Chef search result : Page 71

Japanese Cuisine Yamazaki 日本料理　山崎 Kyobashi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

山崎　浩治Koji Yamazaki

The Chef's Recommendations

He went independent after working at a renowned restaurant in the Kansai district. His restaurant is the only restaurant in Toyama with the three stars.

He was born in 1966 in Toyama prefecture. After graduating from junior high school, he trained for about 5 years at a kaiseki (traditional Japanese cuisine course) restaurant in Toyama, then accumulated further experiences in Tokyo and Osaka, including the renowned restaurant [Japanese Cuisine Kagaman]. He moved to Kanazawa when he got married, but went back to Osaka and worked at [Kagaman] again for 6 years. Then he went back to his hometown Toyama and opened the current [Japanese Cuisine Yamazaki] at the age of 30. In 2016, his restaurant became the only restaurant in Toyama and Ishikawa to have obtained the three stars.

山崎　浩治Koji Yamazaki

Reichan 麗ちゃん Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Hiroshima-style Okonomiyaki (savory pancakes) / Yakisoba (fried noodle)

柏田　英紀Hidenori Kashida

Fate had it that he switched jobs to being a chef. He carries on tradition and taste as a third generation chef.

Born in Hiroshima prefecture, 1956. He previously worked at a wedding hall, but sooner than later he thought about inheriting his wife's parents' business, "Reichan." After rising to the post of manager at his job at the wedding hall, he changed jobs to become a chef. Together with his father in law, the second generation of the restaurant, he worked as the third generation to continue to provide the traditional taste that had been pass on for over 50 years. He was happy to hear customers say "That was delicious!" and "Even if there was a line I'd wait until I could have some!" In order to fully absorb the long-standing restaurant's traditional flavors, he is proactively developing the restaurant.

柏田　英紀Hidenori Kashida

Kani Kaga Ryori Kadofuku カニ・加賀料理　かど福 Kumamoto, Kumamoto Japanese,Japanese / Sashimi (raw fish)/Seafood / Donburi (rice bowl) / Crab

豊田　一徳Kazunori Toyoda

Introducing tasty ingredients to as many people as possible.

He was born in 1957 in Ishikawa prefecture. He was originally working actively as a fisherman. He entered the field of Japanese cuisine to introduce tasty local ingredients from Kaga to as many people as possible, and to serve his dishes directly to them. After 4 year of training at [Sasabune], a renowned restaurant that has already closed down, he started working at [Kani Kaga Ryori Kadofuku].

豊田　一徳Kazunori Toyoda

Sushi Urayama Nihonbashi 鮨うら山　日本橋 Nihonbashi, Tokyo Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)

高地　裕二Yuji Takachi

Even though his career as a chef has advanced, Mr. Takachi continues to devote himself to improving his daily skills.

He was born in 1961 in Akita. His love of cooking led him to become a chef. Focusing on training in sushi and Japanese cuisine, he also studied Chinese and French cuisine and spread his cooking knowledge. While using the experience and knowledge he has accumulated so far, he now makes sushi at Sushi Urayama Nihonbashi.

高地　裕二Yuji Takachi

Hakata Ippudo 博多一風堂 Hakata Station, Fukuoka Ramen,Ramen (noodles) / Gyoza (dumplings) / Tonkotsu Ramen (pork broth ramen)

高江洲　昌平Shohei Takaesu

He eagerly creates exquisite dishes to meet the expectations of the guests.

He was born in 1985 in Fukuoka prefecture. In 2010, he entered [Chikaranomoto Holdings Co., Ltd.]. After learning the various commitments of [Hakata Ippudo], from its factories to how to make the soup and noodles, he was transferred to the main branch. After experiencing the manager at the Nishi-dori branch and others, he was transferred to the current branch. Now he is eagerly offering exquisite dishes to meet the expectations of the wide generations of fans of [Hakata Ippudo].

高江洲　昌平Shohei Takaesu

Ehime / Uwajima Ryori Kadoya Toranomon 愛媛・宇和島料理　かどや　虎ノ門 Toranomon, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

末永　悦巳Etsumi Suenaga

To stay busy and to contribute something of worth - the job of chef is a sacred task

Born in Ehime Prefecture in 1970, Chef Suenaga always loved cooking, but still pictured himself working as an office woker. However, he did not give up on his dream of being a cook, and took a job working at a Western style restaurant. From there, he aimed to steadily improve and rise as a cook. Eventually, the manager of Kadoya Kasumitei generously put him in charge of the kitchen at Kadoya Toranomon. Since the restaurant opened in October 2015, he has kept busy there every day working as head chef.

