Chef search result : Page 42

HOMMAGE HOMMAGE Asakusa, Tokyo French,Italian/French / French / Wine

荒井　昇Noboru Arai

The Chef's Recommendations

Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.

He was born in 1974 in Tokyo. After graduating from junior high school, he went to a cooking school and had training at restaurants in Tokyo. At the age of 24, he went to France to work for restaurants with the stars such as [Auberge de Cimes] in Paris and [Auberge La Feniere] in Southern France. After coming back to Japan, he worked at Tsukiji Fish Market for 1 year to save money, then opened [HOMMAGE] at the age of only 26. He is currently offering original French dishes that can be created only in Tokyo, in his hometown Asakusa.

荒井　昇Noboru Arai

Koukian 香季庵 Ginza, Tokyo Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine)

鷲尾　力人Rikihito Washio

Mr. Washio produces an extraordinary time to enjoy creative Japanese cuisine and drinks.

He was born in Tokyo. Growing up watching his parents running an izakaya (Japanese-style pub), he naturally entered the culinary world. He was fascinated by the depth of Japanese cuisine, which makes the most of the richness of Japanese ingredients. After working at his parents' izakaya, he joined Koukian. His skillful technique of bringing out the best seasonal ingredients captivates his guests.

鷲尾　力人Rikihito Washio

Kagurazaka Shabu-shabu Fuga 神楽坂しゃぶしゃぶ風雅 Kagurazaka, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Sosaku (creative cuisine)

岩本　光正Mitsumasa Iwamoto

Mr. Iwamoto is an experienced chef who has been involved in food from various aspects.

He was born in 1971 in Tokyo. He had worked as a chef at "SARA" in Aoyama, Tokyo. He then became involved in the launch of "Table Modern Service," where he assisted in the operation and menu development of various restaurants, starting with its production business. After that, he worked at "Tokyo American Club" and is currently a chef at "Kagurazaka Shabu-shabu Fuga." His diverse menu, ranging from simple dishes that best use quality ingredients to creative dishes, has delighted many people.

岩本　光正Mitsumasa Iwamoto

Mark Matsuoka Grill Sapporo Mark Matsuoka Grill 札幌 Sapporo Station, Hokkaido Steak,Yakiniku/Steak / Steak / Pasta

加藤　広幸Hiroyuki Kato

The passion and skill applied to each dish captivate visitors.

Mr. Kato was born in 1978 in Hokkaido. After graduating high school, he studied French cuisine at a hotel restaurant in Sapporo. Subsequently, he studied at several famous hotels before becoming the chef at Mark Matsuoka Grill Sapporo in 2023. He is a person who continues to challenge himself in many different ways to enjoy his work while respecting the core of who he is. Although he is usually cheerful and friendly, his eyes light up with seriousness once he is in the kitchen. The dishes he makes are fascinating to many people.

加藤　広幸Hiroyuki Kato

Yakiniku MOCHIO -Exquisite Kobe beef- 焼肉もちお Omotesando/Aoyama, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

阿部　翔太Shota Abe

Mr. Abe continues to refine the technique of cutting meat for better taste by distinguishing the quality of meat.

He was born in 1991 in Miyagi. Moved to Tokyo after graduating from university. While working at high-end Japanese black beef yakiniku restaurants such as Ushinokura and Ushikuro, he became fascinated with the world of " artisanship," which involves refined techniques that determine the deliciousness of yakiniku, including how to select high-quality meat and how to cut meat without putting stress on it. He has been the head chef at Yakiniku Mochio since its opening, sharing Mr. Kitano's passion for "high-quality meat with better taste."

阿部　翔太Shota Abe

Mahoroba Irori Shinsaibashi まほろば囲炉裏　心斎橋 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Unagi (eel) / Yakiniku (Japanese BBQ)

大嶋　毅志Tsuyoshi Oshima

A manager who has honed his skills mainly in Japanese cuisine and welcomes guests with courteous service.

Mr. Oshima was born in 1975 in Kyoto. His interest in eating and drinking led him to choose a life as a chef. In 2016, he entered Bar Hakushaku and started his career in earnest. Then, he studied at Restaurant Bar REST and accumulated more experience as a chef at the seaside restaurant Kaibo-tei in Maizuru-shi, Kyoto. In 2017, he joined Mahoroba Iroriyaki Shinsaibashi. Currently, he responds to everything from cooking to hospitality as a restaurant manager.

