Chef search result : Page 12

Shinjuku Kotegaeshi 新宿こてがえし Shinjuku-Sanchome, 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

cafe&bar YOKACHORO cafe&bar YOKACHORO Tanba/Kinosaki, Hyogo Dining Bar,Dining bar / General / Cake / Wine

角田　大和Yamato Tsunoda

Using ingredients from Awaji Island and Sasayama, Mr. Tsunoda offers dishes rooted in the local community.

He was born in 1988 in Hiroshima. His involvement in the food and beverage industry began when he worked at a restaurant in the Kanto region that served naturally grown vegetables. At the same restaurant, he gained a wealth of experience in everything from food distribution to restaurant operations. By chance, he moved to Tamba-shi, Hyogo. He owned a farm, served as head chef at a restaurant, and later became independent. Due to a series of events, including the Corona disaster and the relocation of his base to Awaji Island, he temporarily closed his restaurant. In March 2024, he opened "cafe&bar YOKACHORO" at a new location.

角田　大和Yamato Tsunoda

Maruya Honten Chubu Centrair International Airport Branch まるや本店　中部国際空港店 Tokoname/Chita, Aichi Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / Sashimi (raw fish)/Seafood

坂本恵利Eri Sakamoto

Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.

From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.

坂本恵利Eri Sakamoto

Yakiniku Tattontei 焼肉　たっとん亭 Asakusabashi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)

川口　一輝Ikki Kawaguchi

Mr. Kawaguchi offers the same delicious taste with the same commitment to quality that has been loved.

He was born in 1994 in Osaka. Since his father opened Yakiniku Tattontei in the early Heisei era, he has watched as his father pleased many people behind him. Later, he became involved in the restaurant business himself and became the second-generation owner of Yakiniku Tattontei in 2021. He continues to serve the same delicious food while respecting the restaurant's beloved traditions, such as purchasing meat and sauce.

川口　一輝Ikki Kawaguchi

Yakatabune Amiko 屋形船　あみ幸（あみこう） Asakusa, Tokyo Yakatabune (houseboat)/Cruise boat,Other

遠藤　博文Hirofumi Endo

The chef devotes himself into seeking for dishes better than the exquisite view from the yakatabune (Japanese houseboat).

Though he was originally operating a yakatabune (Japanese houseboat), in his 20's he turned over a new leaf in life and started further training to be able to offer better cuisine for which many guests come back to his yakatabune. Currently he devotes himself into creating menu, not only with tempura, their specialty, but also dishes that are better than the exquisite view from the yakatabune, and spare no effort to using seasonal high-quality ingredients. He is working actively at Amiko bringing out the original tastes of the ingredients, and sticking to using seasonal ingredients.

遠藤　博文Hirofumi Endo

Okonomiyaki Columbus Ishikawacho ekimae Branch お好み焼ころんぶす石川町駅前店 Yokohama Chinatown/Ishikawacho, Kanagawa Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)

金森　余翰Yohan Kanamori

Mr. Kanamori takes care to make his essential restaurant important to many people as well.

He was born in 1993 in Kanagawa. Initially trained as a French chef, he switched to teppanyaki after five years. He served as the head chef at a teppanyaki restaurant in Kannai. Since 2023, he has been working at Okonomiyaki Columbus. It is one of Mr. Kanamori's favorites from his school days. He strives to improve the menu, space, and customer service every day to make the restaurant as important to him as it is to so many others.

金森　余翰Yohan Kanamori

Mahoroba Teppan Shinsaibashi mahoroba　鉄板　心斎橋 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / French

和田　征二 Seiji Wada

Mr. Wada is a head chef who came to Teppanyaki from France, fascinating guests with his brilliant techniques.

He was born in 1970 in Osaka. Entered the culinary industry by being introduced by an acquaintance and began his career at a charcoal-grilled steak and Yakiniku restaurant. At the age of 21, he moved to Hotel Granvia-Osaka, where he honed his skills in the world of French cuisine. He finds enjoyment in cooking and makes an effort every day. After turning 30, he switched to teppanyaki and continued his studies. Then, became the head chef at Mahoroba Teppan Shinsaibashi, which opened in April 2023.

