Chef search result : Page 92

Sohonke Yamako 総本家やまこう Kokubuncho/Ichibancho, Miyagi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

山田　崇詞YAMADA TAKASHI

The parttime job he had in university paved the way to where he is today

Takashi Yamada was born in Hokkaido on the 19th of June, 1948. The part-time job he held at a sushi restaurant whilst he was at university was the spur that drove him into the culinary world. When his part-time job finished, he simply went on to become a full-time employee there. He performed a great deal of training and learned about cooking as a sushi chef. In 1975, he became the manager of the restaurant and began to look after the administrative side as well. In 1981, he went independent and opened Sohonke Yamako, where he currently spends every day displaying his proficient culinary talent. He is an expert of Japanese cuisine who lets the flavours of the ingredients speak for themselves, which is loved by customers of all ages.

山田　崇詞YAMADA TAKASHI

Hagi no Chaya 萩の茶屋 Niihama, Ehime Soba (noodles),Japanese / General / Soba (noodles)

井原　和武IHARA KAZUTAKE

Quality ingredients are essential for soba. A soba artisan who ignores profit in order to serve up delicious soba

He was born in 1967 in Ehime Prefecture. The family's soba restaurant had been founded by his father. Growing up watching his father at work, he knew as a young child that he wanted to succeed his father at the restaurant. In order to hone his skills, he left home for years to train at renowned soba restaurants in Chiba Prefecture, Saitama Prefecture, and at Matsumoto in Nagano Prefecture. He then returned home to take over "Hagi no Chaya". Using only the finest ingredients to serve up the best soba, he pays no attention to profit-a true soba artisan.

井原　和武IHARA KAZUTAKE

Gyutan Sumiyaki Rikyu Sendai 牛たん炭焼利久　仙台駅店 Sendai Station West Exit, Miyagi Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General

井上昭広INOUEAKIHIRO

His eyes were opened to cooking when he was an elementary-school student

He first prepared food as part of a home economics lesson, and the fun of that elementary-school experience awakened a love of cooking within him. After gaining ten years of experience working in an izakaya tavern, he moved on to Rikyu to put his skills to work.

井上昭広INOUEAKIHIRO

Minoru Shokudo Ginza Mitsukoshi みのる食堂　銀座三越店 Ginza, Tokyo General,Western / General / General

大内　義和OUCHI YORIKAZU

He has refined his skills basically in Italian cuisine. Now he is playing an important role at Minoru Shokudo.

He was born in 1979 in Kanagawa Prefecture. He began to dream of becoming a chef in his school days, learned cooking at high school, and got his cooking license. After graduating, he gained experience primarily in restaurants specializing in pasta and entered Kabenoana Co., Ltd. Following that, he gained experience at Le Vin Vivant (wine bar in Tamachi) and finally joined Minoru Shokudo. Now he is the chief chef there.

大内　義和OUCHI YORIKAZU

Mardi Gras マルディグラ Shimbashi/Shiodome, Tokyo French,Italian/French / French / Wine

和知　徹UCHI TOORU

The Chef's Recommendations

Experiences in France serving as a source of encouragement for his present self

He was born in Awaji Island in Hyogo prefecture in 1967. After graduating from high school, he enrolled into Tsuji Culinary Institute. He spent half of the following year studying at a French school, and the remaining half of the year working at a restaurant with one Michelin star in Burgundy. After returning to Japan, he entered "Restaurant Hiramatsu", and studied at its Paris restaurant with one Michelin star during his time there. After returning to Japan, he took on the role as the head chef of "Apollinaire", a restaurant affiliated to Hiramatsu. After leaving the restaurant, he became the head chef of "Grape Gumbo" in Ginza in 1998, and worked there for three years. He set out on his own to open his own shop in 2001.

和知　徹UCHI TOORU

Hakata Chuka Soba Marugen 博多中華そば　まるげん Hirao/Kiyokawa, Fukuoka Ramen,Ramen (noodles) / Gyoza (dumplings) / Tantanmen (tantan ramen) / Tsukemen (noodles served separately from dip soup)

鈴木　克学SUZUKI YOSHITAKA

Aiming for a new, loved flavor in his native Hakata

He's loved eating since the beginning, and, a few years into being a cook after collecting experience in western and Italian restaurants, he had a fateful meeting with a certain bowl of ramen. From there, his course was decided. Returning to his native Hakata, he succeeded in developing through repeated trial and error a hitherto-untasted brand new flavor. Since then, he's earned the affection of many customers, and not just locals at that.

