Chef search result : Page 59

Sushi Kappo Kakihachi すし割烹　柿八 Soen, Hokkaido Japanese,Japanese / General / Sushi / Sake

Izakaya Kushiroya 居酒屋　九四六屋 Dogenzaka/Shinsen, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine

鵜沼　憲宏UNUMA NORIHIRO

A spirited chef who walks the path that he had once dreamed of.

Born in Kushiro, Hokkaido on June 29, 1974. He had a white-collar job after graduating college, but he left the corporate life to work in his uncle's restaurant "Izakaya Taimu." After thoroughly learning the basics of cooking, he fulfilled his dream of creating a restaurant that serves foods from his homeland of Hokkaido with the opening of Izakaya Kushirokuya where he is to this day.

鵜沼　憲宏UNUMA NORIHIRO

Pizzeria Pino Isola VESTA Pizzeria　Pino　Isola　VESTA Matsushima, Miyagi Pasta/Pizza,Italian/French / Pizza

石原　輝子Teruko Ishihara

Ms. Ishihara wants her guests to taste Neapolitan pizza in Matsushima.

Ms. Ishihara trained at Pizza & Cafe Mori no Oven Dottore in Akiu, Sendai, and opened the restaurant in August 2021.

石原　輝子Teruko Ishihara

Japanese Cuisine Shunka 日本料理　旬花 Nagano, Nagano Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / General

中村　義信Yoshinobu Nakamura

He spreads the everlasting taste of Shinshu through kaiseki (traditional Japanese) cuisine through the changing of the seasons.

He was born in 1976 in Nagano prefecture. After accumulating experience at various Japanese restaurants in Nagano and Tokyo, he worked to open restaurants, and became the manager of restaurants. This rich-experienced chef trained under renowned restaurants and chefs, while continuously studying to widen his knowledge, including the tea ceremony. In 2005, He opened [Japanese Cuisine Shunka] in Nagano. In 2014, this restaurant was relocated to its current location, and [Tempura Kakure Shunka] also opened on its first floor. His restaurants serve kaiseki (traditional Japanese cuisine) using seasonal local ingredients, which is highly received.

中村　義信Yoshinobu Nakamura

le Bistro Montmartre ビストロ　モンマルトル Shin Toshin, Okinawa French,Italian/French / General / French / Pasta

植村　慎太朗Shintaro Uemura

The Chef's Recommendations

He opens his door to his own world of cooking than his father's.

Born in 1973 in Tokyo. His father was a Chinese chef. He wanted to create his own life and started his French cuisine career at 18 years old. After 7 years of experience at restaurants in Ginza and Aoyama, he left for France in 1999 and widened his experience at [La Regalade], which was the most difficult restaurant to secure a reservation from in those days, [Beauvilliers] as a chef de partie, and 3-star [Pierre Gagnaire]. Returning to Japan, he expanded his experience as a chef at [Auxamis Tokyo], and a main dining chef at [THE BUSENA TERRACE] in fall, 2009. In December, 2012, he opened [le Bistro Montmartre].

植村　慎太朗Shintaro Uemura

Gotemba Eki Chikaku Unagi no Hirota 御殿場駅近く　鰻のひろ田 Gotenba/Susono, Shizuoka Japanese,Japanese / Unagi (eel) / Yakitori (grilled chicken skewers) / General

廣田　保Tamotsu Hirota

He decided to become a chef when he discovered the joy of customer service while helping out at his mother's restaurant

He was born in Shizuoka Prefecture in 1947. He aspired to become a chef when he started helping out at his mother's restaurant during his university years and discovered the joy of entertaining customers with food and drink. When his older brother took over his mother's restaurant, he went on to train at a long-established eel shop belonging to one of his relatives. After completing his training roughly 35 years ago, he opened his own restaurant in Gotemba called [Unagi no Hirota.] There, he has carefully preserved the secret sauce and techniques passed down since the Meiji Era, which he inherited from his place of training, and serves delicious eel dishes to customers on a daily basis with his naturally friendly smile.

廣田　保Tamotsu Hirota

Gyuniku Senmonten KAZU ~Beef Dinning~ 牛肉専門店 KAZU ～焼きすきと牛肉ハムのお店～ Yamagata, Yamagata Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Hamburger Steak / Yakiniku (grilled meat)

丹野　健一郎Kenichiro Tanno

He opened the restaurant to introduce cured beef ham that shocked him a lot when he tried for the first time.

