Chef search result : Page 18

Syunsai Adachi 旬菜あだち Nishi-Azabu, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

安達　正幸Masayuki Adachi

The experience of helping a friend to cook has blossomed Mr. Adachi's talent as a chef.

He was born in 1962 in Yamagata. Having experienced a part-time job at a friend's restaurant, he was fascinated by his first encounter with the world of cooking and decided to become a chef. Then, he entered a Japanese restaurant in Nihonbashi, Tokyo, and began his career in earnest. After that, he continued to study at various restaurants, devoting only to Japanese cuisine. In 1999, he opened Syunsai Adachi in its current location as owner and head chef.

安達　正幸Masayuki Adachi

EL TORITO Nishikasai Branch エルトリート　西葛西店 Nishi-Kasai/Kasai, Tokyo Mexican/Central American,Global/International / Mexican/Central American / Asian Creative Cuisine / International/Fusion

ハイメ　ビヤローボスロドリゲスJaime Villalobos Rodriguez

The chef received training at restaurants in Mexico and has come to Japan.

Mr. Villalobos Rodriguez was born in Mexico and started his career at the restaurant his family ran in Mexico. He gained cooking experience in Mexico and came to EL TORITO to "introduce the taste of his home country to Japan."

ハイメ　ビヤローボスロドリゲスJaime Villalobos Rodriguez

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store 酒ト和食ほっこり京都木屋町本店 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

富山　梓Azusa Tomiyama

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

He was born in 1998 in Kagoshima. He loves to cook and enjoys eating delicious food. Wanting to bring joy to people through cooking, he wished to eventually own his restaurant. As he gained experience as a chef, he came across Hokkori and joined the restaurant.

富山　梓Azusa Tomiyama

THE PARTY THE　PARTY Kita-Shinchi, Osaka Oyster Bar,Dining bar / Oyster / General / Seafood

岸本　清吾Seigo Kishimoto

The Chef's Recommendations

Mr. Kishimoto experienced the joy and pleasure of making people smile with his own cooking.

He was born in 1957 in Hyogo. His love of meat since childhood led him to develop an interest in the culinary world. After graduating from university, he ran a cattle ranch in Hokkaido and learned the basics. After that, he went to the United States for two years and further expanded his knowledge of meat. Experienced in a variety of culinary genres, mainly Western cuisine, he can cover a wide range of genres.

岸本　清吾Seigo Kishimoto

Eel Naruse Hachioji store 鰻の成瀬　八王子店 Hachioji, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

佐々木　涼太Ryota Sasaki

Aiming to create a comfortable and enjoyable space for all visitors.

After graduating from university, Mr. Sasaki joined Unagi no Naruse through a connection with the owner of the Nerima branch. As manager of the Hachioji branch, which opened on August 12, 2023, he is responsible for its operation. Aiming to make a restaurant in his own way, he always pursues service from the guest's viewpoint. With careful attention to detail and warm-hearted customer service, he has become a trusted presence in the community.

佐々木　涼太Ryota Sasaki

Manyotei Suidobashi Branch Sakura 萬葉亭　水道橋店　桜 Suidobashi, Tokyo Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Beer

Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch 串かつ酒場　ひろかつ　上野アメ横店 Ueno, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian cuisine.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.

小俣　卓也Takuya Omata

Gion Okumura 祇園おくむら Gion, Kyoto French,Italian/French / Kyoto Cuisine / French / Wine

上辻　弘文Hirofumi Kamitsuji

Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.

Mr. Kamitsuji was born in 1980 in Kyoto. The head chef and manager of Gion Okumura. He began his training at age 20 when he got a chance to work with his current restaurant. He learned many aspects of Okumura style, a pioneer of "French Kaiseki," a fusion of French cuisine and Kyoto Kaiseki, including cooking techniques, taste, hospitality, and seasonal arrangements. After years of dedication and training, he assumed his current position in 2018. While preserving the traditions handed down by his predecessors, he also explores new directions by introducing more dishes using local ingredients, shaping a new chapter in the restaurant's history.

上辻　弘文Hirofumi Kamitsuji

LOW-NON-BAR #RTS LOW-NON-BAR #RTS Karuizawa, Nagano Bar/Cocktails,Bars (pubs) / Whisky / Cocktail / Spirits

宮澤　英治Eiji Miyazawa

Providing a BAR where both drinkers and non-drinkers can enjoy a fascinating cocktail.

Mr. Miyazawa was born in 1977 in Tokyo. He became fascinated with bartending at his part-time job as a college student and aspired to become a bartender. In 2003, he won the top prize in the Suntory Cocktail Award category, and in 2005 and 2007, he was a prize winner. In 2009, he won the Healing Cherry Cocktail Competition World Championship. Then, in 2010, he opened Bar Orchard Night in Awaji-cho, Kanda. In 2012, he established Orchard Night Inc. As of 2024, he manages 10 bars and is also working to promote non-alcoholic cocktails.

