Chef search result : Page 16

Bungo Beef Steak Restaurant Somuri Nakasu Branch 豊後牛ステーキの店　そむり　中洲店 Nakasu, Fukuoka Steak,Yakiniku/Steak / General / Hamburger Steak / Steak

川浪　陸Riku Kawanami

From anniversaries to everyday occasions, creating a restaurant that is loved by customers.

Mr. Kawanami was born in 1995 in Oita. He has been working as a chef since he was 18 years old. After graduating high school, he was in charge of French cuisine at a restaurant inside a hotel. He then gained experience as a pastry chef, after which he encountered Somuri around 2017. Now he works as the restaurant head at Bungo Beef Steak Restaurant Somuri Nakasu Branch. He values creating a restaurant that provides a warm experience for his guests, a place that is beloved not just for anniversaries but also for everyday use.

川浪　陸Riku Kawanami

Matsusakagyu WHAT'S Kyoto Muromachi Branch 松阪牛　WHAT’S　京都室町店 Shijo Karasuma/Karasuma Oike, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

石原　彰大Akihiro Ishihara

Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.

Mr. Ishihara was born in 1987 in Kyoto. Loving to eat since childhood, he entered Tsuji Gakuen Culinary & Confectionery College after graduating high school. After graduation, because of his love of yakiniku and horumon (offal meat), he found a job at a major yakiniku restaurant. Then, he came to Matsusakagyu WHAT'S Kyoto Muromachi Branch by chance and further improved his knowledge of beef, including butchering processing. Following store manager duties, he was involved in the overall start-up of restaurants and butcher stores. He is currently in charge of supervising restaurant operations.

石原　彰大Akihiro Ishihara

Yakiniku Hajime 焼肉　基 Isezakicho/Chojamachi, Kanagawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

青木　俊一Shunichi Aoki

With 20 years of experience in Yakiniku, Mr. Aoki realizes his ideal with the trust cultivated through experience and hard work.

Since he started his culinary journey, he has been dedicated to Yakiniku only. He is a chef who is fascinated by the world of Yakiniku and continues to explore its depth. He gained extensive experience in various restaurants, honing his cooking skills and learning restaurant management. In particular, he focused on selecting ingredients, preparation, and grilling methods to enhance his knowledge and skills. After that, he opened a Yakiniku Hajime to serve the kind of Yakiniku he had envisioned.

青木　俊一Shunichi Aoki

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

Sukiyaki Shabu-shabu Nihonbashi Tsuruya すき焼き　しゃぶしゃぶ　日本橋　鶴屋 Nipponbashi, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Nabe (hot pot)

Hakata Mata 博多　又 Hakata Station, Fukuoka Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

松永　啓介Keisuke Matsunaga

Providing dishes that are carefully prepared with ingredients and presentation to offer more impressions than expected.

Mr. Matsunaga was born in Kumamoto in 2000. Working as a chef since his teenage to gain lots of experience. He has been focusing on Japanese cuisine, mainly seafood, and brushing up his skills as a chef in various restaurants in the Hakata area. Currently working as a head chef in Hakata Mata. He dedicates himself to delivering a dining experience that exceeds the expectations of the customers, paying special attention to the presentation as well as the ingredients for the dishes.

松永　啓介Keisuke Matsunaga

Yakiniku Motoyama Ebisu Branch 焼肉もとやま恵比寿店 Ebisu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

渡部　一彦Kazuhiko Watanabe

Enjoy carefully selected Kobe beef.

Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.

渡部　一彦Kazuhiko Watanabe

Chatan Dining Chaaboo 北谷ダイニング　ちゃぁぶー Yomitan/Chatan, Okinawa Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)

宮里　航貴Kouki Miyazato

Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.

Has a background of working at various eateries in Tokyo and Ishigaki Island. He is the owner who loves basketball. His recommended dishes are a certain brand of pork belly with the skin, Agu ribs & loin, and the specialty cabbage grabbing!

宮里　航貴Kouki Miyazato

PACE ITALIAN LOUNGE PACE　ITALIAN　LOUNGE Azabu-Juban, Tokyo Italian,Italian/French / Italian / Cocktail / Wine

瀬戸　恵多SETO KEITA

Became a chef before I knew it. My intuition tells me it was the best choice.

