Chef search result : Page 32

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch 熟成和牛焼肉エイジング・ビーフワテラス神田秋葉原店 Ochanomizu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)

Yakiniku RIKIO 焼肉RIKIO Yomitan/Chatan, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean

田澤　大悟Daigo Tazawa

Mr. Tazawa is a cooking maestro and an experienced professional.

He was born in 1980 in Hokkaido. Pursuing his passion for the culinary world, which he dreamed of since childhood, he is a chef with experience in various genres. He has mastered a wide range of techniques, from teppanyaki to French, Japanese, and Italian cuisine. Recognized for his expertise, he has been working at Yakiniku RIKIO since 2021. His cuisine is not just a meal but rather an art of sorts. The flavors created by his experience and passion touch the heart.

田澤　大悟Daigo Tazawa

Aged Wagyu Yakiniku Aging Beef Shibuya Branch 熟成和牛焼肉エイジング・ビーフ　渋谷店 Shibuya South Exit, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Others

尾関　岳Gaku Ozeki

Delivering the taste and pleasure that only "aged Wagyu beef" can provide.

Mr. Ozeki was born in 1992 in Gifu. Entered the world of food and drink after graduating from university. After graduating from L'ecole Vantan College with a major in delicatessen, he worked mainly in Italian cuisine. Worked as a manager at Al Bacio in Nishi-Shinjuku before moving to his current company, Shinwa, Inc. He experienced an assistant manager at each "Aging Beef restaurant" and then became the manager of the Shibuya branch. "Aged Wagyu" is a beef that has been slowly aged for a long time to bring out the best in the meat. He delivers to people the taste and pleasure that only dry aging can bring.

尾関　岳Gaku Ozeki

Oryori Ittou 御料理　一燈 Fukui Station, Fukui Japanese,Japanese / General / Crab / Kaiseki (tea-ceremony dishes)

倉橋　紀宏Norihiro Kurahashi

Keeps making efforts since childhood, in the pursuit of cooking

Mr. Kurahashi was born in 1978 in Fukui Prefecture. He had an interest in food when he was young, leading him to start studying cooking on his own. This deep spirit of inquiry lead him to travel not just through Japan but abroad as well, tasting foods from around the world and building his skills by recreating them himself. In 2007, he realized a dream by opening [Toki no Kura] in Fukui, and then his second restaurant, [Japanese Cuisine Ittou] in 2012. In 2019, he relocated and saw a fresh start at [Oryori Itto].

倉橋　紀宏Norihiro Kurahashi

Chukashusai Eigetsu 中華酒菜　瑛月 Tenmabashi, Osaka Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)

道浦　涼介Ryosuke Michiura

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.

He was born in 1989 in Osaka. He has worked as a cook in restaurants, mainly izakaya in the Osaka area. Having experienced a wide variety of menus, including Chinese, which is now his main genre, he has expanded his repertoire. Currently, he is the manager of Chukashusai Eigetsu. His goal is to make the restaurant loved by many users, not only Chinese lovers.

道浦　涼介Ryosuke Michiura

Miyazaki Beef Yakiniku Matsushin 宮崎牛焼肉　松心 Higashi-Dori/Doyama, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

松尾　利章Toshiaki Matsuo

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

Mr. Matsuo is a native of Toyonaka in Osaka. After graduating from a cooking school, he trained in Japanese cooking at traditional Japanese restaurants, ryokan inns and high-class Japanese restaurants. He polished his skills in Japanese food for 20 years and, at the same time, cultivated his eye for inspecting ingredients. After working in the dining industry, he opened his own Japanese restaurant in Nakatsu. In the 8th year of his career, he encountered Miyazaki beef and fell in love with its high-quality meat and flavors. Because of this, he determined to open his own Miyazaki beef restaurant Matsushin in 2020. From his experiences when he was young, he was passionate about providing really delicious and inexpensive food that he wanted customers to eat. So with his restaurant, he provides Miyazaki beef he carefully selected at reasonable prices.

