Chef search result : Page 50

Kappa Ramen Honpo Sennichimae Branch 河童ラーメン本舗　千日前店 Namba, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)

小山Koyama

A big ramen lover decided to make ramen noodles by himself

He started working at a ramen shop as a part-time as he loved ramen noodles. As he really liked the shop owner, he decided to be a chef there. There are several shops in his ramen chain, however they all serve different soups depending on the area. He tries to take root in the area with their [only 1] taste.

小山Koyama

Ristorante CROSS 47 Ristorante CROSS 47 Asato/ Sakaemachi Market, Okinawa Italian,Italian/French / Italian / Wine / Western Teppanyaki (iron griddle grilling)

高良　盛将Seisho Takara

Inspired by family joy, a passion for cooking blossomed.

Mr. Seisho Takara was born in 1988 in Okinawa. The joy he felt when his family was happy as he helped them cook led him to become a chef. Influenced by a TV drama about a chef's growth, he honed his skills in Italian cuisine. After training at an Italian restaurant in Okinawa Prefecture, he was selected as a manager at a restaurant specializing in pasta. He further gained various experiences, such as becoming a sous chef at another restaurant. In January 2019, he was appointed assistant manager and is now head chef.

高良　盛将Seisho Takara

La Veranda APA Hotel & Resort Tokyo Bay Makuhari ラ･ベランダ　アパホテル　東京ベイ幕張 Kaihin-Makuhari, Chiba Buffet,Buffet / General / General / Steak

中辻Nakatsuji

Offering hospitality with a live atmosphere utilizing extensive experience.

Mr. Nakatsuji was born in 1962 in Chiba. He is an experienced chef who has honed his skills since his mid-twenties. Since July 2006, he has worked at the buffet restaurant "La Veranda" in APA Hotel & Resort Tokyo Bay Makuhari. Currently serving as the sous-chef, he utilizes the skills he has cultivated to offer many visitors a dining experience with a live atmosphere.

中辻Nakatsuji

Shokudo Uchino 食堂うちの Kita-Shinchi, Osaka Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Wine

藤田　良平Ryohei Fujita

Mr. Fujita's unique approach and careful cuisine make foodies impressed.

He was born on May 24, 1980 in Osaka. He trained at Yamagataya, a Yakiniku restaurant that continues to fascinate gourmets in Kitashinchi, Osaka. Later, he accidentally began working at a rented late-night diner and steadily gained popularity as a hideout spot. In February 2022, he opened an independent business and started Shokudo Uchino with an ex-colleague from Japanese food. As an owner, he welcomes many guests.

藤田　良平Ryohei Fujita

Japanese Omakase Restaurant YOSAKURA 日本料理　世桜 Minamisemba, Osaka Japanese,Japanese / General / Japanese Beef Steak / Sushi

安部　七波Nanami Abe

Ms. Abe leaves her living proof by doing valuable work for the world and others.

She was born in 1994 in Nagasaki. With a high aspiration to contribute to world peace, she is now working in the kitchen of YOSAKURA to connect people worldwide through food. In addition to training at a culinary school and a kappo restaurant, she has also managed a membership ramen restaurant. When it comes to making guests smile, she spares no effort to consider even the most minor details, such as the selection of food ingredients and tableware. With warm and heartfelt customer service, she continues to contribute to the happiness of visitors today.

安部　七波Nanami Abe

Yakiniku MOCHIO -Exquisite Kobe beef- 焼肉もちお Omotesando/Aoyama, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

阿部　翔太Shota Abe

Mr. Abe continues to refine the technique of cutting meat for better taste by distinguishing the quality of meat.

He was born in 1991 in Miyagi. Moved to Tokyo after graduating from university. While working at high-end Japanese black beef yakiniku restaurants such as Ushinokura and Ushikuro, he became fascinated with the world of " artisanship," which involves refined techniques that determine the deliciousness of yakiniku, including how to select high-quality meat and how to cut meat without putting stress on it. He has been the head chef at Yakiniku Mochio since its opening, sharing Mr. Kitano's passion for "high-quality meat with better taste."

阿部　翔太Shota Abe

Antica Osteria del Ponte アンティカ・オステリア・デル・ポンテ Marunouchi, Tokyo Italian,Italian/French / Italian / Wine / General

Stefano Dal MoroStefano Dal Moro

The Chef's Recommendations

A famed chef who mixes classic and new Italian cuisine.

