Chef search result : Page 40

Restaurant Vascu レストラン　バスク Hakodate, Hokkaido Spanish/Mediterranean,Global/International / Spanish

深谷　宏治Koji Fukaya

The Chef's Recommendations

Honoring the philosophy of Luis Irizar, the father of Basque cuisine.

Born in Hokkaido in 1947. After graduating from a university, he decided to become a chef and worked for two years in a restaurant in Tokyo. Wanting to experience the authentic Western cuisine, he traveled to Spain. In the Basque region Mr. Fukaya apprenticed under the master of Spanish cuisine, Luis Irizar for 3 years. After returning to Japan, Mr. Fukaya worked in Tokyo and Hakotade, before opening the his restaurant [Petit Restaurant Basque] in 1981. The restaurant changed locations in 1985, and was renamed [Restaurant Basque].

深谷　宏治Koji Fukaya

Hakata Ajidokoro Iroha 博多味処いろは Kawabata/Gion, Fukuoka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Chicken / Nabe (hot pot) / Mizutaki (chicken hot pot)

原田　隆史Takashi Harada

Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.

Born in Fukuoka in 1986. He was born as 4th generation of [Iroha], a restaurant renowned for its mizutaki (chicken hotpot). He has kept his palate pure, and he has only known the taste of his own family's mizutaki. After graduating from high school, he learned his knife skills at a fishmonger, later joining the company as an apprentice. He took over as head chef at his family business at a young age due to his father taking ill. Through trials and tribulations, he has maintained the flavors that brought popularity to his family.

原田　隆史Takashi Harada

Hitori Shabu Shabu Nanadaime Matsugoro ひとりしゃぶしゃぶ七代目松五郎 Akasaka, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

百瀬　和輝Kazuki Momose

Mr. Momose brings people joy through shabu-shabu. A chef that continues to pursue new forms of Japanese cuisine.

While working at the affiliated restaurant Kuriya Nanadaime Matsugoro, he was appointed to be in charge of Hitori Shabu Shabu Nanadaime Matsugoro. He has spent much of his career as a chef honing his skills in the Nanadaime Matsugoro group. He is now managing a new style of restaurant based on his desire for customers to casually enjoy shabu-shabu, which lets them fully enjoy A4 and A5-ranked matured black Wagyu beef.

百瀬　和輝Kazuki Momose

Shibuya Gyumon 渋谷　牛門 Shibuya South Exit, Tokyo Halal,Global/International / Yakiniku (grilled meat) / Horumon (offal meat) / Makgeolli

タナさんTana

A pioneer of halal yakiniku, receiving huge acclaim from Muslims living in and visiting Japan.

Mr. Tana was born in 1972 in Bangladesh. For many years, he has been in charge of the kitchen of Shibuya Gyumon, which provides yakiniku with halal-certified ingredients and cooking methods for Muslims. To serve halal food, he has studied thoroughly by taking classes and ordering books written in Bengali, his native language. As a pioneer in providing halal food in Japan, he also focuses on guidance to the staff working together in the restaurant's kitchen.

タナさんTana

Chukashusai Eigetsu 中華酒菜　瑛月 Tenmabashi, Osaka Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)

道浦　涼介Ryosuke Michiura

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.

He was born in 1989 in Osaka. He has worked as a cook in restaurants, mainly izakaya in the Osaka area. Having experienced a wide variety of menus, including Chinese, which is now his main genre, he has expanded his repertoire. Currently, he is the manager of Chukashusai Eigetsu. His goal is to make the restaurant loved by many users, not only Chinese lovers.

道浦　涼介Ryosuke Michiura

French Restaurant Mikuni Sapporo フレンチレストラン　ミクニサッポロ Sapporo Station, Hokkaido French,Italian/French / French / Wine

小川　主水Mondo Ogawa

Found his own direction after meeting with various famous chefs

Born in 1972 in Hiroshima. After graduating from high school, went to the Tsuji Culinary Institute. During training in the school's French branch, he and Chef Kinoshita of [Eau Gyaman de Tokio] were in the school at the same time. After graduating, he joined the [Shima Kanko Hotel] in Mie Prefecture. Here, he was colleagues with Chef Kishida of [Kantesansu]. After this, he was in the opening staff of the [Taiyuvan Robuchon], and then joined [Mikuni]. He has worked as a chef of [Mikuni Sapporo] for 12 years, since its opening.

