41 - 60 of 94 chefs
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Moshiri-Soba Nakamura
母子里そば 奈可むら
- Hakone/Gora, Kanagawa
- Soba (noodles),Japanese / Tempura (battered, fried seafood and vegetables) / Soba (noodles)
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中村 涼太Ryota Nakamura
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A training chef to bear a new age with his father's expectations as the third generation.
Mr. Ryota Nakamura was born in 1997 in Kanagawa prefecture. Born in the family operating a soba (buckwheat noodles) restaurant and seeing his father actively working as a chef since he was a child, he also decided to become a chef, and started training in April 2019. He learned the fundamentals of cooking one by one; how to use tools, select ingredients, give service, and manage the restaurant. He is currently accumulating experiences as the third generation, while being aware of the trends of the era in order to create new waves with his restaurant.
中村 涼太Ryota Nakamura
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Shikiha - Kaiseki Yoshihito
志木葉〜懐石よしひと〜
- Yokohama Chinatown/Ishikawacho, Kanagawa
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)
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渡邊 佳人Yoshihito Watanabe
The Chef's Recommendations -
Making good use of his rich experience at Japanese restaurants, he offers colorfully decorated dishes.
He was born in 1974 in Yokohama, Kanagawa prefecture. He entered the cooking field after graduating from high school. At the age of 20, he started working under Mr. Kazumi Kurokawa, the grand master Japanese chef of the Odakyu Group, and had training at various renowned restaurants. Then he entered [Shikisaian Kurokawa] and worked as the master chef at [SO] in Kannai, Yokohama, under Mr. Kunikazu Shimomura, the grand master chef of the main branch [Tsuki] in Kannai. In 2011, he opened [Shikiha - Kaiseki Yoshihito].
渡邊 佳人Yoshihito Watanabe
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Soshu Torigin Kamonomiya Branch
相州 鳥ぎん 鴨宮店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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嶌影 幸作Kosaku Shimakage
The Chef's Recommendations -
He became interested in cooking after seeing his mother in the kitchen and soon began making things with her
He enjoyed making things from an early age and was particularly captivated by cooking. He would often cook with his mother for his whole family and it made him happy to see their smiles as they ate. After graduation, he found a job but was unable to forget the joy of cooking and the smiling faces of people eating delicious food, so he entered the restaurant industry. He searched for a place where customers' reactions could be seen and found an izakaya (Japanese bar) with an open kitchen, where he accumulated work experience. When that restaurant closed down, he became a chef at Soshu Torigin Kamonomiya, where he could interact with customers in the same way.
嶌影 幸作Kosaku Shimakage
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Takeru Quindici
タケルクインディチ
- Kamakura/Zushi, Kanagawa
- Italian,Italian/French / Italian / Pasta / Pizza
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頭山 威見Takeru Toyama
The Chef's Recommendations -
A vague dream of living off the cooking he loves turned into a reality
Chef Toyama was born in Kanagawa Prefecture in March 1974. He has loved cooking since he can remember, and always wanted to someday own his own restaurant. With a strong desire to be immersed in the world of cooking, before he was 30, he had gained experience at French and Italian restaurants in his hometown, and also went to work in Italy to study authentic flavors. He shows off his skills every day at his current position, always challenging himself to try new things while attempting to convey the great flavors of local ingredients.
頭山 威見Takeru Toyama
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Ristorante La Tenda Rossa
ristorante la Tenda Rossa
- Kannai/Bashamichi, Kanagawa
- Italian,Italian/French / Pasta / Pizza
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西沢 健三NISHIZAWA KENZO
The Chef's Recommendations -
The depth and charm of the local culture he learned in Tuscany
He was born in Kanagawa prefecture in 1974. When he was young, he loved to eat, and began working part-time at a restaurant when he was 16. When he was 20, he started working at an Italian restaurant in Kohoku ward, and officially started his career. When he was 24, he went to Italy, and trained there for four years focusing on Tuscany. After returning to Japan, he took on the role of a chef in an affiliated restaurant in Nishi-Azabu, "VINO DELLA PACE". He became the head chef of "ristorante la Tenda Rossa" when he was 29. Eleven years later, he has now grown into the best Italian chef in Yokohama, according to many people.
