Chef search result : Page 2

Juban Shuraba 十番　酒楽場 Azabu-Juban, Tokyo Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling)

ホ　テムンTemun Ho

A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.

Mr. Ho was born in Buan, South Korea. After coming to Japan, he began to walk the path of cooking. He has been honing his skills in various meat dishes through three years of training at a yakitori restaurant, three years at a yakiniku restaurant, and six years at a steak restaurant. Taking advantage of his rich experience, he entered Juban Shuraba in 2024. He continues to work diligently to provide guests with seasonal ingredients and carefully grilled dishes. Using fresh ingredients carefully selected from the Toyosu market, he is proud of the cooking style in front of guests.

ホ　テムンTemun Ho

Mawaranaisushi Hokuriku Gappa 廻らない寿司　北陸がっぱ Kawasaki, Kanagawa Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

西村　俊輔Shunsuke Nishimura

Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces.

Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces. Offering mawaranai sushi (not conveyor belt sushi), he enchants his guests with his delicate technique and passion. He provides heartwarming moments with careful attention to ingredients and hospitality.

西村　俊輔Shunsuke Nishimura

Agu-buta-shabu Izakaya Hakuryu Nishiki あぐー豚しゃぶ居酒屋　はくりゅう　錦 Nishiki-sanchome, Aichi Izakaya (Japanese tavern),Taverns / Shabu-shabu (boiled meat slices) / Okinawa Soba (noodles) / Okinawa Cuisine

杉崎　栄二Eiji Sugisaki

Mr. Sugisaki is a professional chef who continues to carefully express Japanese traditions with a quietly burning passion.

He was born in 1970 in Gifu. Although he chose the path of a chef on the advice of a relative, he was drawn to it and pursued a career in Japanese cuisine. After training at a famous restaurant in Kyoto, he honed his skills and sensibility while working as a chef at numerous restaurants. His experience and solid skills were highly evaluated, and he became the head chef at Agu-buta-shabu Izakaya Hakuryu Nishiki. He is an artisan chef who carefully prepares each dish in a quiet manner. His hands produce superb cuisine, a harmony of Japanese tradition and modern sensibilities.

杉崎　栄二Eiji Sugisaki

Stand-up Sushi Sushikawa 立食い鮨　鮨川 Sasazuka, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Japanese Sosaku (creative cuisine)

中山　友林Yurin Nakayama

From fishing as a hobby, Mr. Nakayama transitioned into the restaurant business as a handler of fresh seafood.

Mr. Nakayama was born in 1970 in Oita Prefecture. He has fished as a hobby since he was a child. After entering the workforce, he worked as a caregiver but switched to a career in the food industry, handling fresh fish. In 2005, at 35, he joined an izakaya franchise and started his own restaurant. He worked hard to keep it afloat for 10 years before closing it. Then, he began working at a restaurant specializing in seafood cuisine to start learning about fish again. In 2022, he left the restaurant and joined Sushikawa Co., Ltd. He works as a sushi maker at Stand-up Sush iSushikawa, which the company manages.

中山　友林Yurin Nakayama

Ginza Tamai 銀座　玉ゐ Ginza, Tokyo Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)

長谷川　久展Hisanobu Hasegawa

Mr. Hasegawa is encouraged by his customers' comments, "It was delicious!".

He started working at Nihonbashi Tamai in December 2014 and moved to Ginza Tamai in April 2016. During the past 42 years, he has worked in the food and beverage industry, mainly in the Japanese food field. It makes him very happy when customers tell him that the dishes he serves them are delicious, so he works hard every day with that feeling in mind. Considering that conger eel dishes are rare in the world, his ambition is to make delicious dishes that everybody has never tasted before.

長谷川　久展Hisanobu Hasegawa

Nepali & Indian Restaurant BASURI Teradacho ネパール＆インド　レストラン　BASURI　寺田町 Tennoji/Abenobashi, Osaka Indian Curry,Curry / Indian / Nepalese / Indian Curry

サプコタ　アジャヤAjaya Sapkota

Mr. Sapkota provides heartwarming hospitality with Nepalese food.

