Chef search result : Page 60

Sushi Hiroshima Ajiroya Main Branch 鮨広島　あじろや　本店 Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima Sushi,Japanese / Sashimi (raw fish)/Seafood / General / Sushi

平田　成昭Nariaki Hirata

A childhood dream led Mr. Hirata to the culinary arts.

Mr. Hirata was born in 1974 in Onomichi city. Gained an admiration for the life of a chef after his parents brought him to Japanese-style restaurants as a child. After graduating from a specialist culinary school, he has continued to forge forwards on the path of sushi until the present day. In January 2017, he started working at the newly-opened "Sushi Hiroshima Ajiroya". He displays his well-honed sushi-making skills in front of the counter every day.

平田　成昭Nariaki Hirata

Kappo Aoyagi 割烹　青柳 Ashiya, Hyogo Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)

青柳　竜良Tatsuro Aoyagi

The Chef's Recommendations

Raised watching his father provide in-flight meals for VIPs, becoming a chef was a natural path for Mr. Aoyagi.

Born in 1971 in Chiba prefecture, he was the son of a chef providing in-flight meals on airplanes. As a child, Mr. Aoyagi saw his father board government airplanes as the head Japanese food chef and provide meals for the emperor and other VIPs, so becoming a chef was a natural path for him. After graduating, he joined Tsukiji Tamura and worked at Tokyo Tamura in Kobe (now known as Kobe Tamura) for 15 years as vice head chef. After gaining further experience at a Japanese restaurant in Sannomiya, Osaka, he opened his own restaurant in December 7, 2011. He currently works as the owner and head chef of Kappo Aoyagi.

青柳　竜良Tatsuro Aoyagi

Gyuton Gassen Brand Gyu Agu Buta Ittogai Nikuryori Senmonten ぎゅうとん合戦　ブランド牛・アグー豚一頭買い肉料理専門店 Onna-son, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Okinawa Cuisine / Yakiniku (grilled meat)

宇栄原　啓Kei Uehara

He works to create dishes that bring out the flavors of Okinawan ingredients

He was born in 1972 in Uruma city, Okinawa prefecture. This chef meticulously selects his ingredients, which include branded beef, rare parts of pork, and juicy, sweet local vegetables, nurtured in the bright Okinawan sunshine. He also carefully crafts recipes that bring out the flavors of these ingredients. Gyudon Gassen is beautifully located and customers are blessed with a picturesque view. He continues to create top-class cuisine, so that customers enjoy being at his restaurant even more.

宇栄原　啓Kei Uehara

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

Hitsumabushi Nagoya Bincho Grand Front Osaka Location ひつまぶし備長　グランフロント大阪 Osaka Station/Umeda Station, Osaka Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

松室　孝則Takanori Matsumuro

19HITOYASUMI Nanto A-MIEUX branch 19HITOYASUMI　南砺アミュー店 Tonami/Gokayama, Toyama Cafe,Cafe/Sweets / General / Cake / Coffee

南部　愛莉香Arika Nambu

She works busily with three roles; the manager, patissier, and barista.

She was born in 1996 in Toyama prefecture. Her motivation, which brought her to her current position, comes from her childhood graduation yearbook, where she wrote her dream to be a patissier to make delicious cookies and confections. She obtained a cooking license immediately after graduating from the cooking course of Takaoka Ryukoku High School and entered 19HITOYASUMI. In 2016, she was approved as a coffee meister by the Specialty Coffee Association of Japan. Currently, she works busily every day as a manager, a patissier, and a barista at [19HITOYASUMI Nanto A-MIEUX branch].

南部　愛莉香Arika Nambu

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

Hokkai Seafood & Tokachi Beef Steak Restaurant Norte 北海シーフード＆十勝牛ステーキレストラン　ノルテ Hakodate, Hokkaido General,Western / General / French / Steak

酒井　諭Satoshi Sakai

He actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY].

He was born in 1962 in Hokkaido. He liked cooking for his family, and seeing them pleased. After graduating from TSUJI Culinary Institute, he actively worked in the kitchen of [Bistro Kanapeshu] in Sapporo for 10 years. He also accumulated many years of experience at the [Obihiro Grand Hotel] and [JR Hotel Nikko Northland Obihiro], then entered [LA VISTA HAKODATE BAY] in 2011. Currently, he actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY] and [HAKODATE BAY GOURMET CLUB].

