Chef search result : Page 5

Nihonshu to Obanzai no Kyosakaba Kensui Nishiki 日本酒とおばんざいの京酒場　けんすい錦 Shijo Karasuma/Karasuma Oike, Kyoto Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

浅野　祐介Yusuke Asano

Mr. Asano wants to enrich people's hearts and bring smiles to their faces with my dishes.

He was born in Kyoto. He has been familiar with Japanese food since childhood and loves to cook. Wanting to make people happy by making delicious food, he accumulated much experience and honed his skills at various restaurants. As a result, he was involved in Kensui Nishiki from the start-up and became its chef.

浅野　祐介Yusuke Asano

Niku Kappou - Niku Kabuku 肉割烹　肉かぶく Shinjuku East Exit/Kabukicho, Tokyo Steak,Yakiniku/Steak / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Wine

山本　雅光Masamitsu Yamamoto

Mr. Yamamoto entertains his guests and provides fulfilled time with the power of food that changed his life.

Mr. Yamamoto was born in 1977 in Nagano Prefecture. His father took him to a restaurant where he tasted "Dojo (loaches)" for the first time. He was so impressed by the fantastic taste that he entered the culinary world to create his own impressive cuisine. After training at a long-established onsen ryokan (Japanese inn) and a kaiseki (Traditional Japanese course cuisine) restaurant in Ginza, he traveled to India, Hong Kong, Switzerland, Canada, and Thailand to hone his culinary skills to learn about cuisines from around the world. In Thailand, he won the Ironman cooking competition on a TV program. After that, he was trusted enough to manage embassy receptions for state guests and returned to Japan.

山本　雅光Masamitsu Yamamoto

Unagi Ryouri Unawa Izumi うなぎ料理うな和泉 Shin-Sakae/Higashisakura/Izumi, Aichi Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

加藤　晴久Haruhisa Kato

Challenging the world of eel cuisine with a new heart as a chef.

Mr. Kato was born in 1971 in Hokkaido. After graduating high school, he entered Tsuji Culinary Institute Osaka with a deep passion for cooking. Then, he trained at a restaurant in Kurashiki through the introduction of Mr. Tamura, the executive chef of Japanese cuisine at Hotel New Otani Osaka. At Foresta Hills in Toyota City, he met Mr. Mizogami, whom he looks up to as his mentor. After working at Nagoya Marriott Associa Hotel for 19 years, he moved to Unawa Izumi in August 2023. He currently serves as the restaurant's manager.

加藤　晴久Haruhisa Kato

Sushi Shinkai 鮨　信海 Akasaka, Tokyo Sushi,Japanese / General / Sushi / Sake

小池　晃賢Akinori Koike

Dedicated solely to sushi and Japanese cuisine. Producing delicious side dishes and nigiri with skillful and careful work.

Mr. Koike was born in 1975 in Shizuoka. He is a head chef at Sushi Shinkai. Growing up in the coastal city of Numazu, a seafood paradise, he has enjoyed a wide array of fish since childhood. Started his career in the Japanese cuisine restaurant of a high-class hotel in his hometown, he learned the techniques and nuances of Japanese cooking. In addition, attracted by the depth of sushi, he gained experience under a trusted master sushi chef and also worked in a sushi restaurant. Later, he got a connection with the current restaurant, which originated in Shizuoka, and took his current position at the opening in June 2023. Since then, he has been dedicated to offering genuine flavors in a warm and welcoming environment at affordable prices.

小池　晃賢Akinori Koike

Nikuko 肉幸 Hiroo, Tokyo Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak

島田　忠任Tadahide Shimada

The star chef presents blissful dishes using Kobe beef.

Mr. Shimada was born in 1975 in Tokyo. His parents were chefs, so he was familiar with cooking from an early age. He has led a meat restaurant that was awarded the Michelin star for eight consecutive years and has experience setting up overseas restaurants. He opened Nikuko with his skills of winning Michelin stars for eight straight years.

島田　忠任Tadahide Shimada

Tempura nasubi 天ぷらnasubi Nishinakasu/Haruyoshi, Fukuoka Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl)

柿本　博史Hiroshi Kakimoto

Fascinated by artisan skills, Mr. Kakimoto started a career in the food industry and opened a casual tempura restaurant.

