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121 - 140 of 639 chefs

Teppanyaki Steak Azuma

鉄板焼きステーキ　あずま

  • Harajuku/Meiji-Jingumae, Tokyo
  • Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

楠元　益夫Masuo Kusumoto

Mr. Kusumoto attracts guests with his superb steaks, which result from his extensive experience in French cuisine and Teppanyaki.

He was born in 1953 in Kagoshima Prefecture. The owner-chef of Teppanyaki Steak Azuma. After graduating from a culinary school in Tokyo, he began training at a French restaurant in Ginza, where he mastered the art of French cuisine. Later, he gained experience at a high-class Teppanyaki (iron griddle grilling) restaurant in Akasaka, where he was attracted by the style of cooking in front of the guests, so he explored the unique flavor of French cuisine x Teppanyaki. In 1990, he founded his current restaurant and grew it into a renowned restaurant. In recent years, the restaurant has become popular among domestic and international travelers, and he entertains a wide range of guests with his expert skills.

楠元　益夫Masuo Kusumoto

Gyuhorumon to Sengyo Ushitomiya Shibuya Dogenzaka Branch

牛ホルモンと鮮魚　牛冨屋　渋谷道玄坂店

  • Dogenzaka/Shinsen, Tokyo
  • Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian restaurants.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.

小俣　卓也Takuya Omata

Kuroge Wagyu Yakiniku Shiro ka Kuro

黒毛和牛焼肉　白か黒

  • Nishi-Shinjuku, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Bibimbap / Beer

兒玉　宇則Hironori Kodama

Mr. Kodama is a chef filled with a deep love for wagyu who brings out the best in meat with skill and passion.

He was born in 1984 in Hokkaido. At the age of 30, he reevaluated his life and decided to pursue a career as a chef, driven by the desire to show his child a father to be proud of. His journey began with the fond memories of enjoying wagyu sukiyaki with his grandfather. With a deep love for meat, he is dedicated to sharing the deliciousness of wagyu with as many people as possible, refining his skills every day. His sincere approach to ingredients and the passion he pours into every dish resonate with many. He is committed to offering dishes that fully bring out the allure of wagyu, pushing forward each day.

兒玉　宇則Hironori Kodama

Restaurant Re:

Restaurant Re:

  • Nakameguro, Tokyo
  • French,Italian/French / French / Italian / Western Sosaku (creative cuisine)

能島舞Mai Noujima

The Chef's Recommendations

Delicate Japanese cuisine meets French cuisine.

Ms. Mai Noujima was born in 1989 in Hiroshima. As a child, she ran around in the mountains and fields in an area rich in nature. Her grandmother, who loved to cook, inspired her to pursue a career in the culinary field. After graduating from the Hiroshima Suishin Culinary College, she showed her technical skills by participating in the World Skills Competition in London. Having that as a strength, she gained experience at various French and other restaurants in her hometown of Hiroshima and Tokyo while at the same time loving whisky so much that she worked part-time at a whisky specialty store. In 2024, she was appointed as a chef at Restaurant Re:. She is highly anticipated for her future career.

能島舞Mai Noujima

Manjuen

萬壽苑

  • Suidobashi, Tokyo
  • Cantonese,Chinese / Cantonese

大田　気流甫Kerupu Ota

Mr. Ota serves captivating Cantonese with expert skill and the use of spices.

He was born in 1969. The head chef of Manjuen. Impressed by the authentic Chinese food in Hong Kong, he went on to eat all kinds of high-end Chinese food in Japan, then decided to become a professional chef, hoping to create beautiful and delicious food. He honed his skills for many years under the Hong Kong-born head chef at Manjuen at the Hotel Grand Palace in Kudanshita and later became the head chef there. After the hotel closed, he took over the restaurant's name and opened the current restaurant in Suidobashi in 2021. Since then, he has been presenting various delicacies with his matured technique and taste.

大田　気流甫Kerupu Ota

Unagi no Naruse Toyocho

鰻の成瀬　東陽町

  • Toyocho/Minami-Sunamachi, Tokyo
  • Unagi (eel),Japanese / Unagi (eel) / Beer / Sake

S.TS.T

Turning Unagi into an accessible luxury. The potential realized in the eel was the reason for the restaurant's opening.

Since the opening of Unagi no Naruse Toyocho in 2023, Mr. S has been both the manager and chef. Although Unagi is often seen as a luxury and special-occasion dish, it remains a beloved food across generations. Based on his own experiences, he saw promising potential in the genre and decided to take on the challenge of running a Unagi restaurant. Drawn by the concept of offering high-quality Unagi at a reasonable price, he joined Unagi no Naruse. To make Unagi an everyday and accessible indulgence, he continues to run the restaurant today.

