1 - 20 of 641 chefs
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Akasaka Sumibi Shabu-shabu Takane No Buta
赤坂 炭火しゃぶしゃぶ 高嶺の豚
- Akasaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)
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伊藤 大貴 Hiroki Ito
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Mr. Ito offers the finest shabu-shabu with honest work, bringing together the thoughts of people who love food.
He was born in 1994 in Nagano. A manager and a head chef of Takane No Buta. Growing up with parents who ran a fruit and vegetable store, he became familiar with various ingredients and cuisines early on. After working in the restaurant and hospitality industry in his hometown, he moved to Tokyo to join his current restaurant. Then, he assumed his current position in June 2023. He is a manager with a wealth of food experience, carefully preparing his unique shabu-shabu, which brings together the thoughts of people involved in the food industry, such as the producers of the ingredients. His hospitality, which reflects his sincere personality, is also well-received.
伊藤 大貴 Hiroki Ito
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Washoku Satoumi Satoyama
和食 里海里山
- Shinjuku West Exit/Tochomae, Tokyo
- Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables)
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工藤 文枝Fumie Kudo
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All is for the smiles of guests. Ms. Kudo offers omotenashi hospitality.
She is a native of Kanagawa and has continuously devoted herself to learning about customer service in places such as hotels and Japanese ryokan inns. For both Japanese and foreign customers, she always works hard while valuing the spirit of Japanese Omotenashi. In November 2022, she was appointed as the proprietress of Satoumi Satoyama. In a Japanese restaurant with a counter that is thought to be very formal, she actively communicates with customers so they can feel a sense of intimacy. She works tirelessly to make delicious food and make customers want to come again due to the excellent service.
工藤 文枝Fumie Kudo
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Matoi Ginza
まとい銀座
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Steak / Wine
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的場 圭司Keiji Matoba
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Mr. Matoba offers a blissful plate combining carefully selected Japanese wagyu beef and seasonal ingredients from the mountains and the sea.
Mr. Matoba was born 1997 in Wakayama. Impressed by the differences between Western and Japanese culinary culture when Mr. Matoba studied abroad in New York in his late teens, he entered the world of Japanese cuisine to popularize Japanese food overseas. After working at the Ritz-Carlton in Osaka and Hotel Okura in Tokyo, he was transferred to the Hotel Okura in Amsterdam at 30. Since then, he has worked in 17 countries, including Singapore and Switzerland, including launches and events. Finally, he served as an executive chef at AMAN Resorts.
的場 圭司Keiji Matoba
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Sushi Yon
鮨四(yon)
- Roppongi, Tokyo
- Sushi,Japanese / Sushi / Japanese Sosaku (creative cuisine) / Sake
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五十嵐 優貴Yuuki Igarashi
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Mr. Igarashi pours his passion into providing a pleasant moment.
He was born in 1999 in Yamagata. He originally liked working with people. Joined Sushi Yon in 2020 after being impressed when he visited the restaurant as a customer. Appointed manager the following year. While paying attention to his surroundings, he also seeks improvements daily. His high professionalism and thoughtfulness take the restaurant's atmosphere to the next level.
五十嵐 優貴Yuuki Igarashi
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Somenya Ito Kabukicho Main Branch
素麺屋 糸 歌舞伎町本店
- Shinjuku East Exit/Kabukicho, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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荒木 佳男Yoshio Araki
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With abundant experience and passion, Mr. Araki is fully committed to the study of cooking.
He was born in 1972 in Saitama. Since childhood, he developed a love for both eating and cooking while being exposed to his mother's delicious dishes. During his university years, he spent four years in an izakaya (Japanese-style bar) kitchen. After graduation, he joined an udon specialty restaurant, where he worked for 23 years as a manager and supervisor. In 2020, he moved to an izakaya to study fish and Japanese sake. Later, he joined Ito and played a key role in launching their fish dishes. The following year, he took charge of fish dishes and Japanese sake, contributing to planning new menus and course offerings.
荒木 佳男Yoshio Araki
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Niku Kappou - Niku Kabuku
肉割烹 肉かぶく
- Shinjuku East Exit/Kabukicho, Tokyo
- Japanese Sosaku (creative),Japanese / Kaiseki (tea-ceremony dishes) / Steak / Wine
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山本 雅光Masamitsu Yamamoto
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Mr. Yamamoto entertains his guests and provides fulfilled time with the power of food that changed his life.
