Chef search result : Page 83

Cucina Italiana Todo Cucina　Italiana　東洞 Kyotogosho/Nishijin, Kyoto Italian,Italian/French / Italian / Wine / Pasta

水谷　健太MIZUTANI KENTA

The beginning was simple. After that, his efforts have not ceased.

He was born in 1973 in Kyoto. Ever since he was a child, he dreamed of being a chef. He thought that their white coats were smart, and that working as a chef on a cruise liner looked fun. Rather than letting this remain as just a dream, he worked consistently to realize it and to get to where he is today.

水谷　健太MIZUTANI KENTA

Ristrante Onesto リストランテ　オネスト Yachiyo/Sakura/Yotsukaido, Chiba Italian,Italian/French / Italian / Pasta / Wine

江幡　雄司EBATA YUJI

Whole-heartedly Never lose sight of the origin when selecting raw materials.

He was born in 1972 in Funabashi City. He loves eating, so he chose the path of making food. He studied at Italian and French restaurants within the city. He worked as the master chef at several restaurants in Chiba, and in 2011, he opened Ristrante Onesto. In accordance with the name of the restaurant, he will select ingredients ‘with full sincerity' and be a chef who doesn't forget his origins. He would like you to think of his restaurant as another dining table. He values the relationship with his customers. As time goes by, he wants to devote himself every day to making progress along the path he have chosen to take.

江幡　雄司EBATA YUJI

Japanese Restaurant Kisei 日本料理樹勢 Hiratsuka/Oiso/Ninomiya, Kanagawa Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

小山　直樹KOYAMA NAOKI

Fascinated by the delicate cuts, he was drawn to the world of traditional Japanese cuisine.

Koyama wanted to be a Western-style cook when he was small, but when he attended culinary school his eyes were opened to the finesse required of the knife work in traditional Japanese cooking, and after graduation he went to to work at a Japanese food restaurant. After 12 years of experience, he opened Kisei in 1997.

小山　直樹KOYAMA NAOKI

Hakata Mizutaki-style Motsu Nabe Motsufuji 博多水炊き風もつ鍋　もつ藤 Marunouchi, Aichi Japanese,Japanese / General / Motsu Nabe (offal hot pot)

伊藤　和之ITO KAZUYUKI

Encountering genuine motsunabe (meat stew) in Osaka led to him opening his own restaurant

I'm originally from Ichinomiya City. After stepping away from the 9-to-5 life of a businessman, I entered cooking school. After that, I apprenticed at a Chinese restaurant and worked at a gyoza (dumpling) shop in Osaka for even more training. When a famous motsunabe (meat stew) restaurant from Fukuoka opened a branch in Osaka, I seized the opportunity to work there and trained for a year and a half, and in 2007 split off and opened a restaurant in Nagoya.

伊藤　和之ITO KAZUYUKI

Restaurant Carrot レストラン　キャロット Ueda/Komoro/Saku, Nagano Pasta/Pizza,Italian/French / Pasta / Pizza

三田　錦朗MITA KINRO

The Chef's Recommendations

Our goal is to make sure our parents eat delicious food.

Born in Nagano Prefecture on the 10 of March, 1963, he set out to become a chef so that he could make delicious food for his parents. After he worked at a Hotel for three and half years, he got a job at Restaurant Carrot, where he is now based.

三田　錦朗MITA KINRO

Hokkai Shabu Shabu Kita 2 Jo 北海しゃぶしゃぶ北2条店 Sapporo Station, Hokkaido Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Crab / Nabe (hot pot) / Shabu-shabu (boiled meat slices)

佐々木　彰則SASAKI AKINORI

Working hard with the staff to create a comfortable restaurant

Born August 10, 1956 in Sapporo. After graduating from a vocational school, he worked at restaurants, hotels, and izakaya bars, serving customers. When Hokkai Shabu Shabu Kita 2 Jo opened in 2012, he was hired on as manager. Rather than "training staff by the book," he focuses on "little acts of service and hospitality," working towards creating a restaurant with a warm atmosphere along with his staff.

