581 - 600 of 653 chefs
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Nepalico Komazawa branch
ネパリコ 駒沢店
- Komazawa-Daigaku, Tokyo
- Asia,Other Asian / Indian / Nepalese / Indian Curry
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パダム デボコタPADAMU DEBOKOTA
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He opened "Nepalico" with the aim of making Nepalese culture commonplace
He was born in Gorkha, Nepal in 1980, and came to Japan in 2003 in order to learn Japanese. After that, he resolved to spread the charm of Nepalese culture within Japan itself upon marrying his Japanese wife. He trained at restaurants in Tokyo, and returned to Nepal for a period of time to learn about Nepalese cuisine. In September 2010, he opened "Nepalico Shibuya branch". In March 2014, he opened "Nepalico Komazawa branch", thus spreading the charm of Nepalese cuisine further.
パダム デボコタPADAMU DEBOKOTA
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Tsukishima Spanish Club
月島スペインクラブ
- Tsukishima, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / European / Wine
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遠藤 裕久ENDO HIROHISA
The Chef's Recommendations -
A veteran chef who is particular about how to heat all the iingredients meat, fish and vegetables
Born in 1967, in Tokyo. He chose to become a professional cook because he likes to see faces delighted by delicious food. Since 1987, he has been engaged in cooking French cuisine in the main dining room of various hotels within Tokyo. In 2005, he went independent and opened Chez Hiro in Nezu. In 2008, he turned to Spanish cuisine and joined Spain Club Co. After serving as head chef of Kioi-cho Spain Bar and Shimokitazawa Spain Bar, he took over as head chef of Tsukishima Spain Club in 2010.
遠藤 裕久ENDO HIROHISA
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Shushanshan
蜀郷香
- Yotsuya, Tokyo
- Szechuan,Chinese / General / Szechuan
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菊島 弘従KIKUSHIMA HIROYORI
The Chef's Recommendations -
Who knew that the Sichuan cuisine that his seniors first recommended to him to would turn out to guide him down his life?
Born in Tochigi prefecture in 1979, he entered the culinary world when he was 18. He started training in a Cantonese restaurant in Yokohama's Chinatown, and entered "Choyo" when he was 20. After that, he studied under the guidance of Mr. Zhao Yang, and played an active role as the head chef of its Ginza branch. He set out on his own when he was 31 and opened "Shushanshan."
菊島 弘従KIKUSHIMA HIROYORI
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Fermintxo
フェルミンチョ
- Nishi-Azabu, Tokyo
- Spanish/Mediterranean,Global/International / European / Wine / Spanish
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作元 慎哉SAKUMOTO SHINYA
The Chef's Recommendations -
Breathing new life into traditional Spanish cuisine
He was born in Ishikawa prefecture in 1982. He says that he focused on Spanish cuisine in culinary school because the Latino atmosphere matched his character well. After his graduation, he worked for three years at a hotel in Kanazawa before going to Spain to learn about the flavors in the country itself. In Spain, he trained at famous Michelin-starred restaurants such as "Restaurante Alameda", "Fonda Sala", and "Restaurante Neiche", and he opened "Fermintxo" in Nishi-Azabu after returning to Japan. He continues to present the techniques he learned at those famous restaurants, together with his novel ideas that never adhere to a fixed framework, on a plate.
作元 慎哉SAKUMOTO SHINYA
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Bardigo
BARDIGO（バルディゴ）
- Hatchobori, Tokyo
- Dining Bar,Dining bar / Italian / Pasta / Pizza
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岩瀬 健志Takeshi Iwase
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Enchanted by cooking with simple ingredients
After graduating from a vocational school, he trained at various hotels and restaurants before meeting Chef Hidaka of Acqua Pazza, who inspired him to switch to Italian cooking. Three years later, he is now left to himself in the kitchen.
岩瀬 健志Takeshi Iwase
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Onzoshi Matsurokuya
御曹司 松六家
- Roppongi, Tokyo
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / Mizutaki (chicken hot pot)
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藤野 真太郎FUJINO SHINTARO
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A restaurateur who continually seeks to provide a customer-tailored experience.
Born in Tokyo in 1970, he embraced the dream becoming a chef and opening a restaurant with his father. Upon graduation from a culinary school, he honed his skills at hotels and Japanese restaurants in Tokyo, Chiba, and Kanagawa. He became head chef at Onzoshi Matsurokuya in June of 2012. He strives daily to offer true hospitality by utilizing best-quality ingredients to make food that keeps you coming back for more.
