Chef search result : Page 39

Shabuzen Umeda Branch しゃぶ禅　梅田店 Kita-Shinchi, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

袖岡　雅彦Masahiko Sodeoka

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Mr. Sodeoka was born in 1963 in Kyoto. The delicious food his father cooked for him on holidays left a deep impression on him, inspiring him to become a chef. He trained at Japanese restaurants in Osaka and Kyoto and was involved in managing a tempura restaurant. After working primarily with fish and vegetables in Japanese cuisine restaurants, he joined "Shabuzen" around 2020 to challenge himself in beef cuisine. He is currently the head chef at "Shabuzen Umeda Branch".

袖岡　雅彦Masahiko Sodeoka

Grilled Aging Beef TOKYO Shinjuku-sanchome Branch グリルドエイジング・ビーフTOKYO新宿三丁目店 Shinjuku-Sanchome, Tokyo Dining Bar,Dining bar / Steak / General / Wine

鈴木　邦夫Kunio Suzuki

Attracted by the depth of the cooking, Mr. Suzuki honed his skills at several prestigious hotels and on luxury cruise ships.

He was born in 1974 in Tokyo. Curious since childhood, he was especially strongly attracted to cooking. After studying French cuisine and experiencing the depth of traditional cuisine nurtured by history and climate, he decided to become a professional chef to further master cooking. He has honed his skills at prestigious hotels such as the Hotel Okura Tokyo and the Marriott Hotel, as well as on luxury cruise ships, acquiring a wide range of knowledge and techniques. While working in the kitchen, he always looks for new ideas and uses them to develop his menu.

鈴木　邦夫Kunio Suzuki

Bon. nu Bon.nu Hatsudai, Tokyo French,Italian/French / French / General / Steak

来栖　けいKei Kurusu

Turned from foodie to food communicator. Mr. Kurusu provides an inspiring culinary experience with sincere interactions.

He was born in 1979 in Saitama. He has eaten at over 20,000 restaurants and published a book on restaurants at the age of 25, which became widely known. Since then, he has appeared in numerous media as the "King of Gastronomy," but in 2009, he graduated as a "foodie," who eats and shares information. He is now focusing on training young chefs and developing the food and beverage industry. At Bon.nu, which opened in 2015 as the culmination of his efforts, he takes a sincere approach to the ingredients he uses. He continues to share the essence of "food" with the public by creating dishes that will remain in their memories.

来栖　けいKei Kurusu

Shima ShabuShabu NAKAMA 島しゃぶしゃぶNAKAMA Kokusai dori, Okinawa Izakaya (Japanese tavern),Taverns / Shabu-shabu (boiled meat slices) / Okinawa Cuisine / Awamori

黒川　宰Tsukasa Kurokawa

Mr. Kurokawa is a wandering chef who travels the world.

Since his family is a farmer, food ingredients have been a familiar part of his life since he was a child, and he inevitably turned to the food industry. Following experience at famous hotels and high-end restaurants in Tokyo, his field expanded to the world. He became a certified chef for the official residence and further honed his skills in Africa and Guam. And now he is in Okinawa. In Okinawa, known as a treasure house of food ingredients, he provides his customers with food memories by adding the experience he gained from around the world without destroying the unique food culture.

黒川　宰Tsukasa Kurokawa

Otaru Ankake Yakisoba Kakuryu 小樽あんかけ焼きそば　鶴龍 Otaru/Yoichi/Shakotan, Hokkaido Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)

坂口　亨Toru Sakaguchi

Watching people eating with a smile on their faces is what makes Mr. Sakaguchi so rewarding.

Mr. Sakaguchi was born in Hokkaido. He joined the store group and worked in a different department other than cooking. Because of his love of cooking, he has become involved in food preparation at the affiliated restaurant Wagyu Kurosawa since a few years ago. He was transferred when Otaru Ankake Yakisoba Kakuryu opened in September 2022. He is in charge of the restaurant not only as a cook but also as a manager.

