Chef search result : Page 11

Okonomiyaki Teppanyaki Enmusubi お好み焼き　鉄板焼き　縁むすび Shimbashi/Shiodome, Tokyo Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Wine

長谷川　義洋Yoshihiro Hasegawa

Proposing suitable food and space for the important encountering of guests.

Mr. Hasegawa was born in 1982 in Tokyo. He worked at a restaurant in Tokyo at 18 and started his career as a chef. Experience the core genre of high-quality ingredients such as teppanyaki dishes and sushi. He deepened his knowledge as a chef in various areas such as Setagaya, Shibuya, and Ikebukuro. Currently, he works as an owner and chef at Enmusubi, a restaurant often used for business entertainment and special occasions. He offers food and space suitable for guests' important "En (encountering)."

長谷川　義洋Yoshihiro Hasegawa

KOBE BEEF STEAK PANDORA TAKUMI 神戸牛ステーキ　パンドラ匠 Shinjuku West Exit/Tochomae, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak

境　勇真Hidekazu Minami

Master teppanyaki chef with over 40 years of experience brings the taste of ingredients to the pinnacle.

Mr. Minami was born in 1960 in Tokyo. He started his career as a chef at a Western-style restaurant in Tokyo. Encountered Teppanyaki (iron griddle grilling) in his 20s, he was drawn to the cooking method that maximizes the natural flavors of the ingredients. After serving as the head chef at a teppanyaki restaurant in Ikebukuro, at the age of 34, he had the opportunity to join the renowned restaurant PANDORA in Nishi-shinjuku and was actively working there. In November 2017, with the opening of the second branch PANDORA TAKUMI, he assumed the head chef position. While showcasing his seasoned culinary skills, he delivers the finest flavors to guests from both domestic and international backgrounds. His warm hospitality is also highly praised.

境　勇真Hidekazu Minami

Matsusakagyu WHAT'S Kyoto Muromachi Branch 松阪牛　WHAT’S　京都室町店 Shijo Karasuma/Karasuma Oike, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

石原　彰大Akihiro Ishihara

Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.

Mr. Ishihara was born in 1987 in Kyoto. Loving to eat since childhood, he entered Tsuji Gakuen Culinary & Confectionery College after graduating high school. After graduation, because of his love of yakiniku and horumon (offal meat), he found a job at a major yakiniku restaurant. Then, he came to Matsusakagyu WHAT'S Kyoto Muromachi Branch by chance and further improved his knowledge of beef, including butchering processing. Following store manager duties, he was involved in the overall start-up of restaurants and butcher stores. He is currently in charge of supervising restaurant operations.

石原　彰大Akihiro Ishihara

Sousaku Kappo Norisue 想作割烹のりすゑ Jiyugaoka, Tokyo Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Kaiseki (traditional multi-course meal)

則末　修Osamu Norisue

An owner who creates a new style by blending Japanese and French cuisine.

Mr. Norisue was born in 1971 in Tokyo. He grew up in the environment of a long-established Kappo restaurant (traditional Japanese restaurant) passed down for three generations, so he naturally aspired to become a chef. Started his 15-year career in Japanese cuisine at Kappo Restaurant in Akasaka in 1991. After serving as head chef at various restaurants, he moved to Australia. He shifted to French cuisine, which had always interested him. Then, gained experience at restaurants in Marunouchi and Shibuya, where he developed his free-flowing ideas that transcended genres. In 2013, he opened Restaurant NORI et NOJI in Shonan. In March 2021, he established Sousaku Kappo Norisue to explore new possibilities in Japanese cuisine.

則末　修Osamu Norisue

Yakiniku Saigyu Shibuya branch 焼肉　最牛　渋谷店 Shibuya Center-Gai/Koen-Dori, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak

夏森　威Takeshi Natsumori

Mr. Natsumori provides carefully selected meat, with the first priority being to please his guests.

He was born in 1978 in China. He was originally interested in cooking and naturally started his career as a chef. After accumulating about 5 years of experience at the famous yakiniku restaurant Jojoen and around 10 years of experience at Japanese restaurants, he is currently showing his skills as the head chef and manager at Yakiniku Saigyu Shibuya branch. With the belief that "the greatest joy for a chef is to see their customers delighted," he continues to hone his skills and provide delicious meat to his customers.

夏森　威Takeshi Natsumori

Sushi Akagi 鮨　赤木 Kita-Shinchi, Osaka Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Italian

赤木　伸行Nobuyuki Akagi

Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.

