161 - 180 of 653 chefs
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Hitori Shabu Shabu Nanadaime Matsugoro
ひとりしゃぶしゃぶ七代目松五郎
- Akasaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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百瀬 和輝Kazuki Momose
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Mr. Momose brings people joy through shabu-shabu. A chef that continues to pursue new forms of Japanese cuisine.
While working at the affiliated restaurant Kuriya Nanadaime Matsugoro, he was appointed to be in charge of Hitori Shabu Shabu Nanadaime Matsugoro. He has spent much of his career as a chef honing his skills in the Nanadaime Matsugoro group. He is now managing a new style of restaurant based on his desire for customers to casually enjoy shabu-shabu, which lets them fully enjoy A4 and A5-ranked matured black Wagyu beef.
百瀬 和輝Kazuki Momose
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Kanda no Niku Bar RUMP CAP Kanda Branch
神田の肉バル RUMP CAP 神田店
- Kanda, Tokyo
- Steak,Yakiniku/Steak / Japanese Beef Steak / American / General
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Sushi Amano Watari
すし 天の渡
- Nishi-Azabu, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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天野 大介Daisuke Amano
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Mr. Amano fascinates with his skillful style of courses, using Edo-mae techniques and its own unique twist.
He was born in 1976 in Tokyo. Owner of Sushi Amano Watari. As a child, he often went to his father's family home in Nishi-Izu, where he became familiar with the delicacies of the mountains and sea. His naturally growing interest in food and cooking led him to a professional career. After training at a sushi restaurant in Nishiogikubo, he participated in the opening of Sushi-sen in Jiyugaoka in 2000. As a manager, he developed it into a popular restaurant, and in 2011, he moved to the Nishi-Azabu branch. In 2021, he opened his current restaurant in Nishi-Azabu, where he got the opportunity. He demonstrates the culmination of his career as a sushi chef with warm hospitality.
天野 大介Daisuke Amano
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Yakumo Hashimoto
八雲はし元
- Nishi-Azabu, Tokyo
- Japanese,Japanese
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橋元 健Ken Hashimoto
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A chef bringing the taste of Naniwa, Osaka, where culinary culture flourished, to the Kanto region.
Mr. Hashimoto is a native of Toyonaka City in Osaka. He has been interested in cooking ever since he was young and was brought up in an environment where he had many chances to encounter food. At his part-time job in a restaurant, he saw professionals at work with his own eyes and was determined to go down the path of cooking. He polished his skills at the famous Osaka restaurant Naniwa Kappo Kigawa to become a chef. He worked as head chef at the Nishiazabu Kappo restaurant Niko, and for 5 consecutive years, gained a Michelin 1-star rating. Mr. Hashimoto also enjoys eating food, and his witty talking style and warm character add so much to the already richly flavored food.
橋元 健Ken Hashimoto
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Nihon Yakiniku Hasegawa Bettei Ginza
日本焼肉はせ川 別亭 銀座店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
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山田 幸隆Yukitaka Yamada
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Collaboration of Japanese cuisine and Yakiniku, composed of Japanese cuisine techniques.
Mr. Yamada is from Chiba. After graduating from a local high school, he started working at a Kappo (Japanese-style cooking) restaurant in Asakusa, Tokyo. He honed his skills at famous restaurants and hotels in Tokyo. At 30, he was appointed head chef at a long-established Kappo restaurant in Roppongi. He continued to serve as a head chef at various restaurants, including sushi and Kaiseki (traditional multi-course meal) restaurants, further refining his expertise. In 2019, he joined Nihon Yakiniku Hasegawa. In 2022, he became a head chef at the opening of Nihon Yakiniku Hasegawa Bettei Ginza.
山田 幸隆Yukitaka Yamada
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Aged Wagyu Steak Grilled Aging Beef Kanda Awajicho Branch
熟成和牛ステーキグリルド エイジング・ビーフ 神田淡路町店
- Kanda, Tokyo
- Dining Bar,Dining bar / Hamburger Steak / Steak / American
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Chinese Restaurant RAIKA shi kun shi so
中国料理 礼華 四君子草
- Hibiya/Yurakucho, Tokyo
- Shanghai,Chinese / General / Szechuan / Shanghai
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木村 旭Akira Kimura
The Chef's Recommendations -
Mr. Akira Kimura enchants his guests with Nouvelle Chinois cuisine and natural vegetarian courses.
