Japanese Chef search result : Page 21

SUSHI SHIOGAMAKOU GINZA KIWAMI 鮨塩釜港銀座極 Ginza, Tokyo Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood

鈴木　嘉祐Yoshihiro Suzuki

Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.

He was born in 1982. He entered the world of sushi at the age of 16 and started his apprenticeship at 19 at KIYOTA, a famous sushi restaurant visited by many celebrities. After his training period, he met Mr. Kamada, a tuna professional. He joined Kaisenzushi Shiogamakou because he was fascinated by how Mr. Kamada worked and his deep knowledge. He has made sushi for many people in Shiogama. In February 2024, he was appointed Oyakata (head chef) of SUSHI SHIOGAMAKOU GINZA KIWAMI. With his passion for SHIOGAMAKOU, he brings smiles to visitors' faces with the knowledge and wealth of experience he has cultivated.

鈴木　嘉祐Yoshihiro Suzuki

Oryori Sogo 御料理そごう Kawaramachi Station, Kagawa Kaiseki (course menu),Japanese / Unagi (eel) / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

十川　和彦Kazuhiko Sogo

Mr. Sogo uses his steady accumulation of experience to prepare dishes that impress and invite people to return.

He was born in 1980 in Kagawa and began his culinary career at 17, working part-time at an Izakaya (Japanese-style pub). After that, he continued to gain experience at Japanese restaurants in the prefecture. He has been refining his Japanese cuisine skills not only through the techniques he learned in his training but also through his efforts. In 2018, he opened his own restaurant, Oryori Sogo, which he had longed for. He expresses the local flavors of his hometown with his knowledge and talent in each dish. His cuisine, which draws out the best of the ingredients and combines amazing taste and beauty, has gained the support of many people.

十川　和彦Kazuhiko Sogo

Ginza Shinohara 銀座しのはら Ginza, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

篠原　武将Takemasa Shinohara

The Chef's Recommendations

A natural talent for cooking blossomed after becoming a chef by chance

Born in 1980 in Shiga Prefecture. As a student, he was a promising karate athlete and was being considered for admission to university by recommendation. However, seeking a different path, he declined university offers by saying that he was looking for a trade, and through this he became a chef. His natural talent for cooking blossomed as he developed his skills at [Sangencha], a well-known Kyoto kaiseki (traditional Japanese course cuisine) restaurant serving Kansai-style cuisine. At 26, he opened his own restaurant, [Shinohara] in Shiga Prefecture, which over the course of nine years became a popular and prominent establishment. In 2016, he tackled a new frontier by opening Ginza Shinohara.

篠原　武将Takemasa Shinohara

Ukai Toriyama うかい鳥山 Hachioji, Tokyo Japanese,Japanese / General / Kushiyaki (grilled skewers) / Chicken

佐藤　辰美Tatsumi Sato

He focuses on maximizing the original flavor of the ingredients by keeping the recipes simple

He is a veteran with an experience of 16 years at [Ukai Toriyama], who has dedicated himself to mastering Japanese cuisine. He became the head chef 6 years ago, and every single day he keeps busy in the kitchen cooking delicious food. As a motto, he says "it is my job as a chef to make the ingredients taste even more delicious," so he aims to enhance the good features of each ingredient without elaborating on them too much. He offers delicacies that best represent the current season, thoroughly matching ingredients and balancing them with the seasoning broth.

佐藤　辰美Tatsumi Sato

Ajikitcho Bunbuan 味吉兆　ぶんぶ庵 Honmachi/Sakaisujihonmachi, Osaka Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

三船　桂佑Keisuke Mifune

The Chef's Recommendations

A chef who has loved cooking since childhood

Born in Fukuoka Prefecture on September 28th, 1985, Chef Mifune loved cooking ever since he was a kid, and went on the study at Nakamura Culinary School in Fukuoka with the hopes of making it a career. He loves all kinds of cooking and had a hard time deciding on a specialty, but when in school he resolved to follow that path of traditional Japanese cuisine. Afterwards, he trained at Ajikitcho Daimaru for five years before transferring to Ajikitcho Bunbuan when it opened. He started out there as a regular cook, but was made head chef after gaining experience and demonstrating great ability. About one year late, he is still showing of his talents in that role.

三船　桂佑Keisuke Mifune

Maruya Honten Meieki Branch まるや本店　名駅店 Nagoya Station, Aichi Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / General

安仁屋　啓泰Keitai Aniya

Mr. Aniya has honed his skills dedicated to cooking and continues to pursue the real essence of Japanese cuisine.

