Chef search result : Page 43

Yakiniku MOCHIO 焼肉もちお Omotesando/Aoyama, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

阿部　翔太Shota Abe

Mr. Abe continues to refine the technique of cutting meat for better taste by distinguishing the quality of meat.

He was born in 1991 in Miyagi. Moved to Tokyo after graduating from university. While working at high-end Japanese black beef yakiniku restaurants such as Ushinokura and Ushikuro, he became fascinated with the world of " artisanship," which involves refined techniques that determine the deliciousness of yakiniku, including how to select high-quality meat and how to cut meat without putting stress on it. He has been the head chef at Yakiniku Mochio since its opening, sharing Mr. Kitano's passion for "high-quality meat with better taste."

阿部　翔太Shota Abe

Sushi Senzu Osaka Station 鮨仙酢　本店　大阪駅前 Osaka Station/Umeda Station, Osaka Sushi,Japanese / General / Sashimi (raw fish)/Seafood

竹地　輝昌Terumasa Takechi

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

SOYA SOYA Tsukiji, Tokyo Italian,Italian/French / Wine / Italian

series series Azabu-Juban, Tokyo Chinese,Chinese / General / Yum Cha/Dim Sum / Cantonese

金子　優貴Yuki Kaneko

Mr. Kaneko became familiar with cooking while growing up with a grandmother who was a home economics teacher.

Mr. Kaneko was born in 1988 in Fukuoka. Growing up, he became familiar with cooking with a grandmother who taught home economics at an elementary school. After graduating from the Tsuji Culinary Institute in Abeno Ward, Osaka, he studied Chinese cuisine basics at Heichinro, Japan's oldest Chinese restaurant. After working as the head chef at Mandarin Oriental Tokyo and other restaurants in Tokyo, he became the head chef at series. He entices guests with dishes based on traditional Cantonese cuisine that incorporate Asian flavors.

金子　優貴Yuki Kaneko

Kagurazaka Sushi Konkon 神楽坂寿司こんこん Kagurazaka, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

近藤　昌弘Masahiro Kondo

Mr. Kondo has pride as a sushi artisan and continues to refine his skills.

He was born in 1979 in Tokyo. When he first visited a counter-style sushi restaurant as a child, he was so impressed by the chef's performance that he decided to become a sushi chef. After graduating high school, he started his career at sushi and Japanese restaurants. He then worked in various positions, such as instructor at a culinary institute, sushi restaurant head chef, and hotel head chef, before opening Kappo Kondo in 2022. While managing the restaurant, he met someone working as a Toyosu Market sushi broker and sushi artisan, and they discussed their dreams with each other. In August 2023, they did a magnificent job of realizing their dream of opening a restaurant together, Kagurazaka Sushi Konkon.

近藤　昌弘Masahiro Kondo

Sumibi Kazuya 炭火　かず家 Shijokawaramachi/Teramachi, Kyoto Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood

横田　宗也　　Kazuya Yokota

Bringing out the maximum potential of carefully selected ingredients and elevating them into even more exquisite delicacies.

Mr. Yokota was born in March 1985 in Osaka. His starting point was a part-time job at a restaurant during high school. After entering college, he gained experience at an izakaya (Japanese-style pub), and his skills were recognized so well that he became its manager while still in college. He entered 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. It steadily gained popularity, and in December 2015, he expanded to open a second branch, "Ibushigin Kazuya." He now manages both restaurants as the owner and chef, keeping him busy every day.

横田　宗也　　Kazuya Yokota

Steak&Wine Ishizaki ステーキ＆ワインいしざき Susukino, Hokkaido Teppanyaki,Yakiniku/Steak / Steak / General / Teppanyaki (iron griddle grilling)

石崎　俊彦Toshihiko Ishizaki

Enjoy a delicious experience of high-quality Kuroge Wagyu beef.

