Chef search result : Page 23

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

Kochu no Tenchi 壺中の天地 Oita, Oita Creative,Sosaku (creative) / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)

甲斐Kai

Using the high expectations and hopes of those around him as a source of motivation, he forges his own path

He was born in Oita Prefecture in 1970. His parents ran a “fugu (blowfish) restaurant and Japanese restaurant” and he grew up in a family of dyed-in-the-wool chefs. As he was raised in constant contact with the culinary world and delicious food from early on, he was naturally aware of the fact that he too would become a chef. After graduating from university, he studied mainly fugu and Japanese dishes, then, in his 30s, sought to make a further leap in his development and gave Western cuisine a try. His insatiably curious mind, which did not stop at Japanese cuisine, continues to create new and spirited dishes.

甲斐Kai

Wafuchuka Shoryutei 和風中華　招龍亭 Teramachi/Arimatsu, Ishikawa Chinese,Chinese / General / Chinese Sosaku (creative cuisine) / Chinese Yakuzen (medicinal cooking)

池田　和幸Kazuyuki Ikeda

The Chef's Recommendations

Watching his parents, Kazuyuki Ikeda made up his mind to become a cook of Chinese cuisine

Born November 19th, 1974, a native of Takaoka, Toyama Prefecture. Since his parents were also Chinese food cooks, Kazuyuki Ikeda grew up being naturally acquainted with food since a young age. He liked all of the food that his parents made and felt that he wanted to make the same kind of food too. At the age of 20, his official training began in Kanazawa. He went around about four restaurants and went on to learn all about seasoning, working with ingredients, and more. He joined Wafuchuka Shoryoten in 2008. This head chef comes up with menu items that include a wealth of local seafood.

池田　和幸Kazuyuki Ikeda

Ginza Namiki Hyotan 銀座並木　瓢箪　hyotan Shimbashi/Shiodome, Tokyo Japanese Sosaku (creative),Japanese

SUSHIGEN すし験 Marunouchi, Aichi Sushi,Japanese / General / Sushi / Shabu-shabu (boiled meat slices)

秋枝　泰祐Hiromasa Akieda

Crafting a perfect experience for each day's guests.

Mr. Hiromasa Akieda was born in 1970 in Aichi Prefecture and started in the restaurant business at the age of 20. He has worked in Nagoya, Aichi, focusing his studies on Japanese food, and became familiar with a variety of ingredients. He currently manages [SUSHIGEN], where he carefully chooses the perfect ingredients and sake for each day's guests, serving a blissful experience over the counter.

秋枝　泰祐Hiromasa Akieda

Tokachi Butadon Ippin Chitose Branch 十勝豚丼いっぴん　千歳店 Chitose/Kita-Hiroshima/Eniwa, Hokkaido Butadon (pork bowl),Japanese / General / Donburi (rice bowl) / Local Japanese Cuisine

尾?　将志Masashi Ozaki

For that single word "delicious", Mr Ozaki carefully grills the pork every day.

He was born in 1983 in Hokkaido. In 2010, he entered Tokachi Butadon Ippin. After gaining experience in all the branches, he became the manager of the Chitose branch, which opened in November 2024. His earnest and honest personality and solid skills are his charms. Because he wants his guests to enjoy the aroma of grilled pork, he is conscious of cooking carefully when he is in the kitchen. Although the use of charcoal fire increases the difficulty of cooking, he gives his best effort every day to hear his guests say, "It's delicious."

尾?　将志Masashi Ozaki

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

Yamaguchi-rou Main Branch 山口楼　本店 Mito/Hitachinaka, Ibaraki Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / General

相田　昌弘Masahiro Aida

Putting his heart and soul into every detail, Mr. Aida is a master of Japanese cuisine who preserves tradition while drawing a new future.

He was born in 1977 in Ibaraki. From an early age, he grew up in an environment where he enjoyed and became familiar with cooking as an extension of play. He experienced part-time work at a kappo restaurant during high school and then went on to culinary school. After graduation, he joined Yamaguchi-rou, which boasts its history and prestige. Steadily gaining experience, he was appointed as head chef in 2010. His motto is to bring a new style to the restaurant while respecting its traditions. With his attention to detail and hospitality, his cuisine keeps the hearts of his customers.

