Chef search result : Page 42

Mutenka Yakiniku FOODLAB Tsukiji 無添加焼肉　FOODLAB　築地 Tsukiji, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)

川島　良太Ryouta Kawashima

Mr. Kawashima is a chef who uses his diverse career to deliver blissful moments.

He was born in 1984 in Tokyo. He has loved cooking since he was a child. Wanting to make a career out of such love, he dreamed of becoming a chef as his future dream. After graduating from school, he became a chef and began his training. He worked at an Italian restaurant for 3 years, a Japanese restaurant for 3 years, a restaurant specializing in chicken dishes for 5 years, and a medicinal herb restaurant for 4 years, gaining a wide variety of experience. Currently, he is a chef at "Mutenka Yakiniku FOODLAB Tsukiji."

川島　良太Ryouta Kawashima

HANARÉ HANARE Miyako Island/Ishigaki Island, Okinawa Innovative/Fusion,Sosaku (creative) / General / French / General

反町　世俊Seigon Sorimachi

Mr. Sorimachi expresses inner art on plates through food.

He was born in 1981 in Shanghai. Started with Japanese cuisine, he trained extensively in Western, Italian, and French cuisine, and then spent six years abroad. After returning to Japan, he developed his own unique cuisine by fusing Yaeyama ingredients with techniques and seasonings from Japanese, Chinese, and Southeast Asian cuisines. As a result, he caught the attention of the hotel's executive chef, Mr. Hirata. He then became the chef of HANARÉ from its opening on June 1, 2022, to express Ryukyuan culture innovatively.

反町　世俊Seigon Sorimachi

Ryoheisushi 量平寿司 Ginza, Tokyo Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

島田　勝正Katsumasa Shimada

Dedicated to sushi for more than 45 years. Performing the finest nigiri with Edomae techniques and spirit.

Mr. Shimada was born in 1954 in Kumamoto. The owner of Ryoheisushi. Attracted by the stylish behavior of sushi chefs, he entered the world of Edomae sushi. After many years of honing his skills at a well-known restaurant in Tokyo, he has mastered traditional techniques while refining his unique taste in rice and ingredients. Since the spring of 2023, he has worked expertly at his current store in Ginza-itchome. He purchases the best seafood of the season from the middle wholesalers with whom he has built a relationship through his visits to the Toyosu Market. And he serves delicious nigiri and seasonal dishes with careful Edomae style work.

島田　勝正Katsumasa Shimada

Asahikawa Jingisukan Daikokuya Shinbashi Branch 旭川成吉思汗　大黒屋　新橋店 Shimbashi/Shiodome, Tokyo Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Steak / Yakiniku (grilled meat)

佐藤　博紀Hiroki Sato

Mr. Sato offers dishes full of flavor and warmth that both adults and children can enjoy.

He was born in 1991 in Hokkaido. Motivated by the desire to provide food that both children and adults can enjoy through nutritional education, he decided to become a chef. He acquired a wide range of culinary skills through five years of training at a Chinese restaurant and six years of experience in group meal preparation. Now, at Asahikawa Jingisukan Daikokuya Shinbashi, he is applying his expertise and skills to serve dishes that will satisfy his guests.

佐藤　博紀Hiroki Sato

Gion Shizuka 祇園　静水香 Gion, Kyoto Kyoto Cuisine,Japanese / Kyoto Cuisine / General / Sake

澤田　和巳Tatsumi Sawada

An experienced chef who has fascinated international diners spins a new tale in Kyoto.

Mr. Sawada started his career as a chef at Gion Maruyama, a long-established restaurant with two Michelin stars. Having gained experience in prestigious restaurants, he was the head chef of a restaurant in Tokyo, where he achieved three consecutive Michelin stars. He also worked as a head chef at luxury hotels abroad, attracting guests worldwide. In July 2024, he returned to Kyoto and assumed the head chef position at Gion Shizuka. The sincerity and warmth in his cooking always attract visitors.

澤田　和巳Tatsumi Sawada

WAGYU YAKINIKU beef by KOH Hiroo Main Branch WAGYU YAKINIKU beef by KOH 広尾本店 Hiroo, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Hamburger Steak / Yakiniku (grilled meat)

KOHKOH

With an experience in a Michelin-listed restaurant, Mr. KOH continues to express New York culture.

He was born in 1977 in Tokyo. Though he worked in the construction industry for years, he changed jobs when he was invited to assist at a newly opened Japanese BBQ restaurant. He wanted to put his all into studying to be the best in the industry, so in 2011 he went to New York by himself. Soon after coming to the United States, he worked at a Japanese BBQ restaurant on Michelin. He studied hard there for 5 years and even became a sous chef. In 2017, after returning to Japan, he opened the beef by KOH, a Japanese BBQ restaurant that offers a taste of New York culture.

