561 - 580 of 653 chefs
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Tante Grazie
Tante Grazie（タンテグラッツィエ）
- Ikebukuro West Exit, Tokyo
- Italian,Italian/French / Italian / Pizza / Wine
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簾内 成良MISUCHI NARUYOSHI
The Chef's Recommendations -
With a desire to let everyone know the magnificence of Italian cuisine
Born in Tokyo, 1968. Dut to his love of pasta, he worked toward becoming an Italian chef after graduating culinary school. After training at Tokyo's [Ristorante Carmine], he traveled to South Italy. He further improved his skills at Sicilia's famous [Ristorante Unico], and was appointed as chef at [Tante Grazie] after returning to Japan. He explains that he gets hints of inspiration for his creations by communicating with his customers.
簾内 成良MISUCHI NARUYOSHI
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Sardegna Kateiryori Tharros
サルデーニャ家庭料理 タロス（Tharros）
- Dogenzaka/Shinsen, Tokyo
- Italian,Italian/French / Italian / Wine / Others
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伊藤 孝司ITO KOJI
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A chef with a wealth of experience whose genius was recognised by Chef Baba
Koji Itou was born in Saitama prefecture in 1976. His part-time job at university led him into the world of cooking. In 2002, he went to Italy and honed his skills at the famous restaurants of Emilia-Romagna and Piedmont. He returned to Japan in 2005, and worked for 2 years at Taverna Messina in Jiyugaoka. After that, he worked for 4 years at an Italian restaurant in Hiroshima before coming to Tharros in 2012. In the spring of 2014, leadership of the kitchen was handed over to him by Chef Baba. Chef Itou hopes that just as before, he wants to make the unique food culture and atmosphere of Sardinia more widely known.
伊藤 孝司ITO KOJI
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Sekiguchitei
関口亭
- Shinjuku Station South Exit/Yoyogi, Tokyo
- General,Western / General / Omurice (omelet rice) / Wine
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関口 康史SEKIGUCHI YASUSHI
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We make Westernstyle cuisine to suit Japanese tastes!
With a confectioner father and a chef for an older brother, he entered the world of professional cooking at the age of 24. He got his start at a French restaurant, then moved on to Chinese, Japanese, and a wide variety of cuisines. After gaining further experience at the Kanda steakhouse Kaki no Ki, he struck out on his own, and has been running his own business for almost 20 years.
関口 康史SEKIGUCHI YASUSHI
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Sakedokoro Yamane
酒処 やまね
- Nishi-Azabu, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu
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山根 健次YAMANE KENJI
The Chef's Recommendations -
A veteran who welcomes his customers with his warm personality and dishes made from the freshest ingredients
Born in Tottori prefecture in 1958, he decided to pursue a career as chef of Japanese cuisine as he admired the protagonist of a TV show. After graduating cooking school, he trained at a luxury Japanese restaurant in Osaka for 2 years. Moving to Tokyo, he diligently studied at the Japanese restaurant Tsukushi for 2 years. After this, he worked for 15 years at a Japanese restaurant that would become a step towards his present one. He took the opportunity to take over the business when his master retired, opening Sakedokoro Yamane in 1991 and continuing to the present day.
山根 健次YAMANE KENJI
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ICARO Miyamoto
ICAROmiyamoto
- Nakameguro, Tokyo
- Italian,Italian/French / Italian / Wine
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宮本 義隆MIYAMOTO YOSHITAKA
The Chef's Recommendations -
The local flavor and cooking philosophy learned at a small restaurant in northern Italy
He was born in Kanagawa prefecture in 1974. He chose to take on Italian cooking under the influence of his brother, Munetaka, who entered the culinary world before him. He underwent training at a famous restaurant in Tokyo before going to Italy in 1999. He perfected his skills there for seven years, with a focus on the northernmost region of Trentino-Alto Adige. While he was there, he ventured into choosing a small restaurant so as to personally experience life in Italy at the location itself. The skills that he learned there, together with the cooking philosophy prized in the area, also show themselves in "ICARO", which he opened with his brother after returning to Japan.
