Chef search result : Page 6

Seiwasou 清和荘 Fushimi/Daigo, Kyoto Kaiseki (course menu),Japanese / General / Sake / Kaiseki (tea-ceremony dishes)

竹中　雄大Yudai Takenaka

Connecting history and the future. The fourth generation's challenge and progress with a passion for cooking.

Mr. Takenaka was born in 1994 in Kyoto. Born into a family that ran a restaurant, he grew up close to cooking from an early age. After graduating from university, he attended evening classes at culinary school to learn the basics of cooking while working at a fish market in the morning to learn practical skills so that he gained a profound understanding of ingredients. Following that, he honed his skills at prestigious restaurants such as the renowned inn Sumiya Ryokan in Kyoto and joined Seiwasou in 2022. He is a chef who leads a historic restaurant into the future, preserving tradition while fearlessly embracing new challenges.

竹中　雄大Yudai Takenaka

Steak House Kanai Omuro-Kogen Branch ステーキハウス金井大室高原店 Ito/Shimoda, Shizuoka Steak,Yakiniku/Steak / Steak / Western Sosaku (creative cuisine) / Western Teppanyaki (iron griddle grilling)

金井このみKonomi Kanai

Ms. Kanai brings her experience at a Sushi restaurant to Teppanyaki.

She gained ten years of training and experience in service and cooking at Sushi Irifune in Ito, Shizuoka. Later, she studied Teppanyaki and Western cuisine at Steak House Kanai Omuro-Kogen Branch. Her experience at the sushi restaurant has earned a reputation for her steaks and meat sushi, which are served with Amagi Wasabi from Amagi, Shizuoka Prefecture.

金井このみKonomi Kanai

Niku Horumon × Gyutan Someda Shoten 肉ホルモン×牛タン　染田商店 Tenmabashi, Osaka Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

染田　義宏Yoshihiro Someda

Mr. Someda opened with the determination to pave the way step by step with his own hands.

He was born in 1972 in Nara. Originally a company employee, he discovered the appeal of food and beverage through a part-time job at an Izakaya. Having experienced store management, he learned about restaurant operations with a view to becoming independent. When introduced to his current location, he decided to try a yakiniku restaurant, even though it was a genre he had no experience in. The name "Someida Shoten" was chosen as the store's name when his grandfather ran the business. In June 2023, he began a new challenge under the name Niku Horumon × Gyutan Someda Shoten in honor of his grandfather, who was a businessman.

染田　義宏Yoshihiro Someda

Kappo Nakayama 割烹　中山 Gion, Kyoto Kaiseki (course menu),Japanese / General / Nabe (hot pot) / Kyoto Cuisine

中山　茂和Shigekazu Nakayama

Supported by many people, it has been half a century: Mr. Nakayama is committed to being a nevertiree.

He was born in 1947 in Kyoto. Finding it satisfying to cook, he decided to live his life as a chef. At the age of 20, he began training at a Japanese restaurant he had a connection with to learn to cook in earnest. Since then, he has dedicated himself to Japanese cuisine. When he became independent, he transformed his parents' former teahouse into his restaurant, Kappo Nakayama, which he continues to run today.

中山　茂和Shigekazu Nakayama

Wine Lounge & Restaurant Cepages Wine Lounge & Restaurant Cepages Nagoya Station, Aichi French,Italian/French / French / Wine / Whisky

Yakiniku Horumon Daigoro 焼肉ほるもん　大五郎 Gion, Kyoto Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer

山本　大五郎Daigoro Yamamoto

Mr. Yamamoto is making people around the world happy with Yakiniku.

He was born in 1977 in Kyoto. Formerly a professional boxer, he immersed himself in boxing from the ages of 15-31. After retiring, he joined the Italian restaurant THE SODOH HIGASHIYAMA KYOTO (Plan Do See Inc.) as a part-time employee, where he learned the joy of providing delicious food and drinks and a wonderful time to the people he cares about. He worked there for 6 years to learn about service, manners, and hospitality. With warm support from the company, he became independent. Yakiniku Horumon Daigoro celebrated its 10th anniversary in October 2024.

