Chef search result : Page 57

KYOTO TOWER SANDO BAR KYOTO TOWER SANDO バル Kyoto Station, Kyoto Standing Bar,Bars (pubs) / Local Sake

本川　無為Mui Honkawa

He wanted to work to please people.

He was born in 1991 in Wakkanai, Hokkaido. He spent his childhood in Mexico and graduated from Liceo Mexicano Japones. Then he entered Ryukoku University to learn Buddhism in the department of Shin Buddhism, Ryukoku University, and started to think strongly about having a job to please people. In 2014, he entered icon Corporation and accumulated experiences at Komakura Umeda Hankyu Higashi Dori branch and Gokigen-Ebisu Oumi Hachiman Station branch. In 2017, he started working as the master chef at [KYOTO TOWER SANDO BAR].

本川　無為Mui Honkawa

JA Zenno Hyogo restaurant Kobe Plaisir JA全農兵庫　直営レストラン　神戸プレジール Sannomiya, Hyogo Steak,Yakiniku/Steak / Japanese Beef Steak

厚澤　宏行Hiroyuki Atsuzawa

Grew up watching his grandfather and father who were both chefs, and naturally entered the world of cooking.

Born on June 27th, 1972 in Ishikawa Prefecture. His family operated a Sushi restaurant. While watching his grandfather and father work, and helping out at the restaurant, he naturally developed interested in the world of cooking. 1991: Began training at a restaurant in Osaka to learn Italian and French cuisines. 1996: Joined [New Otani Kobe Harborland] 2002: Began serving as a chef at Teppanyaki [Rokko] at the hotel. 2008: Appointed as the first chef at [JA Zenno Hyogo restaurant Kobe Plaisir]. 2012: Began serving as the owner.

厚澤　宏行Hiroyuki Atsuzawa

Meshimon Sakemon Santabelle 飯もん酒もん　さんたべーる Gujo, Gifu Italian,Italian/French / Italian / Wine

オーナーシェフOwner Chef

Enjoy the authentic taste of European cuisine from a chef who trained in Italy and France

After graduating from culinary college in Osaka, he mastered the art of authentic European gastronomy in France and Italy. Bringing these flavors back to Osaka, he also developed expertise in Japanese cuisine, eventually choosing to open his own restaurant with the aim of bringing the classic, authentic taste of European food to the people of Gujo. He likes to investigate food and drink pairings, including Italian cuisine with rich yet light wine and fresh sashimi with junmaishu (sake without added alcohol or sugar).

オーナーシェフOwner Chef

Yamaji Yosuke 山地陽介 Gion, Kyoto French,Italian/French / French / Wine

山地　陽介Yosuke Yamaji

A young and talented chef trained by top culinary elites like Ducasse and Bocuse.

Born in Osaka in 1977, Mr. Yamaji left for France in 2001 and graduated from Paul Bocuse’s culinary institute. From there he went to train further at Alain Ducasse and Astrance. After that he returned home to work at Beige Alain Ducasse and Benoit Tokyo for a brief time before going back to France to serve as the executive chef and maintain the kitchen at Hotel Le Royal Lyon. He also served as an associate executive chef at L'Atelier de Joel Robuchon Etoile, before moving on to work as an executive chef at L’Office Paris. After that he returned home and opened Yamaji Yosuke in June of 2015.

山地　陽介Yosuke Yamaji

Yakiniku USHIGORO Ginza branch 焼肉うしごろ　銀座店 Ginza, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

鳴海　博之Hiroyuki Narumi

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.

鳴海　博之Hiroyuki Narumi

Italian Restaurant Tanto Tanto 湘南隠れ家的イタリアン　タントタント Enoshima/Kugenuma, Kanagawa Italian,Italian/French / Italian / Cake / Wine

鈴木　一哉SUZUKI KAZUYA

The Chef's Recommendations

A chef who loves cooking, and loves eating too! He had a single minded desire to become a professional chef.

Born in Kanagawa Prefecture. He previously worked as a cameraman. He loves eating, and his single minded focus on food led to big changes in his life. He performed six months of training in the city and then after that practised cooking by himself. In 1997 he opened Italian Restaurant Tanto Tanto where he remains to this day.

