Japanese Chef search result : Page 9

Yurakucho Kotegaeshi 有楽町こてがえし Hibiya/Yurakucho, 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

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

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

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

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

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

三浦　星一Seiichi Miura

Continuing to uphold the commitment to eels inherited from his predecessor

Born in Aichi Prefecture in 1974, Mr.Miura grew up watching the back of his father, who was a fish dealer in their family business. He took a job in general administration but could not give up his path to becoming a fish cook and quit. In 2001, he honed his skills at a Japanese restaurant focused on fish dishes, and made up his mind to fulfil his childhood dream of becoming an eel shop. For twenty years as the grill master of the predecessor "Una Higashi", he mastered the traditional grilling and taste, and he is organizing the store as the chef and manager of Unagi Ryori Sandaime Unatou Nakagawa Main Branch.

三浦　星一Seiichi Miura

Sushi Dokoro Mitsumoto 寿し処光本 Moji, Fukuoka Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi

光本　健二Kenji Mitsumoto

With skill and passion inherited from his parents, Mr. Mitsumoto shows artisan techniques born of tradition and experience.

He was born in 1975 in Fukuoka and was raised in an environment surrounded by sushi since he was young. Inspired by the sushi restaurant run by his parents, he naturally resolved to walk the path of cuisine. First, he trained for 10 years in the family business. Then, to further improve his technique, he also gained experience at two different restaurants, one year at each. He opened his own restaurant, Sushi Dokoro Mitsumoto, 19 years ago. With his refined technique and careful judgment, he continues to provide amazing sushi to his guests.

光本　健二Kenji Mitsumoto

Shabutei Maru Shimotai Branch しゃぶ亭まる　下田井店 Takamatsu City, Kagawa Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Nabe (hot pot)

山地　真人 Masato Yamachi

Providing joy to many people through food with rich experience and reliable skills.

Mr. Yamachi was born in 1979 in Kagawa. His love of eating and a strong desire to share the excitement he feels when he tastes something delicious with many people led him to pursue a career in cooking. At the age of 26, he became manager of Shabutei Maru Main Branch, and later he became manager of Shabutei Maru Shimotai Branch at age 38. With a deep love for cooking, he is passionate about bringing happiness to people through food.

山地　真人 Masato Yamachi

Asakusa GYUUNA Yadoki 浅草 GYUUNA やどき Asakusa, Tokyo Japanese,Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Gyutan (beef tongue)

松本　彪雅Hyoga Matsumoto

Mr. Matsumoto's goal is to make the restaurant a place where guests can experience the essence of Japanese spirit along with Asakusa's culture.

He has been demonstrating his skills as the head chef at Asakusa GYUUNA Yadoki, which opened on July 14, 2024. The restaurant's concept is "a restful space like an inn and authentic Japanese cuisine." He pursues heartwarming cuisine using traditional techniques and Japan's rich bounty to create a Japanese restaurant unique to Asakusa.

松本　彪雅Hyoga Matsumoto

Sotoroku 十十六 (そとろく) Shimbashi/Shiodome, Tokyo Japanese,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Soba (noodles)

荒川　正敏Masatoshi Arakawa

Grown up with appreciating the fact his service and dishes please his guests

Mr. Arakawa was born in 1968 in Hokkaido. His family was running a restaurant, so he grew up experiencing the great feeling of being appreciated by the guests for service and the food. After working actively at [Prince hotel] for 6 years, and also at an Italian restaurant in Tokyo, he entered Stillfoods inc. He succeeded at various restaurants such as a French restaurant, Italian restaurant, American restaurant, Korea restaurant, and teppanyaki restaurant. Presently he demonstrates his skills at [Sotoroku].

荒川　正敏Masatoshi Arakawa

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

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

Osakanadokoro Sakurachaya 御魚処　さくら茶屋 Nara, Nara Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

長澤　真一Shinichi Nagasawa

The Chef's Recommendations

Having entered the culinary world from the civil service, Mr. Nagasawa is now fully utilizing the skills he has honed to create superb dishes.

He was born in 1974 in Tottori. Grew up eating his grandmother's country cooking. He longed for Western-style food, such as hamburgers and spaghetti, and began cooking them himself. He dreamed of being a cook to make better food but became a civil servant. When he was not ready to give up on his dream, he was inspired by his master, a connoisseur at the market. He trained at a kappo restaurant for five years, a Japanese restaurant in the Kansai region, and a restaurant specializing in wagyu beef. Now, as the owner-chef of Sakurachaya, he continues working hard, making full use of his connoisseurship of fresh fish and his connections.

