Chef search result : Page 22

Setsugekka Tanaka Satoru 雪月花　たなかさとる Sakae, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine

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 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

Sazanami 漣 Toba/Shima, Mie Japanese,Japanese / General / Sashimi (raw fish)/Seafood

林　竜次Ryuji Hayashi

He made his middle school dream a reality by becoming a head chef at the young age of 32.

He was born in 1973 and raised in Tokyo. His fascination with professional cooking started in middle school and led him to specialize in the culinary arts during his high school years. He went on to spend seven years studying at several traditional Japanese restaurants, which included Takamura in Roppongi, Egawa in Ginza, and Ajisai in Akasaka. Then, because of a connection he made in Mie Prefecture, he moved there at age 25 to start a job at Sazanami. After seven years on the job, he was promoted to a head chef at the age of 32. He makes his way to local fisheries every morning for fresh ingredients and takes advantage of his veteran skills and judgment to deliver the best food that Toba has to offer.

林　竜次Ryuji Hayashi

Yakiniku Tamanoya やきにく　玉乃屋 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

佐藤　優花Yuuka Sato

Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.

Ms. Sato was born in 1991 in Shimane, the restaurant manager of Yakiniku Tamanoya. Started her career in the food industry because of her passion for providing a sense of joy and relaxation through food. After initially working for a company in Osaka, she switched to the restaurant business to fulfill her desire to provide an exceptional dining experience. Since taking on the manager role at Yakiniku Tamanoya in 2021, she meticulously ensures the meat's quality daily. She is dedicated to providing the best service possible, allowing her guests to enjoy the finest quality meat with utmost satisfaction. Her attentive and warm hospitality has evoked rave reviews.

佐藤　優花Yuuka Sato

Shabuzen Kagurazaka Branch しゃぶ禅　神楽坂店 Kagurazaka, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

井上　剛志Tsuyoshi Inoue

Mr. Inoue discovered the joys of customer service through his part-time job and now works as a restaurant head.

Mr. Inoue was born in 1975 in Tokyo. He worked part-time at a restaurant when he was a student and discovered the joys of customer service work. Even after graduating, he wanted to continue working in customer service and got a job at a French restaurant in Shibuya. While serving customers for 2 years, he also learned service techniques. After that experience, he joined his current company. In 1999, following work at affiliated restaurants, he became Shabuzen's Kagurazaka branch manager. He continues his studies, always thinking about the best ways to make guests happy.

井上　剛志Tsuyoshi Inoue

Nikusho Gyuko Shinsaibashi Branch 肉匠　牛虎　心斎橋店 Minamisemba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

小川　智大Tomohiro Ogawa

Seeing Mr. Ogawa's experienced coworkers made him realize the joys of customer service.

He was born in 1984 in Nara. When Mr. Ogawa worked part-time at the Japanese BBQ restaurant Urae-tei, he was inspired by senior employees and learned the joys of customer service. This experience led him to become a chef who discovered the joys of cooking in addition to customer service. He then trained and refined his skills at another Japanese BBQ restaurant. He currently works at the Shinsaibashi branch of Nikusho Gyuko. He talked about the importance of customer service, which values thoughtful care.

小川　智大Tomohiro Ogawa

Musshu Mizuki 夢酒みずき Ginza, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu

梅村　孝利Takatoshi Umemura

Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.

He was born in 1976 in Saitama. His family owned a restaurant, and he grew up watching his father, a chef, at work, and naturally wanted to become a chef. He trained at a Japanese restaurant in Tokyo and obtained a chef's license. He also obtained a Fugu (blowfish) chef's license from the Tokyo Metropolitan Government. In 2008, he was fortunate enough to be invited to join MIKI CO. After working at affiliated restaurants in Yurakucho and Ikebukuro, he has been the head chef at Musshu Mizuki since 2012.

梅村　孝利Takatoshi Umemura

Sakanaya Menoji Umeda Branch 魚屋　めのじ　梅田店 Higashi-Dori/Doyama, Osaka Izakaya (Japanese tavern),Taverns

西村　悠貴Yuuki Nishimura

Moved from a place of communicating with customers to a place of serving meals.

Mr. Nishimura was born in 1987 in Osaka. While working part-time at Izakaya pubs, he enjoyed interacting with customers in the hall, and his desire to satisfy them became stronger. In 2018, he switched from serving dishes to making them in the kitchen. He feels joy not only in the fact that his food is enjoyed but also that the space becomes warmer and more festive through the food.

西村　悠貴Yuuki Nishimura

Sumibi Yakitori Sakamori Kita-shinchi Main Branch 炭火焼鳥さかもり北新地本店 Kita-Shinchi, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine

園田　勉Tsutomu Sonoda

The desire to "see the smiles on the faces of people he loves" is the starting point for Mr. Sonoda as a chef.

He was born in 1976 in Hyogo. Started cooking because he wanted to "see the joy on his loved ones' faces. His career in the restaurant industry began at 16, and he is currently working as a chef at Sakamori. Mr. Sonoda continues to value his passion for "people's smiles," which was his starting point as a chef. He is committed to making the restaurant a place that brings smiles to customers' faces by taking care to control the quality of the cuisine itself, the speed at which it is served, and the temperature at which it is delivered.

