Chef search result : Page 7

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

Yakiniku Kyodai 焼肉兄弟 Kameido, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Gyutan (beef tongue) / Yakiniku (grilled meat)

モンラルソーム　リアンMonrarusomu Rian

An experienced chef serves the heartwarming taste of Yakiniku.

Mr. Monrarusomu Rian was born in 1972. After coming to Japan from Myanmar in 2000, he entered the food and beverage industry through an acquaintance living in Japan. He honed his skills at restaurants of various genres, including shabu-shabu, yakiniku, Japanese cuisine, and bento (boxed lunch) stores. Later, in 2021, he opened his own yakiniku restaurant, Yakiniku Kyodai, which has grown into a beloved local spot.With a wealth of experience and solid skills, he offers a unique taste that fuses food culture.

モンラルソーム　リアンMonrarusomu Rian

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

Nihonbashi Tamai Main Branch 日本橋　玉ゐ　本店 Nihonbashi, Tokyo Japanese,Japanese / General / Sake

丸山容史Hiroshi Maruyama

The Chef's Recommendations

Started his career in the F&B industry as a teenager.

Mr. Maruyama has been training in a sushi restaurant since his teens and has experience with a wide range of fish. Among them, the conger eel is a delicate fish whose quality varies dramatically depending on how it is handled. He is proud of his restaurant's devotion to quality, which he believes customers will see once they sample their meals. He feels that Japan's traditional eating culture is based on an attitude of hospitality. His ambition is to consistently utilize the skills and knowledge he has acquired, with the goal of bringing delight to his customers.

丸山容史Hiroshi Maruyama

Asakusa Shokudo Motomatsu 浅草食堂　元松 Asakusa, Tokyo Japanese,Japanese / General / Unagi (eel) / General

せつSetsu

A chef who supports a wide range of menu, Japanese food and Chinese cuisine.

After a long career as a chef mainly in Tokyo, Mr. Setsu joined his current company in 2024. He is now a member of the kitchen staff at Asakusa Shokudo Motomatsu. As a chef specializing in a wide range of genre-less dishes, he supports the diverse menu of Motomatsu, including Japanese and Chinese cuisine.

せつSetsu

Ryoriya MOTO 料理屋 MOTO Nishi-Azabu, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

山本　博之Hiroyuki Yamamoto

Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.

He was born in 1975 in Tokyo. He has been honing his skills and sensibilities in the world of chefs since his early 20s. After gaining experience as a chef at traditional Japanese restaurants in Kyoto, Osaka, and Tokyo, he became independent. Currently, he is actively working as the owner and chef at "Ryoriya MOTO" located in Nishi-Azabu, Minato-ku.

山本　博之Hiroyuki Yamamoto

Yakiniku Sawagi Nishiki Branch 焼肉さわぎ　錦店 Nishiki-sanchome, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Horumon (offal meat)

滝澤　清成 Kiyonari Takizawa

The Chef's Recommendations

His diligence won his place as a chef at a yakiniku restaurant in the trendy Sakae area.

Born in 1981 in Aichi prefecture. Receiving high praise from the owner of Yakiniku Sawagi for his work and warm hospitality in the amusement industry, he was recruited as chef of the restaurant at its opening. He now spends considerable time from the selection of meat, preparation to quality control for serving fresh offal meat dishes before his customers.

滝澤　清成 Kiyonari Takizawa

Beef Cutlet Restaurant Kou Shu Ya 牛かつ専門店　甲州家 Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi Tonkatsu (fried pork cutlet),Japanese / General / Tonkatsu (fried pork cutlet) / Japanese Beef Steak

和智　まみMami Wachi

Welcoming guests from Japan and abroad warmly at the foot of Mt. Fuji.

Ms. Wachi is the manager of Kou Shu Ya. As the area is a popular tourist destination for many guests from overseas, the restaurant responds to a wide range of guests by introducing multiple languages to the menu list while respecting the Japanese style, such as Japanese-style costumes. She warmly welcomes the many guests visiting the foot of Mt. Fuji, beyond the barriers of language and culture.

和智　まみMami Wachi

Kyoto Cuisine Takeshima Ichigo 京料理竹島 ICHIGO Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

小財　拓也Takuya Kozai

Every time Mr. Kozai explores the depths of Japanese cuisine, he gains new knowledge and expresses it through his cooking.

Since he was little, he enjoyed creating things with his hands. Following that line of interest, he encountered cooking and naturally progressed into the world of Japanese cuisine. Through dedicated training, he continually refines his skills while immersing himself in seasonal ingredients and Japanese culture. At Takeshima ICHIGO, he is dedicated to offering each dish with the knowledge and techniques he has cultivated.

