Chef search result : Page 19

Sumibiyaki Dining Okageya Umeda Branch 炭火焼dining　おかげ家　梅田店 Chayamachi/Nakazakicho, Osaka Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Oyakodon (chicken and egg bowl)

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

Genghis Khan Juttetsu Minami-rokujo Branch ジンギスカン　十鉄　南6条店 Susukino, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)

中野　太貴Daiki Nakano

Mr. Nakano makes customers smile with Genghis Khan. A young chef who conveys the charms of Hokkaido.

He was born in 1995 in Sapporo. Started working part-time for his father, who runs a Genghis Khan restaurant, which led him to pursue a career in food. While serving Genghis Khan, his desire to "bring smiles to the faces of customers who eat our delicious food" grew stronger. After graduating from college, he became the manager of the sister restaurant "Genghis Khan Juttetsu." Since then, he has also served as manager of the Minami-rokujo Branch. He is a young chef who tirelessly works to serve delicious Genghis Khan every day.

中野　太貴Daiki Nakano

Italian Restaurant Tavola D'oro イタリア料理　ターヴォラ　ドォーロ Namba, Osaka Italian,Italian/French / Pasta / European / Beer

栗岡　卓佐Takusuke Kurioka

Mr. Kurioka was fascinated by authentic Italian cuisine.

During his student days, he spent time abroad and was fascinated with authentic Italian cuisine, especially the dishes served in ristorantes. After returning to Japan, he studied culinary arts at the Tsuji Culinary Institute. Upon graduation, he honed his skills at Italian restaurants in Osaka, Nagoya, and Tokyo.

栗岡　卓佐Takusuke Kurioka

Table36 テーブル36 Namba, Osaka Buffet,Buffet / General / Italian / Western Sosaku (creative cuisine)

𠮷田　博人Hiroto Yoshida

Mr. Yoshida's interest in creating things led him to the world of French and Italian cuisine.

He was born in 1969 in Osaka. Being deeply interested in making and creating things, he wanted to express himself through cooking and decided to become a chef. Started his career as a banquet chef at Miyako Hotel Osaka. In 2003, he moved to All-Day Dining in Swiss Hotel Nankai Osaka (former Nankai South Tower Hotel Osaka), where he continued his training. He then became the head chef at Table 36, preparing dishes that make the most of his experience.

𠮷田　博人Hiroto Yoshida

LOUANGE TOKYO Le Musee LOUANGE TOKYO Le Musee Ginza, Tokyo Sweets,Cafe/Sweets / Cake / Ice Cream

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

Au Bord d'Eau Fukuoka オ・ボルドー・フクオカ Nishinakasu/Haruyoshi, Fukuoka French,Italian/French / General / French / Pasta

川野　誠児Seiji Kawano

A skilled chef with a passion for learning who constantly challenges himself.

Mr. Kawano was born in 1975 in Oita Prefecture. Inspired by his mother who worked as a chef, he entered the cooking industry at the age of 18. He learned French cooking techniques while training for over 10 years at the Fukuoka restaurant [Hananoki]. Since then, he has gained experience working as the head chef of the luxury Kagoshima resort, [Tenku no Mori], as well as at various restaurants in Tokyo. At [Au Bord d'Eau Fukuoka], he currently works with the restaurant's sommelier, Mr. Takeuchi, to develop cuisine that pairs well with Bordeaux wine. He also has a wealth of knowledge in topics such as yakuzen (Chinese medicinal cuisine), macrobiotic cooking, Japanese dashi (stock) culture, and nutrition.

川野　誠児Seiji Kawano

Teppanyaki VUE MER 鉄板焼　ビュメール Hakodate, Hokkaido Teppanyaki,Yakiniku/Steak / French / Steak / Western Teppanyaki (iron griddle grilling)

五十嵐　彬Akira Igarashi

Acquainted with cooking since childhood, Chef Igarashi naturally set his sights on the culinary path.

Born in 1989 in Aomori Prefecture. After learning to cook by helping his mother, Chef Igarashi decided to become a chef around the time he was in middle school. He studied cooking at Chori Seika Vocational School Attached to Hakodate Junior College. After graduation, he worked at Hakodate Central Hospital and then began employment at Hakodate Kokusai Hotel in March 2009. He currently serves as Sous-Chef at VUE MER at the hotel, where he endeavors each day to serve delicious meals to his customers.

五十嵐　彬Akira Igarashi

Ryotei Omiya ICHI-NO-YA 料亭大宮一の家 Omiya, Saitama Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sushi / Sukiyaki (hot pot stew)

赤石　純一Junichi Akaishi

The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.

Mr. Akaishi was born in 1973. He became interested in cooking when preparing dinner for his working parents. Following high school graduation, he enrolled in a specialized culinary school. After completing his studies, he worked at the renowned Japanese confectionery shop Ginza Seigetsudo before joining Ryotei Omiya ICHI-NO-YA at age 21. Once he left his job, he gained a lot of experience, including at the CITY CLUB OF TOKYO, a members-only club in the Embassy of Canada. Fate brought him back to ICHI-NO-YA at the age of 36, where he rose to the position of head chef at 45. He is a chef who attracts guests with dishes that are filled with tradition.

