Chef search result : Page 39

Chugokusai Kashiwanoki 中国菜　柏ノ木 Mito/Hitachinaka, Ibaraki Chinese,Chinese / General / Cantonese / Shokoshu (Chinese Shaoxing wine)

柏　寛士Hiroshi Kashiwa

In this place where he was born and raised, Mr. Kashiwa wants to continue being a chef until his life's end.

He was born in 1983 in Ibaraki. He aspired to become a chef naturally from an early age. After graduating from a vocational school, he worked as a chef in Kanagawa. In 2016, he opened Kashiwanoki in his hometown. The restaurant was flooded by the typhoon in October 2019 and forced to close, but with the support of many people, it reopened a year later. The restaurant moved to its current location in August 2024. He is a studious chef who does not forget his love and gratitude to the locals and people who have nurtured and supported him.

柏　寛士Hiroshi Kashiwa

Mizutaki Ryotei Hakata Hanamidori Hakata-eki Chikushi-guchi Branch 水たき料亭　博多華味鳥　博多駅筑紫口店 Hakata Station, Fukuoka Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)

河津　善陽Yoshiharu Kawatsu

Hanamidori Chicken, developed with the utmost care and attention to detail.

The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself, Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe.

河津　善陽Yoshiharu Kawatsu

KINOE KINOE Ebisu, Tokyo Italian,Italian/French / French / Italian / Wine

夏目　治樹Haruki Natsume

The Chef's Recommendations

Using techniques from Italy, France, and sometimes Japanese cuisine, Mr. Natsume brings out the best in ingredients.

He was born in Tokyo. In elementary school, he went to a teppanyaki restaurant with his family and was impressed by how cool and delicious the food was, which inspired him to pursue a career as a chef. After graduating from culinary school, he joined the Hilton Hotel and gained experience in various kitchens. He later worked at an Italian restaurant before becoming the chef at Tim's NY in Ebisu. Subsequently, he spent 15 years as the head chef at Ricos Kitchen, transforming it into a popular dining spot. In 2015, he opened KINOE, where he serves as the owner-chef.

夏目　治樹Haruki Natsume

Teppan-yaki Madoi 鉄板焼き　団居 Marunouchi, Aichi Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

小菅　国博Kunihiro Kosuge

Stimulating all five senses with perfect ingredients.

Mr. Kunihiro Kosuge was born in 1970 in Aichi Prefecture. He got his start in the restaurant business working part-time at a hotel restaurant during high school, preparing French cuisine. After working at [Nagoya Fuji Park Hotel] and [BISTRO Ciel], he moved to [Yoshino], where he discovered teppanyaki (ingredients grilled on an iron griddle). He currently works as a chef at [Teppan-yaki Madoi], where he endeavors to stimulate all five senses with high-quality ingredients and a live, personal experience.

小菅　国博Kunihiro Kosuge

Table36 テーブル36 Namba, Osaka Buffet,Buffet / General / Italian / Western Sosaku (creative cuisine)

𠮷田　博人Hiroto Yoshida

Mr. Yoshida's interest in creating things led him to the world of French and Italian cuisine.

He was born in 1969 in Osaka. Being deeply interested in making and creating things, he wanted to express himself through cooking and decided to become a chef. Started his career as a banquet chef at Miyako Hotel Osaka. In 2003, he moved to All-Day Dining in Swiss Hotel Nankai Osaka (former Nankai South Tower Hotel Osaka), where he continued his training. He then became the head chef at Table 36, preparing dishes that make the most of his experience.

𠮷田　博人Hiroto Yoshida

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

Matsuzaka-niku Ganso Wadakin 松阪肉元祖　和田金 Matsusaka/Kisei, Mie Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew)

つやこTsuyako

She ensures that every guest feels welcomed with nothing less than perfect hospitality.

Initially, she worked in the service industry, before moving on to work in guest services as a hostess at Wadakin in 2001. In addition to her focus on sukiyaki (hot pot stew), she also makes sure to provide a relaxed atmosphere where each and every guest can enjoy their meal, engaging them in conversation at opportune times. She keeps up the culinary traditions of this long-standing sukiyaki restaurant to make sure that the quality of their food always shines through.

つやこTsuyako

Teppanyaki Steak Kitanozaka 鉄板焼ステーキ北野坂 Shinjuku-Sanchome, Tokyo Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Sosaku (creative cuisine) / Steak

Yakiniku Muraki 焼肉むらき Yokohama Station, Kanagawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / General / Horumon (offal meat)

佐久間　裕大Yuta Sakuma

Bursting with passion for meat, Mr. Sakuma creates a supreme space to enjoy meat.

He was born in 1988 in Kanagawa. His love of meat led him from working in industrial waste disposal to the culinary world. He was determined to pursue what he loved. His passion for meat and a connection with the representative of his current restaurant led him to launch Yakiniku Muraki. He carefully prepares and serves his special meat in the restaurant. His attention to beautiful presentation also expresses his love and joy for meat. The restaurant is open until 5:00 a.m. and welcomes guests in an at-home atmosphere.

