Chef search result : Page 57

Dining & Music BAR ONSTAGE Dining & Music BAR 音STAGE Kanda, Tokyo Amusement Bar,Bars (pubs) / General / Beer / Whisky

菊池　潤Jun Kikuchi

Mr. Kikuchi deepened his interest in food through his part-time job experiences.

Mr. Kikuchi was born in 1986 in Tokyo. He started working at a cafe in Shibuya as a hall staff. Due to the lack of cafe's kitchen staff, he started working in the kitchen and deepened his interest in cooking. He trained for four years, worked at another café, and gained six years of experience at an Italian restaurant in Yaesu, which closed because of the influence of COVID-19. After that, he earned further experience and knowledge at various restaurants, such as a cafe in Kouenji and an Italian restaurant in Nagoya. He now works as head chef at Dining & Music BAR ONSTAGE, which opened in May 2022.

菊池　潤Jun Kikuchi

Izakaya Kushiroya 居酒屋　九四六屋 Dogenzaka/Shinsen, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine

鵜沼　憲宏UNUMA NORIHIRO

A spirited chef who walks the path that he had once dreamed of.

Born in Kushiro, Hokkaido on June 29, 1974. He had a white-collar job after graduating college, but he left the corporate life to work in his uncle's restaurant "Izakaya Taimu." After thoroughly learning the basics of cooking, he fulfilled his dream of creating a restaurant that serves foods from his homeland of Hokkaido with the opening of Izakaya Kushirokuya where he is to this day.

鵜沼　憲宏UNUMA NORIHIRO

Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location 鰻ひつまぶし備長　三越銀座店 Ginza, Tokyo Unagi (eel),Japanese / General / Hitsumabushi (eel bowl) / Unagi (eel)

中川　代智Daichi Nakagawa

Hitsumabushi Nagoya Bincho Grand Front Osaka Location ひつまぶし備長　グランフロント大阪 Osaka Station/Umeda Station, Osaka Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

松室　孝則Takanori Matsumuro

antica locanda MIYAMOTO antica locanda MIYAMOTO Kumamoto, Kumamoto Steak,Yakiniku/Steak / Italian / Steak

宮本　健真Kenshin Miyamoto

Mr. Miyamoto is an Italian chef who continues to convey the charm of Aso, Kumamoto and has made numerous achievements.

He was born in 1975 in Kumamoto. At 19, he went to Italy to study at several famous restaurants. After returning to Japan, he set up his own restaurant at 31. Still, the Kumamoto earthquake prompted him to search for a new way of cooking and being in the restaurant. Then, he opened the nature-themed "antica locanda MIYAMOTO" in June 2021. His skills have been recognized in many fields, and he was featured in "Gault and Millau" in 2022 and 2023. He is a leading figure in conveying the charms of Aso, Kumamoto, to the world, having played a leading role in the recognition as Globally Important Agricultural Heritage Systems (GIAHS).

宮本　健真Kenshin Miyamoto

Enji 煙事 Shimbashi/Shiodome, Tokyo Dining Bar,Dining bar / Curry / General / General

尾花　敬史Keishi Obana

Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.

Mr. Obana was born in Ibaraki in 1976. After graduating from high school, he worked in a factory. After turning 20, he became interested in the restaurant business while patronizing a nearby bar. At around 25, he started working at a local bar and continued to train in food and drink, saying, "I want to open my own restaurant someday." At around the age of 26, he began working at Enji. He considers himself a customer service rep and continues to refine his food and drink ideas based on the motto of truly satisfying customers.

尾花　敬史Keishi Obana

Hitsumabushi Nagoya Bincho Tokyo Sky Tree Town Solamachi Location ひつまぶし名古屋備長東京スカイツリータウンソラマチ店 Oshiage, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

住野　弘敏Hirotoshi Sumino

Hitsumabushi Nagoya Bincho Kinshachi Yokocho Location ひつまぶし名古屋備長金シャチ横丁店 Marunouchi, Aichi Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

青木　陽一 Ena Tangezaka

Salle a Manger サラマンジェ Ginza, Tokyo French,Italian/French / French

脇坂　尚Hisashi Wakisaka

The Chef's Recommendations

Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.

Mr. Hisashi Wakisaka was born in Hokkaido. After experience working at what is now the Novotel Sapporo and the ANA Crowne Plaza Wakkanai, Wakisaka went to France as part of the Association des Disciples d'Auguste Escoffier du Japan’s foreign training program. Whilst there, he trained in Paris and Lyon before returning in 2003 to become the head chef of Ripaille (Yokohama). In August 2006, he opened Salle a Manger de Hisashi WAKISAKA in Toranomon, where he was the owner and a chef. The restaurant moved in 2012 to Ginza. Although his restaurant specializes in the local and traditional cuisine of Lyon and the surrounding region, Mr. Wakisaka is also devoted to his studies of traditional French and classical cuisines.

