Chef search result : Page 50

Asagaya Birdland 阿佐ヶ谷バードランド Asagaya/Koenji, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

千野　桂一Keiichi Chino

The Chef's Recommendations

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

Born in Nagano prefecture in 1972, Mr. Chino was enamored with French and Italian cuisine in his younger days, but he took a part-time job at Birdland when he was 24. Working under the supervision of master chef Toshihiro Wada, Mr. Chino became completely fascinated by the profound nature of yakitori. Four years later, he was appointed as a restaurant manager and since then, has devoted himself to his study of yakitori and has now been working at Birdland for eight years. In 2004, he set up Asagaya Birdland independently. It was given an award by the famous restaurant guide in 2015.

千野　桂一Keiichi Chino

FIFTY-FIVE TOKYO Ebisu Branch FIFTY-FIVE　TOKYO　恵比寿店 Ebisu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Yakiniku (grilled meat)

川島　貴彦Takahiko Kawashima

Mr. Kawashima uses his experience to bring smiles to many people's faces with fine-tasting "Yakiniku"!

He was born in 1978. Entered high school, where he could obtain a cooking license. After honing his skills at a French restaurant, he further studied cooking at Ecole Tsuji Tokyo. Following graduation, he gained experience as a bartender and manager at an Italian restaurant in Kyobashi and a dining bar before joining the Yakiniku Shibaura group at 32. Having spent 10 years in the company, he has been involved in the current restaurant since its reopening and was appointed head chef. Changing the way of cutting the meat depending on the day's conditions, he offers new ways of eating each part of the meat and unique flavor combinations, which have been well received.

川島　貴彦Takahiko Kawashima

Wagyu Restaurant Bungo Gion 和牛料亭 bungo 祇園 Gion, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat)

松村　匠章Masaaki Matsumura

Mr. Matsumura attracts customers with "Oita Wagyu beef," which he adores for its delicious taste, with Kyoto's traditional culture.

He was born in 1983 in Hyogo. The manager of the Wagyu Restaurant Bungo Gion. While honing his wide-ranging skills in Japanese cuisine as a chef, he has also produced restaurants for many years, establishing about 60 restaurants in Japan and abroad. He has been involved in various businesses, including yakiniku, shabu-shabu, and izakaya (Japanese-style pubs). During his activities, he came across "Oita Wagyu" and was fascinated by its lean flavor and delicious taste. In 2023, he established his current restaurant to share this beef's charm in the ancient city. In a refined traditional setting in Kyoto, he presents the ultimate deliciousness of Wagyu beef.

松村　匠章Masaaki Matsumura

Maker Maker Saiin, Kyoto Dining Bar,Dining bar / General / Herb & Spice / Western Sosaku (creative cuisine)

吉岡　慶Kei Yoshioka

Mr. Yoshioka's restaurant is where the passion for making things grows, and sensibility takes shape.

Yoshioka was born in 1981 in Kyoto. Since his parents ran a restaurant business, he grew up with close access to cooking. Having had a strong interest in making things from childhood, he wanted to work at a job where he could create something on his own. After graduating from college, he gained experience in restaurants, and his desire to have a restaurant that offers cuisine that reflects his sensibilities became stronger. In 2017, he opened Maker, a restaurant that embodies his distinctive style.

吉岡　慶Kei Yoshioka

Ginza Sushi Inada 銀座　鮨　いな田 Tsukiji, Tokyo Sushi,Japanese / Sushi / General

渡辺　尊成Takanari Watanabe

A sushi chef who never skips a detail for people to smile over the counter.

Mr. Watanabe was born in 1974 in Tochigi. Having a dream of working in the culinary world but without a clear answer, he studied at restaurants of various genres. It was during this time that he came across "sushi chef." He enjoys interacting directly with guests over the counter and seeing their smiling faces right before him. It's just ordinary for him to make each piece of sushi with care. Also, he always puts the guests first and pays attention to details, such as serving dishes with careful pacing.

渡辺　尊成Takanari Watanabe

BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO Nagatacho, Tokyo Steak,Yakiniku/Steak / Steak / American / General

一ノ宮　義孝Yoshitaka Ichinomiya

A chef who trained in Canada for ten years thoroughly pursues European cuisine.

