101 - 116 of 116 chefs
-
Yakiniku Korean Dining Youngdong South Entrance
韓食菜炎 ヨンドン南口店
- Enoshima/Kugenuma, Kanagawa
- Korean,Other Asian / Yakiniku (grilled meat) / Korean / Horumon (offal meat)
-
![]()
菅原 進SUGAWARA SUSUMU
-
Enjoy the hospitality of a young head chef devoted to yakiniku (grilled meat) since his student days
I was born in 1981 in Kanagawa Prefecture. While at the university, I worked at a Korean barbecue restaurant and gained a lot of experience. In 2010 began displaying my talents at "Korean Royal Cuisine Yondon" and then in 2014 became head chef at its sister restaurant, "Korean Saien Yondon Minamiguchi Branch" in 2014.
菅原 進SUGAWARA SUSUMU
-
-
Japanese Restaurant Kisei
日本料理樹勢
- Hiratsuka/Oiso/Ninomiya, Kanagawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)
-
![]()
小山 直樹KOYAMA NAOKI
-
Fascinated by the delicate cuts, he was drawn to the world of traditional Japanese cuisine.
Koyama wanted to be a Western-style cook when he was small, but when he attended culinary school his eyes were opened to the finesse required of the knife work in traditional Japanese cooking, and after graduation he went to to work at a Japanese food restaurant. After 12 years of experience, he opened Kisei in 1997.
小山 直樹KOYAMA NAOKI
-
-
Chinese Restaurant Jukeihanten Yokohama Chukagai Shinkan
重慶飯店横浜中華街新館レストラン
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Szechuan,Chinese / Szechuan / Chinese Tea / Tantanmen (tantan ramen)
-
![]()
鈴木 浩太郎SUZUKI KOTARO
-
A upandcoming chef of both skill and originality, blowing a fresh breeze into tradition
Born in 1975 in Kanazawa, he joined Jukei restaurants as an employee after graduating high school, was head chef at "Jukei Sanro" main branch from 2010 to 2011, and has been head chef of Jukei Yokohama Chinatown Shinkan since 2012. He took the Grand Prix "Bishokusetsu" award in the new menu exhibition at the 5th Bishokusetsu and top prize in the Peking duck category at the 6th Bishokusetsu. He exercises his ambitiousness to create original Chinese fusion dishes, adding new ingredients like "kadaif" to traditional techniques.
鈴木 浩太郎SUZUKI KOTARO
-
-
Yakiniku Restaurant Konandai Kannaien
焼肉レストラン港南台関内苑
- Konandai/Yokodai, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Horumon (offal meat)
-
![]()
藤本FUJIMOTO
-
He started in the world of yakiniku (grilled meat) through a meeting with a friend
Chef Fujimoto, from Yokohama City, is a long serving veteran-this year is his 37th. He found employment in the yakiniku business partially through the invitation of a friend. He has devoted himself to this business ever since. Although he temporarily left Yakiniku Restaurant Konandai Kannaien, this year will mark about 13 years since his return. With yakiniku, it is hard to choose ingredients because the taste of the ingredients directly comes through. Also, everyone has different preferences, so it is extremely difficult to flavor things that suit everyone. Successfully facing this difficulty, he is building a thriving restaurant.
藤本FUJIMOTO
-
-
Chiso Kakuta
馳走かく田
- Yachiyo/Sakura/Yotsukaido, Chiba
- Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)
-
![]()
角田 幹男KAKUTA MIKIO
The Chef's Recommendations -
A chef whose spirit is formed on the foundation of strong Japanese cuisine fundamentals interwoven with seasonal delights
After seeing the old style restaurant "Kicho" on TV, he yearned to work at such a place, and enrolled in culinary school. After graduating he got a job at an old style restaurant called Kikumi in Akasaka. After polishing his Japanese cuisine skills at "Kobori" in Akasaka, "Hamaisihi", a fancy restaurant in Ginza, and "Narita View Hotel", he established his own restaurant. He is very picky about the ingredients he uses. He selects organic rice and vegetables from his hometown, and goes to markets to personally pick out the freshest ingredients, allowing customers to experience the full flavor of each season.
