Chef search result : Page 15

Chinese Cuisine Chikuen 中国料理　竹園 Kinshicho/Sumiyoshi, Tokyo Chinese,Chinese

増井　久Hisashi Masui

Presenting Chinese cuisine crafted through accumulated techniques and delicate attention.

Mr. Masui was born in 1977 in Miyagi Prefecture. While growing up in Tohoku, a region known as a gourmet treasure trove, he was exposed to a wide variety of ingredients and aspired to pursue a career in food. He began his real training in 2001 at a Chinese restaurant in the Sendai Kokusai Hotel. Then he assumed his current position after serving as the head chef of Chinese Cuisine Chikuen at the Shibuya Tobu Hotel in 2018. He handmakes many of the ingredients defining the flavors of Chinese cooking, including fragrant oils like scallion oil along with XO sauce and chicken paitan soup. A truly talented chef, he treats guests to complex yet unified dishes of brilliant flavors and rich color.

増井　久Hisashi Masui

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store 酒ト和食ほっこり京都木屋町本店 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

富山　梓Azusa Tomiyama

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

He was born in 1998 in Kagoshima. He loves to cook and enjoys eating delicious food. Wanting to bring joy to people through cooking, he wished to eventually own his restaurant. As he gained experience as a chef, he came across Hokkori and joined the restaurant.

富山　梓Azusa Tomiyama

Sushi Sukiyaki Akamechan 寿し・すき焼き　あかめちゃん Kanazawa Station, Ishikawa Sushi,Japanese / Sushi / Sukiyaki (hot pot stew) / Sake

清水　義男Yoshio Shimizu

A father and daughter take on a new challenge.

For more than 50 years, Mr. Shimizu has been making sushi at Akame Sushi, which has been loved by locals and tourists in front of Kanazawa Station. Responding to the voices of guests who want to drink in a relaxed atmosphere, enjoy meat dishes as well as fish, and relax with loved ones, he opened Sushi Sukiyaki Akamechan on March 1, 2023. He is trying out his new dream by teaming up with his daughter, who is challenging herself in the restaurant business from a different industry, hoping to cheer up people of her generation.

清水　義男Yoshio Shimizu

Yakiniku Motoyama Ebisu Branch 焼肉もとやま恵比寿店 Ebisu, 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

Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch 串かつ酒場　ひろかつ　上野アメ横店 Ueno, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian cuisine.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.

小俣　卓也Takuya Omata

Unagi no Naruse Fukuoka Fukutsu Branch 鰻の成瀬　福岡福津店 Munakata, Fukuoka Unagi (eel),Japanese / General / Unagi (eel) / Donburi (rice bowl)

野田　健留Takeru Noda

Mr. Noda wants to create a restaurant that is friendly to everyone regardless of age or gender.

He was born in 1980 in Fukuoka. After graduating from university, he worked as an elementary and junior high school teacher for 20 years. He found time to spend interacting with children to be the most rewarding thing in his life, but one day, he realized there were not enough places for older people to stay. While thinking about creating a place where they can relax, he came to know "Unagi no Naruse." He fell in love with the delicious eel and the restaurant's atmosphere and thought of running the restaurant himself. He retired from his job as a teacher and started "Unagi no Naruse Fukuoka Fukutsu Branch."

野田　健留Takeru Noda

Tabehoudai Sukiyaki Jyuniten Hiroo 食べ放題　すき焼き十二天　広尾 Hiroo, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Sake

高堰　晴信Harunobu Takaseki

After going through Japanese and Western cuisine, Mr. Takaseki stepped into the world of meat.

He was born in 1993 in Akita. After 3 years of experience at a Kappo and Japanese restaurant in Saitama from 18, he went to a Mediterranean restaurant in Tokyo. He also worked as head chef at its affiliated wine bar for four and a half years. After about two years of experience in Italian and French, he joined his current company. He served as sous chef of The INNOCENT CARVERY in the Shinmaru Building for four years. At the same time, he served as the assistant chef for about two years at Marunouchi Sukiyaki Jyuniten. Then, with the opening of Sukiyaki Jyuniten Hiroo, he became its head chef.

