Japanese Chef search result : Page 19

Shabuzen Roppongi Branch しゃぶ禅　六本木店 Roppongi, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal)

田中　泰宏Yasuhiro Tanaka

From art to cuisine. The head chef, Mr. Tanaka, continues to hone his skills in pursuing beauty common to both.

Mr. Tanaka was born in 1978 in Tokyo. Originally specialized in art. Aspire to become a cook, having been inspired by Japanese food with the same beauty as the art world. After graduating from a culinary school, he joined Nadaman and began his career in earnest. Following Park Hyatt Tokyo, he joined the Shabuzen group in 2001. In 2011, he left the group to widen his perspective on food and trained in Italian and other western cuisines. In 2020, he assumed the head chef post at Shabuzen Roppongi Branch.

田中　泰宏Yasuhiro Tanaka

SH’UN Wine & Dine ワイン＆ダイン「シュン」 Namba, Osaka Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

森田　浩史Hirofumi Morita

Mr. Morita became a head chef who prepares high-quality and delicious food to fulfill his dream as a student.

He was born in 1993 in Osaka. When he was a student, he was captivated by the sight of a chef working across the counter of a Kappo restaurant, and his dream from then on was to become a chef. He began his career in 2013 at Swissotel Nankai Osaka SH'UN Wine & Dine. After training at Steak Kappo Tsune-zune, he gained further experience by returning to his current workplace, SH'UN Wine & Dine, and since November 2024, he has displayed his skills as the restaurant's head chef.

森田　浩史Hirofumi Morita

Sugita すぎ田 Asakusa, Tokyo Japanese,Japanese / Tonkatsu (fried pork cutlet)

佐藤　光朗Mitsuo Sato

The Chef's Recommendations

Making proper efforts to pursue a deliciousness hidden in the traditional dish.

Born in 1980 in Tokyo, he raised up watching his father who ran a pork cutlet restaurant. It was natural for him to help his father before going to school in his days as a student. After graduating from a university, he started working at [Sugita] to succeed his family business, then became the 2nd generation in 2011. He is modest to say that his restaurant is a small bistro in this town but still making efforts every day to be better than any other restaurant, and wishing the guests to say [though pork cutlet is a casual food, his dish is special].

佐藤　光朗Mitsuo Sato

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store 酒ト和食ほっこり京都木屋町本店 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

富山　梓Azusa Tomiyama

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

He was born in 1998 in Kagoshima. He loves to cook and enjoys eating delicious food. Wanting to bring joy to people through cooking, he wished to eventually own his restaurant. As he gained experience as a chef, he came across Hokkori and joined the restaurant.

富山　梓Azusa Tomiyama

Otobashi Sumiya 尾頭橋すみや Kanayama/Atsuta-ku/Nakagawa-ku, Aichi Japanese,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)

角谷　進Susumu Sumiya

The Chef's Recommendations

Serves delicious dishes that make the most of the flavors of seasonal ingredients.

Mr. Sumiya was born in 1960 in Aichi and raised in a fishing family. His parents' house also ran an agriculture business, so high-quality fish and vegetables were always close to him. So, he naturally entered the culinary world because of his interest in food. After graduating from high school, he worked at a Japanese restaurant and then honed his skills in Japanese cuisine at various restaurants, such as Japanese restaurants and Kaiseki restaurants. In 2007, he opened his dream restaurant, Otobashi Sumiya. Every day, he devotes himself to "creating a restaurant where diners can fully enjoy the season's delicacies."

角谷　進Susumu Sumiya

Kushinobo Kyoto Station Branch 串の坊　京都駅店 Kyoto Station, Kyoto Japanese,Japanese / Kushiage (deep-fried skewers)

木本　龍治Ryuji Kimoto

Simple in appearance but requires creativity and meticulous preparation.

Born in 1970 in Hyogo prefecture. He worked at a major grocery store chain after graduating high school, earning his knowledge and experience by supplying fresh vegetables and seafood. In 1991, he entered Kushinobo through his acquaintance. He learnt the basics in preparing ingredients and deep-fried dishes to refine his technique. He now assumes the role of manager at Kushinobo Kyoto Station branch and puts his heart into preparing ingredients for each menu.

木本　龍治Ryuji Kimoto

Ginza Wagyu Lab 銀座和牛ラボ Ginza, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Steak

角田　博史Hiroshi Kakuta

Mr. Kakuta is one of the chefs who contributed to the global branding of Japanese food.

He is one of the key figures who contributed to the global branding of Japanese cuisine under the tutelage of the Iron Chef, Mr. Komei Nakamura. After working at Nadaman for nearly 30 years, he became the head chef. Since then, he has continued to support many prestigious hotels as head chef. He is currently working as the executive chief chef of Ginza Wagyu Lab.

