Chef search result : Page 30

Restaurant Vascu レストラン　バスク Hakodate, Hokkaido Spanish/Mediterranean,Global/International / Spanish

深谷　宏治Koji Fukaya

The Chef's Recommendations

Honoring the philosophy of Luis Irizar, the father of Basque cuisine.

Born in Hokkaido in 1947. After graduating from a university, he decided to become a chef and worked for two years in a restaurant in Tokyo. Wanting to experience the authentic Western cuisine, he traveled to Spain. In the Basque region Mr. Fukaya apprenticed under the master of Spanish cuisine, Luis Irizar for 3 years. After returning to Japan, Mr. Fukaya worked in Tokyo and Hakotade, before opening the his restaurant [Petit Restaurant Basque] in 1981. The restaurant changed locations in 1985, and was renamed [Restaurant Basque].

深谷　宏治Koji Fukaya

Katsudon Kouei かつ丼　幸栄 Kyobashi, Tokyo Katsudon /Katsuju (fried pork cutlet bowl),Japanese / Tonkatsu (fried pork cutlet) / Katsudon (fried pork cutlet bowl) / Donburi (rice bowl)

加藤　大和Hirokazu Kato

He brings out the best flavor of meat with his knowledge and experience.

He was born in Tottori. After working at a Teppanyaki (iron griddle grilling) restaurant in Osaka for several years, he moved to Tokyo to pursue his career as a chef. Currently, he works as a chef at Katsudon Kouei. Based on his knowledge and experience of meat acquired in the Teppanyaki world, he draws out meat's full flavor and serves it to his guests.

加藤　大和Hirokazu Kato

Akasaka Kintan 赤坂金舌 Akasaka, Tokyo Japanese,Japanese / General / Sushi / Wine

宮川　竜一Ryuichi Miyagawa

Mr. Miyagawa is proud to say that his choice of career as a chef was a good decision.

He was born in 1985 in Tokyo. Since childhood, he has loved to make something, and cooking has been his hobby as far as he can remember. He began to think that someday he would like to open a restaurant in his hometown, and he went into the world of cooking. After graduating from Hattori Nutrition College, he joined Tsukiji Uemura, a Japanese restaurant where he had worked since he was a student. Trained at various restaurants, he became the head chef at iroyo. After that, he entered Akasaka Kintan by chance.

宮川　竜一Ryuichi Miyagawa

Hakata Motsunabe Yamanaka Main Branch 博多もつ鍋　やま中　本店 Minami-ku, Fukuoka Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine

山中　幸一Koichi Yamanaka

An advisor who has maintained a particular taste since the days just after the founding of the company.

Mr. Yamanaka was born in 1952 in Kanagawa Prefecture. He began his career by working at a dining establishment in Okayama. At around the same time, his older brother, who was staying and working in Fukuoka, influenced by a friend native to that area, established the restaurant Hakata Motsunabe Yamanaka in 1984. The restaurant quickly became very popular, and his brother asked Mr. Yamanaka to help, leading to his joining the company in 1987. He then continued to show off his skills as a chef in the restaurant. Currently, he is working as an advisor for Hakata Motsunabe Yamanaka, taking an active role in the workplace.

山中　幸一Koichi Yamanaka

Restaurant KEI レストランKEI Toyohashi, Aichi French,Italian/French / General / French / Wine

今里　武Takeshi Imazato

The Chef's Recommendations

Food has been a part of his life since childhood, which led him to a career in the culinary world

He was born in 1974 in Nagasaki Prefecture. His parents had a restaurant of their own during his childhood, which meant he was able to familiarize himself with cooking and see the importance of food from a young age. He wanted a job of his own that let him make food for people and truly capture their hearts with his creations, so he jumped right in to get his career started in the world of professional cooking. He got his foot in the door by getting a job at Huis Ten Bosch resort and then from there he went on to develop his skills further at L'Hotel de Hiei and a newly opened French restaurant in Umeda, Osaka. He came on as head chef at "Restaurant KEI" when the hotel opened in 2008 and then in 2014 he moved up to work as Hotel Arc Riche Toyohashi’s executive chef.