小財　拓也Takuya Kozai

The New World ザ・ニューワールド Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Izakaya (Japanese tavern),Taverns / Cookshop / Sashimi (raw fish)/Seafood / General

鳥羽　周作Shusaku Toba

The Chef's Recommendations

The owner-chef of The New World.

Mr. Toba was born in 1978 in Saitama Prefecture. He has a unique background, having quit his job as a J-League trainee and worked as an elementary school teacher before entering the world of chefs at 32. He trained for 3 years at DIRITTO in Kagurazaka, 2 years at Florilege in Aoyama, and 2 years as a sous chef at Aria di Tacubo in Ebisu before becoming the chef at Gris in Yoyogi Uehara in March 2016. He then became the owner-chef of the same restaurant, which reopened as sio in July 2018.

鳥羽　周作Shusaku Toba

Sushi Murohashi 鮨むろ橋 Nishiki-sanchome, Aichi Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)

室橋　圭介Keisuke Murohashi

Mr. Murohashi is a passionate chef pursuing an ideal who has made the restaurant he wants to go to reality.

He was born in 1986 in Aichi. What inspired him to become a chef was the desire to make a restaurant that he would really like to go to. Trained at a prestigious ryotei restaurant in Gifu for eight years, he acquired traditional skills and a spirit of innovation. After that, he opened his own restaurant in Kariya City, where he continued his efforts for another eight years. In September 2024, he moved to Sakae, Nagoya City, as a new stage. He continues to pursue deliciousness by making the most of the ingredients he selects with his own eyes while maximizing their flavor.

室橋　圭介Keisuke Murohashi

CRAFT BEER FACTORY SHINJUKU ALE クラフトビール工房　新宿エール Shinjuku East Exit/Kabukicho, Tokyo Beer Bar,Bars (pubs) / Beer / Cocktail / Craft Beer

深谷　茶来羅Chakura Fukaya

Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.

He was born in 1983 in Tokyo. As he worked in various genres of customer service, he began to think he was suited for the job and entered the food and beverage industry. After graduating from Oda Cooking College, he gained experience in dining bars and other restaurants before joining his current company by fate. Following working at SHOW RESTAURANT "nest," he became the manager of SHINJUKU ALE in March 2021. The bar is popular among young people as a place where they can easily enjoy craft beer.

深谷　茶来羅Chakura Fukaya

Amiyakitei Higashi-betsuin Branch あみやき亭東別院店 Kanayama/Atsuta-ku/Nakagawa-ku, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

中根　茂樹Shigeki Nakane

Aiming to be the best in the area in customer service and to be a friendly restaurant.

Mr. Nakane was born in 1989 in Shiga. Born and raised in Otsu City, the capital of Shiga, renowned for Japan's largest lake. He moved to Nagoya at 30 and gained experience in sales positions, acquiring the ability to sell products effectively. To make the most of such experience, he changed careers in the restaurant industry and joined the famous local restaurant Amiyakitei. After working as a manager at several locations, he became the manager of Higashi-betsuin branch in October 2022. He aims to have the best customer service in the area and to be the friendliest restaurant.

中根　茂樹Shigeki Nakane

TAJ NIKKO タージ日光 Nikko/Kinugawa, Tochigi Indian,Other Asian / Indian / Indian Curry / Beer

Vinod ChhetriVinod Chhetri

Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.

He was born in 1982. Over many years in Japan, he honed his skills as a chef of Indian and Nepalese cuisine. He started working as a chef at TAJ NIKKO, which opened in April 2024. He is expanding new food possibilities using the skills accumulated over the years.

Vinod ChhetriVinod Chhetri

Mahoroba Teppan Okinawa mahoroba　鉄板　沖縄 Matsuyama/Kume/Wakasa, Okinawa Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okinawa Cuisine / Steak

新垣　淑也Yoshiya Arakaki

Mr. Arakaki was fascinated by the world of French cuisine, which he could produce in total.

He was born in 1977 in Okinawa. His parents are confectioners who run a cake shop. The two of them inspired him to enter the food industry. He began his career in French cuisine, where he could learn not only about desserts but also all of cooking. At the age of 20, he went to France to train at a two-star restaurant, Jean Bardet, where he was deeply exposed to the authentic taste of France. After returning to Japan, he worked in a restaurant in Tokyo. He encountered teppanyaki at The Busena Terrace in Okinawa and became the chef at Mahoroba in 2015.