He was born in 1981 in Okayama. Having a desire to make a living with all his skills, he decided to become a chef. He had studied Italian cuisine before changing to be a sushi chef. After studying hard and gaining management experience at the Sushi Akazu Group, where guests can casually enjoy high-quality sushi, he became independent in June 2022. While following the group's tradition, he uses his experience as a former Italian chef to create sushi from his unique perspective, delighting guests with a new worldview.

赤木　伸行Nobuyuki Akagi

SKYTREE(R) VIEW RESTAURANT REN スカイツリー(R)ビューレストラン簾 Kinshicho/Sumiyoshi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / French / Steak

宮本　哲也Tetsuya Miyamoto

Master chef of Japanese cuisine.

Mr. Tetsuya Miyamoto is the Technical Director of Nihon-ryori Kenkyukai (society for research on Japanese cuisine), as well as the Chairman of the Toho Cooks Association. After working as the Japanese cuisine master chef at Utsunomiya Tobu Hotel Grande, he became the Japanese cuisine master chef of Tobu Hotel Levant Tokyo in April 2019.

宮本　哲也Tetsuya Miyamoto

Omi-Kaiseki Kiyomoto 近江懐石　清元 North Otsu, Shiga Kaiseki (course menu),Japanese / General / Kyoto Cuisine / Japanese Sosaku (creative cuisine)

清本　健次Kenji Kiyomoto

Mr. Kiyomoto offers Omi Kaiseki with ingredients unique to Omi, using the exceptional skills he acquired in Kyoto cuisine.

He was born in 1967 in Shiga. After graduating from high school, he entered the culinary world. At 23, he took over his family's ryokan (Japanese-style hotel) and switched to kappo (Japanese cooking). He trained under Mr. Akihiko Maruta at Kyoto Cuisine Maruta and Mr. Seiji Tone, the head chef at Biwako Hotel. Studied under Mr. Akiyuki Shingu, the head of the Seiwa Shijyoryu (the Way of Court Knives), and served as a ceremonial chef at the Hiyoshi Taisha Shrine, Omi Jingu Shrine, and Ise Jingu Shrine. In 2004, he was featured in an NHK human documentary program about the inheritance of Kyoto's Osechi cuisine, which received a great response. In 2010, he assumed the name of Kensei Kiyomoto, the 35th head chef of the Seiwa Shijyoryu.

清本　健次Kenji Kiyomoto

Kobe Steak Sai Dining 神戸ステーキ　彩ダイニング Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Seafood

浜崎　剛Go Hamasaki

Seeing the smiles on the faces of customers and hearing the word “delicious” makes him happy to have chosen this path

A former teacher once taught him that making delicious food is a matter of course. But to make something that has more, the most important thing is one's feelings. Making full use of the techniques and knowledge acquired over 17 years of experience, he continuously endeavors to make dishes that delight his customers.

浜崎　剛Go Hamasaki

European Cuisine Tenn 欧風料理　典 Ohori/Ropponmatsu/Sakurazaka, Fukuoka French,Italian/French / General / French / European

松尾　龍典Tatsunori Matsuo

After working at famous restaurants in Roppongi, Ginza, and Fukuoka, Mr. Matsuo established his own style.

He was born in 1983 in Tokyo. After working at Treffe Miyamoto in Roppongi and Maxim's de Paris in Ginza, he moved to Fukuoka. He then joined a restaurant in Fukuoka City specializing in European cuisine. After that, he established his current cooking style through his experiences at many famous restaurants. At present, he is the owner and chef of Tenn.

松尾　龍典Tatsunori Matsuo

SAKURA Kabukicho Branch SAKURA 歌舞伎町店 Shinjuku East Exit/Kabukicho, Tokyo Party,Party/Amusement / Italian / Pasta / Neapolitan Pizza

ラメス・マーガルRames Margal

Mr. Margal's passion for cooking is unbeatable. He is a chef who makes each dish shine.

He was born in 1983 in Nepal. Having loved eating from an early age, he naturally enjoyed cooking. To pursue his career as a chef, he left his hometown and studied in the United States and other countries. In March 2009, he set up his base in Japan and continued his training at renowned Italian and French restaurants. In March 2023, he was appointed the head chef of the SAKURA Kabukicho Branch. Many of his guests highly praise his earnest attitude to food, which expresses his thoughts and feelings in each dish.

