Chef search result : Page 40

Honkaku Edomae Zushi Matsuki Sushi 本格江戸前寿司　松喜すし Hida/Takayama, Gifu Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Oshizushi (pressed sushi)

中才　一彦Kazuhiko Nakasai

Having experience with fish from a young age, he decided that "making delicious things will be my job"

Chef Nakasai was born in Gifu prefecture in 1975. Influenced by the sight of his grandfather, a fisherman's boss and a chef, at a young age he decided that making delicious cuisine would be his job This decision was the reason he became a chef. Honkaku Edomae Zushi Matsuki Sushi was opened by his grandfather and continued by his father. Training there since he was 18, in 2002 he became the 3rd generation proprietor. He has an established reputation for his capability in preparing seafood that he has cultivated since he was young.

中才　一彦Kazuhiko Nakasai

Oniku Shoan Harubina 御肉匠庵　春日那 Oita, Oita Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat) / Korean

桐村　将司Masashi Kirimura

A chef who welcomes diners with heartfelt service and carefully prepared food.

Mr. Kirimura was born in December of 1980 and grew up in Oita Prefecture. His family ran a yakiniku (grilled meat) restaurant during his childhood, which offered him a chance to learn about butchering and meat preparation. He took his first genuine steps to becoming a chef as a way to carry on the characteristic flavors of authentic Korean dishes like kimchi and namul. After spending close to six years working at various restaurants throughout Fukuoka, he came back to his parents' yakiniku restaurant to handle the kitchen and hospitality, as well some management duties. Presently at Oniku Shoan Harubina, he offers guests profoundly flavorful dishes with expertly prepared meat.

桐村　将司Masashi Kirimura

RY'S cafe bar RY'S cafe bar Maruyama Park, Hokkaido Wine Bar,Bars (pubs) / General / Italian / Wine

植木　虎之介Toranosuke Ueki

Researching every day in pursuit of "customer satisfaction."

Mr. Ueki is the chef at RY'S cafe bar. With his parents being cooks, he had many opportunities to be exposed to food from an early age. His interest in food grew daily, and he eventually became a chef himself. In addition to the recipes he has learned in his native environment, he takes on the challenge of developing a variety of menus, incorporating various self-taught ideas. He always seeks customer satisfaction, strives to improve his cooking skills, and creates more attractive menus.

植木　虎之介Toranosuke Ueki

Sandaime Wakihiko Shouten Shin-Fukushima Main Branch 三代目　脇彦商店　新福島本店 Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ)

松本　龍彦Tatsuhiko Matsumoto

If you forget your gratitude, you won't be able to meet delicious Japanese Wagyu.

Mr. Matsumoto is from Hyogo. He honed his skills by learning everything from cutting meat to judging it, mainly at famous restaurants in the Kansai region that specialize in meat dishes regardless of genre. Through his experience as a chef, he has always looked at meat, but the producers and suppliers understand the ingredients best. That is why he never misses saying, “Thank you for always supplying the best meat,” to Wagyu beef farmers and suppliers who carefully raise and deliver the beef.

松本　龍彦Tatsuhiko Matsumoto

Shibuya Gyumon 渋谷　牛門 Shibuya South Exit, Tokyo Halal,Global/International / Yakiniku (grilled meat) / Horumon (offal meat) / Makgeolli

タナさんTana

A pioneer of halal yakiniku, receiving huge acclaim from Muslims living in and visiting Japan.

Mr. Tana was born in 1972 in Bangladesh. For many years, he has been in charge of the kitchen of Shibuya Gyumon, which provides yakiniku with halal-certified ingredients and cooking methods for Muslims. To serve halal food, he has studied thoroughly by taking classes and ordering books written in Bengali, his native language. As a pioneer in providing halal food in Japan, he also focuses on guidance to the staff working together in the restaurant's kitchen.

タナさんTana

Jukusei Hidagyu Yakiniku GYU-SUKE 熟成飛騨牛焼肉GYU-SUKE Hida/Takayama, Gifu Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

上道　和正Kazumasa Uemichi

Mr. Uemichi is a cook who thoroughly explores cuisine and calls himself a "culinary geek."

