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1761 - 1780 of 1837 chefs

Nurukan Sato

ぬる燗 佐藤

  • Roppongi, Tokyo
  • Izakaya (Japanese tavern),Taverns / Crab / Kaiseki (traditional multi-course meal) / Sake

金子 陽樹KANEKO HARUKI

The Chef's Recommendations

Since the more you get to know sake the more interesting it is, these days he is completely engrossed in sake .

Born in 1983 in Tokyo, at 15 he started a part-time job that offered him a way to gain experience in restaurant service. This ended up piquing his interest enough to enter the culinary world as a career. While gathering experience in bars and Japanese-style restaurants, he was able to closely study sake. With an abundance of knowledge in wine and other drinks, he serves as manager at Nurukan Sato, where he gets to pursue his love of sake full-time.

金子 陽樹KANEKO HARUKI

Hakata Chuka Soba Marugen

博多中華そば まるげん

  • Hirao/Kiyokawa, Fukuoka
  • Ramen,Ramen (noodles) / Gyoza (dumplings) / Tantanmen (tantan ramen) / Tsukemen (noodles served separately from dip soup)

鈴木 克学SUZUKI YOSHITAKA

Aiming for a new, loved flavor in his native Hakata

He's loved eating since the beginning, and, a few years into being a cook after collecting experience in western and Italian restaurants, he had a fateful meeting with a certain bowl of ramen. From there, his course was decided. Returning to his native Hakata, he succeeded in developing through repeated trial and error a hitherto-untasted brand new flavor. Since then, he's earned the affection of many customers, and not just locals at that.

鈴木 克学SUZUKI YOSHITAKA

Akasaka Rikyu Ginza

赤坂璃宮 銀座店

  • Ginza, Tokyo
  • Cantonese,Chinese / Yum Cha/Dim Sum / Cantonese / Wine

譚 彦彬TAN HIKOAKI

The Chef's Recommendations

This firstclass chef continues to push ahead.

Tan was born in 1943 in the Kanagawa Prefecture (Kanagawa Chinatown). He worked at Chugoku Hanten in Shinbashi, Li Yu n in Shiba, was a sous-chef at Minamizono at the Keio Plaza Hotel, and chef of Guangzhou at the Hotel Edmont. In 1996 he opened Akasaka Rikyu, and later in 2004 he opened its Ginza branch.

譚 彦彬TAN HIKOAKI

Hassho

八昌

  • Nagarekawa/Yagembori, Hiroshima
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Hiroshima-style Okonomiyaki (savory pancakes)

片山 義邦KATAYAMA YOSHIKUNI

The Chef's Recommendations

After finishing his job as a businessman, decided to make living with Okonomiyaki.

I was born 1968, in Kagawa. When I quit being a salaryman, I chose the early retirement option of the company I was working for and decided to make my living making "okonomiyaki". After going around to try many restaurants, I chose to train at "Hassho", which was the most delicious. I continuously worked and gained experience under my strict teacher, and in the end, I inherited the restaurant from him when he retired. Under the teaching of "Never forget to concentrate on making delicious dishes, rather than to earn a lot of money", I dedicate myself to the grill for the many guests who kindly line up in front of my restaurant today.

片山 義邦KATAYAMA YOSHIKUNI

Gyutan Sumiyaki Rikyu Sendai

牛たん炭焼利久 仙台駅店

  • Sendai Station West Exit, Miyagi
  • Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General

井上昭広INOUEAKIHIRO

His eyes were opened to cooking when he was an elementary-school student

He first prepared food as part of a home economics lesson, and the fun of that elementary-school experience awakened a love of cooking within him. After gaining ten years of experience working in an izakaya tavern, he moved on to Rikyu to put his skills to work.

井上昭広INOUEAKIHIRO

Yakitori Abe

やきとり阿部

  • Meguro, Tokyo
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Wine

阿部 友彦ABE TOMOHIRO

The Chef's Recommendations

From Italian food to yakitori, he closed his own shop to train at a famous restaurant

He was born in Niigata prefecture in 1984. After graduating from culinary school, he began his culinary career as a chef at "Kihachi". When he was just 23 years old, he opened an Italian dining restaurant in Akabane, but a turning point suddenly reached him. While he was casually imagining his future, what surfaced clearly in his head was, as he says, "The image of a yakitori (grilled chicken) craftsman standing diligently in front of a small grill." He worked as an apprentice at "Torishiki" when he was 28. After about a year and a half years of training, he opened "gallus" in June 2013 and has been in charge of it since then.

阿部 友彦ABE TOMOHIRO

Yumehana Genkido

夢花 げんき堂

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)

奥 英祐OKU EISUKE

Following in his father's footsteps.

Eisuke was born in 1963 in Fukuoka Prefecture. As a child he watched his father work in the restaurant business. After graduating high school, he learned the trade as he worked 12 years at restaurants specializing in sushi and traditional Japanese cuisine. At age 30, Eisuke got into the izakaya business. He opened Yumehana Hakata in 1996, becoming head chef. He specializes in traditional Japanese cuisine.

