Chef search result : Page 38

Hokkai Monja × Teppan Shabu-shabu KIBORI 北海もんじゃ×鉄板しゃぶしゃぶ KIBORI Shinjuku East Exit/Kabukicho, Tokyo Izakaya (Japanese tavern),Taverns / Yakiniku (grilled meat) / Hokkaido Cuisine / Craft Beer

DAL-MATTO Nishi-Azabu Main Store DAL-MATTO　西麻布本店 Nishi-Azabu, Tokyo Italian,Italian/French / Italian / Pasta / Wine

平井　正人Masato Hirai

The Chef's Recommendations

Studied in Italy and under famous chefs, propelled by a desire for food that never gets old

Chef Hirai was born in Shizuoka Prefecture in 1973. After graduating high school, he worked for two years at an Italian restaurant in Ota, Gunma Prefecture called Primavera, and then moved to Italy. After training in restaurants in Liguria and Tuscany, he returned to Japan and joined the staff of the newly opened La Bettola da Ochiai. He went on to polish his skills working at well-known restaurants including Crattini, before opening DAL-MATTO in 2004.

平井　正人Masato Hirai

Yakiniku Horumon Jingisukan Sakaba Lemon 焼肉ホルモンジンギスカン酒場　れもん Susukino, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)

木村　果寿美Kasumi Kimura

Ms. Kimua is attracted to the food and beverage industry as she can closely engage with guests.

Ms. Kasumi Kimura was born in 1994 in Hokkaido. At 18, she started working at the GAJA Otaru branch as a part-time worker. After that, she contributed to the GAJA Eniwa branch as an opening staff member. She was attracted to a job at a restaurant because of the opportunity to engage closely with guests, then eventually joined the same company as a full-time employee after graduating. In February 2020, she was transferred to Yakiniku Horumon Jingisukan Sakaba Lemon when it opened. She is a manager striving to warmly welcome the guests with her smile cheerfully and lively.

木村　果寿美Kasumi Kimura

Hakata Ajidokoro Iroha 博多味処いろは Kawabata/Gion, Fukuoka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Chicken / Nabe (hot pot) / Mizutaki (chicken hot pot)

原田　隆史Takashi Harada

Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.

Born in Fukuoka in 1986. He was born as 4th generation of [Iroha], a restaurant renowned for its mizutaki (chicken hotpot). He has kept his palate pure, and he has only known the taste of his own family's mizutaki. After graduating from high school, he learned his knife skills at a fishmonger, later joining the company as an apprentice. He took over as head chef at his family business at a young age due to his father taking ill. Through trials and tribulations, he has maintained the flavors that brought popularity to his family.

原田　隆史Takashi Harada

Jukusei Horumon Yamagatagyu Sumibiyakiniku Ushigatari 熟成ホルモン・山形牛　炭火焼肉　牛語 Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

津村　輝彦 Teruhiko Tsumura

Mr. Tsumura continues to follow the path he believes in.

He was born in 1986 in Osaka. He has been engaged in the restaurant business from a part-time job and has worked diligently in the industry. Throughout his career, he had many opportunities to work at restaurants that mainly served meat. Since he had been a customer of Ushigatari, he had the chance to work there. Utilizing the customer service skills and knowledge of ingredients that he has developed over the years, he is now running the restaurant as the manager.

津村　輝彦 Teruhiko Tsumura

Nihon Yakiniku Hasegawa Bettei Ginza 日本焼肉はせ川　別亭　銀座店 Ginza, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)

山田　幸隆Yukitaka Yamada

Collaboration of Japanese cuisine and Yakiniku, composed of Japanese cuisine techniques.

Mr. Yamada is from Chiba. After graduating from a local high school, he started working at a Kappo (Japanese-style cooking) restaurant in Asakusa, Tokyo. He honed his skills at famous restaurants and hotels in Tokyo. At 30, he was appointed head chef at a long-established Kappo restaurant in Roppongi. He continued to serve as a head chef at various restaurants, including sushi and Kaiseki (traditional multi-course meal) restaurants, further refining his expertise. In 2019, he joined Nihon Yakiniku Hasegawa. In 2022, he became a head chef at the opening of Nihon Yakiniku Hasegawa Bettei Ginza.

山田　幸隆Yukitaka Yamada

Temari Sushi and Nihoncha SOUDEN 手鞠鮨と日本茶宗田 -SOUDEN- Shijo Karasuma/Karasuma Oike, Kyoto Sushi,Japanese / General / Sousaku Sushi (creative sushi) / Japanese Tea

横田　宗也Kazuya Yokota

Plans to open 10 restaurants in 10 different categories. A chef who has gone beyond the boundaries of being a chef.

Mr. Yokota was born in 1985. His starting point was a part-time job at a restaurant during high school. After entering university, he gained experience in an Izakaya (Japanese pub). He joined the company after graduation, but his desire to start his own business gradually grew, so he left when he was 25. In 2011, at 26, he opened his restaurant, Sumibi Kazuya, which steadily gained popularity. Then, he opened Ibushigin Kazuya in 2015, followed by Temari Sushi and Nihoncha SOUDEN in April 2018. His future plans include opening 10 restaurants in 10 different types. As the owner and chef of two restaurants, he continues to work tirelessly day by day.

