Chef search result : Page 49

Kyougushi Rokuhara 京串　六波羅 Akasaka, Tokyo Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / General / Tempura (battered, fried seafood and vegetables)

山口　秀次郎Hidejirou Yamaguchi

Mr. Yamaguchi is the head chef who established his own unique style of Kushiage preparation with Japanese soup stock.

He was born in 1943 in Kyoto. With strong encouragement from his aunt, he decided to become a chef. Entered the long-established Kushiage restaurant Shiruhisa, established in 1946, and began his full-fledged culinary training. Later, in 1982, he was involved in the launch of Rokuhara and became the manager and head chef. He has established an original style in which carefully selected ingredients are not skewered as they are but with a few extra touches. For more than 40 years, he has been at the forefront of preserving the taste of Rokuhara.

山口　秀次郎Hidejirou Yamaguchi

Akasaka Sushi Ohtani 赤坂鮨大谷 Akasaka, Tokyo Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

大谷　恵介Keisuke Ohtani

Mr. Ohtani is an innovative master who uses global techniques to express the aesthetics of Japan through sushi.

He was born in 1979 in Chiba. The inspiration that set him on his culinary journey was the joy of making people happy with food, a feeling he experienced as a child. While showcasing his skills as a chef, he also served as an instructor at a culinary school. After committing fully to becoming a sushi chef, he went to Spain to further hone his techniques. Upon returning to Japan, he took on the prestigious role at the Michelin-starred restaurant Sushi Matsumoto. In June 2023, he opened his own restaurant, Akasaka Sushi Ohtani, named after himself. He is a passionate chef, constantly seeking to create new and exciting flavors.

大谷　恵介Keisuke Ohtani

Sushisho Fukuoka Branch すし笑　福岡店 Daimyo, Fukuoka Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

山元慎Makoto Yamamoto

Mr. Yamamoto serves sushi with heart and soul with over 20 years of experience, driven by a childhood yearning.

He was born in 1985 in Miyazaki. As a child, he often went to sushi restaurants with his family for birthdays and other occasions, which inspired him to become a sushi chef. After four years of training in Miyazaki and 18 years of training in Tokyo, Ginza, and Roppongi, he took up his current position. He has a strong desire to please his customers based on his childhood memories, and he always tries to provide thoughtful cuisine and hospitality while using his more than 20 years of experience as a sushi chef.

山元慎Makoto Yamamoto

Peter Luger Steak House Tokyo ピーター・ルーガー・ステーキハウス　東京 Ebisu, Tokyo Steak,Yakiniku/Steak / American / Steak / Wine

高知尾　文彦Fumihiko Takachio

The dream has come true, but Mr. Takachio still has feelings from back then.

He was born in 1976 in Tokyo. It was cooking manga that he read in elementary school that inspired his yearning to become a chef. His dream remained the same throughout high school, and he went on to a culinary school. After graduation, he gained experience in several restaurants before joining his current company. Moved to the U.S. for about a month to prepare for the opening of Peter Luger Steakhouse Tokyo in Japan. Learned about Peter Luger's steaks at the original restaurant in Brooklyn. In 2021, the restaurant opened in Ebisu. He's been grilling steaks in his kitchen since then.

高知尾　文彦Fumihiko Takachio

Katsura Hanare かつら　はなれ Chayamachi/Nakazakicho, Osaka Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood

井上　桂Kei Inoue

Ms. Inoue wants you to enjoy the most delicious way to eat seasonal ingredients.

She was born in 1977 in Osaka. After experiencing various cooking genres, such as Kappo, hotels, and Japanese restaurants, she became independent in 2007 with the opening of Wasai Chubo KATURA. Currently, she is responsible for the kitchens of two restaurants, Wasai Chubo KATURA and Katsura Hanare. She believes that delicious food makes people happy, so she herself tries to enjoy cooking.