奥 英祐OKU EISUKE

Temma Ramen Ako Main branch

天馬らぁめん 赤穂総本店

  • Ako, Hyogo
  • Ramen,Ramen (noodles) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen) / Tonkotsu Ramen (pork broth ramen)

井上 裕令INOUE HIROYOSHI

He entered the ramen (noodles) business with his brother

Mr. Inoue entered the ramen (noodles) business along with his elder brother. At one time, he left and worked in a completely different job for four years, but he then returned to the ramen business. He went on to win a magnificent first place in the "Noodle King Final 2012" competition.

井上 裕令INOUE HIROYOSHI

Izakaya Umaimon Shinjuku Kabuki-cho

居酒屋うまいもん 新宿歌舞伎町

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake / General

齋藤 博重Hiroshige Saito

Warmly receiving customers with a smile at Umaimon

He was born and raised in Fukushima, but left for Tokyo to train at a Japanese restaurant for 15 years before coming back to Fukushima to open Izakaya Umaimon at age 33. However, for a short while he relocated to Osaka, due to his shop being within the evacuation zone after the Great East Japan Earthquake of 2011. After that, because of his deep familiarity with Tokyo, he decided to set up shop in one of the city's lively downtown shopping districts, and in April of 2012 he opened up Izakaya Umaimon in the Kabukicho district of Shinjuku.

齋藤 博重Hiroshige Saito

Mardi Gras

マルディグラ

  • Shimbashi/Shiodome, Tokyo
  • French,Italian/French / French / Wine

和知 徹UCHI TOORU

The Chef's Recommendations

Experiences in France serving as a source of encouragement for his present self

He was born in Awaji Island in Hyogo prefecture in 1967. After graduating from high school, he enrolled into Tsuji Culinary Institute. He spent half of the following year studying at a French school, and the remaining half of the year working at a restaurant with one Michelin star in Burgundy. After returning to Japan, he entered "Restaurant Hiramatsu", and studied at its Paris restaurant with one Michelin star during his time there. After returning to Japan, he took on the role as the head chef of "Apollinaire", a restaurant affiliated to Hiramatsu. After leaving the restaurant, he became the head chef of "Grape Gumbo" in Ginza in 1998, and worked there for three years. He set out on his own to open his own shop in 2001.

和知 徹UCHI TOORU

Itamae Yakiniku Itto Tenka Chaya Main Store

板前焼肉一斗 天下茶屋本店

  • Tengachaya/Nishinari, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine

有近 六次ARICHIKA ROKUJI

The Chef's Recommendations

Everything for the sake of deliciousness

He was born in 1949 in Osaka Prefecture. With experience in wholesale meat business and butchering, he opened "Itamae Yakiniku Itto" with the intention of providing quality meat at more affordable prices. Only the highest quality Japanese black beef is selected from hundreds of cattle coming from farms in Miyazaki, Kagoshima, Niigata, Sendai, Saga, and throughout Japan. He works hard everyday, proudly remembering his background as a meat shop owner.

有近 六次ARICHIKA ROKUJI

Uokin Main Store

魚金本店

  • Shimbashi/Shiodome, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

郡司 健GUNJI TAKESHI

The Chef's Recommendations

He has the qualification of a sake advisor and play an important role for serving excellent foods and drinks at the main store.

He was born in 1984 in Tochigi Prefecture. He worked part-time at Sumiyaki Noteri in Ikenoue, Tokyo, highly evaluated by celebrities as a superb restaurant for delicious yakitori. There he discovered the fun of cooking and entered the world of cuisine. Thereafter, he gained experience at an izakaya (pub) in Shibuya and finally joined Uokin Co., Ltd. First he worked at Uokin Store No.2 and now is responsible for the kitchen at the Uokin Main Store. He gained the qualification of sake advisor in 2010.

郡司 健GUNJI TAKESHI

Sakanaya Ichiba Shokudo

さかなや 市場食堂

  • Kitasenju, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)

中島 郭子NAKAJIMA HIROKO

Wishing to give everyone a taste of fish from a marketplace store

Helping out in the restaurant her parents managed ever since she was young, she developed an interest in preparing food and providing service. Afterwards, she gained experience from various businesses, and opened Sakanaya, a company store with her older brother who works at the market.

中島 郭子NAKAJIMA HIROKO

RUTH'S CHRIS STEAK HOUSE

RUTH’S CHRIS STEAK HOUSE

  • Kasumigaseki, Tokyo
  • Steak,Yakiniku/Steak

野口 尊文NOGUCHI TAKAFUMI

The Chef's Recommendations

Fascinated by American cuisine, our chef seeks out traditional flavors

Born in 1967 in Tokyo, he realized how interesting cookery could be during a part-time job at a steak house. He later went to work full time for another steak restaurant in Aoyama. After that, to expand his repertoire, he gained experience in Italian, French, and other culinary styles, before being hired as the chef of a Texan-style restaurant in Yotsuya at the age of 30. At that time realized the depth of American cuisine, and afterwards traveled to LA to work as chef for the Consulate-General in California. After returning to Japan, he polished his skills as the chef of a number of restaurants, and became our chef here at Ruth's Chris Steak House in 2013.

