Chef search result : Page 37

TEPPANYAKI STEAK SHU MIYAKO ISLAND 鉄板焼ステーキ集宮古島 Miyako/Other remote islands, Okinawa Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

吉井　康博Yasuhiro Yoshii

Creating a luxurious dining experience within the leisurely flow of island time.

The experience of suffering from the Great Hanshin-Awaji Earthquake when he was in elementary school and receiving food relief support encouraged Mr. Yoshii to become a chef. Appreciating the hospitality and help he received, he began to think that he wanted to cook food that could cheer people's hearts and bodies. After moving to Miyakojima, he gained experience in various fields, including Italian, French, and Japanese cuisine at hotel teppanyaki restaurants and banquet halls. He is now the head chef at Shu, which will open on March 11, 2024.

吉井　康博Yasuhiro Yoshii

Sushikappou Ku-kai 寿司割烹空海 Chiba Station, Chiba Sushi,Japanese / Sushi / General

村木　未来Mirai Muraki

Born into a family of chefs, Mr. Muraki honed his skills from the age 15 to pursue a career as a sushi chef.

He was born in 1985 in Chiba. Growing up in an environment where many family members and relatives were chefs, he became familiar with cooking from a young age. He began his apprenticeship in Japanese cuisine at the age of 15. After his early years in Ueno and Kinshicho, he honed his skills in various sushi restaurants across Tokyo, including Roppongi, Ginza, Akasaka, and Ebisu. Since April 2019, he has been performing his expert skills at the newly opened Ku-kai. He is known for meticulous work and thoughtful customer service.

村木　未来Mirai Muraki

Yakitori Miyagawa Akasaka branch やきとり宮川　赤坂店 Roppongi, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

橋本　淳Jun Hashimoto

The most reliable chef in the restaurant leads the young chefs by showing them the way.

He was born in 1980 in Fukushima prefecture. In Tokyo, he accumulated experiences at a kaiseki (traditional Japanese cuisine) restaurant for 7 years and an Italian restaurant for 3 years. Currently he works as the master chef for [Yakitori Miyagawa Akasaka branch], and [Tori-no-Miyagawa AKASAKA INTERCITY AIR] which is operated in a new business style. He works hard towards [the most popular chicken restaurant in the world] making full use of his management ability obtained through his experience managing two different types of restaurants. His goal is to create a flexible organization to promptly meet the changing needs of the guests. This reliable leader also makes efforts to educate the chefs of the new generation.

橋本　淳Jun Hashimoto

Hakata Motsunabe Yamanaka Hakata Branch 博多もつ鍋　やま中　博多店 Hakata Station, Fukuoka Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Sake

冨永　隆二Ryuji Tominaga

Mr. Tominaga conveys the ideas and techniques he has cultivated to his successors and maintains high-quality flavor at this long-standing restaurant.

Mr. Tominaga was born in 1969 in Saga and came to Fukuoka for his higher education. Although he had never eaten Motsunabe (offal hotpot) before then, he was captivated by the outfits at Hakata Motsunabe Yamanaka and joined as a part-time hall staff. After that, he started his career as a chef while working other jobs. At the time, motsunabe was not very well known, but he worked hard to convey how delicious it was. He focused on honing his skills and was also involved in restaurant launches. As restaurant administrator and manager, he supervises all branches.

冨永　隆二Ryuji Tominaga

Teppan-yaki Madoi 鉄板焼き　団居 Marunouchi, Aichi Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

小菅　国博Kunihiro Kosuge

Stimulating all five senses with perfect ingredients.

Mr. Kunihiro Kosuge was born in 1970 in Aichi Prefecture. He got his start in the restaurant business working part-time at a hotel restaurant during high school, preparing French cuisine. After working at [Nagoya Fuji Park Hotel] and [BISTRO Ciel], he moved to [Yoshino], where he discovered teppanyaki (ingredients grilled on an iron griddle). He currently works as a chef at [Teppan-yaki Madoi], where he endeavors to stimulate all five senses with high-quality ingredients and a live, personal experience.

小菅　国博Kunihiro Kosuge

SINGAPORE CUISINE SINKIES SINGAPORE CUISINE SINKIES Shibuya East Exit/Miyamasuzaka, Tokyo Asia,Other Asian / Indonesian/South East Asian / Coffee / Imported Beer

Tan Min QuanTan Min Quan

The inspiration comes from the familiar taste. Mr. Tan, the owner-chef, shares the charms of his hometown.

He was born in 1995 in Singapore. It all started when he was impressed by the delicious "laksa" sold at a street stall in Singapore and learned how to make it from the master. While helping out at the food stall, he researched cooking and decided to spread this taste abroad. He came to Japan in May 2023 and opened SINKIES in February 2024. He hopes to share the charm of Singapore through traditional cuisine.

Tan Min QuanTan Min Quan

Restaurant Pleins d' Lerbes Kitakamakura レストランプランデルブ　北鎌倉 Kamakura/Zushi, Kanagawa French,Italian/French / French / Wine

高田　賀靖Noriyasu Takada

The Chef's Recommendations

Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.