今里　武Takeshi Imazato

J.S. BURGERS CAFE Kobe Harborland umie Branch J.S. BURGERS CAFE神戸ハーバーランドumie店 Harborland, Hyogo Hamburger,Western / Parfait / Sandwich / Hamburger

平野　巡Jun Hirano

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.

平野　巡Jun Hirano

Milky Wave ミルキーウェイブ Kawagoe, Saitama General,Western / General / Omurice (omelet rice) / Cake

小澤　勇Isamu Ozawa

His starting point was the flavor of the chicken rice he ate as a child

Chef Ozawa's starting point was the flavor of the chicken rice he ate as a child. He trained for 8 years at a French restaurant in Ginza and at a steakhouse in Roppongi. In 1978 he opened Milky Wave in his hometown Kawagoe. This year is the restaurant's 37th year in business.

小澤　勇Isamu Ozawa

J.S. BURGERS CAFE Lalaport EXPOCITY Branch J.S. BURGERS CAFEららぽーとEXPOCITY店 Suita/Settsu, Osaka Hamburger,Western / Parfait / Sandwich / Hamburger

平野　巡Jun Hirano

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.

平野　巡Jun Hirano

Italian Restaurant Tavola D'oro イタリア料理　ターヴォラ　ドォーロ Namba, Osaka Italian,Italian/French / Pasta / European / Beer

栗岡　卓佐Takusuke Kurioka

Mr. Kurioka was fascinated by authentic Italian cuisine.

During his student days, he spent time abroad and was fascinated with authentic Italian cuisine, especially the dishes served in ristorantes. After returning to Japan, he studied culinary arts at the Tsuji Culinary Institute. Upon graduation, he honed his skills at Italian restaurants in Osaka, Nagoya, and Tokyo.

栗岡　卓佐Takusuke Kurioka

Cow specialty store Itamae Yakiniku Ichigyu Sannomiya Branch 雌牛専門店　板前焼肉一牛　三宮店 Shin-Kobe/Kitano, Hyogo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

尾形　陸Riku Ogata

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.

尾形　陸Riku Ogata

Yakiniku Ten Gamushara Marunouchi 焼肉　天　がむしゃら　丸の内 Marunouchi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

國吉　将斗Masato Kuniyoshi

An aggressive, well-trained chef with a strong body and mind.

Mr. Kuniyoshi was born in Tokyo. He was obsessed with American football in college, and his enthusiasm for Yakiniku grew in the current company. The company's motto is "Smile for good business," and its creed is to make people happy and energetic through food. As part of that, he himself became interested in communicating with and energizing people through food. After joining the company, he gained experience in Yakiniku exclusively. At Yakiniku Ten Gamushara Marunouchi, he has discovered an even greater passion for Yakiniku and continues to pursue it.

國吉　将斗Masato Kuniyoshi

Kyoto Stand Kiyokiyo Sanjo Shinsen Branch 京都スタンドきよきよ三条神泉店 Shijo Omiya, Kyoto Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

小野　陽平Yohei Ono

Mr. Ono puts passion into each dish, providing heartwarming cuisine to visitors.

He was born in 1989. His mother's cooking was delicious, so he became interested in cooking at an early age. To learn the basics of cooking, he trained at a renowned Japanese restaurant and mastered traditional Japanese cooking techniques, especially obanzai. In July 2018, he opened Kyoto Stand Kiyokiyo Kiyamachi Main Branch, which has grown to become a popular bar with locals and tourists. Then, in April 2024, he opened a new Sanjo Shinsen Branch and continues to take on further challenges.

小野　陽平Yohei Ono

Sukiyaki Shabu-shabu Medetaya すき焼きしゃぶしゃぶ　めでたや Asakusabashi, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

一場　恵Megumi Ichiba

Moving from the apparel to the restaurant industry, Ms. Ichiba conveys the charms of her hometown, Gunma, through cuisine.

