Chef search result : Page 9

Teppanyaki Steak Azuma 鉄板焼きステーキ　あずま Harajuku/Meiji-Jingumae, Tokyo Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

楠元　益夫Masuo Kusumoto

Mr. Kusumoto attracts guests with his superb steaks, which result from his extensive experience in French cuisine and Teppanyaki.

He was born in 1953 in Kagoshima Prefecture. The owner-chef of Teppanyaki Steak Azuma. After graduating from a culinary school in Tokyo, he began training at a French restaurant in Ginza, where he mastered the art of French cuisine. Later, he gained experience at a high-class Teppanyaki (iron griddle grilling) restaurant in Akasaka, where he was attracted by the style of cooking in front of the guests, so he explored the unique flavor of French cuisine x Teppanyaki. In 1990, he founded his current restaurant and grew it into a renowned restaurant. In recent years, the restaurant has become popular among domestic and international travelers, and he entertains a wide range of guests with his expert skills.

楠元　益夫Masuo Kusumoto

Seiryu Unagi Tsukishima Todai Akamon-mae Branch 清流うなぎ月島　東大赤門前店 Hongo, Tokyo Unagi (eel),Japanese

宝田　祐一Yuichi Takarada

Bringing eel dishes closer to customers regardless of their generation or gender.

Mr. Takarada was born in 1984 in Nagano Prefecture. Since 23, he has learned everything from store management to cooking at major chains and Japanese yam restaurants. After that, he gained experience developing dishes and business development for the popular public using mainly Japanese cuisine and chicken. He currently works at Seiryu Unagi Tsukishima. As a popular eel restaurant where people of all ages, both men and women, can enjoy eel dishes casually, he is pursuing the development of menus and the creation of restaurant space daily.

宝田　祐一Yuichi Takarada

Location Dining Nagi ロケーションダイニング　凪 Onna-son, Okinawa Japanese,Japanese / Japanese Beef Steak / Shabu-shabu (boiled meat slices) / International/Fusion

岩下　拓人Takuto Iwashita

With his highly creative cuisine, this chef is on a mission to invent dishes that never get old

Born in January 1981, in Kagoshima prefecture, he moved to Okinawa for university. His part time job at a hotel during his student years made him want to pursue a career in cooking. After gaining experience serving customers in the hall, he started to get involved in food preparation. His palate, nurtured by his keen cook of a mother, helped his talent as a chef to blossom. Now, as a manager of Location Dining Nagi, he spends every day introducing his customers to the charms of Okinawan food. He is constantly perfecting his culinary art and is a recognized authority on creative cuisine. Every day, he spares no effort in his quest to please his customers.

岩下　拓人Takuto Iwashita

Teppanyaki Steak SUN SHO 鉄板焼　ステーキ　SUN　SHO Akasaka, Tokyo Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

田中　裕子Hiroko Tanaka

Ms. Tanaka's enjoyment of cooking and tasting food is the starting point of her career as a chef.

She was born in Osaka. Her love for cooking has already developed since she was in elementary school, and she served the same menu to her family whenever she had cooking classes in home economics. She also loved to eat. After graduation, she entered the restaurant industry and has been constantly involved with restaurants ever since. Having attended culinary school, she has worked as the proprietress of a sushi restaurant and a restaurant. She also worked at a teppanyaki restaurant in Roppongi and aspired to open her own restaurant someday. Then, she opened Teppanyaki Steak SUN SHO in 2015 as the owner-chef.

田中　裕子Hiroko Tanaka

Kitashinchi Yakiniku Satsuma Roppongi Branch 北新地焼肉さつま　六本木店 Roppongi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)

山田　智朗Tomoaki Yamada

Mr. Yamada is committed to creating a new type of restaurant and spreading the appeal of yakiniku (grilled meat).

He was born in 1987 in Tokyo. He fell in love with the taste of "Kitashinchi Yakiniku Satsuma," which he ate in Osaka and trained at the same restaurant. He was appointed the store manager at the newly opened "Kitashinchi Yakiniku Satsuma Roppongi branch" on February 23, 2023. He tries to create a new restaurant-style and welcomes guests with warm hospitality every day.

山田　智朗Tomoaki Yamada

Sapporo Yakiniku Itsumokoko Susukino Main Branch 札幌焼肉いつもここ　すすきの本店 Susukino, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Yakiniku (grilled meat)

千葉　洋之Hiroyuki Chiba

The owner enjoys cooking based on his grandfather's instruction.

