Japanese Chef search result : Page 8

Wasanbon Ginza Branch 和三盆　銀座店 Ginza, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

佐藤　宗雄Muneo Sato

Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.

He was born in 1969 in Tokyo. Started his career as a chef at a local Italian restaurant. After that, he got a job at a hotel and experienced various cooking genres, mainly in the Western food department. After further experience as a chef in various places in Tokyo, he now works at Wasanbon. Mr. Sato is well-versed in a variety of culinary genres, from Japanese to Western cuisines. He has developed an approach that brings out the full flavor of the ingredients using a varied technique that transcends the boundaries between genres.

佐藤　宗雄Muneo Sato

Koryouri Kayou 小料理　花陽 Ginza, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

飯島　重子Shigeko Iijima

Offering the finest hospitality with homemade dishes with love and exquisite sake.

Ms. Iijima was born in 1972 in Saitama. She has loved cooking since childhood and dreamed of opening a cozy, family-style eatery. After gaining 10 years of experience in hotel service, she worked in various establishments such as clubs, small restaurants, and galleries in Ginza. In March 2024, she opened her own place, Koryouri Kayou. She offers the finest hospitality with handmade, heartfelt dishes and exquisite sake.

飯島　重子Shigeko Iijima

Kadoya Okaido Branch かどや　大街道店 Okaido/Gintengai, Ehime Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

永吉　悟Satoru Nagayoshi

Mr. Nagayoshi, with expertise in various culinary genres, is dedicated to sharing the rich and lasting charms of his hometown, Ehime.

He was born in 1982 in Ehime Prefecture. His career as a chef began in his teens, working at restaurants in the prefecture. He has worked in various types of restaurants, including Japanese, Western, and Chinese cuisines, which has expanded his skills and potential as a chef. He currently works as a chef at the Kadoya Okaido Branch, where he shares the charms of Ehime with guests from both within and outside the prefecture in his hometown of Matsuyama.

永吉　悟Satoru Nagayoshi

Shutei Hokura 酒亭穂椋 Shimbashi/Shiodome, Tokyo Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake

村田　京介Kyosuke Murata

The Chef's Recommendations

Mr. Murata offers dishes that preserve tradition while incorporating seasonal ingredients to cater to contemporary tastes.

He was born in 1982 in Tokyo. During his student years, he worked part-time at Tempura Yamanoue, where he discovered the allure of Japanese cuisine and sake. This experience inspired him to enroll in a culinary school, motivated by his determination. After graduating, he honed his skills and knowledge at a kaiseki restaurant in Tokyo. He then worked for many years at Kanda Shinpachi, building a career as a chef. In 2015, he opened Shutei Hokura in Shimbashi.

村田　京介Kyosuke Murata

Manyotei Suidobashi Branch Sakura 萬葉亭　水道橋店　桜 Suidobashi, Tokyo Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Beer

Tabehoudai Sukiyaki Jyuniten Hiroo 食べ放題　すき焼き十二天　広尾 Hiroo, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Sake

高堰　晴信Harunobu Takaseki

After going through Japanese and Western cuisine, Mr. Takaseki stepped into the world of meat.

He was born in 1993 in Akita. After 3 years of experience at a Kappo and Japanese restaurant in Saitama from 18, he went to a Mediterranean restaurant in Tokyo. He also worked as head chef at its affiliated wine bar for four and a half years. After about two years of experience in Italian and French, he joined his current company. He served as sous chef of The INNOCENT CARVERY in the Shinmaru Building for four years. At the same time, he served as the assistant chef for about two years at Marunouchi Sukiyaki Jyuniten. Then, with the opening of Sukiyaki Jyuniten Hiroo, he became its head chef.

高堰　晴信Harunobu Takaseki

Wagyu Kurosawa Otaru Ekimae Branch 和牛黒澤小樽駅前店 Otaru/Yoichi/Shakotan, Hokkaido Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Dojo (loaches) / Crab / Sukiyaki (hot pot stew)

平尾　哲哉Tetsuya Hirao

Mr. Hirao learned about cooking, not only the technique but more about what's in it.

He was born in Hokkaido. Started in the restaurant industry at a major Yakiniku (Japanese BBQ) restaurant. Then, he worked for a wholesale food and tableware company to gain more in-depth know-how about meat. The restaurant he chose was Wagyu Kurosawa Main Branch to acquire knowledge and return to the culinary world in earnest. After honing his skills at the main branch, he was transferred to the second restaurant, Wagyu Kurosawa Otaru Ekimae Branch, which was opened in 2020. Currently, he serves as the manager and head chef.

