Chef search result : Page 28

Akasaka Kintan 赤坂金舌 Akasaka, Tokyo Japanese,Japanese / General / Sushi / Wine

宮川　竜一Ryuichi Miyagawa

Mr. Miyagawa is proud to say that his choice of career as a chef was a good decision.

He was born in 1985 in Tokyo. Since childhood, he has loved to make something, and cooking has been his hobby as far as he can remember. He began to think that someday he would like to open a restaurant in his hometown, and he went into the world of cooking. After graduating from Hattori Nutrition College, he joined Tsukiji Uemura, a Japanese restaurant where he had worked since he was a student. Trained at various restaurants, he became the head chef at iroyo. After that, he entered Akasaka Kintan by chance.

宮川　竜一Ryuichi Miyagawa

Niku Kappou Tsubomi ~hanatale~ 肉割烹　蕾　〜hanatale〜 Takasaki, Gunma Izakaya (Japanese tavern),Taverns / General / Japanese Beef Steak / Sashimi (raw fish)/Seafood

長谷川　和臣Kazuomi Hasegawa

Mr. Hasegawa loves to cook and loves it even more when the people who eat it smile and are happy.

He was born in 1984 in Gunma. Cooking is his passion, and he has trained and studied in various fields, including a restaurant that serves live fish from a fish tank and a Western-style restaurant. He honed his Japanese cooking skills by working as a chef at the counter of a Japanese restaurant from age 23 and opened hanatale in July 2017, serving as the owner-chef. His goal is to become an all-around chef who not only serves delicious food but also pays attention to ingredients and cooking methods and treats customers first and foremost.

長谷川　和臣Kazuomi Hasegawa

Yakitori Shouchan Ebisu 焼き鳥　ショウチャン　恵比寿 Ebisu, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

沼澤　貴宏Takahiro Numasawa

Mr. Numasawa continues to hone his skills to gain solid culinary expertise.

He was born in 1979 in Yamagata. He chose to become a chef because of his desire to acquire professional skills and a love for cooking. After moving to Tokyo, he gained a variety of experiences. From 2022, he has been the chef at Yakitori Shouchan Ebisu.

沼澤　貴宏Takahiro Numasawa

Nihon Yakiniku Hasegawa Omotesando branch 日本焼肉はせ川　表参道店 Omotesando/Aoyama, Tokyo Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Wine

齊藤綱二Koji Saito

Mr. Saito, a dedicated Japanese cuisine artisan, explores the possibilities of Yakiniku.

He is from Chiba. After graduating from a vocational school, he began his culinary training at a cookshop in Tokyo. Later, he had the opportunity to meet Mr. Masuda, the company's executive chef, and spent 12 years honing his skills in Japanese cuisine, Tea Kaiseki (tea-ceremony dishes), and Shojin Ryori (Buddhist cuisine), serving as his right-hand person. In June 2022, he assumed the head chef position at the Nihon Yakiniku Hasegawa Omotesando branch.

齊藤綱二Koji Saito

Taishu Sukiyaki Hokuto 大衆すき焼き北斗 Ginza, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

山下　凌Ryo Yamashita

The enjoyment learned in the restaurant is an important part of Mr. Yamashita.

He was born in 1990 in Tokyo. While a student, he worked part-time at a Japanese-style pub for three years, where he learned the joy of interacting with guests through food. After graduating from college, he worked in the real estate industry for a while but then realized again that his experience in restaurants was a big part of his life, and he went back into the food and beverage industry. He then worked at a Yakitori (grilled chicken skewers) restaurant for two years and a Kyushu cuisine restaurant for three years before joining Always, Inc. Currently, he is a staff member at Ginza's Taishu Sukiyaki Hokuto.

山下　凌Ryo Yamashita

foujita foujita Fukushima/Noda, Osaka Italian,Italian/French / Soba (noodles) / General / Nabe (hot pot)

門野　倫也Michiya Kadono

The Chef's Recommendations

Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.

