1521 - 1540 of 1837 chefs
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Sazenka
茶禅華
- Hiroo, Tokyo
- Chinese,Chinese / General
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川田 智也Tomoya Kawada
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He would like to express the wealth of Japan using Chinese techniques
He was born in 1982 in Tochigi. Ever since he can remember, he liked Sichuan cuisine such as tantanmen, mapo tofu and bon bon chicken, and he wrote "I will become a professional chef" in the yearbook of his kindergarten. He started working part-time at [Azabu Choko] in 2000 and became a full-time staff in 2002. He polished his skills for 10 years there. Then he started working for [Nihonryori RyuGin] to learn techniques to make the most out of Japanese ingredients. He participated setting up the Taiwan branch [Shoun RyuGin] as well. After coming back to Japan, he opened [Sazenka] in February 2017 after a preparatory period.
川田 智也Tomoya Kawada
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Edo Soba Teuchidokoro Asada
江戸蕎麦手打處あさだ
- Asakusabashi, Tokyo
- Soba (noodles),Japanese / General / Duck / Soba (noodles)
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粕谷 育功KASUYA YASUNORI
The Chef's Recommendations -
A classic restaurant run by an eighthgeneration soba artist who creates stylish cuisine out of buckwheat.
From Tokyo. He is the eighth generation to manage the family soba (buckwheat noodles) restaurant. He intended to continue the family business after graduating from university, but decided to study Japanese cuisine beyond soba noodles at Ginza's Rokusantei in order to bring the restaurant into a new age. Afterward, he worked concurrently at both a Japanese culinary inn in Atami and a catering fish market, studying the fundamentals of Japanese cuisine and fish wholesaling. He studied at the sushi shop Aoyagi in Tokyo and handmade soba restaurants-then returned to take over Asada, where he remains today.
粕谷 育功KASUYA YASUNORI
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Sushi Iwase
すし岩瀬
- Nishi-Shinjuku, Tokyo
- Sushi,Japanese / General / Sushi
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岩瀬 健治IWASE KENJI
The Chef's Recommendations -
Trained at "Sushi Sho" affiliated restaurants
Born in Kanagawa Prefecture. Having been an office worker first, he started out late at the age of 21. But fate allowed him to begin training at a restaurant affiliated with Sushi Sho. After working at Nishi-Azabu's Sushi Sho Masa, Aoyama's Sushi Ko (now in Omotesando), and Shinjuku's Takumi Tatsuhiro he went out on his own in September of 2012.
岩瀬 健治IWASE KENJI
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Sushi Zen Main Store
すし善 本店
- Maruyama Park, Hokkaido
- Sushi,Japanese / Sushi / Crab / Sashimi (raw fish)/Seafood
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大金 有三OGANE YUZO
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He decided to become a chef the first time he tried sushi, and now he strives to move people with his meals as profoundly as he was.
He was born in 1958 in Hokkaido. When he was in elementary school his father took him to a sushi shop, where he was deeply moved: "I never knew anything in the whole world could taste that good!". From that experience he endeavored to become a chef in the years following. He trained at four different sushi restaurants in Tokyo before coming to work for us at "Sushi Zen." His wish is for as many people as possible to experience the delicious, wonderful flavor of sushi, while spending their valuable time enjoying satisfying and exceptional service.
大金 有三OGANE YUZO
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Ode
Ode
- Hiroo, Tokyo
- French,Italian/French / General / French / Western Sosaku (creative cuisine)
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生井 祐介Yusuke Namai
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Taking an objective look at himself, Mr. Namai makes decisions on what he has to do now.
He was born in 1975 in Tokyo. At first, he wanted to enter the music field, but became fascinated with the cooking field while working at a French restaurant. In 2003, he entered [Restaurant J] which was in Omotesando in those days, then moved to Karuizawa with Chef Masahito Ueki in order to work at [Masaa's], where he learned about ingredients through experience. He succeeded this restaurant and changed the name into [Heureux], then worked there as an executive chef for 3 years. In 2012, he went back to Tokyo and took up the role of executive chef at [CHIC peut-être] in Hacchobori where he went on to earn one star. Then, he went in dependent in March 2017, and opened [Ode] in September of the same year.
生井 祐介Yusuke Namai
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Teruzushi
照寿司
- Kitakyushu City, Fukuoka
- Sushi,Japanese / Sushi
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渡邉 貴義Takayoshi Watanabe
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He has transformed an ordinary old sushi shop in the town into a high-end one, popular among overseas guests.
