Chef search result : Page 43

Yakiniku Nabedonya Shikata 焼肉鍋問屋　志方 Nakameguro, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Motsu Nabe (offal hot pot) / Sukiyaki (hot pot stew)

前西　貴哉Takaya Maenishi

The Chef's Recommendations

Providing pleasure with outstanding meat delicacies chosen by meat professionals.

Mr. Maenishi was born in 1976 in Hyogo. He is the president of Teishin Shikata Meat Co., Ltd., a wholesaler that handles everything from production to distribution with the philosophy of "bringing high-quality beef to the table in its best condition." The company pursues ideal beef production by working together with contract farms, including cattle fattening environments, to provide high-quality beef to consumers in fresh condition. Yakiniku Nabedonya Shikata has opened in Tokyo in 2005. It continues to attract many people with the taste of its carefully selected meat, allowing them to enjoy quality meat anytime.

前西　貴哉Takaya Maenishi

Risho Bashamichi Branch 李昇　馬車道店 Kannai/Bashamichi, Kanagawa Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

小宮山　大輔Daisuke Komiyama

Combining traditional techniques with innovative approaches to showcase the richness of every ingredient fully.

Mr. Komiyama was born in 1982 in Shizuoka Prefecture. At a local Russian restaurant, he learned the spirit of hospitality worthy of a top-tier hotel and developed a deep appreciation for ingredients. After moving to Tokyo, he was amazed by the culinary potential of beef and pork innards at a grilled offal restaurant. He trained at the Risho Main Branch in Nagoya to further refine his meat cooking skills. Now, he is showcasing his expertise at the Risho Bashamichi Branch.

小宮山　大輔Daisuke Komiyama

Akasaka Shikian Yoetsu 赤坂四季庵よう悦 Akasaka, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

若林　陽悦Yoetsu Wakabayashi

Mr. Wakabayashi fascinates guests with the fusion of traditional Japanese cooking techniques and international sensibilities.

He was born in 1975 in Akita. Influenced by his family's restaurant business, he naturally pursued a career in the food and beverage industry. After moving to Tokyo, he gained experience at Japanese and Sushi restaurants. In his 30s, he also trained at a Japanese restaurant in New York, U.S.A., for three years. With those experiences, he has been working as the head chef at Akasaka Shikian Yoetsu since November 2019. His cuisine, a fusion of traditional Japanese cooking techniques and international sensibilities, has attracted many culinary connoisseurs.

若林　陽悦Yoetsu Wakabayashi

Oniku Shoan Harubina 御肉匠庵　春日那 Oita, Oita Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat) / Korean

桐村　将司Masashi Kirimura

A chef who welcomes diners with heartfelt service and carefully prepared food.

Mr. Kirimura was born in December of 1980 and grew up in Oita Prefecture. His family ran a yakiniku (grilled meat) restaurant during his childhood, which offered him a chance to learn about butchering and meat preparation. He took his first genuine steps to becoming a chef as a way to carry on the characteristic flavors of authentic Korean dishes like kimchi and namul. After spending close to six years working at various restaurants throughout Fukuoka, he came back to his parents' yakiniku restaurant to handle the kitchen and hospitality, as well some management duties. Presently at Oniku Shoan Harubina, he offers guests profoundly flavorful dishes with expertly prepared meat.

桐村　将司Masashi Kirimura

Tempura Ryori Sakura 天ぷら料理さくら Kushiro, Hokkaido Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl)

朝日　隆仁Takahito Asahi

The Chef's Recommendations

Enjoy our tempura using proud ingredients of Hokkaido that is fine for even senior and delicate stomach.

He is from Hokkaido. His dream has come true to be the owner chef of a restaurant specialized in tempura using ingredients from Hokkaido where he was born and raised, as such a restaurant was rare. He harvests ingredients himself in the mountains and ocean by boat, then cooks them into crispy tempura using high-quality oil.

朝日　隆仁Takahito Asahi

Azabujuban Nikukappo Okadamae 麻布十番肉割烹　岡田前 Azabu-Juban, Tokyo Japanese,Japanese

岡田賢一郎 Kenichiro Okada

Mr. Okada is the creator of numerous popular restaurants and a master chef of meat.