He was born in April 1973 in Hyogo. Experienced in the food and beverage industry as a part-time job in high school. He had been a salaried employee of a large company but quit because he wanted to work with his own skills. Having good seniors, he trained and studied Western cuisine, Japanese cuisine, French cuisine, and handmade soba (buckwheat noodles). Since 2014, he has been the head chef of the affiliated restaurant Fujino. Currently, he is also the head chef of foujita. While utilizing his French experience, he opens up new Japanese and Western cuisine.

門野　倫也Michiya Kadono

Steak & Restaurant PAPOiYA ステーキ＆レストラン　パポイヤ Miyako Island/Ishigaki Island, Okinawa Steak,Yakiniku/Steak / Steak

小澤　一樹Kazuki Ozawa

He entered the cooking field to succeed to his father's restaurant. Now he is learning hard under his father, every day.

He was born in 1979 in Okinawa prefecture. He entered the cooking field to succeed [Steak & Restaurant PAPOiYA] established 33 years ago by his father who is the owner-chef. After graduating from a university, for a while he worked in the welfare field in Saitama, then in 2013, he started working at [Steak & Restaurant PAPOiYA]. Currently, he is devoting himself to learning from his father to become the second generation.

小澤　一樹Kazuki Ozawa

37 Steakhouse & Bar Naha 37Steakhouse＆Bar那覇 Kokusai dori, Okinawa Steak,Yakiniku/Steak / American / Hamburger Steak / Steak

高橋　大樹Hiroki Takahashi

A patissier-turned-chef, showing his excellent skills.

Mr. Takahashi was Born in 1987 in Chiba. He decided to become a patissier because he loved sweets since he was a child, and worked part-time at a restaurant during his high school days. While he was working at the [Hotel Francs] in charge of confectioneries, his interest in cooking grew bigger, and he changed his career as a chef for western cuisine. After having experience at Still Foods's [Ba-tsu] and [37 Steakhouse & Bar (Roppongi, Tokyo)], he is currently a chef at [37 Steakhouse & Bar Naha].

高橋　大樹Hiroki Takahashi

Setsugekka Tanaka Satoru 雪月花　たなかさとる Sakae, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine

田中　覚 Satoru Tanaka

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.

田中　覚 Satoru Tanaka

Yurakucho Kakida 有楽町かきだ Shinjuku Station South Exit/Yoyogi, Tokyo Sushi,Japanese / Sushi / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

蛎田　一博Kazuhiro Kakida

Mr. Kakida wants to bring the happiness of dining at a high-class restaurant without worrying about the price.

He was born in 1990 in Hiroshima. While working as the president of an employment agency, his hobbies of fishing and making seafood bowls for his employees led him to become a Sushi chef. In 2022, he opened Yurakucho Kakida as a restaurant where people can experience "the pleasure of eating and drinking as much as they want without worrying about the price" that he enjoyed when he became president. As a restaurant where customers can enjoy "free refills" of high-end sushi items that Mr. Kakida himself purchases at the Toyosu market, it has become a popular spot with reservations filled up to six months in advance. Has made many media appearances.

蛎田　一博Kazuhiro Kakida

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

Sakanaya Uosei さかなや魚清 Numazu, Shizuoka Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Crab

佐藤　晃成Terunari Sato

Mr. Sato is a young third-generation, handling everything from fish selection to cooking, who has honed his skills on the sea.

He was born in 1989 in Shizuoka. After graduating high school, he entered a culinary school in the prefecture and obtained a cooking license. Learned the basics of Japanese cuisine in the kitchen of a ryokan (Japanese inn), then worked as a head chef on a large pelagic purse seiner for ten years. In 2023, he took over Sakanaya Uosei, which has been in business since his grandfather's generation.

佐藤　晃成Terunari Sato

Ryotei Omiya ICHI-NO-YA 料亭大宮一の家 Omiya, Saitama Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sushi / Sukiyaki (hot pot stew)

赤石　純一Junichi Akaishi

The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.

Mr. Akaishi was born in 1973. He became interested in cooking when preparing dinner for his working parents. Following high school graduation, he enrolled in a specialized culinary school. After completing his studies, he worked at the renowned Japanese confectionery shop Ginza Seigetsudo before joining Ryotei Omiya ICHI-NO-YA at age 21. Once he left his job, he gained a lot of experience, including at the CITY CLUB OF TOKYO, a members-only club in the Embassy of Canada. Fate brought him back to ICHI-NO-YA at the age of 36, where he rose to the position of head chef at 45. He is a chef who attracts guests with dishes that are filled with tradition.