He was born in Nepal. With a dream of opening a restaurant in Japan, he came to Japan. He has been researching the authentic Indian and Nepalese cuisine he learned in his home country to match the Japanese palate. On November 20, 2023, he opened Nepali & Indian Restaurant BASURI with his family. He tries to maintain a restaurant with warm hospitality, the aroma of spices, and a smile on the faces of his guests.

サプコタ　アジャヤAjaya Sapkota

SUSHI-FUMI 鮨　ふみ Fukushima/Noda, Osaka Sushi,Japanese / Sushi / General / Sashimi (raw fish)/Seafood

平谷　史郎Fumio Hiraya

Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.

He was born in 1977 in Osaka. After graduating from culinary school, he started his training as a sushi chef at the long-established Fukukizushi Nihonbashi Main Branch in Osaka. For eight years, he studied the meticulous handcrafting of Edomae-zushi at this restaurant, which originated in Yanagibashi, Tokyo. He then studied at Sushi Noguchi in Kitashinchi and opened his restaurant, SUSHI-FUMI, in Fukushima in the fall of 2015. His meticulous and time-consuming work conveys the authentic taste and spirit of Edomae sushi. As a sake connoisseur, he has a reputation for selecting sake brands and his ability to heat sake at the right time.

平谷　史郎Fumio Hiraya

Common Well Common Well Shijo Karasuma/Karasuma Oike, Kyoto Cafe,Cafe/Sweets / Steak / Coffee / Hamburger

津田　親彦Chikahiko Tsuda

At 18, Mr. Tsuda began his culinary career and has continued to hone his skills with single-minded devotion.

He was born in 1979 in Kyoto. Originally interested in food, he started his career at the famous French restaurant Manyoken after graduating high school. Then, he gained experience at a hotel wedding hall, a teppanyaki restaurant, and a restaurant in town. He is currently working at Common Well.

津田　親彦Chikahiko Tsuda

Sukiyaki Shabu-shabu Medetaya すき焼きしゃぶしゃぶ　めでたや Asakusabashi, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

一場　恵Megumi Ichiba

Moving from the apparel to the restaurant industry, Ms. Ichiba conveys the charms of her hometown, Gunma, through cuisine.

She was born in Gunma. Her customer service experience in the apparel industry led her to enter the world of service. At Sukiyaki Shabu-shabu Medetaya, she introduces the fascinating culinary culture of various parts of Gunma Prefecture, focusing on Kusatsu, a local hot spring resort that is one of the most famous in Japan.

一場　恵Megumi Ichiba

Sosaku Ryori Matsu 創作料理　真都 Kokubuncho/Ichibancho, Miyagi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

大葉　敬太　Keita Oba

Mr. Oba provides a luxurious moment of hospitality with delicious ingredients from Miyagi.

He was born in 1990 in Miyagi. He began to cook as part of his physical preparation for sports and became a chef. Upon moving to Tokyo, he trained for three years at a famous French restaurant. Later, he studied at a Japanese restaurant and teppanyaki restaurant in Miyagi Prefecture. In May 2020, he opened Matsu to realize his wish to make "a restaurant that can fulfill the desire of adults." He responds flexibly to each person's request and attracts guests with various dishes.

大葉　敬太　Keita Oba

EL CIELO Kitanozaka Branch EL CIELO 北野坂店 Sannomiya, Hyogo Italian,Italian/French / Italian / Pasta / Pizza

仲井　睦Mutsumi Nakai

Mr. Nakai is a chef who offers fascinating dishes based on the experience and knowledge he has gained in Italy.

He was born in 1984 in Hyogo. The first time he ate Italian food, he was impressed, which led him to become an Italian chef. In 2018, he went to Firenze, Italy. For four and a half years, he devoted himself to learning everything from Italian regional cuisine to innovative techniques and actively interacted with experienced chefs. In 2023, he opened EL CIELLO with his younger brother. They continue to prepare attractive dishes with perfect teamwork as brothers.

