Chef search result : Page 8

Sumibi-yakiniku Kagurazaka Ushimasu 炭火焼肉神楽坂牛ます Kagurazaka, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine

服部　一甫Kazuho Hattori

Mr. Hattori wants to share the charm and deliciousness of meat with the guests.

Mr. Hattori was born in 1985 in Kanagawa Prefecture. Initially worked as an editor. From the media industry perspective, he was engaged in the food industry, such as Recipe books for local cuisine. He then decided to switch to the world of food, beverage, and service at the invitation of an acquaintance. After joining Frontier One, he became the manager and waiter at Kagurazaka Ushimasu. He is sharing with the guests the charm and delicacy of "Yukifuri Wagyu Obanazawa."

服部　一甫Kazuho Hattori

Shinsaibashi Sushi Tvern Oyaji Saigo no Nigiri 心斎橋寿司居酒屋おやじ最後の握り Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

梶原　淳司Junji Kajiwara

Mr. Kajiwara has realized his dream of working as a Japanese food chef since childhood.

He was born in 1978 in Oita. Since elementary school, he naturally decided to pursue a career in cooking. He entered a high school that offered courses related to cooking. After graduation, he trained for two years at a local restaurant in his hometown of Oita. Following that, he moved to Osaka and dedicated three years to honing his culinary skills. Through connections in the culinary world, he met the current owner. Today, he continues his culinary journey as a chef at Oyaji Saigo no Nigiri.

梶原　淳司Junji Kajiwara

Shinjuku Kotegaeshi 新宿こてがえし Shinjuku-Sanchome, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

番場Banba

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.

番場Banba

Kobe Beef Steak SAKURA 神戸牛ステーキ　桜 Sannomiya, Hyogo Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Japanese Sosaku (creative cuisine)

岡本　純Jun Okamoto

Attentive hospitality is the essence of teppanyaki

Born in 1976 in Hyogo Prefecture. He worked at a teppanyaki (ingredients grilled on an iron griddle) restaurant in Kobe for four years with the intent of becoming a chef. Afterward, he transferred to his current position at Kobe Beef Steak SAKURA, which offers the unique experience of teppanyaki. They present guests with attentive hospitality right in front of their very eyes within a modern, Japanese-style atmosphere.

岡本　純Jun Okamoto

Kamakura Fujiya かまくら藤家 Kamakura/Zushi, Kanagawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

小池　一晃Kazuaki Koike

The motto is to serve customers high-quality meats at an affordable price

Mr. Koike was born in 1985. He started his career as a chef right after University graduation and has gained experience and skills since then. He approaches his work daily, aiming to create dishes that customers will find "delicious."

小池　一晃Kazuaki Koike

CRAFTBEER&PIZZA 100K CRAFTBEER&PIZZA 100K Kyoto Station, Kyoto Italian,Italian/French / Pasta / Pizza / Craft Beer

吉村　おさむOsamu Yoshimura

Mr. Yoshimura offers a new sensory cuisine combining Kyoto ingredients with Italian cuisine, utilizing knowledge and skills honed in Japanese cuisine.

He was born in 1992 in Osaka. Growing up with parents who ran a restaurant, he was exposed to cooking from an early age. Naturally, this led him to pursue a career as a chef, specifically in Japanese cuisine. After working at Kitashinchi Maguche, offering a marriage of tuna and sake, he joined CRAFTBEER&PIZZA 100K when it opened in September 2023, challenging a new genre of Italian cuisine that goes well with sake, using Kyoto ingredients, especially Kyoto vegetables. He provides a unique style of cuisine with the knowledge and skills he has cultivated in Japanese cuisine.

吉村　おさむOsamu Yoshimura

Akaushi Dining yoka-yoka KITTE Hakata Branch あか牛Dining yoka-yoka KITTE博多店 Hakata Station, Fukuoka Steak,Yakiniku/Steak / Gyudon (beef bowl) / Hamburger Steak / Steak

八坂　良Ryo Yasaka

Mr. Yasaka's life as a chef started from an experience at a wedding hall.

He was born in 1971 in Saga. During the summer vacation of high school students, he worked part-time in the kitchen at a local wedding hall. At that time, he knew the fun of cooking and chose a chef as his future dream. After graduation, he entered the world of cooking and started training. He spent 15 years at a Chinese restaurant and a total of 15 years at a Korean restaurant, a Yakiniku (Japanese BBQ) restaurant, a Japanese restaurant, and so on. Currently, he works as a chef at Akaushi Dining yoka-yoka KITTE Hakata branch.

八坂　良Ryo Yasaka

SAKURA Kabukicho Branch SAKURA 歌舞伎町店 Shinjuku East Exit/Kabukicho, Tokyo Party,Party/Amusement / Italian / Pasta / Neapolitan Pizza

ラメス・マーガルRames Margal

Mr. Margal's passion for cooking is unbeatable. He is a chef who makes each dish shine.

