Japanese Chef search result : Page 6

Sushi Shinkai 鮨　信海 Akasaka, Tokyo Sushi,Japanese / General / Sushi / Sake

小池　晃賢Akinori Koike

Dedicated solely to sushi and Japanese cuisine. Producing delicious side dishes and nigiri with skillful and careful work.

Mr. Koike was born in 1975 in Shizuoka. He is a head chef at Sushi Shinkai. Growing up in the coastal city of Numazu, a seafood paradise, he has enjoyed a wide array of fish since childhood. Started his career in the Japanese cuisine restaurant of a high-class hotel in his hometown, he learned the techniques and nuances of Japanese cooking. In addition, attracted by the depth of sushi, he gained experience under a trusted master sushi chef and also worked in a sushi restaurant. Later, he got a connection with the current restaurant, which originated in Shizuoka, and took his current position at the opening in June 2023. Since then, he has been dedicated to offering genuine flavors in a warm and welcoming environment at affordable prices.

小池　晃賢Akinori Koike

Beef Sushi Kintan 牛肉寿司　きんたん Shimbashi/Shiodome, Tokyo Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

清水　修Osamu Shimizu

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Mr. Shimizu was born in 1980 in Saitama. His father's tuna wholesale business influenced him to pursue a career as a sushi chef. He began his apprenticeship at a sushi restaurant, honing his skills at Fukusuke and Otaruzushi. When he became ill, he moved to his current company, which was developing a new "beef x sushi" cuisine style, and became the head chef. He has been a part of pioneering the world of "beef sushi." In 2019, Beef Sushi Kintan opened in Ginza, and he was appointed as head chef. Pursuing the world's only beef sushi, he constantly seeks new ways to please his customers.

清水　修Osamu Shimizu

Ginza Mochifuji 銀座もちふじ Ginza, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)

黒須　法明Noriaki Kurosu

With his training at famous restaurants and unique philosophy, Mr. Kurosu weaves a new food story in Ginza.

He was born in 1973 in Ibaraki. On the recommendation of his teacher at the cooking course at Utsunomiya Junior College Attached High School, he trained at famous restaurants such as Ginza Kyubey Hotel Okura Branch, Nogizaka Kamiya, and Ginza Rin. After that, he struck out on his own and opened Ginza Kurosu. After six years of operating that restaurant, he newly opened Ginza Mochifuji in February 2024. Besides improving himself as a chef, he has also studied economics in Keio University's Correspondence Course and is seeking initiatives to reduce food loss and business-related waste.

黒須　法明Noriaki Kurosu

Sumiyaki Hitsumabushi Unagi Munagi 炭焼ひつまぶし鰻　むなぎ（武奈伎） Sakae, Aichi Unagi (eel),Japanese / General / Unagi (eel) / Local Japanese Cuisine

三浦星一Seiichi Miura

Love, passion, and commitment to eel

With passion in his heart, Mr.Miura has honed his skills at a long-established eel restaurant, a sister store, for over 25 years. His grilling technique and commitment are for preserving the traditional taste that transcends time. To bring the eel to its best state, each day is cherished and grilled with heart.

三浦星一Seiichi Miura

Sushi Nakao 鮨なか尾 Shimokitazawa, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

中尾　康高 Yasutaka Nakao

Mr. Nakao makes sushi using his own unique philosophy and style.

He was born in 1970 in Osaka. Since childhood, he has been dexterous with his hands and likes to make things. After gaining about five years of experience at his first apprenticeship, he visited sushi restaurants in Ginza, Kagurazaka, Aoyama, and other places, where he learned different working methods and ideas. As he continued training, he gradually dreamed of owning his restaurant. In 2020, he opened Sushi Nakao.

中尾　康高 Yasutaka Nakao

Maruya Honten Meieki 3-chome Branch まるや本店　名駅3丁目店 Nagoya Station, Aichi Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Hitsumabushi (eel bowl) / Unagi (eel)

坂本　恵利Eri Sakamoto

Ms. Sakamoto has dedicated herself to honing her skills as a cook and continues to pursue the essence of Japanese cuisine.

She has loved cooking since she was a child and joined Maruya Honten upon graduation from high school. While learning the basics of Japanese cuisine, she made her way to becoming an eel chef. She has experience in most of the restaurant's branches and is now the head chef. With her many years of experience, she works daily to satisfy her guests further.

坂本　恵利Eri Sakamoto

Kokuryu Ebisubashi Branch 黒龍　戎橋店 Namba, Osaka Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Sake

町田　茂Shigeru Machida

Attracted by the thoughts and skills of artisan chefs, Mr. Machida began walking the path of Japanese cuisine.

