Chef search result : Page 50

Otaru Masazushi Zenan おたる政寿司　ぜん庵 Otaru/Yoichi/Shakotan, Hokkaido Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi

西岡　秀美Hidemi Nishioka

Hidemi Nishioka transformed himself from a fisherman into a sushi artist making the most of the great taste of fish

Born February 13th, 1961, Hidemi Nishioka is a native of Hamanaka-cho, Hokkaido. After graduating from vocational school, he joined his father, who was a fisherman, to go fishing out at sea for two years. When the fishing season came to an end and he went for a meal at a sushi restaurant, it struck him that if he cooked the fish he caught in a similar way, they would be delicious. He then aspired to be a sushi artist and began his training at Omi Sushi Sohonten in Kushiro. Afterwards, he refined his skills at sushi restaurants, hotels, and other establishments in Yoichi and Kushiro. In 1989, he joined Masazushi and worked at the main store, becoming manager of Otaru Masazushi Zenan in 2010.

西岡　秀美Hidemi Nishioka

Matsusakagyu Yakiniku M Dotombori Sennichimae Branch 松阪牛焼肉M　道頓堀千日前店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Sushi / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)

浦田　憲史Kenji Urata

Mr. Urata is a manager who values the spirit of Omotenashi and serves delicious food.

He was born in 1989 in Osaka. At age 20, he entered the world of food and beverage. While working as a bartender, he realized he enjoyed cooking and became a chef. In addition to the bar, he trained at a yakiniku restaurant and a Takoyaki restaurant to hone his skills. He later joined Light House Co., Ltd., which operates Matsusakagyu Yakiniku M by chance. He has been supporting the restaurant as a manager since the opening of the Dotombori Sennichimae Branch in December 2023. With the spirit of "Omotenashi" (hospitality), he considers "as long as you are in Osaka, you are our customer."

浦田　憲史Kenji Urata

Maker Maker Saiin, Kyoto Dining Bar,Dining bar / General / Herb & Spice / Western Sosaku (creative cuisine)

吉岡　慶Kei Yoshioka

Mr. Yoshioka's restaurant is where the passion for making things grows, and sensibility takes shape.

Yoshioka was born in 1981 in Kyoto. Since his parents ran a restaurant business, he grew up with close access to cooking. Having had a strong interest in making things from childhood, he wanted to work at a job where he could create something on his own. After graduating from college, he gained experience in restaurants, and his desire to have a restaurant that offers cuisine that reflects his sensibilities became stronger. In 2017, he opened Maker, a restaurant that embodies his distinctive style.

吉岡　慶Kei Yoshioka

Nanzenji Sando Kikusui 南禅寺参道　菊水 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kyoto Cuisine,Japanese / Tofu Dishes / Sake / Italian

西野　悌司Yasushi Nishino

With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.

He was born in 1976 in Sabae, Fukui. Wanting to delight many people with cuisine, he began walking the chef's path. After training at famous restaurants in Kyoto when he was 18, he joined Kikusui. In 2013, he was appointed as its third head chef. During its 2018 renovation, he trained hard at a Michelin 3-star Japanese restaurant and polished his techniques. He produces Washoku Kaiseki, which combines traditions with attempts at something new. He is not afraid to take on new challenges and continues to lead the kitchen as always, with a determination to protect the food, traditions, and staff.

西野　悌司Yasushi Nishino

WAGYU YAKINIKU beef by KOH Hiroo Main Branch WAGYU YAKINIKU beef by KOH 広尾本店 Hiroo, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Hamburger Steak / Yakiniku (grilled meat)

KOHKOH

With an experience in a Michelin-listed restaurant, Mr. KOH continues to express New York culture.

He was born in 1977 in Tokyo. Though he worked in the construction industry for years, he changed jobs when he was invited to assist at a newly opened Japanese BBQ restaurant. He wanted to put his all into studying to be the best in the industry, so in 2011 he went to New York by himself. Soon after coming to the United States, he worked at a Japanese BBQ restaurant on Michelin. He studied hard there for 5 years and even became a sous chef. In 2017, after returning to Japan, he opened the beef by KOH, a Japanese BBQ restaurant that offers a taste of New York culture.

KOHKOH

SUSHI SHIOGAMAKOU GINZA KIWAMI 鮨塩釜港銀座極 Ginza, Tokyo Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood

鈴木　嘉祐Yoshihiro Suzuki

Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.

