Chef search result : Page 37

Trattoria Pizzeria LOGIC Ikebukuro Branch Trattoria　Pizzeria　LOGIC　池袋店 Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

Installation Table ENSO L'asymetrie du calme Installation Table ENSO L’asymetrie du calme Korinbo/Katamachi, Ishikawa French,Italian/French / French / Wine

土井　誠Makoto Doi

The Chef's Recommendations

One-of-a-kind dishes combining Japanese and French elements in Kanazawa

Born in 1968 in Aichi, Doi started off his career in Japanese cuisine at the age of 20. He likes to delve deep into various aspects of cooking, such as ingredients, cooking techniques, serving dishes and decor, and trained in both Kansai and Kanto regions. He went on to work in the area of French cuisine, obtaining a job as a chef at a French restaurant in Ginza. He then worked as a chef for around 4 years in various countries, such as Switzerland, Scandinavia, and France, gaining knowledge on the local food. Upon returning to Japan, Doi opened his restaurant in Kanazawa, a region that offers the best in ingredients, producers, culture, and atmosphere. He dedicates himself to serving one-of-a-kind cuisine.

土井　誠Makoto Doi

Katsudon Kouei かつ丼　幸栄 Kyobashi, Tokyo Katsudon /Katsuju (fried pork cutlet bowl),Japanese / Tonkatsu (fried pork cutlet) / Katsudon (fried pork cutlet bowl) / Donburi (rice bowl)

加藤　大和Hirokazu Kato

He brings out the best flavor of meat with his knowledge and experience.

He was born in Tottori. After working at a Teppanyaki (iron griddle grilling) restaurant in Osaka for several years, he moved to Tokyo to pursue his career as a chef. Currently, he works as a chef at Katsudon Kouei. Based on his knowledge and experience of meat acquired in the Teppanyaki world, he draws out meat's full flavor and serves it to his guests.

加藤　大和Hirokazu Kato

Yurayura Asakusa Branch ユラユラ　浅草店 Asakusa, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / General / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)

横尾　太陽Taiyo Yokoo

Mr. Yokoo developed steadily, learning not only culinary skills but also skills in customer service.

He was born in 2003 in Tokyo. Helping out at his father's yakitori restaurant sparked his interest in pursuing a culinary career. Gradually, he became fascinated by the cooking depth and honed his skills. He gained experience working at an izakaya in Kitasenju, solidifying his foundation as a chef. At the Yurayura Asakusa Branch, he began as a part-time worker. His sincere attitude and passion for the job were recognized, leading to a full-time position.

横尾　太陽Taiyo Yokoo

Minami Shinjuku Wagyu Yakiniku Kei 南新宿　和牛焼肉　慶 Shinjuku Station South Exit/Yoyogi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine

佐藤　英樹Hideki Sato

Carefully selected ingredients and the chef's passion create ultimate deliciousness.

Mr. Sato was born in 1970 in Kanagawa. Following his uncle's recommendation, he pursued a culinary career and trained at Kannaien. After that, he further honed his skills at Ushimatsu and Shokudoen. Currently, he provides his original taste at his own restaurant. Considering health aspects, he carefully chooses good ingredients for the body and is thoroughly committed to the taste. And he prepares each dish with heartfelt sincerity. The dishes captivate the hearts of those who visit and deliver happiness. You are invited to visit and savor the exceptional taste.

佐藤　英樹Hideki Sato

Tokyo Washoku Rikuu Ebisu Branch 東京和食　りくう　恵比寿店 Ebisu, Tokyo Japanese,Japanese / General

高山　泰育Yasuhiro Takayama

A chef who moved from French to Japanese cuisine, serving Japanese cuisine with unique techniques.

Mr. Takayama was born in 1988 in Niigata. Inspired by a TV cooking show he watched as a child, he learned to cook on his own during high school. After entering the culinary world, he worked at up-and-coming French restaurants such as tusimi and Souvenir. He is a chef with an insatiable curiosity. He continuously improves his skills, with the passion to "serve Japanese cuisine that will remain in guests' hearts and make them happy when they leave."

