Chef search result : Page 61

Sumibi Yakiniku Tsunku 炭火焼肉つんく Kyoto Station, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat)

宮本　宏明Hiroaki Miyamoto

Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.

Mr. Miyamoto was born in 1986 in Kyoto. He dreamed of opening his own restaurant with a classmate, so he began attending the Tsuji Culinary Institute. After graduating, he began training at a steakhouse in Kita Shinchi. He wanted to see the world outside of restaurants, so he gained experience in kitchens in wedding halls and hospitals. At the hospitals, he made hospital food aimed at patients with dietary restrictions, but among these restrictions, he learned the difficulties of making food. In 2016 he opened his own bar. Then in December 2021, he opened Sumibi Yakiniku Tsunku and became the restaurant head.

宮本　宏明Hiroaki Miyamoto

Izakaya Kushiroya 居酒屋　九四六屋 Dogenzaka/Shinsen, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine

鵜沼　憲宏UNUMA NORIHIRO

A spirited chef who walks the path that he had once dreamed of.

Born in Kushiro, Hokkaido on June 29, 1974. He had a white-collar job after graduating college, but he left the corporate life to work in his uncle's restaurant "Izakaya Taimu." After thoroughly learning the basics of cooking, he fulfilled his dream of creating a restaurant that serves foods from his homeland of Hokkaido with the opening of Izakaya Kushirokuya where he is to this day.

鵜沼　憲宏UNUMA NORIHIRO

Iwahiba 岩桧葉 Hamamatsucho/Daimon, Tokyo Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Chinese Sosaku (creative cuisine)

北川　友透Tomoyuki Kitagawa

Mr. Kitagawa's dishes help bring out the natural deliciousness of the ingredients, and he makes customers smile.

Mr. Kitagawa was born in 1986 in Nagasaki to a fishing house in that city. Ever since he was young, he grew up around fresh seafood. He was moved by and admired the nature, fishermen, and excellent fish handling he saw. After graduating high school, he joined a Sushi Kappo restaurant for training. Two years later, he returned to his family home and learned about fish while helping out with fishing. Then he brushed up on the foundations of Japanese cuisine at a certain famous Japanese restaurant in Nagasaki, later returning to Tokyo just before turning 30 years old. By chance, he joined the company Iwahiba. He was involved in the preparations for the restaurant's opening. He was appointed head chef, a position he works in today.

北川　友透Tomoyuki Kitagawa

Sushi Kappo Kakihachi すし割烹　柿八 Soen, Hokkaido Japanese,Japanese / General / Sushi / Sake

Tempura Maki 天布良　万喜 Karuizawa, Nagano Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl) / Local Japanese Cuisine

青木　康正AOKI YASUMASA

A craftsman focused entirely upon tempura.

Mr. Aoki tells us, "This was the craft I chose to learn at the age of 20." He actually previously worked at Tempura Maki for six or seven years. After that he worked for a long time at different restaurants, building up his skills, before returning once again, last April, to work at Tempura Maki.

青木　康正AOKI YASUMASA

Rokukakutei Cafe 六覺燈カフェ Nipponbashi, Osaka Japanese,Japanese / Kushiyaki (grilled skewers) / Kushiage (deep-fried skewers) / Wine

中山　善夫Yoshio Nakayama

A sommelier who can find the perfect wine for every palate

He was born in March of 1974 and grew up in Osaka. His interest in wine stems from a dinner party he had with a friend who happened to be a French chef. After that he went on to work at a French restaurant and earn his credentials as a sommelier. Nothing pleases him more than finding the perfect wine, and he always keeps an eye on each guest's mood and drinking pace to make sure they are enjoying themselves to the fullest.

中山　善夫Yoshio Nakayama

Mexican Restaurant ViVA LA ViDA 本格メキシコ料理　ViVA　LA　ViDA Susukino, Hokkaido Mexican/Central American,Global/International / General / Steak / Mexican/Central American

中村　貴信Takanobu Nakamura

A top-grade chef who learned not only Mexican but also other countries' cuisine such as French.

