Chef search result : Page 50

Hakodate Kaisenryori Kaikobo 函館海鮮料理　海光房 Hakodate, Hokkaido Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine

東谷　篤Atsushi Azumaya

Naturally entered the world of cooking after growing up watching his aunt and mother run the restaurant.

Born in Oshamanbe. His aunt ran a restaurant there, which his mother worked at as well. Although he originally worked in a different industry, growing up watching his aunt and mother run the restaurant together naturally lead to him becoming a chef as well. After graduating from culinary school, he worked at hotels in locations such as Onuma, Lake Toya, and Noboribetsu. In Hakodate, he met his mentor Maejima at one of Hotel Hokke Club's Japanese restaurants, and began studying under him. He then worked as head chef at Hakodate Park Hotel and Hakodate Royal Hotel before taking up the position of head chef at Hakodate Kaisenryori Kaikobo.

東谷　篤Atsushi Azumaya

Crony Crony（クローニー） Nishi-Azabu, Tokyo French,Italian/French / French

春田　理宏Michihiro Haruta

The Chef's Recommendations

Up-and-coming chef with reliable skills to sublimate his cutting-edge sense into fine dishes.

He was born in 1987. After graduating from the culinary department in a high school, he started working for a hotel in Fukuoka. At the age of 20, he went to France to have training in Alsace, Perigord, and Province, then worked for [Ledoyen], a restaurant with 3 stars in Paris. After coming back to Japan, he worked for [Quintessence], a restaurant with 3 stars in Tokyo. Then he got interested in Northern European cuisine that started becoming popular, so he went to the Northen Europe to accumulated further experiences at [KADEAU], a restaurant with 1 star in Denmark and [MAAEMO], a restaurant with 2 stars in Norway. After coming back to Japan, he worked as a chef at [Tirpse] and contributed to them to receive 1 star. Since December 2016 he has been a chef at [Crony].

春田　理宏Michihiro Haruta

CADRAN CADRAN Ginza, Tokyo French,Italian/French / French / Wine

Kagurazaka Sushi Konkon 神楽坂寿司こんこん Kagurazaka, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

近藤　昌弘Masahiro Kondo

Mr. Kondo has pride as a sushi artisan and continues to refine his skills.

He was born in 1979 in Tokyo. When he first visited a counter-style sushi restaurant as a child, he was so impressed by the chef's performance that he decided to become a sushi chef. After graduating high school, he started his career at sushi and Japanese restaurants. He then worked in various positions, such as instructor at a culinary institute, sushi restaurant head chef, and hotel head chef, before opening Kappo Kondo in 2022. While managing the restaurant, he met someone working as a Toyosu Market sushi broker and sushi artisan, and they discussed their dreams with each other. In August 2023, they did a magnificent job of realizing their dream of opening a restaurant together, Kagurazaka Sushi Konkon.

近藤　昌弘Masahiro Kondo

Wagyu Yakiniku Isshin 和牛焼肉　一心 Nakameguro, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Sake

堀之内　宏Hiroshi Horinouchi

Mr. Horinouchi provides guests with an exquisite Yakiniku experience through a wealth of knowledge.

With a love of cooking, he moved to Tokyo after graduating high school and entered the restaurant industry. After ten years of experience at a company that mainly operated izakaya (Japanese-style pubs), he turned to the world of yakiniku to deepen his knowledge of beef. Studying the parts of the meat, the way it is grilled, and changes in seasoning, he develops methods to determine the perfect timing for bringing deliciousness when serving.

堀之内　宏Hiroshi Horinouchi

shirohacha koshitsu annex 四六八ちゃ個室別館 Toyama Station, Toyama Sushi,Japanese / General / Sushi / Sake

河上　卓博Takuhiro Kawakami

Mr. Kawakami believes that the word "delicious" is fundamental for chefs and businesses.

