541 - 560 of 653 chefs
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CHASECO
CHASECO
- Dogenzaka/Shinsen, Tokyo
- Italian,Italian/French / General / Italian
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齋藤 尚道SAITO NAOMICHI
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Bringing the sensibilities he gained from his experiences in and around Italy.
Opened Le Petite Tonneau in 2001 in Kudanshita.
齋藤 尚道SAITO NAOMICHI
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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)
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安江 勇治YASUE YUJI
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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
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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
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伊藤 孝司ITO KOJI
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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
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Cantonese En Ken Takase
カントニーズ 燕 ケン タカセ
- Marunouchi, Tokyo
- Chinese,Chinese / Cantonese / Chinese Sosaku (creative cuisine) / Wine
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高瀬 健一TAKASE KENICHI
The Chef's Recommendations -
Our chef adds a stylish presentation to Hong Kong-style Cantonese cuisine
Our chef was born in May 1965 and is a native of Miyagi Prefecture's Sendai City. His interest in cooking started around the age of 20. On a visit to Hong Kong at the age of 24, the flavors of the authentic dishes he experienced there impressed him so profoundly that afterwards he sought out Hong Kong-style Cantonese cuisine. He moved to Tokyo at 29 and, after training mainly at hotel restaurants, including the Tokyo and Maihama Sheraton Hotels, he participated in the opening of the Mandarin Oriental Hotel Tokyo. Three years later, he achieved his first one-star Michelin rating and, after another four years, he opened Cantonese "Tsubame" KEN TAKASE.
高瀬 健一TAKASE KENICHI
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BISTRO CarneSio
BISTRO CarneSio
- Ebisu, Tokyo
- Italian,Italian/French / Gyutan (beef tongue) / French / Italian
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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
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Tenku no Tsuki
天空の月
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Sake
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油井 伸太郎YUI SHINTARO
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A chef who switched over to the culinary world with wholehearted resolve.
Shintaro was born in August 1988 in Nakaotagiri, Nagano Prefecture. He used to work in a different industry, but he switched to the culinary world with wholehearted resolve. Since he began cooking at Tenku no Tsuki, he has pursued daily training under the tutelage of his teacher, Chef Watanabe.
油井 伸太郎YUI SHINTARO
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Arroceria Sal y Amor
アロセリア サル イ アモール
- Daikanyama, Tokyo
- Spanish/Mediterranean,Global/International / Western Homemade Meal / Spanish / Wine
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宮崎 健太MIYAZAKI KENTA
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A fateful encounter during a five-year stay in Madrid…
He was born in Kochi prefecture in 1981. After graduating from culinary school, he started his career with a role in a Japanese restaurant. He decided to shift his focus after motivation from a special feature on Spain that he read in a magazine, and went to Spain when he was 22. He trained at various places such as Castile and Leon, and spent five years at the Arroceria "Mano a Mano" in Madrid. He returned to Japan when he was 29. In September 2012, he opened "Arroceria Sal y Amor" together with Mr. Victor Garcia, whom he met in Madrid, as a co-owner.
宮崎 健太MIYAZAKI KENTA
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Yakiniku no Meimon Tendan Akasaka
焼肉の名門 天壇 赤坂店
- Akasaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
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和田 将大WADA MASAHIRO
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He his love of cooking and yakiniku (grilled meat) pushes him to pursue Korean cuisine that does high quality meat justice
Born August 22nd, 1986, in Kyoto. As a child his love of cooking and yakiniku (grilled meat) led him down the path to becoming a chef. At the age of 18 he started working at a Korean restaurant. After honing his skills for four years at Tendan Gion, he transferred to Tendan Akasaka. He doesn't just make Korean food - he uses his considerable skills to make luxurious yet subtle dishes that pair perfectly with yakiniku. With high quality meat you can't find anywhere else, many Korean food lovers flock to our restaurant daily.
和田 将大WADA MASAHIRO
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Dining & Bar KITSUNE
dining&barKITSUNE
- Shibuya South Exit, Tokyo
- Italian,Italian/French / Western Sosaku (creative cuisine) / French / Sake
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小林 傑KOBAYASHI SUGURU
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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
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Oshio Ataru
おしお ATARU店
- Tsukishima, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter)
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松野 雄太MATSUNO YUTA
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We want our favorite foods to become our customers' favorites too.
I have always loved making okonomiyaki pancakes at home, so I started working here part time in the second year of high school. And then, falling in love with the taste of monjayaki, I decided to work here full time. I want to serve monjayaki to the customers and have them love it as much as I do!?
松野 雄太MATSUNO YUTA
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Ocomo
OCOMO
- Asakusa, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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安倍 康介ABE KOSUKE
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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
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Mond Nihonbashi
主水 日本橋店
- Mitsukoshimae, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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森山 彰文MORIYAMA AKIFUMI
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Offering local cuisine made using naturally abundant Shimane ingredients
Born August 16th in Shimane Prefecture. After graduating from high school, he attended culinary school. Upon graduation he went to work for Creative Group Inc., a company that runs a number of prominent restaurants. In 2012 his first assignment was determined to be Mond Nihonbashi, so he traveled to Tokyo. Now he treats Tokyo's Nihonbashi to the nostalgic Shimane flavors of his youth.