Mr. Chiba was born in 1982 in Hokkaido. Receiving guidance from his grandfather, who ran a Yakitori restaurant in Sapporo, triggered his interest in cooking, and he woke up to the joy of cooking from elementary school. He worked in a department store as a vegetable buyer, spotlighting ingredients that are the starting point of food. After that, he trained at a Yakiniku restaurant and became the manager, performing his skills as both a manager and a chef. Then, he left the company to open his own Yakiniku restaurant and opened Sapporo Yakiniku Itsumokoko Susukino Main Branch in August 2024.

千葉　洋之Hiroyuki Chiba

DIP GARDEN TERRACE KITTE Osaka Branch DIP GARDEN TERRACE KITTE大阪店 Osaka Station/Umeda Station, Osaka Asia,Other Asian / Thai / Indian / Imported Beer

ピパット　ソンブーンPipat Sonboon

Mr. Pipat Sonboon is a Thai cuisine specialist who delights guests with authentic techniques.

He is from Thailand. After training as a chef in his home country for 10 years, he joined the current company in 2015. Since then, he has continued to satisfy customers across various locations with the skills he mastered in Thailand. He is now the Thai cuisine chef at DIP GARDEN TERRACE KITTE Osaka Branch. He delights customers of all generations with authentic and flavorful dishes like the signature Green Curry and Tom Yum Kung.

ピパット　ソンブーンPipat Sonboon

Hakuundai Grand Front Osaka Branch 白雲台　グランフロント大阪店 Osaka Station/Umeda Station, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

金城　忠範Tadanori Kaneshiro

The Chef's Recommendations

Always keep working hard for the best. That will lead Mr. Kaneshiro to tomorrow.

He was born in Osaka. His love of cooking led him to pursue a career as a chef. He started working at Hakuundai as a part-time student worker. Later, he became a full-time employee but expanded his activities to other fields to gain various experiences. In April 2013, he started working at Tsuruhashi Yakiniku Hakuundai as a start-up staff member. Currently, he is the manager of Hakuundai Grand Front Osaka Branch, where he manages the restaurant and works as a chef.

金城　忠範Tadanori Kaneshiro

Shintomicho Maruyasu 新富町　丸安 Hatchobori, Tokyo Japanese,Japanese / Shabu-shabu (boiled meat slices) / Cookshop / Sake

小栗　洸介Kosuke Oguri

Mr. Oguri is the owner who brings out the true worth of the ingredients by naturally combining deep flavors.

He was born in 1988 in Chiba. After graduating from university, he worked as a sales representative for a manufacturer. Inspired by his relatives working in the food and beverage industry, he became interested in this field. He resigned from his job and studied at several Japanese restaurants in Tokyo. In April 2024, he opened his own restaurant, Maruyasu. His simple yet profound cuisine, which makes the most of the unique flavors of ingredients, has impressed and satisfied many people.

小栗　洸介Kosuke Oguri

Sushi Dokoro Mitsumoto 寿し処光本 Moji, Fukuoka Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi

光本　健二Kenji Mitsumoto

With skill and passion inherited from his parents, Mr. Mitsumoto shows artisan techniques born of tradition and experience.

He was born in 1975 in Fukuoka and was raised in an environment surrounded by sushi since he was young. Inspired by the sushi restaurant run by his parents, he naturally resolved to walk the path of cuisine. First, he trained for 10 years in the family business. Then, to further improve his technique, he also gained experience at two different restaurants, one year at each. He opened his own restaurant, Sushi Dokoro Mitsumoto, 19 years ago. With his refined technique and careful judgment, he continues to provide amazing sushi to his guests.

光本　健二Kenji Mitsumoto

Sushi Hasegawa Nishiazabu Branch 寿司　はせ川　西麻布店 Nishi-Azabu, Tokyo Sushi,Japanese / General / Sushi / Sake

黒坂　俊和Toshikazu Kurosaka

The Chef's Recommendations

Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.

Mr. Kurosaka was born in 1968 in Chiba. Inspired by a chef at a Japanese restaurant he visited with his family when he was a child, he decided to pursue a career in the culinary field. After training at Japanese restaurants in the Kansai and Kanto regions, he now works as a chef at Sushi Hasegawa Nishiazabu Branch, where he continues to refine his skill. With his extensive experience, he strives to offer Japanese cuisine filled with a sense of the seasons.

黒坂　俊和Toshikazu Kurosaka

Sushiya no Negami すし屋の根がみ Susukino, Hokkaido Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

根上　和義Kazuyoshi Negami

Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.