大嶋　毅志Tsuyoshi Oshima

Sushi Rakuichi 鮨　楽一 Shimbashi/Shiodome, Tokyo Sushi,Japanese / General / Sushi / Sake

福室　武尊Takeru Fukumuro

Mr. Fukumuro is creating a space that brings smiles to guests' faces.

He was born in 1983 in Tokyo. Admiring the owner of a sushi restaurant where he had a part-time job in high school, he aspired to become a sushi chef. After studying the basics at a culinary school, he trained at a major sushi restaurant. He worked hard to realize his dream of owning his restaurant and opened Rakuichi on June 18, 2024. Intending to pursue new culinary attractions while carrying on the traditions and techniques that he has cultivated, he is improving day by day.

福室　武尊Takeru Fukumuro

Sushisai Wakichi 鮨菜　和喜智 Maruyama Park, Hokkaido Sushi,Japanese / Sushi

田村　光明Mitsuaki Tamura

The Chef's Recommendations

Encounter the world of sushi greatly chenged his life

Born 1970 in Otaru, and grew up in Sapporo. Dropped out of college, and went to Tokyo. For a quick job, he started working as a dish washer at a mass-production sushi store as a part-time job. There, he was promoted from part-timer to employee. He discovered sushi here, and then trained at [Sushi Hisashi] in Seta. After six years of training, he returned to his hometown Hokkaido. He opened [Sushisai Wakichi] at 32 years old. The restaurant was renovated in 2007, and he started the current Omakase-only style.

田村　光明Mitsuaki Tamura

Gion Shirakawa Ramen 祇園白川ラーメン Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Miso Ramen (miso sauce ramen),Ramen (noodles) / Donburi (rice bowl) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen)

石浦　達也Tatsuya Ishiura

The goal is to make the ramen restaurant loved by many people in the region and beyond.

Mr. Ishiura was born in 1975 in Kyoto. As part of the town's revitalization project, he decided to open a ramen restaurant and moved from another industry. After training at a famous Hokkaido ramen restaurant, where he had a connection at a shopping district event, he opened Gion Shirakawa Ramen with his brother in 2018. He is now the owner of the restaurant. With a theme of "Miso Ramen from Kyoto that makes you want to eat it again," he aims to make his ramen restaurant familiar to many people in the community and beyond.

石浦　達也Tatsuya Ishiura

AWOMB Nishikiyamachi AWOMB西木屋町 Shijokawaramachi/Teramachi, Kyoto Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

宇治田　博Hiroshi Ujita

Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.

He was born in 1973 in Kyoto. His family owns the restaurant Hisagosushi, which has its main branch in Kawaramachi, Kyoto. When he entered the world of chefs earnestly, he wanted to "pass on the taste of shari rice that he had learned differently from his family." So, he pursued a culinary career different from his family's restaurant. After graduating from Tsuji Culinary Institute, he trained at kappo and Kyoto kaiseki restaurants. Currently, he works as a chef at AWOMB Nishikiyamachi and Karasuma main branches.

宇治田　博Hiroshi Ujita

XEX WEST XEX WEST Nishi-Umeda, Osaka Sushi,Japanese / Italian / Cocktail

佐々木　聖Akira Sasaki

Communication with guests is important.

Mr. Sasaki is particular about the beautiful presentation of his dishes and the special flavors unique to XEX. "I provide warm and friendly service and offer dishes tailored to the customer's needs, valuing conversation with the customer at the counter," he says. Many regular guests adore Mr. Sasaki and visit the restaurant several times a month.

佐々木　聖Akira Sasaki

Motsukou もつ幸 Kawabata/Gion, Fukuoka Motsu Nabe (offal hotpot),Japanese / Nabe (hot pot) / Motsu Nabe (offal hot pot)

松尾　一豪Kazuhide Matsuo

The Chef's Recommendations

Growing up in a hotpot restaurant as his playground, he has craftsmanship in his blood.

Mr. Matsuo was born in Fukuoka in 1976. He took over running his parents' restaurant [Motsukou], where he used to play as a child. He joined the family business after graduating from a university, with plans for taking over. Since then he runs the restaurant with his mother, preserving the taste of his predecessor's Offal Hotpot.

