Tokyo Chef search result : Page 2

Han no Daidokoro Bettei Shibuya Branch 韓の台所別邸　渋谷店 Dogenzaka/Shinsen, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Whisky / Yakiniku (grilled meat)

大島　孝之Takayuki Oshima

The joy Mr. Oshima felt in the kitchen is what made him want to become a chef.

He was born in Kanagawa. What inspired him to become a chef was a part-time job he had in high school. Since that time, Mr. Oshima has always loved detailed work and creating something. The joy of being in the kitchen and experiencing it through daily operations motivated him to pursue a career as a chef. After graduation, he joined FOODRIM Corporation, where he worked part-time for many years. Currently, he is working at Han no Daidokoro Bettei Shibuya Branch.

大島　孝之Takayuki Oshima

DOMO DOMO Ikebukuro Higashiguchi Branch DOMO DOMO 池袋東口店 Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo Izakaya (Japanese tavern),Taverns / Pizza / Steak / Western Sosaku (creative cuisine)

アデイカリ　スレスAdhikari Sless

Mr. Sless presents a delightful and delicious time with lots to eat and drink.

He was born in Nepal and came to Japan with the dream of opening a restaurant there. In July 2023, he opened DOMO DOMO, offering dishes specialized in cheese and meat based on the concept of creating a restaurant that makes guests happy. He combines the unique tastes and techniques cultivated in his hometown to develop new dishes.

アデイカリ　スレスAdhikari Sless

J'apprends J'apprends Nishi-Azabu, Tokyo French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

原　洋隆Hirotaka Hara

In pursuit of authenticity, Mr. Hara's skills are cultivated by his extensive experience.

He was born in 1985 in Kanagawa and began cooking as a part-time job during his student years. Aspiring to be a "reliable person of substance," he decided to become a professional chef. After training at a prestigious French restaurant, he worked at several restaurants before honing his skills as a catering chef while working for an imported food supplier. He established his unique style at the French kappo restaurant Haramitsu, where he served as the manager. Currently, he is the chef at J'apprends.

原　洋隆Hirotaka Hara

Teppanyaki Okonomiyaki Wa 鉄板焼　お好み焼　わ Shin-Koiwa, Tokyo Teppanyaki,Yakiniku/Steak / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

小野　有海Yumi Ono

Starting with a dream of a place where people can gather. Ms. Ono welcomes guests with heartfelt cuisine.

She was born in 1980 in Tokyo. Initially working as a company employee, she decided to "create a place where people can gather and serve delicious food." After training at the renowned restaurant Teppanyaki Okonomiyaki Saya Main Branch in Sendagaya, she opened her own restaurant, Teppanyaki Okonomiyaki Wa, in April 2018. Each dish she prepares is filled with her solid technique and warm consideration. Her hospitality as an owner who values each person captures the hearts of visitors and does not let go.

小野　有海Yumi Ono

Yakiniku Kyodai 焼肉兄弟 Kameido, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Gyutan (beef tongue) / Yakiniku (grilled meat)

モンラルソーム　リアンMonrarusomu Rian

An experienced chef serves the heartwarming taste of Yakiniku.

Mr. Monrarusomu Rian was born in 1972. After coming to Japan from Myanmar in 2000, he entered the food and beverage industry through an acquaintance living in Japan. He honed his skills at restaurants of various genres, including shabu-shabu, yakiniku, Japanese cuisine, and bento (boxed lunch) stores. Later, in 2021, he opened his own yakiniku restaurant, Yakiniku Kyodai, which has grown into a beloved local spot.With a wealth of experience and solid skills, he offers a unique taste that fuses food culture.

モンラルソーム　リアンMonrarusomu Rian

Okome to Wagyu Nakatake お米と和牛なか武 Ginza, Tokyo Japanese,Japanese / General / Japanese Beef Steak / Japanese Sosaku (creative cuisine)

伊藤　寛夫Hiroo Ito

A master of Japanese cuisine provides a luxurious dining experience.

Mr. Ito was born in 1969 in Tokyo. He is an experienced chef who has built a career in Japanese cuisine across various regions of Japan. Currently, he is the head chef at Okome to Wagyu Nakatake in Ginza. He offers a luxurious dining experience that delights all the senses, featuring carefully selected wagyu beef, the finest rice, and other exquisite ingredients.

