1 - 20 of 58 chefs
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Azabu Yung
麻布 勇
- Nishi-Azabu, Tokyo
- Chinese,Chinese / General / Chahan (fried rice) / Chinese Sosaku (creative cuisine)
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木村 和明Kazuaki Kimura
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Mr. Kimura has established his current style after honing his skills at prestigious hotels and renowned restaurants.
He was born in 1993 in Kanagawa. After graduating from vocational school, he started his career at Tohkarin in Hotel Okura Tokyo. After that, he was active as a chef at Nihonbashi Muromachi Hinkan, Okura Act City Hotel Hamamatsu, and The Okura Tokyo. After training at Shirogane Shichubo Yung, he established his current style. In 2022, he opened his own restaurant, Azabu Yung, as a chef. Within just half a year of its opening, Azabu Yung gained recognition, including being featured in the Michelin Guide Bib Gourmand, attracting attention from foodies.
木村 和明Kazuaki Kimura
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Shimogamo Shiomiya Tongtong
下鴨 塩見家 とんとん
- Ginkakuji Temple/Kitashirakawa/Demachiyanagi, Kyoto
- Chinese,Chinese / Motsu Nabe (offal hot pot) / General / Shio Ramen (salt-flavored ramen)
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塩見 聡朗Toshiro Shiomi
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Mr. Shiomi is rooted in the community he loves and welcomes guests with dishes he puts his heart and soul into.
He was born in 1963 in Kyoto. Since the age of 18, he worked part-time in a restaurant. He has honed his skills by experiencing various genres of cuisine, mainly Chinese, but also yakiniku and other cuisines. After working at several restaurants, he opened Shimogamo Shiomiya Tongtong in 2014.
塩見 聡朗Toshiro Shiomi
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Chinese Restaurant Haimare Tachikawa Base
チャイナレストランハイマーレ立川ベース
- Tachikawa, Tokyo
- Chinese,Chinese / General / Yum Cha/Dim Sum / Shanghai
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蔡 全国Cai Quanguo
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Mr. Cai came to Japan after studying diligently in Shanghai. Here is a chef who acts in response to ingredients chosen with a sure gaze.
Mr. Cai was born in 1976 in China. After 15 years of experience as a chef in Shanghai, he came to Japan. He currently works as a chef at Chinese Restaurant Haimare Tachikawa Base. He honed his skills as a chef in Shanghai, which received the bounties of the Yangtze River and is rich with cuisine using seafood ingredients. He weaves authentic Chinese food with ingredients carefully selected by the steady eye of a sushi artisan.
蔡 全国Cai Quanguo
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Manjuen
萬壽苑
- Suidobashi, Tokyo
- Cantonese,Chinese / Cantonese
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大田 気流甫Kerupu Ota
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Mr. Ota serves captivating Cantonese with expert skill and the use of spices.
He was born in 1969. The head chef of Manjuen. Impressed by the authentic Chinese food in Hong Kong, he went on to eat all kinds of high-end Chinese food in Japan, then decided to become a professional chef, hoping to create beautiful and delicious food. He honed his skills for many years under the Hong Kong-born head chef at Manjuen at the Hotel Grand Palace in Kudanshita and later became the head chef there. After the hotel closed, he took over the restaurant's name and opened the current restaurant in Suidobashi in 2021. Since then, he has been presenting various delicacies with his matured technique and taste.
大田 気流甫Kerupu Ota
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Modern Chinese YUJIAN`S KITCHEN
Modern Chinese YUJIAN`S KITCHEN
- Nagoya Station, Aichi
- Chinese,Chinese / General / Gyoza (dumplings) / Yum Cha/Dim Sum
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稲垣 徳人Norito Inagaki
The Chef's Recommendations -
He gives services filled with hospitality obtained through his experience as a sales staff.
He was born in 1986 in Aichi Prefecture. After graduating from school, he worked as a sales staff, and obtained hospitality through his encounters with many people. Seeking for a new place to show his spirit of hospitality, he decided to enter the restaurant field, one of the reason being him studying about meat in his student days. In 2009, he entered [Aloha Dining Lure's Lana], a Hawaiian restaurant in Nagoya, where he worked for 10 years to learn how to cook, give service, and about the philosophies of business. In 2019, he was involved in opening [Modern Chinese YUJIAN`S KITCHEN], where he is currently working actively as the manager.
