Chef search result : Page 5

Sakanaya Soma Yanagawa Branch さかな家そう馬　柳川店 Yanagawa/Omuta/Chikugo, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Wine

Kuroge Wagyu Junniku Yakiniku M.M.ya 黒毛和牛純肉焼肉 M.M.ya Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Shochu

濱　健一Kenichi Hama

Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.

Since childhood, he had a passion for cooking, naturally stepping into the food world. He worked in the meat industry, expanding his knowledge in meat handling. Currently, he has demonstrated his culinary skills as the head chef at the newly opened M.M.ya since November 4th, 2023.

濱　健一Kenichi Hama

Japanese restaurant Yu-chan Japanese restaurant Yu-chan Osaka Station/Umeda Station, Osaka Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Wine

﨑川　裕介Yusuke Sakigawa

Mr. Sakigawa opened his own restaurant after finding new goals for cooking.

Mr. Sakigawa was born in 1989 in Osaka. He gained experience in a part-time job when he was a student. He learned the basics of cooking from the store head's instruction. Having been moved by the joy of cooking, he entered a culinary institute intending to become a chef. After graduating, he joined a Japanese restaurant, which gave his career a full-blown start. He continued polishing his skills in Japanese cuisine. In August 2022, he opened Japanese restaurant Yu-chan as the owner and head chef. He stands proudly in his kitchen every day while reconfirming the joy and depth of cooking.

﨑川　裕介Yusuke Sakigawa

Shikitei Hanamura 四季亭はな村 Beppu, Oita Kaiseki (course menu),Japanese

池田　千明Chiaki Ikeda

A chef who makes smiles with food and performs everything from cooking with Oita's seasonal ingredients to customer service.

Ms. Ikeda is a native of Oita. After learning the basics of cooking at a culinary institute in Osaka, she polished her skills in Japanese cooking in Yufuin, Oita. It was a time when there were few women in the world of Japanese food, but she devoted herself to training more than others and worked hard, showing up at the kitchen earlier than anyone else. Because she wants customers to relax, she doesn't just show her skills in the kitchen. She is also personally involved in management and customer service, and her motto is to see customer reactions herself. Utilizing her delicate sensitivity that she refined through flower arranging, she serves rich food that has both color and flavor.

池田　千明Chiaki Ikeda

Irifune Odawara-ekimae Branch 入船小田原駅前店 Odawara/Minamiashigara, Kanagawa Sushi,Japanese / Sushi

金井　勇弥Yuya Kanai

Dedicated to seasonal local fish and vegetables.

Aiming to become a professional chef, Mr. Kanai started as a dishwasher and cleaner at Irifune in his teens. There, he learned how to scale and prepare fish, sharpen knives, and the basics of Irifune's taste. As time passes, there is much to learn, and he strives for daily improvement.

金井　勇弥Yuya Kanai

Nikutei Yuhi 肉亭　結 Shijokawaramachi/Teramachi, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Kaiseki (tea-ceremony dishes)

桜井　敬士Keiji Sakurai

Mr. Sakurai connects ingredients selected from all over Japan and expresses them in his cuisine.

He was born on March 10, 1973 in Shiga. The reason he chose to become a chef was because of his strong will to test how much he could do in one path. He studied mainly Kyoto cuisine at Hotel Okura Kyoto's Irifune. He is currently the head chef of Nikutei Yuhi. By continuing to grow in the culinary world and challenging his limits, he continues to hone his true skills and passions.

桜井　敬士Keiji Sakurai

Nihonbashi Kayabacho Sakaba Tototo 日本橋・茅場町酒場ととと Kayabacho, Tokyo Seafood,Japanese / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Sake

原田　望Nozomi Harada

Ms. Harada honed her skills through Japanese food and Japanese cuisine.

She was born in Chiba. Having experience in several restaurants in Chiba Prefecture, she has honed her skills as a chef, mainly in Japanese cuisine. Currently, she works at Nihonbashi Kayabacho Sakaba Tototo. She utilizes the skills he has cultivated in the world of Japanese cuisine to convey the full appeal of quality ingredients.