角田　博史Hiroshi Kakuta

Ganso Ebidashi Monja no Ebisen Shibuya Stream Branch 元祖海老出汁もんじゃのえびせん　渋谷ストリーム店 Shibuya Center-Gai/Koen-Dori, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Monjayaki (okonomiyaki pancakes using diluted batter) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

羽方　勇二Yuji Hagata

A chef who brings smiles to guests with a charming downtown atmosphere and delicious cuisine.

Mr. Hagata was born in 1992 in Tokyo. He had a passion for food from a young age and decided to pursue a career in the culinary world. Gained experience working as a chef in Japanese and chicken-focused restaurants in Marunouchi and Shinjuku. At Ganso Ebidashi Monja no Ebisen, he put his heart into his cooking every day with the desire for their guests to want to come back. He also put effort into creating the restaurant's ambiance, hoping that guests could experience the atmosphere of a Monja restaurant born in the traditional downtown area.

羽方　勇二Yuji Hagata

Pontocho HOUSHOAN 先斗町　烹祥庵 Kiyamachi/Pontocho, Kyoto Kaiseki (course menu),Japanese / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

Uni Senmonten Yoichiya Otaru Unga Branch うに専門店世壱屋　小樽運河店 Otaru/Yoichi/Shakotan, Hokkaido Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

佐藤　勇太Yuta Sato

With local pride, Mr. Sato warmly welcomes and greets visitors.

He was born in 1989 in Hokkaido. Influenced by his father, he developed a passion for cooking and entered the culinary world. In 2018, he joined Yoichiya and started his career as a chef. After gaining experience at affiliated stores, he moved to Yoichiya Otaru Unga Banh in 2022, where he is currently the manager. With dishes that respect the fresh ingredients and traditions unique to Hokkaido, he provides satisfaction and excitement to his guests.

佐藤　勇太Yuta Sato

Ipponyari 一本槍 Fushimi/Daigo, Kyoto Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

山中　宏明Hiroaki Yamanaka

Mr. Yamanaka is the 2nd generation of the family to maintain the same taste and dedication inherited from his father.

He was born in 1969 in Kyoto. His family initially ran a sushi restaurant but changed it to a fugu restaurant. His love of cooking and the fact that he had a vague longing to become a chef after watching his father's back led him to pursue a career in the culinary arts. He trained at kappo restaurants in Jiyugaoka, Tokyo, and Tochigi. As the restaurants served fugu depending on the season, he honed his skills in handling the fish. Currently, he is the 2nd generation chef at Ipponyari.

山中　宏明Hiroaki Yamanaka

Yakitori Miyagawa Toyosu branch やきとり宮川　豊洲店 Toyosu, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

杉浦　健司Kenji Sugiura

The young chef keeps the tradition of the old-established historical restaurant.

He was born in 1989 in Tokyo. Having relatives working in the restaurant field, he was interested in this field since he was very young. After graduating from a culinary school, he worked for French and Italian restaurants in Tokyo. Currently he manages the kitchen of [Yakitori Miyagawa Toyosu branch] with the largest number of seats among their branches. His careful preparation, which decides the quality of the skewers, gains high trust from other employees. He makes thorough efforts everyday for better management to offer the most impressive food experience the guests ever had and to be [the No.1 restaurant in the area].

杉浦　健司Kenji Sugiura

Yasai Sommelier no Omise Togiya Kiyamachi-Oike Branch 野菜ソムリエのお店　十祇家　木屋町御池店 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Motsu Nabe (offal hot pot) / General

松崎　隆明Takaaki Matsuzaki

The Chef's Recommendations

Mr. Matsuzaki trained and studied various types of cuisine, beginning with patisseries.

He was born in 1974 in Ehime. His mother ran a coffee shop, and he tasted and helped her cook from a young age. As long as he can remember, he has wanted to make something and has become interested in pastry making, which he had never experienced before. He decided to become a pastry chef who could make everyone's hearts happy with his elegant creations, so he enrolled in a confectionery school in Kyoto. After that, he worked at a ryokan (Japanese-style inn) for 1 year, a confectionery store for 5 years, a Sushi restaurant for 4 years, a Korean restaurant for 7 years, and a restaurant specializing in Motsu Nabe (offal hot pot) for 1 year.

松崎　隆明Takaaki Matsuzaki

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

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

wanogi 鮨和のぎ Hiroo, Tokyo Japanese,Japanese / General / Sushi / Kyoto Cuisine

長田　了Ryo Osada

Mr. Osada is a master chef who, with the excitement of his childhood in his heart, creates sophisticated dishes steeped in tradition.

