701 - 720 of 723 chefs
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Torito Branch
鳥藤 分店
- Tsukiji, Tokyo
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl)
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久保 真亮Masaaki Kubo
The Chef's Recommendations -
He used to be one of customers of this restaurant. Impressed by the signature oyakodon (rice bowl dish with chicken and eggs), he decided to join this restaurant.
He was born in Ibaraki in 1979. After graduating from high school, he started working at a restaurant in order to fulfill his childhood dream of becoming the owner of a restaurant. After that, he worked in Tsukiji market at a wholesale store selling fresh fish, fruits and vegetables, in order to expand his knowledge of ingredients. He joined "Torifuji" in 2010. He used to be one of the regular customers of "Torifuji", and describes himself falling in love with the taste at the restaurant as the motivation for joining. "Chicken is a profound ingredient," he says, as he works wholeheartedly to make his dream come true.
久保 真亮Masaaki Kubo
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Yumehana Genkido
夢花 げんき堂
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)
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奥 英祐OKU EISUKE
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Following in his father's footsteps.
Eisuke was born in 1963 in Fukuoka Prefecture. As a child he watched his father work in the restaurant business. After graduating high school, he learned the trade as he worked 12 years at restaurants specializing in sushi and traditional Japanese cuisine. At age 30, Eisuke got into the izakaya business. He opened Yumehana Hakata in 1996, becoming head chef. He specializes in traditional Japanese cuisine.
奥 英祐OKU EISUKE
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Bishokudokoro Sakuji Nishishinjuku
美食処 作治 西新宿店
- Nishi-Shinjuku, Tokyo
- Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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安藤 孝司ANDO TAKASHI
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Leave the hospitality of Japanese cuisine up to this chef.
At Ichukyo, a kaiseki (traditional Japanese banquet) restaurant in Tokyo's Omi, he trained under the former director and head chef of Nadaman. "Let me serve you a feast in which you will sense the passage of the seasons in the ingredients and the arrangements," he tells us.
安藤 孝司ANDO TAKASHI
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Oryori Shunso
お料理 春草
- Sangenjaya, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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今井良和Yoshikazu Imai
The Chef's Recommendations -
Japanese cuisine - the more you know, the deeper you find it. He researches daily in search of its quintessence.
He was born in Chiba prefecture in 1972. He entered the culinary world when he was 19, and polished his skills at places such as an old, well-established inn at Hakone, and luxurious, traditional Japanese restaurants in Tokyo. After that, he devoted himself wholeheartedly to Japanese cuisine and put 20 years of experience under his belt before setting out on his own. When he was younger, he thought, "Knife skills are like sports. I will become proficient according to how much effort I spend practicing them," but he says that as he gained more experience, he hit upon a new realization of the profundity of Japanese cuisine. Now, the driving force behind Mr. Imai's dishes is precisely his humble approach, as he says, "Even now, I'm learning new things every day."
今井良和Yoshikazu Imai
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Saryo Takinoya
茶寮 瀧乃家
- Nakajima Park, Hokkaido
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)
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松林 康和MATSUBAYASHI YASUKAZU
The Chef's Recommendations -
A chef in continuous pursuit of the origin of Japanese cuisine.
He was born on March 13th, 1957 in Ashibetsu city. Raised under the wings of his working parents, he set his sights on the path of culinary arts and nature. While attending culinary school, he worked hard part-time at the ryokan (Japanese inn) that he was living in. He realised that the origin of the Japanese palate lay in Japanese cuisine and started work at a ryotei (traditional Japanese restaurant). Subsequently, he assumed the role of head chef at a ryokan in Sapporo. Since 2007, he has been displaying his cooking prowess as the head chef of Saryo Takinoya.
松林 康和MATSUBAYASHI YASUKAZU
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Akasaka Kitafuku
赤坂きた福
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / Crab / Kyoto Cuisine / Wine
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川崎真人KAWASAKI MASATO
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A Chef Who Handles Various Delicacies Such as Live Crab, Blowfish, and Chinese Softshell Turtle
Chef Kawasaki was born on January 24th, 1982 and is from Hokkaido. He studyied about store designs in high school, and wanting to eventually own his own store, he decided to become a chef. After graduating, he moved to Tokyo, where he first trained for five years at "Tsunahachi". With a desire to gain further experience, he trained for another five years at "Kyofuji". He then gained further experience at "Japanese Restaurant Ono Ginza" and a number of other stores with a desire to learn about wines. At its opening in November 2012, he entered "Akasaka Kitafuku", where he continues to work today.
川崎真人KAWASAKI MASATO
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Ginza Fujita
銀座 藤田
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi
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藤田 一休FUJITA IKKYU
The Chef's Recommendations -
Our chef stays true to the fundamentals of cuisine, while continuing to challenge himself with new dishes
Born in 1968 in Tokyo. After five years of experience at Japanese-style restaurants in Yushima, he wanted to learn about sushi, so he went to work for Sushidokoro Midoriyama in Toranomon. After that he got some experience in Western-style food, and he was selected to become head chef at the age of 29. After that he worked as head chef for over ten years. He opened Fujita in September of 2010. "I want change up my dishes as much as possible while staying true to the basics," he told us while wracking his brains to come up with ways to delight his guests however he can. He also holds a cooking class on Saturdays. There he diligently teaches the fundamentals of cooking.
