Chef search result : Page 12

EL Patio EL Patio Okinawa Prefectural Office, Okinawa Bar,Italian/French / Pasta / Pizza / Western Sosaku (creative cuisine)

崎浜　大史Motofumi Sakihama

Loved to please people and was interested in cooking and serving guests.

Mr. Sakihama was born in 1988 in Okinawa. He has worked part-time at restaurants since he was a student because he liked to please people and was interested in cooking and serving them. In addition to serving customers, he also cooked for the restaurant and trained his cooking skills. Currently, he is the restaurant manager at EL Patio. The restaurant's specialty is pizza baked in the restaurant'sstone oven, and he says, "We offer the authentic taste of the real thing at a reasonable price.

崎浜　大史Motofumi Sakihama

Unagi no Naruse Fukuoka Fukutsu Branch 鰻の成瀬　福岡福津店 Munakata, Fukuoka Unagi (eel),Japanese / General / Unagi (eel) / Donburi (rice bowl)

野田　健留Takeru Noda

Mr. Noda wants to create a restaurant that is friendly to everyone regardless of age or gender.

He was born in 1980 in Fukuoka. After graduating from university, he worked as an elementary and junior high school teacher for 20 years. He found time to spend interacting with children to be the most rewarding thing in his life, but one day, he realized there were not enough places for older people to stay. While thinking about creating a place where they can relax, he came to know "Unagi no Naruse." He fell in love with the delicious eel and the restaurant's atmosphere and thought of running the restaurant himself. He retired from his job as a teacher and started "Unagi no Naruse Fukuoka Fukutsu Branch."

野田　健留Takeru Noda

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

Osaka Teppanyaki Tetsuju 大坂鉄板焼　鉄十 Ginza, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

水野　大志Taishi Mizuno

Creating an extraordinary time for guests with exceptional cuisine in a special space.

Growing up watching the backs of his parents, who ran a skewer restaurant, Mr. Mizuno naturally became a chef. Since joining Tetsuju, an Osaka iron-griddled cuisine restaurant, at 18, he has devotedly gained experience on this path and a wide range of knowledge. He offers a memorable dining experience where diners can enjoy high-quality ingredients and the scenery of Ginza as he continues to hone their technique of bringing out the best of the ingredients. Guests are charmed by his genuine hospitality.

水野　大志Taishi Mizuno

Western Restaurant Ginza Grill Cardinal 洋食屋銀座グリルカーディナル Oshiage, Tokyo General,Western / Hamburger Steak / Omurice (omelet rice) / Western Sosaku (creative cuisine)

田中　俊行Toshiyuki Tanaka

Mr. Tanaka decided to become a chef, longing after the flavor of the omelet filled with fried rice that he ate at a shop in the neighborhood.

Mr. Tanaka was born in 1971 in Osaka. He was captivated by the taste of the omelet rice he had at his favorite restaurant nearby when he lived alone. To make his dream of making cuisine at Western restaurants come true, he proceeded to the world of cooking. He studied and polished his skills at Gensen Yoshoku Sakurai, a Western restaurant in Ueno-Hirokoji. In 2015 he began working at Western Restaurant Ginza Grill Cardinal. He currently works there as head chef, trying every day to ensure that his food makes many people smile.

田中　俊行Toshiyuki Tanaka

Shimbashi Ren / SAKE STAND R 新ばし煉 / SAKE STAND R Shimbashi/Shiodome, Tokyo Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake

金内　健一Kenichi Kanauchi

Mr.Kanauchi cooks dishes that respect the ingredients and fascinate everyone who eats them.

In the unique customs of the artisan world, he earnestly learns Japanese cooking duties. While preserving traditional dishes and tackling new challenges, he strives daily with the motto of "providing dishes that impress our customers". After training at "Nadaman", he gained experience at restaurants in Tokyo and returned to his hometown Sendai. Afterward, he traveled to seven countries overseas and was involved in openings of five-star hotels and street-level stores. Based on the skills and sensibilities cultivated so far, he joined [Shinbashi Refined / SAKE STAND R] in October 2024.

金内　健一Kenichi Kanauchi

AOHIGE Main Branch 青ひげ本店 Hatchobori/Noboricho/Hakushima, Hiroshima Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

岸井　拓也Takuya Kishii

Working without cutting corners, Mr. Kishii ensures that every guest leaves the restaurant with a smile on their face.

He was born in 1991 in Hiroshima. Experienced working in a restaurant as a part-time job when he was a student. After graduating from college, he entered the business world as a salesperson but found it difficult to forget the fascination he had experienced in the restaurant business. So, he joined Steak AOHIGE to pursue his career in the restaurant business again. Since the opening of AOHIGE Main Branch, he has been deeply involved in managing the restaurant in the manager position. He strives for the moment guests leave the restaurant with a smile through his uncompromising work in food and service.

岸井　拓也Takuya Kishii

Unagi House Shinoya Unagi House 志の家 Kinshicho/Sumiyoshi, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / General

辻　光洋Mitsuhiro Tsuji

The basic idea is, "I would like to go to a restaurant like that." All is about making a restaurant from the customer's point of view.

