Chef search result : Page 16

Yakiniku Wabi Sabi Hozenji-Yokocho Main Branch 焼肉侘び寂び　法善寺横丁本店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine

宮里　常治Tsuneharu Miyasato

Mr. Miyasato has loved to eat since he was a child and cooked by himself.

He was born in 1981 in Okinawa. From an early age, he loved eating and cooking his food at home. At the age of 20, he entered the culinary world and began his training. He honed his skills for 17 years at a kappo restaurant, which once won a star in the Michelin Guide, and for three years at a sushi restaurant. Currently, he is the owner of Yakiniku Wabi Sabi, which opened in June 2022. He says he wants guests to spend a relaxing and peaceful time in a relaxed atmosphere.

宮里　常治Tsuneharu Miyasato

Okonomiyaki Teppanyaki Enmusubi お好み焼き　鉄板焼き　縁むすび Shimbashi/Shiodome, Tokyo Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Wine

長谷川　義洋Yoshihiro Hasegawa

Proposing suitable food and space for the important encountering of guests.

Mr. Hasegawa was born in 1982 in Tokyo. He worked at a restaurant in Tokyo at 18 and started his career as a chef. Experience the core genre of high-quality ingredients such as teppanyaki dishes and sushi. He deepened his knowledge as a chef in various areas such as Setagaya, Shibuya, and Ikebukuro. Currently, he works as an owner and chef at Enmusubi, a restaurant often used for business entertainment and special occasions. He offers food and space suitable for guests' important "En (encountering)."

長谷川　義洋Yoshihiro Hasegawa

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

Miyajimazushi Maimon 宮島鮨まいもん Hatsukaichi/Otake, Hiroshima Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

原田直幸Naoyuki Harada

Mr. Harada offers a "luxurious time" with the finest ingredients.

He was born in 1994 in Hiroshima. After graduating from culinary school, he worked for the world-famous "Al che-cciano", an Italian restaurant group. He returned to Hiroshima in 2015 with the opening of Miyajima Bocca Al-che-cciano, the predecessor of Miyajimazushi Maimon. He worked as a sous chef and manager at the restaurant. When it closed, he went to Kanazawa to learn sushi. In 2020, he was appointed as manager with the opening of Miyajimazushi Maimon. He pursues genre-defying deliciousness with the techniques he has gained in Italian cuisine and sommelier knowledge.

原田直幸Naoyuki Harada

GRAND HOURS TENJIN GRAND HOURS 天神 Watanabe Dori, Fukuoka French,Italian/French / French / Wine / Cocktail

上村　秀孝Hidetaka Uemura

Bringing out the best of the ingredients, Mr. Uemura charms the guests with a special moment.

He was born in 1981 in Fukuoka. In the more than 20 years of cooking since becoming a chef, he has met many ingredients and their producers and learned about the passion of the producers for their ingredients. They are constantly striving, through trial and error, to sublimate these ingredients into better dishes using their own skills and knowledge. As a chef, he stands as a bridge between customers, ingredients, and producers.

上村　秀孝Hidetaka Uemura

Kanda no Niku Bar RUMP CAP Akabane Branch 神田の肉バル RUMP CAP 赤羽店 Akabane, Tokyo Steak,Yakiniku/Steak / Japanese Beef Steak / American / General

Japanese Restaurant Gin 日本料理　吟 Kamakura/Zushi, Kanagawa Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General

佐々塚　雅也Masaya Sasazuka

A seasoned Japanese cuisine chef whose mission is to convey even the background of the ingredients.

Mr. Sasazuka was born in 1979 in Aichi. As a student, he worked part-time at a kappo restaurant (traditional Japanese), which led him to become a chef. After training at a renowned restaurant in Kyoto, he opened his own Japanese restaurant. During ten years in business, he caught the eye of Mr.Yoshinori Nagumo, a medical doctor who had been a regular customer. At his invitation, he became the head chef of Gin when it opened in 2019. His goal is not only to cook but also to understand and pass down the hard work and thoughts of the primary producers.

