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1021 - 1040 of 1799 chefs

Sushi Aoyagi

すし青柳

  • Marunouchi, Tokyo
  • Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)

杉森 智樹Tomoki Sugimori

Mr. Sugimori attracts customers with the finest Edomae Sushi and Japanese cuisine, where expert skill and creativity are applied.

He was born in 1972 in Tokyo. The head chef and manager of Sushi Aoyagi. The sushi chef is a job that allows him to do what he has loved since childhood, "making things" while interacting with people. He honed his skills at sushi restaurants in the Tokyo metropolitan area, including Sushiya no Kanpachi, where he learned the art of Edo-mae techniques and Japanese cuisine. In 2017, he was appointed to his current position in recognition of his skills. Since then, he has welcomed guests from Japan and abroad at a long-established hotel located at the gateway to Tokyo, treating them to stylish courses that blend sushi and Japanese cuisine with seasonal dishes.

杉森 智樹Tomoki Sugimori

atelier Morimoto XEX Teppan

atelier 森本 XEX 鉄板

  • Roppongi, Tokyo
  • Teppanyaki,Yakiniku/Steak

森本正治Masaharu Morimoto

Mr. Morimoto traveled to the United States to witness the sushi boom with his own eyes, then became a chef who gained attention in Japan and the United States.

He is from Hiroshima. He gained fame as the third-generation "Iron Chef of Japanese cuisine" in the TV show "Iron Chef" and as the only Japanese chef in the American version, "Iron Chef America." He continues to enjoy immense popularity in the United States to this day. With numerous restaurants worldwide, including its flagship location designed by Mr. Tadao Ando, the New York branch has been adored by celebrities worldwide since its opening. The restaurant is located in Roppongi on Stars and Stripes Avenue and is personally curated by Mr. Morimoto himself.

森本正治Masaharu Morimoto

Higashiazabu Ito

東麻布 いと

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

伊東 彰Akira Ito

The passion to breathe new life into Japanese cuisine, cultivated at renowned restaurants and honed abroad.

Mr. Ito was born in 1986 in Miyazaki. Influenced by TV shows and manga during junior high school, he aspired to become a chef and went to a high school with a culinary course. After graduation, he moved to Tokyo and joined the prestigious Japanese cuisine restaurant Nadaman. He then trained under his master at renowned restaurants in Kagurazaka and Izu, gaining valuable experience over 10 years. Furthermore, he expanded his vision overseas and spent five years in Hong Kong. Upon returning to Japan and a period of preparation, he opened Higashiazabu Ito, a fusion-style Japanese cuisine restaurant.

伊東 彰Akira Ito

Yakiniku MOCHIO -Exquisite Kobe beef-

焼肉もちお

  • Omotesando/Aoyama, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

阿部 翔太Shota Abe

Mr. Abe continues to refine the technique of cutting meat for better taste by distinguishing the quality of meat.

He was born in 1991 in Miyagi. Moved to Tokyo after graduating from university. While working at high-end Japanese black beef yakiniku restaurants such as Ushinokura and Ushikuro, he became fascinated with the world of " artisanship," which involves refined techniques that determine the deliciousness of yakiniku, including how to select high-quality meat and how to cut meat without putting stress on it. He has been the head chef at Yakiniku Mochio since its opening, sharing Mr. Kitano's passion for "high-quality meat with better taste."

阿部 翔太Shota Abe

Private & Partyspace Ryuduki

Private & Partyspace Ryuduki

  • Kinshicho/Sumiyoshi, Tokyo
  • Dining Bar,Dining bar / General / Sushi / Teppanyaki (iron griddle grilling)

髙田 航一Koichi Takada

The Chef's Recommendations

Mr. Takada makes the most of his experience and welcomes guests with dishes prepared with care and attention to detail.

He was born in 1971 in Miyazaki. He trained in the Western food department of a hotel. After working at Patisserie in Jiyugaoka, he served as a sous chef at an embassy in Aoyama Tokyo, learning French cuisine and cuisine from all over the world. After serving as a sous chef at an Italian restaurant in Tokyo and working at "Ore no French" and "Ore no Italian" affiliated restaurants, he joined the current company in October 2019. He is a general manager of the cooking department of restaurants such as REGINA and Ryuduki TEPPAN.  