He was born in Miyagi Prefecture in 1985. He set his eyes on a cooking career while he was trying out for a wide variety of professions. His thought process going into his new culinary career was that, "It looked like an attractive career when I checked it out, and I thought it might be a great way to meet new people." These days he is constantly communicating with customers and always finding new and interesting things as he works on his menu. It seems his decision to cook professionally was indeed the right choice, and he works hard to delight customers with his food and customer service.

瀬戸　恵多SETO KEITA

Kitano Tenmangu Niku to Niwa MATSUO 北野天満宮　肉と庭　まつを Kyotogosho/Nishijin, Kyoto Steak,Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Steak

木村　勇太Yuta Kimura

A chef who has traveled throughout Japan, exploring and researching local specialties from various regions.

Mr. Kimura was born in Kyoto. In his 20s and 30s, he traveled across Japan, exploring and researching local specialties. In 2019, he joined Nikuryori Matsuojuku, a restaurant opened by his father. In July 2023, he took over the restaurant from his father and reopened it as Kitano Tenmangu Niku to Niwa MATSUO.

木村　勇太Yuta Kimura

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

BALInese Restaurant BUNGA LOTUS バリニーズレストランBunga Lotus Himeji, Hyogo Halal,Global/International / Indonesian/South East Asian / Fruit / Others

I WAYAN BAWAI WAYAN BAWA

Enjoy the taste of Bali's top hotels in Japan.

Born in Bali in 1985. He started his training with the ambition to become a chef. He gained attention when he became the champion in the 2013 Bali Cuisine Contest, which he challenged with his cooking master. He worked as a chef at resort hotels in the Ubud area of Bali, such as "Naunavila Ubud" and "Miravila Ubud". Also, in 2023, he won the championship in the Ubud area cooking contest he participated in as a chef. He came to Japan for the first time in February 2024. He is currently showing off his skills as a chef at [BALInese Restaurant BUNGA LOTUS].

I WAYAN BAWAI WAYAN BAWA

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

Kuromon Torepichi-Ichiba Minami kuromon Branch 黒門とれぴち市場南黒門店 Nipponbashi, Osaka Seafood,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)

河野　嶺Rei Kawano

Mr. Kawano aims to make the restaurant an enjoyable to dine and a comfortable and friendly place.

He was born in 1997 in Osaka. Working as the manager of Kuromon Torepichi Ichiba Minami Kuromon Branch. To create a "fun place to dine," he takes a friendly approach to customer service. He strives to create an at-home atmosphere where diners can enjoy conversation while savoring delicious seafood and drinks.

河野　嶺Rei Kawano

Jidoriya Amon 地鶏屋　亜門 Nakasu, Fukuoka Izakaya (Japanese tavern),Taverns / General / Chicken / Nabe (hot pot)

岡田　良太Ryota Okada

Aiming to ensure that guests enjoy not only the food but also the time until it is served.

Mr. Ryota Okada was born in 1987 in Kyoto. He has worked as a chef at various restaurants in Fukuoka Prefecture. His specialty is cuisine such as yakitori and robatayaki, which entertain diners not only with the food itself but also with how the dishes are prepared and served. Now, he is working as a chef at Jidoriya Amon. With various chicken-themed menus and personal space, he focuses on creating a comfortable restaurant where guests can enjoy themselves even while waiting for their food, together with excellent customer service. The restaurant meets a wide range of needs in the Nakasu area.

岡田　良太Ryota Okada

KOBE BEEF STEAK PANDORA TAKUMI 神戸牛ステーキ　パンドラ匠 Shinjuku West Exit/Tochomae, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak

境　勇真Hidekazu Minami

Master teppanyaki chef with over 40 years of experience brings the taste of ingredients to the pinnacle.