Started building his career as a favorite apprentice of the famous chef Ettore Alzetta. After becoming the head chef at Angelo Paracucchi, where he formerly learned his trade, he gained experience working at several three-star Michelin restaurants. He also refined his craft at Antica Osteria del Ponte Milano Main Branch and is currently the executive chef of Antica Osteria del Ponte Tokyo Branch.

Stefano Dal MoroStefano Dal Moro

Sushi Matsumoto 鮨まつもと Gion, Kyoto Sushi,Japanese / General / Sushi

松本　大典Daisuke Matsumoto

World renowned chef of traditional Tokyo-style Sushi in Kyoto.

He was born in 1974 in Kanagawa. He was raised being surrounded by seafood, as his father owned a local fish restaurant and one of his relatives also ran a sushi restaurant. That is why he also decided to be a sushi chef, and entered the field dreaming to be a skillful master. He had training at several restaurants including one owned by his relative, a renowned one in Ginza, and [Sushi Shimizu] in Shimbashi. He got independent in 2006, and looked for a place to open his own restaurant. He fell in love with the atmosphere of Gion in Kyoto, and decided to open a sushi restaurant there to spread Tokyo-style sushi in Kyoto. Now it is one of the most renowned sushi restaurant in Kyoto with many fans even abroad.

松本　大典Daisuke Matsumoto

Kyoto Fusion Restaurant Les Confluents 京フュージョン　レ　コンフリュアン Shijo Karasuma/Karasuma Oike, Kyoto Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)

田村　和儀Tamura Kazuyoshi

The Chef's Recommendations

Mr. Tamura has been devoted to cooking and has accumulated diligent and steady training.

He was born in 1993 in Osaka. Because of his love for "eating," he aspired to become a chef. After graduating high school, he entered Ecole Tsuji Osaka and studied at the Master College of French and Italian Cuisine. After graduation, he worked for about 2 years at Restaurant Lille and about 7 years at Restaurant Difference, where he honed his skills as a chef. In 2021, he was selected as a chef at Les Confluences, where he continues demonstrating his skills.

田村　和儀Tamura Kazuyoshi

atelier Morimoto XEX Teppan atelier 森本 XEX　鉄板 Roppongi, Tokyo Teppanyaki,Yakiniku/Steak

森本正治Masaharu Morimoto

Mr. Morimoto traveled to the United States to witness the sushi boom with his own eyes, then became a chef who gained attention in Japan and the United States.

He is from Hiroshima. He gained fame as the third-generation "Iron Chef of Japanese cuisine" in the TV show "Iron Chef" and as the only Japanese chef in the American version, "Iron Chef America." He continues to enjoy immense popularity in the United States to this day. With numerous restaurants worldwide, including its flagship location designed by Mr. Tadao Ando, the New York branch has been adored by celebrities worldwide since its opening. The restaurant is located in Roppongi on Stars and Stripes Avenue and is personally curated by Mr. Morimoto himself.

森本正治Masaharu Morimoto

Kani Kani Jo 蟹かに城 Nipponbashi, Osaka Japanese,Japanese / General / Crab / Fugu (blowfish)

陳　?Yu Chen

Over 20 years of experience in Japanese cuisine! Mr. Chen wants to bring smiles to people through delicious food.

Fascinated by Japanese food, he came to Japan and has been engaged in Japanese cuisine for more than 20 years, honing his skills. He has long been devoted to crab and blowfish cuisine in particular and has mastered those fields. After obtaining permanent residency in 2011, he further pursued his Japanese culinary skills. Having had the opportunity to be involved in the launch of Kani Kani Jo from the initial planning stages, he was appointed head chef when it opened. Every day, he strives to bring smiles to many people's faces with his exquisite cuisine, which is made with a little extra care, as well as high-quality ingredients such as crab and blowfish.

陳　?Yu Chen

Wagyu beef and local specialty RESTAURANT &BAR 17CLUB BAR＆RESTAURANT 17CLUB Namba, Osaka Dining Bar,Dining bar / Japanese Beef Steak / Pasta / Hamburger Steak

村澤　慎一Shinichi Murasawa

A childhood dream took shape in the head chef's meticulous French cuisine.

