Chef search result : Page 60

Hitsumabushi Nagoya Bincho Grand Front Osaka Location ひつまぶし備長　グランフロント大阪 Osaka Station/Umeda Station, Osaka Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

松室　孝則Takanori Matsumuro

Sushi Kappo Kakihachi すし割烹　柿八 Soen, Hokkaido Japanese,Japanese / General / Sushi / Sake

Salle a Manger サラマンジェ Ginza, Tokyo French,Italian/French / French

脇坂　尚Hisashi Wakisaka

The Chef's Recommendations

Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.

Mr. Hisashi Wakisaka was born in Hokkaido. After experience working at what is now the Novotel Sapporo and the ANA Crowne Plaza Wakkanai, Wakisaka went to France as part of the Association des Disciples d'Auguste Escoffier du Japan’s foreign training program. Whilst there, he trained in Paris and Lyon before returning in 2003 to become the head chef of Ripaille (Yokohama). In August 2006, he opened Salle a Manger de Hisashi WAKISAKA in Toranomon, where he was the owner and a chef. The restaurant moved in 2012 to Ginza. Although his restaurant specializes in the local and traditional cuisine of Lyon and the surrounding region, Mr. Wakisaka is also devoted to his studies of traditional French and classical cuisines.

脇坂　尚Hisashi Wakisaka

Tempura Maki 天布良　万喜 Karuizawa, Nagano Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl) / Local Japanese Cuisine

青木　康正AOKI YASUMASA

A craftsman focused entirely upon tempura.

Mr. Aoki tells us, "This was the craft I chose to learn at the age of 20." He actually previously worked at Tempura Maki for six or seven years. After that he worked for a long time at different restaurants, building up his skills, before returning once again, last April, to work at Tempura Maki.

青木　康正AOKI YASUMASA

Hitsumabushi Nagoya Bincho Esca Location ひつまぶし備長　エスカ店 Nagoya Station, Aichi Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

藤井　光Hikaru Fujii

The Chef's Recommendations

藤井　光Hikaru Fujii

19HITOYASUMI Nanto A-MIEUX branch 19HITOYASUMI　南砺アミュー店 Tonami/Gokayama, Toyama Cafe,Cafe/Sweets / General / Cake / Coffee

南部　愛莉香Arika Nambu

She works busily with three roles; the manager, patissier, and barista.

She was born in 1996 in Toyama prefecture. Her motivation, which brought her to her current position, comes from her childhood graduation yearbook, where she wrote her dream to be a patissier to make delicious cookies and confections. She obtained a cooking license immediately after graduating from the cooking course of Takaoka Ryukoku High School and entered 19HITOYASUMI. In 2016, she was approved as a coffee meister by the Specialty Coffee Association of Japan. Currently, she works busily every day as a manager, a patissier, and a barista at [19HITOYASUMI Nanto A-MIEUX branch].

南部　愛莉香Arika Nambu

Japanese Cuisine Shunka 日本料理　旬花 Nagano, Nagano Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / General

中村　義信Yoshinobu Nakamura

He spreads the everlasting taste of Shinshu through kaiseki (traditional Japanese) cuisine through the changing of the seasons.

He was born in 1976 in Nagano prefecture. After accumulating experience at various Japanese restaurants in Nagano and Tokyo, he worked to open restaurants, and became the manager of restaurants. This rich-experienced chef trained under renowned restaurants and chefs, while continuously studying to widen his knowledge, including the tea ceremony. In 2005, He opened [Japanese Cuisine Shunka] in Nagano. In 2014, this restaurant was relocated to its current location, and [Tempura Kakure Shunka] also opened on its first floor. His restaurants serve kaiseki (traditional Japanese cuisine) using seasonal local ingredients, which is highly received.

中村　義信Yoshinobu Nakamura

antica locanda MIYAMOTO antica locanda MIYAMOTO Kumamoto, Kumamoto Steak,Yakiniku/Steak / Italian / Steak

宮本　健真Kenshin Miyamoto

Mr. Miyamoto is an Italian chef who continues to convey the charm of Aso, Kumamoto and has made numerous achievements.

