Chef search result : Page 36

Hakata Motsunabe Yamanaka Ohashi Main Branch 博多もつ鍋　やま中　大橋本店 Minami-ku, Fukuoka Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine

山中　幸一Koichi Yamanaka

An advisor who has maintained a particular taste since the days just after the founding of the company.

Mr. Yamanaka was born in 1952 in Kanagawa Prefecture. He began his career by working at a dining establishment in Okayama. At around the same time, his older brother, who was staying and working in Fukuoka, influenced by a friend native to that area, established the restaurant Hakata Motsunabe Yamanaka in 1984. The restaurant quickly became very popular, and his brother asked Mr. Yamanaka to help, leading to his joining the company in 1987. He then continued to show off his skills as a chef in the restaurant. Currently, he is working as an advisor for HHakata Motsunabe Yamanaka Ohashi Main Branch, taking an active role in the workplace.

山中　幸一Koichi Yamanaka

Trattoria&Pizzeria&BAR LOGIC Nagano Trattoria&Pizzeria&BAR LOGIC 長野 Nagano, Nagano Italian,Italian/French / Italian / Pasta / Pizza

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

Kappou Toumyou 割烹　燈明 Ginza, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

Tori Ni Koishita Hi Teradacho Branch 鶏に恋した日　寺田町店 Ikuno/Hirano, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shio Ramen (salt-flavored ramen) / Tsukemen (noodles served separately from dip soup)

中田　歩Ayumu Nakata

Mr. Nakata works in the kitchen every day with the motto of conveying deliciousness.

He wanted to "make people smile and feel happy by eating delicious food," which is why he decided to pursue a career as a chef. He started his career in earnest at an izakaya (Japanese-style pub) and began training in cooking with the goal of becoming independent. After accumulating experience over about seven years, he launched the group's own brand in 2021, opening Tori Ni Koishita Hi Yao Branch. The second store, Teradacho Branch, opened in 2023, and now he is preparing for the launch of the third store.

中田　歩Ayumu Nakata

Kagoshima Karen Ginza Branch 鹿児島華蓮銀座店 Ginza, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Steak / Shochu

下山　昭男Akio Shimoyama

Mr. Akio Shimoyama loves cooking since he was young, and chose a job that could make people happy.

Mr. Shimoyama was born in 1965 in Aomori. As a child, he was captivated by French cuisine when he saw the television drama series "The Emperor's Cook," which led to him aiming to become a chef when he was 18. He trained at a specialty restaurant in Tokyo, then went to France when he was 28, where he learned authentic flavors. After returning to Japan, he worked as a chef in Ginza, the most exciting area in the country. At one point, he became truly impressed by Kagoshima's black beef and black pork when he visited that area to study tea. It led him to work at the Ginza branch of Kagoshima Karen since July 2023.

下山　昭男Akio Shimoyama

Tenma Sakaba Sushikin 天満酒場　すし金 Tenjinbashi/Tenjinbashi-suji, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Oden

竹地　輝昌Terumasa Takechi

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

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

Shutoku 2nd Branch 秀徳2号店 Tsukiji, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)

福里　優一郎Yuichiro Fukusato

Inspired by a sushi chef during elementary school, Mr. Fukusato aspired to become a sushi chef and continues to hone his skills daily.

He was born in 1979 in Tokyo. In elementary school, he visited a sushi restaurant with his family. He was fascinated by the sight of sushi chefs making sushi and aspired to become a sushi chef himself. At 17, he began training as a sushi chef at Tsukiji Sushiko. Afterward, he honed his skills by working at various sushi restaurants throughout Tokyo. Finally, he joined Shutoku in 2012. Currently, he serves as the manager of Shutoku 2nd Branch, where he continues to uphold the taste of this renowned restaurant.

福里　優一郎Yuichiro Fukusato

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

Nikuju Hokusai 肉重北斎 Shijokawaramachi/Teramachi, Kyoto Steak,Yakiniku/Steak / Japanese Beef Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew)

長谷川　竜介Ryusuke Hasegawa

Mr. Hasegawa assists guests in making good memories with friendly service and smiles.

