Chef search result : Page 51

Tempura Takeuchi 天婦羅たけうち Nishi 11 Chome/18 Chome, Hokkaido Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Japanese Sosaku (creative cuisine)

竹内　収Osamu Takeuchi

Mr. Takeuchi decided to become a chef because he thought hotel staff also needed culinary knowledge and skills.

He was born in 1973 in Hokkaido. After graduating from high school, he started working as a hotel staff. He decided to become a chef because he thought that the person in charge of service also needed culinary knowledge and skills. He moved to Canada and became a Teppanyaki chef at a Japanese restaurant. After serving as a sous chef, he returned to Japan and continued his studies at Sapporo Nadaman Garden. There, he was in charge of Teppanyaki and Tempura and served as sub-chief (sous chef). In 2007, he became independent and opened Tempura Takeuchi.

竹内　収Osamu Takeuchi

Kiyose Soba Kashiwaya 季寄せ　蕎麦　柏や Mitaka, Tokyo Japanese,Japanese

長田　浩Hiro Osada

He was fascinated by the idea of working with Japanese cuisine

During his time as a student at culinary college, an older student took him to a Japanese restaurant and showed him what it was like to be a head chef there. He immediately became fascinated by the beautiful work that chefs of Japanese cuisine do. He began working in this area because he wanted to become a teacher of Japanese chefs.

長田　浩Hiro Osada

Hida Beef Bone Takayama Ramen Matsuri 飛騨牛骨高山ラーメン祭 Hida/Takayama, Gifu Ramen,Ramen (noodles) / Tonkotsu Ramen (pork broth ramen)

大野　勝也Katsuya Ono

Seeking the ultimate ramen that will bring a smile to anyone's face.

Attracted by the work of a chef, who can see guests' happy faces up close, Mr. Ono entered the culinary world. At Matsuri, which opened in March 2021, he displays his skills as restaurant head and works hard to make a restaurant with more and more customer smiles.

大野　勝也Katsuya Ono

Hakodate Kaisenryori Kaikobo 函館海鮮料理　海光房 Hakodate, Hokkaido Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine

東谷　篤Atsushi Azumaya

Naturally entered the world of cooking after growing up watching his aunt and mother run the restaurant.

Born in Oshamanbe. His aunt ran a restaurant there, which his mother worked at as well. Although he originally worked in a different industry, growing up watching his aunt and mother run the restaurant together naturally lead to him becoming a chef as well. After graduating from culinary school, he worked at hotels in locations such as Onuma, Lake Toya, and Noboribetsu. In Hakodate, he met his mentor Maejima at one of Hotel Hokke Club's Japanese restaurants, and began studying under him. He then worked as head chef at Hakodate Park Hotel and Hakodate Royal Hotel before taking up the position of head chef at Hakodate Kaisenryori Kaikobo.

東谷　篤Atsushi Azumaya

atelier Morimoto XEX Teppan atelier 森本 XEX　鉄板 Roppongi, Tokyo Teppanyaki,Yakiniku/Steak

森本正治Masaharu Morimoto

Mr. Morimoto traveled to the United States to witness the sushi boom with his own eyes, then became a chef who gained attention in Japan and the United States.

He is from Hiroshima. He gained fame as the third-generation "Iron Chef of Japanese cuisine" in the TV show "Iron Chef" and as the only Japanese chef in the American version, "Iron Chef America." He continues to enjoy immense popularity in the United States to this day. With numerous restaurants worldwide, including its flagship location designed by Mr. Tadao Ando, the New York branch has been adored by celebrities worldwide since its opening. The restaurant is located in Roppongi on Stars and Stripes Avenue and is personally curated by Mr. Morimoto himself.

森本正治Masaharu Morimoto

Hyotei Main Branch 瓢亭　本店 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

高橋　義弘Yoshihiro Takahashi

The Chef's Recommendations

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

He was born in 1974 in Kyoto as the eldest son of Mr. Eiichi Takahashi, the 14th generation. After graduating from a university in Tokyo, he had training for 3 years at [Tsuruko], a traditional Japanese restaurant in Kanazawa, Ishikawa. After coming back to Kyoto in 1999, he became the 15th generation. Also, as a member of Japanese Culinary Academy, he is actively working inside and outside Japan focusing on food education and spreading the information about Kyo-Kaiseki, one of which is the collaboration work with Mr. Alain Ducasse, a great renowned French chef.

