Chef search result : Page 4

Nikuko 肉幸 Hiroo, Tokyo Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak

島田　忠任Tadahide Shimada

The star chef presents blissful dishes using Kobe beef.

Mr. Shimada was born in 1975 in Tokyo. His parents were chefs, so he was familiar with cooking from an early age. He has led a meat restaurant that was awarded the Michelin star for eight consecutive years and has experience setting up overseas restaurants. He opened Nikuko with his skills of winning Michelin stars for eight straight years.

島田　忠任Tadahide Shimada

Steak House Kanai Odawara-ekimae Branch ステーキハウス金井小田原駅前店 Odawara/Minamiashigara, Kanagawa Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)

金井百香Momoko Kanai

Ms. Kanai came across delicious local beef.

She trained and experienced in service and cooking for eight years at Steak House Kanai Omuro-Kogen branch in Ito, Shizuoka. Having studied teppanyaki and Western cuisine, she is currently working at Steak House Kanai Odawara Ekimae branch.

金井百香Momoko Kanai

Sushi Mahoroba 寿司まほろば Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

村上　勝浩Katsuhiro Murakami

Master of sushi and traditional Japanese cuisine. Renowned for expert sushi making and refined hospitality.

Mr. Murakami was born in 1961 in Shiga and is the head chef of Sushi Mahoroba. He began his culinary career at a Japanese restaurant in Shiga, where he honed his skills in Japanese cuisine before moving on to sushi. Following his studies at sushi restaurants in Shiga, Kyoto, and Tokyo, he learned the techniques and taste of Edo-mae sushi at a famous sushi restaurant in Tokyo. Then, he moved to Osaka, the capital of food, and worked at a sushi restaurant in the Minami district. Recognized for his talent, he assumed his current position when the restaurant opened in September 2023. He serves guests from Japan and abroad with his experience and skill regarding ingredients from various regions of Japan, as well as his friendly and warm hospitality.

村上　勝浩Katsuhiro Murakami

Seiwasou 清和荘 Fushimi/Daigo, Kyoto Kaiseki (course menu),Japanese / General / Sake / Kaiseki (tea-ceremony dishes)

竹中　雄大Yudai Takenaka

Connecting history and the future. The fourth generation's challenge and progress with a passion for cooking.

Mr. Takenaka was born in 1994 in Kyoto. Born into a family that ran a restaurant, he grew up close to cooking from an early age. After graduating from university, he attended evening classes at culinary school to learn the basics of cooking while working at a fish market in the morning to learn practical skills so that he gained a profound understanding of ingredients. Following that, he honed his skills at prestigious restaurants such as the renowned inn Sumiya Ryokan in Kyoto and joined Seiwasou in 2022. He is a chef who leads a historic restaurant into the future, preserving tradition while fearlessly embracing new challenges.

竹中　雄大Yudai Takenaka

Matoi Ginza まとい銀座 Ginza, Tokyo Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Steak / Wine

的場　圭司Keiji Matoba

Mr. Matoba offers a blissful plate combining carefully selected Japanese wagyu beef and seasonal ingredients from the mountains and the sea.

Mr. Matoba was born 1997 in Wakayama. Impressed by the differences between Western and Japanese culinary culture when Mr. Matoba studied abroad in New York in his late teens, he entered the world of Japanese cuisine to popularize Japanese food overseas. After working at the Ritz-Carlton in Osaka and Hotel Okura in Tokyo, he was transferred to the Hotel Okura in Amsterdam at 30. Since then, he has worked in 17 countries, including Singapore and Switzerland, including launches and events. Finally, he served as an executive chef at AMAN Resorts.

的場　圭司Keiji Matoba

rece rece Nihonbashi, Tokyo Italian,Italian/French / Italian / Pasta / Wine

渡辺　勉Tsutomu Watanabe

Presents the dishes that resonate with the five senses, featuring Japanese seasonal ingredients, delicate artistry, and techniques developed in the authentic environment.

Mr. Watanabe was born in 1975 in Ibaraki. He is a chef of rece. He trained for seven years in Florence, a city in central Italy, under the renowned chef Mr. Daniele Pescatore, where he learned the traditional techniques of authentic cuisine and honed his unique sense of bringing out the best ingredients. After returning to Japan, he showcased his skills at Italian government-certified restaurants. Eventually, he got a connection with his current restaurant, where he has been working since its founding in 2019. His meticulous and precise cooking captivates guests with exquisite flavors, and his collaborations with the sommelier for wine pairings have also received high praise.

渡辺　勉Tsutomu Watanabe

Common Well Common Well Shijo Karasuma/Karasuma Oike, Kyoto Cafe,Cafe/Sweets / Steak / Coffee / Hamburger

津田　親彦Chikahiko Tsuda

At 18, Mr. Tsuda began his culinary career and has continued to hone his skills with single-minded devotion.

He was born in 1979 in Kyoto. Originally interested in food, he started his career at the famous French restaurant Manyoken after graduating high school. Then, he gained experience at a hotel wedding hall, a teppanyaki restaurant, and a restaurant in town. He is currently working at Common Well.

