Chef search result : Page 25

Bistro Sans Le Sou Bistrot Sans Le Sou Ogikubo, Tokyo French,Italian/French / French

金子　淑光Yoshimitsu Kaneko

Using the skills developed from his dedication to French cuisine to provide a satisfying experience for customers.

Born in Fukushima Prefecture in 1959. As the son of a family running a restaurant serving Japanese-style Western food, he dreamed of becoming a chef from an early age and moved to Tokyo at 20. Built a strong foundation in French cuisine through his experiences working at restaurants such as [Ueno Restaurant Kikuya], [Katsunuma-tei], and [Leau a la bouche]. Moved to France along with his wife, a cooking expert, at age 32, and worked at a number of famous establishments such as [Le Restaurant], a restaurant with two Michelin stars, to refine his technique. After returning to Japan, he opened [Sans Le Sou] in 1995.

金子　淑光Yoshimitsu Kaneko

Dashi Shabu Obanzai OKAKA Tokyo 出汁しゃぶおばんざい　おかか　東京 Otemachi, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Sake

Ebisu Shoten Minami 4 Nishi 3 恵美須商店　南4西3 Odori Park, Hokkaido Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Tempura (battered, fried seafood and vegetables)

齋藤　力虎Taiga Saito

Mr. Saito has a passionate and curious mind for food. A young chef who manages a lively restaurant.

He was born in 1998 in Hokkaido. Having worked in restaurants with chefs in various genres, such as Chinese, Japanese, French, and Italian, he has learned varied food knowledge and techniques. That led him to feel the joy of cooking, and he started walking the path of cuisine. He also has experience working as a manager in a yakitori grilled chicken restaurant. With the motto "taking good care of employees leads to good customer service," he tries to create a restaurant where employees and customers can feel comfortable.

齋藤　力虎Taiga Saito

Sushi Kaki Shinjuku Sushiebisu Shinjuku Nishiguchi Kotakibashi-dori Branch 寿司　牡蠣　新宿スシエビス　新宿西口小滝橋通り Nishi-Shinjuku, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

飯田　徹也Tetsuya Iida

The love of sushi comes to shape: A reliable chef's challenge utilizing the experience at a major restaurant.

Mr. Iida was born in 1982 in Chiba. His love of sushi led him to a career in the culinary arts. He trained for 17 years at a major sushi chain and developed solid skills and experience. In 2023, at the chairman's invitation, he joined the Sushiebisu Shinjuku Nishiguchi Kotakibashi-dori Branch. With his inquisitive mind and skill, he contributes to developing popular menus and quality improvement at the restaurant. He became the head chef in February 2024.

飯田　徹也Tetsuya Iida

Hokkoriya ほっこり家 Yakuin, Fukuoka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Wine

梅野Umeno

Switching from Japanese cuisine to Teppanyaki, Mr. Umeno has a delicate technique that brings out the charm of the ingredients in a simple way.

He was born in 1981 in Fukuoka. At first, he started his career as a Japanese chef. After 8 years of experience as a chef at a Japanese restaurant in Tokyo, he changed to Teppanyaki. Following studying in Fukuoka, he opened Hokkoriya.

梅野Umeno

Gyukaku Shinjuku Omekaido Overbridge Branch 牛角新宿大ガード店 Shinjuku West Exit/Tochomae, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

髙原あゆみAyumi Takahara

Ms. Takahara welcomes guests with Japanese hospitality, energy, and a smile.

She has been working for 15 years at Gyukaku, located in Shinjuku, in the heart of Tokyo. It is visited by guests from many different countries every day. With a smile, she works hard daily to provide a pleasant dining experience for all customers in the spirit of Japanese-style hospitality.

髙原あゆみAyumi Takahara

HUDSON MARKET BAKERS HUDSON MARKET BAKERS Azabu-Juban, Tokyo Sweets,Cafe/Sweets / Cake / Others / Bread

おおつぼ　ほまれHomare Ostubo

Because of the solid foundation, Ms. Ostubo has the flexibility to break down and choose to reproduce.