角田 幹男KAKUTA MIKIO
-
-
Olive
オリーヴ
- Shibukawa/Ikaho/Haruna, Gunma
- Italian,Italian/French / Italian / Pasta / Pizza
-
![]()
水出 好明MIZUIDE YOSHIAKI
-
Dishes created from the heart by a chef who has always loved to "create things."
Born in January 1958 in Gunma Prefecture. The chef, who says he has always liked to "create and complete things", began cooking through a part-time job. After seeing the depth of the art of cooking, he began to seriously pursue becoming a chef. Each dish is carefully prepared from the heart with the thought that "customers will sincerely say that it is delicious."
水出 好明MIZUIDE YOSHIAKI
-
-
Rico Cowbell
RICO カウベル
- Yokosuka/Oppama, Kanagawa
- Hamburg Steak,Western / Hamburger Steak / Curry / Steak
-
![]()
川上 利博KAWAKAMI TOSHIHIRO
-
Serving the specialty hamburger steak I have cooked for a long in my own restaurant
He was born in Kagoshima Prefecture in 1954. After graduating from a high school, he came to Tokyo to enter the restaurant business. Chance led him to joining "Cowbell," a restaurant whose specialty is hamburgers. He worked there as a chef for 40 years. He did not initially think of independence, but gradually became eager to have his own restaurant. He finally set up his own restaurant 24 years ago. Currently, he and his wife are working closely together to provide delicious food and hearty service.
川上 利博KAWAKAMI TOSHIHIRO
-
-
Tanaka Shoten Kaiunbashidori
田中商店 開運橋通り店
- Narita/Sahara, Chiba
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Bibimbap / Horumon (offal meat)
-
![]()
小倉 哲OGURA SATOSHI
-
Learning the joy of cooking from a Chinese chef, and its depth from a Japanese master.
Born in 1973 in Chiba Prefecture, his inspiration for pursuing this path was a Chinese chef who showed him the joy of cooking at the restaurant where he worked part-time as a high school freshman. He later became the apprentice of a Japanese chef while working at another restaurant. Although the chef was a well-rounded master who had studied abroad, he still said "Nothing beats Japanese beef." Those words made a deep impression on Mr. Ogura.
小倉 哲OGURA SATOSHI
-
-
Katsugyo Jagaimo
活魚 じゃがいも
- Nishi-Funabashi, Chiba
- Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Yuba (tofu skin)
-
![]()
佐藤 寛之SATO HIROYUKI
-
He started out in high school working part-time at Katsugyo Jagaimo.
He was born June 7, 1949. For 16 years, he was an office worker until he quit his job and launched an independent business in the food industry. He liked to eat,he liked to cook, and he was influenced by a part-time job he had in the food service during his college days. He accumulated more training and was supported by those around him, so now his son and he are chefs in their own restaurant. Together, after diligent study and keeping their own pace with great care, they offer handmade food from specially selected raw materials daily.
佐藤 寛之SATO HIROYUKI
-
-
Beau Temps
Beau Temps
- Kamakura/Zushi, Kanagawa
- French,Italian/French / French / Wine
-
![]()
五十嵐 和弘IGARASHI KAZUHIRO
The Chef's Recommendations -
Enlightened by the natural wines at Uguisu, known for their "Vin Naturel"
Born in Yamagata prefecture in 1980, he started his culinary career when he was 22. After training at hotels and Italian restaurants in Yokohama, at 27 he made a career change to concentrate on service while he was working at the French restaurant La Butte Boisee in Jiyugaoka. He learned about wine made from famous wineries in France, and subsequently encountered natural wines while working at Uguisu in Sangenjaya, which left a deep impression on him. He came to Beau Temps when he was 31, and is currently spreading the charm and depth of natural wine as the restaurant's second generation owner.
