Chef search result : Page 13

Yonezawa Gyu Sankai Ryori Yoshi-tei 米沢牛・山懐料理吉亭 Yonezawa, Yamagata Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Local Japanese Cuisine

高橋　光也Mitsuya Takahashi

The Chef's Recommendations

Exhibiting skills that are backed up by experience for the sake of all customers.

Chef Takahashi was born in 1967 in Yamagata Prefecture. From a young age he admired his uncle who ran a sushi restaurant. Since he liked cooking and thought that it seemed fun, he entered the path to become a chef without hesitation. Starting with a Chinese restaurant, Mr. Takahashi apprenticed and polished his skills at Japanese restaurants, eventually becoming the chef at "Yonezawa Gyu Sankai Ryori Yoshi-tei." While honoring the traditions that have been handed down at Yoshi-tei for generations, and not forgetting the basics, he works every day to make ingenious cuisine. Particular about such ingredients as the local Yonezawa beef, how the food is arranged, and also what it is served on, he exhibits his cooking skills to enchant his customers.

高橋　光也Mitsuya Takahashi

Yakiniku Horumon Seiji 焼肉ホルモンせいじ Kanda, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

金　太河Taeha Kim

Mr. Kim deepened his knowledge and honed his skills through practical work.

He was born in 1996 in Tokyo. He began his career in the food and beverage industry at 21. Initially, he worked as a hall staff at a yakiniku restaurant in Roppongi. While his main duties were to serve customers, he set his sights on becoming a chef and deepened his knowledge of meat and other foods while performing his work. Later, he realized his wish and became a kitchen staff member. Since then, he has honed his skills as a chef in the Roppongi and Azabu areas, mainly in yakiniku restaurants. He currently works as a chef at Yakiniku Horumon Seiji.

金　太河Taeha Kim

Okonomiyaki Matochan お好み焼まとちゃん Miyajima, Hiroshima Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

的場　佳織Kaoru Matoba

Mr. Matoba wants the restaurant to be where you can feel free to return anytime.

He was born in 1986 in Hiroshima. It was when his father-in-law opened Okonomiyaki Matochan that he became involved in okonomiyaki. He started helping out in the family business in 2016, and since 2017, he has been a second-generation restaurant owner. He tirelessly works to develop new menu items and improve his services.

的場　佳織Kaoru Matoba

Tagoto Kouetsuho Keio Department Store Branch 田ごと　光悦舗　京王百貨店新宿店 Shinjuku West Exit/Tochomae, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

幣原　幸秀Yukihide Shidehara

Mr. Shidehara entered the world of Japanese and Kyoto cuisine out of a longing for a career as a chef.

He was born in 1968 in Tokyo. With a yearning to become a craftsman, he decided to become a chef, a more familiar artisan. He began his training at a kappo restaurant in Ginza. In 1990, he obtained a chef's license. After three years of training at Ginza's Ryotei restaurant "Kanetanaka," he was transferred to its Hong Kong branch in 1996, serving as sous chef. In 1998, he joined "Tagoto Koetsuho Keio Department Store Shinjuku," inspired by his desire to learn Kyoto cuisine at a well-established restaurant and the passion of the manager at the time. In 2017, he became the head chef of the restaurant.

幣原　幸秀Yukihide Shidehara

Kamakura Fujiya かまくら藤家 Kamakura/Zushi, Kanagawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

小池　一晃Kazuaki Koike

The motto is to serve customers high-quality meats at an affordable price

Mr. Koike was born in 1985. He started his career as a chef right after University graduation and has gained experience and skills since then. He approaches his work daily, aiming to create dishes that customers will find "delicious."

小池　一晃Kazuaki Koike

Beef Cutlet Restaurant Kou Shu Ya 牛かつ専門店　甲州家 Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi Tonkatsu (fried pork cutlet),Japanese / General / Tonkatsu (fried pork cutlet) / Japanese Beef Steak

和智　まみMami Wachi

Welcoming guests from Japan and abroad warmly at the foot of Mt. Fuji.

Ms. Wachi is the manager of Kou Shu Ya. As the area is a popular tourist destination for many guests from overseas, the restaurant responds to a wide range of guests by introducing multiple languages to the menu list while respecting the Japanese style, such as Japanese-style costumes. She warmly welcomes the many guests visiting the foot of Mt. Fuji, beyond the barriers of language and culture.