新垣　淑也Yoshiya Arakaki

Cocktail Works Karuizawa COCKTAIL　WORKS　軽井沢 Karuizawa, Nagano Bar/Cocktails,Bars (pubs) / Whisky / Italian / Cocktail

茂澄　仁Hitoshi Mozumi

Mr. Mozumi is a bartender and chef who handles flexible cocktail menus.

He was born in 1974 in Nagano. His career as a bartender is over 30 years. A certified Master Bartender by the Hotel Barmen's Association, Japan (HBA). Finalist of the 32nd & 33rd HBA Original Cocktail Competition and Suntory The Cocktail Award 2023. He believes that cocktails are all about balance.

茂澄　仁Hitoshi Mozumi

Hakodate Seafood Izakaya Uomasa Goryokaku Main branch 函館海鮮居酒屋　魚まさ　五稜郭総本店 Hakodate, Hokkaido Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine

高野　信子Nobuko Takano

Knowing everything about ingredients, distribution, and management, she has devoted herself to working for the guests!

She was born in 1985 in Hakodate city. After graduating from Hokkaido Automotive Engineering College, she entered the service industry. She worked hard to open [Hakodate Seafood Izakaya Uomasa Susukino branch] in 2011. From 2012, she worked as the manager at [Hakodate Seafood Izakaya Uomasa Mihara branch]. Since 2016, she has been devoting herself to [improving service quality] for the guests at [Hakodate Seafood Izakaya Uomasa Goryokaku Main branch].

高野　信子Nobuko Takano

Charcoal-grilled Yakiniku -shintan- 炭火焼肉　胤舌　-shintan- Susukino, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

田村　史也Fumiya Tamura

Mr. Tamura never forgets to handle the ingredients carefully because he believes in their potential.

Mr. Tamura was born in 1980 in Hokkaido. He had many chances to make food ever since he was a child and came to like cooking more over time as he saw how happy his family was when they ate his cooking. To become a chef, he entered a culinary institute. After graduation, he built up his experience at various restaurants. He has been involved in Charcoal-grilled Yakiniku -shintan- since its opening in October 2022.

田村　史也Fumiya Tamura

Sushi Miyako 鮨みやこ Nishi-Shinjuku, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

五十嵐　介一Keiichi Igarashi

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.

五十嵐　介一Keiichi Igarashi

Steak House Nakama STEAK　HOUSE　NAKAMA Onna-son, Okinawa Izakaya (Japanese tavern),Taverns / American / Hamburger Steak / Steak

菱田　和寛Kazuhiro Hishita

Nothing motivates him more than the kind words of a customer

Born in February of 1981, his journey to becoming a professional chef was ignited after witnessing his own food bring joy and delight to his friends’ faces. Today he works on developing new and original dishes for the restaurant’s menu that aim to go over and above their customers’ expectations.

菱田　和寛Kazuhiro Hishita

Restaurant ranking

Browsing history

Shikitei Hanamura

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

Yakiniku Kyodai

An experienced chef serves the heartwarming taste of Yakiniku.

Tempura nasubi

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

Nihonbashi Tamai Main Branch

Started his career in the F&B industry as a teenager.

Asakusa Shokudo Motomatsu

A chef who supports a wide range of menu, Japanese food and Chinese cuisine.

Ryoriya MOTO

Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.

Yakiniku Sawagi Nishiki Branch

His diligence won his place as a chef at a yakiniku restaurant in the trendy Sakae area.

Beef Cutlet Restaurant Kou Shu Ya

Welcoming guests from Japan and abroad warmly at the foot of Mt. Fuji.

Kyoto Cuisine Takeshima Ichigo

Every time Mr. Kozai explores the depths of Japanese cuisine, he gains new knowledge and expresses it through his cooking.

The New World

The owner-chef of The New World.

Sushi Murohashi

Mr. Murohashi is a passionate chef pursuing an ideal who has made the restaurant he wants to go to reality.

CRAFT BEER FACTORY SHINJUKU ALE

Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.

Amiyakitei Higashi-betsuin Branch

Aiming to be the best in the area in customer service and to be a friendly restaurant.

TAJ NIKKO

Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.

Mahoroba Teppan Okinawa

Mr. Arakaki was fascinated by the world of French cuisine, which he could produce in total.

Cocktail Works Karuizawa

Mr. Mozumi is a bartender and chef who handles flexible cocktail menus.

Hakodate Seafood Izakaya Uomasa Goryokaku Main branch

Knowing everything about ingredients, distribution, and management, she has devoted herself to working for the guests!

Charcoal-grilled Yakiniku -shintan-

Mr. Tamura never forgets to handle the ingredients carefully because he believes in their potential.

Sushi Miyako

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

Steak House Nakama

Nothing motivates him more than the kind words of a customer