He was born in 1975 in Kumamoto. At 19, he went to Italy to study at several famous restaurants. After returning to Japan, he set up his own restaurant at 31. Still, the Kumamoto earthquake prompted him to search for a new way of cooking and being in the restaurant. Then, he opened the nature-themed "antica locanda MIYAMOTO" in June 2021. His skills have been recognized in many fields, and he was featured in "Gault and Millau" in 2022 and 2023. He is a leading figure in conveying the charms of Aso, Kumamoto, to the world, having played a leading role in the recognition as Globally Important Agricultural Heritage Systems (GIAHS).

宮本　健真Kenshin Miyamoto

Secrets By Seashore 浜辺のかくれんぼ　Secrets　by　Seashore Kaihin-Makuhari, Chiba Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Curry / Coffee

T・ヨッコT. Yokko

The Chef's Recommendations

There are reasons why you are as healthy as you are.

This is the idea that the food that is put into their body will have the greatest effect on the lifestyle of a person over a long period of time--from when they are a baby until when they reach adulthood. An environment where cooking is close to her has been with her for as long as she can remember. And thankfully, she says, she was very healthy. Her unchanging desire is to pass on things that she has received.

T・ヨッコT. Yokko

Izakaya Futami Sakaba 居酒屋　二海酒場 Hakodate, Hokkaido Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

岡嶋　隆志Takashi Okajima

Mr. Okajima sources ingredients through his unique channels, mainly focusing on the Otoshibe fishing port in his hometown of Yakumo-cho.

He was born in 1972 in Hokkaido. Since childhood, He has enjoyed watching cooking shows on television and dreamed of pursuing a career in the culinary world. From high school, he started working part-time at a restaurant and became a chef after attending a vocational school. After that, he trained in Japanese cuisine, such as at sushi restaurants and hotels, to polish his skills. In November 2021, after leaving a long-established izakaya (Japanese pub) in Hakodate, he opened "Izakaya Futami Skaba." He procures seafood through his unique channels, centered around the Otoshibe fishing port in Yakumo-cho, his hometown.

岡嶋　隆志Takashi Okajima

Kanda Unomaru 神田　宇廼丸 Ningyocho/Kodenmacho, Tokyo Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

永田　浩二Koji Nagata

The Chef's Recommendations

A sincere chef finally goes independent after many years of training.

Mr. Koji Nagata was born in 1955 in Yamanashi Prefecture. After graduating from high school, he went to Tokyo to enter [Unomaru Main branch] and started sushi training on a full scale. For some reason, he once left the cooking field and took a different job, but he could not forget the enjoyable moments of cooking and came back to [Unomaru Main branch] 5 years later. There, he improved his skills while dreaming of being independent. In a while his master recognized his efforts and allowed him to open a branch, and opened [Kanda Unomaru] in 1992. His sincere attitude is highly received by many of his regular customers.

永田　浩二Koji Nagata

Yakiniku Izakaya Suika 焼肉居酒屋　粋家 Iwaki, Fukushima Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Basashi (horse meat sashimi)

中野　春子Haruko Nakano

The Chef's Recommendations

An admiration for her mother's culinary talent made her want to be a chef

Born in China on June 4th, 1973, she began studying cookery by helping her mother, who was a talented cook, when she was a child. Before she knew it, she was cooking on her own. She decided to become a chef because she wanted to treat other people good food. She opened a restaurant in Qingdao, China and began her career as a restaurant owner. Later, she ran a Korean restaurant in Namie town. She opened Yakiniku Izakaya Suika in Iwaki city in 2012. Her inspiration for every dish comes from her mother. She always creates delicious and hearty dishes.

中野　春子Haruko Nakano

Otaru Takeno Sushi 小樽たけの寿司 Otaru/Yoichi/Shakotan, Hokkaido Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

武田　賢一TAKEDA KENICHI

A personal connection led him to leave another career and become a sushi chef

This chef was born in April 1968 in Osaka. He was working in an architect's office when an invitation from the master of a restaurant where he had worked in his student days prompted him to become a chef. In March 2013, he opened Otaru Takeno Sushi, where he painstakingly prepares fresh fish which he serves to his customers.