和智　まみMami Wachi

Niku to Sakana to Kaki OYSTER Bar & Bistro ~UOHIDE~ Shibuya Sakuragaoka Branch 肉と魚とカキ OYSTER Bar&Bistro 魚秀～UOHIDE～渋谷桜丘店 Dogenzaka/Shinsen, Tokyo Japanese,Japanese

中井　信之Nobuyuki Nakai

After 20 years, Mr. Nakai teamed up with his senior apprentice.

He was born in June 1978 in Kyoto. Started cooking at the age of 17, and after experiencing independence once in 2005, he worked as a head chef at various restaurants. In 2021, he joined KayaGroup at the invitation of the current vice president, Mr. Omata, who was his senior apprentice when he entered the culinary world. They reunite in new circumstances after 20 years and work together for the company on the master and disciple relationship. He loves his wife, incidentally, so he is nicknamed the "wife-loving manager."

中井　信之Nobuyuki Nakai

Yasuda Shokudo 安田食堂 Azabu-Juban, Tokyo Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop

安田　愛里Airi Yasuda

Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.

She was born in 1999 in Kanagawa. She says her turning point came when she reconsidered her thoughts on food following the coronavirus pandemic. "I want my father, who eats out a lot, to enjoy dishes that take care of his body." "I want to utilize the wonderful plates that my mother collected as a hobby." Through the period of self-restraint, she changed ways of thinking about food, which had been a part of her daily life without thinking about it. As she valued daily food, her passion for food in people's lives grew stronger. The reputation of the dishes shown on social networking sites also encouraged the launch of Yasuda Shokudo.

安田　愛里Airi Yasuda

Hakata Unagiya Fujiuna Tenjin Main Branch 博多うなぎ屋　藤う那　天神本店 Daimyo, Fukuoka Unagi (eel),Japanese / Unagi (eel) / Kaiseki (traditional multi-course meal) / Sake

竹井　宏Hiroshi Takei

Mr. Takei is a chef who honed his skills in Fukuoka, offering meticulously prepared eel dishes in Tenjin.

He was born in 1984 in Oita. His career has been developed at restaurants in the Fukuoka area, where many popular restaurants are located. He has honed his skills as a chef, mainly in Japanese cuisines, such as kappo and yakitori restaurants. Currently, he works as a chef at Hakata Unagiya Fujiuna Tenjin Main Branch. With a commitment to bringing smiles to more people through food, he offers meticulously prepared eel dishes in Tenjin, a bustling district representing Kyushu's vibrant dining scene.

竹井　宏Hiroshi Takei

Osaka Teppanyaki Tetsuju 大坂鉄板焼　鉄十 Ginza, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

水野　大志Taishi Mizuno

Creating an extraordinary time for guests with exceptional cuisine in a special space.

Growing up watching the backs of his parents, who ran a skewer restaurant, Mr. Mizuno naturally became a chef. Since joining Tetsuju, an Osaka iron-griddled cuisine restaurant, at 18, he has devotedly gained experience on this path and a wide range of knowledge. He offers a memorable dining experience where diners can enjoy high-quality ingredients and the scenery of Ginza as he continues to hone their technique of bringing out the best of the ingredients. Guests are charmed by his genuine hospitality.

水野　大志Taishi Mizuno

Shibuya Kotegaeshi 渋谷こてがえし Shibuya Center-Gai/Koen-Dori, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

番場Banba

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.

番場Banba

Kai Sya 膾炙 Hirao/Kiyokawa, Fukuoka Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine

伊藤　保将Yasumasa Ito

The Chef's Recommendations

After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.

He was born in 1979 in Fukuoka. He loves to make people happy and was influenced by his mother, an excellent cook, to become a chef. After graduating from Nakamura Culinary School, he worked at a Chinese restaurant in Kagawa Prefecture for 3 years and at a Chinese restaurant in Fukuoka Prefecture for 2 years, where he also served as the restaurant manager. After that, he spent 1-year studying meat at a butcher store while preparing to start his own business. In 2009, he opened Kai Sya and became the owner and proprietor.

伊藤　保将Yasumasa Ito

Restaurant and Bar HIDE OUT レストラン＆バー　HIDE OUT Meriken Park, Hyogo Creative,Sosaku (creative) / Steak / Western Sosaku (creative cuisine) / Wine

岡田　康人Yasuto Okada

Mr. Okada values the hotel's hospitality and provides attentive service to his guests.

