1401 - 1420 of 1732 chefs
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BACAR OKINAWA
BACAR OKINAWA（バカール オキナワ）
- Kokusai dori, Okinawa
- Pasta/Pizza,Italian/French / Pizza
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仲村 大輔NAKAMURA DAISUKE
The Chef's Recommendations -
Smitten by the flavors of a famous restaurant, he sent them a letter requesting the chance to work with them
Born in 1977 in Okinawa, the authentic pizza he enjoyed during his time in Italy made a deep impression on him, so he got his start as a pizzaiolo. After returning to Japan, he was smitten by the flavors he encountered at Savoy (now Seirinkan) in Tokyo, so he sent a letter to the owner, Susumu Kakinuma, requesting an apprenticeship. After training for five years, he returned to his home of Okinawa to open BACAR OKINAWA. In addition to his restaurant, he also operates a food truck, introducing the deliciousness of pizza to many.
仲村 大輔NAKAMURA DAISUKE
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Japanese Restaurant Tagetsu
日本料理 太月
- Omotesando/Aoyama, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes)
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望月 英雄MOCHIZUKI HIDEO
The Chef's Recommendations -
He chose a culinary career, which is the same as his father's, when he gave up his baseball career.
He was born in Hadano city, Kanagawa on November 11th, 1979. His father owned a local shabu-shabu (hot pot) and steak restaurant called "Tagetsu". He was extremely involved in playing baseball in his childhood, so he was not really planning to suceed his father, but he decided to go down the path of cooking upon experiencing pain in his elbows. After graduating from high school, he left for Tokyo and trained in Japanese cuisine at "Ryuun-an" and "Genyadana Hamadaya" in Shinjuku, as well as "Kappo Kisaku" in Azabu-Juban. In August 2013, he opened "Japanese Restaurant Tagetsu", taking the same name as the restaurant that his father had closed.
望月 英雄MOCHIZUKI HIDEO
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Teruzushi
照寿司
- Kitakyushu City, Fukuoka
- Sushi,Japanese / Sushi
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渡邉 貴義Takayoshi Watanabe
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He has transformed an ordinary old sushi shop in the town into a high-end one, popular among overseas guests.
He was born in 1977 in Fukuoka prefecture. He wanted to be a French chef when he was very young but entered the field of Japanese cuisine after graduating from a university. After three years of training, he joined [Teruzushi] run by his father to work as a sales staff, then became a chef of which they were shorthanded. In 2013, he became the third generation of [Teruzushi] and started its innovation. He upgraded the seafood quality and raised the prices. The restaurant became in a slump at first, but he did not change his beliefs and kept using the highest-grade ingredients, which has transformed this ordinary town sushi shop with more than 50 years of history, into a famous sushi restaurant even among guests from overseas.
渡邉 貴義Takayoshi Watanabe
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Ode
Ode
- Hiroo, Tokyo
- French,Italian/French / General / French / Western Sosaku (creative cuisine)
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生井 祐介Yusuke Namai
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Taking an objective look at himself, Mr. Namai makes decisions on what he has to do now.
He was born in 1975 in Tokyo. At first, he wanted to enter the music field, but became fascinated with the cooking field while working at a French restaurant. In 2003, he entered [Restaurant J] which was in Omotesando in those days, then moved to Karuizawa with Chef Masahito Ueki in order to work at [Masaa's], where he learned about ingredients through experience. He succeeded this restaurant and changed the name into [Heureux], then worked there as an executive chef for 3 years. In 2012, he went back to Tokyo and took up the role of executive chef at [CHIC peut-être] in Hacchobori where he went on to earn one star. Then, he went in dependent in March 2017, and opened [Ode] in September of the same year.
生井 祐介Yusuke Namai
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Sukiyaki Kappo Yoshizawa
すき焼 割烹 吉澤
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak
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光森 博基MITSUMORI HIROKI
The Chef's Recommendations -
Starting from his grandfather, he is a 3rd generation chef.