He was born in 1976 in Hokkaido. After graduating from high school, he had 3 years of training at a hotel in Sapporo, then moved to Tokyo at the age of 21. After working at restaurants in Tokyo and Yokohama for approximately 5 years, he went back to Hokkaido. After having further training at [Le Gentil Homme] in Sapporo, he went back to Yokohama again. After working at a French restaurant for 2 years, he entered [Restaurant Pleins d' Lerbes Kitakamakura] at the age of 32. He was certified as a sommelier in 2011. Now he is utilizing [ma-ai (timing)] of kabuki, his hobby to watch, into the service at the restaurant.

高田　賀靖Noriyasu Takada

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

Ushikoi Shinjuku Branch 赤身焼肉のカリスマ「牛恋　新宿店」 Shinjuku West Exit/Tochomae, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak

小泉　孟Hajime Koizumi

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.

小泉　孟Hajime Koizumi

Rokkasen Nishiguchi Main Branch 六歌仙西口本店 Shinjuku West Exit/Tochomae, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

迫田　進一郎Shinichiro Sakoda

Welcoming guests with gracious customer service.

Was born in 1972 in Kagoshima. He originally worked in another field, but had the opportunity to join the food service industry. Day by day, as he continued to see customers' happy faces, he grew to understand how wonderful the industry was. As the owner of Rokkasan, he warmly welcomes every guest.

迫田　進一郎Shinichiro Sakoda

Taj Mahal Sapporo Factory Branch タージ・マハールサッポロファクトリー店 Sapporo Station, Hokkaido Indian,Other Asian / Curry / Indian Curry / Soup Curry

Deewan SinghDeewan Singh

Mr. Singh offers authentic tandoor cuisine based on his training experience in India.

He was born in India. Growing up in a family of cooks, he naturally decided to pursue a culinary career under the influence of his brothers and father. He gained various experiences in hotels all over India. In 2018, he came to Japan to replace his brother, who was the chef at Taj Mahal Sapporo Factory restaurant, when he returned to India. Specializing in tandoori cuisine, he brings the authentic flavors of India to Hokkaido.

Deewan SinghDeewan Singh

Yakiniku Nabedonya Shikata 焼肉鍋問屋　志方 Nakameguro, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Motsu Nabe (offal hot pot) / Sukiyaki (hot pot stew)

前西　貴哉Takaya Maenishi

The Chef's Recommendations

Providing pleasure with outstanding meat delicacies chosen by meat professionals.

Mr. Maenishi was born in 1976 in Hyogo. He is the president of Teishin Shikata Meat Co., Ltd., a wholesaler that handles everything from production to distribution with the philosophy of "bringing high-quality beef to the table in its best condition." The company pursues ideal beef production by working together with contract farms, including cattle fattening environments, to provide high-quality beef to consumers in fresh condition. Yakiniku Nabedonya Shikata has opened in Tokyo in 2005. It continues to attract many people with the taste of its carefully selected meat, allowing them to enjoy quality meat anytime.

前西　貴哉Takaya Maenishi

Koromo Sushi 築地　挙母鮨 Tsukiji, Tokyo Sushi,Japanese / Sushi

星野　秀幸Hideyuki Hoshino

Please, casually enjoy sushi in Tsukiji, where seasonal flavors from around the country gather.

Born in 1978 in Toyota City, Aichi Prefecture. He is now a manager of this restaurant. He grew interested in the food service industry thanks to his experience working part-time at a high-end sushi restaurant. Upon graduating, he entered the sushi world and honed his skills at sushi restaurants across Japan, including ones in Toyota City and Tsukiji, Tokyo. During that time, he met this restaurant's owner, who had a great love for Tsukiji, and decided to open a restaurant in Tsukiji - the place where seasonal fish from around the country gather. They opened up this restaurant in 2018 under the name "Koromo," which is the old name of Toyota City, where both he and the owner are from. He is committed to serving up the true flavor and spirit of authentic Edo-style sushi.

星野　秀幸Hideyuki Hoshino

Tori Ni Koishita Hi Teradacho Branch 鶏に恋した日　寺田町店 Ikuno/Hirano, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shio Ramen (salt-flavored ramen) / Tsukemen (noodles served separately from dip soup)

中田　歩Ayumu Nakata

Mr. Nakata works in the kitchen every day with the motto of conveying deliciousness.

He wanted to "make people smile and feel happy by eating delicious food," which is why he decided to pursue a career as a chef. He started his career in earnest at an izakaya (Japanese-style pub) and began training in cooking with the goal of becoming independent. After accumulating experience over about seven years, he launched the group's own brand in 2021, opening Tori Ni Koishita Hi Yao Branch. The second store, Teradacho Branch, opened in 2023, and now he is preparing for the launch of the third store.

中田　歩Ayumu Nakata

Karen Osaka Shinsaibashi Branch 華蓮　大阪心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak

池田　康行Yasuyuki Ikeda

Mr. Ikeda's artisanal techniques bring out the best of the bounty of Kagoshima's mountains and seas.

