Chef search result : Page 33

Kappou Toumyou 割烹　燈明 Ginza, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

Creative Japanese Confectionery Studio BASHOAN 創作和菓子工房　芭蕉庵 Osaka Station/Umeda Station, Osaka Cafe,Cafe/Sweets / Ice Cream / Wagashi (traditional Japanese sweets) / Japanese Tea

齋藤　有未Yumi Saito

She jumped into the field of Japanese confectionery along with her passion toward sweets and people.

She was born in 1996 in Osaka prefecture. She often made sweets since she was a child, as she liked cooking and also satisfying people. She was so astonished by eating tasty [warabi-mochi (bracken-starch dumpling)] at [Bashoan], as well as its style of grinding a stone mill to make your own flower, that she longed to be on the providing side. She started working at [Creative Japanese Confectionery Studio Bashoan] in 2015. Currently she is actively working as its manager, offering the traditional tastes with her smile to bring the enjoyment she experienced to many people.

齋藤　有未Yumi Saito

Agu Tonkatsu Coshon アグーとんかつコション Okinawa Prefectural Office, Okinawa Japanese,Japanese / Tonkatsu (fried pork cutlet)

宮城　康司Koji Miyagi

As he liked cooking since he was a child, he worked part time at a restaurant.

He was born in 1988 in Okinawa prefecture. As he liked cooking since he was a child, he worked part-time at a restaurant in his vocational school days. After graduation, he trained at a hamburger steak restaurant for a year and a half, and at soba (buckwheat noodles) shop for 1 year, then moved to Tokyo. After working at an izakaya (Japanese pub) for 3 years and at udon (thick noodles) shop for 1 year, he returned to Okinawa prefecture and was involved in cooking hospital meals. Currently, he is working as the master chef at [Agu Tonkatsu Coshon].

宮城　康司Koji Miyagi

Originator of Teppanyaki Steak Misono, Kobe Main branch 元祖鉄板焼ステーキみその神戸本店 Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

元谷　和之Kazuyuki Motoya

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.

Born in Hiroshima prefecture in 1960. Studied abroad in France after graduating from the Tsuji Culinary Insitute of Abe Osaka. Took lessons in authentic cooking. Upon returning to Japan, began work at a Suntory affiliated Western-style restaurant for around seven years, gaining experience as a deputy chef. After retiring, made a fateful visit to the "Misono Restaurant Osaka." Currently testing skills at the "Misono Restaurant Kobe" after becoming fascinated by Teppanyaki. With 33 years of experience, now focusses upon cultivating the next generation and plays a role in leading the junior chefs.

元谷　和之Kazuyuki Motoya

Shabuzen Shibuya Branch しゃぶ禅　渋谷店 Dogenzaka/Shinsen, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

福嶋　優太Yuta Fukushima

Mr. Fukushima shows Shabuzen's hospitality in a relaxed atmosphere.

Mr. Fukushima was born in 1990. Upon graduating from college, he entered the culinary world. In 2013, he joined Diamond Dining Co., Ltd. Then, he was assigned to a creative Japanese restaurant, where he continued to hone his skills for the next 6 years. Afterwards, he started working for Shabuzen Co., Ltd. and obtained his chef's license and fugu (pufferfish) preparation certificate. He currently works at the Shabuzen Shibuya Branch, where he trains more daily.

福嶋　優太Yuta Fukushima

Drammatico Drammatico Ogikubo, Tokyo Italian,Italian/French / Italian

重岡　中也Chuya Shigeoka

Steadily achieving his dreams through unshakeable conviction and efforts.

Born in Shizuoka Prefecture in 1979. Started working at [Drammatico] at age 19, and worked under Iron Chef Masahiko Kobe, the restaurant's head chef at that time. Became a trusted chef for the restaurant at just 21 years of age. Afterward, he took two trips to Italy to study the cuisine, and took over as the second owner and head chef at [Drammatico] after returning to Japan in 2007. In an elementary school essay, he wrote, "I want to be a chef at an Italian restaurant. I'll study abroad in Italy in my 20s, and have my own restaurant by the time I'm around 30." This dream has now become reality.

重岡　中也Chuya Shigeoka

CARNEYA ANTICA OSTERIA カルネヤ Kagurazaka, Tokyo Italian,Italian/French / Italian / Steak / Wine

高山　いさ己Isami Takayama

The Chef's Recommendations

He has been surrounded by meats since he was born!

He was born as the 2nd son of a popular Japanese BBQ restaurant in Asakusa and grew up with Japanese BBQ 6 days a week. When he was 18, he dined at some 50 restaurants and approached [Chez Pavot Blanc] in Nishi Azabu with wonderful food and service, to start his culinary career. He further broadened his experience at [ENOTECA] and went to Italy in 2002. After he came back and worked as a chef at some restaurants in Tokyo, he opened [CARNEYA] in 2007.

高山　いさ己Isami Takayama

Sushi Shiroma 鮨　城間 Nagoya Station, Aichi Sushi,Japanese / Sushi / Wine / Local Sake

城間　孝文Takafumi Shiroma

Mr. Shiroma is devoted to sushi. He shows the new charm of sushi courses with skilled techniques and flexible creativity.