平尾　哲哉Tetsuya Hirao

Omusubi-dokoro Morimori おむすび処　盛盛 Enoshima/Kugenuma, Kanagawa Japanese,Japanese / General

田中　賢司Kenji Tanaka

A food artist who unites people with his finest flavors.

Mr. Tanaka is the owner and chef, born in Tokyo. Started working in the restaurant industry in 1996 and trained all over the country. In 2010, he opened a restaurant in Koiwa and expanded its affiliated stores. After trying various tourist spots during the COVID-19 pandemic, he launched a rice ball restaurant in 2023. This restaurant uses high-quality ingredients and was founded based on the idea of valuing connections with people. He offers food journeys through delicate flavors and relationships.

田中　賢司Kenji Tanaka

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

Kagurazaka Oishinbo Main Branch 神楽坂おいしんぼ本店 Kagurazaka, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Yuba (tofu skin)

中田　大輔Daisuke Nakada

Continuously choosing truly delicious ingredients based on training in places with their own character.

Mr. Nakada was born in 1980 in Tokyo. When he was in his third year of junior high school, the head chef of a small restaurant his parents frequented showed him what working in the kitchen was like. At that time, he was so impressed that he asked to become an apprentice. He started his apprenticeship at a fine restaurant in Asakusa. His feelings deepened as he was exposed to the local cuisine of various regions, including Shizuoka and Fukushima. After returning to Tokyo, he honed his skills in the world of Kaiseki (tea-ceremony dishes) cuisine. In April 2020, he joined the Kagurazaka Oishinbo Main Branch. He is passionate about making the best theme of the ingredients that arrive directly from production sites every morning.

中田　大輔Daisuke Nakada

Sushiya no Negami すし屋の根がみ Susukino, Hokkaido Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

根上　和義Kazuyoshi Negami

Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.

Mr. Negami was born in 1963 in Hokkaido. Being influenced by his father, who was a chef, he held hopes of becoming a Japanese chef himself one day. After graduating high school, he trained for around 5 years at a sushi restaurant introduced by an acquaintance. Later on, after working at an eat-out chain sushi restaurant, he worked at the famous Susukino restaurant "Sushiya no Yamada," where he polished his skills for over 20 years. Utilizing his steady skill and rich experience, he opened "Sushiya no Negami" in 2010. His carefully made Ezo-mae sushi, which uses the rich ingredients of Hokkaido, is highly praised.

根上　和義Kazuyoshi Negami

Hakata Mizutaki Chidori 博多水炊き　ちどり Hakozaki, Fukuoka Mizutaki (chicken hot pot),Japanese / Mizutaki (chicken hot pot) / Kaiseki (traditional multi-course meal) / Sake

藤井　勇輝Yuuki Fujii

Mr. Fujii learned the depth of hospitality and the excellence of food and beverage from practical experience.

He was born in 1996 in Fukuoka. He experienced cooking and service in a ramen restaurant and learned how wonderful the food and beverage industry is through his practical work. This experience has taught him that his passion in his daily work leads to the joy and satisfaction of customers and to more encounters with customers and that there is depth to the relationship between customers and staff. After a brief stint in another industry, he couldn't forget his passion for food and returned to the culinary world. Currently, he serves as the manager of Hakata Mizutaki Chidori.

藤井　勇輝Yuuki Fujii

Eel Naruse Hachioji store 鰻の成瀬　八王子店 Hachioji, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

佐々木　涼太Ryota Sasaki

Aiming to create a comfortable and enjoyable space for all visitors.

After graduating from university, Mr. Sasaki joined Unagi no Naruse through a connection with the owner of the Nerima branch. As manager of the Hachioji branch, which opened on August 12, 2023, he is responsible for its operation. Aiming to make a restaurant in his own way, he always pursues service from the guest's viewpoint. With careful attention to detail and warm-hearted customer service, he has become a trusted presence in the community.

佐々木　涼太Ryota Sasaki

Yoryutei 楊柳亭 Saga, Saga Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)

菱岡　範之Noriyuki Hishioka

Mr. Hishioka offers visitors sincere pleasure with his traditional Japanese cuisine.

