Chef search result : Page 78

Sapporo Modern Restaurant Erimotei 札幌モダンレストラン　えりも亭 Sapporo Station, Hokkaido Japanese,Japanese / Sousaku Sushi (creative sushi) / General / Sashimi (raw fish)/Seafood

尾崎　貴幸OZAKI TAKAYUKI

Inadvertently became interested in cooking

Doing part-time work gave impetus for Mr. Takayuki Ozaki to embark on a path to becoming a chef. He started out with serving customers and worked his way up to be a chef. Working at Erimo-tei enables him to gain experience in many genres of food. This impetus that occurred at the right timing still fascinates him and spurs him on to continue down his path as a chef.

尾崎　貴幸OZAKI TAKAYUKI

FRICK FRICK（フリック） Omotesando/Aoyama, Tokyo Italian,Italian/French / Italian / Wine

深田　景FUKADA KEI

The Chef's Recommendations

Trained under two master chefs

Born in 1978 in Tokyo. Enrolled in a culinary school and then set out to work in that field. He studied in Shibuya's "Bigorosso" and Daikanyama's "Canobiano" under Uetake Takamasa, and then at the age of 22 he went to Italy for about two and a half years. He improved his craft in many restaurants, including a 2 star Michelin location in Tuscany, the "Tendarossa." After returning to Japan, he trained under Sasajima Yasuhiro at Marunouchi's "Il Giottone," working as a chef from the opening. In 2008, he opened the mainly vegetarian "Frick." It is a restaurant that is very popular with regular customers.

深田　景FUKADA KEI

Nepalico Komazawa branch ネパリコ　駒沢店 Komazawa-Daigaku, Tokyo Asia,Other Asian / Indian / Nepalese / Indian Curry

パダム　デボコタPADAMU DEBOKOTA

He opened "Nepalico" with the aim of making Nepalese culture commonplace

He was born in Gorkha, Nepal in 1980, and came to Japan in 2003 in order to learn Japanese. After that, he resolved to spread the charm of Nepalese culture within Japan itself upon marrying his Japanese wife. He trained at restaurants in Tokyo, and returned to Nepal for a period of time to learn about Nepalese cuisine. In September 2010, he opened "Nepalico Shibuya branch". In March 2014, he opened "Nepalico Komazawa branch", thus spreading the charm of Nepalese cuisine further.

パダム　デボコタPADAMU DEBOKOTA

Gyutan Sumiyaki Rikyu Izumi Main Store 牛たん炭焼利久　泉本店 Izumi-Chuo, Miyagi Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

川村武宏KAWAMURATAKEHIRO

I want to make lots of people happy with my food

From the start I liked walking around sampling food from different restaurants. I wanted to make people happy with my own cooking, so I entered the culinary world. After working as a chef for 15 years, I came to Rikyu.

川村武宏KAWAMURATAKEHIRO

Yagiya 屋宜家 Nanjo, Okinawa Soba (noodles),Japanese / Okinawa Cuisine

玉城利也TAMASHIRO TOSHIYA

The Chef's Recommendations

His own love of Okinawan soba motivated him to pursue the perfect dish

Born in Okinawa in 1985, our chef was raised on Okinawan soba and his love for it is unmatched. His fascination with the dish grew as he went from restaurant to restaurant, observing differences in flavor, until at last he decided to become a chef himself. Of particular importance to him is the balance of bonito and pork in flavoring the dashi broth. His aim is a taste that is refreshing, yet never boring, and he devotes himself wholeheartedly to that pursuit to this day.

