Chef search result : Page 11

SAKE BAR CHOCO CHOCO SAKE BAR CHOCO CHOCO Namba, Osaka Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

金沢Kanazawa

Mr. Kanazawa opened a sake bar to introduce the delicious taste of Japan to overseas guests.

He was born in 1980 in Osaka. While working for a trading company, he had the opportunity to visit many different countries. As he tasted the cuisine of those countries and met the people there, his fascination for Japanese cuisine, which is his origin, grew. So he took a new step forward by entering the culinary world, a field he had been interested in since his student days. He studied independently and honed his culinary skills under the guidance of his acquaintance, the current head chef, and opened SAKE BAR CHOCO CHOCO as the owner in 2024.

金沢Kanazawa

Niku Ryori Miyori 肉料理　みより Minamimorimachi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak

表　敬太郎Keitaro Omote

Mr. Omote's dream is to expand overseas with "Gyumabushi"! He wants to share the taste of "Gyumabushi" with the world.

He was born in 1972 in Osaka. After working for 9 years in sales at a trading company, he had a fateful encounter with the president of Miwaya Co., Ltd. when considering a career abroad. Following 5 years of training at Miwaya Main Branch, he became independent. He opened the Miwaya Umeda Hankyu Main Branch in 2014 and the Miwaya Minamimorimachi Branch in 2019, later renamed Miyori. He currently serves as the owner and head chef. Miwaya's signature dish, "Gyumabushi" was why he joined the company. Now, he aspires to challenge the world with "Gyumabushi."

表　敬太郎Keitaro Omote

Wagyu Yakiniku Horumon Aigo 和牛焼肉ホルモン　アイゴ Miyako Island/Ishigaki Island, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)

小底　博輝Hiroki Kosoko

Mr. Kosoko offers truly delicious Wagyu beef with his meat butchering career of over 20 years.

Mr. Kosoko was born in 1988 in Okinawa. He was born and raised on Ishigaki Island. He worked for about 20 years at a butcher store Misaki Gyu Honten that specializes in brand-name beef nurtured by the island's rich nature. As a managing director, he traveled throughout Japan and Taiwan. He became independent in 2020 and launched the Ishigaki Island Red Meat Shop. While engaged in meat sales, wholesale sales, and beef consulting, he became the manager of Wagyu Yakiniku Horumon Aigo, which he initially entered as a supplier. He is also in the kitchen and welcomes guests from around the island and beyond.

小底　博輝Hiroki Kosoko

Nishiguchi Sakaba Homerun 西口酒場ホームラン Nishi-Shinjuku, Tokyo Izakaya (Japanese tavern),Taverns / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / General

キングくんKing-kun

Mr. King-kun is a chef who turns the joy of eating into laughs, making people's hearts smile with cuisine.

He was born in Kagawa. When he saw people enjoying his cooking, saying it was delicious, he decided to become a chef. After training at about 20 restaurants, he now works at Homerun. His food is full of deliciousness and love. He is also a comedian and his motto is to provide laughs and delicious dishes.

キングくんKing-kun

FIFTY-FIVE TOKYO Ebisu Branch FIFTY-FIVE　TOKYO　恵比寿店 Ebisu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Yakiniku (grilled meat)

川島　貴彦Takahiko Kawashima

Mr. Kawashima uses his experience to bring smiles to many people's faces with fine-tasting "Yakiniku"!

He was born in 1978. Entered high school, where he could obtain a cooking license. After honing his skills at a French restaurant, he further studied cooking at Ecole Tsuji Tokyo. Following graduation, he gained experience as a bartender and manager at an Italian restaurant in Kyobashi and a dining bar before joining the Yakiniku Shibaura group at 32. Having spent 10 years in the company, he has been involved in the current restaurant since its reopening and was appointed head chef. Changing the way of cutting the meat depending on the day's conditions, he offers new ways of eating each part of the meat and unique flavor combinations, which have been well received.

川島　貴彦Takahiko Kawashima

Yurakucho Kotegaeshi 有楽町こてがえし Hibiya/Yurakucho, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

番場Banba

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.

番場Banba

Nikusho Kakurega Yakiniku Sosomon Bettei 肉匠　隠れ家（焼肉ソソモン別邸） Tsuruhashi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (grilled meat) / Korean

増田　稔Minoru Masuda

The encounter with delicious meat was the starting point that led Mr. Masuda to the path of cooking.

He was born in 1970 in Osaka. After encountering delicious meat, he decided to become a chef because he wanted to "let people know about this special meat," "promote this deliciousness," and "encourage people to try it." He honed his skills at Yakiniku Genkikun in Kyobashi. At Nikusho Kakurega, he offers quality meat in different sizes depending on the part of the meat, paying particular attention to making it even more delicious.

増田　稔Minoru Masuda

Restaurant BudoonoMori Les Tonnelles レストランぶどうの森　レ・トネル Uchinada/Kanaiwa, Ishikawa French,Italian/French / French / Wine / Soup

Marco SantoscoyMarco Santoscoy

Mr. Santoscoy pursues a new French cuisine style by weaving his ideas into Japanese ingredients.