He was born in 1967 in Fukui. Entered employment with the company that manages the Kobe Port Tower Hotel. He learned various jobs, including restaurant work, and was involved in the launch of other hotels. As a chef, he honed his skills mainly in Japanese cuisine but also in Yakiniku and Western cuisine. When HIDE OUT opened in November 2023, he assisted in developing the menu. Now, while being involved in the overall management of the hotel as a board member, he works hard every day to make the restaurant a delight for the guests.

岡田　康人Yasuto Okada

Kobayashi Chef ga Tegakeru Yoru no Vegistro Oimachi 小林シェフが手掛ける　夜のべジストロ　大井町 Oimachi, Tokyo French,Italian/French / French / Italian / Wine

小林　貴宏Takahiro Kobayashi

Mr. Kobayashi sublimates a variety of vegetables into bistro cuisine, delivering the energy of tomorrow through food.

He was born in 1975 in Niigata. After graduating from Tsuji Culinary Institute in France, he trained at the legendary restaurant "La Pyramide" in the suburbs of Lyon. While honing his cooking skills and creativity at the famous restaurant that has produced top chefs, he became familiar with authentic ingredients, wine, and food culture in France. After returning to Japan, he worked in a wide range of genres, including French, pastry, Hawaiian, and Mediterranean cuisine. As the culmination of his efforts, he opened his current restaurant in March 2024. He is committed to providing the appeal of seasonal vegetables and natural wines with his sincere and careful work.

小林　貴宏Takahiro Kobayashi

Nikomi Humburg Kobe Kippo 煮込ハンバーグ神戸吉豊 Sannomiya, Hyogo Steak,Yakiniku/Steak / Japanese Beef Steak / Hamburger Steak / Steak

久保　収Osamu Kubo

Promoting the allure of Japan's proud Wagyu and Kobe beef culture.

Mr. Kubo, born in 1977 in Wakayama, is a chef at Kobe Kippo. Kobe Beef, a renowned brand of Wagyu, attracts attention from food enthusiasts both domestically and internationally. He is sharing the allure of this proud Japanese culinary culture from the Kobe Sannomiya area.

久保　収Osamu Kubo

Ebisu Shisha Club Ebisu Shisha Club Ebisu, Tokyo Bar/Cocktails,Bars (pubs) / General / Coffee / Beer

澤一樹Kazuki Sawa

Mr. Sawa entered the industry with the desire to realize his ideal restaurant.

He entered the industry with the desire to realize his ideal restaurant. The condition of the restaurant at the time was not something quite favorable. As he worked part-time to learn about cooking, his passion for cuisine and ideal restaurant management grew stronger, so he entered the restaurant industry as a full-time employee. When smoking shisha as a pleasure, he was attracted by the similarities between flavors, ingredients, and seasonings, which can have infinite possibilities (taste) depending on their combination, and has continued to this day.

澤一樹Kazuki Sawa

Kuroge Wagyu Dining YO-U 黒毛和牛ダイニング　様　（YO−U） Osakananko (Osaka South Port), Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)

黒崎　次郎Jiro Kurosaki

The Chef's Recommendations

From learning the ropes of the trade to realizing his dream of running his own restaurant...

Born in Kobe, Hyogo Prefecture. From the age of 14, he nurtured a dream of running his own business, and started taking steps towards achieving that dream. After studying at the Tsuji Gakuen School of Culinary Arts, he learned French cuisine hands-on in the kitchens of the Hotel Plaza. After this, he decided to further his training by studying French cooking in France. Returning to Japan and to his roots, he set off, at 27 years of age, to work in a creative Japanese restaurant interweaving French and traditional Japanese cuisine. At the age of 30, after working as a chef for three years, he started his own business, focusing mainly on sales management for 5 years to further hone his business know-how and skills. At the same time, he continued working as an assistant chef, and opened the Kuroge Wagyu Dining restaurant in Ashiya, which moved to its current location in 2006.

黒崎　次郎Jiro Kurosaki

Wagyu Yakiniku Kakunoshin Roppongi Branch 和牛焼肉格之進六本木店 Roppongi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Steak / Yakiniku (grilled meat)

柏木　悠希Yuki Kashiwagi

Mr. Kashiwagi was fascinated by food and beverage and jumped into the food industry. He now leads the restaurant as a manager.