玉城利也TAMASHIRO TOSHIYA

steak lounge Ren steak　lounge　煉 Imaizumi, Fukuoka Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)

権藤　武志GONDO TAKESHI

The Chef's Recommendations

I want to convey fun of cooking to the customer I make the most of such desire to my cooking

He was born in Fukuoka Prefecture in 1977. He has been interested in eating since he was a child. He naturally wanted to cook a delicious food. After graduating from a vocational school for becoming a licensed cook, he trained at hotels and Italian restaurants and then join this restaurant. His dishes are popular as he draws on his own experience and sense to create them. He use selected ingredients every day and keeps responding to the needs of customers

権藤　武志GONDO TAKESHI

CALA CARMEN CALA　CARMEN Nagoya Station, Aichi Spanish/Mediterranean,Global/International / General / Spanish / Wine

カルメンKARUMEN

Just how it is in Spain. Savor true Spanish cooking.

Born in Barcelona, Spain. Her family runs a restauraunt for over 100 years since her grandfather's generation. Since much of Spanish cooking in Japan is adapted to the Japanese palate, she opened a restaurant to offer the true flavors of Spain. She offers the authentic taste she's been familiar with from an early age. Every year, when she returns to her country, she learns a dish that is trending in Spain. New flavors appear in the menu right away.

カルメンKARUMEN

Gyutan Sumiyaki Rikyu Nakakecho 牛たん炭焼　利久　名掛丁店 Sendai Station West Exit, Miyagi Japanese,Japanese / Gyutan (beef tongue) / Curry

小野寺隆ONODERATAKASHI

Nothing says Sendai like gyutan (beef tongue)!

Nothing says Sendai like gyutan (beef tongue)! Interested in local ingredients, he took a job at Rikyu where he is now in charge of the grill. His motto is to take high quality ingredients and carefully grill them to perfection. "Grilling gyutan is fairly straightforward, and yet the flavor differs with each chef. I find that fascinating," Takashi remarks, as he affectionately tends the grill.

小野寺隆ONODERATAKASHI

Gyutan Sumiyaki Rikyu Iwanuma 牛たん炭焼　利久　岩沼店 Natori/Zao/Shiroishi, Miyagi Japanese,Japanese / General / Gyutan (beef tongue) / Local Japanese Cuisine

小野寺正春ONODERAMASAHARU

Depth that even a connoisseur can taste.

Wanting to use my hands to make a living, I entered the food industry because of my interest in cuisine. With over 20 years since we opened Rikyu, you'll soon find out why connoisseurs say, "When it comes to grilled beef tongue, one seeks the modest sensitivity that's a product of a single coal in the fire. The flavorful depth of each ingredient can change with the chef."

小野寺正春ONODERAMASAHARU

300B ONE 300B　ONE Ikebukuro West Exit, Tokyo Izakaya (Japanese tavern),Taverns / International/Fusion / Steak / Pizza

亀山　大作KAMEYAMA DAISAKU

His creative and original dishes were inspired by his experience with Japanese and Italian cuisine.

He was born in 1982 in Kyoto Prefecture. His family ran a home-cooking restaurant, so he's always had an interest in cuisine. He started with Japanese food, then switched to Italian when he left for Tokyo. He brings his unique creations to life using his mixed culinary backround.

亀山　大作KAMEYAMA DAISAKU

Sekiguchitei 関口亭 Shinjuku Station South Exit/Yoyogi, Tokyo General,Western / General / Omurice (omelet rice) / Wine

関口　康史SEKIGUCHI YASUSHI

We make Westernstyle cuisine to suit Japanese tastes!

With a confectioner father and a chef for an older brother, he entered the world of professional cooking at the age of 24. He got his start at a French restaurant, then moved on to Chinese, Japanese, and a wide variety of cuisines. After gaining further experience at the Kanda steakhouse Kaki no Ki, he struck out on his own, and has been running his own business for almost 20 years.

関口　康史SEKIGUCHI YASUSHI

Iemeshi Shushu Yuki 家めし殊衆豊輝 Shimbashi/Shiodome, Tokyo Izakaya (Japanese tavern),Taverns / General / Western Homemade Meal / Shochu

佐藤　則子SATO NORIKO

Home cooking for city folk, with a down-to-earth hostess.

