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

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

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

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

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

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

L'AS L'AS Omotesando/Aoyama, Tokyo French,Italian/French / French / Wine

兼子　大輔KANEKO DAISUKE

The Chef's Recommendations

Upandcoming Chef Daisuke Kaneko

Born 1979. Traveled to France following experiences at Osaka La Becasse and Tokyo Cote Dor. Opened L'AS in Minami Aoyama in 2012. Relocated L'AS to a new location within Minami Aoyama in 2013, and at the same time, opened CORK. His skills are acclaimed throughout the world, and he was selected in 2014 as best young chef by the UK high class gourmet magazine "Four".

兼子　大輔KANEKO DAISUKE

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

Restaurant BudoonoMori Les Tonnelles レストランぶどうの森　レ・トネル Uchinada/Kanaiwa, Ishikawa French,Italian/French / French / Wine / Soup

Marco SantoscoyMarco Santoscoy

Mr. Santoscoy pursues a new French cuisine style by weaving his ideas into Japanese ingredients.

He was born in 1992 in Guanajuato, Mexico. After studying the basics of French and other cuisines in Argentina, he moved to the United States. While gaining experience at Napa Valley and Scottsdale restaurants, he became familiar with traditional Japanese crafts such as Japanese kitchen knives and Noh masks. In 2016, he moved to Japan because he wanted to "see Japan with his own eyes, where many things he feels his sensitivity sympathizes with." Enchanted by abundant food, beautiful nature, and warm-hearted people, he relocated to Ishikawa.

Marco SantoscoyMarco Santoscoy

Focacceria la Brianza Focacceria la Brianza Nihonbashi, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

野口　大策Daisaku Noguchi

Mr. Noguchi provides the once-in-a-lifetime taste created by experience and sensibility.

He was born in 1989 in Kagoshima. When he was young, his sister's cooking attracted him to cooking. After a long career at Yamanoue, a prestigious hotel in Tokyo, he studied at the Salone Group and deepened his experience in Saitama. After that, he joined the current restaurant, Focacceria la Brianza, to pursue his own style. His cooking is delicate and passionate, and his skills are highly praised.

野口　大策Daisaku Noguchi