201 - 220 of 645 chefs
-
Shabuzen Shibuya Branch
しゃぶ禅 渋谷店
- Dogenzaka/Shinsen, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
-
![]()
福嶋 優太Yuta Fukushima
-
Mr. Fukushima shows Shabuzen's hospitality in a relaxed atmosphere.
Mr. Fukushima was born in 1990. Upon graduating from college, he entered the culinary world. In 2013, he joined Diamond Dining Co., Ltd. Then, he was assigned to a creative Japanese restaurant, where he continued to hone his skills for the next 6 years. Afterwards, he started working for Shabuzen Co., Ltd. and obtained his chef's license and fugu (pufferfish) preparation certificate. He currently works at the Shabuzen Shibuya Branch, where he trains more daily.
福嶋 優太Yuta Fukushima
-
-
BBQ TERRACE NAKANO
BBQ TERRACE NAKANO
- Nakano, Tokyo
- Beer Garden/BBQ,Other / Sukiyaki (hot pot stew) / Oden / Sake
-
![]()
SSSS
-
The entire staff supports a fun night out with friends.
As the owner of BBQ TERRACE NAKANO, Mr. SS watches over people's happy moments. Attracted by the lively Nakano district, even as Japan was affected by the Corona disaster, he started the restaurant to create a space where the people of Nakano could freely enjoy themselves. He tries to support people who plan fun events with their friends.
SSSS
-
-
Osteria da K. [Kappa]
Osteria da K.［Kappa］
- Shimbashi/Shiodome, Tokyo
- Italian,Italian/French / Italian / Pasta
-
![]()
礒貝 勝成Katsunari Isogai
The Chef's Recommendations -
Various experience from famous Trattoria to a 3-star sushi restaurant.
He was born in 1976 in Tokyo. Influenced by his good cook mother, he liked cooking since he was a child. Deciding to [do what I want to do most] when choosing his future career, he entered a cooking school. After graduating from the school, he started working at [CHIANTI] in Itakura. Later, he moved to [Trattoria MIKITA], and became a chef at the main restaurant for 4 years. Building up sufficient experience, he travelled to Italy. Returning to Japan, he broadened his experience at [Sushi Yoshitake] he had some connections, and became a chef at [Osteria da K.(kappa)].
礒貝 勝成Katsunari Isogai
-
-
ROZZO SICILIA
ロッツォ シチリア
- Shirokane/Shirokanedai, Tokyo
- Italian,Italian/French / Italian / Mediterranean / Wine
-
![]()
中村 嘉倫Yoshimichi Nakamura
-
Dream of 2 apprentices after 10 years.
He was born in 1974 in Tokyo. Deciding to keep cooking as a hobby, he entered an ordinary university. However, his passion for cooking became irresistible when searching for his career during job seeking activities. He entered an Italian restaurant in Tokyo after graduating university and met Mr. Tsutomu Abe. Promising to have their own restaurant together in the future, they continued brushing up their skills. Returning Japan after 3 years of work in Sicily, 2 ex-apprentices opened [ROZZO SICILIA] together.
中村 嘉倫Yoshimichi Nakamura
-
-
uni Seafood
uni Seafood
- Roppongi, Tokyo
- Bar,Italian/French
-
![]()
國分 翔矢Shoya Kokubun
-
Mr. Kokubun entered into the world, inspired by his father who was a chef.
He was born in 1993 in Tokyo. After obtaining a chef's and nutritionist's license at a technical college in Tokyo, he studied the basics of French for 4 years at Chez Matsuo Shoto Restaurant with a star 7 years in a row. After that, he trained at a multiethnic food restaurant, Restaurant KIHACHI, for 5 years, and established his own style of French-based cuisine. Since January 2023, he has been working as the chef of uni Seafood.
國分 翔矢Shoya Kokubun
-
-
Bogamari Cucina Marinara
ボガマリ・クチーナ・マリナーラ
- Sendagaya, Tokyo
- Italian,Italian/French / Italian / Mediterranean / Seafood
-
![]()
平山 貴之Takayuki Hirayama
The Chef's Recommendations -
Experience and skills presenting various Italian local seafood.
He was born in 1978 in Aomori Prefecture. Learning the basic at Ecole d'Art Culinaire de Miyagi, he built up his skills at western and Japanese style restaurants in Tokyo. From 2010 at [Il Figo Ingordo], he learned authentic skills from the chef. Experiencing Italian food in Italy, he became a chef at [Bogamari Cucina Marinara] when it opened in 2013. His broad experience satisfies various requests with flexibility.
