Chef search result : Page 22

Sakana Ryori Shibuya Yoshinari Honten Marunouchi Branch 魚料理　渋谷　吉成本店　丸の内店 Marunouchi, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

中村　吉成Yoshinari Nakamura

Mr. Nakamura presents the charm of Japanese cuisine with authentic sushi and Japanese courses created by his extensive experience.

He was born in 1973 in Tokyo. His culinary career started in Hokkaido at the age of 20, where he honed his skills in French and Western cuisine in addition to Sushi and Japanese cuisine. He returned to Tokyo in his mid-twenties and worked as a head chef at an izakaya (Japanese-style pub) before establishing his restaurant, "Yoshinari Honten," in Shibuya at 27. Offering seafood dishes that make the most of his culinary skills and imagination, trained in various genres, he has developed the restaurant into a popular one. In 2019, he opened a sister restaurant in Marunouchi. At the gateway to Tokyo, it serves exquisite fish dishes and sushi courses with a new twist, winning the hearts of guests from Japan and abroad.

中村　吉成Yoshinari Nakamura

Kappa Ramen Honpo America Mura Branch 河童ラーメン本舗　米国村店 Amerikamura, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)

上田　忠義Tadayoshi Ueda

Fan and Repeater Chef of Kappa Ramen (noodle)

Born in 1977 in Hyogo. He loved Kappa ramen for a long time and was a repeater. Via his friend, he started his ramen career at Sennichimae shop. He strives for his dream of starting his own shop every day.

上田　忠義Tadayoshi Ueda

wa no mi 蕎麦と肴処　和ノ実 Urasoe, Okinawa Soba (noodles),Japanese / General / Soba (noodles) / Kaiseki (tea-ceremony dishes)

片岡　毅Tsuyoshi Kataoka

The desire to challenge new things made who he is today.

Born in 1958 in Nagasaki Prefecture. Thanks to his father, who was a chef specializing in Japanese cuisine at an inn, he had an interest in cooking from a young age. After graduating from a culinary institute in Osaka, he trained at several Japanese restaurants, such as Tsuruya in Osaka. He eventually returned to his hometown and opened a restaurant there, but later moved to Okinawa for a new adventure. While working at a restaurant in Okinawa, he met the owner of [wa no mi] and was asked to become a chef there.

片岡　毅Tsuyoshi Kataoka

Restaurant Vascu レストラン　バスク Hakodate, Hokkaido Spanish/Mediterranean,Global/International / Spanish

深谷　宏治Koji Fukaya

The Chef's Recommendations

Honoring the philosophy of Luis Irizar, the father of Basque cuisine.

Born in Hokkaido in 1947. After graduating from a university, he decided to become a chef and worked for two years in a restaurant in Tokyo. Wanting to experience the authentic Western cuisine, he traveled to Spain. In the Basque region Mr. Fukaya apprenticed under the master of Spanish cuisine, Luis Irizar for 3 years. After returning to Japan, Mr. Fukaya worked in Tokyo and Hakotade, before opening the his restaurant [Petit Restaurant Basque] in 1981. The restaurant changed locations in 1985, and was renamed [Restaurant Basque].

深谷　宏治Koji Fukaya

Kaisen Ryori Hama no Ie 海鮮料理浜の家 Onna-son, Okinawa Japanese,Japanese / General / Local Japanese Cuisine / Sashimi (raw fish)/Seafood

長浜　厚史Atsushi Nagahama

The Chef's Recommendations

He began his career as a chef by helping out at home

Born in Okinawa on November 15th, 1972, he has been helping out in Hama no Ie, the restaurant that his parents established, since he was a child. He decided to become a chef because he always wanted to make the food with which he was most familiar with. While working in the restaurant, he developed a solid foundation in cooking. He is particularly skilled at cooking all kinds of fish dish. He is a known authority on ikezukuri (preparing sashimi made from live seafood).

長浜　厚史Atsushi Nagahama

Sushi Senzu Kitashinchi Souhonten 鮨仙酢　北新地　総本店 Kita-Shinchi, Osaka Sushi,Japanese / Sushi

竹地　輝昌Terumasa Takechi

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

Sumiyakikoubou Suzakumon 炭焼工房　朱雀門 Shirokane/Shirokanedai, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

吉岡　智也Tomoya Yoshioka

Mr. Yoshioka is a young chef who inherits good old techniques and passion and shines brightly in the modern age.

He was born in 1998 in Tokyo. After working part-time at a Japanese restaurant, he started his training in earnest at Sumiyakikoubou Suzakumon in 2018. After the restaurant's relocation, his sincere personality and ambition were further enhanced, and he grew to lead the store. Taking over the skills and philosophy of the head chef, a master artisan, he continues to hone his cooking skills every day, making every dish shine even brighter. His dishes, made with sincere effort and passion, will become addictive once you taste them.

吉岡　智也Tomoya Yoshioka

Funachu Asakusa-hanakawado Branch 鮒忠　浅草花川戸店 Asakusa, Tokyo Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Unagi (eel)

瀬谷　重勝 Shigekatsu Seya

As he built his career, Mr. Seya chose to become a professional chef to utilize the skills and sensitivities he had cultivated.