和田　征二 Seiji Wada

Briand - Fillet specialty restaurant - Charcoal Grilled Black Japanese Beef ぶりあんヒレ肉専門店　黒毛和牛炭火焼き Kokusai dori, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

具志堅　勇太Yuta Gushiken

Mr. Gushiken honed his understanding of meat and cooking techniques through years of experience as a head chef at a famous yakiniku restaurant.

Mr. Gushiken was born in 1983 in Okinawa. He had experience as a head chef at a famous yakiniku restaurant in Naha. Currently, he is active as the head chef of Briand. With his knowledge of meat and expert grilling techniques acquired as a popular yakiniku restaurant chef, he now brings out the best in A5-grade Japanese Black Beef fillet and Chateaubriand.

具志堅　勇太Yuta Gushiken

Hormone Yakiniku Shichifuku Namba branch ホルモン焼肉　七福　難波店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

キムChef Kim

The master chef keeps creating the tastes of Korea where he grew up.

He was born in Korea and came to Japan on business. Though he was working in a different field, he got an opportunity and entered the cooking field, since then he has accumulated a career as a chef. With his natural good sense, and also advice from his friends and acquaintances who were from Korea, he started showing his talent, and became the master chef at [Hormone Yakiniku Shichifuku Sinsaibashi branch] when it opened. Their popular menus are [Kal-guksu (Korean noodles)] and [Yukhoejang (spicy Korean soup)].

キムChef Kim

YAKINIKU Maru Kitashinchi 焼肉マル　北新地店 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Gyutan (beef tongue)

佐々木　雅之Masayuki Sasaki

Yakiniku is a feast. Mr. Sasaki provides services that bring joy to many faces.

He was born in 1973 in Nara. After working as a sales representative, he changed his job in 2017aiming to own his own restaurant someday. He made a fresh start at Yakiniku Maru Shinsaibashi branch. Later, he was transferred to the Kitashinchi branch and took on the manager role. Among the many restaurants, he chose Yakiniku restaurant because he had an image of Yakiniku as a feast in his mind. He strives to provide pleasant service to delight his guests.

佐々木　雅之Masayuki Sasaki

Sandaya Honten -Yasuragi no Sato- 三田屋本店−やすらぎの郷− Sanda, Hyogo Steak,Yakiniku/Steak / Steak

大野　順司Junji Ono

The Chef's Recommendations

Seeing the delight on his customers' faces is what really drove him to become a professional

Born in Hyogo prefecture on November 20th, 1984, he started working part time at Sandaya Honten -Yasuragi no Sato- during his student days. Even though he had no cooking experience, he decided to become a chef because he was interested in cookery and thought that making things would be really worthwhile. He also wanted to see the look of delight on customers' faces when they tried his food. He started his career as a food preparation assistant and learned the basics on the job. He continues to carefully craft every dish as the restaurant's deputy head chef.

大野　順司Junji Ono

Menyasakaba Morimori Enoshima branch 麺屋酒場　盛盛　江ノ島店 Enoshima/Kugenuma, Kanagawa Ramen,Ramen (noodles) / Nagoya Cochin (chicken) / Yum Cha/Dim Sum / Miso Ramen (miso sauce ramen)

櫻井　輝Hikaru Sakurai

Serving delicious food using attractive ingredients found through travels throughout Japan.

Mr. Sakurai was born in 1990 in Tokyo. He started his career in the food and beverage industry because he loves eating, especially delicious food, in a lively and lively atmosphere with many people. He gained extensive experience in Japanese cuisine, Chinese, and izakaya(Japanese pub), mainly in Tokyo. In 2021, he became the manager of Menyasakaba Morimori. While traveling around Japan, such as Hokkaido and Iwate, he is looking for attractive ingredients and learning deeply about the food in each region. He applies this experience to develop the restaurant's menu, offering fascinating dishes daily.

櫻井　輝Hikaru Sakurai

Oniwasoto Fukuwauchi 鬼はそと　福はうち Sumikawa/Makomanai/Moiwa, Hokkaido Udon (noodles),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Curry Udon (noodles)

安藤　殉司Junji Ando

Aiming to be a chef who can be familiar with both cooking and guest service.

