Chef search result : Page 13

Musshu Mizuki 夢酒みずき Ginza, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu

梅村　孝利Takatoshi Umemura

Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.

He was born in 1976 in Saitama. His family owned a restaurant, and he grew up watching his father, a chef, at work, and naturally wanted to become a chef. He trained at a Japanese restaurant in Tokyo and obtained a chef's license. He also obtained a Fugu (blowfish) chef's license from the Tokyo Metropolitan Government. In 2008, he was fortunate enough to be invited to join MIKI CO. After working at affiliated restaurants in Yurakucho and Ikebukuro, he has been the head chef at Musshu Mizuki since 2012.

梅村　孝利Takatoshi Umemura

Miso Senka Ramen Shop TSUBAKI SECOND 味噌専科　麺屋　椿　TSUBAKI SECOND Hakodate, Hokkaido Ramen,Ramen (noodles) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)

手取　崇Takashi Tedori

Overcoming his parents' opposition, Mr. Tedori started walking the path of cuisine. He focuses on his 2 restaurants that compete on miso ramen.

Mr. Tedori was born in 1982 in Hokkaido. As a young boy, he loved exercise and baseball. Though his parents wanted him to have a steady job, he was attracted to acquire a special skill. So he started working part-time as a high school student at Hakodate Noodle Kitchen Ajisai. After graduating from a vocational school, he was employed full-time at that same restaurant. While visiting various branches, he was promoted to main branch head when he was 24. After sharpening his general manager and restaurant head skills, he opened Ramen Shop TSUBAKI in 2022. The following spring, he opened the second branch, Miso Senka Ramen Shop TSUBAKI SECOND.

手取　崇Takashi Tedori

Isshinmaru Dogo Branch 一進丸　道後店 Dogo Onsen, Ehime Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

替地　亮介Ryosuke Kaechi

Cooking and foodstuffs have been a part of Mr. Kaechi's life since childhood, as his parents owned a fresh fish store.

He was born in 1976 in Ehime. His parents ran a fresh fish store, so cooking and foodstuffs were familiar to him from an early age. After working in the aquaculture business, he became independent at 27 and opened a restaurant. After that, he launched a company and currently operates seven restaurants in Ehime Prefecture. In January 2025, he opened the Isshinmaru Dogo branch as an affiliate of the popular Isshinmaru restaurant in the Okaido shopping street in Matsuyama City. Like the main branch, it is a place where you can enjoy the "deliciousness of Ehime" to the fullest.

替地　亮介Ryosuke Kaechi

Osakaya Hamanomachi Branch 大阪屋　浜町店 Nagasaki City, Nagasaki Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak

小松　貴之Takayuki Komatsu

An expert connoisseur who is behind the sourcing of ingredients for Osakaya.

Mr. Komatsu was born in 1974 in Nagasaki-shi, Nagasaki. Joined Osakaya Hamanomachi Branch at its opening. He is a skilled connoisseur who has been taking responsibility for the Osakaya Group's purchasing. Without compromising on purchasing, he has developed dishes that will please customers with his steady attitude as a chef.

小松　貴之Takayuki Komatsu

Yakiniku Wabi Sabi Hozenji-Yokocho Main Branch 焼肉侘び寂び　法善寺横丁本店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine

宮里　常治Tsuneharu Miyasato

Mr. Miyasato has loved to eat since he was a child and cooked by himself.

He was born in 1981 in Okinawa. From an early age, he loved eating and cooking his food at home. At the age of 20, he entered the culinary world and began his training. He honed his skills for 17 years at a kappo restaurant, which once won a star in the Michelin Guide, and for three years at a sushi restaurant. Currently, he is the owner of Yakiniku Wabi Sabi, which opened in June 2022. He says he wants guests to spend a relaxing and peaceful time in a relaxed atmosphere.

宮里　常治Tsuneharu Miyasato

Japanese Cuisine Ryotei Kadomatsu 日本料理　料亭　門松 Odawara/Minamiashigara, Kanagawa Japanese,Japanese / General / Shabu-shabu (boiled meat slices) / Tempura (battered, fried seafood and vegetables)

大久保　昌彦Masahiko Okubo

The Chef's Recommendations

With dependable skills and sensibilities taught by a master chef, he serves Japanese cuisine enriched by the seasons

He was born in 1960 in Kanagawa. Being manually dexterous since his childhood, and having an interest in cooking, he decided to pursue a cooking career. He became head chef of Ryotei Kadomatsu after 10 years of experience at a Ryotei restaurant in Kamakura and 8 years at a hotel in Yokohama.

