Chef search result : Page 37

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

Matsuzaka-niku Ganso Wadakin 松阪肉元祖　和田金 Matsusaka/Kisei, Mie Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew)

つやこTsuyako

She ensures that every guest feels welcomed with nothing less than perfect hospitality.

Initially, she worked in the service industry, before moving on to work in guest services as a hostess at Wadakin in 2001. In addition to her focus on sukiyaki (hot pot stew), she also makes sure to provide a relaxed atmosphere where each and every guest can enjoy their meal, engaging them in conversation at opportune times. She keeps up the culinary traditions of this long-standing sukiyaki restaurant to make sure that the quality of their food always shines through.

つやこTsuyako

Sousaku Kushiage Tsuda Toranomon Hills Station Branch 創作串揚げつだ　虎ノ門ヒルズステーション店 Toranomon, Tokyo Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Wine

津田　猛Takeshi Tsuda

Having earnestly lived out his dream of being a chef, Mr. Tsuda shares the deliciousness of Kushiage.

He was born in 1970 in Aichi. He has been cooking since childhood, from shopping for ingredients to making food. His passion for cooking led him to enter Tsuji Culinary Institute. After graduation, he worked at a French kaiseki (tea-ceremony dishes) restaurant. Moved to the Michelin-starred Rokukakutei restaurants in Osaka and Tokyo, which were his starting points. After ten years of experience, he became independent in March 2013, starting his restaurant, Sousaku Kushiage Tsuda Main Branch. Then, he opened the Kinshachi Yokocho Branch in March 2018 and the Toranomon Hills Station Branch in 2024.

津田　猛Takeshi Tsuda

Temari Sushi and Nihoncha SOUDEN 手鞠鮨と日本茶宗田 -SOUDEN- Shijo Karasuma/Karasuma Oike, Kyoto Sushi,Japanese / General / Sousaku Sushi (creative sushi) / Japanese Tea

横田　宗也Kazuya Yokota

Plans to open 10 restaurants in 10 different categories. A chef who has gone beyond the boundaries of being a chef.

Mr. Yokota was born in 1985. His starting point was a part-time job at a restaurant during high school. After entering university, he gained experience in an Izakaya (Japanese pub). He joined the company after graduation, but his desire to start his own business gradually grew, so he left when he was 25. In 2011, at 26, he opened his restaurant, Sumibi Kazuya, which steadily gained popularity. Then, he opened Ibushigin Kazuya in 2015, followed by Temari Sushi and Nihoncha SOUDEN in April 2018. His future plans include opening 10 restaurants in 10 different types. As the owner and chef of two restaurants, he continues to work tirelessly day by day.

横田　宗也Kazuya Yokota

Choi Oden Shinjuku Main Branch ちょいおでん新宿本店 Nishi-Shinjuku, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

佐藤　敬Takashi Sato

Experienced as a chef at prestigious hotels and overseas. A chef who continues to attract guests.

Mr. Sato was born in 1958 in Tokyo. He has experienced various genres, mainly Japanese food, including Hotel New Otani, where he has worked for 13 years. He has worked not only in Japan but also as a chef in Singapore. He has been with CANVAS Inc. since around 2017 and now works at Choi Oden Shinjuku Main Branch. With his experience entertaining many guests at prestigious hotels and abroad, he continues to charm guests over the counter.

佐藤　敬Takashi Sato

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

Izakaya Marusa Main branch イザカヤ　マルサ　ホンテン　（居酒屋まるさ本店） Miyako Island/Ishigaki Island, Okinawa Japanese,Japanese / General / Okinawa Cuisine

上盛　秀也Shuya Uemori

He creates his dishes carefully one by one to make the guests smile.

He was born in 1985 on Ishigaki-jima Island, Okinawa prefecture. He found cooking fun through his part-time job experience at a restaurant and decided to be a chef. After learning the fundamentals of western cuisine at [Art Hotel Ishigaki] for 5 years, he started working as a chef at [Izakaya Marusa Main branch] where he cooked Japanese cuisine on a full scale. Currently, he creates dishes carefully one by one to make the guests smile and feel happy about visiting Ishigaki-jima Island.

上盛　秀也Shuya Uemori

Sennaritei Shinkabou せんなり亭　心華房 Hikone/Taga/Aisho, Shiga Teppanyaki,Yakiniku/Steak

川上　康裕Yasuhiro Kawakami

Valuing every encounter with customers and ingredients, Mr. Kawakami delivers the best taste of the moment.

Mr. Kawakami was born in 1988 in Shiga. After graduating from a cooking school, he trained at an Italian restaurant in Gion, Kyoto, and started his career as a chef. After that, he gained experience in French cuisine at a wedding hall in Shiga Prefecture and then moved to Sennaritei Fudo, a restaurant specializing in Omi beef in Shiga Prefecture. He creates new-style course meals using Omi beef, Shiga's specialty, and always works with the ingredients with full attention.

