Chef search result : Page 4

Innovative Japanese food Lufu 日本料理　るふ Hirao/Kiyokawa, Fukuoka Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake

長谷川　竜也Tatsuya Hasegawa

Offering global dishes that transcend the boundaries of Japanese cuisine, welcoming guests from around the world.

Mr. Hasegawa pursued his culinary career while experiencing diverse international cultures and further enhanced his skills and knowledge by visiting Michelin's three-star restaurants in Japan. After moving to Kagoshima to the potential of local cuisine, he became independent in 2023. Currently, he handles everything from sourcing ingredients and preparation to cooking and serving customers. He visits producers across Japan to deepen his understanding of local flavors and ingredients, breathing new life into his dishes. He values his relationship with the community and passionately seeks to refine his culinary skills daily.

長谷川　竜也Tatsuya Hasegawa

Ryouriya Somekawa 料理屋　染川 Gotanda, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

染川　昌裕Masahiro Somekawa

The Chef's Recommendations

Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.

He was born in 1976 in Kagawa. He began training at Nicho, a long-established Ryotei (Japanese restaurant) in his hometown and honed his skills at a Japanese restaurant in a hotel in Omi-Hachiman, Shiga. He then moved to Tokyo, where he studied at the Ginza branch of the famous Ryokan "Kagaya," which has its main restaurant in Wakura Onsen, Ishikawa, and also worked as the head chef of the restaurant's Tokyo Ariake branch. In 2015, he established his own restaurant, Somegawa, in Ikedayama, a historical residential place on high ground in the Jonan area. His seasonal omakase course, which is based on his belief that "cuisine makes people happy," is well-known among food connoisseurs.

染川　昌裕Masahiro Somekawa

Sakanaya Soma Kurume Branch さかな家そう馬　久留米店 Kurume, Fukuoka Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Whisky

Kuroge Wagyu Junniku Yakiniku M.M.ya 黒毛和牛純肉焼肉 M.M.ya Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Shochu

濱　健一Kenichi Hama

Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.

Since childhood, he had a passion for cooking, naturally stepping into the food world. He worked in the meat industry, expanding his knowledge in meat handling. Currently, he has demonstrated his culinary skills as the head chef at the newly opened M.M.ya since November 4th, 2023.

濱　健一Kenichi Hama

Han no Daidokoro Bettei Shibuya Branch 韓の台所別邸　渋谷店 Dogenzaka/Shinsen, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Whisky / Yakiniku (grilled meat)

大島　孝之Takayuki Oshima

The joy Mr. Oshima felt in the kitchen is what made him want to become a chef.

He was born in Kanagawa. What inspired him to become a chef was a part-time job he had in high school. Since that time, Mr. Oshima has always loved detailed work and creating something. The joy of being in the kitchen and experiencing it through daily operations motivated him to pursue a career as a chef. After graduation, he joined FOODRIM Corporation, where he worked part-time for many years. Currently, he is working at Han no Daidokoro Bettei Shibuya Branch.

大島　孝之Takayuki Oshima

Sosaku Ryori Matsu 創作料理　真都 Kokubuncho/Ichibancho, Miyagi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

大葉　敬太　Keita Oba

Mr. Oba provides a luxurious moment of hospitality with delicious ingredients from Miyagi.

He was born in 1990 in Miyagi. He began to cook as part of his physical preparation for sports and became a chef. Upon moving to Tokyo, he trained for three years at a famous French restaurant. Later, he studied at a Japanese restaurant and teppanyaki restaurant in Miyagi Prefecture. In May 2020, he opened Matsu to realize his wish to make "a restaurant that can fulfill the desire of adults." He responds flexibly to each person's request and attracts guests with various dishes.

大葉　敬太　Keita Oba

Niku no Akai 肉のあかい Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)

赤井　亮Ryo Akai

Growing up surrounded by various cuisines, Mr. Akai became a food expert.

