Chef search result : Page 15

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

Shokudoen Kita Shinchi Branch 食道園　北新地店 Kita-Shinchi, Osaka Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak

黒木　幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木　幸喜Kouki Kuroki

KARAOKE HUNDRED Ikebukuro Nisiguchi Branch KARAOKE HUNDRED　池袋西口店 Ikebukuro West Exit, Tokyo Dining Bar,Dining bar / Pasta / Chahan (fried rice) / Beer

泉岡裕吏Yuuri Izuoka

Mr. Izuoka came to the store once and felt it was life-changing.

He comes to the store once, feels it will change his life, and decides to join the company. KARAOKE HUNDRED is a casual karaoke bar located in the heart of Ikebukuro with a warm atmosphere. It offers a thoroughly comfortable space and original cocktails while providing the highest-quality audio equipment.

泉岡裕吏Yuuri Izuoka

Hakata Uokura 博多魚蔵 Hakata Station, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

林　剛寛Takehiro Hayashi

Mr. Hayashi strives to meet the needs of his guests and aims to create a more satisfying experience for them.

He was born in 1999 in Fukuoka. After graduating from professional training college, he joined his current company and has been with Hakata Uokura ever since. He has delighted many guests with exceptional Japanese dishes, including fresh seafood. Now, as the head chef, Mr. Hayashi continues to uphold the flavors of Hakata Uokura. He is committed to meeting the diverse needs of his guests, such as halal options, aiming to create a more satisfying experience for all customers.

林　剛寛Takehiro Hayashi

Wasanbon Ginza Branch 和三盆　銀座店 Ginza, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

佐藤　宗雄Muneo Sato

Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.

He was born in 1969 in Tokyo. Started his career as a chef at a local Italian restaurant. After that, he got a job at a hotel and experienced various cooking genres, mainly in the Western food department. After further experience as a chef in various places in Tokyo, he now works at Wasanbon. Mr. Sato is well-versed in a variety of culinary genres, from Japanese to Western cuisines. He has developed an approach that brings out the full flavor of the ingredients using a varied technique that transcends the boundaries between genres.

佐藤　宗雄Muneo Sato

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

Kaisen Dokoro Fuji 海鮮処　ふじ Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

山田　楓Kaede Yamada

Born and raised at the foot of Mt. Fuji, Mr. Yamada experienced from French cuisine in a three-star hotel to a casual izakaya pub.

He was born in 2003 in Yamanashi. Born and raised in Yamanakako Village at the foot of Mt. Fuji, he worked in a French restaurant in a three-star hotel for three years after graduating from high school. Since then, he has experienced not only high-end restaurants but also casual izakaya and has tried various genres of cuisine. Currently, he is a chef at Kaisen Dokoro Fuji.

山田　楓Kaede Yamada

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

Yakiniku Horumon Seiji 焼肉ホルモンせいじ Kanda, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

金　太河Taeha Kim

Mr. Kim deepened his knowledge and honed his skills through practical work.

He was born in 1996 in Tokyo. He began his career in the food and beverage industry at 21. Initially, he worked as a hall staff at a yakiniku restaurant in Roppongi. While his main duties were to serve customers, he set his sights on becoming a chef and deepened his knowledge of meat and other foods while performing his work. Later, he realized his wish and became a kitchen staff member. Since then, he has honed his skills as a chef in the Roppongi and Azabu areas, mainly in yakiniku restaurants. He currently works as a chef at Yakiniku Horumon Seiji.

金　太河Taeha Kim

Teppan Matsuzakaya 鉄板　松阪屋 Kokubuncho/Ichibancho, Miyagi Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

國井　大輔Daisuke Kunii

He creates dishes fusing western cuisine and teppan (iron griddle) cuisine, making use of his training experiences overseas.

Sticking to using high-quality meat, he has obtained stringent eye of a butcher to select good meat and check the condition of each meat to be served to the guests. Making good use of his experiences as the executive chef at a renowned hotel and training in Palau and France, he entered a genre where techniques for western cuisine and teppan (iron griddle) cuisine are required. His exquisite dishes, making full use of colorful ingredients, are shining like a single picture.

