Chef search result : Page 35

Restaurant KEI レストランKEI Toyohashi, Aichi French,Italian/French / General / French / Wine

今里　武Takeshi Imazato

The Chef's Recommendations

Food has been a part of his life since childhood, which led him to a career in the culinary world

He was born in 1974 in Nagasaki Prefecture. His parents had a restaurant of their own during his childhood, which meant he was able to familiarize himself with cooking and see the importance of food from a young age. He wanted a job of his own that let him make food for people and truly capture their hearts with his creations, so he jumped right in to get his career started in the world of professional cooking. He got his foot in the door by getting a job at Huis Ten Bosch resort and then from there he went on to develop his skills further at L'Hotel de Hiei and a newly opened French restaurant in Umeda, Osaka. He came on as head chef at "Restaurant KEI" when the hotel opened in 2008 and then in 2014 he moved up to work as Hotel Arc Riche Toyohashi’s executive chef.

今里　武Takeshi Imazato

Japanese Restaurant Hana-Goyomi 日本料理「花暦」 Namba, Osaka Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi

花田　浩之Hiroyuki Hanada

Mr. Hanada is enjoying his life as a chef, realizing the dream that he has been drawing since childhood.

He was born in 1971 in Fukuoka. His love of cooking since childhood led him to dream of becoming a chef in Osaka. To fulfill this dream, he began training as a chef at a catering restaurant specializing in Kyoto-style kaiseki and Japanese cuisine. The restaurant owner-chef introduced him to Mr. Kurosaki, the executive chef at the time, and he joined Hana-Goyomi. Currently, he stands at the forefront as the restaurant's Executive Head Chef for Japanese cuisine.

花田　浩之Hiroyuki Hanada

Hakata Hatanaka 博多　畑中 Hakata Station, Fukuoka Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / General

畑中　裕次Yuji Hatanaka

The Chef's Recommendations

Growing up watching his chef father, Mr. Hatanaka opened a Japanese Kaiseki restaurant.

He was born in 1978 in Fukuoka. His grandfather owned a fish store, and his father was a chef, so it was natural for him to become a chef. His first job was at a Japanese restaurant in the "Yamanoue Hotel." After 3 years of training, he gained experience mainly in Japanese restaurants in hotels, including "Senbazuru," a Japanese kaiseki restaurant at "Hotel New Otani." After that, he decided to open his restaurant, Hakata Hatanaka, in 1996, aiming to create a restaurant serving delicious Japanese cuisine. Using carefully selected seasonal ingredients, he has continued to work earnestly on his cuisine.

畑中　裕次Yuji Hatanaka

BONSAI1877 BONSAI1877 Shijo Karasuma/Karasuma Oike, Kyoto Italian,Italian/French / Italian / Pizza / Wine

鳴嶋　喜永Yoshinori Narushima

Mr. Narushima offers exquisite dishes combined with experience in Italy and Kyoto's cuisine.

He was born in 1983 in Shizuoka and began his culinary career at 20. He spent three years training in Italy, honing his skills as a chef through the local food culture and among Italian chefs. Upon returning to Japan, he worked at a Japanese pizzeria. He is currently the chef and Primo Pizzaiolo at BONSAI1877, offering unique dishes crafted with expertise gained in Italy and high-quality ingredients sourced primarily from Kyoto.

鳴嶋　喜永Yoshinori Narushima

YAKITORI DINING ITADAKI COCCO CHAN Gotanda Branch 北海道焼鳥　いただきコッコちゃん　五反田店 Gotanda, Tokyo Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Hokkaido Cuisine

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

Sumibi Yakiniku Kyoro-chan 炭火焼肉キョロちゃん Tenmabashi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

琢磨　愛帆Naruho Takuma

Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.

She was born in 1995 in Osaka. Entered the world of food and beverage as a teenager. With experience in a yakiniku restaurant and an izakaya (Japanese-style bar) in the Osaka area, she has honed her customer service skills through on-the-job practice. She is currently working as the manager of Sumibi Yakiniku Kyoro-chan.

琢磨　愛帆Naruho Takuma

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

Yakitori Shouchan Roppongi Branch 焼き鳥　ショウチャン　六本木店 Roppongi, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Beer

寺田　大地 Daichi Terada

Mr. Terada knows the joy of customer service and brings pleasure to guests with a smile.

