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721 - 740 of 750 chefs

Ginza Ibuki

ぎんざ一二岐

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

吉澤 定久YOSHIZAWA SADAHISA

A cornerstone of eight years of training in Kyoto

Sadahisa Yoshizawa was born in Tochigi Prefecture in 1977. At 19 years old, he set his sights on becoming a chef, and stepped into the world of Japanese cuisine. He devoted himself to training at three restaurants over eight years in Kyoto, and then passed through three more Japanese restaurants after returning to Tokyo. He opened Ginza Ibuki in August 2010. The restaurant has received stars from the Tokyo Michelin Guide three years in a row.

吉澤 定久YOSHIZAWA SADAHISA

Sushiya Ono

鮨屋 小野

  • Ebisu, Tokyo
  • Sushi,Japanese / General / Sushi

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

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

安藤 孝司ANDO TAKASHI

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

La BOMBANCE

ラ・ボンバンス La BOMBANCE

  • Nishi-Azabu, Tokyo
  • Japanese Sosaku (creative),Japanese / General / Sake

渡邊 直博WATANABE NAOHIRO

A meeting with Chef Okamoto at Fujidaya, here in the world of cuisine he's longed after since childhood

Born in 1978 and coming from Yamanashi, his father was a cook of Japanese cuisine and because of this he had an interest in food from an early age, leaping into the world of cuisine when he graduated from high school. Building up his skillset at small restaurants, hotels, Japanese restaurant inns, and the like, he then spent three and a half years at Fujidaya, meeting with owner Okamoto at that time. From the start-up of La BOMBANCE in 2004, he's been in the kitchen as head chef.

渡邊 直博WATANABE NAOHIRO

Kizushi

喜寿司

  • Ningyocho/Kodenmacho, Tokyo
  • Sushi,Japanese / Sushi

油井 隆一YUI RYUICHI

The Chef's Recommendations

A Renowned Chef, Whose Career Began With Western Food

Mr. Yui was born in 1942 and grew up in Tokyo. Because he was acquainted with French food from a young age due to his mother's influence and also because he is left-handed, which is unusual for a sushi chef, his professional cooking career started with Western food at "Tokyo Kaikan." After completing his training, Mr. Yui returned to his birthplace and parents' home, "Kizushi" in Tokyo's Ningyocho, where he started from the lower ranks, acquiring the skills to become a sushi chef. Supplementing the traditions of Edo-style sushi with his skills in Western cuisine, Chef Yui is a leader in Tokyo's culinary scene.

油井 隆一YUI RYUICHI

Ginza Koju

銀座 小十

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

奥田 透OKUDA TORU

The Chef's Recommendations

His diligent studies at famed restaurants have unlocked the essence of Japanese cuisine

Born in 1969, in Shizoka Prefecture's Shizuoka City. After graduating from high school he studied at traditional Japanese restaurants in Shizoka. After that, he trained in Kyoto and Tokushima, before opening the restaurant Shunkashuto Hanamikoji in Shizuoka in 1999. In 2003 he opened Ginza Koju in Ginza, Tokyo, and in 2007 that restaurant earned a 3-star rating in the Michelin Guide to Tokyo-Yokohama-Shonan. He continues to earn those stars seven years later.

奥田 透OKUDA TORU

Sushi Fujita

鮨 ふじ田

  • Ginza, Tokyo
  • Sushi,Japanese / Sushi

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

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)

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

Tonkatsu Muneta

とんかつ棟田

  • Shimokitazawa, Tokyo
  • Japanese,Japanese / Tonkatsu (fried pork cutlet) / Beer / Highball

棟田 良祐MUNETA RYOSUKE

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

Oshokuji Dokoro Chanya

お食事処 ちゃんや

  • Motobu/Nakijin-son, Okinawa
  • Japanese,Japanese / General / Local Japanese Cuisine / Okinawa Cuisine

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

Hagi no Chaya

萩の茶屋

  • Niihama, Ehime
  • Soba (noodles),Japanese / General / Soba (noodles)

井原 和武IHARA KAZUTAKE

Quality ingredients are essential for soba. A soba artisan who ignores profit in order to serve up delicious soba

He was born in 1967 in Ehime Prefecture. The family's soba restaurant had been founded by his father. Growing up watching his father at work, he knew as a young child that he wanted to succeed his father at the restaurant. In order to hone his skills, he left home for years to train at renowned soba restaurants in Chiba Prefecture, Saitama Prefecture, and at Matsumoto in Nagano Prefecture. He then returned home to take over "Hagi no Chaya". Using only the finest ingredients to serve up the best soba, he pays no attention to profit-a true soba artisan.

井原 和武IHARA KAZUTAKE

Momofuku

百福

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • Kaiseki (course menu),Japanese / Fugu (blowfish) / Sashimi (raw fish)/Seafood / General

百瀬 敢司MOMOSE ATSUSHI

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

Ginza Fujita

銀座 藤田

  • Shimbashi/Shiodome, Tokyo
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi

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

Mutsukari

六雁

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Shojin Ryori (Buddhist cuisine)

秋山 能久AKIYAMA YOSHIHISA

The Chef's Recommendations

Our stoic chef incorporates his life philosophy into every dish

A native of Ibaraki Prefecture, he moved to Tokyo after graduating from high school. He studied culinary arts at Tokyo Liberal Arts College's Kappo Suzuki restaurant and honed his skills for ten years. Afterwards, he undertook a stint at the restaurant "Gesshinkyo" and learned about vegetarian cuisine. In 2005, he became Mutsukari's head chef.

秋山 能久AKIYAMA YOSHIHISA

Yumehana Genkido

夢花 げんき堂

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)

奥 英祐OKU EISUKE

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

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

西川 正芳NISHIKAWA MASAYOSHI

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

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)

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

Japanese Restaurant Kodama

日本料理 児玉

  • Hatchobori/Noboricho/Hakushima, Hiroshima
  • Japanese,Japanese / General

児玉 一幸KODAMA KAZUYUKI

The Chef's Recommendations

Inherited DNA of a cook and opened his own restaurant. Obtained Michelin two stars.

He was born in 1951 in Yamaguchi. Since childhood he was interested in making things and painting, but the motivation to become a cook came from his father. He was fascinated by stories about cooking from his father, who used to be a cook in the marines, and subsequently started down the road leading to the culinary world. Since 18, he has trained at various places like wedding sites, hotels, and traditional Japanese restaurants, and in 2007, he opened "Japanese restaurant Kodama". In 2013, he obtained two stars in the Michelin Hiroshima Guide.

児玉 一幸KODAMA KAZUYUKI

Ginza Sushi Dokoro Shin

銀座 すし処 真

  • Ginza, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

渡辺 真喜WATANABE MAKI

He dreamed of becoming a sushi master in his school days and made it a reality.

He was born on June 12, 1969 in Saitama Prefecture. He joined Tsukiji Sushisei in 1989, where he spent 22 years gaining experience and perfecting his craft. Shunning the high-society exclusivity of many sushi restaurants, he envisioned a relaxed atmosphere where people could readily enjoy sushi and opened Ginza Sushi Dokoro Shin in September of 2010.

渡辺 真喜WATANABE MAKI

Oryori Shunso

お料理 春草

  • Sangenjaya, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

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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