髙田 航一Koichi Takada

Niku Ebisu 89BAL

肉えびす 89BAL

  • Ebisu, Tokyo
  • Bistro,Italian/French / General / Steak / Western Sosaku (creative cuisine)

山瀬 健策Kensaku Yamase

The Chef's Recommendations

A "Meat Master" uses various approaches to convey the deliciousness of meat.

Mr. Yamase was born in 1967 in Kumamoto. He grew up watching his parents running a ranch and started his own food wholesale company. After meeting the current owner through a mutual acquaintance, he was involved in establishing Waniku 89BAL, the predecessor of Niku Ebisu 89BAL, in 2015. Currently, he is also a chef and is active in many fields as a meat professional to spread the deliciousness of carefully selected meat from all over the country, including Kikuchi Beef, raised at his parent's ranch.

山瀬 健策Kensaku Yamase

Piopiko

Piopiko

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Mexican/Central American,Global/International / Mexican/Central American / Asian Creative Cuisine / Cocktail

上北 哲也Tetsuya Uekita

Fascinated by Mexico's unique flavor, Mr. Uekita deepened his cuisine exploration.

He was born in 1983 in Osaka. Being fascinated by the delicious vegetables his grandmother grew when he was a child was the starting point for his career as a chef. Upon graduating from university, he moved to the United States. While receiving agricultural training, he worked with Mexicans and was introduced to Mexican food. After returning to Japan, he started his career as a chef at a Japanese restaurant in Osaka, gaining experience in various genres such as cafes and Italian. In 2020, he was appointed chef of Piopiko in Ace Hotel Kyoto, as his solid skills and multinational experience were in high demand.

上北 哲也Tetsuya Uekita

MUSIUM

MUSIUM

  • Roppongi, Tokyo
  • Dining Bar,Dining bar / Cocktail / Whisky

梶原 威志Takeshi Kajiwara

Mr. Kajiwara is a bartender with various faces, offering conversation and drinks unique to the bar.

He was born in 1972 in Oita. While studying design at university, he began working part-time as a bartender. After graduation, he worked as an art director but also continued to hone his skills as a bartender, obtaining "Whiskey Professional" certification as a "Whiskey Connoisseur." He has diverse backgrounds, such as organizing his own band with deep knowledge of music. With a three-way approach featuring drinks, art, and music, he entertains guests who visit the bar.

梶原 威志Takeshi Kajiwara

DepTH brianza

DepTH brianza

  • Azabu-Juban, Tokyo
  • Italian,Italian/French / Italian

奥野 義幸Yoshiyuki Okuno

Mr. Okuno presents his cultivated "depth" in the restaurant where "everyone is the main character."

He was born in 1972 in Wakayama. Raised in a ryotei restaurant, he studied business administration at a U.S. university and worked in the real estate industry before entering the culinary industry. He first served at an Italian restaurant in Tokyo and then moved to Italy. He returned to Japan after studying at eight restaurants in all regions of Italy. In 2003, he opened Ristrante la Brianza; it relocated to Roppongi Hills in 2016 as La Brianza. He then opened DepTH Brianza in Azabudai Hills in November 2023. In addition to his seven restaurants in Tokyo, he also produces restaurants and teaches cooking in Japan and abroad.

奥野 義幸Yoshiyuki Okuno

Ajikitcho Bunbuan

味吉兆 ぶんぶ庵

  • Honmachi/Sakaisujihonmachi, Osaka
  • Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

三船 桂佑Keisuke Mifune

The Chef's Recommendations

A chef who has loved cooking since childhood

Born in Fukuoka Prefecture on September 28th, 1985, Chef Mifune loved cooking ever since he was a kid, and went on the study at Nakamura Culinary School in Fukuoka with the hopes of making it a career. He loves all kinds of cooking and had a hard time deciding on a specialty, but when in school he resolved to follow that path of traditional Japanese cuisine. Afterwards, he trained at Ajikitcho Daimaru for five years before transferring to Ajikitcho Bunbuan when it opened. He started out there as a regular cook, but was made head chef after gaining experience and demonstrating great ability. About one year late, he is still showing of his talents in that role.

