1361 - 1380 of 1713 chefs
-
Tempura Fukamachi
てんぷら深町
- Kyobashi, Tokyo
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl) / Sake
-
![]()
深町 一真KAZUMA FUKAMACHI
-
Our food is imbued with the seasons. Second generation tempura speciality restaurant.
He was born in Tokyo in 1978. Since he was small he grew up watching his father’s back who was a chef. It was natural for him to have the dream to be a chef. After graduating from culinary school in Shinjuku, he spent 4 years training in Miyuki Koshikishima, and then he entered [Tempura Fukamachi] when his father opened the restaurant. He tries to choose the seasonal vegetables to express each season. he is also in charge of preparing the pickled vegetables we receive from 'HILLTOP HOTEL'.
深町 一真KAZUMA FUKAMACHI
-
-
Tempura Kurokawa
てんぷら黒川
- Tsukiji, Tokyo
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl)
-
![]()
黒川 丈士KUROKAWA TAKESHI
The Chef's Recommendations -
He learned evrything about tempura from three masters.
He was born in Yokohama, Kanagawa in 1958. After graduating from high school, he joined "Issinkai", established in 1905 and the only organisation introducing Japanese cuisine and specializing in tempura (battered and deep-fried food), and went around to various famous restaurants. After his 10 years of apprenticeship, he joined a group to start up a tempura restaurant in an old ANA hotel. He handled the culinary responsibilities at that same shop for 10 years. Through a connection after that, he opened his own restaurant "Tempura Kurokawa" at Tsukiji, leading to the present.
黒川 丈士KUROKAWA TAKESHI
-
-
Nishiazabu Sushi Shin
西麻布 鮨 真
- Nishi-Azabu, Tokyo
- Sushi,Japanese / General / Sushi
-
![]()
鈴木 真太郎SUZUKI SHINTARO
The Chef's Recommendations -
I love sushi so much that I simply had to make it my career. I am constantly striving to improve my skills as a sushi chef.
Originally from Tokyo, he has been making sushi ever since he finished high school. After training at a sushi restaurant in Setagaya, he honed his skills and experience at two other restaurants. Then in 2003, he independently opened his own place, Sushi Shin. He moved to the current location 2 years ago.
鈴木 真太郎SUZUKI SHINTARO
-
-
AU GAMIN DE TOKIO
AU GAMIN DE TOKIO
- Ebisu, Tokyo
- French,Italian/French / Teppanyaki (iron griddle grilling) / French / Wine
-
![]()
木下 威征KINOSHITA TAKEMASA
The Chef's Recommendations -
With a base in French cuisine, this chef makes creative dishes that show off his own individuality.
Born in 1972. Graduates top of the class from Tsuji Culinary Institute and goes to France to study. There he works at a three-star restaurant and upon returning to Japan, he works at a hotel in Ikebukuro and enters AUX BACCHANALES. After 5 years of apprenticeship, he opens Mauresque with his partner. Later in 2008, he independently opens AU GAMIN DE TOKIO. Now he owns and runs 3 shops.
木下 威征KINOSHITA TAKEMASA
-
-
Ode
Ode
- Hiroo, Tokyo
- French,Italian/French / General / French / Western Sosaku (creative cuisine)
-
![]()
生井 祐介Yusuke Namai
-
Taking an objective look at himself, Mr. Namai makes decisions on what he has to do now.
He was born in 1975 in Tokyo. At first, he wanted to enter the music field, but became fascinated with the cooking field while working at a French restaurant. In 2003, he entered [Restaurant J] which was in Omotesando in those days, then moved to Karuizawa with Chef Masahito Ueki in order to work at [Masaa's], where he learned about ingredients through experience. He succeeded this restaurant and changed the name into [Heureux], then worked there as an executive chef for 3 years. In 2012, he went back to Tokyo and took up the role of executive chef at [CHIC peut-être] in Hacchobori where he went on to earn one star. Then, he went in dependent in March 2017, and opened [Ode] in September of the same year.