西沢 健三NISHIZAWA KENZO
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Trattoria BiCOLORE Yokohama
Trattoria BiCOLORE Yokohama
- Hiranuma, Kanagawa
- Italian,Italian/French / Italian / Pasta
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佐藤 護SATO MAMORU
The Chef's Recommendations -
In constant pursuit of the ultimate cuisine, with the techniques learned at numerous famous restaurants
He was born in Tokyo in 1967. When he embarked down the path of becoming a chef when he was 17, he thought, "Training should be done at the most premier location," and entered "Sabatini" in Aoyama. In 1996, he went to Italy in search of greater heights. During his stay there for four and a half years, he perfected his skills in the kitchens of 14 restaurants, ranging from trattorias to restaurants with three Michelin stars. After returning to Japan, he worked as the inaugural chef of a number of restaurants before waiting for an opportune period to set out on his own and open "BiCOLORE Yokohama" in 2013.
佐藤 護SATO MAMORU
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Sushi Kapppo Otanko Funabashi Branch
寿司割烹 御旦孤 船橋店
- Funabashi, Chiba
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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市川 正ICHIKAWA TADASHI
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Watching the TV drama "Zenryuaku Ofukurosama" inspired him to become a chef.
He was born in 1961, in Onjuku, Chiba Prefecture. He was inspired to work in Fukagawa after watching the TV show "Zenryaku Ofukurosama", getting his start at a sushi shop there called "Uogashi" at the age of 16. After six years he traveled to the USA. There he spent a year working for "Hatsuhana" in New York City. When he returned to Japan, his mentor Okuchi invited him to come work for us at "Otanko." His personality might be stoic, but he has deep feelings toward his art, and he's been a chef here for 10 years now. He's made numerous TV appearances over the years, including a stint on Fuji TV's "Nonstop!".
市川 正ICHIKAWA TADASHI
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Premium Wagyu-no-Mise Mikura-no-Mori
プレミアム和牛の店 味蔵の杜
- Musashi-Kosugi/Motosumiyoshi, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak
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井上 拳一Kenichi Inoue
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Mr. Kenichi Inoue, the master of Japanese beef, keeps evolving his Japanese BBQ restaurant with 60 years of history, while keeping its tradition.
He was born in 1973 in Kanagawa prefecture. The third generation of the yakiniku (Japanese BBQ) restaurant [Mikura-no-Mori] which was established by his grandmother in 1958, and succeeded by his father. He was born and brought up in this restaurant, and naturally entered the same field. While he was still young, he obtained the ability to select good meat, as well as to prepare and cook them. He worked in this restaurant in cooperation with his father, then became the owner in 1999. In 2018, he renovated the restaurant to what it is now. His restaurant is highly received by gourmets, as they serve the highest-grade and perfectly-grilled yakiniku and steak.
井上 拳一Kenichi Inoue
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Atsugi Tachibana
厚木 たちばな
- Hon-Atsugi/Atsugi, Kanagawa
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
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毛利 裕太Yuta Mouri
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He joined the restaurant with a part time job, staying on to become a chef
Chef Mori was born in Kanagawa prefecture on June 5th, 1992. He casually joined Atsugi Tachibana for part time work after being invited by a friend. Fascinated by the depth of Japanese cuisine, decided to become a chef. Chef Mori says that it is only natural for chefs to prepare delicious cuisine, and he is strict on himself and always has a high sense of awareness as a professional. Every day he continues to pursue cuisine that is not just delicious, but also impresses his customers and remains in their memory.
毛利 裕太Yuta Mouri
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Italian Restaurant Tanto Tanto
湘南隠れ家的イタリアン タントタント
- Enoshima/Kugenuma, Kanagawa
- Italian,Italian/French / Italian / Cake / Wine
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鈴木 一哉SUZUKI KAZUYA
The Chef's Recommendations -
A chef who loves cooking, and loves eating too! He had a single minded desire to become a professional chef.
