Chef search result : Page 44

Kamakura Sukiyaki Shabu Shabu Restaurant Sasho 鎌倉すき焼きしゃぶしゃぶレストラン Sasho Kamakura/Zushi, Kanagawa Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

横井　良介Ryosuke Yokoi

Cherishing the taste and space passed down from generation to generation, Mr. Yokoi connects the restaurant to the future.

He was inspired to pursue a career in the culinary world by his mother, a chef, from whom he learned how to make dashi soup, warishita (seasoned broth), and miso. His desire to have more people enjoy the long-loved taste his mother's hands produce leads him to become a chef. At the heart of his approach is to offer hospitality in a Japanese-style house and a space surrounded by a beautiful garden that evokes the atmosphere of good old Kamakura. He strives every day to provide his guests with impressions and satisfaction.

横井　良介Ryosuke Yokoi

IOTO - Kyoto Vegetable and Charcoal Grill - 京野菜と炭火料理庵都 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Wine

中村　健治Kenji Nakamura

Showing an ability that goes above and beyond, Mr. Nakamura made steady progress, step by step.

Mr. Nakamura was born in 1972 in Kagoshima. Because his relatives managed their own restaurant, he had many chances to naturally experience delicious food. Wanting to cook his own cuisine instead of just looking at food, he began walking the path of cooking. After acquiring his cooking license, he began working at a Japanese restaurant in a hotel at Fukuoka. After that, he started working for the Hatoya Kanko Group, serving successively in roles such as head chef, executive chef, director, and executive chef. By chance, he joined Fufu Kyoto as head chef in October 2022.

中村　健治Kenji Nakamura

Sushi Mukau 鮨　無何有 Shirokane/Shirokanedai, Tokyo Sushi,Japanese / Sushi / Wine

大山　武雄Takeo Oyama

Mr. Oyama began his culinary career at 18 and learned the basics of cooking in Osaka and Tokyo.

Worked in a multinational restaurant in Australia, where he honed his skills outside of Japanese cuisine. After working at a five-star hotel in Hong Kong, he gained an overwhelming reputation as the owner of "Sushi Oyama" in Shanghai. The restaurant was awarded "Michelin Guide Shanghai" and received the "Best Japanese" prize in various awards. In 2021, he returned to Japan. He provides a new world by adding a worldwide sensibility to the essence of the delicate taste of Japanese fish.

大山　武雄Takeo Oyama

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch 熟成和牛焼肉エイジング・ビーフワテラス神田秋葉原店 Ochanomizu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)

Kushiyaki no Tatsumi 串焼きのたつみ Oita, Oita Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers)

高山　健一Kenichi Takayama

Making use of kushiyaki (grilled skewers) techniques from Japanese cuisine, he aims for a new kushiyaki

He was born in Fukuoka Prefecture. Aspiring to become a chef because he had always loved eating, he started by training at several restaurants in Fukuoka Prefecture. Thinking that he wanted to use the techniques he learned for Japanese cuisine to arrange kushiyaki in a Japanese-style and create new types of kushiyaki, he joined Kushiyaki no Tatsumi. He now demonstrates his skills and technique on a daily basis at the newly-opened restaurant.

高山　健一Kenichi Takayama

Sumibi Yakiniku Kyoro-chan 炭火焼肉キョロちゃん Tenmabashi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

琢磨　愛帆Naruho Takuma

Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.

She was born in 1995 in Osaka. Entered the world of food and beverage as a teenager. With experience in a yakiniku restaurant and an izakaya (Japanese-style bar) in the Osaka area, she has honed her customer service skills through on-the-job practice. She is currently working as the manager of Sumibi Yakiniku Kyoro-chan.

琢磨　愛帆Naruho Takuma

Amusez-vous Amusez-vous（アミュゼヴ） Nishitenma, Osaka Steak,Yakiniku/Steak / Wine

赤澤　友和Tomokazu Akazawa

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Mr. Akazawa is a native of Hiroshima. Since childhood, he has liked to cook, which led him to pursue a career in the food industry. He has trained hard and polished his skills in hotels for 9 years and French restaurants. His love of making things led him to create beautiful house-made chocolates, in addition to the overall cuisine at Amusez-vous. With the desire for customers to "enjoy their meals," he purchases carefully selected ingredients without deceit and transforms them into colorful dishes.

