Chef search result : Page 80

Japanese Cuisine FUKUSHIMA 日本料理　福しま Yamaguchi City, Yamaguchi Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / Kaiseki (traditional multi-course meal)

福嶋　忠幸FUKUSHIMA TADAYUKI

The Chef's Recommendations

He continues to strive down the path of cuisine to fulfill his dream of owning his own restaurant

Born in 1959. A native of Saga Prefecture's Karatsu City. His memories of a local Japanese food restaurant led him to enter the world of cuisine, deciding to make food that could move people. After acquiring experience at Hakata hotels and Japanese restaurants, he became head chef of Japanese cuisine at the Yachiyo Royal Hotel in Kumamoto. After that, he worked as head chef of the Yamaguchi Grand Hotel's Japanese Restaurant Miyabi for 12 years. He opened WA FUKUSHIMA in September of 2009, and this is his fifth year with us. He's never satisfied with his own cooking, striving for excellence each day.

福嶋　忠幸FUKUSHIMA TADAYUKI

Sumiyaki Hormone Ikedaya 炭焼ホルモン　池田屋 Ayase, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

池田　歓弘IKEDA YOSHIHIRO

He's moved by his customers complimenting on his food

Born in 1980, in Ibaraki prefecture, the owner feels happy when he sees his customers smile and compliment on his food. This happiness set him to pursue the career of cooking. Thinking of his customers, lead him to use healthy ingredients. Everyday he keeps challenging conventional cooking methods with a frontier spirit. The reason he's loved by his frequenters is because they feel his eager spirit.

池田　歓弘IKEDA YOSHIHIRO

Bistro and Wine Frenchies ビストロアンドワイン　FRENCHIES フレンチーズ Ningyocho/Kodenmacho, Tokyo French,Italian/French / French / Wine

小川　浩之OGAWA HIROYUKI

Doing part time work as a student inspired me to enter the world of cuisine

I was born in Tokyo during June 1975, and set my heart on entering the world of cuisine after taking on part time work at a restaurant during my university days. After gaining experience at various restaurants I became a chef at FRENCHIES. As a restaurant where you can casually savor delicious food and wine, we offer a broad menu that is well-matched to the taste of the wines.

小川　浩之OGAWA HIROYUKI

Gyutan Sumiyaki Rikyu Iwanuma 牛たん炭焼　利久　岩沼店 Natori/Zao/Shiroishi, Miyagi Japanese,Japanese / General / Gyutan (beef tongue) / Local Japanese Cuisine

小野寺正春ONODERAMASAHARU

Depth that even a connoisseur can taste.

Wanting to use my hands to make a living, I entered the food industry because of my interest in cuisine. With over 20 years since we opened Rikyu, you'll soon find out why connoisseurs say, "When it comes to grilled beef tongue, one seeks the modest sensitivity that's a product of a single coal in the fire. The flavorful depth of each ingredient can change with the chef."

小野寺正春ONODERAMASAHARU

Ristrante Onesto リストランテ　オネスト Yachiyo/Sakura/Yotsukaido, Chiba Italian,Italian/French / Italian / Pasta / Wine

江幡　雄司EBATA YUJI

Whole-heartedly Never lose sight of the origin when selecting raw materials.

He was born in 1972 in Funabashi City. He loves eating, so he chose the path of making food. He studied at Italian and French restaurants within the city. He worked as the master chef at several restaurants in Chiba, and in 2011, he opened Ristrante Onesto. In accordance with the name of the restaurant, he will select ingredients ‘with full sincerity' and be a chef who doesn't forget his origins. He would like you to think of his restaurant as another dining table. He values the relationship with his customers. As time goes by, he wants to devote himself every day to making progress along the path he have chosen to take.

江幡　雄司EBATA YUJI

Nanohana なの花 Okaido/Gintengai, Ehime Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

高橋　邦親TAKAHASHI KUNICHIKA

I like eating nice food. That's why I became a chef.

I want to eat quality food, I want to make quality food, and I want people to eat quality food. Because I felt this way, I entered the world of cooking. I am still learning everyday and I make my food with passion.

