1681 - 1700 of 1735 chefs
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Akasaka Shisen Hanten
赤坂 四川飯店
- Nagatacho, Tokyo
- Szechuan,Chinese / General / Szechuan / Chinese Tea
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陳 建太郎CHIN KENTARO
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Following in his father's footsteps, he is proactively involved in spreading the joy of Sichuan cuisine
In 1979, he was born in Tokyo as the eldest son of Chen Kenichi. His grandfather, the late Chen Kenmin, was the person who first introduced Sichuan cuisine to Japan. After graduating from Tamagawa Academy, he entered "Akasaka Shisen Hanten". After that, he trained in Shibuya's "Szechwan Restaurant Chen", and studied overseas in Sichuan province for two and a half years to thoroughly learn about Sichuan cuisine at the place of its birth. Currently, he actively participates in various activities, such as TV programs and events as the third-generation chef of Shisen Hanten.
陳 建太郎CHIN KENTARO
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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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Akasaka Kitafuku
赤坂きた福
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / Crab / Kyoto Cuisine / Wine
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川崎真人KAWASAKI MASATO
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A Chef Who Handles Various Delicacies Such as Live Crab, Blowfish, and Chinese Softshell Turtle
Chef Kawasaki was born on January 24th, 1982 and is from Hokkaido. He studyied about store designs in high school, and wanting to eventually own his own store, he decided to become a chef. After graduating, he moved to Tokyo, where he first trained for five years at "Tsunahachi". With a desire to gain further experience, he trained for another five years at "Kyofuji". He then gained further experience at "Japanese Restaurant Ono Ginza" and a number of other stores with a desire to learn about wines. At its opening in November 2012, he entered "Akasaka Kitafuku", where he continues to work today.
川崎真人KAWASAKI MASATO
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Sushiya Ono
鮨屋 小野
- Ebisu, Tokyo
- Sushi,Japanese / General / Sushi
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小野 淳平ONO JUMPEI
The Chef's Recommendations -
The ultimate sushi that makes everybody happy
Originally from Gunma Prefecture. While still in his home town, he became intrigued with the sushi world. He trained at a sushi restaurant in Tokyo for 15 years. In 2007, he opened Sushi Ono in Ebisu. He is increasingly energetic and active, opening his second restaurant, Sushi Hayakawa, in May, 2013.
小野 淳平ONO JUMPEI
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La BOMBANCE
ラ・ボンバンス La BOMBANCE
- Nishi-Azabu, Tokyo
- Japanese Sosaku (creative),Japanese / General / Sake
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渡邊 直博WATANABE NAOHIRO
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A meeting with Chef Okamoto at Fujidaya, here in the world of cuisine he's longed after since childhood
Born in 1978 and coming from Yamanashi, his father was a cook of Japanese cuisine and because of this he had an interest in food from an early age, leaping into the world of cuisine when he graduated from high school. Building up his skillset at small restaurants, hotels, Japanese restaurant inns, and the like, he then spent three and a half years at Fujidaya, meeting with owner Okamoto at that time. From the start-up of La BOMBANCE in 2004, he's been in the kitchen as head chef.
渡邊 直博WATANABE NAOHIRO
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Ohama
おおはま
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / General / Sake
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大濱 幸恵OOHAMA YUKIE
The Chef's Recommendations -
A career that granted her a chance to fulfill her dream of competing with culinary skills
She was born in Ehime prefecture and raised in Chiba prefecture. She majored in food science in college since she wanted to work in food production, but after graduation she went on to work as a civil servant for a period of time. However, she says that, "I wanted to be in a job that involved making food," so she devoted herself wholeheartedly to that dream when she turned 30. She studied Japanese cuisine at Ecole Tsuji Tokyo for a year, and after that she learned the basics of cooking at Matsushita in Waseda, and studied sake (Japanese rice wine) at Sasagin in Yoyogi-Uehara. She underwent further training at Ishii in Shimbashi, and then in 2010 she opened Ohama in Asagaya, which moved to Kamakura in 2014.
大濱 幸恵OOHAMA YUKIE
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Kakiya
牡蠣屋
- Miyajima, Hiroshima
- Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / Oyster
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林 祐司HAYASHI YUJI
The Chef's Recommendations -
I proceeded to this path wishing to experience the family business, Oysterbar.
