Chef search result : Page 52

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

Antica Osteria del Ponte アンティカ・オステリア・デル・ポンテ Marunouchi, Tokyo Italian,Italian/French / Italian / Wine / General

Stefano Dal MoroStefano Dal Moro

The Chef's Recommendations

A famed chef who mixes classic and new Italian cuisine.

Started building his career as a favorite apprentice of the famous chef Ettore Alzetta. After becoming the head chef at Angelo Paracucchi, where he formerly learned his trade, he gained experience working at several three-star Michelin restaurants. He also refined his craft at Antica Osteria del Ponte Milano Main Branch and is currently the executive chef of Antica Osteria del Ponte Tokyo Branch.

Stefano Dal MoroStefano Dal Moro

Pes. Pes.ペス Nagoya Station, Aichi Mexican/Central American,Global/International / Mexican/Central American / Brazilian/South American / Wine

岡山　雄磨Yuma Okayama

Mr. Okayama opened his restaurant inspired by Peruvian and Latin American cuisine, which was a new frontier for him.

He was born in 1988 in Aichi. His interest in cooking began when he was young, watching his mother cook at home and helping her in the kitchen. After graduating from culinary school, he started his career at an Italian restaurant in Nagoya. Having accumulated training at many famous restaurants, he moved to Italy when he was 24 years old. After returning to Japan, he became a chef at an Italian restaurant in Tokyo. Upon returning to Nagoya, he was involved in the launch of a Peruvian restaurant and was fascinated with Peruvian cuisine, which he had no experience with. In November 2022, he opened Pes. and became independent.

岡山　雄磨Yuma Okayama

Restaurant DA CIRO Restaurant DA CIRO Gion, Kyoto Italian,Italian/French / Italian / European / Western Sosaku (creative cuisine)

上坂　祐一郎Yuichiro Uesaka

Mr. Uesaka was fascinated by Italian cuisine, where the flavors of the ingredients come through directly.

He was born in 1984 in Kyoto. He began his career in the hotel's French restaurant. Fascinated by Italian cuisine and its exceptional beauty of ingredients, he moved to Italy after switching to Italian cooking. In three cities in Puglia, Piemonte, and Tuscany, he studied the local cuisine of each region. After returning to Japan, he joined Ristorante t.v.b in Gion as a sous chef. Three years later, he became a chef, and in 2023, he opened his own restaurant as the owner and chef of Restaurant DA CIRO.

上坂　祐一郎Yuichiro Uesaka

TANAKA YAKINIKU RESTAURANTE TANAKA YAKINIKU RESTAURANTE Nagoya Station, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

田中　優太Yuta Tanaka

A manager with a good pedigree, his father, Mr. Satoru Tanaka, is a meat expert.

Mr. Tanaka was born in 2000 in Gifu. Since his parents ran a restaurant, he thought from an early age that the restaurant business was the most common thing he could do to make people happy. Started working part-time at a yakiniku restaurant as a student. After graduating, he joined his parents' business. Trained under his father, Mr. Satoru Tanaka, a meat expert. Moved to Nagoya for the opening of Nikuya Setsugekka Nagoya. Then, he became the manager at TANAKA YAKINIKU RESTAURANTE, which opened in October 2022.

田中　優太Yuta Tanaka

Peter Luger Steak House Tokyo ピーター・ルーガー・ステーキハウス　東京 Ebisu, Tokyo Steak,Yakiniku/Steak / American / Steak / Wine

高知尾　文彦Fumihiko Takachio

The dream has come true, but Mr. Takachio still has feelings from back then.

He was born in 1976 in Tokyo. It was cooking manga that he read in elementary school that inspired his yearning to become a chef. His dream remained the same throughout high school, and he went on to a culinary school. After graduation, he gained experience in several restaurants before joining his current company. Moved to the U.S. for about a month to prepare for the opening of Peter Luger Steakhouse Tokyo in Japan. Learned about Peter Luger's steaks at the original restaurant in Brooklyn. In 2021, the restaurant opened in Ebisu. He's been grilling steaks in his kitchen since then.