井上　桂Kei Inoue

Tempura Takeuchi 天婦羅たけうち Nishi 11 Chome/18 Chome, Hokkaido Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Japanese Sosaku (creative cuisine)

竹内　収Osamu Takeuchi

Mr. Takeuchi decided to become a chef because he thought hotel staff also needed culinary knowledge and skills.

He was born in 1973 in Hokkaido. After graduating from high school, he started working as a hotel staff. He decided to become a chef because he thought that the person in charge of service also needed culinary knowledge and skills. He moved to Canada and became a Teppanyaki chef at a Japanese restaurant. After serving as a sous chef, he returned to Japan and continued his studies at Sapporo Nadaman Garden. There, he was in charge of Teppanyaki and Tempura and served as sub-chief (sous chef). In 2007, he became independent and opened Tempura Takeuchi.

竹内　収Osamu Takeuchi

Teppanyaki Nanami APA Hotel & Resort Tokyo Bay Makuhari 鉄板焼　七海　アパホテル＆リゾート〈東京ベイ幕張〉 Kaihin-Makuhari, Chiba Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Steak

白戸Shirato

An experienced chef offers exquisite dishes to satisfy all the senses.

Mr. Shirato was born in 1971 in Chiba. He is an experienced chef who has honed his skills at teppanyaki restaurants within APA Hotels. He worked for four years at "Teppanyaki THE Nanami" in APA Hotel & Resort Ryogoku Eki Tower. In October 2024, he moved to APA Hotel & Resort Tokyo Bay Makuhari and is currently working at Teppanyaki Nanami at the hotel. He offers dishes that satisfy all the senses of his guests.

白戸Shirato

Wolfgang's Steakhouse Teppan Wolfgang's Steakhouse Teppan Ginza, Tokyo Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

ウルフギャング・ズウィナーZwiener Wolfgang

Founded an "extraordinary steakhouse" that delights gourmets.

Wolfgang Steakhouse was founded in Manhattan in 2004 by Mr. Wolfgang Zwiener, who has been in prestigious steakhouses in New York for more than 40 years. It quickly became a thriving restaurant for its delicious steaks, which are made with the utmost care. Today, the restaurant is highly popular in New York City, Waikiki, Miami, and Beverly Hills as the "extraordinary steakhouse" to please even the most discerning of palates. The first store in Japan, the Roppongi branch, is the first store outside of the United States.

ウルフギャング・ズウィナーZwiener Wolfgang

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

Nanzenji Sando Kikusui 南禅寺参道　菊水 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kyoto Cuisine,Japanese / Tofu Dishes / Sake / Italian

西野　悌司Yasushi Nishino

With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.

He was born in 1976 in Sabae, Fukui. Wanting to delight many people with cuisine, he began walking the chef's path. After training at famous restaurants in Kyoto when he was 18, he joined Kikusui. In 2013, he was appointed as its third head chef. During its 2018 renovation, he trained hard at a Michelin 3-star Japanese restaurant and polished his techniques. He produces Washoku Kaiseki, which combines traditions with attempts at something new. He is not afraid to take on new challenges and continues to lead the kitchen as always, with a determination to protect the food, traditions, and staff.

西野　悌司Yasushi Nishino

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

Nikuya Setsugekka NAGOYA 肉屋雪月花NAGOYA Nagoya Station, Aichi Kaiseki (course menu),Japanese / General / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

田中　覚 Satoru Tanaka

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku (Japanese barbecue) restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.

田中　覚 Satoru Tanaka

Benoit Tokyo ブノワ東京 Harajuku/Meiji-Jingumae, Tokyo French,Italian/French / Wine / French / Cake

野口　貴宏Takahiro Noguchi

Inspired by Alain Ducasse's spirit, and became the chef at Benoit.

Mr. Noguchi has trained in France at Domaine de Beauvois near Tours and at Le Choiseul in Amboise. After returning to Japan, he built his career at Chez Matsuo, serving as head chef. Inspired by Alain Ducasse's culinary style and philosophy, particularly the emphasis on vegetables and jus, he became the sous chef at the opening of Benoit Tokyo in September 2005. In April 2011, he was appointed as the head chef.

