501 - 520 of 641 chefs
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Sushi Iwase
すし岩瀬
- Nishi-Shinjuku, Tokyo
- Sushi,Japanese / General / Sushi
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岩瀬 健治IWASE KENJI
The Chef's Recommendations -
Trained at "Sushi Sho" affiliated restaurants
Born in Kanagawa Prefecture. Having been an office worker first, he started out late at the age of 21. But fate allowed him to begin training at a restaurant affiliated with Sushi Sho. After working at Nishi-Azabu's Sushi Sho Masa, Aoyama's Sushi Ko (now in Omotesando), and Shinjuku's Takumi Tatsuhiro he went out on his own in September of 2012.
岩瀬 健治IWASE KENJI
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Nishiazabu Kappo Takumi
西麻布 割烹 たくみ
- Nishi-Azabu, Tokyo
- Kaiseki (course menu),Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (tea-ceremony dishes)
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木村 巧KIMURA TAKUMI
The Chef's Recommendations -
A seasoned cook devoted to Japanese cuisine with a load of training.
After 10 years working on his craft at Osaka's renowned Kagairo, he would later move on to Hotel Hatsuhana and the Hyatt-Regency Tokyo, among others, working as head chef. Then, in 2011, he opened Nishiazabu Kappo Takumi, marking the culmination of his exploits thus far. He still runs the shop today.
木村 巧KIMURA TAKUMI
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Momonjiya
ももんじや
- Ryogoku/Kikugawa, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Nabe (hot pot)
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吉田 龍作Ryusaku Yoshida
The Chef's Recommendations -
Developing meat dishes for 24 years; natural game such as boar, deer or bear is my specialty
Born in 1964. He was working at a butcher's when at the age of 25, he started his career in the culinary arts when he began working at the Japanese restaurant managed by the same butcher. After that, he worked at other Japanese restaurants to gain experience, and at the age of 32 became the head chef of Momonjiya. He specializes in using meats that are difficult to cook such as boar, deer and bear.
吉田 龍作Ryusaku Yoshida
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Tempura Kurokawa
てんぷら黒川
- Tsukiji, Tokyo
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl)
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黒川 丈士KUROKAWA TAKESHI
The Chef's Recommendations -
He learned evrything about tempura from three masters.
He was born in Yokohama, Kanagawa in 1958. After graduating from high school, he joined "Issinkai", established in 1905 and the only organisation introducing Japanese cuisine and specializing in tempura (battered and deep-fried food), and went around to various famous restaurants. After his 10 years of apprenticeship, he joined a group to start up a tempura restaurant in an old ANA hotel. He handled the culinary responsibilities at that same shop for 10 years. Through a connection after that, he opened his own restaurant "Tempura Kurokawa" at Tsukiji, leading to the present.
黒川 丈士KUROKAWA TAKESHI
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Trattoria 522
TRATTORIA 522
- Yoyogi-Uehara, Tokyo
- Italian,Italian/French / Italian / Wine
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清水 真樹SHIMIZU MASAKI
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Wanting to become an artisan from a young age, he has taken his place in the world of cuisine
He pursued the world of cuisine because he loved eating as a child and had dreamed of being an artisan ever since he was young. He also gained a strong interest in cooking through his mother who was a very good cook. He opened his own restaurant in 2000 after training at Chinzanso and the restaurant Rezzo in Kyodo. He continues to provide fastidiously prepared cuisine with choice ingredients; yet, you can still visit Trattoria 522 as an everyday restaurant.
清水 真樹SHIMIZU MASAKI
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La Coccola
La coccola （外苑前 イタリアン ラコッコラ）
- Harajuku/Meiji-Jingumae, Tokyo
- Italian,Italian/French / Italian / Pizza / General
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園田 洋平SONODAYOHEI
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Distinctive, constantly innovative Italian cuisine.
After graduating from culinary school, he first spent time at Piatt in Funabashi, then at Granata, and at ASO, followed by further training at a Japanese restaurant and a dining bar. Widening the breadth of cuisine, in 2010 he opened La coccola to establish his own cuisine.
園田 洋平SONODAYOHEI
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Dining Bar Hiro
ダイニングバー ひろ
- Shimbashi/Shiodome, Tokyo
- Dining Bar,Dining bar / General / French / Italian
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伊藤 広文ITO HIROBUMI
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Our belief is in seeking out the finest ingredients and creating the perfect recipe.
He was born in 1966, in Tokyo's Shinbashi district. His motive to start this career was "because I love to eat, and I want to eat delicious foods." After training in various restaurants in Tokyo, he opened Dining Bar Hiro in 2005. Most of all, he enjoys the customers' joy when he takes each day's delicious ingredients and prepares them in the way his guests desire. At this restaurant, we have taken many photographs of our specialities, expressing the sense of skill on each plate.
