Chef search result : Page 50

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

Wolfgang's Steakhouse Fukuoka ウルフギャング・ステーキハウス　福岡店 Sumiyoshi, Fukuoka Steak,Yakiniku/Steak / Steak / Wine

田山　欣彦Yoshihiko Tayama

Mr. Tayama takes great care in the quality, aging, and grilling of his food and gives guests moments of supreme bliss.

He was born in Osaka in 1976. Influenced by his father, who was a chef, he naturally pursued a career in the culinary field. He studied intensely at French and Italian restaurants in hotels for nine years and showed off his skills at house weddings and cafes. After joining Wolfgang's Steak House Osaka in 2015, he was appointed head chef of the Fukuoka branch in 2019 because of his solid culinary skills and leadership abilities that live up to the name of the high-class restaurant. In his daily work, he keeps the "taste of the finest steakhouses that impress even gourmets," which originated in New York.

田山　欣彦Yoshihiko Tayama

Tanka Main Branch たんか　本店 Hirao/Kiyokawa, Fukuoka Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Gyutan (beef tongue) / Yakiniku (grilled meat)

津田　武史Takeshi Tsuda

The Chef's Recommendations

Following in his parents' footsteps, he always creates cuisine that brings a smile to his customers' faces

Born in 1973 in Fukuoka Prefecture. His family owned and operated a restaurant that sparked his interest in natural ingredients and the culinary arts. In gratitude to his parents, and in admiration of their lifelong work, he aspired to become a chef himself. He trained at numerous restaurants in his hometown of Fukuoka. In 2010, he joined the Tanka Main Branch, where he works day in and day out to bring smiles to his customers' faces. He currently mans the kitchen, and is constantly in search of new flavors.

津田　武史Takeshi Tsuda

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)

GARDEN HOUSE HIROSHIMA GARDEN HOUSE HIROSHIMA Kamiyacho/Motomachi, Hiroshima Italian,Italian/French / Pizza / Beer / Steak

橋本　真吾Shingo Hashimoto

A chef who is particular about ingredients and brings out the best of them through simple cooking.

Mr. Hashimoto was born in 1983 in Hiroshima. His love of eating led him to a culinary career, and he became a chef at 24. After studying at Italian and French restaurants in Tokyo, he opened GARDEN HOUSE HIROSHIMA in August 2024. He is especially good at cooking with vegetables and is particular about using high-quality ingredients. Desiring to serve dishes that make the most of the ingredients' flavor, such as fresh local vegetables and seafood, he is a chef who creates simple but meticulously prepared dishes.

橋本　真吾Shingo Hashimoto

Jukusei Sushi Rita 熟成鮨利他 Fukushima/Noda, Osaka Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

小森　将也Masaya Komori

Mr. Komori is a sushi chef who makes his dream come true with his passion and reliable skills and continues to fascinate people.

He was born in 1987 in Osaka. He used to work in sales but left the job with a dream of owning a restaurant. To learn techniques and management methods, he studied for two years at a restaurant specializing in fish cuisine and two and a half years at a restaurant specializing in shellfish cuisine. In October 2019, he realized his dream by opening Jukusei Sushi Rita. Working hard to achieve his goals, he always makes sure to manage his business meticulously. He is also passionate about educating the next generation by sharing his skills with many people. The cuisine from his hands continues to bring smiles to his guests today.

小森　将也Masaya Komori

Sushi JIN-E 鮨　甚江 Shinjuku West Exit/Tochomae, Tokyo Sushi,Japanese

加藤　聡Satoshi Kato

Charmed by fish, Mr. Kato has followed the path of life as a sushi chef.

He was born in 1971 in Kanagawa. Born to a long family line of fishermen, he has been interested in fish since he was young. Because his family was often busy, he had many chances to cook in their place, and he was happy to please them with his cooking. His starting point as a chef was at the restaurant Sushitatsu in his hometown when he was 16 years old. Later on, at the age of 25, he came to Tokyo. In 2017, he opened Sakurazaka Kato in Akasaka. He shut down this restaurant during the COVID-19 pandemic but, blessed by fate, opened another restaurant, Sushi JIN-È. JIN-È is the trade name of the fishery business run by Mr. Kato's relatives, which he had planned to use someday as the name of his restaurant.

加藤　聡Satoshi Kato

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

Mutenka Yakiniku FOODLAB Tsukiji 無添加焼肉　FOODLAB　築地 Tsukiji, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)

川島　良太Ryouta Kawashima

Mr. Kawashima is a chef who uses his diverse career to deliver blissful moments.

He was born in 1984 in Tokyo. He has loved cooking since he was a child. Wanting to make a career out of such love, he dreamed of becoming a chef as his future dream. After graduating from school, he became a chef and began his training. He worked at an Italian restaurant for 3 years, a Japanese restaurant for 3 years, a restaurant specializing in chicken dishes for 5 years, and a medicinal herb restaurant for 4 years, gaining a wide variety of experience. Currently, he is a chef at "Mutenka Yakiniku FOODLAB Tsukiji."