佐久間　裕大Yuta Sakuma

Naizou Yakiniku Senmon Kimoyakiya 内臓焼肉専門　きもやき屋 Nakamura-ku, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Shochu

小林　政彦Masahiko Kobayashi

High-quality ingredients have been familiar to Mr. Kobayashi since he was a boy. After working in a butcher store, he decided to pursue a career in food and beverage.

He was born in 1977 in Aichi. His father owned a butcher store, and quality meat has been close to his heart since he was a boy. He started working part-time at a butcher store at 16 and was later hired as a regular staff member. After ten years of working in a face-to-face sales-style butcher store, he started his career in the restaurant business. Following working at Wagyu Yakiniku Kojiro, the predecessor of his current restaurant, he became the manager of Naizou Yakiniku Senmon Kimoyakiya. He continues to convey the appeal of offal meat to many people daily.

小林　政彦Masahiko Kobayashi

Sosaku Kushiage Ten 創作串揚げ天 Miyako/Other remote islands, Okinawa Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Okinawa Cuisine / Awamori

小峠　義継Yoshitsugu Kotoge

Utilizing the perspective of a chef and someone in customer service, Mr. Kotoge provides guests with moments of bliss.

He was born in 1978 in Gifu. After working at a traditional ryotei restaurant in Gifu, he gained experience at MICHELIN-starred restaurants in Tokyo. Then, he changed to the service industry to learn customer service and worked at a cruise restaurant and as a manager for wedding halls. He was a manager and chef when he worked for JR Tokai Hotels. After that, he went on to launch restaurants and managed the production of cuisine and service. Currently, he works as a chef at Seven Hills Miyakojima and an instructor at a cooking school.

小峠　義継Yoshitsugu Kotoge

Kappa Ramen Honpo Izumisano Branch 河童ラーメン本舗　泉佐野店 Kishiwada/Izumi/Izumisano/Sennan, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)

伊藤　純Jun Ito

Fell in love with KAPPA HONPO president and started a career in ramen (noodles).

Born in Nara in 1985. He fell in love with the style of KAPPA HONPO in Sennichimae when working as a part-time staff, where he started his ramen career. The soup at branches of this chain stores varies according to the area. The [only one] taste always considers what the locals like.

伊藤　純Jun Ito

Niku Sakana Sai Murakami 肉　魚　菜　むらかみ Susukino, Hokkaido French,Italian/French / French / Western Kaiseki (course cuisine) / Wine

村上　輝明Teruaki Murakami

Proposing courses that bring out the individuality of each ingredient for each season.

Mr. Murakami was born in 1973 in Osaka. He has been working as a chef, mainly in the Kansai region. Primarily focusing on French cuisine, he also learned Italian and expanded his possibilities and range as a chef. Currently, Mr. Murakami serves as the restaurant's owner and chef. Based on his experience, he constantly interacts with seasonal ingredients, identifying the ideal cooking techniques for the day's selection, and captivating guests with his Omakase Course.

村上　輝明Teruaki Murakami

Bistro Sans Le Sou Bistrot Sans Le Sou Ogikubo, Tokyo French,Italian/French / French

金子　淑光Yoshimitsu Kaneko

Using the skills developed from his dedication to French cuisine to provide a satisfying experience for customers.

Born in Fukushima Prefecture in 1959. As the son of a family running a restaurant serving Japanese-style Western food, he dreamed of becoming a chef from an early age and moved to Tokyo at 20. Built a strong foundation in French cuisine through his experiences working at restaurants such as [Ueno Restaurant Kikuya], [Katsunuma-tei], and [Leau a la bouche]. Moved to France along with his wife, a cooking expert, at age 32, and worked at a number of famous establishments such as [Le Restaurant], a restaurant with two Michelin stars, to refine his technique. After returning to Japan, he opened [Sans Le Sou] in 1995.

金子　淑光Yoshimitsu Kaneko

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

Koromo Sushi 築地　挙母鮨 Tsukiji, Tokyo Sushi,Japanese / Sushi

星野　秀幸Hideyuki Hoshino

Please, casually enjoy sushi in Tsukiji, where seasonal flavors from around the country gather.

Born in 1978 in Toyota City, Aichi Prefecture. He is now a manager of this restaurant. He grew interested in the food service industry thanks to his experience working part-time at a high-end sushi restaurant. Upon graduating, he entered the sushi world and honed his skills at sushi restaurants across Japan, including ones in Toyota City and Tsukiji, Tokyo. During that time, he met this restaurant's owner, who had a great love for Tsukiji, and decided to open a restaurant in Tsukiji - the place where seasonal fish from around the country gather. They opened up this restaurant in 2018 under the name "Koromo," which is the old name of Toyota City, where both he and the owner are from. He is committed to serving up the true flavor and spirit of authentic Edo-style sushi.