生井 祐介Yusuke Namai
-
-
Sushi Iwase
すし岩瀬
- Nishi-Shinjuku, Tokyo
- Sushi,Japanese / General / Sushi
-
![]()
岩瀬 健治IWASE KENJI
The Chef's Recommendations -
Trained at "Sushi Sho" affiliated restaurants
Born in Kanagawa Prefecture. Having been an office worker first, he started out late at the age of 21. But fate allowed him to begin training at a restaurant affiliated with Sushi Sho. After working at Nishi-Azabu's Sushi Sho Masa, Aoyama's Sushi Ko (now in Omotesando), and Shinjuku's Takumi Tatsuhiro he went out on his own in September of 2012.
岩瀬 健治IWASE KENJI
-
-
Sazenka
茶禅華
- Hiroo, Tokyo
- Chinese,Chinese / General
-
![]()
川田 智也Tomoya Kawada
-
He would like to express the wealth of Japan using Chinese techniques
He was born in 1982 in Tochigi. Ever since he can remember, he liked Sichuan cuisine such as tantanmen, mapo tofu and bon bon chicken, and he wrote "I will become a professional chef" in the yearbook of his kindergarten. He started working part-time at [Azabu Choko] in 2000 and became a full-time staff in 2002. He polished his skills for 10 years there. Then he started working for [Nihonryori RyuGin] to learn techniques to make the most out of Japanese ingredients. He participated setting up the Taiwan branch [Shoun RyuGin] as well. After coming back to Japan, he opened [Sazenka] in February 2017 after a preparatory period.
川田 智也Tomoya Kawada
-
-
Aji Fukushima
味ふくしま
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sake
-
![]()
辻 義勝TSUJI YOSHIKATSU
The Chef's Recommendations -
From a youth who enjoyed preparing fish to a chef who never fails to engage with his ingredients.
Born in 1982 in Fukuoka, he loved fishing as a child and learned to prepare the fish he caught himself. This was his first taste of the joys of cooking. Graduating from high school, he learned the fundamentals after joining Kani Honke in Nagoya. At 21, he entered the famed Kyoto cuisine restaurant Oryori Hayashi and studied real Kyoto cuisine over about 7 and a half years. Afterwards, he gained experience making Japanese food in Ponto-cho, earned the recommendation of the proprietress of the tea shop Fukushima, and became the head managing chef at the traditional Japanese restaurant Aji Fukushima in 2013.
辻 義勝TSUJI YOSHIKATSU
-
-
Sushi Dai
寿司大
- Harumi, Tokyo
- Sushi,Japanese / Sushi
-
![]()
漆原 訓URUSHIBARA SATOSHI
The Chef's Recommendations -
Used to work at a Japanese restaurant. His honest and friendly characteristic is suitable for being a sushi chef.
He was born in Tokyo in 1972. After graduating from high school, he started his career as a Japanese chef at a Japanese restaurants in Kyoto. After working at three different Japanese restaurants in Kyoto in total, he also refined his skills at Hotel New Otani Osaka. When his father opened the sushi restaurant "Sushidai", it provided him with the motivation to become a sushi chef. After working at the lowest rungs of the restaurant for seven years, he now stands behind the counter as the restaurant manager. Managing a Tokyo-style sushi restaurant while creating a relaxed atmosphere with his uninhibited conversations with customers over the counter is his innate gift. Together with the taste of the food, this makes "Sushidai" an extremely popular restaurant.
漆原 訓URUSHIBARA SATOSHI
-
-
Sukiyaki Kappo Yoshizawa
すき焼 割烹 吉澤
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak
-
![]()
光森 博基MITSUMORI HIROKI
The Chef's Recommendations -
Starting from his grandfather, he is a 3rd generation chef.
I was influenced by my father and grandfather, who were chefs, and I acquired a taste for fine food at a young age. This dyed-in-the-wool chef refined his skills and his taste at the luxurious restaurants in Akasaka, as well as private company clubs, turning his interest into a career.
