Chef search result : Page 38

Unagi-ka Shibafuku-ya うなぎ家　しば福や Nagoya Station, Aichi Japanese,Japanese / Unagi (eel) / Donburi (rice bowl) / Hitsumabushi (eel bowl)

柴田　哲滝Satoru Shibata

He went from observing his father who was farming eel, to entering the cooking field.

He was born in 1972 in Aichi prefecture. Observing his father who was an eel farmer, he was fascinated with eels and eel cuisine. Though he worked once as a foreman in the construction industry, he left the industry to start training as a chef in 2003 at [Sumiyaki Unafuji] in Nagoya. After working as its master chef and manager, he went independent and finally opened [Unagi-ka Shibafuku-ya].

柴田　哲滝Satoru Shibata

Steak House CAPITAL ステーキハウス　キャピタル Yomitan/Chatan, Okinawa General,Western / General / Steak

照屋　英大Eita Teruya

The experience of working part-time made him to become a chef in teppanyaki (grilled on iron griddle) cuisine.

He was born in 1989 in Okinawa prefecture. Through his part-time wroking experience as a service staff at [Steak House Capital] in his high school days, he got fascinated with the restaurant field. After graduating from high school, he had a training as a chef to improve his skills, and became a chef in teppanyaki (grilled on iron griddle) cuisine. He is still actively working as a chef at [Steak House Capital], and considers it important to have communication with the guests and grill the ingredients upon their request.

照屋　英大Eita Teruya

Sushi Yakushidou 鮨やくしどう Onomichi, Hiroshima Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

有田　秀一郎Syuichi Arita

Mr. Arita wants to convey the appeal of Edomae Sushi, which gives a sense of Japan's culinary culture.

He was born in Tokyo. Growing up watching his father, a sushi chef, he learned the essence of Edomae sushi and decided that he would follow the same path in the future. He trained at a sushi restaurant after working in the field of music, as he wanted to do what he loved to do and then pursue his career without any regrets. Currently, he is working at Sushi Yakushidou, which opened in April 2022. His carefully prepared nigiri (hand-formed sushi) attracts many guests.

有田　秀一郎Syuichi Arita

Koromo Sushi 築地　挙母鮨 Tsukiji, Tokyo Sushi,Japanese / Sushi

星野　秀幸Hideyuki Hoshino

Please, casually enjoy sushi in Tsukiji, where seasonal flavors from around the country gather.

Born in 1978 in Toyota City, Aichi Prefecture. He is now a manager of this restaurant. He grew interested in the food service industry thanks to his experience working part-time at a high-end sushi restaurant. Upon graduating, he entered the sushi world and honed his skills at sushi restaurants across Japan, including ones in Toyota City and Tsukiji, Tokyo. During that time, he met this restaurant's owner, who had a great love for Tsukiji, and decided to open a restaurant in Tsukiji - the place where seasonal fish from around the country gather. They opened up this restaurant in 2018 under the name "Koromo," which is the old name of Toyota City, where both he and the owner are from. He is committed to serving up the true flavor and spirit of authentic Edo-style sushi.

星野　秀幸Hideyuki Hoshino

Nonna Nietta Nonna Nietta Tsukuba, Ibaraki Italian,Italian/French / Italian / Steak / Pasta

川村　憲二Kenji Kawamura

With "guest first" as the basis, Mr. Kawamura faces nature with a wealth of knowledge and experience.

He was born in 1978 in Ibaraki. A part-time job at an Italian restaurant, which he started as a college student, led him to become a chef. After working at a restaurant in Tokyo, he went alone to Italy to get to know the authentic taste. Trained for 6 years, he came back to Japan. He returned to his hometown and opened Nonna Nietta in March 2021. As a chef, he not only approaches ingredients with sincerity but also always thinks of his guests and ensures that they enjoy their time at the restaurant.

