Chef search result : Page 33

Hokkaido Italian Mia Bocca Shinjuku Takashimaya Branch 北海道イタリアンミア・ボッカ新宿タカシマヤ店 Shinjuku-Sanchome, Tokyo Italian,Italian/French / Italian / Pizza / Pasta

Sou Sou Beppu, Oita Creative,Sosaku (creative) / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine) / Sake

犬塚　康平Kohei Inutsuka

Mr. Inutsuka attracts diners with his creative, locally produced, locally consumed cuisine, prepared with a wealth of experience in Japanese cuisine.

He was born in 1979 in Saga and is the head chef of Sou. He has been interested in making things since childhood and is particularly fascinated by cooking, which lets him make various dishes from various ingredients. Intending to become a professional, he started his training at a soba restaurant in Saga. Then, he moved to Oita Prefecture and gained experience at a high-class ryokan (Japanese-style inn) in Yufuin Onsen, "Sanso Murata". He later got connected with Beppu and assumed his current position in June 2024, at the time of the opening of the restaurant.

犬塚　康平Kohei Inutsuka

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

Yakiniku Muraki 焼肉むらき Yokohama Station, Kanagawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / General / Horumon (offal meat)

佐久間　裕大Yuta Sakuma

Bursting with passion for meat, Mr. Sakuma creates a supreme space to enjoy meat.

He was born in 1988 in Kanagawa. His love of meat led him from working in industrial waste disposal to the culinary world. He was determined to pursue what he loved. His passion for meat and a connection with the representative of his current restaurant led him to launch Yakiniku Muraki. He carefully prepares and serves his special meat in the restaurant. His attention to beautiful presentation also expresses his love and joy for meat. The restaurant is open until 5:00 a.m. and welcomes guests in an at-home atmosphere.

佐久間　裕大Yuta Sakuma

Ryotei Omiya ICHI-NO-YA 料亭大宮一の家 Omiya, Saitama Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sushi / Sukiyaki (hot pot stew)

赤石　純一Junichi Akaishi

The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.

Mr. Akaishi was born in 1973. He became interested in cooking when preparing dinner for his working parents. Following high school graduation, he enrolled in a specialized culinary school. After completing his studies, he worked at the renowned Japanese confectionery shop Ginza Seigetsudo before joining Ryotei Omiya ICHI-NO-YA at age 21. Once he left his job, he gained a lot of experience, including at the CITY CLUB OF TOKYO, a members-only club in the Embassy of Canada. Fate brought him back to ICHI-NO-YA at the age of 36, where he rose to the position of head chef at 45. He is a chef who attracts guests with dishes that are filled with tradition.

赤石　純一Junichi Akaishi

Tabehoudai Sukiyaki Jyuniten Hiroo 食べ放題　すき焼き十二天　広尾 Hiroo, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Sake

高堰　晴信Harunobu Takaseki

After going through Japanese and Western cuisine, Mr. Takaseki stepped into the world of meat.

He was born in 1993 in Akita. After 3 years of experience at a Kappo and Japanese restaurant in Saitama from 18, he went to a Mediterranean restaurant in Tokyo. He also worked as head chef at its affiliated wine bar for four and a half years. After about two years of experience in Italian and French, he joined his current company. He served as sous chef of The INNOCENT CARVERY in the Shinmaru Building for four years. At the same time, he served as the assistant chef for about two years at Marunouchi Sukiyaki Jyuniten. Then, with the opening of Sukiyaki Jyuniten Hiroo, he became its head chef.

高堰　晴信Harunobu Takaseki

Sandaime Wakihiko Shouten Shin-Fukushima Main Branch 三代目　脇彦商店　新福島本店 Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ)

松本　龍彦Tatsuhiko Matsumoto

If you forget your gratitude, you won't be able to meet delicious Japanese Wagyu.

Mr. Matsumoto is from Hyogo. He honed his skills by learning everything from cutting meat to judging it, mainly at famous restaurants in the Kansai region that specialize in meat dishes regardless of genre. Through his experience as a chef, he has always looked at meat, but the producers and suppliers understand the ingredients best. That is why he never misses saying, “Thank you for always supplying the best meat,” to Wagyu beef farmers and suppliers who carefully raise and deliver the beef.

松本　龍彦Tatsuhiko Matsumoto

Waniku Shokudo Wa Wa Wa 和肉食堂WWW −輪和笑− Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)

石原　大輔Daisuke Ishihara

Mr. Ishihara offers inspiring dishes of freshness and delicacy.

He was born in 1981 in Osaka. Following his childhood dream of becoming a chef, he studied at a Japanese restaurant in Osaka, Kourinbo. After that, he has been working as a chef at Waniku Shokudo Wa Wa Wa. His seasonal course meals are highly acclaimed and attract many fans.