KOHKOH

Uni Murakami Hakodate ekimae restaurant うに　むらかみ　函館駅前店 Hakodate, Hokkaido Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

佐々木　健一Kenichi Sasaki

Mr. Sasaki strives everyday with the philosophy of "treasure every encounter, for it will never reoccur" in his mind.

He was born in 1980 in Hakodate, Hokkaido. Mr. Sasaki's family enjoyed fishing since he was little. He decided to become a chef as he wanted to cook the fish he caught himself. After working at a fresh seafood restaurant and a ryokan hotel in Hakodate, he demonstrated his skills working as the head chef of a hotel in Hakodate. He became the head chef of [Uni Murakami Hakodate ekimae restaurant] which opened in 2019. He strives everyday with the philosophy of "treasure every encounter, for it will never reoccur" in his mind, valuing the encounter with every guest.

佐々木　健一Kenichi Sasaki

tawara tawara Korinbo/Katamachi, Ishikawa French,Italian/French / General / French / Wine

俵　徹也Tetsuya Tawara

The Chef's Recommendations

Based on his experiences and passion in Kyoto and France, Mr. Tawara creates a gentle fusion of Japanese and French cuisines.

He was born in 1974 in Ishikawa. Inspired by a love for making things, he started his career as a chef. After honing his skills in Japanese cuisine at a restaurant in Kanazawa for three years, he moved to France. He gained experience for a total of three years at renowned restaurants in Provence and Perigord. After returning to Japan, he worked at Gion Okumura, a Kaiseki (tea-ceremony dishes)-style French restaurant in Kyoto, for four and a half years, where he further developed his skills in the fusion of Japanese and French cuisine. In 2012, he returned to his hometown, Kanazawa, and founded tawara. His creative and gentle cuisine, born from his experience in Kanazawa, France, and Kyoto, attracts food lovers inside and outside the prefecture.

俵　徹也Tetsuya Tawara

SIK eatery SIK eatery Awaza/Kyomachibori, Osaka Chinese,Chinese / General / Yum Cha/Dim Sum / Chinese Rice Porridge

河村　裕雅Yuga Kawamura

Mr. Kawamura creates an extraordinary experience for guests with food and hospitality that satisfies all five senses.

He has experience in various fields and has acquired cooking skills in Chinese, Hong Kong, Taiwanese, and other Asian cuisines. Currently, he works at the popular restaurant SIK eatery, which attracts many people daily. In addition to the delicious food, he also pursues comfortable space and aims to provide a different kind of enjoyment each time guests visit, whether for breakfast, lunch, or dinner.

河村　裕雅Yuga Kawamura

PIZZERIA GTALIA DA FILLIPO ピッツェリア　ジターリア　ダ　フィリッポ Nerima, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

牧野　真Shin Makino

The Chef's Recommendations

Mr. Makino organizes the store as the head manager after transitioning from a different industry.

He was born in 1978 in Tokyo. Originally, he worked in the motorcycle industry, but when emission regulations came into effect, he decided to pursue a different path. He entered the Tsuji College of Culinary Arts in Osaka to pursue a career in the food and beverage industry, which he had always been interested in, after which he jumped into the world of culinary arts at the age of 26. After working at [Ristorante La Bisboccia] in Hiroo and [Bancasa] in Ebisu, he started working at [Pizzeria Gtalia da Filippo] in 2015. His job now is to manage the store.

牧野　真Shin Makino

Yabu Distillery Restaurant Yabu Distillery Restaurant 養父蒸溜所 Minamisemba, Osaka French,Italian/French / French / Western Sosaku (creative cuisine) / Whisky

山本　健太郎Kentaro Yamamoto

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews.

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews. After serving as a banquet chef and chef at Restaurant Chambord within Rihga Royal Hotel Osaka, he worked at Restaurant Ruan within NIPPONIA HOTEL NARA and then at KENZO ESTATE WINERY Osaka Branch. Currently, he is a chef at Yabu Distillery Restaurant. Mr. Yamamoto has devised a wide variety of French dishes to pair with quality Japanese artisans' work in the creation of liquor. He offers a wide range of French cuisine to deepen the flavor of the liquor.

山本　健太郎Kentaro Yamamoto

ACiD brianza ACiD brianza Azabu-Juban, Tokyo French,Italian/French / French

児玉　智也Tomoya Kodama

Mr. Kodama is a young genius who captivates foodies with boundless creativity and versatility.

