Chef search result : Page 42

Setsugekka Tanaka Satoru 雪月花　たなかさとる Sakae, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine

田中　覚 Satoru Tanaka

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.

田中　覚 Satoru Tanaka

Waketokuyama 分とく山 Hiroo, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

阿南　優貴Yuki Anan

Mr. Anan was deeply impressed by the smiling faces of his family and friends when they enjoyed the food.

Mr. Anan was born in 1984 in Fukuoka. Through his part-time job at a dining establishment, he experienced the joys of entertaining with food and then aimed to become a chef. After graduating from Nakamura Culinary School, his career as a chef came to a full-blown start in restaurants within Fukuoka. Later, he began working at Waketokuyama, a restaurant he admired, where he continued to build up training experience. In 2018 he was appointed as head chef of the restaurant. On the front lines, he works hard to make cuisine that combines tradition and innovation.

阿南　優貴Yuki Anan

Niku no Tajima Ogibashi Main Branch 肉の田じま　扇橋本店 Kiyosumi-Shirakawa, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

谷田川　良夫Yoshio Yatagawa

Mr. Yatagawa is the manager and head chef who has supported Niku no Tajima for many years with his confident judge of meat.

He was born in 1962 in Tokyo. In junior high school, he discovered the joy of cooking and entered the food industry. He has been working at Niku no Tajima for more than 40 years since he was a high school student and is now the manager and head chef of the restaurant. Of all the meats, it is especially difficult to judge the internal organs, but he found it enjoyable to identify good meat as he gained experience over the years. He is a chef who continues to hone his skills to provide his customers with the best meat in the best condition. His desire to serve high-quality meat is reflected in his cuisine.

谷田川　良夫Yoshio Yatagawa

Tetsuju 鉄じゅう Namba, Osaka Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

多々納　大展Hironobu Tatano

Mr. Tatano is a chef born in a town of food and humanity who also runs a farm.

He is a native of Osaka. After graduating high school, he trained at the famous Osaka restaurant Kushinobo. Four years later, he left the restaurant business. But at 25, he opened a 5-square-meter restaurant in Soemon-cho, Minami, Osaka. That was the beginning of it all. He acquired qualifications as a sommelier, sake connoisseur, and cheese sommelier and also started his own farming in Kushimoto, Wakayama. He is a chef born and raised in Osaka, a city of kuidaore (to eat until drop) filled with human kindness.

多々納　大展Hironobu Tatano

Taj Mahal Sapporo Factory Branch タージ・マハールサッポロファクトリー店 Sapporo Station, Hokkaido Indian,Other Asian / Curry / Indian Curry / Soup Curry

Deewan SinghDeewan Singh

Mr. Singh offers authentic tandoor cuisine based on his training experience in India.

He was born in India. Growing up in a family of cooks, he naturally decided to pursue a culinary career under the influence of his brothers and father. He gained various experiences in hotels all over India. In 2018, he came to Japan to replace his brother, who was the chef at Taj Mahal Sapporo Factory restaurant, when he returned to India. Specializing in tandoori cuisine, he brings the authentic flavors of India to Hokkaido.

Deewan SinghDeewan Singh

Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch 雌牛専門店　板前焼肉一牛　心斎橋本店 Minamisemba, 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

Beef-Professional private Shinjuku Main Branch 完全個室牛の達人 private 新宿本店 Shinjuku East Exit/Kabukicho, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine

堀江　直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江　直人Naoto Horie

Khaos Spice Diner Kyoto Sanjo Branch カオススパイスダイナー京都三条店 Shijokawaramachi/Teramachi, Kyoto Spicy Curry,Curry

西本　俊治Shunji Nishimoto

No curry. NO life

Mr. Nishimoto spent eight years in an Italian restaurant, eight years in a Western cuisine restaurant, and three years in a curry restaurant. Learned soup curry and European-style curry and became independent. After that, he joined Khaos Spice Diner.

西本　俊治Shunji Nishimoto

Doikatsuman Gion Yasaka Branch 土井活鰻　祇園八坂店 Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Unagi (eel),Japanese / Unagi (eel)

土井　貴史Takashi Doi

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Mr. Doi's grandfather managed a river fish market in Kyoto's central wholesale market, so he was familiar with trade since he was a child. He trained under his grandfather after graduating high school and inherited the river fish market at the age of 26, after his grandfather passed away. In March 2018, he changed industries from the fish wholesale market, opening Doikatsuman and becoming the owner. After opening the first branch in Fushimi-Inari, he opened a second restaurant in Gion-Yasaka.

土井　貴史Takashi Doi

Hakata Hatanaka 博多　畑中 Hakata Station, Fukuoka Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / General

畑中　裕次Yuji Hatanaka

The Chef's Recommendations

Growing up watching his chef father, Mr. Hatanaka opened a Japanese Kaiseki restaurant.

