Chef search result : Page 39

Sandaime Wakihiko Shouten Shin-Fukushima Main Branch 三代目　脇彦商店　新福島本店 Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ)

松本　龍彦Tatsuhiko Matsumoto

If you forget your gratitude, you won't be able to meet delicious Japanese Wagyu.

Mr. Matsumoto is from Hyogo. He honed his skills by learning everything from cutting meat to judging it, mainly at famous restaurants in the Kansai region that specialize in meat dishes regardless of genre. Through his experience as a chef, he has always looked at meat, but the producers and suppliers understand the ingredients best. That is why he never misses saying, “Thank you for always supplying the best meat,” to Wagyu beef farmers and suppliers who carefully raise and deliver the beef.

松本　龍彦Tatsuhiko Matsumoto

DUMBO PIZZA FACTORY Yokohama DUMBO PIZZA FACTORY 横浜 Yokohama Station, Kanagawa Italian,Italian/French / Italian / Pizza / Beer

Mar de Christiano's マル・デ・クリスチアノ Shinjuku Station South Exit/Yoyogi, Tokyo Spanish/Mediterranean,Global/International / Portuguese / Seafood / Wine

佐藤　幸ニKoji Sato

The Chef's Recommendations

Cooking style supported by global experience from Europe to Asia.

He was born in 1974 in Saitama prefecture. Longing for [a professional skill], he entered a cooking school after graduating high school and learned western style cooking. Starting his work at [ANA Hotel] after graduation, 3 years later, he travelled to Italy to pursue further experience. Broadening his experience in France, England and Thailand, he learned cuisines in various countries and took responsibility of sous chef at a restaurant with a star and executive chef at a hotel. Returning to Japan, he learned restaurant designing and management, and opened a Portuguese restaurant [Christiano's] in 2010.

佐藤　幸ニKoji Sato

Niku Kappo Futago THE JUNEI HOTEL KYOTO 肉割烹ふたごTHE JUNEI HOTEL KYOTO Shichijo/Tambaguchi, Kyoto Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak

稲田　慎也Shinya Inada

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.

稲田　慎也Shinya Inada

J.S. BURGERS CAFE Lalaport EXPOCITY Branch J.S. BURGERS CAFEららぽーとEXPOCITY店 Suita/Settsu, Osaka Hamburger,Western / Parfait / Sandwich / Hamburger

平野　巡Jun Hirano

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.

平野　巡Jun Hirano

Yonpachi Gyojou Equinia Yokohama Branch 四十八漁場　エキニア横浜店 Yokohama Station, Kanagawa Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood

伊藤将宏Masahiro Ito

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.

Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.

伊藤将宏Masahiro Ito

San Bettei Kitashinchi Branch 燦別邸　北新地店 Kita-Shinchi, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

井上　学Manabu Inoue

Mr. Inoue values the relationships and bonds with people in his life.

Learning the importance of connection with others through baseball, he entered the food and beverage industry at 18. It was 19 years ago that he first met the owner of San Bettei. Due to the company's rapid growth, which started as a Kushikatsu (deep-fried skewers) restaurant, he was separated from the owner and left the company. He studied service in Italian and French restaurants, then worked in construction and as an executive at a ramen restaurant. However, he could not forget the owner whom he respected and connected with him via SNS. When San Bettei from Onna-son, Okinawa, was opening in Kitashinchi, he joined the restaurant as a manager, realizing his wish to work with the owner.

井上　学Manabu Inoue

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

Yonpachi Gyojou Akihabara Showa-doriguchi Branch 四十八漁場　秋葉原昭和通り口店 Akihabara, Tokyo Izakaya (Japanese tavern),Taverns

伊藤将宏Masahiro Ito

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.

Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.

伊藤将宏Masahiro Ito

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

Ninja Yakiniku 忍者焼肉 Asakusa, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak

松本　慎也Shinya Matsumoto

A chef who uses his wealth of knowledge and experience to deliver an experience that shocks the senses.

