Chef search result : Page 57

Tokyo October 東京十月 Omotesando/Aoyama, Tokyo Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Wine

冬野　慎治Shinji Fuyuno

Mr. Fuyuno is a chef and owner of the restaurant, who is highly admired by a wide range of guests from Japan and abroad.

He was born in 1974 in Ibaraki. Trained in Kaiseki (tea-ceremony dishes) cuisine, hotels, and Japanese restaurants. He learned and honed his skills in various techniques of serving food in beautiful dishes and using seasonal vegetables and other ingredients. In 2017, he came to Tokyo October. Serving as both head chef and owner of the restaurant, he has established a “style in which the chef himself provides hospitality.” He calls himself a Japanese cuisine artist and pursues not only cooking but also the art of tea ceremony. Offering a diverse appeal as a comprehensive cultural art not limited to Japanese cuisine, he is adored by a wide range of guests from Japan and abroad.

冬野　慎治Shinji Fuyuno

Sushi Takuma 鮨　匠真 Susukino, Hokkaido Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

伊藤　太久真Takuma Ito

Mr. Ito is a borderless modern Japanese chef who has mastered various genres of cuisine.

He was born in 1965 in Hokkaido. Having been exposed to food from an early age, he entered the culinary world after graduating high school. He learned various genres of cuisine, including French cuisine. In November 2024, he opened a borderless modern Japanese food and sushi restaurant, Sushi Takumi, using his previous experience.

伊藤　太久真Takuma Ito

Roast Beef no Mise Watanabe ローストビーフの店Watanabe Kamigamo/Kitayama, Kyoto French,Italian/French / French / Steak / Wine

渡辺　勇樹　　Yuuki Watanabe

With his pursuit of roast beef, Mr. Watanabe puts his uniqueness into each dish.

He gained experience in French restaurants and hotels. As he acquired various skills, he began to realize how different he was from the chefs around him and thought that he would like to "master his skills in one field" to pursue his uniqueness. Inspired by the realization that "warm roast beef also tastes great, instead of serving it cold," he opened Roast Beef no Mise Watanabe in 2013. In April 2021, the restaurant moved to a new location. He continues to devote himself passionately to mastering "Roast Beef."

渡辺　勇樹　　Yuuki Watanabe

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

Teppanyaki MYDO Teppanyaki MYDO Minamisemba, Osaka Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

羽田　健治Kenji Haneda

A chef whose diverse experiences and passions are firmly rooted in the background.

Mr. Haneda was born in 1983 in Nara. Having been familiar with cooking since childhood, he developed a strong interest in cooking through his older brother's career as a pastry chef and his part-time work in restaurants. Also influenced by famous cooking shows and cartoons, he aspired to become a chef in earnest. He started his career at a restaurant in Nara, gained experience in Kyobashi and Kitahama in Osaka, and steadily improved his skills. In 2021, he joined the opening staff of Osaka W. In 2024, he started a new challenge as sous chef of Teppanyaki MYDO.

羽田　健治Kenji Haneda

Hokkaido Yakiniku Kitaushi 北海道焼肉北うし Susukino, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Wine

木谷　喬Takashi Kiya

Mr. Kiya entered the yakiniku industry at 16, admiring the senior chef at his part-time job.

He was born in 1987 in Hokkaido. Inspired by a senior chef at his part-time job, he aspired to become a chef. At 16, he entered the yakiniku industry and honed his skills as a chef. He has mastered cutting techniques according to the part and marbling of the meat that brings out the best flavor. In August 2021, he opened Kitaushiwith the desire to make the best yakiniku restaurant in Sapporo by combining the finest ingredients only Hokkaido can offer with the best cooking techniques.

木谷　喬Takashi Kiya

WAJO WAJO Daikanyama, Tokyo Italian,Italian/French / Italian / Western Sosaku (creative cuisine)

遠藤　泰一Taiichi Endo

The joy of making delicious pasta paved the way to becoming a chef.

While working part-time at a restaurant to earn a living, Mr. Endo became interested in how to make delicious pasta. The intense joy he experienced in the process changed his career path and made him decide to become a chef. After training at the Michelin-starred Schoneck, he worked as a chef in various locations before opening Evoluzione in Ibaraki at 40. In 2022, he took over as chef at WAJO. His philosophy is to make the joy of others his own and to provide happiness through his cooking.

遠藤　泰一Taiichi Endo

Sabatini di Firenze Tokyo Branch サバティーニ　ディ　フィレンツェ　東京店 Hibiya/Yurakucho, Tokyo Italian,Italian/French / Italian / Steak / Wine

BALDI VIRGIGLIOBaldi Virgiglio

Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.

Mr. Virgiglio was born in 1951 in Lucca, Tuscany, Italy, where the main restaurant is located. He specializes in Tuscan cuisine, which he has been familiar with since childhood. He has been studying since the age of 17 in Italy and France. He devoted himself to learning in Italy at "San Domenico Palace Hotel", "Harry's Bar", "AL SORRISO", and other such famous Michelin-starred restaurants. In 1981, he became a chef at Sabatini di Firenze Tokyo branch. He brings Japan the spirit of orthodox Italian cuisine that emphasize unique ingredients.