平山 貴之Takayuki Hirayama
-
-
Sushino Ikumi
寿しの いく味
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Sushi,Japanese / General / Sushi / Sake
-
![]()
中村 吉成Yoshinari Nakamura
-
Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.
He was born in 1973 in Toky. When he was 20, he traveled to Hokkaido and worked part-time at a tourist hotel in Shiretoko, which led him to a career in food and beverage. He then gained experience in French cuisine at Maccarina, a group restaurant of Moliere, a famous French restaurant in Sapporo. At the age of 26, he returned to Tokyo and switched to Japanese cuisine, opening his own izakaya pub in Shibuya at the age of 27. He is now the representative of the Yoshinari Group, operating three restaurants in Shibuya and one restaurant in Marunouchi. He is a genuine chef who enjoys being in the kitchen more than anything else.
中村 吉成Yoshinari Nakamura
-
-
El Torito Ikebukuro Nishiguchi
エルトリート 池袋西口店
- Ikebukuro West Exit, Tokyo
- Mexican/Central American,Global/International / American / Mexican/Central American / Imported Beer
-
![]()
ハイメ ビヤローボスロドリゲスChef / Jaime Villalobos Rodriguez
The Chef's Recommendations -
Gained experience at a restaurant in Mexico and then challenged himself to bring his skills to Japan.
Mr. Rodriguez was born in Mexico in 1993. He started his career at his family restaurant in Mexico. Having gained experience in the kitchen there, he decided to take on the challenge of bringing his native flavors to Japan by joining the kitchen staff at El Torito.
ハイメ ビヤローボスロドリゲスChef / Jaime Villalobos Rodriguez
-
-
LE BOURGUIGNON
LE BOURGUIGNON
- Nishi-Azabu, Tokyo
- French,Italian/French / French
-
![]()
菊地 美升Yoshinaru Kikuchi
The Chef's Recommendations -
Passing every day in a productive way, experience in Burgundy built a strong foundation
Chef Kikuchi was born in Hokkaido in 1966. After graduating from culinary school, he worked at Aux Six Arbres in Roppongi and Club Nyx, before going to Europe when he was 25. He worked at various highly rated restaurants in France and Italy for three and a half years. His time training in Burgundy, where he used his off-days to visit the numerous wine producers of the region, became a cornerstone of his development. After returning to Japan, he worked for about three years as chef for L'Amphore in Omotesando before opening Le Bourguignon in 2000.
菊地 美升Yoshinaru Kikuchi
-
-
Sushi Miyavi
鮨 雅
- Sangenjaya, Tokyo
- Sushi,Japanese / Sushi / General / Sake
-
![]()
伊藤 一義Kuniyoshi Ito
-
An experienced Japanese chef who satisfies the hearts and stomachs of visitors.
Mr. Ito was born in 1974 in Osaka. Starting a culinary career in his teens, he studied at restaurants of various genres, including Japanese and Western cuisine. In 2019, he moved to Tokyo, where he was fascinated by sushi after relearning more about it. Not only does he serve delicious sushi, but he also has a reputation for sourcing and grilling meats from his long experience in teppanyaki. Communicating openly with guests over the counter is one of the things he enjoys doing.
伊藤 一義Kuniyoshi Ito
-
-
Hashimoto
はし本
- Gokoku-ji, Tokyo
- Japanese,Japanese / Unagi (eel) / Sake
-
![]()
橋本 信二Shinji Hashimoto
The Chef's Recommendations -
The experienced chef, who was trained in an eel wholesaler, became the 6th owner of a well established restaurant at the age of 30.
Born in Tokyo in 1967. When he was a primary school pupil, he became conscious of succeeding the restaurant as the 6th generation owner. When he was a university student, the 5th generation owner passed away. He helped the family business, and entered the restaurant right after the graduation. Leaving the grilled dishes to other veteran cook, he worked every morning for an eel wholesaler while assisting the restaurant. In about 2 years of training, he acquired skills to select and dress eels. At the age of 30, he became in charge of grilled dishes. He is currently maintaining the traditional taste of the long-established restaurant as the 6th generation owner.
橋本 信二Shinji Hashimoto
-
-
Le Ciel
Le Ciel
- Kunitachi, Tokyo
- French,Italian/French / French
-
![]()
荻原 哲哉Tetsuya Ogiwara
-
Various experiences at Japanese or Italian food, hotel and famous restaurants supporting his culinary base
Born in 1979 in Saitama Prefecture. After graduating from a senior high school, he entered a resort hotel [XIV] by Yamanaka Lake. He was originally a service staff, but started a culinary career when he was 20 with admiration for the chef he met there. After working at a restaurant in Atami for 1 year, he moved to Tokyo, and worked at [Ristorante kappas] in Aoyama and other places. He built up further experience at [Auberge Ren] in Hakone for 3 years, at [L'EMBELLIER] in Minami Aoyama for 1 year, and was invited by the owner Mr. Hirata, who used to work at [Ginza L'ecrin] and [AMOUR], to be a chef of [Le Ciel].