He is a native of Osaka. Interested in eating and making things more than others, he became especially fascinated by the delicate presentation of food and the knife skills of artisan chefs, leading him to pursue a career in Japanese cuisine. In 2007, he started his life as a chef at a kappo restaurant in Kitashinchi. Since then, he has worked in 20 restaurants, including not only Japanese but also Italian, Chinese, and others. He has also been involved in the launch of many restaurants. Currently, he works as a chef at the Kokuryu Ebisubashi Branch.

町田　茂Shigeru Machida

Location Dining Nagi ロケーションダイニング　凪 Onna-son, Okinawa Japanese,Japanese / Japanese Beef Steak / Shabu-shabu (boiled meat slices) / International/Fusion

岩下　拓人Takuto Iwashita

With his highly creative cuisine, this chef is on a mission to invent dishes that never get old

Born in January 1981, in Kagoshima prefecture, he moved to Okinawa for university. His part time job at a hotel during his student years made him want to pursue a career in cooking. After gaining experience serving customers in the hall, he started to get involved in food preparation. His palate, nurtured by his keen cook of a mother, helped his talent as a chef to blossom. Now, as a manager of Location Dining Nagi, he spends every day introducing his customers to the charms of Okinawan food. He is constantly perfecting his culinary art and is a recognized authority on creative cuisine. Every day, he spares no effort in his quest to please his customers.

岩下　拓人Takuto Iwashita

Unagi Sansho Gogyou 鰻山椒五行 Nijo Castle, Kyoto Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

前原　喬Takashi Maehara

Mr. Maehara's goal is to offer eel and Hitsumabushi that will satisfy even the most discerning eel lover.

He was born in 1981 in Nara. After working as a Western-style cook and a baker, he joined Kyoto Marumochiya company. As a Japanese confectionery chef, he has experience making Japanese sweets, selling them in stores, and operating stalls in department stores nationwide. He has supported Kyoto Marumochiya from various angles by utilizing the knowledge and skills he has cultivated. Currently, he is working as a chef for Unagi Sansho Gogyou. The owner of Kyoto Marumochiya is also an eel lover, so he serves eel with attention to every element, aiming for "excellent dishes that even eel enthusiasts will be satisfied with."

前原　喬Takashi Maehara

Umai Donabegohan to Tempura Naniwano Daidokoro FUJITA 旨い土鍋ご飯と天麩羅　浪速の台所ふじた Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

藤田　充紀Mitsunori Fujita

Mr. Fujita opened his dream izakaya, inspiring people with his culinary talent and humanity.

He was born in 1982 in Osaka. Decided to run his own izakaya, which was his dream, and started working at an izakaya to make it a reality. When he was about 30 years old, he opened his long-desired restaurant. His career as a chef began with a wrong phone call, leading to various experiences in the food and beverage industry and his passion for building his own successful izakaya. His culinary talent and personality continue to bring joy and satisfaction to his guests.

藤田　充紀Mitsunori Fujita

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

Maruya Honten Chubu Centrair International Airport Branch まるや本店　中部国際空港店 Tokoname/Chita, Aichi Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / Sashimi (raw fish)/Seafood

坂本恵利Eri Sakamoto

Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.

From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.

坂本恵利Eri Sakamoto

Shinjuku Kotegaeshi 新宿こてがえし Shinjuku-Sanchome, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

番場Banba

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.

番場Banba

Oden Wajimafugu Nodoguro AMIYA おでん　輪島ふぐ　のどぐろ　AMIYA Higashi Chaya District, Ishikawa Japanese,Japanese / Sashimi (raw fish)/Seafood / Oden / Sake

石田　寛Yutaka Ishida

Wants many customers to know about gourmet food in Kanazawa.

Mr. Ishida entered the restaurant industry, hoping to "work in a job where relationships between people help him." He aims to move all the visitor's hearts through heartwarming service and delicious food. In April 2023, he opened AMIYA. Making full use of fresh ingredients from Wajima and Okunoto, he offers dishes such as "Kanazawa Oden" that bring out the best of the region's charms.

石田　寛Yutaka Ishida

Kappo Uzuki 割烹　うづき Ebisu, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

阿部　誠司朗Seijiro Abe

Mr. Abe serves dishes, devoting all his skills as a chef.

He was born in 1976 in Kanagawa. He entered the culinary world around the age of 20 and honed his skills at Tokyo's famous restaurants, including Manyotei in Daikanyama. Currently, he is a chef at his own restaurant, Kappo Uzuki. Attracted by the deliciousness of his cuisine, many people visit the restaurant every day with high expectations.

