Chef search result : Page 11

Jidoriya Amon 地鶏屋　亜門 Nakasu, Fukuoka Izakaya (Japanese tavern),Taverns / General / Chicken / Nabe (hot pot)

岡田　良太Ryota Okada

Aiming to ensure that guests enjoy not only the food but also the time until it is served.

Mr. Ryota Okada was born in 1987 in Kyoto. He has worked as a chef at various restaurants in Fukuoka Prefecture. His specialty is cuisine such as yakitori and robatayaki, which entertain diners not only with the food itself but also with how the dishes are prepared and served. Now, he is working as a chef at Jidoriya Amon. With various chicken-themed menus and personal space, he focuses on creating a comfortable restaurant where guests can enjoy themselves even while waiting for their food, together with excellent customer service. The restaurant meets a wide range of needs in the Nakasu area.

岡田　良太Ryota Okada

Taishu Yakiniku Birichan Namba Shinsaibashi Branch 大衆焼肉びりちゃん　難波心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

山本　悠貴Yuuki Yamamoto

Mr. Yamamoto is a chef who pursues the smiles on his guests' faces, motivated by their "It was delicious."

He was born in 1991 in Shiga. Attracted by the opportunity to hear "Thank you" and "It was delicious" directly from guests and to see their smiling faces, he entered the culinary world. He obtained a chef's license while working. His career started at an izakaya (Japanese-style pub). Then, after gaining experience at a tuna yakiniku restaurant, he joined his current company. Recognized for his abilities, he has managed the Birichan Namba Shinsaibashi Branch since its opening in April 2024.

山本　悠貴Yuuki Yamamoto

Charcoal-grilled Eel Doikatsuman Kinkakuji Branch 炭焼鰻　土井活鰻　金閣寺店 Kinkakuji Temple/Kinugasa/Kita-ku, Kyoto Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

金谷　竜大Tatsuhiro Kanatani

[Doikatsuman] Chef's skill and spirit learned at the main branch.

Mr. Kanatani was born in 1991 in Kyoto. He was attracted by the spirit of Mr. Doi Katsunagi Eel, the owner-chef of Doikatsuman, so he entered the head restaurant as one of the chefs. Through his daily training, he inherited the technique of charcoal-grilled eel, which makes the thick eel fluffy, and the passion of the chefs who have been delighting people with delicious eel. Then, the Kinkakuji Branch, the third branch of the restaurant, was opened. He is currently the owner and chef of the Kinkakuji Branch.

金谷　竜大Tatsuhiro Kanatani

Sandaya Honten -Yasuragi no Sato- 三田屋本店−やすらぎの郷− Sanda, Hyogo Steak,Yakiniku/Steak / Steak

大野　順司Junji Ono

The Chef's Recommendations

Seeing the delight on his customers' faces is what really drove him to become a professional

Born in Hyogo prefecture on November 20th, 1984, he started working part time at Sandaya Honten -Yasuragi no Sato- during his student days. Even though he had no cooking experience, he decided to become a chef because he was interested in cookery and thought that making things would be really worthwhile. He also wanted to see the look of delight on customers' faces when they tried his food. He started his career as a food preparation assistant and learned the basics on the job. He continues to carefully craft every dish as the restaurant's deputy head chef.

大野　順司Junji Ono

Hokkaisushi to Robata Sushiyama Shinjuku 寿司と炉端すし山新宿 Shinjuku East Exit/Kabukicho, Tokyo Izakaya (Japanese tavern),Taverns / Sushi / General / Oyster

Eel Naruse Hachioji store 鰻の成瀬　八王子店 Hachioji, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

佐々木　涼太Ryota Sasaki

Aiming to create a comfortable and enjoyable space for all visitors.

After graduating from university, Mr. Sasaki joined Unagi no Naruse through a connection with the owner of the Nerima branch. As manager of the Hachioji branch, which opened on August 12, 2023, he is responsible for its operation. Aiming to make a restaurant in his own way, he always pursues service from the guest's viewpoint. With careful attention to detail and warm-hearted customer service, he has become a trusted presence in the community.

