Chef search result : Page 70

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

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

Torishige 鳥茂 Shinjuku Station South Exit/Yoyogi, Tokyo Japanese,Japanese / Kushiyaki (grilled skewers) / Wine / General

酒巻　祐史SAKAMAKI YUJI

The Chef's Recommendations

Whilst looking at the figures of his grandfather and father cooking, he joined the long line of people making grilled offal dishes.

He is the third generation owner of the grilled cuisine restaurant ‘Toshige', made in 1950. He entered this world at the age of 23 and afterwards, joined the line of ‘Torishige' owners and decided on developing the art of grilling offal. His teachers were his grandfather, from the first generation and his father, from the second. Due to his father's sudden and early passing, he became the restaurant owner at a young age.

酒巻　祐史SAKAMAKI YUJI

WASHOKU SOUTEN WASHOKU 蒼天 SOUTEN Nagatacho, Tokyo Kaiseki (course menu),Japanese / General / Sushi / Teppanyaki (iron griddle grilling)

髙橋　賢Ken Takahashi

Mr. Takahashi delivers ancient and traditional Japanese flavors in a stylish new WASHOKU.

He joined the Shin Yokohama Prince Hotel and was appointed head chef of the main dining room WASHOKU SOUTEN at the opening of The Prince Gallery Tokyo Kioicho in 2016. Paying particular attention to the tableware and presentation, he offers a modern and stylish new WASHOKU with traditional and ancient Japanese flavors. His activities are not limited to the domestic market; he has been invited to gourmet events in Italy, Spain, and other countries, where he has received praise from many gourmets.

髙橋　賢Ken Takahashi

Otaru Jingisukan Club Kitatogarashi Main Branch 小樽ジンギスカン倶楽部　北とうがらし　本店 Otaru/Yoichi/Shakotan, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)

鶴間　公介Kosuke Tsuruma

Encounter with the Morikuma family, the owner, made him a chef.

Though he had no relation with cooking at all, an encounter with the Morikuma family, the owner of [Otaru Jingisukan Club Kitatogarashi] became his big turning point. After experiencing various restaurants in the group in a short time, such as ramen (Chinese noodles), soba (Japanese noodles), izakaya (Japanese pub) serving grilled dishes, he is currently working as a manager of Kitatogarashi!

鶴間　公介Kosuke Tsuruma

Ajiyushin Nakaya 味遊心　中屋 Yotsuya, Tokyo Soba (noodles),Japanese / General / Tempura (battered, fried seafood and vegetables) / Soba (noodles)

大渕　修司Shuji Obuchi

The fourth generation to work in this long-established soba restaurant

This young chef tells us that he entered the world of soba-making after he graduated from university. Under the tutelage of his father, who is a third generation soba chef, he works hard every day to preserve the traditional flavors of the restaurant.

大渕　修司Shuji Obuchi

Toriyoshi Naka-Meguro Branch 鳥よし　中目黒分店 Nakameguro, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine

猪股　善人Yoshito Inomata

Experience in Paris became the turning point. A head chef mastered all about [Yakitori] but still continues quest.

Mr. Yoshito Inomata was born in 1950 in Nagasaki prefecture. After training at various yakitori (chicken skewer) restaurants in Tokyo, including a renowned one in Roppongi, he went to France at the age of 20, and accumulated experience at a yakitori restaurant in Paris. From the age of 33, he actively worked while going back and forth between Japan and France. After returning to Japan, he opened [Toriyoshi Naka-Meguro] in 1992. [Toriyoshi Ginza branch], which opened in 2004, has become one of [the three main yakitori restaurants in Tokyo]. In 2018, he opened [Toriyoshi Naka-Meguro Branch]. Currently he operates 7 branches in Tokyo, including different business-style restaurants.

猪股　善人Yoshito Inomata

Meijiken 明治軒 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka General,Western / Omurice (omelet rice) / Japanese Beef Steak / General

萩野　進HAGINO SUSUMU

Captivated by the flavours of the long-established restaurant, he has become part of Meijiken's lineage.

Aspiring chef Susumu Hagino was 23 when he first discovered Meijiken. Forty years have passed since that moment, during which time Chef Hagino learned all about taste and technique from the restaurant's master. Using seasonings passed down for generations, he prepares dishes that cannot be tasted anywhere else. He believes that passing this onto the next generation of youngsters is an important duty.

萩野　進HAGINO SUSUMU

Sushi Daimon 鮨　大門 Uozu/Kurobe, Toyama Sushi,Japanese / General / Sushi / Japanese Sosaku (creative cuisine)

大門　太郎Taro Daimon

He was fascinated with the master chef of a sushi shop he visited in his childhood days.

He is from Toyama prefecture. Being fascinated with the master chef of the sushi shop he was taken to by his father, he started working part time at a sushi shop when he was a high school student, then accumulated training at Japanese restaurants. At the age of 22, he moved to Otaru city in Hokkaido and visited sushi restaurants without appointments to ask to let him work. During his 4 year training at a sushi shop in Otaru, far away from his home town, his thoughts towards sushi and his hometown changed. In 2012, he opened [Sushi Daimon] in Toyama, to serve sushi that can be made only in Toyama.

