Chef search result : Page 39

Sennaritei Kyara せんなり亭　伽羅 Hikone/Taga/Aisho, Shiga Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese

久木　修次Shuji Hisaki

Pursuing dishes that incorporate Omi beef into Japanese cuisine.

Since 1980, Mr. Hisaki has worked in hotels and sushi restaurants, honing his skills in Japanese cuisine. He joined the Omi beef specialty restaurant Sennaritei in 2003. He continuously researches and serves dishes featuring Omi beef, from appetizers to main courses.

久木　修次Shuji Hisaki

Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane 厳選和牛　石窯塊肉ステーキ　石窯焼　時ノ鐘 Fukui Station, Fukui Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Korean

加藤　諭Satoru Kato

A chef and a sommelier, a master chef with two sides

He was born in Kyoto in 1986. He used to cook as a child while his parents were working. Attracted by how interesting cooking is, he decided to become a chef. After graduating from Kyoto cooking college, he polished his skills working at French and Italian restaurants in Kyoto. While working at an Italian restaurant in Fukui, he became a certified sommelier. He next became the head chef at a French restaurant where he played an active role. He was appointed as the head chef of [Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane] in May 2019 after meeting the CEO of his present company.

加藤　諭Satoru Kato

Hikariya Higashi ヒカリヤ　ヒガシ Matsumoto Station, Nagano Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

?橋　有希Yuuki Takahashi

Making the best use of the rich bounty of Shinshu, Mr. Takahashi presents dishes full of wild flavor.

He was born in 1979 in Nagano. After graduating from Oda Cooking College, he joined Nadaman Co., Ltd. He worked for 13 years at "Kaiseki Ichukyo" in Ome-shi, Tokyo, where he served as sous chef. Then, he worked as a head chef at Kona Besso in Izunagaoka Hot Springs, Izunokuni-shi, Shizuoka for 5 years, and then joined Tobira Holdings Co., Ltd. He currently works at Hikariya Higashi as the general chef of Japanese cuisine.

?橋　有希Yuuki Takahashi

Kanizanmai Nagoya Sakae Branch かにざんまい　名古屋栄店 Sakae, Aichi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

Hakata Ajidokoro Iroha 博多味処いろは Kawabata/Gion, Fukuoka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Chicken / Nabe (hot pot) / Mizutaki (chicken hot pot)

原田　隆史Takashi Harada

Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.

Born in Fukuoka in 1986. He was born as 4th generation of [Iroha], a restaurant renowned for its mizutaki (chicken hotpot). He has kept his palate pure, and he has only known the taste of his own family's mizutaki. After graduating from high school, he learned his knife skills at a fishmonger, later joining the company as an apprentice. He took over as head chef at his family business at a young age due to his father taking ill. Through trials and tribulations, he has maintained the flavors that brought popularity to his family.

原田　隆史Takashi Harada

Matsuzaka-niku Ganso Wadakin 松阪肉元祖　和田金 Matsusaka/Kisei, Mie Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew)

つやこTsuyako

She ensures that every guest feels welcomed with nothing less than perfect hospitality.

Initially, she worked in the service industry, before moving on to work in guest services as a hostess at Wadakin in 2001. In addition to her focus on sukiyaki (hot pot stew), she also makes sure to provide a relaxed atmosphere where each and every guest can enjoy their meal, engaging them in conversation at opportune times. She keeps up the culinary traditions of this long-standing sukiyaki restaurant to make sure that the quality of their food always shines through.

つやこTsuyako

Sushi Yakushidou 鮨やくしどう Onomichi, Hiroshima Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

有田　秀一郎Syuichi Arita

Mr. Arita wants to convey the appeal of Edomae Sushi, which gives a sense of Japan's culinary culture.

He was born in Tokyo. Growing up watching his father, a sushi chef, he learned the essence of Edomae sushi and decided that he would follow the same path in the future. He trained at a sushi restaurant after working in the field of music, as he wanted to do what he loved to do and then pursue his career without any regrets. Currently, he is working at Sushi Yakushidou, which opened in April 2022. His carefully prepared nigiri (hand-formed sushi) attracts many guests.

有田　秀一郎Syuichi Arita

Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch ひとりしゃぶしゃぶ七代目松五郎新宿東宝ビル店 Shinjuku West Exit/Tochomae, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

百瀬　和輝Kazuki Momose

Mr. Momose brings smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.

