Chef search result : Page 25

Terrace Restaurant Rose テラスレストラン・ローズ Mito/Hitachinaka, Ibaraki French,Italian/French / French

長谷川　恭央Yasuo Hasegawa

Mr. Hasegawa is a guest-oriented chef who charms with his proven skills and warmth of heart.

He was born in 1974 in Fukushima. After graduating high school, he went to culinary school and trained at French restaurants. In 2005, he joined his current company and has studied in various settings, including the banquet kitchen. Since 2014, he has been working as the head chef at Terrace Restaurant Rose, where he is committed to preparing and serving dishes that are close to the guests. At the Teppanyaki Jin in the restaurant, he also values communication. He is a veteran chef whose charm lies in his solid skills as a professional cook and his warmth of service.

長谷川　恭央Yasuo Hasegawa

tsugumi tsugumi つぐみ Shimokitazawa, Tokyo Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Wine

木原　良尚Yoshinao Kihara

Mr. Kihara proposes highly flexible menus based on his experience as a French chef.

He was born in 1978 in Tokyo. Began his career as a French chef at the age of 19. He has gained experience as a chef in Japan and abroad, including in Tokyo, Hokkaido, France, and Singapore. tsugumi is Mr. Kihara's third restaurant. While keeping a Japanese food base, he offers a highly flexible menu by combining elements of various genres, including his experience as a French chef.

木原　良尚Yoshinao Kihara

Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch ひとりしゃぶしゃぶ七代目松五郎新宿東宝ビル店 Shinjuku West Exit/Tochomae, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

百瀬　和輝Kazuki Momose

Mr. Momose brings smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.

He has been in charge of Hitori Shabu Shabu Nanadaime Matsugoro since its launch, having previously worked at the group's sukiyaki restaurant, Kuriya Nanadaime Matsugoro. Offering delicious shabu-shabu to people in Japan and abroad as a fast food restaurant where shabu-shabu can be experienced easily and at a reasonable price. He works daily to please many people with shabu-shabu and sukiyaki, made with carefully selected ingredients, including A4 and A5 Black Wagyu beef.

百瀬　和輝Kazuki Momose

Kushinobo Kyoto Station Branch 串の坊　京都駅店 Kyoto Station, Kyoto Japanese,Japanese / Kushiage (deep-fried skewers)

木本　龍治Ryuji Kimoto

Simple in appearance but requires creativity and meticulous preparation.

Born in 1970 in Hyogo prefecture. He worked at a major grocery store chain after graduating high school, earning his knowledge and experience by supplying fresh vegetables and seafood. In 1991, he entered Kushinobo through his acquaintance. He learnt the basics in preparing ingredients and deep-fried dishes to refine his technique. He now assumes the role of manager at Kushinobo Kyoto Station branch and puts his heart into preparing ingredients for each menu.

木本　龍治Ryuji Kimoto

Yufuin Sansyorou ゆふいん山椒郎 Yufuin(Yufu), Oita Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine

山田　竜也Tatsuya Yamada

To be a chef who always connects with his customers

Born in 1988 in Fukuoka, Tatsuya started his culinary career after graduating high school at 18. He had the opportunity to apprentice to Kenichi Shine, who was the head chef at the ryokan (traditional Japanese inn) "Soan Kosumosu." While studying under Kenichi, he learned everything about working in a kitchen from scratch, including skills and mindset. In 2013, Kenichi opened "Sansyouryou," and a year later, Tatsuya transferred there to work with him. By 2018, Tatsuya had become the head chef and manager. With an unwavering interest in food, he continues to surprise and entertain his guests with his cooking every single day.

山田　竜也Tatsuya Yamada

Gion Kitagawa Hanbee 祇園　北川半兵衞 Gion, Kyoto Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Others / Japanese Tea

山形　陽Yo Yamagata

Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.

After working as a service person at a sushi restaurant in Tokyo and a bar in Ginza, he moved his career to Kyoto. Then, he worked in a bar in Kyoto and managed an entertainment facility. He has been working at Gion Kitagawa Hanbee since its opening in 2018. As a manager, he supports guests' fascinating food culture experience.

