Chef search result : Page 22

Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA 完全個室×旬の素材南地天ぷら鉄板菜庭－NANIWA－ Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Japanese Beef Steak

堀之内　一弘Kazuhiro Horinouchi

Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.

He was born in 1966 in Osaka. At the age of 18, he started his career as a chef. He has continued honing his Japanese cuisine skills by studying at various famous restaurants in Osaka Prefecture. Since March 2024, as head chef at NANIWA, he has been serving dishes that bring out the full potential of the ingredients. He pays close attention not only to the taste but also to the appearance of his dishes, attracting many people with his seasonal presentation. He is a passionate chef who always brings enthusiasm and curiosity to his cooking.

堀之内　一弘Kazuhiro Horinouchi

Matsusaka Gyuu Amiyaki Okuyama 松阪牛網焼き　おくやま Yokkaichi, Mie Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / General

奥山　博Hiroshi Okuyama

The Chef's Recommendations

The culmination of his life and experience, "Matsusaka Gyuu Amiyaki Okuyama."

Born in Mie prefecture, in 1968. His parents loved sushi and the like, so they raised him in a "gourmet family." They were very interested in the world of food. He also decided to work in the food business, and started work at a hotel after he graduated high school. He polished his skills in Japanese, French, and other styles of cooking. Through his fascination for the proud local specialty of his hometown, Matsusaka Gyuu ushi, he came to work for the long-standing Matsusaka ushi (beef) specialty restaurant, "Asahi-ya," which further deepened his specialty knowledge. His experience up to this point culminates in the Matsusaka ushi specialty restaurant, "Matsusaka Gyuu Amiyaki Okuyama," which he opened in Yokaichi city.

奥山　博Hiroshi Okuyama

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

APA HOTEL [Kanazawa Ekimae] Arcen Ciel アパホテル〈金沢駅前〉アルカンシェール Kanazawa Station, Ishikawa Italian,Italian/French / General / French / Italian

松木　知生Tomoo Matsuki

He cooks the blessings from Hokuriku into French cuisine to see the happy faces of the guests.

He was born in 1968 in Toyama prefecture. He entered the cooking field as he liked cooking, but started wanting to see the happy faces of the guests more and more. After working actively at a bridal-related guest house, he entered [APA HOTEL Kanazawa Ekimae Arcen Ciel in December 2018. Currently, he gives flexible service to offer a fun moment to the guests.

松木　知生Tomoo Matsuki

Otobashi Sumiya 尾頭橋すみや Kanayama/Atsuta-ku/Nakagawa-ku, Aichi Japanese,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)

角谷　進Susumu Sumiya

The Chef's Recommendations

Serves delicious dishes that make the most of the flavors of seasonal ingredients.

Mr. Sumiya was born in 1960 in Aichi and raised in a fishing family. His parents' house also ran an agriculture business, so high-quality fish and vegetables were always close to him. So, he naturally entered the culinary world because of his interest in food. After graduating from high school, he worked at a Japanese restaurant and then honed his skills in Japanese cuisine at various restaurants, such as Japanese restaurants and Kaiseki restaurants. In 2007, he opened his dream restaurant, Otobashi Sumiya. Every day, he devotes himself to "creating a restaurant where diners can fully enjoy the season's delicacies."

角谷　進Susumu Sumiya

La Cuisine Enju Ｌａ　Ｃｕｉｓｉｎｅ　槐 Hikone/Taga/Aisho, Shiga Teppanyaki,Yakiniku/Steak / French

山田　章裕Akihiro Yamada

Trained in Kyoto, France, and Shima.

Mr. Yamada joined Miyako Hotel in 1988. In 1993, he moved to France, where he studied in three- and two-star restaurants for about two years. After returning to Japan, he became the chef of the restaurant Grand View and the contemporary French restaurant Espoir in 2002. In 2009, he became the owner-chef of the restaurant Grand View. In 2016, he was appointed head chef at Shima Kanko Hotel's The Club; in 2019, he became head chef and head of the food and beverage department. In 2020, he opened La Cuisine Enju.

山田　章裕Akihiro Yamada

Hiroshimagyu A5 to Meibutsu Tan Yakiniku Horumon Nikucho 広島牛A5と名物タン焼肉ホルモンにくちょ Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Sushi Yakushidou 鮨やくしどう Onomichi, Hiroshima Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

有田　秀一郎Syuichi Arita

Mr. Arita wants to convey the appeal of Edomae Sushi, which gives a sense of Japan's culinary culture.

