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361 - 380 of 653 chefs

Hakata Motsunabe Yamanaka Ginza Branch

博多　もつ鍋　やま中　銀座店

  • Ginza, Tokyo
  • Motsu Nabe (offal hotpot),Japanese / General / Nabe (hot pot) / Motsu Nabe (offal hot pot)

山中　幸一 Koichi Yamanaka

Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.

He was born in 1952 in Kanagawa. Began his career working at a restaurant in Okayama. At the same time, his brother, who was staying and working in Fukuoka under the influence of a friend from Fukuoka, founded Hakata Motsunabe Yamanaka in 1984. He was offered to help at the restaurant, which quickly became popular, and joined it in 1987. Since then, he has continued to work as a chef at the restaurant. As the executive chef of Hakata Motsunabe Yamanaka, he is still active on the front line.

山中　幸一 Koichi Yamanaka

Yakiniku Kokon

焼肉古今

  • Nishi-Azabu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)

馬場　祐次Yuji Baba

Pursuing deliciousness that combines the new appeal of Yakiniku with tradition.

Mr. Yuji Baba was born in 1985 in Saitama. During his school years, he worked part-time in a restaurant, which satisfied and enthused him. He then entered the restaurant industry. In 2010, he founded Dining Kitchen Co. and developed a restaurant business related to Italian and Western food, his area of expertise. With the know-how he has cultivated over ten years in Italian cuisine and three years in the yakiniku industry, he opened Yakiniku Kokon in 2024 as the representative director.

馬場　祐次Yuji Baba

Niku Ebisu 89BAL

肉えびす　89BAL

  • Ebisu, Tokyo
  • Bistro,Italian/French / General / Steak / Western Sosaku (creative cuisine)

山瀬　健策Kensaku Yamase

The Chef's Recommendations

A "Meat Master" uses various approaches to convey the deliciousness of meat.

Mr. Yamase was born in 1967 in Kumamoto. He grew up watching his parents running a ranch and started his own food wholesale company. After meeting the current owner through a mutual acquaintance, he was involved in establishing Waniku 89BAL, the predecessor of Niku Ebisu 89BAL, in 2015. Currently, he is also a chef and is active in many fields as a meat professional to spread the deliciousness of carefully selected meat from all over the country, including Kikuchi Beef, raised at his parent's ranch.

山瀬　健策Kensaku Yamase

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

TWO ROOMS GRILL | BAR

TWO ROOMS GRILL | BAR

  • Omotesando/Aoyama, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Western Sosaku (creative cuisine) / Steak / Seafood

マシュー クラブMatthew Crabbe

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.

マシュー クラブMatthew Crabbe

Ginza Shabutsu Marronnier Gate Branch

銀座しゃぶ通 マロニエゲート店

  • Ginza, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)

伊藤 扇次郎Senjiro Ito

Offering customers food with warmth and kindness.

Since Mr. Ito's family owned a fresh fish shop and deli, he spent a lot of time cooking from a young age, so he naturally decided to become a chef. After graduating from high school, he went to culinary school. Recommended by a friend, he began working at the Haute Cuisine Restaurant Kiku. Here, he met the master who would later become his mentor, and he learned the basics of cooking. He endeavors to serve "dishes with warmth and kindness" in terms of taste, aroma, and presentation.

伊藤 扇次郎Senjiro Ito

Teppanyaki THE Nanami APA Hotel & Resort Ryogoku Eki Tower

鉄板焼　THE七海　アパホテル＆リゾート　両国駅タワー

  • Ryogoku/Kikugawa, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Cocktail

小沼　俊介Shunsuke Konuma

Mr. Konuma is an experienced chef who has brought joy to many people.