He was born in 1963 in Saga. At 18, he entered the world of Japanese cuisine and continued to train. Having honed his skills for a long time at Saga's long-established ryotei restaurant, Yoryutei, established in 1882, he took charge of its kitchen at 40. Under the concept of " respectfully producing the life milestones of the customers," he always earnestly approaches his cuisine with a feeling of gratitude. He continues to attract many people with his taste and heartfelt hospitality by selecting the best seasonal ingredients available in each season: spring, summer, fall, and winter.

菱岡　範之Noriyuki Hishioka

Beef Cutlet Restaurant Kou Shu Ya 牛かつ専門店　甲州家 Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi Tonkatsu (fried pork cutlet),Japanese / General / Tonkatsu (fried pork cutlet) / Japanese Beef Steak

和智　まみMami Wachi

Welcoming guests from Japan and abroad warmly at the foot of Mt. Fuji.

Ms. Wachi is the manager of Kou Shu Ya. As the area is a popular tourist destination for many guests from overseas, the restaurant responds to a wide range of guests by introducing multiple languages to the menu list while respecting the Japanese style, such as Japanese-style costumes. She warmly welcomes the many guests visiting the foot of Mt. Fuji, beyond the barriers of language and culture.

和智　まみMami Wachi

Karen Osaka Shinsaibashi Branch 華蓮　大阪心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak

池田　康行Yasuyuki Ikeda

Mr. Ikeda's artisanal techniques bring out the best of the bounty of Kagoshima's mountains and seas.

He was born in 1972 in Kagoshima. Growing up in a nature-rich environment, he became interested in the work of a chef who can appeal to the charm of the ingredients that Kagoshima is proud of. After graduating high school, he joined Kinrei Corporation (now KR Food Service). After working at Hananobori and Kagonoya, he moved to Karen Osaka Shinsaibashi Branch in June 2024. In his pursuit of cuisine that brings out the best of the ingredients, he works hard every day.

池田　康行Yasuyuki Ikeda

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

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

Kutsurogi Umasake Kakoiya Sendai Ekimae Branch くつ炉ぎ・うま酒　かこいや仙台駅前店 Sendai Station West Exit, Miyagi Japanese,Japanese / Japanese Sosaku (creative cuisine) / Kaiseki (traditional multi-course meal) / General

船津　雅弘Masahiro Funatsu

Mr. Funatsu has been involved with Japanese food for over 30 years and values the spirit of customer service.

Mr. Funatsu joined in 1984 and has worked as head chef at Japanese restaurants throughout the country.

船津　雅弘Masahiro Funatsu

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

Restaurant ranking

Browsing history

Wasanbon Ginza Branch

Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.

Koryouri Kayou

Offering the finest hospitality with homemade dishes with love and exquisite sake.

Kadoya Okaido Branch

Mr. Nagayoshi, with expertise in various culinary genres, is dedicated to sharing the rich and lasting charms of his hometown, Ehime.

Shutei Hokura

Mr. Murata offers dishes that preserve tradition while incorporating seasonal ingredients to cater to contemporary tastes.

Manyotei Suidobashi Branch Sakura

Tabehoudai Sukiyaki Jyuniten Hiroo

After going through Japanese and Western cuisine, Mr. Takaseki stepped into the world of meat.

Wagyu Kurosawa Otaru Ekimae Branch

Mr. Hirao learned about cooking, not only the technique but more about what's in it.

Omusubi-dokoro Morimori

A food artist who unites people with his finest flavors.

Waraiya Uratenma Tenjin Yokocho Branch

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

Kagurazaka Oishinbo Main Branch

Continuously choosing truly delicious ingredients based on training in places with their own character.

Sushiya no Negami

Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.

Hakata Mizutaki Chidori

Mr. Fujii learned the depth of hospitality and the excellence of food and beverage from practical experience.

Eel Naruse Hachioji store

Aiming to create a comfortable and enjoyable space for all visitors.

Yoryutei

Mr. Hishioka offers visitors sincere pleasure with his traditional Japanese cuisine.

Beef Cutlet Restaurant Kou Shu Ya

Welcoming guests from Japan and abroad warmly at the foot of Mt. Fuji.

Karen Osaka Shinsaibashi Branch

Mr. Ikeda's artisanal techniques bring out the best of the bounty of Kagoshima's mountains and seas.

Sushi Renma

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

Ginza Wagyu Lab

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

Kutsurogi Umasake Kakoiya Sendai Ekimae Branch

Mr. Funatsu has been involved with Japanese food for over 30 years and values the spirit of customer service.

Location Dining Nagi

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