Translation guide
The person in charge of cooking in a professional kitchen, such as a restaurant or hotel. In Japanese, the term varies by context and formality, from the general 料理長 to the more specific 板長 in traditional Japanese cuisine.
To refer to the head cook or chef in a general, modern restaurant or hotel setting.
The most common and neutral term for a head cook or chef in a Western-style or general restaurant. It is widely understood and used in both formal and informal contexts.
彼はこのレストランの料理長です。
He is the head cook of this restaurant.
Loanword from French 'chef', commonly used in Japan for a head cook, especially in Western cuisine restaurants. It carries a slightly more stylish or professional nuance.
シェフが今日の特別メニューを考えました。
The chef created today's special menu.
A more formal or bureaucratic term for head cook, often used in large institutions like hospitals, schools, or company cafeterias. Less common in restaurants.
病院の調理長は栄養バランスを重視します。
The hospital's head cook emphasizes nutritional balance.
To refer specifically to the head cook in a traditional Japanese restaurant (ryotei, sushi-ya, etc.).
The head chef in a Japanese cuisine restaurant, especially one who works at the cutting board (ita). This term is deeply rooted in traditional Japanese kitchen hierarchy.
板長が自ら寿司を握ってくれました。
The head chef himself made sushi for us.
A more traditional and honorific term for the head chef in a Japanese restaurant, literally 'flower board'. It implies a high level of skill and respect, and is less commonly used in modern casual contexts.
To refer to the head cook in a large-scale kitchen with a strict hierarchy, such as in a hotel or cruise ship.
Executive chef or head chef overseeing multiple kitchens or a large brigade. Often used in hotels or large establishments.
ホテルの総料理長はフランスで修行しました。
The hotel's executive chef trained in France.
Similar to 総料理長 but more formal and institutional. Rarely used in everyday conversation.
総調理長が厨房全体を統括しています。
The head cook supervises the entire kitchen.
料理長 is a general term for head cook in any type of restaurant, while 板長 specifically refers to the head chef in a traditional Japanese restaurant. Using 板長 in a French restaurant would be inappropriate.
When speaking to the head cook directly, it is common to use the title + さん, e.g., 料理長さん, or simply シェフ. In very traditional settings, 板長さん or 親方 (おやかた) may be used.
The head chef's knife skills were magnificent.