1661 - 1680 of 1836 chefs
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Izakaya Kumakichi
居酒屋 くま吉
- Matsue Station, Shimane
- Izakaya (Japanese tavern),Taverns
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熊野 英治KUMANO EIJI
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A chef's job is to bring joy to people.
Born in Matsue in 1973. He says his dream was always to have his own restaurant. He had an interest in cooking, and worked part time at a restaurant, while also often cooking at home. He began working at a sushi restaurant at the age of 24. His good points are that he enjoys serving people, and making them happy. This is what he believes is an important part of being a chef. He spent four years learning all of the ins and outs of sushi and Japanese cuisine to become independent. His heart's desire is to open a restaurant where customers feel welcome, and that serves original, heart-felt food.
熊野 英治KUMANO EIJI
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Ricos KITCHEN
Ricos KITCHEN（リコス・キッチン）
- Ebisu, Tokyo
- Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / French / Italian
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夏目 治樹NATSUME HARUKI
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He draws out the deliciousness of his ingredients using culinary techniques from Italian to French, and sometimes even Japanese
Born in 1970, in Tokyo. When he was in elementary school his parents took him to a yakiniku (grilled meat) restaurant, where he was so moved by the stylish and delicious world of cuisine that he aspired to become a chef himself. After graduating from culinary school he went to work for the Hilton Hotel. He worked in a variety of kitchens for four years, then went to work for restaurants specializing in Italian cuisine. Then he became a chef at Tim's NY in Ebisu. He met our owner around then, and in 2000 in opened Ricos Kitchen with him, where he works still.
夏目 治樹NATSUME HARUKI
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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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YAMAGATA San-Dan-Delo
ヤマガタ サンダンデロ
- Ginza, Tokyo
- Italian,Italian/French / Italian
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土田 学TSUCHIDA MANABU
The Chef's Recommendations -
My career started when I met my mentor, chef Masayuki Okuda at a job interview for a hotel.
Born in 1975, in Yamagata. It was only natural for him, as a food-lover since childhood, to enter the restaurant industry after high school. Based on a newspaper ad, he applied for a position at the Tsuruoka Washington Hotel, where he met his mentor, chef Masayuki Okuda. After working in a restaurant in Akita, he received an offer from Mr. Okuda to work for "Al Checciano", which he accepted. He moved to Tokyo in 2010, and after participating in the opening of several restaurants, he became the chef at"YAMAGATA San-Dan-Delo".
土田 学TSUCHIDA MANABU
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Indian Restaurant ANAND
インド料理 アーナンダ ANAND
- Akashi, Hyogo
- Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry
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サーワナ・シングSAWANA SHINGU
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A chef who displays the virtues of Indian cuisine, while also looking for ways to match its flavors to Japanese tastes.
It has been six years since Chef Sawana, the owner's younger brother, came to Japan. He became the chef with the hope that "the Japanese people can enjoy the taste of Indian home cooking." Chef Sawana is in charge of tandoori and naan. By making spiciness levels adjustable and so forth, he continues to refine his dishes to suit the Japanese palate.
サーワナ・シングSAWANA SHINGU
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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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Buveur Orge
Buveur Orge ［ビュベール オルジュ］
- Yahatanishi-ku, Fukuoka
- French,Italian/French / French / Italian / European
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吉川 雅樹YOSHIKAWAMASAKI
The Chef's Recommendations -
In contrast with his beloved father, a sushi chef, he's challenging himself in the world of French cuisine!
Born in 1971 to a sushi chef father. After honing his skills at famous hotel restaurants in Fukuoka and Kobe, he set off for France. After learning about authentic French cuisine, he came back to Japan and set up his own restaurant. His restaurant, which used to be solely a French restaurant, has now expanded its offerings, developing into a "Western food and wine restaurant."
吉川 雅樹YOSHIKAWAMASAKI
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Tenku no Tsuki
天空の月
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Sake
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油井 伸太郎YUI SHINTARO
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A chef who switched over to the culinary world with wholehearted resolve.
Shintaro was born in August 1988 in Nakaotagiri, Nagano Prefecture. He used to work in a different industry, but he switched to the culinary world with wholehearted resolve. Since he began cooking at Tenku no Tsuki, he has pursued daily training under the tutelage of his teacher, Chef Watanabe.
