Chef search result : Page 28

Yonpachi Gyojou Nishi-Shinjuku Branch 四十八漁場　西新宿店 Nishi-Shinjuku, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood

伊藤将宏Masahiro Ito

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.

Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.

伊藤将宏Masahiro Ito

Sushi Mukau 鮨　無何有 Shirokane/Shirokanedai, Tokyo Sushi,Japanese / Sushi / Wine

大山　武雄Takeo Oyama

Mr. Oyama began his culinary career at 18 and learned the basics of cooking in Osaka and Tokyo.

Worked in a multinational restaurant in Australia, where he honed his skills outside of Japanese cuisine. After working at a five-star hotel in Hong Kong, he gained an overwhelming reputation as the owner of "Sushi Oyama" in Shanghai. The restaurant was awarded "Michelin Guide Shanghai" and received the "Best Japanese" prize in various awards. In 2021, he returned to Japan. He provides a new world by adding a worldwide sensibility to the essence of the delicate taste of Japanese fish.

大山　武雄Takeo Oyama

TEPPANYAKI STEAK SHU MIYAKO ISLAND 鉄板焼ステーキ集宮古島 Miyako/Other remote islands, Okinawa Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

吉井　康博Yasuhiro Yoshii

Creating a luxurious dining experience within the leisurely flow of island time.

The experience of suffering from the Great Hanshin-Awaji Earthquake when he was in elementary school and receiving food relief support encouraged Mr. Yoshii to become a chef. Appreciating the hospitality and help he received, he began to think that he wanted to cook food that could cheer people's hearts and bodies. After moving to Miyakojima, he gained experience in various fields, including Italian, French, and Japanese cuisine at hotel teppanyaki restaurants and banquet halls. He is now the head chef at Shu, which will open on March 11, 2024.

吉井　康博Yasuhiro Yoshii

Hashimoto はし本 Gokoku-ji, Tokyo Japanese,Japanese / Unagi (eel) / Sake

橋本　信二Shinji Hashimoto

The Chef's Recommendations

The experienced chef, who was trained in an eel wholesaler, became the 6th owner of a well established restaurant at the age of 30.

Born in Tokyo in 1967. When he was a primary school pupil, he became conscious of succeeding the restaurant as the 6th generation owner. When he was a university student, the 5th generation owner passed away. He helped the family business, and entered the restaurant right after the graduation. Leaving the grilled dishes to other veteran cook, he worked every morning for an eel wholesaler while assisting the restaurant. In about 2 years of training, he acquired skills to select and dress eels. At the age of 30, he became in charge of grilled dishes. He is currently maintaining the traditional taste of the long-established restaurant as the 6th generation owner.

橋本　信二Shinji Hashimoto

Agu Tonkatsu Coshon Ukishima-dori branch アグーとんかつコション浮島通り店 Kokusai dori, Okinawa Japanese,Japanese / Tonkatsu (fried pork cutlet)

田中　悠樹Yuki Tanaka

He gives warm hospitality to his guests with unique dishes of Okinawa.

His passion for the culinary field comes from the experience through his part-time job at a curry shop. He worked as a staff to open the first branch of [Agu Tonkatsu Coshon] and learned many different fields of work organizing the restaurant. At the time its second branch opened, he became in charge of the kitchen, where he shows his skills every day.

田中　悠樹Yuki Tanaka

Chuka Izakaya Shanshan Chubo JR55 Bldg. Branch 中華居酒屋香香厨房　JR55ビル店 Sapporo Station, Hokkaido Chinese,Chinese / General / Gyoza (dumplings) / Shokoshu (Chinese Shaoxing wine)

Unagi no Masa うなぎのまさ Kamihonmachi, Osaka Unagi (eel),Japanese / General / Unagi (eel) / Sake

石黒　岳Gaku Ishiguro

Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.

He was born in 1998 in Osaka. Since his family owned a French restaurant, he was familiar with the work of a chef from childhood. Started his training at a Japanese restaurant. After that, he moved to a members-only sushi restaurant to further hone his skills. The decision was made to launch a restaurant specializing in eels at the same store, and he was given the responsibility for it. In September 2022, the restaurant opened as Unagi no Masa. As manager and chef, he is in charge of the restaurant. He is a qualified sommelier.

石黒　岳Gaku Ishiguro

TREE by NAKED yoyogi park TREE by NAKED yoyogi park Shinjuku Station South Exit/Yoyogi, Tokyo Innovative/Fusion,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Others

Kagayasuke Main Branch 本店加賀彌助 Kanazawa Station, Ishikawa Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

西川　正次Masatsugu Nishikawa

A veteran Kanazawa sushi chef who crafts his dishes with precision, all while engaging guests with polite conversation.