佐々木　涼太Ryota Sasaki

Yakiniku Nanatsuboshi Shinsaibashisuji Branch 焼肉七つ星　心斎橋筋店 Minamisemba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

岩谷　一輝Kazuki Iwatani

Mr. Iwatani continues to attract people both in taste and price.

Mr. Iwatani is the head chef at Yakiniku Nanatsuboshi Shinsaibashisuji Branch. Nanatsuboshi offers seven kinds of beef, carefully selected for their taste and price; each is a rare part of Japanese black beef. He and the restaurant continue to attract visitors with its delicious food and reasonable prices, which can only be offered by a Yakiniku restaurant directly operated by a butcher store with four branches in the Sanda area of Kobe.

岩谷　一輝Kazuki Iwatani

Hormone Yakiniku Shichifuku Namba branch ホルモン焼肉　七福　難波店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

キムChef Kim

The master chef keeps creating the tastes of Korea where he grew up.

He was born in Korea and came to Japan on business. Though he was working in a different field, he got an opportunity and entered the cooking field, since then he has accumulated a career as a chef. With his natural good sense, and also advice from his friends and acquaintances who were from Korea, he started showing his talent, and became the master chef at [Hormone Yakiniku Shichifuku Sinsaibashi branch] when it opened. Their popular menus are [Kal-guksu (Korean noodles)] and [Yukhoejang (spicy Korean soup)].

キムChef Kim

Beef Sushi Kintan 牛肉寿司　きんたん Shimbashi/Shiodome, Tokyo Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

清水　修Osamu Shimizu

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Mr. Shimizu was born in 1980 in Saitama. His father's tuna wholesale business influenced him to pursue a career as a sushi chef. He began his apprenticeship at a sushi restaurant, honing his skills at Fukusuke and Otaruzushi. When he became ill, he moved to his current company, which was developing a new "beef x sushi" cuisine style, and became the head chef. He has been a part of pioneering the world of "beef sushi." In 2019, Beef Sushi Kintan opened in Ginza, and he was appointed as head chef. Pursuing the world's only beef sushi, he constantly seeks new ways to please his customers.

清水　修Osamu Shimizu

Sushi Senzu Osaka Station 鮨仙酢　本店　大阪駅前 Osaka Station/Umeda Station, Osaka Sushi,Japanese / General / Sashimi (raw fish)/Seafood

竹地　輝昌Terumasa Takechi

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

Shabutei Maru Shimotai Branch しゃぶ亭まる　下田井店 Takamatsu City, Kagawa Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Nabe (hot pot)

山地　真人 Masato Yamachi

Providing joy to many people through food with rich experience and reliable skills.

Mr. Yamachi was born in 1979 in Kagawa. His love of eating and a strong desire to share the excitement he feels when he tastes something delicious with many people led him to pursue a career in cooking. At the age of 26, he became manager of Shabutei Maru Main Branch, and later he became manager of Shabutei Maru Shimotai Branch at age 38. With a deep love for cooking, he is passionate about bringing happiness to people through food.

山地　真人 Masato Yamachi

Bifteck Kawamura Premium Kitashinchi restaurant ビフテキのカワムラPremium北新地店 Kita-Shinchi, Osaka Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling)

荒井　拓也 Takuya Arai

With his childhood passion for cooking in his heart, Mr. Arai constantly polishes his culinary skills.

He was born in 1973 in Hyogo Prefecture. As he likes cooking ever since he was a child, he decided to be a chef. In 1992, he started his career at [Bifteck Kawamura Kobe main restaurant] as a part-time worker during high school. Currently, He keeps working on the culinary frontlines as head chef at [Bifteck Kawamura Premium Kitashinchi restaurant].

荒井　拓也 Takuya Arai

cafe&bar YOKACHORO cafe&bar YOKACHORO Tanba/Kinosaki, Hyogo Dining Bar,Dining bar / General / Cake / Wine

角田　大和Yamato Tsunoda

Using ingredients from Awaji Island and Sasayama, Mr. Tsunoda offers dishes rooted in the local community.

