Chef search result : Page 9

Sumibi Yakitori BOND 炭火焼き鳥BOND（ボンド） Okinawa Prefectural Office, Okinawa Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Italian

甲斐　悠介Yusuke Kai

Proposing new Western-style yakitori through skills honed in the resort scene.

Mr. Kai was born in 1989 in Oita. After helping a Yakitori restaurant run by his relatives, he decided to pursue a career in food and drink. Moved to Okinawa and entered an Italian restaurant. Then, he honed his skills in the kitchen of a private resort hotel in Onna Village. In the spring of 2023, after becoming independent, he started Sumibi Yakitori BOND as a restaurant that brings together all of his experience.

甲斐　悠介Yusuke Kai

37 Steakhouse & Bar Naha 37Steakhouse＆Bar那覇 Kokusai dori, Okinawa Steak,Yakiniku/Steak / American / Hamburger Steak / Steak

高橋　大樹Hiroki Takahashi

A patissier-turned-chef, showing his excellent skills.

Mr. Takahashi was Born in 1987 in Chiba. He decided to become a patissier because he loved sweets since he was a child, and worked part-time at a restaurant during his high school days. While he was working at the [Hotel Francs] in charge of confectioneries, his interest in cooking grew bigger, and he changed his career as a chef for western cuisine. After having experience at Still Foods's [Ba-tsu] and [37 Steakhouse & Bar (Roppongi, Tokyo)], he is currently a chef at [37 Steakhouse & Bar Naha].

高橋　大樹Hiroki Takahashi

Yamakasafai Minowa やまかさふぁい実之和 Miyako/Other remote islands, Okinawa Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Nabe (hot pot)

横井　隆幸Takayuki Yokoi

Mr. Yokoi's life as a chef began with customer service. His desire to give customers a good time will always remain the same.

Mr. Yokoi was born in 1961 in Hokkaido. After working as a hall staff, he entered the chef's world. He polished his skills every day, including with Japanese food, and built a long career as a chef. Currently, he works as head chef at Yamakasafai Minowa. Initially, as hall staff, Mr. Yokoi watched over his guests at a close distance. Even now, as head chef, he values the thought of giving people a good time.

横井　隆幸Takayuki Yokoi

Hakusho USHIBIYORI 伯匠 USHIBIYORI Narita/Sahara, Chiba Izakaya (Japanese tavern),Taverns / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

鈴木　浩二Koji Suzuki

Mr. Suzuki is a chef dedicated to everything he does to make his guests happy.

He was born in 1973. A part-time job at an izakaya (Japanese pub) led him to become a chef. He honed his skills at various eateries across Tokyo, including Italian restaurants and cafes. Through hard work and dedication, he became a chef and manager of the restaurants. Currently, he is the head chef and manager of Hakuso USHIBIYORI. Spends his days refining recipes to ensure his guests enjoy delicious meat dishes. He also focuses on creating a comfortable atmosphere in the restaurant.

鈴木　浩二Koji Suzuki

EL TORITO Nishikasai Branch エルトリート　西葛西店 Nishi-Kasai/Kasai, Tokyo Mexican/Central American,Global/International / Mexican/Central American / Asian Creative Cuisine / International/Fusion

ハイメ　ビヤローボスロドリゲスJaime Villalobos Rodriguez

The chef received training at restaurants in Mexico and has come to Japan.

Mr. Villalobos Rodriguez was born in Mexico and started his career at the restaurant his family ran in Mexico. He gained cooking experience in Mexico and came to EL TORITO to "introduce the taste of his home country to Japan."

ハイメ　ビヤローボスロドリゲスJaime Villalobos Rodriguez

Sushi Hasegawa Nishiazabu Branch 寿司　はせ川　西麻布店 Nishi-Azabu, Tokyo Sushi,Japanese / General / Sushi / Sake

黒坂　俊和Toshikazu Kurosaka

The Chef's Recommendations

Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.

