Chef search result : Page 7

Tagoto Kouetsuho Keio Department Store Branch 田ごと　光悦舗　京王百貨店新宿店 Shinjuku West Exit/Tochomae, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

幣原　幸秀Yukihide Shidehara

Mr. Shidehara entered the world of Japanese and Kyoto cuisine out of a longing for a career as a chef.

He was born in 1968 in Tokyo. With a yearning to become a craftsman, he decided to become a chef, a more familiar artisan. He began his training at a kappo restaurant in Ginza. In 1990, he obtained a chef's license. After three years of training at Ginza's Ryotei restaurant "Kanetanaka," he was transferred to its Hong Kong branch in 1996, serving as sous chef. In 1998, he joined "Tagoto Koetsuho Keio Department Store Shinjuku," inspired by his desire to learn Kyoto cuisine at a well-established restaurant and the passion of the manager at the time. In 2017, he became the head chef of the restaurant.

幣原　幸秀Yukihide Shidehara

Syunsai Adachi 旬菜あだち Nishi-Azabu, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

安達　正幸Masayuki Adachi

The experience of helping a friend to cook has blossomed Mr. Adachi's talent as a chef.

He was born in 1962 in Yamagata. Having experienced a part-time job at a friend's restaurant, he was fascinated by his first encounter with the world of cooking and decided to become a chef. Then, he entered a Japanese restaurant in Nihonbashi, Tokyo, and began his career in earnest. After that, he continued to study at various restaurants, devoting only to Japanese cuisine. In 1999, he opened Syunsai Adachi in its current location as owner and head chef.

安達　正幸Masayuki Adachi

Asakusa GYUUNA Yadoki 浅草 GYUUNA やどき Asakusa, Tokyo Japanese,Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Gyutan (beef tongue)

松本　彪雅Hyoga Matsumoto

Mr. Matsumoto's goal is to make the restaurant a place where guests can experience the essence of Japanese spirit along with Asakusa's culture.

He has been demonstrating his skills as the head chef at Asakusa GYUUNA Yadoki, which opened on July 14, 2024. The restaurant's concept is "a restful space like an inn and authentic Japanese cuisine." He pursues heartwarming cuisine using traditional techniques and Japan's rich bounty to create a Japanese restaurant unique to Asakusa.

松本　彪雅Hyoga Matsumoto

Sushi Senzu Kitashinchi Souhonten 鮨仙酢　北新地　総本店 Kita-Shinchi, Osaka Sushi,Japanese / Sushi

竹地　輝昌Terumasa Takechi

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

Yakatabune Amiko 屋形船　あみ幸（あみこう） Asakusa, Tokyo Yakatabune (houseboat)/Cruise boat,Other

遠藤　博文Hirofumi Endo

The chef devotes himself into seeking for dishes better than the exquisite view from the yakatabune (Japanese houseboat).

Though he was originally operating a yakatabune (Japanese houseboat), in his 20's he turned over a new leaf in life and started further training to be able to offer better cuisine for which many guests come back to his yakatabune. Currently he devotes himself into creating menu, not only with tempura, their specialty, but also dishes that are better than the exquisite view from the yakatabune, and spare no effort to using seasonal high-quality ingredients. He is working actively at Amiko bringing out the original tastes of the ingredients, and sticking to using seasonal ingredients.

遠藤　博文Hirofumi Endo

Cocktail Works Karuizawa COCKTAIL　WORKS　軽井沢 Karuizawa, Nagano Bar/Cocktails,Bars (pubs) / Whisky / Italian / Cocktail

茂澄　仁Hitoshi Mozumi

Mr. Mozumi is a bartender and chef who handles flexible cocktail menus.

He was born in 1974 in Nagano. His career as a bartender is over 30 years. A certified Master Bartender by the Hotel Barmen's Association, Japan (HBA). Finalist of the 32nd & 33rd HBA Original Cocktail Competition and Suntory The Cocktail Award 2023. He believes that cocktails are all about balance.

茂澄　仁Hitoshi Mozumi

Kuroge Wagyu Dining YO-U 黒毛和牛ダイニング　様　（YO−U） Osakananko (Osaka South Port), Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)

黒崎　次郎Jiro Kurosaki

The Chef's Recommendations

From learning the ropes of the trade to realizing his dream of running his own restaurant...

