Chef search result : Page 26

PIZZAHOUSE PIZZAHOUSE　ピザハウス Urasoe, Okinawa Italian,Italian/French / Italian / Pizza / Steak

坂本　昭司Shoji Sakamoto

The Chef's Recommendations

He was brought up with home-grown vegetables, fruits, and rice, and always felt close to food

He was born in Saitama in 1960. He moved to Tokyo when he was 18 years old, after working part-time in a western style restaurant, he made up his mind to live as a chef. He was trained by chef Sakai of [La Rochelle] for 10 years beginning in 1987. On his days off, he deepened his knowledge of ingredients at a specialized butcher and Tsukiji fish market. During that time he had experienced as chef at the official residence of the Japanese ambassador as well as being in charge of catering for the Consulate General. In 1992 he started his training again under chef Sakai and in 2004 started working at [PIZZA HOUSE]. In 2015 he became the third head of the company, now he is playing an active role as an owner chef who both serves customers and develops new menus.

坂本　昭司Shoji Sakamoto

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

ROZZO SICILIA ロッツォ　シチリア Shirokane/Shirokanedai, Tokyo Italian,Italian/French / Italian / Mediterranean / Wine

中村　嘉倫Yoshimichi Nakamura

Dream of 2 apprentices after 10 years.

He was born in 1974 in Tokyo. Deciding to keep cooking as a hobby, he entered an ordinary university. However, his passion for cooking became irresistible when searching for his career during job seeking activities. He entered an Italian restaurant in Tokyo after graduating university and met Mr. Tsutomu Abe. Promising to have their own restaurant together in the future, they continued brushing up their skills. Returning Japan after 3 years of work in Sicily, 2 ex-apprentices opened [ROZZO SICILIA] together.

中村　嘉倫Yoshimichi Nakamura

Unagi no Masa うなぎのまさ Kamihonmachi, Osaka Unagi (eel),Japanese / General / Unagi (eel) / Sake

石黒　岳Gaku Ishiguro

Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.

He was born in 1998 in Osaka. Since his family owned a French restaurant, he was familiar with the work of a chef from childhood. Started his training at a Japanese restaurant. After that, he moved to a members-only sushi restaurant to further hone his skills. The decision was made to launch a restaurant specializing in eels at the same store, and he was given the responsibility for it. In September 2022, the restaurant opened as Unagi no Masa. As manager and chef, he is in charge of the restaurant. He is a qualified sommelier.

石黒　岳Gaku Ishiguro

Daigomi 醍醐味 Marunouchi, Tokyo Kaiseki (course menu),Japanese / General / Robatayaki (coal grilling) / Kaiseki (traditional multi-course meal)

明野　孝志Takashi Akeno

Mr. Akeno has developed skills and a deep love for ingredients to take his cooking to the next level.

He was born in 1976 in Tokyo. His parents owned a yakitori restaurant, and his admiration for his father's cooking inspired him to become a chef. After graduating from Hana Culinary College, he began training at a kappo restaurant serving fugu (blowfish) and unagi (eel), both of which require particular skills in Japanese cuisine. Under the tough environment, he continued to hone his culinary skills. In 2007, he joined the current company. Keeping up his hard work and passion, he became the head chef of Daigomi in 2022.

明野　孝志Takashi Akeno

An no Ie アンの家 Nakajima Park, Hokkaido Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak

大西　悦子Etsuko Onishi

A mother wants children to eat real food.

Born in Hokkaido in 1950. Learned the basics of cooking in culinary school, and returned to her hometown in Hokkaido. One day, she learned about the Wagyu boom taking the world by storm, and she "wanted to offer real Wagyu beef at a reasonable price." In addition, there as the mother of a child, she also wanted her child to eat authentic food, and this lead to the decision to open her own shop.

大西　悦子Etsuko Onishi

Fresh Seafood Ikasei Main Branch 活魚料理　いか清　本店 Hakodate, Hokkaido Japanese,Japanese / General / Sashimi (raw fish)/Seafood

室田　秀文Hidefumi Murota

The Chef's Recommendations

Coming home after 7 years of honing his skill in Tokyo, he has taken over the helm of the family business.