稲垣 徳人Norito Inagaki
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RAIKA Shinjuku-gyoen
礼華 新宿御苑
- Shinjuku-Gyoen, Tokyo
- Chinese,Chinese / General / General / General
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新山 重治Shigeji Niiyama
The Chef's Recommendations -
Mr. Shigeji Niiyama is evolving Chinese cuisine by pursuing innovation and creativity based on Shanghai cuisine.
Mr. Shigeji Niiyama was born in 1957 in Aomori prefecture. At the age of 16, he started his career as a chef and worked at Tojo Kaikan and Capitol Tokyu Hotel. He became the master chef at Chinese Restaurant Turandot Yusenkyo in 1997, and the master chef at the main branch of Sharks Fin Chinese Restaurant Tsukushiro in Ebisu in 1998. In 2004, he went independent and opened RAIKA in Shinjuku-gyoen. He also opened RAIKA Seirankyo in 2009, RAIKA Shi kun shi so in 2018, and SHINKA in Nogizaka in 2021.
新山 重治Shigeji Niiyama
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Misen Dai Nagoya Building Branch
味仙 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Chinese,Chinese / General / Taiwanese
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王 長海Chokai Oh
The Chef's Recommendations -
The chef exercuses his skills in Dai Nagoya after trained in the main restaurant.
He has been fond of cooking from childhood and his dream was to become a chef. He trained in the main restaurant, [Misen Imaike] until recently. He offers the [That's Misen] taste, following the original quality of the main restaurant.
王 長海Chokai Oh
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Zenkai Kosho
全開口笑
- Korinbo/Katamachi, Ishikawa
- Chinese,Chinese / General / Gyoza (dumplings) / Chinese Sosaku (creative cuisine)
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竹内 公明Komei Takeuchi
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By having two chefs as parents he was able to familiarize himself with cooking at a young age.
Born on July 4th, 1960 in Ishikawa Prefecture. He graduated from Ishikawa Prefectural Kanazawa Nishikigaoka High School, then the Tokyo School of Culinary Arts. His parents were forerunners of Chinese cuisine in Ishikawa, having opening their own restaurant, Chinkaro, in 1970, and it was through helping them that he grew familiar with cooking. In Tokyo, he worked for Nankoku Shuka Main Store in Harajuku, then trained at a number of famous Chinese restaurants in Yokohama. After that, he opened the local Kanazawa Zenkai Kosho, where he remains to this day. Along with plying his skills every day in the kitchen, he shows off his hobby, guitar-playing, with a live event on our second floor three times a year.
竹内 公明Komei Takeuchi
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Chen Mapo Tofu
陳麻婆豆腐
- Nagoya Station, Aichi
- Szechuan,Chinese / General / Cantonese / Hong Kong
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呉 勤斌Kinhin Go
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Drawn to a career in food industry, because Mr. Go loves eating.
He has always loved eating, and connections lead him to joining his current restaurant company. After training in restaurants in the Kanto region, he took on the role of head chef at the store in Dainagoya Building. His desire to spread knowledge of authentic Szechuan cuisine was another reason that led him into choosing a career in the food industry.
呉 勤斌Kinhin Go
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Chuka Izakaya Shanshan Chubo JR55 Bldg. Branch
中華居酒屋香香厨房 JR55ビル店
- Sapporo Station, Hokkaido
- Chinese,Chinese / General / Gyoza (dumplings) / Shokoshu (Chinese Shaoxing wine)
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Chinese Cuisine Cogetsu Ikenohata Main branch
中国料理 古月 池之端本店
- Ueno, Tokyo
- Chinese,Chinese / Suppon (soft-shelled turtle) / General / Chinese Yakuzen (medicinal cooking)
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山中 一男Kazuo Yamanaka
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Mr. Kazuo Yamanaka is a skillful chef qualified as an authority on [Nutritious Chinese Medicine Cuisine Master].