I was influenced by my father and grandfather, who were chefs, and I acquired a taste for fine food at a young age. This dyed-in-the-wool chef refined his skills and his taste at the luxurious restaurants in Akasaka, as well as private company clubs, turning his interest into a career.
光森 博基MITSUMORI HIROKI
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Ramen Hachi
らあめん はち
- Ueda/Komoro/Saku, Nagano
- Ramen,Ramen (noodles) / Shoyu Tonkotsu Ramen (soy sauce-based pork broth ramen) / Tsukemen (noodles served separately from dip soup) / Abura-soba (soupless oiled ramen)
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内堀 順護UCHIBORI JUNGO
The Chef's Recommendations -
Watching my mother run an izakaya inspired me to become a chef
Born in Nagano on March 10th, 1979. Some of his earliest memories are of watching his mother run her izakaya (Japanese pub-restaurant). As he grew up watching her work, at some point along the way he decided he wanted to work with food, too. After getting his nutritionist license, he got a job with the "Grubuoiru" company, and accumulated cooking experience. He now manages a branch of the Ramen Hachi chain. He's particular about his ingredients, and his carefully prepared ramen gains the place repeat customers from a wide range of age groups.
内堀 順護UCHIBORI JUNGO
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Ginza Uchiyama
銀座 うち山
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Wine
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内山 英仁UCHIYAMA HIDEHITO
The Chef's Recommendations -
Having been attracted to profound cooking techniques and the appeal of cooking, he took the path to becoming a chef
He was born in Kanagawa on December 19th, 1969. Following graduation from a cooking college, he devoted himself in training at a Japanese restaurant "Kissho Hibiya" for five years. After that, his hard work continued at a variety of Japanese restaurants. He studied under Chef Kenji Asami when "Ginza Asami" new opened to improve his skills even more. In 2002, he opened his own restaurant, "Ginza Uchiyama." He provides his own creative dishes based on Kaiseki (tea-ceremony dishes), and has consecutively received stars in the Michelin Guide since 2008.
内山 英仁UCHIYAMA HIDEHITO
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Sushi Zen Main Store
すし善 本店
- Maruyama Park, Hokkaido
- Sushi,Japanese / Sushi / Crab / Sashimi (raw fish)/Seafood
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大金 有三OGANE YUZO
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He decided to become a chef the first time he tried sushi, and now he strives to move people with his meals as profoundly as he was.
He was born in 1958 in Hokkaido. When he was in elementary school his father took him to a sushi shop, where he was deeply moved: "I never knew anything in the whole world could taste that good!". From that experience he endeavored to become a chef in the years following. He trained at four different sushi restaurants in Tokyo before coming to work for us at "Sushi Zen." His wish is for as many people as possible to experience the delicious, wonderful flavor of sushi, while spending their valuable time enjoying satisfying and exceptional service.
大金 有三OGANE YUZO
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Tonkatsu Yachiyo
とんかつ八千代
- Toyosu, Tokyo
- Japanese,Japanese / General / Tonkatsu (fried pork cutlet)
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石塚 英明ISHIZUKA HIDEAKI
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His lifework is maintaining and developing the restaurant's recipes that has been handed down for a long time.
He was born in Tokyo in 1944. His father ran a casual restaurant in Nihonbashi, and he set his sights on becoming a chef ever since he was little, as he says, "In the past, taking over the family business was a given, so I never thought about any other paths." At the age of 20, he firstly trained at a Japanese restaurant. After thoroughly learning the basics of Japanese cuisine and how to pick fresh fish from the market, he joined "Tonkatsu Yachiyo", where his father handled the kitchen. Until now, for nearly 50 years since that day, he has been wholeheartedly studying about how to fry the best ingredients into delicious dishes.
石塚 英明ISHIZUKA HIDEAKI
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Nishiazabu Sushi Shin
西麻布 鮨 真
- Nishi-Azabu, Tokyo
- Sushi,Japanese / General / Sushi
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鈴木 真太郎SUZUKI SHINTARO
The Chef's Recommendations -
I love sushi so much that I simply had to make it my career. I am constantly striving to improve my skills as a sushi chef.