He was born in 1990 in Tokyo. A part-time job he started in high school brought him to the fascination of the food and beverage industry. After five years of part-time work, he was promoted to manager, a position he held for six years. Later, he became interested in serving customers at Izakaya (Japanese-style pubs) and moved to his current company to gain more experience. He acquired more experience in affiliated restaurants and now manages the Yakitori Shochan Roppongi Branch as a manager.

寺田　大地 Daichi Terada

TREE by NAKED yoyogi park TREE by NAKED yoyogi park Shinjuku Station South Exit/Yoyogi, Tokyo Innovative/Fusion,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Others

Jingisukan Juttetsu ジンギスカン　十鉄 Susukino, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak / General / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)

中野　太貴Daiki Nakano

Mr. Nakano wanted to see the smiles of people enjoying Jingisukan, so he became a chef.

He was born in 1995 in Hokkaido. He started working part-time at his father's Jingisukan restaurant while studying at a medical university. While working at the restaurant, he learned cooking skills on-site under the guidance and supervision of the store manager at that time. As he saw the guests enjoying their meals and smiling while eating Genghis Khan, he gradually developed a strong attraction to the restaurant industry. After graduating, he decided to pursue a career as a chef. He is currently dedicated to his role as the manager of Juttetsu with the belief that he wants more people to experience the unique Jingisukan of Hokkaido.

中野　太貴Daiki Nakano

Hida beef bone TAKAYAMA RAMEN MATSURI Osu Branch 飛騨牛骨高山ラーメン祭　大須店 Yabacho/Osu/Kamimaezu/Tsurumai, Aichi Shio Ramen (salt-flavored ramen),Ramen (noodles) / Sousaku Sushi (creative sushi) / Gyoza (dumplings) / Shoyu Ramen (soy sauce ramen)

荻島　剛Takeshi Ogishima

Mr. Ogishima fascinates his guests with ramen, which he puts in the flavor of Hida.

He was born in 1984 in Fukuoka. When he was about to start his career, the timing was right, and he decided to go into the culinary field. His love for ramen led him to train at Matsuri Takayama Branch, where he dedicated himself to making ramen. Currently, he is serving at the Matsuri Osu Branch. His delicate flavors and high skill level captivate guests and drive the restaurant's popularity.

荻島　剛Takeshi Ogishima

Teppanyaki Cocoro (Grand Park Otaru) 鉄板焼きこころ（グランドパーク小樽） Otaru/Yoichi/Shakotan, Hokkaido Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling)

始閣　清和Kiyokazu Shikaku

Mr. Shikaku was impressed at the restaurant of fate and entered the way of a chef. The guest's smile is his treasure.

While working for an insurance company, his boss took him to a restaurant where he was so impressed that he decided to enter the culinary world. Starting with New Otani Inn Sapporo, he has trained at Crescent Hotel, Rusutsu Resort, and Niseko Northern Resort An'nupuri. At Teppanyaki Cocoro, he serves teppanyaki dishes using Hokkaido specialty ingredients such as beef fillet and sirloin of Hokkaido brand Shiraoi beef and fresh seafood caught in Otaru and the surrounding waters of Hokkaido.

始閣　清和Kiyokazu Shikaku

Sushi & Japanese Cuisine Shinjuku Yonegami 寿司と日本料理新宿　よねがみ Shinjuku West Exit/Tochomae, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

Sushi Nagayoshi 鮨　永吉 Fukushima/Noda, Osaka Sushi,Japanese / General / Sushi

永吉　昭夫Akio Nagayoshi

Mr. Nagayoshi polished his skills at a long-standing restaurant headquartered in Tsukiji and adheres to Edo-mae techniques and essence.

Mr. Nagayoshi was born in 1967 and is a native of Osaka. Longing to be a sushi artisan since he was a boy, he trained at a long-standing restaurant with its main ranch in Tokyo Tsukiji outdoor market after graduating high school. He started by learning at a Umeda restaurant, and his 26 years of experience expanded all over Japan, from Tokyo to Nagoya, Osaka and Kyoto. After serving as store head in Osaka and Kyoto, he struck out on his own at age 45 and opened Sushi Nagayoshi. His carefully done work that values Edo-mae techniques and his informal style has gathered a lot of support for him.

