Chef search result : Page 46

Shutoku 2nd Branch 秀徳2号店 Tsukiji, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)

福里　優一郎Yuichiro Fukusato

Inspired by a sushi chef during elementary school, Mr. Fukusato aspired to become a sushi chef and continues to hone his skills daily.

He was born in 1979 in Tokyo. In elementary school, he visited a sushi restaurant with his family. He was fascinated by the sight of sushi chefs making sushi and aspired to become a sushi chef himself. At 17, he began training as a sushi chef at Tsukiji Sushiko. Afterward, he honed his skills by working at various sushi restaurants throughout Tokyo. Finally, he joined Shutoku in 2012. Currently, he serves as the manager of Shutoku 2nd Branch, where he continues to uphold the taste of this renowned restaurant.

福里　優一郎Yuichiro Fukusato

Shibuya Teppanyaki Rin 渋谷鉄板焼き凛 Shibuya Center-Gai/Koen-Dori, Tokyo Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

SKYTREE(R) VIEW RESTAURANT REN スカイツリー(R)ビューレストラン簾 Kinshicho/Sumiyoshi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / French / Steak

宮本　哲也Tetsuya Miyamoto

Master chef of Japanese cuisine.

Mr. Tetsuya Miyamoto is the Technical Director of Nihon-ryori Kenkyukai (society for research on Japanese cuisine), as well as the Chairman of the Toho Cooks Association. After working as the Japanese cuisine master chef at Utsunomiya Tobu Hotel Grande, he became the Japanese cuisine master chef of Tobu Hotel Levant Tokyo in April 2019.

宮本　哲也Tetsuya Miyamoto

Japanese Omakase Restaurant YOSAKURA 日本料理　世桜 Minamisemba, Osaka Japanese,Japanese / General / Japanese Beef Steak / Sushi

安部　七波Nanami Abe

Ms. Abe leaves her living proof by doing valuable work for the world and others.

She was born in 1994 in Nagasaki. With a high aspiration to contribute to world peace, she is now working in the kitchen of YOSAKURA to connect people worldwide through food. In addition to training at a culinary school and a kappo restaurant, she has also managed a membership ramen restaurant. When it comes to making guests smile, she spares no effort to consider even the most minor details, such as the selection of food ingredients and tableware. With warm and heartfelt customer service, she continues to contribute to the happiness of visitors today.

安部　七波Nanami Abe

Sushi Onikai 鮨　おにかい Nakameguro, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

坂本　和樹Kazuki Sakamoto

Mr. Sakamoto has honed his skills in Japanese cuisine, but the sushi course is what will win you over.

Mr. Sakamoto was born in 1983 in Kanagawa Prefecture. After training at a Kyoto restaurant for 5 years, he honed his skills in the sushi department of Nadaman restaurant in a hotel in Tokyo, Nadaman in Yokohama, and other such places. He has been involved with Sushi Tsukiuda since its opening in September 2016. At Sushi Onikai, he has served as head chef since it opened in November 2019. As a sister restaurant of Sushi Tsukiuda, it mainly serves nigiri. While many restaurants offer a course of nigiri with side dishes, this restaurant is trying to compete primarily with nigiri and to satisfy customers with sushi alone.

坂本　和樹Kazuki Sakamoto

Sushisai Wakichi 鮨菜　和喜智 Maruyama Park, Hokkaido Sushi,Japanese / Sushi

田村　光明Mitsuaki Tamura

The Chef's Recommendations

Encounter the world of sushi greatly chenged his life

Born 1970 in Otaru, and grew up in Sapporo. Dropped out of college, and went to Tokyo. For a quick job, he started working as a dish washer at a mass-production sushi store as a part-time job. There, he was promoted from part-timer to employee. He discovered sushi here, and then trained at [Sushi Hisashi] in Seta. After six years of training, he returned to his hometown Hokkaido. He opened [Sushisai Wakichi] at 32 years old. The restaurant was renovated in 2007, and he started the current Omakase-only style.