高橋　義弘Yoshihiro Takahashi

Sushi Kondo 鮨こん藤 Azabu-Juban, Tokyo Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake

近藤　元貴Motoki Kondo

Mr. Kondo wants to provide the four seasons and sophistication through his sushi and the excitement that spreads beyond that.

He was born in 1995 in Tokyo. He has pursued his passion for cooking since childhood. After graduating from culinary school, he refined his skills at the renowned Kyoto restaurant Kyoryori Kinobu for five years to master traditional Japanese cuisine. As a further challenge, he worked at Sushi Yuu in Roppongi, honing his Edo-mae style and techniques. There, he was captivated by the possibilities of sushi and named his own restaurant Sushi Kondo, which opened in January 2024. His creative and delicate cuisine, a fusion of Kyoto cuisine and Edo-mae sushi, has impressed visitors.

近藤　元貴Motoki Kondo

Teppanyaki Sumiyaki Saito 鉄板焼炭焼さいとう Roppongi, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Seafood / Steak

齋藤　大樹Daiki Saito

Mr. Saito, the owner, serves his proud teppanyaki and char-grilled dishes, where guests can enjoy the cooking scene right in front of their eyes.

He was born in 1979 in Tokyo and raised in Hiroshima. As his father was a chef and his maternal grandmother ran a Japanese-style hotel, he decided to become a chef and moved to Tokyo. While training in the restaurant business of Tokyu Corporation, he also attended a confectionery school and honed his skills in Western cuisine, banquet cuisine, and bridal cuisine. Later, he worked at a creative Japanese restaurant. In 2004, he worked at a Teppanyaki restaurant in Ginza, and he became the chef and owner of Teppanyaki Oribe in 2010, the predecessor of the current restaurant. In 2019, he relocated the restaurant and re-opened it independently with a new name, Teppanyaki Sumiyaki Saito.

齋藤　大樹Daiki Saito

Niku Ebisu 89BAL 肉えびす　89BAL Ebisu, Tokyo Bistro,Italian/French / General / Steak / Western Sosaku (creative cuisine)

山瀬　健策Kensaku Yamase

The Chef's Recommendations

A "Meat Master" uses various approaches to convey the deliciousness of meat.

Mr. Yamase was born in 1967 in Kumamoto. He grew up watching his parents running a ranch and started his own food wholesale company. After meeting the current owner through a mutual acquaintance, he was involved in establishing Waniku 89BAL, the predecessor of Niku Ebisu 89BAL, in 2015. Currently, he is also a chef and is active in many fields as a meat professional to spread the deliciousness of carefully selected meat from all over the country, including Kikuchi Beef, raised at his parent's ranch.

山瀬　健策Kensaku Yamase

restaurant REGINA restaurant REGINA Kinshicho/Sumiyoshi, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

郡司　昭彦Akihiko Gunji

The Chef's Recommendations

Mr. Gunji learned Italian and French cuisine and now serves stylish dishes as a head chef.

He was born in 1981 in Tokyo. He trained in a hotel banquet hall, cafe, French restaurant, and so on. After working at an Italian restaurant in Roppongi, he joined the current company in 2019. His strength is that he has studied both Italian and French cuisine. Currently, he works as the head chef of the restaurant REGINA. He serves stylish and special dishes that match the restaurant's atmosphere.

郡司　昭彦Akihiko Gunji

Japanese restaurant Saishun APA Hotel Sendai Eki Itsutsubashi 和食・割烹　彩旬　アパホテル　仙台駅五橋 Miyagino/Wakabayashi, Miyagi Japanese,Japanese / General / Local Japanese Cuisine / Sake

加藤　潤一郎Junichiro Kato

Providing an elegant dining experience with local ingredients for guests.

Mr. Kato from Miyazaki is an experienced chef who has satisfied many guests as a cook for over 20 years. He currently serves at the Japanese restaurant Saishun in APA Hotel Sendai Eki Itsutsubashi. Using local ingredients from Tohoku, including those from Miyagi Prefecture, he offers his guests an elegant dining experience.

加藤　潤一郎Junichiro Kato

Kagurazaka Sushi Konkon 神楽坂寿司こんこん Kagurazaka, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

近藤　昌弘Masahiro Kondo

Mr. Kondo has pride as a sushi artisan and continues to refine his skills.