酒井　諭Satoshi Sakai

Eau-De-Vie オー・ド・ヴィー Eau-De-Vie Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Dining Bar,Dining bar / General / Cocktail / Whisky

西村　佳佑Keisuke Nishimura

Water of life" that gives healing to daily life. Mr. Nishimura provides a moment of contentment.

He was born in 1991 in Osaka, the manager of Eau-De-Vie. The bar's name comes from the French word meaning "water of life (sake)." It started as a bar that provides healing to people's daily lives through a drink. It has now been renewed as a dining bar offering drinks and food. He aims to create a place where not only those who have supported the bar but also more guests can enjoy a moment of contentment.

西村　佳佑Keisuke Nishimura

Niku-zushi Teppanyaki Shabu-Shabu - ZUISHO- 肉寿司・鉄板焼き・しゃぶしゃぶ　瑞祥 (ずいしょう) Daimyo, Fukuoka Teppanyaki,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling)

山下　新吾Shingo Yamashita

The Chef's Recommendations

Being attracted by a chef of the restaurant where he had a meal, he pursued his career as a chef as well.

Born in Fukuoka in 1975. He was attracted by the cook of the restaurant where he had a meal, and pursued his career as a cook. After training in a Japanese restaurant for 17 years, he was further trained in a teppan-yaki (grilled on iron griddle) restaurant for 5 years. With an extensive experience, he opened restaurant [Zuisho] in July 2016 as the owner chef. He cooks and serves dishes where he is particular about the local ingredients from Kyushu.

山下　新吾Shingo Yamashita

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

Nishijin Hatsuki Kuten Hakata Branch 西新初喜くうてん博多店 Hakata Station, Fukuoka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

坂口　存澄Masazumi Sakaguchi

Mr. Sakaguchi is a chef with a bright smile who started his culinary career after an impactful encounter.

He was born in 1977 in Miyazaki. While living in Hokkaido for work, he was struck by the delicious taste of soup curry. Wanting to spread soup curry in the Kyushu area, he decided to pursue a career in the culinary field. He has studied at various places, including izakaya (Japanese-style pubs), and even opened his own restaurant. He is the head chef at Nishijin Hatsuki Kuten Hakata Branch, which opened in August 2023. Always with a smile on his face, he welcomes guests while cooperating with those around him.

坂口　存澄Masazumi Sakaguchi

Teppan Yakiniku Okuno Hosomichi 鉄板焼肉オクノホソミチ Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

清　大地Daichi Kiyo

Career change from the construction industry. With honed culinary skills, Mr. Kiyo makes dishes that are body-friendly.

He was born in 1978 in Hyogo. As a student, he worked part-time in a restaurant, but he went on to work in the construction industry after graduation. Later, he became independent and established his own company. While working, he aspired to run a restaurant because of his deep concern for the nutrition and quality of worker's meals. Considering the location and the genre of cuisine, he opened his restaurant Teppan Yakiniku Okuno Hosomichi in May 2024.

清　大地Daichi Kiyo

Kashiwa-ya Genjiro かしわ屋源次郎 Hakata Station, Fukuoka Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)

井上　喜仁Yoshihito Inoue

He shows his skillful cooking techniques obtained through training at various Japanese restaurants!

He was born in 1966 in Fukuoka prefecture. As he loved cooking so much, he had no hesitation to enter the restaurant field after graduating from school and obtained a wide range of deep cooking skills through various types of Japanese restaurants, including sushi, seafood, and tempura. Then he entered HARBOR HOUSE Co., Ltd., which operates Kashiwa-ya Genjiro. Currently, he actively create dishes for many guests showing his skillful cooking techniques obtained throughout his career, every day.

井上　喜仁Yoshihito Inoue

Tempura Maki 天布良　万喜 Karuizawa, Nagano Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl) / Local Japanese Cuisine

青木　康正AOKI YASUMASA

A craftsman focused entirely upon tempura.

Mr. Aoki tells us, "This was the craft I chose to learn at the age of 20." He actually previously worked at Tempura Maki for six or seven years. After that he worked for a long time at different restaurants, building up his skills, before returning once again, last April, to work at Tempura Maki.

青木　康正AOKI YASUMASA

Kyobashi Basara 京橋　婆娑羅 Kyobashi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling)

管　武敏Taketoshi Kan

Mr. Kan started out with an invitation from his uncle and honed his skills in the world of Japanese cuisine.