He was born in Tokyo. Growing up watching his father, a sushi chef, he learned the essence of Edomae sushi and decided that he would follow the same path in the future. He trained at a sushi restaurant after working in the field of music, as he wanted to do what he loved to do and then pursue his career without any regrets. Currently, he is working at Sushi Yakushidou, which opened in April 2022. His carefully prepared nigiri (hand-formed sushi) attracts many guests.

有田　秀一郎Syuichi Arita

Yakiniku Motoyama Ebisu Branch 焼肉もとやま恵比寿店 Ebisu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

渡部　一彦Kazuhiko Watanabe

Enjoy carefully selected Kobe beef.

Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.

渡部　一彦Kazuhiko Watanabe

Kurotan Yakiniku Aoki 黒タン焼肉　青木 Shinjuku-Sanchome, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Gyutan (beef tongue) / Steak / Yakiniku (grilled meat)

青木　翼Tsubasa Aoki

With a strong passion for meat cuisine, Mr. Aoki has refined his knowledge and skills with meat worldwide.

He was born in 1983 in Kanagawa. He was intensely interested in eating and especially liked Wagyu beef. Influenced by a relative who worked at a butcher store, he decided to specialize in meat dishes and Wagyu beef. In 2003, he moved overseas and started his career in earnest. He studied meat in France, Italy, Germany, and the United States. After training at a meat restaurant in Tokyo, he went overseas again to further his studies. After returning to Japan, he opened Black Tan Yakiniku Aoki as the owner.

青木　翼Tsubasa Aoki

Beef-Professional Akihabara Branch 完全個室牛の達人秋葉原店 Akihabara, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / Yakiniku (Japanese BBQ)

堀江　直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江　直人Naoto Horie

Teppanyaki VUE MER 鉄板焼　ビュメール Hakodate, Hokkaido Teppanyaki,Yakiniku/Steak / French / Steak / Western Teppanyaki (iron griddle grilling)

五十嵐　彬Akira Igarashi

Acquainted with cooking since childhood, Chef Igarashi naturally set his sights on the culinary path.

Born in 1989 in Aomori Prefecture. After learning to cook by helping his mother, Chef Igarashi decided to become a chef around the time he was in middle school. He studied cooking at Chori Seika Vocational School Attached to Hakodate Junior College. After graduation, he worked at Hakodate Central Hospital and then began employment at Hakodate Kokusai Hotel in March 2009. He currently serves as Sous-Chef at VUE MER at the hotel, where he endeavors each day to serve delicious meals to his customers.

五十嵐　彬Akira Igarashi

Yonpachi Gyojou Nishi-Shinjuku Branch 四十八漁場　西新宿店 Nishi-Shinjuku, Tokyo Izakaya (Japanese tavern),Taverns / General / 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

Otaru Ankake Yakisoba Kakuryu 小樽あんかけ焼きそば　鶴龍 Otaru/Yoichi/Shakotan, Hokkaido Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)

坂口　亨Toru Sakaguchi

Watching people eating with a smile on their faces is what makes Mr. Sakaguchi so rewarding.

Mr. Sakaguchi was born in Hokkaido. He joined the store group and worked in a different department other than cooking. Because of his love of cooking, he has become involved in food preparation at the affiliated restaurant Wagyu Kurosawa since a few years ago. He was transferred when Otaru Ankake Yakisoba Kakuryu opened in September 2022. He is in charge of the restaurant not only as a cook but also as a manager.

坂口　亨Toru Sakaguchi

Shibuya Teppanyaki Rin 渋谷鉄板焼き凛 Shibuya Center-Gai/Koen-Dori, Tokyo Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

Sumibi Yakitori to Hakata Motsunabe Nagare Nishiki Main Branch 炭火焼き鳥と博多もつ鍋　ながれ　錦本店 Nishiki-sanchome, Aichi Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)

寺口　真央Mao Teraguchi

The Chef's Recommendations

Ms. Teraguchi is creating a store with an attractive atmosphere that makes people want to stop by.

She was born in 1988 in Aichi. Her interest in cooking was developed by a restaurant manager she met in high school. At Nagare, she tries to preserve the human connection with the enjoyment of cooking, to prepare delicious food for her customers, and to make sure that they fill their hearts as well as their stomachs as they dine. She values the relationship between herself, cooking, and customers.