He was born in 1992 in Guanajuato, Mexico. After studying the basics of French and other cuisines in Argentina, he moved to the United States. While gaining experience at Napa Valley and Scottsdale restaurants, he became familiar with traditional Japanese crafts such as Japanese kitchen knives and Noh masks. In 2016, he moved to Japan because he wanted to "see Japan with his own eyes, where many things he feels his sensitivity sympathizes with." Enchanted by abundant food, beautiful nature, and warm-hearted people, he relocated to Ishikawa.

Marco SantoscoyMarco Santoscoy

CRAFT BEER FACTORY SHINJUKU ALE クラフトビール工房　新宿エール Shinjuku East Exit/Kabukicho, Tokyo Beer Bar,Bars (pubs) / Beer / Cocktail / Craft Beer

深谷　茶来羅Chakura Fukaya

Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.

He was born in 1983 in Tokyo. As he worked in various genres of customer service, he began to think he was suited for the job and entered the food and beverage industry. After graduating from Oda Cooking College, he gained experience in dining bars and other restaurants before joining his current company by fate. Following working at SHOW RESTAURANT "nest," he became the manager of SHINJUKU ALE in March 2021. The bar is popular among young people as a place where they can easily enjoy craft beer.

深谷　茶来羅Chakura Fukaya

SKYTREE(R) VIEW RESTAURANT REN スカイツリー(R)ビューレストラン簾 Kinshicho/Sumiyoshi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / French / Steak

宮本　哲也Tetsuya Miyamoto

Master chef of Japanese cuisine.

Mr. Tetsuya Miyamoto is the Technical Director of Nihon-ryori Kenkyukai (society for research on Japanese cuisine), as well as the Chairman of the Toho Cooks Association. After working as the Japanese cuisine master chef at Utsunomiya Tobu Hotel Grande, he became the Japanese cuisine master chef of Tobu Hotel Levant Tokyo in April 2019.

宮本　哲也Tetsuya Miyamoto

Sushi Restaurant SAIKA 寿し処　彩華 Otaru/Yoichi/Shakotan, Hokkaido Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

永山　亮Ryo Nagayama

Mr. Nagayama is a single-minded sushi and Japanese food artisan who fulfilled his longtime dream after finishing his training.

Mr. Nagayama was born in 1977 in Hokkaido. He resolved to become a chef after hearing the praise of customers, who thought his food was delicious, at a part-time job during his school days. These comments gave him joy and a sense of purpose. After graduating high school, he began studying at a sushi restaurant in Otaru-shi. He admired the senior artisans there and started thinking he wanted to have his own sushi restaurant one day. With his 22 years of the learning experience, he struck out on his own. After opening Sushi Restaurant Saika, he also opened Otaru Robatayaki Hakkaku in June 2020. Sushi Restaurant Saika moved to its present location in March 2022 and continues to this day.

永山　亮Ryo Nagayama

SUNTORY WHISKY BOTTLE BAR Sapporo BAR GARBO SUNTORY WHISKY BOTTLE BAR 札幌BAR GARBO Susukino, Hokkaido Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits

堀野　衣真里Imari Horino

A bartender who proposes a blissful moment on the night of Sapporo.

Ms. Horino was born in 1992 in Hokkaido. As a bartender, She keeps providing blissful moments to those who spend their nights in Sapporo. Although she was not accustomed to drinking alcohol at first, she became interested in the history and tradition of whiskey and started to learn about various whiskeys. She guides the depths of the whisky world, sharing her experience of discovering whisky's charms from scratch.

堀野　衣真里Imari Horino

Sukiyaki Jyuniten すき焼き　十二天 Marunouchi, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak

浅川　吉継Yoshitsugu Asakawa

Mr. Asakawa wants to deliver the ingredients that professional experts have carefully chosen in their most delicious state.

He was born in 1971 in Osaka. After graduating from college, he started his culinary career at 23. Beginning at a hotel in Takaragaike, Kyoto, he gained experience as a French chef. He then moved to France in his mid-twenties, honing his skills in various restaurants for six and a half years. Returning to Japan, he opened his own restaurant and became an owner-chef. After that, he joined Sukiyaki Jyuniten with the skills and knowledge he had acquired over the years.

浅川　吉継Yoshitsugu Asakawa

Irifune Ito-ekimae Branch 入船伊東駅前店 Ito/Shimoda, Shizuoka Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

金井　克彦Katsuhiko Kanai

Pursuing sushi for 30 years.

Mr. Kanai was born in 1970 in Chiba. He trained for four years at a sushi restaurant in Aomori Prefecture and two years at a sushi restaurant in Miyagi Prefecture. Then, he entered his current restaurant, Irifune. As a sushi chef at the branch for 19 years, he has served delicious fish daily.

