21 - 40 of 53 chefs
-
Agu Tonkatsu Coshon Ukishima-dori branch
アグーとんかつコション浮島通り店
- Kokusai dori, Okinawa
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
-
![]()
田中 悠樹Yuki Tanaka
-
He gives warm hospitality to his guests with unique dishes of Okinawa.
His passion for the culinary field comes from the experience through his part-time job at a curry shop. He worked as a staff to open the first branch of [Agu Tonkatsu Coshon] and learned many different fields of work organizing the restaurant. At the time its second branch opened, he became in charge of the kitchen, where he shows his skills every day.
田中 悠樹Yuki Tanaka
-
-
Agu-buta Shabu & Okinawa ryori Asatoya
アグー豚しゃぶ&沖縄料理 安里家
- Asato/ Sakaemachi Market, Okinawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Nabe (hot pot) / Okinawa Cuisine
-
![]()
大濱 太彰Hiroaki Ohama
-
Mr. Ohama feels rewarded for the food and beverage work that can make people smile and share.
He wanted to work in a job where he could interact with people, so he entered the world of food and beverage. As he worked in restaurants, he became more and more interested in serving customers as well as in making food. Wanting to cook delicious food himself, he began learning about cooking enthusiastically. At Asatoya, he shows his natural cheerfulness and adds energy to the restaurant.
大濱 太彰Hiroaki Ohama
-
-
Sushi Genya Miyako Rikyu
鮨 げん屋 宮古離宮
- Miyako/Other remote islands, Okinawa
- Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sushi / Sake
-
![]()
中野 弘嗣Hiroshi Nakano
-
Mr. Nakano is a sushi chef who trains the next generation to deliver excitement beyond the dining table.
He was born in 1978 in Osaka. Since his grandfather ran a sushi restaurant, he has been familiar with cooking from an early age. At 18, he entered the world of cooking in earnest. After honing his skills at Tsuji Culinary Institute, he trained at a long-established sushi restaurant in Osaka. Following further experience at a hotel, he opened his own restaurant, Sushi Genya, in Osaka. He also teaches part-time at his alma mater to help develop the next generation of chefs. Continuing his pursuit of "dishes that cannot be tasted at home," he listens to the voice of the ingredients and sublimates them into exquisite dishes.
中野 弘嗣Hiroshi Nakano
-
-
wa no mi
蕎麦と肴処 和ノ実
- Urasoe, Okinawa
- Soba (noodles),Japanese / General / Soba (noodles) / Kaiseki (tea-ceremony dishes)
-
![]()
片岡 毅Tsuyoshi Kataoka
-
The desire to challenge new things made who he is today.
Born in 1958 in Nagasaki Prefecture. Thanks to his father, who was a chef specializing in Japanese cuisine at an inn, he had an interest in cooking from a young age. After graduating from a culinary institute in Osaka, he trained at several Japanese restaurants, such as Tsuruya in Osaka. He eventually returned to his hometown and opened a restaurant there, but later moved to Okinawa for a new adventure. While working at a restaurant in Okinawa, he met the owner of [wa no mi] and was asked to become a chef there.
片岡 毅Tsuyoshi Kataoka
-
-
Shima ShabuShabu NAKAMA
島しゃぶしゃぶNAKAMA
- Kokusai dori, Okinawa
- Izakaya (Japanese tavern),Taverns / Shabu-shabu (boiled meat slices) / Okinawa Cuisine / Awamori
-
![]()
黒川 宰Tsukasa Kurokawa
-
Mr. Kurokawa is a wandering chef who travels the world.
Since his family is a farmer, food ingredients have been a familiar part of his life since he was a child, and he inevitably turned to the food industry. Following experience at famous hotels and high-end restaurants in Tokyo, his field expanded to the world. He became a certified chef for the official residence and further honed his skills in Africa and Guam. And now he is in Okinawa. In Okinawa, known as a treasure house of food ingredients, he provides his customers with food memories by adding the experience he gained from around the world without destroying the unique food culture.
