Chef search result : Page 35

Kanzen Koshitsu Yakiniku Ushimasa 完全個室焼肉　牛まさ Machida, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

#uni seafood #uni seafood Roppongi, Tokyo Bar,Italian/French

國分　翔矢Shoya Kokubun

Mr. Kokubun entered into the world, inspired by his father who was a chef.

He was born in 1993 in Tokyo. After obtaining a chef's and nutritionist's license at a technical college in Tokyo, he studied the basics of French for 4 years at Chez Matsuo Shoto Restaurant with a star 7 years in a row. After that, he trained at a multiethnic food restaurant, Restaurant KIHACHI, for 5 years, and established his own style of French-based cuisine. Since January 2023, he has been working as the chef of #uni seafood.

國分　翔矢Shoya Kokubun

SAKURA Roppongi SAKURA 六本木 Roppongi, Tokyo French,Italian/French / General / Omurice (omelet rice) / Wine

山本　柊磨Shuma Yamamoto

Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian.

Mr. Yamamoto was born in 1996 in Saitama. He began his interest in cooking in junior high school when he started making meals for it himself. He began to enjoy serving his family and being told how delicious it was. At 22 years old, after graduating from college, he started working at a restaurant a friend was recruiting for and studied mainly Italian cuisine. In September 2022, he moved from SAKURA Kabukicho to SAKURA Roppongi, where he serves as the chef.

山本　柊磨Shuma Yamamoto

Ippin Oryori Ootaki 一品　御料理　おゝたき Okaido/Gintengai, Ehime Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

大瀧　泰三Taizo Ootaki

Mr. Ootaki carefully chooses various ingredients from Ehime and uses the skills he honed in Kyoto to weave seasonal Japanese cuisine.

He was born in 1979 in Ehime. He is the owner of Ippin Oryori Ootaki. Attracted to the culinary world during his college years, he trained in Kyoto. After experiencing French cuisine, he moved on to Japanese cuisine, studied at famous restaurants in Ponto-cho and Gion, and worked as a head chef and restaurant manager. Returning to his hometown at 33, he opened his current restaurant in 2013. With the skills and taste cultivated in Kyoto, he has developed the restaurant into one of Matsuyama's best by offering dishes in which the unique flavors of local ingredients shine through. The restaurant has become popular among Japanese and foreign travelers in recent years, entertaining guests with authentic Japanese cuisine.

大瀧　泰三Taizo Ootaki

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

Grilled Aging Beef Yokohama Branch グリルド　エイジング・ビーフ　横浜店 Yokohama Station, Kanagawa Dining Bar,Dining bar / Steak / General / Garlic

田村　和人Kazuto Tamura

With heartwarming memories of his grandmother's cooking, Mr. Tamura aspired to become a chef.

He was born in 1979 in Ibaraki. His grandmother, a chef, has always treated him to delicious dishes since he was a young child. His admiration for his grandmother made him desire to create dishes, and he decided to pursue a career as a chef. After graduating from Ecole Culinaire Kunitachi at 18, he studied cooking in France, the home of authentic French cuisine. He trained for 8 years at a French restaurant in Tokyo and worked as a chef at a French restaurant in Kamakura. In July 2015, he joined Grilled Aging Beef Yokohama and currently works as the Kitchen Chief.

田村　和人Kazuto Tamura

Hitori Shabu Shabu Nanadaime Matsugoro ひとりしゃぶしゃぶ七代目松五郎 Akasaka, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

百瀬　和輝Kazuki Momose

Mr. Momose brings people joy through shabu-shabu. A chef that continues to pursue new forms of Japanese cuisine.

While working at the affiliated restaurant Kuriya Nanadaime Matsugoro, he was appointed to be in charge of Hitori Shabu Shabu Nanadaime Matsugoro. He has spent much of his career as a chef honing his skills in the Nanadaime Matsugoro group. He is now managing a new style of restaurant based on his desire for customers to casually enjoy shabu-shabu, which lets them fully enjoy A4 and A5-ranked matured black Wagyu beef.

百瀬　和輝Kazuki Momose

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

Kawaei 川栄 Akabane, Tokyo Japanese,Japanese / Unagi (eel)

石井　勇介Yusuke Ishii

This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.

He was born in Tokyo in 1986. After graduating from high school and working in a different industry, he decided at the age 20 of that he was going to take over the family business, [Kawaei], someday. He set the goal of achieving the skill set of his father, the chef of the restaurant before he took over, and learned by observing him. In his 10th year working there, although he still said [my father is still a much better chef than I am], the previous generation watched over his technique as he took over the restaurant. While preserving the techniques passed down from his grandfather, he also takes a flexible approach to the changing era. In this way, he is aiming to establish a new style for the restaurant.

石井　勇介Yusuke Ishii

Bon. nu Bon.nu Hatsudai, Tokyo French,Italian/French / French / General / Steak

来栖　けいKei Kurusu

Turned from foodie to food communicator. Mr. Kurusu provides an inspiring culinary experience with sincere interactions.

