SAVOR JAPAN -Japanese Restaurant Guide-

He gives warm hospitality to his guests with unique dishes of Okinawa.

His passion for the culinary field comes from the experience through his part-time job at a curry shop. He worked as a staff to open the first branch of [Agu Tonkatsu Coshon] and learned many different fields of work organizing the restaurant. At the time its second branch opened, he became in charge of the kitchen, where he shows his skills every day.  

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He got fascinated with attractive Mexican cuisine in an instant, and now wishes to spread it to the guests.

He was born in 1981 in Osaka prefecture. After working at several restaurants, including Tex-Mex which is a Mexican food chain from the U.S., he entered the current restaurant in 2009. He is fascinated with casual Mexican cuisine which can be casually and cheerfully enjoyed with friends. Now he is devoted to finding new Mexican dishes. He has a big heart for taking good care of the people around him, and therefore he is very trusted by his colleagues and guests. Currently, he is working every day with his smile, to spread a wide variety of attractive and exceptional Mexican cuisine.

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He was impressed with the work of a patissier who appeared on a famous TV program.

He was born in 1988 in Nara prefecture. He saw a patissier featured on a TV show during junior high school days and was impressed by that person's strong commitment, which made decide to enter the same field. After graduating from high school, he improved his skills at a patisserie and confectionery shop in Kyoto. He also worked as the manager of a factory for the confectionery shop to develop and manufacture products while still working as a patissier to improve his skills. A few years ago, he was selected to be a chef of [Moxy Osaka Honmachi] where he is currently working.

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After learning the fundamentals of Japanese cuisine at a sushi restaurant, he traveled to 23 countries around the world to broaden his outlook. 

He was born in 1991 in Hokkaido. After graduating from a university, he was trained for 3 years at a sushi/fish shop in Kanagawa prefecture, then traveled to 23 countries around the world as a backpacker for 6 months. He wanted to be a chef to make use of his ability to cook Japanese cuisine in foreign countries, and to acquire a trade. Through his travels, he became more interested in foreign countries and is currently working actively at [Moxy Tokyo Kinshicho] where many foreign guests are also visiting.   

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Fascinated by American cuisine, our chef seeks out traditional flavors

Born in 1967 in Tokyo, he realized how interesting cookery could be during a part-time job at a steak house. He later went to work full time for another steak restaurant in Aoyama. After that, to expand his repertoire, he gained experience in Italian, French, and other culinary styles, before being hired as the chef of a Texan-style restaurant in Yotsuya at the age of 30. At that time realized the depth of American cuisine, and afterwards traveled to LA to work as chef for the Consulate-General in California. After returning to Japan, he polished his skills as the chef of a number of restaurants, and became our chef here at Ruth's Chris Steak House in 2013.

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Leading the younger staff like a reliable big brother

Born in 1969, Naoki Enomoto is a native of Ibaraki Prefecture. After graduating from a culinary institite, he gained experience in the hotel and restaurant business before entering Ryukyu no Ushi in 2016. He became manager of BLUE OCEAN STEAK upon its launch in April 2018 and handled all aspects of management and cooking at the restaurant. With the motton, "Make every guest smile", he reliably leads the younger staff by example and is always strict about meat quality, hygiene control and professional attitude.

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His wish is to serve dishes that many people can enjoy

Born in Fukushima in 1970. He has enjoyed pleasing people, cooking and eating since he was small. He decided to be a chef to please more people, and started his career as a chef at the age of 19 years old, after graduating from Musashino Cooking College. He gained the fundamental knowledge and techniques at [Harumi Grand Hotel], then learned advanced skills and cost management at [Restaurant Kihachi]. He has been a chef of [Coconoma Season Dining] since October 2010.

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An experience in Sicily fated her to be a chef

Born in Saitama Prefecture in 1970, Chef Suga once worked as a truck driver but made the switch to cooking in her mid 20's when she turned the food she encountered on a trip to Sicily into an opportunity. After training at top restaurants in Italy and Tokyo, She opened Osteria Bucio in Oita in 2012. She also builds up the reputation of the restaurant through activities like Italian cooking instruction and conducting olive harvesting tours in Sicily.

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Happiness brought by cooking delicious dishes, eating, and satisfying people.

He was born in 1994 in Saitama prefecture. He began to like cooking when his meal made his family delighted. After graduating from high school, he entered Musashino Cooking College majoring in western cuisine, mainly French. After graduating from the cooking college, he entered the Imperial Hotel to have training, then improved his skills at several restaurants in hotels in different areas. As he encountered the owner of the current company, he became the master chef at [UNIHOLIC] when it opened in 2017. Currently, he is working hard every day "to make the guests smile with his delicious dishes".

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Serving for the future of local farmers and farming in Japan.

Mr. Fujisaki studied in agriculture department in university and now acts as coordinator across various fields and organization for the future of farming industries in Japan. By making use of his know-how in agriculture, he opened his restaurant in Akasaka in 2009 from his passion to assist in developing businesses for local farmers. He now serves dishes at Yaoya Café SHIBUYA to help farmers communicate and exchange ideas with various customers. Selection of vegetables, bread, dairy products and wines are prepared for a tasty and health-conscious menu for his guests.

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