161 - 180 of 1630 chefs
-
Kushikatsu Sakaba Hirokatsu Shibuya Dogenzaka Branch
串かつ酒場 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
-
-
Cocktail Works Karuizawa
COCKTAIL WORKS 軽井沢
- Karuizawa, Nagano
- Bar/Cocktails,Bars (pubs) / Whisky / Italian / Cocktail
-
![]()
茂澄 仁Hitoshi Mozumi
-
Mr. Mozumi is a bartender and chef who handles flexible cocktail menus.
He was born in 1974 in Nagano. His career as a bartender is over 30 years. A certified Master Bartender by the Hotel Barmen's Association, Japan (HBA). Finalist of the 32nd & 33rd HBA Original Cocktail Competition and Suntory The Cocktail Award 2023. He believes that cocktails are all about balance.
茂澄 仁Hitoshi Mozumi
-
-
Yakiniku The INNOCENT CARVERY
焼肉The INNOCENT CARVERY
- Marunouchi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
-
![]()
早稲田 康人Yasuto Waseda
-
A chef who learned a lot from French and Japanese cuisine delivers the charm of Wagyu beef.
Mr. Waseda was born in 1984 in Fukuoka. After working at a local restaurant in Fukuoka, he moved to Tokyo at 20. He worked as a chef at Ginza Kiraku before joining the two-star French restaurant Aimee Vibert, located in Kojimachi at the time. After that, he continued his career as a hotel chef, honing his French and Japanese cuisine skills. At 29, he became head chef and, at the same time, experienced in running a café. In 2019, he joined "salt consortium inc." and now serves as the head chef at Yakiniku The INNOCENT CARVERY.
早稲田 康人Yasuto Waseda
-
-
es Craft
esクラフト
- Susukino, Hokkaido
- Beer Bar,Bars (pubs) / Steak / Western Sosaku (creative cuisine) / Beer
-
![]()
川西 慧Satoshi Kawanishi
-
Mr. Kawanishi used to enjoy growing crops in his vegetable garden and using them in his cooking.
Mr. Kawanishi was born in 1983 in Hokkaido. He enjoyed using the crops he grew in his vegetable garden for cooking. At the age of 20, he entered the culinary world. He worked as a bartender in an authentic bar for 2 years, in a Belgian beer restaurant as hall and kitchen staff for 2 years, in a buffet restaurant for 2 years, in a beer bar as a chef for 1.5 years, and in a steak house and Italian restaurant as a chef for 10 years. He then joined his current company and works as the head chef at es craft.
川西 慧Satoshi Kawanishi
-
-
Yasuda Shokudo
安田食堂
- Azabu-Juban, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop
-
![]()
安田 愛里Airi Yasuda
-
Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.
She was born in 1999 in Kanagawa. She says her turning point came when she reconsidered her thoughts on food following the coronavirus pandemic. "I want my father, who eats out a lot, to enjoy dishes that take care of his body." "I want to utilize the wonderful plates that my mother collected as a hobby." Through the period of self-restraint, she changed ways of thinking about food, which had been a part of her daily life without thinking about it. As she valued daily food, her passion for food in people's lives grew stronger. The reputation of the dishes shown on social networking sites also encouraged the launch of Yasuda Shokudo.
安田 愛里Airi Yasuda
-
-
Yakiniku Ichiba Genkaya Meguro Branch
焼肉市場げんかや 目黒店
- Meguro, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
森 祐治Yuji Mori
-
Enjoy delicious flavors brought by the accumulation of diverse experiences. A skillful chef presents superb taste.
Mr. Mori was born in 1959 in Kumamoto. Moved to Tokyo, dreaming of launching his own restaurant. He trained in various genres such as Italian, French, sushi, sukiyaki, shabu-shabu, ramen, and soup curry. With those experiences, he is now working as a chef at Yakiniku Ichiba Genkaya. His dishes reflect the techniques and tastes of each genre, offering guests a wide range of culinary delights to enjoy.
森 祐治Yuji Mori
-
-
Amiyakitei Higashi-betsuin Branch
あみやき亭 東別院店
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
-
![]()
中根 茂樹Shigeki Nakane
-
Aiming to be the best in the area in customer service and to be a friendly restaurant.
Mr. Nakane was born in 1989 in Shiga. Born and raised in Otsu City, the capital of Shiga, renowned for Japan's largest lake. He moved to Nagoya at 30 and gained experience in sales positions, acquiring the ability to sell products effectively. To make the most of such experience, he changed careers in the restaurant industry and joined the famous local restaurant Amiyakitei. After working as a manager at several locations, he became the manager of Higashi-betsuin branch in October 2022. He aims to have the best customer service in the area and to be the friendliest restaurant.
