Chef search result : Page 56

Izakaya Futami Sakaba 居酒屋　二海酒場 Hakodate, Hokkaido Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

岡嶋　隆志Takashi Okajima

Mr. Okajima sources ingredients through his unique channels, mainly focusing on the Otoshibe fishing port in his hometown of Yakumo-cho.

He was born in 1972 in Hokkaido. Since childhood, He has enjoyed watching cooking shows on television and dreamed of pursuing a career in the culinary world. From high school, he started working part-time at a restaurant and became a chef after attending a vocational school. After that, he trained in Japanese cuisine, such as at sushi restaurants and hotels, to polish his skills. In November 2021, after leaving a long-established izakaya (Japanese pub) in Hakodate, he opened "Izakaya Futami Skaba." He procures seafood through his unique channels, centered around the Otoshibe fishing port in Yakumo-cho, his hometown.

岡嶋　隆志Takashi Okajima

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

Yakiniku MOMOTARO 焼肉　もも太郎 Asahikawa, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

大井宏之Hiroyuki Oi

Mr. Oi is a cook with integrity who always works carefully as well as speedy service.

He was born in 1969 in Hokkaido. After graduating from junior high school, he trained for five years at a long-established sushi restaurant and two years at a local restaurant before helping his father open a yakiniku restaurant. In 2002, he opened Yakiniku MOMOTARO at the current location. While striving for speedy service, he spares no effort in preparing the meat properly for serving. He is always eager to ensure customers leave the restaurant satisfied with their visit.

大井宏之Hiroyuki Oi

Trattoria BiCOLORE Yokohama Trattoria　BiCOLORE　Yokohama Hiranuma, Kanagawa Italian,Italian/French / Italian / Pasta

佐藤護SATO MAMORU

The Chef's Recommendations

In constant pursuit of the ultimate cuisine, with the techniques learned at numerous famous restaurants

He was born in Tokyo in 1967. When he embarked down the path of becoming a chef when he was 17, he thought, "Training should be done at the most premier location," and entered "Sabatini" in Aoyama. In 1996, he went to Italy in search of greater heights. During his stay there for four and a half years, he perfected his skills in the kitchens of 14 restaurants, ranging from trattorias to restaurants with three Michelin stars. After returning to Japan, he worked as the inaugural chef of a number of restaurants before waiting for an opportune period to set out on his own and open "BiCOLORE Yokohama" in 2013.

佐藤護SATO MAMORU

CANTINA Elboraccho カンティーナ　エルボラーチョ Hakata Station, Fukuoka Dining Bar,Dining bar / Mexican/Central American / International/Fusion

岸川　達也Tatsuya Kishikawa

He wants to offer a space for everyone to enjoy a cheerful moment.

He was born in Fukuoka prefecture. After actively working as a staff at an izakaya (Japanese pub) for 10 years, he entered [CANTINA Elborracho]. It is a lively and enjoyable Mexican pub produced on the 10th floor of [KOOTEN] in JR HAKATA AMU PLAZA. It offers a space where everyone can cheerfully enjoy with friends, with glasses and bottles in their hands.

岸川　達也Tatsuya Kishikawa

Bar Espanol LA BODEGA バルエスパニョールラ・ボデガ Hakata Station, Fukuoka Spanish/Mediterranean,Global/International / General / Spanish / Mediterranean

外山　海人Kaito Toyama

The chef who learned recipes from various countries shows his skillful techniques, while bringing out the original taste of each ingredient.

He was born in 1978 in Nara prefecture. After graduating from a culinary school, he actively worked at an Italian restaurant in his hometown, and helped the chef working there to be able to go independent and open a new restaurant. He also helped a Sri Lankan restaurant, as its owner interacted with the owner of his restaurant, and experienced working as the manager of a cafe. When he entered the current company, he learned various kinds of cuisines from all over the world, and know-hows from various genres. Currently, he offers dishes created with recipes from the coastal area of Spain, while bringing out the original savory taste of high-quality fresh seafood, mainly from Hakata.

