Chef search result : Page 89

Teppan Steak Pur 鉄板ステーキ　ピュール Minamimorimachi, Osaka Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)

中村　武実NAKAMURA TAKEMI

The Chef's Recommendations

Watching Teikoku Hotel's head chef Nobuo Murakami cook on television moved me

Born in 1959 in Taima City, Nagasaki. His mother's dishes always used fresh, local vegetables and fish, highlighting those ingredients but having flavors that you never tired of and that got him to understand the complexities of cooking. After graduating high school, he trained at hotels and restaurants, and worked as head teppanyaki grill chef at the Hilton International, Moriguchi Prince Hotel, and the Hyatt Regency Osaka. In 1996, he was hired on as both head chef and manager of Teikoku Hotel Osaka Kamon. In 2012, he opened Teppan Steak Pur.

中村　武実NAKAMURA TAKEMI

Izakaya Umaimon Shinjuku Kabuki-cho 居酒屋うまいもん　新宿歌舞伎町 Shinjuku East Exit/Kabukicho, Tokyo Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake / General

齋藤　博重Hiroshige Saito

Warmly receiving customers with a smile at Umaimon

He was born and raised in Fukushima, but left for Tokyo to train at a Japanese restaurant for 15 years before coming back to Fukushima to open Izakaya Umaimon at age 33. However, for a short while he relocated to Osaka, due to his shop being within the evacuation zone after the Great East Japan Earthquake of 2011. After that, because of his deep familiarity with Tokyo, he decided to set up shop in one of the city's lively downtown shopping districts, and in April of 2012 he opened up Izakaya Umaimon in the Kabukicho district of Shinjuku.

齋藤　博重Hiroshige Saito

Itamae Yakiniku Itto Tenka Chaya Main Store 板前焼肉一斗　天下茶屋本店 Tengachaya/Nishinari, Osaka Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine

有近　六次ARICHIKA ROKUJI

The Chef's Recommendations

Everything for the sake of deliciousness

He was born in 1949 in Osaka Prefecture. With experience in wholesale meat business and butchering, he opened "Itamae Yakiniku Itto" with the intention of providing quality meat at more affordable prices. Only the highest quality Japanese black beef is selected from hundreds of cattle coming from farms in Miyazaki, Kagoshima, Niigata, Sendai, Saga, and throughout Japan. He works hard everyday, proudly remembering his background as a meat shop owner.

有近　六次ARICHIKA ROKUJI

Ginza Ibuki ぎんざ一二岐 Ginza, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

吉澤　定久YOSHIZAWA SADAHISA

A cornerstone of eight years of training in Kyoto

Sadahisa Yoshizawa was born in Tochigi Prefecture in 1977. At 19 years old, he set his sights on becoming a chef, and stepped into the world of Japanese cuisine. He devoted himself to training at three restaurants over eight years in Kyoto, and then passed through three more Japanese restaurants after returning to Tokyo. He opened Ginza Ibuki in August 2010. The restaurant has received stars from the Tokyo Michelin Guide three years in a row.

吉澤　定久YOSHIZAWA SADAHISA

Ahill Ginza ahill　銀座 Ginza, Tokyo French,Italian/French / French / Western Teppanyaki (iron griddle grilling) / Hamburger Steak

山中　昌昭YAMANAKA MASAAKI

A dynamic expression of delicate French cooking with teppanyaki (Japanese hot plate) style cooking.

Born in 1979 in Osaka. While working part-time and chasing his dreams, he learned cooking by watching others and using the ingredients in his house. He would then share this cooking with his friends, and it was their positive reaction that led to him deciding upon a career in cooking. After working for eight years in an Italian restaurant, he started working at Ahill through the introduction of an acquaintance. He currently works as the head chef, using the dynamic teppanyaki style to produce delicate French food.

山中　昌昭YAMANAKA MASAAKI

Yakitori Abe やきとり阿部 Meguro, Tokyo Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Wine

阿部　友彦ABE TOMOHIRO

The Chef's Recommendations

From Italian food to yakitori, he closed his own shop to train at a famous restaurant

He was born in Niigata prefecture in 1984. After graduating from culinary school, he began his culinary career as a chef at "Kihachi". When he was just 23 years old, he opened an Italian dining restaurant in Akabane, but a turning point suddenly reached him. While he was casually imagining his future, what surfaced clearly in his head was, as he says, "The image of a yakitori (grilled chicken) craftsman standing diligently in front of a small grill." He worked as an apprentice at "Torishiki" when he was 28. After about a year and a half years of training, he opened "gallus" in June 2013 and has been in charge of it since then.

阿部　友彦ABE TOMOHIRO

La BOMBANCE ラ・ボンバンス　La　BOMBANCE Nishi-Azabu, Tokyo Japanese Sosaku (creative),Japanese / General / Sake

渡邊　直博WATANABE NAOHIRO

A meeting with Chef Okamoto at Fujidaya, here in the world of cuisine he's longed after since childhood

Born in 1978 and coming from Yamanashi, his father was a cook of Japanese cuisine and because of this he had an interest in food from an early age, leaping into the world of cuisine when he graduated from high school. Building up his skillset at small restaurants, hotels, Japanese restaurant inns, and the like, he then spent three and a half years at Fujidaya, meeting with owner Okamoto at that time. From the start-up of La BOMBANCE in 2004, he's been in the kitchen as head chef.