BALDI VIRGIGLIOBaldi Virgiglio

SUSHI SHIOGAMAKOU GINZA KIWAMI 鮨塩釜港銀座極 Ginza, Tokyo Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood

鈴木　嘉祐Yoshihiro Suzuki

Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.

He was born in 1982. He entered the world of sushi at the age of 16 and started his apprenticeship at 19 at KIYOTA, a famous sushi restaurant visited by many celebrities. After his training period, he met Mr. Kamada, a tuna professional. He joined Kaisenzushi Shiogamakou because he was fascinated by how Mr. Kamada worked and his deep knowledge. He has made sushi for many people in Shiogama. In February 2024, he was appointed Oyakata (head chef) of SUSHI SHIOGAMAKOU GINZA KIWAMI. With his passion for SHIOGAMAKOU, he brings smiles to visitors' faces with the knowledge and wealth of experience he has cultivated.

鈴木　嘉祐Yoshihiro Suzuki

Antica Osteria del Ponte アンティカ・オステリア・デル・ポンテ Marunouchi, Tokyo Italian,Italian/French / Italian / Wine / General

Stefano Dal MoroStefano Dal Moro

The Chef's Recommendations

A famed chef who mixes classic and new Italian cuisine.

Started building his career as a favorite apprentice of the famous chef Ettore Alzetta. After becoming the head chef at Angelo Paracucchi, where he formerly learned his trade, he gained experience working at several three-star Michelin restaurants. He also refined his craft at Antica Osteria del Ponte Milano Main Branch and is currently the executive chef of Antica Osteria del Ponte Tokyo Branch.

Stefano Dal MoroStefano Dal Moro

BIRD HOTEL GARDEN HOUSE BIRD HOTEL GARDEN HOUSE Kamakura/Zushi, Kanagawa Pasta/Pizza,Italian/French / Pasta / Pizza / General

滝口　翼Tsubasa Takiguchi

Mr. Takiguchi wants to deliver dishes that bring out the best of the ingredients by getting to know the producers himself.

He was born in 1981 in Tokyo. At his part-time job at a restaurant that he started in high school, the chef liked his work performance so much that he let him work in the kitchen. Realizing the joy of cooking, after graduation, he studied hard as a chef at various restaurants in Tokyo, including French restaurants. Thinking he wanted to work at a more minimal distance, he encountered BIRD HOTEL GARDEN HOUSE, a restaurant based on the concept of local production for local consumption. In July 2023, he was appointed as chef there. He draws out the flavors of the ingredients while using various techniques.

滝口　翼Tsubasa Takiguchi

TWO ROOMS GRILL | BAR TWO ROOMS GRILL | BAR Omotesando/Aoyama, 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

Ginza Seikoan NIIGATA GRAND HOTEL 銀座静香庵 NIIGATA GRAND HOTEL Ginza, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

杉山　浩之Hiroyuki Sugiyama

Mr. Sugiyama promotes the appeal of Niigata Prefecture's food, colored by ingredients nurtured in a rich natural environment.

He was born in Niigata Prefecture. After graduating from culinary school, he worked at Niigata-no-Aji Seikoan restaurant in the Omotesando Niigata-kan N'espace, an antenna store that opened in Omotesando in 1997. He made efforts to promote Niigata Prefecture's charms, focusing on "food," including selling local products. Ginza Seikoan was relocated and reopened on July 7, 2024, as directly managed by Niigata Grand Hotel. He is demonstrating his skills there as the head chef manager.

杉山　浩之Hiroyuki Sugiyama

Nikuya Setsugekka NAGOYA 肉屋雪月花NAGOYA Nagoya Station, Aichi Kaiseki (course menu),Japanese / General / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

田中　覚 Satoru Tanaka

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku (Japanese barbecue) restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.

田中　覚 Satoru Tanaka

illimité illimité Nishinakasu/Haruyoshi, Fukuoka Innovative/Fusion,Sosaku (creative) / French / Western Sosaku (creative cuisine) / Wine

中川　巧Takumi Nakagawa

Trained at a Michelin-starred restaurant, Mr. Nakagawa returned to his hometown, Fukuoka, fully prepared.

He was born in 1994 in Fukuoka. Since elementary school, he dreamed of working in the culinary world. In 2015, he began his career as a chef in Ginza, Tokyo, where he trained at the Michelin 3-star French restaurant Quintessence. After his apprenticeship, he moved to l'equateur. In 2023, he was appointed head chef at Equateur Plus. He then moved to the French restaurant illimité, which opened in June 2024, where he is currently the head chef.

中川　巧Takumi Nakagawa

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

Ryuduki TEPPAN Ryuduki TEPPAN Kinshicho/Sumiyoshi, Tokyo Teppanyaki,Yakiniku/Steak / General / Hamburger Steak / Western Teppanyaki (iron griddle grilling)

?田　航一Koichi Takada

The Chef's Recommendations

Mr. Takada makes the most of his experience and welcomes the guests with his time-consuming cuisine.

