Chef search result : Page 4

Ryouriya Somekawa 料理屋　染川 Gotanda, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

染川　昌裕Masahiro Somekawa

The Chef's Recommendations

Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.

He was born in 1976 in Kagawa. He began training at Nicho, a long-established Ryotei (Japanese restaurant) in his hometown and honed his skills at a Japanese restaurant in a hotel in Omi-Hachiman, Shiga. He then moved to Tokyo, where he studied at the Ginza branch of the famous Ryokan "Kagaya," which has its main restaurant in Wakura Onsen, Ishikawa, and also worked as the head chef of the restaurant's Tokyo Ariake branch. In 2015, he established his own restaurant, Somegawa, in Ikedayama, a historical residential place on high ground in the Jonan area. His seasonal omakase course, which is based on his belief that "cuisine makes people happy," is well-known among food connoisseurs.

染川　昌裕Masahiro Somekawa

Sushi Ogido 鮨おぎ堂 Kita-Shinchi, Osaka Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake

荻堂　胤志Tsugushi Ogido

Dedicated to sushi and Japanese cuisine. Presenting the finest sushi and seasonal cuisine with masterful skill and refined elegance.

Mr. Tsugushi Ogido, born in 1974 in Okinawa, is the owner of Sushi Ogido. With a passion for culinary arts from an early age, he honed his skills in his hometown before moving to Osaka at age 20 to pursue his dreams. In 2008, he opened his first sushi restaurant in Kitashinchi, marking his independence. In 2016, he relocated and reopened the restaurant to its current place. It is a dining space with a beautiful cypress counter where the finest nigiri and seasonal dishes are prepared with care, such as aging, and presented with chic gestures. His warm hospitality is also well-received.

荻堂　胤志Tsugushi Ogido

Takuan Botantei たくあん・牡丹亭 Nishi-Shinjuku, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak

贄田　道浩Michihiro Nieda

Mr. Nieda is a chef constantly engaged in research, putting his heart and soul into each dish with his years of experience and knowledge.

He was born in Saitama. He is a chef who has devoted himself to Japanese cuisine since graduating from a culinary school. After 5 years of training at another branch, he now leads the kitchen at Takuan Botantei as the head chef. His sincere attitude toward cooking and his extensive knowledge are his weapons. His sincere attitude is reflected in his cooking, which is beautifully expressed in his delicate serving style and flavor adjustments. His cuisine, where he puts his heart and soul into each dish, always attracts visitors.

贄田　道浩Michihiro Nieda

HAKATAYA HAKATA屋 Kumamoto, Kumamoto Japanese,Japanese / General / Kushiyaki (grilled skewers) / Japanese Sosaku (creative cuisine)

白根　龍獎Ryusuke Shirane

Serves menus to match Kumamoto's local sake, shochu, and a variety of other drinks.

Mr. Shirane was born in 1994 in Kumamoto. Based on Japanese cuisine, he also experienced Western cuisine. With experience in various culinary genres, he has expanded his repertoire while honing his skills as a chef. Currently working at HAKATAYA. He offers a wide variety of menu items to match the unique drinks, including Kumamoto's local sake, shochu selected by the shochu sommelier, and Kikuka wine.

白根　龍獎Ryusuke Shirane

Miyazaki Ozaki Beef Washoku Teppanyaki Gin Umeda Hilton Plaza West 宮崎尾崎牛和食鉄板焼き吟梅田ヒルトンプラザウエスト Nishi-Umeda, Osaka Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

樋口　芳也Yoshiya Higuchi

Mr. Higuchi finds true pleasure and purpose in working as a chef.

He was born in 1981 in Ehime. From childhood, he was good with his hands and liked to make things, so cooking was one of the pleasures he enjoyed serving his family. After graduating from Tsuji Gakuen Cooking & Confectionery College, he became interested in Italian food and began working at restaurants in Osaka. Later, he moved to his current company, which operates a wide range of restaurants. He started out at the meat restaurant Gin and transferred to the Teppanyaki Gin Umeda Hilton Plaza West when it was opened.

