Chef search result : Page 5

Sushi Akagi 鮨　赤木 Kita-Shinchi, Osaka Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Italian

赤木　伸行Nobuyuki Akagi

Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.

He was born in 1981 in Okayama. Having a desire to make a living with all his skills, he decided to become a chef. He had studied Italian cuisine before changing to be a sushi chef. After studying hard and gaining management experience at the Sushi Akazu Group, where guests can casually enjoy high-quality sushi, he became independent in June 2022. While following the group's tradition, he uses his experience as a former Italian chef to create sushi from his unique perspective, delighting guests with a new worldview.

赤木　伸行Nobuyuki Akagi

Kuromon Torepichi-Ichiba Minami kuromon Branch 黒門とれぴち市場南黒門店 Nipponbashi, Osaka Seafood,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)

河野　嶺Rei Kawano

Mr. Kawano aims to make the restaurant an enjoyable to dine and a comfortable and friendly place.

He was born in 1997 in Osaka. Working as the manager of Kuromon Torepichi Ichiba Minami Kuromon Branch. To create a "fun place to dine," he takes a friendly approach to customer service. He strives to create an at-home atmosphere where diners can enjoy conversation while savoring delicious seafood and drinks.

河野　嶺Rei Kawano

Hokkaisushi to Robata Sushiyama Shinjuku 寿司と炉端すし山新宿 Shinjuku East Exit/Kabukicho, Tokyo Izakaya (Japanese tavern),Taverns / Sushi / General / Oyster

Mahoroba Teppan Okinawa mahoroba　鉄板　沖縄 Matsuyama/Kume/Wakasa, Okinawa Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okinawa Cuisine / Steak

新垣　淑也Yoshiya Arakaki

Mr. Arakaki was fascinated by the world of French cuisine, which he could produce in total.

He was born in 1977 in Okinawa. His parents are confectioners who run a cake shop. The two of them inspired him to enter the food industry. He began his career in French cuisine, where he could learn not only about desserts but also all of cooking. At the age of 20, he went to France to train at a two-star restaurant, Jean Bardet, where he was deeply exposed to the authentic taste of France. After returning to Japan, he worked in a restaurant in Tokyo. He encountered teppanyaki at The Busena Terrace in Okinawa and became the chef at Mahoroba in 2015.

新垣　淑也Yoshiya Arakaki

Yamato Ryori Tsukiji Ihachi Nigou 倭料理　築地伊八　弐號 Tsukiji, Tokyo Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Sushi / Steak

岩本　隆嗣Takashi Iwamoto

Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.

He was born in 1972 in Hyogo. From an early age, he was exposed to the world of food at his uncle's sushi restaurant, and this environment nurtured his passion for cooking. He developed his skills at Kyoto's famous restaurant Kitcho and in Kobe, acquiring a delicate sense of taste as well. As he gained experience, he also learned to value the emotions and stories behind the food. Later, he decided to join the current restaurant because he shared the passion and enthusiasm of the owner. Currently, he is demonstrating his skills fully at Tsukiji Ihachi Nigou.

岩本　隆嗣Takashi Iwamoto

Kitsune きつね Nara, Nara Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Sousaku Sushi (creative sushi) / Hitsumabushi (eel bowl)

木田　翼Tsubasa Kida

A man who inherits the passion of Mr. Shusaku Toba.

Mr. Kida was born in 1992 in Chiba. He reconsidered his career path after being passed over for a recommendation at the university he had been aiming for since entering high school. Despite his parents' opposition, he went on to a culinary school. After graduation, he worked at hotels and famous restaurants in Tokyo before becoming sous chef at sio in April 2019. In December 2019, he became o/sio chef after experiencing the launch of Parlor Ohashi. From April 2021, he represents sio's ism as the chef of the new sukiyaki restaurant Kitsune in Nara.

木田　翼Tsubasa Kida

Tagoto Main Branch 田ごと　本店 Shijokawaramachi/Teramachi, Kyoto Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

吉永　倫英Norihide Yoshinaga

Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.

