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101 - 120 of 228 chefs

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

Pizzeria Pino Isola VESTA

Pizzeria Pino Isola VESTA

  • Matsushima, Miyagi
  • Pasta/Pizza,Italian/French / Pizza

石原 輝子Teruko Ishihara

Ms. Ishihara wants her guests to taste Neapolitan pizza in Matsushima.

Ms. Ishihara trained at Pizza & Cafe Mori no Oven Dottore in Akiu, Sendai, and opened the restaurant in August 2021.

石原 輝子Teruko Ishihara

Sapporo Italian Restaurant Notte

札幌イタリアン notte(ノッテ)

  • Susukino, Hokkaido
  • Italian,Italian/French / French / Pizza / Pasta

木村 大輔KIMURA DAISUKE

After a parttime job in the industry, he set his sights on the path to becoming a chef

Originally his job working at a restaurant was only a part-time affair, but as his interest in cuisine grew stronger, he decided to start down the path to becoming a chef. At the age of 22 he travelled to Tokyo to train at famous restaurants (French and Italian establishments in Aoyama, French in Ochanomizu) and after gaining enough experience, he returned to Sapporo and acquired his own store. Two years ago, "Notte" was opened for business. Now he serves as the backbone of a restaurant whose concept is high class authentic Italian cuisine in a casual atmosphere.

木村 大輔KIMURA DAISUKE

Hitotsu

Hitotsu –ひとつ-

  • Totsuka/Higashi-Totsuka, Kanagawa
  • French,Italian/French / French / Western Kaiseki (course cuisine) / Wine

野田 一寿Kazutoshi Noda

The Chef's Recommendations

This chef offers a happy moment with his artistic dishes full of the sense of the season.

He was born in 1981 in Yokohama. In his university days, he wanted to give services at a restaurant, so he got a part time job. As he found the restaurant field was wonderful as he could share a happy moment with smiling guests who received good services, he decided to be a professional chef. After working at French and Italian restaurants, he went to France to learn about French cuisine to open his own restaurant in the future. After coming back to Japan, he opened [Hitotsu] in 2012. Now he is devoting himself into studying day by day with his wife, giving the first priority to offering the ultimately happy moment to his guests.

野田 一寿Kazutoshi Noda

le Bistro Montmartre

ビストロ モンマルトル

  • Shin Toshin, Okinawa
  • French,Italian/French / General / French / Pasta

植村 慎太朗Shintaro Uemura

The Chef's Recommendations

He opens his door to his own world of cooking than his father's.

Born in 1973 in Tokyo. His father was a Chinese chef. He wanted to create his own life and started his French cuisine career at 18 years old. After 7 years of experience at restaurants in Ginza and Aoyama, he left for France in 1999 and widened his experience at [La Regalade], which was the most difficult restaurant to secure a reservation from in those days, [Beauvilliers] as a chef de partie, and 3-star [Pierre Gagnaire]. Returning to Japan, he expanded his experience as a chef at [Auxamis Tokyo], and a main dining chef at [THE BUSENA TERRACE] in fall, 2009. In December, 2012, he opened [le Bistro Montmartre].

植村 慎太朗Shintaro Uemura

ROSEMARY'S TOKYO

ROSEMARY’S TOKYO

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Italian,Italian/French / General / Italian / Cake

鈴木 雅人Masato Suzuki

The Chef's Recommendations

He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.

He was born in 1979 in Saitama prefecture. He found the charms of ingredients and cooking through his job related to cooking, then became a chef. He worked as the master chef at restaurants, mainly Italian, operated by Cafe Company Inc. In 2015, he accumulated further experience at an authentic Italian restaurant in Bergamo, Lombardy, Italy. In 2016, he became the kitchen chief at [ROSEMARY'S TOKYO], the first branch of [ROSEMARY'S] in Japan. Currently, he reproduces the authentic taste of Italian cuisine arranged the N.Y. way, making use of his training at the main branch in N.Y. 

鈴木 雅人Masato Suzuki

La maison du caviar 17°C

La maison du caviar 17℃

  • Shimbashi/Shiodome, Tokyo
  • French,Italian/French / French / Wine / Whisky

茶室 翔汰Shota Chamuro

The Chef's Recommendations

His [sacred dishes] made with the highest-grade ingredients from all over the world attract gourmets of Ginza.

The chef of [17°C] was born in 1990 in Okayama prefecture. Being influenced by his mother who was good at cooking confections, he got interested in cooking and became a professional chef after learning the fundamentals of cooking at a culinary school. After training at [Royal Oak Hotel] at Lake Biwa, he moved to Tokyo and worked at [CHIC peut-etre] in Hacchobori, under Mr. Namai (currently the owner-chef of [Ode]), where he improved his cooking skills to bring out potentials of ingredients, and to arrange his dishes in an excellent design. In 2016, he became a chef at this restaurant when it opened. Currently, he creates dishes with a strong presence, bringing out the original savory taste of high-end ingredients.

