21 - 40 of 53 chefs
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Shiogama Shirahata
塩竈 しらはた
- Sendai Station West Exit, Miyagi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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鈴木 直哉Naoya Suzuki
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He liked fish cuisine very much.
He was born in 1984 in Miyagi prefecture. He decided to be a chef as he liked fish cuisine very much. Though he worked in a different field once, he decided to start training as a Japanese chef when he got married, in order to succeed the restaurant run by his family. He has learned everything about cooking at [Shiogama Shirahata]. Currently, he selects ingredients and develops the menu as well, to serve fresh and tasty fish dishes without compromise to his guests.
鈴木 直哉Naoya Suzuki
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Bisai Dining Yuda
美彩ダイニング 湯田
- Matsushima, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / General
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吉成 佑太YOSHINARI YUTA
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A chef who devotes his days to making people happy through cooking.
He was born in Miyagi Prefecture in 1987, Chef Yoshinari loved to stand in the kitchen with his mother when he was young. He set his sights on becoming a chef from his ambition to learn a variety of cooking and a desire to make people happy through cooking. After attending the Ecole d'Art Culinaire de Miyagi and obtaining his culinary license, he trained in French cuisine at a Sendai hotel. As a chef at Bisai Dining Yuda, he is attentive to beautiful presentation, and he displays his skills in a variety of dishes including pasta, which is popular with the ladies.
吉成 佑太YOSHINARI YUTA
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Yakiniku Sansuien East Entrance
焼肉 三水苑 東口店
- Sendai Station East Exit, Miyagi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
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国本 仁基KUNIMOTO JINKI
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Independently continuing the legacy of his grandmother and mother. Earnestly making yakiniku (Japanese BBQ).
He was born in 1969 in Sendai city, Miyagi prefecture. As a child, he helped out in the yakiniku restaurant started by his grandmother. Gaining experience over the years, he decided to branch out and open his own shop, the Yakiniku Sansuien. Gaining fame for its high quality meat and excellent cuts, a second branch, the Yakiniku Sansuien East Entrance was opened in June 2014.
国本 仁基KUNIMOTO JINKI
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Gyu-sho Ogata
牛匠おがた
- Oshu, Iwate
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Nabe (hot pot) / Steak / Yakiniku (grilled meat)
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皆川 剛之Takeyuki Minakawa
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He would like to pass down what impressed him to the next generation.
He was impressed by meals he had at family eat out, which inspired him to become a professional chef. After his training at French restaurant in a Hotel, he received further training at another French restaurant in Tokyo. He has worked at [Gyu-sho Ogata] since 2012. His philosophy is only serving customers with dishes which he is certain to be the best. He works hard at the restaurant every day.
皆川 剛之Takeyuki Minakawa
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nacrée
nacrée (ナクレ)
- Sendai Station East Exit, Miyagi
- French,Italian/French / French
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緒方 稔OGATA MINORU
The Chef's Recommendations -
He trained in Italian and French cuisine to make the "cute" dishes he imagined at reality
He was born in 1981 in Ibaraki Prefecture. As a young boy Ogata had artistic inclinations, and his interest in "cute" cuisine led him to become a chef. After graduating from the Tokyo School of Culinary Arts, he studied the fundamentals at restaurants in the city. In 2007 he traveled to Italy. After honing his skills at restaurants like Scrigno del Duomo and Da Vittorio, he devoted himself to his studies at ASTRANCE in France before returning home in 2011. Now he works for us.
緒方 稔OGATA MINORU
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Ryotei Kishokaku
料亭 亀松閣
- Yamagata, Yamagata
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine
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笹原 智美SASAHARA TOMOMI
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incorporating new experiments, preserve the traditon of a shop of long standing
I was born in 1957. With my birth, the 4th generation for a restaurant of long standing had arrived. When I was 15, my father passed away and I became strongly conscious of my duty to carry on the family business. During my student years, I joined Japan International Cooperation Agency Volunteers, and gaining wide experience and knowledge. After graduating from college, I studied Kyo-Kaiseki (Kyoto-style cooking) for 4 years in "Hyoutei," in Kyoto. Now, blending Kyo-Kaiseki and local ingredients and the cuisine of Yamagata, I mix tradition with creativity.
