Chef search result : Page 11

Beef Sushi Kintan 牛肉寿司　きんたん Shimbashi/Shiodome, Tokyo Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

清水　修Osamu Shimizu

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Mr. Shimizu was born in 1980 in Saitama. His father's tuna wholesale business influenced him to pursue a career as a sushi chef. He began his apprenticeship at a sushi restaurant, honing his skills at Fukusuke and Otaruzushi. When he became ill, he moved to his current company, which was developing a new "beef x sushi" cuisine style, and became the head chef. He has been a part of pioneering the world of "beef sushi." In 2019, Beef Sushi Kintan opened in Ginza, and he was appointed as head chef. Pursuing the world's only beef sushi, he constantly seeks new ways to please his customers.

清水　修Osamu Shimizu

Kyoto Cuisine Takeshima Ichigo 京料理竹島 ICHIGO Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

小財　拓也Takuya Kozai

Every time Mr. Kozai explores the depths of Japanese cuisine, he gains new knowledge and expresses it through his cooking.

Since he was little, he enjoyed creating things with his hands. Following that line of interest, he encountered cooking and naturally progressed into the world of Japanese cuisine. Through dedicated training, he continually refines his skills while immersing himself in seasonal ingredients and Japanese culture. At Takeshima ICHIGO, he is dedicated to offering each dish with the knowledge and techniques he has cultivated.

小財　拓也Takuya Kozai

Japanese Cuisine Shingetsu 日本料理　新月 South Otsu, Shiga Japanese,Japanese / Fugu (blowfish) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

和田　知子Tomoko Wada

The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.

Ms. Wada was born in Kyoto. She grew up as the eldest daughter in a family that ran a 360 year-old traditional Japanese restaurant in Higashiyama, Kyoto called [Harise]. She met and married her husband while refining her cooking skills at the restaurant. She then began to work as the manager and proprietress of his family's inn, [Shingetsu], located at his family home. Later, changing her business focus to kaiseki (traditional Japanese course cuisine), she opened the [Japanese Cuisine Shingetsu] restaurant. Using the knowledge she gained from her own family, she treats each of her guests with warm hospitality as a manager, with a brief that she was born to be a proprietor.

和田　知子Tomoko Wada

Feliz-malto Feliz-團斗 Malto Shijo Karasuma/Karasuma Oike, Kyoto Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

田島　啓史Hiroshi Tajima

Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.

Mr. Tajima was born in 1981 in Kyoto. Loves to cook, so he naturally wanted to become a chef. Began training at the age of 20 at a renowned restaurant in Arashiyama that offers a fusion of Kyoto cuisine and French courses. For 6 years, he studied single-mindedly and gained further experience in creative Japanese restaurants and Izakaya (Japanese-style pubs). He joined the company in February 2018 when a person he worked with at the creative Japanese restaurant launched TD-MOVE Inc. and invited him to join the company. He has worked as the head chef at Feliz-malto since March 2018.

田島　啓史Hiroshi Tajima

Yakiniku Wajima 焼肉わじま Asahikawa, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Whisky

久保　由規Yuuki Kubo

Mr. Kubo wants to share the attractive "Furano Wagyu" with many people.

He was born in 1997 in Hokkaido. Steps into the world of food and beverages following a part-time job in high school. After working as a waiter in a hotel, he gained experience serving customers in yakiniku and Italian restaurants. Currently, he is working as a hall chief at Yakiniku Wajima. Aiming to share the appeal of Furano Wagyu beef with more guests, he is creating a restaurant where guests can enjoy their meals satisfyingly and comfortably.

久保　由規Yuuki Kubo

Ippin Yakitori Kushikatsu Oden Taishu Izakaya Hirokatsu Shibuya Dogenzaka Branch 一品焼鳥串カツおでん大衆居酒屋ひろかつ渋谷道玄坂店 Dogenzaka/Shinsen, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

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

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.

小俣　卓也Takuya Omata

Unagidokoro Umami うなぎ処　美味美 Tenmabashi, Osaka Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

森本　優子Yuko Morimoto

Adding color to special days of tourism and small everyday luxuries.