He was born in 1974 in Fukuoka. From a young age, he has always loved both eating and cooking. Aspired to be a chef to make many people smile with his cooking. After graduating from school, he became a chef and began his training. Honed his skills in a variety of restaurants of different genres. He is currently working at GYU-SUKE. He calls himself a "culinary geek" and says, "I always think that I want to provide more delicious food with a thorough exploration of cuisine."

上道　和正Kazumasa Uemichi

Jukusei-zushi Koshiro 熟成鮨光史郎 Hirao/Kiyokawa, Fukuoka Sushi,Japanese / General / Sushi / Sake

菅　浩一郎Koichiro Suga

A chef who started a Sushi chef career after experiencing traditional Japanese cuisine.

Mr. Koichiro Suga was born in 1972 in Fukuoka Prefecture. He jumped into the food and beverage industry as he was interested in cooking. He started his career at a Japanese restaurant. After that, he improved his skills at ryokans (Japanese-style hotels), hotels, and traditional Japanese cuisine restaurants. Although he has been focusing on Japanese dishes, he also has been studying sushi. At 37, he started working at Tshubakitei in Hotel De Shiki in Kurume City. He then became a manager. After working for about 8 years, he left the company. In December 2017, he opened his own restaurant, Jukusei-zushi Koshiro, as the head chef.

菅　浩一郎Koichiro Suga

Hokkai Monja × Teppanyaki KIBORI Shinjuku 北海もんじゃ×鉄板焼き KIBORI 新宿 Shinjuku East Exit/Kabukicho, Tokyo Izakaya (Japanese tavern),Taverns / Yakiniku (grilled meat) / Hokkaido Cuisine / Craft Beer

Heiya Kurashiki Branch へいや倉敷店 Kurashiki Station, Okayama Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

溝渕　義雄Yoshio Mizobuchi

Mr. Mizobuchi became a chef because of a cooking manga! His skills and ingenuity are the result of his diverse experience.

He was born in Okayama. His first steps as a chef were influenced by a cooking manga he read as a child. From there, his passion for cooking led him to train at various restaurants in different genres, where he acquired a wide range of skills and knowledge. He joined Heiya Kurashiki Branch in 2013 and has since worked his way up to manager. He continues to serve a wide variety of dishes, mainly featuring yakiniku, believing in delivering a great impression to the people who visit his restaurant.

溝渕　義雄Yoshio Mizobuchi

Azabujuban Nikukappo Okadamae 麻布十番肉割烹　岡田前 Azabu-Juban, Tokyo Japanese,Japanese

岡田賢一郎 Kenichiro Okada

Mr. Okada is the creator of numerous popular restaurants and a master chef of meat.

After graduating high school, he got a job at an electronics store. Still, he was grievously disappointed at how little lunch he was offered and resigned after three days. He returned to the yakiniku (Japanese BBQ) restaurant, where he had worked part-time during high school and entered the restaurant business. In 1993, he opened Chanto, a creative cuisine restaurant in Shinsaibashi. The restaurant grew dramatically and expanded to Yokohama in 1997. In 1998, he opened Ken's Dining in Nishi-Azabu and became the darling of the times. After that, he opened Innocent Carberry in Nishi-Azabu in 2015, and on February 14 of this year, he opened Okadamae.

岡田賢一郎 Kenichiro Okada

Bogamari Cucina Marinara ボガマリ・クチーナ・マリナーラ Sendagaya, Tokyo Italian,Italian/French / Italian / Mediterranean / Seafood

平山　貴之Takayuki Hirayama

The Chef's Recommendations

Experience and skills presenting various Italian local seafood.

He was born in 1978 in Aomori Prefecture. Learning the basic at Ecole d'Art Culinaire de Miyagi, he built up his skills at western and Japanese style restaurants in Tokyo. From 2010 at [Il Figo Ingordo], he learned authentic skills from the chef. Experiencing Italian food in Italy, he became a chef at [Bogamari Cucina Marinara] when it opened in 2013. His broad experience satisfies various requests with flexibility.

平山　貴之Takayuki Hirayama

J.S. BURGERS CAFE Lalaport EXPOCITY Branch J.S. BURGERS CAFEららぽーとEXPOCITY店 Suita/Settsu, Osaka Hamburger,Western / Parfait / Sandwich / Hamburger

平野　巡Jun Hirano

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.

