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1681 - 1700 of 1843 chefs

RISTORANTE Misato

RISTORANTE美郷

  • Shichijo/Tambaguchi, Kyoto
  • Italian,Italian/French / Italian / Pasta / Wine

毛利 亮MORI RYO

The Chef's Recommendations

A chef who is constantly thinking up new menus in which the flavors of the drinks and the food complement each other

Born in 1965 in Oita Prefecture, graduated from Tsuji Japanese Culinary Arts College. After gaining experience in Kyoto and Osaka he went independent, starting his own restaurant in Kyoto. In 2006 fate brought him to "Ristorante Misato", where he shows off his skills daily as the lead chef.

毛利 亮MORI RYO

Indian Restaurant ANAND

インド料理 アーナンダ ANAND

  • Akashi, Hyogo
  • Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry

サーワナ・シングSAWANA SHINGU

A chef who displays the virtues of Indian cuisine, while also looking for ways to match its flavors to Japanese tastes.

It has been six years since Chef Sawana, the owner's younger brother, came to Japan. He became the chef with the hope that "the Japanese people can enjoy the taste of Indian home cooking." Chef Sawana is in charge of tandoori and naan. By making spiciness levels adjustable and so forth, he continues to refine his dishes to suit the Japanese palate.

サーワナ・シングSAWANA SHINGU

Chinese Restaurant Chanchan

中国酒菜 暢暢

  • Kishiwada/Izumi/Izumisano/Sennan, Osaka
  • Chinese,Chinese / Shokoshu (Chinese Shaoxing wine) / Yum Cha/Dim Sum / General

井上 靖久INOUE YASUHISA

The Chef's Recommendations

Enjoy authentic, hotel-grade Chinese food at this street side venue.

Born on March 25, 1960, in Kyoto Prefecture. Influenced by parents, who were both true gastronomes, he developed a keen interest in cooking, especially Chinese food, from a very early age. In 1980, he began what would become a 7 year training at restaurant Dunhuang in Yamaguchi Prefecture. He was also deeply impressed by the passionate approach of Chef Kazuo Uchida, his senior at the Hotel New Otani in Osaka (currently serving as chef at the ANA Hotel in Kyoto), which further deepened his commitment to the culinary arts. His downtown restaurant's creed is to make luxury hotel-grade Chinese cuisine easily accessible to all.

井上 靖久INOUE YASUHISA

Restaurant La FinS

Restaurant La FinS

  • Shimbashi/Shiodome, Tokyo
  • French,Italian/French / French

杉本 敬三SUGIMOTO KEIZO

The Chef's Recommendations

His training started from as early as elementary school and he was considered a cooking genius.

He started working at a Japanese restaurant and Japanese sweet shops when he was an elementary school student. He graduated from the culinary school, Tsuji, and also went to France to study at a French cooking college. He went to Alsace and visited other areas as well. He became a chef after four years and returned to Japan after eight years in total. In 2012, he opened La FinS.

杉本 敬三SUGIMOTO KEIZO

Kisoji

木曽路

  • Shimbashi/Shiodome, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

大木 哲也OKI TETSUYA

The Chef's Recommendations

Influenced by relatives who ran a sushi shop, he started his career in cooking.

He was born in Chiba Prefecture in 1964. Thanks to his relatives who ran a sushi shop, he has wanted to become a chef ever since he was a child. He started his training at a sushi restaurant in Tokyo when he was 15 and after that, he polished his skills at several other shops. In 1994, he opened up a new shop, "Kisoji", in Shinbashi in Minato Ward in Tokyo Prefecture and ever since then, has been serving only the freshest of ingredients and seasonal fish that are not only healthy, but let you enjoy the delicious flavors of each season.

大木 哲也OKI TETSUYA

Fermintxo

フェルミンチョ

  • Nishi-Azabu, Tokyo
  • Spanish/Mediterranean,Global/International / European / Wine / Spanish

作元 慎哉SAKUMOTO SHINYA

The Chef's Recommendations

Breathing new life into traditional Spanish cuisine

He was born in Ishikawa prefecture in 1982. He says that he focused on Spanish cuisine in culinary school because the Latino atmosphere matched his character well. After his graduation, he worked for three years at a hotel in Kanazawa before going to Spain to learn about the flavors in the country itself. In Spain, he trained at famous Michelin-starred restaurants such as "Restaurante Alameda", "Fonda Sala", and "Restaurante Neiche", and he opened "Fermintxo" in Nishi-Azabu after returning to Japan. He continues to present the techniques he learned at those famous restaurants, together with his novel ideas that never adhere to a fixed framework, on a plate.

