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1481 - 1500 of 1799 chefs

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

Tonkatsu Yachiyo

とんかつ八千代

  • Toyosu, Tokyo
  • Japanese,Japanese / General / Tonkatsu (fried pork cutlet)

石塚 英明ISHIZUKA HIDEAKI

His lifework is maintaining and developing the restaurant's recipes that has been handed down for a long time.

He was born in Tokyo in 1944. His father ran a casual restaurant in Nihonbashi, and he set his sights on becoming a chef ever since he was little, as he says, "In the past, taking over the family business was a given, so I never thought about any other paths." At the age of 20, he firstly trained at a Japanese restaurant. After thoroughly learning the basics of Japanese cuisine and how to pick fresh fish from the market, he joined "Tonkatsu Yachiyo", where his father handled the kitchen. Until now, for nearly 50 years since that day, he has been wholeheartedly studying about how to fry the best ingredients into delicious dishes.

石塚 英明ISHIZUKA HIDEAKI

Teruzushi

照寿司

  • Kitakyushu City, Fukuoka
  • Sushi,Japanese / Sushi

渡邉 貴義Takayoshi Watanabe

He has transformed an ordinary old sushi shop in the town into a high-end one, popular among overseas guests.

He was born in 1977 in Fukuoka prefecture. He wanted to be a French chef when he was very young but entered the field of Japanese cuisine after graduating from a university. After three years of training, he joined [Teruzushi] run by his father to work as a sales staff, then became a chef of which they were shorthanded. In 2013, he became the third generation of [Teruzushi] and started its innovation. He upgraded the seafood quality and raised the prices. The restaurant became in a slump at first, but he did not change his beliefs and kept using the highest-grade ingredients, which has transformed this ordinary town sushi shop with more than 50 years of history, into a famous sushi restaurant even among guests from overseas.

渡邉 貴義Takayoshi Watanabe

Okonomiyaki Kiji Shinagawa

お好み焼 きじ 品川店

  • Shinagawa, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Beer

中川 恵理NAKAGAWA ERI

After came back to Japan, he was impressed with the depth of "Okonomiyaki" that is specialty of his home town.

He was born in Neyagawa, Osaka in 1982. He decided to become a chef after he came back to Japan from a working holiday in New Zealand. His mentor at the place he used to work part-time suggested, "Why don't you open a restaurant in Tokyo?" and he joined the restaurant "Okonomiyaki Kiji Marunouchi" as he felt like having a look around Tokyo for a while. At the same restaurant, he was impressed how deep and interesting making okonomiyaki (Japanese-style pancake) was, as he always thought of it only "Osakan home cooking", and devoted himself to okonomiyaki. He become the restaurant manager of "Okonomiyaki Kiji Shinagawa" when it opened in 2010.

中川 恵理NAKAGAWA ERI

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

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

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

Gyoza no Terui

餃子の照井

  • Fukushima City, Fukushima
  • Gyoza (dumplings),Chinese / Teppanyaki (iron griddle grilling) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen)

佐藤 吉則SATO YOSHINORI

Here we deliver the heart and flavour of "Terui" that has been passed down from the previous generation.

He was born in 1949 and is from Hiroshima. After the war, his mother and father opened up a Japanese restaurant. Afterwards, his father tried to recreate the Chinese dumplings (gyoza) he had during his time in the army. After trial and error, they started a restaurant specializing in gyoza that his son continues to this day. With each carefully-crafted gyoza, they deliver the heart and flavour of the previous generation.

佐藤 吉則SATO YOSHINORI

Nishiazabu Kappo Takumi

西麻布 割烹 たくみ

  • Nishi-Azabu, Tokyo
  • Kaiseki (course menu),Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (tea-ceremony dishes)

木村 巧KIMURA TAKUMI

The Chef's Recommendations

A seasoned cook devoted to Japanese cuisine with a load of training.

After 10 years working on his craft at Osaka's renowned Kagairo, he would later move on to Hotel Hatsuhana and the Hyatt-Regency Tokyo, among others, working as head chef. Then, in 2011, he opened Nishiazabu Kappo Takumi, marking the culmination of his exploits thus far. He still runs the shop today.

木村 巧KIMURA TAKUMI

Sushi Kanesaka

鮨かねさか

  • Shimbashi/Shiodome, Tokyo
  • Sushi,Japanese / General / Sushi

金坂 真次KANESAKA SHINJI

The Chef's Recommendations

We are energetic sushi craftsmen, always leading the race.

Born in Chiba prefecture, he single mindedly pursued baseball until graduating high school. After graduating culinary school, he began gaining experience at a local sushi restaurant. After gaining experience at well known stores in places like Ginza, he set up independently at age 28. Now, with 11 years of experience, he has expanded and even set up several branches overseas, and his restaurants have earned 2 stars in the Michelin Guide.

金坂 真次KANESAKA SHINJI

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

Aoyama Spain Bar El Vuelo

青山スペインバル エル ヴエロ

  • Harajuku/Meiji-Jingumae, Tokyo
  • Italian,Italian/French / Steak / Mediterranean

大竹 功悦OTAKE KOETSU

Wanting to work in a job where one dish can make someone smile

Born in 1984 in Chiba. He worked to become a chef thinking, "I want to make people smile with the food I cook." After working at Aux Bacchanales and Ginza Candle, he came to Aoyama Spain Bar El Vuelo.

