Chef search result : Page 49

Tokachi-butadon Ippin Sapporo Station Stellar Place Branch 十勝豚丼いっぴん　札幌駅ステラプレイス店 Sapporo Station, Hokkaido Japanese,Japanese / General / Donburi (rice bowl) / Hokkaido Cuisine

中村　貴紀Takanori Nakamura

The phrase customers say how delicious the food was, is everything the chef works for

While still a student, he discovered the joy of cooking while working part-time at an Izakaya (Japanese pub). After that, he managed a number of restaurants for “Muroran Yakitori Yoshidaya” and “Tokachi Butadon Ippin” before assisting in the opening of a branch restaurant at Stellar Place. With his creed of making each and every dish with the greatest of care, he goes about his daily preparations. He says that hearing customers tell him that his food was delicious is particularly moving. The butadon (pork bowl) prepared by Mr. Nakamura is infused with the gratitude he has for his customers, and people throng to the shop every day in search of that delicious taste.

中村　貴紀Takanori Nakamura

Yabu Distillery Restaurant Yabu Distillery Restaurant 養父蒸溜所 Minamisemba, Osaka French,Italian/French / French / Western Sosaku (creative cuisine) / Whisky

山本　健太郎Kentaro Yamamoto

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews.

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews. After serving as a banquet chef and chef at Restaurant Chambord within Rihga Royal Hotel Osaka, he worked at Restaurant Ruan within NIPPONIA HOTEL NARA and then at KENZO ESTATE WINERY Osaka Branch. Currently, he is a chef at Yabu Distillery Restaurant. Mr. Yamamoto has devised a wide variety of French dishes to pair with quality Japanese artisans' work in the creation of liquor. He offers a wide range of French cuisine to deepen the flavor of the liquor.

山本　健太郎Kentaro Yamamoto

GORA BREWERY PUBLIC HOUSE GORA BREWERY PUBLIC HOUSE Hakone/Gora, Kanagawa Dining Bar,Dining bar / Neapolitan Pizza / Steak / Craft Beer

熊谷　振一Shinichi Kumagai

Born in Akita, serving authentic pizza cultivated in training in Naples.

Mr. Kumagai was born in 1992 in Akita. While in high school, he began working part-time at a pizzeria in Yokohama and was so impressed with the pizza he ate that he decided to go into the culinary world. Upon the chef's recommendation, he entered a vocational school after graduating high school. He gained three years of experience at a cake shop in Kanagawa and honed his skills at a pizzeria in Tokyo. After about a year and a half of training in Naples by chance, he is currently showing off his skills at GORA BREWERY PUBLIC HOUSE.

熊谷　振一Shinichi Kumagai

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

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

HIYAMA HIYAMA Niseko/Kutchan/Rusutsu, Hokkaido Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

Kobe Beef Teppan Steak Sayaka 神戸牛鉄板ステーキ沙耶香 Shijokawaramachi/Teramachi, Kyoto Steak,Yakiniku/Steak / Steak

Wolfgang's Steakhouse Osaka ウルフギャング・ステーキハウス　大阪店 Osaka Station/Umeda Station, Osaka Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

新堂　裕史Hiroshi Shindo

Mr. Shindo makes guests smile with its superb steaks, which pay particular attention to quality, aging, and grilling.

He was born in 1970 in Osaka. With a strong passion for food that makes people smile, he decided to pursue a cooking career to acquire expertise. After training at a yakitori restaurant for four years, he honed his Japanese kappo cooking skills under Mr. Hideki Takashima at the famous kappo restaurant Kigawa Takashima. Then, he worked at Century Court Marunouchi but returned to Osaka due to personal circumstances. In 2019, by fate, he was appointed the kitchen manager at Wolfgang, a position he holds to this day.

新堂　裕史Hiroshi Shindo

Creative Dining La Veranda APA Hotel & Resort Tokyo Bay Shiomi 創作ダイニングラ・ベランダアパホテル潮見 Tatsumi/Ariake/Shinkiba, Tokyo Creative,Sosaku (creative) / General / General / Others

小野　翔太Shota Ono

The journey into cooking began with an interest in various industries.

