Chef search result : Page 24

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

Imajin 今甚 Shirokane/Shirokanedai, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

飯田　純一Junichi Iida

Mr. Iida spends his days honing his skills, utilizing the techniques and passion he has cultivated over the years.

He was born in 1982 in Ibaraki. Impressed by fried rice and dumplings, he developed a passion for Chinese food. His desire to recreate these delicacies with his hands led him to pursue a career as a chef. After graduating from culinary school, he trained for 7 years at the ramen restaurant Menya Musashi. Then, he worked at KINTAN, a Yakiniku restaurant, for 7 years to deepen his diverse skills and experience. In July 2022, he joined Imajin. He has grown to be a central restaurant member with his solid skills.

飯田　純一Junichi Iida

REST3art REST3art Sugamo, Tokyo Italian,Italian/French / General / Italian / Others

米島　正治Shoji Yonejima

The out-of-the-box cuisine is a culmination of the skills and knowledge that Mr. Yonejima has cultivated in the food and beverage industry.

He was born in 1973 in Fukagawa and grew up in Nihonbashi. As a genuine Tokyo native from three generations, he is very friendly. A part-time job as a student led him to the world of food and beverage at the age of 16. After studying cooking and service at various restaurants in Tokyo, including ZEST and KIHACHI Italian, he became independent at 30. In 2003, he opened Rest Rest Rest in Sugamo, his mother's hometown. In 2023, it was relocated to Sugamo Jizou-dori Shopping Street and reopened as REST3art (Restart). He offers creative cuisine that is not bound by the framework of Italian cuisine.

米島　正治Shoji Yonejima

Kitashinchi Sushi Senkoudo 北新地　鮨　千功堂 Kita-Shinchi, Osaka Sushi,Japanese / General / Sushi / Sake

竹地　輝昌Terumasa Takechi

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

BALInese Restaurant BUNGA LOTUS バリニーズレストランBunga Lotus Himeji, Hyogo Halal,Global/International / Indonesian/South East Asian / Fruit / Others

I WAYAN BAWAI WAYAN BAWA

Enjoy the taste of Bali's top hotels in Japan.

Born in Bali in 1985. He started his training with the ambition to become a chef. He gained attention when he became the champion in the 2013 Bali Cuisine Contest, which he challenged with his cooking master. He worked as a chef at resort hotels in the Ubud area of Bali, such as "Naunavila Ubud" and "Miravila Ubud". Also, in 2023, he won the championship in the Ubud area cooking contest he participated in as a chef. He came to Japan for the first time in February 2024. He is currently showing off his skills as a chef at [BALInese Restaurant BUNGA LOTUS].

I WAYAN BAWAI WAYAN BAWA

Kamakura Kaisen Umi Kamakura Komachi 鎌倉海鮮碧海-umi-鎌倉小町 Kamakura/Zushi, Kanagawa Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

高橋　いず美Izumi Takahashi

As a sake and fish professional, Ms. Takahashi offers a luxurious Japanese experience.

She was born in 1974 in Miyagi. She has a strong interest in cooking and a deep knowledge of presentation and tableware. Her interest in cooking, serving, and tableware has led to her own joy and interest in the culinary world. She started her career in 2017. Learn about sake and fish at Sakana BAR Ippo in Azabu-Juban. In 2024, she opened umi, serving guests daily as the proprietress.

高橋　いず美Izumi Takahashi

Yakiniku Horumon Ogyu 焼肉・ホルモン　おぎゅう Hyogo, Hyogo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

金本　成志Songi Kanemoto

Offering the best technique from a high-end yakiniku restaurant! Mr. Kanemoto provides the authentic taste.

He was born in 1990 in Hyogo. After graduating high school, he gained experience in various restaurants and joined the high-end steak restaurant Kawamura in 2009. Later, he was involved in opening his family's yakiniku restaurant in Shinsaibashi, then worked as a manager of a yakitori restaurant before entering the yakiniku industry. At a company operating high-class yakiniku restaurants in Sannomiya, he was in charge of sales, purchase management, and human resource development for all restaurants for about 7 years. When he was considering leaving the company, he met the current owner and participated in the launch of Ogyu. Currently, he is working as a head chef.

