1581 - 1600 of 1624 chefs
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Yoroniku
よろにく
- Omotesando/Aoyama, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / Others
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半田 智昭HANDA TOMOAKI
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Grown up among national brand stock products, I became a captive of meat before I knew it.
He was born in Iwate City in Iwate Prefecture. Growing up among nationally recognized products like Maezawa beef, Shorhorn beef, Iwanaka pork, and Platinum pork, he fell in love with meat ever since he can remember. He joined an Italian restaurant in Tokyo at the age of 22 and worked there for 5 years to learn how to deal with seafood. Then he experienced training in Kappo in the management of a specialty store for beef tongue. Next was a job in Yakiniku Jumbo Shinozaki Main Store and he later joined Yoroniku in 2007. In the innovative menu of Yoroniku, live the experience and ideas of Mr. Handa, a veteran of many different businesses.
半田 智昭HANDA TOMOAKI
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Kanazawa Izakaya Kappo Genzaemon
金沢・居酒屋割烹 源左ェ門
- Korinbo/Katamachi, Ishikawa
- Izakaya (Japanese tavern),Taverns / General
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久保 勝KUBO MASARU
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Skilled in many culinary domains, he has experience in making dishes like sushi and other Japanese food, as well as traditional local cuisine.
He was born in 1974. Since he was a child he liked food. He has chosen to work in the culinary world. He accumulated experience by working for a long time in restaurants with sushi and other Japanese dishes. He has devoted himself to improving his cooking ability. He has been the head chef of Genzaemon, displaying his talent in Japanese cuisine and Kaga cuisine.
久保 勝KUBO MASARU
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Sushiya-no Uokin Ebisu Branch
鮨屋のうおきん 恵比寿店
- Ebisu, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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山本 徹YAMAMOTO TORU
The Chef's Recommendations -
He is the chief chef who plays an important role to support the kitchen at the Ebisu branch that can develop the potential of Uokin group.
He was born in 1965 in Yokohama City, Kanagawa Prefecture. He was influenced by cooking programs on TV and naturally became enchanted with cooking. At 15, he joined a Japanese restaurant in Tokyo and learned the basics of Japanese cuisine intensively for six years. Thereafter, he gained experience at a restaurant featuring Kushiyaki (spit-grilled dishes) and large plates and at a Japanese restaurant in Ebisu. Finally he joined Uokin Co., Ltd. in 2008. He refined his skills at the main store of the Uokin group and finally assumed position of chief chef at Sushiya-no Uokin Ebisu Branch.
山本 徹YAMAMOTO TORU
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Izakaya Umaimon Shinjuku Kabuki-cho
居酒屋うまいもん 新宿歌舞伎町
- Shinjuku East Exit/Kabukicho, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake / General
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齋藤 博重Hiroshige Saito
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Warmly receiving customers with a smile at Umaimon
He was born and raised in Fukushima, but left for Tokyo to train at a Japanese restaurant for 15 years before coming back to Fukushima to open Izakaya Umaimon at age 33. However, for a short while he relocated to Osaka, due to his shop being within the evacuation zone after the Great East Japan Earthquake of 2011. After that, because of his deep familiarity with Tokyo, he decided to set up shop in one of the city's lively downtown shopping districts, and in April of 2012 he opened up Izakaya Umaimon in the Kabukicho district of Shinjuku.
齋藤 博重Hiroshige Saito
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ete - French cuisine
フランス料理 ete（エテ）
- Kamakura/Zushi, Kanagawa
- French,Italian/French / French
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藤本 恵史FUJIMOTO SATOSHI
The Chef's Recommendations -
Serving authentic French cuisine at affordable prices
Born in Osaka in 1982, he set his sights on becoming a chef after watching a movie about it in high school. After graduating from Tsuji Culinary Institute, he gained experience in the kitchen and in service at several restaurants in Tokyo. In 2008, he entered Ogino as part of its staff when it opened in Ikejiki-Ohashi. Then in 2011, he set out by himself to open "ete" in Kamakura, near his wife's old home.
藤本 恵史FUJIMOTO SATOSHI
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Itamae Yakiniku Itto Tenka Chaya Main Store
板前焼肉一斗 天下茶屋本店
- Tengachaya/Nishinari, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine
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有近 六次ARICHIKA ROKUJI
The Chef's Recommendations -
Everything for the sake of deliciousness
He was born in 1949 in Osaka Prefecture. With experience in wholesale meat business and butchering, he opened "Itamae Yakiniku Itto" with the intention of providing quality meat at more affordable prices. Only the highest quality Japanese black beef is selected from hundreds of cattle coming from farms in Miyazaki, Kagoshima, Niigata, Sendai, Saga, and throughout Japan. He works hard everyday, proudly remembering his background as a meat shop owner.
有近 六次ARICHIKA ROKUJI
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Hassho
八昌
- Magarekawa/Yagembori, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Hiroshima-style Okonomiyaki (savory pancakes)
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片山 義邦KATAYAMA YOSHIKUNI
The Chef's Recommendations -
After finishing his job as a businessman, decided to make living with Okonomiyaki.