She was born in Tokyo in 1970. She was raised by parents who were both gourmands, and in elementary school she was determined to learn cooking. After becoming independent, she began inviting friends to her house to eat her home cooking, and this inspired her to start "Iemeshi Shushu" in 2004, specializing in home-style cooking difficult to come upon for the modern city dweller. Modest and unpretentious, she has earned the trust of the world-weary through her fine cooking.

佐藤　則子SATO NORIKO

UNIQUE UNIQUE Kitahama, Osaka French,Italian/French / General / French / Wine

中山　大輔NAKAYAMA DAISUKE

He was drawn to the charms of French cooking, and his experience in famous restaurants has made him a powerful chef.

He was born in 1975 in Osaka. Although he went to a technical high school, he decided to pursue cooking-in both cases, because he enjoys making things. While learning the basics of service at a hotel, he studied cooking as hard as he could, aiming for places like the Riga Royal Hotel, and he got his dream assignment at the Restaurant Chambord, a famous restaurant known for tradition and formality. He had always hoped to become a French chef, and he fell in love with French food even more in that position, where he spent quality time working under a head chef he greatly admired. He has continued to achieve great things and gain experience since then.

中山　大輔NAKAYAMA DAISUKE

Arroceria Sal y Amor アロセリア　サル　イ　アモール Daikanyama, Tokyo Spanish/Mediterranean,Global/International / Western Homemade Meal / Spanish / Wine

宮崎　健太MIYAZAKI KENTA

A fateful encounter during a five-year stay in Madrid…

He was born in Kochi prefecture in 1981. After graduating from culinary school, he started his career with a role in a Japanese restaurant. He decided to shift his focus after motivation from a special feature on Spain that he read in a magazine, and went to Spain when he was 22. He trained at various places such as Castile and Leon, and spent five years at the Arroceria "Mano a Mano" in Madrid. He returned to Japan when he was 29. In September 2012, he opened "Arroceria Sal y Amor" together with Mr. Victor Garcia, whom he met in Madrid, as a co-owner.

宮崎　健太MIYAZAKI KENTA

Ampuku Toranomon Hills あんぷく　虎ノ門ヒルズ店 Toranomon, Tokyo Udon (noodles),Japanese / Udon (noodles) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)

安江勇治YASUE YUJI

A promising young chef who polished his skills under the guidance of one of the masters of creative Japanese cooking, Rokusaburo Michiba.

The son of the owner of a Japanese restaurant named 'Ampuku', he grew up with an intimate connection to food and a fascination for cooking. He took his first step on the culinary road at the age of 19, when he joined a 'kaiseki' banquet restaurant in Gifu as a chef, and later refined his skills further at Poisson Rokusaburo in Tokyo's Akasaka. He was also involved in planning the launch of the New York branch of the restaurant 'Ninja' during his time as a trainee chef. He developed a reputation for creating dishes which are subtle and elegant, yet stick unfalteringly to their principles. After returning to Japan, deciding that he wanted "to open an affordable restaurant for ordinary people, just like my father"; he opened his own 'udon' noodle restaurant, the 'Ampuku' which he still runs to this day.

安江勇治YASUE YUJI

Fermintxo フェルミンチョ Nishi-Azabu, Tokyo Spanish/Mediterranean,Global/International / European / Wine / Spanish

作元慎哉SAKUMOTO SHINYA

The Chef's Recommendations

Breathing new life into traditional Spanish cuisine

He was born in Ishikawa prefecture in 1982. He says that he focused on Spanish cuisine in culinary school because the Latino atmosphere matched his character well. After his graduation, he worked for three years at a hotel in Kanazawa before going to Spain to learn about the flavors in the country itself. In Spain, he trained at famous Michelin-starred restaurants such as "Restaurante Alameda", "Fonda Sala", and "Restaurante Neiche", and he opened "Fermintxo" in Nishi-Azabu after returning to Japan. He continues to present the techniques he learned at those famous restaurants, together with his novel ideas that never adhere to a fixed framework, on a plate.

作元慎哉SAKUMOTO SHINYA

Kishikawa きし川 Kokura, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

村上翔太MURAKAMISHOTA

It's been my dream to be a chef ever since I was little.