After graduating high school, he got a job at an electronics store. Still, he was grievously disappointed at how little lunch he was offered and resigned after three days. He returned to the yakiniku (Japanese BBQ) restaurant, where he had worked part-time during high school and entered the restaurant business. In 1993, he opened Chanto, a creative cuisine restaurant in Shinsaibashi. The restaurant grew dramatically and expanded to Yokohama in 1997. In 1998, he opened Ken's Dining in Nishi-Azabu and became the darling of the times. After that, he opened Innocent Carberry in Nishi-Azabu in 2015, and on February 14 of this year, he opened Okadamae.

岡田賢一郎 Kenichiro Okada

Tofu-ya とうふや Ise, Mie Japanese,Japanese / General / Tofu Dishes

千原　昌也Masaya Chihara

His signature crafted tofu cuisine comes backed by years of Japanese culinary training.

He was born in 1969 and grew up in Mie Prefecture. During his childhood, he would catch fish on his own to cook with, which was the beginning of his culinary dreams of becoming a chef. After he graduated from high school, he went on to spend three years in Nagoya to gain experience at the restaurant Nadaman in the Tokyu Hotel. From there, he went back to his hometown in Ise to work with traditional Japanese cuisine at a restaurant named Katsuragawa. After three additional years of training, he went on to spend 10 years working at Sushi Kyu on the historic Okage Yokocho side street. At age 35, he joined Tofu-ya and eventually worked his way up to become a head chef. You can find him there today preparing a wide variety of tofu and other soy-based dishes.

千原　昌也Masaya Chihara

Kushinobo Kyoto Station Branch 串の坊　京都駅店 Kyoto Station, Kyoto Japanese,Japanese / Kushiage (deep-fried skewers)

木本　龍治Ryuji Kimoto

Simple in appearance but requires creativity and meticulous preparation.

Born in 1970 in Hyogo prefecture. He worked at a major grocery store chain after graduating high school, earning his knowledge and experience by supplying fresh vegetables and seafood. In 1991, he entered Kushinobo through his acquaintance. He learnt the basics in preparing ingredients and deep-fried dishes to refine his technique. He now assumes the role of manager at Kushinobo Kyoto Station branch and puts his heart into preparing ingredients for each menu.

木本　龍治Ryuji Kimoto

Sushino Ikumi 寿しの　いく味 Shibuya East Exit/Miyamasuzaka, Tokyo Sushi,Japanese / General / Sushi / Sake

中村　吉成Yoshinari Nakamura

Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.

He was born in 1973 in Toky. When he was 20, he traveled to Hokkaido and worked part-time at a tourist hotel in Shiretoko, which led him to a career in food and beverage. He then gained experience in French cuisine at Maccarina, a group restaurant of Moliere, a famous French restaurant in Sapporo. At the age of 26, he returned to Tokyo and switched to Japanese cuisine, opening his own izakaya pub in Shibuya at the age of 27. He is now the representative of the Yoshinari Group, operating three restaurants in Shibuya and one restaurant in Marunouchi. He is a genuine chef who enjoys being in the kitchen more than anything else.

中村　吉成Yoshinari Nakamura

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

RAIKA Shinjuku-gyoen 礼華　新宿御苑 Shinjuku-Gyoen, Tokyo Chinese,Chinese / General / General / General

新山　重治Shigeji Niiyama

The Chef's Recommendations

Mr. Shigeji Niiyama is evolving Chinese cuisine by pursuing innovation and creativity based on Shanghai cuisine.

Mr. Shigeji Niiyama was born in 1957 in Aomori prefecture. At the age of 16, he started his career as a chef and worked at Tojo Kaikan and Capitol Tokyu Hotel. He became the master chef at Chinese Restaurant Turandot Yusenkyo in 1997, and the master chef at the main branch of Sharks Fin Chinese Restaurant Tsukushiro in Ebisu in 1998. In 2004, he went independent and opened RAIKA in Shinjuku-gyoen. He also opened RAIKA Seirankyo in 2009, RAIKA Shi kun shi so in 2018, and SHINKA in Nogizaka in 2021.

新山　重治Shigeji Niiyama

DUMBO PIZZA FACTORY Sendai DUMBO PIZZA FACTORY 仙台 Sendai Station East Exit, Miyagi Italian,Italian/French / Italian / Pizza / Pasta

Funachu Ariake Branch 鮒忠　有明店 Ariake, Tokyo Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Unagi (eel)

齋藤　範明Noriaki Saito

A chef supporting an extensive menu that meets the tastes of a wide range of guests.