He was born in 1976 in Osaka. His family owned a restaurant business: his father ran a Robatayaki restaurant in Dotonbori, and his mother ran a Yakitori restaurant in Tanimachi. Having helped them both since childhood, he grew up familiar with cooking. After graduating from college, he began helping out in the family business in earnest, eventually setting up his own business in the culinary world. He deepened his knowledge of meat cuisine professionally and became independent as the owner of Niku no Akai.

赤井　亮Ryo Akai

Sakanaya Soma Yanagawa Branch さかな家そう馬　柳川店 Yanagawa/Omuta/Chikugo, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Wine

Higashiyama Garden 東山庭　Higashiyama　Garden Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Italian,Italian/French / Italian / Pasta / Steak

石井　隆雄Takao Ishii

The Chef's Recommendations

Mr. Ishii is an award-winning chef who embodies tradition and innovation.

He was born in January 1967 in Kyoto. Since elementary school, he has loved to stand in the kitchen and serve food to those around him to their delight. After graduating from culinary school, he worked at Granvia Osaka Stream for 6 years, at the Westin Hotel Osaka for 9 years, and independently in Tokyo for 5 years, followed by 3 years at Granvia Kyoto and 3 years at L'Hôtel de Hiei. He has won many awards, including first prize at the 2009 National JR Hotel Group Culinary Competition. He has been charming guests with his refined taste and artful presentation.

石井　隆雄Takao Ishii

Niku Kappou - Niku Kabuku 肉割烹　肉かぶく Shinjuku East Exit/Kabukicho, Tokyo Steak,Yakiniku/Steak / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Wine

山本　雅光Masamitsu Yamamoto

Mr. Yamamoto entertains his guests and provides fulfilled time with the power of food that changed his life.

Mr. Yamamoto was born in 1977 in Nagano Prefecture. His father took him to a restaurant where he tasted "Dojo (loaches)" for the first time. He was so impressed by the fantastic taste that he entered the culinary world to create his own impressive cuisine. After training at a long-established onsen ryokan (Japanese inn) and a kaiseki (Traditional Japanese course cuisine) restaurant in Ginza, he traveled to India, Hong Kong, Switzerland, Canada, and Thailand to hone his culinary skills to learn about cuisines from around the world. In Thailand, he won the Ironman cooking competition on a TV program. After that, he was trusted enough to manage embassy receptions for state guests and returned to Japan.

山本　雅光Masamitsu Yamamoto

Sushi Shinkai 鮨　信海 Akasaka, Tokyo Sushi,Japanese / General / Sushi / Sake

小池　晃賢Akinori Koike

Dedicated solely to sushi and Japanese cuisine. Producing delicious side dishes and nigiri with skillful and careful work.

Mr. Koike was born in 1975 in Shizuoka. He is a head chef at Sushi Shinkai. Growing up in the coastal city of Numazu, a seafood paradise, he has enjoyed a wide array of fish since childhood. Started his career in the Japanese cuisine restaurant of a high-class hotel in his hometown, he learned the techniques and nuances of Japanese cooking. In addition, attracted by the depth of sushi, he gained experience under a trusted master sushi chef and also worked in a sushi restaurant. Later, he got a connection with the current restaurant, which originated in Shizuoka, and took his current position at the opening in June 2023. Since then, he has been dedicated to offering genuine flavors in a warm and welcoming environment at affordable prices.

小池　晃賢Akinori Koike

Nou Ohashi 農　おおはし Shinjuku East Exit/Kabukicho, Tokyo Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)

金行　健志Takeshi Kaneyuki

Mr. Kanayuki's diverse menu, which makes the most of vegetables, results from his accumulated experience.

He was born in 1984 in Hiroshima, and since 18, he has built a career in restaurants in Tokyo. He has worked at Western-style restaurants, Sushi restaurants, Izakaya (Japanese-style pubs), and restaurants specializing in kushiyaki (skewers), mainly in the Shinbashi and Hibiya areas. Currently, Mr. Kaneyuki is the manager and chef of Nou Ohashi. He contributes to creating various menus that bring out the best of quality vegetables, regardless of the genre, Japanese or Western.