Mr. Nakamura was born in 1980 in Hokkaido. He started training at an ethnic restaurant in Sapporo in 1999. In 2004, came to Tokyo. He gained more experience as a chef at a Mexican restaurant with a long history in Tokyo, then became a sous chef (the second most important cook). To have more experience, he started working at a restaurant in Tokyo which had been awarded a Michelin star for consecutive years. After working three years there, he came back to Hokkaido. He experienced as a head chef at several restaurants in Sapporo and finally opened ViVA LA ViDA in 2015.

中村　貴信Takanobu Nakamura

Otaru Takeno Sushi 小樽たけの寿司 Otaru/Yoichi/Shakotan, Hokkaido Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

武田　賢一TAKEDA KENICHI

A personal connection led him to leave another career and become a sushi chef

This chef was born in April 1968 in Osaka. He was working in an architect's office when an invitation from the master of a restaurant where he had worked in his student days prompted him to become a chef. In March 2013, he opened Otaru Takeno Sushi, where he painstakingly prepares fresh fish which he serves to his customers.

武田　賢一TAKEDA KENICHI

Shunsai Yamasaki 旬菜　山崎 Suita/Settsu, Osaka Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

伊東　賢治Kenji Ito

Cooking at home ended up putting him on the path to a professional culinary career

Mr. Ito was born in Kagoshima Prefecture in 1979. During his childhood he had fun by making food at home, and he eventually used those fond memories as inspiration to take on a career in the culinary world. After graduation he made his first move toward becoming a chef by taking a job at a traditional Japanese restaurant in Kobe. He spent the next five years building his cooking skills little by little from the ground up. After that he continued to focus his efforts on Japanese cuisine by spending two years at a restaurant specializing in tofu, before moving on to work in catering for three years. He took his present position as head chef after joining Shunsai Yamasaki in 2009.

伊東　賢治Kenji Ito

Gotemba Restaurant Kuishinbogomi 御殿場レストラン　くいしんぼ五味 Gotenba/Susono, Shizuoka Creative,Sosaku (creative) / General / French / Italian

五味　正博Masahiro Gomi

The influence of his father, who worked in the food industry, led him to become a chef

He was born in Tokyo on October 25th, 1956. When he was a child, his bread factory manager father told him, "You never miss a meal if you work in a job related to food." This prompted him to take an interest in food-related jobs. He decided to try and become a chef because he liked eating and cooking. He built up experience by working at restaurants and hotels in Odawara, Hakone, and Kariya. He set up Gotemba Restaurant Kuishinbogomi in 1996, where he displays his talents as chef-owner.

五味　正博Masahiro Gomi

Umakabo うまか房 Osaki/Tome/Kurihara, Miyagi Izakaya (Japanese tavern),Taverns / General / Omurice (omelet rice) / Steak

井口　寛Hiroshi Iguchi

The Chef's Recommendations

Mr. Iguchi just seeks for the happiness of the guests in front of him.

He was born in 1967 in Miyagi prefecture. He worked as a chef at [Hotel Metropolitan Sendai] for 25 years, mainly in French cuisine, as well as many other genres such as general western cuisine. Currently he is actively working as the master chef at [Umakabo], while just seeking for the happiness of the guests in front of him.

井口　寛Hiroshi Iguchi

Ristorante QUINTOCANTO Ristorante　QUINTOCANTO Nakanoshima, Osaka Italian,Italian/French / Italian / Pasta

弓削　啓太YUGE KEITA

The Chef's Recommendations

He moves even before he thinks. That kind of energy once brought him to the national stage in high school baseball, and now it's landed him in a famous restaurant

Born in 1989 in Saga prefecture. His sole passion through high school was baseball, and he even played in the national championships. After high school graduation he attended a culinary school in Vancouver, where he'd spent some time studying languages. After returning to Japan, he worked at Chez Inno, where he was in charge of sales, cooking, and desserts. To hone his skills even further, he traveled to Paris. Upon returning to Japan again, he worked at the SALONE2007 chain restaurant IL TEATRINO DA SALONE as sous chef, then as chef here at QUINTOCANTO.

