Chef search result : Page 31

RISTORANTE & BAR ITALIANA Mia Angela Daimaru Sapporo Branch RISTORANTE ＆BAR ITALIANA　Mia Angela 大丸札幌店 Sapporo Station, Hokkaido Italian,Italian/French / Italian / Pizza / Pasta

37 Steakhouse & Bar Naha 37Steakhouse＆Bar那覇 Kokusai dori, Okinawa Steak,Yakiniku/Steak / American / Hamburger Steak / Steak

高橋　大樹Hiroki Takahashi

A patissier-turned-chef, showing his excellent skills.

Mr. Takahashi was Born in 1987 in Chiba. He decided to become a patissier because he loved sweets since he was a child, and worked part-time at a restaurant during his high school days. While he was working at the [Hotel Francs] in charge of confectioneries, his interest in cooking grew bigger, and he changed his career as a chef for western cuisine. After having experience at Still Foods's [Ba-tsu] and [37 Steakhouse & Bar (Roppongi, Tokyo)], he is currently a chef at [37 Steakhouse & Bar Naha].

高橋　大樹Hiroki Takahashi

Uni Senmonten Yoichiya Jikka Branch うに専門店世壱屋　余市実家店 Otaru/Yoichi/Shakotan, Hokkaido Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

石川　晴希Haruki Ishikawa

Mr. Ishikawa delivers moments of bliss to guests with a commitment to deliciousness.

He was born in 1991 in Hokkaido. Influenced by his father, who was a chef, he decided to work in a restaurant. Started his career at Otaru Narutoya, a restaurant specializing in karaage (deep-fried chicken) in Otaru City. Then, he moved to the Yoichiya Jikka Branch in 2022. He is currently the branch manager and welcomes visitors daily with his passion for Yoichi, where he was born and raised.

石川　晴希Haruki Ishikawa

Kagurazaka En 神楽坂　えん Kagurazaka, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

藤澤　健二Kenji Fujisawa

Having loved fish since childhood, Mr. Fujisawa became a sushi chef out of his love for the fish.

He was born in 1970 in Hyogo. He has been interested in fish since childhood and enjoys watching them in illustrated books and aquariums. This interest led him to decide to pursue a career as a sushi chef. Working at sushi restaurants in Tokyo for more than 20 years, he honed his solid skills and unique palate. In 2024, he met the owner of Kagurazaka En and joined the restaurant.

藤澤　健二Kenji Fujisawa

Yakitori Shouchan Ebisu 焼き鳥　ショウチャン　恵比寿 Ebisu, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

沼澤　貴宏Takahiro Numasawa

Mr. Numasawa continues to hone his skills to gain solid culinary expertise.

He was born in 1979 in Yamagata. He chose to become a chef because of his desire to acquire professional skills and a love for cooking. After moving to Tokyo, he gained a variety of experiences. From 2022, he has been the chef at Yakitori Shouchan Ebisu.

沼澤　貴宏Takahiro Numasawa

Yonpachi Gyojou Equinia Yokohama Branch 四十八漁場　エキニア横浜店 Yokohama Station, Kanagawa Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood

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

Restaurant Cote D'or レストラン　コートドール Maruyama Park, Hokkaido French,Italian/French / French / Wine / General

藤谷　圭介Keisuke Fujiya

Enjoyed reading cookbooks ever since he was a child

Born in 1983 in Esashi town, Hokkaido. Grew up in a fisherman's household, and has been preparing fish and loving cooking since childhood. Went to culinary school after graduating from high school, and entered the world of French cuisine. Trained in well-established restaurants such as [Apisius] and [Le Bouchon], and then travelled to France. Conducted apprenticeships in Paris and Monaco, and worked in Sapporo restaurants after returning home. Currently, he is working as the third chef of this restaurant.

藤谷　圭介Keisuke Fujiya

Ganso Ebidashi Monja no Ebisen Shibuya Stream Branch 元祖海老出汁もんじゃのえびせん　渋谷ストリーム店 Shibuya Center-Gai/Koen-Dori, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Monjayaki (okonomiyaki pancakes using diluted batter) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

羽方　勇二Yuji Hagata

A chef who brings smiles to guests with a charming downtown atmosphere and delicious cuisine.

