Chef search result : Page 17

Steak AOHIGE ステーキ青ひげ Hondori/Tatemachi, Hiroshima Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

谷　太輔Daisuke Tani

Learned the know-how of restaurant management while working in a company and started an independent business.

Mr. Tani was born in 1983 in Kumano, Hiroshima. While studying at a medical university, he felt that "eating and drinking have the power to energize people" and began to consider running a restaurant in the future. However, as he worked for a medical equipment manufacturer after qualifying as a radiology technician, he realized that "cooking alone is not enough to make people happy" and that "it is important to continue doing ordinary things such as greeting, cleaning, and personal grooming as a matter of course." He decided to start his own business with the philosophy of maintaining an "Aohige (freshly shaven clean look)."

谷　太輔Daisuke Tani

Saburina Hou 左舞璃菜　鳳 Ginza, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices) / Nabe (hot pot)

左舞璃菜　鳳Saburina Hou

Enjoy A5 Miyazaki beef and Wagyu sirloin at reasonable prices.

Saburina Hou offers Shabu-shabu and Sukiyaki with A5-ranked Miyazaki beef and premium Japanese black beef sirloin at reasonable prices. Not only the ingredients but also the sauce for shabu-shabu and broth for sukiyaki are carefully prepared. Additional order menus are available, so enjoy shabu-shabu and sukiyaki to your heart's content.

左舞璃菜　鳳Saburina Hou

Yakiniku Minaho Shinkingyuittogai 焼肉みなほっ　しんきん牛一頭買い Susukino, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)

行澤　誠一Seiichi Yukizawa

After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by

He was born in 1971 in Hokkaido. By helping his mother who is good at cooking, he got to like cooking himself. After graduating high school, he went to a cooking college. After graduation, he started his training in the kitchen of the banquet section of Sapporo Grand hotel, where he worked for 5 years. Then he had more training at different types of restaurants. As he was always interested in Yakiniku restaurants, he took the offer and started working as the head chef. He demonstrates his skills with the wish of wanting to spread the ingredients of southern Hokkaido and so boosting the local area.

行澤　誠一Seiichi Yukizawa

Wasanbon Ginza Branch 和三盆　銀座店 Ginza, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

佐藤　宗雄Muneo Sato

Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.

He was born in 1969 in Tokyo. Started his career as a chef at a local Italian restaurant. After that, he got a job at a hotel and experienced various cooking genres, mainly in the Western food department. After further experience as a chef in various places in Tokyo, he now works at Wasanbon. Mr. Sato is well-versed in a variety of culinary genres, from Japanese to Western cuisines. He has developed an approach that brings out the full flavor of the ingredients using a varied technique that transcends the boundaries between genres.

佐藤　宗雄Muneo Sato

Syunsai Adachi 旬菜あだち Nishi-Azabu, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

安達　正幸Masayuki Adachi

The experience of helping a friend to cook has blossomed Mr. Adachi's talent as a chef.

He was born in 1962 in Yamagata. Having experienced a part-time job at a friend's restaurant, he was fascinated by his first encounter with the world of cooking and decided to become a chef. Then, he entered a Japanese restaurant in Nihonbashi, Tokyo, and began his career in earnest. After that, he continued to study at various restaurants, devoting only to Japanese cuisine. In 1999, he opened Syunsai Adachi in its current location as owner and head chef.

安達　正幸Masayuki Adachi

SUNTORY WHISKY BOTTLE BAR Sapporo BAR GARBO SUNTORY WHISKY BOTTLE BAR 札幌BAR GARBO Susukino, Hokkaido Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits

堀野　衣真里Imari Horino

A bartender who proposes a blissful moment on the night of Sapporo.

Ms. Horino was born in 1992 in Hokkaido. As a bartender, She keeps providing blissful moments to those who spend their nights in Sapporo. Although she was not accustomed to drinking alcohol at first, she became interested in the history and tradition of whiskey and started to learn about various whiskeys. She guides the depths of the whisky world, sharing her experience of discovering whisky's charms from scratch.

堀野　衣真里Imari Horino

Chatan Dining Chaaboo 北谷ダイニング　ちゃぁぶー Yomitan/Chatan, Okinawa Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)

宮里　航貴Kouki Miyazato

Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.

Has a background of working at various eateries in Tokyo and Ishigaki Island. He is the owner who loves basketball. His recommended dishes are a certain brand of pork belly with the skin, Agu ribs & loin, and the specialty cabbage grabbing!

宮里　航貴Kouki Miyazato

Kutsurogi Umasake Kakoiya Sendai Ekimae Branch くつ炉ぎ・うま酒　かこいや仙台駅前店 Sendai Station West Exit, Miyagi Japanese,Japanese / Japanese Sosaku (creative cuisine) / Kaiseki (traditional multi-course meal) / General

船津　雅弘Masahiro Funatsu

Mr. Funatsu has been involved with Japanese food for over 30 years and values the spirit of customer service.

