Chef search result : Page 15

AOHIGE Main Branch 青ひげ本店 Hatchobori/Noboricho/Hakushima, Hiroshima Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

岸井　拓也Takuya Kishii

Working without cutting corners, Mr. Kishii ensures that every guest leaves the restaurant with a smile on their face.

He was born in 1991 in Hiroshima. Experienced working in a restaurant as a part-time job when he was a student. After graduating from college, he entered the business world as a salesperson but found it difficult to forget the fascination he had experienced in the restaurant business. So, he joined Steak AOHIGE to pursue his career in the restaurant business again. Since the opening of AOHIGE Main Branch, he has been deeply involved in managing the restaurant in the manager position. He strives for the moment guests leave the restaurant with a smile through his uncompromising work in food and service.

岸井　拓也Takuya Kishii

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store 酒ト和食ほっこり京都木屋町本店 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

富山　梓Azusa Tomiyama

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

He was born in 1998 in Kagoshima. He loves to cook and enjoys eating delicious food. Wanting to bring joy to people through cooking, he wished to eventually own his restaurant. As he gained experience as a chef, he came across Hokkori and joined the restaurant.

富山　梓Azusa Tomiyama

Kuroge Wagyu Dining YO-U 黒毛和牛ダイニング　様　（YO−U） Osakananko (Osaka South Port), Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)

黒崎　次郎Jiro Kurosaki

The Chef's Recommendations

From learning the ropes of the trade to realizing his dream of running his own restaurant...

Born in Kobe, Hyogo Prefecture. From the age of 14, he nurtured a dream of running his own business, and started taking steps towards achieving that dream. After studying at the Tsuji Gakuen School of Culinary Arts, he learned French cuisine hands-on in the kitchens of the Hotel Plaza. After this, he decided to further his training by studying French cooking in France. Returning to Japan and to his roots, he set off, at 27 years of age, to work in a creative Japanese restaurant interweaving French and traditional Japanese cuisine. At the age of 30, after working as a chef for three years, he started his own business, focusing mainly on sales management for 5 years to further hone his business know-how and skills. At the same time, he continued working as an assistant chef, and opened the Kuroge Wagyu Dining restaurant in Ashiya, which moved to its current location in 2006.

黒崎　次郎Jiro Kurosaki

Nihonbashi Tamai Muromachi Branch 日本橋　玉ゐ　室町店 Mitsukoshimae, Tokyo Seafood,Japanese / General

市川　清三Kiyomi Ichikawa

With his experience in Japanese cuisine, Mr. Ichikawa joined the Nihonbashi Tamai Muromachi Branch.

He trained at a Japanese and vegetarian restaurant from April 1975 and at a tempura restaurant from January 1983. And then after working at a hotel and an airport restaurant, he joined Nihonbashi Tamai in 2012. Currently, he works as the head chef at Nihonbashi Tamai Muromachi Branch.

市川　清三Kiyomi Ichikawa

Niku Kappo ASATSUYU 肉割烹　ASATSUYU Yotsubashi/Shinmachi/Horie, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine) / Wine

西尾　佳則Yoshinori Nishio

Mr. Nishio serves an inspiring dining experience through various meat dishes that resonate with all the senses.

He was born in 1986 in Osaka. The manager of ASATSUYU. He found joy and satisfaction in bringing happiness, surprise, and excitement through food, leading him to the food and beverage industry. Started his career at a Japanese restaurant in Osaka and gained experience at a game meat restaurant. In 2021, he was appointed to his current position when the current restaurant was founded. In the lively atmosphere of the counter kappo restaurant, he works closely with a skilled head chef and devotes himself to providing hospitality by offering a wide variety of meats at their best. His attention to detail is also highly regarded.

西尾　佳則Yoshinori Nishio

Seiryu Unagi Tsukishima Todai Akamon-mae Branch 清流うなぎ月島　東大赤門前店 Hongo, Tokyo Unagi (eel),Japanese

宝田　祐一Yuichi Takarada

Bringing eel dishes closer to customers regardless of their generation or gender.

Mr. Takarada was born in 1984 in Nagano Prefecture. Since 23, he has learned everything from store management to cooking at major chains and Japanese yam restaurants. After that, he gained experience developing dishes and business development for the popular public using mainly Japanese cuisine and chicken. He currently works at Seiryu Unagi Tsukishima. As a popular eel restaurant where people of all ages, both men and women, can enjoy eel dishes casually, he is pursuing the development of menus and the creation of restaurant space daily.