光森 博基MITSUMORI HIROKI
-
-
Momonjiya
ももんじや
- Ryogoku/Kikugawa, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Nabe (hot pot)
-
![]()
吉田 龍作Ryusaku Yoshida
The Chef's Recommendations -
Developing meat dishes for 24 years; natural game such as boar, deer or bear is my specialty
Born in 1964. He was working at a butcher's when at the age of 25, he started his career in the culinary arts when he began working at the Japanese restaurant managed by the same butcher. After that, he worked at other Japanese restaurants to gain experience, and at the age of 32 became the head chef of Momonjiya. He specializes in using meats that are difficult to cook such as boar, deer and bear.
吉田 龍作Ryusaku Yoshida
-
-
BACAR OKINAWA
BACAR OKINAWA（バカール オキナワ）
- Kokusai dori, Okinawa
- Pasta/Pizza,Italian/French / Pizza
-
![]()
仲村 大輔NAKAMURA DAISUKE
The Chef's Recommendations -
Smitten by the flavors of a famous restaurant, he sent them a letter requesting the chance to work with them
Born in 1977 in Okinawa, the authentic pizza he enjoyed during his time in Italy made a deep impression on him, so he got his start as a pizzaiolo. After returning to Japan, he was smitten by the flavors he encountered at Savoy (now Seirinkan) in Tokyo, so he sent a letter to the owner, Susumu Kakinuma, requesting an apprenticeship. After training for five years, he returned to his home of Okinawa to open BACAR OKINAWA. In addition to his restaurant, he also operates a food truck, introducing the deliciousness of pizza to many.
仲村 大輔NAKAMURA DAISUKE
-
-
Sushi Kyu
鮨九
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sake
-
![]()
小野寺 晃彦ONODERA AKIHIKO
-
With care, smiles and gratitude as our motto, our chef prepares food to meet the customers' needs.
Born in Sapporo on January 11th, 1975. After graduating from middle school, our chef began learning his craft at a variety of sushi restaurants. With this knowledge, he opened this store in July 2013. Paying close attention to a variety of his customers' needs, from age, to gender, to whether or not they drink alcohol, he prepares sushi, paying close attention to factors such as the size of the sushi and the amount of wasabi to use. Our master chef has spent a quarter of a century with sushi.
小野寺 晃彦ONODERA AKIHIKO
-
-
Japanese Restaurant Tagetsu
日本料理 太月
- Omotesando/Aoyama, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes)
-
![]()
望月 英雄MOCHIZUKI HIDEO
The Chef's Recommendations -
He chose a culinary career, which is the same as his father's, when he gave up his baseball career.
He was born in Hadano city, Kanagawa on November 11th, 1979. His father owned a local shabu-shabu (hot pot) and steak restaurant called "Tagetsu". He was extremely involved in playing baseball in his childhood, so he was not really planning to suceed his father, but he decided to go down the path of cooking upon experiencing pain in his elbows. After graduating from high school, he left for Tokyo and trained in Japanese cuisine at "Ryuun-an" and "Genyadana Hamadaya" in Shinjuku, as well as "Kappo Kisaku" in Azabu-Juban. In August 2013, he opened "Japanese Restaurant Tagetsu", taking the same name as the restaurant that his father had closed.
望月 英雄MOCHIZUKI HIDEO
-
-
HOSHINOYA Tokyo Dining
星のや東京 ダイニング
- Otemachi, Tokyo
- French,Italian/French / French
-
![]()
浜田 統之Noriyuki Hamada
The Chef's Recommendations -
Chef Hamada spreads'Nippon Cuisine' using his French techniques with Japanese natural ingredients.
He was born in 1975 in Tottori Prefecture. He started learning his Italian cooking skills from the age of 18, then entered the world of French cuisine at the age of 24. In 2005, he was the youngest to ever win first place at the Bocuse d'Or International Gastronomic Competition in Japan. In 2007, he became the executive chef at [Hotel Bleston Court] in Karuizawa. In 2013, as the first Japanese chef ever at the finals, he won 3rd place at the Bocuse d'Or Internationl Gastronomic Competition in France. Since July 2016, he has been working as the executive chef at the current [HOSHINOYA Tokyo].
