Chef search result : Page 3

Teppanyaki Cocoro (Grand Park Otaru) 鉄板焼きこころ（グランドパーク小樽） Otaru/Yoichi/Shakotan, Hokkaido Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling)

始閣　清和Kiyokazu Shikaku

Mr. Shikaku was impressed at the restaurant of fate and entered the way of a chef. The guest's smile is his treasure.

While working for an insurance company, his boss took him to a restaurant where he was so impressed that he decided to enter the culinary world. Starting with New Otani Inn Sapporo, he has trained at Crescent Hotel, Rusutsu Resort, and Niseko Northern Resort An'nupuri. At Teppanyaki Cocoro, he serves teppanyaki dishes using Hokkaido specialty ingredients such as beef fillet and sirloin of Hokkaido brand Shiraoi beef and fresh seafood caught in Otaru and the surrounding waters of Hokkaido.

始閣　清和Kiyokazu Shikaku

Binchotan Steak Ro Sakai 備長炭ステーキ炉sakai Yabacho/Osu/Kamimaezu/Tsurumai, Aichi Steak,Yakiniku/Steak / General / Steak / Wine

上田　徹也Tetsuya Ueda

Mr. Ueda thinks of his guests and delivers moments of joy.

He was born in 1973 in Aichi. After working part-time as a student, he chose to become a chef. He is currently working as a chef at Sakai, which inspired him to pursue a career in food and beverage. He coordinates excellent courses, which are derived from the selected ingredients of each day, to suit each guest without being restricted by the menu. Creating a restaurant where customers can enjoy more than just eating is important to him.

上田　徹也Tetsuya Ueda

Kitashinchi THE 北新地　坐 Kita-Shinchi, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Japanese Sosaku (creative cuisine) / Wine

河原　瑞樹Mizuki Kawahara

Valuing dialogue with guests, an experienced chef opens up a new frontier.

Mr. Kawahara was born in 1992 in Kagawa. After graduating from a vocational school, he studied at an Italian restaurant in Osaka for 6 and a half years and also experienced Bridal French in Tokyo for 3 years. In search of new stimulation, he joined Kitashinchi THE, which opened in March 2024. Not only does he stand in the kitchen, but he also feels happy to see the reaction to the food up close by facing the guests directly through the counter. His cuisine is special, served with heartwarming exchanges.

河原　瑞樹Mizuki Kawahara

Yakitori Kagura やきとり神楽 Higobashi, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

中西　和慶Kazuyoshi Nayanishi

Mr. Nakanishi's career began helping his grandmother in her restaurant since childhood.

He was born in 1995 in Osaka. His grandmother was a chef, and he started helping her when he was a child. While helping his grandmother, he learned the joy of cooking and decided to become a chef as his future dream. After graduating from school, he entered the culinary world and began training. He worked at a steak restaurant for 9 years, honing his skills. Currently, he is the manager of Yakitori Kagura, which opened in October 2024. He also values his ties with the producers of chicken and vegetables by visiting the places where they are produced.

中西　和慶Kazuyoshi Nayanishi

Yakiniku Kappo Hajime 焼肉割烹はじめ Susukino, Hokkaido Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

久保　沙佑Sasuke Kubo

Experienced in many renowned restaurants in Hokkaido, Mr. Kubo proposes special yakiniku along with the producer's passion.

He was born in 2001 in Hokkaido. After experiencing several popular Yakiniku restaurants in Hokkaido, including Shimadaya, Nikudokoro Ginbeko, and Yakiniku Gurumanzu Ito, he joined Yakiniku Kappo Hajime in April 2024. In addition to meat, he offers a wide variety of attractive ingredients from producers throughout Hokkaido to numerous guests.

久保　沙佑Sasuke Kubo

Takuan Botantei たくあん・牡丹亭 Nishi-Shinjuku, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak

贄田　道浩Michihiro Nieda

Mr. Nieda is a chef constantly engaged in research, putting his heart and soul into each dish with his years of experience and knowledge.

He was born in Saitama. He is a chef who has devoted himself to Japanese cuisine since graduating from a culinary school. After 5 years of training at another branch, he now leads the kitchen at Takuan Botantei as the head chef. His sincere attitude toward cooking and his extensive knowledge are his weapons. His sincere attitude is reflected in his cooking, which is beautifully expressed in his delicate serving style and flavor adjustments. His cuisine, where he puts his heart and soul into each dish, always attracts visitors.