松尾　一豪Kazuhide Matsuo

Ginza Shinohara 銀座しのはら Ginza, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

篠原　武将Takemasa Shinohara

The Chef's Recommendations

A natural talent for cooking blossomed after becoming a chef by chance

Born in 1980 in Shiga Prefecture. As a student, he was a promising karate athlete and was being considered for admission to university by recommendation. However, seeking a different path, he declined university offers by saying that he was looking for a trade, and through this he became a chef. His natural talent for cooking blossomed as he developed his skills at [Sangencha], a well-known Kyoto kaiseki (traditional Japanese course cuisine) restaurant serving Kansai-style cuisine. At 26, he opened his own restaurant, [Shinohara] in Shiga Prefecture, which over the course of nine years became a popular and prominent establishment. In 2016, he tackled a new frontier by opening Ginza Shinohara.

篠原　武将Takemasa Shinohara

Okubo Okubo Ginza, Tokyo Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / Sukiyaki (hot pot stew) / Kaiseki (tea-ceremony dishes)

大窪　公也Kinya Okubo

Mr. Okubo is a Japanese culinary artisan recognized both in Japan and abroad, transcending the framework of a chef.

He was born in 1957 in Osaka. An accomplished chef with many years of experience as a head chef in hotels in Australia and the U.S. In 1992, he was selected as one of the "2,000 Best Chefs" in the United States. In Japan, he received the "Minister of Health, Labor and Welfare Award" in 2020 and the "Excellent Skills Award" as a modern master craftsman in 2022. He has earned a high reputation beyond his framework as a chef. Also has 18 years of experience as a head chef at Ubuya, a Japanese inn on Lake Kawaguchi at the foot of Mt. Fuji. In December 2022, he opened Okubo.

大窪　公也Kinya Okubo

Private & Partyspace Ryuduki Private ＆ Partyspace Ryuduki Kinshicho/Sumiyoshi, Tokyo Dining Bar,Dining bar / General / Sushi / Teppanyaki (iron griddle grilling)

髙田　航一Koichi Takada

The Chef's Recommendations

Mr. Takada makes the most of his experience and welcomes guests with dishes prepared with care and attention to detail.

He was born in 1971 in Miyazaki. He trained in the Western food department of a hotel. After working at Patisserie in Jiyugaoka, he served as a sous chef at an embassy in Aoyama Tokyo, learning French cuisine and cuisine from all over the world. After serving as a sous chef at an Italian restaurant in Tokyo and working at "Ore no French" and "Ore no Italian" affiliated restaurants, he joined the current company in October 2019. He is a general manager of the cooking department of restaurants such as REGINA and Ryuduki TEPPAN.

髙田　航一Koichi Takada

TRUNK (KITCHEN) TRUNK（KITCHEN） Harajuku/Meiji-Jingumae, Tokyo French,Italian/French / French / Italian / Wine

宮前宏行Hiroyuki Miyamae

The next-generation global culinary leader who creates each dish with a passion for the ingredients.

The next-generation global culinary leader who creates each dish with a passion for the ingredients. Fascinated by the meticulous and delicate cooking techniques and the history of French cuisine, he moved to France. He studied and honed his skills in restaurants in Burgundy and Provence. After returning to Japan, he worked at several French restaurants before joining TRUNK HOTEL. In 2023, he became the chef of TRUNK (KITCHEN). With French techniques at his core, he offers dishes full of surprises and appealing dishes adapted to the diversity of today's circumstances.

宮前宏行Hiroyuki Miyamae

Shabu-shabu & Sushi Hassan しゃぶしゃぶ・すし八山 Roppongi, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sushi / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

小林　裕貴Yuuki Kobayashi

Grew up watching his father's back, Mr. Kobayashi also decided to pursue a career in food.

He was born in 1979 in Niigata. He became familiar with cooking from an early age because of his father's influence. After moving to Tokyo with his father, who worked there, he began pursuing his culinary career earnestly. In Tokyo, he trained at several Kaiseki restaurants for several years and honed his skills. While respecting traditional techniques, he always incorporates new ideas to provide dishes that surprise and impress his guests. As head chef at Hassan since 2021, he creates dishes that bring out the best in the ingredients.

小林　裕貴Yuuki Kobayashi

Echizen 越前 Shin Toshin, Okinawa Japanese Sosaku (creative),Japanese / Crab / Kaiseki (tea-ceremony dishes) / Cookshop

深川　年男Toshio Fukagawa

Mr. Fukagawa values wholehearted customer service and every moment of cooking.

