Chef search result : Page 26

Koshitsu Niku Kappo KATANA Namba Branch 個室肉割烹 KATANA 難波店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Izakaya (Japanese tavern),Taverns / General / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine)

平田　友美Tomomi Hirata

Since childhood, Ms. Hirata has been interested in cooking and joined KATANA part-time during high school.

She was born in 2002 in Fukuoka. Since a young age, she has been interested in cooking and started working part-time at KATANA during high school. She was in the culinary course at high school and was also in charge of cooking at the restaurant. After graduating from culinary school, she became a full-time employee. She not only handles cooking but also works on menu development and more.

平田　友美Tomomi Hirata

Hidatakayama Hida-Gyu Kyodo-ryori Shusai 飛騨高山　飛騨牛　郷土料理　酒菜 Hida/Takayama, Gifu Izakaya (Japanese tavern),Taverns / General / Japanese Beef Steak / Local Japanese Cuisine

重森Shigemori

Cooking as a chance to bring happiness and joy to others

The chef has always truly loved cooking. Hearing customers say, "It was delicious! Thank you," is a continuous source of inspiration through which she wants to stir emotions in many people with her work. Through that desire, she strives to provide happiness, fascination, and hospitality to visitors, allowing them to enjoy the local cuisine that is unique to Hidatakayama.

重森Shigemori

RISTORANTE & BAR ITALIANA Mia Angela Daimaru Sapporo Branch RISTORANTE ＆BAR ITALIANA　Mia Angela 大丸札幌店 Sapporo Station, Hokkaido Italian,Italian/French / Italian / Pizza / Pasta

Ryotei Omiya ICHI-NO-YA 料亭大宮一の家 Omiya, Saitama Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sushi / Sukiyaki (hot pot stew)

赤石　純一Junichi Akaishi

The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.

Mr. Akaishi was born in 1973. He became interested in cooking when preparing dinner for his working parents. Following high school graduation, he enrolled in a specialized culinary school. After completing his studies, he worked at the renowned Japanese confectionery shop Ginza Seigetsudo before joining Ryotei Omiya ICHI-NO-YA at age 21. Once he left his job, he gained a lot of experience, including at the CITY CLUB OF TOKYO, a members-only club in the Embassy of Canada. Fate brought him back to ICHI-NO-YA at the age of 36, where he rose to the position of head chef at 45. He is a chef who attracts guests with dishes that are filled with tradition.

赤石　純一Junichi Akaishi

Kawaei 川栄 Akabane, Tokyo Japanese,Japanese / Unagi (eel)

石井　勇介Yusuke Ishii

This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.

He was born in Tokyo in 1986. After graduating from high school and working in a different industry, he decided at the age 20 of that he was going to take over the family business, [Kawaei], someday. He set the goal of achieving the skill set of his father, the chef of the restaurant before he took over, and learned by observing him. In his 10th year working there, although he still said [my father is still a much better chef than I am], the previous generation watched over his technique as he took over the restaurant. While preserving the techniques passed down from his grandfather, he also takes a flexible approach to the changing era. In this way, he is aiming to establish a new style for the restaurant.

石井　勇介Yusuke Ishii

Sake to Soba Taihoku 酒と蕎麦　大北 Matsumoto Station, Nagano Soba (noodles),Japanese / Soba (noodles) / General / Sake

江崎　隆信Takanobu Ezaki

No compromise in the pursuit of cuisine! Mr. Ezaki is a Japanese artisan chef who pours his sincere love for ingredients.

He was born in 1967 in Nagano. Trained as a chef in Osaka and Tokyo for a long time, he also studied in the Netherlands for six years. After returning to Japan, he moved to his hometown of Nagano, where he is currently the general chef of Taihoku, coordinating the flavor of the entire restaurant. His policy is to treat each ingredient with sincerity and love. By incorporating seasonal produce into his dishes, he brings out the best of it. His efforts to surprise and delight his guests never stop.

江崎　隆信Takanobu Ezaki

Marconsorts +plus マルコンソールプリュ Nagoya Station, Aichi French,Italian/French / French / Wine

山本　雅司Masashi Yamamaoto

Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.

