Chef search result : Page 77

Wine no Ie Budotei ワインの家　ぶどう亭 Shin-Sakae/Higashisakura/Izumi, Aichi French,Italian/French / General / French / European

塚本　将喜TSUKAMOTO MASAKI

This chef/owner, himself having been captivated by wine, aims to share its beauty.

He was born on December 1956, in Saga Prefecture. Being a fan of wine, he has worked as a sommelier in a French restaurant. Making the most out of his experiences as a sommelier, he opened a "restaurant to offer food that goes with wine". He has a stock of wines, mainly from France, chosen by himself that he can recommend to customers.

塚本　将喜TSUKAMOTO MASAKI

Sumiyaki Ishokutei Nagomiya 炭焼居食亭　和や Kokura, Fukuoka Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / General / Nabe (hot pot)

橋本　淳HASHIMOTO JUN

Sumiyaki resulting from the long pursuit of the most delicious cooking method.

Born March 23, 1972, in Fukuoka. Throughout ten years, the owner accumulated his experience from many izakayas. After researching ways to create delicious food, the owner came up with sumiyaki that preserves the original taste of the ingredients. With the realization of his dreams, he is now opening Sumiyaki Ishokutei Nagomiya

橋本　淳HASHIMOTO JUN

Sky View candle スカイビュー　キャンドル Matsue Station, Shimane General,Western / General / Cake / Steak

柴山　明久SHIBAYAMA AKIHISA

To be a chef who pursue the taste of local ingredients

He was born in Matsue City, Shimane Prefecture, on August 12, 1958. He has been interested in food since his childhood. After graduating from a high school, he entered a vocational school for becoming a licensed cook. With experience in different styles of business and an inherent flair, he always works on cooking humbly.

柴山　明久SHIBAYAMA AKIHISA

Cuoco di Mare cuoco　di　mare Sakae, Aichi Italian,Italian/French / General / Italian / Wine

髙木　雅規TAKAGI MASANORI

A chef who selects his ingredients with care and places a high value on harmony between food and wine

Born in 1974 in Nagoya, Aichi Prefecture, Mr. Takagi was surrounded by a lot of elders whom he respected who worked in the foodservice industry. That and the fact that he liked cooking made him decide to become a chef. After training at a number of Italian restaurants in Kanagawa Prefecture, he opened his own shop, Cuoco di Mare", at age 32. He serves authentic Italian food, paying careful attention to all ingredients and using seasonal ingredients that are procured daily. He also listens to his customers' preferences and recommends the wine that best matches the dishes the customers are having. This is one way he is always trying to create a more fulfilling dining experience for his customers."

髙木　雅規TAKAGI MASANORI

Hishinuma - Japanese cuisine 日本料理　菱沼 Roppongi, Tokyo Kaiseki (course menu),Japanese / Suppon (soft-shelled turtle) / Wine / Fugu (blowfish)

菱沼　孝之HISHINUMA TAKAYUKI

30 years after opening his restaurant, he opens up the world of Japanese cuisine with his own unique sensibility

Born in Kawagoe, Saitama in 1956, he was charmed by the way Japanese cuisine reflects the seasons, which inspired him to pursue becoming a chef. After graduating from the Kagawa College of Culinary and Confectionary Arts, he trained at a number of Japanese restaurants in Tokyo, such as Tsurunoya in Ginza, and then went on to open Nihon ryori Hishinuma in Mita, Minato in 1985. Then in 2005, he moved to Roppongi, Minato. Over the course of 20 years, he has proposed new ways to pair wine as well as rice to suitable dishes, and continues to do so now. He has obtained stars for 8 consecutive years ever since the Michelin Guide to Tokyo was launched. Also, he is passionate about having a good diet, and is active in publishing books and delivering talks as well.

菱沼　孝之HISHINUMA TAKAYUKI

MOELLEUSE モワルーズ Azabu-Juban, Tokyo French,Italian/French / French / Wine

田中　義和TANAKA YOSHIKAZU

The Chef's Recommendations

With a respect to tradition, the chef cooks French dishes cheerfully

Born on November 16, 1976 in Kanazawa, the chef went to "Kanazawa New Grand Hotel" where he works for two years after graduating from a local culinary school. After working at several restaurants for three years in the city's outskirts, the chef goes to study in France. In France, the chef works in Paris, Bordeaux and five to six other places for three and a half years. Before coming back to Japan, he spends half a year in England. Back in Japan, the chef works at various French restaurants and bakeries before moving to Tokyo where he starts working as head chef in a number of restaurants. In 2010, he opened his own restaurant, "MOELLEUSE."