脇坂　尚Hisashi Wakisaka

Secrets By Seashore 浜辺のかくれんぼ　Secrets　by　Seashore Kaihin-Makuhari, Chiba Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Curry / Coffee

T・ヨッコT. Yokko

The Chef's Recommendations

There are reasons why you are as healthy as you are.

This is the idea that the food that is put into their body will have the greatest effect on the lifestyle of a person over a long period of time--from when they are a baby until when they reach adulthood. An environment where cooking is close to her has been with her for as long as she can remember. And thankfully, she says, she was very healthy. Her unchanging desire is to pass on things that she has received.

T・ヨッコT. Yokko

Ebisu Kichinoza 恵比寿　吉乃坐 Ebisu, Tokyo Japanese,Japanese / Basashi (horse meat sashimi) / Chicken / General

花輪　成昭Shigeaki Hanawa

The Chef's Recommendations

Wanting nothing more than to make delicious food, Mr. Hanawa does his best to fulfill customer expectations

Mr. Hanawa was born in April 1974 in Kumamoto-shi. He, who had a lot of experience eating at various restaurants, thought he could provide more delicious food for a good price. Always pursuing new flavors, wondering what tastes he can create by combining different foods and ingredients; he can imagine the result before he makes the dish. With the exquisite harmony born from his endlessly expanding ideas for both Japanese and Western cuisine, he gives cooking his all every day to make customers happy.

花輪　成昭Shigeaki Hanawa

THE TASTE THE TASTE Shichijo/Tambaguchi, Kyoto Bistro,Italian/French / General / Western Sosaku (creative cuisine) / Cake

星野　貴大Takahiro Hoshino

Mr. Hoshino is a chef who utilizes various skills and knowledge to cook dishes that enchant guests.

He was born in 1991 in Kanagawa. His experience working in the kitchen as a part-time cook led him to begin his career as a chef. The joy of cooking he felt at that time, and the desire to have a profession became his motivation, and he has been striving for it every day. After accumulating experience in general Western cuisine, including Italian and American cuisine, he was appointed the head chef of THE TASTE. With the depth and diversity of his cultivated cuisine, he prepares dishes that shine with originality.

星野　貴大Takahiro Hoshino

Iwahiba 岩桧葉 Hamamatsucho/Daimon, Tokyo Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Chinese Sosaku (creative cuisine)

北川　友透Tomoyuki Kitagawa

Mr. Kitagawa's dishes help bring out the natural deliciousness of the ingredients, and he makes customers smile.

Mr. Kitagawa was born in 1986 in Nagasaki to a fishing house in that city. Ever since he was young, he grew up around fresh seafood. He was moved by and admired the nature, fishermen, and excellent fish handling he saw. After graduating high school, he joined a Sushi Kappo restaurant for training. Two years later, he returned to his family home and learned about fish while helping out with fishing. Then he brushed up on the foundations of Japanese cuisine at a certain famous Japanese restaurant in Nagasaki, later returning to Tokyo just before turning 30 years old. By chance, he joined the company Iwahiba. He was involved in the preparations for the restaurant's opening. He was appointed head chef, a position he works in today.

北川　友透Tomoyuki Kitagawa

Sushi Kappo Kakihachi すし割烹　柿八 Soen, Hokkaido Japanese,Japanese / General / Sushi / Sake

Sumibi Yakiniku Tsunku 炭火焼肉つんく Kyoto Station, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat)

宮本　宏明Hiroaki Miyamoto

Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.

Mr. Miyamoto was born in 1986 in Kyoto. He dreamed of opening his own restaurant with a classmate, so he began attending the Tsuji Culinary Institute. After graduating, he began training at a steakhouse in Kita Shinchi. He wanted to see the world outside of restaurants, so he gained experience in kitchens in wedding halls and hospitals. At the hospitals, he made hospital food aimed at patients with dietary restrictions, but among these restrictions, he learned the difficulties of making food. In 2016 he opened his own bar. Then in December 2021, he opened Sumibi Yakiniku Tsunku and became the restaurant head.

宮本　宏明Hiroaki Miyamoto

Teppanyaki INAGAKI Tei 鉄板焼きINAGAKI亭 Chigasaki/Samukawa, Kanagawa Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / General / Steak

稲垣　繁男Shigeo Inagaki

Mr. Shigeo Inagaki decided to become a chef when he worked part time in the restaurant field.

He was born in 1976 in Tokyo. As he originally liked eating, he worked part time in the restaurant field in his high school days. He had grown found of the restaurant field through the working experience, and he entered a culinary school. After graduating from the school, he entered [UKAI CO., LTD.] to become a chef. He was transferred to [Yokohama Ukai Tei] where he mastered techniques in teppanyaki (grilled on iron griddle) cuisine. After accumulating further training in Ginza and Omotesando to master sophisticated-taste cuisine and grilling meat perfectly, he went independent and opened the current restaurant in 2015.

稲垣　繁男Shigeo Inagaki

ROSEMARY'S TOKYO ROSEMARY’S　TOKYO Shinjuku Station South Exit/Yoyogi, Tokyo Italian,Italian/French / General / Italian / Cake

鈴木　雅人Masato Suzuki

The Chef's Recommendations

He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.