Mr. Minami was born in 1960 in Tokyo. He started his career as a chef at a Western-style restaurant in Tokyo. Encountered Teppanyaki (iron griddle grilling) in his 20s, he was drawn to the cooking method that maximizes the natural flavors of the ingredients. After serving as the head chef at a teppanyaki restaurant in Ikebukuro, at the age of 34, he had the opportunity to join the renowned restaurant PANDORA in Nishi-shinjuku and was actively working there. In November 2017, with the opening of the second branch PANDORA TAKUMI, he assumed the head chef position. While showcasing his seasoned culinary skills, he delivers the finest flavors to guests from both domestic and international backgrounds. His warm hospitality is also highly praised.

境　勇真Hidekazu Minami

Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch 串かつ酒場　ひろかつ　上野アメ横店 Ueno, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

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

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.

小俣　卓也Takuya Omata

REST3art REST3art Sugamo, Tokyo Italian,Italian/French / General / Italian / Others

米島　正治Shoji Yonejima

The out-of-the-box cuisine is a culmination of the skills and knowledge that Mr. Yonejima has cultivated in the food and beverage industry.

He was born in 1973 in Fukagawa and grew up in Nihonbashi. As a genuine Tokyo native from three generations, he is very friendly. A part-time job as a student led him to the world of food and beverage at the age of 16. After studying cooking and service at various restaurants in Tokyo, including ZEST and KIHACHI Italian, he became independent at 30. In 2003, he opened Rest Rest Rest in Sugamo, his mother's hometown. In 2023, it was relocated to Sugamo Jizou-dori Shopping Street and reopened as REST3art (Restart). He offers creative cuisine that is not bound by the framework of Italian cuisine.

米島　正治Shoji Yonejima

Wafuu-dokoro Usagi 和風処　うさぎ Asakusa, Tokyo Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake

母良田　良平Ryohei Horota

Mr. Horota offers various unique Japanese cuisines, from the traditional to the extraordinary.

He was born in 1988 in Aomori and has worked as a chef at restaurants in his hometown and Tokyo. His repertoire is diverse, having experience not only in his main field of Japanese cuisine but also in Teppanyaki (iron griddle grilling), Chinese cuisine, and sushi. At Usagi, he offers a menu that mixes Japanese cuisine with various other elements. From simple, classic Japanese cuisine that maximizes ingredients to more innovative dishes that incorporate genre-defying ideas, he delights diners with a wide variety of unique dishes.

母良田　良平Ryohei Horota

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

Restaurant ranking

Browsing history

Bungo Beef Steak Restaurant Somuri Nakasu Branch

From anniversaries to everyday occasions, creating a restaurant that is loved by customers.

Matsusakagyu WHAT'S Kyoto Muromachi Branch

Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.

Yakiniku Hajime

With 20 years of experience in Yakiniku, Mr. Aoki realizes his ideal with the trust cultivated through experience and hard work.

Unagi Ryori Sandaime Unatou Nakagawa Main Branch

Continuing to uphold the commitment to eels inherited from his predecessor

Sukiyaki Shabu-shabu Nihonbashi Tsuruya

Hakata Mata

Providing dishes that are carefully prepared with ingredients and presentation to offer more impressions than expected.

Yakiniku Motoyama Ebisu Branch

Enjoy carefully selected Kobe beef.

Chatan Dining Chaaboo

Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.

PACE ITALIAN LOUNGE

Became a chef before I knew it. My intuition tells me it was the best choice.

Kitano Tenmangu Niku to Niwa MATSUO

A chef who has traveled throughout Japan, exploring and researching local specialties from various regions.

Unagi no Naruse Morioka Branch

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

BALInese Restaurant BUNGA LOTUS

Enjoy the taste of Bali's top hotels in Japan.

Ushiyoshibiyori

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

Kuromon Torepichi-Ichiba Minami kuromon Branch

Mr. Kawano aims to make the restaurant an enjoyable to dine and a comfortable and friendly place.

Jidoriya Amon

Aiming to ensure that guests enjoy not only the food but also the time until it is served.

KOBE BEEF STEAK PANDORA TAKUMI

Master teppanyaki chef with over 40 years of experience brings the taste of ingredients to the pinnacle.

Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch

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

REST3art

The out-of-the-box cuisine is a culmination of the skills and knowledge that Mr. Yonejima has cultivated in the food and beverage industry.

Wafuu-dokoro Usagi

Mr. Horota offers various unique Japanese cuisines, from the traditional to the extraordinary.

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.