油井 伸太郎YUI SHINTARO
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Seafood Restaurant Zauo Main Store
活魚茶屋ざうお本店
- Nishi-ku, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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井上 修次INOUE SHUJI
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Experienced delectable Japanese cuisine during his culinary training and decided to devote himself entirely to Japanese cuisine
He was born in Fukuoka Prefecture in 1979. After graduating from high school, he started working part-time at a restaurant. Subsequently, he honed his craft for 5 years at a Japanese restaurant before working at Seafood Restaurant Zauo Main Store. Meticulously preparing fresh dishes, he puts his heart and soul into ensuring that these dishes will evoke feelings from his customers.
井上 修次INOUE SHUJI
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El Pulpo
El Pulpo
- Kagurazaka, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / Wine
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坂田 慎吾SAKATA SHINGO
The Chef's Recommendations -
Going forward along his dream culinary path in a truly lively bar, coupled with fresh fish
He was born in Kumamoto prefecture in 1982. He loved cooking since he was young, and has had experience working as a part-timer at a small local restaurant in high school and an izakaya (Japanese-style bar) in college. After that, he went down the path of an office worker for a time without forgetting his culinary dream, and went to Tokyo when he was 24. He found employment at companies operating French and Italian restaurants in Yokohama, and studied diligently for about six years at two restaurants. He entered "El Pulpo" in 2011. Although this is his first time at a Spanish bar, his eyes have been opened to the joy that running a bar provides as well. As the chef now, he handles delicious, fresh fish daily.
坂田 慎吾SAKATA SHINGO
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Chinese Restaurant Jukeihanten Yokohama Chukagai Shinkan
重慶飯店横浜中華街新館レストラン
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Szechuan,Chinese / Szechuan / Chinese Tea / Tantanmen (tantan ramen)
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鈴木 浩太郎SUZUKI KOTARO
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A upandcoming chef of both skill and originality, blowing a fresh breeze into tradition
Born in 1975 in Kanazawa, he joined Jukei restaurants as an employee after graduating high school, was head chef at "Jukei Sanro" main branch from 2010 to 2011, and has been head chef of Jukei Yokohama Chinatown Shinkan since 2012. He took the Grand Prix "Bishokusetsu" award in the new menu exhibition at the 5th Bishokusetsu and top prize in the Peking duck category at the 6th Bishokusetsu. He exercises his ambitiousness to create original Chinese fusion dishes, adding new ingredients like "kadaif" to traditional techniques.
鈴木 浩太郎SUZUKI KOTARO
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UNIQUE
UNIQUE
- Kitahama, Osaka
- French,Italian/French / General / French / Wine
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中山 大輔NAKAYAMA DAISUKE
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He was drawn to the charms of French cooking, and his experience in famous restaurants has made him a powerful chef.
He was born in 1975 in Osaka. Although he went to a technical high school, he decided to pursue cooking-in both cases, because he enjoys making things. While learning the basics of service at a hotel, he studied cooking as hard as he could, aiming for places like the Riga Royal Hotel, and he got his dream assignment at the Restaurant Chambord, a famous restaurant known for tradition and formality. He had always hoped to become a French chef, and he fell in love with French food even more in that position, where he spent quality time working under a head chef he greatly admired. He has continued to achieve great things and gain experience since then.
中山 大輔NAKAYAMA DAISUKE
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Tora-san
寅寅寅
- Hirao/Kiyokawa, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Chicken / Tebasaki (chicken wings)
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藤井 剛FUJII TSUYOSHI
The Chef's Recommendations -
The cook who refined his cooking skills through endless curiosity for cooking
Born on June 5th, 1969, in Fukuoka prefecture, the chef had been a businessman at a restaurant equipment company. During this career, he slowly developed an interest for cooking. After experiencing Yakitori (skewered chicken) bars and French restaurants, he decided to work at an Izakaya (Japanese pub), Yanagi machi Ikkodo. After experiencing the depth of seafood cuisine, he refined his skills for 8 years. Later, in order to refine his connoisseurship, he worked for 2 years at Itoyoshi. In 2013, he opened up his own restaurant Torasan. The place is known for its numerous regular customers who come for the chef's delicate dishes.
藤井 剛FUJII TSUYOSHI
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Washoku to Tempura Zefu
わしょくと天ぷら ぜふ
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Sake
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大江 信行OE NOBUYUKI
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Influenced by his relatives who cooked for a living, he chose the same path
Born July 9th, 1958, he's a native of Miyagi Prefecture's Higashimatsushima City. Influenced by his relatives who cooked for a living, he too chose the same path. After graduating from the Musashino School of Culinary Arts in Tokyo, he trained for three years at a Japanese restaurant in the city before moving on to the high class Sendai restaurant Gin Tanabe. He plied his skills there for roughly 30 years before coming to Sumibi Wabo Hesoya (now: Wasyoku to Tempura Zehu) to cap off his career.