茶室 翔汰Shota Chamuro

nacrée

nacrée (ナクレ)

  • Sendai Station East Exit, Miyagi
  • French,Italian/French / French

緒方 稔OGATA MINORU

The Chef's Recommendations

He trained in Italian and French cuisine to make the "cute" dishes he imagined at reality

He was born in 1981 in Ibaraki Prefecture. As a young boy Ogata had artistic inclinations, and his interest in "cute" cuisine led him to become a chef. After graduating from the Tokyo School of Culinary Arts, he studied the fundamentals at restaurants in the city. In 2007 he traveled to Italy. After honing his skills at restaurants like Scrigno del Duomo and Da Vittorio, he devoted himself to his studies at ASTRANCE in France before returning home in 2011. Now he works for us.

緒方 稔OGATA MINORU

SALONE 2007

SALONE2007

  • Yokohama Motomachi/Yamashita Park, Kanagawa
  • Italian,Italian/French / Wine / Italian

細田 健太郎HONDA KENTARO

The Chef's Recommendations

Studying at the restaurant with the food he fell in love with, turning his dream of becoming a chef into reality

He was born in Tochigi prefecture in 1981. After graduating from high school, he worked at places such as a hair salon in Harajuku. One day, he was deeply impressed by the food at an Italian restaurant (currently "Biodinamico") that a foodie acquaintance brought him to. He decided to enter that restaurant, and trained for a year and a half there. Subsequently, he transferred to an affiliated restaurant, "SALONE 2007", which had been open for half a year. He rubbed shoulders with chefs and members of the staff, many of whom had returned from Italy, while studying there, and rose to take on part of the responsibilities of a sous chef in 2012. Currently, he operates the kitchen by himself as a chef.

細田 健太郎HONDA KENTARO

Trattoria BiCOLORE Yokohama

Trattoria BiCOLORE Yokohama

  • Hiranuma, Kanagawa
  • Italian,Italian/French / Italian / Pasta

佐藤 護SATO MAMORU

The Chef's Recommendations

In constant pursuit of the ultimate cuisine, with the techniques learned at numerous famous restaurants

He was born in Tokyo in 1967. When he embarked down the path of becoming a chef when he was 17, he thought, "Training should be done at the most premier location," and entered "Sabatini" in Aoyama. In 1996, he went to Italy in search of greater heights. During his stay there for four and a half years, he perfected his skills in the kitchens of 14 restaurants, ranging from trattorias to restaurants with three Michelin stars. After returning to Japan, he worked as the inaugural chef of a number of restaurants before waiting for an opportune period to set out on his own and open "BiCOLORE Yokohama" in 2013.

佐藤 護SATO MAMORU

Italian Restaurant Tanto Tanto

湘南隠れ家的イタリアン タントタント

  • Enoshima/Kugenuma, Kanagawa
  • Italian,Italian/French / Italian / Cake / Wine

鈴木 一哉SUZUKI KAZUYA

The Chef's Recommendations

A chef who loves cooking, and loves eating too! He had a single minded desire to become a professional chef.

Born in Kanagawa Prefecture. He previously worked as a cameraman. He loves eating, and his single minded focus on food led to big changes in his life. He performed six months of training in the city and then after that practised cooking by himself. In 1997 he opened Italian Restaurant Tanto Tanto where he remains to this day.

鈴木 一哉SUZUKI KAZUYA

Ashiya French Kitajima

芦屋フレンチ北じま

  • Ashiya, Hyogo
  • French,Italian/French / French / Wine

北島 恭Yasushi Kitajima

The Chef's Recommendations

Continuous effort since his boyhood made him a chef with stars

He was born in 1962 in Kyoto. Being influenced by his mother who was good at cooking, he decided to be a chef when he was an elementary school student. Wishing to make people happy with his dishes, he started training at a restaurant in Hieizan Hotel at the age of 18. Then he worked for [Alain Chapel], a renowned French restaurant at Kobe Portopia Hotel as the sous-chef, and [Kurakuen-Geihinkan] as a chef. In 2010, he went independent. Following the techniques and spirit he has obtained during his experiences, he tries his best in the kitchen every day. In 2016, the restaurant obtained the stars.

北島 恭Yasushi Kitajima

French Restaurant Bon Vivant

フランス料理 ボンヴィヴァン

  • Ise, Mie
  • French,Italian/French / French

河瀬 毅Takeshi Kawase

For over 30 years, he has pursued Ise-style French cuisine, working steadfastly out of his hometown

Born in 1954 in Mie Prefecture, he left college to get his cooking career started by serving as an apprentice at a Western-style restaurant. In 1979 he moved to Tokyo to train. In 1983, he set out on his own to open Bon Vivant back in his hometown of Ise. He started out with a restaurant specializing in home-style French cooking and then took on traditional French cuisine as well before moving on to his current location in 1997. He has shown his dedication to promoting Ise French cuisine by establishing multiple restaurants in his local prefecture as well as in the city of Ise.

