Chef search result : Page 43

Restaurant DESTINA Restaurant DESTINA Hibiya/Yurakucho, Tokyo Innovative/Fusion,Sosaku (creative) / French

上野　宗士Soshi Ueno

Mr. Ueno is a wise chef who worked at famous restaurants in Paris and Japan.

He was from Kumamoto. After graduating from Tsuji Culinary Institute of France, he trained in Minami-Aoyama before going to France. While in France, he honed his skills at Restaurant Les Ambassadeurs in Paris. After returning to Japan, he served as sous chef at BEIGE Alain Ducasse Tokyo under the tutelage of Mr. Alain Ducasse. He also served as executive chef at Le Comptoir de Benoit Osaka. He has established his unique French cuisine, which preserves the basics but adds Japanese elements with soy sauce and miso. This talented chef continues to attract visitors with his sophisticated cuisine.

上野　宗士Soshi Ueno

#Nikutoieba Matsuda Nara Main Branch #肉といえば松田　奈良本店 Kashihara, Nara Creative,Sosaku (creative) / Sushi / Sukiyaki (hot pot stew) / Steak

増田　真志Shinji Masuda

Offering a variety of elaborate dishes prepared with local Nara ingredients.

Mr. Masuda was born in 1984 in Nara. He started his career as a chef when he was 23 years old. After honing his skills at several restaurants, including an Italian restaurant, he opened a steak restaurant in Nara at 31. He is fascinated by the splendor of the brand beef Yamato Beef, which Nara is proud of. Later, at a newly opened yakiniku (Japanese BBQ) restaurant, he learned to handle beef in general, including hormone (offal meat) and butchery. Then, as the culmination of his career, he opened #Nikutoieba Matsuda. It has been up to the present after the relocation and renewal in November 2022.

増田　真志Shinji Masuda

Sushi Matsumoto 鮨まつもと Gion, Kyoto Sushi,Japanese / General / Sushi

松本　大典Daisuke Matsumoto

World renowned chef of traditional Tokyo-style Sushi in Kyoto.

He was born in 1974 in Kanagawa. He was raised being surrounded by seafood, as his father owned a local fish restaurant and one of his relatives also ran a sushi restaurant. That is why he also decided to be a sushi chef, and entered the field dreaming to be a skillful master. He had training at several restaurants including one owned by his relative, a renowned one in Ginza, and [Sushi Shimizu] in Shimbashi. He got independent in 2006, and looked for a place to open his own restaurant. He fell in love with the atmosphere of Gion in Kyoto, and decided to open a sushi restaurant there to spread Tokyo-style sushi in Kyoto. Now it is one of the most renowned sushi restaurant in Kyoto with many fans even abroad.

松本　大典Daisuke Matsumoto

Asagaya Birdland 阿佐ヶ谷バードランド Asagaya/Koenji, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

千野　桂一Keiichi Chino

The Chef's Recommendations

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

Born in Nagano prefecture in 1972, Mr. Chino was enamored with French and Italian cuisine in his younger days, but he took a part-time job at Birdland when he was 24. Working under the supervision of master chef Toshihiro Wada, Mr. Chino became completely fascinated by the profound nature of yakitori. Four years later, he was appointed as a restaurant manager and since then, has devoted himself to his study of yakitori and has now been working at Birdland for eight years. In 2004, he set up Asagaya Birdland independently. It was given an award by the famous restaurant guide in 2015.

千野　桂一Keiichi Chino

XEX WEST XEX WEST Nishi-Umeda, Osaka Sushi,Japanese / Italian / Cocktail

佐々木　聖Akira Sasaki

Communication with guests is important.

Mr. Sasaki is particular about the beautiful presentation of his dishes and the special flavors unique to XEX. "I provide warm and friendly service and offer dishes tailored to the customer's needs, valuing conversation with the customer at the counter," he says. Many regular guests adore Mr. Sasaki and visit the restaurant several times a month.

佐々木　聖Akira Sasaki

Kappa Ramen Honpo Sennichimae Branch 河童ラーメン本舗　千日前店 Namba, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)

小山Koyama

A big ramen lover decided to make ramen noodles by himself

He started working at a ramen shop as a part-time as he loved ramen noodles. As he really liked the shop owner, he decided to be a chef there. There are several shops in his ramen chain, however they all serve different soups depending on the area. He tries to take root in the area with their [only 1] taste.

