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1 - 10 of 121 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
  • General,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
  • General,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/Hambuger steak/Curry,Western / 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
  • General,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

Dining Room SENSES

ダイニングルーム センス

  • Onna-son, Okinawa
  • General,Japanese / Sashimi (raw fish)/Seafood / Okinawa cuisine / Pasta

宇井 春彦Haruhiko Ui

The skillful chef creates a wide variety of dishes from French to Italian cuisines.

He was born in 1967 in Tokyo. Being influenced by his father who liked cooking, he wanted to be a chef since he was very young. As he loved delicious dishes, he entered the cooking field to cook them himself. After training at various resort hotels all over Japan including in Hakone and Yamanashi, he went back to Tokyo and worked at a foreign capital hotel. Sticking to [local production for local consumption], he seeks for various local ingredients to express the season and culture with his dishes. Currently, he actively works as the executive chef at [Sheraton Okinawa Sunmarina Resort].

宇井 春彦Haruhiko Ui

Rihga Royal Gran Okinawa Dining 19

リーガロイヤルグラン沖縄 Dining 19 (ナインティーン)

  • Okinawa Prefectural Office, Okinawa
  • General,Western / General

城間 功Isamu Shiroma

Helping his mother motivated him to become a chef

He got interested in cooking when he was helping his mother in the kitchen. Since then he had always wanted to be a chef, so he enrolled Ryukyu Culinary Institute to acquire special knowledges. He began to work at an old-established hotel in Okinawa, where he improved his cuilnary skills in western-style banquet dishes. When the hotel group opened a new hotel, he helped them out with his experienced skills, and they still ask him to cover peak periods often. Plenty of other chefs inspired his culinary creativity. The original multi-course chef's choice meals has gained a high reputation. He was appointed as the executive chef of Rihga Royal Gran Okinawa in May 2017.

城間 功Isamu Shiroma

Steak House Nakama

STEAK HOUSE NAKAMA

  • Onna-son, Okinawa
  • Steak/Hambuger steak/Curry,Western / American / Hambuger steak / Steak

菱田 和寛Kazuhiro Hishita

Nothing motivates him more than the kind words of a customer

Born in February of 1981, his journey to becoming a professional chef was ignited after witnessing his own food bring joy and delight to his friends’ faces. Today he works on developing new and original dishes for the restaurant’s menu that aim to go over and above their customers’ expectations.

菱田 和寛Kazuhiro Hishita

Emerald Oceanside

エメラルドオーシャンサイド

  • Yomitan/Chatan, Okinawa
  • Steak/Hambuger steak/Curry,Western / American / Curry / Imported beer

新田Chef Arata

Fully enjoy delicious meat and beautiful nature unique to Okinawa.

He was born in 1978 in Okinawa prefecture. As his parents ran the pub & steak restaurant [Emerald] in Kita-nakagusuku, he was familiar with the restaurant field since he was very young. After training at his parent's restaurant, he went around the U.S. alone to eat authentic steak at various restaurants. After returning to Japan, he went independent from his parents to challenge himself and opened [Emerald Oceanside] in the current location.

新田Chef Arata

Wine & Dining The Orange

Wine&Dining The Orange

  • Onna-son, Okinawa
  • General,Western / Seafood / Wine / Mediterranean

津嘉山 匡Tasuku Tsukayama

 

As a high school student, Tsukayama had a part-time job at teppanyaki (ingredients grilled on an iron griddle) steak restaurant. There, he experienced for the first time the satisfaction of serving food to customers and began his career as a chef. From there, he went on to work in various settings, including hotels and wedding venues, and today, he holds the position of associate head chef.

津嘉山 匡Tasuku Tsukayama

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