Chef search result : Page 37

SH’UN Wine & Dine ワイン＆ダイン「シュン」 Namba, Osaka Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

大津　康樹Koki Otsu

Mr. Otsu is a chef who pursues the possibilities of Japanese cuisine from a unique perspective and serves delicious food.

He was born in 1981 in Yamaguchi. Chose to become a Japanese chef because he was interested in being a cook. He started his career at the New Otani Osaka Shiromi. Based on his experience there, he trained at a counter kappo restaurant in Tamatsukuri. In 2011, he moved on to SH’UN Wine & Dine, where he is currently the head chef. He finds satisfaction when his thoughts and feelings in cooking reach the guests, enjoying his daily creative activities.

大津　康樹Koki Otsu

WASHOKU Seafood Ocean WASHOKU　海の幸　おーしゃん Susukino, Hokkaido Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton)

坂本　康太Kota Sakamoto

Offering a novel setting for an uplifting experience.

While working as a stage actor in Tokyo, Mr. Sakamoto got the opportunity to work in a restaurant and moved to Hokkaido. He is now the manager of "WASHOKU Seafood Ocean", which opened on October 29, 2022. With the desire to "work related to people" and "to meet and talk to various people," he aims to create a comfortable restaurant for guests and staff.

坂本　康太Kota Sakamoto

Hitori Shabu Shabu Nanadaime Matsugoro ひとりしゃぶしゃぶ七代目松五郎 Akasaka, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

百瀬　和輝Kazuki Momose

Mr. Momose brings people joy through shabu-shabu. A chef that continues to pursue new forms of Japanese cuisine.

While working at the affiliated restaurant Kuriya Nanadaime Matsugoro, he was appointed to be in charge of Hitori Shabu Shabu Nanadaime Matsugoro. He has spent much of his career as a chef honing his skills in the Nanadaime Matsugoro group. He is now managing a new style of restaurant based on his desire for customers to casually enjoy shabu-shabu, which lets them fully enjoy A4 and A5-ranked matured black Wagyu beef.

百瀬　和輝Kazuki Momose

Orankuya Main Branch おらんく家　本店 Kochi Station/Harimayabashi, Kochi Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / General

松尾博昭Hiroaki Matsuo

Please enjoy Kochi's local cuisine and Sushi to your heart's content at Orankuya.

In addition to a variety of seasonal live fish served as sushi, you can enjoy Kochi's representative local cuisine such as "straw-grilled bonito tataki" grilled right in front of you and "moray eel dishes" in a relaxing atmosphere. Of course, they also offer specialty bamboo sake and local japanese sake. Feel free to drop by and enjoy.

松尾博昭Hiroaki Matsuo

Trattoria Pizzeria LOGIC Ikebukuro Branch Trattoria　Pizzeria　LOGIC　池袋店 Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

Rokkasen Nishiguchi Main Branch 六歌仙西口本店 Shinjuku West Exit/Tochomae, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

迫田　進一郎Shinichiro Sakoda

Welcoming guests with gracious customer service.

Was born in 1972 in Kagoshima. He originally worked in another field, but had the opportunity to join the food service industry. Day by day, as he continued to see customers' happy faces, he grew to understand how wonderful the industry was. As the owner of Rokkasan, he warmly welcomes every guest.

迫田　進一郎Shinichiro Sakoda

Kappou Toumyou 割烹　燈明 Ginza, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

101 ICHI-MARU-ICHI 101 ICHI-MARU-ICHI Asakusa, Tokyo Dining Bar,Dining bar / General / Cake / Whisky

鈴木　隆介Ryusuke Suzuki

Mr. Suzuki is a dining leader who prioritizes hospitality for his guests.

He was born in 1992 in Ibaraki. Influenced by the staff working happily at a restaurant he used to visit while in college, he entered the restaurant industry with the idea that he would be able to work comfortably as himself. After gaining experience in service and bars in dining and French restaurants, he started working at 101 ICHI-MARU-ICHI as an opening staff in December 2022. He manages the restaurant with his hospitable smile and solid skills.

鈴木　隆介Ryusuke Suzuki

Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch 菓匠花桔梗名古屋能楽堂蓬左 hosa 店 Marunouchi, Aichi Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Coffee / Japanese Tea

伊藤　誠敏Masatoshi Ito

Born into a family of Japanese confectioners for generations, following the path of Wagashi.

Mr. Ito was born in 1978 in Aichi. As his family owned a traditional Japanese confectionery shop, he grew up watching his grandfather and father, both confectioners and naturally aspired to follow in their footsteps. Trained at "Chou" in Nagoya and opened his own confectionery shop, Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch. Located on the first floor of the Nagoya Noh Theater, where Noh and Kyogen plays are performed, the shop gained popularity as a place to enjoy traditional wagashi after experiencing Japanese culture.

