Chef search result - SAVOR JAPAN

Agu Tonkatsu Coshon Ukishima-dori branch アグーとんかつコション浮島通り店 Naha/Urasoe/Ginowan, Okinawa General,Japanese / Tonkatsu (fried pork cutlet)

田中　悠樹Yuki Tanaka

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

Ganaha Pork Maejima Main branch 我那覇豚肉店　前島本店 Naha/Urasoe/Ginowan, Okinawa Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Yakiniku (grilled meat)

狩俣　恵Megumi Karimata

She loved meat so much that she entered the restaurant as a staff. Now she communicates the savory tastes of the ingredients everyday.

She was born in Okinawa prefecture. As she loved communicating with people, she worked as a service staff for many years. She loved meat and visited [Ganaha Pork Maejima Main branch] as a guest, and entered as a staff when they were recruiting staff. Currently, she makes efforts to cooperate with other staff to serve high-grade meat and ingredients in a timely manner. She operates the restaurant as the manager, keeping an eye on dishes, the atmosphere of the restaurant, and cleaning every day.

狩俣　恵Megumi Karimata

JAPAMEX BOKKOKU KAITENDORI CUISINE LUCUA Osaka branch JAPAMEX 墨国回転鶏料理ルクア大阪店 Osaka Station/Umeda Station, Osaka Western Izakaya (bar/pub),Taverns / Chicken / Mexican/Central Amercian / Imported beer

山崎　人寛Hitohiro Yamazaki

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.

山崎　人寛Hitohiro Yamazaki

MOXY Cafe & Bar Moxy Osaka Honmachi MOXY Cafe & Bar モクシー大阪本町 Honmachi/Yodoyabashi, Osaka General,Taverns / Wine / Cocktail / Microbrew

向山　雄尋Takehiro Mukaiyama

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.

向山　雄尋Takehiro Mukaiyama

Moxy Tokyo Kinshicho モクシー東京錦糸町 Kinshicho/Hikifune , Tokyo General,Taverns / Wine / Cocktail / Microbrew

松原　和輝 Kazuki Matsubara

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.

松原　和輝 Kazuki Matsubara

RUTH'S CHRIS STEAK HOUSE RUTH’S　CHRIS　STEAK　HOUSE Shinbashi, Tokyo Steak/Hambuger steak/Curry,Western

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

BLUE OCEAN STEAK BLUE OCEAN STEAK Naha/Urasoe/Ginowan, Okinawa Steak/Hambuger steak/Curry,Western / Steak

榎本　直起Naoki Enomoto

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

Coconoma Season Dining ココノマ　シーズンダイニング Nishi-Azabu, Tokyo Italian,Italian/French / General / Pasta / Wine

菱沼　欣也Kinya Hishinuma

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.

菱沼　欣也Kinya Hishinuma

Osteria Bucio オステリア　ブーチョ Oita, Oita Italian,Italian/French / Italian / Pasta / General

菅　恵美子Emiko Suga

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.

菅　恵美子Emiko Suga

UNIHOLIC UNIHOLIC Roppongi, Tokyo General,Dining bar / Seafood / Fusion/International / Cocktail

田島　祐貴Yuki Tajima

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