Chef search result : Page 31

Fujino 藤乃 Fukushima/Noda, Osaka Japanese,Japanese / Soba (noodles) / Nabe (hot pot) / Duck

門野　倫也Michiya Kadono

The Chef's Recommendations

From part-time work during high school, Mr. Kadono chose the path of living on his own skills.

He was born in 1973 in Hyogo. He gained experience in the food and beverage industry through a part-time job during high school. Despite working as a salaried employee at a major corporation, he aspired to work independently with his skills, leading to his decision to leave the company. He was fortunate to have good colleagues and trained in Western cuisine, Japanese cuisine, French cuisine, and handmade soba noodles. Through this journey, he came across the owner of Fujino, and has been serving as the head chef since 2014. With a desire to expand his culinary expertise, he learned handmade soba, and he makes sure to create menus that utilize his many experiences.

門野　倫也Michiya Kadono

Beef-Professional private Shinjuku Main Branch 完全個室牛の達人 private 新宿本店 Shinjuku East Exit/Kabukicho, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine

堀江　直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江　直人Naoto Horie

Yakiniku Gyugujo Bettei 焼肉牛宮城別邸 Shibuya Center-Gai/Koen-Dori, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (grilled meat) / Makgeolli

Sushi Naoki 壽司　なを㐂 Higashi Chaya District, Ishikawa Sushi,Japanese / Sushi / Wine / Sake

北　直幸Naoyuki Kita

The Chef's Recommendations

Mr. Kita sharpened his skills at a seaside restaurant frequented by knowledgeable fishermen.

Mr. Kita was born in 1982 in Kanazawa City. At age 19, after graduating high school, he got a part-time job at a sushi restaurant and began his career in the restaurant business. Since then, he has used the amazing ingredients of his hometown to create high-quality fare. While working at a seaside sushi restaurant frequented by fishermen, he picked up the habit of cooking foods with strong flavors using techniques such as nitsuke (boiling fish in soy sauce) and arayaki (frying fish fillets). In May 2020, he opened [Sushi Naoki]. There, he serves sushi that showcases the deliciousness of common fish, making their flavors shine with skilled techniques.

北　直幸Naoyuki Kita

Kawaei 川栄 Akabane, Tokyo Japanese,Japanese / Unagi (eel)

石井　勇介Yusuke Ishii

This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.

He was born in Tokyo in 1986. After graduating from high school and working in a different industry, he decided at the age 20 of that he was going to take over the family business, [Kawaei], someday. He set the goal of achieving the skill set of his father, the chef of the restaurant before he took over, and learned by observing him. In his 10th year working there, although he still said [my father is still a much better chef than I am], the previous generation watched over his technique as he took over the restaurant. While preserving the techniques passed down from his grandfather, he also takes a flexible approach to the changing era. In this way, he is aiming to establish a new style for the restaurant.

石井　勇介Yusuke Ishii

Sushino Ikumi 寿しの　いく味 Shibuya East Exit/Miyamasuzaka, Tokyo Sushi,Japanese / General / Sushi / Sake

中村　吉成Yoshinari Nakamura

Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.

He was born in 1973 in Toky. When he was 20, he traveled to Hokkaido and worked part-time at a tourist hotel in Shiretoko, which led him to a career in food and beverage. He then gained experience in French cuisine at Maccarina, a group restaurant of Moliere, a famous French restaurant in Sapporo. At the age of 26, he returned to Tokyo and switched to Japanese cuisine, opening his own izakaya pub in Shibuya at the age of 27. He is now the representative of the Yoshinari Group, operating three restaurants in Shibuya and one restaurant in Marunouchi. He is a genuine chef who enjoys being in the kitchen more than anything else.

中村　吉成Yoshinari Nakamura

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

STEAK HIKARU ステーキ　ヒカル Matsuyama/Kume/Wakasa, Okinawa General,Western / General / Hamburger Steak / Steak

亀谷　光Hikaru Kameya

The Chef's Recommendations

After his experience working in a yakiniku (Japanese BBQ) restaurant, he wished to open a branch in his hometown of Okinawa.

Born in Okinawa in 1986. He has always enjoyed meat, and upon reaching the age of 26 he worked in Shippu Horumon, a yakiniku (Japanese BBQ) restaurant in Okinawa. There, he gained experiences and learned about how to make meat delicious and the importance of sauce and seasonings in enhancing the taste of yakiniku. Eventually, he made his own formula of special sauce that he called "Hikaru Sauce" for two years while managing a coffee shop. His dream of opening his own restaurant became real as he opened STEAK HIKARU in August of 2017. Since then, he dedicated himself to create"delicious steaks that he wants to eat," which lead him to bring many customers.