He was born in 1979 in Saitama. He has eaten at over 20,000 restaurants and published a book on restaurants at the age of 25, which became widely known. Since then, he has appeared in numerous media as the "King of Gastronomy," but in 2009, he graduated as a "foodie," who eats and shares information. He is now focusing on training young chefs and developing the food and beverage industry. At Bon.nu, which opened in 2015 as the culmination of his efforts, he takes a sincere approach to the ingredients he uses. He continues to share the essence of "food" with the public by creating dishes that will remain in their memories.

来栖　けいKei Kurusu

Miyashin 宮新 Ginza, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

猪股　善人Yoshito Inomata

The Chef's Recommendations

His international experience in Paris was a turning point in his life that encouraged him to master the art of yakitori (grilled chicken).

Born in Nagasaki prefecture in 1950, Chef Inomata trained at a number of yakitori restaurants, beginning with Torinaga in Roppongi. Later, he worked at a yakitori restaurant in Paris. Yakitori is a part of Japanese culture and Inomata was one of the first to spread the word about it to the rest of the world. In 1994, he returned to Japan and opened Toriyoshi in Nakameguro. He later opened branches in Nishi-azabu and Ginza. Inomata is now the owner of four restaurants. He can often be found standing at the grill in Corridor Machi's Miyashin.

猪股　善人Yoshito Inomata

Gion Kitagawa Hanbee 祇園　北川半兵衞 Gion, Kyoto Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Others / Japanese Tea

山形　陽Yo Yamagata

Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.

After working as a service person at a sushi restaurant in Tokyo and a bar in Ginza, he moved his career to Kyoto. Then, he worked in a bar in Kyoto and managed an entertainment facility. He has been working at Gion Kitagawa Hanbee since its opening in 2018. As a manager, he supports guests' fascinating food culture experience.

山形　陽Yo Yamagata

Matsusaka Ushi Tajima 松阪牛田じま Toyocho/Minami-Sunamachi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

水原　裕文Hirofumi Mizuhara

Mr. Mizuhara wants to expand the scope of his work and create a future with his own hands.

He was born in 1982 in Chiba. His love of cooking and desire to become an expert led him to become a chef. First, he started working part-time at an izakaya (Japanese-style pub) through an acquaintance. Later, he joined his current company to study cooking in earnest. Now, he spends his days in the "Matsusaka Ushi Tajima" kitchen.

水原　裕文Hirofumi Mizuhara

Amusez-vous Amusez-vous（アミュゼヴ） Nishitenma, Osaka Steak,Yakiniku/Steak / Wine

赤澤　友和Tomokazu Akazawa

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Mr. Akazawa is a native of Hiroshima. Since childhood, he has liked to cook, which led him to pursue a career in the food industry. He has trained hard and polished his skills in hotels for 9 years and French restaurants. His love of making things led him to create beautiful house-made chocolates, in addition to the overall cuisine at Amusez-vous. With the desire for customers to "enjoy their meals," he purchases carefully selected ingredients without deceit and transforms them into colorful dishes.

赤澤　友和Tomokazu Akazawa

Cow specialty store Itamae Yakiniku Ichigyu Namba Higashi Shinsaibashi Branch 雌牛専門店　板前焼肉一牛　なんば東心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, 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

Kairi 櫂里 Nakasu, Fukuoka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

河野　純Jun Kawano

The Chef's Recommendations

Growing up close to the world of cooking led to the decision to become a chef at age 15.

Mr. Kawano was born in 1983 in Fukuoka Prefecture. His parents worked in the food industry, so he grew up close to the world of cooking. He started on the path of becoming a chef after graduating from junior high school, when he began working at several kappo (casual course-style Japanese cuisine) restaurants to brush up on his skills, including the long-established Japanese restaurant Nadaman. At its opening in 2020, he became the head chef of Kairi. He has created an exquisite menu for the restaurant, with dishes such as their signature sushi and teppanyaki (iron griddle grilling) made with premium ingredients. It has garnered attention from many people thanks to the ingredient selection and gorgeous presentation, laid out in a manner that can only be seen in Japanese cooking.

河野　純Jun Kawano

Sangubashi IBUSANA 参宮橋いぶさな Shinjuku Station South Exit/Yoyogi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

岡崎　安統Yasunori Okazaki

Meat chef who entered the world of meat cuisine and has continued to make an effort with a focus on meat.

Mr. Okazaki was born in 1979 in Tokyo. A regular customer who used to go to his parents' sushi restaurant was the owner of a yakiniku restaurant. The owner offered him a job at his restaurant. Because he was always a fan of meat, he readily agreed. After graduating from high school, he joined the restaurant, marking the full-blown start of his career. Since then, he has mastered yakiniku cuisine and has been dedicated as a meat professional for more than 20 years. In 2021, he joined IBUSANA and now works hard as a meat chef.

