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21 - 40 of 58 chefs

ShiJiaCai

施家菜

  • Sannomiya, Hyogo
  • Chinese,Chinese / Szechuan / Cantonese / Chinese Sosaku (creative cuisine)

山本 孝YAMAMOTO TAKASHI

Our chef seeks to push Chinese cuisine into the gourmet, drawing out the true flavors.

Born in Kobe city, Hyogo prefecture in 1963. It was while helping out part-time at the Chinese restaurant where his mother worked that his obsession with Chinese cuisine was born. At the age of 20 he set his heart on becoming a professional cook, and studied at a major, long-established Chinese restaurant chain with branches all over Japan before exercising his talents in the kitchens of famous top-flight hotels in Kobe and Yokohama. Later, he met the current owner of 'ShiJiaCai' at a different restaurant, and became involved in starting up the restaurant, which opened in June 2013. He is now head chef.

山本 孝YAMAMOTO TAKASHI

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

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

Ryukyu Chinese Dining Tama

琉球チャイニーズダイニング TAMA

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Chinese,Chinese / Okinawa Cuisine / General / Wine

玉代勢 文廣TAMAYOSE FUMIHIRO

The Chef's Recommendations

After grappling with Japanese and vegetarian cuisine, our chef Tamayose brings you the flavors of his home

Born in 1971, a native of Okinawa. After graduating from high school he spent a year attending culinary school, then honed his skills for five years at the formal Japanese restaurant Munakata in Ginza (now Shinbashi). After that he studied traditional vegetarian cuisine at Engakuji in Kita-Kamakura for three years, said to have been founded in 1282, before becoming head chef at Dedesuke where he served eight. In 2007 he opened Ryukyu Chinese Dining Tama. In 2009 he also started up Bio Wine & Food Tama in Marunouchi.

玉代勢 文廣TAMAYOSE FUMIHIRO

Chi-Fu

Chi-Fu

  • Nishitenma, Osaka
  • Chinese,Chinese / General

東 浩司AZUMI KOJI

The Chef's Recommendations

This pioneer of tomorrow's Chinese cuisine walks his own path, with techniques that combine logic with sensitivity

Born in 1980, he started down the path to becoming a chef at the age of 20, working for six years at Ishingo in Akasaka, then as head chef of the restaurant Bifun Azuma in Shimbashi for six years, before opening this restaurant in 2012. He is now the representative of Chi-Fu Bifun Azuma. "I prepare a number of hooks to pluck at the heartstrings of my customers for each sitting." This young chef possesses logic grounded in certainty, allowing him to blaze new trails. The motto inscribed in his kitchen is "There is no better way for me to live. This is my path."

東 浩司AZUMI KOJI

Ryuen

龍圓

  • Asakusa, Tokyo
  • Chinese,Chinese / General / Chinese Sosaku (creative cuisine)

栖原 一之Kazuyuki Suhara

The Chef's Recommendations

Deeply moved by the flavors he encountered at a wellknown former restaurant, he chose the world of Chinese cuisine without hesitation

Born in Tokyo in 1964. When he was in elementary school his father took him to the former famous chinese restaurant Dai Ichiro. The impact of the shark fin soup he had there would lead him to choose his career path later. From the age of 21 he trained at a Shanghai-style restaurant in the city, and at the age of 28 he opened Ryuen in his native Asakusa. At first it was mainly a noodle shop, but after exchanging ideas with chefs of specializing in a variety of cuisines, it changed into its present creative Chinese food style. It has been open for 20 years now and it continues to evolve.

栖原 一之Kazuyuki Suhara

La Vista Hakodate Bay Seafood Chinese Cuisine KAI FOO ROU

ラビスタ函館ベイ 海鮮中華料理 海風楼

  • Hakodate, Hokkaido
  • Chinese,Chinese / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / General

福島 和弘Kazuhiro Fukushima

He puts affection in each dish, bringing out the original tastes of the ingredients.

He was born in 1983 in Aomori prefecture. As his parents were busy working, he often cooked since he was a child, and naturally entered the cooking field. When he entered Hakodate Junior College, he was busy studying at the Department of Food Science Nutrition in the daytime, and at its culinary school at night. After accumulating experience as a Chinese chef at a hotel in Hakodate city, he entered [Seafood Chinese Cuisine Kaifuro] in 2010. Currently, he puts affection in each beautifully-finished dish, bringing out the original tastes of the ingredients.

