Chef search result : Page 7

Niku Horumon × Gyutan Someda Shoten 肉ホルモン×牛タン　染田商店 Tenmabashi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

染田　義宏Yoshihiro Someda

Mr. Someda opened with the determination to pave the way step by step with his own hands.

He was born in 1972 in Nara. Originally a company employee, he discovered the appeal of food and beverage through a part-time job at an Izakaya. Having experienced store management, he learned about restaurant operations with a view to becoming independent. When introduced to his current location, he decided to try a yakiniku restaurant, even though it was a genre he had no experience in. The name "Someida Shoten" was chosen as the store's name when his grandfather ran the business. In June 2023, he began a new challenge under the name Niku Horumon × Gyutan Someda Shoten in honor of his grandfather, who was a businessman.

染田　義宏Yoshihiro Someda

Wai Labo 湧Labo Ikuno/Hirano, Osaka Innovative/Fusion,Sosaku (creative) / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Italian

森　康晴Yasuharu Mori

Mr. Mori is an experienced head chef; the food explorer offers a one-of-a-kind taste experience.

He was born in 1981 in Osaka. Although he was a picky eater from an early age, it actually enhanced his interest in cooking. After working part-time at a teppanyaki restaurant, he gained experience in a hotel kitchen. He learned the basics of Italian cuisine under one-on-one training from a master chef. In addition, he acquired Japanese cuisine skills on his own. From his experience working in a butcher store, he is also a great meat connoisseur and very particular about his purchases. His insatiable passion for cooking has led him to prepare dishes that attract many people.

森　康晴Yasuharu Mori

Wine to Washoku Mikuri ワインと和食　みくり Shijokawaramachi/Teramachi, Kyoto Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Wine

西　正希Masaki Nishi

Mr. Nishi offers a blissful moment with the exquisite marriage of wine and Japanese food.

He was born in 1975 in Mie. Having loved cooking since childhood, he naturally aspired to become a chef. After graduating high school, he began training at a famous kaiseki restaurant in Kobe. He developed his skills for 14 years, then further honed his skills at a Michelin-starred ryotei restaurant in Mie. After that, he worked as a head chef at Gion Tsudaro in Kyoto. In 2022, he became the head chef of Mikuri. Every day, he devotes himself to creating a marriage of wine and Japanese cuisine that satisfies his own senses.

西　正希Masaki Nishi

Shousui 小粋 Akasaka, Fukuoka Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Sake

園田　博文Hirofumi Sonoda

Proudly serving seasonal ingredients prepared with techniques cultivated over many years of experience.

Mr. Sonoda was born in 1979 in Oita. His love of cooking led him to experience many hotels and inns in addition to part-time work in the food and beverage industry, building up a career as a chef. In 2014, he became independent and opened Shousui.

園田　博文Hirofumi Sonoda

ZAO stand MY ZAO stand MY Yamagata, Yamagata Dining Bar,Dining bar / General / Nabe (hot pot) / Sake

高橋Takahashi

Assisting in making wonderful memories in Zao.

Ms. Takahashi was born in 2001 in Yamagata. The manager of ZAO stand MY. Zao is visited by many guests from Japan and abroad for leisure purposes such as hot springs and skiing. Offering sophisticated space, service, and varied dishes, she assists guests in creating wonderful memories at moments during sightseeing.

高橋Takahashi

Sushi Sukiyaki Akamechan 寿し・すき焼き　あかめちゃん Kanazawa Station, Ishikawa Sushi,Japanese / Sushi / Sukiyaki (hot pot stew) / Sake

清水　義男Yoshio Shimizu

A father and daughter take on a new challenge.

For more than 50 years, Mr. Shimizu has been making sushi at Akame Sushi, which has been loved by locals and tourists in front of Kanazawa Station. Responding to the voices of guests who want to drink in a relaxed atmosphere, enjoy meat dishes as well as fish, and relax with loved ones, he opened Sushi Sukiyaki Akamechan on March 1, 2023. He is trying out his new dream by teaming up with his daughter, who is challenging herself in the restaurant business from a different industry, hoping to cheer up people of her generation.

