Japanese Chef search result : Page 18

Burisho 魚師匠 Kyoto Station, Kyoto Seafood,Japanese / General / Japanese Sosaku (creative cuisine)

松本　穂高Hodaka Matsumoto

Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.

He was born in 1977 in Kyoto. A part-time job in high school led him to the food and beverage world. He expanded his career by serving as manager of a creative kaiseki restaurant in Kyoto and as executive chef of a Japanese restaurant in Beijing, China. Currently, he is using his wealth of experience to reach a new height at Burisho.

松本　穂高Hodaka Matsumoto

Sushi Kazumasa 鮨一正 Shibuya East Exit/Miyamasuzaka, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

渡邉　敏章Toshiaki Watanabe

Mr. Watanabe steps forward with his skills and ambition.

He was born in 1991 in Saitama. As a student, he discovered the appeal of Japanese food through a part-time job at a sushi restaurant and was drawn to its depth. After graduating from high school, he began training in Japanese cuisine. He spent ten years honing his skills as a sushi chef at several sushi restaurants. Then, he joined his current company because he sympathized with the representative's personality and management philosophy. In 2022, he was in charge of Sushi Kazumasa at the same time as it opened.

渡邉　敏章Toshiaki Watanabe

Hakata Motsunabe Yamanaka Ginza Branch 博多　もつ鍋　やま中　銀座店 Ginza, Tokyo Motsu Nabe (offal hotpot),Japanese / General / Nabe (hot pot) / Motsu Nabe (offal hot pot)

山中　幸一 Koichi Yamanaka

Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.

He was born in 1952 in Kanagawa. Began his career working at a restaurant in Okayama. At the same time, his brother, who was staying and working in Fukuoka under the influence of a friend from Fukuoka, founded Hakata Motsunabe Yamanaka in 1984. He was offered to help at the restaurant, which quickly became popular, and joined it in 1987. Since then, he has continued to work as a chef at the restaurant. As the executive chef of Hakata Motsunabe Yamanaka, he is still active on the front line.

山中　幸一 Koichi Yamanaka

Hidatakayama Hidagyu Hidakisetsuryori Sakana 飛騨高山　飛騨牛　飛騨季節料理　肴 Hida/Takayama, Gifu Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

今井　速雄Hayao Imai

The Chef's Recommendations

A desire to convey the splendor that the seasonal ingredients found in Hida's wilderness have to as many people as possible.

Spring brings budding "fragrant wild plants", summer provides "natural river fish from clear waters", and "a harvest of wild mushrooms" pop up in fall. In winter, he expertly prepares what he calls "truly delicious wild game" for his customers to cook. In order to acquire these seasonal ingredients, the chef makes an effort to personally travel to the mountains and rivers for the sake of maintaining the traditional practice of "self provision." Through his cooking, he hopes that customers who visit the restaurant will come to appreciate the splendor that comes from Hida's wilderness.

今井　速雄Hayao Imai

SUSHI SHIOGAMAKOU GINZA KIWAMI 鮨塩釜港銀座極 Ginza, Tokyo Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood

鈴木　嘉祐Yoshihiro Suzuki

Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.

He was born in 1982. He entered the world of sushi at the age of 16 and started his apprenticeship at 19 at KIYOTA, a famous sushi restaurant visited by many celebrities. After his training period, he met Mr. Kamada, a tuna professional. He joined Kaisenzushi Shiogamakou because he was fascinated by how Mr. Kamada worked and his deep knowledge. He has made sushi for many people in Shiogama. In February 2024, he was appointed Oyakata (head chef) of SUSHI SHIOGAMAKOU GINZA KIWAMI. With his passion for SHIOGAMAKOU, he brings smiles to visitors' faces with the knowledge and wealth of experience he has cultivated.

鈴木　嘉祐Yoshihiro Suzuki

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

Doikatsuman Gion Yasaka Branch 土井活鰻　祇園八坂店 Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Unagi (eel),Japanese / Unagi (eel)

土井　貴史Takashi Doi

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Mr. Doi's grandfather managed a river fish market in Kyoto's central wholesale market, so he was familiar with trade since he was a child. He trained under his grandfather after graduating high school and inherited the river fish market at the age of 26, after his grandfather passed away. In March 2018, he changed industries from the fish wholesale market, opening Doikatsuman and becoming the owner. After opening the first branch in Fushimi-Inari, he opened a second restaurant in Gion-Yasaka.

土井　貴史Takashi Doi

Japanese Cuisine RAKUSEIAN 日本料理　楽精庵 Atami, Shizuoka Japanese,Japanese / Kaiseki (traditional multi-course meal) / Wine / Sake

神山　亮Ryo Kamiyama

Mr. Kamiyama's all efforts are for the smiles of guests. He is a cook who takes genuine care of every process.