He was born in 1975 in Toyama. His love of food since childhood led him into a cooking career. In Toyama, blessed with food, he was trained at two restaurants, including a Japanese kappo cuisine restaurant, then became independent. In February 2020, he opened a new restaurant [shirohacha koshitsu annex] as a manager. He has been paying special attention to the delicate balance of Japanese cuisine and the needs of guests while polishing his skills. He says the fundamental thing to being a chef is to hear the words "delicious" and "would like to come back," and that is a motto for running a business.

河上　卓博Takuhiro Kawakami

Gion Shirakawa Ramen 祇園白川ラーメン Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Miso Ramen (miso sauce ramen),Ramen (noodles) / Donburi (rice bowl) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen)

石浦　達也Tatsuya Ishiura

The goal is to make the ramen restaurant loved by many people in the region and beyond.

Mr. Ishiura was born in 1975 in Kyoto. As part of the town's revitalization project, he decided to open a ramen restaurant and moved from another industry. After training at a famous Hokkaido ramen restaurant, where he had a connection at a shopping district event, he opened Gion Shirakawa Ramen with his brother in 2018. He is now the owner of the restaurant. With a theme of "Miso Ramen from Kyoto that makes you want to eat it again," he aims to make his ramen restaurant familiar to many people in the community and beyond.

石浦　達也Tatsuya Ishiura

Uni Murakami Hakodate Main Branch うに　むらかみ　函館本店 Hakodate, Hokkaido Japanese,Japanese / Sashimi (raw fish)/Seafood

村上　朋子Tomoko Murakami

Childhood with sea urchin experience. Followed her mother, she took over the restaurant.

She was born in Hokkaido in 1978. Her grandparents owned a sea urchin factory where she played as a child. Graduated from a technical school, she started working in Sapporo as a physical therapist. At the age of 24, she joined her mother's restaurant [Uni (sea urchin) Murakami Hakodate Main Branch]. 13 years have passed since she took over her mother's restaurant and passion for sea urchin, as a young owner.

村上　朋子Tomoko Murakami

Oku-Akasaka Sushi Tanji 奥赤坂　鮨　淡師 Akasaka, Tokyo Sushi,Japanese / General / Sushi / Japanese Tea

?田　達央Tatsuo Takada

Mr. Takada delivers a sense of Japan that can only be offered in his restaurant.

He was born in 1985 in Fukuoka. Initially, he worked as a sales representative for IRIS OHYAMA and GURUNAVI. Then, he established a restaurant company and became involved in restaurants as an operation. After retiring, he trained at a high-end Sushi restaurant and later became independent. Currently, he is the owner and chef of Sushi Tanji. He selects high-quality ingredients from all over Japan, including marine products that his hometown, Kyushu, is proud of. In a space with a Japanese atmosphere, he conveys "Japaneseness that can be delivered only in that place."

?田　達央Tatsuo Takada

Hibi Sakanazuki Toboku 日々魚数寄　東木 Higashi Chaya District, Ishikawa Japanese,Japanese / General / Cookshop

東木　宏憲Hironori Toboku

The Chef's Recommendations

His dishes reflect a long and diverse history of cooking professionally across the country.

He was born in 1982 in Ishikawa Prefecture. During his time in high school, he took on a part-time job at a yakitori (grilled chicken) restaurant, and the food there delighted him so much that he decided to enter culinary school after his high school graduation. After that, he went on to develop his skills at a traditional Japanese restaurant in Kanazawa and a Japanese-style inn in Kyoto, as well as a Kaiseki (course meal) restaurant in Kagurazaka and a Japanese restaurant in Ginza called Uchiyama. He also spent time in Italy working at Japanese restaurants there. After he returned to Japan, he set out on his own to take his current position. He is also a certified sommelier and sake (Japanese alcohol) master.

東木　宏憲Hironori Toboku

WAGYU YAKINIKU beef by KOH Hiroo Main Branch WAGYU YAKINIKU beef by KOH 広尾本店 Hiroo, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Hamburger Steak / Yakiniku (grilled meat)

KOHKOH

With an experience in a Michelin-listed restaurant, Mr. KOH continues to express New York culture.