Mr. Saito is from Aomori Prefecture and is an experienced chef who has honed his skills with a focus on Japanese cuisine. He currently serves as the assistant manager and chef at Funachu Ariake Branch. From skewered dishes to a wide array of Japanese specialties, he welcomes guests with a rich and diverse menu tailored to a variety of tastes.

齋藤　範明Noriaki Saito

Restaurant Pleins d' Lerbes Kitakamakura レストランプランデルブ　北鎌倉 Kamakura/Zushi, Kanagawa French,Italian/French / French / Wine

高田　賀靖Noriyasu Takada

The Chef's Recommendations

Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.

He was born in 1976 in Hokkaido. After graduating from high school, he had 3 years of training at a hotel in Sapporo, then moved to Tokyo at the age of 21. After working at restaurants in Tokyo and Yokohama for approximately 5 years, he went back to Hokkaido. After having further training at [Le Gentil Homme] in Sapporo, he went back to Yokohama again. After working at a French restaurant for 2 years, he entered [Restaurant Pleins d' Lerbes Kitakamakura] at the age of 32. He was certified as a sommelier in 2011. Now he is utilizing [ma-ai (timing)] of kabuki, his hobby to watch, into the service at the restaurant.

高田　賀靖Noriyasu Takada

Noichi Shokudou の一食堂 Numazu, Shizuoka Seafood,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)

中島　稲一Inakazu Nakajima

To uphold the restaurant's tradition. Mr. Nakajima's culinary journey began in the fisheries industry.

He was born in 1962 in Shizuoka. As the eldest son, he felt it was inevitable that he would take over the family business run by his parents. Therefore, he decided early on to become a chef. After graduating high school, he joined Dainobu Suisan, a fishery company located within the Numazu fish market, where he spent about two years learning about procurement. Then, he trained for about three years at Maruto Suisan in Toi, Izu-shi. After that, he returned home to take over the family business. He now runs the restaurant with his wife and two daughters.

中島　稲一Inakazu Nakajima

Niku Kappou Tsubomi ~hanatale~ 肉割烹　蕾　〜hanatale〜 Takasaki, Gunma Izakaya (Japanese tavern),Taverns / General / Japanese Beef Steak / Sashimi (raw fish)/Seafood

長谷川　和臣Kazuomi Hasegawa

Mr. Hasegawa loves to cook and loves it even more when the people who eat it smile and are happy.

He was born in 1984 in Gunma. Cooking is his passion, and he has trained and studied in various fields, including a restaurant that serves live fish from a fish tank and a Western-style restaurant. He honed his Japanese cooking skills by working as a chef at the counter of a Japanese restaurant from age 23 and opened hanatale in July 2017, serving as the owner-chef. His goal is to become an all-around chef who not only serves delicious food but also pays attention to ingredients and cooking methods and treats customers first and foremost.

長谷川　和臣Kazuomi Hasegawa

Ebisu Shoten Minami 4 Nishi 3 恵美須商店　南4西3 Odori Park, Hokkaido Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Tempura (battered, fried seafood and vegetables)

齋藤　力虎Taiga Saito

Mr. Saito has a passionate and curious mind for food. A young chef who manages a lively restaurant.

He was born in 1998 in Hokkaido. Having worked in restaurants with chefs in various genres, such as Chinese, Japanese, French, and Italian, he has learned varied food knowledge and techniques. That led him to feel the joy of cooking, and he started walking the path of cuisine. He also has experience working as a manager in a yakitori grilled chicken restaurant. With the motto "taking good care of employees leads to good customer service," he tries to create a restaurant where employees and customers can feel comfortable.

齋藤　力虎Taiga Saito

Creative Japanese Confectionery Studio BASHOAN 創作和菓子工房　芭蕉庵 Osaka Station/Umeda Station, Osaka Cafe,Cafe/Sweets / Ice Cream / Wagashi (traditional Japanese sweets) / Japanese Tea

齋藤　有未Yumi Saito

She jumped into the field of Japanese confectionery along with her passion toward sweets and people.

