Chef search result : Page 69

Yakiniku Sansuien East Entrance 焼肉　三水苑　東口店 Sendai Station East Exit, Miyagi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)

国本　仁基KUNIMOTO JINKI

Independently continuing the legacy of his grandmother and mother. Earnestly making yakiniku (Japanese BBQ).

He was born in 1969 in Sendai city, Miyagi prefecture. As a child, he helped out in the yakiniku restaurant started by his grandmother. Gaining experience over the years, he decided to branch out and open his own shop, the Yakiniku Sansuien. Gaining fame for its high quality meat and excellent cuts, a second branch, the Yakiniku Sansuien East Entrance was opened in June 2014.

国本　仁基KUNIMOTO JINKI

Men Urayama Sakae Main Branch 麺うら山　栄本店 Fushimi, Aichi Ramen,Ramen (noodles)

青山　耕士Koji Aoyama

The leader of Men Urayama, serving delicate flavors piping hot.

After obtaining a chef's license, Mr. Aoyama started working as a manager at Men Urayama. He offers beautiful and delicious ramen every day, using the broth created by the chefs at Sushi Urayama, carefully boiling the noodles, and delicately arranging the toppings. He is passionate about one of Men Urayama's specialties: providing "a bowl of soup that can be eaten hot to the last" with great care and attention to detail.

青山　耕士Koji Aoyama

Yakiniku Tokugawaen Hisaya-odori branch 焼肉　徳川苑　久屋大通店 Marunouchi, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Naengmyeon (Korean cold noodle) / Yakiniku (grilled meat) / Korean

中島　惇平Junpei Nakashima

Mr. Junpei Nakashima surprises and impresses guests with his splendid cuisine, space, and service.

Mr. Junpei Nakashima was born in 1995 in Saga Prefecture. He grew up near a ranch and his relatives ran a meat processing plant, so he was familiar with beef and naturally decided to become a chef. He graduated from a culinary school and then joined Nagoya Marriott Associa Hotel. After that, he actively worked at Teppan Dining Shu Sakae & Meieki branches, and also became the manager of Steak Taka. Currently, he is active at Yakiniku Tokugawaen Hisaya-odori branch, working hard to create the best space and offer exquisite cuisine that continuously surprises and impresses the guests.

中島　惇平Junpei Nakashima

Sosaku Kushiage Tsuda 創作串揚げ　つだ Shin-Sakae/Higashisakura/Izumi, Aichi Creative,Sosaku (creative) / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

津田　猛TSUDATAKESHI

The Chef's Recommendations

Bringing a new style of making kushiage

After studying French cuisine for 5 years, he took an interest in kushiage (deep fried food on skewers), and studied for 10 years at the Michelin one star restaurant Rokkakutei, in Osaka and Tokyo. In order to bring delicious kushiage to Aichi Prefecture as well, he opened this restaurant on March 4th, 2013.

津田　猛TSUDATAKESHI

Ajisai Shin あじ彩　真 Okayama Station, Okayama Japanese,Japanese / Kaiseki (traditional multi-course meal) / General / Umeshu (plum wine)

野上　真NOGAMI MAKOTO

The Chef's Recommendations

His role as a chef was passed down by his father

Our chef Mr. Nogami's father owned a restaurant that served udon and tempura. He tells us that back then, he had his sight set on running his own cafe some day. He worked as the head chef at a traditional Japanese restaurant for six years before returning to his roots to work another two and a half years as a chef. Ajisai Shin is the first establishment he has ever opened on his own. Here he wants his diners to be able to taste authentic Japanese cuisine in a casual and welcoming atmosphere.

野上　真NOGAMI MAKOTO

Ajikobo Iwasa 味工房いわさ Kokubuncho/Ichibancho, Miyagi Izakaya (Japanese tavern),Taverns / General / Italian / Steak

岩佐　勝Masaru Iwasa

After training at several restaurants, including a French restaurant in a hotel, Mr. Masaru Iwasa opened his own restaurant.

He was born in 1964 in Miyagi prefecture. As his mother was operating an izakaya (Japanese pub), he was naturally interested in cooking. After graduating from high school, he entered [Mitsui Urban Hotel Sendai] which had just opened at that time. He trained there as a chef for approximately 10 years, then he and his acquaintance were involved in opening an Italian restaurant. After working there for approximately 5 years, he opened a western-style pub with counter seats only. Furthermore, he opened [Ajikobo Iwasa] in 2005. It was relocated to its current location and reopened in March, 2020.

