101 - 112 of 112 chefs
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Yoshimori
ヨシモリ
- Ota/Tatebayashi, Gunma
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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建守 護TATEMORI MAMORU
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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
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Ebiju
海老重
- Nishi-Funabashi, Chiba
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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海老原 孝EBIHARA TAKASHI
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Growing up watching his father, a chef
After growing up watching his father work as a sushi chef, it was a natural step for him to set foot in the culinary world. He trained at various restaurants and even opened his own restaurant but fate lead him to manage a restaurant with his father in 2012. That restaurant is reopening after a renovation.
海老原 孝EBIHARA TAKASHI
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Japanese Restaurant Kisei
日本料理樹勢
- Hiratsuka/Oiso/Ninomiya, Kanagawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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小山 直樹KOYAMA NAOKI
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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
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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)
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小倉 哲OGURA SATOSHI
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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
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Manchinro Main Store
萬珍樓 本店
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Cantonese,Chinese / Cantonese / Chinese Tea / Shokoshu (Chinese Shaoxing wine)
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鐘 徳輝SHO TOKUKI
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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
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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)
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藤本FUJIMOTO
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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
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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)
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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
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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)
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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
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Chiso Kakuta
馳走かく田
- Yachiyo/Sakura/Yotsukaido, Chiba
- Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)
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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
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Daichinro New Store
大珍樓新館
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Cantonese,Chinese / General / Cantonese / Yum Cha/Dim Sum
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鄭 金華TEI KINKA
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Realizing his childhood dream, he stands in the kichen.
He was born in Hong Kong in April 1960. He had admired chefs who displayed brilliant skills at restaurants since he was young, and so he chose to be a cook with the desire to become a chef able to make many people happy. He works hard every day to bridge the gap between Japanese and Chinese food cultures.
鄭 金華TEI KINKA
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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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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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