He was born in 1972 in Kagoshima. Growing up in a nature-rich environment, he became interested in the work of a chef who can appeal to the charm of the ingredients that Kagoshima is proud of. After graduating high school, he joined Kinrei Corporation (now KR Food Service). After working at Hananobori and Kagonoya, he moved to Karen Osaka Shinsaibashi Branch in June 2024. In his pursuit of cuisine that brings out the best of the ingredients, he works hard every day.

池田　康行Yasuyuki Ikeda

Kobe Beef Dining Wagyu Tok Kobe Beef Dining 和牛特区 Shinjuku East Exit/Kabukicho, Tokyo Steak,Yakiniku/Steak / Hamburger Steak / Steak

Coltrane Kyoto Branch Coltrane　京都店 Shijokawaramachi/Teramachi, Kyoto Curry,Curry / Tonkatsu (fried pork cutlet) / Curry / Beer

中西　りえRie Nakanishi

Ms. Nakanishi offers every dish with all her heart.

After working part-time at the affiliated restaurant Khaos Spice Diner, she became the manager of Coltrane Sanjo Kiyamachi Branch upon the restaurant's opening in August 2021. Her passion for curry never stops, such that she even goes out to eat curry on her days off.

中西　りえRie Nakanishi

Sushi Takaya 鮨たかや Ginza, Tokyo Sushi,Japanese / Sushi / Wine / Sake

高橋　貴之Takayuki Takahashi

Mr. Takahashi attracts guests with his seasonal dishes and delicious nigiri, which are made with Edomae techniques and flexible ideas.

He was born in 1974 in Akita, and he is the owner of Sushi Takaya. Growing up with parents who ran a restaurant, he pursued a career in food. He began his training in the Western food department of a hotel in his hometown. Then, he honed his skills at a Japanese restaurant, acquiring both Japanese and Western cooking techniques. At 30, he moved to Tokyo and studied at a sushi restaurant in Tsukiji, where the Central Wholesale Market was located, and mastered the traditions and techniques of Edomae. After gaining experience at a sushi restaurant in Ginza, he opened his current restaurant in 2017 and became independent. With the combined power of cuisine, space, and hospitality, he welcomes guests from both Japan and overseas.

高橋　貴之Takayuki Takahashi

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

Teppanyaki Minami 鉄板焼「みなみ」 Namba, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

中川　敬二Keiji Nakagawa

Mr. Nakagawa presents his experience cultivated through Italian and French cuisine in Teppanyaki.

He was born in 1974 in Osaka. While helping with household chores as a child, he learned the joys and depths of cooking and resolved to become a chef. Starting his career in earnest through all-day dining at the RIHGA Royal Hotel, he gained experience in Italian and French restaurants before joining Swissotel Nankai Osaka in 2015. After further improving his techniques as the sous chef at the restaurant Table 36 in this hotel, he has been showing off his skills as head chef at Teppanyaki Minami since August 2024.

中川　敬二Keiji Nakagawa

Restaurant ranking

Browsing history

TEPPANYAKI STEAK SHU MIYAKO ISLAND

Creating a luxurious dining experience within the leisurely flow of island time.

Sushikappou Ku-kai

Born into a family of chefs, Mr. Muraki honed his skills from the age 15 to pursue a career as a sushi chef.

Yakitori Miyagawa Akasaka branch

The most reliable chef in the restaurant leads the young chefs by showing them the way.

Hakata Motsunabe Yamanaka Hakata Branch

Mr. Tominaga conveys the ideas and techniques he has cultivated to his successors and maintains high-quality flavor at this long-standing restaurant.

Teppan-yaki Madoi

Stimulating all five senses with perfect ingredients.

SINGAPORE CUISINE SINKIES

The inspiration comes from the familiar taste. Mr. Tan, the owner-chef, shares the charms of his hometown.

Restaurant Pleins d' Lerbes Kitakamakura

Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.

Waniku Shokudo Wa Wa Wa

Mr. Ishihara offers inspiring dishes of freshness and delicacy.

Ushikoi Shinjuku Branch

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

Rokkasen Nishiguchi Main Branch

Welcoming guests with gracious customer service.

Taj Mahal Sapporo Factory Branch

Mr. Singh offers authentic tandoor cuisine based on his training experience in India.

Yakiniku Nabedonya Shikata

Providing pleasure with outstanding meat delicacies chosen by meat professionals.

Koromo Sushi

Please, casually enjoy sushi in Tsukiji, where seasonal flavors from around the country gather.

Tori Ni Koishita Hi Teradacho Branch

Mr. Nakata works in the kitchen every day with the motto of conveying deliciousness.

Karen Osaka Shinsaibashi Branch

Mr. Ikeda's artisanal techniques bring out the best of the bounty of Kagoshima's mountains and seas.

Kobe Beef Dining Wagyu Tok

Coltrane Kyoto Branch

Ms. Nakanishi offers every dish with all her heart.

Sushi Takaya

Mr. Takahashi attracts guests with his seasonal dishes and delicious nigiri, which are made with Edomae techniques and flexible ideas.

DUMBO PIZZA FACTORY Yokohama

Teppanyaki Minami

Mr. Nakagawa presents his experience cultivated through Italian and French cuisine in Teppanyaki.