贄田　道浩Michihiro Nieda

Sushi Restaurant SAIKA 寿し処　彩華 Otaru/Yoichi/Shakotan, Hokkaido Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

永山　亮Ryo Nagayama

Mr. Nagayama is a single-minded sushi and Japanese food artisan who fulfilled his longtime dream after finishing his training.

Mr. Nagayama was born in 1977 in Hokkaido. He resolved to become a chef after hearing the praise of customers, who thought his food was delicious, at a part-time job during his school days. These comments gave him joy and a sense of purpose. After graduating high school, he began studying at a sushi restaurant in Otaru-shi. He admired the senior artisans there and started thinking he wanted to have his own sushi restaurant one day. With his 22 years of the learning experience, he struck out on his own. After opening Sushi Restaurant Saika, he also opened Otaru Robatayaki Hakkaku in June 2020. Sushi Restaurant Saika moved to its present location in March 2022 and continues to this day.

永山　亮Ryo Nagayama

Ryouriya Somekawa 料理屋　染川 Gotanda, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

染川　昌裕Masahiro Somekawa

The Chef's Recommendations

Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.

He was born in 1976 in Kagawa. He began training at Nicho, a long-established Ryotei (Japanese restaurant) in his hometown and honed his skills at a Japanese restaurant in a hotel in Omi-Hachiman, Shiga. He then moved to Tokyo, where he studied at the Ginza branch of the famous Ryokan "Kagaya," which has its main restaurant in Wakura Onsen, Ishikawa, and also worked as the head chef of the restaurant's Tokyo Ariake branch. In 2015, he established his own restaurant, Somegawa, in Ikedayama, a historical residential place on high ground in the Jonan area. His seasonal omakase course, which is based on his belief that "cuisine makes people happy," is well-known among food connoisseurs.

染川　昌裕Masahiro Somekawa

Agu-buta-shabu Izakaya Hakuryu Nishiki あぐー豚しゃぶ居酒屋　はくりゅう　錦 Nishiki-sanchome, Aichi Izakaya (Japanese tavern),Taverns / Shabu-shabu (boiled meat slices) / Okinawa Soba (noodles) / Okinawa Cuisine

杉崎　栄二Eiji Sugisaki

Mr. Sugisaki is a professional chef who continues to carefully express Japanese traditions with a quietly burning passion.

He was born in 1970 in Gifu. Although he chose the path of a chef on the advice of a relative, he was drawn to it and pursued a career in Japanese cuisine. After training at a famous restaurant in Kyoto, he honed his skills and sensibility while working as a chef at numerous restaurants. His experience and solid skills were highly evaluated, and he became the head chef at Agu-buta-shabu Izakaya Hakuryu Nishiki. He is an artisan chef who carefully prepares each dish in a quiet manner. His hands produce superb cuisine, a harmony of Japanese tradition and modern sensibilities.

杉崎　栄二Eiji Sugisaki

Unagi House Shinoya Unagi House 志の家 Kinshicho/Sumiyoshi, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / General

辻　光洋Mitsuhiro Tsuji

The basic idea is, "I would like to go to a restaurant like that." All is about making a restaurant from the customer's point of view.

Mr. Mitsuhiro Tsuji was born in 1967 in Hokkaido. Making the most of his time at home with the Corona disaster, he discovered the appeal of cooking and honed his skills entirely on his own. Drawing from his experience as an executive in a web-related company, he brought a fresh perspective to eel cuisine. His versatile skills cover designing menus, pop-ups, pamphlets, and signboards. Driven by the idea of creating a restaurant he would love to visit, he established Unagi House Shinoya.

辻　光洋Mitsuhiro Tsuji

Teppanyaki Sangamori 鉄板焼　三ケ森 Kego, Fukuoka Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Soba (noodles)

松尾　光晴Mitsuharu Matsuo

Offering an exceptional dining experience that draws from extensive expertise, particularly in teppanyaki cuisine.

