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1 - 10 of 74 chefs

BLUE OCEAN STEAK

BLUE OCEAN STEAK

  • Yomitan/Chatan, Okinawa
  • Steak/Hambuger steak/Curry,Western / Steak

榎本 直起Naoki Enomoto

Leading the younger staff like a reliable big brother

Born in 1969, Naoki Enomoto is a native of Ibaraki Prefecture. After graduating from a culinary institite, he gained experience in the hotel and restaurant business before entering Ryukyu no Ushi in 2016. He became manager of BLUE OCEAN STEAK upon its launch in April 2018 and handled all aspects of management and cooking at the restaurant. With the motton, "Make every guest smile", he reliably leads the younger staff by example and is always strict about meat quality, hygiene control and professional attitude.

榎本 直起Naoki Enomoto

Rihga Royal Gran Okinawa Dining 19

リーガロイヤルグラン沖縄 Dining 19 (ナインティーン)

  • Okinawa Prefectural Office, Okinawa
  • General,Western / General

城間 功Isamu Shiroma

Helping his mother motivated him to become a chef

He got interested in cooking when he was helping his mother in the kitchen. Since then he had always wanted to be a chef, so he enrolled Ryukyu Culinary Institute to acquire special knowledges. He began to work at an old-established hotel in Okinawa, where he improved his cuilnary skills in western-style banquet dishes. When the hotel group opened a new hotel, he helped them out with his experienced skills, and they still ask him to cover peak periods often. Plenty of other chefs inspired his culinary creativity. The original multi-course chef's choice meals has gained a high reputation. He was appointed as the executive chef of Rihga Royal Gran Okinawa in May 2017.

城間 功Isamu Shiroma

Garden Kitchen Karumera

ガーデンキッチン かるめら

  • Dogenzaka/Shinsen, Tokyo
  • General,Western / Sandwich / Cake / Steak

高橋 光彦TAKAHASHI MITSUHIKO

His heart was won over when he saw a chef on TV in his tall white hat and white uniform.

Mitsuhiko Takahashi was born in Aichi Prefecture in 1968. Though there was always a passion for eating, at the time in high school where one is deciding their future path, Takahashi was inspired by the stylishness of the chefs appearing on documentary television shows, and set his heart upon the path of the chef. After graduating from the Tsuji Culinary Academy, he was hired at the Tokyu Hotel in Nagoya. He worked at the Windsor Hotel TOYA, the Park Hyatt Tokyo, and after engaging himself in the opening of a machiba restaurant (initimate restaurant with small staff) as a chef, he was hired at the Cerulean Tower Tokyu Hotel from the time of its opening. He has had a varied succession of positions in the banquet and restaurant industries before taking on his current job.

高橋 光彦TAKAHASHI MITSUHIKO

Steak House Nakama

STEAK HOUSE NAKAMA

  • Onna-son, Okinawa
  • Steak/Hambuger steak/Curry,Western / American / Hambuger steak / Steak

菱田 和寛Kazuhiro Hishita

Nothing motivates him more than the kind words of a customer

Born in February of 1981, his journey to becoming a professional chef was ignited after witnessing his own food bring joy and delight to his friends’ faces. Today he works on developing new and original dishes for the restaurant’s menu that aim to go over and above their customers’ expectations.

菱田 和寛Kazuhiro Hishita

Emerald Oceanside

エメラルドオーシャンサイド

  • Yomitan/Chatan, Okinawa
  • Steak/Hambuger steak/Curry,Western / American / Curry / Imported beer

新田Chef Arata

Fully enjoy delicious meat and beautiful nature unique to Okinawa.

He was born in 1978 in Okinawa prefecture. As his parents ran the pub & steak restaurant [Emerald] in Kita-nakagusuku, he was familiar with the restaurant field since he was very young. After training at his parent's restaurant, he went around the U.S. alone to eat authentic steak at various restaurants. After returning to Japan, he went independent from his parents to challenge himself and opened [Emerald Oceanside] in the current location.

新田Chef Arata

Grill Dining Makibi

グリルダイニング 薪火

  • Asakusa, Tokyo
  • Steak/Hambuger steak/Curry,Western / Japanese style beef steak / General / Wine

入沢 雅美Masami Irisawa

He expresses the charms of firewood-cooked cuisine, with arrangements filled with entertainment.