高知尾　文彦Fumihiko Takachio

Nagoya Kanko Hotel Oden Hyoshigi 名古屋観光ホテル　おでん　拍子木 Fushimi, Aichi Oden,Japanese / Nabe (hot pot) / Oden / Sake

青山　光Hikaru Aoyama

Using his experience and taking over the Japanese food culture, Mr. Aoyama also challenges himself to create new creations.

He was born in 1986 in Aichi. His father was a chef, naturally leading him to the culinary world. After training, he entered the Nagoya Kanko Hotel and was appointed as head chef upon the opening of "Hyoshigi" in August 2023. With a career of over 20 years, he is a master of Japanese cuisine and continues to hone his in-depth knowledge and skills in numerous cuisines.

青山　光Hikaru Aoyama

Teppanyaki Sumiyaki Saito 鉄板焼炭焼さいとう Roppongi, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Seafood / Steak

齋藤　大樹Daiki Saito

Mr. Saito, the owner, serves his proud teppanyaki and char-grilled dishes, where guests can enjoy the cooking scene right in front of their eyes.

He was born in 1979 in Tokyo and raised in Hiroshima. As his father was a chef and his maternal grandmother ran a Japanese-style hotel, he decided to become a chef and moved to Tokyo. While training in the restaurant business of Tokyu Corporation, he also attended a confectionery school and honed his skills in Western cuisine, banquet cuisine, and bridal cuisine. Later, he worked at a creative Japanese restaurant. In 2004, he worked at a Teppanyaki restaurant in Ginza, and he became the chef and owner of Teppanyaki Oribe in 2010, the predecessor of the current restaurant. In 2019, he relocated the restaurant and re-opened it independently with a new name, Teppanyaki Sumiyaki Saito.

齋藤　大樹Daiki Saito

Daiki Suisan Kaiten Sushi Dotonbori Branch 大起水産回転寿司　道頓堀店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Kaitenzushi (conveyor belt sushi),Japanese / Sushi

今村　哲也Tetsuya Imamura

Mr. Imamura is a chef who conveys the appeal of Sushi through Sushi seminars.

He was born in 1971 in Osaka. With his love of eating, he decided to pursue a career in the food industry. Although he initially did not like sushi, the taste of the sushi he made himself led him to the world of sushi. He actively shares the appeal of Sushi at Sushi seminars, such as lecturing guests on how to make sushi. "I devote myself to ensuring that guests can enjoy their meals with a smile," he says.

今村　哲也Tetsuya Imamura

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

Matsunaga Wagyu Yakiniku Gion Kujyo まつなが和牛焼肉　祇園　久成 Gion, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

MOINOL RABBIMoinol Rabbi

The skills of a chef were honed through experience with Japan's diverse food culture.

Mr. Rabbi was born in Bangladesh. He came to Japan in 2010 to pursue his dream of becoming a chef. His desire to learn about sushi culture inspired him to choose Japan as the stage for his career. Since then, he has worked as a chef in various restaurants across Japan, including in Izakaya, Italian, French, American Steakhouse, Hamburger Shop, and Spanish. His experience covers multiple types of businesses, from reasonably priced restaurants to high-end restaurants. He is currently working as a chef at Gion Kujyo.

MOINOL RABBIMoinol Rabbi

Kazumiya かず味家 Okachimachi, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

川内谷　一美Kazumi Kawauchiya

The Chef's Recommendations

After hard training days, he was fully prepared to be independent.

He was born in 1971 in Hokkaido. Tokyo fascinated him a lot during his boyhood, which was why he went to Tokyo right after graduating from junior high school and started live-in training at a traditional Japanese restaurant. As the training was so hard, 4 out of 5 trainees quit in only 6 months. But he tried his hardest to learn the fundamentals of Japanese cuisine there for 7 years. After he got married and had a child, he moved to another restaurants such as a Japanese restaurant and izakaya (Japanese pub) and had further training. In 2012, he went independent and opened [Kazumiya], a compilation of his cooking career.

