Chef search result : Page 34

Pro Labo CAFÉ Pro Labo CAFÉ Shinjuku East Exit/Kabukicho, Tokyo Cafe,Cafe/Sweets

小宮　佳祐Keisuke Komiya

Mr. Komiya is a chef with a human touch who pursues both food safety and taste.

He was born in Chiba and studied French cuisine and bistros at French restaurants L'Assiette and Le Coquillage. He also honed his sense of color and menu composition skills, which are necessary for chefs. He is a very human chef who cares about his team.

小宮　佳祐Keisuke Komiya

Ushiyoshibiyori 牛吉日和 Ebisu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Wagashi (traditional Japanese sweets)

飯塚　啓Satoshi Iizuka

Mr. Iizuka is a chef who cherishes human relationships and attracts many people with outstanding skills.

He was born in 1990 in Fukuoka. A part-time job at a restaurant that he started at age 20 is an opportunity to become a chef. He polished his skills for a long time at a famous restaurant in Tokyo, Sahsya Kanetanaka. He has been working at Ushiyoshibiyori, which opened in June 2024. His sincere attitude toward cooking is consistent, and the word "delicious" from his guests is a moment of bliss for him. He also has a deep affection for this industry, where people naturally connect with each other.

飯塚　啓Satoshi Iizuka

Ristorante ACQUA PAZZA リストランテアクアパッツァ Gaienmae/Aoyama-Itchome, Tokyo Italian,Italian/French / Italian

日髙　良実Yoshimi Hidaka

A pioneer who went to Italy to introduce Italian cuisine to Japan.

Born in Hyogo Prefecture in 1957. After training at [Alain Chapel], a French restaurant inside Kobe Portopia Hotel, he decided to work towards mastering Italian cuisine. He was one of the first people to go to Italy with the aim of studying Italian cuisine. Throughout his three years of study, he came to realize that the charm of Italian cuisine lies in regional foods. With this in mind, he studied at 14 different restaurants all across the country. In 1990, he opened this restaurant, naming it after the dish that impressed him the most during his studies.

日髙　良実Yoshimi Hidaka

SINKIES SINKIES Shibuya East Exit/Miyamasuzaka, Tokyo Asia,Other Asian / Indonesian/South East Asian / Coffee / Imported Beer

Tan Min QuanTan Min Quan

The inspiration comes from the familiar taste. Mr. Tan, the owner-chef, shares the charms of his hometown.

He was born in 1995 in Singapore. It all started when he was impressed by the delicious "laksa" sold at a street stall in Singapore and learned how to make it from the master. While helping out at the food stall, he researched cooking and decided to spread this taste abroad. He came to Japan in May 2023 and opened SINKIES in February 2024. He hopes to share the charm of Singapore through traditional cuisine.

Tan Min QuanTan Min Quan

Yonpachi Gyojou Ikebukuro Higashiguchi Branch 四十八漁場　池袋東口店 Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo 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

SUIPARA #Doutonbori Waffle SUIPARA#道頓堀ワッフル Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Sweets,Cafe/Sweets / Cake / Parfait / Others

池田　みのりMinori Ikeda

Offers "memorable sweets" that are fun to look at and delicious to eat.

Ms. Ikeda is from Osaka. She has experience in restaurants in the Osaka area, mainly cafes. Currently, active as a staff member of SUIPARA #Doutonbori Waffle. She offers "memorable sweets" in Dotonbori that look fun to look at, taste good to eat, and come in various attractive variations.

池田　みのりMinori Ikeda

Unagi Fujita Shirokanedai Branch うなぎ藤田　白金台店 Shirokane/Shirokanedai, Tokyo Japanese,Japanese / Unagi (eel)

藤田　将徳Masanori Fujita

The Chef's Recommendations

Raised in an environment with eel around him from birth, he handles them earnestly as a chef.

Born in 1973 in Hamamatsu, Shizuoka. Eldest son of Shigeyoshi Fujita, 3rd generation owner of [Unagi Fujita]. Entered the restaurant world immediately after graduating high school. Worked as a manager in a large-scale restaurant with 300 seats and 100 staff members. Built up 4 years of experience, including working abroad. Joined [Unagi Fujita] in 1996. Learned the processes of putting eel on skewers, cutting up whole eel, and grilling them over the course of 13 years. Appointed representative director in 2009, and concurrently worked in direct sales department. Opened a branch location in front of Hamamatsu Station in 2011. The Shirokanedai branch opened in 2016, and is managed jointly with the hostess and his older sister.

藤田　将徳Masanori Fujita

Sakanaya Uosei さかなや魚清 Numazu, Shizuoka Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Crab

佐藤　晃成Terunari Sato

Mr. Sato is a young third-generation, handling everything from fish selection to cooking, who has honed his skills on the sea.

He was born in 1989 in Shizuoka. After graduating high school, he entered a culinary school in the prefecture and obtained a cooking license. Learned the basics of Japanese cuisine in the kitchen of a ryokan (Japanese inn), then worked as a head chef on a large pelagic purse seiner for ten years. In 2023, he took over Sakanaya Uosei, which has been in business since his grandfather's generation.