平野　巡Jun Hirano

Tori Ni Koishita Hi Teradacho Branch 鶏に恋した日　寺田町店 Ikuno/Hirano, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shio Ramen (salt-flavored ramen) / Tsukemen (noodles served separately from dip soup)

中田　歩Ayumu Nakata

Mr. Nakata works in the kitchen every day with the motto of conveying deliciousness.

He wanted to "make people smile and feel happy by eating delicious food," which is why he decided to pursue a career as a chef. He started his career in earnest at an izakaya (Japanese-style pub) and began training in cooking with the goal of becoming independent. After accumulating experience over about seven years, he launched the group's own brand in 2021, opening Tori Ni Koishita Hi Yao Branch. The second store, Teradacho Branch, opened in 2023, and now he is preparing for the launch of the third store.

中田　歩Ayumu Nakata

Sosaku Kushiage Ten 創作串揚げ天 Miyako/Other remote islands, Okinawa Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Okinawa Cuisine / Awamori

小峠　義継Yoshitsugu Kotoge

Utilizing the perspective of a chef and someone in customer service, Mr. Kotoge provides guests with moments of bliss.

He was born in 1978 in Gifu. After working at a traditional ryotei restaurant in Gifu, he gained experience at MICHELIN-starred restaurants in Tokyo. Then, he changed to the service industry to learn customer service and worked at a cruise restaurant and as a manager for wedding halls. He was a manager and chef when he worked for JR Tokai Hotels. After that, he went on to launch restaurants and managed the production of cuisine and service. Currently, he works as a chef at Seven Hills Miyakojima and an instructor at a cooking school.

小峠　義継Yoshitsugu Kotoge

Sangubashi IBUSANA 参宮橋いぶさな Shinjuku Station South Exit/Yoyogi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

岡崎　安統Yasunori Okazaki

Meat chef who entered the world of meat cuisine and has continued to make an effort with a focus on meat.

Mr. Okazaki was born in 1979 in Tokyo. A regular customer who used to go to his parents' sushi restaurant was the owner of a yakiniku restaurant. The owner offered him a job at his restaurant. Because he was always a fan of meat, he readily agreed. After graduating from high school, he joined the restaurant, marking the full-blown start of his career. Since then, he has mastered yakiniku cuisine and has been dedicated as a meat professional for more than 20 years. In 2021, he joined IBUSANA and now works hard as a meat chef.

岡崎　安統Yasunori Okazaki

Maruya Honten Ginza Glasse まるや本店　銀座グラッセ Ginza, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood

山田　孝志Takashi Yamada

Following his experience at a hotel, Mr. Yamada launched the Tokyo Midtown Branch and is now looking to expand further.

He was born in April 1977 in Aichi. He learned the spirit of hospitality through 10 years of working at a hotel in Aichi. At Maruya, he mastered grilling eel under the executive chef while serving as management staff. In 2019, he launched the Tokyo Midtown branch, the first out-of-prefecture store, where he is the manager and chef. In 2024, the second restaurant in Tokyo opened in Ginza. He is aiming for a further leap forward.

山田　孝志Takashi Yamada

Hakata Motsunabe Yamanaka Ohashi Main Branch 博多もつ鍋　やま中　大橋本店 Minami-ku, Fukuoka Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine

山中　幸一Koichi Yamanaka

An advisor who has maintained a particular taste since the days just after the founding of the company.

Mr. Yamanaka was born in 1952 in Kanagawa Prefecture. He began his career by working at a dining establishment in Okayama. At around the same time, his older brother, who was staying and working in Fukuoka, influenced by a friend native to that area, established the restaurant Hakata Motsunabe Yamanaka in 1984. The restaurant quickly became very popular, and his brother asked Mr. Yamanaka to help, leading to his joining the company in 1987. He then continued to show off his skills as a chef in the restaurant. Currently, he is working as an advisor for HHakata Motsunabe Yamanaka Ohashi Main Branch, taking an active role in the workplace.

山中　幸一Koichi Yamanaka

Amusez-vous Amusez-vous（アミュゼヴ） Nishitenma, Osaka Steak,Yakiniku/Steak / Wine

赤澤　友和Tomokazu Akazawa

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Mr. Akazawa is a native of Hiroshima. Since childhood, he has liked to cook, which led him to pursue a career in the food industry. He has trained hard and polished his skills in hotels for 9 years and French restaurants. His love of making things led him to create beautiful house-made chocolates, in addition to the overall cuisine at Amusez-vous. With the desire for customers to "enjoy their meals," he purchases carefully selected ingredients without deceit and transforms them into colorful dishes.