大久保　昌彦Masahiko Okubo

Japanese Cuisine Shingetsu 日本料理　新月 South Otsu, Shiga Japanese,Japanese / Fugu (blowfish) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

和田　知子Tomoko Wada

The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.

Ms. Wada was born in Kyoto. She grew up as the eldest daughter in a family that ran a 360 year-old traditional Japanese restaurant in Higashiyama, Kyoto called [Harise]. She met and married her husband while refining her cooking skills at the restaurant. She then began to work as the manager and proprietress of his family's inn, [Shingetsu], located at his family home. Later, changing her business focus to kaiseki (traditional Japanese course cuisine), she opened the [Japanese Cuisine Shingetsu] restaurant. Using the knowledge she gained from her own family, she treats each of her guests with warm hospitality as a manager, with a brief that she was born to be a proprietor.

和田　知子Tomoko Wada

Restaurant BudoonoMori Les Tonnelles レストランぶどうの森　レ・トネル Uchinada/Kanaiwa, Ishikawa French,Italian/French / French / Wine / Soup

Marco SantoscoyMarco Santoscoy

Mr. Santoscoy pursues a new French cuisine style by weaving his ideas into Japanese ingredients.

He was born in 1992 in Guanajuato, Mexico. After studying the basics of French and other cuisines in Argentina, he moved to the United States. While gaining experience at Napa Valley and Scottsdale restaurants, he became familiar with traditional Japanese crafts such as Japanese kitchen knives and Noh masks. In 2016, he moved to Japan because he wanted to "see Japan with his own eyes, where many things he feels his sensitivity sympathizes with." Enchanted by abundant food, beautiful nature, and warm-hearted people, he relocated to Ishikawa.

Marco SantoscoyMarco Santoscoy

PACE ITALIAN LOUNGE PACE　ITALIAN　LOUNGE Azabu-Juban, Tokyo Italian,Italian/French / Italian / Cocktail / Wine

瀬戸　恵多SETO KEITA

Became a chef before I knew it. My intuition tells me it was the best choice.

He was born in Miyagi Prefecture in 1985. He set his eyes on a cooking career while he was trying out for a wide variety of professions. His thought process going into his new culinary career was that, "It looked like an attractive career when I checked it out, and I thought it might be a great way to meet new people." These days he is constantly communicating with customers and always finding new and interesting things as he works on his menu. It seems his decision to cook professionally was indeed the right choice, and he works hard to delight customers with his food and customer service.

瀬戸　恵多SETO KEITA

Aji no YOHEI 味の与平 Hida/Takayama, Gifu Teppanyaki,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Local Japanese Cuisine

田中　進Susumu Tanaka

From the food perspective, Mr. Tanaka conveys the charm of his hometown, Hida Takayama.

He is from Gifu. An experienced chef who has built a career focusing on Japanese cuisine. He is currently the head chef at Aji no YOHEI. Hida Takayama is an important hometown for him. He conveys the charm of his hometown from the perspective of food.

田中　進Susumu Tanaka

Hakodate Dining Gaya 函館ダイニング雅家 Hakodate, Hokkaido Izakaya (Japanese tavern),Taverns / Sushi / Sashimi (raw fish)/Seafood / Crab

築城　明博Akihiro Tsuiki

His vast knowledge of a range of cuisines, including Japanese, is the backbone of Hakodate Dining Gaya

Born in Hakodate, he enjoyed eating from a young age and developed an interest in cooking. When he was heavily into boxing, he often ate ramen. This prompted him to move to Tokyo to study Chinese cuisine. After that he developed an extraordinary talent for cooking and built up experience and expertise across a range of different culinary styles including provincial cuisine and traditional Japanese cuisine. "What you see and what you eat will be a very powerful thing for a chef," he says. He continues to study cooking by trying dishes at many different restaurants. His expertise and constant self-improvement play a central role in the food served at Hakodate Dining Gaya today.

築城　明博Akihiro Tsuiki

Mahoroba Teppan Okinawa mahoroba　鉄板　沖縄 Matsuyama/Kume/Wakasa, Okinawa Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okinawa Cuisine / Steak

新垣　淑也Yoshiya Arakaki

Mr. Arakaki was fascinated by the world of French cuisine, which he could produce in total.