Mr. Hagata was born in 1992 in Tokyo. He had a passion for food from a young age and decided to pursue a career in the culinary world. Gained experience working as a chef in Japanese and chicken-focused restaurants in Marunouchi and Shinjuku. At Ganso Ebidashi Monja no Ebisen, he put his heart into his cooking every day with the desire for their guests to want to come back. He also put effort into creating the restaurant's ambiance, hoping that guests could experience the atmosphere of a Monja restaurant born in the traditional downtown area.

羽方　勇二Yuji Hagata

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

Chuka Izakaya Shanshan Chubo JR55 Bldg. Branch 中華居酒屋香香厨房　JR55ビル店 Sapporo Station, Hokkaido Chinese,Chinese / General / Gyoza (dumplings) / Shokoshu (Chinese Shaoxing wine)

Hikariya Higashi ヒカリヤ　ヒガシ Matsumoto Station, Nagano Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

?橋　有希Yuuki Takahashi

Making the best use of the rich bounty of Shinshu, Mr. Takahashi presents dishes full of wild flavor.

He was born in 1979 in Nagano. After graduating from Oda Cooking College, he joined Nadaman Co., Ltd. He worked for 13 years at "Kaiseki Ichukyo" in Ome-shi, Tokyo, where he served as sous chef. Then, he worked as a head chef at Kona Besso in Izunagaoka Hot Springs, Izunokuni-shi, Shizuoka for 5 years, and then joined Tobira Holdings Co., Ltd. He currently works at Hikariya Higashi as the general chef of Japanese cuisine.

?橋　有希Yuuki Takahashi

Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane 厳選和牛　石窯塊肉ステーキ　石窯焼　時ノ鐘 Fukui Station, Fukui Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Korean

加藤　諭Satoru Kato

A chef and a sommelier, a master chef with two sides

He was born in Kyoto in 1986. He used to cook as a child while his parents were working. Attracted by how interesting cooking is, he decided to become a chef. After graduating from Kyoto cooking college, he polished his skills working at French and Italian restaurants in Kyoto. While working at an Italian restaurant in Fukui, he became a certified sommelier. He next became the head chef at a French restaurant where he played an active role. He was appointed as the head chef of [Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane] in May 2019 after meeting the CEO of his present company.

加藤　諭Satoru Kato

Kaiseki Mita Basara Bettei 懐石　三田ばさら　別邸 Roppongi, Tokyo Kaiseki (course menu),Japanese / Sukiyaki (hot pot stew) / General / Kaiseki (tea-ceremony dishes)

雨宮靖憲Yasunori Amemiya

After gaining experience in Tokyo restaurants, Mr. Amemiya became the head chef at Kaiseki Mita Basara Bettei.

After graduating from a cooking school, Mr. Amemiya worked at several restaurants in Tokyo. Later on, he was appointed as head chef of Kaiseki Mita Basara Bettei. With Japanese food as a base, he makes course cuisine that weaves the essences of countries across the world.

雨宮靖憲Yasunori Amemiya

Mar de Christiano's マル・デ・クリスチアノ Shinjuku Station South Exit/Yoyogi, Tokyo Spanish/Mediterranean,Global/International / Portuguese / Seafood / Wine

佐藤　幸ニKoji Sato

The Chef's Recommendations

Cooking style supported by global experience from Europe to Asia.

He was born in 1974 in Saitama prefecture. Longing for [a professional skill], he entered a cooking school after graduating high school and learned western style cooking. Starting his work at [ANA Hotel] after graduation, 3 years later, he travelled to Italy to pursue further experience. Broadening his experience in France, England and Thailand, he learned cuisines in various countries and took responsibility of sous chef at a restaurant with a star and executive chef at a hotel. Returning to Japan, he learned restaurant designing and management, and opened a Portuguese restaurant [Christiano's] in 2010.

佐藤　幸ニKoji Sato

APA HOTEL [Kanazawa Ekimae] Arcen Ciel アパホテル〈金沢駅前〉アルカンシェール Kanazawa Station, Ishikawa Italian,Italian/French / General / French / Italian

松木　知生Tomoo Matsuki

He cooks the blessings from Hokuriku into French cuisine to see the happy faces of the guests.

He was born in 1968 in Toyama prefecture. He entered the cooking field as he liked cooking, but started wanting to see the happy faces of the guests more and more. After working actively at a bridal-related guest house, he entered [APA HOTEL Kanazawa Ekimae Arcen Ciel in December 2018. Currently, he gives flexible service to offer a fun moment to the guests.

松木　知生Tomoo Matsuki

J.S. BURGERS CAFE Kobe Harborland umie Branch J.S. BURGERS CAFE神戸ハーバーランドumie店 Harborland, Hyogo Hamburger,Western / Parfait / Sandwich / Hamburger

平野　巡Jun Hirano

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.