高堰　晴信Harunobu Takaseki

Kankoku Chicken DAOL 韓国チキン　DAOL　（ダオル） Shinjuku East Exit/Kabukicho, Tokyo Korean,Other Asian / Korean / Asian Creative Cuisine

キムKim

Proposing a new world of Korean cuisine that takes guests to an extraordinary place.

It was the owner, Mr. Seo Wonho's idea to open a Korean restaurant that is a departure from the busy restaurants and is like a stylish and relaxed restaurant, and he conceived of everything from the restaurant's interior to the menu development. Then DAOL opened in Shin-Okubo on October 6, 2022. Mr. Kim is showing his skills as the restaurant manager, welcoming guests with a warm smile.

キムKim

RUSTEAKS RUSTEAKS Hiroo, Tokyo Steak,Yakiniku/Steak / Californian Cuisine / Steak / Wine

加藤　良介Ryosuke Kato

Maximizing the potential of meat and pursuing the ideal meat dish.

Mr. Ryosuke Kato was born in Tokyo. After graduating from school, he worked at a hotel in Tokyo, where he studied service and then honed his skills in French and Italian restaurants. Specializing in international fusion cuisine, he came to specialize in meat dishes after becoming independent. In 2015, he opened RUSTEAKS in Hiroo. He has been involved in various producing businesses up to the present.

加藤　良介Ryosuke Kato

Wagyu Yakiniku Kakunoshin Roppongi Branch 和牛焼肉格之進六本木店 Roppongi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Steak / Yakiniku (grilled meat)

柏木　悠希Yuki Kashiwagi

Mr. Kashiwagi was fascinated by food and beverage and jumped into the food industry. He now leads the restaurant as a manager.

Mr. Kashiwagi was born in 1997 in Tokyo. He originally liked food, and he was interested in it. The thought that he wanted to be a motivation to serve dishes or provide services to amuse the guests in the restaurant industry, he chose his career to work in the food industry. He joined the company and gained training in "Kakunoshin F." He was transferred to "Wagyu Yakiniku Kakunoshin Roppongi Branch" in 2021 and became a manager in 2023.

柏木　悠希Yuki Kashiwagi

Akaushi Dining yoka-yoka KITTE Hakata Branch あか牛Dining yoka-yoka KITTE博多店 Hakata Station, Fukuoka Steak,Yakiniku/Steak / Gyudon (beef bowl) / Hamburger Steak / Steak

八坂　良Ryo Yasaka

Mr. Yasaka's life as a chef started from an experience at a wedding hall.

He was born in 1971 in Saga. During the summer vacation of high school students, he worked part-time in the kitchen at a local wedding hall. At that time, he knew the fun of cooking and chose a chef as his future dream. After graduation, he entered the world of cooking and started training. He spent 15 years at a Chinese restaurant and a total of 15 years at a Korean restaurant, a Yakiniku (Japanese BBQ) restaurant, a Japanese restaurant, and so on. Currently, he works as a chef at Akaushi Dining yoka-yoka KITTE Hakata branch.

八坂　良Ryo Yasaka

Sushi Nakao 鮨なか尾 Shimokitazawa, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

中尾　康高 Yasutaka Nakao

Mr. Nakao makes sushi using his own unique philosophy and style.

He was born in 1970 in Osaka. Since childhood, he has been dexterous with his hands and likes to make things. After gaining about five years of experience at his first apprenticeship, he visited sushi restaurants in Ginza, Kagurazaka, Aoyama, and other places, where he learned different working methods and ideas. As he continued training, he gradually dreamed of owning his restaurant. In 2020, he opened Sushi Nakao.

