Tokyo Chef search result : Page 4

Asakusa Shokudo Motomatsu 浅草食堂　元松 Asakusa, Tokyo Japanese,Japanese / General / Unagi (eel) / General

せつSetsu

A chef who supports a wide range of menu, Japanese food and Chinese cuisine.

After a long career as a chef mainly in Tokyo, Mr. Setsu joined his current company in 2024. He is now a member of the kitchen staff at Asakusa Shokudo Motomatsu. As a chef specializing in a wide range of genre-less dishes, he supports the diverse menu of Motomatsu, including Japanese and Chinese cuisine.

せつSetsu

REST3art REST3art Sugamo, Tokyo Italian,Italian/French / General / Italian / Others

米島　正治Shoji Yonejima

The out-of-the-box cuisine is a culmination of the skills and knowledge that Mr. Yonejima has cultivated in the food and beverage industry.

He was born in 1973 in Fukagawa and grew up in Nihonbashi. As a genuine Tokyo native from three generations, he is very friendly. A part-time job as a student led him to the world of food and beverage at the age of 16. After studying cooking and service at various restaurants in Tokyo, including ZEST and KIHACHI Italian, he became independent at 30. In 2003, he opened Rest Rest Rest in Sugamo, his mother's hometown. In 2023, it was relocated to Sugamo Jizou-dori Shopping Street and reopened as REST3art (Restart). He offers creative cuisine that is not bound by the framework of Italian cuisine.

米島　正治Shoji Yonejima

Shiba KOSO 芝KOSO Shibakoen/Tokyo Tower, Tokyo Steak,Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Wine

狩野　義忠Yoshitada Kano

Mr. Kano offers the utmost taste of prime Japanese Wagyu beef with abundant experiences in both Western and Japanese cuisine.

He was born in 1979 in Tokyo. He is the head chef of Shiba KOSO. Fascinated by the taste and elegant appearance of dishes prepared by professional chefs, he entered the culinary world. While honing his wide-ranging cooking skills at Western-style restaurants in Tokyo, he also visited Kyoto to eat at Japanese restaurants and learned how to combine ingredients and arrange them beautifully. In 2009, he joined "Niku no Sushiya GINZA KOSO", serving Wagyu beef dishes. Since then, he has been dedicated to Wagyu beef. For his skill, he was appointed as the head chef of the current restaurant, KOSO's main branch. He entertains guests from Japan and abroad with a wide variety of meat dishes and seasonal dishes.

狩野　義忠Yoshitada Kano

Shinjuku Kotegaeshi 新宿こてがえし Shinjuku-Sanchome, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

番場Banba

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.

番場Banba

Kyushu Meat Club Kyushu Meat Club Shinjuku-Sanchome, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

寺山　耕平Kohei Terayama

Mr. Terayama brings smiles to many people's faces with the "deliciousness" he is fascinated by.

He was born in 1983 in Nagasaki. A part-time job as a student led him to enter the culinary world, where he was employed at a yakiniku restaurant. While learning about quality meat, he became more deeply interested in cooking and enrolled in a culinary school. After graduation, he trained at a Japanese restaurant, honing his techniques before joining a renowned yakiniku restaurant in Fukuoka, where he thrived for 7 years as head chef. Despite receiving offers from various establishments, he moved to Tokyo and became involved in the opening of Kyushu Meat Club, where he now serves as head chef.

寺山　耕平Kohei Terayama

RUSTEAKS RUSTEAKS Hiroo, Tokyo Steak,Yakiniku/Steak / Californian Cuisine / Steak / Wine

加藤　良介Ryosuke Kato

Maximizing the potential of meat and pursuing the ideal meat dish.

Mr. Ryosuke Kato was born in Tokyo. After graduating from school, he worked at a hotel in Tokyo, where he studied service and then honed his skills in French and Italian restaurants. Specializing in international fusion cuisine, he came to specialize in meat dishes after becoming independent. In 2015, he opened RUSTEAKS in Hiroo. He has been involved in various producing businesses up to the present.