岩佐　勝Masaru Iwasa

Yamaji Yosuke 山地陽介 Gion, Kyoto French,Italian/French / French / Wine

山地　陽介Yosuke Yamaji

A young and talented chef trained by top culinary elites like Ducasse and Bocuse.

Born in Osaka in 1977, Mr. Yamaji left for France in 2001 and graduated from Paul Bocuse's culinary institute. From there he went to train further at Alain Ducasse and Astrance. After that he returned home to work at Beige Alain Ducasse and Benoit Tokyo for a brief time before going back to France to serve as the executive chef and maintain the kitchen at Hotel Le Royal Lyon. He also served as an associate executive chef at L'Atelier de Joel Robuchon Etoile, before moving on to work as an executive chef at L'Office Paris. After that he returned home and opened Yamaji Yosuke in June of 2015.

山地　陽介Yosuke Yamaji

Sha Tom Yum Kung Pochana シャー・トムヤムクン・ポーチャナー Ueno, Tokyo Thai/Vietnamese,Other Asian / Thai / Asian Creative Cuisine / Thai Curry

チャイ・ナ・ライChai Na Rai

A chef who loves his homeland of Thailand above all else

Born in Lopburi, Thailand, Mr. Chai Na Rai came to Japan after training at a hotel in Thailand. In Japan, he worked as a chef at the predecessor to [Sha Tom Yum Kung Pochana] in Ueno-Hirokoji. He is skilled in making a wide variety of regional Thai dishes that range from the north of Thailand to the south. With a bright and friendly personality, he has many fans and says, [it makes me happy when I get customers to like Thailand or Thai cuisine.] He also cheerfully provides dishes that are not on the menu if a customer orders it.

チャイ・ナ・ライChai Na Rai

Niku Kappo Katsumata 肉割烹かつまた Ebisu, Tokyo Japanese,Japanese / General / Japanese Beef Steak

芳賀　信彦Nobuhiko Haga

Mr. Haga is an artisan chef of Japanese cuisine who appreciates all the people involved and strives to do his best every day.

He was born in 1983 in Miyagi. Since childhood, he has loved delicious food and cooking and entered the world of food at 18. After honing his skills at several famous restaurants, he became the head chef at Katsumata in June of 2023, where he tries not to be too assertive in his cooking. His motto is to spend every effort to bring out the best ingredients and make no compromises in preparation. He values "people" above all else, including his guests, and he never forgets to thank the people he works with and the producers who deliver the ingredients to him.

芳賀　信彦Nobuhiko Haga

Meshimon Sakemon Santabelle 飯もん酒もん　さんたべーる Gujo, Gifu Italian,Italian/French / Italian / Wine

オーナーシェフOwner Chef

Enjoy the authentic taste of European cuisine from a chef who trained in Italy and France

After graduating from culinary college in Osaka, he mastered the art of authentic European gastronomy in France and Italy. Bringing these flavors back to Osaka, he also developed expertise in Japanese cuisine, eventually choosing to open his own restaurant with the aim of bringing the classic, authentic taste of European food to the people of Gujo. He likes to investigate food and drink pairings, including Italian cuisine with rich yet light wine and fresh sashimi with junmaishu (sake without added alcohol or sugar).

オーナーシェフOwner Chef

Uogashi Maruten Minato 魚河岸丸天　みなと店 Numazu, Shizuoka Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi

坪井　徹TSUBOI TORU

In the pursuit of new cooking while inheriting the founder's knowledge.

He was born in 1979 in Miyagi Prefecture. Since Tsuboi was a young boy he helped his father, who loved fishing and cooking, to prepare the fish that he caught. Through this he developed a passion for cooking and after graduating cooking school began working at a Japanese restaurant in Numazu. He then went to work for a Japanese bar in Fujinomiya and began undertaking the founder's training at "Uogashi Maruten" in his early twenties. He polished his skills at various affiliated restaurants before becoming the manager at "Uogashi Maruten". As he continues the restaurant's traditions, he is also in pursuit of a new style of cooking.

坪井　徹TSUBOI TORU

Shikiha - Kaiseki Yoshihito 志木葉〜懐石よしひと〜 Yokohama Chinatown/Ishikawacho, Kanagawa Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

渡邊　佳人Yoshihito Watanabe

The Chef's Recommendations

Making good use of his rich experience at Japanese restaurants, he offers colorfully decorated dishes.