大江 信行OE NOBUYUKI
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Kasane
かさね
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / General / Sake / Shochu
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柏田 幸二郎KASHIWADA KOJIRO
The Chef's Recommendations -
A chef who layers the flavors of the four seasons and the encounters between people
Kojiro Kashiwada is a native of Miyazaki Prefecture in Kyushu. Because he had a dining hall for a home, he naturally chose the path of the chef. After training at a ryotei (traditional Japanese restaurant) in Osaka that specialized in catering, he worked for five years at Gyozantei in Miyazaki before moving to Tokyo in order to establish the second branch of that restaurant in the Akasaka neighborhood. He worked for about seven years at the Akasaka store before setting out on his own. It has been 16 years since he first opened Kasane.
柏田 幸二郎KASHIWADA KOJIRO
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Restaurant Tani
レストラン タニ
- Omotesando/Aoyama, Tokyo
- French,Italian/French / French
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谷 利通TANI TOSHIMICHI
The Chef's Recommendations -
A French chef who draws out the rich flavors of seasonal ingredients yet never loses sight of the basics
Born on March 12, 1973. Grew up in Kanagawa Prefecture. He decided he would become a chef when he came across French cooking through his part-time job in high school and was shocked by the flavors. He graduated from high school while spending a year and a half training in a French restaurant in Kamakura, then worked at Restaurant Aladdin in Ebisu, and travelled to France twice. After that, he helped plan the launch of Maison Cache-Cache. After working as a chef there for 6 years, he opened Restaurant Tani in 2011. Restaurant Tani is designed to be a French restaurant that offers everything from bistro food to gastronomy.
谷 利通TANI TOSHIMICHI
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steak lounge Ren
steak lounge 煉
- Imaizumi, Fukuoka
- Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)
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権藤 武志GONDO TAKESHI
The Chef's Recommendations -
I want to convey fun of cooking to the customer I make the most of such desire to my cooking
He was born in Fukuoka Prefecture in 1977. He has been interested in eating since he was a child. He naturally wanted to cook a delicious food. After graduating from a vocational school for becoming a licensed cook, he trained at hotels and Italian restaurants and then join this restaurant. His dishes are popular as he draws on his own experience and sense to create them. He use selected ingredients every day and keeps responding to the needs of customers
権藤 武志GONDO TAKESHI
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Sakana Ryori Rokkon
さかな料理 ろっこん
- Kita-Shinchi, Osaka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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西岡 章NISHIOKA AKIRA
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He took the path of a culinary career which was his dream since he was young. Tremendous effort is put into the food's freshness.
Born in Wakayama in 1967, it was his dream since youth to choose the path of a culinary career and display his skill in cooking. "There is a taste in freshness" is his motto, and he is particular every day about the freshness of ingredients and the way of cooking which emphasizes the flavors of the ingredients. His obsession led him to create his original combination of oils for cooking.
西岡 章NISHIOKA AKIRA
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Gyutan Sumiyaki Rikyu Natori
牛たん炭焼利久 名取店
- Natori/Zao/Shiroishi, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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布田昇丈FUDANORIHIRO
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Creating Smiles with Tasty Food!
Having always had a passion for food, he entered the world of cooking in order to serve people delicious food. He had been a fan of Rikyu's beef tongue, and attracted by the restaurant's appeal he joined the restaurant and is now in charge of the grill. Charcoal-grilled beef tongue is a simple dish, but there is depth to it. He focuses on getting the meat cooked to just the right degree, so that he can have his guests taste the best of it.
布田昇丈FUDANORIHIRO
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Otayan
おたやん
- Kakogawa, Hyogo
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)
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敏森 善行TOSHIMORI YOSHIYUKI
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Living with Japanese cuisine for 25 years. Good food backed up by experience and sense.
Born in Hyogo prefecture in 1966. When he was a student, he was looking for work and became a chef. That's when he came into contact with the deliciousness and delicacy of Japanese Cuisine. He stayed with it for 25 straight years. He has very strict judgement concerning fish and takes taste very seriously. He is aiming for food that will make the customer happy with its taste and appearance, so he continues to hone his skills day and night.
敏森 善行TOSHIMORI YOSHIYUKI
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