Japanese Chef search result : Page 22

Hidatakayama Hidagyu Hidakisetsuryori Sakana 飛騨高山　飛騨牛　飛騨季節料理　肴 Hida/Takayama, Gifu Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

今井　速雄Hayao Imai

The Chef's Recommendations

A desire to convey the splendor that the seasonal ingredients found in Hida's wilderness have to as many people as possible.

Spring brings budding "fragrant wild plants", summer provides "natural river fish from clear waters", and "a harvest of wild mushrooms" pop up in fall. In winter, he expertly prepares what he calls "truly delicious wild game" for his customers to cook. In order to acquire these seasonal ingredients, the chef makes an effort to personally travel to the mountains and rivers for the sake of maintaining the traditional practice of "self provision." Through his cooking, he hopes that customers who visit the restaurant will come to appreciate the splendor that comes from Hida's wilderness.

今井　速雄Hayao Imai

Ginza Inaba 銀座　稲葉 Shimbashi/Shiodome, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

稲葉　正信Masanobu Inaba

From Executive Chef at a top hotel to restaurant owner. A craftsman expanding the possibilities of Japanese cuisine.

Mr. Inaba was born in 1967 in Tokyo. With the opening of the Grand Hyatt Tokyo in Roppongi, he became the sous chef of Sushi Roku Roku. Afterwards, he participated in the opening of Japanese Cuisine Kazahana at the Conrad Tokyo in Shiodome and became executive chef in 2010. After that, he became executive chef at Resort Amanemu in Ise-Shima, Mie, where his breakfast was named "The Best Hotel Breakfasts in the world" by the American magazine "BRIDES". He currently demonstrates his skills at Ginza Inaba.

稲葉　正信Masanobu Inaba

Ajiraku Yumeri 味楽　ゆめり Kanazawa Station, Ishikawa Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop

前田　衛Mamoru Maeda

With a desire to own a restaurant by age 30, he trained hard at a number of establishments to learn everything he could.

He was born in 1980 in Ishikawa Prefecture and grew up in Ushitsu, which is situated in the northern region of the Noto Peninsula. He started his culinary career after graduating from high school by taking up a job at a Japanese restaurant. He wanted to make sure that he owned his own restaurant by the time he was 30, so he trained hard to develop his skills at notable Japanese restaurants and bars around Kanazawa. From there, he was able to realize his dream by opening Ajiraku Yumeri at age 29, which is where he still works today.

前田　衛Mamoru Maeda

Kazumiya かず味家 Okachimachi, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

川内谷　一美Kazumi Kawauchiya

The Chef's Recommendations

After hard training days, he was fully prepared to be independent.

He was born in 1971 in Hokkaido. Tokyo fascinated him a lot during his boyhood, which was why he went to Tokyo right after graduating from junior high school and started live-in training at a traditional Japanese restaurant. As the training was so hard, 4 out of 5 trainees quit in only 6 months. But he tried his hardest to learn the fundamentals of Japanese cuisine there for 7 years. After he got married and had a child, he moved to another restaurants such as a Japanese restaurant and izakaya (Japanese pub) and had further training. In 2012, he went independent and opened [Kazumiya], a compilation of his cooking career.

川内谷　一美Kazumi Kawauchiya

Sushi Onikai 鮨　おにかい Nakameguro, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

坂本　和樹Kazuki Sakamoto

Mr. Sakamoto has honed his skills in Japanese cuisine, but the sushi course is what will win you over.

Mr. Sakamoto was born in 1983 in Kanagawa Prefecture. After training at a Kyoto restaurant for 5 years, he honed his skills in the sushi department of Nadaman restaurant in a hotel in Tokyo, Nadaman in Yokohama, and other such places. He has been involved with Sushi Tsukiuda since its opening in September 2016. At Sushi Onikai, he has served as head chef since it opened in November 2019. As a sister restaurant of Sushi Tsukiuda, it mainly serves nigiri. While many restaurants offer a course of nigiri with side dishes, this restaurant is trying to compete primarily with nigiri and to satisfy customers with sushi alone.

