Japanese Chef search result

Miyagawacho Tensho 宮川町天匠 Gion, Kyoto Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal)

長谷川　隆次Ryuji Hasegawa

Mr. Hasegawa is an experienced chef who kept the taste of a long-established Japanese-style inn.

He was born in 1976 in Hokkaido. A part-time job in high school led him to become a chef. He has been working at a Japanese restaurant since his early days and has honed his skills, mainly in Japanese cuisine. He has been working in Kyoto since the age of 22. He spent 20 years as a chef at Tempura Yoshikawa in Tominokoji, Kyoto, and was the head chef for 18 years, maintaining the restaurant's taste. After that, he became independent and opened Miyagawacho Tensho.

長谷川　隆次Ryuji Hasegawa

Irifune Odawara-ekimae Branch 入船小田原駅前店 Odawara/Minamiashigara, Kanagawa Sushi,Japanese / Sushi

金井　勇弥Yuya Kanai

Dedicated to seasonal local fish and vegetables.

Aiming to become a professional chef, Mr. Kanai started as a dishwasher and cleaner at Irifune in his teens. There, he learned how to scale and prepare fish, sharpen knives, and the basics of Irifune's taste. As time passes, there is much to learn, and he strives for daily improvement.

金井　勇弥Yuya Kanai

Shikiryori Kitagaichi 四季料理きたがいち Ningyocho/Kodenmacho, Tokyo Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake

料理長・生沼The head chef, Mr. Oinuma

After studying as a Japanese chef, Mr. Oinuma provides "delicious excitement" to guests.

He was born in 1985. Started his career as a chef at the age of 20. At first, he honed his skills while being influenced by his seniors as a chef. After that, he was active in restaurants in Tokyo, mainly Japanese food. Currently, he is a chef at Kitagaichi. With the theme of "delicious excitement," he provides guests with a dining experience that impresses them the moment they eat it.

料理長・生沼The head chef, Mr. Oinuma

Nihonbashi Kayabacho Sakaba Tototo 日本橋・茅場町酒場ととと Kayabacho, Tokyo Seafood,Japanese / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Sake

原田　望Nozomi Harada

Ms. Harada honed her skills through Japanese food and Japanese cuisine.

She was born in Chiba. Having experience in several restaurants in Chiba Prefecture, she has honed her skills as a chef, mainly in Japanese cuisine. Currently, she works at Nihonbashi Kayabacho Sakaba Tototo. She utilizes the skills he has cultivated in the world of Japanese cuisine to convey the full appeal of quality ingredients.

原田　望Nozomi Harada

Kokubuncho Kurotaka 国分町　黒髙 Kokubuncho/Ichibancho, Miyagi Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Sake

穂?　恒彦Tsunehiko Hotaka

Mr. Hotaka is a chef dedicated to the culinary profession in Sendai. His seasonal courses prepared with seafood from the Sanriku region enchant guests.

He was born in 1960 in Miyagi. The master of Kokubuncho Kurotaka. After graduating from culinary school, he has studied for many years, starting his career at a Japanese restaurant in Sendai. While learning and deepening his knowledge of Japanese cuisine's traditional techniques and tastes, he also acquired Italian techniques to broaden his culinary horizons. He pursues a Japanese x Western approach to cooking that further enhances the appeal of the ingredients. In addition, he has acquired a highly specialized "fugu chef's license." After working as a chef at a famous Japanese restaurant in Tachimachi, he has worked in Kokubuncho since opening his current restaurant in the fall of 2022.

穂?　恒彦Tsunehiko Hotaka

Unagi Ryouri Unawa Izumi うなぎ料理うな和泉 Shin-Sakae/Higashisakura/Izumi, Aichi Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

加藤　晴久Haruhisa Kato

Challenging the world of eel cuisine with a new heart as a chef.

Mr. Kato was born in 1971 in Hokkaido. After graduating high school, he entered Tsuji Culinary Institute Osaka with a deep passion for cooking. Then, he trained at a restaurant in Kurashiki through the introduction of Mr. Tamura, the executive chef of Japanese cuisine at Hotel New Otani Osaka. At Foresta Hills in Toyota City, he met Mr. Mizogami, whom he looks up to as his mentor. After working at Nagoya Marriott Associa Hotel for 19 years, he moved to Unawa Izumi in August 2023. He currently serves as the restaurant's manager.