佐々塚　雅也Masaya Sasazuka

Drammatico Drammatico Ogikubo, Tokyo Italian,Italian/French / Italian

重岡　中也Chuya Shigeoka

Steadily achieving his dreams through unshakeable conviction and efforts.

Born in Shizuoka Prefecture in 1979. Started working at [Drammatico] at age 19, and worked under Iron Chef Masahiko Kobe, the restaurant's head chef at that time. Became a trusted chef for the restaurant at just 21 years of age. Afterward, he took two trips to Italy to study the cuisine, and took over as the second owner and head chef at [Drammatico] after returning to Japan in 2007. In an elementary school essay, he wrote, "I want to be a chef at an Italian restaurant. I'll study abroad in Italy in my 20s, and have my own restaurant by the time I'm around 30." This dream has now become reality.

重岡　中也Chuya Shigeoka

Bon. nu Bon.nu Hatsudai, Tokyo French,Italian/French / French / General / Steak

来栖　けいKei Kurusu

Turned from foodie to food communicator. Mr. Kurusu provides an inspiring culinary experience with sincere interactions.

He was born in 1979 in Saitama. He has eaten at over 20,000 restaurants and published a book on restaurants at the age of 25, which became widely known. Since then, he has appeared in numerous media as the "King of Gastronomy," but in 2009, he graduated as a "foodie," who eats and shares information. He is now focusing on training young chefs and developing the food and beverage industry. At Bon.nu, which opened in 2015 as the culmination of his efforts, he takes a sincere approach to the ingredients he uses. He continues to share the essence of "food" with the public by creating dishes that will remain in their memories.

来栖　けいKei Kurusu

Kioicho Fukudaya 紀尾井町　福田家 Nagatacho, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

松下　俊一Shunichi Matsushita

The Chef's Recommendations

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Mr. Matsushita was born in 1969 in Nagano. The head chef at Fukudaya. Raised among the nature of southern Nagano, he grew up knowing the food ingredients of mountain villages. After graduating high school, he studied at Tsuji Culinary Institute in Osaka, and then moved to Tokyo. After refining his skills at a fugu blowfish restaurant in Ginza, and Japanese restaurants in high-class hotels in Tokyo and Hakone, he started his working relationship with Fukudaya in 2006. After serving as the sous chef for many years, he began his current position in 2016. He makes delicious seasonal dishes and every day perfects the taste of food served on dinnerware made by Rosanjin, charming guests from Japan and overseas.

松下　俊一Shunichi Matsushita

Ajiraku Yumeri 味楽　ゆめり Kanazawa Station, Ishikawa Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop

前田　衛Mamoru Maeda

With a desire to own a restaurant by age 30, he trained hard at a number of establishments to learn everything he could.

He was born in 1980 in Ishikawa Prefecture and grew up in Ushitsu, which is situated in the northern region of the Noto Peninsula. He started his culinary career after graduating from high school by taking up a job at a Japanese restaurant. He wanted to make sure that he owned his own restaurant by the time he was 30, so he trained hard to develop his skills at notable Japanese restaurants and bars around Kanazawa. From there, he was able to realize his dream by opening Ajiraku Yumeri at age 29, which is where he still works today.

前田　衛Mamoru Maeda

Niku no Tajima KAMEIDO CLOCK branch 肉の田じま　カメイドクロック店 Kameido, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Beer

重黒木　巧Takumi Jukurogi

Mr. Jukurogi wants to provide uncompromising quality meat and bring smiles to his guests' faces with its delicious taste.

He was born in 1967 in Miyazaki. Having been interested in cooking since elementary school, he learned the basics of cooking at a high school where one could obtain a chef's certificate. After graduating, he joined Marunouchi Palace Hotel and gained experience in various culinary fields, eventually becoming a chef. During the launch of a teppanyaki (iron griddle grilling) restaurant at the hotel, he developed an interest in meat as an ingredient. Then, he started working at a yakiniku restaurant. Later, he came across Niku no Tajima, which never compromises on meat selection, and decided to join their team. He currently serves as the head chef at the Niku no Tajima KAMEIDO CLOCK branch, working in the kitchen to bring smiles to guests' faces.

