Chef search result : Page 19

Sushi Yoshitatsu すし吉辰 Yakuin, Fukuoka Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

古川　純弥Junya Furukawa

A dedicated sushi chef's passion produces the taste of his sushi. Mr. Furukawa's sushi aesthetics are born from the guest's point of view.

He was born in 1979 in Fukuoka. Since he started working in the restaurant business, he has always valued customer service, which puts the guests' feelings first. He chose to become a Sushi chef and studied culinary arts because he believed that a deep understanding of cuisine was necessary to understand the hearts and minds of his guests. After training at a Japanese restaurant and a Sushi restaurant, he opened his own restaurant, Azito, at the age of 25. After that, he took advantage of his experience working exclusively with sushi to establish a new restaurant, Sushi Yoshitatsu, which specializes in authentic sushi.

古川　純弥Junya Furukawa

ETO Sanchome Branch 料理人　えとう　三丁目店 Kokubuncho/Ichibancho, Miyagi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

衛藤　幸平Kohei Eto

Delighting guests with delicious, multi-faceted creations

Mr. Eto was born in 1980 in Akita Prefecture. He first set down the path to becoming a chef in his 20s, where he trained through work at blowfish and Japanese restaurants in Akita City. After developing skills at Japanese, Chinese, and Western restaurants and long-standing ryokan (traditional Japanese inns), he joined [Shunsai Wasou ETO] as head chef in 2011. After taking over as manager at [ETO] in 2016, he has served as the head of [ETO Sanchome store] since its opening in 2019. While specializing in Japanese cuisine, he also has experience in a wide range of cuisines, including Western and Chinese styles. The multi-faceted expressions of his skill continues to delight his customers.

衛藤　幸平Kohei Eto

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

Yakiniku Wajima 焼肉わじま Asahikawa, Hokkaido Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Whisky

久保　由規Yuuki Kubo

Mr. Kubo wants to share the attractive "Furano Wagyu" with many people.

He was born in 1997 in Hokkaido. Steps into the world of food and beverages following a part-time job in high school. After working as a waiter in a hotel, he gained experience serving customers in yakiniku and Italian restaurants. Currently, he is working as a hall chief at Yakiniku Wajima. Aiming to share the appeal of Furano Wagyu beef with more guests, he is creating a restaurant where guests can enjoy their meals satisfyingly and comfortably.

久保　由規Yuuki Kubo

Wagyu Yakiniku Kakunoshin Roppongi Branch 和牛焼肉格之進六本木店 Roppongi, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Steak / Yakiniku (grilled meat)

柏木　悠希Yuki Kashiwagi

Mr. Kashiwagi was fascinated by food and beverage and jumped into the food industry. He now leads the restaurant as a manager.

Mr. Kashiwagi was born in 1997 in Tokyo. He originally liked food, and he was interested in it. The thought that he wanted to be a motivation to serve dishes or provide services to amuse the guests in the restaurant industry, he chose his career to work in the food industry. He joined the company and gained training in "Kakunoshin F." He was transferred to "Wagyu Yakiniku Kakunoshin Roppongi Branch" in 2021 and became a manager in 2023.

柏木　悠希Yuki Kashiwagi

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

Sosaku Kushikatsu Bouyatetsu 創作串カツ　坊也哲 Minamisemba, Osaka Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

越智　哲也Tetsuya Ochi

Mr. Ochi, a dedicated Kushikatsu chef, arrived at his unique style of Kushikatsu after training at famous restaurants in Osaka.

He was born in 1991 in Hyogo. Since the age of 18, when he entered the world of Kushikatsu, he has worked exclusively with Kushikatsu. After training at Kushikatsu specialty restaurants in Kita Shinchi, Noda, and other northern areas of Osaka, he is now the owner and chef of Bouyatetsu.

越智　哲也Tetsuya Ochi

Yakiniku Motoyama Main Branch 焼肉もとやま本店 Okachimachi, Tokyo Yakiniku/Wagyu (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

Japanese Cuisine Shingetsu 日本料理　新月 South Otsu, Shiga Japanese,Japanese / Fugu (blowfish) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

和田　知子Tomoko Wada

The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.