鈴木　一哉SUZUKI KAZUYA

Hakata Udon Sakaba Wappachi 博多うどん酒場　和八　わっぱち Hakata Station, Fukuoka Japanese,Japanese / Udon (noodles) / Curry Udon (noodles)

出光　良二Ryoji Idemitsu

He works hard everyday to be a chef who can make people smile

He was born in 1982 in Fukuoka Prefecture. He liked communicating with people since he was a student, and decided to enter the restaurant field. While seeing many people's smile, he started wanting to offer savory dishes that will make people smile, and decided to be a professional chef. He is currently actively working at [Hakata Udon Sakaba Wappachi]. People's smile made him want to become a chef. Now he makes efforts everyday to be a chef who can make people smile.

出光　良二Ryoji Idemitsu

Kushinobo Osaka Hozenji Main branch 串の坊　大阪法善寺本店 Namba, Osaka Japanese,Japanese / General / Kushiage (deep-fried skewers)

大須賀　誠Makoto Osuga

He kept working in the cooking field, then found the charms of kushikatsu (deep-fried meat and vegetables on a skewer).

He was born in 1970 in Shizuoka prefecture. He was helping the sushi restaurant run by his family since he was very young. When he was a student at Tsuji Culinary Institute, he was impressed with delicateness and deepness of kushikatsu (deep-fried meet and vegetables on a skewer) at [Kushinobo] where he had a part time job. In 1990, he entered Kushinobo. In 1997, he was selected as the manager in his 20s, since when he accumulated experiences at several branches. In 2007, he became the manager of [Osaka Hozenji Main branch]. Currently he keeps surprising and impressing the guests with his attitude seeking for new ingredients while following the taste of tradition from the time the restaurant was established.

大須賀　誠Makoto Osuga

Sushi Kuramasa 鮨くらまさ Koishikawa, Tokyo Sushi,Japanese / Sushi / General

武田　真和Masakazu Takeda

Offers Sushi made with accumulated experience. Mr. Takeda is a chef who continues his tireless pursuit of deliciousness.

He was born in 1976 in Shizuoka. Grew up with a cooking habitat since childhood. His love of delicious food, especially sushi, led him to a career in the food industry. He steadily continued to hone his skills as a sushi chef and opened Sushi Kuramasa in 2009. He is so particular about quality that he makes everything by himself, including the gari (ginger) that is indispensable for sushi. The chef, who says, "I don't do anything special, just serve good food," has a flexible approach to sushi making, preserving tradition while incorporating the new.

武田　真和Masakazu Takeda

Miyagi-no-Sakedokoro Torikichi 宮城の酒処　鶏きち Kokubuncho/Ichibancho, Miyagi Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sake

阿部　健Takeshi Abe

We serve specialties of Miyagi such as Charcoal-Grilled and Fresh Seasonal dishes with hospitality.

He was born in 1985 in Miyagi prefecture. He worked at a restaurant in front of Sendai Station for 6 years, where he improved his hospitality skills in a fierce battle zone. Currently he works at Miyagi-no-Sakedokoro Torikichi to please the guests with specialties of Miyagi such as Charcoall-Grilled and Fresh Seasonal dishes, with the guests being delighted with the hospitality unique to Miyagi.

阿部　健Takeshi Abe

Nakayama-tei Labo 中山邸Labo Chikusa/Imaike/Ikeshita, Aichi Cantonese,Chinese / Chinese Sosaku (creative cuisine) / Chinese Sosaku (creative cuisine) / Wine

中山　哲夫Tetsuo Nakayama

A Chinese cuisine master who continues to pursue sophisticated new Chinese food.

Mr. Nakayama is a native of Toyama Prefecture. He gained experience as the head chef of the Chinese Table Starlight at Hotel Okura Tokyo. Later on, he was appointed as executive chef of Tohkalin Chinese Cuisine at Hotel Okura Restaurant Nagoya, polished his skills on the path of Chinese cuisine for a long time. He creates ingenious dishes with proven techniques. While keeping the methods of traditional Chinese cuisine, he also incorporates new tastes. He is a chef who always pursues new, innovative, and delicate flavors.

