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1741 - 1760 of 1843 chefs

Chef's

シェフス(CHEF'S)

  • Shinjuku-Gyoen, Tokyo
  • Shanghai,Chinese / General / Shanghai / Wine

南 俊郎MINAMI TOSHIRO

Inspired by the flavor of "Chef's", a young talent asked to be taught

Minami was born in Tokushima Prefecture in 1983. After graduating from university, he studied Chinese cuisine at Tsuji Culinary Institute. Afterwards, he apprenticed at "Kuushin", a famous restaurant in Osaka . At the age of 26, attracted by its simple yet delicious food, he began working at Chef's. At the time it was called "Renge", and he gained experience under the restaurant's owner Eishun Nishioka. After two years he became the restaurant's head chef. While holding on to the traditional flavors of this famous establishment, he continues to strive in earnest to discover new flavors.

南 俊郎MINAMI TOSHIRO

Gyutan Sumiyaki Rikyu Chuodori

牛たん炭焼利久 中央通店

  • Sendai Station West Exit, Miyagi
  • Japanese,Japanese / Gyutan (beef tongue) / Local Japanese Cuisine / General

新保宏介SHIMBOKOSUKE

I want to cook delicious food for others to enjoy.

Having a great love for cooking since childhood, he entered the world of cuisine, and after twelve years of experience at a soba restaurant, came to Rikyu. The grilling of beef tongue may be simple but it also has depth. To serve it in its finest form, everyday he centers himself and grills for a delicate perfection.

新保宏介SHIMBOKOSUKE

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

池田 歓弘IKEDA YOSHIHIRO

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

Shitamachi Shokusai Daidokoro

下町食菜だいどころ

  • Ryogoku/Kikugawa, Tokyo
  • Japanese Sosaku (creative),Japanese / General / Cookshop / Local Sake

尾崎 行治OZAKI YUKIHARU

The Chef's Recommendations

He had a mind to open his own, cozy place.

He was born January 31st, 1954, in Okayama Prefecture's Kurashiki City. After graduating from college, Ozaki found employment in the restaurant business. After focusing on take-out for eight years, he switched to eat-in cooking, studying in the capital city for four years before finally realizing his chef's dream of owning his own restaurant. After running Mamakari for 15 years, at the age of 34, he opened Shitamachi Shokusai Daidokoro. With a wide variety of creative Japanese cuisine and daily specials on offer, he welcomes diners with a cozy and comfortable atmosphere.

尾崎 行治OZAKI YUKIHARU

Shimalabo

シマラボ

  • Hatchobori/Noboricho/Hakushima, Hiroshima
  • French,Italian/French / Wine / Western Sosaku (creative cuisine) / French

島村 光徳SHIMAMURA MITSUNORI

The Chef's Recommendations

Working part-time in restaurants during his high-school days proved to be the gateway to a culinary career

He was born in Hiroshima Prefecture on December 4th, 1972. During his high school days he worked in part time jobs at a variety of food and drink establishments and because of this experience he decided to become a chef. Aiming to become a chef in French cuisine, the most highly regarded in the world, he went to France, and at the age of 20 he graduated from the Tsuji Culinary Institute's school in France. After training in top-class hotels, he returned to France. After training in Lyon and Cannes he came back to Japan. He has been with "Mikuni Hiroshima" since it opened. Carrying on in the spirit of chef Kiyomi Mikuni, he opened "Restaurant Shimamura L'Espirit de Mikuni", which he currently operates.

島村 光徳SHIMAMURA MITSUNORI

Apicius

レストランアピシウス

  • Hibiya/Yurakucho, Tokyo
  • French,Italian/French / French / Wine

岩元 学IWAMOTO MANABU

The Chef's Recommendations

A master craftsman of French cuisine inheriting the Grande Maison tradition

He was born in Tokyo in 1959. He was influenced by a senior in his high school field hockey club who decided to go down the path of becoming a chef, so eventually he too went to culinary school. After graduation, he worked for four years at the prestigious French restaurant called "Piaget," where he built a strong culinary foundation. In 1983, he entered Apicius, and diligently studied under the wings of Chef Tokuo Takahashi, one of the most esteemed French chefs in Japan. In 1997, he became a sous chef, and then eventually moved on to his present position as head chef in 2008.

