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121 - 140 of 166 chefs

Gyutan Sumiyaki Rikyu West Exit Main Branch

牛たん炭焼利久　西口本店

  • Sendai Station West Exit, Miyagi
  • Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General

渡邉毅WATANABETAKESHI

Ceaselessly refining his skills in Japanese cuisine

After graduating from cooking school he built up his career at four Japanese restaurants, and in 2006 moved to Rikyu. His motto as a chef is "Delicious, fast, and beautiful".

渡邉毅WATANABETAKESHI

Gyutan Sumiyaki Rikyu Izumichuo

牛たん炭焼利久　泉中央店

  • Izumi-Chuo, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

若生博利WAKOHIROTOSHI

15 Years Uninterruptedly at Rikyu

He often ate at Rikyu with his family up through his student days. Attracted by the restaurant's appeal, he joined Rikyu with the hope of becoming a chef. Since then he has been polishing his skills uninterruptedly at Rikyu, becoming a true veteran chef.

若生博利WAKOHIROTOSHI

Torigen Kamata

とり元　蒲田店

  • Kamata, Tokyo
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Shochu

原山HARAYAMA

Particular about charcoal, a chef who pays attention to the details when grilling.

He expertly prepares the ‘Kirishima Chicken' of Miyasaki one by one by hand, and provides the skewers, even adding the finishing touches to the grilled dishes. At ‘Torigen, Kamata branch', he calls himself the ‘Char-grilling Craftsman.'

原山HARAYAMA

Katsugyo Jagaimo

活魚　じゃがいも

  • Nishi-Funabashi, Chiba
  • Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Yuba (tofu skin)

佐藤　寛之SATO HIROYUKI

He started out in high school working part-time at Katsugyo Jagaimo.

He was born June 7, 1949. For 16 years, he was an office worker until he quit his job and launched an independent business in the food industry. He liked to eat,he liked to cook, and he was influenced by a part-time job he had in the food service during his college days. He accumulated more training and was supported by those around him, so now his son and he are chefs in their own restaurant. Together, after diligent study and keeping their own pace with great care, they offer handmade food from specially selected raw materials daily.

佐藤　寛之SATO HIROYUKI

Iemeshi Shushu Yuki

家めし 殊衆 豊輝

  • Shimbashi/Shiodome, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Western Homemade Meal / Shochu

佐藤　則子SATO NORIKO

Home cooking for city folk, with a down-to-earth hostess.

She was born in Tokyo in 1970. She was raised by parents who were both gourmands, and in elementary school she was determined to learn cooking. After becoming independent, she began inviting friends to her house to eat her home cooking, and this inspired her to start "Iemeshi Shushu" in 2004, specializing in home-style cooking difficult to come upon for the modern city dweller. Modest and unpretentious, she has earned the trust of the world-weary through her fine cooking.

佐藤　則子SATO NORIKO

Tenku no Tsuki

天空の月

  • Dogenzaka/Shinsen, Tokyo
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Sake

油井　伸太郎YUI SHINTARO

A chef who switched over to the culinary world with wholehearted resolve.

Shintaro was born in August 1988 in Nakaotagiri, Nagano Prefecture. He used to work in a different industry, but he switched to the culinary world with wholehearted resolve. Since he began cooking at Tenku no Tsuki, he has pursued daily training under the tutelage of his teacher, Chef Watanabe.

油井　伸太郎YUI SHINTARO

Kisetsu Ryori Sakura

季節料理　さくら

  • Akashi, Hyogo
  • Izakaya (Japanese tavern),Taverns / General / Tempura (battered, fried seafood and vegetables) / Nabe (hot pot)

飯田　健二IIDA KENJI

Serious about his cooking, he was born to be a chef

This chef was born on January 30th, 1972 in Hyogo Prefecture. Originally, he simply had an affinity for service, and wound up heading down the path to becoming a chef. He worked at various pubs and restaurants all over, and gradually came to realize the importance of making meals. Then he grew to find joy in delighting people with his cooking, and got serious about it as a career. When Kitsetsu Ryori Sakura opened in 2013, he took the opportunity to apply here, and he works here still.