石原　大輔Daisuke Ishihara

Sushi Shiroma 鮨　城間 Nagoya Station, Aichi Sushi,Japanese / Sushi / Wine / Local Sake

城間　孝文Takafumi Shiroma

Mr. Shiroma is devoted to sushi. He shows the new charm of sushi courses with skilled techniques and flexible creativity.

Mr. Shiroma was born in 1979 in Okinawa. Head chef of Sushi Shiroma. As a child, he frequented a sushi restaurant with his family. As a result, he was exposed to sophisticated sushi chefs, inspiring him to become a sushi chef. At 18, he moved to Aichi and dedicated many years to honing his skills at a sushi restaurant in Nagoya City. After working as the head chef at a renowned restaurant, he founded his current restaurant in April 2023. He devised a new approach to his courses, focusing on exquisite hand-formed sushi and appetizers that show his seasoned skills and the addition of unique dishes prepared through "charcoal grilling." From Nagoya, he introduces new delights and possibilities for sushi courses.

城間　孝文Takafumi Shiroma

Sushi & Japanese Cuisine Shinjuku Yonegami 寿司と日本料理新宿　よねがみ Shinjuku West Exit/Tochomae, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

Ushikoi Shibuya Branch 赤身焼肉のカリスマ「牛恋　渋谷店」 Shibuya South Exit, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sousaku Sushi (creative sushi)

小泉　孟Hajime Koizumi

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.

小泉　孟Hajime Koizumi

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

Restaurant Pleins d' Lerbes Kitakamakura レストランプランデルブ　北鎌倉 Kamakura/Zushi, Kanagawa French,Italian/French / French / Wine

高田　賀靖Noriyasu Takada

The Chef's Recommendations

Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.

He was born in 1976 in Hokkaido. After graduating from high school, he had 3 years of training at a hotel in Sapporo, then moved to Tokyo at the age of 21. After working at restaurants in Tokyo and Yokohama for approximately 5 years, he went back to Hokkaido. After having further training at [Le Gentil Homme] in Sapporo, he went back to Yokohama again. After working at a French restaurant for 2 years, he entered [Restaurant Pleins d' Lerbes Kitakamakura] at the age of 32. He was certified as a sommelier in 2011. Now he is utilizing [ma-ai (timing)] of kabuki, his hobby to watch, into the service at the restaurant.

高田　賀靖Noriyasu Takada

Ristorante Quattro Foglio リストランテ　クワトロ・フォリオ Ageo/Okegawa/Konosu, Saitama Italian,Italian/French / Italian / Cocktail / Wine

内村　孝一Koichi Uchimura

He became a chef by being influenced by his mother and training in France.

He started cooking naturally with influence of his mother who liked cooking. After learning at a cooking school, he also had training in France, and that experience made him a bigger fan of cooking.

内村　孝一Koichi Uchimura

Kushitei 串亭 Koriyama/Shirakawa, Fukushima Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Pasta

真壁　秀明Hideaki Makabe

The Chef's Recommendations

From when he first started cooking during his student years, he has continued single-mindedly down a culinary path

He was born in Koriyama, Fukushima Prefecture on December 29, 1958. From when he was a student, he learned how to cook with what he had available. After that, he apprenticed at places such as hotel restaurants specializing in Western cuisine and restaurants in his hometown. He has worked at [Kushitei] from 2008 to the present.

真壁　秀明Hideaki Makabe

Chukashusai Eigetsu 中華酒菜　瑛月 Tenmabashi, Osaka Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)

道浦　涼介Ryosuke Michiura

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.

He was born in 1989 in Osaka. He has worked as a cook in restaurants, mainly izakaya in the Osaka area. Having experienced a wide variety of menus, including Chinese, which is now his main genre, he has expanded his repertoire. Currently, he is the manager of Chukashusai Eigetsu. His goal is to make the restaurant loved by many users, not only Chinese lovers.

道浦　涼介Ryosuke Michiura

hiroto hiroto Komachi/Jizodori, Hiroshima French,Italian/French / French

廣戸　良幸Yoshiyuki Hiroto

He apprenticed at the prestigious restaurants in Tokyo and England.

Born in 1975 in Shimane Prefecture. His desire "I don't want to be an office worker" made him to choose a culinary career path when he was a senior high school student. After graduating from a culinary school, he worked at [Rihga Royal Hotel Hiroshima] for 5 years, then moved to Tokyo with a support of acquaintance, and entered [The Georgian Club], a renowned French restaurant in Nishiazabu which is closed now. Later, he worked at [Park Hyatt Tokyo], an exclusive restaurant in Roppongi and at a two stars restaurant in England to build up further experience. In 2005, he opened [hiroto], that received a one star rating in Hirooshima restaurant guide.