Mr. Ando was born in 1967 in Hokkaido. Wanting to be able to serve both customers and cook, he began working in a hotel restaurant where he could also serve as a waiter. He devoted himself to his daily training, studying cooking in the kitchen and developing a spirit of hospitality in the hall. After that, he moved to a Yakiniku restaurant, where he gained experience to become a meat expert. In 2003, he moved to an affiliated restaurant, "Kaisen & Meat Steak Maruyama." Then, in 2013, he moved to "Oniwasoto Fukuwauchi" as the head chef.

安藤　殉司Junji Ando

Sake to Sakana Maruhai 酒と肴　盃（まるはい） Kochi Station/Harimayabashi, Kochi Izakaya (Japanese tavern),Taverns / General / Sake / Sashimi (raw fish)/Seafood

清水　健太Kenta Shimizu

Mr. Shimizu's favorite thing to do naturally became his job.

Enjoy sake pairings with dishes prepared by the owner, who has many years of experience in purchasing and brewing sake through his work in the fisheries industry.

清水　健太Kenta Shimizu

Ushini Kanabou Azabu-juban 牛に金棒　麻布十番 Azabu-Juban, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

西田　鷹直Takanao Nishida

From French to the world of Yakiniku. A skilled chef who has worked in various places in Tokyo.

Mr. Nishida was born in 1991 in Shizuoka. After graduating from culinary school, he trained at a French restaurant in Tokyo for two years. Then he went to France for a year and a half to study. He worked with top chefs at a restaurant with a star. After returning to Japan, he worked as a head chef at a French restaurant in Tokyo. At 25, he became the head chef at Nishi-Azabu Kenshiro. He was also involved in the launch of a new branch. After that, he worked as the head chef of a members-only restaurant in Nishi-Azabu and is currently working as the head chef of Ushini Kanabou.

西田　鷹直Takanao Nishida

Oden Wajimafugu Nodoguro AMIYA おでん　輪島ふぐ　のどぐろ　AMIYA Higashi Chaya District, Ishikawa Japanese,Japanese / Sashimi (raw fish)/Seafood / Oden / Sake

石田　寛Yutaka Ishida

Wants many customers to know about gourmet food in Kanazawa.

Mr. Ishida entered the restaurant industry, hoping to "work in a job where relationships between people help him." He aims to move all the visitor's hearts through heartwarming service and delicious food. In April 2023, he opened AMIYA. Making full use of fresh ingredients from Wajima and Okunoto, he offers dishes such as "Kanazawa Oden" that bring out the best of the region's charms.

石田　寛Yutaka Ishida

Rikyu Shinjuku Island Tower 李宮　新宿アイランドタワー Nishi-Shinjuku, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

蓮見　勇一Yuichi Hasumi

Aiming to become an expert, Mr. Hasumi entered the culinary profession.

He was born in 1967 in Tokyo. He thought that acquiring expertise, instead of being a general office worker, would give him much hope in his life, so he went into the world of cooking after graduating from school. He trained at yakiniku restaurants, as he had been working part-time at a yakiniku restaurant during his school days. As his career progressed, he gained more and more trust and worked in many restaurants. After that, he joined Create Dining inc. He is currently serving as the head chef at Rikyu Shinjuku Island Tower.

蓮見　勇一Yuichi Hasumi

Beef Sushi Kintan 牛肉寿司　きんたん Shimbashi/Shiodome, Tokyo Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

清水　修Osamu Shimizu

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Mr. Shimizu was born in 1980 in Saitama. His father's tuna wholesale business influenced him to pursue a career as a sushi chef. He began his apprenticeship at a sushi restaurant, honing his skills at Fukusuke and Otaruzushi. When he became ill, he moved to his current company, which was developing a new "beef x sushi" cuisine style, and became the head chef. He has been a part of pioneering the world of "beef sushi." In 2019, Beef Sushi Kintan opened in Ginza, and he was appointed as head chef. Pursuing the world's only beef sushi, he constantly seeks new ways to please his customers.

