Chef search result : Page 2

Beef Tenderloin Yakiniku Restaurant SHINBA 牛ヒレ焼肉の名紋神刃 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Steak / Yakiniku (grilled meat)

Nihonryori Mochizuki 日本料理もちづき Oshiage, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

内海　圭史Keiji Utsumi

Mr. Utsumi changes Japan's four seasons into cuisine, pleasing everyone's eyes and taste buds.

He was born in 1970 in Ehime. From childhood, he was exposed to the bounty of fresh seafood and crops, and his aspirations naturally led him to the culinary world. Enthralled by the fascination and depth of Japanese cuisine, he dedicated himself to honing his skills at famous restaurants in Ginza, Asakusa, Kanda, and other areas. In addition to his stoic attitude, he developed a charisma that involved others and became a chef in his 30s. Headhunted by Nihonryori Mochizuki in 2016, he has been working as a general chef since then. He also serves as a consultant to the entire group.

内海　圭史Keiji Utsumi

Hokkaido Jingisukan Lemon 北海道ジンギスカン　檸檬 Susukino, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Whisky

宮越　瑠花Ruka Miyakoshi

Ms. Miyakoshi offers the taste of Hokkaido with professional skill, love, and sincerity.

She was born in 1998 and has been the manager of Hokkaido Jingisukan Lemon since its opening in 2024. It is her second store, having previously also served as the manager of an affiliate branch. She has extensive knowledge of ingredients and drinks and makes every effort to share this knowledge with her staff. Through her daily study and information gathering, she deepens her passion for the restaurant's service and hospitality, and her motto is to make it an attractive place for guests. With her cheerful and responsible personality, she works with younger staff members to develop the restaurant.

宮越　瑠花Ruka Miyakoshi

Ryouriya Somekawa 料理屋　染川 Gotanda, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

染川　昌裕Masahiro Somekawa

The Chef's Recommendations

Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.

He was born in 1976 in Kagawa. He began training at Nicho, a long-established Ryotei (Japanese restaurant) in his hometown and honed his skills at a Japanese restaurant in a hotel in Omi-Hachiman, Shiga. He then moved to Tokyo, where he studied at the Ginza branch of the famous Ryokan "Kagaya," which has its main restaurant in Wakura Onsen, Ishikawa, and also worked as the head chef of the restaurant's Tokyo Ariake branch. In 2015, he established his own restaurant, Somegawa, in Ikedayama, a historical residential place on high ground in the Jonan area. His seasonal omakase course, which is based on his belief that "cuisine makes people happy," is well-known among food connoisseurs.

染川　昌裕Masahiro Somekawa

Common Well Common Well Shijo Karasuma/Karasuma Oike, Kyoto Cafe,Cafe/Sweets / Steak / Coffee / Hamburger

津田　親彦Chikahiko Tsuda

At 18, Mr. Tsuda began his culinary career and has continued to hone his skills with single-minded devotion.

He was born in 1979 in Kyoto. Originally interested in food, he started his career at the famous French restaurant Manyoken after graduating high school. Then, he gained experience at a hotel wedding hall, a teppanyaki restaurant, and a restaurant in town. He is currently working at Common Well.

津田　親彦Chikahiko Tsuda

Seiwasou 清和荘 Fushimi/Daigo, Kyoto Kaiseki (course menu),Japanese / General / Sake / Kaiseki (tea-ceremony dishes)

竹中　雄大Yudai Takenaka

Connecting history and the future. The fourth generation's challenge and progress with a passion for cooking.

Mr. Takenaka was born in 1994 in Kyoto. Born into a family that ran a restaurant, he grew up close to cooking from an early age. After graduating from university, he attended evening classes at culinary school to learn the basics of cooking while working at a fish market in the morning to learn practical skills so that he gained a profound understanding of ingredients. Following that, he honed his skills at prestigious restaurants such as the renowned inn Sumiya Ryokan in Kyoto and joined Seiwasou in 2022. He is a chef who leads a historic restaurant into the future, preserving tradition while fearlessly embracing new challenges.