田中　義和TANAKA YOSHIKAZU

Rihga Royal Gran Okinawa Dining 19 リーガロイヤルグラン沖縄　Dining 19 (ナインティーン) Okinawa Prefectural Office, Okinawa General,Western / General

城間　功Isamu Shiroma

Helping his mother motivated him to become a chef

He got interested in cooking when he was helping his mother in the kitchen. Since then he had always wanted to be a chef, so he enrolled Ryukyu Culinary Institute to acquire special knowledges. He began to work at an old-established hotel in Okinawa, where he improved his cuilnary skills in western-style banquet dishes. When the hotel group opened a new hotel, he helped them out with his experienced skills, and they still ask him to cover peak periods often. Plenty of other chefs inspired his culinary creativity. The original multi-course chef's choice meals has gained a high reputation. He was appointed as the executive chef of Rihga Royal Gran Okinawa in May 2017.

城間　功Isamu Shiroma

Bardigo BARDIGO（バルディゴ） Hatchobori, Tokyo Dining Bar,Dining bar / Italian / Pasta / Pizza

岩瀬　健志Takeshi Iwase

Enchanted by cooking with simple ingredients

After graduating from a vocational school, he trained at various hotels and restaurants before meeting Chef Hidaka of Acqua Pazza, who inspired him to switch to Italian cooking. Three years later, he is now left to himself in the kitchen.

岩瀬　健志Takeshi Iwase

Otayan おたやん Kakogawa, Hyogo Japanese,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)

敏森　善行TOSHIMORI YOSHIYUKI

Living with Japanese cuisine for 25 years. Good food backed up by experience and sense.

Born in Hyogo prefecture in 1966. When he was a student, he was looking for work and became a chef. That's when he came into contact with the deliciousness and delicacy of Japanese Cuisine. He stayed with it for 25 straight years. He has very strict judgement concerning fish and takes taste very seriously. He is aiming for food that will make the customer happy with its taste and appearance, so he continues to hone his skills day and night.

敏森　善行TOSHIMORI YOSHIYUKI

Minamifukuoka Zasshomachi Ryuichi 南福岡ざっしょ町　竜一 Takeshita/Minami-Fukuoka, Fukuoka Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

龍　浩一RYU KOICHI

In the restaurant business for nearly 30 years. Now a chef who captivates many

When he was a student, Koichi Ryu began working in a restaurant without much serious thought. But he was so taken by the head chef there that he started on the culinary path at the age of 18. At one point, he almost threw in the towel but there was no way he could completely give up on the culinary world. It's been thirty years now since he first chose this career. After working at Hakata Saryo, Fugu Taisho, Moyai (small restaurant), and various other restaurants, Mr. Ryu is now the owner of Ryuichi in Zashonokuma.

龍　浩一RYU KOICHI

Taiwanese and Chinese Restaurant Kokien 台湾・中華料理　好記園 Yokohama Motomachi/Yamashita Park, Kanagawa Chinese,Chinese / General / Shokoshu (Chinese Shaoxing wine) / Taiwanese

蔡　慶祥SAI KEISHO

After finishing school in China, I started working at a restaurant.

From the age of 20, I trained at Chinese restaurants and worked for 20 years in China. At the time it was tough, but I started with the fundamentals of Chinese cuisine. After this, I came to Japan and worked at a restaurant in Yokohama Chinatown where I offered up Chinese food to Japanese customers. In 2012, I achieved my dream of opening my own restaurant, Kokien, right here in Yokohama Chinatown. I would love for you to come and try my authentic Chinese dishes.

蔡　慶祥SAI KEISHO

Moriyama no Meiten Wagyu Yakiniku Taiseien 守山の名店　和牛焼肉　大星園 Moriyama-ku, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat) / Korean

星野　吉秋HOSHINO YOSHIAKI

After his father's retirement, he succeeded the family business spanning 3 generations and 50 years

He was born in Aichi Prefecture in 1968. He first thought of running a Korean barbecue shop when he was 40. When his father, the previous head, retired, he felt that someone had to continue the store that his grandfather had started, so he quit his construction job and entered the world of Korean barbecue.

