Chef search result : Page 31

Kyoto Italian Oshokuya Kappa 京都イタリアン　欧食屋　Kappa Shijo Karasuma/Karasuma Oike, Kyoto Italian,Italian/French / Italian / Spanish / Wine

石橋　健志Kenji Ishibashi

The Chef's Recommendations

Mr. Ishibashi wants to bring joy to people through cooking, which he has loved since childhood.

Mr. Ishibashi has been interested in cooking since elementary school when he helped his mother cook and even tried making his own lunch. While studying to be a dietitian, he had a part-time job in a restaurant, which increased his interest in cooking. After graduating, he began a full-fledged career in the culinary field. He became a barista and a junior vegetable connoisseur, expanding his knowledge of food. In 2016, he opened the Italian restaurant Oshokuya Kappa, and he is constantly striving to offer dishes that please customers.

石橋　健志Kenji Ishibashi

Ebisu Shoten Minami 4 Nishi 3 恵美須商店　南4西3 Odori Park, Hokkaido Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Tempura (battered, fried seafood and vegetables)

齋藤　力虎Taiga Saito

Mr. Saito has a passionate and curious mind for food. A young chef who manages a lively restaurant.

He was born in 1998 in Hokkaido. Having worked in restaurants with chefs in various genres, such as Chinese, Japanese, French, and Italian, he has learned varied food knowledge and techniques. That led him to feel the joy of cooking, and he started walking the path of cuisine. He also has experience working as a manager in a yakitori grilled chicken restaurant. With the motto "taking good care of employees leads to good customer service," he tries to create a restaurant where employees and customers can feel comfortable.

齋藤　力虎Taiga Saito

Italian Cuisine Bocca Buona イタリア料理　ボッカボーナ Hida/Takayama, Gifu Italian,Italian/French / Italian / Pasta / Pizza

村山　淳Atsushi Murayama

Italian chef using the local ingredients [to bring out the original tastes of the seasonal ingredients].

He was born in 1972 in Gifu. He liked eating and watching people cook since he was very young. After graduating from school, he started working for a pasta restaurant and learned the fundamental skills as a chef. Then he worked at various restaurants to improve his skill to master Italian cuisine. Being fully prepared, he opened [Italian Cuisine Bocca Buona] which has become a popular restaurant. He is currently showing his skill by bringing out the original tastes of various local ingredients while respecting the sense of the season.

村山　淳Atsushi Murayama

Truffle Restaurant and Bar HIDE OUT トリュフ料理専門店＆バー HIDE OUT Meriken Park, Hyogo Creative,Sosaku (creative) / Steak / Western Sosaku (creative cuisine) / Wine

岡田　康人Yasuto Okada

Mr. Okada values the hotel's hospitality and provides attentive service to his guests.

He was born in 1967 in Fukui. Entered employment with the company that manages the Kobe Port Tower Hotel. He learned various jobs, including restaurant work, and was involved in the launch of other hotels. As a chef, he honed his skills mainly in Japanese cuisine but also in Yakiniku and Western cuisine. When HIDE OUT opened in November 2023, he assisted in developing the menu. Now, while being involved in the overall management of the hotel as a board member, he works hard every day to make the restaurant a delight for the guests.

岡田　康人Yasuto Okada

Raisin d'Or レザン・ドール Nishinakasu/Haruyoshi, Fukuoka French,Italian/French / French / Wine

手塚　卓良Takayoshi Tezuka

The Chef's Recommendations

Experience at restaurants with stars led him to the exquisite flavor.

He was born in Tochigi in 1975. Graduating from a culinary school in Tokyo, he learned the basic knowledge at [Le Poireau] in Omotesando, and learned from Chef Kikuchi at [Le Bourguignon] in Nishi Azabu. His passion for the authentic cuisine moved him to France to deepen his experience. After 4 years at a 3-star restaurant [Jardin des Sens] and 2-star [Alexandre], he became Chef at [Raisin d'Or] in 2011.

手塚　卓良Takayoshi Tezuka

Chanko Sakaba Edosawa Ryogoku-Ekimae Branch ちゃんこ酒場江戸沢両国駅前店 Ryogoku/Kikugawa, Tokyo Nabe (hot pot),Japanese

奥山　直之Naoyuki Okuyama

Delivering smiles to customers through dining.