She was born in 1996 in Osaka prefecture. She often made sweets since she was a child, as she liked cooking and also satisfying people. She was so astonished by eating tasty [warabi-mochi (bracken-starch dumpling)] at [Bashoan], as well as its style of grinding a stone mill to make your own flower, that she longed to be on the providing side. She started working at [Creative Japanese Confectionery Studio Bashoan] in 2015. Currently she is actively working as its manager, offering the traditional tastes with her smile to bring the enjoyment she experienced to many people.

齋藤　有未Yumi Saito

Drammatico Drammatico Ogikubo, Tokyo Italian,Italian/French / Italian

重岡　中也Chuya Shigeoka

Steadily achieving his dreams through unshakeable conviction and efforts.

Born in Shizuoka Prefecture in 1979. Started working at [Drammatico] at age 19, and worked under Iron Chef Masahiko Kobe, the restaurant's head chef at that time. Became a trusted chef for the restaurant at just 21 years of age. Afterward, he took two trips to Italy to study the cuisine, and took over as the second owner and head chef at [Drammatico] after returning to Japan in 2007. In an elementary school essay, he wrote, "I want to be a chef at an Italian restaurant. I'll study abroad in Italy in my 20s, and have my own restaurant by the time I'm around 30." This dream has now become reality.

重岡　中也Chuya Shigeoka

Motoyu Yamadaya Ryokan 元湯　山田屋旅館 Hitachi/Hitachiota, Ibaraki Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General

小林　康昭Yasuaki Kobayashi

Mr. Kobayashi wants to offer dishes that are relaxing and not overbearing.

He was born in 1978 in Ibaraki. Grew up as the heir to a long-established inn, Motoyu Yamadaya Ryokan, he naturally decided to become a chef. He began his career at a ryokan in Kanagawa, and after studying at various places, including a Japanese restaurant, a pike eel restaurant, and a restaurant specializing in pufferfish, he became the 20th generation in 2008. His specialty is colorful and delicate cuisine that uses his wealth of experience. His innovative dishes, which use abundant local ingredients from Ibaraki, are very popular, and he has many repeat customers who come back for his cuisine.

小林　康昭Yasuaki Kobayashi

Restaurant ranking

Browsing history

Yakiniku Nabedonya Shikata

Providing pleasure with outstanding meat delicacies chosen by meat professionals.

Risho Bashamichi Branch

Combining traditional techniques with innovative approaches to showcase the richness of every ingredient fully.

Akasaka Shikian Yoetsu

Mr. Wakabayashi fascinates guests with the fusion of traditional Japanese cooking techniques and international sensibilities.

Oniku Shoan Harubina

A chef who welcomes diners with heartfelt service and carefully prepared food.

Tempura Ryori Sakura

Enjoy our tempura using proud ingredients of Hokkaido that is fine for even senior and delicate stomach.

Azabujuban Nikukappo Okadamae

Mr. Okada is the creator of numerous popular restaurants and a master chef of meat.

Tofu-ya

His signature crafted tofu cuisine comes backed by years of Japanese culinary training.

Kushinobo Kyoto Station Branch

Simple in appearance but requires creativity and meticulous preparation.

Sushino Ikumi

Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.

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.

RAIKA Shinjuku-gyoen

Mr. Shigeji Niiyama is evolving Chinese cuisine by pursuing innovation and creativity based on Shanghai cuisine.

DUMBO PIZZA FACTORY Sendai

Funachu Ariake Branch

A chef supporting an extensive menu that meets the tastes of a wide range of guests.

Restaurant Pleins d' Lerbes Kitakamakura

Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.

Noichi Shokudou

To uphold the restaurant's tradition. Mr. Nakajima's culinary journey began in the fisheries industry.

Niku Kappou Tsubomi ~hanatale~

Mr. Hasegawa loves to cook and loves it even more when the people who eat it smile and are happy.

Ebisu Shoten Minami 4 Nishi 3

Mr. Saito has a passionate and curious mind for food. A young chef who manages a lively restaurant.

Creative Japanese Confectionery Studio BASHOAN

She jumped into the field of Japanese confectionery along with her passion toward sweets and people.

Drammatico

Steadily achieving his dreams through unshakeable conviction and efforts.

Motoyu Yamadaya Ryokan

Mr. Kobayashi wants to offer dishes that are relaxing and not overbearing.