伊藤　寛夫Hiroo Ito

Somenya Ito Kabukicho Main Branch 素麺屋　糸　歌舞伎町本店 Shinjuku East Exit/Kabukicho, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

荒木　佳男Yoshio Araki

With abundant experience and passion, Mr. Araki is fully committed to the study of cooking.

He was born in 1972 in Saitama. Since childhood, he developed a love for both eating and cooking while being exposed to his mother's delicious dishes. During his university years, he spent four years in an izakaya (Japanese-style bar) kitchen. After graduation, he joined an udon specialty restaurant, where he worked for 23 years as a manager and supervisor. In 2020, he moved to an izakaya to study fish and Japanese sake. Later, he joined Ito and played a key role in launching their fish dishes. The following year, he took charge of fish dishes and Japanese sake, contributing to planning new menus and course offerings.

荒木　佳男Yoshio Araki

Teuchi Soba to Kamo Ryouri Jigen 手打ち蕎麦と鴨料理　慈玄 Ebisu, Tokyo Soba (noodles),Japanese / Duck / Soba (noodles) / Sake

浅見　昌治Masaharu Asami

In a corner of Ebisu, Mr. Asami offers handmade soba noodles and duck dishes for a moment of bliss.

He was born in Yokohama, Kanagawa Prefecture. Although originally from a different world than a chef's, his involvement with organic and safe products in his work gradually strengthened his interest in food. Then he entered the world of Soba noodles chefs, a field in which he had long been interested. After training at a restaurant in the Issa-an group, he opened Jigen. Even though it is located in front of Ebisu Station in the heart of the city, he offers a blissful experience that will make you forget the hustle and bustle of everyday life.

浅見　昌治Masaharu Asami

Dohtonbori FELLOWS Okachimachi Branch 道とん堀FELLOWS御徒町店 Okachimachi, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Hiroshima-style Okonomiyaki (savory pancakes)

森　悠Yu Mori

Mr. Mori cherishes communication with his guests, creating a time full of smiles.

He was born in 1984 in Saitama. Loving to interact with people, he decided to become a chef to bring smiles to the faces of many guests. At Dohtonbori Okachimachi Branch, he is in charge of overall cooking. He is passionate about okonomiyaki, which can make the most of various ingredients, from vegetables to seafood and meat, and is honing his skills in front of the teppan. He is also committed to developing menus that reflect seasonal and regional characteristics.

森　悠Yu Mori

Ryouriya Somekawa 料理屋　染川 Gotanda, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

染川　昌裕Masahiro Somekawa

The Chef's Recommendations

Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.

He was born in 1976 in Kagawa. He began training at Nicho, a long-established Ryotei (Japanese restaurant) in his hometown and honed his skills at a Japanese restaurant in a hotel in Omi-Hachiman, Shiga. He then moved to Tokyo, where he studied at the Ginza branch of the famous Ryokan "Kagaya," which has its main restaurant in Wakura Onsen, Ishikawa, and also worked as the head chef of the restaurant's Tokyo Ariake branch. In 2015, he established his own restaurant, Somegawa, in Ikedayama, a historical residential place on high ground in the Jonan area. His seasonal omakase course, which is based on his belief that "cuisine makes people happy," is well-known among food connoisseurs.

染川　昌裕Masahiro Somekawa

Ginza Tamai 銀座　玉ゐ Ginza, Tokyo Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)

長谷川　久展Hisanobu Hasegawa

Mr. Hasegawa is encouraged by his customers' comments, "It was delicious!".

He started working at Nihonbashi Tamai in December 2014 and moved to Ginza Tamai in April 2016. During the past 42 years, he has worked in the food and beverage industry, mainly in the Japanese food field. It makes him very happy when customers tell him that the dishes he serves them are delicious, so he works hard every day with that feeling in mind. Considering that conger eel dishes are rare in the world, his ambition is to make delicious dishes that everybody has never tasted before.

