Chef search result : Page 24

SHISHA LOUNGE MARRAKECH シーシャラウンジマラケシュ Tenjin, Fukuoka Dining Bar,Dining bar

佐藤あゆみAyumi Sato

This restaurant provides enjoyable meals with excellent customer service, from Western to Middle Eastern cuisine.

Ms. Sato was born in Fukuoka. Her motto is "Providing every dish with careful preparation by hand." That drives her to work on everything from snacks that go well with alcoholic beverages to solidly made food and dessert. Her restaurant serves an unending variety of cuisine with a Western base, including Middle Eastern cuisine. The food itself creates the atmosphere of the restaurant. To provide delicious and highly satisfying food to customers, she uses her skills every day to charm guests with carefully made food.

佐藤あゆみAyumi Sato

SKYTREE(R) VIEW RESTAURANT REN スカイツリー(R)ビューレストラン簾 Kinshicho/Sumiyoshi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / French / Steak

宮本　哲也Tetsuya Miyamoto

Master chef of Japanese cuisine.

Mr. Tetsuya Miyamoto is the Technical Director of Nihon-ryori Kenkyukai (society for research on Japanese cuisine), as well as the Chairman of the Toho Cooks Association. After working as the Japanese cuisine master chef at Utsunomiya Tobu Hotel Grande, he became the Japanese cuisine master chef of Tobu Hotel Levant Tokyo in April 2019.

宮本　哲也Tetsuya Miyamoto

CARNEYA ANTICA OSTERIA カルネヤ Kagurazaka, Tokyo Italian,Italian/French / Italian / Steak / Wine

高山　いさ己Isami Takayama

The Chef's Recommendations

He has been surrounded by meats since he was born!

He was born as the 2nd son of a popular Japanese BBQ restaurant in Asakusa and grew up with Japanese BBQ 6 days a week. When he was 18, he dined at some 50 restaurants and approached [Chez Pavot Blanc] in Nishi Azabu with wonderful food and service, to start his culinary career. He further broadened his experience at [ENOTECA] and went to Italy in 2002. After he came back and worked as a chef at some restaurants in Tokyo, he opened [CARNEYA] in 2007.

高山　いさ己Isami Takayama

Izakaya kappo Tamura 居酒屋割烹　田村 Higashi Chaya District, Ishikawa Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

玉木　進Susumu Tamaki

Fascinated by Kaga cuisine, Mr. Tamaki entered the culinary world.

It was a connection with the Kanazawa City Cooking and Restaurant Association chairman at the time that led him into the world of chefs. He decided to change his career from the publishing industry because he was fascinated by the charm of Kaga cuisine. Since then, he has been supporting Tamura in Kanazawa for 20 years. Lined up in the restaurant are photos of people everyone has seen on TV, taken when they visited the restaurant. The restaurant is renowned among celebrities as a top-rated store. Mr. Tamaki continues to study Kaga cuisine and has many repeat customers for his menu, resulting from his curiosity.

玉木　進Susumu Tamaki

Yakiniku Hanabi Nishiki Branch 焼肉華火　錦店 Fushimi, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

杉山　勝高Masataka Sugiyama

Offering a time full of smiles with carefully selected Kuroge Wagyu beef and exquisite dishes.

Mr. Sugiyama was born in 1980 in Aichi. Since he was little, he has been interested in cooking and naturally wished to be a chef. With that desire, he entered a culinary school after graduating from high school. After graduation, he began training at an Italian restaurant in Osaka. He continued honing his skills at other restaurants and bakeries before joining his company in 2012. Having served at restaurants such as yakitori restaurants and izakaya (Japanese-style pubs) run by the company, he moved to Yakiniku Hanabi Nishiki. He has been serving Wagyu beef selected by his reliable eyes in various dishes, attracting visitors.

杉山　勝高Masataka Sugiyama

Jingisukan Juttetsu ジンギスカン　十鉄 Susukino, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak / General / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)

中野　太貴Daiki Nakano

Mr. Nakano wanted to see the smiles of people enjoying Jingisukan, so he became a chef.

