Chef search result : Page 91

Akasaka Kitafuku 赤坂きた福 Akasaka, Tokyo Kaiseki (course menu),Japanese / Crab / Kyoto Cuisine / Wine

川崎真人KAWASAKI MASATO

A Chef Who Handles Various Delicacies Such as Live Crab, Blowfish, and Chinese Softshell Turtle

Chef Kawasaki was born on January 24th, 1982 and is from Hokkaido. He studyied about store designs in high school, and wanting to eventually own his own store, he decided to become a chef. After graduating, he moved to Tokyo, where he first trained for five years at "Tsunahachi". With a desire to gain further experience, he trained for another five years at "Kyofuji". He then gained further experience at "Japanese Restaurant Ono Ginza" and a number of other stores with a desire to learn about wines. At its opening in November 2012, he entered "Akasaka Kitafuku", where he continues to work today.

川崎真人KAWASAKI MASATO

Kizushi 喜寿司 Ningyocho/Kodenmacho, Tokyo Sushi,Japanese / Sushi

油井　隆一YUI RYUICHI

The Chef's Recommendations

A Renowned Chef, Whose Career Began With Western Food

Mr. Yui was born in 1942 and grew up in Tokyo. Because he was acquainted with French food from a young age due to his mother's influence and also because he is left-handed, which is unusual for a sushi chef, his professional cooking career started with Western food at "Tokyo Kaikan." After completing his training, Mr. Yui returned to his birthplace and parents' home, "Kizushi" in Tokyo's Ningyocho, where he started from the lower ranks, acquiring the skills to become a sushi chef. Supplementing the traditions of Edo-style sushi with his skills in Western cuisine, Chef Yui is a leader in Tokyo's culinary scene.

油井　隆一YUI RYUICHI

Kawajin Main Store 川甚本店 Susukino, Hokkaido Japanese,Japanese / General / Hokkaido Cuisine / Kaiseki (traditional multi-course meal)

本間　勇司HOMMA YUJI

The Chef's Recommendations

A Japanese professional chef with attention to using safe ingredients.

He was born in 1970, Wakkanai city, Hokkaido. He got a job working at a sushi restaurant where he worked for two years at the recommendation of one of his junior high school teachers. After working there, he further polished his skills at a Japanese restaurant in Tokyo, and he has been the head chef at Kawajin Main Store since 2006. These days, as consumers become more aware of what they are eating, we take prudence in insuring the safety of our ingredients, and we only use ingredients grown locally with low amounts of agricultural chemicals.

本間　勇司HOMMA YUJI

Kobe Yakiniku Kanteki 神戸焼肉　かんてき Dogenzaka/Shinsen, Tokyo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Beer / Sawa (cocktail of spirits and soda)

季　慶浩RI KYONHO

His family ran a yakiniku restaurant, so it was natural for him to go into the same business after graduating from high school.

Born on June 16, 1987 in Fukuoka City, Fukuoka Prefecture. As his parents ran a yakiniku (grilled meat) restaurant, he had an interest in yakiniku restaurants from a young age. After graduating high school, one thing lead to another, and he trained for 5 years at the famous Fukuoka restaurant, Daitoen. During that time, he met the manager of Kanteki, and they decided to work together. After working at the flagship restaurant in Kobe, they opened the Shibuya branch on April 11, 2012 and he became manager.

季　慶浩RI KYONHO

Sushidokoro Kouya Kokubun-cho Branch 寿司処　こうや　国分町店 Kokubuncho/Ichibancho, Miyagi Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

村上　耕次MURAKAMI KOJI

A chef who continues to demonstrate the wonderful techniques and spirit of a sushi master.

Born in 1957 in Miyagi. When he was a high school student, his father took him to a sushi restaurant, where he was moved by both the techniques of the chefs and the welcome he received. Because of this experience, he set his heart on becoming a sushi chef. He trained at Ota Sushi at Iizaka hot spring for five years. After that, he worked at a Japanese restaurant in Sendai under master chef Hiroshi Atami, learning Japanese cuisine, how to handle himself in the kitchen, and the art of hospitality. At the age of 29 he became a chef at a Japanese restaurant, and after three years, he became the acting manager at the Sendai branch of Ginza sushi dono. At the age of 40 he opened Sushidokoro koya. There are presently eight branches, and he also runs the store in Kokubun.

村上　耕次MURAKAMI KOJI