Japanese Chef search result : Page 17

Maruya Honten Meieki Branch まるや本店　名駅店 Nagoya Station, Aichi Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / General

安仁屋　啓泰Keitai Aniya

Mr. Aniya has honed his skills dedicated to cooking and continues to pursue the real essence of Japanese cuisine.

Interested in cooking, he joined "Maruya Honten" from Okinawa upon graduation from high school and learned the basics of Japanese cuisine. While gaining experience at each branch, he has worked to become an eel chef and is now actively mentoring junior chefs. With many years of experience, he always works hard to further satisfy his customers.

安仁屋　啓泰Keitai Aniya

Kyougushi Rokuhara 京串　六波羅 Akasaka, Tokyo Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / General / Tempura (battered, fried seafood and vegetables)

山口　秀次郎Hidejirou Yamaguchi

Mr. Yamaguchi is the head chef who established his own unique style of Kushiage preparation with Japanese soup stock.

He was born in 1943 in Kyoto. With strong encouragement from his aunt, he decided to become a chef. Entered the long-established Kushiage restaurant Shiruhisa, established in 1946, and began his full-fledged culinary training. Later, in 1982, he was involved in the launch of Rokuhara and became the manager and head chef. He has established an original style in which carefully selected ingredients are not skewered as they are but with a few extra touches. For more than 40 years, he has been at the forefront of preserving the taste of Rokuhara.

山口　秀次郎Hidejirou Yamaguchi

Jukusei Sushi Rita 熟成鮨利他 Fukushima/Noda, Osaka Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

小森　将也Masaya Komori

Mr. Komori is a sushi chef who makes his dream come true with his passion and reliable skills and continues to fascinate people.

He was born in 1987 in Osaka. He used to work in sales but left the job with a dream of owning a restaurant. To learn techniques and management methods, he studied for two years at a restaurant specializing in fish cuisine and two and a half years at a restaurant specializing in shellfish cuisine. In October 2019, he realized his dream by opening Jukusei Sushi Rita. Working hard to achieve his goals, he always makes sure to manage his business meticulously. He is also passionate about educating the next generation by sharing his skills with many people. The cuisine from his hands continues to bring smiles to his guests today.

小森　将也Masaya Komori

Narikura 成蔵 Asagaya/Koenji, Tokyo Japanese,Japanese / Tonkatsu (fried pork cutlet)

三谷　成藏Seizo Mitani

The only one taste in the world developed by his own sense and skill.

He was born in 1970 in Hiroshima prefecture. Though he worked for a department store after graduating from university, he quit the job because he always desired to create something by himself, and his strong will brought him to [Enraku], a renowned restaurant in Shimbashi run by his uncle to learn the fundamentals of pork cutlet. After accumulating the experience for deep-fried skewers and kappo cuisine (Japanese style cooking) in the 11-year training, he opened [Narikura] in 2010 in Takadanobaba. Based on the pork cutlet of [Enraku], he has been modified the recipe little by little to reach [what he wants to eat].Upon closing the restaurant in March, 2019, he succeeded the restaurant to his apprentice having the same restaurant name but written in Hiragana. Same year in July, he reopened the restaurant in Minami-Asagaya and the renowned restaurant is always full of people.

三谷　成藏Seizo Mitani

Hyotei Main Branch 瓢亭　本店 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

高橋　義弘Yoshihiro Takahashi

The Chef's Recommendations

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

He was born in 1974 in Kyoto as the eldest son of Mr. Eiichi Takahashi, the 14th generation. After graduating from a university in Tokyo, he had training for 3 years at [Tsuruko], a traditional Japanese restaurant in Kanazawa, Ishikawa. After coming back to Kyoto in 1999, he became the 15th generation. Also, as a member of Japanese Culinary Academy, he is actively working inside and outside Japan focusing on food education and spreading the information about Kyo-Kaiseki, one of which is the collaboration work with Mr. Alain Ducasse, a great renowned French chef.

高橋　義弘Yoshihiro Takahashi

Taishabu to Nihonshu Satsuki 鯛しゃぶと日本酒皐月 Ohori/Ropponmatsu/Sakurazaka, Fukuoka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Sake

木下　智揮Tomoki Kinoshita

Mr. Kinoshita serves the finest sea bream shabu-shabu available as a specialty restaurant.

He was born in 1991 in Kumamoto. After training at the Tenjin Main Branch, he now works at Satsuki. In a calm atmosphere, he treats visitors with exquisite sea bream sashimi and shabu-shabu nabe, which can only be available at a specialty restaurant.