Born in Kobe, Hyogo Prefecture. From the age of 14, he nurtured a dream of running his own business, and started taking steps towards achieving that dream. After studying at the Tsuji Gakuen School of Culinary Arts, he learned French cuisine hands-on in the kitchens of the Hotel Plaza. After this, he decided to further his training by studying French cooking in France. Returning to Japan and to his roots, he set off, at 27 years of age, to work in a creative Japanese restaurant interweaving French and traditional Japanese cuisine. At the age of 30, after working as a chef for three years, he started his own business, focusing mainly on sales management for 5 years to further hone his business know-how and skills. At the same time, he continued working as an assistant chef, and opened the Kuroge Wagyu Dining restaurant in Ashiya, which moved to its current location in 2006.

黒崎　次郎Jiro Kurosaki

Monzen-nakacho Koshitsu Yakiniku ROYAL 門前仲町　個室焼肉　ロイヤル Monzen-Nakacho, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

横田　工Takumi Yokota

Offering people a "special experience" through a dedication to food and ambiance.

Mr. Yokota has a career as a restaurant chef in Tokyo, bringing pleasant times to many guests through his culinary skills. He is currently working as a chef at Koshitsu Yakiniku Royal. It's a restaurant that pays attention to details, from ingredient selection to the ambiance, to deliver a "special experience." Located in front of Monzen-nakacho Station, it provides moments that satisfy the heart.

横田　工Takumi Yokota

Yakiniku Ichiba Genkaya Takadanobaba Branch 焼肉市場げんかや　高田馬場店 Takadanobaba, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

森　祐治Yuji Mori

Enjoy delicious flavors brought by the accumulation of diverse experiences. A skillful chef presents superb taste.

Mr. Mori was born in 1959 in Kumamoto. Moved to Tokyo, dreaming of launching his own restaurant. He trained in various genres such as Italian, French, sushi, sukiyaki, shabu-shabu, ramen, and soup curry. With those experiences, he is now working as a chef at Yakiniku Ichiba Genkaya. His dishes reflect the techniques and tastes of each genre, offering guests a wide range of culinary delights to enjoy.

森　祐治Yuji Mori

Niku Baru SHOUTAIAN Shibuya Branch 肉バル　SHOUTAIAN　渋谷店 Dogenzaka/Shinsen, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Horumon (offal meat)

千葉　政敏Masatoshi Chiba

Mr. Chiba offers the deliciousness and pleasure that only A5 Japanese Black Beef can provide.

He was born in 1980 in Miyagi. After serving in the Ground Self-Defense Force, he entered the restaurant industry. He Joined Office UK Inc. after 15 years of experience in Tokyo, where he also worked as a store manager. Appointed as the manager of Niku baru SHOTAIAN Shibuya branch. He delivers to people the deliciousness and joy of A5 Japanese black beef from all over Japan.

千葉　政敏Masatoshi Chiba

J.S. BURGERS CAFE Shinjuku Branch J.S. BURGERS CAFE 新宿店 Shinjuku Station South Exit/Yoyogi, Tokyo Hamburger,Western / American / Pasta / Pizza

平野　巡Jun Hirano

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.

平野　巡Jun Hirano

Unagi Sansho Gogyou 鰻山椒五行 Nijo Castle, Kyoto Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

前原　喬Takashi Maehara

Mr. Maehara's goal is to offer eel and Hitsumabushi that will satisfy even the most discerning eel lover.

He was born in 1981 in Nara. After working as a Western-style cook and a baker, he joined Kyoto Marumochiya company. As a Japanese confectionery chef, he has experience making Japanese sweets, selling them in stores, and operating stalls in department stores nationwide. He has supported Kyoto Marumochiya from various angles by utilizing the knowledge and skills he has cultivated. Currently, he is working as a chef for Unagi Sansho Gogyou. The owner of Kyoto Marumochiya is also an eel lover, so he serves eel with attention to every element, aiming for "excellent dishes that even eel enthusiasts will be satisfied with."