清水　義男Yoshio Shimizu

THE TACORICE HOUSE THE TACORICE HOUSE Kokusai dori, Okinawa Cafe,Cafe/Sweets / Mexican/Central American / Beer / Awamori

藍原　裕太Yuta Aihara

Mr. Aihara is a chef who promotes the appeal of Okinawa's soul food, "Taco Rice."

He was born in 1983 in Tokyo. Started his career at age 20 at an okonomiyaki restaurant in Tokyo. Although he had a gap during his career, he returned to the food and beverage industry before turning 40. Upon the opening in January 2023, he joined THE TACORICE HOUSE.

藍原　裕太Yuta Aihara

Hakata Uokura 博多魚蔵 Hakata Station, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

林　剛寛Takehiro Hayashi

Mr. Hayashi strives to meet the needs of his guests and aims to create a more satisfying experience for them.

He was born in 1999 in Fukuoka. After graduating from professional training college, he joined his current company and has been with Hakata Uokura ever since. He has delighted many guests with exceptional Japanese dishes, including fresh seafood. Now, as the head chef, Mr. Hayashi continues to uphold the flavors of Hakata Uokura. He is committed to meeting the diverse needs of his guests, such as halal options, aiming to create a more satisfying experience for all customers.

林　剛寛Takehiro Hayashi

Sakura Cafe & Restaurant Ikebukuro サクラカフェ＆レストラン池袋 Ikebukuro West Exit, Tokyo Bistro,Italian/French / Mediterranean / International/Fusion / Beer

野原　隆代Takayo Nohara

She naturally entered the cooking field as she was brought up in the environment where [creating things] was familiar.

She was born in Saitama prefecture. As her parents lived by making things, she was vaguely feeling that she would also have a job to create things, since she was a child. As her grandparents were farmers, she was always surrounded by fresh ingredients such as rice, vegetables, and eggs, and naturally entered the cooking field. After training for 7 years at a restaurant in Haneda Airport, which is operated by a trading company affiliated to an airline company, she entered [Sakura Cafe & Restaurant Ikebukuro].

野原　隆代Takayo Nohara

Kaisen Dokoro Fuji 海鮮処　ふじ Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

山田　楓Kaede Yamada

Born and raised at the foot of Mt. Fuji, Mr. Yamada experienced from French cuisine in a three-star hotel to a casual izakaya pub.

He was born in 2003 in Yamanashi. Born and raised in Yamanakako Village at the foot of Mt. Fuji, he worked in a French restaurant in a three-star hotel for three years after graduating from high school. Since then, he has experienced not only high-end restaurants but also casual izakaya and has tried various genres of cuisine. Currently, he is a chef at Kaisen Dokoro Fuji.

山田　楓Kaede Yamada

Wagyu Yakiniku Horumon Aigo 和牛焼肉ホルモン　アイゴ Miyako Island/Ishigaki Island, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)

小底　博輝Hiroki Kosoko

Mr. Kosoko offers truly delicious Wagyu beef with his meat butchering career of over 20 years.

Mr. Kosoko was born in 1988 in Okinawa. He was born and raised on Ishigaki Island. He worked for about 20 years at a butcher store Misaki Gyu Honten that specializes in brand-name beef nurtured by the island's rich nature. As a managing director, he traveled throughout Japan and Taiwan. He became independent in 2020 and launched the Ishigaki Island Red Meat Shop. While engaged in meat sales, wholesale sales, and beef consulting, he became the manager of Wagyu Yakiniku Horumon Aigo, which he initially entered as a supplier. He is also in the kitchen and welcomes guests from around the island and beyond.

小底　博輝Hiroki Kosoko

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

Zuientei 隨縁亭 Namba, Osaka Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / General

田畑　伸吾Shingo Tabata

Making food for loved ones is the root of his career as a chef for Mr. Tabata.

