Chinese Chef search result : Page 3

Chinese Restaurant Chanchan 中国酒菜　暢暢 Kishiwada/Izumi/Izumisano/Sennan, Osaka Chinese,Chinese / Shokoshu (Chinese Shaoxing wine) / Yum Cha/Dim Sum / General

井上　靖久INOUE YASUHISA

The Chef's Recommendations

Enjoy authentic, hotel-grade Chinese food at this street side venue.

Born on March 25, 1960, in Kyoto Prefecture. Influenced by parents, who were both true gastronomes, he developed a keen interest in cooking, especially Chinese food, from a very early age. In 1980, he began what would become a 7 year training at restaurant Dunhuang in Yamaguchi Prefecture. He was also deeply impressed by the passionate approach of Chef Kazuo Uchida, his senior at the Hotel New Otani in Osaka (currently serving as chef at the ANA Hotel in Kyoto), which further deepened his commitment to the culinary arts. His downtown restaurant's creed is to make luxury hotel-grade Chinese cuisine easily accessible to all.

井上　靖久INOUE YASUHISA

Yokohama Chinatown Shumien 横浜中華街　秀味園 Yokohama Motomachi/Yamashita Park, Kanagawa Taiwanese,Chinese / Cantonese / Taiwanese / Shokoshu (Chinese Shaoxing wine)

楊　淑信YO NOBUKO

She entered the world of cuisine due to the influence of her husband, a Chinese chef.

She was born in Taiwan. She came to Japan with her husband, also a chef, and opened Yokohama Chinatown Shumien. While her husband managed the restaurant, she got the idea to serve Taiwanese food, and began to study Taiwanese cooking. From 1990 onward she proudly added Taiwanese dishes to the menu and took over the management, serving as the smiling public face of the establishment.

楊　淑信YO NOBUKO

Manchinro Main Store 萬珍樓　本店 Yokohama Motomachi/Yamashita Park, Kanagawa Cantonese,Chinese / Cantonese / Chinese Tea / Shokoshu (Chinese Shaoxing wine)

鐘　徳輝SHO TOKUKI

Innovative Chinese food from a veteran Chef's inspired sensibilities

Born in 1961 in Hong Kong. He loved eating from a young age, and, inspired by chefs serving up delicious food, decide to pursue the culinary arts. He worked as a head chef at two restaurants in Hong Kong, and started up restaurants in Shanghai as well. His diverse sensibilities in cuisine have been the subject of widespread praise. In 1983 he was invited to Japan. After working a number of head chef positions, he took a job as head chef at "Manchiro" main branch. Building on his legend, he continues to innovate and build on old ideas, creating new and imaginative Chinese food that is very well received.

鐘　徳輝SHO TOKUKI

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

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

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

The Chef's Recommendations

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

Akasaka Shisen Hanten 赤坂　四川飯店 Nagatacho, Tokyo Szechuan,Chinese / General / Szechuan / Chinese Tea

陳　建太郎CHIN KENTARO

Following in his father's footsteps, he is proactively involved in spreading the joy of Sichuan cuisine

In 1979, he was born in Tokyo as the eldest son of Chen Kenichi. His grandfather, the late Chen Kenmin, was the person who first introduced Sichuan cuisine to Japan. After graduating from Tamagawa Academy, he entered "Akasaka Shisen Hanten". After that, he trained in Shibuya's "Szechwan Restaurant Chen", and studied overseas in Sichuan province for two and a half years to thoroughly learn about Sichuan cuisine at the place of its birth. Currently, he actively participates in various activities, such as TV programs and events as the third-generation chef of Shisen Hanten.

陳　建太郎CHIN KENTARO