武田　賢一TAKEDA KENICHI

Hitsumabushi Nagoya Bincho Kinshachi Yokocho Location ひつまぶし名古屋備長金シャチ横丁店 Marunouchi, Aichi Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

青木　陽一 Ena Tangezaka

Hakata Mizutaki Hamadaya 博多水たき濵田屋 Hakata Station, Fukuoka Japanese,Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)

西村　信昭Nobuaki Nishimura

Seeking for people's happy smile saying [tasty].

He was born in 1978 in Fukuoka prefecture, and raised by his parents who operated an izakaya (Japanese pub). After learning cooking on a full scale at the age of 23 years old, he was scouted by a large restaurant chain through an introduction by his acquaintance. He accumulated experience for 10 years as a chef and manager to manage restaurants, then he became impressed by savory mizutaki (chicken hot pot) at [Mizutaki Hamadaya] and entered this shop. His motivation as a chef is to see people's happy smile with his dishes saying [tasty], which is his goal.

西村　信昭Nobuaki Nishimura

Hitsumabushi Nagoya Bincho Tokyo Sky Tree Town Solamachi Location ひつまぶし名古屋備長東京スカイツリータウンソラマチ店 Oshiage, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

住野　弘敏Hirotoshi Sumino

Hitsumabushi Nagoya Bincho Maru Bldg. branch ひつまぶし名古屋　備長　丸ビル店 Marunouchi, Tokyo Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

水谷　正行Masayuki Mizutani

He magnificently transformed from a salary man to a chef. He is an eel professional with great skills acquired through his training.

He was born in Aichi in 1975. He worked part-time at [Hitsumabuchi Bincho Main branch] for 3 years when he was an university student and that experience made him realize the interesting aspects of cooking. After graduating university, he started off working as a businessman but he changed the job as he wanted to learn cooking. He started his training at [Hitsumabuchi Bincho Main branch]. In 2012, he moved to Tokyo when he transferred to Soramachi branch which was opening. In December 2018, He became a head chef/manager of [Hitsumabushi Nagoya Bincho Maru Bldg. branch] at the opening and has been demonstrating his skills since.

水谷　正行Masayuki Mizutani

Dippalace Mita Branch ディップパレス三田店 Tamachi/Mita, Tokyo Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry

LAKHI SINGNLakhi Singn

An authentic chef challenged "Japanese hospitality."

Mr. Singn was born in 1980 in India. Came to Japan after a 15-year career as a chef in India. After working in Indian restaurants in Japan for 3 years, he joined DIPWAY JAPAN Co., Ltd. He is currently the chef at Dippalace Mita Branch. While many foreign staff members work at Dip Palace, the restaurant emphasizes "Japanese hospitality. He is always conscious of taking the lead from the staff's side by reading the guests' thoughts and feelings. The entire team is working together to create a comfortable restaurant.

LAKHI SINGNLakhi Singn

37 PASTA 37　PASTA Hakata Station, Fukuoka Pasta/Pizza,Italian/French / Italian / Pasta

松元　博文Hirofumi Matsumoto

As he really liked cooking pasta, he wanted to try it again.

He was born in 1978 in Kagoshima prefecture. As his parents were busy, he started cooking for his two sisters, which made him decide to be a chef. After graduating from a culinary school, he began working part-time at a restaurant specialized in pasta. Then he worked at a hospital food service as a cook. However, he decided to follow his enthusiasm for cooking pasta, as he liked it since he was very young. He entered [37PASTA] 8 years ago along with its opening and currently works as the master chef. He carefully creates pasta dishes using ingredients from Kyushu.

松元　博文Hirofumi Matsumoto

Sumibi Yakiniku Tsunku 炭火焼肉つんく Kyoto Station, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat)

宮本　宏明Hiroaki Miyamoto

Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.

Mr. Miyamoto was born in 1986 in Kyoto. He dreamed of opening his own restaurant with a classmate, so he began attending the Tsuji Culinary Institute. After graduating, he began training at a steakhouse in Kita Shinchi. He wanted to see the world outside of restaurants, so he gained experience in kitchens in wedding halls and hospitals. At the hospitals, he made hospital food aimed at patients with dietary restrictions, but among these restrictions, he learned the difficulties of making food. In 2016 he opened his own bar. Then in December 2021, he opened Sumibi Yakiniku Tsunku and became the restaurant head.

宮本　宏明Hiroaki Miyamoto