宝田　祐一Yuichi Takarada

Hakata Unagiya Fujiuna 博多うなぎ屋　藤う那 Hakata Station, Fukuoka Unagi (eel),Japanese / Unagi (eel) / Donburi (rice bowl) / Local Japanese Cuisine

金崎　虎之介Toranosuke Kanesaki

In order to deliver delicious eel, Mr. Kanesaki preserves and upholds his skills and knowledge.

He was born in 2001 in Fukuoka. After graduating from a culinary and confectionery school, he joined his current company. He worked at Hakata Uokura and Hakata Izakaya Dogenkai before moving to Hakata Unagiya Fujiuna. There, he learned the skills and knowledge developed by the previous owner at a renowned eel restaurant in Shinshu. He is now thriving as the second-generation owner.

金崎　虎之介Toranosuke Kanesaki

Birra Ristrante GAJA ガヤ　小樽店（Birra　Ristrante　GAJA） Otaru/Yoichi/Shakotan, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle) / Horumon (offal meat)

番場　俊晃Toshiaki Banba

Since the opening, Mr.Banba has pursued the goal of making his customers smile with delicious food.

Since the opening of GAJA Otaru, he has been a central figure in the dining hall, bringing energy and liveliness to the restaurant. He constantly strives to improve himself as a waiter and chef, all for the sake of the customers' satisfaction. Currently, he oversees several locations, including Otaru, Seizan, and Eniwa, commuting between each. He is continuously pursuing "better service" to further improve the quality of his food and service.

番場　俊晃Toshiaki Banba

Tsumuguito つむぐいと Nishi-Azabu, Tokyo Japanese,Japanese / Fugu (blowfish) / Wine / Kaiseki (traditional multi-course meal)

濱根　健太郎Kentaro Hamane

Exploring Japan's finest fish delicacies, Mr. Hamane fascinates diners with blissful courses of pufferfish & blackthroat seaperch.

He was born in 1974 in Chiba. The Head chef of Tsumuguito. He studied at a kappo restaurant for many years and obtained a fugu chef's license. After gaining further experience at a Japanese restaurant in a foreign hotel in Tokyo, he worked as a chef at a restaurant combining Japanese and Western cuisine. While working as a private chef for celebrities in appreciation of his skills, he had the opportunity to learn the taste of the long-established pufferfish restaurant Yamadaya and explore blackthroat seaperch cuisine. He assumed his current position in August 2024, when the restaurant opened. He offers the finest in high-end seafood delicacies with honesty and integrity in his work.

濱根　健太郎Kentaro Hamane

Oniwasoto Fukuwauchi 鬼はそと　福はうち Sumikawa/Makomanai/Moiwa, Hokkaido Udon (noodles),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Curry Udon (noodles)

安藤　殉司Junji Ando

Aiming to be a chef who can be familiar with both cooking and guest service.

Mr. Ando was born in 1967 in Hokkaido. Wanting to be able to serve both customers and cook, he began working in a hotel restaurant where he could also serve as a waiter. He devoted himself to his daily training, studying cooking in the kitchen and developing a spirit of hospitality in the hall. After that, he moved to a Yakiniku restaurant, where he gained experience to become a meat expert. In 2003, he moved to an affiliated restaurant, "Kaisen & Meat Steak Maruyama." Then, in 2013, he moved to "Oniwasoto Fukuwauchi" as the head chef.

安藤　殉司Junji Ando

Hakata Unagiya Fujiuna Tenjin Main Branch 博多うなぎ屋　藤う那　天神本店 Daimyo, Fukuoka Unagi (eel),Japanese / Unagi (eel) / Kaiseki (traditional multi-course meal) / Sake

竹井　宏Hiroshi Takei

Mr. Takei is a chef who honed his skills in Fukuoka, offering meticulously prepared eel dishes in Tenjin.

He was born in 1984 in Oita. His career has been developed at restaurants in the Fukuoka area, where many popular restaurants are located. He has honed his skills as a chef, mainly in Japanese cuisines, such as kappo and yakitori restaurants. Currently, he works as a chef at Hakata Unagiya Fujiuna Tenjin Main Branch. With a commitment to bringing smiles to more people through food, he offers meticulously prepared eel dishes in Tenjin, a bustling district representing Kyushu's vibrant dining scene.