Born in Hokkaido in 1977. Soon after finishing high school, he moved to Tokyo to attend a cookery college with ambition to join the restaurant world. After graduating from college, he apprenticed for 7 years at izakayas specializing in Kappo (Japanese style cooking) and fresh fish. At the of 27, he returned to Hakodate to take over his father's restaurant. He is currently the store manager for [Seafood Ikasei Main Branch]. In May 2016, he opened a second store, [Ikasei Daimon] in Wakamatsucho, Hakodate.

室田　秀文Hidefumi Murota

Otobashi Sumiya 尾頭橋すみや Kanayama/Atsuta-ku/Nakagawa-ku, Aichi Japanese,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)

角谷　進Susumu Sumiya

The Chef's Recommendations

Serves delicious dishes that make the most of the flavors of seasonal ingredients.

Mr. Sumiya was born in 1960 in Aichi and raised in a fishing family. His parents' house also ran an agriculture business, so high-quality fish and vegetables were always close to him. So, he naturally entered the culinary world because of his interest in food. After graduating from high school, he worked at a Japanese restaurant and then honed his skills in Japanese cuisine at various restaurants, such as Japanese restaurants and Kaiseki restaurants. In 2007, he opened his dream restaurant, Otobashi Sumiya. Every day, he devotes himself to "creating a restaurant where diners can fully enjoy the season's delicacies."

角谷　進Susumu Sumiya

RY'S cafe bar RY'S cafe bar Maruyama Park, Hokkaido Wine Bar,Bars (pubs) / General / Italian / Wine

植木　虎之介Toranosuke Ueki

Researching every day in pursuit of "customer satisfaction."

Mr. Ueki is the chef at RY'S cafe bar. With his parents being cooks, he had many opportunities to be exposed to food from an early age. His interest in food grew daily, and he eventually became a chef himself. In addition to the recipes he has learned in his native environment, he takes on the challenge of developing a variety of menus, incorporating various self-taught ideas. He always seeks customer satisfaction, strives to improve his cooking skills, and creates more attractive menus.

植木　虎之介Toranosuke Ueki

Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch ひとりしゃぶしゃぶ七代目松五郎新宿東宝ビル店 Shinjuku West Exit/Tochomae, 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 smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.

He has been in charge of Hitori Shabu Shabu Nanadaime Matsugoro since its launch, having previously worked at the group's sukiyaki restaurant, Kuriya Nanadaime Matsugoro. Offering delicious shabu-shabu to people in Japan and abroad as a fast food restaurant where shabu-shabu can be experienced easily and at a reasonable price. He works daily to please many people with shabu-shabu and sukiyaki, made with carefully selected ingredients, including A4 and A5 Black Wagyu beef.

百瀬　和輝Kazuki Momose

President CHIBO Minami-honten ぷれじでんと千房　南本店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

植田　瞬Shun Ueda

A chef whose delicate skills have raised okonomiyaki to a higher level.

Mr. Ueda was born in 1996 in Fukuchiyama-shi, Kyoto. Having always loved to eat, he aspired to become a chef and entered the food industry. Obtained his chef's license while still in high school, and after graduation, he started working at President CHIBO Minami-honten. He goes to various restaurants to study the flavors and cooking methods. This is all because he wants his customers to be impressed by the food he serves. He says, "I hope that through cooking, people can nourish their energy for tomorrow."

植田　瞬Shun Ueda

Sumiyaki Unafuji Daimaru Kyoto Bettei 炭焼うな富士　大丸京都別邸 Shijo Karasuma/Karasuma Oike, Kyoto Unagi (eel),Japanese / General / Unagi (eel) / Sake

田中　喬也Takaya Tanaka

Mr. Tanaka roasts extra-large blue eels with a red flame and serves the finest eel dishes.

He was born in 1985 in Mie. A head chef at Sumiyaki Unafuji Daimaru Kyoto Bettei. When he was a child, he discovered the joy of cooking when his family praised the food he cooked for them. At 18, he decided to become a professional and joined the Kaburaya Group, which operates the current restaurant. He is particularly excellent in the highly skilled techniques of opening the belly of the eel and char-grilling it over charcoal, for which he was appointed to his current position at the time of the restaurant's opening in September 2023.