He was born in 1987 in Fukui. He spent his childhood in Obama City, facing Wakasa Bay, where he felt close to fresh seafood. While standing in the kitchen at home for his working parents, he discovered the joy of cooking and went on to fisheries high school. After attending a vocational school to further study culinary skills, he trained at "Kitajimatei" and "Restaurant Sakaki" in Tokyo. Afterward, he relocated to Nagoya and continued to refine his skills at the bistro Innover. He now works at "Marconsorts +plus," valuing the charm of the ingredients.

山本　雅司Masashi Yamamaoto

ISAGO (Hotel ISAGO Kobe) いさご（ほてるISAGO神戸） Shin-Kobe/Kitano, Hyogo Kaiseki (course menu),Japanese / General / Shabu-shabu (boiled meat slices) / Kaiseki (traditional multi-course meal)

川向　和美Kazumi Kawamukai

Mr. Kawamukai provides visitors with seasonal flavors and pleasant moments.

He was born on June 22, 1959, in Kada, Wakayama Prefecture. To master the art of Japanese cuisine, he trained at some of Japan's finest ryotei (Japanese-style restaurants) and ryokan (Japanese-style inns). After studying the essence of Japanese cuisine and honing his skills at "Villa Jyusouya" in Shigisan, Nara, "Kyoto Cuisine Hamatoku" in Kyoto, "Kappo Nakano" in Osaka, "Ogawaya" in Gero Onsen, and "Tenryukaku" at Ryozenji in Nara, he joined ISAGO. With a wealth of experience and solid skills, he expresses the tradition and delicacy of Japanese cuisine in each dish. He continues to face Japanese cuisine with deep knowledge and passion.

川向　和美Kazumi Kawamukai

Shinmura Chikusan Miyakonojo 新村畜産　都城店 Miyakonojo/Kobayashi, Miyazaki Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer

江田　竜二Ryuji Eta

It is only because he has a firm foundation that he has thrived as a chef

Born in Kagoshima Prefecture in 1987, Mr. Eta enjoyed cooking from a young age. For this reason, he naturally went on to enroll at a high school where he could get a chef's license. After graduation, he continued studying in order to get a nutritionist's license. Having learned the fundamentals well, he has found it very useful for his work as a chef.

江田　竜二Ryuji Eta

Originator of Teppanyaki Steak Misono, Kobe Main branch 元祖鉄板焼ステーキみその神戸本店 Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

元谷　和之Kazuyuki Motoya

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.

Born in Hiroshima prefecture in 1960. Studied abroad in France after graduating from the Tsuji Culinary Insitute of Abe Osaka. Took lessons in authentic cooking. Upon returning to Japan, began work at a Suntory affiliated Western-style restaurant for around seven years, gaining experience as a deputy chef. After retiring, made a fateful visit to the "Misono Restaurant Osaka." Currently testing skills at the "Misono Restaurant Kobe" after becoming fascinated by Teppanyaki. With 33 years of experience, now focusses upon cultivating the next generation and plays a role in leading the junior chefs.

元谷　和之Kazuyuki Motoya

GRAND HOURS TENJIN GRAND HOURS 天神 Watanabe Dori, Fukuoka French,Italian/French / French / Wine / Cocktail

上村　秀孝Hidetaka Uemura

Bringing out the best of the ingredients, Mr. Uemura charms the guests with a special moment.

He was born in 1981 in Fukuoka. In the more than 20 years of cooking since becoming a chef, he has met many ingredients and their producers and learned about the passion of the producers for their ingredients. They are constantly striving, through trial and error, to sublimate these ingredients into better dishes using their own skills and knowledge. As a chef, he stands as a bridge between customers, ingredients, and producers.

上村　秀孝Hidetaka Uemura

TOKYO FISHERMAN'S WHARF ~UOHIDE~ Shibuya Udagawa Branch TOKYO FISHERMAN'S WHARF 　魚秀～UOHIDE～渋谷宇田川店 Shibuya Center-Gai/Koen-Dori, Tokyo Japanese,Japanese

中井　信之Nobuyuki Nakai

After 20 years, Mr. Nakai teamed up with his senior apprentice.