松尾　利章Toshiaki Matsuo

RAIKA Shinjuku-gyoen 礼華　新宿御苑 Shinjuku-Gyoen, Tokyo Chinese,Chinese / General / General / General

新山　重治Shigeji Niiyama

The Chef's Recommendations

Mr. Shigeji Niiyama is evolving Chinese cuisine by pursuing innovation and creativity based on Shanghai cuisine.

Mr. Shigeji Niiyama was born in 1957 in Aomori prefecture. At the age of 16, he started his career as a chef and worked at Tojo Kaikan and Capitol Tokyu Hotel. He became the master chef at Chinese Restaurant Turandot Yusenkyo in 1997, and the master chef at the main branch of Sharks Fin Chinese Restaurant Tsukushiro in Ebisu in 1998. In 2004, he went independent and opened RAIKA in Shinjuku-gyoen. He also opened RAIKA Seirankyo in 2009, RAIKA Shi kun shi so in 2018, and SHINKA in Nogizaka in 2021.

新山　重治Shigeji Niiyama

Daigomi 醍醐味 Marunouchi, Tokyo Kaiseki (course menu),Japanese / General / Robatayaki (coal grilling) / Kaiseki (traditional multi-course meal)

明野　孝志Takashi Akeno

Mr. Akeno has developed skills and a deep love for ingredients to take his cooking to the next level.

He was born in 1976 in Tokyo. His parents owned a yakitori restaurant, and his admiration for his father's cooking inspired him to become a chef. After graduating from Hana Culinary College, he began training at a kappo restaurant serving fugu (blowfish) and unagi (eel), both of which require particular skills in Japanese cuisine. Under the tough environment, he continued to hone his culinary skills. In 2007, he joined the current company. Keeping up his hard work and passion, he became the head chef of Daigomi in 2022.

明野　孝志Takashi Akeno

FUJIWARA STEAK HOUSE FUJIWARA STEAK HOUSE Kumamoto, Kumamoto Steak,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Steak

山口　豊Yutaka Yamaguchi

Mr. Yamaguchi cherishes Japanese food culture and offers dishes to please his guests.

He was born in 1970 in Kumamoto. After graduating from high school, he began working as a hotelier. He worked as a bartender and a waiter in a restaurant. He became interested in cooking and started training as a chef. He worked in various restaurants, such as Japanese, Italian, and Japanese-style pubs. In 2023, he was involved in the opening of the current FUJIWARA STEAK HOUSE and was appointed as head chef.

山口　豊Yutaka Yamaguchi

Bistro Sans Le Sou Bistrot Sans Le Sou Ogikubo, Tokyo French,Italian/French / French

金子　淑光Yoshimitsu Kaneko

Using the skills developed from his dedication to French cuisine to provide a satisfying experience for customers.

Born in Fukushima Prefecture in 1959. As the son of a family running a restaurant serving Japanese-style Western food, he dreamed of becoming a chef from an early age and moved to Tokyo at 20. Built a strong foundation in French cuisine through his experiences working at restaurants such as [Ueno Restaurant Kikuya], [Katsunuma-tei], and [Leau a la bouche]. Moved to France along with his wife, a cooking expert, at age 32, and worked at a number of famous establishments such as [Le Restaurant], a restaurant with two Michelin stars, to refine his technique. After returning to Japan, he opened [Sans Le Sou] in 1995.

金子　淑光Yoshimitsu Kaneko

Tarikino Kappou 他力野割烹 Ginza, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Wine / Sake

他力野　慶太Keita Tarikino

Challenging the Shuhari (follow the rules, break the rules, transcend the rules) of Japanese cuisine, Mr. Tarikino fascinates guests with various "freshly prepared" dishes that embrace the seasons.

He was born in 1974 in Nagasaki. Attracted by the way a chef finishes skewers behind the counter at a yakitori restaurant in his hometown, he decided to pursue a career in the culinary field. After training at kappou and Japanese restaurants in Nagasaki City, he studied at a Japanese restaurant in Yokohama City. Then, he got to work with the Ukai Group and became the head chef at kappou ukai in Ginza Roppongi. As the culmination of his efforts, he founded his current restaurant in July 2022 and became independent. Serving dishes at the counter, which is his starting point, he serves " freshly prepared" dishes with creative and unique arrangements.

