Chef search result : Page 7

Unagi no Naruse Kawagoe Branch 鰻の成瀬　川越店 Kawagoe, Saitama Unagi (eel),Japanese / Unagi (eel) / Donburi (rice bowl) / Kaiseki (tea-ceremony dishes)

福岡　穂香Honoka Fukuoka

With attentive service and specialty eel, Ms. Fukuoka wants to offer guests a special time.

She was born in Saitama and has loved to eat since she was a child. She also had a deep interest in cooking, so she learned to cook while working at the izakaya, where she trained for about two years. Currently, she is working at Unagi no Naruse Kawagoe Branch. Because she has confidence in the eel she serves and wants diners to enjoy its deliciousness to their heart's content, she makes no compromises, from cooking to service. She pays attention to every detail to make the guests feel at home.

福岡　穂香Honoka Fukuoka

Yakiniku Motoyama Shinjuku Branch 焼肉もとやま　新宿店 Nishi-Shinjuku, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

渡部　一彦Kazuhiko Watanabe

Enjoy carefully selected Kobe beef.

Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.

渡部　一彦Kazuhiko Watanabe

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store 酒ト和食ほっこり京都木屋町本店 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

富山　梓Azusa Tomiyama

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

He was born in 1998 in Kagoshima. He loves to cook and enjoys eating delicious food. Wanting to bring joy to people through cooking, he wished to eventually own his restaurant. As he gained experience as a chef, he came across Hokkori and joined the restaurant.

富山　梓Azusa Tomiyama

Wagyu Yakiniku Horumon Aigo 和牛焼肉ホルモン　アイゴ Miyako Island/Ishigaki Island, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)

小底　博輝Hiroki Kosoko

Mr. Kosoko offers truly delicious Wagyu beef with his meat butchering career of over 20 years.

Mr. Kosoko was born in 1988 in Okinawa. He was born and raised on Ishigaki Island. He worked for about 20 years at a butcher store Misaki Gyu Honten that specializes in brand-name beef nurtured by the island's rich nature. As a managing director, he traveled throughout Japan and Taiwan. He became independent in 2020 and launched the Ishigaki Island Red Meat Shop. While engaged in meat sales, wholesale sales, and beef consulting, he became the manager of Wagyu Yakiniku Horumon Aigo, which he initially entered as a supplier. He is also in the kitchen and welcomes guests from around the island and beyond.

小底　博輝Hiroki Kosoko

Location Dining Nagi ロケーションダイニング　凪 Onna-son, Okinawa Japanese,Japanese / Japanese Beef Steak / Shabu-shabu (boiled meat slices) / International/Fusion

岩下　拓人Takuto Iwashita

With his highly creative cuisine, this chef is on a mission to invent dishes that never get old

Born in January 1981, in Kagoshima prefecture, he moved to Okinawa for university. His part time job at a hotel during his student years made him want to pursue a career in cooking. After gaining experience serving customers in the hall, he started to get involved in food preparation. His palate, nurtured by his keen cook of a mother, helped his talent as a chef to blossom. Now, as a manager of Location Dining Nagi, he spends every day introducing his customers to the charms of Okinawan food. He is constantly perfecting his culinary art and is a recognized authority on creative cuisine. Every day, he spares no effort in his quest to please his customers.

岩下　拓人Takuto Iwashita

Kai Sya 膾炙 Hirao/Kiyokawa, Fukuoka Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine

伊藤　保将Yasumasa Ito

The Chef's Recommendations

After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.

He was born in 1979 in Fukuoka. He loves to make people happy and was influenced by his mother, an excellent cook, to become a chef. After graduating from Nakamura Culinary School, he worked at a Chinese restaurant in Kagawa Prefecture for 3 years and at a Chinese restaurant in Fukuoka Prefecture for 2 years, where he also served as the restaurant manager. After that, he spent 1-year studying meat at a butcher store while preparing to start his own business. In 2009, he opened Kai Sya and became the owner and proprietor.

伊藤　保将Yasumasa Ito

Nishiazabu Serendipity 西麻布Serendipity Nishi-Azabu, Tokyo Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky

廣瀬　剛Go Hirose

As a bartender, Mr. Hirose makes the drink that the guest wants.

He began his career in the hotel industry, working as a hotelier at a prestigious hotel. With a passion for the service industry and an interest in making drinks, he became a bartender, and over the next ten years, he developed his expertise. He is currently in charge of Nishiazabu Serendipity, which opened in December 2021.

廣瀬　剛Go Hirose

Jidoriya Amon 地鶏屋　亜門 Nakasu, Fukuoka Izakaya (Japanese tavern),Taverns / General / Chicken / Nabe (hot pot)

岡田　良太Ryota Okada

Aiming to ensure that guests enjoy not only the food but also the time until it is served.