亀谷　光Hikaru Kameya

Mikasa Kaikan TEPPANYAKI Yamato Azabujuban Branch 三笠会館 TEPPANYAKI 大和麻布十番店 Azabu-Juban, Tokyo Teppanyaki,Yakiniku/Steak

高山　康明Yasuaki Takayama

Mr. Takayama is a veteran chef dedicated to Teppanyaki cuisine.

This veteran chef has, for 30 years, shown off his skills exclusively in Teppanyaki cuisine at Yamato on 7F of Mikasa Kaikan Main Branch while valuing a spirit of customer service. He now serves as the chef at the newly opened Mikasa Kaikan TEPPANYAKI Yamato in Azabujuban.

高山　康明Yasuaki Takayama

Pontocho Kyoshikian 先斗町　京四季庵 Kiyamachi/Pontocho, Kyoto Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Steak

Sasho Sasho Kamakura/Zushi, Kanagawa Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

横井　良介Ryosuke Yokoi

Cherishing the taste and space passed down from generation to generation, Mr. Yokoi connects the restaurant to the future.

He was inspired to pursue a career in the culinary world by his mother, a chef, from whom he learned how to make dashi soup, warishita (seasoned broth), and miso. His desire to have more people enjoy the long-loved taste his mother's hands produce leads him to become a chef. At the heart of his approach is to offer hospitality in a Japanese-style house and a space surrounded by a beautiful garden that evokes the atmosphere of good old Kamakura. He strives every day to provide his guests with impressions and satisfaction.

横井　良介Ryosuke Yokoi

Ebisu Shoten Minami 4 Nishi 3 恵美須商店　南4西3 Odori Park, Hokkaido Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Tempura (battered, fried seafood and vegetables)

齋藤　力虎Taiga Saito

Mr. Saito has a passionate and curious mind for food. A young chef who manages a lively restaurant.

He was born in 1998 in Hokkaido. Having worked in restaurants with chefs in various genres, such as Chinese, Japanese, French, and Italian, he has learned varied food knowledge and techniques. That led him to feel the joy of cooking, and he started walking the path of cuisine. He also has experience working as a manager in a yakitori grilled chicken restaurant. With the motto "taking good care of employees leads to good customer service," he tries to create a restaurant where employees and customers can feel comfortable.

齋藤　力虎Taiga Saito

Installation Table ENSO L'asymetrie du calme Installation Table ENSO L’asymetrie du calme Korinbo/Katamachi, Ishikawa French,Italian/French / French / Wine

土井　誠Makoto Doi

The Chef's Recommendations

One-of-a-kind dishes combining Japanese and French elements in Kanazawa

Born in 1968 in Aichi, Doi started off his career in Japanese cuisine at the age of 20. He likes to delve deep into various aspects of cooking, such as ingredients, cooking techniques, serving dishes and decor, and trained in both Kansai and Kanto regions. He went on to work in the area of French cuisine, obtaining a job as a chef at a French restaurant in Ginza. He then worked as a chef for around 4 years in various countries, such as Switzerland, Scandinavia, and France, gaining knowledge on the local food. Upon returning to Japan, Doi opened his restaurant in Kanazawa, a region that offers the best in ingredients, producers, culture, and atmosphere. He dedicates himself to serving one-of-a-kind cuisine.

土井　誠Makoto Doi

Kagoshima Karen Ginza Branch 鹿児島華蓮銀座店 Ginza, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Steak / Shochu

下山　昭男Akio Shimoyama

Mr. Akio Shimoyama loves cooking since he was young, and chose a job that could make people happy.

Mr. Shimoyama was born in 1965 in Aomori. As a child, he was captivated by French cuisine when he saw the television drama series "The Emperor's Cook," which led to him aiming to become a chef when he was 18. He trained at a specialty restaurant in Tokyo, then went to France when he was 28, where he learned authentic flavors. After returning to Japan, he worked as a chef in Ginza, the most exciting area in the country. At one point, he became truly impressed by Kagoshima's black beef and black pork when he visited that area to study tea. It led him to work at the Ginza branch of Kagoshima Karen since July 2023.

下山　昭男Akio Shimoyama

Murakiya Hanare 村木屋はなれ Yokohama Station, Kanagawa Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood

保崎　航大Kodai Hosaki

Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.

He was born in 1996 in Kanagawa. The manager of Murakiya Hanare. During his college years, his part-time job led him to discover the appeal of restaurants that bring people smiles and joy through food. After graduation, he worked for a company but left because of his strong desire to work in the restaurant business. He started training with the goal of "owning his own restaurant." Experienced in both cooking and customer service at the famous Murakiya main branch in Yokohama, he assumed his current position in August 2023, when the sister branch opened. He has entertained a wide range of guests with Hanare's unique cuisine and space.