Interested in cooking, he joined "Maruya Honten" from Okinawa upon graduation from high school and learned the basics of Japanese cuisine. While gaining experience at each branch, he has worked to become an eel chef and is now actively mentoring junior chefs. With many years of experience, he always works hard to further satisfy his customers.

安仁屋　啓泰Keitai Aniya

Tokachi-butadon Ippin Sapporo Station Stellar Place Branch 十勝豚丼いっぴん　札幌駅ステラプレイス店 Sapporo Station, Hokkaido Japanese,Japanese / General / Donburi (rice bowl) / Hokkaido Cuisine

中村　貴紀Takanori Nakamura

The phrase customers say how delicious the food was, is everything the chef works for

While still a student, he discovered the joy of cooking while working part-time at an Izakaya (Japanese pub). After that, he managed a number of restaurants for “Muroran Yakitori Yoshidaya” and “Tokachi Butadon Ippin” before assisting in the opening of a branch restaurant at Stellar Place. With his creed of making each and every dish with the greatest of care, he goes about his daily preparations. He says that hearing customers tell him that his food was delicious is particularly moving. The butadon (pork bowl) prepared by Mr. Nakamura is infused with the gratitude he has for his customers, and people throng to the shop every day in search of that delicious taste.

中村　貴紀Takanori Nakamura

Sushi Aounabara 鮨　青海原 Kamihonmachi, Osaka Sushi,Japanese / General / Sushi / Japanese Beef Steak

松田　俊昭Toshiaki Matsuda

"Food makes people happy." To be a chef who can give dreams to guests.

Fascinated by a chef he saw on a TV show as a child, Mr. Matsuda started his culinary career at the age of 17. After being impressed by the global experience in Los Angeles, which he visited on a high school excursion, he joined an Italian restaurant in Tokyo with the hope of someday studying cooking abroad. Later, he trained at a three-star restaurant in Italy and returned to Japan. After gaining experience at a French restaurant in Kobe, he opened Shoku to Mori on June 8, 2022. Currently, he is also involved in the management of Sushi Aounabara.

松田　俊昭Toshiaki Matsuda

Sushi Niebana 鮨にえばな Susukino, Hokkaido Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

小倉　一夫Kazuo Ogura

With a strong passion for food since childhood, Mr. Ogura has been active both domestically and internationally.

He was born in 1967 in Hokkaido. Since his family was a caterer, he has had a strong interest in food since childhood. It naturally occurred to him that his future dream was to become a chef, and he entered the culinary world after graduating from school. He honed his skills mainly in Japanese restaurants and sushi restaurants. Since then, he has worked overseas, in Singapore and Germany, as well as in Niseko, Otaru, and Sapporo. Currently, he is active at Sushi Niebana, which opened in February 2023.

小倉　一夫Kazuo Ogura

Ginza Sushi Inada 銀座　鮨　いな田 Tsukiji, Tokyo Sushi,Japanese / Sushi / General

渡辺　尊成Takanari Watanabe

A sushi chef who never skips a detail for people to smile over the counter.

Mr. Watanabe was born in 1974 in Tochigi. Having a dream of working in the culinary world but without a clear answer, he studied at restaurants of various genres. It was during this time that he came across "sushi chef." He enjoys interacting directly with guests over the counter and seeing their smiling faces right before him. It's just ordinary for him to make each piece of sushi with care. Also, he always puts the guests first and pays attention to details, such as serving dishes with careful pacing.

渡辺　尊成Takanari Watanabe

Daiki Suisan Kaiten Sushi Dotonbori Branch 大起水産回転寿司　道頓堀店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Kaitenzushi (conveyor belt sushi),Japanese / Sushi

今村　哲也Tetsuya Imamura

Mr. Imamura is a chef who conveys the appeal of Sushi through Sushi seminars.

He was born in 1971 in Osaka. With his love of eating, he decided to pursue a career in the food industry. Although he initially did not like sushi, the taste of the sushi he made himself led him to the world of sushi. He actively shares the appeal of Sushi at Sushi seminars, such as lecturing guests on how to make sushi. "I devote myself to ensuring that guests can enjoy their meals with a smile," he says.

今村　哲也Tetsuya Imamura

Tempura Miyashiro 天婦羅　みやしろ Nakameguro, Tokyo Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables)

宮代　直亮Naoaki Miyashiro

The Chef's Recommendations

Mr. Miyashiro is a Japanese chef who uses his expert skills to entice guests with crispy fried tempura.