Mr. Okuyama was born in 1974 in Yamagata. He has been interested in cooking ever since he was young. He learned of the joys of cooking at a dining establishment where he worked part-time during his student days and was drawn in by the world of food. He learned various knowledge and skills, such as Hokkaido cuisine, Kyoto cuisine, sushi, and Kaiseki cuisine - all of which have made him the chef he is today. Utilizing his over 20 years of experience, he now works as head chef and pours his efforts into developing the menu and raising future generations of chefs.

奥山　直之Naoyuki Okuyama

Akasaka Shikian Yoetsu 赤坂四季庵よう悦 Akasaka, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

若林　陽悦Yoetsu Wakabayashi

Mr. Wakabayashi fascinates guests with the fusion of traditional Japanese cooking techniques and international sensibilities.

He was born in 1975 in Akita. Influenced by his family's restaurant business, he naturally pursued a career in the food and beverage industry. After moving to Tokyo, he gained experience at Japanese and Sushi restaurants. In his 30s, he also trained at a Japanese restaurant in New York, U.S.A., for three years. With those experiences, he has been working as the head chef at Akasaka Shikian Yoetsu since November 2019. His cuisine, a fusion of traditional Japanese cooking techniques and international sensibilities, has attracted many culinary connoisseurs.

若林　陽悦Yoetsu Wakabayashi

Hormone Ramen 8910 Akasaka Branch ホルモンラーメン8910　赤坂店 Akasaka, Tokyo Ramen,Ramen (noodles) / Horumon (offal meat) / Miso Ramen (miso sauce ramen) / Tsukemen (noodles served separately from dip soup)

八木　英保Hideyasu Yagi

After studying at an Italian restaurant, Mr. Yagi is challenging new possibilities for ramen.

He was born in 1975 in Tokyo. Starting his career as a chef at 22, he spent the next 20 years working in Italian cuisine. He has been a head chef of an Italian restaurant and trained in Italy at the age of 38 and has honed his skills both in Japan and abroad. Since joining his current company, he has supported various restaurants, including Italian and Korean cuisine, from their launches. He is currently working at 8910 Akasaka Branch. He is constantly pursuing the possibilities of the new genre of Hormone (offal meat) Ramen.

八木　英保Hideyasu Yagi

Mar de Christiano's マル・デ・クリスチアノ Shinjuku Station South Exit/Yoyogi, Tokyo Spanish/Mediterranean,Global/International / Portuguese / Seafood / Wine

佐藤　幸ニKoji Sato

The Chef's Recommendations

Cooking style supported by global experience from Europe to Asia.

He was born in 1974 in Saitama prefecture. Longing for [a professional skill], he entered a cooking school after graduating high school and learned western style cooking. Starting his work at [ANA Hotel] after graduation, 3 years later, he travelled to Italy to pursue further experience. Broadening his experience in France, England and Thailand, he learned cuisines in various countries and took responsibility of sous chef at a restaurant with a star and executive chef at a hotel. Returning to Japan, he learned restaurant designing and management, and opened a Portuguese restaurant [Christiano's] in 2010.

佐藤　幸ニKoji Sato

Kuma no yakitori cocoro 熊の焼鳥cocoro Shinjuku-Sanchome, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

安保　大樹Taiki Anbo

Mr. Anbo uses his cultivated skills to bring out the best of the finest ingredients.

He was born in 1998 in Kyoto. At 16, he entered the world of food and drink. He worked at Japanese restaurants, tempura specialty restaurants, and izakayas (Japanese-style pubs), mainly in Kyoto Prefecture. He has acquired skills as a chef and an observant eye for identifying ingredients. Currently, he is a chef at cocoro. He uses his cultivated techniques to bring out the charm of the finest ingredient, the "ultimate chicken."

安保　大樹Taiki Anbo

Cafe Marugo cafe　MARUGO（カフェ・マルゴ） Yakuin, Fukuoka Cafe,Cafe/Sweets / Cake / Ice Cream / Coffee

白石　泰隆Yasutaka Shiraishi

The Chef's Recommendations

From a part time job to the coffee business.

Through a part time job at his aunt's friend's shop, he learned the depth of the coffee world, and chose it as his path. Afterwards, he trained at a few cafes and in November 2010 opened "cafe MARUGO," which he runs now.