作元 慎哉SAKUMOTO SHINYA

FRICK

FRICK(フリック)

  • Omotesando/Aoyama, Tokyo
  • Italian,Italian/French / Italian / Wine

深田 景FUKADA KEI

The Chef's Recommendations

Trained under two master chefs

Born in 1978 in Tokyo. Enrolled in a culinary school and then set out to work in that field. He studied in Shibuya's "Bigorosso" and Daikanyama's "Canobiano" under Uetake Takamasa, and then at the age of 22 he went to Italy for about two and a half years. He improved his craft in many restaurants, including a 2 star Michelin location in Tuscany, the "Tendarossa." After returning to Japan, he trained under Sasajima Yasuhiro at Marunouchi's "Il Giottone," working as a chef from the opening. In 2008, he opened the mainly vegetarian "Frick." It is a restaurant that is very popular with regular customers.

深田 景FUKADA KEI

Restaurant Mona Lisa Ebisu Branch

レストラン モナリザ 恵比寿店

  • Ebisu, Tokyo
  • French,Italian/French / French

河野 透KAWANO TORU

The Chef's Recommendations

Our chef values the input of his guests and pursues fashionable, cuttingedge cuisine with the spirit of a true craftsman

Born September 25th, 1957 in Miyazaki Prefecture. After graduating from the Tsuji Culinary Institute in Osaka, he studied at Seiyoken for five years before moving to France. He started at Japanese restaurants before working his way to the Michelin one-star (now three-star) restaurant Guy Savoy in Paris. He then honed his skills at the Swiss restaurant Girardet before returning to Japan. He served as head chef at Restaurant Hiramatsu and chateau restaurant Joel Robuchon for three years before striking out on his own. In 1997 he opened Restaurant Monna Lisa Ebisu.

河野 透KAWANO TORU

Hakata Mizutaki-style Motsu Nabe Motsufuji

博多水炊き風もつ鍋 もつ藤

  • Marunouchi, Aichi
  • Japanese,Japanese / General / Motsu Nabe (offal hot pot)

伊藤 和之ITO KAZUYUKI

Encountering genuine motsunabe (meat stew) in Osaka led to him opening his own restaurant

I'm originally from Ichinomiya City. After stepping away from the 9-to-5 life of a businessman, I entered cooking school. After that, I apprenticed at a Chinese restaurant and worked at a gyoza (dumpling) shop in Osaka for even more training. When a famous motsunabe (meat stew) restaurant from Fukuoka opened a branch in Osaka, I seized the opportunity to work there and trained for a year and a half, and in 2007 split off and opened a restaurant in Nagoya.

伊藤 和之ITO KAZUYUKI

Restaurant Carrot

レストラン キャロット

  • Ueda/Komoro/Saku, Nagano
  • Pasta/Pizza,Italian/French / Pasta / Pizza

三田 錦朗MITA KINRO

The Chef's Recommendations

Our goal is to make sure our parents eat delicious food.

Born in Nagano Prefecture on the 10 of March, 1963, he set out to become a chef so that he could make delicious food for his parents. After he worked at a Hotel for three and half years, he got a job at Restaurant Carrot, where he is now based.

三田 錦朗MITA KINRO

Akashi

明石

  • Shinjuku-Sanchome, Tokyo
  • Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood

矢向 剛YAKO TAKESHI

Demonstrating the knowledge and techniques built up over three generations

Mr. Yakou's grandfather was a maker of tempura who opened an establishment in Ginza named "Naruto", this name being linked to his birthplace, Awaji Island. His father, Yoshio Yakou, struck out on his own, leaving "Naruto" and establishing in 1962 his own restaurant named "Akashi". This name was a reference to being on the opposite side of the Naruto Strait. Having grown up watching this family, Mr. Yakou felt he wanted to become a chef, so he trained with his father to develop his skills. He has reached such a high level of mastery in the preparation of pufferfish that he currently serves as an examiner for the licensing of pufferfish chefs.

矢向 剛YAKO TAKESHI

Hakata Taki Gyoza Ikeda Shoten

博多 炊き餃子 池田商店

  • Hirao/Kiyokawa, Fukuoka
  • Gyoza (dumplings),Chinese / Shochu / Gyoza (dumplings) / General

冨永 信一TOMINAGA SHINICHI

By making sure ingredients change every day, there is always an eye on consistent quality.

Born in 1973, and a native of Fukuoka Prefecture, he had always loved food, but was working at a company unrelated to the culinary world. From there, he decided to change occupations and pursue the path of becoming a chef. Every day he constantly watches changes in conditions and the quality of ingredients to insure a consistent high level of quality, which means he is always studying the textures and flavors of the food he has perfected.

冨永 信一TOMINAGA SHINICHI

Kokera

こけら

  • Shimokitazawa, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

渡邊 兼二朗WATANABE KENJIRO

I had a fascination with the hospitality industry and I always hoped to have my own place!