樋口　芳也Yoshiya Higuchi

Mawaranaisushi Hokuriku Gappa 廻らない寿司　北陸がっぱ Kawasaki, Kanagawa Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

西村　俊輔Shunsuke Nishimura

Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces.

Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces. Offering mawaranai sushi (not conveyor belt sushi), he enchants his guests with his delicate technique and passion. He provides heartwarming moments with careful attention to ingredients and hospitality.

西村　俊輔Shunsuke Nishimura

Yakiniku Densetsu Baribari 焼肉伝説バリバリ Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

鈴木　進平Shinpei Suzuki

Mr. Suzuki brings out the best in Yakiniku with the skill and finesse of Japanese cuisine.

He was born in 1987 in Aichi. Starting with a part-time job as a student, he has developed a career in the food and beverage industry. After graduating from Tsuji Culinary Institute, he gained experience and honed his skills in the Japanese food industry, working in Japanese restaurants. Later, as an old acquaintance of the owner, he joined Yakiniku Densetsu Baribari. He is now taking on new challenges while still utilizing his experience.

鈴木　進平Shinpei Suzuki

Urayasu Kourai 浦安　幸来 Urayasu, Chiba Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shoyu Ramen (soy sauce ramen)

新井　規和Norikazu Arai

With his childhood admiration for chefs, Mr. Arai is devoted to his culinary career.

He was born in 1973 in Nagano. As a child, his image of a chef was that of a quiet and diligent artisan. The way they beautifully filleted the fish looked cool and inspired him to enter the culinary world. He worked at the renowned Japanese restaurant Ginza Kitcho for 21 years, where he honed his skills in various aspects of Japanese cuisine, such as simmered and grilled dishes, and demonstrated his ability as a leader. In 2022, he became independent by opening Urayasu Kourai.

新井　規和Norikazu Arai

Yamagata Soba Saryo Tsukinoyama 山形蕎麦茶寮　月の山 Shinjuku Station South Exit/Yoyogi, Tokyo Soba (noodles),Japanese / Soba (noodles) / Local Japanese Cuisine / Sake

増田　大補Daisuke Masuda

An artisan chef who has studied Edo Soba fascinates you with its deep world of Soba.

Mr. Masuda was born in Tokyo. He is an experienced soba chef who has built up his career at soba restaurants in Tokyo. While Edo Soba was popular in Edo (ancient Tokyo), where many people and cultures came and went, Tsukinoyama offers Yamagata's unique soba, which was born from the rich nature and food culture. He presents the deep world of soba from the viewpoint of a professional who has studied in Edo soba.

増田　大補Daisuke Masuda

Yakiniku Yoisho やきにく宵緒 Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

松原　英多Eita Matsubara

Mr. Matsubara contributes to improving the restaurant by utilizing his experience and trying his best.

He was born in 1997 in Nagano. At first, he was attracted to the restaurant's atmosphere when he was involved in Yakiniku Yoisho as a part-time staff. After that, he continued working as a part-time worker, but he sympathized with how the owner and the restaurant were and decided to work in earnest as a full-time employee. As he gained experience, he deepened his knowledge of restaurant management and cooking. He is now the manager of the restaurant.

松原　英多Eita Matsubara

Sushi Umiji 寿司海路 Azabu-Juban, Tokyo Sushi,Japanese / Sushi / General / Sousaku Sushi (creative sushi)

角藤　文俊Fumitoshi Kakutou

Having honed his skills in the world of sushi, Mr. Kakutou is now making his sushi with the utmost care and attention to detail.

He was inspired to become a sushi chef by a visit to a sushi restaurant when he was a high school student, where he was fascinated by its chefs. His career as a sushi chef began in earnest when he entered a sushi restaurant as an apprentice. While learning traditional Japanese techniques, he always pursued new tastes by incorporating modern sensibilities. Since then, he has trained at various restaurants for over 25 years. In June 2023, he joined Sushi Umiji.

角藤　文俊Fumitoshi Kakutou

Hareya Bettei はれや　別邸 Kita-Shinchi, Osaka Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Sake

寺田　竜之進Ryunoshin Terada

Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.