宮澤　英治Eiji Miyazawa

Minami Aoyama Hifumi 南青山　ひふみ Omotesando/Aoyama, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

加藤　寛史Hirofumi Kato

The Chef's Recommendations

Drawn to Minami Aoyama by a dream of opening his own restaurant as soon as possible

Born in Ibaraki Prefecture in June 1978, Chef Kato entered the world of cooking at age 23, but only six years later he was already entrusted to running a restaurant. Few years later, he became owner of a Japanese restaurant in Koenji, but on the lookout for his next project, he eventually found his current spot in Minami Aoyama, opening it in 2014. Though he adheres to traditions of Japanese cooking, he also offer dishes you cannot find anywhere else, and enjoys entertaining guests simply looking for a drink and a snack.

加藤　寛史Hirofumi Kato

Sushi to Baniku Oyaji Saigo no Nigiri Bettei 寿司と馬肉おやじ最後の握り別邸 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Kaiseki (course menu),Japanese / General / Basashi (horse meat sashimi) / Horse Meat

梶原　淳司Junji Kajiwara

Mr. Kajiwara is an experienced chef who presents various dishes; he started his career in Japanese cuisine out of admiration.

He was born in 1978 in Oita. From a young age, he enjoyed cooking and strongly admired chefs. Began his culinary career at a local restaurant at the age of 18. Later, he moved to Kyoto for further studies at age 20, dedicating three years to honing his skills at a Japanese restaurant. Subsequently, he relocated to Osaka, working at Japanese and sushi establishments. In the summer of 2022, he joined And I company.

梶原　淳司Junji Kajiwara

Unagi no Naruse Kawagoe Branch 鰻の成瀬　川越店 Kawagoe, Saitama Unagi (eel),Japanese / Unagi (eel) / Donburi (rice bowl) / Kaiseki (tea-ceremony dishes)

福岡　穂香Honoka Fukuoka

With attentive service and specialty eel, Ms. Fukuoka wants to offer guests a special time.

She was born in Saitama and has loved to eat since she was a child. She also had a deep interest in cooking, so she learned to cook while working at the izakaya, where she trained for about two years. Currently, she is working at Unagi no Naruse Kawagoe Branch. Because she has confidence in the eel she serves and wants diners to enjoy its deliciousness to their heart's content, she makes no compromises, from cooking to service. She pays attention to every detail to make the guests feel at home.

福岡　穂香Honoka Fukuoka

BEEF KITCHEN STAND APA Hotel Kabukicho Tower Branch ビーフキッチンスタンド　アパホテル歌舞伎町タワー店 Shinjuku East Exit/Kabukicho, Tokyo Bar,Italian/French / General / Steak / Shoyu Ramen (soy sauce ramen)

Miracle Yukiya 味楽屡　ゆきや Niseko/Kutchan/Rusutsu, Hokkaido Japanese,Japanese / Udon (noodles) / Soba (noodles) / Curry

齋藤　行哉Yukiya Saito

Mr. Saito is pouring his passion into developing safe, healthy food that also accommodates allergies and religious beliefs.

Mr. Saito was born in 1954 in Hokkaido. Losing his mother because of her cancer increased his knowledge about nutrition and oriental medicine. After working for a large agricultural material manufacturer, he became a member of the Community-Reactivating Cooperator Squad for Niseko town in 2011. In November 2012, he established Niseko Food Commission Workers Collective, which makes and sells products made from rice flour from Niseko. Next month, he opened Miracle Yukiya. He serves safe, healthy, and tasty dishes to give guests a "fun experience having dishes together at the same table."

齋藤　行哉Yukiya Saito

Briand - Fillet specialty restaurant - Charcoal Grilled Black Japanese Beef ぶりあんヒレ肉専門店　黒毛和牛炭火焼き Kokusai dori, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

具志堅　勇太Yuta Gushiken

Mr. Gushiken honed his understanding of meat and cooking techniques through years of experience as a head chef at a famous yakiniku restaurant.

Mr. Gushiken was born in 1983 in Okinawa. He had experience as a head chef at a famous yakiniku restaurant in Naha. Currently, he is active as the head chef of Briand. With his knowledge of meat and expert grilling techniques acquired as a popular yakiniku restaurant chef, he now brings out the best in A5-grade Japanese Black Beef fillet and Chateaubriand.

具志堅　勇太Yuta Gushiken

Shutei Hokura 酒亭穂椋 Shimbashi/Shiodome, Tokyo Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake

村田　京介Kyosuke Murata

The Chef's Recommendations

Mr. Murata offers dishes that preserve tradition while incorporating seasonal ingredients to cater to contemporary tastes.

He was born in 1982 in Tokyo. During his student years, he worked part-time at Tempura Yamanoue, where he discovered the allure of Japanese cuisine and sake. This experience inspired him to enroll in a culinary school, motivated by his determination. After graduating, he honed his skills and knowledge at a kaiseki restaurant in Tokyo. He then worked for many years at Kanda Shinpachi, building a career as a chef. In 2015, he opened Shutei Hokura in Shimbashi.