He was born in 1971 in Osaka. After graduating high school, he moved to Kyoto to learn Kyoto cuisine. Upon discovering the renowned Kyoto cuisine establishment, Tagoto, he decided to join the company. He studied traditional Kyoto cuisine from its foundation, acquiring cooking techniques. Through his training, he embodied the spirit of hospitality unique to Kyoto. With the knowledge and solid skills gained from years of experience, he was appointed as the head chef of the restaurant in 1999. Since 2012, he has served as the deputy director of the culinary department, continuing to preserve the taste of the long-established restaurant.

吉永　倫英Norihide Yoshinaga

Wasanbon Ginza Branch 和三盆　銀座店 Ginza, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

佐藤　宗雄Muneo Sato

Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.

He was born in 1969 in Tokyo. Started his career as a chef at a local Italian restaurant. After that, he got a job at a hotel and experienced various cooking genres, mainly in the Western food department. After further experience as a chef in various places in Tokyo, he now works at Wasanbon. Mr. Sato is well-versed in a variety of culinary genres, from Japanese to Western cuisines. He has developed an approach that brings out the full flavor of the ingredients using a varied technique that transcends the boundaries between genres.

佐藤　宗雄Muneo Sato

Yakiniku Tattontei 焼肉　たっとん亭 Asakusabashi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)

川口　一輝Ikki Kawaguchi

Mr. Kawaguchi offers the same delicious taste with the same commitment to quality that has been loved.

He was born in 1994 in Osaka. Since his father opened Yakiniku Tattontei in the early Heisei era, he has watched as his father pleased many people behind him. Later, he became involved in the restaurant business himself and became the second-generation owner of Yakiniku Tattontei in 2021. He continues to serve the same delicious food while respecting the restaurant's beloved traditions, such as purchasing meat and sauce.

川口　一輝Ikki Kawaguchi

8TH SEA OYSTER Bar Shibuya Hikarie 8TH SEA OYSTER Bar 渋谷ヒカリエ Shibuya East Exit/Miyamasuzaka, Tokyo Oyster Bar,Dining bar / Oyster / Western Sosaku (creative cuisine) / Wine

三中西　歩Ayumu Sannakanishi

Invite you to a new world of food created by the curious mind.

Mr. Sannakanishi was born in 1992 in Tokyo. He has been interested in food since a young age and has naturally followed the path of cooking. With a passion for French cuisine, he trained for ten years in prestigious French restaurants. Then, he participated in the launch of 8TH SEA OYSTER Bar Shibuya Hikarie, which opened in October 2023 and is currently working as a sous chef. His constant exploration of new ingredients and techniques has fascinated gourmets' palates.

三中西　歩Ayumu Sannakanishi

Sumibi Yakitori BOND 炭火焼き鳥BOND（ボンド） Okinawa Prefectural Office, Okinawa Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Italian

甲斐　悠介Yusuke Kai

Proposing new Western-style yakitori through skills honed in the resort scene.

Mr. Kai was born in 1989 in Oita. After helping a Yakitori restaurant run by his relatives, he decided to pursue a career in food and drink. Moved to Okinawa and entered an Italian restaurant. Then, he honed his skills in the kitchen of a private resort hotel in Onna Village. In the spring of 2023, after becoming independent, he started Sumibi Yakitori BOND as a restaurant that brings together all of his experience.

甲斐　悠介Yusuke Kai

Shintomicho Maruyasu 新富町　丸安 Hatchobori, Tokyo Japanese,Japanese / Shabu-shabu (boiled meat slices) / Cookshop / Sake

小栗　洸介Kosuke Oguri

Mr. Oguri is the owner who brings out the true worth of the ingredients by naturally combining deep flavors.

He was born in 1988 in Chiba. After graduating from university, he worked as a sales representative for a manufacturer. Inspired by his relatives working in the food and beverage industry, he became interested in this field. He resigned from his job and studied at several Japanese restaurants in Tokyo. In April 2024, he opened his own restaurant, Maruyasu. His simple yet profound cuisine, which makes the most of the unique flavors of ingredients, has impressed and satisfied many people.

小栗　洸介Kosuke Oguri

Kankoku Chicken DAOL 韓国チキン　DAOL　（ダオル） Shinjuku East Exit/Kabukicho, Tokyo Korean,Other Asian / Korean / Asian Creative Cuisine

キムKim

Proposing a new world of Korean cuisine that takes guests to an extraordinary place.