竹井　宏Hiroshi Takei

Kobayashi Chef ga Tegakeru Yoru no Vegistro Oimachi 小林シェフが手掛ける　夜のべジストロ　大井町 Oimachi, Tokyo French,Italian/French / French / Italian / Wine

小林　貴宏Takahiro Kobayashi

Mr. Kobayashi sublimates a variety of vegetables into bistro cuisine, delivering the energy of tomorrow through food.

He was born in 1975 in Niigata. After graduating from Tsuji Culinary Institute in France, he trained at the legendary restaurant "La Pyramide" in the suburbs of Lyon. While honing his cooking skills and creativity at the famous restaurant that has produced top chefs, he became familiar with authentic ingredients, wine, and food culture in France. After returning to Japan, he worked in a wide range of genres, including French, pastry, Hawaiian, and Mediterranean cuisine. As the culmination of his efforts, he opened his current restaurant in March 2024. He is committed to providing the appeal of seasonal vegetables and natural wines with his sincere and careful work.

小林　貴宏Takahiro Kobayashi

Sumiyaki Unafuji Daimaru Kyoto Bettei 炭焼うな富士　大丸京都別邸 Shijo Karasuma/Karasuma Oike, Kyoto Unagi (eel),Japanese / General / Unagi (eel) / Sake

田中　喬也Takaya Tanaka

Mr. Tanaka roasts extra-large blue eels with a red flame and serves the finest eel dishes.

He was born in 1985 in Mie. A head chef at Sumiyaki Unafuji Daimaru Kyoto Bettei. When he was a child, he discovered the joy of cooking when his family praised the food he cooked for them. At 18, he decided to become a professional and joined the Kaburaya Group, which operates the current restaurant. He is particularly excellent in the highly skilled techniques of opening the belly of the eel and char-grilling it over charcoal, for which he was appointed to his current position at the time of the restaurant's opening in September 2023.

田中　喬也Takaya Tanaka

Sosaku Kushikatsu Bouyatetsu 創作串カツ　坊也哲 Minamisemba, Osaka Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

越智　哲也Tetsuya Ochi

Mr. Ochi, a dedicated Kushikatsu chef, arrived at his unique style of Kushikatsu after training at famous restaurants in Osaka.

He was born in 1991 in Hyogo. Since the age of 18, when he entered the world of Kushikatsu, he has worked exclusively with Kushikatsu. After training at Kushikatsu specialty restaurants in Kita Shinchi, Noda, and other northern areas of Osaka, he is now the owner and chef of Bouyatetsu.

越智　哲也Tetsuya Ochi

Kyushu Meat Club Kyushu Meat Club Shinjuku-Sanchome, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

寺山　耕平Kohei Terayama

Mr. Terayama brings smiles to many people's faces with the "deliciousness" he is fascinated by.

He was born in 1983 in Nagasaki. A part-time job as a student led him to enter the culinary world, where he was employed at a yakiniku restaurant. While learning about quality meat, he became more deeply interested in cooking and enrolled in a culinary school. After graduation, he trained at a Japanese restaurant, honing his techniques before joining a renowned yakiniku restaurant in Fukuoka, where he thrived for 7 years as head chef. Despite receiving offers from various establishments, he moved to Tokyo and became involved in the opening of Kyushu Meat Club, where he now serves as head chef.

寺山　耕平Kohei Terayama

Kai Sya 膾炙 Hirao/Kiyokawa, Fukuoka Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine

伊藤　保将Yasumasa Ito

The Chef's Recommendations

After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.

He was born in 1979 in Fukuoka. He loves to make people happy and was influenced by his mother, an excellent cook, to become a chef. After graduating from Nakamura Culinary School, he worked at a Chinese restaurant in Kagawa Prefecture for 3 years and at a Chinese restaurant in Fukuoka Prefecture for 2 years, where he also served as the restaurant manager. After that, he spent 1-year studying meat at a butcher store while preparing to start his own business. In 2009, he opened Kai Sya and became the owner and proprietor.