末永　悦巳Etsumi Suenaga

USHIGORO S. SHINJUKU USHIGORO S. SHINJUKU Shinjuku-Sanchome, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Steak / Yakiniku (grilled meat)

鳴海　博之Hiroyuki Narumi

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.

鳴海　博之Hiroyuki Narumi

Toriyoshi Naka-Meguro 鳥よし　中目黒店 Nakameguro, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

山口　晶Akira Yamaguchi

The key to keep offering tasty yakitori is generous careful preparation

Mr. Akira Yamaguchi was born in 1972 in Kyoto prefecture. He changed his job from an office worker to a chef. After working at a Japanese restaurant and another yakitori (chicken skewer) restaurant, he joined [Toriyoshi]. Based on his belief that [techniques are required because it's simple], he improved his techniques such as the eyes for selecting ingredients, preparing and grilling. Currently he is in charge of the kitchen of [Toriyoshi Naka-Meguro]. The style of [Toriyoshi] is that the staff prepares everything to serve [Date-dori Chicken], from cutting to skewering them. He sincerely faces [Date-dori Chicken] to grill the ultimate skewers while bringing out its savory taste.

山口　晶Akira Yamaguchi

Sushi Daimon 鮨　大門 Uozu/Kurobe, Toyama Sushi,Japanese / General / Sushi / Japanese Sosaku (creative cuisine)

大門　太郎Taro Daimon

He was fascinated with the master chef of a sushi shop he visited in his childhood days.

He is from Toyama prefecture. Being fascinated with the master chef of the sushi shop he was taken to by his father, he started working part time at a sushi shop when he was a high school student, then accumulated training at Japanese restaurants. At the age of 22, he moved to Otaru city in Hokkaido and visited sushi restaurants without appointments to ask to let him work. During his 4 year training at a sushi shop in Otaru, far away from his home town, his thoughts towards sushi and his hometown changed. In 2012, he opened [Sushi Daimon] in Toyama, to serve sushi that can be made only in Toyama.

大門　太郎Taro Daimon

Sakanaya Oaji サカナヤ　オアジ Shimbashi/Shiodome, Tokyo Izakaya (Japanese tavern),Taverns / Beer / Sashimi (raw fish)/Seafood / Sake

荒井　拓也ARAI TAKUYA

The Chef's Recommendations

The hometown taste of Toyama that you can enjoy in Shimbashi

I was born on 21 July 1976 in Toyama prefecture. I have accumulated 20 years of experience as a chef focused on Japanese cuisine. In July of 2013, I became the head chef of the newly opened "Shusaiya Oaji Shimbashi", where I work today.

荒井　拓也ARAI TAKUYA

Nishiki Uoriki KYOTO TOWER SANDO branch 錦魚力　京都タワーサンド店 Kyoto Station, Kyoto Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers) / Donburi (rice bowl)

塩見　哲孝Noritaka Shiomi

Mr. Noritaka Shiomi is actively working, leveraging on his rich experience from the management section.

Mr. Noritaka Shiomi was born in 1976 in Osaka prefecture. He was shy and uncomfortable with interpersonal relationships but dared to jump into the restaurant industry to overcome his shyness. At the age of 18, he started working for a restaurant chain and became a manager at 27. At 33, he became a supervisor of the Tokyo and Saitama areas and managed several branches. He then decided to hone his culinary skills and started working at the historic restaurant Nishiki Uoriki. Currently, he strives to improve his skills while maintaining Nishiki Uoriki's traditional cooking methods.

塩見　哲孝Noritaka Shiomi

Otaru Jingisukan Club Kitatogarashi Main Branch 小樽ジンギスカン倶楽部　北とうがらし　本店 Otaru/Yoichi/Shakotan, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)

鶴間　公介Kosuke Tsuruma

Encounter with the Morikuma family, the owner, made him a chef.

Though he had no relation with cooking at all, an encounter with the Morikuma family, the owner of [Otaru Jingisukan Club Kitatogarashi] became his big turning point. After experiencing various restaurants in the group in a short time, such as ramen (Chinese noodles), soba (Japanese noodles), izakaya (Japanese pub) serving grilled dishes, he is currently working as a manager of Kitatogarashi!