Mr. Ichinomiya was born in 1971 in Akita. As a child, he admired chefs he saw on TV and aspired to pursue a career in cooking. To grasp the essence of European flavors, he dedicated himself to thoroughly understanding Western cuisine, even excluding traditional Japanese seasonings from his personal life. During his ten years living in Canada, he honed his skills at several restaurants, including a steak house, and also gained management experience in franchise operations. He believes that assembling a dish is like working in four dimensions, and he cooks with respect not only for the taste but also for the country's unique culture.

一ノ宮　義孝Yoshitaka Ichinomiya

Sabatini di Firenze Tokyo Branch サバティーニ　ディ　フィレンツェ　東京店 Hibiya/Yurakucho, Tokyo Italian,Italian/French / Italian / Steak / Wine

BALDI VIRGIGLIOBaldi Virgiglio

Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.

Mr. Virgiglio was born in 1951 in Lucca, Tuscany, Italy, where the main restaurant is located. He specializes in Tuscan cuisine, which he has been familiar with since childhood. He has been studying since the age of 17 in Italy and France. He devoted himself to learning in Italy at "San Domenico Palace Hotel", "Harry's Bar", "AL SORRISO", and other such famous Michelin-starred restaurants. In 1981, he became a chef at Sabatini di Firenze Tokyo branch. He brings Japan the spirit of orthodox Italian cuisine that emphasize unique ingredients.

BALDI VIRGIGLIOBaldi Virgiglio

SIK eatery SIK eatery Awaza/Kyomachibori, Osaka Chinese,Chinese / General / Yum Cha/Dim Sum / Chinese Rice Porridge

河村　裕雅Yuga Kawamura

Mr. Kawamura creates an extraordinary experience for guests with food and hospitality that satisfies all five senses.

He has experience in various fields and has acquired cooking skills in Chinese, Hong Kong, Taiwanese, and other Asian cuisines. Currently, he works at the popular restaurant SIK eatery, which attracts many people daily. In addition to the delicious food, he also pursues comfortable space and aims to provide a different kind of enjoyment each time guests visit, whether for breakfast, lunch, or dinner.

河村　裕雅Yuga Kawamura

Ristorante CROSS 47 Ristorante CROSS 47 Asato/ Sakaemachi Market, Okinawa Italian,Italian/French / Italian / Wine / Western Teppanyaki (iron griddle grilling)

高良　盛将Seisho Takara

Inspired by family joy, a passion for cooking blossomed.

Mr. Seisho Takara was born in 1988 in Okinawa. The joy he felt when his family was happy as he helped them cook led him to become a chef. Influenced by a TV drama about a chef's growth, he honed his skills in Italian cuisine. After training at an Italian restaurant in Okinawa Prefecture, he was selected as a manager at a restaurant specializing in pasta. He further gained various experiences, such as becoming a sous chef at another restaurant. In January 2019, he was appointed assistant manager and is now head chef.

高良　盛将Seisho Takara

Ryoheisushi 量平寿司 Ginza, Tokyo Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

島田　勝正Katsumasa Shimada

Dedicated to sushi for more than 45 years. Performing the finest nigiri with Edomae techniques and spirit.

Mr. Shimada was born in 1954 in Kumamoto. The owner of Ryoheisushi. Attracted by the stylish behavior of sushi chefs, he entered the world of Edomae sushi. After many years of honing his skills at a well-known restaurant in Tokyo, he has mastered traditional techniques while refining his unique taste in rice and ingredients. Since the spring of 2023, he has worked expertly at his current store in Ginza-itchome. He purchases the best seafood of the season from the middle wholesalers with whom he has built a relationship through his visits to the Toyosu Market. And he serves delicious nigiri and seasonal dishes with careful Edomae style work.

島田　勝正Katsumasa Shimada

M no Yakiniku Fukushima Main Branch Mの焼肉　福島本店 Osaka Station/Umeda Station, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

筒井　啓太Keita Tsutsui

Mr. Tsutsui always strives for growth through his diversified experiences and solid skills.

He was born in 1994 in Hyogo. Since childhood, he has been fascinated by careers that bring joy to people, which led him to become a chef. He gained experience working in an Italian restaurant while studying at Tsuji Culinary Institute. Even after graduation, he developed his skills at a renowned Italian restaurant. After enhancing his specialized knowledge and skills, he started working at his current company to challenge himself in a new field. While emphasizing not only cooking but also communication skills, he showcases his skills at M no Yakiniku Fukushima Main Branch.

筒井　啓太Keita Tsutsui

Taishabu to Nihonshu Satsuki 鯛しゃぶと日本酒皐月 Ohori/Ropponmatsu/Sakurazaka, Fukuoka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Sake

木下　智揮Tomoki Kinoshita

Mr. Kinoshita serves the finest sea bream shabu-shabu available as a specialty restaurant.

