41 - 60 of 1630 chefs
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Miyajimazushi Maimon
宮島鮨まいもん
- Hatsukaichi/Otake, Hiroshima
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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原田直幸Naoyuki Harada
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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
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Chateaubriand Teishoku Senmonten Oniku Saikou! Chie-chan Fukuoka Main Branch
シャトーブリアン定食専門店 お肉最高～！ チエちゃん 福岡本店
- Takeshita/Minami-Fukuoka, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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広本 誠治Seiji Hiromoto
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After running a sushi restaurant for nearly 20 years, Mr. Hiromoto entered the world of Wagyu beef yakiniku with the same method.
"I am the founder. Try the 'finest quality Wagyu beef' if you're in Japan. You'll be surprised by the difference between Japanese-raised 'Wagyu' and overseas WAGYU. Our prices are possible only in Fukuoka, a regional city. Please come to 'Chie-chan' for a good memory of your trip to Japan. We hope you will enjoy our restaurant's top-quality meats, sirloin, and chateaubriand with their fine and mellow aroma."
広本 誠治Seiji Hiromoto
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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
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阿次富 洋貴Hirotaka Ajitomi
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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
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Shabu Shabu Kumeya
しゃぶしゃぶ久米家
- Matsuyama/Kume/Wakasa, Okinawa
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)
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新城 宗朋Munetomo Shinjo
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Mr. Shinjo was attracted to a cooking career that could bring people happiness.
From a love of eating delicious food and an interest in cuisine, he aspired to work in the food and beverage industry. Currently, he holds the position of Representative Director at several restaurants in Okinawa, including Kumeya. He provides delicious dishes in each of these restaurants featuring carefully selected meats, delighting many people.
新城 宗朋Munetomo Shinjo
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THE TACORICE HOUSE
THE TACORICE HOUSE
- Kokusai dori, Okinawa
- Cafe,Cafe/Sweets / Mexican/Central American / Beer / Awamori
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藍原 裕太Yuta Aihara
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Mr. Aihara is a chef who promotes the appeal of Okinawa's soul food, "Taco Rice."
He was born in 1983 in Tokyo. Started his career at age 20 at an okonomiyaki restaurant in Tokyo. Although he had a gap during his career, he returned to the food and beverage industry before turning 40. Upon the opening in January 2023, he joined THE TACORICE HOUSE.
藍原 裕太Yuta Aihara
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Niku Kumoji
肉 久茂地
- Kokusai dori, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Okinawa Cuisine / Yakiniku (grilled meat) / Horumon (offal meat)
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上原 優Yu Uehara
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Ms. Uehara wants to spread the delicious meat to many people.
She was born in 2002 in Okinawa. At first, she was a customer at Niku Kumoji, but she started working there part-time when she became a high school student. The reason she started was its bright, comfortable atmosphere and delicious meat. She decided to join the restaurant to become a staff member with the intention of working hard. She received direct instruction from the manager at the time on service and meat preparation techniques. After graduating from high school, she continued as a full-time employee. She now plays an important role in the restaurant.
上原 優Yu Uehara
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Steak House Nakama
STEAK HOUSE NAKAMA
- Onna-son, Okinawa
- Izakaya (Japanese tavern),Taverns / American / Hamburger Steak / Steak
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菱田 和寛Kazuhiro Hishita
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Nothing motivates him more than the kind words of a customer
Born in February of 1981, his journey to becoming a professional chef was ignited after witnessing his own food bring joy and delight to his friends’ faces. Today he works on developing new and original dishes for the restaurant’s menu that aim to go over and above their customers’ expectations.
菱田 和寛Kazuhiro Hishita
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Sumiyaki Unafuji Daimaru Kyoto Bettei
炭焼うな富士 大丸京都別邸
- Shijo Karasuma/Karasuma Oike, Kyoto
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
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田中 喬也Takaya Tanaka
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Mr. Tanaka roasts extra-large blue eels with a red flame and serves the finest eel dishes.
