Chef search result : Page 37

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

Musshu Mizuki 夢酒みずき Ginza, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu

梅村　孝利Takatoshi Umemura

Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.

He was born in 1976 in Saitama. His family owned a restaurant, and he grew up watching his father, a chef, at work, and naturally wanted to become a chef. He trained at a Japanese restaurant in Tokyo and obtained a chef's license. He also obtained a Fugu (blowfish) chef's license from the Tokyo Metropolitan Government. In 2008, he was fortunate enough to be invited to join MIKI CO. After working at affiliated restaurants in Yurakucho and Ikebukuro, he has been the head chef at Musshu Mizuki since 2012.

梅村　孝利Takatoshi Umemura

Yakiniku Kakura Gion Branch 焼肉かくら　祇園店 Kawabata/Gion, Fukuoka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

永原　圭修Keisuke Nagahara

A promising young chef who learned the basics at culinary school and is now studying hard for yakiniku.

Mr. Nagahara was born in 2000 in Saga. After graduating from high school, he studied knowledge and skills at culinary school and obtained a cooking license. He then worked in kitchen operations at various establishments, including izakaya (Japanese pub). Then, he joined 55 Company based in Saga and operates several restaurants, serving Saga beef and other high-quality yakiniku at reasonable prices in the Kyushu area. Since the spring of 2023, he has worked in the kitchen and as a waiter at the Yakiniku Kakura Gion Branch in Hakata-, Fukuoka City. Currently, he is studying yakiniku very hard.

永原　圭修Keisuke Nagahara

Sumibi Yakiniku Hibinotei Nakamozu Branch 炭火焼肉ひびの亭　中百舌鳥店 Sakai, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

岸本　英則Hidenori Kishimoto

Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.

He was born in 1980 in Osaka. Entered the world of food and drink from the age of 18. In the beginning, he worked in Japanese cuisine as his main genre. He has honed his skills as a chef in Japanese cuisine, which, like Yakiniku, values its ingredients. After 5 years of experience at a kaiseki restaurant, he switched the genre to Yakiniku. Since around 2013, he has been working at the current restaurant. He is currently its manager.

岸本　英則Hidenori Kishimoto

Korean Restaurant Yuchun 焼肉冷麺ユッチャン Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

安川　秀一Shuichi Yasukawa

Mr. Yasukawa has been trained in Yakiniku his entire career. He is a professional meat cutter.

He was born in 1985 in Shimane. He has loved Yakiniku since he was a child. When deciding on a career path after graduating from high school, he chose to enter the restaurant industry because he wanted to entertain guests with the "finest Yakiniku." Gained experience at restaurants such as Korean Restaurant Renge and Ginmiya, learning how to recognize delicious meat, cut it, and serve it. In December 2020, he joined the restaurant as a chef at the same time as Yuchun opened in Kitashinchi.

安川　秀一Shuichi Yasukawa

Bogamari Cucina Marinara ボガマリ・クチーナ・マリナーラ Sendagaya, Tokyo Italian,Italian/French / Italian / Mediterranean / Seafood

平山　貴之Takayuki Hirayama

The Chef's Recommendations

Experience and skills presenting various Italian local seafood.

He was born in 1978 in Aomori Prefecture. Learning the basic at Ecole d'Art Culinaire de Miyagi, he built up his skills at western and Japanese style restaurants in Tokyo. From 2010 at [Il Figo Ingordo], he learned authentic skills from the chef. Experiencing Italian food in Italy, he became a chef at [Bogamari Cucina Marinara] when it opened in 2013. His broad experience satisfies various requests with flexibility.

平山　貴之Takayuki Hirayama

Otobashi Sumiya 尾頭橋すみや Kanayama/Atsuta-ku/Nakagawa-ku, Aichi Japanese,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)

角谷　進Susumu Sumiya

The Chef's Recommendations

Serves delicious dishes that make the most of the flavors of seasonal ingredients.

Mr. Sumiya was born in 1960 in Aichi and raised in a fishing family. His parents' house also ran an agriculture business, so high-quality fish and vegetables were always close to him. So, he naturally entered the culinary world because of his interest in food. After graduating from high school, he worked at a Japanese restaurant and then honed his skills in Japanese cuisine at various restaurants, such as Japanese restaurants and Kaiseki restaurants. In 2007, he opened his dream restaurant, Otobashi Sumiya. Every day, he devotes himself to "creating a restaurant where diners can fully enjoy the season's delicacies."