He was born in 1988 in Hiroshima. His involvement in the food and beverage industry began when he worked at a restaurant in the Kanto region that served naturally grown vegetables. At the same restaurant, he gained a wealth of experience in everything from food distribution to restaurant operations. By chance, he moved to Tamba-shi, Hyogo. He owned a farm, served as head chef at a restaurant, and later became independent. Due to a series of events, including the Corona disaster and the relocation of his base to Awaji Island, he temporarily closed his restaurant. In March 2024, he opened "cafe&bar YOKACHORO" at a new location.

角田　大和Yamato Tsunoda

Feliz-malto Feliz-團斗 Malto Shijo Karasuma/Karasuma Oike, Kyoto Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

田島　啓史Hiroshi Tajima

Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.

Mr. Tajima was born in 1981 in Kyoto. Loves to cook, so he naturally wanted to become a chef. Began training at the age of 20 at a renowned restaurant in Arashiyama that offers a fusion of Kyoto cuisine and French courses. For 6 years, he studied single-mindedly and gained further experience in creative Japanese restaurants and Izakaya (Japanese-style pubs). He joined the company in February 2018 when a person he worked with at the creative Japanese restaurant launched TD-MOVE Inc. and invited him to join the company. He has worked as the head chef at Feliz-malto since March 2018.

田島　啓史Hiroshi Tajima

Shimbashi Ren / SAKE STAND R 新ばし煉 / SAKE STAND R Shimbashi/Shiodome, Tokyo Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake

金内　健一Kenichi Kanauchi

Mr.Kanauchi cooks dishes that respect the ingredients and fascinate everyone who eats them.

In the unique customs of the artisan world, he earnestly learns Japanese cooking duties. While preserving traditional dishes and tackling new challenges, he strives daily with the motto of "providing dishes that impress our customers". After training at "Nadaman", he gained experience at restaurants in Tokyo and returned to his hometown Sendai. Afterward, he traveled to seven countries overseas and was involved in openings of five-star hotels and street-level stores. Based on the skills and sensibilities cultivated so far, he joined [Shinbashi Refined / SAKE STAND R] in October 2024.

金内　健一Kenichi Kanauchi

Gyujutsu Kuroobi 牛術黒帯 Okachimachi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Steak

橋場　耕平Kohei Hashiba

Mr. Hashiba aims to create a comfortable restaurant full of smiles and vitality.

Mr. Hashiba has demonstrated his skills as the manager of Gyujutsu Kuroobi, which reopened in March 2024. His welcoming attitude with a smile has led to the acquisition of many repeat customers. He values communication with staff and guests and comes up with ideas for menus and services on a daily basis. With his commitment to Japanese Wagyu beef and fresh horumon (offal meat), he has been trying to convey the appeal of these ingredients through trial and error.

橋場　耕平Kohei Hashiba

Yakiniku Wajima 焼肉わじま Asahikawa, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Whisky

久保　由規Yuuki Kubo

Mr. Kubo wants to share the attractive "Furano Wagyu" with many people.

He was born in 1997 in Hokkaido. Steps into the world of food and beverages following a part-time job in high school. After working as a waiter in a hotel, he gained experience serving customers in yakiniku and Italian restaurants. Currently, he is working as a hall chief at Yakiniku Wajima. Aiming to share the appeal of Furano Wagyu beef with more guests, he is creating a restaurant where guests can enjoy their meals satisfyingly and comfortably.

久保　由規Yuuki Kubo

L'Oiseau par Matsunaga L'Oiseau par Matsunaga Hakodate, Hokkaido French,Italian/French / General / French / Wine

松永　和之Kazuyuki Matsunaga

With his extensive experience in Japan and overseas, Mr. Matsunaga delivers a relaxing time.