Mr. Negami was born in 1963 in Hokkaido. Being influenced by his father, who was a chef, he held hopes of becoming a Japanese chef himself one day. After graduating high school, he trained for around 5 years at a sushi restaurant introduced by an acquaintance. Later on, after working at an eat-out chain sushi restaurant, he worked at the famous Susukino restaurant "Sushiya no Yamada," where he polished his skills for over 20 years. Utilizing his steady skill and rich experience, he opened "Sushiya no Negami" in 2010. His carefully made Ezo-mae sushi, which uses the rich ingredients of Hokkaido, is highly praised.

根上　和義Kazuyoshi Negami

Hakodate Kaisen Izakaya Yan-shugyoba Nidaime Shoueimaru 函館海鮮居酒屋　ヤン衆漁場二代目昌栄丸 Hakodate, Hokkaido Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu

前田　秀喜Hideki Maeda

Mr. Maeda takes pride in freshly caught local fish and devotes his life to providing delicious beach cuisine.

He was born in 1958 in Hokkaido. Growing up watching his father, a fisherman, he also engaged in fishing in Hokkaido aboard the fishing boat Shoueimaru. His father founded a restaurant in Hakodate, hoping to serve local fresh fish dishes. Inspired by that, he became fascinated with the work of a chef and opened his restaurant in Goryokaku, Hakodate, in 1994 under the name "Nidaime (second generation)." Since then, he has devoted himself to purchasing in Minami-Kayabe, maintaining fish in the fish tank, and his knife-handling skills. The restaurant moved to Matsukaze-cho in 2016. His signature beach cuisine and cool hospitality attract locals and tourists.

前田　秀喜Hideki Maeda

Kappo Uzuki 割烹　うづき Ebisu, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

阿部　誠司朗Seijiro Abe

Mr. Abe serves dishes, devoting all his skills as a chef.

He was born in 1976 in Kanagawa. He entered the culinary world around the age of 20 and honed his skills at Tokyo's famous restaurants, including Manyotei in Daikanyama. Currently, he is a chef at his own restaurant, Kappo Uzuki. Attracted by the deliciousness of his cuisine, many people visit the restaurant every day with high expectations.

阿部　誠司朗Seijiro Abe

Teppan Matsuzakaya 鉄板　松阪屋 Kokubuncho/Ichibancho, Miyagi Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

國井　大輔Daisuke Kunii

He creates dishes fusing western cuisine and teppan (iron griddle) cuisine, making use of his training experiences overseas.

Sticking to using high-quality meat, he has obtained stringent eye of a butcher to select good meat and check the condition of each meat to be served to the guests. Making good use of his experiences as the executive chef at a renowned hotel and training in Palau and France, he entered a genre where techniques for western cuisine and teppan (iron griddle) cuisine are required. His exquisite dishes, making full use of colorful ingredients, are shining like a single picture.

國井　大輔Daisuke Kunii

Kyoto Yakiniku-dokoro Kihara 京都焼肉処きはら Kyotogosho/Nishijin, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

木原　大輔Daisuke Kihara

Offering high-quality meat and smiles with the theme of "Feast and Special Feeling."

Mr. Kihara was born in Kyoto in 1982. He spent over 6 years honing his skills and knowledge in various establishments, including international cuisine restaurants and izakayas, while living away from his hometown in Tokyo. Inspired by a friend's words, he returned to Kyoto to pursue his dream of owning his own restaurant. He took over and reopened a long-standing yakiniku restaurant with nearly 30 years of tradition. Although he struggled daily with the unfamiliar yakiniku business at first, he now believes that Kihara's unique flavors and ambiance have taken root, earning the love of the local community.

木原　大輔Daisuke Kihara

Shin-Okubo Kankoku Yokocho Hongdaepocha 新大久保韓国横丁　ホンデポチャ Okubo, Tokyo Korean,Other Asian / Korean / Makgeolli

ソンスキSonsuki

Offers dishes that suit Japanese tastes while respecting authentic Korean flavors.

She was born in 1959 in Busan. Came to Japan after working as a chef in Korea for a long time. She joined the kitchen at the opening of the Hongdaepocha Shin-Okubo main branch. Since then, she has worked at a total of 13 branches. Since January 2021, she has been serving dishes that suit the Japanese people's tastes yet still respects the authentic Korean flavor at Shin-Okubo Kankoku Yokocho Hongdaepocha.

ソンスキSonsuki

Mahoroba Teppan Okinawa mahoroba　鉄板　沖縄 Matsuyama/Kume/Wakasa, Okinawa Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okinawa Cuisine / Steak

新垣　淑也Yoshiya Arakaki

Mr. Arakaki was fascinated by the world of French cuisine, which he could produce in total.