三船 桂佑Keisuke Mifune

il Cardinale

il Cardinale

  • Ginza, Tokyo
  • Italian,Italian/French / Italian / Pasta / Wine

菊地 将太Syota Kikuchi

Mr. Kikuchi offers authentic Italian cuisine that not only focuses on taste but also on the presentation of each dish.

He was born in 1992. During high school, he worked part-time at a local Italian restaurant, and there he discovered the joy of cooking. After graduating high school, he attended a two-year cooking school. Then, through a friend's referral, he started working at Miyoshi Corporation's group company, Cardinal Co., Ltd. After that, he worked at "Sabatini at Daimaru Tokyo" and learned the foundations of Italian cuisine there. In 2020, he moved to the sister restaurant "il Cardinali Ginza" as a chef, and three years later, he became the head chef. While carrying on the flavor of "il Cardinale Ginza main branch", he wants to create his own unique dishes.

菊地 将太Syota Kikuchi

Honmachi Saryo

本町茶寮

  • Inuyama, Aichi
  • Japanese,Japanese / Local Japanese Cuisine / Wagashi (traditional Japanese sweets) / Soft Ice Cream

久世 高裕Takahiro Kuze

The Chef's Recommendations

Mr. Takahiro Kuze has worked in the food service to boost the local tourism economy.

He was born 1981 in Aichi Prefecture. In an effort to liven up his city, Mr. Kuze started setting up his own food stall at events such as the Inuyama Festival, and was able to learn practical restaurant management and service skills from on-the-ground experience. In 2014, he opened [Honmachi Saryo] with the conviction that an effort to boost the tourism economy shouldn't be based on tax incentives. The tea house has created a photo-worthy menu, focusing on dengaku (grilled miso skewers), which is gaining popularity as an affordable yet delicious treat of Inuyama.

久世 高裕Takahiro Kuze

Sushisai Wakichi

鮨菜 和喜智

  • Maruyama Park, Hokkaido
  • Sushi,Japanese / Sushi

田村 光明Mitsuaki Tamura

The Chef's Recommendations

Encounter the world of sushi greatly chenged his life

Born 1970 in Otaru, and grew up in Sapporo. Dropped out of college, and went to Tokyo. For a quick job, he started working as a dish washer at a mass-production sushi store as a part-time job. There, he was promoted from part-timer to employee. He discovered sushi here, and then trained at [Sushi Hisashi] in Seta. After six years of training, he returned to his hometown Hokkaido. He opened [Sushisai Wakichi] at 32 years old. The restaurant was renovated in 2007, and he started the current Omakase-only style.

田村 光明Mitsuaki Tamura

L'aisance

L'aisance

  • Fukui City, Fukui
  • French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

吉川 正裕Masahiro Yoshikawa

Mr. Yoshikawa aims to create a dining space where people can thoroughly enjoy the bounty of Fukui, the local area.

He was born in Fukui. After studying the basics of Western and French cuisine at the Teikoku Hotel in Osaka, he gained experience in wine bars and multinational restaurants. Valuing the connection with the community and wanting people to understand the backbone of the cuisine, he also devotes himself to supervising local restaurants, teaching cooking with local food resources, and participating in nutrition education programs for children. At L'aisance, which opened on July 15, 2022, he and Mr. Akae, with whom he has a close friendship, express their unique sensibility.

吉川 正裕Masahiro Yoshikawa

Restaurant DA CIRO

Restaurant DA CIRO

  • Gion, Kyoto
  • Italian,Italian/French / Italian / European / Western Sosaku (creative cuisine)

上坂 祐一郎Yuichiro Uesaka

Mr. Uesaka was fascinated by Italian cuisine, where the flavors of the ingredients come through directly.

He was born in 1984 in Kyoto. He began his career in the hotel's French restaurant. Fascinated by Italian cuisine and its exceptional beauty of ingredients, he moved to Italy after switching to Italian cooking. In three cities in Puglia, Piemonte, and Tuscany, he studied the local cuisine of each region. After returning to Japan, he joined Ristorante t.v.b in Gion as a sous chef. Three years later, he became a chef, and in 2023, he opened his own restaurant as the owner and chef of Restaurant DA CIRO.