He was born on April 14th, 1958, in Miyajima, Hiroshima. His parents ran an oyster bar, and since childhood he has been familiar with the world of food. Gradually he began to wish to be a cook and started to train in the culinary arts. For a long time he worked as an oyster chef, and now he runs "Kakiya". Every day, he grills oysters in the restaurant and his skillful manipulation gathers favorable responses not only from local regular customers, but also from tourists who come from far away.
林 祐司HAYASHI YUJI
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Teppan Steak Pur
鉄板ステーキ ピュール
- Minamimorimachi, Osaka
- Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)
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中村 武実NAKAMURA TAKEMI
The Chef's Recommendations -
Watching Teikoku Hotel's head chef Nobuo Murakami cook on television moved me
Born in 1959 in Taima City, Nagasaki. His mother's dishes always used fresh, local vegetables and fish, highlighting those ingredients but having flavors that you never tired of and that got him to understand the complexities of cooking. After graduating high school, he trained at hotels and restaurants, and worked as head teppanyaki grill chef at the Hilton International, Moriguchi Prince Hotel, and the Hyatt Regency Osaka. In 1996, he was hired on as both head chef and manager of Teikoku Hotel Osaka Kamon. In 2012, he opened Teppan Steak Pur.
中村 武実NAKAMURA TAKEMI
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Ginza Fujita
銀座 藤田
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi
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藤田 一休FUJITA IKKYU
The Chef's Recommendations -
Our chef stays true to the fundamentals of cuisine, while continuing to challenge himself with new dishes
Born in 1968 in Tokyo. After five years of experience at Japanese-style restaurants in Yushima, he wanted to learn about sushi, so he went to work for Sushidokoro Midoriyama in Toranomon. After that he got some experience in Western-style food, and he was selected to become head chef at the age of 29. After that he worked as head chef for over ten years. He opened Fujita in September of 2010. "I want change up my dishes as much as possible while staying true to the basics," he told us while wracking his brains to come up with ways to delight his guests however he can. He also holds a cooking class on Saturdays. There he diligently teaches the fundamentals of cooking.
藤田 一休FUJITA IKKYU
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RUTH'S CHRIS STEAK HOUSE
RUTH’S CHRIS STEAK HOUSE
- Kasumigaseki, Tokyo
- Steak,Yakiniku/Steak
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野口 尊文NOGUCHI TAKAFUMI
The Chef's Recommendations -
Fascinated by American cuisine, our chef seeks out traditional flavors
Born in 1967 in Tokyo, he realized how interesting cookery could be during a part-time job at a steak house. He later went to work full time for another steak restaurant in Aoyama. After that, to expand his repertoire, he gained experience in Italian, French, and other culinary styles, before being hired as the chef of a Texan-style restaurant in Yotsuya at the age of 30. At that time realized the depth of American cuisine, and afterwards traveled to LA to work as chef for the Consulate-General in California. After returning to Japan, he polished his skills as the chef of a number of restaurants, and became our chef here at Ruth's Chris Steak House in 2013.
野口 尊文NOGUCHI TAKAFUMI
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Gion Nishikawa
祇園 にしかわ
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Sake
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西川 正芳NISHIKAWA MASAYOSHI
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Our spirited chef started with a yearning for beautiful, delicious food
He was born in 1975 in Muromachi, Kyoto. His grandfather was a craftsman who painted ceramics in the Yuzen style, and he says, "He'd often take me to restaurants and art galleries when I was young." Having been raised around so many beautiful and delicious things, he longed to become a chef of Kyoto-style cuisine, and after graduating from high school, he headed down that path. He trained at famous restaurants like "Gion Sasaki", worked as head chef of "Warabi no Sato", and in 2008 opened "Gion Nishikawa". His motto is to be open and welcoming, and he serves his guests with a friendy smile and candid voice.
西川 正芳NISHIKAWA MASAYOSHI
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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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Akasaka Rikyu Ginza
赤坂璃宮 銀座店
- Ginza, Tokyo
- Cantonese,Chinese / Yum Cha/Dim Sum / Cantonese / Wine
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譚 彦彬TAN HIKOAKI
The Chef's Recommendations -
This firstclass chef continues to push ahead.
Tan was born in 1943 in the Kanagawa Prefecture (Kanagawa Chinatown). He worked at Chugoku Hanten in Shinbashi, Li Yu n in Shiba, was a sous-chef at Minamizono at the Keio Plaza Hotel, and chef of Guangzhou at the Hotel Edmont. In 1996 he opened Akasaka Rikyu, and later in 2004 he opened its Ginza branch.
