Chef search result : Page 17

DAL-MATTO Nishi-Azabu Main Store DAL-MATTO　西麻布本店 Nishi-Azabu, Tokyo Italian,Italian/French / Italian / Pasta / Wine

平井　正人Masato Hirai

The Chef's Recommendations

Studied in Italy and under famous chefs, propelled by a desire for food that never gets old

Chef Hirai was born in Shizuoka Prefecture in 1973. After graduating high school, he worked for two years at an Italian restaurant in Ota, Gunma Prefecture called Primavera, and then moved to Italy. After training in restaurants in Liguria and Tuscany, he returned to Japan and joined the staff of the newly opened La Bettola da Ochiai. He went on to polish his skills working at well-known restaurants including Crattini, before opening DAL-MATTO in 2004.

平井　正人Masato Hirai

Steak AOHIGE ステーキ青ひげ Hondori/Tatemachi, Hiroshima Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

谷　太輔Daisuke Tani

Learned the know-how of restaurant management while working in a company and started an independent business.

Mr. Tani was born in 1983 in Kumano, Hiroshima. While studying at a medical university, he felt that "eating and drinking have the power to energize people" and began to consider running a restaurant in the future. However, as he worked for a medical equipment manufacturer after qualifying as a radiology technician, he realized that "cooking alone is not enough to make people happy" and that "it is important to continue doing ordinary things such as greeting, cleaning, and personal grooming as a matter of course." He decided to start his own business with the philosophy of maintaining an "Aohige (freshly shaven clean look)."

谷　太輔Daisuke Tani

Cafe Marugo cafe　MARUGO（カフェ・マルゴ） Yakuin, Fukuoka Cafe,Cafe/Sweets / Cake / Ice Cream / Coffee

白石　泰隆Yasutaka Shiraishi

The Chef's Recommendations

From a part time job to the coffee business.

Through a part time job at his aunt's friend's shop, he learned the depth of the coffee world, and chose it as his path. Afterwards, he trained at a few cafes and in November 2010 opened "cafe MARUGO," which he runs now.

白石　泰隆Yasutaka Shiraishi

Katsura Hanare かつら　はなれ Chayamachi/Nakazakicho, Osaka Japanese,Japanese

井上　桂Kei Inoue

Ms. Inoue wants you to enjoy the most delicious way to eat seasonal ingredients.

She was born in 1977 in Osaka. After experiencing various cooking genres, such as Kappo, hotels, and Japanese restaurants, she became independent in 2007 with the opening of Wasai Chubo KATURA. Currently, she is responsible for the kitchens of two restaurants, Wasai Chubo KATURA and Katsura Hanare. She believes that delicious food makes people happy, so she herself tries to enjoy cooking.

井上　桂Kei Inoue

Agu Tonkatsu Coshon アグーとんかつコション Okinawa Prefectural Office, Okinawa Japanese,Japanese / Tonkatsu (fried pork cutlet)

宮城　康司Koji Miyagi

As he liked cooking since he was a child, he worked part time at a restaurant.

He was born in 1988 in Okinawa prefecture. As he liked cooking since he was a child, he worked part-time at a restaurant in his vocational school days. After graduation, he trained at a hamburger steak restaurant for a year and a half, and at soba (buckwheat noodles) shop for 1 year, then moved to Tokyo. After working at an izakaya (Japanese pub) for 3 years and at udon (thick noodles) shop for 1 year, he returned to Okinawa prefecture and was involved in cooking hospital meals. Currently, he is working as the master chef at [Agu Tonkatsu Coshon].

宮城　康司Koji Miyagi

Hokkaido Italian Mia Bocca Shinjuku Takashimaya Branch 北海道イタリアンミア・ボッカ新宿タカシマヤ店 Shinjuku-Sanchome, Tokyo Italian,Italian/French / Italian / Pizza / Pasta

Onzoshi Kiyoyasutei 御曹司　きよやす邸 Roppongi, Tokyo Japanese,Japanese / General / Japanese Beef Steak / Teppanyaki (iron griddle grilling)

今野　正博IMANO MASAHIRO

He started as a chef and his career carried him into management.

He remembers how moving it is to see delighted diners who came all the way out to taste his cooking enjoy the meals he set out for them!

今野　正博IMANO MASAHIRO

Mizutaki Ryotei Hakata Hanamidori Tenjin Branch 水たき料亭　博多華味鳥　天神店 Imaizumi, Fukuoka Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)

河津　善陽Yoshiharu Kawatsu

Hanamidori Chicken, developed with the utmost care and attention to detail.

The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself, Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe.

河津　善陽Yoshiharu Kawatsu

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

WASHOKU Seafood Ocean WASHOKU　海の幸　おーしゃん Susukino, Hokkaido Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton)

坂本　康太Kota Sakamoto

Offering a novel setting for an uplifting experience.

While working as a stage actor in Tokyo, Mr. Sakamoto got the opportunity to work in a restaurant and moved to Hokkaido. He is now the manager of "WASHOKU Seafood Ocean", which opened on October 29, 2022. With the desire to "work related to people" and "to meet and talk to various people," he aims to create a comfortable restaurant for guests and staff.

