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101 - 120 of 242 chefs

tawara

tawara

  • Korinbo/Katamachi, Ishikawa
  • French,Italian/French / General / French / Wine

俵 徹也Tetsuya Tawara

The Chef's Recommendations

Based on his experiences and passion in Kyoto and France, Mr. Tawara creates a gentle fusion of Japanese and French cuisines.

He was born in 1974 in Ishikawa. Inspired by a love for making things, he started his career as a chef. After honing his skills in Japanese cuisine at a restaurant in Kanazawa for three years, he moved to France. He gained experience for a total of three years at renowned restaurants in Provence and Perigord. After returning to Japan, he worked at Gion Okumura, a Kaiseki (tea-ceremony dishes)-style French restaurant in Kyoto, for four and a half years, where he further developed his skills in the fusion of Japanese and French cuisine. In 2012, he returned to his hometown, Kanazawa, and founded tawara. His creative and gentle cuisine, born from his experience in Kanazawa, France, and Kyoto, attracts food lovers inside and outside the prefecture.

俵 徹也Tetsuya Tawara

Remede nikaho

Remede nikaho

  • Yurihonjo/Nikaho, Akita
  • French,Italian/French / General / French / Wine

渡邊 健一Kenichi Watanabe

With traditional French cuisine, Mr. Watanabe fully conveys the charm of Nikaho from season to season.

He was born in 1979 in Akita. During his high school years, when he worked part-time at a restaurant, he felt "this is where I belong" and decided to go into the restaurant industry. He entered Osaka Tsuji Culinary Institute. Fascinated by French cuisine's depth, he began exploring cooking in earnest. He studied at KIHACHI and Tateru Yoshino and honed his skills at various restaurants. In 2017, he opened Remede nikaho in Nikaho City, Akita Prefecture, which received favorable reviews. It has been listed in the gastronomy guide "Gault et Millau" for two consecutive years since 2023. 

渡邊 健一Kenichi Watanabe

Margotto e Baciare

Margotto e Baciare

  • Nishi-Azabu, Tokyo
  • French,Italian/French / French / Wine

加山 賢太Kenta Kayama

The Chef's Recommendations

A chef who manipulates aromas and temperature to cook seasonal ingredients into exquisite dishes.

Mr. Kayama was born in 1984 in Hiroshima. Growing up looking up at his father, a chef, he learned from childhood that being a chef is not only about making delicious food but also about making customers feel at ease and happy. He trained at renowned restaurants such as the three Michelin-starred Motoazabu Kanda and Quintessence. In 2014, he was appointed chef at Margotto e Baciare. In June 2022, Margotto Hawaii opened in Hawaii. He works between both Nishi-Azabu and Hawaii.

加山 賢太Kenta Kayama

il Cardinale Akasaka

イルカルディナーレ赤坂

  • Akasaka, Tokyo
  • Italian,Italian/French / Italian / Steak / Wine

塩 侑貴Yuki Shio

Making the restaurant where customers can enjoy not only the taste but also the cooking scene.

Mr. Shio was born in 1990 in Chiba. After working at "Sabatini di Firenze Ginza branch" for two years, "Sabatini di Firenze Daimaru Tokyo branch" for four years, "Pub Cardinal Ginza" for two years, and "Pub Cardinal Marnouchi (PCM)" for four years, he has arrived at his current position. At "il Cardinale Akasaka," the open kitchen is a charming feature that makes interactions between guests and staff enjoyable. He aims to create a restaurant experience that is satisfying to the taste and enjoyable to watch with their open kitchen.

塩 侑貴Yuki Shio

Mr. Maurice's Italian & Rooftop Bar

Mr. Maurice's Italian & Rooftop Bar

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Italian,Italian/French / Italian / Pizza / Wine

Marc Vetri Marc Vetri

Mr. Vetri produces dishes and a space to enjoy authentic Italian food casually.

He is the owner and partner chef of Mr. Maurice's Italian & Rooftop Bar. Born and raised in Philadelphia, USA, in a family operating an Italian restaurant, he learned the techniques and tastes of authentic Italian cuisine from his grandfather and father, who were chefs. With further training, he became a star chef, turning his Philadelphia restaurant into one of the most popular places in the United States. Valuing the "family" connection from the previous generation to the next, he develops restaurants named after his grandfather, "Maurice," worldwide.

Marc Vetri Marc Vetri

LIEN

LIEN

  • Osaka Station/Umeda Station, Osaka
  • French,Italian/French / French / Seafood / Wine

堀 裕大Yudai Hori

The owner-sommelier carefully selects wines and dishes in blissful harmony. 

Mr. Hori was born in 1983 in Wakayama. In high school, he became interested in the food and beverage industry because he liked to eat delicious food. Starting training at a dining bar in Umeda, Osaka, he learned many things, including serving as a waiter. He especially explored wine and obtained a sommelier certificate in 2009. In 2014, he opened his own restaurant and gained popularity. In 2024, the restaurant moved to its current location. With its unchanged flavor, it has been well received by customers who enjoy relaxing in a more elegant space than ever before.