Originally from Tokyo, he has been making sushi ever since he finished high school. After training at a sushi restaurant in Setagaya, he honed his skills and experience at two other restaurants. Then in 2003, he independently opened his own place, Sushi Shin. He moved to the current location 2 years ago.
鈴木 真太郎SUZUKI SHINTARO
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Edo Soba Teuchidokoro Asada
江戸蕎麦手打處あさだ
- Asakusabashi, Tokyo
- Soba (noodles),Japanese / General / Duck / Soba (noodles)
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粕谷 育功KASUYA YASUNORI
The Chef's Recommendations -
A classic restaurant run by an eighthgeneration soba artist who creates stylish cuisine out of buckwheat.
From Tokyo. He is the eighth generation to manage the family soba (buckwheat noodles) restaurant. He intended to continue the family business after graduating from university, but decided to study Japanese cuisine beyond soba noodles at Ginza's Rokusantei in order to bring the restaurant into a new age. Afterward, he worked concurrently at both a Japanese culinary inn in Atami and a catering fish market, studying the fundamentals of Japanese cuisine and fish wholesaling. He studied at the sushi shop Aoyagi in Tokyo and handmade soba restaurants-then returned to take over Asada, where he remains today.
粕谷 育功KASUYA YASUNORI
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Aji Fukushima
味ふくしま
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sake
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辻 義勝TSUJI YOSHIKATSU
The Chef's Recommendations -
From a youth who enjoyed preparing fish to a chef who never fails to engage with his ingredients.
Born in 1982 in Fukuoka, he loved fishing as a child and learned to prepare the fish he caught himself. This was his first taste of the joys of cooking. Graduating from high school, he learned the fundamentals after joining Kani Honke in Nagoya. At 21, he entered the famed Kyoto cuisine restaurant Oryori Hayashi and studied real Kyoto cuisine over about 7 and a half years. Afterwards, he gained experience making Japanese food in Ponto-cho, earned the recommendation of the proprietress of the tea shop Fukushima, and became the head managing chef at the traditional Japanese restaurant Aji Fukushima in 2013.
辻 義勝TSUJI YOSHIKATSU
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HOSHINOYA Tokyo Dining
星のや東京 ダイニング
- Otemachi, Tokyo
- French,Italian/French / French
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浜田 統之Noriyuki Hamada
The Chef's Recommendations -
Chef Hamada spreads'Nippon Cuisine' using his French techniques with Japanese natural ingredients.
He was born in 1975 in Tottori Prefecture. He started learning his Italian cooking skills from the age of 18, then entered the world of French cuisine at the age of 24. In 2005, he was the youngest to ever win first place at the Bocuse d'Or International Gastronomic Competition in Japan. In 2007, he became the executive chef at [Hotel Bleston Court] in Karuizawa. In 2013, as the first Japanese chef ever at the finals, he won 3rd place at the Bocuse d'Or Internationl Gastronomic Competition in France. Since July 2016, he has been working as the executive chef at the current [HOSHINOYA Tokyo].
浜田 統之Noriyuki Hamada
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Ginza Ishizuka
銀座 いしづか
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Sake
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石塚 規ISHIJIKA TADASHI
The Chef's Recommendations -
Growing up watching his father and grandfather, who were both chefs, he naturally decided to enter the world of cooking.
Born March 23, 1976 in Tokyo, he grew up watching his father and grandfather, who were both chefs, and naturally became interested in cooking. Stepping without hesitation into the world of cuisine, he began his training at Kioicho's Fukudaya. He later deepened his knowledge at restaurants like Waketokuyama and Banrekiryukodo, making a heartfelt study of Japanese cuisine and was even reviewed in an international cooking magazine. In his 20th year as a chef, he opened [Ginza Ishizuka], where he can now be found.
