Chef search result : Page 22

Kitsune きつね Nara, Nara Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Sousaku Sushi (creative sushi) / Hitsumabushi (eel bowl)

木田　翼Tsubasa Kida

A man who inherits the passion of Mr. Shusaku Toba.

Mr. Kida was born in 1992 in Chiba. He reconsidered his career path after being passed over for a recommendation at the university he had been aiming for since entering high school. Despite his parents' opposition, he went on to a culinary school. After graduation, he worked at hotels and famous restaurants in Tokyo before becoming sous chef at sio in April 2019. In December 2019, he became o/sio chef after experiencing the launch of Parlor Ohashi. From April 2021, he represents sio's ism as the chef of the new sukiyaki restaurant Kitsune in Nara.

木田　翼Tsubasa Kida

Ryukyu Yakiniku NAKAMA 琉球焼肉NAKAMA Onna-son, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

末廣　伸Shin Suehiro

Taste what the Ryukyu Islands are all about with fresh, local ingredients

He was born in February of 1968, and before he knew it he was on the path to a professional career as a chef. When it comes to ingredients, he prepares his menu with a strict commitment to local foods from the surrounding area, which includes fresh island vegetables brought up under the bright sun that Okinawa is known for. He takes these local ingredients and works tirelessly to prepare dishes that truly delight each and every customer with extraordinary flavor.

末廣　伸Shin Suehiro

Sushi Senzu Osaka Station 鮨仙酢　本店　大阪駅前 Osaka Station/Umeda Station, Osaka Sushi,Japanese / General / Sashimi (raw fish)/Seafood

竹地　輝昌Terumasa Takechi

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

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

Wagyu Kurosawa Sakaimachi-dori Branch 和牛黒澤　堺町通り店 Otaru/Yoichi/Shakotan, Hokkaido Unagi (eel),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak

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

Kaiyotei Koshiji 魁陽亭越治 Otaru/Yoichi/Shakotan, Hokkaido Cafe,Cafe/Sweets / General / Omurice (omelet rice) / Cake

Nikomi Humburg Kobe Kippo 煮込ハンバーグ神戸吉豊 Sannomiya, Hyogo Steak,Yakiniku/Steak / Japanese Beef Steak / Hamburger Steak / Steak

久保　収Osamu Kubo

Promoting the allure of Japan's proud Wagyu and Kobe beef culture.

Mr. Kubo, born in 1977 in Wakayama, is a chef at Kobe Kippo. Kobe Beef, a renowned brand of Wagyu, attracts attention from food enthusiasts both domestically and internationally. He is sharing the allure of this proud Japanese culinary culture from the Kobe Sannomiya area.

久保　収Osamu Kubo

MINAMI sushi OSAKA MINAMI sushi OSAKA Honmachi/Sakaisujihonmachi, Osaka Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake

南　秀昌Hideaki Minami

A chef devoted to sushi offers sushi kaiseki, featuring the finest in seafood deliciousness.

Mr. Minami was born in 1986 in Osaka. With a love of sushi since childhood, he aspired to become a sushi chef. After honing his skills for many years at a renowned Sushi restaurant in Tsuruhashi and gaining insights from other culinary fields, he opened his own restaurant, Minami Sushi in Namba, in 2016. It developed a reputation for its delicious nigiri sushi and appetizers that highlight the unique flavors of the ingredients and has grown into a popular restaurant that is full every day. In 2024, he reopened the current restaurant in Shinsaibashi, increasing the number of seats to accommodate a wide range of guests. He attracts guests from Japan and abroad with his exquisite sushi kaiseki and refined hospitality.

南　秀昌Hideaki Minami

Yakiniku Horumon Seiji 焼肉ホルモンせいじ Kanda, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

金　太河Taeha Kim

Mr. Kim deepened his knowledge and honed his skills through practical work.

He was born in 1996 in Tokyo. He began his career in the food and beverage industry at 21. Initially, he worked as a hall staff at a yakiniku restaurant in Roppongi. While his main duties were to serve customers, he set his sights on becoming a chef and deepened his knowledge of meat and other foods while performing his work. Later, he realized his wish and became a kitchen staff member. Since then, he has honed his skills as a chef in the Roppongi and Azabu areas, mainly in yakiniku restaurants. He currently works as a chef at Yakiniku Horumon Seiji.

金　太河Taeha Kim

Wagyu Yakiniku Horumon Aigo 和牛焼肉ホルモン　アイゴ Miyako Island/Ishigaki Island, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)

小底　博輝Hiroki Kosoko

Mr. Kosoko offers truly delicious Wagyu beef with his meat butchering career of over 20 years.

Mr. Kosoko was born in 1988 in Okinawa. He was born and raised on Ishigaki Island. He worked for about 20 years at a butcher store Misaki Gyu Honten that specializes in brand-name beef nurtured by the island's rich nature. As a managing director, he traveled throughout Japan and Taiwan. He became independent in 2020 and launched the Ishigaki Island Red Meat Shop. While engaged in meat sales, wholesale sales, and beef consulting, he became the manager of Wagyu Yakiniku Horumon Aigo, which he initially entered as a supplier. He is also in the kitchen and welcomes guests from around the island and beyond.