He was born in 1978 in Fukuoka. His grandfather owned a fish store, and his father was a chef, so it was natural for him to become a chef. His first job was at a Japanese restaurant in the "Yamanoue Hotel." After 3 years of training, he gained experience mainly in Japanese restaurants in hotels, including "Senbazuru," a Japanese kaiseki restaurant at "Hotel New Otani." After that, he decided to open his restaurant, Hakata Hatanaka, in 1996, aiming to create a restaurant serving delicious Japanese cuisine. Using carefully selected seasonal ingredients, he has continued to work earnestly on his cuisine.

畑中　裕次Yuji Hatanaka

Kadoya Okaido Branch かどや　大街道店 Okaido/Gintengai, Ehime Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

永吉　悟Satoru Nagayoshi

Mr. Nagayoshi, with expertise in various culinary genres, is dedicated to sharing the rich and lasting charms of his hometown, Ehime.

He was born in 1982 in Ehime Prefecture. His career as a chef began in his teens, working at restaurants in the prefecture. He has worked in various types of restaurants, including Japanese, Western, and Chinese cuisines, which has expanded his skills and potential as a chef. He currently works as a chef at the Kadoya Okaido Branch, where he shares the charms of Ehime with guests from both within and outside the prefecture in his hometown of Matsuyama.

永吉　悟Satoru Nagayoshi

Ushikoi Shibuya Branch 赤身焼肉のカリスマ「牛恋　渋谷店」 Shibuya South Exit, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sousaku Sushi (creative sushi)

小泉　孟Hajime Koizumi

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.

小泉　孟Hajime Koizumi

Osteria da K. [Kappa] Osteria da K.［Kappa］ Shimbashi/Shiodome, Tokyo Italian,Italian/French / Italian / Pasta

礒貝　勝成Katsunari Isogai

The Chef's Recommendations

Various experience from famous Trattoria to a 3-star sushi restaurant.

He was born in 1976 in Tokyo. Influenced by his good cook mother, he liked cooking since he was a child. Deciding to [do what I want to do most] when choosing his future career, he entered a cooking school. After graduating from the school, he started working at [CHIANTI] in Itakura. Later, he moved to [Trattoria MIKITA], and became a chef at the main restaurant for 4 years. Building up sufficient experience, he travelled to Italy. Returning to Japan, he broadened his experience at [Sushi Yoshitake] he had some connections, and became a chef at [Osteria da K.(kappa)].

礒貝　勝成Katsunari Isogai

Hakodate Marukan Gyogyobu Umigaki Main Branch はこだてマルカン漁業部　海がき　本店 Hakodate, Hokkaido Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Crab

前田　秀春Hideharu Maeda

After working as a fisherman, Mr. Maeda became independent and now offers the fisherman's Makanai menu at his izakaya.

He was born in 1956 in Hokkaido. Since childhood, he had been on board his family's boat, which is a fishing business. During the 10 years he helped in the family business, he made lunch boxes and makanai (meals for the crew). After working as a fisherman, he began training as a chef at a skewer restaurant in Yokohama. Finding it rewarding to see guests happy when he served fish dishes, he returned to Hakodate to start his own business. His fisherman's makanai menu such as "Chanchan-yaki (grilled fish and vegetables with miso)," "Burikama (grilled yellowtail collar)," and "Jaga-bata shiokara (potatoes with butter and salted squid guts)" are very popular.

前田　秀春Hideharu Maeda

Oryori Kifune 御料理　貴船 Omicho Market, Ishikawa Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

中川　清一Seiichi Nakagawa

The Chef's Recommendations

His passion for frequenting restaurants turned into a profession, and now he eagerly learns everything he can about new flavors and techniques.

He was born in 1968 in Ishikawa Prefecture. He got his start by taking on a job at a hotel in his home of Kanazawa after graduating from vocational school. While picking up experience in bartending and waiting tables at the hotel, he also learned about catering banquets and working in the kitchen with Japanese cuisine. After that, he went on to develop his skills further at different restaurants around Kanazawa, where he worked with traditional Japanese cuisine, as well as newer interpretations of Japanese food. He then went on to open Oryori Kifune in 2008. He loves to travel around to eat delicious food, and once he hears about a good restaurant he will go there, no matter how far, to try the food and develop his palate.

中川　清一Seiichi Nakagawa

Coltrane Kyoto Branch Coltrane　京都店 Shijokawaramachi/Teramachi, Kyoto Curry,Curry / Tonkatsu (fried pork cutlet) / Curry / Beer

中西　りえRie Nakanishi

Ms. Nakanishi offers every dish with all her heart.

After working part-time at the affiliated restaurant Khaos Spice Diner, she became the manager of Coltrane Sanjo Kiyamachi Branch upon the restaurant's opening in August 2021. Her passion for curry never stops, such that she even goes out to eat curry on her days off.

