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601 - 620 of 664 chefs

BISTRO CarneSio

BISTRO CarneSio

  • Ebisu, Tokyo
  • Italian,Italian/French / Gyutan (beef tongue) / French / Italian

児玉 順平KODAMA JUMPEI

The Chef's Recommendations

Absolute confidence in cooking meat with experiences in Italian and Yakiniku restaurants

He was born in Tokyo in 1984. Influenced by the protagonist of a comic, who aims to be a cook, he also chose to be a cook saying, "Me, too!" After graduating from a vocational school for licensed cooks, joined a seafood store in Shinagawa and worked there for 5 years. Then moved to a yakiniku restaurant and in 2011, moved to CarneSio when it opened. He has been the chef there since he assumed the position there in 2012.

児玉 順平KODAMA JUMPEI

Pub Karaoke Studio Himawari

パブ-カラ スタジオ向日葵

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Dining Bar,Dining bar / Cocktail / Whisky / Shochu

美実MIMI

Live performance karaoke! Accompanied by exciting saxophone playing!

Mr. Yoshimi first experienced live karaoke at this store from a customer's point of view. He got interested in this unique style or karaoke, took his valued experience in playing the saxophone and went to Studio Himawari.

美実MIMI

Restaurant Le japon

レストラン ル・ジャポン

  • Nakameguro, Tokyo
  • French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

中田 耕一郎NAKADA KOICHIRO

The Chef's Recommendations

French fusion cuisine with an added Japanese undertone

Born in 1976 in Fukushima, the chef went to a culinary school after graduating from college. He learned French cuisine for five and a half years while working at "Auberge au Mirador" in Hakone. Later, he moved on to become a head chef at "ELEMENTS" after working at "SHINPEI," a Japanese restaurant. The chef opened his own restaurant "Le Japon" in 2011, after refining his basics in Japanese cooking at "Ryoriya Kodama." Presently he offers cooking classes at his own shop.

中田 耕一郎NAKADA KOICHIRO

Dining & Bar KITSUNE

dining&barKITSUNE

  • Shibuya South Exit, Tokyo
  • Italian,Italian/French / Western Sosaku (creative cuisine) / French / Sake

小林 傑KOBAYASHI SUGURU

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

Nepalico Komazawa branch

ネパリコ 駒沢店

  • Komazawa-Daigaku, Tokyo
  • Asia,Other Asian / Indian / Nepalese / Indian Curry

パダム デボコタPADAMU DEBOKOTA

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

Vino Hirata

ヴィノ ヒラタ

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

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

Ocomo

OCOMO

  • Asakusa, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)

安倍 康介ABE KOSUKE

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

Waso Hayashida

和創はやしだ

  • Shimbashi/Shiodome, Tokyo
  • Japanese,Japanese / Local Japanese Cuisine / Sashimi (raw fish)/Seafood / General

林田 雄一HAYASHIDA YUICHI

It all started back when I used to help my mother in the kitchen.

He started training in traditional Japanese cuisine at age 18. He endeavors to ascertain exactly what his guests want by chatting with them as he prepares their delicious meals.

林田 雄一HAYASHIDA YUICHI

Sumiyaki Hormone Ikedaya

炭焼ホルモン 池田屋

  • Ayase, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

池田 歓弘IKEDA YOSHIHIRO

He's moved by his customers complimenting on his food

Born in 1980, in Ibaraki prefecture, the owner feels happy when he sees his customers smile and compliment on his food. This happiness set him to pursue the career of cooking. Thinking of his customers, lead him to use healthy ingredients. Everyday he keeps challenging conventional cooking methods with a frontier spirit. The reason he's loved by his frequenters is because they feel his eager spirit.

池田 歓弘IKEDA YOSHIHIRO

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

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

Restaurant La FinS

Restaurant La FinS

  • Shimbashi/Shiodome, Tokyo
  • French,Italian/French / French

杉本 敬三SUGIMOTO KEIZO

The Chef's Recommendations

His training started from as early as elementary school and he was considered a cooking genius.

He started working at a Japanese restaurant and Japanese sweet shops when he was an elementary school student. He graduated from the culinary school, Tsuji, and also went to France to study at a French cooking college. He went to Alsace and visited other areas as well. He became a chef after four years and returned to Japan after eight years in total. In 2012, he opened La FinS.

杉本 敬三SUGIMOTO KEIZO

Kushi Agemono Shun's Ginza

串あげもの 旬s 銀座店

  • Ginza, Tokyo
  • Japanese Sosaku (creative),Japanese / General / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine)

和田 隆WADA TAKASHI

Enjoy "Kushiage" (fried skewers), have fun with the chef, and understand its depth.

After graduating from culinary school, he hoped to become a patissier, so he began working at a French restaurant through an introduction from the school. Following that an acquaintance introduced me to a steakhouse. Ultimately, he wound up working at several different restaurants. When he turned 30, he began thinking about the chef he wanted to become. He started at a kushiage (fried skewers) restaurant. It was his first time interacting with customers at a counter. As a chef, there was nothing better than directly seeing a customer's reaction. 15 years has since passed and he has continued working as a kushiage chef.

和田 隆WADA TAKASHI

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)

佐々木 孝昌SASAKI TAKAMASA

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

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

伊藤 孝司ITO KOJI

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

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)

安江 勇治YASUE YUJI

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

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)

吉川 公一YOSHIKAWA KOICHI

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

Iemeshi Shushu Yuki

家めし 殊衆 豊輝

  • Shimbashi/Shiodome, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Western Homemade Meal / Shochu

佐藤 則子SATO NORIKO

Home cooking for city folk, with a down-to-earth hostess.

She was born in Tokyo in 1970. She was raised by parents who were both gourmands, and in elementary school she was determined to learn cooking. After becoming independent, she began inviting friends to her house to eat her home cooking, and this inspired her to start "Iemeshi Shushu" in 2004, specializing in home-style cooking difficult to come upon for the modern city dweller. Modest and unpretentious, she has earned the trust of the world-weary through her fine cooking.

佐藤 則子SATO NORIKO

Tante Grazie

Tante Grazie(タンテグラッツィエ)

  • Ikebukuro West Exit, Tokyo
  • Italian,Italian/French / Italian / Pizza / Wine

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

Ristorante Honda

リストランテ ホンダ

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Italian,Italian/French / Italian / Pasta / Wine

本多 哲也HONDA TETSUYA

The Chef's Recommendations

Using Italian cooking methods, seasoned with the elements of Japanese and French culinary style, our chef makes uniquely original dishes

Born in 1968 in Odawara, Kanagawa Prefecture. After graduating from the Tokyo School of Culinary Arts, he built up his cooking experience at restaurants like Ristorante Tullio before travelling to France and Italy in 1997. After training at a number of fine establishments, like the three Michelin Star Antica Osteria del Ponte, he returned to Japan in 1999. He work as the assistant head chef at Ristorante Alporto, then he opened Ristorante Honda in 2004.

本多 哲也HONDA TETSUYA

L'AS

L'AS

  • Omotesando/Aoyama, Tokyo
  • French,Italian/French / French / Wine

兼子 大輔KANEKO DAISUKE

The Chef's Recommendations

Upandcoming Chef Daisuke Kaneko

Born 1979. Traveled to France following experiences at Osaka La Becasse and Tokyo Cote Dor. Opened L'AS in Minami Aoyama in 2012. Relocated L'AS to a new location within Minami Aoyama in 2013, and at the same time, opened CORK. His skills are acclaimed throughout the world, and he was selected in 2014 as best young chef by the UK high class gourmet magazine "Four".

兼子 大輔KANEKO DAISUKE

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