He was born in 1991 in Kumamoto. After training at the Tenjin Main Branch, he now works at Satsuki. In a calm atmosphere, he treats visitors with exquisite sea bream sashimi and shabu-shabu nabe, which can only be available at a specialty restaurant.

木下　智揮Tomoki Kinoshita

Kita no Donburiya Takinami Shokudo 北のどんぶり屋　滝波食堂 Otaru/Yoichi/Shakotan, Hokkaido Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)

小路　哲憲Tetsunori Shoji

There are no regrets if you do what you love, so Mr. Shoji always keeps moving forward.

Mr. Shoji was born in 1976 in the City of Otaru, Hokkaido. After graduating from high school, he worked for a company but left because he loved sushi and wanted to make it himself. After 10 years of training at a sushi restaurant in Otaru, the opportunity arose. He took over the store where his mother had worked(now the Takinami Store). He began helping out in the family business. For 5 years, he learned about selling seafood, purchasing, and insisting on fresh and delicious ingredients. Then, in July 2009, he opened the Kita no Donburiya Takinami Shokudo at the store in the same market.

小路　哲憲Tetsunori Shoji

Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch 旭川成吉思汗　大黒屋　函館五稜郭店 Hakodate, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak

手塚　慎太郎Shintaro Tezuka

Mr. Tezuka has loved Jingisukan ever since he was a child.

The first time Mr. Tezuka went to eat Jingisukan at Daikokuya, he was so impressed! The employees worked hard and were lively, the restaurant atmosphere was energetic, and the fresh lamb was delicious. From that experience, he knew he wanted to work there, so he conveyed his passion for Jingisukan to Daikokuya's owner and joined the company. He currently serves as head of the Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch, which opened on October 29, 2021.

手塚　慎太郎Shintaro Tezuka

Yakitori Imai 焼鳥　今井 Harajuku/Meiji-Jingumae, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)

今井　充史Takashi Imai

A budding talent that began with an obsession with the charms of yakitori (grilled chicken) at the famous Birdland.

Chef Imai was born in 1973 in Saitama Prefecture. In his 20's, he worked various odd jobs while he pursued a career as a rock musician. He started working at a high end Japanese restaurant at age 27 with the hope of being a cook, but was dissatisfied with the restaurant he chose for its high salary. Eventually, at age 29, with the thought of joining a restaurant he would personally like to eat at, he started working at the famous Birdland in Ginza. There, he was fascinated by the complexity of yakitori and immersed himself in that world. Following a stint at the Birdland in Kita-Senju, he opened Yakitori Imai in 2006.

今井　充史Takashi Imai

Ryuduki TEPPAN Ryuduki TEPPAN Kinshicho/Sumiyoshi, Tokyo Teppanyaki,Yakiniku/Steak / General / Hamburger Steak / Western Teppanyaki (iron griddle grilling)

?田　航一Koichi Takada

The Chef's Recommendations

Mr. Takada makes the most of his experience and welcomes the guests with his time-consuming cuisine.

Mr. Takada was born in 1971 in Miyazaki. He trained in the Western-style food department of a hotel. After working at Jiyugaoka patisserie, he worked as a sous-chef at an embassy in Tokyo in Aoyama, where he learned French cuisine and cuisine from around the world. Then after serving as sous-chef at an Italian restaurant in Tokyo, he worked at Ore no French/Italian affiliate before joining his current company in October 2019. He is now working as the head chef of the culinary department of "restaurant REGINA," "Ryuduki TEPPAN," and other affiliated restaurants.

?田　航一Koichi Takada

Kobe Aburi Bokujo Umeda Main Branch 神戸　あぶり牧場　梅田本店 Osaka Station/Umeda Station, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Korean / Yakiniku (grilled meat)

寺本　蒼Sora Teramoto

Mr. Teramoto is passionate about conveying the appeal of meat and supports the restaurant's growth.

He was born in Osaka in 1994. When he joined Kobe Aburi Bokujo Umeda Main Branch as a part-time staff when it opened, he was deeply impressed by the skillful knife work of the meat specialists. Through gaining experience, he noticed how each piece of beef's marbling and muscle structure is unique. Captivated by the profound complexity of meat, he decided to pursue a career as a chef. Now, as the manager, he draws on his experience and skills to also focus on training the staff.