Mr. Mitsuhiro Tsuji was born in 1967 in Hokkaido. Making the most of his time at home with the Corona disaster, he discovered the appeal of cooking and honed his skills entirely on his own. Drawing from his experience as an executive in a web-related company, he brought a fresh perspective to eel cuisine. His versatile skills cover designing menus, pop-ups, pamphlets, and signboards. Driven by the idea of creating a restaurant he would love to visit, he established Unagi House Shinoya.

辻　光洋Mitsuhiro Tsuji

Seiryu Unagi Tsukishima Todai Akamon-mae Branch 清流うなぎ月島　東大赤門前店 Hongo, Tokyo Unagi (eel),Japanese

宝田　祐一Yuichi Takarada

Bringing eel dishes closer to customers regardless of their generation or gender.

Mr. Takarada was born in 1984 in Nagano Prefecture. Since 23, he has learned everything from store management to cooking at major chains and Japanese yam restaurants. After that, he gained experience developing dishes and business development for the popular public using mainly Japanese cuisine and chicken. He currently works at Seiryu Unagi Tsukishima. As a popular eel restaurant where people of all ages, both men and women, can enjoy eel dishes casually, he is pursuing the development of menus and the creation of restaurant space daily.

宝田　祐一Yuichi Takarada

Kyoufu Ippin Ryouri Kiyomizu 京風一品料理きよみず Okaido/Gintengai, Ehime Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

森脇　巧Takumi Moriwaki

Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.

He was born in 1973 in Ehime. From a young age, he watched his father run the restaurant, and he naturally longed to become a chef. After studying at Hiiragiya, a long-established Japanese-style hotel in Kyoto, he became the second-generation head chef at Kiyomizu. He has an established reputation for his cooking skills, keen sense of ingredients, and ability to deliver seasonal delicacies. He always puts his guests first. His cuisine, which continues to innovate while preserving tradition, provides visitors a blissful experience.

森脇　巧Takumi Moriwaki

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

L'Oiseau par Matsunaga L'Oiseau par Matsunaga Hakodate, Hokkaido French,Italian/French / General / French / Wine

松永　和之Kazuyuki Matsunaga

With his extensive experience in Japan and overseas, Mr. Matsunaga delivers a relaxing time.

He was born in January 1976 and is a native of Yamaguchi. After graduating from school, he decided to enter the world of cooking and began his career in Osaka. During his seven and a half years at La Rochelle Minami Aoyama in Tokyo, he trained under Mr. Hiroyuki Sakai and Mr. Yoshiaki Ishii and then went to France afterward. For a total of 6 years, he further studied at various restaurants, including Régis Marcon and Le Neuvième Art. After returning to Japan, he opened L'Oiseau par Matsunaga in November 2013. He charms visitors with his gorgeous cuisine.

松永　和之Kazuyuki Matsunaga

Ushiyoshibiyori 牛吉日和 Ebisu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Wagashi (traditional Japanese sweets)

飯塚　啓Satoshi Iizuka

Mr. Iizuka is a chef who cherishes human relationships and attracts many people with outstanding skills.

He was born in 1990 in Fukuoka. A part-time job at a restaurant that he started at age 20 is an opportunity to become a chef. He polished his skills for a long time at a famous restaurant in Tokyo, Sahsya Kanetanaka. He has been working at Ushiyoshibiyori, which opened in June 2024. His sincere attitude toward cooking is consistent, and the word "delicious" from his guests is a moment of bliss for him. He also has a deep affection for this industry, where people naturally connect with each other.

飯塚　啓Satoshi Iizuka

Taishu Izakaya UOHIDE Yoyogi-Hachiman Branch 大衆居酒屋魚秀代々木八幡店 Shinjuku Station South Exit/Yoyogi, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian restaurants.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.

小俣　卓也Takuya Omata

Amiyakitei Meieki Nishi Branch あみやき亭　名駅西店 Nagoya Station, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

中納　和哉Kazuya Nakano

Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant.

Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant. Born and raised in Shingu City, which has many World Heritage sites registered as "Sacred Sites and Pilgrimage Routes in the Kii Mountain Range," he moved to Nagoya for university. He began part-time work at Amiyakitei through a local senior's recommendation and continued working there until graduation. Admiring the excellent management skills of the manager at the time, he was invited to join the company upon graduation. Then he gained experience as a manager in various branches. Since April 2023, he has been the manager of the Amiyakitei Meieki Nishi Branch, aiming to create a beloved restaurant with a team of smiling staff.

中納　和哉Kazuya Nakano

Z/X coffee Shinsakae Branch Z/X coffee新栄店 Shin-Sakae/Higashisakura/Izumi, Aichi Cafe,Cafe/Sweets / Herb & Spice / Coffee / Cocktail

永吉　将太Shota Nagayoshi

Mr. Nagayoshi operates his cafe inspired by traveling abroad and meeting many people.

He is originally from Aichi and has spent much of his career in restaurants abroad. After gaining experience in various countries as a restaurant staff member, he returned to Japan and now manages Z/X Coffee Shinsakae Branch. His exposure to diverse cultures and lifestyles is reflected in creating a relaxed space where guests can enjoy themselves just as they are.

