Near Tokyo Chef search result : Page 2

Yakiniku Muraki 焼肉むらき Yokohama Station, Kanagawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / General / Horumon (offal meat)

佐久間　裕大Yuta Sakuma

Bursting with passion for meat, Mr. Sakuma creates a supreme space to enjoy meat.

He was born in 1988 in Kanagawa. His love of meat led him from working in industrial waste disposal to the culinary world. He was determined to pursue what he loved. His passion for meat and a connection with the representative of his current restaurant led him to launch Yakiniku Muraki. He carefully prepares and serves his special meat in the restaurant. His attention to beautiful presentation also expresses his love and joy for meat. The restaurant is open until 5:00 a.m. and welcomes guests in an at-home atmosphere.

佐久間　裕大Yuta Sakuma

Milky Wave ミルキーウェイブ Kawagoe, Saitama General,Western / General / Omurice (omelet rice) / Cake

小澤　勇Isamu Ozawa

His starting point was the flavor of the chicken rice he ate as a child

Chef Ozawa's starting point was the flavor of the chicken rice he ate as a child. He trained for 8 years at a French restaurant in Ginza and at a steakhouse in Roppongi. In 1978 he opened Milky Wave in his hometown Kawagoe. This year is the restaurant's 37th year in business.

小澤　勇Isamu Ozawa

DUMBO PIZZA FACTORY Yokohama DUMBO PIZZA FACTORY 横浜 Yokohama Station, Kanagawa Italian,Italian/French / Italian / Pizza / Beer

Sushikappou Ku-kai 寿司割烹空海 Chiba Station, Chiba Sushi,Japanese / Sushi / General

村木　未来Mirai Muraki

Born into a family of chefs, Mr. Muraki honed his skills from the age 15 to pursue a career as a sushi chef.

He was born in 1985 in Chiba. Growing up in an environment where many family members and relatives were chefs, he became familiar with cooking from a young age. He began his apprenticeship in Japanese cuisine at the age of 15. After his early years in Ueno and Kinshicho, he honed his skills in various sushi restaurants across Tokyo, including Roppongi, Ginza, Akasaka, and Ebisu. Since April 2019, he has been performing his expert skills at the newly opened Ku-kai. He is known for meticulous work and thoughtful customer service.

村木　未来Mirai Muraki

umi 碧海-umi- Kamakura/Zushi, Kanagawa Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

高橋　いず美Izumi Takahashi

As a sake and fish professional, Ms. Takahashi offers a luxurious Japanese experience.

She was born in 1974 in Miyagi. She has a strong interest in cooking and a deep knowledge of presentation and tableware. Her interest in cooking, serving, and tableware has led to her own joy and interest in the culinary world. She started her career in 2017. Learn about sake and fish at Sakana BAR Ippo in Azabu-Juban. In 2024, she opened umi, serving guests daily as the proprietress.

高橋　いず美Izumi Takahashi

Grilled Aging Beef Yokohama Branch グリルド　エイジング・ビーフ　横浜店 Yokohama Station, Kanagawa Dining Bar,Dining bar / Steak / General / Garlic

田村　和人Kazuto Tamura

With heartwarming memories of his grandmother's cooking, Mr. Tamura aspired to become a chef.

He was born in 1979 in Ibaraki. His grandmother, a chef, has always treated him to delicious dishes since he was a young child. His admiration for his grandmother made him desire to create dishes, and he decided to pursue a career as a chef. After graduating from Ecole Culinaire Kunitachi at 18, he studied cooking in France, the home of authentic French cuisine. He trained for 8 years at a French restaurant in Tokyo and worked as a chef at a French restaurant in Kamakura. In July 2015, he joined Grilled Aging Beef Yokohama and currently works as the Kitchen Chief.

田村　和人Kazuto Tamura

Restaurant Pleins d' Lerbes Kitakamakura レストランプランデルブ　北鎌倉 Kamakura/Zushi, Kanagawa French,Italian/French / French / Wine

高田　賀靖Noriyasu Takada

The Chef's Recommendations

Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.

