41 - 60 of 165 chefs
-
Hananomai Plena Makuhari Branch
はなの舞 プレナ幕張店
- Kaihin-Makuhari, Chiba
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
-
![]()
浦口 正勝Masakatsu Uraguchi
-
Mr. Uraguchi creates a restaurant from the perspective of a chef and service person.
He was born in 1976 in Shizuoka. Started his career in the food and beverage industry as a chef. He worked as a Western and French chef in a hotel for about four years and in a Japanese restaurant for five years. After that, he shifted from cooking to customer service, working mainly in Tokyo and overseas. Currently, he is the manager of the Hananomai Makuhari Plena Branch. He contributes his perspectives as a chef and service person to make the restaurant be supported by a wide range of customers.
浦口 正勝Masakatsu Uraguchi
-
-
Ebisu Shoten Shin-Sapporo Branch
恵美須商店 新札幌店
- Shin-Sapporo/Shiroishi, Hokkaido
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sushi / Teppanyaki (iron griddle grilling)
-
![]()
舘野 友紀Yuuki Tateno
-
To see the happy faces of customers. A chef who delivers delicious food and smiles.
Mr. Tateno is a native of Sapporo. He worked for 13 years as a cooking manager at a Robata (Japanese‐style barbecue cooked over charcoal) restaurant in Susukino, honing his culinary skills. After that, he made up his mind to own his own restaurant. Utilizing his experience, he became a chef at Ebisu Shoten Shin-Sapporo Branch. With the desire to provide customers with delicious food at a reasonable price, he takes great care with his suppliers and offers dishes with outstanding cost performance. He runs the restaurant with all his heart and soul so that people can have an enjoyable dining experience through delicious food.
舘野 友紀Yuuki Tateno
-
-
Koshitsu Niku Kappo KATANA Namba Branch
個室 肉割烹 KATANA 難波店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / General / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine)
-
![]()
平田 友美Tomomi Hirata
-
Since childhood, Ms. Hirata has been interested in cooking and joined KATANA part-time during high school.
She was born in 2002 in Fukuoka. Since a young age, she has been interested in cooking and started working part-time at KATANA during high school. She was in the culinary course at high school and was also in charge of cooking at the restaurant. After graduating from culinary school, she became a full-time employee. She not only handles cooking but also works on menu development and more.
平田 友美Tomomi Hirata
-
-
Nishi Shinjuku Moyan Curry Nagoya
西新宿もうやんカレー なごや
- Nagoya Station, Aichi
- Izakaya (Japanese tavern),Taverns / Asian Creative Cuisine
-
![]()
辻 智太郎Tomotaro Tsuji
-
Chef's curry with his belief [Eating is the essence of a body]
The founder first made the curry at the company dormitory of sport related business he joined after graduating the university. The curry was so popular with the colleagues and their word [How delicious!] made him decide to start a curry restaurant. After training at a famous restaurant, became independent at 25 years old. He feels happy when people smiling having his dishes. His goal is to spread the taste of Moyan Curry to all over Japan, and to the world.
辻 智太郎Tomotaro Tsuji
-
-
Nihonbashi Suminoe COREDO Muromachi Branch
日本橋 墨之栄 コレド室町店
- Mitsukoshimae, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)
-
![]()
伊藤 将宏Masahiro Ito
-
Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.
Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.
伊藤 将宏Masahiro Ito
-
-
World Beer Museum, Dai Nagoya Building Branch
世界のビール博物館 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Beer Gardens/Halls,Taverns / Steak / General
-
![]()
早崎 康弘Yasuhiro Hayasaki
The Chef's Recommendations -
The chef makes good use of his experience at Japanese and Italian restaurants.
He trained in Japanese restaurants specialized in sushi and kaiseki food (elegant Japanese meal), Italian restaurant and, [Kirin Beer restaurant] in Nagoya. Making good use of such experiences, he is exercising his skills at the [Museum of World Beer in Dai Nagoya Building] and serving food that matches beer.
