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1 - 10 of 93 chefs

Gyutan Sumiyaki Rikyu Nakakecho

牛たん炭焼 利久 名掛丁店

  • Sendai Station West Exit, Miyagi
  • General,Japanese / Beef tongue dishes / Curry

小野寺隆ONODERATAKASHI

Nothing says Sendai like gyutan (beef tongue)!

Nothing says Sendai like gyutan (beef tongue)! Interested in local ingredients, he took a job at Rikyu where he is now in charge of the grill. His motto is to take high quality ingredients and carefully grill them to perfection. "Grilling gyutan is fairly straightforward, and yet the flavor differs with each chef. I find that fascinating," Takashi remarks, as he affectionately tends the grill.

小野寺隆ONODERATAKASHI

Gyutan Sumiyaki Rikyu Sun Mall Ichibancho

牛たん炭焼利久 サンモール一番町店

  • Kokubuncho/Ichibancho, Miyagi
  • General,Japanese / Beef tongue dishes / General / Local Japanese

小山隆史KOYAMATAKASHI

Say "Sendai" and think "beef tongue" - say "beef tongue" and think "Rikyu"!

For Chef Koyama, borne and raised in Sendai, beef tongue is one of his most beloved foods. He was a huge fan of Rikyu, saying "It was my favorite restaurant. Not only the grilled beef tongue, but also the side dishes were great and plentiful." After four years amassing experience in a Japanese pub kitchen, he made his way to his much-loved Rikyu. Everyday he's striving so as many people as possible can savor the flavor that can only be found here.

小山隆史KOYAMATAKASHI

Sobadokoro Shojiya Gotenzeki Nanokamachi branch

そば処 庄司屋 御殿堰七日町店

  • Yamagata, Yamagata
  • Udon/Soba (noodles),Japanese / Tempura (battered, fried seafood and vegies) / Soba (noodles)

庄司 信彦Nobuhiko Shoji

The fifth generation owner chef of an established soba restaurant who maintains the traditional taste of soba that dates back to the Keio era of Meiji Period.

He was born in 1974 in Yamagata prefecture and has strived to become the fifth-generation owner chef while continuously keeping the traditional taste. He started his career at Kacho, a traditional-style restaurant in Shimbashi. He later developed his skills at Honmura-an in Ogikubo before moving to New York branch, followed by 4 years of working abroad. He now works as the fifth-generation owner chef at Shojiya, taking over the technique of traditional soba making with 150 years of history. He opened his branch store in 2012 and attracts many customers with soba menus that meet the trend and keeps the time-honored taste of soba dishes.

庄司 信彦Nobuhiko Shoji

Sansuien Kokubuncho Nigou

三水苑 国分町 にごう

  • Kokubuncho/Ichibancho, Miyagi
  • Yakiniku (grilled meat),Korean / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

国本 仁基Jinki Kunimoto

He is devoted to Yakiniku. The recipes were passed down to the chef from his Mother and Grandmother.

He was born in 1969, in Sendai-shi, Miyagi. His family ran the Japanese BBQ restaurant passed down from his Grandmother. Since he was young, he helped at the restaurant and eventually took charge of the kitchen. Later, he opened his restaurant [Japanese BBQ Sansuien] which was his wish. The restaurant became popular for high-quality meat and excellent knife skills. [The second Japanese BBQ Sansuien] was opened in June 2014, and [the third Japanese BBQ Sansuien Kokubuncho] was opened in July 2016.

国本 仁基Jinki Kunimoto

Kappo Santaro

割烹 三太郎

  • Kokubuncho/Ichibancho, Miyagi
  • General,Japanese / General / Tempura (battered, fried seafood and vegies) / Shabu-shabu (boiled meat slices)

林 正平HAYASHI SHOHEI

Our chef treat the guests in front of him like precious members of his family. He makes his fried dishes carefully, one at a time

He was born in October 1952, in Tokyo's Setagaya ward. His uncle, a chef at a high-end Japanese restaurant, influenced him to aspire to become a chef himself. After graduating from middle school he built up experience in Japanese restaurants around Tokyo and Nagoya, then moved to Sendai at the age of 27 to be with his relatives. He came to work for us at "Santaro" at 44, and has been working with us for 18 years, as our most veteran chef. Now he is responsible for fried foods in the kitchen, and treats each and every customer importantly while making meals.