藤田 一休FUJITA IKKYU
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Sushiya no Yamada
すし屋のやま田
- Susukino, Hokkaido
- Sushi,Japanese / Sushi / Donburi (rice bowl) / Local Sake
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山田 弘YAMADA HIROSHI
The Chef's Recommendations -
If I were to have a restaurant I'd have a sushi restaurant
Always in love with sushi, the owner desired to have a sushi restaurant of his own. His dream came true at age 30, setting up his own restaurant after going through much painful training. Bringing in fresh ingredients from fatty tuna from Shakotan, Hokkaido, to conger eel from Uchiurawan, the chef is especially picky when it comes to choosing ingredients, going as far as Kyushu depending on the ingredients.
山田 弘YAMADA HIROSHI
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Oshokuji Dokoro Chanya
お食事処 ちゃんや
- Motobu/Nakijin-son, Okinawa
- Japanese,Japanese / General / Local Japanese Cuisine / Okinawa Cuisine
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喜屋武 信KYAN MAKOTO
The Chef's Recommendations -
He turned a private home into an inn to support the local area, and later added a restaurant
Born in Okinawa in 1970, after graduating from high school, he worked as a car salesman, then as a maintenance worker for a hotel in Okinawa. In 2006, he opened Minshuku Chanya in Bise with his mother. Though it was limited to a single private home, his inn quickly grew in popularity. In 2007, he opened Oshokuji Dokoro Chanya on the premises. It operates entirely on a reservation-only basis, and is supported by a large number of fans of gourmet food seeking true local cuisine.
喜屋武 信KYAN MAKOTO
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Sushiya Ono
鮨屋 小野
- Ebisu, Tokyo
- Sushi,Japanese / General / Sushi
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小野 淳平ONO JUMPEI
The Chef's Recommendations -
The ultimate sushi that makes everybody happy
Originally from Gunma Prefecture. While still in his home town, he became intrigued with the sushi world. He trained at a sushi restaurant in Tokyo for 15 years. In 2007, he opened Sushi Ono in Ebisu. He is increasingly energetic and active, opening his second restaurant, Sushi Hayakawa, in May, 2013.
小野 淳平ONO JUMPEI
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Hassho
八昌
- Nagarekawa/Yagembori, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Hiroshima-style Okonomiyaki (savory pancakes)
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片山 義邦KATAYAMA YOSHIKUNI
The Chef's Recommendations -
After finishing his job as a businessman, decided to make living with Okonomiyaki.
I was born 1968, in Kagawa. When I quit being a salaryman, I chose the early retirement option of the company I was working for and decided to make my living making "okonomiyaki". After going around to try many restaurants, I chose to train at "Hassho", which was the most delicious. I continuously worked and gained experience under my strict teacher, and in the end, I inherited the restaurant from him when he retired. Under the teaching of "Never forget to concentrate on making delicious dishes, rather than to earn a lot of money", I dedicate myself to the grill for the many guests who kindly line up in front of my restaurant today.
片山 義邦KATAYAMA YOSHIKUNI
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Ginza Wakuta
銀座 和久多
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / Kyoto Cuisine / Kaiseki (traditional multi-course meal) / Kaiseki (tea-ceremony dishes)
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亀山 昌和Masakazu Kameyama
The Chef's Recommendations -
The chef expresses the sense of the season through his cuisine.
After training at small Japanese restaurants which are ideal to learn the fundamentals of Japanese cuisine, he accumulated further experiences at restaurants in Osaka and Kyoto to learn about the gourmet food of the Kansai area. After improving his cooking skills at Chiso Sottaku in Ginza, Tokyo, he became the master chef at Ginza Wakuta in July 2003, where he later became the owner until now. Currently he is creating dishes respecting the original tastes of the ingredients and the sense of the season.
亀山 昌和Masakazu Kameyama
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Kokorozukushi Inase
心づくし いなせ
- Sendai Station West Exit, Miyagi
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / General / Sake
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菅野 良洋KANNO YOSHIHIRO
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His love of fishing when he was in university led him down the path to becoming a chef
Yoshihiro Kanno was born in Miyagi prefecture in 1975. He often went fishing with friends when he was a university student. Upon cooking the fish they caught and getting it just right, all of his friends would be delighted by the great taste. This experience made Yoshihiro think, "I want to get even better at cooking," and thus entered the Miyagi school of cooking and confectionery. He enjoyed acquiring various skills and knowledge and realized his calling to become a chef. After graduation he headed to Tokyo where he trained at a famous Japanese restaurant, before returning to Sendai. After having been the head chef at two restaurants, he landed his present role as head chef of Kokorozukushi Inase.