中西　りえRie Nakanishi

Hitori Shabu Shabu Nanadaime Matsugoro ひとりしゃぶしゃぶ七代目松五郎 Akasaka, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

百瀬　和輝Kazuki Momose

Mr. Momose brings people joy through shabu-shabu. A chef that continues to pursue new forms of Japanese cuisine.

While working at the affiliated restaurant Kuriya Nanadaime Matsugoro, he was appointed to be in charge of Hitori Shabu Shabu Nanadaime Matsugoro. He has spent much of his career as a chef honing his skills in the Nanadaime Matsugoro group. He is now managing a new style of restaurant based on his desire for customers to casually enjoy shabu-shabu, which lets them fully enjoy A4 and A5-ranked matured black Wagyu beef.

百瀬　和輝Kazuki Momose

SAKURA Roppongi SAKURA 六本木 Roppongi, Tokyo French,Italian/French / General / Omurice (omelet rice) / Wine

山本　柊磨Shuma Yamamoto

Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian.

Mr. Yamamoto was born in 1996 in Saitama. He began his interest in cooking in junior high school when he started making meals for it himself. He began to enjoy serving his family and being told how delicious it was. At 22 years old, after graduating from college, he started working at a restaurant a friend was recruiting for and studied mainly Italian cuisine. In September 2022, he moved from SAKURA Kabukicho to SAKURA Roppongi, where he serves as the chef.

山本　柊磨Shuma Yamamoto

Matsusaka Ushi Tajima 松阪牛田じま Toyocho/Minami-Sunamachi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

水原　裕文Hirofumi Mizuhara

Mr. Mizuhara wants to expand the scope of his work and create a future with his own hands.

He was born in 1982 in Chiba. His love of cooking and desire to become an expert led him to become a chef. First, he started working part-time at an izakaya (Japanese-style pub) through an acquaintance. Later, he joined his current company to study cooking in earnest. Now, he spends his days in the "Matsusaka Ushi Tajima" kitchen.

水原　裕文Hirofumi Mizuhara

Sushi JIN-E 鮨　甚江 Shinjuku West Exit/Tochomae, Tokyo Sushi,Japanese

加藤　聡Satoshi Kato

Charmed by fish, Mr. Kato has followed the path of life as a sushi chef.

He was born in 1971 in Kanagawa. Born to a long family line of fishermen, he has been interested in fish since he was young. Because his family was often busy, he had many chances to cook in their place, and he was happy to please them with his cooking. His starting point as a chef was at the restaurant Sushitatsu in his hometown when he was 16 years old. Later on, at the age of 25, he came to Tokyo. In 2017, he opened Sakurazaka Kato in Akasaka. He shut down this restaurant during the COVID-19 pandemic but, blessed by fate, opened another restaurant, Sushi JIN-È. JIN-È is the trade name of the fishery business run by Mr. Kato's relatives, which he had planned to use someday as the name of his restaurant.

加藤　聡Satoshi Kato

Restaurant ranking

Browsing history

Setsugekka Tanaka Satoru

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

Waketokuyama

Mr. Anan was deeply impressed by the smiling faces of his family and friends when they enjoyed the food.

Niku no Tajima Ogibashi Main Branch

Mr. Yatagawa is the manager and head chef who has supported Niku no Tajima for many years with his confident judge of meat.

Tetsuju

Mr. Tatano is a chef born in a town of food and humanity who also runs a farm.

Taj Mahal Sapporo Factory Branch

Mr. Singh offers authentic tandoor cuisine based on his training experience in India.

Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch

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

Beef-Professional private Shinjuku Main Branch

Offering the finest quality Japanese beef at a reasonable price.

Khaos Spice Diner Kyoto Sanjo Branch

No curry. NO life

Doikatsuman Gion Yasaka Branch

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Hakata Hatanaka

Growing up watching his chef father, Mr. Hatanaka opened a Japanese Kaiseki restaurant.

Kadoya Okaido Branch

Mr. Nagayoshi, with expertise in various culinary genres, is dedicated to sharing the rich and lasting charms of his hometown, Ehime.

Ushikoi Shibuya Branch

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

Osteria da K. [Kappa]

Various experience from famous Trattoria to a 3-star sushi restaurant.

Hakodate Marukan Gyogyobu Umigaki Main Branch

After working as a fisherman, Mr. Maeda became independent and now offers the fisherman's Makanai menu at his izakaya.

Oryori Kifune

His passion for frequenting restaurants turned into a profession, and now he eagerly learns everything he can about new flavors and techniques.

Coltrane Kyoto Branch

Ms. Nakanishi offers every dish with all her heart.

Hitori Shabu Shabu Nanadaime Matsugoro

Mr. Momose brings people joy through shabu-shabu. A chef that continues to pursue new forms of Japanese cuisine.

SAKURA Roppongi

Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian.

Matsusaka Ushi Tajima

Mr. Mizuhara wants to expand the scope of his work and create a future with his own hands.

Sushi JIN-E

Charmed by fish, Mr. Kato has followed the path of life as a sushi chef.