Chef search result : Page 44

Sabatini di Firenze Tokyo Branch サバティーニ　ディ　フィレンツェ　東京店 Hibiya/Yurakucho, Tokyo Italian,Italian/French / Italian / Steak / Wine

BALDI VIRGIGLIOBaldi Virgiglio

Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.

Mr. Virgiglio was born in 1951 in Lucca, Tuscany, Italy, where the main restaurant is located. He specializes in Tuscan cuisine, which he has been familiar with since childhood. He has been studying since the age of 17 in Italy and France. He devoted himself to learning in Italy at "San Domenico Palace Hotel", "Harry's Bar", "AL SORRISO", and other such famous Michelin-starred restaurants. In 1981, he became a chef at Sabatini di Firenze Tokyo branch. He brings Japan the spirit of orthodox Italian cuisine that emphasize unique ingredients.

BALDI VIRGIGLIOBaldi Virgiglio

Kuzushi Washoku Koukian くずしわしょく香季庵 Mitsukoshimae, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

高橋　直希Naoki Takahashi

Mr. Takahashi creates a world of Japanese cuisine that surprises and impresses guests.

Based on Japanese cuisine that makes the most of seasonal ingredients, he continues to develop new dishes combining French and Italian techniques.

高橋　直希Naoki Takahashi

Oryori Sogo 御料理そごう Kawaramachi Station, Kagawa Kaiseki (course menu),Japanese / Unagi (eel) / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

十川　和彦Kazuhiko Sogo

Mr. Sogo uses his steady accumulation of experience to prepare dishes that impress and invite people to return.

He was born in 1980 in Kagawa and began his culinary career at 17, working part-time at an Izakaya (Japanese-style pub). After that, he continued to gain experience at Japanese restaurants in the prefecture. He has been refining his Japanese cuisine skills not only through the techniques he learned in his training but also through his efforts. In 2018, he opened his own restaurant, Oryori Sogo, which he had longed for. He expresses the local flavors of his hometown with his knowledge and talent in each dish. His cuisine, which draws out the best of the ingredients and combines amazing taste and beauty, has gained the support of many people.

十川　和彦Kazuhiko Sogo

Japanese Omakase Restaurant YOSAKURA 日本料理　世桜 Minamisemba, Osaka Japanese,Japanese / General / Japanese Beef Steak / Sushi

安部　七波Nanami Abe

Ms. Abe leaves her living proof by doing valuable work for the world and others.

She was born in 1994 in Nagasaki. With a high aspiration to contribute to world peace, she is now working in the kitchen of YOSAKURA to connect people worldwide through food. In addition to training at a culinary school and a kappo restaurant, she has also managed a membership ramen restaurant. When it comes to making guests smile, she spares no effort to consider even the most minor details, such as the selection of food ingredients and tableware. With warm and heartfelt customer service, she continues to contribute to the happiness of visitors today.

安部　七波Nanami Abe

Agezuki あげづき Kagurazaka, Tokyo Japanese,Japanese / Tonkatsu (fried pork cutlet)

保科　剛Go Hoshina

Decided to be a chef at the age of 17, still seeking for the ideal taste.

Born in 1972 in Chiba prefecture, he decided to open his own pork cutlet restaurant when he had a pork cutlet in a Japanese cuisine restaurant during the stay in the US as a high school student. After graduation, he had training at several Japanese restaurants to learn culinary fundamentals, and also studied how to cook pork cutlets in his own way. He visited many renowned pork cutlet restaurants to steal their tastes, and spent most of his salary on it. Finally he opened [Agezuki] at the age of 37, he has since been making efforts to realize his ideal pork cutlet.

保科　剛Go Hoshina

Honmachi Saryo 本町茶寮 Inuyama, Aichi Japanese,Japanese / Local Japanese Cuisine / Wagashi (traditional Japanese sweets) / Soft Ice Cream

久世　高裕Takahiro Kuze

The Chef's Recommendations

Mr. Takahiro Kuze has worked in the food service to boost the local tourism economy.