宮本 義隆MIYAMOTO YOSHITAKA
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CHASECO
CHASECO
- Dogenzaka/Shinsen, Tokyo
- Italian,Italian/French / General / Italian
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齋藤 尚道SAITO NAOMICHI
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Bringing the sensibilities he gained from his experiences in and around Italy.
Opened Le Petite Tonneau in 2001 in Kudanshita.
齋藤 尚道SAITO NAOMICHI
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Cantonese En Ken Takase
カントニーズ 燕 ケン タカセ
- Marunouchi, Tokyo
- Chinese,Chinese / Cantonese / Chinese Sosaku (creative cuisine) / Wine
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高瀬 健一TAKASE KENICHI
The Chef's Recommendations -
Our chef adds a stylish presentation to Hong Kong-style Cantonese cuisine
Our chef was born in May 1965 and is a native of Miyagi Prefecture's Sendai City. His interest in cooking started around the age of 20. On a visit to Hong Kong at the age of 24, the flavors of the authentic dishes he experienced there impressed him so profoundly that afterwards he sought out Hong Kong-style Cantonese cuisine. He moved to Tokyo at 29 and, after training mainly at hotel restaurants, including the Tokyo and Maihama Sheraton Hotels, he participated in the opening of the Mandarin Oriental Hotel Tokyo. Three years later, he achieved his first one-star Michelin rating and, after another four years, he opened Cantonese "Tsubame" KEN TAKASE.
高瀬 健一TAKASE KENICHI
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Trattoria Baffo
トラットリア バッフォ
- Ginza, Tokyo
- Italian,Italian/French / Italian
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黒川 俊男KUROKAWA TOSHIO
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A Ginza-based Italian food evangelist who casually delights his customer's hearts and palates.
After graduating high school, he was employed at a western-style restaurant. During his six years working there, he learned the fundamentals of cooking. After working at several restaurants, he was hired at the upscale Italian establishment, Trattoria Baffo, in Aoyama. During those eight years of work, he studied abroad in places such as Rome and Verona in order to learn the authentic taste and culture of Italy. In 2002, he opened Tratorria Baffo. Regarding Tsukiji's ingredients as "his ground", he continues to provide distinctive Italian cooking in the Ginza.
黒川 俊男KUROKAWA TOSHIO
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Mamafufu LUMINE EST Shinjuku Branch
馬馬虎虎 ルミネエスト新宿店
- Shinjuku-Sanchome, Tokyo
- Gyoza (dumplings),Chinese / Gyoza (dumplings) / Chinese Sosaku (creative cuisine) / General
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塩脇 進Susumu Shiowaki
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A Chef, Whose Father Was the Role Model
Mr. Shiowaki was born on March 23rd, 1976 in Saitama Prefecture. Because his parents were running a Chinese restaurant as he grew up, cooking was a familiar activity from a young age. Helping his parents with the work was his daily duty after coming back from school. After graduating from high school, he entered a culinary institute and started his career as a cook. Mr. Shiowaki is now a veteran at "Dumplings and Chinese Mamafufu", with eleven years of experience under his belt.
塩脇 進Susumu Shiowaki
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Antiqua Trattoria Ciuri Ciuri
アンティカ・トラットリア シュリシュリ
- Gaienmae/Aoyama-Itchome, Tokyo
- Italian,Italian/French / Italian / Mediterranean / Wine
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高橋 健太TAKAHASHI KENTA
The Chef's Recommendations -
Experience of apprenticeship era in Bologna, Italy ensures chef's works.
