Miyagi Chef search result : Page 2

Gyutan Sumiyaki Rikyu West Exit Main Branch 牛たん炭焼利久　西口本店 Sendai Station West Exit, Miyagi Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General

渡邉毅WATANABETAKESHI

Ceaselessly refining his skills in Japanese cuisine

After graduating from cooking school he built up his career at four Japanese restaurants, and in 2006 moved to Rikyu. His motto as a chef is "Delicious, fast, and beautiful".

渡邉毅WATANABETAKESHI

Gyutan Sumiyaki Rikyu Sun Mall Ichibancho 牛たん炭焼利久　サンモール一番町店 Kokubuncho/Ichibancho, Miyagi Japanese,Japanese / Gyutan (beef tongue) / General / Local Japanese Cuisine

小山隆史KOYAMATAKASHI

Say "Sendai" and think "beef tongue" - say "beef tongue" and think "Rikyu"!

For Chef Koyama, borne and raised in Sendai, beef tongue is one of his most beloved foods. He was a huge fan of Rikyu, saying "It was my favorite restaurant. Not only the grilled beef tongue, but also the side dishes were great and plentiful." After four years amassing experience in a Japanese pub kitchen, he made his way to his much-loved Rikyu. Everyday he's striving so as many people as possible can savor the flavor that can only be found here.

小山隆史KOYAMATAKASHI

Gyutan Sumiyaki Rikyu Iwanuma 牛たん炭焼　利久　岩沼店 Natori/Zao/Shiroishi, Miyagi Japanese,Japanese / General / Gyutan (beef tongue) / Local Japanese Cuisine

小野寺正春ONODERAMASAHARU

Depth that even a connoisseur can taste.

Wanting to use my hands to make a living, I entered the food industry because of my interest in cuisine. With over 20 years since we opened Rikyu, you'll soon find out why connoisseurs say, "When it comes to grilled beef tongue, one seeks the modest sensitivity that's a product of a single coal in the fire. The flavorful depth of each ingredient can change with the chef."

小野寺正春ONODERAMASAHARU

Gyutan Sumiyaki Rikyu Tomizawa 牛たん炭焼利久　富沢店 Nagamachi, Miyagi Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

高橋　昭宏SATOYUICHI

A part-time job was his chance to enter the restaurant industry, where he had always wanted to work

He wants as many people as possible to taste the deliciousness of gyutan (beef tongue). With this goal in mind, every day he focuses all his attention on grilling the meat to just the right degree. His biggest source of energy is hearing departing customers say that the food was delicious.

高橋　昭宏SATOYUICHI

Washoku to Tempura Zefu わしょくと天ぷら　ぜふ Kokubuncho/Ichibancho, Miyagi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Sake

大江　信行OE NOBUYUKI

Influenced by his relatives who cooked for a living, he chose the same path

Born July 9th, 1958, he's a native of Miyagi Prefecture's Higashimatsushima City. Influenced by his relatives who cooked for a living, he too chose the same path. After graduating from the Musashino School of Culinary Arts in Tokyo, he trained for three years at a Japanese restaurant in the city before moving on to the high class Sendai restaurant Gin Tanabe. He plied his skills there for roughly 30 years before coming to Sumibi Wabo Hesoya (now: Wasyoku to Tempura Zehu) to cap off his career.

大江　信行OE NOBUYUKI

Gyutan Sumiyaki Rikyu Matsushima 牛たん炭焼利久　松島店 Matsushima, Miyagi Izakaya (Japanese tavern),Taverns / Gyutan (beef tongue) / Local Japanese Cuisine / General

相沢幸宏AIZAWAYUKIHIRO

Bringing out the full flavor of beef tongue

Our chef entered into the world of cuisine having fallen in love with cooking as a child. After gaining experience at other beef-tongue restaurants, he came to Rikyu having been drawn to the idea of creative new tastes in beef-tongue cuisine. He spends each day at the grill with the aim of sharing with the world the full depth of flavor that is possible with beef tongue.