He was born 1981 in Aichi Prefecture. In an effort to liven up his city, Mr. Kuze started setting up his own food stall at events such as the Inuyama Festival, and was able to learn practical restaurant management and service skills from on-the-ground experience. In 2014, he opened [Honmachi Saryo] with the conviction that an effort to boost the tourism economy shouldn't be based on tax incentives. The tea house has created a photo-worthy menu, focusing on dengaku (grilled miso skewers), which is gaining popularity as an affordable yet delicious treat of Inuyama.

久世　高裕Takahiro Kuze

Kyoto Fusion Restaurant Les Confluents 京フュージョン　レ　コンフリュアン Shijo Karasuma/Karasuma Oike, Kyoto Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)

田村　和儀Tamura Kazuyoshi

The Chef's Recommendations

Mr. Tamura has been devoted to cooking and has accumulated diligent and steady training.

He was born in 1993 in Osaka. Because of his love for "eating," he aspired to become a chef. After graduating high school, he entered Ecole Tsuji Osaka and studied at the Master College of French and Italian Cuisine. After graduation, he worked for about 2 years at Restaurant Lille and about 7 years at Restaurant Difference, where he honed his skills as a chef. In 2021, he was selected as a chef at Les Confluences, where he continues demonstrating his skills.

田村　和儀Tamura Kazuyoshi

MATSUKIUSHI 松喜うし Hida/Takayama, Gifu Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

清水　和也Kazuya Shimizu

Compliments during elementary school turned him into a chef for life.

Mr. Shimizu was born in 1970 in Gifu Prefecture. He cooked his first meal when he was in elementary school, and that's when he knew he'd become a chef. He was so glad to hear his family's appreciation that he decided that was what he wanted to do as an adult. He graduated at a professional cooking school at 16, and then he's worked for about 30 years at [Hida Hotel Plaza]. Now, he's using his abilities at [MATSUKIUSHI].

清水　和也Kazuya Shimizu

Asagaya Birdland 阿佐ヶ谷バードランド Asagaya/Koenji, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

千野　桂一Keiichi Chino

The Chef's Recommendations

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

Born in Nagano prefecture in 1972, Mr. Chino was enamored with French and Italian cuisine in his younger days, but he took a part-time job at Birdland when he was 24. Working under the supervision of master chef Toshihiro Wada, Mr. Chino became completely fascinated by the profound nature of yakitori. Four years later, he was appointed as a restaurant manager and since then, has devoted himself to his study of yakitori and has now been working at Birdland for eight years. In 2004, he set up Asagaya Birdland independently. It was given an award by the famous restaurant guide in 2015.

千野　桂一Keiichi Chino

Nikuya Setsugekka NAGOYA 肉屋雪月花NAGOYA Nagoya Station, Aichi Kaiseki (course menu),Japanese / General / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

田中　覚 Satoru Tanaka

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku (Japanese barbecue) restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.

田中　覚 Satoru Tanaka

SIK eatery SIK eatery Awaza/Kyomachibori, Osaka Chinese,Chinese / General / Yum Cha/Dim Sum / Chinese Rice Porridge

河村　裕雅Yuga Kawamura

Mr. Kawamura creates an extraordinary experience for guests with food and hospitality that satisfies all five senses.

He has experience in various fields and has acquired cooking skills in Chinese, Hong Kong, Taiwanese, and other Asian cuisines. Currently, he works at the popular restaurant SIK eatery, which attracts many people daily. In addition to the delicious food, he also pursues comfortable space and aims to provide a different kind of enjoyment each time guests visit, whether for breakfast, lunch, or dinner.

河村　裕雅Yuga Kawamura

tawara tawara Korinbo/Katamachi, Ishikawa French,Italian/French / General / French / Wine

俵　徹也Tetsuya Tawara

The Chef's Recommendations

Based on his experiences and passion in Kyoto and France, Mr. Tawara creates a gentle fusion of Japanese and French cuisines.

