Chef search result : Page 88

Gyutan Sumiyaki Rikyu Tomizawa 牛たん炭焼利久　富沢店 Nagamachi, Miyagi Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

高橋　昭宏SATOYUICHI

A part-time job was his chance to enter the restaurant industry, where he had always wanted to work

He wants as many people as possible to taste the deliciousness of gyutan (beef tongue). With this goal in mind, every day he focuses all his attention on grilling the meat to just the right degree. His biggest source of energy is hearing departing customers say that the food was delicious.

高橋　昭宏SATOYUICHI

Hokkai Shabu Shabu Kita 2 Jo 北海しゃぶしゃぶ北2条店 Sapporo Station, Hokkaido Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Crab / Nabe (hot pot) / Shabu-shabu (boiled meat slices)

佐々木　彰則SASAKI AKINORI

Working hard with the staff to create a comfortable restaurant

Born August 10, 1956 in Sapporo. After graduating from a vocational school, he worked at restaurants, hotels, and izakaya bars, serving customers. When Hokkai Shabu Shabu Kita 2 Jo opened in 2012, he was hired on as manager. Rather than "training staff by the book," he focuses on "little acts of service and hospitality," working towards creating a restaurant with a warm atmosphere along with his staff.

佐々木　彰則SASAKI AKINORI

Chinese Taiwan Restaurant Misen 中国台湾料理　味仙 Chikusa/Imaike/Ikeshita, Aichi Chinese,Chinese / General / Taiwanese

森岡　裕貴MORIOKA YUKI

With steam and speed, this chef offers up Chinese Taiwan cuisine.

I was born in June, 1983 in the city of Hakodate in Hokkaido Prefecture. I was influenced by my father, who ran an Izakaya, and so after I graduated from high school, I decided to learn the ropes of the service industry at a local Japanese-style restaurant. I entered the world of Chinese Taiwan cuisine in 2009 when I started working at Chinese Taiwan Restaurant Misen, thanks to a family connection. I learned by watching Sho, a veteran who showed me how to utilize steam and speed, a style of cooking which is very different from Japanese-style cuisine. It was a period of diligent training for me and I spent my days polishing my skills in the kitchen.

森岡　裕貴MORIOKA YUKI

Katsu Shimokitazawa 克ッ　下北沢 Shimokitazawa, Tokyo Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Umeshu (plum wine)

金澤　和輝KANAZAWA KAZUTERU

A pure and simple Izakaya! Nothing pleases us more than making our customers happy.

Since graduating from university, I've spent all my time working in various izakaya Japanese bars. This one's my tenth! Unlike other jobs, I love how you can see the customers' genuine reactions. I try my best everyday to prepare whatever dish the customer wants, even if it's not on the menu.

金澤　和輝KANAZAWA KAZUTERU

Gyutan Sumiyaki Rikyu Honcho 牛たん炭焼利久　本町店 Sendai Station East Exit, Miyagi Japanese,Japanese / General / Gyutan (beef tongue) / Local Japanese Cuisine

中澤桂一NAKAZAWAKEIICHI

Into the world of cuisine dreamt of since childhood.

In order to progress on to the world of food dreamt of in his childhood, he studied at a cooking school. After graduating he began working at Rikyu as a cook, steadily building up experience until now.

中澤桂一NAKAZAWAKEIICHI

Le Coeur et Kokoro Le　Coeur　et　心 Kokura, Fukuoka General,Western / General / French / European

山下　誠市YAMASHITA SEIICHI

The Chef's Recommendations

I dove into the world of food because I wanted to make people happy through my food.

I was born in Kitakyushu City on March 10th, 1978. When I was in elementary school, I helped my parents cook, and their happiness was what made me enter the world of food. I decided to become a chef because I wanted more people to eat food that I prepared. I worked at and honing my skills in a hotel for 7 years, and I also worked at a wedding parlor in Fukuoka City for 9 years as assistant chef. Afterwards, I became independent, opening "Le Coeur et Kokoro." I have an establsihed reputation for preparing authentic French cuisine, using my many years of experience.

山下　誠市YAMASHITA SEIICHI

R&B R＆B Kannai/Bashamichi, Kanagawa Izakaya (Japanese tavern),Taverns / Tsukemen (noodles served separately from dip soup) / Shio Ramen (salt-flavored ramen) / Shoyu Ramen (soy sauce ramen)

菅野　加奈子SUGANO KANAKO

The Chef's Recommendations

Influenced by my parents who are good cooks, I naturally chose a culinary career.

Both of her parents like cooking. Watching her parents enjoy cooking, she came to think of cooking as a fun activity and naturally aimed to be a cook. After training herself by working at a private restaurant of creative cuisine, she is now using her experienced skills at [R&B.]