横田　宗也Kazuya Yokota

Sushi Aoyagi すし青柳 Marunouchi, Tokyo Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)

杉森　智樹Tomoki Sugimori

Mr. Sugimori attracts customers with the finest Edomae Sushi and Japanese cuisine, where expert skill and creativity are applied.

He was born in 1972 in Tokyo. The head chef and manager of Sushi Aoyagi. The sushi chef is a job that allows him to do what he has loved since childhood, "making things" while interacting with people. He honed his skills at sushi restaurants in the Tokyo metropolitan area, including Sushiya no Kanpachi, where he learned the art of Edo-mae techniques and Japanese cuisine. In 2017, he was appointed to his current position in recognition of his skills. Since then, he has welcomed guests from Japan and abroad at a long-established hotel located at the gateway to Tokyo, treating them to stylish courses that blend sushi and Japanese cuisine with seasonal dishes.

杉森　智樹Tomoki Sugimori

Kushitei 串亭 Koriyama/Shirakawa, Fukushima Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Pasta

真壁　秀明Hideaki Makabe

The Chef's Recommendations

From when he first started cooking during his student years, he has continued single-mindedly down a culinary path

He was born in Koriyama, Fukushima Prefecture on December 29, 1958. From when he was a student, he learned how to cook with what he had available. After that, he apprenticed at places such as hotel restaurants specializing in Western cuisine and restaurants in his hometown. He has worked at [Kushitei] from 2008 to the present.

真壁　秀明Hideaki Makabe

Sumibi Yakiniku Hibinotei Nakamozu Branch 炭火焼肉ひびの亭　中百舌鳥店 Sakai, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

岸本　英則Hidenori Kishimoto

Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.

He was born in 1980 in Osaka. Entered the world of food and drink from the age of 18. In the beginning, he worked in Japanese cuisine as his main genre. He has honed his skills as a chef in Japanese cuisine, which, like Yakiniku, values its ingredients. After 5 years of experience at a kaiseki restaurant, he switched the genre to Yakiniku. Since around 2013, he has been working at the current restaurant. He is currently its manager.

岸本　英則Hidenori Kishimoto

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

Aged Wagyu Yakiniku Aging Beef Shibuya Branch 熟成和牛焼肉エイジング・ビーフ　渋谷店 Shibuya South Exit, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Others

尾関　岳Gaku Ozeki

Delivering the taste and pleasure that only "aged Wagyu beef" can provide.

Mr. Ozeki was born in 1992 in Gifu. Entered the world of food and drink after graduating from university. After graduating from L'ecole Vantan College with a major in delicatessen, he worked mainly in Italian cuisine. Worked as a manager at Al Bacio in Nishi-Shinjuku before moving to his current company, Shinwa, Inc. He experienced an assistant manager at each "Aging Beef restaurant" and then became the manager of the Shibuya branch. "Aged Wagyu" is a beef that has been slowly aged for a long time to bring out the best in the meat. He delivers to people the taste and pleasure that only dry aging can bring.

尾関　岳Gaku Ozeki

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

Tokyo Washoku Rikuu Ebisu Branch 東京和食　りくう　恵比寿店 Ebisu, Tokyo Japanese,Japanese / General

高山　泰育Yasuhiro Takayama

A chef who moved from French to Japanese cuisine, serving Japanese cuisine with unique techniques.

Mr. Takayama was born in 1988 in Niigata. Inspired by a TV cooking show he watched as a child, he learned to cook on his own during high school. After entering the culinary world, he worked at up-and-coming French restaurants such as tusimi and Souvenir. He is a chef with an insatiable curiosity. He continuously improves his skills, with the passion to "serve Japanese cuisine that will remain in guests' hearts and make them happy when they leave."

高山　泰育Yasuhiro Takayama

Tsukiji Katsura 築地かつら Tsukiji, Tokyo Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Hamburger Steak / Curry

佐々木　竜Ryu Sasaki

The passion and skill of Mr. Sasaki, who continues to follow his father, produce a fascinating teppanyaki.

He was born in 1987 in Toyko. Since his father was a Western-style chef, he had no hesitation in following in his father's footsteps. He started working part-time at a restaurant as a high school student and entered a restaurant in Ginza for training at 20. He continued to hone his skills for the next ten years and is now the head chef at Tsukiji Katsura. His cuisine, made with the utmost care and dedication to ingredients and his guests, is so beautiful that it is almost like a work of art and so delicious. Many people have been fascinated by his journey as a chef and his passion.

佐々木　竜Ryu Sasaki

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

SKYTREE(R) VIEW RESTAURANT REN スカイツリー(R)ビューレストラン簾 Kinshicho/Sumiyoshi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / French / Steak

宮本　哲也Tetsuya Miyamoto

Master chef of Japanese cuisine.