He was born in 1983 in Nepal. Having loved eating from an early age, he naturally enjoyed cooking. To pursue his career as a chef, he left his hometown and studied in the United States and other countries. In March 2009, he set up his base in Japan and continued his training at renowned Italian and French restaurants. In March 2023, he was appointed the head chef of the SAKURA Kabukicho Branch. Many of his guests highly praise his earnest attitude to food, which expresses his thoughts and feelings in each dish.

ラメス・マーガルRames Margal

Briand - Fillet specialty restaurant - Charcoal Grilled Black Japanese Beef ぶりあんヒレ肉専門店　黒毛和牛炭火焼き Kokusai dori, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

具志堅　勇太Yuta Gushiken

Mr. Gushiken honed his understanding of meat and cooking techniques through years of experience as a head chef at a famous yakiniku restaurant.

Mr. Gushiken was born in 1983 in Okinawa. He had experience as a head chef at a famous yakiniku restaurant in Naha. Currently, he is active as the head chef of Briand. With his knowledge of meat and expert grilling techniques acquired as a popular yakiniku restaurant chef, he now brings out the best in A5-grade Japanese Black Beef fillet and Chateaubriand.

具志堅　勇太Yuta Gushiken

Sushi Hasegawa Nishiazabu Branch 寿司　はせ川　西麻布店 Nishi-Azabu, Tokyo Sushi,Japanese / General / Sushi / Sake

黒坂　俊和Toshikazu Kurosaka

The Chef's Recommendations

Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.

Mr. Kurosaka was born in 1968 in Chiba. Inspired by a chef at a Japanese restaurant he visited with his family when he was a child, he decided to pursue a career in the culinary field. After training at Japanese restaurants in the Kansai and Kanto regions, he now works as a chef at Sushi Hasegawa Nishiazabu Branch, where he continues to refine his skill. With his extensive experience, he strives to offer Japanese cuisine filled with a sense of the seasons.

黒坂　俊和Toshikazu Kurosaka

AUX BACCHANALES Kyoto AUX　BACCHANALES　オーバカナル京都 Shijo Karasuma/Karasuma Oike, Kyoto French,Italian/French / French / Cake / Wine

小阪　祟Shu Osaka

The Chef's Recommendations

Mr. Osaka became interested in cooking at a Sushi restaurant, which led him to his current career.

Mr. Osaka was born on September 17, 1980, in Osaka. His introduction to the world of food came when he was a child at a sushi restaurant and saw how a sushi chef handled his food. Since then, he has been interested in cooking and considered becoming a chef. After going to France and training in cooking for two years, he gained experience in French restaurants and Italian cafes in Osaka. Currently, he is working at AUX BACCHANALES Kyoto. His authentic French cuisine is well-received by a wide range of repeat customers.

小阪　祟Shu Osaka

Korean Cuisine Anfan 韓流安歡 Ginza, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Naengmyeon (Korean cold noodle)

C・KC.K

Guiding guests to a comfortable and pleasant time with heartfelt hospitality.

He originally jumped into the food and beverage industry, intending to open a restaurant with his friend. Started his career as an industry professional in a French restaurant. Taking his first step as a service staff member, he gained experience over 8 years. While getting to know the food, he also gained knowledge of cocktails and wines. After meeting the company's current president at a famous yakiniku restaurant, he began studying yakiniku. In 2006, he joined ASIAN-KOREAN CUISINE AnFan and currently serves as the manager, leading from the front lines.

C・KC.K

Naniwa Japanese barbecue restaurant, Hakkaku Dai Nagoya building Branch 浪花ろばた八角大名古屋ビルヂング店 Nagoya Station, Aichi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling)

足達　智浩Tomohiro Adachi

Mr. Adachi returned to reataurant Hakkaku where he can back to basics when he worked as a part-timer

He was born in Hyogo prefecture on July 3, 1974. He happened to meet [Naniwa Japanese barbecue Hakkaku] as a part-timer and felt the enjoyment of cooking. He planned to become a cook and thought that he would be an owner one day. After he was trained at many restaurants such as Korean barbecue restaurant, barbecue chicken shop and Japanese restaurant, etc., he met [Hakkaku] again. Valuing the encounter, he will exercise his skills with past memory in Dai Nagoya building.

足達　智浩Tomohiro Adachi

Sumibi Yakitori BOND 炭火焼き鳥BOND（ボンド） Okinawa Prefectural Office, Okinawa Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Italian

甲斐　悠介Yusuke Kai

Proposing new Western-style yakitori through skills honed in the resort scene.

Mr. Kai was born in 1989 in Oita. After helping a Yakitori restaurant run by his relatives, he decided to pursue a career in food and drink. Moved to Okinawa and entered an Italian restaurant. Then, he honed his skills in the kitchen of a private resort hotel in Onna Village. In the spring of 2023, after becoming independent, he started Sumibi Yakitori BOND as a restaurant that brings together all of his experience.