He was born in June 1978 in Kyoto. Started cooking at the age of 17, and after experiencing independence once in 2005, he worked as a head chef at various restaurants. In 2021, he joined KayaGroup at the invitation of the current vice president, Mr. Omata, who was his senior apprentice when he entered the culinary world. They reunite in new circumstances after 20 years and work together for the company on the master and disciple relationship. He loves his wife, incidentally, so he is nicknamed the "wife-loving manager."

中井　信之Nobuyuki Nakai

Matsusaka Gyuu Amiyaki Okuyama 松阪牛網焼き　おくやま Yokkaichi, Mie Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / General

奥山　博Hiroshi Okuyama

The Chef's Recommendations

The culmination of his life and experience, "Matsusaka Gyuu Amiyaki Okuyama."

Born in Mie prefecture, in 1968. His parents loved sushi and the like, so they raised him in a "gourmet family." They were very interested in the world of food. He also decided to work in the food business, and started work at a hotel after he graduated high school. He polished his skills in Japanese, French, and other styles of cooking. Through his fascination for the proud local specialty of his hometown, Matsusaka Gyuu ushi, he came to work for the long-standing Matsusaka ushi (beef) specialty restaurant, "Asahi-ya," which further deepened his specialty knowledge. His experience up to this point culminates in the Matsusaka ushi specialty restaurant, "Matsusaka Gyuu Amiyaki Okuyama," which he opened in Yokaichi city.

奥山　博Hiroshi Okuyama

STEAK HIKARU ステーキ　ヒカル Matsuyama/Kume/Wakasa, Okinawa General,Western / General / Hamburger Steak / Steak

亀谷　光Hikaru Kameya

The Chef's Recommendations

After his experience working in a yakiniku (Japanese BBQ) restaurant, he wished to open a branch in his hometown of Okinawa.

Born in Okinawa in 1986. He has always enjoyed meat, and upon reaching the age of 26 he worked in Shippu Horumon, a yakiniku (Japanese BBQ) restaurant in Okinawa. There, he gained experiences and learned about how to make meat delicious and the importance of sauce and seasonings in enhancing the taste of yakiniku. Eventually, he made his own formula of special sauce that he called "Hikaru Sauce" for two years while managing a coffee shop. His dream of opening his own restaurant became real as he opened STEAK HIKARU in August of 2017. Since then, he dedicated himself to create"delicious steaks that he wants to eat," which lead him to bring many customers.

亀谷　光Hikaru Kameya

ESqUISSE ESqUISSE Ginza, Tokyo French,Italian/French / French

リオネル・ベカLionel Beccat

The Chef's Recommendations

Came to Japan by order of his master, then to [ESqUISSE] after accumulating excellent careers.

He was born in 1976 in Corsica, France. He decided to be a chef after the age of 20 and started working at [Le Centrale], a brasserie of Michel Troisgros. After having training at other restaurants with stars, he became the second chef of [Maison Troisgros] at the age of 26. When [Cuisine [s] Michel Troigros] was opened in 2006, he was assigned by Mr. Michel Troigros to go to Japan as the chef. After working as the executive chef for 5 and half years, he moved to [ESqUISSE] in 2012.

リオネル・ベカLionel Beccat

Yonpachi Gyojou Uchisaiwaicho Branch 四十八漁場　内幸町店 Shimbashi/Shiodome, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

伊藤将宏Masahiro Ito

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.

Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.

伊藤将宏Masahiro Ito

Waketokuyama 分とく山 Hiroo, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

阿南　優貴Yuki Anan

Mr. Anan was deeply impressed by the smiling faces of his family and friends when they enjoyed the food.

Mr. Anan was born in 1984 in Fukuoka. Through his part-time job at a dining establishment, he experienced the joys of entertaining with food and then aimed to become a chef. After graduating from Nakamura Culinary School, his career as a chef came to a full-blown start in restaurants within Fukuoka. Later, he began working at Waketokuyama, a restaurant he admired, where he continued to build up training experience. In 2018 he was appointed as head chef of the restaurant. On the front lines, he works hard to make cuisine that combines tradition and innovation.