金本　成志Songi Kanemoto

Shimbashi Ren / SAKE STAND R 新ばし煉 / SAKE STAND R Shimbashi/Shiodome, Tokyo Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake

金内　健一Kenichi Kanauchi

Mr.Kanauchi cooks dishes that respect the ingredients and fascinate everyone who eats them.

In the unique customs of the artisan world, he earnestly learns Japanese cooking duties. While preserving traditional dishes and tackling new challenges, he strives daily with the motto of "providing dishes that impress our customers". After training at "Nadaman", he gained experience at restaurants in Tokyo and returned to his hometown Sendai. Afterward, he traveled to seven countries overseas and was involved in openings of five-star hotels and street-level stores. Based on the skills and sensibilities cultivated so far, he joined [Shinbashi Refined / SAKE STAND R] in October 2024.

金内　健一Kenichi Kanauchi

Grilled Aging Beef TOKYO Shinjuku-sanchome Branch グリルドエイジング・ビーフTOKYO新宿三丁目店 Shinjuku-Sanchome, Tokyo Dining Bar,Dining bar / Steak / General / Wine

鈴木　邦夫Kunio Suzuki

Attracted by the depth of the cooking, Mr. Suzuki honed his skills at several prestigious hotels and on luxury cruise ships.

He was born in 1974 in Tokyo. Curious since childhood, he was especially strongly attracted to cooking. After studying French cuisine and experiencing the depth of traditional cuisine nurtured by history and climate, he decided to become a professional chef to further master cooking. He has honed his skills at prestigious hotels such as the Hotel Okura Tokyo and the Marriott Hotel, as well as on luxury cruise ships, acquiring a wide range of knowledge and techniques. While working in the kitchen, he always looks for new ideas and uses them to develop his menu.

鈴木　邦夫Kunio Suzuki

Yakiniku Botanen 焼肉　牡丹園 Matsumoto Station, Nagano Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

孫　騰光Toko Son

Spreading smiles through yakiniku is his motto. Every day, Mr. Son stands in the kitchen alongside his mother, the second-generation owner.

He was born in 1978 in Hyogo. He is the third-generation owner of Yakiniku Botanen. Following the Great Hanshin-Awaji Earthquake in 1995, the restaurant relocated to Matsumoto, and he also moved. Having experienced the earthquake with his mother, the second-generation owner, he understood the importance of life and food. With the belief that chefs serve as a crucial infrastructure during disasters, he decided to become the third-generation owner. Nowadays, he works in the kitchen every day with his mother. Their motto is "spreading smiles through yakiniku."

孫　騰光Toko Son

Sushi Mukau 鮨　無何有 Shirokane/Shirokanedai, Tokyo Sushi,Japanese / Sushi / Wine

大山　武雄Takeo Oyama

Mr. Oyama began his culinary career at 18 and learned the basics of cooking in Osaka and Tokyo.

Worked in a multinational restaurant in Australia, where he honed his skills outside of Japanese cuisine. After working at a five-star hotel in Hong Kong, he gained an overwhelming reputation as the owner of "Sushi Oyama" in Shanghai. The restaurant was awarded "Michelin Guide Shanghai" and received the "Best Japanese" prize in various awards. In 2021, he returned to Japan. He provides a new world by adding a worldwide sensibility to the essence of the delicate taste of Japanese fish.

大山　武雄Takeo Oyama

Originator of Teppanyaki Steak Misono, Kobe Main branch 元祖鉄板焼ステーキみその神戸本店 Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

元谷　和之Kazuyuki Motoya

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.

Born in Hiroshima prefecture in 1960. Studied abroad in France after graduating from the Tsuji Culinary Insitute of Abe Osaka. Took lessons in authentic cooking. Upon returning to Japan, began work at a Suntory affiliated Western-style restaurant for around seven years, gaining experience as a deputy chef. After retiring, made a fateful visit to the "Misono Restaurant Osaka." Currently testing skills at the "Misono Restaurant Kobe" after becoming fascinated by Teppanyaki. With 33 years of experience, now focusses upon cultivating the next generation and plays a role in leading the junior chefs.

元谷　和之Kazuyuki Motoya

Japanese Cuisine Matsumae 日本料理　松前 Hakodate, Hokkaido Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Sashimi (raw fish)/Seafood

大吉　孝幸Takayuki Oyoshi

Mr. Takayuki Oyoshi's motivation, to create dishes with his skillful cooking techniques, is the word [delicious].

