Chef search result : Page 16

Taishu Izakaya UOHIDE Yoyogi-Hachiman Branch 大衆居酒屋魚秀代々木八幡店 Shinjuku Station South Exit/Yoyogi, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian restaurants.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.

小俣　卓也Takuya Omata

Shibuya Kotegaeshi 渋谷こてがえし Shibuya Center-Gai/Koen-Dori, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

番場Banba

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.

番場Banba

Niku Baru SHOUTAIAN Shibuya Branch 肉バル　SHOUTAIAN　渋谷店 Dogenzaka/Shinsen, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Horumon (offal meat)

千葉　政敏Masatoshi Chiba

Mr. Chiba offers the deliciousness and pleasure that only A5 Japanese Black Beef can provide.

He was born in 1980 in Miyagi. After serving in the Ground Self-Defense Force, he entered the restaurant industry. He Joined Office UK Inc. after 15 years of experience in Tokyo, where he also worked as a store manager. Appointed as the manager of Niku baru SHOTAIAN Shibuya branch. He delivers to people the deliciousness and joy of A5 Japanese black beef from all over Japan.

千葉　政敏Masatoshi Chiba

Chinese Cuisine Chikuen 中国料理　竹園 Kinshicho/Sumiyoshi, Tokyo Chinese,Chinese

増井　久Hisashi Masui

Presenting Chinese cuisine crafted through accumulated techniques and delicate attention.

Mr. Masui was born in 1977 in Miyagi Prefecture. While growing up in Tohoku, a region known as a gourmet treasure trove, he was exposed to a wide variety of ingredients and aspired to pursue a career in food. He began his real training in 2001 at a Chinese restaurant in the Sendai Kokusai Hotel. Then he assumed his current position after serving as the head chef of Chinese Cuisine Chikuen at the Shibuya Tobu Hotel in 2018. He handmakes many of the ingredients defining the flavors of Chinese cooking, including fragrant oils like scallion oil along with XO sauce and chicken paitan soup. A truly talented chef, he treats guests to complex yet unified dishes of brilliant flavors and rich color.

増井　久Hisashi Masui

Osaka Teppanyaki Tetsuju 大坂鉄板焼　鉄十 Ginza, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

水野　大志Taishi Mizuno

Creating an extraordinary time for guests with exceptional cuisine in a special space.

Growing up watching the backs of his parents, who ran a skewer restaurant, Mr. Mizuno naturally became a chef. Since joining Tetsuju, an Osaka iron-griddled cuisine restaurant, at 18, he has devotedly gained experience on this path and a wide range of knowledge. He offers a memorable dining experience where diners can enjoy high-quality ingredients and the scenery of Ginza as he continues to hone their technique of bringing out the best of the ingredients. Guests are charmed by his genuine hospitality.

水野　大志Taishi Mizuno

Teppan Yakiniku Steak Mikinao 鉄板焼肉ステーキ樹直 Sannomiya, Hyogo Steak,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak

大塚　直樹Naoki Otsuka

Bringing local flavors to the world. Mr. Otsuka's passion for meat produces the best Teppanyaki.

He was born in 1977 in Hyogo. He decided to pursue his career in the culinary field because he cooks part-time and has loved cooking since he was a student. Trained at local restaurants in Kobe. He developed a particular passion for meat dishes and dreamed of opening a steak restaurant. This dream came true in November 2023 when he opened Teppan Yakiniku Steak Mikinao.

大塚　直樹Naoki Otsuka

Kinsaiya Hakata Eki Chikagai Branch きんさい屋博多駅地下街店 Hakata Station, Fukuoka Teppanyaki,Yakiniku/Steak / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Donburi (rice bowl)

金作　善治Yoshiharu Kanesaku

Experience from a former sumo wrestler gives the cuisine a unique touch.