竹中　雄大Yudai Takenaka

Tetue. ~classique et nature~ Tetue.〜classique et nature〜 Shirokane/Shirokanedai, Tokyo French,Italian/French / French / Wine / General

小村健次Kenji Omura

Mr. Omura weaves the world of classic French cuisine inspired by both the classics and nature.

He was born in 1975 in Shimane. Growing up watching his parents running a small restaurant, he naturally became a chef. Influenced by his father's Japanese cuisine but admiring the chefs on cooking shows, he chose the path of French cuisine to see a different world. After gaining experience at several stores in Tokyo, he moved to France. After returning to Japan, he worked as a chef at famous restaurants such as AUX BACCHANALES and L'ARTEMIS. In 2017, he became independent. In 2021, the name of the restaurant changed to Tetue.~classique et nature~ and rebranded. He is also a certified sommelier.

小村健次Kenji Omura

NIINA NIINA Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Steak,Yakiniku/Steak / Italian / Steak / Cocktail

天野　政宏Masahiro Amano

Offering a relaxing moment with exquisite Italian cuisine made with the utmost care and attention to detail.

Mr. Amano was born in Osaka in 1990. Interested in cooking from an early age, he entered this world. He started his training at a yakiniku restaurant. His next job was at a meat bar, where he met a respected chef, which deepened his love for cooking. Later, he honed his skills in earnest, mainly in Italian cuisine, and worked in various genres, including Western and international cuisine. In 2020, he joined NIINA from its founding, becoming the head chef and manager upon its opening.

天野　政宏Masahiro Amano

HILLS CLUB HILLS CLUB Marunouchi, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Japanese Sosaku (creative cuisine) / Yakiniku (Japanese BBQ)

武田茂雄Shigeo Takeda

Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."

Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.

武田茂雄Shigeo Takeda

Takuan Botantei たくあん・牡丹亭 Nishi-Shinjuku, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak

贄田　道浩Michihiro Nieda

Mr. Nieda is a chef constantly engaged in research, putting his heart and soul into each dish with his years of experience and knowledge.

He was born in Saitama. He is a chef who has devoted himself to Japanese cuisine since graduating from a culinary school. After 5 years of training at another branch, he now leads the kitchen at Takuan Botantei as the head chef. His sincere attitude toward cooking and his extensive knowledge are his weapons. His sincere attitude is reflected in his cooking, which is beautifully expressed in his delicate serving style and flavor adjustments. His cuisine, where he puts his heart and soul into each dish, always attracts visitors.

贄田　道浩Michihiro Nieda

Shabu Shabu Ogami しゃぶしゃぶ尾がみ Shimbashi/Shiodome, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

小栗　浩輔Kosuke Oguri

Mr. Oguri offers shabu-shabu that respects "Japaneseness," which he has perfected through his efforts.

He was born in 1980 in Shizuoka. At 27, he started his career in the food industry and studied at restaurants in Tokyo. He had experienced at Kissho, Shabu-gen, Shabu-shabu Yamawarau. He has been working as a restaurant manager and a sommelier. At Ogami, he currently offers shabu-shabu that respects "Japaneseness," such as using seasonal ingredients from his experience in Japanese cuisine and shabu-shabu.

小栗　浩輔Kosuke Oguri

Shellfish, Shrimp and Crab 貝と海老そして蟹 Namba, Osaka Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Mediterranean

中村　宏Hiroshi Nakamura

The Chef's Recommendations

The daily goal is to entertain and satisfy guests.

Mr. Nakamura was born in 1981 in Nagano. He aspired to become a chef in high school through a part-time job at a major restaurant chain. After graduating from Tsuji Culinary Institute in Osaka, he started his career as an Italian chef. After that, he experienced various genres, such as Spanish bars, and became independent in 2013. He and his wife keep the restaurant open today to entertain and satisfy guests.