黒川 宰Tsukasa Kurokawa
-
-
Kaisen Ryori Hama no Ie
海鮮料理浜の家
- Onna-son, Okinawa
- Japanese,Japanese / General / Local Japanese Cuisine / Sashimi (raw fish)/Seafood
-
![]()
長浜 厚史Atsushi Nagahama
The Chef's Recommendations -
He began his career as a chef by helping out at home
Born in Okinawa on November 15th, 1972, he has been helping out in Hama no Ie, the restaurant that his parents established, since he was a child. He decided to become a chef because he always wanted to make the food with which he was most familiar with. While working in the restaurant, he developed a solid foundation in cooking. He is particularly skilled at cooking all kinds of fish dish. He is a known authority on ikezukuri (preparing sashimi made from live seafood).
長浜 厚史Atsushi Nagahama
-
-
Steak & Restaurant PAPOiYA
ステーキ＆レストラン パポイヤ
- Miyako Island/Ishigaki Island, Okinawa
- Steak,Yakiniku/Steak / Steak
-
![]()
小澤 一樹Kazuki Ozawa
-
He entered the cooking field to succeed to his father's restaurant. Now he is learning hard under his father, every day.
He was born in 1979 in Okinawa prefecture. He entered the cooking field to succeed [Steak & Restaurant PAPOiYA] established 33 years ago by his father who is the owner-chef. After graduating from a university, for a while he worked in the welfare field in Saitama, then in 2013, he started working at [Steak & Restaurant PAPOiYA]. Currently, he is devoting himself to learning from his father to become the second generation.
小澤 一樹Kazuki Ozawa
-
-
Mahoroba Irori Okinawa Branch
まほろば囲炉裏 沖縄店
- Shin Toshin, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Robatayaki (coal grilling) / Yakiniku (grilled meat)
-
![]()
松倉 味導Midou Matsukura
-
A passion for cooking led Mr. Matsukura from a different field to the culinary world.
He was born in 1979 in Ibaraki. Initially working in a different industry, his love of cooking turned into a career change to the food and beverage industry. He began his career as a chef at a Japanese restaurant in Osaka. After that, he moved to the Mahoroba Irori Shinsaibashi Branch. There, he continued to hone his skills under the head chef, Mr. Oshima and mastered the techniques of Japanese cuisine overall. Following the opening of the Mahoroba Irori Okinawa Branch, he moved to the new branch. Currently, he is the head chef of the restaurant.
松倉 味導Midou Matsukura
-
-
Izakaya Marusa Main branch
イザカヤ マルサ ホンテン （居酒屋まるさ本店）
- Miyako Island/Ishigaki Island, Okinawa
- Japanese,Japanese / General / Okinawa Cuisine
-
![]()
上盛 秀也Shuya Uemori
-
He creates his dishes carefully one by one to make the guests smile.
He was born in 1985 on Ishigaki-jima Island, Okinawa prefecture. He found cooking fun through his part-time job experience at a restaurant and decided to be a chef. After learning the fundamentals of western cuisine at [Art Hotel Ishigaki] for 5 years, he started working as a chef at [Izakaya Marusa Main branch] where he cooked Japanese cuisine on a full scale. Currently, he creates dishes carefully one by one to make the guests smile and feel happy about visiting Ishigaki-jima Island.
上盛 秀也Shuya Uemori
-
-
Agu Tonkatsu Coshon
アグーとんかつコション
- Okinawa Prefectural Office, Okinawa
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
-
![]()
宮城 康司Koji Miyagi
-
As he liked cooking since he was a child, he worked part time at a restaurant.
He was born in 1988 in Okinawa prefecture. As he liked cooking since he was a child, he worked part-time at a restaurant in his vocational school days. After graduation, he trained at a hamburger steak restaurant for a year and a half, and at soba (buckwheat noodles) shop for 1 year, then moved to Tokyo. After working at an izakaya (Japanese pub) for 3 years and at udon (thick noodles) shop for 1 year, he returned to Okinawa prefecture and was involved in cooking hospital meals. Currently, he is working as the master chef at [Agu Tonkatsu Coshon].