金行　健志Takeshi Kaneyuki

Kobe beef and wine RUSH 神戸牛とワイン　RUSH Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Steak,Yakiniku/Steak / Pasta / Steak / Wine

川口　真平Shinpei Kawaguchi

Well-versed in the food world, Mr. Kawaguchi is always moving forward with an eye on the future.

He was born in 1987 in Hyogo. Influenced by his mother, who was cooking well, he started cooking himself early and developed an interest in food. Starting his career as a bartender, he entered the culinary world. While honing his culinary skills, he became well-versed in wine and obtained sommelier certification. He also works in the consulting business and contributes to the food and beverage industry from various perspectives. After the Corona disaster, he established his ideal restaurant from scratch, opening RUSH in March 2024.

川口　真平Shinpei Kawaguchi

SUSHI-FUMI 鮨　ふみ Fukushima/Noda, Osaka Sushi,Japanese / Sushi / General / Sashimi (raw fish)/Seafood

平谷　史郎Fumio Hiraya

Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.

He was born in 1977 in Osaka. After graduating from culinary school, he started his training as a sushi chef at the long-established Fukukizushi Nihonbashi Main Branch in Osaka. For eight years, he studied the meticulous handcrafting of Edomae-zushi at this restaurant, which originated in Yanagibashi, Tokyo. He then studied at Sushi Noguchi in Kitashinchi and opened his restaurant, SUSHI-FUMI, in Fukushima in the fall of 2015. His meticulous and time-consuming work conveys the authentic taste and spirit of Edomae sushi. As a sake connoisseur, he has a reputation for selecting sake brands and his ability to heat sake at the right time.

平谷　史郎Fumio Hiraya

Teppanyaki Okonomiyaki Wa 鉄板焼　お好み焼　わ Shin-Koiwa, Tokyo Teppanyaki,Yakiniku/Steak / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

小野　有海Yumi Ono

Starting with a dream of a place where people can gather. Ms. Ono welcomes guests with heartfelt cuisine.

She was born in 1980 in Tokyo. Initially working as a company employee, she decided to "create a place where people can gather and serve delicious food." After training at the renowned restaurant Teppanyaki Okonomiyaki Saya Main Branch in Sendagaya, she opened her own restaurant, Teppanyaki Okonomiyaki Wa, in April 2018. Each dish she prepares is filled with her solid technique and warm consideration. Her hospitality as an owner who values each person captures the hearts of visitors and does not let go.

小野　有海Yumi Ono

Okome to Wagyu Nakatake お米と和牛なか武 Ginza, Tokyo Japanese,Japanese / General / Japanese Beef Steak / Japanese Sosaku (creative cuisine)

伊藤　寛夫Hiroo Ito

A master of Japanese cuisine provides a luxurious dining experience.

Mr. Ito was born in 1969 in Tokyo. He is an experienced chef who has built a career in Japanese cuisine across various regions of Japan. Currently, he is the head chef at Okome to Wagyu Nakatake in Ginza. He offers a luxurious dining experience that delights all the senses, featuring carefully selected wagyu beef, the finest rice, and other exquisite ingredients.

伊藤　寛夫Hiroo Ito

Yakiniku House Tarareba 焼肉はうす　たられば Nishinakajima-Minamigata, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

永久　潤Jun Nagahisa

Valuing the customer's point of view, Mr. Nagahisa aims to create a restaurant that provides satisfaction regardless of the occasion.

He was born in Hiroshima. During his 15 years of experience in restaurants in the Osaka area, he has worked mainly in yakiniku restaurants but also Italian restaurants. Through food, he has entertained many people. He currently works as a staff member at Yakiniku House Tarareba. Always keeping the customer's point of view in mind, he strives to create a restaurant that satisfies everyone regardless of the occasion, whether one person, family, or friends.

永久　潤Jun Nagahisa

Hokkaido Jingisukan Lemon 北海道ジンギスカン　檸檬 Susukino, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Whisky

宮越　瑠花Ruka Miyakoshi

Ms. Miyakoshi offers the taste of Hokkaido with professional skill, love, and sincerity.

