Japanese Chef search result : Page 14

Ryokichi 漁吉 Otaru/Yoichi/Shakotan, Hokkaido Kaisendon (seafood bowl),Japanese / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl) / Donburi (rice bowl)

平本　清忠Kiyotada Hiramoto

Mr. Hiramoto offers superb dishes that make the most of Hokkaido ingredients with techniques honed in the world of sushi artisans.

He was born in 1969 in Chitose, Hokkaido. He is an experienced chef who has been honing his skills in the world of artisan chefs since his teenage years. After working as a chef at a sushi restaurant in Otaru for 20 years, he has worked at many restaurants in Hokkaido, mainly sushi restaurants. Currently, he is the chef at Ryokichi, serving a varied menu that makes the most of Hokkaido ingredients, including those from Yoichi.

平本　清忠Kiyotada Hiramoto

Teppanyaki Ginmeisui GINZA 鉄板焼　銀明翠　GINZA Ginza, Tokyo Japanese,Japanese / General / Teppanyaki (iron griddle grilling) / Wine

綾部　誠Sei Ayabe

In Ginza, enjoy the brilliant techniques of a chef who has worked at renowned hotels inside and outside Japan.

He was born in 1975 in Hyogo Prefecture. He decided to be a chef as he was impressed with the dishes served at hotels during the Kobe Expo. At the age of 18, he entered [Kobe Portopia Hotel] and worked actively at the teppanyaki (grilled on iron griddle) restaurant while having training for western and Japanese cuisines. In his 20's, he worked actively at a renowned hotel with 5 stars in the Netherlands for 3 years, and made achievements as the master chef. After returning to Japan, he improved his skills and qualified as an instructor at the Teppanyaki Association and was approved as a sommelier by J.S.A. In 2010, he became the general master chef at Mars Garden Wood GOTEMBA. In 2014, he opened [Ginmeisui Ginza branch].

綾部　誠Sei Ayabe

Doikatsuman Gion Yasaka Branch 土井活鰻　祇園八坂店 Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Unagi (eel),Japanese / Unagi (eel)

土井　貴史Takashi Doi

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Mr. Doi's grandfather managed a river fish market in Kyoto's central wholesale market, so he was familiar with trade since he was a child. He trained under his grandfather after graduating high school and inherited the river fish market at the age of 26, after his grandfather passed away. In March 2018, he changed industries from the fish wholesale market, opening Doikatsuman and becoming the owner. After opening the first branch in Fushimi-Inari, he opened a second restaurant in Gion-Yasaka.

土井　貴史Takashi Doi

Yufuin Sansyorou ゆふいん山椒郎 Yufuin(Yufu), Oita Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine

山田　竜也Tatsuya Yamada

To be a chef who always connects with his customers

Born in 1988 in Fukuoka, Tatsuya started his culinary career after graduating high school at 18. He had the opportunity to apprentice to Kenichi Shine, who was the head chef at the ryokan (traditional Japanese inn) "Soan Kosumosu." While studying under Kenichi, he learned everything about working in a kitchen from scratch, including skills and mindset. In 2013, Kenichi opened "Sansyouryou," and a year later, Tatsuya transferred there to work with him. By 2018, Tatsuya had become the head chef and manager. With an unwavering interest in food, he continues to surprise and entertain his guests with his cooking every single day.

山田　竜也Tatsuya Yamada

Kushinobo Kyoto Station Branch 串の坊　京都駅店 Kyoto Station, Kyoto Japanese,Japanese / Kushiage (deep-fried skewers)

木本　龍治Ryuji Kimoto

Simple in appearance but requires creativity and meticulous preparation.

Born in 1970 in Hyogo prefecture. He worked at a major grocery store chain after graduating high school, earning his knowledge and experience by supplying fresh vegetables and seafood. In 1991, he entered Kushinobo through his acquaintance. He learnt the basics in preparing ingredients and deep-fried dishes to refine his technique. He now assumes the role of manager at Kushinobo Kyoto Station branch and puts his heart into preparing ingredients for each menu.

木本　龍治Ryuji Kimoto

Kawaei 川栄 Akabane, Tokyo Japanese,Japanese / Unagi (eel)

石井　勇介Yusuke Ishii

This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.

He was born in Tokyo in 1986. After graduating from high school and working in a different industry, he decided at the age 20 of that he was going to take over the family business, [Kawaei], someday. He set the goal of achieving the skill set of his father, the chef of the restaurant before he took over, and learned by observing him. In his 10th year working there, although he still said [my father is still a much better chef than I am], the previous generation watched over his technique as he took over the restaurant. While preserving the techniques passed down from his grandfather, he also takes a flexible approach to the changing era. In this way, he is aiming to establish a new style for the restaurant.

石井　勇介Yusuke Ishii

An no Ie アンの家 Nakajima Park, Hokkaido Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak

大西　悦子Etsuko Onishi

A mother wants children to eat real food.

Born in Hokkaido in 1950. Learned the basics of cooking in culinary school, and returned to her hometown in Hokkaido. One day, she learned about the Wagyu boom taking the world by storm, and she "wanted to offer real Wagyu beef at a reasonable price." In addition, there as the mother of a child, she also wanted her child to eat authentic food, and this lead to the decision to open her own shop.