Mr. Ryo Kamiyama was born in 1978 in Okinawa. He was thinking of acquiring practical skills during his junior high school years, then saw a TV show about a chef that inspired him to be it to make people happy. So, he went to a cooking college and trained in Osaka hotels and Japanese restaurants. In 2017, He became head chef at ATAMI KAIHOUROU, a luxury hotel, and also supervises the menu at its restaurant RAKUSEIAN. He has never compromised on all aspects of providing guests with food, such as plating, selection of ingredients, and dishes.

神山　亮Ryo Kamiyama

Doikatsuman 土井活鰻 Fushimi/Daigo, Kyoto Japanese,Japanese / General / Unagi (eel)

土井　貴史Takashi Doi

The Chef's Recommendations

Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.

Mr. Doi's grandfather managed a river fish wholesale store in the central wholesale market in Kyoto, so he has been familiar with business since childhood. After graduating high school, he trained under his grandfather and inherited his business at 26 when his grandfather passed away. In March 2018, he changed industries from the fish store to open his own restaurant Doikatsuman, where he works as the owner and store manager.

土井　貴史Takashi Doi

Ryoheisushi 量平寿司 Ginza, Tokyo Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

島田　勝正Katsumasa Shimada

Dedicated to sushi for more than 45 years. Performing the finest nigiri with Edomae techniques and spirit.

Mr. Shimada was born in 1954 in Kumamoto. The owner of Ryoheisushi. Attracted by the stylish behavior of sushi chefs, he entered the world of Edomae sushi. After many years of honing his skills at a well-known restaurant in Tokyo, he has mastered traditional techniques while refining his unique taste in rice and ingredients. Since the spring of 2023, he has worked expertly at his current store in Ginza-itchome. He purchases the best seafood of the season from the middle wholesalers with whom he has built a relationship through his visits to the Toyosu Market. And he serves delicious nigiri and seasonal dishes with careful Edomae style work.

島田　勝正Katsumasa Shimada

Echizen 越前 Shin Toshin, Okinawa Japanese Sosaku (creative),Japanese / Crab / Kaiseki (tea-ceremony dishes) / Cookshop

深川　年男Toshio Fukagawa

Mr. Fukagawa values wholehearted customer service and every moment of cooking.

Mr. Fukagawa was born in 1969 in Kumamoto. He dove headfirst into the dining industry because he longed to become a chef. He began his career at Brasserie Grand, a French restaurant in Kumamoto. After that, he began working at bistros in Osaka. Finally, he moved on to making Japanese food after his long years of study in the world of French cuisine. After working at places such as Los Angeles Kitayama Hollywood branch, he was appointed head chef at Echizen in 2022. He works hard every day to liven up the food culture of Okinawa, also putting his efforts into training young chefs.

深川　年男Toshio Fukagawa

ON TOKYO ON TOKYO Nakameguro, Tokyo Japanese Sosaku (creative),Japanese / General / Wine / Sake

松野　弘Hiroshi Matsuno

Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years.

Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years. Became interested in cooking as a natural progression because of an environment blessed with the sea and mountains. His parents encouraged him to become a chef, saying, "It's better to have a job in your field." After graduating from culinary school, he joined Kitcho, a renowned Japanese restaurant. Then, he studied nutritional science and medical food. He was in charge of sous chef at a well-known hotel and showed his skills. "Food is what forms the human mind and body. What people put in their mouths should be safe." He consistently keeps this thought in mind at ON TOKYO, too.

松野　弘Hiroshi Matsuno

Sushi Hanayoshi 鮨　花吉 Niseko/Kutchan/Rusutsu, Hokkaido Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

吉岡　亮平Ryohei Yoshioka

A skillful chef who offers exquisite seafood from Hokkaido.

Born in 1972 in Niseko-cho, Hokkaido. As his family ran a soba (buckwheat noodles) restaurant, naturally he entered the cooking field. After training at a sushi restaurant in Asakusa, Tokyo for 13 years, he learned how to select fish at a wholesale company in Chiba prefecture. In 2006, he went independent and opened [Sushi Hanayoshi] in his hometown Niseko-cho. He is still making efforts to offer exquisite seafood from Hokkaido to the guests and many from overseas as well.

吉岡　亮平Ryohei Yoshioka

Tokyo October 東京十月 Omotesando/Aoyama, Tokyo Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Wine

冬野　慎治Shinji Fuyuno

Mr. Fuyuno is a chef and owner of the restaurant, who is highly admired by a wide range of guests from Japan and abroad.

