Tokyo Chef search result : Page 33

Washubar Kuri 和酒バー　庫裏 Ginza, Tokyo Shochu Bar,Bars (pubs) / Sake / Shochu

竹内　徹平TAKEUCHI TEPPEI

The Chef's Recommendations

Switched from Being a Chef Specializing in Japanese Cuisine to a Sake Professional

He was born in Oita, Japan in 1975. While he was originally trained as a chef specializing in Japanese cuisine, his eyes were opened to Japanese sake as well when he tried sake named Tatsuriki at a neighborhood sake shop. He took a license of sake sommelier, and his frequent interactions with sake brewers resulted in an obsession with sake. At first, he was a constant customer of [Washubar Kuri], and later he was employed at its sister shop in Shinbashi. He has been manager of [Washubar Kuri] since October 2012 where he is both a sake sommelier and chef.

竹内　徹平TAKEUCHI TEPPEI

Organ organ（オルガン） Ogikubo, Tokyo French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

紺野　真KONNO MAKOTO

The Chef's Recommendations

The encounter with natural wine greatly influenced his restaurant's core principles after setting out on his own

He was born in Tokyo in 1969. He went to America during his schooling days, and an experience at a part-time job in a restaurant gave him the motivation to enter this industry. He returned to Japan when he was 29, and pursued further training at a cafe in Harajuku, and the bistro "Au Rendez-Vous" in Chitose-Funabashi. During his training, he encountered natural wine and found himself spellbound by its great flavor. He set out on his own in 2005 and opened "uguisu" in Sangenjaya. In 2011, he opened his second shop, "organ", as its owner.

紺野　真KONNO MAKOTO

Trattoria Siciliana Don Ciccio トラットリア　シチリアーナ・ドンチッチョ Shibuya East Exit/Miyamasuzaka, Tokyo Italian,Italian/French / Italian / Wine

石川　勉ISHIKAWA TSUTOMU

The Chef's Recommendations

His love of the film The Godfather brought him to Sicily

Tsutomu Ishikawa is a native of Iwate prefecture, born in 1961. After coming to Tokyo, he began down the path towards becoming a chef at the age of 19. Also a big fan of The Godfather, he headed to Palermo in Sicily. After that, he also spent 3 years training in Firenze and Bologna before returning to Japan. After working in restaurants such as Cucina Hirata and La Benzina, he became independent in 2000 at Trattoria da Tommasina. In 2006, that restaurant closed, and Chef Ishikawa opened Trattoria Siciliana Don Ciccio in the same year.

石川　勉ISHIKAWA TSUTOMU

RUTH'S CHRIS STEAK HOUSE RUTH’S　CHRIS　STEAK　HOUSE Kasumigaseki, Tokyo Steak,Yakiniku/Steak

野口　尊文NOGUCHI TAKAFUMI

The Chef's Recommendations

Fascinated by American cuisine, our chef seeks out traditional flavors

Born in 1967 in Tokyo, he realized how interesting cookery could be during a part-time job at a steak house. He later went to work full time for another steak restaurant in Aoyama. After that, to expand his repertoire, he gained experience in Italian, French, and other culinary styles, before being hired as the chef of a Texan-style restaurant in Yotsuya at the age of 30. At that time realized the depth of American cuisine, and afterwards traveled to LA to work as chef for the Consulate-General in California. After returning to Japan, he polished his skills as the chef of a number of restaurants, and became our chef here at Ruth's Chris Steak House in 2013.

野口　尊文NOGUCHI TAKAFUMI

Ostu オストゥ（Ostu） Shinjuku Station South Exit/Yoyogi, Tokyo Italian,Italian/French / Italian / Wine

宮根　正人MIYANE MASATO

The Chef's Recommendations

An unexpected 5 years in Piedmont guided him for the future

He was born in Saitama prefecture in 1974. After graduating from culinary school, he devoted himself to training at various Italian restaurants in Tokyo, such as the famous "Antonio," and then went to Italy. Most of his time there was spent in Barolo, Piedmont, at the restaurant "Locanda nel Borgo Antico" After returning to Japan, he opened "Ostu."

宮根　正人MIYANE MASATO

Yakitori Abe やきとり阿部 Meguro, Tokyo Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Wine

阿部　友彦ABE TOMOHIRO

The Chef's Recommendations

From Italian food to yakitori, he closed his own shop to train at a famous restaurant

He was born in Niigata prefecture in 1984. After graduating from culinary school, he began his culinary career as a chef at "Kihachi". When he was just 23 years old, he opened an Italian dining restaurant in Akabane, but a turning point suddenly reached him. While he was casually imagining his future, what surfaced clearly in his head was, as he says, "The image of a yakitori (grilled chicken) craftsman standing diligently in front of a small grill." He worked as an apprentice at "Torishiki" when he was 28. After about a year and a half years of training, he opened "gallus" in June 2013 and has been in charge of it since then.

