Chef search result : Page 21

Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch 串かつ酒場　ひろかつ　上野アメ横店 Ueno, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian cuisine.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.

小俣　卓也Takuya Omata

Motsunabe Nagamasa Chikushiguchi Branch もつ鍋ながまさ　筑紫口店 Hakata Station, Fukuoka Motsu Nabe (offal hotpot),Japanese / General / Kansai-style Udon (noodles) / Motsu Nabe (offal hot pot)

梅根　充輝Mitsuski Umene

Mr. Umene hopes to impress many people with his cuisine, which is a combination of his experience and passion.

He was born in 1994 in Oita. He started working part-time at a motsunabe restaurant in high school and moved to Hakata upon graduation. After working as an assistant manager, he became the manager at 20. Experienced in various restaurants, he joined Motsunabe Nagamasa Main Branch at 23. Following three years of work, he had the opportunity to train at the Japanese restaurant "Chikushino" at the ANA Crowne Plaza Hotel Fukuoka. In 2023, at the opening of the Motsunabe Nagamasa Chikushiguchi Branch, he sympathized with the passion. He devoted himself to launching the new branch and was appointed Executive Chef.

梅根　充輝Mitsuski Umene

Yakiniku Minaho Shinkingyuittogai 焼肉みなほっ　しんきん牛一頭買い Susukino, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)

行澤　誠一Seiichi Yukizawa

After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by

He was born in 1971 in Hokkaido. By helping his mother who is good at cooking, he got to like cooking himself. After graduating high school, he went to a cooking college. After graduation, he started his training in the kitchen of the banquet section of Sapporo Grand hotel, where he worked for 5 years. Then he had more training at different types of restaurants. As he was always interested in Yakiniku restaurants, he took the offer and started working as the head chef. He demonstrates his skills with the wish of wanting to spread the ingredients of southern Hokkaido and so boosting the local area.

行澤　誠一Seiichi Yukizawa

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

Kyo-ryori Otabicho Tagoto 京料理御旅町田ごと Shijokawaramachi/Teramachi, Kyoto Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

吉永　倫英Norihide Yoshinaga

Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.

He was born in 1971 in Osaka. After graduating high school, he moved to Kyoto to learn Kyoto cuisine. Upon discovering the renowned Kyoto cuisine establishment, Tagoto, he decided to join the company. He studied traditional Kyoto cuisine from its foundation, acquiring cooking techniques. Through his training, he embodied the spirit of hospitality unique to Kyoto. With the knowledge and solid skills gained from years of experience, he was appointed as the head chef of the restaurant in 1999. Since 2012, he has served as the deputy director of the culinary department, continuing to preserve the taste of the long-established restaurant.

吉永　倫英Norihide Yoshinaga

Shinsaibashi Steak 心斎橋ステーキ Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

秦　幸治Koji Hata

With a passion for cooking, Mr. Hata decided to pursue a career in the culinary field and opened his restaurant after waiting with full preparation.

He was born in 1966 in Fukuoka. Having loved cooking since school, he started working for a telecommunications company, but his passion for cooking was so strong that he jumped into a Japanese restaurant in Fukuoka Prefecture, where he trained for seven years. He then trained for four years at a Japanese restaurant in Tokyo, where he served as sous chef. After working as a sous chef at a teppanyaki restaurant in Tokyo and as a manager at a teppanyaki restaurant in Osaka, he opened his own teppanyaki restaurant, Oh! My Steak in Osaka. In 2024, he opened the second restaurant, Shinsaibashi Steak.

秦　幸治Koji Hata

BALInese Restaurant BUNGA LOTUS バリニーズレストランBunga Lotus Himeji, Hyogo Halal,Global/International / Indonesian/South East Asian / Fruit / Others

I WAYAN BAWAI WAYAN BAWA

Enjoy the taste of Bali's top hotels in Japan.

Born in Bali in 1985. He started his training with the ambition to become a chef. He gained attention when he became the champion in the 2013 Bali Cuisine Contest, which he challenged with his cooking master. He worked as a chef at resort hotels in the Ubud area of Bali, such as "Naunavila Ubud" and "Miravila Ubud". Also, in 2023, he won the championship in the Ubud area cooking contest he participated in as a chef. He came to Japan for the first time in February 2024. He is currently showing off his skills as a chef at [BALInese Restaurant BUNGA LOTUS].

I WAYAN BAWAI WAYAN BAWA

Matsusakagyu WHAT'S Kyoto Muromachi Branch 松阪牛　WHAT’S　京都室町店 Shijo Karasuma/Karasuma Oike, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

石原　彰大Akihiro Ishihara

Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.

