Chef search result : Page 9

Private Room Yakiniku Wagyu Horumon Isshin 個室焼肉　和牛ホルモン　一新 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

J.S. BURGERS CAFE Shinjuku Branch J.S. BURGERS CAFE 新宿店 Shinjuku Station South Exit/Yoyogi, Tokyo Hamburger,Western / American / Pasta / Pizza

平野　巡Jun Hirano

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.

平野　巡Jun Hirano

Sichuan Dentou Hinabe Shokukan Meieki Branch 四川伝統火鍋　蜀漢　名駅店 Nagoya Station, Aichi Szechuan,Chinese / General / Szechuan / Shokoshu (Chinese Shaoxing wine)

陳　明賢Mingxian Chen

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.

陳　明賢Mingxian Chen

Chinese Cuisine Chikuen 中国料理　竹園 Kinshicho/Sumiyoshi, Tokyo Chinese,Chinese

増井　久Hisashi Masui

Presenting Chinese cuisine crafted through accumulated techniques and delicate attention.

Mr. Masui was born in 1977 in Miyagi Prefecture. While growing up in Tohoku, a region known as a gourmet treasure trove, he was exposed to a wide variety of ingredients and aspired to pursue a career in food. He began his real training in 2001 at a Chinese restaurant in the Sendai Kokusai Hotel. Then he assumed his current position after serving as the head chef of Chinese Cuisine Chikuen at the Shibuya Tobu Hotel in 2018. He handmakes many of the ingredients defining the flavors of Chinese cooking, including fragrant oils like scallion oil along with XO sauce and chicken paitan soup. A truly talented chef, he treats guests to complex yet unified dishes of brilliant flavors and rich color.

増井　久Hisashi Masui

Tagoto Kouetsuho Keio Department Store Branch 田ごと　光悦舗　京王百貨店新宿店 Shinjuku West Exit/Tochomae, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

幣原　幸秀Yukihide Shidehara

Mr. Shidehara entered the world of Japanese and Kyoto cuisine out of a longing for a career as a chef.

He was born in 1968 in Tokyo. With a yearning to become a craftsman, he decided to become a chef, a more familiar artisan. He began his training at a kappo restaurant in Ginza. In 1990, he obtained a chef's license. After three years of training at Ginza's Ryotei restaurant "Kanetanaka," he was transferred to its Hong Kong branch in 1996, serving as sous chef. In 1998, he joined "Tagoto Koetsuho Keio Department Store Shinjuku," inspired by his desire to learn Kyoto cuisine at a well-established restaurant and the passion of the manager at the time. In 2017, he became the head chef of the restaurant.

幣原　幸秀Yukihide Shidehara

Hakata Unagiya Fujiuna 博多うなぎ屋　藤う那 Hakata Station, Fukuoka Unagi (eel),Japanese / Unagi (eel) / Donburi (rice bowl) / Local Japanese Cuisine

金崎　虎之介Toranosuke Kanesaki

In order to deliver delicious eel, Mr. Kanesaki preserves and upholds his skills and knowledge.

He was born in 2001 in Fukuoka. After graduating from a culinary and confectionery school, he joined his current company. He worked at Hakata Uokura and Hakata Izakaya Dogenkai before moving to Hakata Unagiya Fujiuna. There, he learned the skills and knowledge developed by the previous owner at a renowned eel restaurant in Shinshu. He is now thriving as the second-generation owner.

金崎　虎之介Toranosuke Kanesaki

Yakitori Bancho Sapporo Tunagu-Yokocho Branch やきとり番長　札幌つなぐ横丁店 Sapporo Station, Hokkaido Yakitori/Kushiyaki (grilled skewers),Japanese

名畑　いるかIruka Nahata

Mr. Nahata wants to introduce delicious local grilled chicken skewers in Nagano prefecture to the people in Hokkaido!

Mr. Nahata was born in 1998 in Sapporo, Hokkaido. After graduating high school, he attended Campbellsville University in Kentucky, United States. He then transferred to the College of Central Florida and graduated. He worked as a manager at Kotoya Japanese restaurant in California for a year after graduation. Still, he came back to Japan due to the pandemic of COVID-19. He has worked as a general manager of Yakitori Bancho and Tebasaki Bancho for Bancho for 2 years.

名畑　いるかIruka Nahata

Ushini Kanabou Azabu-juban 牛に金棒　麻布十番 Azabu-Juban, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

西田　鷹直Takanao Nishida

From French to the world of Yakiniku. A skilled chef who has worked in various places in Tokyo.