Mr. Kanesaku was born in 1972 in Aichi. He was a former sekitori (sumo wrestler) who belonged to the Kitanoumi stable for 15 years and was the heaviest Japanese sumo wrestler at the time. After retiring from the sumo world, he moved to Fukuoka. With his culinary skills, he turned to the restaurant industry and joined the current company in 2003. Since then, he has honed his culinary skills at Kinsaiya Tenjin Building Branch and other affiliated restaurants. He is now the chef and manager of Kinsaiya Hakata Eki Chikagai Branch.

金作　善治Yoshiharu Kanesaku

Yamato Ryori Tsukiji Ihachi Nigou 倭料理　築地伊八　弐號 Tsukiji, Tokyo Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Sushi / Steak

岩本　隆嗣Takashi Iwamoto

Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.

He was born in 1972 in Hyogo. From an early age, he was exposed to the world of food at his uncle's sushi restaurant, and this environment nurtured his passion for cooking. He developed his skills at Kyoto's famous restaurant Kitcho and in Kobe, acquiring a delicate sense of taste as well. As he gained experience, he also learned to value the emotions and stories behind the food. Later, he decided to join the current restaurant because he shared the passion and enthusiasm of the owner. Currently, he is demonstrating his skills fully at Tsukiji Ihachi Nigou.

岩本　隆嗣Takashi Iwamoto

Robatayaki Isshin Namba branch 炉端焼き一新　難波店 Namba, Osaka Japanese,Japanese

松本　悠一Yuichi Matsumoto

Aiming to cook delicious food that will bring smiles to customers' faces without forgetting original intention.

Mr. Matsumoto was born in 1993 in Osaka. He originally started out with a love of cooking and the joy of having people tell him how delicious his food was. His quest for more delicious food and flavors led him to become a professional chef. After gaining experience as a part-timer at various restaurants, he ended up at Isshin. Always remembering his original intention, he continues to put his heart and soul into satisfying his customers so they will want to return.

松本　悠一Yuichi Matsumoto

Monzen-nakacho Koshitsu Yakiniku ROYAL 門前仲町　個室焼肉　ロイヤル Monzen-Nakacho, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

横田　工Takumi Yokota

Offering people a "special experience" through a dedication to food and ambiance.

Mr. Yokota has a career as a restaurant chef in Tokyo, bringing pleasant times to many guests through his culinary skills. He is currently working as a chef at Koshitsu Yakiniku Royal. It's a restaurant that pays attention to details, from ingredient selection to the ambiance, to deliver a "special experience." Located in front of Monzen-nakacho Station, it provides moments that satisfy the heart.

横田　工Takumi Yokota

Teppan Yaki Steak House Maruon 鉄板焼ステーキハウス　マルオン Kurashiki, Okayama Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

石田　宣久Nobuhisa Ishida

Following in his father's footsteps, Mr. Ishida became a chef and continues to serve the same deliciousness in Kurashiki.

He was born in 1975 in Okayama. Admiring his cook father, he aspired to become a chef himself. After graduating from Tsuji Culinary Institute in Osaka, he entered Maruon, where his father was the owner and chef. While supporting his father as a chef, he has provided many people with enjoyable dining time. He became president in 2020 and is now the second-generation owner. He continues to offer the same deliciousness to people with his father.

石田　宣久Nobuhisa Ishida

Hana No Aru Sumika 花のある棲家 Shinjuku-Sanchome, Tokyo Cafe,Cafe/Sweets / Parfait / General / General

山下　純次Junji Yamashita

A museum-style café and bar where architecture lovers can gather and connect.

Mr. Yamashita was born in 1976 in Tokyo. He has been involved in the hotel and real estate business for more than 20 years and currently works for the real estate company Banc. In 2021, he was appointed manager when the company's museum-style cafe for architecture lovers, Architecture Cafe Sumika, opened. "Through detailed architectural models, we hope to spread the appeal of architecture," he says, adding that the company also offers a wide range of services to connect people who want to create their ideal home with specialists who can make it a reality.