木下　智揮Tomoki Kinoshita

shirohacha koshitsu annex 四六八ちゃ個室別館 Toyama Station, Toyama Sushi,Japanese / General / Sushi / Sake

河上　卓博Takuhiro Kawakami

Mr. Kawakami believes that the word "delicious" is fundamental for chefs and businesses.

He was born in 1975 in Toyama. His love of food since childhood led him into a cooking career. In Toyama, blessed with food, he was trained at two restaurants, including a Japanese kappo cuisine restaurant, then became independent. In February 2020, he opened a new restaurant [shirohacha koshitsu annex] as a manager. He has been paying special attention to the delicate balance of Japanese cuisine and the needs of guests while polishing his skills. He says the fundamental thing to being a chef is to hear the words "delicious" and "would like to come back," and that is a motto for running a business.

河上　卓博Takuhiro Kawakami

Ajiraku Yumeri 味楽　ゆめり Kanazawa Station, Ishikawa Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop

前田　衛Mamoru Maeda

With a desire to own a restaurant by age 30, he trained hard at a number of establishments to learn everything he could.

He was born in 1980 in Ishikawa Prefecture and grew up in Ushitsu, which is situated in the northern region of the Noto Peninsula. He started his culinary career after graduating from high school by taking up a job at a Japanese restaurant. He wanted to make sure that he owned his own restaurant by the time he was 30, so he trained hard to develop his skills at notable Japanese restaurants and bars around Kanazawa. From there, he was able to realize his dream by opening Ajiraku Yumeri at age 29, which is where he still works today.

前田　衛Mamoru Maeda

Uni Murakami Hakodate Main Branch うに　むらかみ　函館本店 Hakodate, Hokkaido Japanese,Japanese / Sashimi (raw fish)/Seafood

村上　朋子Tomoko Murakami

Childhood with sea urchin experience. Followed her mother, she took over the restaurant.

She was born in Hokkaido in 1978. Her grandparents owned a sea urchin factory where she played as a child. Graduated from a technical school, she started working in Sapporo as a physical therapist. At the age of 24, she joined her mother's restaurant [Uni (sea urchin) Murakami Hakodate Main Branch]. 13 years have passed since she took over her mother's restaurant and passion for sea urchin, as a young owner.

村上　朋子Tomoko Murakami

Asagaya Birdland 阿佐ヶ谷バードランド Asagaya/Koenji, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

千野　桂一Keiichi Chino

The Chef's Recommendations

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

Born in Nagano prefecture in 1972, Mr. Chino was enamored with French and Italian cuisine in his younger days, but he took a part-time job at Birdland when he was 24. Working under the supervision of master chef Toshihiro Wada, Mr. Chino became completely fascinated by the profound nature of yakitori. Four years later, he was appointed as a restaurant manager and since then, has devoted himself to his study of yakitori and has now been working at Birdland for eight years. In 2004, he set up Asagaya Birdland independently. It was given an award by the famous restaurant guide in 2015.

千野　桂一Keiichi Chino

Oku-Akasaka Sushi Tanji 奥赤坂　鮨　淡師 Akasaka, Tokyo Sushi,Japanese / General / Sushi / Japanese Tea

?田　達央Tatsuo Takada

Mr. Takada delivers a sense of Japan that can only be offered in his restaurant.

He was born in 1985 in Fukuoka. Initially, he worked as a sales representative for IRIS OHYAMA and GURUNAVI. Then, he established a restaurant company and became involved in restaurants as an operation. After retiring, he trained at a high-end Sushi restaurant and later became independent. Currently, he is the owner and chef of Sushi Tanji. He selects high-quality ingredients from all over Japan, including marine products that his hometown, Kyushu, is proud of. In a space with a Japanese atmosphere, he conveys "Japaneseness that can be delivered only in that place."

?田　達央Tatsuo Takada

Fugu Ryori Tomoe ふぐ料理　ともえ Kyotogosho/Nishijin, Kyoto Japanese,Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish)

亀井　一洋Kazuhiro Kamei

The Chef's Recommendations

His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.

He was born in 1950 in Hyogo. He says with a grin that he went to a university to be an engineer, however [being deceived by his parents with fair words], he started to work at the kitchen of [Fugu Ryori Tomoe] run by his father, then became the 2nd generation at the age of 29. Now the restaurant has the stars, and he is the chairman of Kyoto Fugu Association and executive director of Japan Globefish Association (as of 2015).