伊藤　誠敏Masatoshi Ito

Matsusaka Ushi Tajima 松阪牛田じま Toyocho/Minami-Sunamachi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

水原　裕文Hirofumi Mizuhara

Mr. Mizuhara wants to expand the scope of his work and create a future with his own hands.

He was born in 1982 in Chiba. His love of cooking and desire to become an expert led him to become a chef. First, he started working part-time at an izakaya (Japanese-style pub) through an acquaintance. Later, he joined his current company to study cooking in earnest. Now, he spends his days in the "Matsusaka Ushi Tajima" kitchen.

水原　裕文Hirofumi Mizuhara

Oniku Shoan Harubina 御肉匠庵　春日那 Oita, Oita Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat) / Korean

桐村　将司Masashi Kirimura

A chef who welcomes diners with heartfelt service and carefully prepared food.

Mr. Kirimura was born in December of 1980 and grew up in Oita Prefecture. His family ran a yakiniku (grilled meat) restaurant during his childhood, which offered him a chance to learn about butchering and meat preparation. He took his first genuine steps to becoming a chef as a way to carry on the characteristic flavors of authentic Korean dishes like kimchi and namul. After spending close to six years working at various restaurants throughout Fukuoka, he came back to his parents' yakiniku restaurant to handle the kitchen and hospitality, as well some management duties. Presently at Oniku Shoan Harubina, he offers guests profoundly flavorful dishes with expertly prepared meat.

桐村　将司Masashi Kirimura

Fukusensou 福泉操 Yanagawa/Omuta/Chikugo, Fukuoka Unagi (eel),Japanese / Sashimi (raw fish)/Seafood / Unagi (eel) / Local Japanese Cuisine

谷口　優作Yuusaku Taniguchi

Mr. Taniguchi is a chef who delights many people in Yanagawa, a famous eel place.

He is a chef at Fukusensou. A part-time job at a Chinese restaurant in high school inspired him to enter the restaurant industry. After working as a chef at a Japanese restaurant in a hotel, he joined Fukusensou. Since joining the company, he experienced from sauce making to quality control of eels. Currently, in charge of overall management, he is entertaining many people in Yanagawa, well known for its eel.

谷口　優作Yuusaku Taniguchi

Kioicho Fukudaya 紀尾井町　福田家 Nagatacho, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

松下　俊一Shunichi Matsushita

The Chef's Recommendations

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Mr. Matsushita was born in 1969 in Nagano. The head chef at Fukudaya. Raised among the nature of southern Nagano, he grew up knowing the food ingredients of mountain villages. After graduating high school, he studied at Tsuji Culinary Institute in Osaka, and then moved to Tokyo. After refining his skills at a fugu blowfish restaurant in Ginza, and Japanese restaurants in high-class hotels in Tokyo and Hakone, he started his working relationship with Fukudaya in 2006. After serving as the sous chef for many years, he began his current position in 2016. He makes delicious seasonal dishes and every day perfects the taste of food served on dinnerware made by Rosanjin, charming guests from Japan and overseas.

松下　俊一Shunichi Matsushita

Cafe Sou Hiroshima Miyajimaguchi Branch Cafe 蒼広島宮島口店 Hatsukaichi/Otake, Hiroshima Pancake,Cafe/Sweets / Cake / Parfait / Others

北川　由Yu Kitagawa

Ms. Kitagawa is a reliable manager who takes a multi-faceted role from the kitchen to the hall.

She was born in 1997 in Yamaguchi. As her first challenge in the restaurant industry, she trained at the headquarters and joined the operation of Cafe Sou Hiroshima Miyajimaguchi Branch as an opening staff member from the launch in 2022. While she has a gentle and calm personality, she shows her dependability in the store's management. She is active in multiple roles, from the kitchen to the hall, and currently plays a leadership role as the store manager. She will also use her experience in a new restaurant scheduled to open soon.

北川　由Yu Kitagawa

Shozan Shozan Sendai City, Miyagi French,Italian/French / French / Wine / Sake

八島　保Tamotsu Yashima

Mr. Yashima fascinates guests with seasonal delicacies based on French cuisine paired with various fine wines.

He was born in 1979 in Fukushima. Having loved cooking since childhood, he decided to pursue a professional career. After graduating from Ecole d'Art Culinaire de Miyagi, he began his professional training at Shozankan. At this banquet facility, he acquired various culinary skills and techniques focusing on French and Italian cuisine. Then he worked as a sous-chef atRistorante Padrino del Shozan in it. In 2023, he was appointed as the head chef of Shozan, which opened following the charm of the same restaurant. He collaborates with Mr. Monma, a sommelier from the Shozankan era, to create fascinating pairings.

八島　保Tamotsu Yashima

Onzoshi Kiyoyasutei 御曹司　きよやす邸 Roppongi, Tokyo Japanese,Japanese / General / Japanese Beef Steak / Teppanyaki (iron griddle grilling)

今野　正博IMANO MASAHIRO

He started as a chef and his career carried him into management.

He remembers how moving it is to see delighted diners who came all the way out to taste his cooking enjoy the meals he set out for them!