It was the owner, Mr. Seo Wonho's idea to open a Korean restaurant that is a departure from the busy restaurants and is like a stylish and relaxed restaurant, and he conceived of everything from the restaurant's interior to the menu development. Then DAOL opened in Shin-Okubo on October 6, 2022. Mr. Kim is showing his skills as the restaurant manager, welcoming guests with a warm smile.

キムKim

Sendaigyu Sumibiyaki Steak ELANCE 仙台牛炭火焼ステーキ　ELANCE Azabu-Juban, Tokyo Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Western Sosaku (creative cuisine)

柴田　直亮Naoaki Shibata

Mr. Shibata serves Sendai beef with classical technique and Japanese essence.

He was born in 1972 in Fukuoka. His childhood experience with food prepared at his mother's workplace was the beginning. The food he ate then was so delicious that he dreamed of making it himself. Through this experience, he became interested in cooking and started his own cooking career. He honed the basics of Western cuisine at the long-established Western-style restaurant Hoteiya in Chiba and then expanded his expertise in French cuisine at the restaurant Ramage in Minami-Aoyama. Currently, at ELANCE, he passionately conveys the allure of Sendai Beef cooked over charcoal.

柴田　直亮Naoaki Shibata

Roppongi Kicko 六本木　亀甲 Roppongi, Tokyo Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)

笠井　知道Tomomichi Kasai

More than 35 years of experience in Japanese cuisine. Mr. Kasai demonstrates the skills that have fascinated food connoisseurs worldwide in Roppongi.

He was born in 1969 in Hokkaido. The owner of Roppongi Kicko. After graduating from a culinary school in Osaka, he studied at a kappo (Japanese cooking) restaurant in Osaka's Minami district and a sushi restaurant in the Kita district. For about 20 years, from age 30, he worked in Japanese restaurants in luxury hotels abroad. Served Japanese cuisine to guests in Asian cities such as Shanghai, Hong Kong, and Guangzhou. After returning to Japan in 2020, he worked at a Sushi restaurant in Naha, Okinawa, before taking his current position in Tokyo in 2023. Based on the skills and sense honed in food capitals in Japan and abroad, he delivers the best of Sushi and Japanese cuisine with his sincere work.

笠井　知道Tomomichi Kasai

Okonomiyaki Teppanyaki Enmusubi お好み焼き　鉄板焼き　縁むすび Shimbashi/Shiodome, Tokyo Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Wine

長谷川　義洋Yoshihiro Hasegawa

Proposing suitable food and space for the important encountering of guests.

Mr. Hasegawa was born in 1982 in Tokyo. He worked at a restaurant in Tokyo at 18 and started his career as a chef. Experience the core genre of high-quality ingredients such as teppanyaki dishes and sushi. He deepened his knowledge as a chef in various areas such as Setagaya, Shibuya, and Ikebukuro. Currently, he works as an owner and chef at Enmusubi, a restaurant often used for business entertainment and special occasions. He offers food and space suitable for guests' important "En (encountering)."

長谷川　義洋Yoshihiro Hasegawa

Hotel's Hotel's Omotesando/Aoyama, Tokyo Italian,Italian/French / Steak / Italian / French

木田　翼Tsubasa Kida

A man who inherits the passion of Mr. Shusaku Toba.

Mr. Kida was born in 1992 in Chiba. After attending culinary school and graduating, he worked at hotels and famous restaurants in Tokyo before becoming sous chef at sio in April 2019. In December 2019, he experienced the launch of Parlor Ohashi and then became the chef of o/sio at Marunouchi o/sio. He also launched the sukiyaki restaurant Kitsune in Nara and the destination restaurant NAGANO in Nagano. Currently, he is the executive chef of nine restaurants operated by sio Inc.

木田　翼Tsubasa Kida

Shimbashi Ren / SAKE STAND R 新ばし煉 / SAKE STAND R Shimbashi/Shiodome, Tokyo Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake

澤田　明希Aki Sawada

Mr. Sawada cooks dishes that respect the ingredients and fascinate everyone who eats them.