He was born in 1978 in Kyoto. After working in the education industry for a long time, he became the manager of Nikuju Hokusai in April 2024 by chance. The restaurant aims to serve food within five minutes as a "fast food restaurant of Nikuju." However, that is certainly not the only thing he values. He also cares about communicating with guests and is good at capturing their needs instantly. With his experience, he is dedicated to providing a friendly and welcoming atmosphere.

長谷川　竜介Ryusuke Hasegawa

Nihon Yakiniku Hasegawa Ginza Main Branch 日本焼肉　はせ川　銀座本店 Ginza, Tokyo Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Sake

益田　宜明Noriaki Masuda

A chef who specializes in Japanese cuisine creates possibilities for new yakiniku dishes.

Mr. Masuda was born in 1974 in Kanagawa. After graduating from high school, he entered the world of Japanese cuisine at 18. His chef career began at a ryokan(Japanese hotel) in Izu, Shizuoka. Later, he moved to Tokyo and worked at various Japanese restaurants throughout Tokyo city. As a chef dedicated to traditional Japanese cuisine, he has served numerous food connoisseurs. At Hasegawa, he combines his acquired skills and carefully selected ingredients to create new possibilities for yakiniku (Japanese barbecue).

益田　宜明Noriaki Masuda

Kawaei 川栄 Akabane, Tokyo Japanese,Japanese / Unagi (eel)

石井　勇介Yusuke Ishii

This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.

He was born in Tokyo in 1986. After graduating from high school and working in a different industry, he decided at the age 20 of that he was going to take over the family business, [Kawaei], someday. He set the goal of achieving the skill set of his father, the chef of the restaurant before he took over, and learned by observing him. In his 10th year working there, although he still said [my father is still a much better chef than I am], the previous generation watched over his technique as he took over the restaurant. While preserving the techniques passed down from his grandfather, he also takes a flexible approach to the changing era. In this way, he is aiming to establish a new style for the restaurant.

石井　勇介Yusuke Ishii

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

Kappo Hakutaka 割烹白鷹 Nagarekawa/Yagembori, Hiroshima Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop

河口　洋平Yohei Kawaguchi

He succeeded his family business as he found in Tokyo that working at a kitchen counter was fun and made him happy.

Born in 1975 in Hiroshima Prefecture. His grandmother is the founder of [Hakutaka]. As the restaurant was a part of his daily life since he was small, naturally he decided to be a chef. He went up to Tokyo after graduating from high school and had training at [Tsuyama], a kappo (traditional Japanese) restaurant in Akasaka for about 5 years, then worked as an opening staff at a Japanese restaurant in Roppongi. In Tokyo, he learned cooking techniques and realized that it was fun working as a chef at a kitchen counter. He went back to his hometown and worked at [Hakutaka] run by his family, and became the 3rd generation at the age of 28.

河口　洋平Yohei Kawaguchi

Yakitori Shouchan Ebisu 焼き鳥　ショウチャン　恵比寿 Ebisu, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

沼澤　貴宏Takahiro Numasawa

Mr. Numasawa continues to hone his skills to gain solid culinary expertise.

He was born in 1979 in Yamagata. He chose to become a chef because of his desire to acquire professional skills and a love for cooking. After moving to Tokyo, he gained a variety of experiences. From 2022, he has been the chef at Yakitori Shouchan Ebisu.

沼澤　貴宏Takahiro Numasawa

Unagi-ka Shibafuku-ya うなぎ家　しば福や Nagoya Station, Aichi Japanese,Japanese / Unagi (eel) / Donburi (rice bowl) / Hitsumabushi (eel bowl)

柴田　哲滝Satoru Shibata

He went from observing his father who was farming eel, to entering the cooking field.

He was born in 1972 in Aichi prefecture. Observing his father who was an eel farmer, he was fascinated with eels and eel cuisine. Though he worked once as a foreman in the construction industry, he left the industry to start training as a chef in 2003 at [Sumiyaki Unafuji] in Nagoya. After working as its master chef and manager, he went independent and finally opened [Unagi-ka Shibafuku-ya].