He was born in 1977 in Tokyo. Though he worked in the construction industry for years, he changed jobs when he was invited to assist at a newly opened Japanese BBQ restaurant. He wanted to put his all into studying to be the best in the industry, so in 2011 he went to New York by himself. Soon after coming to the United States, he worked at a Japanese BBQ restaurant on Michelin. He studied hard there for 5 years and even became a sous chef. In 2017, after returning to Japan, he opened the beef by KOH, a Japanese BBQ restaurant that offers a taste of New York culture.

KOHKOH

Wolfgang's Steakhouse Teppan Wolfgang's Steakhouse Teppan Ginza, Tokyo Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

ウルフギャング・ズウィナーZwiener Wolfgang

Founded an "extraordinary steakhouse" that delights gourmets.

Wolfgang Steakhouse was founded in Manhattan in 2004 by Mr. Wolfgang Zwiener, who has been in prestigious steakhouses in New York for more than 40 years. It quickly became a thriving restaurant for its delicious steaks, which are made with the utmost care. Today, the restaurant is highly popular in New York City, Waikiki, Miami, and Beverly Hills as the "extraordinary steakhouse" to please even the most discerning of palates. The first store in Japan, the Roppongi branch, is the first store outside of the United States.

ウルフギャング・ズウィナーZwiener Wolfgang

Izakaya Tanuki 居酒屋たぬき Nishi-Azabu, Tokyo Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Japanese Sosaku (creative cuisine) / Kamameshi (rice cooked in an iron pot)

酒井　健Ken Sakai

The head chef, Mr. Sakai, creates innovative and creative dishes that transcend the category of Japanese cuisine.

After gaining experience as a chef at a well-established hotel, he went to France and spent four years studying authentic French cuisine. Upon returning to Japan, he worked as a head chef of Italian and Spanish restaurants in addition to French cuisine. Currently, as head chef of Izakaya Tanuki, he pursues Japanese cuisine that incorporates the essence of various genres and French techniques. Every day, he devotes himself to preparing creative dishes prepared with a great deal of effort. Because he wants his customers to be happy, he pays careful attention to all aspects of the food, space, and service.

酒井　健Ken Sakai

Niku no Tajima Ogibashi Main Branch 肉の田じま　扇橋本店 Kiyosumi-Shirakawa, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

谷田川　良夫Yoshio Yatagawa

Mr. Yatagawa is the manager and head chef who has supported Niku no Tajima for many years with his confident judge of meat.

He was born in 1962 in Tokyo. In junior high school, he discovered the joy of cooking and entered the food industry. He has been working at Niku no Tajima for more than 40 years since he was a high school student and is now the manager and head chef of the restaurant. Of all the meats, it is especially difficult to judge the internal organs, but he found it enjoyable to identify good meat as he gained experience over the years. He is a chef who continues to hone his skills to provide his customers with the best meat in the best condition. His desire to serve high-quality meat is reflected in his cuisine.

谷田川　良夫Yoshio Yatagawa

Mahoroba Irori Shinsaibashi まほろば囲炉裏　心斎橋 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Unagi (eel) / Yakiniku (Japanese BBQ)

大嶋　毅志Tsuyoshi Oshima

A manager who has honed his skills mainly in Japanese cuisine and welcomes guests with courteous service.

Mr. Oshima was born in 1975 in Kyoto. His interest in eating and drinking led him to choose a life as a chef. In 2016, he entered Bar Hakushaku and started his career in earnest. Then, he studied at Restaurant Bar REST and accumulated more experience as a chef at the seaside restaurant Kaibo-tei in Maizuru-shi, Kyoto. In 2017, he joined Mahoroba Iroriyaki Shinsaibashi. Currently, he responds to everything from cooking to hospitality as a restaurant manager.

大嶋　毅志Tsuyoshi Oshima

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

TWO ROOMS GRILL | BAR TWO ROOMS GRILL | BAR Omotesando/Aoyama, Tokyo Innovative/Fusion,Sosaku (creative) / Western Sosaku (creative cuisine) / Steak / Seafood

マシュークラブMatthew Crabbe

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.