小山Koyama

Hyotei Main Branch 瓢亭　本店 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

高橋　義弘Yoshihiro Takahashi

The Chef's Recommendations

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

He was born in 1974 in Kyoto as the eldest son of Mr. Eiichi Takahashi, the 14th generation. After graduating from a university in Tokyo, he had training for 3 years at [Tsuruko], a traditional Japanese restaurant in Kanazawa, Ishikawa. After coming back to Kyoto in 1999, he became the 15th generation. Also, as a member of Japanese Culinary Academy, he is actively working inside and outside Japan focusing on food education and spreading the information about Kyo-Kaiseki, one of which is the collaboration work with Mr. Alain Ducasse, a great renowned French chef.

高橋　義弘Yoshihiro Takahashi

Sushi Monji 寿し　門司 Kita-Shinchi, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Fugu (blowfish)

門司　知治Tomoharu Monji

Mr. Moji values the spirit of hospitality more than anything else and provides visitors a blissful moment.

He was born in 1976 in Kitakyushu City, Fukuoka. He grew up under the influence of his father, who was the president of the Japan Cooks Association, and his brother, a French chef. Although he had no intention of entering the culinary world, his promise to his mother led him to train at a sushi restaurant through his father for three years. He once left cooking but began to pursue it seriously when he met an excellent sushi chef at 22. After working at the highest-selling Sushi restaurant in Japan, he opened Sushi-dokoro Shinmon, which was renamed Sushi M ji three years ago.

門司　知治Tomoharu Monji

Originator of Teppanyaki Steak Misono Shinjuku branch 元祖鉄板焼ステーキみその新宿店 Shinjuku West Exit/Tochomae, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

長野　広一Koichi Nagano

Know everything about Teppanyaki. Fully enjoy his dishes with the original savory tastes of the ingredients.

He was born on October 12, 1961 in Nerima-ku, Tokyo. After graduating from a culinary school, he experienced Japanese, Western, and Chinese cuisines. He also worked as a French chef at Ginza Mikasa Kaikan for 4 years, then has actively cooked teppanyaki (grilled on iron griddle)-style dishes for 35 years. His motto is to offer fun exciting moments to the guests with teppanyaki with the original savory tastes of the ingredients. Currently he works at Steak Misono, while enjoying communicating with the guests from a close distance.

長野　広一Koichi Nagano

Iriya Kishimojin-monzen Nodaya 入谷鬼子母神門前のだや Ueno, Tokyo Japanese,Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

江部　惠一Keiichi Ebe

The Chef's Recommendations

The chef is the head of a cook agency, but he is leading other chefs with his excellent skills, not by his lineage.

Born in Tokyo in 1959. He studied in the Faculty of Law at a university. After some hesitation about his future, at the age of 23 he decided to enter Noda Cook Agency which is his family business. He noticed that many people started a training as teenagers, and therefore not all the people surrounding him welcomed him. However, he self-imposed to enhance skills, and did it very quickly. Finally everybody acknowledged him as the head of the restaurant. In 2015 he got a laryngeal cancer, but revived. Currently, he is in charge of grilled dishes with the motto of [never retire till the death].

江部　惠一Keiichi Ebe

beef by KOH Hiroo Main Branch beef by KOH広尾本店 Hiroo, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Hamburger Steak / Yakiniku (grilled meat)

KOHKOH

With an experience in a Michelin-listed restaurant, Mr. KOH continues to express New York culture.

He was born in 1977 in Tokyo. Though he worked in the construction industry for years, he changed jobs when he was invited to assist at a newly opened Japanese BBQ restaurant. He wanted to put his all into studying to be the best in the industry, so in 2011 he went to New York by himself. Soon after coming to the United States, he worked at a Japanese BBQ restaurant on Michelin. He studied hard there for 5 years and even became a sous chef. In 2017, after returning to Japan, he opened the beef by KOH, a Japanese BBQ restaurant that offers a taste of New York culture.

KOHKOH

Fugu Ryori Tomoe ふぐ料理　ともえ Kyotogosho/Nishijin, Kyoto Japanese,Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish)

亀井　一洋Kazuhiro Kamei

The Chef's Recommendations

His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.