佐藤　晃成Terunari Sato

Steak Kaiseki Miyako Kasuga ステーキ懐石　都春日 Fukuyama/Fuchu, Hiroshima Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling) / Wine

柳原　隆司Takashi Yanagihara

Mr. Yanagihara warmly welcomes guests with his wealth of experience and thoughtful attention to detail.

He joined Steak Kaiseki Miyako Kasuga in 1999. Having studied a wide range of genres, such as Western cuisine and teppanyaki, he gained a wealth of experience. Currently, he serves many guests as head chef and produces blissful moments filled with deliciousness and comfort. He welcomes guests with his skill in bringing out the best of the ingredients and his elegance in directly delivering the deliciousness of the food.

柳原　隆司Takashi Yanagihara

Jukusei Hidagyu Yakiniku GYU-SUKE 熟成飛騨牛焼肉GYU-SUKE Hida/Takayama, Gifu Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

上道　和正Kazumasa Uemichi

Mr. Uemichi is a cook who thoroughly explores cuisine and calls himself a "culinary geek."

He was born in 1974 in Fukuoka. From a young age, he has always loved both eating and cooking. Aspired to be a chef to make many people smile with his cooking. After graduating from school, he became a chef and began his training. Honed his skills in a variety of restaurants of different genres. He is currently working at GYU-SUKE. He calls himself a "culinary geek" and says, "I always think that I want to provide more delicious food with a thorough exploration of cuisine."

上道　和正Kazumasa Uemichi

Kobe Beef Dining Wagyu Tok Kobe Beef Dining 和牛特区 Shinjuku East Exit/Kabukicho, Tokyo Steak,Yakiniku/Steak / Hamburger Steak / Steak

Grilled Aging Beef Yokohama Branch グリルド　エイジング・ビーフ　横浜店 Yokohama Station, Kanagawa Dining Bar,Dining bar / Steak / General / Garlic

田村　和人Kazuto Tamura

With heartwarming memories of his grandmother's cooking, Mr. Tamura aspired to become a chef.

He was born in 1979 in Ibaraki. His grandmother, a chef, has always treated him to delicious dishes since he was a young child. His admiration for his grandmother made him desire to create dishes, and he decided to pursue a career as a chef. After graduating from Ecole Culinaire Kunitachi at 18, he studied cooking in France, the home of authentic French cuisine. He trained for 8 years at a French restaurant in Tokyo and worked as a chef at a French restaurant in Kamakura. In July 2015, he joined Grilled Aging Beef Yokohama and currently works as the Kitchen Chief.

田村　和人Kazuto Tamura

Kyonomachi Umeda Branch 京の町　梅田店 Osaka Station/Umeda Station, Osaka Izakaya (Japanese tavern),Taverns

松山　秀一Hidekazu Matsuyama

If you forget your gratitude, you won't be able to meet delicious ingredients.

Mr. Matsuyama is from Osaka. He has been involved in cooking for 45 years and has gained experience in various genres and many cuisines such as Japanese, Western, and Italian. Now, he is working hard to provide dishes that will please his customers by utilizing his experience and repeating trial and error in creative cuisine based on Kyoto cuisine.

松山　秀一Hidekazu Matsuyama

Unagi Jinta うなぎじん田 Tenjinbashi/Tenjinbashi-suji, Osaka Japanese,Japanese / General / Unagi (eel)

甚田　國晴Kuniharu Jinta

Keeps the traditional taste of the old-established unagi (eel) restaurant passed down from grandfather and father.

He was born in 1972 in Osaka. Though his grandfather wanted him to succeed the old-established restaurant [Daimi] that was founded in 1912, he rebelled against it and went to the US to enter a university. In the US, though, he realized the wonderful parts of Japan and his family business and decided to succeed the restaurant. Unfortunately the restaurant was closed down due to financial difficulties, so he restarted from wholesaling eels in a small space at a fish shop. This business went well and was able to expand to have its own eel shop. In 2016, he finally opened [Unagi Jinta] on the second floor of the eel shop. He is currently keeping the traditional taste of his family based on the recipe of his grandfather and father.

甚田　國晴Kuniharu Jinta

Firenze Kita-Kyushu フィレンツェ北九州 Yahatahigashi-ku, Fukuoka Italian,Italian/French / General / Italian / Mediterranean

高木　真義Masayoshi Takaki

Destined for Western cuisine since birth, this chef spares no time or effort in his approach

Born in Fukuoka Prefecture in 1982, Chef Takaki grew up in a family that managed a Western food restaurant where he watched both his parents cook since childhood. He learned by imitation, and naturally his opportunities to help out in the kitchen increased as he grew up. Training at the Western restaurant, he built up his fundamentals as a chef, improving his skills along the way. He now cooks at Italian restaurant Firenze Kita-Kyushu, putting his whole heart into every dish, operating on the ideal of sparing no effort to make food that has soul.

高木　真義Masayoshi Takaki

Koshitsu Niku Kappo KATANA Namba Branch 個室肉割烹 KATANA 難波店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Izakaya (Japanese tavern),Taverns / General / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine)

平田　友美Tomomi Hirata

Since childhood, Ms. Hirata has been interested in cooking and joined KATANA part-time during high school.