He was born in 1977 in Okinawa. His parents are confectioners who run a cake shop. The two of them inspired him to enter the food industry. He began his career in French cuisine, where he could learn not only about desserts but also all of cooking. At the age of 20, he went to France to train at a two-star restaurant, Jean Bardet, where he was deeply exposed to the authentic taste of France. After returning to Japan, he worked in a restaurant in Tokyo. He encountered teppanyaki at The Busena Terrace in Okinawa and became the chef at Mahoroba in 2015.

新垣　淑也Yoshiya Arakaki

Oniwasoto Fukuwauchi 鬼はそと　福はうち Sumikawa/Makomanai/Moiwa, Hokkaido Udon (noodles),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Curry Udon (noodles)

安藤　殉司Junji Ando

Aiming to be a chef who can be familiar with both cooking and guest service.

Mr. Ando was born in 1967 in Hokkaido. Wanting to be able to serve both customers and cook, he began working in a hotel restaurant where he could also serve as a waiter. He devoted himself to his daily training, studying cooking in the kitchen and developing a spirit of hospitality in the hall. After that, he moved to a Yakiniku restaurant, where he gained experience to become a meat expert. In 2003, he moved to an affiliated restaurant, "Kaisen & Meat Steak Maruyama." Then, in 2013, he moved to "Oniwasoto Fukuwauchi" as the head chef.

安藤　殉司Junji Ando

Ajinosato Bandai 味の里ばんだい Yamagata, Yamagata Izakaya (Japanese tavern),Taverns / General / Local Japanese Cuisine / Sake

酒井　啓史Hiroshi Sakai

Introducing the taste of Yamagata and the fun of Robatayaki.

Mr. Sakai was born in 1978 in Yamagata. After working as a company employee in the Kanto region, he returned to his hometown at 24. Since then, he has been running Ajinosato Bandai with his parents. In 2021, his idea redesigned the Robata (fireside) to its current form. Until then, chefs used to cook sitting down, but he changed to a standing style of grilling to be able to move aggressively. The distance to the guests is closer, giving the restaurant a more "entertaining" robatayaki atmosphere.

酒井　啓史Hiroshi Sakai

Restaurant ranking

Browsing history

Teppanyaki Steak Azuma

Mr. Kusumoto attracts guests with his superb steaks, which result from his extensive experience in French cuisine and Teppanyaki.

Seiryu Unagi Tsukishima Todai Akamon-mae Branch

Bringing eel dishes closer to customers regardless of their generation or gender.

Location Dining Nagi

With his highly creative cuisine, this chef is on a mission to invent dishes that never get old

Teppanyaki Steak SUN SHO

Ms. Tanaka's enjoyment of cooking and tasting food is the starting point of her career as a chef.

Kitashinchi Yakiniku Satsuma Roppongi Branch

Mr. Yamada is committed to creating a new type of restaurant and spreading the appeal of yakiniku (grilled meat).

Sapporo Yakiniku Itsumokoko Susukino Main Branch

The owner enjoys cooking based on his grandfather's instruction.

DIP GARDEN TERRACE KITTE Osaka Branch

Mr. Pipat Sonboon is a Thai cuisine specialist who delights guests with authentic techniques.

Hakuundai Grand Front Osaka Branch

Always keep working hard for the best. That will lead Mr. Kaneshiro to tomorrow.

Shintomicho Maruyasu

Mr. Oguri is the owner who brings out the true worth of the ingredients by naturally combining deep flavors.

Sushi Dokoro Mitsumoto

With skill and passion inherited from his parents, Mr. Mitsumoto shows artisan techniques born of tradition and experience.

Sushi Hasegawa Nishiazabu Branch

Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.

Sushiya no Negami

Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.

Hakodate Kaisen Izakaya Yan-shugyoba Nidaime Shoueimaru

Mr. Maeda takes pride in freshly caught local fish and devotes his life to providing delicious beach cuisine.

Kappo Uzuki

Mr. Abe serves dishes, devoting all his skills as a chef.

Teppan Matsuzakaya

He creates dishes fusing western cuisine and teppan (iron griddle) cuisine, making use of his training experiences overseas.

Kyoto Yakiniku-dokoro Kihara

Offering high-quality meat and smiles with the theme of "Feast and Special Feeling."

Shin-Okubo Kankoku Yokocho Hongdaepocha

Offers dishes that suit Japanese tastes while respecting authentic Korean flavors.

Mahoroba Teppan Okinawa

Mr. Arakaki was fascinated by the world of French cuisine, which he could produce in total.

Oniwasoto Fukuwauchi

Aiming to be a chef who can be familiar with both cooking and guest service.

Ajinosato Bandai

Introducing the taste of Yamagata and the fun of Robatayaki.