重黒木　巧Takumi Jukurogi

Bogamari Cucina Marinara ボガマリ・クチーナ・マリナーラ Sendagaya, Tokyo Italian,Italian/French / Italian / Mediterranean / Seafood

平山　貴之Takayuki Hirayama

The Chef's Recommendations

Experience and skills presenting various Italian local seafood.

He was born in 1978 in Aomori Prefecture. Learning the basic at Ecole d'Art Culinaire de Miyagi, he built up his skills at western and Japanese style restaurants in Tokyo. From 2010 at [Il Figo Ingordo], he learned authentic skills from the chef. Experiencing Italian food in Italy, he became a chef at [Bogamari Cucina Marinara] when it opened in 2013. His broad experience satisfies various requests with flexibility.

平山　貴之Takayuki Hirayama

Shabuzen Roppongi Branch しゃぶ禅　六本木店 Roppongi, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal)

田中　泰宏Yasuhiro Tanaka

From art to cuisine. The head chef, Mr. Tanaka, continues to hone his skills in pursuing beauty common to both.

Mr. Tanaka was born in 1978 in Tokyo. Originally specialized in art. Aspire to become a cook, having been inspired by Japanese food with the same beauty as the art world. After graduating from a culinary school, he joined Nadaman and began his career in earnest. Following Park Hyatt Tokyo, he joined the Shabuzen group in 2001. In 2011, he left the group to widen his perspective on food and trained in Italian and other western cuisines. In 2020, he assumed the head chef post at Shabuzen Roppongi Branch.

田中　泰宏Yasuhiro Tanaka

Misen Dai Nagoya Building Branch 味仙大名古屋ビルヂング店 Nagoya Station, Aichi Chinese,Chinese / General / Taiwanese

王　長海Chokai Oh

The Chef's Recommendations

The chef exercuses his skills in Dai Nagoya after trained in the main restaurant.

He has been fond of cooking from childhood and his dream was to become a chef. He trained in the main restaurant, [Misen Imaike] until recently. He offers the [That's Misen] taste, following the original quality of the main restaurant.

王　長海Chokai Oh

Healthy Home Cooking & Zoni Bar [Zen] 健康家庭料理＆雑煮バー『膳』 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / General / Wagashi (traditional Japanese sweets) / Shochu

椎葉　雅世Masayo Shiiba

Started from helping out at a kappo restaurant to becoming a chef. Ms. Shiiba pursues delicious food that is good for the body.

Ms. Shiiba was born in 1969 in Osaka. She has been helping her parents run a kappo (traditional cuisine) restaurant since elementary school. After graduating from junior high school, she took a professional career in the culinary field, focusing on Japanese cuisine. After leaving the culinary business for a while when she got married, she resumed her work when her life settled down and was involved in the opening of Zen in April 2023 as the head chef from the beginning. She has gained popularity for her cuisine, in which she carefully selects good ingredients for the body and pursues a balance of flavors through trial and error.

椎葉　雅世Masayo Shiiba

Kobe Onsen Sosaku Dining Sou 神戸温泉創作ダイニング蒼 -sou- Kita-ku/Arima onsen, Hyogo Japanese Sosaku (creative),Japanese / General / Udon (noodles) / Japanese Sosaku (creative cuisine)

高橋　英昭Hideaki Takahashi

Mr. Takahashi's knowledge and skills are from various restaurants of different genres, especially Japanese food.

He was born in 1979 in Okayama. Entered the world of food and beverage through a part-time job as a student. Through practical experience, he learned the joy of cooking. After working as a chef at various types of restaurants of different genres and business categories, he moved on to Japanese cuisine. He has been active in Japanese restaurants such as kappo, creative Japanese, and soba (buckwheat noodles). In addition, he has also experience as a chef in bars and hotel restaurants. With the renewal of the current restaurant in 2022, he became the head chef of Sou.

高橋　英昭Hideaki Takahashi

Restaurant Pleins d' Lerbes Kitakamakura レストランプランデルブ　北鎌倉 Kamakura/Zushi, Kanagawa French,Italian/French / French / Wine

高田　賀靖Noriyasu Takada

The Chef's Recommendations

Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.