He was born in 1979 in Tokyo. When he first visited a counter-style sushi restaurant as a child, he was so impressed by the chef's performance that he decided to become a sushi chef. After graduating high school, he started his career at sushi and Japanese restaurants. He then worked in various positions, such as instructor at a culinary institute, sushi restaurant head chef, and hotel head chef, before opening Kappo Kondo in 2022. While managing the restaurant, he met someone working as a Toyosu Market sushi broker and sushi artisan, and they discussed their dreams with each other. In August 2023, they did a magnificent job of realizing their dream of opening a restaurant together, Kagurazaka Sushi Konkon.

近藤　昌弘Masahiro Kondo

Asagaya Birdland 阿佐ヶ谷バードランド Asagaya/Koenji, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

千野　桂一Keiichi Chino

The Chef's Recommendations

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

Born in Nagano prefecture in 1972, Mr. Chino was enamored with French and Italian cuisine in his younger days, but he took a part-time job at Birdland when he was 24. Working under the supervision of master chef Toshihiro Wada, Mr. Chino became completely fascinated by the profound nature of yakitori. Four years later, he was appointed as a restaurant manager and since then, has devoted himself to his study of yakitori and has now been working at Birdland for eight years. In 2004, he set up Asagaya Birdland independently. It was given an award by the famous restaurant guide in 2015.

千野　桂一Keiichi Chino

Oku-Akasaka Sushi Tanji 奥赤坂　鮨　淡師 Akasaka, Tokyo Sushi,Japanese / General / Sushi / Japanese Tea

?田　達央Tatsuo Takada

Mr. Takada delivers a sense of Japan that can only be offered in his restaurant.

He was born in 1985 in Fukuoka. Initially, he worked as a sales representative for IRIS OHYAMA and GURUNAVI. Then, he established a restaurant company and became involved in restaurants as an operation. After retiring, he trained at a high-end Sushi restaurant and later became independent. Currently, he is the owner and chef of Sushi Tanji. He selects high-quality ingredients from all over Japan, including marine products that his hometown, Kyushu, is proud of. In a space with a Japanese atmosphere, he conveys "Japaneseness that can be delivered only in that place."

?田　達央Tatsuo Takada

Kyo-ryori Tategami 京料理　立神 Kyotogosho/Nishijin, Kyoto Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

淀川　真Shin Yodokawa

Mr. Yodokawa wants to entertain guests with food he has carefully prepared.

Interested in the culinary world from an early age, he began working part-time as a student and decided to pursue a career in the food industry in earnest. Mr. Yodogawa says his Kyoto background may be why he naturally entered the world of Japanese cuisine. Tategami is popular for its new style of Kyoto cuisine, which is based on traditional Kyoto cuisine that is made with local and domestic ingredients and produced with the added sensibility of the young Mr. Yodokawa. His passion for “simply making customers happy with the cuisine” is reflected in every dish.

淀川　真Shin Yodokawa

Japanese Cuisine RAKUSEIAN 日本料理　楽精庵 Atami, Shizuoka Japanese,Japanese / Kaiseki (traditional multi-course meal) / Wine / Sake

神山　亮Ryo Kamiyama

Mr. Kamiyama's all efforts are for the smiles of guests. He is a cook who takes genuine care of every process.

Mr. Ryo Kamiyama was born in 1978 in Okinawa. He was thinking of acquiring practical skills during his junior high school years, then saw a TV show about a chef that inspired him to be it to make people happy. So, he went to a cooking college and trained in Osaka hotels and Japanese restaurants. In 2017, He became head chef at ATAMI KAIHOUROU, a luxury hotel, and also supervises the menu at its restaurant RAKUSEIAN. He has never compromised on all aspects of providing guests with food, such as plating, selection of ingredients, and dishes.

神山　亮Ryo Kamiyama

XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros. XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros. Roppongi, Tokyo Italian,Italian/French / Italian / Tempura (battered, fried seafood and vegetables) / Cocktail

サルヴァトーレ・クオモSalvatore Cuomo

Influenced by his father, a chef, Mr. Cuomo aspired to become a chef at 11.

Mr. Cuomo was born in Naples, Italy. Influenced by his father, a chef, he aspired to become a chef at 11 and apprenticed at his uncle's restaurant. Since then, he traveled back and forth between Japan and Italy and continued his training. He is credited as a pioneer who made "Napoli Pizza" famous in Japan. In terms of cuisine, he always aims to be the only one, not the number one. He serves as the grand chef of the "Italian" cuisine at the XEX brand to spread its flavor not only in Japan but also to the world every day.

