Chef search result : Page 37

Murakiya Hanare 村木屋はなれ Yokohama Station, Kanagawa Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood

保崎　航大Kodai Hosaki

Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.

He was born in 1996 in Kanagawa. The manager of Murakiya Hanare. During his college years, his part-time job led him to discover the appeal of restaurants that bring people smiles and joy through food. After graduation, he worked for a company but left because of his strong desire to work in the restaurant business. He started training with the goal of "owning his own restaurant." Experienced in both cooking and customer service at the famous Murakiya main branch in Yokohama, he assumed his current position in August 2023, when the sister branch opened. He has entertained a wide range of guests with Hanare's unique cuisine and space.

保崎　航大Kodai Hosaki

Unagi Komagata Maekawa Main Branch 鰻　駒形　前川　本店 Asakusa, Tokyo Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)

小林　秀之Hideyuki Kobayashi

Ever since he started working as a part-time at a unagi restaurant, unagi has become his life work.

He was born in 1975 in Chiba. After graduating from a cooking school, he started working at a sushi restaurant. He worked there for about a year, but was always feeling that the job was not for him. He then started working for an unagi (eel) restaurant as a part-timer, where he eventually became a full-time worker. He gained a wide variety of experience as an unagi chef. In 2011, he started working at Unagi Komagata Maekawa Main Branch, and is now working as a chef for this restaurant.

小林　秀之Hideyuki Kobayashi

CHIKICHIKI Temma Branch CHIKICHIKI　天満店 Tenjinbashi/Tenjinbashi-suji, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

大倉　祥幸Yoshiyuki Okura

With a quiet passion and a wealth of experience, Mr. Okura offers a dish made with the utmost attention to "grilling."

He was born in 1985 in Okayama. A part-time job in a restaurant, which he began while still a student, defined his destiny. After graduation, he once found a job in another industry. Still, his passion for the restaurant industry never cooled, and he took up the challenge again. For ten years, he honed his skills at a major yakitori chain restaurant, gaining a wide range of experience in everything from serving to cooking. Currently, he works as a Yakishi (expert in grilling) at CHIKICHIKI Temma Branch. It is his greatest pleasure to hear his guests say, "I'd like another one," as he carefully grills skewers daily.

大倉　祥幸Yoshiyuki Okura

Ristorante TSUMU RistoranteTSUMU Tsukuba, Ibaraki Italian,Italian/French / Italian / Western Sosaku (creative cuisine)

大井　健司Takeshi Oi

Mr. Oi wants to convey the good qualities of his hometown that he has learned by going outside the city and connecting them to revitalizing the local community.

He was born in 1984 in Ibaraki. Admiring his mother's excellent cooking skills, he became a chef. In 2013, he went to Italy to train at a famous restaurant. After returning to Japan, he continued to deepen his knowledge of various culinary genres and worked as a chef at renowned restaurants. Ristorante TSUMU, which opened in 2023, was the first restaurant in the southern part of the prefecture to be featured in "Gault&Millau" and has received high acclaim. He works hard every day to be the center of promoting the charms of the region.

大井　健司Takeshi Oi

Tokachi Butadon Ippin Chitose Branch 十勝豚丼いっぴん　千歳店 Chitose/Kita-Hiroshima/Eniwa, Hokkaido Butadon (pork bowl),Japanese / General / Donburi (rice bowl) / Local Japanese Cuisine

尾?　将志Masashi Ozaki

For that single word "delicious", Mr Ozaki carefully grills the pork every day.

He was born in 1983 in Hokkaido. In 2010, he entered Tokachi Butadon Ippin. After gaining experience in all the branches, he became the manager of the Chitose branch, which opened in November 2024. His earnest and honest personality and solid skills are his charms. Because he wants his guests to enjoy the aroma of grilled pork, he is conscious of cooking carefully when he is in the kitchen. Although the use of charcoal fire increases the difficulty of cooking, he gives his best effort every day to hear his guests say, "It's delicious."

尾?　将志Masashi Ozaki

Ushikoi Ikebukuro Branch 赤身焼肉のカリスマ「牛恋　池袋店」 Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak

小泉　孟Hajime Koizumi

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.

小泉　孟Hajime Koizumi

Sushi Yakushidou 鮨やくしどう Onomichi, Hiroshima Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

有田　秀一郎Syuichi Arita

Mr. Arita wants to convey the appeal of Edomae Sushi, which gives a sense of Japan's culinary culture.

He was born in Tokyo. Growing up watching his father, a sushi chef, he learned the essence of Edomae sushi and decided that he would follow the same path in the future. He trained at a sushi restaurant after working in the field of music, as he wanted to do what he loved to do and then pursue his career without any regrets. Currently, he is working at Sushi Yakushidou, which opened in April 2022. His carefully prepared nigiri (hand-formed sushi) attracts many guests.

