Japanese Chef search result : Page 4

Miracle Yukiya 味楽屡　ゆきや Niseko/Kutchan/Rusutsu, Hokkaido Japanese,Japanese / Udon (noodles) / Soba (noodles) / Curry

齋藤　行哉Yukiya Saito

Mr. Saito is pouring his passion into developing safe, healthy food that also accommodates allergies and religious beliefs.

Mr. Saito was born in 1954 in Hokkaido. Losing his mother because of her cancer increased his knowledge about nutrition and oriental medicine. After working for a large agricultural material manufacturer, he became a member of the Community-Reactivating Cooperator Squad for Niseko town in 2011. In November 2012, he established Niseko Food Commission Workers Collective, which makes and sells products made from rice flour from Niseko. Next month, he opened Miracle Yukiya. He serves safe, healthy, and tasty dishes to give guests a "fun experience having dishes together at the same table."

齋藤　行哉Yukiya Saito

Wa Dining Sato 和Dining三十 Jinbocho, Tokyo Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Umeshu (plum wine)

佐藤　諒馬Ryoma Sato

The Chef's Recommendations

Delivering new charms of Japanese food based on the skills polished at a famous restaurant-inn.

Mr. Sato was born in 1990 in Chiba. Because of his love of cooking, he aspired to become a professional chef and studied at the international cooking department of Sakura-Higashi High School. After graduating, he studied hard for 8 years at Kagaya in Noto, a leading restaurant and ryokan inn in Japan. His dedicated devotion and careful handiwork have been highly evaluated. He has received many awards in cooking competitions, including being chosen to represent Ishikawa Prefecture in the Japanese Cuisine category at the National Skills Competition and receiving the Ishikawa Prefecture Youth Skill Award. With his motto of making Japanese food more familiar to people, in the fall of 2017, he opened his own restaurant Sato in Jimbocho, Tokyo.

佐藤　諒馬Ryoma Sato

Sushi Renma 鮨練磨 Matsuyama/Kume/Wakasa, Okinawa Sushi,Japanese / General / Sushi

宇江城　喜尊Yoshitaka Ueshiro

To be involved in the culinary business, Mr. Ueshiro has honed his skills as an artisan.

Mr. Ueshiro was born in 1991 in Okinawa. Wishing to get involved in the culinary business, he started to take a path of Sushi and Japanese cuisine. He started his professional career at a restaurant, Teppen. Then, he gained more experience at Sushi Kawagoe, a famous Edomae Sushi Restaurant in Naha City. With a desire to further master the art of sushi, he joined Sushi Renma in 2020. He works as a Sushi head chef and keeps refining his skills.

宇江城　喜尊Yoshitaka Ueshiro

Syunmi Karoku 旬味　鹿六 Hakodate, Hokkaido Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

布施　直樹Naoki Fuse

Mr. Fuse has taken over the taste and the way of being a restaurant from the late proprietor.

Mr. Naoki Fuse was born in 1980 in Miyagi. At the age of 20, he started working as a chef. After learning the basics of cooking at Syunmi Karoku, he contributed to Shunka, located in Goryokaku Tower. After gaining many experiences as a chef, he took over Shunmi Karoku. The restaurant has been supported by not only local people but also a lot of guests since it opened in 2013. He has maintained the tastes many people love and a flexible style that can adjust to various scenes.

布施　直樹Naoki Fuse

Sushi no Daripin 寿司のだりぴん Osaka Station/Umeda Station, Osaka Sushi,Japanese / General / Sushi / Sashimi (raw fish)/Seafood

竹地　輝昌Terumasa Takechi

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

Yakitori Izakaya Kemuri [Sake specialty store] 焼き鳥居酒屋けむり【日本酒専門店】 Shinjuku East Exit/Kabukicho, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Sake

池原　慎太郎Shintaro Ikehara

Mr. Ikehara aims to make people want to visit the restaurant daily with his delicious skewers and friendly service.

He was born in 1994 in Okinawa and is currently working at Yakitori Izakaya Kemuri. He is conscious not only of creating an appealing menu that makes the most of tasty chicken skewers but also of providing friendly service. He aims to create a restaurant with a familiar atmosphere that makes people want to visit regularly.