Mr. Matsuo was born in 1980 in Fukuoka. He is the owner of Teppanyaki Sangamori. Trained at a teppanyaki restaurant in Ginza, Tokyo, he mastered judging and cooking black beef and premium seafood. To further broaden his culinary expertise in Japanese cuisine, he also gained experience at a sushi restaurant and a Japanese restaurant in Fukuoka, and learned the art of hand-making soba noodles at a soba shop in Sapporo. Culminating his extensive experience, he opened his current restaurant in 2009. It has grown to be a popular restaurant in Fukuoka because of its unique concept of offering teppanyaki, fresh fish, and soba noodles all in one restaurant. Moving to the current building in 2020, the restaurant continues to add color to Tenjin's dining scene.

松尾　光晴Mitsuharu Matsuo

Sakanaya Soma Kurume Branch さかな家そう馬　久留米店 Kurume, Fukuoka Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Whisky

Sakanaya Soma Yanagawa Branch さかな家そう馬　柳川店 Yanagawa/Omuta/Chikugo, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Wine

SUSHI-FUMI 鮨　ふみ Fukushima/Noda, Osaka Sushi,Japanese / Sushi / General / Sashimi (raw fish)/Seafood

平谷　史郎Fumio Hiraya

Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.

He was born in 1977 in Osaka. After graduating from culinary school, he started his training as a sushi chef at the long-established Fukukizushi Nihonbashi Main Branch in Osaka. For eight years, he studied the meticulous handcrafting of Edomae-zushi at this restaurant, which originated in Yanagibashi, Tokyo. He then studied at Sushi Noguchi in Kitashinchi and opened his restaurant, SUSHI-FUMI, in Fukushima in the fall of 2015. His meticulous and time-consuming work conveys the authentic taste and spirit of Edomae sushi. As a sake connoisseur, he has a reputation for selecting sake brands and his ability to heat sake at the right time.

平谷　史郎Fumio Hiraya

Miyagawacho Tensho 宮川町天匠 Gion, Kyoto Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal)

長谷川　隆次Ryuji Hasegawa

Mr. Hasegawa is an experienced chef who kept the taste of a long-established Japanese-style inn.

He was born in 1976 in Hokkaido. A part-time job in high school led him to become a chef. He has been working at a Japanese restaurant since his early days and has honed his skills, mainly in Japanese cuisine. He has been working in Kyoto since the age of 22. He spent 20 years as a chef at Tempura Yoshikawa in Tominokoji, Kyoto, and was the head chef for 18 years, maintaining the restaurant's taste. After that, he became independent and opened Miyagawacho Tensho.

長谷川　隆次Ryuji Hasegawa

BAR SMOKED Kotobuki Ibushi Kobo バルスモーク寿燻工房 Asakusa, Tokyo Japanese,Japanese / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine

蒲池　修Osamu Kamachi

Mr. Kamachi has honed his skills at famous restaurants in various regions and delivers original smoked dishes.

He was born in 1968 in Fukuoka. Started his career as a chef in Fukuoka and moved to France at 25. He has trained at renowned restaurants, including a three-star Michelin restaurant and a Japanese restaurant in New York City, USA. After returning to Japan, he worked as a saucier at Kawasaki Nikko Hotel and as a chef at restaurants in Ginza and Tsukishima. In 2019, he opened his own restaurant, BAR SMOKED Kotobuki Ibushi Kobo and continues to make Japanese-style dishes using French skills and fresh ingredients.

蒲池　修Osamu Kamachi

Sumibiyaki Taishusakaba Mikuriya 炭火焼大衆酒場御厨 Sasazuka, Tokyo Japanese,Japanese

渡邉　大介Daisuke Watanabe

Providing seasonal ingredients from various directions, Japanese, Western ,and Chinese.

Mr. Watanabe was born in 1991 in Nagano. The reason why he entered the food and beverage industry was part-time at an izakaya (Japanese pub) when he was a student. He has worked as a manager and head chef in various genres of restaurants in Tokyo. With his experience, he works to please customers by using seasonal ingredients from multiple styles of Japanese, Western, and Chinese cuisine without being limited to only Japanese cuisine.

渡邉　大介Daisuke Watanabe

Shousui 小粋 Akasaka, Fukuoka Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Sake

園田　博文Hirofumi Sonoda

Proudly serving seasonal ingredients prepared with techniques cultivated over many years of experience.

