Chef search result : Page 27

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

foujita foujita Fukushima/Noda, Osaka Italian,Italian/French / Soba (noodles) / General / Nabe (hot pot)

門野　倫也Michiya Kadono

The Chef's Recommendations

Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.

He was born in April 1973 in Hyogo. Experienced in the food and beverage industry as a part-time job in high school. He had been a salaried employee of a large company but quit because he wanted to work with his own skills. Having good seniors, he trained and studied Western cuisine, Japanese cuisine, French cuisine, and handmade soba (buckwheat noodles). Since 2014, he has been the head chef of the affiliated restaurant Fujino. Currently, he is also the head chef of foujita. While utilizing his French experience, he opens up new Japanese and Western cuisine.

門野　倫也Michiya Kadono

Tenka no Daidokoro, Daiki Suisan, Hachikenya-hama Maguro Stadium 天下の台所　大起水産　八軒家浜　まぐろスタジアム Tenmabashi, Osaka Sushi,Japanese / Sushi

山口　貴司Takashi Yamaguchi

Mr. Yamaguchi is an earnest chef who continues to hone his skills to serve delicious seafood.

He was born in 1987 in Sakai-shi, Osaka. While working at Maguro Stadium, he actively absorbs the techniques and knowledge of his seniors. He visits various restaurants to study the taste and presentation of their food. He pursues not only the taste but also the visual appeal of his dishes, satisfying his guests' taste buds and hearts. He is a chef who is sincerely devoted to his cuisine, honing his skills to maximize the appeal of carefully selected ingredients.

山口　貴司Takashi Yamaguchi

Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA 完全個室×旬の素材南地天ぷら鉄板菜庭－NANIWA－ Namba, Osaka Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Japanese Beef Steak

堀之内　一弘Kazuhiro Horinouchi

Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.

He was born in 1966 in Osaka. At the age of 18, he started his career as a chef. He has continued honing his Japanese cuisine skills by studying at various famous restaurants in Osaka Prefecture. Since March 2024, as head chef at NANIWA, he has been serving dishes that bring out the full potential of the ingredients. He pays close attention not only to the taste but also to the appearance of his dishes, attracting many people with his seasonal presentation. He is a passionate chef who always brings enthusiasm and curiosity to his cooking.

堀之内　一弘Kazuhiro Horinouchi

Unagi Komagata Maekawa Marunouchi Branch 鰻　駒形　前川　丸の内店 Marunouchi, Tokyo Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)

笠原　広一Koichi Kasahara

The Chef's Recommendations

He obtained a chef license after experience as a part-time cook. He has been dedicated to unagi (eel) for 40 years.

He was born in 1956 in Tokyo. When he was young, he worked as a part-timer for a restaurant serving eel and other Japanese foods. As the job was fun, he got into this world and obtained a chef license. Since then, he has gained a wide variety of experiences at Japanese restaurants, including eel restaurants for 32 years. Starting 2008, he works for [Unagi Komagata Maekawa] as a chef. Grilling eel is difficult even with 40 years of experience, as proven by the saying, [8 years to master filleting, 8 years to master skewering, and forever to master grilling]. He devotes himself to improving his skill every day.

笠原　広一Koichi Kasahara

Hashimoto はし本 Gokoku-ji, Tokyo Japanese,Japanese / Unagi (eel) / Sake

橋本　信二Shinji Hashimoto

The Chef's Recommendations

The experienced chef, who was trained in an eel wholesaler, became the 6th owner of a well established restaurant at the age of 30.

Born in Tokyo in 1967. When he was a primary school pupil, he became conscious of succeeding the restaurant as the 6th generation owner. When he was a university student, the 5th generation owner passed away. He helped the family business, and entered the restaurant right after the graduation. Leaving the grilled dishes to other veteran cook, he worked every morning for an eel wholesaler while assisting the restaurant. In about 2 years of training, he acquired skills to select and dress eels. At the age of 30, he became in charge of grilled dishes. He is currently maintaining the traditional taste of the long-established restaurant as the 6th generation owner.

橋本　信二Shinji Hashimoto

Sumibi Yakiniku Hibinotei Nakamozu Branch 炭火焼肉ひびの亭　中百舌鳥店 Sakai, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

岸本　英則Hidenori Kishimoto

Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.

He was born in 1980 in Osaka. Entered the world of food and drink from the age of 18. In the beginning, he worked in Japanese cuisine as his main genre. He has honed his skills as a chef in Japanese cuisine, which, like Yakiniku, values its ingredients. After 5 years of experience at a kaiseki restaurant, he switched the genre to Yakiniku. Since around 2013, he has been working at the current restaurant. He is currently its manager.

岸本　英則Hidenori Kishimoto

Mikasa Kaikan TEPPANYAKI Yamato Azabujuban Branch 三笠会館 TEPPANYAKI 大和麻布十番店 Azabu-Juban, Tokyo Teppanyaki,Yakiniku/Steak

高山　康明Yasuaki Takayama

Mr. Takayama is a veteran chef dedicated to Teppanyaki cuisine.