Mr. Kurosaka was born in 1968 in Chiba. Inspired by a chef at a Japanese restaurant he visited with his family when he was a child, he decided to pursue a career in the culinary field. After training at Japanese restaurants in the Kansai and Kanto regions, he now works as a chef at Sushi Hasegawa Nishiazabu Branch, where he continues to refine his skill. With his extensive experience, he strives to offer Japanese cuisine filled with a sense of the seasons.

黒坂　俊和Toshikazu Kurosaka

Yamato Ryori Tsukiji Ihachi Main Branch 倭料理　築地伊八　本店 Tsukiji, Tokyo Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

池本　之浩Yukihiro Ikemoto

Mr. Ikemoto is a maestro of A5 Wagyu beef, giving shape to ideas from a new perspective.

He was born in 1970 in Osaka. To acquire professional skills, he decided to become a chef and graduated from Tsuji Culinary Institute. After that, he gained experience at a members-only restaurant and the InterContinental Yokohama Grand, followed by 26 years of work at a Wagyu wholesaler. At that time, he met the current company president and joined in August 2023. Utilizing his experience as a wholesaler, he developed a menu serving A5 Wagyu sirloin purchased at an affordable price on beef skewers. It has become the signature menu item at Tsukiji Ihachi Main Branch.

池本　之浩Yukihiro Ikemoto

Yonezawa Gyu Sankai Ryori Yoshi-tei 米沢牛・山懐料理吉亭 Yonezawa, Yamagata Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Local Japanese Cuisine

高橋　光也Mitsuya Takahashi

The Chef's Recommendations

Exhibiting skills that are backed up by experience for the sake of all customers.

Chef Takahashi was born in 1967 in Yamagata Prefecture. From a young age he admired his uncle who ran a sushi restaurant. Since he liked cooking and thought that it seemed fun, he entered the path to become a chef without hesitation. Starting with a Chinese restaurant, Mr. Takahashi apprenticed and polished his skills at Japanese restaurants, eventually becoming the chef at "Yonezawa Gyu Sankai Ryori Yoshi-tei." While honoring the traditions that have been handed down at Yoshi-tei for generations, and not forgetting the basics, he works every day to make ingenious cuisine. Particular about such ingredients as the local Yonezawa beef, how the food is arranged, and also what it is served on, he exhibits his cooking skills to enchant his customers.

高橋　光也Mitsuya Takahashi

Stand-up Sushi Sushikawa 立食い鮨　鮨川 Sasazuka, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Japanese Sosaku (creative cuisine)

中山　友林Yurin Nakayama

From fishing as a hobby, Mr. Nakayama transitioned into the restaurant business as a handler of fresh seafood.

Mr. Nakayama was born in 1970 in Oita Prefecture. He has fished as a hobby since he was a child. After entering the workforce, he worked as a caregiver but switched to a career in the food industry, handling fresh fish. In 2005, at 35, he joined an izakaya franchise and started his own restaurant. He worked hard to keep it afloat for 10 years before closing it. Then, he began working at a restaurant specializing in seafood cuisine to start learning about fish again. In 2022, he left the restaurant and joined Sushikawa Co., Ltd. He works as a sushi maker at Stand-up Sush iSushikawa, which the company manages.

中山　友林Yurin Nakayama

Yakiniku Minaho Shinkingyuittogai 焼肉みなほっ　しんきん牛一頭買い Susukino, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)

行澤　誠一Seiichi Yukizawa

After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by

He was born in 1971 in Hokkaido. By helping his mother who is good at cooking, he got to like cooking himself. After graduating high school, he went to a cooking college. After graduation, he started his training in the kitchen of the banquet section of Sapporo Grand hotel, where he worked for 5 years. Then he had more training at different types of restaurants. As he was always interested in Yakiniku restaurants, he took the offer and started working as the head chef. He demonstrates his skills with the wish of wanting to spread the ingredients of southern Hokkaido and so boosting the local area.

行澤　誠一Seiichi Yukizawa

Hamayakisakaba Torohachi Shibuya Branch 浜焼酒場　トロハチ　渋谷店 Shibuya Center-Gai/Koen-Dori, Tokyo Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Local Japanese Cuisine / Sake

西本　淳Atsushi Nishimoto

Each dish is a work of art, so Mr. Nishimoto pays close attention to its appearance and puts his heart and soul into it.