Mr. Matsumoto was born in 1970 in Kanagawa. At the age of 18, he joined a major restaurant chain. After working there for ten years, he became involved in the sixth industry, which covers a wide range of activities from production to sales. His work at the Tokyo Metropolitan Central Wholesale Market has deepened his knowledge and understanding of meat. By chance, he started working at Ninja Yakiniku in July 2024. He cuts meat based on his experience. "It's a matter of course that it tastes good. I want to impress my guests," he says, revealing his passion for the food and the restaurant.

松本　慎也Shinya Matsumoto

Meguro Soregashi 目黒それがし Meguro, Tokyo Izakaya (Japanese tavern),Taverns / General

小松　雅至Masayuki Komatsu

Mr. Komatsu is an experienced veteran chef who started his culinary career from a part-time job.

He was born on December 8, 1986, in Kanagawa, age 44. He became interested in cooking through a part-time job he had at a restaurant when he was 15 years old. After graduating from night cooking school, he began training at a kappo restaurant in Tokyo. Then, he worked at a kappo restaurant in Akasaka and also studied at a kappo restaurant in Kyoto for about two years. After participating in the launch of the Yumeya group, he joined JO Corporation of the Soregashi group in 2017, where he currently serves as the executive chef of each Soregashi restaurant.

小松　雅至Masayuki Komatsu

Amusez-vous Amusez-vous（アミュゼヴ） Nishitenma, Osaka Steak,Yakiniku/Steak / Wine

赤澤　友和Tomokazu Akazawa

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Mr. Akazawa is a native of Hiroshima. Since childhood, he has liked to cook, which led him to pursue a career in the food industry. He has trained hard and polished his skills in hotels for 9 years and French restaurants. His love of making things led him to create beautiful house-made chocolates, in addition to the overall cuisine at Amusez-vous. With the desire for customers to "enjoy their meals," he purchases carefully selected ingredients without deceit and transforms them into colorful dishes.

赤澤　友和Tomokazu Akazawa

Unagi Jinta うなぎじん田 Tenjinbashi/Tenjinbashi-suji, Osaka Japanese,Japanese / General / Unagi (eel)

甚田　國晴Kuniharu Jinta

Keeps the traditional taste of the old-established unagi (eel) restaurant passed down from grandfather and father.

He was born in 1972 in Osaka. Though his grandfather wanted him to succeed the old-established restaurant [Daimi] that was founded in 1912, he rebelled against it and went to the US to enter a university. In the US, though, he realized the wonderful parts of Japan and his family business and decided to succeed the restaurant. Unfortunately the restaurant was closed down due to financial difficulties, so he restarted from wholesaling eels in a small space at a fish shop. This business went well and was able to expand to have its own eel shop. In 2016, he finally opened [Unagi Jinta] on the second floor of the eel shop. He is currently keeping the traditional taste of his family based on the recipe of his grandfather and father.

甚田　國晴Kuniharu Jinta

TEPPANYAKI STEAK SHU MIYAKO ISLAND 鉄板焼ステーキ集宮古島 Miyako/Other remote islands, Okinawa Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

吉井　康博Yasuhiro Yoshii

Creating a luxurious dining experience within the leisurely flow of island time.

The experience of suffering from the Great Hanshin-Awaji Earthquake when he was in elementary school and receiving food relief support encouraged Mr. Yoshii to become a chef. Appreciating the hospitality and help he received, he began to think that he wanted to cook food that could cheer people's hearts and bodies. After moving to Miyakojima, he gained experience in various fields, including Italian, French, and Japanese cuisine at hotel teppanyaki restaurants and banquet halls. He is now the head chef at Shu, which will open on March 11, 2024.

吉井　康博Yasuhiro Yoshii

Mizutaki Ryotei Hakata Hanamidori Tenjin Branch 水たき料亭　博多華味鳥　天神店 Imaizumi, 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

Kushiyaki no Tatsumi 串焼きのたつみ Oita, Oita Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers)

高山　健一Kenichi Takayama

Making use of kushiyaki (grilled skewers) techniques from Japanese cuisine, he aims for a new kushiyaki

He was born in Fukuoka Prefecture. Aspiring to become a chef because he had always loved eating, he started by training at several restaurants in Fukuoka Prefecture. Thinking that he wanted to use the techniques he learned for Japanese cuisine to arrange kushiyaki in a Japanese-style and create new types of kushiyaki, he joined Kushiyaki no Tatsumi. He now demonstrates his skills and technique on a daily basis at the newly-opened restaurant.