Ms. Morimoto was born in Osaka. Experienced sushi restaurant in Tezukayama, Abeno, in Osaka City for 5 years. As a hall staff member at the restaurant, which also serves kaiseki cuisine, she has watched over people's precious dining moments. She now works as the manager at Unagidokoro Umami. In a space where guests can enjoy a meal with history and culture, she provides color to special occasions for tourists and small luxuries for local people in their daily lives.

森本　優子Yuko Morimoto

Brasserie Potiron Brasserie Potiron Sannomiya, Hyogo French,Italian/French / General / French / Wine

萱澤　昌浩Masahiro Kayazawa

Offering Western culinary techniques in a more casual setting.

Mr. Kayazawa was born in 1984 in Nara. After building a career as a chef in Tokyo and Osaka, he opened Brasserie Potiron. Mr. Kayazawa has studied Western cuisine, including French and Italian. As a place that allows diners to casually enjoy dishes that make the most of the skills he has cultivated, he continues to operate Brasserie Potiron.

萱澤　昌浩Masahiro Kayazawa

Sumiyaki Hitsumabushi Unagi Munagi 炭焼ひつまぶし鰻　むなぎ（武奈伎） Sakae, Aichi Unagi (eel),Japanese / General / Unagi (eel) / Local Japanese Cuisine

三浦星一Seiichi Miura

Love, passion, and commitment to eel

With passion in his heart, Mr.Miura has honed his skills at a long-established eel restaurant, a sister store, for over 25 years. His grilling technique and commitment are for preserving the traditional taste that transcends time. To bring the eel to its best state, each day is cherished and grilled with heart.

三浦星一Seiichi Miura

Kaisen Dokoro Fuji 海鮮処　ふじ Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

山田　楓Kaede Yamada

Born and raised at the foot of Mt. Fuji, Mr. Yamada experienced from French cuisine in a three-star hotel to a casual izakaya pub.

He was born in 2003 in Yamanashi. Born and raised in Yamanakako Village at the foot of Mt. Fuji, he worked in a French restaurant in a three-star hotel for three years after graduating from high school. Since then, he has experienced not only high-end restaurants but also casual izakaya and has tried various genres of cuisine. Currently, he is a chef at Kaisen Dokoro Fuji.

山田　楓Kaede Yamada

CRAFT BEER FACTORY SHINJUKU ALE クラフトビール工房　新宿エール Shinjuku East Exit/Kabukicho, Tokyo Beer Bar,Bars (pubs) / Beer / Cocktail / Craft Beer

深谷　茶来羅Chakura Fukaya

Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.

He was born in 1983 in Tokyo. As he worked in various genres of customer service, he began to think he was suited for the job and entered the food and beverage industry. After graduating from Oda Cooking College, he gained experience in dining bars and other restaurants before joining his current company by fate. Following working at SHOW RESTAURANT "nest," he became the manager of SHINJUKU ALE in March 2021. The bar is popular among young people as a place where they can easily enjoy craft beer.

深谷　茶来羅Chakura Fukaya

Hakata Uokura 博多魚蔵 Hakata Station, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

林　剛寛Takehiro Hayashi

Mr. Hayashi strives to meet the needs of his guests and aims to create a more satisfying experience for them.

He was born in 1999 in Fukuoka. After graduating from professional training college, he joined his current company and has been with Hakata Uokura ever since. He has delighted many guests with exceptional Japanese dishes, including fresh seafood. Now, as the head chef, Mr. Hayashi continues to uphold the flavors of Hakata Uokura. He is committed to meeting the diverse needs of his guests, such as halal options, aiming to create a more satisfying experience for all customers.

林　剛寛Takehiro Hayashi

Asakusa Shokudo Motomatsu 浅草食堂　元松 Asakusa, Tokyo Japanese,Japanese / General / Unagi (eel) / General

せつSetsu

A chef who supports a wide range of menu, Japanese food and Chinese cuisine.