伊藤　保将Yasumasa Ito

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

Sushi Miyako 鮨みやこ Nishi-Shinjuku, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

五十嵐　介一Keiichi Igarashi

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.

五十嵐　介一Keiichi Igarashi

Amiyakitei Sakae Branch あみやき亭　栄店 Sakae, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

都竹　明Akira Tsutake

To have customers keep coming back to the restaurant.

Mr. Tsutake was born in 1971 in Aichi. After graduating high school, he worked in the manufacturing industry for two years. At age 20, he changed his career to the restaurant industry because he wanted to work interacting with people. He experienced the joys and difficulties of serving customers in the restaurant business. In 2010, he decided to join Amiyakitei after being impressed by its delicious food and customer service. In his fifth year with the company, he experienced the launch of a new restaurant. He was then appointed to a newly opened Sakae branch in 2020. Aiming to be a restaurant where even first-time customers can enjoy delicious food and service and say, "I'll definitely visit again."

都竹　明Akira Tsutake

Bar KatsuHaru Karuizawa Bar 勝治 -Bar KatsuHaru Karuizawa- Karuizawa, Nagano Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits

宮澤　英治Eiji Miyazawa

Mr. Miyazawa offers a blissful cup of sake in an extraordinary, high-quality space where one can relax from the bottom of one's heart.

He was born in 1977 in Tokyo. He became fascinated with bartending at his part-time job as a college student and aspired to become a bartender. In 2003, he won the top prize in the Suntory Cocktail Award category, and in 2005 and 2007, he was a prize winner. In 2009, he won the Healing Cherry Cocktail Competition World Championship. Then, in 2010, he opened Bar Orchard Night in Awaji-cho, Kanda. In 2012, he established Orchard Night Inc. As of 2024, he manages 10 bars and is also working to promote non-alcoholic cocktails.

宮澤　英治Eiji Miyazawa

Restaurant ranking

Browsing history

AOHIGE Main Branch

Working without cutting corners, Mr. Kishii ensures that every guest leaves the restaurant with a smile on their face.

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

Kuroge Wagyu Dining YO-U

From learning the ropes of the trade to realizing his dream of running his own restaurant...

Nihonbashi Tamai Muromachi Branch

With his experience in Japanese cuisine, Mr. Ichikawa joined the Nihonbashi Tamai Muromachi Branch.

Niku Kappo ASATSUYU

Mr. Nishio serves an inspiring dining experience through various meat dishes that resonate with all the senses.

Seiryu Unagi Tsukishima Todai Akamon-mae Branch

Bringing eel dishes closer to customers regardless of their generation or gender.

Hakata Unagiya Fujiuna

In order to deliver delicious eel, Mr. Kanesaki preserves and upholds his skills and knowledge.

Birra Ristrante GAJA

Since the opening, Mr.Banba has pursued the goal of making his customers smile with delicious food.

Tsumuguito

Exploring Japan's finest fish delicacies, Mr. Hamane fascinates diners with blissful courses of pufferfish & blackthroat seaperch.

Oniwasoto Fukuwauchi

Aiming to be a chef who can be familiar with both cooking and guest service.

Hakata Unagiya Fujiuna Tenjin Main Branch

Mr. Takei is a chef who honed his skills in Fukuoka, offering meticulously prepared eel dishes in Tenjin.

Kobayashi Chef ga Tegakeru Yoru no Vegistro Oimachi

Mr. Kobayashi sublimates a variety of vegetables into bistro cuisine, delivering the energy of tomorrow through food.

Sumiyaki Unafuji Daimaru Kyoto Bettei

Mr. Tanaka roasts extra-large blue eels with a red flame and serves the finest eel dishes.

Sosaku Kushikatsu Bouyatetsu

Mr. Ochi, a dedicated Kushikatsu chef, arrived at his unique style of Kushikatsu after training at famous restaurants in Osaka.

Kyushu Meat Club

Mr. Terayama brings smiles to many people's faces with the "deliciousness" he is fascinated by.

Kai Sya

After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.

Charcoal-grilled Eel Doikatsuman Kinkakuji Branch

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

Sushi Miyako

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

Amiyakitei Sakae Branch

To have customers keep coming back to the restaurant.

Bar KatsuHaru Karuizawa

Mr. Miyazawa offers a blissful cup of sake in an extraordinary, high-quality space where one can relax from the bottom of one's heart.