I was born 1968, in Kagawa. When I quit being a salaryman, I chose the early retirement option of the company I was working for and decided to make my living making "okonomiyaki". After going around to try many restaurants, I chose to train at "Hassho", which was the most delicious. I continuously worked and gained experience under my strict teacher, and in the end, I inherited the restaurant from him when he retired. Under the teaching of "Never forget to concentrate on making delicious dishes, rather than to earn a lot of money", I dedicate myself to the grill for the many guests who kindly line up in front of my restaurant today.
片山 義邦KATAYAMA YOSHIKUNI
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Kizushi
喜寿司
- Ningyocho/Kodenmacho, Tokyo
- Sushi,Japanese / Sushi
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油井 隆一YUI RYUICHI
The Chef's Recommendations -
A Renowned Chef, Whose Career Began With Western Food
Mr. Yui was born in 1942 and grew up in Tokyo. Because he was acquainted with French food from a young age due to his mother's influence and also because he is left-handed, which is unusual for a sushi chef, his professional cooking career started with Western food at "Tokyo Kaikan." After completing his training, Mr. Yui returned to his birthplace and parents' home, "Kizushi" in Tokyo's Ningyocho, where he started from the lower ranks, acquiring the skills to become a sushi chef. Supplementing the traditions of Edo-style sushi with his skills in Western cuisine, Chef Yui is a leader in Tokyo's culinary scene.
油井 隆一YUI RYUICHI
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Hagi no Chaya
萩の茶屋
- Niihama, Ehime
- Soba (noodles),Japanese / General / Soba (noodles)
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井原 和武IHARA KAZUTAKE
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Quality ingredients are essential for soba. A soba artisan who ignores profit in order to serve up delicious soba
He was born in 1967 in Ehime Prefecture. The family's soba restaurant had been founded by his father. Growing up watching his father at work, he knew as a young child that he wanted to succeed his father at the restaurant. In order to hone his skills, he left home for years to train at renowned soba restaurants in Chiba Prefecture, Saitama Prefecture, and at Matsumoto in Nagano Prefecture. He then returned home to take over "Hagi no Chaya". Using only the finest ingredients to serve up the best soba, he pays no attention to profit-a true soba artisan.
井原 和武IHARA KAZUTAKE
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Ostu
オストゥ（Ostu）
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Italian,Italian/French / Italian / Wine
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宮根 正人MIYANE MASATO
The Chef's Recommendations -
An unexpected 5 years in Piedmont guided him for the future
He was born in Saitama prefecture in 1974. After graduating from culinary school, he devoted himself to training at various Italian restaurants in Tokyo, such as the famous "Antonio," and then went to Italy. Most of his time there was spent in Barolo, Piedmont, at the restaurant "Locanda nel Borgo Antico" After returning to Japan, he opened "Ostu."
宮根 正人MIYANE MASATO
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Tenshige
天茂
- Akasaka, Tokyo
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)
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高畑 粧由里TAKABATAKE SAYURI
The Chef's Recommendations -
She works to preserve the flavors of Tenshige
Born in 1964, a Tokyo native. She was working as a teacher at a combined middle and high school when at the age of 30 her father and predecessor, Tomio Kurashige, fell ill, and started helping him out in the evenings with the frying at Tenshige. After that, she resigned from the school in order to succeed her father, and began to study cooking in earnest. Roughly two and a half years later, under the careful guidance of her father, she became the head chef here at the age of 33.
高畑 粧由里TAKABATAKE SAYURI
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Kobe Harborland Sandaya
神戸ハーバーランド 三田屋
- Harborland, Hyogo
- Steak,Yakiniku/Steak / Japanese Beef Steak / Steak / Western Teppanyaki (iron griddle grilling)
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村田 茂郎MURATA SHIGERU
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Providing topquality beef cultivated by scouring the industry with a critical eye.
Born in 1956 in Sanda city, Hyogo prefecture. For eight years he threw himself into ensuring product quality within the meat industry, attaining a qualification as a 'meat specialist'. After that he began to take an interest in attracting customers from far and wide to his home base of Hyogo with nothing but a "home-grown beef tenderloin course" and just like that, Sandaya was born. Currently he uses skills and techniques fostered by his experience in the meat industry throughout the whole store.
村田 茂郎MURATA SHIGERU
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Saryo Takinoya
茶寮 瀧乃家
- Nakajima Park, Hokkaido
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)
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松林 康和MATSUBAYASHI YASUKAZU
The Chef's Recommendations -
A chef in continuous pursuit of the origin of Japanese cuisine.