鈴木　克学SUZUKI YOSHITAKA

Gion Nishikawa 祇園　にしかわ Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Sake

西川　正芳NISHIKAWA MASAYOSHI

Our spirited chef started with a yearning for beautiful, delicious food

He was born in 1975 in Muromachi, Kyoto. His grandfather was a craftsman who painted ceramics in the Yuzen style, and he says, "He'd often take me to restaurants and art galleries when I was young." Having been raised around so many beautiful and delicious things, he longed to become a chef of Kyoto-style cuisine, and after graduating from high school, he headed down that path. He trained at famous restaurants like "Gion Sasaki", worked as head chef of "Warabi no Sato", and in 2008 opened "Gion Nishikawa". His motto is to be open and welcoming, and he serves his guests with a friendy smile and candid voice.

西川　正芳NISHIKAWA MASAYOSHI

Ginza Ibuki ぎんざ一二岐 Ginza, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

吉澤　定久YOSHIZAWA SADAHISA

A cornerstone of eight years of training in Kyoto

Sadahisa Yoshizawa was born in Tochigi Prefecture in 1977. At 19 years old, he set his sights on becoming a chef, and stepped into the world of Japanese cuisine. He devoted himself to training at three restaurants over eight years in Kyoto, and then passed through three more Japanese restaurants after returning to Tokyo. He opened Ginza Ibuki in August 2010. The restaurant has received stars from the Tokyo Michelin Guide three years in a row.

吉澤　定久YOSHIZAWA SADAHISA

Ohama おおはま Kamakura/Zushi, Kanagawa Japanese,Japanese / General / Sake

大濱　幸恵OOHAMA YUKIE

The Chef's Recommendations

A career that granted her a chance to fulfill her dream of competing with culinary skills

She was born in Ehime prefecture and raised in Chiba prefecture. She majored in food science in college since she wanted to work in food production, but after graduation she went on to work as a civil servant for a period of time. However, she says that, "I wanted to be in a job that involved making food," so she devoted herself wholeheartedly to that dream when she turned 30. She studied Japanese cuisine at Ecole Tsuji Tokyo for a year, and after that she learned the basics of cooking at Matsushita in Waseda, and studied sake (Japanese rice wine) at Sasagin in Yoyogi-Uehara. She underwent further training at Ishii in Shimbashi, and then in 2010 she opened Ohama in Asagaya, which moved to Kamakura in 2014.

大濱　幸恵OOHAMA YUKIE

Momofuku 百福 Shin-Sakae/Higashisakura/Izumi, Aichi Kaiseki (course menu),Japanese / Fugu (blowfish) / Sashimi (raw fish)/Seafood / General

百瀬　敢司MOMOSE ATSUSHI

This chef has devoted himself to the art of preparing fugu (pufferfish) for 28 years, and continues his exploration of the most delicious fugu dishes

Born on April 8, 1967, in Gifu Prefecture. After graduating from high school, he studied in a culinary school, before joining a fugu (blowfish) restaurant in Osaka, where he would work for 20 years. In 2007, he opened his Momofuku restaurant in Nagoya, Aichi Prefecture. He is committed to making his restaurant a place his customers invite their loved ones to, and long to visit again.

百瀬　敢司MOMOSE ATSUSHI

Genkiya No.2 げんき家　2号店 Hakata Station, Fukuoka Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Shochu

内山　博之UCHIYAMA HIROYUKI

Unforgettable enjoyment, a journey to the world of cuisine...

Born in Fukuoka, he began his working life in the restaurant industry, but left to try his hand in another field. After ascending through the ranks for four years working in IT, he realized he couldn't forget his time in the food service world and decided once more to return to the culinary path. For two years he trained at Hakata's renowned Nobunaga, and since then his talent has been on display at Genkiya.

