Chef search result : Page 73

Dining Bar Hiro ダイニングバー　ひろ Shimbashi/Shiodome, Tokyo Dining Bar,Dining bar / General / French / Italian

伊藤　広文ITO HIROBUMI

Our belief is in seeking out the finest ingredients and creating the perfect recipe.

He was born in 1966, in Tokyo's Shinbashi district. His motive to start this career was "because I love to eat, and I want to eat delicious foods." After training in various restaurants in Tokyo, he opened Dining Bar Hiro in 2005. Most of all, he enjoys the customers' joy when he takes each day's delicious ingredients and prepares them in the way his guests desire. At this restaurant, we have taken many photographs of our specialities, expressing the sense of skill on each plate.

伊藤　広文ITO HIROBUMI

Lounge & Bar Grand Bleu ラウンジ＆バー　グラン・ブルー Ito/Shimoda, Shizuoka Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Cake

鎌田　雅之KAMADA MASAYUKI

Inspired by the TV show "Food Heaven" to become a chef

Born in 1960. After studying under Masaru Kamikakimoto at "Alain Chapel", he worked as chef and then assistant head chef for the Huisten Bosch Hotels. In 2008 he was hired as the head chef for the "Hotel La Suite Kobe - Harborland" and was promoted to his current post as assistant general manager in 2009.

鎌田　雅之KAMADA MASAYUKI

CANOVIANO ANNEX CANOVIANO　ANNEX（カノビアーノアネックス） Esaka, Osaka Italian,Italian/French / Italian / Wine / Black Tea

石原　太郎ISHIHARA TARO

His dream to become a chef came true. Now he makes passionate Italian cuisine in a brand new style

He was born in 1979 in Okayama prefecture. He often went out to eat with his parents as a child, and soon he secretly longed to become a chef in the future. That dream come true, when after graduating from the Hattori School of Nutrition at the age of 18, he honed his cooking skills in Tokyo at Italian restaurants and French restaurants in hotels. After that he encountered "Canoviano", and Chef Uetake at our main store in Daikanyama took him under his wing. Still greatly influenced by Chef Uetake, our chef makes every effort to produce many dishes that show the true worth of Italian cooking.

石原　太郎ISHIHARA TARO

Tante Grazie Tante　Grazie（タンテグラッツィエ） Ikebukuro West Exit, Tokyo Italian,Italian/French / Italian / Pizza / Wine

簾内　成良MISUCHI NARUYOSHI

The Chef's Recommendations

With a desire to let everyone know the magnificence of Italian cuisine

Born in Tokyo, 1968. Dut to his love of pasta, he worked toward becoming an Italian chef after graduating culinary school. After training at Tokyo's [Ristorante Carmine], he traveled to South Italy. He further improved his skills at Sicilia's famous [Ristorante Unico], and was appointed as chef at [Tante Grazie] after returning to Japan. He explains that he gets hints of inspiration for his creations by communicating with his customers.

簾内　成良MISUCHI NARUYOSHI

Dozeu Iidaya どぜう飯田屋 Asakusa, Tokyo Japanese,Japanese / Dojo (loaches)

北川　孝Takashi Kitagawa

After 40 years at Dojo Iidaya, he knows everything there is to know about dojo (pond loaches)

Born in Miyagi prefecture in 1951, he went to Tokyo to find a job that was different from that of everyone else. He became an apprentice at Dojo Iidaya after learning that it was a restaurant that served dojo (pond loaches), something he rarely ate back home. He has worked and studied the foundations of cooking for over 40 solid years at Dojo Iidaya, and now that he is the head chef, he supports the kitchen with his discerning taste buds, as well as techniques backed by his experience.

北川　孝Takashi Kitagawa

Pub Karaoke Studio Himawari パブ-カラ　スタジオ向日葵 Shinjuku East Exit/Kabukicho, Tokyo Dining Bar,Dining bar / Cocktail / Whisky / Shochu

美実MIMI

Live performance karaoke! Accompanied by exciting saxophone playing!

Mr. Yoshimi first experienced live karaoke at this store from a customer's point of view. He got interested in this unique style or karaoke, took his valued experience in playing the saxophone and went to Studio Himawari.

