Chef search result : Page 43

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

Waketokuyama 分とく山 Hiroo, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

阿南　優貴Yuki Anan

Mr. Anan was deeply impressed by the smiling faces of his family and friends when they enjoyed the food.

Mr. Anan was born in 1984 in Fukuoka. Through his part-time job at a dining establishment, he experienced the joys of entertaining with food and then aimed to become a chef. After graduating from Nakamura Culinary School, his career as a chef came to a full-blown start in restaurants within Fukuoka. Later, he began working at Waketokuyama, a restaurant he admired, where he continued to build up training experience. In 2018 he was appointed as head chef of the restaurant. On the front lines, he works hard to make cuisine that combines tradition and innovation.

阿南　優貴Yuki Anan

Sushi Shiroma 鮨　城間 Nagoya Station, Aichi Sushi,Japanese / Sushi / Wine / Local Sake

城間　孝文Takafumi Shiroma

Mr. Shiroma is devoted to sushi. He shows the new charm of sushi courses with skilled techniques and flexible creativity.

Mr. Shiroma was born in 1979 in Okinawa. Head chef of Sushi Shiroma. As a child, he frequented a sushi restaurant with his family. As a result, he was exposed to sophisticated sushi chefs, inspiring him to become a sushi chef. At 18, he moved to Aichi and dedicated many years to honing his skills at a sushi restaurant in Nagoya City. After working as the head chef at a renowned restaurant, he founded his current restaurant in April 2023. He devised a new approach to his courses, focusing on exquisite hand-formed sushi and appetizers that show his seasoned skills and the addition of unique dishes prepared through "charcoal grilling." From Nagoya, he introduces new delights and possibilities for sushi courses.

城間　孝文Takafumi Shiroma

Tempura Ryori Sakura 天ぷら料理さくら Kushiro, Hokkaido Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl)

朝日　隆仁Takahito Asahi

The Chef's Recommendations

Enjoy our tempura using proud ingredients of Hokkaido that is fine for even senior and delicate stomach.

He is from Hokkaido. His dream has come true to be the owner chef of a restaurant specialized in tempura using ingredients from Hokkaido where he was born and raised, as such a restaurant was rare. He harvests ingredients himself in the mountains and ocean by boat, then cooks them into crispy tempura using high-quality oil.

朝日　隆仁Takahito Asahi

Niku no Tajima KAMEIDO CLOCK branch 肉の田じま　カメイドクロック店 Kameido, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Beer

重黒木　巧Takumi Jukurogi

Mr. Jukurogi wants to provide uncompromising quality meat and bring smiles to his guests' faces with its delicious taste.

He was born in 1967 in Miyazaki. Having been interested in cooking since elementary school, he learned the basics of cooking at a high school where one could obtain a chef's certificate. After graduating, he joined Marunouchi Palace Hotel and gained experience in various culinary fields, eventually becoming a chef. During the launch of a teppanyaki (iron griddle grilling) restaurant at the hotel, he developed an interest in meat as an ingredient. Then, he started working at a yakiniku restaurant. Later, he came across Niku no Tajima, which never compromises on meat selection, and decided to join their team. He currently serves as the head chef at the Niku no Tajima KAMEIDO CLOCK branch, working in the kitchen to bring smiles to guests' faces.

重黒木　巧Takumi Jukurogi

Taishu Sukiyaki Hokuto 大衆すき焼き北斗 Ginza, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

山下　凌Ryo Yamashita

The enjoyment learned in the restaurant is an important part of Mr. Yamashita.

He was born in 1990 in Tokyo. While a student, he worked part-time at a Japanese-style pub for three years, where he learned the joy of interacting with guests through food. After graduating from college, he worked in the real estate industry for a while but then realized again that his experience in restaurants was a big part of his life, and he went back into the food and beverage industry. He then worked at a Yakitori (grilled chicken skewers) restaurant for two years and a Kyushu cuisine restaurant for three years before joining Always, Inc. Currently, he is a staff member at Ginza's Taishu Sukiyaki Hokuto.

山下　凌Ryo Yamashita

GION Yamaneko GION　山根子 Gion, Kyoto Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Sake

泉　佳代子Kayoko Izumi

Ms. Izumi is the owner who proposes unique pairings based on her deep knowledge of sake.

She was born in Kyoto. Fascinated by the depth of sake, with its various flavors and aromas, she entered the restaurant business. In 2023, she opened GION Yamaneko as an owner. Since she is a sake expert and used to manage a shochu bar, she has extensive knowledge of pairing with food. She is also a certified senior koji (rice molt) specialist and is familiar with fermented foods, koji foods, and beverages, which is why she is planning to make homemade doburoku (unrefined sake) and amazake (sweet rice drink) at the bar.