加藤　良介Ryosuke Kato

Sakura Cafe & Restaurant Ikebukuro サクラカフェ＆レストラン池袋 Ikebukuro West Exit, Tokyo Bistro,Italian/French / Mediterranean / International/Fusion / Beer

野原　隆代Takayo Nohara

She naturally entered the cooking field as she was brought up in the environment where [creating things] was familiar.

She was born in Saitama prefecture. As her parents lived by making things, she was vaguely feeling that she would also have a job to create things, since she was a child. As her grandparents were farmers, she was always surrounded by fresh ingredients such as rice, vegetables, and eggs, and naturally entered the cooking field. After training for 7 years at a restaurant in Haneda Airport, which is operated by a trading company affiliated to an airline company, she entered [Sakura Cafe & Restaurant Ikebukuro].

野原　隆代Takayo Nohara

JB the DINING BAR JB the DINING BAR Tachikawa, Tokyo Teppanyaki,Yakiniku/Steak / Italian / Steak / Western Teppanyaki (iron griddle grilling)

内野Uchino

A career change motivated by a passion for food. The skilled chef whose techniques have been refined through experiences both in Japan and overseas.

Ms. Uchino was born in Tokyo. Originally working in the fashion industry, she decided to make a career change because of his high interest in food, so she knocked on the door of a French restaurant. She then went to Italy for further training to deepen her insight as a chef. After returning to Japan, she worked at an Italian restaurant in Tokyo, acquiring skills in everything from main courses to desserts. Currently, she works as a chef at JB the DINING BAR.

内野Uchino

Teppanyaki Steak SUN SHO 鉄板焼　ステーキ　SUN　SHO Akasaka, Tokyo Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

田中　裕子Hiroko Tanaka

Ms. Tanaka's enjoyment of cooking and tasting food is the starting point of her career as a chef.

She was born in Osaka. Her love for cooking has already developed since she was in elementary school, and she served the same menu to her family whenever she had cooking classes in home economics. She also loved to eat. After graduation, she entered the restaurant industry and has been constantly involved with restaurants ever since. Having attended culinary school, she has worked as the proprietress of a sushi restaurant and a restaurant. She also worked at a teppanyaki restaurant in Roppongi and aspired to open her own restaurant someday. Then, she opened Teppanyaki Steak SUN SHO in 2015 as the owner-chef.

田中　裕子Hiroko Tanaka

Asakusa GYUUNA Yadoki 浅草 GYUUNA やどき Asakusa, Tokyo Japanese,Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Gyutan (beef tongue)

松本　彪雅Hyoga Matsumoto

Mr. Matsumoto's goal is to make the restaurant a place where guests can experience the essence of Japanese spirit along with Asakusa's culture.

He has been demonstrating his skills as the head chef at Asakusa GYUUNA Yadoki, which opened on July 14, 2024. The restaurant's concept is "a restful space like an inn and authentic Japanese cuisine." He pursues heartwarming cuisine using traditional techniques and Japan's rich bounty to create a Japanese restaurant unique to Asakusa.

松本　彪雅Hyoga Matsumoto

Kuroge Wagyu Yakiniku Shiro ka Kuro 黒毛和牛焼肉　白か黒 Nishi-Shinjuku, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Bibimbap / Beer

兒玉　宇則Hironori Kodama

Mr. Kodama is a chef filled with a deep love for wagyu who brings out the best in meat with skill and passion.

He was born in 1984 in Hokkaido. At the age of 30, he reevaluated his life and decided to pursue a career as a chef, driven by the desire to show his child a father to be proud of. His journey began with the fond memories of enjoying wagyu sukiyaki with his grandfather. With a deep love for meat, he is dedicated to sharing the deliciousness of wagyu with as many people as possible, refining his skills every day. His sincere approach to ingredients and the passion he pours into every dish resonate with many. He is committed to offering dishes that fully bring out the allure of wagyu, pushing forward each day.