石塚 規ISHIJIKA TADASHI
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Shunsai Izakaya Furuichi Tsubogin
旬彩居酒屋 古市 つぼ銀
- Ise, Mie
- Izakaya (Japanese tavern),Taverns / Duck / Sashimi (raw fish)/Seafood / Suppon (soft-shelled turtle)
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伊藤 剛ITO TSUYOSHI
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His dream is to open an izakaya of his own one day
He was born in Mie Prefecture on September 1st, 1984. He started working at restaurants in his teens, and gained experience as the manager of bars in Tokyo and Tohoku. In 2012, he returned to his hometown, Ise City, to become the chef of Shunsai Izakaya Furuichi Tsubogin. Making use of his experiences working in restaurants where sake played a central role, he is particular about serving high quality food which goes well with his carefully chosen sake. He devotes himself to his work every day so as to satisfy his customers.
伊藤 剛ITO TSUYOSHI
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Awabi Japanese Restaurant Nishikiryu
あわび日本料理 錦りゅう
- Nagoya Station, Aichi
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)
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杉戸 滋典SUGITO SHIGENORI
The Chef's Recommendations -
Admiring his grandfather and father, he did not hesitate to embark on the path of a chef
Shigenori Sugito was born on June 21st, 1969, in Nagoya, Aichi. He graduated from Nagoya Bunri University's junior college. His family has run restaurants for generations, and it seemed natural to help his parents ever since he was a child. He did not waver in his choice to succeed the family business, and to become a chef. Since then, he has not looked back, dedicating himself to following the path of a chef.
杉戸 滋典SUGITO SHIGENORI
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Fujimura
藤むら
- Fukushima Station, Fukushima
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Kamameshi (rice cooked in an iron pot) / Local Sake
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矢吹 光央YABUKI MITSUO
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Our chef wanted to understand the complex flavors of sake
Born in 1978 in Fukushima Prefecture. He works as chef at the restaurant Kamameshi Fujimura, run by his father. Three years ago he and his wife acquired formal certification as sake tasting experts, and they've been visiting sake breweries ever since, selecting the most delicious offerings for tasting at their restaurant.
矢吹 光央YABUKI MITSUO
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Sumiyaki Ishokutei Nagomiya
炭焼居食亭 和や
- Kokura, Fukuoka
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / General / Nabe (hot pot)
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橋本 淳HASHIMOTO JUN
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Sumiyaki resulting from the long pursuit of the most delicious cooking method.
Born March 23, 1972, in Fukuoka. Throughout ten years, the owner accumulated his experience from many izakayas. After researching ways to create delicious food, the owner came up with sumiyaki that preserves the original taste of the ingredients. With the realization of his dreams, he is now opening Sumiyaki Ishokutei Nagomiya
橋本 淳HASHIMOTO JUN
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Restaurant & Bar Magnolia
Restaurant＆Bar Magnolia
- Hiranuma, Kanagawa
- Italian,Italian/French / Italian / French / Wine
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桑本 倫之KUWAMOTO TOMOYUKI
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Refusing to be tied down by one type of cuisine, we think you'll find the drink pairings at Magnolia superb
Our chef's main training was in Italian cuisine, but he has borrowed a little bit of everything to put together dishes for Magnolia, where we serve meals inspired by cookery from all over the West. His customers' smiles and compliments fuel his passion for the art.
桑本 倫之KUWAMOTO TOMOYUKI
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Fujiya Kyoshoku
ふじや京色
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / Kyoto Cuisine / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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藤原 崇史FUJIWARA TAKASHI
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The parttime job that he had at an izakaya when he was a high school student inspired him to become a chef.
The reason why he decided to get a part-time job in an izakaya (Japanese pub restaurant) was that he wanted to eat the free food. It may not have been the most romantic reason, but this is what led to his career in the restaurant business. Through his part-time job he learned how much fun cooking was, and decided to attend catering college. At college he met fellow students who would play an important part in shaping his future career. After graduating, he spent time working in three different Japanese restaurants. After working for ten years, he and his friends from college opened "Jounetsu Shokusai Kyoshoku". Later, in 2014, they opened "Fujiya Kyoshoku".
藤原 崇史FUJIWARA TAKASHI
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