Chef search result : Page 20

Motsunabe Nagamasa Chikushiguchi Branch もつ鍋ながまさ　筑紫口店 Hakata Station, Fukuoka Motsu Nabe (offal hotpot),Japanese / General / Kansai-style Udon (noodles) / Motsu Nabe (offal hot pot)

梅根　充輝Mitsuski Umene

Mr. Umene hopes to impress many people with his cuisine, which is a combination of his experience and passion.

He was born in 1994 in Oita. He started working part-time at a motsunabe restaurant in high school and moved to Hakata upon graduation. After working as an assistant manager, he became the manager at 20. Experienced in various restaurants, he joined Motsunabe Nagamasa Main Branch at 23. Following three years of work, he had the opportunity to train at the Japanese restaurant "Chikushino" at the ANA Crowne Plaza Hotel Fukuoka. In 2023, at the opening of the Motsunabe Nagamasa Chikushiguchi Branch, he sympathized with the passion. He devoted himself to launching the new branch and was appointed Executive Chef.

梅根　充輝Mitsuski Umene

Yakiniku Wajima 焼肉わじま Asahikawa, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Whisky

久保　由規Yuuki Kubo

Mr. Kubo wants to share the attractive "Furano Wagyu" with many people.

He was born in 1997 in Hokkaido. Steps into the world of food and beverages following a part-time job in high school. After working as a waiter in a hotel, he gained experience serving customers in yakiniku and Italian restaurants. Currently, he is working as a hall chief at Yakiniku Wajima. Aiming to share the appeal of Furano Wagyu beef with more guests, he is creating a restaurant where guests can enjoy their meals satisfyingly and comfortably.

久保　由規Yuuki Kubo

Niku-ryori Zushio 肉料理 Zushio Fukuyama/Fuchu, Hiroshima Izakaya (Japanese tavern),Taverns / General / Steak / Wine

大橋　一志Kazushi Ohashi

Mr. Ohashi is a chef who attracts many people with his skillful technique to offer the best ingredients.

He was born in 1978 in Hiroshima. He started his chef career at an Italian restaurant in Osaka. After that, he experienced Japanese cuisine, kaiseki cuisine, and charcoal grilling for seven years in Hiroshima and came across teppan cuisine. After studying teppan cuisine for nine years, he opened Zushio in Fukuyama, Hiroshima. His motto is to provide the best food at the most reasonable price possible. Some ingredients are offered at less than half the typical restaurant prices, showing Mr. Ohashi's strong enthusiasm.

大橋　一志Kazushi Ohashi

Yakiniku no Meimon Tendan Gion Main Branch 焼肉の名門　天壇　祇園本店 Gion, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Wine

樋口　隆士　Takashi Higuchi

Mr. Higuchi, a sommelier who knows the fascination of wine, makes your heart intoxicating with a wealth of knowledge.

He was born in 1967 in Kyoto. While working as a bartender at a hotel, he was fascinated by the delicious taste of wine and decided to become a sommelier. He trained at the main bar and wine bar of the Kyoto Brighton Hotel and is currently the owner-sommelier at Tendan. Still learning about wine, he provides special moments with his wealth of knowledge and passion for wine.

樋口　隆士　Takashi Higuchi

AOHIGE Main Branch 青ひげ本店 Hatchobori/Noboricho/Hakushima, Hiroshima Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

岸井　拓也Takuya Kishii

Working without cutting corners, Mr. Kishii ensures that every guest leaves the restaurant with a smile on their face.

He was born in 1991 in Hiroshima. Experienced working in a restaurant as a part-time job when he was a student. After graduating from college, he entered the business world as a salesperson but found it difficult to forget the fascination he had experienced in the restaurant business. So, he joined Steak AOHIGE to pursue his career in the restaurant business again. Since the opening of AOHIGE Main Branch, he has been deeply involved in managing the restaurant in the manager position. He strives for the moment guests leave the restaurant with a smile through his uncompromising work in food and service.

岸井　拓也Takuya Kishii

Restaurant Re: Restaurant Re: Nakameguro, Tokyo French,Italian/French / French / Italian / Western Sosaku (creative cuisine)

能島舞Mai Noujima

The Chef's Recommendations

Delicate Japanese cuisine meets French cuisine.