前原　喬Takashi Maehara

Hirata Bokujo Kiwami KITTE Marunouchi Branch 平田牧場極　KITTE丸の内店 Marunouchi, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Tonkatsu (fried pork cutlet) / Nabe (hot pot)

飯島　裕貴Yuuki Iijima

The Chef's Recommendations

Using his experience in Japanese cuisine, Mr. Iijima works at Hirata Bokujo.

He was born in 1990 in Saitama. Started his culinary career in 2014 at a seafood restaurant in Kamakura. Since then, he learned seafood cuisine, Tempura, and Yakitori at various restaurants. In 2017, he joined Hirata Bokujo Co. Ltd. He now works as a sous chef at Hirata Bokujo Kiwami KITTE Marunouchi Branch.

飯島　裕貴Yuuki Iijima

Osaka Fukushima Yakiniku Toppuku 大阪福島焼肉とっぷく Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

天野　栄貴Tomoki Amano

Mr. Amano communicates with guests and provides a pleasant time.

He was born in 2001 in Osaka. Since his parents owned a Yakiniku restaurant, cooking was a familiar part of his life. He dreamed of becoming a chef himself in the future and honed his skills by helping out at the restaurant. After finishing school, he entered the culinary world and began his training. He trained and gained experience in Yakiniku exclusively. Currently, he is active as a chef at Osaka Fukushima Yakiniku Toppuku, which opened in November 2023. Every day, he communicates with guests with a bright smile and provides them a good time.

天野　栄貴Tomoki Amano

Marudori x Yakitori Kanzen Koshitsu Izakaya Kiichi 丸鶏×焼き鳥完全個室居酒屋 Kiichi Chiba Station, Chiba Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)

福田　真己Masaki Fukuda

Challenging the world of cooking with a passion for cuisine.

Mr. Fukuda was born in 1987 in Kanagawa. His love of eating delicious food led him to want to bring others joy through his cooking. As a chef, he found the fun in making dishes. He is also attracted to working with his own skill alone, regardless of location. He joined "Marudori x Yakitori Kanzen Koshitsu Izakaya Kiichi" by fate. There, he creates various innovative dishes and has gained support from many people.

福田　真己Masaki Fukuda

Kitano Tenmangu Niku to Niwa MATSUO 北野天満宮　肉と庭　まつを Kyotogosho/Nishijin, Kyoto Steak,Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Steak

木村　勇太Yuta Kimura

A chef who has traveled throughout Japan, exploring and researching local specialties from various regions.

Mr. Kimura was born in Kyoto. In his 20s and 30s, he traveled across Japan, exploring and researching local specialties. In 2019, he joined Nikuryori Matsuojuku, a restaurant opened by his father. In July 2023, he took over the restaurant from his father and reopened it as Kitano Tenmangu Niku to Niwa MATSUO.

木村　勇太Yuta Kimura

Yakitori TAKE 丈 -Yakitori TAKE- Shimbashi/Shiodome, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken

加藤丈法Takenori Kato

Born in 1978 in Machida, Tokyo, to parents who owned a restaurant.

Mr. Kato gained experience and skills at renowned Japanese restaurants such as Nadaman Co., Ltd., THE RITZ-CARLTON TOKYO Hinokizaka, and Park Hotel Tokyo Hanasansho. As the owner of Ginza Yakitori Tsukiya, he attracted many guests from Japan and abroad with his fusion of yakitori and Japanese cuisine that brings out the best in the ingredients. In October 2024, he opened Yakitori TAKE to provide guests worldwide with a more fulfilling and happy experience through yakitori and to spread the value of yakitori, a traditional Japanese culture, throughout the world.

加藤丈法Takenori Kato

Wasanbon Ginza Branch 和三盆　銀座店 Ginza, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

佐藤　宗雄Muneo Sato

Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.

He was born in 1969 in Tokyo. Started his career as a chef at a local Italian restaurant. After that, he got a job at a hotel and experienced various cooking genres, mainly in the Western food department. After further experience as a chef in various places in Tokyo, he now works at Wasanbon. Mr. Sato is well-versed in a variety of culinary genres, from Japanese to Western cuisines. He has developed an approach that brings out the full flavor of the ingredients using a varied technique that transcends the boundaries between genres.