大西　悦子Etsuko Onishi

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

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 Mochifuji 銀座もちふじ Ginza, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)

黒須　法明Noriaki Kurosu

With his training at famous restaurants and unique philosophy, Mr. Kurosu weaves a new food story in Ginza.

He was born in 1973 in Ibaraki. On the recommendation of his teacher at the cooking course at Utsunomiya Junior College Attached High School, he trained at famous restaurants such as Ginza Kyubey Hotel Okura Branch, Nogizaka Kamiya, and Ginza Rin. After that, he struck out on his own and opened Ginza Kurosu. After six years of operating that restaurant, he newly opened Ginza Mochifuji in February 2024. Besides improving himself as a chef, he has also studied economics in Keio University's Correspondence Course and is seeking initiatives to reduce food loss and business-related waste.

黒須　法明Noriaki Kurosu

Unagi-ka Shibafuku-ya うなぎ家　しば福や Nagoya Station, Aichi Japanese,Japanese / Unagi (eel) / Donburi (rice bowl) / Hitsumabushi (eel bowl)

柴田　哲滝Satoru Shibata

He went from observing his father who was farming eel, to entering the cooking field.

He was born in 1972 in Aichi prefecture. Observing his father who was an eel farmer, he was fascinated with eels and eel cuisine. Though he worked once as a foreman in the construction industry, he left the industry to start training as a chef in 2003 at [Sumiyaki Unafuji] in Nagoya. After working as its master chef and manager, he went independent and finally opened [Unagi-ka Shibafuku-ya].

柴田　哲滝Satoru Shibata

Fugetsu Moyuk Branch 風月　モユク店 Odori Park, Hokkaido Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)

三好　沙弥香Sayaka Miyoshi

Ms. Miyoshi balances work and family, excelling in customer service, cooking, and acting as the assistant manager.

She was born in 1983 in Hokkaido. She joined the company in July 2016 and now works as an assistant manager at Fugetsu Moyuk Branch. Since joining the company, she has been balancing work and parenting. In addition to serving customers and cooking, she serves as the manager when the manager is absent.

三好　沙弥香Sayaka Miyoshi

Akahagi Sushi Tamahagane 赤萩鮨玉鋼 Chikusa/Imaike/Ikeshita, Aichi Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

市來　隆司Takashi Ichiki

Mr. Ichiki continues to tirelessly pursue the most delicious food from his childhood to the present.

He was born in 1984 in Aichi. His love of eating delicious food and cooking led him to become a chef in his teens. At age 15, he entered the world of food and beverage. After 4 years of kaiseki cooking and 16 years of sushi, he works at Tamahagane. His life as a chef began with a longing for food. Even now, he continues to tirelessly pursue delicious food.

市來　隆司Takashi Ichiki

Kyoto Stand Kiyokiyo Kiyamachi Main Branch 京都スタンドきよきよ木屋町本店 Kiyamachi/Pontocho, Kyoto Japanese,Japanese / Local Japanese Cuisine / Sawa (cocktail of spirits and soda) / Sake

山本　由矢Yuya Yamamoto

His efforts and fate have led Mr. Yamamoto to build a career as a chef.

Mr. Yamamoto was born in 1989 in Kyoto. An acquaintance invited him to enter the world of chefs. He worked in hotel operations for about two and a half years, learning the basics of customer service and hospitality. After that, he became increasingly attracted to cooking, and his desire to make delicious food with his hands grew stronger. Amid such a situation, he had an opportunity to join Kyoto Stand Kiyokiyo Kiyamachi Main Branch. Currently, he is developing his cooking knowledge further while improving his handling of ingredients and cooking techniques.

山本　由矢Yuya Yamamoto

Unagi Jinta うなぎじん田 Tenjinbashi/Tenjinbashi-suji, Osaka Japanese,Japanese / General / Unagi (eel)

甚田　國晴Kuniharu Jinta

Keeps the traditional taste of the old-established unagi (eel) restaurant passed down from grandfather and father.

He was born in 1972 in Osaka. Though his grandfather wanted him to succeed the old-established restaurant [Daimi] that was founded in 1912, he rebelled against it and went to the US to enter a university. In the US, though, he realized the wonderful parts of Japan and his family business and decided to succeed the restaurant. Unfortunately the restaurant was closed down due to financial difficulties, so he restarted from wholesaling eels in a small space at a fish shop. This business went well and was able to expand to have its own eel shop. In 2016, he finally opened [Unagi Jinta] on the second floor of the eel shop. He is currently keeping the traditional taste of his family based on the recipe of his grandfather and father.

甚田　國晴Kuniharu Jinta

Ipponyari 一本槍 Fushimi/Daigo, Kyoto Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

山中　宏明Hiroaki Yamanaka

Mr. Yamanaka is the 2nd generation of the family to maintain the same taste and dedication inherited from his father.

