Chef search result : Page 39

Shutoku 2nd Branch 秀徳2号店 Tsukiji, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)

福里　優一郎Yuichiro Fukusato

Inspired by a sushi chef during elementary school, Mr. Fukusato aspired to become a sushi chef and continues to hone his skills daily.

He was born in 1979 in Tokyo. In elementary school, he visited a sushi restaurant with his family. He was fascinated by the sight of sushi chefs making sushi and aspired to become a sushi chef himself. At 17, he began training as a sushi chef at Tsukiji Sushiko. Afterward, he honed his skills by working at various sushi restaurants throughout Tokyo. Finally, he joined Shutoku in 2012. Currently, he serves as the manager of Shutoku 2nd Branch, where he continues to uphold the taste of this renowned restaurant.

福里　優一郎Yuichiro Fukusato

Kani Ryori Kanetsuna かに料理　かね綱 Saijo/Higashihiroshima, Hiroshima Kaiseki (course menu),Japanese / General / Crab / Kaiseki (traditional multi-course meal)

兼綱　尚徳Hisanori Kanetsuna

Mr. Kanetsuna values the importance of the relationship with people every day, serving the finest crab dishes.

He was born in 1960 in Hiroshima. Started his career as a crab chef at Kani Doraku in Osaka. After honing his skills for over 20 years, he returned to his hometown of Hiroshima. After that, he worked hard to have his own restaurant and opened Kanetsuna in 2000 as the owner. With a keen eye for selecting crabs and a proven skill honed over many years specializing in crab dishes, he invites visitors to enjoy a moment of bliss.

兼綱　尚徳Hisanori Kanetsuna

Wafuchuka Shoryutei 和風中華　招龍亭 Teramachi/Arimatsu, Ishikawa Chinese,Chinese / General / Chinese Sosaku (creative cuisine) / Chinese Yakuzen (medicinal cooking)

池田　和幸Kazuyuki Ikeda

The Chef's Recommendations

Watching his parents, Kazuyuki Ikeda made up his mind to become a cook of Chinese cuisine

Born November 19th, 1974, a native of Takaoka, Toyama Prefecture. Since his parents were also Chinese food cooks, Kazuyuki Ikeda grew up being naturally acquainted with food since a young age. He liked all of the food that his parents made and felt that he wanted to make the same kind of food too. At the age of 20, his official training began in Kanazawa. He went around about four restaurants and went on to learn all about seasoning, working with ingredients, and more. He joined Wafuchuka Shoryoten in 2008. This head chef comes up with menu items that include a wealth of local seafood.

池田　和幸Kazuyuki Ikeda

Japanese Cuisine Matsumae 日本料理　松前 Hakodate, Hokkaido Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Sashimi (raw fish)/Seafood

大吉　孝幸Takayuki Oyoshi

Mr. Takayuki Oyoshi's motivation, to create dishes with his skillful cooking techniques, is the word [delicious].

He was born in 1963 in Hokkaido. As he liked cooking since his elementary school days, and liked to be told [delicious] by those who ate his dishes, he decided to become a chef. After graduating from high school, he trained at [Ginzushi Chuo-tei] in Tomakomai, then actively worked at various restaurants including one at a hotel in Hakodate city. Currently he shows his skillful techniques as the master chef at [Nihon Ryori Matsumae], welcoming guests with dishes carefully and wholeheartedly created one by one.

大吉　孝幸Takayuki Oyoshi

Sushi Miyavi 鮨　雅 Sangenjaya, Tokyo Sushi,Japanese / Sushi / General / Sake

伊藤　一義Kuniyoshi Ito

An experienced Japanese chef who satisfies the hearts and stomachs of visitors.

Mr. Ito was born in 1974 in Osaka. Starting a culinary career in his teens, he studied at restaurants of various genres, including Japanese and Western cuisine. In 2019, he moved to Tokyo, where he was fascinated by sushi after relearning more about it.　Not only does he serve delicious sushi, but he also has a reputation for sourcing and grilling meats from his long experience in teppanyaki. Communicating openly with guests over the counter is one of the things he enjoys doing.

伊藤　一義Kuniyoshi Ito

SHISHA LOUNGE MARRAKECH シーシャラウンジマラケシュ Tenjin, Fukuoka Dining Bar,Dining bar

佐藤あゆみAyumi Sato

This restaurant provides enjoyable meals with excellent customer service, from Western to Middle Eastern cuisine.

Ms. Sato was born in Fukuoka. Her motto is "Providing every dish with careful preparation by hand." That drives her to work on everything from snacks that go well with alcoholic beverages to solidly made food and dessert. Her restaurant serves an unending variety of cuisine with a Western base, including Middle Eastern cuisine. The food itself creates the atmosphere of the restaurant. To provide delicious and highly satisfying food to customers, she uses her skills every day to charm guests with carefully made food.