Mr. Sonoda was born in 1979 in Oita. His love of cooking led him to experience many hotels and inns in addition to part-time work in the food and beverage industry, building up a career as a chef. In 2014, he became independent and opened Shousui.

園田　博文Hirofumi Sonoda

Sushi Shinkai 鮨　信海 Akasaka, Tokyo Sushi,Japanese / General / Sushi / Sake

小池　晃賢Akinori Koike

Dedicated solely to sushi and Japanese cuisine. Producing delicious side dishes and nigiri with skillful and careful work.

Mr. Koike was born in 1975 in Shizuoka. He is a head chef at Sushi Shinkai. Growing up in the coastal city of Numazu, a seafood paradise, he has enjoyed a wide array of fish since childhood. Started his career in the Japanese cuisine restaurant of a high-class hotel in his hometown, he learned the techniques and nuances of Japanese cooking. In addition, attracted by the depth of sushi, he gained experience under a trusted master sushi chef and also worked in a sushi restaurant. Later, he got a connection with the current restaurant, which originated in Shizuoka, and took his current position at the opening in June 2023. Since then, he has been dedicated to offering genuine flavors in a warm and welcoming environment at affordable prices.

小池　晃賢Akinori Koike

Okome to Wagyu Nakatake お米と和牛なか武 Ginza, Tokyo Japanese,Japanese / General / Japanese Beef Steak / Japanese Sosaku (creative cuisine)

伊藤　寛夫Hiroo Ito

A master of Japanese cuisine provides a luxurious dining experience.

Mr. Ito was born in 1969 in Tokyo. He is an experienced chef who has built a career in Japanese cuisine across various regions of Japan. Currently, he is the head chef at Okome to Wagyu Nakatake in Ginza. He offers a luxurious dining experience that delights all the senses, featuring carefully selected wagyu beef, the finest rice, and other exquisite ingredients.

伊藤　寛夫Hiroo Ito

Restaurant ranking

Browsing history

Teppanyaki Cocoro (Grand Park Otaru)

Mr. Shikaku was impressed at the restaurant of fate and entered the way of a chef. The guest's smile is his treasure.

Binchotan Steak Ro Sakai

Mr. Ueda thinks of his guests and delivers moments of joy.

Kitashinchi THE

Valuing dialogue with guests, an experienced chef opens up a new frontier.

Yakitori Kagura

Mr. Nakanishi's career began helping his grandmother in her restaurant since childhood.

Yakiniku Kappo Hajime

Experienced in many renowned restaurants in Hokkaido, Mr. Kubo proposes special yakiniku along with the producer's passion.

Takuan Botantei

Mr. Nieda is a chef constantly engaged in research, putting his heart and soul into each dish with his years of experience and knowledge.

Sushi Restaurant SAIKA

Mr. Nagayama is a single-minded sushi and Japanese food artisan who fulfilled his longtime dream after finishing his training.

Ryouriya Somekawa

Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.

Agu-buta-shabu Izakaya Hakuryu Nishiki

Mr. Sugisaki is a professional chef who continues to carefully express Japanese traditions with a quietly burning passion.

Unagi House Shinoya

The basic idea is, "I would like to go to a restaurant like that." All is about making a restaurant from the customer's point of view.

Teppanyaki Sangamori

Offering an exceptional dining experience that draws from extensive expertise, particularly in teppanyaki cuisine.

Sakanaya Soma Kurume Branch

Sakanaya Soma Yanagawa Branch

SUSHI-FUMI

Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.

Miyagawacho Tensho

Mr. Hasegawa is an experienced chef who kept the taste of a long-established Japanese-style inn.

BAR SMOKED Kotobuki Ibushi Kobo

Mr. Kamachi has honed his skills at famous restaurants in various regions and delivers original smoked dishes.

Sumibiyaki Taishusakaba Mikuriya

Providing seasonal ingredients from various directions, Japanese, Western ,and Chinese.

Shousui

Proudly serving seasonal ingredients prepared with techniques cultivated over many years of experience.

Sushi Shinkai

Dedicated solely to sushi and Japanese cuisine. Producing delicious side dishes and nigiri with skillful and careful work.

Okome to Wagyu Nakatake

A master of Japanese cuisine provides a luxurious dining experience.