坂本　和樹Kazuki Sakamoto

ON TOKYO ON TOKYO Nakameguro, Tokyo Japanese Sosaku (creative),Japanese / General / Wine / Sake

松野　弘Hiroshi Matsuno

Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years.

Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years. Became interested in cooking as a natural progression because of an environment blessed with the sea and mountains. His parents encouraged him to become a chef, saying, "It's better to have a job in your field." After graduating from culinary school, he joined Kitcho, a renowned Japanese restaurant. Then, he studied nutritional science and medical food. He was in charge of sous chef at a well-known hotel and showed his skills. "Food is what forms the human mind and body. What people put in their mouths should be safe." He consistently keeps this thought in mind at ON TOKYO, too.

松野　弘Hiroshi Matsuno

Burisho 魚師匠 Kyoto Station, Kyoto Seafood,Japanese / General / Japanese Sosaku (creative cuisine)

松本　穂高Hodaka Matsumoto

Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.

He was born in 1977 in Kyoto. A part-time job in high school led him to the food and beverage world. He expanded his career by serving as manager of a creative kaiseki restaurant in Kyoto and as executive chef of a Japanese restaurant in Beijing, China. Currently, he is using his wealth of experience to reach a new height at Burisho.

松本　穂高Hodaka Matsumoto

Takumi Shingo 匠　進吾 Gaienmae/Aoyama-Itchome, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

高橋　進吾Shingo Takahashi

The Chef's Recommendations

With skills honed at Sushi Takumi, his training also includes experience as a fisherman and a sake brewer

Chef Takahashi was born in Ibaraki Prefecture in 1978. On the advice of his sushi chef uncle, he left high school early to pursue a career in sushi. Through his family ties, he was able to get a job at Sushi Takumi, a famous sushi shop in Yotsuya, and ended up training there for 18 years under sushi master Chef Nakazawa. At age 29, he left the sushi world for three years, gaining a variety of experiences including as a fisherman in the Goto Islands, and as a brewer in a Magi sake brewery. Then when the time was right in May 2013, he opened Takumi Shingo in a back alley in Minami Aoyama.

高橋　進吾Shingo Takahashi

Sushi Gyoten 鮨行天 Hirao/Kiyokawa, Fukuoka Sushi,Japanese / Sushi

行天　健二Kenji Gyoten

Born in a family running a sushi restaurant, he finally decided to make a living from sushi.

He was born in 1982 in Yamaguchi. Sushi was a part of his life since he was small, as his grandfather was a sushi chef. But he was not sure if a sushi chef was the right occupation for him, so at the age of 18 he had a trip to New Zealand to find himself. After making the final decision to make a living from sushi, at the age of 21 he started training at a renowned restaurant in Tokyo. In 2009, he opened a restaurant in his hometown, Shimonoseki in Yamaguchi. In 2012, the restaurant was relocated to Fukuoka. In 2014, the restaurant won 3 stars which was given to only 2 restaurants including his one.

行天　健二Kenji Gyoten

Ginza Shabutsu Yoshinosasa Ginza Branch 銀座しゃぶ通好の笹銀座店 Ginza, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)

伊藤扇次郎Senjiro Ito

Offering customers food with warmth and kindness.

Since Mr. Ito's family owned a fresh fish shop and deli, he spent a lot of time cooking from a young age, so he naturally decided to become a chef. After graduating from high school, he went to culinary school. Recommended by a friend, he began working at the Haute Cuisine Restaurant Kiku. Here, he met the master who would later become his mentor, and he learned the basics of cooking. He endeavors to serve "dishes with warmth and kindness" in terms of taste, aroma, and presentation.

伊藤扇次郎Senjiro Ito

Asagaya Birdland 阿佐ヶ谷バードランド Asagaya/Koenji, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

千野　桂一Keiichi Chino

The Chef's Recommendations

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

Born in Nagano prefecture in 1972, Mr. Chino was enamored with French and Italian cuisine in his younger days, but he took a part-time job at Birdland when he was 24. Working under the supervision of master chef Toshihiro Wada, Mr. Chino became completely fascinated by the profound nature of yakitori. Four years later, he was appointed as a restaurant manager and since then, has devoted himself to his study of yakitori and has now been working at Birdland for eight years. In 2004, he set up Asagaya Birdland independently. It was given an award by the famous restaurant guide in 2015.