高山　泰育Yasuhiro Takayama

Waketokuyama 分とく山 Hiroo, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

阿南　優貴Yuki Anan

Mr. Anan was deeply impressed by the smiling faces of his family and friends when they enjoyed the food.

Mr. Anan was born in 1984 in Fukuoka. Through his part-time job at a dining establishment, he experienced the joys of entertaining with food and then aimed to become a chef. After graduating from Nakamura Culinary School, his career as a chef came to a full-blown start in restaurants within Fukuoka. Later, he began working at Waketokuyama, a restaurant he admired, where he continued to build up training experience. In 2018 he was appointed as head chef of the restaurant. On the front lines, he works hard to make cuisine that combines tradition and innovation.

阿南　優貴Yuki Anan

Teppanyaki Steak Kitanozaka 鉄板焼ステーキ北野坂 Shinjuku-Sanchome, Tokyo Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Sosaku (creative cuisine) / Steak

Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA 完全個室×旬の素材南地天ぷら鉄板菜庭－NANIWA－ Namba, Osaka Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Japanese Beef Steak

堀之内　一弘Kazuhiro Horinouchi

Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.

He was born in 1966 in Osaka. At the age of 18, he started his career as a chef. He has continued honing his Japanese cuisine skills by studying at various famous restaurants in Osaka Prefecture. Since March 2024, as head chef at NANIWA, he has been serving dishes that bring out the full potential of the ingredients. He pays close attention not only to the taste but also to the appearance of his dishes, attracting many people with his seasonal presentation. He is a passionate chef who always brings enthusiasm and curiosity to his cooking.

堀之内　一弘Kazuhiro Horinouchi

TOKYO FISHERMAN'S WHARF ~UOHIDE~ Shibuya Udagawa Branch TOKYO FISHERMAN'S WHARF 　魚秀～UOHIDE～渋谷宇田川店 Shibuya Center-Gai/Koen-Dori, Tokyo Japanese,Japanese

中井　信之Nobuyuki Nakai

After 20 years, Mr. Nakai teamed up with his senior apprentice.

He was born in June 1978 in Kyoto. Started cooking at the age of 17, and after experiencing independence once in 2005, he worked as a head chef at various restaurants. In 2021, he joined KayaGroup at the invitation of the current vice president, Mr. Omata, who was his senior apprentice when he entered the culinary world. They reunite in new circumstances after 20 years and work together for the company on the master and disciple relationship. He loves his wife, incidentally, so he is nicknamed the "wife-loving manager."

中井　信之Nobuyuki Nakai

Yakiniku Horumon Jingisukan Sakaba Lemon 焼肉ホルモンジンギスカン酒場　れもん Susukino, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)

木村　果寿美Kasumi Kimura

Ms. Kimua is attracted to the food and beverage industry as she can closely engage with guests.

Ms. Kasumi Kimura was born in 1994 in Hokkaido. At 18, she started working at the GAJA Otaru branch as a part-time worker. After that, she contributed to the GAJA Eniwa branch as an opening staff member. She was attracted to a job at a restaurant because of the opportunity to engage closely with guests, then eventually joined the same company as a full-time employee after graduating. In February 2020, she was transferred to Yakiniku Horumon Jingisukan Sakaba Lemon when it opened. She is a manager striving to warmly welcome the guests with her smile cheerfully and lively.

木村　果寿美Kasumi Kimura

RY'S cafe bar RY'S cafe bar Maruyama Park, Hokkaido Wine Bar,Bars (pubs) / General / Italian / Wine

植木　虎之介Toranosuke Ueki

Researching every day in pursuit of "customer satisfaction."

Mr. Ueki is the chef at RY'S cafe bar. With his parents being cooks, he had many opportunities to be exposed to food from an early age. His interest in food grew daily, and he eventually became a chef himself. In addition to the recipes he has learned in his native environment, he takes on the challenge of developing a variety of menus, incorporating various self-taught ideas. He always seeks customer satisfaction, strives to improve his cooking skills, and creates more attractive menus.