高橋　邦親TAKAHASHI KUNICHIKA

Izakaya Sakura 居酒屋　さ蔵 Takikawa/Fukagawa/Sunagawa, Hokkaido Izakaya (Japanese tavern),Taverns / Motsu Nabe (offal hot pot) / Sukiyaki (hot pot stew) / Chicken

佐藤眞啓SATO MASAHIRO

Our whole-hearted hope is that you will eat our delicious food and smile

Ever since Mr. Satou was a child he enjoyed food and always loved watching people smile and enjoy themselves as they ate. Thanks to his father, who ran a butcher shop, he was strongly influenced to want to see people enjoy delicious food. He succeeded his father in his butchering business and hormone-manufacturing business, and working there for 25 years he acquired a lot of know-how. At the age of 46 he stepped into the food industry for real, setting up his own shop, and after that opened "Sakura". It's now been over 15 years since the restaurant opened, and he's still doing his best to make sure his customers are happy day after day.

佐藤眞啓SATO MASAHIRO

Amets Amets Asakusa, Tokyo Spanish/Mediterranean,Global/International / Spanish / Wine

服部公一HATTORI KOICHI

The Chef's Recommendations

The traditional homemade food that he finally reached after traveling all over Spain.

He was born in Tokyo in 1979. He found employment for a period after graduating from college, but resolved to aim to become a chef. With just the clothes on his back, he went to Spain and perfected his skills over five and a half years in a total of eleven restaurants, from bars on the street to famous modern Spanish restaurants. He was particularly surprised by the homemade food that he encountered in the rural community of Catalonia. This surprise carried over to "Amets", which he opened soon after returning to Japan. He admired wild game so much that he obtained a hunting license by himself, and he is distinctly characterized by his speedy actions, as he says, "Once I think about it, I do it immediately."

服部公一HATTORI KOICHI

Iemeshi Shushu Yuki 家めし殊衆豊輝 Shimbashi/Shiodome, Tokyo Izakaya (Japanese tavern),Taverns / General / Western Homemade Meal / Shochu

佐藤　則子SATO NORIKO

Home cooking for city folk, with a down-to-earth hostess.

She was born in Tokyo in 1970. She was raised by parents who were both gourmands, and in elementary school she was determined to learn cooking. After becoming independent, she began inviting friends to her house to eat her home cooking, and this inspired her to start "Iemeshi Shushu" in 2004, specializing in home-style cooking difficult to come upon for the modern city dweller. Modest and unpretentious, she has earned the trust of the world-weary through her fine cooking.

佐藤　則子SATO NORIKO

la liliana ラ・リリアーナ Mizuho-ku/Showa-ku, Aichi Italian,Italian/French / Italian / Pasta / Wine

國田　健KUNITA TAKESHI

A missionary for legitimate Italian cuisine He fell for fresh pasta and chose the path of Italian food

After working in a French restaurant, he was taken to an Italian restaurant by an associate and ate fresh pasta for the first time. He got an incredible shock and, his heart brimming with a desire to learn more, he started learning about Italian cuisine. Crossing over to Italy by himself, his self-confidence, built over a 10 year career, was shattered by the deliciousness of the food made for him by a local old lady, so he started a study of the fundamental importance of making food well. Without purposely pushing to make things different, he tries new techniques and brings in new sensations daily, even as he sticks to the methods of orthodox Italian, all to continue delivering the joy of Italian food.

國田　健KUNITA TAKESHI

Waso Hayashida 和創はやしだ Shimbashi/Shiodome, Tokyo Japanese,Japanese / Local Japanese Cuisine / Sashimi (raw fish)/Seafood / General

林田　雄一HAYASHIDA YUICHI

It all started back when I used to help my mother in the kitchen.

He started training in traditional Japanese cuisine at age 18. He endeavors to ascertain exactly what his guests want by chatting with them as he prepares their delicious meals.

林田　雄一HAYASHIDA YUICHI

Indian Restaurant ANAND インド料理　アーナンダ　ANAND Akashi, Hyogo Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry

サーワナ・シングSAWANA SHINGU

A chef who displays the virtues of Indian cuisine, while also looking for ways to match its flavors to Japanese tastes.

It has been six years since Chef Sawana, the owner's younger brother, came to Japan. He became the chef with the hope that "the Japanese people can enjoy the taste of Indian home cooking." Chef Sawana is in charge of tandoori and naan. By making spiciness levels adjustable and so forth, he continues to refine his dishes to suit the Japanese palate.

サーワナ・シングSAWANA SHINGU

Yakiniku no Ryuen 焼肉の龍園 Kokura, Fukuoka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

岩井田　隼也IWAIDA TOSHIYA

A chef with a passion for serving delicious meat

Born in Kagoshima prefecture on July 19, 1982, this chef has a passion for serving the ultimate delicious meat prepared seared, rare, or roasted on one side. He spends his days at Yakiniku no Ryuen honing his cooking skills.

