Chef search result : Page 48

Maruya Honten JR Nagoya Station Branch まるや本店JR名古屋駅店 Nagoya Station, Aichi Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / General

坂本恵利Eri Sakamoto

Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.

From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.

坂本恵利Eri Sakamoto

RESTAURANT ASADOR CarneSio RESTAURANT ASADOR CarneSio Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi Steak,Yakiniku/Steak / General / Steak / Wine

加藤　俊明Toshiaki Kato

Attracted by the authentic taste, Mr. Kato devoted himself to Italian cuisine.

He was born in 1976 in Tokyo. After graduating from high school, he went on a trip to Rome with friends and was so impressed by the delicious food he tasted there that he decided to enter the culinary world. After graduating from Tama Technical College For Cooking, he joined WDI Capricciosa Corporation. When the president of the current company decided to start his own business, he was invited to join the company in 2005. Currently, Mr. Kato is the head chef at "RESTAURANT ASADOR CarneSio" and also serves as the company's vice president.

加藤　俊明Toshiaki Kato

Japanese Cuisine RAKUSEIAN 日本料理　楽精庵 Atami, Shizuoka Japanese,Japanese / Kaiseki (traditional multi-course meal) / Wine / Sake

神山　亮Ryo Kamiyama

Mr. Kamiyama's all efforts are for the smiles of guests. He is a cook who takes genuine care of every process.

Mr. Ryo Kamiyama was born in 1978 in Okinawa. He was thinking of acquiring practical skills during his junior high school years, then saw a TV show about a chef that inspired him to be it to make people happy. So, he went to a cooking college and trained in Osaka hotels and Japanese restaurants. In 2017, He became head chef at ATAMI KAIHOUROU, a luxury hotel, and also supervises the menu at its restaurant RAKUSEIAN. He has never compromised on all aspects of providing guests with food, such as plating, selection of ingredients, and dishes.

神山　亮Ryo Kamiyama

Genghis Khan Hitsujikai no Mise "Itadakimasu" ジンギスカン羊飼いの店『いただきます。』 Susukino, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Hokkaido Cuisine

中島　康晴Yasuharu Nakajima

Yasuharu Nakajima serves up Hokkaido soul food using only the finest ingredients sourced from the very same island he calls home.

Although he was born in Kyoto on April 12th, 1961, Yasuharu Nakajima moved to Sapporo when he was just 100 days old. His first encounter with the restaurant business was when he got a job in one while still a student, although he then went on to work in an unrelated sector for many years. However, Genghis Khan, Hokkaido's soul food, managed to bring him back to the culinary world. Nakajima wanted to open a restaurant that specialized in Hokkaido-bred lamb, so he decided his first step would be to raise his own sheep. Over a period of years, he slowly built up his flock until nine years later in 2012, when he was finally able to open his restaurant, Genghis Khan Hitsujikai no Mise "Itadakimasu". As an adult who has a responsibility towards food, Nakajima also runs projects to strengthen ties with children.

中島　康晴Yasuharu Nakajima

M no Yakiniku Fukushima Main Branch Mの焼肉　福島本店 Osaka Station/Umeda Station, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

筒井　啓太Keita Tsutsui

Mr. Tsutsui always strives for growth through his diversified experiences and solid skills.

He was born in 1994 in Hyogo. Since childhood, he has been fascinated by careers that bring joy to people, which led him to become a chef. He gained experience working in an Italian restaurant while studying at Tsuji Culinary Institute. Even after graduation, he developed his skills at a renowned Italian restaurant. After enhancing his specialized knowledge and skills, he started working at his current company to challenge himself in a new field. While emphasizing not only cooking but also communication skills, he showcases his skills at M no Yakiniku Fukushima Main Branch.

筒井　啓太Keita Tsutsui

Teppanyaki THE Nanami APA Hotel & Resort Ryogoku Eki Tower 鉄板焼　THE七海　アパホテル＆リゾート　両国駅タワー Ryogoku/Kikugawa, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Cocktail

小沼　俊介Shunsuke Konuma

Mr. Konuma is an experienced chef who has brought joy to many people.