園田　勉Tsutomu Sonoda

Raisin d'Or レザン・ドール Nishinakasu/Haruyoshi, Fukuoka French,Italian/French / French / Wine

手塚　卓良Takayoshi Tezuka

The Chef's Recommendations

Experience at restaurants with stars led him to the exquisite flavor.

He was born in Tochigi in 1975. Graduating from a culinary school in Tokyo, he learned the basic knowledge at [Le Poireau] in Omotesando, and learned from Chef Kikuchi at [Le Bourguignon] in Nishi Azabu. His passion for the authentic cuisine moved him to France to deepen his experience. After 4 years at a 3-star restaurant [Jardin des Sens] and 2-star [Alexandre], he became Chef at [Raisin d'Or] in 2011.

手塚　卓良Takayoshi Tezuka

Temari Sushi and Nihoncha SOUDEN 手鞠鮨と日本茶宗田 -SOUDEN- Shijo Karasuma/Karasuma Oike, Kyoto Sushi,Japanese / General / Sousaku Sushi (creative sushi) / Japanese Tea

横田　宗也Kazuya Yokota

Plans to open 10 restaurants in 10 different categories. A chef who has gone beyond the boundaries of being a chef.

Mr. Yokota was born in 1985. His starting point was a part-time job at a restaurant during high school. After entering university, he gained experience in an Izakaya (Japanese pub). He joined the company after graduation, but his desire to start his own business gradually grew, so he left when he was 25. In 2011, at 26, he opened his restaurant, Sumibi Kazuya, which steadily gained popularity. Then, he opened Ibushigin Kazuya in 2015, followed by Temari Sushi and Nihoncha SOUDEN in April 2018. His future plans include opening 10 restaurants in 10 different types. As the owner and chef of two restaurants, he continues to work tirelessly day by day.

横田　宗也Kazuya Yokota

Hokkaido Kita Sakaba Umeda Branch 北海道　キタ酒場　梅田店 Nishi-Umeda, Osaka Izakaya (Japanese tavern),Taverns

Tsukiji Bon Marché 築地ボン・マルシェ Tsukiji, Tokyo Italian,Italian/French / General / Italian / Pasta

薄　公章Kimiaki Usuki

After gaining experience at renowned restaurants in Aoyama and Ginza, Mr. Usuki further honed his skills through training in Italy.

He was born in 1975 in Saitama. From a young age, he became interested in cooking by visiting well-known restaurants with his gourmet grandfather. Inspired by a certain famous TV show featuring chefs, he enrolled in the culinary school Ecole Tsuji Tokyo at the age of 18. After graduating, he gained experience at Ponte Vecchio in Aoyama and grape gumbo in Ginza (now closed) before heading to Italy. He worked four years at the famous restaurant RISTORO DI LAMORE in Tuscany and then returned to Japan. In 2009, he assumed the head chef position at Tsukiji Bon Marché.

薄　公章Kimiaki Usuki

Asakusa Kitchen Omiya Nagoya Buidling Branch 浅草キッチン大宮大名古屋ビルヂング店 Nagoya Station, Aichi General,Western / General

林　優菜Yuna Hayashi

This workplace was realized through love for cooking.

Mr. Hayashi who loves to cook and to eat.With a friend's invitation, he became one of the opening staff at the Nagoya Building Store (Kitchen Omiya). He emphasizes the need to always have a smile, confirm small details and pay delicate attention to customers. [We strive to give our customers the best service and food so that they can come to the restaurant with a good feeling and leave feeling satisfied].

林　優菜Yuna Hayashi

Koshitsu Niku Kappo KATANA Namba Branch 個室肉割烹 KATANA 難波店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Izakaya (Japanese tavern),Taverns / General / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine)

平田　友美Tomomi Hirata

Since childhood, Ms. Hirata has been interested in cooking and joined KATANA part-time during high school.

She was born in 2002 in Fukuoka. Since a young age, she has been interested in cooking and started working part-time at KATANA during high school. She was in the culinary course at high school and was also in charge of cooking at the restaurant. After graduating from culinary school, she became a full-time employee. She not only handles cooking but also works on menu development and more.

平田　友美Tomomi Hirata

Kobe Beef Yakiniku Okatora 神戸ビーフ焼肉　お加虎 Sannomiya, Hyogo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

坂本　敏章Toshinori Sakamoto

Mr. Sakamoto takes more pride in his passion and commitment to meat than anyone else.

He was born in 1997 in Hyogo. Having loved cooking since childhood, he entered the restaurant industry after graduating. He honed his skills as a chef at GRAND SHARK, a dining bar in Kobe. In May 2023, when Kobe Beef Yakiniku Okatora opened, he joined the company. Under manager Mr. Takayuki Kato and owner Mr. Koji Okamoto, he serves carefully selected beef each day. Having more passion and care for meat than any other person, he prides himself on delighting the eyes and palates of visitors with his flavors and presentation.

