Chef search result : Page 13

Osaka Teppanyaki Tetsuju 大坂鉄板焼　鉄十 Ginza, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

水野　大志Taishi Mizuno

Creating an extraordinary time for guests with exceptional cuisine in a special space.

Growing up watching the backs of his parents, who ran a skewer restaurant, Mr. Mizuno naturally became a chef. Since joining Tetsuju, an Osaka iron-griddled cuisine restaurant, at 18, he has devotedly gained experience on this path and a wide range of knowledge. He offers a memorable dining experience where diners can enjoy high-quality ingredients and the scenery of Ginza as he continues to hone their technique of bringing out the best of the ingredients. Guests are charmed by his genuine hospitality.

水野　大志Taishi Mizuno

Sushi Murohashi 鮨むろ橋 Nishiki-sanchome, Aichi Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)

室橋　圭介Keisuke Murohashi

Mr. Murohashi is a passionate chef pursuing an ideal who has made the restaurant he wants to go to reality.

He was born in 1986 in Aichi. What inspired him to become a chef was the desire to make a restaurant that he would really like to go to. Trained at a prestigious ryotei restaurant in Gifu for eight years, he acquired traditional skills and a spirit of innovation. After that, he opened his own restaurant in Kariya City, where he continued his efforts for another eight years. In September 2024, he moved to Sakae, Nagoya City, as a new stage. He continues to pursue deliciousness by making the most of the ingredients he selects with his own eyes while maximizing their flavor.

室橋　圭介Keisuke Murohashi

THE PARTY THE　PARTY Kita-Shinchi, Osaka Oyster Bar,Dining bar / Oyster / General / Seafood

岸本　清吾Seigo Kishimoto

The Chef's Recommendations

Mr. Kishimoto experienced the joy and pleasure of making people smile with his own cooking.

He was born in 1957 in Hyogo. His love of meat since childhood led him to develop an interest in the culinary world. After graduating from university, he ran a cattle ranch in Hokkaido and learned the basics. After that, he went to the United States for two years and further expanded his knowledge of meat. Experienced in a variety of culinary genres, mainly Western cuisine, he can cover a wide range of genres.

岸本　清吾Seigo Kishimoto

Zenseki Koshitsu Izakaya Kyushu Washoku HASSHU Nakasu Branch 全席個室居酒屋　九州和食　八州　中洲店 Nakasu, Fukuoka Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Basashi (horse meat sashimi) / Motsu Nabe (offal hot pot)

塩田　頼己Rai Shiota

Mr. Shiota is a young, talented manager who brings a fresh breeze to Nakasu's nightlife.

He was born in 2000 in Fukuoka. After starting as a part-time worker, he joined the company as a full-time employee because he enjoyed serving customers. After two years of training at a long-established yakitori restaurant in Itoshima City, he gained further experience at a sister restaurant, Hasshu Hakata Station Chikushiguchi Branch. Afterward, he was appointed the newly opened Hasshu Nakasu Branch manager. Despite his relatively short career, he has already proven to have a high potential, earning recognition for significantly increasing sales and receiving company awards. He is considered a rising star in the company.

塩田　頼己Rai Shiota

Nihonbashi Tamai Muromachi Branch 日本橋　玉ゐ　室町店 Mitsukoshimae, Tokyo Seafood,Japanese / General

市川　清三Kiyomi Ichikawa

With his experience in Japanese cuisine, Mr. Ichikawa joined the Nihonbashi Tamai Muromachi Branch.

He trained at a Japanese and vegetarian restaurant from April 1975 and at a tempura restaurant from January 1983. And then after working at a hotel and an airport restaurant, he joined Nihonbashi Tamai in 2012. Currently, he works as the head chef at Nihonbashi Tamai Muromachi Branch.

市川　清三Kiyomi Ichikawa

Ayakaritai あやかり鯛 Yushima, Tokyo Local Japanese,Japanese / General / Local Japanese Cuisine / Sake

大山　和樹Kazuki Oyama

Mr. Oyama wants to provide guests with the best pairing of dishes and sake.

He was born in Kanagawa. Influenced by his mother, who was good at cooking, he aimed to be a chef from a young age. After gaining experience in various genres, including Japanese food, he became a head chef at the same time as joining Ayakaritai in 2019. He is also in charge of the Washuya, which operates within the restaurant. As a result, the restaurant has a solid reputation for sake and food pairings, which is highly regarded by many of its regular customers who are sake lovers.

大山　和樹Kazuki Oyama

Amiyakitei Sakae Branch あみやき亭　栄店 Sakae, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

都竹　明Akira Tsutake

To have customers keep coming back to the restaurant.

Mr. Tsutake was born in 1971 in Aichi. After graduating high school, he worked in the manufacturing industry for two years. At age 20, he changed his career to the restaurant industry because he wanted to work interacting with people. He experienced the joys and difficulties of serving customers in the restaurant business. In 2010, he decided to join Amiyakitei after being impressed by its delicious food and customer service. In his fifth year with the company, he experienced the launch of a new restaurant. He was then appointed to a newly opened Sakae branch in 2020. Aiming to be a restaurant where even first-time customers can enjoy delicious food and service and say, "I'll definitely visit again."

