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 Kokusai dori, Okinawa Japanese,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

RUTH'S CHRIS STEAK HOUSE RUTH’S　CHRIS　STEAK　HOUSE Kasumigaseki, Tokyo Steak,Yakiniku/Steak

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 Yomitan/Chatan, Okinawa Steak,Yakiniku/Steak / 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

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)

中才　一彦Kazuhiko Nakasai

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

Nuji ぬーじ Onna-son, Okinawa Japanese,Japanese / General / Sushi / French

林大介HAYASHI DAISUKE

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

Iro-hana cafe shokudo iro−hanaかふぇ食堂 Sannomiya, Hyogo Japanese,Japanese / General / Nabe (hot pot) / Salad

吉川　哲雄Tetsuo Yoshikawa

The Chef's Recommendations

His love for sports inspired him to create healthy and delicious food.

Yoshikawa was born in Kagoshima Prefecture in 1980. After graduating from high school, he trained in Japanese cuisine in many places, including traditional Japanese restaurants, kaiseki (traditional Japanese course cuisine with tea) restaurants, hotels, and creative cuisine restaurants. In 2016, he opened Iro-hana cafe shokudo in Motomachi, Kobe, and in 2018, he moved the restaurant to Sannomiya. Being a huge fan of triathlons, marathons, and baseball, he's a sportsman through and through. Aiming to excel in both food and sports, day after day he serves healthy, well-balanced, and innovative dishes that would make any athlete happy.

吉川　哲雄Tetsuo Yoshikawa

Japanese Cuisine TSUMAMA 日本料理　都万麻 Takaoka, Toyama Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

原　信博Nobuhiro Hara

He offers wholehearted service, tailored to each guest.

He was born in 1964 in Oita prefecture. As his parents operated a restaurant, he was familiar with cooking since he was very young. He naturally got interested in cooking and decided to be a chef. After graduating from high school, he started training to improve his cooking skills at [Yamato-ya] in Kyoto and [Japanese Cuisine Shiromi] at Hotel New Otani Osaka. Currently, he works as the master chef at [NIHONRYOURI TSUMAMA] in Hotel New Otani Takaoka, offering dishes with high-grade ingredients, also making good use of traditional cultures from Toyama, to make the visitors smile.

原　信博Nobuhiro Hara

Japanese Restaurant Shinano 日本料理しなの Nagano, Nagano Kaiseki (course menu),Japanese / Sushi / Teppanyaki (iron griddle grilling) / Kaiseki (tea-ceremony dishes)

田玉　高啓Takahiro Tadama

His father inspired him to be a chef. His policy is to create dishes with depth.

He was born in 1969 in Nagano. Inspired by his father who was a head chef, he became fascinated with cooking and went to cooking college. After graduating, he was trained at several places including [Hanagasumi] of Meiji Kinenkan at Akasaka, and polished his skills. When [Hotel Metropolitan Nagano] opened in 1996, he started working for the present restaurant. His policy is to create dishes with depth. Because of that, he carefully prepares dashi stock, and combines it with ingredients of Shinshu, the sea, and the mountains. In 2008, he was awarded the Nagano Governor's Prize at the cooking competition of Nagano Licensed Cooks associations.

田玉　高啓Takahiro Tadama

Ukai Toriyama うかい鳥山 Hachioji, Tokyo Japanese,Japanese / General / Kushiyaki (grilled skewers) / Chicken

佐藤　辰美Tatsumi Sato

He focuses on maximizing the original flavor of the ingredients by keeping the recipes simple

He is a veteran with an experience of 16 years at [Ukai Toriyama], who has dedicated himself to mastering Japanese cuisine. He became the head chef 6 years ago, and every single day he keeps busy in the kitchen cooking delicious food. As a motto, he says "it is my job as a chef to make the ingredients taste even more delicious," so he aims to enhance the good features of each ingredient without elaborating on them too much. He offers delicacies that best represent the current season, thoroughly matching ingredients and balancing them with the seasoning broth.

佐藤　辰美Tatsumi Sato

Secrets By Seashore 浜辺のかくれんぼ　Secrets　by　Seashore Kaihin-Makuhari, Chiba Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Curry / Coffee

T・ヨッコT. Yokko

There are reasons why you are as healthy as you are.

This is the idea that the food that is put into their body will have the greatest effect on the lifestyle of a person over a long period of time--from when they are a baby until when they reach adulthood. An environment where cooking is close to her has been with her for as long as she can remember. And thankfully, she says, she was very healthy. Her unchanging desire is to pass on things that she has received.

T・ヨッコT. Yokko