五十嵐 和弘IGARASHI KAZUHIRO
-
-
Hakone Sengokubara Chinese Restaurant Taigen
箱根仙石原 中国料理 太原
- Hakone/Gora, Kanagawa
- Chinese,Chinese / General / Chinese Sosaku (creative cuisine)
-
![]()
斉藤 誠Makoto Saito
The Chef's Recommendations -
A chef who creates a refined flavor by using the knowledge and techniques he has built up over the years.
He was born in Miyagi Prefecture on March 7, 1959. After graduating high school, he learned the basics of Chinese cuisine at a hotel in Sendai City, as well as in a Chinese restaurant in Gifu. Afterwards, he was made the Assistant Head Chef at a rather famous hotel's Chinese restaurant. Intending to set out on his own, he then furthered his craft in Yokohama's Chinatown area and finally in 1989, he opened [Chinese Restaurant Taigen] in Hakone. As a result of feeling a bit cramped there, he reopened the shop in 2000 in Sengokubara. From there, he gained popularity thanks to word of mouth from my regular customers.
斉藤 誠Makoto Saito
-
-
Yoshimori
ヨシモリ
- Ota/Tatebayashi, Gunma
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
-
![]()
建守 護TATEMORI MAMORU
-
A Young, Talented Chef Trained in Kaiseki Takes on a New Challenge With Yakitori
Chef Tatemori was born in 1978 and grew up in Tokyo. He started to master Japanese cuisine at "Yamazato", a kaiseki (multi-course meal) restaurant in Hotel Okura. At the famous "Hatsu Hana" in Chicago and at "TOKYO TOKYO" in the Mandarin Oriental Hotel in Hawaii, he also served as head chef. Upon returning to Japan, he worked in the Department of Gourmet Development at Suntory before opening a yakitori (grilled chicken) restaurant with a desire to "master the techniques of 'grilling', the oldest known cooking method." He is widely promoting the appeal of the method through a commonly known Japanese food, yakitori.
建守 護TATEMORI MAMORU
-
-
Manchinro Main Store
萬珍樓 本店
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Cantonese,Chinese / Cantonese / Chinese Tea / Shokoshu (Chinese Shaoxing wine)
-
![]()
鐘 徳輝SHO TOKUKI
-
Innovative Chinese food from a veteran Chef's inspired sensibilities
Born in 1961 in Hong Kong. He loved eating from a young age, and, inspired by chefs serving up delicious food, decide to pursue the culinary arts. He worked as a head chef at two restaurants in Hong Kong, and started up restaurants in Shanghai as well. His diverse sensibilities in cuisine have been the subject of widespread praise. In 1983 he was invited to Japan. After working a number of head chef positions, he took a job as head chef at "Manchiro" main branch. Building on his legend, he continues to innovate and build on old ideas, creating new and imaginative Chinese food that is very well received.
鐘 徳輝SHO TOKUKI
-
-
R&B
R＆B
- Kannai/Bashamichi, Kanagawa
- Izakaya (Japanese tavern),Taverns / Tsukemen (noodles served separately from dip soup) / Shio Ramen (salt-flavored ramen) / Shoyu Ramen (soy sauce ramen)
-
![]()
菅野 加奈子SUGANO KANAKO
The Chef's Recommendations -
Influenced by my parents who are good cooks, I naturally chose a culinary career.
Both of her parents like cooking. Watching her parents enjoy cooking, she came to think of cooking as a fun activity and naturally aimed to be a cook. After training herself by working at a private restaurant of creative cuisine, she is now using her experienced skills at [R&B.]
菅野 加奈子SUGANO KANAKO
-
-
ete - French cuisine
フランス料理 ete（エテ）
- Kamakura/Zushi, Kanagawa
- French,Italian/French / French
-
![]()
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
-
-
Ohama
おおはま
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / General / Sake
-
![]()
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
-