Mr. Ishizaki was born in 1969, in Sapporo, Hokkaido. In 1970, his grandfather started a butcher shop and associated farm. His parents then opened a sukiyaki (hot pot stew) and shabu-shabu (sliced meat parboiled with vegetables) restaurant, which led him to develop an interest in cooking. He decided to pursue cooking as a career upon graduating from high school, beginning his training in a teppanyaki (ingredients grilled on an iron griddle) restaurant. After honing his skills for over four years, he opened Steak&Wine Ishizaki in 2013. This restaurant delights its guests with its own high-quality Kuroge Wagyu beef dishes, including teppanyaki and roast beef.

石崎　俊彦Toshihiko Ishizaki

Kuroge Wagyu Nikusho Ichie Koshitsu Bettei 黒毛和牛肉匠いちえ　個室別邸 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)

西尾　僚Ryo Nishio

The Chef's Recommendations

A part-time job during college led Mr. Nishio to become a chef.

He was born on February 13, 1989, in Kochi. Having always been interested in cooking, he found the joy and fun of cooking through part-time work in a restaurant as a student. He became especially interested in beef and worked at a restaurant specializing in beef. After working at a Kushiyaki (grilled skewers) restaurant, he joined "Kuroge Japanese Beef Motsu Nabe Ichie" (Japanese beef hot pot). Following his experience at a kushiyaki restaurant, he joined Ichie, a Japanese black beef hot pot restaurant. Then, he moved to Kuroge Wagyu Nikusho Ichie, where he continues to work today.

西尾　僚Ryo Nishio

Ginza Yui Nakazyo 銀座結中條 Hibiya/Yurakucho, Tokyo Japanese,Japanese

Lamb Shabu Kinnome Shinjuku Branch ラムしゃぶ金の目新宿店 Shinjuku-Sanchome, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

鈴木　浩二Koji Suzuki

Mr. Suzuki works hard every day to spread the deliciousness and appeal of "Ginjo Lamb."

The Ginjo lamb is purchased with the utmost care. Shabu-shabu, sukiyaki, and hotpot are the best way to bring out its flavor. The other ingredients are also excellent, including several premium mushrooms filled with nature's bounty and high-quality highland vegetables from Nagano Prefecture. As the Lamb Shabu Kinnome Shinjuku Branch manager, Mr. Suzuki tries his best to deliver the best taste of lamb to the guests.

鈴木　浩二Koji Suzuki

Yakitori Imai 焼鳥　今井 Harajuku/Meiji-Jingumae, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)

今井　充史Takashi Imai

A budding talent that began with an obsession with the charms of yakitori (grilled chicken) at the famous Birdland.

Chef Imai was born in 1973 in Saitama Prefecture. In his 20's, he worked various odd jobs while he pursued a career as a rock musician. He started working at a high end Japanese restaurant at age 27 with the hope of being a cook, but was dissatisfied with the restaurant he chose for its high salary. Eventually, at age 29, with the thought of joining a restaurant he would personally like to eat at, he started working at the famous Birdland in Ginza. There, he was fascinated by the complexity of yakitori and immersed himself in that world. Following a stint at the Birdland in Kita-Senju, he opened Yakitori Imai in 2006.

今井　充史Takashi Imai

XEX Nihonbashi The BAR XEX 日本橋 The BAR Marunouchi, Tokyo Dining Bar,Dining bar / Wine / Whisky / Spirits

サルヴァトーレ・クオモSalvatore Cuomo

Influenced by his father, a chef, Mr. Cuomo aspired to become a chef at 11.

Mr. Cuomo was born in Naples, Italy. Influenced by his father, a chef, he aspired to become a chef at 11 and apprenticed at his uncle's restaurant. Since then, he traveled back and forth between Japan and Italy and continued his training. He is credited as a pioneer who made "Napoli Pizza" famous in Japan. In terms of cuisine, he always aims to be the only one, not the number one. He serves as the grand chef of the "Italian" cuisine at the XEX brand to spread its flavor not only in Japan but also to the world every day.

サルヴァトーレ・クオモSalvatore Cuomo

OGASAWARA-HAKUSHAKU-TEI 小笠原伯爵邸 Ichigaya, Tokyo Spanish/Mediterranean,Global/International / Spanish / European / Wine

ゴンサロ・アルバレスGonzalo Alvarez

Skills sharpened at a quality restaurant in Spain, and a profound knowledge about Japanese ingredients.