He was born in 1976 in Yamaguchi. Born and raised in Yanai City, entered the food and beverage industry at 20. He gained experience at various restaurants, including ramen and Western-style restaurants. His brother asked him to join in opening an izakaya (Japanese pub) in Shibuya, Tokyo, which led him to enter Hamayakisakaba Torohachi. He enjoys the moment when guests are surprised. Aiming to create cuisine that is also pleasing to the eye, he carefully prepares each dish as a work of art with sincerity and care.

西本　淳Atsushi Nishimoto

SAKE BAR CHOCO CHOCO SAKE BAR CHOCO CHOCO Namba, Osaka Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

金沢Kanazawa

Mr. Kanazawa opened a sake bar to introduce the delicious taste of Japan to overseas guests.

He was born in 1980 in Osaka. While working for a trading company, he had the opportunity to visit many different countries. As he tasted the cuisine of those countries and met the people there, his fascination for Japanese cuisine, which is his origin, grew. So he took a new step forward by entering the culinary world, a field he had been interested in since his student days. He studied independently and honed his culinary skills under the guidance of his acquaintance, the current head chef, and opened SAKE BAR CHOCO CHOCO as the owner in 2024.

金沢Kanazawa

Niku no Asatsu 肉のあさつ Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

Izakaya Asahi 居酒屋あさひ Nagaokakyo, Kyoto Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

古本　真也Shinya Furumoto

Mr. Furumoto was inspired by a cooking TV program and became a cook as a profession that requires delicate work.

Mr. Furumoto was born in 1989 in Kyoto. Since childhood, he has enjoyed delicate tasks. While in university, he was moved by a cooking program he saw on TV and decided to become a cook because that would suit what he wanted to do. After graduation, he started his apprenticeship as a cook at Izakaya Asahi, run by his friend's relative. He learned how to choose fresh ingredients and use them in cooking. In addition to the classic Izakaya menus, he puts a lot of effort into selecting alcoholic drinks that go well with seafood dishes.

古本　真也Shinya Furumoto

Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch 串かつ酒場　ひろかつ　上野アメ横店 Ueno, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian cuisine.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.

小俣　卓也Takuya Omata

Fruit sour & spicechicken Seikasaketen フルーツサワー＆spicechicken　青果酒店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Dining Bar,Dining bar

赤堀　永Hisashi Akahori

Mr. Akahori turns any fruit into delicious fruit sours!

Leave it to him, from snacks that go well with drinks to meat dishes.

赤堀　永Hisashi Akahori

WAGYU YAKINIKU HYAKUMEIZAN Meieki Nishi Branch 和牛焼肉　百名山　名駅西店 Nagoya Station, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

井上　卓志Takuji Inoue

Experienced as manager of a high-end teppanyaki restaurant overseas. Returning to the restaurant industry with a passion for customer service.

Mr. Inoue was born in 1971 in Hyogo. During his junior high school years, he met an English teacher who had spent a lot of time abroad, which triggered his yearning to live abroad. At 20, he started working at a high-end teppanyaki restaurant in Germany and became the manager at 23. After returning to Japan, he took on a sales position in the wine industry but couldn't forget the appeal of working in the restaurant industry. In 2007, he joined Amiyaki Tei Co., Ltd. and gained experience as a manager in various locations. In January 2024, he was appointed as the manager of the Meieki Nishi branch of WAGYU YAKINIKU HYAKUMEIZAN and continues to work there.

井上　卓志Takuji Inoue

AUX BACCHANALES Kyoto AUX　BACCHANALES　オーバカナル京都 Shijo Karasuma/Karasuma Oike, Kyoto French,Italian/French / French / Cake / Wine

小阪　祟Shu Osaka

The Chef's Recommendations

Mr. Osaka became interested in cooking at a Sushi restaurant, which led him to his current career.