小川　主水Mondo Ogawa

Oryori Kifune 御料理　貴船 Omicho Market, Ishikawa Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

中川　清一Seiichi Nakagawa

The Chef's Recommendations

His passion for frequenting restaurants turned into a profession, and now he eagerly learns everything he can about new flavors and techniques.

He was born in 1968 in Ishikawa Prefecture. He got his start by taking on a job at a hotel in his home of Kanazawa after graduating from vocational school. While picking up experience in bartending and waiting tables at the hotel, he also learned about catering banquets and working in the kitchen with Japanese cuisine. After that, he went on to develop his skills further at different restaurants around Kanazawa, where he worked with traditional Japanese cuisine, as well as newer interpretations of Japanese food. He then went on to open Oryori Kifune in 2008. He loves to travel around to eat delicious food, and once he hears about a good restaurant he will go there, no matter how far, to try the food and develop his palate.

中川　清一Seiichi Nakagawa

El Torito Ikebukuro Nishiguchi エルトリート　池袋西口店 Ikebukuro West Exit, Tokyo Mexican/Central American,Global/International / American / Mexican/Central American / Imported Beer

ハイメ　ビヤローボスロドリゲスChef / Jaime Villalobos Rodriguez

The Chef's Recommendations

Gained experience at a restaurant in Mexico and then challenged himself to bring his skills to Japan.

Mr. Rodriguez was born in Mexico in 1993. He started his career at his family restaurant in Mexico. Having gained experience in the kitchen there, he decided to take on the challenge of bringing his native flavors to Japan by joining the kitchen staff at El Torito.

ハイメ　ビヤローボスロドリゲスChef / Jaime Villalobos Rodriguez

Hokkai Monja × Teppanyaki KIBORI Shinjuku 北海もんじゃ×鉄板焼き KIBORI 新宿 Shinjuku East Exit/Kabukicho, Tokyo Izakaya (Japanese tavern),Taverns / Yakiniku (grilled meat) / Hokkaido Cuisine / Craft Beer

Itamae Yakiniku Ikko Sennichimae Branch 板前焼肉一光　千日前店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

The skill acquired through years of experience in running a butcher shop. Never compromising on truly delicious meat.

He is from Hyogo. With a love for eating, he entered the culinary world from a hotel kitchen. After honing his skills at French restaurants in Ashiya and several yakiniku (Japanese BBQ) restaurants, he desired to further explore high-quality meats. At the age of 30, he started running a butcher shop. He dedicated 15 years to selecting meat and sales. In 2018, by fate, he joined Itamae Yakiniku Ikko. Currently, he approaches the purchase of high-quality meat with a discerning eye and strives to make guests even more satisfied.

Fugu Ryori UMEI ふぐ料理うめい Akasaka, Tokyo Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)

梅井　聖寿Kiyotoshi Umei

After a fateful encounter with fugu, Mr. Umei became a licensed Fugu chef.

He was born in 1993 in Osaka. His love of his mother's cooking was the starting point for his career as a cook. He started working part-time at a fugu restaurant and obtained his fugu chef's license the following year. At that point, he already had a clear vision for his future. He later joined a specialized fugu restaurant, where he honed his skills for 8 years. In May 2023, he opened Umei as the owner and head chef.

梅井　聖寿Kiyotoshi Umei

Unagi No Tokunaga Hokubu うなぎの徳永北部 Kumamoto, Kumamoto Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

牛嶋　拓也Takuya Ushijima

With the entire staff working together, Mr. Ushijima preserves the traditional eel.

He was born in 1995 in Kumamoto. Joined Tokunaga in 2010. He has been actively involved as a chef and server at various locations, including Unagi No Tokunaga Hokubu, Kyomachi Saryo Tokunaga, and Unagi Nobori. Currently, he manages multiple branches, supports staff across different locations, and protects the traditional flavors passed down.

牛嶋　拓也Takuya Ushijima

Shabuzen Ginza Creston Hotel Branch しゃぶ禅　銀座クレストンホテル店 Tsukiji, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes)

大村　専二Senji Omura

Mr Omura welcomes diners with the finest ingredients.

He was born in 1960 in Gunma Prefecture.

大村　専二Senji Omura

Shibuya Teppanyaki Rin 渋谷鉄板焼き凛 Shibuya Center-Gai/Koen-Dori, Tokyo Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

Niku no Asatsu 肉のあさつ Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

Niku Kappo Futago THE JUNEI HOTEL KYOTO 肉割烹ふたごTHE JUNEI HOTEL KYOTO Shichijo/Tambaguchi, Kyoto Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak

稲田　慎也Shinya Inada

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.