美実MIMI

Kisetsu Ryori Sakura 季節料理　さくら Akashi, Hyogo Izakaya (Japanese tavern),Taverns / General / Tempura (battered, fried seafood and vegetables) / Nabe (hot pot)

飯田　健二IIDA KENJI

Serious about his cooking, he was born to be a chef

This chef was born on January 30th, 1972 in Hyogo Prefecture. Originally, he simply had an affinity for service, and wound up heading down the path to becoming a chef. He worked at various pubs and restaurants all over, and gradually came to realize the importance of making meals. Then he grew to find joy in delighting people with his cooking, and got serious about it as a career. When Kitsetsu Ryori Sakura opened in 2013, he took the opportunity to apply here, and he works here still.

飯田　健二IIDA KENJI

Gyutan Sumiyaki Rikyu Chuodori 牛たん炭焼利久　中央通店 Sendai Station West Exit, Miyagi Japanese,Japanese / Gyutan (beef tongue) / Local Japanese Cuisine / General

新保宏介SHIMBOKOSUKE

I want to cook delicious food for others to enjoy.

Having a great love for cooking since childhood, he entered the world of cuisine, and after twelve years of experience at a soba restaurant, came to Rikyu. The grilling of beef tongue may be simple but it also has depth. To serve it in its finest form, everyday he centers himself and grills for a delicate perfection.

新保宏介SHIMBOKOSUKE

RISTORANTE Misato RISTORANTE美郷 Shichijo/Tambaguchi, Kyoto Italian,Italian/French / Italian / Pasta / Wine

毛利　亮MORI RYO

The Chef's Recommendations

A chef who is constantly thinking up new menus in which the flavors of the drinks and the food complement each other

Born in 1965 in Oita Prefecture, graduated from Tsuji Japanese Culinary Arts College. After gaining experience in Kyoto and Osaka he went independent, starting his own restaurant in Kyoto. In 2006 fate brought him to "Ristorante Misato", where he shows off his skills daily as the lead chef.

毛利　亮MORI RYO

Chinese Restaurant Chanchan 中国酒菜　暢暢 Kishiwada/Izumi/Izumisano/Sennan, Osaka Chinese,Chinese / Shokoshu (Chinese Shaoxing wine) / Yum Cha/Dim Sum / General

井上　靖久INOUE YASUHISA

The Chef's Recommendations

Enjoy authentic, hotel-grade Chinese food at this street side venue.

Born on March 25, 1960, in Kyoto Prefecture. Influenced by parents, who were both true gastronomes, he developed a keen interest in cooking, especially Chinese food, from a very early age. In 1980, he began what would become a 7 year training at restaurant Dunhuang in Yamaguchi Prefecture. He was also deeply impressed by the passionate approach of Chef Kazuo Uchida, his senior at the Hotel New Otani in Osaka (currently serving as chef at the ANA Hotel in Kyoto), which further deepened his commitment to the culinary arts. His downtown restaurant's creed is to make luxury hotel-grade Chinese cuisine easily accessible to all.

井上　靖久INOUE YASUHISA

Gyutan Sumiyaki Rikyu West Exit Main Branch 牛たん炭焼利久　西口本店 Sendai Station West Exit, Miyagi Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General

渡邉毅WATANABETAKESHI

Ceaselessly refining his skills in Japanese cuisine

After graduating from cooking school he built up his career at four Japanese restaurants, and in 2006 moved to Rikyu. His motto as a chef is "Delicious, fast, and beautiful".

渡邉毅WATANABETAKESHI

Sakana Ryori Rokkon さかな料理　ろっこん Kita-Shinchi, Osaka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

西岡　章NISHIOKA AKIRA

He took the path of a culinary career which was his dream since he was young. Tremendous effort is put into the food's freshness.

Born in Wakayama in 1967, it was his dream since youth to choose the path of a culinary career and display his skill in cooking. "There is a taste in freshness" is his motto, and he is particular every day about the freshness of ingredients and the way of cooking which emphasizes the flavors of the ingredients. His obsession led him to create his original combination of oils for cooking.