Mr. Yamamoto was born in 1977 in Nagano Prefecture. His father took him to a restaurant where he tasted "Dojo (loaches)" for the first time. He was so impressed by the fantastic taste that he entered the culinary world to create his own impressive cuisine. After training at a long-established onsen ryokan (Japanese inn) and a kaiseki (Traditional Japanese course cuisine) restaurant in Ginza, he traveled to India, Hong Kong, Switzerland, Canada, and Thailand to hone his culinary skills to learn about cuisines from around the world. In Thailand, he won the Ironman cooking competition on a TV program. After that, he was trusted enough to manage embassy receptions for state guests and returned to Japan.
山本 雅光Masamitsu Yamamoto
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Nihonryori Mochizuki
日本料理もちづき
- Oshiage, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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内海 圭史Keiji Utsumi
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Mr. Utsumi changes Japan's four seasons into cuisine, pleasing everyone's eyes and taste buds.
He was born in 1970 in Ehime. From childhood, he was exposed to the bounty of fresh seafood and crops, and his aspirations naturally led him to the culinary world. Enthralled by the fascination and depth of Japanese cuisine, he dedicated himself to honing his skills at famous restaurants in Ginza, Asakusa, Kanda, and other areas. In addition to his stoic attitude, he developed a charisma that involved others and became a chef in his 30s. Headhunted by Nihonryori Mochizuki in 2016, he has been working as a general chef since then. He also serves as a consultant to the entire group.
内海 圭史Keiji Utsumi
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Japanese Cuisine Kinari
日本料理僖成
- Gaienmae/Aoyama-Itchome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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五十嵐 大Dai Igarashi
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Offering seasonal Japanese cuisine with an awareness of tradition.
Mr. Igarashi was born in 1976 in Kanagawa Prefecture. After graduating from Oda Culinary School, he trained as a Japanese chef at hotels and fine restaurants in Yokohama. In 2016, he became the head chef of the Japanese Cuisine Kinari. He offers delicate and aesthetically appealing seasonal dishes while remaining mindful of the traditions of Japanese cuisine.
五十嵐 大Dai Igarashi
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Sumibiyaki Taishusakaba Mikuriya
炭火焼大衆酒場御厨
- Sasazuka, Tokyo
- Japanese,Japanese
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渡邉 大介Daisuke Watanabe
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Providing seasonal ingredients from various directions, Japanese, Western ,and Chinese.
Mr. Watanabe was born in 1991 in Nagano. The reason why he entered the food and beverage industry was part-time at an izakaya (Japanese pub) when he was a student. He has worked as a manager and head chef in various genres of restaurants in Tokyo. With his experience, he works to please customers by using seasonal ingredients from multiple styles of Japanese, Western, and Chinese cuisine without being limited to only Japanese cuisine.
渡邉 大介Daisuke Watanabe
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Nihonbashi Sushi Shiba
日本橋 鮨しば
- Ningyocho/Kodenmacho, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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柴 隆之Takayuki Shiba
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Mr. Shiba attracts guests with his free-spirited courses, which are brought up with extensive experience in the field of Edomae Sushi.
He was born in 1979 in Saitama. The owner of Nihonbashi Sushi Shiba. He started his professional career with the desire to impress people with his cooking. Gained experience as a French and pastry chef at the prestigious Auberge Au Mirador in Hakone and later honed his Edo-mae sushi skills at a famous restaurant in Ginza and in the sushi departments of a first-class hotel. After establishing a sushi restaurant in Meguro and working as a manager, he founded his current restaurant and became independent in June 2023. It has earned a reputation for the creative courses that combine sushi and Japanese cuisine with innovative dishes and stylish hospitality.
柴 隆之Takayuki Shiba
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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
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宮本 哲也Tetsuya Miyamoto
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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
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Fugu Ryori UMEI
ふぐ料理 うめい
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)
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梅井 聖寿Kiyotoshi Umei
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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
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Hirata Bokujo Kiwami KITTE Marunouchi Branch
平田牧場極 KITTE丸の内店
- Marunouchi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Tonkatsu (fried pork cutlet) / Nabe (hot pot)
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飯島 裕貴Yuuki Iijima
The Chef's Recommendations -
Using his experience in Japanese cuisine, Mr. Iijima works at Hirata Bokujo.
