Japanese Chef search result : Page 35

Ebiju 海老重 Nishi-Funabashi, Chiba Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

海老原　孝EBIHARA TAKASHI

Growing up watching his father, a chef

After growing up watching his father work as a sushi chef, it was a natural step for him to set foot in the culinary world. He trained at various restaurants and even opened his own restaurant but fate lead him to manage a restaurant with his father in 2012. That restaurant is reopening after a renovation.

海老原　孝EBIHARA TAKASHI

Otayan おたやん Kakogawa, Hyogo Japanese,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)

敏森　善行TOSHIMORI YOSHIYUKI

Living with Japanese cuisine for 25 years. Good food backed up by experience and sense.

Born in Hyogo prefecture in 1966. When he was a student, he was looking for work and became a chef. That's when he came into contact with the deliciousness and delicacy of Japanese Cuisine. He stayed with it for 25 straight years. He has very strict judgement concerning fish and takes taste very seriously. He is aiming for food that will make the customer happy with its taste and appearance, so he continues to hone his skills day and night.

敏森　善行TOSHIMORI YOSHIYUKI

Yakitori Tori Ryori Toritatsu 焼き鳥・鶏料理・鳥辰 Shinjuku West Exit/Tochomae, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / General / Kushiyaki (grilled skewers)

吉川　公一YOSHIKAWA KOICHI

With food hygiene his top priority, he is a chef who appraises his fresh ingredients

Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."

吉川　公一YOSHIKAWA KOICHI

Gyutan Sumiyaki Rikyu Honcho 牛たん炭焼利久　本町店 Sendai Station East Exit, Miyagi Japanese,Japanese / General / Gyutan (beef tongue) / Local Japanese Cuisine

中澤桂一NAKAZAWAKEIICHI

Into the world of cuisine dreamt of since childhood.

In order to progress on to the world of food dreamt of in his childhood, he studied at a cooking school. After graduating he began working at Rikyu as a cook, steadily building up experience until now.

中澤桂一NAKAZAWAKEIICHI

Oebi Tempura Senmonten Sanki 大エビ天専門店　さんき Minato-ku/Minami-ku/Midori-ku, Aichi Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Udon (noodles) / Tendon/Tenjyu (tempura bowl)

岩井　春幸IWAI HARUYUKI

The Chef's Recommendations

Oebi Tempura Senmonten is fully committed to bring you smiles of joy and surprise.

He was born in January 1951, in Yaotsu Town in Kamo District, Gifu Prefecture. Our manager's previous job was making tempura at a snack store in a market. With 21 years experience in the industry, he created "Oebi Tempura Senmonten" to bring you the freshest shrimp cooked in the most delicious manner. Our chef puts his all every day in order to see our customers' happy, satisfied expressions.

岩井　春幸IWAI HARUYUKI

Gyutan Sumiyaki Rikyu Chuodori 牛たん炭焼利久　中央通店 Sendai Station West Exit, Miyagi Japanese,Japanese / Gyutan (beef tongue) / Local Japanese Cuisine / General

新保宏介SHIMBOKOSUKE

I want to cook delicious food for others to enjoy.

Having a great love for cooking since childhood, he entered the world of cuisine, and after twelve years of experience at a soba restaurant, came to Rikyu. The grilling of beef tongue may be simple but it also has depth. To serve it in its finest form, everyday he centers himself and grills for a delicate perfection.

新保宏介SHIMBOKOSUKE

Gyutan Sumiyaki Rikyu Iwanuma 牛たん炭焼　利久　岩沼店 Natori/Zao/Shiroishi, Miyagi Japanese,Japanese / General / Gyutan (beef tongue) / Local Japanese Cuisine

小野寺正春ONODERAMASAHARU

Depth that even a connoisseur can taste.

Wanting to use my hands to make a living, I entered the food industry because of my interest in cuisine. With over 20 years since we opened Rikyu, you'll soon find out why connoisseurs say, "When it comes to grilled beef tongue, one seeks the modest sensitivity that's a product of a single coal in the fire. The flavorful depth of each ingredient can change with the chef."

小野寺正春ONODERAMASAHARU

Uogashi Maruten Fuji 魚河岸丸天　富士店 Fuji City, Shizuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood

中村　彰伸NAKAMURA AKINOBU

An interest in cooking that started in high school. A life devoted to Japanese cuisine and fish-based cuisine.

Born in Shizuoka prefecture in 1977, the proprietor's interest in cuisine started in high school. He started his career as an apprentice in Japanese restaurants in Shizuoka, achieving expertise in all forms of fish-based cooking at the likes of Uogashi Maruten, at both the main and branch restaurants. Since 2011 he has been at Uogashi Maruten Fuji, where he excels in all forms of Japanese cuisine.

中村　彰伸NAKAMURA AKINOBU

Kawajin Main Store 川甚本店 Susukino, Hokkaido Japanese,Japanese / General / Hokkaido Cuisine / Kaiseki (traditional multi-course meal)

本間　勇司HOMMA YUJI

The Chef's Recommendations

A Japanese professional chef with attention to using safe ingredients.

