Osaka Prefecture, in 1946. In 1956, his father opened the Yakiniku Heiwa grilled meat restaurant. From an early age, he saw his father dedicating himself entirely to the art of grilled meat, and naturally developed an interest in the subject himself. He started by helping out in the restaurant, before finally taking up the torch himself as its second-generation restaurateur.
鳥越 曠平TORIKOSHI KOHEI
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Gyutan Sumiyaki Rikyu Tomizawa
牛たん炭焼利久 富沢店
- Nagamachi, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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高橋 昭宏SATOYUICHI
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A part-time job was his chance to enter the restaurant industry, where he had always wanted to work
He wants as many people as possible to taste the deliciousness of gyutan (beef tongue). With this goal in mind, every day he focuses all his attention on grilling the meat to just the right degree. His biggest source of energy is hearing departing customers say that the food was delicious.
高橋 昭宏SATOYUICHI
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Tsukishima Spanish Club
月島スペインクラブ
- Tsukishima, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / European / Wine
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遠藤 裕久ENDO HIROHISA
The Chef's Recommendations -
A veteran chef who is particular about how to heat all the iingredients meat, fish and vegetables
Born in 1967, in Tokyo. He chose to become a professional cook because he likes to see faces delighted by delicious food. Since 1987, he has been engaged in cooking French cuisine in the main dining room of various hotels within Tokyo. In 2005, he went independent and opened Chez Hiro in Nezu. In 2008, he turned to Spanish cuisine and joined Spain Club Co. After serving as head chef of Kioi-cho Spain Bar and Shimokitazawa Spain Bar, he took over as head chef of Tsukishima Spain Club in 2010.
遠藤 裕久ENDO HIROHISA
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Sakanaya
酒肴家
- Morioka, Iwate
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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前野 正和MAENO MASAKAZU
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Passion for making people happy with his cooking led him to the path of culinary studies.
Born in 1967 in Tokyo. "I want to be a chef who makes people smile." This wish led him to aspire to being a chef. He learned various types of cooking while he worked in the kitchen of an Izakaya (Japanese style pub) in Tokyo for 5 years from age 19. He met the owner of Sakanaya during this time. When the owner opened Sakanaya in Morioka in 1991, he moved to Morioka with him. He spent the next twenty years by the owner's side, showing his skills as a chef.
前野 正和MAENO MASAKAZU
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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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Le Coeur et Kokoro
Le Coeur et 心
- Kokura, Fukuoka
- General,Western / General / French / European
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山下 誠市YAMASHITA SEIICHI
The Chef's Recommendations -
I dove into the world of food because I wanted to make people happy through my food.
I was born in Kitakyushu City on March 10th, 1978. When I was in elementary school, I helped my parents cook, and their happiness was what made me enter the world of food. I decided to become a chef because I wanted more people to eat food that I prepared. I worked at and honing my skills in a hotel for 7 years, and I also worked at a wedding parlor in Fukuoka City for 9 years as assistant chef. Afterwards, I became independent, opening "Le Coeur et Kokoro." I have an establsihed reputation for preparing authentic French cuisine, using my many years of experience.
山下 誠市YAMASHITA SEIICHI
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Nihonbashi Maeda
日本橋 まえ田
- Nihonbashi, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)
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前田 真裕MAEDA MASAHIRO
The Chef's Recommendations -
Embarked on a culinary career path in order to introduce the deliciousness and intricacies of our dishes to as many people as possible.
Born on July 20, 1979, in Nagasaki Prefecture. His love of food and desire to make people happy by serving delicious food led him onto the path to becoming a chef. He trained and gained experience as a chef while working at a high-end Japanese cuisine restaurant in Ginza. He opened up "Nihonbashi Maeda" on his own 14 years later. With a talent for creating unique Japanese dishes using seasonal ingredients, he serves great tasting food enjoyed by all his customers, young and old.
前田 真裕MAEDA MASAHIRO
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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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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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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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Sakagura Kura
酒蔵 鞍
- Ikebukuro West Exit, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers)
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成田 和将NARITA KAZUMASA
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He is a chef that is devoted to drawing out the the flavor of finequality ingredients through flamebroiliing.
He was born in 1972. After graduating high school, he first started cooking Japanese cuisine. Starting his training from scratch, he was lucky enough to meet a respectable boss, who put him through rigorous training, day in and day out, allowing him to blossom into a chef. After that, he got his feet wet while working in a restaurant and then became the head griller at Sakagura Kura. He says that the most important things in his job are making sure that all the ingredients procured by the shop are first-rate and flavorful, can have that flavor drawn out through flame-broiling, and ensuring that customers savor every moment of tasting them.
成田 和将NARITA KAZUMASA
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Obanzai Sengyo Hachiya
おばんざい鮮魚鉢屋
- Meito-ku/Fujigaoka, Aichi
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Local Japanese Cuisine / Kyoto Cuisine
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富永 将TOMINAGA MASARU
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I'm so happy when people enjoy and say my home cooked food is delicious.
Born on February the 13th, 1985 in Aichi Prefecture. He trained and gained experience by working in Japanese bars, sushi restaurants, and other restaurants as well. In 2008, he began working at the fresh fish restaurant, "Obanzai Sengyo Hachiya", since their opening. He still works there now.
富永 将TOMINAGA MASARU
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