堀 裕大Yudai Hori

arkua

arkua

  • Kokubuncho/Ichibancho, Miyagi
  • French,Italian/French / French / Wine

渡邊 政也Masaya Watanabe

A chef who creates playful dishes while utilizing French techniques.

Mr. Watanabe was born in 1986 in Miyagi. When he was 19 years old, he met a French chef, which led him to the culinary world. He honed his skills in the kitchen of a members-only hotel and later served as a sous chef at the Michelin one-star restaurant nacree. After that, he established various restaurants, including a wine bar and a restaurant specializing in curry, and opened arkua in January 2022.

渡邊 政也Masaya Watanabe

Sabatini di Firenze Daimaru Tokyo Branch

サバティーニ・ディ・フィレンツェ 大丸東京店

  • Marunouchi, Tokyo
  • Italian,Italian/French / Italian / Pasta / Steak

古田 稔Minoru Furuta

Mr. Furuta decided to become a craftsman to acquire expertise and entered the culinary world.

Mr. Minoru Furuta was born in 1965 in Saitama. He studied under Mr. Bardi at Sabatini di Firenze Tokyo for 16 years, then worked as a sous chef at Sabatini di Firenze Daimaru Tokyo branch for 7 years. After that, he studied traditional cuisine and became a sous chef at Sabatini di Firenze Daimaru Tokyo in 2007 for 7 years. In 2014, he became a head chef at the Western-style restaurant Ginza Grill Cardinal. Then, he was appointed head chef at Sabatini di Firenze Daimaru Tokyo in 2020.

古田 稔Minoru Furuta

BIRD HOTEL GARDEN HOUSE

BIRD HOTEL GARDEN HOUSE

  • Kamakura/Zushi, Kanagawa
  • Pasta/Pizza,Italian/French / Pasta / Pizza / General

滝口 翼Tsubasa Takiguchi

Mr. Takiguchi wants to deliver dishes that bring out the best of the ingredients by getting to know the producers himself.

He was born in 1981 in Tokyo. At his part-time job at a restaurant that he started in high school, the chef liked his work performance so much that he let him work in the kitchen. Realizing the joy of cooking, after graduation, he studied hard as a chef at various restaurants in Tokyo, including French restaurants. Thinking he wanted to work at a more minimal distance, he encountered BIRD HOTEL GARDEN HOUSE, a restaurant based on the concept of local production for local consumption. In July 2023, he was appointed as chef there. He draws out the flavors of the ingredients while using various techniques.

滝口 翼Tsubasa Takiguchi

CADRAN

CADRAN

  • Ginza, Tokyo
  • French,Italian/French / French / Wine

Roast Beef no Mise Watanabe

ローストビーフの店Watanabe

  • Kamigamo/Kitayama, Kyoto
  • French,Italian/French / French / Steak / Wine

渡辺 勇樹  Yuuki Watanabe

With his pursuit of roast beef, Mr. Watanabe puts his uniqueness into each dish.

He gained experience in French restaurants and hotels. As he acquired various skills, he began to realize how different he was from the chefs around him and thought that he would like to "master his skills in one field" to pursue his uniqueness. Inspired by the realization that "warm roast beef also tastes great, instead of serving it cold," he opened Roast Beef no Mise Watanabe in 2013. In April 2021, the restaurant moved to a new location. He continues to devote himself passionately to mastering "Roast Beef."

渡辺 勇樹  Yuuki Watanabe

Gendai Saryo Ginza Fugetsudo

現代茶寮 銀座風月堂

  • Ginza, Tokyo
  • French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

槙 紫音Sion Maki

A French chef who cooks earnestly, preserving the old while continuing to evolve.

Mr. Maki was born in 1997 in Saga. He chose to become a chef because he loved creating and wanted consumers to see the process of creating dishes up close. While studying at a culinary school, he traveled to France to study French cuisine at local restaurants. After returning to Japan, he honed his skills at restaurants such as le sputnik in Roppongi and L'Ojier in Ginza. In September 2023, he took on the role of the only chef at Ginza Fugetsudo. While preserving the traditional flavors of French cuisine, he constantly seeks innovation.

槙 紫音Sion Maki

HITO by TACUBO

HITO by TACUBO

  • Niseko/Kutchan/Rusutsu, Hokkaido
  • Italian,Italian/French / Italian / Steak

il Cardinale

il Cardinale

  • Ginza, Tokyo
  • Italian,Italian/French / Italian / Pasta / Wine

菊地 将太Syota Kikuchi

Mr. Kikuchi offers authentic Italian cuisine that not only focuses on taste but also on the presentation of each dish.

He was born in 1992. During high school, he worked part-time at a local Italian restaurant, and there he discovered the joy of cooking. After graduating high school, he attended a two-year cooking school. Then, through a friend's referral, he started working at Miyoshi Corporation's group company, Cardinal Co., Ltd. After that, he worked at "Sabatini at Daimaru Tokyo" and learned the foundations of Italian cuisine there. In 2020, he moved to the sister restaurant "il Cardinali Ginza" as a chef, and three years later, he became the head chef. While carrying on the flavor of "il Cardinale Ginza main branch", he wants to create his own unique dishes.