He was born in 1958 in Tokyo. As his parents operated a ryokan (Japanese-style hotel), he decided to become a chef and its successor. After majoring in Chinese history at a university, he trained at [Szechwan Restaurant] in Roppongi, as he could not forget the impressive Chinese cuisine he had in Beijing. He also learned various local cuisines in China as a trainee from the Japan Association of Chinese Cuisine. After mastering Cantonese cuisine and dim sum at [Guangzhou Junyue Hotel], he opened [Chinese Cuisine Cogetsu Ikenohata Main branch] in 1990. Currently, he is the vice chairman of the Japan Association of Chinese Cuisine. He has also been chosen as an outstanding skilled worker by the Government of Tokyo (Tokyo Meister), as well as a contemporary master craftsman.
山中 一男Kazuo Yamanaka
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Otaru Ankake Yakisoba Kakuryu
小樽あんかけ焼きそば 鶴龍
- Otaru/Yoichi/Shakotan, Hokkaido
- Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)
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坂口 亨Toru Sakaguchi
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Watching people eating with a smile on their faces is what makes Mr. Sakaguchi so rewarding.
Mr. Sakaguchi was born in Hokkaido. He joined the store group and worked in a different department other than cooking. Because of his love of cooking, he has become involved in food preparation at the affiliated restaurant Wagyu Kurosawa since a few years ago. He was transferred when Otaru Ankake Yakisoba Kakuryu opened in September 2022. He is in charge of the restaurant not only as a cook but also as a manager.
坂口 亨Toru Sakaguchi
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Minamiaoyama Essence
南青山 Essence
- Omotesando/Aoyama, Tokyo
- Cantonese,Chinese / Cantonese / Wine / Chinese Yakuzen (medicinal cooking)
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薮崎 友宏Tomohiro Yabuzaki
The Chef's Recommendations -
Mr. Yabuzaki brings smiles to many people's faces with "Chinese cuisine that heals the body and soul."
Mr. Yabuzaki was born in 1973 in Shizuoka. Learning to cook from his father, who ran a diner, he graduated from high school, majoring in food science. He began training at the famous Cantonese restaurant "Saikou Shinkan" in Yokohama Chinatown. During late nights, he honed his skills by working in multiple establishments, including a kappo (Japanese-style cooking) restaurant, izakaya (Japanese-style pub), bar, and Chinese restaurant. In 1998, at 26, he became the head chef of the Saikou Grande Duo Tachikawa branch, making him the youngest chef in the group's history. He left the company in 2007, established Minamiaoyama Essence, and became the owner-chef in 2008. Serves as the chairperson of "NPO All Nippon Yakuzen (Chineae medicinal cooking) Association."
薮崎 友宏Tomohiro Yabuzaki
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Chinese Restaurant RAIKA shi kun shi so
中国料理 礼華 四君子草
- Hibiya/Yurakucho, Tokyo
- Shanghai,Chinese / General / Szechuan / Shanghai
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木村 旭Akira Kimura
The Chef's Recommendations -
Mr. Akira Kimura enchants his guests with Nouvelle Chinois cuisine and natural vegetarian courses.
Mr. Akira Kimura, the master chef of RAIKA shi kun shi so, was born in Tokyo in 1977. Fascinated by a Chinese chef on a TV cooking show, he decided to become a professional chef. He honed his skills at the restaurant Tsukushiro and Tokyo Dome Hotel in Tokyo, then joined RAIKA. After actively working as the master chef at RAIKA Shinjuku-gyoen branch, he took the current position when the hibiya branch opened in the spring of 2018. His Nouvelle Chinois cuisine has earned a solid reputation. Moreover, as a nutritional herbalist, he offers vegetarian courses that bring out the power of plants. His dishes created by his matured skills attract guests from Japan and abroad.
木村 旭Akira Kimura
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Wafuchuka Shoryutei
和風中華 招龍亭
- Teramachi/Arimatsu, Ishikawa
- Chinese,Chinese / General / Chinese Sosaku (creative cuisine) / Chinese Yakuzen (medicinal cooking)
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池田 和幸Kazuyuki Ikeda
The Chef's Recommendations -
Watching his parents, Kazuyuki Ikeda made up his mind to become a cook of Chinese cuisine
Born November 19th, 1974, a native of Takaoka, Toyama Prefecture. Since his parents were also Chinese food cooks, Kazuyuki Ikeda grew up being naturally acquainted with food since a young age. He liked all of the food that his parents made and felt that he wanted to make the same kind of food too. At the age of 20, his official training began in Kanazawa. He went around about four restaurants and went on to learn all about seasoning, working with ingredients, and more. He joined Wafuchuka Shoryoten in 2008. This head chef comes up with menu items that include a wealth of local seafood.
