141 - 160 of 665 chefs
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Ryouriya Somekawa
料理屋 染川
- Gotanda, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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染川 昌裕Masahiro Somekawa
The Chef's Recommendations -
Mr. Somekawa is a Japanese cuisine master who brings smiles and happiness through food overflowing with seasonal delicacies.
He was born in 1976 in Kagawa. He began training at Nicho, a long-established Ryotei (Japanese restaurant) in his hometown and honed his skills at a Japanese restaurant in a hotel in Omi-Hachiman, Shiga. He then moved to Tokyo, where he studied at the Ginza branch of the famous Ryokan "Kagaya," which has its main restaurant in Wakura Onsen, Ishikawa, and also worked as the head chef of the restaurant's Tokyo Ariake branch. In 2015, he established his own restaurant, Somegawa, in Ikedayama, a historical residential place on high ground in the Jonan area. His seasonal omakase course, which is based on his belief that "cuisine makes people happy," is well-known among food connoisseurs.
染川 昌裕Masahiro Somekawa
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Roppongi P.T.T.
六本木P.T.T.
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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御山 恭三郎 Kyosaburo Onyama
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Mr. Onyama is passionate about caring for people, making his dream possible, and protecting and sustaining it.
He was born in 1951 in Chiba. In 1983, he opened the Teppanyaki specialty restaurant, Devant des P.T.T., in front of the former Defense Agency. It was loved by many celebrities as a long-established teppanyaki restaurant in Roppongi, but he developed a desire to spend more time with every customer. Seeking an environment that would fulfill his ideal, he relocated along Roppongi Dori Street. The new restaurant, renamed Roppongi P.T.T., offers a space where one can enjoy the live atmosphere of teppan-yaki with all five senses.
御山 恭三郎 Kyosaburo Onyama
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Asakusa Shokudo Motomatsu
浅草食堂 元松
- Asakusa, Tokyo
- Japanese,Japanese / General / Unagi (eel) / General
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せつSetsu
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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
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Wafuu-dokoro Usagi
和風処 うさぎ
- Asakusa, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake
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母良田 良平Ryohei Horota
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Mr. Horota offers various unique Japanese cuisines, from the traditional to the extraordinary.
He was born in 1988 in Aomori and has worked as a chef at restaurants in his hometown and Tokyo. His repertoire is diverse, having experience not only in his main field of Japanese cuisine but also in Teppanyaki (iron griddle grilling), Chinese cuisine, and sushi. At Usagi, he offers a menu that mixes Japanese cuisine with various other elements. From simple, classic Japanese cuisine that maximizes ingredients to more innovative dishes that incorporate genre-defying ideas, he delights diners with a wide variety of unique dishes.
母良田 良平Ryohei Horota
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Sushi Nakao
鮨なか尾
- Shimokitazawa, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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中尾 康高 Yasutaka Nakao
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Mr. Nakao makes sushi using his own unique philosophy and style.
He was born in 1970 in Osaka. Since childhood, he has been dexterous with his hands and likes to make things. After gaining about five years of experience at his first apprenticeship, he visited sushi restaurants in Ginza, Kagurazaka, Aoyama, and other places, where he learned different working methods and ideas. As he continued training, he gradually dreamed of owning his restaurant. In 2020, he opened Sushi Nakao.
中尾 康高 Yasutaka Nakao
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Rikyu Shinjuku Island Tower
李宮 新宿アイランドタワー
- Nishi-Shinjuku, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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蓮見 勇一Yuichi Hasumi
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Aiming to become an expert, Mr. Hasumi entered the culinary profession.
He was born in 1967 in Tokyo. He thought that acquiring expertise, instead of being a general office worker, would give him much hope in his life, so he went into the world of cooking after graduating from school. He trained at yakiniku restaurants, as he had been working part-time at a yakiniku restaurant during his school days. As his career progressed, he gained more and more trust and worked in many restaurants. After that, he joined Create Dining inc. He is currently serving as the head chef at Rikyu Shinjuku Island Tower.
蓮見 勇一Yuichi Hasumi
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Nihon Yakiniku Hasegawa Ginza Main Branch
日本焼肉 はせ川 銀座本店
- Ginza, Tokyo
- Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Sake
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益田 宜明Noriaki Masuda
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A chef who specializes in Japanese cuisine creates possibilities for new yakiniku dishes.