甲斐　悠介Yusuke Kai

Kappo Sakaba Miotsukushi Tennoji Branch 割烹酒場　みおつくし　天王寺店 Tennoji/Abenobashi, Osaka Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

田村　知之Tomoyuki Tamura

Fascinated by delicious food, Mr. Tamura aspired to become a chef who could cook his own dishes.

He was born in 1993 in Osaka. He experienced a part-time job in a restaurant as a student, which sparked his interest in cooking. Started his professional career as a chef at Hanagoyomi in Swissôtel. After that, he moved to Kappo Ajisai and further honed his skills. In July 2022, he was offered a position at Miotsukushi Tennoji Branch and became the head chef.

田村　知之Tomoyuki Tamura

Fugu Ryori UMEI ふぐ料理うめい Akasaka, Tokyo Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)

梅井　聖寿Kiyotoshi Umei

After a fateful encounter with fugu, Mr. Umei became a licensed Fugu chef.

He was born in 1993 in Osaka. His love of his mother's cooking was the starting point for his career as a cook. He started working part-time at a fugu restaurant and obtained his fugu chef's license the following year. At that point, he already had a clear vision for his future. He later joined a specialized fugu restaurant, where he honed his skills for 8 years. In May 2023, he opened Umei as the owner and head chef.

梅井　聖寿Kiyotoshi Umei

Irifune Odawara-ekimae Branch 入船小田原駅前店 Odawara/Minamiashigara, Kanagawa Sushi,Japanese / Sushi

金井　勇弥Yuya Kanai

Dedicated to seasonal local fish and vegetables.

Aiming to become a professional chef, Mr. Kanai started as a dishwasher and cleaner at Irifune in his teens. There, he learned how to scale and prepare fish, sharpen knives, and the basics of Irifune's taste. As time passes, there is much to learn, and he strives for daily improvement.

金井　勇弥Yuya Kanai

Sushi Miyako 鮨みやこ Nishi-Shinjuku, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

五十嵐　介一Keiichi Igarashi

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.

五十嵐　介一Keiichi Igarashi

Shibuya Kotegaeshi 渋谷こてがえし Shibuya Center-Gai/Koen-Dori, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

番場Banba

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.

番場Banba

Kuroge Wagyu Junniku Yakiniku M.M.ya 黒毛和牛純肉焼肉 M.M.ya Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Shochu

濱　健一Kenichi Hama

Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.

Since childhood, he had a passion for cooking, naturally stepping into the food world. He worked in the meat industry, expanding his knowledge in meat handling. Currently, he has demonstrated his culinary skills as the head chef at the newly opened M.M.ya since November 4th, 2023.

濱　健一Kenichi Hama

Restaurant ranking

Browsing history

Sumibi-yakiniku Kagurazaka Ushimasu

Mr. Hattori wants to share the charm and deliciousness of meat with the guests.

Shinsaibashi Sushi Tvern Oyaji Saigo no Nigiri

Mr. Kajiwara has realized his dream of working as a Japanese food chef since childhood.

Shinjuku Kotegaeshi

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

Kobe Beef Steak SAKURA

Attentive hospitality is the essence of teppanyaki

Kamakura Fujiya

The motto is to serve customers high-quality meats at an affordable price

CRAFTBEER&PIZZA 100K

Mr. Yoshimura offers a new sensory cuisine combining Kyoto ingredients with Italian cuisine, utilizing knowledge and skills honed in Japanese cuisine.

Akaushi Dining yoka-yoka KITTE Hakata Branch

Mr. Yasaka's life as a chef started from an experience at a wedding hall.

SAKURA Kabukicho Branch

Mr. Margal's passion for cooking is unbeatable. He is a chef who makes each dish shine.

Briand - Fillet specialty restaurant - Charcoal Grilled Black Japanese Beef

Mr. Gushiken honed his understanding of meat and cooking techniques through years of experience as a head chef at a famous yakiniku restaurant.

Sushi Hasegawa Nishiazabu Branch

Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.

AUX BACCHANALES Kyoto

Mr. Osaka became interested in cooking at a Sushi restaurant, which led him to his current career.

Korean Cuisine Anfan

Guiding guests to a comfortable and pleasant time with heartfelt hospitality.

Naniwa Japanese barbecue restaurant, Hakkaku Dai Nagoya building Branch

Mr. Adachi returned to reataurant Hakkaku where he can back to basics when he worked as a part-timer

Sumibi Yakitori BOND

Proposing new Western-style yakitori through skills honed in the resort scene.

Kappo Sakaba Miotsukushi Tennoji Branch

Fascinated by delicious food, Mr. Tamura aspired to become a chef who could cook his own dishes.

Fugu Ryori UMEI

After a fateful encounter with fugu, Mr. Umei became a licensed Fugu chef.

Irifune Odawara-ekimae Branch

Dedicated to seasonal local fish and vegetables.

Sushi Miyako

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

Shibuya Kotegaeshi

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

Kuroge Wagyu Junniku Yakiniku M.M.ya

Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.