He was born in Yamagata city. Meat was familiar for him since he was very young, as his father was running a meat company. In order to offer tasty beef cuisine, and to introduce tasty cured beef ham to many people, he went independent and opened the restaurant after running a company with his father who has an excellent eye for selecting meat and 40 years of experience. His recommended way to taste meat is with BBQ dipping sauce, using garlic from Yamagata prefecture matured for more than half a year, without sugar, understanding the natural sweetness of the meat.

丹野　健一郎Kenichiro Tanno

Dining & Music BAR ONSTAGE Dining & Music BAR 音STAGE Kanda, Tokyo Amusement Bar,Bars (pubs) / General / Beer / Whisky

菊池　潤Jun Kikuchi

Mr. Kikuchi deepened his interest in food through his part-time job experiences.

Mr. Kikuchi was born in 1986 in Tokyo. He started working at a cafe in Shibuya as a hall staff. Due to the lack of cafe's kitchen staff, he started working in the kitchen and deepened his interest in cooking. He trained for four years, worked at another café, and gained six years of experience at an Italian restaurant in Yaesu, which closed because of the influence of COVID-19. After that, he earned further experience and knowledge at various restaurants, such as a cafe in Kouenji and an Italian restaurant in Nagoya. He now works as head chef at Dining & Music BAR ONSTAGE, which opened in May 2022.

菊池　潤Jun Kikuchi

Sushi Somei 鮨　染井 Ebisu, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

染井　誠司Seiji Somei

The Chef's Recommendations

A passionate artisan who has dedicated himself to Japanese cuisine and was devoted to making dreams come true.

Mr. Somei was born in 1965 in Fukuoka. Having been moved by a drama he saw in his school days, in which a mischievous child rose to the position of head chef, he longed to become a chef himself. With those passionate thoughts in mind, he dived headfirst into the world of food after graduating high school. He worked at Japanese restaurants for 15 years, and sushi restaurants for 17 years. He has continued to tirelessly refine his skills to the present day in areas that see many customers with refined tastes, such as Kioicho, Roppongi, and Nishiazabu.

染井　誠司Seiji Somei

Hitsumabushi Nagoya Bincho Esca Location ひつまぶし備長　エスカ店 Nagoya Station, Aichi Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

藤井　光Hikaru Fujii

The Chef's Recommendations

藤井　光Hikaru Fujii

Wine Bar NOAM Wine Bar NOAM Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Wine Bar,Bars (pubs)

長屋　聡Satoshi Nagaya

Mr. Nagaya has great experience as a chef and sommelier.

He was born in 1982 in Nara. Obtained his sommelier certification in 2013. After gaining experience at bars in Kitashinchi, he opened Wine Bar NOAM. He is currently running the bar as owner-sommelier. "I try to produce a special space with wine, food, and everything I offer. I hope guests will have a wonderful time."

長屋　聡Satoshi Nagaya

Koshitsu Dining Kakehashi Higashi Bypass Main store 個室ダイニングかけはし　東バイパス本店 Kumamoto, Kumamoto Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine

井村　武広Takehiro Imura

The Chef's Recommendations

The vision of his father standing in the kitchen inspired him to be chef.

Chef Imura was born on January 10th, 1982 in Kumamoto Prefecture. He grew up watching his father cook at the ryokan (Japanese style inn) that was also his childhood home. That scene which he observed from early on became like a guidebook for his own journey to becoming a chef. He started training to make his interest in cooking a professional reality. He began his career working at a traditional Japanese restaurant in the city, and then moved on to a ryokan in Aso. To further devote himself to training, he worked at another ryokan in Kyoto. In 2014, he returned to his hometown of Kumamoto and opened Koshitsu Dining Kakehashi Higashi Bypass Honten, where he acts as chef-owner.

井村　武広Takehiro Imura

Hitsumabushi Nagoya Bincho Kinshachi Yokocho Location ひつまぶし名古屋備長金シャチ横丁店 Marunouchi, Aichi Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

青木　陽一 Ena Tangezaka

Kashiwa-ya Genjiro かしわ屋源次郎 Hakata Station, Fukuoka Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)

井上　喜仁Yoshihito Inoue

He shows his skillful cooking techniques obtained through training at various Japanese restaurants!