He was born in 1983 in Wakayama. Since his teenage years, he has loved to cook for his family and friends and chose to go to culinary school with this passion. After graduation, he began his career as a chef at Irodori, a Japanese cuisine restaurant in Hyatt Regency Osaka. In 2017, he joined Hotel Monterey Grasmere Osaka with the head chef he looks up to as his mentor. Currently, he is the head chef of Zuientei.

田畑　伸吾Shingo Tabata

Unagidokoro Umami うなぎ処　美味美 Tenmabashi, Osaka Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

森本　優子Yuko Morimoto

Adding color to special days of tourism and small everyday luxuries.

Ms. Morimoto was born in Osaka. Experienced sushi restaurant in Tezukayama, Abeno, in Osaka City for 5 years. As a hall staff member at the restaurant, which also serves kaiseki cuisine, she has watched over people's precious dining moments. She now works as the manager at Unagidokoro Umami. In a space where guests can enjoy a meal with history and culture, she provides color to special occasions for tourists and small luxuries for local people in their daily lives.

森本　優子Yuko Morimoto

Miso Senka Ramen Shop TSUBAKI SECOND 味噌専科　麺屋　椿　TSUBAKI SECOND Hakodate, Hokkaido Ramen,Ramen (noodles) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)

手取　崇Takashi Tedori

Overcoming his parents' opposition, Mr. Tedori started walking the path of cuisine. He focuses on his 2 restaurants that compete on miso ramen.

Mr. Tedori was born in 1982 in Hokkaido. As a young boy, he loved exercise and baseball. Though his parents wanted him to have a steady job, he was attracted to acquire a special skill. So he started working part-time as a high school student at Hakodate Noodle Kitchen Ajisai. After graduating from a vocational school, he was employed full-time at that same restaurant. While visiting various branches, he was promoted to main branch head when he was 24. After sharpening his general manager and restaurant head skills, he opened Ramen Shop TSUBAKI in 2022. The following spring, he opened the second branch, Miso Senka Ramen Shop TSUBAKI SECOND.

手取　崇Takashi Tedori

Yakiniku Horumon Seiji 焼肉ホルモンせいじ Kanda, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

金　太河Taeha Kim

Mr. Kim deepened his knowledge and honed his skills through practical work.

He was born in 1996 in Tokyo. He began his career in the food and beverage industry at 21. Initially, he worked as a hall staff at a yakiniku restaurant in Roppongi. While his main duties were to serve customers, he set his sights on becoming a chef and deepened his knowledge of meat and other foods while performing his work. Later, he realized his wish and became a kitchen staff member. Since then, he has honed his skills as a chef in the Roppongi and Azabu areas, mainly in yakiniku restaurants. He currently works as a chef at Yakiniku Horumon Seiji.

金　太河Taeha Kim

Nikomi Humburg Kobe Kippo 煮込ハンバーグ神戸吉豊 Sannomiya, Hyogo Steak,Yakiniku/Steak / Japanese Beef Steak / Hamburger Steak / Steak

久保　収Osamu Kubo

Promoting the allure of Japan's proud Wagyu and Kobe beef culture.

Mr. Kubo, born in 1977 in Wakayama, is a chef at Kobe Kippo. Kobe Beef, a renowned brand of Wagyu, attracts attention from food enthusiasts both domestically and internationally. He is sharing the allure of this proud Japanese culinary culture from the Kobe Sannomiya area.

久保　収Osamu Kubo

8TH SEA OYSTER Bar Shibuya Hikarie 8TH SEA OYSTER Bar 渋谷ヒカリエ Shibuya East Exit/Miyamasuzaka, Tokyo Oyster Bar,Dining bar / Oyster / Western Sosaku (creative cuisine) / Wine

三中西　歩Ayumu Sannakanishi

Invite you to a new world of food created by the curious mind.

Mr. Sannakanishi was born in 1992 in Tokyo. He has been interested in food since a young age and has naturally followed the path of cooking. With a passion for French cuisine, he trained for ten years in prestigious French restaurants. Then, he participated in the launch of 8TH SEA OYSTER Bar Shibuya Hikarie, which opened in October 2023 and is currently working as a sous chef. His constant exploration of new ingredients and techniques has fascinated gourmets' palates.

