Chef search result : Page 47

Katsura Hanare かつら　はなれ Chayamachi/Nakazakicho, Osaka Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood

井上　桂Kei Inoue

Ms. Inoue wants you to enjoy the most delicious way to eat seasonal ingredients.

She was born in 1977 in Osaka. After experiencing various cooking genres, such as Kappo, hotels, and Japanese restaurants, she became independent in 2007 with the opening of Wasai Chubo KATURA. Currently, she is responsible for the kitchens of two restaurants, Wasai Chubo KATURA and Katsura Hanare. She believes that delicious food makes people happy, so she herself tries to enjoy cooking.

井上　桂Kei Inoue

Sabatini di Firenze Daimaru Tokyo Branch サバティーニ・ディ・フィレンツェ　大丸東京店 Marunouchi, Tokyo Italian,Italian/French / Italian / Pasta / Steak

古田　稔Minoru Furuta

Mr. Furuta decided to become a craftsman to acquire expertise and entered the culinary world.

Mr. Minoru Furuta was born in 1965 in Saitama. He studied under Mr. Bardi at Sabatini di Firenze Tokyo for 16 years, then worked as a sous chef at Sabatini di Firenze Daimaru Tokyo branch for 7 years. After that, he studied traditional cuisine and became a sous chef at Sabatini di Firenze Daimaru Tokyo in 2007 for 7 years. In 2014, he became a head chef at the Western-style restaurant Ginza Grill Cardinal. Then, he was appointed head chef at Sabatini di Firenze Daimaru Tokyo in 2020.

古田　稔Minoru Furuta

BLACK TERRACE BLACK TERRACE Ikejiri-Ohashi/Mishuku, Tokyo Steak,Yakiniku/Steak / General / Seafood / Steak

小川　健太Kenta Ogawa

Fascinated by BLACK TERRACE, Mr. Ogawa turned from a photographer to the world of food.

He was born in 1992 in Kanagawa. When he was working as a photographer after graduating from university, he reached a turning point when he met BLACK TERRACE. That restaurant has a unique atmosphere which fascinated him, then he decided to transition into a chef. Having always enjoyed cooking, he began his career as a chef at the age of 25. After that, he has devoted himself to further study and is now active as a chef. He pursues sensitive cuisine worthy of the expressive restaurant.

小川　健太Kenta Ogawa

Kobe Aburi Bokujo Umeda Main Branch 神戸　あぶり牧場　梅田本店 Osaka Station/Umeda Station, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Korean / Yakiniku (grilled meat)

寺本　蒼Sora Teramoto

Mr. Teramoto is passionate about conveying the appeal of meat and supports the restaurant's growth.

He was born in Osaka in 1994. When he joined Kobe Aburi Bokujo Umeda Main Branch as a part-time staff when it opened, he was deeply impressed by the skillful knife work of the meat specialists. Through gaining experience, he noticed how each piece of beef's marbling and muscle structure is unique. Captivated by the profound complexity of meat, he decided to pursue a career as a chef. Now, as the manager, he draws on his experience and skills to also focus on training the staff.

寺本　蒼Sora Teramoto

Sushi Isono 鮨　いその Odori Park, Hokkaido Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

磯野　直大Naohiro Isono

He chose to enter the cooking field to spend his whole life doing what he likes.

He was born in Hokkaido. After graduating from a university in Sapporo, he started working at an office as a salaryman. Though he was happy with it, he decided to enter the cooking field to do what he loves. After training at a sushi shop in Otaru through the introduction of his acquaintance, he had further training in Tokyo for 2 more years to be a more confident chef. He returned to Hokkaido to open [Sushi Isono], and currently, he makes his best efforts to give excellent service to his guests, making use of his experience.

磯野　直大Naohiro Isono

RUBY JACK'S Steakhouse & Bar RUBY JACK’S Steakhouse＆Bar Akasaka, Tokyo Steak,Yakiniku/Steak / Steak / Seafood / Hamburger Steak

マシュークラブMatthew Crabbe

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.