He was born in 1950 in Hyogo. He says with a grin that he went to a university to be an engineer, however [being deceived by his parents with fair words], he started to work at the kitchen of [Fugu Ryori Tomoe] run by his father, then became the 2nd generation at the age of 29. Now the restaurant has the stars, and he is the chairman of Kyoto Fugu Association and executive director of Japan Globefish Association (as of 2015).

亀井　一洋Kazuhiro Kamei

Maruya Honten Meieki Branch まるや本店　名駅店 Nagoya Station, Aichi Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / General

安仁屋　啓泰Keitai Aniya

Mr. Aniya has honed his skills dedicated to cooking and continues to pursue the real essence of Japanese cuisine.

Interested in cooking, he joined "Maruya Honten" from Okinawa upon graduation from high school and learned the basics of Japanese cuisine. While gaining experience at each branch, he has worked to become an eel chef and is now actively mentoring junior chefs. With many years of experience, he always works hard to further satisfy his customers.

安仁屋　啓泰Keitai Aniya

tawara tawara Korinbo/Katamachi, Ishikawa French,Italian/French / General / French / Wine

俵　徹也Tetsuya Tawara

The Chef's Recommendations

Based on his experiences and passion in Kyoto and France, Mr. Tawara creates a gentle fusion of Japanese and French cuisines.

He was born in 1974 in Ishikawa. Inspired by a love for making things, he started his career as a chef. After honing his skills in Japanese cuisine at a restaurant in Kanazawa for three years, he moved to France. He gained experience for a total of three years at renowned restaurants in Provence and Perigord. After returning to Japan, he worked at Gion Okumura, a Kaiseki (tea-ceremony dishes)-style French restaurant in Kyoto, for four and a half years, where he further developed his skills in the fusion of Japanese and French cuisine. In 2012, he returned to his hometown, Kanazawa, and founded tawara. His creative and gentle cuisine, born from his experience in Kanazawa, France, and Kyoto, attracts food lovers inside and outside the prefecture.

俵　徹也Tetsuya Tawara

HANARÉ HANARE Miyako Island/Ishigaki Island, Okinawa Innovative/Fusion,Sosaku (creative) / General / French / General

反町　世俊Seigon Sorimachi

Mr. Sorimachi expresses inner art on plates through food.

He was born in 1981 in Shanghai. Started with Japanese cuisine, he trained extensively in Western, Italian, and French cuisine, and then spent six years abroad. After returning to Japan, he developed his own unique cuisine by fusing Yaeyama ingredients with techniques and seasonings from Japanese, Chinese, and Southeast Asian cuisines. As a result, he caught the attention of the hotel's executive chef, Mr. Hirata. He then became the chef of HANARÉ from its opening on June 1, 2022, to express Ryukyuan culture innovatively.

反町　世俊Seigon Sorimachi

Shiki Suikatei 四季　粋花亭 Hakodate, Hokkaido Japanese,Japanese / General

岩田　建一朗Kenichiro Iwata

He opened his own restaurant in Hakodate with his special selection of local ingredients.

He was born in Hokkaido in 1969. At the age of 19, he started his culinary career as a part-timer at the local restaurant in Hakodate. Moved to Tokyo when he was 24, he seriously started to pursuing his culinary career at a Japanese restaurant in Ginza and learned the basic. Further broadened his experience at a cuisine ryokan in Hakone, he returned to Hakodate, and opened [Shiki Suikatei] in Goryokaku town when he was 29. In 2009, the restaurant moved to the current location.

岩田　建一朗Kenichiro Iwata

Yakitori Imai 焼鳥　今井 Harajuku/Meiji-Jingumae, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)

今井　充史Takashi Imai

A budding talent that began with an obsession with the charms of yakitori (grilled chicken) at the famous Birdland.

Chef Imai was born in 1973 in Saitama Prefecture. In his 20's, he worked various odd jobs while he pursued a career as a rock musician. He started working at a high end Japanese restaurant at age 27 with the hope of being a cook, but was dissatisfied with the restaurant he chose for its high salary. Eventually, at age 29, with the thought of joining a restaurant he would personally like to eat at, he started working at the famous Birdland in Ginza. There, he was fascinated by the complexity of yakitori and immersed himself in that world. Following a stint at the Birdland in Kita-Senju, he opened Yakitori Imai in 2006.

今井　充史Takashi Imai

Ginza Cobau Namiki-dori branch 銀座コバウ並木通り店 Ginza, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

小山　展男Nobuo Oyama

Mr. Oyama warmly welcomes guests and offers sincere hospitality.