兒玉　宇則Hironori Kodama

Ippin Yakitori Kushikatsu Oden Taishu Izakaya Hirokatsu Shibuya Dogenzaka Branch 一品焼鳥串カツおでん大衆居酒屋ひろかつ渋谷道玄坂店 Dogenzaka/Shinsen, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian cuisine.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.

小俣　卓也Takuya Omata

Tabehoudai Sukiyaki Jyuniten Hiroo 食べ放題　すき焼き十二天　広尾 Hiroo, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Sake

高堰　晴信Harunobu Takaseki

After going through Japanese and Western cuisine, Mr. Takaseki stepped into the world of meat.

He was born in 1993 in Akita. After 3 years of experience at a Kappo and Japanese restaurant in Saitama from 18, he went to a Mediterranean restaurant in Tokyo. He also worked as head chef at its affiliated wine bar for four and a half years. After about two years of experience in Italian and French, he joined his current company. He served as sous chef of The INNOCENT CARVERY in the Shinmaru Building for four years. At the same time, he served as the assistant chef for about two years at Marunouchi Sukiyaki Jyuniten. Then, with the opening of Sukiyaki Jyuniten Hiroo, he became its head chef.

高堰　晴信Harunobu Takaseki

Osaka Teppanyaki Tetsuju 大坂鉄板焼　鉄十 Ginza, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

水野　大志Taishi Mizuno

Creating an extraordinary time for guests with exceptional cuisine in a special space.

Growing up watching the backs of his parents, who ran a skewer restaurant, Mr. Mizuno naturally became a chef. Since joining Tetsuju, an Osaka iron-griddled cuisine restaurant, at 18, he has devotedly gained experience on this path and a wide range of knowledge. He offers a memorable dining experience where diners can enjoy high-quality ingredients and the scenery of Ginza as he continues to hone their technique of bringing out the best of the ingredients. Guests are charmed by his genuine hospitality.

水野　大志Taishi Mizuno

Nihonbashi Tamai Muromachi Branch 日本橋　玉ゐ　室町店 Mitsukoshimae, Tokyo Seafood,Japanese / General

市川　清三Kiyomi Ichikawa

With his experience in Japanese cuisine, Mr. Ichikawa joined the Nihonbashi Tamai Muromachi Branch.

He trained at a Japanese and vegetarian restaurant from April 1975 and at a tempura restaurant from January 1983. And then after working at a hotel and an airport restaurant, he joined Nihonbashi Tamai in 2012. Currently, he works as the head chef at Nihonbashi Tamai Muromachi Branch.

市川　清三Kiyomi Ichikawa

Ayakaritai あやかり鯛 Yushima, Tokyo Local Japanese,Japanese / General / Local Japanese Cuisine / Sake

大山　和樹Kazuki Oyama

Mr. Oyama wants to provide guests with the best pairing of dishes and sake.

He was born in Kanagawa. Influenced by his mother, who was good at cooking, he aimed to be a chef from a young age. After gaining experience in various genres, including Japanese food, he became a head chef at the same time as joining Ayakaritai in 2019. He is also in charge of the Washuya, which operates within the restaurant. As a result, the restaurant has a solid reputation for sake and food pairings, which is highly regarded by many of its regular customers who are sake lovers.

大山　和樹Kazuki Oyama

Shin-Okubo Kankoku Yokocho Hongdaepocha 新大久保韓国横丁　ホンデポチャ Okubo, Tokyo Korean,Other Asian / Korean / Makgeolli

ソンスキSonsuki

Offers dishes that suit Japanese tastes while respecting authentic Korean flavors.

She was born in 1959 in Busan. Came to Japan after working as a chef in Korea for a long time. She joined the kitchen at the opening of the Hongdaepocha Shin-Okubo main branch. Since then, she has worked at a total of 13 branches. Since January 2021, she has been serving dishes that suit the Japanese people's tastes yet still respects the authentic Korean flavor at Shin-Okubo Kankoku Yokocho Hongdaepocha.

ソンスキSonsuki

Sushi Miyako 鮨みやこ Nishi-Shinjuku, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

五十嵐　介一Keiichi Igarashi

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.