早崎 康弘Yasuhiro Hayasaki
-
-
Ginza Seiten
銀座 青天
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Steak
-
![]()
青木 祐一Yuichi Aoki
-
Mr. Aoki offers a relaxing experience with quality flavors that make you want to eat every day.
He was born in 1967 in Ibaraki. Interested in cooking from an early age, he decided to become a chef when he was in high school. After 20 years of training at a famous restaurant in Tokyo, he honed his skills under the supervision of a master chef who appeared on "Ryori no Tetsujin" (Iron Chef) and continued to further his training. Later, he worked as the head chef at Okahan, owned by Shinbashi Kanetanaka, a long-established Japanese restaurant, where he gained a wide range of experience. By chance, he was involved in the launch of Ginza Seiten and became the head chef when it opened on February 14, 2024.
青木 祐一Yuichi Aoki
-
-
YAKITORI DINING ITADAKI COCCO CHAN Gotanda Branch
北海道焼鳥 いただきコッコちゃん 五反田店
- Gotanda, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Hokkaido Cuisine
-
-
-
-
Hakata Tsurufuku Nishiazabu Branch
博多 鶴ふく 西麻布店
- Nishi-Azabu, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Motsu Nabe (offal hot pot) / Gyoza (dumplings)
-
-
-
-
Minami Aoyama Hifumi
南青山 ひふみ
- Omotesando/Aoyama, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
-
![]()
加藤 寛史Hirofumi Kato
The Chef's Recommendations -
Drawn to Minami Aoyama by a dream of opening his own restaurant as soon as possible
Born in Ibaraki Prefecture in June 1978, Chef Kato entered the world of cooking at age 23, but only six years later he was already entrusted to running a restaurant. Few years later, he became owner of a Japanese restaurant in Koenji, but on the lookout for his next project, he eventually found his current spot in Minami Aoyama, opening it in 2014. Though he adheres to traditions of Japanese cooking, he also offer dishes you cannot find anywhere else, and enjoys entertaining guests simply looking for a drink and a snack.
加藤 寛史Hirofumi Kato
-
-
Murakiya Hanare
村木屋はなれ
- Yokohama Station, Kanagawa
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
-
![]()
保崎 航大Kodai Hosaki
-
Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.
He was born in 1996 in Kanagawa. The manager of Murakiya Hanare. During his college years, his part-time job led him to discover the appeal of restaurants that bring people smiles and joy through food. After graduation, he worked for a company but left because of his strong desire to work in the restaurant business. He started training with the goal of "owning his own restaurant." Experienced in both cooking and customer service at the famous Murakiya main branch in Yokohama, he assumed his current position in August 2023, when the sister branch opened. He has entertained a wide range of guests with Hanare's unique cuisine and space.
保崎 航大Kodai Hosaki
-
-
Kaisen Shokuin Ichiba MARUKAMI SHOKUDO Dockyard
海鮮食飲市場 マルカミ食堂 ドックヤード
- Minatomirai, Kanagawa
- Izakaya (Japanese tavern),Taverns
-
-
-
-
Kushi-no-Bo Sky Bld. branch
串の坊 スカイビル店
- Osaka Station/Umeda Station, Osaka
- Izakaya (Japanese tavern),Taverns / General / Kushiage (deep-fried skewers)
-
![]()
西村 良平Ryohei Nishimura
-
He has been working exclusively at [Kushi-no-Bo] as he first started as part-time worker, to become a real professional chef of deep-fried skewers.
He was born in 1973 in Hyogo prefecture. When he worked part-time at [Kushi-no-Bo] in Kitashinchi, he found the joy of cooking, and became a full-time employee to be a [real professional chef of deep-fried skewers]. He has been working for more than 20 years exclusively for cooking [deep-fried skewers] using seasonal ingredients, currently as a chef and the manager. He carefully prepares skewers one by one focusing on making a good balance between the ingredient and batter, while keeping the oil fresh for frying skewers. He keeps offering just-cooked hot skewers fried with exquisite timing to bring out the original savory taste of the ingredients with a crispy texture.