He was born in 1977 in Fukuoka prefecture. He wanted to be a French chef when he was very young but entered the field of Japanese cuisine after graduating from a university. After three years of training, he joined [Teruzushi] run by his father to work as a sales staff, then became a chef of which they were shorthanded. In 2013, he became the third generation of [Teruzushi] and started its innovation. He upgraded the seafood quality and raised the prices. The restaurant became in a slump at first, but he did not change his beliefs and kept using the highest-grade ingredients, which has transformed this ordinary town sushi shop with more than 50 years of history, into a famous sushi restaurant even among guests from overseas.
渡邉 貴義Takayoshi Watanabe
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Ginza Ishizuka
銀座 いしづか
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Sake
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石塚 規ISHIJIKA TADASHI
The Chef's Recommendations -
Growing up watching his father and grandfather, who were both chefs, he naturally decided to enter the world of cooking.
Born March 23, 1976 in Tokyo, he grew up watching his father and grandfather, who were both chefs, and naturally became interested in cooking. Stepping without hesitation into the world of cuisine, he began his training at Kioicho's Fukudaya. He later deepened his knowledge at restaurants like Waketokuyama and Banrekiryukodo, making a heartfelt study of Japanese cuisine and was even reviewed in an international cooking magazine. In his 20th year as a chef, he opened [Ginza Ishizuka], where he can now be found.
石塚 規ISHIJIKA TADASHI
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Aoyama Spain Bar El Vuelo
青山スペインバル エル ヴエロ
- Harajuku/Meiji-Jingumae, Tokyo
- Italian,Italian/French / Steak / Mediterranean
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大竹 功悦OTAKE KOETSU
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Wanting to work in a job where one dish can make someone smile
Born in 1984 in Chiba. He worked to become a chef thinking, "I want to make people smile with the food I cook." After working at Aux Bacchanales and Ginza Candle, he came to Aoyama Spain Bar El Vuelo.
大竹 功悦OTAKE KOETSU
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Lounge & Bar Grand Bleu
ラウンジ＆バー グラン・ブルー
- Ito/Shimoda, Shizuoka
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Cake
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鎌田 雅之KAMADA MASAYUKI
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Inspired by the TV show "Food Heaven" to become a chef
Born in 1960. After studying under Masaru Kamikakimoto at "Alain Chapel", he worked as chef and then assistant head chef for the Huisten Bosch Hotels. In 2008 he was hired as the head chef for the "Hotel La Suite Kobe - Harborland" and was promoted to his current post as assistant general manager in 2009.
鎌田 雅之KAMADA MASAYUKI
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VIN
VIN
- Akasaka, Fukuoka
- General,Western / French / Italian / Wine
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伴 隼人BAN HAYATO
The Chef's Recommendations -
I want to be able to provide highquality food at reasonable prices.
Born in 1982 in Fukuoka. The part time job he had as a student was in a restaurant and from there he grew to love cooking. He trained for many years at the renowned French restaurants Restaurant Hiramatsu and La Rochelle Fukuoka. In 2012, he opened VIN. Using the skills he cultivated at famous restaurants, he is able to offer authentic dishes at reasonable prices.
伴 隼人BAN HAYATO
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CANOVIANO ANNEX
CANOVIANO ANNEX（カノビアーノアネックス）
- Esaka, Osaka
- Italian,Italian/French / Italian / Wine / Black Tea
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石原 太郎ISHIHARA TARO
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His dream to become a chef came true. Now he makes passionate Italian cuisine in a brand new style
He was born in 1979 in Okayama prefecture. He often went out to eat with his parents as a child, and soon he secretly longed to become a chef in the future. That dream come true, when after graduating from the Hattori School of Nutrition at the age of 18, he honed his cooking skills in Tokyo at Italian restaurants and French restaurants in hotels. After that he encountered "Canoviano", and Chef Uetake at our main store in Daikanyama took him under his wing. Still greatly influenced by Chef Uetake, our chef makes every effort to produce many dishes that show the true worth of Italian cooking.
石原 太郎ISHIHARA TARO
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Roppakuya KADO
Roppakuya KADO
- Shijo Karasuma/Karasuma Oike, Kyoto
- Izakaya (Japanese tavern),Taverns / General / General / Wine
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山口 将吾YAMAGUCHI SHOGO
The Chef's Recommendations -
After seeing the smiles of people leaving restaurants, he set out to become a chef.
Now, as he is in a position to provide customers with food, he feels it's all worth it when he hears customers exclaiming that the food is delicious.
山口 将吾YAMAGUCHI SHOGO
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MOELLEUSE
モワルーズ
- Azabu-Juban, Tokyo
- French,Italian/French / French / Wine
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田中 義和TANAKA YOSHIKAZU
The Chef's Recommendations -
With a respect to tradition, the chef cooks French dishes cheerfully
Born on November 16, 1976 in Kanazawa, the chef went to "Kanazawa New Grand Hotel" where he works for two years after graduating from a local culinary school. After working at several restaurants for three years in the city's outskirts, the chef goes to study in France. In France, the chef works in Paris, Bordeaux and five to six other places for three and a half years. Before coming back to Japan, he spends half a year in England. Back in Japan, the chef works at various French restaurants and bakeries before moving to Tokyo where he starts working as head chef in a number of restaurants. In 2010, he opened his own restaurant, "MOELLEUSE."