川村　憲二Kenji Kawamura

Oryori Ittou 御料理　一燈 Fukui Station, Fukui Japanese,Japanese / General / Crab / Kaiseki (tea-ceremony dishes)

倉橋　紀宏Norihiro Kurahashi

Keeps making efforts since childhood, in the pursuit of cooking

Mr. Kurahashi was born in 1978 in Fukui Prefecture. He had an interest in food when he was young, leading him to start studying cooking on his own. This deep spirit of inquiry lead him to travel not just through Japan but abroad as well, tasting foods from around the world and building his skills by recreating them himself. In 2007, he realized a dream by opening [Toki no Kura] in Fukui, and then his second restaurant, [Japanese Cuisine Ittou] in 2012. In 2019, he relocated and saw a fresh start at [Oryori Itto].

倉橋　紀宏Norihiro Kurahashi

Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA 完全個室×旬の素材南地天ぷら鉄板菜庭－NANIWA－ Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Japanese Beef Steak

堀之内　一弘Kazuhiro Horinouchi

Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.

He was born in 1966 in Osaka. At the age of 18, he started his career as a chef. He has continued honing his Japanese cuisine skills by studying at various famous restaurants in Osaka Prefecture. Since March 2024, as head chef at NANIWA, he has been serving dishes that bring out the full potential of the ingredients. He pays close attention not only to the taste but also to the appearance of his dishes, attracting many people with his seasonal presentation. He is a passionate chef who always brings enthusiasm and curiosity to his cooking.

堀之内　一弘Kazuhiro Horinouchi

Sake bar KoKoN Sake bar KoKoN Asagaya/Koenji, Tokyo Sake Bar,Bars (pubs) / Sake / Highball

大森　健司Kenji Omori

Mr. Omori, conveying both the old and the new, is an owner who quietly burns his love for sake.

He was born in 1988 in Hyogo. While working as a freelance makeup artist in New York City, he also worked as a server in a Japanese restaurant, which hooked him on sake. After returning to Japan, he realized that although there were places where he could drink sake, there were not many places dedicated only to sake in Japan. So, after three years of study at a Japanese restaurant, he opened his own restaurant, Sake bar KoKoN. As a bridge between sake breweries and consumers, he promotes the goodness of sake.

大森　健司Kenji Omori

Trattoria&Pizzeria&BAR LOGIC Nagano Trattoria&Pizzeria&BAR LOGIC 長野 Nagano, Nagano Italian,Italian/French / Italian / Pasta / Pizza

Aged Wagyu Yakiniku Aging Beef Shibuya Branch 熟成和牛焼肉エイジング・ビーフ　渋谷店 Shibuya South Exit, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Others

尾関　岳Gaku Ozeki

Delivering the taste and pleasure that only "aged Wagyu beef" can provide.

Mr. Ozeki was born in 1992 in Gifu. Entered the world of food and drink after graduating from university. After graduating from L'ecole Vantan College with a major in delicatessen, he worked mainly in Italian cuisine. Worked as a manager at Al Bacio in Nishi-Shinjuku before moving to his current company, Shinwa, Inc. He experienced an assistant manager at each "Aging Beef restaurant" and then became the manager of the Shibuya branch. "Aged Wagyu" is a beef that has been slowly aged for a long time to bring out the best in the meat. He delivers to people the taste and pleasure that only dry aging can bring.

尾関　岳Gaku Ozeki

Fukiyosekomachi 吹よせ小町 Yotsuya, Tokyo Japanese,Japanese / General

土橋　明人Akito Tsuchihashi

Mr. Tsuchihashi opened his own restaurant, believing that cooking was his only path.

He was born in 1978 in Aichi. Cooking has always been close to his heart since he was a child. He says that going to a culinary school was a natural choice for him, but it was not until after he started working that he strongly felt that "this is the only path" for him as a chef. Inspired by the human qualities of his great seniors, he has continued his studies, wishing to become like them. He has honed his skills in Japanese cuisine at Japanese restaurants, kaiseki (traditional multi-course meal) restaurants, and Sushi restaurants in Tokyo.

土橋　明人Akito Tsuchihashi

Oniku Shoan Harubina 御肉匠庵　春日那 Oita, Oita Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat) / Korean

桐村　将司Masashi Kirimura

A chef who welcomes diners with heartfelt service and carefully prepared food.