マシュークラブMatthew Crabbe

KYOTO STAR BAR KYOTO STAR BAR Kiyamachi/Pontocho, Kyoto Bar/Cocktails,Bars (pubs) / Cocktail

松田　高雅Takamasa Matsuda

Realized that "eating delicious food" is crucial.

Mr. Matsuda was born in 1980 in Kyoto. After 10 years as a company employee, he was forced to retire due to illness, and he had time to think slowly about his future life. At that time, he realized that "Eating delicious food" was his highest priority, and he aspired to a cooking job with customer service. After working at a Western cuisine restaurant, a Japanese restaurant, and a ramen restaurant, he entered STAR BAR GINZA and started training. In March 2022, he was appointed manager of the Kyoto branch, KYOTO STAR BAR.

松田　高雅Takamasa Matsuda

Tempura Kitagawa 天ぷら北川 Ebisu, Tokyo Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Sake

村田　直彦Naohiko Murata

A Tempura and Sushi master offers a new impression through skills accumulated from the age of 16.

Mr. Murata was born in 1982 in Shizuoka. Raised in a family of sushi chefs, he began his apprenticeship at the age of 16 at his family's. At a Michelin two-star tempura restaurant, he learned the essentials of tempura by watching and learning directly from the master next to the main counter. After that, he thoroughly mastered fish preparation and aging skills at a one-star sushi restaurant. Seeking to explore a different angle from tempura, he honed his unique sensibility in the world of sushi. His dishes are the result of his broad experience and deep inquisitiveness, reflecting his respect for the ingredients and his mastery of cooking.

村田　直彦Naohiko Murata

Focacceria la Brianza Focacceria la Brianza Nihonbashi, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

野口　大策Daisaku Noguchi

Mr. Noguchi provides the once-in-a-lifetime taste created by experience and sensibility.

He was born in 1989 in Kagoshima. When he was young, his sister's cooking attracted him to cooking. After a long career at Yamanoue, a prestigious hotel in Tokyo, he studied at the Salone Group and deepened his experience in Saitama. After that, he joined the current restaurant, Focacceria la Brianza, to pursue his own style. His cooking is delicate and passionate, and his skills are highly praised.

野口　大策Daisaku Noguchi

Izakaya Tanuki 居酒屋たぬき Nishi-Azabu, Tokyo Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Japanese Sosaku (creative cuisine) / Kamameshi (rice cooked in an iron pot)

酒井　健Ken Sakai

The head chef, Mr. Sakai, creates innovative and creative dishes that transcend the category of Japanese cuisine.

After gaining experience as a chef at a well-established hotel, he went to France and spent four years studying authentic French cuisine. Upon returning to Japan, he worked as a head chef of Italian and Spanish restaurants in addition to French cuisine. Currently, as head chef of Izakaya Tanuki, he pursues Japanese cuisine that incorporates the essence of various genres and French techniques. Every day, he devotes himself to preparing creative dishes prepared with a great deal of effort. Because he wants his customers to be happy, he pays careful attention to all aspects of the food, space, and service.

酒井　健Ken Sakai

Restaurant LA Veranda APA Hotel & Resort Ryogoku Eki Tower レストランラ・ベランダアパホテル＆リゾート両国駅タワー Ryogoku/Kikugawa, Tokyo Buffet,Buffet / General / General / Steak

笹本Sasamoto

Mr. Sasamoto's culinary journey began with the presence of his uncle, a chef, and his love for his family.

He was born in 1995 in Chiba. Influenced by his uncle, a chef who ran a traditional Japanese inn, and through his own cooking experience for his family, he gradually became fascinated by cooking. In 2014, he joined APA Hotel. For 10 years, he has experience as a chef at 5 restaurants: 5 years at APA Hotel & Resort Tokyo Bay Shiomi, 1 year at APA Hotel & Resort Tokyo Bay Makuhari, and 4 years at APA Hotel & Resort Ryogoku Eki Tower. Currently, he is working at Restaurant La Veranda in the APA Hotel & Resort Ryogoku Eki Tower.