清水　修Osamu Shimizu

Steak AOHIGE ステーキ青ひげ Hondori/Tatemachi, Hiroshima Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

谷　太輔Daisuke Tani

Learned the know-how of restaurant management while working in a company and started an independent business.

Mr. Tani was born in 1983 in Kumano, Hiroshima. While studying at a medical university, he felt that "eating and drinking have the power to energize people" and began to consider running a restaurant in the future. However, as he worked for a medical equipment manufacturer after qualifying as a radiology technician, he realized that "cooking alone is not enough to make people happy" and that "it is important to continue doing ordinary things such as greeting, cleaning, and personal grooming as a matter of course." He decided to start his own business with the philosophy of maintaining an "Aohige (freshly shaven clean look)."

谷　太輔Daisuke Tani

Sousaku Kappo Norisue 想作割烹のりすゑ Jiyugaoka, Tokyo Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Kaiseki (traditional multi-course meal)

則末　修Osamu Norisue

An owner who creates a new style by blending Japanese and French cuisine.

Mr. Norisue was born in 1971 in Tokyo. He grew up in the environment of a long-established Kappo restaurant (traditional Japanese restaurant) passed down for three generations, so he naturally aspired to become a chef. Started his 15-year career in Japanese cuisine at Kappo Restaurant in Akasaka in 1991. After serving as head chef at various restaurants, he moved to Australia. He shifted to French cuisine, which had always interested him. Then, gained experience at restaurants in Marunouchi and Shibuya, where he developed his free-flowing ideas that transcended genres. In 2013, he opened Restaurant NORI et NOJI in Shonan. In March 2021, he established Sousaku Kappo Norisue to explore new possibilities in Japanese cuisine.

則末　修Osamu Norisue

Restaurant ranking

Browsing history

Shinjuku Kotegaeshi

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

cafe&bar YOKACHORO

Using ingredients from Awaji Island and Sasayama, Mr. Tsunoda offers dishes rooted in the local community.

Maruya Honten Chubu Centrair International Airport Branch

Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.

Yakiniku Tattontei

Mr. Kawaguchi offers the same delicious taste with the same commitment to quality that has been loved.

Yakatabune Amiko

The chef devotes himself into seeking for dishes better than the exquisite view from the yakatabune (Japanese houseboat).

Okonomiyaki Columbus Ishikawacho ekimae Branch

Mr. Kanamori takes care to make his essential restaurant important to many people as well.

Mahoroba Teppan Shinsaibashi

Mr. Wada is a head chef who came to Teppanyaki from France, fascinating guests with his brilliant techniques.

Briand - Fillet specialty restaurant - Charcoal Grilled Black Japanese Beef

Mr. Gushiken honed his understanding of meat and cooking techniques through years of experience as a head chef at a famous yakiniku restaurant.

Hormone Yakiniku Shichifuku Namba branch

The master chef keeps creating the tastes of Korea where he grew up.

YAKINIKU Maru Kitashinchi

Yakiniku is a feast. Mr. Sasaki provides services that bring joy to many faces.

Sandaya Honten -Yasuragi no Sato-

Seeing the delight on his customers' faces is what really drove him to become a professional

Menyasakaba Morimori Enoshima branch

Serving delicious food using attractive ingredients found through travels throughout Japan.

Oniwasoto Fukuwauchi

Aiming to be a chef who can be familiar with both cooking and guest service.

Sake to Sakana Maruhai

Mr. Shimizu's favorite thing to do naturally became his job.

Ushini Kanabou Azabu-juban

From French to the world of Yakiniku. A skilled chef who has worked in various places in Tokyo.

Oden Wajimafugu Nodoguro AMIYA

Wants many customers to know about gourmet food in Kanazawa.

Rikyu Shinjuku Island Tower

Aiming to become an expert, Mr. Hasumi entered the culinary profession.

Beef Sushi Kintan

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Steak AOHIGE

Learned the know-how of restaurant management while working in a company and started an independent business.

Sousaku Kappo Norisue

An owner who creates a new style by blending Japanese and French cuisine.