He was born in 1973 in Tokyo. As a child, he was impressed by his mother's cooking and developed a genuine curiosity about "how to make such delicious food." He studied at Nakamuraro and Wakuden, both long-established restaurants in Kyoto, where he mastered the art of tradition and innovation. After returning to his hometown, he worked at a kappo restaurant in Kagurazaka, where he deepened his skills and learned management know-how for the restaurant business. Based on this experience, he is pursuing cuisine that delivers excitement to visitors at Sushi Wa Nogi.

長田　了Ryo Osada

Nanzenji Sando Kikusui 南禅寺参道　菊水 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kyoto Cuisine,Japanese / Tofu Dishes / Sake / Italian

西野　悌司Yasushi Nishino

With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.

He was born in 1976 in Sabae, Fukui. Wanting to delight many people with cuisine, he began walking the chef's path. After training at famous restaurants in Kyoto when he was 18, he joined Kikusui. In 2013, he was appointed as its third head chef. During its 2018 renovation, he trained hard at a Michelin 3-star Japanese restaurant and polished his techniques. He produces Washoku Kaiseki, which combines traditions with attempts at something new. He is not afraid to take on new challenges and continues to lead the kitchen as always, with a determination to protect the food, traditions, and staff.

西野　悌司Yasushi Nishino

Kyoboshi 京星 Gion, Kyoto Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / General / Kaiseki (tea-ceremony dishes)

榊原　俊徳Toshinori Sakakibara

Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].

He was born in 1969. As [Kyoboshi] was relocated from Gion to Tokyo, he was also born and brought up in Tokyo. After graduating from high school and having training at a famous traditional Japanese restaurant in Hyogo for 4 years, he went back to [Kyoboshi] in Ginza, as his father, the previous generation became sick. After having some more training under his father, he opened his own restaurant at the age of 22 in Gion, where [Kyoboshi] was originally founded. He has gained new layers of fans by suggesting new ideas such as serving tempura of sweet potato with brandy and sugar, while preserving the traditional taste of the restaurant. The restaurant has established its position and become world renowned.

榊原　俊徳Toshinori Sakakibara

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

Ginza Fujita 銀座ふじた Ginza, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

藤田　雅之Masayuki Fujita

Mr. Fujita, who is devoted to Japanese cuisine, fascinates guests with his exploration of flavors and seasonal Japanese dishes brought by his careful work.

He was born in 1975 in Fukui and owns Ginza Fujita. He grew up familiar with a wide variety of ingredients and cuisine at his father's restaurant and has been in the kitchen since childhood. At an early stage, he acquired cooking techniques that are completed with the five senses, such as sound and aroma and has continued his quest for the essence of deliciousness. After running his restaurant in Fukui, he moved to Tokyo to study at a famous restaurant there. In April 2022, he opened his current restaurant in Ginza. Every day, with sincere efforts, he develops courses rich in seasonal flavors, showing the climax of his life as a chef.

藤田　雅之Masayuki Fujita

Restaurant ranking

Browsing history

Shabuzen Roppongi Branch

From art to cuisine. The head chef, Mr. Tanaka, continues to hone his skills in pursuing beauty common to both.

SH’UN Wine & Dine

Mr. Morita became a head chef who prepares high-quality and delicious food to fulfill his dream as a student.

Sugita

Making proper efforts to pursue a deliciousness hidden in the traditional dish.

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

Otobashi Sumiya

Serves delicious dishes that make the most of the flavors of seasonal ingredients.

Kushinobo Kyoto Station Branch

Simple in appearance but requires creativity and meticulous preparation.

Ginza Wagyu Lab

Mr. Kakuta is one of the chefs who contributed to the global branding of Japanese food.

Ganso Ebidashi Monja no Ebisen Shibuya Stream Branch

A chef who brings smiles to guests with a charming downtown atmosphere and delicious cuisine.

Pontocho HOUSHOAN

Uni Senmonten Yoichiya Otaru Unga Branch

With local pride, Mr. Sato warmly welcomes and greets visitors.

Ipponyari

Mr. Yamanaka is the 2nd generation of the family to maintain the same taste and dedication inherited from his father.

Yakitori Miyagawa Toyosu branch

The young chef keeps the tradition of the old-established historical restaurant.

Yasai Sommelier no Omise Togiya Kiyamachi-Oike Branch

Mr. Matsuzaki trained and studied various types of cuisine, beginning with patisseries.

Washoku Takagi

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

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).

wanogi

Mr. Osada is a master chef who, with the excitement of his childhood in his heart, creates sophisticated dishes steeped in tradition.

Nanzenji Sando Kikusui

With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.

Kyoboshi

Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].

Oku-Akasaka Sushi Tanji

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

Ginza Fujita

Mr. Fujita, who is devoted to Japanese cuisine, fascinates guests with his exploration of flavors and seasonal Japanese dishes brought by his careful work.