飯田　健二IIDA KENJI

Nihonbashi Maeda

日本橋　まえ田

  • Nihonbashi, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

前田　真裕MAEDA MASAHIRO

The Chef's Recommendations

Embarked on a culinary career path in order to introduce the deliciousness and intricacies of our dishes to as many people as possible.

Born on July 20, 1979, in Nagasaki Prefecture. His love of food and desire to make people happy by serving delicious food led him onto the path to becoming a chef. He trained and gained experience as a chef while working at a high-end Japanese cuisine restaurant in Ginza. He opened up "Nihonbashi Maeda" on his own 14 years later. With a talent for creating unique Japanese dishes using seasonal ingredients, he serves great tasting food enjoyed by all his customers, young and old.

前田　真裕MAEDA MASAHIRO

Katsu Shimokitazawa

克ッ　下北沢

  • Shimokitazawa, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Umeshu (plum wine)

金澤　和輝KANAZAWA KAZUTERU

A pure and simple Izakaya! Nothing pleases us more than making our customers happy.

Since graduating from university, I've spent all my time working in various izakaya Japanese bars. This one's my tenth! Unlike other jobs, I love how you can see the customers' genuine reactions. I try my best everyday to prepare whatever dish the customer wants, even if it's not on the menu.

金澤　和輝KANAZAWA KAZUTERU

Char-Grill Yakitori Mamecho Tsurumai branch

炭火やきとり　豆鳥　鶴舞店

  • Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
  • Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Chicken / Nagoya Cochin (chicken)

林　英樹HAYASHI HIDEKI

Attracted to restaurant management since he was a child

Born July 24th, 1970, in Aichi Prefecture. He has loved to cook since he was a child, and every time he went out to eat at a restaurant he was fascinated by the ambiance, and wound up wanting to own his own establishment when he grew up. After graduating from high school he attended the Osaka Abeno Tsuji School of Culinary Arts, where he trained to become a traditional chef. He then built up experience at a variety of restaurants before opening Mamecho.

林　英樹HAYASHI HIDEKI

Gyutan Sumiyaki Rikyu Natori

牛たん炭焼利久　名取店

  • Natori/Zao/Shiroishi, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

布田昇丈FUDANORIHIRO

Creating Smiles with Tasty Food!

Having always had a passion for food, he entered the world of cooking in order to serve people delicious food. He had been a fan of Rikyu's beef tongue, and attracted by the restaurant's appeal he joined the restaurant and is now in charge of the grill. Charcoal-grilled beef tongue is a simple dish, but there is depth to it. He focuses on getting the meat cooked to just the right degree, so that he can have his guests taste the best of it.

布田昇丈FUDANORIHIRO

Gyutan Sumiyaki Rikyu Izumi Main Store

牛たん炭焼利久　泉本店

  • Izumi-Chuo, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

川村武宏KAWAMURATAKEHIRO

I want to make lots of people happy with my food

From the start I liked walking around sampling food from different restaurants. I wanted to make people happy with my own cooking, so I entered the culinary world. After working as a chef for 15 years, I came to Rikyu.

川村武宏KAWAMURATAKEHIRO

Tsukiji Fukutake Main Branch

築地　ふく竹　本店

  • Tsukiji, Tokyo
  • Izakaya (Japanese tavern),Taverns / Motsu Nabe (offal hot pot) / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

市ノ川　大輔Daisuke Ichinokawa

Bringing different cuisines to life

He got his start serving up Western-style cuisine, but he was drawn by the allure of traditional Japanese dishes, and has been working at the Japanese-style "Tsukiji Fukutake Main Shop" for seven years.

市ノ川　大輔Daisuke Ichinokawa

Gyutan Sumiyaki Rikyu Matsushima

牛たん炭焼利久　松島店

  • Matsushima, Miyagi
  • Izakaya (Japanese tavern),Taverns / Gyutan (beef tongue) / Local Japanese Cuisine / General

相沢幸宏AIZAWAYUKIHIRO

Bringing out the full flavor of beef tongue

Our chef entered into the world of cuisine having fallen in love with cooking as a child. After gaining experience at other beef-tongue restaurants, he came to Rikyu having been drawn to the idea of creative new tastes in beef-tongue cuisine. He spends each day at the grill with the aim of sharing with the world the full depth of flavor that is possible with beef tongue.