他力野　慶太Keita Tarikino

Hitori Shabu Shabu Nanadaime Matsugoro ひとりしゃぶしゃぶ七代目松五郎 Akasaka, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

百瀬　和輝Kazuki Momose

Mr. Momose brings people joy through shabu-shabu. A chef that continues to pursue new forms of Japanese cuisine.

While working at the affiliated restaurant Kuriya Nanadaime Matsugoro, he was appointed to be in charge of Hitori Shabu Shabu Nanadaime Matsugoro. He has spent much of his career as a chef honing his skills in the Nanadaime Matsugoro group. He is now managing a new style of restaurant based on his desire for customers to casually enjoy shabu-shabu, which lets them fully enjoy A4 and A5-ranked matured black Wagyu beef.

百瀬　和輝Kazuki Momose

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

Yakiniku Ten Gamushara Marunouchi 焼肉　天　がむしゃら　丸の内 Marunouchi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

國吉　将斗Masato Kuniyoshi

An aggressive, well-trained chef with a strong body and mind.

Mr. Kuniyoshi was born in Tokyo. He was obsessed with American football in college, and his enthusiasm for Yakiniku grew in the current company. The company's motto is "Smile for good business," and its creed is to make people happy and energetic through food. As part of that, he himself became interested in communicating with and energizing people through food. After joining the company, he gained experience in Yakiniku exclusively. At Yakiniku Ten Gamushara Marunouchi, he has discovered an even greater passion for Yakiniku and continues to pursue it.

國吉　将斗Masato Kuniyoshi

Obanzai Kappo Minoru おばん菜割烹みのる Ichinomiya, Aichi Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop

大竹　堂進Takanobu Otake

Mr. Otake is a chef who takes ingredients seriously and conveys the happiness of food.

He was born in 1963 in Aichi. Since childhood, he has loved "making things" and chose the culinary world because he wanted to become an expert. After graduating from high school, he started his training as a chef. He has experience in various genres, including Japanese restaurants, Western restaurants, and hotels. He is currently working at Obanzai Kappo Minoru. With a wealth of knowledge about ingredients that comes from years of experience, he is a chef who approaches ingredients with sincerity and delivers the happiness of eating.

大竹　堂進Takanobu Otake

An no Ie アンの家 Nakajima Park, Hokkaido Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak

大西　悦子Etsuko Onishi

A mother wants children to eat real food.

Born in Hokkaido in 1950. Learned the basics of cooking in culinary school, and returned to her hometown in Hokkaido. One day, she learned about the Wagyu boom taking the world by storm, and she "wanted to offer real Wagyu beef at a reasonable price." In addition, there as the mother of a child, she also wanted her child to eat authentic food, and this lead to the decision to open her own shop.

大西　悦子Etsuko Onishi

Japanese Cuisine Kinari 日本料理僖成 Gaienmae/Aoyama-Itchome, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

五十嵐　大Dai Igarashi

Offering seasonal Japanese cuisine with an awareness of tradition.

Mr. Igarashi was born in 1976 in Kanagawa Prefecture. After graduating from Oda Culinary School, he trained as a Japanese chef at hotels and fine restaurants in Yokohama. In 2016, he became the head chef of the Japanese Cuisine Kinari. He offers delicate and aesthetically appealing seasonal dishes while remaining mindful of the traditions of Japanese cuisine.

五十嵐　大Dai Igarashi

Japanese Restaurant Hana-Goyomi 日本料理「花暦」 Namba, Osaka Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi

花田　浩之Hiroyuki Hanada

Mr. Hanada is enjoying his life as a chef, realizing the dream that he has been drawing since childhood.

He was born in 1971 in Fukuoka. His love of cooking since childhood led him to dream of becoming a chef in Osaka. To fulfill this dream, he began training as a chef at a catering restaurant specializing in Kyoto-style kaiseki and Japanese cuisine. The restaurant owner-chef introduced him to Mr. Kurosaki, the executive chef at the time, and he joined Hana-Goyomi. Currently, he stands at the forefront as the restaurant's Executive Head Chef for Japanese cuisine.