Mr. Osaka was born on September 17, 1980, in Osaka. His introduction to the world of food came when he was a child at a sushi restaurant and saw how a sushi chef handled his food. Since then, he has been interested in cooking and considered becoming a chef. After going to France and training in cooking for two years, he gained experience in French restaurants and Italian cafes in Osaka. Currently, he is working at AUX BACCHANALES Kyoto. His authentic French cuisine is well-received by a wide range of repeat customers.

小阪　祟Shu Osaka

Chatan Dining Chaaboo 北谷ダイニング　ちゃぁぶー Yomitan/Chatan, Okinawa Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)

宮里　航貴Kouki Miyazato

Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.

Has a background of working at various eateries in Tokyo and Ishigaki Island. He is the owner who loves basketball. His recommended dishes are a certain brand of pork belly with the skin, Agu ribs & loin, and the specialty cabbage grabbing!

宮里　航貴Kouki Miyazato

Fuuka 風香 Nishi 11 Chome/18 Chome, Hokkaido Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Hokkaido Cuisine

竹澤　哲也Tetsuya Takezawa

Mr. Takezawa presents seasonal Japanese cuisine emphasizing "aroma" by carefully selecting seasonal ingredients from Hokkaido.

He was born in 1973 in Hokkaido. The owner of Fuuka. After working part-time at a Yakitori (grilled chicken skewers) restaurant in Sapporo, he was attracted to the enjoyment and depth of the cuisine. Aiming for a professional career, he honed his skills for many years at a Japanese restaurant in Sapporo and established his current restaurant in 2010. Since then, he has been serving authentic seasonal Japanese cuisine where the flavors of Hokkaido ingredients stand out. His motto, "cuisine that respects aroma," is reflected in the restaurant's name. With a reputation for hospitality that shows the sincerity of his personality, he continues to attract an increasing number of guests from both inside and outside of Hokkaido.

竹澤　哲也Tetsuya Takezawa

Restaurant ranking

Browsing history

Sumibi Yakitori BOND

Proposing new Western-style yakitori through skills honed in the resort scene.

37 Steakhouse & Bar Naha

A patissier-turned-chef, showing his excellent skills.

Yamakasafai Minowa

Mr. Yokoi's life as a chef began with customer service. His desire to give customers a good time will always remain the same.

Hakusho USHIBIYORI

Mr. Suzuki is a chef dedicated to everything he does to make his guests happy.

EL TORITO Nishikasai Branch

The chef received training at restaurants in Mexico and has come to Japan.

Sushi Hasegawa Nishiazabu Branch

Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.

Yamato Ryori Tsukiji Ihachi Main Branch

Mr. Ikemoto is a maestro of A5 Wagyu beef, giving shape to ideas from a new perspective.

Yonezawa Gyu Sankai Ryori Yoshi-tei

Exhibiting skills that are backed up by experience for the sake of all customers.

Stand-up Sushi Sushikawa

From fishing as a hobby, Mr. Nakayama transitioned into the restaurant business as a handler of fresh seafood.

Yakiniku Minaho Shinkingyuittogai

After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by

Hamayakisakaba Torohachi Shibuya Branch

Each dish is a work of art, so Mr. Nishimoto pays close attention to its appearance and puts his heart and soul into it.

SAKE BAR CHOCO CHOCO

Mr. Kanazawa opened a sake bar to introduce the delicious taste of Japan to overseas guests.

Niku no Asatsu

Izakaya Asahi

Mr. Furumoto was inspired by a cooking TV program and became a cook as a profession that requires delicate work.

Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch

Trained at various types of restaurants, including Japanese and Italian cuisine.

Fruit sour & spicechicken Seikasaketen

Mr. Akahori turns any fruit into delicious fruit sours!

WAGYU YAKINIKU HYAKUMEIZAN Meieki Nishi Branch

Experienced as manager of a high-end teppanyaki restaurant overseas. Returning to the restaurant industry with a passion for customer service.

AUX BACCHANALES Kyoto

Mr. Osaka became interested in cooking at a Sushi restaurant, which led him to his current career.

Chatan Dining Chaaboo

Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.

Fuuka

Mr. Takezawa presents seasonal Japanese cuisine emphasizing "aroma" by carefully selecting seasonal ingredients from Hokkaido.