藤野 真太郎FUJINO SHINTARO
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Dining & Bar KITSUNE
dining&barKITSUNE
- Shibuya South Exit, Tokyo
- Italian,Italian/French / Western Sosaku (creative cuisine) / French / Sake
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小林 傑KOBAYASHI SUGURU
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He strives to build a unique menu that matches the restaurant's atmosphere
He was born in Nagano prefecture in 1979, and it was a part-time kitchen job that gave him the motivation to go to Tokyo and start cooking professionally. After training at hotel kitchens and French restaurants, he gathered experience at various restaurants, such as a small bistro and a 145-seater restaurant in Daikanyama, where he worked as the head chef. In 2012, he became the head chef of Dining & Bar KITSUNE, where he handles the creation of new menu items, including dishes like "Sushine," a cross between sushi and a terrine. He says, "I want to continue offering dishes that taste great, but still manage to surprise customers."
小林 傑KOBAYASHI SUGURU
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Yakitori Tori Ryori Toritatsu
焼き鳥・鶏料理・鳥辰
- Shinjuku West Exit/Tochomae, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / General / Kushiyaki (grilled skewers)
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吉川 公一YOSHIKAWA KOICHI
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With food hygiene his top priority, he is a chef who appraises his fresh ingredients
Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."
吉川 公一YOSHIKAWA KOICHI
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Torigen Kamata
とり元 蒲田店
- Kamata, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Shochu
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原山HARAYAMA
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Particular about charcoal, a chef who pays attention to the details when grilling.
He expertly prepares the ‘Kirishima Chicken' of Miyasaki one by one by hand, and provides the skewers, even adding the finishing touches to the grilled dishes. At ‘Torigen, Kamata branch', he calls himself the ‘Char-grilling Craftsman.'
原山HARAYAMA
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Ampuku Toranomon Hills
あんぷく 虎ノ門ヒルズ店
- Toranomon, Tokyo
- Udon (noodles),Japanese / Udon (noodles) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)
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安江 勇治YASUE YUJI
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A promising young chef who polished his skills under the guidance of one of the masters of creative Japanese cooking, Rokusaburo Michiba.
The son of the owner of a Japanese restaurant named 'Ampuku', he grew up with an intimate connection to food and a fascination for cooking. He took his first step on the culinary road at the age of 19, when he joined a 'kaiseki' banquet restaurant in Gifu as a chef, and later refined his skills further at Poisson Rokusaburo in Tokyo's Akasaka. He was also involved in planning the launch of the New York branch of the restaurant 'Ninja' during his time as a trainee chef. He developed a reputation for creating dishes which are subtle and elegant, yet stick unfalteringly to their principles. After returning to Japan, deciding that he wanted "to open an affordable restaurant for ordinary people, just like my father"; he opened his own 'udon' noodle restaurant, the 'Ampuku' which he still runs to this day.
安江 勇治YASUE YUJI
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Ne Quittez Pas
ヌキテパ
- Gotanda, Tokyo
- French,Italian/French / French
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田辺 年男TANABE TOSHIO
The Chef's Recommendations -
From boxer to owner of oden (hot pot dish) stall. And then to French cuisine, in pursuit of the world stage…
He was born in Ibaraki prefecture in 1949. When he was in college, he was selected as one of the candidates to compete in gymnastics for the Olympics, and after graduating, he became a ranked professional boxer in Japan. After wrecking his body and giving up on boxing, he made a 180 degree turn and opened an oden (hot pot dish) stall. However, he says, "That would never allow me to aim for the world stage," and entered the world of French cuisine. He underwent training at a restaurant in Tokyo before going to France. After perfecting his skills for two years in places such as restaurants with three Michelin stars, he returned to Japan, and in 1988, he opened "A Ta Goul" in Ebisu. He took the opportunity to rename his restaurant to "Ne Quittez Pas" when he moved to Gotanda.
田辺 年男TANABE TOSHIO
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YAMAGATA San-Dan-Delo
ヤマガタ サンダンデロ
- Ginza, Tokyo
- Italian,Italian/French / Italian
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土田 学TSUCHIDA MANABU
The Chef's Recommendations -
My career started when I met my mentor, chef Masayuki Okuda at a job interview for a hotel.
Born in 1975, in Yamagata. It was only natural for him, as a food-lover since childhood, to enter the restaurant industry after high school. Based on a newspaper ad, he applied for a position at the Tsuruoka Washington Hotel, where he met his mentor, chef Masayuki Okuda. After working in a restaurant in Akita, he received an offer from Mr. Okuda to work for "Al Checciano", which he accepted. He moved to Tokyo in 2010, and after participating in the opening of several restaurants, he became the chef at"YAMAGATA San-Dan-Delo".
土田 学TSUCHIDA MANABU
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Q Ebisu
Q 恵比寿店（キュー）
- Ebisu, Tokyo
- Italian,Italian/French / Wine / Italian / Spanish
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柳原 勇太YANAGIHARA YUTA
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Our chef turned his passion for cooking into a career, and has experience in a wine variety of cuisines
He entered the world of the culinary arts out of a love of cooking. He learned the basic principles of cuisine at a Japanese-style restaurant. After that he strived to improve his skills, taking up a position at a cake shop making desserts. Today his specialty is creative dishes that cross the boundaries of different culinary styles.