Mr. Miyashiro was born in 1967 in Kanagawa Prefecture and went to a culinary school (Yokohama chouri) with his friend. After graduation, he trained at Hotel Metropolitan in Ikebukuro and gained experience at Royal Park Hotel in Yokohama. Then at Sakura restaurant in Hotel Nikko Tokyo in Odaiba, he started up the tempura counter and served as head chef. After that, he worked as head chef at Hilton Tokyo in Odaiba, then joined MUGEN, Inc. in 2018. He has been working at "Tempura Miyashiro" since May 2018, primarily responsible for tempura.

宮代　直亮Naoaki Miyashiro

Sushi Rakuichi 鮨　楽一 Shimbashi/Shiodome, Tokyo Sushi,Japanese / General / Sushi / Sake

福室　武尊Takeru Fukumuro

Mr. Fukumuro is creating a space that brings smiles to guests' faces.

He was born in 1983 in Tokyo. Admiring the owner of a sushi restaurant where he had a part-time job in high school, he aspired to become a sushi chef. After studying the basics at a culinary school, he trained at a major sushi restaurant. He worked hard to realize his dream of owning his restaurant and opened Rakuichi on June 18, 2024. Intending to pursue new culinary attractions while carrying on the traditions and techniques that he has cultivated, he is improving day by day.

福室　武尊Takeru Fukumuro

Hakata Motsunabe Yamanaka Ginza Branch 博多　もつ鍋　やま中　銀座店 Ginza, Tokyo Motsu Nabe (offal hotpot),Japanese / General / Nabe (hot pot) / Motsu Nabe (offal hot pot)

山中　幸一 Koichi Yamanaka

Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.

He was born in 1952 in Kanagawa. Began his career working at a restaurant in Okayama. At the same time, his brother, who was staying and working in Fukuoka under the influence of a friend from Fukuoka, founded Hakata Motsunabe Yamanaka in 1984. He was offered to help at the restaurant, which quickly became popular, and joined it in 1987. Since then, he has continued to work as a chef at the restaurant. As the executive chef of Hakata Motsunabe Yamanaka, he is still active on the front line.

山中　幸一 Koichi Yamanaka

Sushi Kimura すし喜邑（㐂邑） Futako-Tamagawa/Yoga, Tokyo Sushi,Japanese / Sushi

木村　康司Koji Kimura

"Master of Aged Sushi" celebrated for patiently facing ingredients and accumulating experiments

Born in 1971 in Tokyo, Kimura Koji was born as a third generation of his family-business sushi restaurant. After having trained in his grandfather's restaurant and his uncle's, he entered the well-known tempura restaurant [Mikasa] just before opening his restaurant. As a result, this experience contributed greatly to his aged sushi, learning how to prepare ingredients without using water. Kimura established [Sushi Kimura] when he was 33 years old. Accumulating experiments for a long time, he invented a new genre of sushi,"Aged Sushi." After Michelin Guide 2013, [Sushi Kimura] has obtained two stars for 5 years straight.

木村　康司Koji Kimura

Sushiya Nobu すしや宣 Hiroo, Tokyo Sushi,Japanese / Sushi / Soba (noodles) / Sake

皆川　宣央Nobuo Minagawa

Experience and passion poured into each dish, an endless pursuit of Japanese beauty.

Mr. Minagawa was born in 1983 in Gunma. From an early age, he loved to create things with his own hands, and as he grew up, he became deeply fascinated with the artistry of Japanese cuisine. After eight years of training at a sushi restaurant, he worked at a Japanese cuisine and Unagi (eel) dishes restaurant for ten years, followed by two years honing his skills at a soba specialty restaurant. In 2022, he opened Sushiyab Nobu, offering an original course featuring a wide range of dishes, including sushi, Japanese cuisine, and soba.

皆川　宣央Nobuo Minagawa

Kurubushi 踝 Tenjinbashi/Tenjinbashi-suji, Osaka Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

本田　喜世一Kiyokazu Honda

Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.

He was born in Shiga and is the head chef of Kurubushi. Having loved cooking since childhood, he was fascinated by the work of bringing joy to people through food, which led him to become a professional. After training at a Japanese restaurant in Shinsaibashi, he joined the renowned Tenma restaurant, Sousaku Shubou Nakanaka, in 2015, where he honed his imagination and cooking skills to make the most of seasonal ingredients, which is the restaurant's motto. In 2020, he became the head chef of the restaurant's 2nd location, Sousaku Shubou Sou Sou. After developing it into a popular restaurant, he was appointed to his current position when the 3rd restaurant, Kurubushi, opened in the fall of 2022. Through seasonal kaiseki courses, he is presenting the culmination of his experience.