菅野　加奈子SUGANO KANAKO

Sakana Ryori Rokkon さかな料理　ろっこん Kita-Shinchi, Osaka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

西岡　章NISHIOKA AKIRA

He took the path of a culinary career which was his dream since he was young. Tremendous effort is put into the food's freshness.

Born in Wakayama in 1967, it was his dream since youth to choose the path of a culinary career and display his skill in cooking. "There is a taste in freshness" is his motto, and he is particular every day about the freshness of ingredients and the way of cooking which emphasizes the flavors of the ingredients. His obsession led him to create his original combination of oils for cooking.

西岡　章NISHIOKA AKIRA

CALA CARMEN CALA　CARMEN Nagoya Station, Aichi Spanish/Mediterranean,Global/International / General / Spanish / Wine

カルメンKARUMEN

Just how it is in Spain. Savor true Spanish cooking.

Born in Barcelona, Spain. Her family runs a restauraunt for over 100 years since her grandfather's generation. Since much of Spanish cooking in Japan is adapted to the Japanese palate, she opened a restaurant to offer the true flavors of Spain. She offers the authentic taste she's been familiar with from an early age. Every year, when she returns to her country, she learns a dish that is trending in Spain. New flavors appear in the menu right away.

カルメンKARUMEN

Kushi Agemono Shun's Ginza 串あげもの　旬s　銀座店 Ginza, Tokyo Japanese Sosaku (creative),Japanese / General / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine)

和田　隆WADA TAKASHI

Enjoy "Kushiage" (fried skewers), have fun with the chef, and understand its depth.

After graduating from culinary school, he hoped to become a patissier, so he began working at a French restaurant through an introduction from the school. Following that an acquaintance introduced me to a steakhouse. Ultimately, he wound up working at several different restaurants. When he turned 30, he began thinking about the chef he wanted to become. He started at a kushiage (fried skewers) restaurant. It was his first time interacting with customers at a counter. As a chef, there was nothing better than directly seeing a customer's reaction. 15 years has since passed and he has continued working as a kushiage chef.

和田　隆WADA TAKASHI

Cucina Italiana Todo Cucina　Italiana　東洞 Kyotogosho/Nishijin, Kyoto Italian,Italian/French / Italian / Wine / Pasta

水谷　健太MIZUTANI KENTA

The beginning was simple. After that, his efforts have not ceased.

He was born in 1973 in Kyoto. Ever since he was a child, he dreamed of being a chef. He thought that their white coats were smart, and that working as a chef on a cruise liner looked fun. Rather than letting this remain as just a dream, he worked consistently to realize it and to get to where he is today.

水谷　健太MIZUTANI KENTA

Yakitori no Ippei Main Store やきとりの一平　本店 Muroran, Hokkaido Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

加藤　英哲KATO HIDEAKI

He pours 100% of his effort into every skewer to offer you his best every time.

Born in 1976, a native of Hokkaido's Muroran City. After working at a pub as a part-time job, he decided to enter the world of the culinary arts. He worked at a pub in Sapporo for almost ten years, were he learned how to manage food preparation and instruct staff - the whole operation of a successful restaurant. In 2004, he returned to his hometown of Muroran and began working at "Yakitori no Ippei Main Store." He tells us that "there's no way you could get this kind of quality at a cheap yakitori joint - my motto is to cook every single skewer to delicious perfection before I offer it to my customers."

加藤　英哲KATO HIDEAKI

Kisetsu Ryori Sakura 季節料理　さくら Akashi, Hyogo Izakaya (Japanese tavern),Taverns / General / Tempura (battered, fried seafood and vegetables) / Nabe (hot pot)

飯田　健二IIDA KENJI

Serious about his cooking, he was born to be a chef

This chef was born on January 30th, 1972 in Hyogo Prefecture. Originally, he simply had an affinity for service, and wound up heading down the path to becoming a chef. He worked at various pubs and restaurants all over, and gradually came to realize the importance of making meals. Then he grew to find joy in delighting people with his cooking, and got serious about it as a career. When Kitsetsu Ryori Sakura opened in 2013, he took the opportunity to apply here, and he works here still.

飯田　健二IIDA KENJI

Antiqua Trattoria Ciuri Ciuri アンティカ・トラットリア　シュリシュリ Gaienmae/Aoyama-Itchome, Tokyo Italian,Italian/French / Italian / Mediterranean / Wine

高橋　健太TAKAHASHI KENTA

The Chef's Recommendations

Experience of apprenticeship era in Bologna, Italy ensures chef's works.