Mr. Funatsu joined in 1984 and has worked as head chef at Japanese restaurants throughout the country.

船津　雅弘Masahiro Funatsu

Kyoufu Ippin Ryouri Kiyomizu 京風一品料理きよみず Okaido/Gintengai, Ehime Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

森脇　巧Takumi Moriwaki

Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.

He was born in 1973 in Ehime. From a young age, he watched his father run the restaurant, and he naturally longed to become a chef. After studying at Hiiragiya, a long-established Japanese-style hotel in Kyoto, he became the second-generation head chef at Kiyomizu. He has an established reputation for his cooking skills, keen sense of ingredients, and ability to deliver seasonal delicacies. He always puts his guests first. His cuisine, which continues to innovate while preserving tradition, provides visitors a blissful experience.

森脇　巧Takumi Moriwaki

Briand - Fillet specialty restaurant - Charcoal Grilled Black Japanese Beef ぶりあんヒレ肉専門店　黒毛和牛炭火焼き Kokusai dori, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

具志堅　勇太Yuta Gushiken

Mr. Gushiken honed his understanding of meat and cooking techniques through years of experience as a head chef at a famous yakiniku restaurant.

Mr. Gushiken was born in 1983 in Okinawa. He had experience as a head chef at a famous yakiniku restaurant in Naha. Currently, he is active as the head chef of Briand. With his knowledge of meat and expert grilling techniques acquired as a popular yakiniku restaurant chef, he now brings out the best in A5-grade Japanese Black Beef fillet and Chateaubriand.

具志堅　勇太Yuta Gushiken

TAJ NIKKO タージ日光 Nikko/Kinugawa, Tochigi Indian,Other Asian / Indian / Indian Curry / Beer

Vinod ChhetriVinod Chhetri

Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.

He was born in 1982. Over many years in Japan, he honed his skills as a chef of Indian and Nepalese cuisine. He started working as a chef at TAJ NIKKO, which opened in April 2024. He is expanding new food possibilities using the skills accumulated over the years.

Vinod ChhetriVinod Chhetri

Yakiniku Wabi Sabi Hozenji-Yokocho Main Branch 焼肉侘び寂び　法善寺横丁本店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine

宮里　常治Tsuneharu Miyasato

Mr. Miyasato has loved to eat since he was a child and cooked by himself.

He was born in 1981 in Okinawa. From an early age, he loved eating and cooking his food at home. At the age of 20, he entered the culinary world and began his training. He honed his skills for 17 years at a kappo restaurant, which once won a star in the Michelin Guide, and for three years at a sushi restaurant. Currently, he is the owner of Yakiniku Wabi Sabi, which opened in June 2022. He says he wants guests to spend a relaxing and peaceful time in a relaxed atmosphere.

宮里　常治Tsuneharu Miyasato

Nihon-ryori Ootsu 日本料理おお津 Sayama, Saitama Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)

梶浦　健一　Kenichi Kajiura

Mr. Kajiura offers warm hospitality with dishes prepared wholeheartedly and carefully, starting from selecting ingredients.

He was born in 1972 in Saitama. Started his apprenticeship at a Japanese restaurant in Tokorozawa, initially with a casual interest in cooking due to his love for food. Inspired by an encounter with a colleague he respects as a person and a chef, he seriously honed his culinary skills and became even more fascinated with cooking. Then, he moved on to work at a Ryotei (traditional Japanese restaurant) in Ginza, where he also worked as a head chef. Afterward, he opened his restaurant in Nippori, which was popular for seven years before returning to Saitama. He then contributed to the launch of Ootsu and became the head chef when it opened in November 2019.

梶浦　健一　Kenichi Kajiura

Yoryutei 楊柳亭 Saga, Saga Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)

菱岡　範之Noriyuki Hishioka

Mr. Hishioka offers visitors sincere pleasure with his traditional Japanese cuisine.

He was born in 1963 in Saga. At 18, he entered the world of Japanese cuisine and continued to train. Having honed his skills for a long time at Saga's long-established ryotei restaurant, Yoryutei, established in 1882, he took charge of its kitchen at 40. Under the concept of " respectfully producing the life milestones of the customers," he always earnestly approaches his cuisine with a feeling of gratitude. He continues to attract many people with his taste and heartfelt hospitality by selecting the best seasonal ingredients available in each season: spring, summer, fall, and winter.

菱岡　範之Noriyuki Hishioka

Juban Shuraba 十番　酒楽場 Azabu-Juban, Tokyo Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling)

ホ　テムンTemun Ho

A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.