佐々木　彰則SASAKI AKINORI

Rico Cowbell RICO　カウベル Yokosuka/Oppama, Kanagawa Hamburg Steak,Western / Hamburger Steak / Curry / Steak

川上　利博KAWAKAMI TOSHIHIRO

Serving the specialty hamburger steak I have cooked for a long in my own restaurant

He was born in Kagoshima Prefecture in 1954. After graduating from a high school, he came to Tokyo to enter the restaurant business. Chance led him to joining "Cowbell," a restaurant whose specialty is hamburgers. He worked there as a chef for 40 years. He did not initially think of independence, but gradually became eager to have his own restaurant. He finally set up his own restaurant 24 years ago. Currently, he and his wife are working closely together to provide delicious food and hearty service.

川上　利博KAWAKAMI TOSHIHIRO

Chinese Taiwan Restaurant Misen 中国台湾料理　味仙 Chikusa/Imaike/Ikeshita, Aichi Chinese,Chinese / General / Taiwanese

森岡　裕貴MORIOKA YUKI

With steam and speed, this chef offers up Chinese Taiwan cuisine.

I was born in June, 1983 in the city of Hakodate in Hokkaido Prefecture. I was influenced by my father, who ran an Izakaya, and so after I graduated from high school, I decided to learn the ropes of the service industry at a local Japanese-style restaurant. I entered the world of Chinese Taiwan cuisine in 2009 when I started working at Chinese Taiwan Restaurant Misen, thanks to a family connection. I learned by watching Sho, a veteran who showed me how to utilize steam and speed, a style of cooking which is very different from Japanese-style cuisine. It was a period of diligent training for me and I spent my days polishing my skills in the kitchen.

森岡　裕貴MORIOKA YUKI

Gyutan Sumiyaki Rikyu Yamatomachi 牛たん炭焼利久　大和町店 Miyagino/Wakabayashi, Miyagi Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

平泉真HIRAIZUMIMAKOTO

Making a career out of my favorite dish

I loved eating gyutan (beef tongue), and I was a fan of Rikyu's gyutan. I often went to the restaurant, and the staff always made sure that I enjoyed myself, so that's what led me to enter the world of cooking.

平泉真HIRAIZUMIMAKOTO

Chinese Restaurant Shoentei 中華飯店　鐘園亭 Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Chinese,Chinese / General / Gyoza (dumplings) / Chahan (fried rice)

権藤　弘GONDO HIROSHI

The Chef's Recommendations

Impressed by the food he ate at a restaurant when he was in elementary school

Born in Kansai in 1972. He was impressed by the Chinese food he ate in elementary school at the restaurant ATAKA. When he graduated high school he decided to enter the world of Chinese cuisine that he so loved. He has since trained at Shoentei.

権藤　弘GONDO HIROSHI

Yakitori no Ippei Main Store やきとりの一平　本店 Muroran, Hokkaido Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

加藤　英哲KATO HIDEAKI

He pours 100% of his effort into every skewer to offer you his best every time.

Born in 1976, a native of Hokkaido's Muroran City. After working at a pub as a part-time job, he decided to enter the world of the culinary arts. He worked at a pub in Sapporo for almost ten years, were he learned how to manage food preparation and instruct staff - the whole operation of a successful restaurant. In 2004, he returned to his hometown of Muroran and began working at "Yakitori no Ippei Main Store." He tells us that "there's no way you could get this kind of quality at a cheap yakitori joint - my motto is to cook every single skewer to delicious perfection before I offer it to my customers."

加藤　英哲KATO HIDEAKI

Ebiju 海老重 Nishi-Funabashi, Chiba Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

海老原　孝EBIHARA TAKASHI

Growing up watching his father, a chef

After growing up watching his father work as a sushi chef, it was a natural step for him to set foot in the culinary world. He trained at various restaurants and even opened his own restaurant but fate lead him to manage a restaurant with his father in 2012. That restaurant is reopening after a renovation.