鶴間　公介Kosuke Tsuruma

Meijiken 明治軒 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka General,Western / Omurice (omelet rice) / Japanese Beef Steak / General

萩野　進HAGINO SUSUMU

Captivated by the flavours of the long-established restaurant, he has become part of Meijiken's lineage.

Aspiring chef Susumu Hagino was 23 when he first discovered Meijiken. Forty years have passed since that moment, during which time Chef Hagino learned all about taste and technique from the restaurant's master. Using seasonings passed down for generations, he prepares dishes that cannot be tasted anywhere else. He believes that passing this onto the next generation of youngsters is an important duty.

萩野　進HAGINO SUSUMU

Campbell Early キャンベル・アーリー Hakata Station, Fukuoka Cafe,Cafe/Sweets / Parfait / Fruit / Fresh Juice

末永　元気Genki Suenaga

He became a patissier by the influence of his mother who often made pastries for him.

He was born in 1990 in Miyazaki prefecture. His mother often made pastries for him when he was a child, and that made him interested in making pastries from a very young age. He started making pastries himself, then decided to enter the cooking field in the future. He learned about food in high school, and about making pastries almost on his own. After graduating from high school, he entered a cake shop to learn how to make cakes on a broad scale. After working as a patissier at a cafe & restaurant, he became a patissier at [Campbell Early].

末永　元気Genki Suenaga

MOSS okinawa MOSS okinawa Kokusai dori, Okinawa French,Italian/French / Japanese Sosaku (creative cuisine) / French / Western Sosaku (creative cuisine)

中村　寿之Toshiyuki Nakamura

Following the footsteps of his father, Mr. Nakamura himself became a chef.

He was born in 1989 in Kanagawa. From the age of 12, he helped his parents run restaurants and improve his sense of cooking. His career began in earnest at the age of 18. He studied under Chef Sakai at La Rochelle for 10 years. He opened a cafe & private accommodation in Nakijin Village, Okinawa. In 2020, he joined I.P.S. Co., Ltd. and became the sous chef of CROSS TOKYO. After working as head chef at CROSS GRILL POT HOUSE/CROSS FOOD LAB, he became head chef at MOSS Okinawa in 2023.

中村　寿之Toshiyuki Nakamura

Sushi-Dokoro Kurosugi 寿し処　黒杉 Kita-Shinchi, Osaka Japanese,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

黒杉　章宏Akihiro Kurosugi

With a love of eye-catching presentation, he set out to showcase handcrafted sushi for guests

Mr. Kurosugi was born in 1975 and grew up in Hiroshima Prefecture. With a long-held love of cooking, along with a vibrant personality, he knew that crafting sushi right in front of guests would be the perfect job for him. With that in mind he headed out to work at a sushi restaurant franchise immediately after his high school graduation. He spent a total of 12 years training as a sushi chef at four different restaurants owned by the same franchise. After that at age 30, he felt ready to head out on his own and in July of 2015 he opened Sushi-Dokoro Kurosugi, where you can find him today exercising his philosophy of tireless hard work.

黒杉　章宏Akihiro Kurosugi

Agu Shabu Shabu Nabe Soba Kaiseki Ryukyu Dining Touka アグーしゃぶしゃぶ鍋・蕎麦会席　琉球ダイニング　桃香 Onna-son, Okinawa Japanese,Japanese / Steak / Kaiseki (traditional multi-course meal) / Shabu-shabu (boiled meat slices)

杉浦　康生SUGIURA YASUO

We offer you high-quality cuisine, never neglecting the basics.

Born in 1966 in Yamanashi prefecture. As a lover of cooking, he entered Tsuji cooking technical school. While at university he received his license to serve fugu, and after graduating spent 10 years working in a restaurant in Kofu City. With strong ambition, he learnt how to cook soba noodles by hand at a famous soba store in Akasaka, and also learned the art of making tea. During the height of the bubble age, he learnt the finest, most elegant cooking techniques, before opening Momoka. With carefully selected ingredients, he brings you a variety of Japanese dishes.

杉浦　康生SUGIURA YASUO

Honba No Aji Maruaki 本場の味　丸明 Hida/Takayama, Gifu Yakiniku (Japanese BBQ),Yakiniku/Steak / Local Sake / Korean / Yakiniku (grilled meat)

溝端　研一Kenichi Mizobata

He got started thanks to memories of his delighted customers

Chef Mizobata was born in October 1979 and is from Takayama city in Gifu prefecture. He says he studied cooking at high school and was very diligent with his studies. He says that his future career path was decided by the joy he felt when his customers told him "that was delicious!" at his part time job. Even now that it is a famous restaurant, even known overseas, he continues to devote himself to cooking every day so that he can hear his customers' sincere words of satisfaction.

