1381 - 1400 of 1732 chefs
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Chiso Yamatoya
馳走やまとや
- Hakata Station, Fukuoka
- Creative,Sosaku (creative) / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
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島子 裕朗SHIMAGO HIROAKI
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Enjoyed meeting and connecting with customers since working parttime
Born in Fukuoka in 1981. When he was still a student working in a Japanese restaurant, entertaining and chatting merrily with drinking customers, he starting to think about about making it into his future. While working at various Japanese teppanyaki (grill) restaurants and izakaya (Japanese-style pubs), he came to work at Chiso Yamatoya as a chef four years ago. Currently he works as both a chef and manager.
島子 裕朗SHIMAGO HIROAKI
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Onzoshi Kiyoyasutei Kamakura Prince Hotel Branch
御曹司 きよやす邸 鎌倉プリンスホテル店
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / General / Wagashi (traditional Japanese sweets)
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川久保 美紀KAWAKUBO MINORI
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Cooking is a profession that allows me to learn a lot from my customers, something for which I am truly grateful.
Born in Kanagawa, in a family of shopkeepers, he learned to love customer service from a very early age. Offering the best service and the freshest products led him to develop an interest in stock-less restaurants, and 7 years ago, to go from a position of a sales clerk in a small retail shop to that of hall staff in a Western restaurant. He started serving at the Onzoshi Kiyoyasutei Kamakura Prince Hotel one and a half years ago, and describes himself as deeply motivated by his trade, which allows him to learn important things from his customers and to explore the fascinating use of seasonal ingredients in Japanese cuisine.
川久保 美紀KAWAKUBO MINORI
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Gyoza no Terui
餃子の照井
- Fukushima City, Fukushima
- Gyoza (dumplings),Chinese / Teppanyaki (iron griddle grilling) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen)
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佐藤 吉則SATO YOSHINORI
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Here we deliver the heart and flavour of "Terui" that has been passed down from the previous generation.
He was born in 1949 and is from Hiroshima. After the war, his mother and father opened up a Japanese restaurant. Afterwards, his father tried to recreate the Chinese dumplings (gyoza) he had during his time in the army. After trial and error, they started a restaurant specializing in gyoza that his son continues to this day. With each carefully-crafted gyoza, they deliver the heart and flavour of the previous generation.
佐藤 吉則SATO YOSHINORI
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TOSA DINING Okyaku
TOSA DINING おきゃく
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sousaku Sushi (creative sushi)
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山下 裕司Hiroshi Yamashita
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A professional chef who has dedicated himself to mastering Japanese cuisine, polishing his skills to introduce the flavors of Tosa to everyone.
Born in Muroto, Kochi prefecture, he started his career at [Joseikan] (a ryokan-hotel at Kami-machi, Kochi) in 1987. After serving as head chef of [Shikitei], the restaurant inside the ryokan, in February 2017 he committed himself to become head chef of [Tosa Dining Okyaku], the promotional shop of Kochi prefecture in Tokyo.
山下 裕司Hiroshi Yamashita
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Kitakamakura En
北鎌倉 円
- Kamakura/Zushi, Kanagawa
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes)
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堀江 邦英HORIE KUNIHIDE
The Chef's Recommendations -
Following in his father's footsteps after being enchanted by creating with his own hands
He was born in Kanagawa prefecture in 1973. After finishing graduate school, he worked as an on-site supervisor at an engineering firm for five and a half years. While he was there, he was enchanted by the charm of the things he created with his own hands, and jumped ship when he was 32 to start a new career in the world of cooking. For 10 years he worked under his father, Mr. Osamu, who was working at Tsujitome, a renowned kaiseki (course menu) restaurant. Presently, he and Mr. Osamu both display their talents at Kitakama Kuraen, and he concentrates daily on his job as a chef.
堀江 邦英HORIE KUNIHIDE
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Unagi Kushiyaki Shinten
うなぎ 串焼 心天
- Ningyocho/Kodenmacho, Tokyo
- Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Unagi (eel) / Hitsumabushi (eel bowl)
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林 成Rin Sei
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A part-time job in Toyko led him down the path to where he is today.
When he was 21, Sei Rin came to Okinawa as an exchange student from China, after which he went to Tokyo. He trained for 5 years in the restaurant Unashin in Shimbashi, before opening Unagi Kushiyaki Shinten 5 years ago.
