441 - 460 of 653 chefs
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Les enfants gates
レザンファンギャテ Les enfants gates
- Daikanyama, Tokyo
- French,Italian/French / French / Wine
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松澤 直紀MATSUZAWA NAOKI
The Chef's Recommendations -
A Chef Who Pursues New Tastes While Respecting Basic Skills
After graduating from vocational college, Chef Matsuzawa (born 1970) started working at a restaurant in Tokyo, where he was exposed to the French culinary world. Since then, he has been committed to French cuisine all his career. Widely viewed as a talented cook, he never forgets the spirit of innovation, saying "A starred restaurant's mission is to always pursue new tastes in addition to existing ones." His style is to bring out each ingredient's intrinsic tastes as much as possible, by combining the right ingredients and using simple cooking methods that do not alter the ingredients too much.
松澤 直紀MATSUZAWA NAOKI
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Toriyaki Hajime
とり焼 一
- Suidobashi, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Oyakodon (chicken and egg bowl)
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上山 和巳Kazumi Kamiyama
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Mr. Kamiyama is a chef who serves skewers individually with care for customers.
He was born in Saitama. With an interest in the restaurant business and having been exposed to the depth and enjoyment of the industry through part-time work, he began his career as a chef. He decided to pursue a career as a skewer chef and has been honing his culinary skills, intending to become an authentic chef. Currently, he is a chef at Toriyaki Hajime. Using carefully selected ingredients, he cooks them in a way that brings out the best of each part. Once you taste the hot yakitori, you will be impressed by the spread of deliciousness. He continues to provide customers with pleasant experiences.
上山 和巳Kazumi Kamiyama
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Ryuen
龍圓
- Asakusa, Tokyo
- Chinese,Chinese / General / Chinese Sosaku (creative cuisine)
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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
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Gyugyu Nishiazabu Main Store
牛牛 西麻布 総本店
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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竹内 亮 氏Ryo Takeuchi
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Having a connection with yakiniku, the path led to becoming a chef.
He was born in Niigata Prefecture in 1989. He worked in a different area before becoming a chef, but he always enjoyed eating, especially yakiniku. He also worked part-time at a yakiniku restaurant in Aoyama, and after being approached by an old acquaintance, he entered the world of yakiniku.
竹内 亮 氏Ryo Takeuchi
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Que bom!
Que bom！ （キボン）
- Asakusa, Tokyo
- Other countries,Global/International / General / Brazilian/South American / International/Fusion
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青山 ブルース アレキサンドレAOYAMA BURUSU AREKISANDORE
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Wishing to bring the great taste of churrasco to the people of Japan
Even with a lot of experience he continues to feel, "the job for a churrasco takes not only technique but also creativity, intelligence, and many other elements." He exercises his skills in the kitchen with the hope of bringing to the Japanese people the great taste of churrasco by which he himself had been captivated. "I love this job," he says, with a bright smile. He also does not forget to provide lively entertainment so that the customers can feel the cheerful energy of Brazil as well as its cuisine.
青山 ブルース アレキサンドレAOYAMA BURUSU AREKISANDORE
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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
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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
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Bistro AUX AMIS
ビストロ オザミ
- Ginza, Tokyo
- French,Italian/French / French / Hamburger Steak / Wine
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植田 良平Ryohei Ueda
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He offers the sense of the season on his dishes, making the best use of the original tastes of ingredients.
He was born in 1985 in Osaka prefecture. After graduating TSUJI Culinary Institute in Osaka, he worked at Hiramatsu Inc., and he accumulated training at a restaurant in Osaka, then entered AUX AMIS World Co. LTD.. After accumulating experience at [Paris-no-Wine Shokudo] in Higashi Ginza, he became the master chef at the current [Bistro AUX AMIS] in 2018. Seeking for sophisticated French cuisine, he creates high-quality dishes with a warm atmosphere, with his cooking teqhniques to bring out the savory tastes of seasonal ingredients.
植田 良平Ryohei Ueda
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LOBOS Ginza
LOBOS 銀座店
- Ginza, Tokyo
- Spanish/Mediterranean,Global/International / General / Spanish / Italian
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野口 元気NOGUCHI GENKI
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We only want to make you happy. Seeing our customers smile is the greatest honor.
He was born in 1986 in Tokyo. He wanted to become a chef for as long as he can remember. Since he was 10 years old, he has cooked for family and friends, hoping only for smiles from those that try his food. He started working in an Italian restaurant at the age of 20, but wanting to learn the basics of cooking and holding a versatile outlook on the industry, he changed to a blowfish restaurant. He joined Lobos in 2010 and started working at their Ginza location. Holding to his motto of cooking to make people smile, he diligently studies day and night.
