Chef search result : Page 35

Kushitei 串亭 Koriyama/Shirakawa, Fukushima Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Pasta

真壁　秀明Hideaki Makabe

The Chef's Recommendations

From when he first started cooking during his student years, he has continued single-mindedly down a culinary path

He was born in Koriyama, Fukushima Prefecture on December 29, 1958. From when he was a student, he learned how to cook with what he had available. After that, he apprenticed at places such as hotel restaurants specializing in Western cuisine and restaurants in his hometown. He has worked at [Kushitei] from 2008 to the present.

真壁　秀明Hideaki Makabe

Bon. nu Bon.nu Hatsudai, Tokyo French,Italian/French / French / General / Steak

来栖　けいKei Kurusu

Turned from foodie to food communicator. Mr. Kurusu provides an inspiring culinary experience with sincere interactions.

He was born in 1979 in Saitama. He has eaten at over 20,000 restaurants and published a book on restaurants at the age of 25, which became widely known. Since then, he has appeared in numerous media as the "King of Gastronomy," but in 2009, he graduated as a "foodie," who eats and shares information. He is now focusing on training young chefs and developing the food and beverage industry. At Bon.nu, which opened in 2015 as the culmination of his efforts, he takes a sincere approach to the ingredients he uses. He continues to share the essence of "food" with the public by creating dishes that will remain in their memories.

来栖　けいKei Kurusu

Sumibi Yakitori to Hakata Motsunabe Nagare Nishiki Main Branch 炭火焼き鳥と博多もつ鍋　ながれ　錦本店 Nishiki-sanchome, Aichi Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)

寺口　真央Mao Teraguchi

The Chef's Recommendations

Ms. Teraguchi is creating a store with an attractive atmosphere that makes people want to stop by.

She was born in 1988 in Aichi. Her interest in cooking was developed by a restaurant manager she met in high school. At Nagare, she tries to preserve the human connection with the enjoyment of cooking, to prepare delicious food for her customers, and to make sure that they fill their hearts as well as their stomachs as they dine. She values the relationship between herself, cooking, and customers.

寺口　真央Mao Teraguchi

ROZZO SICILIA ロッツォ　シチリア Shirokane/Shirokanedai, Tokyo Italian,Italian/French / Italian / Mediterranean / Wine

中村　嘉倫Yoshimichi Nakamura

Dream of 2 apprentices after 10 years.

He was born in 1974 in Tokyo. Deciding to keep cooking as a hobby, he entered an ordinary university. However, his passion for cooking became irresistible when searching for his career during job seeking activities. He entered an Italian restaurant in Tokyo after graduating university and met Mr. Tsutomu Abe. Promising to have their own restaurant together in the future, they continued brushing up their skills. Returning Japan after 3 years of work in Sicily, 2 ex-apprentices opened [ROZZO SICILIA] together.

中村　嘉倫Yoshimichi Nakamura

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

Nikuju Hokusai 肉重北斎 Shijokawaramachi/Teramachi, Kyoto Steak,Yakiniku/Steak / Japanese Beef Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew)

長谷川　竜介Ryusuke Hasegawa

Mr. Hasegawa assists guests in making good memories with friendly service and smiles.

He was born in 1978 in Kyoto. After working in the education industry for a long time, he became the manager of Nikuju Hokusai in April 2024 by chance. The restaurant aims to serve food within five minutes as a "fast food restaurant of Nikuju." However, that is certainly not the only thing he values. He also cares about communicating with guests and is good at capturing their needs instantly. With his experience, he is dedicated to providing a friendly and welcoming atmosphere.

長谷川　竜介Ryusuke Hasegawa

Zenseki Koshitsu Izakaya Kyushu Wasyoku HASSHU Nakasu Branch 全席個室居酒屋　九州和食　八州　中洲店 Nakasu, Fukuoka Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Basashi (horse meat sashimi) / Motsu Nabe (offal hot pot)

塩田　頼己Rai Shiota

Mr. Shiota is a young, talented manager who brings a fresh breeze to Nakasu's nightlife.