He was born in 1964 in Tokyo. After working as a chef at Hotel New Otani for four years, he served at the renowned French restaurant KM for another four years. Then, he joined the Shin Takanawa Prince Hotel (now the Grand Prince Hotel Shin Takanawa) and spent 20 years there as a chef. After that, he joined the current company to pursue new challenges. He now serves as the head chef at Teppanyaki THE Nanami in the APA Hotel & Resort Ryogoku Eki Tower. He has brought joy to many guests.

小沼　俊介Shunsuke Konuma

Ginza Seikoan NIIGATA GRAND  HOTEL

銀座静香庵 NIIGATA GRAND HOTEL

  • Ginza, Tokyo
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

杉山　浩之Hiroyuki Sugiyama

Mr. Sugiyama promotes the appeal of Niigata Prefecture's food, colored by ingredients nurtured in a rich natural environment.

He was born in Niigata Prefecture. After graduating from culinary school, he worked at Niigata-no-Aji Seikoan restaurant in the Omotesando Niigata-kan N'espace, an antenna store that opened in Omotesando in 1997. He made efforts to promote Niigata Prefecture's charms, focusing on "food," including selling local products. Ginza Seikoan was relocated and reopened on July 7, 2024, as directly managed by Niigata Grand Hotel. He is demonstrating his skills there as the head chef manager.

杉山　浩之Hiroyuki Sugiyama

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

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

SPICE LAB TOKYO

SPICE　LAB　TOKYO

  • Ginza, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Indian / General / French

Tejas SovaniTejas Sovani

An up-and-coming chef from India who has worked in some of the world's most famous restaurants.

Mr. Tejas Sovani studied at "noma" in Copenhagen and has worked as a sous executive chef at luxury hotels "The Oberoi" and "AMAN" in India. With the flexible sensibility and solid skills accumulated at restaurants around the world, he freely uses spices to create delicate and original dishes. He pursues elegant, gastronomic modern Indian cuisine out of an extraordinary passion for cooking, where he says, "Established concepts create nothing."

Tejas SovaniTejas Sovani

MUSIUM

MUSIUM

  • Roppongi, Tokyo
  • Dining Bar,Dining bar / Cocktail / Whisky

梶原　威志Takeshi Kajiwara

Mr. Kajiwara is a bartender with various faces, offering conversation and drinks unique to the bar.

He was born in 1972 in Oita. While studying design at university, he began working part-time as a bartender. After graduation, he worked as an art director but also continued to hone his skills as a bartender, obtaining "Whiskey Professional" certification as a "Whiskey Connoisseur." He has diverse backgrounds, such as organizing his own band with deep knowledge of music. With a three-way approach featuring drinks, art, and music, he entertains guests who visit the bar.

梶原　威志Takeshi Kajiwara

Ukai Toriyama

うかい鳥山

  • Hachioji, Tokyo
  • Japanese,Japanese / General / Kushiyaki (grilled skewers) / Chicken

佐藤　辰美Tatsumi Sato

He focuses on maximizing the original flavor of the ingredients by keeping the recipes simple

He is a veteran with an experience of 16 years at [Ukai Toriyama], who has dedicated himself to mastering Japanese cuisine. He became the head chef 6 years ago, and every single day he keeps busy in the kitchen cooking delicious food. As a motto, he says "it is my job as a chef to make the ingredients taste even more delicious," so he aims to enhance the good features of each ingredient without elaborating on them too much. He offers delicacies that best represent the current season, thoroughly matching ingredients and balancing them with the seasoning broth.

佐藤　辰美Tatsumi Sato

Peter Luger Steak House Tokyo

ピーター・ルーガー・ステーキハウス　東京

  • Ebisu, Tokyo
  • Steak,Yakiniku/Steak / American / Steak / Wine

高知尾　文彦Fumihiko Takachio

The dream has come true, but Mr. Takachio still has feelings from back then.