中尾　康高 Yasutaka Nakao

Shimbashi Ren / SAKE STAND R 新ばし煉 / SAKE STAND R Shimbashi/Shiodome, Tokyo Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake

金内　健一Kenichi Kanauchi

Mr.Kanauchi cooks dishes that respect the ingredients and fascinate everyone who eats them.

In the unique customs of the artisan world, he earnestly learns Japanese cooking duties. While preserving traditional dishes and tackling new challenges, he strives daily with the motto of "providing dishes that impress our customers". After training at "Nadaman", he gained experience at restaurants in Tokyo and returned to his hometown Sendai. Afterward, he traveled to seven countries overseas and was involved in openings of five-star hotels and street-level stores. Based on the skills and sensibilities cultivated so far, he joined [Shinbashi Refined / SAKE STAND R] in October 2024.

金内　健一Kenichi Kanauchi

Japanese restaurant Miyabi-Tei 日本食「雅庭」 Higashi-Ku/Shinkansen entrance, Hiroshima Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Teppanyaki (iron griddle grilling)

石田　洋輝Hiroki Ishida

Delivering the essence of traditional Japanese cuisine with heartfelt care.

Mr. Hiroki Ishida was born in Muroran, Hokkaido. After working at the Westin Tokyo Hotel, he has served restaurants in Ginza and metropolitan Tokyo areas, including long-established ryotei. In 2011, with the opening of the Sheraton Grand Hotel Hiroshima, he assumed the role of head chef at Miyabi-Tei. Always with the spirit of hospitality in mind, he strives to provide dishes that exceed his customers' expectations, not only from Japan but also from other countries with different cultures. He believes it is his mission to pass on the tradition of Japanese cuisine to the younger generation.

石田　洋輝Hiroki Ishida

Shibuya Kotegaeshi 渋谷こてがえし Shibuya Center-Gai/Koen-Dori, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

番場Banba

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.

番場Banba

Yakiniku Wabi Sabi Hozenji-Yokocho Main Branch 焼肉侘び寂び　法善寺横丁本店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine

宮里　常治Tsuneharu Miyasato

Mr. Miyasato has loved to eat since he was a child and cooked by himself.

He was born in 1981 in Okinawa. From an early age, he loved eating and cooking his food at home. At the age of 20, he entered the culinary world and began his training. He honed his skills for 17 years at a kappo restaurant, which once won a star in the Michelin Guide, and for three years at a sushi restaurant. Currently, he is the owner of Yakiniku Wabi Sabi, which opened in June 2022. He says he wants guests to spend a relaxing and peaceful time in a relaxed atmosphere.

宮里　常治Tsuneharu Miyasato

FIFTY-FIVE TOKYO Ebisu Branch FIFTY-FIVE　TOKYO　恵比寿店 Ebisu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Yakiniku (grilled meat)

川島　貴彦Takahiko Kawashima

Mr. Kawashima uses his experience to bring smiles to many people's faces with fine-tasting "Yakiniku"!

He was born in 1978. Entered high school, where he could obtain a cooking license. After honing his skills at a French restaurant, he further studied cooking at Ecole Tsuji Tokyo. Following graduation, he gained experience as a bartender and manager at an Italian restaurant in Kyobashi and a dining bar before joining the Yakiniku Shibaura group at 32. Having spent 10 years in the company, he has been involved in the current restaurant since its reopening and was appointed head chef. Changing the way of cutting the meat depending on the day's conditions, he offers new ways of eating each part of the meat and unique flavor combinations, which have been well received.

川島　貴彦Takahiko Kawashima

Maruya Honten Meieki 3-chome Branch まるや本店　名駅3丁目店 Nagoya Station, Aichi Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Hitsumabushi (eel bowl) / Unagi (eel)

坂本　恵利Eri Sakamoto

Ms. Sakamoto has dedicated herself to honing her skills as a cook and continues to pursue the essence of Japanese cuisine.

