Chef search result : Page 40

Hikariya Higashi ヒカリヤ　ヒガシ Matsumoto Station, Nagano Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

?橋　有希Yuuki Takahashi

Making the best use of the rich bounty of Shinshu, Mr. Takahashi presents dishes full of wild flavor.

He was born in 1979 in Nagano. After graduating from Oda Cooking College, he joined Nadaman Co., Ltd. He worked for 13 years at "Kaiseki Ichukyo" in Ome-shi, Tokyo, where he served as sous chef. Then, he worked as a head chef at Kona Besso in Izunagaoka Hot Springs, Izunokuni-shi, Shizuoka for 5 years, and then joined Tobira Holdings Co., Ltd. He currently works at Hikariya Higashi as the general chef of Japanese cuisine.

?橋　有希Yuuki Takahashi

Nihon Yakiniku Hasegawa Ginza Main Branch 日本焼肉　はせ川　銀座本店 Ginza, Tokyo Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Sake

益田　宜明Noriaki Masuda

A chef who specializes in Japanese cuisine creates possibilities for new yakiniku dishes.

Mr. Masuda was born in 1974 in Kanagawa. After graduating from high school, he entered the world of Japanese cuisine at 18. His chef career began at a ryokan(Japanese hotel) in Izu, Shizuoka. Later, he moved to Tokyo and worked at various Japanese restaurants throughout Tokyo city. As a chef dedicated to traditional Japanese cuisine, he has served numerous food connoisseurs. At Hasegawa, he combines his acquired skills and carefully selected ingredients to create new possibilities for yakiniku (Japanese barbecue).

益田　宜明Noriaki Masuda

L'OMBELICO L’OMBELICO Shinjuku Station South Exit/Yoyogi, Tokyo Italian,Italian/French / Italian / Pasta / Wine

千田　健治Kenji Chida

Mr. Chida aspires to be a chef who can move people through culinary creations.

He was born in 1984 in Iwate. The delicious dishes he enjoyed as a child at restaurants and the smiles of his family around the table were memorable and became the starting point for him to become a chef. During high school, he worked part-time at a restaurant, learning both the joys and challenges of cooking. After graduation, he left his hometown to take on new challenges. Upon moving to Tokyo, he gained much experience and continued to hone his skills. He is currently active at L'OMBELICO, which opened in September 2023.

千田　健治Kenji Chida

Butashabu Seiromushi Butasho Nambatei 豚しゃぶ　せいろ蒸し　豚匠　なんば邸 Amerikamura, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Nabe (hot pot)

梁　征哉Seiya Ryo

Mr. Ryo was introduced to the culinary world by his friend.

He was born in December 1994 in Osaka.

梁　征哉Seiya Ryo

Niku Kappo Futago THE JUNEI HOTEL KYOTO 肉割烹ふたごTHE JUNEI HOTEL KYOTO Shichijo/Tambaguchi, Kyoto Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak

稲田　慎也Shinya Inada

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.

稲田　慎也Shinya Inada

Kobe Beef Dining Wagyu Tok Kobe Beef Dining 和牛特区 Shinjuku East Exit/Kabukicho, Tokyo Steak,Yakiniku/Steak / Hamburger Steak / Steak

Kani Ryori Kanetsuna かに料理　かね綱 Saijo/Higashihiroshima, Hiroshima Kaiseki (course menu),Japanese / General / Crab / Kaiseki (traditional multi-course meal)

兼綱　尚徳Hisanori Kanetsuna

Mr. Kanetsuna values the importance of the relationship with people every day, serving the finest crab dishes.

He was born in 1960 in Hiroshima. Started his career as a crab chef at Kani Doraku in Osaka. After honing his skills for over 20 years, he returned to his hometown of Hiroshima. After that, he worked hard to have his own restaurant and opened Kanetsuna in 2000 as the owner. With a keen eye for selecting crabs and a proven skill honed over many years specializing in crab dishes, he invites visitors to enjoy a moment of bliss.

兼綱　尚徳Hisanori Kanetsuna

ISAGO (Hotel ISAGO Kobe) いさご（ほてるISAGO神戸） Shin-Kobe/Kitano, Hyogo Kaiseki (course menu),Japanese / General / Shabu-shabu (boiled meat slices) / Kaiseki (traditional multi-course meal)

川向　和美Kazumi Kawamukai

Mr. Kawamukai provides visitors with seasonal flavors and pleasant moments.

