Chef search result : Page 38

Cow specialty store Itamae Yakiniku Ichigyu Namba Dotonbori Branch 雌牛専門店　板前焼肉一牛　難波道頓堀店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

尾形　陸Riku Ogata

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.

尾形　陸Riku Ogata

Installation Table ENSO L'asymetrie du calme Installation Table ENSO L’asymetrie du calme Korinbo/Katamachi, Ishikawa French,Italian/French / French / Wine

土井　誠Makoto Doi

The Chef's Recommendations

One-of-a-kind dishes combining Japanese and French elements in Kanazawa

Born in 1968 in Aichi, Doi started off his career in Japanese cuisine at the age of 20. He likes to delve deep into various aspects of cooking, such as ingredients, cooking techniques, serving dishes and decor, and trained in both Kansai and Kanto regions. He went on to work in the area of French cuisine, obtaining a job as a chef at a French restaurant in Ginza. He then worked as a chef for around 4 years in various countries, such as Switzerland, Scandinavia, and France, gaining knowledge on the local food. Upon returning to Japan, Doi opened his restaurant in Kanazawa, a region that offers the best in ingredients, producers, culture, and atmosphere. He dedicates himself to serving one-of-a-kind cuisine.

土井　誠Makoto Doi

Yakiniku Nabedonya Shikata 焼肉鍋問屋　志方 Nakameguro, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Motsu Nabe (offal hot pot) / Sukiyaki (hot pot stew)

前西　貴哉Takaya Maenishi

The Chef's Recommendations

Providing pleasure with outstanding meat delicacies chosen by meat professionals.

Mr. Maenishi was born in 1976 in Hyogo. He is the president of Teishin Shikata Meat Co., Ltd., a wholesaler that handles everything from production to distribution with the philosophy of "bringing high-quality beef to the table in its best condition." The company pursues ideal beef production by working together with contract farms, including cattle fattening environments, to provide high-quality beef to consumers in fresh condition. Yakiniku Nabedonya Shikata has opened in Tokyo in 2005. It continues to attract many people with the taste of its carefully selected meat, allowing them to enjoy quality meat anytime.

前西　貴哉Takaya Maenishi

Sushi Aoyagi すし青柳 Marunouchi, Tokyo Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)

杉森　智樹Tomoki Sugimori

Mr. Sugimori attracts customers with the finest Edomae Sushi and Japanese cuisine, where expert skill and creativity are applied.

He was born in 1972 in Tokyo. The head chef and manager of Sushi Aoyagi. The sushi chef is a job that allows him to do what he has loved since childhood, "making things" while interacting with people. He honed his skills at sushi restaurants in the Tokyo metropolitan area, including Sushiya no Kanpachi, where he learned the art of Edo-mae techniques and Japanese cuisine. In 2017, he was appointed to his current position in recognition of his skills. Since then, he has welcomed guests from Japan and abroad at a long-established hotel located at the gateway to Tokyo, treating them to stylish courses that blend sushi and Japanese cuisine with seasonal dishes.

杉森　智樹Tomoki Sugimori

Matsuzaka-niku Ganso Wadakin 松阪肉元祖　和田金 Matsusaka/Kisei, Mie Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew)

つやこTsuyako

She ensures that every guest feels welcomed with nothing less than perfect hospitality.

Initially, she worked in the service industry, before moving on to work in guest services as a hostess at Wadakin in 2001. In addition to her focus on sukiyaki (hot pot stew), she also makes sure to provide a relaxed atmosphere where each and every guest can enjoy their meal, engaging them in conversation at opportune times. She keeps up the culinary traditions of this long-standing sukiyaki restaurant to make sure that the quality of their food always shines through.

つやこTsuyako

Cow specialty store Itamae Yakiniku Ichigyu Namba Higashi Shinsaibashi Branch 雌牛専門店　板前焼肉一牛　なんば東心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

尾形　陸Riku Ogata

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.