Mr. Ishihara was born in 1987 in Kyoto. Loving to eat since childhood, he entered Tsuji Gakuen Culinary & Confectionery College after graduating high school. After graduation, because of his love of yakiniku and horumon (offal meat), he found a job at a major yakiniku restaurant. Then, he came to Matsusakagyu WHAT'S Kyoto Muromachi Branch by chance and further improved his knowledge of beef, including butchering processing. Following store manager duties, he was involved in the overall start-up of restaurants and butcher stores. He is currently in charge of supervising restaurant operations.

石原　彰大Akihiro Ishihara

Niku Baru SHOUTAIAN Shibuya Branch 肉バル　SHOUTAIAN　渋谷店 Dogenzaka/Shinsen, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Horumon (offal meat)

千葉　政敏Masatoshi Chiba

Mr. Chiba offers the deliciousness and pleasure that only A5 Japanese Black Beef can provide.

He was born in 1980 in Miyagi. After serving in the Ground Self-Defense Force, he entered the restaurant industry. He Joined Office UK Inc. after 15 years of experience in Tokyo, where he also worked as a store manager. Appointed as the manager of Niku baru SHOTAIAN Shibuya branch. He delivers to people the deliciousness and joy of A5 Japanese black beef from all over Japan.

千葉　政敏Masatoshi Chiba

Akaushi Dining yoka-yoka Teppan & Grill あか牛Dining yoka-yoka 鉄板&グリル Kumamoto, Kumamoto Steak,Yakiniku/Steak / Hamburger Steak / Steak / Western Teppanyaki (iron griddle grilling)

牛嶋　隆志Takashi Ushijima

Experienced the gourmet boom as a student, Mr. Ushijima fascinated by Western food and aimed to be a chef.

He was born in 1969 in Kumamoto. When he was a student, a gourmet boom came mainly through television. He became interested in the fascination of cooking, especially Western cuisine, and yearned to become a chef. Upon graduation, he started training as a chef. After studying French cuisine in Osaka for five years, he returned to his hometown in Kumamoto. He worked in a Western restaurant for 14 years and then a steak restaurant for 10 years. Currently, he works at Akaushi Dining yoka-yoka Teppan & Grill.

牛嶋　隆志Takashi Ushijima

Sushi Senzu Kitashinchi Souhonten 鮨仙酢　北新地　総本店 Kita-Shinchi, Osaka Sushi,Japanese / Sushi

竹地　輝昌Terumasa Takechi

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

KARAOKE HUNDRED Ikebukuro Nisiguchi Branch KARAOKE HUNDRED　池袋西口店 Ikebukuro West Exit, Tokyo Dining Bar,Dining bar / Pasta / Chahan (fried rice) / Beer

泉岡裕吏Yuuri Izuoka

Mr. Izuoka came to the store once and felt it was life-changing.

He comes to the store once, feels it will change his life, and decides to join the company. KARAOKE HUNDRED is a casual karaoke bar located in the heart of Ikebukuro with a warm atmosphere. It offers a thoroughly comfortable space and original cocktails while providing the highest-quality audio equipment.

泉岡裕吏Yuuri Izuoka

Motsusui Nara-Sanjo Branch もつ粋　奈良三条店 Nara, Nara Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Horumon (offal meat) / Motsu Nabe (offal hot pot)

森下　良希Yoshiki Morishita

Mr. Morishita is a chef who supports various menus such as motsunabe, skewers, and a la carte dishes.

He was born in 1993 in Nara and has been engaged in the food and beverage industry since he was 16. Beginning with a part-time job, he worked as a cook in a Chinese restaurant, a ramen restaurant, and an izakaya pub. Currently, he is a chef at Motsusui Nara-Sanjo Branch. Mr. Morishita has experienced menus of various genres. In addition to motsunabe and skewers, he supports a varied menu that features mainly Japanese dishes but also Korean-style dishes

森下　良希Yoshiki Morishita

Unagi Charcoal-grilled Hitsumabushi Minokin Kanda Main Branch 鰻炭焼ひつまぶし美濃金神田本店 Akihabara, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Sake

清水　仁詞Hitoshi Shimizu

Utilizing the experience Mr. Shiimizu has acquired till now, he takes on the challenge of "grilling" eels.

Mr. Shimizu was born in 1981 in Aichi. He aimed to become a chef because he was moved by the joy of cooking, the smiles on people's faces, and the voices of people saying, "Delicious!". Starting with an innovative cuisine restaurant, he also studied hard at French and Japanese restaurants. After that, he joined his current company. After working at the Charcoal grilled Unagi Minokin Kakamigahara branch, he became the restaurant head at Unagi Charcoal-grilled Hitsumabushi Minokin.

清水　仁詞Hitoshi Shimizu

Kimukatsu Ebisu Branch キムカツ恵比寿店 Ebisu, Tokyo Tonkatsu (fried pork cutlet),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tonkatsu (fried pork cutlet)

泉　慎介Shinsuke Izumi

Mr. Izumi wants to continue creating dishes that make everyone smile.