原田　望Nozomi Harada

Anan Akasaka Branch あん庵　赤坂店 Akasaka, Tokyo Izakaya (Japanese tavern),Taverns / Chicken / Sashimi (raw fish)/Seafood / Tofu Dishes

横川　達也Tatsuya Yokokawa

Mr. Yokokawa loves talking with people. The energetic voice of this chef make his restaurant bright and lively.

Mr. Yokokawa was born in 1992 in Tottori. He has been interested in cooking ever since he was young, and he entertained his family with the food that he made. Because he also enjoyed talking with people, he decided to walk the path of dining in the future. When he was a student, he began working part-time at a restaurant, and after graduation, he entered the dining industry. Currently, he works as the restaurant head at Anan Akasaka Branch. He always shows his smiling face to guests visiting the restaurant and brightens the place with his lively voice.

横川　達也Tatsuya Yokokawa

Japanese Cuisine Ryotei Kadomatsu 日本料理　料亭　門松 Odawara/Minamiashigara, Kanagawa Japanese,Japanese / General / Shabu-shabu (boiled meat slices) / Tempura (battered, fried seafood and vegetables)

大久保　昌彦Masahiko Okubo

The Chef's Recommendations

With dependable skills and sensibilities taught by a master chef, he serves Japanese cuisine enriched by the seasons

He was born in 1960 in Kanagawa. Being manually dexterous since his childhood, and having an interest in cooking, he decided to pursue a cooking career. He became head chef of Ryotei Kadomatsu after 10 years of experience at a Ryotei restaurant in Kamakura and 8 years at a hotel in Yokohama.

大久保　昌彦Masahiko Okubo

Asakusa Shokudo Motomatsu 浅草食堂　元松 Asakusa, Tokyo Japanese,Japanese / General / Unagi (eel) / General

せつSetsu

A chef who supports a wide range of menu, Japanese food and Chinese cuisine.

After a long career as a chef mainly in Tokyo, Mr. Setsu joined his current company in 2024. He is now a member of the kitchen staff at Asakusa Shokudo Motomatsu. As a chef specializing in a wide range of genre-less dishes, he supports the diverse menu of Motomatsu, including Japanese and Chinese cuisine.

せつSetsu

Sake to Sakana Maruhai 酒と肴　盃（まるはい） Kochi Station/Harimayabashi, Kochi Izakaya (Japanese tavern),Taverns / General / Sake / Sashimi (raw fish)/Seafood

清水　健太Kenta Shimizu

Mr. Shimizu's favorite thing to do naturally became his job.

Enjoy sake pairings with dishes prepared by the owner, who has many years of experience in purchasing and brewing sake through his work in the fisheries industry.

清水　健太Kenta Shimizu

Yakiniku Kobe Jushiya 焼肉　神戸十四屋 Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Japanese Beef Steak

横山　晋也Shinya Yokoyama

Mr. Yokoyama offers a high-quality yakiniku experience with attention to all ingredients and space.

He was born in 1974 in Hyogo. His experience includes a wide variety of Italian, Japanese, and Asian cuisines and restaurants specializing in steak. He has learned how to present dishes in different genres and handle the ingredients. Currently, he is the owner and chef of the Yakiniku Kobe Jushiya. Besides offering the highest quality Kobe beef, he also tries to create a restaurant where diners can relax and enjoy the yakiniku experience. He provides a high-quality experience, paying particular attention to all ingredients and space.

横山　晋也Shinya Yokoyama

DOMO DOMO Ikebukuro Higashiguchi Branch DOMO DOMO 池袋東口店 Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo Izakaya (Japanese tavern),Taverns / Pizza / Steak / Western Sosaku (creative cuisine)

アデイカリ　スレスAdhikari Sless

Mr. Sless presents a delightful and delicious time with lots to eat and drink.

He was born in Nepal and came to Japan with the dream of opening a restaurant there. In July 2023, he opened DOMO DOMO, offering dishes specialized in cheese and meat based on the concept of creating a restaurant that makes guests happy. He combines the unique tastes and techniques cultivated in his hometown to develop new dishes.