菊地 将太Syota Kikuchi

GARDEN HOUSE HIROSHIMA

GARDEN HOUSE HIROSHIMA

  • Kamiyacho/Motomachi, Hiroshima
  • Italian,Italian/French / Pizza / Beer / Steak

橋本 真吾Shingo Hashimoto

A chef who is particular about ingredients and brings out the best of them through simple cooking.

Mr. Hashimoto was born in 1983 in Hiroshima. His love of eating led him to a culinary career, and he became a chef at 24. After studying at Italian and French restaurants in Tokyo, he opened GARDEN HOUSE HIROSHIMA in August 2024. He is especially good at cooking with vegetables and is particular about using high-quality ingredients. Desiring to serve dishes that make the most of the ingredients' flavor, such as fresh local vegetables and seafood, he is a chef who creates simple but meticulously prepared dishes.

橋本 真吾Shingo Hashimoto

WAJO

WAJO

  • Daikanyama, Tokyo
  • Italian,Italian/French / Italian / Western Sosaku (creative cuisine)

遠藤 泰一Taiichi Endo

The joy of making delicious pasta paved the way to becoming a chef.

While working part-time at a restaurant to earn a living, Mr. Endo became interested in how to make delicious pasta. The intense joy he experienced in the process changed his career path and made him decide to become a chef. After training at the Michelin-starred Schoneck, he worked as a chef in various locations before opening Evoluzione in Ibaraki at 40. In 2022, he took over as chef at  WAJO. His philosophy is to make the joy of others his own and to provide happiness through his cooking.

遠藤 泰一Taiichi Endo

restaurant REGINA

restaurant REGINA

  • Kinshicho/Sumiyoshi, Tokyo
  • Italian,Italian/French / Italian / Pasta / Pizza

郡司 昭彦Akihiko Gunji

The Chef's Recommendations

Mr. Gunji learned Italian and French cuisine and now serves stylish dishes as a head chef.

He was born in 1981 in Tokyo. He trained in a hotel banquet hall, cafe, French restaurant, and so on. After working at an Italian restaurant in Roppongi, he joined the current company in 2019. His strength is that he has studied both Italian and French cuisine. Currently, he works as the head chef of the restaurant REGINA. He serves stylish and special dishes that match the restaurant's atmosphere.

郡司 昭彦Akihiko Gunji

Ristorante Borgo Konishi

Ristorante Borgo KONISHI

  • Nara, Nara
  • Italian,Italian/French / Italian / Pasta / Wine

山嵜 正樹Masaki Yamazaki

The Chef's Recommendations

From a part time job at a restaurant, straight to becoming a chef.

Born in Nara prefecture, 1976. Using a part time job as an opportunity, he started his career. Afterwards, he trained for 11 years at "PIATTO", an Italian restaurant with a focus on Roman cuisine. His present restaurant opened in Nara city in June, 1995. Carrying on the intention of the restaurant he trained at, he gave the new restaurant the name "BEKKAN." Furthermore, following the closing of "PIATTO, in April of 2014 he went to "Ristorante Borgo KONISHI." Everyday he makes Italian local specialty dishes with ingredients from Japan.

山嵜 正樹Masaki Yamazaki

Salle a Manger

サラマンジェ

  • Ginza, Tokyo
  • French,Italian/French / French

脇坂 尚Hisashi Wakisaka

The Chef's Recommendations

Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.

Mr. Hisashi Wakisaka was born in Hokkaido. After experience working at what is now the Novotel Sapporo and the ANA Crowne Plaza Wakkanai, Wakisaka went to France as part of the Association des Disciples d'Auguste Escoffier du Japan’s foreign training program. Whilst there, he trained in Paris and Lyon before returning in 2003 to become the head chef of Ripaille (Yokohama). In August 2006, he opened Salle a Manger de Hisashi WAKISAKA in Toranomon, where he was the owner and a chef. The restaurant moved in 2012 to Ginza. Although his restaurant specializes in the local and traditional cuisine of Lyon and the surrounding region, Mr. Wakisaka is also devoted to his studies of traditional French and classical cuisines.

脇坂 尚Hisashi Wakisaka

37 PASTA

37 PASTA

  • Hakata Station, Fukuoka
  • Pasta/Pizza,Italian/French / Italian / Pasta

松元 博文Hirofumi Matsumoto

As he really liked cooking pasta, he wanted to try it again. 

He was born in 1978 in Kagoshima prefecture. As his parents were busy, he started cooking for his two sisters, which made him decide to be a chef. After graduating from a culinary school, he began working part-time at a restaurant specialized in pasta. Then he worked at a hospital food service as a cook. However, he decided to follow his enthusiasm for cooking pasta, as he liked it since he was very young. He entered [37PASTA] 8 years ago along with its opening and currently works as the master chef. He carefully creates pasta dishes using ingredients from Kyushu.

松元 博文Hirofumi Matsumoto

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