Mr. Shiroma was born in 1979 in Okinawa. Head chef of Sushi Shiroma. As a child, he frequented a sushi restaurant with his family. As a result, he was exposed to sophisticated sushi chefs, inspiring him to become a sushi chef. At 18, he moved to Aichi and dedicated many years to honing his skills at a sushi restaurant in Nagoya City. After working as the head chef at a renowned restaurant, he founded his current restaurant in April 2023. He devised a new approach to his courses, focusing on exquisite hand-formed sushi and appetizers that show his seasoned skills and the addition of unique dishes prepared through "charcoal grilling." From Nagoya, he introduces new delights and possibilities for sushi courses.

城間　孝文Takafumi Shiroma

Miyajimazushi Maimon 宮島鮨まいもん Hatsukaichi/Otake, Hiroshima Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

原田直幸Naoyuki Harada

Mr. Harada offers a "luxurious time" with the finest ingredients.

He was born in 1994 in Hiroshima. After graduating from culinary school, he worked for the world-famous "Al che-cciano", an Italian restaurant group. He returned to Hiroshima in 2015 with the opening of Miyajima Bocca Al-che-cciano, the predecessor of Miyajimazushi Maimon. He worked as a sous chef and manager at the restaurant. When it closed, he went to Kanazawa to learn sushi. In 2020, he was appointed as manager with the opening of Miyajimazushi Maimon. He pursues genre-defying deliciousness with the techniques he has gained in Italian cuisine and sommelier knowledge.

原田直幸Naoyuki Harada

Sushi Kinari 鮨　生成り Omicho Market, Ishikawa Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

山崎　貴勝Takato Yamasaki

Fascinated by Kanazawa, Mr. Yamasaki is striving forward as a sushi chef/owner in a new place.

He was born in 1987 in Kochi. He decided to go into the culinary arts after graduating from high school to try something new that suited him. He trained for four years at a Japanese restaurant in Rome, Italy, which was run by a ryotei in Asakusa. When he was still unsure whether to become independent in the difficult situation of the Corona disaster, he was approached by Mr. Tanaka, the owner of Katamachi Koryori Sho, a sushi restaurant in Katamachi, Kanazawa City. After working under Mr. Tanaka for three years since 2021, he moved to Kanazawa, attracted by the city and its people. In 2024, he opened Sushi Kinari.

山崎　貴勝Takato Yamasaki

Beef-Professional private Shinjuku Main Branch 完全個室牛の達人 private 新宿本店 Shinjuku East Exit/Kabukicho, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine

堀江　直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江　直人Naoto Horie

Teppanyaki Ginmeisui GINZA 鉄板焼　銀明翠　GINZA Ginza, Tokyo Japanese,Japanese / General / Teppanyaki (iron griddle grilling) / Wine

綾部　誠Sei Ayabe

In Ginza, enjoy the brilliant techniques of a chef who has worked at renowned hotels inside and outside Japan.

He was born in 1975 in Hyogo Prefecture. He decided to be a chef as he was impressed with the dishes served at hotels during the Kobe Expo. At the age of 18, he entered [Kobe Portopia Hotel] and worked actively at the teppanyaki (grilled on iron griddle) restaurant while having training for western and Japanese cuisines. In his 20's, he worked actively at a renowned hotel with 5 stars in the Netherlands for 3 years, and made achievements as the master chef. After returning to Japan, he improved his skills and qualified as an instructor at the Teppanyaki Association and was approved as a sommelier by J.S.A. In 2010, he became the general master chef at Mars Garden Wood GOTEMBA. In 2014, he opened [Ginmeisui Ginza branch].

綾部　誠Sei Ayabe

ESqUISSE ESqUISSE Ginza, Tokyo French,Italian/French / French

リオネル・ベカLionel Beccat

The Chef's Recommendations

Came to Japan by order of his master, then to [ESqUISSE] after accumulating excellent careers.

He was born in 1976 in Corsica, France. He decided to be a chef after the age of 20 and started working at [Le Centrale], a brasserie of Michel Troisgros. After having training at other restaurants with stars, he became the second chef of [Maison Troisgros] at the age of 26. When [Cuisine [s] Michel Troigros] was opened in 2006, he was assigned by Mr. Michel Troigros to go to Japan as the chef. After working as the executive chef for 5 and half years, he moved to [ESqUISSE] in 2012.

リオネル・ベカLionel Beccat

Marconsorts +plus マルコンソールプリュ Nagoya Station, Aichi French,Italian/French / French / Wine

山本　雅司Masashi Yamamaoto

Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.

He was born in 1987 in Fukui. He spent his childhood in Obama City, facing Wakasa Bay, where he felt close to fresh seafood. While standing in the kitchen at home for his working parents, he discovered the joy of cooking and went on to fisheries high school. After attending a vocational school to further study culinary skills, he trained at "Kitajimatei" and "Restaurant Sakaki" in Tokyo. Afterward, he relocated to Nagoya and continued to refine his skills at the bistro Innover. He now works at "Marconsorts +plus," valuing the charm of the ingredients.