佐藤　宗雄Muneo Sato

Yakiniku Wajima 焼肉わじま Asahikawa, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Whisky

久保　由規Yuuki Kubo

Mr. Kubo wants to share the attractive "Furano Wagyu" with many people.

He was born in 1997 in Hokkaido. Steps into the world of food and beverages following a part-time job in high school. After working as a waiter in a hotel, he gained experience serving customers in yakiniku and Italian restaurants. Currently, he is working as a hall chief at Yakiniku Wajima. Aiming to share the appeal of Furano Wagyu beef with more guests, he is creating a restaurant where guests can enjoy their meals satisfyingly and comfortably.

久保　由規Yuuki Kubo

Shunsengyo to Sumibiyaki Yukari 旬鮮魚と炭火焼　縁 Matsuyama/Kume/Wakasa, Okinawa Japanese Sosaku (creative),Japanese / Sashimi (raw fish)/Seafood / General / Japanese Sosaku (creative cuisine)

浦崎　政司Masashi Urasaki

To satisfy his guests, Mr. Urasaki continues to hone his skills every day.

He was born in 1980 in Okinawa. Having spent much of his childhood helping his family with cooking, he had already decided to become a chef by the time he was in elementary school. He studied authentic Japanese cuisine at an izakaya and gained experience at a hotel restaurant. With many years of experience, he opened Yukari in January 2020. Always putting his customers' favorites first, he keeps trying and experimenting every day with recipes tailored to each person's tastes. With more than 20 years of experience, he continues to hone his skills in the Japanese cuisine he has grown familiar with.

浦崎　政司Masashi Urasaki

Restaurant ranking

Browsing history

Tagoto Kouetsuho Keio Department Store Branch

Mr. Shidehara entered the world of Japanese and Kyoto cuisine out of a longing for a career as a chef.

Syunsai Adachi

The experience of helping a friend to cook has blossomed Mr. Adachi's talent as a chef.

Asakusa GYUUNA Yadoki

Mr. Matsumoto's goal is to make the restaurant a place where guests can experience the essence of Japanese spirit along with Asakusa's culture.

Sushi Senzu Kitashinchi Souhonten

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

Yakatabune Amiko

The chef devotes himself into seeking for dishes better than the exquisite view from the yakatabune (Japanese houseboat).

Cocktail Works Karuizawa

Mr. Mozumi is a bartender and chef who handles flexible cocktail menus.

Kuroge Wagyu Dining YO-U

From learning the ropes of the trade to realizing his dream of running his own restaurant...

Monzen-nakacho Koshitsu Yakiniku ROYAL

Offering people a "special experience" through a dedication to food and ambiance.

Yakiniku Ichiba Genkaya Takadanobaba Branch

Enjoy delicious flavors brought by the accumulation of diverse experiences. A skillful chef presents superb taste.

Niku Baru SHOUTAIAN Shibuya Branch

Mr. Chiba offers the deliciousness and pleasure that only A5 Japanese Black Beef can provide.

J.S. BURGERS CAFE Shinjuku Branch

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

Unagi Sansho Gogyou

Mr. Maehara's goal is to offer eel and Hitsumabushi that will satisfy even the most discerning eel lover.

Hirata Bokujo Kiwami KITTE Marunouchi Branch

Using his experience in Japanese cuisine, Mr. Iijima works at Hirata Bokujo.

Osaka Fukushima Yakiniku Toppuku

Mr. Amano communicates with guests and provides a pleasant time.

Marudori x Yakitori Kanzen Koshitsu Izakaya Kiichi

Challenging the world of cooking with a passion for cuisine.

Kitano Tenmangu Niku to Niwa MATSUO

A chef who has traveled throughout Japan, exploring and researching local specialties from various regions.

Yakitori TAKE

Born in 1978 in Machida, Tokyo, to parents who owned a restaurant.

Wasanbon Ginza Branch

Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.

Yakiniku Wajima

Mr. Kubo wants to share the attractive "Furano Wagyu" with many people.

Shunsengyo to Sumibiyaki Yukari

To satisfy his guests, Mr. Urasaki continues to hone his skills every day.