上坂 祐一郎Yuichiro Uesaka

Washoku Takagi

Washokuたか木

  • Miyazaki City, Miyazaki
  • Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Japanese Sosaku (creative cuisine)

高木 悠平Yuhei Takagi

Mr. Takagi is dedicated to spreading the charm of Miyazaki through cuisine using Miyazaki's ingredients.

He was born in 1984 in Kyoto. Later, he grew up in Miyazaki, which is rich in nature. Since childhood, foodstuffs from the sea and the mountains have been familiar to him. Attracted by a job where he could sublimate the deliciousness of ingredients, he entered the culinary world at the age of 21. After 17 years of training at resort hotels, kaiseki restaurants, and popular Japanese restaurants in Miyazaki, he opened his own restaurant, Washoku Takagi, in March 2022. He always wishes that people would learn about the wonderful ingredients Miyazaki has to offer through its cuisine.

高木 悠平Yuhei Takagi

Restaurant Pavé

レストラン パヴェ

  • Nagasaki City, Nagasaki
  • French,Italian/French / General / French / European

大曲 哲也Tetsuya Omagari

Based on French skills, Mr. Omagari shows off the deliciousness of Western and local food in Nagasaki.

He was born in 1978 in Nagasaki. A chef at Restaurant Pavé. In high school, he knew the fun and joy of cooking and aspired to be a professional.  After graduating from cooking school, he started his career at Nagasaki Tokyu Hotel, the predecessor of ANA Crowne Plaza Hotel Nagasaki Glover Hill. Focusing on French, he learned a wide range of skills in Western cuisine. In 2012, after renewing the current hotel and restaurant, he continued to study further and became his current position. He delivers a variety of Western food that everyone can enjoy, with sincere work.

大曲 哲也Tetsuya Omagari

Hakata Motsunabe Yamanaka Ginza Branch

博多 もつ鍋 やま中 銀座店

  • Ginza, Tokyo
  • Motsu Nabe (offal hotpot),Japanese / General / Nabe (hot pot) / Motsu Nabe (offal hot pot)

山中 幸一 Koichi Yamanaka

Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.

He was born in 1952 in Kanagawa. Began his career working at a restaurant in Okayama. At the same time, his brother, who was staying and working in Fukuoka under the influence of a friend from Fukuoka, founded Hakata Motsunabe Yamanaka in 1984. He was offered to help at the restaurant, which quickly became popular, and joined it in 1987. Since then, he has continued to work as a chef at the restaurant. As the executive chef of Hakata Motsunabe Yamanaka, he is still active on the front line.

山中 幸一 Koichi Yamanaka

Kyo-ryori Tategami

京料理 立神

  • Kyotogosho/Nishijin, Kyoto
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

淀川 真Shin Yodokawa

Mr. Yodokawa wants to entertain guests with food he has carefully prepared.

Interested in the culinary world from an early age, he began working part-time as a student and decided to pursue a career in the food industry in earnest. Mr. Yodogawa says his Kyoto background may be why he naturally entered the world of Japanese cuisine. Tategami is popular for its new style of Kyoto cuisine, which is based on traditional Kyoto cuisine that is made with local and domestic ingredients and produced with the added sensibility of the young Mr. Yodokawa. His passion for “simply making customers happy with the cuisine” is reflected in every dish.

淀川 真Shin Yodokawa

Nouvelle Epoque

Nouvelle Epoque

  • Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
  • French,Italian/French

山下 亮一Ryoichi Yamashita

Mr. Yamashita is a chef who works hard in a new place, pursuing new delicacies.

He was born in 1973 in Shizuoka. His father was a chef in his hometown of Izu. Because he hoped to get a job early in his career, he naturally chose the path of a chef. Started his career as a chef in earnest in Tokyo, where many famous restaurants are crowded. He worked the Western food department of Hotel Okura Tokyo (currently The Okura Tokyo), and then moved to French.  In 2022, he became the head chef with the opening of Nouvelle Epoque.

山下 亮一Ryoichi Yamashita

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