笹原 智美SASAHARA TOMOMI
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Gyoza no Terui
餃子の照井
- Fukushima City, Fukushima
- Gyoza (dumplings),Chinese / Teppanyaki (iron griddle grilling) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen)
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佐藤 吉則SATO YOSHINORI
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Here we deliver the heart and flavour of "Terui" that has been passed down from the previous generation.
He was born in 1949 and is from Hiroshima. After the war, his mother and father opened up a Japanese restaurant. Afterwards, his father tried to recreate the Chinese dumplings (gyoza) he had during his time in the army. After trial and error, they started a restaurant specializing in gyoza that his son continues to this day. With each carefully-crafted gyoza, they deliver the heart and flavour of the previous generation.
佐藤 吉則SATO YOSHINORI
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Fujimura
藤むら
- Fukushima Station, Fukushima
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Kamameshi (rice cooked in an iron pot) / Local Sake
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矢吹 光央YABUKI MITSUO
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Our chef wanted to understand the complex flavors of sake
Born in 1978 in Fukushima Prefecture. He works as chef at the restaurant Kamameshi Fujimura, run by his father. Three years ago he and his wife acquired formal certification as sake tasting experts, and they've been visiting sake breweries ever since, selecting the most delicious offerings for tasting at their restaurant.
矢吹 光央YABUKI MITSUO
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Wine & Food Argento
WINE＆FOOD ARGENTO
- Kokubuncho/Ichibancho, Miyagi
- Italian,Italian/French / Italian / Pasta / Wine
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大野 修ONO OSAMU
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Introduced to the world of Italian cuisine through a part-time job during his time in university.
While in university, he worked part-time serving customers at a local famous Italian restaurant. There he learned the depth and charm of Italian cuisine, which is said to be the model for French cuisine, and he decided to work at the restaurant full-time. Since then, he has gained experience at several other Italian restaurants, and he is currently running Wine and Food Argento as manager and chef.
大野 修ONO OSAMU
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Gyutan Sumiyaki Rikyu Yamatomachi
牛たん炭焼利久 大和町店
- Miyagino/Wakabayashi, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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平泉真HIRAIZUMIMAKOTO
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Making a career out of my favorite dish
I loved eating gyutan (beef tongue), and I was a fan of Rikyu's gyutan. I often went to the restaurant, and the staff always made sure that I enjoyed myself, so that's what led me to enter the world of cooking.
平泉真HIRAIZUMIMAKOTO
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Gyutan Sumiyaki Rikyu West Exit Main Branch
牛たん炭焼利久 西口本店
- Sendai Station West Exit, Miyagi
- Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General
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渡邉毅WATANABETAKESHI
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Ceaselessly refining his skills in Japanese cuisine
After graduating from cooking school he built up his career at four Japanese restaurants, and in 2006 moved to Rikyu. His motto as a chef is "Delicious, fast, and beautiful".
渡邉毅WATANABETAKESHI
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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
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小野寺正春ONODERAMASAHARU
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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
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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
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若生博利WAKOHIROTOSHI
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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
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Gyutan Sumiyaki Rikyu Izumi Main Store
牛たん炭焼利久 泉本店
- Izumi-Chuo, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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川村武宏KAWAMURATAKEHIRO
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I want to make lots of people happy with my food
From the start I liked walking around sampling food from different restaurants. I wanted to make people happy with my own cooking, so I entered the culinary world. After working as a chef for 15 years, I came to Rikyu.
川村武宏KAWAMURATAKEHIRO
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Sakanaya
酒肴家
- Morioka, Iwate
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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前野 正和MAENO MASAKAZU
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Passion for making people happy with his cooking led him to the path of culinary studies.