野口　貴宏Takahiro Noguchi

Yasai Sommelier no Omise Togiya Kiyamachi-Oike Branch 野菜ソムリエのお店　十祇家　木屋町御池店 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Motsu Nabe (offal hot pot) / General

松崎　隆明Takaaki Matsuzaki

The Chef's Recommendations

Mr. Matsuzaki trained and studied various types of cuisine, beginning with patisseries.

He was born in 1974 in Ehime. His mother ran a coffee shop, and he tasted and helped her cook from a young age. As long as he can remember, he has wanted to make something and has become interested in pastry making, which he had never experienced before. He decided to become a pastry chef who could make everyone's hearts happy with his elegant creations, so he enrolled in a confectionery school in Kyoto. After that, he worked at a ryokan (Japanese-style inn) for 1 year, a confectionery store for 5 years, a Sushi restaurant for 4 years, a Korean restaurant for 7 years, and a restaurant specializing in Motsu Nabe (offal hot pot) for 1 year.

松崎　隆明Takaaki Matsuzaki

Jukusei Sushi Rita 熟成鮨利他 Fukushima/Noda, Osaka Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

小森　将也Masaya Komori

Mr. Komori is a sushi chef who makes his dream come true with his passion and reliable skills and continues to fascinate people.

He was born in 1987 in Osaka. He used to work in sales but left the job with a dream of owning a restaurant. To learn techniques and management methods, he studied for two years at a restaurant specializing in fish cuisine and two and a half years at a restaurant specializing in shellfish cuisine. In October 2019, he realized his dream by opening Jukusei Sushi Rita. Working hard to achieve his goals, he always makes sure to manage his business meticulously. He is also passionate about educating the next generation by sharing his skills with many people. The cuisine from his hands continues to bring smiles to his guests today.

小森　将也Masaya Komori

Roast Beef no Mise Watanabe ローストビーフの店Watanabe Kamigamo/Kitayama, Kyoto French,Italian/French / French / Steak / Wine

渡辺　勇樹　　Yuuki Watanabe

With his pursuit of roast beef, Mr. Watanabe puts his uniqueness into each dish.

He gained experience in French restaurants and hotels. As he acquired various skills, he began to realize how different he was from the chefs around him and thought that he would like to "master his skills in one field" to pursue his uniqueness. Inspired by the realization that "warm roast beef also tastes great, instead of serving it cold," he opened Roast Beef no Mise Watanabe in 2013. In April 2021, the restaurant moved to a new location. He continues to devote himself passionately to mastering "Roast Beef."

渡辺　勇樹　　Yuuki Watanabe

Restaurant DA CIRO Restaurant DA CIRO Gion, Kyoto Italian,Italian/French / Italian / European / Western Sosaku (creative cuisine)

上坂　祐一郎Yuichiro Uesaka

Mr. Uesaka was fascinated by Italian cuisine, where the flavors of the ingredients come through directly.

He was born in 1984 in Kyoto. He began his career in the hotel's French restaurant. Fascinated by Italian cuisine and its exceptional beauty of ingredients, he moved to Italy after switching to Italian cooking. In three cities in Puglia, Piemonte, and Tuscany, he studied the local cuisine of each region. After returning to Japan, he joined Ristorante t.v.b in Gion as a sous chef. Three years later, he became a chef, and in 2023, he opened his own restaurant as the owner and chef of Restaurant DA CIRO.

上坂　祐一郎Yuichiro Uesaka

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

Japanese Cuisine RAKUSEIAN 日本料理　楽精庵 Atami, Shizuoka Japanese,Japanese / Kaiseki (traditional multi-course meal) / Wine / Sake

神山　亮Ryo Kamiyama

Mr. Kamiyama's all efforts are for the smiles of guests. He is a cook who takes genuine care of every process.