永吉　将太Shota Nagayoshi

Ryukyu Yakiniku NAKAMA 琉球焼肉NAKAMA Onna-son, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

末廣　伸Shin Suehiro

Taste what the Ryukyu Islands are all about with fresh, local ingredients

He was born in February of 1968, and before he knew it he was on the path to a professional career as a chef. When it comes to ingredients, he prepares his menu with a strict commitment to local foods from the surrounding area, which includes fresh island vegetables brought up under the bright sun that Okinawa is known for. He takes these local ingredients and works tirelessly to prepare dishes that truly delight each and every customer with extraordinary flavor.

末廣　伸Shin Suehiro

Yakiniku tabehodai Sumibi Kurobeko 焼肉食べ放題　炭火黒ベコ Hamamatsu , Shizuoka Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Beer

松尾　英幸Hideyuki Matsuo

A self-taught mastery of the art of yakiniku. Mr. Matsuo is a chef who wins people's hearts with his personality and flavor.

He was born in 1982 in Shizuoka. At the age of 22, he jumped into the yakiniku industry with the desire to own his restaurant someday. With part-time work experience in high school, he taught himself to make his way in the yakiniku business and has steadily built a career. He constantly questions what customers want from a yakiniku restaurant and adapts flexibly to the changing times. His humility and honest work are the driving force behind gaining the trust and cooperation of many suppliers.

松尾　英幸Hideyuki Matsuo

Charcoal-grilled Eel Doikatsuman Kinkakuji Branch 炭焼鰻　土井活鰻　金閣寺店 Kinkakuji Temple/Kinugasa/Kita-ku, Kyoto Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

金谷　竜大Tatsuhiro Kanatani

[Doikatsuman] Chef's skill and spirit learned at the main branch.

Mr. Kanatani was born in 1991 in Kyoto. He was attracted by the spirit of Mr. Doi Katsunagi Eel, the owner-chef of Doikatsuman, so he entered the head restaurant as one of the chefs. Through his daily training, he inherited the technique of charcoal-grilled eel, which makes the thick eel fluffy, and the passion of the chefs who have been delighting people with delicious eel. Then, the Kinkakuji Branch, the third branch of the restaurant, was opened. He is currently the owner and chef of the Kinkakuji Branch.

金谷　竜大Tatsuhiro Kanatani

TAJ NIKKO タージ日光 Nikko/Kinugawa, Tochigi Indian,Other Asian / Indian / Indian Curry / Beer

Vinod ChhetriVinod Chhetri

Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.

He was born in 1982. Over many years in Japan, he honed his skills as a chef of Indian and Nepalese cuisine. He started working as a chef at TAJ NIKKO, which opened in April 2024. He is expanding new food possibilities using the skills accumulated over the years.

Vinod ChhetriVinod Chhetri

Restaurant ranking

Browsing history

EL Patio

Loved to please people and was interested in cooking and serving guests.

Unagi no Naruse Fukuoka Fukutsu Branch

Mr. Noda wants to create a restaurant that is friendly to everyone regardless of age or gender.

Yoryutei

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

Osaka Teppanyaki Tetsuju

Creating an extraordinary time for guests with exceptional cuisine in a special space.

Western Restaurant Ginza Grill Cardinal

Mr. Tanaka decided to become a chef, longing after the flavor of the omelet filled with fried rice that he ate at a shop in the neighborhood.

Shimbashi Ren / SAKE STAND R

Mr.Kanauchi cooks dishes that respect the ingredients and fascinate everyone who eats them.

AOHIGE Main Branch

Working without cutting corners, Mr. Kishii ensures that every guest leaves the restaurant with a smile on their face.

Unagi House Shinoya

The basic idea is, "I would like to go to a restaurant like that." All is about making a restaurant from the customer's point of view.

Seiryu Unagi Tsukishima Todai Akamon-mae Branch

Bringing eel dishes closer to customers regardless of their generation or gender.

Kyoufu Ippin Ryouri Kiyomizu

Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.

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.

L'Oiseau par Matsunaga

With his extensive experience in Japan and overseas, Mr. Matsunaga delivers a relaxing time.

Ushiyoshibiyori

Mr. Iizuka is a chef who cherishes human relationships and attracts many people with outstanding skills.

Taishu Izakaya UOHIDE Yoyogi-Hachiman Branch

Trained at various types of restaurants, including Japanese and Italian restaurants.

Amiyakitei Meieki Nishi Branch

Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant.

Z/X coffee Shinsakae Branch

Mr. Nagayoshi operates his cafe inspired by traveling abroad and meeting many people.

Ryukyu Yakiniku NAKAMA

Taste what the Ryukyu Islands are all about with fresh, local ingredients

Yakiniku tabehodai Sumibi Kurobeko

A self-taught mastery of the art of yakiniku. Mr. Matsuo is a chef who wins people's hearts with his personality and flavor.

Charcoal-grilled Eel Doikatsuman Kinkakuji Branch

[Doikatsuman] Chef's skill and spirit learned at the main branch.

TAJ NIKKO

Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.