She was born in 2002 in Fukuoka. Since a young age, she has been interested in cooking and started working part-time at KATANA during high school. She was in the culinary course at high school and was also in charge of cooking at the restaurant. After graduating from culinary school, she became a full-time employee. She not only handles cooking but also works on menu development and more.

平田　友美Tomomi Hirata

Tofu-ya とうふや Ise, Mie Japanese,Japanese / General / Tofu Dishes

千原　昌也Masaya Chihara

His signature crafted tofu cuisine comes backed by years of Japanese culinary training.

He was born in 1969 and grew up in Mie Prefecture. During his childhood, he would catch fish on his own to cook with, which was the beginning of his culinary dreams of becoming a chef. After he graduated from high school, he went on to spend three years in Nagoya to gain experience at the restaurant Nadaman in the Tokyu Hotel. From there, he went back to his hometown in Ise to work with traditional Japanese cuisine at a restaurant named Katsuragawa. After three additional years of training, he went on to spend 10 years working at Sushi Kyu on the historic Okage Yokocho side street. At age 35, he joined Tofu-ya and eventually worked his way up to become a head chef. You can find him there today preparing a wide variety of tofu and other soy-based dishes.

千原　昌也Masaya Chihara

Unagi-ka Shibafuku-ya うなぎ家　しば福や Nagoya Station, Aichi Japanese,Japanese / Unagi (eel) / Donburi (rice bowl) / Hitsumabushi (eel bowl)

柴田　哲滝Satoru Shibata

He went from observing his father who was farming eel, to entering the cooking field.

He was born in 1972 in Aichi prefecture. Observing his father who was an eel farmer, he was fascinated with eels and eel cuisine. Though he worked once as a foreman in the construction industry, he left the industry to start training as a chef in 2003 at [Sumiyaki Unafuji] in Nagoya. After working as its master chef and manager, he went independent and finally opened [Unagi-ka Shibafuku-ya].

柴田　哲滝Satoru Shibata

Teppanyaki Minami 鉄板焼「みなみ」 Namba, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

山本　恒徳Tsunenori Yamamoto

Impressed by the skills of a sushi chef, Mr. Yamamoto was inspired to enter the restaurant industry.

He was born in 1974 in Osaka. When he was a child, he saw a chef cooking over the counter at a sushi restaurant and decided to become a chef. Began his culinary career in Osaka's creative kaiseki restaurant, Muhoumatsu. After that, he moved to Fairmont Singapore MIKUNI in Singapore to further his studies. In February 2015, he joined Teppanyaki Minami, where he currently serves as the head chef.

山本　恒徳Tsunenori Yamamoto

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

Restaurant ranking

Browsing history

Pro Labo CAFÉ

Mr. Komiya is a chef with a human touch who pursues both food safety and taste.

Ushiyoshibiyori

Mr. Iizuka is a chef who cherishes human relationships and attracts many people with outstanding skills.

Ristorante ACQUA PAZZA

A pioneer who went to Italy to introduce Italian cuisine to Japan.

SINKIES

The inspiration comes from the familiar taste. Mr. Tan, the owner-chef, shares the charms of his hometown.

Yonpachi Gyojou Ikebukuro Higashiguchi Branch

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

SUIPARA #Doutonbori Waffle

Offers "memorable sweets" that are fun to look at and delicious to eat.

Unagi Fujita Shirokanedai Branch

Raised in an environment with eel around him from birth, he handles them earnestly as a chef.

Sakanaya Uosei

Mr. Sato is a young third-generation, handling everything from fish selection to cooking, who has honed his skills on the sea.

Steak Kaiseki Miyako Kasuga

Mr. Yanagihara warmly welcomes guests with his wealth of experience and thoughtful attention to detail.

Jukusei Hidagyu Yakiniku GYU-SUKE

Mr. Uemichi is a cook who thoroughly explores cuisine and calls himself a "culinary geek."

Kobe Beef Dining Wagyu Tok

Grilled Aging Beef Yokohama Branch

With heartwarming memories of his grandmother's cooking, Mr. Tamura aspired to become a chef.

Kyonomachi Umeda Branch

If you forget your gratitude, you won't be able to meet delicious ingredients.

Unagi Jinta

Keeps the traditional taste of the old-established unagi (eel) restaurant passed down from grandfather and father.

Firenze Kita-Kyushu

Destined for Western cuisine since birth, this chef spares no time or effort in his approach

Koshitsu Niku Kappo KATANA Namba Branch

Since childhood, Ms. Hirata has been interested in cooking and joined KATANA part-time during high school.

Tofu-ya

His signature crafted tofu cuisine comes backed by years of Japanese culinary training.

Unagi-ka Shibafuku-ya

He went from observing his father who was farming eel, to entering the cooking field.

Teppanyaki Minami

Impressed by the skills of a sushi chef, Mr. Yamamoto was inspired to enter the restaurant industry.

GRAND HOURS TENJIN

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