Chef search result : Page 6

HILLS CLUB HILLS CLUB Marunouchi, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Japanese Sosaku (creative cuisine) / Yakiniku (Japanese BBQ)

武田茂雄Shigeo Takeda

Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."

Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.

武田茂雄Shigeo Takeda

Sumiyaki Jidori SANZO 炭焼地鶏　山蔵（SANZO） Dazaifu/Chikushino, Fukuoka Yakitori/Kushiyaki (grilled skewers),Japanese / General / Kushiyaki (grilled skewers) / Chicken

熊本　義宗Yoshimune Kumamoto

Mr. Kumamoto impresses guests with his cuisine, which is deeply rooted in the essence of Japanese cuisine.

He was born in Fukuoka. He has experience in cooking in 10 countries around the world. After returning to Japan, he further studied as a chef at luxury hotels such as the Hyatt Regency Fukuoka. While incorporating new ideas gained from diverse perspectives, he also has an excellent ability to present Japanese cuisine.

熊本　義宗Yoshimune Kumamoto

Tempura nasubi 天ぷらnasubi Nishinakasu/Haruyoshi, Fukuoka Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl)

柿本　博史Hiroshi Kakimoto

Fascinated by artisan skills, Mr. Kakimoto started a career in the food industry and opened a casual tempura restaurant.

He was born in Fukuoka. Having been deeply impressed by the skilled tempura chefs featured in the media, He decided to pursue a career as a tempura chef. After 10 years of experience at tempura specialty restaurants in the Fukuoka area, he opened Tempura Nasubi, with the concept of "to casually enjoy sake and tempura". He is currently working as both the owner and chef.

柿本　博史Hiroshi Kakimoto

BAR SMOKED Kotobuki Ibushi Kobo バルスモーク寿燻工房 Asakusa, Tokyo Japanese,Japanese / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine

蒲池　修Osamu Kamachi

Mr. Kamachi has honed his skills at famous restaurants in various regions and delivers original smoked dishes.

He was born in 1968 in Fukuoka. Started his career as a chef in Fukuoka and moved to France at 25. He has trained at renowned restaurants, including a three-star Michelin restaurant and a Japanese restaurant in New York City, USA. After returning to Japan, he worked as a saucier at Kawasaki Nikko Hotel and as a chef at restaurants in Ginza and Tsukishima. In 2019, he opened his own restaurant, BAR SMOKED Kotobuki Ibushi Kobo and continues to make Japanese-style dishes using French skills and fresh ingredients.

蒲池　修Osamu Kamachi

Irifune Odawara-ekimae Branch 入船小田原駅前店 Odawara/Minamiashigara, Kanagawa Sushi,Japanese / Sushi

金井　勇弥Yuya Kanai

Dedicated to seasonal local fish and vegetables.

Aiming to become a professional chef, Mr. Kanai started as a dishwasher and cleaner at Irifune in his teens. There, he learned how to scale and prepare fish, sharpen knives, and the basics of Irifune's taste. As time passes, there is much to learn, and he strives for daily improvement.

金井　勇弥Yuya Kanai

Kobe Beef Steak Hana-Houbi 神戸牛ステーキ　花ほうび Sannomiya, Hyogo Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Steak

廣瀬　政彦Masahiko Hirose

The Chef's Recommendations

Mr. Hirose has devoted himself to Teppanyaki cuisine since he was 19. A skilled chef who also serves as a director of the Japan Teppanyaki Association.

He was born in 1961 in Kyoto. At 19, he started working at the Kobe Portopia Hotel, taking his first steps on the chef's path. After studying Teppanyaki cuisine performance overseas for 2 years, he returned to Japan and assumed the head chef position. For 30 years, he has been a driving force in the Japanese Teppanyaki cuisine industry as a head chef. He also serves as director of the Japan Teppanyaki Association and pours his heart and soul into training the younger generation as a teacher. Currently, he works at Kobe Beef Steak Hana-Houbi. He welcomes guests with his skilled handling and witty conversation.

廣瀬　政彦Masahiko Hirose

Akasaka Sumibi Shabu-shabu Takane No Buta 赤坂　炭火しゃぶしゃぶ　高嶺の豚 Akasaka, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)

伊藤　大貴　Hiroki Ito

Mr. Ito offers the finest shabu-shabu with honest work, bringing together the thoughts of people who love food.

He was born in 1994 in Nagano. A manager and a head chef of Takane No Buta. Growing up with parents who ran a fruit and vegetable store, he became familiar with various ingredients and cuisines early on. After working in the restaurant and hospitality industry in his hometown, he moved to Tokyo to join his current restaurant. Then, he assumed his current position in June 2023. He is a manager with a wealth of food experience, carefully preparing his unique shabu-shabu, which brings together the thoughts of people involved in the food industry, such as the producers of the ingredients. His hospitality, which reflects his sincere personality, is also well-received.