He has been in charge of Hitori Shabu Shabu Nanadaime Matsugoro since its launch, having previously worked at the group's sukiyaki restaurant, Kuriya Nanadaime Matsugoro. Offering delicious shabu-shabu to people in Japan and abroad as a fast food restaurant where shabu-shabu can be experienced easily and at a reasonable price. He works daily to please many people with shabu-shabu and sukiyaki, made with carefully selected ingredients, including A4 and A5 Black Wagyu beef.

百瀬　和輝Kazuki Momose

Sushi Mukau 鮨　無何有 Shirokane/Shirokanedai, Tokyo Sushi,Japanese / Sushi / Wine

大山　武雄Takeo Oyama

Mr. Oyama began his culinary career at 18 and learned the basics of cooking in Osaka and Tokyo.

Worked in a multinational restaurant in Australia, where he honed his skills outside of Japanese cuisine. After working at a five-star hotel in Hong Kong, he gained an overwhelming reputation as the owner of "Sushi Oyama" in Shanghai. The restaurant was awarded "Michelin Guide Shanghai" and received the "Best Japanese" prize in various awards. In 2021, he returned to Japan. He provides a new world by adding a worldwide sensibility to the essence of the delicate taste of Japanese fish.

大山　武雄Takeo Oyama

Doikatsuman Gion Yasaka Branch 土井活鰻　祇園八坂店 Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Unagi (eel),Japanese / Unagi (eel)

土井　貴史Takashi Doi

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Mr. Doi's grandfather managed a river fish market in Kyoto's central wholesale market, so he was familiar with trade since he was a child. He trained under his grandfather after graduating high school and inherited the river fish market at the age of 26, after his grandfather passed away. In March 2018, he changed industries from the fish wholesale market, opening Doikatsuman and becoming the owner. After opening the first branch in Fushimi-Inari, he opened a second restaurant in Gion-Yasaka.

土井　貴史Takashi Doi

Jukusei Hidagyu Yakiniku GYU-SUKE 熟成飛騨牛焼肉GYU-SUKE Hida/Takayama, Gifu Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

上道　和正Kazumasa Uemichi

Mr. Uemichi is a cook who thoroughly explores cuisine and calls himself a "culinary geek."

He was born in 1974 in Fukuoka. From a young age, he has always loved both eating and cooking. Aspired to be a chef to make many people smile with his cooking. After graduating from school, he became a chef and began his training. Honed his skills in a variety of restaurants of different genres. He is currently working at GYU-SUKE. He calls himself a "culinary geek" and says, "I always think that I want to provide more delicious food with a thorough exploration of cuisine."

上道　和正Kazumasa Uemichi

Originator of Teppanyaki Steak Misono, Kobe Main branch 元祖鉄板焼ステーキみその神戸本店 Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

元谷　和之Kazuyuki Motoya

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.

Born in Hiroshima prefecture in 1960. Studied abroad in France after graduating from the Tsuji Culinary Insitute of Abe Osaka. Took lessons in authentic cooking. Upon returning to Japan, began work at a Suntory affiliated Western-style restaurant for around seven years, gaining experience as a deputy chef. After retiring, made a fateful visit to the "Misono Restaurant Osaka." Currently testing skills at the "Misono Restaurant Kobe" after becoming fascinated by Teppanyaki. With 33 years of experience, now focusses upon cultivating the next generation and plays a role in leading the junior chefs.

元谷　和之Kazuyuki Motoya

Setsugekka Tanaka Satoru 雪月花　たなかさとる Sakae, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine

田中　覚 Satoru Tanaka

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.

田中　覚 Satoru Tanaka

IOTO - Kyoto Vegetable and Charcoal Grill - 京野菜と炭火料理庵都 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Wine

中村　健治Kenji Nakamura

Showing an ability that goes above and beyond, Mr. Nakamura made steady progress, step by step.

Mr. Nakamura was born in 1972 in Kagoshima. Because his relatives managed their own restaurant, he had many chances to naturally experience delicious food. Wanting to cook his own cuisine instead of just looking at food, he began walking the path of cooking. After acquiring his cooking license, he began working at a Japanese restaurant in a hotel at Fukuoka. After that, he started working for the Hatoya Kanko Group, serving successively in roles such as head chef, executive chef, director, and executive chef. By chance, he joined Fufu Kyoto as head chef in October 2022.

中村　健治Kenji Nakamura

Unagi no Masa うなぎのまさ Kamihonmachi, Osaka Unagi (eel),Japanese / General / Unagi (eel) / Sake

石黒　岳Gaku Ishiguro

Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.