角谷　進Susumu Sumiya

Sushikappou Ku-kai 寿司割烹空海 Chiba Station, Chiba Sushi,Japanese / Sushi / General

村木　未来Mirai Muraki

Born into a family of chefs, Mr. Muraki honed his skills from the age 15 to pursue a career as a sushi chef.

He was born in 1985 in Chiba. Growing up in an environment where many family members and relatives were chefs, he became familiar with cooking from a young age. He began his apprenticeship in Japanese cuisine at the age of 15. After his early years in Ueno and Kinshicho, he honed his skills in various sushi restaurants across Tokyo, including Roppongi, Ginza, Akasaka, and Ebisu. Since April 2019, he has been performing his expert skills at the newly opened Ku-kai. He is known for meticulous work and thoughtful customer service.

村木　未来Mirai Muraki

TEPPANYAKI STEAK SHU MIYAKO ISLAND 鉄板焼ステーキ集宮古島 Miyako/Other remote islands, Okinawa Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

吉井　康博Yasuhiro Yoshii

Creating a luxurious dining experience within the leisurely flow of island time.

The experience of suffering from the Great Hanshin-Awaji Earthquake when he was in elementary school and receiving food relief support encouraged Mr. Yoshii to become a chef. Appreciating the hospitality and help he received, he began to think that he wanted to cook food that could cheer people's hearts and bodies. After moving to Miyakojima, he gained experience in various fields, including Italian, French, and Japanese cuisine at hotel teppanyaki restaurants and banquet halls. He is now the head chef at Shu, which will open on March 11, 2024.

吉井　康博Yasuhiro Yoshii

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch 熟成和牛焼肉エイジング・ビーフワテラス神田秋葉原店 Ochanomizu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)

Amusez-vous Amusez-vous（アミュゼヴ） Nishitenma, Osaka Steak,Yakiniku/Steak / Wine

赤澤　友和Tomokazu Akazawa

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Mr. Akazawa is a native of Hiroshima. Since childhood, he has liked to cook, which led him to pursue a career in the food industry. He has trained hard and polished his skills in hotels for 9 years and French restaurants. His love of making things led him to create beautiful house-made chocolates, in addition to the overall cuisine at Amusez-vous. With the desire for customers to "enjoy their meals," he purchases carefully selected ingredients without deceit and transforms them into colorful dishes.

赤澤　友和Tomokazu Akazawa

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

ANTICO CAFFE AL AVIS Dai Nagoya Building Branch アンティコカフェアルアビス大名古屋ビルヂング店 Nagoya Station, Aichi Cafe,Cafe/Sweets / Others / Coffee / Sandwich

Each cup of cafe is carefully brewed by our baristas.

Our appeal lies in the extensive range of carefully brewed coffee that we offer in our menu. We offer a variety of about 20 standard drinks such as cafe latte and capucino etc using fragrant espresso as a base. Do come and enjoy a cup of our carefully brewed coffee then.

Healthy Home Cooking & Zoni Bar [Zen] 健康家庭料理＆雑煮バー『膳』 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / General / Wagashi (traditional Japanese sweets) / Shochu

椎葉　雅世Masayo Shiiba

Started from helping out at a kappo restaurant to becoming a chef. Ms. Shiiba pursues delicious food that is good for the body.

Ms. Shiiba was born in 1969 in Osaka. She has been helping her parents run a kappo (traditional cuisine) restaurant since elementary school. After graduating from junior high school, she took a professional career in the culinary field, focusing on Japanese cuisine. After leaving the culinary business for a while when she got married, she resumed her work when her life settled down and was involved in the opening of Zen in April 2023 as the head chef from the beginning. She has gained popularity for her cuisine, in which she carefully selects good ingredients for the body and pursues a balance of flavors through trial and error.

椎葉　雅世Masayo Shiiba

Originator of Teppanyaki Steak Misono, Kobe Main branch 元祖鉄板焼ステーキみその神戸本店 Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

元谷　和之Kazuyuki Motoya

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.

Born in Hiroshima prefecture in 1960. Studied abroad in France after graduating from the Tsuji Culinary Insitute of Abe Osaka. Took lessons in authentic cooking. Upon returning to Japan, began work at a Suntory affiliated Western-style restaurant for around seven years, gaining experience as a deputy chef. After retiring, made a fateful visit to the "Misono Restaurant Osaka." Currently testing skills at the "Misono Restaurant Kobe" after becoming fascinated by Teppanyaki. With 33 years of experience, now focusses upon cultivating the next generation and plays a role in leading the junior chefs.