福島 和弘Kazuhiro Fukushima

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

The Chef's Recommendations

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

Kyoto Chinese Restaurant  Seikaen

京都 中華料理 清華園

  • Kyoto Station, Kyoto
  • Chinese,Chinese / General / Gyoza (dumplings) / Chinese Sosaku (creative cuisine)

清水 悟Satoru Shimizu

Wants to make many people happy through his dishes.

He was born in 1959 in Kyoto. He often cooked dinner for his brothers since he was a child. As he enjoyed making his beloved family or friends happy with his food, he became fond of cooking. He decided to make something he liked into his job, and went to a cooking school after graduating from high school. After having training at renowned Chinese restaurants in Kyoto, such as Chugoku Hanten, Chinese Restaurant Hakuho, and Park Hotel Tenshin Hanten, he opened [Seika En] at the age of only 23.

清水 悟Satoru Shimizu

Nakayama-tei Labo

中山邸Labo

  • Chikusa/Imaike/Ikeshita, Aichi
  • Cantonese,Chinese / Chinese Sosaku (creative cuisine) / Chinese Sosaku (creative cuisine) / Wine

中山 哲夫Tetsuo Nakayama

A Chinese cuisine master who continues to pursue sophisticated new Chinese food.

Mr. Nakayama is a native of Toyama Prefecture. He gained experience as the head chef of the Chinese Table Starlight at Hotel Okura Tokyo. Later on, he was appointed as executive chef of Tohkalin Chinese Cuisine at Hotel Okura Restaurant Nagoya, polished his skills on the path of Chinese cuisine for a long time. He creates ingenious dishes with proven techniques. While keeping the methods of traditional Chinese cuisine, he also incorporates new tastes. He is a chef who always pursues new, innovative, and delicate flavors.

中山 哲夫Tetsuo Nakayama

CINA New Modern Chinese

CINA New Modern Chinese

  • Ebisu, Tokyo
  • Chinese,Chinese / General

八木 洋一郎Yoichiro Yagi

Impressed with the service of a restaurant, Mr. Yoichiro Yagi wanted to become a server. 

Mr. Yoichiro Yagi started his career as a Japanese chef, but he wanted to become a server after receiving exceptional service at a restaurant. He worked as a manager and supervisor at Italian, Spanish, Mexican, and American restaurants, then joined the current company. After being involved in launching a new restaurant as its manager, he became its general manager three years ago. While working with a world-famous chef, he received advise to provide the type of service he thought he would like to receive as a guest, which has become his policy. 

八木 洋一郎Yoichiro Yagi

Gyoza-Dokoro Sukemasa Kyoto Tower Sando branch

ぎょうざ処 亮昌 京都タワーサンド店

  • Kyoto Station, Kyoto
  • Gyoza (dumplings),Chinese / Gyoza (dumplings)

今西 貴広Takahiro Imanishi

The Chef's Recommendations

His restaurant serves only gyoza (dumpling). That is why he really seriously works at it.

He was born in 1980 in Osaka. After working as a server for 17 years, he is currently working in the kitchen. As his restaurant offers only gyoza (dumpling), he sticks to serving it in a perfect condition with a beautiful brown color to meet the expectations of the guests visiting the restaurant for special [Wa-Gyoza (Japanese style dumpling)] made with local ingredients from Kyoto. He is working hard every day to serve his gyoza to many guests. 

今西 貴広Takahiro Imanishi

Chinese Tapas Renge

Chinese Tapas Renge

  • Ginza, Tokyo
  • Chinese,Chinese / General / Shanghai / Wine

西岡 英俊NISHIOKA HIDETOSHI

The Chef's Recommendations

Our chef studied under the late Huiren Wang of Chef's, and chose to purse Chinese cuisine

Born in 1972, a Tokyo native. After graduating from high school, he worked for a year at a confectionery before going on to culinary school. While he was attending he trained for five years under the late chef Huiren Wang of Chef's restaurant. After that he acquired experience with Spanish, Italian, and Japanese cuisine in New Zealand, before coming to work at Chef's himself. After retirement he worked as a consultant for restaurants while studying business management. He opened Chinese Tapas Renge in August 2009.

西岡 英俊NISHIOKA HIDETOSHI

Bankoden Akihabara UDX shop

盤古殿 秋葉原UDX店

  • Akihabara, Tokyo
  • Chinese,Chinese / General / Yum Cha/Dim Sum / Chinese Sosaku (creative cuisine)

テンTen

Chef who wants many people to enjoy authentic flavors.