笹本Sasamoto

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

Hibi Sakanazuki Toboku 日々魚数寄　東木 Higashi Chaya District, Ishikawa Japanese,Japanese / General / Cookshop

東木　宏憲Hironori Toboku

The Chef's Recommendations

His dishes reflect a long and diverse history of cooking professionally across the country.

He was born in 1982 in Ishikawa Prefecture. During his time in high school, he took on a part-time job at a yakitori (grilled chicken) restaurant, and the food there delighted him so much that he decided to enter culinary school after his high school graduation. After that, he went on to develop his skills at a traditional Japanese restaurant in Kanazawa and a Japanese-style inn in Kyoto, as well as a Kaiseki (course meal) restaurant in Kagurazaka and a Japanese restaurant in Ginza called Uchiyama. He also spent time in Italy working at Japanese restaurants there. After he returned to Japan, he set out on his own to take his current position. He is also a certified sommelier and sake (Japanese alcohol) master.

東木　宏憲Hironori Toboku

HOMMAGE HOMMAGE Asakusa, Tokyo French,Italian/French / French / Wine

荒井　昇Noboru Arai

The Chef's Recommendations

Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.

He was born in 1974 in Tokyo. After graduating from junior high school, he went to a cooking school and had training at restaurants in Tokyo. At the age of 24, he went to France to work for restaurants with the stars such as [Auberge de Cimes] in Paris and [Auberge La Feniere] in Southern France. After coming back to Japan, he worked at Tsukiji Fish Market for 1 year to save money, then opened [HOMMAGE] at the age of only 26. He is currently offering original French dishes that can be created only in Tokyo, in his hometown Asakusa.

荒井　昇Noboru Arai

Restaurant Pavé レストラン　パヴェ Nagasaki City, Nagasaki French,Italian/French / General / French / European

大曲　哲也Tetsuya Omagari

Based on French skills, Mr. Omagari shows off the deliciousness of Western and local food in Nagasaki.

He was born in 1978 in Nagasaki. A chef at Restaurant Pavé. In high school, he knew the fun and joy of cooking and aspired to be a professional. After graduating from cooking school, he started his career at Nagasaki Tokyu Hotel, the predecessor of ANA Crowne Plaza Hotel Nagasaki Glover Hill. Focusing on French, he learned a wide range of skills in Western cuisine. In 2012, after renewing the current hotel and restaurant, he continued to study further and became his current position. He delivers a variety of Western food that everyone can enjoy, with sincere work.

大曲　哲也Tetsuya Omagari

Benoit Kyoto ブノワ京都 Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Bistro,Italian/French / French / Others / Wine

秋田　秀樹Hideki Akita

Mr. Akita creates new dishes based on French culinary techniques and the spirit of his master.

He was born in 1976 in Osaka. Inspired by the allure of French cuisine on a TV show, he aspired to become a chef and enrolled in Osaka Abeno Tsuji Culinary Institute. Deeply impressed by Mr. Bernard Loiseau at Kobe Kitano Hotel, he honed his skills at Le Meurice in Paris and Le Petit Nice Passedat in Marseille. Then, he was deeply influenced by Mr. Alain Ducasse when he was involved in the opening of MUNI Kyoto Alain Ducasse in 2020. In July 2023, he assumed the executive chef at Benoit Kyoto.

秋田　秀樹Hideki Akita

Japanese Omakase Restaurant YOSAKURA 日本料理　世桜 Minamisemba, Osaka Japanese,Japanese / General / Japanese Beef Steak / Sushi

安部　七波Nanami Abe

Ms. Abe leaves her living proof by doing valuable work for the world and others.

She was born in 1994 in Nagasaki. With a high aspiration to contribute to world peace, she is now working in the kitchen of YOSAKURA to connect people worldwide through food. In addition to training at a culinary school and a kappo restaurant, she has also managed a membership ramen restaurant. When it comes to making guests smile, she spares no effort to consider even the most minor details, such as the selection of food ingredients and tableware. With warm and heartfelt customer service, she continues to contribute to the happiness of visitors today.