星野　吉秋HOSHINO YOSHIAKI

Sakana Ryori Rokkon さかな料理　ろっこん Kita-Shinchi, Osaka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

西岡　章NISHIOKA AKIRA

He took the path of a culinary career which was his dream since he was young. Tremendous effort is put into the food's freshness.

Born in Wakayama in 1967, it was his dream since youth to choose the path of a culinary career and display his skill in cooking. "There is a taste in freshness" is his motto, and he is particular every day about the freshness of ingredients and the way of cooking which emphasizes the flavors of the ingredients. His obsession led him to create his original combination of oils for cooking.

西岡　章NISHIOKA AKIRA

Yakitori no Ippei Main Store やきとりの一平　本店 Muroran, Hokkaido Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

加藤　英哲KATO HIDEAKI

He pours 100% of his effort into every skewer to offer you his best every time.

Born in 1976, a native of Hokkaido's Muroran City. After working at a pub as a part-time job, he decided to enter the world of the culinary arts. He worked at a pub in Sapporo for almost ten years, were he learned how to manage food preparation and instruct staff - the whole operation of a successful restaurant. In 2004, he returned to his hometown of Muroran and began working at "Yakitori no Ippei Main Store." He tells us that "there's no way you could get this kind of quality at a cheap yakitori joint - my motto is to cook every single skewer to delicious perfection before I offer it to my customers."

加藤　英哲KATO HIDEAKI

Kappo Sushi Umeda 割烹・寿司うめだ Tokaichi/Funairi/Yoshojima, Hiroshima Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / Basashi (horse meat sashimi)

梅田　真志UMEDA SHINJI

The Chef's Recommendations

Realising his father's greatness and his own culinary aspirations on leaving Hiroshima.

Shinji Umeda was born on March 17th, 1982. He learned much while working a part-time job at a restaurant. The izakaya (Japanese pub) he worked in at that time had an open kitchen, and during everything he did there, from the difficulty of conversing with customers to gaining more knowledge about cooking, he thought to himself "Dad did it like this, and at that time he spoke about this," and the image of his father's face was constantly on his mind. Shinji is currently training at his father's restaurant, studying the culinary arts so that he may one day open his own restaurant full of smiling, satisfied customers.

梅田　真志UMEDA SHINJI

trattria e bar Buono！ trattria　e　bar　Buono！ Minamisemba, Osaka Italian,Italian/French / Italian / Pasta / Wine

坂根　雄大SAKANE YUDAI

Based on Italian cuisine, the chef also tries creativestyle cuisine proactively.

Born in Osaka in 1979, he has always enjoyed eating since his childhood. He started to learn cooking at a vocational school for becoming a licensed cook. He also started working part-time around then in order to enter the restaurant business. After his graduation, he worked cooking French cuisine at a hotel in Kobe and then in cooking creative-style cuisince in Tokyo. In 2012, he opened trattria e bar Buono!. Based on Italian cuisine, he is an inquirying cook who also cooks Spanish cuisine, rice omelets, and other creative-style cuisine in a proactive manner.

坂根　雄大SAKANE YUDAI

Rico Cowbell RICO　カウベル Yokosuka/Oppama, Kanagawa Hamburg Steak,Western / Hamburger Steak / Curry / Steak

川上　利博KAWAKAMI TOSHIHIRO

Serving the specialty hamburger steak I have cooked for a long in my own restaurant

He was born in Kagoshima Prefecture in 1954. After graduating from a high school, he came to Tokyo to enter the restaurant business. Chance led him to joining "Cowbell," a restaurant whose specialty is hamburgers. He worked there as a chef for 40 years. He did not initially think of independence, but gradually became eager to have his own restaurant. He finally set up his own restaurant 24 years ago. Currently, he and his wife are working closely together to provide delicious food and hearty service.