千野　桂一Keiichi Chino

Uni Murakami Hakodate ekimae restaurant うに　むらかみ　函館駅前店 Hakodate, Hokkaido Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

佐々木　健一Kenichi Sasaki

Mr. Sasaki strives everyday with the philosophy of "treasure every encounter, for it will never reoccur" in his mind.

He was born in 1980 in Hakodate, Hokkaido. Mr. Sasaki's family enjoyed fishing since he was little. He decided to become a chef as he wanted to cook the fish he caught himself. After working at a fresh seafood restaurant and a ryokan hotel in Hakodate, he demonstrated his skills working as the head chef of a hotel in Hakodate. He became the head chef of [Uni Murakami Hakodate ekimae restaurant] which opened in 2019. He strives everyday with the philosophy of "treasure every encounter, for it will never reoccur" in his mind, valuing the encounter with every guest.

佐々木　健一Kenichi Sasaki

SUSHIGEN すし験 Marunouchi, Aichi Sushi,Japanese / General / Sushi / Shabu-shabu (boiled meat slices)

秋枝　泰祐Hiromasa Akieda

Crafting a perfect experience for each day's guests.

Mr. Hiromasa Akieda was born in 1970 in Aichi Prefecture and started in the restaurant business at the age of 20. He has worked in Nagoya, Aichi, focusing his studies on Japanese food, and became familiar with a variety of ingredients. He currently manages [SUSHIGEN], where he carefully chooses the perfect ingredients and sake for each day's guests, serving a blissful experience over the counter.

秋枝　泰祐Hiromasa Akieda

Okinawa Kaiseki Akasaka Tantei 沖縄懐石　赤坂潭亭 Akasaka, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Okinawa Cuisine

飯倉　健二　Kenji Iikura

Aiming to be a bridge to connect the world through cuisine.

Mr. Iikura was born in 1973 in Tokyo. Becoming a chef has been his dream since he was a student. After studying for about 10 years at a Japanese restaurant, Sakuichi, in Osaka, he returned to Tokyo. Worked at kappo and Japanese restaurants in Tokyo before entering Akasaka Tantei in 2010. Upon joining the restaurant, he became sous chef and was promoted to head chef in 2020. He aims to contribute to the development of Okinawan cuisine and culture, saying, "I want to make the most of Okinawan flavors based on Japanese cuisine."

飯倉　健二　Kenji Iikura

TOGO'S 東郷（TOGO'S） Gaienmae/Aoyama-Itchome, Tokyo Japanese,Japanese / General / Soba (noodles) / Sake

東郷　健一郎Kenichiro Togo

The Chef's Recommendations

With global Japanese cuisine that transcends national boundaries, the famous chef continues to move with the times.

Mr.Togo was born in 1964 and is a native of Tokyo. At 18 years old, he began training at the Tosa (modern Kochi Prefecture) cuisine restaurant Neboke, located in Akasaka. After that, he moved to New York and gained experience as head chef at a branch of the long-standing sushi restaurant Hatsuhana. He also worked at a popular Japanese restaurant in Manhattan. With an enthusiastic invitation from Mr. Nobuyuki Matsuhisa, the owner and chef of NOBU, he joined NOBY NEW YORK CITY as an opening staff. Through his activities in Israel and his work in London, he was appointed as head chef of the Tokyo branch. In 2009 he struck out on his own. Currently, he works at a new restaurant in Minami-Aoyama.

東郷　健一郎Kenichiro Togo

Sushi Gotoku 鮨五徳 Dogenzaka/Shinsen, Tokyo Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)

上野　純平Junpei Ueno

Longing for a job as a "craftsman" who spends a lifetime pursuing one's technique.

