Chef search result : Page 86

Asakusa Unagi Sansho 浅草　うなぎ　さんしょ Asakusa, Tokyo Japanese,Japanese / Unagi (eel)

浅賀　博厚ASAGA HIROATSU

Eels, the pride of the proprietor who has continued to handle them since Sansho opened in Asakusa some 30 years ago

After training at an unagi (eel) wholesaler, he opened the unagi specialty restaurant Sansho in 1985. He refuses to compromise on taste and freshness, only procuring enough fresh unagi for the day. In addition to his infallible skills and judgement, he has been winning over customers with his warm and sociable hospitality.

浅賀　博厚ASAGA HIROATSU

Chinese Taiwan Restaurant Misen 中国台湾料理　味仙 Chikusa/Imaike/Ikeshita, Aichi Chinese,Chinese / General / Taiwanese

森岡　裕貴MORIOKA YUKI

With steam and speed, this chef offers up Chinese Taiwan cuisine.

I was born in June, 1983 in the city of Hakodate in Hokkaido Prefecture. I was influenced by my father, who ran an Izakaya, and so after I graduated from high school, I decided to learn the ropes of the service industry at a local Japanese-style restaurant. I entered the world of Chinese Taiwan cuisine in 2009 when I started working at Chinese Taiwan Restaurant Misen, thanks to a family connection. I learned by watching Sho, a veteran who showed me how to utilize steam and speed, a style of cooking which is very different from Japanese-style cuisine. It was a period of diligent training for me and I spent my days polishing my skills in the kitchen.

森岡　裕貴MORIOKA YUKI

Kagura 神楽‐kagura‐ Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal) / Western Teppanyaki (iron griddle grilling)

小西　健太KONISHI KENTA

The Chef's Recommendations

He brings all of the culinary skills he's cultivated to life here at Kagura

He entered the culinary world at the age of 18. First, he built up experience at authentic Japanese restaurants all around Osaka. He then offered his skills to the owner of Kagura in 2012, where he was promoted to head chef.

小西　健太KONISHI KENTA

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

Hokkai Shabu Shabu Kita 2 Jo 北海しゃぶしゃぶ北2条店 Sapporo Station, Hokkaido Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Crab / Nabe (hot pot) / Shabu-shabu (boiled meat slices)

佐々木　彰則SASAKI AKINORI

Working hard with the staff to create a comfortable restaurant

Born August 10, 1956 in Sapporo. After graduating from a vocational school, he worked at restaurants, hotels, and izakaya bars, serving customers. When Hokkai Shabu Shabu Kita 2 Jo opened in 2012, he was hired on as manager. Rather than "training staff by the book," he focuses on "little acts of service and hospitality," working towards creating a restaurant with a warm atmosphere along with his staff.

佐々木　彰則SASAKI AKINORI

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

Ebiju 海老重 Nishi-Funabashi, Chiba Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

海老原　孝EBIHARA TAKASHI

Growing up watching his father, a chef

After growing up watching his father work as a sushi chef, it was a natural step for him to set foot in the culinary world. He trained at various restaurants and even opened his own restaurant but fate lead him to manage a restaurant with his father in 2012. That restaurant is reopening after a renovation.

海老原　孝EBIHARA TAKASHI

Antiqua Trattoria Ciuri Ciuri アンティカ・トラットリア　シュリシュリ Gaienmae/Aoyama-Itchome, Tokyo Italian,Italian/French / Italian / Mediterranean / Wine

高橋　健太TAKAHASHI KENTA

The Chef's Recommendations

Experience of apprenticeship era in Bologna, Italy ensures chef's works.

He was born in Tokyo in 1975. After graduating from culinary school, he trined for 3 years at "Osteria" in Funabashi, before leaving for Italy. For the 7 years he spent in Italy, he wandered from northern Italy to southern Italy with Bologna as his base, and gained experiences from numerous restaurants, with the Michelin-starred restaurant "IL SOLE" at the center. After returning to Japan, he joined the Sicilian restaurant "Don Cicco" in Shibuya and worked for 6 years under chef Tsutomu Ishikawa. In March 2013, he opened "Trattoria Antica Ciuri Ciuri".