坂口　亨Toru Sakaguchi

uni Seafood uni Seafood Roppongi, Tokyo Bar,Italian/French

國分　翔矢Shoya Kokubun

Mr. Kokubun entered into the world, inspired by his father who was a chef.

He was born in 1993 in Tokyo. After obtaining a chef's and nutritionist's license at a technical college in Tokyo, he studied the basics of French for 4 years at Chez Matsuo Shoto Restaurant with a star 7 years in a row. After that, he trained at a multiethnic food restaurant, Restaurant KIHACHI, for 5 years, and established his own style of French-based cuisine. Since January 2023, he has been working as the chef of uni Seafood.

國分　翔矢Shoya Kokubun

Fukusensou 福泉操 Yanagawa/Omuta/Chikugo, Fukuoka Unagi (eel),Japanese / Sashimi (raw fish)/Seafood / Unagi (eel) / Local Japanese Cuisine

谷口　優作Yuusaku Taniguchi

Mr. Taniguchi is a chef who delights many people in Yanagawa, a famous eel place.

He is a chef at Fukusensou. A part-time job at a Chinese restaurant in high school inspired him to enter the restaurant industry. After working as a chef at a Japanese restaurant in a hotel, he joined Fukusensou. Since joining the company, he experienced from sauce making to quality control of eels. Currently, in charge of overall management, he is entertaining many people in Yanagawa, well known for its eel.

谷口　優作Yuusaku Taniguchi

Osteria da K. [Kappa] Osteria da K.［Kappa］ Shimbashi/Shiodome, Tokyo Italian,Italian/French / Italian / Pasta

礒貝　勝成Katsunari Isogai

The Chef's Recommendations

Various experience from famous Trattoria to a 3-star sushi restaurant.

He was born in 1976 in Tokyo. Influenced by his good cook mother, he liked cooking since he was a child. Deciding to [do what I want to do most] when choosing his future career, he entered a cooking school. After graduating from the school, he started working at [CHIANTI] in Itakura. Later, he moved to [Trattoria MIKITA], and became a chef at the main restaurant for 4 years. Building up sufficient experience, he travelled to Italy. Returning to Japan, he broadened his experience at [Sushi Yoshitake] he had some connections, and became a chef at [Osteria da K.(kappa)].

礒貝　勝成Katsunari Isogai

WASHOKU Seafood Ocean WASHOKU　海の幸　おーしゃん Susukino, Hokkaido Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton)

坂本　康太Kota Sakamoto

Offering a novel setting for an uplifting experience.

While working as a stage actor in Tokyo, Mr. Sakamoto got the opportunity to work in a restaurant and moved to Hokkaido. He is now the manager of "WASHOKU Seafood Ocean", which opened on October 29, 2022. With the desire to "work related to people" and "to meet and talk to various people," he aims to create a comfortable restaurant for guests and staff.

坂本　康太Kota Sakamoto

Raisin d'Or レザン・ドール Nishinakasu/Haruyoshi, Fukuoka French,Italian/French / French / Wine

手塚　卓良Takayoshi Tezuka

The Chef's Recommendations

Experience at restaurants with stars led him to the exquisite flavor.

He was born in Tochigi in 1975. Graduating from a culinary school in Tokyo, he learned the basic knowledge at [Le Poireau] in Omotesando, and learned from Chef Kikuchi at [Le Bourguignon] in Nishi Azabu. His passion for the authentic cuisine moved him to France to deepen his experience. After 4 years at a 3-star restaurant [Jardin des Sens] and 2-star [Alexandre], he became Chef at [Raisin d'Or] in 2011.

手塚　卓良Takayoshi Tezuka

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

Meigara Tonkatsu Fukuro 銘柄とんかつ梟 Ikebukuro West Exit, Tokyo Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / Curry / Beer

青木　俊介Shunsuke Aoki

Mr. Aoki spares no effort to show his strength in the place he desires.

After starting his career as a Japanese cuisine chef, he was eager to work at Meigara Tonkatsu Fukuro. However, he received advice from the owner that "you should first gain experience in multiple restaurants." Following that word, he started training at various tonkatsu specialty restaurants. While pursuing a finely honed technique, he has improved his unique sensibility. And now, he shows his skills at the restaurant.