赤石　純一Junichi Akaishi

Tori Ni Koishita Hi Teradacho Branch 鶏に恋した日　寺田町店 Ikuno/Hirano, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shio Ramen (salt-flavored ramen) / Tsukemen (noodles served separately from dip soup)

中田　歩Ayumu Nakata

Mr. Nakata works in the kitchen every day with the motto of conveying deliciousness.

He wanted to "make people smile and feel happy by eating delicious food," which is why he decided to pursue a career as a chef. He started his career in earnest at an izakaya (Japanese-style pub) and began training in cooking with the goal of becoming independent. After accumulating experience over about seven years, he launched the group's own brand in 2021, opening Tori Ni Koishita Hi Yao Branch. The second store, Teradacho Branch, opened in 2023, and now he is preparing for the launch of the third store.

中田　歩Ayumu Nakata

SHOGUN BURGER Shinsaibashi Branch SHOGUN BURGER　心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Fast Food,Other / Hamburger

南　優星Yusei Minami

Mr. Minami is an enthusiastic chef driven by a passion for hamburgers and customer feedback.

He was from Hyogo. Burgers are his favorite food, and he has wanted to work at a hamburger store since childhood. He made this dream come true when he launched the SHOGUN BURGER Shinsaibashi Branch. With a passion for researching hamburgers, he has eaten hamburgers from many different restaurants. He is encouraged by the comments he hears from customers when they leave, "It was delicious." "Customer satisfaction is my greatest motivation and goal to be fulfilled," he says.

南　優星Yusei Minami

Tempura Suehiro 天麸羅　すえ廣 Namikidori/Fukuromachi/Nakamachi, Hiroshima Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

黒口　淳史Atsushi Kuroguchi

Tradition is a series of innovations. Mr. Kuroguchi colors the new Tempura scene with the honed skills.

He was born in 1983 in Hiroshima. His interest in cooking began at an early age. While working part-time at a restaurant, he was fascinated by the smiles on people's faces that delicious food brings and decided to pursue a career in the culinary field. After graduating from a cooking school, he got a job at a major hotel in Osaka. He learned and honed his cooking skills from all over the world at restaurants and wedding dishes. After returning to his hometown of Hiroshima, he served as the head chef at the restaurant for many years, mastered traditional skills and tastes, and went to the world of Tempura. He has a free spirit and fries the food at its best by determining the flavor and moisture of each ingredient, which he has thoroughly examined.

黒口　淳史Atsushi Kuroguchi

TOKYO FISHERMAN'S WHARF ~UOHIDE~ Shibuya Udagawa Branch TOKYO FISHERMAN'S WHARF 　魚秀～UOHIDE～渋谷宇田川店 Shibuya Center-Gai/Koen-Dori, Tokyo Japanese,Japanese

中井　信之Nobuyuki Nakai

After 20 years, Mr. Nakai teamed up with his senior apprentice.

He was born in June 1978 in Kyoto. Started cooking at the age of 17, and after experiencing independence once in 2005, he worked as a head chef at various restaurants. In 2021, he joined KayaGroup at the invitation of the current vice president, Mr. Omata, who was his senior apprentice when he entered the culinary world. They reunite in new circumstances after 20 years and work together for the company on the master and disciple relationship. He loves his wife, incidentally, so he is nicknamed the "wife-loving manager."

中井　信之Nobuyuki Nakai

Tetsuju 鉄じゅう Namba, Osaka Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

多々納　大展Hironobu Tatano

Mr. Tatano is a chef born in a town of food and humanity who also runs a farm.

He is a native of Osaka. After graduating high school, he trained at the famous Osaka restaurant Kushinobo. Four years later, he left the restaurant business. But at 25, he opened a 5-square-meter restaurant in Soemon-cho, Minami, Osaka. That was the beginning of it all. He acquired qualifications as a sommelier, sake connoisseur, and cheese sommelier and also started his own farming in Kushimoto, Wakayama. He is a chef born and raised in Osaka, a city of kuidaore (to eat until drop) filled with human kindness.