川島　良太Ryouta Kawashima

Toyosu Kinpura 豊洲・金ぷら Harumi, Tokyo Dining Bar,Dining bar / Oden / Beer / Cocktail

小林　凌Ryo Kobayashi

A young chef leading a new style of oden restaurant.

Mr. Kobayashi was born in 2002 in Fujimino-shi, Saitama. He graduated from culinary school and honed his skills through experiences in Italian and Japanese cuisine. Since February 2024, he has been the chef at Toyosu Kinpura, bringing vitality to the restaurant. With a desire to offer oden to visitors from overseas as well, he welcomes guests with meticulous preparation every day. His sincerity shines through in both the dishes he serves and his approach to customer service. He welcomes guests every day with careful preparation as he wants "visitors from overseas to enjoy Oden as widely as possible." His sincerity shines through in both the dishes he serves and his approach to customer service. This young chef's honesty is reflected in the cooking he serves and the service he provides to customers.

小林　凌Ryo Kobayashi

honda Azabujuban Branch honda　麻布十番店 Azabu-Juban, Tokyo Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Soba (noodles)

本田　祐三Yuzo Honda

Mr. Honda pursues new possibilities for Japanese cuisine with his unique sensibilities and techniques.

He was born in 1982 in Chiba. He started his career as a chef, wanting to make people happy through food. Fascinated by Japanese cuisine's depth and seasonal ingredients' beauty, he continued his culinary training to acquire the skills to bring out the best of the ingredients. In 2013, he opened honda Azabujuban.

本田　祐三Yuzo Honda

DepTH brianza DepTH brianza Azabu-Juban, Tokyo Italian,Italian/French / Italian

奥野　義幸Yoshiyuki Okuno

Mr. Okuno presents his cultivated "depth" in the restaurant where "everyone is the main character."

He was born in 1972 in Wakayama. Raised in a ryotei restaurant, he studied business administration at a U.S. university and worked in the real estate industry before entering the culinary industry. He first served at an Italian restaurant in Tokyo and then moved to Italy. He returned to Japan after studying at eight restaurants in all regions of Italy. In 2003, he opened Ristrante la Brianza; it relocated to Roppongi Hills in 2016 as La Brianza. He then opened DepTH Brianza in Azabudai Hills in November 2023. In addition to his seven restaurants in Tokyo, he also produces restaurants and teaches cooking in Japan and abroad.

奥野　義幸Yoshiyuki Okuno

LIEN LIEN Osaka Station/Umeda Station, Osaka French,Italian/French / French / Seafood / Wine

堀　裕大Yudai Hori

The owner-sommelier carefully selects wines and dishes in blissful harmony.

Mr. Hori was born in 1983 in Wakayama. In high school, he became interested in the food and beverage industry because he liked to eat delicious food. Starting training at a dining bar in Umeda, Osaka, he learned many things, including serving as a waiter. He especially explored wine and obtained a sommelier certificate in 2009. In 2014, he opened his own restaurant and gained popularity. In 2024, the restaurant moved to its current location. With its unchanged flavor, it has been well received by customers who enjoy relaxing in a more elegant space than ever before.

堀　裕大Yudai Hori

Japanese Fermented Degustation Bar ODORU Japanese Fermented Degustation Bar ODORU Honmachi/Sakaisujihonmachi, Osaka Shojin Ryori (vegetarian cuisine),Japanese / Shojin Ryori (Buddhist cuisine) / General

若宮　たみ江Tamie Wakamiya

Ms. Wakamiya offers guests food that is kind to the body and soul.

Ms. Wakamiya offers guests food that is kind to the body and soul. While feeling that "food" is important for connecting the body and mind, she came across fermented foods. After spending time with local friends overseas, she was moved by the experience of living a lifestyle unique to that place, so she opened "Japanese Fermented Degustation Bar ODORU" to let people experience the Japanese lifestyle through "food." Certified as a fermented food chef, she serves vegetarian-based dishes with gentle flavors that are healthy for the body and mind.

若宮　たみ江Tamie Wakamiya

Narikura 成蔵 Asagaya/Koenji, Tokyo Japanese,Japanese / Tonkatsu (fried pork cutlet)

三谷　成藏Seizo Mitani

The only one taste in the world developed by his own sense and skill.

He was born in 1970 in Hiroshima prefecture. Though he worked for a department store after graduating from university, he quit the job because he always desired to create something by himself, and his strong will brought him to [Enraku], a renowned restaurant in Shimbashi run by his uncle to learn the fundamentals of pork cutlet. After accumulating the experience for deep-fried skewers and kappo cuisine (Japanese style cooking) in the 11-year training, he opened [Narikura] in 2010 in Takadanobaba. Based on the pork cutlet of [Enraku], he has been modified the recipe little by little to reach [what he wants to eat].Upon closing the restaurant in March, 2019, he succeeded the restaurant to his apprentice having the same restaurant name but written in Hiragana. Same year in July, he reopened the restaurant in Minami-Asagaya and the renowned restaurant is always full of people.