相沢幸宏AIZAWAYUKIHIRO

Gyutan Sumiyaki Rikyu Natori 牛たん炭焼利久　名取店 Natori/Zao/Shiroishi, Miyagi Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

布田昇丈FUDANORIHIRO

Creating Smiles with Tasty Food!

Having always had a passion for food, he entered the world of cooking in order to serve people delicious food. He had been a fan of Rikyu's beef tongue, and attracted by the restaurant's appeal he joined the restaurant and is now in charge of the grill. Charcoal-grilled beef tongue is a simple dish, but there is depth to it. He focuses on getting the meat cooked to just the right degree, so that he can have his guests taste the best of it.

布田昇丈FUDANORIHIRO

Sushidokoro Koya Sendai Ekinaka 寿司処　こうや　仙台駅中店 Sendai Station West Exit, Miyagi Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

服部　洋HATTORI HIROSHI

Our chef feels it's his true calling to provide excellent service to his customers at the counter

Born in 1977 in Fukushima Prefecture. He worked at a sushi shop in Sendai for 14 years before becoming a chef at Sushidokoro Koya, and now he's the owner of Sushidokoro Koya Sendaisushidori Store. He loves to sell sushi over the counter and see all of his customers' faces - he feels that it is his calling.

服部　洋HATTORI HIROSHI

Gyutan Sumiyaki Rikyu Tagajo 牛たん炭焼利久　多賀城店 Matsushima, Miyagi Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

松原義典MATSUBARAYOSHINORI

Unforgettable gyutan (beef tongue) at Rikyu

He is from Miyagi Prefecture, and used to eat gyutan (beef tongue) at Rikyu when he was a student. When he went outside the prefecture for work he tried gyutan at various restaurants, but he never encountered a taste that satisfied him. When he moved back to Sendai he joined Rikyu, where he had always dreamed of working.

松原義典MATSUBARAYOSHINORI

Gyutan Sumiyaki Rikyu East Entrance 牛たん炭焼利久　東口分店 Sendai Station East Exit, Miyagi Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General

佐々木竹美SASAKITAKEMI

Making a career out of his favorite dish

Having always had a passion for food, he entered the world of cooking in order to delight customers with delicious food. He is a veteran cook who's been working at Rikyu for 15 years. Charcoal-grilled beef tongue is a simple yet profound dish. Every day he focuses all his attention on broiling the meat just right to provide his customers with the best, exquisite taste.

佐々木竹美SASAKITAKEMI

Gyutan Sumiyaki Rikyu Nakakecho 牛たん炭焼　利久　名掛丁店 Sendai Station West Exit, Miyagi Japanese,Japanese / Gyutan (beef tongue) / Curry

小野寺隆ONODERATAKASHI

Nothing says Sendai like gyutan (beef tongue)!

Nothing says Sendai like gyutan (beef tongue)! Interested in local ingredients, he took a job at Rikyu where he is now in charge of the grill. His motto is to take high quality ingredients and carefully grill them to perfection. "Grilling gyutan is fairly straightforward, and yet the flavor differs with each chef. I find that fascinating," Takashi remarks, as he affectionately tends the grill.

小野寺隆ONODERATAKASHI

Gyutan Sumiyaki Rikyu Izumichuo 牛たん炭焼利久　泉中央店 Izumi-Chuo, Miyagi Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

若生博利WAKOHIROTOSHI

15 Years Uninterruptedly at Rikyu

He often ate at Rikyu with his family up through his student days. Attracted by the restaurant's appeal, he joined Rikyu with the hope of becoming a chef. Since then he has been polishing his skills uninterruptedly at Rikyu, becoming a true veteran chef.

若生博利WAKOHIROTOSHI

Sushidokoro Kouya Kokubun-cho Branch 寿司処　こうや　国分町店 Kokubuncho/Ichibancho, Miyagi Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

村上　耕次MURAKAMI KOJI

A chef who continues to demonstrate the wonderful techniques and spirit of a sushi master.