Mr. Akira Kimura, the master chef of RAIKA shi kun shi so, was born in Tokyo in 1977. Fascinated by a Chinese chef on a TV cooking show, he decided to become a professional chef. He honed his skills at the restaurant Tsukushiro and Tokyo Dome Hotel in Tokyo, then joined RAIKA. After actively working as the master chef at RAIKA Shinjuku-gyoen branch, he took the current position when the hibiya branch opened in the spring of 2018. His Nouvelle Chinois cuisine has earned a solid reputation. Moreover, as a nutritional herbalist, he offers vegetarian courses that bring out the power of plants. His dishes created by his matured skills attract guests from Japan and abroad.
木村 旭Akira Kimura
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Sangubashi IBUSANA
参宮橋いぶさな
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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岡崎 安統Yasunori Okazaki
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Meat chef who entered the world of meat cuisine and has continued to make an effort with a focus on meat.
Mr. Okazaki was born in 1979 in Tokyo. A regular customer who used to go to his parents' sushi restaurant was the owner of a yakiniku restaurant. The owner offered him a job at his restaurant. Because he was always a fan of meat, he readily agreed. After graduating from high school, he joined the restaurant, marking the full-blown start of his career. Since then, he has mastered yakiniku cuisine and has been dedicated as a meat professional for more than 20 years. In 2021, he joined IBUSANA and now works hard as a meat chef.
岡崎 安統Yasunori Okazaki
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Le Ciel
Le Ciel
- Kunitachi, Tokyo
- French,Italian/French / French
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荻原 哲哉Tetsuya Ogiwara
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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
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LE BOURGUIGNON
LE BOURGUIGNON
- Nishi-Azabu, Tokyo
- French,Italian/French / French
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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
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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
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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)
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福嶋 優太Yuta Fukushima
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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
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FLOWER WALL MONE
FLOWER WALL MONE
- Shinjuku-Sanchome, Tokyo
- Italian,Italian/French / Italian / Western Sosaku (creative cuisine) / Parfait
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松島 昭博Akihiro Matsushima
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Mr. Matsushima offers dishes from his experience in Italian and French cuisine.
He was born in 1987 in Tokyo. His earliest experience in the food and beverage industry was at a restaurant where he worked through an introduction by a relative. He started his career as a chef at an Italian restaurant. After that, he entered a French restaurant and further brushed his skills. After studying at restaurants of various genres, he joined FLOWER WALL MONE in June 2023. Currently, he is supervising the kitchen operations.
松島 昭博Akihiro Matsushima
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Tarikino Kappou
他力野割烹
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Wine / Sake
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他力野 慶太Keita Tarikino
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Challenging the Shuhari (follow the rules, break the rules, transcend the rules) of Japanese cuisine, Mr. Tarikino fascinates guests with various "freshly prepared" dishes that embrace the seasons.
He was born in 1974 in Nagasaki. Attracted by the way a chef finishes skewers behind the counter at a yakitori restaurant in his hometown, he decided to pursue a career in the culinary field. After training at kappou and Japanese restaurants in Nagasaki City, he studied at a Japanese restaurant in Yokohama City. Then, he got to work with the Ukai Group and became the head chef at kappou ukai in Ginza Roppongi. As the culmination of his efforts, he founded his current restaurant in July 2022 and became independent. Serving dishes at the counter, which is his starting point, he serves " freshly prepared" dishes with creative and unique arrangements.
他力野 慶太Keita Tarikino
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Ginza Seiten
銀座 青天
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Steak
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青木 祐一Yuichi Aoki
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Mr. Aoki offers a relaxing experience with quality flavors that make you want to eat every day.
He was born in 1967 in Ibaraki. Interested in cooking from an early age, he decided to become a chef when he was in high school. After 20 years of training at a famous restaurant in Tokyo, he honed his skills under the supervision of a master chef who appeared on "Ryori no Tetsujin" (Iron Chef) and continued to further his training. Later, he worked as the head chef at Okahan, owned by Shinbashi Kanetanaka, a long-established Japanese restaurant, where he gained a wide range of experience. By chance, he was involved in the launch of Ginza Seiten and became the head chef when it opened on February 14, 2024.
