Chef search result : Page 7

Kawachi Kamo-ryori Kamosho 河内鴨料理　鴨匠 Kita-Shinchi, Osaka Japanese,Japanese / General / Duck / Sashimi (raw fish)/Seafood

津村　佳彦Yoshihiko Tsumura

Mr. Tsumura has always led the industry as the 5th generation of Tsumura Honten, a pioneer in the duck business.

In 1870, Tsumura Honten was founded in Matsubara-shi, Osaka, as a business specializing in duck hatching. In 1983, Tsumura established an integrated production system from hatching to breeding and butchering, and in 2001, the company branded its duck production as "Kawachi Duck." Mr. Tsumura became chairman of the Osaka Prefecture Livestock Breeders' Association Challenge Group in 2012, further strengthening his presence in the industry. The ducks were used as an ingredient at the G20 Osaka Summit in 2019. He has continued to take on new challenges, including introducing frozen vending machines and completing a newly equipped chicken coop in 2022.

津村　佳彦Yoshihiko Tsumura

Ginza Tamai 銀座　玉ゐ Ginza, Tokyo Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)

長谷川　久展Hisanobu Hasegawa

Mr. Hasegawa is encouraged by his customers' comments, "It was delicious!".

He started working at Nihonbashi Tamai in December 2014 and moved to Ginza Tamai in April 2016. During the past 42 years, he has worked in the food and beverage industry, mainly in the Japanese food field. It makes him very happy when customers tell him that the dishes he serves them are delicious, so he works hard every day with that feeling in mind. Considering that conger eel dishes are rare in the world, his ambition is to make delicious dishes that everybody has never tasted before.

長谷川　久展Hisanobu Hasegawa

Unagidokoro Umami うなぎ処　美味美 Tenmabashi, Osaka Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

森本　優子Yuko Morimoto

Adding color to special days of tourism and small everyday luxuries.

Ms. Morimoto was born in Osaka. Experienced sushi restaurant in Tezukayama, Abeno, in Osaka City for 5 years. As a hall staff member at the restaurant, which also serves kaiseki cuisine, she has watched over people's precious dining moments. She now works as the manager at Unagidokoro Umami. In a space where guests can enjoy a meal with history and culture, she provides color to special occasions for tourists and small luxuries for local people in their daily lives.

森本　優子Yuko Morimoto

Yakiniku Saigyu Shibuya branch 焼肉　最牛　渋谷店 Shibuya Center-Gai/Koen-Dori, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak

夏森　威Takeshi Natsumori

Mr. Natsumori provides carefully selected meat, with the first priority being to please his guests.

He was born in 1978 in China. He was originally interested in cooking and naturally started his career as a chef. After accumulating about 5 years of experience at the famous yakiniku restaurant Jojoen and around 10 years of experience at Japanese restaurants, he is currently showing his skills as the head chef and manager at Yakiniku Saigyu Shibuya branch. With the belief that "the greatest joy for a chef is to see their customers delighted," he continues to hone his skills and provide delicious meat to his customers.

夏森　威Takeshi Natsumori

Shintomicho Maruyasu 新富町　丸安 Hatchobori, Tokyo Japanese,Japanese / Shabu-shabu (boiled meat slices) / Cookshop / Sake

小栗　洸介Kosuke Oguri

Mr. Oguri is the owner who brings out the true worth of the ingredients by naturally combining deep flavors.

He was born in 1988 in Chiba. After graduating from university, he worked as a sales representative for a manufacturer. Inspired by his relatives working in the food and beverage industry, he became interested in this field. He resigned from his job and studied at several Japanese restaurants in Tokyo. In April 2024, he opened his own restaurant, Maruyasu. His simple yet profound cuisine, which makes the most of the unique flavors of ingredients, has impressed and satisfied many people.

小栗　洸介Kosuke Oguri

Waraiya Uratenma Tenjin Yokocho Branch わらいや　裏天満天神横丁店 Tenjinbashi/Tenjinbashi-suji, Osaka Seafood,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Sake

南　光和Mitsukazu Minami

Worked part-time in a restaurant as a student and went straight into cooking.