Born in 1957 in Miyagi. When he was a high school student, his father took him to a sushi restaurant, where he was moved by both the techniques of the chefs and the welcome he received. Because of this experience, he set his heart on becoming a sushi chef. He trained at Ota Sushi at Iizaka hot spring for five years. After that, he worked at a Japanese restaurant in Sendai under master chef Hiroshi Atami, learning Japanese cuisine, how to handle himself in the kitchen, and the art of hospitality. At the age of 29 he became a chef at a Japanese restaurant, and after three years, he became the acting manager at the Sendai branch of Ginza sushi dono. At the age of 40 he opened Sushidokoro koya. There are presently eight branches, and he also runs the store in Kokubun.

村上　耕次MURAKAMI KOJI

Gyutan Sumiyaki Rikyu Yamatomachi 牛たん炭焼利久　大和町店 Miyagino/Wakabayashi, Miyagi Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

平泉真HIRAIZUMIMAKOTO

Making a career out of my favorite dish

I loved eating gyutan (beef tongue), and I was a fan of Rikyu's gyutan. I often went to the restaurant, and the staff always made sure that I enjoyed myself, so that's what led me to enter the world of cooking.

平泉真HIRAIZUMIMAKOTO

Gyutan Sumiyaki Rikyu Honcho 牛たん炭焼利久　本町店 Sendai Station East Exit, Miyagi Japanese,Japanese / General / Gyutan (beef tongue) / Local Japanese Cuisine

中澤桂一NAKAZAWAKEIICHI

Into the world of cuisine dreamt of since childhood.

In order to progress on to the world of food dreamt of in his childhood, he studied at a cooking school. After graduating he began working at Rikyu as a cook, steadily building up experience until now.

中澤桂一NAKAZAWAKEIICHI

Gyutan Sumiyaki Rikyu Izumi Main Store 牛たん炭焼利久　泉本店 Izumi-Chuo, Miyagi Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

川村武宏KAWAMURATAKEHIRO

I want to make lots of people happy with my food

From the start I liked walking around sampling food from different restaurants. I wanted to make people happy with my own cooking, so I entered the culinary world. After working as a chef for 15 years, I came to Rikyu.

川村武宏KAWAMURATAKEHIRO

Gyutan Sumiyaki Rikyu Sendai 牛たん炭焼利久　仙台駅店 Sendai Station West Exit, Miyagi Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General

井上昭広INOUEAKIHIRO

His eyes were opened to cooking when he was an elementary-school student

He first prepared food as part of a home economics lesson, and the fun of that elementary-school experience awakened a love of cooking within him. After gaining ten years of experience working in an izakaya tavern, he moved on to Rikyu to put his skills to work.

井上昭広INOUEAKIHIRO

Sohonke Yamako 総本家やまこう Kokubuncho/Ichibancho, Miyagi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

山田　崇詞YAMADA TAKASHI

The parttime job he had in university paved the way to where he is today

Takashi Yamada was born in Hokkaido on the 19th of June, 1948. The part-time job he held at a sushi restaurant whilst he was at university was the spur that drove him into the culinary world. When his part-time job finished, he simply went on to become a full-time employee there. He performed a great deal of training and learned about cooking as a sushi chef. In 1975, he became the manager of the restaurant and began to look after the administrative side as well. In 1981, he went independent and opened Sohonke Yamako, where he currently spends every day displaying his proficient culinary talent. He is an expert of Japanese cuisine who lets the flavours of the ingredients speak for themselves, which is loved by customers of all ages.

山田　崇詞YAMADA TAKASHI

Kokorozukushi Inase 心づくし　いなせ Sendai Station West Exit, Miyagi Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / General / Sake

菅野　良洋KANNO YOSHIHIRO

His love of fishing when he was in university led him down the path to becoming a chef

Yoshihiro Kanno was born in Miyagi prefecture in 1975. He often went fishing with friends when he was a university student. Upon cooking the fish they caught and getting it just right, all of his friends would be delighted by the great taste. This experience made Yoshihiro think, "I want to get even better at cooking," and thus entered the Miyagi school of cooking and confectionery. He enjoyed acquiring various skills and knowledge and realized his calling to become a chef. After graduation he headed to Tokyo where he trained at a famous Japanese restaurant, before returning to Sendai. After having been the head chef at two restaurants, he landed his present role as head chef of Kokorozukushi Inase.

菅野　良洋KANNO YOSHIHIRO