Born in 1967 in Tokyo. "I want to be a chef who makes people smile." This wish led him to aspire to being a chef. He learned various types of cooking while he worked in the kitchen of an Izakaya (Japanese style pub) in Tokyo for 5 years from age 19. He met the owner of Sakanaya during this time. When the owner opened Sakanaya in Morioka in 1991, he moved to Morioka with him. He spent the next twenty years by the owner's side, showing his skills as a chef.
前野 正和MAENO MASAKAZU
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Sushidokoro Koya Sendai Ekinaka
寿司処 こうや 仙台駅中店
- Sendai Station West Exit, Miyagi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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服部 洋HATTORI HIROSHI
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Our chef feels it's his true calling to provide excellent service to his customers at the counter
Born in 1977 in Fukushima Prefecture. He worked at a sushi shop in Sendai for 14 years before becoming a chef at Sushidokoro Koya, and now he's the owner of Sushidokoro Koya Sendaisushidori Store. He loves to sell sushi over the counter and see all of his customers' faces - he feels that it is his calling.
服部 洋HATTORI HIROSHI
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Gyutan Sumiyaki Rikyu Matsushima
牛たん炭焼利久 松島店
- Matsushima, Miyagi
- Izakaya (Japanese tavern),Taverns / Gyutan (beef tongue) / Local Japanese Cuisine / General
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相沢幸宏AIZAWAYUKIHIRO
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Bringing out the full flavor of beef tongue
Our chef entered into the world of cuisine having fallen in love with cooking as a child. After gaining experience at other beef-tongue restaurants, he came to Rikyu having been drawn to the idea of creative new tastes in beef-tongue cuisine. He spends each day at the grill with the aim of sharing with the world the full depth of flavor that is possible with beef tongue.
相沢幸宏AIZAWAYUKIHIRO
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Yakitori Fukusumi Fukuan
やきとり福住 福庵
- Iwaki, Fukushima
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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橋本 隼HASHIMOTO JUN
The Chef's Recommendations -
Passionately dedicated to the art of the grill
When he was looking for a part-time job during his student days, Mr. Hashimoto asked to come work for us at Yakitori Fukusumi. He was so drawn by the complexities of cookery, he decided to stay on with us as a chef after graduation. He has enthusiastically dedicated himself to mastering the art since then, and these days we leave the grilling up to him.
橋本 隼HASHIMOTO JUN
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Yakitori Fukuzumi Main Store
やきとり 福住 本店
- Iwaki, Fukushima
- Japanese,Japanese / Yakitori (grilled chicken skewers)
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齋藤 義雄SAITO YOSHIO
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Treating customers to carefully prepared dishes that follow in the traditional spirit of this long-established restaurant.
He was born in 1948 in Fukushima Prefecture. Chef Saito was born into the third generation of the family-owned Fukuzumi Ryokan, established in 1912. In in order to inherit the family business, he set his heart on becoming a chef. In 1979, he devoted himself full-time to running a restaurant specializing in yakitori (grilled chicken) while running a hotel, which he continues to do into the present. Chef Saito prizes highly the feeling of "gratitude to one's customers", and has opened three Yakitori Fukuzumi restaurants within Iwaki city. (The Hirono shop is currently closed)
齋藤 義雄SAITO YOSHIO
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Iizaka Hanamomo no Yu
いいざか花ももの湯
- Fukushima City, Fukushima
- Auberge,Other / General / General / General
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菊池 政憲KIKUCHI MASANORI
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A chef who works hard to make dishes that are just as fun to eat as they are to look at.
He was born in October of 1974 and grew up in Fukushima Prefecture. During his student years he worked part-time helping prepare food at a ryokan (Japanese-style inn), which put him on the path to becoming a chef. After training for about six years in Tokyo, he made his way back home. He puts a lot of effort into making truly delightful dishes that are just as fun to eat as they are to look at, and he loves it when his customers can stop in and enjoy his food while they have an amazing time.
菊池 政憲KIKUCHI MASANORI
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