外山　海人Kaito Toyama

Toyonaka Sakurae とよなか桜会 Toyonaka, Osaka Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Cookshop

満田　健児Kenji Mitsuda

The Chef's Recommendations

His cherishes originality and develops one-of-a-kind flavors that cannot be found anywhere else

He was born in 1969 and grew up in Shizuoka Prefecture. After graduating from Tsuji Culinary Institute he wanted to zero in on a culinary specialty, so he decided to start training at a washoku (traditional Japanese cuisine) restaurant. At this 2-star restaurant he was able to study washoku cuisine and learn about its unique presentation style. He then went on to develop his skill set even further at Rihga Royal Hotel before moving on to open "Toyonaka Sakurae".

満田　健児Kenji Mitsuda

Hidagyu Ittoya Bakuro Ichidai Nagoya 飛騨牛一頭家　馬喰一代　名古屋 Nagoya Station, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Yakiniku (grilled meat)

平手　徳積Tokutsumi Hirate

Impressed with his boss's passion, he changed his specialty to Japanese BBQ.

He was born on September 26, 1973 in Aichi prefecture. Though he was an Italian chef, he decided to change his field into Japanese BBQ after being fascinated with the charms of Hida Beef and its producers, and the passion of Mr. Fukao, the president of the restaurant. His new goal is to be like Mr. Hirao who keeps studying with a sincere attitude for further improvement. In 2008, he started working at [Hidagyu Ittoya Bakuro Ichidai Nagoya], and is currently working as the master chef there while working actively to create new menus to innovate the restaurant.

平手　徳積Tokutsumi Hirate

Saitobi Hireya Bakuro Ichidai Nagoya EAST 最飛びヒレ家馬喰一代名古屋EAST Nagoya Station, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

深尾　将大Masahiro Fukao

The Chef's Recommendations

He was brought up being influenced by his father who was the company president, and naturally decided to enter the cooking field.

He was born in 1991 in Gifu prefecture. He learned the fundamentals of cooking at Ecole Tsuji French branch, while having training at a restaurant with the 3 stars in France. After graduating from Ecole Tsuji French branch, he accumulated further training at French restaurants in Tokyo and Gifu. In 2013, he entered [Bakuro Ichidai] and started working in Nagoya. Since May 10, 2017, when [Hireya Bakuro Ichidai Nagoya EAST] opened, he has been working as the area general manager in charge of this branch and others. Currently, he is actively working as the second generation to adapt Hida Beef into French cuisine, making good use of his experience in France.

深尾　将大Masahiro Fukao

Kako Usui 嘉肴　うす井 Sannomiya, Hyogo Japanese,Japanese / General / Sushi

臼井　信一Shinichi Usui

The Chef's Recommendations

A veteran chef of 30 years

Chef Usui was born in Hyogo Prefecture in 1965. He loved cooking ever since he was a child, inspired by his culinarily skilled mother. After undergoing training, he entered into the world of Japanese cuisine. He launched Kako Usui in 2012.

臼井　信一Shinichi Usui

Imomatsu Kita-bekkan いも松北別館 Kiyamachi/Pontocho, Kyoto Izakaya (Japanese tavern),Taverns

國頭　敏Satoshi Kunito

A chef who provides "Dishes that make people happy" every day.

Mr. Kunito was born in 1979 in Kyoto-shi, Kyoto. He worked at a Japanese restaurant with only counter seating for five years. Then, after working at a restaurant specializing in vegetables and a visually appealing workplace used for wedding banquets, he became the head chef at Imomatsu. Since he entered this world with a desire to provide happiness through food, he now creates dishes that are particular about appearance, taste, and everything else, based on the concept of "high quality all-you-can-eat and drink."

國頭　敏Satoshi Kunito

Ristorante La Tenda Rossa ristorante　la　Tenda　Rossa Kannai/Bashamichi, Kanagawa Italian,Italian/French / Pasta / Pizza

西沢　健三NISHIZAWA KENZO

The Chef's Recommendations

The depth and charm of the local culture he learned in Tuscany

He was born in Kanagawa prefecture in 1974. When he was young, he loved to eat, and began working part-time at a restaurant when he was 16. When he was 20, he started working at an Italian restaurant in Kohoku ward, and officially started his career. When he was 24, he went to Italy, and trained there for four years focusing on Tuscany. After returning to Japan, he took on the role of a chef in an affiliated restaurant in Nishi-Azabu, "VINO DELLA PACE". He became the head chef of "ristorante la Tenda Rossa" when he was 29. Eleven years later, he has now grown into the best Italian chef in Yokohama, according to many people.

