Chef search result : Page 28

Oryori Ittou 御料理　一燈 Fukui Station, Fukui Japanese,Japanese / General / Crab / Kaiseki (tea-ceremony dishes)

倉橋　紀宏Norihiro Kurahashi

Keeps making efforts since childhood, in the pursuit of cooking

Mr. Kurahashi was born in 1978 in Fukui Prefecture. He had an interest in food when he was young, leading him to start studying cooking on his own. This deep spirit of inquiry lead him to travel not just through Japan but abroad as well, tasting foods from around the world and building his skills by recreating them himself. In 2007, he realized a dream by opening [Toki no Kura] in Fukui, and then his second restaurant, [Japanese Cuisine Ittou] in 2012. In 2019, he relocated and saw a fresh start at [Oryori Itto].

倉橋　紀宏Norihiro Kurahashi

Izakaya kappo Tamura 居酒屋割烹　田村 Higashi Chaya District, Ishikawa Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

玉木　進Susumu Tamaki

Fascinated by Kaga cuisine, Mr. Tamaki entered the culinary world.

It was a connection with the Kanazawa City Cooking and Restaurant Association chairman at the time that led him into the world of chefs. He decided to change his career from the publishing industry because he was fascinated by the charm of Kaga cuisine. Since then, he has been supporting Tamura in Kanazawa for 20 years. Lined up in the restaurant are photos of people everyone has seen on TV, taken when they visited the restaurant. The restaurant is renowned among celebrities as a top-rated store. Mr. Tamaki continues to study Kaga cuisine and has many repeat customers for his menu, resulting from his curiosity.

玉木　進Susumu Tamaki

Teppan French aboz 鉄板焼とフレンチのお店　aboz Asato/ Sakaemachi Market, Okinawa Teppanyaki,Yakiniku/Steak / French

生盛豊Yutaka Seimori

Mr. Seimori charms customers with his bold and delicate French cooking skills that delight all 5 senses.

He has gained many experiences as a chef since the age of 16. He has experience in various genres and has studied hard in multiple fields, including Western restaurants, iron-griddled cuisine, and pastries. In addition, he deepened his knowledge of and sharpened his skills in Japanese sake and wine for 2 years as a bartender. He is an explorer who is obsessed with both food and sake. He is a brilliant chef who has participated in national content for cooking competitions as a representative of Okinawa. Currently, he serves "Teppan French Cuisine," a fusion of iron-griddled cooking and French food, which charms visitors to the restaurant.

生盛豊Yutaka Seimori

Kumamoto Prince Garden Yamamuro Okubo Branch 熊本プリンスガーデン山室大窪店 Kumamoto, Kumamoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Salad

宮本　崇Miyamoto Takashi

Mr. Miyamoto became a chef, so he could use all the experience gained in the past.

Mr. Miyamoto was born in 1971 in Kumamoto. Having originally worked in meat processing and sales, he decided to enter this field because he wanted a job where he could use his experience. He chose to be a chef and had the opportunity to join Kumamoto Nurubon Garden Yamamuro Okubo, where he learned all the knowledge about cooking. In 2015, he was selected as a chef and has worked in this role ever since. With years of experience, he can select top-quality ingredients. His discerning eye and skillful hands make exceptional dishes that receive praise.

宮本　崇Miyamoto Takashi

Yamaguchi-rou Main Branch 山口楼　本店 Hitachi/Hitachiota, Ibaraki Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / General

相田　昌弘Masahiro Aida

Putting his heart and soul into every detail, Mr. Aida is a master of Japanese cuisine who preserves tradition while drawing a new future.

He was born in 1977 in Ibaraki. From an early age, he grew up in an environment where he enjoyed and became familiar with cooking as an extension of play. He experienced part-time work at a kappo restaurant during high school and then went on to culinary school. After graduation, he joined Yamaguchi-rou, which boasts its history and prestige. Steadily gaining experience, he was appointed as head chef in 2010. His motto is to bring a new style to the restaurant while respecting its traditions. With his attention to detail and hospitality, his cuisine keeps the hearts of his customers.

相田　昌弘Masahiro Aida

Namba Teppanyaki Sublime 難波　鉄板焼き　Sublime Namba, Osaka Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

Restaurant ROSE FARM HOUSE Restaurant ROSE FARM HOUSE Tsukuba, Ibaraki Creative,Sosaku (creative) / Western Sosaku (creative cuisine) / Soft Ice Cream

木下　知也Tomoya Kinoshita

Struggling but enjoying providing space and food that interacts with nature.

Mr. Kinoshita was born in 1988 in Ibaraki. After graduating from culinary school, he worked at a restaurant in Tokyo. Later, while moving from place to place in Japan, he came into contact with foodstuffs unique to the region. In April 2021, he returned to his hometown following the renovation of the facility and became the head chef and manager of Restaurant ROSE FARM HOUSE. He finds it interesting to offer meals that confront nature as a "rose farm" rather than the conventional cuisine and the facility's operation.