寺口　真央Mao Teraguchi

Unagi Fujita Shirokanedai Branch うなぎ藤田　白金台店 Shirokane/Shirokanedai, Tokyo Japanese,Japanese / Unagi (eel)

藤田　将徳Masanori Fujita

The Chef's Recommendations

Raised in an environment with eel around him from birth, he handles them earnestly as a chef.

Born in 1973 in Hamamatsu, Shizuoka. Eldest son of Shigeyoshi Fujita, 3rd generation owner of [Unagi Fujita]. Entered the restaurant world immediately after graduating high school. Worked as a manager in a large-scale restaurant with 300 seats and 100 staff members. Built up 4 years of experience, including working abroad. Joined [Unagi Fujita] in 1996. Learned the processes of putting eel on skewers, cutting up whole eel, and grilling them over the course of 13 years. Appointed representative director in 2009, and concurrently worked in direct sales department. Opened a branch location in front of Hamamatsu Station in 2011. The Shirokanedai branch opened in 2016, and is managed jointly with the hostess and his older sister.

藤田　将徳Masanori Fujita

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

Fresh Seafood Ikasei Main Branch 活魚料理　いか清　本店 Hakodate, Hokkaido Japanese,Japanese / General / Sashimi (raw fish)/Seafood

室田　秀文Hidefumi Murota

The Chef's Recommendations

Coming home after 7 years of honing his skill in Tokyo, he has taken over the helm of the family business.

Born in Hokkaido in 1977. Soon after finishing high school, he moved to Tokyo to attend a cookery college with ambition to join the restaurant world. After graduating from college, he apprenticed for 7 years at izakayas specializing in Kappo (Japanese style cooking) and fresh fish. At the of 27, he returned to Hakodate to take over his father's restaurant. He is currently the store manager for [Seafood Ikasei Main Branch]. In May 2016, he opened a second store, [Ikasei Daimon] in Wakamatsucho, Hakodate.

室田　秀文Hidefumi Murota

Shabuzen Ginza Creston Hotel Branch しゃぶ禅　銀座クレストンホテル店 Tsukiji, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes)

大村　専二Senji Omura

Mr Omura welcomes diners with the finest ingredients.

He was born in 1960 in Gunma Prefecture.

大村　専二Senji Omura

Restaurant ranking

Browsing history

Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA

Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.

Matsusaka Gyuu Amiyaki Okuyama

The culmination of his life and experience, "Matsusaka Gyuu Amiyaki Okuyama."

Milky Wave

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

APA HOTEL [Kanazawa Ekimae] Arcen Ciel

He cooks the blessings from Hokuriku into French cuisine to see the happy faces of the guests.

Otobashi Sumiya

Serves delicious dishes that make the most of the flavors of seasonal ingredients.

La Cuisine Enju

Trained in Kyoto, France, and Shima.

Hiroshimagyu A5 to Meibutsu Tan Yakiniku Horumon Nikucho

Sushi Yakushidou

Mr. Arita wants to convey the appeal of Edomae Sushi, which gives a sense of Japan's culinary culture.

Yakiniku Motoyama Ebisu Branch

Enjoy carefully selected Kobe beef.

Kurotan Yakiniku Aoki

With a strong passion for meat cuisine, Mr. Aoki has refined his knowledge and skills with meat worldwide.

Beef-Professional Akihabara Branch

Offering the finest quality Japanese beef at a reasonable price.

Teppanyaki VUE MER

Acquainted with cooking since childhood, Chef Igarashi naturally set his sights on the culinary path.

Yonpachi Gyojou Nishi-Shinjuku Branch

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

Otaru Ankake Yakisoba Kakuryu

Watching people eating with a smile on their faces is what makes Mr. Sakaguchi so rewarding.

Shibuya Teppanyaki Rin

Sumibi Yakitori to Hakata Motsunabe Nagare Nishiki Main Branch

Ms. Teraguchi is creating a store with an attractive atmosphere that makes people want to stop by.

Unagi Fujita Shirokanedai Branch

Raised in an environment with eel around him from birth, he handles them earnestly as a chef.

Amusez-vous

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

Fresh Seafood Ikasei Main Branch

Coming home after 7 years of honing his skill in Tokyo, he has taken over the helm of the family business.

Shabuzen Ginza Creston Hotel Branch

Mr Omura welcomes diners with the finest ingredients.