Italian/French Chef search result : Page 12

ete - French cuisine フランス料理　ete（エテ） Kamakura/Zushi, Kanagawa French,Italian/French / French

藤本　恵史FUJIMOTO SATOSHI

The Chef's Recommendations

Serving authentic French cuisine at affordable prices

Born in Osaka in 1982, he set his sights on becoming a chef after watching a movie about it in high school. After graduating from Tsuji Culinary Institute, he gained experience in the kitchen and in service at several restaurants in Tokyo. In 2008, he entered Ogino as part of its staff when it opened in Ikejiki-Ohashi. Then in 2011, he set out by himself to open "ete" in Kamakura, near his wife's old home.

藤本　恵史FUJIMOTO SATOSHI

Difference Difference Awaza/Kyomachibori, Osaka French,Italian/French / French / Wine / Sake

藤本　義章FUJIMOTO YOSHIAKI

The Chef's Recommendations

Hard work is the secret behind our smart chef's true talent

He was born in 1983 as a native of Osaka prefecture. His father's influence led him to enter the restaurant business. He spent eleven years working for the Japan Airlines Hotel "Les Celebrites" restaurant (in Shinsaibashi, Osaka), and while he was there, he won a number of prizes for his French cuisine in cooking competitions. At the young age of 29 he became a sous chef, supported by his customers who loved French cuisine. On July 12th, 2013, he opened "Difference" as the owner and chef.

藤本　義章FUJIMOTO YOSHIAKI

Jumelles 29 Jumelles　29（ジュメルニジュウク） Shijokawaramachi/Teramachi, Kyoto French,Italian/French / General / French / Western Sosaku (creative cuisine)

村上　章MURAKAMI AKIRA

The Chef's Recommendations

Your delighted smiles over his cooking makes him happy

Born in 1972 in Okayama. He's loved to make and enjoy food ever since he was a child. When someone would smile with delight over his cooking it made him so happy that he decided to make it a career. After training at a number of hotel restaurants he was hired at the French restaurant Philippe Aubron where he worked for five years before moving to France. There he refined his culinary skills at restaurants like Moulin De Mougins in Cannes and Lyon. When he returned to Japan he worked for Italian BAL for a time before striking out on his own.

村上　章MURAKAMI AKIRA

Libertin Libertin Shibuya East Exit/Miyamasuzaka, Tokyo French,Italian/French / French / Wine

紫藤　喜則SHITO YOSHINORI

The Chef's Recommendations

His feelings toward cuisine changing from an encounter with natural wines

Born 1975 and coming from Saitama, he began on the road of the chef at 24 and that of French cuisine at 28. Coming in contact with the charms of vin naturel at Le Cabaret in Yoyogi-Uehara, he found himself committed to natural wines. After training further at restaurants like the famed L'amitie in Takadanobaba, he opened Libertin in 2011. With the development of his career as chef and his knowledge of light natural wines, his feelings of something not additive but subtractive grow stronger, and his cookery transforms further into a simpler cuisine that better brings out the life of the ingredients.

紫藤　喜則SHITO YOSHINORI

Ristorante Il Bambinaccio リストランテ　イル　バンビナッチョ Nishi-Azabu, Tokyo Italian,Italian/French / Italian / Pasta / Wine

福田　憲一FUKUDAKENICHI

The Chef's Recommendations

We preserve the goodness of the traditional Italian dishes you've always loved

After gaining experience in Italian restaurants in Tokyo and Sapporo, he traveled to Italy at the age of 23. He trained in a variety of kitchens all over Rome, did a stint as head chef at Ristorante da Ruka in Venice, and returned to Japan at 26.

福田　憲一FUKUDAKENICHI

Ahill Ginza ahill　銀座 Ginza, Tokyo French,Italian/French / French / Western Teppanyaki (iron griddle grilling) / Hamburger Steak

山中　昌昭YAMANAKA MASAAKI

A dynamic expression of delicate French cooking with teppanyaki (Japanese hot plate) style cooking.

Born in 1979 in Osaka. While working part-time and chasing his dreams, he learned cooking by watching others and using the ingredients in his house. He would then share this cooking with his friends, and it was their positive reaction that led to him deciding upon a career in cooking. After working for eight years in an Italian restaurant, he started working at Ahill through the introduction of an acquaintance. He currently works as the head chef, using the dynamic teppanyaki style to produce delicate French food.