赤澤　友和Tomokazu Akazawa

Doikatsuman Gion Yasaka Branch 土井活鰻　祇園八坂店 Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Unagi (eel),Japanese / Unagi (eel)

土井　貴史Takashi Doi

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Mr. Doi's grandfather managed a river fish market in Kyoto's central wholesale market, so he was familiar with trade since he was a child. He trained under his grandfather after graduating high school and inherited the river fish market at the age of 26, after his grandfather passed away. In March 2018, he changed industries from the fish wholesale market, opening Doikatsuman and becoming the owner. After opening the first branch in Fushimi-Inari, he opened a second restaurant in Gion-Yasaka.

土井　貴史Takashi Doi

Yakitori Miyagawa Yotsuya branch やきとり宮川　四ツ谷店 Ichigaya, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

山崎　智弘Tomohiro Yamazaki

The young leader advances towards [the best yakitori (chicken skewer) shop in the world].

He was born in 1988 in Tokyo. Being influenced by his mother who worked in the restaurant field, he got interested in cooking and had training for 4 years at a ramen noodle shop in Tokyo. He entered the current restaurant in 2011, since then, his sociable personality has been the life of the restaurant. Currently he manages the branch as its manager. As the restaurant has an open kitchen, he makes the best effort to behave well and have good communication with the guests. He improves his cooking skills everyday to realize his dream to make his restaurant, which started from Nihombashi, Tokyo, [the best yakitori shop in the world].

山崎　智弘Tomohiro Yamazaki

Juwari Soba Irori Mizunuma Branch 十割そば　囲炉裏　水沼店 Isesaki/Kiryu, Gunma Soba (noodles),Japanese / General / Soba (noodles) / Donburi (rice bowl)

千葉　喜明Yoshiaki Chiba

Offering Juwari Soba in a rich natural environment with delicious water and air.

Mr. Chiba was born in 1973 in Iwate. Growing up watching his parent as they ran a soba restaurant, he naturally became a soba chef himself. After graduating high school, he started working at Nanbuyashiki, a soba specialty restaurant and began training. He honed his skills for more than 10 years. After turning 30, he returned to his hometown, intending to take over his family's soba restaurant. Still, the 2011 earthquake forced the restaurant out of business, and he moved to Tokyo. He has worked at soba specialty restaurants in Tokyo and Kanagawa. In 2024, he joined his current company. He was involved in the start-up of Juwari Soba Irori Mizunuma Branch and became the manager at the time of its opening.

千葉　喜明Yoshiaki Chiba

Au Bord d'Eau Fukuoka オ・ボルドー・フクオカ Nishinakasu/Haruyoshi, Fukuoka French,Italian/French / General / French / Pasta

川野　誠児Seiji Kawano

A skilled chef with a passion for learning who constantly challenges himself.

Mr. Kawano was born in 1975 in Oita Prefecture. Inspired by his mother who worked as a chef, he entered the cooking industry at the age of 18. He learned French cooking techniques while training for over 10 years at the Fukuoka restaurant [Hananoki]. Since then, he has gained experience working as the head chef of the luxury Kagoshima resort, [Tenku no Mori], as well as at various restaurants in Tokyo. At [Au Bord d'Eau Fukuoka], he currently works with the restaurant's sommelier, Mr. Takeuchi, to develop cuisine that pairs well with Bordeaux wine. He also has a wealth of knowledge in topics such as yakuzen (Chinese medicinal cuisine), macrobiotic cooking, Japanese dashi (stock) culture, and nutrition.

川野　誠児Seiji Kawano

Tempura Suehiro 天麸羅　すえ廣 Namikidori/Fukuromachi/Nakamachi, Hiroshima Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

黒口　淳史Atsushi Kuroguchi

Tradition is a series of innovations. Mr. Kuroguchi colors the new Tempura scene with the honed skills.