加藤　晴久Haruhisa Kato

Koshitsu Wagyu Yakiniku Gin Namba Branch 個室和牛焼肉吟難波店 Namba, Osaka Japanese,Japanese / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

平子　貴利Takatoshi Hirako

Mr. Hirako works hard every day to serve delicious Yakiniku and create a comfortable atmosphere for guests.

He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. Having felt the appeal of work that lets him see guests' smiling faces, he entered the world of dining. While working at a Yakiniku restaurant, he met the president of his current company and changed his job. Currently, he displays his skills as the restaurant head of Koshitsu Wagyu Yakiniku Gin Namba Branch, a Wagyu beef BBQ restaurant with private rooms. He spends his days serving delicious Yakiniku and working hard to create a comfortable atmosphere for guests.

平子　貴利Takatoshi Hirako

SUSHI-FUMI 鮨　ふみ Fukushima/Noda, Osaka Sushi,Japanese / Sushi / General / Sashimi (raw fish)/Seafood

平谷　史郎Fumio Hiraya

Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.

He was born in 1977 in Osaka. After graduating from culinary school, he started his training as a sushi chef at the long-established Fukukizushi Nihonbashi Main Branch in Osaka. For eight years, he studied the meticulous handcrafting of Edomae-zushi at this restaurant, which originated in Yanagibashi, Tokyo. He then studied at Sushi Noguchi in Kitashinchi and opened his restaurant, SUSHI-FUMI, in Fukushima in the fall of 2015. His meticulous and time-consuming work conveys the authentic taste and spirit of Edomae sushi. As a sake connoisseur, he has a reputation for selecting sake brands and his ability to heat sake at the right time.

平谷　史郎Fumio Hiraya

Sushi Fujiro 鮨　不二楼 Kayabacho, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

古川　和希Kazuki Furukawa

Mr. Furukawa presents the one and only “New Edomae Sushi,” resulting from studies in Fukuoka and Tokyo.

He was born in 1983 in Fukuoka and is the head chef at Sushi Fujiro. In his late teens, he ate at the famous Fukuoka restaurant Yamanaka, and was truly impressed. He studied at a culinary school with a vision of working at Yamanaka and started working there after graduation. He trained hard studying Hakatamae Sushi. After moving to Tokyo and gaining experience at Edomae Sushi restaurants in Ginza and Roppongi, he connected with Mr. Muneshige Takatori, the general manager of Fujiro, and participated in the launch of the current restaurant. He has been in his current position since its founding in 2017. He charms guests from Japan and overseas with his unique sushi that has a fusion of freshness and aging, Eastern and Western styles.

古川　和希Kazuki Furukawa

Sosaku Ryori Matsu 創作料理　真都 Kokubuncho/Ichibancho, Miyagi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

大葉　敬太　Keita Oba

Mr. Oba provides a luxurious moment of hospitality with delicious ingredients from Miyagi.

He was born in 1990 in Miyagi. He began to cook as part of his physical preparation for sports and became a chef. Upon moving to Tokyo, he trained for three years at a famous French restaurant. Later, he studied at a Japanese restaurant and teppanyaki restaurant in Miyagi Prefecture. In May 2020, he opened Matsu to realize his wish to make "a restaurant that can fulfill the desire of adults." He responds flexibly to each person's request and attracts guests with various dishes.

大葉　敬太　Keita Oba

Sushi Mahoroba 寿司まほろば Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

村上　勝浩Katsuhiro Murakami

Master of sushi and traditional Japanese cuisine. Renowned for expert sushi making and refined hospitality.

Mr. Murakami was born in 1961 in Shiga and is the head chef of Sushi Mahoroba. He began his culinary career at a Japanese restaurant in Shiga, where he honed his skills in Japanese cuisine before moving on to sushi. Following his studies at sushi restaurants in Shiga, Kyoto, and Tokyo, he learned the techniques and taste of Edo-mae sushi at a famous sushi restaurant in Tokyo. Then, he moved to Osaka, the capital of food, and worked at a sushi restaurant in the Minami district. Recognized for his talent, he assumed his current position when the restaurant opened in September 2023. He serves guests from Japan and abroad with his experience and skill regarding ingredients from various regions of Japan, as well as his friendly and warm hospitality.

村上　勝浩Katsuhiro Murakami

Somenya Ito Kabukicho Main Branch 素麺屋　糸　歌舞伎町本店 Shinjuku East Exit/Kabukicho, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

荒木　佳男Yoshio Araki

With abundant experience and passion, Mr. Araki is fully committed to the study of cooking.