His passion for food led him to a culinary career, where he learned Japanese cuisine basics and delicate techniques at a long-established ryotei restaurant. After that, he worked as a cook at the consulate general of Japan in Detroit, serving food to dignitaries from various countries. In addition, as Executive Chef of the Singapore Restaurant Group, he was involved in developing menus fused with diverse culinary cultures. With the skills and sensitivity he has cultivated throughout his career, he joined SAKE STAND R.

澤田　明希Aki Sawada

Teppanyaki Kobe 鉄板焼　神戸 Namba, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

平瀬　和豊Kazutoyo Hirase

Admired the appearance of chefs and entered the world of cooking.

Mr. Hirase was born in 1975 in Hyogo. Influenced by the TV program he watched as a student, he decided to become a chef. Joined a members-only resort hotel and began his career in earnest. Since then, he has continued to hone his skills around Hyogo and the Hokuriku region and joined Teppanyaki Kobe in 2009. Currently, he provides guests with a pleasant experience with his brilliant teppanyaki performances and thoughtful hospitality.

平瀬　和豊Kazutoyo Hirase

Miracle Yukiya 味楽屡　ゆきや Niseko/Kutchan/Rusutsu, Hokkaido Japanese,Japanese / Udon (noodles) / Soba (noodles) / Curry

齋藤　行哉Yukiya Saito

Mr. Saito is pouring his passion into developing safe, healthy food that also accommodates allergies and religious beliefs.

Mr. Saito was born in 1954 in Hokkaido. Losing his mother because of her cancer increased his knowledge about nutrition and oriental medicine. After working for a large agricultural material manufacturer, he became a member of the Community-Reactivating Cooperator Squad for Niseko town in 2011. In November 2012, he established Niseko Food Commission Workers Collective, which makes and sells products made from rice flour from Niseko. Next month, he opened Miracle Yukiya. He serves safe, healthy, and tasty dishes to give guests a "fun experience having dishes together at the same table."

齋藤　行哉Yukiya Saito

Restaurant ranking

Browsing history

Sushi Akagi

Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.

Kuromon Torepichi-Ichiba Minami kuromon Branch

Mr. Kawano aims to make the restaurant an enjoyable to dine and a comfortable and friendly place.

Hokkaisushi to Robata Sushiyama Shinjuku

Mahoroba Teppan Okinawa

Mr. Arakaki was fascinated by the world of French cuisine, which he could produce in total.

Yamato Ryori Tsukiji Ihachi Nigou

Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.

Kitsune

A man who inherits the passion of Mr. Shusaku Toba.

Tagoto Main Branch

Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.

Wasanbon Ginza Branch

Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.

Yakiniku Tattontei

Mr. Kawaguchi offers the same delicious taste with the same commitment to quality that has been loved.

8TH SEA OYSTER Bar Shibuya Hikarie

Invite you to a new world of food created by the curious mind.

Sumibi Yakitori BOND

Proposing new Western-style yakitori through skills honed in the resort scene.

Shintomicho Maruyasu

Mr. Oguri is the owner who brings out the true worth of the ingredients by naturally combining deep flavors.

Kankoku Chicken DAOL

Proposing a new world of Korean cuisine that takes guests to an extraordinary place.

Sendaigyu Sumibiyaki Steak ELANCE

Mr. Shibata serves Sendai beef with classical technique and Japanese essence.

Roppongi Kicko

More than 35 years of experience in Japanese cuisine. Mr. Kasai demonstrates the skills that have fascinated food connoisseurs worldwide in Roppongi.

Okonomiyaki Teppanyaki Enmusubi

Proposing suitable food and space for the important encountering of guests.

Hotel's

A man who inherits the passion of Mr. Shusaku Toba.

Shimbashi Ren / SAKE STAND R

Mr. Sawada cooks dishes that respect the ingredients and fascinate everyone who eats them.

Teppanyaki Kobe

Admired the appearance of chefs and entered the world of cooking.

Miracle Yukiya

Mr. Saito is pouring his passion into developing safe, healthy food that also accommodates allergies and religious beliefs.