Tokyo Chef search result : Page 12

Suijin-En 水神苑 Chofu, Tokyo Kaiseki (course menu),Japanese / Soba (noodles) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

堀内　郁朗Ikuro Horiuchi

Growing up watching his grandfather, Mr. Horiuchi's journey as a chef began with an inspiring encounter.

Growing up watching his grandfather, Mr. Horiuchi's journey as a chef began with an inspiring encounter. While helping out at his grandfather's udon restaurant in Yamanashi Prefecture, he grew up watching his grandfather's back. Naturally, he longed to become a chef and trained at a hotel in Shinjuku. Around that time, he came across Suijin-En when he visited Jindaiji Temple. Impressed by its greatness, he became a chef at Suijin-En with a strong desire to work there. Today, he brings his passion and experience to the table, serving dishes that delight his guests.

堀内　郁朗Ikuro Horiuchi

Kushitei Kyobashi Ginza-itchome 串亭　京橋銀座一丁目 Kyobashi, Tokyo Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood

赤石　雄Yu Akaishi

Since school age, Mr. Akaishi has set out for a career in the culinary world.

After studying Japanese and Kyoto cuisine, he joined Real Taste Corporation from Kappo Cuisine. He has been working with his skills to make the customers' time at the counter more important. After serving as the head chef of another new restaurant, he became general chef of Kushitei. He is committed to seasonal ingredients and continues to discover new ways to use these ingredients by combining 100 percent sunflower oil with his special breadcrumbs.

赤石　雄Yu Akaishi

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch 熟成和牛焼肉エイジング・ビーフワテラス神田秋葉原店 Ochanomizu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)

101 ICHI-MARU-ICHI 101 ICHI-MARU-ICHI Asakusa, Tokyo Dining Bar,Dining bar / General / Cake / Whisky

鈴木　隆介Ryusuke Suzuki

Mr. Suzuki is a dining leader who prioritizes hospitality for his guests.

He was born in 1992 in Ibaraki. Influenced by the staff working happily at a restaurant he used to visit while in college, he entered the restaurant industry with the idea that he would be able to work comfortably as himself. After gaining experience in service and bars in dining and French restaurants, he started working at 101 ICHI-MARU-ICHI as an opening staff in December 2022. He manages the restaurant with his hospitable smile and solid skills.

鈴木　隆介Ryusuke Suzuki

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

Yakiniku Gyugujo Bettei 焼肉牛宮城別邸 Shibuya Center-Gai/Koen-Dori, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (grilled meat) / Makgeolli

Takanawa Shinzan 高輪　しん山 Shinagawa, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

平山　晋Shin Hirayama

Mr. Hirayama is a culinary professional who conveys happiness through food.

He was born in 1991 in Saga. Since childhood, he has excelled at detailed work and has found happiness in seeing the joy on people's faces. He found himself naturally becoming a chef. He gained extensive experience as a chef in Kyoto and Tokyo, where he also worked as an executive chef. With this experience, he now opens Takanawa Shinzan. Presenting dishes with attention to detail, he attracts guests to visit in both quality and taste.

平山　晋Shin Hirayama

Matsusaka Ushi Tajima 松阪牛田じま Toyocho/Minami-Sunamachi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

水原　裕文Hirofumi Mizuhara

Mr. Mizuhara wants to expand the scope of his work and create a future with his own hands.

He was born in 1982 in Chiba. His love of cooking and desire to become an expert led him to become a chef. First, he started working part-time at an izakaya (Japanese-style pub) through an acquaintance. Later, he joined his current company to study cooking in earnest. Now, he spends his days in the "Matsusaka Ushi Tajima" kitchen.

水原　裕文Hirofumi Mizuhara

Katsudon Kouei かつ丼　幸栄 Kyobashi, Tokyo Katsudon /Katsuju (fried pork cutlet bowl),Japanese / Tonkatsu (fried pork cutlet) / Katsudon (fried pork cutlet bowl) / Donburi (rice bowl)

加藤　大和Hirokazu Kato

He brings out the best flavor of meat with his knowledge and experience.

He was born in Tottori. After working at a Teppanyaki (iron griddle grilling) restaurant in Osaka for several years, he moved to Tokyo to pursue his career as a chef. Currently, he works as a chef at Katsudon Kouei. Based on his knowledge and experience of meat acquired in the Teppanyaki world, he draws out meat's full flavor and serves it to his guests.

加藤　大和Hirokazu Kato

Kobe Beef Dining Wagyu Tok Kobe Beef Dining 和牛特区 Shinjuku East Exit/Kabukicho, Tokyo Steak,Yakiniku/Steak / Hamburger Steak / Steak

Shutoku 2nd Branch 秀徳2号店 Tsukiji, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)

福里　優一郎Yuichiro Fukusato

Inspired by a sushi chef during elementary school, Mr. Fukusato aspired to become a sushi chef and continues to hone his skills daily.

He was born in 1979 in Tokyo. In elementary school, he visited a sushi restaurant with his family. He was fascinated by the sight of sushi chefs making sushi and aspired to become a sushi chef himself. At 17, he began training as a sushi chef at Tsukiji Sushiko. Afterward, he honed his skills by working at various sushi restaurants throughout Tokyo. Finally, he joined Shutoku in 2012. Currently, he serves as the manager of Shutoku 2nd Branch, where he continues to uphold the taste of this renowned restaurant.

福里　優一郎Yuichiro Fukusato

Yakiniku Nabedonya Shikata 焼肉鍋問屋　志方 Nakameguro, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Motsu Nabe (offal hot pot) / Sukiyaki (hot pot stew)

前西　貴哉Takaya Maenishi

The Chef's Recommendations

Providing pleasure with outstanding meat delicacies chosen by meat professionals.