After a long career as a chef mainly in Tokyo, Mr. Setsu joined his current company in 2024. He is now a member of the kitchen staff at Asakusa Shokudo Motomatsu. As a chef specializing in a wide range of genre-less dishes, he supports the diverse menu of Motomatsu, including Japanese and Chinese cuisine.

せつSetsu

Kyoto Kushidokoro Azumaya 京都串処東屋本店 Kiyamachi/Pontocho, Kyoto Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiage (deep-fried skewers) / Kushiyaki (grilled skewers)

清水　義晴Yoshiharu Shimizu

Serves high-quality yakitori and kushiage along with sake from all of Kyoto's breweries.

Mr. Shimizu was born in 1976 in Osaka. He entered the industry by starting a small bar because he was fascinated by the food and beverage business, where he could bring smiles to guests' faces by serving delicious food. Opened Azumaya in Daikoku-cho, Nakagyo-ku, Kyoto, and gained popularity. With the area's development, the restaurant moved to its current location. In addition to high-quality yakitori and kushiage skewers, the restaurant is favored widely for its extensive lineup of drinks, including sake from all the breweries in Kyoto City.

清水　義晴Yoshiharu Shimizu

Sushi Sukiyaki Akamechan 寿し・すき焼き　あかめちゃん Kanazawa Station, Ishikawa Sushi,Japanese / Sushi / Sukiyaki (hot pot stew) / Sake

清水　義男Yoshio Shimizu

A father and daughter take on a new challenge.

For more than 50 years, Mr. Shimizu has been making sushi at Akame Sushi, which has been loved by locals and tourists in front of Kanazawa Station. Responding to the voices of guests who want to drink in a relaxed atmosphere, enjoy meat dishes as well as fish, and relax with loved ones, he opened Sushi Sukiyaki Akamechan on March 1, 2023. He is trying out his new dream by teaming up with his daughter, who is challenging herself in the restaurant business from a different industry, hoping to cheer up people of her generation.

清水　義男Yoshio Shimizu

Hakodate Dining Gaya 函館ダイニング雅家 Hakodate, Hokkaido Izakaya (Japanese tavern),Taverns / Sushi / Sashimi (raw fish)/Seafood / Crab

築城　明博Akihiro Tsuiki

His vast knowledge of a range of cuisines, including Japanese, is the backbone of Hakodate Dining Gaya

Born in Hakodate, he enjoyed eating from a young age and developed an interest in cooking. When he was heavily into boxing, he often ate ramen. This prompted him to move to Tokyo to study Chinese cuisine. After that he developed an extraordinary talent for cooking and built up experience and expertise across a range of different culinary styles including provincial cuisine and traditional Japanese cuisine. "What you see and what you eat will be a very powerful thing for a chef," he says. He continues to study cooking by trying dishes at many different restaurants. His expertise and constant self-improvement play a central role in the food served at Hakodate Dining Gaya today.

築城　明博Akihiro Tsuiki

Oyakama Yakiniku Juraku no Sono 岡山焼肉　聚楽の園 Okayama Station, Okayama Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

仲吉　司Tsukasa Nakayoshi

The "fun of cooking" that Mr. Nakayoshi learned in practical work is the start of everything.

He was born in 1988 in Okinawa. When he went to a vocational school in Okayama, he experienced a part-time job at a restaurant. Through his experiences, he learned the "fun of cooking" and aspired to be a chef. In a creative Izakaya where he has worked for five years, he was influenced by the research enthusiastic owner and developed a growing admiration for the work of a chef. After that, he started his life as a chef in earnest. He has experience as a chef in Italian and meat bars and is currently active at Juraku no Sono.

仲吉　司Tsukasa Nakayoshi

Umai Donabegohan to Tempura Naniwano Daidokoro FUJITA 旨い土鍋ご飯と天麩羅　浪速の台所ふじた Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

藤田　充紀Mitsunori Fujita

Mr. Fujita opened his dream izakaya, inspiring people with his culinary talent and humanity.