中根 茂樹Shigeki Nakane
-
-
Niku Bakuren
肉ばくれん
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
鈴木 昭宏Akihiro Suzuki
-
Mr. Suzuki provides a higher grade of food and atmosphere to create an inspiring dining-out experience.
He was born in 1973 in Osaka. At the age of 28, he started working for a company that operates a restaurant business, gaining experience mainly in Italian cuisine. In February 2023, he joined the newly opened Niku Bakuren, where he warmly welcomes guests from Japan and abroad.
鈴木 昭宏Akihiro Suzuki
-
-
Teppanyaki Kobe
鉄板焼 神戸
- Namba, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
-
![]()
平瀬 和豊Kazutoyo Hirase
-
Admired the appearance of chefs and entered the world of cooking.
Mr. Hirase was born in 1975 in Hyogo. Influenced by the TV program he watched as a student, he decided to become a chef. Joined a members-only resort hotel and began his career in earnest. Since then, he has continued to hone his skills around Hyogo and the Hokuriku region and joined Teppanyaki Kobe in 2009. Currently, he provides guests with a pleasant experience with his brilliant teppanyaki performances and thoughtful hospitality.
平瀬 和豊Kazutoyo Hirase
-
-
ENOTECA PIZZERIA KAGURAZAKA STAGIONE
エノテカピッツェリア 神楽坂スタジオーネ
- Kagurazaka, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
-
![]()
黒澤明弘Akihiro Kurosawa
-
Enjoy traditional and innovative Italian cuisine.
Mr. Kurosawa was born in 1967 in Yokohama, Kanagawa. At 19, he decided to become an Italian chef after being fascinated by the olive oil he encountered at a bistro where he worked part-time. He trained for a total of two years in Italy, mainly in the Veneto region, and worked as a head chef at several famous restaurants in Tokyo. Please enjoy the traditional and innovative Italian cuisine, staying true to the fundamentals.
黒澤明弘Akihiro Kurosawa
-
-
Sushiya Hajime
鮓家 一
- Kagurazaka, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
-
![]()
古家 誠人Masato Furuya
-
Mr. Furuya fulfilled his dream of opening his own restaurant by following in his father's footsteps and becoming a sushi chef.
He was born in 1967 in Tokyo. Since his family owned a sushi restaurant, he chose a life as a sushi chef. In 1987, he began his career in earnest at Imayoshi in Otemachi. Subsequently, he worked at Tokyo Green Hotel Korakuen in Suidobashi and Suijinen in Chofu before assuming the role of deputy head chef in the sushi division at Shinjuku Nadaman Hinkan. In 2007, he became the head chef at Grand Hyatt Tokyo Rokuroku. Then, he opened Sushiya Hajime as the owner in 2018.
古家 誠人Masato Furuya
-
-
Shin-Okubo Kankoku Yokocho Hongdaepocha
新大久保韓国横丁 ホンデポチャ
- Okubo, Tokyo
- Korean,Other Asian / Korean / Makgeolli
-
![]()
ソンスキSonsuki
-
Offers dishes that suit Japanese tastes while respecting authentic Korean flavors.
She was born in 1959 in Busan. Came to Japan after working as a chef in Korea for a long time. She joined the kitchen at the opening of the Hongdaepocha Shin-Okubo main branch. Since then, she has worked at a total of 13 branches. Since January 2021, she has been serving dishes that suit the Japanese people's tastes yet still respects the authentic Korean flavor at Shin-Okubo Kankoku Yokocho Hongdaepocha.
ソンスキSonsuki
-
-
Izakaya Yoshitsune Sakai Branch
居酒屋義経 堺店
- Sakai, Osaka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)
-
![]()
吉田 幸司Kouji Yoshida
-
Mr. Yoshida, the restaurant manager, says "service comes first" because of his unique spirit of hospitality.
He was born in 1976 in Osaka. Born and raised in Sakai. He started his culinary career at 18, taking over Yoshitsune from his father, Mr. Yoshio Yoshida. Under the former head chef, he learned what Japanese cuisine is all about. With that know-how, he has created a restaurant that always puts service first based on his unique spirit of hospitality. He loves fishing and sometimes serves fish he catches himself, such as scabbard fish and Senshu octopus. He is a cheerful manager who says, "All I have to offer is a smile!"
吉田 幸司Kouji Yoshida
-
-
Mahoroba Teppan Okinawa
mahoroba 鉄板 沖縄
- Matsuyama/Kume/Wakasa, Okinawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okinawa Cuisine / Steak
-
![]()
新垣 淑也Yoshiya Arakaki
-
Mr. Arakaki was fascinated by the world of French cuisine, which he could produce in total.
He was born in 1977 in Okinawa. His parents are confectioners who run a cake shop. The two of them inspired him to enter the food industry. He began his career in French cuisine, where he could learn not only about desserts but also all of cooking. At the age of 20, he went to France to train at a two-star restaurant, Jean Bardet, where he was deeply exposed to the authentic taste of France. After returning to Japan, he worked in a restaurant in Tokyo. He encountered teppanyaki at The Busena Terrace in Okinawa and became the chef at Mahoroba in 2015.