Ms. Wada was born in Kyoto. She grew up as the eldest daughter in a family that ran a 360 year-old traditional Japanese restaurant in Higashiyama, Kyoto called [Harise]. She met and married her husband while refining her cooking skills at the restaurant. She then began to work as the manager and proprietress of his family's inn, [Shingetsu], located at his family home. Later, changing her business focus to kaiseki (traditional Japanese course cuisine), she opened the [Japanese Cuisine Shingetsu] restaurant. Using the knowledge she gained from her own family, she treats each of her guests with warm hospitality as a manager, with a brief that she was born to be a proprietor.

和田　知子Tomoko Wada

Kai Sya 膾炙 Hirao/Kiyokawa, Fukuoka Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine

伊藤　保将Yasumasa Ito

The Chef's Recommendations

After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.

He was born in 1979 in Fukuoka. He loves to make people happy and was influenced by his mother, an excellent cook, to become a chef. After graduating from Nakamura Culinary School, he worked at a Chinese restaurant in Kagawa Prefecture for 3 years and at a Chinese restaurant in Fukuoka Prefecture for 2 years, where he also served as the restaurant manager. After that, he spent 1-year studying meat at a butcher store while preparing to start his own business. In 2009, he opened Kai Sya and became the owner and proprietor.

伊藤　保将Yasumasa Ito

Teppan Matsuzakaya 鉄板　松阪屋 Kokubuncho/Ichibancho, Miyagi Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

國井　大輔Daisuke Kunii

He creates dishes fusing western cuisine and teppan (iron griddle) cuisine, making use of his training experiences overseas.

Sticking to using high-quality meat, he has obtained stringent eye of a butcher to select good meat and check the condition of each meat to be served to the guests. Making good use of his experiences as the executive chef at a renowned hotel and training in Palau and France, he entered a genre where techniques for western cuisine and teppan (iron griddle) cuisine are required. His exquisite dishes, making full use of colorful ingredients, are shining like a single picture.

國井　大輔Daisuke Kunii

Hakata Unagiya Fujiuna Tenjin Main Branch 博多うなぎ屋　藤う那　天神本店 Daimyo, Fukuoka Unagi (eel),Japanese / Unagi (eel) / Kaiseki (traditional multi-course meal) / Sake

竹井　宏Hiroshi Takei

Mr. Takei is a chef who honed his skills in Fukuoka, offering meticulously prepared eel dishes in Tenjin.

He was born in 1984 in Oita. His career has been developed at restaurants in the Fukuoka area, where many popular restaurants are located. He has honed his skills as a chef, mainly in Japanese cuisines, such as kappo and yakitori restaurants. Currently, he works as a chef at Hakata Unagiya Fujiuna Tenjin Main Branch. With a commitment to bringing smiles to more people through food, he offers meticulously prepared eel dishes in Tenjin, a bustling district representing Kyushu's vibrant dining scene.

竹井　宏Hiroshi Takei

Yakiniku Horumon Ogyu 焼肉・ホルモン　おぎゅう Hyogo, Hyogo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

金本　成志Songi Kanemoto

Offering the best technique from a high-end yakiniku restaurant! Mr. Kanemoto provides the authentic taste.

He was born in 1990 in Hyogo. After graduating high school, he gained experience in various restaurants and joined the high-end steak restaurant Kawamura in 2009. Later, he was involved in opening his family's yakiniku restaurant in Shinsaibashi, then worked as a manager of a yakitori restaurant before entering the yakiniku industry. At a company operating high-class yakiniku restaurants in Sannomiya, he was in charge of sales, purchase management, and human resource development for all restaurants for about 7 years. When he was considering leaving the company, he met the current owner and participated in the launch of Ogyu. Currently, he is working as a head chef.