岩井田　隼也IWAIDA TOSHIYA

Uogashi Maruten Fuji 魚河岸丸天　富士店 Fuji City, Shizuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood

中村　彰伸NAKAMURA AKINOBU

An interest in cooking that started in high school. A life devoted to Japanese cuisine and fish-based cuisine.

Born in Shizuoka prefecture in 1977, the proprietor's interest in cuisine started in high school. He started his career as an apprentice in Japanese restaurants in Shizuoka, achieving expertise in all forms of fish-based cooking at the likes of Uogashi Maruten, at both the main and branch restaurants. Since 2011 he has been at Uogashi Maruten Fuji, where he excels in all forms of Japanese cuisine.

中村　彰伸NAKAMURA AKINOBU

Washoku to Tempura Zefu わしょくと天ぷら　ぜふ Kokubuncho/Ichibancho, Miyagi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Sake

大江　信行OE NOBUYUKI

Influenced by his relatives who cooked for a living, he chose the same path

Born July 9th, 1958, he's a native of Miyagi Prefecture's Higashimatsushima City. Influenced by his relatives who cooked for a living, he too chose the same path. After graduating from the Musashino School of Culinary Arts in Tokyo, he trained for three years at a Japanese restaurant in the city before moving on to the high class Sendai restaurant Gin Tanabe. He plied his skills there for roughly 30 years before coming to Sumibi Wabo Hesoya (now: Wasyoku to Tempura Zehu) to cap off his career.

大江　信行OE NOBUYUKI

SANDAYA Takarazuka 三田屋　宝塚店 Takarazuka, Hyogo Steak,Yakiniku/Steak / Japanese Beef Steak / Steak / Western Teppanyaki (iron griddle grilling)

村田　茂郎MURATA SHIGERU

By strictly enforcing standards of quality cultivated in the meat industry, we provide the finest quality beef.

Born in Mita city, Hyogo prefecture in 1956. He spent eight years in the meat industry, and obtained the qualification 'Diploma in Meat Technology', which is designed to ensure meat quality. He became interested in 'Mitaya' after hearing about their domestically-reared fillet steak set menu, which attracts customers to his home, Hyogo prefecture, from other parts of Japan. It was not long before he joined the company, where he is now putting the skills and experience he cultivated in the meat industry to work in his role overseeing all of their branches.

村田　茂郎MURATA SHIGERU

Gyutan Sumiyaki Rikyu Izumichuo 牛たん炭焼利久　泉中央店 Izumi-Chuo, Miyagi Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

若生博利WAKOHIROTOSHI

15 Years Uninterruptedly at Rikyu

He often ate at Rikyu with his family up through his student days. Attracted by the restaurant's appeal, he joined Rikyu with the hope of becoming a chef. Since then he has been polishing his skills uninterruptedly at Rikyu, becoming a true veteran chef.

若生博利WAKOHIROTOSHI

Sapporo Modern Restaurant Erimotei 札幌モダンレストラン　えりも亭 Sapporo Station, Hokkaido Japanese,Japanese / Sousaku Sushi (creative sushi) / General / Sashimi (raw fish)/Seafood

尾崎　貴幸OZAKI TAKAYUKI

Inadvertently became interested in cooking

Doing part-time work gave impetus for Mr. Takayuki Ozaki to embark on a path to becoming a chef. He started out with serving customers and worked his way up to be a chef. Working at Erimo-tei enables him to gain experience in many genres of food. This impetus that occurred at the right timing still fascinates him and spurs him on to continue down his path as a chef.

尾崎　貴幸OZAKI TAKAYUKI

Morceau モルソー Hibiya/Yurakucho, Tokyo French,Italian/French / French / Wine

秋元　さくらAKIMOTO SAKURA

The Chef's Recommendations

To make food that can make people happy - that is where this chef comes from

She was born in Fukui prefecture. Her turning point to enter culinary school came when she was working as a cabin assistant in an airline company, and the food she cooked made her husband happy. After graduating, she began training at "Monde Cafe" in Shinjuku, and subsequently polished her skills at "Au Gamin de Tokio" in Shirogane, under the guidance of chef Takemasa Kinoshita. In 2009, she opened "Morceau" together with her sommelier husband. Her homemade bread is a culmination of what she learned about making bread over the course of a year, and has garnered much popularity.

秋元　さくらAKIMOTO SAKURA