1 - 6 of 6 chefs
-
Heaven's Truck
Heaven's Truck
- Miyako/Other remote islands, Okinawa
- Beer Garden/BBQ,Other / Okinawa Cuisine / Steak / Western Sosaku (creative cuisine)
-
![]()
里井 郁海Ikumi Satoi
-
A space filled with Okinawan style and cheerful customer service. Creating an enjoyable day for the guests.
Mr. Satoi was born in 1999 in Osaka. He worked part-time at a yakiniku (Japanese BBQ) restaurant during his student days. Later, he entered the food and beverage industry as a working professional. After gaining experience at an udon restaurant, he moved to Okinawa in 2023. Currently, he is active at Heaven's Truck. He entertains guests with his cheerful, smile-first customer service in an unusual, open space with plenty of Okinawan elements.
里井 郁海Ikumi Satoi
-
-
American BBQ Barakan
アメリカンバーベキュー薔薇館
- Gifu City, Gifu
- Beer Garden/BBQ,Other / American / Steak / Beer
-
![]()
森島 周太朗Shutaro Morishima
-
Mr. Morishima wants to incorporate fulfilling days into his guests' daily lives.
He was born in Gifu. Since childhood, he has been good at brightening and cheering up those around him. American BBQ Barakan is a garden restaurant that can be used as a regular restaurant and for weddings. He came up with the idea of using it as a barbecue restaurant to make it easier for people to enjoy. Now he is improving his own barbecue skills and is appreciated by many people.
森島 周太朗Shutaro Morishima
-
-
SHOGUN BURGER Shinsaibashi Branch
SHOGUN BURGER 心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Fast Food,Other / Hamburger
-
![]()
南 優星Yusei Minami
-
Mr. Minami is an enthusiastic chef driven by a passion for hamburgers and customer feedback.
He was from Hyogo. Burgers are his favorite food, and he has wanted to work at a hamburger store since childhood. He made this dream come true when he launched the SHOGUN BURGER Shinsaibashi Branch. With a passion for researching hamburgers, he has eaten hamburgers from many different restaurants. He is encouraged by the comments he hears from customers when they leave, "It was delicious." "Customer satisfaction is my greatest motivation and goal to be fulfilled," he says.
南 優星Yusei Minami
-
-
Root2 LABO
√2labo
- Kyoto Station, Kyoto
- Fast Food,Other / Salad
-
![]()
山本 琴音Kotone Yamamoto
-
A young manager with a blooming smile and attention to detail.
Ms. Yamamoto was born in 2002 in Kyoto. After graduating from culinary school, she joined ROOT2 Inc. and has been the manager of Root2 LABO since January 2023. With a desire to please guests as her first priority, she is always cheerful and smiling as she stands in the storefront to serve guests. She also pays close attention to detail, such as writing messages to delivery customers whose faces cannot be seen, and devising toppings for them. She is also involved in the development of new menu items, making use of her cooking qualifications.
山本 琴音Kotone Yamamoto
-
-
Kappo Ryokan Shimizu
割烹旅館 志みず
- Himeji, Hyogo
- Auberge,Other / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Local Sake
-
![]()
高島 一彰TAKASHIMA KAZUAKI
The Chef's Recommendations -
A longing from childhood for Japanese cuisine and a will to continue his family's culinary hotel.
Born June 4, 1971, from Ieshima, Himeji, Hyogo, his family managed a culinary hotel, and he grew up immersed in a culture of cuisine. Before he realised it himself, he too had become a chef and made the decision to continue the family business. With continued practice and training, he now spends his days exercising his skills at Kappo Ryokan Shimizu. The seafood here, alive with the freshness of only the finest ingredients that he selects himself, has a considerable reputation not just among local regulars, but also tourists who come visiting from afar.
高島 一彰TAKASHIMA KAZUAKI
-
-
Iizaka Hanamomo no Yu
いいざか花ももの湯
- Fukushima City, Fukushima
- Auberge,Other / General / General / General
-
![]()
菊池 政憲KIKUCHI MASANORI
-
A chef who works hard to make dishes that are just as fun to eat as they are to look at.
He was born in October of 1974 and grew up in Fukushima Prefecture. During his student years he worked part-time helping prepare food at a ryokan (Japanese-style inn), which put him on the path to becoming a chef. After training for about six years in Tokyo, he made his way back home. He puts a lot of effort into making truly delightful dishes that are just as fun to eat as they are to look at, and he loves it when his customers can stop in and enjoy his food while they have an amazing time.
菊池 政憲KIKUCHI MASANORI
-