相田　昌弘Masahiro Aida

Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA 完全個室×旬の素材南地天ぷら鉄板菜庭－NANIWA－ Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Japanese Beef Steak

堀之内　一弘Kazuhiro Horinouchi

Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.

He was born in 1966 in Osaka. At the age of 18, he started his career as a chef. He has continued honing his Japanese cuisine skills by studying at various famous restaurants in Osaka Prefecture. Since March 2024, as head chef at NANIWA, he has been serving dishes that bring out the full potential of the ingredients. He pays close attention not only to the taste but also to the appearance of his dishes, attracting many people with his seasonal presentation. He is a passionate chef who always brings enthusiasm and curiosity to his cooking.

堀之内　一弘Kazuhiro Horinouchi

Asakusa Kusatsutei Ariake Branch 浅草　草津亭　有明店 Ariake, Tokyo Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake

澤田　清美Kiyomi Sawada

Mr. Sawada continues to lead a life as a chef filled with enthusiasm and hard work.

He was born in Fukushima. At 18, he chose the culinary world in order to develop his skills. At Asakusa Kusatsutei, a renowned restaurant in Asakusa, he trained and honed his techniques while experiencing the depth of the cuisine. In April 2023, Asakusa Kusatsutei Ariake Branch was opened in Ariake. He has now moved to this new career stage and displays his shrewdness.

澤田　清美Kiyomi Sawada

Otaru Ankake Yakisoba Kakuryu 小樽あんかけ焼きそば　鶴龍 Otaru/Yoichi/Shakotan, Hokkaido Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)

坂口　亨Toru Sakaguchi

Watching people eating with a smile on their faces is what makes Mr. Sakaguchi so rewarding.

Mr. Sakaguchi was born in Hokkaido. He joined the store group and worked in a different department other than cooking. Because of his love of cooking, he has become involved in food preparation at the affiliated restaurant Wagyu Kurosawa since a few years ago. He was transferred when Otaru Ankake Yakisoba Kakuryu opened in September 2022. He is in charge of the restaurant not only as a cook but also as a manager.

坂口　亨Toru Sakaguchi

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

Fresh Seafood Ikasei Main Branch 活魚料理　いか清　本店 Hakodate, Hokkaido Japanese,Japanese / General / Sashimi (raw fish)/Seafood

室田　秀文Hidefumi Murota

The Chef's Recommendations

Coming home after 7 years of honing his skill in Tokyo, he has taken over the helm of the family business.

Born in Hokkaido in 1977. Soon after finishing high school, he moved to Tokyo to attend a cookery college with ambition to join the restaurant world. After graduating from college, he apprenticed for 7 years at izakayas specializing in Kappo (Japanese style cooking) and fresh fish. At the of 27, he returned to Hakodate to take over his father's restaurant. He is currently the store manager for [Seafood Ikasei Main Branch]. In May 2016, he opened a second store, [Ikasei Daimon] in Wakamatsucho, Hakodate.

室田　秀文Hidefumi Murota

Kyonomachi Umeda Branch 京の町　梅田店 Osaka Station/Umeda Station, Osaka Izakaya (Japanese tavern),Taverns

松山　秀一Hidekazu Matsuyama

If you forget your gratitude, you won't be able to meet delicious ingredients.

Mr. Matsuyama is from Osaka. He has been involved in cooking for 45 years and has gained experience in various genres and many cuisines such as Japanese, Western, and Italian. Now, he is working hard to provide dishes that will please his customers by utilizing his experience and repeating trial and error in creative cuisine based on Kyoto cuisine.

松山　秀一Hidekazu Matsuyama

Waniku Shokudo Wa Wa Wa 和肉食堂WWW −輪和笑− Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)

石原　大輔Daisuke Ishihara

Mr. Ishihara offers inspiring dishes of freshness and delicacy.

He was born in 1981 in Osaka. Following his childhood dream of becoming a chef, he studied at a Japanese restaurant in Osaka, Kourinbo. After that, he has been working as a chef at Waniku Shokudo Wa Wa Wa. His seasonal course meals are highly acclaimed and attract many fans.

石原　大輔Daisuke Ishihara

Kyoto Stand Kiyokiyo Sanjo Shinsen Branch 京都スタンドきよきよ三条神泉店 Shijo Omiya, Kyoto Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

小野　陽平Yohei Ono

Mr. Ono puts passion into each dish, providing heartwarming cuisine to visitors.

