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1 - 19 of 19 chefs

Labs restaurant

ラボス食堂

  • Akihabara, Tokyo
  • Innovative/Fusion,Sosaku (creative) / General / Western Sosaku (creative cuisine) / Wine

谷井 要介Yosuke Tanii

Mr. Tanii spends his days providing guests with food experiences that they have never experienced before.

He was born in Kanagawa. Impressed by the fact that dishes can be made completely different by attention to detail and meticulous work, he became interested in the job of a chef. He trained at restaurants and wine bars to hone his culinary skills. In March 2022, he became independent and opened Labs restaurant as the owner. "With the concept of a restaurant that pursues the combination of drinks and food, we want to offer our guests a dining experience they have never had before," he says.

谷井 要介Yosuke Tanii

HILLS CLUB

HILLS CLUB

  • Marunouchi, Aichi
  • Creative,Sosaku (creative) / General / Yakiniku (grilled meat) / Steak

武田 茂雄Shigeo Takeda

Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."

Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.

武田 茂雄Shigeo Takeda

Pengin Shokudo

辺銀食堂

  • Miyako Island/Ishigaki Island, Okinawa
  • Creative,Sosaku (creative) / Okinawa Cuisine / Chinese Sosaku (creative cuisine) / International/Fusion

辺銀 暁峰Gyoho Pengin

He used to cook for his family. Now he cooks to see the smile of many guests.

He was born in 1963 in Xian, China. He used to cook for his family since he was very young, as his parents were busy. He once actively worked as movie still photographer, but he decided to enter the cooking field to make many people happy with his tasty cuisine. He came to Japan when he got married to his wife, Airi. After training at a ramen noodle shop, he moved to Ishigaki-Jima Island in 1999. The next year, he opened [Pengin Shokudo] to spread the deep savory taste of [Ishigaki-jima Chili Oil], which has attracted many people. 

辺銀 暁峰Gyoho Pengin

Kochu no Tenchi

壺中の天地

  • Oita, Oita
  • Creative,Sosaku (creative) / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)

甲斐Kai

Using the high expectations and hopes of those around him as a source of motivation, he forges his own path

He was born in Oita Prefecture in 1970. His parents ran a “fugu (blowfish) restaurant and Japanese restaurant” and he grew up in a family of dyed-in-the-wool chefs. As he was raised in constant contact with the culinary world and delicious food from early on, he was naturally aware of the fact that he too would become a chef. After graduating from university, he studied mainly fugu and Japanese dishes, then, in his 30s, sought to make a further leap in his development and gave Western cuisine a try. His insatiably curious mind, which did not stop at Japanese cuisine, continues to create new and spirited dishes.

甲斐Kai

Restaurant Sunpeer

レストラン サンピア

  • Nanjo, Okinawa
  • Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / General

仲宗根 弘二Koji Nakasone

Welcomes guests with the goal of promoting local cuisine.

Mr. Koji Nakasone was born in 1964 in Okinawa Prefecture. Chef Nakasone was inspired to become a chef after watching a TV program about Japanese cuisine. This show left a deep impression on him, leading him to aspire to become a chef so that he could move people with his own cooking. After building up his career experience in Okinawa hotels, Chef Nakasone took the role of head chef at [Restaurant Sunpeer]. He works in the kitchen to spread the word to visitors from all over about the quality of Okinawa's local vegetables and the delicious ways to prepare them.

仲宗根 弘二Koji Nakasone

TWO ROOMS GRILL | BAR

TWO ROOMS GRILL | BAR

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Western Sosaku (creative cuisine) / Steak / Seafood

マシュー クラブMatthew Crabbe

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.

マシュー クラブMatthew Crabbe

#Nikutoieba Matsuda Nara Main Branch

#肉といえば松田 奈良本店

  • Kashihara, Nara
  • Creative,Sosaku (creative) / Sushi / Sukiyaki (hot pot stew) / Steak

増田 真志Shinji Masuda 

Offering a variety of elaborate dishes prepared with local Nara ingredients.

Mr. Masuda was born in 1984 in Nara. He started his career as a chef when he was 23 years old. After honing his skills at several restaurants, including an Italian restaurant, he opened a steak restaurant in Nara at 31. He is fascinated by the splendor of the brand beef Yamato Beef, which Nara is proud of. Later, at a newly opened yakiniku (Japanese BBQ) restaurant, he learned to handle beef in general, including hormone (offal meat) and butchery. Then, as the culmination of his career, he opened #Nikutoieba Matsuda. It has been up to the present after the relocation and renewal in November 2022.