My first job working in the hospitality industry was at an izakaya. While I was working there, I became very interested in the industry and I began to think about starting up my own place. From that time on, all of my attention went into learning how to cook. The izakaya that I worked at focused mainly on seafood based cuisine, which meant that I gained a lot of knowledge and tricks about cooking with fish. People say that my knowledge of fish is on a different level to others.

渡邊 兼二朗WATANABE KENJIRO

Yakitori Tori Ryori Toritatsu

焼き鳥・鶏料理・鳥辰

  • Shinjuku West Exit/Tochomae, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / General / Kushiyaki (grilled skewers)

吉川 公一YOSHIKAWA KOICHI

With food hygiene his top priority, he is a chef who appraises his fresh ingredients

Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."

吉川 公一YOSHIKAWA KOICHI

Sumibi Yakitori Kirishima

炭火焼鳥 霧島 

  • Hoshigaoka/Issha, Aichi
  • Japanese Sosaku (creative),Japanese / Yakitori (grilled chicken skewers) / Chicken / Shochu

花田 夏美HANADA NATSUMI

I entered the food world after a chance encounter with the boss.

Originally, Mr. Ikeda said he enjoyed customer service. While he was doing some other job, he met the boss of "Sumibi Yakitori Kirishima" and became interested in the food world. After that, he was invited by the boss to manage the restuarant together.

花田 夏美HANADA NATSUMI

Hokkai Shabu Shabu Kita 2 Jo

北海しゃぶしゃぶ北2条店

  • Sapporo Station, Hokkaido
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Crab / Nabe (hot pot) / Shabu-shabu (boiled meat slices)

佐々木 彰則SASAKI AKINORI

Working hard with the staff to create a comfortable restaurant

Born August 10, 1956 in Sapporo. After graduating from a vocational school, he worked at restaurants, hotels, and izakaya bars, serving customers. When Hokkai Shabu Shabu Kita 2 Jo opened in 2012, he was hired on as manager. Rather than "training staff by the book," he focuses on "little acts of service and hospitality," working towards creating a restaurant with a warm atmosphere along with his staff.

佐々木 彰則SASAKI AKINORI

Shinkiro

蜃氣楼

  • Gion, Kyoto
  • Japanese,Japanese / General

島田 涼SHIMADA RYO

The Chef's Recommendations

He continues to perfect his skills in a traditional geisha district in order to create food that delights his customers

He loves delicious food and wanted to be able to serve it to customers, so he made the decision to become a chef. Since graduating from culinary college he has spent 13 years working in Japanese restaurants, learning the trade from the basics and building up experience. He is particular about drawing out the innate flavor in ingredients that contain a sense of season and provenance, while at the same time adding an extra touch to simple food. The taste of his food is loved by people of all different ages, and he continues to display his skills, encouraged by expressions of appreciation for his cooking.

島田 涼SHIMADA RYO

Tsukishima Spanish Club

月島スペインクラブ

  • Tsukishima, Tokyo
  • Spanish/Mediterranean,Global/International / Spanish / European / Wine

遠藤 裕久ENDO HIROHISA

The Chef's Recommendations

A veteran chef who is particular about how to heat all the iingredients meat, fish and vegetables

Born in 1967, in Tokyo. He chose to become a professional cook because he likes to see faces delighted by delicious food. Since 1987, he has been engaged in cooking French cuisine in the main dining room of various hotels within Tokyo. In 2005, he went independent and opened Chez Hiro in Nezu. In 2008, he turned to Spanish cuisine and joined Spain Club Co. After serving as head chef of Kioi-cho Spain Bar and Shimokitazawa Spain Bar, he took over as head chef of Tsukishima Spain Club in 2010.

遠藤 裕久ENDO HIROHISA

Uron-ya Oiso

うろんや 大磯

  • Hiratsuka/Oiso/Ninomiya, Kanagawa
  • Italian,Italian/French / Italian / Pasta / Pizza

小澤 幸憲OZAWA YUKINORI

After all, the love of cooking lead to this profession.

小澤 幸憲OZAWA YUKINORI

Gyutan Sumiyaki Rikyu East Entrance

牛たん炭焼利久 東口分店

  • Sendai Station East Exit, Miyagi
  • Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General

佐々木竹美SASAKITAKEMI

Making a career out of his favorite dish

Having always had a passion for food, he entered the world of cooking in order to delight customers with delicious food. He is a veteran cook who's been working at Rikyu for 15 years. Charcoal-grilled beef tongue is a simple yet profound dish. Every day he focuses all his attention on broiling the meat just right to provide his customers with the best, exquisite taste.

佐々木竹美SASAKITAKEMI

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