西岡　章NISHIOKA AKIRA

Fudozaka Kikuchi 不動坂　菊地 Sannomiya, Hyogo Japanese,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)

菊地KIKUCHI

Since he was a child, he was interested in food and he chose this path.

The chef was interested in making dishes with a variety of ingredients. After a while, he became able to cook on his own, and naturally started to think about working as a chef.

菊地KIKUCHI

Campagne カンパーニュ Ise, Mie French,Italian/French / Others / French

東　健夫HIGASHI TAKEO

He admires nature's grandeur and pays respect to the divine. He works with local ingredients.

Born in Mie Prefecture on January 7, 1965. He loved to eat from childhood, and pursued the path of becoming a cook to make people happy through food. He decided to become a French chef to challenge the unknown, outside world, and a world that is opposite from his upbringing in the deep mountains of Kumano. He studied under Shima Kanko Hotel's head chef, Tadayuki Takahashi, for three years. Then, after training in France, Osaka, and Kobe, he opened his own restaurant at 26 years old. He continues to make food inspired by nature.

東　健夫HIGASHI TAKEO

Oshio Ataru おしお　ATARU店 Tsukishima, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter)

松野　雄太MATSUNO YUTA

We want our favorite foods to become our customers' favorites too.

I have always loved making okonomiyaki pancakes at home, so I started working here part time in the second year of high school. And then, falling in love with the taste of monjayaki, I decided to work here full time. I want to serve monjayaki to the customers and have them love it as much as I do!?

松野　雄太MATSUNO YUTA

Yakiniku Heiwa 焼肉　平和 Tennoji/Abenobashi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

鳥越　曠平TORIKOSHI KOHEI

40 years of following in his father's footsteps.

Born in Osaka Prefecture, in 1946. In 1956, his father opened the Yakiniku Heiwa grilled meat restaurant. From an early age, he saw his father dedicating himself entirely to the art of grilled meat, and naturally developed an interest in the subject himself. He started by helping out in the restaurant, before finally taking up the torch himself as its second-generation restaurateur.

鳥越　曠平TORIKOSHI KOHEI

Wine & Cheese Marriage ワイン＆チーズ　マリアージュ Fukushima Station, Fukushima Wine Bar,Bars (pubs) / Wine / Cocktail / General

伊藤　勝仁ITO KATSUHITO

Striving to be the impetus for popularizing wine and cheese.

Katsuhito Ito was born in Shimogo Town, Minamiaizu District, Fukushima Prefecture, on April 1st, 1977. He has been chair of the Fukushima section of the Japan Sommelier Association since 2009, and became a senior sommelier at age 28. After working at resort hotels and city hotels in Fukushima Prefecture, he became independent in 2010. Ito began a wine class in 2013, and he currently strives to create a space that would be an impetus for popularizing wine and cheese. He also serves as an examiner for the certification exam for sommelier and restaurant service specialists.

伊藤　勝仁ITO KATSUHITO

Yakiniku no Ryuen 焼肉の龍園 Kokura, Fukuoka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

岩井田　隼也IWAIDA TOSHIYA

A chef with a passion for serving delicious meat

Born in Kagoshima prefecture on July 19, 1982, this chef has a passion for serving the ultimate delicious meat prepared seared, rare, or roasted on one side. He spends his days at Yakiniku no Ryuen honing his cooking skills.

岩井田　隼也IWAIDA TOSHIYA

Minamifukuoka Zasshomachi Ryuichi 南福岡ざっしょ町　竜一 Takeshita/Minami-Fukuoka, Fukuoka Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

龍　浩一RYU KOICHI

In the restaurant business for nearly 30 years. Now a chef who captivates many

When he was a student, Koichi Ryu began working in a restaurant without much serious thought. But he was so taken by the head chef there that he started on the culinary path at the age of 18. At one point, he almost threw in the towel but there was no way he could completely give up on the culinary world. It's been thirty years now since he first chose this career. After working at Hakata Saryo, Fugu Taisho, Moyai (small restaurant), and various other restaurants, Mr. Ryu is now the owner of Ryuichi in Zashonokuma.

龍　浩一RYU KOICHI