Chef search result : Page 92

YORIMICHI Odaiba YORIMICHI Odaiba Odaiba, Tokyo Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

大島　慎之輔Shinnosuke Oshima

Pursuing new ideas every day to deliver smiles through food.

Fascinated by the world of cooking, which can bring smiles to many people's faces, Mr. Oshima became a chef. After gaining experience in American and Italian restaurants, he now showcases his skills at YORIMICHI Odaiba, which opened on August 1, 2022. Drawing on his extensive background, he offers inventive fusion dishes that blend Japanese and Western culinary techniques.

大島　慎之輔Shinnosuke Oshima

Tsukishima Kaisen Monja Koboreya Nibangai 月島海鮮もんじゃ　こぼれや　二番街 Tsukishima, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Monjayaki (okonomiyaki pancakes using diluted batter) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

中島　勇樹Yuuki Nakajima

Mr. Nakajima creates the future of Monjayaki culture with unorthodox ideas.

He was born in 1986 in Tokyo. As a founding member of Koboreya, which has several branches in Tsukishima, he has worked with the company since 2015. At first, he was part of the product planning department, serving dishes to customers in the kitchen while developing new menu items. He never stopped challenging himself and created many original dishes. Currently, as the head chef of Tsukishima Kaisen Monja Koboreya Nibangai, he leads the operation of the lively restaurant.

中島　勇樹Yuuki Nakajima

ICHIHA 一葉 Mitsukoshimae, Tokyo Dining Bar,Dining bar / General / General / Highball

水野　玲児Reiji Mizuno

With his experience, Mr. Mizuno has the skills to handle a wide range of cuisines.

He was born in 1981 in Tokyo. From the time he worked at the bar, he felt the need to put more effort into food as well. Therefore, he asked a head chef of Japanese food to teach him and stepped into the world of cooking. After that, he gained 4 years of practical experience at another restaurant and honed his unique skills. In 2022, with the reconstruction of the building, he opened an izakaya restaurant on the first floor. He made a new step forward as a chef.

水野　玲児Reiji Mizuno

LATURE ラチュレ（LATURE） Shibuya East Exit/Miyamasuzaka, Tokyo French,Italian/French / French

室田　拓人Takuto Murota

Hunting, cultivating, and then producing dishes. Mr. Murota's French cuisine reflects Japan's four seasons and climate.

He was born in 1982 in Chiba. After honing his skills at the renowned French restaurant Tateru Yoshino, he served as head chef at deco in Shibuya. He also obtained a hunting license to deepen his expertise in game cuisine. In 2016, he became independent by opening LATURE. Since 2017, LATURE has maintained a Michelin one-star rating for eight consecutive years and has also been awarded the Michelin Green Star for its commitment to sustainable gastronomy. In 2020, he began cultivating vegetables on the restaurant's own farm, further enhancing the depth and authenticity of his cuisine. Through his dishes, he captivates both domestic and international guests with the richness of Japan's natural environment.

室田　拓人Takuto Murota

Niku Horumon × Gyutan Someda Shoten 肉ホルモン×牛タン　染田商店 Tenmabashi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

染田　義宏Yoshihiro Someda

Mr. Someda opened with the determination to pave the way step by step with his own hands.

He was born in 1972 in Nara. Originally a company employee, he discovered the appeal of food and beverage through a part-time job at an Izakaya. Having experienced store management, he learned about restaurant operations with a view to becoming independent. When introduced to his current location, he decided to try a yakiniku restaurant, even though it was a genre he had no experience in. The name "Someida Shoten" was chosen as the store's name when his grandfather ran the business. In June 2023, he began a new challenge under the name Niku Horumon × Gyutan Someda Shoten in honor of his grandfather, who was a businessman.

染田　義宏Yoshihiro Someda

Japanese Noodle Issunbousi Japanese Noodle 一寸法師 Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)

吉村　誠Makoto Yoshimura

Mr. Yoshimura brings people together with hearty ramen.

He has always had a deep love for ramen and has continued his exploration of ingredients and techniques. With many years of experience, he cares about making each bowl of ramen with care. Paying attention not only to taste but also to presentation, he emphasizes beauty and delicacy. Now, he is at Japanese Noodle Issunbousi, which has the theme of "En-musubi," meaning to connect and nurture a good relationship.

吉村　誠Makoto Yoshimura

Yakiniku Kakura Nagasaki Douza Branch 焼肉かくら長崎銅座店 Nagasaki City, Nagasaki Yakiniku (Japanese BBQ),Yakiniku/Steak

岩山洋明Hiroaki Iwayama

Making the restaurant a place where visitors want to come back again.

The cheerful and energetic staff members are waiting for you with smiles!

岩山洋明Hiroaki Iwayama

Sushi Genya Miyako Rikyu 鮨　げん屋　宮古離宮 Miyako/Other remote islands, Okinawa Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sushi / Sake

中野　弘嗣Hiroshi Nakano

Mr. Nakano is a sushi chef who trains the next generation to deliver excitement beyond the dining table.

He was born in 1978 in Osaka. Since his grandfather ran a sushi restaurant, he has been familiar with cooking from an early age. At 18, he entered the world of cooking in earnest. After honing his skills at Tsuji Culinary Institute, he trained at a long-established sushi restaurant in Osaka. Following further experience at a hotel, he opened his own restaurant, Sushi Genya, in Osaka. He also teaches part-time at his alma mater to help develop the next generation of chefs. Continuing his pursuit of "dishes that cannot be tasted at home," he listens to the voice of the ingredients and sublimates them into exquisite dishes.

中野　弘嗣Hiroshi Nakano

Creative Dining La Veranda APA Hotel & Resort Tokyo Bay Shiomi 創作ダイニングラ・ベランダアパホテル潮見 Tatsumi/Ariake/Shinkiba, Tokyo Creative,Sosaku (creative) / General / General / Others

小野　翔太Shota Ono

The journey into cooking began with an interest in various industries.

Mr. Ono was born in 1999 in Hyogo. The inspiration to work in the food industry came from a desire, during his time at an agricultural high school, to experience the entire process from production to processing and sales, known as the sixth industrialization. After graduating from culinary school, he spent a year in vegetable production and processing in Tsuruoka City, Yamagata, which UNESCO recognized as a Creative City of Gastronomy. He then worked at a French restaurant in Tokyo before joining his current company. He left the company temporarily to help his mentor, a chef, with the opening of a restaurant in France and then returned to Japan. He is currently active at APA Hotel & Resort Tokyo Bay Shiomi.

小野　翔太Shota Ono

Akasaka Sushi Ohtani 赤坂鮨大谷 Akasaka, Tokyo Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

大谷　恵介Keisuke Ohtani

Mr. Ohtani is an innovative master who uses global techniques to express the aesthetics of Japan through sushi.

He was born in 1979 in Chiba. The inspiration that set him on his culinary journey was the joy of making people happy with food, a feeling he experienced as a child. While showcasing his skills as a chef, he also served as an instructor at a culinary school. After committing fully to becoming a sushi chef, he went to Spain to further hone his techniques. Upon returning to Japan, he took on the prestigious role at the Michelin-starred restaurant Sushi Matsumoto. In June 2023, he opened his own restaurant, Akasaka Sushi Ohtani, named after himself. He is a passionate chef, constantly seeking to create new and exciting flavors.

大谷　恵介Keisuke Ohtani