星野　秀幸Hideyuki Hoshino

Takiniku Ryochan 炊き肉　りょうちゃん Miebashi, Okinawa Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Yakiniku (Japanese BBQ) / Horumon (offal meat)

金城　光司Koji Kinjo

This restaurant head delivers the charms of Takiniku, which is unfamiliar in Okinawa.

Mr. Kinjo was born in 1981 in Okinawa. Initially a company employee, he became attracted to the world of cuisine as he became a regular at a particular restaurant. Through his relationship with the owner, he was appointed restaurant head of Takiniku Ryochan, which opened in January 2025. His motto is to provide heartfelt customer service so that guests who choose this restaurant can have an enjoyable time. He pours his heart into customer service so that guests can fully enjoy the charms of Takiniku, which is not yet well known in Okinawa.

金城　光司Koji Kinjo

Yakiniku Kakura Gion Branch 焼肉かくら　祇園店 Kawabata/Gion, Fukuoka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

永原　圭修Keisuke Nagahara

A promising young chef who learned the basics at culinary school and is now studying hard for yakiniku.

Mr. Nagahara was born in 2000 in Saga. After graduating from high school, he studied knowledge and skills at culinary school and obtained a cooking license. He then worked in kitchen operations at various establishments, including izakaya (Japanese pub). Then, he joined 55 Company based in Saga and operates several restaurants, serving Saga beef and other high-quality yakiniku at reasonable prices in the Kyushu area. Since the spring of 2023, he has worked in the kitchen and as a waiter at the Yakiniku Kakura Gion Branch in Hakata-, Fukuoka City. Currently, he is studying yakiniku very hard.

永原　圭修Keisuke Nagahara

Firenze Kita-Kyushu フィレンツェ北九州 Yahatahigashi-ku, Fukuoka Italian,Italian/French / General / Italian / Mediterranean

高木　真義Masayoshi Takaki

Destined for Western cuisine since birth, this chef spares no time or effort in his approach

Born in Fukuoka Prefecture in 1982, Chef Takaki grew up in a family that managed a Western food restaurant where he watched both his parents cook since childhood. He learned by imitation, and naturally his opportunities to help out in the kitchen increased as he grew up. Training at the Western restaurant, he built up his fundamentals as a chef, improving his skills along the way. He now cooks at Italian restaurant Firenze Kita-Kyushu, putting his whole heart into every dish, operating on the ideal of sparing no effort to make food that has soul.

高木　真義Masayoshi Takaki

Dashi Shabu Obanzai OKAKA Tokyo 出汁しゃぶおばんざい　おかか　東京 Otemachi, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Sake

Restaurant ranking

Browsing history

Chugokusai Kashiwanoki

In this place where he was born and raised, Mr. Kashiwa wants to continue being a chef until his life's end.

Mizutaki Ryotei Hakata Hanamidori Hakata-eki Chikushi-guchi Branch

Hanamidori Chicken, developed with the utmost care and attention to detail.

KINOE

Using techniques from Italy, France, and sometimes Japanese cuisine, Mr. Natsume brings out the best in ingredients.

Teppan-yaki Madoi

Stimulating all five senses with perfect ingredients.

Table36

Mr. Yoshida's interest in creating things led him to the world of French and Italian cuisine.

Charcoal grilled steak and wine obiobi

Heartfelt dishes presenting the best of ingredients.

Matsuzaka-niku Ganso Wadakin

She ensures that every guest feels welcomed with nothing less than perfect hospitality.

Teppanyaki Steak Kitanozaka

Yakiniku Muraki

Bursting with passion for meat, Mr. Sakuma creates a supreme space to enjoy meat.

Naizou Yakiniku Senmon Kimoyakiya

High-quality ingredients have been familiar to Mr. Kobayashi since he was a boy. After working in a butcher store, he decided to pursue a career in food and beverage.

Sosaku Kushiage Ten

Utilizing the perspective of a chef and someone in customer service, Mr. Kotoge provides guests with moments of bliss.

Kappa Ramen Honpo Izumisano Branch

Fell in love with KAPPA HONPO president and started a career in ramen (noodles).

Niku Sakana Sai Murakami

Proposing courses that bring out the individuality of each ingredient for each season.

Bistro Sans Le Sou

Using the skills developed from his dedication to French cuisine to provide a satisfying experience for customers.

L'OMBELICO

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

Koromo Sushi

Please, casually enjoy sushi in Tsukiji, where seasonal flavors from around the country gather.

Takiniku Ryochan

This restaurant head delivers the charms of Takiniku, which is unfamiliar in Okinawa.

Yakiniku Kakura Gion Branch

A promising young chef who learned the basics at culinary school and is now studying hard for yakiniku.

Firenze Kita-Kyushu

Destined for Western cuisine since birth, this chef spares no time or effort in his approach

Dashi Shabu Obanzai OKAKA Tokyo