He was born in 1963 in Hokkaido. As he liked cooking since his elementary school days, and liked to be told [delicious] by those who ate his dishes, he decided to become a chef. After graduating from high school, he trained at [Ginzushi Chuo-tei] in Tomakomai, then actively worked at various restaurants including one at a hotel in Hakodate city. Currently he shows his skillful techniques as the master chef at [Nihon Ryori Matsumae], welcoming guests with dishes carefully and wholeheartedly created one by one.

大吉　孝幸Takayuki Oyoshi

STEAK HIKARU ステーキ　ヒカル Matsuyama/Kume/Wakasa, Okinawa General,Western / General / Hamburger Steak / Steak

亀谷　光Hikaru Kameya

The Chef's Recommendations

After his experience working in a yakiniku (Japanese BBQ) restaurant, he wished to open a branch in his hometown of Okinawa.

Born in Okinawa in 1986. He has always enjoyed meat, and upon reaching the age of 26 he worked in Shippu Horumon, a yakiniku (Japanese BBQ) restaurant in Okinawa. There, he gained experiences and learned about how to make meat delicious and the importance of sauce and seasonings in enhancing the taste of yakiniku. Eventually, he made his own formula of special sauce that he called "Hikaru Sauce" for two years while managing a coffee shop. His dream of opening his own restaurant became real as he opened STEAK HIKARU in August of 2017. Since then, he dedicated himself to create"delicious steaks that he wants to eat," which lead him to bring many customers.

亀谷　光Hikaru Kameya

Waniku Shokudo Wa Wa Wa 和肉食堂WWW −輪和笑− Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)

石原　大輔Daisuke Ishihara

Mr. Ishihara offers inspiring dishes of freshness and delicacy.

He was born in 1981 in Osaka. Following his childhood dream of becoming a chef, he studied at a Japanese restaurant in Osaka, Kourinbo. After that, he has been working as a chef at Waniku Shokudo Wa Wa Wa. His seasonal course meals are highly acclaimed and attract many fans.

石原　大輔Daisuke Ishihara

YOSHIKI FUJI YOSHIKI FUJI Hitachi/Hitachiota, Ibaraki French,Italian/French / French / Spanish / Western Sosaku (creative cuisine)

藤　良樹Yoshiki Fuji

Mr. Fuji is an ever-evolving French chef on a new gastronomic stage.

He was born in 1980 in Ibaraki. Admiring his father, who was a chef, he entered a culinary school. After studying at restaurants in Tokyo and Kanagawa, he eventually took over the renowned restaurant Sessonan in 2014. In pursuit of further evolution, he went to the Basque Country in Spain, a city of gastronomy. Through learning from master chefs, he realized the importance of improving his self-expression. In May 2024, he opened YOSHIKI FUJI. His cuisine, full of originality, continues to attract many people.

藤　良樹Yoshiki Fuji

Cambusa カンブーザ Yokohama Station, Kanagawa Italian,Italian/French / Italian / Pasta / Pizza

小林　範好Noriyoshi Kobayashi

Mr. Kobayashi captivates guests with dishes full of passion and creativity.

Growing up watching his parents working as chefs, he entered the restaurant industry to take over the family business. As he honed his skills and knowledge, he became captivated by the depth of Italian cuisine. Driven by a desire to learn authentic flavors, he went to Italy to train in Sicily. After returning to Japan, he worked as a chef at an Italian restaurant. In 2024, he assumed the role of chef at Cambusa. He creates dishes that maximize ingredients' natural flavors, offering a simple yet profound tasting experience.

小林　範好Noriyoshi Kobayashi

Hakodate Marukan Gyogyobu Umigaki Main Branch はこだてマルカン漁業部　海がき　本店 Hakodate, Hokkaido Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Crab

前田　秀春Hideharu Maeda

After working as a fisherman, Mr. Maeda became independent and now offers the fisherman's Makanai menu at his izakaya.

He was born in 1956 in Hokkaido. Since childhood, he had been on board his family's boat, which is a fishing business. During the 10 years he helped in the family business, he made lunch boxes and makanai (meals for the crew). After working as a fisherman, he began training as a chef at a skewer restaurant in Yokohama. Finding it rewarding to see guests happy when he served fish dishes, he returned to Hakodate to start his own business. His fisherman's makanai menu such as "Chanchan-yaki (grilled fish and vegetables with miso)," "Burikama (grilled yellowtail collar)," and "Jaga-bata shiokara (potatoes with butter and salted squid guts)" are very popular.