アデイカリ　スレスAdhikari Sless

Motsunabe Nagamasa Hakata Main Branch もつ鍋ながまさ　博多本店 Hakata Station, Fukuoka Motsu Nabe (offal hotpot),Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)

上野　智司Satoshi Ueno

Mr. Ueno's warm personality and wealth of experience help create a great restaurant atmosphere.

He was born in 1979 in Fukuoka. Through cooking and serving his family since childhood, he learned the joy of making people happy. He entered Fukuoka Culinary Academy to become a chef. After graduation, he entered the world of French cuisine, where he acquired refined techniques and a sense of taste. After gaining further experience at an Izakaya (Japanese-style pub), he joined his current company. Having gained experience at affiliated restaurants, he now serves at the Motsunabe Nagamasa Hakata Main Branch.

上野　智司Satoshi Ueno

Ryouriya Somekawa 料理屋　染川 Gotanda, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

染川　昌裕Masahiro Somekawa

The Chef's Recommendations

Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.

He was born in 1976 in Kagawa. He began training at Nicho, a long-established Ryotei (Japanese restaurant) in his hometown and honed his skills at a Japanese restaurant in a hotel in Omi-Hachiman, Shiga. He then moved to Tokyo, where he studied at the Ginza branch of the famous Ryokan "Kagaya," which has its main restaurant in Wakura Onsen, Ishikawa, and also worked as the head chef of the restaurant's Tokyo Ariake branch. In 2015, he established his own restaurant, Somegawa, in Ikedayama, a historical residential place on high ground in the Jonan area. His seasonal omakase course, which is based on his belief that "cuisine makes people happy," is well-known among food connoisseurs.

染川　昌裕Masahiro Somekawa

Truffle Restaurant and Bar HIDE OUT トリュフ料理専門店＆バー HIDE OUT Meriken Park, Hyogo Creative,Sosaku (creative) / Steak / Western Sosaku (creative cuisine) / Wine

岡田　康人Yasuto Okada

Mr. Okada values the hotel's hospitality and provides attentive service to his guests.

He was born in 1967 in Fukui. Entered employment with the company that manages the Kobe Port Tower Hotel. He learned various jobs, including restaurant work, and was involved in the launch of other hotels. As a chef, he honed his skills mainly in Japanese cuisine but also in Yakiniku and Western cuisine. When HIDE OUT opened in November 2023, he assisted in developing the menu. Now, while being involved in the overall management of the hotel as a board member, he works hard every day to make the restaurant a delight for the guests.

岡田　康人Yasuto Okada

Miyazaki Beef Restaurant NAHA MIYACHIKU 宮崎牛専門店　那覇　みやちく Miebashi, Okinawa Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Kaiseki (traditional multi-course meal) / Steak

加藤　清隆Kiyotaka Kato

Bringing out the potential of "Miyazaki Beef" from various perspectives.

Mr. Kato was born in 1982 in Osaka. With over a decade of experience as a chef at a renowned French restaurant in Ashiya, Hyogo, he later joined the "Miyachiku Osaka Branch." Currently, in addition to entertaining guests as a teppanyaki chef, he also develops menus featuring "Miyazaki beef." Mr. Kato is an expert in French and teppan cuisine and a sommelier. From various angles, he proposes menus that bring out the full potential of Miyazaki beef.

加藤　清隆Kiyotaka Kato

Amiyakitei Meieki Nishi Branch あみやき亭　名駅西店 Nagoya Station, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

中納　和哉Kazuya Nakano

Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant.

Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant. Born and raised in Shingu City, which has many World Heritage sites registered as "Sacred Sites and Pilgrimage Routes in the Kii Mountain Range," he moved to Nagoya for university. He began part-time work at Amiyakitei through a local senior's recommendation and continued working there until graduation. Admiring the excellent management skills of the manager at the time, he was invited to join the company upon graduation. Then he gained experience as a manager in various branches. Since April 2023, he has been the manager of the Amiyakitei Meieki Nishi Branch, aiming to create a beloved restaurant with a team of smiling staff.