佐藤あゆみAyumi Sato

Takiniku Ryochan 炊き肉　りょうちゃん Miebashi, Okinawa Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Yakiniku (Japanese BBQ) / Horumon (offal meat)

金城　光司Koji Kinjo

This restaurant head delivers the charms of Takiniku, which is unfamiliar in Okinawa.

Mr. Kinjo was born in 1981 in Okinawa. Initially a company employee, he became attracted to the world of cuisine as he became a regular at a particular restaurant. Through his relationship with the owner, he was appointed restaurant head of Takiniku Ryochan, which opened in January 2025. His motto is to provide heartfelt customer service so that guests who choose this restaurant can have an enjoyable time. He pours his heart into customer service so that guests can fully enjoy the charms of Takiniku, which is not yet well known in Okinawa.

金城　光司Koji Kinjo

TREE by NAKED yoyogi park TREE by NAKED yoyogi park Shinjuku Station South Exit/Yoyogi, Tokyo Innovative/Fusion,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Others

Setsugekka Tanaka Satoru 雪月花　たなかさとる Sakae, Aichi Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine

田中　覚 Satoru Tanaka

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.

田中　覚 Satoru Tanaka

Sakanaya Uosei さかなや魚清 Numazu, Shizuoka Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Crab

佐藤　晃成Terunari Sato

Mr. Sato is a young third-generation, handling everything from fish selection to cooking, who has honed his skills on the sea.

He was born in 1989 in Shizuoka. After graduating high school, he entered a culinary school in the prefecture and obtained a cooking license. Learned the basics of Japanese cuisine in the kitchen of a ryokan (Japanese inn), then worked as a head chef on a large pelagic purse seiner for ten years. In 2023, he took over Sakanaya Uosei, which has been in business since his grandfather's generation.

佐藤　晃成Terunari Sato

Ponta Honke ぽん多本家 Okachimachi, Tokyo General,Western / Tonkatsu (fried pork cutlet) / General

島田　良彦Yoshihiko Shimada

He was brought up surrounded by chefs, and decided to succeed his family business when he was still young.

Born in 1965 in Tokyo, he raised up in the Ueno city interacting with chefs. His father told him to decide his future by his third year of high school, therefore he determined to succeed his family business. After graduating from high school, he entered Yamanoue Hotel to have a 3-year training, then went back to [Ponta Honke] to work for. At the age of 36, he became the 4th generation as his father passed away, and is currently maintaining this old-established restaurant since the period of Meiji with its traditional taste.

島田　良彦Yoshihiko Shimada

Tonkotsu Monja Konamamire Asakusa Branch とんこつもんじゃコナマミレ浅草店 Asakusa, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)

高橋　和磨Kazuma Takahashi

Mr. Takahashi utilizes the skills and experience he has gained over the years in his daily culinary pursuits.

He was born in 1995 in Tokyo. He began his culinary journey inspired by a part-time job in the food service industry. Having honed his skills at an Italian restaurant, a yakitori restaurant, and a monjayaki restaurant, he has gained experience in a wide range of genres. He was invited to join the Tonkotsu Monja Konamamire Asakusa Branch by one from whom he learned a great deal about his current work, and he has been involved since its opening on December 16, 2023.

高橋　和磨Kazuma Takahashi

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

Yakitori Miyagawa Toyosu branch やきとり宮川　豊洲店 Toyosu, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

杉浦　健司Kenji Sugiura

The young chef keeps the tradition of the old-established historical restaurant.

He was born in 1989 in Tokyo. Having relatives working in the restaurant field, he was interested in this field since he was very young. After graduating from a culinary school, he worked for French and Italian restaurants in Tokyo. Currently he manages the kitchen of [Yakitori Miyagawa Toyosu branch] with the largest number of seats among their branches. His careful preparation, which decides the quality of the skewers, gains high trust from other employees. He makes thorough efforts everyday for better management to offer the most impressive food experience the guests ever had and to be [the No.1 restaurant in the area].

杉浦　健司Kenji Sugiura

Kappa Ramen Honpo Izumisano Branch 河童ラーメン本舗　泉佐野店 Kishiwada/Izumi/Izumisano/Sennan, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)

伊藤　純Jun Ito

Fell in love with KAPPA HONPO president and started a career in ramen (noodles).

Born in Nara in 1985. He fell in love with the style of KAPPA HONPO in Sennichimae when working as a part-time staff, where he started his ramen career. The soup at branches of this chain stores varies according to the area. The [only one] taste always considers what the locals like.

伊藤　純Jun Ito

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

Kobe Koushiya 神戸仔牛屋 Okamoto/Motoyama, Hyogo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

イリタIrita

Mr. Irita puts his heart and soul into every slice with the skill he has honed by dedicating himself to Yakiniku.

