Chef search result : Page 72

Sanukiya さぬきや Asagaya/Koenji, Tokyo Japanese,Japanese / General / Udon (noodles) / Sake

近藤　康浩Yasuhiro Kondo

He spares no effort and devotes everything he has to food, sake (rice wine), and udon!

He took over a restaurant that was set up in the Koenji district of Tokyo in 1964. He demonstrates his skill with his seasonal kaiseki (Japanese multi-course meal) and udon creations with novel flavors. His ability to find the perfect sake (rice wine) to suit each dish is also impressive. He has many fans, ranging from politicians to celebrities in the entertainment industry.

近藤　康浩Yasuhiro Kondo

Teppanyaki Sanga 鉄板焼　山河 Nara, Nara Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

中川　千春Chiharu Nakagawa

She is a cheerful and active service staff at a hotel restaurant, making good use of her language abilities.

She was born in 1995 in Nara prefecture. After graduating from a university, she became a service staff at a restaurant. Though she was having fulfilling days, she decided to change jobs to make good use of the language abilities obtained at the university. In 2018, she entered [Teppanyaki Sanga]. Currently, she actively works as a hotel staff at [Piazza Hotel Nara] in the daytime, and as a restaurant service staff at night. She treats guests from all over the world with her original cheerful personality and sophisticated service skills obtained through her working experience at the hotel.

中川　千春Chiharu Nakagawa

CRAFTALE CRAFTALE Nakameguro, Tokyo French,Italian/French / General / French / Wine

大土橋　真也Shinya Otsuchihashi

The Chef's Recommendations

A master of French, pouring in all of his experience and knowledge and freely creating a world of his own

Born in Kagoshima Prefecture in January 1984. His interest in food started from a young age, and gradually transitioned from "eating" to "cooking." He attended Tsuji Culinary Institute in Osaka after graduating from high school, and further studied at the French branch of the school. After returning home, polished his skills at "The Georgian Club" and "Joel Robuchon". Then again returned to France, he worked at the Paris neo-bistro "Saturn," untill he returned to Japan in 2013. After working as the opening staff for "Restaurant Anise", he opened [Craftale] in September, 2015.

大土橋　真也Shinya Otsuchihashi

Sushi Urayama Nihonbashi 鮨うら山　日本橋 Nihonbashi, Tokyo Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)

高地　裕二Yuji Takachi

Even though his career as a chef has advanced, Mr. Takachi continues to devote himself to improving his daily skills.

He was born in 1961 in Akita. His love of cooking led him to become a chef. Focusing on training in sushi and Japanese cuisine, he also studied Chinese and French cuisine and spread his cooking knowledge. While using the experience and knowledge he has accumulated so far, he now makes sushi at Sushi Urayama Nihonbashi.

高地　裕二Yuji Takachi

BERNARD ベルナール Omicho Market, Ishikawa French,Italian/French / French

牛山　隆之Takayuki Ushiyama

He does not want to have any specialties, but rather keep new recipes expressing [now].

He was born in 1977 in Kanazawa city. He was interested in cooking since he was very young, and was already treating his friends with his dishes in his elementary school days. He learned cooking at the TSUJI Culinary Institute in Osaka and France, then accumulated experience in a French restaurant in Kanazawa. At the age of 28, he went to France again to accumulate further experience at a French restaurant with the stars in Jurancon in southwest France, then returned to Japan and opened the current restaurant in 2009. He has kept offering exquisite seasonal dishes which can be enjoyed only in that season of that year. His wholehearted dishes have been highly received, and his restaurant acquired the stars in 2016.

牛山　隆之Takayuki Ushiyama

NoMad Grill Lounge NoMad　Grill　Lounge Nagatacho, Tokyo Steak,Yakiniku/Steak / Steak / Italian / Wine

河野　大介Daisuke Kono

Mr. Daisuke Kono naturally became a chef by his mother's influence. He wants to express Japan's beauty through his cuisine.