仲井　睦Mutsumi Nakai

Ryouriya Somekawa 料理屋　染川 Gotanda, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

染川　昌裕Masahiro Somekawa

The Chef's Recommendations

Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.

He was born in 1976 in Kagawa. He began training at Nicho, a long-established Ryotei (Japanese restaurant) in his hometown and honed his skills at a Japanese restaurant in a hotel in Omi-Hachiman, Shiga. He then moved to Tokyo, where he studied at the Ginza branch of the famous Ryokan "Kagaya," which has its main restaurant in Wakura Onsen, Ishikawa, and also worked as the head chef of the restaurant's Tokyo Ariake branch. In 2015, he established his own restaurant, Somegawa, in Ikedayama, a historical residential place on high ground in the Jonan area. His seasonal omakase course, which is based on his belief that "cuisine makes people happy," is well-known among food connoisseurs.

染川　昌裕Masahiro Somekawa

Enman Izakaya Kougetsu 縁満居酒屋　皓月 Shijokawaramachi/Teramachi, Kyoto Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

山本　皓大Kodai Yamamoto

With a passion for cooking and a desire to preserve his own style, Mr. Yamamoto opened his restaurant.

He was born in 1987 in Shiga. Having the pleasure of seeing his food appreciated, he chose the path of a chef. He studied the basics of Japanese cuisine at Tsuji Culinary Institute and honed his skills at Biwako Otsu Prince Hotel and Arima View Hotel (now Arima Kirari). His experience as a head chef and store manager further deepened his skills and knowledge of Japanese cuisine. After 18 years of training, he opened Enman Izakaya Kougetsu in December 2023, wanting to cook freely. In addition to being a cook, he distributes cooking and game videos on the web.

山本　皓大Kodai Yamamoto

Niku Kappou - Niku Kabuku 肉割烹　肉かぶく Shinjuku East Exit/Kabukicho, Tokyo Steak,Yakiniku/Steak / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Wine

山本　雅光Masamitsu Yamamoto

Mr. Yamamoto entertains his guests and provides fulfilled time with the power of food that changed his life.

Mr. Yamamoto was born in 1977 in Nagano Prefecture. His father took him to a restaurant where he tasted "Dojo (loaches)" for the first time. He was so impressed by the fantastic taste that he entered the culinary world to create his own impressive cuisine. After training at a long-established onsen ryokan (Japanese inn) and a kaiseki (Traditional Japanese course cuisine) restaurant in Ginza, he traveled to India, Hong Kong, Switzerland, Canada, and Thailand to hone his culinary skills to learn about cuisines from around the world. In Thailand, he won the Ironman cooking competition on a TV program. After that, he was trusted enough to manage embassy receptions for state guests and returned to Japan.

山本　雅光Masamitsu Yamamoto

Kokubuncho Kurotaka 国分町　黒髙 Kokubuncho/Ichibancho, Miyagi Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Sake

穂?　恒彦Tsunehiko Hotaka

Mr. Hotaka is a chef dedicated to the culinary profession in Sendai. His seasonal courses prepared with seafood from the Sanriku region enchant guests.

He was born in 1960 in Miyagi. The master of Kokubuncho Kurotaka. After graduating from culinary school, he has studied for many years, starting his career at a Japanese restaurant in Sendai. While learning and deepening his knowledge of Japanese cuisine's traditional techniques and tastes, he also acquired Italian techniques to broaden his culinary horizons. He pursues a Japanese x Western approach to cooking that further enhances the appeal of the ingredients. In addition, he has acquired a highly specialized "fugu chef's license." After working as a chef at a famous Japanese restaurant in Tachimachi, he has worked in Kokubuncho since opening his current restaurant in the fall of 2022.

穂?　恒彦Tsunehiko Hotaka

Koshitsu Wagyu Yakiniku Gin Namba Branch 個室和牛焼肉吟難波店 Namba, Osaka Japanese,Japanese / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

平子　貴利Takatoshi Hirako

Mr. Hirako works hard every day to serve delicious Yakiniku and create a comfortable atmosphere for guests.