He was born in 1995 in Hokkaido. He started working part-time at his father's Jingisukan restaurant while studying at a medical university. While working at the restaurant, he learned cooking skills on-site under the guidance and supervision of the store manager at that time. As he saw the guests enjoying their meals and smiling while eating Genghis Khan, he gradually developed a strong attraction to the restaurant industry. After graduating, he decided to pursue a career as a chef. He is currently dedicated to his role as the manager of Juttetsu with the belief that he wants more people to experience the unique Jingisukan of Hokkaido.

中野　太貴Daiki Nakano

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store 酒ト和食ほっこり京都木屋町本店 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

富山　梓Azusa Tomiyama

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

He was born in 1998 in Kagoshima. He loves to cook and enjoys eating delicious food. Wanting to bring joy to people through cooking, he wished to eventually own his restaurant. As he gained experience as a chef, he came across Hokkori and joined the restaurant.

富山　梓Azusa Tomiyama

Sumibi Yakiniku Kyoro-chan 炭火焼肉キョロちゃん Tenmabashi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

琢磨　愛帆Naruho Takuma

Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.

She was born in 1995 in Osaka. Entered the world of food and beverage as a teenager. With experience in a yakiniku restaurant and an izakaya (Japanese-style bar) in the Osaka area, she has honed her customer service skills through on-the-job practice. She is currently working as the manager of Sumibi Yakiniku Kyoro-chan.

琢磨　愛帆Naruho Takuma

Tempura Suehiro 天麸羅　すえ廣 Namikidori/Fukuromachi/Nakamachi, Hiroshima Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

黒口　淳史Atsushi Kuroguchi

Tradition is a series of innovations. Mr. Kuroguchi colors the new Tempura scene with the honed skills.

He was born in 1983 in Hiroshima. His interest in cooking began at an early age. While working part-time at a restaurant, he was fascinated by the smiles on people's faces that delicious food brings and decided to pursue a career in the culinary field. After graduating from a cooking school, he got a job at a major hotel in Osaka. He learned and honed his cooking skills from all over the world at restaurants and wedding dishes. After returning to his hometown of Hiroshima, he served as the head chef at the restaurant for many years, mastered traditional skills and tastes, and went to the world of Tempura. He has a free spirit and fries the food at its best by determining the flavor and moisture of each ingredient, which he has thoroughly examined.

黒口　淳史Atsushi Kuroguchi

Mizutaki Ryotei Hakata Hanamidori Hakata-eki Chikushi-guchi Branch 水たき料亭　博多華味鳥　博多駅筑紫口店 Hakata Station, 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

Teppan Dining SEEKS 鉄板Dining SEEKS Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Western Teppanyaki (iron griddle grilling)

坂野　稔Minoru Sakano

The Chef's Recommendations

Inspired by his father's cooking, Mr. Sakano has been devoted to his cooking career.

He was born in 1981 in Toyama. Influenced by the dishes his father cooked for him as a child, he naturally learned to cook because he began to cook for himself. Since working part-time in restaurants as a student, he has been pursuing a career in the food and beverage industry. Experienced working in a hotel kitchen and as a head chef at a kappo restaurant. Attracted by teppanyaki, which can be cheated, he opened his current restaurant.

坂野　稔Minoru Sakano

Sushi Miyavi 鮨　雅 Sangenjaya, Tokyo Sushi,Japanese / Sushi / General / Sake

伊藤　一義Kuniyoshi Ito

An experienced Japanese chef who satisfies the hearts and stomachs of visitors.

Mr. Ito was born in 1974 in Osaka. Starting a culinary career in his teens, he studied at restaurants of various genres, including Japanese and Western cuisine. In 2019, he moved to Tokyo, where he was fascinated by sushi after relearning more about it.　Not only does he serve delicious sushi, but he also has a reputation for sourcing and grilling meats from his long experience in teppanyaki. Communicating openly with guests over the counter is one of the things he enjoys doing.

