Chef search result : Page 62

Gotemba Restaurant Kuishinbogomi 御殿場レストラン　くいしんぼ五味 Gotenba/Susono, Shizuoka Creative,Sosaku (creative) / General / French / Italian

五味　正博Masahiro Gomi

The influence of his father, who worked in the food industry, led him to become a chef

He was born in Tokyo on October 25th, 1956. When he was a child, his bread factory manager father told him, "You never miss a meal if you work in a job related to food." This prompted him to take an interest in food-related jobs. He decided to try and become a chef because he liked eating and cooking. He built up experience by working at restaurants and hotels in Odawara, Hakone, and Kariya. He set up Gotemba Restaurant Kuishinbogomi in 1996, where he displays his talents as chef-owner.

五味　正博Masahiro Gomi

Trattoria & Pizzeria BEATO トラットリア＆ピッツェリア BEATO Tanimachi/Tanimachi-yonchome, Osaka Italian,Italian/French / Pasta / Neapolitan Pizza / Wine

田中　洋光Hiromitsu Tanaka

He wants to shape his way of thinking to fill the trattoria.

He wanted to open a trattoria to give shape to his ideal hospitality, while building his career as an Italian chef. In October 2010, he opened [Trattoria & Pizzeria BEATO] with a space in the image of an authentic classic trattoria in Italy, where they serve authentic Italian dishes. Currently he is offering dishes made with the ingredients imported directly from Italy, vegetables and fish carefully-selected by himself, and high-grade meat at a sophisticated space.

田中　洋光Hiromitsu Tanaka

Saitobi Hireya Bakuro Ichidai Nagoya EAST 最飛びヒレ家馬喰一代名古屋EAST Nagoya Station, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

深尾　将大Masahiro Fukao

The Chef's Recommendations

He was brought up being influenced by his father who was the company president, and naturally decided to enter the cooking field.

He was born in 1991 in Gifu prefecture. He learned the fundamentals of cooking at Ecole Tsuji French branch, while having training at a restaurant with the 3 stars in France. After graduating from Ecole Tsuji French branch, he accumulated further training at French restaurants in Tokyo and Gifu. In 2013, he entered [Bakuro Ichidai] and started working in Nagoya. Since May 10, 2017, when [Hireya Bakuro Ichidai Nagoya EAST] opened, he has been working as the area general manager in charge of this branch and others. Currently, he is actively working as the second generation to adapt Hida Beef into French cuisine, making good use of his experience in France.

深尾　将大Masahiro Fukao

Men Urayama Sakae Main Branch 麺うら山　栄本店 Fushimi, Aichi Ramen,Ramen (noodles)

青山　耕士Koji Aoyama

The leader of Men Urayama, serving delicate flavors piping hot.

After obtaining a chef's license, Mr. Aoyama started working as a manager at Men Urayama. He offers beautiful and delicious ramen every day, using the broth created by the chefs at Sushi Urayama, carefully boiling the noodles, and delicately arranging the toppings. He is passionate about one of Men Urayama's specialties: providing "a bowl of soup that can be eaten hot to the last" with great care and attention to detail.

青山　耕士Koji Aoyama

JA Zenno Hyogo restaurant Kobe Plaisir JA全農兵庫　直営レストラン　神戸プレジール Sannomiya, Hyogo Steak,Yakiniku/Steak / Japanese Beef Steak

厚澤　宏行Hiroyuki Atsuzawa

Grew up watching his grandfather and father who were both chefs, and naturally entered the world of cooking.

Born on June 27th, 1972 in Ishikawa Prefecture. His family operated a Sushi restaurant. While watching his grandfather and father work, and helping out at the restaurant, he naturally developed interested in the world of cooking. 1991: Began training at a restaurant in Osaka to learn Italian and French cuisines. 1996: Joined [New Otani Kobe Harborland] 2002: Began serving as a chef at Teppanyaki [Rokko] at the hotel. 2008: Appointed as the first chef at [JA Zenno Hyogo restaurant Kobe Plaisir]. 2012: Began serving as the owner.

厚澤　宏行Hiroyuki Atsuzawa

CAFE AUX BACCHANALES カフェ　オーバカナル Hakata Station, Fukuoka Cafe,Cafe/Sweets / Omurice (omelet rice) / Steak / Others

宮原　里紗Risa Miyahara

Ms. Miyahara wants to work where she can confidently say she loves both the food and the atmosphere.

She was born in 1995 in Fukuoka. Chose to work in a restaurant since I like to meet people as well as cook. Attracted by the stylish interior, she joined the company that operates "CAFE AUX BACCHANALES" in 2013. Within 10 years, she studied at affiliated restaurants and progressed to the manager position. From August 2023, she has been working as the manager of CAFE AUX BACCHANALES, which opened in JR Hakata City. She pays attention to making her guests feel comfortable while also focusing on training employees.