野口 元気NOGUCHI GENKI
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Washoku - shoujyou - Aoyama
和食 猩々 −shoujyou− 青山
- Gaienmae/Aoyama-Itchome, Tokyo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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木下 正人Masato Kinoshita
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The skillful chef still keeps learning hard to seek for the essence of Japanese cuisine.
He was born in March 1970 in Tokyo. After graduating from school, he started his carrer as a Japanese chef at a wedding hall in Koenji. After having further training at a Chinese restaurant and udon (thick noodles) shop, he left the cooking field once to be a tiler. Then he came back to the cooking field and worked as a chef at a Japanese restaurant in Kagurazaka for 17 years, where he improved his skills in Japanese cuisine, and became the master chef in the latter half. In July 2017, he chose [Washoku - shoujyou - Aoyama] as his new workplace and started working there as the master chef. Currently he is serving tasty dishes using seasonal ingredients, respecting the basics such as [making broth] and [cooking rice].
木下 正人Masato Kinoshita
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Shunsai Oguraya
旬菜 おぐら家
- Ikejiri-Ohashi/Mishuku, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Cookshop
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堀内 誠Makoto Horiuchi
The Chef's Recommendations -
A creative chef who has devoted himself to the art of Japanese cuisine.
Born in Yamanashi prefecture. After graduating from vocational school, he began to study under the executive chef of a first-class hotel, where he dedicated himself to Japanese cuisine before later opening "Shunsai Oguraya" in Sangenjaya, Tokyo. He considers it important to use farm-fresh and seasonal ingredients to make fine food with timely tastes.
堀内 誠Makoto Horiuchi
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CUCINA HIRATA
クチーナ ヒラタ
- Azabu-Juban, Tokyo
- Italian,Italian/French / Italian
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町田 武十MACHIDA TAKEJU
The Chef's Recommendations -
Offering a comfortable space where you can delicious Italian
He was born in Nagano in 1977. He grew up standing behind his mother engaged in a cooking job and aimed to be a chef. He learned Italian cuisine at Osaka Abenotsuji Vocational School for becoming a licensed cook. After graduating, he joined Cucina Hirata. He trained then under the supervision of his predecessor, Mr. Masaru Hirata, for 13 years. He assumed the owner-cum-chef 5 years ago.
町田 武十MACHIDA TAKEJU
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Planetarium BAR
プラネタリウムBAR
- Shirokane/Shirokanedai, Tokyo
- Dining Bar,Dining bar
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白石 洋介Yosuke Shiraishi
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Japanese sake and the stars. A bartender who enjoys and creates what he likes.
Mr. Shiraishi was born in 1977 in Chiba. Because he enjoys making drinks, he came to Tokyo when he was 21 and started walking the path of the bartender. While doing his work, he would feel the appeal of talking to guests over the counter, so he started wanting to open his own restaurant. He devoted himself to his studies and struck out independently when he was 27. He tried to make a restaurant where customers could enjoy a Planetarium, which he always liked, along with drinks, so he opened Planetarium BAR. As the owner, he continues to stand in his bar daily so guests can enjoy a special time.
白石 洋介Yosuke Shiraishi
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TOYOUKE Organics Restaurant
豊受オーガニクスレストラン
- Futako-Tamagawa/Yoga, Tokyo
- Japanese,Japanese / General
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本多 勝彦Katsuhiko Honda
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The maestro of Japanese cuisine sincerely faces organic vegetables.
He was born in 1966 in Niigata prefecture. After graduating from high school, he accumulated training at a kappo (traditional Japanese) restaurant, then moved to Tokyo where he actively worked in the field of Japanese cuisine including a kaiseki (traditional Japanese) restaurant, then became the master chef at the current restaurant when it opened in 2014. His daily routine is to wash muddy vegetables from the field with his own hands. He carefully prepares ingredients, as he places importance on checking their conditions. His way of cooking to bring out the original taste of safe organic ingredients to their maximum and his dishes with a simple yet deep taste are highly received.
本多 勝彦Katsuhiko Honda
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Kaisen-sumiyakidokoro Genya
海鮮炭焼処 源や
- Yotsuya, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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小川 謙一Kenichi Ogawa
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A Japanese chef who has built a career in Tokyo and tourist destinations.
Mr. Ogawa was born in 1966 in Chiba. He experienced as a chef at Japanese restaurants in various parts of Tokyo, including Ginza, Roppongi, Nihonbashi, and Shinjuku, and hotels in the Hakone area. Following a career as a Japanese chef, he joined Shoheikan Corporation in 2008. Currently, he is active as a chef at Genya.