赤澤　友和Tomokazu Akazawa

Takeya Gyuuniku-ten 竹屋牛肉店 Tsu, Mie Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak

竹谷　直記Naoki Takeya

Mr. Takeya is the owner who continues to pursue Matsusaka beef, providing enjoyable moments of food and smiles.

He was born in 1976 in Mie. From a young age, he was familiar with the restaurant industry, including helping out at his older brother's yakiniku restaurant. In 2007, he opened Takeya Gyuuniku-ten. Hoping to "convey the true taste of Matsusaka beef," he decided, after repeated trial and error, to set its own standards for purchasing the beef. He believes that the appeal of yakiniku is that it is "fun" and considers not only the cooking area but also the conversation and atmosphere at the table to be important. As such, the restaurant delivers the deliciousness that supports this enjoyment to the visiting people.

竹谷　直記Naoki Takeya

Restaurant Vascu レストラン　バスク Hakodate, Hokkaido Spanish/Mediterranean,Global/International / Spanish

深谷　宏治Koji Fukaya

The Chef's Recommendations

Honoring the philosophy of Luis Irizar, the father of Basque cuisine.

Born in Hokkaido in 1947. After graduating from a university, he decided to become a chef and worked for two years in a restaurant in Tokyo. Wanting to experience the authentic Western cuisine, he traveled to Spain. In the Basque region Mr. Fukaya apprenticed under the master of Spanish cuisine, Luis Irizar for 3 years. After returning to Japan, Mr. Fukaya worked in Tokyo and Hakotade, before opening the his restaurant [Petit Restaurant Basque] in 1981. The restaurant changed locations in 1985, and was renamed [Restaurant Basque].

深谷　宏治Koji Fukaya

Restaurant ranking

Browsing history

Honkaku Edomae Zushi Matsuki Sushi

Having experience with fish from a young age, he decided that "making delicious things will be my job"

Oniku Shoan Harubina

A chef who welcomes diners with heartfelt service and carefully prepared food.

RY'S cafe bar

Researching every day in pursuit of "customer satisfaction."

Sandaime Wakihiko Shouten Shin-Fukushima Main Branch

If you forget your gratitude, you won't be able to meet delicious Japanese Wagyu.

Shibuya Gyumon

A pioneer of halal yakiniku, receiving huge acclaim from Muslims living in and visiting Japan.

Jukusei Hidagyu Yakiniku GYU-SUKE

Mr. Uemichi is a cook who thoroughly explores cuisine and calls himself a "culinary geek."

Jukusei-zushi Koshiro

A chef who started a Sushi chef career after experiencing traditional Japanese cuisine.

Hokkai Monja × Teppanyaki KIBORI Shinjuku

Heiya Kurashiki Branch

Mr. Mizobuchi became a chef because of a cooking manga! His skills and ingenuity are the result of his diverse experience.

Azabujuban Nikukappo Okadamae

Mr. Okada is the creator of numerous popular restaurants and a master chef of meat.

Bogamari Cucina Marinara

Experience and skills presenting various Italian local seafood.

J.S. BURGERS CAFE Lalaport EXPOCITY Branch

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

Tori Ni Koishita Hi Teradacho Branch

Mr. Nakata works in the kitchen every day with the motto of conveying deliciousness.

Sosaku Kushiage Ten

Utilizing the perspective of a chef and someone in customer service, Mr. Kotoge provides guests with moments of bliss.

Sangubashi IBUSANA

Meat chef who entered the world of meat cuisine and has continued to make an effort with a focus on meat.

Maruya Honten Ginza Glasse

Following his experience at a hotel, Mr. Yamada launched the Tokyo Midtown Branch and is now looking to expand further.

Hakata Motsunabe Yamanaka Ohashi Main Branch

An advisor who has maintained a particular taste since the days just after the founding of the company.

Amusez-vous

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Takeya Gyuuniku-ten

Mr. Takeya is the owner who continues to pursue Matsusaka beef, providing enjoyable moments of food and smiles.

Restaurant Vascu

Honoring the philosophy of Luis Irizar, the father of Basque cuisine.