He was born in 1964 in Tokyo. After working as a chef at Hotel New Otani for four years, he served at the renowned French restaurant KM for another four years. Then, he joined the Shin Takanawa Prince Hotel (now the Grand Prince Hotel Shin Takanawa) and spent 20 years there as a chef. After that, he joined the current company to pursue new challenges. He now serves as the head chef at Teppanyaki THE Nanami in the APA Hotel & Resort Ryogoku Eki Tower. He has brought joy to many guests.

小沼　俊介Shunsuke Konuma

Benoit Tokyo ブノワ東京 Harajuku/Meiji-Jingumae, Tokyo French,Italian/French / Wine / French / Cake

野口　貴宏Takahiro Noguchi

Inspired by Alain Ducasse's spirit, and became the chef at Benoit.

Mr. Noguchi has trained in France at Domaine de Beauvois near Tours and at Le Choiseul in Amboise. After returning to Japan, he built his career at Chez Matsuo, serving as head chef. Inspired by Alain Ducasse's culinary style and philosophy, particularly the emphasis on vegetables and jus, he became the sous chef at the opening of Benoit Tokyo in September 2005. In April 2011, he was appointed as the head chef.

野口　貴宏Takahiro Noguchi

Sushi Tsutsumi すし堤 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

堤　昌平Shohei Tsutsumi

Born in Kumamoto and trained in Osaka, refining the masterful skills to perfection.

Mr. Tsutsumi was born in 1989 in Kumamoto. Raised in a family of sushi chefs, he joined the family business at 15. After three years of training, he honed his skills at a Japanese restaurant in Osaka for about 15 years. With a foundation of solid technique and refined sensibility, he went on to establish his own restaurant, Sushi Tsutsumi. His sushi pursues a sense of harmony between the ingredients and rice, paying particular attention to bringing out the natural appeal of the ingredients to the fullest.

堤　昌平Shohei Tsutsumi

Sabatini di Firenze Tokyo Branch サバティーニ　ディ　フィレンツェ　東京店 Hibiya/Yurakucho, Tokyo Italian,Italian/French / Italian / Steak / Wine

BALDI VIRGIGLIOBaldi Virgiglio

Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.

Mr. Virgiglio was born in 1951 in Lucca, Tuscany, Italy, where the main restaurant is located. He specializes in Tuscan cuisine, which he has been familiar with since childhood. He has been studying since the age of 17 in Italy and France. He devoted himself to learning in Italy at "San Domenico Palace Hotel", "Harry's Bar", "AL SORRISO", and other such famous Michelin-starred restaurants. In 1981, he became a chef at Sabatini di Firenze Tokyo branch. He brings Japan the spirit of orthodox Italian cuisine that emphasize unique ingredients.

BALDI VIRGIGLIOBaldi Virgiglio

SPICE LAB TOKYO SPICE　LAB　TOKYO Ginza, Tokyo Innovative/Fusion,Sosaku (creative) / Indian / General / French

Tejas SovaniTejas Sovani

An up-and-coming chef from India who has worked in some of the world's most famous restaurants.

Mr. Tejas Sovani studied at "noma" in Copenhagen and has worked as a sous executive chef at luxury hotels "The Oberoi" and "AMAN" in India. With the flexible sensibility and solid skills accumulated at restaurants around the world, he freely uses spices to create delicate and original dishes. He pursues elegant, gastronomic modern Indian cuisine out of an extraordinary passion for cooking, where he says, "Established concepts create nothing."

Tejas SovaniTejas Sovani

Pes. Pes.ペス Nagoya Station, Aichi Mexican/Central American,Global/International / Mexican/Central American / Brazilian/South American / Wine

岡山　雄磨Yuma Okayama

Mr. Okayama opened his restaurant inspired by Peruvian and Latin American cuisine, which was a new frontier for him.

He was born in 1988 in Aichi. His interest in cooking began when he was young, watching his mother cook at home and helping her in the kitchen. After graduating from culinary school, he started his career at an Italian restaurant in Nagoya. Having accumulated training at many famous restaurants, he moved to Italy when he was 24 years old. After returning to Japan, he became a chef at an Italian restaurant in Tokyo. Upon returning to Nagoya, he was involved in the launch of a Peruvian restaurant and was fascinated with Peruvian cuisine, which he had no experience with. In November 2022, he opened Pes. and became independent.