本田　喜世一Kiyokazu Honda

Nagoya Kanko Hotel Oden Hyoshigi 名古屋観光ホテル　おでん　拍子木 Fushimi, Aichi Oden,Japanese / Nabe (hot pot) / Oden / Sake

青山　光Hikaru Aoyama

Using his experience and taking over the Japanese food culture, Mr. Aoyama also challenges himself to create new creations.

He was born in 1986 in Aichi. His father was a chef, naturally leading him to the culinary world. After training, he entered the Nagoya Kanko Hotel and was appointed as head chef upon the opening of "Hyoshigi" in August 2023. With a career of over 20 years, he is a master of Japanese cuisine and continues to hone his in-depth knowledge and skills in numerous cuisines.

青山　光Hikaru Aoyama

Sushi Naoki 壽司　なを㐂 Higashi Chaya District, Ishikawa Sushi,Japanese / Sushi / Wine / Sake

北　直幸Naoyuki Kita

The Chef's Recommendations

Mr. Kita sharpened his skills at a seaside restaurant frequented by knowledgeable fishermen.

Mr. Kita was born in 1982 in Kanazawa City. At age 19, after graduating high school, he got a part-time job at a sushi restaurant and began his career in the restaurant business. Since then, he has used the amazing ingredients of his hometown to create high-quality fare. While working at a seaside sushi restaurant frequented by fishermen, he picked up the habit of cooking foods with strong flavors using techniques such as nitsuke (boiling fish in soy sauce) and arayaki (frying fish fillets). In May 2020, he opened [Sushi Naoki]. There, he serves sushi that showcases the deliciousness of common fish, making their flavors shine with skilled techniques.

北　直幸Naoyuki Kita

Kyougushi Rokuhara 京串　六波羅 Akasaka, Tokyo Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / General / Tempura (battered, fried seafood and vegetables)

山口　秀次郎Hidejirou Yamaguchi

Mr. Yamaguchi is the head chef who established his own unique style of Kushiage preparation with Japanese soup stock.

He was born in 1943 in Kyoto. With strong encouragement from his aunt, he decided to become a chef. Entered the long-established Kushiage restaurant Shiruhisa, established in 1946, and began his full-fledged culinary training. Later, in 1982, he was involved in the launch of Rokuhara and became the manager and head chef. He has established an original style in which carefully selected ingredients are not skewered as they are but with a few extra touches. For more than 40 years, he has been at the forefront of preserving the taste of Rokuhara.

山口　秀次郎Hidejirou Yamaguchi

Restaurant ranking

Browsing history

SUSHI SHIOGAMAKOU GINZA KIWAMI

Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.

Oryori Sogo

Mr. Sogo uses his steady accumulation of experience to prepare dishes that impress and invite people to return.

Ginza Shinohara

A natural talent for cooking blossomed after becoming a chef by chance

Ukai Toriyama

He focuses on maximizing the original flavor of the ingredients by keeping the recipes simple

Ajikitcho Bunbuan

A chef who has loved cooking since childhood

Maruya Honten Meieki Branch

Mr. Aniya has honed his skills dedicated to cooking and continues to pursue the real essence of Japanese cuisine.

Tokachi-butadon Ippin Sapporo Station Stellar Place Branch

The phrase customers say how delicious the food was, is everything the chef works for

Sushi Aounabara

"Food makes people happy." To be a chef who can give dreams to guests.

Sushi Niebana

With a strong passion for food since childhood, Mr. Ogura has been active both domestically and internationally.

Ginza Sushi Inada

A sushi chef who never skips a detail for people to smile over the counter.

Daiki Suisan Kaiten Sushi Dotonbori Branch

Mr. Imamura is a chef who conveys the appeal of Sushi through Sushi seminars.

Tempura Miyashiro

Mr. Miyashiro is a Japanese chef who uses his expert skills to entice guests with crispy fried tempura.

Sushi Rakuichi

Mr. Fukumuro is creating a space that brings smiles to guests' faces.

Hakata Motsunabe Yamanaka Ginza Branch

Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.

Sushi Kimura

"Master of Aged Sushi" celebrated for patiently facing ingredients and accumulating experiments

Sushiya Nobu

Experience and passion poured into each dish, an endless pursuit of Japanese beauty.

Kurubushi

Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.

Nagoya Kanko Hotel Oden Hyoshigi

Using his experience and taking over the Japanese food culture, Mr. Aoyama also challenges himself to create new creations.

Sushi Naoki

Mr. Kita sharpened his skills at a seaside restaurant frequented by knowledgeable fishermen.

Kyougushi Rokuhara

Mr. Yamaguchi is the head chef who established his own unique style of Kushiage preparation with Japanese soup stock.