He was born on March 13th, 1957 in Ashibetsu city. Raised under the wings of his working parents, he set his sights on the path of culinary arts and nature. While attending culinary school, he worked hard part-time at the ryokan (Japanese inn) that he was living in. He realised that the origin of the Japanese palate lay in Japanese cuisine and started work at a ryotei (traditional Japanese restaurant). Subsequently, he assumed the role of head chef at a ryokan in Sapporo. Since 2007, he has been displaying his cooking prowess as the head chef of Saryo Takinoya.
松林 康和MATSUBAYASHI YASUKAZU
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Organ
organ（オルガン）
- Ogikubo, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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紺野 真KONNO MAKOTO
The Chef's Recommendations -
The encounter with natural wine greatly influenced his restaurant's core principles after setting out on his own
He was born in Tokyo in 1969. He went to America during his schooling days, and an experience at a part-time job in a restaurant gave him the motivation to enter this industry. He returned to Japan when he was 29, and pursued further training at a cafe in Harajuku, and the bistro "Au Rendez-Vous" in Chitose-Funabashi. During his training, he encountered natural wine and found himself spellbound by its great flavor. He set out on his own in 2005 and opened "uguisu" in Sangenjaya. In 2011, he opened his second shop, "organ", as its owner.
紺野 真KONNO MAKOTO
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Ahill Ginza
ahill 銀座
- Ginza, Tokyo
- French,Italian/French / French / Western Teppanyaki (iron griddle grilling) / Hamburger Steak
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山中 昌昭YAMANAKA MASAAKI
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A dynamic expression of delicate French cooking with teppanyaki (Japanese hot plate) style cooking.
Born in 1979 in Osaka. While working part-time and chasing his dreams, he learned cooking by watching others and using the ingredients in his house. He would then share this cooking with his friends, and it was their positive reaction that led to him deciding upon a career in cooking. After working for eight years in an Italian restaurant, he started working at Ahill through the introduction of an acquaintance. He currently works as the head chef, using the dynamic teppanyaki style to produce delicate French food.
山中 昌昭YAMANAKA MASAAKI
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Mutsukari
六雁
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Shojin Ryori (Buddhist cuisine)
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秋山 能久AKIYAMA YOSHIHISA
The Chef's Recommendations -
Our stoic chef incorporates his life philosophy into every dish
A native of Ibaraki Prefecture, he moved to Tokyo after graduating from high school. He studied culinary arts at Tokyo Liberal Arts College's Kappo Suzuki restaurant and honed his skills for ten years. Afterwards, he undertook a stint at the restaurant "Gesshinkyo" and learned about vegetarian cuisine. In 2005, he became Mutsukari's head chef.
秋山 能久AKIYAMA YOSHIHISA
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Sushi Minato
鮨みなと
- Asahikawa, Hokkaido
- Sushi,Japanese / Sushi
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中港 大将NAKAMINATO TAKAYUKI
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His father's shop burned to the ground... but continuing the family legacy was his destiny!
Born in Hokkaido in 1974, he grew up watching his father running Minato Sushi, his shop in Asahikawa. After graduating from high school, he decided to become a sushi chef, and spent 7 years in Sapporo and 3 in Tokyo polishing his skills in the preparation of sushi and Japanese cuisine. In 1999, Minato Sushi burned to the ground, and when he heard that the shop was going to be closed for good, he made up his mind. Changing locations, he opened Sushi Minato for a second time, continuing his father's legacy.
中港 大将NAKAMINATO TAKAYUKI
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Ginza Ishizuka
銀座 いしづか
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Sake
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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
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Aroma Fresca
アロマフレスカ
- Ginza, Tokyo
- Italian,Italian/French / Italian
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原田 慎次HARADA SHINJI
The Chef's Recommendations -
The chef who combines arrangement, scent, and flavor into one dish
Born on July 28, 1969, in Tochigi prefecture, the owner has been interested in cooking since the age of 15. In high school, he worked part time at a restaurant and felt intrigued by the field of cuisine. While studying at Hattori nutrition college, he worked part time at Jino in Roppongi, where he later became a full time worker. He trained under chef Hiroshi Satake for 5 years and then worked at Jino no.2 for 4 years. In 1998, he opened Aroma Fresca in Ginza with Hiroshi Tazawa. Since then, he has been working as both a cook and an entrepreneur who manages multiple restaurants.
原田 慎次HARADA SHINJI
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Yakitori Abe
やきとり阿部
- Meguro, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Wine
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阿部 友彦ABE TOMOHIRO
The Chef's Recommendations -
From Italian food to yakitori, he closed his own shop to train at a famous restaurant
He was born in Niigata prefecture in 1984. After graduating from culinary school, he began his culinary career as a chef at "Kihachi". When he was just 23 years old, he opened an Italian dining restaurant in Akabane, but a turning point suddenly reached him. While he was casually imagining his future, what surfaced clearly in his head was, as he says, "The image of a yakitori (grilled chicken) craftsman standing diligently in front of a small grill." He worked as an apprentice at "Torishiki" when he was 28. After about a year and a half years of training, he opened "gallus" in June 2013 and has been in charge of it since then.
阿部 友彦ABE TOMOHIRO
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