Mr. Masuda was born in 1974 in Kanagawa. After graduating from high school, he entered the world of Japanese cuisine at 18. His chef career began at a ryokan(Japanese hotel) in Izu, Shizuoka. Later, he moved to Tokyo and worked at various Japanese restaurants throughout Tokyo city. As a chef dedicated to traditional Japanese cuisine, he has served numerous food connoisseurs. At Hasegawa, he combines his acquired skills and carefully selected ingredients to create new possibilities for yakiniku (Japanese barbecue).
益田 宜明Noriaki Masuda
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CARNEYA ANTICA OSTERIA
カルネヤ
- Kagurazaka, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
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高山 いさ己Isami Takayama
The Chef's Recommendations -
He has been surrounded by meats since he was born!
He was born as the 2nd son of a popular Japanese BBQ restaurant in Asakusa and grew up with Japanese BBQ 6 days a week. When he was 18, he dined at some 50 restaurants and approached [Chez Pavot Blanc] in Nishi Azabu with wonderful food and service, to start his culinary career. He further broadened his experience at [ENOTECA] and went to Italy in 2002. After he came back and worked as a chef at some restaurants in Tokyo, he opened [CARNEYA] in 2007.
高山 いさ己Isami Takayama
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Akasaka Watanabe
赤坂 渡なべ
- Akasaka, Tokyo
- Japanese,Japanese / General
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渡邊 雄二郎Yujiro Watanabe
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Valuing human connections, Mr. Watanabe provides heartfelt hospitality to his visitors.
He was born in 1985 in Niigata. He entered the food business to take over the family caterer's business. Through a relationship with his master, he honed his skills at such prestigious restaurants as the long-established kappo restaurant Akasaka Tsuyama, followed by the ryotei restaurant Shimbashi Kanetanaka Main Branch. He opened his restaurant in Akasaka, Tokyo, in 2018, wishing guests to enjoy seasonal cuisine and spend time in a comfortable and relaxed atmosphere. He welcomes guests with the motto of connecting people to people with a spirit of hospitality.
渡邊 雄二郎Yujiro Watanabe
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Sake bar KoKoN
Sake bar KoKoN
- Asagaya/Koenji, Tokyo
- Sake Bar,Bars (pubs) / Sake / Highball
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大森 健司Kenji Omori
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Mr. Omori, conveying both the old and the new, is an owner who quietly burns his love for sake.
He was born in 1988 in Hyogo. While working as a freelance makeup artist in New York City, he also worked as a server in a Japanese restaurant, which hooked him on sake. After returning to Japan, he realized that although there were places where he could drink sake, there were not many places dedicated only to sake in Japan. So, after three years of study at a Japanese restaurant, he opened his own restaurant, Sake bar KoKoN. As a bridge between sake breweries and consumers, he promotes the goodness of sake.
大森 健司Kenji Omori
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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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YAKITORI DINING ITADAKI COCCO CHAN Gotanda Branch
北海道焼鳥 いただきコッコちゃん 五反田店
- Gotanda, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Hokkaido Cuisine
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Yakitori Miyagawa Yotsuya branch
やきとり宮川 四ツ谷店
- Ichigaya, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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山崎 智弘Tomohiro Yamazaki
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The young leader advances towards [the best yakitori (chicken skewer) shop in the world].
He was born in 1988 in Tokyo. Being influenced by his mother who worked in the restaurant field, he got interested in cooking and had training for 4 years at a ramen noodle shop in Tokyo. He entered the current restaurant in 2011, since then, his sociable personality has been the life of the restaurant. Currently he manages the branch as its manager. As the restaurant has an open kitchen, he makes the best effort to behave well and have good communication with the guests. He improves his cooking skills everyday to realize his dream to make his restaurant, which started from Nihombashi, Tokyo, [the best yakitori shop in the world].
山崎 智弘Tomohiro Yamazaki
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Nidaime Sushi Katsurada Ebisu & Daikanyama Branch
二代目 鮓 桂田 恵比寿・代官山店
- Daikanyama, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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光野 智昭 Tomoaki Mitsuno
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Mr. Mitsuno takes over the skills and will of his predecessor as a professional sushi chef.
He was born in 1976 in Fukuoka. He longs for a job as an artisan who creates something on his own. Because of his love of fish dishes, he decided to become a chef. After gaining experience as a Japanese chef, he was involved in launching "Sushi Katsurada" with the previous owner, Mr. Katsurada, when he was 30 years old. Having worked there for 10 years, he moved to the kappo counter restaurant of a members-only hotel and gained experience as head chef. Upon Mr. Katsurada's retirement, he renamed the restaurant "Nidaime Sushi Katsurada" and took over the post.