大門　太郎Taro Daimon

Kappo Komewo 割烹こめを Azabu-Juban, Tokyo Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Kaiseki (tea-ceremony dishes) / General

沼倉　大将Daichi Numakura

Mr. Numakura is a Japanese artisan chef passionate about conveying the quality and culture of Japanese food.

He was born in 1995 in Fukushima. He began studying culinary arts on his own and studied at several restaurants. Currently, he is the head chef at Kappo Komewo, which opened in November 2023. He has a passionate spirit of exploration, visiting the producing regions himself to deepen his understanding of the ingredients. Not only does he cook delicious food, but he also takes great care in creating the restaurant's worldview, including the interior design and selection of tableware. He is multi-talented, active as an influencer, and a certified "rice sommelier."

沼倉　大将Daichi Numakura

Sumibiyaki Tiger 炭火焼タイガー Yokosuka/Oppama, Kanagawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Yakiniku (grilled meat)

三浦　淳Jun Miura

Mr. Jun Miura is confident with his knowledge and the ways of handling meat.

He was born in 1982 in Yokosuka city. When he was young, he worked part time at the meat shop [Yokosuka Matsuzakaya], and after became a full time worker there. He thoroughly learned how to select and handle meat from the standpoint of a butcher. When [Sumibiyaki Tiger] was relocated to its current location in 2012, he became its manager/chef. He says that the taste of meat changes according to the ways it is cut and grilled. Currently, he uses his good eye for selecting meat, to offer the best tasting meat of the day.

三浦　淳Jun Miura

Ehime / Uwajima Ryori Kadoya Toranomon 愛媛・宇和島料理　かどや　虎ノ門 Toranomon, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

末永　悦巳Etsumi Suenaga

To stay busy and to contribute something of worth - the job of chef is a sacred task

Born in Ehime Prefecture in 1970, Chef Suenaga always loved cooking, but still pictured himself working as an office woker. However, he did not give up on his dream of being a cook, and took a job working at a Western style restaurant. From there, he aimed to steadily improve and rise as a cook. Eventually, the manager of Kadoya Kasumitei generously put him in charge of the kitchen at Kadoya Toranomon. Since the restaurant opened in October 2015, he has kept busy there every day working as head chef.

末永　悦巳Etsumi Suenaga

Kaiseki Kappo Nagasaka 懐石割烹　なが坂 Sannomiya, Hyogo Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)

長坂　俊明Toshiaki Nagasaka

The Chef's Recommendations

The delight he felt after having his cooking complimented as a child inspired him to become a chef

He was born in February of 1964 in Aichi Prefecture. He has loved making food ever since he was a child, and after hearing his siblings tell him how delicious his food was after cooking for them, he knew he wanted to become a chef someday. He studied at Tsuji Culinary Institute in Osaka’s Abeno ward, and from there he went on to develop his skills further at "Shofukuro Kobe Branch", which is based in Shiga Prefecture, as well as "Yamane" sushi restaurant in Kitashinchi, Osaka. He opened "Kaiseki Kappo Nagasaka" in 2002, where he displays his expertise as owner and head chef.

長坂　俊明Toshiaki Nagasaka

Kani Kaga Ryori Kadofuku カニ・加賀料理　かど福 Kumamoto, Kumamoto Japanese,Japanese / Sashimi (raw fish)/Seafood / Donburi (rice bowl) / Crab

豊田　一徳Kazunori Toyoda

Introducing tasty ingredients to as many people as possible.

He was born in 1957 in Ishikawa prefecture. He was originally working actively as a fisherman. He entered the field of Japanese cuisine to introduce tasty local ingredients from Kaga to as many people as possible, and to serve his dishes directly to them. After 4 year of training at [Sasabune], a renowned restaurant that has already closed down, he started working at [Kani Kaga Ryori Kadofuku].

豊田　一徳Kazunori Toyoda

Hamburger Steak GRILL Omiya JR HAKATA CITY branch ハンバーグ・ステーキ　グリル大宮　JR博多シティ店 Hakata Station, Fukuoka General,Western / Hamburger Steak / General / Steak

大宮　勝雄Katsuo Omiya

He sticks to keep working as an active chef.

He decided to be a chef at the age of 18 by being influenced by his uncle and started training at a French restaurant. At the age of 26, he became a sous chef at a hotel restaurant in New Zealand. At the age of 28, he went to England, France, Greece, and Morocco to learn their local cuisines. After returning to Japan, he worked at the French restaurant [La Terre], under Mr. Gerard Jordan from La Nappoule who had worked at [L'Oasis] in Southern France. In 1982, at the age of 32, he opened the current [Restaurant Omiya] in Asakusa.

大宮　勝雄Katsuo Omiya

The Roots of all evil. The Roots of all evil. Kyoto Station, Kyoto Standing Bar,Bars (pubs) / Cocktail

セキネ　トモイキTomoiki Sekine

Enjoy spirits and cocktails more casually with fun.