He was born in 1975 in Osaka. When he was around 24, he started his culinary training after working at a yakiniku restaurant. Since then, he has honed his skills in yakiniku exclusively for more than 20 years. As the manager of Kobe Koushiya, which serves only quality meat, including Kobe beef, he cuts each slice by hand with great care and thought. Respecting the delicacy of the meat, which changes in taste depending on the thickness and the way it is cut, he uses a special cutting method to serve the meat. He is committed to serving delicious meat in its best condition.

イリタIrita

Yufuin Sansyorou ゆふいん山椒郎 Yufuin(Yufu), Oita Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine

山田　竜也Tatsuya Yamada

To be a chef who always connects with his customers

Born in 1988 in Fukuoka, Tatsuya started his culinary career after graduating high school at 18. He had the opportunity to apprentice to Kenichi Shine, who was the head chef at the ryokan (traditional Japanese inn) "Soan Kosumosu." While studying under Kenichi, he learned everything about working in a kitchen from scratch, including skills and mindset. In 2013, Kenichi opened "Sansyouryou," and a year later, Tatsuya transferred there to work with him. By 2018, Tatsuya had become the head chef and manager. With an unwavering interest in food, he continues to surprise and entertain his guests with his cooking every single day.

山田　竜也Tatsuya Yamada

Steak Kaiseki Miyako Kasuga ステーキ懐石　都春日 Fukuyama/Fuchu, Hiroshima Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling) / Wine

柳原　隆司Takashi Yanagihara

Mr. Yanagihara warmly welcomes guests with his wealth of experience and thoughtful attention to detail.

He joined Steak Kaiseki Miyako Kasuga in 1999. Having studied a wide range of genres, such as Western cuisine and teppanyaki, he gained a wealth of experience. Currently, he serves many guests as head chef and produces blissful moments filled with deliciousness and comfort. He welcomes guests with his skill in bringing out the best of the ingredients and his elegance in directly delivering the deliciousness of the food.

柳原　隆司Takashi Yanagihara

YORIMICHI Odaiba YORIMICHI Odaiba Odaiba, Tokyo Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

大島　慎之輔Shinnosuke Oshima

Pursuing new ideas every day to deliver smiles through food.

Fascinated by the world of cooking, which can bring smiles to many people's faces, Mr. Oshima became a chef. After gaining experience in American and Italian restaurants, he now showcases his skills at YORIMICHI Odaiba, which opened on August 1, 2022. Drawing on his extensive background, he offers inventive fusion dishes that blend Japanese and Western culinary techniques.

大島　慎之輔Shinnosuke Oshima

Restaurant ranking

Browsing history

Shutoku 2nd Branch

Inspired by a sushi chef during elementary school, Mr. Fukusato aspired to become a sushi chef and continues to hone his skills daily.

Kani Ryori Kanetsuna

Mr. Kanetsuna values the importance of the relationship with people every day, serving the finest crab dishes.

Wafuchuka Shoryutei

Watching his parents, Kazuyuki Ikeda made up his mind to become a cook of Chinese cuisine

Japanese Cuisine Matsumae

Mr. Takayuki Oyoshi's motivation, to create dishes with his skillful cooking techniques, is the word [delicious].

Sushi Miyavi

An experienced Japanese chef who satisfies the hearts and stomachs of visitors.

SHISHA LOUNGE MARRAKECH

This restaurant provides enjoyable meals with excellent customer service, from Western to Middle Eastern cuisine.

Takiniku Ryochan

This restaurant head delivers the charms of Takiniku, which is unfamiliar in Okinawa.

TREE by NAKED yoyogi park

Setsugekka Tanaka Satoru

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

Sakanaya Uosei

Mr. Sato is a young third-generation, handling everything from fish selection to cooking, who has honed his skills on the sea.

Ponta Honke

He was brought up surrounded by chefs, and decided to succeed his family business when he was still young.

Tonkotsu Monja Konamamire Asakusa Branch

Mr. Takahashi utilizes the skills and experience he has gained over the years in his daily culinary pursuits.

Restaurant Pleins d' Lerbes Kitakamakura

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

Yakitori Miyagawa Toyosu branch

The young chef keeps the tradition of the old-established historical restaurant.

Kappa Ramen Honpo Izumisano Branch

Fell in love with KAPPA HONPO president and started a career in ramen (noodles).

Hitori Shabu Shabu Nanadaime Matsugoro

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

Kobe Koushiya

Mr. Irita puts his heart and soul into every slice with the skill he has honed by dedicating himself to Yakiniku.

Yufuin Sansyorou

To be a chef who always connects with his customers

Steak Kaiseki Miyako Kasuga

Mr. Yanagihara warmly welcomes guests with his wealth of experience and thoughtful attention to detail.

YORIMICHI Odaiba

Pursuing new ideas every day to deliver smiles through food.