新垣 淑也Yoshiya Arakaki
-
-
Miyajimazushi Maimon
宮島鮨まいもん
- Hatsukaichi/Otake, Hiroshima
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
-
![]()
原田直幸Naoyuki Harada
-
Mr. Harada offers a "luxurious time" with the finest ingredients.
He was born in 1994 in Hiroshima. After graduating from culinary school, he worked for the world-famous "Al che-cciano", an Italian restaurant group. He returned to Hiroshima in 2015 with the opening of Miyajima Bocca Al-che-cciano, the predecessor of Miyajimazushi Maimon. He worked as a sous chef and manager at the restaurant. When it closed, he went to Kanazawa to learn sushi. In 2020, he was appointed as manager with the opening of Miyajimazushi Maimon. He pursues genre-defying deliciousness with the techniques he has gained in Italian cuisine and sommelier knowledge.
原田直幸Naoyuki Harada
-
-
Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch
ひつまぶし名古屋備長 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Japanese,Japanese / General / Unagi (eel)
-
![]()
青木 陽一Yoichi Aoki
The Chef's Recommendations -
Aim to become the specialist in eel cuisine by impressing with appeal of eel
He was born on January 1, 1981 in Aichi Prefecture. Worked part-time in the main restaurant at age 16. He began to take an interest in the profound taste of Japanese eel as he was working and thus decided to specialize in it. With his love for cooking since young, he was recommended by his father to enroll in a cooking school.After graduation, he became an employee of Bincho. After gaining experience working in the main restaurant for 3 years, the Lachic blanch for 10 years, and the Esca blanch for 2 years, he was transferred to the current Dai Nagoya Building Restaurant. As a specialist in eel cuisine, he continues to polish his skills on a daily basis.
青木 陽一Yoichi Aoki
-
-
Zanshin
残心
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Izakaya (Japanese tavern),Taverns / Basashi (horse meat sashimi) / Curry / Motsu Nabe (offal hot pot)
-
![]()
江藤 秀夫Hideo Eto
-
He treats guests to various dishes, from fresh seafood to Wagyu beef steaks.
In July 2014, Mr. Eto took on the role of store manager at the opening of Zanshin and has served in that position ever since. Its unique atmosphere, excellent service, and authentic cuisine aim to bring enjoyment to a wide range of guests.
江藤 秀夫Hideo Eto
-
-
Yakiniku Ishigakijima Misakigyu Akasaka Branch
焼肉石垣島美崎牛 赤坂店
- Akasaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
-
![]()
阿次富 洋貴Hirotaka Ajitomi
-
Presenting the charm of "Misaki Beef" in Akasaka.
Mr. Ajitomi was born in 1975 in Okinawa. Since the opening of Misaki Beef Honten Co., Ltd. and the launch of the brand, he has worked to develop the Misaki Beef brand. Having experience as a chef and in in-store meat sales and wholesale, he has conveyed the appeal of "Misaki Beef" from various angles. Currently, he is working as a chef at Yakiniku Isigakijima Misakigyu Akasaka branch, spreading the charm of "Misaki Beef" from a corner of Akasaka.
阿次富 洋貴Hirotaka Ajitomi
-
-
Manmamia Sapporo
まんまみーや札幌
- Susukino, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
-
![]()
上堀 義晴Yoshiharu Uebori
-
Aiming to be a restaurant that customers love, Mr. Uebori continues to work on cooking and service every day.
Mr. Ueboroi was born in 1972. He has experience as a chef at various izakaya (Japanese-style pubs) in multiple regions, with Japanese food as his main genre. He joined Frontier One around 2000. He serves dishes to the guests at Manmamia Sapporo as a chef while managing the restaurant. Aiming for the restaurant to be loved by the guests, he focuses on cooking and service every day.
上堀 義晴Yoshiharu Uebori
-
-
Takiniku Meijin Wagyu Maru Ebisu Branch
炊き肉名人 和牛まる 恵比寿店
- Ebisu, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Sosaku (creative cuisine)
-
![]()
渡邉 繁明Shigeaki Watanabe
-
Mr. Watanabe, a deputy manager, warmly welcomes guests with gentle a smile.
He was born in 1977 in Kanagawa. Not only in the food and beverage industry but also in various other fields, he has gained experience. In 2018, he joined Takiniku Meijin Wagyu Maru and started his career as a chef at the same time. Currently, as the deputy manager, he is active in various areas, including cooking and hospitality for guests. He strives daily to have many people taste their specialty, "Takiniku," and continues to make progress.
渡邉 繁明Shigeaki Watanabe
-