Chef Ten creates superior Chinese cuisine at this restaurant by utilizing techniques he learned through his training in China. He is particular about each ingredient, and selects high-quality ingredients from all over the world. Puts all his effort into his food every day, in order to have his customers spend unforgettable moments by enjoying true deliciousness.

テンTen

Gyoza no Terui

餃子の照井

  • Fukushima City, Fukushima
  • Gyoza (dumplings),Chinese / Teppanyaki (iron griddle grilling) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen)

佐藤 吉則SATO YOSHINORI

Here we deliver the heart and flavour of "Terui" that has been passed down from the previous generation.

He was born in 1949 and is from Hiroshima. After the war, his mother and father opened up a Japanese restaurant. Afterwards, his father tried to recreate the Chinese dumplings (gyoza) he had during his time in the army. After trial and error, they started a restaurant specializing in gyoza that his son continues to this day. With each carefully-crafted gyoza, they deliver the heart and flavour of the previous generation.

佐藤 吉則SATO YOSHINORI

Sazenka

茶禅華

  • Hiroo, Tokyo
  • Chinese,Chinese / General

川田 智也Tomoya Kawada

He would like to express the wealth of Japan using Chinese techniques

He was born in 1982 in Tochigi. Ever since he can remember, he liked Sichuan cuisine such as tantanmen, mapo tofu and bon bon chicken, and he wrote "I will become a professional chef" in the yearbook of his kindergarten. He started working part-time at [Azabu Choko] in 2000 and became a full-time staff in 2002. He polished his skills for 10 years there. Then he started working for [Nihonryori RyuGin] to learn techniques to make the most out of Japanese ingredients. He participated setting up the Taiwan branch [Shoun RyuGin] as well. After coming back to Japan, he opened [Sazenka] in February 2017 after a preparatory period.

川田 智也Tomoya Kawada

Hakone Sengokubara Chinese Restaurant Taigen

箱根仙石原 中国料理 太原

  • Hakone/Gora, Kanagawa
  • Chinese,Chinese / General / Chinese Sosaku (creative cuisine)

斉藤 誠Makoto Saito

The Chef's Recommendations

A chef who creates a refined flavor by using the knowledge and techniques he has built up over the years.

He was born in Miyagi Prefecture on March 7, 1959. After graduating high school, he learned the basics of Chinese cuisine at a hotel in Sendai City, as well as in a Chinese restaurant in Gifu. Afterwards, he was made the Assistant Head Chef at a rather famous hotel's Chinese restaurant. Intending to set out on his own, he then furthered his craft in Yokohama's Chinatown area and finally in 1989, he opened [Chinese Restaurant Taigen] in Hakone. As a result of feeling a bit cramped there, he reopened the shop in 2000 in Sengokubara. From there, he gained popularity thanks to word of mouth from my regular customers.

斉藤 誠Makoto Saito

Taiwan Home-style Small Plate Dishes Arisan Jo Landmark Tower

台湾家庭小皿料理 阿里山城 ランドマークタワー店

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

李 栄RI EI

Became a chef because he wanted to master the culture of traditional cooking

He was born in 1971 in Sichuan Province, China. He studied at a cooking school specializing in Sichuan cuisine in order to really study the art of traditional Chinese cooking culture. After graduating in 1991, he worked at restaurants there. Upon finishing his training, he came to Japan in 2008. He started working in 2009 as a chef at Taiwan Home-style Small Plate Dishes Arisan Jo Landmark Tower and still works there today.

李 栄RI EI

Taiwanese and Chinese Restaurant Kokien

台湾・中華料理 好記園

  • Yokohama Motomachi/Yamashita Park, Kanagawa
  • Chinese,Chinese / General / Shokoshu (Chinese Shaoxing 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

Chinese Taiwan Restaurant Misen

中国台湾料理 味仙

  • Chikusa/Imaike/Ikeshita, Aichi
  • Chinese,Chinese / General / Taiwanese

森岡 裕貴MORIOKA YUKI

With steam and speed, this chef offers up Chinese Taiwan cuisine.

I was born in June, 1983 in the city of Hakodate in Hokkaido Prefecture. I was influenced by my father, who ran an Izakaya, and so after I graduated from high school, I decided to learn the ropes of the service industry at a local Japanese-style restaurant. I entered the world of Chinese Taiwan cuisine in 2009 when I started working at Chinese Taiwan Restaurant Misen, thanks to a family connection. I learned by watching Sho, a veteran who showed me how to utilize steam and speed, a style of cooking which is very different from Japanese-style cuisine. It was a period of diligent training for me and I spent my days polishing my skills in the kitchen.

森岡 裕貴MORIOKA YUKI

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