弓削　啓太YUGE KEITA

Yakiniku Sawagi 焼肉さわぎ Shin-Sakae/Higashisakura/Izumi, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Horumon (offal meat)

滝澤　清成Kiyonari Takizawa

The Chef's Recommendations

Praise from the owner of Yakiniku Sawagi for a sincere work ethic led to becoming a chef

Mr. Takizawa was born in Aichi Prefecture on April 13th, 1981. While working at his former job in the amusement park industry, his sincere approach to his work and amazing customer service caught the attention of the future owner of Yakiniku Sawagi, and when restaurant opened, he was scouted as a chef. He works tirelessly every day on everything from assessing inventory to setting up, to managing how customers are served. He says, [We procure fresh meat daily so we can serve our customers delicious offal without any foul smell.]

滝澤　清成Kiyonari Takizawa

Washoku - shoujyou - Aoyama 和食　猩々　−shoujyou− 青山 Gaienmae/Aoyama-Itchome, Tokyo Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

木下　正人Masato Kinoshita

The skillful chef still keeps learning hard to seek for the essence of Japanese cuisine.

He was born in March 1970 in Tokyo. After graduating from school, he started his carrer as a Japanese chef at a wedding hall in Koenji. After having further training at a Chinese restaurant and udon (thick noodles) shop, he left the cooking field once to be a tiler. Then he came back to the cooking field and worked as a chef at a Japanese restaurant in Kagurazaka for 17 years, where he improved his skills in Japanese cuisine, and became the master chef in the latter half. In July 2017, he chose [Washoku - shoujyou - Aoyama] as his new workplace and started working there as the master chef. Currently he is serving tasty dishes using seasonal ingredients, respecting the basics such as [making broth] and [cooking rice].

木下　正人Masato Kinoshita

Okonomi Monja Seijyuro お好み・もんじゃ　清十郎 Hakata Station, Fukuoka Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)

Kaisentei Totoya 海鮮亭　ととや Chitose/Kita-Hiroshima/Eniwa, Hokkaido Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Oyster / Sushi

吉田　良一Ryoichi Yoshida

Born at a sushi restaurant! He has helped his family for cooking, which naturally led him to the field of cooking.

He was born in Chiba prefecture. As his parents ran a sushi restaurant, he had been interested in cooking since he was small and helped the sushi restaurant. It was therefore natural for him to enter the field of cooking. After accumulating experiences at a Japanese restaurant in Tokyo and izakaya (Japanese style pub) in Kanagawa, he also had further training at his parents' sushi restaurant. When he became 25 years old, he went to Kushiro, Hokkaido where he had been fascinated. He was more fascinated by Kushiro after being familiar with the ingredients in Hokkaido such as local fish when he was working at a sushi restaurant in Kushiro. In 2003, he moved to Chitose, Hokkaido as he especially liked the area. He is currently working actively in Chitose at a popular restaurant loved by local people.

吉田　良一Ryoichi Yoshida

GRILL&WINE T's GRILL&WINE　T's Otaru/Yoichi/Shakotan, Hokkaido General,Western / General / Western Sosaku (creative cuisine) / Wine

テリー　ハマダTerry Hamada

A chef with a career in luxury hotels in 12 cities in 7 countries.

Mr. Hamada was born in Tokyo. At 19, he moved to Canada to become a chef and gained citizenship. After that, he worked as a luxury hotel chef in 12 cities in 7 countries. Currently, he shows his skills as a general manager and chef at GRILL & WINE T's which opened in June 2022.