伊藤　一義Kuniyoshi Ito

Shozan Shozan Sendai City, Miyagi French,Italian/French / French / Wine / Sake

八島　保Tamotsu Yashima

Mr. Yashima fascinates guests with seasonal delicacies based on French cuisine paired with various fine wines.

He was born in 1979 in Fukushima. Having loved cooking since childhood, he decided to pursue a professional career. After graduating from Ecole d'Art Culinaire de Miyagi, he began his professional training at Shozankan. At this banquet facility, he acquired various culinary skills and techniques focusing on French and Italian cuisine. Then he worked as a sous-chef atRistorante Padrino del Shozan in it. In 2023, he was appointed as the head chef of Shozan, which opened following the charm of the same restaurant. He collaborates with Mr. Monma, a sommelier from the Shozankan era, to create fascinating pairings.

八島　保Tamotsu Yashima

37 Steakhouse & Bar Naha 37Steakhouse＆Bar那覇 Kokusai dori, Okinawa Steak,Yakiniku/Steak / American / Hamburger Steak / Steak

高橋　大樹Hiroki Takahashi

A patissier-turned-chef, showing his excellent skills.

Mr. Takahashi was Born in 1987 in Chiba. He decided to become a patissier because he loved sweets since he was a child, and worked part-time at a restaurant during his high school days. While he was working at the [Hotel Francs] in charge of confectioneries, his interest in cooking grew bigger, and he changed his career as a chef for western cuisine. After having experience at Still Foods's [Ba-tsu] and [37 Steakhouse & Bar (Roppongi, Tokyo)], he is currently a chef at [37 Steakhouse & Bar Naha].

高橋　大樹Hiroki Takahashi

Yakatabune Amiko 屋形船　あみ幸（あみこう） Asakusa, Tokyo Yakatabune (houseboat)/Cruise boat,Other

遠藤　博文Hirofumi Endo

The chef devotes himself into seeking for dishes better than the exquisite view from the yakatabune (Japanese houseboat).

Though he was originally operating a yakatabune (Japanese houseboat), in his 20's he turned over a new leaf in life and started further training to be able to offer better cuisine for which many guests come back to his yakatabune. Currently he devotes himself into creating menu, not only with tempura, their specialty, but also dishes that are better than the exquisite view from the yakatabune, and spare no effort to using seasonal high-quality ingredients. He is working actively at Amiko bringing out the original tastes of the ingredients, and sticking to using seasonal ingredients.

遠藤　博文Hirofumi Endo

Izakaya Marusa Main branch イザカヤ　マルサ　ホンテン　（居酒屋まるさ本店） Miyako Island/Ishigaki Island, Okinawa Japanese,Japanese / General / Okinawa Cuisine

上盛　秀也Shuya Uemori

He creates his dishes carefully one by one to make the guests smile.

He was born in 1985 on Ishigaki-jima Island, Okinawa prefecture. He found cooking fun through his part-time job experience at a restaurant and decided to be a chef. After learning the fundamentals of western cuisine at [Art Hotel Ishigaki] for 5 years, he started working as a chef at [Izakaya Marusa Main branch] where he cooked Japanese cuisine on a full scale. Currently, he creates dishes carefully one by one to make the guests smile and feel happy about visiting Ishigaki-jima Island.

上盛　秀也Shuya Uemori

Hakata Motsunabe Yamanaka Akasaka Branch 博多もつ鍋　やま中　赤坂店 Akasaka, Fukuoka Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Sake

内間　洋喜Hiroki Uchima

Mr. Uchima jumped back into the world of cooking after other experiences and now works hard to make delicious Motsu Nabe (offal hotpot).

Mr. Uchima was born in 1986 in Fukuoka. After graduating from culinary school, he started working at a hotel, beginning his career in the Western food department. He then resigned from that hotel and built up his experience at a restaurant and izakaya (Japanese pub). His next step after that was to try out the life of a salesman. Still, his attraction to dining was reignited, and he challenged himself to enter that world again. He joined the Hakata Motsunabe Yamanaka Akasaka Branch in 2018 and now shows off his skills as both the restaurant's assistant manager and chef.