Mr. Nishida was born in 1991 in Shizuoka. After graduating from culinary school, he trained at a French restaurant in Tokyo for two years. Then he went to France for a year and a half to study. He worked with top chefs at a restaurant with a star. After returning to Japan, he worked as a head chef at a French restaurant in Tokyo. At 25, he became the head chef at Nishi-Azabu Kenshiro. He was also involved in the launch of a new branch. After that, he worked as the head chef of a members-only restaurant in Nishi-Azabu and is currently working as the head chef of Ushini Kanabou.

西田　鷹直Takanao Nishida

Asakusa GYUUNA Yadoki 浅草 GYUUNA やどき Asakusa, Tokyo Japanese,Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Gyutan (beef tongue)

松本　彪雅Hyoga Matsumoto

Mr. Matsumoto's goal is to make the restaurant a place where guests can experience the essence of Japanese spirit along with Asakusa's culture.

He has been demonstrating his skills as the head chef at Asakusa GYUUNA Yadoki, which opened on July 14, 2024. The restaurant's concept is "a restful space like an inn and authentic Japanese cuisine." He pursues heartwarming cuisine using traditional techniques and Japan's rich bounty to create a Japanese restaurant unique to Asakusa.

松本　彪雅Hyoga Matsumoto

Pizza Verde Matsumoto Pizza Verde Matsumoto Matsumoto Station, Nagano Italian,Italian/French / Italian / Pizza / Neapolitan Pizza

五味　靖夫Yasuo Gomi

All of the experiences Mr. Gomi went through with pizza have led him to where he is today.

He was born in 1968 in Nagano. Initially, he worked as a pizza delivery staff member. Still, he was impressed by Neapolitan pizza made by professional pizza chefs in Italy and decided to be a pizza chef. After training, he has become one of the world's most respected pizza chef. Later, he honed his skills at specialty stores in Japan and also experienced mobile sales to connect with the needs of different regions. In 2015, he opened Pizza Verde Matsumoto as the culmination of his work. His whole experience with pizza has led him to become who he is today.

五味　靖夫Yasuo Gomi

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

Yakiniku Motoyama Shinjuku Branch 焼肉もとやま　新宿店 Nishi-Shinjuku, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

渡部　一彦Kazuhiko Watanabe

Enjoy carefully selected Kobe beef.

Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.

渡部　一彦Kazuhiko Watanabe

Sapporo Yakiniku Itsumokoko Susukino Main Branch 札幌焼肉いつもここ　すすきの本店 Susukino, Hokkaido Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Yakiniku (grilled meat)

千葉　洋之Hiroyuki Chiba

The owner enjoys cooking based on his grandfather's instruction.

Mr. Chiba was born in 1982 in Hokkaido. Receiving guidance from his grandfather, who ran a Yakitori restaurant in Sapporo, triggered his interest in cooking, and he woke up to the joy of cooking from elementary school. He worked in a department store as a vegetable buyer, spotlighting ingredients that are the starting point of food. After that, he trained at a Yakiniku restaurant and became the manager, performing his skills as both a manager and a chef. Then, he left the company to open his own Yakiniku restaurant and opened Sapporo Yakiniku Itsumokoko Susukino Main Branch in August 2024.

千葉　洋之Hiroyuki Chiba

KAKA 華々-KAKA- Hamamatsu Station, Shizuoka Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Local Sake

渡瀬　正之Masayuki Watase

Mr. Watase fascinates his guests with a wide variety of Japanese and Western dishes produced by his extensive experience in Japanese cuisine and sushi.

He was born in 1974 in Shizuoka. The owner of KAKA. Through the experience of enjoying seasonal vegetables and sake, he felt the great pleasure of dining out and entered the culinary field. After training at a Japanese restaurant in Hamamatsu City, he gained experience at a Sushi restaurant. After further honing his skills at a Sushi kappo restaurant, he worked as the head chef at Enshu Hamanoya, a Japanese restaurant in Hamamatsu Station. In 2009, he opened his current restaurant and became independent. In 2019, he relocated to Zaza City Hamamatsu to welcome a wider range of guests. In addition to local customers, he also entertains domestic and international travelers with seasonal delicacies.

渡瀬　正之Masayuki Watase

Kai Sya 膾炙 Hirao/Kiyokawa, Fukuoka Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine

伊藤　保将Yasumasa Ito

The Chef's Recommendations

After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.

He was born in 1979 in Fukuoka. He loves to make people happy and was influenced by his mother, an excellent cook, to become a chef. After graduating from Nakamura Culinary School, he worked at a Chinese restaurant in Kagawa Prefecture for 3 years and at a Chinese restaurant in Fukuoka Prefecture for 2 years, where he also served as the restaurant manager. After that, he spent 1-year studying meat at a butcher store while preparing to start his own business. In 2009, he opened Kai Sya and became the owner and proprietor.