He was born on August 15, 1974, in Gunma prefecture. Being influenced by his father who was a chef, he also decided to be a chef. After working at several restaurants, including [Restaurant SHANGO] which is an old-established Italian restaurant in his hometown Gunma, he entered [Takasaki View Hotel] in 1997. After accumulating experiences as a hotel chef there, he became the master chef of western cuisine at [Asakusa View Hotel] in 2015. He currently pleases the guests at [Grill Dining Makibi] with his [attractive & savory] dishes.

入沢 雅美Masami Irisawa

Hamburger Steak GRILL Omiya JR HAKATA CITY branch

ハンバーグ・ステーキ グリル大宮 JR博多シティ店

  • Hakata Station, Fukuoka
  • General,Western / Hambuger steak / General / Steak

大宮 勝雄Katsuo Omiya

He sticks to keep working as an active chef.

He decided to be a chef at the age of 18 by being influenced by his uncle and started training at a French restaurant. At the age of 26, he became a sous chef at a hotel restaurant in New Zealand. At the age of 28, he went to England, France, Greece, and Morocco to learn their local cuisines. After returning to Japan, he worked at the French restaurant [La Terre], under Mr. Gerard Jordan from La Nappoule who had worked at [L'Oasis] in Southern France. In 1982, at the age of 32, he opened the current [Restaurant Omiya] in Asakusa.

大宮 勝雄Katsuo Omiya

Hida Beef Steak & Hamburger Steak LE MiDi

飛騨牛ステーキとハンバーグの専門店 LE MiDi

  • Hida/Takayama, Gifu
  • Steak/Hambuger steak/Curry,Western / General / French / Steak

田上 克憲Katsunori Tagami

Cooking TV programs got him to get interested in and entered in the cooking field.

He was born in 1969 in Gifu prefecture. After graduating from Osaka Abeno Tsuji Culinary Institute, he trained at [Jean Moulin] in Kobe and [Le Bellcour] in Kyoto. Then he went to France to accumulate further experience at 10 restaurants including [Apicius] with 2 stars in Paris. After returning to Japan, he worked at a hotel, then went independent in 2001 and opened [RESTAURANT LE MIDI]. He also opened [Hida Takayama Chinese Noodle Restaurant M] in 2012, and in 2013 [3-Stars Sukuna Kabocha Pudding] and [restaurant le midi-i]. Currently, he is actively working as the owner-chef of these 4 restaurants.

田上 克憲Katsunori Tagami

NINJA SHINJUKU

NINJA SHINJUKU

  • Shinjuku West Exit/Tochomae, Tokyo
  • Steak/Hambuger steak/Curry,Western / Steak / Kaiseki (traditional multi-course meal) / Sake

松本 慎也Shinya Matsumoto

Bringing forth creative Japanese cuisine based on Japanese and French culinary techniques

Born in 1977 in Kanagawa Prefecture. He discovered the joy of cooking while working part time at a restaurant during high school. After studying French cuisine at Ecole Tsuji Tokyo, he joined a famous French restaurant called Queen Alice to train under Chef Ishinabe, a chef known for his creativity. Later, he joined NINJA AKASAKA, where he was captivated by the depth and delicacy of creative Japanese cuisine. He transferred to the current sister restaurant at its opening as the head chef. His highly creative dishes captivate guests from Japan and abroad.

松本 慎也Shinya Matsumoto

Sapporo Park Hotel Terrace Restaurant Piare

札幌パークホテル テラスレストラン ピアレ

  • Nakajima Park, Hokkaido
  • General,Western / Italian / Pasta / Cake

佐藤 健一Kenichi Sato

Homage to his grandmother's rice omelet shaped his vocation    

He was born in 1972 in Hokkaido. On his visit to his grandmother's place during summer vacation, he ate an omelet rice, which turned out to be his unforgettable experience. So it was natural for him to aspire to be a chef. After graduating from high school, he started working at the restaurant in the hotel to pursue his career. He felt glad and encouraged to see the steady increase of his job year by year. He was appointed as the head chef in 2014 and has been intent on serving his guests since then.           

佐藤 健一Kenichi Sato

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