池原　慎太郎Shintaro Ikehara

Shunsengyo to Sumibiyaki Yukari 旬鮮魚と炭火焼　縁 Matsuyama/Kume/Wakasa, Okinawa Japanese Sosaku (creative),Japanese / Sashimi (raw fish)/Seafood / General / Japanese Sosaku (creative cuisine)

浦崎　政司Masashi Urasaki

To satisfy his guests, Mr. Urasaki continues to hone his skills every day.

He was born in 1980 in Okinawa. Having spent much of his childhood helping his family with cooking, he had already decided to become a chef by the time he was in elementary school. He studied authentic Japanese cuisine at an izakaya and gained experience at a hotel restaurant. With many years of experience, he opened Yukari in January 2020. Always putting his customers' favorites first, he keeps trying and experimenting every day with recipes tailored to each person's tastes. With more than 20 years of experience, he continues to hone his skills in the Japanese cuisine he has grown familiar with.

浦崎　政司Masashi Urasaki

Motsunabe Nagamasa Hakata Main Branch もつ鍋ながまさ　博多本店 Hakata Station, Fukuoka Motsu Nabe (offal hotpot),Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)

上野　智司Satoshi Ueno

Mr. Ueno's warm personality and wealth of experience help create a great restaurant atmosphere.

He was born in 1979 in Fukuoka. Through cooking and serving his family since childhood, he learned the joy of making people happy. He entered Fukuoka Culinary Academy to become a chef. After graduation, he entered the world of French cuisine, where he acquired refined techniques and a sense of taste. After gaining further experience at an Izakaya (Japanese-style pub), he joined his current company. Having gained experience at affiliated restaurants, he now serves at the Motsunabe Nagamasa Hakata Main Branch.

上野　智司Satoshi Ueno

Hidagyu Sukiyaki Nakabashi Wakachiya 飛騨牛すきやき　中橋　わかちや Hida/Takayama, Gifu Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

山田　裕紀Yuuki Yamada

After working in various genres, Mr. Yamada's challenge is to promote the appealing food and culture of his hometown.

He was born in 1990 in Gifu. His career in the restaurant industry began at an Italian restaurant in Nagoya. From the age of 21, he took on a managerial position. From age 25, he worked as a head chef at a dining bar and bistro in Nagoya. After that, he returned to his hometown and once left the restaurant industry, but returned to it again at the age of 32 when Stake Creation Company started up its restaurant division. In 2024, Hidagyu Sukiyaki Nakabashi Wakachiya opened. He is now promoting the fascinating food and culture of his hometown.

山田　裕紀Yuuki Yamada

Chatan Dining Chaaboo 北谷ダイニング　ちゃぁぶー Yomitan/Chatan, Okinawa Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)

宮里　航貴Kouki Miyazato

Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.

Has a background of working at various eateries in Tokyo and Ishigaki Island. He is the owner who loves basketball. His recommended dishes are a certain brand of pork belly with the skin, Agu ribs & loin, and the specialty cabbage grabbing!

宮里　航貴Kouki Miyazato

Sushi Hasegawa Nishiazabu Branch 寿司　はせ川　西麻布店 Nishi-Azabu, Tokyo Sushi,Japanese / General / Sushi / Sake

黒坂　俊和Toshikazu Kurosaka

The Chef's Recommendations

Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.

Mr. Kurosaka was born in 1968 in Chiba. Inspired by a chef at a Japanese restaurant he visited with his family when he was a child, he decided to pursue a career in the culinary field. After training at Japanese restaurants in the Kansai and Kanto regions, he now works as a chef at Sushi Hasegawa Nishiazabu Branch, where he continues to refine his skill. With his extensive experience, he strives to offer Japanese cuisine filled with a sense of the seasons.

黒坂　俊和Toshikazu Kurosaka

Wafuu-dokoro Usagi 和風処　うさぎ Asakusa, Tokyo Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake

母良田　良平Ryohei Horota

Mr. Horota offers various unique Japanese cuisines, from the traditional to the extraordinary.

He was born in 1988 in Aomori and has worked as a chef at restaurants in his hometown and Tokyo. His repertoire is diverse, having experience not only in his main field of Japanese cuisine but also in Teppanyaki (iron griddle grilling), Chinese cuisine, and sushi. At Usagi, he offers a menu that mixes Japanese cuisine with various other elements. From simple, classic Japanese cuisine that maximizes ingredients to more innovative dishes that incorporate genre-defying ideas, he delights diners with a wide variety of unique dishes.