尾形　陸Riku Ogata

Ebisu Shoten Shin-Sapporo Branch 恵美須商店　新札幌店 Shin-Sapporo/Shiroishi, Hokkaido Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sushi / Teppanyaki (iron griddle grilling)

舘野　友紀Yuuki Tateno

To see the happy faces of customers. A chef who delivers delicious food and smiles.

Mr. Tateno is a native of Sapporo. He worked for 13 years as a cooking manager at a Robata (Japanese‐style barbecue cooked over charcoal) restaurant in Susukino, honing his culinary skills. After that, he made up his mind to own his own restaurant. Utilizing his experience, he became a chef at Ebisu Shoten Shin-Sapporo Branch. With the desire to provide customers with delicious food at a reasonable price, he takes great care with his suppliers and offers dishes with outstanding cost performance. He runs the restaurant with all his heart and soul so that people can have an enjoyable dining experience through delicious food.

舘野　友紀Yuuki Tateno

8TH SEA OYSTER Bar Shibuya Hikarie 8TH SEA OYSTER Bar 渋谷ヒカリエ Shibuya East Exit/Miyamasuzaka, Tokyo Oyster Bar,Dining bar / Oyster / Western Sosaku (creative cuisine) / Wine

三中西　歩Ayumu Sannakanishi

Invite you to a new world of food created by the curious mind.

Mr. Sannakanishi was born in 1992 in Tokyo. He has been interested in food since a young age and has naturally followed the path of cooking. With a passion for French cuisine, he trained for ten years in prestigious French restaurants. Then, he participated in the launch of 8TH SEA OYSTER Bar Shibuya Hikarie, which opened in October 2023 and is currently working as a sous chef. His constant exploration of new ingredients and techniques has fascinated gourmets' palates.

三中西　歩Ayumu Sannakanishi

Raisin d'Or レザン・ドール Nishinakasu/Haruyoshi, Fukuoka French,Italian/French / French / Wine

手塚　卓良Takayoshi Tezuka

The Chef's Recommendations

Experience at restaurants with stars led him to the exquisite flavor.

He was born in Tochigi in 1975. Graduating from a culinary school in Tokyo, he learned the basic knowledge at [Le Poireau] in Omotesando, and learned from Chef Kikuchi at [Le Bourguignon] in Nishi Azabu. His passion for the authentic cuisine moved him to France to deepen his experience. After 4 years at a 3-star restaurant [Jardin des Sens] and 2-star [Alexandre], he became Chef at [Raisin d'Or] in 2011.

手塚　卓良Takayoshi Tezuka

Oryori Ittou 御料理　一燈 Fukui Station, Fukui Japanese,Japanese / General / Crab / Kaiseki (tea-ceremony dishes)

倉橋　紀宏Norihiro Kurahashi

Keeps making efforts since childhood, in the pursuit of cooking

Mr. Kurahashi was born in 1978 in Fukui Prefecture. He had an interest in food when he was young, leading him to start studying cooking on his own. This deep spirit of inquiry lead him to travel not just through Japan but abroad as well, tasting foods from around the world and building his skills by recreating them himself. In 2007, he realized a dream by opening [Toki no Kura] in Fukui, and then his second restaurant, [Japanese Cuisine Ittou] in 2012. In 2019, he relocated and saw a fresh start at [Oryori Itto].

倉橋　紀宏Norihiro Kurahashi

Sennaritei Shinkabou せんなり亭　心華房 Hikone/Taga/Aisho, Shiga Teppanyaki,Yakiniku/Steak

川上　康裕Yasuhiro Kawakami

Valuing every encounter with customers and ingredients, Mr. Kawakami delivers the best taste of the moment.

Mr. Kawakami was born in 1988 in Shiga. After graduating from a cooking school, he trained at an Italian restaurant in Gion, Kyoto, and started his career as a chef. After that, he gained experience in French cuisine at a wedding hall in Shiga Prefecture and then moved to Sennaritei Fudo, a restaurant specializing in Omi beef in Shiga Prefecture. He creates new-style course meals using Omi beef, Shiga's specialty, and always works with the ingredients with full attention.