He was born on the 30th of June 1990 in Otaru, Hokkaido. Ever since he was a child, he loved to help his mother cook. After graduating from high school, he went to a culinary school and entered Jardin Potager Teranishi in Sapporo at 20. After two years of apprenticeship, he worked at Restaurant Miyabi before heading to France at 26. There, he honed his skills at Sa.Qua.Na in Honfleur and Kadeau in Denmark. Upon returning to Japan, he organized several pop-up dining events before meeting Chef Yoshiyuki Okuno and taking on the role at Acid brianza.

児玉　智也Tomoya Kodama

Sushi Hanayoshi 鮨　花吉 Niseko/Kutchan/Rusutsu, Hokkaido Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

吉岡　亮平Ryohei Yoshioka

A skillful chef who offers exquisite seafood from Hokkaido.

Born in 1972 in Niseko-cho, Hokkaido. As his family ran a soba (buckwheat noodles) restaurant, naturally he entered the cooking field. After training at a sushi restaurant in Asakusa, Tokyo for 13 years, he learned how to select fish at a wholesale company in Chiba prefecture. In 2006, he went independent and opened [Sushi Hanayoshi] in his hometown Niseko-cho. He is still making efforts to offer exquisite seafood from Hokkaido to the guests and many from overseas as well.

吉岡　亮平Ryohei Yoshioka

Asahikawa Jingisukan Daikokuya Asahikawa Gochome Branch 旭川ジンギスカン大黒屋　旭川五丁目店 Asahikawa, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)

手塚　慎太郎Shintaro Tezuka

Mr. Tezuka conveys the appeal of Jingisukan to visitors through his excellent work and attentive customer service.

The first time Mr. Tezuka had Jingisukan at Daikokuya, he was charmed by that famous dish, energetic staff, and lively restaurant atmosphere. That made him want to work there, then he joined the company after showing his passion for Jingisukan to Daikokuya's owner. He works tirelessly to deliver the delicious taste of Daikokuya's Jingisukan to as many guests as possible.

手塚　慎太郎Shintaro Tezuka

Sabatini di Firenze Daimaru Tokyo Branch サバティーニ・ディ・フィレンツェ　大丸東京店 Marunouchi, Tokyo Italian,Italian/French / Italian / Pasta / Steak

古田　稔Minoru Furuta

Mr. Furuta decided to become a craftsman to acquire expertise and entered the culinary world.

Mr. Minoru Furuta was born in 1965 in Saitama. He studied under Mr. Bardi at Sabatini di Firenze Tokyo for 16 years, then worked as a sous chef at Sabatini di Firenze Daimaru Tokyo branch for 7 years. After that, he studied traditional cuisine and became a sous chef at Sabatini di Firenze Daimaru Tokyo in 2007 for 7 years. In 2014, he became a head chef at the Western-style restaurant Ginza Grill Cardinal. Then, he was appointed head chef at Sabatini di Firenze Daimaru Tokyo in 2020.

古田　稔Minoru Furuta

Ajikitcho Bunbuan 味吉兆　ぶんぶ庵 Honmachi/Sakaisujihonmachi, Osaka Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

三船　桂佑Keisuke Mifune

The Chef's Recommendations

A chef who has loved cooking since childhood

Born in Fukuoka Prefecture on September 28th, 1985, Chef Mifune loved cooking ever since he was a kid, and went on the study at Nakamura Culinary School in Fukuoka with the hopes of making it a career. He loves all kinds of cooking and had a hard time deciding on a specialty, but when in school he resolved to follow that path of traditional Japanese cuisine. Afterwards, he trained at Ajikitcho Daimaru for five years before transferring to Ajikitcho Bunbuan when it opened. He started out there as a regular cook, but was made head chef after gaining experience and demonstrating great ability. About one year late, he is still showing of his talents in that role.

三船　桂佑Keisuke Mifune

TWO ROOMS GRILL | BAR TWO ROOMS GRILL | BAR Omotesando/Aoyama, Tokyo Innovative/Fusion,Sosaku (creative) / Western Sosaku (creative cuisine) / Steak / Seafood

マシュークラブMatthew Crabbe

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.

マシュークラブMatthew Crabbe

shirohacha koshitsu annex 四六八ちゃ個室別館 Toyama Station, Toyama Sushi,Japanese / General / Sushi / Sake

河上　卓博Takuhiro Kawakami

Mr. Kawakami believes that the word "delicious" is fundamental for chefs and businesses.