He was born in 2000 in Fukuoka. After starting as a part-time worker, he joined the company as a full-time employee because he enjoyed serving customers. After two years of training at a long-established yakitori restaurant in Itoshima City, he gained further experience at a sister restaurant, Hasshu Hakata Station Chikushiguchi Branch. Afterward, he was appointed the newly opened Hasshu Nakasu Branch manager. Despite his relatively short career, he has already proven to have a high potential, earning recognition for significantly increasing sales and receiving company awards. He is considered a rising star in the company.

塩田　頼己Rai Shiota

Fresh Seafood Ikasei Main Branch 活魚料理　いか清　本店 Hakodate, Hokkaido Japanese,Japanese / General / Sashimi (raw fish)/Seafood

室田　秀文Hidefumi Murota

The Chef's Recommendations

Coming home after 7 years of honing his skill in Tokyo, he has taken over the helm of the family business.

Born in Hokkaido in 1977. Soon after finishing high school, he moved to Tokyo to attend a cookery college with ambition to join the restaurant world. After graduating from college, he apprenticed for 7 years at izakayas specializing in Kappo (Japanese style cooking) and fresh fish. At the of 27, he returned to Hakodate to take over his father's restaurant. He is currently the store manager for [Seafood Ikasei Main Branch]. In May 2016, he opened a second store, [Ikasei Daimon] in Wakamatsucho, Hakodate.

室田　秀文Hidefumi Murota

Kioicho Fukudaya 紀尾井町　福田家 Nagatacho, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

松下　俊一Shunichi Matsushita

The Chef's Recommendations

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Mr. Matsushita was born in 1969 in Nagano. The head chef at Fukudaya. Raised among the nature of southern Nagano, he grew up knowing the food ingredients of mountain villages. After graduating high school, he studied at Tsuji Culinary Institute in Osaka, and then moved to Tokyo. After refining his skills at a fugu blowfish restaurant in Ginza, and Japanese restaurants in high-class hotels in Tokyo and Hakone, he started his working relationship with Fukudaya in 2006. After serving as the sous chef for many years, he began his current position in 2016. He makes delicious seasonal dishes and every day perfects the taste of food served on dinnerware made by Rosanjin, charming guests from Japan and overseas.

松下　俊一Shunichi Matsushita

Beef-Professional private Shinjuku Main Branch 完全個室牛の達人 private 新宿本店 Shinjuku East Exit/Kabukicho, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine

堀江　直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江　直人Naoto Horie

Sankatei さんか亭 Higashi-Sapporo, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Naengmyeon (Korean cold noodle)

三鹿　彰Akira Sanka

The Chef's Recommendations

He loved cooking, so he made it his job, specializing in his prized yakiniku

Born on August 20th, 1962, in Fukushima, Hokkaido. He has always had an interest in cooking, so he decided to make a career out of it. He studied a variety of cuisines, including French and Italian, until his skills in each could stand on their own. Of all the cooking styles and foods he studied, he found the greatest joy in yakiniku barbeque, so he decided to make it his specialty. Of all the meats he grills, he specializes in beef, and he spends his days ensuring his yakiniku is grilled to perfection, with peerless flavor.

三鹿　彰Akira Sanka

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

Beef-Professional Ginza 牛の達人　GINZA Ginza, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Korean

堀江　直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江　直人Naoto Horie

Kochu no Tenchi 壺中の天地 Oita, Oita Creative,Sosaku (creative) / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)

甲斐Kai

Using the high expectations and hopes of those around him as a source of motivation, he forges his own path

He was born in Oita Prefecture in 1970. His parents ran a “fugu (blowfish) restaurant and Japanese restaurant” and he grew up in a family of dyed-in-the-wool chefs. As he was raised in constant contact with the culinary world and delicious food from early on, he was naturally aware of the fact that he too would become a chef. After graduating from university, he studied mainly fugu and Japanese dishes, then, in his 30s, sought to make a further leap in his development and gave Western cuisine a try. His insatiably curious mind, which did not stop at Japanese cuisine, continues to create new and spirited dishes.