Mr. Ryota Okada was born in 1987 in Kyoto. He has worked as a chef at various restaurants in Fukuoka Prefecture. His specialty is cuisine such as yakitori and robatayaki, which entertain diners not only with the food itself but also with how the dishes are prepared and served. Now, he is working as a chef at Jidoriya Amon. With various chicken-themed menus and personal space, he focuses on creating a comfortable restaurant where guests can enjoy themselves even while waiting for their food, together with excellent customer service. The restaurant meets a wide range of needs in the Nakasu area.

岡田　良太Ryota Okada

PACE ITALIAN LOUNGE PACE　ITALIAN　LOUNGE Azabu-Juban, Tokyo Italian,Italian/French / Italian / Cocktail / Wine

瀬戸　恵多SETO KEITA

Became a chef before I knew it. My intuition tells me it was the best choice.

He was born in Miyagi Prefecture in 1985. He set his eyes on a cooking career while he was trying out for a wide variety of professions. His thought process going into his new culinary career was that, "It looked like an attractive career when I checked it out, and I thought it might be a great way to meet new people." These days he is constantly communicating with customers and always finding new and interesting things as he works on his menu. It seems his decision to cook professionally was indeed the right choice, and he works hard to delight customers with his food and customer service.

瀬戸　恵多SETO KEITA

Zenseki Koshitsu Izakaya Kyushu Washoku HASSHU Nakasu Branch 全席個室居酒屋　九州和食　八州　中洲店 Nakasu, Fukuoka Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Basashi (horse meat sashimi) / Motsu Nabe (offal hot pot)

塩田　頼己Rai Shiota

Mr. Shiota is a young, talented manager who brings a fresh breeze to Nakasu's nightlife.

He was born in 2000 in Fukuoka. After starting as a part-time worker, he joined the company as a full-time employee because he enjoyed serving customers. After two years of training at a long-established yakitori restaurant in Itoshima City, he gained further experience at a sister restaurant, Hasshu Hakata Station Chikushiguchi Branch. Afterward, he was appointed the newly opened Hasshu Nakasu Branch manager. Despite his relatively short career, he has already proven to have a high potential, earning recognition for significantly increasing sales and receiving company awards. He is considered a rising star in the company.

塩田　頼己Rai Shiota

Charcoal-grilled Eel Doikatsuman Kinkakuji Branch 炭焼鰻　土井活鰻　金閣寺店 Kinkakuji Temple/Kinugasa/Kita-ku, Kyoto Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

金谷　竜大Tatsuhiro Kanatani

[Doikatsuman] Chef's skill and spirit learned at the main branch.

Mr. Kanatani was born in 1991 in Kyoto. He was attracted by the spirit of Mr. Doi Katsunagi Eel, the owner-chef of Doikatsuman, so he entered the head restaurant as one of the chefs. Through his daily training, he inherited the technique of charcoal-grilled eel, which makes the thick eel fluffy, and the passion of the chefs who have been delighting people with delicious eel. Then, the Kinkakuji Branch, the third branch of the restaurant, was opened. He is currently the owner and chef of the Kinkakuji Branch.

金谷　竜大Tatsuhiro Kanatani

Taishu Yakiniku Birichan Namba Shinsaibashi Branch 大衆焼肉びりちゃん　難波心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

山本　悠貴Yuuki Yamamoto

Mr. Yamamoto is a chef who pursues the smiles on his guests' faces, motivated by their "It was delicious."

He was born in 1991 in Shiga. Attracted by the opportunity to hear "Thank you" and "It was delicious" directly from guests and to see their smiling faces, he entered the culinary world. He obtained a chef's license while working. His career started at an izakaya (Japanese-style pub). Then, after gaining experience at a tuna yakiniku restaurant, he joined his current company. Recognized for his abilities, he has managed the Birichan Namba Shinsaibashi Branch since its opening in April 2024.

山本　悠貴Yuuki Yamamoto

Shimbashi Ren / SAKE STAND R 新ばし煉 / SAKE STAND R Shimbashi/Shiodome, Tokyo Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake

金内　健一Kenichi Kanauchi

Mr.Kanauchi cooks dishes that respect the ingredients and fascinate everyone who eats them.

In the unique customs of the artisan world, he earnestly learns Japanese cooking duties. While preserving traditional dishes and tackling new challenges, he strives daily with the motto of "providing dishes that impress our customers". After training at "Nadaman", he gained experience at restaurants in Tokyo and returned to his hometown Sendai. Afterward, he traveled to seven countries overseas and was involved in openings of five-star hotels and street-level stores. Based on the skills and sensibilities cultivated so far, he joined [Shinbashi Refined / SAKE STAND R] in October 2024.

金内　健一Kenichi Kanauchi

Ryoriya MOTO 料理屋 MOTO Nishi-Azabu, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

山本　博之Hiroyuki Yamamoto

Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.

