1481 - 1500 of 1804 chefs
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Shodai
初代
- Otaru/Yoichi/Shakotan, Hokkaido
- Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)
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高杉 和生TAKASUGI KAZUO
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Every day, our chefs continue to preserve our founder's unmistakeable flavor.
He was born in Hokkaido in 1980. Marrying young gave him the opportunity to be invited to enter the culinary world by the owner, who was a former acquaintance. Ever since, he has earnestly followed the ramen (Chinese noodle soup) tradition and strived to maintain the founder's unique taste. At the same time, he has also experimented with new flavors.
高杉 和生TAKASUGI KAZUO
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Tempura Kurokawa
てんぷら黒川
- Tsukiji, Tokyo
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl)
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黒川 丈士KUROKAWA TAKESHI
The Chef's Recommendations -
He learned evrything about tempura from three masters.
He was born in Yokohama, Kanagawa in 1958. After graduating from high school, he joined "Issinkai", established in 1905 and the only organisation introducing Japanese cuisine and specializing in tempura (battered and deep-fried food), and went around to various famous restaurants. After his 10 years of apprenticeship, he joined a group to start up a tempura restaurant in an old ANA hotel. He handled the culinary responsibilities at that same shop for 10 years. Through a connection after that, he opened his own restaurant "Tempura Kurokawa" at Tsukiji, leading to the present.
黒川 丈士KUROKAWA TAKESHI
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Sukiyaki Kappo Yoshizawa
すき焼 割烹 吉澤
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak
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光森 博基MITSUMORI HIROKI
The Chef's Recommendations -
Starting from his grandfather, he is a 3rd generation chef.
I was influenced by my father and grandfather, who were chefs, and I acquired a taste for fine food at a young age. This dyed-in-the-wool chef refined his skills and his taste at the luxurious restaurants in Akasaka, as well as private company clubs, turning his interest into a career.
光森 博基MITSUMORI HIROKI
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Okonomiyaki Kiji Shinagawa
お好み焼 きじ 品川店
- Shinagawa, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Beer
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中川 恵理NAKAGAWA ERI
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After came back to Japan, he was impressed with the depth of "Okonomiyaki" that is specialty of his home town.
He was born in Neyagawa, Osaka in 1982. He decided to become a chef after he came back to Japan from a working holiday in New Zealand. His mentor at the place he used to work part-time suggested, "Why don't you open a restaurant in Tokyo?" and he joined the restaurant "Okonomiyaki Kiji Marunouchi" as he felt like having a look around Tokyo for a while. At the same restaurant, he was impressed how deep and interesting making okonomiyaki (Japanese-style pancake) was, as he always thought of it only "Osakan home cooking", and devoted himself to okonomiyaki. He become the restaurant manager of "Okonomiyaki Kiji Shinagawa" when it opened in 2010.
中川 恵理NAKAGAWA ERI
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Sushi Kyu
鮨九
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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小野寺 晃彦ONODERA AKIHIKO
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With care, smiles and gratitude as our motto, our chef prepares food to meet the customers' needs.
Born in Sapporo on January 11th, 1975. After graduating from middle school, our chef began learning his craft at a variety of sushi restaurants. With this knowledge, he opened this store in July 2013. Paying close attention to a variety of his customers' needs, from age, to gender, to whether or not they drink alcohol, he prepares sushi, paying close attention to factors such as the size of the sushi and the amount of wasabi to use. Our master chef has spent a quarter of a century with sushi.
小野寺 晃彦ONODERA AKIHIKO
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BACAR OKINAWA
BACAR OKINAWA（バカール オキナワ）
- Kokusai dori, Okinawa
- Pasta/Pizza,Italian/French / Pizza
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仲村 大輔NAKAMURA DAISUKE
The Chef's Recommendations -
Smitten by the flavors of a famous restaurant, he sent them a letter requesting the chance to work with them
Born in 1977 in Okinawa, the authentic pizza he enjoyed during his time in Italy made a deep impression on him, so he got his start as a pizzaiolo. After returning to Japan, he was smitten by the flavors he encountered at Savoy (now Seirinkan) in Tokyo, so he sent a letter to the owner, Susumu Kakinuma, requesting an apprenticeship. After training for five years, he returned to his home of Okinawa to open BACAR OKINAWA. In addition to his restaurant, he also operates a food truck, introducing the deliciousness of pizza to many.
仲村 大輔NAKAMURA DAISUKE
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Edo Soba Teuchidokoro Asada
江戸蕎麦手打處あさだ
- Asakusabashi, Tokyo
- Soba (noodles),Japanese / General / Duck / Soba (noodles)
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粕谷 育功KASUYA YASUNORI
The Chef's Recommendations -
A classic restaurant run by an eighthgeneration soba artist who creates stylish cuisine out of buckwheat.