高山　健一Kenichi Takayama

Milky Wave ミルキーウェイブ Kawagoe, Saitama General,Western / General / Omurice (omelet rice) / Cake

小澤　勇Isamu Ozawa

His starting point was the flavor of the chicken rice he ate as a child

Chef Ozawa's starting point was the flavor of the chicken rice he ate as a child. He trained for 8 years at a French restaurant in Ginza and at a steakhouse in Roppongi. In 1978 he opened Milky Wave in his hometown Kawagoe. This year is the restaurant's 37th year in business.

小澤　勇Isamu Ozawa

Shabuzen Shibuya Branch しゃぶ禅　渋谷店 Dogenzaka/Shinsen, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

福嶋　優太Yuta Fukushima

Mr. Fukushima shows Shabuzen's hospitality in a relaxed atmosphere.

Mr. Fukushima was born in 1990. Upon graduating from college, he entered the culinary world. In 2013, he joined Diamond Dining Co., Ltd. Then, he was assigned to a creative Japanese restaurant, where he continued to hone his skills for the next 6 years. Afterwards, he started working for Shabuzen Co., Ltd. and obtained his chef's license and fugu (pufferfish) preparation certificate. He currently works at the Shabuzen Shibuya Branch, where he trains more daily.

福嶋　優太Yuta Fukushima

Ryotei Tamaya 料亭　玉家 Urawa, Saitama Kaiseki (course menu),Japanese

西川　和良Kazuyoshi Nishikawa

Inherits tradition and weaves evolution: Mr. Nishikawa presents delicacies that resonate with the senses in contemporary kaiseki cuisine.

He was born in 1974 in Urawa, the fourth-generation owner of Ryotei Tamaya. Born and raised in a ryotei restaurant established in 1927, he became familiar with diverse ingredients and cuisine early. He started his career in food and beverage as a bartender at a prestigious restaurant in Tokyo. Later, he was involved in establishing and operating restaurants of varied genres while working on various banquets. At 30, he returned to his hometown to take over the ryotei restaurant after his father, the third generation, passed away. Since then, he has been weaving a new history for the famous ryotei by pursuing the delicacies and tastes of today while inheriting the tradition.

西川　和良Kazuyoshi Nishikawa

Restaurant ranking

Browsing history

Sandaime Wakihiko Shouten Shin-Fukushima Main Branch

If you forget your gratitude, you won't be able to meet delicious Japanese Wagyu.

DUMBO PIZZA FACTORY Yokohama

Mar de Christiano's

Cooking style supported by global experience from Europe to Asia.

Niku Kappo Futago THE JUNEI HOTEL KYOTO

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

J.S. BURGERS CAFE Lalaport EXPOCITY Branch

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

Yonpachi Gyojou Equinia Yokohama Branch

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.

San Bettei Kitashinchi Branch

Mr. Inoue values the relationships and bonds with people in his life.

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.

Yonpachi Gyojou Akihabara Showa-doriguchi Branch

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.

Onzoshi Kiyoyasutei

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

Ninja Yakiniku

A chef who uses his wealth of knowledge and experience to deliver an experience that shocks the senses.

Meguro Soregashi

Mr. Komatsu is an experienced veteran chef who started his culinary career from a part-time job.

Amusez-vous

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Unagi Jinta

Keeps the traditional taste of the old-established unagi (eel) restaurant passed down from grandfather and father.

TEPPANYAKI STEAK SHU MIYAKO ISLAND

Creating a luxurious dining experience within the leisurely flow of island time.

Mizutaki Ryotei Hakata Hanamidori Tenjin Branch

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

Kushiyaki no Tatsumi

Making use of kushiyaki (grilled skewers) techniques from Japanese cuisine, he aims for a new kushiyaki

Milky Wave

His starting point was the flavor of the chicken rice he ate as a child

Shabuzen Shibuya Branch

Mr. Fukushima shows Shabuzen's hospitality in a relaxed atmosphere.

Ryotei Tamaya

Inherits tradition and weaves evolution: Mr. Nishikawa presents delicacies that resonate with the senses in contemporary kaiseki cuisine.