川上　康裕Yasuhiro Kawakami

Sumiyakikoubou Suzakumon 炭焼工房　朱雀門 Shirokane/Shirokanedai, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

吉岡　智也Tomoya Yoshioka

Mr. Yoshioka is a young chef who inherits good old techniques and passion and shines brightly in the modern age.

He was born in 1998 in Tokyo. After working part-time at a Japanese restaurant, he started his training in earnest at Sumiyakikoubou Suzakumon in 2018. After the restaurant's relocation, his sincere personality and ambition were further enhanced, and he grew to lead the store. Taking over the skills and philosophy of the head chef, a master artisan, he continues to hone his cooking skills every day, making every dish shine even brighter. His dishes, made with sincere effort and passion, will become addictive once you taste them.

吉岡　智也Tomoya Yoshioka

Kani Ryori Kanetsuna かに料理　かね綱 Saijo/Higashihiroshima, Hiroshima Kaiseki (course menu),Japanese / General / Crab / Kaiseki (traditional multi-course meal)

兼綱　尚徳Hisanori Kanetsuna

Mr. Kanetsuna values the importance of the relationship with people every day, serving the finest crab dishes.

He was born in 1960 in Hiroshima. Started his career as a crab chef at Kani Doraku in Osaka. After honing his skills for over 20 years, he returned to his hometown of Hiroshima. After that, he worked hard to have his own restaurant and opened Kanetsuna in 2000 as the owner. With a keen eye for selecting crabs and a proven skill honed over many years specializing in crab dishes, he invites visitors to enjoy a moment of bliss.

兼綱　尚徳Hisanori Kanetsuna

Akahagi Sushi Tamahagane 赤萩鮨玉鋼 Chikusa/Imaike/Ikeshita, Aichi Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

市來　隆司Takashi Ichiki

Mr. Ichiki continues to tirelessly pursue the most delicious food from his childhood to the present.

He was born in 1984 in Aichi. His love of eating delicious food and cooking led him to become a chef in his teens. At age 15, he entered the world of food and beverage. After 4 years of kaiseki cooking and 16 years of sushi, he works at Tamahagane. His life as a chef began with a longing for food. Even now, he continues to tirelessly pursue delicious food.

市來　隆司Takashi Ichiki

Wafuchuka Shoryutei 和風中華　招龍亭 Teramachi/Arimatsu, Ishikawa Chinese,Chinese / General / Chinese Sosaku (creative cuisine) / Chinese Yakuzen (medicinal cooking)

池田　和幸Kazuyuki Ikeda

The Chef's Recommendations

Watching his parents, Kazuyuki Ikeda made up his mind to become a cook of Chinese cuisine

Born November 19th, 1974, a native of Takaoka, Toyama Prefecture. Since his parents were also Chinese food cooks, Kazuyuki Ikeda grew up being naturally acquainted with food since a young age. He liked all of the food that his parents made and felt that he wanted to make the same kind of food too. At the age of 20, his official training began in Kanazawa. He went around about four restaurants and went on to learn all about seasoning, working with ingredients, and more. He joined Wafuchuka Shoryoten in 2008. This head chef comes up with menu items that include a wealth of local seafood.

池田　和幸Kazuyuki Ikeda

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)

Trattoria Pizzeria LOGIC Odaiba Trattoria Pizzeria LOGIC お台場 Odaiba, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

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

Restaurant Virbius レストラン　ウィルビウス Mitaka, Tokyo French,Italian/French / French

赤松　如記Yukinori Akamatsu

Culinary career built up by experiences supported by lucky encounters at various prestigious restaurants

Born in 1973 in Shizuoka Prefecture. After graduating from a senior high school, he entered a company, but changed his career to pursue his childhood dream to be a chef. He started working at a western restaurant, where he was fascinated with French cuisine. When he was 22, he went to France and spent 5 years and a half to build up his experience at various places such as a three stars restaurant [Georges Blanc] in Paris, [Hostellerie Due Vieux Moulin] in Bourgogne, and [Saint James] in Bordeaux. After returning to Japan, he entered a famous French restaurat "Kitajimatei". 3 years later, he became independent and opened a small bistro in downtown. In 2012, he opened [Virbius].

赤松　如記Yukinori Akamatsu

Hakata Ajidokoro Iroha 博多味処いろは Kawabata/Gion, Fukuoka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Chicken / Nabe (hot pot) / Mizutaki (chicken hot pot)

原田　隆史Takashi Harada

Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.

