Near Tokyo Chef search result : Page 5

Japanese Restaurant Kisei 日本料理樹勢 Hiratsuka/Oiso/Ninomiya, Kanagawa Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

小山　直樹KOYAMA NAOKI

Fascinated by the delicate cuts, he was drawn to the world of traditional Japanese cuisine.

Koyama wanted to be a Western-style cook when he was small, but when he attended culinary school his eyes were opened to the finesse required of the knife work in traditional Japanese cooking, and after graduation he went to to work at a Japanese food restaurant. After 12 years of experience, he opened Kisei in 1997.

小山　直樹KOYAMA NAOKI

Olive オリーヴ Shibukawa/Ikaho/Haruna, Gunma Italian,Italian/French / Italian / Pasta / Pizza

水出　好明MIZUIDE YOSHIAKI

Dishes created from the heart by a chef who has always loved to "create things."

Born in January 1958 in Gunma Prefecture. The chef, who says he has always liked to "create and complete things", began cooking through a part-time job. After seeing the depth of the art of cooking, he began to seriously pursue becoming a chef. Each dish is carefully prepared from the heart with the thought that "customers will sincerely say that it is delicious."

水出　好明MIZUIDE YOSHIAKI

Daichinro New Store 大珍樓新館 Yokohama Motomachi/Yamashita Park, Kanagawa Cantonese,Chinese / General / Cantonese / Yum Cha/Dim Sum

鄭　金華TEI KINKA

Realizing his childhood dream, he stands in the kichen.

He was born in Hong Kong in April 1960. He had admired chefs who displayed brilliant skills at restaurants since he was young, and so he chose to be a cook with the desire to become a chef able to make many people happy. He works hard every day to bridge the gap between Japanese and Chinese food cultures.

鄭　金華TEI KINKA

Beau Temps Beau Temps Kamakura/Zushi, Kanagawa French,Italian/French / French / Wine

五十嵐　和弘IGARASHI KAZUHIRO

The Chef's Recommendations

Enlightened by the natural wines at Uguisu, known for their "Vin Naturel"

Born in Yamagata prefecture in 1980, he started his culinary career when he was 22. After training at hotels and Italian restaurants in Yokohama, at 27 he made a career change to concentrate on service while he was working at the French restaurant La Butte Boisee in Jiyugaoka. He learned about wine made from famous wineries in France, and subsequently encountered natural wines while working at Uguisu in Sangenjaya, which left a deep impression on him. He came to Beau Temps when he was 31, and is currently spreading the charm and depth of natural wine as the restaurant's second generation owner.

五十嵐　和弘IGARASHI KAZUHIRO

Gyukoku 牛國 Isezakicho/Chojamachi, Kanagawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine

タンチュンインケビンChef

I've gone down this road because I like cooking.

Born in Hong Kong in 1979. Came to Japan as soon as he graduated from high school in Hong Kong and enrolled himself in a specialized Japanese language school. After that, he began working at a Chinese restaurant in Sakura-shinmachi, Tokyo. Subsequently, he continued working at Chinese restaurants in Chigasaki and Meguro for two years and one year respectively. Passionate about other cuisines besides Chinese food, he joined Gyukoku as a chef in 2004 on a friend's recommendation. Since then, he has mastered the art of cooking beef. Now, he regards the purpose of his work to be making his customers happy.

タンチュンインケビンChef

Queen Alice クイーン・アリス Minatomirai, Kanagawa French,Italian/French / French / General

田面山　博憲TAMOYAMA HIRONORI

The Chef's Recommendations

The chef who protects the Queen Alice flavor.

Born in Kawasaki. After graduating high school, he trained at Kawasaki Nikko Hotel for 7 years before starting work at Queen Alice Ginza. After that, he worked at Queen Alice Reception Hall and then in 1999 he started at Queen Alice Yokohama Bay Hotel Tokyu, where he works now.

田面山　博憲TAMOYAMA HIRONORI

Ohama おおはま Kamakura/Zushi, Kanagawa Japanese,Japanese / General / Sake

大濱　幸恵OOHAMA YUKIE

The Chef's Recommendations

A career that granted her a chance to fulfill her dream of competing with culinary skills

She was born in Ehime prefecture and raised in Chiba prefecture. She majored in food science in college since she wanted to work in food production, but after graduation she went on to work as a civil servant for a period of time. However, she says that, "I wanted to be in a job that involved making food," so she devoted herself wholeheartedly to that dream when she turned 30. She studied Japanese cuisine at Ecole Tsuji Tokyo for a year, and after that she learned the basics of cooking at Matsushita in Waseda, and studied sake (Japanese rice wine) at Sasagin in Yoyogi-Uehara. She underwent further training at Ishii in Shimbashi, and then in 2010 she opened Ohama in Asagaya, which moved to Kamakura in 2014.

大濱　幸恵OOHAMA YUKIE

Taiwanese and Chinese Restaurant Kokien 台湾・中華料理　好記園 Yokohama Motomachi/Yamashita Park, Kanagawa Chinese,Chinese / General / Shokoshu (Chinese Shaoxing wine) / Taiwanese

蔡　慶祥SAI KEISHO

After finishing school in China, I started working at a restaurant.