木下　知也Tomoya Kinoshita

Kanzen Koshitsu Yakiniku Ushimasa 完全個室焼肉　牛まさ Machida, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

Agu Tonkatsu Coshon Ukishima-dori branch アグーとんかつコション浮島通り店 Kokusai dori, Okinawa Japanese,Japanese / Tonkatsu (fried pork cutlet)

田中　悠樹Yuki Tanaka

He gives warm hospitality to his guests with unique dishes of Okinawa.

His passion for the culinary field comes from the experience through his part-time job at a curry shop. He worked as a staff to open the first branch of [Agu Tonkatsu Coshon] and learned many different fields of work organizing the restaurant. At the time its second branch opened, he became in charge of the kitchen, where he shows his skills every day.

田中　悠樹Yuki Tanaka

Otaru Ankake Yakisoba Kakuryu 小樽あんかけ焼きそば　鶴龍 Otaru/Yoichi/Shakotan, Hokkaido Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)

坂口　亨Toru Sakaguchi

Watching people eating with a smile on their faces is what makes Mr. Sakaguchi so rewarding.

Mr. Sakaguchi was born in Hokkaido. He joined the store group and worked in a different department other than cooking. Because of his love of cooking, he has become involved in food preparation at the affiliated restaurant Wagyu Kurosawa since a few years ago. He was transferred when Otaru Ankake Yakisoba Kakuryu opened in September 2022. He is in charge of the restaurant not only as a cook but also as a manager.

坂口　亨Toru Sakaguchi

KOTATSU TERRACE NAKANO KOTATSU TERRACE NAKANO Nakano, Tokyo Oden,Japanese / Sukiyaki (hot pot stew) / Oden / Sake

SSSS

The entire staff supports a fun night out with friends.

As the owner of KOTATSU TERRACE NAKANO, Mr. SS watches over people's happy moments. Attracted by the lively Nakano district, even as Japan was affected by the Corona disaster, he started the restaurant to create a space where the people of Nakano could freely enjoy themselves. He tries to support people who plan fun events with their friends.

SSSS

Sushi Kaki Shinjuku Sushiebisu Shinjuku Nishiguchi Kotakibashi-dori Branch 寿司　牡蠣　新宿スシエビス　新宿西口小滝橋通り Nishi-Shinjuku, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

飯田　徹也Tetsuya Iida

The love of sushi comes to shape: A reliable chef's challenge utilizing the experience at a major restaurant.

Mr. Iida was born in 1982 in Chiba. His love of sushi led him to a career in the culinary arts. He trained for 17 years at a major sushi chain and developed solid skills and experience. In 2023, at the chairman's invitation, he joined the Sushiebisu Shinjuku Nishiguchi Kotakibashi-dori Branch. With his inquisitive mind and skill, he contributes to developing popular menus and quality improvement at the restaurant. He became the head chef in February 2024.

飯田　徹也Tetsuya Iida

Hokkaido Italian Mia Bocca Shinjuku Takashimaya Branch 北海道イタリアンミア・ボッカ新宿タカシマヤ店 Shinjuku-Sanchome, Tokyo Italian,Italian/French / Italian / Pizza / Pasta

Teppanyaki Ginmeisui GINZA 鉄板焼　銀明翠　GINZA Ginza, Tokyo Japanese,Japanese / General / Teppanyaki (iron griddle grilling) / Wine

綾部　誠Sei Ayabe

In Ginza, enjoy the brilliant techniques of a chef who has worked at renowned hotels inside and outside Japan.

He was born in 1975 in Hyogo Prefecture. He decided to be a chef as he was impressed with the dishes served at hotels during the Kobe Expo. At the age of 18, he entered [Kobe Portopia Hotel] and worked actively at the teppanyaki (grilled on iron griddle) restaurant while having training for western and Japanese cuisines. In his 20's, he worked actively at a renowned hotel with 5 stars in the Netherlands for 3 years, and made achievements as the master chef. After returning to Japan, he improved his skills and qualified as an instructor at the Teppanyaki Association and was approved as a sommelier by J.S.A. In 2010, he became the general master chef at Mars Garden Wood GOTEMBA. In 2014, he opened [Ginmeisui Ginza branch].

綾部　誠Sei Ayabe

Sushikappou Ku-kai 寿司割烹空海 Chiba Station, Chiba Sushi,Japanese / Sushi / General

村木　未来Mirai Muraki

Born into a family of chefs, Mr. Muraki honed his skills from the age 15 to pursue a career as a sushi chef.

He was born in 1985 in Chiba. Growing up in an environment where many family members and relatives were chefs, he became familiar with cooking from a young age. He began his apprenticeship in Japanese cuisine at the age of 15. After his early years in Ueno and Kinshicho, he honed his skills in various sushi restaurants across Tokyo, including Roppongi, Ginza, Akasaka, and Ebisu. Since April 2019, he has been performing his expert skills at the newly opened Ku-kai. He is known for meticulous work and thoughtful customer service.