He was born in January 1976 and is a native of Yamaguchi. After graduating from school, he decided to enter the world of cooking and began his career in Osaka. During his seven and a half years at La Rochelle Minami Aoyama in Tokyo, he trained under Mr. Hiroyuki Sakai and Mr. Yoshiaki Ishii and then went to France afterward. For a total of 6 years, he further studied at various restaurants, including Régis Marcon and Le Neuvième Art. After returning to Japan, he opened L'Oiseau par Matsunaga in November 2013. He charms visitors with his gorgeous cuisine.

松永　和之Kazuyuki Matsunaga

ROLLER COAST MinatoMirai Branch ROLLER COAST　みなとみらい店 Kannai/Bashamichi, Kanagawa Dining Bar,Dining bar / Steak / Sandwich / Hamburger

大仲　亮介Ryosuke Onaka

Miscellaneous goods, cars, food... A chef who loves American culture and insists on handmade.

Mr. Ryosuke Onaka was born in 1980 in Yokohama, Kanagawa. He gained experience working at American diners and Hawaiian cafes in Tokyo. In 2009, he opened ROLLER COAST near Nakagawa Station on Yokohama Municipal Subway. The popular restaurant expanded with a second location, MinatoMirai, in Marine & Walk in September 2019. Focused on capturing the charm of a classic American diner, he is dedicated to creating a cozy and welcoming atmosphere.

大仲　亮介Ryosuke Onaka

Wagyuryori Koshitsu Teppanyaki Zuisho Haruyoshi Branch 和牛料理個室鉄板焼瑞祥春吉店 Nishinakasu/Haruyoshi, Fukuoka Teppanyaki,Yakiniku/Steak

山下　新吾Shingo Yamashita

Mr. Yamashita is a teppanyaki specialist.

He is the owner and chef of Zuisho Daimyo Branch, a restaurant in the same group.

山下　新吾Shingo Yamashita

Restaurant ranking

Browsing history

Jidoriya Amon

Aiming to ensure that guests enjoy not only the food but also the time until it is served.

Taishu Yakiniku Birichan Namba Shinsaibashi Branch

Mr. Yamamoto is a chef who pursues the smiles on his guests' faces, motivated by their "It was delicious."

Charcoal-grilled Eel Doikatsuman Kinkakuji Branch

[Doikatsuman] Chef's skill and spirit learned at the main branch.

Sandaya Honten -Yasuragi no Sato-

Seeing the delight on his customers' faces is what really drove him to become a professional

Hokkaisushi to Robata Sushiyama Shinjuku

Eel Naruse Hachioji store

Aiming to create a comfortable and enjoyable space for all visitors.

Yakiniku Nanatsuboshi Shinsaibashisuji Branch

Mr. Iwatani continues to attract people both in taste and price.

Hormone Yakiniku Shichifuku Namba branch

The master chef keeps creating the tastes of Korea where he grew up.

Beef Sushi Kintan

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Sushi Senzu Osaka Station

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

Shabutei Maru Shimotai Branch

Providing joy to many people through food with rich experience and reliable skills.

Bifteck Kawamura Premium Kitashinchi restaurant

With his childhood passion for cooking in his heart, Mr. Arai constantly polishes his culinary skills.

cafe&bar YOKACHORO

Using ingredients from Awaji Island and Sasayama, Mr. Tsunoda offers dishes rooted in the local community.

Feliz-malto

Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.

Shimbashi Ren / SAKE STAND R

Mr.Kanauchi cooks dishes that respect the ingredients and fascinate everyone who eats them.

Gyujutsu Kuroobi

Mr. Hashiba aims to create a comfortable restaurant full of smiles and vitality.

Yakiniku Wajima

Mr. Kubo wants to share the attractive "Furano Wagyu" with many people.

L'Oiseau par Matsunaga

With his extensive experience in Japan and overseas, Mr. Matsunaga delivers a relaxing time.

ROLLER COAST MinatoMirai Branch

Miscellaneous goods, cars, food... A chef who loves American culture and insists on handmade.

Wagyuryori Koshitsu Teppanyaki Zuisho Haruyoshi Branch

Mr. Yamashita is a teppanyaki specialist.