植木　虎之介Toranosuke Ueki

Kioicho Fukudaya 紀尾井町　福田家 Nagatacho, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

松下　俊一Shunichi Matsushita

The Chef's Recommendations

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Mr. Matsushita was born in 1969 in Nagano. The head chef at Fukudaya. Raised among the nature of southern Nagano, he grew up knowing the food ingredients of mountain villages. After graduating high school, he studied at Tsuji Culinary Institute in Osaka, and then moved to Tokyo. After refining his skills at a fugu blowfish restaurant in Ginza, and Japanese restaurants in high-class hotels in Tokyo and Hakone, he started his working relationship with Fukudaya in 2006. After serving as the sous chef for many years, he began his current position in 2016. He makes delicious seasonal dishes and every day perfects the taste of food served on dinnerware made by Rosanjin, charming guests from Japan and overseas.

松下　俊一Shunichi Matsushita

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

Tsukishima Kaisen Monja Koboreya Nibangai 月島海鮮もんじゃ　こぼれや　二番街 Tsukishima, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Monjayaki (okonomiyaki pancakes using diluted batter) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

中島　勇樹Yuuki Nakajima

Mr. Nakajima creates the future of Monjayaki culture with unorthodox ideas.

He was born in 1986 in Tokyo. As a founding member of Koboreya, which has several branches in Tsukishima, he has worked with the company since 2015. At first, he was part of the product planning department, serving dishes to customers in the kitchen while developing new menu items. He never stopped challenging himself and created many original dishes. Currently, as the head chef of Tsukishima Kaisen Monja Koboreya Nibangai, he leads the operation of the lively restaurant.

中島　勇樹Yuuki Nakajima

Koromo Sushi 築地　挙母鮨 Tsukiji, Tokyo Sushi,Japanese / Sushi

星野　秀幸Hideyuki Hoshino

Please, casually enjoy sushi in Tsukiji, where seasonal flavors from around the country gather.

Born in 1978 in Toyota City, Aichi Prefecture. He is now a manager of this restaurant. He grew interested in the food service industry thanks to his experience working part-time at a high-end sushi restaurant. Upon graduating, he entered the sushi world and honed his skills at sushi restaurants across Japan, including ones in Toyota City and Tsukiji, Tokyo. During that time, he met this restaurant's owner, who had a great love for Tsukiji, and decided to open a restaurant in Tsukiji - the place where seasonal fish from around the country gather. They opened up this restaurant in 2018 under the name "Koromo," which is the old name of Toyota City, where both he and the owner are from. He is committed to serving up the true flavor and spirit of authentic Edo-style sushi.

星野　秀幸Hideyuki Hoshino

Orankuya Main Branch おらんく家　本店 Kochi Station/Harimayabashi, Kochi Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / General

松尾博昭Hiroaki Matsuo

Please enjoy Kochi's local cuisine and Sushi to your heart's content at Orankuya.

In addition to a variety of seasonal live fish served as sushi, you can enjoy Kochi's representative local cuisine such as "straw-grilled bonito tataki" grilled right in front of you and "moray eel dishes" in a relaxing atmosphere. Of course, they also offer specialty bamboo sake and local japanese sake. Feel free to drop by and enjoy.

松尾博昭Hiroaki Matsuo

Ginza Cobau Namiki-dori branch 銀座コバウ並木通り店 Ginza, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

小山　展男Nobuo Oyama

Mr. Oyama warmly welcomes guests and offers sincere hospitality.

Mr. Oyama was born in 1982 in Osaka. When he visited a bar, he felt the pleasure of serving customers, and he entered the restaurant industry at 24. Starting in hotels and lounge bars, he worked and got experience in various genres, including an Italian restaurant, oyster bar, izakaya (Japanese-style pub), ramen shop, and game meat cuisine restaurant. After joining Ginza Cobau, he provides guest-oriented service with the pride and satisfaction of an upscale restaurant.