Born in Kanagawa Prefecture in 1986. I've loved cooking ever since I was little and have always had the dream of becoming a chef. Be it a la carte dishes or main dishes, I spare no effort in making each and every dish.

村上翔太MURAKAMISHOTA

SANDAYA Takarazuka 三田屋　宝塚店 Takarazuka, Hyogo Steak,Yakiniku/Steak / Japanese Beef Steak / Steak / Western Teppanyaki (iron griddle grilling)

村田　茂郎MURATA SHIGERU

By strictly enforcing standards of quality cultivated in the meat industry, we provide the finest quality beef.

Born in Mita city, Hyogo prefecture in 1956. He spent eight years in the meat industry, and obtained the qualification 'Diploma in Meat Technology', which is designed to ensure meat quality. He became interested in 'Mitaya' after hearing about their domestically-reared fillet steak set menu, which attracts customers to his home, Hyogo prefecture, from other parts of Japan. It was not long before he joined the company, where he is now putting the skills and experience he cultivated in the meat industry to work in his role overseeing all of their branches.

村田　茂郎MURATA SHIGERU

Sushidokoro Koya Sendai Ekinaka 寿司処　こうや　仙台駅中店 Sendai Station West Exit, Miyagi Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

服部　洋HATTORI HIROSHI

Our chef feels it's his true calling to provide excellent service to his customers at the counter

Born in 1977 in Fukushima Prefecture. He worked at a sushi shop in Sendai for 14 years before becoming a chef at Sushidokoro Koya, and now he's the owner of Sushidokoro Koya Sendaisushidori Store. He loves to sell sushi over the counter and see all of his customers' faces - he feels that it is his calling.

服部　洋HATTORI HIROSHI

Monja Mugi もんじゃ　麦 Tsukishima, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)

坂巻　剛SAKAMAKI TSUYOSHI

Took the path to become a chef naturally.

The chef loved to cook since he was young. Naturally, he chose the path of becoming a chef.

坂巻　剛SAKAMAKI TSUYOSHI

Restaurant ranking

Browsing history

Sapporo Modern Restaurant Erimotei

Inadvertently became interested in cooking

FRICK

Trained under two master chefs

Nepalico Komazawa branch

He opened "Nepalico" with the aim of making Nepalese culture commonplace

Gyutan Sumiyaki Rikyu Izumi Main Store

I want to make lots of people happy with my food

Yagiya

His own love of Okinawan soba motivated him to pursue the perfect dish

steak lounge Ren

I want to convey fun of cooking to the customer I make the most of such desire to my cooking

CALA CARMEN

Just how it is in Spain. Savor true Spanish cooking.

Gyutan Sumiyaki Rikyu Nakakecho

Nothing says Sendai like gyutan (beef tongue)!

Gyutan Sumiyaki Rikyu Iwanuma

Depth that even a connoisseur can taste.

300B ONE

His creative and original dishes were inspired by his experience with Japanese and Italian cuisine.

Sekiguchitei

We make Westernstyle cuisine to suit Japanese tastes!

Iemeshi Shushu Yuki

Home cooking for city folk, with a down-to-earth hostess.

UNIQUE

He was drawn to the charms of French cooking, and his experience in famous restaurants has made him a powerful chef.

Arroceria Sal y Amor

A fateful encounter during a five-year stay in Madrid…

Ampuku Toranomon Hills

A promising young chef who polished his skills under the guidance of one of the masters of creative Japanese cooking, Rokusaburo Michiba.

Fermintxo

Breathing new life into traditional Spanish cuisine

Kishikawa

It's been my dream to be a chef ever since I was little.

SANDAYA Takarazuka

By strictly enforcing standards of quality cultivated in the meat industry, we provide the finest quality beef.

Sushidokoro Koya Sendai Ekinaka

Our chef feels it's his true calling to provide excellent service to his customers at the counter

Monja Mugi

Took the path to become a chef naturally.