He was born in 1998 in Osaka. Since his family owned a French restaurant, he was familiar with the work of a chef from childhood. Started his training at a Japanese restaurant. After that, he moved to a members-only sushi restaurant to further hone his skills. The decision was made to launch a restaurant specializing in eels at the same store, and he was given the responsibility for it. In September 2022, the restaurant opened as Unagi no Masa. As manager and chef, he is in charge of the restaurant. He is a qualified sommelier.

石黒　岳Gaku Ishiguro

Sakanaya Uosei さかなや魚清 Numazu, Shizuoka Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Crab

佐藤　晃成Terunari Sato

Mr. Sato is a young third-generation, handling everything from fish selection to cooking, who has honed his skills on the sea.

He was born in 1989 in Shizuoka. After graduating high school, he entered a culinary school in the prefecture and obtained a cooking license. Learned the basics of Japanese cuisine in the kitchen of a ryokan (Japanese inn), then worked as a head chef on a large pelagic purse seiner for ten years. In 2023, he took over Sakanaya Uosei, which has been in business since his grandfather's generation.

佐藤　晃成Terunari Sato

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch 熟成和牛焼肉エイジング・ビーフワテラス神田秋葉原店 Ochanomizu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)

DUMBO PIZZA FACTORY Sendai DUMBO PIZZA FACTORY 仙台 Sendai Station East Exit, Miyagi Italian,Italian/French / Italian / Pizza / Pasta

Unagi No Tokunaga Hokubu うなぎの徳永北部 Kumamoto, Kumamoto Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

牛嶋　拓也Takuya Ushijima

With the entire staff working together, Mr. Ushijima preserves the traditional eel.

He was born in 1995 in Kumamoto. Joined Tokunaga in 2010. He has been actively involved as a chef and server at various locations, including Unagi No Tokunaga Hokubu, Kyomachi Saryo Tokunaga, and Unagi Nobori. Currently, he manages multiple branches, supports staff across different locations, and protects the traditional flavors passed down.

牛嶋　拓也Takuya Ushijima

Yakiniku Tamanoya やきにく　玉乃屋 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

佐藤　優花Yuuka Sato

Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.

Ms. Sato was born in 1991 in Shimane, the restaurant manager of Yakiniku Tamanoya. Started her career in the food industry because of her passion for providing a sense of joy and relaxation through food. After initially working for a company in Osaka, she switched to the restaurant business to fulfill her desire to provide an exceptional dining experience. Since taking on the manager role at Yakiniku Tamanoya in 2021, she meticulously ensures the meat's quality daily. She is dedicated to providing the best service possible, allowing her guests to enjoy the finest quality meat with utmost satisfaction. Her attentive and warm hospitality has evoked rave reviews.

佐藤　優花Yuuka Sato

Restaurant ranking

Browsing history

Sennaritei Kyara

Pursuing dishes that incorporate Omi beef into Japanese cuisine.

Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane

A chef and a sommelier, a master chef with two sides

Hikariya Higashi

Making the best use of the rich bounty of Shinshu, Mr. Takahashi presents dishes full of wild flavor.

Kanizanmai Nagoya Sakae Branch

Hakata Ajidokoro Iroha

Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.

Matsuzaka-niku Ganso Wadakin

She ensures that every guest feels welcomed with nothing less than perfect hospitality.

Sushi Yakushidou

Mr. Arita wants to convey the appeal of Edomae Sushi, which gives a sense of Japan's culinary culture.

Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch

Mr. Momose brings smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.

Sushi Mukau

Mr. Oyama began his culinary career at 18 and learned the basics of cooking in Osaka and Tokyo.

Doikatsuman Gion Yasaka Branch

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Jukusei Hidagyu Yakiniku GYU-SUKE

Mr. Uemichi is a cook who thoroughly explores cuisine and calls himself a "culinary geek."

Originator of Teppanyaki Steak Misono, Kobe Main branch

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.

Setsugekka Tanaka Satoru

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

IOTO - Kyoto Vegetable and Charcoal Grill -

Showing an ability that goes above and beyond, Mr. Nakamura made steady progress, step by step.

Unagi no Masa

Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.

Sakanaya Uosei

Mr. Sato is a young third-generation, handling everything from fish selection to cooking, who has honed his skills on the sea.

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch

DUMBO PIZZA FACTORY Sendai

Unagi No Tokunaga Hokubu

With the entire staff working together, Mr. Ushijima preserves the traditional eel.

Yakiniku Tamanoya

Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.