伊藤　大貴　Hiroki Ito

Yakitori Kagura やきとり神楽 Higobashi, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

中西　和慶Kazuyoshi Nayanishi

Mr. Nakanishi's career began helping his grandmother in her restaurant since childhood.

He was born in 1995 in Osaka. His grandmother was a chef, and he started helping her when he was a child. While helping his grandmother, he learned the joy of cooking and decided to become a chef as his future dream. After graduating from school, he entered the culinary world and began training. He worked at a steak restaurant for 9 years, honing his skills. Currently, he is the manager of Yakitori Kagura, which opened in October 2024. He also values his ties with the producers of chicken and vegetables by visiting the places where they are produced.

中西　和慶Kazuyoshi Nayanishi

Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch 近江うし　焼肉　にくTATSU　青山本店 Gaienmae/Aoyama-Itchome, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

西岡　大空Ozora Nishioka

Offers “luxurious time” with the carefully selected ingredients.

Mr. Nishioka was born in Tokyo. After graduating from university, he studied Japanese Wagyu beef for seven years as a middle wholesaler in Tokyo Meat Market and became independent as a chef with his clients. After leaving that job, he gained experience mainly in setting up yakiniku restaurants and creating menus. From April 2022, he has worked at Niku TATSU Aoyama Main Branch. In April 2023, he became the head chef of the restaurant.

西岡　大空Ozora Nishioka

Beef Tenderloin Yakiniku Restaurant SHINBA 牛ヒレ焼肉の名紋神刃 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Steak / Yakiniku (grilled meat)

Sakanaya Soma Kurume Branch さかな家そう馬　久留米店 Kurume, Fukuoka Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Whisky

Yakiniku Densetsu Baribari 焼肉伝説バリバリ Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

鈴木　進平Shinpei Suzuki

Mr. Suzuki brings out the best in Yakiniku with the skill and finesse of Japanese cuisine.

He was born in 1987 in Aichi. Starting with a part-time job as a student, he has developed a career in the food and beverage industry. After graduating from Tsuji Culinary Institute, he gained experience and honed his skills in the Japanese food industry, working in Japanese restaurants. Later, as an old acquaintance of the owner, he joined Yakiniku Densetsu Baribari. He is now taking on new challenges while still utilizing his experience.

鈴木　進平Shinpei Suzuki

Sushi Umiji 寿司海路 Azabu-Juban, Tokyo Sushi,Japanese / Sushi / General / Sousaku Sushi (creative sushi)

角藤　文俊Fumitoshi Kakutou

Having honed his skills in the world of sushi, Mr. Kakutou is now making his sushi with the utmost care and attention to detail.

He was inspired to become a sushi chef by a visit to a sushi restaurant when he was a high school student, where he was fascinated by its chefs. His career as a sushi chef began in earnest when he entered a sushi restaurant as an apprentice. While learning traditional Japanese techniques, he always pursued new tastes by incorporating modern sensibilities. Since then, he has trained at various restaurants for over 25 years. In June 2023, he joined Sushi Umiji.

角藤　文俊Fumitoshi Kakutou

Kuroge Wagyu Junniku Yakiniku M.M.ya 黒毛和牛純肉焼肉 M.M.ya Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Shochu

濱　健一Kenichi Hama

Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.

Since childhood, he had a passion for cooking, naturally stepping into the food world. He worked in the meat industry, expanding his knowledge in meat handling. Currently, he has demonstrated his culinary skills as the head chef at the newly opened M.M.ya since November 4th, 2023.

濱　健一Kenichi Hama

Osaka Cocktail Library Akashic Records Osaka Cocktail Library Akashic Records Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Bar/Cocktails,Bars (pubs) / European / Middle Eastern/Arab / Others

濵口　貴志Takashi Hamaguchi

Mr. Hamaguchi deftly manipulates bottles and glasses as he envisions them.

Because he likes to drink, Mr. Hamaguchi went to bars and learned about bartenders. He was inspired by the smart manner in which bartenders handle the process, from making drinks to serving them to guests, and thought he wanted to become a bartender. After gaining experience, he opened his own bar. Osaka Cocktail Library Akashic Records opened in June 2022 and is his third bar.

濵口　貴志Takashi Hamaguchi

Sakanaya Soma Yanagawa Branch さかな家そう馬　柳川店 Yanagawa/Omuta/Chikugo, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Wine

Yakishabu Tent Shabu-shabu 焼きしゃぶ　天幕　しゃぶしゃぶ Tanimachi/Tanimachi-yonchome, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ)

弓削　駿汰Hayato Yuge

It is not just about the meat. Offering a new yakiniku experience to enjoy both meat and vegetables to the fullest.