He was born in 1983 in Hiroshima. His interest in cooking began at an early age. While working part-time at a restaurant, he was fascinated by the smiles on people's faces that delicious food brings and decided to pursue a career in the culinary field. After graduating from a cooking school, he got a job at a major hotel in Osaka. He learned and honed his cooking skills from all over the world at restaurants and wedding dishes. After returning to his hometown of Hiroshima, he served as the head chef at the restaurant for many years, mastered traditional skills and tastes, and went to the world of Tempura. He has a free spirit and fries the food at its best by determining the flavor and moisture of each ingredient, which he has thoroughly examined.

黒口　淳史Atsushi Kuroguchi

Yakiniku Ten Gamushara Marunouchi 焼肉　天　がむしゃら　丸の内 Marunouchi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

國吉　将斗Masato Kuniyoshi

An aggressive, well-trained chef with a strong body and mind.

Mr. Kuniyoshi was born in Tokyo. He was obsessed with American football in college, and his enthusiasm for Yakiniku grew in the current company. The company's motto is "Smile for good business," and its creed is to make people happy and energetic through food. As part of that, he himself became interested in communicating with and energizing people through food. After joining the company, he gained experience in Yakiniku exclusively. At Yakiniku Ten Gamushara Marunouchi, he has discovered an even greater passion for Yakiniku and continues to pursue it.

國吉　将斗Masato Kuniyoshi

Ristorante Quattro Foglio リストランテ　クワトロ・フォリオ Ageo/Okegawa/Konosu, Saitama Italian,Italian/French / Italian / Cocktail / Wine

内村　孝一Koichi Uchimura

He became a chef by being influenced by his mother and training in France.

He started cooking naturally with influence of his mother who liked cooking. After learning at a cooking school, he also had training in France, and that experience made him a bigger fan of cooking.

内村　孝一Koichi Uchimura

Kamakura Kaisen Umi Kamakura Komachi 鎌倉海鮮碧海-umi-鎌倉小町 Kamakura/Zushi, Kanagawa Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

高橋　いず美Izumi Takahashi

As a sake and fish professional, Ms. Takahashi offers a luxurious Japanese experience.

She was born in 1974 in Miyagi. She has a strong interest in cooking and a deep knowledge of presentation and tableware. Her interest in cooking, serving, and tableware has led to her own joy and interest in the culinary world. She started her career in 2017. Learn about sake and fish at Sakana BAR Ippo in Azabu-Juban. In 2024, she opened umi, serving guests daily as the proprietress.

高橋　いず美Izumi Takahashi

Akasaka Shikian Yoetsu 赤坂四季庵よう悦 Akasaka, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

若林　陽悦Yoetsu Wakabayashi

Mr. Wakabayashi fascinates guests with the fusion of traditional Japanese cooking techniques and international sensibilities.

He was born in 1975 in Akita. Influenced by his family's restaurant business, he naturally pursued a career in the food and beverage industry. After moving to Tokyo, he gained experience at Japanese and Sushi restaurants. In his 30s, he also trained at a Japanese restaurant in New York, U.S.A., for three years. With those experiences, he has been working as the head chef at Akasaka Shikian Yoetsu since November 2019. His cuisine, a fusion of traditional Japanese cooking techniques and international sensibilities, has attracted many culinary connoisseurs.

若林　陽悦Yoetsu Wakabayashi

Osakaya Hamaguchi Main Branch 大阪屋　浜口本店 Nagasaki City, Nagasaki Yakiniku (Japanese BBQ),Yakiniku/Steak

小松　貴之Takayuki Komatsu

An expert connoisseur of meat and responsible for menu development for the Osakaya Group.

Mr. Komatsu was born in 1974 in Nagasaki-shi, Nagasaki. Joined Osakaya Hamanomachi Branch at its opening. He is a skilled connoisseur who has been taking responsibility for the Osakaya Group's purchasing. Without compromising on purchasing, he has developed dishes that will please customers with his steady attitude as a chef.

小松　貴之Takayuki Komatsu

Matsusaka Ushi Tajima 松阪牛田じま Toyocho/Minami-Sunamachi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

水原　裕文Hirofumi Mizuhara

Mr. Mizuhara wants to expand the scope of his work and create a future with his own hands.