相沢幸宏AIZAWAYUKIHIRO

Sakanaya

酒肴家

  • Morioka, Iwate
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

前野　正和MAENO MASAKAZU

Passion for making people happy with his cooking led him to the path of culinary studies.

Born in 1967 in Tokyo. "I want to be a chef who makes people smile." This wish led him to aspire to being a chef. He learned various types of cooking while he worked in the kitchen of an Izakaya (Japanese style pub) in Tokyo for 5 years from age 19. He met the owner of Sakanaya during this time. When the owner opened Sakanaya in Morioka in 1991, he moved to Morioka with him. He spent the next twenty years by the owner's side, showing his skills as a chef.

前野　正和MAENO MASAKAZU

Kokera

こけら

  • Shimokitazawa, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

渡邊　兼二朗WATANABE KENJIRO

I had a fascination with the hospitality industry and I always hoped to have my own place!

My first job working in the hospitality industry was at an izakaya. While I was working there, I became very interested in the industry and I began to think about starting up my own place. From that time on, all of my attention went into learning how to cook. The izakaya that I worked at focused mainly on seafood based cuisine, which meant that I gained a lot of knowledge and tricks about cooking with fish. People say that my knowledge of fish is on a different level to others.

渡邊　兼二朗WATANABE KENJIRO

Oyaji Dining Shobu

おやじダイニング　しょうぶ

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

大田　雅博OTA MASAHIRO

Staying close to our roots is our motto. We aim to create food and an atmosphere that you'll love.

Born in October 1970 on Himakajima Island in Aichi. Because of his love of cooking, he immediately began his training at a Japanese-style restaurant after he graduated from high school. At age 30, he began working in product development for restaurants in Nagoya and after that, he studied restaurant management. At age 35, he opened his own shop, Oyaji Dining Shobu. Always putting his customers first, he strives to create a place that the locals will keep coming back to.

大田　雅博OTA MASAHIRO

Izakaya Shishito

居酒屋ししとう

  • Asahikawa, Hokkaido
  • Izakaya (Japanese tavern),Taverns / General / Chicken / Sashimi (raw fish)/Seafood

加藤　健吾KATOKENGO

Techniques cultivated on Rishiri Island from a younge age. A Japanese chef who is fastidious about "vitality".

With his father cooking at his own shop in Susukino, Chef Kato spent his youth close to the kitchen. He hammered into himself the fundamentals of Japanese cuisine through rigorous training at Kanotei, the culinary ryokan of his father's associate on Rishiri Island. From the knowledge of seafood preparation he gained at that time, even now he's fastidious about the "vitality" of fresh seafood. After ten years of experience on Rishiri, he now exercises his skill in Asashikawa.

加藤　健吾KATOKENGO

Private Room Dining - HAKOYA - Sakae branch

個室ダイニング 箱屋 栄店

  • Sakae, Aichi
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

五十嵐　亨IGARASHI SUSUMU

A chef who not only ensures a great taste, but also creates a gorgeously looking plate

Born September 21, 1973 in Ichinomiya, Aichi. After graduating from university, he worked at a hotel. Using his experience while he was a student working part-time in the food industry, he switched careers to work in the world of cuisine. He is involved in a variety of genres of Japanese cuisine, such as Japanese gastronomy, creative cookery, and izakaya bar foods. In 2011, he worked at Hanaya Horizo. He's oarticularly proud of his detail oriented prep work and gorgeous presentation.

五十嵐　亨IGARASHI SUSUMU

Gyutan Sumiyaki Rikyu Tagajo

牛たん炭焼利久　多賀城店

  • Matsushima, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

松原義典MATSUBARAYOSHINORI

Unforgettable gyutan (beef tongue) at Rikyu

He is from Miyagi Prefecture, and used to eat gyutan (beef tongue) at Rikyu when he was a student. When he went outside the prefecture for work he tried gyutan at various restaurants, but he never encountered a taste that satisfied him. When he moved back to Sendai he joined Rikyu, where he had always dreamed of working.

松原義典MATSUBARAYOSHINORI
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