高橋　健太TAKAHASHI KENTA

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

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

Fudozaka Kikuchi 不動坂　菊地 Sannomiya, Hyogo Japanese,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)

菊地KIKUCHI

Since he was a child, he was interested in food and he chose this path.

The chef was interested in making dishes with a variety of ingredients. After a while, he became able to cook on his own, and naturally started to think about working as a chef.

菊地KIKUCHI

R&B R＆B Kannai/Bashamichi, Kanagawa Izakaya (Japanese tavern),Taverns / Tsukemen (noodles served separately from dip soup) / Shio Ramen (salt-flavored ramen) / Shoyu Ramen (soy sauce ramen)

菅野　加奈子SUGANO KANAKO

The Chef's Recommendations

Influenced by my parents who are good cooks, I naturally chose a culinary career.

Both of her parents like cooking. Watching her parents enjoy cooking, she came to think of cooking as a fun activity and naturally aimed to be a cook. After training herself by working at a private restaurant of creative cuisine, she is now using her experienced skills at [R&B.]

菅野　加奈子SUGANO KANAKO

Dining Bar YZ ダイニングバーYZ Hida/Takayama, Gifu Pasta/Pizza,Italian/French / Steak / Pizza / Cocktail

吉實　賢介YOSHIZANE KENSUKE

Brings delicious tastes to life with his cooking experience that can't be confined to one culinary style

Born in 1981 in Hida, Gifu Prefecture. Aspiring to become a chef, he trained at the Japanese food restaurant "Izakaya Fumi" in Nagoya city's Chikusa district and "Karatoya" in the Sakae district from the age of 18 on. After that, he returned to Takayama and opened this restaurant in 2012, turning his dream into a reality.

吉實　賢介YOSHIZANE KENSUKE

Bistro and Wine Frenchies ビストロアンドワイン　FRENCHIES フレンチーズ Ningyocho/Kodenmacho, Tokyo French,Italian/French / French / Wine

小川　浩之OGAWA HIROYUKI

Doing part time work as a student inspired me to enter the world of cuisine

I was born in Tokyo during June 1975, and set my heart on entering the world of cuisine after taking on part time work at a restaurant during my university days. After gaining experience at various restaurants I became a chef at FRENCHIES. As a restaurant where you can casually savor delicious food and wine, we offer a broad menu that is well-matched to the taste of the wines.

小川　浩之OGAWA HIROYUKI

Brasserie Rakuya ブラッスリー　楽や Takikawa/Fukagawa/Sunagawa, Hokkaido Izakaya (Japanese tavern),Taverns / Chicken / Japanese Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood

川野名　順KAWANONA JUN

From being raised by a fishmonger, to creating a place to eat delicious fish.

Kawanona was born in Takikawa, Hokkaido in 1969. His family home was a fish shop, so he has a long history of handling fish. At the age of thirty he started training at a Japanese restaurant in Sapporo. However, he had already decided on what he wanted to do, so three years later he opened the current restaurant, which takes the form of an extension on his family home. Everyday he spiritedly wields his knife, hoping to make this restaurant a place where food lovers gather.

川野名　順KAWANONA JUN

Yakiniku Korean Dining Youngdong South Entrance 韓食菜炎　ヨンドン南口店 Enoshima/Kugenuma, Kanagawa Korean,Other Asian / Yakiniku (grilled meat) / Korean / Horumon (offal meat)

菅原　進SUGAWARA SUSUMU

Enjoy the hospitality of a young head chef devoted to yakiniku (grilled meat) since his student days

I was born in 1981 in Kanagawa Prefecture. While at the university, I worked at a Korean barbecue restaurant and gained a lot of experience. In 2010 began displaying my talents at "Korean Royal Cuisine Yondon" and then in 2014 became head chef at its sister restaurant, "Korean Saien Yondon Minamiguchi Branch" in 2014.

