161 - 166 of 166 chefs
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Genkiya No.2
げんき家 2号店
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Shochu
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内山 博之UCHIYAMA HIROYUKI
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Unforgettable enjoyment, a journey to the world of cuisine...
Born in Fukuoka, he began his working life in the restaurant industry, but left to try his hand in another field. After ascending through the ranks for four years working in IT, he realized he couldn't forget his time in the food service world and decided once more to return to the culinary path. For two years he trained at Hakata's renowned Nobunaga, and since then his talent has been on display at Genkiya.
内山 博之UCHIYAMA HIROYUKI
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Sushiya-no Uokin Ebisu Branch
鮨屋のうおきん 恵比寿店
- Ebisu, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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山本 徹YAMAMOTO TORU
The Chef's Recommendations -
He is the chief chef who plays an important role to support the kitchen at the Ebisu branch that can develop the potential of Uokin group.
He was born in 1965 in Yokohama City, Kanagawa Prefecture. He was influenced by cooking programs on TV and naturally became enchanted with cooking. At 15, he joined a Japanese restaurant in Tokyo and learned the basics of Japanese cuisine intensively for six years. Thereafter, he gained experience at a restaurant featuring Kushiyaki (spit-grilled dishes) and large plates and at a Japanese restaurant in Ebisu. Finally he joined Uokin Co., Ltd. in 2008. He refined his skills at the main store of the Uokin group and finally assumed position of chief chef at Sushiya-no Uokin Ebisu Branch.
山本 徹YAMAMOTO TORU
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Gyutan Sumiyaki Rikyu Sendai
牛たん炭焼利久 仙台駅店
- Sendai Station West Exit, Miyagi
- Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General
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井上昭広INOUEAKIHIRO
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His eyes were opened to cooking when he was an elementary-school student
He first prepared food as part of a home economics lesson, and the fun of that elementary-school experience awakened a love of cooking within him. After gaining ten years of experience working in an izakaya tavern, he moved on to Rikyu to put his skills to work.
井上昭広INOUEAKIHIRO
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Yakitori Oden Zen
やきとり おでん 然
- Sapporo Station, Hokkaido
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiage (deep-fried skewers) / Oden
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浅野 雅次ASANO MASATSUGU
The Chef's Recommendations -
Transformed from a westernstyle restaurant to Japanese 'izakaya' (barrestaurant), with the aim of creating a place where a group of regulars gather around the bar area.
After training mainly in French and Western cuisine from the age of 18, he switched over to what he's wanted to do from his 20s, and that's working in an izakaya Japanese bar. He is currently entrusted with the cooking at Yakitori Oden Zen. Taking special care to note the seasons, he makes classic oden (winter vegetable soup) as well as other original dishes.
浅野 雅次ASANO MASATSUGU
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Izakaya Umaimon Shinjuku Kabuki-cho
居酒屋うまいもん 新宿歌舞伎町
- Shinjuku East Exit/Kabukicho, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake / General
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齋藤 博重Hiroshige Saito
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Warmly receiving customers with a smile at Umaimon
He was born and raised in Fukushima, but left for Tokyo to train at a Japanese restaurant for 15 years before coming back to Fukushima to open Izakaya Umaimon at age 33. However, for a short while he relocated to Osaka, due to his shop being within the evacuation zone after the Great East Japan Earthquake of 2011. After that, because of his deep familiarity with Tokyo, he decided to set up shop in one of the city's lively downtown shopping districts, and in April of 2012 he opened up Izakaya Umaimon in the Kabukicho district of Shinjuku.
齋藤 博重Hiroshige Saito
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Kushikoma Main Store
串駒 本店
- Otsuka, Tokyo
- Izakaya (Japanese tavern),Taverns / Basashi (horse meat sashimi) / Nabe (hot pot) / Sake
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大林禎OBAYASHITEI
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An Encounter with the Master of a LongStanding Sake Shop, a Journey to Discover the Choicest Sake
Born in 1955 in Kumamoto prefecture. At the age of 18 he bought a one-way ticket to Tokyo and began his live-in training to be a chef. He opened "Kushikoma", which was originally just a normal izakaya (Japanese-style bar), at around 25 years of age. After that, he discovered a new-born love of sake (Japanese rice wine) upon meeting Mr. Mitsuhisa Kodama of the legendary "Koshuya" bar in Ikebukuro. The foundations were then laid for the present incarnation of "Kushikoma", which he realized through subsequent pilgrimages to breweries all over Japan to gather up the very best sake.
大林禎OBAYASHITEI