甲斐Kai

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

Yakiniku Gyugujo Bettei 焼肉牛宮城別邸 Shibuya Center-Gai/Koen-Dori, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (grilled meat) / Makgeolli

Jizakanaya Hamamatsucho Branch 海鮮問屋地魚屋浜松町店 Hamamatsucho/Daimon, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

奥山　直之Naoyuki Okuyama

Delivering smiles to customers through fresh fish cuisine.

Mr. Okuyama was born in 1974 in Yamagata. He has been interested in cooking ever since he was young. He learned of the joys of cooking at a dining establishment where he worked part-time during his student days and was drawn in by the world of food. He learned various knowledge and skills, such as Hokkaido cuisine, Kyoto cuisine, sushi, and Kaiseki cuisine - all of which have made him the chef he is today. Utilizing his over 20 years of experience, he now works as head chef and pours his efforts into developing the menu and raising future generations of chefs.

奥山　直之Naoyuki Okuyama

Nikutareya Namba BAL Branch 肉タレ屋　なんばBAL店 Namba, Osaka Dining Bar,Dining bar / Gyudon (beef bowl) / Donburi (rice bowl) / Steak

櫻本　昂大Takahiro Sakuramoto

Mr. Sakuramoto continues to grow through his work in cuisine, which he has been involved in for a long time.

He was born in 1999 in Kagoshima. His involvement with cuisine in a part-time job during high school led him to be charmed by the joy of cooking and food arrangements. He gained various kinds of experience through his work, like meat processing at a Yakiniku restaurant. Pursuing a workplace where he could utilize the know-how gained through those experiences led him to the Nikutareya Namba BAL Branch. He works hard every day to provide better cuisine by polishing his skills.

櫻本　昂大Takahiro Sakuramoto

Yakigai Akoya 焼貝　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

Teppanyaki Steak Kitanozaka 鉄板焼ステーキ北野坂 Shinjuku-Sanchome, Tokyo Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Sosaku (creative cuisine) / Steak

Restaurant ranking

Browsing history

Kushitei

From when he first started cooking during his student years, he has continued single-mindedly down a culinary path

Bon. nu

Turned from foodie to food communicator. Mr. Kurusu provides an inspiring culinary experience with sincere interactions.

Sumibi Yakitori to Hakata Motsunabe Nagare Nishiki Main Branch

Ms. Teraguchi is creating a store with an attractive atmosphere that makes people want to stop by.

ROZZO SICILIA

Dream of 2 apprentices after 10 years.

SUIPARA #Doutonbori Waffle

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

Nikuju Hokusai

Mr. Hasegawa assists guests in making good memories with friendly service and smiles.

Zenseki Koshitsu Izakaya Kyushu Wasyoku HASSHU Nakasu Branch

Mr. Shiota is a young, talented manager who brings a fresh breeze to Nakasu's nightlife.

Fresh Seafood Ikasei Main Branch

Coming home after 7 years of honing his skill in Tokyo, he has taken over the helm of the family business.

Kioicho Fukudaya

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Beef-Professional private Shinjuku Main Branch

Offering the finest quality Japanese beef at a reasonable price.

Sankatei

He loved cooking, so he made it his job, specializing in his prized yakiniku

Tsukiji Bon Marché

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

Beef-Professional Ginza

Offering the finest quality Japanese beef at a reasonable price.

Kochu no Tenchi

Using the high expectations and hopes of those around him as a source of motivation, he forges his own path

Tofu-ya

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

Yakiniku Gyugujo Bettei

Jizakanaya Hamamatsucho Branch

Delivering smiles to customers through fresh fish cuisine.

Nikutareya Namba BAL Branch

Mr. Sakuramoto continues to grow through his work in cuisine, which he has been involved in for a long time.

Yakigai Akoya

Authentic skills learned from Japanese cuisine highlighting shellfish taste.

Teppanyaki Steak Kitanozaka