He was born in 1974 in Ishikawa. Inspired by a love for making things, he started his career as a chef. After honing his skills in Japanese cuisine at a restaurant in Kanazawa for three years, he moved to France. He gained experience for a total of three years at renowned restaurants in Provence and Perigord. After returning to Japan, he worked at Gion Okumura, a Kaiseki (tea-ceremony dishes)-style French restaurant in Kyoto, for four and a half years, where he further developed his skills in the fusion of Japanese and French cuisine. In 2012, he returned to his hometown, Kanazawa, and founded tawara. His creative and gentle cuisine, born from his experience in Kanazawa, France, and Kyoto, attracts food lovers inside and outside the prefecture.

俵　徹也Tetsuya Tawara

JOYS TABLE Dining&Cafe JOYS TABLE Dining&Cafe Shichijo/Tambaguchi, Kyoto Dining Bar,Dining bar / General / Hamburger Steak / Steak

梅若　翔司Shoji Umewaka

Mr. Umewaka cherishes the "special moment" of enjoying a meal with someone else.

He was born in Kyoto. After graduating high school, he gained experience in a teppanyaki restaurant, cafe, and bakery. In March 2022, he opened JOYS TABLE Dining&Cafe, determined to create a restaurant where people can enjoy "meals," an important part of building relationships and communication. He aims to create a Western-style restaurant with a new-retro atmosphere where people can deepen their relationships with each other through meals.

梅若　翔司Shoji Umewaka

Toyosu Kinpura 豊洲・金ぷら Harumi, Tokyo Dining Bar,Dining bar / Oden / Beer / Cocktail

小林　凌Ryo Kobayashi

A young chef leading a new style of oden restaurant.

Mr. Kobayashi was born in 2002 in Fujimino-shi, Saitama. He graduated from culinary school and honed his skills through experiences in Italian and Japanese cuisine. Since February 2024, he has been the chef at Toyosu Kinpura, bringing vitality to the restaurant. With a desire to offer oden to visitors from overseas as well, he welcomes guests with meticulous preparation every day. His sincerity shines through in both the dishes he serves and his approach to customer service. He welcomes guests every day with careful preparation as he wants "visitors from overseas to enjoy Oden as widely as possible." His sincerity shines through in both the dishes he serves and his approach to customer service. This young chef's honesty is reflected in the cooking he serves and the service he provides to customers.

小林　凌Ryo Kobayashi

Ginza Cobau Namiki-dori branch 銀座コバウ並木通り店 Ginza, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

小山　展男Nobuo Oyama

Mr. Oyama warmly welcomes guests and offers sincere hospitality.

Mr. Oyama was born in 1982 in Osaka. When he visited a bar, he felt the pleasure of serving customers, and he entered the restaurant industry at 24. Starting in hotels and lounge bars, he worked and got experience in various genres, including an Italian restaurant, oyster bar, izakaya (Japanese-style pub), ramen shop, and game meat cuisine restaurant. After joining Ginza Cobau, he provides guest-oriented service with the pride and satisfaction of an upscale restaurant.

小山　展男Nobuo Oyama

atelier Morimoto XEX Teppan atelier 森本 XEX　鉄板 Roppongi, Tokyo Teppanyaki,Yakiniku/Steak

森本正治Masaharu Morimoto

Mr. Morimoto traveled to the United States to witness the sushi boom with his own eyes, then became a chef who gained attention in Japan and the United States.

He is from Hiroshima. He gained fame as the third-generation "Iron Chef of Japanese cuisine" in the TV show "Iron Chef" and as the only Japanese chef in the American version, "Iron Chef America." He continues to enjoy immense popularity in the United States to this day. With numerous restaurants worldwide, including its flagship location designed by Mr. Tadao Ando, the New York branch has been adored by celebrities worldwide since its opening. The restaurant is located in Roppongi on Stars and Stripes Avenue and is personally curated by Mr. Morimoto himself.

森本正治Masaharu Morimoto

Wolfgang's Steakhouse Fukuoka ウルフギャング・ステーキハウス　福岡店 Sumiyoshi, Fukuoka Steak,Yakiniku/Steak / Steak / Wine

田山　欣彦Yoshihiko Tayama

Mr. Tayama takes great care in the quality, aging, and grilling of his food and gives guests moments of supreme bliss.