He was born in 1985 in Mie. A head chef at Sumiyaki Unafuji Daimaru Kyoto Bettei. When he was a child, he discovered the joy of cooking when his family praised the food he cooked for them. At 18, he decided to become a professional and joined the Kaburaya Group, which operates the current restaurant. He is particularly excellent in the highly skilled techniques of opening the belly of the eel and char-grilling it over charcoal, for which he was appointed to his current position at the time of the restaurant's opening in September 2023.
田中 喬也Takaya Tanaka
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Fruit sour & spicechicken Seikasaketen
フルーツサワー＆spicechicken 青果酒店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Dining Bar,Dining bar
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赤堀 永Hisashi Akahori
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Mr. Akahori turns any fruit into delicious fruit sours!
Leave it to him, from snacks that go well with drinks to meat dishes.
赤堀 永Hisashi Akahori
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Manmamia Sapporo
まんまみーや札幌
- Susukino, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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上堀 義晴Yoshiharu Uebori
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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
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Cafe Rob Hiroshima Miyajimaguchi Branch
Cafe Rob 広島宮島口店
- Hatsukaichi/Otake, Hiroshima
- Pancake,Cafe/Sweets / Cake / Parfait / Others
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北川 由Yu Kitagawa
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Ms. Kitagawa is a reliable manager who takes a multi-faceted role from the kitchen to the hall.
She was born in 1997 in Yamaguchi. As her first challenge in the restaurant industry, she trained at the headquarters and joined the operation of Cafe Rob Hiroshima Miyajimaguchi Branch as an opening staff member from the launch in 2022. While she has a gentle and calm personality, she shows her dependability in the store's management. She is active in multiple roles, from the kitchen to the hall, and currently plays a leadership role as the store manager. She will also use her experience in a new restaurant scheduled to open soon.
北川 由Yu Kitagawa
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Maruya Honten Chubu Centrair International Airport Branch
まるや本店 中部国際空港店
- Tokoname/Chita, Aichi
- Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / Sashimi (raw fish)/Seafood
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坂本 恵利Eri Sakamoto
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Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.
From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.
坂本 恵利Eri Sakamoto
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Stand-up Sushi Sushikawa
立食い鮨 鮨川
- Sasazuka, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Japanese Sosaku (creative cuisine)
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中山 友林Yurin Nakayama
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From fishing as a hobby, Mr. Nakayama transitioned into the restaurant business as a handler of fresh seafood.
Mr. Nakayama was born in 1970 in Oita Prefecture. He has fished as a hobby since he was a child. After entering the workforce, he worked as a caregiver but switched to a career in the food industry, handling fresh fish. In 2005, at 35, he joined an izakaya franchise and started his own restaurant. He worked hard to keep it afloat for 10 years before closing it. Then, he began working at a restaurant specializing in seafood cuisine to start learning about fish again. In 2022, he left the restaurant and joined Sushikawa Co., Ltd. He works as a sushi maker at Stand-up Sush iSushikawa, which the company manages.
中山 友林Yurin Nakayama
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Kanzen Koshitsu Yakiniku Kyu Nishi-Azabu Main Branch
完全個室 やきにく九 西麻布本店
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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富樫陸也Rikuya Togashi
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Mr. Togashi creates cuisine that is felt by all five senses, inspired by the ingredients.
He started his career at Mutekiro in Motomachi, Yokohama. Then he moved to France and trained at three restaurants, including the 3-star Paul Bocuse. After returning to Japan, he gained experience at Michelin 2-star Pierre Gagnaire in Omotesando and Michelin 2-star Restaurant Ryuzu in Roppongi. Following that, he was appointed sous chef at Restaurant Restaurant Ilie Le Joyeuse and then head chef at Restaurant Portus in Minami-Aoyama. After that, he served as general manager and participated in opening hotels and business development in various locations in Japan. He is currently the group's executive chef.