岩元 学IWAMOTO MANABU

Hinaizidori-Yakitori Maekawa

比内地鶏 maekawa

  • Ginza, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine

前川 治MAEKAWA OSAMU

The Chef's Recommendations

Since deeply enjoying chicken as a child, he headed straight on the path to being a chef.

A chef with strong roots, his father worked as head chef of Tokyo Kaikan and cooked chicken roasts on his days off. Because of his enjoyment of chicken, he set out to be a yakitori (chicken skewer) chef from the age of 19. Since leaving home he spent 20 years leading his siblings at the famous "Kushi Ginza," before opening "Hinaizidori-Yakitori Maekawa" in 2011. Since then he has only used Hyuga Dori and Nagoya Kochin chicken from the best hand-rearing farms in the country. He continues to search for new ways to use the best ingredients.

前川 治MAEKAWA OSAMU

Nepalico Komazawa branch

ネパリコ 駒沢店

  • Komazawa-Daigaku, Tokyo
  • Asia,Other Asian / Indian / Nepalese / Indian Curry

パダム デボコタPADAMU DEBOKOTA

He opened "Nepalico" with the aim of making Nepalese culture commonplace

He was born in Gorkha, Nepal in 1980, and came to Japan in 2003 in order to learn Japanese. After that, he resolved to spread the charm of Nepalese culture within Japan itself upon marrying his Japanese wife. He trained at restaurants in Tokyo, and returned to Nepal for a period of time to learn about Nepalese cuisine. In September 2010, he opened "Nepalico Shibuya branch". In March 2014, he opened "Nepalico Komazawa branch", thus spreading the charm of Nepalese cuisine further.

パダム デボコタPADAMU DEBOKOTA

Iemeshi Shushu Yuki

家めし 殊衆 豊輝

  • Shimbashi/Shiodome, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Western Homemade Meal / Shochu

佐藤 則子SATO NORIKO

Home cooking for city folk, with a down-to-earth hostess.

She was born in Tokyo in 1970. She was raised by parents who were both gourmands, and in elementary school she was determined to learn cooking. After becoming independent, she began inviting friends to her house to eat her home cooking, and this inspired her to start "Iemeshi Shushu" in 2004, specializing in home-style cooking difficult to come upon for the modern city dweller. Modest and unpretentious, she has earned the trust of the world-weary through her fine cooking.

佐藤 則子SATO NORIKO

Pub&Cafe kanayama80's

Pub&Cafe kanayama80's

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Dining Bar,Dining bar / Mexican/Central American / Pasta / General

井下 真澄ISHITA MASUMI

Our chef enjoys being engaged with his cooking, and is delighted whenever you tell him "this is delicious"

Born in September 1985 in Gifu Prefecture. He started out cooking as a part-time job, and how great he felt when his customers told him they loved his food led him down the path to becoming a chef. After two and a half years of experience working at Western-style restaurant and two and a half at an Italian restaurant, he came to work for us. He works hard every day to make this a lively and happening place to make as many people happy as he can.

井下 真澄ISHITA MASUMI

Chinese Restaurant Jukeihanten Yokohama Chukagai Shinkan

重慶飯店横浜中華街新館レストラン

  • Yokohama Motomachi/Yamashita Park, Kanagawa
  • Szechuan,Chinese / Szechuan / Chinese Tea / Tantanmen (tantan ramen)

鈴木 浩太郎SUZUKI KOTARO

A upandcoming chef of both skill and originality, blowing a fresh breeze into tradition

Born in 1975 in Kanazawa, he joined Jukei restaurants as an employee after graduating high school, was head chef at "Jukei Sanro" main branch from 2010 to 2011, and has been head chef of Jukei Yokohama Chinatown Shinkan since 2012. He took the Grand Prix "Bishokusetsu" award in the new menu exhibition at the 5th Bishokusetsu and top prize in the Peking duck category at the 6th Bishokusetsu. He exercises his ambitiousness to create original Chinese fusion dishes, adding new ingredients like "kadaif" to traditional techniques.