She was born in Gunma. Her customer service experience in the apparel industry led her to enter the world of service. At Sukiyaki Shabu-shabu Medetaya, she introduces the fascinating culinary culture of various parts of Gunma Prefecture, focusing on Kusatsu, a local hot spring resort that is one of the most famous in Japan.

一場　恵Megumi Ichiba

Miyazaki Beef Yakiniku Matsushin 宮崎牛焼肉　松心 Higashi-Dori/Doyama, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

松尾　利章Toshiaki Matsuo

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

Mr. Matsuo is a native of Toyonaka in Osaka. After graduating from a cooking school, he trained in Japanese cooking at traditional Japanese restaurants, ryokan inns and high-class Japanese restaurants. He polished his skills in Japanese food for 20 years and, at the same time, cultivated his eye for inspecting ingredients. After working in the dining industry, he opened his own Japanese restaurant in Nakatsu. In the 8th year of his career, he encountered Miyazaki beef and fell in love with its high-quality meat and flavors. Because of this, he determined to open his own Miyazaki beef restaurant Matsushin in 2020. From his experiences when he was young, he was passionate about providing really delicious and inexpensive food that he wanted customers to eat. So with his restaurant, he provides Miyazaki beef he carefully selected at reasonable prices.

松尾　利章Toshiaki Matsuo

ISAGO (Hotel ISAGO Kobe) いさご（ほてるISAGO神戸） Shin-Kobe/Kitano, Hyogo Kaiseki (course menu),Japanese / General / Shabu-shabu (boiled meat slices) / Kaiseki (traditional multi-course meal)

川向　和美Kazumi Kawamukai

Mr. Kawamukai provides visitors with seasonal flavors and pleasant moments.

He was born on June 22, 1959, in Kada, Wakayama Prefecture. To master the art of Japanese cuisine, he trained at some of Japan's finest ryotei (Japanese-style restaurants) and ryokan (Japanese-style inns). After studying the essence of Japanese cuisine and honing his skills at "Villa Jyusouya" in Shigisan, Nara, "Kyoto Cuisine Hamatoku" in Kyoto, "Kappo Nakano" in Osaka, "Ogawaya" in Gero Onsen, and "Tenryukaku" at Ryozenji in Nara, he joined ISAGO. With a wealth of experience and solid skills, he expresses the tradition and delicacy of Japanese cuisine in each dish. He continues to face Japanese cuisine with deep knowledge and passion.

川向　和美Kazumi Kawamukai

Sumiyakikoubou Suzakumon 炭焼工房　朱雀門 Shirokane/Shirokanedai, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

吉岡　智也Tomoya Yoshioka

Mr. Yoshioka is a young chef who inherits good old techniques and passion and shines brightly in the modern age.

He was born in 1998 in Tokyo. After working part-time at a Japanese restaurant, he started his training in earnest at Sumiyakikoubou Suzakumon in 2018. After the restaurant's relocation, his sincere personality and ambition were further enhanced, and he grew to lead the store. Taking over the skills and philosophy of the head chef, a master artisan, he continues to hone his cooking skills every day, making every dish shine even brighter. His dishes, made with sincere effort and passion, will become addictive once you taste them.

吉岡　智也Tomoya Yoshioka

SKYTREE(R) VIEW RESTAURANT REN スカイツリー(R)ビューレストラン簾 Kinshicho/Sumiyoshi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / French / Steak

宮本　哲也Tetsuya Miyamoto

Master chef of Japanese cuisine.

Mr. Tetsuya Miyamoto is the Technical Director of Nihon-ryori Kenkyukai (society for research on Japanese cuisine), as well as the Chairman of the Toho Cooks Association. After working as the Japanese cuisine master chef at Utsunomiya Tobu Hotel Grande, he became the Japanese cuisine master chef of Tobu Hotel Levant Tokyo in April 2019.

