Chef search result : Page 45

RAIKA Shinjuku-gyoen 礼華　新宿御苑 Shinjuku-Gyoen, Tokyo Chinese,Chinese / General / General / General

新山　重治Shigeji Niiyama

The Chef's Recommendations

Mr. Shigeji Niiyama is evolving Chinese cuisine by pursuing innovation and creativity based on Shanghai cuisine.

Mr. Shigeji Niiyama was born in 1957 in Aomori prefecture. At the age of 16, he started his career as a chef and worked at Tojo Kaikan and Capitol Tokyu Hotel. He became the master chef at Chinese Restaurant Turandot Yusenkyo in 1997, and the master chef at the main branch of Sharks Fin Chinese Restaurant Tsukushiro in Ebisu in 1998. In 2004, he went independent and opened RAIKA in Shinjuku-gyoen. He also opened RAIKA Seirankyo in 2009, RAIKA Shi kun shi so in 2018, and SHINKA in Nogizaka in 2021.

新山　重治Shigeji Niiyama

Shabuzen Ginza Creston Hotel Branch しゃぶ禅　銀座クレストンホテル店 Tsukiji, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes)

大村　専二Senji Omura

Mr Omura welcomes diners with the finest ingredients.

He was born in 1960 in Gunma Prefecture.

大村　専二Senji Omura

BBQ TERRACE NAKANO BBQ TERRACE NAKANO Nakano, Tokyo Beer Garden/BBQ,Other / Sukiyaki (hot pot stew) / Oden / Sake

SSSS

The entire staff supports a fun night out with friends.

As the owner of BBQ TERRACE NAKANO, Mr. SS watches over people's happy moments. Attracted by the lively Nakano district, even as Japan was affected by the Corona disaster, he started the restaurant to create a space where the people of Nakano could freely enjoy themselves. He tries to support people who plan fun events with their friends.

SSSS

Tokachi Butadon Ippin Chitose Branch 十勝豚丼いっぴん　千歳店 Chitose/Kita-Hiroshima/Eniwa, Hokkaido Butadon (pork bowl),Japanese / General / Donburi (rice bowl) / Local Japanese Cuisine

尾?　将志Masashi Ozaki

For that single word "delicious", Mr Ozaki carefully grills the pork every day.

He was born in 1983 in Hokkaido. In 2010, he entered Tokachi Butadon Ippin. After gaining experience in all the branches, he became the manager of the Chitose branch, which opened in November 2024. His earnest and honest personality and solid skills are his charms. Because he wants his guests to enjoy the aroma of grilled pork, he is conscious of cooking carefully when he is in the kitchen. Although the use of charcoal fire increases the difficulty of cooking, he gives his best effort every day to hear his guests say, "It's delicious."

尾?　将志Masashi Ozaki

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

Shinjuku Kakekomi Gyoza 新宿　駆け込み餃子 Shinjuku East Exit/Kabukicho, Tokyo Japanese,Japanese / Basashi (horse meat sashimi) / Sousaku Sushi (creative sushi) / Gyoza (dumplings)

竹内　仁栄Kimiharu Takeuchi

The Chef's Recommendations

Mr. Takeuchi wanted to take over his father's restaurant and entered the world of chefs.

He was born on July 3, 1980, in Saitama. His father operated a Chinese restaurant, and his mother helped in the store. Mr. Takeuchi, along with his mother, spent his childhood in the kitchen, so it came as natural for him to enroll in a culinary school. He trained at restaurants in Ginza, Roppongi, and Ebisu for 15 years, thinking he would someday take over his father's restaurant. He has absorbed a wide range of knowledge, from Shanghai cuisine, Cantonese cuisine, and medicinal herbs to management and accounting up to the present.

竹内　仁栄Kimiharu Takeuchi

Baniku to Kaki no Sousaku Bal motto. 馬肉と牡蠣の創作バル　motto. Tenjinbashi/Tenjinbashi-suji, Osaka Izakaya (Japanese tavern),Taverns / Horse Meat / Japanese Sosaku (creative cuisine) / Oyster

高田　将規Masanori Takada

Mr. Takada was influenced by his grandmother to pursue a career in food. He was exposed to many food cultures in Japan and abroad.

He was born in 1998 in Hyogo. Influenced by his grandmother, he aspired to become a chef. After graduating from Ecole Tsuji Osaka, he entered Tsuji Culinary Institute of France. Having experienced about a year of on-the-job training at a local restaurant in France, he entered the world of chefs, which he had longed to do since childhood. At the age of 22, he worked at an Italian restaurant in his hometown that served kiln-baked pizzas. Then, at the age of 24, he worked as a chef at a food stall that was the predecessor of the current restaurant, followed by becoming the chef at Motto., when it was reopened.