He was born in 1974 in Yokohama, Kanagawa prefecture. He entered the cooking field after graduating from high school. At the age of 20, he started working under Mr. Kazumi Kurokawa, the grand master Japanese chef of the Odakyu Group, and had training at various renowned restaurants. Then he entered [Shikisaian Kurokawa] and worked as the master chef at [SO] in Kannai, Yokohama, under Mr. Kunikazu Shimomura, the grand master chef of the main branch [Tsuki] in Kannai. In 2011, he opened [Shikiha - Kaiseki Yoshihito].

渡邊　佳人Yoshihito Watanabe

JA Zenno Hyogo restaurant Kobe Plaisir JA全農兵庫　直営レストラン　神戸プレジール Sannomiya, Hyogo Steak,Yakiniku/Steak / Japanese Beef Steak

厚澤　宏行Hiroyuki Atsuzawa

Grew up watching his grandfather and father who were both chefs, and naturally entered the world of cooking.

Born on June 27th, 1972 in Ishikawa Prefecture. His family operated a Sushi restaurant. While watching his grandfather and father work, and helping out at the restaurant, he naturally developed interested in the world of cooking. 1991: Began training at a restaurant in Osaka to learn Italian and French cuisines. 1996: Joined [New Otani Kobe Harborland] 2002: Began serving as a chef at Teppanyaki [Rokko] at the hotel. 2008: Appointed as the first chef at [JA Zenno Hyogo restaurant Kobe Plaisir]. 2012: Began serving as the owner.

厚澤　宏行Hiroyuki Atsuzawa

Uosakaba Pin 魚酒場ピン Jinbocho, Tokyo Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood

田中　翔Sho Tanaka

Displaying his talent with creative dishes that can only be found at Pin

Chef Tanaka was born in Tokyo in 1985. After gaining four years' experience working for the first Pin restaurant, Tachinomi Pin, and its second location, Bistro Pin, he became chef at Uosakaba Pin, the restaurant's third iteration. Utilizing his strength in creative cuisine with a Western-style taste, he strives for beauty in both flavor and presentation.

田中　翔Sho Tanaka

Himeji Sushi-Ichi 姫路　すし一　（スシイチ） Himeji, Hyogo Japanese,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Fugu (blowfish)

久宗　隆一Ryuichi Hisamune

The Chef's Recommendations

A chef who is passionate about the flavor of ingredients

Chef Hisamune was born in Himeji on January 22nd, 1975. He was born into his current position as a second generation chef at Himeji Sushi-Ichi. He was raised looking over his father's shoulder as he worked. His parents' home was in Yamasakicho, Shiso, a town in Hyogo Prefecture surrounded by mountains and rivers, where he was in close touch with nature. That experience influenced him to strive to use techniques that highlight, rather than mask, the essential flavors of his ingredients. After graduating from university, he learned at restaurants in Kyoto, Kobe, and elsewhere before returning to his family restaurant, where he continues to work diligently to build upon his 20 years of experience to become an even better chef.

久宗　隆一Ryuichi Hisamune

Sushi Shirahata 鮨　しらはた Matsushima, Miyagi Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi

白幡　邦友Kunitomo Shirahata

The Chef's Recommendations

Raised by parents running a sushi restaurant, naturally chose to become a sushi chef.

Born in Miyagi Prefecture, 1945. Parents ran a sushi restaurant and a fishmonger, naturally chose to become a sushi chef. After graduating from high school, trained at [Sushi Nakata] in the Imperial Hotel. Returns to his home province, continues to pursue the path of a Sushi craftsman. Puts heart and soul into imparting the joy of the seasonal tastes to the customers that choose this establishment out of the myriad of sushi restaurants around. The delicate craftsmanship has become popular with locals as well as people visiting for business or leisure in the Sendai area.

白幡　邦友Kunitomo Shirahata

Sushi Urayama Main branch 鮨うら山　本店 Sakae, Aichi Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)

小山　和隆Kazutaka Koyama

Mr. Koyama wishes for many people to taste the deliciousness of Hokuriku sushi (sushi developed in the Hokuriku region).

He was born in 1975. He welcomes guests every day, hoping that many people taste the deliciousness of Hokuriku sushi. He is leading busy days to ensure guests can enjoy the seasonal flavors of the Hokuriku region.

小山　和隆Kazutaka Koyama

Hanbe Garden 庭園と料亭　半べえ Minami-ku/Ujina, Hiroshima Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

川村　満Mitsuru Kawamura

He makes people smile with his gorgeous and beautiful kaiseki (traditional Japanese course) cuisine, bringing out the original tastes of carefully-selected ingredients.