He was born in 1966 in Fukuoka prefecture. As he loved cooking so much, he had no hesitation to enter the restaurant field after graduating from school and obtained a wide range of deep cooking skills through various types of Japanese restaurants, including sushi, seafood, and tempura. Then he entered HARBOR HOUSE Co., Ltd., which operates Kashiwa-ya Genjiro. Currently, he actively create dishes for many guests showing his skillful cooking techniques obtained throughout his career, every day.

井上　喜仁Yoshihito Inoue

Kanda Unomaru 神田　宇廼丸 Ningyocho/Kodenmacho, Tokyo Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

永田　浩二Koji Nagata

The Chef's Recommendations

A sincere chef finally goes independent after many years of training.

Mr. Koji Nagata was born in 1955 in Yamanashi Prefecture. After graduating from high school, he went to Tokyo to enter [Unomaru Main branch] and started sushi training on a full scale. For some reason, he once left the cooking field and took a different job, but he could not forget the enjoyable moments of cooking and came back to [Unomaru Main branch] 5 years later. There, he improved his skills while dreaming of being independent. In a while his master recognized his efforts and allowed him to open a branch, and opened [Kanda Unomaru] in 1992. His sincere attitude is highly received by many of his regular customers.

永田　浩二Koji Nagata

Nihonshu Bar Komeya Inazuma 日本酒バル・米屋　イナズマ Sannomiya, Hyogo French,Italian/French / Kaisen Nabe (seafood hot pot) / French / Sake

名倉　幸治Koji Nakura

Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter

Born in 1978, a native of Hyogo Prefecture. Koji Nakura began training in the restaurant industry, starting with Italian restaurants in Osaka, when he was a university student. After graduating from culinary school, he buckled down and placed himself on his current path. He refined his skills at Italian and French restaurants in the vicinity of his hometown, Kobe, and Osaka. At Nihonshu Bar Komeya Inazuma, which opened in 2014, he has been fully committed to the shop as the head chef since the launch stage, beginning with the concept for the restaurant. He spares no troubles whatsoever and specializes in charcuterie style cooking.

名倉　幸治Koji Nakura

Otaru Takeno Sushi 小樽たけの寿司 Otaru/Yoichi/Shakotan, Hokkaido Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

武田　賢一TAKEDA KENICHI

A personal connection led him to leave another career and become a sushi chef

This chef was born in April 1968 in Osaka. He was working in an architect's office when an invitation from the master of a restaurant where he had worked in his student days prompted him to become a chef. In March 2013, he opened Otaru Takeno Sushi, where he painstakingly prepares fresh fish which he serves to his customers.

武田　賢一TAKEDA KENICHI

Sushi Rebo 鮨　令歩 Nishiki-sanchome, Aichi Sushi,Japanese / General / Sushi / Sake

佐々木　英師Eiji Sasaki

Seeing the smiles of all guests is the best part of being a sushi chef.

Mr. Sasaki was born in 1985 in Aichi. At the age of 16, he chose to become a sushi chef and began his training. He changed his job to another industry to "try something different," but returned to sushi chef because he still loved the happy smiles on the faces of his guests when they ate his sushi. At 26, he was chosen as a store manager, and at 27, he set up an affiliated store in Malaysia. Then in January 2021, he was appointed manager of Sushi Rebo at the time of its opening. He provides smooth service to foreign guests with about six and a half years of overseas experience.

佐々木　英師Eiji Sasaki

Waryori Hanajin 和料理　はな甚 Kawagoe, Saitama Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / General

立花　義春Yoshiharu Tachibana

The world of cuisine that began with an actor and his two hats

Born in Iwate prefecture, Mr. Tachibana has a unique professional history, having changed his career from acting to cookery. His interest in food grew as he watched his mother cooking when he was a child. Later, he began training to be a chef while he was training to be an actor. He built up experience in Shibuya and Shimbashi, mainly cooking Japanese food, and finally fulfilled his long-cherished dream by opening Hanajin. This year, the popular restaurant celebrates its 25th anniversary.

立花　義春Yoshiharu Tachibana

Hitsumabushi Nagoya Bincho Marronnier Gate Ginza 1 Location ひつまぶし名古屋備長マロニエゲート銀座1店 Ginza, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)