今野　正博IMANO MASAHIRO

SKYTREE(R) VIEW RESTAURANT REN スカイツリー(R)ビューレストラン簾 Kinshicho/Sumiyoshi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / French / Steak

宮本　哲也Tetsuya Miyamoto

Master chef of Japanese cuisine.

Mr. Tetsuya Miyamoto is the Technical Director of Nihon-ryori Kenkyukai (society for research on Japanese cuisine), as well as the Chairman of the Toho Cooks Association. After working as the Japanese cuisine master chef at Utsunomiya Tobu Hotel Grande, he became the Japanese cuisine master chef of Tobu Hotel Levant Tokyo in April 2019.

宮本　哲也Tetsuya Miyamoto

Ushikoi Shibuya Branch 赤身焼肉のカリスマ「牛恋　渋谷店」 Shibuya South Exit, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sousaku Sushi (creative sushi)

小泉　孟Hajime Koizumi

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.

小泉　孟Hajime Koizumi

Hakata Motsunabe Yamanaka Hakata Branch 博多もつ鍋　やま中　博多店 Hakata Station, Fukuoka Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Sake

冨永　隆二Ryuji Tominaga

Mr. Tominaga conveys the ideas and techniques he has cultivated to his successors and maintains high-quality flavor at this long-standing restaurant.

Mr. Tominaga was born in 1969 in Saga and came to Fukuoka for his higher education. Although he had never eaten Motsunabe (offal hotpot) before then, he was captivated by the outfits at Hakata Motsunabe Yamanaka and joined as a part-time hall staff. After that, he started his career as a chef while working other jobs. At the time, motsunabe was not very well known, but he worked hard to convey how delicious it was. He focused on honing his skills and was also involved in restaurant launches. As restaurant administrator and manager, he supervises all branches.

冨永　隆二Ryuji Tominaga

Nihonshu Bar Ryu 日本酒BAR龍 Kumamoto, Kumamoto Bar/Cocktails,Bars (pubs) / Beer / Sake / Local Sake

遠山　智帝Tomotada Toyama

Having entered the culinary world by following in the footsteps of his father, a sushi chef, Mr. Toyama is now passing on the excellent relationship between sake and cuisine.

He was born on December 12, 1978, in Kumamoto-shi. He grew up watching his father, a sushi chef, and he naturally wanted to enter the culinary world. After graduating from Tokiwa Culinary School, he began training at the sushi kappo restaurant Sasasho in Fukuoka. After working at several other restaurants, he became a chef at his family's restaurant, Kinzushi. In 2012, he opened Nihonshu Bar Ryu, aiming to provide a place where people can casually enjoy the depth of sake. He always offers dishes that go well with sake and new sake encounters.

遠山　智帝Tomotada Toyama

Restaurant ranking

Browsing history

SH’UN Wine & Dine

Mr. Otsu is a chef who pursues the possibilities of Japanese cuisine from a unique perspective and serves delicious food.

WASHOKU Seafood Ocean

Offering a novel setting for an uplifting experience.

Hitori Shabu Shabu Nanadaime Matsugoro

Mr. Momose brings people joy through shabu-shabu. A chef that continues to pursue new forms of Japanese cuisine.

Orankuya Main Branch

Please enjoy Kochi's local cuisine and Sushi to your heart's content at Orankuya.

Trattoria Pizzeria LOGIC Ikebukuro Branch

Rokkasen Nishiguchi Main Branch

Welcoming guests with gracious customer service.

Kappou Toumyou

101 ICHI-MARU-ICHI

Mr. Suzuki is a dining leader who prioritizes hospitality for his guests.

Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch

Born into a family of Japanese confectioners for generations, following the path of Wagashi.

Matsusaka Ushi Tajima

Mr. Mizuhara wants to expand the scope of his work and create a future with his own hands.

Oniku Shoan Harubina

A chef who welcomes diners with heartfelt service and carefully prepared food.

Fukusensou

Mr. Taniguchi is a chef who delights many people in Yanagawa, a famous eel place.

Kioicho Fukudaya

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Cafe Sou Hiroshima Miyajimaguchi Branch

Ms. Kitagawa is a reliable manager who takes a multi-faceted role from the kitchen to the hall.

Shozan

Mr. Yashima fascinates guests with seasonal delicacies based on French cuisine paired with various fine wines.

Onzoshi Kiyoyasutei

He started as a chef and his career carried him into management.

SKYTREE(R) VIEW RESTAURANT REN

Master chef of Japanese cuisine.

Ushikoi Shibuya Branch

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

Hakata Motsunabe Yamanaka Hakata Branch

Mr. Tominaga conveys the ideas and techniques he has cultivated to his successors and maintains high-quality flavor at this long-standing restaurant.

Nihonshu Bar Ryu

Having entered the culinary world by following in the footsteps of his father, a sushi chef, Mr. Toyama is now passing on the excellent relationship between sake and cuisine.