赤石　純一Junichi Akaishi

Tarikino Kappou 他力野割烹 Ginza, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Wine / Sake

他力野　慶太Keita Tarikino

Challenging the Shuhari (follow the rules, break the rules, transcend the rules) of Japanese cuisine, Mr. Tarikino fascinates guests with various "freshly prepared" dishes that embrace the seasons.

He was born in 1974 in Nagasaki. Attracted by the way a chef finishes skewers behind the counter at a yakitori restaurant in his hometown, he decided to pursue a career in the culinary field. After training at kappou and Japanese restaurants in Nagasaki City, he studied at a Japanese restaurant in Yokohama City. Then, he got to work with the Ukai Group and became the head chef at kappou ukai in Ginza Roppongi. As the culmination of his efforts, he founded his current restaurant in July 2022 and became independent. Serving dishes at the counter, which is his starting point, he serves " freshly prepared" dishes with creative and unique arrangements.

他力野　慶太Keita Tarikino

Zenkai Kosho 全開口笑 Korinbo/Katamachi, Ishikawa Chinese,Chinese / General / Gyoza (dumplings) / Chinese Sosaku (creative cuisine)

竹内　公明Komei Takeuchi

By having two chefs as parents he was able to familiarize himself with cooking at a young age.

Born on July 4th, 1960 in Ishikawa Prefecture. He graduated from Ishikawa Prefectural Kanazawa Nishikigaoka High School, then the Tokyo School of Culinary Arts. His parents were forerunners of Chinese cuisine in Ishikawa, having opening their own restaurant, Chinkaro, in 1970, and it was through helping them that he grew familiar with cooking. In Tokyo, he worked for Nankoku Shuka Main Store in Harajuku, then trained at a number of famous Chinese restaurants in Yokohama. After that, he opened the local Kanazawa Zenkai Kosho, where he remains to this day. Along with plying his skills every day in the kitchen, he shows off his hobby, guitar-playing, with a live event on our second floor three times a year.

竹内　公明Komei Takeuchi

Kaiseki cuisine restaurant Hanao 懐石料理花お Aki, Hiroshima Japanese,Japanese / General

尾崎　哲Satoshi Ozaki

Built a solid culinary foundation through apprenticeships with great chefs in Osaka.

Born in Hiroshima Prefecture in 1949. After graduating from high school, moved to Tokyo and started culinary school.Learned the "heart of cuisine" working under the late Shuzo Ban at [Kagairo] in Osaka, a well-established restaurant in business for over 180 years, then learned the "flavor of ingredients" working under Hiroo Saka, a prominent figure in the Japanese culinary world, at [Kagaman], cementing the foundation of his current skills. Started his own restaurant in 1985, opening [Hanao] in the central area of the city of Hiroshima. The restaurant moved to its current location in 2004 after renovations on a barn owned by his family were completed.

尾崎　哲Satoshi Ozaki

Yakiniku Toraji Shinjuku Branch 焼肉トラジ新宿店 Shinjuku West Exit/Tochomae, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

Sennaritei Kyara せんなり亭　伽羅 Hikone/Taga/Aisho, Shiga Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese

久木　修次Shuji Hisaki

Pursuing dishes that incorporate Omi beef into Japanese cuisine.

Since 1980, Mr. Hisaki has worked in hotels and sushi restaurants, honing his skills in Japanese cuisine. He joined the Omi beef specialty restaurant Sennaritei in 2003. He continuously researches and serves dishes featuring Omi beef, from appetizers to main courses.

久木　修次Shuji Hisaki

Nihonbashi Suminoe COREDO Muromachi Branch 日本橋　墨之栄　コレド室町店 Mitsukoshimae, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

伊藤将宏Masahiro Ito

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.

Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.

伊藤将宏Masahiro Ito

Shabuzen Umeda Branch しゃぶ禅　梅田店 Kita-Shinchi, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

袖岡　雅彦Masahiko Sodeoka

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Mr. Sodeoka was born in 1963 in Kyoto. The delicious food his father cooked for him on holidays left a deep impression on him, inspiring him to become a chef. He trained at Japanese restaurants in Osaka and Kyoto and was involved in managing a tempura restaurant. After working primarily with fish and vegetables in Japanese cuisine restaurants, he joined "Shabuzen" around 2020 to challenge himself in beef cuisine. He is currently the head chef at "Shabuzen Umeda Branch".

袖岡　雅彦Masahiko Sodeoka

Nidaime Sushi Katsurada Ebisu & Daikanyama Branch 二代目鮓桂田恵比寿・代官山店 Daikanyama, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

光野　智昭 Tomoaki Mitsuno

Mr. Mitsuno takes over the skills and will of his predecessor as a professional sushi chef.