青木 祐一Yuichi Aoki
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Kuma no yakitori cocoro
熊の焼鳥cocoro
- Shinjuku-Sanchome, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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安保 大樹Taiki Anbo
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Mr. Anbo uses his cultivated skills to bring out the best of the finest ingredients.
He was born in 1998 in Kyoto. At 16, he entered the world of food and drink. He worked at Japanese restaurants, tempura specialty restaurants, and izakayas (Japanese-style pubs), mainly in Kyoto Prefecture. He has acquired skills as a chef and an observant eye for identifying ingredients. Currently, he is a chef at cocoro. He uses his cultivated techniques to bring out the charm of the finest ingredient, the "ultimate chicken."
安保 大樹Taiki Anbo
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Shibuya Gyumon
渋谷 牛門
- Shibuya South Exit, Tokyo
- Halal,Global/International / Yakiniku (grilled meat) / Horumon (offal meat) / Makgeolli
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タナさんTana
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A pioneer of halal yakiniku, receiving huge acclaim from Muslims living in and visiting Japan.
Mr. Tana was born in 1972 in Bangladesh. For many years, he has been in charge of the kitchen of Shibuya Gyumon, which provides yakiniku with halal-certified ingredients and cooking methods for Muslims. To serve halal food, he has studied thoroughly by taking classes and ordering books written in Bengali, his native language. As a pioneer in providing halal food in Japan, he also focuses on guidance to the staff working together in the restaurant's kitchen.
タナさんTana
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Ristorante ACQUA PAZZA
リストランテ アクアパッツァ
- Gaienmae/Aoyama-Itchome, Tokyo
- Italian,Italian/French / Italian
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日髙 良実Yoshimi Hidaka
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A pioneer who went to Italy to introduce Italian cuisine to Japan.
Born in Hyogo Prefecture in 1957. After training at [Alain Chapel], a French restaurant inside Kobe Portopia Hotel, he decided to work towards mastering Italian cuisine. He was one of the first people to go to Italy with the aim of studying Italian cuisine. Throughout his three years of study, he came to realize that the charm of Italian cuisine lies in regional foods. With this in mind, he studied at 14 different restaurants all across the country. In 1990, he opened this restaurant, naming it after the dish that impressed him the most during his studies.
日髙 良実Yoshimi Hidaka
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Funachu Asakusa-hanakawado Branch
鮒忠 浅草花川戸店
- Asakusa, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Unagi (eel)
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瀬谷 重勝 Shigekatsu Seya
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As he built his career, Mr. Seya chose to become a professional chef to utilize the skills and sensitivities he had cultivated.
He was born in 1976 in Chiba. When he was in high school, he worked part-time at Funachu, which led him to pursue a career as a chef. At first, it was just a job, but as he learned culinary skills, he became fascinated with the depth of cooking, and 30 years passed. Currently, he is fully demonstrating his experience and passion at the Funachu Asakusa-hanakawado branch, which opened in May 2018.
瀬谷 重勝 Shigekatsu Seya
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Unagi Fujita Shirokanedai Branch
うなぎ 藤田 白金台店
- Shirokane/Shirokanedai, Tokyo
- Japanese,Japanese / Unagi (eel)
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藤田 将徳Masanori Fujita
The Chef's Recommendations -
Raised in an environment with eel around him from birth, he handles them earnestly as a chef.
Born in 1973 in Hamamatsu, Shizuoka. Eldest son of Shigeyoshi Fujita, 3rd generation owner of [Unagi Fujita]. Entered the restaurant world immediately after graduating high school. Worked as a manager in a large-scale restaurant with 300 seats and 100 staff members. Built up 4 years of experience, including working abroad. Joined [Unagi Fujita] in 1996. Learned the processes of putting eel on skewers, cutting up whole eel, and grilling them over the course of 13 years. Appointed representative director in 2009, and concurrently worked in direct sales department. Opened a branch location in front of Hamamatsu Station in 2011. The Shirokanedai branch opened in 2016, and is managed jointly with the hostess and his older sister.
藤田 将徳Masanori Fujita
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