母良田　良平Ryohei Horota

Yasuda Shokudo 安田食堂 Azabu-Juban, Tokyo Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop

安田　愛里Airi Yasuda

Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.

She was born in 1999 in Kanagawa. She says her turning point came when she reconsidered her thoughts on food following the coronavirus pandemic. "I want my father, who eats out a lot, to enjoy dishes that take care of his body." "I want to utilize the wonderful plates that my mother collected as a hobby." Through the period of self-restraint, she changed ways of thinking about food, which had been a part of her daily life without thinking about it. As she valued daily food, her passion for food in people's lives grew stronger. The reputation of the dishes shown on social networking sites also encouraged the launch of Yasuda Shokudo.

安田　愛里Airi Yasuda

Waraiya Uratenma Tenjin Yokocho Branch わらいや　裏天満天神横丁店 Tenjinbashi/Tenjinbashi-suji, Osaka Seafood,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Sake

南　光和Mitsukazu Minami

Worked part-time in a restaurant as a student and went straight into cooking.

Mr. Minami was born in 1991 in Osaka. As a student, he worked part-time at a Kushikatsu (deep-fried skewers) restaurant in Shinsekai for 2 years. Since childhood, he has always liked to cook, so he entered the world of cooking. He studied at a Japanese restaurant with a vague desire to get his own restaurant someday. Later, he opened a Japanese restaurant for 2 years. Then after improving himself at an izakaya in Umeda, he became the owner of Waraiya in July 2022.

南　光和Mitsukazu Minami

Unagi Ryori Sandaime Unatou Nakagawa Main Branch うなぎ料理三代目うな東　中川本店　昭和四十四年創業 Kanayama/Atsuta-ku/Nakagawa-ku, Aichi Unagi (eel),Japanese / General / Unagi (eel) / Sake

石垣　毅 Takashi Ishigaki

Mr. Ishigaki is a chef who utilizes his overseas experience while maintaining meticulous hospitality.

He was born in 1974 in Fukuoka. Grew up watching his father, who was a chef. After joining a company specializing in Japanese cuisine, he worked in domestic branches and overseas establishments in places like Guam and Hong Kong. He learned English and Cantonese among local staff to give instructions as a manager. Even today, smooth communication is possible for ordering and daily conversation. In 2022, he joined Unagi Ryori Sandaime Unatou Nakagawa Main Branch Established in Showa 44 (1969). As a manager and cook, he organizes the restaurant.

石垣　毅 Takashi Ishigaki

Ryouriya Somekawa 料理屋　染川 Gotanda, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

染川　昌裕Masahiro Somekawa

The Chef's Recommendations

Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.

He was born in 1976 in Kagawa. He began training at Nicho, a long-established Ryotei (Japanese restaurant) in his hometown and honed his skills at a Japanese restaurant in a hotel in Omi-Hachiman, Shiga. He then moved to Tokyo, where he studied at the Ginza branch of the famous Ryokan "Kagaya," which has its main restaurant in Wakura Onsen, Ishikawa, and also worked as the head chef of the restaurant's Tokyo Ariake branch. In 2015, he established his own restaurant, Somegawa, in Ikedayama, a historical residential place on high ground in the Jonan area. His seasonal omakase course, which is based on his belief that "cuisine makes people happy," is well-known among food connoisseurs.

染川　昌裕Masahiro Somekawa

Feliz-malto Feliz-團斗 Malto Shijo Karasuma/Karasuma Oike, Kyoto Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

田島　啓史Hiroshi Tajima

Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.

Mr. Tajima was born in 1981 in Kyoto. Loves to cook, so he naturally wanted to become a chef. Began training at the age of 20 at a renowned restaurant in Arashiyama that offers a fusion of Kyoto cuisine and French courses. For 6 years, he studied single-mindedly and gained further experience in creative Japanese restaurants and Izakaya (Japanese-style pubs). He joined the company in February 2018 when a person he worked with at the creative Japanese restaurant launched TD-MOVE Inc. and invited him to join the company. He has worked as the head chef at Feliz-malto since March 2018.

田島　啓史Hiroshi Tajima

Unagi no Naruse Kawagoe Branch 鰻の成瀬　川越店 Kawagoe, Saitama Unagi (eel),Japanese / Unagi (eel) / Donburi (rice bowl) / Kaiseki (tea-ceremony dishes)

福岡　穂香Honoka Fukuoka

With attentive service and specialty eel, Ms. Fukuoka wants to offer guests a special time.