He was born in 1982. He entered the world of sushi at the age of 16 and started his apprenticeship at 19 at KIYOTA, a famous sushi restaurant visited by many celebrities. After his training period, he met Mr. Kamada, a tuna professional. He joined Kaisenzushi Shiogamakou because he was fascinated by how Mr. Kamada worked and his deep knowledge. He has made sushi for many people in Shiogama. In February 2024, he was appointed Oyakata (head chef) of SUSHI SHIOGAMAKOU GINZA KIWAMI. With his passion for SHIOGAMAKOU, he brings smiles to visitors' faces with the knowledge and wealth of experience he has cultivated.

鈴木　嘉祐Yoshihiro Suzuki

Matsusakagyu Yakiniku M Namba Branch 松阪牛焼肉Ｍ　難波店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean

深見　和俊Kazutoshi Fukami

Realizing personal growth through work and accumulating solid skills and knowledge.

Mr. Fukami was born in 1966 in Osaka. At the invitation of his best friend, he entered into the world of cooking. He gained experience at a Yakiniku restaurant and learned the skills necessary for Yakiniku from scratch, such as the selection of ingredients, the degree of roasting, and the amount of heat. After that, he moved to Matsusakagyu Yakiniku M Namba Branch through the introduction of an acquaintance and further honed a wider range of cooking skills. He is always looking for new challenges and continues to face the ingredients and cooking methods sincerely.

深見　和俊Kazutoshi Fukami

Yasai Sommelier no Omise Togiya Kiyamachi-Oike Branch 野菜ソムリエのお店　十祇家　木屋町御池店 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Motsu Nabe (offal hot pot) / General

松崎　隆明Takaaki Matsuzaki

The Chef's Recommendations

Mr. Matsuzaki trained and studied various types of cuisine, beginning with patisseries.

He was born in 1974 in Ehime. His mother ran a coffee shop, and he tasted and helped her cook from a young age. As long as he can remember, he has wanted to make something and has become interested in pastry making, which he had never experienced before. He decided to become a pastry chef who could make everyone's hearts happy with his elegant creations, so he enrolled in a confectionery school in Kyoto. After that, he worked at a ryokan (Japanese-style inn) for 1 year, a confectionery store for 5 years, a Sushi restaurant for 4 years, a Korean restaurant for 7 years, and a restaurant specializing in Motsu Nabe (offal hot pot) for 1 year.

松崎　隆明Takaaki Matsuzaki

RUBY JACK'S Steakhouse & Bar RUBY JACK’S Steakhouse＆Bar Akasaka, Tokyo Steak,Yakiniku/Steak / Steak / Seafood / Hamburger Steak

マシュークラブMatthew Crabbe

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.

マシュークラブMatthew Crabbe

XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros. XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros. Roppongi, Tokyo Italian,Italian/French / Italian / Tempura (battered, fried seafood and vegetables) / Cocktail

サルヴァトーレ・クオモSalvatore Cuomo

Influenced by his father, a chef, Mr. Cuomo aspired to become a chef at 11.

Mr. Cuomo was born in Naples, Italy. Influenced by his father, a chef, he aspired to become a chef at 11 and apprenticed at his uncle's restaurant. Since then, he traveled back and forth between Japan and Italy and continued his training. He is credited as a pioneer who made "Napoli Pizza" famous in Japan. In terms of cuisine, he always aims to be the only one, not the number one. He serves as the grand chef of the "Italian" cuisine at the XEX brand to spread its flavor not only in Japan but also to the world every day.

サルヴァトーレ・クオモSalvatore Cuomo

Uni Murakami Hakodate Main Branch うに　むらかみ　函館本店 Hakodate, Hokkaido Japanese,Japanese / Sashimi (raw fish)/Seafood

村上　朋子Tomoko Murakami

Childhood with sea urchin experience. Followed her mother, she took over the restaurant.

She was born in Hokkaido in 1978. Her grandparents owned a sea urchin factory where she played as a child. Graduated from a technical school, she started working in Sapporo as a physical therapist. At the age of 24, she joined her mother's restaurant [Uni (sea urchin) Murakami Hakodate Main Branch]. 13 years have passed since she took over her mother's restaurant and passion for sea urchin, as a young owner.