金本　成志Songi Kanemoto

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

CAFE LOUNGE mosuKe CAFE LOUNGE mosuKe Odori Park, Hokkaido Cafe,Cafe/Sweets / Soup Curry / Cake / Parfait

北川　賢太Kenta Kitagawa

Mr. Kitagawa is a Michelin-starred food specialist who has mastered making the most of ingredients.

He was born in 1979 in Hokkaido. His family had a restaurant business, so he asked for toys for playing house in his childhood. At 15, he moved to Tokyo and worked as a live-in chef at a kappo restaurant. Later, he trained at several French restaurants in Tokyo before returning to his hometown of Asahikawa. Auberge Ninguruforet, where he was appointed as the head chef, was listed in the Michelin Hokkaido 2017 special edition. After serving as a chef at the Michelin-starred restaurant Hiruoka, he works at CAFE LOUNGE mosuKe.

北川　賢太Kenta Kitagawa

Wagyu Yakiniku KIM 和牛焼肉 KIM Shirokane/Shirokanedai, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

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

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

Shiba KOSO 芝KOSO Shibakoen/Tokyo Tower, Tokyo Steak,Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Wine

狩野　義忠Yoshitada Kano

Mr. Kano offers the utmost taste of prime Japanese Wagyu beef with abundant experiences in both Western and Japanese cuisine.

He was born in 1979 in Tokyo. He is the head chef of Shiba KOSO. Fascinated by the taste and elegant appearance of dishes prepared by professional chefs, he entered the culinary world. While honing his wide-ranging cooking skills at Western-style restaurants in Tokyo, he also visited Kyoto to eat at Japanese restaurants and learned how to combine ingredients and arrange them beautifully. In 2009, he joined "Niku no Sushiya GINZA KOSO", serving Wagyu beef dishes. Since then, he has been dedicated to Wagyu beef. For his skill, he was appointed as the head chef of the current restaurant, KOSO's main branch. He entertains guests from Japan and abroad with a wide variety of meat dishes and seasonal dishes.

狩野　義忠Yoshitada Kano

USHIHACHI Akihabara Branch USHIHACHI 秋葉原店 Akihabara, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

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Sushi Yoshitatsu

A dedicated sushi chef's passion produces the taste of his sushi. Mr. Furukawa's sushi aesthetics are born from the guest's point of view.

ETO Sanchome Branch

Delighting guests with delicious, multi-faceted creations

Z/X coffee Shinsakae Branch

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

Yakiniku Wajima

Mr. Kubo wants to share the attractive "Furano Wagyu" with many people.

Wagyu Yakiniku Kakunoshin Roppongi Branch

Mr. Kashiwagi was fascinated by food and beverage and jumped into the food industry. He now leads the restaurant as a manager.

KOBE BEEF STEAK PANDORA TAKUMI

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

Sosaku Kushikatsu Bouyatetsu

Mr. Ochi, a dedicated Kushikatsu chef, arrived at his unique style of Kushikatsu after training at famous restaurants in Osaka.

Yakiniku Motoyama Main Branch

Enjoy carefully selected Kobe beef.

Japanese Cuisine Shingetsu

The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.

Kai Sya

After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.

Teppan Matsuzakaya

He creates dishes fusing western cuisine and teppan (iron griddle) cuisine, making use of his training experiences overseas.

Hakata Unagiya Fujiuna Tenjin Main Branch

Mr. Takei is a chef who honed his skills in Fukuoka, offering meticulously prepared eel dishes in Tenjin.

Yakiniku Horumon Ogyu

Offering the best technique from a high-end yakiniku restaurant! Mr. Kanemoto provides the authentic taste.

Hakata Mizutaki Chidori

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

CAFE LOUNGE mosuKe

Mr. Kitagawa is a Michelin-starred food specialist who has mastered making the most of ingredients.

Wagyu Yakiniku KIM

Kuromon Torepichi-Ichiba Minami kuromon Branch

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

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.

Shiba KOSO

Mr. Kano offers the utmost taste of prime Japanese Wagyu beef with abundant experiences in both Western and Japanese cuisine.

USHIHACHI Akihabara Branch