青木　俊介Shunsuke Aoki

Bistro TOMO ビストロ　TOMO Shimbashi/Shiodome, Tokyo Bistro,Italian/French / General / Italian / Wine

木下　智晴Tomoharu Kinoshita

Became a chef after being approached by a friend's father.

Mr. Kinoshita was born in 1986 in Kanagawa. He has always loved fishing and started cooking the fish he caught when he was in first grade in elementary school. Later, while contemplating a career as a professional bowler, he was approached by his friend's father, who owned an Italian restaurant, which set him on the path to becoming a chef. After gaining experience at Italian and French restaurants such as Katsu's and Restaurant Ratatouille, he is currently working at Bistro TOMO.

木下　智晴Tomoharu Kinoshita

Baniku to Kaki no Sousaku Bal motto. 馬肉と牡蠣の創作バル　motto. Tenjinbashi/Tenjinbashi-suji, Osaka Izakaya (Japanese tavern),Taverns / Horse Meat / Japanese Sosaku (creative cuisine) / Oyster

高田　将規Masanori Takada

Mr. Takada was influenced by his grandmother to pursue a career in food. He was exposed to many food cultures in Japan and abroad.

He was born in 1998 in Hyogo. Influenced by his grandmother, he aspired to become a chef. After graduating from Ecole Tsuji Osaka, he entered Tsuji Culinary Institute of France. Having experienced about a year of on-the-job training at a local restaurant in France, he entered the world of chefs, which he had longed to do since childhood. At the age of 22, he worked at an Italian restaurant in his hometown that served kiln-baked pizzas. Then, at the age of 24, he worked as a chef at a food stall that was the predecessor of the current restaurant, followed by becoming the chef at Motto., when it was reopened.

高田　将規Masanori Takada

Ponta Honke ぽん多本家 Okachimachi, Tokyo General,Western / Tonkatsu (fried pork cutlet) / General

島田　良彦Yoshihiko Shimada

He was brought up surrounded by chefs, and decided to succeed his family business when he was still young.

Born in 1965 in Tokyo, he raised up in the Ueno city interacting with chefs. His father told him to decide his future by his third year of high school, therefore he determined to succeed his family business. After graduating from high school, he entered Yamanoue Hotel to have a 3-year training, then went back to [Ponta Honke] to work for. At the age of 36, he became the 4th generation as his father passed away, and is currently maintaining this old-established restaurant since the period of Meiji with its traditional taste.

島田　良彦Yoshihiko Shimada

Otobashi Sumiya 尾頭橋すみや Kanayama/Atsuta-ku/Nakagawa-ku, Aichi Japanese,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)

角谷　進Susumu Sumiya

The Chef's Recommendations

Serves delicious dishes that make the most of the flavors of seasonal ingredients.

Mr. Sumiya was born in 1960 in Aichi and raised in a fishing family. His parents' house also ran an agriculture business, so high-quality fish and vegetables were always close to him. So, he naturally entered the culinary world because of his interest in food. After graduating from high school, he worked at a Japanese restaurant and then honed his skills in Japanese cuisine at various restaurants, such as Japanese restaurants and Kaiseki restaurants. In 2007, he opened his dream restaurant, Otobashi Sumiya. Every day, he devotes himself to "creating a restaurant where diners can fully enjoy the season's delicacies."

角谷　進Susumu Sumiya

Charcoal grilled steak and wine obiobi 炭焼きステーキとワイン obiobi Sannomiya, Hyogo Italian,Italian/French / Steak / Western Teppanyaki (iron griddle grilling) / Italian

菅　徹Toru Suga

Heartfelt dishes presenting the best of ingredients.

[Charcoal grilled steak and wine obiobi] started with a desire to provide delicious food and a comfortable space with selective ingredients and friendly faces. The best of the ingredients, instead of surprise performance, is what [Charcoal grilled steak and wine obiobi] always strives to create.