Mr. Ryo Kamiyama was born in 1978 in Okinawa. He was thinking of acquiring practical skills during his junior high school years, then saw a TV show about a chef that inspired him to be it to make people happy. So, he went to a cooking college and trained in Osaka hotels and Japanese restaurants. In 2017, He became head chef at ATAMI KAIHOUROU, a luxury hotel, and also supervises the menu at its restaurant RAKUSEIAN. He has never compromised on all aspects of providing guests with food, such as plating, selection of ingredients, and dishes.

神山　亮Ryo Kamiyama

Japanese Fermented Degustation Bar ODORU Japanese Fermented Degustation Bar ODORU Honmachi/Sakaisujihonmachi, Osaka Vegan/Vegetarian/Macrobiotic,Other / Shojin Ryori (Buddhist cuisine) / Shojin Ryori (Buddhist cuisine) / General

若宮　たみ江Tamie Wakamiya

Ms. Wakamiya offers guests food that is kind to the body and soul.

Hello, my dears, This is Tamie from Japanese Fermented Degustation Bar ODORU. My wish is to be your friend, and this thought is based on my own experiences, such as traveling to many countries and living overseas. What always comes to my mind is that you can experience a place more deeply when you have friends there, even in the middle of your travels. Among those experiences, dining is something that fully stimulates all five senses, making your experience richer and deeper. For that reason, I've opened my place in Osaka, the city where I grew up and where I still fall in love with every day. I'd love for you to have a local experience, just as we Japanese enjoy at home-savoring the umami and dashi uniquely of Osaka, as well as fermented foods and seasonings that are distinctly Japanese. At my place, I focus on using domestic ingredients and elements of Buddhist cuisine, which promote both physical and mental health. You can even enjoy a mini-lesson on Japanese dining culture while you dine. I will be very happy if you come to love Japan even more through these experiences than you know now. Thank you. Sincerely, Tamie

若宮　たみ江Tamie Wakamiya

Restaurant ranking

Browsing history

Kyougushi Rokuhara

Mr. Yamaguchi is the head chef who established his own unique style of Kushiage preparation with Japanese soup stock.

Akasaka Sushi Ohtani

Mr. Ohtani is an innovative master who uses global techniques to express the aesthetics of Japan through sushi.

Sushisho Fukuoka Branch

Mr. Yamamoto serves sushi with heart and soul with over 20 years of experience, driven by a childhood yearning.

Peter Luger Steak House Tokyo

The dream has come true, but Mr. Takachio still has feelings from back then.

Katsura Hanare

Ms. Inoue wants you to enjoy the most delicious way to eat seasonal ingredients.

Tempura Takeuchi

Mr. Takeuchi decided to become a chef because he thought hotel staff also needed culinary knowledge and skills.

Teppanyaki Nanami APA Hotel & Resort Tokyo Bay Makuhari

An experienced chef offers exquisite dishes to satisfy all the senses.

Wolfgang's Steakhouse Teppan

Founded an "extraordinary steakhouse" that delights gourmets.

Yabu Distillery Restaurant

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

Nanzenji Sando Kikusui

With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.

WAGYU YAKINIKU beef by KOH Hiroo Main Branch

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

Nikuya Setsugekka NAGOYA

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

Benoit Tokyo

Inspired by Alain Ducasse's spirit, and became the chef at Benoit.

Yasai Sommelier no Omise Togiya Kiyamachi-Oike Branch

Mr. Matsuzaki trained and studied various types of cuisine, beginning with patisseries.

Jukusei Sushi Rita

Mr. Komori is a sushi chef who makes his dream come true with his passion and reliable skills and continues to fascinate people.

Roast Beef no Mise Watanabe

With his pursuit of roast beef, Mr. Watanabe puts his uniqueness into each dish.

Restaurant DA CIRO

Mr. Uesaka was fascinated by Italian cuisine, where the flavors of the ingredients come through directly.

Uni Murakami Hakodate ekimae restaurant

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

Japanese Cuisine RAKUSEIAN

Mr. Kamiyama's all efforts are for the smiles of guests. He is a cook who takes genuine care of every process.

Japanese Fermented Degustation Bar ODORU

Ms. Wakamiya offers guests food that is kind to the body and soul.