Mr. Takada was born in 1971 in Miyazaki. He trained in the Western-style food department of a hotel. After working at Jiyugaoka patisserie, he worked as a sous-chef at an embassy in Tokyo in Aoyama, where he learned French cuisine and cuisine from around the world. Then after serving as sous-chef at an Italian restaurant in Tokyo, he worked at Ore no French/Italian affiliate before joining his current company in October 2019. He is now working as the head chef of the culinary department of "restaurant REGINA," "Ryuduki TEPPAN," and other affiliated restaurants.

?田　航一Koichi Takada

Sushi Yuumu 鮓　有無 Nishi-Azabu, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (tea-ceremony dishes)

髙橋　輝良Kiyoshi Takahashi

Mr. Takahashi is a sushi master who preserves tradition while constantly pursuing new challenges.

He was born in 1973 in Tokyo. Fascinated with cooking from a young age, he aspired to pursue his career in the strict world of sushi chefs, which he saw in a documentary program. At 15, he began training at a renowned Ginza restaurant, gained experience in Ebisu and Akasaka, and finally branched out on his own at 32. In 2019, he opened Sushi Yuumu in Nishiazabu. With an overwhelming spirit of inquiry and a hunger for excellence, he pursues umami to its utmost limits. He values tradition but is never afraid to innovate and consistently strives for new challenges.

髙橋　輝良Kiyoshi Takahashi

Sushi Urayama Sakae Hanare 鮨うら山　栄離れ Sakae, Aichi Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

濱田　強Tsuyoshi Hamada

Mr. Hamada wants many people to enjoy the deliciousness of Hokuriku sushi.

In the fields of sushi and Japanese cuisine, Mr. Hamada has learned a wide variety of dishes. Among the many sushi restaurants, he strives to make customers who choose his restaurant feel comfortable and at home. He looks forward to sharing his culinary experience with everyone.

濱田　強Tsuyoshi Hamada

Nihonbashi Suitengu Nanatosha 日本橋水天宮　七灯舎 Ningyocho/Kodenmacho, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes)

佐藤　健一Kenichi Sato

Farmers and growers, cooks, and guests. Mr. Sato connects the dots to make a line and form a circle.

Mr. Sato was born in 1972 in Miyagi Prefecture. He grew up watching his parents out front as they ran a sushi restaurant and became fascinated with Japanese cuisine. After working at Hotel Kawakyu in Wakayama Prefecture and Hotel Arrowle in Ishikawa Prefecture, he trained at the Rihga Royal Hotel in Osaka. As a chef responsible for the final touches before the food is eaten, he enjoys connecting the warmth and thoughts of the people involved. Favored by fate, he devotes himself to his work every day with the motto, Kindness is best embodied in cooking.

佐藤　健一Kenichi Sato

Restaurant ranking

Browsing history

Tokyo October

Mr. Fuyuno is a chef and owner of the restaurant, who is highly admired by a wide range of guests from Japan and abroad.

Sushi Takuma

Mr. Ito is a borderless modern Japanese chef who has mastered various genres of cuisine.

Roast Beef no Mise Watanabe

With his pursuit of roast beef, Mr. Watanabe puts his uniqueness into each dish.

Ajikitcho Bunbuan

A chef who has loved cooking since childhood

Teppanyaki MYDO

A chef whose diverse experiences and passions are firmly rooted in the background.

Hokkaido Yakiniku Kitaushi

Mr. Kiya entered the yakiniku industry at 16, admiring the senior chef at his part-time job.

WAJO

The joy of making delicious pasta paved the way to becoming a chef.

Sabatini di Firenze Tokyo Branch

Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.

SUSHI SHIOGAMAKOU GINZA KIWAMI

Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.

Antica Osteria del Ponte

A famed chef who mixes classic and new Italian cuisine.

BIRD HOTEL GARDEN HOUSE

Mr. Takiguchi wants to deliver dishes that bring out the best of the ingredients by getting to know the producers himself.

TWO ROOMS GRILL | BAR

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

Ginza Seikoan NIIGATA GRAND HOTEL

Mr. Sugiyama promotes the appeal of Niigata Prefecture's food, colored by ingredients nurtured in a rich natural environment.

Nikuya Setsugekka NAGOYA

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

illimité

Trained at a Michelin-starred restaurant, Mr. Nakagawa returned to his hometown, Fukuoka, fully prepared.

Restaurant DA CIRO

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

Ryuduki TEPPAN

Mr. Takada makes the most of his experience and welcomes the guests with his time-consuming cuisine.

Sushi Yuumu

Mr. Takahashi is a sushi master who preserves tradition while constantly pursuing new challenges.

Sushi Urayama Sakae Hanare

Mr. Hamada wants many people to enjoy the deliciousness of Hokuriku sushi.

Nihonbashi Suitengu Nanatosha

Farmers and growers, cooks, and guests. Mr. Sato connects the dots to make a line and form a circle.