Chef search result : Page 56

TOC-TOC トクトク Hakata Station, Fukuoka Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

小林　真太郎Shintaro Kobayashi

He warmly welcomes the guests like welcoming his best friends.

He was born in 1979 in Fukuoka prefecture. He entered the restaurant field in his teens and got a live-in job where he learned cooking techniques and hospitality for serving the guests. Then he actively worked at an izakaya (Japanese pub), yakiniku (Japanese BBQ) restaurant, sake (Japanese alcohol) shop, etc. Currently, he is actively working at [TOC-TOC] in [JR HAKATA CITY], where he makes efforts to warmly welcomes the guests like welcoming his best friends at his home party.

小林　真太郎Shintaro Kobayashi

Enji 煙事 Shimbashi/Shiodome, Tokyo Dining Bar,Dining bar / Curry / General / General

尾花　敬史Keishi Obana

Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.

Mr. Obana was born in Ibaraki in 1976. After graduating from high school, he worked in a factory. After turning 20, he became interested in the restaurant business while patronizing a nearby bar. At around 25, he started working at a local bar and continued to train in food and drink, saying, "I want to open my own restaurant someday." At around the age of 26, he began working at Enji. He considers himself a customer service rep and continues to refine his food and drink ideas based on the motto of truly satisfying customers.

尾花　敬史Keishi Obana

Pizzeria Pino Isola VESTA Pizzeria　Pino　Isola　VESTA Matsushima, Miyagi Pasta/Pizza,Italian/French / Pizza

石原　輝子Teruko Ishihara

Ms. Ishihara wants her guests to taste Neapolitan pizza in Matsushima.

Ms. Ishihara trained at Pizza & Cafe Mori no Oven Dottore in Akiu, Sendai, and opened the restaurant in August 2021.

石原　輝子Teruko Ishihara

Hitsumabushi Nagoya Bincho Esca Location ひつまぶし備長　エスカ店 Nagoya Station, Aichi Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

藤井　光Hikaru Fujii

The Chef's Recommendations

藤井　光Hikaru Fujii

Sushi Rebo 鮨　令歩 Nishiki-sanchome, Aichi Sushi,Japanese / General / Sushi / Sake

佐々木　英師Eiji Sasaki

Seeing the smiles of all guests is the best part of being a sushi chef.

Mr. Sasaki was born in 1985 in Aichi. At the age of 16, he chose to become a sushi chef and began his training. He changed his job to another industry to "try something different," but returned to sushi chef because he still loved the happy smiles on the faces of his guests when they ate his sushi. At 26, he was chosen as a store manager, and at 27, he set up an affiliated store in Malaysia. Then in January 2021, he was appointed manager of Sushi Rebo at the time of its opening. He provides smooth service to foreign guests with about six and a half years of overseas experience.

佐々木　英師Eiji Sasaki

Teppanyaki Bian Shinagawa-Takanawa (former MADOy) 鉄板焼美安品川高輪(旧円居品川） Shinagawa, Tokyo Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine

加藤　信也Shinya Kato

Mr. Kato is a chef who says he wants to increase the number of branches and spread the taste of the restaurant.

He was born in January 1972 in Tokyo. His love of cooking began as a child, and he used to make hamburger steak with his mother. Having had a part-time job at a family restaurant, he pursued a career in cooking. He has 11 years of experience at the Takanawa Prince Hotel, 3.5 years at a members club in Aoyama, and 1 year at Teppanyaki Kaoru in Nishi-Azabu. Today, he is motivated to improve his skills daily so that more and more customers can enjoy his food.

加藤　信也Shinya Kato

Iwahiba 岩桧葉 Hamamatsucho/Daimon, Tokyo Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Chinese Sosaku (creative cuisine)

北川　友透Tomoyuki Kitagawa

Mr. Kitagawa's dishes help bring out the natural deliciousness of the ingredients, and he makes customers smile.