Mr. Kashiwagi was born in 1997 in Tokyo. He originally liked food, and he was interested in it. The thought that he wanted to be a motivation to serve dishes or provide services to amuse the guests in the restaurant industry, he chose his career to work in the food industry. He joined the company and gained training in "Kakunoshin F." He was transferred to "Wagyu Yakiniku Kakunoshin Roppongi Branch" in 2021 and became a manager in 2023.

柏木　悠希Yuki Kashiwagi

Amiyakitei Sakae Branch あみやき亭　栄店 Sakae, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

都竹　明Akira Tsutake

To have customers keep coming back to the restaurant.

Mr. Tsutake was born in 1971 in Aichi. After graduating high school, he worked in the manufacturing industry for two years. At age 20, he changed his career to the restaurant industry because he wanted to work interacting with people. He experienced the joys and difficulties of serving customers in the restaurant business. In 2010, he decided to join Amiyakitei after being impressed by its delicious food and customer service. In his fifth year with the company, he experienced the launch of a new restaurant. He was then appointed to a newly opened Sakae branch in 2020. Aiming to be a restaurant where even first-time customers can enjoy delicious food and service and say, "I'll definitely visit again."

都竹　明Akira Tsutake

Yamato Ryori Tsukiji Ihachi Main Branch 倭料理　築地伊八　本店 Tsukiji, Tokyo Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

池本　之浩Yukihiro Ikemoto

Mr. Ikemoto is a maestro of A5 Wagyu beef, giving shape to ideas from a new perspective.

He was born in 1970 in Osaka. To acquire professional skills, he decided to become a chef and graduated from Tsuji Culinary Institute. After that, he gained experience at a members-only restaurant and the InterContinental Yokohama Grand, followed by 26 years of work at a Wagyu wholesaler. At that time, he met the current company president and joined in August 2023. Utilizing his experience as a wholesaler, he developed a menu serving A5 Wagyu sirloin purchased at an affordable price on beef skewers. It has become the signature menu item at Tsukiji Ihachi Main Branch.

池本　之浩Yukihiro Ikemoto

Restaurant ranking

Browsing history

Yonezawa Gyu Sankai Ryori Yoshi-tei

Exhibiting skills that are backed up by experience for the sake of all customers.

Yakiniku Horumon Seiji

Mr. Kim deepened his knowledge and honed his skills through practical work.

Okonomiyaki Matochan

Mr. Matoba wants the restaurant to be where you can feel free to return anytime.

Tagoto Kouetsuho Keio Department Store Branch

Mr. Shidehara entered the world of Japanese and Kyoto cuisine out of a longing for a career as a chef.

Kamakura Fujiya

The motto is to serve customers high-quality meats at an affordable price

Beef Cutlet Restaurant Kou Shu Ya

Welcoming guests from Japan and abroad warmly at the foot of Mt. Fuji.

Niku to Sakana to Kaki OYSTER Bar & Bistro ~UOHIDE~ Shibuya Sakuragaoka Branch

After 20 years, Mr. Nakai teamed up with his senior apprentice.

Yasuda Shokudo

Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.

Hakata Unagiya Fujiuna Tenjin Main Branch

Mr. Takei is a chef who honed his skills in Fukuoka, offering meticulously prepared eel dishes in Tenjin.

Osaka Teppanyaki Tetsuju

Creating an extraordinary time for guests with exceptional cuisine in a special space.

Shibuya Kotegaeshi

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

Kai Sya

After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.

Restaurant and Bar HIDE OUT

Mr. Okada values the hotel's hospitality and provides attentive service to his guests.

Kobayashi Chef ga Tegakeru Yoru no Vegistro Oimachi

Mr. Kobayashi sublimates a variety of vegetables into bistro cuisine, delivering the energy of tomorrow through food.

Nikomi Humburg Kobe Kippo

Promoting the allure of Japan's proud Wagyu and Kobe beef culture.

Ebisu Shisha Club

Mr. Sawa entered the industry with the desire to realize his ideal restaurant.

Kuroge Wagyu Dining YO-U

From learning the ropes of the trade to realizing his dream of running his own restaurant...

Wagyu Yakiniku Kakunoshin Roppongi Branch

Mr. Kashiwagi was fascinated by food and beverage and jumped into the food industry. He now leads the restaurant as a manager.

Amiyakitei Sakae Branch

To have customers keep coming back to the restaurant.

Yamato Ryori Tsukiji Ihachi Main Branch

Mr. Ikemoto is a maestro of A5 Wagyu beef, giving shape to ideas from a new perspective.