He was born in 1982 in Tokyo. He naturally decided to become a chef by the influence of his mother who operates a restaurant. He trained at a traditional Japanese (kaiseki) restaurant in Kudanshita, Tokyo for 8 years, then a French restaurant with the stars for 7 years. After being involved in Japanese and French cuisines, he found his passion for spreading the goodness of Japan through cuisine. He became the master chef at [NoMad Grill Lounge], as he sympathized with its concept to offer Japanese cuisine created with Japanese methods, with Japanese seasonal ingredients along with the seasons. Currently, he seeks Japanese savory tastes by fusing different techniques from various countries.

河野　大介Daisuke Kono

Yakiniku USHIGORO Omotesando branch 焼肉うしごろ　表参道店 Harajuku/Meiji-Jingumae, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak

鳴海　博之Hiroyuki Narumi

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.

鳴海　博之Hiroyuki Narumi

Yakiniku USHIGORO Nishiazabu Main branch 焼肉うしごろ　西麻布本店 Nishi-Azabu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Steak / Yakiniku (Japanese BBQ)

鳴海　博之Hiroyuki Narumi

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.

鳴海　博之Hiroyuki Narumi

Nijo Kizuki 二條　葵月 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Sushi / Japanese Sosaku (creative cuisine)

森本　彰Akira Morimoto

Loves being a chef as he can see happy faces of the guests close.

He was born in 1971 in Yamaguchi. As his parents ran a sushi restaurant, he used to help them since he was small. He decided to be a chef when seeing the guests enjoying sushi. After graduating from a cooking school in Osaka, he had training at a Japanese restaurant in Kyoto. Being recognized for his cooking skills, he was asked to work for their Tokyo branch and then later went back to Kyoto. In the end of July 2014, he opened [Nijo Kizuki] to create a relaxing space to enjoy a meal.

森本　彰Akira Morimoto

Sakanaya Oaji サカナヤ　オアジ Shimbashi/Shiodome, Tokyo Izakaya (Japanese tavern),Taverns / Beer / Sashimi (raw fish)/Seafood / Sake

荒井　拓也ARAI TAKUYA

The Chef's Recommendations

The hometown taste of Toyama that you can enjoy in Shimbashi

I was born on 21 July 1976 in Toyama prefecture. I have accumulated 20 years of experience as a chef focused on Japanese cuisine. In July of 2013, I became the head chef of the newly opened "Shusaiya Oaji Shimbashi", where I work today.

荒井　拓也ARAI TAKUYA

Azabujuban Shimoi 麻布十番　しも井 Azabu-Juban, Tokyo Japanese,Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / General

直井　三千輝Michiteru Naoi

His passion for cooking led Mr. Naoi to this career.

He was born in 1972 in Tokyo. With his parents running a restaurant, he discovered the joy of cooking. While experiencing a variety of cuisines, he found the depth of Japanese cuisine interesting. Started working at Shimoi before it moved to its present location. He is currently spending his busy days as an executive chef.

直井　三千輝Michiteru Naoi

Yakiniku & Sake USHIGORO Kan Gotanda Branch 焼肉と和酒うしごろ貫五反田店 Gotanda, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ)

中西　信二Shinji Nakanishi

Started a career as a chef working in Japanese restaurants.

Mr. Nakanishi started his career as a chef in his early 20s in a Japanese restaurant. In 2014, he entered Sangue, a company that continues to lead the Japanese BBQ industry, feeling the appeal of their cuisine and concepts that change established ideas in the industry. After working as a head chef, he took on the role of kitchen supervisor and has continued working in that position to this day.

中西　信二Shinji Nakanishi

USHIGORO Bambina Ginza Branch うしごろバンビーナ　銀座店 Ginza, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

佐藤　健Takeshi Sato

Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.

When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.