Ms. Mai Noujima was born in 1989 in Hiroshima. As a child, she ran around in the mountains and fields in an area rich in nature. Her grandmother, who loved to cook, inspired her to pursue a career in the culinary field. After graduating from the Hiroshima Suishin Culinary College, she showed her technical skills by participating in the World Skills Competition in London. Having that as a strength, she gained experience at various French and other restaurants in her hometown of Hiroshima and Tokyo while at the same time loving whisky so much that she worked part-time at a whisky specialty store. In 2024, she was appointed as a chef at Restaurant Re:. She is highly anticipated for her future career.

能島舞Mai Noujima

Mizutaki Zenzai 水炊き　善哉 Hirao/Kiyokawa, Fukuoka Mizutaki (chicken hot pot),Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)

山下　展史Hiroshi Yamashita

Mr. Yamashita is passionate about creating dishes that bring a smile to people's faces from the bottom of their hearts.

He was born in 1984 in Miyazaki. He decided to become a chef because he was happy to see people smiling and saying that his food was delicious. Since then, he has gained experience at various restaurants and met many people. In 2023, his skills were recognized, and he joined his current company, where he has worked as a chef at Mizutaki Zenzai ever since.

山下　展史Hiroshi Yamashita

Wafuu-dokoro Usagi 和風処　うさぎ Asakusa, Tokyo Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake

母良田　良平Ryohei Horota

Mr. Horota offers various unique Japanese cuisines, from the traditional to the extraordinary.

He was born in 1988 in Aomori and has worked as a chef at restaurants in his hometown and Tokyo. His repertoire is diverse, having experience not only in his main field of Japanese cuisine but also in Teppanyaki (iron griddle grilling), Chinese cuisine, and sushi. At Usagi, he offers a menu that mixes Japanese cuisine with various other elements. From simple, classic Japanese cuisine that maximizes ingredients to more innovative dishes that incorporate genre-defying ideas, he delights diners with a wide variety of unique dishes.

母良田　良平Ryohei Horota

Kinsaiya Hakata Eki Chikagai Branch きんさい屋博多駅地下街店 Hakata Station, Fukuoka Teppanyaki,Yakiniku/Steak / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Donburi (rice bowl)

金作　善治Yoshiharu Kanesaku

Experience from a former sumo wrestler gives the cuisine a unique touch.

Mr. Kanesaku was born in 1972 in Aichi. He was a former sekitori (sumo wrestler) who belonged to the Kitanoumi stable for 15 years and was the heaviest Japanese sumo wrestler at the time. After retiring from the sumo world, he moved to Fukuoka. With his culinary skills, he turned to the restaurant industry and joined the current company in 2003. Since then, he has honed his culinary skills at Kinsaiya Tenjin Building Branch and other affiliated restaurants. He is now the chef and manager of Kinsaiya Hakata Eki Chikagai Branch.

金作　善治Yoshiharu Kanesaku

Unagi Ryori Sandaime Unatou Nakagawa Main Branch うなぎ料理三代目うな東　中川本店　昭和四十四年創業 Kanayama/Atsuta-ku/Nakagawa-ku, Aichi Unagi (eel),Japanese / General / Unagi (eel) / Sake

三浦　星一Seiichi Miura

Continuing to uphold the commitment to eels inherited from his predecessor

Born in Aichi Prefecture in 1974, Mr.Miura grew up watching the back of his father, who was a fish dealer in their family business. He took a job in general administration but could not give up his path to becoming a fish cook and quit. In 2001, he honed his skills at a Japanese restaurant focused on fish dishes, and made up his mind to fulfil his childhood dream of becoming an eel shop. For twenty years as the grill master of the predecessor "Una Higashi", he mastered the traditional grilling and taste, and he is organizing the store as the chef and manager of Unagi Ryori Sandaime Unatou Nakagawa Main Branch.

三浦　星一Seiichi Miura

Kappo Sakaba Miotsukushi Tennoji Branch 割烹酒場　みおつくし　天王寺店 Tennoji/Abenobashi, Osaka Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

田村　知之Tomoyuki Tamura

Fascinated by delicious food, Mr. Tamura aspired to become a chef who could cook his own dishes.