He was born in 1989. His mother's cooking was delicious, so he became interested in cooking at an early age. To learn the basics of cooking, he trained at a renowned Japanese restaurant and mastered traditional Japanese cooking techniques, especially obanzai. In July 2018, he opened Kyoto Stand Kiyokiyo Kiyamachi Main Branch, which has grown to become a popular bar with locals and tourists. Then, in April 2024, he opened a new Sanjo Shinsen Branch and continues to take on further challenges.

小野　陽平Yohei Ono

Azabujuban Nikukappo Okadamae 麻布十番肉割烹　岡田前 Azabu-Juban, Tokyo Japanese,Japanese

岡田賢一郎 Kenichiro Okada

Mr. Okada is the creator of numerous popular restaurants and a master chef of meat.

After graduating high school, he got a job at an electronics store. Still, he was grievously disappointed at how little lunch he was offered and resigned after three days. He returned to the yakiniku (Japanese BBQ) restaurant, where he had worked part-time during high school and entered the restaurant business. In 1993, he opened Chanto, a creative cuisine restaurant in Shinsaibashi. The restaurant grew dramatically and expanded to Yokohama in 1997. In 1998, he opened Ken's Dining in Nishi-Azabu and became the darling of the times. After that, he opened Innocent Carberry in Nishi-Azabu in 2015, and on February 14 of this year, he opened Okadamae.

岡田賢一郎 Kenichiro Okada

Niku Kappo Futago THE JUNEI HOTEL KYOTO 肉割烹ふたごTHE JUNEI HOTEL KYOTO Shichijo/Tambaguchi, Kyoto Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak

稲田　慎也Shinya Inada

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.

稲田　慎也Shinya Inada

Chukashusai Eigetsu 中華酒菜　瑛月 Tenmabashi, Osaka Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)

道浦　涼介Ryosuke Michiura

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.

He was born in 1989 in Osaka. He has worked as a cook in restaurants, mainly izakaya in the Osaka area. Having experienced a wide variety of menus, including Chinese, which is now his main genre, he has expanded his repertoire. Currently, he is the manager of Chukashusai Eigetsu. His goal is to make the restaurant loved by many users, not only Chinese lovers.

道浦　涼介Ryosuke Michiura

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

Restaurant ranking

Browsing history

Kaisen Ryori Hama no Ie

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

Kochu no Tenchi

Using the high expectations and hopes of those around him as a source of motivation, he forges his own path

Wafuchuka Shoryutei

Watching his parents, Kazuyuki Ikeda made up his mind to become a cook of Chinese cuisine

Ginza Namiki Hyotan

SUSHIGEN

Crafting a perfect experience for each day's guests.

Tokachi Butadon Ippin Chitose Branch

For that single word "delicious", Mr Ozaki carefully grills the pork every day.

Ristorante Kurodino

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

Yamaguchi-rou Main Branch

Putting his heart and soul into every detail, Mr. Aida is a master of Japanese cuisine who preserves tradition while drawing a new future.

Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA

Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.

Asakusa Kusatsutei Ariake Branch

Mr. Sawada continues to lead a life as a chef filled with enthusiasm and hard work.

Otaru Ankake Yakisoba Kakuryu

Watching people eating with a smile on their faces is what makes Mr. Sakaguchi so rewarding.

Kappa Ramen Honpo America Mura Branch

Fan and Repeater Chef of Kappa Ramen (noodle)

Fresh Seafood Ikasei Main Branch

Coming home after 7 years of honing his skill in Tokyo, he has taken over the helm of the family business.

Kyonomachi Umeda Branch

If you forget your gratitude, you won't be able to meet delicious ingredients.

Waniku Shokudo Wa Wa Wa

Mr. Ishihara offers inspiring dishes of freshness and delicacy.

Kyoto Stand Kiyokiyo Sanjo Shinsen Branch

Mr. Ono puts passion into each dish, providing heartwarming cuisine to visitors.

Azabujuban Nikukappo Okadamae

Mr. Okada is the creator of numerous popular restaurants and a master chef of meat.

Niku Kappo Futago THE JUNEI HOTEL KYOTO

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

Chukashusai Eigetsu

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.

Sumiyakikoubou Suzakumon

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