Mr. Ho was born in Buan, South Korea. After coming to Japan, he began to walk the path of cooking. He has been honing his skills in various meat dishes through three years of training at a yakitori restaurant, three years at a yakiniku restaurant, and six years at a steak restaurant. Taking advantage of his rich experience, he entered Juban Shuraba in 2024. He continues to work diligently to provide guests with seasonal ingredients and carefully grilled dishes. Using fresh ingredients carefully selected from the Toyosu market, he is proud of the cooking style in front of guests.

ホ　テムンTemun Ho

Restaurant Re: Restaurant Re: Nakameguro, Tokyo French,Italian/French / French / Italian / Western Sosaku (creative cuisine)

能島舞Mai Noujima

The Chef's Recommendations

Delicate Japanese cuisine meets French cuisine.

Ms. Mai Noujima was born in 1989 in Hiroshima. As a child, she ran around in the mountains and fields in an area rich in nature. Her grandmother, who loved to cook, inspired her to pursue a career in the culinary field. After graduating from the Hiroshima Suishin Culinary College, she showed her technical skills by participating in the World Skills Competition in London. Having that as a strength, she gained experience at various French and other restaurants in her hometown of Hiroshima and Tokyo while at the same time loving whisky so much that she worked part-time at a whisky specialty store. In 2024, she was appointed as a chef at Restaurant Re:. She is highly anticipated for her future career.

能島舞Mai Noujima

Coltrane Kyoto Branch Coltrane　京都店 Shijokawaramachi/Teramachi, Kyoto Curry,Curry / Tonkatsu (fried pork cutlet) / Curry / Beer

中西　りえRie Nakanishi

Ms. Nakanishi offers every dish with all her heart.

After working part-time at the affiliated restaurant Khaos Spice Diner, she became the manager of Coltrane Sanjo Kiyamachi Branch upon the restaurant's opening in August 2021. Her passion for curry never stops, such that she even goes out to eat curry on her days off.

中西　りえRie Nakanishi

Shinjuku Pasutakan 新宿ぱすたかん Shinjuku West Exit/Tochomae, 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

Higashiyama Garden 東山庭　Higashiyama　Garden Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Italian,Italian/French / Italian / Pasta / Steak

石井　隆雄Takao Ishii

The Chef's Recommendations

Mr. Ishii is an award-winning chef who embodies tradition and innovation.

He was born in January 1967 in Kyoto. Since elementary school, he has loved to stand in the kitchen and serve food to those around him to their delight. After graduating from culinary school, he worked at Granvia Osaka Stream for 6 years, at the Westin Hotel Osaka for 9 years, and independently in Tokyo for 5 years, followed by 3 years at Granvia Kyoto and 3 years at L'Hôtel de Hiei. He has won many awards, including first prize at the 2009 National JR Hotel Group Culinary Competition. He has been charming guests with his refined taste and artful presentation.

石井　隆雄Takao Ishii

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

Restaurant ranking

Browsing history

Steak AOHIGE

Learned the know-how of restaurant management while working in a company and started an independent business.

Saburina Hou

Enjoy A5 Miyazaki beef and Wagyu sirloin at reasonable prices.

Yakiniku Minaho Shinkingyuittogai

After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by

Wasanbon Ginza Branch

Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.

Syunsai Adachi

The experience of helping a friend to cook has blossomed Mr. Adachi's talent as a chef.

SUNTORY WHISKY BOTTLE BAR Sapporo BAR GARBO

A bartender who proposes a blissful moment on the night of Sapporo.

Chatan Dining Chaaboo

Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.

Kutsurogi Umasake Kakoiya Sendai Ekimae Branch

Mr. Funatsu has been involved with Japanese food for over 30 years and values the spirit of customer service.

Kyoufu Ippin Ryouri Kiyomizu

Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.

Briand - Fillet specialty restaurant - Charcoal Grilled Black Japanese Beef

Mr. Gushiken honed his understanding of meat and cooking techniques through years of experience as a head chef at a famous yakiniku restaurant.

TAJ NIKKO

Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.

Yakiniku Wabi Sabi Hozenji-Yokocho Main Branch

Mr. Miyasato has loved to eat since he was a child and cooked by himself.

Nihon-ryori Ootsu

Mr. Kajiura offers warm hospitality with dishes prepared wholeheartedly and carefully, starting from selecting ingredients.

Yoryutei

Mr. Hishioka offers visitors sincere pleasure with his traditional Japanese cuisine.

Juban Shuraba

A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.

Restaurant Re:

Delicate Japanese cuisine meets French cuisine.

Coltrane Kyoto Branch

Ms. Nakanishi offers every dish with all her heart.

Shinjuku Pasutakan

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

Higashiyama Garden

Mr. Ishii is an award-winning chef who embodies tradition and innovation.

Yakiniku Wajima

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