461 - 480 of 665 chefs
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Sushi Urayama Nihonbashi
鮨うら山 日本橋
- Nihonbashi, Tokyo
- Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)
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高地 裕二Yuji Takachi
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Even though his career as a chef has advanced, Mr. Takachi continues to devote himself to improving his daily skills.
He was born in 1961 in Akita. His love of cooking led him to become a chef. Focusing on training in sushi and Japanese cuisine, he also studied Chinese and French cuisine and spread his cooking knowledge. While using the experience and knowledge he has accumulated so far, he now makes sushi at Sushi Urayama Nihonbashi.
高地 裕二Yuji Takachi
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Sakanaya Oaji
サカナヤ オアジ
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / Beer / Sashimi (raw fish)/Seafood / Sake
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荒井 拓也ARAI TAKUYA
The Chef's Recommendations -
The hometown taste of Toyama that you can enjoy in Shimbashi
I was born on 21 July 1976 in Toyama prefecture. I have accumulated 20 years of experience as a chef focused on Japanese cuisine. In July of 2013, I became the head chef of the newly opened "Shusaiya Oaji Shimbashi", where I work today.
荒井 拓也ARAI TAKUYA
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Sushi Fukuzuka
すし ふくづか
- Kagurazaka, Tokyo
- Sushi,Japanese / General / Sushi / Wine
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福塚 寛希Hironobu Fukuzuka
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Grown up surrounded by the blessings from the ocean and warm people, he became a chef who offers happiness through [food].
He was born in 1981 in Yamagata prefecture. He grew up watching his grandparents and parents working in the restaurant and service industries in his hometown with many ryokan (Japanese-style hotels). He was also actively helping them in the restaurant field, and naturally decided to be [a chef]. He went to Tokyo to get training at high-end sushi restaurants in Tokyo, including Roppongi, for approximately 20 years. In March 2018, he opened [Sushi Fukuzuka] where he is currently offering sushi with high-quality [tuna] and savory alcohol, with Mr. Fujimori, who is a sommelier.
福塚 寛希Hironobu Fukuzuka
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Yakiniku USHIGORO Ginza Namiki Street branch
焼肉うしごろ 銀座並木通り店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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鳴海 博之 Hiroyuki Narumi
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This executive chef creates better products, while offering ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a renowned hotel in Tokyo, then continued improving his cooking skills at [Aging Beef] and other restaurants. In 2016, he entered [Sangue, Inc.] as he deeply sympathized with the company's philosophy and its operational methods that he continues to lead in the field of yakiniku (Japanese BBQ). Currently, he is working as the executive chef at [USHIGORO S.], while creating [Ushigoro] products.
鳴海 博之 Hiroyuki Narumi
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Bifteck Kawamura Roppongi branch
ビフテキのカワムラ六本木店
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak
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中村 健輔Kensuke Nakamura
The Chef's Recommendations -
He improved his skills as a chef by being involved in opening various renowned restaurants.
Born in 1979 in Saitama prefecture. After graduating from Musashino Cooking College, he accumulated experiences at various restaurants. He got involved in opening a teppanyaki (grilled on iron griddle) restaurant in the Grand Hyatt Hotel in Roppongi, and became the sous-chef. After opening [Ginza Ukaitei] and [Azamino Ukaitei], he entered Bifteck Kawamura in 2016, and worked at [Bifteck Kawamura Ginza branch]. He again got involved in opening [Bifteck Kawamura Roppongi branch] in March, 2017, where he is currently working at.
中村 健輔Kensuke Nakamura
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Que bom!
Que bom！ （キボン）
- Asakusa, Tokyo
- Other countries,Global/International / General / Brazilian/South American / International/Fusion
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青山 ブルース アレキサンドレAOYAMA BURUSU AREKISANDORE
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Wishing to bring the great taste of churrasco to the people of Japan
Even with a lot of experience he continues to feel, "the job for a churrasco takes not only technique but also creativity, intelligence, and many other elements." He exercises his skills in the kitchen with the hope of bringing to the Japanese people the great taste of churrasco by which he himself had been captivated. "I love this job," he says, with a bright smile. He also does not forget to provide lively entertainment so that the customers can feel the cheerful energy of Brazil as well as its cuisine.
青山 ブルース アレキサンドレAOYAMA BURUSU AREKISANDORE
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Fish Bank TOKYO
Fish Bank TOKYO
- Shimbashi/Shiodome, Tokyo
- General,Western / General / French / Wine
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脇坂 龍太Ryota Wakisaka
The Chef's Recommendations -
Mr. Ryota Wakisaka decided to become a chef as he was fascinated with craftsmanship, and has aggressively mastered each country's cuisine.