高田　将規Masanori Takada

Trattoria&Pizzeria&BAR LOGIC Nagano Trattoria&Pizzeria&BAR LOGIC 長野 Nagano, Nagano Italian,Italian/French / Italian / Pasta / Pizza

SKYTREE(R) VIEW RESTAURANT REN スカイツリー(R)ビューレストラン簾 Kinshicho/Sumiyoshi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / French / Steak

宮本　哲也Tetsuya Miyamoto

Master chef of Japanese cuisine.

Mr. Tetsuya Miyamoto is the Technical Director of Nihon-ryori Kenkyukai (society for research on Japanese cuisine), as well as the Chairman of the Toho Cooks Association. After working as the Japanese cuisine master chef at Utsunomiya Tobu Hotel Grande, he became the Japanese cuisine master chef of Tobu Hotel Levant Tokyo in April 2019.

宮本　哲也Tetsuya Miyamoto

Sushi Kinari 鮨　生成り Omicho Market, Ishikawa Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

山崎　貴勝Takato Yamasaki

Fascinated by Kanazawa, Mr. Yamasaki is striving forward as a sushi chef/owner in a new place.

He was born in 1987 in Kochi. He decided to go into the culinary arts after graduating from high school to try something new that suited him. He trained for four years at a Japanese restaurant in Rome, Italy, which was run by a ryotei in Asakusa. When he was still unsure whether to become independent in the difficult situation of the Corona disaster, he was approached by Mr. Tanaka, the owner of Katamachi Koryori Sho, a sushi restaurant in Katamachi, Kanazawa City. After working under Mr. Tanaka for three years since 2021, he moved to Kanazawa, attracted by the city and its people. In 2024, he opened Sushi Kinari.

山崎　貴勝Takato Yamasaki

Kioicho Fukudaya 紀尾井町　福田家 Nagatacho, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

松下　俊一Shunichi Matsushita

The Chef's Recommendations

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Mr. Matsushita was born in 1969 in Nagano. The head chef at Fukudaya. Raised among the nature of southern Nagano, he grew up knowing the food ingredients of mountain villages. After graduating high school, he studied at Tsuji Culinary Institute in Osaka, and then moved to Tokyo. After refining his skills at a fugu blowfish restaurant in Ginza, and Japanese restaurants in high-class hotels in Tokyo and Hakone, he started his working relationship with Fukudaya in 2006. After serving as the sous chef for many years, he began his current position in 2016. He makes delicious seasonal dishes and every day perfects the taste of food served on dinnerware made by Rosanjin, charming guests from Japan and overseas.

松下　俊一Shunichi Matsushita

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

wa no mi 蕎麦と肴処　和ノ実 Urasoe, Okinawa Soba (noodles),Japanese / General / Soba (noodles) / Kaiseki (tea-ceremony dishes)

片岡　毅Tsuyoshi Kataoka

The desire to challenge new things made who he is today.

Born in 1958 in Nagasaki Prefecture. Thanks to his father, who was a chef specializing in Japanese cuisine at an inn, he had an interest in cooking from a young age. After graduating from a culinary institute in Osaka, he trained at several Japanese restaurants, such as Tsuruya in Osaka. He eventually returned to his hometown and opened a restaurant there, but later moved to Okinawa for a new adventure. While working at a restaurant in Okinawa, he met the owner of [wa no mi] and was asked to become a chef there.

片岡　毅Tsuyoshi Kataoka

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

Ristorante TSUMU RistoranteTSUMU Tsukuba, Ibaraki Italian,Italian/French / Italian / Western Sosaku (creative cuisine)

大井　健司Takeshi Oi

Mr. Oi wants to convey the good qualities of his hometown that he has learned by going outside the city and connecting them to revitalizing the local community.

He was born in 1984 in Ibaraki. Admiring his mother's excellent cooking skills, he became a chef. In 2013, he went to Italy to train at a famous restaurant. After returning to Japan, he continued to deepen his knowledge of various culinary genres and worked as a chef at renowned restaurants. Ristorante TSUMU, which opened in 2023, was the first restaurant in the southern part of the prefecture to be featured in "Gault&Millau" and has received high acclaim. He works hard every day to be the center of promoting the charms of the region.

大井　健司Takeshi Oi

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

Unagi Fujita Shirokanedai Branch うなぎ藤田　白金台店 Shirokane/Shirokanedai, Tokyo Japanese,Japanese / Unagi (eel)

藤田　将徳Masanori Fujita

The Chef's Recommendations

Raised in an environment with eel around him from birth, he handles them earnestly as a chef.