He was born in 1980 in Fukuoka. He loves cooking and decided to enter the culinary world. After working as a chef in Fukuoka, he had an opportunity to come to Tokyo. He honed his skills while working in various restaurants, gaining experience as a head chef and more. At Kimukatsu, he continues to showcase his remarkable talent.

泉　慎介Shinsuke Izumi

Pizza Verde Matsumoto Pizza Verde Matsumoto Matsumoto Station, Nagano Italian,Italian/French / Italian / Pizza / Neapolitan Pizza

五味　靖夫Yasuo Gomi

All of the experiences Mr. Gomi went through with pizza have led him to where he is today.

He was born in 1968 in Nagano. Initially, he worked as a pizza delivery staff member. Still, he was impressed by Neapolitan pizza made by professional pizza chefs in Italy and decided to be a pizza chef. After training, he has become one of the world's most respected pizza chef. Later, he honed his skills at specialty stores in Japan and also experienced mobile sales to connect with the needs of different regions. In 2015, he opened Pizza Verde Matsumoto as the culmination of his work. His whole experience with pizza has led him to become who he is today.

五味　靖夫Yasuo Gomi

EL TORITO Nishikasai Branch エルトリート　西葛西店 Nishi-Kasai/Kasai, Tokyo Mexican/Central American,Global/International / Mexican/Central American / Asian Creative Cuisine / International/Fusion

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

The chef received training at restaurants in Mexico and has come to Japan.

Mr. Villalobos Rodriguez was born in Mexico and started his career at the restaurant his family ran in Mexico. He gained cooking experience in Mexico and came to EL TORITO to "introduce the taste of his home country to Japan."

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

Sakura Cafe & Restaurant Ikebukuro サクラカフェ＆レストラン池袋 Ikebukuro West Exit, Tokyo Bistro,Italian/French / Mediterranean / International/Fusion / Beer

野原　隆代Takayo Nohara

She naturally entered the cooking field as she was brought up in the environment where [creating things] was familiar.

She was born in Saitama prefecture. As her parents lived by making things, she was vaguely feeling that she would also have a job to create things, since she was a child. As her grandparents were farmers, she was always surrounded by fresh ingredients such as rice, vegetables, and eggs, and naturally entered the cooking field. After training for 7 years at a restaurant in Haneda Airport, which is operated by a trading company affiliated to an airline company, she entered [Sakura Cafe & Restaurant Ikebukuro].

野原　隆代Takayo Nohara

Yakiniku Motoyama Main Branch 焼肉もとやま本店 Okachimachi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

渡部　一彦Kazuhiko Watanabe

Enjoy carefully selected Kobe beef.

Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.

渡部　一彦Kazuhiko Watanabe

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

Restaurant ranking

Browsing history

Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch

Trained at various types of restaurants, including Japanese and Italian cuisine.

Motsunabe Nagamasa Chikushiguchi Branch

Mr. Umene hopes to impress many people with his cuisine, which is a combination of his experience and passion.

Yakiniku Minaho Shinkingyuittogai

After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by

Yakiniku Horumon Seiji

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

Kyo-ryori Otabicho Tagoto

Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.

Shinsaibashi Steak

With a passion for cooking, Mr. Hata decided to pursue a career in the culinary field and opened his restaurant after waiting with full preparation.

BALInese Restaurant BUNGA LOTUS

Enjoy the taste of Bali's top hotels in Japan.

Matsusakagyu WHAT'S Kyoto Muromachi Branch

Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.

Niku Baru SHOUTAIAN Shibuya Branch

Mr. Chiba offers the deliciousness and pleasure that only A5 Japanese Black Beef can provide.

Akaushi Dining yoka-yoka Teppan & Grill

Experienced the gourmet boom as a student, Mr. Ushijima fascinated by Western food and aimed to be a chef.

Sushi Senzu Kitashinchi Souhonten

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

KARAOKE HUNDRED Ikebukuro Nisiguchi Branch

Mr. Izuoka came to the store once and felt it was life-changing.

Motsusui Nara-Sanjo Branch

Mr. Morishita is a chef who supports various menus such as motsunabe, skewers, and a la carte dishes.

Unagi Charcoal-grilled Hitsumabushi Minokin Kanda Main Branch

Utilizing the experience Mr. Shiimizu has acquired till now, he takes on the challenge of "grilling" eels.

Kimukatsu Ebisu Branch

Mr. Izumi wants to continue creating dishes that make everyone smile.

Pizza Verde Matsumoto

All of the experiences Mr. Gomi went through with pizza have led him to where he is today.

EL TORITO Nishikasai Branch

The chef received training at restaurants in Mexico and has come to Japan.

Sakura Cafe & Restaurant Ikebukuro

She naturally entered the cooking field as she was brought up in the environment where [creating things] was familiar.

Yakiniku Motoyama Main Branch

Enjoy carefully selected Kobe beef.

Beef Cutlet Restaurant Kou Shu Ya

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