永吉　昭夫Akio Nagayoshi

Sake to Soba Taihoku 酒と蕎麦　大北 Matsumoto Station, Nagano Soba (noodles),Japanese / Soba (noodles) / General / Sake

江崎　隆信Takanobu Ezaki

No compromise in the pursuit of cuisine! Mr. Ezaki is a Japanese artisan chef who pours his sincere love for ingredients.

He was born in 1967 in Nagano. Trained as a chef in Osaka and Tokyo for a long time, he also studied in the Netherlands for six years. After returning to Japan, he moved to his hometown of Nagano, where he is currently the general chef of Taihoku, coordinating the flavor of the entire restaurant. His policy is to treat each ingredient with sincerity and love. By incorporating seasonal produce into his dishes, he brings out the best of it. His efforts to surprise and delight his guests never stop.

江崎　隆信Takanobu Ezaki

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

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

Chukashusai Eigetsu 中華酒菜　瑛月 Tenmabashi, Osaka Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)

道浦　涼介Ryosuke Michiura

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.

He was born in 1989 in Osaka. He has worked as a cook in restaurants, mainly izakaya in the Osaka area. Having experienced a wide variety of menus, including Chinese, which is now his main genre, he has expanded his repertoire. Currently, he is the manager of Chukashusai Eigetsu. His goal is to make the restaurant loved by many users, not only Chinese lovers.

道浦　涼介Ryosuke Michiura

Ristorante TSUMU RistoranteTSUMU Tsukuba, Ibaraki Italian,Italian/French / Italian / Western Sosaku (creative cuisine)

大井　健司Takeshi Oi

Mr. Oi wants to convey the good qualities of his hometown that he has learned by going outside the city and connecting them to revitalizing the local community.

He was born in 1984 in Ibaraki. Admiring his mother's excellent cooking skills, he became a chef. In 2013, he went to Italy to train at a famous restaurant. After returning to Japan, he continued to deepen his knowledge of various culinary genres and worked as a chef at renowned restaurants. Ristorante TSUMU, which opened in 2023, was the first restaurant in the southern part of the prefecture to be featured in "Gault&Millau" and has received high acclaim. He works hard every day to be the center of promoting the charms of the region.

大井　健司Takeshi Oi

Restaurant ranking

Browsing history

Restaurant KEI

Food has been a part of his life since childhood, which led him to a career in the culinary world

Japanese Restaurant Hana-Goyomi

Mr. Hanada is enjoying his life as a chef, realizing the dream that he has been drawing since childhood.

Hakata Hatanaka

Growing up watching his chef father, Mr. Hatanaka opened a Japanese Kaiseki restaurant.

BONSAI1877

Mr. Narushima offers exquisite dishes combined with experience in Italy and Kyoto's cuisine.

YAKITORI DINING ITADAKI COCCO CHAN Gotanda Branch

Grilled Aging Beef Yokohama Branch

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

Sumibi Yakiniku Kyoro-chan

Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.

Au Bord d'Eau Fukuoka

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

Yakitori Shouchan Roppongi Branch

Mr. Terada knows the joy of customer service and brings pleasure to guests with a smile.

TREE by NAKED yoyogi park

Jingisukan Juttetsu

Mr. Nakano wanted to see the smiles of people enjoying Jingisukan, so he became a chef.

Hida beef bone TAKAYAMA RAMEN MATSURI Osu Branch

Mr. Ogishima fascinates his guests with ramen, which he puts in the flavor of Hida.

Teppanyaki Cocoro (Grand Park Otaru)

Mr. Shikaku was impressed at the restaurant of fate and entered the way of a chef. The guest's smile is his treasure.

Sushi & Japanese Cuisine Shinjuku Yonegami

Sushi Nagayoshi

Mr. Nagayoshi polished his skills at a long-standing restaurant headquartered in Tsukiji and adheres to Edo-mae techniques and essence.

Sake to Soba Taihoku

No compromise in the pursuit of cuisine! Mr. Ezaki is a Japanese artisan chef who pours his sincere love for ingredients.

Yakitori Kappou Shouchan Kichijoji-bettei

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

Koshitsu Niku Kappo KATANA Namba Branch

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

Chukashusai Eigetsu

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.

Ristorante TSUMU

Mr. Oi wants to convey the good qualities of his hometown that he has learned by going outside the city and connecting them to revitalizing the local community.