山中　昌昭YAMANAKA MASAAKI

Restaurant Aida レストラン　間 Ebisu, Tokyo French,Italian/French / French / Wine

表　成治OMOTE SEIJI

The Chef's Recommendations

Created the now popular "Vegetable course" at [Bistro Aida], and opened his own restaurant

Born in Ishikawa, 1972. After graduating from culinary school, he began working at a local hotel to begin his career as a chef. At 25 years old he moved to Tokyo, and worked in a French restaurant, training 2 years in pastries and 3 years in cuisine. Later he learned the culinary arts at [Chez Matsuo], and worked as a head chef in restaurants in Tokyo and Yokohama. He has been part of [Restaurant Aida] from the start, and laid the groundwork for its fame with the currently popular "Vegetable course." In June 2012, his own restaurant [Aida] was opened.

表　成治OMOTE SEIJI

Trattoria Siciliana Don Ciccio トラットリア　シチリアーナ・ドンチッチョ Shibuya East Exit/Miyamasuzaka, Tokyo Italian,Italian/French / Italian / Wine

石川　勉ISHIKAWA TSUTOMU

The Chef's Recommendations

His love of the film The Godfather brought him to Sicily

Tsutomu Ishikawa is a native of Iwate prefecture, born in 1961. After coming to Tokyo, he began down the path towards becoming a chef at the age of 19. Also a big fan of The Godfather, he headed to Palermo in Sicily. After that, he also spent 3 years training in Firenze and Bologna before returning to Japan. After working in restaurants such as Cucina Hirata and La Benzina, he became independent in 2000 at Trattoria da Tommasina. In 2006, that restaurant closed, and Chef Ishikawa opened Trattoria Siciliana Don Ciccio in the same year.

石川　勉ISHIKAWA TSUTOMU

Organ organ（オルガン） Ogikubo, Tokyo French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

紺野　真KONNO MAKOTO

The Chef's Recommendations

The encounter with natural wine greatly influenced his restaurant's core principles after setting out on his own

He was born in Tokyo in 1969. He went to America during his schooling days, and an experience at a part-time job in a restaurant gave him the motivation to enter this industry. He returned to Japan when he was 29, and pursued further training at a cafe in Harajuku, and the bistro "Au Rendez-Vous" in Chitose-Funabashi. During his training, he encountered natural wine and found himself spellbound by its great flavor. He set out on his own in 2005 and opened "uguisu" in Sangenjaya. In 2011, he opened his second shop, "organ", as its owner.

紺野　真KONNO MAKOTO

Le Jardin Gourmand ル・ジャルダン　グルマン Nishi-ku/Yokokawa, Hiroshima French,Italian/French / French

小山　賢一KOYAMA KENICHI

The Chef's Recommendations

The skills learned in Switzerland and France are expressed on the plate using local ingredients.

I was born in 1961, in Hiroshima. Since childhood I have been familiar with cooking. I was impressed by sauce bechamel when I tasted it for the first time and decided to go to Europe to become familiar with French cuisine and culture there. Since 1986, for 3 years, I worked and studied in "Geneva Hotel Penta" and "Bern Restaurant Pune" in Switzerland, as well as restaurants like "Auberge L'eridan", "Le Jardin Gourmend", and "San James Club" in France before coming back to Japan. In 1990, I opened "Le Jardin Gourmand".

小山　賢一KOYAMA KENICHI

Ristorante Honda リストランテ　ホンダ Gaienmae/Aoyama-Itchome, Tokyo Italian,Italian/French / Italian / Pasta / Wine

本多　哲也HONDA TETSUYA

The Chef's Recommendations

Using Italian cooking methods, seasoned with the elements of Japanese and French culinary style, our chef makes uniquely original dishes

Born in 1968 in Odawara, Kanagawa Prefecture. After graduating from the Tokyo School of Culinary Arts, he built up his cooking experience at restaurants like Ristorante Tullio before travelling to France and Italy in 1997. After training at a number of fine establishments, like the three Michelin Star Antica Osteria del Ponte, he returned to Japan in 1999. He work as the assistant head chef at Ristorante Alporto, then he opened Ristorante Honda in 2004.

本多　哲也HONDA TETSUYA

Aroma Fresca アロマフレスカ Ginza, Tokyo Italian,Italian/French / Italian

原田　慎次HARADA SHINJI

The Chef's Recommendations

The chef who combines arrangement, scent, and flavor into one dish

Born on July 28, 1969, in Tochigi prefecture, the owner has been interested in cooking since the age of 15. In high school, he worked part time at a restaurant and felt intrigued by the field of cuisine. While studying at Hattori nutrition college, he worked part time at Jino in Roppongi, where he later became a full time worker. He trained under chef Hiroshi Satake for 5 years and then worked at Jino no.2 for 4 years. In 1998, he opened Aroma Fresca in Ginza with Hiroshi Tazawa. Since then, he has been working as both a cook and an entrepreneur who manages multiple restaurants.

原田　慎次HARADA SHINJI