S.TS.T

Taishu Izakaya UOHIDE Yoyogi-Hachiman Branch

大衆居酒屋 魚秀 代々木八幡店

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian restaurants.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.

小俣　卓也Takuya Omata

Shabu Shabu Kyu Nishiazabu Main Branch

完全個室 しゃぶしゃぶ九 西麻布本店

  • Nishi-Azabu, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / Oyster

富樫陸也Rikuya Togashi

Creating dishes inspired by the ingredients to be enjoyed by all five senses.

Starting his career at Mutekiro in Yokohama Motomachi, Mr. Togashi honed his skills at three restaurants in France, including three Michelin-starred Paul Bocuse. Upon returning to Japan, he gained experience at Michelin 2-starred Pierre Gagnaire in Omotesando and Michelin 2-starred Restaurant Ryuzu in Roppongi. Then, he served as the deputy head chef at RESTAURANT IRIÉ LE JOYEUX and later became the head chef at Restaurant PORTUS in Minami-Aoyama. He has served as general chef and participated in opening hotels and business development throughout Japan. Currently, he is the executive chef of the group.

富樫陸也Rikuya Togashi

Syunsai Adachi

旬菜あだち

  • Nishi-Azabu, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

安達　正幸Masayuki Adachi

The experience of helping a friend to cook has blossomed Mr. Adachi's talent as a chef.

He was born in 1962 in Yamagata. Having experienced a part-time job at a friend's restaurant, he was fascinated by his first encounter with the world of cooking and decided to become a chef. Then, he entered a Japanese restaurant in Nihonbashi, Tokyo, and began his career in earnest. After that, he continued to study at various restaurants, devoting only to Japanese cuisine. In 1999, he opened Syunsai Adachi in its current location as owner and head chef.

安達　正幸Masayuki Adachi

Manyotei Suidobashi Branch Sakura

萬葉亭　水道橋店　桜

  • Suidobashi, Tokyo
  • Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Beer

Saburina Hou

左舞璃菜　鳳

  • Ginza, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices) / Nabe (hot pot)

左舞璃菜　鳳Saburina Hou

Enjoy A5 Miyazaki beef and Wagyu sirloin at reasonable prices.

Saburina Hou offers Shabu-shabu and Sukiyaki with A5-ranked Miyazaki beef and premium Japanese black beef sirloin at reasonable prices. Not only the ingredients but also the sauce for shabu-shabu and broth for sukiyaki are carefully prepared. Additional order menus are available, so enjoy shabu-shabu and sukiyaki to your heart's content.

左舞璃菜　鳳Saburina Hou

Ippin Yakitori Kushikatsu Oden Taishu Izakaya Hirokatsu Shibuya Dogenzaka Branch

一品 焼鳥 串カツ おでん 大衆居酒屋 ひろかつ 渋谷道玄坂店

  • Dogenzaka/Shinsen, Tokyo
  • Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian cuisine.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.

小俣　卓也Takuya Omata

KOBE BEEF STEAK PANDORA TAKUMI

神戸牛ステーキ　パンドラ匠

  • Shinjuku West Exit/Tochomae, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak

境　勇真Hidekazu Minami

Master teppanyaki chef with over 40 years of experience brings the taste of ingredients to the pinnacle.

Mr. Minami was born in 1960 in Tokyo. He started his career as a chef at a Western-style restaurant in Tokyo. Encountered Teppanyaki (iron griddle grilling) in his 20s, he was drawn to the cooking method that maximizes the natural flavors of the ingredients. After serving as the head chef at a teppanyaki restaurant in Ikebukuro, at the age of 34, he had the opportunity to join the renowned restaurant PANDORA in Nishi-shinjuku and was actively working there. In November 2017, with the opening of the second branch PANDORA TAKUMI, he assumed the head chef position. While showcasing his seasoned culinary skills, he delivers the finest flavors to guests from both domestic and international backgrounds. His warm hospitality is also highly praised.

境　勇真Hidekazu Minami

RUSTEAKS

RUSTEAKS

  • Hiroo, Tokyo
  • Steak,Yakiniku/Steak / Californian Cuisine / Steak / Wine

加藤　良介Ryosuke Kato

Maximizing the potential of meat and pursuing the ideal meat dish.