長谷川　久展Hisanobu Hasegawa

BAR SMOKED Kotobuki Ibushi Kobo バルスモーク寿燻工房 Asakusa, Tokyo Japanese,Japanese / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine

蒲池　修Osamu Kamachi

Mr. Kamachi has honed his skills at famous restaurants in various regions and delivers original smoked dishes.

He was born in 1968 in Fukuoka. Started his career as a chef in Fukuoka and moved to France at 25. He has trained at renowned restaurants, including a three-star Michelin restaurant and a Japanese restaurant in New York City, USA. After returning to Japan, he worked as a saucier at Kawasaki Nikko Hotel and as a chef at restaurants in Ginza and Tsukishima. In 2019, he opened his own restaurant, BAR SMOKED Kotobuki Ibushi Kobo and continues to make Japanese-style dishes using French skills and fresh ingredients.

蒲池　修Osamu Kamachi

Akasaka Sumibi Shabu-shabu Takane No Buta 赤坂　炭火しゃぶしゃぶ　高嶺の豚 Akasaka, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)

伊藤　大貴　Hiroki Ito

Mr. Ito offers the finest shabu-shabu with honest work, bringing together the thoughts of people who love food.

He was born in 1994 in Nagano. A manager and a head chef of Takane No Buta. Growing up with parents who ran a fruit and vegetable store, he became familiar with various ingredients and cuisines early on. After working in the restaurant and hospitality industry in his hometown, he moved to Tokyo to join his current restaurant. Then, he assumed his current position in June 2023. He is a manager with a wealth of food experience, carefully preparing his unique shabu-shabu, which brings together the thoughts of people involved in the food industry, such as the producers of the ingredients. His hospitality, which reflects his sincere personality, is also well-received.

伊藤　大貴　Hiroki Ito

Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch 近江うし　焼肉　にくTATSU　青山本店 Gaienmae/Aoyama-Itchome, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

西岡　大空Ozora Nishioka

Offers “luxurious time” with the carefully selected ingredients.

Mr. Nishioka was born in Tokyo. After graduating from university, he studied Japanese Wagyu beef for seven years as a middle wholesaler in Tokyo Meat Market and became independent as a chef with his clients. After leaving that job, he gained experience mainly in setting up yakiniku restaurants and creating menus. From April 2022, he has worked at Niku TATSU Aoyama Main Branch. In April 2023, he became the head chef of the restaurant.

西岡　大空Ozora Nishioka

Sushi Umiji 寿司海路 Azabu-Juban, Tokyo Sushi,Japanese / Sushi / General / Sousaku Sushi (creative sushi)

角藤　文俊Fumitoshi Kakutou

Having honed his skills in the world of sushi, Mr. Kakutou is now making his sushi with the utmost care and attention to detail.

He was inspired to become a sushi chef by a visit to a sushi restaurant when he was a high school student, where he was fascinated by its chefs. His career as a sushi chef began in earnest when he entered a sushi restaurant as an apprentice. While learning traditional Japanese techniques, he always pursued new tastes by incorporating modern sensibilities. Since then, he has trained at various restaurants for over 25 years. In June 2023, he joined Sushi Umiji.

角藤　文俊Fumitoshi Kakutou

Unagi House Shinoya Unagi House 志の家 Kinshicho/Sumiyoshi, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / General

辻　光洋Mitsuhiro Tsuji

The basic idea is, "I would like to go to a restaurant like that." All is about making a restaurant from the customer's point of view.

Mr. Mitsuhiro Tsuji was born in 1967 in Hokkaido. Making the most of his time at home with the Corona disaster, he discovered the appeal of cooking and honed his skills entirely on his own. Drawing from his experience as an executive in a web-related company, he brought a fresh perspective to eel cuisine. His versatile skills cover designing menus, pop-ups, pamphlets, and signboards. Driven by the idea of creating a restaurant he would love to visit, he established Unagi House Shinoya.

辻　光洋Mitsuhiro Tsuji

Juban Shuraba 十番　酒楽場 Azabu-Juban, Tokyo Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling)

ホ　テムンTemun Ho

A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.

