Tokyo Chef search result : Page 22

Hitsumabushi Nagoya Bincho Tokyo Sky Tree Town Solamachi Location ひつまぶし名古屋備長東京スカイツリータウンソラマチ店 Oshiage, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

住野　弘敏Hirotoshi Sumino

Hitsumabushi Nagoya Bincho Marronnier Gate Ginza 1 Location ひつまぶし名古屋備長マロニエゲート銀座1店 Ginza, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

高橋　大勝Masakatsu Takahashi

Hitsumbushi Nagoya Bincho Ikebukuro Parco Location ひつまぶし備長池袋パルコ店 Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo Japanese,Japanese / General / Unagi (eel)

山田　伸一Shinichi Yamada

Sushi Somei 鮨　染井 Ebisu, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

染井　誠司Seiji Somei

The Chef's Recommendations

A passionate artisan who has dedicated himself to Japanese cuisine and was devoted to making dreams come true.

Mr. Somei was born in 1965 in Fukuoka. Having been moved by a drama he saw in his school days, in which a mischievous child rose to the position of head chef, he longed to become a chef himself. With those passionate thoughts in mind, he dived headfirst into the world of food after graduating high school. He worked at Japanese restaurants for 15 years, and sushi restaurants for 17 years. He has continued to tirelessly refine his skills to the present day in areas that see many customers with refined tastes, such as Kioicho, Roppongi, and Nishiazabu.

染井　誠司Seiji Somei

Salle a Manger サラマンジェ Ginza, Tokyo French,Italian/French / French

脇坂　尚Hisashi Wakisaka

The Chef's Recommendations

Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.

Mr. Hisashi Wakisaka was born in Hokkaido. After experience working at what is now the Novotel Sapporo and the ANA Crowne Plaza Wakkanai, Wakisaka went to France as part of the Association des Disciples d'Auguste Escoffier du Japan’s foreign training program. Whilst there, he trained in Paris and Lyon before returning in 2003 to become the head chef of Ripaille (Yokohama). In August 2006, he opened Salle a Manger de Hisashi WAKISAKA in Toranomon, where he was the owner and a chef. The restaurant moved in 2012 to Ginza. Although his restaurant specializes in the local and traditional cuisine of Lyon and the surrounding region, Mr. Wakisaka is also devoted to his studies of traditional French and classical cuisines.

脇坂　尚Hisashi Wakisaka

Kyobashi Basara 京橋　婆娑羅 Kyobashi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling)

管　武敏Taketoshi Kan

Mr. Kan started out with an invitation from his uncle and honed his skills in the world of Japanese cuisine.

Mr. Kan was born in Kanagawa prefecture in 1963. He joined the culinary industry after being encouraged to do so by his uncle, who was a chef specializing in Japanese cuisine. He joined "International Hotel Ube" in Yamaguchi prefecture and began making a name for himself. After honing his craft at "International Hotel Ube" for four years, he moved to Tokyo. He diligently studied Japanese cuisine of different styles, ranging from Japanese cuisine in Japanese-style restaurants to Japanese cuisine served in hotels. After working at "Hyatt Regency Tokyo" and also "Kappo Bandai", which was located in Kanda, he was appointed the head chef of "Kyobashi Basara" in September 2022.

管　武敏Taketoshi Kan

Kanda Unomaru 神田　宇廼丸 Ningyocho/Kodenmacho, Tokyo Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

永田　浩二Koji Nagata

The Chef's Recommendations

A sincere chef finally goes independent after many years of training.

Mr. Koji Nagata was born in 1955 in Yamanashi Prefecture. After graduating from high school, he went to Tokyo to enter [Unomaru Main branch] and started sushi training on a full scale. For some reason, he once left the cooking field and took a different job, but he could not forget the enjoyable moments of cooking and came back to [Unomaru Main branch] 5 years later. There, he improved his skills while dreaming of being independent. In a while his master recognized his efforts and allowed him to open a branch, and opened [Kanda Unomaru] in 1992. His sincere attitude is highly received by many of his regular customers.