長澤　真一Shinichi Nagasawa

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

Kyoto Cuisine Takeshima Ichigo 京料理竹島 ICHIGO Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

小財　拓也Takuya Kozai

Every time Mr. Kozai explores the depths of Japanese cuisine, he gains new knowledge and expresses it through his cooking.

Since he was little, he enjoyed creating things with his hands. Following that line of interest, he encountered cooking and naturally progressed into the world of Japanese cuisine. Through dedicated training, he continually refines his skills while immersing himself in seasonal ingredients and Japanese culture. At Takeshima ICHIGO, he is dedicated to offering each dish with the knowledge and techniques he has cultivated.

小財　拓也Takuya Kozai

Unagi no Naruse Morioka Branch 鰻の成瀬　盛岡店 Morioka, Iwate Unagi (eel),Japanese / Unagi (eel)

齋藤　翔Sho Saito

To be a part of customers' everyday life, not just for special occasion meals.

Mr. Saito was born in 1993 in Iwate. Starting as a part-time job, he gained experience in kitchen and service work at a restaurant. On May 25, 2024, he became the manager with the opening of Unagi no Naruse Morioka Branch. It is a rare eel specialty restaurant in the area serving delicious eel in a relaxed atmosphere. To make eel, a typical "special occasion meal," more familiar to local residents, he continues to operate the restaurant daily, placing importance on the relationship with customers.

齋藤　翔Sho Saito

KAKA 華々-KAKA- Hamamatsu Station, Shizuoka Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Local Sake

渡瀬　正之Masayuki Watase

Mr. Watase fascinates his guests with a wide variety of Japanese and Western dishes produced by his extensive experience in Japanese cuisine and sushi.

He was born in 1974 in Shizuoka. The owner of KAKA. Through the experience of enjoying seasonal vegetables and sake, he felt the great pleasure of dining out and entered the culinary field. After training at a Japanese restaurant in Hamamatsu City, he gained experience at a Sushi restaurant. After further honing his skills at a Sushi kappo restaurant, he worked as the head chef at Enshu Hamanoya, a Japanese restaurant in Hamamatsu Station. In 2009, he opened his current restaurant and became independent. In 2019, he relocated to Zaza City Hamamatsu to welcome a wider range of guests. In addition to local customers, he also entertains domestic and international travelers with seasonal delicacies.

渡瀬　正之Masayuki Watase

Sushi Senzu Osaka Station 鮨仙酢　本店　大阪駅前 Osaka Station/Umeda Station, Osaka Sushi,Japanese / General / Sashimi (raw fish)/Seafood

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

Ryoriya MOTO 料理屋 MOTO Nishi-Azabu, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

山本　博之Hiroyuki Yamamoto

Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.

He was born in 1975 in Tokyo. He has been honing his skills and sensibilities in the world of chefs since his early 20s. After gaining experience as a chef at traditional Japanese restaurants in Kyoto, Osaka, and Tokyo, he became independent. Currently, he is actively working as the owner and chef at "Ryoriya MOTO" located in Nishi-Azabu, Minato-ku.

山本　博之Hiroyuki Yamamoto

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

Restaurant ranking

Browsing history

Yurakucho Kotegaeshi

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

Sushi Renma

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

Beef Sushi Kintan

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

Unagi no Naruse Kawagoe Branch

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

Ginza Wagyu Lab

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

Unagi Ryori Sandaime Unatou Nakagawa Main Branch

Continuing to uphold the commitment to eels inherited from his predecessor

Sushi Dokoro Mitsumoto

With skill and passion inherited from his parents, Mr. Mitsumoto shows artisan techniques born of tradition and experience.

Shabutei Maru Shimotai Branch

Providing joy to many people through food with rich experience and reliable skills.

Asakusa GYUUNA Yadoki

Mr. Matsumoto's goal is to make the restaurant a place where guests can experience the essence of Japanese spirit along with Asakusa's culture.

Sotoroku

Grown up with appreciating the fact his service and dishes please his guests

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.

Miracle Yukiya

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

Osakanadokoro Sakurachaya

Having entered the culinary world from the civil service, Mr. Nagasawa is now fully utilizing the skills he has honed to create superb dishes.

Syunmi Karoku

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

Kyoto Cuisine Takeshima Ichigo

Every time Mr. Kozai explores the depths of Japanese cuisine, he gains new knowledge and expresses it through his cooking.

Unagi no Naruse Morioka Branch

To be a part of customers' everyday life, not just for special occasion meals.

KAKA

Mr. Watase fascinates his guests with a wide variety of Japanese and Western dishes produced by his extensive experience in Japanese cuisine and sushi.

Sushi Senzu Osaka Station

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

Ryoriya MOTO

Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.

Manyotei Suidobashi Branch Sakura