山本　大五郎Daigoro Yamamoto

Han no Daidokoro Bettei Shibuya Branch 韓の台所別邸　渋谷店 Dogenzaka/Shinsen, Tokyo Yakiniku/Wagyu (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

Kitashinchi THE 北新地　坐 Kita-Shinchi, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Japanese Sosaku (creative cuisine) / Wine

河原　瑞樹Mizuki Kawahara

Valuing dialogue with guests, an experienced chef opens up a new frontier.

Mr. Kawahara was born in 1992 in Kagawa. After graduating from a vocational school, he studied at an Italian restaurant in Osaka for 6 and a half years and also experienced Bridal French in Tokyo for 3 years. In search of new stimulation, he joined Kitashinchi THE, which opened in March 2024. Not only does he stand in the kitchen, but he also feels happy to see the reaction to the food up close by facing the guests directly through the counter. His cuisine is special, served with heartwarming exchanges.

河原　瑞樹Mizuki Kawahara

Yakiniku Kyodai 焼肉兄弟 Kameido, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Gyutan (beef tongue) / Yakiniku (grilled meat)

モンラルソーム　リアンMonrarusomu Rian

An experienced chef serves the heartwarming taste of Yakiniku.

Mr. Monrarusomu Rian was born in 1972. After coming to Japan from Myanmar in 2000, he entered the food and beverage industry through an acquaintance living in Japan. He honed his skills at restaurants of various genres, including shabu-shabu, yakiniku, Japanese cuisine, and bento (boxed lunch) stores. Later, in 2021, he opened his own yakiniku restaurant, Yakiniku Kyodai, which has grown into a beloved local spot.With a wealth of experience and solid skills, he offers a unique taste that fuses food culture.

モンラルソーム　リアンMonrarusomu Rian

Tempura nasubi 天ぷらnasubi Nishinakasu/Haruyoshi, Fukuoka Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl)

柿本　博史Hiroshi Kakimoto

Fascinated by artisan skills, Mr. Kakimoto started a career in the food industry and opened a casual tempura restaurant.

He was born in Fukuoka. Having been deeply impressed by the skilled tempura chefs featured in the media, He decided to pursue a career as a tempura chef. After 10 years of experience at tempura specialty restaurants in the Fukuoka area, he opened Tempura Nasubi, with the concept of "to casually enjoy sake and tempura". He is currently working as both the owner and chef.

柿本　博史Hiroshi Kakimoto

Urayasu Kourai 浦安　幸来 Urayasu, Chiba Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shoyu Ramen (soy sauce ramen)

新井　規和Norikazu Arai

With his childhood admiration for chefs, Mr. Arai is devoted to his culinary career.

He was born in 1973 in Nagano. As a child, his image of a chef was that of a quiet and diligent artisan. The way they beautifully filleted the fish looked cool and inspired him to enter the culinary world. He worked at the renowned Japanese restaurant Ginza Kitcho for 21 years, where he honed his skills in various aspects of Japanese cuisine, such as simmered and grilled dishes, and demonstrated his ability as a leader. In 2022, he became independent by opening Urayasu Kourai.

新井　規和Norikazu Arai

Roppongi Sunahama 六本木　砂浜 Roppongi, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Okinawa Cuisine

山田　有輝 Yuuki Yamada

Serving dishes that reflect the rich ingredients and flavors of Okinawa.

Mr. Yamada chose a career in the restaurant business because he loves to communicate with people. To provide a cozy space and create a heartwarming place for visitors, he continued working hard day by day. His love for Okinawan cuisine led him to open Roppongi Sunahama to share its charm with as many people as possible.

山田　有輝 Yuuki Yamada

Yasai Sommelier no Omise Togiya Kiyamachi-Oike Branch 野菜ソムリエのお店　十祇家　木屋町御池店 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Motsu Nabe (offal hot pot) / General

松崎　隆明Takaaki Matsuzaki

The Chef's Recommendations

Mr. Matsuzaki trained and studied various types of cuisine, beginning with patisseries.