He was born on June 22, 1959, in Kada, Wakayama Prefecture. To master the art of Japanese cuisine, he trained at some of Japan's finest ryotei (Japanese-style restaurants) and ryokan (Japanese-style inns). After studying the essence of Japanese cuisine and honing his skills at "Villa Jyusouya" in Shigisan, Nara, "Kyoto Cuisine Hamatoku" in Kyoto, "Kappo Nakano" in Osaka, "Ogawaya" in Gero Onsen, and "Tenryukaku" at Ryozenji in Nara, he joined ISAGO. With a wealth of experience and solid skills, he expresses the tradition and delicacy of Japanese cuisine in each dish. He continues to face Japanese cuisine with deep knowledge and passion.

川向　和美Kazumi Kawamukai

Kagoshima Karen Ginza Branch 鹿児島華蓮銀座店 Ginza, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Steak / Shochu

下山　昭男Akio Shimoyama

Mr. Akio Shimoyama loves cooking since he was young, and chose a job that could make people happy.

Mr. Shimoyama was born in 1965 in Aomori. As a child, he was captivated by French cuisine when he saw the television drama series "The Emperor's Cook," which led to him aiming to become a chef when he was 18. He trained at a specialty restaurant in Tokyo, then went to France when he was 28, where he learned authentic flavors. After returning to Japan, he worked as a chef in Ginza, the most exciting area in the country. At one point, he became truly impressed by Kagoshima's black beef and black pork when he visited that area to study tea. It led him to work at the Ginza branch of Kagoshima Karen since July 2023.

下山　昭男Akio Shimoyama

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

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

Waniku Shokudo Wa Wa Wa 和肉食堂WWW −輪和笑− Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)

石原　大輔Daisuke Ishihara

Mr. Ishihara offers inspiring dishes of freshness and delicacy.

He was born in 1981 in Osaka. Following his childhood dream of becoming a chef, he studied at a Japanese restaurant in Osaka, Kourinbo. After that, he has been working as a chef at Waniku Shokudo Wa Wa Wa. His seasonal course meals are highly acclaimed and attract many fans.

石原　大輔Daisuke Ishihara

Kumamoto Prince Garden Yamamuro Okubo Branch 熊本プリンスガーデン山室大窪店 Kumamoto, Kumamoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Salad

宮本　崇Miyamoto Takashi

Mr. Miyamoto became a chef, so he could use all the experience gained in the past.

Mr. Miyamoto was born in 1971 in Kumamoto. Having originally worked in meat processing and sales, he decided to enter this field because he wanted a job where he could use his experience. He chose to be a chef and had the opportunity to join Kumamoto Nurubon Garden Yamamuro Okubo, where he learned all the knowledge about cooking. In 2015, he was selected as a chef and has worked in this role ever since. With years of experience, he can select top-quality ingredients. His discerning eye and skillful hands make exceptional dishes that receive praise.

宮本　崇Miyamoto Takashi

Hakata Ajidokoro Iroha 博多味処いろは Kawabata/Gion, Fukuoka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Chicken / Nabe (hot pot) / Mizutaki (chicken hot pot)

原田　隆史Takashi Harada

Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.

Born in Fukuoka in 1986. He was born as 4th generation of [Iroha], a restaurant renowned for its mizutaki (chicken hotpot). He has kept his palate pure, and he has only known the taste of his own family's mizutaki. After graduating from high school, he learned his knife skills at a fishmonger, later joining the company as an apprentice. He took over as head chef at his family business at a young age due to his father taking ill. Through trials and tribulations, he has maintained the flavors that brought popularity to his family.

原田　隆史Takashi Harada

El Torito Ikebukuro Nishiguchi エルトリート　池袋西口店 Ikebukuro West Exit, Tokyo Mexican/Central American,Global/International / American / Mexican/Central American / Imported Beer

ハイメ　ビヤローボスロドリゲスChef / Jaime Villalobos Rodriguez

The Chef's Recommendations

Gained experience at a restaurant in Mexico and then challenged himself to bring his skills to Japan.

Mr. Rodriguez was born in Mexico in 1993. He started his career at his family restaurant in Mexico. Having gained experience in the kitchen there, he decided to take on the challenge of bringing his native flavors to Japan by joining the kitchen staff at El Torito.

ハイメ　ビヤローボスロドリゲスChef / Jaime Villalobos Rodriguez

Sumibi Yakitori to Hakata Motsunabe Nagare Nishiki Main Branch 炭火焼き鳥と博多もつ鍋　ながれ　錦本店 Nishiki-sanchome, Aichi Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)

寺口　真央Mao Teraguchi

The Chef's Recommendations

Ms. Teraguchi is creating a store with an attractive atmosphere that makes people want to stop by.

She was born in 1988 in Aichi. Her interest in cooking was developed by a restaurant manager she met in high school. At Nagare, she tries to preserve the human connection with the enjoyment of cooking, to prepare delicious food for her customers, and to make sure that they fill their hearts as well as their stomachs as they dine. She values the relationship between herself, cooking, and customers.

