Chef search result : Page 29

Gion Kitagawa Hanbee 祇園　北川半兵衞 Gion, Kyoto Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Others / Japanese Tea

山形　陽Yo Yamagata

Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.

After working as a service person at a sushi restaurant in Tokyo and a bar in Ginza, he moved his career to Kyoto. Then, he worked in a bar in Kyoto and managed an entertainment facility. He has been working at Gion Kitagawa Hanbee since its opening in 2018. As a manager, he supports guests' fascinating food culture experience.

山形　陽Yo Yamagata

Tsukiji Bon Marché 築地ボン・マルシェ Tsukiji, Tokyo Italian,Italian/French / General / Italian / Pasta

薄　公章Kimiaki Usuki

After gaining experience at renowned restaurants in Aoyama and Ginza, Mr. Usuki further honed his skills through training in Italy.

He was born in 1975 in Saitama. From a young age, he became interested in cooking by visiting well-known restaurants with his gourmet grandfather. Inspired by a certain famous TV show featuring chefs, he enrolled in the culinary school Ecole Tsuji Tokyo at the age of 18. After graduating, he gained experience at Ponte Vecchio in Aoyama and grape gumbo in Ginza (now closed) before heading to Italy. He worked four years at the famous restaurant RISTORO DI LAMORE in Tuscany and then returned to Japan. In 2009, he assumed the head chef position at Tsukiji Bon Marché.

薄　公章Kimiaki Usuki

Bifteck Kawamura Premium Kitashinchi restaurant ビフテキのカワムラPremium北新地店 Kita-Shinchi, Osaka Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling)

荒井　拓也 Takuya Arai

With his childhood passion for cooking in his heart, Mr. Arai constantly polishes his culinary skills.

He was born in 1973 in Hyogo Prefecture. As he likes cooking ever since he was a child, he decided to be a chef. In 1992, he started his career at [Bifteck Kawamura Kobe main restaurant] as a part-time worker during high school. Currently, He keeps working on the culinary frontlines as head chef at [Bifteck Kawamura Premium Kitashinchi restaurant].

荒井　拓也 Takuya Arai

Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch 雌牛専門店　板前焼肉一牛　心斎橋本店 Minamisemba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

尾形　陸Riku Ogata

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.

尾形　陸Riku Ogata

IL TEATRINO DA SALONE IL　TEATRINO　DA　SALONE Hiroo, Tokyo Italian,Italian/French / Italian / Pasta

岡野　裕太Yuta Okano

Traveled to Italy at a young age and became acquainted with cuisines of many regions

Chef Okano was born in Osaka in 1986. Seeing as his childhood home was a sushi shop, he naturally desired to be a chef. At age 18, he started working and training at an Italian restaurant in his hometown, and in 2009, he decided go to Italy. For three years and ten months, he gained experience working in Italian restaurants in Piedmont, Marche, and Campania, mastering both traditional and reconstructed Italian dishes. When he returned to Japan in 2013, he began working as sous chef at QUINTOCANTO, and started his current position in May 2015.

岡野　裕太Yuta Okano

Fukunoi Ichinomatsu 福の井　一乃松 Fukui Station, Fukui Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

坂　勇哉Yuya Saka

Serves seasonal Japanese cuisine and pays particular attention to the presentation and tableware

Born in 1980 in Fukui Prefecture. Upon graduating from the Tsuji Culinary Institute in Abeno, Osaka, he trained at a Japanese restaurant in Kyoto. Later, he joined [Fukunoi Ichinomatsu] in Fukui, and now leads the team as its head chef. Renowned for seasonal dishes made with fresh ingredients in accordance to the fundamentals of Japanese cuisine. These foods are presented beautifully on exquisite plates. The chef visits a variety of restaurants himself and is constantly honing his skills. Making Japanese food makes him "glad he was born Japanese."