林 成Rin Sei
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Japanese Restaurant SEIZAN
日本料理 晴山
- Tamachi/Mita, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes)
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山本 晴彦Haruhiko Yamamoto
The Chef's Recommendations -
We pride ourselves on our dashi, the foundation of Japanese cuisine
Born on September 5th, 1979 in Ashikaga City, Tochigi prefecture. Seeing how his cooking made his parents happy, he realized the gentle appeal of food, and decided to become a chef. After graduating from Ecole Tsuji Tokyo, he moved to Gifu prefecture to study under one of the school's special lecturers, Seiji Takada, and work at his restaurant "Takada Yassho". At the young age of 25 he became the manager of another branch of Yassho, and at 31 opened his own restaurant in Tokyo, called Seizan, and has been working there since.
山本 晴彦Haruhiko Yamamoto
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Nuji
ぬーじ
- Onna-son, Okinawa
- Japanese,Japanese / General / Sushi / French
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林 大介HAYASHI DAISUKE
The Chef's Recommendations -
The skills he learned at an upscale Japanese restaurant have flourished here in Okinawa. A true culinary craftsman who makes traditional Japanese fare you can only get here
Born in Chiba prefecture in 1975, he began by working in a pub. However, he longed to pursue more complex Japanese cuisine, so he took a job at a famous, high-class traditional restaurant in Yokohama called Taiya where he knew the training was rigorous. With the support of his boss there, he plied his skills at restaurants in Nihonbashi and Yurakucho, finally making his way to that of his boss's own mentor, Maki, in Kagurazaka. As a result of his hard work, he was appointed head chef at the opening of Oriental Hills Okinawa. He continues to devote each day to expanding the allure of traditional Japanese cuisine to Okinawa
林 大介HAYASHI DAISUKE
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Shodai
初代
- Otaru/Yoichi/Shakotan, Hokkaido
- Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)
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高杉 和生TAKASUGI KAZUO
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Every day, our chefs continue to preserve our founder's unmistakeable flavor.
He was born in Hokkaido in 1980. Marrying young gave him the opportunity to be invited to enter the culinary world by the owner, who was a former acquaintance. Ever since, he has earnestly followed the ramen (Chinese noodle soup) tradition and strived to maintain the founder's unique taste. At the same time, he has also experimented with new flavors.
高杉 和生TAKASUGI KAZUO
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Moritaya Tokyo Marunouchi Branch
モリタ屋 東京丸の内店
- Marunouchi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Japanese Beef Steak / Shabu-shabu (boiled meat slices)
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矢嶋 健YAJIMA KEN
The Chef's Recommendations -
From a genuine love of fish to developing an interest in meat cuisine through his work with food
Born in 1968 in Tokyo, he was always interested in working with food, and as a lover of fish, started working in Tsukiji as a purchaser and handler of ingredients. Afterwards, his work at a company in the restaurant industry also deepened his appreciation for wines and meat dishes. He joined the Moritaya Tokyo Marunouchi Branch in December 2003, gaining a sommelier certification at around the same time.
矢嶋 健YAJIMA KEN
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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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Aji Fukushima
味ふくしま
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sake
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辻 義勝TSUJI YOSHIKATSU
The Chef's Recommendations -
From a youth who enjoyed preparing fish to a chef who never fails to engage with his ingredients.
Born in 1982 in Fukuoka, he loved fishing as a child and learned to prepare the fish he caught himself. This was his first taste of the joys of cooking. Graduating from high school, he learned the fundamentals after joining Kani Honke in Nagoya. At 21, he entered the famed Kyoto cuisine restaurant Oryori Hayashi and studied real Kyoto cuisine over about 7 and a half years. Afterwards, he gained experience making Japanese food in Ponto-cho, earned the recommendation of the proprietress of the tea shop Fukushima, and became the head managing chef at the traditional Japanese restaurant Aji Fukushima in 2013.
辻 義勝TSUJI YOSHIKATSU
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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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AU GAMIN DE TOKIO
AU GAMIN DE TOKIO
- Ebisu, Tokyo
- French,Italian/French / Teppanyaki (iron griddle grilling) / French / Wine
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木下 威征KINOSHITA TAKEMASA
The Chef's Recommendations -
With a base in French cuisine, this chef makes creative dishes that show off his own individuality.