寺口　真央Mao Teraguchi

Yamato Ryori Tsukiji Ihachi Nigou 倭料理　築地伊八　弐號 Tsukiji, Tokyo Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Sushi / Steak

岩本　隆嗣Takashi Iwamoto

Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.

He was born in 1972 in Hyogo. From an early age, he was exposed to the world of food at his uncle's sushi restaurant, and this environment nurtured his passion for cooking. He developed his skills at Kyoto's famous restaurant Kitcho and in Kobe, acquiring a delicate sense of taste as well. As he gained experience, he also learned to value the emotions and stories behind the food. Later, he decided to join the current restaurant because he shared the passion and enthusiasm of the owner. Currently, he is demonstrating his skills fully at Tsukiji Ihachi Nigou.

岩本　隆嗣Takashi Iwamoto

Miyajimazushi Maimon 宮島鮨まいもん Hatsukaichi/Otake, Hiroshima Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

原田直幸Naoyuki Harada

Mr. Harada offers a "luxurious time" with the finest ingredients.

He was born in 1994 in Hiroshima. After graduating from culinary school, he worked for the world-famous "Al che-cciano", an Italian restaurant group. He returned to Hiroshima in 2015 with the opening of Miyajima Bocca Al-che-cciano, the predecessor of Miyajimazushi Maimon. He worked as a sous chef and manager at the restaurant. When it closed, he went to Kanazawa to learn sushi. In 2020, he was appointed as manager with the opening of Miyajimazushi Maimon. He pursues genre-defying deliciousness with the techniques he has gained in Italian cuisine and sommelier knowledge.

原田直幸Naoyuki Harada

Milky Wave ミルキーウェイブ Kawagoe, Saitama General,Western / General / Omurice (omelet rice) / Cake

小澤　勇Isamu Ozawa

His starting point was the flavor of the chicken rice he ate as a child

Chef Ozawa's starting point was the flavor of the chicken rice he ate as a child. He trained for 8 years at a French restaurant in Ginza and at a steakhouse in Roppongi. In 1978 he opened Milky Wave in his hometown Kawagoe. This year is the restaurant's 37th year in business.

小澤　勇Isamu Ozawa

Rokkasen Nishiguchi Main Branch 六歌仙西口本店 Shinjuku West Exit/Tochomae, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

迫田　進一郎Shinichiro Sakoda

Welcoming guests with gracious customer service.

Was born in 1972 in Kagoshima. He originally worked in another field, but had the opportunity to join the food service industry. Day by day, as he continued to see customers' happy faces, he grew to understand how wonderful the industry was. As the owner of Rokkasan, he warmly welcomes every guest.

迫田　進一郎Shinichiro Sakoda

Restaurant ranking

Browsing history

Hikariya Higashi

Making the best use of the rich bounty of Shinshu, Mr. Takahashi presents dishes full of wild flavor.

Nihon Yakiniku Hasegawa Ginza Main Branch

A chef who specializes in Japanese cuisine creates possibilities for new yakiniku dishes.

L'OMBELICO

Mr. Chida aspires to be a chef who can move people through culinary creations.

Butashabu Seiromushi Butasho Nambatei

Mr. Ryo was introduced to the culinary world by his friend.

Niku Kappo Futago THE JUNEI HOTEL KYOTO

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

Kobe Beef Dining Wagyu Tok

Kani Ryori Kanetsuna

Mr. Kanetsuna values the importance of the relationship with people every day, serving the finest crab dishes.

ISAGO (Hotel ISAGO Kobe)

Mr. Kawamukai provides visitors with seasonal flavors and pleasant moments.

Kagoshima Karen Ginza Branch

Mr. Akio Shimoyama loves cooking since he was young, and chose a job that could make people happy.

Ristorante Quattro Foglio

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

An no Ie

A mother wants children to eat real food.

Waniku Shokudo Wa Wa Wa

Mr. Ishihara offers inspiring dishes of freshness and delicacy.

Kumamoto Prince Garden Yamamuro Okubo Branch

Mr. Miyamoto became a chef, so he could use all the experience gained in the past.

Hakata Ajidokoro Iroha

Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.

El Torito Ikebukuro Nishiguchi

Gained experience at a restaurant in Mexico and then challenged himself to bring his skills to Japan.

Sumibi Yakitori to Hakata Motsunabe Nagare Nishiki Main Branch

Ms. Teraguchi is creating a store with an attractive atmosphere that makes people want to stop by.

Yamato Ryori Tsukiji Ihachi Nigou

Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.

Miyajimazushi Maimon

Mr. Harada offers a "luxurious time" with the finest ingredients.

Milky Wave

His starting point was the flavor of the chicken rice he ate as a child

Rokkasen Nishiguchi Main Branch

Welcoming guests with gracious customer service.