三中西　歩Ayumu Sannakanishi

Kutsurogi Umasake Kakoiya Sendai Ekimae Branch くつ炉ぎ・うま酒　かこいや仙台駅前店 Sendai Station West Exit, Miyagi Japanese,Japanese / Japanese Sosaku (creative cuisine) / Kaiseki (traditional multi-course meal) / General

船津　雅弘Masahiro Funatsu

Mr. Funatsu has been involved with Japanese food for over 30 years and values the spirit of customer service.

Mr. Funatsu joined in 1984 and has worked as head chef at Japanese restaurants throughout the country.

船津　雅弘Masahiro Funatsu

Motsusui Nara-Sanjo Branch もつ粋　奈良三条店 Nara, Nara Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Horumon (offal meat) / Motsu Nabe (offal hot pot)

森下　良希Yoshiki Morishita

Mr. Morishita is a chef who supports various menus such as motsunabe, skewers, and a la carte dishes.

He was born in 1993 in Nara and has been engaged in the food and beverage industry since he was 16. Beginning with a part-time job, he worked as a cook in a Chinese restaurant, a ramen restaurant, and an izakaya pub. Currently, he is a chef at Motsusui Nara-Sanjo Branch. Mr. Morishita has experienced menus of various genres. In addition to motsunabe and skewers, he supports a varied menu that features mainly Japanese dishes but also Korean-style dishes

森下　良希Yoshiki Morishita

Restaurant ranking

Browsing history

Niku Horumon × Gyutan Someda Shoten

Mr. Someda opened with the determination to pave the way step by step with his own hands.

Wai Labo

Mr. Mori is an experienced head chef; the food explorer offers a one-of-a-kind taste experience.

Wine to Washoku Mikuri

Mr. Nishi offers a blissful moment with the exquisite marriage of wine and Japanese food.

Shousui

Proudly serving seasonal ingredients prepared with techniques cultivated over many years of experience.

ZAO stand MY

Assisting in making wonderful memories in Zao.

Sushi Sukiyaki Akamechan

A father and daughter take on a new challenge.

THE TACORICE HOUSE

Mr. Aihara is a chef who promotes the appeal of Okinawa's soul food, "Taco Rice."

Hakata Uokura

Mr. Hayashi strives to meet the needs of his guests and aims to create a more satisfying experience for them.

Sakura Cafe & Restaurant Ikebukuro

She naturally entered the cooking field as she was brought up in the environment where [creating things] was familiar.

Kaisen Dokoro Fuji

Born and raised at the foot of Mt. Fuji, Mr. Yamada experienced from French cuisine in a three-star hotel to a casual izakaya pub.

Wagyu Yakiniku Horumon Aigo

Mr. Kosoko offers truly delicious Wagyu beef with his meat butchering career of over 20 years.

Tsumuguito

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

Zuientei

Making food for loved ones is the root of his career as a chef for Mr. Tabata.

Unagidokoro Umami

Adding color to special days of tourism and small everyday luxuries.

Miso Senka Ramen Shop TSUBAKI SECOND

Overcoming his parents' opposition, Mr. Tedori started walking the path of cuisine. He focuses on his 2 restaurants that compete on miso ramen.

Yakiniku Horumon Seiji

Mr. Kim deepened his knowledge and honed his skills through practical work.

Nikomi Humburg Kobe Kippo

Promoting the allure of Japan's proud Wagyu and Kobe beef culture.

8TH SEA OYSTER Bar Shibuya Hikarie

Invite you to a new world of food created by the curious mind.

Kutsurogi Umasake Kakoiya Sendai Ekimae Branch

Mr. Funatsu has been involved with Japanese food for over 30 years and values the spirit of customer service.

Motsusui Nara-Sanjo Branch

Mr. Morishita is a chef who supports various menus such as motsunabe, skewers, and a la carte dishes.