He was born in Tokyo in 1975. After graduating from culinary school, he trined for 3 years at "Osteria" in Funabashi, before leaving for Italy. For the 7 years he spent in Italy, he wandered from northern Italy to southern Italy with Bologna as his base, and gained experiences from numerous restaurants, with the Michelin-starred restaurant "IL SOLE" at the center. After returning to Japan, he joined the Sicilian restaurant "Don Cicco" in Shibuya and worked for 6 years under chef Tsutomu Ishikawa. In March 2013, he opened "Trattoria Antica Ciuri Ciuri".
高橋 健太TAKAHASHI KENTA
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Apicius
レストランアピシウス
- Hibiya/Yurakucho, Tokyo
- French,Italian/French / French / Wine
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岩元 学IWAMOTO MANABU
The Chef's Recommendations -
A master craftsman of French cuisine inheriting the Grande Maison tradition
He was born in Tokyo in 1959. He was influenced by a senior in his high school field hockey club who decided to go down the path of becoming a chef, so eventually he too went to culinary school. After graduation, he worked for four years at the prestigious French restaurant called "Piaget," where he built a strong culinary foundation. In 1983, he entered Apicius, and diligently studied under the wings of Chef Tokuo Takahashi, one of the most esteemed French chefs in Japan. In 1997, he became a sous chef, and then eventually moved on to his present position as head chef in 2008.
岩元 学IWAMOTO MANABU
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Tsukiji Fukutake Main Branch
築地 ふく竹 本店
- Tsukiji, Tokyo
- Izakaya (Japanese tavern),Taverns / Motsu Nabe (offal hot pot) / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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市ノ川 大輔Daisuke Ichinokawa
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Bringing different cuisines to life
He got his start serving up Western-style cuisine, but he was drawn by the allure of traditional Japanese dishes, and has been working at the Japanese-style "Tsukiji Fukutake Main Shop" for seven years.
市ノ川 大輔Daisuke Ichinokawa
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Bistro Le Nougat
ビストロ ヌガ
- Ginza, Tokyo
- French,Italian/French / French / Wine
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梅津Mr. Umetsu
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His father's cuisine was the starting point of his own
He was born in Yokohama, Kanagawa prefecture. Inspired by his father who was a chef, it was natural for him to become a chef. He improved his culinary skills at a French restaurant in Tokyo and a restaurant in Yokohama. After that, he left for France to acquire knowledge in authentic French cuisine. Currently, he is playing an active role as the chef of Bistro Le Nougat.
梅津Mr. Umetsu
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Ocomo
OCOMO
- Asakusa, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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安倍 康介ABE KOSUKE
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The smiles of his customers inspire him to spend every day trying to make the best possible food on his hot plate.
He was born in Tokyo in 1995. From a young age he was interested in cooking, and when he was a student, he gained experience in the food industry through part-time jobs. This experience led to him setting his heart upon a career within cooking. In 2010, he started work at Asakusa Monja Ocomo. He became interested in working with a hot plate, which allows for a wide range of cooking to be performed. Every day he tries out new ideas as he cooks. He also puts his heart into welcoming his customers to make them happy.
安倍 康介ABE KOSUKE
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Arcana Tokyo
アルカナ東京
- Marunouchi, Tokyo
- French,Italian/French / French / Cake / Wine
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飯野 昭人IINO AKIHITO
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A chef pursuing the art of cooking with the determination of a master craftsman after a visit to France
Born in Fukushima prefecture in 1983, this chef has always loved making things and aspired to be a chef since a young age. After graduating school and spending some time in another industry, he started working at a french restaurant in Hayama at the age of 19 through an introduction from a friend. There, he studied cooking basics for 4 years. Later he travelled to France where he trained in Normandy, Ile De France, and Cote d'Azur for 5 years, experiencing authentic French cuisine. He returned to Japan in 2011 to work in Benoit in Aoyama, and joined Arukana Tokyo KARATO in 2013.
