21 - 40 of 57 chefs
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Teshigoto Zefu
てしごと是歩
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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菊田 正見Masami Kikuta
The Chef's Recommendations -
A genuine cook who prepares each ingredient in a way that brings out its best qualities
Born in 1972 in Fukushima City, Fukushima Prefecture. Liked cooking from a young age, and entered into the world of professional cooking with a passion to continue this as his life's work. He is working hard not to forget his ambition to improve, and working daily at [Teshigoto Zefu].
菊田 正見Masami Kikuta
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Miyagi-no-Sakedokoro Torikichi
宮城の酒処 鶏きち
- Kokubuncho/Ichibancho, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sake
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阿部 健Takeshi Abe
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We serve specialties of Miyagi such as Charcoal-Grilled and Fresh Seasonal dishes with hospitality.
He was born in 1985 in Miyagi prefecture. He worked at a restaurant in front of Sendai Station for 6 years, where he improved his hospitality skills in a fierce battle zone. Currently he works at Miyagi-no-Sakedokoro Torikichi to please the guests with specialties of Miyagi such as Charcoall-Grilled and Fresh Seasonal dishes, with the guests being delighted with the hospitality unique to Miyagi.
阿部 健Takeshi Abe
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Sushi Shirahata
鮨 しらはた
- Matsushima, Miyagi
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
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白幡 邦友Kunitomo Shirahata
The Chef's Recommendations -
Raised by parents running a sushi restaurant, naturally chose to become a sushi chef.
Born in Miyagi Prefecture, 1945. Parents ran a sushi restaurant and a fishmonger, naturally chose to become a sushi chef. After graduating from high school, trained at [Sushi Nakata] in the Imperial Hotel. Returns to his home province, continues to pursue the path of a Sushi craftsman. Puts heart and soul into imparting the joy of the seasonal tastes to the customers that choose this establishment out of the myriad of sushi restaurants around. The delicate craftsmanship has become popular with locals as well as people visiting for business or leisure in the Sendai area.
白幡 邦友Kunitomo Shirahata
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Umakabo
うまか房
- Osaki/Tome/Kurihara, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Omurice (omelet rice) / Steak
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井口 寛Hiroshi Iguchi
The Chef's Recommendations -
Mr. Iguchi just seeks for the happiness of the guests in front of him.
He was born in 1967 in Miyagi prefecture. He worked as a chef at [Hotel Metropolitan Sendai] for 25 years, mainly in French cuisine, as well as many other genres such as general western cuisine. Currently he is actively working as the master chef at [Umakabo], while just seeking for the happiness of the guests in front of him.
井口 寛Hiroshi Iguchi
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Ajikobo Iwasa
味工房いわさ
- Kokubuncho/Ichibancho, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Italian / Steak
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岩佐 勝Masaru Iwasa
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After training at several restaurants, including a French restaurant in a hotel, Mr. Masaru Iwasa opened his own restaurant.
He was born in 1964 in Miyagi prefecture. As his mother was operating an izakaya (Japanese pub), he was naturally interested in cooking. After graduating from high school, he entered [Mitsui Urban Hotel Sendai] which had just opened at that time. He trained there as a chef for approximately 10 years, then he and his acquaintance were involved in opening an Italian restaurant. After working there for approximately 5 years, he opened a western-style pub with counter seats only. Furthermore, he opened [Ajikobo Iwasa] in 2005. It was relocated to its current location and reopened in March, 2020.
岩佐 勝Masaru Iwasa
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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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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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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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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 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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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
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大江 信行OE NOBUYUKI
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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
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Gyutan Sumiyaki Rikyu East Entrance
牛たん炭焼利久 東口分店
- Sendai Station East Exit, Miyagi
- Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General
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佐々木竹美SASAKITAKEMI
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Making a career out of his favorite dish
Having always had a passion for food, he entered the world of cooking in order to delight customers with delicious food. He is a veteran cook who's been working at Rikyu for 15 years. Charcoal-grilled beef tongue is a simple yet profound dish. Every day he focuses all his attention on broiling the meat just right to provide his customers with the best, exquisite taste.
佐々木竹美SASAKITAKEMI
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Gyutan Sumiyaki Rikyu Tagajo
牛たん炭焼利久 多賀城店
- Matsushima, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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松原義典MATSUBARAYOSHINORI
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Unforgettable gyutan (beef tongue) at Rikyu
He is from Miyagi Prefecture, and used to eat gyutan (beef tongue) at Rikyu when he was a student. When he went outside the prefecture for work he tried gyutan at various restaurants, but he never encountered a taste that satisfied him. When he moved back to Sendai he joined Rikyu, where he had always dreamed of working.
松原義典MATSUBARAYOSHINORI
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Gyutan Sumiyaki Rikyu Honcho
牛たん炭焼利久 本町店
- Sendai Station East Exit, Miyagi
- Japanese,Japanese / General / Gyutan (beef tongue) / Local Japanese Cuisine
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中澤桂一NAKAZAWAKEIICHI
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Into the world of cuisine dreamt of since childhood.
In order to progress on to the world of food dreamt of in his childhood, he studied at a cooking school. After graduating he began working at Rikyu as a cook, steadily building up experience until now.
中澤桂一NAKAZAWAKEIICHI
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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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