From Tokyo. He is the eighth generation to manage the family soba (buckwheat noodles) restaurant. He intended to continue the family business after graduating from university, but decided to study Japanese cuisine beyond soba noodles at Ginza's Rokusantei in order to bring the restaurant into a new age. Afterward, he worked concurrently at both a Japanese culinary inn in Atami and a catering fish market, studying the fundamentals of Japanese cuisine and fish wholesaling. He studied at the sushi shop Aoyagi in Tokyo and handmade soba restaurants-then returned to take over Asada, where he remains today.
粕谷 育功KASUYA YASUNORI
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Tonkatsu Yachiyo
とんかつ八千代
- Toyosu, Tokyo
- Japanese,Japanese / General / Tonkatsu (fried pork cutlet)
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石塚 英明ISHIZUKA HIDEAKI
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His lifework is maintaining and developing the restaurant's recipes that has been handed down for a long time.
He was born in Tokyo in 1944. His father ran a casual restaurant in Nihonbashi, and he set his sights on becoming a chef ever since he was little, as he says, "In the past, taking over the family business was a given, so I never thought about any other paths." At the age of 20, he firstly trained at a Japanese restaurant. After thoroughly learning the basics of Japanese cuisine and how to pick fresh fish from the market, he joined "Tonkatsu Yachiyo", where his father handled the kitchen. Until now, for nearly 50 years since that day, he has been wholeheartedly studying about how to fry the best ingredients into delicious dishes.
石塚 英明ISHIZUKA HIDEAKI
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Aji Fukushima
味ふくしま
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sake
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辻 義勝TSUJI YOSHIKATSU
The Chef's Recommendations -
From a youth who enjoyed preparing fish to a chef who never fails to engage with his ingredients.
Born in 1982 in Fukuoka, he loved fishing as a child and learned to prepare the fish he caught himself. This was his first taste of the joys of cooking. Graduating from high school, he learned the fundamentals after joining Kani Honke in Nagoya. At 21, he entered the famed Kyoto cuisine restaurant Oryori Hayashi and studied real Kyoto cuisine over about 7 and a half years. Afterwards, he gained experience making Japanese food in Ponto-cho, earned the recommendation of the proprietress of the tea shop Fukushima, and became the head managing chef at the traditional Japanese restaurant Aji Fukushima in 2013.
辻 義勝TSUJI YOSHIKATSU
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Sushi Zen Main Store
すし善 本店
- Maruyama Park, Hokkaido
- Sushi,Japanese / Sushi / Crab / Sashimi (raw fish)/Seafood
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大金 有三OGANE YUZO
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He decided to become a chef the first time he tried sushi, and now he strives to move people with his meals as profoundly as he was.
He was born in 1958 in Hokkaido. When he was in elementary school his father took him to a sushi shop, where he was deeply moved: "I never knew anything in the whole world could taste that good!". From that experience he endeavored to become a chef in the years following. He trained at four different sushi restaurants in Tokyo before coming to work for us at "Sushi Zen." His wish is for as many people as possible to experience the delicious, wonderful flavor of sushi, while spending their valuable time enjoying satisfying and exceptional service.
大金 有三OGANE YUZO
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Sazenka
茶禅華
- Hiroo, Tokyo
- Chinese,Chinese / General
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川田 智也Tomoya Kawada
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He would like to express the wealth of Japan using Chinese techniques
He was born in 1982 in Tochigi. Ever since he can remember, he liked Sichuan cuisine such as tantanmen, mapo tofu and bon bon chicken, and he wrote "I will become a professional chef" in the yearbook of his kindergarten. He started working part-time at [Azabu Choko] in 2000 and became a full-time staff in 2002. He polished his skills for 10 years there. Then he started working for [Nihonryori RyuGin] to learn techniques to make the most out of Japanese ingredients. He participated setting up the Taiwan branch [Shoun RyuGin] as well. After coming back to Japan, he opened [Sazenka] in February 2017 after a preparatory period.
川田 智也Tomoya Kawada
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Kanda Matsuya
神田まつや
- Kanda, Tokyo
- Soba (noodles),Japanese / General / Soba (noodles) / Sake
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小高 孝之ODAKA TAKAYUKI
The Chef's Recommendations -
Four generations of soba chefs from his family have run this restaurant.
Born in 1965, in Tokyo. By the time he was a junior high school student he had already decided to become a soba chef, and after graduating from college he started training at Kanda Matsuya. Along with his father, the other senior members of staff taught him soba making techniques and how the shop was run. It would take ten years of work before he was able to do everything. As a soba chef, and a man inheriting the restaurant from the generations before him, he has the flexibility to ensure that the traditional taste and style of Kanda Matsuya is maintained, while also looking towards new things.
小高 孝之ODAKA TAKAYUKI
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Japanese Restaurant Tagetsu
日本料理 太月
- Omotesando/Aoyama, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes)
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望月 英雄MOCHIZUKI HIDEO
The Chef's Recommendations -
He chose a culinary career, which is the same as his father's, when he gave up his baseball career.