Born in 1978, he supported his parents who was running a guest house where he familiarized himself with cooking. Graduating cooking school in Barcelona, he built up his career at 1 star [L'Esguard] and other restaurants. At [Neichel], one of the most famous restaurant in Spain, he experienced being a chef of all sections, and assistant chef. In 2008, he became an executive chef at [Mugaritz], and at OGASAWARA-HAKUSHAKU-TEI in 2009. Pursuit of unique Spanish based on Spanish cooking tradition evolved with Japanese ingredients supports the star rating for the 8th straight year.

ゴンサロ・アルバレスGonzalo Alvarez

Doikatsuman Gion Yasaka Branch 土井活鰻　祇園八坂店 Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Unagi (eel),Japanese / Unagi (eel)

土井　貴史Takashi Doi

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Mr. Doi's grandfather managed a river fish market in Kyoto's central wholesale market, so he was familiar with trade since he was a child. He trained under his grandfather after graduating high school and inherited the river fish market at the age of 26, after his grandfather passed away. In March 2018, he changed industries from the fish wholesale market, opening Doikatsuman and becoming the owner. After opening the first branch in Fushimi-Inari, he opened a second restaurant in Gion-Yasaka.

土井　貴史Takashi Doi

atelier Morimoto XEX Teppan atelier 森本 XEX　鉄板 Roppongi, Tokyo Teppanyaki,Yakiniku/Steak

森本正治Masaharu Morimoto

Mr. Morimoto traveled to the United States to witness the sushi boom with his own eyes, then became a chef who gained attention in Japan and the United States.

He is from Hiroshima. He gained fame as the third-generation "Iron Chef of Japanese cuisine" in the TV show "Iron Chef" and as the only Japanese chef in the American version, "Iron Chef America." He continues to enjoy immense popularity in the United States to this day. With numerous restaurants worldwide, including its flagship location designed by Mr. Tadao Ando, the New York branch has been adored by celebrities worldwide since its opening. The restaurant is located in Roppongi on Stars and Stripes Avenue and is personally curated by Mr. Morimoto himself.

森本正治Masaharu Morimoto

BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO Nagatacho, Tokyo Steak,Yakiniku/Steak / Steak / European / General

一ノ宮　義孝Yoshitaka Ichinomiya

A chef who trained in Canada for ten years thoroughly pursues European cuisine.

Mr. Ichinomiya was born in 1971 in Akita. As a child, he admired chefs he saw on TV and aspired to pursue a career in cooking. To grasp the essence of European flavors, he dedicated himself to thoroughly understanding Western cuisine, even excluding traditional Japanese seasonings from his personal life. During his ten years living in Canada, he honed his skills at several restaurants, including a steak house, and also gained management experience in franchise operations. He believes that assembling a dish is like working in four dimensions, and he cooks with respect not only for the taste but also for the country's unique culture.

一ノ宮　義孝Yoshitaka Ichinomiya

Hakata Motsunabe Yamanaka Ginza Branch 博多　もつ鍋　やま中　銀座店 Ginza, Tokyo Motsu Nabe (offal hotpot),Japanese / General / Nabe (hot pot) / Motsu Nabe (offal hot pot)

山中　幸一 Koichi Yamanaka

Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.

He was born in 1952 in Kanagawa. Began his career working at a restaurant in Okayama. At the same time, his brother, who was staying and working in Fukuoka under the influence of a friend from Fukuoka, founded Hakata Motsunabe Yamanaka in 1984. He was offered to help at the restaurant, which quickly became popular, and joined it in 1987. Since then, he has continued to work as a chef at the restaurant. As the executive chef of Hakata Motsunabe Yamanaka, he is still active on the front line.

山中　幸一 Koichi Yamanaka

Hyotei Main Branch 瓢亭　本店 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

高橋　義弘Yoshihiro Takahashi

The Chef's Recommendations

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

He was born in 1974 in Kyoto as the eldest son of Mr. Eiichi Takahashi, the 14th generation. After graduating from a university in Tokyo, he had training for 3 years at [Tsuruko], a traditional Japanese restaurant in Kanazawa, Ishikawa. After coming back to Kyoto in 1999, he became the 15th generation. Also, as a member of Japanese Culinary Academy, he is actively working inside and outside Japan focusing on food education and spreading the information about Kyo-Kaiseki, one of which is the collaboration work with Mr. Alain Ducasse, a great renowned French chef.

