Chef search result : Page 5

Teppanyaki Fujita 鉄板焼ふじた Nishi-Shinjuku, Tokyo Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Kaiseki (traditional multi-course meal)

山田　光孝Mitsutaka Yamada

Mr. Yamada hopes guests enjoy the seasonally changing cuisine and scenery.

He joined Shinjuku Washington Hotel in 2005 and worked at the main building. After gaining experience at Manhattan Table- Grill & Dining, he started learning teppanyaki techniques and customer service at Teppanyaki Fujita in 2019. He has been the chef since 2021. With the illuminated courtyard in the background, he grills seasonal ingredients and carefully selected meats.

山田　光孝Mitsutaka Yamada

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

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

Kibune WHAT'S 貴船WHAT’S Kurama/Kifune/Sakyo-ku, Kyoto Kaiseki (course menu),Japanese

若林　良Ryo Wakabayashi

Mr. Wakabayashi pursues Wagyu beef by considering the differences in taste and texture of each part of the beef and suitable cooking methods.

He was born in 1987 in Wakayama. Grew up fishing and enjoying nature in his childhood. After graduating from high school, he entered Taiwa Gakuen Kyoto Culinary Art College to pursue a career in culinary arts. After graduation, he worked at a major hotel, honing his culinary skills in the cooking department, focusing on Japanese cuisine. Later, through a relationship with a senior colleague from his hotel days, he joined Matsusakagyu WHAT'S Kyoto Muromachi Branch. In addition to enhancing his knowledge of beef, he utilized his own experience to be involved in menu development and the launch of the branch and supervise the overall cuisine at the Kibune branch.

若林　良Ryo Wakabayashi

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

Yakitori TAKE 丈 -Yakitori TAKE- Shimbashi/Shiodome, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken

加藤丈法Takenori Kato

Born in 1978 in Machida, Tokyo, to parents who owned a restaurant.

Mr. Kato gained experience and skills at renowned Japanese restaurants such as Nadaman Co., Ltd., THE RITZ-CARLTON TOKYO Hinokizaka, and Park Hotel Tokyo Hanasansho. As the owner of Ginza Yakitori Tsukiya, he attracted many guests from Japan and abroad with his fusion of yakitori and Japanese cuisine that brings out the best in the ingredients. In October 2024, he opened Yakitori TAKE to provide guests worldwide with a more fulfilling and happy experience through yakitori and to spread the value of yakitori, a traditional Japanese culture, throughout the world.

加藤丈法Takenori Kato

Niku no Akai 肉のあかい Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)

赤井　亮Ryo Akai

Growing up surrounded by various cuisines, Mr. Akai became a food expert.

He was born in 1976 in Osaka. His family owned a restaurant business: his father ran a Robatayaki restaurant in Dotonbori, and his mother ran a Yakitori restaurant in Tanimachi. Having helped them both since childhood, he grew up familiar with cooking. After graduating from college, he began helping out in the family business in earnest, eventually setting up his own business in the culinary world. He deepened his knowledge of meat cuisine professionally and became independent as the owner of Niku no Akai.

赤井　亮Ryo Akai

Jyanome Sushi 蛇の目寿司 Rumoi, Hokkaido Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

牧戸　裕太Yuta Makito

Mr. Makito offers seasonal ingredients selected with keen eyes and the best cooking methods.

He is currently working as a chef at Jyanome Sushi. With its roots in a fresh fish restaurant, Jyanome Sushi is proud of its seasonal ingredients, which are selected with keen eyes for quality. For guests who visit the restaurant for various purposes, Mr. Makito offers excellent dishes that satisfy the five senses, valuing the individuality of the high-quality ingredients.

牧戸　裕太Yuta Makito

Yakiniku/Maki-ryori Karasuma Rock 焼肉・薪料理カラスマロック Shichijo/Tambaguchi, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Yakiniku (grilled meat) / Shio Ramen (salt-flavored ramen)

齋藤　勇介Yusuke Saito

Mr. Saito has worked as a chef in Japan and abroad. A chef with a genre-less culinary repertoire.

He was born in 1978 in Kyoto. He started his career in the food and beverage industry at 17 through a part-time job. Experienced in Teppanyaki, Italian, Japanese, Ramen, and Izakaya restaurants, mainly in Kyoto city. He also worked as a chef in Germany for 4 years. While in Germany, he worked at a Teppanyaki restaurant and a Japanese restaurant. Mr. Saito is currently working at Karasuma Rock. He suggests a variety of menus based on his experience working in many different restaurants, regardless of genre.

齋藤　勇介Yusuke Saito

Shellfish, Shrimp and Crab 貝と海老そして蟹 Namba, Osaka Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Mediterranean

中村　宏Hiroshi Nakamura

The Chef's Recommendations

The daily goal is to entertain and satisfy guests.

