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1 - 15 of 15 chefs

Shin-Okubo Kankoku Yokocho Hongdaepocha

新大久保韓国横丁　ホンデポチャ

  • Okubo, Tokyo
  • Korean,Other Asian / Korean / Makgeolli

ソンスキSonsuki

Offers dishes that suit Japanese tastes while respecting authentic Korean flavors.

She was born in 1959 in Busan. Came to Japan after working as a chef in Korea for a long time. She joined the kitchen at the opening of the Hongdaepocha Shin-Okubo main branch. Since then, she has worked at a total of 13 branches. Since January 2021, she has been serving dishes that suit the Japanese people's tastes yet still respects the authentic Korean flavor at Shin-Okubo Kankoku Yokocho Hongdaepocha.

ソンスキSonsuki

TAJ NIKKO

タージ日光

  • Nikko/Kinugawa, Tochigi
  • Indian,Other Asian / Indian / Indian Curry / Beer

Vinod ChhetriVinod Chhetri

Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.

He was born in 1982. Over many years in Japan, he honed his skills as a chef of Indian and Nepalese cuisine. He started working as a chef at TAJ NIKKO, which opened in April 2024. He is expanding new food possibilities using the skills accumulated over the years.

Vinod ChhetriVinod Chhetri

Kankoku Chicken DAOL

韓国チキン　DAOL　（ダオル）

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Korean,Other Asian / Korean / Asian Creative Cuisine

キムKim

Proposing a new world of Korean cuisine that takes guests to an extraordinary place.

It was the owner, Mr. Seo Wonho's idea to open a Korean restaurant that is a departure from the busy restaurants and is like a stylish and relaxed restaurant, and he conceived of everything from the restaurant's interior to the menu development. Then DAOL opened in Shin-Okubo on October 6, 2022. Mr. Kim is showing his skills as the restaurant manager, welcoming guests with a warm smile.

キムKim

SINKIES

SINKIES

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Asia,Other Asian / Indonesian/South East Asian / Coffee / Imported Beer

Tan Min QuanTan Min Quan

The inspiration comes from the familiar taste. Mr. Tan, the owner-chef, shares the charms of his hometown.

He was born in 1995 in Singapore. It all started when he was impressed by the delicious "laksa" sold at a street stall in Singapore and learned how to make it from the master. While helping out at the food stall, he researched cooking and decided to spread this taste abroad. He came to Japan in May 2023 and opened SINKIES in February 2024. He hopes to share the charm of Singapore through traditional cuisine.

Tan Min QuanTan Min Quan

Dippalace Mita Branch

ディップパレス 三田店

  • Tamachi/Mita, Tokyo
  • Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry

LAKHI SINGNLakhi Singn

An authentic chef challenged "Japanese hospitality."

Mr. Singn was born in 1980 in India. Came to Japan after a 15-year career as a chef in India. After working in Indian restaurants in Japan for 3 years, he joined DIPWAY JAPAN Co., Ltd. He is currently the chef at Dippalace Mita Branch. While many foreign staff members work at Dip Palace, the restaurant emphasizes "Japanese hospitality. He is always conscious of taking the lead from the staff's side by reading the guests' thoughts and feelings. The entire team is working together to create a comfortable restaurant.

LAKHI SINGNLakhi Singn

Sha Tom Yum Kung Pochana

シャー・トムヤムクン・ポーチャナー

  • Ueno, Tokyo
  • Thai/Vietnamese,Other Asian / Thai / Asian Creative Cuisine / Thai Curry

チャイ・ナ・ライChai Na Rai

A chef who loves his homeland of Thailand above all else

Born in Lopburi, Thailand, Mr. Chai Na Rai came to Japan after training at a hotel in Thailand. In Japan, he worked as a chef at the predecessor to [Sha Tom Yum Kung Pochana] in Ueno-Hirokoji. He is skilled in making a wide variety of regional Thai dishes that range from the north of Thailand to the south. With a bright and friendly personality, he has many fans and says, [it makes me happy when I get customers to like Thailand or Thai cuisine.] He also cheerfully provides dishes that are not on the menu if a customer orders it.

チャイ・ナ・ライChai Na Rai

Celadon

セラドン

  • Sasazuka, Tokyo
  • Thai/Vietnamese,Other Asian / Thai / Thai Curry / Imported Beer

マナ　アモンラッタプーンMANA AMONRATTAPUN

The Chef's Recommendations

The true essence of service refined in Thailand - broad smiles that brighten up your day in Japan

He was born in the province of Tak in Thailand in 1966. He worked as a hotelier for the Oriental Hotel Group in Thailand, and was engaged in the service industry in roles such as tour guides. After coming to Japan in 1997, he trained at a Thai dining restaurant in the city center of Tokyo, and was in charge of the front of house. He possesses a cheerful spirit with an unfaltering smile, and was put in charge of the dining area of "Celadon" ever since it opened in 2000.