Mr. Fukagawa was born in 1969 in Kumamoto. He dove headfirst into the dining industry because he longed to become a chef. He began his career at Brasserie Grand, a French restaurant in Kumamoto. After that, he began working at bistros in Osaka. Finally, he moved on to making Japanese food after his long years of study in the world of French cuisine. After working at places such as Los Angeles Kitayama Hollywood branch, he was appointed head chef at Echizen in 2022. He works hard every day to liven up the food culture of Okinawa, also putting his efforts into training young chefs.

深川　年男Toshio Fukagawa

Ryuduki TEPPAN Ryuduki TEPPAN Kinshicho/Sumiyoshi, Tokyo Teppanyaki,Yakiniku/Steak / General / Hamburger Steak / Western Teppanyaki (iron griddle grilling)

?田　航一Koichi Takada

The Chef's Recommendations

Mr. Takada makes the most of his experience and welcomes the guests with his time-consuming cuisine.

Mr. Takada was born in 1971 in Miyazaki. He trained in the Western-style food department of a hotel. After working at Jiyugaoka patisserie, he worked as a sous-chef at an embassy in Tokyo in Aoyama, where he learned French cuisine and cuisine from around the world. Then after serving as sous-chef at an Italian restaurant in Tokyo, he worked at Ore no French/Italian affiliate before joining his current company in October 2019. He is now working as the head chef of the culinary department of "restaurant REGINA," "Ryuduki TEPPAN," and other affiliated restaurants.

?田　航一Koichi Takada

Ginza Fujita 銀座ふじた Ginza, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

藤田　雅之Masayuki Fujita

Mr. Fujita, who is devoted to Japanese cuisine, fascinates guests with his exploration of flavors and seasonal Japanese dishes brought by his careful work.

He was born in 1975 in Fukui and owns Ginza Fujita. He grew up familiar with a wide variety of ingredients and cuisine at his father's restaurant and has been in the kitchen since childhood. At an early stage, he acquired cooking techniques that are completed with the five senses, such as sound and aroma and has continued his quest for the essence of deliciousness. After running his restaurant in Fukui, he moved to Tokyo to study at a famous restaurant there. In April 2022, he opened his current restaurant in Ginza. Every day, with sincere efforts, he develops courses rich in seasonal flavors, showing the climax of his life as a chef.

藤田　雅之Masayuki Fujita

Restaurant ranking

Browsing history

HOMMAGE

Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.

Koukian

Mr. Washio produces an extraordinary time to enjoy creative Japanese cuisine and drinks.

Kagurazaka Shabu-shabu Fuga

Mr. Iwamoto is an experienced chef who has been involved in food from various aspects.

Mark Matsuoka Grill Sapporo

The passion and skill applied to each dish captivate visitors.

Yakiniku MOCHIO -Exquisite Kobe beef-

Mr. Abe continues to refine the technique of cutting meat for better taste by distinguishing the quality of meat.

Mahoroba Irori Shinsaibashi

A manager who has honed his skills mainly in Japanese cuisine and welcomes guests with courteous service.

Sushi Rakuichi

Mr. Fukumuro is creating a space that brings smiles to guests' faces.

Sushisai Wakichi

Encounter the world of sushi greatly chenged his life

Gion Shirakawa Ramen

The goal is to make the ramen restaurant loved by many people in the region and beyond.

AWOMB Nishikiyamachi

Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.

XEX WEST

Communication with guests is important.

Motsukou

Growing up in a hotpot restaurant as his playground, he has craftsmanship in his blood.

Ginza Shinohara

A natural talent for cooking blossomed after becoming a chef by chance

Okubo

Mr. Okubo is a Japanese culinary artisan recognized both in Japan and abroad, transcending the framework of a chef.

Private & Partyspace Ryuduki

Mr. Takada makes the most of his experience and welcomes guests with dishes prepared with care and attention to detail.

TRUNK (KITCHEN)

The next-generation global culinary leader who creates each dish with a passion for the ingredients.

Shabu-shabu & Sushi Hassan

Grew up watching his father's back, Mr. Kobayashi also decided to pursue a career in food.

Echizen

Mr. Fukagawa values wholehearted customer service and every moment of cooking.

Ryuduki TEPPAN

Mr. Takada makes the most of his experience and welcomes the guests with his time-consuming cuisine.

Ginza Fujita

Mr. Fujita, who is devoted to Japanese cuisine, fascinates guests with his exploration of flavors and seasonal Japanese dishes brought by his careful work.