He was born in 1982 in Osaka. Decided to run his own izakaya, which was his dream, and started working at an izakaya to make it a reality. When he was about 30 years old, he opened his long-desired restaurant. His career as a chef began with a wrong phone call, leading to various experiences in the food and beverage industry and his passion for building his own successful izakaya. His culinary talent and personality continue to bring joy and satisfaction to his guests.

藤田　充紀Mitsunori Fujita

Sosaku Kushikatsu Bouyatetsu 創作串カツ　坊也哲 Minamisemba, Osaka Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

越智　哲也Tetsuya Ochi

Mr. Ochi, a dedicated Kushikatsu chef, arrived at his unique style of Kushikatsu after training at famous restaurants in Osaka.

He was born in 1991 in Hyogo. Since the age of 18, when he entered the world of Kushikatsu, he has worked exclusively with Kushikatsu. After training at Kushikatsu specialty restaurants in Kita Shinchi, Noda, and other northern areas of Osaka, he is now the owner and chef of Bouyatetsu.

越智　哲也Tetsuya Ochi

Sushi Murohashi 鮨むろ橋 Nishiki-sanchome, Aichi Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)

室橋　圭介Keisuke Murohashi

Mr. Murohashi is a passionate chef pursuing an ideal who has made the restaurant he wants to go to reality.

He was born in 1986 in Aichi. What inspired him to become a chef was the desire to make a restaurant that he would really like to go to. Trained at a prestigious ryotei restaurant in Gifu for eight years, he acquired traditional skills and a spirit of innovation. After that, he opened his own restaurant in Kariya City, where he continued his efforts for another eight years. In September 2024, he moved to Sakae, Nagoya City, as a new stage. He continues to pursue deliciousness by making the most of the ingredients he selects with his own eyes while maximizing their flavor.

室橋　圭介Keisuke Murohashi

Restaurant ranking

Browsing history

Beef Sushi Kintan

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Kyoto Cuisine Takeshima Ichigo

Every time Mr. Kozai explores the depths of Japanese cuisine, he gains new knowledge and expresses it through his cooking.

Japanese Cuisine Shingetsu

The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.

Feliz-malto

Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.

Yakiniku Wajima

Mr. Kubo wants to share the attractive "Furano Wagyu" with many people.

Ippin Yakitori Kushikatsu Oden Taishu Izakaya Hirokatsu Shibuya Dogenzaka Branch

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

Unagidokoro Umami

Adding color to special days of tourism and small everyday luxuries.

Brasserie Potiron

Offering Western culinary techniques in a more casual setting.

Sumiyaki Hitsumabushi Unagi Munagi

Love, passion, and commitment to eel

Kaisen Dokoro Fuji

Born and raised at the foot of Mt. Fuji, Mr. Yamada experienced from French cuisine in a three-star hotel to a casual izakaya pub.

CRAFT BEER FACTORY SHINJUKU ALE

Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.

Hakata Uokura

Mr. Hayashi strives to meet the needs of his guests and aims to create a more satisfying experience for them.

Asakusa Shokudo Motomatsu

A chef who supports a wide range of menu, Japanese food and Chinese cuisine.

Kyoto Kushidokoro Azumaya

Serves high-quality yakitori and kushiage along with sake from all of Kyoto's breweries.

Sushi Sukiyaki Akamechan

A father and daughter take on a new challenge.

Hakodate Dining Gaya

His vast knowledge of a range of cuisines, including Japanese, is the backbone of Hakodate Dining Gaya

Oyakama Yakiniku Juraku no Sono

The "fun of cooking" that Mr. Nakayoshi learned in practical work is the start of everything.

Umai Donabegohan to Tempura Naniwano Daidokoro FUJITA

Mr. Fujita opened his dream izakaya, inspiring people with his culinary talent and humanity.

Sosaku Kushikatsu Bouyatetsu

Mr. Ochi, a dedicated Kushikatsu chef, arrived at his unique style of Kushikatsu after training at famous restaurants in Osaka.

Sushi Murohashi

Mr. Murohashi is a passionate chef pursuing an ideal who has made the restaurant he wants to go to reality.