森山 彰文MORIYAMA AKIFUMI
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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
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池田 歓弘IKEDA YOSHIHIRO
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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
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BIANCARA
ビアンカーラ
- Kichijoji, Tokyo
- Wine Bar,Bars (pubs) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine
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飯野 究IINO KIWAMU
The Chef's Recommendations -
Seeing the form of the maker in the made is the charm of "vin naturel"
Born 1974 and coming from Gunma, he went on to a culinary college after graduating high school, aiming to be a chef. Graduating from there, he spent some time in another line of work before working a chef for about twelve years at an Italian restaurant in Hachioji. BIANCARA's owner, Mr. Kodaira, was in the same year as him in middle school, and from 2012 he has been chef here. Though coming from an background in Italian, and the closeness to wine that brings, he says that he first drank natural wine coming to BIANCARA. At current, he's tending and bringing to fruition wine conversation with guests daily.
飯野 究IINO KIWAMU
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Kushiyaki Sumishin
串焼き 炭心
- Kamata, Tokyo
- Japanese,Japanese / Chicken / Kushiyaki (grilled skewers) / Yakitori (grilled chicken skewers)
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高林 正隆TAKABAYASHI MASATAKA
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My encounter with Tsukuba chicken led me down the road to being a chef.
As of this year, I have been a chef for 25 years. Currently, I am practicing my art at Voie Lactee, a beautiful restaurant where you can enjoy your food while admiring the lovely garden.
高林 正隆TAKABAYASHI MASATAKA
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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)
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佐々木 孝昌SASAKI TAKAMASA
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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
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GINZA TOTOKI
GINZA TOTOKI
- Ginza, Tokyo
- French,Italian/French / French
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十時 亨TOTOKI TORU
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An encounter with a chef of French cuisine opened him up to the world of French food.
Toru Totoki was born in 1956 in Fukushima prefecture. When he was 20-years old, at a time that few people were familiar with French cuisine, he happened to meet the head chef of a French restaurant. Thanks to this chef's introduction, Totoki trained for 2 years at Regence Shibuya, then the famous French restaurant Ginza Lecrin, before going to Europe. He worked for 11 years as the head chef of Ginza Lecrin, from 1992 to 2003, then he opened Les Dix Temps, The Totoki. In 2013, the restaurant was updated and re-opened as Ginza Totoki.
十時 亨TOTOKI TORU
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Ristorante Hamazaki
リストランテ 濱崎
- Omotesando/Aoyama, Tokyo
- Italian,Italian/French / Italian / Seafood / Wine
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濱崎 龍一HAMASAKI RYUICHI
The Chef's Recommendations -
Enchanted by Italian cuisine that draws out the inherent flavors of the raw ingredients
Originally from Kagoshima Prefecture, he graduated from a culinary school in Osaka before moving to Tokyo. After studying at various restaurants such as Basta Pasta, he went to Italy to learn authentic techniques. After working in Mantua and Florence, and trying more and more of the food in different restaurants, he returned to Japan to work at Ristorante Yamazaki. Afterwards, in 2001, he struck out on his own to open Ristorante Hamazaki.
濱崎 龍一HAMASAKI RYUICHI
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Kitajimatei
北島亭
- Yotsuya, Tokyo
- French,Italian/French / French
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北島 素幸KITAJIMA MOTOYUKI
The Chef's Recommendations -
With his career spanning nearly half a century, his role in developing French cuisine in Japan has been pivotal
He was born in 1951 in Fukuoka prefecture. He started his culinary career when he was 18, after entering "Royal" in Fukuoka. He was deeply impressed by the dessert buffets at "Regence" in Roppongi, which were still rare at that time, and he also trained as a patisserie. He went to France in 1977, and studied for five years at restaurants such as "Troisgros", and "Georges Blanc", being impressed once again by the culture of French cuisine that he experienced in the country itself. After returning to Japan, he held successive posts as a chef in "De Roanne" in Kyobashi, and "Pantagruel" in Akasaka. He opened "Kitajimatei" in 1990.
北島 素幸KITAJIMA MOTOYUKI
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Nihonbashi Maeda
日本橋 まえ田
- Nihonbashi, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)
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前田 真裕MAEDA MASAHIRO
The Chef's Recommendations -
Embarked on a culinary career path in order to introduce the deliciousness and intricacies of our dishes to as many people as possible.
Born on July 20, 1979, in Nagasaki Prefecture. His love of food and desire to make people happy by serving delicious food led him onto the path to becoming a chef. He trained and gained experience as a chef while working at a high-end Japanese cuisine restaurant in Ginza. He opened up "Nihonbashi Maeda" on his own 14 years later. With a talent for creating unique Japanese dishes using seasonal ingredients, he serves great tasting food enjoyed by all his customers, young and old.
前田 真裕MAEDA MASAHIRO
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