Mr. Ryosuke Kato was born in Tokyo. After graduating from school, he worked at a hotel in Tokyo, where he studied service and then honed his skills in French and Italian restaurants. Specializing in international fusion cuisine, he came to specialize in meat dishes after becoming independent. In 2015, he opened RUSTEAKS in Hiroo. He has been involved in various producing businesses up to the present.

加藤　良介Ryosuke Kato

Sushi Akazu Hanayama

鮨　赤酢　はなやま

  • Akasaka, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi

Niku Baru SHOUTAIAN Shibuya Branch

肉バル　SHOUTAIAN　渋谷店

  • Dogenzaka/Shinsen, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Horumon (offal meat)

千葉　政敏Masatoshi Chiba 

Mr. Chiba offers the deliciousness and pleasure that only A5 Japanese Black Beef can provide.

He was born in 1980 in Miyagi. After serving in the Ground Self-Defense Force, he entered the restaurant industry. He Joined Office UK Inc. after 15 years of experience in Tokyo, where he also worked as a store manager. Appointed as the manager of Niku baru SHOTAIAN Shibuya branch. He delivers to people the deliciousness and joy of A5 Japanese black beef from all over Japan.

千葉　政敏Masatoshi Chiba 

Shiba KOSO

芝KOSO

  • Shibakoen/Tokyo Tower, Tokyo
  • Steak,Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Wine

狩野　義忠Yoshitada Kano

Mr. Kano offers the utmost taste of prime Japanese Wagyu beef with abundant experiences in both Western and Japanese cuisine.

He was born in 1979 in Tokyo. He is the head chef of Shiba KOSO. Fascinated by the taste and elegant appearance of dishes prepared by professional chefs, he entered the culinary world. While honing his wide-ranging cooking skills at Western-style restaurants in Tokyo, he also visited Kyoto to eat at Japanese restaurants and learned how to combine ingredients and arrange them beautifully. In 2009, he joined "Niku no Sushiya GINZA KOSO", serving Wagyu beef dishes. Since then, he has been dedicated to Wagyu beef. For his skill, he was appointed as the head chef of the current restaurant, KOSO's main branch. He entertains guests from Japan and abroad with a wide variety of meat dishes and seasonal dishes.

狩野　義忠Yoshitada Kano

Musshu Mizuki

夢酒みずき

  • Ginza, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu

梅村　孝利Takatoshi Umemura

Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.

He was born in 1976 in Saitama. His family owned a restaurant, and he grew up watching his father, a chef, at work, and naturally wanted to become a chef. He trained at a Japanese restaurant in Tokyo and obtained a chef's license. He also obtained a Fugu (blowfish) chef's license from the Tokyo Metropolitan Government. In 2008, he was fortunate enough to be invited to join MIKI CO. After working at affiliated restaurants in Yurakucho and Ikebukuro, he has been the head chef at Musshu Mizuki since 2012.

梅村　孝利Takatoshi Umemura

Ushiyoshibiyori

牛吉日和

  • Ebisu, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Wagashi (traditional Japanese sweets)

飯塚　啓Satoshi Iizuka

Mr. Iizuka is a chef who cherishes human relationships and attracts many people with outstanding skills.

He was born in 1990 in Fukuoka. A part-time job at a restaurant that he started at age 20 is an opportunity to become a chef. He polished his skills for a long time at a famous restaurant in Tokyo, Sahsya Kanetanaka. He has been working at Ushiyoshibiyori, which opened in June 2024. His sincere attitude toward cooking is consistent, and the word "delicious" from his guests is a moment of bliss for him. He also has a deep affection for this industry, where people naturally connect with each other.

飯塚　啓Satoshi Iizuka

Washoku Teppan Ginza Sakutsuki

和食鉄板　銀座　朔月

  • Ginza, Tokyo
  • Japanese,Japanese

大網　幸治Koji Ooami

After watching a documentary program about professional cooks, Mr. Ooami wanted to try it.

He was born in 1968 in Chiba. Since his parents were both working, he often cooked for himself and became interested in cooking naturally. After graduating high school, he worked in his family's transportation business. Still, he decided it was not for him and jumped into the culinary world, which he had been interested in since he was a student. After graduating from Tsuji Culinary Institute, he worked at a kappo (Japanese) restaurant in Akasaka, a Japanese-style restaurant in Kawasaki, a restaurant in Narita, and a hotel in Hakozaki before becoming the head chef at Manyoutei in Daikanyama at the age of 36. Five years later, he was appointed as the head chef of Sakutsuki, starting from the restaurant's establishment and continuing to the present.

大網　幸治Koji Ooami
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