柳原 勇太YANAGIHARA YUTA
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FRICK
FRICK（フリック）
- Omotesando/Aoyama, Tokyo
- Italian,Italian/French / Italian / Wine
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深田 景FUKADA KEI
The Chef's Recommendations -
Trained under two master chefs
Born in 1978 in Tokyo. Enrolled in a culinary school and then set out to work in that field. He studied in Shibuya's "Bigorosso" and Daikanyama's "Canobiano" under Uetake Takamasa, and then at the age of 22 he went to Italy for about two and a half years. He improved his craft in many restaurants, including a 2 star Michelin location in Tuscany, the "Tendarossa." After returning to Japan, he trained under Sasajima Yasuhiro at Marunouchi's "Il Giottone," working as a chef from the opening. In 2008, he opened the mainly vegetarian "Frick." It is a restaurant that is very popular with regular customers.
深田 景FUKADA KEI
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Vino Hirata
ヴィノ ヒラタ
- Azabu-Juban, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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仁保 州博NIHO KUNIHIRO
The Chef's Recommendations -
Deeply impressed by the Italians' service and delicious food
Born in 1974 in Tottori, the chef decided to pursue this path while visiting Italy and being drawn to its delicious cuisine and friendly people. After graduating from a culinary school, he entered an Italian restaurant. In 1998, he joined "Vino Hirata" and became head chef in 2009. In May, 2010, he became an owner chef.
仁保 州博NIHO KUNIHIRO
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Restaurant Tani
レストラン タニ
- Omotesando/Aoyama, Tokyo
- French,Italian/French / French
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谷 利通TANI TOSHIMICHI
The Chef's Recommendations -
A French chef who draws out the rich flavors of seasonal ingredients yet never loses sight of the basics
Born on March 12, 1973. Grew up in Kanagawa Prefecture. He decided he would become a chef when he came across French cooking through his part-time job in high school and was shocked by the flavors. He graduated from high school while spending a year and a half training in a French restaurant in Kamakura, then worked at Restaurant Aladdin in Ebisu, and travelled to France twice. After that, he helped plan the launch of Maison Cache-Cache. After working as a chef there for 6 years, he opened Restaurant Tani in 2011. Restaurant Tani is designed to be a French restaurant that offers everything from bistro food to gastronomy.
谷 利通TANI TOSHIMICHI
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Morceau
モルソー
- Hibiya/Yurakucho, Tokyo
- French,Italian/French / French / Wine
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秋元 さくらAKIMOTO SAKURA
The Chef's Recommendations -
To make food that can make people happy - that is where this chef comes from
She was born in Fukui prefecture. Her turning point to enter culinary school came when she was working as a cabin assistant in an airline company, and the food she cooked made her husband happy. After graduating, she began training at "Monde Cafe" in Shinjuku, and subsequently polished her skills at "Au Gamin de Tokio" in Shirogane, under the guidance of chef Takemasa Kinoshita. In 2009, she opened "Morceau" together with her sommelier husband. Her homemade bread is a culmination of what she learned about making bread over the course of a year, and has garnered much popularity.
秋元 さくらAKIMOTO SAKURA
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Sosaku Chinese Hong Kong Homemade Dumpling Chai
創作中華香港手作り点心チャイ
- Waseda, Tokyo
- Dim Sum,Chinese / Yum Cha/Dim Sum / Hong Kong / Chinese Sosaku (creative cuisine)
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黄KO
The Chef's Recommendations -
The authentic Chinese chef.
Chef Ko was using his skill as a Chinese chef in China. He came to Japan in 2005 and became the chef of this restaurant. The renowned mabodofu (spicy dish with tofu and ground meat) featured on the radio is his creation.
黄KO
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Chef's
シェフス（CHEF'S）
- Shinjuku-Gyoen, Tokyo
- Shanghai,Chinese / General / Shanghai / Wine
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南 俊郎MINAMI TOSHIRO
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Inspired by the flavor of "Chef's", a young talent asked to be taught
Minami was born in Tokushima Prefecture in 1983. After graduating from university, he studied Chinese cuisine at Tsuji Culinary Institute. Afterwards, he apprenticed at "Kuushin", a famous restaurant in Osaka . At the age of 26, attracted by its simple yet delicious food, he began working at Chef's. At the time it was called "Renge", and he gained experience under the restaurant's owner Eishun Nishioka. After two years he became the restaurant's head chef. While holding on to the traditional flavors of this famous establishment, he continues to strive in earnest to discover new flavors.
南 俊郎MINAMI TOSHIRO
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Tenku no Tsuki
天空の月
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Sake
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油井 伸太郎YUI SHINTARO
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A chef who switched over to the culinary world with wholehearted resolve.
Shintaro was born in August 1988 in Nakaotagiri, Nagano Prefecture. He used to work in a different industry, but he switched to the culinary world with wholehearted resolve. Since he began cooking at Tenku no Tsuki, he has pursued daily training under the tutelage of his teacher, Chef Watanabe.
油井 伸太郎YUI SHINTARO
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