西村 良平Ryohei Nishimura
-
-
Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch
北海道酒場 北の家族 なんば千日前店
- Namba, Osaka
- Izakaya (Japanese tavern),Taverns
-
-
-
-
GION Yamaneko
GION 山根子
- Gion, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Sake
-
![]()
泉 佳代子Kayoko Izumi
-
Ms. Izumi is the owner who proposes unique pairings based on her deep knowledge of sake.
She was born in Kyoto. Fascinated by the depth of sake, with its various flavors and aromas, she entered the restaurant business. In 2023, she opened GION Yamaneko as an owner. Since she is a sake expert and used to manage a shochu bar, she has extensive knowledge of pairing with food. She is also a certified senior koji (rice molt) specialist and is familiar with fermented foods, koji foods, and beverages, which is why she is planning to make homemade doburoku (unrefined sake) and amazake (sweet rice drink) at the bar.
泉 佳代子Kayoko Izumi
-
-
Enishi Ginza
縁 銀座
- Tsukiji, Tokyo
- Izakaya (Japanese tavern),Taverns / Sake
-
-
-
-
tsugumi
tsugumi つぐみ
- Shimokitazawa, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Wine
-
![]()
木原 良尚Yoshinao Kihara
-
Mr. Kihara proposes highly flexible menus based on his experience as a French chef.
He was born in 1978 in Tokyo. Began his career as a French chef at the age of 19. He has gained experience as a chef in Japan and abroad, including in Tokyo, Hokkaido, France, and Singapore. tsugumi is Mr. Kihara's third restaurant. While keeping a Japanese food base, he offers a highly flexible menu by combining elements of various genres, including his experience as a French chef.
木原 良尚Yoshinao Kihara
-
-
Sakanaya Menoji Umeda Branch
魚屋 めのじ 梅田店
- Higashi-Dori/Doyama, Osaka
- Izakaya (Japanese tavern),Taverns
-
![]()
西村 悠貴Yuuki Nishimura
-
Moved from a place of communicating with customers to a place of serving meals.
Mr. Nishimura was born in 1987 in Osaka. While working part-time at Izakaya pubs, he enjoyed interacting with customers in the hall, and his desire to satisfy them became stronger. In 2018, he switched from serving dishes to making them in the kitchen. He feels joy not only in the fact that his food is enjoyed but also that the space becomes warmer and more festive through the food.
西村 悠貴Yuuki Nishimura
-
-
Kushiyaki no Tatsumi
串焼きのたつみ
- Oita, Oita
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers)
-
![]()
高山 健一Kenichi Takayama
-
Making use of kushiyaki (grilled skewers) techniques from Japanese cuisine, he aims for a new kushiyaki
He was born in Fukuoka Prefecture. Aspiring to become a chef because he had always loved eating, he started by training at several restaurants in Fukuoka Prefecture. Thinking that he wanted to use the techniques he learned for Japanese cuisine to arrange kushiyaki in a Japanese-style and create new types of kushiyaki, he joined “Kushiyaki no Tatsumi.” He now demonstrates his skills and technique on a daily basis at the newly-opened restaurant.
高山 健一Kenichi Takayama
-
-
Akoya
あこや
- Ebisu, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake
-
![]()
伊藤 祐介Yusuke Ito
-
Authentic skills learned from Japanese cuisine highlighting shellfish taste.
He was born in 1982 in Oita prefecture. Soon after graduating high school, he moved to Tokyo and started his apprenticeship of Japanese cuisine at a mizutaki hotpot restaurant in Shinjuku. When he was just about to demonstrate his talent, he fell in love with [Abusan]. After 6 years as a repeat customer, he became a pupil of the owner, Mr. Zenkei Nobeta, a leading expert of shellfish cuisine. Acquiring the in-depth skill and the knowledge of shellfish cooking in 3 years, he became the chef of the new restaurant [Akoya] at the end of 2013. His outstanding skill catapulted the restaurant to the top.
伊藤 祐介Yusuke Ito
-
