Chef search result : Page 50

arkua arkua Kokubuncho/Ichibancho, Miyagi French,Italian/French / French / Wine

渡邊　政也Masaya Watanabe

A chef who creates playful dishes while utilizing French techniques.

Mr. Watanabe was born in 1986 in Miyagi. When he was 19 years old, he met a French chef, which led him to the culinary world. He honed his skills in the kitchen of a members-only hotel and later served as a sous chef at the Michelin one-star restaurant nacree. After that, he established various restaurants, including a wine bar and a restaurant specializing in curry, and opened arkua in January 2022.

渡邊　政也Masaya Watanabe

il Cardinale Ginza Corridor Branch イルカルディナーレ銀座コリドー店 Ginza, Tokyo Italian,Italian/French / Italian / Western Teppanyaki (iron griddle grilling) / Wine

?橋　雄Yu Takahashi

An experienced Italian chef who has delighted people in the Ginza area.

Mr. Takahashi was born in 1982 in Tokyo. He studied hard as a chef at Italian restaurants in Tokyo, mainly in Ginza. After 5 years at SABATINI di Firenze, he gained 4 years of experience as head chef at il Cardinale Ginza Main Branch. He currently shows off his skill at il Cardinale Ginza Corridor Branch. In the corner of an office area where many people come and go, he delights guests who visit the restaurant.

?橋　雄Yu Takahashi

Ramen Daisenso TOKYO ラーメン大戦争TOKYO Suidobashi, Tokyo Ramen,Ramen (noodles) / Gyoza (dumplings) / Beer / Shoyu Ramen (soy sauce ramen)

一木　尚晴Naoharu Ichiki

Mr. Ichiki wants to bring smiles and energy to more people through food.

He was born in 1996 in Gunma. After working part-time as a student at a franchise chain curry restaurant, he joined SKYSCRAPER Inc. as a full-time employee because he wanted to bring smiles and energy to more people through food. Trained in the basics of restaurant operations and cooking, he then gained experience as a restaurant manager and area manager in Gunma Prefecture. He learned the basics of ramen at the new business model Ramen Daisenso, after which he was appointed brand manager and manager of Ramen Daisenso TOKYO Suidobashi Branch.

一木　尚晴Naoharu Ichiki

Nikuya Setsugekka NAGOYA 肉屋雪月花NAGOYA Nagoya Station, Aichi Kaiseki (course menu),Japanese / General / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

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 (Japanese barbecue) 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

Kagurazaka Shabu-shabu Fuga 神楽坂しゃぶしゃぶ風雅 Kagurazaka, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Sosaku (creative cuisine)

岩本　光正Mitsumasa Iwamoto

Mr. Iwamoto is an experienced chef who has been involved in food from various aspects.

He was born in 1971 in Tokyo. He had worked as a chef at "SARA" in Aoyama, Tokyo. He then became involved in the launch of "Table Modern Service," where he assisted in the operation and menu development of various restaurants, starting with its production business. After that, he worked at "Tokyo American Club" and is currently a chef at "Kagurazaka Shabu-shabu Fuga." His diverse menu, ranging from simple dishes that best use quality ingredients to creative dishes, has delighted many people.

岩本　光正Mitsumasa Iwamoto

Sushi Naoki 壽司　なを㐂 Higashi Chaya District, Ishikawa Sushi,Japanese / Sushi / Wine / Sake

北　直幸Naoyuki Kita

The Chef's Recommendations

Mr. Kita sharpened his skills at a seaside restaurant frequented by knowledgeable fishermen.

Mr. Kita was born in 1982 in Kanazawa City. At age 19, after graduating high school, he got a part-time job at a sushi restaurant and began his career in the restaurant business. Since then, he has used the amazing ingredients of his hometown to create high-quality fare. While working at a seaside sushi restaurant frequented by fishermen, he picked up the habit of cooking foods with strong flavors using techniques such as nitsuke (boiling fish in soy sauce) and arayaki (frying fish fillets). In May 2020, he opened [Sushi Naoki]. There, he serves sushi that showcases the deliciousness of common fish, making their flavors shine with skilled techniques.

北　直幸Naoyuki Kita

Tempura Miyashiro 天婦羅　みやしろ Nakameguro, Tokyo Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables)

宮代　直亮Naoaki Miyashiro

The Chef's Recommendations

Mr. Miyashiro is a Japanese chef who uses his expert skills to entice guests with crispy fried tempura.

Mr. Miyashiro was born in 1967 in Kanagawa Prefecture and went to a culinary school (Yokohama chouri) with his friend. After graduation, he trained at Hotel Metropolitan in Ikebukuro and gained experience at Royal Park Hotel in Yokohama. Then at Sakura restaurant in Hotel Nikko Tokyo in Odaiba, he started up the tempura counter and served as head chef. After that, he worked as head chef at Hilton Tokyo in Odaiba, then joined MUGEN, Inc. in 2018. He has been working at "Tempura Miyashiro" since May 2018, primarily responsible for tempura.