宮原　里紗Risa Miyahara

Washoku - shoujyou - Aoyama 和食　猩々　−shoujyou− 青山 Gaienmae/Aoyama-Itchome, Tokyo Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

木下　正人Masato Kinoshita

The skillful chef still keeps learning hard to seek for the essence of Japanese cuisine.

He was born in March 1970 in Tokyo. After graduating from school, he started his carrer as a Japanese chef at a wedding hall in Koenji. After having further training at a Chinese restaurant and udon (thick noodles) shop, he left the cooking field once to be a tiler. Then he came back to the cooking field and worked as a chef at a Japanese restaurant in Kagurazaka for 17 years, where he improved his skills in Japanese cuisine, and became the master chef in the latter half. In July 2017, he chose [Washoku - shoujyou - Aoyama] as his new workplace and started working there as the master chef. Currently he is serving tasty dishes using seasonal ingredients, respecting the basics such as [making broth] and [cooking rice].

木下　正人Masato Kinoshita

Meshimon Sakemon Santabelle 飯もん酒もん　さんたべーる Gujo, Gifu Italian,Italian/French / Italian / Wine

オーナーシェフOwner Chef

Enjoy the authentic taste of European cuisine from a chef who trained in Italy and France

After graduating from culinary college in Osaka, he mastered the art of authentic European gastronomy in France and Italy. Bringing these flavors back to Osaka, he also developed expertise in Japanese cuisine, eventually choosing to open his own restaurant with the aim of bringing the classic, authentic taste of European food to the people of Gujo. He likes to investigate food and drink pairings, including Italian cuisine with rich yet light wine and fresh sashimi with junmaishu (sake without added alcohol or sugar).

オーナーシェフOwner Chef

Soshu Torigin Kamonomiya Branch 相州　鳥ぎん　鴨宮店 Odawara/Minamiashigara, Kanagawa Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken

嶌影　幸作Kosaku Shimakage

The Chef's Recommendations

He became interested in cooking after seeing his mother in the kitchen and soon began making things with her

He enjoyed making things from an early age and was particularly captivated by cooking. He would often cook with his mother for his whole family and it made him happy to see their smiles as they ate. After graduation, he found a job but was unable to forget the joy of cooking and the smiling faces of people eating delicious food, so he entered the restaurant industry. He searched for a place where customers' reactions could be seen and found an izakaya (Japanese bar) with an open kitchen, where he accumulated work experience. When that restaurant closed down, he became a chef at Soshu Torigin Kamonomiya, where he could interact with customers in the same way.

嶌影　幸作Kosaku Shimakage

Ryowa Daido 料和　大道 Shin-Kobe/Kitano, Hyogo Kaiseki (course menu),Japanese / General / Sake / Shochu

大道　慎吾Shingo Daido

The Chef's Recommendations

With a reputation for performance and finesse, this artisan of Japanese cuisine coaxes the essential flavors from his ingredients

Born in January 1977 in Hyogo Prefecture, Chef Daido has had an interest in cooking since childhood, and began pursuing a future as a chef once he finished high school. With help from a friend, he got a job cooking at Arima Onsen, a food-focused hot springs ryokan, where he spent six years mastering techniques of Japanese cuisine. He then acquired even more experience working at several restaurants in the Sannomiya district of Kobe. He says, "I strive to prepare food that respects the ingredients, and makes the best use of their essential qualities." He creates dazzling dishes with the delicate mindfulness distinctive of Japanese cuisine, emphasizing inherent flavors and freshness.

大道　慎吾Shingo Daido

Malebranch Kyoto Tower Sando branch マールブランシュ　京都タワーサンド店 Kyoto Station, Kyoto Sweets,Cafe/Sweets / Ice Cream / Others

宮崎　靖子Yasuko Miyazaki

Became a pastry chef by being influenced by her father who is a chef, and mother who is dexterous!

She was born in 1980 in Kyoto. She has been influenced by her father who is a chef and mother who has been dexterous since she was very young. She decided to learn the fundamental skills to make cakes and become a pastry chef. After graduating from a confectionery school, she had training at [Chez la Mer], a popular confectionery shop in Kyoto, then started working at [Malebranche Kyoto Kitayama main branch] as a pastry chef. Showing outstanding talent, she is currently working hard to create [authentic] local confectionery from Kyoto.