川上　康裕Yasuhiro Kawakami

Kawagoe Kousushi 川越　幸すし Kawagoe, Saitama Japanese,Japanese / General / Unagi (eel) / Sushi

長島　貴子Takako Nagashima

Inheriting the traditions of a long-established ryotei restaurant, Ms. Nagashima is also promoting the global appeal of Japanese cuisine.

She was born in 1976 in Saitama, the owner of Kawagoe Kousushi. Born and raised in a sushi kappo restaurant established in the Meiji period (1868-1912) in Kawagoe, Little Edo, she became familiar with Kawagoe culture and Japanese food from an early age. After gaining experience at Hotel Okura Tokyo and Tokyo Kitcho to learn the hospitality mindset of serving Japanese cuisine, she took over as the fourth restaurant owner in 2014. While preserving the traditions handed down from her predecessors, she is constantly exploring the evolution and possibilities of Japanese cuisine from a global perspective, including the creation of authentic Japanese dishes that are vegan-friendly.

長島　貴子Takako Nagashima

Kobayashi Chef ga Tegakeru Yoru no Vegistro Oimachi 小林シェフが手掛ける　夜のべジストロ　大井町 Oimachi, Tokyo French,Italian/French / French / Italian / Wine

小林　貴宏Takahiro Kobayashi

Mr. Kobayashi sublimates a variety of vegetables into bistro cuisine, delivering the energy of tomorrow through food.

He was born in 1975 in Niigata. After graduating from Tsuji Culinary Institute in France, he trained at the legendary restaurant "La Pyramide" in the suburbs of Lyon. While honing his cooking skills and creativity at the famous restaurant that has produced top chefs, he became familiar with authentic ingredients, wine, and food culture in France. After returning to Japan, he worked in a wide range of genres, including French, pastry, Hawaiian, and Mediterranean cuisine. As the culmination of his efforts, he opened his current restaurant in March 2024. He is committed to providing the appeal of seasonal vegetables and natural wines with his sincere and careful work.

小林　貴宏Takahiro Kobayashi

YAKITORI DINING ITADAKI COCCO CHAN Gotanda Branch 北海道焼鳥　いただきコッコちゃん　五反田店 Gotanda, Tokyo Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Hokkaido Cuisine

Nihonshu Bar Ryu 日本酒BAR龍 Kumamoto, Kumamoto Bar/Cocktails,Bars (pubs) / Beer / Sake / Local Sake

遠山　智帝Tomotada Toyama

Having entered the culinary world by following in the footsteps of his father, a sushi chef, Mr. Toyama is now passing on the excellent relationship between sake and cuisine.

He was born on December 12, 1978, in Kumamoto-shi. He grew up watching his father, a sushi chef, and he naturally wanted to enter the culinary world. After graduating from Tokiwa Culinary School, he began training at the sushi kappo restaurant Sasasho in Fukuoka. After working at several other restaurants, he became a chef at his family's restaurant, Kinzushi. In 2012, he opened Nihonshu Bar Ryu, aiming to provide a place where people can casually enjoy the depth of sake. He always offers dishes that go well with sake and new sake encounters.

遠山　智帝Tomotada Toyama

#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

Butashabu Seiromushi Butasho Nambatei 豚しゃぶ　せいろ蒸し　豚匠　なんば邸 Amerikamura, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Nabe (hot pot)

梁　征哉Seiya Ryo

Mr. Ryo was introduced to the culinary world by his friend.

He was born in December 1994 in Osaka.

梁　征哉Seiya Ryo

Wagyu Yakiniku Mankai 和牛やきにく満開 Nishiki-sanchome, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

末本　実Minoru Suemoto

Mr. Suemoto has aspired to be a chef since he was a teenager and continued pursuing a food career.