永田　浩二Koji Nagata

Ebisu Kichinoza 恵比寿　吉乃坐 Ebisu, Tokyo Japanese,Japanese / Basashi (horse meat sashimi) / Chicken / General

花輪　成昭Shigeaki Hanawa

The Chef's Recommendations

Wanting nothing more than to make delicious food, Mr. Hanawa does his best to fulfill customer expectations

Mr. Hanawa was born in April 1974 in Kumamoto-shi. He, who had a lot of experience eating at various restaurants, thought he could provide more delicious food for a good price. Always pursuing new flavors, wondering what tastes he can create by combining different foods and ingredients; he can imagine the result before he makes the dish. With the exquisite harmony born from his endlessly expanding ideas for both Japanese and Western cuisine, he gives cooking his all every day to make customers happy.

花輪　成昭Shigeaki Hanawa

Sumibiyaki Shorin 炭火焼　松林 Ginza, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine

西岡　卓朗Takuro Nishioka

This chef is seeking for [beauty] to improve deliciousness.

He was born in 1973 in Saitama prefecture. After graduating from high school, he learned the fundamentals of cooking at a culinary school, then improved his skills at a Japanese restaurant. In 1999, he entered S.I.M. Corporation which develops high-end yakiniku (Japanese BBQ) restaurants, where he learned about the authentic charcoal-grilled yakiniku cuisine. His motto is not only to use high-quality ingredients, but also to seek for [beautiful] cutting and decoration for meat to match the quality of the ingredients. Currently he is actively working at [Sumibiyaki Shorin] serving beautifully-decorated savory dishes.

西岡　卓朗Takuro Nishioka

Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location 鰻ひつまぶし備長　三越銀座店 Ginza, Tokyo Unagi (eel),Japanese / General / Hitsumabushi (eel bowl) / Unagi (eel)

中川　代智Daichi Nakagawa

Iwahiba 岩桧葉 Hamamatsucho/Daimon, Tokyo Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Chinese Sosaku (creative cuisine)

北川　友透Tomoyuki Kitagawa

Mr. Kitagawa's dishes help bring out the natural deliciousness of the ingredients, and he makes customers smile.

Mr. Kitagawa was born in 1986 in Nagasaki to a fishing house in that city. Ever since he was young, he grew up around fresh seafood. He was moved by and admired the nature, fishermen, and excellent fish handling he saw. After graduating high school, he joined a Sushi Kappo restaurant for training. Two years later, he returned to his family home and learned about fish while helping out with fishing. Then he brushed up on the foundations of Japanese cuisine at a certain famous Japanese restaurant in Nagasaki, later returning to Tokyo just before turning 30 years old. By chance, he joined the company Iwahiba. He was involved in the preparations for the restaurant's opening. He was appointed head chef, a position he works in today.

北川　友透Tomoyuki Kitagawa

Dining & Music BAR ONSTAGE Dining & Music BAR 音STAGE Kanda, Tokyo Amusement Bar,Bars (pubs) / General / Beer / Whisky

菊池　潤Jun Kikuchi

Mr. Kikuchi deepened his interest in food through his part-time job experiences.

Mr. Kikuchi was born in 1986 in Tokyo. He started working at a cafe in Shibuya as a hall staff. Due to the lack of cafe's kitchen staff, he started working in the kitchen and deepened his interest in cooking. He trained for four years, worked at another café, and gained six years of experience at an Italian restaurant in Yaesu, which closed because of the influence of COVID-19. After that, he earned further experience and knowledge at various restaurants, such as a cafe in Kouenji and an Italian restaurant in Nagoya. He now works as head chef at Dining & Music BAR ONSTAGE, which opened in May 2022.