He was born in 1972 in Saitama. Since childhood, he developed a love for both eating and cooking while being exposed to his mother's delicious dishes. During his university years, he spent four years in an izakaya (Japanese-style bar) kitchen. After graduation, he joined an udon specialty restaurant, where he worked for 23 years as a manager and supervisor. In 2020, he moved to an izakaya to study fish and Japanese sake. Later, he joined Ito and played a key role in launching their fish dishes. The following year, he took charge of fish dishes and Japanese sake, contributing to planning new menus and course offerings.

荒木　佳男Yoshio Araki

Nikuko 肉幸 Hiroo, Tokyo Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak

島田　忠任Tadahide Shimada

The star chef presents blissful dishes using Kobe beef.

Mr. Shimada was born in 1975 in Tokyo. His parents were chefs, so he was familiar with cooking from an early age. He has led a meat restaurant that was awarded the Michelin star for eight consecutive years and has experience setting up overseas restaurants. He opened Nikuko with his skills of winning Michelin stars for eight straight years.

島田　忠任Tadahide Shimada

BAR SMOKED Kotobuki Ibushi Kobo バルスモーク寿燻工房 Asakusa, Tokyo Japanese,Japanese / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine

蒲池　修Osamu Kamachi

Mr. Kamachi has honed his skills at famous restaurants in various regions and delivers original smoked dishes.

He was born in 1968 in Fukuoka. Started his career as a chef in Fukuoka and moved to France at 25. He has trained at renowned restaurants, including a three-star Michelin restaurant and a Japanese restaurant in New York City, USA. After returning to Japan, he worked as a saucier at Kawasaki Nikko Hotel and as a chef at restaurants in Ginza and Tsukishima. In 2019, he opened his own restaurant, BAR SMOKED Kotobuki Ibushi Kobo and continues to make Japanese-style dishes using French skills and fresh ingredients.

蒲池　修Osamu Kamachi

Sushi Restaurant SAIKA 寿し処　彩華 Otaru/Yoichi/Shakotan, Hokkaido Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

永山　亮Ryo Nagayama

Mr. Nagayama is a single-minded sushi and Japanese food artisan who fulfilled his longtime dream after finishing his training.

Mr. Nagayama was born in 1977 in Hokkaido. He resolved to become a chef after hearing the praise of customers, who thought his food was delicious, at a part-time job during his school days. These comments gave him joy and a sense of purpose. After graduating high school, he began studying at a sushi restaurant in Otaru-shi. He admired the senior artisans there and started thinking he wanted to have his own sushi restaurant one day. With his 22 years of the learning experience, he struck out on his own. After opening Sushi Restaurant Saika, he also opened Otaru Robatayaki Hakkaku in June 2020. Sushi Restaurant Saika moved to its present location in March 2022 and continues to this day.

永山　亮Ryo Nagayama

HAKATAYA HAKATA屋 Kumamoto, Kumamoto Japanese,Japanese / General / Kushiyaki (grilled skewers) / Japanese Sosaku (creative cuisine)

白根　龍獎Ryusuke Shirane

Serves menus to match Kumamoto's local sake, shochu, and a variety of other drinks.

Mr. Shirane was born in 1994 in Kumamoto. Based on Japanese cuisine, he also experienced Western cuisine. With experience in various culinary genres, he has expanded his repertoire while honing his skills as a chef. Currently working at HAKATAYA. He offers a wide variety of menu items to match the unique drinks, including Kumamoto's local sake, shochu selected by the shochu sommelier, and Kikuka wine.

白根　龍獎Ryusuke Shirane

Hareya Bettei はれや　別邸 Kita-Shinchi, Osaka Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Sake

寺田　竜之進Ryunoshin Terada

Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.

Mr. Terada was born in Fukuoka prefecture and has honed his craft in many places. He has experience as an apprentice to a famous chef. His severe and honest personality is the foundation of his career. He carefully makes tofu by hand, takes great care in selecting seasonings, and spends extra effort on miso and soy sauce, all to create original flavors that can only be tasted at his restaurant. He handles the finest seafood from the seas of Hokuriku with expert skills to recreate the flavors of Fukui in Kitashinchi. He serves food tailored to diners' preferences upon request.

寺田　竜之進Ryunoshin Terada

Irifune Ito-ekimae Branch 入船伊東駅前店 Ito/Shimoda, Shizuoka Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

金井　克彦Katsuhiko Kanai

Pursuing sushi for 30 years.

Mr. Kanai was born in 1970 in Chiba. He trained for four years at a sushi restaurant in Aomori Prefecture and two years at a sushi restaurant in Miyagi Prefecture. Then, he entered his current restaurant, Irifune. As a sushi chef at the branch for 19 years, he has served delicious fish daily.