阿南　優貴Yuki Anan

Aged Wagyu Steak Grilled Aging Beef Kanda Awajicho Branch 熟成和牛ステーキグリルドエイジング・ビーフ神田淡路町店 Kanda, Tokyo Dining Bar,Dining bar / Hamburger Steak / Steak / American

Nihonshu Bar Ryu 日本酒BAR龍 Kumamoto, Kumamoto Bar/Cocktails,Bars (pubs) / Beer / Sake / Local Sake

遠山　智帝Tomotada Toyama

Having entered the culinary world by following in the footsteps of his father, a sushi chef, Mr. Toyama is now passing on the excellent relationship between sake and cuisine.

He was born on December 12, 1978, in Kumamoto-shi. He grew up watching his father, a sushi chef, and he naturally wanted to enter the culinary world. After graduating from Tokiwa Culinary School, he began training at the sushi kappo restaurant Sasasho in Fukuoka. After working at several other restaurants, he became a chef at his family's restaurant, Kinzushi. In 2012, he opened Nihonshu Bar Ryu, aiming to provide a place where people can casually enjoy the depth of sake. He always offers dishes that go well with sake and new sake encounters.

遠山　智帝Tomotada Toyama

Firenze Kita-Kyushu フィレンツェ北九州 Yahatahigashi-ku, Fukuoka Italian,Italian/French / General / Italian / Mediterranean

高木　真義Masayoshi Takaki

Destined for Western cuisine since birth, this chef spares no time or effort in his approach

Born in Fukuoka Prefecture in 1982, Chef Takaki grew up in a family that managed a Western food restaurant where he watched both his parents cook since childhood. He learned by imitation, and naturally his opportunities to help out in the kitchen increased as he grew up. Training at the Western restaurant, he built up his fundamentals as a chef, improving his skills along the way. He now cooks at Italian restaurant Firenze Kita-Kyushu, putting his whole heart into every dish, operating on the ideal of sparing no effort to make food that has soul.

高木　真義Masayoshi Takaki

Restaurant ranking

Browsing history

Koshitsu Niku Kappo KATANA Namba Branch

Since childhood, Ms. Hirata has been interested in cooking and joined KATANA part-time during high school.

Hidatakayama Hida-Gyu Kyodo-ryori Shusai

Cooking as a chance to bring happiness and joy to others

RISTORANTE & BAR ITALIANA Mia Angela Daimaru Sapporo Branch

Ryotei Omiya ICHI-NO-YA

The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.

Kawaei

This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.

Sake to Soba Taihoku

No compromise in the pursuit of cuisine! Mr. Ezaki is a Japanese artisan chef who pours his sincere love for ingredients.

Marconsorts +plus

Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.

ISAGO (Hotel ISAGO Kobe)

Mr. Kawamukai provides visitors with seasonal flavors and pleasant moments.

Shinmura Chikusan Miyakonojo

It is only because he has a firm foundation that he has thrived as a chef

Originator of Teppanyaki Steak Misono, Kobe Main branch

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.

GRAND HOURS TENJIN

Bringing out the best of the ingredients, Mr. Uemura charms the guests with a special moment.

TOKYO FISHERMAN'S WHARF ~UOHIDE~ Shibuya Udagawa Branch

After 20 years, Mr. Nakai teamed up with his senior apprentice.

Matsusaka Gyuu Amiyaki Okuyama

The culmination of his life and experience, "Matsusaka Gyuu Amiyaki Okuyama."

STEAK HIKARU

After his experience working in a yakiniku (Japanese BBQ) restaurant, he wished to open a branch in his hometown of Okinawa.

ESqUISSE

Came to Japan by order of his master, then to [ESqUISSE] after accumulating excellent careers.

Yonpachi Gyojou Uchisaiwaicho Branch

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.

Waketokuyama

Mr. Anan was deeply impressed by the smiling faces of his family and friends when they enjoyed the food.

Aged Wagyu Steak Grilled Aging Beef Kanda Awajicho Branch

Nihonshu Bar Ryu

Having entered the culinary world by following in the footsteps of his father, a sushi chef, Mr. Toyama is now passing on the excellent relationship between sake and cuisine.

Firenze Kita-Kyushu

Destined for Western cuisine since birth, this chef spares no time or effort in his approach