He was born in 1970, Wakkanai city, Hokkaido. He got a job working at a sushi restaurant where he worked for two years at the recommendation of one of his junior high school teachers. After working there, he further polished his skills at a Japanese restaurant in Tokyo, and he has been the head chef at Kawajin Main Store since 2006. These days, as consumers become more aware of what they are eating, we take prudence in insuring the safety of our ingredients, and we only use ingredients grown locally with low amounts of agricultural chemicals.

本間　勇司HOMMA YUJI

Washoku to Tempura Zefu わしょくと天ぷら　ぜふ Kokubuncho/Ichibancho, Miyagi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Sake

大江　信行OE NOBUYUKI

Influenced by his relatives who cooked for a living, he chose the same path

Born July 9th, 1958, he's a native of Miyagi Prefecture's Higashimatsushima City. Influenced by his relatives who cooked for a living, he too chose the same path. After graduating from the Musashino School of Culinary Arts in Tokyo, he trained for three years at a Japanese restaurant in the city before moving on to the high class Sendai restaurant Gin Tanabe. He plied his skills there for roughly 30 years before coming to Sumibi Wabo Hesoya (now: Wasyoku to Tempura Zehu) to cap off his career.

大江　信行OE NOBUYUKI

Oshio Ataru おしお　ATARU店 Tsukishima, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter)

松野　雄太MATSUNO YUTA

We want our favorite foods to become our customers' favorites too.

I have always loved making okonomiyaki pancakes at home, so I started working here part time in the second year of high school. And then, falling in love with the taste of monjayaki, I decided to work here full time. I want to serve monjayaki to the customers and have them love it as much as I do!?

松野　雄太MATSUNO YUTA

Kushi Agemono Shun's Ginza 串あげもの　旬s　銀座店 Ginza, Tokyo Japanese Sosaku (creative),Japanese / General / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine)

和田　隆WADA TAKASHI

Enjoy "Kushiage" (fried skewers), have fun with the chef, and understand its depth.

After graduating from culinary school, he hoped to become a patissier, so he began working at a French restaurant through an introduction from the school. Following that an acquaintance introduced me to a steakhouse. Ultimately, he wound up working at several different restaurants. When he turned 30, he began thinking about the chef he wanted to become. He started at a kushiage (fried skewers) restaurant. It was his first time interacting with customers at a counter. As a chef, there was nothing better than directly seeing a customer's reaction. 15 years has since passed and he has continued working as a kushiage chef.

和田　隆WADA TAKASHI

Nanohana なの花 Okaido/Gintengai, Ehime Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

高橋　邦親TAKAHASHI KUNICHIKA

I like eating nice food. That's why I became a chef.

I want to eat quality food, I want to make quality food, and I want people to eat quality food. Because I felt this way, I entered the world of cooking. I am still learning everyday and I make my food with passion.

高橋　邦親TAKAHASHI KUNICHIKA

Ajisho 味将 Shikoku-Chuo, Ehime Sushi,Japanese / General / Sushi / Oshizushi (pressed sushi)

石川　将太郎ISHIKAWA SHOTARO

Keeping the words "learn from the past" close to his heart and valuing the traditions of Japanese cuisine, he naturally started his career as a chef

Born in Ehime prefecture on August 20, 1975, he grew up in a family who were running Ajisho. So, from a young age, he understood from experience both the severity and joy felt as a chef. Although he had his heart set on becoming a stockbroker while studying at college, he began his career as a chef in order to succeed his father. After graduating from college, he trained in Japanese cuisine and sushi and headed to Ajisho 12 years ago. He continues with devotion every day to being the chef he visualized himself as at a young age, while valuing the traditions and the words "learn from the past" close to his heart.

石川　将太郎ISHIKAWA SHOTARO

Fudozaka Kikuchi 不動坂　菊地 Sannomiya, Hyogo Japanese,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)

菊地KIKUCHI

Since he was a child, he was interested in food and he chose this path.

The chef was interested in making dishes with a variety of ingredients. After a while, he became able to cook on his own, and naturally started to think about working as a chef.

菊地KIKUCHI

Yakitori Fukuzumi Main Store やきとり　福住　本店 Iwaki, Fukushima Japanese,Japanese / Yakitori (grilled chicken skewers)

齋藤　義雄SAITO YOSHIO

Treating customers to carefully prepared dishes that follow in the traditional spirit of this long-established restaurant.

He was born in 1948 in Fukushima Prefecture. Chef Saito was born into the third generation of the family-owned Fukuzumi Ryokan, established in 1912. In in order to inherit the family business, he set his heart on becoming a chef. In 1979, he devoted himself full-time to running a restaurant specializing in yakitori (grilled chicken) while running a hotel, which he continues to do into the present. Chef Saito prizes highly the feeling of "gratitude to one's customers", and has opened three Yakitori Fukuzumi restaurants within Iwaki city. (The Hirono shop is currently closed)

齋藤　義雄SAITO YOSHIO

Kappo Sushi Umeda 割烹・寿司うめだ Tokaichi/Funairi/Yoshojima, Hiroshima Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / Basashi (horse meat sashimi)

梅田　真志UMEDA SHINJI

The Chef's Recommendations

Realising his father's greatness and his own culinary aspirations on leaving Hiroshima.