鈴木 浩太郎SUZUKI KOTARO

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

伊藤 孝司ITO KOJI

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

Q Ebisu

Q 恵比寿店(キュー)

  • Ebisu, Tokyo
  • Italian,Italian/French / Wine / Italian / Spanish

柳原 勇太YANAGIHARA YUTA

Our chef turned his passion for cooking into a career, and has experience in a wine variety of cuisines

He entered the world of the culinary arts out of a love of cooking. He learned the basic principles of cuisine at a Japanese-style restaurant. After that he strived to improve his skills, taking up a position at a cake shop making desserts. Today his specialty is creative dishes that cross the boundaries of different culinary styles.

柳原 勇太YANAGIHARA YUTA

Fujinomiya Wa no Shokusai Tendo

富士宮 和の食彩 天道

  • Fujinomiya, Shizuoka
  • Japanese,Japanese / Soba (noodles) / Tonkatsu (fried pork cutlet) / Sake

井出 健作IDE KENSAKU

He's been coming home to the shop where his parents cooked at since he was young.

Chef Ide was born in 1976 in Shizuoka Prefecture. Having always been good at making things and working with his hands from the time he was young, upon graduating high school, he returned home to inherit his family's soba shop. The more he learned about cooking, the more it appealed to him. He studied hard and steadily began taking on new challenges. In lieu of training elsewhere, he adopted the attitude of always challenging himself to continually learn. Continuing to preserve the flavors created by his parents while adding his own style, he works on creating new flavors he can be proud from here on into the future.

井出 健作IDE KENSAKU

Tanaka Shoten Kaiunbashidori

田中商店 開運橋通り店

  • Narita/Sahara, Chiba
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Bibimbap / Horumon (offal meat)

小倉 哲OGURA SATOSHI

Learning the joy of cooking from a Chinese chef, and its depth from a Japanese master.

Born in 1973 in Chiba Prefecture, his inspiration for pursuing this path was a Chinese chef who showed him the joy of cooking at the restaurant where he worked part-time as a high school freshman. He later became the apprentice of a Japanese chef while working at another restaurant. Although the chef was a well-rounded master who had studied abroad, he still said "Nothing beats Japanese beef." Those words made a deep impression on Mr. Ogura.

小倉 哲OGURA SATOSHI

Mond Nihonbashi

主水 日本橋店

  • Mitsukoshimae, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

森山 彰文MORIYAMA AKIFUMI

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

Ristorante Hamazaki

リストランテ 濱崎

  • Omotesando/Aoyama, Tokyo
  • Italian,Italian/French / Italian / Seafood / Wine

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

Yakiniku Restaurant Konandai Kannaien

焼肉レストラン港南台関内苑

  • Konandai/Yokodai, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Horumon (offal meat)

藤本FUJIMOTO

He started in the world of yakiniku (grilled meat) through a meeting with a friend

Chef Fujimoto, from Yokohama City, is a long serving veteran-this year is his 37th. He found employment in the yakiniku business partially through the invitation of a friend. He has devoted himself to this business ever since. Although he temporarily left Yakiniku Restaurant Konandai Kannaien, this year will mark about 13 years since his return. With yakiniku, it is hard to choose ingredients because the taste of the ingredients directly comes through. Also, everyone has different preferences, so it is extremely difficult to flavor things that suit everyone. Successfully facing this difficulty, he is building a thriving restaurant.

藤本FUJIMOTO

BIANCARA

ビアンカーラ

  • Kichijoji, Tokyo
  • Wine Bar,Bars (pubs) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine

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

300B ONE

300B ONE

  • Ikebukuro West Exit, Tokyo
  • Izakaya (Japanese tavern),Taverns / International/Fusion / Steak / Pizza

亀山 大作KAMEYAMA DAISAKU

His creative and original dishes were inspired by his experience with Japanese and Italian cuisine.

He was born in 1982 in Kyoto Prefecture. His family ran a home-cooking restaurant, so he's always had an interest in cuisine. He started with Japanese food, then switched to Italian when he left for Tokyo. He brings his unique creations to life using his mixed culinary backround.

亀山 大作KAMEYAMA DAISAKU

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