Having spent 10 years in New York, she developed a passion for exploring food. From supermarket sweets to high-end restaurant desserts, she experienced a wide range of flavors, discovering the exciting fusion of food shaped by cultural diversity. While working as a coordinator, she was also involved in interior design and menu development. After returning to Japan, she realized the kind of bake shops common in New York did not exist in Tokyo. Driven by the desire to create one herself, she opened HUDSON MARKET BAKERS in 2012.

おおつぼ　ほまれHomare Ostubo

uni Seafood uni Seafood Roppongi, Tokyo Bar,Italian/French

國分　翔矢Shoya Kokubun

Mr. Kokubun entered into the world, inspired by his father who was a chef.

He was born in 1993 in Tokyo. After obtaining a chef's and nutritionist's license at a technical college in Tokyo, he studied the basics of French for 4 years at Chez Matsuo Shoto Restaurant with a star 7 years in a row. After that, he trained at a multiethnic food restaurant, Restaurant KIHACHI, for 5 years, and established his own style of French-based cuisine. Since January 2023, he has been working as the chef of uni Seafood.

國分　翔矢Shoya Kokubun

Restaurant Pleins d' Lerbes Kitakamakura レストランプランデルブ　北鎌倉 Kamakura/Zushi, Kanagawa French,Italian/French / French / Wine

高田　賀靖Noriyasu Takada

The Chef's Recommendations

Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.

He was born in 1976 in Hokkaido. After graduating from high school, he had 3 years of training at a hotel in Sapporo, then moved to Tokyo at the age of 21. After working at restaurants in Tokyo and Yokohama for approximately 5 years, he went back to Hokkaido. After having further training at [Le Gentil Homme] in Sapporo, he went back to Yokohama again. After working at a French restaurant for 2 years, he entered [Restaurant Pleins d' Lerbes Kitakamakura] at the age of 32. He was certified as a sommelier in 2011. Now he is utilizing [ma-ai (timing)] of kabuki, his hobby to watch, into the service at the restaurant.

高田　賀靖Noriyasu Takada

Hakodate Marukan Gyogyobu Umigaki Main Branch はこだてマルカン漁業部　海がき　本店 Hakodate, Hokkaido Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Crab

前田　秀春Hideharu Maeda

After working as a fisherman, Mr. Maeda became independent and now offers the fisherman's Makanai menu at his izakaya.

He was born in 1956 in Hokkaido. Since childhood, he had been on board his family's boat, which is a fishing business. During the 10 years he helped in the family business, he made lunch boxes and makanai (meals for the crew). After working as a fisherman, he began training as a chef at a skewer restaurant in Yokohama. Finding it rewarding to see guests happy when he served fish dishes, he returned to Hakodate to start his own business. His fisherman's makanai menu such as "Chanchan-yaki (grilled fish and vegetables with miso)," "Burikama (grilled yellowtail collar)," and "Jaga-bata shiokara (potatoes with butter and salted squid guts)" are very popular.

前田　秀春Hideharu Maeda

AVOCADO HOUSE NAMBA AVOCADO HOUSE NAMBA Namba, Osaka Mexican/Central American,Global/International / Middle Eastern/Arab / Mexican/Central American / International/Fusion

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

Yoshichou よし町 Tsukuba, Ibaraki Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General

木村英明Hideaki Kimura

Providing the best of the best to convey the producer's thoughts.

Mr. Kimura was born in 1976 in Ibaraki. Born as the son of a Japanese restaurant Yoshichou, cooking has been a familiar part of his life since childhood. He was really into rugby during school, but after graduation, he took over the family business and became the 8th generation. He is known not only for his cooking but also for his eye for purchasing, and he is well-versed in the nature of the local Ibaraki area. What he always keeps in mind is to be grateful to the producers who bring the best ingredients. In order to sublimate his thoughts into a magnificent dish, he cooks with all his heart and does not cut corners in each and every job.