川内谷　一美Kazumi Kawauchiya

Genghis Khan Hitsujikai no Mise "Itadakimasu" ジンギスカン羊飼いの店『いただきます。』 Susukino, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Hokkaido Cuisine

中島　康晴Yasuharu Nakajima

Yasuharu Nakajima serves up Hokkaido soul food using only the finest ingredients sourced from the very same island he calls home.

Although he was born in Kyoto on April 12th, 1961, Yasuharu Nakajima moved to Sapporo when he was just 100 days old. His first encounter with the restaurant business was when he got a job in one while still a student, although he then went on to work in an unrelated sector for many years. However, Genghis Khan, Hokkaido's soul food, managed to bring him back to the culinary world. Nakajima wanted to open a restaurant that specialized in Hokkaido-bred lamb, so he decided his first step would be to raise his own sheep. Over a period of years, he slowly built up his flock until nine years later in 2012, when he was finally able to open his restaurant, Genghis Khan Hitsujikai no Mise "Itadakimasu". As an adult who has a responsibility towards food, Nakajima also runs projects to strengthen ties with children.

中島　康晴Yasuharu Nakajima

Agora Cafe アゴラカフェ Mitsukoshimae, Tokyo Cafe,Cafe/Sweets / General / Pasta / Western Sosaku (creative cuisine)

鈴木　淑之Toshiyuki Suzuki

Mr. Suzuki entered the culinary world as he could not forget the delicious food he had with his father.

He was born in 1961 in Tokyo. When he was a child, he ate pork saute at a restaurant he went to with his father. He could not forget the delicious taste and became interested in cooking. After high school, he went on to culinary school and was hired by a hotel upon graduation. After high school, he went on to culinary school and started training as a chef at a hotel upon graduation. Following 30 years at the hotel, he spent some time at a pesticide-free Japanese restaurant and now works as a chef at Agora Cafe. It is the days of serving guests with hearty dishes.Enjoy exquisite dinners with shows. It is a "place of rest and relaxation" with multiple faces at different times of the day.

鈴木　淑之Toshiyuki Suzuki

Kappa Ramen Honpo America Mura Branch 河童ラーメン本舗　米国村店 Amerikamura, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)

上田　忠義Tadayoshi Ueda

Fan and Repeater Chef of Kappa Ramen (noodle)

Born in 1977 in Hyogo. He loved Kappa ramen for a long time and was a repeater. Via his friend, he started his ramen career at Sennichimae shop. He strives for his dream of starting his own shop every day.

上田　忠義Tadayoshi Ueda

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 Rakuichi 鮨　楽一 Shimbashi/Shiodome, Tokyo Sushi,Japanese / General / Sushi / Sake

福室　武尊Takeru Fukumuro

Mr. Fukumuro is creating a space that brings smiles to guests' faces.

He was born in 1983 in Tokyo. Admiring the owner of a sushi restaurant where he had a part-time job in high school, he aspired to become a sushi chef. After studying the basics at a culinary school, he trained at a major sushi restaurant. He worked hard to realize his dream of owning his restaurant and opened Rakuichi on June 18, 2024. Intending to pursue new culinary attractions while carrying on the traditions and techniques that he has cultivated, he is improving day by day.

福室　武尊Takeru Fukumuro

Kiyose Soba Kashiwaya 季寄せ　蕎麦　柏や Mitaka, Tokyo Japanese,Japanese

長田　浩Hiro Osada

He was fascinated by the idea of working with Japanese cuisine

During his time as a student at culinary college, an older student took him to a Japanese restaurant and showed him what it was like to be a head chef there. He immediately became fascinated by the beautiful work that chefs of Japanese cuisine do. He began working in this area because he wanted to become a teacher of Japanese chefs.