Mr. Kitagawa was born in 1986 in Nagasaki to a fishing house in that city. Ever since he was young, he grew up around fresh seafood. He was moved by and admired the nature, fishermen, and excellent fish handling he saw. After graduating high school, he joined a Sushi Kappo restaurant for training. Two years later, he returned to his family home and learned about fish while helping out with fishing. Then he brushed up on the foundations of Japanese cuisine at a certain famous Japanese restaurant in Nagasaki, later returning to Tokyo just before turning 30 years old. By chance, he joined the company Iwahiba. He was involved in the preparations for the restaurant's opening. He was appointed head chef, a position he works in today.

北川　友透Tomoyuki Kitagawa

Shabu-Shabu Dining Hanakoji しゃぶしゃぶDining花小路 Nishi-ku/Yokokawa, Hiroshima Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / General

中嶋　範行Noriyuki Nakajima

The Chef's Recommendations

He wants to be a chef cooking wholeheartedly.

He was born in 1956 in Okayama prefecture. When he was a student, he did not think to be a chef. Even after graduating from a university, he did not enter the restaurant field. However, his turning point came suddenly, when he started helping a small restaurant run by his mother, and found that cooking was fun. He improved his skills especially for meat, then opened [Shabu-Shabu Dining Hanakoji] in February 2013. He is currently working as a chef and manager.

中嶋　範行Noriyuki Nakajima

Ginnan ぎんなん Shichijo/Tambaguchi, Kyoto Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Pizza

伊藤　雅仁Masahito Ito

The Chef's Recommendations

Serving original dishes made from traditional Kyoto ingredients

Born in December 1976, he trained in French restaurants. Later, he worked as a manger and chef at the family-run Kyoto Ichoya and at Ginnan. His much-vaunted creation Yuba-don (tofu skin served over rice) helped to popularize the restaurant. The menu is richly varied, boasting anything from traditional cuisine to new and creative dishes, made with famous Kyoto ingredients, including yuba (tofu skin) and namafu (wheat starch).

伊藤　雅仁Masahito Ito

Hitsumabushi Nagoya Bincho Tokyo Sky Tree Town Solamachi Location ひつまぶし名古屋備長東京スカイツリータウンソラマチ店 Oshiage, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

住野　弘敏Hirotoshi Sumino

Kanda Unomaru 神田　宇廼丸 Ningyocho/Kodenmacho, Tokyo Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

永田　浩二Koji Nagata

The Chef's Recommendations

A sincere chef finally goes independent after many years of training.

Mr. Koji Nagata was born in 1955 in Yamanashi Prefecture. After graduating from high school, he went to Tokyo to enter [Unomaru Main branch] and started sushi training on a full scale. For some reason, he once left the cooking field and took a different job, but he could not forget the enjoyable moments of cooking and came back to [Unomaru Main branch] 5 years later. There, he improved his skills while dreaming of being independent. In a while his master recognized his efforts and allowed him to open a branch, and opened [Kanda Unomaru] in 1992. His sincere attitude is highly received by many of his regular customers.

永田　浩二Koji Nagata

Hitsumabushi Nagoya Bincho Kinshachi Yokocho Location ひつまぶし名古屋備長金シャチ横丁店 Marunouchi, Aichi Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

青木　陽一 Ena Tangezaka

Mexican Restaurant ViVA LA ViDA 本格メキシコ料理　ViVA　LA　ViDA Susukino, Hokkaido Mexican/Central American,Global/International / General / Steak / Mexican/Central American

中村　貴信Takanobu Nakamura

A top-grade chef who learned not only Mexican but also other countries' cuisine such as French.

Mr. Nakamura was born in 1980 in Hokkaido. He started training at an ethnic restaurant in Sapporo in 1999. In 2004, came to Tokyo. He gained more experience as a chef at a Mexican restaurant with a long history in Tokyo, then became a sous chef (the second most important cook). To have more experience, he started working at a restaurant in Tokyo which had been awarded a Michelin star for consecutive years. After working three years there, he came back to Hokkaido. He experienced as a head chef at several restaurants in Sapporo and finally opened ViVA LA ViDA in 2015.