柴田　哲滝Satoru Shibata

Dashi Shabu Obanzai OKAKA Tokyo 出汁しゃぶおばんざい　おかか　東京 Otemachi, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Sake

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

内間　洋喜Hiroki Uchima

Mr. Uchima jumped back into the world of cooking after other experiences and now works hard to make delicious Motsu Nabe (offal hotpot).

Mr. Uchima was born in 1986 in Fukuoka. After graduating from culinary school, he started working at a hotel, beginning his career in the Western food department. He then resigned from that hotel and built up his experience at a restaurant and izakaya (Japanese pub). His next step after that was to try out the life of a salesman. Still, his attraction to dining was reignited, and he challenged himself to enter that world again. He joined the Hakata Motsunabe Yamanaka Akasaka Branch in 2018 and now shows off his skills as both the restaurant's assistant manager and chef.

内間　洋喜Hiroki Uchima

Nihonryori Tomita 日本料理とみた Kumamoto, Kumamoto Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

冨田　浩Hiroshi Tomita

Mr. Tomita presents the quintessence of Japanese cuisine in a Japanese setting, with dishes that are rich in flavor and make the most of seasonal ingredients.

He was born in 1969 in Kumamoto. The owner of Nihonryori Tomita. While working part-time at a Japanese restaurant, he was praised for the delicious rice balls he made, which awakened his enjoyment of working in the food industry. He trained at a Japanese restaurant in Tokyo for five years, aspiring to become a professional. After returning to Kumamoto and working for many years as a sous chef at a traditional Japanese restaurant and a chef at a Japanese restaurant, he founded his current restaurant in 2008. The restaurant was moved to its current location in 2020. He attracts guests from Japan and abroad with seasonal delicacies and cordial hospitality in an elegant Japanese space.

冨田　浩Hiroshi Tomita

Beef-Professional Ginza 牛の達人　GINZA Ginza, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Korean

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

Restaurant ranking

Browsing history

Hakata Motsunabe Yamanaka Ohashi Main Branch

An advisor who has maintained a particular taste since the days just after the founding of the company.

Trattoria&Pizzeria&BAR LOGIC Nagano

Sennaritei Shinkabou

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

Kappou Toumyou

Tori Ni Koishita Hi Teradacho Branch

Mr. Nakata works in the kitchen every day with the motto of conveying deliciousness.

Kagoshima Karen Ginza Branch

Mr. Akio Shimoyama loves cooking since he was young, and chose a job that could make people happy.

Tenma Sakaba Sushikin

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

Shutoku 2nd Branch

Inspired by a sushi chef during elementary school, Mr. Fukusato aspired to become a sushi chef and continues to hone his skills daily.

YOSHIKI FUJI

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

Nikuju Hokusai

Mr. Hasegawa assists guests in making good memories with friendly service and smiles.

Nihon Yakiniku Hasegawa Ginza Main Branch

A chef who specializes in Japanese cuisine creates possibilities for new yakiniku dishes.

Kawaei

This young, 3rd-generation chef is polishing his skills under the watchful eyes of predecessor who is his teacher and his goal at the same time.

Shima ShabuShabu NAKAMA

Mr. Kurokawa is a wandering chef who travels the world.

Kappo Hakutaka

He succeeded his family business as he found in Tokyo that working at a kitchen counter was fun and made him happy.

Yakitori Shouchan Ebisu

Mr. Numasawa continues to hone his skills to gain solid culinary expertise.

Unagi-ka Shibafuku-ya

He went from observing his father who was farming eel, to entering the cooking field.

Dashi Shabu Obanzai OKAKA Tokyo

Hakata Motsunabe Yamanaka Akasaka Branch

Mr. Uchima jumped back into the world of cooking after other experiences and now works hard to make delicious Motsu Nabe (offal hotpot).

Nihonryori Tomita

Mr. Tomita presents the quintessence of Japanese cuisine in a Japanese setting, with dishes that are rich in flavor and make the most of seasonal ingredients.

Beef-Professional Ginza

Offering the finest quality Japanese beef at a reasonable price.