村上　朋子Tomoko Murakami

BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO Nagatacho, Tokyo Steak,Yakiniku/Steak / Steak / American / General

一ノ宮　義孝Yoshitaka Ichinomiya

A chef who trained in Canada for ten years thoroughly pursues European cuisine.

Mr. Ichinomiya was born in 1971 in Akita. As a child, he admired chefs he saw on TV and aspired to pursue a career in cooking. To grasp the essence of European flavors, he dedicated himself to thoroughly understanding Western cuisine, even excluding traditional Japanese seasonings from his personal life. During his ten years living in Canada, he honed his skills at several restaurants, including a steak house, and also gained management experience in franchise operations. He believes that assembling a dish is like working in four dimensions, and he cooks with respect not only for the taste but also for the country's unique culture.

一ノ宮　義孝Yoshitaka Ichinomiya

HOMMAGE HOMMAGE Asakusa, Tokyo French,Italian/French / French / Wine

荒井　昇Noboru Arai

The Chef's Recommendations

Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.

He was born in 1974 in Tokyo. After graduating from junior high school, he went to a cooking school and had training at restaurants in Tokyo. At the age of 24, he went to France to work for restaurants with the stars such as [Auberge de Cimes] in Paris and [Auberge La Feniere] in Southern France. After coming back to Japan, he worked at Tsukiji Fish Market for 1 year to save money, then opened [HOMMAGE] at the age of only 26. He is currently offering original French dishes that can be created only in Tokyo, in his hometown Asakusa.

荒井　昇Noboru Arai

Restaurant Sunpeer レストラン　サンピア Nanjo, Okinawa Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / General

仲宗根　弘二Koji Nakasone

Welcomes guests with the goal of promoting local cuisine.

Mr. Koji Nakasone was born in 1964 in Okinawa Prefecture. Chef Nakasone was inspired to become a chef after watching a TV program about Japanese cuisine. This show left a deep impression on him, leading him to aspire to become a chef so that he could move people with his own cooking. After building up his career experience in Okinawa hotels, Chef Nakasone took the role of head chef at [Restaurant Sunpeer]. He works in the kitchen to spread the word to visitors from all over about the quality of Okinawa's local vegetables and the delicious ways to prepare them.

仲宗根　弘二Koji Nakasone

Kobe Aburi Bokujo Umeda Main Branch 神戸　あぶり牧場　梅田本店 Osaka Station/Umeda Station, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Korean / Yakiniku (grilled meat)

寺本　蒼Sora Teramoto

Mr. Teramoto is passionate about conveying the appeal of meat and supports the restaurant's growth.

He was born in Osaka in 1994. When he joined Kobe Aburi Bokujo Umeda Main Branch as a part-time staff when it opened, he was deeply impressed by the skillful knife work of the meat specialists. Through gaining experience, he noticed how each piece of beef's marbling and muscle structure is unique. Captivated by the profound complexity of meat, he decided to pursue a career as a chef. Now, as the manager, he draws on his experience and skills to also focus on training the staff.

寺本　蒼Sora Teramoto

AWOMB Nishikiyamachi AWOMB西木屋町 Shijokawaramachi/Teramachi, Kyoto Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

宇治田　博Hiroshi Ujita

Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.

He was born in 1973 in Kyoto. His family owns the restaurant Hisagosushi, which has its main branch in Kawaramachi, Kyoto. When he entered the world of chefs earnestly, he wanted to "pass on the taste of shari rice that he had learned differently from his family." So, he pursued a culinary career different from his family's restaurant. After graduating from Tsuji Culinary Institute, he trained at kappo and Kyoto kaiseki restaurants. Currently, he works as a chef at AWOMB Nishikiyamachi and Karasuma main branches.

宇治田　博Hiroshi Ujita

Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch 旭川成吉思汗　大黒屋　函館五稜郭店 Hakodate, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak

手塚　慎太郎Shintaro Tezuka

Mr. Tezuka has loved Jingisukan ever since he was a child.

The first time Mr. Tezuka went to eat Jingisukan at Daikokuya, he was so impressed! The employees worked hard and were lively, the restaurant atmosphere was energetic, and the fresh lamb was delicious. From that experience, he knew he wanted to work there, so he conveyed his passion for Jingisukan to Daikokuya's owner and joined the company. He currently serves as head of the Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch, which opened on October 29, 2021.