He was born in 1976 in Hokkaido. After graduating from high school, he had 3 years of training at a hotel in Sapporo, then moved to Tokyo at the age of 21. After working at restaurants in Tokyo and Yokohama for approximately 5 years, he went back to Hokkaido. After having further training at [Le Gentil Homme] in Sapporo, he went back to Yokohama again. After working at a French restaurant for 2 years, he entered [Restaurant Pleins d' Lerbes Kitakamakura] at the age of 32. He was certified as a sommelier in 2011. Now he is utilizing [ma-ai (timing)] of kabuki, his hobby to watch, into the service at the restaurant.

高田　賀靖Noriyasu Takada

Niku Kappou Tsubomi ~hanatale~ 肉割烹　蕾　〜hanatale〜 Takasaki, Gunma Izakaya (Japanese tavern),Taverns / General / Japanese Beef Steak / Sashimi (raw fish)/Seafood

長谷川　和臣Kazuomi Hasegawa

Mr. Hasegawa loves to cook and loves it even more when the people who eat it smile and are happy.

He was born in 1984 in Gunma. Cooking is his passion, and he has trained and studied in various fields, including a restaurant that serves live fish from a fish tank and a Western-style restaurant. He honed his Japanese cooking skills by working as a chef at the counter of a Japanese restaurant from age 23 and opened hanatale in July 2017, serving as the owner-chef. His goal is to become an all-around chef who not only serves delicious food but also pays attention to ingredients and cooking methods and treats customers first and foremost.

長谷川　和臣Kazuomi Hasegawa

Kanda no Niku Bar RUMP CAP Warabi Branch 神田の肉バル RUMP CAP 蕨店 Warabi, Saitama Steak,Yakiniku/Steak / Japanese Beef Steak / American / General

Ryotei Omiya ICHI-NO-YA 料亭大宮一の家 Omiya, Saitama Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sushi / Sukiyaki (hot pot stew)

赤石　純一Junichi Akaishi

The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.

Mr. Akaishi was born in 1973. He became interested in cooking when preparing dinner for his working parents. Following high school graduation, he enrolled in a specialized culinary school. After completing his studies, he worked at the renowned Japanese confectionery shop Ginza Seigetsudo before joining Ryotei Omiya ICHI-NO-YA at age 21. Once he left his job, he gained a lot of experience, including at the CITY CLUB OF TOKYO, a members-only club in the Embassy of Canada. Fate brought him back to ICHI-NO-YA at the age of 36, where he rose to the position of head chef at 45. He is a chef who attracts guests with dishes that are filled with tradition.

赤石　純一Junichi Akaishi

Kawagoe Kousushi 川越　幸すし Kawagoe, Saitama Japanese,Japanese / General / Unagi (eel) / Sushi

長島　貴子Takako Nagashima

Inheriting the traditions of a long-established ryotei restaurant, Ms. Nagashima is also promoting the global appeal of Japanese cuisine.

She was born in 1976 in Saitama, the owner of Kawagoe Kousushi. Born and raised in a sushi kappo restaurant established in the Meiji period (1868-1912) in Kawagoe, Little Edo, she became familiar with Kawagoe culture and Japanese food from an early age. After gaining experience at Hotel Okura Tokyo and Tokyo Kitcho to learn the hospitality mindset of serving Japanese cuisine, she took over as the fourth restaurant owner in 2014. While preserving the traditions handed down from her predecessors, she is constantly exploring the evolution and possibilities of Japanese cuisine from a global perspective, including the creation of authentic Japanese dishes that are vegan-friendly.

長島　貴子Takako Nagashima

Sushi Koizumi 鮨こいづみ Yokohama Station, Kanagawa Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

小泉　英樹Hideki Koizumi

Mr. Koizumi wants to keep the tradition of Edomae Sushi with his skilled craftsmanship.