池田 和幸Kazuyuki Ikeda
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series
series
- Azabu-Juban, Tokyo
- Chinese,Chinese / General / Yum Cha/Dim Sum / Cantonese
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金子 優貴Yuki Kaneko
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Mr. Kaneko became familiar with cooking while growing up with a grandmother who was a home economics teacher.
Mr. Kaneko was born in 1988 in Fukuoka. Growing up, he became familiar with cooking with a grandmother who taught home economics at an elementary school. After graduating from the Tsuji Culinary Institute in Abeno Ward, Osaka, he studied Chinese cuisine basics at Heichinro, Japan's oldest Chinese restaurant. After working as the head chef at Mandarin Oriental Tokyo and other restaurants in Tokyo, he became the head chef at series. He entices guests with dishes based on traditional Cantonese cuisine that incorporate Asian flavors.
金子 優貴Yuki Kaneko
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Series the sky
Series the sky
- Oshiage, Tokyo
- Chinese,Chinese / General / Yum Cha/Dim Sum
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金子 優貴Yuki Kaneko
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Mr. Kaneko became familiar with cooking while growing up with a grandmother who was a home economics teacher.
He led the "Azabudai Series" to receive one Michelin star for three consecutive years. He was born in 1988. He honed his skills at Heichinro, Japan's oldest established restaurant, and at SENSE, the Michelin-starred restaurant in Mandarin Oriental Tokyo. The restaurant offers a multi-course meal featuring a variety of small dishes that blend traditional Cantonese cuisine with spices from various Asian countries that the chef learned during his overseas training, paired with wines recommended by the chef, who is also a certified sommelier. He was appointed the head chef of "Series the sky", the second restaurant in the Series.
金子 優貴Yuki Kaneko
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Chatei
茶亭
- Gotenba/Susono, Shizuoka
- Chinese,Chinese / Szechuan / General / Chinese Sosaku (creative cuisine)
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嘉手納 亮Ryo Kadena
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A chef who creates uncompromising dishes with a bold yet delicate sensibility.
Mr. Kadena was born in 1981 and is a native of Okinawa. When he was in high school, he started working part time at a French restaurant in Yokohama and was awakened to the charms of cuisine. After graduating, he studied French cuisine and banquet cuisine at the Ritz-Carlton and Grand Hyatt Tokyo. As chef at Chatei, he dives headfirst into the world of modern Chinese, which is a new genre. He shows his skills every day with his delicious cuisine. With his belief in working diligently every day to make Chatei more widely known, he continues to pursue ingenious cuisine.
嘉手納 亮Ryo Kadena
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Hakata Shato Hanten
博多 華都飯店
- Hakata Station, Fukuoka
- Chinese,Chinese / General / Yum Cha/Dim Sum / Szechuan
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戸嶋 一成Kazunari Toshima
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He keeps offering simple savory dishes.
He was born in 1979 in Fukuoka prefecture. In his teens, he entered the restaurant field to be a chef and started his career at a Chinese restaurant in Hachioji, Tokyo. He worked there for 8 years to obtain knowledge and the know-hows to giving service to the guests. After returning to Fukuoka, he also learned about Japanese cuisine once, then started to work at the current restaurant. He feels happy himself with continuously satisfying the guests by offering [simple savory dishes].
戸嶋 一成Kazunari Toshima
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Gihan Hajimedo
魏飯吉堂
- Kyoto Station, Kyoto
- Chinese,Chinese / General
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魏 禧之Yoshiyuki Gi
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He was brought up with Chinese cuisine.
He was born in 1958 in Kanagawa prefecture. He started working in the kitchen of [Min Yan] run by his parents in Yokohama Chinatown at the age of 11. After working at a renowned Chinese restaurants in Japan, he went to China at the age of 18 and became a special-grade licensed cook. When returning to Japan, he worked at [Manchinro] in Yokohama Chinatown and became the general manager there. Now he often appears on various medias as a famous Chinese chef.
魏 禧之Yoshiyuki Gi
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