マナ　アモンラッタプーンMANA AMONRATTAPUN

Hang Dong

韓灯　ハンドゥン

  • Tsukishima, Tokyo
  • Korean,Other Asian / Yakiniku (grilled meat) / Korean / Makgeolli

金　英徳KIMU YONDOKU

The Chef's Recommendations

Taught by his mother, his flavours are based on home cooking from his childhood.

Brought up with his mothers Korean style cooking, Korean cuisine forms the base of his flavor. In his 20s he did cooking training for 2 years. Afterwards he returned back to Kyushu, where he help out at his mothers restaurant. Nine years ago he moved with his mother to Tokyo, where they both now reside.

金　英徳KIMU YONDOKU

NIRVANA New York

ニルヴァーナ　ニューヨーク

  • Roppongi, Tokyo
  • Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry

杉山　幸誠SUGIYAMA KOSEI

The Chef's Recommendations

Putting various food experiences to use, sets his sights on a continuously evolving cuisine

Born in Tokyo, 1974. While training at [Grand Bleu] in Roppongi famous for Californian cuisine, he met a chef and was influenced to change his path to French cuisine. Afterwards, working at cafes and Japanese restaurants, as well as experiencing food abroad, by fate he was welcomed into [NIRVANA New York] restaurant. Their concept of "constant culinary evolution" matched that of the chef who had experienced various cuisine genres. He is still devoted to pursuing Indian cuisine, but always thinking outside of the box.

杉山　幸誠SUGIYAMA KOSEI

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

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

Yakiniku Korean Dining Youngdong South Entrance

韓食菜炎　ヨンドン南口店

  • Enoshima/Kugenuma, Kanagawa
  • Korean,Other Asian / Yakiniku (grilled meat) / Korean / Horumon (offal meat)

菅原　進SUGAWARA SUSUMU

Enjoy the hospitality of a young head chef devoted to yakiniku (grilled meat) since his student days

I was born in 1981 in Kanagawa Prefecture. While at the university, I worked at a Korean barbecue restaurant and gained a lot of experience. In 2010 began displaying my talents at "Korean Royal Cuisine Yondon" and then in 2014 became head chef at its sister restaurant, "Korean Saien Yondon Minamiguchi Branch" in 2014.

菅原　進SUGAWARA SUSUMU

India Restaurant Tirupati

インドめし　ティルパティ

  • Teramachi/Arimatsu, Ishikawa
  • Indian,Other Asian / Curry / Indian Curry / Indian

モハン　クマール　タパMOHAN KUMARU

He makes use of local ingredients from Ishikawa and hopes to demonstrate the great taste of Indian food.

Born on March 7th, 1966, in Bangalore, India, he loved making food from a young age. After thinking, "I want everyone to eat good food", at the age of 16 he started on the path to a career in cooking. For 15 years he worked at one of India's top hotels, then built up four years of experience working in a restaurant in Japan. In 2000, in the home prefecture of his wife, Ishikawa, he opened Indian Restaurant Tirupati. He offers real Indian food, making enthusiastic use of ingredients from Ishikawa, with its incredibly rich natural areas.

モハン　クマール　タパMOHAN KUMARU

India & Nepal Restaurant Sansar Shinjuku

インド・ネパールレストラン　サンサール　新宿店

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Indian,Other Asian / Indian / Nepalese / Soup Curry

タパ・マガル・ビームTAPA MAGARU BIMU

Fond memories of dinner parties at home inspired him to become a chef at a young age.

He was born September, 1977, in Nepal. When he was small his parents were chefs who often hosted parties. His memories of how much the smiling guests loved the food made him long to become a chef himself. Delighting people with the food he serves is his favorite thing in the world.

タパ・マガル・ビームTAPA MAGARU BIMU

Nepalico Komazawa branch

ネパリコ　駒沢店

  • Komazawa-Daigaku, Tokyo
  • Asia,Other Asian / Indian / Nepalese / Indian Curry

パダム　デボコタPADAMU DEBOKOTA

He opened "Nepalico" with the aim of making Nepalese culture commonplace

He was born in Gorkha, Nepal in 1980, and came to Japan in 2003 in order to learn Japanese. After that, he resolved to spread the charm of Nepalese culture within Japan itself upon marrying his Japanese wife. He trained at restaurants in Tokyo, and returned to Nepal for a period of time to learn about Nepalese cuisine. In September 2010, he opened "Nepalico Shibuya branch". In March 2014, he opened "Nepalico Komazawa branch", thus spreading the charm of Nepalese cuisine further.

パダム　デボコタPADAMU DEBOKOTA

Indian Restaurant ANAND

インド料理　アーナンダ　ANAND

  • Akashi, Hyogo
  • Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry

サーワナ・シングSAWANA SHINGU

A chef who displays the virtues of Indian cuisine, while also looking for ways to match its flavors to Japanese tastes.

It has been six years since Chef Sawana, the owner's younger brother, came to Japan. He became the chef with the hope that "the Japanese people can enjoy the taste of Indian home cooking." Chef Sawana is in charge of tandoori and naan. By making spiciness levels adjustable and so forth, he continues to refine his dishes to suit the Japanese palate.

サーワナ・シングSAWANA SHINGU
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