譚 彦彬TAN HIKOAKI
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Japanese Restaurant Kodama
日本料理 児玉
- Hatchobori/Noboricho/Hakushima, Hiroshima
- Japanese,Japanese / General
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児玉 一幸KODAMA KAZUYUKI
The Chef's Recommendations -
Inherited DNA of a cook and opened his own restaurant. Obtained Michelin two stars.
He was born in 1951 in Yamaguchi. Since childhood he was interested in making things and painting, but the motivation to become a cook came from his father. He was fascinated by stories about cooking from his father, who used to be a cook in the marines, and subsequently started down the road leading to the culinary world. Since 18, he has trained at various places like wedding sites, hotels, and traditional Japanese restaurants, and in 2007, he opened "Japanese restaurant Kodama". In 2013, he obtained two stars in the Michelin Hiroshima Guide.
児玉 一幸KODAMA KAZUYUKI
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Difference
Difference
- Awaza/Kyomachibori, Osaka
- French,Italian/French / French / Wine / Sake
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藤本 義章FUJIMOTO YOSHIAKI
The Chef's Recommendations -
Hard work is the secret behind our smart chef's true talent
He was born in 1983 as a native of Osaka prefecture. His father's influence led him to enter the restaurant business. He spent eleven years working for the Japan Airlines Hotel "Les Celebrites" restaurant (in Shinsaibashi, Osaka), and while he was there, he won a number of prizes for his French cuisine in cooking competitions. At the young age of 29 he became a sous chef, supported by his customers who loved French cuisine. On July 12th, 2013, he opened "Difference" as the owner and chef.
藤本 義章FUJIMOTO YOSHIAKI
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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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Shinjuku Kappo Nakajima
新宿割烹 中嶋
- Shinjuku-Sanchome, Tokyo
- Kaiseki (course menu),Japanese
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中嶋 貞治Sadaharu Nakajima
The Chef's Recommendations -
Shouldering the history of Japanese cooking and inheriting the legacy of first-class chefs.
Born in Tokyo in 1956. His grandfather worked as a first generation chef at Hoshigaoka, presided over by the famed artist Rosanjin Kitaoji, and in 1931 established Kappo Nakajima in Ginza. His father opened the independently-affiliated Shinjuku Kappo Nakajima, and Mr. Nakajima himself joined the shop in 1980 after training in Kyoto. Succeeding the culinary philosophy of his father, his grandfather and Rosanjin, he stands upon the fundamental traditions of Kansai (western Japanese) traditional cooking, all while exercising creativity in the development of new dishes. With his passion for food education, he has also taken on other roles such as the president of the Chojin ("superman") Chef's Club and is active across many fields.
中嶋 貞治Sadaharu Nakajima
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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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Jumelles 29
Jumelles 29（ジュメルニジュウク）
- Shijokawaramachi/Teramachi, Kyoto
- French,Italian/French / General / French / Western Sosaku (creative cuisine)
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村上 章MURAKAMI AKIRA
The Chef's Recommendations -
Your delighted smiles over his cooking makes him happy
Born in 1972 in Okayama. He's loved to make and enjoy food ever since he was a child. When someone would smile with delight over his cooking it made him so happy that he decided to make it a career. After training at a number of hotel restaurants he was hired at the French restaurant Philippe Aubron where he worked for five years before moving to France. There he refined his culinary skills at restaurants like Moulin De Mougins in Cannes and Lyon. When he returned to Japan he worked for Italian BAL for a time before striking out on his own.
村上 章MURAKAMI AKIRA
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Tonkatsu Muneta
とんかつ棟田
- Shimokitazawa, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet) / Beer / Highball
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棟田 良祐MUNETA RYOSUKE
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His specialties: pork cutlets and deepfrying both Western and Eastern
Born 1984 and coming from Tokyo, he's loved tonkatsu (deep-fried pork cutlets) from an early age. This love lead him to the world of cookery. He trained for six years at Tonkatsuden in Edogawa Ward, picking up the fundamentals. He persists in carefully selecting healthy, delicious, soft, grain-fed pork and gold medal-winning Koshihikari rice from Nita, Okuzumo, and Shimane. Serving up well-priced and filling portions of delicious food, he makes the joy of his customers the worth of his work.
棟田 良祐MUNETA RYOSUKE
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