坂　勇哉Yuya Saka

Kyoto Gion Kawamuraryorihei 京都祇園　川村料理平 Gion, Kyoto Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Kaiseki (traditional multi-course meal)

川村　良平Ryohei Kawamura

He started his cooking career at the age of 15

He entered the world of cooking at the age of 15, starting his training at a well-established Japanese cuisine restaurant in the Osaka Minami area. After that he worked as a chef for 17 years before he became independent. In 2012, he opened [Kawamuraryorihei] in Gokomachi of Kyoto and their Japanese cuisine, prepared with selected seasonal ingredients, became popular. In the fifth year after opening, in 2016, his second restaurant [Kyoto Gion Kawamuraryorihei] was opened. At the moment, he spends his days polishing his skills while appreciating his customers and the people around him who have supported him from the beginning until now.

川村　良平Ryohei Kawamura

SHISHA LOUNGE MARRAKECH シーシャラウンジマラケシュ Tenjin, Fukuoka Dining Bar,Dining bar

佐藤あゆみAyumi Sato

This restaurant provides enjoyable meals with excellent customer service, from Western to Middle Eastern cuisine.

Ms. Sato was born in Fukuoka. Her motto is "Providing every dish with careful preparation by hand." That drives her to work on everything from snacks that go well with alcoholic beverages to solidly made food and dessert. Her restaurant serves an unending variety of cuisine with a Western base, including Middle Eastern cuisine. The food itself creates the atmosphere of the restaurant. To provide delicious and highly satisfying food to customers, she uses her skills every day to charm guests with carefully made food.

佐藤あゆみAyumi Sato

Steak Kaiseki Miyako Kasuga ステーキ懐石　都春日 Fukuyama/Fuchu, Hiroshima Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling) / Wine

柳原　隆司Takashi Yanagihara

Mr. Yanagihara warmly welcomes guests with his wealth of experience and thoughtful attention to detail.

He joined Steak Kaiseki Miyako Kasuga in 1999. Having studied a wide range of genres, such as Western cuisine and teppanyaki, he gained a wealth of experience. Currently, he serves many guests as head chef and produces blissful moments filled with deliciousness and comfort. He welcomes guests with his skill in bringing out the best of the ingredients and his elegance in directly delivering the deliciousness of the food.

柳原　隆司Takashi Yanagihara

Jizakanaya Hamamatsucho Branch 海鮮問屋地魚屋浜松町店 Hamamatsucho/Daimon, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

奥山　直之Naoyuki Okuyama

Delivering smiles to customers through fresh fish cuisine.

Mr. Okuyama was born in 1974 in Yamagata. He has been interested in cooking ever since he was young. He learned of the joys of cooking at a dining establishment where he worked part-time during his student days and was drawn in by the world of food. He learned various knowledge and skills, such as Hokkaido cuisine, Kyoto cuisine, sushi, and Kaiseki cuisine - all of which have made him the chef he is today. Utilizing his over 20 years of experience, he now works as head chef and pours his efforts into developing the menu and raising future generations of chefs.

奥山　直之Naoyuki Okuyama

Beef-Professional private Shinjuku Main Branch 完全個室牛の達人 private 新宿本店 Shinjuku East Exit/Kabukicho, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine

堀江　直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江　直人Naoto Horie

Miyajimazushi Maimon 宮島鮨まいもん Hatsukaichi/Otake, Hiroshima Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

原田直幸Naoyuki Harada

Mr. Harada offers a "luxurious time" with the finest ingredients.

He was born in 1994 in Hiroshima. After graduating from culinary school, he worked for the world-famous "Al che-cciano", an Italian restaurant group. He returned to Hiroshima in 2015 with the opening of Miyajima Bocca Al-che-cciano, the predecessor of Miyajimazushi Maimon. He worked as a sous chef and manager at the restaurant. When it closed, he went to Kanazawa to learn sushi. In 2020, he was appointed as manager with the opening of Miyajimazushi Maimon. He pursues genre-defying deliciousness with the techniques he has gained in Italian cuisine and sommelier knowledge.