岡崎　安統Yasunori Okazaki

Kibune WHAT'S 貴船WHAT’S Kurama/Kifune/Sakyo-ku, Kyoto Kaiseki (course menu),Japanese

若林　良Ryo Wakabayashi

Mr. Wakabayashi pursues Wagyu beef by considering the differences in taste and texture of each part of the beef and suitable cooking methods.

He was born in 1987 in Wakayama. Grew up fishing and enjoying nature in his childhood. After graduating from high school, he entered Taiwa Gakuen Kyoto Culinary Art College to pursue a career in culinary arts. After graduation, he worked at a major hotel, honing his culinary skills in the cooking department, focusing on Japanese cuisine. Later, through a relationship with a senior colleague from his hotel days, he joined Matsusakagyu WHAT'S Kyoto Muromachi Branch. In addition to enhancing his knowledge of beef, he utilized his own experience to be involved in menu development and the launch of the branch and supervise the overall cuisine at the Kibune branch.

若林　良Ryo Wakabayashi

Ryokichi 漁吉 Otaru/Yoichi/Shakotan, Hokkaido Kaisendon (seafood bowl),Japanese / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl) / Donburi (rice bowl)

平本　清忠Kiyotada Hiramoto

Mr. Hiramoto offers superb dishes that make the most of Hokkaido ingredients with techniques honed in the world of sushi artisans.

He was born in 1969 in Chitose, Hokkaido. He is an experienced chef who has been honing his skills in the world of artisan chefs since his teenage years. After working as a chef at a sushi restaurant in Otaru for 20 years, he has worked at many restaurants in Hokkaido, mainly sushi restaurants. Currently, he is the chef at Ryokichi, serving a varied menu that makes the most of Hokkaido ingredients, including those from Yoichi.

平本　清忠Kiyotada Hiramoto

Sousaku Kushiage Tsuda Toranomon Hills Station Branch 創作串揚げつだ　虎ノ門ヒルズステーション店 Toranomon, Tokyo Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Wine

津田　猛Takeshi Tsuda

Having earnestly lived out his dream of being a chef, Mr. Tsuda shares the deliciousness of Kushiage.

He was born in 1970 in Aichi. He has been cooking since childhood, from shopping for ingredients to making food. His passion for cooking led him to enter Tsuji Culinary Institute. After graduation, he worked at a French kaiseki (tea-ceremony dishes) restaurant. Moved to the Michelin-starred Rokukakutei restaurants in Osaka and Tokyo, which were his starting points. After ten years of experience, he became independent in March 2013, starting his restaurant, Sousaku Kushiage Tsuda Main Branch. Then, he opened the Kinshachi Yokocho Branch in March 2018 and the Toranomon Hills Station Branch in 2024.

津田　猛Takeshi Tsuda

Restaurant ranking

Browsing history

Kanzen Koshitsu Yakiniku Ushimasa

#uni seafood

Mr. Kokubun entered into the world, inspired by his father who was a chef.

SAKURA Roppongi

Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian.

Ippin Oryori Ootaki

Mr. Ootaki carefully chooses various ingredients from Ehime and uses the skills he honed in Kyoto to weave seasonal Japanese cuisine.

Kagurazaka En

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

Grilled Aging Beef Yokohama Branch

With heartwarming memories of his grandmother's cooking, Mr. Tamura aspired to become a chef.

Hitori Shabu Shabu Nanadaime Matsugoro

Mr. Momose brings people joy through shabu-shabu. A chef that continues to pursue new forms of Japanese cuisine.

Sumiyakikoubou Suzakumon

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

Kawaei

This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.

Bon. nu

Turned from foodie to food communicator. Mr. Kurusu provides an inspiring culinary experience with sincere interactions.

Miyashin

His international experience in Paris was a turning point in his life that encouraged him to master the art of yakitori (grilled chicken).

Gion Kitagawa Hanbee

Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.

Matsusaka Ushi Tajima

Mr. Mizuhara wants to expand the scope of his work and create a future with his own hands.

Amusez-vous

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Cow specialty store Itamae Yakiniku Ichigyu Namba Higashi Shinsaibashi Branch

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

Kairi

Growing up close to the world of cooking led to the decision to become a chef at age 15.

Sangubashi IBUSANA

Meat chef who entered the world of meat cuisine and has continued to make an effort with a focus on meat.

Kibune WHAT'S

Mr. Wakabayashi pursues Wagyu beef by considering the differences in taste and texture of each part of the beef and suitable cooking methods.

Ryokichi

Mr. Hiramoto offers superb dishes that make the most of Hokkaido ingredients with techniques honed in the world of sushi artisans.

Sousaku Kushiage Tsuda Toranomon Hills Station Branch

Having earnestly lived out his dream of being a chef, Mr. Tsuda shares the deliciousness of Kushiage.