Born in Fukuoka in 1986. He was born as 4th generation of [Iroha], a restaurant renowned for its mizutaki (chicken hotpot). He has kept his palate pure, and he has only known the taste of his own family's mizutaki. After graduating from high school, he learned his knife skills at a fishmonger, later joining the company as an apprentice. He took over as head chef at his family business at a young age due to his father taking ill. Through trials and tribulations, he has maintained the flavors that brought popularity to his family.

原田　隆史Takashi Harada

Steak House CAPITAL ステーキハウス　キャピタル Yomitan/Chatan, Okinawa General,Western / General / Steak

照屋　英大Eita Teruya

The experience of working part-time made him to become a chef in teppanyaki (grilled on iron griddle) cuisine.

He was born in 1989 in Okinawa prefecture. Through his part-time wroking experience as a service staff at [Steak House Capital] in his high school days, he got fascinated with the restaurant field. After graduating from high school, he had a training as a chef to improve his skills, and became a chef in teppanyaki (grilled on iron griddle) cuisine. He is still actively working as a chef at [Steak House Capital], and considers it important to have communication with the guests and grill the ingredients upon their request.

照屋　英大Eita Teruya

Ryotei Omiya ICHI-NO-YA 料亭大宮一の家 Omiya, Saitama Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sushi / Sukiyaki (hot pot stew)

赤石　純一Junichi Akaishi

The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.

Mr. Akaishi was born in 1973. He became interested in cooking when preparing dinner for his working parents. Following high school graduation, he enrolled in a specialized culinary school. After completing his studies, he worked at the renowned Japanese confectionery shop Ginza Seigetsudo before joining Ryotei Omiya ICHI-NO-YA at age 21. Once he left his job, he gained a lot of experience, including at the CITY CLUB OF TOKYO, a members-only club in the Embassy of Canada. Fate brought him back to ICHI-NO-YA at the age of 36, where he rose to the position of head chef at 45. He is a chef who attracts guests with dishes that are filled with tradition.

赤石　純一Junichi Akaishi

Takeya Gyuuniku-ten 竹屋牛肉店 Tsu, Mie Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak

竹谷　直記Naoki Takeya

Mr. Takeya is the owner who continues to pursue Matsusaka beef, providing enjoyable moments of food and smiles.

He was born in 1976 in Mie. From a young age, he was familiar with the restaurant industry, including helping out at his older brother's yakiniku restaurant. In 2007, he opened Takeya Gyuuniku-ten. Hoping to "convey the true taste of Matsusaka beef," he decided, after repeated trial and error, to set its own standards for purchasing the beef. He believes that the appeal of yakiniku is that it is "fun" and considers not only the cooking area but also the conversation and atmosphere at the table to be important. As such, the restaurant delivers the deliciousness that supports this enjoyment to the visiting people.

竹谷　直記Naoki Takeya

Restaurant ranking

Browsing history

Hida beef bone TAKAYAMA RAMEN MATSURI Osu Branch

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

Matsuzaka-niku Ganso Wadakin

She ensures that every guest feels welcomed with nothing less than perfect hospitality.

Sousaku Kushiage Tsuda Toranomon Hills Station Branch

Having earnestly lived out his dream of being a chef, Mr. Tsuda shares the deliciousness of Kushiage.

Temari Sushi and Nihoncha SOUDEN

Plans to open 10 restaurants in 10 different categories. A chef who has gone beyond the boundaries of being a chef.

Choi Oden Shinjuku Main Branch

Experienced as a chef at prestigious hotels and overseas. A chef who continues to attract guests.

Bistro Sans Le Sou

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

Izakaya Marusa Main branch

He creates his dishes carefully one by one to make the guests smile.

Sennaritei Shinkabou

Valuing every encounter with customers and ingredients, Mr. Kawakami delivers the best taste of the moment.

Sumiyakikoubou Suzakumon

Mr. Yoshioka is a young chef who inherits good old techniques and passion and shines brightly in the modern age.

Kani Ryori Kanetsuna

Mr. Kanetsuna values the importance of the relationship with people every day, serving the finest crab dishes.

Akahagi Sushi Tamahagane

Mr. Ichiki continues to tirelessly pursue the most delicious food from his childhood to the present.

Wafuchuka Shoryutei

Watching his parents, Kazuyuki Ikeda made up his mind to become a cook of Chinese cuisine

Chuka Izakaya Shanshan Chubo JR55 Bldg. Branch

Trattoria Pizzeria LOGIC Odaiba

Kioicho Fukudaya

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

Restaurant Virbius

Culinary career built up by experiences supported by lucky encounters at various prestigious restaurants

Hakata Ajidokoro Iroha

Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.

Steak House CAPITAL

The experience of working part-time made him to become a chef in teppanyaki (grilled on iron griddle) cuisine.

Ryotei Omiya ICHI-NO-YA

The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.

Takeya Gyuuniku-ten

Mr. Takeya is the owner who continues to pursue Matsusaka beef, providing enjoyable moments of food and smiles.