ラメス・マーガルRames Margal

Kobe Beef DAIA Nihonbashi-Muromachi Branch 神戸牛ダイア　日本橋室町店 Mitsukoshimae, Tokyo Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

大坪　辰Shin Otsubo

Mr. Otsubo continues to work daily to refine his cooking skills and himself.

He was born in 2001 in Iwate. He began working in a restaurant because he loved cooking. After working part-time, he took his first full-blown steps into the chef's world. Currently, he works as a chef at the Kobe Beef DAIA Nihonbashi-Muromachi Branch. With the superb ingredient of Kobe Beef as his partner, Mr. Otsubo continues to pursue his potential as a chef. In addition to his cooking skills, he also works on enhancing his body and performance through training as a hobby. As a person who makes a living in the food industry, he continues improving every day.

大坪　辰Shin Otsubo

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

Private Room Izakaya -shikinouta- Kyoto Ekimae Branch 全席個室居酒屋　四季の詩-shikinouta-京都駅前店 Kyoto Station, Kyoto Izakaya (Japanese tavern),Taverns / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

箕浦　幸一Koichi Minoura

The Chef's Recommendations

Mr. Minoura has been very interested in cooking ever since he was a child.

Mr. Minoura was born in 1985 in Gifu. Having been very interested in cuisine since he was a child, from the age of 16, he began walking the path of cooking. After honing his cooking skills for 6 years at a famous Japanese inn in Gifu, he served as head chef at a long-standing Japanese restaurant in Shimbashi called Ikkoku. He was then selected to be the head chef at -shikinouta-, where he works even now. He works tirelessly every day to deliver delicious food and smiles to his customers.

箕浦　幸一Koichi Minoura

Motsunabe Heiwaya もつ鍋　平和家 Nagasaki City, Nagasaki Motsu Nabe (offal hotpot),Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)

龍　伸浩Nobuhiro Ryu

After many experiences, Mr. Ryu reevaluated the charms of his hometown and local food.

He was born in 1964 in Nagasaki. Initially, he worked as a chef at Roppongi's restaurant "Inakaya" for three years. After that, he went into a different industry, but after living in New York City, he rediscovered the beauty of Japanese food culture. He then returned to his hometown of Nagasaki and decided to pursue a career in the food industry again. At the age of 38, he opened Heiwaya. At first, the restaurant was well known for its Udon (noodles). Later, he changed the restaurant's business to focus on Motsunabe. He satisfies diners with its signature Motsunabe and seasonal fish.

龍　伸浩Nobuhiro Ryu

Shimogamo Shiomiya Tongtong 下鴨　塩見家　とんとん Ginkakuji Temple/Kitashirakawa/Demachiyanagi, Kyoto Chinese,Chinese / Motsu Nabe (offal hot pot) / General / Shio Ramen (salt-flavored ramen)

塩見　聡朗Toshiro Shiomi

Mr. Shiomi is rooted in the community he loves and welcomes guests with dishes he puts his heart and soul into.

He was born in 1963 in Kyoto. Since the age of 18, he worked part-time in a restaurant. He has honed his skills by experiencing various genres of cuisine, mainly Chinese, but also yakiniku and other cuisines. After working at several restaurants, he opened Shimogamo Shiomiya Tongtong in 2014.

塩見　聡朗Toshiro Shiomi

Fugu Ryori UMEI ふぐ料理うめい Akasaka, Tokyo Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)

梅井　聖寿Kiyotoshi Umei

After a fateful encounter with fugu, Mr. Umei became a licensed Fugu chef.

He was born in 1993 in Osaka. His love of his mother's cooking was the starting point for his career as a cook. He started working part-time at a fugu restaurant and obtained his fugu chef's license the following year. At that point, he already had a clear vision for his future. He later joined a specialized fugu restaurant, where he honed his skills for 8 years. In May 2023, he opened Umei as the owner and head chef.

梅井　聖寿Kiyotoshi Umei

Robata to Oden Kyosuke Shinbashi Branch 炉端とおでん　きょうすけ　新橋店 Shimbashi/Shiodome, Tokyo Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling) / Oden

照本　啓人Hiroto Terumoto

Mr. Terumoto offers his guests a relaxing and enjoyable time with delicious food and drinks.

