Chiba Chef search result

Marudori x Yakitori Kanzen Koshitsu Izakaya Kiichi 丸鶏×焼き鳥完全個室居酒屋 Kiichi Chiba Station, Chiba Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)

福田　真己Masaki Fukuda

Challenging the world of cooking with a passion for cuisine.

Mr. Fukuda was born in 1987 in Kanagawa. His love of eating delicious food led him to want to bring others joy through his cooking. As a chef, he found the fun in making dishes. He is also attracted to working with his own skill alone, regardless of location. He joined "Marudori x Yakitori Kanzen Koshitsu Izakaya Kiichi" by fate. There, he creates various innovative dishes and has gained support from many people.

福田　真己Masaki Fukuda

Urayasu Kourai 浦安　幸来 Urayasu, Chiba Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shoyu Ramen (soy sauce ramen)

新井　規和Norikazu Arai

With his childhood admiration for chefs, Mr. Arai is devoted to his culinary career.

He was born in 1973 in Nagano. As a child, his image of a chef was that of a quiet and diligent artisan. The way they beautifully filleted the fish looked cool and inspired him to enter the culinary world. He worked at the renowned Japanese restaurant Ginza Kitcho for 21 years, where he honed his skills in various aspects of Japanese cuisine, such as simmered and grilled dishes, and demonstrated his ability as a leader. In 2022, he became independent by opening Urayasu Kourai.

新井　規和Norikazu Arai

Sushikappou Ku-kai 寿司割烹空海 Chiba Station, Chiba Sushi,Japanese / Sushi / General

村木　未来Mirai Muraki

Born into a family of chefs, Mr. Muraki honed his skills from the age 15 to pursue a career as a sushi chef.

He was born in 1985 in Chiba. Growing up in an environment where many family members and relatives were chefs, he became familiar with cooking from a young age. He began his apprenticeship in Japanese cuisine at the age of 15. After his early years in Ueno and Kinshicho, he honed his skills in various sushi restaurants across Tokyo, including Roppongi, Ginza, Akasaka, and Ebisu. Since April 2019, he has been performing his expert skills at the newly opened Ku-kai. He is known for meticulous work and thoughtful customer service.

村木　未来Mirai Muraki

Secrets By Seashore 浜辺のかくれんぼ　Secrets　by　Seashore Kaihin-Makuhari, Chiba Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Curry / Coffee

T・ヨッコT. Yokko

The Chef's Recommendations

There are reasons why you are as healthy as you are.

This is the idea that the food that is put into their body will have the greatest effect on the lifestyle of a person over a long period of time--from when they are a baby until when they reach adulthood. An environment where cooking is close to her has been with her for as long as she can remember. And thankfully, she says, she was very healthy. Her unchanging desire is to pass on things that she has received.

T・ヨッコT. Yokko

Sushi Kapppo Otanko Funabashi Branch 寿司割烹　御旦孤　船橋店 Funabashi, Chiba Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

市川　正ICHIKAWA TADASHI

Watching the TV drama "Zenryuaku Ofukurosama" inspired him to become a chef.

He was born in 1961, in Onjuku, Chiba Prefecture. He was inspired to work in Fukagawa after watching the TV show "Zenryaku Ofukurosama", getting his start at a sushi shop there called "Uogashi" at the age of 16. After six years he traveled to the USA. There he spent a year working for "Hatsuhana" in New York City. When he returned to Japan, his mentor Okuchi invited him to come work for us at "Otanko." His personality might be stoic, but he has deep feelings toward his art, and he's been a chef here for 10 years now. He's made numerous TV appearances over the years, including a stint on Fuji TV's "Nonstop!".

市川　正ICHIKAWA TADASHI

Ristrante Onesto リストランテ　オネスト Yachiyo/Sakura/Yotsukaido, Chiba Italian,Italian/French / Italian / Pasta / Wine

江幡　雄司EBATA YUJI

Whole-heartedly Never lose sight of the origin when selecting raw materials.