He was born in 1976 in Hokkaido. After graduating from high school, he had 3 years of training at a hotel in Sapporo, then moved to Tokyo at the age of 21. After working at restaurants in Tokyo and Yokohama for approximately 5 years, he went back to Hokkaido. After having further training at [Le Gentil Homme] in Sapporo, he went back to Yokohama again. After working at a French restaurant for 2 years, he entered [Restaurant Pleins d' Lerbes Kitakamakura] at the age of 32. He was certified as a sommelier in 2011. Now he is utilizing [ma-ai (timing)] of kabuki, his hobby to watch, into the service at the restaurant.

高田　賀靖Noriyasu Takada

KOHAKU CHIBO Toranomon 琥千房　虎ノ門 Toranomon, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes) / Japanese Beef Steak

原　敬規Takanori Hara

Mr. Hara is a chef who puts his passion for teppanyaki, hoping people will enjoy them using all five senses.

He was born in 1983 in Hiroshima. Since childhood, he has loved to cook. After graduating from culinary school, he trained at a Japanese restaurant for two years. When he wanted to be involved in okonomiyaki, the soul food of his hometown, Hiroshima, he came across and joined CHIBO, a company that operates mainly okonomiyaki restaurants nationwide. Since 2020, he has been working as the manager of KOHAKU CHIBO Toranomon. As teppanyaki is cooked right in front of the guests, he ensures that they can enjoy not only the taste of the food but also the sight of it.

原　敬規Takanori Hara

Kanda no Niku Bar RUMP CAP Tamachi Branch 神田の肉バル RUMP CAP 田町店 Tamachi/Mita, Tokyo Steak,Yakiniku/Steak / Japanese Beef Steak / American / General

Restaurant ranking

Browsing history

Yakiniku Wabi Sabi Hozenji-Yokocho Main Branch

Mr. Miyasato has loved to eat since he was a child and cooked by himself.

Okonomiyaki Teppanyaki Enmusubi

Proposing suitable food and space for the important encountering of guests.

Stand-up Sushi Sushikawa

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

Miyajimazushi Maimon

Mr. Harada offers a "luxurious time" with the finest ingredients.

GRAND HOURS TENJIN

Bringing out the best of the ingredients, Mr. Uemura charms the guests with a special moment.

Kanda no Niku Bar RUMP CAP Akabane Branch

Japanese Restaurant Gin

A seasoned Japanese cuisine chef whose mission is to convey even the background of the ingredients.

Drammatico

Steadily achieving his dreams through unshakeable conviction and efforts.

Bon. nu

Turned from foodie to food communicator. Mr. Kurusu provides an inspiring culinary experience with sincere interactions.

Kioicho Fukudaya

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Ajiraku Yumeri

With a desire to own a restaurant by age 30, he trained hard at a number of establishments to learn everything he could.

Niku no Tajima KAMEIDO CLOCK branch

Mr. Jukurogi wants to provide uncompromising quality meat and bring smiles to his guests' faces with its delicious taste.

Bogamari Cucina Marinara

Experience and skills presenting various Italian local seafood.

Shabuzen Roppongi Branch

From art to cuisine. The head chef, Mr. Tanaka, continues to hone his skills in pursuing beauty common to both.

Misen Dai Nagoya Building Branch

The chef exercuses his skills in Dai Nagoya after trained in the main restaurant.

Healthy Home Cooking & Zoni Bar [Zen]

Started from helping out at a kappo restaurant to becoming a chef. Ms. Shiiba pursues delicious food that is good for the body.

Kobe Onsen Sosaku Dining Sou

Mr. Takahashi's knowledge and skills are from various restaurants of different genres, especially Japanese food.

Restaurant Pleins d' Lerbes Kitakamakura

Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.

KOHAKU CHIBO Toranomon

Mr. Hara is a chef who puts his passion for teppanyaki, hoping people will enjoy them using all five senses.

Kanda no Niku Bar RUMP CAP Tamachi Branch