Mr. Ono was born in 1999 in Hyogo. The inspiration to work in the food industry came from a desire, during his time at an agricultural high school, to experience the entire process from production to processing and sales, known as the sixth industrialization. After graduating from culinary school, he spent a year in vegetable production and processing in Tsuruoka City, Yamagata, which UNESCO recognized as a Creative City of Gastronomy. He then worked at a French restaurant in Tokyo before joining his current company. He left the company temporarily to help his mentor, a chef, with the opening of a restaurant in France and then returned to Japan. He is currently active at APA Hotel & Resort Tokyo Bay Shiomi.

小野　翔太Shota Ono

Sushi Tenkawa 鮨　天川 Ebisu, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

藤平　真一Shinichi Fujihira

Mr. Fujihira takes a new step forward as a restaurant owner, carrying a long-standing tradition.

He was born in 1990 in Tochigi. Born in a sushi restaurant in business since his grandfather's generation, he grew up close to cooking from an early age. After graduating from Musashino Cooking College, he trained at Sushi Tenkawa in Ginza, where he deepened his skills and knowledge. In 2011, he moved to Ebisu Hoshi, which opened as a branch in Ebisu and demonstrated his skills. In 2021, Hoshi took over the name of "Sushi Tenkawa," which was closed, and he became the owner of the newly born Sushi Tenkawa.

藤平　真一Shinichi Fujihira

Nagoya Kanko Hotel Oden Hyoshigi 名古屋観光ホテル　おでん　拍子木 Fushimi, Aichi Oden,Japanese / Nabe (hot pot) / Oden / Sake

青山　光Hikaru Aoyama

Using his experience and taking over the Japanese food culture, Mr. Aoyama also challenges himself to create new creations.

He was born in 1986 in Aichi. His father was a chef, naturally leading him to the culinary world. After training, he entered the Nagoya Kanko Hotel and was appointed as head chef upon the opening of "Hyoshigi" in August 2023. With a career of over 20 years, he is a master of Japanese cuisine and continues to hone his in-depth knowledge and skills in numerous cuisines.

青山　光Hikaru Aoyama

Higashiazabu Ito 東麻布　いと Azabu-Juban, Tokyo Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

伊東　彰Akira Ito

The passion to breathe new life into Japanese cuisine, cultivated at renowned restaurants and honed abroad.

Mr. Ito was born in 1986 in Miyazaki. Influenced by TV shows and manga during junior high school, he aspired to become a chef and went to a high school with a culinary course. After graduation, he moved to Tokyo and joined the prestigious Japanese cuisine restaurant Nadaman. He then trained under his master at renowned restaurants in Kagurazaka and Izu, gaining valuable experience over 10 years. Furthermore, he expanded his vision overseas and spent five years in Hong Kong. Upon returning to Japan and a period of preparation, he opened Higashiazabu Ito, a fusion-style Japanese cuisine restaurant.

伊東　彰Akira Ito

Ginza Inaba 銀座　稲葉 Shimbashi/Shiodome, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

稲葉　正信Masanobu Inaba

From Executive Chef at a top hotel to restaurant owner. A craftsman expanding the possibilities of Japanese cuisine.

Mr. Inaba was born in 1967 in Tokyo. With the opening of the Grand Hyatt Tokyo in Roppongi, he became the sous chef of Sushi Roku Roku. Afterwards, he participated in the opening of Japanese Cuisine Kazahana at the Conrad Tokyo in Shiodome and became executive chef in 2010. After that, he became executive chef at Resort Amanemu in Ise-Shima, Mie, where his breakfast was named "The Best Hotel Breakfasts in the world" by the American magazine "BRIDES". He currently demonstrates his skills at Ginza Inaba.

稲葉　正信Masanobu Inaba

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

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

Sushi Niebana 鮨にえばな Susukino, Hokkaido Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

小倉　一夫Kazuo Ogura

With a strong passion for food since childhood, Mr. Ogura has been active both domestically and internationally.