He was born in 1979 in Saitama prefecture. He found the charms of ingredients and cooking through his job related to cooking, then became a chef. He worked as the master chef at restaurants, mainly Italian, operated by Cafe Company Inc. In 2015, he accumulated further experience at an authentic Italian restaurant in Bergamo, Lombardy, Italy. In 2016, he became the kitchen chief at [ROSEMARY'S TOKYO], the first branch of [ROSEMARY'S] in Japan. Currently, he reproduces the authentic taste of Italian cuisine arranged the N.Y. way, making use of his training at the main branch in N.Y.

鈴木　雅人Masato Suzuki

Kyobashi Basara 京橋　婆娑羅 Kyobashi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling)

管　武敏Taketoshi Kan

Mr. Kan started out with an invitation from his uncle and honed his skills in the world of Japanese cuisine.

Mr. Kan was born in Kanagawa prefecture in 1963. He joined the culinary industry after being encouraged to do so by his uncle, who was a chef specializing in Japanese cuisine. He joined "International Hotel Ube" in Yamaguchi prefecture and began making a name for himself. After honing his craft at "International Hotel Ube" for four years, he moved to Tokyo. He diligently studied Japanese cuisine of different styles, ranging from Japanese cuisine in Japanese-style restaurants to Japanese cuisine served in hotels. After working at "Hyatt Regency Tokyo" and also "Kappo Bandai", which was located in Kanda, he was appointed the head chef of "Kyobashi Basara" in September 2022.

管　武敏Taketoshi Kan

Nihonshu Bar Komeya Inazuma 日本酒バル・米屋　イナズマ Sannomiya, Hyogo French,Italian/French / Kaisen Nabe (seafood hot pot) / French / Sake

名倉　幸治Koji Nakura

Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter

Born in 1978, a native of Hyogo Prefecture. Koji Nakura began training in the restaurant industry, starting with Italian restaurants in Osaka, when he was a university student. After graduating from culinary school, he buckled down and placed himself on his current path. He refined his skills at Italian and French restaurants in the vicinity of his hometown, Kobe, and Osaka. At Nihonshu Bar Komeya Inazuma, which opened in 2014, he has been fully committed to the shop as the head chef since the launch stage, beginning with the concept for the restaurant. He spares no troubles whatsoever and specializes in charcuterie style cooking.

名倉　幸治Koji Nakura

Japanese Cuisine Shunka 日本料理　旬花 Nagano, Nagano Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / General

中村　義信Yoshinobu Nakamura

He spreads the everlasting taste of Shinshu through kaiseki (traditional Japanese) cuisine through the changing of the seasons.

He was born in 1976 in Nagano prefecture. After accumulating experience at various Japanese restaurants in Nagano and Tokyo, he worked to open restaurants, and became the manager of restaurants. This rich-experienced chef trained under renowned restaurants and chefs, while continuously studying to widen his knowledge, including the tea ceremony. In 2005, He opened [Japanese Cuisine Shunka] in Nagano. In 2014, this restaurant was relocated to its current location, and [Tempura Kakure Shunka] also opened on its first floor. His restaurants serve kaiseki (traditional Japanese cuisine) using seasonal local ingredients, which is highly received.

中村　義信Yoshinobu Nakamura

Restaurant ranking

Browsing history

Dining & Music BAR ONSTAGE

Mr. Kikuchi deepened his interest in food through his part-time job experiences.

Izakaya Kushiroya

A spirited chef who walks the path that he had once dreamed of.

Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location

Hitsumabushi Nagoya Bincho Grand Front Osaka Location

antica locanda MIYAMOTO

Mr. Miyamoto is an Italian chef who continues to convey the charm of Aso, Kumamoto and has made numerous achievements.

Enji

Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.

Hitsumabushi Nagoya Bincho Tokyo Sky Tree Town Solamachi Location

Hitsumabushi Nagoya Bincho Kinshachi Yokocho Location

Salle a Manger

Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.

Secrets By Seashore

There are reasons why you are as healthy as you are.

Ebisu Kichinoza

Wanting nothing more than to make delicious food, Mr. Hanawa does his best to fulfill customer expectations

THE TASTE

Mr. Hoshino is a chef who utilizes various skills and knowledge to cook dishes that enchant guests.

Iwahiba

Mr. Kitagawa's dishes help bring out the natural deliciousness of the ingredients, and he makes customers smile.

Sushi Kappo Kakihachi

Sumibi Yakiniku Tsunku

Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.

Teppanyaki INAGAKI Tei

Mr. Shigeo Inagaki decided to become a chef when he worked part time in the restaurant field.

ROSEMARY'S TOKYO

He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.

Kyobashi Basara

Mr. Kan started out with an invitation from his uncle and honed his skills in the world of Japanese cuisine.

Nihonshu Bar Komeya Inazuma

Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter

Japanese Cuisine Shunka

He spreads the everlasting taste of Shinshu through kaiseki (traditional Japanese) cuisine through the changing of the seasons.