廣戸　良幸Yoshiyuki Hiroto

CHIKICHIKI Temma Branch CHIKICHIKI　天満店 Tenjinbashi/Tenjinbashi-suji, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

大倉　祥幸Yoshiyuki Okura

With a quiet passion and a wealth of experience, Mr. Okura offers a dish made with the utmost attention to "grilling."

He was born in 1985 in Okayama. A part-time job in a restaurant, which he began while still a student, defined his destiny. After graduation, he once found a job in another industry. Still, his passion for the restaurant industry never cooled, and he took up the challenge again. For ten years, he honed his skills at a major yakitori chain restaurant, gaining a wide range of experience in everything from serving to cooking. Currently, he works as a Yakishi (expert in grilling) at CHIKICHIKI Temma Branch. It is his greatest pleasure to hear his guests say, "I'd like another one," as he carefully grills skewers daily.

大倉　祥幸Yoshiyuki Okura

Naizou Yakiniku Senmon Kimoyakiya 内臓焼肉専門　きもやき屋 Nakamura-ku, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Shochu

小林　政彦Masahiko Kobayashi

High-quality ingredients have been familiar to Mr. Kobayashi since he was a boy. After working in a butcher store, he decided to pursue a career in food and beverage.

He was born in 1977 in Aichi. His father owned a butcher store, and quality meat has been close to his heart since he was a boy. He started working part-time at a butcher store at 16 and was later hired as a regular staff member. After ten years of working in a face-to-face sales-style butcher store, he started his career in the restaurant business. Following working at Wagyu Yakiniku Kojiro, the predecessor of his current restaurant, he became the manager of Naizou Yakiniku Senmon Kimoyakiya. He continues to convey the appeal of offal meat to many people daily.

小林　政彦Masahiko Kobayashi

Recette Recette Shin-Kobe/Kitano, Hyogo French,Italian/French / French / Wine

依田　英敏Hidetoshi Yoda

The Chef's Recommendations

Even the unique career, that he was a chef at an old-established eel restaurant, has become his strength.

He was born in 1960 in Osaka. He has a unique carrier as a French chef, as after graduating from a university, he first worked at an old-established eel restaurant with a 90-year history run by his parents, then entered the field of French cuisine. He had training under a French chef at [Le Pond Chel], and succeeded traditional French techniques where the ingredients are carefully and slowly cooked. After that training, he opened [Restaurant re.ci.pi] in 1992, then [Recette] in 2000.

依田　英敏Hidetoshi Yoda

Restaurant ranking

Browsing history

Hokkaido Italian Mia Bocca Shinjuku Takashimaya Branch

Sou

Mr. Inutsuka attracts diners with his creative, locally produced, locally consumed cuisine, prepared with a wealth of experience in Japanese cuisine.

FLOWER WALL MONE

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

Yakiniku Muraki

Bursting with passion for meat, Mr. Sakuma creates a supreme space to enjoy meat.

Ryotei Omiya ICHI-NO-YA

The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.

Tabehoudai Sukiyaki Jyuniten Hiroo

After going through Japanese and Western cuisine, Mr. Takaseki stepped into the world of meat.

Sandaime Wakihiko Shouten Shin-Fukushima Main Branch

If you forget your gratitude, you won't be able to meet delicious Japanese Wagyu.

Waniku Shokudo Wa Wa Wa

Mr. Ishihara offers inspiring dishes of freshness and delicacy.

Sushi Shiroma

Mr. Shiroma is devoted to sushi. He shows the new charm of sushi courses with skilled techniques and flexible creativity.

Sushi & Japanese Cuisine Shinjuku Yonegami

Ushikoi Shibuya Branch

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

Sushi Aoyagi

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

Restaurant Pleins d' Lerbes Kitakamakura

Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.

Ristorante Quattro Foglio

He became a chef by being influenced by his mother and training in France.

Kushitei

From when he first started cooking during his student years, he has continued single-mindedly down a culinary path

Chukashusai Eigetsu

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.

hiroto

He apprenticed at the prestigious restaurants in Tokyo and England.

CHIKICHIKI Temma Branch

With a quiet passion and a wealth of experience, Mr. Okura offers a dish made with the utmost attention to "grilling."

Naizou Yakiniku Senmon Kimoyakiya

High-quality ingredients have been familiar to Mr. Kobayashi since he was a boy. After working in a butcher store, he decided to pursue a career in food and beverage.

Recette

Even the unique career, that he was a chef at an old-established eel restaurant, has become his strength.