Mr. Oyama was born in 1982 in Osaka. When he visited a bar, he felt the pleasure of serving customers, and he entered the restaurant industry at 24. Starting in hotels and lounge bars, he worked and got experience in various genres, including an Italian restaurant, oyster bar, izakaya (Japanese-style pub), ramen shop, and game meat cuisine restaurant. After joining Ginza Cobau, he provides guest-oriented service with the pride and satisfaction of an upscale restaurant.

小山　展男Nobuo Oyama

Niku no Tajima Ogibashi Main Branch 肉の田じま　扇橋本店 Kiyosumi-Shirakawa, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

谷田川　良夫Yoshio Yatagawa

Mr. Yatagawa is the manager and head chef who has supported Niku no Tajima for many years with his confident judge of meat.

He was born in 1962 in Tokyo. In junior high school, he discovered the joy of cooking and entered the food industry. He has been working at Niku no Tajima for more than 40 years since he was a high school student and is now the manager and head chef of the restaurant. Of all the meats, it is especially difficult to judge the internal organs, but he found it enjoyable to identify good meat as he gained experience over the years. He is a chef who continues to hone his skills to provide his customers with the best meat in the best condition. His desire to serve high-quality meat is reflected in his cuisine.

谷田川　良夫Yoshio Yatagawa

Kyougushi Rokuhara 京串　六波羅 Akasaka, Tokyo Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / General / Tempura (battered, fried seafood and vegetables)

山口　秀次郎Hidejirou Yamaguchi

Mr. Yamaguchi is the head chef who established his own unique style of Kushiage preparation with Japanese soup stock.

He was born in 1943 in Kyoto. With strong encouragement from his aunt, he decided to become a chef. Entered the long-established Kushiage restaurant Shiruhisa, established in 1946, and began his full-fledged culinary training. Later, in 1982, he was involved in the launch of Rokuhara and became the manager and head chef. He has established an original style in which carefully selected ingredients are not skewered as they are but with a few extra touches. For more than 40 years, he has been at the forefront of preserving the taste of Rokuhara.

山口　秀次郎Hidejirou Yamaguchi

Restaurant ranking

Browsing history

Restaurant DESTINA

Mr. Ueno is a wise chef who worked at famous restaurants in Paris and Japan.

#Nikutoieba Matsuda Nara Main Branch

Offering a variety of elaborate dishes prepared with local Nara ingredients.

Sushi Matsumoto

World renowned chef of traditional Tokyo-style Sushi in Kyoto.

Asagaya Birdland

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

XEX WEST

Communication with guests is important.

Kappa Ramen Honpo Sennichimae Branch

A big ramen lover decided to make ramen noodles by himself

Hyotei Main Branch

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

Sushi Monji

Mr. Moji values the spirit of hospitality more than anything else and provides visitors a blissful moment.

Originator of Teppanyaki Steak Misono Shinjuku branch

Know everything about Teppanyaki. Fully enjoy his dishes with the original savory tastes of the ingredients.

Iriya Kishimojin-monzen Nodaya

The chef is the head of a cook agency, but he is leading other chefs with his excellent skills, not by his lineage.

beef by KOH Hiroo Main Branch

With an experience in a Michelin-listed restaurant, Mr. KOH continues to express New York culture.

Fugu Ryori Tomoe

His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.

Maruya Honten Meieki Branch

Mr. Aniya has honed his skills dedicated to cooking and continues to pursue the real essence of Japanese cuisine.

tawara

Based on his experiences and passion in Kyoto and France, Mr. Tawara creates a gentle fusion of Japanese and French cuisines.

HANARÉ

Mr. Sorimachi expresses inner art on plates through food.

Shiki Suikatei

He opened his own restaurant in Hakodate with his special selection of local ingredients.

Yakitori Imai

A budding talent that began with an obsession with the charms of yakitori (grilled chicken) at the famous Birdland.

Ginza Cobau Namiki-dori branch

Mr. Oyama warmly welcomes guests and offers sincere hospitality.

Niku no Tajima Ogibashi Main Branch

Mr. Yatagawa is the manager and head chef who has supported Niku no Tajima for many years with his confident judge of meat.

Kyougushi Rokuhara

Mr. Yamaguchi is the head chef who established his own unique style of Kushiage preparation with Japanese soup stock.