林 正平HAYASHI SHOHEI

Gyutan Sumiyaki Rikyu Chuodori

牛たん炭焼利久 中央通店

  • Sendai Station West Exit, Miyagi
  • General,Japanese / Beef tongue dishes / Local Japanese / General

新保宏介SHIMBOKOSUKE

I want to cook delicious food for others to enjoy.

Having a great love for cooking since childhood, he entered the world of cuisine, and after twelve years of experience at a soba restaurant, came to Rikyu. The grilling of beef tongue may be simple but it also has depth. To serve it in its finest form, everyday he centers himself and grills for a delicate perfection.

新保宏介SHIMBOKOSUKE

Ajidokoro Kaishuu

味処 海舟

  • Kuji/Miyako, Iwate
  • General,Japanese / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

畠山 晃彦Akihiko Hatakeyama

After just six months, he suddenly found himself working all alone as the sole chef of a restaurant. It was a great experience for his career.

Born on May 22, 1964, at Miyako City, Iwate Prefecture. He worked part-time as a dishwasher before he starts his career as a chef. After the first six months of his fledgling career as a cook, the head chef suddenly left that he was thrust into the vacant position, which allowed him to accumulate valuable experience. Later, he worked for 2-3 years at a luxurious traditional Japanese restaurant, for 2-3 years at a Japanese restaurant in a hotel, and then 10 years as a head chef at a Japanese kappo restaurant (a high-class restaurant that features traditional and sophisticated Japanese cuisine). By the year 2000, he became the head chef of Ajidokoro Kaishuu as being referred by the head of the Japanese Culinary Academy.

畠山 晃彦Akihiko Hatakeyama

SHOJIYA Yamagata Main branch

そば処 庄司屋 山形本店

  • Yamagata, Yamagata
  • Udon/Soba (noodles),Japanese / Soba (noodles) / Udon (noodles) / Tempura (battered, fried seafood and vegies)

庄司 信彦Nobuhiko Shoji

During his training abroad, he realized his love towards his hometown and the importance of passing down food culture.

He was born in 1974 in Yamagata prefecture. After working as an assistant at [Kacho], a traditional Japanese restaurant in Shimbashi, he trained at [Honmura-an], a renowned restaurant in Ogikubo, then went to the U.S. to work at [Honmura-an NY branch] for 4 years. After returning to Japan, he faced his hometown and soba (buckwheat noodles), a traditional Japanese dish, based on his experiences abroad, then became the fifth generation at [Shojiya] with more than 150 years of history and handed down its traditional techniques and taste. In 2010, he opened the Nanukamachi branch at [Mizu-no-Machiya, Nanukamachi Gotenzeki], a commercial facility. Currently he is making efforts to create new soba noodles while keeping the tradition.

庄司 信彦Nobuhiko Shoji

Gyutan Sumiyaki Rikyu East Entrance

牛たん炭焼利久 東口分店

  • Sendai Station East Exit, Miyagi
  • General,Taverns / Local Japanese / Beef tongue dishes / General

佐々木竹美SASAKITAKEMI

Making a career out of his favorite dish

Having always had a passion for food, he entered the world of cooking in order to delight customers with delicious food. He is a veteran cook who's been working at Rikyu for 15 years. Charcoal-grilled beef tongue is a simple yet profound dish. Every day he focuses all his attention on broiling the meat just right to provide his customers with the best, exquisite taste.

佐々木竹美SASAKITAKEMI

Gyutan Sumiyaki Rikyu Kakyoin

牛たん炭焼利久 花京院店

  • Sendai Station East Exit, Miyagi
  • General,Taverns / General / Beef tongue dishes / Local Japanese

金澤 拓也KANAZAWA TAKUYA

Showing off the proud food culture of Sendai to Tohoku and the rest of the country

Originally I was moved by how the current vice president did his job. That's how I got into this work. I put my heart and soul into every slice of beef tongue that I cook, with the hope that through the beef tongue that I myself grill many customers will come to experience the culinary culture of which Sendai is proud.

金澤 拓也KANAZAWA TAKUYA

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