亀井　一洋Kazuhiro Kamei

TOGO'S 東郷（TOGO'S） Gaienmae/Aoyama-Itchome, Tokyo Japanese,Japanese / General / Soba (noodles) / Sake

東郷　健一郎Kenichiro Togo

The Chef's Recommendations

With global Japanese cuisine that transcends national boundaries, the famous chef continues to move with the times.

Mr.Togo was born in 1964 and is a native of Tokyo. At 18 years old, he began training at the Tosa (modern Kochi Prefecture) cuisine restaurant Neboke, located in Akasaka. After that, he moved to New York and gained experience as head chef at a branch of the long-standing sushi restaurant Hatsuhana. He also worked at a popular Japanese restaurant in Manhattan. With an enthusiastic invitation from Mr. Nobuyuki Matsuhisa, the owner and chef of NOBU, he joined NOBY NEW YORK CITY as an opening staff. Through his activities in Israel and his work in London, he was appointed as head chef of the Tokyo branch. In 2009 he struck out on his own. Currently, he works at a new restaurant in Minami-Aoyama.

東郷　健一郎Kenichiro Togo

Washoku Takagi Washokuたか木 Miyazaki City, Miyazaki Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Japanese Sosaku (creative cuisine)

高木　悠平Yuhei Takagi

Mr. Takagi is dedicated to spreading the charm of Miyazaki through cuisine using Miyazaki's ingredients.

He was born in 1984 in Kyoto. Later, he grew up in Miyazaki, which is rich in nature. Since childhood, foodstuffs from the sea and the mountains have been familiar to him. Attracted by a job where he could sublimate the deliciousness of ingredients, he entered the culinary world at the age of 21. After 17 years of training at resort hotels, kaiseki restaurants, and popular Japanese restaurants in Miyazaki, he opened his own restaurant, Washoku Takagi, in March 2022. He always wishes that people would learn about the wonderful ingredients Miyazaki has to offer through its cuisine.

高木　悠平Yuhei Takagi

Hibi Sakanazuki Toboku 日々魚数寄　東木 Higashi Chaya District, Ishikawa Japanese,Japanese / General / Cookshop

東木　宏憲Hironori Toboku

The Chef's Recommendations

His dishes reflect a long and diverse history of cooking professionally across the country.

He was born in 1982 in Ishikawa Prefecture. During his time in high school, he took on a part-time job at a yakitori (grilled chicken) restaurant, and the food there delighted him so much that he decided to enter culinary school after his high school graduation. After that, he went on to develop his skills at a traditional Japanese restaurant in Kanazawa and a Japanese-style inn in Kyoto, as well as a Kaiseki (course meal) restaurant in Kagurazaka and a Japanese restaurant in Ginza called Uchiyama. He also spent time in Italy working at Japanese restaurants there. After he returned to Japan, he set out on his own to take his current position. He is also a certified sommelier and sake (Japanese alcohol) master.

東木　宏憲Hironori Toboku

Kuzushi Washoku Koukian くずしわしょく香季庵 Mitsukoshimae, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

高橋　直希Naoki Takahashi

Mr. Takahashi creates a world of Japanese cuisine that surprises and impresses guests.

Based on Japanese cuisine that makes the most of seasonal ingredients, he continues to develop new dishes combining French and Italian techniques.

高橋　直希Naoki Takahashi

Sushi Isono 鮨　いその Odori Park, Hokkaido Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

磯野　直大Naohiro Isono

He chose to enter the cooking field to spend his whole life doing what he likes.

He was born in Hokkaido. After graduating from a university in Sapporo, he started working at an office as a salaryman. Though he was happy with it, he decided to enter the cooking field to do what he loves. After training at a sushi shop in Otaru through the introduction of his acquaintance, he had further training in Tokyo for 2 more years to be a more confident chef. He returned to Hokkaido to open [Sushi Isono], and currently, he makes his best efforts to give excellent service to his guests, making use of his experience.