Shinji Umeda was born on March 17th, 1982. He learned much while working a part-time job at a restaurant. The izakaya (Japanese pub) he worked in at that time had an open kitchen, and during everything he did there, from the difficulty of conversing with customers to gaining more knowledge about cooking, he thought to himself "Dad did it like this, and at that time he spoke about this," and the image of his father's face was constantly on his mind. Shinji is currently training at his father's restaurant, studying the culinary arts so that he may one day open his own restaurant full of smiling, satisfied customers.

梅田　真志UMEDA SHINJI

Seafood Restaurant Zauo Main Store 活魚茶屋ざうお本店 Nishi-ku, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

井上　修次INOUE SHUJI

Experienced delectable Japanese cuisine during his culinary training and decided to devote himself entirely to Japanese cuisine

He was born in Fukuoka Prefecture in 1979. After graduating from high school, he started working part-time at a restaurant. Subsequently, he honed his craft for 5 years at a Japanese restaurant before working at Seafood Restaurant Zauo Main Store. Meticulously preparing fresh dishes, he puts his heart and soul into ensuring that these dishes will evoke feelings from his customers.

井上　修次INOUE SHUJI

Hokkai Shabu Shabu Kita 2 Jo 北海しゃぶしゃぶ北2条店 Sapporo Station, Hokkaido Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Crab / Nabe (hot pot) / Shabu-shabu (boiled meat slices)

佐々木　彰則SASAKI AKINORI

Working hard with the staff to create a comfortable restaurant

Born August 10, 1956 in Sapporo. After graduating from a vocational school, he worked at restaurants, hotels, and izakaya bars, serving customers. When Hokkai Shabu Shabu Kita 2 Jo opened in 2012, he was hired on as manager. Rather than "training staff by the book," he focuses on "little acts of service and hospitality," working towards creating a restaurant with a warm atmosphere along with his staff.

佐々木　彰則SASAKI AKINORI

Japanese Cuisine FUKUSHIMA 日本料理　福しま Yamaguchi City, Yamaguchi Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / Kaiseki (traditional multi-course meal)

福嶋　忠幸FUKUSHIMA TADAYUKI

The Chef's Recommendations

He continues to strive down the path of cuisine to fulfill his dream of owning his own restaurant

Born in 1959. A native of Saga Prefecture's Karatsu City. His memories of a local Japanese food restaurant led him to enter the world of cuisine, deciding to make food that could move people. After acquiring experience at Hakata hotels and Japanese restaurants, he became head chef of Japanese cuisine at the Yachiyo Royal Hotel in Kumamoto. After that, he worked as head chef of the Yamaguchi Grand Hotel's Japanese Restaurant Miyabi for 12 years. He opened WA FUKUSHIMA in September of 2009, and this is his fifth year with us. He's never satisfied with his own cooking, striving for excellence each day.

福嶋　忠幸FUKUSHIMA TADAYUKI

Restaurant ranking

Browsing history

Ebiju

Growing up watching his father, a chef

Otayan

Living with Japanese cuisine for 25 years. Good food backed up by experience and sense.

Yakitori Tori Ryori Toritatsu

With food hygiene his top priority, he is a chef who appraises his fresh ingredients

Gyutan Sumiyaki Rikyu Honcho

Into the world of cuisine dreamt of since childhood.

Oebi Tempura Senmonten Sanki

Oebi Tempura Senmonten is fully committed to bring you smiles of joy and surprise.

Gyutan Sumiyaki Rikyu Chuodori

I want to cook delicious food for others to enjoy.

Gyutan Sumiyaki Rikyu Iwanuma

Depth that even a connoisseur can taste.

Uogashi Maruten Fuji

An interest in cooking that started in high school. A life devoted to Japanese cuisine and fish-based cuisine.

Kawajin Main Store

A Japanese professional chef with attention to using safe ingredients.

Washoku to Tempura Zefu

Influenced by his relatives who cooked for a living, he chose the same path

Oshio Ataru

We want our favorite foods to become our customers' favorites too.

Kushi Agemono Shun's Ginza

Enjoy "Kushiage" (fried skewers), have fun with the chef, and understand its depth.

Nanohana

I like eating nice food. That's why I became a chef.

Ajisho

Keeping the words "learn from the past" close to his heart and valuing the traditions of Japanese cuisine, he naturally started his career as a chef

Fudozaka Kikuchi

Since he was a child, he was interested in food and he chose this path.

Yakitori Fukuzumi Main Store

Treating customers to carefully prepared dishes that follow in the traditional spirit of this long-established restaurant.

Kappo Sushi Umeda

Realising his father's greatness and his own culinary aspirations on leaving Hiroshima.

Seafood Restaurant Zauo Main Store

Experienced delectable Japanese cuisine during his culinary training and decided to devote himself entirely to Japanese cuisine

Hokkai Shabu Shabu Kita 2 Jo

Working hard with the staff to create a comfortable restaurant

Japanese Cuisine FUKUSHIMA

He continues to strive down the path of cuisine to fulfill his dream of owning his own restaurant