小川 謙一Kenichi Ogawa
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Ubuka
うぶか
- Yotsuya, Tokyo
- Kaiseki (course menu),Japanese / General / Crab
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加藤 邦彦KATO KUNIHIKO
The Chef's Recommendations -
A love for large shellfish, leading him into the culinary world
He was born in Miyagi prefecture in 1977. He started his career as a chef by entering "Kani Doraku" for the simple reason that he loved prawns and crabs. After that, he trained at a ryotei (traditional, luxurious Japanese restaurant) in Kyoto for three and a half years in order to learn the basics of Japanese cuisine, and polished his skills for three years at a Japanese restaurant handling natural prawns in New Zealand. After returning to Japan, he spent two and a half years at the Chinese restaurant "Renge" in Shinjuku. "Ubuka" was opened in 2012. While he sticks to the basics of Japanese cuisine, he brings out the charm of shellfish, sometimes using bold culinary techniques.
加藤 邦彦KATO KUNIHIKO
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USHIGORO Bambina Shibuya Branch
うしごろバンビーナ渋谷店
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Hamburger Steak / Steak
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佐藤 健Takeshi Sato
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Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.
佐藤 健Takeshi Sato
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Toriyoshi Naka-Meguro Branch
鳥よし 中目黒分店
- Nakameguro, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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猪股 善人Yoshito Inomata
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Experience in Paris became the turning point. A head chef mastered all about [Yakitori] but still continues quest.
Mr. Yoshito Inomata was born in 1950 in Nagasaki prefecture. After training at various yakitori (chicken skewer) restaurants in Tokyo, including a renowned one in Roppongi, he went to France at the age of 20, and accumulated experience at a yakitori restaurant in Paris. From the age of 33, he actively worked while going back and forth between Japan and France. After returning to Japan, he opened [Toriyoshi Naka-Meguro] in 1992. [Toriyoshi Ginza branch], which opened in 2004, has become one of [the three main yakitori restaurants in Tokyo]. In 2018, he opened [Toriyoshi Naka-Meguro Branch]. Currently he operates 7 branches in Tokyo, including different business-style restaurants.
猪股 善人Yoshito Inomata
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Azabu-juban Hatano Yoshiki
麻布十番 秦野よしき
- Azabu-Juban, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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秦野 よしきYoshiki Hatano
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A spirited craftsman honoring traditional Tokyo-style sushi, with a background in French and Italian
Chef Hatano was born in Tokyo in 1984. He took an interest in cooking thanks to his mother who was a home economics teacher. By the time he was in middle school, he yearned to become an Italian chef. When he enrolled in university, he also started training as a sushi chef, gaining experience working in restaurants in Akasaka and Ginza. He then travelled to Kona, Hawai'i where he got a chance to apply what he had learned. After returning to Japan, he started his own business, performing sushi catering and sushi shop concept design, and at age 28, he opened Sushi Michi in Azabu-juban. In June 2015, he changed restaurant name to [Azabu-juban Hatano Yoshiki].
秦野 よしきYoshiki Hatano
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Yakiniku & Sake USHIGORO Kan Gotanda Branch
焼肉と和酒 うしごろ 貫 五反田店
- Gotanda, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ)
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中西 信二Shinji Nakanishi
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Started a career as a chef working in Japanese restaurants.
Mr. Nakanishi started his career as a chef in his early 20s in a Japanese restaurant. In 2014, he entered Sangue, a company that continues to lead the Japanese BBQ industry, feeling the appeal of their cuisine and concepts that change established ideas in the industry. After working as a head chef, he took on the role of kitchen supervisor and has continued working in that position to this day.
中西 信二Shinji Nakanishi
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Jushu
寿修
- Nishi-Azabu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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先崎 真朗SENZAKI MASAAKI
The Chef's Recommendations -
An encounter with Japanese-style cuisine in Osaka changed his life afterwards on a grand scale
He was born in Saga prefecture in 1976. After graduating from high school, he set his sights on the path of Western cuisine at first in culinary school. However, he was so deeply impressed by the Japanese-style cuisine at "Totoya" in Kitashinchi, Osaka, that he decided to change his focus to Japanese cuisine. He then entered and trained at "Totoya" for nine years before moving to Tokyo to hone his skills at restaurants such as Japanese restaurants and sushi restaurants. Subsequently, he opened "Jushu" in a quiet residential area in Nishi-Azabu in 2010. His unwavering hard work and research allowed him to finally obtain two Michelin stars in 2012.
先崎 真朗SENZAKI MASAAKI
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