宮崎　靖子Yasuko Miyazaki

Izakaya Hokkai 居酒屋　北海 Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood

島田　勝弘Katsuhiro Shimada

The Chef's Recommendations

Please fully enjoy a luxurious experience having fruits of the sea at a place surrounded by mountains

They stock fresh seafood every day. Stick to the freshness of seafood more than necessary, as the restaurant is surrounded by mountains. All ingredients are carefully selected by the owner. They stock only the freshest seafood that can be eaten raw and serve them as sashimi, baked, or boiled in broth. making the best use of their taste. They focus on the seasonal ingredients. For example, abundant mountain vegetables can be served in spring, taking advantage of our location. Finish the dish only after getting the order to serve it in its best condition.

島田　勝弘Katsuhiro Shimada

Tanta Felicita タンタフェリチッタ Kadoma, Osaka Italian,Italian/French / Italian / Western Sosaku (creative cuisine) / General

喜多　正人　Masato Kita

The Chef's Recommendations

Authentic Italian dishes with an emphasis on superior ingredients

Born in Kochi Prefecture in 1976. Being born surrounded by nature in Kochi, a treasure trove of great food, he was blessed to be raised in an environment of abundant ingredients. He moved to "Japan's kitchen," Osaka, to attend university with the goal of becoming a chef. After polishing his craft through self-study and working in various restaurants, he opened Tanta Felicita in October, 2015. The restaurant strives everyday to offer guests reliable technique and service backed by experience, where "The flavor of the food is guaranteed, and diners can enjoy authentic Italian in a casual setting."

喜多　正人　Masato Kita

French Restaurant Bon Vivant フランス料理　ボンヴィヴァン Ise, Mie French,Italian/French / French

河瀬　毅Takeshi Kawase

For over 30 years, he has pursued Ise-style French cuisine, working steadfastly out of his hometown

Born in 1954 in Mie Prefecture, he left college to get his cooking career started by serving as an apprentice at a Western-style restaurant. In 1979 he moved to Tokyo to train. In 1983, he set out on his own to open Bon Vivant back in his hometown of Ise. He started out with a restaurant specializing in home-style French cooking and then took on traditional French cuisine as well before moving on to his current location in 1997. He has shown his dedication to promoting Ise French cuisine by establishing multiple restaurants in his local prefecture as well as in the city of Ise.

河瀬　毅Takeshi Kawase

Hakata Udon Sakaba Wappachi 博多うどん酒場　和八　わっぱち Hakata Station, Fukuoka Japanese,Japanese / Udon (noodles) / Curry Udon (noodles)

出光　良二Ryoji Idemitsu

He works hard everyday to be a chef who can make people smile

He was born in 1982 in Fukuoka Prefecture. He liked communicating with people since he was a student, and decided to enter the restaurant field. While seeing many people's smile, he started wanting to offer savory dishes that will make people smile, and decided to be a professional chef. He is currently actively working at [Hakata Udon Sakaba Wappachi]. People's smile made him want to become a chef. Now he makes efforts everyday to be a chef who can make people smile.

出光　良二Ryoji Idemitsu

Yakiniku Tokugawaen Hisaya-odori branch 焼肉　徳川苑　久屋大通店 Marunouchi, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Naengmyeon (Korean cold noodle) / Yakiniku (grilled meat) / Korean

中島　惇平Junpei Nakashima

Mr. Junpei Nakashima surprises and impresses guests with his splendid cuisine, space, and service.

Mr. Junpei Nakashima was born in 1995 in Saga Prefecture. He grew up near a ranch and his relatives ran a meat processing plant, so he was familiar with beef and naturally decided to become a chef. He graduated from a culinary school and then joined Nagoya Marriott Associa Hotel. After that, he actively worked at Teppan Dining Shu Sakae & Meieki branches, and also became the manager of Steak Taka. Currently, he is active at Yakiniku Tokugawaen Hisaya-odori branch, working hard to create the best space and offer exquisite cuisine that continuously surprises and impresses the guests.

中島　惇平Junpei Nakashima

Yakiniku Kobo Shinki Oita Miyako-machi branch 焼肉工房シンキ大分都町店 Oita, Oita Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

阿南　実昭Mitsuaki Anan

Delivering yakiniku and warm hospitality for smiles on customers

He was born in 1979 in Oita prefecture. Since younger age, he thought the pleasure of cooking is in seeing a person being happy after a meal. So he chose to work part-time at restaurants, hoping to earn a career as a chef in the future. He says, "It's usual for us to thank our guests but receiving appreciative remarks from them is nothing but grateful". He expects to see the future of Shinki restaurant bringing smile on every diners' faces and serving regular customers.