She was born in Saitama and has loved to eat since she was a child. She also had a deep interest in cooking, so she learned to cook while working at the izakaya, where she trained for about two years. Currently, she is working at Unagi no Naruse Kawagoe Branch. Because she has confidence in the eel she serves and wants diners to enjoy its deliciousness to their heart's content, she makes no compromises, from cooking to service. She pays attention to every detail to make the guests feel at home.

福岡　穂香Honoka Fukuoka

Japanese Cuisine Ryotei Kadomatsu 日本料理　料亭　門松 Odawara/Minamiashigara, Kanagawa Japanese,Japanese / General / Shabu-shabu (boiled meat slices) / Tempura (battered, fried seafood and vegetables)

大久保　昌彦Masahiko Okubo

The Chef's Recommendations

With dependable skills and sensibilities taught by a master chef, he serves Japanese cuisine enriched by the seasons

He was born in 1960 in Kanagawa. Being manually dexterous since his childhood, and having an interest in cooking, he decided to pursue a cooking career. He became head chef of Ryotei Kadomatsu after 10 years of experience at a Ryotei restaurant in Kamakura and 8 years at a hotel in Yokohama.

大久保　昌彦Masahiko Okubo

Hirata Bokujo Kiwami KITTE Marunouchi Branch 平田牧場極　KITTE丸の内店 Marunouchi, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Tonkatsu (fried pork cutlet) / Nabe (hot pot)

飯島　裕貴Yuuki Iijima

The Chef's Recommendations

Using his experience in Japanese cuisine, Mr. Iijima works at Hirata Bokujo.

He was born in 1990 in Saitama. Started his culinary career in 2014 at a seafood restaurant in Kamakura. Since then, he learned seafood cuisine, Tempura, and Yakitori at various restaurants. In 2017, he joined Hirata Bokujo Co. Ltd. He now works as a sous chef at Hirata Bokujo Kiwami KITTE Marunouchi Branch.

飯島　裕貴Yuuki Iijima

Restaurant ranking

Browsing history

Miracle Yukiya

Mr. Saito is pouring his passion into developing safe, healthy food that also accommodates allergies and religious beliefs.

Wa Dining Sato

Delivering new charms of Japanese food based on the skills polished at a famous restaurant-inn.

Sushi Renma

To be involved in the culinary business, Mr. Ueshiro has honed his skills as an artisan.

Syunmi Karoku

Mr. Fuse has taken over the taste and the way of being a restaurant from the late proprietor.

Sushi no Daripin

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

Yakitori Izakaya Kemuri [Sake specialty store]

Mr. Ikehara aims to make people want to visit the restaurant daily with his delicious skewers and friendly service.

Shunsengyo to Sumibiyaki Yukari

To satisfy his guests, Mr. Urasaki continues to hone his skills every day.

Motsunabe Nagamasa Hakata Main Branch

Mr. Ueno's warm personality and wealth of experience help create a great restaurant atmosphere.

Hidagyu Sukiyaki Nakabashi Wakachiya

After working in various genres, Mr. Yamada's challenge is to promote the appealing food and culture of his hometown.

Chatan Dining Chaaboo

Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.

Sushi Hasegawa Nishiazabu Branch

Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.

Wafuu-dokoro Usagi

Mr. Horota offers various unique Japanese cuisines, from the traditional to the extraordinary.

Yasuda Shokudo

Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.

Waraiya Uratenma Tenjin Yokocho Branch

Worked part-time in a restaurant as a student and went straight into cooking.

Unagi Ryori Sandaime Unatou Nakagawa Main Branch

Mr. Ishigaki is a chef who utilizes his overseas experience while maintaining meticulous hospitality.

Ryouriya Somekawa

Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.

Feliz-malto

Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.

Unagi no Naruse Kawagoe Branch

With attentive service and specialty eel, Ms. Fukuoka wants to offer guests a special time.

Japanese Cuisine Ryotei Kadomatsu

With dependable skills and sensibilities taught by a master chef, he serves Japanese cuisine enriched by the seasons

Hirata Bokujo Kiwami KITTE Marunouchi Branch

Using his experience in Japanese cuisine, Mr. Iijima works at Hirata Bokujo.