小山　展男Nobuo Oyama

Kyoyuke Yokikana 京夕け　善哉 Kyotogosho/Nishijin, Kyoto Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

笹井　喜晃Yoshiakira Sasai

The Chef's Recommendations

An education major who discovered a passion for cooking has earned a Michelin star.

Mr. Sasai was born in 1966 in Kyoto. He initially aimed to become an elementary school teacher and was enrolled in the education faculty at the university. However, while working part-time in eateries like cafes, he discovered a passion for the food industry. To learn Japanese cuisine in his hometown of Kyoto, the heart of Japanese culinary art, he joined Gion Ryori Toriimoto for training. His authentic and refined Kyoto cuisine, rooted in the techniques of a traditional ryotei, has gained many admirers. Since its inclusion in the Michelin Guide for Kyoto and Osaka in 2010, the restaurant has maintained a one-star rating.

笹井　喜晃Yoshiakira Sasai

Yakigai Akoya 焼貝　あこや Ebisu, Tokyo Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake

伊藤　祐介Yusuke Ito

Authentic skills learned from Japanese cuisine highlighting shellfish taste.

He was born in 1982 in Oita prefecture. Soon after graduating high school, he moved to Tokyo and started his apprenticeship of Japanese cuisine at a mizutaki hotpot restaurant in Shinjuku. When he was just about to demonstrate his talent, he fell in love with [Abusan]. After 6 years as a repeat customer, he became a pupil of the owner, Mr. Zenkei Nobeta, a leading expert of shellfish cuisine. Acquiring the in-depth skill and the knowledge of shellfish cooking in 3 years, he became the chef of the new restaurant [Akoya] at the end of 2013. His outstanding skill catapulted the restaurant to the top.

伊藤　祐介Yusuke Ito

Restaurant ranking

Browsing history

Trattoria Pizzeria LOGIC Ikebukuro Branch

Installation Table ENSO L'asymetrie du calme

One-of-a-kind dishes combining Japanese and French elements in Kanazawa

Katsudon Kouei

He brings out the best flavor of meat with his knowledge and experience.

Yurayura Asakusa Branch

Mr. Yokoo developed steadily, learning not only culinary skills but also skills in customer service.

Minami Shinjuku Wagyu Yakiniku Kei

Carefully selected ingredients and the chef's passion create ultimate deliciousness.

Tokyo Washoku Rikuu Ebisu Branch

A chef who moved from French to Japanese cuisine, serving Japanese cuisine with unique techniques.

Waketokuyama

Mr. Anan was deeply impressed by the smiling faces of his family and friends when they enjoyed the food.

Teppanyaki Steak Kitanozaka

Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA

Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.

TOKYO FISHERMAN'S WHARF ~UOHIDE~ Shibuya Udagawa Branch

After 20 years, Mr. Nakai teamed up with his senior apprentice.

Yakiniku Horumon Jingisukan Sakaba Lemon

Ms. Kimua is attracted to the food and beverage industry as she can closely engage with guests.

RY'S cafe bar

Researching every day in pursuit of "customer satisfaction."

Kioicho Fukudaya

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Sushi Mukau

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

Tsukishima Kaisen Monja Koboreya Nibangai

Mr. Nakajima creates the future of Monjayaki culture with unorthodox ideas.

Koromo Sushi

Please, casually enjoy sushi in Tsukiji, where seasonal flavors from around the country gather.

Orankuya Main Branch

Please enjoy Kochi's local cuisine and Sushi to your heart's content at Orankuya.

Ginza Cobau Namiki-dori branch

Mr. Oyama warmly welcomes guests and offers sincere hospitality.

Kyoyuke Yokikana

An education major who discovered a passion for cooking has earned a Michelin star.

Yakigai Akoya

Authentic skills learned from Japanese cuisine highlighting shellfish taste.