菊池　潤Jun Kikuchi

Kappou Sanchou 割烹三長 Dogenzaka/Shinsen, Tokyo Japanese,Japanese / General / Japanese Beef Steak / Kaiseki (traditional multi-course meal)

村山　直樹Naoki Murayama

The Chef's Recommendations

His dream since he was young has come true. A chef who is always seeking delicious tastes.

He was born in 1980 in Saitama prefecture. When he was young, he was fascinated by chefs on TV and cartoons and decided to be a chef himself as well. After graduating from high school, he started training as a chef at [Kappou Tappi], since then he has been seeking for delicious tastes in the field of Japanese cuisine. Being influenced by his master chef under whom he worked, he follows the traditional ways of Japanese cuisine, however he also receives a high reputation by using western ingredients such as caviar and truffle to create more delicious Japanese dishes.

村山　直樹Naoki Murayama

ROSEMARY'S TOKYO ROSEMARY’S　TOKYO Shinjuku Station South Exit/Yoyogi, Tokyo Italian,Italian/French / General / Italian / Cake

鈴木　雅人Masato Suzuki

The Chef's Recommendations

He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.

He was born in 1979 in Saitama prefecture. He found the charms of ingredients and cooking through his job related to cooking, then became a chef. He worked as the master chef at restaurants, mainly Italian, operated by Cafe Company Inc. In 2015, he accumulated further experience at an authentic Italian restaurant in Bergamo, Lombardy, Italy. In 2016, he became the kitchen chief at [ROSEMARY'S TOKYO], the first branch of [ROSEMARY'S] in Japan. Currently, he reproduces the authentic taste of Italian cuisine arranged the N.Y. way, making use of his training at the main branch in N.Y.

鈴木　雅人Masato Suzuki

Niku Kappo Katsumata 肉割烹かつまた Ebisu, Tokyo Japanese,Japanese / General / Japanese Beef Steak

芳賀　信彦Nobuhiko Haga

Mr. Haga is an artisan chef of Japanese cuisine who appreciates all the people involved and strives to do his best every day.

He was born in 1983 in Miyagi. Since childhood, he has loved delicious food and cooking and entered the world of food at 18. After honing his skills at several famous restaurants, he became the head chef at Katsumata in June of 2023, where he tries not to be too assertive in his cooking. His motto is to spend every effort to bring out the best ingredients and make no compromises in preparation. He values "people" above all else, including his guests, and he never forgets to thank the people he works with and the producers who deliver the ingredients to him.

芳賀　信彦Nobuhiko Haga

Kagurazaka Bettei Torijaya 神楽坂　別亭　鳥茶屋 Kagurazaka, Tokyo Kaiseki (course menu),Japanese / Udon (noodles) / Nabe (hot pot) / Kaiseki (traditional multi-course meal)

国府田　正Tadashi Koda

Guided by his love of cooking, Mr. Koda entered the world of chefs.

He was born in 1965 in Tokyo. With his father running a Western-style restaurant, he developed an interest in cooking from an early age. He started his career in the Western food department at a hotel. After more than 15 years of experience, he became fascinated with Japanese food and continued training at a ryotei (traditional high-end Japanese restaurant) in Yushima. Currently, he is the third generation to take over the restaurant Kagurazaka Bettei Torijaya.

国府田　正Tadashi Koda

Shunsai Oguraya 旬菜　おぐら家 Ikejiri-Ohashi/Mishuku, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Cookshop

堀内　誠Makoto Horiuchi

The Chef's Recommendations

A creative chef who has devoted himself to the art of Japanese cuisine.

Born in Yamanashi prefecture. After graduating from vocational school, he began to study under the executive chef of a first-class hotel, where he dedicated himself to Japanese cuisine before later opening "Shunsai Oguraya" in Sangenjaya, Tokyo. He considers it important to use farm-fresh and seasonal ingredients to make fine food with timely tastes.

堀内　誠Makoto Horiuchi

Kaisen-sumiyakidokoro Genya 海鮮炭焼処　源や Yotsuya, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

小川　謙一Kenichi Ogawa

A Japanese chef who has built a career in Tokyo and tourist destinations.

