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721 - 740 of 753 chefs

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

Akasaka Kitafuku

赤坂きた福

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese / Crab / Kyoto Cuisine / Wine

川崎真人KAWASAKI MASATO

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

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

Futagoyama Shoji

双子山しょうじ

  • Susukino, Hokkaido
  • Japanese,Japanese / General / Sushi / Hokkaido Cuisine

斎藤 章二SAITO SHOJI

The Chef's Recommendations

Upholding the name of the famous Futagoyama restaurant after 23 years in service, in a new independent venue.

Born on December 19th, 1958, in Hokkaido, this chef received his first kitchen knife as a child and never put it down. After initial training in sushi restaurants and other kitchens, he then proceeded to serve for 23 years as the chef of the famous Futagoyama restaurant, established more than 40 years ago. When Futagoyama shut down, he decided to continue the tradition by opening his own restaurant, Futayama Shoji, in October 2008. As fishing is his favorite hobby, his menus include his personal catches, as well as wild vegetables in the spring and handpicked mushrooms in the fall. Continuing in the footsteps of a long-tradition, he strives to bring the very best out of his ingredients.

斎藤 章二SAITO SHOJI

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

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

Torito Branch

鳥藤 分店

  • Tsukiji, Tokyo
  • Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl)

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

Blowfish Restaurant Tokufuku

フグ料理 徳福

  • Nishiki-sanchome, Aichi
  • Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)

佐藤 誠SATO MAKOTO

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

Tenshige

天茂

  • Akasaka, Tokyo
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)

高畑 粧由里TAKABATAKE SAYURI

The Chef's Recommendations

She works to preserve the flavors of Tenshige

Born in 1964, a Tokyo native. She was working as a teacher at a combined middle and high school when at the age of 30 her father and predecessor, Tomio Kurashige, fell ill, and started helping him out in the evenings with the frying at Tenshige. After that, she resigned from the school in order to succeed her father, and began to study cooking in earnest. Roughly two and a half years later, under the careful guidance of her father, she became the head chef here at the age of 33.

高畑 粧由里TAKABATAKE SAYURI

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

Sushidokoro Kouya Kokubun-cho Branch

寿司処 こうや 国分町店

  • Kokubuncho/Ichibancho, Miyagi
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

村上 耕次MURAKAMI KOJI

A chef who continues to demonstrate the wonderful techniques and spirit of a sushi master.

Born in 1957 in Miyagi. When he was a high school student, his father took him to a sushi restaurant, where he was moved by both the techniques of the chefs and the welcome he received. Because of this experience, he set his heart on becoming a sushi chef. He trained at Ota Sushi at Iizaka hot spring for five years. After that, he worked at a Japanese restaurant in Sendai under master chef Hiroshi Atami, learning Japanese cuisine, how to handle himself in the kitchen, and the art of hospitality. At the age of 29 he became a chef at a Japanese restaurant, and after three years, he became the acting manager at the Sendai branch of Ginza sushi dono. At the age of 40 he opened Sushidokoro koya. There are presently eight branches, and he also runs the store in Kokubun.

村上 耕次MURAKAMI KOJI

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

Sushiya no Yamada

すし屋のやま田

  • Susukino, Hokkaido
  • Sushi,Japanese / Sushi / Donburi (rice bowl) / Local Sake

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

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

Kokorozukushi Inase

心づくし いなせ

  • Sendai Station West Exit, Miyagi
  • Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / General / Sake

菅野 良洋KANNO YOSHIHIRO

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

Sushi Saiko

鮨 西光

  • Susukino, Hokkaido
  • Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers)

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

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

Okonomiyaki Monjayaki Asakusa Tsurujiro

お好み焼もんじゃ焼浅草つる次郎

  • Asakusa, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)

浜田 圭二HAMADA KEIJI

An encounter with subtle yet profoundly complex Japanese cuisine

His fascination with the delicate yet complex flavors of the Japanese cuisine he encountered during his part-time job at a Japanese restaurant led him down the path to becoming a chef. He studied pure, authentic Japanese cuisine before coming to work with us. Our establishment serves not only okonomiyaki and monjayaki (savory pancakes with fillings), but also full course meals that bring genuine Japanese cuisine to life. He cooks each day with the belief that he should pour his all into every meal he makes.

浜田 圭二HAMADA KEIJI

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

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

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