He was born in 1993 in Osaka. He experienced a part-time job in a restaurant as a student, which sparked his interest in cooking. Started his professional career as a chef at Hanagoyomi in Swissôtel. After that, he moved to Kappo Ajisai and further honed his skills. In July 2022, he was offered a position at Miotsukushi Tennoji Branch and became the head chef.

田村　知之Tomoyuki Tamura

Hakuundai Grand Front Osaka Branch 白雲台　グランフロント大阪店 Osaka Station/Umeda Station, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

金城　忠範Tadanori Kaneshiro

The Chef's Recommendations

Always keep working hard for the best. That will lead Mr. Kaneshiro to tomorrow.

He was born in Osaka. His love of cooking led him to pursue a career as a chef. He started working at Hakuundai as a part-time student worker. Later, he became a full-time employee but expanded his activities to other fields to gain various experiences. In April 2013, he started working at Tsuruhashi Yakiniku Hakuundai as a start-up staff member. Currently, he is the manager of Hakuundai Grand Front Osaka Branch, where he manages the restaurant and works as a chef.

金城　忠範Tadanori Kaneshiro

Sushi Senzu Kitashinchi Souhonten 鮨仙酢　北新地　総本店 Kita-Shinchi, Osaka Sushi,Japanese / Sushi

竹地　輝昌Terumasa Takechi

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

J.S. BURGERS CAFE Shinjuku Branch J.S. BURGERS CAFE 新宿店 Shinjuku Station South Exit/Yoyogi, Tokyo Hamburger,Western / American / Pasta / Pizza

平野　巡Jun Hirano

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.

平野　巡Jun Hirano

Yoryutei 楊柳亭 Saga, Saga Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)

菱岡　範之Noriyuki Hishioka

Mr. Hishioka offers visitors sincere pleasure with his traditional Japanese cuisine.

He was born in 1963 in Saga. At 18, he entered the world of Japanese cuisine and continued to train. Having honed his skills for a long time at Saga's long-established ryotei restaurant, Yoryutei, established in 1882, he took charge of its kitchen at 40. Under the concept of " respectfully producing the life milestones of the customers," he always earnestly approaches his cuisine with a feeling of gratitude. He continues to attract many people with his taste and heartfelt hospitality by selecting the best seasonal ingredients available in each season: spring, summer, fall, and winter.

菱岡　範之Noriyuki Hishioka

Ushini Kanabou Azabu-juban 牛に金棒　麻布十番 Azabu-Juban, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

西田　鷹直Takanao Nishida

From French to the world of Yakiniku. A skilled chef who has worked in various places in Tokyo.

Mr. Nishida was born in 1991 in Shizuoka. After graduating from culinary school, he trained at a French restaurant in Tokyo for two years. Then he went to France for a year and a half to study. He worked with top chefs at a restaurant with a star. After returning to Japan, he worked as a head chef at a French restaurant in Tokyo. At 25, he became the head chef at Nishi-Azabu Kenshiro. He was also involved in the launch of a new branch. After that, he worked as the head chef of a members-only restaurant in Nishi-Azabu and is currently working as the head chef of Ushini Kanabou.

西田　鷹直Takanao Nishida

Z/X coffee Shinsakae Branch Z/X coffee新栄店 Shin-Sakae/Higashisakura/Izumi, Aichi Cafe,Cafe/Sweets / Herb & Spice / Coffee / Cocktail

永吉　将太Shota Nagayoshi

Mr. Nagayoshi operates his cafe inspired by traveling abroad and meeting many people.

He is originally from Aichi and has spent much of his career in restaurants abroad. After gaining experience in various countries as a restaurant staff member, he returned to Japan and now manages Z/X Coffee Shinsakae Branch. His exposure to diverse cultures and lifestyles is reflected in creating a relaxed space where guests can enjoy themselves just as they are.

永吉　将太Shota Nagayoshi

Sichuan Dentou Hinabe Shokukan Meieki Branch 四川伝統火鍋　蜀漢　名駅店 Nagoya Station, Aichi Szechuan,Chinese / General / Szechuan / Shokoshu (Chinese Shaoxing wine)

陳　明賢Mingxian Chen

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.