宮代　直亮Naoaki Miyashiro

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

Ginza Seikoan NIIGATA GRAND HOTEL 銀座静香庵 NIIGATA GRAND HOTEL Ginza, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

杉山　浩之Hiroyuki Sugiyama

Mr. Sugiyama promotes the appeal of Niigata Prefecture's food, colored by ingredients nurtured in a rich natural environment.

He was born in Niigata Prefecture. After graduating from culinary school, he worked at Niigata-no-Aji Seikoan restaurant in the Omotesando Niigata-kan N'espace, an antenna store that opened in Omotesando in 1997. He made efforts to promote Niigata Prefecture's charms, focusing on "food," including selling local products. Ginza Seikoan was relocated and reopened on July 7, 2024, as directly managed by Niigata Grand Hotel. He is demonstrating his skills there as the head chef manager.

杉山　浩之Hiroyuki Sugiyama

Sky Cruise Makuhari APA Hotel & Resort Tokyo Bay Makuhari スカイクルーズマクハリアパホテル＆リゾート<東京ベイ幕張> Kaihin-Makuhari, Chiba Buffet,Buffet / General / Cake / Cocktail

入山　卓也Takuya Iriyama

With experience in various genres, Mr. Iriyama offers an elegant moment on the hotel's highest floor.

He was born in 1989 in Tochigi. His culinary career began at a neighborhood Chinese restaurant. Following this, he gained experience at various dining establishments across Tokyo, working in a range of different genres. In 2016, he joined APA Hotel. He currently serves at Sky Cruise Makuhari at the APA Hotel & Resort Tokyo Bay Makuhari.

入山　卓也Takuya Iriyama

MUSIUM MUSIUM Roppongi, Tokyo Dining Bar,Dining bar / Cocktail / Whisky

梶原　威志Takeshi Kajiwara

Mr. Kajiwara is a bartender with various faces, offering conversation and drinks unique to the bar.

He was born in 1972 in Oita. While studying design at university, he began working part-time as a bartender. After graduation, he worked as an art director but also continued to hone his skills as a bartender, obtaining "Whiskey Professional" certification as a "Whiskey Connoisseur." He has diverse backgrounds, such as organizing his own band with deep knowledge of music. With a three-way approach featuring drinks, art, and music, he entertains guests who visit the bar.

梶原　威志Takeshi Kajiwara

KYOTO STAR BAR KYOTO STAR BAR Kiyamachi/Pontocho, Kyoto Bar/Cocktails,Bars (pubs) / Cocktail

松田　高雅Takamasa Matsuda

Realized that "eating delicious food" is crucial.

Mr. Matsuda was born in 1980 in Kyoto. After 10 years as a company employee, he was forced to retire due to illness, and he had time to think slowly about his future life. At that time, he realized that "Eating delicious food" was his highest priority, and he aspired to a cooking job with customer service. After working at a Western cuisine restaurant, a Japanese restaurant, and a ramen restaurant, he entered STAR BAR GINZA and started training. In March 2022, he was appointed manager of the Kyoto branch, KYOTO STAR BAR.

松田　高雅Takamasa Matsuda

Virtue Virtue Azabu-Juban, Tokyo Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)

山下　浩幸Hiroyuki Yamashita

A chef with experience working at multiple Michelin-starred restaurants.

Mr. Hiroyuki Yamashita was born in 1979 in Chiba. He trained at prestigious French restaurants renowned for their Michelin stars, including Ginza L'écrin, Joël Robuchon, and Signature at the Mandarin Oriental Hotel Tokyo. After that, he studied under Mr. Eric Ziebold, with whom he was very impressed, and developed his skills in the world of Modern American French cuisine for five and a half years. After returning to Japan, he served as the head chef at restaurants T3 and NUAGE ET VENT. Then, he was appointed the head chef at Virtue.

山下　浩幸Hiroyuki Yamashita

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

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

Sushi Onikai 鮨　おにかい Nakameguro, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

坂本　和樹Kazuki Sakamoto

Mr. Sakamoto has honed his skills in Japanese cuisine, but the sushi course is what will win you over.

Mr. Sakamoto was born in 1983 in Kanagawa Prefecture. After training at a Kyoto restaurant for 5 years, he honed his skills in the sushi department of Nadaman restaurant in a hotel in Tokyo, Nadaman in Yokohama, and other such places. He has been involved with Sushi Tsukiuda since its opening in September 2016. At Sushi Onikai, he has served as head chef since it opened in November 2019. As a sister restaurant of Sushi Tsukiuda, it mainly serves nigiri. While many restaurants offer a course of nigiri with side dishes, this restaurant is trying to compete primarily with nigiri and to satisfy customers with sushi alone.