He was born in 1974 in Ibaraki. Trained in Kaiseki (tea-ceremony dishes) cuisine, hotels, and Japanese restaurants. He learned and honed his skills in various techniques of serving food in beautiful dishes and using seasonal vegetables and other ingredients. In 2017, he came to Tokyo October. Serving as both head chef and owner of the restaurant, he has established a “style in which the chef himself provides hospitality.” He calls himself a Japanese cuisine artist and pursues not only cooking but also the art of tea ceremony. Offering a diverse appeal as a comprehensive cultural art not limited to Japanese cuisine, he is adored by a wide range of guests from Japan and abroad.

冬野　慎治Shinji Fuyuno

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

Sushi Fukushima 寿司福島 Fukushima/Noda, Osaka Sushi,Japanese / General / Sushi / Sake

山?　誠生Seiki Yamasaki

His skills were cultivated in Osaka. Mr. Yamasaki delivers the season using various techniques based on Japanese cuisine.

He was born in 1987 in Hyogo. Based in Osaka, he has built a career as a chef in Japanese and creative restaurants. Currently, he is the owner and chef of Sushi Fukushima. He has experience in various genres of cuisine, with a focus on Japanese cuisine. He uses a variety of culinary techniques, from the best use of ingredients to the most elaborate and carefully prepared dishes, to convey the charm of the season to his guests.

山?　誠生Seiki Yamasaki

Ukai Toriyama うかい鳥山 Hachioji, Tokyo Japanese,Japanese / General / Kushiyaki (grilled skewers) / Chicken

佐藤　辰美Tatsumi Sato

He focuses on maximizing the original flavor of the ingredients by keeping the recipes simple

He is a veteran with an experience of 16 years at [Ukai Toriyama], who has dedicated himself to mastering Japanese cuisine. He became the head chef 6 years ago, and every single day he keeps busy in the kitchen cooking delicious food. As a motto, he says "it is my job as a chef to make the ingredients taste even more delicious," so he aims to enhance the good features of each ingredient without elaborating on them too much. He offers delicacies that best represent the current season, thoroughly matching ingredients and balancing them with the seasoning broth.

佐藤　辰美Tatsumi Sato

AWOMB Nishikiyamachi AWOMB西木屋町 Shijokawaramachi/Teramachi, Kyoto Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

宇治田　博Hiroshi Ujita

Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.

He was born in 1973 in Kyoto. His family owns the restaurant Hisagosushi, which has its main branch in Kawaramachi, Kyoto. When he entered the world of chefs earnestly, he wanted to "pass on the taste of shari rice that he had learned differently from his family." So, he pursued a culinary career different from his family's restaurant. After graduating from Tsuji Culinary Institute, he trained at kappo and Kyoto kaiseki restaurants. Currently, he works as a chef at AWOMB Nishikiyamachi and Karasuma main branches.

宇治田　博Hiroshi Ujita

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

Kanizanmai Nagoya Sakae Branch かにざんまい　名古屋栄店 Sakae, Aichi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

Restaurant ranking

Browsing history

Burisho

Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.

Sushi Kazumasa

Mr. Watanabe steps forward with his skills and ambition.

Hakata Motsunabe Yamanaka Ginza Branch

Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.

Hidatakayama Hidagyu Hidakisetsuryori Sakana

A desire to convey the splendor that the seasonal ingredients found in Hida's wilderness have to as many people as possible.

SUSHI SHIOGAMAKOU GINZA KIWAMI

Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.

Oku-Akasaka Sushi Tanji

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

Doikatsuman Gion Yasaka Branch

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Japanese Cuisine RAKUSEIAN

Mr. Kamiyama's all efforts are for the smiles of guests. He is a cook who takes genuine care of every process.

Doikatsuman

Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.

Ryoheisushi

Dedicated to sushi for more than 45 years. Performing the finest nigiri with Edomae techniques and spirit.

Echizen

Mr. Fukagawa values wholehearted customer service and every moment of cooking.

ON TOKYO

Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years.

Sushi Hanayoshi

A skillful chef who offers exquisite seafood from Hokkaido.

Tokyo October

Mr. Fuyuno is a chef and owner of the restaurant, who is highly admired by a wide range of guests from Japan and abroad.

TOGO'S

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

Sushi Fukushima

His skills were cultivated in Osaka. Mr. Yamasaki delivers the season using various techniques based on Japanese cuisine.

Ukai Toriyama

He focuses on maximizing the original flavor of the ingredients by keeping the recipes simple

AWOMB Nishikiyamachi

Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.

Kyougushi Rokuhara

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

Kanizanmai Nagoya Sakae Branch