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1 - 10 of 78 chefs

SILIN Fuan Long Yuen

SILIN 火龍園

  • Roppongi, Tokyo
  • Cantonese,Chinese / General / Cantonese / Hong Kong

唐 朱興TO SHUKO

Familiar with Chinese culinary culture, our chef started down the path to becoming a chef as a result of his friend's connections

Born October 9th, 1966, he is a native of Yokohama City in Kanagawa Prefecture. He grew up surrounded by Chinese culture, and loved to cook from a young age. By sheer coincidence, the father of one of his schoolmates was a famous chef, Tomitoku Shu; thus, he aspired to become a chef from a young age. His formal training began at age 18 under Chef Shu, where he honed his skills at a variety of famous restaurants. He struck out on his own at the age of 35 as the owner and chef of Fuan Long Yuen. He opened his second establishment, SILIN Fuan Long Yuen, in 2007. A chef of authentic Cantonese cuisine, he brings out the natural flavors in his ingredients.

唐 朱興TO SHUKO

Chugoku Ryori Koka

中国料理 孝華

  • Susukino, Hokkaido
  • Chinese,Chinese / General / Yum Cha/Dim Sum / Szechuan

富井 祥司Shoji Tomi

His career in Chinese cuisine began when he decided to move to Tokyo to open a ramen restaurant.

Born in Niigata prefecture in July 1948, Mr. Tomi is the second son in a farming family. After graduating from middle school, he decided that he wanted to work in Tokyo, and from there, he moved into Chinese cuisine. After working for 10 years in Tokyo, he honed his skills for 13 years at the Korakuen Chinese Restaurant in Sapporo, Hokkaido. In 1987, he was appointed as a head chef at "Luhua", the Chinese restaurant in Sapporo Korakuen Hotel. Later, Mr. Tomi became a general head chef, overseeing all of the types of food prepared at the hotel. He has been working for a total of 23 years. In that time, he has taken on many important roles and been involved in the training of junior chefs and promoting development. He was awarded a Medal of Honor with a Yellow Ribbon by the Japanese government in Spring 2014.

富井 祥司Shoji Tomi

Akasaka Rikyu Ginza

赤坂璃宮 銀座店

  • Ginza, Tokyo
  • Cantonese,Chinese / Yum Cha/Dim Sum / Cantonese / Wine

譚 彦彬TAN HIKOAKI

This firstclass chef continues to push ahead.

Tan was born in 1943 in the Kanagawa Prefecture (Kanagawa Chinatown). He worked at Chugoku Hanten in Shinbashi, Li Yu n in Shiba, was a sous-chef at Minamizono at the Keio Plaza Hotel, and chef of Guangzhou at the Hotel Edmont. In 1996 he opened Akasaka Rikyu, and later in 2004 he opened its Ginza branch.

譚 彦彬TAN HIKOAKI

Taiwanese and Chinese Restaurant Kokien

台湾・中華料理 好記園

  • Yokohama Motomachi/Yamashita Park, Kanagawa
  • Chinese,Chinese / General / Shokoshu (Chinese Shaozing wine) / Taiwanese

蔡 慶祥SAI KEISHO

After finishing school in China, I started working at a restaurant.

From the age of 20, I trained at Chinese restaurants and worked for 20 years in China. At the time it was tough, but I started with the fundamentals of Chinese cuisine. After this, I came to Japan and worked at a restaurant in Yokohama Chinatown where I offered up Chinese food to Japanese customers. In 2012, I achieved my dream of opening my own restaurant, Kokien, right here in Yokohama Chinatown. I would love for you to come and try my authentic Chinese dishes.

蔡 慶祥SAI KEISHO

Zenkai Kosho

全開口笑

  • Korinbo/Katamachi, Ishikawa
  • Chinese,Chinese / General / Gyoza (dumplings) / Chinese Sosaku (creative)

竹内 公明Komei Takeuchi

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

Gihan Hajimedo

魏飯吉堂

  • Kyoto Station, Kyoto
  • Chinese,Chinese / General

魏 禧之Yoshiyuki Gi

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

Chinese Restaurant Fan-Fahr

中国料理皇華

  • Nagano, Nagano
  • Chinese,Chinese / General / Gyoza (dumplings) / Yum Cha/Dim Sum

磐城 智一Tomokazu Iwaki

A chef learned authentic Chinese food in Hong Kong, and continues to explore cuisine to this day.

He was born in 1981 in Tochigi. At the age of 15, he decided to become a chef and started his training at a Chinese restaurant [Ranranchuja] of Hatsudai, Tokyo. At the age of 21, he decided to go to Hong Kong to learn authentic Chinese cuisine. The head chef introduced him to [Crystal Jade Restaurant]. After that, he was trained through his connections at [Tao Yuan Restaurant], [MR. ZHANG], and [Chiu Chow Dynasty], then returned to Japan at the age of 27. After working at a Chinese restaurant in Tokyo, he started working at the present restaurant as a head chef at the age of 29. He still continues to go to China a few times a year to study.

磐城 智一Tomokazu Iwaki

Din Tai Fung

鼎泰豊(ディンタイフォン)

  • Hakata Station, Fukuoka
  • Dim Sum,Chinese / Gyoza (dumplings) / Yum Cha/Dim Sum / Taiwanese

羽田野 正法Masanori Hatano

The dim sum chef brings life into each xiaolongbao (Eastern Chinese steamed bun).

He was born in 1984 in Fukuoka prefecture. In his school days, he worked part time at a restaurant and found that it was fun to impress people with food. After entering the cooking field, he has been working at [Din Tai Fung] since 2011. He mastered xiaolongbao (Eastern Chinese steamed bun) through his training at the main branch in Taiwan, then has actively worked as the master chef since 2016. He respects each of the procedures to make xiaolongbao, such as size, shape, and thin dough, to bring them life. 

羽田野 正法Masanori Hatano

SZECHWAN RESTAURANT

四川飯店

  • Hakata Station, Fukuoka
  • Szechuan,Chinese / General / Chahan (fried rice) / Szechuan

菅 浩憲Hironori Kan

The Chef's Recommendations

He hands down the traditional taste to the next generation.

He was born in 1962 in Ehime prefecture. After graduating from a culinary school, he entered [SZECHWAN RESTAURANT] in 1981. He started working at the Hiroshima branch, then accumulated training in other branches as well. In 1993, he became the master chef at the Kokura branch when it opened. He was also involved in opening the Matsuyama, Takamatsu, and also with the current Hakata branch in 2011.

菅 浩憲Hironori Kan

Akasaka Nakayama

赤坂中山

  • Akasaka, Tokyo
  • Chinese,Chinese / General / Szechuan / Chinese Yakuzen (medicinal cooking)

叶 鵬Ye Peng

He is creating the taste of Sichuan, his hometown where he was born and acquired his culinary skill.

Born in Chengdu, Sichuan. Under the great influence of his grandfather, a famous chef in Sichuan, he was interested in the culinary world and often cooked for his family. At the age of 24, he opened the Dandan noodles specialty restaurant in Chengdu. Then he opened a Sichuan cuisine restaurant [Akasaka Nakayama] in Japan. He uses all the skills and experience into his dish and creates the taste of the hometown as an owner-chef.

叶 鵬Ye Peng

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