He was born in 1972 in Funabashi City. He loves eating, so he chose the path of making food. He studied at Italian and French restaurants within the city. He worked as the master chef at several restaurants in Chiba, and in 2011, he opened Ristrante Onesto. In accordance with the name of the restaurant, he will select ingredients ‘with full sincerity' and be a chef who doesn't forget his origins. He would like you to think of his restaurant as another dining table. He values the relationship with his customers. As time goes by, he wants to devote himself every day to making progress along the path he have chosen to take.

江幡　雄司EBATA YUJI

Katsugyo Jagaimo 活魚　じゃがいも Nishi-Funabashi, Chiba Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Yuba (tofu skin)

佐藤　寛之SATO HIROYUKI

He started out in high school working part-time at Katsugyo Jagaimo.

He was born June 7, 1949. For 16 years, he was an office worker until he quit his job and launched an independent business in the food industry. He liked to eat,he liked to cook, and he was influenced by a part-time job he had in the food service during his college days. He accumulated more training and was supported by those around him, so now his son and he are chefs in their own restaurant. Together, after diligent study and keeping their own pace with great care, they offer handmade food from specially selected raw materials daily.

佐藤　寛之SATO HIROYUKI

Restaurant Mercante レストラン　メルカンテ Kita-Narashino, Chiba Pasta/Pizza,Italian/French / Cake / Italian / Pasta

加納　武夫KANO TAKEO

Carefree with fun, delicious food.

He was born on February 1st, 1958, in Funabashi City, Chiba Prefecture. After twelve years experience in four different restaurants, he opened Restaurant Mecante in his hometown of Funabashi. Always ambitious, during his days off he visits other restaurants to study them. With a love of Italian cooking, our chef has created a restaurant with a comfortable atmosphere anyone can enjoy, and is always striving to improve.

加納　武夫KANO TAKEO

Chiso Kakuta 馳走かく田 Yachiyo/Sakura/Yotsukaido, Chiba Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)

角田　幹男KAKUTA MIKIO

The Chef's Recommendations

A chef whose spirit is formed on the foundation of strong Japanese cuisine fundamentals interwoven with seasonal delights

After seeing the old style restaurant "Kicho" on TV, he yearned to work at such a place, and enrolled in culinary school. After graduating he got a job at an old style restaurant called Kikumi in Akasaka. After polishing his Japanese cuisine skills at "Kobori" in Akasaka, "Hamaisihi", a fancy restaurant in Ginza, and "Narita View Hotel", he established his own restaurant. He is very picky about the ingredients he uses. He selects organic rice and vegetables from his hometown, and goes to markets to personally pick out the freshest ingredients, allowing customers to experience the full flavor of each season.

角田　幹男KAKUTA MIKIO

Ebiju 海老重 Nishi-Funabashi, Chiba Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

海老原　孝EBIHARA TAKASHI

Growing up watching his father, a chef

After growing up watching his father work as a sushi chef, it was a natural step for him to set foot in the culinary world. He trained at various restaurants and even opened his own restaurant but fate lead him to manage a restaurant with his father in 2012. That restaurant is reopening after a renovation.

海老原　孝EBIHARA TAKASHI

Tanaka Shoten Kaiunbashidori 田中商店　開運橋通り店 Narita/Sahara, Chiba Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Bibimbap / Horumon (offal meat)

小倉　哲OGURA SATOSHI

Learning the joy of cooking from a Chinese chef, and its depth from a Japanese master.

Born in 1973 in Chiba Prefecture, his inspiration for pursuing this path was a Chinese chef who showed him the joy of cooking at the restaurant where he worked part-time as a high school freshman. He later became the apprentice of a Japanese chef while working at another restaurant. Although the chef was a well-rounded master who had studied abroad, he still said "Nothing beats Japanese beef." Those words made a deep impression on Mr. Ogura.

小倉　哲OGURA SATOSHI