宮本　哲也Tetsuya Miyamoto

Kagayasuke Main Branch 本店加賀彌助 Kanazawa Station, Ishikawa Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

西川　正次Masatsugu Nishikawa

A veteran Kanazawa sushi chef who crafts his dishes with precision, all while engaging guests with polite conversation.

Born on February 1st, 1950 in Ishikawa Prefecture, at age 21 he went on to Kagayasuke Main Branch after training in Tokyo. He continued to fine-tune his sushi skills at this long-standing Kanazawa shop, where he delivers precise flavors along with pleasant conversation at the counter. Kanazawa is rich with foods from both the land and sea, which are displayed in expertly crafted signature dishes like "Tama," which is made with baked minced sweet shrimp, and his expertly prepared "Dashizuke Ikura," made with locally harvested salmon roe. Dishes like these have helped him garner a wide following of customers that stretch beyond his local prefecture.

西川　正次Masatsugu Nishikawa

Honkaku Edomae Zushi Matsuki Sushi 本格江戸前寿司　松喜すし Hida/Takayama, Gifu Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Oshizushi (pressed sushi)

中才　一彦Kazuhiko Nakasai

Having experience with fish from a young age, he decided that "making delicious things will be my job"

Chef Nakasai was born in Gifu prefecture in 1975. Influenced by the sight of his grandfather, a fisherman's boss and a chef, at a young age he decided that making delicious cuisine would be his job This decision was the reason he became a chef. Honkaku Edomae Zushi Matsuki Sushi was opened by his grandfather and continued by his father. Training there since he was 18, in 2002 he became the 3rd generation proprietor. He has an established reputation for his capability in preparing seafood that he has cultivated since he was young.

中才　一彦Kazuhiko Nakasai

Trattoria Pizzeria LOGIC Odaiba Trattoria Pizzeria LOGIC お台場 Odaiba, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

Restaurant ranking

Browsing history

Restaurant Vascu

Honoring the philosophy of Luis Irizar, the father of Basque cuisine.

Katsudon Kouei

He brings out the best flavor of meat with his knowledge and experience.

Akasaka Kintan

Mr. Miyagawa is proud to say that his choice of career as a chef was a good decision.

Hakata Motsunabe Yamanaka Main Branch

An advisor who has maintained a particular taste since the days just after the founding of the company.

Restaurant KEI

Food has been a part of his life since childhood, which led him to a career in the culinary world

J.S. BURGERS CAFE Kobe Harborland umie Branch

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

Milky Wave

His starting point was the flavor of the chicken rice he ate as a child

J.S. BURGERS CAFE Lalaport EXPOCITY Branch

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

Italian Restaurant Tavola D'oro

Mr. Kurioka was fascinated by authentic Italian cuisine.

Cow specialty store Itamae Yakiniku Ichigyu Sannomiya Branch

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

Yakiniku Ten Gamushara Marunouchi

An aggressive, well-trained chef with a strong body and mind.

Kyoto Stand Kiyokiyo Sanjo Shinsen Branch

Mr. Ono puts passion into each dish, providing heartwarming cuisine to visitors.

Sukiyaki Shabu-shabu Medetaya

Moving from the apparel to the restaurant industry, Ms. Ichiba conveys the charms of her hometown, Gunma, through cuisine.

Miyazaki Beef Yakiniku Matsushin

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

ISAGO (Hotel ISAGO Kobe)

Mr. Kawamukai provides visitors with seasonal flavors and pleasant moments.

Sumiyakikoubou Suzakumon

Mr. Yoshioka is a young chef who inherits good old techniques and passion and shines brightly in the modern age.

SKYTREE(R) VIEW RESTAURANT REN

Master chef of Japanese cuisine.

Kagayasuke Main Branch

A veteran Kanazawa sushi chef who crafts his dishes with precision, all while engaging guests with polite conversation.

Honkaku Edomae Zushi Matsuki Sushi

Having experience with fish from a young age, he decided that "making delicious things will be my job"

Trattoria Pizzeria LOGIC Odaiba