阿南　実昭Mitsuaki Anan

Sushidokoro Yamamoto 鮨処　やま本 Osaka Station/Umeda Station, Osaka Sushi,Japanese / Sushi / General

横田　駿Suguru Yokota

Offering heartwarming hospitality with passion and skill, Mr. Yokota is a sushi chef aiming for the world.

He was born in 1995 in Osaka. Originally a rugby player, he met Sushidokoro Yamamoto's owner when he dreamed of living abroad. Fascinated by the words, "A sushi chef can work anywhere in the world," he became an apprentice in 2019. Steadily and diligently, he continues to hone his skills and never compromises, even in customer service. To see the glowing smiles of the guests in front of him, he sincerely cares for each one of them, providing courteous hospitality every day.

横田　駿Suguru Yokota

Pizzeria Bar ARICCIA ピッツェリア　バール　アリッチャ Yomitan/Chatan, Okinawa Pasta/Pizza,Italian/French / Italian / Pizza / Pasta

Thomas　PuglieseThomas Pugliese

The Chef's Recommendations

He loved the local cuisine cooked by his mother.

He was born in 1982 in Italy. He got interested in cooking as he liked the local cuisine cooked by his mother in Italy when he was a child. After graduating from school, he improved his cooking skills at a restaurant in Italy, then came to Japan in 2007. He encountered the owner of the current restaurant while accumulating experience at a renowned Italian restaurant in Tokyo. In 2015, he made a decision to open a new restaurant with the owner and opened [Pizzeria Bar ARICCIA].

Thomas　PuglieseThomas Pugliese

Hanbe Garden 庭園と料亭　半べえ Minami-ku/Ujina, Hiroshima Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

川村　満Mitsuru Kawamura

He makes people smile with his gorgeous and beautiful kaiseki (traditional Japanese course) cuisine, bringing out the original tastes of carefully-selected ingredients.

He was born in 1963 in Hiroshima prefecture. As he wanted a professional skill on something, he chose to enter the cooking field. After having training at Hanbe Garden for about 10 years, he worked at various restaurant as the master chef, then returned to Hanbe Garden as the executive chef. With the motto [local production for local consumption], he fascinates many people with his beautiful kaiseki (traditional Japanese) cuisine using an abundance of ingredients directly sent from local farms.

川村　満Mitsuru Kawamura

Restaurant ranking

Browsing history

Gotemba Restaurant Kuishinbogomi

The influence of his father, who worked in the food industry, led him to become a chef

Trattoria & Pizzeria BEATO

He wants to shape his way of thinking to fill the trattoria.

Saitobi Hireya Bakuro Ichidai Nagoya EAST

He was brought up being influenced by his father who was the company president, and naturally decided to enter the cooking field.

Men Urayama Sakae Main Branch

The leader of Men Urayama, serving delicate flavors piping hot.

JA Zenno Hyogo restaurant Kobe Plaisir

Grew up watching his grandfather and father who were both chefs, and naturally entered the world of cooking.

CAFE AUX BACCHANALES

Ms. Miyahara wants to work where she can confidently say she loves both the food and the atmosphere.

Washoku - shoujyou - Aoyama

The skillful chef still keeps learning hard to seek for the essence of Japanese cuisine.

Meshimon Sakemon Santabelle

Enjoy the authentic taste of European cuisine from a chef who trained in Italy and France

Soshu Torigin Kamonomiya Branch

He became interested in cooking after seeing his mother in the kitchen and soon began making things with her

Ryowa Daido

With a reputation for performance and finesse, this artisan of Japanese cuisine coaxes the essential flavors from his ingredients

Malebranch Kyoto Tower Sando branch

Became a pastry chef by being influenced by her father who is a chef, and mother who is dexterous!

Izakaya Hokkai

Please fully enjoy a luxurious experience having fruits of the sea at a place surrounded by mountains

Tanta Felicita

Authentic Italian dishes with an emphasis on superior ingredients

French Restaurant Bon Vivant

For over 30 years, he has pursued Ise-style French cuisine, working steadfastly out of his hometown

Hakata Udon Sakaba Wappachi

He works hard everyday to be a chef who can make people smile

Yakiniku Tokugawaen Hisaya-odori branch

Mr. Junpei Nakashima surprises and impresses guests with his splendid cuisine, space, and service.

Yakiniku Kobo Shinki Oita Miyako-machi branch

Delivering yakiniku and warm hospitality for smiles on customers

Sushidokoro Yamamoto

Offering heartwarming hospitality with passion and skill, Mr. Yokota is a sushi chef aiming for the world.

Pizzeria Bar ARICCIA

He loved the local cuisine cooked by his mother.

Hanbe Garden

He makes people smile with his gorgeous and beautiful kaiseki (traditional Japanese course) cuisine, bringing out the original tastes of carefully-selected ingredients.