Chef search result : Page 17

Motsunabe Nagamasa Chikushiguchi Branch もつ鍋ながまさ　筑紫口店 Hakata Station, Fukuoka Motsu Nabe (offal hotpot),Japanese / General / Kansai-style Udon (noodles) / Motsu Nabe (offal hot pot)

梅根　充輝Mitsuski Umene

Mr. Umene hopes to impress many people with his cuisine, which is a combination of his experience and passion.

He was born in 1994 in Oita. He started working part-time at a motsunabe restaurant in high school and moved to Hakata upon graduation. After working as an assistant manager, he became the manager at 20. Experienced in various restaurants, he joined Motsunabe Nagamasa Main Branch at 23. Following three years of work, he had the opportunity to train at the Japanese restaurant "Chikushino" at the ANA Crowne Plaza Hotel Fukuoka. In 2023, at the opening of the Motsunabe Nagamasa Chikushiguchi Branch, he sympathized with the passion. He devoted himself to launching the new branch and was appointed Executive Chef.

梅根　充輝Mitsuski Umene

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

CRAFT BEER FACTORY SHINJUKU ALE クラフトビール工房　新宿エール Shinjuku East Exit/Kabukicho, Tokyo Beer Bar,Bars (pubs) / Beer / Cocktail / Craft Beer

深谷　茶来羅Chakura Fukaya

Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.

He was born in 1983 in Tokyo. As he worked in various genres of customer service, he began to think he was suited for the job and entered the food and beverage industry. After graduating from Oda Cooking College, he gained experience in dining bars and other restaurants before joining his current company by fate. Following working at SHOW RESTAURANT "nest," he became the manager of SHINJUKU ALE in March 2021. The bar is popular among young people as a place where they can easily enjoy craft beer.

深谷　茶来羅Chakura Fukaya

Kitashinchi THE 北新地　坐 Kita-Shinchi, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Japanese Sosaku (creative cuisine) / Wine

河原　瑞樹Mizuki Kawahara

Valuing dialogue with guests, an experienced chef opens up a new frontier.

Mr. Kawahara was born in 1992 in Kagawa. After graduating from a vocational school, he studied at an Italian restaurant in Osaka for 6 and a half years and also experienced Bridal French in Tokyo for 3 years. In search of new stimulation, he joined Kitashinchi THE, which opened in March 2024. Not only does he stand in the kitchen, but he also feels happy to see the reaction to the food up close by facing the guests directly through the counter. His cuisine is special, served with heartwarming exchanges.

河原　瑞樹Mizuki Kawahara

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

Yakiniku Hazangyu 焼肉　八山牛 Dogenzaka/Shinsen, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Yakiniku (grilled meat)

夏森　威Takeshi Natsumori

Mr. Natsumori serves carefully selected meats, with the priority on making his guests feel happy.

He was born in 1978. He has always been interested in cooking, and naturally, he went into the culinary field. After working at the famous Yakiniku (Japanese BBQ) restaurant Jyojyoen for about five years and at a Japanese restaurant for about ten years, he opened Yakiniku Hazangyu in Dogenzaka, Shibuya in 2022. He is proud of the high-quality meat he receives from reliable wholesalers. With the thought, "To make customers happy is the greatest joy for a chef," he continues to study to serve delicious meat.

夏森　威Takeshi Natsumori

Kaisen Dokoro Fuji 海鮮処　ふじ Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

山田　楓Kaede Yamada

Born and raised at the foot of Mt. Fuji, Mr. Yamada experienced from French cuisine in a three-star hotel to a casual izakaya pub.

He was born in 2003 in Yamanashi. Born and raised in Yamanakako Village at the foot of Mt. Fuji, he worked in a French restaurant in a three-star hotel for three years after graduating from high school. Since then, he has experienced not only high-end restaurants but also casual izakaya and has tried various genres of cuisine. Currently, he is a chef at Kaisen Dokoro Fuji.