He was born in 1990 in Saitama. Started his culinary career in 2014 at a seafood restaurant in Kamakura. Since then, he learned seafood cuisine, Tempura, and Yakitori at various restaurants. In 2017, he joined Hirata Bokujo Co. Ltd. He now works as a sous chef at Hirata Bokujo Kiwami KITTE Marunouchi Branch.
飯島 裕貴Yuuki Iijima
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Sushi Hasegawa Nishiazabu Branch
寿司 はせ川 西麻布店
- Nishi-Azabu, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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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
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JB the DINING BAR
JB the DINING BAR
- Tachikawa, Tokyo
- Teppanyaki,Yakiniku/Steak / Italian / Steak / Western Teppanyaki (iron griddle grilling)
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内野Uchino
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A career change motivated by a passion for food. The skilled chef whose techniques have been refined through experiences both in Japan and overseas.
Ms. Uchino was born in Tokyo. Originally working in the fashion industry, she decided to make a career change because of his high interest in food, so she knocked on the door of a French restaurant. She then went to Italy for further training to deepen her insight as a chef. After returning to Japan, she worked at an Italian restaurant in Tokyo, acquiring skills in everything from main courses to desserts. Currently, she works as a chef at JB the DINING BAR.
内野Uchino
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Sakura Cafe & Restaurant Ikebukuro
サクラカフェ＆レストラン池袋
- Ikebukuro West Exit, Tokyo
- Bistro,Italian/French / Mediterranean / International/Fusion / Beer
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野原 隆代Takayo Nohara
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She naturally entered the cooking field as she was brought up in the environment where [creating things] was familiar.
She was born in Saitama prefecture. As her parents lived by making things, she was vaguely feeling that she would also have a job to create things, since she was a child. As her grandparents were farmers, she was always surrounded by fresh ingredients such as rice, vegetables, and eggs, and naturally entered the cooking field. After training for 7 years at a restaurant in Haneda Airport, which is operated by a trading company affiliated to an airline company, she entered [Sakura Cafe & Restaurant Ikebukuro].
野原 隆代Takayo Nohara
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ENOTECA PIZZERIA KAGURAZAKA STAGIONE
エノテカピッツェリア 神楽坂スタジオーネ
- Kagurazaka, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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黒澤明弘Akihiro Kurosawa
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Enjoy traditional and innovative Italian cuisine.
Mr. Kurosawa was born in 1967 in Yokohama, Kanagawa. At 19, he decided to become an Italian chef after being fascinated by the olive oil he encountered at a bistro where he worked part-time. He trained for a total of two years in Italy, mainly in the Veneto region, and worked as a head chef at several famous restaurants in Tokyo. Please enjoy the traditional and innovative Italian cuisine, staying true to the fundamentals.
黒澤明弘Akihiro Kurosawa
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Wagyu no Kamisama
和牛の神様
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Sake
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市川 篤史Atsushi Ichikawa
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Aiming to create a memorable restaurant for guests, Mr. Ichikawa presents the charm of Wagyu beef ingredients.
He was born in 1976 in Tokyo. From an early age, he grew up dreaming of becoming a chef. He began his culinary training at 24, honing his skills in various kitchens in French, Western, and Japanese cuisine. At Wagyu no Kamisama in Dogenzaka, Shibuya, which opened in 2022, he suggests menus that further highlight the quality of the ingredients of Wagyu beef meat as the head chef. The menu is popular among both Japanese and non-Japanese guests. He constantly strives to make the restaurant a memorable place for guests.
市川 篤史Atsushi Ichikawa
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Sushikatsu
鮨勝
- Hanzomon/Kojimachi, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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池田 勝紀 Katsunori Ikeda
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Deeply ingrained in Mr. Ikeda's body is the artisan spirit of sushi.
He was born in 1972 in Tokyo. Sushikatsu was already open when he was born. Therefore, he grew up watching the backs of many sushi chefs, including his father, even before he could remember. Once he learned to handle a knife, he entered the kitchen, growing up to make sushi by 18. Since he started making sushi professionally, he and his father have been running the restaurant together. Since his birth, he has been dedicated to sushi.
池田 勝紀 Katsunori Ikeda
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Sushi Miyako
鮨みやこ
- Nishi-Shinjuku, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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五十嵐 介一Keiichi Igarashi
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Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.
He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.
五十嵐 介一Keiichi Igarashi
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