This veteran chef has, for 30 years, shown off his skills exclusively in Teppanyaki cuisine at Yamato on 7F of Mikasa Kaikan Main Branch while valuing a spirit of customer service. He now serves as the chef at the newly opened Mikasa Kaikan TEPPANYAKI Yamato in Azabujuban.

高山　康明Yasuaki Takayama

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch 熟成和牛焼肉エイジング・ビーフワテラス神田秋葉原店 Ochanomizu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)

Innovative Japanese food Lufu 日本料理　るふ Hirao/Kiyokawa, Fukuoka Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake

長谷川　竜也Tatsuya Hasegawa

Offering global dishes that transcend the boundaries of Japanese cuisine, welcoming guests from around the world.

Mr. Hasegawa pursued his culinary career while experiencing diverse international cultures and further enhanced his skills and knowledge by visiting Michelin's three-star restaurants in Japan. After moving to Kagoshima to the potential of local cuisine, he became independent in 2023. Currently, he handles everything from sourcing ingredients and preparation to cooking and serving customers. He visits producers across Japan to deepen his understanding of local flavors and ingredients, breathing new life into his dishes. He values his relationship with the community and passionately seeks to refine his culinary skills daily.

長谷川　竜也Tatsuya Hasegawa

Sushi Shihogama 鮨　しほがま Korinbo/Katamachi, Ishikawa Sushi,Japanese / Sushi / Kaiseki (tea-ceremony dishes) / General

幸田　勝美Katsumi Koda

A chef who carries on the tradition of the long-established Shihogama while pursuing further evolution.

Mr. Koda was born in 1965 in Kanazawa City, Ishikawa prefecture. As the second-generation owner, he continues to uphold the name of Shihogama, a restaurant once renowned as a long-established kappo restaurant in Kanazawa, which his parents ran. He trained from scratch at Shihogama in Korinbo and then served as the owner of the relocated restaurant in Toriki. After that, he gained experience at various restaurants and revived Shihogama in 2018. Maintaining the flavors and skills inherited from his parents, Mr. Koda continues to captivate many regular customers with his diverse dishes that showcase the appealing ingredients of Kanazawa.

幸田　勝美Katsumi Koda

Italian Restaurant Tavola D'oro イタリア料理　ターヴォラ　ドォーロ Namba, Osaka Italian,Italian/French / Pasta / European / Beer

栗岡　卓佐Takusuke Kurioka

Mr. Kurioka was fascinated by authentic Italian cuisine.

During his student days, he spent time abroad and was fascinated with authentic Italian cuisine, especially the dishes served in ristorantes. After returning to Japan, he studied culinary arts at the Tsuji Culinary Institute. Upon graduation, he honed his skills at Italian restaurants in Osaka, Nagoya, and Tokyo.

栗岡　卓佐Takusuke Kurioka

Fugetsu COCONO SUSUKINO Branch (specializing in Takoyaki) 風月　ココノススキノ店（たこ焼専門） Susukino, Hokkaido Takoyaki,Japanese / Okonomiyaki (savory pancakes) / Takoyaki (octopus balls) / Yakisoba (fried noodle)

河瀬　麻耶Maaya Kawase

Not only serving and cooking but also thriving as an area manager.

Ms. Kawase was born in 1998 in Hokkaido. She joined the company in January 2019 and currently serves as the manager of Fugetsu's COCONO SUSUKINO and Moyuku branches and the area manager. After joining the company as a part-time employee, she was recognized for her work and became a full-time employee. "I felt comfortable and enjoyed my work every day, so I decided to be a full-time employee," she says. Now, she spends her days not only serving customers and cooking but also working as an area manager.

河瀬　麻耶Maaya Kawase

Japanese Cuisine Matsumae 日本料理　松前 Hakodate, Hokkaido Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Sashimi (raw fish)/Seafood

大吉　孝幸Takayuki Oyoshi

Mr. Takayuki Oyoshi's motivation, to create dishes with his skillful cooking techniques, is the word [delicious].

He was born in 1963 in Hokkaido. As he liked cooking since his elementary school days, and liked to be told [delicious] by those who ate his dishes, he decided to become a chef. After graduating from high school, he trained at [Ginzushi Chuo-tei] in Tomakomai, then actively worked at various restaurants including one at a hotel in Hakodate city. Currently he shows his skillful techniques as the master chef at [Nihon Ryori Matsumae], welcoming guests with dishes carefully and wholeheartedly created one by one.

大吉　孝幸Takayuki Oyoshi

Kagoshima Karen Ginza Branch 鹿児島華蓮銀座店 Ginza, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Steak / Shochu

下山　昭男Akio Shimoyama

Mr. Akio Shimoyama loves cooking since he was young, and chose a job that could make people happy.

Mr. Shimoyama was born in 1965 in Aomori. As a child, he was captivated by French cuisine when he saw the television drama series "The Emperor's Cook," which led to him aiming to become a chef when he was 18. He trained at a specialty restaurant in Tokyo, then went to France when he was 28, where he learned authentic flavors. After returning to Japan, he worked as a chef in Ginza, the most exciting area in the country. At one point, he became truly impressed by Kagoshima's black beef and black pork when he visited that area to study tea. It led him to work at the Ginza branch of Kagoshima Karen since July 2023.