都竹　明Akira Tsutake

Shin-Okubo Kankoku Yokocho Hongdaepocha 新大久保韓国横丁　ホンデポチャ Okubo, Tokyo Korean,Other Asian / Korean / Makgeolli

ソンスキSonsuki

Offers dishes that suit Japanese tastes while respecting authentic Korean flavors.

She was born in 1959 in Busan. Came to Japan after working as a chef in Korea for a long time. She joined the kitchen at the opening of the Hongdaepocha Shin-Okubo main branch. Since then, she has worked at a total of 13 branches. Since January 2021, she has been serving dishes that suit the Japanese people's tastes yet still respects the authentic Korean flavor at Shin-Okubo Kankoku Yokocho Hongdaepocha.

ソンスキSonsuki

Sushi Miyako 鮨みやこ Nishi-Shinjuku, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

五十嵐　介一Keiichi Igarashi

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.

五十嵐　介一Keiichi Igarashi

Teppan Yakiniku Steak Mikinao 鉄板焼肉ステーキ樹直 Sannomiya, Hyogo Steak,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak

大塚　直樹Naoki Otsuka

Bringing local flavors to the world. Mr. Otsuka's passion for meat produces the best Teppanyaki.

He was born in 1977 in Hyogo. He decided to pursue his career in the culinary field because he cooks part-time and has loved cooking since he was a student. Trained at local restaurants in Kobe. He developed a particular passion for meat dishes and dreamed of opening a steak restaurant. This dream came true in November 2023 when he opened Teppan Yakiniku Steak Mikinao.

大塚　直樹Naoki Otsuka

Hakata Unagiya Fujiuna 博多うなぎ屋　藤う那 Hakata Station, Fukuoka Unagi (eel),Japanese / Unagi (eel) / Donburi (rice bowl) / Local Japanese Cuisine

金崎　虎之介Toranosuke Kanesaki

In order to deliver delicious eel, Mr. Kanesaki preserves and upholds his skills and knowledge.

He was born in 2001 in Fukuoka. After graduating from a culinary and confectionery school, he joined his current company. He worked at Hakata Uokura and Hakata Izakaya Dogenkai before moving to Hakata Unagiya Fujiuna. There, he learned the skills and knowledge developed by the previous owner at a renowned eel restaurant in Shinshu. He is now thriving as the second-generation owner.

金崎　虎之介Toranosuke Kanesaki

Sumiyaki Hitsumabushi Unagi Munagi 炭焼ひつまぶし鰻　むなぎ（武奈伎） Sakae, Aichi Unagi (eel),Japanese / General / Unagi (eel) / Local Japanese Cuisine

三浦星一Seiichi Miura

Love, passion, and commitment to eel

With passion in his heart, Mr.Miura has honed his skills at a long-established eel restaurant, a sister store, for over 25 years. His grilling technique and commitment are for preserving the traditional taste that transcends time. To bring the eel to its best state, each day is cherished and grilled with heart.

三浦星一Seiichi Miura

Yakitori Kemuri [Sake specialty store] 焼き鳥けむり【日本酒専門店】 Shinjuku East Exit/Kabukicho, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Sake

池原　慎太郎Shintaro Ikehara

Mr. Ikehara aims to make people want to visit the restaurant daily with his delicious skewers and friendly service.

He was born in 1994 in Okinawa and is currently working at Yakitori Kemuri. He is conscious not only of creating an appealing menu that makes the most of tasty chicken skewers but also of providing friendly service. He aims to create a restaurant with a familiar atmosphere that makes people want to visit regularly.

池原　慎太郎Shintaro Ikehara

Syokudoen Namba Walk Branch 食道園なんばウォーク店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak

黒木　幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木　幸喜Kouki Kuroki

Miracle Yukiya 味楽屡　ゆきや Niseko/Kutchan/Rusutsu, Hokkaido Japanese,Japanese / Udon (noodles) / Soba (noodles) / Curry

齋藤　行哉Yukiya Saito

Mr. Saito is pouring his passion into developing safe, healthy food that also accommodates allergies and religious beliefs.

Mr. Saito was born in 1954 in Hokkaido. Losing his mother because of her cancer increased his knowledge about nutrition and oriental medicine. After working for a large agricultural material manufacturer, he became a member of the Community-Reactivating Cooperator Squad for Niseko town in 2011. In November 2012, he established Niseko Food Commission Workers Collective, which makes and sells products made from rice flour from Niseko. Next month, he opened Miracle Yukiya. He serves safe, healthy, and tasty dishes to give guests a "fun experience having dishes together at the same table."