津田　親彦Chikahiko Tsuda

Ganso Kushi-shabu Matsutake Shinsaibashi Branch 元祖串しゃぶ　まつたけ　心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)

谷川　貴一Takakazu Tanigawa

Mr. Tanigawa learned the joys and rewards of the restaurant business from practical experience.

He was born in 1986 in Osaka. Having originally started his career in a different industry than food and beverage, Mr. Tanigawa began his career as a chef in his mid-30s. Although he had no experience initially, he found enjoyment and satisfaction through working in restaurants and honed his skills. He is currently working as a chef at Matsutake Shinsaibashi Branch.

谷川　貴一Takakazu Tanigawa

Kuroge Wagyu Senmonten Nikuya Fumitsuki 黒毛和牛専門店　肉屋　文月 Kokusai dori, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Okinawa Cuisine

佐久本　友幸Tomoyuki Sakumoto

Mr. Sakumoto is creating a restaurant where customers can enjoy high-quality ingredients at a reasonable price and in an at-home atmosphere.

He was born in Okinawa in 1979. He started studying at 19, mainly at Japanese restaurants in Okinawa Prefecture, before opening Nikuya Fumitsuki. He now works as the owner. The restaurant uses high-quality ingredients, yet the prices are reasonable, and the staff's hospitality is friendly. He is dedicated to creating a homey atmosphere where guests can enjoy their meals without feeling self-conscious.

佐久本　友幸Tomoyuki Sakumoto

Kyoto Kanigin Kawaramachi Branch 京都　かに銀　河原町店 Shijokawaramachi/Teramachi, Kyoto Seafood,Japanese / General

大山　武Takeshi Oyama

An experienced Japanese chef offers all-you-can-eat crab.

Since his parents had a Japanese restaurant, Mr. Oyama had wanted to be a chef since childhood. He started working at a kappo restaurant and later served as head chef at a famous hotel. Through a connection with the company's representative, he has been the head chef at Kyoto Kanigin Kawaramachi Branch since 2023.

大山　武Takeshi Oyama

Agu-buta-shabu Izakaya Hakuryu Nishiki あぐー豚しゃぶ居酒屋　はくりゅう　錦 Nishiki-sanchome, Aichi Izakaya (Japanese tavern),Taverns / Shabu-shabu (boiled meat slices) / Okinawa Soba (noodles) / Okinawa Cuisine

杉崎　栄二Eiji Sugisaki

Mr. Sugisaki is a professional chef who continues to carefully express Japanese traditions with a quietly burning passion.

He was born in 1970 in Gifu. Although he chose the path of a chef on the advice of a relative, he was drawn to it and pursued a career in Japanese cuisine. After training at a famous restaurant in Kyoto, he honed his skills and sensibility while working as a chef at numerous restaurants. His experience and solid skills were highly evaluated, and he became the head chef at Agu-buta-shabu Izakaya Hakuryu Nishiki. He is an artisan chef who carefully prepares each dish in a quiet manner. His hands produce superb cuisine, a harmony of Japanese tradition and modern sensibilities.

杉崎　栄二Eiji Sugisaki

Sumiyaki Jidori SANZO 炭焼地鶏　山蔵（SANZO） Dazaifu/Chikushino, Fukuoka Yakitori/Kushiyaki (grilled skewers),Japanese / General / Kushiyaki (grilled skewers) / Chicken

熊本　義宗Yoshimune Kumamoto

Mr. Kumamoto impresses guests with his cuisine, which is deeply rooted in the essence of Japanese cuisine.

He was born in Fukuoka. He has experience in cooking in 10 countries around the world. After returning to Japan, he further studied as a chef at luxury hotels such as the Hyatt Regency Fukuoka. While incorporating new ideas gained from diverse perspectives, he also has an excellent ability to present Japanese cuisine.

熊本　義宗Yoshimune Kumamoto

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 Horumon Daigoro 焼肉ほるもん　大五郎 Gion, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer

山本　大五郎Daigoro Yamamoto

Mr. Yamamoto is making people around the world happy with Yakiniku.

He was born in 1977 in Kyoto. Formerly a professional boxer, he immersed himself in boxing from the ages of 15-31. After retiring, he joined the Italian restaurant THE SODOH HIGASHIYAMA KYOTO (Plan Do See Inc.) as a part-time employee, where he learned the joy of providing delicious food and drinks and a wonderful time to the people he cares about. He worked there for 6 years to learn about service, manners, and hospitality. With warm support from the company, he became independent. Yakiniku Horumon Daigoro celebrated its 10th anniversary in October 2024.

山本　大五郎Daigoro Yamamoto

Irifune Odawara-ekimae Branch 入船小田原駅前店 Odawara/Minamiashigara, Kanagawa Sushi,Japanese / Sushi

金井　勇弥Yuya Kanai

Dedicated to seasonal local fish and vegetables.

Aiming to become a professional chef, Mr. Kanai started as a dishwasher and cleaner at Irifune in his teens. There, he learned how to scale and prepare fish, sharpen knives, and the basics of Irifune's taste. As time passes, there is much to learn, and he strives for daily improvement.