坂本　和樹Kazuki Sakamoto

Motsukou もつ幸 Kawabata/Gion, Fukuoka Motsu Nabe (offal hotpot),Japanese / Nabe (hot pot) / Motsu Nabe (offal hot pot)

松尾　一豪Kazuhide Matsuo

The Chef's Recommendations

Growing up in a hotpot restaurant as his playground, he has craftsmanship in his blood.

Mr. Matsuo was born in Fukuoka in 1976. He took over running his parents' restaurant [Motsukou], where he used to play as a child. He joined the family business after graduating from a university, with plans for taking over. Since then he runs the restaurant with his mother, preserving the taste of his predecessor's Offal Hotpot.

松尾　一豪Kazuhide Matsuo

M no Yakiniku Fukushima Main Branch Mの焼肉　福島本店 Osaka Station/Umeda Station, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

筒井　啓太Keita Tsutsui

Mr. Tsutsui always strives for growth through his diversified experiences and solid skills.

He was born in 1994 in Hyogo. Since childhood, he has been fascinated by careers that bring joy to people, which led him to become a chef. He gained experience working in an Italian restaurant while studying at Tsuji Culinary Institute. Even after graduation, he developed his skills at a renowned Italian restaurant. After enhancing his specialized knowledge and skills, he started working at his current company to challenge himself in a new field. While emphasizing not only cooking but also communication skills, he showcases his skills at M no Yakiniku Fukushima Main Branch.

筒井　啓太Keita Tsutsui

WAJO WAJO Daikanyama, Tokyo Italian,Italian/French / Italian / Western Sosaku (creative cuisine)

遠藤　泰一Taiichi Endo

The joy of making delicious pasta paved the way to becoming a chef.

While working part-time at a restaurant to earn a living, Mr. Endo became interested in how to make delicious pasta. The intense joy he experienced in the process changed his career path and made him decide to become a chef. After training at the Michelin-starred Schoneck, he worked as a chef in various locations before opening Evoluzione in Ibaraki at 40. In 2022, he took over as chef at WAJO. His philosophy is to make the joy of others his own and to provide happiness through his cooking.

遠藤　泰一Taiichi Endo

Kurubushi 踝 Tenjinbashi/Tenjinbashi-suji, Osaka Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

本田　喜世一Kiyokazu Honda

Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.

He was born in Shiga and is the head chef of Kurubushi. Having loved cooking since childhood, he was fascinated by the work of bringing joy to people through food, which led him to become a professional. After training at a Japanese restaurant in Shinsaibashi, he joined the renowned Tenma restaurant, Sousaku Shubou Nakanaka, in 2015, where he honed his imagination and cooking skills to make the most of seasonal ingredients, which is the restaurant's motto. In 2020, he became the head chef of the restaurant's 2nd location, Sousaku Shubou Sou Sou. After developing it into a popular restaurant, he was appointed to his current position when the 3rd restaurant, Kurubushi, opened in the fall of 2022. Through seasonal kaiseki courses, he is presenting the culmination of his experience.

本田　喜世一Kiyokazu Honda

Restaurant ranking

Browsing history

arkua

A chef who creates playful dishes while utilizing French techniques.

il Cardinale Ginza Corridor Branch

An experienced Italian chef who has delighted people in the Ginza area.

Ramen Daisenso TOKYO

Mr. Ichiki wants to bring smiles and energy to more people through food.

Nikuya Setsugekka NAGOYA

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

Kagurazaka Shabu-shabu Fuga

Mr. Iwamoto is an experienced chef who has been involved in food from various aspects.

Sushi Naoki

Mr. Kita sharpened his skills at a seaside restaurant frequented by knowledgeable fishermen.

Tempura Miyashiro

Mr. Miyashiro is a Japanese chef who uses his expert skills to entice guests with crispy fried tempura.

Restaurant DA CIRO

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

Ginza Seikoan NIIGATA GRAND HOTEL

Mr. Sugiyama promotes the appeal of Niigata Prefecture's food, colored by ingredients nurtured in a rich natural environment.

Sky Cruise Makuhari APA Hotel & Resort Tokyo Bay Makuhari

With experience in various genres, Mr. Iriyama offers an elegant moment on the hotel's highest floor.

MUSIUM

Mr. Kajiwara is a bartender with various faces, offering conversation and drinks unique to the bar.

KYOTO STAR BAR

Realized that "eating delicious food" is crucial.

Virtue

A chef with experience working at multiple Michelin-starred restaurants.

Daiki Suisan Kaiten Sushi Dotonbori Branch

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

BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO

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

Sushi Onikai

Mr. Sakamoto has honed his skills in Japanese cuisine, but the sushi course is what will win you over.

Motsukou

Growing up in a hotpot restaurant as his playground, he has craftsmanship in his blood.

M no Yakiniku Fukushima Main Branch

Mr. Tsutsui always strives for growth through his diversified experiences and solid skills.

WAJO

The joy of making delicious pasta paved the way to becoming a chef.

Kurubushi

Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.