坂本　康太Kota Sakamoto

Kaiseki Mita Basara Bettei 懐石　三田ばさら　別邸 Roppongi, Tokyo Kaiseki (course menu),Japanese / Sukiyaki (hot pot stew) / General / Kaiseki (tea-ceremony dishes)

雨宮靖憲Yasunori Amemiya

After gaining experience in Tokyo restaurants, Mr. Amemiya became the head chef at Kaiseki Mita Basara Bettei.

After graduating from a cooking school, Mr. Amemiya worked at several restaurants in Tokyo. Later on, he was appointed as head chef of Kaiseki Mita Basara Bettei. With Japanese food as a base, he makes course cuisine that weaves the essences of countries across the world.

雨宮靖憲Yasunori Amemiya

Nidaime Sushi Katsurada Ebisu & Daikanyama Branch 二代目鮓桂田恵比寿・代官山店 Daikanyama, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

光野　智昭 Tomoaki Mitsuno

Mr. Mitsuno takes over the skills and will of his predecessor as a professional sushi chef.

He was born in 1976 in Fukuoka. He longs for a job as an artisan who creates something on his own. Because of his love of fish dishes, he decided to become a chef. After gaining experience as a Japanese chef, he was involved in launching "Sushi Katsurada" with the previous owner, Mr. Katsurada, when he was 30 years old. Having worked there for 10 years, he moved to the kappo counter restaurant of a members-only hotel and gained experience as head chef. Upon Mr. Katsurada's retirement, he renamed the restaurant "Nidaime Sushi Katsurada" and took over the post.

光野　智昭 Tomoaki Mitsuno

GOOD GOOD GOOD MEAT & HOKKAIDO GOOD GOOD GOOD MEAT & HOKKAIDO Osaka Station/Umeda Station, Osaka Dining Bar,Dining bar / General / Italian / Western Sosaku (creative cuisine)

山下　諒平Ryohei Yamashita

Mr. Yamashita was impressed by a chef's skills on TV and became a chef.

He was born in 1984 in Hyogo. He was impressed by the chefs' skills he saw on TV as a child and has longed to become a chef. After graduating from high school, he began training as a chef and honed his skills in places such as Italian restaurants. While training, he met Mr. Handa of GOOD GOOD Inc. and opened GOOD GOOD GOOD MEAT & HOKKAIDO in April 2023. Currently, he is the head chef.

山下　諒平Ryohei Yamashita

Asakusa Kitchen Omiya Nagoya Buidling Branch 浅草キッチン大宮大名古屋ビルヂング店 Nagoya Station, Aichi General,Western / General

林　優菜Yuna Hayashi

This workplace was realized through love for cooking.

Mr. Hayashi who loves to cook and to eat.With a friend's invitation, he became one of the opening staff at the Nagoya Building Store (Kitchen Omiya). He emphasizes the need to always have a smile, confirm small details and pay delicate attention to customers. [We strive to give our customers the best service and food so that they can come to the restaurant with a good feeling and leave feeling satisfied].

林　優菜Yuna Hayashi

Obanzai Kappo Minoru おばん菜割烹みのる Ichinomiya, Aichi Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop

大竹　堂進Takanobu Otake

Mr. Otake is a chef who takes ingredients seriously and conveys the happiness of food.

He was born in 1963 in Aichi. Since childhood, he has loved "making things" and chose the culinary world because he wanted to become an expert. After graduating from high school, he started his training as a chef. He has experience in various genres, including Japanese restaurants, Western restaurants, and hotels. He is currently working at Obanzai Kappo Minoru. With a wealth of knowledge about ingredients that comes from years of experience, he is a chef who approaches ingredients with sincerity and delivers the happiness of eating.

大竹　堂進Takanobu Otake

YAKITORI DINING ITADAKI COCCO CHAN Gotanda Branch 北海道焼鳥　いただきコッコちゃん　五反田店 Gotanda, Tokyo Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Hokkaido Cuisine

Yakiniku House Daishogun Kanazawa Branch 焼肉ハウス大将軍　金沢店 Korinbo/Katamachi, Ishikawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Sake

金本　雄一Yuichi Kanemoto

With the knowledge of meat acquired at a renowned restaurant, Mr. Kanemoto challenges the possibilities of meat and rice in the Noto region.

He was born in 1987 in Osaka. Began his apprenticeship at the popular yakiniku restaurant Manryo in Osaka at the age of 18. Over 15 years, he established his knowledge and expertise in meat. After leaving Manryo, he spent two years at Gyugujo in Tokyo. Currently, he is serving as the head chef at Yakiniku House Daishogun Kanazawa Branch.

金本　雄一Yuichi Kanemoto

Nande-Ya Odaiba Branch なんで、や　お台場店 Odaiba, Tokyo Izakaya (Japanese tavern),Taverns

Chuka Izakaya Shanshan Chubo JR55 Bldg. Branch 中華居酒屋香香厨房　JR55ビル店 Sapporo Station, Hokkaido Chinese,Chinese / General / Gyoza (dumplings) / Shokoshu (Chinese Shaoxing wine)