He was born in Fukuoka. Having been deeply impressed by the skilled tempura chefs featured in the media, He decided to pursue a career as a tempura chef. After 10 years of experience at tempura specialty restaurants in the Fukuoka area, he opened Tempura Nasubi, with the concept of "to casually enjoy sake and tempura". He is currently working as both the owner and chef.

柿本　博史Hiroshi Kakimoto

Paradise of Japanese sake and shochu, Ajihanya 日本酒焼酎の楽園味範家 Sannomiya, Hyogo Japanese,Japanese / Fugu (blowfish) / General / Sake

三原　範也Noriya Mihara

Diligently building up his cooking skills day by day, Mr. Mihara achieved his dream.

He was born in 1988 in Osaka. From a young age, he dreamed of having a skill in "cooking," so he entered the Abeno Tsuji Culinary School after graduating from high school. After graduating from culinary school, he honed his culinary skills at sushi restaurants in Kita-Shinchi and Nishi-Azabu. With the belief that a chef should own their own restaurant, he set a personal goal of becoming independent by the age of 30. As a manager at a seafood izakaya, he gained experience in preparations for grand openings, management, and business operations. He made it to open Minoriya, a restaurant embodying his ideals, in Sannomiya, Kobe.

三原　範也Noriya Mihara

Yakiniku Horumon Teppan Nabe Yun 焼肉・ホルモン鉄板鍋　ゆん Honmoku/Yamate, Kanagawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Nabe (hot pot) / Yakiniku (grilled meat) / Horumon (offal meat)

権　奇鎬Giho Kwon

Mr. Kwon's life as a chef began when he was a boy. He offers the taste of his roots in Yokohama.

He was born in 1957 in Yamaguchi. His family owned a Yakiniku restaurant in Shimonoseki, so he acquired his cooking skills as a young boy while helping his family with their business. Then, he worked as a chef from his 20s to 30s. He left the food and beverage industry once but returned to it around 2021. Later, he opened Yakiniku and Horumon Teppan Nabe Yun in Yokohama as the owner and chef. He now serves Yakiniku, Horumon, and Teppan Nabe, which are his roots as a chef, in Yokohama.

権　奇鎬Giho Kwon

Sakanaya Soma Kurume Branch さかな家そう馬　久留米店 Kurume, Fukuoka Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Whisky

Unagi House Shinoya Unagi House 志の家 Kinshicho/Sumiyoshi, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / General

辻　光洋Mitsuhiro Tsuji

The basic idea is, "I would like to go to a restaurant like that." All is about making a restaurant from the customer's point of view.

Mr. Mitsuhiro Tsuji was born in 1967 in Hokkaido. Making the most of his time at home with the Corona disaster, he discovered the appeal of cooking and honed his skills entirely on his own. Drawing from his experience as an executive in a web-related company, he brought a fresh perspective to eel cuisine. His versatile skills cover designing menus, pop-ups, pamphlets, and signboards. Driven by the idea of creating a restaurant he would love to visit, he established Unagi House Shinoya.

辻　光洋Mitsuhiro Tsuji

Hareya Bettei はれや　別邸 Kita-Shinchi, Osaka Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Sake

寺田　竜之進Ryunoshin Terada

Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.

Mr. Terada was born in Fukuoka prefecture and has honed his craft in many places. He has experience as an apprentice to a famous chef. His severe and honest personality is the foundation of his career. He carefully makes tofu by hand, takes great care in selecting seasonings, and spends extra effort on miso and soy sauce, all to create original flavors that can only be tasted at his restaurant. He handles the finest seafood from the seas of Hokuriku with expert skills to recreate the flavors of Fukui in Kitashinchi. He serves food tailored to diners' preferences upon request.

寺田　竜之進Ryunoshin Terada

Mawaranaisushi Hokuriku Gappa 廻らない寿司　北陸がっぱ Kawasaki, Kanagawa Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

西村　俊輔Shunsuke Nishimura

Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces.

Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces. Offering mawaranai sushi (not conveyor belt sushi), he enchants his guests with his delicate technique and passion. He provides heartwarming moments with careful attention to ingredients and hospitality.

西村　俊輔Shunsuke Nishimura

Matoi Ginza まとい銀座 Ginza, Tokyo Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Steak / Wine

的場　圭司Keiji Matoba

Mr. Matoba offers a blissful plate combining carefully selected Japanese wagyu beef and seasonal ingredients from the mountains and the sea.