He was born in 1969 in Kyoto. His family initially ran a sushi restaurant but changed it to a fugu restaurant. His love of cooking and the fact that he had a vague longing to become a chef after watching his father's back led him to pursue a career in the culinary arts. He trained at kappo restaurants in Jiyugaoka, Tokyo, and Tochigi. As the restaurants served fugu depending on the season, he honed his skills in handling the fish. Currently, he is the 2nd generation chef at Ipponyari.

山中　宏明Hiroaki Yamanaka

San Bettei Kitashinchi Branch 燦別邸　北新地店 Kita-Shinchi, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

井上　学Manabu Inoue

Mr. Inoue values the relationships and bonds with people in his life.

Learning the importance of connection with others through baseball, he entered the food and beverage industry at 18. It was 19 years ago that he first met the owner of San Bettei. Due to the company's rapid growth, which started as a Kushikatsu (deep-fried skewers) restaurant, he was separated from the owner and left the company. He studied service in Italian and French restaurants, then worked in construction and as an executive at a ramen restaurant. However, he could not forget the owner whom he respected and connected with him via SNS. When San Bettei from Onna-son, Okinawa, was opening in Kitashinchi, he joined the restaurant as a manager, realizing his wish to work with the owner.

井上　学Manabu Inoue

Edomae Tempura Tendo 江戸前天麩羅　天堂 Machiya, Tokyo Japanese,Japanese / Soba (noodles) / General / Tempura (battered, fried seafood and vegetables)

松浦栄治Eiji Matsuura

Serving dishes prepared with sincerity and care.

Mr. Matsuura was born in 1974 in Niigata Prefecture. He deeply loves traditional Japanese cuisine, such as delicious rice, tempura, sushi, and sukiyaki.

松浦栄治Eiji Matsuura

Sake to Soba Taihoku 酒と蕎麦　大北 Matsumoto Station, Nagano Soba (noodles),Japanese / Soba (noodles) / General / Sake

江崎　隆信Takanobu Ezaki

No compromise in the pursuit of cuisine! Mr. Ezaki is a Japanese artisan chef who pours his sincere love for ingredients.

He was born in 1967 in Nagano. Trained as a chef in Osaka and Tokyo for a long time, he also studied in the Netherlands for six years. After returning to Japan, he moved to his hometown of Nagano, where he is currently the general chef of Taihoku, coordinating the flavor of the entire restaurant. His policy is to treat each ingredient with sincerity and love. By incorporating seasonal produce into his dishes, he brings out the best of it. His efforts to surprise and delight his guests never stop.

江崎　隆信Takanobu Ezaki

President CHIBO Minami-honten ぷれじでんと千房　南本店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

植田　瞬Shun Ueda

A chef whose delicate skills have raised okonomiyaki to a higher level.

Mr. Ueda was born in 1996 in Fukuchiyama-shi, Kyoto. Having always loved to eat, he aspired to become a chef and entered the food industry. Obtained his chef's license while still in high school, and after graduation, he started working at President CHIBO Minami-honten. He goes to various restaurants to study the flavors and cooking methods. This is all because he wants his customers to be impressed by the food he serves. He says, "I hope that through cooking, people can nourish their energy for tomorrow."

植田　瞬Shun Ueda

Restaurant ranking

Browsing history

Ryokichi

Mr. Hiramoto offers superb dishes that make the most of Hokkaido ingredients with techniques honed in the world of sushi artisans.

Teppanyaki Ginmeisui GINZA

In Ginza, enjoy the brilliant techniques of a chef who has worked at renowned hotels inside and outside Japan.

Doikatsuman Gion Yasaka Branch

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Yufuin Sansyorou

To be a chef who always connects with his customers

Kushinobo Kyoto Station Branch

Simple in appearance but requires creativity and meticulous preparation.

Kawaei

This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.

An no Ie

A mother wants children to eat real food.

Katsudon Kouei

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

Orankuya Main Branch

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

Ginza Mochifuji

With his training at famous restaurants and unique philosophy, Mr. Kurosu weaves a new food story in Ginza.

Unagi-ka Shibafuku-ya

He went from observing his father who was farming eel, to entering the cooking field.

Fugetsu Moyuk Branch

Ms. Miyoshi balances work and family, excelling in customer service, cooking, and acting as the assistant manager.

Akahagi Sushi Tamahagane

Mr. Ichiki continues to tirelessly pursue the most delicious food from his childhood to the present.

Kyoto Stand Kiyokiyo Kiyamachi Main Branch

His efforts and fate have led Mr. Yamamoto to build a career as a chef.

Unagi Jinta

Keeps the traditional taste of the old-established unagi (eel) restaurant passed down from grandfather and father.

Ipponyari

Mr. Yamanaka is the 2nd generation of the family to maintain the same taste and dedication inherited from his father.

San Bettei Kitashinchi Branch

Mr. Inoue values the relationships and bonds with people in his life.

Edomae Tempura Tendo

Serving dishes prepared with sincerity and care.

Sake to Soba Taihoku

No compromise in the pursuit of cuisine! Mr. Ezaki is a Japanese artisan chef who pours his sincere love for ingredients.

President CHIBO Minami-honten

A chef whose delicate skills have raised okonomiyaki to a higher level.