國井　大輔Daisuke Kunii

Teppan Yaki Steak House Maruon 鉄板焼ステーキハウス　マルオン Kurashiki, Okayama Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

石田　宣久Nobuhisa Ishida

Following in his father's footsteps, Mr. Ishida became a chef and continues to serve the same deliciousness in Kurashiki.

He was born in 1975 in Okayama. Admiring his cook father, he aspired to become a chef himself. After graduating from Tsuji Culinary Institute in Osaka, he entered Maruon, where his father was the owner and chef. While supporting his father as a chef, he has provided many people with enjoyable dining time. He became president in 2020 and is now the second-generation owner. He continues to offer the same deliciousness to people with his father.

石田　宣久Nobuhisa Ishida

Hidagyu Sukiyaki Nakabashi Wakachiya 飛騨牛すきやき　中橋　わかちや Hida/Takayama, Gifu Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

山田　裕紀Yuuki Yamada

After working in various genres, Mr. Yamada's challenge is to promote the appealing food and culture of his hometown.

He was born in 1990 in Gifu. His career in the restaurant industry began at an Italian restaurant in Nagoya. From the age of 21, he took on a managerial position. From age 25, he worked as a head chef at a dining bar and bistro in Nagoya. After that, he returned to his hometown and once left the restaurant industry, but returned to it again at the age of 32 when Stake Creation Company started up its restaurant division. In 2024, Hidagyu Sukiyaki Nakabashi Wakachiya opened. He is now promoting the fascinating food and culture of his hometown.

山田　裕紀Yuuki Yamada

Wa Dining Sato 和Dining三十 Jinbocho, Tokyo Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Umeshu (plum wine)

佐藤　諒馬Ryoma Sato

The Chef's Recommendations

Delivering new charms of Japanese food based on the skills polished at a famous restaurant-inn.

Mr. Sato was born in 1990 in Chiba. Because of his love of cooking, he aspired to become a professional chef and studied at the international cooking department of Sakura-Higashi High School. After graduating, he studied hard for 8 years at Kagaya in Noto, a leading restaurant and ryokan inn in Japan. His dedicated devotion and careful handiwork have been highly evaluated. He has received many awards in cooking competitions, including being chosen to represent Ishikawa Prefecture in the Japanese Cuisine category at the National Skills Competition and receiving the Ishikawa Prefecture Youth Skill Award. With his motto of making Japanese food more familiar to people, in the fall of 2017, he opened his own restaurant Sato in Jimbocho, Tokyo.

佐藤　諒馬Ryoma Sato

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

Kuromon Kuragin 黒門　蔵銀 Nipponbashi, Osaka Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

越田　千枝子Chieko Koshida

Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.

She was born in 1955 in Osaka. Wishing to make people smile with food, she entered the culinary world. Started professional career at a Japanese-style izakaya. Since then, she has made various dishes at Japanese Izakaya restaurants. In 2016, she joined Kuragin. After spending 7 years as the assistant manager of the restaurant, she became the manager of Kuromon Kuragin, which opened in 2023. With the experience and skills she has cultivated, she works hard every day at the new restaurant.

越田　千枝子Chieko Koshida

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

Yakiniku Motoyama Akihabara Branch 焼肉もとやま秋葉原店 Akihabara, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

渡部　一彦Kazuhiko Watanabe

Enjoy the carefully selected Kobe beef.

An unrivaled lover of yakiniku, Mr. Watanabe fell in love with the taste of Yakiniku Motoyama and left the company where he had worked for many years to join Yakiniku Motoyama. He started as a cooking assistant and later worked as a manager at all Yakiniku Motoyama restaurants. Currently, he is working hard as head of the food service division.

渡部　一彦Kazuhiko Watanabe

Maruya Honten Meieki 3-chome Branch まるや本店　名駅3丁目店 Nagoya Station, Aichi Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Hitsumabushi (eel bowl) / Unagi (eel)

坂本　恵利Eri Sakamoto

Ms. Sakamoto has dedicated herself to honing her skills as a cook and continues to pursue the essence of Japanese cuisine.