浜田 統之Noriyuki Hamada
-
-
Ginza Uchiyama
銀座 うち山
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Wine
-
![]()
内山 英仁UCHIYAMA HIDEHITO
The Chef's Recommendations -
Having been attracted to profound cooking techniques and the appeal of cooking, he took the path to becoming a chef
He was born in Kanagawa on December 19th, 1969. Following graduation from a cooking college, he devoted himself in training at a Japanese restaurant "Kissho Hibiya" for five years. After that, his hard work continued at a variety of Japanese restaurants. He studied under Chef Kenji Asami when "Ginza Asami" new opened to improve his skills even more. In 2002, he opened his own restaurant, "Ginza Uchiyama." He provides his own creative dishes based on Kaiseki (tea-ceremony dishes), and has consecutively received stars in the Michelin Guide since 2008.
内山 英仁UCHIYAMA HIDEHITO
-
-
Kanda Matsuya
神田まつや
- Kanda, Tokyo
- Soba (noodles),Japanese / General / Soba (noodles) / Sake
-
![]()
小高 孝之ODAKA TAKAYUKI
The Chef's Recommendations -
Four generations of soba chefs from his family have run this restaurant.
Born in 1965, in Tokyo. By the time he was a junior high school student he had already decided to become a soba chef, and after graduating from college he started training at Kanda Matsuya. Along with his father, the other senior members of staff taught him soba making techniques and how the shop was run. It would take ten years of work before he was able to do everything. As a soba chef, and a man inheriting the restaurant from the generations before him, he has the flexibility to ensure that the traditional taste and style of Kanda Matsuya is maintained, while also looking towards new things.
小高 孝之ODAKA TAKAYUKI
-
-
Ramen Hachi
らあめん はち
- Ueda/Komoro/Saku, Nagano
- Ramen,Ramen (noodles) / Shoyu Tonkotsu Ramen (soy sauce-based pork broth ramen) / Tsukemen (noodles served separately from dip soup) / Abura-soba (soupless oiled ramen)
-
![]()
内堀 順護UCHIBORI JUNGO
The Chef's Recommendations -
Watching my mother run an izakaya inspired me to become a chef
Born in Nagano on March 10th, 1979. Some of his earliest memories are of watching his mother run her izakaya (Japanese pub-restaurant). As he grew up watching her work, at some point along the way he decided he wanted to work with food, too. After getting his nutritionist license, he got a job with the "Grubuoiru" company, and accumulated cooking experience. He now manages a branch of the Ramen Hachi chain. He's particular about his ingredients, and his carefully prepared ramen gains the place repeat customers from a wide range of age groups.
内堀 順護UCHIBORI JUNGO
-
-
Ginza Ishizuka
銀座 いしづか
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Sake
-
![]()
石塚 規ISHIJIKA TADASHI
The Chef's Recommendations -
Growing up watching his father and grandfather, who were both chefs, he naturally decided to enter the world of cooking.
Born March 23, 1976 in Tokyo, he grew up watching his father and grandfather, who were both chefs, and naturally became interested in cooking. Stepping without hesitation into the world of cuisine, he began his training at Kioicho's Fukudaya. He later deepened his knowledge at restaurants like Waketokuyama and Banrekiryukodo, making a heartfelt study of Japanese cuisine and was even reviewed in an international cooking magazine. In his 20th year as a chef, he opened [Ginza Ishizuka], where he can now be found.
石塚 規ISHIJIKA TADASHI
-
-
MOELLEUSE
モワルーズ
- Azabu-Juban, Tokyo
- French,Italian/French / French / Wine
-
![]()
田中 義和TANAKA YOSHIKAZU
The Chef's Recommendations -
With a respect to tradition, the chef cooks French dishes cheerfully
Born on November 16, 1976 in Kanazawa, the chef went to "Kanazawa New Grand Hotel" where he works for two years after graduating from a local culinary school. After working at several restaurants for three years in the city's outskirts, the chef goes to study in France. In France, the chef works in Paris, Bordeaux and five to six other places for three and a half years. Before coming back to Japan, he spends half a year in England. Back in Japan, the chef works at various French restaurants and bakeries before moving to Tokyo where he starts working as head chef in a number of restaurants. In 2010, he opened his own restaurant, "MOELLEUSE."
田中 義和TANAKA YOSHIKAZU
-