田村　光明Mitsuaki Tamura

Tokachi-butadon Ippin Sapporo Station Stellar Place Branch 十勝豚丼いっぴん　札幌駅ステラプレイス店 Sapporo Station, Hokkaido Japanese,Japanese / General / Donburi (rice bowl) / Hokkaido Cuisine

中村　貴紀Takanori Nakamura

The phrase customers say how delicious the food was, is everything the chef works for

While still a student, he discovered the joy of cooking while working part-time at an Izakaya (Japanese pub). After that, he managed a number of restaurants for “Muroran Yakitori Yoshidaya” and “Tokachi Butadon Ippin” before assisting in the opening of a branch restaurant at Stellar Place. With his creed of making each and every dish with the greatest of care, he goes about his daily preparations. He says that hearing customers tell him that his food was delicious is particularly moving. The butadon (pork bowl) prepared by Mr. Nakamura is infused with the gratitude he has for his customers, and people throng to the shop every day in search of that delicious taste.

中村　貴紀Takanori Nakamura

Sabatini di Firenze Tokyo Branch サバティーニ　ディ　フィレンツェ　東京店 Hibiya/Yurakucho, Tokyo Italian,Italian/French / Italian / Steak / Wine

BALDI VIRGIGLIOBaldi Virgiglio

Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.

Mr. Virgiglio was born in 1951 in Lucca, Tuscany, Italy, where the main restaurant is located. He specializes in Tuscan cuisine, which he has been familiar with since childhood. He has been studying since the age of 17 in Italy and France. He devoted himself to learning in Italy at "San Domenico Palace Hotel", "Harry's Bar", "AL SORRISO", and other such famous Michelin-starred restaurants. In 1981, he became a chef at Sabatini di Firenze Tokyo branch. He brings Japan the spirit of orthodox Italian cuisine that emphasize unique ingredients.

BALDI VIRGIGLIOBaldi Virgiglio

Kyoboshi 京星 Gion, Kyoto Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / General / Kaiseki (tea-ceremony dishes)

榊原　俊徳Toshinori Sakakibara

Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].

He was born in 1969. As [Kyoboshi] was relocated from Gion to Tokyo, he was also born and brought up in Tokyo. After graduating from high school and having training at a famous traditional Japanese restaurant in Hyogo for 4 years, he went back to [Kyoboshi] in Ginza, as his father, the previous generation became sick. After having some more training under his father, he opened his own restaurant at the age of 22 in Gion, where [Kyoboshi] was originally founded. He has gained new layers of fans by suggesting new ideas such as serving tempura of sweet potato with brandy and sugar, while preserving the traditional taste of the restaurant. The restaurant has established its position and become world renowned.

榊原　俊徳Toshinori Sakakibara

Otaru Masazushi Main Branch おたる政寿司　本店 Otaru/Yoichi/Shakotan, Hokkaido Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

中村　圭助Keisuke Nakamura

Born as the second son in the lineage of Otaru Masazushi, a well-established restaurant with a long history!

After returning home in 2006 after training at a major sushi restaurant in Tokyo for three years, Mr. Nakamura demonstrated his aptitude in multiple areas: he assumed responsibility for buying ingredients for all of Otaru Masazushi's branches, launched new businesses such as the Third Generation Otaru Nakamuraya delivery division, Rakuten online sales, and catalogue sales, and more. In 2007, he won gold in the Hokkaido Sushi Skill Competition, and in 2009 he won the Otaru Masazushi Company-wide Skill Competition, showing high skill in making sushi in addition to an entrepreneurial streak. He now is truly a sushi artisan, becoming the third generation of his restaurant.

中村　圭助Keisuke Nakamura

Sushi Gotoku 鮨五徳 Dogenzaka/Shinsen, Tokyo Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)

上野　純平Junpei Ueno

Longing for a job as a "craftsman" who spends a lifetime pursuing one's technique.

Mr. Ueno was born in 1976 in Niigata. After 13 years of apprenticeship at a sushi restaurant in Setagaya, he opened his sushi restaurant, Sushi Gotoku, in Shibuya Kamiyama-cho. On its 10th anniversary, it relocated to its current location in the same Kamiyama-cho. He wanted to offer not only sushi but also a course menu with various dishes to enjoy, so he experienced various cuisines at other sushi restaurants, Japanese cuisine, and French cuisine for three months before opening the restaurant. Since the restaurant opened in 2007, he has attracted many customers by serving sushi and dishes such as terrine and mousse, a fusion of Japanese and French cuisine, matched with both sake and wine in the course.