山本　雅司Masashi Yamamaoto

Shibuya Gyumon 渋谷　牛門 Shibuya South Exit, Tokyo Halal,Global/International / Yakiniku (grilled meat) / Horumon (offal meat) / Makgeolli

タナさんTana

A pioneer of halal yakiniku, receiving huge acclaim from Muslims living in and visiting Japan.

Mr. Tana was born in 1972 in Bangladesh. For many years, he has been in charge of the kitchen of Shibuya Gyumon, which provides yakiniku with halal-certified ingredients and cooking methods for Muslims. To serve halal food, he has studied thoroughly by taking classes and ordering books written in Bengali, his native language. As a pioneer in providing halal food in Japan, he also focuses on guidance to the staff working together in the restaurant's kitchen.

タナさんTana

Hida Beef Bone Takayama Ramen Matsuri 飛騨牛骨高山ラーメン祭 Hida/Takayama, Gifu Ramen,Ramen (noodles) / Tonkotsu Ramen (pork broth ramen)

大野　勝也Katsuya Ono

Seeking the ultimate ramen that will bring a smile to anyone's face.

Attracted by the work of a chef, who can see guests' happy faces up close, Mr. Ono entered the culinary world. At Matsuri, which opened in March 2021, he displays his skills as restaurant head and works hard to make a restaurant with more and more customer smiles.

大野　勝也Katsuya Ono

Beef-Professional Akihabara Branch 完全個室牛の達人秋葉原店 Akihabara, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / Yakiniku (Japanese BBQ)

堀江　直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江　直人Naoto Horie

Mizutaki Ryotei Hakata Hanamidori Hakata-eki Chikushi-guchi Branch 水たき料亭　博多華味鳥　博多駅筑紫口店 Hakata Station, Fukuoka Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)

河津　善陽Yoshiharu Kawatsu

Hanamidori Chicken, developed with the utmost care and attention to detail.

The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself, Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe.

河津　善陽Yoshiharu Kawatsu

ROZZO SICILIA ロッツォ　シチリア Shirokane/Shirokanedai, Tokyo Italian,Italian/French / Italian / Mediterranean / Wine

中村　嘉倫Yoshimichi Nakamura

Dream of 2 apprentices after 10 years.

He was born in 1974 in Tokyo. Deciding to keep cooking as a hobby, he entered an ordinary university. However, his passion for cooking became irresistible when searching for his career during job seeking activities. He entered an Italian restaurant in Tokyo after graduating university and met Mr. Tsutomu Abe. Promising to have their own restaurant together in the future, they continued brushing up their skills. Returning Japan after 3 years of work in Sicily, 2 ex-apprentices opened [ROZZO SICILIA] together.

中村　嘉倫Yoshimichi Nakamura

Nihonbashi Suminoe COREDO Muromachi Branch 日本橋　墨之栄　コレド室町店 Mitsukoshimae, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

伊藤将宏Masahiro Ito

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.

Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.

伊藤将宏Masahiro Ito

Restaurant ranking

Browsing history

Kappou Toumyou

Creative Japanese Confectionery Studio BASHOAN

She jumped into the field of Japanese confectionery along with her passion toward sweets and people.

Agu Tonkatsu Coshon

As he liked cooking since he was a child, he worked part time at a restaurant.

Originator of Teppanyaki Steak Misono, Kobe Main branch

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.

Shabuzen Shibuya Branch

Mr. Fukushima shows Shabuzen's hospitality in a relaxed atmosphere.

Drammatico

Steadily achieving his dreams through unshakeable conviction and efforts.

CARNEYA ANTICA OSTERIA

He has been surrounded by meats since he was born!

Sushi Shiroma

Mr. Shiroma is devoted to sushi. He shows the new charm of sushi courses with skilled techniques and flexible creativity.

Miyajimazushi Maimon

Mr. Harada offers a "luxurious time" with the finest ingredients.

Sushi Kinari

Fascinated by Kanazawa, Mr. Yamasaki is striving forward as a sushi chef/owner in a new place.

Beef-Professional private Shinjuku Main Branch

Offering the finest quality Japanese beef at a reasonable price.

Teppanyaki Ginmeisui GINZA

In Ginza, enjoy the brilliant techniques of a chef who has worked at renowned hotels inside and outside Japan.

ESqUISSE

Came to Japan by order of his master, then to [ESqUISSE] after accumulating excellent careers.

Marconsorts +plus

Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.

Shibuya Gyumon

A pioneer of halal yakiniku, receiving huge acclaim from Muslims living in and visiting Japan.

Hida Beef Bone Takayama Ramen Matsuri

Seeking the ultimate ramen that will bring a smile to anyone's face.

Beef-Professional Akihabara Branch

Offering the finest quality Japanese beef at a reasonable price.

Mizutaki Ryotei Hakata Hanamidori Hakata-eki Chikushi-guchi Branch

Hanamidori Chicken, developed with the utmost care and attention to detail.

ROZZO SICILIA

Dream of 2 apprentices after 10 years.

Nihonbashi Suminoe COREDO Muromachi Branch

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.