内間　洋喜Hiroki Uchima

Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch ひとりしゃぶしゃぶ七代目松五郎新宿東宝ビル店 Shinjuku West Exit/Tochomae, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

百瀬　和輝Kazuki Momose

Mr. Momose brings smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.

He has been in charge of Hitori Shabu Shabu Nanadaime Matsugoro since its launch, having previously worked at the group's sukiyaki restaurant, Kuriya Nanadaime Matsugoro. Offering delicious shabu-shabu to people in Japan and abroad as a fast food restaurant where shabu-shabu can be experienced easily and at a reasonable price. He works daily to please many people with shabu-shabu and sukiyaki, made with carefully selected ingredients, including A4 and A5 Black Wagyu beef.

百瀬　和輝Kazuki Momose

Nihonshu Bar Ryu 日本酒BAR龍 Kumamoto, Kumamoto Bar/Cocktails,Bars (pubs) / Beer / Sake / Local Sake

遠山　智帝Tomotada Toyama

Having entered the culinary world by following in the footsteps of his father, a sushi chef, Mr. Toyama is now passing on the excellent relationship between sake and cuisine.

He was born on December 12, 1978, in Kumamoto-shi. He grew up watching his father, a sushi chef, and he naturally wanted to enter the culinary world. After graduating from Tokiwa Culinary School, he began training at the sushi kappo restaurant Sasasho in Fukuoka. After working at several other restaurants, he became a chef at his family's restaurant, Kinzushi. In 2012, he opened Nihonshu Bar Ryu, aiming to provide a place where people can casually enjoy the depth of sake. He always offers dishes that go well with sake and new sake encounters.

遠山　智帝Tomotada Toyama

Trattoria&Pizzeria&BAR LOGIC Nagano Trattoria&Pizzeria&BAR LOGIC 長野 Nagano, Nagano Italian,Italian/French / Italian / Pasta / Pizza

Restaurant ranking

Browsing history

SHISHA LOUNGE MARRAKECH

This restaurant provides enjoyable meals with excellent customer service, from Western to Middle Eastern cuisine.

SKYTREE(R) VIEW RESTAURANT REN

Master chef of Japanese cuisine.

CARNEYA ANTICA OSTERIA

He has been surrounded by meats since he was born!

Izakaya kappo Tamura

Fascinated by Kaga cuisine, Mr. Tamaki entered the culinary world.

Yakiniku Hanabi Nishiki Branch

Offering a time full of smiles with carefully selected Kuroge Wagyu beef and exquisite dishes.

Jingisukan Juttetsu

Mr. Nakano wanted to see the smiles of people enjoying Jingisukan, so he became a chef.

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

Sumibi Yakiniku Kyoro-chan

Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.

Tempura Suehiro

Tradition is a series of innovations. Mr. Kuroguchi colors the new Tempura scene with the honed skills.

Mizutaki Ryotei Hakata Hanamidori Hakata-eki Chikushi-guchi Branch

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

Teppan Dining SEEKS

Inspired by his father's cooking, Mr. Sakano has been devoted to his cooking career.

Sushi Miyavi

An experienced Japanese chef who satisfies the hearts and stomachs of visitors.

Shozan

Mr. Yashima fascinates guests with seasonal delicacies based on French cuisine paired with various fine wines.

37 Steakhouse & Bar Naha

A patissier-turned-chef, showing his excellent skills.

Yakatabune Amiko

The chef devotes himself into seeking for dishes better than the exquisite view from the yakatabune (Japanese houseboat).

Izakaya Marusa Main branch

He creates his dishes carefully one by one to make the guests smile.

Hakata Motsunabe Yamanaka Akasaka Branch

Mr. Uchima jumped back into the world of cooking after other experiences and now works hard to make delicious Motsu Nabe (offal hotpot).

Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch

Mr. Momose brings smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.

Nihonshu Bar Ryu

Having entered the culinary world by following in the footsteps of his father, a sushi chef, Mr. Toyama is now passing on the excellent relationship between sake and cuisine.

Trattoria&Pizzeria&BAR LOGIC Nagano