稲田　慎也Shinya Inada

Wagyu Yakiniku Mankai 和牛やきにく満開 Nishiki-sanchome, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

末本　実Minoru Suemoto

Mr. Suemoto has aspired to be a chef since he was a teenager and continued pursuing a food career.

He was born in 1956 in Oita. Having been interested in the world of food since his teenage years, he aspired to become a chef, hoping to "bring joy to many people with my cooking." He trained at a Western-style restaurant for 10 years, honing his culinary experience. Later, while working in various restaurants of different genres, he became strongly attracted to yakiniku. His yakiniku, made with quality ingredients he carefully selects and prepares with care, is favored by many repeat customers.

末本　実Minoru Suemoto

Sushi no Daripin 寿司のだりぴん Osaka Station/Umeda Station, Osaka Sushi,Japanese / General / Sushi / Sashimi (raw fish)/Seafood

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

Shinmura Chikusan Miyakonojo 新村畜産　都城店 Miyakonojo/Kobayashi, Miyazaki Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer

江田　竜二Ryuji Eta

It is only because he has a firm foundation that he has thrived as a chef

Born in Kagoshima Prefecture in 1987, Mr. Eta enjoyed cooking from a young age. For this reason, he naturally went on to enroll at a high school where he could get a chef's license. After graduation, he continued studying in order to get a nutritionist's license. Having learned the fundamentals well, he has found it very useful for his work as a chef.

江田　竜二Ryuji Eta

Niku Kappou Tsubomi ~hanatale~ 肉割烹　蕾　〜hanatale〜 Takasaki, Gunma Izakaya (Japanese tavern),Taverns / General / Japanese Beef Steak / Sashimi (raw fish)/Seafood

長谷川　和臣Kazuomi Hasegawa

Mr. Hasegawa loves to cook and loves it even more when the people who eat it smile and are happy.

He was born in 1984 in Gunma. Cooking is his passion, and he has trained and studied in various fields, including a restaurant that serves live fish from a fish tank and a Western-style restaurant. He honed his Japanese cooking skills by working as a chef at the counter of a Japanese restaurant from age 23 and opened hanatale in July 2017, serving as the owner-chef. His goal is to become an all-around chef who not only serves delicious food but also pays attention to ingredients and cooking methods and treats customers first and foremost.

長谷川　和臣Kazuomi Hasegawa

Restaurant ranking

Browsing history

Restaurant Vascu

Honoring the philosophy of Luis Irizar, the father of Basque cuisine.

Hakata Ajidokoro Iroha

Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.

Hitori Shabu Shabu Nanadaime Matsugoro

Mr. Momose brings people joy through shabu-shabu. A chef that continues to pursue new forms of Japanese cuisine.

Shibuya Gyumon

A pioneer of halal yakiniku, receiving huge acclaim from Muslims living in and visiting Japan.

Chukashusai Eigetsu

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.

French Restaurant Mikuni Sapporo

Found his own direction after meeting with various famous chefs

Oryori Kifune

His passion for frequenting restaurants turned into a profession, and now he eagerly learns everything he can about new flavors and techniques.

El Torito Ikebukuro Nishiguchi

Gained experience at a restaurant in Mexico and then challenged himself to bring his skills to Japan.

Hokkai Monja × Teppanyaki KIBORI Shinjuku

Itamae Yakiniku Ikko Sennichimae Branch

The skill acquired through years of experience in running a butcher shop. Never compromising on truly delicious meat.

Fugu Ryori UMEI

After a fateful encounter with fugu, Mr. Umei became a licensed Fugu chef.

Unagi No Tokunaga Hokubu

With the entire staff working together, Mr. Ushijima preserves the traditional eel.

Shabuzen Ginza Creston Hotel Branch

Mr Omura welcomes diners with the finest ingredients.

Shibuya Teppanyaki Rin

Niku no Asatsu

Niku Kappo Futago THE JUNEI HOTEL KYOTO

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

Wagyu Yakiniku Mankai

Mr. Suemoto has aspired to be a chef since he was a teenager and continued pursuing a food career.

Sushi no Daripin

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

Shinmura Chikusan Miyakonojo

It is only because he has a firm foundation that he has thrived as a chef

Niku Kappou Tsubomi ~hanatale~

Mr. Hasegawa loves to cook and loves it even more when the people who eat it smile and are happy.