菅　徹Toru Suga

J.S. BURGERS CAFE Kobe Harborland umie Branch J.S. BURGERS CAFE神戸ハーバーランドumie店 Harborland, Hyogo Hamburger,Western / Parfait / Sandwich / Hamburger

平野　巡Jun Hirano

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.

平野　巡Jun Hirano

Hakata Motsunabe Yamanaka Main Branch 博多もつ鍋　やま中　本店 Minami-ku, Fukuoka Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine

山中　幸一Koichi Yamanaka

An advisor who has maintained a particular taste since the days just after the founding of the company.

Mr. Yamanaka was born in 1952 in Kanagawa Prefecture. He began his career by working at a dining establishment in Okayama. At around the same time, his older brother, who was staying and working in Fukuoka, influenced by a friend native to that area, established the restaurant Hakata Motsunabe Yamanaka in 1984. The restaurant quickly became very popular, and his brother asked Mr. Yamanaka to help, leading to his joining the company in 1987. He then continued to show off his skills as a chef in the restaurant. Currently, he is working as an advisor for Hakata Motsunabe Yamanaka, taking an active role in the workplace.

山中　幸一Koichi Yamanaka

Suijin-En 水神苑 Chofu, Tokyo Kaiseki (course menu),Japanese / Soba (noodles) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

堀内　郁朗Ikuro Horiuchi

Growing up watching his grandfather, Mr. Horiuchi's journey as a chef began with an inspiring encounter.

Growing up watching his grandfather, Mr. Horiuchi's journey as a chef began with an inspiring encounter. While helping out at his grandfather's udon restaurant in Yamanashi Prefecture, he grew up watching his grandfather's back. Naturally, he longed to become a chef and trained at a hotel in Shinjuku. Around that time, he came across Suijin-En when he visited Jindaiji Temple. Impressed by its greatness, he became a chef at Suijin-En with a strong desire to work there. Today, he brings his passion and experience to the table, serving dishes that delight his guests.

堀内　郁朗Ikuro Horiuchi

Restaurant ranking

Browsing history

Shabuzen Umeda Branch

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Grilled Aging Beef TOKYO Shinjuku-sanchome Branch

Attracted by the depth of the cooking, Mr. Suzuki honed his skills at several prestigious hotels and on luxury cruise ships.

Bon. nu

Turned from foodie to food communicator. Mr. Kurusu provides an inspiring culinary experience with sincere interactions.

Shima ShabuShabu NAKAMA

Mr. Kurokawa is a wandering chef who travels the world.

Otaru Ankake Yakisoba Kakuryu

Watching people eating with a smile on their faces is what makes Mr. Sakaguchi so rewarding.

uni Seafood

Mr. Kokubun entered into the world, inspired by his father who was a chef.

Fukusensou

Mr. Taniguchi is a chef who delights many people in Yanagawa, a famous eel place.

Osteria da K. [Kappa]

Various experience from famous Trattoria to a 3-star sushi restaurant.

WASHOKU Seafood Ocean

Offering a novel setting for an uplifting experience.

Raisin d'Or

Experience at restaurants with stars led him to the exquisite flavor.

Japanese Restaurant Hana-Goyomi

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

Meigara Tonkatsu Fukuro

Mr. Aoki spares no effort to show his strength in the place he desires.

Bistro TOMO

Became a chef after being approached by a friend's father.

Baniku to Kaki no Sousaku Bal motto.

Mr. Takada was influenced by his grandmother to pursue a career in food. He was exposed to many food cultures in Japan and abroad.

Ponta Honke

He was brought up surrounded by chefs, and decided to succeed his family business when he was still young.

Otobashi Sumiya

Serves delicious dishes that make the most of the flavors of seasonal ingredients.

Charcoal grilled steak and wine obiobi

Heartfelt dishes presenting the best of ingredients.

J.S. BURGERS CAFE Kobe Harborland umie Branch

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

Hakata Motsunabe Yamanaka Main Branch

An advisor who has maintained a particular taste since the days just after the founding of the company.

Suijin-En

Growing up watching his grandfather, Mr. Horiuchi's journey as a chef began with an inspiring encounter.