元谷　和之Kazuyuki Motoya

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

Yurakucho Kakida 有楽町かきだ Shinjuku Station South Exit/Yoyogi, Tokyo Sushi,Japanese / Sushi / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

蛎田　一博Kazuhiro Kakida

Mr. Kakida wants to bring the happiness of dining at a high-class restaurant without worrying about the price.

He was born in 1990 in Hiroshima. While working as the president of an employment agency, his hobbies of fishing and making seafood bowls for his employees led him to become a Sushi chef. In 2022, he opened Yurakucho Kakida as a restaurant where people can experience "the pleasure of eating and drinking as much as they want without worrying about the price" that he enjoyed when he became president. As a restaurant where customers can enjoy "free refills" of high-end sushi items that Mr. Kakida himself purchases at the Toyosu market, it has become a popular spot with reservations filled up to six months in advance. Has made many media appearances.

蛎田　一博Kazuhiro Kakida

Sansuien Higashiguchi Second branch 三水苑　東口店　にごう Sendai Station East Exit, Miyagi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

国本　仁基 Jinki Kunimoto

The Chef's Recommendations

With the taste of his mother and grand mother, he went independent. Specializing in yakiniku (Japanese BBQ).

He was born in 1969 in Sendai, Miyagi Prefecture. His family runs a yakiniku (Japanese BBQ) restaurant founded by his grand mother. Helping the family restaurant since he was young, he became the kitchen manager there. However, he went independent and opened [Yakiniku Sansuien] as he wanted to have his own restaurant. His restaurant became popular as he served high-quality meat with splendid cutting techniques at a reasonable price. In June 2014, he opened the second restaurant [Yakiniku Sansuien Second branch].

国本　仁基 Jinki Kunimoto

Yakiniku Muraki 焼肉むらき Yokohama Station, Kanagawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / General / Horumon (offal meat)

佐久間　裕大Yuta Sakuma

Bursting with passion for meat, Mr. Sakuma creates a supreme space to enjoy meat.

He was born in 1988 in Kanagawa. His love of meat led him from working in industrial waste disposal to the culinary world. He was determined to pursue what he loved. His passion for meat and a connection with the representative of his current restaurant led him to launch Yakiniku Muraki. He carefully prepares and serves his special meat in the restaurant. His attention to beautiful presentation also expresses his love and joy for meat. The restaurant is open until 5:00 a.m. and welcomes guests in an at-home atmosphere.

佐久間　裕大Yuta Sakuma

Setsugekka Tanaka Satoru 雪月花　たなかさとる Sakae, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine

田中　覚 Satoru Tanaka

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.

田中　覚 Satoru Tanaka

Restaurant ranking

Browsing history

ROZZO SICILIA

Dream of 2 apprentices after 10 years.

Musshu Mizuki

Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.

Yakiniku Kakura Gion Branch

A promising young chef who learned the basics at culinary school and is now studying hard for yakiniku.

Sumibi Yakiniku Hibinotei Nakamozu Branch

Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.

Korean Restaurant Yuchun

Mr. Yasukawa has been trained in Yakiniku his entire career. He is a professional meat cutter.

Bogamari Cucina Marinara

Experience and skills presenting various Italian local seafood.

Otobashi Sumiya

Serves delicious dishes that make the most of the flavors of seasonal ingredients.

Sushikappou Ku-kai

Born into a family of chefs, Mr. Muraki honed his skills from the age 15 to pursue a career as a sushi chef.

TEPPANYAKI STEAK SHU MIYAKO ISLAND

Creating a luxurious dining experience within the leisurely flow of island time.

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch

Amusez-vous

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Nikuju Hokusai

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

ANTICO CAFFE AL AVIS Dai Nagoya Building Branch

Each cup of cafe is carefully brewed by our baristas.

Healthy Home Cooking & Zoni Bar [Zen]

Started from helping out at a kappo restaurant to becoming a chef. Ms. Shiiba pursues delicious food that is good for the body.

Originator of Teppanyaki Steak Misono, Kobe Main branch

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.

Sushi & Japanese Cuisine Shinjuku Yonegami

Yurakucho Kakida

Mr. Kakida wants to bring the happiness of dining at a high-class restaurant without worrying about the price.

Sansuien Higashiguchi Second branch

With the taste of his mother and grand mother, he went independent. Specializing in yakiniku (Japanese BBQ).

Yakiniku Muraki

Bursting with passion for meat, Mr. Sakuma creates a supreme space to enjoy meat.

Setsugekka Tanaka Satoru

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.