高橋　義弘Yoshihiro Takahashi

XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros. XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros. Roppongi, Tokyo Italian,Italian/French / Italian / Tempura (battered, fried seafood and vegetables) / Cocktail

サルヴァトーレ・クオモSalvatore Cuomo

Influenced by his father, a chef, Mr. Cuomo aspired to become a chef at 11.

Mr. Cuomo was born in Naples, Italy. Influenced by his father, a chef, he aspired to become a chef at 11 and apprenticed at his uncle's restaurant. Since then, he traveled back and forth between Japan and Italy and continued his training. He is credited as a pioneer who made "Napoli Pizza" famous in Japan. In terms of cuisine, he always aims to be the only one, not the number one. He serves as the grand chef of the "Italian" cuisine at the XEX brand to spread its flavor not only in Japan but also to the world every day.

サルヴァトーレ・クオモSalvatore Cuomo

Toyosu Kinpura 豊洲・金ぷら Harumi, Tokyo Dining Bar,Dining bar / Oden / Beer / Cocktail

小林　凌Ryo Kobayashi

A young chef leading a new style of oden restaurant.

Mr. Kobayashi was born in 2002 in Fujimino-shi, Saitama. He graduated from culinary school and honed his skills through experiences in Italian and Japanese cuisine. Since February 2024, he has been the chef at Toyosu Kinpura, bringing vitality to the restaurant. With a desire to offer oden to visitors from overseas as well, he welcomes guests with meticulous preparation every day. His sincerity shines through in both the dishes he serves and his approach to customer service. He welcomes guests every day with careful preparation as he wants "visitors from overseas to enjoy Oden as widely as possible." His sincerity shines through in both the dishes he serves and his approach to customer service. This young chef's honesty is reflected in the cooking he serves and the service he provides to customers.

小林　凌Ryo Kobayashi

Restaurant ranking

Browsing history

Yakiniku MOCHIO

Mr. Abe continues to refine the technique of cutting meat for better taste by distinguishing the quality of meat.

Sushi Senzu Osaka Station

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

SOYA

series

Mr. Kaneko became familiar with cooking while growing up with a grandmother who was a home economics teacher.

Kagurazaka Sushi Konkon

Mr. Kondo has pride as a sushi artisan and continues to refine his skills.

Sumibi Kazuya

Bringing out the maximum potential of carefully selected ingredients and elevating them into even more exquisite delicacies.

Steak&Wine Ishizaki

Enjoy a delicious experience of high-quality Kuroge Wagyu beef.

Kuroge Wagyu Nikusho Ichie Koshitsu Bettei

A part-time job during college led Mr. Nishio to become a chef.

Ginza Yui Nakazyo

Lamb Shabu Kinnome Shinjuku Branch

Mr. Suzuki works hard every day to spread the deliciousness and appeal of "Ginjo Lamb."

Yakitori Imai

A budding talent that began with an obsession with the charms of yakitori (grilled chicken) at the famous Birdland.

XEX Nihonbashi The BAR

Influenced by his father, a chef, Mr. Cuomo aspired to become a chef at 11.

OGASAWARA-HAKUSHAKU-TEI

Skills sharpened at a quality restaurant in Spain, and a profound knowledge about Japanese ingredients.

Doikatsuman Gion Yasaka Branch

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

atelier Morimoto XEX Teppan

Mr. Morimoto traveled to the United States to witness the sushi boom with his own eyes, then became a chef who gained attention in Japan and the United States.

BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO

A chef who trained in Canada for ten years thoroughly pursues European cuisine.

Hakata Motsunabe Yamanaka Ginza Branch

Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.

Hyotei Main Branch

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros.

Influenced by his father, a chef, Mr. Cuomo aspired to become a chef at 11.

Toyosu Kinpura

A young chef leading a new style of oden restaurant.