田中　喬也Takaya Tanaka

Le Ciel Le Ciel Kunitachi, Tokyo French,Italian/French / French

荻原　哲哉Tetsuya Ogiwara

Various experiences at Japanese or Italian food, hotel and famous restaurants supporting his culinary base

Born in 1979 in Saitama Prefecture. After graduating from a senior high school, he entered a resort hotel [XIV] by Yamanaka Lake. He was originally a service staff, but started a culinary career when he was 20 with admiration for the chef he met there. After working at a restaurant in Atami for 1 year, he moved to Tokyo, and worked at [Ristorante kappas] in Aoyama and other places. He built up further experience at [Auberge Ren] in Hakone for 3 years, at [L'EMBELLIER] in Minami Aoyama for 1 year, and was invited by the owner Mr. Hirata, who used to work at [Ginza L'ecrin] and [AMOUR], to be a chef of [Le Ciel].

荻原　哲哉Tetsuya Ogiwara

Yakiniku Kakura Gion Branch 焼肉かくら　祇園店 Kawabata/Gion, Fukuoka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

永原　圭修Keisuke Nagahara

A promising young chef who learned the basics at culinary school and is now studying hard for yakiniku.

Mr. Nagahara was born in 2000 in Saga. After graduating from high school, he studied knowledge and skills at culinary school and obtained a cooking license. He then worked in kitchen operations at various establishments, including izakaya (Japanese pub). Then, he joined 55 Company based in Saga and operates several restaurants, serving Saga beef and other high-quality yakiniku at reasonable prices in the Kyushu area. Since the spring of 2023, he has worked in the kitchen and as a waiter at the Yakiniku Kakura Gion Branch in Hakata-, Fukuoka City. Currently, he is studying yakiniku very hard.

永原　圭修Keisuke Nagahara

Genghis Khan Hitsujikai no Mise "Itadakimasu" ジンギスカン羊飼いの店『いただきます。』 Susukino, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Hokkaido Cuisine

中島　康晴Yasuharu Nakajima

Yasuharu Nakajima serves up Hokkaido soul food using only the finest ingredients sourced from the very same island he calls home.

Although he was born in Kyoto on April 12th, 1961, Yasuharu Nakajima moved to Sapporo when he was just 100 days old. His first encounter with the restaurant business was when he got a job in one while still a student, although he then went on to work in an unrelated sector for many years. However, Genghis Khan, Hokkaido's soul food, managed to bring him back to the culinary world. Nakajima wanted to open a restaurant that specialized in Hokkaido-bred lamb, so he decided his first step would be to raise his own sheep. Over a period of years, he slowly built up his flock until nine years later in 2012, when he was finally able to open his restaurant, Genghis Khan Hitsujikai no Mise "Itadakimasu". As an adult who has a responsibility towards food, Nakajima also runs projects to strengthen ties with children.

中島　康晴Yasuharu Nakajima

Yakitori Shouchan Roppongi Branch 焼き鳥　ショウチャン　六本木店 Roppongi, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Beer

寺田　大地 Daichi Terada

Mr. Terada knows the joy of customer service and brings pleasure to guests with a smile.

He was born in 1990 in Tokyo. A part-time job he started in high school brought him to the fascination of the food and beverage industry. After five years of part-time work, he was promoted to manager, a position he held for six years. Later, he became interested in serving customers at Izakaya (Japanese-style pubs) and moved to his current company to gain more experience. He acquired more experience in affiliated restaurants and now manages the Yakitori Shochan Roppongi Branch as a manager.

寺田　大地 Daichi Terada

Nihonshu Bar Ryu 日本酒BAR龍 Kumamoto, Kumamoto Bar/Cocktails,Bars (pubs) / Beer / Sake / Local Sake

遠山　智帝Tomotada Toyama

Having entered the culinary world by following in the footsteps of his father, a sushi chef, Mr. Toyama is now passing on the excellent relationship between sake and cuisine.

He was born on December 12, 1978, in Kumamoto-shi. He grew up watching his father, a sushi chef, and he naturally wanted to enter the culinary world. After graduating from Tokiwa Culinary School, he began training at the sushi kappo restaurant Sasasho in Fukuoka. After working at several other restaurants, he became a chef at his family's restaurant, Kinzushi. In 2012, he opened Nihonshu Bar Ryu, aiming to provide a place where people can casually enjoy the depth of sake. He always offers dishes that go well with sake and new sake encounters.

遠山　智帝Tomotada Toyama

Obanzai Kappo Minoru おばん菜割烹みのる Ichinomiya, Aichi Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop

大竹　堂進Takanobu Otake

Mr. Otake is a chef who takes ingredients seriously and conveys the happiness of food.