安部　七波Nanami Abe

Sushiya Nobu すしや宣 Hiroo, Tokyo Sushi,Japanese / Sushi / Soba (noodles) / Sake

皆川　宣央Nobuo Minagawa

Experience and passion poured into each dish, an endless pursuit of Japanese beauty.

Mr. Minagawa was born in 1983 in Gunma. From an early age, he loved to create things with his own hands, and as he grew up, he became deeply fascinated with the artistry of Japanese cuisine. After eight years of training at a sushi restaurant, he worked at a Japanese cuisine and Unagi (eel) dishes restaurant for ten years, followed by two years honing his skills at a soba specialty restaurant. In 2022, he opened Sushiyab Nobu, offering an original course featuring a wide range of dishes, including sushi, Japanese cuisine, and soba.

皆川　宣央Nobuo Minagawa

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

Ginza Fujita 銀座ふじた Ginza, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

藤田　雅之Masayuki Fujita

Mr. Fujita, who is devoted to Japanese cuisine, fascinates guests with his exploration of flavors and seasonal Japanese dishes brought by his careful work.

He was born in 1975 in Fukui and owns Ginza Fujita. He grew up familiar with a wide variety of ingredients and cuisine at his father's restaurant and has been in the kitchen since childhood. At an early stage, he acquired cooking techniques that are completed with the five senses, such as sound and aroma and has continued his quest for the essence of deliciousness. After running his restaurant in Fukui, he moved to Tokyo to study at a famous restaurant there. In April 2022, he opened his current restaurant in Ginza. Every day, with sincere efforts, he develops courses rich in seasonal flavors, showing the climax of his life as a chef.

藤田　雅之Masayuki Fujita

Restaurant ranking

Browsing history

Katsura Hanare

Ms. Inoue wants you to enjoy the most delicious way to eat seasonal ingredients.

Sabatini di Firenze Daimaru Tokyo Branch

Mr. Furuta decided to become a craftsman to acquire expertise and entered the culinary world.

BLACK TERRACE

Fascinated by BLACK TERRACE, Mr. Ogawa turned from a photographer to the world of food.

Kobe Aburi Bokujo Umeda Main Branch

Mr. Teramoto is passionate about conveying the appeal of meat and supports the restaurant's growth.

Sushi Isono

He chose to enter the cooking field to spend his whole life doing what he likes.

RUBY JACK'S Steakhouse & Bar

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

KYOTO STAR BAR

Realized that "eating delicious food" is crucial.

Tempura Kitagawa

A Tempura and Sushi master offers a new impression through skills accumulated from the age of 16.

Focacceria la Brianza

Mr. Noguchi provides the once-in-a-lifetime taste created by experience and sensibility.

Izakaya Tanuki

The head chef, Mr. Sakai, creates innovative and creative dishes that transcend the category of Japanese cuisine.

Restaurant LA Veranda APA Hotel & Resort Ryogoku Eki Tower

Mr. Sasamoto's culinary journey began with the presence of his uncle, a chef, and his love for his family.

Shiki Suikatei

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

Hibi Sakanazuki Toboku

His dishes reflect a long and diverse history of cooking professionally across the country.

HOMMAGE

Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.

Restaurant Pavé

Based on French skills, Mr. Omagari shows off the deliciousness of Western and local food in Nagasaki.

Benoit Kyoto

Mr. Akita creates new dishes based on French culinary techniques and the spirit of his master.

Japanese Omakase Restaurant YOSAKURA

Ms. Abe leaves her living proof by doing valuable work for the world and others.

Sushiya Nobu

Experience and passion poured into each dish, an endless pursuit of Japanese beauty.

HANARÉ

Mr. Sorimachi expresses inner art on plates through food.

Ginza Fujita

Mr. Fujita, who is devoted to Japanese cuisine, fascinates guests with his exploration of flavors and seasonal Japanese dishes brought by his careful work.