岡山　雄磨Yuma Okayama

Hokkaido Yakiniku Kitaushi 北海道焼肉北うし Susukino, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Wine

木谷　喬Takashi Kiya

Mr. Kiya entered the yakiniku industry at 16, admiring the senior chef at his part-time job.

He was born in 1987 in Hokkaido. Inspired by a senior chef at his part-time job, he aspired to become a chef. At 16, he entered the yakiniku industry and honed his skills as a chef. He has mastered cutting techniques according to the part and marbling of the meat that brings out the best flavor. In August 2021, he opened Kitaushiwith the desire to make the best yakiniku restaurant in Sapporo by combining the finest ingredients only Hokkaido can offer with the best cooking techniques.

木谷　喬Takashi Kiya

Nikuya Setsugekka NAGOYA 肉屋雪月花NAGOYA Nagoya Station, Aichi Kaiseki (course menu),Japanese / General / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

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 (Japanese barbecue) 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

Sushi Akagi 鮨　赤木 Kita-Shinchi, Osaka Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Italian

赤木　伸行Nobuyuki Akagi

Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.

He was born in 1981 in Okayama. Having a desire to make a living with all his skills, he decided to become a chef. He had studied Italian cuisine before changing to be a sushi chef. After studying hard and gaining management experience at the Sushi Akazu Group, where guests can casually enjoy high-quality sushi, he became independent in June 2022. While following the group's tradition, he uses his experience as a former Italian chef to create sushi from his unique perspective, delighting guests with a new worldview.

赤木　伸行Nobuyuki Akagi

Gion Shirakawa Ramen 祇園白川ラーメン Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Miso Ramen (miso sauce ramen),Ramen (noodles) / Donburi (rice bowl) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen)

石浦　達也Tatsuya Ishiura

The goal is to make the ramen restaurant loved by many people in the region and beyond.

Mr. Ishiura was born in 1975 in Kyoto. As part of the town's revitalization project, he decided to open a ramen restaurant and moved from another industry. After training at a famous Hokkaido ramen restaurant, where he had a connection at a shopping district event, he opened Gion Shirakawa Ramen with his brother in 2018. He is now the owner of the restaurant. With a theme of "Miso Ramen from Kyoto that makes you want to eat it again," he aims to make his ramen restaurant familiar to many people in the community and beyond.

石浦　達也Tatsuya Ishiura

Mahoroba Irori Shinsaibashi まほろば囲炉裏　心斎橋 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Unagi (eel) / Yakiniku (Japanese BBQ)

大嶋　毅志Tsuyoshi Oshima

A manager who has honed his skills mainly in Japanese cuisine and welcomes guests with courteous service.

Mr. Oshima was born in 1975 in Kyoto. His interest in eating and drinking led him to choose a life as a chef. In 2016, he entered Bar Hakushaku and started his career in earnest. Then, he studied at Restaurant Bar REST and accumulated more experience as a chef at the seaside restaurant Kaibo-tei in Maizuru-shi, Kyoto. In 2017, he joined Mahoroba Iroriyaki Shinsaibashi. Currently, he responds to everything from cooking to hospitality as a restaurant manager.

大嶋　毅志Tsuyoshi Oshima

Oku-Akasaka Sushi Tanji 奥赤坂　鮨　淡師 Akasaka, Tokyo Sushi,Japanese / General / Sushi / Japanese Tea

?田　達央Tatsuo Takada

Mr. Takada delivers a sense of Japan that can only be offered in his restaurant.

He was born in 1985 in Fukuoka. Initially, he worked as a sales representative for IRIS OHYAMA and GURUNAVI. Then, he established a restaurant company and became involved in restaurants as an operation. After retiring, he trained at a high-end Sushi restaurant and later became independent. Currently, he is the owner and chef of Sushi Tanji. He selects high-quality ingredients from all over Japan, including marine products that his hometown, Kyushu, is proud of. In a space with a Japanese atmosphere, he conveys "Japaneseness that can be delivered only in that place."

?田　達央Tatsuo Takada

Gion Shizuka 祇園　静水香 Gion, Kyoto Kyoto Cuisine,Japanese / Kyoto Cuisine / General / Sake

澤田　和巳Tatsumi Sawada

An experienced chef who has fascinated international diners spins a new tale in Kyoto.