菅原　進SUGAWARA SUSUMU

Torigen Kamata とり元　蒲田店 Kamata, Tokyo Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Shochu

原山HARAYAMA

Particular about charcoal, a chef who pays attention to the details when grilling.

He expertly prepares the ‘Kirishima Chicken' of Miyasaki one by one by hand, and provides the skewers, even adding the finishing touches to the grilled dishes. At ‘Torigen, Kamata branch', he calls himself the ‘Char-grilling Craftsman.'

原山HARAYAMA

Ricos KITCHEN Ricos　KITCHEN（リコス・キッチン） Ebisu, Tokyo Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / French / Italian

夏目　治樹NATSUME HARUKI

He draws out the deliciousness of his ingredients using culinary techniques from Italian to French, and sometimes even Japanese

Born in 1970, in Tokyo. When he was in elementary school his parents took him to a yakiniku (grilled meat) restaurant, where he was so moved by the stylish and delicious world of cuisine that he aspired to become a chef himself. After graduating from culinary school he went to work for the Hilton Hotel. He worked in a variety of kitchens for four years, then went to work for restaurants specializing in Italian cuisine. Then he became a chef at Tim's NY in Ebisu. He met our owner around then, and in 2000 in opened Ricos Kitchen with him, where he works still.

夏目　治樹NATSUME HARUKI

Izakaya Kumakichi 居酒屋　くま吉 Matsue Station, Shimane Izakaya (Japanese tavern),Taverns

熊野　英治KUMANO EIJI

A chef's job is to bring joy to people.

Born in Matsue in 1973. He says his dream was always to have his own restaurant. He had an interest in cooking, and worked part time at a restaurant, while also often cooking at home. He began working at a sushi restaurant at the age of 24. His good points are that he enjoys serving people, and making them happy. This is what he believes is an important part of being a chef. He spent four years learning all of the ins and outs of sushi and Japanese cuisine to become independent. His heart's desire is to open a restaurant where customers feel welcome, and that serves original, heart-felt food.

熊野　英治KUMANO EIJI

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

Restaurant ranking

Browsing history

Asakusa Unagi Sansho

Eels, the pride of the proprietor who has continued to handle them since Sansho opened in Asakusa some 30 years ago

Chinese Taiwan Restaurant Misen

With steam and speed, this chef offers up Chinese Taiwan cuisine.

Kagura

He brings all of the culinary skills he's cultivated to life here at Kagura

Arroceria Sal y Amor

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

Hokkai Shabu Shabu Kita 2 Jo

Working hard with the staff to create a comfortable restaurant

Gyutan Sumiyaki Rikyu Izumi Main Store

I want to make lots of people happy with my food

Ebiju

Growing up watching his father, a chef

Antiqua Trattoria Ciuri Ciuri

Experience of apprenticeship era in Bologna, Italy ensures chef's works.

steak lounge Ren

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

SANDAYA Takarazuka

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

Fudozaka Kikuchi

Since he was a child, he was interested in food and he chose this path.

R&B

Influenced by my parents who are good cooks, I naturally chose a culinary career.

Dining Bar YZ

Brings delicious tastes to life with his cooking experience that can't be confined to one culinary style

Bistro and Wine Frenchies

Doing part time work as a student inspired me to enter the world of cuisine

Brasserie Rakuya

From being raised by a fishmonger, to creating a place to eat delicious fish.

Yakiniku Korean Dining Youngdong South Entrance

Enjoy the hospitality of a young head chef devoted to yakiniku (grilled meat) since his student days

Torigen Kamata

Particular about charcoal, a chef who pays attention to the details when grilling.

Ricos KITCHEN

He draws out the deliciousness of his ingredients using culinary techniques from Italian to French, and sometimes even Japanese

Izakaya Kumakichi

A chef's job is to bring joy to people.

Sekiguchitei

We make Westernstyle cuisine to suit Japanese tastes!