伊藤 広文ITO HIROBUMI
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Haru Dining
HARU DINING
- Kayabacho, Tokyo
- Italian,Italian/French / Teppanyaki (iron griddle grilling) / French / Italian
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坊坂 康治BOSAKA YASUHARU
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The pleasure I felt when someone appreciated my cooking became the reason.
I have loved cooking from the start, said the chef. He started focusing on cooking and trained at the restaurant in the Palace Hotel. After that he retained his training in various genres at various places. At present, his culinary skill combines French and Italian cuisine.
坊坂 康治BOSAKA YASUHARU
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Yakiniku Motoyama Shinjuku Branch
焼肉もとやま 新宿店
- Nishi-Shinjuku, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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村井 孝之MURAI TAKAYUKI
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He started out as a part-timer and then started on the road of a Yakiniku (Japanese BBQ) Chef.
During high school, he started working in a yakiniku (Japanese BBQ) restaurant and there he decided to work in a yakiniku restaurant full-time. After 4 years of training at the restaurant Yakiniku Shibaraku, for four years he has been working at Yakiniku Motayama. In offering high-quality Japanese Black beef, he is very scrupulous and thorough about the meat's flavour.
村井 孝之MURAI TAKAYUKI
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Kenko Bishoku Hakata Mizutaki to Sumibi Yakitori Bijindori
健康美食 博多水炊きと炭火焼き鳥 美神鶏
- Ebisu, Tokyo
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)
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小柳 賢一郎KOYANAGI KENICHIRO
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Enjoy dishes waterboiled to perfection, served by a head chef from Kyushu
He was born in 1968 in Nagasaki Prefecture. He was deeply moved by the exceptional food served to him at the Japanese-style restaurant of an acquaintance, which set him on the path to becoming a chef. He polished his skills at a number of restaurants all over Nagasaki and Tokyo, before working at Fried Giblet & Giblet Stew Specialists - Koganeya in 2006. After 10 years of experience, he opened a new store in the franchise, Kenko Bishoku Hakata Mizudaki to Sumibiyakitori Bijindori and is now the head chef.
小柳 賢一郎KOYANAGI KENICHIRO
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Hishinuma - Japanese cuisine
日本料理 菱沼
- Roppongi, Tokyo
- Kaiseki (course menu),Japanese / Suppon (soft-shelled turtle) / Wine / Fugu (blowfish)
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菱沼 孝之HISHINUMA TAKAYUKI
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30 years after opening his restaurant, he opens up the world of Japanese cuisine with his own unique sensibility
Born in Kawagoe, Saitama in 1956, he was charmed by the way Japanese cuisine reflects the seasons, which inspired him to pursue becoming a chef. After graduating from the Kagawa College of Culinary and Confectionary Arts, he trained at a number of Japanese restaurants in Tokyo, such as Tsurunoya in Ginza, and then went on to open Nihon ryori Hishinuma in Mita, Minato in 1985. Then in 2005, he moved to Roppongi, Minato. Over the course of 20 years, he has proposed new ways to pair wine as well as rice to suitable dishes, and continues to do so now. He has obtained stars for 8 consecutive years ever since the Michelin Guide to Tokyo was launched. Also, he is passionate about having a good diet, and is active in publishing books and delivering talks as well.
菱沼 孝之HISHINUMA TAKAYUKI
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Todaimon Takkanmari Ichigaya branch
東大門タッカンマリ 市ヶ谷店
- Ichigaya, Tokyo
- Korean,Other Asian / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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イ ソンホI SONHO
The Chef's Recommendations -
Wanting to bring the charm of Korean culture into Japan
He was born in 1982 in South Korea. He requested for an apprenticeship in the food and beverage industry in his home country, and came to Japan in 2009, "because I wanted Japan to learn about Korean culture through food," he says. He gathered experience as a waiter in yakiniku (grilled meat) restaurants and Korean restaurants, and took on the role of restaurant manager when this restaurant opened. He aims to create a restaurant atmosphere and service experience where guests can spend their comfortably.
イ ソンホI SONHO
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Chef's
シェフス（CHEF'S）
- Shinjuku-Gyoen, Tokyo
- Shanghai,Chinese / General / Shanghai / Wine
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南 俊郎MINAMI TOSHIRO
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Inspired by the flavor of "Chef's", a young talent asked to be taught
Minami was born in Tokushima Prefecture in 1983. After graduating from university, he studied Chinese cuisine at Tsuji Culinary Institute. Afterwards, he apprenticed at "Kuushin", a famous restaurant in Osaka . At the age of 26, attracted by its simple yet delicious food, he began working at Chef's. At the time it was called "Renge", and he gained experience under the restaurant's owner Eishun Nishioka. After two years he became the restaurant's head chef. While holding on to the traditional flavors of this famous establishment, he continues to strive in earnest to discover new flavors.