Mr. Nakamura was born in 1981 in Nagano. He aspired to become a chef in high school through a part-time job at a major restaurant chain. After graduating from Tsuji Culinary Institute in Osaka, he started his career as an Italian chef. After that, he experienced various genres, such as Spanish bars, and became independent in 2013. He and his wife keep the restaurant open today to entertain and satisfy guests.

中村　宏Hiroshi Nakamura

Enman Izakaya Kougetsu 縁満居酒屋　皓月 Shijokawaramachi/Teramachi, Kyoto Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

山本　皓大Kodai Yamamoto

With a passion for cooking and a desire to preserve his own style, Mr. Yamamoto opened his restaurant.

He was born in 1987 in Shiga. Having the pleasure of seeing his food appreciated, he chose the path of a chef. He studied the basics of Japanese cuisine at Tsuji Culinary Institute and honed his skills at Biwako Otsu Prince Hotel and Arima View Hotel (now Arima Kirari). His experience as a head chef and store manager further deepened his skills and knowledge of Japanese cuisine. After 18 years of training, he opened Enman Izakaya Kougetsu in December 2023, wanting to cook freely. In addition to being a cook, he distributes cooking and game videos on the web.

山本　皓大Kodai Yamamoto

Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch 近江うし　焼肉　にくTATSU　青山本店 Gaienmae/Aoyama-Itchome, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

西岡　大空Ozora Nishioka

Offers “luxurious time” with the carefully selected ingredients.

Mr. Nishioka was born in Tokyo. After graduating from university, he studied Japanese Wagyu beef for seven years as a middle wholesaler in Tokyo Meat Market and became independent as a chef with his clients. After leaving that job, he gained experience mainly in setting up yakiniku restaurants and creating menus. From April 2022, he has worked at Niku TATSU Aoyama Main Branch. In April 2023, he became the head chef of the restaurant.

西岡　大空Ozora Nishioka

Kankoku Yakiniku Jingisukan Asia Sakaba TENJIKU 韓国焼肉　ジンギスカン亜細亜酒場天竺 Susukino, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)

柴山　大地Daichi Shibayama

Mr. Shibayama makes high-quality Wagyu beef from Hokkaido into a dish that can be enjoyed by all five senses.

He was born in 1983 in Hokkaido. During a trip around Japan, he was attracted by the people and cuisine he met in various places and decided to become a chef. After graduating from the Hokkaido Chuo School of Culinary Skills, he trained for five years as a chef at "Nagomi no Yado Iida" in Shakotan Town. Then he moved to Okinawa, where he honed his skills in various restaurants, including Okinawan cuisine, seafood, international cuisine, and yakiniku restaurants, before opening his own restaurant in the American Village that gained popularity. Later, he returned to Hokkaido and became the head chef at Tenjiku by a turn of fate.

柴山　大地Daichi Shibayama

Tempura nasubi 天ぷらnasubi Nishinakasu/Haruyoshi, Fukuoka Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl)

柿本　博史Hiroshi Kakimoto

Fascinated by artisan skills, Mr. Kakimoto started a career in the food industry and opened a casual tempura restaurant.

He was born in Fukuoka. Having been deeply impressed by the skilled tempura chefs featured in the media, He decided to pursue a career as a tempura chef. After 10 years of experience at tempura specialty restaurants in the Fukuoka area, he opened Tempura Nasubi, with the concept of "to casually enjoy sake and tempura". He is currently working as both the owner and chef.

柿本　博史Hiroshi Kakimoto

Stand-up Sushi Sushikawa 立食い鮨　鮨川 Sasazuka, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Japanese Sosaku (creative cuisine)

中山　友林Yurin Nakayama

From fishing as a hobby, Mr. Nakayama transitioned into the restaurant business as a handler of fresh seafood.

Mr. Nakayama was born in 1970 in Oita Prefecture. He has fished as a hobby since he was a child. After entering the workforce, he worked as a caregiver but switched to a career in the food industry, handling fresh fish. In 2005, at 35, he joined an izakaya franchise and started his own restaurant. He worked hard to keep it afloat for 10 years before closing it. Then, he began working at a restaurant specializing in seafood cuisine to start learning about fish again. In 2022, he left the restaurant and joined Sushikawa Co., Ltd. He works as a sushi maker at Stand-up Sush iSushikawa, which the company manages.

中山　友林Yurin Nakayama

wanogi 鮨和のぎ Hiroo, Tokyo Japanese,Japanese / General / Sushi / Kyoto Cuisine

長田　了Ryo Osada

Mr. Osada is a master chef who, with the excitement of his childhood in his heart, creates sophisticated dishes steeped in tradition.