金井　克彦Katsuhiko Kanai

Naniwa Japanese barbecue restaurant, Hakkaku Dai Nagoya building Branch 浪花ろばた八角大名古屋ビルヂング店 Nagoya Station, Aichi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling)

足達　智浩Tomohiro Adachi

Mr. Adachi returned to reataurant Hakkaku where he can back to basics when he worked as a part-timer

He was born in Hyogo prefecture on July 3, 1974. He happened to meet [Naniwa Japanese barbecue Hakkaku] as a part-timer and felt the enjoyment of cooking. He planned to become a cook and thought that he would be an owner one day. After he was trained at many restaurants such as Korean barbecue restaurant, barbecue chicken shop and Japanese restaurant, etc., he met [Hakkaku] again. Valuing the encounter, he will exercise his skills with past memory in Dai Nagoya building.

足達　智浩Tomohiro Adachi

Yakiniku Tarafuku Suzuka Chuo-dori-ten 焼肉たらふく　鈴鹿中央通り店 Suzuka, Mie Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Craft Beer

田端　唯史Yuishi Tabata

The Chef's Recommendations

From musician to master of selecting better meats

Born in Mie prefecture on May 15th, 1981, he started a band in high school and worked in a restaurant part time. After experiencing that sense of achievement when he made things and the pleasure of working in the service industry, he basically decided to become a chef. He started working at Yakiniku Tarafuku Suzuka Chuo-dori-ten, when an acquaintance introduced him to the restaurant. He is a true connoisseur of meat, the restaurant's main ingredient. He is now Suzuka's meat manager and is also in charge of purchasing meat for other restaurants in the chain.

田端　唯史Yuishi Tabata

Cafe Rob Hiroshima Miyajimaguchi Branch Cafe Rob 広島宮島口店 Hatsukaichi/Otake, Hiroshima Pancake,Cafe/Sweets / Cake / Parfait / Others

北川　由Yu Kitagawa

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

Okinoshima Suisan Shimokitazawa Branch 隠岐の島水産　下北沢店 Shimokitazawa, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

小林　徹Toru Kobayashi

Loves to cook and has made a fresh start moving into the culinary world.

Mr. Kobayashi was born in 1992 in Hyogo. Although he had gained life experience in an entirely different profession, his original love of cooking led him into the world of food and beverage. Started by serving guests in the hall and found it rewarding to work with guests. As a chef at Okinoshima Suisan, he now entertains guests with various Kushiten, rich in seasonal ingredients.

小林　徹Toru Kobayashi

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

Stand-up Sushi Sushikawa 立食い鮨　鮨川 Sasazuka, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Japanese Sosaku (creative cuisine)

中山　友林Yurin Nakayama

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

Restaurant ranking

Browsing history

SAKE BAR CHOCO CHOCO

Mr. Kanazawa opened a sake bar to introduce the delicious taste of Japan to overseas guests.

Niku Ryori Miyori

Mr. Omote's dream is to expand overseas with "Gyumabushi"! He wants to share the taste of "Gyumabushi" with the world.

Wagyu Yakiniku Horumon Aigo

Mr. Kosoko offers truly delicious Wagyu beef with his meat butchering career of over 20 years.

Nishiguchi Sakaba Homerun

Mr. King-kun is a chef who turns the joy of eating into laughs, making people's hearts smile with cuisine.

FIFTY-FIVE TOKYO Ebisu Branch

Mr. Kawashima uses his experience to bring smiles to many people's faces with fine-tasting "Yakiniku"!

Yurakucho Kotegaeshi

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

Nikusho Kakurega Yakiniku Sosomon Bettei

The encounter with delicious meat was the starting point that led Mr. Masuda to the path of cooking.

Restaurant BudoonoMori Les Tonnelles

Mr. Santoscoy pursues a new French cuisine style by weaving his ideas into Japanese ingredients.

CRAFT BEER FACTORY SHINJUKU ALE

Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.

SKYTREE(R) VIEW RESTAURANT REN

Master chef of Japanese cuisine.

Sushi Restaurant SAIKA

Mr. Nagayama is a single-minded sushi and Japanese food artisan who fulfilled his longtime dream after finishing his training.

SUNTORY WHISKY BOTTLE BAR Sapporo BAR GARBO

A bartender who proposes a blissful moment on the night of Sapporo.

Sukiyaki Jyuniten

Mr. Asakawa wants to deliver the ingredients that professional experts have carefully chosen in their most delicious state.

Irifune Ito-ekimae Branch

Pursuing sushi for 30 years.

Naniwa Japanese barbecue restaurant, Hakkaku Dai Nagoya building Branch

Mr. Adachi returned to reataurant Hakkaku where he can back to basics when he worked as a part-timer

Yakiniku Tarafuku Suzuka Chuo-dori-ten

From musician to master of selecting better meats

Cafe Rob Hiroshima Miyajimaguchi Branch

Ms. Kitagawa is a reliable manager who takes a multi-faceted role from the kitchen to the hall.

Okinoshima Suisan Shimokitazawa Branch

Loves to cook and has made a fresh start moving into the culinary world.

Yakiniku Ichiba Genkaya Meguro Branch

Enjoy delicious flavors brought by the accumulation of diverse experiences. A skillful chef presents superb taste.

Stand-up Sushi Sushikawa

From fishing as a hobby, Mr. Nakayama transitioned into the restaurant business as a handler of fresh seafood.