坂本　敏章Toshinori Sakamoto

El Torito Ikebukuro Nishiguchi エルトリート　池袋西口店 Ikebukuro West Exit, Tokyo Mexican/Central American,Global/International / American / Mexican/Central American / Imported Beer

ハイメ　ビヤローボスロドリゲスChef / Jaime Villalobos Rodriguez

The Chef's Recommendations

Gained experience at a restaurant in Mexico and then challenged himself to bring his skills to Japan.

Mr. Rodriguez was born in Mexico in 1993. He started his career at his family restaurant in Mexico. Having gained experience in the kitchen there, he decided to take on the challenge of bringing his native flavors to Japan by joining the kitchen staff at El Torito.

ハイメ　ビヤローボスロドリゲスChef / Jaime Villalobos Rodriguez

SAKURA Roppongi SAKURA 六本木 Roppongi, Tokyo French,Italian/French / General / Omurice (omelet rice) / Wine

山本　柊磨Shuma Yamamoto

Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian.

Mr. Yamamoto was born in 1996 in Saitama. He began his interest in cooking in junior high school when he started making meals for it himself. He began to enjoy serving his family and being told how delicious it was. At 22 years old, after graduating from college, he started working at a restaurant a friend was recruiting for and studied mainly Italian cuisine. In September 2022, he moved from SAKURA Kabukicho to SAKURA Roppongi, where he serves as the chef.

山本　柊磨Shuma Yamamoto

Kiyose Soba Kashiwaya 季寄せ　蕎麦　柏や Mitaka, Tokyo Japanese,Japanese

長田　浩Hiro Osada

He was fascinated by the idea of working with Japanese cuisine

During his time as a student at culinary college, an older student took him to a Japanese restaurant and showed him what it was like to be a head chef there. He immediately became fascinated by the beautiful work that chefs of Japanese cuisine do. He began working in this area because he wanted to become a teacher of Japanese chefs.

長田　浩Hiro Osada

Niku Kappo Futago THE JUNEI HOTEL KYOTO 肉割烹ふたごTHE JUNEI HOTEL KYOTO Shichijo/Tambaguchi, Kyoto Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak

稲田　慎也Shinya Inada

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.

稲田　慎也Shinya Inada

Kaisen Ryori Hama no Ie 海鮮料理浜の家 Onna-son, Okinawa Japanese,Japanese / General / Local Japanese Cuisine / Sashimi (raw fish)/Seafood

長浜　厚史Atsushi Nagahama

The Chef's Recommendations

He began his career as a chef by helping out at home

Born in Okinawa on November 15th, 1972, he has been helping out in Hama no Ie, the restaurant that his parents established, since he was a child. He decided to become a chef because he always wanted to make the food with which he was most familiar with. While working in the restaurant, he developed a solid foundation in cooking. He is particularly skilled at cooking all kinds of fish dish. He is a known authority on ikezukuri (preparing sashimi made from live seafood).

長浜　厚史Atsushi Nagahama

Restaurant ranking

Browsing history

Setsugekka Tanaka Satoru

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

Sazanami

He made his middle school dream a reality by becoming a head chef at the young age of 32.

Yakiniku Tamanoya

Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.

Shabuzen Kagurazaka Branch

Mr. Inoue discovered the joys of customer service through his part-time job and now works as a restaurant head.

Nikusho Gyuko Shinsaibashi Branch

Seeing Mr. Ogawa's experienced coworkers made him realize the joys of customer service.

Musshu Mizuki

Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.

Sakanaya Menoji Umeda Branch

Moved from a place of communicating with customers to a place of serving meals.

Sumibi Yakitori Sakamori Kita-shinchi Main Branch

The desire to "see the smiles on the faces of people he loves" is the starting point for Mr. Sonoda as a chef.

Raisin d'Or

Experience at restaurants with stars led him to the exquisite flavor.

Temari Sushi and Nihoncha SOUDEN

Plans to open 10 restaurants in 10 different categories. A chef who has gone beyond the boundaries of being a chef.

Hokkaido Kita Sakaba Umeda Branch

Tsukiji Bon Marché

After gaining experience at renowned restaurants in Aoyama and Ginza, Mr. Usuki further honed his skills through training in Italy.

Asakusa Kitchen Omiya Nagoya Buidling Branch

This workplace was realized through love for cooking.

Koshitsu Niku Kappo KATANA Namba Branch

Since childhood, Ms. Hirata has been interested in cooking and joined KATANA part-time during high school.

Kobe Beef Yakiniku Okatora

Mr. Sakamoto takes more pride in his passion and commitment to meat than anyone else.

El Torito Ikebukuro Nishiguchi

Gained experience at a restaurant in Mexico and then challenged himself to bring his skills to Japan.

SAKURA Roppongi

Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian.

Kiyose Soba Kashiwaya

He was fascinated by the idea of working with Japanese cuisine

Niku Kappo Futago THE JUNEI HOTEL KYOTO

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

Kaisen Ryori Hama no Ie

He began his career as a chef by helping out at home