Mr. Kan was born in Kanagawa prefecture in 1963. He joined the culinary industry after being encouraged to do so by his uncle, who was a chef specializing in Japanese cuisine. He joined "International Hotel Ube" in Yamaguchi prefecture and began making a name for himself. After honing his craft at "International Hotel Ube" for four years, he moved to Tokyo. He diligently studied Japanese cuisine of different styles, ranging from Japanese cuisine in Japanese-style restaurants to Japanese cuisine served in hotels. After working at "Hyatt Regency Tokyo" and also "Kappo Bandai", which was located in Kanda, he was appointed the head chef of "Kyobashi Basara" in September 2022.

管　武敏Taketoshi Kan

Ebisu Kichinoza 恵比寿　吉乃坐 Ebisu, Tokyo Japanese,Japanese / Basashi (horse meat sashimi) / Chicken / General

花輪　成昭Shigeaki Hanawa

The Chef's Recommendations

Wanting nothing more than to make delicious food, Mr. Hanawa does his best to fulfill customer expectations

Mr. Hanawa was born in April 1974 in Kumamoto-shi. He, who had a lot of experience eating at various restaurants, thought he could provide more delicious food for a good price. Always pursuing new flavors, wondering what tastes he can create by combining different foods and ingredients; he can imagine the result before he makes the dish. With the exquisite harmony born from his endlessly expanding ideas for both Japanese and Western cuisine, he gives cooking his all every day to make customers happy.

花輪　成昭Shigeaki Hanawa

Waryori Hanajin 和料理　はな甚 Kawagoe, Saitama Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / General

立花　義春Yoshiharu Tachibana

The world of cuisine that began with an actor and his two hats

Born in Iwate prefecture, Mr. Tachibana has a unique professional history, having changed his career from acting to cookery. His interest in food grew as he watched his mother cooking when he was a child. Later, he began training to be a chef while he was training to be an actor. He built up experience in Shibuya and Shimbashi, mainly cooking Japanese food, and finally fulfilled his long-cherished dream by opening Hanajin. This year, the popular restaurant celebrates its 25th anniversary.

立花　義春Yoshiharu Tachibana

Hitsumabushi Nagoya Bincho Lachic Location ひつまぶし備長　ラシック店 Sakae, Aichi Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

和田　英樹Hideki Wada

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

Restaurant ranking

Browsing history

Sushi Hiroshima Ajiroya Main Branch

A childhood dream led Mr. Hirata to the culinary arts.

Kappo Aoyagi

Raised watching his father provide in-flight meals for VIPs, becoming a chef was a natural path for Mr. Aoyagi.

Gyuton Gassen Brand Gyu Agu Buta Ittogai Nikuryori Senmonten

He works to create dishes that bring out the flavors of Okinawan ingredients

Sushi Somei

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

Hitsumabushi Nagoya Bincho Grand Front Osaka Location

19HITOYASUMI Nanto A-MIEUX branch

She works busily with three roles; the manager, patissier, and barista.

Mexican Restaurant ViVA LA ViDA

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

Hokkai Seafood & Tokachi Beef Steak Restaurant Norte

He actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY].

Eau-De-Vie

Water of life" that gives healing to daily life. Mr. Nishimura provides a moment of contentment.

Niku-zushi Teppanyaki Shabu-Shabu - ZUISHO-

Being attracted by a chef of the restaurant where he had a meal, he pursued his career as a chef as well.

Kanda Unomaru

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

Nishijin Hatsuki Kuten Hakata Branch

Mr. Sakaguchi is a chef with a bright smile who started his culinary career after an impactful encounter.

Teppan Yakiniku Okuno Hosomichi

Career change from the construction industry. With honed culinary skills, Mr. Kiyo makes dishes that are body-friendly.

Kashiwa-ya Genjiro

He shows his skillful cooking techniques obtained through training at various Japanese restaurants!

Tempura Maki

A craftsman focused entirely upon tempura.

Kyobashi Basara

Mr. Kan started out with an invitation from his uncle and honed his skills in the world of Japanese cuisine.

Ebisu Kichinoza

Wanting nothing more than to make delicious food, Mr. Hanawa does his best to fulfill customer expectations

Waryori Hanajin

The world of cuisine that began with an actor and his two hats

Hitsumabushi Nagoya Bincho Lachic Location

Pizzeria Pino Isola VESTA

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