Mr. Ogawa was born in 1966 in Chiba. He experienced as a chef at Japanese restaurants in various parts of Tokyo, including Ginza, Roppongi, Nihonbashi, and Shinjuku, and hotels in the Hakone area. Following a career as a Japanese chef, he joined Shoheikan Corporation in 2008. Currently, he is active as a chef at Genya.

小川　謙一Kenichi Ogawa

Bistro AUX AMIS ビストロオザミ Ginza, Tokyo French,Italian/French / French / Hamburger Steak / Wine

植田　良平Ryohei Ueda

He offers the sense of the season on his dishes, making the best use of the original tastes of ingredients.

He was born in 1985 in Osaka prefecture. After graduating TSUJI Culinary Institute in Osaka, he worked at Hiramatsu Inc., and he accumulated training at a restaurant in Osaka, then entered AUX AMIS World Co. LTD.. After accumulating experience at [Paris-no-Wine Shokudo] in Higashi Ginza, he became the master chef at the current [Bistro AUX AMIS] in 2018. Seeking for sophisticated French cuisine, he creates high-quality dishes with a warm atmosphere, with his cooking teqhniques to bring out the savory tastes of seasonal ingredients.

植田　良平Ryohei Ueda

Torikadoya 鳥かど家 Shimbashi/Shiodome, Tokyo Kaiseki (course menu),Japanese / Chicken / Unagi (eel) / Sake

鈴木　徹雄SUZUKI TETSUO

I'm the third generation since my grandfather founded this restaurant. From here on out, I will protect this legacy of flavor.

Starting with his grandfather, he is the third generation. He started helping at the restaurant since he was in high school. At first, he would only deliver food, but around when he turned eighteen, his father and brother began to teach me how to cook. Now, he preserves this legacy of flavor with my brothers.

鈴木　徹雄SUZUKI TETSUO

Restaurant ranking

Browsing history

Hitsumabushi Nagoya Bincho Tokyo Sky Tree Town Solamachi Location

Hitsumabushi Nagoya Bincho Marronnier Gate Ginza 1 Location

Hitsumbushi Nagoya Bincho Ikebukuro Parco Location

Sushi Somei

A passionate artisan who has dedicated himself to Japanese cuisine and was devoted to making dreams come true.

Salle a Manger

Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.

Kyobashi Basara

Mr. Kan started out with an invitation from his uncle and honed his skills in the world of Japanese cuisine.

Kanda Unomaru

A sincere chef finally goes independent after many years of training.

Ebisu Kichinoza

Wanting nothing more than to make delicious food, Mr. Hanawa does his best to fulfill customer expectations

Sumibiyaki Shorin

This chef is seeking for [beauty] to improve deliciousness.

Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location

Iwahiba

Mr. Kitagawa's dishes help bring out the natural deliciousness of the ingredients, and he makes customers smile.

Dining & Music BAR ONSTAGE

Mr. Kikuchi deepened his interest in food through his part-time job experiences.

Kappou Sanchou

His dream since he was young has come true. A chef who is always seeking delicious tastes.

ROSEMARY'S TOKYO

He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.

Niku Kappo Katsumata

Mr. Haga is an artisan chef of Japanese cuisine who appreciates all the people involved and strives to do his best every day.

Kagurazaka Bettei Torijaya

Guided by his love of cooking, Mr. Koda entered the world of chefs.

Shunsai Oguraya

A creative chef who has devoted himself to the art of Japanese cuisine.

Kaisen-sumiyakidokoro Genya

A Japanese chef who has built a career in Tokyo and tourist destinations.

Bistro AUX AMIS

He offers the sense of the season on his dishes, making the best use of the original tastes of ingredients.

Torikadoya

I'm the third generation since my grandfather founded this restaurant. From here on out, I will protect this legacy of flavor.