Born on February 1st, 1950 in Ishikawa Prefecture, at age 21 he went on to Kagayasuke Main Branch after training in Tokyo. He continued to fine-tune his sushi skills at this long-standing Kanazawa shop, where he delivers precise flavors along with pleasant conversation at the counter. Kanazawa is rich with foods from both the land and sea, which are displayed in expertly crafted signature dishes like "Tama," which is made with baked minced sweet shrimp, and his expertly prepared "Dashizuke Ikura," made with locally harvested salmon roe. Dishes like these have helped him garner a wide following of customers that stretch beyond his local prefecture.

西川　正次Masatsugu Nishikawa

L'OMBELICO L’OMBELICO Shinjuku Station South Exit/Yoyogi, Tokyo Italian,Italian/French / Italian / Pasta / Wine

千田　健治Kenji Chida

Mr. Chida aspires to be a chef who can move people through culinary creations.

He was born in 1984 in Iwate. The delicious dishes he enjoyed as a child at restaurants and the smiles of his family around the table were memorable and became the starting point for him to become a chef. During high school, he worked part-time at a restaurant, learning both the joys and challenges of cooking. After graduation, he left his hometown to take on new challenges. Upon moving to Tokyo, he gained much experience and continued to hone his skills. He is currently active at L'OMBELICO, which opened in September 2023.

千田　健治Kenji Chida

Jukusei-zushi Koshiro 熟成鮨光史郎 Hirao/Kiyokawa, Fukuoka Sushi,Japanese / General / Sushi / Sake

菅　浩一郎Koichiro Suga

A chef who started a Sushi chef career after experiencing traditional Japanese cuisine.

Mr. Koichiro Suga was born in 1972 in Fukuoka Prefecture. He jumped into the food and beverage industry as he was interested in cooking. He started his career at a Japanese restaurant. After that, he improved his skills at ryokans (Japanese-style hotels), hotels, and traditional Japanese cuisine restaurants. Although he has been focusing on Japanese dishes, he also has been studying sushi. At 37, he started working at Tshubakitei in Hotel De Shiki in Kurume City. He then became a manager. After working for about 8 years, he left the company. In December 2017, he opened his own restaurant, Jukusei-zushi Koshiro, as the head chef.

菅　浩一郎Koichiro Suga

Teppanyaki VUE MER 鉄板焼　ビュメール Hakodate, Hokkaido Teppanyaki,Yakiniku/Steak / French / Steak / Western Teppanyaki (iron griddle grilling)

五十嵐　彬Akira Igarashi

Acquainted with cooking since childhood, Chef Igarashi naturally set his sights on the culinary path.

Born in 1989 in Aomori Prefecture. After learning to cook by helping his mother, Chef Igarashi decided to become a chef around the time he was in middle school. He studied cooking at Chori Seika Vocational School Attached to Hakodate Junior College. After graduation, he worked at Hakodate Central Hospital and then began employment at Hakodate Kokusai Hotel in March 2009. He currently serves as Sous-Chef at VUE MER at the hotel, where he endeavors each day to serve delicious meals to his customers.

五十嵐　彬Akira Igarashi

Miyashin 宮新 Ginza, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

猪股　善人Yoshito Inomata

The Chef's Recommendations

His international experience in Paris was a turning point in his life that encouraged him to master the art of yakitori (grilled chicken).

Born in Nagasaki prefecture in 1950, Chef Inomata trained at a number of yakitori restaurants, beginning with Torinaga in Roppongi. Later, he worked at a yakitori restaurant in Paris. Yakitori is a part of Japanese culture and Inomata was one of the first to spread the word about it to the rest of the world. In 1994, he returned to Japan and opened Toriyoshi in Nakameguro. He later opened branches in Nishi-azabu and Ginza. Inomata is now the owner of four restaurants. He can often be found standing at the grill in Corridor Machi's Miyashin.

猪股　善人Yoshito Inomata

SINKIES SINKIES Shibuya East Exit/Miyamasuzaka, Tokyo Asia,Other Asian / Indonesian/South East Asian / Coffee / Imported Beer

Tan Min QuanTan Min Quan

The inspiration comes from the familiar taste. Mr. Tan, the owner-chef, shares the charms of his hometown.

He was born in 1995 in Singapore. It all started when he was impressed by the delicious "laksa" sold at a street stall in Singapore and learned how to make it from the master. While helping out at the food stall, he researched cooking and decided to spread this taste abroad. He came to Japan in May 2023 and opened SINKIES in February 2024. He hopes to share the charm of Singapore through traditional cuisine.

Tan Min QuanTan Min Quan

Takanawa Shinzan 高輪　しん山 Shinagawa, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

平山　晋Shin Hirayama

Mr. Hirayama is a culinary professional who conveys happiness through food.

He was born in 1991 in Saga. Since childhood, he has excelled at detailed work and has found happiness in seeing the joy on people's faces. He found himself naturally becoming a chef. He gained extensive experience as a chef in Kyoto and Tokyo, where he also worked as an executive chef. With this experience, he now opens Takanawa Shinzan. Presenting dishes with attention to detail, he attracts guests to visit in both quality and taste.