He was born in 1992 in Kanagawa. As a child, he became interested in the culinary world by occasionally cooking dinner to help his busy mother. Deciding to pursue a career in the culinary world, he entered a high school where he could obtain a cooking license. Studying all the basics of Japanese, Western, and Chinese cuisine, he graduated from the school and joined a company that operates Italian restaurants. For 13 years, he honed his skills in Italian cuisine and worked as a head chef. In April 2023, he moved to his current company by chance. In May, he became the manager and head chef of Robata to Oden Kyosuke Shinbashi Branch.

照本　啓人Hiroto Terumoto

Asuen-kataraidokoro Irori 明日への語らい処　囲炉裏 Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi Izakaya (Japanese tavern),Taverns / General / General / Sake

小林　慶司Keishi Kobayashi

His seasonal dishes bring a smile to your face. Mr. Kobayashi is a chef delivering heartwarming culinary experiences.

He was born in 1978 in Yamanashi. Since childhood, he has been interested in cooking and pursued becoming a chef, inspired by his admiration for the culinary world. Starting from local hotels in Yamanashi, he gained experience in various places. With a desire to cherish the relationships between people, he opened Irori. Pouring in the skills and passion cultivated through years of experience, he offers seasonal dishes that make the most of the season's ingredients. He diligently strives each day, welcoming visitors with a warm and friendly atmosphere, leaving smiles on their faces.

小林　慶司Keishi Kobayashi

Sushiya no Negami すし屋の根がみ Susukino, Hokkaido Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

根上　和義Kazuyoshi Negami

Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.

Mr. Negami was born in 1963 in Hokkaido. Being influenced by his father, who was a chef, he held hopes of becoming a Japanese chef himself one day. After graduating high school, he trained for around 5 years at a sushi restaurant introduced by an acquaintance. Later on, after working at an eat-out chain sushi restaurant, he worked at the famous Susukino restaurant "Sushiya no Yamada," where he polished his skills for over 20 years. Utilizing his steady skill and rich experience, he opened "Sushiya no Negami" in 2010. His carefully made Ezo-mae sushi, which uses the rich ingredients of Hokkaido, is highly praised.

根上　和義Kazuyoshi Negami

Restaurant ranking

Browsing history

Okonomiyaki Teppanyaki Enmusubi

Proposing suitable food and space for the important encountering of guests.

KOBE BEEF STEAK PANDORA TAKUMI

Master teppanyaki chef with over 40 years of experience brings the taste of ingredients to the pinnacle.

Matsusakagyu WHAT'S Kyoto Muromachi Branch

Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.

Sousaku Kappo Norisue

An owner who creates a new style by blending Japanese and French cuisine.

Yakiniku Saigyu Shibuya branch

Mr. Natsumori provides carefully selected meat, with the first priority being to please his guests.

Sushi Akagi

Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.

SKYTREE(R) VIEW RESTAURANT REN

Master chef of Japanese cuisine.

Omi-Kaiseki Kiyomoto

Mr. Kiyomoto offers Omi Kaiseki with ingredients unique to Omi, using the exceptional skills he acquired in Kyoto cuisine.

Kobe Steak Sai Dining

Seeing the smiles on the faces of customers and hearing the word “delicious” makes him happy to have chosen this path

European Cuisine Tenn

After working at famous restaurants in Roppongi, Ginza, and Fukuoka, Mr. Matsuo established his own style.

SAKURA Kabukicho Branch

Mr. Margal's passion for cooking is unbeatable. He is a chef who makes each dish shine.

Kobe Beef DAIA Nihonbashi-Muromachi Branch

Mr. Otsubo continues to work daily to refine his cooking skills and himself.

37 Steakhouse & Bar Naha

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

Private Room Izakaya -shikinouta- Kyoto Ekimae Branch

Mr. Minoura has been very interested in cooking ever since he was a child.

Motsunabe Heiwaya

After many experiences, Mr. Ryu reevaluated the charms of his hometown and local food.

Shimogamo Shiomiya Tongtong

Mr. Shiomi is rooted in the community he loves and welcomes guests with dishes he puts his heart and soul into.

Fugu Ryori UMEI

After a fateful encounter with fugu, Mr. Umei became a licensed Fugu chef.

Robata to Oden Kyosuke Shinbashi Branch

Mr. Terumoto offers his guests a relaxing and enjoyable time with delicious food and drinks.

Asuen-kataraidokoro Irori

His seasonal dishes bring a smile to your face. Mr. Kobayashi is a chef delivering heartwarming culinary experiences.

Sushiya no Negami

Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.