野口 尊文NOGUCHI TAKAFUMI

Tonkatsu Muneta

とんかつ棟田

  • Shimokitazawa, Tokyo
  • Japanese,Japanese / Tonkatsu (fried pork cutlet) / Beer / Highball

棟田 良祐MUNETA RYOSUKE

His specialties: pork cutlets and deepfrying both Western and Eastern

Born 1984 and coming from Tokyo, he's loved tonkatsu (deep-fried pork cutlets) from an early age. This love lead him to the world of cookery. He trained for six years at Tonkatsuden in Edogawa Ward, picking up the fundamentals. He persists in carefully selecting healthy, delicious, soft, grain-fed pork and gold medal-winning Koshihikari rice from Nita, Okuzumo, and Shimane. Serving up well-priced and filling portions of delicious food, he makes the joy of his customers the worth of his work.

棟田 良祐MUNETA RYOSUKE

Kobe Yakiniku Kanteki

神戸焼肉 かんてき

  • Dogenzaka/Shinsen, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Beer / Sawa (cocktail of spirits and soda)

季 慶浩RI KYONHO

His family ran a yakiniku restaurant, so it was natural for him to go into the same business after graduating from high school.

Born on June 16, 1987 in Fukuoka City, Fukuoka Prefecture. As his parents ran a yakiniku (grilled meat) restaurant, he had an interest in yakiniku restaurants from a young age. After graduating high school, one thing lead to another, and he trained for 5 years at the famous Fukuoka restaurant, Daitoen. During that time, he met the manager of Kanteki, and they decided to work together. After working at the flagship restaurant in Kobe, they opened the Shibuya branch on April 11, 2012 and he became manager.

季 慶浩RI KYONHO

Kanazawa Izakaya Kappo Genzaemon

金沢・居酒屋割烹 源左ェ門

  • Korinbo/Katamachi, Ishikawa
  • Izakaya (Japanese tavern),Taverns / General

久保 勝KUBO MASARU

Skilled in many culinary domains, he has experience in making dishes like sushi and other Japanese food, as well as traditional local cuisine.

He was born in 1974. Since he was a child he liked food. He has chosen to work in the culinary world. He accumulated experience by working for a long time in restaurants with sushi and other Japanese dishes. He has devoted himself to improving his cooking ability. He has been the head chef of Genzaemon, displaying his talent in Japanese cuisine and Kaga cuisine.

久保 勝KUBO MASARU

Kobe Harborland Sandaya

神戸ハーバーランド 三田屋

  • Harborland, Hyogo
  • Steak,Yakiniku/Steak / Japanese Beef Steak / Steak / Western Teppanyaki (iron griddle grilling)

村田 茂郎MURATA SHIGERU

Providing topquality beef cultivated by scouring the industry with a critical eye.

Born in 1956 in Sanda city, Hyogo prefecture. For eight years he threw himself into ensuring product quality within the meat industry, attaining a qualification as a 'meat specialist'. After that he began to take an interest in attracting customers from far and wide to his home base of Hyogo with nothing but a "home-grown beef tenderloin course" and just like that, Sandaya was born. Currently he uses skills and techniques fostered by his experience in the meat industry throughout the whole store.

村田 茂郎MURATA SHIGERU

Difference

Difference

  • Awaza/Kyomachibori, Osaka
  • French,Italian/French / French / Wine / Sake

藤本 義章FUJIMOTO YOSHIAKI

The Chef's Recommendations

Hard work is the secret behind our smart chef's true talent

He was born in 1983 as a native of Osaka prefecture. His father's influence led him to enter the restaurant business. He spent eleven years working for the Japan Airlines Hotel "Les Celebrites" restaurant (in Shinsaibashi, Osaka), and while he was there, he won a number of prizes for his French cuisine in cooking competitions. At the young age of 29 he became a sous chef, supported by his customers who loved French cuisine. On July 12th, 2013, he opened "Difference" as the owner and chef.

藤本 義章FUJIMOTO YOSHIAKI

Le Jardin Gourmand

ル・ジャルダン グルマン

  • Nishi-ku/Yokokawa, Hiroshima
  • French,Italian/French / French

小山 賢一KOYAMA KENICHI

The Chef's Recommendations

The skills learned in Switzerland and France are expressed on the plate using local ingredients.

I was born in 1961, in Hiroshima. Since childhood I have been familiar with cooking. I was impressed by sauce bechamel when I tasted it for the first time and decided to go to Europe to become familiar with French cuisine and culture there. Since 1986, for 3 years, I worked and studied in "Geneva Hotel Penta" and "Bern Restaurant Pune" in Switzerland, as well as restaurants like "Auberge L'eridan", "Le Jardin Gourmend", and "San James Club" in France before coming back to Japan. In 1990, I opened "Le Jardin Gourmand".

小山 賢一KOYAMA KENICHI

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