Mr. Sawada started his career as a chef at Gion Maruyama, a long-established restaurant with two Michelin stars. Having gained experience in prestigious restaurants, he was the head chef of a restaurant in Tokyo, where he achieved three consecutive Michelin stars. He also worked as a head chef at luxury hotels abroad, attracting guests worldwide. In July 2024, he returned to Kyoto and assumed the head chef position at Gion Shizuka. The sincerity and warmth in his cooking always attract visitors.

澤田　和巳Tatsumi Sawada

WAJO WAJO Daikanyama, Tokyo Italian,Italian/French / Italian / Western Sosaku (creative cuisine)

遠藤　泰一Taiichi Endo

The joy of making delicious pasta paved the way to becoming a chef.

While working part-time at a restaurant to earn a living, Mr. Endo became interested in how to make delicious pasta. The intense joy he experienced in the process changed his career path and made him decide to become a chef. After training at the Michelin-starred Schoneck, he worked as a chef in various locations before opening Evoluzione in Ibaraki at 40. In 2022, he took over as chef at WAJO. His philosophy is to make the joy of others his own and to provide happiness through his cooking.

遠藤　泰一Taiichi Endo

Kurubushi 踝 Tenjinbashi/Tenjinbashi-suji, Osaka Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

本田　喜世一Kiyokazu Honda

Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.

He was born in Shiga and is the head chef of Kurubushi. Having loved cooking since childhood, he was fascinated by the work of bringing joy to people through food, which led him to become a professional. After training at a Japanese restaurant in Shinsaibashi, he joined the renowned Tenma restaurant, Sousaku Shubou Nakanaka, in 2015, where he honed his imagination and cooking skills to make the most of seasonal ingredients, which is the restaurant's motto. In 2020, he became the head chef of the restaurant's 2nd location, Sousaku Shubou Sou Sou. After developing it into a popular restaurant, he was appointed to his current position when the 3rd restaurant, Kurubushi, opened in the fall of 2022. Through seasonal kaiseki courses, he is presenting the culmination of his experience.

本田　喜世一Kiyokazu Honda

Restaurant ranking

Browsing history

Maruya Honten JR Nagoya Station Branch

Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.

RESTAURANT ASADOR CarneSio

Attracted by the authentic taste, Mr. Kato devoted himself to Italian cuisine.

Japanese Cuisine RAKUSEIAN

Mr. Kamiyama's all efforts are for the smiles of guests. He is a cook who takes genuine care of every process.

Genghis Khan Hitsujikai no Mise "Itadakimasu"

Yasuharu Nakajima serves up Hokkaido soul food using only the finest ingredients sourced from the very same island he calls home.

M no Yakiniku Fukushima Main Branch

Mr. Tsutsui always strives for growth through his diversified experiences and solid skills.

Teppanyaki THE Nanami APA Hotel & Resort Ryogoku Eki Tower

Mr. Konuma is an experienced chef who has brought joy to many people.

Benoit Tokyo

Inspired by Alain Ducasse's spirit, and became the chef at Benoit.

Sushi Tsutsumi

Born in Kumamoto and trained in Osaka, refining the masterful skills to perfection.

Sabatini di Firenze Tokyo Branch

Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.

SPICE LAB TOKYO

An up-and-coming chef from India who has worked in some of the world's most famous restaurants.

Pes.

Mr. Okayama opened his restaurant inspired by Peruvian and Latin American cuisine, which was a new frontier for him.

Hokkaido Yakiniku Kitaushi

Mr. Kiya entered the yakiniku industry at 16, admiring the senior chef at his part-time job.

Nikuya Setsugekka NAGOYA

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

Sushi Akagi

Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.

Gion Shirakawa Ramen

The goal is to make the ramen restaurant loved by many people in the region and beyond.

Mahoroba Irori Shinsaibashi

A manager who has honed his skills mainly in Japanese cuisine and welcomes guests with courteous service.

Oku-Akasaka Sushi Tanji

Mr. Takada delivers a sense of Japan that can only be offered in his restaurant.

Gion Shizuka

An experienced chef who has fascinated international diners spins a new tale in Kyoto.

WAJO

The joy of making delicious pasta paved the way to becoming a chef.

Kurubushi

Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.