村木　未来Mirai Muraki

Shinsaibashi Yakiniku Sin 心斎橋焼肉　真 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine

Bistro Sans Le Sou Bistrot Sans Le Sou Ogikubo, Tokyo French,Italian/French / French

金子　淑光Yoshimitsu Kaneko

Using the skills developed from his dedication to French cuisine to provide a satisfying experience for customers.

Born in Fukushima Prefecture in 1959. As the son of a family running a restaurant serving Japanese-style Western food, he dreamed of becoming a chef from an early age and moved to Tokyo at 20. Built a strong foundation in French cuisine through his experiences working at restaurants such as [Ueno Restaurant Kikuya], [Katsunuma-tei], and [Leau a la bouche]. Moved to France along with his wife, a cooking expert, at age 32, and worked at a number of famous establishments such as [Le Restaurant], a restaurant with two Michelin stars, to refine his technique. After returning to Japan, he opened [Sans Le Sou] in 1995.

金子　淑光Yoshimitsu Kaneko

SKYTREE(R) VIEW RESTAURANT REN スカイツリー(R)ビューレストラン簾 Kinshicho/Sumiyoshi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / French / Steak

宮本　哲也Tetsuya Miyamoto

Master chef of Japanese cuisine.

Mr. Tetsuya Miyamoto is the Technical Director of Nihon-ryori Kenkyukai (society for research on Japanese cuisine), as well as the Chairman of the Toho Cooks Association. After working as the Japanese cuisine master chef at Utsunomiya Tobu Hotel Grande, he became the Japanese cuisine master chef of Tobu Hotel Levant Tokyo in April 2019.

宮本　哲也Tetsuya Miyamoto

Shibuya Teppanyaki Rin 渋谷鉄板焼き凛 Shibuya Center-Gai/Koen-Dori, Tokyo Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

Yakitori Kappou Shouchan Kichijoji-bettei 焼鳥割烹しょうちゃん　吉祥寺別邸 Kichijoji, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Kaiseki (tea-ceremony dishes)

河村　俊樹Toshiki Kawamura

Mr. Kawamura's solid skills and in-depth knowledge cultivate his passion for food.

He was born in 1980 in Shizuoka. Influenced by his grandparents, who were artisans, he aspired to be a chef since high school. After graduating from a culinary school in Niigata, he worked at a Kaiseki (tea-ceremony dishes) restaurant in Akasaka for three years, a hotel in Shinagawa for three years, and a Sushi restaurant in Tsukiji for five years. After that, he worked at a Japanese restaurant for ten years before joining Yakitori Kappou Shou-chan Kichijoji-bettei last year. Currently, he is working as the head chef.

河村　俊樹Toshiki Kawamura

Restaurant ranking

Browsing history

Oryori Ittou

Keeps making efforts since childhood, in the pursuit of cooking

Izakaya kappo Tamura

Fascinated by Kaga cuisine, Mr. Tamaki entered the culinary world.

Teppan French aboz

Mr. Seimori charms customers with his bold and delicate French cooking skills that delight all 5 senses.

Kumamoto Prince Garden Yamamuro Okubo Branch

Mr. Miyamoto became a chef, so he could use all the experience gained in the past.

Yamaguchi-rou Main Branch

Putting his heart and soul into every detail, Mr. Aida is a master of Japanese cuisine who preserves tradition while drawing a new future.

Namba Teppanyaki Sublime

Restaurant ROSE FARM HOUSE

Struggling but enjoying providing space and food that interacts with nature.

Kanzen Koshitsu Yakiniku Ushimasa

Agu Tonkatsu Coshon Ukishima-dori branch

He gives warm hospitality to his guests with unique dishes of Okinawa.

Otaru Ankake Yakisoba Kakuryu

Watching people eating with a smile on their faces is what makes Mr. Sakaguchi so rewarding.

KOTATSU TERRACE NAKANO

The entire staff supports a fun night out with friends.

Sushi Kaki Shinjuku Sushiebisu Shinjuku Nishiguchi Kotakibashi-dori Branch

The love of sushi comes to shape: A reliable chef's challenge utilizing the experience at a major restaurant.

Hokkaido Italian Mia Bocca Shinjuku Takashimaya Branch

Teppanyaki Ginmeisui GINZA

In Ginza, enjoy the brilliant techniques of a chef who has worked at renowned hotels inside and outside Japan.

Sushikappou Ku-kai

Born into a family of chefs, Mr. Muraki honed his skills from the age 15 to pursue a career as a sushi chef.

Shinsaibashi Yakiniku Sin

Bistro Sans Le Sou

Using the skills developed from his dedication to French cuisine to provide a satisfying experience for customers.

SKYTREE(R) VIEW RESTAURANT REN

Master chef of Japanese cuisine.

Shibuya Teppanyaki Rin

Yakitori Kappou Shouchan Kichijoji-bettei

Mr. Kawamura's solid skills and in-depth knowledge cultivate his passion for food.