She was born in 1998 and has been the manager of Hokkaido Jingisukan Lemon since its opening in 2024. It is her second store, having previously also served as the manager of an affiliate branch. She has extensive knowledge of ingredients and drinks and makes every effort to share this knowledge with her staff. Through her daily study and information gathering, she deepens her passion for the restaurant's service and hospitality, and her motto is to make it an attractive place for guests. With her cheerful and responsible personality, she works with younger staff members to develop the restaurant.

宮越　瑠花Ruka Miyakoshi

Wine to Washoku Mikuri ワインと和食　みくり Shijokawaramachi/Teramachi, Kyoto Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Wine

西　正希Masaki Nishi

Mr. Nishi offers a blissful moment with the exquisite marriage of wine and Japanese food.

He was born in 1975 in Mie. Having loved cooking since childhood, he naturally aspired to become a chef. After graduating high school, he began training at a famous kaiseki restaurant in Kobe. He developed his skills for 14 years, then further honed his skills at a Michelin-starred ryotei restaurant in Mie. After that, he worked as a head chef at Gion Tsudaro in Kyoto. In 2022, he became the head chef of Mikuri. Every day, he devotes himself to creating a marriage of wine and Japanese cuisine that satisfies his own senses.

西　正希Masaki Nishi

Gion Kankanderi Rei 祇園かんかんでり麗 Gion, Kyoto Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Korean

細見　哲朗Tetsuro Hosomi

A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.

For more than 30 years, Mr. Hosomi has been dedicated to cooking, focusing on Japanese food, which is also a part of Japanese culture. In November 2021, he opened an innovative new restaurant, "Gion Kankanderi Rei," by fusing the techniques he has cultivated in "Japanese cuisine," "Korean cuisine," and "Teppanyaki." Connecting the two ancient capitals of Kyoto, Japan, and Gyeongju, Korea, the restaurant is known for its creative cuisine that brings innovative cuisine more familiar to diners.

細見　哲朗Tetsuro Hosomi

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Innovative Japanese food Lufu

Offering global dishes that transcend the boundaries of Japanese cuisine, welcoming guests from around the world.

Ryouriya Somekawa

Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.

Sakanaya Soma Kurume Branch

Kuroge Wagyu Junniku Yakiniku M.M.ya

Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.

Han no Daidokoro Bettei Shibuya Branch

The joy Mr. Oshima felt in the kitchen is what made him want to become a chef.

Sosaku Ryori Matsu

Mr. Oba provides a luxurious moment of hospitality with delicious ingredients from Miyagi.

Niku no Akai

Growing up surrounded by various cuisines, Mr. Akai became a food expert.

Sakanaya Soma Yanagawa Branch

Higashiyama Garden

Mr. Ishii is an award-winning chef who embodies tradition and innovation.

Niku Kappou - Niku Kabuku

Mr. Yamamoto entertains his guests and provides fulfilled time with the power of food that changed his life.

Sushi Shinkai

Dedicated solely to sushi and Japanese cuisine. Producing delicious side dishes and nigiri with skillful and careful work.

Nou Ohashi

Mr. Kanayuki's diverse menu, which makes the most of vegetables, results from his accumulated experience.

Kobe beef and wine RUSH

Well-versed in the food world, Mr. Kawaguchi is always moving forward with an eye on the future.

SUSHI-FUMI

Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.

Teppanyaki Okonomiyaki Wa

Starting with a dream of a place where people can gather. Ms. Ono welcomes guests with heartfelt cuisine.

Okome to Wagyu Nakatake

A master of Japanese cuisine provides a luxurious dining experience.

Yakiniku House Tarareba

Valuing the customer's point of view, Mr. Nagahisa aims to create a restaurant that provides satisfaction regardless of the occasion.

Hokkaido Jingisukan Lemon

Ms. Miyakoshi offers the taste of Hokkaido with professional skill, love, and sincerity.

Wine to Washoku Mikuri

Mr. Nishi offers a blissful moment with the exquisite marriage of wine and Japanese food.

Gion Kankanderi Rei

A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.