有田　秀一郎Syuichi Arita

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

BONSAI1877 BONSAI1877 Shijo Karasuma/Karasuma Oike, Kyoto Italian,Italian/French / Italian / Pizza / Wine

鳴嶋　喜永Yoshinori Narushima

Mr. Narushima offers exquisite dishes combined with experience in Italy and Kyoto's cuisine.

He was born in 1983 in Shizuoka and began his culinary career at 20. He spent three years training in Italy, honing his skills as a chef through the local food culture and among Italian chefs. Upon returning to Japan, he worked at a Japanese pizzeria. He is currently the chef and Primo Pizzaiolo at BONSAI1877, offering unique dishes crafted with expertise gained in Italy and high-quality ingredients sourced primarily from Kyoto.

鳴嶋　喜永Yoshinori Narushima

Yufuin Sansyorou ゆふいん山椒郎 Yufuin(Yufu), Oita Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine

山田　竜也Tatsuya Yamada

To be a chef who always connects with his customers

Born in 1988 in Fukuoka, Tatsuya started his culinary career after graduating high school at 18. He had the opportunity to apprentice to Kenichi Shine, who was the head chef at the ryokan (traditional Japanese inn) "Soan Kosumosu." While studying under Kenichi, he learned everything about working in a kitchen from scratch, including skills and mindset. In 2013, Kenichi opened "Sansyouryou," and a year later, Tatsuya transferred there to work with him. By 2018, Tatsuya had become the head chef and manager. With an unwavering interest in food, he continues to surprise and entertain his guests with his cooking every single day.

山田　竜也Tatsuya Yamada

Yakiniku Tamanoya やきにく　玉乃屋 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

佐藤　優花Yuuka Sato

Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.

Ms. Sato was born in 1991 in Shimane, the restaurant manager of Yakiniku Tamanoya. Started her career in the food industry because of her passion for providing a sense of joy and relaxation through food. After initially working for a company in Osaka, she switched to the restaurant business to fulfill her desire to provide an exceptional dining experience. Since taking on the manager role at Yakiniku Tamanoya in 2021, she meticulously ensures the meat's quality daily. She is dedicated to providing the best service possible, allowing her guests to enjoy the finest quality meat with utmost satisfaction. Her attentive and warm hospitality has evoked rave reviews.

佐藤　優花Yuuka Sato

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

Teppan Dining SEEKS 鉄板Dining SEEKS Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Western Teppanyaki (iron griddle grilling)

坂野　稔Minoru Sakano

The Chef's Recommendations

Inspired by his father's cooking, Mr. Sakano has been devoted to his cooking career.

He was born in 1981 in Toyama. Influenced by the dishes his father cooked for him as a child, he naturally learned to cook because he began to cook for himself. Since working part-time in restaurants as a student, he has been pursuing a career in the food and beverage industry. Experienced working in a hotel kitchen and as a head chef at a kappo restaurant. Attracted by teppanyaki, which can be cheated, he opened his current restaurant.

坂野　稔Minoru Sakano

Shibuya Teppanyaki Rin 渋谷鉄板焼き凛 Shibuya Center-Gai/Koen-Dori, Tokyo Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

Taj Mahal Sapporo Factory Branch タージ・マハールサッポロファクトリー店 Sapporo Station, Hokkaido Indian,Other Asian / Curry / Indian Curry / Soup Curry

Deewan SinghDeewan Singh

Mr. Singh offers authentic tandoor cuisine based on his training experience in India.

He was born in India. Growing up in a family of cooks, he naturally decided to pursue a culinary career under the influence of his brothers and father. He gained various experiences in hotels all over India. In 2018, he came to Japan to replace his brother, who was the chef at Taj Mahal Sapporo Factory restaurant, when he returned to India. Specializing in tandoori cuisine, he brings the authentic flavors of India to Hokkaido.

Deewan SinghDeewan Singh

Ristorante Kurodino リストランテクロディーノ Ginza, Tokyo Italian,Italian/French / Italian / Pasta

丸山　孝一Koichi Maruyama

The Chef's Recommendations

The dream of a boy who liked cooking has come true after working in the kitchen of a renowned restaurant.

He was born in 1975 in Saitama. As he liked cooking since he was an elementary school student, when he became a high school student he started working part time at a cake shop, while belonging to a Judo club. He decided to be an Italian chef by recommendation of the cake shop owner, and entered a cooking school. In 1995, he entered the company [ENOTECA PINCHIORRI TOKYO]. After working their main branch in Florence as a patissier, he worked at Tokyo branch as the sous-chef for 5 years from 2005. His stylish dishes bring out the original tastes of the ingredients.