Born in 1973 in Hamamatsu, Shizuoka. Eldest son of Shigeyoshi Fujita, 3rd generation owner of [Unagi Fujita]. Entered the restaurant world immediately after graduating high school. Worked as a manager in a large-scale restaurant with 300 seats and 100 staff members. Built up 4 years of experience, including working abroad. Joined [Unagi Fujita] in 1996. Learned the processes of putting eel on skewers, cutting up whole eel, and grilling them over the course of 13 years. Appointed representative director in 2009, and concurrently worked in direct sales department. Opened a branch location in front of Hamamatsu Station in 2011. The Shirokanedai branch opened in 2016, and is managed jointly with the hostess and his older sister.

藤田　将徳Masanori Fujita

Beef-Professional private Shinjuku Main Branch 完全個室牛の達人 private 新宿本店 Shinjuku East Exit/Kabukicho, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine

堀江　直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江　直人Naoto Horie

Unagi Komagata Maekawa Marunouchi Branch 鰻　駒形　前川　丸の内店 Marunouchi, Tokyo Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)

笠原　広一Koichi Kasahara

The Chef's Recommendations

He obtained a chef license after experience as a part-time cook. He has been dedicated to unagi (eel) for 40 years.

He was born in 1956 in Tokyo. When he was young, he worked as a part-timer for a restaurant serving eel and other Japanese foods. As the job was fun, he got into this world and obtained a chef license. Since then, he has gained a wide variety of experiences at Japanese restaurants, including eel restaurants for 32 years. Starting 2008, he works for [Unagi Komagata Maekawa] as a chef. Grilling eel is difficult even with 40 years of experience, as proven by the saying, [8 years to master filleting, 8 years to master skewering, and forever to master grilling]. He devotes himself to improving his skill every day.

笠原　広一Koichi Kasahara

Ryuzushi 龍寿し Yuzawa/Okutadami, Niigata Sushi,Japanese / Sushi

佐藤　正幸Masayuki Sato

Mr. Sato is a unique sushi chef who combines the blessings of the island country with local mountain food.

He was born in 1969 in Niigata. He is the second generation of Ryuzushi, which has lasted for more than 50 years in Minami-uonuma. After graduating high school, he moved to Tokyo and trained there, then in Nagaoka City, Niigata Prefecture. He took over the restaurant at 28 and built a fish purchase route that does not pass through the market, aiming to provide "the world's most cost-effective sushi." On the occasion of the restaurant renovation in July 2021, it became a counter sushi restaurant. His sushi, which uses wild vegetables and local produce of Minami-uonuma, attracts the attention of food connoisseurs from all over the country.

佐藤　正幸Masayuki Sato

Restaurant ranking

Browsing history

RAIKA Shinjuku-gyoen

Mr. Shigeji Niiyama is evolving Chinese cuisine by pursuing innovation and creativity based on Shanghai cuisine.

Shabuzen Ginza Creston Hotel Branch

Mr Omura welcomes diners with the finest ingredients.

BBQ TERRACE NAKANO

The entire staff supports a fun night out with friends.

Tokachi Butadon Ippin Chitose Branch

For that single word "delicious", Mr Ozaki carefully grills the pork every day.

Matsusaka Ushi Tajima

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

Shinjuku Kakekomi Gyoza

Mr. Takeuchi wanted to take over his father's restaurant and entered the world of chefs.

Baniku to Kaki no Sousaku Bal motto.

Mr. Takada was influenced by his grandmother to pursue a career in food. He was exposed to many food cultures in Japan and abroad.

Trattoria&Pizzeria&BAR LOGIC Nagano

SKYTREE(R) VIEW RESTAURANT REN

Master chef of Japanese cuisine.

Sushi Kinari

Fascinated by Kanazawa, Mr. Yamasaki is striving forward as a sushi chef/owner in a new place.

Kioicho Fukudaya

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

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.

wa no mi

The desire to challenge new things made who he is today.

Chukashusai Eigetsu

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

Ristorante TSUMU

Mr. Oi wants to convey the good qualities of his hometown that he has learned by going outside the city and connecting them to revitalizing the local community.

Waniku Shokudo Wa Wa Wa

Mr. Ishihara offers inspiring dishes of freshness and delicacy.

Unagi Fujita Shirokanedai Branch

Raised in an environment with eel around him from birth, he handles them earnestly as a chef.

Beef-Professional private Shinjuku Main Branch

Offering the finest quality Japanese beef at a reasonable price.

Unagi Komagata Maekawa Marunouchi Branch

He obtained a chef license after experience as a part-time cook. He has been dedicated to unagi (eel) for 40 years.

Ryuzushi

Mr. Sato is a unique sushi chef who combines the blessings of the island country with local mountain food.