内山　博之UCHIYAMA HIROYUKI

L'AS L'AS Omotesando/Aoyama, Tokyo French,Italian/French / French / Wine

兼子　大輔KANEKO DAISUKE

The Chef's Recommendations

Upandcoming Chef Daisuke Kaneko

Born 1979. Traveled to France following experiences at Osaka La Becasse and Tokyo Cote Dor. Opened L'AS in Minami Aoyama in 2012. Relocated L'AS to a new location within Minami Aoyama in 2013, and at the same time, opened CORK. His skills are acclaimed throughout the world, and he was selected in 2014 as best young chef by the UK high class gourmet magazine "Four".

兼子　大輔KANEKO DAISUKE

Washubar Kuri 和酒バー　庫裏 Ginza, Tokyo Shochu Bar,Bars (pubs) / Sake / Shochu

竹内　徹平TAKEUCHI TEPPEI

The Chef's Recommendations

Switched from Being a Chef Specializing in Japanese Cuisine to a Sake Professional

He was born in Oita, Japan in 1975. While he was originally trained as a chef specializing in Japanese cuisine, his eyes were opened to Japanese sake as well when he tried sake named Tatsuriki at a neighborhood sake shop. He took a license of sake sommelier, and his frequent interactions with sake brewers resulted in an obsession with sake. At first, he was a constant customer of [Washubar Kuri], and later he was employed at its sister shop in Shinbashi. He has been manager of [Washubar Kuri] since October 2012 where he is both a sake sommelier and chef.

竹内　徹平TAKEUCHI TEPPEI

Ginza Sushi Dokoro Shin 銀座　すし処　真 Ginza, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

渡辺　真喜WATANABE MAKI

He dreamed of becoming a sushi master in his school days and made it a reality.

He was born on June 12, 1969 in Saitama Prefecture. He joined Tsukiji Sushisei in 1989, where he spent 22 years gaining experience and perfecting his craft. Shunning the high-society exclusivity of many sushi restaurants, he envisioned a relaxed atmosphere where people could readily enjoy sushi and opened Ginza Sushi Dokoro Shin in September of 2010.

渡辺　真喜WATANABE MAKI

ete - French cuisine フランス料理　ete（エテ） Kamakura/Zushi, Kanagawa French,Italian/French / French

藤本　恵史FUJIMOTO SATOSHI

The Chef's Recommendations

Serving authentic French cuisine at affordable prices

Born in Osaka in 1982, he set his sights on becoming a chef after watching a movie about it in high school. After graduating from Tsuji Culinary Institute, he gained experience in the kitchen and in service at several restaurants in Tokyo. In 2008, he entered Ogino as part of its staff when it opened in Ikejiki-Ohashi. Then in 2011, he set out by himself to open "ete" in Kamakura, near his wife's old home.

藤本　恵史FUJIMOTO SATOSHI

Sushiya no Yamada すし屋のやま田 Susukino, Hokkaido Sushi,Japanese / Sushi / Donburi (rice bowl) / Local Sake

山田　弘YAMADA HIROSHI

The Chef's Recommendations

If I were to have a restaurant I'd have a sushi restaurant

Always in love with sushi, the owner desired to have a sushi restaurant of his own. His dream came true at age 30, setting up his own restaurant after going through much painful training. Bringing in fresh ingredients from fatty tuna from Shakotan, Hokkaido, to conger eel from Uchiurawan, the chef is especially picky when it comes to choosing ingredients, going as far as Kyushu depending on the ingredients.

山田　弘YAMADA HIROSHI

Futagoyama Shoji 双子山しょうじ Susukino, Hokkaido Japanese,Japanese / General / Sushi / Hokkaido Cuisine

斎藤章二SAITO SHOJI

The Chef's Recommendations

Upholding the name of the famous Futagoyama restaurant after 23 years in service, in a new independent venue.

Born on December 19th, 1958, in Hokkaido, this chef received his first kitchen knife as a child and never put it down. After initial training in sushi restaurants and other kitchens, he then proceeded to serve for 23 years as the chef of the famous Futagoyama restaurant, established more than 40 years ago. When Futagoyama shut down, he decided to continue the tradition by opening his own restaurant, Futayama Shoji, in October 2008. As fishing is his favorite hobby, his menus include his personal catches, as well as wild vegetables in the spring and handpicked mushrooms in the fall. Continuing in the footsteps of a long-tradition, he strives to bring the very best out of his ingredients.

斎藤章二SAITO SHOJI