中山　哲夫Tetsuo Nakayama

USHIGORO S. GINZA USHIGORO S.　GINZA Ginza, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)

鳴海　博之Hiroyuki Narumi

This executive chef creates better products, while offering ultimate moments to the guests.

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a renowned hotel in Tokyo, then kept improving his cooking skills at [Aging Beef] and other restaurants. In 2016, he entered [Sangue, Inc.] as he deeply sympathized with the company's philosophy, and its operational methods that continues to lead in the field of yakiniku (Japanese BBQ). Currently he is working as the executive chef at [USHIGORO S.], while creating [Ushigoro] products.

鳴海　博之Hiroyuki Narumi

Salon Bar Thistle Salon　Bar　Thistle Hikone/Taga/Aisho, Shiga Cigar Bar,Bars (pubs) / General / Beer / Cocktail

宮下　純Jun Miyashita

The Chef's Recommendations

This bartender skillfully creates cocktails to suit the tastes of each and every customer

Born in Shiga prefecture in 1976, his mastery of bartending began with a part-time job. He then worked at Nagahama Royal Hotel and further honed his skills at Imperial Hotel Osaka. With this hotel experience under his belt, he opened Salon Bar Thistle in February 2005. He now works as the bar's owner-bartender, serving exquisite cocktails. After completing cigar training in the Philippines and Cuba (the home of cigars), he obtained a Cigar Manager qualification. He can even teach first-time smokers how to appreciate cigars.

宮下　純Jun Miyashita

Teppanyaki Sanga 鉄板焼　山河 Nara, Nara Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

中川　千春Chiharu Nakagawa

She is a cheerful and active service staff at a hotel restaurant, making good use of her language abilities.

She was born in 1995 in Nara prefecture. After graduating from a university, she became a service staff at a restaurant. Though she was having fulfilling days, she decided to change jobs to make good use of the language abilities obtained at the university. In 2018, she entered [Teppanyaki Sanga]. Currently, she actively works as a hotel staff at [Piazza Hotel Nara] in the daytime, and as a restaurant service staff at night. She treats guests from all over the world with her original cheerful personality and sophisticated service skills obtained through her working experience at the hotel.

中川　千春Chiharu Nakagawa

Sosaku Kushiage Tsuda 創作串揚げ　つだ Shin-Sakae/Higashisakura/Izumi, Aichi Creative,Sosaku (creative) / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

津田　猛TSUDATAKESHI

The Chef's Recommendations

Bringing a new style of making kushiage

After studying French cuisine for 5 years, he took an interest in kushiage (deep fried food on skewers), and studied for 10 years at the Michelin one star restaurant Rokkakutei, in Osaka and Tokyo. In order to bring delicious kushiage to Aichi Prefecture as well, he opened this restaurant on March 4th, 2013.

津田　猛TSUDATAKESHI

Sakana Ryouri Senmonten Totoichi 魚料理専門店　魚魚一 Hamamatsu Station, Shizuoka Japanese,Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood

仲村　健太郎Kentaro Nakamura

Once in a lifetime-the interesting things he learnt through meeting his customers!!

The reason chef Nakamura chose a job involved with food was his part time job as a student at age 16. It started after he experienced praise and delight from his customers after he served them cuisine he had prepared himself for the first time.

仲村　健太郎Kentaro Nakamura

Moshiri-Soba Nakamura 母子里そば　奈可むら Hakone/Gora, Kanagawa Soba (noodles),Japanese / Tempura (battered, fried seafood and vegetables) / Soba (noodles)

中村　涼太Ryota Nakamura

A training chef to bear a new age with his father's expectations as the third generation.

Mr. Ryota Nakamura was born in 1997 in Kanagawa prefecture. Born in the family operating a soba (buckwheat noodles) restaurant and seeing his father actively working as a chef since he was a child, he also decided to become a chef, and started training in April 2019. He learned the fundamentals of cooking one by one; how to use tools, select ingredients, give service, and manage the restaurant. He is currently accumulating experiences as the third generation, while being aware of the trends of the era in order to create new waves with his restaurant.