平山　晋Shin Hirayama

Azabujuban Nikukappo Okadamae 麻布十番肉割烹　岡田前 Azabu-Juban, Tokyo Japanese,Japanese

岡田賢一郎 Kenichiro Okada

Mr. Okada is the creator of numerous popular restaurants and a master chef of meat.

After graduating high school, he got a job at an electronics store. Still, he was grievously disappointed at how little lunch he was offered and resigned after three days. He returned to the yakiniku (Japanese BBQ) restaurant, where he had worked part-time during high school and entered the restaurant business. In 1993, he opened Chanto, a creative cuisine restaurant in Shinsaibashi. The restaurant grew dramatically and expanded to Yokohama in 1997. In 1998, he opened Ken's Dining in Nishi-Azabu and became the darling of the times. After that, he opened Innocent Carberry in Nishi-Azabu in 2015, and on February 14 of this year, he opened Okadamae.

岡田賢一郎 Kenichiro Okada

Ebisu Shoten Shin-Sapporo Branch 恵美須商店　新札幌店 Shin-Sapporo/Shiroishi, Hokkaido Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sushi / Teppanyaki (iron griddle grilling)

舘野　友紀Yuuki Tateno

To see the happy faces of customers. A chef who delivers delicious food and smiles.

Mr. Tateno is a native of Sapporo. He worked for 13 years as a cooking manager at a Robata (Japanese‐style barbecue cooked over charcoal) restaurant in Susukino, honing his culinary skills. After that, he made up his mind to own his own restaurant. Utilizing his experience, he became a chef at Ebisu Shoten Shin-Sapporo Branch. With the desire to provide customers with delicious food at a reasonable price, he takes great care with his suppliers and offers dishes with outstanding cost performance. He runs the restaurant with all his heart and soul so that people can have an enjoyable dining experience through delicious food.

舘野　友紀Yuuki Tateno

Yakiniku Motoyama Main Branch 焼肉もとやま本店 Okachimachi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

渡部　一彦Kazuhiko Watanabe

Enjoy carefully selected Kobe beef.

Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.

渡部　一彦Kazuhiko Watanabe

Murakiya Hanare 村木屋はなれ Yokohama Station, Kanagawa Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood

保崎　航大Kodai Hosaki

Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.

He was born in 1996 in Kanagawa. The manager of Murakiya Hanare. During his college years, his part-time job led him to discover the appeal of restaurants that bring people smiles and joy through food. After graduation, he worked for a company but left because of his strong desire to work in the restaurant business. He started training with the goal of "owning his own restaurant." Experienced in both cooking and customer service at the famous Murakiya main branch in Yokohama, he assumed his current position in August 2023, when the sister branch opened. He has entertained a wide range of guests with Hanare's unique cuisine and space.

保崎　航大Kodai Hosaki

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

Restaurant ranking

Browsing history

Yonpachi Gyojou Nishi-Shinjuku Branch

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.

Sushi Mukau

Mr. Oyama began his culinary career at 18 and learned the basics of cooking in Osaka and Tokyo.

TEPPANYAKI STEAK SHU MIYAKO ISLAND

Creating a luxurious dining experience within the leisurely flow of island time.

Hashimoto

The experienced chef, who was trained in an eel wholesaler, became the 6th owner of a well established restaurant at the age of 30.

Agu Tonkatsu Coshon Ukishima-dori branch

He gives warm hospitality to his guests with unique dishes of Okinawa.

Chuka Izakaya Shanshan Chubo JR55 Bldg. Branch

Unagi no Masa

Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.

TREE by NAKED yoyogi park

Kagayasuke Main Branch

A veteran Kanazawa sushi chef who crafts his dishes with precision, all while engaging guests with polite conversation.

L'OMBELICO

Mr. Chida aspires to be a chef who can move people through culinary creations.

Jukusei-zushi Koshiro

A chef who started a Sushi chef career after experiencing traditional Japanese cuisine.

Teppanyaki VUE MER

Acquainted with cooking since childhood, Chef Igarashi naturally set his sights on the culinary path.

Miyashin

His international experience in Paris was a turning point in his life that encouraged him to master the art of yakitori (grilled chicken).

SINKIES

The inspiration comes from the familiar taste. Mr. Tan, the owner-chef, shares the charms of his hometown.

Takanawa Shinzan

Mr. Hirayama is a culinary professional who conveys happiness through food.

Azabujuban Nikukappo Okadamae

Mr. Okada is the creator of numerous popular restaurants and a master chef of meat.

Ebisu Shoten Shin-Sapporo Branch

To see the happy faces of customers. A chef who delivers delicious food and smiles.

Yakiniku Motoyama Main Branch

Enjoy carefully selected Kobe beef.

Murakiya Hanare

Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.

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.