木村英明Hideaki Kimura

Terrace Restaurant Rose テラスレストラン・ローズ Mito/Hitachinaka, Ibaraki French,Italian/French / French

長谷川　恭央Yasuo Hasegawa

Mr. Hasegawa is a guest-oriented chef who charms with his proven skills and warmth of heart.

He was born in 1974 in Fukushima. After graduating high school, he went to culinary school and trained at French restaurants. In 2005, he joined his current company and has studied in various settings, including the banquet kitchen. Since 2014, he has been working as the head chef at Terrace Restaurant Rose, where he is committed to preparing and serving dishes that are close to the guests. At the Teppanyaki Jin in the restaurant, he also values communication. He is a veteran chef whose charm lies in his solid skills as a professional cook and his warmth of service.

長谷川　恭央Yasuo Hasegawa

Hakodate Asaichi Aji no Ichiban 函館朝市　味の一番 Hakodate, Hokkaido Japanese,Japanese / Hokkaido Cuisine / Donburi (rice bowl) / Shio Ramen (salt-flavored ramen)

日下　隆二Ryuji Kusaka

As his parents originally ran a ramen shop in Chitose, Hokkaido...

The thing that prompted his interest in cooking was the fact that his parents ran a ramen shop in Chitose, Hokkaido and the fact that he could closely observe them from a young age. After graduating from high school, he went on to culinary school, after which he opened [Aji no Ichiban,] a restaurant that is now popular with both tourists and the working people Asaichi!

日下　隆二Ryuji Kusaka

Originator of Teppanyaki Steak Misono, Kobe Main branch 元祖鉄板焼ステーキみその神戸本店 Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

元谷　和之Kazuyuki Motoya

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.

Born in Hiroshima prefecture in 1960. Studied abroad in France after graduating from the Tsuji Culinary Insitute of Abe Osaka. Took lessons in authentic cooking. Upon returning to Japan, began work at a Suntory affiliated Western-style restaurant for around seven years, gaining experience as a deputy chef. After retiring, made a fateful visit to the "Misono Restaurant Osaka." Currently testing skills at the "Misono Restaurant Kobe" after becoming fascinated by Teppanyaki. With 33 years of experience, now focusses upon cultivating the next generation and plays a role in leading the junior chefs.

元谷　和之Kazuyuki Motoya

SH’UN Wine & Dine ワイン＆ダイン「シュン」 Namba, Osaka Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

森田　浩史Hirofumi Morita

Mr. Morita became a head chef who prepares high-quality and delicious food to fulfill his dream as a student.

He was born in 1993 in Osaka. When he was a student, he was captivated by the sight of a chef working across the counter of a Kappo restaurant, and his dream from then on was to become a chef. He began his career in 2013 at Swissotel Nankai Osaka SH'UN Wine & Dine. After training at Steak Kappo Tsune-zune, he gained further experience by returning to his current workplace, SH'UN Wine & Dine, and since November 2024, he has displayed his skills as the restaurant's head chef.

森田　浩史Hirofumi Morita

Sushikappou Ku-kai 寿司割烹空海 Chiba Station, Chiba Sushi,Japanese / Sushi / General

村木　未来Mirai Muraki

Born into a family of chefs, Mr. Muraki honed his skills from the age 15 to pursue a career as a sushi chef.

He was born in 1985 in Chiba. Growing up in an environment where many family members and relatives were chefs, he became familiar with cooking from a young age. He began his apprenticeship in Japanese cuisine at the age of 15. After his early years in Ueno and Kinshicho, he honed his skills in various sushi restaurants across Tokyo, including Roppongi, Ginza, Akasaka, and Ebisu. Since April 2019, he has been performing his expert skills at the newly opened Ku-kai. He is known for meticulous work and thoughtful customer service.

