Chef search result : Page 89

Gyutan Sumiyaki Rikyu Sendai 牛たん炭焼利久　仙台駅店 Sendai Station West Exit, Miyagi Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General

井上昭広INOUEAKIHIRO

His eyes were opened to cooking when he was an elementary-school student

He first prepared food as part of a home economics lesson, and the fun of that elementary-school experience awakened a love of cooking within him. After gaining ten years of experience working in an izakaya tavern, he moved on to Rikyu to put his skills to work.

井上昭広INOUEAKIHIRO

Futagoyama Shoji 双子山しょうじ Susukino, Hokkaido Japanese,Japanese / General / Sushi / Hokkaido Cuisine

斎藤章二SAITO SHOJI

The Chef's Recommendations

Upholding the name of the famous Futagoyama restaurant after 23 years in service, in a new independent venue.

Born on December 19th, 1958, in Hokkaido, this chef received his first kitchen knife as a child and never put it down. After initial training in sushi restaurants and other kitchens, he then proceeded to serve for 23 years as the chef of the famous Futagoyama restaurant, established more than 40 years ago. When Futagoyama shut down, he decided to continue the tradition by opening his own restaurant, Futayama Shoji, in October 2008. As fishing is his favorite hobby, his menus include his personal catches, as well as wild vegetables in the spring and handpicked mushrooms in the fall. Continuing in the footsteps of a long-tradition, he strives to bring the very best out of his ingredients.

斎藤章二SAITO SHOJI

Genkiya No.2 げんき家　2号店 Hakata Station, Fukuoka Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Shochu

内山　博之UCHIYAMA HIROYUKI

Unforgettable enjoyment, a journey to the world of cuisine...

Born in Fukuoka, he began his working life in the restaurant industry, but left to try his hand in another field. After ascending through the ranks for four years working in IT, he realized he couldn't forget his time in the food service world and decided once more to return to the culinary path. For two years he trained at Hakata's renowned Nobunaga, and since then his talent has been on display at Genkiya.

内山　博之UCHIYAMA HIROYUKI

Japanese Restaurant Kodama 日本料理　児玉 Hatchobori/Noboricho/Hakushima, Hiroshima Japanese,Japanese / General

児玉　一幸KODAMA KAZUYUKI

The Chef's Recommendations

Inherited DNA of a cook and opened his own restaurant. Obtained Michelin two stars.

He was born in 1951 in Yamaguchi. Since childhood he was interested in making things and painting, but the motivation to become a cook came from his father. He was fascinated by stories about cooking from his father, who used to be a cook in the marines, and subsequently started down the road leading to the culinary world. Since 18, he has trained at various places like wedding sites, hotels, and traditional Japanese restaurants, and in 2007, he opened "Japanese restaurant Kodama". In 2013, he obtained two stars in the Michelin Hiroshima Guide.

児玉　一幸KODAMA KAZUYUKI

Saryo Takinoya 茶寮　瀧乃家 Nakajima Park, Hokkaido Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)

松林　康和MATSUBAYASHI YASUKAZU

The Chef's Recommendations

A chef in continuous pursuit of the origin of Japanese cuisine.

He was born on March 13th, 1957 in Ashibetsu city. Raised under the wings of his working parents, he set his sights on the path of culinary arts and nature. While attending culinary school, he worked hard part-time at the ryokan (Japanese inn) that he was living in. He realised that the origin of the Japanese palate lay in Japanese cuisine and started work at a ryotei (traditional Japanese restaurant). Subsequently, he assumed the role of head chef at a ryokan in Sapporo. Since 2007, he has been displaying his cooking prowess as the head chef of Saryo Takinoya.

松林　康和MATSUBAYASHI YASUKAZU

DINING BAR SHARE DINING BAR SHARE Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Dining Bar,Dining bar / General / Italian / Wine

野村　祐登Yuto Nomura

Space, service, and cuisine. Mr. Nomura pays attention to everything and produces "special moments."

He was born in 1991 in Shizuoka. After graduating high school, he learned the basics of cooking at a kappo restaurant and later worked in a variety of businesses, including yakitori and robatayaki (coal grilling) restaurants. He joined DINING BAR SHARE after gaining experience in several different types of restaurant businesses. Involved in menu development and improvement of existing menus, he offers a variety of creative pasta and handmade sweets and delivers a gentle and happy time with deliciousness.

野村　祐登Yuto Nomura