山下　純次Junji Yamashita

Shabu Shabu Kumeya しゃぶしゃぶ久米家 Matsuyama/Kume/Wakasa, Okinawa Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)

新城　宗朋Munetomo Shinjo

Mr. Shinjo was attracted to a cooking career that could bring people happiness.

From a love of eating delicious food and an interest in cuisine, he aspired to work in the food and beverage industry. Currently, he holds the position of Representative Director at several restaurants in Okinawa, including Kumeya. He provides delicious dishes in each of these restaurants featuring carefully selected meats, delighting many people.

新城　宗朋Munetomo Shinjo

LOW-NON-BAR LOW-NON-BAR Kanda, Tokyo Bar/Cocktails,Bars (pubs) / Spirits / Wine / Cocktail

高橋　弘晃Hiroaki Takahashi

Drink or not drink, it's your choice.

Mr. Takahashi was born in 1986 in Hokkaido. He started his career as a bartender with the goal of owning a relaxing, coffee shop-like place. He gained experience at Brick, a long-established bar in Ginza that no longer exists, and was exposed to the world of authentic bars. At the same time, he explored a new approach to the bar that would appeal to the younger generation. Consequently, LOW-NON-BAR was established as a bar where both drinkers and non-drinkers can spend time together.

高橋　弘晃Hiroaki Takahashi

Zenseki Koshitsu Izakaya Kyushu Washoku HASSHU Nakasu Branch 全席個室居酒屋　九州和食　八州　中洲店 Nakasu, Fukuoka Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Basashi (horse meat sashimi) / Motsu Nabe (offal hot pot)

塩田　頼己Rai Shiota

Mr. Shiota is a young, talented manager who brings a fresh breeze to Nakasu's nightlife.

He was born in 2000 in Fukuoka. After starting as a part-time worker, he joined the company as a full-time employee because he enjoyed serving customers. After two years of training at a long-established yakitori restaurant in Itoshima City, he gained further experience at a sister restaurant, Hasshu Hakata Station Chikushiguchi Branch. Afterward, he was appointed the newly opened Hasshu Nakasu Branch manager. Despite his relatively short career, he has already proven to have a high potential, earning recognition for significantly increasing sales and receiving company awards. He is considered a rising star in the company.

塩田　頼己Rai Shiota

SUNTORY WHISKY BOTTLE BAR Sapporo BAR GARBO SUNTORY WHISKY BOTTLE BAR 札幌BAR GARBO Susukino, Hokkaido Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits

堀野　衣真里Imari Horino

A bartender who proposes a blissful moment on the night of Sapporo.

Ms. Horino was born in 1992 in Hokkaido. As a bartender, She keeps providing blissful moments to those who spend their nights in Sapporo. Although she was not accustomed to drinking alcohol at first, she became interested in the history and tradition of whiskey and started to learn about various whiskeys. She guides the depths of the whisky world, sharing her experience of discovering whisky's charms from scratch.

堀野　衣真里Imari Horino

Kyoufu Ippin Ryouri Kiyomizu 京風一品料理きよみず Okaido/Gintengai, Ehime Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

森脇　巧Takumi Moriwaki

Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.

He was born in 1973 in Ehime. From a young age, he watched his father run the restaurant, and he naturally longed to become a chef. After studying at Hiiragiya, a long-established Japanese-style hotel in Kyoto, he became the second-generation head chef at Kiyomizu. He has an established reputation for his cooking skills, keen sense of ingredients, and ability to deliver seasonal delicacies. He always puts his guests first. His cuisine, which continues to innovate while preserving tradition, provides visitors a blissful experience.

森脇　巧Takumi Moriwaki

ICHIHA 一葉 Mitsukoshimae, Tokyo Dining Bar,Dining bar / General / General / Highball

水野　玲児Reiji Mizuno

With his experience, Mr. Mizuno has the skills to handle a wide range of cuisines.

He was born in 1981 in Tokyo. From the time he worked at the bar, he felt the need to put more effort into food as well. Therefore, he asked a head chef of Japanese food to teach him and stepped into the world of cooking. After that, he gained 4 years of practical experience at another restaurant and honed his unique skills. In 2022, with the reconstruction of the building, he opened an izakaya restaurant on the first floor. He made a new step forward as a chef.