From the age of 20, I trained at Chinese restaurants and worked for 20 years in China. At the time it was tough, but I started with the fundamentals of Chinese cuisine. After this, I came to Japan and worked at a restaurant in Yokohama Chinatown where I offered up Chinese food to Japanese customers. In 2012, I achieved my dream of opening my own restaurant, Kokien, right here in Yokohama Chinatown. I would love for you to come and try my authentic Chinese dishes.

蔡　慶祥SAI KEISHO

Taiwan Home-style Small Plate Dishes Arisan Jo Landmark Tower 台湾家庭小皿料理　阿里山城　ランドマークタワー店 Minatomirai, Kanagawa Chinese,Chinese / General / Gyoza (dumplings) / Yum Cha/Dim Sum

李　栄RI EI

Became a chef because he wanted to master the culture of traditional cooking

He was born in 1971 in Sichuan Province, China. He studied at a cooking school specializing in Sichuan cuisine in order to really study the art of traditional Chinese cooking culture. After graduating in 1991, he worked at restaurants there. Upon finishing his training, he came to Japan in 2008. He started working in 2009 as a chef at Taiwan Home-style Small Plate Dishes Arisan Jo Landmark Tower and still works there today.

李　栄RI EI

Yakiniku Rashomon 焼肉羅生門 Kamakura/Zushi, Kanagawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

酒井　成宰SAKAI NARITADA

The Chef's Recommendations

Watching from the back as his parents ran their yakiniku shop, he resolved to follow the same path

Chef Sakai was born on June 1st, 1973, in Osaka. From a young age, he watched his parents run their yakiniku restaurant. At some point, he started to think that he also wanted to work with yakiniku and decided to become a chef. He built up his training and experience at yakiniku restaurants, and now shows off this expertise at Yakiniku Rashomon. He has spent many years in the pursuit of delicious meat, and the taste he has produced can be enjoyed by a range of ages. His restaurant is popular both with local repeat visitors, as well as with customers who come from a distance.

酒井　成宰SAKAI NARITADA

Ristrante Onesto リストランテ　オネスト Yachiyo/Sakura/Yotsukaido, Chiba Italian,Italian/French / Italian / Pasta / Wine

江幡　雄司EBATA YUJI

Whole-heartedly Never lose sight of the origin when selecting raw materials.

He was born in 1972 in Funabashi City. He loves eating, so he chose the path of making food. He studied at Italian and French restaurants within the city. He worked as the master chef at several restaurants in Chiba, and in 2011, he opened Ristrante Onesto. In accordance with the name of the restaurant, he will select ingredients ‘with full sincerity' and be a chef who doesn't forget his origins. He would like you to think of his restaurant as another dining table. He values the relationship with his customers. As time goes by, he wants to devote himself every day to making progress along the path he have chosen to take.

江幡　雄司EBATA YUJI

Cafe Tosca カフェトスカ Minatomirai, Kanagawa General,Western / General / Pasta / Pizza

小川　勝哉OGAWA KATSUYA

A chef who seeks out genuinely delicious food, following the concept of "the pursuit of true flavor"

After graduating from high school, he studied cooking working at a nearby French restaurant, until graduating from the Moranbong Culinary Training School, and going to France at the age of 21. While taking courses at Le Cordon Bleu there, he studied the simple perfection of the local cuisine before returning to Japan. After that, he worked at the Prince Hotel before taking part in planning the opening of the Yokohama Bay Hotel Tokyu. These days, he seeks out the origin of delicious flavor, taking advantage of nature's bounty, to bring out the inherent flavors of his ingredients and fashion a simple cooking method to create cuisine that defies categorization by country or genre.

小川　勝哉OGAWA KATSUYA

ete - French cuisine フランス料理　ete（エテ） Kamakura/Zushi, Kanagawa French,Italian/French / French

藤本　恵史FUJIMOTO SATOSHI

The Chef's Recommendations

Serving authentic French cuisine at affordable prices

Born in Osaka in 1982, he set his sights on becoming a chef after watching a movie about it in high school. After graduating from Tsuji Culinary Institute, he gained experience in the kitchen and in service at several restaurants in Tokyo. In 2008, he entered Ogino as part of its staff when it opened in Ikejiki-Ohashi. Then in 2011, he set out by himself to open "ete" in Kamakura, near his wife's old home.

藤本　恵史FUJIMOTO SATOSHI

Nonki Tei のんき亭 Odawara/Minamiashigara, Kanagawa Japanese,Japanese / General / Sashimi (raw fish)/Seafood

尾崎　文彦OZAKI FUMIHIKO

A third generation successor to a well-established 75-year-old business, he emphasizes traditions while always seeking new tastes.

He was born in Kanagawa Prefecutre in 1974. He grew up watching his grandfather, the chef of the original "Nonki Shokudo" - established in 1940 (Showa 15) - and that experience led him to enter the world of the culinary arts. In 1996, he honed his skills at a traditional Japanese restaurant in Niigata. Afterward he trained at an established eel restaurant in Tokyo's Azabu district called Nodaiwa. In 2000, he inherited Nonki Shokudo and renamed it Nonki Tei, becoming head chef here in 2003. As a third-generation successor to a well-established 75-year-old business, he emphasizes traditions while always seeking new tastes.

尾崎　文彦OZAKI FUMIHIKO