He was born in 1976 in Tokyo. It was cooking manga that he read in elementary school that inspired his yearning to become a chef. His dream remained the same throughout high school, and he went on to a culinary school. After graduation, he gained experience in several restaurants before joining his current company. Moved to the U.S. for about a month to prepare for the opening of Peter Luger Steakhouse Tokyo in Japan. Learned about Peter Luger's steaks at the original restaurant in Brooklyn. In 2021, the restaurant opened in Ebisu. He's been grilling steaks in his kitchen since then.

高知尾　文彦Fumihiko Takachio

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

Takumi Shingo

匠　進吾

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

高橋　進吾Shingo Takahashi

The Chef's Recommendations

With skills honed at Sushi Takumi, his training also includes experience as a fisherman and a sake brewer

Chef Takahashi was born in Ibaraki Prefecture in 1978. On the advice of his sushi chef uncle, he left high school early to pursue a career in sushi. Through his family ties, he was able to get a job at Sushi Takumi, a famous sushi shop in Yotsuya, and ended up training there for 18 years under sushi master Chef Nakazawa. At age 29, he left the sushi world for three years, gaining a variety of experiences including as a fisherman in the Goto Islands, and as a brewer in a Magi sake brewery. Then when the time was right in May 2013, he opened Takumi Shingo in a back alley in Minami Aoyama.

高橋　進吾Shingo Takahashi

TeppanYaki KOBE Beef Steak EBISU84

TeppanYaki KOBE Beef Steak EBISU84

  • Ebisu, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

曽我　竜也Tatsuya Soga

Mr. Soga celebrates life as a chef every moment so as not to have any regrets.

Mr. Soga was born in 1976 in Kanagawa. Admiring the manager of the restaurant he worked at part-time as a high school student, he aimed to become a chef. After gaining experience, on January 8, 2021, he joined TeppanYaki KOBE Beef Steak EBISU84 as an assistant at the same time the restaurant opened. Currently, he is the backbone of the store and manages it. 

曽我　竜也Tatsuya Soga

Series the sky

Series the sky

  • Oshiage, Tokyo
  • Chinese,Chinese / General / Yum Cha/Dim Sum

金子　優貴Yuki Kaneko

Mr. Kaneko became familiar with cooking while growing up with a grandmother who was a home economics teacher.

He led the "Azabudai Series" to receive one Michelin star for three consecutive years. He was born in 1988. He honed his skills at Heichinro, Japan's oldest established restaurant, and at SENSE, the Michelin-starred restaurant in Mandarin Oriental Tokyo. The restaurant offers a multi-course meal featuring a variety of small dishes that blend traditional Cantonese cuisine with spices from various Asian countries that the chef learned during his overseas training, paired with wines recommended by the chef, who is also a certified sommelier. He was appointed the head chef of "Series the sky", the second restaurant in the Series.

金子　優貴Yuki Kaneko

DepTH brianza

DepTH brianza

  • Azabu-Juban, Tokyo
  • Italian,Italian/French / Italian

奥野　義幸Yoshiyuki Okuno

Mr. Okuno presents his cultivated "depth" in the restaurant where "everyone is the main character."

He was born in 1972 in Wakayama. Raised in a ryotei restaurant, he studied business administration at a U.S. university and worked in the real estate industry before entering the culinary industry. He first served at an Italian restaurant in Tokyo and then moved to Italy. He returned to Japan after studying at eight restaurants in all regions of Italy. In 2003, he opened Ristrante la Brianza; it relocated to Roppongi Hills in 2016 as La Brianza. He then opened DepTH Brianza in Azabudai Hills in November 2023. In addition to his seven restaurants in Tokyo, he also produces restaurants and teaches cooking in Japan and abroad.

奥野　義幸Yoshiyuki Okuno

RUBY JACK'S Steakhouse & Bar

RUBY JACK’S Steakhouse＆Bar

  • Akasaka, Tokyo
  • Steak,Yakiniku/Steak / Steak / Seafood / Hamburger Steak

マシュー クラブMatthew Crabbe

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.

マシュー クラブMatthew Crabbe
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