伊藤　保将Yasumasa Ito

Ippin Yakitori Kushikatsu Oden Taishu Izakaya Hirokatsu Shibuya Dogenzaka Branch 一品焼鳥串カツおでん大衆居酒屋ひろかつ渋谷道玄坂店 Dogenzaka/Shinsen, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian cuisine.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.

小俣　卓也Takuya Omata

India Nepal Restaurant Everest Cafe インド・ネパール料理　エベレストカフェ Shijo Karasuma/Karasuma Oike, Kyoto Indian,Other Asian / Curry / Indian / Nepalese

SUBEDI MAHENDRA BAHADURSUBEDI MAHENDRA BAHADUR

Brings joy and excitement to people through cooking.

Driven by a passion for cooking, Mr. Bahadur decided to pursue a career as a chef. He realizes the joy of eating and its importance and finds the greatest pleasure in serving each dish with that thought behind it. Currently, he works at Everest Cafe, where he offers his heartfelt cuisine to the visitors.

SUBEDI MAHENDRA BAHADURSUBEDI MAHENDRA BAHADUR

Itsuboshi いつぼし Nishinakasu/Haruyoshi, Fukuoka Kaiseki (course menu),Japanese / General / Wine / Sake

小石　花穂Kaho Koishi

From guests' arrival until their departure, Ms. Koishi provides daily hospitality with care and consideration.

She was born in 2002 in Fukuoka Prefecture and now serves as the manager of Itsuboshi. She warmly welcomes first-time guests while offering returning guests a new kind of enjoyment each time. Her approach to service is always tailored to each individual. From greeting guests to serving dishes and seeing them off, she ensures every moment is delivered with a smile and a heartfelt sense of care.

小石　花穂Kaho Koishi

Bistro TOMO ビストロ　TOMO Shimbashi/Shiodome, Tokyo Bistro,Italian/French / General / Italian / Wine

木下　智晴Tomoharu Kinoshita

Became a chef after being approached by a friend's father.

Mr. Kinoshita was born in 1986 in Kanagawa. He has always loved fishing and started cooking the fish he caught when he was in first grade in elementary school. Later, while contemplating a career as a professional bowler, he was approached by his friend's father, who owned an Italian restaurant, which set him on the path to becoming a chef. After gaining experience at Italian and French restaurants such as Katsu's and Restaurant Ratatouille, he is currently working at Bistro TOMO.

木下　智晴Tomoharu Kinoshita

Kyo-ryori Otabicho Tagoto 京料理御旅町田ごと 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

Restaurant ranking

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Private Room Yakiniku Wagyu Horumon Isshin

J.S. BURGERS CAFE Shinjuku Branch

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

Sichuan Dentou Hinabe Shokukan Meieki Branch

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Chinese Cuisine Chikuen

Presenting Chinese cuisine crafted through accumulated techniques and delicate attention.

Tagoto Kouetsuho Keio Department Store Branch

Mr. Shidehara entered the world of Japanese and Kyoto cuisine out of a longing for a career as a chef.

Hakata Unagiya Fujiuna

In order to deliver delicious eel, Mr. Kanesaki preserves and upholds his skills and knowledge.

Yakitori Bancho Sapporo Tunagu-Yokocho Branch

Mr. Nahata wants to introduce delicious local grilled chicken skewers in Nagano prefecture to the people in Hokkaido!

Ushini Kanabou Azabu-juban

From French to the world of Yakiniku. A skilled chef who has worked in various places in Tokyo.

Asakusa GYUUNA Yadoki

Mr. Matsumoto's goal is to make the restaurant a place where guests can experience the essence of Japanese spirit along with Asakusa's culture.

Pizza Verde Matsumoto

All of the experiences Mr. Gomi went through with pizza have led him to where he is today.

Okonomiyaki Teppanyaki Enmusubi

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

Yakiniku Motoyama Shinjuku Branch

Enjoy carefully selected Kobe beef.

Sapporo Yakiniku Itsumokoko Susukino Main Branch

The owner enjoys cooking based on his grandfather's instruction.

KAKA

Mr. Watase fascinates his guests with a wide variety of Japanese and Western dishes produced by his extensive experience in Japanese cuisine and sushi.

Kai Sya

After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.

Ippin Yakitori Kushikatsu Oden Taishu Izakaya Hirokatsu Shibuya Dogenzaka Branch

Trained at various types of restaurants, including Japanese and Italian cuisine.

India Nepal Restaurant Everest Cafe

Brings joy and excitement to people through cooking.

Itsuboshi

From guests' arrival until their departure, Ms. Koishi provides daily hospitality with care and consideration.

Bistro TOMO

Became a chef after being approached by a friend's father.

Kyo-ryori Otabicho Tagoto

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