齋藤　行哉Yukiya Saito

Kikou Karahashi 季肴　からはし Kita-Shinchi, Osaka Kaiseki (course menu),Japanese / General / Cookshop / Sashimi (raw fish)/Seafood

TAJ NIKKO タージ日光 Nikko/Kinugawa, Tochigi Indian,Other Asian / Indian / Indian Curry / Beer

Vinod ChhetriVinod Chhetri

Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.

He was born in 1982. Over many years in Japan, he honed his skills as a chef of Indian and Nepalese cuisine. He started working as a chef at TAJ NIKKO, which opened in April 2024. He is expanding new food possibilities using the skills accumulated over the years.

Vinod ChhetriVinod Chhetri

Monzen-nakacho Koshitsu Yakiniku ROYAL 門前仲町　個室焼肉　ロイヤル Monzen-Nakacho, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

横田　工Takumi Yokota

Offering people a "special experience" through a dedication to food and ambiance.

Mr. Yokota has a career as a restaurant chef in Tokyo, bringing pleasant times to many guests through his culinary skills. He is currently working as a chef at Koshitsu Yakiniku Royal. It's a restaurant that pays attention to details, from ingredient selection to the ambiance, to deliver a "special experience." Located in front of Monzen-nakacho Station, it provides moments that satisfy the heart.

横田　工Takumi Yokota

Jingisukan Temujin Yunokawa Branch ジンギスカン　テムジン　湯川店 Hakodate, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Genghis Khan (grilled mutton)

村岡　孝彦Takahiko Muraoka

Inheriting the thoughts of his father, Mr. Muraoka wants to bring smiles to people's faces through food.

He was born on January 29, 1989 in Hokkaido. Following in the footsteps of his father, who was in charge of Jingisukan Temujin, he decided to take on the challenge of running a restaurant. He moved to Tokyo in his early 20s and gained experience and management skills in a variety of restaurants, including izakaya, ramen, and yakiniku restaurants. Respecting the flavors and traditions established by his father, he has paved his way and continues to offer a new style of Jingisukan that many guests love.

村岡　孝彦Takahiko Muraoka

Sushiya no Negami すし屋の根がみ Susukino, Hokkaido Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

根上　和義Kazuyoshi Negami

Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.

Mr. Negami was born in 1963 in Hokkaido. Being influenced by his father, who was a chef, he held hopes of becoming a Japanese chef himself one day. After graduating high school, he trained for around 5 years at a sushi restaurant introduced by an acquaintance. Later on, after working at an eat-out chain sushi restaurant, he worked at the famous Susukino restaurant "Sushiya no Yamada," where he polished his skills for over 20 years. Utilizing his steady skill and rich experience, he opened "Sushiya no Negami" in 2010. His carefully made Ezo-mae sushi, which uses the rich ingredients of Hokkaido, is highly praised.

根上　和義Kazuyoshi Negami

Restaurant ranking

Browsing history

Osaka Teppanyaki Tetsuju

Creating an extraordinary time for guests with exceptional cuisine in a special space.

Sushi Murohashi

Mr. Murohashi is a passionate chef pursuing an ideal who has made the restaurant he wants to go to reality.

THE PARTY

Mr. Kishimoto experienced the joy and pleasure of making people smile with his own cooking.

Zenseki Koshitsu Izakaya Kyushu Washoku HASSHU Nakasu Branch

Mr. Shiota is a young, talented manager who brings a fresh breeze to Nakasu's nightlife.

Nihonbashi Tamai Muromachi Branch

With his experience in Japanese cuisine, Mr. Ichikawa joined the Nihonbashi Tamai Muromachi Branch.

Ayakaritai

Mr. Oyama wants to provide guests with the best pairing of dishes and sake.

Amiyakitei Sakae Branch

To have customers keep coming back to the restaurant.

Shin-Okubo Kankoku Yokocho Hongdaepocha

Offers dishes that suit Japanese tastes while respecting authentic Korean flavors.

Sushi Miyako

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

Teppan Yakiniku Steak Mikinao

Bringing local flavors to the world. Mr. Otsuka's passion for meat produces the best Teppanyaki.

Hakata Unagiya Fujiuna

In order to deliver delicious eel, Mr. Kanesaki preserves and upholds his skills and knowledge.

Sumiyaki Hitsumabushi Unagi Munagi

Love, passion, and commitment to eel

Yakitori Kemuri [Sake specialty store]

Mr. Ikehara aims to make people want to visit the restaurant daily with his delicious skewers and friendly service.

Syokudoen Namba Walk Branch

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

Miracle Yukiya

Mr. Saito is pouring his passion into developing safe, healthy food that also accommodates allergies and religious beliefs.

Kikou Karahashi

TAJ NIKKO

Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.

Monzen-nakacho Koshitsu Yakiniku ROYAL

Offering people a "special experience" through a dedication to food and ambiance.

Jingisukan Temujin Yunokawa Branch

Inheriting the thoughts of his father, Mr. Muraoka wants to bring smiles to people's faces through food.

Sushiya no Negami

Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.