阿部　友彦ABE TOMOHIRO

Mardi Gras マルディグラ Shimbashi/Shiodome, Tokyo French,Italian/French / French / Wine

和知　徹UCHI TOORU

The Chef's Recommendations

Experiences in France serving as a source of encouragement for his present self

He was born in Awaji Island in Hyogo prefecture in 1967. After graduating from high school, he enrolled into Tsuji Culinary Institute. He spent half of the following year studying at a French school, and the remaining half of the year working at a restaurant with one Michelin star in Burgundy. After returning to Japan, he entered "Restaurant Hiramatsu", and studied at its Paris restaurant with one Michelin star during his time there. After returning to Japan, he took on the role as the head chef of "Apollinaire", a restaurant affiliated to Hiramatsu. After leaving the restaurant, he became the head chef of "Grape Gumbo" in Ginza in 1998, and worked there for three years. He set out on his own to open his own shop in 2001.

和知　徹UCHI TOORU

Sushiya-no Uokin Ebisu Branch 鮨屋のうおきん恵比寿店 Ebisu, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

山本　徹YAMAMOTO TORU

The Chef's Recommendations

He is the chief chef who plays an important role to support the kitchen at the Ebisu branch that can develop the potential of Uokin group.

He was born in 1965 in Yokohama City, Kanagawa Prefecture. He was influenced by cooking programs on TV and naturally became enchanted with cooking. At 15, he joined a Japanese restaurant in Tokyo and learned the basics of Japanese cuisine intensively for six years. Thereafter, he gained experience at a restaurant featuring Kushiyaki (spit-grilled dishes) and large plates and at a Japanese restaurant in Ebisu. Finally he joined Uokin Co., Ltd. in 2008. He refined his skills at the main store of the Uokin group and finally assumed position of chief chef at Sushiya-no Uokin Ebisu Branch.

山本　徹YAMAMOTO TORU

La BOMBANCE ラ・ボンバンス　La　BOMBANCE Nishi-Azabu, Tokyo Japanese Sosaku (creative),Japanese / General / Sake

渡邊　直博WATANABE NAOHIRO

A meeting with Chef Okamoto at Fujidaya, here in the world of cuisine he's longed after since childhood

Born in 1978 and coming from Yamanashi, his father was a cook of Japanese cuisine and because of this he had an interest in food from an early age, leaping into the world of cuisine when he graduated from high school. Building up his skillset at small restaurants, hotels, Japanese restaurant inns, and the like, he then spent three and a half years at Fujidaya, meeting with owner Okamoto at that time. From the start-up of La BOMBANCE in 2004, he's been in the kitchen as head chef.

渡邊　直博WATANABE NAOHIRO

Okonomiyaki Monjayaki Asakusa Tsurujiro お好み焼もんじゃ焼浅草つる次郎 Asakusa, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)

浜田　圭二HAMADA KEIJI

An encounter with subtle yet profoundly complex Japanese cuisine

His fascination with the delicate yet complex flavors of the Japanese cuisine he encountered during his part-time job at a Japanese restaurant led him down the path to becoming a chef. He studied pure, authentic Japanese cuisine before coming to work with us. Our establishment serves not only okonomiyaki and monjayaki (savory pancakes with fillings), but also full course meals that bring genuine Japanese cuisine to life. He cooks each day with the belief that he should pour his all into every meal he makes.

浜田　圭二HAMADA KEIJI

Ginza Fujita 銀座　藤田 Shimbashi/Shiodome, Tokyo Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi

藤田　一休FUJITA IKKYU

The Chef's Recommendations

Our chef stays true to the fundamentals of cuisine, while continuing to challenge himself with new dishes

Born in 1968 in Tokyo. After five years of experience at Japanese-style restaurants in Yushima, he wanted to learn about sushi, so he went to work for Sushidokoro Midoriyama in Toranomon. After that he got some experience in Western-style food, and he was selected to become head chef at the age of 29. After that he worked as head chef for over ten years. He opened Fujita in September of 2010. "I want change up my dishes as much as possible while staying true to the basics," he told us while wracking his brains to come up with ways to delight his guests however he can. He also holds a cooking class on Saturdays. There he diligently teaches the fundamentals of cooking.

藤田　一休FUJITA IKKYU

Sushi Fujita 鮨　ふじ田 Ginza, Tokyo Sushi,Japanese / Sushi

藤田　真一郎FUJITA SHINICHIRO

The Chef's Recommendations

Our chef is the 3rd generation son of a family married to the world of cuisine

Our chef was born on June 11th, 1979, in Yokohama City. He's been interested in cooking since childhood, and always dreamed of having a job in the world of to cuisine. Although they were already retired, both his father and grandfather had been chefs, and he felt himself strangely drawn to the profession and nothing else. He obtained his chef's license in high school and went on to culinary school afterwards. Upon graduation, he trained at a sushi shop before going to work at the sushi restaurant of a large-scale foreign-owned hotel. In the summer of 2014, he realized his dream of opening a restaurant in the Ginza with Sushi Fujita, where he works to this day.

藤田　真一郎FUJITA SHINICHIRO

Sakanaya Ichiba Shokudo さかなや　市場食堂 Kitasenju, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)

中島　郭子NAKAJIMA HIROKO

Wishing to give everyone a taste of fish from a marketplace store

Helping out in the restaurant her parents managed ever since she was young, she developed an interest in preparing food and providing service. Afterwards, she gained experience from various businesses, and opened Sakanaya, a company store with her older brother who works at the market.

中島　郭子NAKAJIMA HIROKO