Mr. Koizumi was born in 1963 in Tokyo and raised in Kanda Kamakura Coast. He joined "Kanda Jenome Sushi" by chance and began to aspire to become a sushi chef. Then, he sharpened his skills in authentic Edo-style sushi restaurants established in 1861. From April 2023, he became the head chef of Sushi Koidsumi in Yokohama. He is a sushi chef who continues to preserve the tradition of Edo-mae sushi, with skills cultivated over a long period.

小泉　英樹Hideki Koizumi

Murakiya Hanare 村木屋はなれ Yokohama Station, Kanagawa Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood

保崎　航大Kodai Hosaki

Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.

He was born in 1996 in Kanagawa. The manager of Murakiya Hanare. During his college years, his part-time job led him to discover the appeal of restaurants that bring people smiles and joy through food. After graduation, he worked for a company but left because of his strong desire to work in the restaurant business. He started training with the goal of "owning his own restaurant." Experienced in both cooking and customer service at the famous Murakiya main branch in Yokohama, he assumed his current position in August 2023, when the sister branch opened. He has entertained a wide range of guests with Hanare's unique cuisine and space.

保崎　航大Kodai Hosaki

Ryotei Tamaya 料亭　玉家 Urawa, Saitama Kaiseki (course menu),Japanese

西川　和良Kazuyoshi Nishikawa

Inherits tradition and weaves evolution: Mr. Nishikawa presents delicacies that resonate with the senses in contemporary kaiseki cuisine.

He was born in 1974 in Urawa, the fourth-generation owner of Ryotei Tamaya. Born and raised in a ryotei restaurant established in 1927, he became familiar with diverse ingredients and cuisine early. He started his career in food and beverage as a bartender at a prestigious restaurant in Tokyo. Later, he was involved in establishing and operating restaurants of varied genres while working on various banquets. At 30, he returned to his hometown to take over the ryotei restaurant after his father, the third generation, passed away. Since then, he has been weaving a new history for the famous ryotei by pursuing the delicacies and tastes of today while inheriting the tradition.

西川　和良Kazuyoshi Nishikawa

Yonpachi Gyojou Equinia Yokohama Branch 四十八漁場　エキニア横浜店 Yokohama Station, Kanagawa Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood

伊藤将宏Masahiro Ito

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.

Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.

伊藤将宏Masahiro Ito

Ristorante Quattro Foglio リストランテ　クワトロ・フォリオ Ageo/Okegawa/Konosu, Saitama Italian,Italian/French / Italian / Cocktail / Wine

内村　孝一Koichi Uchimura

He became a chef by being influenced by his mother and training in France.

He started cooking naturally with influence of his mother who liked cooking. After learning at a cooking school, he also had training in France, and that experience made him a bigger fan of cooking.

内村　孝一Koichi Uchimura

BIRD HOTEL GARDEN HOUSE BIRD HOTEL GARDEN HOUSE Kamakura/Zushi, Kanagawa Pasta/Pizza,Italian/French / Pasta / Pizza / General

滝口　翼Tsubasa Takiguchi

Mr. Takiguchi wants to deliver dishes that bring out the best of the ingredients by getting to know the producers himself.

He was born in 1981 in Tokyo. At his part-time job at a restaurant that he started in high school, the chef liked his work performance so much that he let him work in the kitchen. Realizing the joy of cooking, after graduation, he studied hard as a chef at various restaurants in Tokyo, including French restaurants. Thinking he wanted to work at a more minimal distance, he encountered BIRD HOTEL GARDEN HOUSE, a restaurant based on the concept of local production for local consumption. In July 2023, he was appointed as chef there. He draws out the flavors of the ingredients while using various techniques.

滝口　翼Tsubasa Takiguchi

GORA BREWERY PUBLIC HOUSE GORA BREWERY PUBLIC HOUSE Hakone/Gora, Kanagawa Dining Bar,Dining bar / Neapolitan Pizza / Steak / Craft Beer

熊谷　振一Shinichi Kumagai

Born in Akita, serving authentic pizza cultivated in training in Naples.