He was born in 1972 in Tokyo. He has experienced various genres of cuisine, including French, Italian, Hawaiian, Mediterranean, Spanish, Asian-French, and molecular cuisines. In addition to the basic cooking methods, he also actively uses the latest techniques, such as [espuma] to create mousse. This chef has a strong hungry spirit for developing new tastes and expressions. Currently, he works as the executive chef at [EDGE. LTD.], a company developing restaurant/wedding businesses.
脇坂 龍太Ryota Wakisaka
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CINA New Modern Chinese
CINA New Modern Chinese
- Ebisu, Tokyo
- Chinese,Chinese / General
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八木 洋一郎Yoichiro Yagi
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Impressed with the service of a restaurant, Mr. Yoichiro Yagi wanted to become a server.
Mr. Yoichiro Yagi started his career as a Japanese chef, but he wanted to become a server after receiving exceptional service at a restaurant. He worked as a manager and supervisor at Italian, Spanish, Mexican, and American restaurants, then joined the current company. After being involved in launching a new restaurant as its manager, he became its general manager three years ago. While working with a world-famous chef, he received advise to provide the type of service he thought he would like to receive as a guest, which has become his policy.
八木 洋一郎Yoichiro Yagi
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SHIROSAKA - Sumibi Kappo
炭火割烹 白坂
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Wine
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井伊 秀樹Hideki Ii
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He attracts the world with his sophisticated cuisine respecting the spirit of the Japanese.
He was born in 1976 in Tokyo. He trained at a Japanese restaurant in Tokyo and obtained cooking and sommelier licenses. With the encounter with Mr. Tetsuya Wakuda as a turning point, he went to Australia to work at [Tetsuya's], a worldwide renowned restaurant in Sydney. He became the first Japanese sous chef there. He also went to the U.S. to work as a chef exclusively for the residence of UN ambassador in N.Y., then returned to Japan. He opened [SHIROSAKA - Sumibi Kappo] in November 2014.
井伊 秀樹Hideki Ii
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NoMad Grill Lounge
NoMad Grill Lounge
- Nagatacho, Tokyo
- Steak,Yakiniku/Steak / Steak / Italian / Wine
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河野 大介Daisuke Kono
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Mr. Daisuke Kono naturally became a chef by his mother's influence. He wants to express Japan's beauty through his cuisine.
He was born in 1982 in Tokyo. He naturally decided to become a chef by the influence of his mother who operates a restaurant. He trained at a traditional Japanese (kaiseki) restaurant in Kudanshita, Tokyo for 8 years, then a French restaurant with the stars for 7 years. After being involved in Japanese and French cuisines, he found his passion for spreading the goodness of Japan through cuisine. He became the master chef at [NoMad Grill Lounge], as he sympathized with its concept to offer Japanese cuisine created with Japanese methods, with Japanese seasonal ingredients along with the seasons. Currently, he seeks Japanese savory tastes by fusing different techniques from various countries.
河野 大介Daisuke Kono
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WASHOKU SOUTEN
WASHOKU 蒼天 SOUTEN
- Nagatacho, Tokyo
- Kaiseki (course menu),Japanese / General / Sushi / Teppanyaki (iron griddle grilling)
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髙橋 賢Ken Takahashi
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Mr. Takahashi delivers ancient and traditional Japanese flavors in a stylish new WASHOKU.
He joined the Shin Yokohama Prince Hotel and was appointed head chef of the main dining room WASHOKU SOUTEN at the opening of The Prince Gallery Tokyo Kioicho in 2016. Paying particular attention to the tableware and presentation, he offers a modern and stylish new WASHOKU with traditional and ancient Japanese flavors. His activities are not limited to the domestic market; he has been invited to gourmet events in Italy, Spain, and other countries, where he has received praise from many gourmets.
髙橋 賢Ken Takahashi
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Japanese Cuisine Yamazaki
日本料理 山崎
- Kyobashi, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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山崎 浩治Koji Yamazaki
The Chef's Recommendations -
He went independent after working at a renowned restaurant in the Kansai district. His restaurant is the only restaurant in Toyama with the three stars.
He was born in 1966 in Toyama prefecture. After graduating from junior high school, he trained for about 5 years at a kaiseki (traditional Japanese cuisine course) restaurant in Toyama, then accumulated further experiences in Tokyo and Osaka, including the renowned restaurant [Japanese Cuisine Kagaman]. He moved to Kanazawa when he got married, but went back to Osaka and worked at [Kagaman] again for 6 years. Then he went back to his hometown Toyama and opened the current [Japanese Cuisine Yamazaki] at the age of 30. In 2016, his restaurant became the only restaurant in Toyama and Ishikawa to have obtained the three stars.