She has loved cooking since she was a child and joined Maruya Honten upon graduation from high school. While learning the basics of Japanese cuisine, she made her way to becoming an eel chef. She has experience in most of the restaurant's branches and is now the head chef. With her many years of experience, she works daily to satisfy her guests further.

坂本　恵利Eri Sakamoto

Location Dining Nagi ロケーションダイニング　凪 Onna-son, Okinawa Japanese,Japanese / Japanese Beef Steak / Shabu-shabu (boiled meat slices) / International/Fusion

岩下　拓人Takuto Iwashita

With his highly creative cuisine, this chef is on a mission to invent dishes that never get old

Born in January 1981, in Kagoshima prefecture, he moved to Okinawa for university. His part time job at a hotel during his student years made him want to pursue a career in cooking. After gaining experience serving customers in the hall, he started to get involved in food preparation. His palate, nurtured by his keen cook of a mother, helped his talent as a chef to blossom. Now, as a manager of Location Dining Nagi, he spends every day introducing his customers to the charms of Okinawan food. He is constantly perfecting his culinary art and is a recognized authority on creative cuisine. Every day, he spares no effort in his quest to please his customers.

岩下　拓人Takuto Iwashita

Ippin Yakitori Kushikatsu Oden Taishu Izakaya Hirokatsu Shibuya Dogenzaka Branch 一品焼鳥串カツおでん大衆居酒屋ひろかつ渋谷道玄坂店 Dogenzaka/Shinsen, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian cuisine.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.

小俣　卓也Takuya Omata

Restaurant ranking

Browsing history

Chinese Cuisine Chikuen

Presenting Chinese cuisine crafted through accumulated techniques and delicate attention.

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

Sushi Sukiyaki Akamechan

A father and daughter take on a new challenge.

Yakiniku Motoyama Ebisu Branch

Enjoy carefully selected Kobe beef.

Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch

Trained at various types of restaurants, including Japanese and Italian cuisine.

Unagi no Naruse Fukuoka Fukutsu Branch

Mr. Noda wants to create a restaurant that is friendly to everyone regardless of age or gender.

Tabehoudai Sukiyaki Jyuniten Hiroo

After going through Japanese and Western cuisine, Mr. Takaseki stepped into the world of meat.

Kankoku Chicken DAOL

Proposing a new world of Korean cuisine that takes guests to an extraordinary place.

RUSTEAKS

Maximizing the potential of meat and pursuing the ideal meat dish.

Wagyu Yakiniku Kakunoshin Roppongi Branch

Mr. Kashiwagi was fascinated by food and beverage and jumped into the food industry. He now leads the restaurant as a manager.

Akaushi Dining yoka-yoka KITTE Hakata Branch

Mr. Yasaka's life as a chef started from an experience at a wedding hall.

Sushi Nakao

Mr. Nakao makes sushi using his own unique philosophy and style.

Shimbashi Ren / SAKE STAND R

Mr.Kanauchi cooks dishes that respect the ingredients and fascinate everyone who eats them.

Japanese restaurant Miyabi-Tei

Delivering the essence of traditional Japanese cuisine with heartfelt care.

Shibuya Kotegaeshi

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

Yakiniku Wabi Sabi Hozenji-Yokocho Main Branch

Mr. Miyasato has loved to eat since he was a child and cooked by himself.

FIFTY-FIVE TOKYO Ebisu Branch

Mr. Kawashima uses his experience to bring smiles to many people's faces with fine-tasting "Yakiniku"!

Maruya Honten Meieki 3-chome Branch

Ms. Sakamoto has dedicated herself to honing her skills as a cook and continues to pursue the essence of Japanese cuisine.

Location Dining Nagi

With his highly creative cuisine, this chef is on a mission to invent dishes that never get old

Ippin Yakitori Kushikatsu Oden Taishu Izakaya Hirokatsu Shibuya Dogenzaka Branch

Trained at various types of restaurants, including Japanese and Italian cuisine.