増田 真志Shinji Masuda 

Restaurant DESTINA

Restaurant DESTINA

  • Hibiya/Yurakucho, Tokyo
  • Innovative/Fusion,Sosaku (creative) / French

上野 宗士Soshi Ueno

Mr. Ueno is a wise chef who worked at famous restaurants in Paris and Japan.

He was from Kumamoto. After graduating from Tsuji Culinary Institute of France, he trained in Minami-Aoyama before going to France. While in France, he honed his skills at Restaurant Les Ambassadeurs in Paris. After returning to Japan, he served as sous chef at BEIGE Alain Ducasse Tokyo under the tutelage of Mr. Alain Ducasse. He also served as executive chef at Le Comptoir de Benoit Osaka. He has established his unique French cuisine, which preserves the basics but adds Japanese elements with soy sauce and miso. This talented chef continues to attract visitors with his sophisticated cuisine.

上野 宗士Soshi Ueno

Kappo Kawada

割烹かわだ

  • Toranomon, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / International/Fusion

川田 慶介Keisuke Kawada

With his motto of "making people smile through food," Mr. Kawada offers exquisite kappo cuisine, which he learned completely on his own.

He was born in 1984 in Kanagawa. Since his mother was a lecturer in a cooking class, cooking has been familiar to him since he was young. Sometimes, he cooked at home and behaved to his family. While working as a company employee in another industry, he studied cooking completely on his own. He attracted many guests at home or in the business trip kitchen. In October 2023, he opened Kappo Kawada. With his motto of " making people smile through food," the restaurant is a place where people can enjoy the space and time created by his personality and character.

川田 慶介Keisuke Kawada

Kyoto Fusion Restaurant Les Confluents

京フュージョン レ コンフリュアン

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)

田村 和儀Tamura Kazuyoshi

The Chef's Recommendations

Mr. Tamura has been devoted to cooking and has accumulated diligent and steady training.

He was born in 1993 in Osaka. Because of his love for "eating," he aspired to become a chef. After graduating high school, he entered Ecole Tsuji Osaka and studied at the Master College of French and Italian Cuisine. After graduation, he worked for about 2 years at Restaurant Lille and about 7 years at Restaurant Difference, where he honed his skills as a chef. In 2021, he was selected as a chef at Les Confluences, where he continues demonstrating his skills.

田村 和儀Tamura Kazuyoshi

pentolaC

pentolaC

  • Azabu-Juban, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine

山? 真人 Masato Yamazaki

Mr. Yamazaki chose the most familiar and creative job of his life.

He was born in 1984 in Niigata. Started his career at a restaurant in Tokyo in 2006. Since then, he has worked as a head chef and in business development at various restaurants. In 2012, he opened Y in Ebisu, Tokyo. After about 3 years in business, he went to overseas. Experienced in starred restaurants in various countries and returned to Japan. As a freelance chef, he also worked as a pop-up chef, caterer, and consultant. In 2023, he joined pentolaC, because of the enthusiasm of the owner and a legend in the world of impersonators, Mr. Croket.

山? 真人 Masato Yamazaki

Secrets By Seashore

浜辺のかくれんぼ Secrets by Seashore

  • Kaihin-Makuhari, Chiba
  • Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Curry / Coffee

T・ヨッコT. Yokko

The Chef's Recommendations

There are reasons why you are as healthy as you are.

This is the idea that the food that is put into their body will have the greatest effect on the lifestyle of a person over a long period of time--from when they are a baby until when they reach adulthood. An environment where cooking is close to her has been with her for as long as she can remember. And thankfully, she says, she was very healthy. Her unchanging desire is to pass on things that she has received.

T・ヨッコT. Yokko

Japanese Restaurant Ryo

Japanese Restaurant りょう

  • Miyazaki City, Miyazaki
  • Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / Local Japanese Cuisine

吉岡 良祐Ryosuke Yoshioka

The Chef's Recommendations

He wrote that his dream was [to be a chef] in a graduation essay.

He was born in 1979 in Miyazaki prefecture. He liked cooking since he was small, and he wrote that his dream was [to be a chef] in a graduation essay. He was showing his aptitude as a chef by going to a cooking school and cooking for his family, etc. He started training at the age of 15, then actively worked at various restaurants including [Nadaman] in Osaka and [Phoenix Resort]. In April 2014, he opened [Japanese Restaurant Ryo] where guests can casually enjoy Japanese cuisine.