Mr. Murasawa was born in 1974 in Ishikawa. He is a chef with extensive experience in French cuisine. After 10 years of working at a French restaurant, he served French dishes at APA Hotel from the age of 28 to 35 and then ran his own French restaurant for five years. He returned to APA Hotel to open a new restaurant and took part in menu planning. He also gained experience as a chef at a wedding venue. His passion for cooking has remained a part of his childhood dream, and his love for French cuisine originated from his admiration for it on a TV show.

村澤　慎一Shinichi Murasawa

restaurant REGINA restaurant REGINA Kinshicho/Sumiyoshi, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

郡司　昭彦Akihiko Gunji

The Chef's Recommendations

Mr. Gunji learned Italian and French cuisine and now serves stylish dishes as a head chef.

He was born in 1981 in Tokyo. He trained in a hotel banquet hall, cafe, French restaurant, and so on. After working at an Italian restaurant in Roppongi, he joined the current company in 2019. His strength is that he has studied both Italian and French cuisine. Currently, he works as the head chef of the restaurant REGINA. He serves stylish and special dishes that match the restaurant's atmosphere.

郡司　昭彦Akihiko Gunji

Sushisai Wakichi 鮨菜　和喜智 Maruyama Park, Hokkaido Sushi,Japanese / Sushi

田村　光明Mitsuaki Tamura

The Chef's Recommendations

Encounter the world of sushi greatly chenged his life

Born 1970 in Otaru, and grew up in Sapporo. Dropped out of college, and went to Tokyo. For a quick job, he started working as a dish washer at a mass-production sushi store as a part-time job. There, he was promoted from part-timer to employee. He discovered sushi here, and then trained at [Sushi Hisashi] in Seta. After six years of training, he returned to his hometown Hokkaido. He opened [Sushisai Wakichi] at 32 years old. The restaurant was renovated in 2007, and he started the current Omakase-only style.

田村　光明Mitsuaki Tamura

WAJO WAJO Daikanyama, Tokyo Italian,Italian/French / Italian / Western Sosaku (creative cuisine)

遠藤　泰一Taiichi Endo

The joy of making delicious pasta paved the way to becoming a chef.

While working part-time at a restaurant to earn a living, Mr. Endo became interested in how to make delicious pasta. The intense joy he experienced in the process changed his career path and made him decide to become a chef. After training at the Michelin-starred Schoneck, he worked as a chef in various locations before opening Evoluzione in Ibaraki at 40. In 2022, he took over as chef at WAJO. His philosophy is to make the joy of others his own and to provide happiness through his cooking.

遠藤　泰一Taiichi Endo

HOMMAGE HOMMAGE Asakusa, Tokyo French,Italian/French / French / Wine

荒井　昇Noboru Arai

The Chef's Recommendations

Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.

He was born in 1974 in Tokyo. After graduating from junior high school, he went to a cooking school and had training at restaurants in Tokyo. At the age of 24, he went to France to work for restaurants with the stars such as [Auberge de Cimes] in Paris and [Auberge La Feniere] in Southern France. After coming back to Japan, he worked at Tsukiji Fish Market for 1 year to save money, then opened [HOMMAGE] at the age of only 26. He is currently offering original French dishes that can be created only in Tokyo, in his hometown Asakusa.

荒井　昇Noboru Arai

Kyo-ryori Tategami 京料理　立神 Kyotogosho/Nishijin, Kyoto Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

淀川　真Shin Yodokawa

Mr. Yodokawa wants to entertain guests with food he has carefully prepared.

Interested in the culinary world from an early age, he began working part-time as a student and decided to pursue a career in the food industry in earnest. Mr. Yodogawa says his Kyoto background may be why he naturally entered the world of Japanese cuisine. Tategami is popular for its new style of Kyoto cuisine, which is based on traditional Kyoto cuisine that is made with local and domestic ingredients and produced with the added sensibility of the young Mr. Yodokawa. His passion for “simply making customers happy with the cuisine” is reflected in every dish.

淀川　真Shin Yodokawa

Motsukou もつ幸 Kawabata/Gion, Fukuoka Motsu Nabe (offal hotpot),Japanese / Nabe (hot pot) / Motsu Nabe (offal hot pot)

松尾　一豪Kazuhide Matsuo

The Chef's Recommendations

Growing up in a hotpot restaurant as his playground, he has craftsmanship in his blood.