Mr. Minami was born in 1991 in Osaka. As a student, he worked part-time at a Kushikatsu (deep-fried skewers) restaurant in Shinsekai for 2 years. Since childhood, he has always liked to cook, so he entered the world of cooking. He studied at a Japanese restaurant with a vague desire to get his own restaurant someday. Later, he opened a Japanese restaurant for 2 years. Then after improving himself at an izakaya in Umeda, he became the owner of Waraiya in July 2022.

南　光和Mitsukazu Minami

Yakiniku RIKIO 焼肉RIKIO Yomitan/Chatan, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean

田澤　大悟Daigo Tazawa

Mr. Tazawa is a cooking maestro and an experienced professional.

He was born in 1980 in Hokkaido. Pursuing his passion for the culinary world, which he dreamed of since childhood, he is a chef with experience in various genres. He has mastered a wide range of techniques, from teppanyaki to French, Japanese, and Italian cuisine. Recognized for his expertise, he has been working at Yakiniku RIKIO since 2021. His cuisine is not just a meal but rather an art of sorts. The flavors created by his experience and passion touch the heart.

田澤　大悟Daigo Tazawa

Shabutei Maru Shimotai Branch しゃぶ亭まる　下田井店 Takamatsu City, Kagawa Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Nabe (hot pot)

山地　真人 Masato Yamachi

Providing joy to many people through food with rich experience and reliable skills.

Mr. Yamachi was born in 1979 in Kagawa. His love of eating and a strong desire to share the excitement he feels when he tastes something delicious with many people led him to pursue a career in cooking. At the age of 26, he became manager of Shabutei Maru Main Branch, and later he became manager of Shabutei Maru Shimotai Branch at age 38. With a deep love for cooking, he is passionate about bringing happiness to people through food.

山地　真人 Masato Yamachi

Shinsaibashi Steak 心斎橋ステーキ Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

秦　幸治Koji Hata

With a passion for cooking, Mr. Hata decided to pursue a career in the culinary field and opened his restaurant after waiting with full preparation.

He was born in 1966 in Fukuoka. Having loved cooking since school, he started working for a telecommunications company, but his passion for cooking was so strong that he jumped into a Japanese restaurant in Fukuoka Prefecture, where he trained for seven years. He then trained for four years at a Japanese restaurant in Tokyo, where he served as sous chef. After working as a sous chef at a teppanyaki restaurant in Tokyo and as a manager at a teppanyaki restaurant in Osaka, he opened his own teppanyaki restaurant, Oh! My Steak in Osaka. In 2024, he opened the second restaurant, Shinsaibashi Steak.

秦　幸治Koji Hata

Teppan Yaki Steak House Maruon 鉄板焼ステーキハウス　マルオン Kurashiki, Okayama Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

石田　宣久Nobuhisa Ishida

Following in his father's footsteps, Mr. Ishida became a chef and continues to serve the same deliciousness in Kurashiki.

He was born in 1975 in Okayama. Admiring his cook father, he aspired to become a chef himself. After graduating from Tsuji Culinary Institute in Osaka, he entered Maruon, where his father was the owner and chef. While supporting his father as a chef, he has provided many people with enjoyable dining time. He became president in 2020 and is now the second-generation owner. He continues to offer the same deliciousness to people with his father.

石田　宣久Nobuhisa Ishida

Kai Sya 膾炙 Hirao/Kiyokawa, Fukuoka Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine

伊藤　保将Yasumasa Ito

The Chef's Recommendations

After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.

He was born in 1979 in Fukuoka. He loves to make people happy and was influenced by his mother, an excellent cook, to become a chef. After graduating from Nakamura Culinary School, he worked at a Chinese restaurant in Kagawa Prefecture for 3 years and at a Chinese restaurant in Fukuoka Prefecture for 2 years, where he also served as the restaurant manager. After that, he spent 1-year studying meat at a butcher store while preparing to start his own business. In 2009, he opened Kai Sya and became the owner and proprietor.