He was born in 1973 in Tokyo. As a child, he was impressed by his mother's cooking and developed a genuine curiosity about "how to make such delicious food." He studied at Nakamuraro and Wakuden, both long-established restaurants in Kyoto, where he mastered the art of tradition and innovation. After returning to his hometown, he worked at a kappo restaurant in Kagurazaka, where he deepened his skills and learned management know-how for the restaurant business. Based on this experience, he is pursuing cuisine that delivers excitement to visitors at Sushi Wa Nogi.

長田　了Ryo Osada

ZEN ZEN 繕 Kusatsu, Gunma Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak

小田　和広Kazuhiro Oda

Mr. Oda started as a hotel chef and became a meat specialist.

He was born in 1993 in Ibaraki. He started his career as a chef in his early 20s. Initially working as a Chinese chef in a major hotel, he spent his early years in training until his mid-twenties. After that, he turned to specializing in meat and has served many quality meats to his guests. He is currently the head chef at ZEN.

小田　和広Kazuhiro Oda

Gion Kankanderi Rei 祇園かんかんでり麗 Gion, Kyoto Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Korean

細見　哲朗Tetsuro Hosomi

A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.

For more than 30 years, Mr. Hosomi has been dedicated to cooking, focusing on Japanese food, which is also a part of Japanese culture. In November 2021, he opened an innovative new restaurant, "Gion Kankanderi Rei," by fusing the techniques he has cultivated in "Japanese cuisine," "Korean cuisine," and "Teppanyaki." Connecting the two ancient capitals of Kyoto, Japan, and Gyeongju, Korea, the restaurant is known for its creative cuisine that brings innovative cuisine more familiar to diners.

細見　哲朗Tetsuro Hosomi

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 Horumon Teppan Nabe Yun 焼肉・ホルモン鉄板鍋　ゆん Honmoku/Yamate, Kanagawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Nabe (hot pot) / Yakiniku (grilled meat) / Horumon (offal meat)

権　奇鎬Giho Kwon

Mr. Kwon's life as a chef began when he was a boy. He offers the taste of his roots in Yokohama.

He was born in 1957 in Yamaguchi. His family owned a Yakiniku restaurant in Shimonoseki, so he acquired his cooking skills as a young boy while helping his family with their business. Then, he worked as a chef from his 20s to 30s. He left the food and beverage industry once but returned to it around 2021. Later, he opened Yakiniku and Horumon Teppan Nabe Yun in Yokohama as the owner and chef. He now serves Yakiniku, Horumon, and Teppan Nabe, which are his roots as a chef, in Yokohama.

権　奇鎬Giho Kwon

Restaurant ranking

Browsing history

Teppanyaki Fujita

Mr. Yamada hopes guests enjoy the seasonally changing cuisine and scenery.

HAKATAYA

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

MARCO

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

Kibune WHAT'S

Mr. Wakabayashi pursues Wagyu beef by considering the differences in taste and texture of each part of the beef and suitable cooking methods.

Hareya Bettei

Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.

Yakitori TAKE

Born in 1978 in Machida, Tokyo, to parents who owned a restaurant.

Niku no Akai

Growing up surrounded by various cuisines, Mr. Akai became a food expert.

Jyanome Sushi

Mr. Makito offers seasonal ingredients selected with keen eyes and the best cooking methods.

Yakiniku/Maki-ryori Karasuma Rock

Mr. Saito has worked as a chef in Japan and abroad. A chef with a genre-less culinary repertoire.

Shellfish, Shrimp and Crab

The daily goal is to entertain and satisfy guests.

Enman Izakaya Kougetsu

With a passion for cooking and a desire to preserve his own style, Mr. Yamamoto opened his restaurant.

Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch

Offers “luxurious time” with the carefully selected ingredients.

Kankoku Yakiniku Jingisukan Asia Sakaba TENJIKU

Mr. Shibayama makes high-quality Wagyu beef from Hokkaido into a dish that can be enjoyed by all five senses.

Tempura nasubi

Fascinated by artisan skills, Mr. Kakimoto started a career in the food industry and opened a casual tempura restaurant.

Stand-up Sushi Sushikawa

From fishing as a hobby, Mr. Nakayama transitioned into the restaurant business as a handler of fresh seafood.

wanogi

Mr. Osada is a master chef who, with the excitement of his childhood in his heart, creates sophisticated dishes steeped in tradition.

ZEN

Mr. Oda started as a hotel chef and became a meat specialist.

Gion Kankanderi Rei

A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.

Yamagata Soba Saryo Tsukinoyama

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

Yakiniku Horumon Teppan Nabe Yun

Mr. Kwon's life as a chef began when he was a boy. He offers the taste of his roots in Yokohama.