長田　浩Hiro Osada

HANARÉ HANARE Miyako Island/Ishigaki Island, Okinawa Innovative/Fusion,Sosaku (creative) / General / French / General

反町　世俊Seigon Sorimachi

Mr. Sorimachi expresses inner art on plates through food.

He was born in 1981 in Shanghai. Started with Japanese cuisine, he trained extensively in Western, Italian, and French cuisine, and then spent six years abroad. After returning to Japan, he developed his own unique cuisine by fusing Yaeyama ingredients with techniques and seasonings from Japanese, Chinese, and Southeast Asian cuisines. As a result, he caught the attention of the hotel's executive chef, Mr. Hirata. He then became the chef of HANARÉ from its opening on June 1, 2022, to express Ryukyuan culture innovatively.

反町　世俊Seigon Sorimachi

Sushi Tenkawa 鮨　天川 Ebisu, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

藤平　真一Shinichi Fujihira

Mr. Fujihira takes a new step forward as a restaurant owner, carrying a long-standing tradition.

He was born in 1990 in Tochigi. Born in a sushi restaurant in business since his grandfather's generation, he grew up close to cooking from an early age. After graduating from Musashino Cooking College, he trained at Sushi Tenkawa in Ginza, where he deepened his skills and knowledge. In 2011, he moved to Ebisu Hoshi, which opened as a branch in Ebisu and demonstrated his skills. In 2021, Hoshi took over the name of "Sushi Tenkawa," which was closed, and he became the owner of the newly born Sushi Tenkawa.

藤平　真一Shinichi Fujihira

Restaurant ranking

Browsing history

Kyo-ryori Tategami

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

Antica Osteria del Ponte

A famed chef who mixes classic and new Italian cuisine.

Pes.

Mr. Okayama opened his restaurant inspired by Peruvian and Latin American cuisine, which was a new frontier for him.

Restaurant DA CIRO

Mr. Uesaka was fascinated by Italian cuisine, where the flavors of the ingredients come through directly.

TANAKA YAKINIKU RESTAURANTE

A manager with a good pedigree, his father, Mr. Satoru Tanaka, is a meat expert.

Peter Luger Steak House Tokyo

The dream has come true, but Mr. Takachio still has feelings from back then.

Nagoya Kanko Hotel Oden Hyoshigi

Using his experience and taking over the Japanese food culture, Mr. Aoyama also challenges himself to create new creations.

Teppanyaki Sumiyaki Saito

Mr. Saito, the owner, serves his proud teppanyaki and char-grilled dishes, where guests can enjoy the cooking scene right in front of their eyes.

Daiki Suisan Kaiten Sushi Dotonbori Branch

Mr. Imamura is a chef who conveys the appeal of Sushi through Sushi seminars.

Kobe Aburi Bokujo Umeda Main Branch

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

Matsunaga Wagyu Yakiniku Gion Kujyo

The skills of a chef were honed through experience with Japan's diverse food culture.

Kazumiya

After hard training days, he was fully prepared to be independent.

Genghis Khan Hitsujikai no Mise "Itadakimasu"

Yasuharu Nakajima serves up Hokkaido soul food using only the finest ingredients sourced from the very same island he calls home.

Agora Cafe

Mr. Suzuki entered the culinary world as he could not forget the delicious food he had with his father.

Kappa Ramen Honpo America Mura Branch

Fan and Repeater Chef of Kappa Ramen (noodle)

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 Rakuichi

Mr. Fukumuro is creating a space that brings smiles to guests' faces.

Kiyose Soba Kashiwaya

He was fascinated by the idea of working with Japanese cuisine

HANARÉ

Mr. Sorimachi expresses inner art on plates through food.

Sushi Tenkawa

Mr. Fujihira takes a new step forward as a restaurant owner, carrying a long-standing tradition.