Mr. Yuge is from Osaka prefecture. Currently serving as chef and floor manager at Yakishabu Tent Shabu-shabu, the second branch of Washoku Enishi Sobakiri in the same area. While Washoku Enishi Sobakiri offers carefully made soba noodles and diverse menu items, Yakishabu Tent Shabu-shabu provides "Yakishabu," combining cooking elements with yakiniku. A different kind of yakiniku experience in which meat is not the only main dish is served.

弓削　駿汰Hayato Yuge

Miyagawacho Tensho 宮川町天匠 Gion, Kyoto Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal)

長谷川　隆次Ryuji Hasegawa

Mr. Hasegawa is an experienced chef who kept the taste of a long-established Japanese-style inn.

He was born in 1976 in Hokkaido. A part-time job in high school led him to become a chef. He has been working at a Japanese restaurant since his early days and has honed his skills, mainly in Japanese cuisine. He has been working in Kyoto since the age of 22. He spent 20 years as a chef at Tempura Yoshikawa in Tominokoji, Kyoto, and was the head chef for 18 years, maintaining the restaurant's taste. After that, he became independent and opened Miyagawacho Tensho.

長谷川　隆次Ryuji Hasegawa

Sosaku Ryori Matsu 創作料理　真都 Kokubuncho/Ichibancho, Miyagi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

大葉　敬太　Keita Oba

Mr. Oba provides a luxurious moment of hospitality with delicious ingredients from Miyagi.

He was born in 1990 in Miyagi. He began to cook as part of his physical preparation for sports and became a chef. Upon moving to Tokyo, he trained for three years at a famous French restaurant. Later, he studied at a Japanese restaurant and teppanyaki restaurant in Miyagi Prefecture. In May 2020, he opened Matsu to realize his wish to make "a restaurant that can fulfill the desire of adults." He responds flexibly to each person's request and attracts guests with various dishes.

大葉　敬太　Keita Oba

Nikutareya Namba BAL Branch 肉タレ屋　なんばBAL店 Namba, Osaka Dining Bar,Dining bar / Gyudon (beef bowl) / Donburi (rice bowl) / Steak

櫻本　昂大Takahiro Sakuramoto

Mr. Sakuramoto continues to grow through his work in cuisine, which he has been involved in for a long time.

He was born in 1999 in Kagoshima. His involvement with cuisine in a part-time job during high school led him to be charmed by the joy of cooking and food arrangements. He gained various kinds of experience through his work, like meat processing at a Yakiniku restaurant. Pursuing a workplace where he could utilize the know-how gained through those experiences led him to the Nikutareya Namba BAL Branch. He works hard every day to provide better cuisine by polishing his skills.

櫻本　昂大Takahiro Sakuramoto

Restaurant ranking

Browsing history

HILLS CLUB

Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."

Sumiyaki Jidori SANZO

Mr. Kumamoto impresses guests with his cuisine, which is deeply rooted in the essence of Japanese cuisine.

Tempura nasubi

Fascinated by artisan skills, Mr. Kakimoto started a career in the food industry and opened a casual tempura restaurant.

BAR SMOKED Kotobuki Ibushi Kobo

Mr. Kamachi has honed his skills at famous restaurants in various regions and delivers original smoked dishes.

Irifune Odawara-ekimae Branch

Dedicated to seasonal local fish and vegetables.

Kobe Beef Steak Hana-Houbi

Mr. Hirose has devoted himself to Teppanyaki cuisine since he was 19. A skilled chef who also serves as a director of the Japan Teppanyaki Association.

Akasaka Sumibi Shabu-shabu Takane No Buta

Mr. Ito offers the finest shabu-shabu with honest work, bringing together the thoughts of people who love food.

Yakitori Kagura

Mr. Nakanishi's career began helping his grandmother in her restaurant since childhood.

Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch

Offers “luxurious time” with the carefully selected ingredients.

Beef Tenderloin Yakiniku Restaurant SHINBA

Sakanaya Soma Kurume Branch

Yakiniku Densetsu Baribari

Mr. Suzuki brings out the best in Yakiniku with the skill and finesse of Japanese cuisine.

Sushi Umiji

Having honed his skills in the world of sushi, Mr. Kakutou is now making his sushi with the utmost care and attention to detail.

Kuroge Wagyu Junniku Yakiniku M.M.ya

Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.

Osaka Cocktail Library Akashic Records

Mr. Hamaguchi deftly manipulates bottles and glasses as he envisions them.

Sakanaya Soma Yanagawa Branch

Yakishabu Tent Shabu-shabu

It is not just about the meat. Offering a new yakiniku experience to enjoy both meat and vegetables to the fullest.

Miyagawacho Tensho

Mr. Hasegawa is an experienced chef who kept the taste of a long-established Japanese-style inn.

Sosaku Ryori Matsu

Mr. Oba provides a luxurious moment of hospitality with delicious ingredients from Miyagi.

Nikutareya Namba BAL Branch

Mr. Sakuramoto continues to grow through his work in cuisine, which he has been involved in for a long time.