He was born in 1975 in Toyama. His love of food since childhood led him into a cooking career. In Toyama, blessed with food, he was trained at two restaurants, including a Japanese kappo cuisine restaurant, then became independent. In February 2020, he opened a new restaurant [shirohacha koshitsu annex] as a manager. He has been paying special attention to the delicate balance of Japanese cuisine and the needs of guests while polishing his skills. He says the fundamental thing to being a chef is to hear the words "delicious" and "would like to come back," and that is a motto for running a business.

河上　卓博Takuhiro Kawakami

KATSUDON 喝鈍 Osaka Station/Umeda Station, Osaka Japanese,Japanese / Katsudon (fried pork cutlet bowl)

渡邉　誉Homare Watanabe

He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.

He was born in 1971 in Osaka prefecture. His father is the founder of [KATSUDON], now it is the main branch in Hozenji Yokocho. As he loved his father's [katsudon (rice bowl topped with cutlet)], he naturally decided to succeed his family business, and became a chef. In 1993, the second branch opened in Takimi-koji of Umeda Sky Bldg. and he takes charge of both operation and cooking. He carefully prepares [cutlet] one by one, without using frozen products or synthetic seasonings, with the motto of [domestic ingredients, quick, tasty, cheap]. By strictly following the taste of his father at the main branch, he keeps the tradition of this old-established restaurant.

渡邉　誉Homare Watanabe

Tokachi-butadon Ippin Sapporo Station Stellar Place Branch 十勝豚丼いっぴん　札幌駅ステラプレイス店 Sapporo Station, Hokkaido Japanese,Japanese / General / Donburi (rice bowl) / Hokkaido Cuisine

中村　貴紀Takanori Nakamura

The phrase customers say how delicious the food was, is everything the chef works for

While still a student, he discovered the joy of cooking while working part-time at an Izakaya (Japanese pub). After that, he managed a number of restaurants for “Muroran Yakitori Yoshidaya” and “Tokachi Butadon Ippin” before assisting in the opening of a branch restaurant at Stellar Place. With his creed of making each and every dish with the greatest of care, he goes about his daily preparations. He says that hearing customers tell him that his food was delicious is particularly moving. The butadon (pork bowl) prepared by Mr. Nakamura is infused with the gratitude he has for his customers, and people throng to the shop every day in search of that delicious taste.

中村　貴紀Takanori Nakamura

Restaurant ranking

Browsing history

Mutenka Yakiniku FOODLAB Tsukiji

Mr. Kawashima is a chef who uses his diverse career to deliver blissful moments.

HANARÉ

Mr. Sorimachi expresses inner art on plates through food.

Ryoheisushi

Dedicated to sushi for more than 45 years. Performing the finest nigiri with Edomae techniques and spirit.

Asahikawa Jingisukan Daikokuya Shinbashi Branch

Mr. Sato offers dishes full of flavor and warmth that both adults and children can enjoy.

Gion Shizuka

An experienced chef who has fascinated international diners spins a new tale in Kyoto.

WAGYU YAKINIKU beef by KOH Hiroo Main Branch

With an experience in a Michelin-listed restaurant, Mr. KOH continues to express New York culture.

Uni Murakami Hakodate ekimae restaurant

Mr. Sasaki strives everyday with the philosophy of "treasure every encounter, for it will never reoccur" in his mind.

tawara

Based on his experiences and passion in Kyoto and France, Mr. Tawara creates a gentle fusion of Japanese and French cuisines.

SIK eatery

Mr. Kawamura creates an extraordinary experience for guests with food and hospitality that satisfies all five senses.

PIZZERIA GTALIA DA FILLIPO

Mr. Makino organizes the store as the head manager after transitioning from a different industry.

Yabu Distillery Restaurant

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews.

ACiD brianza

Mr. Kodama is a young genius who captivates foodies with boundless creativity and versatility.

Sushi Hanayoshi

A skillful chef who offers exquisite seafood from Hokkaido.

Asahikawa Jingisukan Daikokuya Asahikawa Gochome Branch

Mr. Tezuka conveys the appeal of Jingisukan to visitors through his excellent work and attentive customer service.

Sabatini di Firenze Daimaru Tokyo Branch

Mr. Furuta decided to become a craftsman to acquire expertise and entered the culinary world.

Ajikitcho Bunbuan

A chef who has loved cooking since childhood

TWO ROOMS GRILL | BAR

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

shirohacha koshitsu annex

Mr. Kawakami believes that the word "delicious" is fundamental for chefs and businesses.

KATSUDON

He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.

Tokachi-butadon Ippin Sapporo Station Stellar Place Branch

The phrase customers say how delicious the food was, is everything the chef works for