Mr. Ueno was born in 1976 in Niigata. After 13 years of apprenticeship at a sushi restaurant in Setagaya, he opened his sushi restaurant, Sushi Gotoku, in Shibuya Kamiyama-cho. On its 10th anniversary, it relocated to its current location in the same Kamiyama-cho. He wanted to offer not only sushi but also a course menu with various dishes to enjoy, so he experienced various cuisines at other sushi restaurants, Japanese cuisine, and French cuisine for three months before opening the restaurant. Since the restaurant opened in 2007, he has attracted many customers by serving sushi and dishes such as terrine and mousse, a fusion of Japanese and French cuisine, matched with both sake and wine in the course.

上野　純平Junpei Ueno

Katsudon Daijyu Osu Branch かつ丼大樹　大須店 Yabacho/Osu/Kamimaezu/Tsurumai, Aichi Katsudon /Katsuju (fried pork cutlet bowl),Japanese / General / Katsudon (fried pork cutlet bowl) / Donburi (rice bowl)

山田　紅葉Momiji Yamada

Ms. Yamada is always ready to entertain guests with a smile so that they can enjoy their meals even more deliciously.

Ms. Yamada is always ready to entertain guests with a smile so that they can enjoy their meals even more deliciously. As a floor staff supporting the 2nd branch of Katsudon Daijyu, which attracts many guests with its popular "Katsudon without binding with eggs," she is improving her skills every day. Her motto is to be flexible and attentive to guests' requests. In order to create a comfortable space, she works hard to make the restaurant even better.

山田　紅葉Momiji Yamada

Maruya Honten JR Nagoya Station Branch まるや本店JR名古屋駅店 Nagoya Station, Aichi Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / General

坂本恵利Eri Sakamoto

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

Gion Katana ぎおん刀 Gion, Kyoto Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

Hyotei Main Branch 瓢亭　本店 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

高橋　義弘Yoshihiro Takahashi

The Chef's Recommendations

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

He was born in 1974 in Kyoto as the eldest son of Mr. Eiichi Takahashi, the 14th generation. After graduating from a university in Tokyo, he had training for 3 years at [Tsuruko], a traditional Japanese restaurant in Kanazawa, Ishikawa. After coming back to Kyoto in 1999, he became the 15th generation. Also, as a member of Japanese Culinary Academy, he is actively working inside and outside Japan focusing on food education and spreading the information about Kyo-Kaiseki, one of which is the collaboration work with Mr. Alain Ducasse, a great renowned French chef.

高橋　義弘Yoshihiro Takahashi

Restaurant ranking

Browsing history

Hidatakayama Hidagyu Hidakisetsuryori Sakana

A desire to convey the splendor that the seasonal ingredients found in Hida's wilderness have to as many people as possible.

Ginza Inaba

From Executive Chef at a top hotel to restaurant owner. A craftsman expanding the possibilities of Japanese cuisine.

Ajiraku Yumeri

With a desire to own a restaurant by age 30, he trained hard at a number of establishments to learn everything he could.

Kazumiya

After hard training days, he was fully prepared to be independent.

Sushi Onikai

Mr. Sakamoto has honed his skills in Japanese cuisine, but the sushi course is what will win you over.

ON TOKYO

Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years.

Burisho

Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.

Takumi Shingo

With skills honed at Sushi Takumi, his training also includes experience as a fisherman and a sake brewer

Sushi Gyoten

Born in a family running a sushi restaurant, he finally decided to make a living from sushi.

Ginza Shabutsu Yoshinosasa Ginza Branch

Offering customers food with warmth and kindness.

Asagaya Birdland

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

Uni Murakami Hakodate ekimae restaurant

Mr. Sasaki strives everyday with the philosophy of "treasure every encounter, for it will never reoccur" in his mind.

SUSHIGEN

Crafting a perfect experience for each day's guests.

Okinawa Kaiseki Akasaka Tantei

Aiming to be a bridge to connect the world through cuisine.

TOGO'S

With global Japanese cuisine that transcends national boundaries, the famous chef continues to move with the times.

Sushi Gotoku

Longing for a job as a "craftsman" who spends a lifetime pursuing one's technique.

Katsudon Daijyu Osu Branch

Ms. Yamada is always ready to entertain guests with a smile so that they can enjoy their meals even more deliciously.

Maruya Honten JR Nagoya Station Branch

Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.

Gion Katana

Hyotei Main Branch

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.