飯野 昭人IINO AKIHITO
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Shimagohan Kokoro Hokkori Okinawa Meshi
島ごはん こころほっこり沖縄めし
- Nishi-Kasai/Kasai, Tokyo
- Izakaya (Japanese tavern),Taverns / Okinawa Cuisine / General / General
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東 尚亮AZUMA NAOAKI
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A chef fascinated by Okinawan people, culture, and cuisine
He started work in a compeletely different industry, but came to have a vague longing for Okinawa. This love for Okinawa drove him to join an Okinawan restaurant. Surrounded by Okinawan staff, he learned everything including culture and language from the basics. Currently, he is the chef at Shimagohan Kokoro Hokkori Okinawa Meshi, and brings "true attraction of Okinawa and reliable Okinawan taste" to customers carefully. Among his many dreams, he says, the dream that is closest to coming true is "to open a second store."
東 尚亮AZUMA NAOAKI
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Amets
Amets
- Asakusa, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / Wine
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服部 公一HATTORI KOICHI
The Chef's Recommendations -
The traditional homemade food that he finally reached after traveling all over Spain.
He was born in Tokyo in 1979. He found employment for a period after graduating from college, but resolved to aim to become a chef. With just the clothes on his back, he went to Spain and perfected his skills over five and a half years in a total of eleven restaurants, from bars on the street to famous modern Spanish restaurants. He was particularly surprised by the homemade food that he encountered in the rural community of Catalonia. This surprise carried over to "Amets", which he opened soon after returning to Japan. He admired wild game so much that he obtained a hunting license by himself, and he is distinctly characterized by his speedy actions, as he says, "Once I think about it, I do it immediately."
服部 公一HATTORI KOICHI
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Arroceria Sal y Amor
アロセリア サル イ アモール
- Daikanyama, Tokyo
- Spanish/Mediterranean,Global/International / Western Homemade Meal / Spanish / Wine
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宮崎 健太MIYAZAKI KENTA
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A fateful encounter during a five-year stay in Madrid…
He was born in Kochi prefecture in 1981. After graduating from culinary school, he started his career with a role in a Japanese restaurant. He decided to shift his focus after motivation from a special feature on Spain that he read in a magazine, and went to Spain when he was 22. He trained at various places such as Castile and Leon, and spent five years at the Arroceria "Mano a Mano" in Madrid. He returned to Japan when he was 29. In September 2012, he opened "Arroceria Sal y Amor" together with Mr. Victor Garcia, whom he met in Madrid, as a co-owner.
宮崎 健太MIYAZAKI KENTA
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Yakiniku no Meimon Tendan Akasaka
焼肉の名門 天壇 赤坂店
- Akasaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
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和田 将大WADA MASAHIRO
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He his love of cooking and yakiniku (grilled meat) pushes him to pursue Korean cuisine that does high quality meat justice
Born August 22nd, 1986, in Kyoto. As a child his love of cooking and yakiniku (grilled meat) led him down the path to becoming a chef. At the age of 18 he started working at a Korean restaurant. After honing his skills for four years at Tendan Gion, he transferred to Tendan Akasaka. He doesn't just make Korean food - he uses his considerable skills to make luxurious yet subtle dishes that pair perfectly with yakiniku. With high quality meat you can't find anywhere else, many Korean food lovers flock to our restaurant daily.
和田 将大WADA MASAHIRO
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Chinese Restaurant Lotus Moon Shin Marunouchi Building
中華菜館 水蓮月 新丸ビル
- Marunouchi, Tokyo
- Chinese,Chinese / Chinese Sosaku (creative cuisine) / Tantanmen (tantan ramen) / Gyoza (dumplings)
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佐々木 孝昌SASAKI TAKAMASA
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Owner of "Shanway", carrying on a tradition of flavor
Born in Tokyo in 1963. Spent 18 years training in Harajuku's Hangzhou cuisine restaurant. He then polished his skills cooking Chinese cuisine throughout the metropolitan area until opening "Shanway" in 2003. Since 2010, he has cooked at "Chinese Restaurant Lotus Moon Shin Marunouchi Building".
佐々木 孝昌SASAKI TAKAMASA
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