テリー　ハマダTerry Hamada

Kitamae Soba Takadaya (Suehiro) 北前そば高田屋・末広店 Takaoka, Toyama Izakaya (Japanese tavern),Taverns / Soba (noodles) / Donburi (rice bowl) / Japanese Sosaku (creative cuisine)

市原　昭久Akihisa Ichihara

He was inspired to become a chef because of his father

Chef Ichihara was born in Kaga, Ishikawa in 1966. He chose the cuisine field through the influence of his father, who was also a chef, leading to the present day. He serves soba noodles and authentic creative Japanese cuisine. He devotes himself to his cuisine every day so that customers can return home with a smile on their face.

市原　昭久Akihisa Ichihara

Les enfants gates レザンファンギャテ　Les　enfants　gates Daikanyama, Tokyo French,Italian/French / French / Wine

松澤直紀MATSUZAWA NAOKI

The Chef's Recommendations

A Chef Who Pursues New Tastes While Respecting Basic Skills

After graduating from vocational college, Chef Matsuzawa (born 1970) started working at a restaurant in Tokyo, where he was exposed to the French culinary world. Since then, he has been committed to French cuisine all his career. Widely viewed as a talented cook, he never forgets the spirit of innovation, saying "A starred restaurant's mission is to always pursue new tastes in addition to existing ones." His style is to bring out each ingredient's intrinsic tastes as much as possible, by combining the right ingredients and using simple cooking methods that do not alter the ingredients too much.

松澤直紀MATSUZAWA NAOKI

Hanbe Garden 庭園と料亭　半べえ Minami-ku/Ujina, Hiroshima Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

川村　満Mitsuru Kawamura

He makes people smile with his gorgeous and beautiful kaiseki (traditional Japanese course) cuisine, bringing out the original tastes of carefully-selected ingredients.

He was born in 1963 in Hiroshima prefecture. As he wanted a professional skill on something, he chose to enter the cooking field. After having training at Hanbe Garden for about 10 years, he worked at various restaurant as the master chef, then returned to Hanbe Garden as the executive chef. With the motto [local production for local consumption], he fascinates many people with his beautiful kaiseki (traditional Japanese) cuisine using an abundance of ingredients directly sent from local farms.

川村　満Mitsuru Kawamura

Restaurant ranking

Browsing history

Sumibi Yakiniku Tsunku

Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.

Izakaya Kushiroya

A spirited chef who walks the path that he had once dreamed of.

Iwahiba

Mr. Kitagawa's dishes help bring out the natural deliciousness of the ingredients, and he makes customers smile.

Sushi Kappo Kakihachi

Tempura Maki

A craftsman focused entirely upon tempura.

Rokukakutei Cafe

A sommelier who can find the perfect wine for every palate

Mexican Restaurant ViVA LA ViDA

A top-grade chef who learned not only Mexican but also other countries' cuisine such as French.

Otaru Takeno Sushi

A personal connection led him to leave another career and become a sushi chef

Shunsai Yamasaki

Cooking at home ended up putting him on the path to a professional culinary career

Gotemba Restaurant Kuishinbogomi

The influence of his father, who worked in the food industry, led him to become a chef

Umakabo

Mr. Iguchi just seeks for the happiness of the guests in front of him.

Ristorante QUINTOCANTO

He moves even before he thinks. That kind of energy once brought him to the national stage in high school baseball, and now it's landed him in a famous restaurant

Yakiniku Sawagi

Praise from the owner of Yakiniku Sawagi for a sincere work ethic led to becoming a chef

Washoku - shoujyou - Aoyama

The skillful chef still keeps learning hard to seek for the essence of Japanese cuisine.

Okonomi Monja Seijyuro

Kaisentei Totoya

Born at a sushi restaurant! He has helped his family for cooking, which naturally led him to the field of cooking.

GRILL&WINE T's

A chef with a career in luxury hotels in 12 cities in 7 countries.

Kitamae Soba Takadaya (Suehiro)

He was inspired to become a chef because of his father

Les enfants gates

A Chef Who Pursues New Tastes While Respecting Basic Skills

Hanbe Garden

He makes people smile with his gorgeous and beautiful kaiseki (traditional Japanese course) cuisine, bringing out the original tastes of carefully-selected ingredients.