Mr. Ho was born in Buan, South Korea. After coming to Japan, he began to walk the path of cooking. He has been honing his skills in various meat dishes through three years of training at a yakitori restaurant, three years at a yakiniku restaurant, and six years at a steak restaurant. Taking advantage of his rich experience, he entered Juban Shuraba in 2024. He continues to work diligently to provide guests with seasonal ingredients and carefully grilled dishes. Using fresh ingredients carefully selected from the Toyosu market, he is proud of the cooking style in front of guests.

ホ　テムンTemun Ho

Sukiyaki Shabu-shabu Medetaya すき焼きしゃぶしゃぶ　めでたや Asakusabashi, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

一場　恵Megumi Ichiba

Moving from the apparel to the restaurant industry, Ms. Ichiba conveys the charms of her hometown, Gunma, through cuisine.

She was born in Gunma. Her customer service experience in the apparel industry led her to enter the world of service. At Sukiyaki Shabu-shabu Medetaya, she introduces the fascinating culinary culture of various parts of Gunma Prefecture, focusing on Kusatsu, a local hot spring resort that is one of the most famous in Japan.

一場　恵Megumi Ichiba

CRAFT BEER FACTORY SHINJUKU ALE クラフトビール工房　新宿エール Shinjuku East Exit/Kabukicho, Tokyo Beer Bar,Bars (pubs) / Beer / Cocktail / Craft Beer

深谷　茶来羅Chakura Fukaya

Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.

He was born in 1983 in Tokyo. As he worked in various genres of customer service, he began to think he was suited for the job and entered the food and beverage industry. After graduating from Oda Cooking College, he gained experience in dining bars and other restaurants before joining his current company by fate. Following working at SHOW RESTAURANT "nest," he became the manager of SHINJUKU ALE in March 2021. The bar is popular among young people as a place where they can easily enjoy craft beer.

深谷　茶来羅Chakura Fukaya

Yakiniku Horumon Uedaya Ryogoku Kiyosumi-dori Branch 焼肉ホルモン上田屋　両国清澄通り店 Ryogoku/Kikugawa, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Restaurant ranking

Browsing history

Han no Daidokoro Bettei Shibuya Branch

The joy Mr. Oshima felt in the kitchen is what made him want to become a chef.

DOMO DOMO Ikebukuro Higashiguchi Branch

Mr. Sless presents a delightful and delicious time with lots to eat and drink.

J'apprends

In pursuit of authenticity, Mr. Hara's skills are cultivated by his extensive experience.

Teppanyaki Okonomiyaki Wa

Starting with a dream of a place where people can gather. Ms. Ono welcomes guests with heartfelt cuisine.

Yakiniku Kyodai

An experienced chef serves the heartwarming taste of Yakiniku.

Okome to Wagyu Nakatake

A master of Japanese cuisine provides a luxurious dining experience.

Somenya Ito Kabukicho Main Branch

With abundant experience and passion, Mr. Araki is fully committed to the study of cooking.

Teuchi Soba to Kamo Ryouri Jigen

In a corner of Ebisu, Mr. Asami offers handmade soba noodles and duck dishes for a moment of bliss.

Dohtonbori FELLOWS Okachimachi Branch

Mr. Mori cherishes communication with his guests, creating a time full of smiles.

Ryouriya Somekawa

Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.

Ginza Tamai

Mr. Hasegawa is encouraged by his customers' comments, "It was delicious!".

BAR SMOKED Kotobuki Ibushi Kobo

Mr. Kamachi has honed his skills at famous restaurants in various regions and delivers original smoked dishes.

Akasaka Sumibi Shabu-shabu Takane No Buta

Mr. Ito offers the finest shabu-shabu with honest work, bringing together the thoughts of people who love food.

Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch

Offers “luxurious time” with the carefully selected ingredients.

Sushi Umiji

Having honed his skills in the world of sushi, Mr. Kakutou is now making his sushi with the utmost care and attention to detail.

Unagi House Shinoya

The basic idea is, "I would like to go to a restaurant like that." All is about making a restaurant from the customer's point of view.

Juban Shuraba

A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.

Sukiyaki Shabu-shabu Medetaya

Moving from the apparel to the restaurant industry, Ms. Ichiba conveys the charms of her hometown, Gunma, through cuisine.

CRAFT BEER FACTORY SHINJUKU ALE

Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.

Yakiniku Horumon Uedaya Ryogoku Kiyosumi-dori Branch