原田直幸Naoyuki Harada

Funachu Asakusa-hanakawado Branch 鮒忠　浅草花川戸店 Asakusa, Tokyo Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Unagi (eel)

瀬谷　重勝 Shigekatsu Seya

As he built his career, Mr. Seya chose to become a professional chef to utilize the skills and sensitivities he had cultivated.

He was born in 1976 in Chiba. When he was in high school, he worked part-time at Funachu, which led him to pursue a career as a chef. At first, it was just a job, but as he learned culinary skills, he became fascinated with the depth of cooking, and 30 years passed. Currently, he is fully demonstrating his experience and passion at the Funachu Asakusa-hanakawado branch, which opened in May 2018.

瀬谷　重勝 Shigekatsu Seya

Takeya Gyuuniku-ten 竹屋牛肉店 Tsu, Mie Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak

竹谷　直記Naoki Takeya

Mr. Takeya is the owner who continues to pursue Matsusaka beef, providing enjoyable moments of food and smiles.

He was born in 1976 in Mie. From a young age, he was familiar with the restaurant industry, including helping out at his older brother's yakiniku restaurant. In 2007, he opened Takeya Gyuuniku-ten. Hoping to "convey the true taste of Matsusaka beef," he decided, after repeated trial and error, to set its own standards for purchasing the beef. He believes that the appeal of yakiniku is that it is "fun" and considers not only the cooking area but also the conversation and atmosphere at the table to be important. As such, the restaurant delivers the deliciousness that supports this enjoyment to the visiting people.

竹谷　直記Naoki Takeya

Firenze Kita-Kyushu フィレンツェ北九州 Yahatahigashi-ku, Fukuoka Italian,Italian/French / General / Italian / Mediterranean

高木　真義Masayoshi Takaki

Destined for Western cuisine since birth, this chef spares no time or effort in his approach

Born in Fukuoka Prefecture in 1982, Chef Takaki grew up in a family that managed a Western food restaurant where he watched both his parents cook since childhood. He learned by imitation, and naturally his opportunities to help out in the kitchen increased as he grew up. Training at the Western restaurant, he built up his fundamentals as a chef, improving his skills along the way. He now cooks at Italian restaurant Firenze Kita-Kyushu, putting his whole heart into every dish, operating on the ideal of sparing no effort to make food that has soul.

高木　真義Masayoshi Takaki

Nihon Yakiniku Hasegawa Omotesando branch 日本焼肉はせ川　表参道店 Omotesando/Aoyama, Tokyo Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Wine

齊藤綱二Koji Saito

Mr. Saito, a dedicated Japanese cuisine artisan, explores the possibilities of Yakiniku.

He is from Chiba. After graduating from a vocational school, he began his culinary training at a cookshop in Tokyo. Later, he had the opportunity to meet Mr. Masuda, the company's executive chef, and spent 12 years honing his skills in Japanese cuisine, Tea Kaiseki (tea-ceremony dishes), and Shojin Ryori (Buddhist cuisine), serving as his right-hand person. In June 2022, he assumed the head chef position at the Nihon Yakiniku Hasegawa Omotesando branch.

齊藤綱二Koji Saito

Trattoria Pizzeria LOGIC Ikebukuro Branch Trattoria　Pizzeria　LOGIC　池袋店 Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

Hakata Motsunabe Yamanaka Hakata Branch 博多もつ鍋　やま中　博多店 Hakata Station, Fukuoka Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Sake

冨永　隆二Ryuji Tominaga

Mr. Tominaga conveys the ideas and techniques he has cultivated to his successors and maintains high-quality flavor at this long-standing restaurant.

Mr. Tominaga was born in 1969 in Saga and came to Fukuoka for his higher education. Although he had never eaten Motsunabe (offal hotpot) before then, he was captivated by the outfits at Hakata Motsunabe Yamanaka and joined as a part-time hall staff. After that, he started his career as a chef while working other jobs. At the time, motsunabe was not very well known, but he worked hard to convey how delicious it was. He focused on honing his skills and was also involved in restaurant launches. As restaurant administrator and manager, he supervises all branches.