丸山　孝一Koichi Maruyama

Tsukishima Kaisen Monja Koboreya Nibangai 月島海鮮もんじゃ　こぼれや　二番街 Tsukishima, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Monjayaki (okonomiyaki pancakes using diluted batter) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

中島　勇樹Yuuki Nakajima

Mr. Nakajima creates the future of Monjayaki culture with unorthodox ideas.

He was born in 1986 in Tokyo. As a founding member of Koboreya, which has several branches in Tsukishima, he has worked with the company since 2015. At first, he was part of the product planning department, serving dishes to customers in the kitchen while developing new menu items. He never stopped challenging himself and created many original dishes. Currently, as the head chef of Tsukishima Kaisen Monja Koboreya Nibangai, he leads the operation of the lively restaurant.

中島　勇樹Yuuki Nakajima

Sushi Genya Miyako Rikyu 鮨げん家宮古離宮 Miyako/Other remote islands, Okinawa Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sushi / Sake

中野　弘嗣Hiroshi Nakano

Mr. Nakano is a sushi chef who trains the next generation to deliver excitement beyond the dining table.

He was born in 1978 in Osaka. Since his grandfather ran a sushi restaurant, he has been familiar with cooking from an early age. At 18, he entered the world of cooking in earnest. After honing his skills at Tsuji Culinary Institute, he trained at a long-established sushi restaurant in Osaka. Following further experience at a hotel, he opened his own restaurant, Sushi Genya, in Osaka. He also teaches part-time at his alma mater to help develop the next generation of chefs. Continuing his pursuit of "dishes that cannot be tasted at home," he listens to the voice of the ingredients and sublimates them into exquisite dishes.

中野　弘嗣Hiroshi Nakano

Italian Restaurant Tavola D'oro イタリア料理　ターヴォラ　ドォーロ Namba, Osaka Italian,Italian/French / Pasta / European / Beer

栗岡　卓佐Takusuke Kurioka

Mr. Kurioka was fascinated by authentic Italian cuisine.

During his student days, he spent time abroad and was fascinated with authentic Italian cuisine, especially the dishes served in ristorantes. After returning to Japan, he studied culinary arts at the Tsuji Culinary Institute. Upon graduation, he honed his skills at Italian restaurants in Osaka, Nagoya, and Tokyo.

栗岡　卓佐Takusuke Kurioka

Japanese Noodle Issunbousi Japanese Noodle 一寸法師 Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)

吉村　誠Makoto Yoshimura

Mr. Yoshimura brings people together with hearty ramen.

He has always had a deep love for ramen and has continued his exploration of ingredients and techniques. With many years of experience, he cares about making each bowl of ramen with care. Paying attention not only to taste but also to presentation, he emphasizes beauty and delicacy. Now, he is at Japanese Noodle Issunbousi, which has the theme of "En-musubi," meaning to connect and nurture a good relationship.

吉村　誠Makoto Yoshimura

Restaurant ranking

Browsing history

Murakiya Hanare

Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.

Unagi Komagata Maekawa Main Branch

Ever since he started working as a part-time at a unagi restaurant, unagi has become his life work.

CHIKICHIKI Temma Branch

With a quiet passion and a wealth of experience, Mr. Okura offers a dish made with the utmost attention to "grilling."

Ristorante TSUMU

Mr. Oi wants to convey the good qualities of his hometown that he has learned by going outside the city and connecting them to revitalizing the local community.

Tokachi Butadon Ippin Chitose Branch

For that single word "delicious", Mr Ozaki carefully grills the pork every day.

Ushikoi Ikebukuro Branch

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

Sushi Yakushidou

Mr. Arita wants to convey the appeal of Edomae Sushi, which gives a sense of Japan's culinary culture.

Nihon Yakiniku Hasegawa Omotesando branch

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

BONSAI1877

Mr. Narushima offers exquisite dishes combined with experience in Italy and Kyoto's cuisine.

Yufuin Sansyorou

To be a chef who always connects with his customers

Yakiniku Tamanoya

Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.

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.

Teppan Dining SEEKS

Inspired by his father's cooking, Mr. Sakano has been devoted to his cooking career.

Shibuya Teppanyaki Rin

Taj Mahal Sapporo Factory Branch

Mr. Singh offers authentic tandoor cuisine based on his training experience in India.

Ristorante Kurodino

The dream of a boy who liked cooking has come true after working in the kitchen of a renowned restaurant.

Tsukishima Kaisen Monja Koboreya Nibangai

Mr. Nakajima creates the future of Monjayaki culture with unorthodox ideas.

Sushi Genya Miyako Rikyu

Mr. Nakano is a sushi chef who trains the next generation to deliver excitement beyond the dining table.

Italian Restaurant Tavola D'oro

Mr. Kurioka was fascinated by authentic Italian cuisine.

Japanese Noodle Issunbousi

Mr. Yoshimura brings people together with hearty ramen.