中村　宏Hiroshi Nakamura

Kuroge Wagyu Junniku Yakiniku M.M.ya 黒毛和牛純肉焼肉 M.M.ya Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Shochu

濱　健一Kenichi Hama

Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.

Since childhood, he had a passion for cooking, naturally stepping into the food world. He worked in the meat industry, expanding his knowledge in meat handling. Currently, he has demonstrated his culinary skills as the head chef at the newly opened M.M.ya since November 4th, 2023.

濱　健一Kenichi Hama

Kawachi Kamo-ryori Kamosho 河内鴨料理　鴨匠 Kita-Shinchi, Osaka Japanese,Japanese / General / Duck / Sashimi (raw fish)/Seafood

津村　佳彦Yoshihiko Tsumura

Mr. Tsumura has always led the industry as the 5th generation of Tsumura Honten, a pioneer in the duck business.

In 1870, Tsumura Honten was founded in Matsubara-shi, Osaka, as a business specializing in duck hatching. In 1983, Tsumura established an integrated production system from hatching to breeding and butchering, and in 2001, the company branded its duck production as "Kawachi Duck." Mr. Tsumura became chairman of the Osaka Prefecture Livestock Breeders' Association Challenge Group in 2012, further strengthening his presence in the industry. The ducks were used as an ingredient at the G20 Osaka Summit in 2019. He has continued to take on new challenges, including introducing frozen vending machines and completing a newly equipped chicken coop in 2022.

津村　佳彦Yoshihiko Tsumura

Sumiyaki Jidori SANZO 炭焼地鶏　山蔵（SANZO） Dazaifu/Chikushino, Fukuoka Yakitori/Kushiyaki (grilled skewers),Japanese / General / Kushiyaki (grilled skewers) / Chicken

熊本　義宗Yoshimune Kumamoto

Mr. Kumamoto impresses guests with his cuisine, which is deeply rooted in the essence of Japanese cuisine.

He was born in Fukuoka. He has experience in cooking in 10 countries around the world. After returning to Japan, he further studied as a chef at luxury hotels such as the Hyatt Regency Fukuoka. While incorporating new ideas gained from diverse perspectives, he also has an excellent ability to present Japanese cuisine.

熊本　義宗Yoshimune Kumamoto

Yakiniku Yoisho やきにく宵緒 Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

松原　英多Eita Matsubara

Mr. Matsubara contributes to improving the restaurant by utilizing his experience and trying his best.

He was born in 1997 in Nagano. At first, he was attracted to the restaurant's atmosphere when he was involved in Yakiniku Yoisho as a part-time staff. After that, he continued working as a part-time worker, but he sympathized with how the owner and the restaurant were and decided to work in earnest as a full-time employee. As he gained experience, he deepened his knowledge of restaurant management and cooking. He is now the manager of the restaurant.

松原　英多Eita Matsubara

Sukiyaki Shabu-shabu Medetaya すき焼きしゃぶしゃぶ　めでたや Asakusabashi, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

一場　恵Megumi Ichiba

Moving from the apparel to the restaurant industry, Ms. Ichiba conveys the charms of her hometown, Gunma, through cuisine.

She was born in Gunma. Her customer service experience in the apparel industry led her to enter the world of service. At Sukiyaki Shabu-shabu Medetaya, she introduces the fascinating culinary culture of various parts of Gunma Prefecture, focusing on Kusatsu, a local hot spring resort that is one of the most famous in Japan.

一場　恵Megumi Ichiba

Niku Horumon × Gyutan Someda Shoten 肉ホルモン×牛タン　染田商店 Tenmabashi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

染田　義宏Yoshihiro Someda

Mr. Someda opened with the determination to pave the way step by step with his own hands.

He was born in 1972 in Nara. Originally a company employee, he discovered the appeal of food and beverage through a part-time job at an Izakaya. Having experienced store management, he learned about restaurant operations with a view to becoming independent. When introduced to his current location, he decided to try a yakiniku restaurant, even though it was a genre he had no experience in. The name "Someida Shoten" was chosen as the store's name when his grandfather ran the business. In June 2023, he began a new challenge under the name Niku Horumon × Gyutan Someda Shoten in honor of his grandfather, who was a businessman.