Mr. Terada was born in Fukuoka prefecture and has honed his craft in many places. He has experience as an apprentice to a famous chef. His severe and honest personality is the foundation of his career. He carefully makes tofu by hand, takes great care in selecting seasonings, and spends extra effort on miso and soy sauce, all to create original flavors that can only be tasted at his restaurant. He handles the finest seafood from the seas of Hokuriku with expert skills to recreate the flavors of Fukui in Kitashinchi. He serves food tailored to diners' preferences upon request.

寺田　竜之進Ryunoshin Terada

Unagi Ryouri Unawa Izumi うなぎ料理うな和泉 Shin-Sakae/Higashisakura/Izumi, Aichi Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

加藤　晴久Haruhisa Kato

Challenging the world of eel cuisine with a new heart as a chef.

Mr. Kato was born in 1971 in Hokkaido. After graduating high school, he entered Tsuji Culinary Institute Osaka with a deep passion for cooking. Then, he trained at a restaurant in Kurashiki through the introduction of Mr. Tamura, the executive chef of Japanese cuisine at Hotel New Otani Osaka. At Foresta Hills in Toyota City, he met Mr. Mizogami, whom he looks up to as his mentor. After working at Nagoya Marriott Associa Hotel for 19 years, he moved to Unawa Izumi in August 2023. He currently serves as the restaurant's manager.

加藤　晴久Haruhisa Kato

MARCO MARCO Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Seafood / Steak

福丸　達也Tatsuya Fukumaru

Making lots of people smile with the blissful taste of Kobe Beef.

Mr. Tatsuya Fukumaru was born in 1980 in Nagasaki. With a love of delicious food, he decided to enter the culinary world himself while visiting and eating at many restaurants during his school days. After graduation, he began training as a chef at a restaurant specializing in teppanyaki. He has developed a good eye for ingredient selection, especially Kobe beef and Kuroge Wagyu beef. While expanding his field, he worked as a chef for 16 years. In January 2020, he opened MARCO as the owner-chef. He works hard to let as many people as possible know about the genuine deliciousness of Kobe beef.

福丸　達也Tatsuya Fukumaru

Sakanaya Soma Nishimachi Branch さかな家そう馬　西町店 Kurume, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

Kawabata Shisshi 川端志史 Kawabata/Gion, Fukuoka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine

森永　書史Fuhito Morinaga

Mr. Morinaga attracts guests with new-style yakiniku courses that skillfully draw out the charm of Kyushu's wagyu beef.

He was born in 1981 in Fukuoka. The owner of Kawabata Shisshi. He started his career in the restaurant industry at the Fukuoka branch of the long-established ryotei restaurant Nadaman, where he learned restaurant management, including customer service and food handling. Then, he got a chance to work with the famous restaurant Yuki in Nishi-Nakasu and obtained a sommelier certificate while improving his cooking skills and exploring the pairing of food and wine. He worked as a manager at the restaurant and continued his studies. In December 2023, he founded his current restaurant and became independent. Presenting courses that evolved the delicious taste and world view of yakiniku, he is bringing a new style to Fukuoka's food scene.

森永　書史Fuhito Morinaga

DOMO DOMO Ikebukuro Higashiguchi Branch DOMO DOMO 池袋東口店 Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo Izakaya (Japanese tavern),Taverns / Pizza / Steak / Western Sosaku (creative cuisine)

アデイカリ　スレスAdhikari Sless

Mr. Sless presents a delightful and delicious time with lots to eat and drink.

He was born in Nepal and came to Japan with the dream of opening a restaurant there. In July 2023, he opened DOMO DOMO, offering dishes specialized in cheese and meat based on the concept of creating a restaurant that makes guests happy. He combines the unique tastes and techniques cultivated in his hometown to develop new dishes.

アデイカリ　スレスAdhikari Sless

Kuroge Wagyu Junniku Yakiniku M.M.ya 黒毛和牛純肉焼肉 M.M.ya Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Shochu

濱　健一Kenichi Hama

Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.

Since childhood, he had a passion for cooking, naturally stepping into the food world. He worked in the meat industry, expanding his knowledge in meat handling. Currently, he has demonstrated his culinary skills as the head chef at the newly opened M.M.ya since November 4th, 2023.