山田　楓Kaede Yamada

Minami Aoyama Hifumi 南青山　ひふみ Omotesando/Aoyama, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

加藤　寛史Hirofumi Kato

The Chef's Recommendations

Drawn to Minami Aoyama by a dream of opening his own restaurant as soon as possible

Born in Ibaraki Prefecture in June 1978, Chef Kato entered the world of cooking at age 23, but only six years later he was already entrusted to running a restaurant. Few years later, he became owner of a Japanese restaurant in Koenji, but on the lookout for his next project, he eventually found his current spot in Minami Aoyama, opening it in 2014. Though he adheres to traditions of Japanese cooking, he also offer dishes you cannot find anywhere else, and enjoys entertaining guests simply looking for a drink and a snack.

加藤　寛史Hirofumi Kato

Miso Senka Ramen Shop TSUBAKI SECOND 味噌専科　麺屋　椿　TSUBAKI SECOND Hakodate, Hokkaido Ramen,Ramen (noodles) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)

手取　崇Takashi Tedori

Overcoming his parents' opposition, Mr. Tedori started walking the path of cuisine. He focuses on his 2 restaurants that compete on miso ramen.

Mr. Tedori was born in 1982 in Hokkaido. As a young boy, he loved exercise and baseball. Though his parents wanted him to have a steady job, he was attracted to acquire a special skill. So he started working part-time as a high school student at Hakodate Noodle Kitchen Ajisai. After graduating from a vocational school, he was employed full-time at that same restaurant. While visiting various branches, he was promoted to main branch head when he was 24. After sharpening his general manager and restaurant head skills, he opened Ramen Shop TSUBAKI in 2022. The following spring, he opened the second branch, Miso Senka Ramen Shop TSUBAKI SECOND.

手取　崇Takashi Tedori

Sushi Akazu Kanayama 鮨　赤酢　かなやま Shinjuku West Exit/Tochomae, Tokyo Sushi,Japanese

久保田　信也Shinya Kubota

A sushi restaurant pursuing authentic Edo-style sushi.

Mr. Kubota was born in 1977 in Kanagawa. After graduating high school, he attended culinary school and discovered the joy of cooking. After graduating there, he trained for five years at a sushi restaurant in Kanagawa and then moved to Tokyo. He sharpened his skills at a sushi restaurant in Ebisu before moving to Ginza, where he worked later. Due to the impact of COVID-19, he temporarily left Tokyo, but now he is showing his talents again as a head chef in a new restaurant in Shinjuku.

久保田　信也Shinya Kubota

Sushi Sukiyaki Akamechan 寿し・すき焼き　あかめちゃん Kanazawa Station, Ishikawa Sushi,Japanese / Sushi / Sukiyaki (hot pot stew) / Sake

清水　義男Yoshio Shimizu

A father and daughter take on a new challenge.

For more than 50 years, Mr. Shimizu has been making sushi at Akame Sushi, which has been loved by locals and tourists in front of Kanazawa Station. Responding to the voices of guests who want to drink in a relaxed atmosphere, enjoy meat dishes as well as fish, and relax with loved ones, he opened Sushi Sukiyaki Akamechan on March 1, 2023. He is trying out his new dream by teaming up with his daughter, who is challenging herself in the restaurant business from a different industry, hoping to cheer up people of her generation.

清水　義男Yoshio Shimizu

Kamakura Fujiya かまくら藤家 Kamakura/Zushi, Kanagawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

小池　一晃Kazuaki Koike

The motto is to serve customers high-quality meats at an affordable price

Mr. Koike was born in 1985. He started his career as a chef right after University graduation and has gained experience and skills since then. He approaches his work daily, aiming to create dishes that customers will find "delicious."

小池　一晃Kazuaki Koike

Wagyu Kurosawa Main Branch 和牛黒澤　本店 Otaru/Yoichi/Shakotan, Hokkaido Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Unagi (eel) / Sukiyaki (hot pot stew)

兪　昌日Masahi Yu

Running the ideal restaurant with a passion for flavor.