花田　浩之Hiroyuki Hanada

Yakiniku Tamanoya やきにく　玉乃屋 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

佐藤　優花Yuuka Sato

Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.

Ms. Sato was born in 1991 in Shimane, the restaurant manager of Yakiniku Tamanoya. Started her career in the food industry because of her passion for providing a sense of joy and relaxation through food. After initially working for a company in Osaka, she switched to the restaurant business to fulfill her desire to provide an exceptional dining experience. Since taking on the manager role at Yakiniku Tamanoya in 2021, she meticulously ensures the meat's quality daily. She is dedicated to providing the best service possible, allowing her guests to enjoy the finest quality meat with utmost satisfaction. Her attentive and warm hospitality has evoked rave reviews.

佐藤　優花Yuuka Sato

Unagi Jinta うなぎじん田 Tenjinbashi/Tenjinbashi-suji, Osaka Japanese,Japanese / General / Unagi (eel)

甚田　國晴Kuniharu Jinta

Keeps the traditional taste of the old-established unagi (eel) restaurant passed down from grandfather and father.

He was born in 1972 in Osaka. Though his grandfather wanted him to succeed the old-established restaurant [Daimi] that was founded in 1912, he rebelled against it and went to the US to enter a university. In the US, though, he realized the wonderful parts of Japan and his family business and decided to succeed the restaurant. Unfortunately the restaurant was closed down due to financial difficulties, so he restarted from wholesaling eels in a small space at a fish shop. This business went well and was able to expand to have its own eel shop. In 2016, he finally opened [Unagi Jinta] on the second floor of the eel shop. He is currently keeping the traditional taste of his family based on the recipe of his grandfather and father.

甚田　國晴Kuniharu Jinta

Restaurant ranking

Browsing history

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch

Yakiniku RIKIO

Mr. Tazawa is a cooking maestro and an experienced professional.

Aged Wagyu Yakiniku Aging Beef Shibuya Branch

Delivering the taste and pleasure that only "aged Wagyu beef" can provide.

Oryori Ittou

Keeps making efforts since childhood, in the pursuit of cooking

Chukashusai Eigetsu

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.

Miyazaki Beef Yakiniku Matsushin

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

RAIKA Shinjuku-gyoen

Mr. Shigeji Niiyama is evolving Chinese cuisine by pursuing innovation and creativity based on Shanghai cuisine.

Daigomi

Mr. Akeno has developed skills and a deep love for ingredients to take his cooking to the next level.

FUJIWARA STEAK HOUSE

Mr. Yamaguchi cherishes Japanese food culture and offers dishes to please his guests.

Bistro Sans Le Sou

Using the skills developed from his dedication to French cuisine to provide a satisfying experience for customers.

Tarikino Kappou

Challenging the Shuhari (follow the rules, break the rules, transcend the rules) of Japanese cuisine, Mr. Tarikino fascinates guests with various "freshly prepared" dishes that embrace the seasons.

Hitori Shabu Shabu Nanadaime Matsugoro

Mr. Momose brings people joy through shabu-shabu. A chef that continues to pursue new forms of Japanese cuisine.

Hokkai Monja × Teppanyaki KIBORI Shinjuku

Yakiniku Ten Gamushara Marunouchi

An aggressive, well-trained chef with a strong body and mind.

Obanzai Kappo Minoru

Mr. Otake is a chef who takes ingredients seriously and conveys the happiness of food.

An no Ie

A mother wants children to eat real food.

Japanese Cuisine Kinari

Offering seasonal Japanese cuisine with an awareness of tradition.

Japanese Restaurant Hana-Goyomi

Mr. Hanada is enjoying his life as a chef, realizing the dream that he has been drawing since childhood.

Yakiniku Tamanoya

Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.

Unagi Jinta

Keeps the traditional taste of the old-established unagi (eel) restaurant passed down from grandfather and father.