佐藤　健Takeshi Sato

Toriyoshi Naka-Meguro 鳥よし　中目黒店 Nakameguro, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

山口　晶Akira Yamaguchi

The key to keep offering tasty yakitori is generous careful preparation

Mr. Akira Yamaguchi was born in 1972 in Kyoto prefecture. He changed his job from an office worker to a chef. After working at a Japanese restaurant and another yakitori (chicken skewer) restaurant, he joined [Toriyoshi]. Based on his belief that [techniques are required because it's simple], he improved his techniques such as the eyes for selecting ingredients, preparing and grilling. Currently he is in charge of the kitchen of [Toriyoshi Naka-Meguro]. The style of [Toriyoshi] is that the staff prepares everything to serve [Date-dori Chicken], from cutting to skewering them. He sincerely faces [Date-dori Chicken] to grill the ultimate skewers while bringing out its savory taste.

山口　晶Akira Yamaguchi

Torisei Kyoto Tower Sando branch 鳥せい　京都タワーサンド店 Kyoto Station, Kyoto Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken

冨田　潤Jun Tomita

He has been fascinated with creating food and the atmosphere in a restaurant.

He was born in 1977 in Osaka. He had a part time job at a restaurant while he was a student as he was interested in creating food and the atmosphere in a restaurant. After graduating from school, he entered a restaurant. Though he wanted to work as a server at first, he had to work as a chef as the kitchen was short handed, however he found cooking fun, and his unique point of view was also highly received, which was why he began developing the restaurant menu as well. After working as the manager at [Torisei Tenmabashi branch], he was chosen to be a part of the staff to open [Torisei Kyoto Tower Sando branch].

冨田　潤Jun Tomita

Sisiliya Sisiliya Kannai/Bashamichi, Kanagawa Pasta/Pizza,Italian/French / Pizza

小笠原敦OGASAWARA ATSUSHI

The Chef's Recommendations

Aiming for Japan's ultimate pizza instead of an Italian replica

He was born in Chiba prefecture in 1965. He was impressed by the Neapolitan pizza that he encountered by chance on a vacation, and decided to change to a pizza artisan. After that, one of his connections gave him a chance to go to the island of Sicily, and after returning to Japan in 2001, he opened "Sisiliya" in Yokohama. In order to create the ultimate pizza in Japan different from that in Italy, he adjusted everything from the flour and water to the temperature and humidity in a trial-and-error process. The current flavor is largely a result of self-learning from this repeated process. Subsequently, he also obtained the maestro qualification from the Associazione Pizzaiuoli Napoletani in Giappone.

小笠原敦OGASAWARA ATSUSHI

Fish Bank TOKYO Fish　Bank　TOKYO Shimbashi/Shiodome, Tokyo General,Western / General / French / Wine

脇坂　龍太Ryota Wakisaka

The Chef's Recommendations

Mr. Ryota Wakisaka decided to become a chef as he was fascinated with craftsmanship, and has aggressively mastered each country's cuisine.

He was born in 1972 in Tokyo. He has experienced various genres of cuisine, including French, Italian, Hawaiian, Mediterranean, Spanish, Asian-French, and molecular cuisines. In addition to the basic cooking methods, he also actively uses the latest techniques, such as [espuma] to create mousse. This chef has a strong hungry spirit for developing new tastes and expressions. Currently, he works as the executive chef at [EDGE. LTD.], a company developing restaurant/wedding businesses.

脇坂　龍太Ryota Wakisaka

Torishige 鳥茂 Shinjuku Station South Exit/Yoyogi, Tokyo Japanese,Japanese / Kushiyaki (grilled skewers) / Wine / General

酒巻　祐史SAKAMAKI YUJI

The Chef's Recommendations

Whilst looking at the figures of his grandfather and father cooking, he joined the long line of people making grilled offal dishes.

He is the third generation owner of the grilled cuisine restaurant ‘Toshige', made in 1950. He entered this world at the age of 23 and afterwards, joined the line of ‘Torishige' owners and decided on developing the art of grilling offal. His teachers were his grandfather, from the first generation and his father, from the second. Due to his father's sudden and early passing, he became the restaurant owner at a young age.