平野　巡Jun Hirano

Shozan Shozan Sendai City, Miyagi French,Italian/French / French / Wine / Sake

八島　保Tamotsu Yashima

Mr. Yashima fascinates guests with seasonal delicacies based on French cuisine paired with various fine wines.

He was born in 1979 in Fukushima. Having loved cooking since childhood, he decided to pursue a professional career. After graduating from Ecole d'Art Culinaire de Miyagi, he began his professional training at Shozankan. At this banquet facility, he acquired various culinary skills and techniques focusing on French and Italian cuisine. Then he worked as a sous-chef atRistorante Padrino del Shozan in it. In 2023, he was appointed as the head chef of Shozan, which opened following the charm of the same restaurant. He collaborates with Mr. Monma, a sommelier from the Shozankan era, to create fascinating pairings.

八島　保Tamotsu Yashima

Agu Tonkatsu Coshon アグーとんかつコション Okinawa Prefectural Office, Okinawa Japanese,Japanese / Tonkatsu (fried pork cutlet)

宮城　康司Koji Miyagi

As he liked cooking since he was a child, he worked part time at a restaurant.

He was born in 1988 in Okinawa prefecture. As he liked cooking since he was a child, he worked part-time at a restaurant in his vocational school days. After graduation, he trained at a hamburger steak restaurant for a year and a half, and at soba (buckwheat noodles) shop for 1 year, then moved to Tokyo. After working at an izakaya (Japanese pub) for 3 years and at udon (thick noodles) shop for 1 year, he returned to Okinawa prefecture and was involved in cooking hospital meals. Currently, he is working as the master chef at [Agu Tonkatsu Coshon].

宮城　康司Koji Miyagi

Nihonbashi Suminoe COREDO Muromachi Branch 日本橋　墨之栄　コレド室町店 Mitsukoshimae, Tokyo Japanese,Japanese / 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

Butashabu Seiromushi Butasho Nambatei 豚しゃぶ　せいろ蒸し　豚匠　なんば邸 Amerikamura, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Nabe (hot pot)

梁　征哉Seiya Ryo

Mr. Ryo was introduced to the culinary world by his friend.

He was born in December 1994 in Osaka.

梁　征哉Seiya Ryo

Restaurant ranking

Browsing history

RISTORANTE & BAR ITALIANA Mia Angela Daimaru Sapporo Branch

37 Steakhouse & Bar Naha

A patissier-turned-chef, showing his excellent skills.

Uni Senmonten Yoichiya Jikka Branch

Mr. Ishikawa delivers moments of bliss to guests with a commitment to deliciousness.

Kagurazaka En

Having loved fish since childhood, Mr. Fujisawa became a sushi chef out of his love for the fish.

Yakitori Shouchan Ebisu

Mr. Numasawa continues to hone his skills to gain solid culinary expertise.

Yonpachi Gyojou Equinia Yokohama Branch

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

Restaurant Cote D'or

Enjoyed reading cookbooks ever since he was a child

Ganso Ebidashi Monja no Ebisen Shibuya Stream Branch

A chef who brings smiles to guests with a charming downtown atmosphere and delicious cuisine.

Shabuzen Umeda Branch

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

Chuka Izakaya Shanshan Chubo JR55 Bldg. Branch

Hikariya Higashi

Making the best use of the rich bounty of Shinshu, Mr. Takahashi presents dishes full of wild flavor.

Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane

A chef and a sommelier, a master chef with two sides

Kaiseki Mita Basara Bettei

After gaining experience in Tokyo restaurants, Mr. Amemiya became the head chef at Kaiseki Mita Basara Bettei.

Mar de Christiano's

Cooking style supported by global experience from Europe to Asia.

APA HOTEL [Kanazawa Ekimae] Arcen Ciel

He cooks the blessings from Hokuriku into French cuisine to see the happy faces of the guests.

J.S. BURGERS CAFE Kobe Harborland umie Branch

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

Shozan

Mr. Yashima fascinates guests with seasonal delicacies based on French cuisine paired with various fine wines.

Agu Tonkatsu Coshon

As he liked cooking since he was a child, he worked part time at a restaurant.

Nihonbashi Suminoe COREDO Muromachi Branch

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

Butashabu Seiromushi Butasho Nambatei

Mr. Ryo was introduced to the culinary world by his friend.