伊藤　保将Yasumasa Ito

Hakata Mizutaki Chidori 博多水炊き　ちどり Hakozaki, Fukuoka Mizutaki (chicken hot pot),Japanese / Mizutaki (chicken hot pot) / Kaiseki (traditional multi-course meal) / Sake

藤井　勇輝Yuuki Fujii

Mr. Fujii learned the depth of hospitality and the excellence of food and beverage from practical experience.

He was born in 1996 in Fukuoka. He experienced cooking and service in a ramen restaurant and learned how wonderful the food and beverage industry is through his practical work. This experience has taught him that his passion in his daily work leads to the joy and satisfaction of customers and to more encounters with customers and that there is depth to the relationship between customers and staff. After a brief stint in another industry, he couldn't forget his passion for food and returned to the culinary world. Currently, he serves as the manager of Hakata Mizutaki Chidori.

藤井　勇輝Yuuki Fujii

Yakiniku Yamato Coredo Nihonbashi Branch 焼肉やまと　コレド日本橋店 Nihonbashi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine

マウ　ゾウモオZoumoo Mau

After experiencing various genres such as Japanese and Italian cuisine, Mr. Mau joined Yakiniku Yamato.

He was born in Myanmar. After coming to Japan in 1995, he worked in a Japanese restaurant and learned about Japanese life and culture. In 2005, he worked as a head chef at a Japanese restaurant near Yoyogi Station. In 2011, he worked at a restaurant in Akasaka for about three years to study Italian cuisine. In 2018, he moved to a high-end Yakiniku restaurant in Ginza. Then, he also worked as head chef at a restaurant specializing in Kobe Beef. In 2022, he joined the Yakiniku Yamato Coredo Nihonbashi Branch, where he currently works.

マウ　ゾウモオZoumoo Mau

Jidoriya Amon 地鶏屋　亜門 Nakasu, Fukuoka Izakaya (Japanese tavern),Taverns / General / Chicken / Nabe (hot pot)

岡田　良太Ryota Okada

Aiming to ensure that guests enjoy not only the food but also the time until it is served.

Mr. Ryota Okada was born in 1987 in Kyoto. He has worked as a chef at various restaurants in Fukuoka Prefecture. His specialty is cuisine such as yakitori and robatayaki, which entertain diners not only with the food itself but also with how the dishes are prepared and served. Now, he is working as a chef at Jidoriya Amon. With various chicken-themed menus and personal space, he focuses on creating a comfortable restaurant where guests can enjoy themselves even while waiting for their food, together with excellent customer service. The restaurant meets a wide range of needs in the Nakasu area.

岡田　良太Ryota Okada

Kamakura Kaisen Umi Kamakura Komachi 鎌倉海鮮碧海-umi-鎌倉小町 Kamakura/Zushi, Kanagawa Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

高橋　いず美Izumi Takahashi

As a sake and fish professional, Ms. Takahashi offers a luxurious Japanese experience.

She was born in 1974 in Miyagi. She has a strong interest in cooking and a deep knowledge of presentation and tableware. Her interest in cooking, serving, and tableware has led to her own joy and interest in the culinary world. She started her career in 2017. Learn about sake and fish at Sakana BAR Ippo in Azabu-Juban. In 2024, she opened umi, serving guests daily as the proprietress.

高橋　いず美Izumi Takahashi

Gyuhorumon to Sengyo Ushitomiya Shibuya Dogenzaka Branch 牛ホルモンと鮮魚　牛冨屋　渋谷道玄坂店 Dogenzaka/Shinsen, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian restaurants.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.

小俣　卓也Takuya Omata

Hormone Yakiniku Shichifuku Namba branch ホルモン焼肉　七福　難波店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

キムChef Kim

The master chef keeps creating the tastes of Korea where he grew up.

He was born in Korea and came to Japan on business. Though he was working in a different field, he got an opportunity and entered the cooking field, since then he has accumulated a career as a chef. With his natural good sense, and also advice from his friends and acquaintances who were from Korea, he started showing his talent, and became the master chef at [Hormone Yakiniku Shichifuku Sinsaibashi branch] when it opened. Their popular menus are [Kal-guksu (Korean noodles)] and [Yukhoejang (spicy Korean soup)].