金井　克彦Katsuhiko Kanai

Nihonbashi Sushi Shiba 日本橋　鮨しば Ningyocho/Kodenmacho, Tokyo Sushi,Japanese / General / Sushi / Sake

柴　隆之Takayuki Shiba

Mr. Shiba attracts guests with his free-spirited courses, which are brought up with extensive experience in the field of Edomae Sushi.

He was born in 1979 in Saitama. The owner of Nihonbashi Sushi Shiba. He started his professional career with the desire to impress people with his cooking. Gained experience as a French and pastry chef at the prestigious Auberge Au Mirador in Hakone and later honed his Edo-mae sushi skills at a famous restaurant in Ginza and in the sushi departments of a first-class hotel. After establishing a sushi restaurant in Meguro and working as a manager, he founded his current restaurant and became independent in June 2023. It has earned a reputation for the creative courses that combine sushi and Japanese cuisine with innovative dishes and stylish hospitality.

柴　隆之Takayuki Shiba

Kita 北 Kannai/Bashamichi, Kanagawa Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

小林　和博Kazuhiro Kobayashi

Mr. Kobayashi is a dedicated sushi chef who attracts guests with his delicious nigiri and sides prepared with Edo-mae techniques and the spirit of Shuhari (three stages of mastery).

He was born in 1970 in Nagano. The owner of Kita. After training at a Kappo restaurant in Osaka, he moved to Kanagawa and honed his skills at several sushi restaurants in Yokohama. In 2005, he founded his current restaurant in his mid-30s and became independent. Since then, he has served high-quality sushi courses in the city of the sea and captured the hearts of both local guests and travelers. While respecting the tradition of Edo-mae, he also offers nigiri and side dishes with his own arrangements, showing off new deliciousness and enjoyment of food. The warm and stylish hospitality that reflects his sincere personality also attracts a reputation.

小林　和博Kazuhiro Kobayashi

Restaurant ranking

Browsing history

Miyagawacho Tensho

Mr. Hasegawa is an experienced chef who kept the taste of a long-established Japanese-style inn.

Irifune Odawara-ekimae Branch

Dedicated to seasonal local fish and vegetables.

Shikiryori Kitagaichi

After studying as a Japanese chef, Mr. Oinuma provides "delicious excitement" to guests.

Nihonbashi Kayabacho Sakaba Tototo

Ms. Harada honed her skills through Japanese food and Japanese cuisine.

Kokubuncho Kurotaka

Mr. Hotaka is a chef dedicated to the culinary profession in Sendai. His seasonal courses prepared with seafood from the Sanriku region enchant guests.

Unagi Ryouri Unawa Izumi

Challenging the world of eel cuisine with a new heart as a chef.

Koshitsu Wagyu Yakiniku Gin Namba Branch

Mr. Hirako works hard every day to serve delicious Yakiniku and create a comfortable atmosphere for guests.

SUSHI-FUMI

Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.

Sushi Fujiro

Mr. Furukawa presents the one and only “New Edomae Sushi,” resulting from studies in Fukuoka and Tokyo.

Sosaku Ryori Matsu

Mr. Oba provides a luxurious moment of hospitality with delicious ingredients from Miyagi.

Sushi Mahoroba

Master of sushi and traditional Japanese cuisine. Renowned for expert sushi making and refined hospitality.

Somenya Ito Kabukicho Main Branch

With abundant experience and passion, Mr. Araki is fully committed to the study of cooking.

Nikuko

The star chef presents blissful dishes using Kobe beef.

BAR SMOKED Kotobuki Ibushi Kobo

Mr. Kamachi has honed his skills at famous restaurants in various regions and delivers original smoked dishes.

Sushi Restaurant SAIKA

Mr. Nagayama is a single-minded sushi and Japanese food artisan who fulfilled his longtime dream after finishing his training.

HAKATAYA

Serves menus to match Kumamoto's local sake, shochu, and a variety of other drinks.

Hareya Bettei

Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.

Irifune Ito-ekimae Branch

Pursuing sushi for 30 years.

Nihonbashi Sushi Shiba

Mr. Shiba attracts guests with his free-spirited courses, which are brought up with extensive experience in the field of Edomae Sushi.

Kita

Mr. Kobayashi is a dedicated sushi chef who attracts guests with his delicious nigiri and sides prepared with Edo-mae techniques and the spirit of Shuhari (three stages of mastery).