Born in Kanagawa Prefecture. He previously worked as a cameraman. He loves eating, and his single minded focus on food led to big changes in his life. He performed six months of training in the city and then after that practised cooking by himself. In 1997 he opened Italian Restaurant Tanto Tanto where he remains to this day.
鈴木 一哉SUZUKI KAZUYA
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Kappo Nakanoya
割烹 仲乃家
- Tochigi City/Oyama/Shimotsuke, Tochigi
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kaiseki (tea-ceremony dishes)
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板長 杉山 謙二Master Chef: Kenji Sugiyama
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Always pursuing high-quality Japanese cuisine diligently.
He was born in 1969 in Ibaraki Prefecture. He has 30 year of cooking experience exclusively in the field of Japanese cuisine from a sushi kappo (traditional Japanese cuisine) in Tokyo to a pufferfish specialized restaurant and an eel specialized restaurant. He is persistent in pursuing high-quality Japanese cuisine using primarily fresh local ingredients.
板長 杉山 謙二Master Chef: Kenji Sugiyama
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Sengokuhara Yuzen
仙石原・游膳
- Hakone/Gora, Kanagawa
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Shochu
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生野 雄介Yusuke Ikuno
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He wants the guests to enjoy the original tastes of the ingredients.
Born in Yokohama in 1980. He liked making things and having trips since he was small. That is why he was naturally interested in cooking and decided to be a chef. When visiting Hakone, people enjoy visiting many places, including his restaurant. It has been his pleasure if they remember his restaurant as one of the fun memories, on their way home in a train or a car.
生野 雄介Yusuke Ikuno
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Sisiliya
Sisiliya
- Kannai/Bashamichi, Kanagawa
- Pasta/Pizza,Italian/French / Pizza
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小笠原 敦OGASAWARA ATSUSHI
The Chef's Recommendations -
Aiming for Japan's ultimate pizza instead of an Italian replica
He was born in Chiba prefecture in 1965. He was impressed by the Neapolitan pizza that he encountered by chance on a vacation, and decided to change to a pizza artisan. After that, one of his connections gave him a chance to go to the island of Sicily, and after returning to Japan in 2001, he opened "Sisiliya" in Yokohama. In order to create the ultimate pizza in Japan different from that in Italy, he adjusted everything from the flour and water to the temperature and humidity in a trial-and-error process. The current flavor is largely a result of self-learning from this repeated process. Subsequently, he also obtained the maestro qualification from the Associazione Pizzaiuoli Napoletani in Giappone.
小笠原 敦OGASAWARA ATSUSHI
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Soshu Torigin Main Branch
相州 鳥ぎん 本店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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瀬戸 清乃Kiyono Seto
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Unable to ignore her passion for cooking, she changed her profession to become a hardworking chef
She was born in Kanagawa Prefecture. Although her former profession was completely unrelated, she was unable to contain her interest in the restaurant industry and her passion for cooking, and became a chef. Her career as a chef began at [Soshu Torigin,] a restaurant that she had often come to ever since she was a child, and a place that she felt had delicious food. She studies hard on a daily basis in order to create food that brings joy to customers. She now serves kushiyaki (grilled skewers) that have been grilled to juicy perfection.
瀬戸 清乃Kiyono Seto
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Sumibiyaki Tiger
炭火焼タイガー
- Yokosuka/Oppama, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Yakiniku (grilled meat)
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三浦 淳Jun Miura
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Mr. Jun Miura is confident with his knowledge and the ways of handling meat.
He was born in 1982 in Yokosuka city. When he was young, he worked part time at the meat shop [Yokosuka Matsuzakaya], and after became a full time worker there. He thoroughly learned how to select and handle meat from the standpoint of a butcher. When [Sumibiyaki Tiger] was relocated to its current location in 2012, he became its manager/chef. He says that the taste of meat changes according to the ways it is cut and grilled. Currently, he uses his good eye for selecting meat, to offer the best tasting meat of the day.