金井　勇弥Yuya Kanai

Higashiyama Garden 東山庭　Higashiyama　Garden Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Italian,Italian/French / Italian / Pasta / Steak

石井　隆雄Takao Ishii

The Chef's Recommendations

Mr. Ishii is an award-winning chef who embodies tradition and innovation.

He was born in January 1967 in Kyoto. Since elementary school, he has loved to stand in the kitchen and serve food to those around him to their delight. After graduating from culinary school, he worked at Granvia Osaka Stream for 6 years, at the Westin Hotel Osaka for 9 years, and independently in Tokyo for 5 years, followed by 3 years at Granvia Kyoto and 3 years at L'Hôtel de Hiei. He has won many awards, including first prize at the 2009 National JR Hotel Group Culinary Competition. He has been charming guests with his refined taste and artful presentation.

石井　隆雄Takao Ishii

Shikitei Hanamura 四季亭はな村 Beppu, Oita Kaiseki (course menu),Japanese

池田　千明Chiaki Ikeda

A chef who makes smiles with food and performs everything from cooking with Oita's seasonal ingredients to customer service.

Ms. Ikeda is a native of Oita. After learning the basics of cooking at a culinary institute in Osaka, she polished her skills in Japanese cooking in Yufuin, Oita. It was a time when there were few women in the world of Japanese food, but she devoted herself to training more than others and worked hard, showing up at the kitchen earlier than anyone else. Because she wants customers to relax, she doesn't just show her skills in the kitchen. She is also personally involved in management and customer service, and her motto is to see customer reactions herself. Utilizing her delicate sensitivity that she refined through flower arranging, she serves rich food that has both color and flavor.

池田　千明Chiaki Ikeda

Dohtonbori FELLOWS Okachimachi Branch 道とん堀FELLOWS御徒町店 Okachimachi, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Hiroshima-style Okonomiyaki (savory pancakes)

森　悠Yu Mori

Mr. Mori cherishes communication with his guests, creating a time full of smiles.

He was born in 1984 in Saitama. Loving to interact with people, he decided to become a chef to bring smiles to the faces of many guests. At Dohtonbori Okachimachi Branch, he is in charge of overall cooking. He is passionate about okonomiyaki, which can make the most of various ingredients, from vegetables to seafood and meat, and is honing his skills in front of the teppan. He is also committed to developing menus that reflect seasonal and regional characteristics.

森　悠Yu Mori

Irifune Ito-ekimae Branch 入船伊東駅前店 Ito/Shimoda, Shizuoka Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

金井　克彦Katsuhiko Kanai

Pursuing sushi for 30 years.

Mr. Kanai was born in 1970 in Chiba. He trained for four years at a sushi restaurant in Aomori Prefecture and two years at a sushi restaurant in Miyagi Prefecture. Then, he entered his current restaurant, Irifune. As a sushi chef at the branch for 19 years, he has served delicious fish daily.

金井　克彦Katsuhiko Kanai

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

Nikuko

The star chef presents blissful dishes using Kobe beef.

Steak House Kanai Odawara-ekimae Branch

Ms. Kanai came across delicious local beef.

Sushi Mahoroba

Master of sushi and traditional Japanese cuisine. Renowned for expert sushi making and refined hospitality.

Seiwasou

Connecting history and the future. The fourth generation's challenge and progress with a passion for cooking.

Matoi Ginza

Mr. Matoba offers a blissful plate combining carefully selected Japanese wagyu beef and seasonal ingredients from the mountains and the sea.

rece

Presents the dishes that resonate with the five senses, featuring Japanese seasonal ingredients, delicate artistry, and techniques developed in the authentic environment.

Common Well

At 18, Mr. Tsuda began his culinary career and has continued to hone his skills with single-minded devotion.

Ganso Kushi-shabu Matsutake Shinsaibashi Branch

Mr. Tanigawa learned the joys and rewards of the restaurant business from practical experience.

Kuroge Wagyu Senmonten Nikuya Fumitsuki

Mr. Sakumoto is creating a restaurant where customers can enjoy high-quality ingredients at a reasonable price and in an at-home atmosphere.

Kyoto Kanigin Kawaramachi Branch

An experienced Japanese chef offers all-you-can-eat crab.

Agu-buta-shabu Izakaya Hakuryu Nishiki

Mr. Sugisaki is a professional chef who continues to carefully express Japanese traditions with a quietly burning passion.

Sumiyaki Jidori SANZO

Mr. Kumamoto impresses guests with his cuisine, which is deeply rooted in the essence of Japanese cuisine.

Mawaranaisushi Hokuriku Gappa

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

Yakiniku Horumon Daigoro

Mr. Yamamoto is making people around the world happy with Yakiniku.

Irifune Odawara-ekimae Branch

Dedicated to seasonal local fish and vegetables.

Higashiyama Garden

Mr. Ishii is an award-winning chef who embodies tradition and innovation.

Shikitei Hanamura

A chef who makes smiles with food and performs everything from cooking with Oita's seasonal ingredients to customer service.

Dohtonbori FELLOWS Okachimachi Branch

Mr. Mori cherishes communication with his guests, creating a time full of smiles.

Irifune Ito-ekimae Branch

Pursuing sushi for 30 years.

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.