磯野　直大Naohiro Isono

Otaru Masazushi Zenan おたる政寿司　ぜん庵 Otaru/Yoichi/Shakotan, Hokkaido Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi

西岡　秀美Hidemi Nishioka

Hidemi Nishioka transformed himself from a fisherman into a sushi artist making the most of the great taste of fish

Born February 13th, 1961, Hidemi Nishioka is a native of Hamanaka-cho, Hokkaido. After graduating from vocational school, he joined his father, who was a fisherman, to go fishing out at sea for two years. When the fishing season came to an end and he went for a meal at a sushi restaurant, it struck him that if he cooked the fish he caught in a similar way, they would be delicious. He then aspired to be a sushi artist and began his training at Omi Sushi Sohonten in Kushiro. Afterwards, he refined his skills at sushi restaurants, hotels, and other establishments in Yoichi and Kushiro. In 1989, he joined Masazushi and worked at the main store, becoming manager of Otaru Masazushi Zenan in 2010.

西岡　秀美Hidemi Nishioka

KATSUDON 喝鈍 Osaka Station/Umeda Station, Osaka Japanese,Japanese / Katsudon (fried pork cutlet bowl)

渡邉　誉Homare Watanabe

He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.

He was born in 1971 in Osaka prefecture. His father is the founder of [KATSUDON], now it is the main branch in Hozenji Yokocho. As he loved his father's [katsudon (rice bowl topped with cutlet)], he naturally decided to succeed his family business, and became a chef. In 1993, the second branch opened in Takimi-koji of Umeda Sky Bldg. and he takes charge of both operation and cooking. He carefully prepares [cutlet] one by one, without using frozen products or synthetic seasonings, with the motto of [domestic ingredients, quick, tasty, cheap]. By strictly following the taste of his father at the main branch, he keeps the tradition of this old-established restaurant.

渡邉　誉Homare Watanabe

Kagurazaka Sushi Konkon 神楽坂寿司こんこん Kagurazaka, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

近藤　昌弘Masahiro Kondo

Mr. Kondo has pride as a sushi artisan and continues to refine his skills.

He was born in 1979 in Tokyo. When he first visited a counter-style sushi restaurant as a child, he was so impressed by the chef's performance that he decided to become a sushi chef. After graduating high school, he started his career at sushi and Japanese restaurants. He then worked in various positions, such as instructor at a culinary institute, sushi restaurant head chef, and hotel head chef, before opening Kappo Kondo in 2022. While managing the restaurant, he met someone working as a Toyosu Market sushi broker and sushi artisan, and they discussed their dreams with each other. In August 2023, they did a magnificent job of realizing their dream of opening a restaurant together, Kagurazaka Sushi Konkon.

近藤　昌弘Masahiro Kondo

Restaurant ranking

Browsing history

Maruya Honten Meieki Branch

Mr. Aniya has honed his skills dedicated to cooking and continues to pursue the real essence of Japanese cuisine.

Kyougushi Rokuhara

Mr. Yamaguchi is the head chef who established his own unique style of Kushiage preparation with Japanese soup stock.

Jukusei Sushi Rita

Mr. Komori is a sushi chef who makes his dream come true with his passion and reliable skills and continues to fascinate people.

Narikura

The only one taste in the world developed by his own sense and skill.

Hyotei Main Branch

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

Taishabu to Nihonshu Satsuki

Mr. Kinoshita serves the finest sea bream shabu-shabu available as a specialty restaurant.

shirohacha koshitsu annex

Mr. Kawakami believes that the word "delicious" is fundamental for chefs and businesses.

Ajiraku Yumeri

With a desire to own a restaurant by age 30, he trained hard at a number of establishments to learn everything he could.

Uni Murakami Hakodate Main Branch

Childhood with sea urchin experience. Followed her mother, she took over the restaurant.

Asagaya Birdland

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

Oku-Akasaka Sushi Tanji

Mr. Takada delivers a sense of Japan that can only be offered in his restaurant.

Fugu Ryori Tomoe

His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.

TOGO'S

With global Japanese cuisine that transcends national boundaries, the famous chef continues to move with the times.

Washoku Takagi

Mr. Takagi is dedicated to spreading the charm of Miyazaki through cuisine using Miyazaki's ingredients.

Hibi Sakanazuki Toboku

His dishes reflect a long and diverse history of cooking professionally across the country.

Kuzushi Washoku Koukian

Mr. Takahashi creates a world of Japanese cuisine that surprises and impresses guests.

Sushi Isono

He chose to enter the cooking field to spend his whole life doing what he likes.

Otaru Masazushi Zenan

Hidemi Nishioka transformed himself from a fisherman into a sushi artist making the most of the great taste of fish

KATSUDON

He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.

Kagurazaka Sushi Konkon

Mr. Kondo has pride as a sushi artisan and continues to refine his skills.