泉　佳代子Kayoko Izumi

Ushikoi Ikebukuro Branch 赤身焼肉のカリスマ「牛恋　池袋店」 Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak

小泉　孟Hajime Koizumi

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.

小泉　孟Hajime Koizumi

Mikasa Kaikan TEPPANYAKI Yamato Azabujuban Branch 三笠会館 TEPPANYAKI 大和麻布十番店 Azabu-Juban, Tokyo Teppanyaki,Yakiniku/Steak

高山　康明Yasuaki Takayama

Mr. Takayama is a veteran chef dedicated to Teppanyaki cuisine.

This veteran chef has, for 30 years, shown off his skills exclusively in Teppanyaki cuisine at Yamato on 7F of Mikasa Kaikan Main Branch while valuing a spirit of customer service. He now serves as the chef at the newly opened Mikasa Kaikan TEPPANYAKI Yamato in Azabujuban.

高山　康明Yasuaki Takayama

Yurakucho Kakida 有楽町かきだ Shinjuku Station South Exit/Yoyogi, Tokyo Sushi,Japanese / Sushi / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

蛎田　一博Kazuhiro Kakida

Mr. Kakida wants to bring the happiness of dining at a high-class restaurant without worrying about the price.

He was born in 1990 in Hiroshima. While working as the president of an employment agency, his hobbies of fishing and making seafood bowls for his employees led him to become a Sushi chef. In 2022, he opened Yurakucho Kakida as a restaurant where people can experience "the pleasure of eating and drinking as much as they want without worrying about the price" that he enjoyed when he became president. As a restaurant where customers can enjoy "free refills" of high-end sushi items that Mr. Kakida himself purchases at the Toyosu market, it has become a popular spot with reservations filled up to six months in advance. Has made many media appearances.

蛎田　一博Kazuhiro Kakida

Onzoshi Kiyoyasutei 御曹司　きよやす邸 Roppongi, Tokyo Japanese,Japanese / General / Japanese Beef Steak / Teppanyaki (iron griddle grilling)

今野　正博IMANO MASAHIRO

He started as a chef and his career carried him into management.

He remembers how moving it is to see delighted diners who came all the way out to taste his cooking enjoy the meals he set out for them!

今野　正博IMANO MASAHIRO

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

CARNEYA ANTICA OSTERIA カルネヤ Kagurazaka, Tokyo Italian,Italian/French / Italian / Steak / Wine

高山　いさ己Isami Takayama

The Chef's Recommendations

He has been surrounded by meats since he was born!

He was born as the 2nd son of a popular Japanese BBQ restaurant in Asakusa and grew up with Japanese BBQ 6 days a week. When he was 18, he dined at some 50 restaurants and approached [Chez Pavot Blanc] in Nishi Azabu with wonderful food and service, to start his culinary career. He further broadened his experience at [ENOTECA] and went to Italy in 2002. After he came back and worked as a chef at some restaurants in Tokyo, he opened [CARNEYA] in 2007.

高山　いさ己Isami Takayama

BBQ TERRACE NAKANO BBQ TERRACE NAKANO Nakano, Tokyo Beer Garden/BBQ,Other / Sukiyaki (hot pot stew) / Oden / Sake

SSSS

The entire staff supports a fun night out with friends.

As the owner of BBQ TERRACE NAKANO, Mr. SS watches over people's happy moments. Attracted by the lively Nakano district, even as Japan was affected by the Corona disaster, he started the restaurant to create a space where the people of Nakano could freely enjoy themselves. He tries to support people who plan fun events with their friends.

SSSS

Yakiniku Horumon Jingisukan Sakaba Lemon 焼肉ホルモンジンギスカン酒場　れもん Susukino, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)

木村　果寿美Kasumi Kimura

Ms. Kimua is attracted to the food and beverage industry as she can closely engage with guests.

Ms. Kasumi Kimura was born in 1994 in Hokkaido. At 18, she started working at the GAJA Otaru branch as a part-time worker. After that, she contributed to the GAJA Eniwa branch as an opening staff member. She was attracted to a job at a restaurant because of the opportunity to engage closely with guests, then eventually joined the same company as a full-time employee after graduating. In February 2020, she was transferred to Yakiniku Horumon Jingisukan Sakaba Lemon when it opened. She is a manager striving to warmly welcome the guests with her smile cheerfully and lively.

木村　果寿美Kasumi Kimura

Sushi Mukau 鮨　無何有 Shirokane/Shirokanedai, Tokyo Sushi,Japanese / Sushi / Wine

大山　武雄Takeo Oyama

Mr. Oyama began his culinary career at 18 and learned the basics of cooking in Osaka and Tokyo.