Mr. Maenishi was born in 1976 in Hyogo. He is the president of Teishin Shikata Meat Co., Ltd., a wholesaler that handles everything from production to distribution with the philosophy of "bringing high-quality beef to the table in its best condition." The company pursues ideal beef production by working together with contract farms, including cattle fattening environments, to provide high-quality beef to consumers in fresh condition. Yakiniku Nabedonya Shikata has opened in Tokyo in 2005. It continues to attract many people with the taste of its carefully selected meat, allowing them to enjoy quality meat anytime.

前西　貴哉Takaya Maenishi

Shabuzen Shibuya Branch しゃぶ禅　渋谷店 Dogenzaka/Shinsen, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

福嶋　優太Yuta Fukushima

Mr. Fukushima shows Shabuzen's hospitality in a relaxed atmosphere.

Mr. Fukushima was born in 1990. Upon graduating from college, he entered the culinary world. In 2013, he joined Diamond Dining Co., Ltd. Then, he was assigned to a creative Japanese restaurant, where he continued to hone his skills for the next 6 years. Afterwards, he started working for Shabuzen Co., Ltd. and obtained his chef's license and fugu (pufferfish) preparation certificate. He currently works at the Shabuzen Shibuya Branch, where he trains more daily.

福嶋　優太Yuta Fukushima

Trattoria Pizzeria LOGIC Odaiba Trattoria Pizzeria LOGIC お台場 Odaiba, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

Azabujuban Nikukappo Okadamae 麻布十番肉割烹　岡田前 Azabu-Juban, Tokyo Japanese,Japanese

岡田賢一郎 Kenichiro Okada

Mr. Okada is the creator of numerous popular restaurants and a master chef of meat.

After graduating high school, he got a job at an electronics store. Still, he was grievously disappointed at how little lunch he was offered and resigned after three days. He returned to the yakiniku (Japanese BBQ) restaurant, where he had worked part-time during high school and entered the restaurant business. In 1993, he opened Chanto, a creative cuisine restaurant in Shinsaibashi. The restaurant grew dramatically and expanded to Yokohama in 1997. In 1998, he opened Ken's Dining in Nishi-Azabu and became the darling of the times. After that, he opened Innocent Carberry in Nishi-Azabu in 2015, and on February 14 of this year, he opened Okadamae.

岡田賢一郎 Kenichiro Okada

Waketokuyama 分とく山 Hiroo, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

阿南　優貴Yuki Anan

Mr. Anan was deeply impressed by the smiling faces of his family and friends when they enjoyed the food.

Mr. Anan was born in 1984 in Fukuoka. Through his part-time job at a dining establishment, he experienced the joys of entertaining with food and then aimed to become a chef. After graduating from Nakamura Culinary School, his career as a chef came to a full-blown start in restaurants within Fukuoka. Later, he began working at Waketokuyama, a restaurant he admired, where he continued to build up training experience. In 2018 he was appointed as head chef of the restaurant. On the front lines, he works hard to make cuisine that combines tradition and innovation.

阿南　優貴Yuki Anan

L'OMBELICO L’OMBELICO Shinjuku Station South Exit/Yoyogi, Tokyo Italian,Italian/French / Italian / Pasta / Wine

千田　健治Kenji Chida

Mr. Chida aspires to be a chef who can move people through culinary creations.

He was born in 1984 in Iwate. The delicious dishes he enjoyed as a child at restaurants and the smiles of his family around the table were memorable and became the starting point for him to become a chef. During high school, he worked part-time at a restaurant, learning both the joys and challenges of cooking. After graduation, he left his hometown to take on new challenges. Upon moving to Tokyo, he gained much experience and continued to hone his skills. He is currently active at L'OMBELICO, which opened in September 2023.

千田　健治Kenji Chida

Miyashin 宮新 Ginza, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

猪股　善人Yoshito Inomata

The Chef's Recommendations

His international experience in Paris was a turning point in his life that encouraged him to master the art of yakitori (grilled chicken).

Born in Nagasaki prefecture in 1950, Chef Inomata trained at a number of yakitori restaurants, beginning with Torinaga in Roppongi. Later, he worked at a yakitori restaurant in Paris. Yakitori is a part of Japanese culture and Inomata was one of the first to spread the word about it to the rest of the world. In 1994, he returned to Japan and opened Toriyoshi in Nakameguro. He later opened branches in Nishi-azabu and Ginza. Inomata is now the owner of four restaurants. He can often be found standing at the grill in Corridor Machi's Miyashin.

猪股　善人Yoshito Inomata

TREE by NAKED yoyogi park TREE by NAKED yoyogi park Shinjuku Station South Exit/Yoyogi, Tokyo Innovative/Fusion,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Others

Kansaifu Jiyaki Unagi to Hitsumabushi Amanohaku 関西風地焼きうなぎとひつまぶし　天ノ箔 Shinjuku-Gyoen, Tokyo Unagi (eel),Japanese / Unagi (eel)

矢田龍之介Ryunosuke Yada

The natural flavor of eel is enhanced using proven techniques.

Mr. Yada was born in 1998 in Aichi. Growing up in Nagoya's hitsumabushi and eel culture, he became interested in eel cuisine. After training at a major eel specialty restaurant, he also gained experience at private restaurants and mastered a wide range of techniques. While eel is an inherently expensive foodstuff, inexpensive eel has also been distributed in recent years. In these circumstances, he strives to offer eels that taste better using reliable techniques. While respecting traditional cooking methods, he aims to serve the authentic taste of eel.

矢田龍之介Ryunosuke Yada