He was born in Hadano city, Kanagawa on November 11th, 1979. His father owned a local shabu-shabu (hot pot) and steak restaurant called "Tagetsu". He was extremely involved in playing baseball in his childhood, so he was not really planning to suceed his father, but he decided to go down the path of cooking upon experiencing pain in his elbows. After graduating from high school, he left for Tokyo and trained in Japanese cuisine at "Ryuun-an" and "Genyadana Hamadaya" in Shinjuku, as well as "Kappo Kisaku" in Azabu-Juban. In August 2013, he opened "Japanese Restaurant Tagetsu", taking the same name as the restaurant that his father had closed.
望月 英雄MOCHIZUKI HIDEO
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Ginza Ishizuka
銀座 いしづか
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Sake
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石塚 規ISHIJIKA TADASHI
The Chef's Recommendations -
Growing up watching his father and grandfather, who were both chefs, he naturally decided to enter the world of cooking.
Born March 23, 1976 in Tokyo, he grew up watching his father and grandfather, who were both chefs, and naturally became interested in cooking. Stepping without hesitation into the world of cuisine, he began his training at Kioicho's Fukudaya. He later deepened his knowledge at restaurants like Waketokuyama and Banrekiryukodo, making a heartfelt study of Japanese cuisine and was even reviewed in an international cooking magazine. In his 20th year as a chef, he opened [Ginza Ishizuka], where he can now be found.
石塚 規ISHIJIKA TADASHI
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Restaurant & Bar Magnolia
Restaurant＆Bar Magnolia
- Hiranuma, Kanagawa
- Italian,Italian/French / Italian / French / Wine
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桑本 倫之KUWAMOTO TOMOYUKI
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Refusing to be tied down by one type of cuisine, we think you'll find the drink pairings at Magnolia superb
Our chef's main training was in Italian cuisine, but he has borrowed a little bit of everything to put together dishes for Magnolia, where we serve meals inspired by cookery from all over the West. His customers' smiles and compliments fuel his passion for the art.
桑本 倫之KUWAMOTO TOMOYUKI
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La Sette
La sette
- Tokaichi/Funairi/Yoshojima, Hiroshima
- Italian,Italian/French / Italian / Pasta / Gelato
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北村 英紀KITAMURA HIDENORI
The Chef's Recommendations -
Serious about his ingredients and his cooking methods, he pursues authentic Italian cuisine
1997 - Worked as head chef at Sunroute Hiroshima Hotels' Trattoria Viale March 2003 - Attended the government-certified ICIF School of Culinary Arts in Italy's Piedmont region (graduated the same year) June 2000 - Worked for Ristorante Castello in Verduno, Piedmont region before returning to Japan October 2004 - Opened Italian restaurant "La Sette" in Hirose Kitamachi March 2009 - Opened the second "La Sette" restaurant on the 9th floor of the Fukuya Hatchobori Main Store where he works now
北村 英紀KITAMURA HIDENORI
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Awabi Japanese Restaurant Nishikiryu
あわび日本料理 錦りゅう
- Nagoya Station, Aichi
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)
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杉戸 滋典SUGITO SHIGENORI
The Chef's Recommendations -
Admiring his grandfather and father, he did not hesitate to embark on the path of a chef
Shigenori Sugito was born on June 21st, 1969, in Nagoya, Aichi. He graduated from Nagoya Bunri University's junior college. His family has run restaurants for generations, and it seemed natural to help his parents ever since he was a child. He did not waver in his choice to succeed the family business, and to become a chef. Since then, he has not looked back, dedicating himself to following the path of a chef.
杉戸 滋典SUGITO SHIGENORI
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Roppakuya KADO
Roppakuya KADO
- Shijo Karasuma/Karasuma Oike, Kyoto
- Izakaya (Japanese tavern),Taverns / General / General / Wine
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山口 将吾YAMAGUCHI SHOGO
The Chef's Recommendations -
After seeing the smiles of people leaving restaurants, he set out to become a chef.
Now, as he is in a position to provide customers with food, he feels it's all worth it when he hears customers exclaiming that the food is delicious.
山口 将吾YAMAGUCHI SHOGO
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Lounge & Bar Grand Bleu
ラウンジ＆バー グラン・ブルー
- Ito/Shimoda, Shizuoka
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Cake
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鎌田 雅之KAMADA MASAYUKI
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Inspired by the TV show "Food Heaven" to become a chef
Born in 1960. After studying under Masaru Kamikakimoto at "Alain Chapel", he worked as chef and then assistant head chef for the Huisten Bosch Hotels. In 2008 he was hired as the head chef for the "Hotel La Suite Kobe - Harborland" and was promoted to his current post as assistant general manager in 2009.
鎌田 雅之KAMADA MASAYUKI
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Gyutan Sumiyaki Rikyu Izumichuo
牛たん炭焼利久 泉中央店
- Izumi-Chuo, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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若生博利WAKOHIROTOSHI
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15 Years Uninterruptedly at Rikyu
He often ate at Rikyu with his family up through his student days. Attracted by the restaurant's appeal, he joined Rikyu with the hope of becoming a chef. Since then he has been polishing his skills uninterruptedly at Rikyu, becoming a true veteran chef.
若生博利WAKOHIROTOSHI
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