He was born in Tokyo in 1975. After graduating from culinary school, he trined for 3 years at "Osteria" in Funabashi, before leaving for Italy. For the 7 years he spent in Italy, he wandered from northern Italy to southern Italy with Bologna as his base, and gained experiences from numerous restaurants, with the Michelin-starred restaurant "IL SOLE" at the center. After returning to Japan, he joined the Sicilian restaurant "Don Cicco" in Shibuya and worked for 6 years under chef Tsutomu Ishikawa. In March 2013, he opened "Trattoria Antica Ciuri Ciuri".

高橋　健太TAKAHASHI KENTA

El Pulpo El Pulpo Kagurazaka, Tokyo Spanish/Mediterranean,Global/International / Spanish / Wine

坂田　慎吾SAKATA SHINGO

The Chef's Recommendations

Going forward along his dream culinary path in a truly lively bar, coupled with fresh fish

He was born in Kumamoto prefecture in 1982. He loved cooking since he was young, and has had experience working as a part-timer at a small local restaurant in high school and an izakaya (Japanese-style bar) in college. After that, he went down the path of an office worker for a time without forgetting his culinary dream, and went to Tokyo when he was 24. He found employment at companies operating French and Italian restaurants in Yokohama, and studied diligently for about six years at two restaurants. He entered "El Pulpo" in 2011. Although this is his first time at a Spanish bar, his eyes have been opened to the joy that running a bar provides as well. As the chef now, he handles delicious, fresh fish daily.

坂田　慎吾SAKATA SHINGO

Ristorante Il Bambinaccio リストランテ　イル　バンビナッチョ Nishi-Azabu, Tokyo Italian,Italian/French / Italian / Pasta / Wine

福田　憲一FUKUDAKENICHI

The Chef's Recommendations

We preserve the goodness of the traditional Italian dishes you've always loved

After gaining experience in Italian restaurants in Tokyo and Sapporo, he traveled to Italy at the age of 23. He trained in a variety of kitchens all over Rome, did a stint as head chef at Ristorante da Ruka in Venice, and returned to Japan at 26.

福田　憲一FUKUDAKENICHI

Ahill Ginza ahill　銀座 Ginza, Tokyo French,Italian/French / French / Western Teppanyaki (iron griddle grilling) / Hamburger Steak

山中　昌昭YAMANAKA MASAAKI

A dynamic expression of delicate French cooking with teppanyaki (Japanese hot plate) style cooking.

Born in 1979 in Osaka. While working part-time and chasing his dreams, he learned cooking by watching others and using the ingredients in his house. He would then share this cooking with his friends, and it was their positive reaction that led to him deciding upon a career in cooking. After working for eight years in an Italian restaurant, he started working at Ahill through the introduction of an acquaintance. He currently works as the head chef, using the dynamic teppanyaki style to produce delicate French food.

山中　昌昭YAMANAKA MASAAKI

Tonkatsu Muneta とんかつ棟田 Shimokitazawa, Tokyo Japanese,Japanese / Tonkatsu (fried pork cutlet) / Beer / Highball

棟田　良祐MUNETA RYOSUKE

His specialties: pork cutlets and deepfrying both Western and Eastern

Born 1984 and coming from Tokyo, he's loved tonkatsu (deep-fried pork cutlets) from an early age. This love lead him to the world of cookery. He trained for six years at Tonkatsuden in Edogawa Ward, picking up the fundamentals. He persists in carefully selecting healthy, delicious, soft, grain-fed pork and gold medal-winning Koshihikari rice from Nita, Okuzumo, and Shimane. Serving up well-priced and filling portions of delicious food, he makes the joy of his customers the worth of his work.

棟田　良祐MUNETA RYOSUKE

Sushidokoro Kouya Kokubun-cho Branch 寿司処　こうや　国分町店 Kokubuncho/Ichibancho, Miyagi Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

村上　耕次MURAKAMI KOJI

A chef who continues to demonstrate the wonderful techniques and spirit of a sushi master.

Born in 1957 in Miyagi. When he was a high school student, his father took him to a sushi restaurant, where he was moved by both the techniques of the chefs and the welcome he received. Because of this experience, he set his heart on becoming a sushi chef. He trained at Ota Sushi at Iizaka hot spring for five years. After that, he worked at a Japanese restaurant in Sendai under master chef Hiroshi Atami, learning Japanese cuisine, how to handle himself in the kitchen, and the art of hospitality. At the age of 29 he became a chef at a Japanese restaurant, and after three years, he became the acting manager at the Sendai branch of Ginza sushi dono. At the age of 40 he opened Sushidokoro koya. There are presently eight branches, and he also runs the store in Kokubun.

村上　耕次MURAKAMI KOJI