サルヴァトーレ・クオモSalvatore Cuomo

Gion Shirakawa Ramen 祇園白川ラーメン Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Miso Ramen (miso sauce ramen),Ramen (noodles) / Donburi (rice bowl) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen)

石浦　達也Tatsuya Ishiura

The goal is to make the ramen restaurant loved by many people in the region and beyond.

Mr. Ishiura was born in 1975 in Kyoto. As part of the town's revitalization project, he decided to open a ramen restaurant and moved from another industry. After training at a famous Hokkaido ramen restaurant, where he had a connection at a shopping district event, he opened Gion Shirakawa Ramen with his brother in 2018. He is now the owner of the restaurant. With a theme of "Miso Ramen from Kyoto that makes you want to eat it again," he aims to make his ramen restaurant familiar to many people in the community and beyond.

石浦　達也Tatsuya Ishiura

Matsunaga Wagyu Yakiniku Gion Kujyo まつなが和牛焼肉　祇園　久成 Gion, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

MOINOL RABBIMoinol Rabbi

The skills of a chef were honed through experience with Japan's diverse food culture.

Mr. Rabbi was born in Bangladesh. He came to Japan in 2010 to pursue his dream of becoming a chef. His desire to learn about sushi culture inspired him to choose Japan as the stage for his career. Since then, he has worked as a chef in various restaurants across Japan, including in Izakaya, Italian, French, American Steakhouse, Hamburger Shop, and Spanish. His experience covers multiple types of businesses, from reasonably priced restaurants to high-end restaurants. He is currently working as a chef at Gion Kujyo.

MOINOL RABBIMoinol Rabbi

Kappa Ramen Honpo America Mura Branch 河童ラーメン本舗　米国村店 Amerikamura, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)

上田　忠義Tadayoshi Ueda

Fan and Repeater Chef of Kappa Ramen (noodle)

Born in 1977 in Hyogo. He loved Kappa ramen for a long time and was a repeater. Via his friend, he started his ramen career at Sennichimae shop. He strives for his dream of starting his own shop every day.

上田　忠義Tadayoshi Ueda

Restaurant ranking

Browsing history

Tempura Takeuchi

Mr. Takeuchi decided to become a chef because he thought hotel staff also needed culinary knowledge and skills.

Kiyose Soba Kashiwaya

He was fascinated by the idea of working with Japanese cuisine

Hida Beef Bone Takayama Ramen Matsuri

Seeking the ultimate ramen that will bring a smile to anyone's face.

Hakodate Kaisenryori Kaikobo

Naturally entered the world of cooking after growing up watching his aunt and mother run the restaurant.

atelier Morimoto XEX Teppan

Mr. Morimoto traveled to the United States to witness the sushi boom with his own eyes, then became a chef who gained attention in Japan and the United States.

Hyotei Main Branch

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

Sushi Kondo

Mr. Kondo wants to provide the four seasons and sophistication through his sushi and the excitement that spreads beyond that.

Teppanyaki Sumiyaki Saito

Mr. Saito, the owner, serves his proud teppanyaki and char-grilled dishes, where guests can enjoy the cooking scene right in front of their eyes.

Niku Ebisu 89BAL

A "Meat Master" uses various approaches to convey the deliciousness of meat.

restaurant REGINA

Mr. Gunji learned Italian and French cuisine and now serves stylish dishes as a head chef.

Japanese restaurant Saishun APA Hotel Sendai Eki Itsutsubashi

Providing an elegant dining experience with local ingredients for guests.

Kagurazaka Sushi Konkon

Mr. Kondo has pride as a sushi artisan and continues to refine his skills.

Asagaya Birdland

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

Oku-Akasaka Sushi Tanji

Mr. Takada delivers a sense of Japan that can only be offered in his restaurant.

Kyo-ryori Tategami

Mr. Yodokawa wants to entertain guests with food he has carefully prepared.

Japanese Cuisine RAKUSEIAN

Mr. Kamiyama's all efforts are for the smiles of guests. He is a cook who takes genuine care of every process.

XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros.

Influenced by his father, a chef, Mr. Cuomo aspired to become a chef at 11.

Gion Shirakawa Ramen

The goal is to make the ramen restaurant loved by many people in the region and beyond.

Matsunaga Wagyu Yakiniku Gion Kujyo

The skills of a chef were honed through experience with Japan's diverse food culture.

Kappa Ramen Honpo America Mura Branch

Fan and Repeater Chef of Kappa Ramen (noodle)