河瀬 毅Takeshi Kawase

 La Stella Polare

La Stella Polare

  • Yoyogi-Uehara, Tokyo
  • Italian,Italian/French / Italian / Pasta / Wine

大林 秀史Hideshi Obayashi

The Chef's Recommendations

Mr. Hideshi Obayashi became a chef to please people, and went independent after improving his skills at renowned restaurants. 

He was born in 1977 in Ibaraki prefecture. He started cooking in his childhood, and found that cooking was fun when he made pasta. As his parents were operating a bakery and cake shop, he also dreamed of becoming a chef or service staff to please people. He worked as a service staff at an izakaya (Japanese pub), then entered [CHIANTI]. After working at their different branch, he became the master chef at [CHIANTI Yoyogi-Uehara branch]. In 2017, he was transferred to [CHIANTI Nishiazabu branch] when the Yoyogi-Uehara branch closed. In July, 2019, he went independent and opened [La Stella Polare]. 

大林 秀史Hideshi Obayashi

La Lucciola

ラルッチョラ

  • Fukushima/Noda, Osaka
  • Italian,Italian/French / Italian / Wine

鈴木 浩治Koji Suzuki

The Chef's Recommendations

A chef who never wants to stop delighting guests with delicious food.

He was born in December of 1974 and grew up in Shiga Prefecture. His love of hands-on craftsmanship extends all the way back to his childhood, and it was during his student years working at a part-time restaurant job that he discovered his passion for serving up delicious food to customers. From there he went on to train in the culinary arts in Switzerland, Germany, Italy, and other countries. After spending time building up his skills at various restaurants in Osaka, he moved on to his current post, where he serves as the chef. Even now, he never stops working hard at honing his culinary skills and knowledge, since he never wants to fall behind in offering the best food available.

鈴木 浩治Koji Suzuki

Villa della Pace

Villa della Pace

  • Nanao, Ishikawa
  • Italian,Italian/French / Italian / Pasta / Wine

平田 明珠Meiju Hirata

The Chef's Recommendations

A career in cooking that contributes to the lives of local producers.

Born in 1986 in Tokyo. He studied public administration at university and took a job in a corporation before pursuing his culinary career. He experienced working at several Italian restaurants in Tokyo to train his cooking skills. After meeting with many producers and visiting their local farms, his desire to open his place near the farm grew strong and decided to move to Nanao city in Ishikawa prefecture. He is currently the owner chef at Villa della Pace, displaying his skills before the guests.     

平田 明珠Meiju Hirata

Ristorante QUINTOCANTO

Ristorante QUINTOCANTO

  • Nakanoshima, Osaka
  • Italian,Italian/French / Italian / Pasta

弓削 啓太YUGE KEITA

The Chef's Recommendations

He moves even before he thinks. That kind of energy once brought him to the national stage in high school baseball, and now it's landed him in a famous restaurant

Born in 1989 in Saga prefecture. His sole passion through high school was baseball, and he even played in the national championships. After high school graduation he attended a culinary school in Vancouver, where he'd spent some time studying languages. After returning to Japan, he worked at Chez Inno, where he was in charge of sales, cooking, and desserts. To hone his skills even further, he traveled to Paris. Upon returning to Japan again, he worked at the SALONE2007 chain restaurant IL TEATRINO DA SALONE as sous chef, then as chef here at QUINTOCANTO.

弓削 啓太YUGE KEITA

Bistro AUX AMIS

ビストロ オザミ

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

植田 良平Ryohei Ueda

He offers the sense of the season on his dishes, making the best use of the original tastes of ingredients.

He was born in 1985 in Osaka prefecture. After graduating TSUJI Culinary Institute in Osaka, he worked at Hiramatsu Inc., and he accumulated training at a restaurant in Osaka, then entered AUX AMIS World Co. LTD.. After accumulating experience at [Paris-no-Wine Shokudo] in Higashi Ginza, he became the master chef at the current [Bistro AUX AMIS] in 2018. Seeking for sophisticated French cuisine, he creates high-quality dishes with a warm atmosphere, with his cooking teqhniques to bring out the savory tastes of seasonal ingredients.  

植田 良平Ryohei Ueda

Le jardin fukui

Le jardin fukui

  • Fukui City, Fukui
  • French,Italian/French / French / Seafood / Steak

堀内 亮Ryo Horiuchi

Awarded first prize in a renowned international culinary competition. Mr. Horiuchi is a world-recognized French chef.

He was born in 1988 in Kyoto. After graduating from a vocational school, he worked at Tokyo Ginza L'OSIER and Mandarin Oriental Tokyo SIGNATURE before moving to France. He served two years at "Sur mesure par Tierry Marx" and then at "Regis et Jacques Marcon" as Chef de Partie and Sous Chef and returned to Japan. After worikn as an assistant chef at Palace Hotel Tokyo Ester, he joined Le jardin fukui. He won the first prize at the 54th International Signature Cuisine Competition "LE TAITTINGER" in the 2022 World Championship.

堀内 亮Ryo Horiuchi

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