山崎 浩治Koji Yamazaki
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Bankoden Akihabara UDX shop
盤古殿 秋葉原UDX店
- Akihabara, Tokyo
- Chinese,Chinese / General / Yum Cha/Dim Sum / Chinese Sosaku (creative cuisine)
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テンTen
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Chef who wants many people to enjoy authentic flavors.
Chef Ten creates superior Chinese cuisine at this restaurant by utilizing techniques he learned through his training in China. He is particular about each ingredient, and selects high-quality ingredients from all over the world. Puts all his effort into his food every day, in order to have his customers spend unforgettable moments by enjoying true deliciousness.
テンTen
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Ehime / Uwajima Ryori Kadoya Toranomon
愛媛・宇和島料理 かどや 虎ノ門
- Toranomon, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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末永 悦巳Etsumi Suenaga
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To stay busy and to contribute something of worth - the job of chef is a sacred task
Born in Ehime Prefecture in 1970, Chef Suenaga always loved cooking, but still pictured himself working as an office woker. However, he did not give up on his dream of being a cook, and took a job working at a Western style restaurant. From there, he aimed to steadily improve and rise as a cook. Eventually, the manager of Kadoya Kasumitei generously put him in charge of the kitchen at Kadoya Toranomon. Since the restaurant opened in October 2015, he has kept busy there every day working as head chef.
末永 悦巳Etsumi Suenaga
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USHIGORO Bambina Shibuya Branch
うしごろバンビーナ渋谷店
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Hamburger Steak / Steak
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佐藤 健Takeshi Sato
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Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.
佐藤 健Takeshi Sato
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Torishige
鳥茂
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Japanese,Japanese / Kushiyaki (grilled skewers) / Wine / General
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酒巻 祐史SAKAMAKI YUJI
The Chef's Recommendations -
Whilst looking at the figures of his grandfather and father cooking, he joined the long line of people making grilled offal dishes.
He is the third generation owner of the grilled cuisine restaurant ‘Toshige', made in 1950. He entered this world at the age of 23 and afterwards, joined the line of ‘Torishige' owners and decided on developing the art of grilling offal. His teachers were his grandfather, from the first generation and his father, from the second. Due to his father's sudden and early passing, he became the restaurant owner at a young age.
酒巻 祐史SAKAMAKI YUJI
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Azabujuban Shimoi
麻布十番 しも井
- Azabu-Juban, Tokyo
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / General
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直井 三千輝Michiteru Naoi
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His passion for cooking led Mr. Naoi to this career.
He was born in 1972 in Tokyo. With his parents running a restaurant, he discovered the joy of cooking. While experiencing a variety of cuisines, he found the depth of Japanese cuisine interesting. Started working at Shimoi before it moved to its present location. He is currently spending his busy days as an executive chef.
直井 三千輝Michiteru Naoi
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USHIGORO S. NISHIAZABU
USHIGORO S. NISHIAZABU
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Wine
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鳴海 博之Hiroyuki Narumi
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This executive chef creates better products, while offering ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a renowned hotel in Tokyo, then kept improving his cooking skills at [Aging Beef] and other restaurants. In 2016, he entered [Sangue, Inc.] as he deeply sympathized with the company's philosophy, and its operational methods that continues to lead in the field of yakiniku (Japanese BBQ). Currently he is working as the executive chef at [USHIGORO S.], while creating [Ushigoro] products.
鳴海 博之Hiroyuki Narumi
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Yakiniku & Sake USHIGORO Kan Gotanda Branch
焼肉と和酒 うしごろ 貫 五反田店
- Gotanda, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ)
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中西 信二Shinji Nakanishi
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Started a career as a chef working in Japanese restaurants.
Mr. Nakanishi started his career as a chef in his early 20s in a Japanese restaurant. In 2014, he entered Sangue, a company that continues to lead the Japanese BBQ industry, feeling the appeal of their cuisine and concepts that change established ideas in the industry. After working as a head chef, he took on the role of kitchen supervisor and has continued working in that position to this day.
中西 信二Shinji Nakanishi
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Sanukiya
さぬきや
- Asagaya/Koenji, Tokyo
- Japanese,Japanese / General / Udon (noodles) / Sake
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近藤 康浩Yasuhiro Kondo
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He spares no effort and devotes everything he has to food, sake (rice wine), and udon!
He took over a restaurant that was set up in the Koenji district of Tokyo in 1964. He demonstrates his skill with his seasonal kaiseki (Japanese multi-course meal) and udon creations with novel flavors. His ability to find the perfect sake (rice wine) to suit each dish is also impressive. He has many fans, ranging from politicians to celebrities in the entertainment industry.
近藤 康浩Yasuhiro Kondo
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