Northern Honshu Chef search result : Page 3

Gyutan Sumiyaki Rikyu Iwanuma 牛たん炭焼　利久　岩沼店 Natori/Zao/Shiroishi, Miyagi Japanese,Japanese / General / Gyutan (beef tongue) / Local Japanese Cuisine

小野寺正春ONODERAMASAHARU

Depth that even a connoisseur can taste.

Wanting to use my hands to make a living, I entered the food industry because of my interest in cuisine. With over 20 years since we opened Rikyu, you'll soon find out why connoisseurs say, "When it comes to grilled beef tongue, one seeks the modest sensitivity that's a product of a single coal in the fire. The flavorful depth of each ingredient can change with the chef."

小野寺正春ONODERAMASAHARU

Gyutan Sumiyaki Rikyu Natori 牛たん炭焼利久　名取店 Natori/Zao/Shiroishi, Miyagi Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

布田昇丈FUDANORIHIRO

Creating Smiles with Tasty Food!

Having always had a passion for food, he entered the world of cooking in order to serve people delicious food. He had been a fan of Rikyu's beef tongue, and attracted by the restaurant's appeal he joined the restaurant and is now in charge of the grill. Charcoal-grilled beef tongue is a simple dish, but there is depth to it. He focuses on getting the meat cooked to just the right degree, so that he can have his guests taste the best of it.

布田昇丈FUDANORIHIRO

Gyutan Sumiyaki Rikyu East Entrance 牛たん炭焼利久　東口分店 Sendai Station East Exit, Miyagi Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / 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 Nakakecho 牛たん炭焼　利久　名掛丁店 Sendai Station West Exit, Miyagi Japanese,Japanese / Gyutan (beef tongue) / 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 Chuodori 牛たん炭焼利久　中央通店 Sendai Station West Exit, Miyagi Japanese,Japanese / Gyutan (beef tongue) / Local Japanese Cuisine / 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

Gyutan Sumiyaki Rikyu Tomizawa 牛たん炭焼利久　富沢店 Nagamachi, Miyagi Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

高橋　昭宏SATOYUICHI

A part-time job was his chance to enter the restaurant industry, where he had always wanted to work

He wants as many people as possible to taste the deliciousness of gyutan (beef tongue). With this goal in mind, every day he focuses all his attention on grilling the meat to just the right degree. His biggest source of energy is hearing departing customers say that the food was delicious.

高橋　昭宏SATOYUICHI

Yakitori Fukuzumi Main Store やきとり　福住　本店 Iwaki, Fukushima Japanese,Japanese / Yakitori (grilled chicken skewers)

齋藤　義雄SAITO YOSHIO

Treating customers to carefully prepared dishes that follow in the traditional spirit of this long-established restaurant.

He was born in 1948 in Fukushima Prefecture. Chef Saito was born into the third generation of the family-owned Fukuzumi Ryokan, established in 1912. In in order to inherit the family business, he set his heart on becoming a chef. In 1979, he devoted himself full-time to running a restaurant specializing in yakitori (grilled chicken) while running a hotel, which he continues to do into the present. Chef Saito prizes highly the feeling of "gratitude to one's customers", and has opened three Yakitori Fukuzumi restaurants within Iwaki city. (The Hirono shop is currently closed)

齋藤　義雄SAITO YOSHIO

Gyutan Sumiyaki Rikyu Tagajo 牛たん炭焼利久　多賀城店 Matsushima, Miyagi Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

松原義典MATSUBARAYOSHINORI

Unforgettable gyutan (beef tongue) at Rikyu

He is from Miyagi Prefecture, and used to eat gyutan (beef tongue) at Rikyu when he was a student. When he went outside the prefecture for work he tried gyutan at various restaurants, but he never encountered a taste that satisfied him. When he moved back to Sendai he joined Rikyu, where he had always dreamed of working.

松原義典MATSUBARAYOSHINORI

Iizaka Hanamomo no Yu いいざか花ももの湯 Fukushima City, Fukushima Auberge,Other / General / General / General

菊池　政憲KIKUCHI MASANORI

A chef who works hard to make dishes that are just as fun to eat as they are to look at.

He was born in October of 1974 and grew up in Fukushima Prefecture. During his student years he worked part-time helping prepare food at a ryokan (Japanese-style inn), which put him on the path to becoming a chef. After training for about six years in Tokyo, he made his way back home. He puts a lot of effort into making truly delightful dishes that are just as fun to eat as they are to look at, and he loves it when his customers can stop in and enjoy his food while they have an amazing time.

菊池　政憲KIKUCHI MASANORI

Gyutan Sumiyaki Rikyu Izumi Main Store 牛たん炭焼利久　泉本店 Izumi-Chuo, Miyagi Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

川村武宏KAWAMURATAKEHIRO

I want to make lots of people happy with my food

From the start I liked walking around sampling food from different restaurants. I wanted to make people happy with my own cooking, so I entered the culinary world. After working as a chef for 15 years, I came to Rikyu.

川村武宏KAWAMURATAKEHIRO

Yakitori Fukusumi Fukuan やきとり福住　福庵 Iwaki, Fukushima Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood

橋本　隼HASHIMOTO JUN

The Chef's Recommendations

Passionately dedicated to the art of the grill

When he was looking for a part-time job during his student days, Mr. Hashimoto asked to come work for us at Yakitori Fukusumi. He was so drawn by the complexities of cookery, he decided to stay on with us as a chef after graduation. He has enthusiastically dedicated himself to mastering the art since then, and these days we leave the grilling up to him.

橋本　隼HASHIMOTO JUN

Kokorozukushi Inase 心づくし　いなせ Sendai Station West Exit, Miyagi Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / General / Sake

菅野　良洋KANNO YOSHIHIRO

His love of fishing when he was in university led him down the path to becoming a chef

Yoshihiro Kanno was born in Miyagi prefecture in 1975. He often went fishing with friends when he was a university student. Upon cooking the fish they caught and getting it just right, all of his friends would be delighted by the great taste. This experience made Yoshihiro think, "I want to get even better at cooking," and thus entered the Miyagi school of cooking and confectionery. He enjoyed acquiring various skills and knowledge and realized his calling to become a chef. After graduation he headed to Tokyo where he trained at a famous Japanese restaurant, before returning to Sendai. After having been the head chef at two restaurants, he landed his present role as head chef of Kokorozukushi Inase.

菅野　良洋KANNO YOSHIHIRO

Gyutan Sumiyaki Rikyu Sendai 牛たん炭焼利久　仙台駅店 Sendai Station West Exit, Miyagi Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General

井上昭広INOUEAKIHIRO

His eyes were opened to cooking when he was an elementary-school student

He first prepared food as part of a home economics lesson, and the fun of that elementary-school experience awakened a love of cooking within him. After gaining ten years of experience working in an izakaya tavern, he moved on to Rikyu to put his skills to work.

井上昭広INOUEAKIHIRO

Sohonke Yamako 総本家やまこう Kokubuncho/Ichibancho, Miyagi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

山田　崇詞YAMADA TAKASHI

The parttime job he had in university paved the way to where he is today

Takashi Yamada was born in Hokkaido on the 19th of June, 1948. The part-time job he held at a sushi restaurant whilst he was at university was the spur that drove him into the culinary world. When his part-time job finished, he simply went on to become a full-time employee there. He performed a great deal of training and learned about cooking as a sushi chef. In 1975, he became the manager of the restaurant and began to look after the administrative side as well. In 1981, he went independent and opened Sohonke Yamako, where he currently spends every day displaying his proficient culinary talent. He is an expert of Japanese cuisine who lets the flavours of the ingredients speak for themselves, which is loved by customers of all ages.

山田　崇詞YAMADA TAKASHI