三谷　成藏Seizo Mitani

honda Akasaka Branch honda　赤坂店 Akasaka, Tokyo Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Cookshop / Sake

奈良開Kai Nara

The Chef's Recommendations

Mr. Nara produces a relaxing time for precious guests.

Having worked at honda in Akasaka for 8 years, he currently serves as manager. He has the J.S.A. SAKE DIPLOMA (Japanese sake sommelier) qualification. With this qualification, he proposes sake and small dishes that go well with it. Every day, he devotes himself to providing his guests with a blissful experience.

奈良開Kai Nara

OGASAWARA-HAKUSHAKU-TEI 小笠原伯爵邸 Ichigaya, Tokyo Spanish/Mediterranean,Global/International / Spanish / European / Wine

ゴンサロ・アルバレスGonzalo Alvarez

Skills sharpened at a quality restaurant in Spain, and a profound knowledge about Japanese ingredients.

Born in 1978, he supported his parents who was running a guest house where he familiarized himself with cooking. Graduating cooking school in Barcelona, he built up his career at 1 star [L'Esguard] and other restaurants. At [Neichel], one of the most famous restaurant in Spain, he experienced being a chef of all sections, and assistant chef. In 2008, he became an executive chef at [Mugaritz], and at OGASAWARA-HAKUSHAKU-TEI in 2009. Pursuit of unique Spanish based on Spanish cooking tradition evolved with Japanese ingredients supports the star rating for the 8th straight year.

ゴンサロ・アルバレスGonzalo Alvarez

Antica Osteria del Ponte アンティカ・オステリア・デル・ポンテ Marunouchi, Tokyo Italian,Italian/French / Italian / Wine / General

Stefano Dal MoroStefano Dal Moro

The Chef's Recommendations

A famed chef who mixes classic and new Italian cuisine.

Started building his career as a favorite apprentice of the famous chef Ettore Alzetta. After becoming the head chef at Angelo Paracucchi, where he formerly learned his trade, he gained experience working at several three-star Michelin restaurants. He also refined his craft at Antica Osteria del Ponte Milano Main Branch and is currently the executive chef of Antica Osteria del Ponte Tokyo Branch.

Stefano Dal MoroStefano Dal Moro

Sushi -HAN- すし繁−HAN− Ginza, Tokyo Sushi,Japanese / General / Sushi / Sake

渡邉　浩紀Hironori Watanabe

Mr. Watanabe is an expert Edomae Sushi chef who has been challenged for over 20 years in Hong Kong.

He was born in 1974 in Tochigi. Influenced by his father, who ran a sushi restaurant, he decided to pursue the same career. At the age of 23, after gaining experience in Ginza, he had an opportunity to go to Hong Kong. He started working at Japanese Restaurant Kenjo, a pioneering sushi restaurant. Eventually, he took on the responsibility of a branch store. As a result, he continued to serve the restaurant with excellent skills for 21 years. He returned to Japan in 2018. In January 2024, he started as the head chef at Sushi -HAN-.

渡邉　浩紀Hironori Watanabe

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

Yabu Distillery Restaurant

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

Wolfgang's Steakhouse Fukuoka

Mr. Tayama takes great care in the quality, aging, and grilling of his food and gives guests moments of supreme bliss.

Tanka Main Branch

Following in his parents' footsteps, he always creates cuisine that brings a smile to his customers' faces

HIYAMA

GARDEN HOUSE HIROSHIMA

A chef who is particular about ingredients and brings out the best of them through simple cooking.

Jukusei Sushi Rita

Mr. Komori is a sushi chef who makes his dream come true with his passion and reliable skills and continues to fascinate people.

Sushi JIN-E

Charmed by fish, Mr. Kato has followed the path of life as a sushi chef.

Izakaya Tanuki

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

Mutenka Yakiniku FOODLAB Tsukiji

Mr. Kawashima is a chef who uses his diverse career to deliver blissful moments.

Toyosu Kinpura

A young chef leading a new style of oden restaurant.

honda Azabujuban Branch

Mr. Honda pursues new possibilities for Japanese cuisine with his unique sensibilities and techniques.

DepTH brianza

Mr. Okuno presents his cultivated "depth" in the restaurant where "everyone is the main character."

LIEN

The owner-sommelier carefully selects wines and dishes in blissful harmony.

Japanese Fermented Degustation Bar ODORU

Ms. Wakamiya offers guests food that is kind to the body and soul.

Narikura

The only one taste in the world developed by his own sense and skill.

honda Akasaka Branch

Mr. Nara produces a relaxing time for precious guests.

OGASAWARA-HAKUSHAKU-TEI

Skills sharpened at a quality restaurant in Spain, and a profound knowledge about Japanese ingredients.

Antica Osteria del Ponte

A famed chef who mixes classic and new Italian cuisine.

Sushi -HAN-

Mr. Watanabe is an expert Edomae Sushi chef who has been challenged for over 20 years in Hong Kong.

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.