She has loved cooking since she was a child and joined Maruya Honten upon graduation from high school. While learning the basics of Japanese cuisine, she made her way to becoming an eel chef. She has experience in most of the restaurant's branches and is now the head chef. With her many years of experience, she works daily to satisfy her guests further.

坂本　恵利Eri Sakamoto

Kuroge Wagyu Dining YO-U 黒毛和牛ダイニング　様　（YO−U） Osakananko (Osaka South Port), Osaka Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)

黒崎　次郎Jiro Kurosaki

The Chef's Recommendations

From learning the ropes of the trade to realizing his dream of running his own restaurant...

Born in Kobe, Hyogo Prefecture. From the age of 14, he nurtured a dream of running his own business, and started taking steps towards achieving that dream. After studying at the Tsuji Gakuen School of Culinary Arts, he learned French cuisine hands-on in the kitchens of the Hotel Plaza. After this, he decided to further his training by studying French cooking in France. Returning to Japan and to his roots, he set off, at 27 years of age, to work in a creative Japanese restaurant interweaving French and traditional Japanese cuisine. At the age of 30, after working as a chef for three years, he started his own business, focusing mainly on sales management for 5 years to further hone his business know-how and skills. At the same time, he continued working as an assistant chef, and opened the Kuroge Wagyu Dining restaurant in Ashiya, which moved to its current location in 2006.

黒崎　次郎Jiro Kurosaki

Kitano Tenmangu Niku to Niwa MATSUO 北野天満宮　肉と庭　まつを Kyotogosho/Nishijin, Kyoto Steak,Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Steak

木村　勇太Yuta Kimura

A chef who has traveled throughout Japan, exploring and researching local specialties from various regions.

Mr. Kimura was born in Kyoto. In his 20s and 30s, he traveled across Japan, exploring and researching local specialties. In 2019, he joined Nikuryori Matsuojuku, a restaurant opened by his father. In July 2023, he took over the restaurant from his father and reopened it as Kitano Tenmangu Niku to Niwa MATSUO.

木村　勇太Yuta Kimura

Restaurant ranking

Browsing history

India Nepal Restaurant Everest Cafe

Brings joy and excitement to people through cooking.

Shokudoen Kita Shinchi Branch

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

KARAOKE HUNDRED Ikebukuro Nisiguchi Branch

Mr. Izuoka came to the store once and felt it was life-changing.

Hakata Uokura

Mr. Hayashi strives to meet the needs of his guests and aims to create a more satisfying experience for them.

Wasanbon Ginza Branch

Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.

Itsuboshi

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

Kaisen Dokoro Fuji

Born and raised at the foot of Mt. Fuji, Mr. Yamada experienced from French cuisine in a three-star hotel to a casual izakaya pub.

Yakiniku Motoyama Shinjuku Branch

Enjoy carefully selected Kobe beef.

Yakiniku Horumon Seiji

Mr. Kim deepened his knowledge and honed his skills through practical work.

Teppan Matsuzakaya

He creates dishes fusing western cuisine and teppan (iron griddle) cuisine, making use of his training experiences overseas.

Teppan Yaki Steak House Maruon

Following in his father's footsteps, Mr. Ishida became a chef and continues to serve the same deliciousness in Kurashiki.

Hidagyu Sukiyaki Nakabashi Wakachiya

After working in various genres, Mr. Yamada's challenge is to promote the appealing food and culture of his hometown.

Wa Dining Sato

Delivering new charms of Japanese food based on the skills polished at a famous restaurant-inn.

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.

Kuromon Kuragin

Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.

Chinese Cuisine Chikuen

Presenting Chinese cuisine crafted through accumulated techniques and delicate attention.

Yakiniku Motoyama Akihabara Branch

Enjoy the carefully selected Kobe beef.

Maruya Honten Meieki 3-chome Branch

Ms. Sakamoto has dedicated herself to honing her skills as a cook and continues to pursue the essence of Japanese cuisine.

Kuroge Wagyu Dining YO-U

From learning the ropes of the trade to realizing his dream of running his own restaurant...

Kitano Tenmangu Niku to Niwa MATSUO

A chef who has traveled throughout Japan, exploring and researching local specialties from various regions.