陳　明賢Mingxian Chen

Unagi Charcoal-grilled Hitsumabushi Minokin Kanda Main Branch 鰻炭焼ひつまぶし美濃金神田本店 Akihabara, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Sake

清水　仁詞Hitoshi Shimizu

Utilizing the experience Mr. Shiimizu has acquired till now, he takes on the challenge of "grilling" eels.

Mr. Shimizu was born in 1981 in Aichi. He aimed to become a chef because he was moved by the joy of cooking, the smiles on people's faces, and the voices of people saying, "Delicious!". Starting with an innovative cuisine restaurant, he also studied hard at French and Japanese restaurants. After that, he joined his current company. After working at the Charcoal grilled Unagi Minokin Kakamigahara branch, he became the restaurant head at Unagi Charcoal-grilled Hitsumabushi Minokin.

清水　仁詞Hitoshi Shimizu

Kappo Tempura Santaro 割烹　天ぷら　三太郎 Kokubuncho/Ichibancho, Miyagi Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal) / Sukiyaki (hot pot stew)

樫原　貴子Takako Kashihara

The restaurant was established in 1974. Ms. Kashihara became the proprietress of the long-established kappo restaurant, inheriting her mother's wishes.

She was born in Sendai City, Miyagi prefecture. From childhood, she was raised observing her mother managing a kappo restaurant. She had been working in the apparel industry, but her mother passed away suddenly in 2010. With her sister, she decided to take over Santaro, a restaurant their mother cherished, determined not to let it disappear. Supported by her uncle, who was the head chef at the time, and the head waitress, her sister took on back-of-house duties while she began her training as the young proprietress, eventually becoming the proprietress in 2012. She strives daily to provide flavors and hospitality the local people love.

樫原　貴子Takako Kashihara

Restaurant ranking

Browsing history

Motsunabe Nagamasa Chikushiguchi Branch

Mr. Umene hopes to impress many people with his cuisine, which is a combination of his experience and passion.

Yakiniku Wajima

Mr. Kubo wants to share the attractive "Furano Wagyu" with many people.

Niku-ryori Zushio

Mr. Ohashi is a chef who attracts many people with his skillful technique to offer the best ingredients.

Yakiniku no Meimon Tendan Gion Main Branch

Mr. Higuchi, a sommelier who knows the fascination of wine, makes your heart intoxicating with a wealth of knowledge.

AOHIGE Main Branch

Working without cutting corners, Mr. Kishii ensures that every guest leaves the restaurant with a smile on their face.

Restaurant Re:

Delicate Japanese cuisine meets French cuisine.

Mizutaki Zenzai

Mr. Yamashita is passionate about creating dishes that bring a smile to people's faces from the bottom of their hearts.

Wafuu-dokoro Usagi

Mr. Horota offers various unique Japanese cuisines, from the traditional to the extraordinary.

Kinsaiya Hakata Eki Chikagai Branch

Experience from a former sumo wrestler gives the cuisine a unique touch.

Unagi Ryori Sandaime Unatou Nakagawa Main Branch

Continuing to uphold the commitment to eels inherited from his predecessor

Kappo Sakaba Miotsukushi Tennoji Branch

Fascinated by delicious food, Mr. Tamura aspired to become a chef who could cook his own dishes.

Hakuundai Grand Front Osaka Branch

Always keep working hard for the best. That will lead Mr. Kaneshiro to tomorrow.

Sushi Senzu Kitashinchi Souhonten

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

J.S. BURGERS CAFE Shinjuku Branch

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

Yoryutei

Mr. Hishioka offers visitors sincere pleasure with his traditional Japanese cuisine.

Ushini Kanabou Azabu-juban

From French to the world of Yakiniku. A skilled chef who has worked in various places in Tokyo.

Z/X coffee Shinsakae Branch

Mr. Nagayoshi operates his cafe inspired by traveling abroad and meeting many people.

Sichuan Dentou Hinabe Shokukan Meieki Branch

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Unagi Charcoal-grilled Hitsumabushi Minokin Kanda Main Branch

Utilizing the experience Mr. Shiimizu has acquired till now, he takes on the challenge of "grilling" eels.

Kappo Tempura Santaro

The restaurant was established in 1974. Ms. Kashihara became the proprietress of the long-established kappo restaurant, inheriting her mother's wishes.