酒巻　祐史SAKAMAKI YUJI

MOSS okinawa MOSS okinawa Kokusai dori, Okinawa French,Italian/French / Japanese Sosaku (creative cuisine) / French / Western Sosaku (creative cuisine)

中村　寿之Toshiyuki Nakamura

Following the footsteps of his father, Mr. Nakamura himself became a chef.

He was born in 1989 in Kanagawa. From the age of 12, he helped his parents run restaurants and improve his sense of cooking. His career began in earnest at the age of 18. He studied under Chef Sakai at La Rochelle for 10 years. He opened a cafe & private accommodation in Nakijin Village, Okinawa. In 2020, he joined I.P.S. Co., Ltd. and became the sous chef of CROSS TOKYO. After working as head chef at CROSS GRILL POT HOUSE/CROSS FOOD LAB, he became head chef at MOSS Okinawa in 2023.

中村　寿之Toshiyuki Nakamura

Gion Sato ぎおん　佐藤 Gion, Kyoto Sushi,Japanese / General / Sushi / Cookshop

佐藤龍幸Tatsuyuki Sato

The Chef's Recommendations

Chef Tatsuyuki Sato's experience at sushi counters in Japanese restaurants and hotels has blossomed into his “sushi kappo" (a sushi bar with the chef and customers facing one another)

Born in 1964, a native of Kumamoto Prefecture. Tatsuyuki Sato began his career as a cook in a Japanese restaurant in Kyushu, afterwards polishing his skills at hotels and Japanese restaurants in Kyoto and Osaka. After 13 years of experience working at the sushi counter at Kyoto Hotel Okura, he went independent and opened Gion Sato. He emphasizes his “sushi kappo (sushi bar)” which leverages his own experiences, attracting quite a reputation. In February 2015, he relocated his store, which had become cramped, to the south side of Gion and reopened for business.

佐藤龍幸Tatsuyuki Sato

Restaurant ranking

Browsing history

Sanukiya

He spares no effort and devotes everything he has to food, sake (rice wine), and udon!

Teppanyaki Sanga

She is a cheerful and active service staff at a hotel restaurant, making good use of her language abilities.

CRAFTALE

A master of French, pouring in all of his experience and knowledge and freely creating a world of his own

Sushi Urayama Nihonbashi

Even though his career as a chef has advanced, Mr. Takachi continues to devote himself to improving his daily skills.

BERNARD

He does not want to have any specialties, but rather keep new recipes expressing [now].

NoMad Grill Lounge

Mr. Daisuke Kono naturally became a chef by his mother's influence. He wants to express Japan's beauty through his cuisine.

Yakiniku USHIGORO Omotesando branch

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.

Yakiniku USHIGORO Nishiazabu Main branch

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.

Nijo Kizuki

Loves being a chef as he can see happy faces of the guests close.

Sakanaya Oaji

The hometown taste of Toyama that you can enjoy in Shimbashi

Azabujuban Shimoi

His passion for cooking led Mr. Naoi to this career.

Yakiniku & Sake USHIGORO Kan Gotanda Branch

Started a career as a chef working in Japanese restaurants.

USHIGORO Bambina Ginza Branch

Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.

Toriyoshi Naka-Meguro

The key to keep offering tasty yakitori is generous careful preparation

Torisei Kyoto Tower Sando branch

He has been fascinated with creating food and the atmosphere in a restaurant.

Sisiliya

Aiming for Japan's ultimate pizza instead of an Italian replica

Fish Bank TOKYO

Mr. Ryota Wakisaka decided to become a chef as he was fascinated with craftsmanship, and has aggressively mastered each country's cuisine.

Torishige

Whilst looking at the figures of his grandfather and father cooking, he joined the long line of people making grilled offal dishes.

MOSS okinawa

Following the footsteps of his father, Mr. Nakamura himself became a chef.

Gion Sato

Chef Tatsuyuki Sato's experience at sushi counters in Japanese restaurants and hotels has blossomed into his “sushi kappo" (a sushi bar with the chef and customers facing one another)