Mr. Matsuo was born in Fukuoka in 1976. He took over running his parents' restaurant [Motsukou], where he used to play as a child. He joined the family business after graduating from a university, with plans for taking over. Since then he runs the restaurant with his mother, preserving the taste of his predecessor's Offal Hotpot.

松尾　一豪Kazuhide Matsuo

Honmachi Saryo 本町茶寮 Inuyama, Aichi Japanese,Japanese / Local Japanese Cuisine / Wagashi (traditional Japanese sweets) / Soft Ice Cream

久世　高裕Takahiro Kuze

The Chef's Recommendations

Mr. Takahiro Kuze has worked in the food service to boost the local tourism economy.

He was born 1981 in Aichi Prefecture. In an effort to liven up his city, Mr. Kuze started setting up his own food stall at events such as the Inuyama Festival, and was able to learn practical restaurant management and service skills from on-the-ground experience. In 2014, he opened [Honmachi Saryo] with the conviction that an effort to boost the tourism economy shouldn't be based on tax incentives. The tea house has created a photo-worthy menu, focusing on dengaku (grilled miso skewers), which is gaining popularity as an affordable yet delicious treat of Inuyama.

久世　高裕Takahiro Kuze

Ginza Fujita 銀座ふじた Ginza, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

藤田　雅之Masayuki Fujita

Mr. Fujita, who is devoted to Japanese cuisine, fascinates guests with his exploration of flavors and seasonal Japanese dishes brought by his careful work.

He was born in 1975 in Fukui and owns Ginza Fujita. He grew up familiar with a wide variety of ingredients and cuisine at his father's restaurant and has been in the kitchen since childhood. At an early stage, he acquired cooking techniques that are completed with the five senses, such as sound and aroma and has continued his quest for the essence of deliciousness. After running his restaurant in Fukui, he moved to Tokyo to study at a famous restaurant there. In April 2022, he opened his current restaurant in Ginza. Every day, with sincere efforts, he develops courses rich in seasonal flavors, showing the climax of his life as a chef.

藤田　雅之Masayuki Fujita

Restaurant ranking

Browsing history

Kappa Ramen Honpo Sennichimae Branch

A big ramen lover decided to make ramen noodles by himself

Ristorante CROSS 47

Inspired by family joy, a passion for cooking blossomed.

La Veranda APA Hotel & Resort Tokyo Bay Makuhari

Offering hospitality with a live atmosphere utilizing extensive experience.

Shokudo Uchino

Mr. Fujita's unique approach and careful cuisine make foodies impressed.

Japanese Omakase Restaurant YOSAKURA

Ms. Abe leaves her living proof by doing valuable work for the world and others.

Yakiniku MOCHIO -Exquisite Kobe beef-

Mr. Abe continues to refine the technique of cutting meat for better taste by distinguishing the quality of meat.

Antica Osteria del Ponte

A famed chef who mixes classic and new Italian cuisine.

Sushi Matsumoto

World renowned chef of traditional Tokyo-style Sushi in Kyoto.

Kyoto Fusion Restaurant Les Confluents

Mr. Tamura has been devoted to cooking and has accumulated diligent and steady training.

atelier Morimoto XEX Teppan

Mr. Morimoto traveled to the United States to witness the sushi boom with his own eyes, then became a chef who gained attention in Japan and the United States.

Kani Kani Jo

Over 20 years of experience in Japanese cuisine! Mr. Chen wants to bring smiles to people through delicious food.

Wagyu beef and local specialty RESTAURANT &BAR 17CLUB

A childhood dream took shape in the head chef's meticulous French cuisine.

restaurant REGINA

Mr. Gunji learned Italian and French cuisine and now serves stylish dishes as a head chef.

Sushisai Wakichi

Encounter the world of sushi greatly chenged his life

WAJO

The joy of making delicious pasta paved the way to becoming a chef.

HOMMAGE

Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.

Kyo-ryori Tategami

Mr. Yodokawa wants to entertain guests with food he has carefully prepared.

Motsukou

Growing up in a hotpot restaurant as his playground, he has craftsmanship in his blood.

Honmachi Saryo

Mr. Takahiro Kuze has worked in the food service to boost the local tourism economy.

Ginza Fujita

Mr. Fujita, who is devoted to Japanese cuisine, fascinates guests with his exploration of flavors and seasonal Japanese dishes brought by his careful work.