He was born in 1975 in Tokyo. He has been honing his skills and sensibilities in the world of chefs since his early 20s. After gaining experience as a chef at traditional Japanese restaurants in Kyoto, Osaka, and Tokyo, he became independent. Currently, he is actively working as the owner and chef at "Ryoriya MOTO" located in Nishi-Azabu, Minato-ku.

山本　博之Hiroyuki Yamamoto

Yurakucho Kotegaeshi 有楽町こてがえし Hibiya/Yurakucho, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

番場Banba

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.

番場Banba

Gyuhorumon to Sengyo Ushitomiya Shibuya Dogenzaka Branch 牛ホルモンと鮮魚　牛冨屋　渋谷道玄坂店 Dogenzaka/Shinsen, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian restaurants.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.

小俣　卓也Takuya Omata

L'Oiseau par Matsunaga L'Oiseau par Matsunaga Hakodate, Hokkaido French,Italian/French / General / French / Wine

松永　和之Kazuyuki Matsunaga

With his extensive experience in Japan and overseas, Mr. Matsunaga delivers a relaxing time.

He was born in January 1976 and is a native of Yamaguchi. After graduating from school, he decided to enter the world of cooking and began his career in Osaka. During his seven and a half years at La Rochelle Minami Aoyama in Tokyo, he trained under Mr. Hiroyuki Sakai and Mr. Yoshiaki Ishii and then went to France afterward. For a total of 6 years, he further studied at various restaurants, including Régis Marcon and Le Neuvième Art. After returning to Japan, he opened L'Oiseau par Matsunaga in November 2013. He charms visitors with his gorgeous cuisine.

松永　和之Kazuyuki Matsunaga

KARAOKE HUNDRED Ikebukuro Nisiguchi Branch KARAOKE HUNDRED　池袋西口店 Ikebukuro West Exit, Tokyo Dining Bar,Dining bar / Pasta / Chahan (fried rice) / Beer

泉岡裕吏Yuuri Izuoka

Mr. Izuoka came to the store once and felt it was life-changing.

He comes to the store once, feels it will change his life, and decides to join the company. KARAOKE HUNDRED is a casual karaoke bar located in the heart of Ikebukuro with a warm atmosphere. It offers a thoroughly comfortable space and original cocktails while providing the highest-quality audio equipment.

泉岡裕吏Yuuri Izuoka

Sushi Senzu Kitashinchi Souhonten 鮨仙酢　北新地　総本店 Kita-Shinchi, Osaka Sushi,Japanese / Sushi

竹地　輝昌Terumasa Takechi

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

Sushi Miyako 鮨みやこ Nishi-Shinjuku, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

五十嵐　介一Keiichi Igarashi

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.

五十嵐　介一Keiichi Igarashi

Restaurant ranking

Browsing history

Unagi no Naruse Kawagoe Branch

With attentive service and specialty eel, Ms. Fukuoka wants to offer guests a special time.

Yakiniku Motoyama Shinjuku Branch

Enjoy carefully selected Kobe beef.

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

Wagyu Yakiniku Horumon Aigo

Mr. Kosoko offers truly delicious Wagyu beef with his meat butchering career of over 20 years.

Location Dining Nagi

With his highly creative cuisine, this chef is on a mission to invent dishes that never get old

Kai Sya

After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.

Nishiazabu Serendipity

As a bartender, Mr. Hirose makes the drink that the guest wants.

Jidoriya Amon

Aiming to ensure that guests enjoy not only the food but also the time until it is served.

PACE ITALIAN LOUNGE

Became a chef before I knew it. My intuition tells me it was the best choice.

Zenseki Koshitsu Izakaya Kyushu Washoku HASSHU Nakasu Branch

Mr. Shiota is a young, talented manager who brings a fresh breeze to Nakasu's nightlife.

Charcoal-grilled Eel Doikatsuman Kinkakuji Branch

[Doikatsuman] Chef's skill and spirit learned at the main branch.

Taishu Yakiniku Birichan Namba Shinsaibashi Branch

Mr. Yamamoto is a chef who pursues the smiles on his guests' faces, motivated by their "It was delicious."

Shimbashi Ren / SAKE STAND R

Mr.Kanauchi cooks dishes that respect the ingredients and fascinate everyone who eats them.

Ryoriya MOTO

Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.

Yurakucho Kotegaeshi

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

Gyuhorumon to Sengyo Ushitomiya Shibuya Dogenzaka Branch

Trained at various types of restaurants, including Japanese and Italian restaurants.

L'Oiseau par Matsunaga

With his extensive experience in Japan and overseas, Mr. Matsunaga delivers a relaxing time.

KARAOKE HUNDRED Ikebukuro Nisiguchi Branch

Mr. Izuoka came to the store once and felt it was life-changing.

Sushi Senzu Kitashinchi Souhonten

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

Sushi Miyako

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.