菅野 良洋KANNO YOSHIHIRO
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Blowfish Restaurant Tokufuku
フグ料理 徳福
- Nishiki-sanchome, Aichi
- Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)
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佐藤 誠SATO MAKOTO
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We have been serving blowfish dishes for 14 years now! Blowfish dishes brought to you by a specialist.
He was born in Fukuoka prefecture in 1978. After working in a blowfish cuisine restaurant part time, he decided to become a chef. He diligently studied cooking while gaining experience working at a blowfish/seafood restaurant in Fukuoka, Otora. Already thinking about breaking out on his own, he had a chance encounter that lead to him moving to Nagoya and opening up his shop, Blowfish Restaurant Tokufuku, after a year of preparation. And the rest is history.
佐藤 誠SATO MAKOTO
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Sushi Minato
鮨みなと
- Asahikawa, Hokkaido
- Sushi,Japanese / Sushi
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中港 大将NAKAMINATO TAKAYUKI
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His father's shop burned to the ground... but continuing the family legacy was his destiny!
Born in Hokkaido in 1974, he grew up watching his father running Minato Sushi, his shop in Asahikawa. After graduating from high school, he decided to become a sushi chef, and spent 7 years in Sapporo and 3 in Tokyo polishing his skills in the preparation of sushi and Japanese cuisine. In 1999, Minato Sushi burned to the ground, and when he heard that the shop was going to be closed for good, he made up his mind. Changing locations, he opened Sushi Minato for a second time, continuing his father's legacy.
中港 大将NAKAMINATO TAKAYUKI
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Gion Nishikawa
祇園 にしかわ
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Sake
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西川 正芳NISHIKAWA MASAYOSHI
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Our spirited chef started with a yearning for beautiful, delicious food
He was born in 1975 in Muromachi, Kyoto. His grandfather was a craftsman who painted ceramics in the Yuzen style, and he says, "He'd often take me to restaurants and art galleries when I was young." Having been raised around so many beautiful and delicious things, he longed to become a chef of Kyoto-style cuisine, and after graduating from high school, he headed down that path. He trained at famous restaurants like "Gion Sasaki", worked as head chef of "Warabi no Sato", and in 2008 opened "Gion Nishikawa". His motto is to be open and welcoming, and he serves his guests with a friendy smile and candid voice.
西川 正芳NISHIKAWA MASAYOSHI
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Sushi Saiko
鮨 西光
- Susukino, Hokkaido
- Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers)
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西牧 光浩NISHIMAKI MITSUHIRO
The Chef's Recommendations -
Staying true to his own style
Please feel free to talk to me during your visit.
西牧 光浩NISHIMAKI MITSUHIRO
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Tonkatsu Muneta
とんかつ棟田
- Shimokitazawa, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet) / Beer / Highball
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棟田 良祐MUNETA RYOSUKE
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His specialties: pork cutlets and deepfrying both Western and Eastern
Born 1984 and coming from Tokyo, he's loved tonkatsu (deep-fried pork cutlets) from an early age. This love lead him to the world of cookery. He trained for six years at Tonkatsuden in Edogawa Ward, picking up the fundamentals. He persists in carefully selecting healthy, delicious, soft, grain-fed pork and gold medal-winning Koshihikari rice from Nita, Okuzumo, and Shimane. Serving up well-priced and filling portions of delicious food, he makes the joy of his customers the worth of his work.
棟田 良祐MUNETA RYOSUKE
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Momofuku
百福
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Kaiseki (course menu),Japanese / Fugu (blowfish) / Sashimi (raw fish)/Seafood / General
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百瀬 敢司MOMOSE ATSUSHI
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This chef has devoted himself to the art of preparing fugu (pufferfish) for 28 years, and continues his exploration of the most delicious fugu dishes
Born on April 8, 1967, in Gifu Prefecture. After graduating from high school, he studied in a culinary school, before joining a fugu (blowfish) restaurant in Osaka, where he would work for 20 years. In 2007, he opened his Momofuku restaurant in Nagoya, Aichi Prefecture. He is committed to making his restaurant a place his customers invite their loved ones to, and long to visit again.
百瀬 敢司MOMOSE ATSUSHI
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Sushi Fujita
鮨 ふじ田
- Ginza, Tokyo
- Sushi,Japanese / Sushi
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藤田 真一郎FUJITA SHINICHIRO
The Chef's Recommendations -
Our chef is the 3rd generation son of a family married to the world of cuisine
Our chef was born on June 11th, 1979, in Yokohama City. He's been interested in cooking since childhood, and always dreamed of having a job in the world of to cuisine. Although they were already retired, both his father and grandfather had been chefs, and he felt himself strangely drawn to the profession and nothing else. He obtained his chef's license in high school and went on to culinary school afterwards. Upon graduation, he trained at a sushi shop before going to work at the sushi restaurant of a large-scale foreign-owned hotel. In the summer of 2014, he realized his dream of opening a restaurant in the Ginza with Sushi Fujita, where he works to this day.
藤田 真一郎FUJITA SHINICHIRO
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