Mr. Yu was born in 1964 in the City of Otaru, Hokkaido. Starting in his childhood, he had many opportunities to help in the kitchen of his family's yakiniku restaurant. Although his main job is as director of an entertainment facility and a nursing care facility, he decided to open a restaurant where he would like to eat. After reading more than 300 books on food, he went out to eat both domestically and internationally. After trial and error, he created the basic taste. In 2018, he opened the Wagyu Kurosawa Main Branch, and he continues actively working.

兪　昌日Masahi Yu

Location Dining Nagi ロケーションダイニング　凪 Onna-son, Okinawa Japanese,Japanese / Japanese Beef Steak / Shabu-shabu (boiled meat slices) / International/Fusion

岩下　拓人Takuto Iwashita

With his highly creative cuisine, this chef is on a mission to invent dishes that never get old

Born in January 1981, in Kagoshima prefecture, he moved to Okinawa for university. His part time job at a hotel during his student years made him want to pursue a career in cooking. After gaining experience serving customers in the hall, he started to get involved in food preparation. His palate, nurtured by his keen cook of a mother, helped his talent as a chef to blossom. Now, as a manager of Location Dining Nagi, he spends every day introducing his customers to the charms of Okinawan food. He is constantly perfecting his culinary art and is a recognized authority on creative cuisine. Every day, he spares no effort in his quest to please his customers.

岩下　拓人Takuto Iwashita

Sumibi Yakitori BOND 炭火焼き鳥BOND（ボンド） Okinawa Prefectural Office, Okinawa Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Italian

甲斐　悠介Yusuke Kai

Proposing new Western-style yakitori through skills honed in the resort scene.

Mr. Kai was born in 1989 in Oita. After helping a Yakitori restaurant run by his relatives, he decided to pursue a career in food and drink. Moved to Okinawa and entered an Italian restaurant. Then, he honed his skills in the kitchen of a private resort hotel in Onna Village. In the spring of 2023, after becoming independent, he started Sumibi Yakitori BOND as a restaurant that brings together all of his experience.

甲斐　悠介Yusuke Kai

Mizutaki Zenzai 水炊き　善哉 Hirao/Kiyokawa, Fukuoka Mizutaki (chicken hot pot),Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)

山下　展史Hiroshi Yamashita

Mr. Yamashita is passionate about creating dishes that bring a smile to people's faces from the bottom of their hearts.

He was born in 1984 in Miyazaki. He decided to become a chef because he was happy to see people smiling and saying that his food was delicious. Since then, he has gained experience at various restaurants and met many people. In 2023, his skills were recognized, and he joined his current company, where he has worked as a chef at Mizutaki Zenzai ever since.

山下　展史Hiroshi Yamashita

Wasai Yakura 和彩　八倉 Kamakura/Zushi, Kanagawa Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

有賀　宏樹Hiroki Ariga

Mr. Ariga offers various Japanese cuisine featuring the delicacies of the mountains and the sea unique to his hometown of Kamakura.

He was born in 1977 in Kanagawa. The sous-chef at Wasai Yakura. He grew up familiar with ingredients from the Kanagawa Prefecture, such as Kamakura and Miura and began his culinary career. Having gained experience at a seafood Japanese restaurant, he learned culinary skills and styles that bring out the best of varied ingredients from his hometown. Because of his skills, he was appointed to his current position. He serves authentic Japanese cuisine of local production for local consumption to guests from Japan and abroad who visit Kamakura. He always works with sincerity and hospitality, feeling motivated to connect with people through food and bring joy and pleasure to them.

有賀　宏樹Hiroki Ariga

Tagoto Kouetsuho Keio Department Store Branch 田ごと　光悦舗　京王百貨店新宿店 Shinjuku West Exit/Tochomae, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

幣原　幸秀Yukihide Shidehara

Mr. Shidehara entered the world of Japanese and Kyoto cuisine out of a longing for a career as a chef.