濱　健一Kenichi Hama

Yakiniku Kappo Hajime 焼肉割烹はじめ Susukino, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

久保　沙佑Sasuke Kubo

Experienced in many renowned restaurants in Hokkaido, Mr. Kubo proposes special yakiniku along with the producer's passion.

He was born in 2001 in Hokkaido. After experiencing several popular Yakiniku restaurants in Hokkaido, including Shimadaya, Nikudokoro Ginbeko, and Yakiniku Gurumanzu Ito, he joined Yakiniku Kappo Hajime in April 2024. In addition to meat, he offers a wide variety of attractive ingredients from producers throughout Hokkaido to numerous guests.

久保　沙佑Sasuke Kubo

Kobe Beef Steak Hana-Houbi 神戸牛ステーキ　花ほうび Sannomiya, Hyogo Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Steak

廣瀬　政彦Masahiko Hirose

The Chef's Recommendations

Mr. Hirose has devoted himself to Teppanyaki cuisine since he was 19. A skilled chef who also serves as a director of the Japan Teppanyaki Association.

He was born in 1961 in Kyoto. At 19, he started working at the Kobe Portopia Hotel, taking his first steps on the chef's path. After studying Teppanyaki cuisine performance overseas for 2 years, he returned to Japan and assumed the head chef position. For 30 years, he has been a driving force in the Japanese Teppanyaki cuisine industry as a head chef. He also serves as director of the Japan Teppanyaki Association and pours his heart and soul into training the younger generation as a teacher. Currently, he works at Kobe Beef Steak Hana-Houbi. He welcomes guests with his skilled handling and witty conversation.

廣瀬　政彦Masahiko Hirose

Restaurant ranking

Browsing history

Ryouriya Somekawa

Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.

Sushi Ogido

Dedicated to sushi and Japanese cuisine. Presenting the finest sushi and seasonal cuisine with masterful skill and refined elegance.

Takuan Botantei

Mr. Nieda is a chef constantly engaged in research, putting his heart and soul into each dish with his years of experience and knowledge.

HAKATAYA

Serves menus to match Kumamoto's local sake, shochu, and a variety of other drinks.

Miyazaki Ozaki Beef Washoku Teppanyaki Gin Umeda Hilton Plaza West

Mr. Higuchi finds true pleasure and purpose in working as a chef.

Mawaranaisushi Hokuriku Gappa

Mr. Nishimura is a chef who is particular about ingredients and brings smiles to guests' faces.

Yakiniku Densetsu Baribari

Mr. Suzuki brings out the best in Yakiniku with the skill and finesse of Japanese cuisine.

Urayasu Kourai

With his childhood admiration for chefs, Mr. Arai is devoted to his culinary career.

Yamagata Soba Saryo Tsukinoyama

An artisan chef who has studied Edo Soba fascinates you with its deep world of Soba.

Yakiniku Yoisho

Mr. Matsubara contributes to improving the restaurant by utilizing his experience and trying his best.

Sushi Umiji

Having honed his skills in the world of sushi, Mr. Kakutou is now making his sushi with the utmost care and attention to detail.

Hareya Bettei

Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.

Unagi Ryouri Unawa Izumi

Challenging the world of eel cuisine with a new heart as a chef.

MARCO

Making lots of people smile with the blissful taste of Kobe Beef.

Sakanaya Soma Nishimachi Branch

Kawabata Shisshi

Mr. Morinaga attracts guests with new-style yakiniku courses that skillfully draw out the charm of Kyushu's wagyu beef.

DOMO DOMO Ikebukuro Higashiguchi Branch

Mr. Sless presents a delightful and delicious time with lots to eat and drink.

Kuroge Wagyu Junniku Yakiniku M.M.ya

Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.

Yakiniku Kappo Hajime

Experienced in many renowned restaurants in Hokkaido, Mr. Kubo proposes special yakiniku along with the producer's passion.

Kobe Beef Steak Hana-Houbi

Mr. Hirose has devoted himself to Teppanyaki cuisine since he was 19. A skilled chef who also serves as a director of the Japan Teppanyaki Association.