Mr. Kumagai was born in 1992 in Akita. While in high school, he began working part-time at a pizzeria in Yokohama and was so impressed with the pizza he ate that he decided to go into the culinary world. Upon the chef's recommendation, he entered a vocational school after graduating high school. He gained three years of experience at a cake shop in Kanagawa and honed his skills at a pizzeria in Tokyo. After about a year and a half of training in Naples by chance, he is currently showing off his skills at GORA BREWERY PUBLIC HOUSE.

熊谷　振一Shinichi Kumagai

GARDEN HOUSE MINATOMIRAI GARDEN HOUSE MINATOMIRAI Sakuragicho, Kanagawa Pasta/Pizza,Italian/French / Pizza / Pasta / General

岡田　宏太郎Koutaro Okada

An experienced Italian chef who continues to realize his childhood dream.

Mr. Okada was born in 1974 in Kanagawa. Having been interested in food since he could remember, he decided to pursue a career in the food business. Experienced in moving to Italy to study authentic Italian cuisine. After returning to Japan, he served as a head chef at restaurants at famous hotels such as Peninsula Tokyo and Mandarin Oriental Tokyo. Before the Corona disaster, he also showed his skills in Honolulu's membership-based Italian. Currently, he serves as the general chef of several restaurants, including GARDEN HOUSE MINATOMIRAI.

岡田　宏太郎Koutaro Okada

Waryori Hanajin 和料理　はな甚 Kawagoe, Saitama Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / General

立花　義春Yoshiharu Tachibana

The world of cuisine that began with an actor and his two hats

Born in Iwate prefecture, Mr. Tachibana has a unique professional history, having changed his career from acting to cookery. His interest in food grew as he watched his mother cooking when he was a child. Later, he began training to be a chef while he was training to be an actor. He built up experience in Shibuya and Shimbashi, mainly cooking Japanese food, and finally fulfilled his long-cherished dream by opening Hanajin. This year, the popular restaurant celebrates its 25th anniversary.

立花　義春Yoshiharu Tachibana

Restaurant ranking

Browsing history

Yakiniku Muraki

Bursting with passion for meat, Mr. Sakuma creates a supreme space to enjoy meat.

Milky Wave

His starting point was the flavor of the chicken rice he ate as a child

DUMBO PIZZA FACTORY Yokohama

Sushikappou Ku-kai

Born into a family of chefs, Mr. Muraki honed his skills from the age 15 to pursue a career as a sushi chef.

umi

As a sake and fish professional, Ms. Takahashi offers a luxurious Japanese experience.

Grilled Aging Beef Yokohama Branch

With heartwarming memories of his grandmother's cooking, Mr. Tamura aspired to become a chef.

Restaurant Pleins d' Lerbes Kitakamakura

Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.

Niku Kappou Tsubomi ~hanatale~

Mr. Hasegawa loves to cook and loves it even more when the people who eat it smile and are happy.

Kanda no Niku Bar RUMP CAP Warabi Branch

Ryotei Omiya ICHI-NO-YA

The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.

Kawagoe Kousushi

Inheriting the traditions of a long-established ryotei restaurant, Ms. Nagashima is also promoting the global appeal of Japanese cuisine.

Sushi Koizumi

Mr. Koizumi wants to keep the tradition of Edomae Sushi with his skilled craftsmanship.

Murakiya Hanare

Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.

Ryotei Tamaya

Inherits tradition and weaves evolution: Mr. Nishikawa presents delicacies that resonate with the senses in contemporary kaiseki cuisine.

Yonpachi Gyojou Equinia Yokohama Branch

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.

Ristorante Quattro Foglio

He became a chef by being influenced by his mother and training in France.

BIRD HOTEL GARDEN HOUSE

Mr. Takiguchi wants to deliver dishes that bring out the best of the ingredients by getting to know the producers himself.

GORA BREWERY PUBLIC HOUSE

Born in Akita, serving authentic pizza cultivated in training in Naples.

GARDEN HOUSE MINATOMIRAI

An experienced Italian chef who continues to realize his childhood dream.

Waryori Hanajin

The world of cuisine that began with an actor and his two hats