村田　京介Kyosuke Murata

Niku to Sakana to Kaki OYSTER Bar & Bistro ~UOHIDE~ Shibuya Sakuragaoka Branch 肉と魚とカキ OYSTER Bar&Bistro 魚秀～UOHIDE～渋谷桜丘店 Dogenzaka/Shinsen, Tokyo Japanese,Japanese

中井　信之Nobuyuki Nakai

After 20 years, Mr. Nakai teamed up with his senior apprentice.

He was born in June 1978 in Kyoto. Started cooking at the age of 17, and after experiencing independence once in 2005, he worked as a head chef at various restaurants. In 2021, he joined KayaGroup at the invitation of the current vice president, Mr. Omata, who was his senior apprentice when he entered the culinary world. They reunite in new circumstances after 20 years and work together for the company on the master and disciple relationship. He loves his wife, incidentally, so he is nicknamed the "wife-loving manager."

中井　信之Nobuyuki Nakai

Wagyu Yakiniku Kakunoshin Roppongi Branch 和牛焼肉格之進六本木店 Roppongi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Steak / Yakiniku (grilled meat)

柏木　悠希Yuki Kashiwagi

Mr. Kashiwagi was fascinated by food and beverage and jumped into the food industry. He now leads the restaurant as a manager.

Mr. Kashiwagi was born in 1997 in Tokyo. He originally liked food, and he was interested in it. The thought that he wanted to be a motivation to serve dishes or provide services to amuse the guests in the restaurant industry, he chose his career to work in the food industry. He joined the company and gained training in "Kakunoshin F." He was transferred to "Wagyu Yakiniku Kakunoshin Roppongi Branch" in 2021 and became a manager in 2023.

柏木　悠希Yuki Kashiwagi

Sushi Miyako 鮨みやこ Nishi-Shinjuku, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

五十嵐　介一Keiichi Igarashi

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.

五十嵐　介一Keiichi Igarashi

Bistro TOMO ビストロ　TOMO Shimbashi/Shiodome, Tokyo Bistro,Italian/French / General / Italian / Wine

木下　智晴Tomoharu Kinoshita

Became a chef after being approached by a friend's father.

Mr. Kinoshita was born in 1986 in Kanagawa. He has always loved fishing and started cooking the fish he caught when he was in first grade in elementary school. Later, while contemplating a career as a professional bowler, he was approached by his friend's father, who owned an Italian restaurant, which set him on the path to becoming a chef. After gaining experience at Italian and French restaurants such as Katsu's and Restaurant Ratatouille, he is currently working at Bistro TOMO.

木下　智晴Tomoharu Kinoshita

Restaurant ranking

Browsing history

Syunsai Adachi

The experience of helping a friend to cook has blossomed Mr. Adachi's talent as a chef.

EL TORITO Nishikasai Branch

The chef received training at restaurants in Mexico and has come to Japan.

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

THE PARTY

Mr. Kishimoto experienced the joy and pleasure of making people smile with his own cooking.

Eel Naruse Hachioji store

Aiming to create a comfortable and enjoyable space for all visitors.

Manyotei Suidobashi Branch Sakura

Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch

Trained at various types of restaurants, including Japanese and Italian cuisine.

Gion Okumura

Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.

LOW-NON-BAR #RTS

Providing a BAR where both drinkers and non-drinkers can enjoy a fascinating cocktail.

Minami Aoyama Hifumi

Drawn to Minami Aoyama by a dream of opening his own restaurant as soon as possible

Sushi to Baniku Oyaji Saigo no Nigiri Bettei

Mr. Kajiwara is an experienced chef who presents various dishes; he started his career in Japanese cuisine out of admiration.

Unagi no Naruse Kawagoe Branch

With attentive service and specialty eel, Ms. Fukuoka wants to offer guests a special time.

BEEF KITCHEN STAND APA Hotel Kabukicho Tower Branch

Miracle Yukiya

Mr. Saito is pouring his passion into developing safe, healthy food that also accommodates allergies and religious beliefs.

Briand - Fillet specialty restaurant - Charcoal Grilled Black Japanese Beef

Mr. Gushiken honed his understanding of meat and cooking techniques through years of experience as a head chef at a famous yakiniku restaurant.

Shutei Hokura

Mr. Murata offers dishes that preserve tradition while incorporating seasonal ingredients to cater to contemporary tastes.

Niku to Sakana to Kaki OYSTER Bar & Bistro ~UOHIDE~ Shibuya Sakuragaoka Branch

After 20 years, Mr. Nakai teamed up with his senior apprentice.

Wagyu Yakiniku Kakunoshin Roppongi Branch

Mr. Kashiwagi was fascinated by food and beverage and jumped into the food industry. He now leads the restaurant as a manager.

Sushi Miyako

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

Bistro TOMO

Became a chef after being approached by a friend's father.