川上　利博KAWAKAMI TOSHIHIRO

Kushi Agemono Shun's Ginza 串あげもの　旬s　銀座店 Ginza, Tokyo Japanese Sosaku (creative),Japanese / General / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine)

和田　隆WADA TAKASHI

Enjoy "Kushiage" (fried skewers), have fun with the chef, and understand its depth.

After graduating from culinary school, he hoped to become a patissier, so he began working at a French restaurant through an introduction from the school. Following that an acquaintance introduced me to a steakhouse. Ultimately, he wound up working at several different restaurants. When he turned 30, he began thinking about the chef he wanted to become. He started at a kushiage (fried skewers) restaurant. It was his first time interacting with customers at a counter. As a chef, there was nothing better than directly seeing a customer's reaction. 15 years has since passed and he has continued working as a kushiage chef.

和田　隆WADA TAKASHI

Kokera こけら Shimokitazawa, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

渡邊　兼二朗WATANABE KENJIRO

I had a fascination with the hospitality industry and I always hoped to have my own place!

My first job working in the hospitality industry was at an izakaya. While I was working there, I became very interested in the industry and I began to think about starting up my own place. From that time on, all of my attention went into learning how to cook. The izakaya that I worked at focused mainly on seafood based cuisine, which meant that I gained a lot of knowledge and tricks about cooking with fish. People say that my knowledge of fish is on a different level to others.

渡邊　兼二朗WATANABE KENJIRO

Oebi Tempura Senmonten Sanki 大エビ天専門店　さんき Minato-ku/Minami-ku/Midori-ku, Aichi Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Udon (noodles) / Tendon/Tenjyu (tempura bowl)

岩井　春幸IWAI HARUYUKI

The Chef's Recommendations

Oebi Tempura Senmonten is fully committed to bring you smiles of joy and surprise.

He was born in January 1951, in Yaotsu Town in Kamo District, Gifu Prefecture. Our manager's previous job was making tempura at a snack store in a market. With 21 years experience in the industry, he created "Oebi Tempura Senmonten" to bring you the freshest shrimp cooked in the most delicious manner. Our chef puts his all every day in order to see our customers' happy, satisfied expressions.

岩井　春幸IWAI HARUYUKI

Restaurant ranking

Browsing history

Wine no Ie Budotei

This chef/owner, himself having been captivated by wine, aims to share its beauty.

Sumiyaki Ishokutei Nagomiya

Sumiyaki resulting from the long pursuit of the most delicious cooking method.

Sky View candle

To be a chef who pursue the taste of local ingredients

Cuoco di Mare

A chef who selects his ingredients with care and places a high value on harmony between food and wine

Hishinuma - Japanese cuisine

30 years after opening his restaurant, he opens up the world of Japanese cuisine with his own unique sensibility

MOELLEUSE

With a respect to tradition, the chef cooks French dishes cheerfully

Rihga Royal Gran Okinawa Dining 19

Helping his mother motivated him to become a chef

Bardigo

Enchanted by cooking with simple ingredients

Otayan

Living with Japanese cuisine for 25 years. Good food backed up by experience and sense.

Minamifukuoka Zasshomachi Ryuichi

In the restaurant business for nearly 30 years. Now a chef who captivates many

Taiwanese and Chinese Restaurant Kokien

After finishing school in China, I started working at a restaurant.

Moriyama no Meiten Wagyu Yakiniku Taiseien

After his father's retirement, he succeeded the family business spanning 3 generations and 50 years

Sakana Ryori Rokkon

He took the path of a culinary career which was his dream since he was young. Tremendous effort is put into the food's freshness.

Yakitori no Ippei Main Store

He pours 100% of his effort into every skewer to offer you his best every time.

Kappo Sushi Umeda

Realising his father's greatness and his own culinary aspirations on leaving Hiroshima.

trattria e bar Buono！

Based on Italian cuisine, the chef also tries creativestyle cuisine proactively.

Rico Cowbell

Serving the specialty hamburger steak I have cooked for a long in my own restaurant

Kushi Agemono Shun's Ginza

Enjoy "Kushiage" (fried skewers), have fun with the chef, and understand its depth.

Kokera

I had a fascination with the hospitality industry and I always hoped to have my own place!

Oebi Tempura Senmonten Sanki

Oebi Tempura Senmonten is fully committed to bring you smiles of joy and surprise.