Mr. Kirimura was born in December of 1980 and grew up in Oita Prefecture. His family ran a yakiniku (grilled meat) restaurant during his childhood, which offered him a chance to learn about butchering and meat preparation. He took his first genuine steps to becoming a chef as a way to carry on the characteristic flavors of authentic Korean dishes like kimchi and namul. After spending close to six years working at various restaurants throughout Fukuoka, he came back to his parents' yakiniku restaurant to handle the kitchen and hospitality, as well some management duties. Presently at Oniku Shoan Harubina, he offers guests profoundly flavorful dishes with expertly prepared meat.

桐村　将司Masashi Kirimura

Kagayasuke Main Branch 本店加賀彌助 Kanazawa Station, Ishikawa Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

西川　正次Masatsugu Nishikawa

A veteran Kanazawa sushi chef who crafts his dishes with precision, all while engaging guests with polite conversation.

Born on February 1st, 1950 in Ishikawa Prefecture, at age 21 he went on to Kagayasuke Main Branch after training in Tokyo. He continued to fine-tune his sushi skills at this long-standing Kanazawa shop, where he delivers precise flavors along with pleasant conversation at the counter. Kanazawa is rich with foods from both the land and sea, which are displayed in expertly crafted signature dishes like "Tama," which is made with baked minced sweet shrimp, and his expertly prepared "Dashizuke Ikura," made with locally harvested salmon roe. Dishes like these have helped him garner a wide following of customers that stretch beyond his local prefecture.

西川　正次Masatsugu Nishikawa

Yakiniku Hanabi Nishiki Branch 焼肉華火　錦店 Fushimi, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

杉山　勝高Masataka Sugiyama

Offering a time full of smiles with carefully selected Kuroge Wagyu beef and exquisite dishes.

Mr. Sugiyama was born in 1980 in Aichi. Since he was little, he has been interested in cooking and naturally wished to be a chef. With that desire, he entered a culinary school after graduating from high school. After graduation, he began training at an Italian restaurant in Osaka. He continued honing his skills at other restaurants and bakeries before joining his company in 2012. Having served at restaurants such as yakitori restaurants and izakaya (Japanese-style pubs) run by the company, he moved to Yakiniku Hanabi Nishiki. He has been serving Wagyu beef selected by his reliable eyes in various dishes, attracting visitors.

杉山　勝高Masataka Sugiyama

Grilled Aging Beef Yokohama Branch グリルド　エイジング・ビーフ　横浜店 Yokohama Station, Kanagawa Dining Bar,Dining bar / Steak / General / Garlic

田村　和人Kazuto Tamura

With heartwarming memories of his grandmother's cooking, Mr. Tamura aspired to become a chef.

He was born in 1979 in Ibaraki. His grandmother, a chef, has always treated him to delicious dishes since he was a young child. His admiration for his grandmother made him desire to create dishes, and he decided to pursue a career as a chef. After graduating from Ecole Culinaire Kunitachi at 18, he studied cooking in France, the home of authentic French cuisine. He trained for 8 years at a French restaurant in Tokyo and worked as a chef at a French restaurant in Kamakura. In July 2015, he joined Grilled Aging Beef Yokohama and currently works as the Kitchen Chief.

田村　和人Kazuto Tamura

Unagi Fujita Shirokanedai Branch うなぎ藤田　白金台店 Shirokane/Shirokanedai, Tokyo Japanese,Japanese / Unagi (eel)

藤田　将徳Masanori Fujita

The Chef's Recommendations

Raised in an environment with eel around him from birth, he handles them earnestly as a chef.

Born in 1973 in Hamamatsu, Shizuoka. Eldest son of Shigeyoshi Fujita, 3rd generation owner of [Unagi Fujita]. Entered the restaurant world immediately after graduating high school. Worked as a manager in a large-scale restaurant with 300 seats and 100 staff members. Built up 4 years of experience, including working abroad. Joined [Unagi Fujita] in 1996. Learned the processes of putting eel on skewers, cutting up whole eel, and grilling them over the course of 13 years. Appointed representative director in 2009, and concurrently worked in direct sales department. Opened a branch location in front of Hamamatsu Station in 2011. The Shirokanedai branch opened in 2016, and is managed jointly with the hostess and his older sister.

