1 - 10 of 1643 chefs
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Agu Tonkatsu Coshon Ukishima-dori branch
アグーとんかつコション浮島通り店
- Kokusai dori, Okinawa
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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田中 悠樹Yuki Tanaka
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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.
田中 悠樹Yuki Tanaka
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Experience Dining WASHOKU
体験Dining−和色(WASHOKU)
- Asakusa, Tokyo
- Japanese,Japanese / General / Sushi / Japanese Sosaku (creative cuisine)
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花香Hanaka
The Chef's Recommendations -
A nutrition expert working in the kitchen and on menu development.
Born in Miyagi in 1992, Ms. Hanaka is licensed as a nutritionist. A food-lover from an early age, she dreamed to contribute to society through Japanese food. She has spent her entire career focused on Japanese cuisine. Her first position was developing menus in the staff canteen of a large firm. With her knowledge and experience, she joined in [Experience Dining WASHOKU] at its founding and developed a healthy and delicious menu. Currently she works in the restaurant kitchen while creating brand-new menu items from the hidden gems of Japanese cuisine.
花香Hanaka
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THE RALLY TABLE
THE RALLY TABLE(ザラリーテーブル)
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Italian,Italian/French / Italian
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木原 洋輔Yosuke Kihara
The Chef's Recommendations -
A general manager who also publishes information as a sweets writer.
Mr. Yosuke Kihara was born in 1979 in Tokyo. He entered the restaurant field at the age of 22, and became a manager at the age of 24. He also experienced as an area manager, and was involved in launching and producing many restaurants. Currently, he works as the general manager at [THE RALLY TABLE], while creating new menus and planning events with the restaurant staff. He has also been involved in creating many hot places to visit, and appeared on various media such as informational TV programs. Furthermore, he writes articles on the official web media of a female magazine as a sweets writer as well.
木原 洋輔Yosuke Kihara
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RUTH'S CHRIS STEAK HOUSE
RUTH’S CHRIS STEAK HOUSE
- Kasumigaseki, Tokyo
- Steak,Yakiniku/Steak
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野口 尊文NOGUCHI TAKAFUMI
The Chef's Recommendations -
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.
野口 尊文NOGUCHI TAKAFUMI
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BLUE OCEAN STEAK
BLUE OCEAN STEAK
- Yomitan/Chatan, Okinawa
- Steak,Yakiniku/Steak / Steak
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榎本 直起Naoki Enomoto
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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.
榎本 直起Naoki Enomoto
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UNIHOLIC
UNIHOLIC
- Roppongi, Tokyo
- Dining Bar,Dining bar / Seafood / International/Fusion / Cocktail
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田島 祐貴Yuki Tajima
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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".
田島 祐貴Yuki Tajima
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Asakusa Sushi Ken
浅草すし賢
- Asakusa, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Japanese Sosaku (creative cuisine)
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伊藤 昌生Masao Ito
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Our chef was drawn to his career after encountering the culinary arts during a part-time job in high school
Our chef, a native of Saitama Prefecture, was born March 20th, 1976. His first experiences with cuisine came from a part-time job at a Japanese-style restaurant in high school. He longed to become a chef for a similar restaurant, but it was not to be; instead, he was hired by a sushi shop in Saitama. There he met a wonderful mentor who drilled him in the fundamentals of Edo-style (traditional Tokyo style) sushi. After that, hoping to acquire a variety of experience, he trained at a number of different restaurants, including other sushi shops, seasonal diners, and eateries, to research both cooking styles and hospitality. He became our chef here at Asakusa Sushi Ken when we opened in 2002. He was promoted to manager last year and continues serving in that role.
伊藤 昌生Masao Ito
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Honkaku Edomae Zushi Matsuki Sushi
本格江戸前寿司 松喜すし
- Hida/Takayama, Gifu
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Oshizushi (pressed sushi)
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中才 一彦Kazuhiko Nakasai
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Having experience with fish from a young age, he decided that "making delicious things will be my job"
Chef Nakasai was born in Gifu prefecture in 1975. Influenced by the sight of his grandfather, a fisherman's boss and a chef, at a young age he decided that making delicious cuisine would be his job This decision was the reason he became a chef. Honkaku Edomae Zushi Matsuki Sushi was opened by his grandfather and continued by his father. Training there since he was 18, in 2002 he became the 3rd generation proprietor. He has an established reputation for his capability in preparing seafood that he has cultivated since he was young.
中才 一彦Kazuhiko Nakasai
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Nuji
ぬーじ
- Onna-son, Okinawa
- Japanese,Japanese / General / Sushi / French
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林 大介HAYASHI DAISUKE
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The skills he learned at an upscale Japanese restaurant have flourished here in Okinawa. A true culinary craftsman who makes traditional Japanese fare you can only get here
Born in Chiba prefecture in 1975, he began by working in a pub. However, he longed to pursue more complex Japanese cuisine, so he took a job at a famous, high-class traditional restaurant in Yokohama called Taiya where he knew the training was rigorous. With the support of his boss there, he plied his skills at restaurants in Nihonbashi and Yurakucho, finally making his way to that of his boss's own mentor, Maki, in Kagurazaka. As a result of his hard work, he was appointed head chef at the opening of Oriental Hills Okinawa. He continues to devote each day to expanding the allure of traditional Japanese cuisine to Okinawa
林 大介HAYASHI DAISUKE
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Kani Ryori & Washoku Kanikichi
かに料理と和食 かに吉
- Nishi 11 Chome/18 Chome, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab
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伊東 和利ITOKAZUTOSHI
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Since high school, dedicating himself to Japanese cuisine for more than 30 years
After working in places in Susukino, Tokyo, Atsumi, and Chiba, Mr. Ito eventually returned to Susukino where he first started out working in the kitchen. His singular focus on Japanese cuisine shows itself in the dishes he prepares to this day.
伊東 和利ITOKAZUTOSHI