He was born in 1974 in Ehime. His mother ran a coffee shop, and he tasted and helped her cook from a young age. As long as he can remember, he has wanted to make something and has become interested in pastry making, which he had never experienced before. He decided to become a pastry chef who could make everyone's hearts happy with his elegant creations, so he enrolled in a confectionery school in Kyoto. After that, he worked at a ryokan (Japanese-style inn) for 1 year, a confectionery store for 5 years, a Sushi restaurant for 4 years, a Korean restaurant for 7 years, and a restaurant specializing in Motsu Nabe (offal hot pot) for 1 year.

松崎　隆明Takaaki Matsuzaki

Korean Cuisine Sumibi Yakiniku Ryuchan 韓国料理炭火焼肉龍ちゃん Hokkaido University, Hokkaido Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Makgeolli

朴　炳龍Park Byungyeon

Mr. Park wants to offer thoughtful dishes made from the traditions of Korea and his experience in Japan.

He was born in 1977 in Korea. His mother runs a restaurant, so cooking has been a familiar part of his life since he was a child. He came to Japan to study in 2000. He continued his exploration of techniques and flavors through 10 years of training at a yakiniku restaurant in Tokyo, where he had a part-time job as a student. After his marriage and wife's pregnancy, he moved to Hokkaido and opened his own restaurant, Ryuchan, in 2011. The cuisine, which combines tradition with a unique sense of style, delivers warmth and excitement to the people who eat it.

朴　炳龍Park Byungyeon

Teppanyaki Cocoro (Grand Park Otaru) 鉄板焼きこころ（グランドパーク小樽） Otaru/Yoichi/Shakotan, Hokkaido Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling)

始閣　清和Kiyokazu Shikaku

Mr. Shikaku was impressed at the restaurant of fate and entered the way of a chef. The guest's smile is his treasure.

While working for an insurance company, his boss took him to a restaurant where he was so impressed that he decided to enter the culinary world. Starting with New Otani Inn Sapporo, he has trained at Crescent Hotel, Rusutsu Resort, and Niseko Northern Resort An'nupuri. At Teppanyaki Cocoro, he serves teppanyaki dishes using Hokkaido specialty ingredients such as beef fillet and sirloin of Hokkaido brand Shiraoi beef and fresh seafood caught in Otaru and the surrounding waters of Hokkaido.

始閣　清和Kiyokazu Shikaku

J'apprends J'apprends Nishi-Azabu, Tokyo French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

原　洋隆Hirotaka Hara

In pursuit of authenticity, Mr. Hara's skills are cultivated by his extensive experience.

He was born in 1985 in Kanagawa and began cooking as a part-time job during his student years. Aspiring to be a "reliable person of substance," he decided to become a professional chef. After training at a prestigious French restaurant, he worked at several restaurants before honing his skills as a catering chef while working for an imported food supplier. He established his unique style at the French kappo restaurant Haramitsu, where he served as the manager. Currently, he is the chef at J'apprends.

原　洋隆Hirotaka Hara

Wai Labo 湧Labo Ikuno/Hirano, Osaka Innovative/Fusion,Sosaku (creative) / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Italian

森　康晴Yasuharu Mori

Mr. Mori is an experienced head chef; the food explorer offers a one-of-a-kind taste experience.

He was born in 1981 in Osaka. Although he was a picky eater from an early age, it actually enhanced his interest in cooking. After working part-time at a teppanyaki restaurant, he gained experience in a hotel kitchen. He learned the basics of Italian cuisine under one-on-one training from a master chef. In addition, he acquired Japanese cuisine skills on his own. From his experience working in a butcher store, he is also a great meat connoisseur and very particular about his purchases. His insatiable passion for cooking has led him to prepare dishes that attract many people.

森　康晴Yasuharu Mori

SAI.teppan SAI.teppan Kuwana, Mie Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Wine

酒井　美歌子Mikako Sakai

Aiming to be a chef whose dishes leave an unforgettable impression.

Ms. Mikako Sakai is a chef who devotes her skills and heart to making her dishes come to mind when people think of 'what to eat.' SAI.teppan is a teppanyaki restaurant specializing in premium Japanese Black beef and fresh vegetables prepared right before guests. It is well-maintained, and the hospitality of the staff warmly welcomes visitors. She respects the appropriate distance from others and provides a comfortable and pleasant dining experience. The attention to detail from a woman's point of view is an element that enhances the deliciousness of the dishes.