田中 義和TANAKA YOSHIKAZU
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Wine & Food Argento
WINE＆FOOD ARGENTO
- Kokubuncho/Ichibancho, Miyagi
- Italian,Italian/French / Italian / Pasta / Wine
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大野 修ONO OSAMU
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Introduced to the world of Italian cuisine through a part-time job during his time in university.
While in university, he worked part-time serving customers at a local famous Italian restaurant. There he learned the depth and charm of Italian cuisine, which is said to be the model for French cuisine, and he decided to work at the restaurant full-time. Since then, he has gained experience at several other Italian restaurants, and he is currently running Wine and Food Argento as manager and chef.
大野 修ONO OSAMU
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Spiedino Fuggi
スピエディーノ フッジ
- Odori Park, Hokkaido
- Italian,Italian/French / Italian / Pasta / Wine
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藤田 知宏FUJITA TOMOHIRO
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Our inspiration was French cuisine, but we are also inspired by Italian cuisine.
He gained experience working at a hotel and restaurant in the city. During that time he was also given a job as a chef. At first, he started out doing French cuisine, and then he fell in love with Italian cuisine and opened Fujji, where he is currently based.
藤田 知宏FUJITA TOMOHIRO
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Teppan-yaki Kokoro
鉄板焼 心
- Meriken Park, Hyogo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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木下 学KINOSHITA MANABU
The Chef's Recommendations -
Toward the world of cuisine in longing for the cool of those teppanyaki chefs he saw overseas
Originally studying at a hotel hospitality vocational school, he was propelled toward chefhood after being awed by the stylish cool of the teppanyaki chefs he saw when studying overseas as a student in Australia. He joined New Otani Kobe Harborland in 1995 and worked as head chef at Teppanyaki Rokko. In 2008, he moved on to be head chef at La Suite Kobe Harborland's Teppanyaki Kokoro. He holds the Japanese Teppanyaki Association (JTA)'s first-grade Certification of Proficiency as well as the Vegetable Sommelier Association's Junior Vegetable Sommelier Certification.
木下 学KINOSHITA MANABU
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Bijindori
美神鶏
- Ebisu, Tokyo
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)
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小柳 賢一郎KOYANAGI KENICHIRO
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Enjoy dishes waterboiled to perfection, served by a head chef from Kyushu
He was born in 1968 in Nagasaki Prefecture. He was deeply moved by the exceptional food served to him at the Japanese-style restaurant of an acquaintance, which set him on the path to becoming a chef. He polished his skills at a number of restaurants all over Nagasaki and Tokyo, before working at Fried Giblet & Giblet Stew Specialists - Koganeya in 2006. After 10 years of experience, he opened a new store in the franchise, Bijindori and is now the head chef.
小柳 賢一郎KOYANAGI KENICHIRO
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Gyutan Sumiyaki Rikyu Izumichuo
牛たん炭焼利久 泉中央店
- Izumi-Chuo, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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若生博利WAKOHIROTOSHI
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15 Years Uninterruptedly at Rikyu
He often ate at Rikyu with his family up through his student days. Attracted by the restaurant's appeal, he joined Rikyu with the hope of becoming a chef. Since then he has been polishing his skills uninterruptedly at Rikyu, becoming a true veteran chef.
若生博利WAKOHIROTOSHI
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Sky View candle
スカイビュー キャンドル
- Matsue Station, Shimane
- General,Western / General / Cake / Steak
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柴山 明久SHIBAYAMA AKIHISA
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To be a chef who pursue the taste of local ingredients
He was born in Matsue City, Shimane Prefecture, on August 12, 1958. He has been interested in food since his childhood. After graduating from a high school, he entered a vocational school for becoming a licensed cook. With experience in different styles of business and an inherent flair, he always works on cooking humbly.
柴山 明久SHIBAYAMA AKIHISA
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Wine Izakaya Charbon
ワイン居酒屋シャルボン
- Namikidori/Fukuromachi/Nakamachi, Hiroshima
- Italian,Italian/French / Italian / Wine
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中野 正敏NAKANO MASATOSHI
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A chef who delights his customers with his food, and has them coming back for more.
The sense of joy he received from making people happy with his dishes got him interested in cooking professionally. He then built up experience in catering and French cooking while working at a hotel. Presently, he shows off his culinary skills as a chef at Wine Izakaya Charbon.
中野 正敏NAKANO MASATOSHI
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