村木　未来Mirai Muraki

Charcoal grilled steak and wine obiobi 炭焼きステーキとワイン obiobi Sannomiya, Hyogo Italian,Italian/French / Steak / Western Teppanyaki (iron griddle grilling) / Italian

菅　徹Toru Suga

Heartfelt dishes presenting the best of ingredients.

[Charcoal grilled steak and wine obiobi] started with a desire to provide delicious food and a comfortable space with selective ingredients and friendly faces. The best of the ingredients, instead of surprise performance, is what [Charcoal grilled steak and wine obiobi] always strives to create.

菅　徹Toru Suga

Ristorante TSUMU RistoranteTSUMU Tsukuba, Ibaraki Italian,Italian/French / Italian / Western Sosaku (creative cuisine)

大井　健司Takeshi Oi

Mr. Oi wants to convey the good qualities of his hometown that he has learned by going outside the city and connecting them to revitalizing the local community.

He was born in 1984 in Ibaraki. Admiring his mother's excellent cooking skills, he became a chef. In 2013, he went to Italy to train at a famous restaurant. After returning to Japan, he continued to deepen his knowledge of various culinary genres and worked as a chef at renowned restaurants. Ristorante TSUMU, which opened in 2023, was the first restaurant in the southern part of the prefecture to be featured in "Gault&Millau" and has received high acclaim. He works hard every day to be the center of promoting the charms of the region.

大井　健司Takeshi Oi

Restaurant ranking

Browsing history

Bistro Sans Le Sou

Using the skills developed from his dedication to French cuisine to provide a satisfying experience for customers.

Dashi Shabu Obanzai OKAKA Tokyo

Ebisu Shoten Minami 4 Nishi 3

Mr. Saito has a passionate and curious mind for food. A young chef who manages a lively restaurant.

Sushi Kaki Shinjuku Sushiebisu Shinjuku Nishiguchi Kotakibashi-dori Branch

The love of sushi comes to shape: A reliable chef's challenge utilizing the experience at a major restaurant.

Hokkoriya

Switching from Japanese cuisine to Teppanyaki, Mr. Umeno has a delicate technique that brings out the charm of the ingredients in a simple way.

Gyukaku Shinjuku Omekaido Overbridge Branch

Ms. Takahara welcomes guests with Japanese hospitality, energy, and a smile.

HUDSON MARKET BAKERS

Because of the solid foundation, Ms. Ostubo has the flexibility to break down and choose to reproduce.

uni Seafood

Mr. Kokubun entered into the world, inspired by his father who was a chef.

Restaurant Pleins d' Lerbes Kitakamakura

Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.

Hakodate Marukan Gyogyobu Umigaki Main Branch

After working as a fisherman, Mr. Maeda became independent and now offers the fisherman's Makanai menu at his izakaya.

AVOCADO HOUSE NAMBA

Niku Kappou Tsubomi ~hanatale~

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

Yoshichou

Providing the best of the best to convey the producer's thoughts.

Terrace Restaurant Rose

Mr. Hasegawa is a guest-oriented chef who charms with his proven skills and warmth of heart.

Hakodate Asaichi Aji no Ichiban

As his parents originally ran a ramen shop in Chitose, Hokkaido...

Originator of Teppanyaki Steak Misono, Kobe Main branch

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.

SH’UN Wine & Dine

Mr. Morita became a head chef who prepares high-quality and delicious food to fulfill his dream as a student.

Sushikappou Ku-kai

Born into a family of chefs, Mr. Muraki honed his skills from the age 15 to pursue a career as a sushi chef.

Charcoal grilled steak and wine obiobi

Heartfelt dishes presenting the best of ingredients.

Ristorante TSUMU

Mr. Oi wants to convey the good qualities of his hometown that he has learned by going outside the city and connecting them to revitalizing the local community.