He was born in 1976 in Fukuoka. He longs for a job as an artisan who creates something on his own. Because of his love of fish dishes, he decided to become a chef. After gaining experience as a Japanese chef, he was involved in launching "Sushi Katsurada" with the previous owner, Mr. Katsurada, when he was 30 years old. Having worked there for 10 years, he moved to the kappo counter restaurant of a members-only hotel and gained experience as head chef. Upon Mr. Katsurada's retirement, he renamed the restaurant "Nidaime Sushi Katsurada" and took over the post.

光野　智昭 Tomoaki Mitsuno

Akoya あこや Ebisu, Tokyo Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake

伊藤　祐介Yusuke Ito

Authentic skills learned from Japanese cuisine highlighting shellfish taste.

He was born in 1982 in Oita prefecture. Soon after graduating high school, he moved to Tokyo and started his apprenticeship of Japanese cuisine at a mizutaki hotpot restaurant in Shinjuku. When he was just about to demonstrate his talent, he fell in love with [Abusan]. After 6 years as a repeat customer, he became a pupil of the owner, Mr. Zenkei Nobeta, a leading expert of shellfish cuisine. Acquiring the in-depth skill and the knowledge of shellfish cooking in 3 years, he became the chef of the new restaurant [Akoya] at the end of 2013. His outstanding skill catapulted the restaurant to the top.

伊藤　祐介Yusuke Ito

STEAK HIKARU ステーキ　ヒカル Matsuyama/Kume/Wakasa, Okinawa General,Western / General / Hamburger Steak / Steak

亀谷　光Hikaru Kameya

The Chef's Recommendations

After his experience working in a yakiniku (Japanese BBQ) restaurant, he wished to open a branch in his hometown of Okinawa.

Born in Okinawa in 1986. He has always enjoyed meat, and upon reaching the age of 26 he worked in Shippu Horumon, a yakiniku (Japanese BBQ) restaurant in Okinawa. There, he gained experiences and learned about how to make meat delicious and the importance of sauce and seasonings in enhancing the taste of yakiniku. Eventually, he made his own formula of special sauce that he called "Hikaru Sauce" for two years while managing a coffee shop. His dream of opening his own restaurant became real as he opened STEAK HIKARU in August of 2017. Since then, he dedicated himself to create"delicious steaks that he wants to eat," which lead him to bring many customers.

亀谷　光Hikaru Kameya

Onzoshi Kiyoyasutei 御曹司　きよやす邸 Roppongi, Tokyo Japanese,Japanese / General / Japanese Beef Steak / Teppanyaki (iron griddle grilling)

今野　正博IMANO MASAHIRO

He started as a chef and his career carried him into management.

He remembers how moving it is to see delighted diners who came all the way out to taste his cooking enjoy the meals he set out for them!

今野　正博IMANO MASAHIRO

Restaurant ranking

Browsing history

Sumibiyaki Dining Okageya Umeda Branch

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

Genghis Khan Juttetsu Minami-rokujo Branch

Mr. Nakano makes customers smile with Genghis Khan. A young chef who conveys the charms of Hokkaido.

Italian Restaurant Tavola D'oro

Mr. Kurioka was fascinated by authentic Italian cuisine.

Table36

Mr. Yoshida's interest in creating things led him to the world of French and Italian cuisine.

LOUANGE TOKYO Le Musee

Tsukiji Bon Marché

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

Au Bord d'Eau Fukuoka

A skilled chef with a passion for learning who constantly challenges himself.

Teppanyaki VUE MER

Acquainted with cooking since childhood, Chef Igarashi naturally set his sights on the culinary path.

Ryotei Omiya ICHI-NO-YA

The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.

Tarikino Kappou

Challenging the Shuhari (follow the rules, break the rules, transcend the rules) of Japanese cuisine, Mr. Tarikino fascinates guests with various "freshly prepared" dishes that embrace the seasons.

Zenkai Kosho

By having two chefs as parents he was able to familiarize himself with cooking at a young age.

Kaiseki cuisine restaurant Hanao

Built a solid culinary foundation through apprenticeships with great chefs in Osaka.

Yakiniku Toraji Shinjuku Branch

Sennaritei Kyara

Pursuing dishes that incorporate Omi beef into Japanese cuisine.

Nihonbashi Suminoe COREDO Muromachi Branch

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.

Shabuzen Umeda Branch

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Nidaime Sushi Katsurada Ebisu & Daikanyama Branch

Mr. Mitsuno takes over the skills and will of his predecessor as a professional sushi chef.

Akoya

Authentic skills learned from Japanese cuisine highlighting shellfish taste.

STEAK HIKARU

After his experience working in a yakiniku (Japanese BBQ) restaurant, he wished to open a branch in his hometown of Okinawa.

Onzoshi Kiyoyasutei

He started as a chef and his career carried him into management.