冨永　隆二Ryuji Tominaga

Uni Senmonten Yoichiya Jikka Branch うに専門店世壱屋　余市実家店 Otaru/Yoichi/Shakotan, Hokkaido Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

石川　晴希Haruki Ishikawa

Mr. Ishikawa delivers moments of bliss to guests with a commitment to deliciousness.

He was born in 1991 in Hokkaido. Influenced by his father, who was a chef, he decided to work in a restaurant. Started his career at Otaru Narutoya, a restaurant specializing in karaage (deep-fried chicken) in Otaru City. Then, he moved to the Yoichiya Jikka Branch in 2022. He is currently the branch manager and welcomes visitors daily with his passion for Yoichi, where he was born and raised.

石川　晴希Haruki Ishikawa

Kushitei Kyobashi Ginza-itchome 串亭　京橋銀座一丁目 Kyobashi, Tokyo Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood

赤石　雄Yu Akaishi

Since school age, Mr. Akaishi has set out for a career in the culinary world.

After studying Japanese and Kyoto cuisine, he joined Real Taste Corporation from Kappo Cuisine. He has been working with his skills to make the customers' time at the counter more important. After serving as the head chef of another new restaurant, he became general chef of Kushitei. He is committed to seasonal ingredients and continues to discover new ways to use these ingredients by combining 100 percent sunflower oil with his special breadcrumbs.

赤石　雄Yu Akaishi

Restaurant ranking

Browsing history

Gion Kitagawa Hanbee

Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.

Tsukiji Bon Marché

After gaining experience at renowned restaurants in Aoyama and Ginza, Mr. Usuki further honed his skills through training in Italy.

Bifteck Kawamura Premium Kitashinchi restaurant

With his childhood passion for cooking in his heart, Mr. Arai constantly polishes his culinary skills.

Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

IL TEATRINO DA SALONE

Traveled to Italy at a young age and became acquainted with cuisines of many regions

Fukunoi Ichinomatsu

Serves seasonal Japanese cuisine and pays particular attention to the presentation and tableware

Kyoto Gion Kawamuraryorihei

He started his cooking career at the age of 15

SHISHA LOUNGE MARRAKECH

This restaurant provides enjoyable meals with excellent customer service, from Western to Middle Eastern cuisine.

Steak Kaiseki Miyako Kasuga

Mr. Yanagihara warmly welcomes guests with his wealth of experience and thoughtful attention to detail.

Jizakanaya Hamamatsucho Branch

Delivering smiles to customers through fresh fish cuisine.

Beef-Professional private Shinjuku Main Branch

Offering the finest quality Japanese beef at a reasonable price.

Miyajimazushi Maimon

Mr. Harada offers a "luxurious time" with the finest ingredients.

Funachu Asakusa-hanakawado Branch

As he built his career, Mr. Seya chose to become a professional chef to utilize the skills and sensitivities he had cultivated.

Takeya Gyuuniku-ten

Mr. Takeya is the owner who continues to pursue Matsusaka beef, providing enjoyable moments of food and smiles.

Firenze Kita-Kyushu

Destined for Western cuisine since birth, this chef spares no time or effort in his approach

Nihon Yakiniku Hasegawa Omotesando branch

Mr. Saito, a dedicated Japanese cuisine artisan, explores the possibilities of Yakiniku.

Trattoria Pizzeria LOGIC Ikebukuro Branch

Hakata Motsunabe Yamanaka Hakata Branch

Mr. Tominaga conveys the ideas and techniques he has cultivated to his successors and maintains high-quality flavor at this long-standing restaurant.

Uni Senmonten Yoichiya Jikka Branch

Mr. Ishikawa delivers moments of bliss to guests with a commitment to deliciousness.

Kushitei Kyobashi Ginza-itchome

Since school age, Mr. Akaishi has set out for a career in the culinary world.