上野　純平Junpei Ueno

quinto quinto Nakameguro, Tokyo Innovative/Fusion,Sosaku (creative) / General / General / Wine

今井　恒三Kozo Imai

Always with the guest in mind, Mr. Imai seeks out the most innovative and unique dishes.

He was born in 1982 in Kanagawa. He developed a passion for bringing joy to people through cooking. After graduating from culinary school, he began a career as a Japanese cuisine chef. He dedicated himself to Japanese cuisine during his twenties, training under a respected chef. At the age of 30, he switched to Italian cuisine. He took on a new challenge as an opening staff member of an Italian restaurant. Later, he joined his current company. Involved in managing several restaurants, he is currently the chef of quinto.

今井　恒三Kozo Imai

Sushiya Nobu すしや宣 Hiroo, Tokyo Sushi,Japanese / Sushi / Soba (noodles) / Sake

皆川　宣央Nobuo Minagawa

Experience and passion poured into each dish, an endless pursuit of Japanese beauty.

Mr. Minagawa was born in 1983 in Gunma. From an early age, he loved to create things with his own hands, and as he grew up, he became deeply fascinated with the artistry of Japanese cuisine. After eight years of training at a sushi restaurant, he worked at a Japanese cuisine and Unagi (eel) dishes restaurant for ten years, followed by two years honing his skills at a soba specialty restaurant. In 2022, he opened Sushiyab Nobu, offering an original course featuring a wide range of dishes, including sushi, Japanese cuisine, and soba.

皆川　宣央Nobuo Minagawa

Nikuya Setsugekka NAGOYA 肉屋雪月花NAGOYA Nagoya Station, Aichi Kaiseki (course menu),Japanese / General / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

田中　覚 Satoru Tanaka

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku (Japanese barbecue) restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.

田中　覚 Satoru Tanaka

Kappa Ramen Honpo Sennichimae Branch 河童ラーメン本舗　千日前店 Namba, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)

小山Koyama

A big ramen lover decided to make ramen noodles by himself

He started working at a ramen shop as a part-time as he loved ramen noodles. As he really liked the shop owner, he decided to be a chef there. There are several shops in his ramen chain, however they all serve different soups depending on the area. He tries to take root in the area with their [only 1] taste.

小山Koyama

Tempura Kitagawa 天ぷら北川 Ebisu, Tokyo Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Sake

村田　直彦Naohiko Murata

A Tempura and Sushi master offers a new impression through skills accumulated from the age of 16.

Mr. Murata was born in 1982 in Shizuoka. Raised in a family of sushi chefs, he began his apprenticeship at the age of 16 at his family's. At a Michelin two-star tempura restaurant, he learned the essentials of tempura by watching and learning directly from the master next to the main counter. After that, he thoroughly mastered fish preparation and aging skills at a one-star sushi restaurant. Seeking to explore a different angle from tempura, he honed his unique sensibility in the world of sushi. His dishes are the result of his broad experience and deep inquisitiveness, reflecting his respect for the ingredients and his mastery of cooking.

村田　直彦Naohiko Murata

Piopiko Piopiko Shijo Karasuma/Karasuma Oike, Kyoto Mexican/Central American,Global/International / Mexican/Central American / Asian Creative Cuisine / Cocktail

上北　哲也Tetsuya Uekita

Fascinated by Mexico's unique flavor, Mr. Uekita deepened his cuisine exploration.

He was born in 1983 in Osaka. Being fascinated by the delicious vegetables his grandmother grew when he was a child was the starting point for his career as a chef. Upon graduating from university, he moved to the United States. While receiving agricultural training, he worked with Mexicans and was introduced to Mexican food. After returning to Japan, he started his career as a chef at a Japanese restaurant in Osaka, gaining experience in various genres such as cafes and Italian. In 2020, he was appointed chef of Piopiko in Ace Hotel Kyoto, as his solid skills and multinational experience were in high demand.