He was born in 1977 in Okinawa. His parents are confectioners who run a cake shop. The two of them inspired him to enter the food industry. He began his career in French cuisine, where he could learn not only about desserts but also all of cooking. At the age of 20, he went to France to train at a two-star restaurant, Jean Bardet, where he was deeply exposed to the authentic taste of France. After returning to Japan, he worked in a restaurant in Tokyo. He encountered teppanyaki at The Busena Terrace in Okinawa and became the chef at Mahoroba in 2015.

新垣　淑也Yoshiya Arakaki

Jinroku 甚六 Shirokane/Shirokanedai, Tokyo Teppanyaki,Yakiniku/Steak / Takoyaki (octopus balls) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

應田　壽一Hisakazu Ota

Mr. Ota has been pursuing the possibilities of Teppan cuisine for over 35 years, with the Kansai as the backbone.

He was born in 1962 in Osaka. Growing up in Tsuruhashi, Osaka, known as the town of okonomiyaki and yakiniku, he became familiar with the taste from an early age. After moving to Tokyo, he was engaged in a different industry before switching careers and opening Jinroku in Shirokane in 1989. Later, he opened JINROKU Pacific in Hawaii and JINROKU Anti in Haneda Airport as directly managed branches. In addition, he is also involved in producing hotels and highway service areas. In 2021, the main restaurant reopened following the renovation of the building. Yakiniku Imajin also opened adjacent to it.

應田　壽一Hisakazu Ota

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

Shibuya Niku-Yokocho Teppan 渋谷肉横丁　てっぱん Shibuya Center-Gai/Koen-Dori, Tokyo Izakaya (Japanese tavern),Taverns

宮坂　学Manabu Miyasaka

Former Thai restaurant owner, pioneer of Thai cuisine in Japan.

Mr. Miyasaka was born on February 6, 1963, in Tokyo. He opened a Thai restaurant in Kichijoji in 1986. Traveled abroad for 10 years to train in Thai cuisine. He also has a unique background, serving as a high school baseball coach for 17 years. Also becoming well-known as the father of one of Comdot's (famous Japanese Youtuber) local friends, Kanata. He is a friendly and friendly person who puts his heart and soul into every dish.

宮坂　学Manabu Miyasaka

Wagyu Yakiniku Horumon Aigo 和牛焼肉ホルモン　アイゴ Miyako Island/Ishigaki Island, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)

小底　博輝Hiroki Kosoko

Mr. Kosoko offers truly delicious Wagyu beef with his meat butchering career of over 20 years.

Mr. Kosoko was born in 1988 in Okinawa. He was born and raised on Ishigaki Island. He worked for about 20 years at a butcher store Misaki Gyu Honten that specializes in brand-name beef nurtured by the island's rich nature. As a managing director, he traveled throughout Japan and Taiwan. He became independent in 2020 and launched the Ishigaki Island Red Meat Shop. While engaged in meat sales, wholesale sales, and beef consulting, he became the manager of Wagyu Yakiniku Horumon Aigo, which he initially entered as a supplier. He is also in the kitchen and welcomes guests from around the island and beyond.

小底　博輝Hiroki Kosoko

Feliz-malto Feliz-團斗 Malto Shijo Karasuma/Karasuma Oike, Kyoto Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

田島　啓史Hiroshi Tajima

Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.

Mr. Tajima was born in 1981 in Kyoto. Loves to cook, so he naturally wanted to become a chef. Began training at the age of 20 at a renowned restaurant in Arashiyama that offers a fusion of Kyoto cuisine and French courses. For 6 years, he studied single-mindedly and gained further experience in creative Japanese restaurants and Izakaya (Japanese-style pubs). He joined the company in February 2018 when a person he worked with at the creative Japanese restaurant launched TD-MOVE Inc. and invited him to join the company. He has worked as the head chef at Feliz-malto since March 2018.

田島　啓史Hiroshi Tajima

Miyazaki Beef Restaurant NAHA MIYACHIKU 宮崎牛専門店　那覇　みやちく Miebashi, Okinawa Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Kaiseki (traditional multi-course meal) / Steak

加藤　清隆Kiyotaka Kato

Bringing out the potential of "Miyazaki Beef" from various perspectives.