大竹 功悦OTAKE KOETSU

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

Bijindori

美神鶏

  • Ebisu, Tokyo
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)

小柳 賢一郎KOYANAGI KENICHIRO

Enjoy dishes waterboiled to perfection, served by a head chef from Kyushu

He was born in 1968 in Nagasaki Prefecture. He was deeply moved by the exceptional food served to him at the Japanese-style restaurant of an acquaintance, which set him on the path to becoming a chef. He polished his skills at a number of restaurants all over Nagasaki and Tokyo, before working at Fried Giblet & Giblet Stew Specialists - Koganeya in 2006. After 10 years of experience, he opened a new store in the franchise, Bijindori and is now the head chef.

小柳 賢一郎KOYANAGI KENICHIRO

Fujimura

藤むら

  • Fukushima Station, Fukushima
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Kamameshi (rice cooked in an iron pot) / Local Sake

矢吹 光央YABUKI MITSUO

Our chef wanted to understand the complex flavors of sake

Born in 1978 in Fukushima Prefecture. He works as chef at the restaurant Kamameshi Fujimura, run by his father. Three years ago he and his wife acquired formal certification as sake tasting experts, and they've been visiting sake breweries ever since, selecting the most delicious offerings for tasting at their restaurant.

矢吹 光央YABUKI MITSUO

Wine no Ie Budotei

ワインの家 ぶどう亭

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • French,Italian/French / General / French / European

塚本 将喜TSUKAMOTO MASAKI

This chef/owner, himself having been captivated by wine, aims to share its beauty.

He was born on December 1956, in Saga Prefecture. Being a fan of wine, he has worked as a sommelier in a French restaurant. Making the most out of his experiences as a sommelier, he opened a "restaurant to offer food that goes with wine". He has a stock of wines, mainly from France, chosen by himself that he can recommend to customers.

塚本 将喜TSUKAMOTO MASAKI

Lounge & Bar Grand Bleu

ラウンジ&バー グラン・ブルー

  • Ito/Shimoda, Shizuoka
  • Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Cake

鎌田 雅之KAMADA MASAYUKI

Inspired by the TV show "Food Heaven" to become a chef

Born in 1960. After studying under Masaru Kamikakimoto at "Alain Chapel", he worked as chef and then assistant head chef for the Huisten Bosch Hotels. In 2008 he was hired as the head chef for the "Hotel La Suite Kobe - Harborland" and was promoted to his current post as assistant general manager in 2009.

鎌田 雅之KAMADA MASAYUKI

Gyutan Sumiyaki Rikyu Matsushima

牛たん炭焼利久 松島店

  • Matsushima, Miyagi
  • Izakaya (Japanese tavern),Taverns / Gyutan (beef tongue) / Local Japanese Cuisine / General

相沢幸宏AIZAWAYUKIHIRO

Bringing out the full flavor of beef tongue

Our chef entered into the world of cuisine having fallen in love with cooking as a child. After gaining experience at other beef-tongue restaurants, he came to Rikyu having been drawn to the idea of creative new tastes in beef-tongue cuisine. He spends each day at the grill with the aim of sharing with the world the full depth of flavor that is possible with beef tongue.

相沢幸宏AIZAWAYUKIHIRO

Fujiya Kyoshoku

ふじや京色

  • Shijokawaramachi/Teramachi, Kyoto
  • Japanese,Japanese / Kyoto Cuisine / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

藤原 崇史FUJIWARA TAKASHI

The parttime job that he had at an izakaya when he was a high school student inspired him to become a chef.

The reason why he decided to get a part-time job in an izakaya (Japanese pub restaurant) was that he wanted to eat the free food. It may not have been the most romantic reason, but this is what led to his career in the restaurant business. Through his part-time job he learned how much fun cooking was, and decided to attend catering college. At college he met fellow students who would play an important part in shaping his future career. After graduating, he spent time working in three different Japanese restaurants. After working for ten years, he and his friends from college opened "Jounetsu Shokusai Kyoshoku". Later, in 2014, they opened "Fujiya Kyoshoku".

藤原 崇史FUJIWARA TAKASHI

CANOVIANO ANNEX

CANOVIANO ANNEX(カノビアーノアネックス)

  • Esaka, Osaka
  • Italian,Italian/French / Italian / Wine / Black Tea

石原 太郎ISHIHARA TARO

His dream to become a chef came true. Now he makes passionate Italian cuisine in a brand new style

He was born in 1979 in Okayama prefecture. He often went out to eat with his parents as a child, and soon he secretly longed to become a chef in the future. That dream come true, when after graduating from the Hattori School of Nutrition at the age of 18, he honed his cooking skills in Tokyo at Italian restaurants and French restaurants in hotels. After that he encountered "Canoviano", and Chef Uetake at our main store in Daikanyama took him under his wing. Still greatly influenced by Chef Uetake, our chef makes every effort to produce many dishes that show the true worth of Italian cooking.

石原 太郎ISHIHARA TARO

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