キムChef Kim

Kinfuku Sakaba 金福酒場 Shinjuku East Exit/Kabukicho, Tokyo Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Oden

MYO MINTHANTMyo Minthant

Dedicated to cooking. The authentic taste is born from years of experience.

Mr. Myo Minthant was born in 1987 in Myanmar. He became familiar with cooking at an early age and defected to Japan in 2008 after graduating from university in Myanmar. Having worked in this foreign country, he started his culinary career, gaining 16 years of experience at a yakiniku restaurant and 8 years at a Chinese restaurant. After years of study, he became the manager and head chef of Kinfuku Sakaba in November 2024. He offers authentic flavors and warm hospitality, putting the skill and passion he has cultivated into each dish.

MYO MINTHANTMyo Minthant

Yakiniku Minaho Shinkingyuittogai 焼肉みなほっ　しんきん牛一頭買い Susukino, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)

行澤　誠一Seiichi Yukizawa

After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by

He was born in 1971 in Hokkaido. By helping his mother who is good at cooking, he got to like cooking himself. After graduating high school, he went to a cooking college. After graduation, he started his training in the kitchen of the banquet section of Sapporo Grand hotel, where he worked for 5 years. Then he had more training at different types of restaurants. As he was always interested in Yakiniku restaurants, he took the offer and started working as the head chef. He demonstrates his skills with the wish of wanting to spread the ingredients of southern Hokkaido and so boosting the local area.

行澤　誠一Seiichi Yukizawa

Yurakucho Kotegaeshi 有楽町こてがえし Hibiya/Yurakucho, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

番場Banba

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.

番場Banba

Restaurant ranking

Browsing history

Kawachi Kamo-ryori Kamosho

Mr. Tsumura has always led the industry as the 5th generation of Tsumura Honten, a pioneer in the duck business.

Ginza Tamai

Mr. Hasegawa is encouraged by his customers' comments, "It was delicious!".

Unagidokoro Umami

Adding color to special days of tourism and small everyday luxuries.

Yakiniku Saigyu Shibuya branch

Mr. Natsumori provides carefully selected meat, with the first priority being to please his guests.

Shintomicho Maruyasu

Mr. Oguri is the owner who brings out the true worth of the ingredients by naturally combining deep flavors.

Waraiya Uratenma Tenjin Yokocho Branch

Worked part-time in a restaurant as a student and went straight into cooking.

Yakiniku RIKIO

Mr. Tazawa is a cooking maestro and an experienced professional.

Shabutei Maru Shimotai Branch

Providing joy to many people through food with rich experience and reliable skills.

Shinsaibashi Steak

With a passion for cooking, Mr. Hata decided to pursue a career in the culinary field and opened his restaurant after waiting with full preparation.

Teppan Yaki Steak House Maruon

Following in his father's footsteps, Mr. Ishida became a chef and continues to serve the same deliciousness in Kurashiki.

Kai Sya

After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.

Hakata Mizutaki Chidori

Mr. Fujii learned the depth of hospitality and the excellence of food and beverage from practical experience.

Yakiniku Yamato Coredo Nihonbashi Branch

After experiencing various genres such as Japanese and Italian cuisine, Mr. Mau joined Yakiniku Yamato.

Jidoriya Amon

Aiming to ensure that guests enjoy not only the food but also the time until it is served.

Kamakura Kaisen Umi Kamakura Komachi

As a sake and fish professional, Ms. Takahashi offers a luxurious Japanese experience.

Gyuhorumon to Sengyo Ushitomiya Shibuya Dogenzaka Branch

Trained at various types of restaurants, including Japanese and Italian restaurants.

Hormone Yakiniku Shichifuku Namba branch

The master chef keeps creating the tastes of Korea where he grew up.

Kinfuku Sakaba

Dedicated to cooking. The authentic taste is born from years of experience.

Yakiniku Minaho Shinkingyuittogai

After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by

Yurakucho Kotegaeshi

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.