He was born in 1963 in Hiroshima prefecture. As he wanted a professional skill on something, he chose to enter the cooking field. After having training at Hanbe Garden for about 10 years, he worked at various restaurant as the master chef, then returned to Hanbe Garden as the executive chef. With the motto [local production for local consumption], he fascinates many people with his beautiful kaiseki (traditional Japanese) cuisine using an abundance of ingredients directly sent from local farms.

川村　満Mitsuru Kawamura

Toriyaki Hajime とり焼　一 Suidobashi, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Oyakodon (chicken and egg bowl)

上山　和巳Kazumi Kamiyama

Mr. Kamiyama is a chef who serves skewers individually with care for customers.

He was born in Saitama. With an interest in the restaurant business and having been exposed to the depth and enjoyment of the industry through part-time work, he began his career as a chef. He decided to pursue a career as a skewer chef and has been honing his culinary skills, intending to become an authentic chef. Currently, he is a chef at Toriyaki Hajime. Using carefully selected ingredients, he cooks them in a way that brings out the best of each part. Once you taste the hot yakitori, you will be impressed by the spread of deliciousness. He continues to provide customers with pleasant experiences.

上山　和巳Kazumi Kamiyama

Steak Kaisen Teppanyaki Kitakaze ステーキ・海鮮　鉄板焼　北風 Hakodate, Hokkaido Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

荒谷　利幸Toshiyuki Araya

The Chef's Recommendations

As a chef, he is making the most of the customer service skills he learnt at a hotel

Chef Araya was born on May 18th, 1974 and is from Yakumo town in Futami-gun, Hokkaido. He studied customer service at the Sapporo Grand Hotel, making use of this experience while training at a famous teppanyaki (grilled on hottplate) restaurant in Sapporo city. He has more than 17 years of experience as a chef, and now shows his skills at Steak Kaisen Teppanyaki Kitakaze.

荒谷　利幸Toshiyuki Araya

Restaurant ranking

Browsing history

Yakiniku Sansuien East Entrance

Independently continuing the legacy of his grandmother and mother. Earnestly making yakiniku (Japanese BBQ).

Men Urayama Sakae Main Branch

The leader of Men Urayama, serving delicate flavors piping hot.

Yakiniku Tokugawaen Hisaya-odori branch

Mr. Junpei Nakashima surprises and impresses guests with his splendid cuisine, space, and service.

Sosaku Kushiage Tsuda

Bringing a new style of making kushiage

Ajisai Shin

His role as a chef was passed down by his father

Ajikobo Iwasa

After training at several restaurants, including a French restaurant in a hotel, Mr. Masaru Iwasa opened his own restaurant.

Yamaji Yosuke

A young and talented chef trained by top culinary elites like Ducasse and Bocuse.

Sha Tom Yum Kung Pochana

A chef who loves his homeland of Thailand above all else

Niku Kappo Katsumata

Mr. Haga is an artisan chef of Japanese cuisine who appreciates all the people involved and strives to do his best every day.

Meshimon Sakemon Santabelle

Enjoy the authentic taste of European cuisine from a chef who trained in Italy and France

Uogashi Maruten Minato

In the pursuit of new cooking while inheriting the founder's knowledge.

Shikiha - Kaiseki Yoshihito

Making good use of his rich experience at Japanese restaurants, he offers colorfully decorated dishes.

JA Zenno Hyogo restaurant Kobe Plaisir

Grew up watching his grandfather and father who were both chefs, and naturally entered the world of cooking.

Uosakaba Pin

Displaying his talent with creative dishes that can only be found at Pin

Himeji Sushi-Ichi

A chef who is passionate about the flavor of ingredients

Sushi Shirahata

Raised by parents running a sushi restaurant, naturally chose to become a sushi chef.

Sushi Urayama Main branch

Mr. Koyama wishes for many people to taste the deliciousness of Hokuriku sushi (sushi developed in the Hokuriku region).

Hanbe Garden

He makes people smile with his gorgeous and beautiful kaiseki (traditional Japanese course) cuisine, bringing out the original tastes of carefully-selected ingredients.

Toriyaki Hajime

Mr. Kamiyama is a chef who serves skewers individually with care for customers.

Steak Kaisen Teppanyaki Kitakaze

As a chef, he is making the most of the customer service skills he learnt at a hotel