He was born in 1976 in Chiba. When he was in high school, he worked part-time at Funachu, which led him to pursue a career as a chef. At first, it was just a job, but as he learned culinary skills, he became fascinated with the depth of cooking, and 30 years passed. Currently, he is fully demonstrating his experience and passion at the Funachu Asakusa-hanakawado branch, which opened in May 2018.

瀬谷　重勝 Shigekatsu Seya

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

Bifteck Kawamura Premium Kitashinchi restaurant ビフテキのカワムラPremium北新地店 Kita-Shinchi, Osaka Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling)

荒井　拓也 Takuya Arai

With his childhood passion for cooking in his heart, Mr. Arai constantly polishes his culinary skills.

He was born in 1973 in Hyogo Prefecture. As he likes cooking ever since he was a child, he decided to be a chef. In 1992, he started his career at [Bifteck Kawamura Kobe main restaurant] as a part-time worker during high school. Currently, He keeps working on the culinary frontlines as head chef at [Bifteck Kawamura Premium Kitashinchi restaurant].

荒井　拓也 Takuya Arai

DUMBO PIZZA FACTORY Yokohama DUMBO PIZZA FACTORY 横浜 Yokohama Station, Kanagawa Italian,Italian/French / Italian / Pizza / Beer

Sumibi Yakiniku Kyoro-chan 炭火焼肉キョロちゃん Tenmabashi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

琢磨　愛帆Naruho Takuma

Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.

She was born in 1995 in Osaka. Entered the world of food and beverage as a teenager. With experience in a yakiniku restaurant and an izakaya (Japanese-style bar) in the Osaka area, she has honed her customer service skills through on-the-job practice. She is currently working as the manager of Sumibi Yakiniku Kyoro-chan.

琢磨　愛帆Naruho Takuma

37 Steakhouse & Bar Naha 37Steakhouse＆Bar那覇 Kokusai dori, Okinawa Steak,Yakiniku/Steak / American / Hamburger Steak / Steak

高橋　大樹Hiroki Takahashi

A patissier-turned-chef, showing his excellent skills.

Mr. Takahashi was Born in 1987 in Chiba. He decided to become a patissier because he loved sweets since he was a child, and worked part-time at a restaurant during his high school days. While he was working at the [Hotel Francs] in charge of confectioneries, his interest in cooking grew bigger, and he changed his career as a chef for western cuisine. After having experience at Still Foods's [Ba-tsu] and [37 Steakhouse & Bar (Roppongi, Tokyo)], he is currently a chef at [37 Steakhouse & Bar Naha].

高橋　大樹Hiroki Takahashi

Ristorante Kurodino リストランテクロディーノ Ginza, Tokyo Italian,Italian/French / Italian / Pasta

丸山　孝一Koichi Maruyama

The Chef's Recommendations

The dream of a boy who liked cooking has come true after working in the kitchen of a renowned restaurant.

He was born in 1975 in Saitama. As he liked cooking since he was an elementary school student, when he became a high school student he started working part time at a cake shop, while belonging to a Judo club. He decided to be an Italian chef by recommendation of the cake shop owner, and entered a cooking school. In 1995, he entered the company [ENOTECA PINCHIORRI TOKYO]. After working their main branch in Florence as a patissier, he worked at Tokyo branch as the sous-chef for 5 years from 2005. His stylish dishes bring out the original tastes of the ingredients.

丸山　孝一Koichi Maruyama

Kyoto Stand Kiyokiyo Kiyamachi Main Branch 京都スタンドきよきよ木屋町本店 Kiyamachi/Pontocho, Kyoto Japanese,Japanese / Local Japanese Cuisine / Sawa (cocktail of spirits and soda) / Sake

山本　由矢Yuya Yamamoto

His efforts and fate have led Mr. Yamamoto to build a career as a chef.

Mr. Yamamoto was born in 1989 in Kyoto. An acquaintance invited him to enter the world of chefs. He worked in hotel operations for about two and a half years, learning the basics of customer service and hospitality. After that, he became increasingly attracted to cooking, and his desire to make delicious food with his hands grew stronger. Amid such a situation, he had an opportunity to join Kyoto Stand Kiyokiyo Kiyamachi Main Branch. Currently, he is developing his cooking knowledge further while improving his handling of ingredients and cooking techniques.

山本　由矢Yuya Yamamoto

Sushi Yakushidou 鮨やくしどう Onomichi, Hiroshima Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

有田　秀一郎Syuichi Arita

Mr. Arita wants to convey the appeal of Edomae Sushi, which gives a sense of Japan's culinary culture.

He was born in Tokyo. Growing up watching his father, a sushi chef, he learned the essence of Edomae sushi and decided that he would follow the same path in the future. He trained at a sushi restaurant after working in the field of music, as he wanted to do what he loved to do and then pursue his career without any regrets. Currently, he is working at Sushi Yakushidou, which opened in April 2022. His carefully prepared nigiri (hand-formed sushi) attracts many guests.