Mr. Tetsuya Miyamoto is the Technical Director of Nihon-ryori Kenkyukai (society for research on Japanese cuisine), as well as the Chairman of the Toho Cooks Association. After working as the Japanese cuisine master chef at Utsunomiya Tobu Hotel Grande, he became the Japanese cuisine master chef of Tobu Hotel Levant Tokyo in April 2019.

宮本　哲也Tetsuya Miyamoto

Modern Chinese YUJIAN`S KITCHEN Modern Chinese YUJIAN`S KITCHEN Nagoya Station, Aichi Chinese,Chinese / General / Gyoza (dumplings) / Yum Cha/Dim Sum

稲垣　徳人Norito Inagaki

The Chef's Recommendations

He gives services filled with hospitality obtained through his experience as a sales staff.

He was born in 1986 in Aichi Prefecture. After graduating from school, he worked as a sales staff, and obtained hospitality through his encounters with many people. Seeking for a new place to show his spirit of hospitality, he decided to enter the restaurant field, one of the reason being him studying about meat in his student days. In 2009, he entered [Aloha Dining Lure's Lana], a Hawaiian restaurant in Nagoya, where he worked for 10 years to learn how to cook, give service, and about the philosophies of business. In 2019, he was involved in opening [Modern Chinese YUJIAN`S KITCHEN], where he is currently working actively as the manager.

稲垣　徳人Norito Inagaki

Sake bar KoKoN Sake bar KoKoN Asagaya/Koenji, Tokyo Sake Bar,Bars (pubs) / Sake / Highball

大森　健司Kenji Omori

Mr. Omori, conveying both the old and the new, is an owner who quietly burns his love for sake.

He was born in 1988 in Hyogo. While working as a freelance makeup artist in New York City, he also worked as a server in a Japanese restaurant, which hooked him on sake. After returning to Japan, he realized that although there were places where he could drink sake, there were not many places dedicated only to sake in Japan. So, after three years of study at a Japanese restaurant, he opened his own restaurant, Sake bar KoKoN. As a bridge between sake breweries and consumers, he promotes the goodness of sake.

大森　健司Kenji Omori

Kagayasuke Main Branch 本店加賀彌助 Kanazawa Station, Ishikawa Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

西川　正次Masatsugu Nishikawa

A veteran Kanazawa sushi chef who crafts his dishes with precision, all while engaging guests with polite conversation.

Born on February 1st, 1950 in Ishikawa Prefecture, at age 21 he went on to Kagayasuke Main Branch after training in Tokyo. He continued to fine-tune his sushi skills at this long-standing Kanazawa shop, where he delivers precise flavors along with pleasant conversation at the counter. Kanazawa is rich with foods from both the land and sea, which are displayed in expertly crafted signature dishes like "Tama," which is made with baked minced sweet shrimp, and his expertly prepared "Dashizuke Ikura," made with locally harvested salmon roe. Dishes like these have helped him garner a wide following of customers that stretch beyond his local prefecture.

西川　正次Masatsugu Nishikawa

Restaurant ranking

Browsing history

Hokkai Monja × Teppan Shabu-shabu KIBORI

DAL-MATTO Nishi-Azabu Main Store

Studied in Italy and under famous chefs, propelled by a desire for food that never gets old

Yakiniku Horumon Jingisukan Sakaba Lemon

Ms. Kimua is attracted to the food and beverage industry as she can closely engage with guests.

Hakata Ajidokoro Iroha

Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.

Jukusei Horumon Yamagatagyu Sumibiyakiniku Ushigatari

Mr. Tsumura continues to follow the path he believes in.

Nihon Yakiniku Hasegawa Bettei Ginza

Collaboration of Japanese cuisine and Yakiniku, composed of Japanese cuisine techniques.

Temari Sushi and Nihoncha SOUDEN

Plans to open 10 restaurants in 10 different categories. A chef who has gone beyond the boundaries of being a chef.

Sushi Aoyagi

Mr. Sugimori attracts customers with the finest Edomae Sushi and Japanese cuisine, where expert skill and creativity are applied.

Kushitei

From when he first started cooking during his student years, he has continued single-mindedly down a culinary path

Sumibi Yakiniku Hibinotei Nakamozu Branch

Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.

Nihon Yakiniku Hasegawa Ginza Main Branch

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

Aged Wagyu Yakiniku Aging Beef Shibuya Branch

Delivering the taste and pleasure that only "aged Wagyu beef" can provide.

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.

Tokyo Washoku Rikuu Ebisu Branch

A chef who moved from French to Japanese cuisine, serving Japanese cuisine with unique techniques.

Tsukiji Katsura

The passion and skill of Mr. Sasaki, who continues to follow his father, produce a fascinating teppanyaki.

Kushitei Kyobashi Ginza-itchome

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

SKYTREE(R) VIEW RESTAURANT REN

Master chef of Japanese cuisine.

Modern Chinese YUJIAN`S KITCHEN

He gives services filled with hospitality obtained through his experience as a sales staff.

Sake bar KoKoN

Mr. Omori, conveying both the old and the new, is an owner who quietly burns his love for sake.

Kagayasuke Main Branch

A veteran Kanazawa sushi chef who crafts his dishes with precision, all while engaging guests with polite conversation.