He was born in 1956 in Oita. Having been interested in the world of food since his teenage years, he aspired to become a chef, hoping to "bring joy to many people with my cooking." He trained at a Western-style restaurant for 10 years, honing his culinary experience. Later, while working in various restaurants of different genres, he became strongly attracted to yakiniku. His yakiniku, made with quality ingredients he carefully selects and prepares with care, is favored by many repeat customers.

末本　実Minoru Suemoto

Aged Wagyu Yakiniku Aging Beef Shibuya Branch 熟成和牛焼肉エイジング・ビーフ　渋谷店 Shibuya South Exit, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Others

尾関　岳Gaku Ozeki

Delivering the taste and pleasure that only "aged Wagyu beef" can provide.

Mr. Ozeki was born in 1992 in Gifu. Entered the world of food and drink after graduating from university. After graduating from L'ecole Vantan College with a major in delicatessen, he worked mainly in Italian cuisine. Worked as a manager at Al Bacio in Nishi-Shinjuku before moving to his current company, Shinwa, Inc. He experienced an assistant manager at each "Aging Beef restaurant" and then became the manager of the Shibuya branch. "Aged Wagyu" is a beef that has been slowly aged for a long time to bring out the best in the meat. He delivers to people the taste and pleasure that only dry aging can bring.

尾関　岳Gaku Ozeki

Kanzen Koshitsu Yakiniku Ushimasa 完全個室焼肉　牛まさ Machida, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

Restaurant ranking

Browsing history

Cow specialty store Itamae Yakiniku Ichigyu Namba Dotonbori Branch

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

Installation Table ENSO L'asymetrie du calme

One-of-a-kind dishes combining Japanese and French elements in Kanazawa

Yakiniku Nabedonya Shikata

Providing pleasure with outstanding meat delicacies chosen by meat professionals.

Sushi Aoyagi

Mr. Sugimori attracts customers with the finest Edomae Sushi and Japanese cuisine, where expert skill and creativity are applied.

Matsuzaka-niku Ganso Wadakin

She ensures that every guest feels welcomed with nothing less than perfect hospitality.

Cow specialty store Itamae Yakiniku Ichigyu Namba Higashi Shinsaibashi Branch

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

Ebisu Shoten Shin-Sapporo Branch

To see the happy faces of customers. A chef who delivers delicious food and smiles.

8TH SEA OYSTER Bar Shibuya Hikarie

Invite you to a new world of food created by the curious mind.

Raisin d'Or

Experience at restaurants with stars led him to the exquisite flavor.

Oryori Ittou

Keeps making efforts since childhood, in the pursuit of cooking

Sennaritei Shinkabou

Valuing every encounter with customers and ingredients, Mr. Kawakami delivers the best taste of the moment.

Kawagoe Kousushi

Inheriting the traditions of a long-established ryotei restaurant, Ms. Nagashima is also promoting the global appeal of Japanese cuisine.

Kobayashi Chef ga Tegakeru Yoru no Vegistro Oimachi

Mr. Kobayashi sublimates a variety of vegetables into bistro cuisine, delivering the energy of tomorrow through food.

YAKITORI DINING ITADAKI COCCO CHAN Gotanda Branch

Nihonshu Bar Ryu

Having entered the culinary world by following in the footsteps of his father, a sushi chef, Mr. Toyama is now passing on the excellent relationship between sake and cuisine.

#uni seafood

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

Butashabu Seiromushi Butasho Nambatei

Mr. Ryo was introduced to the culinary world by his friend.

Wagyu Yakiniku Mankai

Mr. Suemoto has aspired to be a chef since he was a teenager and continued pursuing a food career.

Aged Wagyu Yakiniku Aging Beef Shibuya Branch

Delivering the taste and pleasure that only "aged Wagyu beef" can provide.

Kanzen Koshitsu Yakiniku Ushimasa