海老原　孝EBIHARA TAKASHI

Daichinro New Store 大珍樓新館 Yokohama Motomachi/Yamashita Park, Kanagawa Cantonese,Chinese / General / Cantonese / Yum Cha/Dim Sum

鄭　金華TEI KINKA

Realizing his childhood dream, he stands in the kichen.

He was born in Hong Kong in April 1960. He had admired chefs who displayed brilliant skills at restaurants since he was young, and so he chose to be a cook with the desire to become a chef able to make many people happy. He works hard every day to bridge the gap between Japanese and Chinese food cultures.

鄭　金華TEI KINKA

Le Coeur et Kokoro Le　Coeur　et　心 Kokura, Fukuoka General,Western / General / French / European

山下　誠市YAMASHITA SEIICHI

The Chef's Recommendations

I dove into the world of food because I wanted to make people happy through my food.

I was born in Kitakyushu City on March 10th, 1978. When I was in elementary school, I helped my parents cook, and their happiness was what made me enter the world of food. I decided to become a chef because I wanted more people to eat food that I prepared. I worked at and honing my skills in a hotel for 7 years, and I also worked at a wedding parlor in Fukuoka City for 9 years as assistant chef. Afterwards, I became independent, opening "Le Coeur et Kokoro." I have an establsihed reputation for preparing authentic French cuisine, using my many years of experience.

山下　誠市YAMASHITA SEIICHI

Ampuku Toranomon Hills あんぷく　虎ノ門ヒルズ店 Toranomon, Tokyo Udon (noodles),Japanese / Udon (noodles) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)

安江勇治YASUE YUJI

A promising young chef who polished his skills under the guidance of one of the masters of creative Japanese cooking, Rokusaburo Michiba.

The son of the owner of a Japanese restaurant named 'Ampuku', he grew up with an intimate connection to food and a fascination for cooking. He took his first step on the culinary road at the age of 19, when he joined a 'kaiseki' banquet restaurant in Gifu as a chef, and later refined his skills further at Poisson Rokusaburo in Tokyo's Akasaka. He was also involved in planning the launch of the New York branch of the restaurant 'Ninja' during his time as a trainee chef. He developed a reputation for creating dishes which are subtle and elegant, yet stick unfalteringly to their principles. After returning to Japan, deciding that he wanted "to open an affordable restaurant for ordinary people, just like my father"; he opened his own 'udon' noodle restaurant, the 'Ampuku' which he still runs to this day.

安江勇治YASUE YUJI

Sushi Ko すし耕 Otaru/Yoichi/Shakotan, Hokkaido Sushi,Japanese / Sushi / Donburi (rice bowl) / Local Sake

竹山　耕司TAKEYAMA KOJI

Delicious sushi made using local ingredients from Otaru.

He is originally from Otaru. He became interested in cooking while working at a hotel restaurant specializing in Buddhist-style cuisine. Above all else, from a young age he felt a connection to the ingredients of Otaru and wanted to make good use of them by becoming a sushi chef. He gained experience training at sushi restaurants in Sapporo and Otaru. In 2001, he opened Sushiko in his hometown, where he works today.

竹山　耕司TAKEYAMA KOJI

Iizaka Hanamomo no Yu いいざか花ももの湯 Fukushima City, Fukushima Auberge,Other / General / General / General

菊池　政憲KIKUCHI MASANORI

A chef who works hard to make dishes that are just as fun to eat as they are to look at.

He was born in October of 1974 and grew up in Fukushima Prefecture. During his student years he worked part-time helping prepare food at a ryokan (Japanese-style inn), which put him on the path to becoming a chef. After training for about six years in Tokyo, he made his way back home. He puts a lot of effort into making truly delightful dishes that are just as fun to eat as they are to look at, and he loves it when his customers can stop in and enjoy his food while they have an amazing time.