Born in 1972. Graduates top of the class from Tsuji Culinary Institute and goes to France to study. There he works at a three-star restaurant and upon returning to Japan, he works at a hotel in Ikebukuro and enters AUX BACCHANALES. After 5 years of apprenticeship, he opens Mauresque with his partner. Later in 2008, he independently opens AU GAMIN DE TOKIO. Now he owns and runs 3 shops.
木下 威征KINOSHITA TAKEMASA
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Japanese Restaurant Tagetsu
日本料理 太月
- Omotesando/Aoyama, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes)
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望月 英雄MOCHIZUKI HIDEO
The Chef's Recommendations -
He chose a culinary career, which is the same as his father's, when he gave up his baseball career.
He was born in Hadano city, Kanagawa on November 11th, 1979. His father owned a local shabu-shabu (hot pot) and steak restaurant called "Tagetsu". He was extremely involved in playing baseball in his childhood, so he was not really planning to suceed his father, but he decided to go down the path of cooking upon experiencing pain in his elbows. After graduating from high school, he left for Tokyo and trained in Japanese cuisine at "Ryuun-an" and "Genyadana Hamadaya" in Shinjuku, as well as "Kappo Kisaku" in Azabu-Juban. In August 2013, he opened "Japanese Restaurant Tagetsu", taking the same name as the restaurant that his father had closed.
望月 英雄MOCHIZUKI HIDEO
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Kanda Matsuya
神田まつや
- Kanda, Tokyo
- Soba (noodles),Japanese / General / Soba (noodles) / Sake
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小高 孝之ODAKA TAKAYUKI
The Chef's Recommendations -
Four generations of soba chefs from his family have run this restaurant.
Born in 1965, in Tokyo. By the time he was a junior high school student he had already decided to become a soba chef, and after graduating from college he started training at Kanda Matsuya. Along with his father, the other senior members of staff taught him soba making techniques and how the shop was run. It would take ten years of work before he was able to do everything. As a soba chef, and a man inheriting the restaurant from the generations before him, he has the flexibility to ensure that the traditional taste and style of Kanda Matsuya is maintained, while also looking towards new things.
小高 孝之ODAKA TAKAYUKI
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Okonomiyaki Kiji Shinagawa
お好み焼 きじ 品川店
- Shinagawa, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Beer
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中川 恵理NAKAGAWA ERI
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After came back to Japan, he was impressed with the depth of "Okonomiyaki" that is specialty of his home town.
He was born in Neyagawa, Osaka in 1982. He decided to become a chef after he came back to Japan from a working holiday in New Zealand. His mentor at the place he used to work part-time suggested, "Why don't you open a restaurant in Tokyo?" and he joined the restaurant "Okonomiyaki Kiji Marunouchi" as he felt like having a look around Tokyo for a while. At the same restaurant, he was impressed how deep and interesting making okonomiyaki (Japanese-style pancake) was, as he always thought of it only "Osakan home cooking", and devoted himself to okonomiyaki. He become the restaurant manager of "Okonomiyaki Kiji Shinagawa" when it opened in 2010.
中川 恵理NAKAGAWA ERI
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Tempura Kurokawa
てんぷら黒川
- Tsukiji, Tokyo
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl)
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黒川 丈士KUROKAWA TAKESHI
The Chef's Recommendations -
He learned evrything about tempura from three masters.
He was born in Yokohama, Kanagawa in 1958. After graduating from high school, he joined "Issinkai", established in 1905 and the only organisation introducing Japanese cuisine and specializing in tempura (battered and deep-fried food), and went around to various famous restaurants. After his 10 years of apprenticeship, he joined a group to start up a tempura restaurant in an old ANA hotel. He handled the culinary responsibilities at that same shop for 10 years. Through a connection after that, he opened his own restaurant "Tempura Kurokawa" at Tsukiji, leading to the present.
黒川 丈士KUROKAWA TAKESHI
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Nishiazabu Sushi Shin
西麻布 鮨 真
- Nishi-Azabu, Tokyo
- Sushi,Japanese / General / Sushi
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鈴木 真太郎SUZUKI SHINTARO
The Chef's Recommendations -
I love sushi so much that I simply had to make it my career. I am constantly striving to improve my skills as a sushi chef.
Originally from Tokyo, he has been making sushi ever since he finished high school. After training at a sushi restaurant in Setagaya, he honed his skills and experience at two other restaurants. Then in 2003, he independently opened his own place, Sushi Shin. He moved to the current location 2 years ago.
鈴木 真太郎SUZUKI SHINTARO
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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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