Mr. Kato was born in 1982 in Osaka. With over a decade of experience as a chef at a renowned French restaurant in Ashiya, Hyogo, he later joined the "Miyachiku Osaka Branch." Currently, in addition to entertaining guests as a teppanyaki chef, he also develops menus featuring "Miyazaki beef." Mr. Kato is an expert in French and teppan cuisine and a sommelier. From various angles, he proposes menus that bring out the full potential of Miyazaki beef.

加藤　清隆Kiyotaka Kato

Motsusui Nara-Sanjo Branch もつ粋　奈良三条店 Nara, Nara Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Horumon (offal meat) / Motsu Nabe (offal hot pot)

森下　良希Yoshiki Morishita

Mr. Morishita is a chef who supports various menus such as motsunabe, skewers, and a la carte dishes.

He was born in 1993 in Nara and has been engaged in the food and beverage industry since he was 16. Beginning with a part-time job, he worked as a cook in a Chinese restaurant, a ramen restaurant, and an izakaya pub. Currently, he is a chef at Motsusui Nara-Sanjo Branch. Mr. Morishita has experienced menus of various genres. In addition to motsunabe and skewers, he supports a varied menu that features mainly Japanese dishes but also Korean-style dishes

森下　良希Yoshiki Morishita

Yakiniku & Shabu-shabu Matsusaka 焼肉＆しゃぶしゃぶ　松坂 Tenmonkan/Bayside, Kagoshima Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ)

松元　享芳Takayoshi Matsumoto

Aiming to provide services that meet the needs of many guests.

Mr. Matsumoto was born in 1986 in Kagoshima. He gained experience in izakaya (Japanese-style pubs) and Japanese restaurants, learning various skills from management to culinary know-how. With his experience on-site, he focuses on managing restaurants to meet customer needs.　On July 11, 2024, he reopened the long-established yakiniku restaurant founded in 1971 as Yakiniku & Shabu-shabu Matsusaka. Based on the knowledge and skills accumulated, he continues to take on new challenges with a view to opening new restaurants in the future.

松元　享芳Takayoshi Matsumoto

Restaurant ranking

Browsing history

Musshu Mizuki

Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.

Miso Senka Ramen Shop TSUBAKI SECOND

Overcoming his parents' opposition, Mr. Tedori started walking the path of cuisine. He focuses on his 2 restaurants that compete on miso ramen.

Isshinmaru Dogo Branch

Cooking and foodstuffs have been a part of Mr. Kaechi's life since childhood, as his parents owned a fresh fish store.

Osakaya Hamanomachi Branch

An expert connoisseur who is behind the sourcing of ingredients for Osakaya.

Yakiniku Wabi Sabi Hozenji-Yokocho Main Branch

Mr. Miyasato has loved to eat since he was a child and cooked by himself.

Japanese Cuisine Ryotei Kadomatsu

With dependable skills and sensibilities taught by a master chef, he serves Japanese cuisine enriched by the seasons

Japanese Cuisine Shingetsu

The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.

Restaurant BudoonoMori Les Tonnelles

Mr. Santoscoy pursues a new French cuisine style by weaving his ideas into Japanese ingredients.

PACE ITALIAN LOUNGE

Became a chef before I knew it. My intuition tells me it was the best choice.

Aji no YOHEI

From the food perspective, Mr. Tanaka conveys the charm of his hometown, Hida Takayama.

Hakodate Dining Gaya

His vast knowledge of a range of cuisines, including Japanese, is the backbone of Hakodate Dining Gaya

Mahoroba Teppan Okinawa

Mr. Arakaki was fascinated by the world of French cuisine, which he could produce in total.

Jinroku

Mr. Ota has been pursuing the possibilities of Teppan cuisine for over 35 years, with the Kansai as the backbone.

Kinsaiya Hakata Eki Chikagai Branch

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

Shibuya Niku-Yokocho Teppan

Former Thai restaurant owner, pioneer of Thai cuisine in Japan.

Wagyu Yakiniku Horumon Aigo

Mr. Kosoko offers truly delicious Wagyu beef with his meat butchering career of over 20 years.

Feliz-malto

Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.

Miyazaki Beef Restaurant NAHA MIYACHIKU

Bringing out the potential of "Miyazaki Beef" from various perspectives.

Motsusui Nara-Sanjo Branch

Mr. Morishita is a chef who supports various menus such as motsunabe, skewers, and a la carte dishes.

Yakiniku & Shabu-shabu Matsusaka

Aiming to provide services that meet the needs of many guests.