手塚　慎太郎Shintaro Tezuka

Nouvelle Epoque Nouvelle Epoque Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto French,Italian/French

山下　亮一Ryoichi Yamashita

Mr. Yamashita is a chef who works hard in a new place, pursuing new delicacies.

He was born in 1973 in Shizuoka. His father was a chef in his hometown of Izu. Because he hoped to get a job early in his career, he naturally chose the path of a chef. Started his career as a chef in earnest in Tokyo, where many famous restaurants are crowded. He worked the Western food department of Hotel Okura Tokyo (currently The Okura Tokyo), and then moved to French. In 2022, he became the head chef with the opening of Nouvelle Epoque.

山下　亮一Ryoichi Yamashita

Kyo-ryori Tategami 京料理　立神 Kyotogosho/Nishijin, Kyoto Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

淀川　真Shin Yodokawa

Mr. Yodokawa wants to entertain guests with food he has carefully prepared.

Interested in the culinary world from an early age, he began working part-time as a student and decided to pursue a career in the food industry in earnest. Mr. Yodogawa says his Kyoto background may be why he naturally entered the world of Japanese cuisine. Tategami is popular for its new style of Kyoto cuisine, which is based on traditional Kyoto cuisine that is made with local and domestic ingredients and produced with the added sensibility of the young Mr. Yodokawa. His passion for “simply making customers happy with the cuisine” is reflected in every dish.

淀川　真Shin Yodokawa

Hakodate Kaisenryori Kaikobo 函館海鮮料理　海光房 Hakodate, Hokkaido Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine

東谷　篤Atsushi Azumaya

Naturally entered the world of cooking after growing up watching his aunt and mother run the restaurant.

Born in Oshamanbe. His aunt ran a restaurant there, which his mother worked at as well. Although he originally worked in a different industry, growing up watching his aunt and mother run the restaurant together naturally lead to him becoming a chef as well. After graduating from culinary school, he worked at hotels in locations such as Onuma, Lake Toya, and Noboribetsu. In Hakodate, he met his mentor Maejima at one of Hotel Hokke Club's Japanese restaurants, and began studying under him. He then worked as head chef at Hakodate Park Hotel and Hakodate Royal Hotel before taking up the position of head chef at Hakodate Kaisenryori Kaikobo.

東谷　篤Atsushi Azumaya

Restaurant ranking

Browsing history

Otaru Masazushi Zenan

Hidemi Nishioka transformed himself from a fisherman into a sushi artist making the most of the great taste of fish

Matsusakagyu Yakiniku M Dotombori Sennichimae Branch

Mr. Urata is a manager who values the spirit of Omotenashi and serves delicious food.

Maker

Mr. Yoshioka's restaurant is where the passion for making things grows, and sensibility takes shape.

Nanzenji Sando Kikusui

With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.

WAGYU YAKINIKU beef by KOH Hiroo Main Branch

With an experience in a Michelin-listed restaurant, Mr. KOH continues to express New York culture.

SUSHI SHIOGAMAKOU GINZA KIWAMI

Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.

Matsusakagyu Yakiniku M Namba Branch

Realizing personal growth through work and accumulating solid skills and knowledge.

Yasai Sommelier no Omise Togiya Kiyamachi-Oike Branch

Mr. Matsuzaki trained and studied various types of cuisine, beginning with patisseries.

RUBY JACK'S Steakhouse & Bar

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros.

Influenced by his father, a chef, Mr. Cuomo aspired to become a chef at 11.

Uni Murakami Hakodate Main Branch

Childhood with sea urchin experience. Followed her mother, she took over the restaurant.

BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO

A chef who trained in Canada for ten years thoroughly pursues European cuisine.

HOMMAGE

Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.

Restaurant Sunpeer

Welcomes guests with the goal of promoting local cuisine.

Kobe Aburi Bokujo Umeda Main Branch

Mr. Teramoto is passionate about conveying the appeal of meat and supports the restaurant's growth.

AWOMB Nishikiyamachi

Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.

Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch

Mr. Tezuka has loved Jingisukan ever since he was a child.

Nouvelle Epoque

Mr. Yamashita is a chef who works hard in a new place, pursuing new delicacies.

Kyo-ryori Tategami

Mr. Yodokawa wants to entertain guests with food he has carefully prepared.

Hakodate Kaisenryori Kaikobo

Naturally entered the world of cooking after growing up watching his aunt and mother run the restaurant.