He was born in Osaka in 1976. Influenced by his father, who was a chef, he naturally pursued a career in the culinary field. He studied intensely at French and Italian restaurants in hotels for nine years and showed off his skills at house weddings and cafes. After joining Wolfgang's Steak House Osaka in 2015, he was appointed head chef of the Fukuoka branch in 2019 because of his solid culinary skills and leadership abilities that live up to the name of the high-class restaurant. In his daily work, he keeps the "taste of the finest steakhouses that impress even gourmets," which originated in New York.

田山　欣彦Yoshihiko Tayama

Gion Katana ぎおん刀 Gion, Kyoto Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

Ginza Shabutsu 銀座しゃぶ通 Ginza, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General

森下英樹Hideki Morishita

Offering a luxurious experience with the finest ingredients.

Mr. Morishita discovered the joy of cooking at the age of 6. As a student, he devoured cookbooks and learned about skewers, shabu-shabu, and Asian cuisine. He offers an enjoyable time through food and conversation.

森下英樹Hideki Morishita

Ishigaki Beef Charcoal-Grilled Yakiniku - Yamamoto 石垣牛炭火焼肉　やまもと Miyako Island/Ishigaki Island, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

山本　豊Yutaka Yamamoto

He created a restaurant to casually enjoy the savory Ishigaki Beef that fascinates him.

He was born in 1961 in Osaka prefecture. When he had a part time job at a bistro cafe in his school days, he liked seeing the guests enjoying his dishes. This led him to the cooking field when he graduated from school. He improved his cooking skills for various genres at Japanese, western, and yakiniku (Japanese BBQ) restaurants in Osaka. In 1995, he got married and moved to the hometown of his wife, Ishigaki-jima Island, Okinawa prefecture. When he encountered Ishigaki Beef which was not well known at that time, he was fascinated with its exquisite taste. In the same year, he opened the current yakiniku restaurant which has become one of the top restaurants on the island. His restaurant is loved by both the locals and tourists.

山本　豊Yutaka Yamamoto

Restaurant ranking

Browsing history

Sabatini di Firenze Tokyo Branch

Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.

Kuzushi Washoku Koukian

Mr. Takahashi creates a world of Japanese cuisine that surprises and impresses guests.

Oryori Sogo

Mr. Sogo uses his steady accumulation of experience to prepare dishes that impress and invite people to return.

Japanese Omakase Restaurant YOSAKURA

Ms. Abe leaves her living proof by doing valuable work for the world and others.

Agezuki

Decided to be a chef at the age of 17, still seeking for the ideal taste.

Honmachi Saryo

Mr. Takahiro Kuze has worked in the food service to boost the local tourism economy.

Kyoto Fusion Restaurant Les Confluents

Mr. Tamura has been devoted to cooking and has accumulated diligent and steady training.

MATSUKIUSHI

Compliments during elementary school turned him into a chef for life.

Asagaya Birdland

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

Nikuya Setsugekka NAGOYA

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

SIK eatery

Mr. Kawamura creates an extraordinary experience for guests with food and hospitality that satisfies all five senses.

tawara

Based on his experiences and passion in Kyoto and France, Mr. Tawara creates a gentle fusion of Japanese and French cuisines.

JOYS TABLE Dining&Cafe

Mr. Umewaka cherishes the "special moment" of enjoying a meal with someone else.

Toyosu Kinpura

A young chef leading a new style of oden restaurant.

Ginza Cobau Namiki-dori branch

Mr. Oyama warmly welcomes guests and offers sincere hospitality.

atelier Morimoto XEX Teppan

Mr. Morimoto traveled to the United States to witness the sushi boom with his own eyes, then became a chef who gained attention in Japan and the United States.

Wolfgang's Steakhouse Fukuoka

Mr. Tayama takes great care in the quality, aging, and grilling of his food and gives guests moments of supreme bliss.

Gion Katana

Ginza Shabutsu

Offering a luxurious experience with the finest ingredients.

Ishigaki Beef Charcoal-Grilled Yakiniku - Yamamoto

He created a restaurant to casually enjoy the savory Ishigaki Beef that fascinates him.