Mr. Matoba was born 1997 in Wakayama. Impressed by the differences between Western and Japanese culinary culture when Mr. Matoba studied abroad in New York in his late teens, he entered the world of Japanese cuisine to popularize Japanese food overseas. After working at the Ritz-Carlton in Osaka and Hotel Okura in Tokyo, he was transferred to the Hotel Okura in Amsterdam at 30. Since then, he has worked in 17 countries, including Singapore and Switzerland, including launches and events. Finally, he served as an executive chef at AMAN Resorts.

的場　圭司Keiji Matoba

Kitashinchi THE 北新地　坐 Kita-Shinchi, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Japanese Sosaku (creative cuisine) / Wine

河原　瑞樹Mizuki Kawahara

Valuing dialogue with guests, an experienced chef opens up a new frontier.

Mr. Kawahara was born in 1992 in Kagawa. After graduating from a vocational school, he studied at an Italian restaurant in Osaka for 6 and a half years and also experienced Bridal French in Tokyo for 3 years. In search of new stimulation, he joined Kitashinchi THE, which opened in March 2024. Not only does he stand in the kitchen, but he also feels happy to see the reaction to the food up close by facing the guests directly through the counter. His cuisine is special, served with heartwarming exchanges.

河原　瑞樹Mizuki Kawahara

Yamagata Soba Saryo Tsukinoyama 山形蕎麦茶寮　月の山 Shinjuku Station South Exit/Yoyogi, Tokyo Soba (noodles),Japanese / Soba (noodles) / Local Japanese Cuisine / Sake

増田　大補Daisuke Masuda

An artisan chef who has studied Edo Soba fascinates you with its deep world of Soba.

Mr. Masuda was born in Tokyo. He is an experienced soba chef who has built up his career at soba restaurants in Tokyo. While Edo Soba was popular in Edo (ancient Tokyo), where many people and cultures came and went, Tsukinoyama offers Yamagata's unique soba, which was born from the rich nature and food culture. He presents the deep world of soba from the viewpoint of a professional who has studied in Edo soba.

増田　大補Daisuke Masuda

Sushi Restaurant SAIKA 寿し処　彩華 Otaru/Yoichi/Shakotan, Hokkaido Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

永山　亮Ryo Nagayama

Mr. Nagayama is a single-minded sushi and Japanese food artisan who fulfilled his longtime dream after finishing his training.

Mr. Nagayama was born in 1977 in Hokkaido. He resolved to become a chef after hearing the praise of customers, who thought his food was delicious, at a part-time job during his school days. These comments gave him joy and a sense of purpose. After graduating high school, he began studying at a sushi restaurant in Otaru-shi. He admired the senior artisans there and started thinking he wanted to have his own sushi restaurant one day. With his 22 years of the learning experience, he struck out on his own. After opening Sushi Restaurant Saika, he also opened Otaru Robatayaki Hakkaku in June 2020. Sushi Restaurant Saika moved to its present location in March 2022 and continues to this day.

永山　亮Ryo Nagayama

Hikizan 引算 Nagarekawa/Yagembori, Hiroshima Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

青木　伸一Shinichi Aoki

Mr. Aoki delivers the best Japanese cuisine with his "Hikizan (subtraction)" cooking style, in which the deliciousness of seasonal ingredients shines through.

He was born in 1975 in Hiroshima. The owner of Hikizan. After training at a major restaurant in Hiroshima-shi, he produced a sake izakaya, Kokoroya, in Otemachi, the same city, and developed it into a popular restaurant. While cooking dishes that go well with alcohol, he realized the depth of Japanese cuisine again, so he honed his skills in authentic Japanese cuisine. In 2014, he gained the management rights of Kokoroya and became independent. As he operated the restaurant, he prepared to open a Japanese restaurant, and in April 2020, he opened his current restaurant. He entertains guests from Japan and abroad with seasonal Japanese cuisine that is skillfully prepared with the best of ingredients.

青木　伸一Shinichi Aoki

Okonomiyaki Teppanyaki Ryo お好み焼き　鉄板焼き　遼 Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

小川　遼Ryo Ogawa

Mr. Ogawa discovered the joy of cooking through a part-time job and opened his own restaurant.