He was born in 1985. At the age of around 20, he went to Italy dreaming of being a bartender and became fascinated with cocktails. That is why he decided to work at bars. After training at bars of various sizes in Tokyo and Yokohama, he opened [NokishitaEdibleGarden] in Kyoto in 2014, then [nokishita711] in 2015. While managing these bars, he is working actively to organize craft gin events and develop cocktail menus.

セキネ　トモイキTomoiki Sekine

Ariran Beppu 亜李蘭　別府店 Beppu, Oita Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

港　船太郎MINATO SENTARO

Raised in the world of cuisine with his father and grandfather before the cutting board

Raised from birth in an environment with chefs nearby, he had vague images of being a chef in the future for as long he can remember, but it was being invited to his grandfather's Japanese restaurant that started him on the road. Afterwards, he accumulated experience in Japan and thus came to where he is now.

港　船太郎MINATO SENTARO

MOSS okinawa MOSS okinawa Kokusai dori, Okinawa French,Italian/French / Japanese Sosaku (creative cuisine) / French / Western Sosaku (creative cuisine)

中村　寿之Toshiyuki Nakamura

Following the footsteps of his father, Mr. Nakamura himself became a chef.

He was born in 1989 in Kanagawa. From the age of 12, he helped his parents run restaurants and improve his sense of cooking. His career began in earnest at the age of 18. He studied under Chef Sakai at La Rochelle for 10 years. He opened a cafe & private accommodation in Nakijin Village, Okinawa. In 2020, he joined I.P.S. Co., Ltd. and became the sous chef of CROSS TOKYO. After working as head chef at CROSS GRILL POT HOUSE/CROSS FOOD LAB, he became head chef at MOSS Okinawa in 2023.

中村　寿之Toshiyuki Nakamura

Gyu-sho Ogata 牛匠おがた Oshu, Iwate Yakiniku (Japanese BBQ),Yakiniku/Steak / Nabe (hot pot) / Steak / Yakiniku (grilled meat)

皆川　剛之Takeyuki Minakawa

He would like to pass down what impressed him to the next generation.

He was impressed by meals he had at family eat out, which inspired him to become a professional chef. After his training at French restaurant in a Hotel, he received further training at another French restaurant in Tokyo. He has worked at [Gyu-sho Ogata] since 2012. His philosophy is only serving customers with dishes which he is certain to be the best. He works hard at the restaurant every day.

皆川　剛之Takeyuki Minakawa

CRAFTALE CRAFTALE Nakameguro, Tokyo French,Italian/French / General / French / Wine

大土橋　真也Shinya Otsuchihashi

The Chef's Recommendations

A master of French, pouring in all of his experience and knowledge and freely creating a world of his own

Born in Kagoshima Prefecture in January 1984. His interest in food started from a young age, and gradually transitioned from "eating" to "cooking." He attended Tsuji Culinary Institute in Osaka after graduating from high school, and further studied at the French branch of the school. After returning home, polished his skills at "The Georgian Club" and "Joel Robuchon". Then again returned to France, he worked at the Paris neo-bistro "Saturn," untill he returned to Japan in 2013. After working as the opening staff for "Restaurant Anise", he opened [Craftale] in September, 2015.

大土橋　真也Shinya Otsuchihashi

Restaurant ranking

Browsing history

Yakiniku USHIGORO Shinjuku 3-chome branch

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

Teppanyaki Sanga

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

Torishige

Whilst looking at the figures of his grandfather and father cooking, he joined the long line of people making grilled offal dishes.

WASHOKU SOUTEN

Mr. Takahashi delivers ancient and traditional Japanese flavors in a stylish new WASHOKU.

Otaru Jingisukan Club Kitatogarashi Main Branch

Encounter with the Morikuma family, the owner, made him a chef.

Ajiyushin Nakaya

The fourth generation to work in this long-established soba restaurant

Toriyoshi Naka-Meguro Branch

Experience in Paris became the turning point. A head chef mastered all about [Yakitori] but still continues quest.

Meijiken

Captivated by the flavours of the long-established restaurant, he has become part of Meijiken's lineage.

Sushi Daimon

He was fascinated with the master chef of a sushi shop he visited in his childhood days.

Kappo Komewo

Mr. Numakura is a Japanese artisan chef passionate about conveying the quality and culture of Japanese food.

Sumibiyaki Tiger

Mr. Jun Miura is confident with his knowledge and the ways of handling meat.

Ehime / Uwajima Ryori Kadoya Toranomon

To stay busy and to contribute something of worth - the job of chef is a sacred task

Kaiseki Kappo Nagasaka

The delight he felt after having his cooking complimented as a child inspired him to become a chef

Kani Kaga Ryori Kadofuku

Introducing tasty ingredients to as many people as possible.

Hamburger Steak GRILL Omiya JR HAKATA CITY branch

He sticks to keep working as an active chef.

The Roots of all evil.

Enjoy spirits and cocktails more casually with fun.

Ariran Beppu

Raised in the world of cuisine with his father and grandfather before the cutting board

MOSS okinawa

Following the footsteps of his father, Mr. Nakamura himself became a chef.

Gyu-sho Ogata

He would like to pass down what impressed him to the next generation.

CRAFTALE

A master of French, pouring in all of his experience and knowledge and freely creating a world of his own