水野　玲児Reiji Mizuno

Omusubi-dokoro Morimori おむすび処　盛盛 Enoshima/Kugenuma, Kanagawa Japanese,Japanese / General

田中　賢司Kenji Tanaka

A food artist who unites people with his finest flavors.

Mr. Tanaka is the owner and chef, born in Tokyo. Started working in the restaurant industry in 1996 and trained all over the country. In 2010, he opened a restaurant in Koiwa and expanded its affiliated stores. After trying various tourist spots during the COVID-19 pandemic, he launched a rice ball restaurant in 2023. This restaurant uses high-quality ingredients and was founded based on the idea of valuing connections with people. He offers food journeys through delicate flavors and relationships.

田中　賢司Kenji Tanaka

Sushi Hasegawa Shinsaibashi Main Branch 寿司　はせ川　心斎橋　本店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

加藤　妙Takumi Kato

Procuring rare and valuable ingredients from all over Japan daily.

Mr. Kato was born in 1975 in Shiga. He had a passion for food and decided to pursue a career in cooking. After training for 3 years at a sushi restaurant in Kyoto, he honed his skills at various sushi and traditional Japanese restaurants in Shiga, including seafood restaurants, ryokans, and hotels. Currently, He is the manager at Sushi Hasegawa in Shinsaibashi. He prioritizes using natural ingredients that are good for the body and always strives to make dishes that are not only flavorful but also easy for customers to enjoy, considering their size and taste preferences.

加藤　妙Takumi Kato

Restaurant ranking

Browsing history

Taishu Izakaya UOHIDE Yoyogi-Hachiman Branch

Trained at various types of restaurants, including Japanese and Italian restaurants.

Shibuya Kotegaeshi

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

Niku Baru SHOUTAIAN Shibuya Branch

Mr. Chiba offers the deliciousness and pleasure that only A5 Japanese Black Beef can provide.

Chinese Cuisine Chikuen

Presenting Chinese cuisine crafted through accumulated techniques and delicate attention.

Osaka Teppanyaki Tetsuju

Creating an extraordinary time for guests with exceptional cuisine in a special space.

Teppan Yakiniku Steak Mikinao

Bringing local flavors to the world. Mr. Otsuka's passion for meat produces the best Teppanyaki.

Kinsaiya Hakata Eki Chikagai Branch

Experience from a former sumo wrestler gives the cuisine a unique touch.

Yamato Ryori Tsukiji Ihachi Nigou

Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.

Robatayaki Isshin Namba branch

Aiming to cook delicious food that will bring smiles to customers' faces without forgetting original intention.

Monzen-nakacho Koshitsu Yakiniku ROYAL

Offering people a "special experience" through a dedication to food and ambiance.

Teppan Yaki Steak House Maruon

Following in his father's footsteps, Mr. Ishida became a chef and continues to serve the same deliciousness in Kurashiki.

Hana No Aru Sumika

A museum-style café and bar where architecture lovers can gather and connect.

Shabu Shabu Kumeya

Mr. Shinjo was attracted to a cooking career that could bring people happiness.

LOW-NON-BAR

Drink or not drink, it's your choice.

Zenseki Koshitsu Izakaya Kyushu Washoku HASSHU Nakasu Branch

Mr. Shiota is a young, talented manager who brings a fresh breeze to Nakasu's nightlife.

SUNTORY WHISKY BOTTLE BAR Sapporo BAR GARBO

A bartender who proposes a blissful moment on the night of Sapporo.

Kyoufu Ippin Ryouri Kiyomizu

Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.

ICHIHA

With his experience, Mr. Mizuno has the skills to handle a wide range of cuisines.

Omusubi-dokoro Morimori

A food artist who unites people with his finest flavors.

Sushi Hasegawa Shinsaibashi Main Branch

Procuring rare and valuable ingredients from all over Japan daily.