西沢　健三NISHIZAWA KENZO

Yakiniku Horumon On The Rice 焼肉ホルモンオンザライス Toji/Tofukuji, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

伊藤　義和Yoshikazu Ito

What Mr. Ito offers is the finest ingredients and delicious travel memories.

He was born in 1975 in Kyoto. He had been a company employee previously, but his desire to run a restaurant led him to a culinary career with a firm decision. "I want visitors to make their trip memorable with delicious food," he says. He manages "Yakiniku Horumon On The Rice," a yakiniku restaurant where visitors can enjoy Saloma Beef, eggs, and other carefully selected ingredients at reasonable prices.

伊藤　義和Yoshikazu Ito

Sapporo Italian Restaurant Notte 札幌イタリアン　notte(ノッテ） Susukino, Hokkaido Italian,Italian/French / French / Pizza / Pasta

木村　大輔KIMURA DAISUKE

After a parttime job in the industry, he set his sights on the path to becoming a chef

Originally his job working at a restaurant was only a part-time affair, but as his interest in cuisine grew stronger, he decided to start down the path to becoming a chef. At the age of 22 he travelled to Tokyo to train at famous restaurants (French and Italian establishments in Aoyama, French in Ochanomizu) and after gaining enough experience, he returned to Sapporo and acquired his own store. Two years ago, "Notte" was opened for business. Now he serves as the backbone of a restaurant whose concept is high class authentic Italian cuisine in a casual atmosphere.

木村　大輔KIMURA DAISUKE

Shikiha - Kaiseki Yoshihito 志木葉〜懐石よしひと〜 Yokohama Chinatown/Ishikawacho, Kanagawa Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

渡邊　佳人Yoshihito Watanabe

The Chef's Recommendations

Making good use of his rich experience at Japanese restaurants, he offers colorfully decorated dishes.

He was born in 1974 in Yokohama, Kanagawa prefecture. He entered the cooking field after graduating from high school. At the age of 20, he started working under Mr. Kazumi Kurokawa, the grand master Japanese chef of the Odakyu Group, and had training at various renowned restaurants. Then he entered [Shikisaian Kurokawa] and worked as the master chef at [SO] in Kannai, Yokohama, under Mr. Kunikazu Shimomura, the grand master chef of the main branch [Tsuki] in Kannai. In 2011, he opened [Shikiha - Kaiseki Yoshihito].

渡邊　佳人Yoshihito Watanabe

Fujiwara ふじ原 Shin-Sakae/Higashisakura/Izumi, Aichi Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

藤原　光章Mitsuaki Fujiwara

The Chef's Recommendations

Became interested in the world of cooking through a desire to delight others.

Born in December 1969 in Aichi prefecture, Mr. Fujiwara loved making others happy, and so decided to become a chef to bring joy to people with cooking. After graduating, he trained for 16 years at the Japanese restaurant Sakuichi in Osaka. In 2004, he opened his own store, Fujiwara, and became the owner and chef. In 2016, the restaurant moved to a new location and went through a renewal. He still continues to work diligently so as not to bring shame to Sakuichi, which was where he learned everything and which still is at the core of his cooking.

藤原　光章Mitsuaki Fujiwara

Uosakaba Pin 魚酒場ピン Jinbocho, Tokyo Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood

田中　翔Sho Tanaka

Displaying his talent with creative dishes that can only be found at Pin

Chef Tanaka was born in Tokyo in 1985. After gaining four years' experience working for the first Pin restaurant, Tachinomi Pin, and its second location, Bistro Pin, he became chef at Uosakaba Pin, the restaurant's third iteration. Utilizing his strength in creative cuisine with a Western-style taste, he strives for beauty in both flavor and presentation.

田中　翔Sho Tanaka

Ryukyu Chinese Dining Tama 琉球チャイニーズダイニング　TAMA Shibuya East Exit/Miyamasuzaka, Tokyo Chinese,Chinese / Okinawa Cuisine / General / Wine

玉代勢　文廣TAMAYOSE FUMIHIRO

The Chef's Recommendations

After grappling with Japanese and vegetarian cuisine, our chef Tamayose brings you the flavors of his home

Born in 1971, a native of Okinawa. After graduating from high school he spent a year attending culinary school, then honed his skills for five years at the formal Japanese restaurant Munakata in Ginza (now Shinbashi). After that he studied traditional vegetarian cuisine at Engakuji in Kita-Kamakura for three years, said to have been founded in 1282, before becoming head chef at Dedesuke where he served eight. In 2007 he opened Ryukyu Chinese Dining Tama. In 2009 he also started up Bio Wine & Food Tama in Marunouchi.