寺本　蒼Sora Teramoto

Sushi Tsutsumi すし堤 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

堤　昌平Shohei Tsutsumi

Born in Kumamoto and trained in Osaka, refining the masterful skills to perfection.

Mr. Tsutsumi was born in 1989 in Kumamoto. Raised in a family of sushi chefs, he joined the family business at 15. After three years of training, he honed his skills at a Japanese restaurant in Osaka for about 15 years. With a foundation of solid technique and refined sensibility, he went on to establish his own restaurant, Sushi Tsutsumi. His sushi pursues a sense of harmony between the ingredients and rice, paying particular attention to bringing out the natural appeal of the ingredients to the fullest.

堤　昌平Shohei Tsutsumi

KYOTO STAR BAR KYOTO STAR BAR Kiyamachi/Pontocho, Kyoto Bar/Cocktails,Bars (pubs) / Cocktail

松田　高雅Takamasa Matsuda

Realized that "eating delicious food" is crucial.

Mr. Matsuda was born in 1980 in Kyoto. After 10 years as a company employee, he was forced to retire due to illness, and he had time to think slowly about his future life. At that time, he realized that "Eating delicious food" was his highest priority, and he aspired to a cooking job with customer service. After working at a Western cuisine restaurant, a Japanese restaurant, and a ramen restaurant, he entered STAR BAR GINZA and started training. In March 2022, he was appointed manager of the Kyoto branch, KYOTO STAR BAR.

松田　高雅Takamasa Matsuda

PIZZERIA GTALIA DA FILLIPO ピッツェリア　ジターリア　ダ　フィリッポ Nerima, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

牧野　真Shin Makino

The Chef's Recommendations

Mr. Makino organizes the store as the head manager after transitioning from a different industry.

He was born in 1978 in Tokyo. Originally, he worked in the motorcycle industry, but when emission regulations came into effect, he decided to pursue a different path. He entered the Tsuji College of Culinary Arts in Osaka to pursue a career in the food and beverage industry, which he had always been interested in, after which he jumped into the world of culinary arts at the age of 26. After working at [Ristorante La Bisboccia] in Hiroo and [Bancasa] in Ebisu, he started working at [Pizzeria Gtalia da Filippo] in 2015. His job now is to manage the store.

牧野　真Shin Makino

Restaurant ranking

Browsing history

Asagaya Birdland

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

FIFTY-FIVE TOKYO Ebisu Branch

Mr. Kawashima uses his experience to bring smiles to many people's faces with fine-tasting "Yakiniku"!

Wagyu Restaurant Bungo Gion

Mr. Matsumura attracts customers with "Oita Wagyu beef," which he adores for its delicious taste, with Kyoto's traditional culture.

Maker

Mr. Yoshioka's restaurant is where the passion for making things grows, and sensibility takes shape.

Ginza Sushi Inada

A sushi chef who never skips a detail for people to smile over the counter.

BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO

A chef who trained in Canada for ten years thoroughly pursues European cuisine.

Sabatini di Firenze Tokyo Branch

Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.

SIK eatery

Mr. Kawamura creates an extraordinary experience for guests with food and hospitality that satisfies all five senses.

Ristorante CROSS 47

Inspired by family joy, a passion for cooking blossomed.

Ryoheisushi

Dedicated to sushi for more than 45 years. Performing the finest nigiri with Edomae techniques and spirit.

M no Yakiniku Fukushima Main Branch

Mr. Tsutsui always strives for growth through his diversified experiences and solid skills.

Taishabu to Nihonshu Satsuki

Mr. Kinoshita serves the finest sea bream shabu-shabu available as a specialty restaurant.

Kita no Donburiya Takinami Shokudo

There are no regrets if you do what you love, so Mr. Shoji always keeps moving forward.

Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch

Mr. Tezuka has loved Jingisukan ever since he was a child.

Yakitori Imai

A budding talent that began with an obsession with the charms of yakitori (grilled chicken) at the famous Birdland.

Ryuduki TEPPAN

Mr. Takada makes the most of his experience and welcomes the guests with his time-consuming cuisine.

Kobe Aburi Bokujo Umeda Main Branch

Mr. Teramoto is passionate about conveying the appeal of meat and supports the restaurant's growth.

Sushi Tsutsumi

Born in Kumamoto and trained in Osaka, refining the masterful skills to perfection.

KYOTO STAR BAR

Realized that "eating delicious food" is crucial.

PIZZERIA GTALIA DA FILLIPO

Mr. Makino organizes the store as the head manager after transitioning from a different industry.