阿部　誠司朗Seijiro Abe

Tagoto Kouetsuho Keio Department Store Branch 田ごと　光悦舗　京王百貨店新宿店 Shinjuku West Exit/Tochomae, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

幣原　幸秀Yukihide Shidehara

Mr. Shidehara entered the world of Japanese and Kyoto cuisine out of a longing for a career as a chef.

He was born in 1968 in Tokyo. With a yearning to become a craftsman, he decided to become a chef, a more familiar artisan. He began his training at a kappo restaurant in Ginza. In 1990, he obtained a chef's license. After three years of training at Ginza's Ryotei restaurant "Kanetanaka," he was transferred to its Hong Kong branch in 1996, serving as sous chef. In 1998, he joined "Tagoto Koetsuho Keio Department Store Shinjuku," inspired by his desire to learn Kyoto cuisine at a well-established restaurant and the passion of the manager at the time. In 2017, he became the head chef of the restaurant.

幣原　幸秀Yukihide Shidehara

Roppongi Kicko 六本木　亀甲 Roppongi, Tokyo Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)

笠井　知道Tomomichi Kasai

More than 35 years of experience in Japanese cuisine. Mr. Kasai demonstrates the skills that have fascinated food connoisseurs worldwide in Roppongi.

He was born in 1969 in Hokkaido. The owner of Roppongi Kicko. After graduating from a culinary school in Osaka, he studied at a kappo (Japanese cooking) restaurant in Osaka's Minami district and a sushi restaurant in the Kita district. For about 20 years, from age 30, he worked in Japanese restaurants in luxury hotels abroad. Served Japanese cuisine to guests in Asian cities such as Shanghai, Hong Kong, and Guangzhou. After returning to Japan in 2020, he worked at a Sushi restaurant in Naha, Okinawa, before taking his current position in Tokyo in 2023. Based on the skills and sense honed in food capitals in Japan and abroad, he delivers the best of Sushi and Japanese cuisine with his sincere work.

笠井　知道Tomomichi Kasai

Kitashinchi Sushi Senkoudo 北新地　鮨　千功堂 Kita-Shinchi, Osaka Sushi,Japanese / General / Sushi / Sake

竹地　輝昌Terumasa Takechi

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

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

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

Sushi Miyako 鮨みやこ Nishi-Shinjuku, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

五十嵐　介一Keiichi Igarashi

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.

五十嵐　介一Keiichi Igarashi

Restaurant ranking

Browsing history

Sushi Shinkai

Dedicated solely to sushi and Japanese cuisine. Producing delicious side dishes and nigiri with skillful and careful work.

Beef Sushi Kintan

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Ginza Mochifuji

With his training at famous restaurants and unique philosophy, Mr. Kurosu weaves a new food story in Ginza.

Sumiyaki Hitsumabushi Unagi Munagi

Love, passion, and commitment to eel

Sushi Nakao

Mr. Nakao makes sushi using his own unique philosophy and style.

Maruya Honten Meieki 3-chome Branch

Ms. Sakamoto has dedicated herself to honing her skills as a cook and continues to pursue the essence of Japanese cuisine.

Kokuryu Ebisubashi Branch

Attracted by the thoughts and skills of artisan chefs, Mr. Machida began walking the path of Japanese cuisine.

Location Dining Nagi

With his highly creative cuisine, this chef is on a mission to invent dishes that never get old

Unagi Sansho Gogyou

Mr. Maehara's goal is to offer eel and Hitsumabushi that will satisfy even the most discerning eel lover.

Umai Donabegohan to Tempura Naniwano Daidokoro FUJITA

Mr. Fujita opened his dream izakaya, inspiring people with his culinary talent and humanity.

Feliz-malto

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

Maruya Honten Chubu Centrair International Airport Branch

Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.

Shinjuku Kotegaeshi

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

Oden Wajimafugu Nodoguro AMIYA

Wants many customers to know about gourmet food in Kanazawa.

Kappo Uzuki

Mr. Abe serves dishes, devoting all his skills as a chef.

Tagoto Kouetsuho Keio Department Store Branch

Mr. Shidehara entered the world of Japanese and Kyoto cuisine out of a longing for a career as a chef.

Roppongi Kicko

More than 35 years of experience in Japanese cuisine. Mr. Kasai demonstrates the skills that have fascinated food connoisseurs worldwide in Roppongi.

Kitashinchi Sushi Senkoudo

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

Miracle Yukiya

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

Sushi Miyako

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.