玉代勢　文廣TAMAYOSE FUMIHIRO

OYSTER & WINE VINOBLE OYSTER & WINE VINOBLE Akasaka, Tokyo Oyster Bar,Dining bar / Wine

濱岡　靖示Yasushi Hamaoka

A chef and wine expert who captivates people with extensive knowledge.

Mr. Hamaoka is a chef at VINOBLE and a wine expert certified as a senior sommelier by the Japan Sommelier Association. In his previous job, he was involved with wine and was knighted as a "Chevalier" and "Commandeur du Bon Temps" in France for his achievements in wine promotion. With the knowledge and recognition from the country of wine, he skillfully pairs wines with dishes, allowing guests to enjoy the deliciousness of wine and its perfect pairing with food.

濱岡　靖示Yasushi Hamaoka

Hanbe Garden 庭園と料亭　半べえ Minami-ku/Ujina, Hiroshima Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

川村　満Mitsuru Kawamura

He makes people smile with his gorgeous and beautiful kaiseki (traditional Japanese course) cuisine, bringing out the original tastes of carefully-selected ingredients.

He was born in 1963 in Hiroshima prefecture. As he wanted a professional skill on something, he chose to enter the cooking field. After having training at Hanbe Garden for about 10 years, he worked at various restaurant as the master chef, then returned to Hanbe Garden as the executive chef. With the motto [local production for local consumption], he fascinates many people with his beautiful kaiseki (traditional Japanese) cuisine using an abundance of ingredients directly sent from local farms.

川村　満Mitsuru Kawamura

Restaurant ranking

Browsing history

Izakaya Futami Sakaba

Mr. Okajima sources ingredients through his unique channels, mainly focusing on the Otoshibe fishing port in his hometown of Yakumo-cho.

Hitsumabushi Nagoya Bincho Kinshachi Yokocho Location

Yakiniku MOMOTARO

Mr. Oi is a cook with integrity who always works carefully as well as speedy service.

Trattoria BiCOLORE Yokohama

In constant pursuit of the ultimate cuisine, with the techniques learned at numerous famous restaurants

CANTINA Elboraccho

He wants to offer a space for everyone to enjoy a cheerful moment.

Bar Espanol LA BODEGA

The chef who learned recipes from various countries shows his skillful techniques, while bringing out the original taste of each ingredient.

Toyonaka Sakurae

His cherishes originality and develops one-of-a-kind flavors that cannot be found anywhere else

Hidagyu Ittoya Bakuro Ichidai Nagoya

Impressed with his boss's passion, he changed his specialty to Japanese BBQ.

Saitobi Hireya Bakuro Ichidai Nagoya EAST

He was brought up being influenced by his father who was the company president, and naturally decided to enter the cooking field.

Kako Usui

A veteran chef of 30 years

Imomatsu Kita-bekkan

A chef who provides "Dishes that make people happy" every day.

Ristorante La Tenda Rossa

The depth and charm of the local culture he learned in Tuscany

Yakiniku Horumon On The Rice

What Mr. Ito offers is the finest ingredients and delicious travel memories.

Sapporo Italian Restaurant Notte

After a parttime job in the industry, he set his sights on the path to becoming a chef

Shikiha - Kaiseki Yoshihito

Making good use of his rich experience at Japanese restaurants, he offers colorfully decorated dishes.

Fujiwara

Became interested in the world of cooking through a desire to delight others.

Uosakaba Pin

Displaying his talent with creative dishes that can only be found at Pin

Ryukyu Chinese Dining Tama

After grappling with Japanese and vegetarian cuisine, our chef Tamayose brings you the flavors of his home

OYSTER & WINE VINOBLE

A chef and wine expert who captivates people with extensive knowledge.

Hanbe Garden

He makes people smile with his gorgeous and beautiful kaiseki (traditional Japanese course) cuisine, bringing out the original tastes of carefully-selected ingredients.