宮城 康司Koji Miyagi
-
-
Sosaku Kushiage Ten
創作串揚げ天
- Miyako/Other remote islands, Okinawa
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Okinawa Cuisine / Awamori
-
![]()
小峠 義継Yoshitsugu Kotoge
-
Utilizing the perspective of a chef and someone in customer service, Mr. Kotoge provides guests with moments of bliss.
He was born in 1978 in Gifu. After working at a traditional ryotei restaurant in Gifu, he gained experience at MICHELIN-starred restaurants in Tokyo. Then, he changed to the service industry to learn customer service and worked at a cruise restaurant and as a manager for wedding halls. He was a manager and chef when he worked for JR Tokai Hotels. After that, he went on to launch restaurants and managed the production of cuisine and service. Currently, he works as a chef at Seven Hills Miyakojima and an instructor at a cooking school.
小峠 義継Yoshitsugu Kotoge
-
-
Steak House CAPITAL
ステーキハウス キャピタル
- Yomitan/Chatan, Okinawa
- General,Western / General / Steak
-
![]()
照屋 英大Eita Teruya
-
The experience of working part-time made him to become a chef in teppanyaki (grilled on iron griddle) cuisine.
He was born in 1989 in Okinawa prefecture. Through his part-time wroking experience as a service staff at [Steak House Capital] in his high school days, he got fascinated with the restaurant field. After graduating from high school, he had a training as a chef to improve his skills, and became a chef in teppanyaki (grilled on iron griddle) cuisine. He is still actively working as a chef at [Steak House Capital], and considers it important to have communication with the guests and grill the ingredients upon their request.
照屋 英大Eita Teruya
-
-
37 Steakhouse & Bar Naha
37Steakhouse＆Bar那覇
- Kokusai dori, Okinawa
- Steak,Yakiniku/Steak / American / Hamburger Steak / Steak
-
![]()
高橋 大樹Hiroki Takahashi
-
A patissier-turned-chef, showing his excellent skills.
Mr. Takahashi was Born in 1987 in Chiba. He decided to become a patissier because he loved sweets since he was a child, and worked part-time at a restaurant during his high school days. While he was working at the [Hotel Francs] in charge of confectioneries, his interest in cooking grew bigger, and he changed his career as a chef for western cuisine. After having experience at Still Foods's [Ba-tsu] and [37 Steakhouse & Bar (Roppongi, Tokyo)], he is currently a chef at [37 Steakhouse & Bar Naha].
高橋 大樹Hiroki Takahashi
-
-
HANARÉ
HANARE
- Miyako Island/Ishigaki Island, Okinawa
- Innovative/Fusion,Sosaku (creative) / General / French / General
-
![]()
反町 世俊Seigon Sorimachi
-
Mr. Sorimachi expresses inner art on plates through food.
He was born in 1981 in Shanghai. Started with Japanese cuisine, he trained extensively in Western, Italian, and French cuisine, and then spent six years abroad. After returning to Japan, he developed his own unique cuisine by fusing Yaeyama ingredients with techniques and seasonings from Japanese, Chinese, and Southeast Asian cuisines. As a result, he caught the attention of the hotel's executive chef, Mr. Hirata. He then became the chef of HANARÉ from its opening on June 1, 2022, to express Ryukyuan culture innovatively.
反町 世俊Seigon Sorimachi
-
-
Ishigaki Beef Charcoal-Grilled Yakiniku - Yamamoto
石垣牛炭火焼肉 やまもと
- Miyako Island/Ishigaki Island, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
-
![]()
山本 豊Yutaka Yamamoto
-
He created a restaurant to casually enjoy the savory Ishigaki Beef that fascinates him.
He was born in 1961 in Osaka prefecture. When he had a part time job at a bistro cafe in his school days, he liked seeing the guests enjoying his dishes. This led him to the cooking field when he graduated from school. He improved his cooking skills for various genres at Japanese, western, and yakiniku (Japanese BBQ) restaurants in Osaka. In 1995, he got married and moved to the hometown of his wife, Ishigaki-jima Island, Okinawa prefecture. When he encountered Ishigaki Beef which was not well known at that time, he was fascinated with its exquisite taste. In the same year, he opened the current yakiniku restaurant which has become one of the top restaurants on the island. His restaurant is loved by both the locals and tourists.