染田　義宏Yoshihiro Someda

Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch 近江うし　焼肉　にくTATSU　青山本店 Gaienmae/Aoyama-Itchome, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

西岡　大空Ozora Nishioka

Offers “luxurious time” with the carefully selected ingredients.

Mr. Nishioka was born in Tokyo. After graduating from university, he studied Japanese Wagyu beef for seven years as a middle wholesaler in Tokyo Meat Market and became independent as a chef with his clients. After leaving that job, he gained experience mainly in setting up yakiniku restaurants and creating menus. From April 2022, he has worked at Niku TATSU Aoyama Main Branch. In April 2023, he became the head chef of the restaurant.

西岡　大空Ozora Nishioka

rece rece Nihonbashi, Tokyo Italian,Italian/French / Italian / Pasta / Wine

渡辺　勉Tsutomu Watanabe

Presents the dishes that resonate with the five senses, featuring Japanese seasonal ingredients, delicate artistry, and techniques developed in the authentic environment.

Mr. Watanabe was born in 1975 in Ibaraki. He is a chef of rece. He trained for seven years in Florence, a city in central Italy, under the renowned chef Mr. Daniele Pescatore, where he learned the traditional techniques of authentic cuisine and honed his unique sense of bringing out the best ingredients. After returning to Japan, he showcased his skills at Italian government-certified restaurants. Eventually, he got a connection with his current restaurant, where he has been working since its founding in 2019. His meticulous and precise cooking captivates guests with exquisite flavors, and his collaborations with the sommelier for wine pairings have also received high praise.

渡辺　勉Tsutomu Watanabe

Restaurant ranking

Browsing history

Beef Tenderloin Yakiniku Restaurant SHINBA

Nihonryori Mochizuki

Mr. Utsumi changes Japan's four seasons into cuisine, pleasing everyone's eyes and taste buds.

Hokkaido Jingisukan Lemon

Ms. Miyakoshi offers the taste of Hokkaido with professional skill, love, and sincerity.

Ryouriya Somekawa

Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.

Common Well

At 18, Mr. Tsuda began his culinary career and has continued to hone his skills with single-minded devotion.

Seiwasou

Connecting history and the future. The fourth generation's challenge and progress with a passion for cooking.

Tetue. ~classique et nature~

Mr. Omura weaves the world of classic French cuisine inspired by both the classics and nature.

NIINA

Offering a relaxing moment with exquisite Italian cuisine made with the utmost care and attention to detail.

HILLS CLUB

Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."

Takuan Botantei

Mr. Nieda is a chef constantly engaged in research, putting his heart and soul into each dish with his years of experience and knowledge.

Shabu Shabu Ogami

Mr. Oguri offers shabu-shabu that respects "Japaneseness," which he has perfected through his efforts.

Shellfish, Shrimp and Crab

The daily goal is to entertain and satisfy guests.

Kuroge Wagyu Junniku Yakiniku M.M.ya

Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.

Kawachi Kamo-ryori Kamosho

Mr. Tsumura has always led the industry as the 5th generation of Tsumura Honten, a pioneer in the duck business.

Sumiyaki Jidori SANZO

Mr. Kumamoto impresses guests with his cuisine, which is deeply rooted in the essence of Japanese cuisine.

Yakiniku Yoisho

Mr. Matsubara contributes to improving the restaurant by utilizing his experience and trying his best.

Sukiyaki Shabu-shabu Medetaya

Moving from the apparel to the restaurant industry, Ms. Ichiba conveys the charms of her hometown, Gunma, through cuisine.

Niku Horumon × Gyutan Someda Shoten

Mr. Someda opened with the determination to pave the way step by step with his own hands.

Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch

Offers “luxurious time” with the carefully selected ingredients.

rece

Presents the dishes that resonate with the five senses, featuring Japanese seasonal ingredients, delicate artistry, and techniques developed in the authentic environment.