白石　泰隆Yasutaka Shiraishi

Sushi Aoyagi すし青柳 Marunouchi, Tokyo Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)

杉森　智樹Tomoki Sugimori

Mr. Sugimori attracts customers with the finest Edomae Sushi and Japanese cuisine, where expert skill and creativity are applied.

He was born in 1972 in Tokyo. The head chef and manager of Sushi Aoyagi. The sushi chef is a job that allows him to do what he has loved since childhood, "making things" while interacting with people. He honed his skills at sushi restaurants in the Tokyo metropolitan area, including Sushiya no Kanpachi, where he learned the art of Edo-mae techniques and Japanese cuisine. In 2017, he was appointed to his current position in recognition of his skills. Since then, he has welcomed guests from Japan and abroad at a long-established hotel located at the gateway to Tokyo, treating them to stylish courses that blend sushi and Japanese cuisine with seasonal dishes.

杉森　智樹Tomoki Sugimori

Kaiseki Mita Basara Bettei 懐石　三田ばさら　別邸 Roppongi, Tokyo Kaiseki (course menu),Japanese / Sukiyaki (hot pot stew) / General / Kaiseki (tea-ceremony dishes)

雨宮靖憲Yasunori Amemiya

After gaining experience in Tokyo restaurants, Mr. Amemiya became the head chef at Kaiseki Mita Basara Bettei.

After graduating from a cooking school, Mr. Amemiya worked at several restaurants in Tokyo. Later on, he was appointed as head chef of Kaiseki Mita Basara Bettei. With Japanese food as a base, he makes course cuisine that weaves the essences of countries across the world.

雨宮靖憲Yasunori Amemiya

SUIPARA #Doutonbori Waffle SUIPARA#道頓堀ワッフル Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Sweets,Cafe/Sweets / Cake / Parfait / Others

池田　みのりMinori Ikeda

Offers "memorable sweets" that are fun to look at and delicious to eat.

Ms. Ikeda is from Osaka. She has experience in restaurants in the Osaka area, mainly cafes. Currently, active as a staff member of SUIPARA #Doutonbori Waffle. She offers "memorable sweets" in Dotonbori that look fun to look at, taste good to eat, and come in various attractive variations.

池田　みのりMinori Ikeda

Nikuju Hokusai 肉重北斎 Shijokawaramachi/Teramachi, Kyoto Steak,Yakiniku/Steak / Japanese Beef Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew)

長谷川　竜介Ryusuke Hasegawa

Mr. Hasegawa assists guests in making good memories with friendly service and smiles.

He was born in 1978 in Kyoto. After working in the education industry for a long time, he became the manager of Nikuju Hokusai in April 2024 by chance. The restaurant aims to serve food within five minutes as a "fast food restaurant of Nikuju." However, that is certainly not the only thing he values. He also cares about communicating with guests and is good at capturing their needs instantly. With his experience, he is dedicated to providing a friendly and welcoming atmosphere.

長谷川　竜介Ryusuke Hasegawa

Uni Senmonten Yoichiya Otaru Unga Branch うに専門店世壱屋　小樽運河店 Otaru/Yoichi/Shakotan, Hokkaido Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

佐藤　勇太Yuta Sato

With local pride, Mr. Sato warmly welcomes and greets visitors.

He was born in 1989 in Hokkaido. Influenced by his father, he developed a passion for cooking and entered the culinary world. In 2018, he joined Yoichiya and started his career as a chef. After gaining experience at affiliated stores, he moved to Yoichiya Otaru Unga Banh in 2022, where he is currently the manager. With dishes that respect the fresh ingredients and traditions unique to Hokkaido, he provides satisfaction and excitement to his guests.

佐藤　勇太Yuta Sato

Kagurazaka En 神楽坂　えん Kagurazaka, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

藤澤　健二Kenji Fujisawa

Having loved fish since childhood, Mr. Fujisawa became a sushi chef out of his love for the fish.

He was born in 1970 in Hyogo. He has been interested in fish since childhood and enjoys watching them in illustrated books and aquariums. This interest led him to decide to pursue a career as a sushi chef. Working at sushi restaurants in Tokyo for more than 20 years, he honed his solid skills and unique palate. In 2024, he met the owner of Kagurazaka En and joined the restaurant.