南 俊郎MINAMI TOSHIRO
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Tenku no Tsuki
天空の月
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Sake
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油井 伸太郎YUI SHINTARO
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A chef who switched over to the culinary world with wholehearted resolve.
Shintaro was born in August 1988 in Nakaotagiri, Nagano Prefecture. He used to work in a different industry, but he switched to the culinary world with wholehearted resolve. Since he began cooking at Tenku no Tsuki, he has pursued daily training under the tutelage of his teacher, Chef Watanabe.
油井 伸太郎YUI SHINTARO
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CHASECO
CHASECO
- Dogenzaka/Shinsen, Tokyo
- Italian,Italian/French / General / Italian
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齋藤 尚道SAITO NAOMICHI
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Bringing the sensibilities he gained from his experiences in and around Italy.
Opened Le Petite Tonneau in 2001 in Kudanshita.
齋藤 尚道SAITO NAOMICHI
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Restaurant Tani
レストラン タニ
- Omotesando/Aoyama, Tokyo
- French,Italian/French / French
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谷 利通TANI TOSHIMICHI
The Chef's Recommendations -
A French chef who draws out the rich flavors of seasonal ingredients yet never loses sight of the basics
Born on March 12, 1973. Grew up in Kanagawa Prefecture. He decided he would become a chef when he came across French cooking through his part-time job in high school and was shocked by the flavors. He graduated from high school while spending a year and a half training in a French restaurant in Kamakura, then worked at Restaurant Aladdin in Ebisu, and travelled to France twice. After that, he helped plan the launch of Maison Cache-Cache. After working as a chef there for 6 years, he opened Restaurant Tani in 2011. Restaurant Tani is designed to be a French restaurant that offers everything from bistro food to gastronomy.
谷 利通TANI TOSHIMICHI
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ICARO Miyamoto
ICAROmiyamoto
- Nakameguro, Tokyo
- Italian,Italian/French / Italian / Wine
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宮本 義隆MIYAMOTO YOSHITAKA
The Chef's Recommendations -
The local flavor and cooking philosophy learned at a small restaurant in northern Italy
He was born in Kanagawa prefecture in 1974. He chose to take on Italian cooking under the influence of his brother, Munetaka, who entered the culinary world before him. He underwent training at a famous restaurant in Tokyo before going to Italy in 1999. He perfected his skills there for seven years, with a focus on the northernmost region of Trentino-Alto Adige. While he was there, he ventured into choosing a small restaurant so as to personally experience life in Italy at the location itself. The skills that he learned there, together with the cooking philosophy prized in the area, also show themselves in "ICARO", which he opened with his brother after returning to Japan.
宮本 義隆MIYAMOTO YOSHITAKA
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Ristorante Hamazaki
リストランテ 濱崎
- Omotesando/Aoyama, Tokyo
- Italian,Italian/French / Italian / Seafood / Wine
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濱崎 龍一HAMASAKI RYUICHI
The Chef's Recommendations -
Enchanted by Italian cuisine that draws out the inherent flavors of the raw ingredients
Originally from Kagoshima Prefecture, he graduated from a culinary school in Osaka before moving to Tokyo. After studying at various restaurants such as Basta Pasta, he went to Italy to learn authentic techniques. After working in Mantua and Florence, and trying more and more of the food in different restaurants, he returned to Japan to work at Ristorante Yamazaki. Afterwards, in 2001, he struck out on his own to open Ristorante Hamazaki.
濱崎 龍一HAMASAKI RYUICHI
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Iemeshi Shushu Yuki
家めし 殊衆 豊輝
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Western Homemade Meal / Shochu
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佐藤 則子SATO NORIKO
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Home cooking for city folk, with a down-to-earth hostess.
She was born in Tokyo in 1970. She was raised by parents who were both gourmands, and in elementary school she was determined to learn cooking. After becoming independent, she began inviting friends to her house to eat her home cooking, and this inspired her to start "Iemeshi Shushu" in 2004, specializing in home-style cooking difficult to come upon for the modern city dweller. Modest and unpretentious, she has earned the trust of the world-weary through her fine cooking.
佐藤 則子SATO NORIKO
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Waso Hayashida
和創はやしだ
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / Local Japanese Cuisine / Sashimi (raw fish)/Seafood / General
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林田 雄一HAYASHIDA YUICHI
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It all started back when I used to help my mother in the kitchen.
He started training in traditional Japanese cuisine at age 18. He endeavors to ascertain exactly what his guests want by chatting with them as he prepares their delicious meals.
林田 雄一HAYASHIDA YUICHI
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