Worked in a multinational restaurant in Australia, where he honed his skills outside of Japanese cuisine. After working at a five-star hotel in Hong Kong, he gained an overwhelming reputation as the owner of "Sushi Oyama" in Shanghai. The restaurant was awarded "Michelin Guide Shanghai" and received the "Best Japanese" prize in various awards. In 2021, he returned to Japan. He provides a new world by adding a worldwide sensibility to the essence of the delicate taste of Japanese fish.

大山　武雄Takeo Oyama

Namba Teppanyaki Sublime 難波　鉄板焼き　Sublime Namba, Osaka Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

Baniku to Kaki no Sousaku Bal motto. 馬肉と牡蠣の創作バル　motto. Tenjinbashi/Tenjinbashi-suji, Osaka Izakaya (Japanese tavern),Taverns / Horse Meat / Japanese Sosaku (creative cuisine) / Oyster

高田　将規Masanori Takada

Mr. Takada was influenced by his grandmother to pursue a career in food. He was exposed to many food cultures in Japan and abroad.

He was born in 1998 in Hyogo. Influenced by his grandmother, he aspired to become a chef. After graduating from Ecole Tsuji Osaka, he entered Tsuji Culinary Institute of France. Having experienced about a year of on-the-job training at a local restaurant in France, he entered the world of chefs, which he had longed to do since childhood. At the age of 22, he worked at an Italian restaurant in his hometown that served kiln-baked pizzas. Then, at the age of 24, he worked as a chef at a food stall that was the predecessor of the current restaurant, followed by becoming the chef at Motto., when it was reopened.

高田　将規Masanori Takada

Chanko Sakaba Edosawa Ryogoku-Ekimae Branch ちゃんこ酒場江戸沢両国駅前店 Ryogoku/Kikugawa, Tokyo Nabe (hot pot),Japanese

奥山　直之Naoyuki Okuyama

Delivering smiles to customers through dining.

Mr. Okuyama was born in 1974 in Yamagata. He has been interested in cooking ever since he was young. He learned of the joys of cooking at a dining establishment where he worked part-time during his student days and was drawn in by the world of food. He learned various knowledge and skills, such as Hokkaido cuisine, Kyoto cuisine, sushi, and Kaiseki cuisine - all of which have made him the chef he is today. Utilizing his over 20 years of experience, he now works as head chef and pours his efforts into developing the menu and raising future generations of chefs.

奥山　直之Naoyuki Okuyama

Hokkai Monja × Teppanyaki KIBORI Shinjuku 北海もんじゃ×鉄板焼き KIBORI 新宿 Shinjuku East Exit/Kabukicho, Tokyo Izakaya (Japanese tavern),Taverns / Yakiniku (grilled meat) / Hokkaido Cuisine / Craft Beer

Restaurant ranking

Browsing history

SH’UN Wine & Dine

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

Waketokuyama

Mr. Anan was deeply impressed by the smiling faces of his family and friends when they enjoyed the food.

Sushi Shiroma

Mr. Shiroma is devoted to sushi. He shows the new charm of sushi courses with skilled techniques and flexible creativity.

Tempura Ryori Sakura

Enjoy our tempura using proud ingredients of Hokkaido that is fine for even senior and delicate stomach.

Niku no Tajima KAMEIDO CLOCK branch

Mr. Jukurogi wants to provide uncompromising quality meat and bring smiles to his guests' faces with its delicious taste.

Taishu Sukiyaki Hokuto

The enjoyment learned in the restaurant is an important part of Mr. Yamashita.

GION Yamaneko

Ms. Izumi is the owner who proposes unique pairings based on her deep knowledge of sake.

Ushikoi Ikebukuro Branch

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

Mikasa Kaikan TEPPANYAKI Yamato Azabujuban Branch

Mr. Takayama is a veteran chef dedicated to Teppanyaki cuisine.

Yurakucho Kakida

Mr. Kakida wants to bring the happiness of dining at a high-class restaurant without worrying about the price.

Onzoshi Kiyoyasutei

He started as a chef and his career carried him into management.

Milky Wave

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

CARNEYA ANTICA OSTERIA

He has been surrounded by meats since he was born!

BBQ TERRACE NAKANO

The entire staff supports a fun night out with friends.

Yakiniku Horumon Jingisukan Sakaba Lemon

Ms. Kimua is attracted to the food and beverage industry as she can closely engage with guests.

Sushi Mukau

Mr. Oyama began his culinary career at 18 and learned the basics of cooking in Osaka and Tokyo.

Namba Teppanyaki Sublime

Baniku to Kaki no Sousaku Bal motto.

Mr. Takada was influenced by his grandmother to pursue a career in food. He was exposed to many food cultures in Japan and abroad.

Chanko Sakaba Edosawa Ryogoku-Ekimae Branch

Delivering smiles to customers through dining.

Hokkai Monja × Teppanyaki KIBORI Shinjuku