前田　秀春Hideharu Maeda

Sennaritei Shinkabou せんなり亭　心華房 Hikone/Taga/Aisho, Shiga Teppanyaki,Yakiniku/Steak

川上　康裕Yasuhiro Kawakami

Valuing every encounter with customers and ingredients, Mr. Kawakami delivers the best taste of the moment.

Mr. Kawakami was born in 1988 in Shiga. After graduating from a cooking school, he trained at an Italian restaurant in Gion, Kyoto, and started his career as a chef. After that, he gained experience in French cuisine at a wedding hall in Shiga Prefecture and then moved to Sennaritei Fudo, a restaurant specializing in Omi beef in Shiga Prefecture. He creates new-style course meals using Omi beef, Shiga's specialty, and always works with the ingredients with full attention.

川上　康裕Yasuhiro Kawakami

Kyo-no-Yakiniku-dokoro Renzo Karasuma Main Branch 京の焼肉処　蓮蔵　烏丸本店 Shijo Karasuma/Karasuma Oike, Kyoto Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)

得津　皓平Kouhei Tokutsu

Mr.Tokutsu's interest in cooking led him to take his first steps as a chef.

He was born in 1990 in Kyoto. A part-time job as a student led him to discover the depth and interest of cooking. He started his career as a chef at a Yakiniku restaurant in 2009. Since then, he has honed his skills at Japanese kappo restaurants. He talked face-to-face with the current owner when considering his next career move. The owner's management theory and personality attracted him, so he decided to set up a new restaurant. He was appointed as head chef of Renzo Karasuma, which opened in December 2023.

得津　皓平Kouhei Tokutsu

Restaurant ranking

Browsing history

Kuroge Wagyu Dining YO-U

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

Imajin

Mr. Iida spends his days honing his skills, utilizing the techniques and passion he has cultivated over the years.

REST3art

The out-of-the-box cuisine is a culmination of the skills and knowledge that Mr. Yonejima has cultivated in the food and beverage industry.

Kitashinchi Sushi Senkoudo

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

BALInese Restaurant BUNGA LOTUS

Enjoy the taste of Bali's top hotels in Japan.

Kamakura Kaisen Umi Kamakura Komachi

As a sake and fish professional, Ms. Takahashi offers a luxurious Japanese experience.

Yakiniku Horumon Ogyu

Offering the best technique from a high-end yakiniku restaurant! Mr. Kanemoto provides the authentic taste.

Shimbashi Ren / SAKE STAND R

Mr.Kanauchi cooks dishes that respect the ingredients and fascinate everyone who eats them.

Grilled Aging Beef TOKYO Shinjuku-sanchome Branch

Attracted by the depth of the cooking, Mr. Suzuki honed his skills at several prestigious hotels and on luxury cruise ships.

Yakiniku Botanen

Spreading smiles through yakiniku is his motto. Every day, Mr. Son stands in the kitchen alongside his mother, the second-generation owner.

Sushi Mukau

Mr. Oyama began his culinary career at 18 and learned the basics of cooking in Osaka and Tokyo.

Originator of Teppanyaki Steak Misono, Kobe Main branch

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.

Japanese Cuisine Matsumae

Mr. Takayuki Oyoshi's motivation, to create dishes with his skillful cooking techniques, is the word [delicious].

STEAK HIKARU

After his experience working in a yakiniku (Japanese BBQ) restaurant, he wished to open a branch in his hometown of Okinawa.

Waniku Shokudo Wa Wa Wa

Mr. Ishihara offers inspiring dishes of freshness and delicacy.

YOSHIKI FUJI

Mr. Fuji is an ever-evolving French chef on a new gastronomic stage.

Cambusa

Mr. Kobayashi captivates guests with dishes full of passion and creativity.

Hakodate Marukan Gyogyobu Umigaki Main Branch

After working as a fisherman, Mr. Maeda became independent and now offers the fisherman's Makanai menu at his izakaya.

Sennaritei Shinkabou

Valuing every encounter with customers and ingredients, Mr. Kawakami delivers the best taste of the moment.

Kyo-no-Yakiniku-dokoro Renzo Karasuma Main Branch

Mr.Tokutsu's interest in cooking led him to take his first steps as a chef.