多々納　大展Hironobu Tatano

Kobayashi Chef ga Tegakeru Yoru no Vegistro Oimachi 小林シェフが手掛ける　夜のべジストロ　大井町 Oimachi, Tokyo French,Italian/French / French / Italian / Wine

小林　貴宏Takahiro Kobayashi

Mr. Kobayashi sublimates a variety of vegetables into bistro cuisine, delivering the energy of tomorrow through food.

He was born in 1975 in Niigata. After graduating from Tsuji Culinary Institute in France, he trained at the legendary restaurant "La Pyramide" in the suburbs of Lyon. While honing his cooking skills and creativity at the famous restaurant that has produced top chefs, he became familiar with authentic ingredients, wine, and food culture in France. After returning to Japan, he worked in a wide range of genres, including French, pastry, Hawaiian, and Mediterranean cuisine. As the culmination of his efforts, he opened his current restaurant in March 2024. He is committed to providing the appeal of seasonal vegetables and natural wines with his sincere and careful work.

小林　貴宏Takahiro Kobayashi

Waketokuyama 分とく山 Hiroo, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

阿南　優貴Yuki Anan

Mr. Anan was deeply impressed by the smiling faces of his family and friends when they enjoyed the food.

Mr. Anan was born in 1984 in Fukuoka. Through his part-time job at a dining establishment, he experienced the joys of entertaining with food and then aimed to become a chef. After graduating from Nakamura Culinary School, his career as a chef came to a full-blown start in restaurants within Fukuoka. Later, he began working at Waketokuyama, a restaurant he admired, where he continued to build up training experience. In 2018 he was appointed as head chef of the restaurant. On the front lines, he works hard to make cuisine that combines tradition and innovation.

阿南　優貴Yuki Anan

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Akasaka Kintan

Mr. Miyagawa is proud to say that his choice of career as a chef was a good decision.

Niku Kappou Tsubomi ~hanatale~

Mr. Hasegawa loves to cook and loves it even more when the people who eat it smile and are happy.

Yakitori Shouchan Ebisu

Mr. Numasawa continues to hone his skills to gain solid culinary expertise.

Nihon Yakiniku Hasegawa Omotesando branch

Mr. Saito, a dedicated Japanese cuisine artisan, explores the possibilities of Yakiniku.

Taishu Sukiyaki Hokuto

The enjoyment learned in the restaurant is an important part of Mr. Yamashita.

foujita

Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.

Steak & Restaurant PAPOiYA

He entered the cooking field to succeed to his father's restaurant. Now he is learning hard under his father, every day.

37 Steakhouse & Bar Naha

A patissier-turned-chef, showing his excellent skills.

Setsugekka Tanaka Satoru

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

Yurakucho Kakida

Mr. Kakida wants to bring the happiness of dining at a high-class restaurant without worrying about the price.

Sukiyaki Shabu-shabu Medetaya

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

Sakanaya Uosei

Mr. Sato is a young third-generation, handling everything from fish selection to cooking, who has honed his skills on the sea.

Ryotei Omiya ICHI-NO-YA

The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.

Tori Ni Koishita Hi Teradacho Branch

Mr. Nakata works in the kitchen every day with the motto of conveying deliciousness.

SHOGUN BURGER Shinsaibashi Branch

Mr. Minami is an enthusiastic chef driven by a passion for hamburgers and customer feedback.

Tempura Suehiro

Tradition is a series of innovations. Mr. Kuroguchi colors the new Tempura scene with the honed skills.

TOKYO FISHERMAN'S WHARF ~UOHIDE~ Shibuya Udagawa Branch

After 20 years, Mr. Nakai teamed up with his senior apprentice.

Tetsuju

Mr. Tatano is a chef born in a town of food and humanity who also runs a farm.

Kobayashi Chef ga Tegakeru Yoru no Vegistro Oimachi

Mr. Kobayashi sublimates a variety of vegetables into bistro cuisine, delivering the energy of tomorrow through food.

Waketokuyama

Mr. Anan was deeply impressed by the smiling faces of his family and friends when they enjoyed the food.