五十嵐　介一Keiichi Igarashi

Yakitori Kemuri [Sake specialty store] 焼き鳥けむり【日本酒専門店】 Shinjuku East Exit/Kabukicho, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Sake

池原　慎太郎Shintaro Ikehara

Mr. Ikehara aims to make people want to visit the restaurant daily with his delicious skewers and friendly service.

He was born in 1994 in Okinawa and is currently working at Yakitori Kemuri. He is conscious not only of creating an appealing menu that makes the most of tasty chicken skewers but also of providing friendly service. He aims to create a restaurant with a familiar atmosphere that makes people want to visit regularly.

池原　慎太郎Shintaro Ikehara

Monzen-nakacho Koshitsu Yakiniku ROYAL 門前仲町　個室焼肉　ロイヤル Monzen-Nakacho, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

横田　工Takumi Yokota

Offering people a "special experience" through a dedication to food and ambiance.

Mr. Yokota has a career as a restaurant chef in Tokyo, bringing pleasant times to many guests through his culinary skills. He is currently working as a chef at Koshitsu Yakiniku Royal. It's a restaurant that pays attention to details, from ingredient selection to the ambiance, to deliver a "special experience." Located in front of Monzen-nakacho Station, it provides moments that satisfy the heart.

横田　工Takumi Yokota

Restaurant ranking

Browsing history

Asakusa Shokudo Motomatsu

A chef who supports a wide range of menu, Japanese food and Chinese cuisine.

REST3art

The out-of-the-box cuisine is a culmination of the skills and knowledge that Mr. Yonejima has cultivated in the food and beverage industry.

Shiba KOSO

Mr. Kano offers the utmost taste of prime Japanese Wagyu beef with abundant experiences in both Western and Japanese cuisine.

Shinjuku Kotegaeshi

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

Kyushu Meat Club

Mr. Terayama brings smiles to many people's faces with the "deliciousness" he is fascinated by.

RUSTEAKS

Maximizing the potential of meat and pursuing the ideal meat dish.

Sakura Cafe & Restaurant Ikebukuro

She naturally entered the cooking field as she was brought up in the environment where [creating things] was familiar.

JB the DINING BAR

A career change motivated by a passion for food. The skilled chef whose techniques have been refined through experiences both in Japan and overseas.

Teppanyaki Steak SUN SHO

Ms. Tanaka's enjoyment of cooking and tasting food is the starting point of her career as a chef.

Asakusa GYUUNA Yadoki

Mr. Matsumoto's goal is to make the restaurant a place where guests can experience the essence of Japanese spirit along with Asakusa's culture.

Kuroge Wagyu Yakiniku Shiro ka Kuro

Mr. Kodama is a chef filled with a deep love for wagyu who brings out the best in meat with skill and passion.

Ippin Yakitori Kushikatsu Oden Taishu Izakaya Hirokatsu Shibuya Dogenzaka Branch

Trained at various types of restaurants, including Japanese and Italian cuisine.

Tabehoudai Sukiyaki Jyuniten Hiroo

After going through Japanese and Western cuisine, Mr. Takaseki stepped into the world of meat.

Osaka Teppanyaki Tetsuju

Creating an extraordinary time for guests with exceptional cuisine in a special space.

Nihonbashi Tamai Muromachi Branch

With his experience in Japanese cuisine, Mr. Ichikawa joined the Nihonbashi Tamai Muromachi Branch.

Ayakaritai

Mr. Oyama wants to provide guests with the best pairing of dishes and sake.

Shin-Okubo Kankoku Yokocho Hongdaepocha

Offers dishes that suit Japanese tastes while respecting authentic Korean flavors.

Sushi Miyako

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

Yakitori Kemuri [Sake specialty store]

Mr. Ikehara aims to make people want to visit the restaurant daily with his delicious skewers and friendly service.

Monzen-nakacho Koshitsu Yakiniku ROYAL

Offering people a "special experience" through a dedication to food and ambiance.