藤田　将徳Masanori Fujita

Shotaro 笑太郎 Yodoyabashi, Osaka Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Soba (noodles)

寺脇　拓Hiraku Terawaki

Mr. Terawaki started his career in the food and beverage world at 17, building a wealth of experience along the way.

He was born in 1981 in Toyonaka, Osaka. He started his training as a chef at a sushi restaurant when he was 17. After working at a sushi restaurant for 9 years, he worked at a soba restaurant for 7 years. After years of gaining experience, he became independent at 34. In 2011, he opened Rakutaro as the owner. In December 2021, the restaurant was relocated, and he began a new restaurant, Shotaro. He personally selects seafood and other ingredients at the market, purchasing high-quality ingredients and always striving to provide guests with the most delicious meals.

寺脇　拓Hiraku Terawaki

Trattoria Pizzeria LOGIC Odaiba Trattoria Pizzeria LOGIC お台場 Odaiba, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch 雌牛専門店　板前焼肉一牛　心斎橋本店 Minamisemba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

尾形　陸Riku Ogata

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.

尾形　陸Riku Ogata

Fukusho ふく匠 Shimbashi/Shiodome, Tokyo Izakaya (Japanese tavern),Taverns / General / Fugu (blowfish) / Nabe (hot pot)

村田Murata

Offers "a little bit better" at an affordable price, providing luxury for adults.

Ms. Murata is the Fukusho sub-leader, heading up the service staff. Fukusho offers a special dining experience in a corner of Ginza, including grilled blowfish, a rare dish in the Kanto area, and suppon nabe (hot pot with softshell turtle), which is not something commonly seen in everyday life. While the price range is reasonable, she and the restaurant provide guests with a luxurious time to enjoy "something a little good" with ease, keeping careful attention to service and space creation.

村田Murata

Restaurant ranking

Browsing history

Unagi-ka Shibafuku-ya

He went from observing his father who was farming eel, to entering the cooking field.

Steak House CAPITAL

The experience of working part-time made him to become a chef in teppanyaki (grilled on iron griddle) cuisine.

Sushi Yakushidou

Mr. Arita wants to convey the appeal of Edomae Sushi, which gives a sense of Japan's culinary culture.

Koromo Sushi

Please, casually enjoy sushi in Tsukiji, where seasonal flavors from around the country gather.

Nonna Nietta

With "guest first" as the basis, Mr. Kawamura faces nature with a wealth of knowledge and experience.

Oryori Ittou

Keeps making efforts since childhood, in the pursuit of cooking

Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA

Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.

Sake bar KoKoN

Mr. Omori, conveying both the old and the new, is an owner who quietly burns his love for sake.

Trattoria&Pizzeria&BAR LOGIC Nagano

Aged Wagyu Yakiniku Aging Beef Shibuya Branch

Delivering the taste and pleasure that only "aged Wagyu beef" can provide.

Fukiyosekomachi

Mr. Tsuchihashi opened his own restaurant, believing that cooking was his only path.

Oniku Shoan Harubina

A chef who welcomes diners with heartfelt service and carefully prepared food.

Kagayasuke Main Branch

A veteran Kanazawa sushi chef who crafts his dishes with precision, all while engaging guests with polite conversation.

Yakiniku Hanabi Nishiki Branch

Offering a time full of smiles with carefully selected Kuroge Wagyu beef and exquisite dishes.

Grilled Aging Beef Yokohama Branch

With heartwarming memories of his grandmother's cooking, Mr. Tamura aspired to become a chef.

Unagi Fujita Shirokanedai Branch

Raised in an environment with eel around him from birth, he handles them earnestly as a chef.

Shotaro

Mr. Terawaki started his career in the food and beverage world at 17, building a wealth of experience along the way.

Trattoria Pizzeria LOGIC Odaiba

Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

Fukusho

Offers "a little bit better" at an affordable price, providing luxury for adults.