He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. Having felt the appeal of work that lets him see guests' smiling faces, he entered the world of dining. While working at a Yakiniku restaurant, he met the president of his current company and changed his job. Currently, he displays his skills as the restaurant head of Koshitsu Wagyu Yakiniku Gin Namba Branch, a Wagyu beef BBQ restaurant with private rooms. He spends his days serving delicious Yakiniku and working hard to create a comfortable atmosphere for guests.

平子　貴利Takatoshi Hirako

Sakanaya Soma Yanagawa Branch さかな家そう馬　柳川店 Yanagawa/Omuta/Chikugo, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Wine

Yakiniku Horumon Teppan Nabe Yun 焼肉・ホルモン鉄板鍋　ゆん Honmoku/Yamate, Kanagawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Nabe (hot pot) / Yakiniku (grilled meat) / Horumon (offal meat)

権　奇鎬Giho Kwon

Mr. Kwon's life as a chef began when he was a boy. He offers the taste of his roots in Yokohama.

He was born in 1957 in Yamaguchi. His family owned a Yakiniku restaurant in Shimonoseki, so he acquired his cooking skills as a young boy while helping his family with their business. Then, he worked as a chef from his 20s to 30s. He left the food and beverage industry once but returned to it around 2021. Later, he opened Yakiniku and Horumon Teppan Nabe Yun in Yokohama as the owner and chef. He now serves Yakiniku, Horumon, and Teppan Nabe, which are his roots as a chef, in Yokohama.

権　奇鎬Giho Kwon

Beef Tenderloin Yakiniku Restaurant SHINBA 牛ヒレ焼肉の名紋神刃 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Steak / Yakiniku (grilled meat)

Sakanaya Soma Nishimachi Branch さかな家そう馬　西町店 Kurume, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

Restaurant ranking

Browsing history

Juban Shuraba

A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.

Mawaranaisushi Hokuriku Gappa

Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces.

Agu-buta-shabu Izakaya Hakuryu Nishiki

Mr. Sugisaki is a professional chef who continues to carefully express Japanese traditions with a quietly burning passion.

Stand-up Sushi Sushikawa

From fishing as a hobby, Mr. Nakayama transitioned into the restaurant business as a handler of fresh seafood.

Ginza Tamai

Mr. Hasegawa is encouraged by his customers' comments, "It was delicious!".

Nepali & Indian Restaurant BASURI Teradacho

Mr. Sapkota provides heartwarming hospitality with Nepalese food.

SUSHI-FUMI

Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.

Common Well

At 18, Mr. Tsuda began his culinary career and has continued to hone his skills with single-minded devotion.

Sukiyaki Shabu-shabu Medetaya

Moving from the apparel to the restaurant industry, Ms. Ichiba conveys the charms of her hometown, Gunma, through cuisine.

Sosaku Ryori Matsu

Mr. Oba provides a luxurious moment of hospitality with delicious ingredients from Miyagi.

EL CIELO Kitanozaka Branch

Mr. Nakai is a chef who offers fascinating dishes based on the experience and knowledge he has gained in Italy.

Ryouriya Somekawa

Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.

Enman Izakaya Kougetsu

With a passion for cooking and a desire to preserve his own style, Mr. Yamamoto opened his restaurant.

Niku Kappou - Niku Kabuku

Mr. Yamamoto entertains his guests and provides fulfilled time with the power of food that changed his life.

Kokubuncho Kurotaka

Mr. Hotaka is a chef dedicated to the culinary profession in Sendai. His seasonal courses prepared with seafood from the Sanriku region enchant guests.

Koshitsu Wagyu Yakiniku Gin Namba Branch

Mr. Hirako works hard every day to serve delicious Yakiniku and create a comfortable atmosphere for guests.

Sakanaya Soma Yanagawa Branch

Yakiniku Horumon Teppan Nabe Yun

Mr. Kwon's life as a chef began when he was a boy. He offers the taste of his roots in Yokohama.

Beef Tenderloin Yakiniku Restaurant SHINBA

Sakanaya Soma Nishimachi Branch