中納　和哉Kazuya Nakano

Yakiniku Saigyu Shibuya branch 焼肉　最牛　渋谷店 Shibuya Center-Gai/Koen-Dori, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak

夏森　威Takeshi Natsumori

Mr. Natsumori provides carefully selected meat, with the first priority being to please his guests.

He was born in 1978 in China. He was originally interested in cooking and naturally started his career as a chef. After accumulating about 5 years of experience at the famous yakiniku restaurant Jojoen and around 10 years of experience at Japanese restaurants, he is currently showing his skills as the head chef and manager at Yakiniku Saigyu Shibuya branch. With the belief that "the greatest joy for a chef is to see their customers delighted," he continues to hone his skills and provide delicious meat to his customers.

夏森　威Takeshi Natsumori

Kokuryu Ebisubashi Branch 黒龍　戎橋店 Namba, Osaka Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Sake

町田　茂Shigeru Machida

Attracted by the thoughts and skills of artisan chefs, Mr. Machida began walking the path of Japanese cuisine.

He is a native of Osaka. Interested in eating and making things more than others, he became especially fascinated by the delicate presentation of food and the knife skills of artisan chefs, leading him to pursue a career in Japanese cuisine. In 2007, he started his life as a chef at a kappo restaurant in Kitashinchi. Since then, he has worked in 20 restaurants, including not only Japanese but also Italian, Chinese, and others. He has also been involved in the launch of many restaurants. Currently, he works as a chef at the Kokuryu Ebisubashi Branch.

町田　茂Shigeru Machida

Restaurant ranking

Browsing history

Sakanaya Soma Yanagawa Branch

Kuroge Wagyu Junniku Yakiniku M.M.ya

Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.

Japanese restaurant Yu-chan

Mr. Sakigawa opened his own restaurant after finding new goals for cooking.

Shikitei Hanamura

A chef who makes smiles with food and performs everything from cooking with Oita's seasonal ingredients to customer service.

Irifune Odawara-ekimae Branch

Dedicated to seasonal local fish and vegetables.

Nikutei Yuhi

Mr. Sakurai connects ingredients selected from all over Japan and expresses them in his cuisine.

Nihonbashi Kayabacho Sakaba Tototo

Ms. Harada honed her skills through Japanese food and Japanese cuisine.

Anan Akasaka Branch

Mr. Yokokawa loves talking with people. The energetic voice of this chef make his restaurant bright and lively.

Japanese Cuisine Ryotei Kadomatsu

With dependable skills and sensibilities taught by a master chef, he serves Japanese cuisine enriched by the seasons

Asakusa Shokudo Motomatsu

A chef who supports a wide range of menu, Japanese food and Chinese cuisine.

Sake to Sakana Maruhai

Mr. Shimizu's favorite thing to do naturally became his job.

Yakiniku Kobe Jushiya

Mr. Yokoyama offers a high-quality yakiniku experience with attention to all ingredients and space.

DOMO DOMO Ikebukuro Higashiguchi Branch

Mr. Sless presents a delightful and delicious time with lots to eat and drink.

Motsunabe Nagamasa Hakata Main Branch

Mr. Ueno's warm personality and wealth of experience help create a great restaurant atmosphere.

Ryouriya Somekawa

Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.

Truffle Restaurant and Bar HIDE OUT

Mr. Okada values the hotel's hospitality and provides attentive service to his guests.

Miyazaki Beef Restaurant NAHA MIYACHIKU

Bringing out the potential of "Miyazaki Beef" from various perspectives.

Amiyakitei Meieki Nishi Branch

Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant.

Yakiniku Saigyu Shibuya branch

Mr. Natsumori provides carefully selected meat, with the first priority being to please his guests.

Kokuryu Ebisubashi Branch

Attracted by the thoughts and skills of artisan chefs, Mr. Machida began walking the path of Japanese cuisine.