有田　秀一郎Syuichi Arita

Tempura Suehiro 天麸羅　すえ廣 Namikidori/Fukuromachi/Nakamachi, Hiroshima Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

黒口　淳史Atsushi Kuroguchi

Tradition is a series of innovations. Mr. Kuroguchi colors the new Tempura scene with the honed skills.

He was born in 1983 in Hiroshima. His interest in cooking began at an early age. While working part-time at a restaurant, he was fascinated by the smiles on people's faces that delicious food brings and decided to pursue a career in the culinary field. After graduating from a cooking school, he got a job at a major hotel in Osaka. He learned and honed his cooking skills from all over the world at restaurants and wedding dishes. After returning to his hometown of Hiroshima, he served as the head chef at the restaurant for many years, mastered traditional skills and tastes, and went to the world of Tempura. He has a free spirit and fries the food at its best by determining the flavor and moisture of each ingredient, which he has thoroughly examined.

黒口　淳史Atsushi Kuroguchi

Yakiniku Hanabi Nishiki Branch 焼肉華火　錦店 Fushimi, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

杉山　勝高Masataka Sugiyama

Offering a time full of smiles with carefully selected Kuroge Wagyu beef and exquisite dishes.

Mr. Sugiyama was born in 1980 in Aichi. Since he was little, he has been interested in cooking and naturally wished to be a chef. With that desire, he entered a culinary school after graduating from high school. After graduation, he began training at an Italian restaurant in Osaka. He continued honing his skills at other restaurants and bakeries before joining his company in 2012. Having served at restaurants such as yakitori restaurants and izakaya (Japanese-style pubs) run by the company, he moved to Yakiniku Hanabi Nishiki. He has been serving Wagyu beef selected by his reliable eyes in various dishes, attracting visitors.

杉山　勝高Masataka Sugiyama

Ryuen Nishinakasu Branch 龍園　西中洲店 Nishinakasu/Haruyoshi, Fukuoka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

上田　孝司Koji Ueda

After training at a Japanese restaurant, Mr. Ueda became a yakiniku chef.

He was born in 1973 in Fukuoka. After training at a Japanese restaurant, he worked around many restaurants and became a yakiniku chef. He is exploring a new frontier of yakiniku with his career-rich sensibility and knife skills.

上田　孝司Koji Ueda

Sugita すぎ田 Asakusa, Tokyo Japanese,Japanese / Tonkatsu (fried pork cutlet)

佐藤　光朗Mitsuo Sato

The Chef's Recommendations

Making proper efforts to pursue a deliciousness hidden in the traditional dish.

Born in 1980 in Tokyo, he raised up watching his father who ran a pork cutlet restaurant. It was natural for him to help his father before going to school in his days as a student. After graduating from a university, he started working at [Sugita] to succeed his family business, then became the 2nd generation in 2011. He is modest to say that his restaurant is a small bistro in this town but still making efforts every day to be better than any other restaurant, and wishing the guests to say [though pork cutlet is a casual food, his dish is special].

佐藤　光朗Mitsuo Sato

Restaurant ranking

Browsing history

Sakana Ryori Shibuya Yoshinari Honten Marunouchi Branch

Mr. Nakamura presents the charm of Japanese cuisine with authentic sushi and Japanese courses created by his extensive experience.

Kappa Ramen Honpo America Mura Branch

Fan and Repeater Chef of Kappa Ramen (noodle)

wa no mi

The desire to challenge new things made who he is today.

Restaurant Vascu

Honoring the philosophy of Luis Irizar, the father of Basque cuisine.

Kaisen Ryori Hama no Ie

He began his career as a chef by helping out at home

Sushi Senzu Kitashinchi Souhonten

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

Sumiyakikoubou Suzakumon

Mr. Yoshioka is a young chef who inherits good old techniques and passion and shines brightly in the modern age.

Funachu Asakusa-hanakawado Branch

As he built his career, Mr. Seya chose to become a professional chef to utilize the skills and sensitivities he had cultivated.

SAKURA Roppongi

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

Bifteck Kawamura Premium Kitashinchi restaurant

With his childhood passion for cooking in his heart, Mr. Arai constantly polishes his culinary skills.

DUMBO PIZZA FACTORY Yokohama

Sumibi Yakiniku Kyoro-chan

Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.

37 Steakhouse & Bar Naha

A patissier-turned-chef, showing his excellent skills.

Ristorante Kurodino

The dream of a boy who liked cooking has come true after working in the kitchen of a renowned restaurant.

Kyoto Stand Kiyokiyo Kiyamachi Main Branch

His efforts and fate have led Mr. Yamamoto to build a career as a chef.

Sushi Yakushidou

Mr. Arita wants to convey the appeal of Edomae Sushi, which gives a sense of Japan's culinary culture.

Tempura Suehiro

Tradition is a series of innovations. Mr. Kuroguchi colors the new Tempura scene with the honed skills.

Yakiniku Hanabi Nishiki Branch

Offering a time full of smiles with carefully selected Kuroge Wagyu beef and exquisite dishes.

Ryuen Nishinakasu Branch

After training at a Japanese restaurant, Mr. Ueda became a yakiniku chef.

Sugita

Making proper efforts to pursue a deliciousness hidden in the traditional dish.