富樫陸也Rikuya Togashi
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Wagyu Yakiniku Kakunoshin Roppongi Branch
和牛焼肉格之進 六本木店
- Roppongi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Steak / Yakiniku (grilled meat)
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柏木 悠希Yuki Kashiwagi
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Mr. Kashiwagi was fascinated by food and beverage and jumped into the food industry. He now leads the restaurant as a manager.
Mr. Kashiwagi was born in 1997 in Tokyo. He originally liked food, and he was interested in it. The thought that he wanted to be a motivation to serve dishes or provide services to amuse the guests in the restaurant industry, he chose his career to work in the food industry. He joined the company and gained training in "Kakunoshin F." He was transferred to "Wagyu Yakiniku Kakunoshin Roppongi Branch" in 2021 and became a manager in 2023.
柏木 悠希Yuki Kashiwagi
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Charcoal-grilled Yakiniku -shintan-
炭火焼肉 胤舌 -shintan-
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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田村 史也Fumiya Tamura
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Mr. Tamura never forgets to handle the ingredients carefully because he believes in their potential.
Mr. Tamura was born in 1980 in Hokkaido. He had many chances to make food ever since he was a child and came to like cooking more over time as he saw how happy his family was when they ate his cooking. To become a chef, he entered a culinary institute. After graduation, he built up his experience at various restaurants. He has been involved in Charcoal-grilled Yakiniku -shintan- since its opening in October 2022.
田村 史也Fumiya Tamura
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Kobe Beef Daia Asakusa Rakutenchi Branch
神戸牛ダイア 浅草楽天地店
- Asakusa, Tokyo
- Steak,Yakiniku/Steak / Sake / Steak / Western Teppanyaki (iron griddle grilling)
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森 俊哉Shunya Mori
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Mr. Mori loves "Kobe Beef" and spreads its attractiveness to the world.
He started his career as a French chef and has a wide range of culinary knowledge, including Japanese cuisine. He has been working hard to spread the attractiveness of Kobe beef at Kobe Beef Daia Asakusa Rakutenchi Branch, which opened on July 15, 2023. He continues honing his skills to bring out the best ingredients and impress guests with his authentic hospitality.
森 俊哉Shunya Mori
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Irifune Odawara-ekimae Branch
入船小田原駅前店
- Odawara/Minamiashigara, Kanagawa
- Sushi,Japanese / Sushi
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金井 勇弥Yuya Kanai
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Dedicated to seasonal local fish and vegetables.
Aiming to become a professional chef, Mr. Kanai started as a dishwasher and cleaner at Irifune in his teens. There, he learned how to scale and prepare fish, sharpen knives, and the basics of Irifune's taste. As time passes, there is much to learn, and he strives for daily improvement.
金井 勇弥Yuya Kanai
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RHUBARBE
RHUBARBE
- Nagoya Station, Aichi
- French,Italian/French
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山口 晃奈Akina Yamaguchi
The Chef's Recommendations -
Wishing to make all people smile by delicious food
Joined into the world of cuisine, taking advantage of working in the Italian restaurant [the KAWABUN NAGOYA] in Nagoya and local wedding hall [bell un jour]. A chef of genuine gourmand who was traveling around the world while being a student of the university, eating delicious food in various places, started having an interest in eating. Putting an importance of going to the actual spot and getting knowledge by actually seeing the real world such as teaching cooking to students of junior high school at Saint Lucia in Caribbean Sea, having one year training at a bistro in Paris France.
山口 晃奈Akina Yamaguchi
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Steak House Kanai Odawara-ekimae Branch
ステーキハウス金井小田原駅前店
- Odawara/Minamiashigara, Kanagawa
- Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)
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金井百香Momoko Kanai
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Ms. Kanai came across delicious local beef.
She trained and experienced in service and cooking for eight years at Steak House Kanai Omuro-Kogen branch in Ito, Shizuoka. Having studied teppanyaki and Western cuisine, she is currently working at Steak House Kanai Odawara Ekimae branch.
金井百香Momoko Kanai
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