山形　陽Yo Yamagata

Miyazaki Beef Yakiniku Matsushin 宮崎牛焼肉　松心 Higashi-Dori/Doyama, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

松尾　利章Toshiaki Matsuo

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

Mr. Matsuo is a native of Toyonaka in Osaka. After graduating from a cooking school, he trained in Japanese cooking at traditional Japanese restaurants, ryokan inns and high-class Japanese restaurants. He polished his skills in Japanese food for 20 years and, at the same time, cultivated his eye for inspecting ingredients. After working in the dining industry, he opened his own Japanese restaurant in Nakatsu. In the 8th year of his career, he encountered Miyazaki beef and fell in love with its high-quality meat and flavors. Because of this, he determined to open his own Miyazaki beef restaurant Matsushin in 2020. From his experiences when he was young, he was passionate about providing really delicious and inexpensive food that he wanted customers to eat. So with his restaurant, he provides Miyazaki beef he carefully selected at reasonable prices.

松尾　利章Toshiaki Matsuo

Trattoria Pizzeria LOGIC Odaiba Trattoria Pizzeria LOGIC お台場 Odaiba, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

Yakiniku Tanmiya 焼肉　炭味家 Osaka Station/Umeda Station, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

山下　裕太Yuta Yamashita

Mr. Yamashita loves to eat and cook—a chef who has worked in Sushi and Japanese cuisine.

He was born in 1987 in Osaka. He has loved eating and cooking since he was a child. After working as a Sushi and Japanese cuisine chef, he now works at Yakiniku Tanmiya.

山下　裕太Yuta Yamashita

Ipponyari 一本槍 Fushimi/Daigo, Kyoto Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

山中　宏明Hiroaki Yamanaka

Mr. Yamanaka is the 2nd generation of the family to maintain the same taste and dedication inherited from his father.

He was born in 1969 in Kyoto. His family initially ran a sushi restaurant but changed it to a fugu restaurant. His love of cooking and the fact that he had a vague longing to become a chef after watching his father's back led him to pursue a career in the culinary arts. He trained at kappo restaurants in Jiyugaoka, Tokyo, and Tochigi. As the restaurants served fugu depending on the season, he honed his skills in handling the fish. Currently, he is the 2nd generation chef at Ipponyari.

山中　宏明Hiroaki Yamanaka

Aged Wagyu Steak Grilled Aging Beef Kanda Awajicho Branch 熟成和牛ステーキグリルドエイジング・ビーフ神田淡路町店 Kanda, Tokyo Dining Bar,Dining bar / Hamburger Steak / Steak / American

Waniku Shokudo Wa Wa Wa 和肉食堂WWW −輪和笑− Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)

石原　大輔Daisuke Ishihara

Mr. Ishihara offers inspiring dishes of freshness and delicacy.

He was born in 1981 in Osaka. Following his childhood dream of becoming a chef, he studied at a Japanese restaurant in Osaka, Kourinbo. After that, he has been working as a chef at Waniku Shokudo Wa Wa Wa. His seasonal course meals are highly acclaimed and attract many fans.

石原　大輔Daisuke Ishihara

Nick Nick Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo Steak,Yakiniku/Steak / Steak

錦　昭光Akimitsu Nishiki

Mr. Nishiki is an ambassador of Kobe Beef, fascinating people with meat that only a butcher store can provide.

He was born in 1980 in Kobe. He is a chef full of love for his hometown who decided to open Nick out of a desire to convey the appeal of Kobe beef. In addition to selling meat as a butcher store, he has also set up an eat-in space for people to casually enjoy meat, showing a new way of being a meat shop. Not only does he sell carefully selected meats, including Kobe beef, but he also attracts attention for his style of cooking meat of the visitor's choice in the shop.

錦　昭光Akimitsu Nishiki

Sushi Takaya 鮨たかや Ginza, Tokyo Sushi,Japanese / Sushi / Wine / Sake

高橋　貴之Takayuki Takahashi

Mr. Takahashi attracts guests with his seasonal dishes and delicious nigiri, which are made with Edomae techniques and flexible ideas.

He was born in 1974 in Akita, and he is the owner of Sushi Takaya. Growing up with parents who ran a restaurant, he pursued a career in food. He began his training in the Western food department of a hotel in his hometown. Then, he honed his skills at a Japanese restaurant, acquiring both Japanese and Western cooking techniques. At 30, he moved to Tokyo and studied at a sushi restaurant in Tsukiji, where the Central Wholesale Market was located, and mastered the traditions and techniques of Edomae. After gaining experience at a sushi restaurant in Ginza, he opened his current restaurant in 2017 and became independent. With the combined power of cuisine, space, and hospitality, he welcomes guests from both Japan and overseas.

高橋　貴之Takayuki Takahashi

JB the DINING BAR JB the DINING BAR Tachikawa, Tokyo Teppanyaki,Yakiniku/Steak / Italian / Steak / Western Teppanyaki (iron griddle grilling)

内野Uchino

A career change motivated by a passion for food. The skilled chef whose techniques have been refined through experiences both in Japan and overseas.