三浦 淳Jun Miura
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Kinosuke
喜之助
- Hakone/Gora, Kanagawa
- Japanese,Japanese / General / Sawa (cocktail of spirits and soda) / Highball
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永井 孝司Takashi Nagai
The Chef's Recommendations -
Always making efforts to please the guests with his dishes.
He was born in 1971 in Kanagawa prefecture. He got interested in cooking for the first time in his middle school days when he made sunny side up eggs and was told [delicious]. He has accumulated trainings and improved his knowledge and skills, only to serve delicious food. He sticks to using high-quality ingredients to bring out the original tastes of the ingredients to their maximum. Now he is devoting himself in studying about ingredients, especially to increase his repertory with [boiled fish with soy sauce].
永井 孝司Takashi Nagai
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Soshu Torigin Odawara Ekimae Branch
相州 鳥ぎん 小田原駅前店
- Odawara/Minamiashigara, Kanagawa
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken
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柴田 久人Hisato Shibata
The Chef's Recommendations -
The thing that prompted him to become a chef was hearing [that was delicious] from customers at a restaurant he was working at part-time
Born in Kanagawa Prefecture in January 1970. During his student years, he worked part-time at [Soshu Torigin.] He first thought of learning how to cook in earnest when customers told him that the food he made was delicious. After that, he enrolled in culinary school in Tokyo, where he learned the fundamentals and was able to work with various culinary genres. After graduation, he considered working at other places, but had a strong attachment to [Soshu Torigin] so he returned to Kanagawa, where he has remained committed to the management, procurement, and quality of [food] ever since.
柴田 久人Hisato Shibata
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Onzoshi Kiyoyasutei Kamakura Prince Hotel Branch
御曹司 きよやす邸 鎌倉プリンスホテル店
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / General / Wagashi (traditional Japanese sweets)
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川久保 美紀KAWAKUBO MINORI
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Cooking is a profession that allows me to learn a lot from my customers, something for which I am truly grateful.
Born in Kanagawa, in a family of shopkeepers, he learned to love customer service from a very early age. Offering the best service and the freshest products led him to develop an interest in stock-less restaurants, and 7 years ago, to go from a position of a sales clerk in a small retail shop to that of hall staff in a Western restaurant. He started serving at the Onzoshi Kiyoyasutei Kamakura Prince Hotel one and a half years ago, and describes himself as deeply motivated by his trade, which allows him to learn important things from his customers and to explore the fascinating use of seasonal ingredients in Japanese cuisine.
川久保 美紀KAWAKUBO MINORI
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Kitakamakura En
北鎌倉 円
- Kamakura/Zushi, Kanagawa
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes)
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堀江 邦英HORIE KUNIHIDE
The Chef's Recommendations -
Following in his father's footsteps after being enchanted by creating with his own hands
He was born in Kanagawa prefecture in 1973. After finishing graduate school, he worked as an on-site supervisor at an engineering firm for five and a half years. While he was there, he was enchanted by the charm of the things he created with his own hands, and jumped ship when he was 32 to start a new career in the world of cooking. For 10 years he worked under his father, Mr. Osamu, who was working at Tsujitome, a renowned kaiseki (course menu) restaurant. Presently, he and Mr. Osamu both display their talents at Kitakama Kuraen, and he concentrates daily on his job as a chef.
堀江 邦英HORIE KUNIHIDE
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Sumibi Yakiniku Hormone Sakaba senjiro
炭火焼肉ホルモン酒場 仙次郎
- Odawara/Minamiashigara, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Shochu
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川本 浩司KAWAMOTO KOJI
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The love of Yakiniku (grilled beef) made him choose this path
With a love for yakiniku (grilled meat), the owner always looks for delicious meat. One day, through his friend, he made the choice to work in this field. Ever since, he has devoted his life to yakiniku. He is a much-anticipated young chef.
川本 浩司KAWAMOTO KOJI
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