中村　貴信Takanobu Nakamura

Korean Restaurant Bariton 韓国食堂バリトン Hakata Station, Fukuoka Izakaya (Japanese tavern),Taverns / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ)

カルロスCarlos

He entertains the guests with his show-like performances.

Carlos, from Spain, is actively working as a chef at [Ganso Tonbee JR HAKATA CITY branch]. His show-like performances stimulate the five senses of the guests. His performances, filled with a live feeling, make full use of an iron griddle and sounds, aromas, and tastes to amuse the visitors.

カルロスCarlos

Hitsumbushi Nagoya Bincho Ikebukuro Parco Location ひつまぶし備長池袋パルコ店 Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo Japanese,Japanese / General / Unagi (eel)

山田　伸一Shinichi Yamada

Handmade Soba Makino 手打そば　まきの Kakuozan/Higashiyama Park, Aichi Soba (noodles),Japanese / Soba (noodles)

牧野　満Mitsuru Makino

The sincere character of the restaurant head appears in these handmade soba noodles that pursue deliciousness.

Mr. Makino was born in 1970 in Nagoya. His first job was in sales, but he wanted to learn a different skill, so he aimed to become a soba artisan. He worked hard at his training for 5 years at the Nagoya restaurant Soba Taniya, laying the groundwork for his current soba making. With his motto of "serving delicious seasonal ingredients with delicious timing", he carefully makes handmade soba and tempura using carefully selected ingredients. He says he wants to give customers peace of mind in their dining experience by providing handmade dishes.

牧野　満Mitsuru Makino

Sushi Somei 鮨　染井 Ebisu, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

染井　誠司Seiji Somei

The Chef's Recommendations

A passionate artisan who has dedicated himself to Japanese cuisine and was devoted to making dreams come true.

Mr. Somei was born in 1965 in Fukuoka. Having been moved by a drama he saw in his school days, in which a mischievous child rose to the position of head chef, he longed to become a chef himself. With those passionate thoughts in mind, he dived headfirst into the world of food after graduating high school. He worked at Japanese restaurants for 15 years, and sushi restaurants for 17 years. He has continued to tirelessly refine his skills to the present day in areas that see many customers with refined tastes, such as Kioicho, Roppongi, and Nishiazabu.

染井　誠司Seiji Somei

Torisei Takoyakushi Branch 鳥せゑ　蛸薬師店 Shijo Karasuma/Karasuma Oike, Kyoto Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Nabe (hot pot)

山田　雄大Yuta Yamada

Mr. Yamada is a cheerful leader who welcomes guests with a joyful and light-hearted atmosphere.

Mr. Yamada was born in 1986 in Kyoto. His love of cooking led him to pursue a career as a chef. He has trained diligently to prepare different cuisines and manages the restaurant. His wide range of restaurant-related activities includes restaurant launches. He has worked in hotel and Japanese restaurants overseas as a server and cook, and he began working at the Torisei Main Branch in 2017. Since October 2020, he has been working at Torisei Takoyakushi Branch. With his cheerful personality, he is a reliable leader and has the firm trust of other staff members.

山田　雄大Yuta Yamada

Sushi Kappo Kakihachi すし割烹　柿八 Soen, Hokkaido Japanese,Japanese / General / Sushi / Sake

Otaru Takeno Sushi 小樽たけの寿司 Otaru/Yoichi/Shakotan, Hokkaido Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

武田　賢一TAKEDA KENICHI

A personal connection led him to leave another career and become a sushi chef

This chef was born in April 1968 in Osaka. He was working in an architect's office when an invitation from the master of a restaurant where he had worked in his student days prompted him to become a chef. In March 2013, he opened Otaru Takeno Sushi, where he painstakingly prepares fresh fish which he serves to his customers.

武田　賢一TAKEDA KENICHI