保崎　航大Kodai Hosaki

Hokkai Monja × Teppanyaki KIBORI Shinjuku 北海もんじゃ×鉄板焼き KIBORI 新宿 Shinjuku East Exit/Kabukicho, Tokyo Izakaya (Japanese tavern),Taverns / Yakiniku (grilled meat) / Hokkaido Cuisine / Craft Beer

Beef-Professional Akihabara Branch 完全個室牛の達人秋葉原店 Akihabara, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / Yakiniku (Japanese BBQ)

堀江　直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江　直人Naoto Horie

Kappo Hakutaka 割烹白鷹 Nagarekawa/Yagembori, Hiroshima Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop

河口　洋平Yohei Kawaguchi

He succeeded his family business as he found in Tokyo that working at a kitchen counter was fun and made him happy.

Born in 1975 in Hiroshima Prefecture. His grandmother is the founder of [Hakutaka]. As the restaurant was a part of his daily life since he was small, naturally he decided to be a chef. He went up to Tokyo after graduating from high school and had training at [Tsuyama], a kappo (traditional Japanese) restaurant in Akasaka for about 5 years, then worked as an opening staff at a Japanese restaurant in Roppongi. In Tokyo, he learned cooking techniques and realized that it was fun working as a chef at a kitchen counter. He went back to his hometown and worked at [Hakutaka] run by his family, and became the 3rd generation at the age of 28.

河口　洋平Yohei Kawaguchi

Mahoroba Irori Okinawa Branch まほろば囲炉裏　沖縄店 Shin Toshin, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Robatayaki (coal grilling) / Yakiniku (grilled meat)

松倉　味導Midou Matsukura

A passion for cooking led Mr. Matsukura from a different field to the culinary world.

He was born in 1979 in Ibaraki. Initially working in a different industry, his love of cooking turned into a career change to the food and beverage industry. He began his career as a chef at a Japanese restaurant in Osaka. After that, he moved to the Mahoroba Irori Shinsaibashi Branch. There, he continued to hone his skills under the head chef, Mr. Oshima and mastered the techniques of Japanese cuisine overall. Following the opening of the Mahoroba Irori Okinawa Branch, he moved to the new branch. Currently, he is the head chef of the restaurant.

松倉　味導Midou Matsukura

Italiana Tavola D'oro Ginza Mitsukoshi Branch Italiana Tavola D'oro 銀座三越店 Ginza, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

小田切　大輔Daisuke Odagiri

Mr. Odagiri moves forward, sometimes stopping but starting forward again.

He was born in 1982 in Chiba. From his childhood, when he loved to cook, he considered a career as a chef. After gaining work experience, he obtained a cooking license. Invited by a senior colleague, he joined the present company. Then, he became extremely busy and retired from the front line for about two years. When he offered to return to work, the company was looking for a chef to launch Italiana Tavola D'oro Ginza Mitsukoshi Branch. Its best timing will allow him to be in charge of the restaurant from its opening in 2019. Currently, he is appointed as the head chef of Ginza Mitsukoshi branch and Osaka Takashimaya branch.

小田切　大輔Daisuke Odagiri

Restaurant ranking

Browsing history

Fujino

From part-time work during high school, Mr. Kadono chose the path of living on his own skills.

Beef-Professional private Shinjuku Main Branch

Offering the finest quality Japanese beef at a reasonable price.

Yakiniku Gyugujo Bettei

Sushi Naoki

Mr. Kita sharpened his skills at a seaside restaurant frequented by knowledgeable fishermen.

Kawaei

This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.

Sushino Ikumi

Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.

Trattoria Pizzeria LOGIC Odaiba

STEAK HIKARU

After his experience working in a yakiniku (Japanese BBQ) restaurant, he wished to open a branch in his hometown of Okinawa.

Mikasa Kaikan TEPPANYAKI Yamato Azabujuban Branch

Mr. Takayama is a veteran chef dedicated to Teppanyaki cuisine.

Pontocho Kyoshikian

Sasho

Cherishing the taste and space passed down from generation to generation, Mr. Yokoi connects the restaurant to the future.

Ebisu Shoten Minami 4 Nishi 3

Mr. Saito has a passionate and curious mind for food. A young chef who manages a lively restaurant.

Installation Table ENSO L'asymetrie du calme

One-of-a-kind dishes combining Japanese and French elements in Kanazawa

Kagoshima Karen Ginza Branch

Mr. Akio Shimoyama loves cooking since he was young, and chose a job that could make people happy.

Murakiya Hanare

Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.

Hokkai Monja × Teppanyaki KIBORI Shinjuku

Beef-Professional Akihabara Branch

Offering the finest quality Japanese beef at a reasonable price.

Kappo Hakutaka

He succeeded his family business as he found in Tokyo that working at a kitchen counter was fun and made him happy.

Mahoroba Irori Okinawa Branch

A passion for cooking led Mr. Matsukura from a different field to the culinary world.

Italiana Tavola D'oro Ginza Mitsukoshi Branch

Mr. Odagiri moves forward, sometimes stopping but starting forward again.