渡邊　直博WATANABE NAOHIRO

Ristorante Il Bambinaccio リストランテ　イル　バンビナッチョ Nishi-Azabu, Tokyo Italian,Italian/French / Italian / Pasta / Wine

福田　憲一FUKUDAKENICHI

The Chef's Recommendations

We preserve the goodness of the traditional Italian dishes you've always loved

After gaining experience in Italian restaurants in Tokyo and Sapporo, he traveled to Italy at the age of 23. He trained in a variety of kitchens all over Rome, did a stint as head chef at Ristorante da Ruka in Venice, and returned to Japan at 26.

福田　憲一FUKUDAKENICHI

Sushi Saiko 鮨　西光 Susukino, Hokkaido Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers)

西牧　光浩NISHIMAKI MITSUHIRO

The Chef's Recommendations

Staying true to his own style

Please feel free to talk to me during your visit.

西牧　光浩NISHIMAKI MITSUHIRO

Tenshige 天茂 Akasaka, Tokyo Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)

高畑　粧由里TAKABATAKE SAYURI

The Chef's Recommendations

She works to preserve the flavors of Tenshige

Born in 1964, a Tokyo native. She was working as a teacher at a combined middle and high school when at the age of 30 her father and predecessor, Tomio Kurashige, fell ill, and started helping him out in the evenings with the frying at Tenshige. After that, she resigned from the school in order to succeed her father, and began to study cooking in earnest. Roughly two and a half years later, under the careful guidance of her father, she became the head chef here at the age of 33.

高畑　粧由里TAKABATAKE SAYURI

Yoroniku よろにく Omotesando/Aoyama, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / Others

半田　智昭HANDA TOMOAKI

Grown up among national brand stock products, I became a captive of meat before I knew it.

He was born in Iwate City in Iwate Prefecture. Growing up among nationally recognized products like Maezawa beef, Shorhorn beef, Iwanaka pork, and Platinum pork, he fell in love with meat ever since he can remember. He joined an Italian restaurant in Tokyo at the age of 22 and worked there for 5 years to learn how to deal with seafood. Then he experienced training in Kappo in the management of a specialty store for beef tongue. Next was a job in Yakiniku Jumbo Shinozaki Main Store and he later joined Yoroniku in 2007. In the innovative menu of Yoroniku, live the experience and ideas of Mr. Handa, a veteran of many different businesses.

半田　智昭HANDA TOMOAKI

Shibusan Uokin 渋三　魚金 Shibuya South Exit, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood

長島　志郎NAGASHIMA SHIRO

His motto is to make preparations perfectly and serve dishes to customers at their best condition.

He was born in 1977 in Tokyo. When he was working part-time at a restaurant in his high school days, he discovered the joy of restaurant business. After experiencing various jobs, he made up his mind to become a chef at the age of 27. He found a job at a famous izakaya (restaurant pub) and learned the basics of cooking skills thoroughly. Then he joined Uokin at 30. After working at Gotanda and Shimbashi branches, he transferred to Shibusan Uokin in 2012. Now he is the chief chef there. As a professional, he is enchanted by the fact that he can handle a lot of fresh ingredients from the Tsukiji market.

長島　志郎NAGASHIMA SHIRO

RUTH'S CHRIS STEAK HOUSE RUTH’S　CHRIS　STEAK　HOUSE Kasumigaseki, Tokyo Steak,Yakiniku/Steak

野口　尊文NOGUCHI TAKAFUMI

The Chef's Recommendations

Fascinated by American cuisine, our chef seeks out traditional flavors

Born in 1967 in Tokyo, he realized how interesting cookery could be during a part-time job at a steak house. He later went to work full time for another steak restaurant in Aoyama. After that, to expand his repertoire, he gained experience in Italian, French, and other culinary styles, before being hired as the chef of a Texan-style restaurant in Yotsuya at the age of 30. At that time realized the depth of American cuisine, and afterwards traveled to LA to work as chef for the Consulate-General in California. After returning to Japan, he polished his skills as the chef of a number of restaurants, and became our chef here at Ruth's Chris Steak House in 2013.

野口　尊文NOGUCHI TAKAFUMI

Sushi Gion Matsudaya 寿し　祇園　松田屋 Gion, Kyoto Sushi,Japanese / Sake / Sashimi (raw fish)/Seafood / Sushi

松田　和憲MATSUDA KAZUNORI

The Chef's Recommendations

Our chef has an excellent command of both traditional techniques and his own unique twists. Every piece of sushi is a little taste of heaven

He was born in 1964 in Shiga prefecture. His parents ran a sushi shop for over 40 years. Taken with the Edo-style techniques and flavors, he often visited Tokyo, and learned the skills of a number of famous restaurants, before fulfilling his desire to open his own restaurant in Gion in 2007. He preserves traditional techniques, letting his signature eggs sit overnight after frying them, and he uses his own tricks to perfect his pickles and boiled-down sake, offering the Matsudaya version of Edo-style sushi. His motto is "make the people of the world smile with sushi". He spent a year in New York and made the best of that experience, and is now a well-respected authority on how to serve foreign customers.

松田　和憲MATSUDA KAZUNORI