He was born in 1998 in Hyogo. Working part-time in a restaurant, he discovered the joy of cooking and became interested in the restaurant industry. With the desire to own his restaurant, he gained experience. In November 2023, he opened a creative teppan restaurant, Okonomiyaki Teppanyaki Ryo, featuring seasonal ingredients. He values local production for local consumption, delighting guests with dishes that incorporate an abundance of locally sourced ingredients.

小川　遼Ryo Ogawa

Kyoto Kanigin Kawaramachi Branch 京都　かに銀　河原町店 Shijokawaramachi/Teramachi, Kyoto Seafood,Japanese / General

大山　武Takeshi Oyama

An experienced Japanese chef offers all-you-can-eat crab.

Since his parents had a Japanese restaurant, Mr. Oyama had wanted to be a chef since childhood. He started working at a kappo restaurant and later served as head chef at a famous hotel. Through a connection with the company's representative, he has been the head chef at Kyoto Kanigin Kawaramachi Branch since 2023.

大山　武Takeshi Oyama

Sushi Ogido 鮨おぎ堂 Kita-Shinchi, Osaka Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake

荻堂　胤志Tsugushi Ogido

Dedicated to sushi and Japanese cuisine. Presenting the finest sushi and seasonal cuisine with masterful skill and refined elegance.

Mr. Tsugushi Ogido, born in 1974 in Okinawa, is the owner of Sushi Ogido. With a passion for culinary arts from an early age, he honed his skills in his hometown before moving to Osaka at age 20 to pursue his dreams. In 2008, he opened his first sushi restaurant in Kitashinchi, marking his independence. In 2016, he relocated and reopened the restaurant to its current place. It is a dining space with a beautiful cypress counter where the finest nigiri and seasonal dishes are prepared with care, such as aging, and presented with chic gestures. His warm hospitality is also well-received.

荻堂　胤志Tsugushi Ogido

Restaurant ranking

Browsing history

Nihonshu to Obanzai no Kyosakaba Kensui Nishiki

Mr. Asano wants to enrich people's hearts and bring smiles to their faces with my dishes.

Niku Kappou - Niku Kabuku

Mr. Yamamoto entertains his guests and provides fulfilled time with the power of food that changed his life.

Unagi Ryouri Unawa Izumi

Challenging the world of eel cuisine with a new heart as a chef.

Sushi Shinkai

Dedicated solely to sushi and Japanese cuisine. Producing delicious side dishes and nigiri with skillful and careful work.

Nikuko

The star chef presents blissful dishes using Kobe beef.

Tempura nasubi

Fascinated by artisan skills, Mr. Kakimoto started a career in the food industry and opened a casual tempura restaurant.

Paradise of Japanese sake and shochu, Ajihanya

Diligently building up his cooking skills day by day, Mr. Mihara achieved his dream.

Yakiniku Horumon Teppan Nabe Yun

Mr. Kwon's life as a chef began when he was a boy. He offers the taste of his roots in Yokohama.

Sakanaya Soma Kurume Branch

Unagi House Shinoya

The basic idea is, "I would like to go to a restaurant like that." All is about making a restaurant from the customer's point of view.

Hareya Bettei

Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.

Mawaranaisushi Hokuriku Gappa

Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces.

Matoi Ginza

Mr. Matoba offers a blissful plate combining carefully selected Japanese wagyu beef and seasonal ingredients from the mountains and the sea.

Kitashinchi THE

Valuing dialogue with guests, an experienced chef opens up a new frontier.

Yamagata Soba Saryo Tsukinoyama

An artisan chef who has studied Edo Soba fascinates you with its deep world of Soba.

Sushi Restaurant SAIKA

Mr. Nagayama is a single-minded sushi and Japanese food artisan who fulfilled his longtime dream after finishing his training.

Hikizan

Mr. Aoki delivers the best Japanese cuisine with his "Hikizan (subtraction)" cooking style, in which the deliciousness of seasonal ingredients shines through.

Okonomiyaki Teppanyaki Ryo

Mr. Ogawa discovered the joy of cooking through a part-time job and opened his own restaurant.

Kyoto Kanigin Kawaramachi Branch

An experienced Japanese chef offers all-you-can-eat crab.

Sushi Ogido

Dedicated to sushi and Japanese cuisine. Presenting the finest sushi and seasonal cuisine with masterful skill and refined elegance.