He was born in 1963 in Aichi. Since childhood, he has loved "making things" and chose the culinary world because he wanted to become an expert. After graduating from high school, he started his training as a chef. He has experience in various genres, including Japanese restaurants, Western restaurants, and hotels. He is currently working at Obanzai Kappo Minoru. With a wealth of knowledge about ingredients that comes from years of experience, he is a chef who approaches ingredients with sincerity and delivers the happiness of eating.

大竹　堂進Takanobu Otake

Yakitori Kappou Shouchan Kichijoji-bettei 焼鳥割烹しょうちゃん　吉祥寺別邸 Kichijoji, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Kaiseki (tea-ceremony dishes)

河村　俊樹Toshiki Kawamura

Mr. Kawamura's solid skills and in-depth knowledge cultivate his passion for food.

He was born in 1980 in Shizuoka. Influenced by his grandparents, who were artisans, he aspired to be a chef since high school. After graduating from a culinary school in Niigata, he worked at a Kaiseki (tea-ceremony dishes) restaurant in Akasaka for three years, a hotel in Shinagawa for three years, and a Sushi restaurant in Tsukiji for five years. After that, he worked at a Japanese restaurant for ten years before joining Yakitori Kappou Shou-chan Kichijoji-bettei last year. Currently, he is working as the head chef.

河村　俊樹Toshiki Kawamura

Nihonryori Tomita 日本料理とみた Kumamoto, Kumamoto Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

冨田　浩Hiroshi Tomita

Mr. Tomita presents the quintessence of Japanese cuisine in a Japanese setting, with dishes that are rich in flavor and make the most of seasonal ingredients.

He was born in 1969 in Kumamoto. The owner of Nihonryori Tomita. While working part-time at a Japanese restaurant, he was praised for the delicious rice balls he made, which awakened his enjoyment of working in the food industry. He trained at a Japanese restaurant in Tokyo for five years, aspiring to become a professional. After returning to Kumamoto and working for many years as a sous chef at a traditional Japanese restaurant and a chef at a Japanese restaurant, he founded his current restaurant in 2008. The restaurant was moved to its current location in 2020. He attracts guests from Japan and abroad with seasonal delicacies and cordial hospitality in an elegant Japanese space.

冨田　浩Hiroshi Tomita

Restaurant ranking

Browsing history

PIZZAHOUSE

He was brought up with home-grown vegetables, fruits, and rice, and always felt close to food

Akasaka Shikian Yoetsu

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

ROZZO SICILIA

Dream of 2 apprentices after 10 years.

Unagi no Masa

Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.

Daigomi

Mr. Akeno has developed skills and a deep love for ingredients to take his cooking to the next level.

An no Ie

A mother wants children to eat real food.

Fresh Seafood Ikasei Main Branch

Coming home after 7 years of honing his skill in Tokyo, he has taken over the helm of the family business.

Otobashi Sumiya

Serves delicious dishes that make the most of the flavors of seasonal ingredients.

RY'S cafe bar

Researching every day in pursuit of "customer satisfaction."

Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch

Mr. Momose brings smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.

President CHIBO Minami-honten

A chef whose delicate skills have raised okonomiyaki to a higher level.

Sumiyaki Unafuji Daimaru Kyoto Bettei

Mr. Tanaka roasts extra-large blue eels with a red flame and serves the finest eel dishes.

Le Ciel

Various experiences at Japanese or Italian food, hotel and famous restaurants supporting his culinary base

Yakiniku Kakura Gion Branch

A promising young chef who learned the basics at culinary school and is now studying hard for yakiniku.

Genghis Khan Hitsujikai no Mise "Itadakimasu"

Yasuharu Nakajima serves up Hokkaido soul food using only the finest ingredients sourced from the very same island he calls home.

Yakitori Shouchan Roppongi Branch

Mr. Terada knows the joy of customer service and brings pleasure to guests with a smile.

Nihonshu Bar Ryu

Having entered the culinary world by following in the footsteps of his father, a sushi chef, Mr. Toyama is now passing on the excellent relationship between sake and cuisine.

Obanzai Kappo Minoru

Mr. Otake is a chef who takes ingredients seriously and conveys the happiness of food.

Yakitori Kappou Shouchan Kichijoji-bettei

Mr. Kawamura's solid skills and in-depth knowledge cultivate his passion for food.

Nihonryori Tomita

Mr. Tomita presents the quintessence of Japanese cuisine in a Japanese setting, with dishes that are rich in flavor and make the most of seasonal ingredients.