酒井　美歌子Mikako Sakai

Kokubuncho Kurotaka 国分町　黒髙 Kokubuncho/Ichibancho, Miyagi Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Sake

穂?　恒彦Tsunehiko Hotaka

Mr. Hotaka is a chef dedicated to the culinary profession in Sendai. His seasonal courses prepared with seafood from the Sanriku region enchant guests.

He was born in 1960 in Miyagi. The master of Kokubuncho Kurotaka. After graduating from culinary school, he has studied for many years, starting his career at a Japanese restaurant in Sendai. While learning and deepening his knowledge of Japanese cuisine's traditional techniques and tastes, he also acquired Italian techniques to broaden his culinary horizons. He pursues a Japanese x Western approach to cooking that further enhances the appeal of the ingredients. In addition, he has acquired a highly specialized "fugu chef's license." After working as a chef at a famous Japanese restaurant in Tachimachi, he has worked in Kokubuncho since opening his current restaurant in the fall of 2022.

穂?　恒彦Tsunehiko Hotaka

Juban Shuraba 十番　酒楽場 Azabu-Juban, Tokyo Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling)

ホ　テムンTemun Ho

A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.

Mr. Ho was born in Buan, South Korea. After coming to Japan, he began to walk the path of cooking. He has been honing his skills in various meat dishes through three years of training at a yakitori restaurant, three years at a yakiniku restaurant, and six years at a steak restaurant. Taking advantage of his rich experience, he entered Juban Shuraba in 2024. He continues to work diligently to provide guests with seasonal ingredients and carefully grilled dishes. Using fresh ingredients carefully selected from the Toyosu market, he is proud of the cooking style in front of guests.

ホ　テムンTemun Ho

Restaurant ranking

Browsing history

Seiwasou

Connecting history and the future. The fourth generation's challenge and progress with a passion for cooking.

Steak House Kanai Omuro-Kogen Branch

Ms. Kanai brings her experience at a Sushi restaurant to Teppanyaki.

Niku Horumon × Gyutan Someda Shoten

Mr. Someda opened with the determination to pave the way step by step with his own hands.

Kappo Nakayama

Supported by many people, it has been half a century: Mr. Nakayama is committed to being a nevertiree.

Wine Lounge & Restaurant Cepages

Yakiniku Horumon Daigoro

Mr. Yamamoto is making people around the world happy with Yakiniku.

Han no Daidokoro Bettei Shibuya Branch

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

Kitashinchi THE

Valuing dialogue with guests, an experienced chef opens up a new frontier.

Yakiniku Kyodai

An experienced chef serves the heartwarming taste of Yakiniku.

Tempura nasubi

Fascinated by artisan skills, Mr. Kakimoto started a career in the food industry and opened a casual tempura restaurant.

Urayasu Kourai

With his childhood admiration for chefs, Mr. Arai is devoted to his culinary career.

Roppongi Sunahama

Serving dishes that reflect the rich ingredients and flavors of Okinawa.

Yasai Sommelier no Omise Togiya Kiyamachi-Oike Branch

Mr. Matsuzaki trained and studied various types of cuisine, beginning with patisseries.

Korean Cuisine Sumibi Yakiniku Ryuchan

Mr. Park wants to offer thoughtful dishes made from the traditions of Korea and his experience in Japan.

Teppanyaki Cocoro (Grand Park Otaru)

Mr. Shikaku was impressed at the restaurant of fate and entered the way of a chef. The guest's smile is his treasure.

J'apprends

In pursuit of authenticity, Mr. Hara's skills are cultivated by his extensive experience.

Wai Labo

Mr. Mori is an experienced head chef; the food explorer offers a one-of-a-kind taste experience.

SAI.teppan

Aiming to be a chef whose dishes leave an unforgettable impression.

Kokubuncho Kurotaka

Mr. Hotaka is a chef dedicated to the culinary profession in Sendai. His seasonal courses prepared with seafood from the Sanriku region enchant guests.

Juban Shuraba

A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.