荻原 哲哉Tetsuya Ogiwara
-
-
Shabuzen Roppongi Branch
しゃぶ禅 六本木店
- Roppongi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal)
-
![]()
田中 泰宏Yasuhiro Tanaka
-
From art to cuisine. The head chef, Mr. Tanaka, continues to hone his skills in pursuing beauty common to both.
Mr. Tanaka was born in 1978 in Tokyo. Originally specialized in art. Aspire to become a cook, having been inspired by Japanese food with the same beauty as the art world. After graduating from a culinary school, he joined Nadaman and began his career in earnest. Following Park Hyatt Tokyo, he joined the Shabuzen group in 2001. In 2011, he left the group to widen his perspective on food and trained in Italian and other western cuisines. In 2020, he assumed the head chef post at Shabuzen Roppongi Branch.
田中 泰宏Yasuhiro Tanaka
-
-
RAIKA Shinjuku-gyoen
礼華 新宿御苑
- Shinjuku-Gyoen, Tokyo
- Chinese,Chinese / General / General / General
-
![]()
新山 重治Shigeji Niiyama
The Chef's Recommendations -
Mr. Shigeji Niiyama is evolving Chinese cuisine by pursuing innovation and creativity based on Shanghai cuisine.
Mr. Shigeji Niiyama was born in 1957 in Aomori prefecture. At the age of 16, he started his career as a chef and worked at Tojo Kaikan and Capitol Tokyu Hotel. He became the master chef at Chinese Restaurant Turandot Yusenkyo in 1997, and the master chef at the main branch of Sharks Fin Chinese Restaurant Tsukushiro in Ebisu in 1998. In 2004, he went independent and opened RAIKA in Shinjuku-gyoen. He also opened RAIKA Seirankyo in 2009, RAIKA Shi kun shi so in 2018, and SHINKA in Nogizaka in 2021.
新山 重治Shigeji Niiyama
-
-
Kobe Beef Dining Wagyu Tok
Kobe Beef Dining 和牛特区
- Shinjuku East Exit/Kabukicho, Tokyo
- Steak,Yakiniku/Steak / Hamburger Steak / Steak
-
-
-
-
Sumiyakikoubou Suzakumon
炭焼工房 朱雀門
- Shirokane/Shirokanedai, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
-
![]()
吉岡 智也Tomoya Yoshioka
-
Mr. Yoshioka is a young chef who inherits good old techniques and passion and shines brightly in the modern age.
He was born in 1998 in Tokyo. After working part-time at a Japanese restaurant, he started his training in earnest at Sumiyakikoubou Suzakumon in 2018. After the restaurant's relocation, his sincere personality and ambition were further enhanced, and he grew to lead the store. Taking over the skills and philosophy of the head chef, a master artisan, he continues to hone his cooking skills every day, making every dish shine even brighter. His dishes, made with sincere effort and passion, will become addictive once you taste them.
吉岡 智也Tomoya Yoshioka
-
-
Ginza Namiki Hyotan
銀座並木 瓢箪 hyotan
- Shimbashi/Shiodome, Tokyo
- Japanese Sosaku (creative),Japanese
-
-
-
-
Shibuya Teppanyaki Rin
渋谷 鉄板焼き 凛
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Japanese Beef Steak
-
-
-
-
Trattoria Pizzeria LOGIC Odaiba
Trattoria Pizzeria LOGIC お台場
- Odaiba, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
-
-
-
-
Ponta Honke
ぽん多本家
- Okachimachi, Tokyo
- General,Western / Tonkatsu (fried pork cutlet) / General
-
![]()
島田 良彦Yoshihiko Shimada
-
He was brought up surrounded by chefs, and decided to succeed his family business when he was still young.
Born in 1965 in Tokyo, he raised up in the Ueno city interacting with chefs. His father told him to decide his future by his third year of high school, therefore he determined to succeed his family business. After graduating from high school, he entered Yamanoue Hotel to have a 3-year training, then went back to [Ponta Honke] to work for. At the age of 36, he became the 4th generation as his father passed away, and is currently maintaining this old-established restaurant since the period of Meiji with its traditional taste.
島田 良彦Yoshihiko Shimada
-