He was born in 1982 in Chiba. His love of cooking and desire to become an expert led him to become a chef. First, he started working part-time at an izakaya (Japanese-style pub) through an acquaintance. Later, he joined his current company to study cooking in earnest. Now, he spends his days in the "Matsusaka Ushi Tajima" kitchen.

水原　裕文Hirofumi Mizuhara

Noichi Shokudou の一食堂 Numazu, Shizuoka Seafood,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)

中島　稲一Inakazu Nakajima

To uphold the restaurant's tradition. Mr. Nakajima's culinary journey began in the fisheries industry.

He was born in 1962 in Shizuoka. As the eldest son, he felt it was inevitable that he would take over the family business run by his parents. Therefore, he decided early on to become a chef. After graduating high school, he joined Dainobu Suisan, a fishery company located within the Numazu fish market, where he spent about two years learning about procurement. Then, he trained for about three years at Maruto Suisan in Toi, Izu-shi. After that, he returned home to take over the family business. He now runs the restaurant with his wife and two daughters.

中島　稲一Inakazu Nakajima

Minami Shinjuku Wagyu Yakiniku Kei 南新宿　和牛焼肉　慶 Shinjuku Station South Exit/Yoyogi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine

佐藤　英樹Hideki Sato

Carefully selected ingredients and the chef's passion create ultimate deliciousness.

Mr. Sato was born in 1970 in Kanagawa. Following his uncle's recommendation, he pursued a culinary career and trained at Kannaien. After that, he further honed his skills at Ushimatsu and Shokudoen. Currently, he provides his original taste at his own restaurant. Considering health aspects, he carefully chooses good ingredients for the body and is thoroughly committed to the taste. And he prepares each dish with heartfelt sincerity. The dishes captivate the hearts of those who visit and deliver happiness. You are invited to visit and savor the exceptional taste.

佐藤　英樹Hideki Sato

Restaurant ranking

Browsing history

Kamakura Sukiyaki Shabu Shabu Restaurant Sasho

Cherishing the taste and space passed down from generation to generation, Mr. Yokoi connects the restaurant to the future.

IOTO - Kyoto Vegetable and Charcoal Grill -

Showing an ability that goes above and beyond, Mr. Nakamura made steady progress, step by step.

Sushi Mukau

Mr. Oyama began his culinary career at 18 and learned the basics of cooking in Osaka and Tokyo.

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch

Kushiyaki no Tatsumi

Making use of kushiyaki (grilled skewers) techniques from Japanese cuisine, he aims for a new kushiyaki

Sumibi Yakiniku Kyoro-chan

Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.

Amusez-vous

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Doikatsuman Gion Yasaka Branch

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Yakitori Miyagawa Yotsuya branch

The young leader advances towards [the best yakitori (chicken skewer) shop in the world].

Juwari Soba Irori Mizunuma Branch

Offering Juwari Soba in a rich natural environment with delicious water and air.

Au Bord d'Eau Fukuoka

A skilled chef with a passion for learning who constantly challenges himself.

Tempura Suehiro

Tradition is a series of innovations. Mr. Kuroguchi colors the new Tempura scene with the honed skills.

Yakiniku Ten Gamushara Marunouchi

An aggressive, well-trained chef with a strong body and mind.

Ristorante Quattro Foglio

He became a chef by being influenced by his mother and training in France.

Kamakura Kaisen Umi Kamakura Komachi

As a sake and fish professional, Ms. Takahashi offers a luxurious Japanese experience.

Akasaka Shikian Yoetsu

Mr. Wakabayashi fascinates guests with the fusion of traditional Japanese cooking techniques and international sensibilities.

Osakaya Hamaguchi Main Branch

An expert connoisseur of meat and responsible for menu development for the Osakaya Group.

Matsusaka Ushi Tajima

Mr. Mizuhara wants to expand the scope of his work and create a future with his own hands.

Noichi Shokudou

To uphold the restaurant's tradition. Mr. Nakajima's culinary journey began in the fisheries industry.

Minami Shinjuku Wagyu Yakiniku Kei

Carefully selected ingredients and the chef's passion create ultimate deliciousness.