He was born in 1967 in Hokkaido. Since his family was a caterer, he has had a strong interest in food since childhood. It naturally occurred to him that his future dream was to become a chef, and he entered the culinary world after graduating from school. He honed his skills mainly in Japanese restaurants and sushi restaurants. Since then, he has worked overseas, in Singapore and Germany, as well as in Niseko, Otaru, and Sapporo. Currently, he is active at Sushi Niebana, which opened in February 2023.

小倉　一夫Kazuo Ogura

MUSIUM MUSIUM Roppongi, Tokyo Dining Bar,Dining bar / Cocktail / Whisky

梶原　威志Takeshi Kajiwara

Mr. Kajiwara is a bartender with various faces, offering conversation and drinks unique to the bar.

He was born in 1972 in Oita. While studying design at university, he began working part-time as a bartender. After graduation, he worked as an art director but also continued to hone his skills as a bartender, obtaining "Whiskey Professional" certification as a "Whiskey Connoisseur." He has diverse backgrounds, such as organizing his own band with deep knowledge of music. With a three-way approach featuring drinks, art, and music, he entertains guests who visit the bar.

梶原　威志Takeshi Kajiwara

Shabu-shabu Sukiyaki Unagi Yoshino しゃぶしゃぶ・すき焼き・鰻　吉野 Ginza, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Wagashi (traditional Japanese sweets)

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

Kani Kani Jo 蟹かに城 Nipponbashi, Osaka Japanese,Japanese / General / Crab / Fugu (blowfish)

陳　?Yu Chen

Over 20 years of experience in Japanese cuisine! Mr. Chen wants to bring smiles to people through delicious food.

Fascinated by Japanese food, he came to Japan and has been engaged in Japanese cuisine for more than 20 years, honing his skills. He has long been devoted to crab and blowfish cuisine in particular and has mastered those fields. After obtaining permanent residency in 2011, he further pursued his Japanese culinary skills. Having had the opportunity to be involved in the launch of Kani Kani Jo from the initial planning stages, he was appointed head chef when it opened. Every day, he strives to bring smiles to many people's faces with his exquisite cuisine, which is made with a little extra care, as well as high-quality ingredients such as crab and blowfish.

陳　?Yu Chen

Restaurant ranking

Browsing history

Tokachi-butadon Ippin Sapporo Station Stellar Place Branch

The phrase customers say how delicious the food was, is everything the chef works for

Yabu Distillery Restaurant

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews.

GORA BREWERY PUBLIC HOUSE

Born in Akita, serving authentic pizza cultivated in training in Naples.

HANARÉ

Mr. Sorimachi expresses inner art on plates through food.

Gion Shirakawa Ramen

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

HIYAMA

Kobe Beef Teppan Steak Sayaka

Wolfgang's Steakhouse Osaka

Mr. Shindo makes guests smile with its superb steaks, which pay particular attention to quality, aging, and grilling.

Creative Dining La Veranda APA Hotel & Resort Tokyo Bay Shiomi

The journey into cooking began with an interest in various industries.

Sushi Tenkawa

Mr. Fujihira takes a new step forward as a restaurant owner, carrying a long-standing tradition.

Nagoya Kanko Hotel Oden Hyoshigi

Using his experience and taking over the Japanese food culture, Mr. Aoyama also challenges himself to create new creations.

Higashiazabu Ito

The passion to breathe new life into Japanese cuisine, cultivated at renowned restaurants and honed abroad.

Ginza Inaba

From Executive Chef at a top hotel to restaurant owner. A craftsman expanding the possibilities of Japanese cuisine.

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.

Hokkaido Yakiniku Kitaushi

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

Sushi Niebana

With a strong passion for food since childhood, Mr. Ogura has been active both domestically and internationally.

MUSIUM

Mr. Kajiwara is a bartender with various faces, offering conversation and drinks unique to the bar.

Shabu-shabu Sukiyaki Unagi Yoshino

Sushi Monji

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

Kani Kani Jo

Over 20 years of experience in Japanese cuisine! Mr. Chen wants to bring smiles to people through delicious food.