山本 豊Yutaka Yamamoto
-
-
Mori no Kenja
森の賢者
- Miyako Island/Ishigaki Island, Okinawa
- Japanese,Japanese / General / Okinawa Cuisine
-
![]()
鈴木 淳Jun Suzuki
-
He has a desire to share the wonderful food culture and ingredients of Yaeyama with the world.
He was born in 1970 in Matsumoto City, Nagano Prefecture. He enjoyed making things even as a child, and at the time dreamed of becoming a woodworker in the future. After being hired to work at a company, he spent his spare time traveling across Japan by bicycle. Upon visiting Okinawa, the cultural differences took him by surprise, so he quit his work and moved to the island of Ishigaki in 1995. He wanted more people to know about Ishigaki's safe, trustworthy food products, and as a result, opened Mori no Kenja in January of 1997. He now works to spread the food culture of Yaeyama to a wider audience.
鈴木 淳Jun Suzuki
-
-
UERUMA SHIMIN SHOKUDO
うるま市民食堂
- Okinawa/Uruma, Okinawa
- General,Western / General / Okinawa Cuisine / General
-
![]()
西兼盛 大和Nishikanemori Yamato
-
Mr. Yamato entered the world of cooking without hesitation because his family also owned an izakaya (Japanese pub).
He was born in 1983 in Okinawa. He had been interested in cooking since he was a child, with his family owning an Izakaya, a Japanese-style pub. He had been helping out at home since he was a student, and after graduation, he entered the world of cooking without hesitation. After training in Kyoto and Shiga, he returned to Okinawa, where he has been working as a chef at [Uruma Shimin Shokudo] since May 2019. He says, "I want people to have a chance to eat delicious food made with the ingredients of Uruma City and deliver it to the producers."
西兼盛 大和Nishikanemori Yamato
-
-
Ristorante CROSS 47
Ristorante CROSS 47
- Asato/ Sakaemachi Market, Okinawa
- Italian,Italian/French / Italian / Wine / Western Teppanyaki (iron griddle grilling)
-
![]()
高良 盛将Seisho Takara
-
Inspired by family joy, a passion for cooking blossomed.
Mr. Seisho Takara was born in 1988 in Okinawa. The joy he felt when his family was happy as he helped them cook led him to become a chef. Influenced by a TV drama about a chef's growth, he honed his skills in Italian cuisine. After training at an Italian restaurant in Okinawa Prefecture, he was selected as a manager at a restaurant specializing in pasta. He further gained various experiences, such as becoming a sous chef at another restaurant. In January 2019, he was appointed assistant manager and is now head chef.
高良 盛将Seisho Takara
-
-
Umi no Maho Restaurant Magic Ocean
海の魔法レストラン Magic Ocean
- Yomitan/Chatan, Okinawa
- General,Western / General / Beer / Wine
-
![]()
吉川 雄治Yuji Yoshikawa
-
Mr. Yoshikawa values creating dishes with deep passion and creativity.
He was born in 1975 in Shimane. He was a magician but sought a new career path upon his retirement. With the desire to do a job that would bring joy and smiles to people, he chose to become a chef. While gaining experience in various places, he honed his Italian cooking skills through self-taught instruction. He joined Magic Ocean as a chef and has been pursuing a new culinary world based on his past experience.
吉川 雄治Yuji Yoshikawa
-
-
Restaurant Sunpeer
レストラン サンピア
- Nanjo, Okinawa
- Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / General
-
![]()
仲宗根 弘二Koji Nakasone
-
Welcomes guests with the goal of promoting local cuisine.
Mr. Koji Nakasone was born in 1964 in Okinawa Prefecture. Chef Nakasone was inspired to become a chef after watching a TV program about Japanese cuisine. This show left a deep impression on him, leading him to aspire to become a chef so that he could move people with his own cooking. After building up his career experience in Okinawa hotels, Chef Nakasone took the role of head chef at [Restaurant Sunpeer]. He works in the kitchen to spread the word to visitors from all over about the quality of Okinawa's local vegetables and the delicious ways to prepare them.
仲宗根 弘二Koji Nakasone
-