下山　昭男Akio Shimoyama

Kobe Beef Dining Wagyu Tok Kobe Beef Dining 和牛特区 Shinjuku East Exit/Kabukicho, Tokyo Steak,Yakiniku/Steak / Hamburger Steak / Steak

L'OMBELICO L’OMBELICO Shinjuku Station South Exit/Yoyogi, Tokyo Italian,Italian/French / Italian / Pasta / Wine

千田　健治Kenji Chida

Mr. Chida aspires to be a chef who can move people through culinary creations.

He was born in 1984 in Iwate. The delicious dishes he enjoyed as a child at restaurants and the smiles of his family around the table were memorable and became the starting point for him to become a chef. During high school, he worked part-time at a restaurant, learning both the joys and challenges of cooking. After graduation, he left his hometown to take on new challenges. Upon moving to Tokyo, he gained much experience and continued to hone his skills. He is currently active at L'OMBELICO, which opened in September 2023.

千田　健治Kenji Chida

Meigara Tonkatsu Fukuro 銘柄とんかつ梟 Ikebukuro West Exit, Tokyo Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / Curry / Beer

青木　俊介Shunsuke Aoki

Mr. Aoki spares no effort to show his strength in the place he desires.

After starting his career as a Japanese cuisine chef, he was eager to work at Meigara Tonkatsu Fukuro. However, he received advice from the owner that "you should first gain experience in multiple restaurants." Following that word, he started training at various tonkatsu specialty restaurants. While pursuing a finely honed technique, he has improved his unique sensibility. And now, he shows his skills at the restaurant.

青木　俊介Shunsuke Aoki

Yakiniku Kakura Nagasaki Douza Branch 焼肉かくら長崎銅座店 Nagasaki City, Nagasaki Yakiniku (Japanese BBQ),Yakiniku/Steak

岩山洋明Hiroaki Iwayama

Making the restaurant a place where visitors want to come back again.

The cheerful and energetic staff members are waiting for you with smiles!

岩山洋明Hiroaki Iwayama

Le Ciel Le Ciel Kunitachi, Tokyo French,Italian/French / French

荻原　哲哉Tetsuya Ogiwara

Various experiences at Japanese or Italian food, hotel and famous restaurants supporting his culinary base

Born in 1979 in Saitama Prefecture. After graduating from a senior high school, he entered a resort hotel [XIV] by Yamanaka Lake. He was originally a service staff, but started a culinary career when he was 20 with admiration for the chef he met there. After working at a restaurant in Atami for 1 year, he moved to Tokyo, and worked at [Ristorante kappas] in Aoyama and other places. He built up further experience at [Auberge Ren] in Hakone for 3 years, at [L'EMBELLIER] in Minami Aoyama for 1 year, and was invited by the owner Mr. Hirata, who used to work at [Ginza L'ecrin] and [AMOUR], to be a chef of [Le Ciel].

荻原　哲哉Tetsuya Ogiwara

Restaurant ranking

Browsing history

Butashabu Seiromushi Butasho Nambatei

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

foujita

Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.

Tenka no Daidokoro, Daiki Suisan, Hachikenya-hama Maguro Stadium

Mr. Yamaguchi is an earnest chef who continues to hone his skills to serve delicious seafood.

Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA

Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.

Unagi Komagata Maekawa Marunouchi Branch

He obtained a chef license after experience as a part-time cook. He has been dedicated to unagi (eel) for 40 years.

Hashimoto

The experienced chef, who was trained in an eel wholesaler, became the 6th owner of a well established restaurant at the age of 30.

Sumibi Yakiniku Hibinotei Nakamozu Branch

Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.

Mikasa Kaikan TEPPANYAKI Yamato Azabujuban Branch

Mr. Takayama is a veteran chef dedicated to Teppanyaki cuisine.

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch

Innovative Japanese food Lufu

Offering global dishes that transcend the boundaries of Japanese cuisine, welcoming guests from around the world.

Sushi Shihogama

A chef who carries on the tradition of the long-established Shihogama while pursuing further evolution.

Italian Restaurant Tavola D'oro

Mr. Kurioka was fascinated by authentic Italian cuisine.

Fugetsu COCONO SUSUKINO Branch (specializing in Takoyaki)

Not only serving and cooking but also thriving as an area manager.

Japanese Cuisine Matsumae

Mr. Takayuki Oyoshi's motivation, to create dishes with his skillful cooking techniques, is the word [delicious].

Kagoshima Karen Ginza Branch

Mr. Akio Shimoyama loves cooking since he was young, and chose a job that could make people happy.

Kobe Beef Dining Wagyu Tok

L'OMBELICO

Mr. Chida aspires to be a chef who can move people through culinary creations.

Meigara Tonkatsu Fukuro

Mr. Aoki spares no effort to show his strength in the place he desires.

Yakiniku Kakura Nagasaki Douza Branch

Making the restaurant a place where visitors want to come back again.

Le Ciel

Various experiences at Japanese or Italian food, hotel and famous restaurants supporting his culinary base