中村　涼太Ryota Nakamura

Yakiniku USHIGORO Shinjuku 3-chome branch 焼肉うしごろ　新宿三丁目店 Shinjuku-Sanchome, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak

鳴海　博之Hiroyuki Narumi

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.

鳴海　博之Hiroyuki Narumi

Chi-Fu Chi-Fu Nishitenma, Osaka Chinese,Chinese / General

東　浩司AZUMI KOJI

The Chef's Recommendations

This pioneer of tomorrow's Chinese cuisine walks his own path, with techniques that combine logic with sensitivity

Born in 1980, he started down the path to becoming a chef at the age of 20, working for six years at Ishingo in Akasaka, then as head chef of the restaurant Bifun Azuma in Shimbashi for six years, before opening this restaurant in 2012. He is now the representative of Chi-Fu Bifun Azuma. "I prepare a number of hooks to pluck at the heartstrings of my customers for each sitting." This young chef possesses logic grounded in certainty, allowing him to blaze new trails. The motto inscribed in his kitchen is "There is no better way for me to live. This is my path."

東　浩司AZUMI KOJI

Shunsai Yamasaki 旬菜　山崎 Suita/Settsu, Osaka Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

伊東　賢治Kenji Ito

Cooking at home ended up putting him on the path to a professional culinary career

Mr. Ito was born in Kagoshima Prefecture in 1979. During his childhood he had fun by making food at home, and he eventually used those fond memories as inspiration to take on a career in the culinary world. After graduation he made his first move toward becoming a chef by taking a job at a traditional Japanese restaurant in Kobe. He spent the next five years building his cooking skills little by little from the ground up. After that he continued to focus his efforts on Japanese cuisine by spending two years at a restaurant specializing in tofu, before moving on to work in catering for three years. He took his present position as head chef after joining Shunsai Yamasaki in 2009.

伊東　賢治Kenji Ito

Restaurant ranking

Browsing history

KYOTO TOWER SANDO BAR

He wanted to work to please people.

JA Zenno Hyogo restaurant Kobe Plaisir

Grew up watching his grandfather and father who were both chefs, and naturally entered the world of cooking.

Meshimon Sakemon Santabelle

Enjoy the authentic taste of European cuisine from a chef who trained in Italy and France

Yamaji Yosuke

A young and talented chef trained by top culinary elites like Ducasse and Bocuse.

Yakiniku USHIGORO Ginza branch

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.

Italian Restaurant Tanto Tanto

A chef who loves cooking, and loves eating too! He had a single minded desire to become a professional chef.

Hakata Udon Sakaba Wappachi

He works hard everyday to be a chef who can make people smile

Kushinobo Osaka Hozenji Main branch

He kept working in the cooking field, then found the charms of kushikatsu (deep-fried meat and vegetables on a skewer).

Sushi Kuramasa

Offers Sushi made with accumulated experience. Mr. Takeda is a chef who continues his tireless pursuit of deliciousness.

Miyagi-no-Sakedokoro Torikichi

We serve specialties of Miyagi such as Charcoal-Grilled and Fresh Seasonal dishes with hospitality.

Nakayama-tei Labo

A Chinese cuisine master who continues to pursue sophisticated new Chinese food.

USHIGORO S. GINZA

This executive chef creates better products, while offering ultimate moments to the guests.

Salon Bar Thistle

This bartender skillfully creates cocktails to suit the tastes of each and every customer

Teppanyaki Sanga

She is a cheerful and active service staff at a hotel restaurant, making good use of her language abilities.

Sosaku Kushiage Tsuda

Bringing a new style of making kushiage

Sakana Ryouri Senmonten Totoichi

Once in a lifetime-the interesting things he learnt through meeting his customers!!

Moshiri-Soba Nakamura

A training chef to bear a new age with his father's expectations as the third generation.

Yakiniku USHIGORO Shinjuku 3-chome branch

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.

Chi-Fu

This pioneer of tomorrow's Chinese cuisine walks his own path, with techniques that combine logic with sensitivity

Shunsai Yamasaki

Cooking at home ended up putting him on the path to a professional culinary career