藤澤　健二Kenji Fujisawa

FLOWER WALL MONE FLOWER WALL MONE Shinjuku-Sanchome, Tokyo Italian,Italian/French / Italian / Western Sosaku (creative cuisine) / Parfait

松島　昭博Akihiro Matsushima

Mr. Matsushima offers dishes from his experience in Italian and French cuisine.

He was born in 1987 in Tokyo. His earliest experience in the food and beverage industry was at a restaurant where he worked through an introduction by a relative. He started his career as a chef at an Italian restaurant. After that, he entered a French restaurant and further brushed his skills. After studying at restaurants of various genres, he joined FLOWER WALL MONE in June 2023. Currently, he is supervising the kitchen operations.

松島　昭博Akihiro Matsushima

Cow specialty store Itamae Yakiniku Ichigyu Kitashinchi Branch 雌牛専門店　板前焼肉一牛　北新地店 Kita-Shinchi, Osaka 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

Tarikino Kappou 他力野割烹 Ginza, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Wine / Sake

他力野　慶太Keita Tarikino

Challenging the Shuhari (follow the rules, break the rules, transcend the rules) of Japanese cuisine, Mr. Tarikino fascinates guests with various "freshly prepared" dishes that embrace the seasons.

He was born in 1974 in Nagasaki. Attracted by the way a chef finishes skewers behind the counter at a yakitori restaurant in his hometown, he decided to pursue a career in the culinary field. After training at kappou and Japanese restaurants in Nagasaki City, he studied at a Japanese restaurant in Yokohama City. Then, he got to work with the Ukai Group and became the head chef at kappou ukai in Ginza Roppongi. As the culmination of his efforts, he founded his current restaurant in July 2022 and became independent. Serving dishes at the counter, which is his starting point, he serves " freshly prepared" dishes with creative and unique arrangements.

他力野　慶太Keita Tarikino

Restaurant ranking

Browsing history

Kyoto Italian Oshokuya Kappa

Mr. Ishibashi wants to bring joy to people through cooking, which he has loved since childhood.

Ebisu Shoten Minami 4 Nishi 3

Mr. Saito has a passionate and curious mind for food. A young chef who manages a lively restaurant.

Italian Cuisine Bocca Buona

Italian chef using the local ingredients [to bring out the original tastes of the seasonal ingredients].

Truffle Restaurant and Bar HIDE OUT

Mr. Okada values the hotel's hospitality and provides attentive service to his guests.

Raisin d'Or

Experience at restaurants with stars led him to the exquisite flavor.

Chanko Sakaba Edosawa Ryogoku-Ekimae Branch

Delivering smiles to customers through dining.

Akasaka Shikian Yoetsu

Mr. Wakabayashi fascinates guests with the fusion of traditional Japanese cooking techniques and international sensibilities.

Hormone Ramen 8910 Akasaka Branch

After studying at an Italian restaurant, Mr. Yagi is challenging new possibilities for ramen.

Mar de Christiano's

Cooking style supported by global experience from Europe to Asia.

Kuma no yakitori cocoro

Mr. Anbo uses his cultivated skills to bring out the best of the finest ingredients.

Cafe Marugo

From a part time job to the coffee business.

Sushi Aoyagi

Mr. Sugimori attracts customers with the finest Edomae Sushi and Japanese cuisine, where expert skill and creativity are applied.

Kaiseki Mita Basara Bettei

After gaining experience in Tokyo restaurants, Mr. Amemiya became the head chef at Kaiseki Mita Basara Bettei.

SUIPARA #Doutonbori Waffle

Offers "memorable sweets" that are fun to look at and delicious to eat.

Nikuju Hokusai

Mr. Hasegawa assists guests in making good memories with friendly service and smiles.

Uni Senmonten Yoichiya Otaru Unga Branch

With local pride, Mr. Sato warmly welcomes and greets visitors.

Kagurazaka En

Having loved fish since childhood, Mr. Fujisawa became a sushi chef out of his love for the fish.

FLOWER WALL MONE

Mr. Matsushima offers dishes from his experience in Italian and French cuisine.

Cow specialty store Itamae Yakiniku Ichigyu Kitashinchi Branch

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

Tarikino Kappou

Challenging the Shuhari (follow the rules, break the rules, transcend the rules) of Japanese cuisine, Mr. Tarikino fascinates guests with various "freshly prepared" dishes that embrace the seasons.