Ms. Uchino was born in Tokyo. Originally working in the fashion industry, she decided to make a career change because of his high interest in food, so she knocked on the door of a French restaurant. She then went to Italy for further training to deepen her insight as a chef. After returning to Japan, she worked at an Italian restaurant in Tokyo, acquiring skills in everything from main courses to desserts. Currently, she works as a chef at JB the DINING BAR.

内野Uchino

Originator of Teppanyaki Steak Misono Shinjuku branch 元祖鉄板焼ステーキみその新宿店 Shinjuku West Exit/Tochomae, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

長野　広一Koichi Nagano

Know everything about Teppanyaki. Fully enjoy his dishes with the original savory tastes of the ingredients.

He was born on October 12, 1961 in Nerima-ku, Tokyo. After graduating from a culinary school, he experienced Japanese, Western, and Chinese cuisines. He also worked as a French chef at Ginza Mikasa Kaikan for 4 years, then has actively cooked teppanyaki (grilled on iron griddle)-style dishes for 35 years. His motto is to offer fun exciting moments to the guests with teppanyaki with the original savory tastes of the ingredients. Currently he works at Steak Misono, while enjoying communicating with the guests from a close distance.

長野　広一Koichi Nagano

Namba Teppanyaki Sublime 難波　鉄板焼き　Sublime Namba, Osaka Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

J.S. BURGERS CAFE Lalaport EXPOCITY Branch J.S. BURGERS CAFEららぽーとEXPOCITY店 Suita/Settsu, Osaka Hamburger,Western / Parfait / Sandwich / Hamburger

平野　巡Jun Hirano

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.

平野　巡Jun Hirano

Magurobito Betsuan Nihonbashi Branch まぐろ人別庵　日本橋店 Nihonbashi, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sake

出口　瑠尉Rui Deguchi

Mr. Deguchi wants to thoroughly master his craft! With his stoic nature, he found himself becoming a sushi chef.

Mr. Deguchi was born in 1985 in Nagasaki Prefecture and grew up near the sea. So, fresh seafood was always on the table from a young age. After tasting various fish dishes, he decided to become a sushi chef handling fresh fish and moved to Tokyo. After 2 years of training at a sushi restaurant in Ginza, he was invited by a senior chef he admired to work at the affiliated restaurant where he now works. He is a stoic who pursues it to its end once he starts on a path. Presently, he is the general manager of all affiliated restaurants Hatazushi and Magurobito.

出口　瑠尉Rui Deguchi

Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch 北海道酒場　北の家族　なんば千日前店 Namba, Osaka Izakaya (Japanese tavern),Taverns

Restaurant ranking

Browsing history

Terrace Restaurant Rose

Mr. Hasegawa is a guest-oriented chef who charms with his proven skills and warmth of heart.

tsugumi

Mr. Kihara proposes highly flexible menus based on his experience as a French chef.

Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch

Mr. Momose brings smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.

Kushinobo Kyoto Station Branch

Simple in appearance but requires creativity and meticulous preparation.

Yufuin Sansyorou

To be a chef who always connects with his customers

Gion Kitagawa Hanbee

Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.

Miyazaki Beef Yakiniku Matsushin

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

Trattoria Pizzeria LOGIC Odaiba

Yakiniku Tanmiya

Mr. Yamashita loves to eat and cook—a chef who has worked in Sushi and Japanese cuisine.

Ipponyari

Mr. Yamanaka is the 2nd generation of the family to maintain the same taste and dedication inherited from his father.

Aged Wagyu Steak Grilled Aging Beef Kanda Awajicho Branch

Waniku Shokudo Wa Wa Wa

Mr. Ishihara offers inspiring dishes of freshness and delicacy.

Nick

Mr. Nishiki is an ambassador of Kobe Beef, fascinating people with meat that only a butcher store can provide.

Sushi Takaya

Mr. Takahashi attracts guests with his seasonal dishes and delicious nigiri, which are made with Edomae techniques and flexible ideas.

JB the DINING BAR

A career change motivated by a passion for food. The skilled chef whose techniques have been refined through experiences both in Japan and overseas.

Originator of Teppanyaki Steak Misono Shinjuku branch

Know everything about Teppanyaki. Fully enjoy his dishes with the original savory tastes of the ingredients.

Namba Teppanyaki Sublime

J.S. BURGERS CAFE Lalaport EXPOCITY Branch

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

Magurobito Betsuan Nihonbashi Branch

Mr. Deguchi wants to thoroughly master his craft! With his stoic nature, he found himself becoming a sushi chef.

Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch