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1 - 10 of 118 chefs

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

Ganaha Pork Maejima Main branch

我那覇豚肉店 前島本店

  • Miebashi, Okinawa
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Yakiniku (grilled meat)

狩俣 恵Megumi Karimata

She loved meat so much that she entered the restaurant as a staff. Now she communicates the savory tastes of the ingredients everyday.

She was born in Okinawa prefecture. As she loved communicating with people, she worked as a service staff for many years. She loved meat and visited [Ganaha Pork Maejima Main branch] as a guest, and entered as a staff when they were recruiting staff. Currently, she makes efforts to cooperate with other staff to serve high-grade meat and ingredients in a timely manner. She operates the restaurant as the manager, keeping an eye on dishes, the atmosphere of the restaurant, and cleaning every day.

狩俣 恵Megumi Karimata

Ryori ga umai dakeno mise WAKASHI

料理が美味いだけの店 若獅子 WAKASHI

  • Kokusai dori, Okinawa
  • Japanese,Japanese / General / Robatayaki / Okinawa cuisine

具志 和磨Kazuma Gushi

Authentic Japanese dining, created by his experience in Japanese cuisine, captivates the hearts of customers

He was born in Okinawa in 1989. After trained at the cuisine-centered ryokan inn in Ishikawa for 5 years, he polished his skills at a traditional Japanese cuisine restaurant in Okinawa for 6 years. In April 2017, he became head chef of [Ryori ga umai dakeno mise WAKASHI]. At present he is serving traditional Japanese cuisine with a delicate touch using the knowledge and skills he has acquired in Japanese cuisine. He embraces the hearts of his guests by welcoming them with dishes prepared with all his heart.

具志 和磨Kazuma Gushi

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

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

Okinawa Ryori Shimabutaya

沖縄料理 しまぶた屋

  • Onna-son, Okinawa
  • Japanese,Japanese / General / Tonkatsu (fried pork cutlet)

宮城 祐作Yusaku Miyagi

Chef if a job that can bring joy to others with one's own hands.

Mr. Miyagi was born in 1982 in Okinawa. Seeking to become self-sufficient, he decided to pursue a career as a chef. He left his hometown for Miyagi in order to train to become a chef. He began his training at a sushi restaurant, and after two years he learned the basics of culinary techniques and honed a discerning eye for quality in fish while getting firsthand experience on how to prepare sushi. Thereafter, he continued to build experience as a chef at various other Japanese restaurants and izakaya (pubs). He was hired by his current employer in 2015, and became the manager of [Okinawa Ryori Shimabutaya] in April of 2016.

宮城 祐作Yusaku Miyagi

Okinawa Tonkatsu Shokudo Shimabutaya

沖縄とんかつ食堂 しまぶた屋

  • Onna-son, Okinawa
  • Japanese,Japanese / General / Tonkatsu (fried pork cutlet) / Awamori

喜友名 陵Ryo Kiyuna

Ambitious and dedicated to improving himself on a daily basis

Mr. Kiyuna was born in 1991 in Okinawa. He graduated from a culinary institute and was hired by a hotel in Okinawa, where he worked as a kitchen staff. The hotel served different kinds of cuisine, so he gained experience cooking a variety of dishes. Hoping to gain more cooking experience, he transferred to another restaurant to continue his training. He eventually ended up at [Okinawa Tonkatsu Shokudo Shimabutaya], where he has been working since.  As the manager and chef, he takes care of the whole restaurant  both the kitchen and the dining area.

喜友名 陵Ryo Kiyuna

Okinawa Tonkatsu Shokudo Shimabutaya Kumoji branch

沖縄とんかつ食堂しまぶた屋 久茂地店

  • Miebashi, Okinawa
  • Japanese,Japanese / General

興那嶺 司Tsukasa Yonamine

After training in Tokyo, showing off the cooking skills in hometown Okinawa.

Mr. Yonamine was born in 1961 in Okinawa. He started his cooking career in 1981 at [Ichifuji], a Chinese restaurant in Tokyo. Later on, he moved to a family restaurant called [Restaurant Kadoya], where he got to practice Japanese cuisine. Eventually, he returned to Okinawa to become head chef at [Izumi], which is inside ANA Crowne Plaza Hotel Okinawa Harborview. Additionally, he's been working as a chef at [Shimabutaya Kumoji branch] since April 2018, intending to expand his skills at various businesses.  

興那嶺 司Tsukasa Yonamine

Steam Dining Shimabutaya

スチームダイニングしまぶた屋

  • Kokusai dori, Okinawa
  • Japanese,Japanese / General

江口 幹也Mikiya Eguchi

World of Okinawa cuisine created by a Kyoto-trained chef

Mr. Eguchi was born in Kyoto in August 1975. He started off his carrier as a chef in Kyoto where many of the residents are known for having discerning palates. He learnt the basics of ingredients and flavoring through working at an obanzai restaurant. He believes creativity is an important essence of cooking, and serves Okinawa's ingredients such as [Agu pork] and [island vegetables] in developed styles of Island cuisine. His proud dish [Goya Chanpuru] is so tasty that even local people are astonished.

江口 幹也Mikiya Eguchi

Yuuna

鶏と豚の縁処 ゆうな

  • Onna-son, Okinawa
  • Japanese,Japanese / General / Tonkatsu (fried pork cutlet) / Kushiyaki (skewered, grilled food)

森部Moribe

Improve own skills to keep making customers happy.

Mr. Moribe was born in 1970 in Okinawa. As his family ran a traditional kappo (Japanese-style cooking) restaurant, he grew up watching first-rate chefs from an early age. With such experience, he began his training aiming to be a chef.  He came to know about his current employer through an acquaintance, and was then hired. Now, as the company's executive chef, he is also dedicated to training future chefs within the organization.

森部Moribe

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