He was born in 1968 in Tokyo. With a yearning to become a craftsman, he decided to become a chef, a more familiar artisan. He began his training at a kappo restaurant in Ginza. In 1990, he obtained a chef's license. After three years of training at Ginza's Ryotei restaurant "Kanetanaka," he was transferred to its Hong Kong branch in 1996, serving as sous chef. In 1998, he joined "Tagoto Koetsuho Keio Department Store Shinjuku," inspired by his desire to learn Kyoto cuisine at a well-established restaurant and the passion of the manager at the time. In 2017, he became the head chef of the restaurant.

幣原　幸秀Yukihide Shidehara

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

Kobe Beef Steak Hana-Houbi 神戸牛ステーキ　花ほうび Sannomiya, Hyogo Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Steak

廣瀬　政彦Masahiko Hirose

The Chef's Recommendations

Mr. Hirose has devoted himself to Teppanyaki cuisine since he was 19. A skilled chef who also serves as a director of the Japan Teppanyaki Association.

He was born in 1961 in Kyoto. At 19, he started working at the Kobe Portopia Hotel, taking his first steps on the chef's path. After studying Teppanyaki cuisine performance overseas for 2 years, he returned to Japan and assumed the head chef position. For 30 years, he has been a driving force in the Japanese Teppanyaki cuisine industry as a head chef. He also serves as director of the Japan Teppanyaki Association and pours his heart and soul into training the younger generation as a teacher. Currently, he works at Kobe Beef Steak Hana-Houbi. He welcomes guests with his skilled handling and witty conversation.

廣瀬　政彦Masahiko Hirose

Restaurant ranking

Browsing history

Motsunabe Nagamasa Chikushiguchi Branch

Mr. Umene hopes to impress many people with his cuisine, which is a combination of his experience and passion.

Yakiniku Motoyama Ebisu Branch

Enjoy carefully selected Kobe beef.

CRAFT BEER FACTORY SHINJUKU ALE

Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.

Kitashinchi THE

Valuing dialogue with guests, an experienced chef opens up a new frontier.

Sandaya Honten -Yasuragi no Sato-

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

Yakiniku Hazangyu

Mr. Natsumori serves carefully selected meats, with the priority on making his guests feel happy.

Kaisen Dokoro Fuji

Born and raised at the foot of Mt. Fuji, Mr. Yamada experienced from French cuisine in a three-star hotel to a casual izakaya pub.

Minami Aoyama Hifumi

Drawn to Minami Aoyama by a dream of opening his own restaurant as soon as possible

Miso Senka Ramen Shop TSUBAKI SECOND

Overcoming his parents' opposition, Mr. Tedori started walking the path of cuisine. He focuses on his 2 restaurants that compete on miso ramen.

Sushi Akazu Kanayama

A sushi restaurant pursuing authentic Edo-style sushi.

Sushi Sukiyaki Akamechan

A father and daughter take on a new challenge.

Kamakura Fujiya

The motto is to serve customers high-quality meats at an affordable price

Wagyu Kurosawa Main Branch

Running the ideal restaurant with a passion for flavor.

Location Dining Nagi

With his highly creative cuisine, this chef is on a mission to invent dishes that never get old

Sumibi Yakitori BOND

Proposing new Western-style yakitori through skills honed in the resort scene.

Mizutaki Zenzai

Mr. Yamashita is passionate about creating dishes that bring a smile to people's faces from the bottom of their hearts.

Wasai Yakura

Mr. Ariga offers various Japanese cuisine featuring the delicacies of the mountains and the sea unique to his hometown of Kamakura.

Tagoto Kouetsuho Keio Department Store Branch

Mr. Shidehara entered the world of Japanese and Kyoto cuisine out of a longing for a career as a chef.

Oden Wajimafugu Nodoguro AMIYA

Wants many customers to know about gourmet food in Kanazawa.

Kobe Beef Steak Hana-Houbi

Mr. Hirose has devoted himself to Teppanyaki cuisine since he was 19. A skilled chef who also serves as a director of the Japan Teppanyaki Association.