菊池　政憲KIKUCHI MASANORI

Nanohana なの花 Okaido/Gintengai, Ehime Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

高橋　邦親TAKAHASHI KUNICHIKA

I like eating nice food. That's why I became a chef.

I want to eat quality food, I want to make quality food, and I want people to eat quality food. Because I felt this way, I entered the world of cooking. I am still learning everyday and I make my food with passion.

高橋　邦親TAKAHASHI KUNICHIKA

FRICK FRICK（フリック） Omotesando/Aoyama, Tokyo Italian,Italian/French / Italian / Wine

深田　景FUKADA KEI

The Chef's Recommendations

Trained under two master chefs

Born in 1978 in Tokyo. Enrolled in a culinary school and then set out to work in that field. He studied in Shibuya's "Bigorosso" and Daikanyama's "Canobiano" under Uetake Takamasa, and then at the age of 22 he went to Italy for about two and a half years. He improved his craft in many restaurants, including a 2 star Michelin location in Tuscany, the "Tendarossa." After returning to Japan, he trained under Sasajima Yasuhiro at Marunouchi's "Il Giottone," working as a chef from the opening. In 2008, he opened the mainly vegetarian "Frick." It is a restaurant that is very popular with regular customers.

深田　景FUKADA KEI

Izakaya Shishito 居酒屋ししとう Asahikawa, Hokkaido Izakaya (Japanese tavern),Taverns / General / Chicken / Sashimi (raw fish)/Seafood

加藤　健吾KATOKENGO

Techniques cultivated on Rishiri Island from a younge age. A Japanese chef who is fastidious about "vitality".

With his father cooking at his own shop in Susukino, Chef Kato spent his youth close to the kitchen. He hammered into himself the fundamentals of Japanese cuisine through rigorous training at Kanotei, the culinary ryokan of his father's associate on Rishiri Island. From the knowledge of seafood preparation he gained at that time, even now he's fastidious about the "vitality" of fresh seafood. After ten years of experience on Rishiri, he now exercises his skill in Asashikawa.

加藤　健吾KATOKENGO

Restaurant ranking

Browsing history

Cucina Italiana Todo

The beginning was simple. After that, his efforts have not ceased.

Ristrante Onesto

Whole-heartedly Never lose sight of the origin when selecting raw materials.

Japanese Restaurant Kisei

Fascinated by the delicate cuts, he was drawn to the world of traditional Japanese cuisine.

Hakata Mizutaki-style Motsu Nabe Motsufuji

Encountering genuine motsunabe (meat stew) in Osaka led to him opening his own restaurant

Restaurant Carrot

Our goal is to make sure our parents eat delicious food.

Hokkai Shabu Shabu Kita 2 Jo

Working hard with the staff to create a comfortable restaurant

Rico Cowbell

Serving the specialty hamburger steak I have cooked for a long in my own restaurant

Chinese Taiwan Restaurant Misen

With steam and speed, this chef offers up Chinese Taiwan cuisine.

Gyutan Sumiyaki Rikyu Yamatomachi

Making a career out of my favorite dish

Chinese Restaurant Shoentei

Impressed by the food he ate at a restaurant when he was in elementary school

Yakitori no Ippei Main Store

He pours 100% of his effort into every skewer to offer you his best every time.

Ebiju

Growing up watching his father, a chef

Daichinro New Store

Realizing his childhood dream, he stands in the kichen.

Le Coeur et Kokoro

I dove into the world of food because I wanted to make people happy through my food.

Ampuku Toranomon Hills

A promising young chef who polished his skills under the guidance of one of the masters of creative Japanese cooking, Rokusaburo Michiba.

Sushi Ko

Delicious sushi made using local ingredients from Otaru.

Iizaka Hanamomo no Yu

A chef who works hard to make dishes that are just as fun to eat as they are to look at.

Nanohana

I like eating nice food. That's why I became a chef.

FRICK

Trained under two master chefs

Izakaya Shishito

Techniques cultivated on Rishiri Island from a younge age. A Japanese chef who is fastidious about "vitality".