吉岡 良祐Ryosuke Yoshioka

Gotemba Restaurant Kuishinbogomi

御殿場レストラン くいしんぼ五味

  • Gotenba/Susono, Shizuoka
  • Creative,Sosaku (creative) / General / French / Italian

五味 正博Masahiro Gomi

The influence of his father, who worked in the food industry, led him to become a chef

He was born in Tokyo on October 25th, 1956. When he was a child, his bread factory manager father told him, "You never miss a meal if you work in a job related to food." This prompted him to take an interest in food-related jobs. He decided to try and become a chef because he liked eating and cooking. He built up experience by working at restaurants and hotels in Odawara, Hakone, and Kariya. He set up Gotemba Restaurant Kuishinbogomi in 1996, where he displays his talents as chef-owner.

五味 正博Masahiro Gomi

Sosaku Kushiage Tsuda

創作串揚げ つだ

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • Creative,Sosaku (creative) / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

津田 猛TSUDATAKESHI

The Chef's Recommendations

Bringing a new style of making kushiage

After studying French cuisine for 5 years, he took an interest in kushiage (deep fried food on skewers), and studied for 10 years at the Michelin one star restaurant Rokkakutei, in Osaka and Tokyo. In order to bring delicious kushiage to Aichi Prefecture as well, he opened this restaurant on March 4th, 2013.

津田 猛TSUDATAKESHI

GRIDDLE FORCE Itsuraku

GRIDDLE FORCE 逸楽

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Creative,Sosaku (creative) / Teppanyaki (iron griddle grilling) / Wine / Western Sosaku (creative cuisine)

吉田 真也Shinya Yoshida

The Chef's Recommendations

Through experience in a variety of restaurants, he has honed his culinary and arrangement skills

He was born in Shiga Prefecture in 1979. As he had always loved eating, he started working part-time at a restaurant when he was student. There, he experienced the joy of cooking and decided to seriously aim for a professional culinary career. After graduation, he started working at the same restaurant. Following that, he honed his culinary skills at a variety of restaurants, hotels, and izakayas (Japanese-style bar). He says that his experience of that period comes in useful for things like cooking techniques and arrangement. Under the motto, [A restaurant that brings smiles to customers' faces.] he works tirelessly on menu development.

吉田 真也Shinya Yoshida

Chiso Yamatoya

馳走やまとや

  • Hakata Station, Fukuoka
  • Creative,Sosaku (creative) / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

島子 裕朗SHIMAGO HIROAKI

Enjoyed meeting and connecting with customers since working parttime

Born in Fukuoka in 1981. When he was still a student working in a Japanese restaurant, entertaining and chatting merrily with drinking customers, he starting to think about about making it into his future. While working at various Japanese teppanyaki (grill) restaurants and izakaya (Japanese-style pubs), he came to work at Chiso Yamatoya as a chef four years ago. Currently he works as both a chef and manager.

島子 裕朗SHIMAGO HIROAKI

Ricos KITCHEN

Ricos KITCHEN(リコス・キッチン)

  • Ebisu, Tokyo
  • Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / French / Italian

夏目 治樹NATSUME HARUKI

He draws out the deliciousness of his ingredients using culinary techniques from Italian to French, and sometimes even Japanese

Born in 1970, in Tokyo. When he was in elementary school his parents took him to a yakiniku (grilled meat) restaurant, where he was so moved by the stylish and delicious world of cuisine that he aspired to become a chef himself. After graduating from culinary school he went to work for the Hilton Hotel. He worked in a variety of kitchens for four years, then went to work for restaurants specializing in Italian cuisine. Then he became a chef at Tim's NY in Ebisu. He met our owner around then, and in 2000 in opened Ricos Kitchen with him, where he works still.

夏目 治樹NATSUME HARUKI

Kakiya

牡蠣屋

  • Miyajima, Hiroshima
  • Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / Oyster

林 祐司HAYASHI YUJI

The Chef's Recommendations

I proceeded to this path wishing to experience the family business, Oysterbar.

He was born on April 14th, 1958, in Miyajima, Hiroshima. His parents ran an oyster bar, and since childhood he has been familiar with the world of food. Gradually he began to wish to be a cook and started to train in the culinary arts. For a long time he worked as an oyster chef, and now he runs "Kakiya". Every day, he grills oysters in the restaurant and his skillful manipulation gathers favorable responses not only from local regular customers, but also from tourists who come from far away.

林 祐司HAYASHI YUJI

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