光野 智昭 Tomoaki Mitsuno
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Japanese Cuisine Kinari
日本料理僖成
- Gaienmae/Aoyama-Itchome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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五十嵐 大Dai Igarashi
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Offering seasonal Japanese cuisine with an awareness of tradition.
Mr. Igarashi was born in 1976 in Kanagawa Prefecture. After graduating from Oda Culinary School, he trained as a Japanese chef at hotels and fine restaurants in Yokohama. In 2016, he became the head chef of the Japanese Cuisine Kinari. He offers delicate and aesthetically appealing seasonal dishes while remaining mindful of the traditions of Japanese cuisine.
五十嵐 大Dai Igarashi
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Sushino Ikumi
寿しの いく味
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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中村 吉成Yoshinari Nakamura
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Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.
He was born in 1973 in Toky. When he was 20, he traveled to Hokkaido and worked part-time at a tourist hotel in Shiretoko, which led him to a career in food and beverage. He then gained experience in French cuisine at Maccarina, a group restaurant of Moliere, a famous French restaurant in Sapporo. At the age of 26, he returned to Tokyo and switched to Japanese cuisine, opening his own izakaya pub in Shibuya at the age of 27. He is now the representative of the Yoshinari Group, operating three restaurants in Shibuya and one restaurant in Marunouchi. He is a genuine chef who enjoys being in the kitchen more than anything else.
中村 吉成Yoshinari Nakamura
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Yakitori Miyagawa Akasaka branch
やきとり宮川 赤坂店
- Roppongi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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橋本 淳Jun Hashimoto
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The most reliable chef in the restaurant leads the young chefs by showing them the way.
He was born in 1980 in Fukushima prefecture. In Tokyo, he accumulated experiences at a kaiseki (traditional Japanese cuisine) restaurant for 7 years and an Italian restaurant for 3 years. Currently he works as the master chef for [Yakitori Miyagawa Akasaka branch], and [Tori-no-Miyagawa AKASAKA INTERCITY AIR] which is operated in a new business style. He works hard towards [the most popular chicken restaurant in the world] making full use of his management ability obtained through his experience managing two different types of restaurants. His goal is to create a flexible organization to promptly meet the changing needs of the guests. This reliable leader also makes efforts to educate the chefs of the new generation.
橋本 淳Jun Hashimoto
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Tori-no-Miyagawa AKASAKA INTERCITY AIR
鶏の宮川 赤坂インターシティAIR
- Roppongi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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橋本 淳Jun Hashimoto
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The most reliable chef in the restaurant leads the young chefs by showing them the way.
He was born in 1980 in Fukushima prefecture. In Tokyo, he accumulated experiences at a kaiseki (traditional Japanese cuisine) restaurant for 7 years and an Italian restaurant for 3 years. Currently he works as the master chef for [Yakitori Miyagawa Akasaka branch], and [Tori-no-Miyagawa AKASAKA INTERCITY AIR] which is operated in a new business style. He works hard towards [the most popular chicken restaurant in the world] making full use of his management ability obtained through his experience managing two different types of restaurants. His goal is to create a flexible organization to promptly meet the changing needs of the guests. This reliable leader also makes efforts to educate the chefs of the new generation.
橋本 淳Jun Hashimoto
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Taishu Sukiyaki Hokuto
大衆すき焼き北斗
- Ginza, 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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山下 凌Ryo Yamashita
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The enjoyment learned in the restaurant is an important part of Mr. Yamashita.
He was born in 1990 in Tokyo. While a student, he worked part-time at a Japanese-style pub for three years, where he learned the joy of interacting with guests through food. After graduating from college, he worked in the real estate industry for a while but then realized again that his experience in restaurants was a big part of his life, and he went back into the food and beverage industry. He then worked at a Yakitori (grilled chicken skewers) restaurant for two years and a Kyushu cuisine restaurant for three years before joining Always, Inc. Currently, he is a staff member at Ginza's Taishu Sukiyaki Hokuto.
山下 凌Ryo Yamashita
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KOTATSU TERRACE NAKANO
KOTATSU TERRACE NAKANO
- Nakano, Tokyo
- Oden,Japanese / Sukiyaki (hot pot stew) / Oden / Sake
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SSSS
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The entire staff supports a fun night out with friends.
As the owner of KOTATSU TERRACE NAKANO, Mr. SS watches over people's happy moments. Attracted by the lively Nakano district, even as Japan was affected by the Corona disaster, he started the restaurant to create a space where the people of Nakano could freely enjoy themselves. He tries to support people who plan fun events with their friends.
SSSS
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