小底　博輝Hiroki Kosoko

Saburina Hou 左舞璃菜　鳳 Ginza, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices) / Nabe (hot pot)

左舞璃菜　鳳Saburina Hou

Enjoy A5 Miyazaki beef and Wagyu sirloin at reasonable prices.

Saburina Hou offers Shabu-shabu and Sukiyaki with A5-ranked Miyazaki beef and premium Japanese black beef sirloin at reasonable prices. Not only the ingredients but also the sauce for shabu-shabu and broth for sukiyaki are carefully prepared. Additional order menus are available, so enjoy shabu-shabu and sukiyaki to your heart's content.

左舞璃菜　鳳Saburina Hou

Syunsai Adachi 旬菜あだち Nishi-Azabu, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

安達　正幸Masayuki Adachi

The experience of helping a friend to cook has blossomed Mr. Adachi's talent as a chef.

He was born in 1962 in Yamagata. Having experienced a part-time job at a friend's restaurant, he was fascinated by his first encounter with the world of cooking and decided to become a chef. Then, he entered a Japanese restaurant in Nihonbashi, Tokyo, and began his career in earnest. After that, he continued to study at various restaurants, devoting only to Japanese cuisine. In 1999, he opened Syunsai Adachi in its current location as owner and head chef.

安達　正幸Masayuki Adachi

Diningbar HOJU Diningbar HOJU Odori Park, Hokkaido Dining Bar,Dining bar / Sashimi (raw fish)/Seafood / General / Western Sosaku (creative cuisine)

福田　凌哉Ryoya Fukuda

Growing up watching his father, Mr. Fukuda chose the path of the chef.

He was born in 1996 in Hokkaido. Growing up as a child watching his chef father, he decided to follow the path of the chef himself. His life as a chef began at a French restaurant in Hokkaido. After three years of training, he worked for about six years in a dining bar serving Japanese, Western, and Chinese menus. Later, he worked for three years as a cook specializing in Western cuisine at a restaurant owned by his father, who inspired him to become a chef. The skills he has cultivated in various genres, including Western cuisine, support the creation of the current restaurant's richly unique menu.

福田　凌哉Ryoya Fukuda

Yakiniku Koufuen 焼肉　香楓苑 Ningyocho/Kodenmacho, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Steak House Nakama STEAK　HOUSE　NAKAMA Onna-son, Okinawa Izakaya (Japanese tavern),Taverns / American / Hamburger Steak / Steak

菱田　和寛Kazuhiro Hishita

Nothing motivates him more than the kind words of a customer

Born in February of 1981, his journey to becoming a professional chef was ignited after witnessing his own food bring joy and delight to his friends’ faces. Today he works on developing new and original dishes for the restaurant’s menu that aim to go over and above their customers’ expectations.

菱田　和寛Kazuhiro Hishita

Miyazaki Beef Restaurant NAHA MIYACHIKU 宮崎牛専門店　那覇　みやちく Miebashi, Okinawa Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Kaiseki (traditional multi-course meal) / Steak

加藤　清隆Kiyotaka Kato

Bringing out the potential of "Miyazaki Beef" from various perspectives.

Mr. Kato was born in 1982 in Osaka. With over a decade of experience as a chef at a renowned French restaurant in Ashiya, Hyogo, he later joined the "Miyachiku Osaka Branch." Currently, in addition to entertaining guests as a teppanyaki chef, he also develops menus featuring "Miyazaki beef." Mr. Kato is an expert in French and teppan cuisine and a sommelier. From various angles, he proposes menus that bring out the full potential of Miyazaki beef.

加藤　清隆Kiyotaka Kato

MASU MASU Roppongi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak

田原　信孝Nobutaka Tahara

Having identified many meats, Mr. Tahara can convey the charm of the ingredients.

He was born in 1995 in Kagoshima. Initially involved in the yakiniku industry as a wholesaler, he entered the culinary world around 2019. Currently, he is the manager of MASU. Once a wholesaler, he has connected many restaurants and chefs with high-quality meats. With his unique perspective as a chef who has examined many portions of meat, he now connects guests with the finest ingredients.

田原　信孝Nobutaka Tahara

Jingisukan Eijin Bettei ジンギスカンえいじん　別邸 Niseko/Kutchan/Rusutsu, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton) / Nabe (hot pot)

長谷川　祐太Yuta Hasegawa

Mr. Hasegawa's high-quality Genghis Khan (grilled mutton), made with only the best ingredients, makes food lovers cry out with delight.

Mr. Hasegawa was born in 1986 in Hokkaido. He was born and raised in Iwanai, a town with abundant nature located on the west side of the Shakotan Peninsula and which faces the Japan Sea and the Niseko Volcanic Group. Taking advantage of the know-how gained from his extensive experience managing restaurants, he opened Genghis Khan Eijin Betteiin in Niseko Hirafu, Kutchan, in December 2022. The lamb is not brought over frozen from its place of origin, Australia. Instead, it is chilled, and great care is taken with the quality when purchasing. In addition to the lamb, the fresh seafood unique to Hokkaido makes food lovers visiting from Japan and overseas cry out with delight.

長谷川　祐太Yuta Hasegawa

Shabu Kamekichi しゃぶ亀吉 Yakuin, Fukuoka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch 熟成和牛焼肉エイジング・ビーフワテラス神田秋葉原店 Ochanomizu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)