マシュークラブMatthew Crabbe

SPICE LAB TOKYO SPICE　LAB　TOKYO Ginza, Tokyo Innovative/Fusion,Sosaku (creative) / Indian / General / French

Tejas SovaniTejas Sovani

An up-and-coming chef from India who has worked in some of the world's most famous restaurants.

Mr. Tejas Sovani studied at "noma" in Copenhagen and has worked as a sous executive chef at luxury hotels "The Oberoi" and "AMAN" in India. With the flexible sensibility and solid skills accumulated at restaurants around the world, he freely uses spices to create delicate and original dishes. He pursues elegant, gastronomic modern Indian cuisine out of an extraordinary passion for cooking, where he says, "Established concepts create nothing."

Tejas SovaniTejas Sovani

Sushi Rakuichi 鮨　楽一 Shimbashi/Shiodome, Tokyo Sushi,Japanese / General / Sushi / Sake

福室　武尊Takeru Fukumuro

Mr. Fukumuro is creating a space that brings smiles to guests' faces.

He was born in 1983 in Tokyo. Admiring the owner of a sushi restaurant where he had a part-time job in high school, he aspired to become a sushi chef. After studying the basics at a culinary school, he trained at a major sushi restaurant. He worked hard to realize his dream of owning his restaurant and opened Rakuichi on June 18, 2024. Intending to pursue new culinary attractions while carrying on the traditions and techniques that he has cultivated, he is improving day by day.

福室　武尊Takeru Fukumuro

Doikatsuman 土井活鰻 Fushimi/Daigo, Kyoto Japanese,Japanese / General / Unagi (eel)

土井　貴史Takashi Doi

The Chef's Recommendations

Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.

Mr. Doi's grandfather managed a river fish wholesale store in the central wholesale market in Kyoto, so he has been familiar with business since childhood. After graduating high school, he trained under his grandfather and inherited his business at 26 when his grandfather passed away. In March 2018, he changed industries from the fish store to open his own restaurant Doikatsuman, where he works as the owner and store manager.

土井　貴史Takashi Doi

Restaurant ranking

Browsing history

Hakodate Kaisenryori Kaikobo

Naturally entered the world of cooking after growing up watching his aunt and mother run the restaurant.

Crony

Up-and-coming chef with reliable skills to sublimate his cutting-edge sense into fine dishes.

CADRAN

Kagurazaka Sushi Konkon

Mr. Kondo has pride as a sushi artisan and continues to refine his skills.

Wagyu Yakiniku Isshin

Mr. Horinouchi provides guests with an exquisite Yakiniku experience through a wealth of knowledge.

shirohacha koshitsu annex

Mr. Kawakami believes that the word "delicious" is fundamental for chefs and businesses.

Gion Shirakawa Ramen

The goal is to make the ramen restaurant loved by many people in the region and beyond.

Uni Murakami Hakodate Main Branch

Childhood with sea urchin experience. Followed her mother, she took over the restaurant.

Oku-Akasaka Sushi Tanji

Mr. Takada delivers a sense of Japan that can only be offered in his restaurant.

Hibi Sakanazuki Toboku

His dishes reflect a long and diverse history of cooking professionally across the country.

WAGYU YAKINIKU beef by KOH Hiroo Main Branch

With an experience in a Michelin-listed restaurant, Mr. KOH continues to express New York culture.

Wolfgang's Steakhouse Teppan

Founded an "extraordinary steakhouse" that delights gourmets.

Izakaya Tanuki

The head chef, Mr. Sakai, creates innovative and creative dishes that transcend the category of Japanese cuisine.

Niku no Tajima Ogibashi Main Branch

Mr. Yatagawa is the manager and head chef who has supported Niku no Tajima for many years with his confident judge of meat.

Mahoroba Irori Shinsaibashi

A manager who has honed his skills mainly in Japanese cuisine and welcomes guests with courteous service.

Sushi Naoki

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

TWO ROOMS GRILL | BAR

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

SPICE LAB TOKYO

An up-and-coming chef from India who has worked in some of the world's most famous restaurants.

Sushi Rakuichi

Mr. Fukumuro is creating a space that brings smiles to guests' faces.

Doikatsuman

Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.