溝端　研一Kenichi Mizobata

Toriyoshi Naka-Meguro Branch 鳥よし　中目黒分店 Nakameguro, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine

猪股　善人Yoshito Inomata

Experience in Paris became the turning point. A head chef mastered all about [Yakitori] but still continues quest.

Mr. Yoshito Inomata was born in 1950 in Nagasaki prefecture. After training at various yakitori (chicken skewer) restaurants in Tokyo, including a renowned one in Roppongi, he went to France at the age of 20, and accumulated experience at a yakitori restaurant in Paris. From the age of 33, he actively worked while going back and forth between Japan and France. After returning to Japan, he opened [Toriyoshi Naka-Meguro] in 1992. [Toriyoshi Ginza branch], which opened in 2004, has become one of [the three main yakitori restaurants in Tokyo]. In 2018, he opened [Toriyoshi Naka-Meguro Branch]. Currently he operates 7 branches in Tokyo, including different business-style restaurants.

猪股　善人Yoshito Inomata

Azabu-juban Hatano Yoshiki 麻布十番　秦野よしき Azabu-Juban, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

秦野　よしきYoshiki Hatano

A spirited craftsman honoring traditional Tokyo-style sushi, with a background in French and Italian

Chef Hatano was born in Tokyo in 1984. He took an interest in cooking thanks to his mother who was a home economics teacher. By the time he was in middle school, he yearned to become an Italian chef. When he enrolled in university, he also started training as a sushi chef, gaining experience working in restaurants in Akasaka and Ginza. He then travelled to Kona, Hawai'i where he got a chance to apply what he had learned. After returning to Japan, he started his own business, performing sushi catering and sushi shop concept design, and at age 28, he opened Sushi Michi in Azabu-juban. In June 2015, he changed restaurant name to [Azabu-juban Hatano Yoshiki].

秦野　よしきYoshiki Hatano

Restaurant ranking

Browsing history

Japanese Cuisine Yamazaki

He went independent after working at a renowned restaurant in the Kansai district. His restaurant is the only restaurant in Toyama with the three stars.

Reichan

Fate had it that he switched jobs to being a chef. He carries on tradition and taste as a third generation chef.

Kani Kaga Ryori Kadofuku

Introducing tasty ingredients to as many people as possible.

Sushi Urayama Nihonbashi

Even though his career as a chef has advanced, Mr. Takachi continues to devote himself to improving his daily skills.

Hakata Ippudo

He eagerly creates exquisite dishes to meet the expectations of the guests.

Ehime / Uwajima Ryori Kadoya Toranomon

To stay busy and to contribute something of worth - the job of chef is a sacred task

USHIGORO S. SHINJUKU

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.

Toriyoshi Naka-Meguro

The key to keep offering tasty yakitori is generous careful preparation

Sushi Daimon

He was fascinated with the master chef of a sushi shop he visited in his childhood days.

Sakanaya Oaji

The hometown taste of Toyama that you can enjoy in Shimbashi

Nishiki Uoriki KYOTO TOWER SANDO branch

Mr. Noritaka Shiomi is actively working, leveraging on his rich experience from the management section.

Otaru Jingisukan Club Kitatogarashi Main Branch

Encounter with the Morikuma family, the owner, made him a chef.

Meijiken

Captivated by the flavours of the long-established restaurant, he has become part of Meijiken's lineage.

Campbell Early

He became a patissier by the influence of his mother who often made pastries for him.

MOSS okinawa

Following the footsteps of his father, Mr. Nakamura himself became a chef.

Sushi-Dokoro Kurosugi

With a love of eye-catching presentation, he set out to showcase handcrafted sushi for guests

Agu Shabu Shabu Nabe Soba Kaiseki Ryukyu Dining Touka

We offer you high-quality cuisine, never neglecting the basics.

Honba No Aji Maruaki

He got started thanks to memories of his delighted customers

Toriyoshi Naka-Meguro Branch

Experience in Paris became the turning point. A head chef mastered all about [Yakitori] but still continues quest.

Azabu-juban Hatano Yoshiki

A spirited craftsman honoring traditional Tokyo-style sushi, with a background in French and Italian