上北　哲也Tetsuya Uekita

Sushi Tenkawa 鮨　天川 Ebisu, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

藤平　真一Shinichi Fujihira

Mr. Fujihira takes a new step forward as a restaurant owner, carrying a long-standing tradition.

He was born in 1990 in Tochigi. Born in a sushi restaurant in business since his grandfather's generation, he grew up close to cooking from an early age. After graduating from Musashino Cooking College, he trained at Sushi Tenkawa in Ginza, where he deepened his skills and knowledge. In 2011, he moved to Ebisu Hoshi, which opened as a branch in Ebisu and demonstrated his skills. In 2021, Hoshi took over the name of "Sushi Tenkawa," which was closed, and he became the owner of the newly born Sushi Tenkawa.

藤平　真一Shinichi Fujihira

KABEAT KABEAT Kayabacho, Tokyo Other countries,Global/International / Italian / General / French

平　雅一Masakazu Taira

Offering culinary experience brought by up-and-coming chefs in a variety of genres.

Mr. Taira honed his skills at famous Italian restaurants such as Acqua and Takubo and starred restaurants in Italy. Using ingredients selected from all over Japan, he transforms them into his own creative Italian cuisine, which fascinates his guests. KABEAT has five chefs who are experts in Italian cuisine, American cuisine, French cuisine, Japanese cuisine, and desserts, and they create and serve menus that make the most of the ingredients. Their menu, which combines their unique style with a sense of the season, will bring a fresh color to any occasion's dining experience.

平　雅一Masakazu Taira

Asagaya Birdland 阿佐ヶ谷バードランド Asagaya/Koenji, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

千野　桂一Keiichi Chino

The Chef's Recommendations

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

Born in Nagano prefecture in 1972, Mr. Chino was enamored with French and Italian cuisine in his younger days, but he took a part-time job at Birdland when he was 24. Working under the supervision of master chef Toshihiro Wada, Mr. Chino became completely fascinated by the profound nature of yakitori. Four years later, he was appointed as a restaurant manager and since then, has devoted himself to his study of yakitori and has now been working at Birdland for eight years. In 2004, he set up Asagaya Birdland independently. It was given an award by the famous restaurant guide in 2015.

千野　桂一Keiichi Chino

Restaurant ranking

Browsing history

Shutoku 2nd Branch

Inspired by a sushi chef during elementary school, Mr. Fukusato aspired to become a sushi chef and continues to hone his skills daily.

Shibuya Teppanyaki Rin

SKYTREE(R) VIEW RESTAURANT REN

Master chef of Japanese cuisine.

Japanese Omakase Restaurant YOSAKURA

Ms. Abe leaves her living proof by doing valuable work for the world and others.

Sushi Onikai

Mr. Sakamoto has honed his skills in Japanese cuisine, but the sushi course is what will win you over.

Sushisai Wakichi

Encounter the world of sushi greatly chenged his life

Tokachi-butadon Ippin Sapporo Station Stellar Place Branch

The phrase customers say how delicious the food was, is everything the chef works for

Sabatini di Firenze Tokyo Branch

Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.

Kyoboshi

Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].

Otaru Masazushi Main Branch

Born as the second son in the lineage of Otaru Masazushi, a well-established restaurant with a long history!

Sushi Gotoku

Longing for a job as a "craftsman" who spends a lifetime pursuing one's technique.

quinto

Always with the guest in mind, Mr. Imai seeks out the most innovative and unique dishes.

Sushiya Nobu

Experience and passion poured into each dish, an endless pursuit of Japanese beauty.

Nikuya Setsugekka NAGOYA

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

Kappa Ramen Honpo Sennichimae Branch

A big ramen lover decided to make ramen noodles by himself

Tempura Kitagawa

A Tempura and Sushi master offers a new impression through skills accumulated from the age of 16.

Piopiko

Fascinated by Mexico's unique flavor, Mr. Uekita deepened his cuisine exploration.

Sushi Tenkawa

Mr. Fujihira takes a new step forward as a restaurant owner, carrying a long-standing tradition.

KABEAT

Offering culinary experience brought by up-and-coming chefs in a variety of genres.

Asagaya Birdland

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).