1721 - 1740 of 1837 chefs
-
Gyutan Sumiyaki Rikyu East Entrance
牛たん炭焼利久 東口分店
- Sendai Station East Exit, Miyagi
- Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General
-
![]()
佐々木竹美SASAKITAKEMI
-
Making a career out of his favorite dish
Having always had a passion for food, he entered the world of cooking in order to delight customers with delicious food. He is a veteran cook who's been working at Rikyu for 15 years. Charcoal-grilled beef tongue is a simple yet profound dish. Every day he focuses all his attention on broiling the meat just right to provide his customers with the best, exquisite taste.
佐々木竹美SASAKITAKEMI
-
-
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
-
-
ICARO Miyamoto
ICAROmiyamoto
- Nakameguro, Tokyo
- Italian,Italian/French / Italian / Wine
-
![]()
宮本 義隆MIYAMOTO YOSHITAKA
The Chef's Recommendations -
The local flavor and cooking philosophy learned at a small restaurant in northern Italy
He was born in Kanagawa prefecture in 1974. He chose to take on Italian cooking under the influence of his brother, Munetaka, who entered the culinary world before him. He underwent training at a famous restaurant in Tokyo before going to Italy in 1999. He perfected his skills there for seven years, with a focus on the northernmost region of Trentino-Alto Adige. While he was there, he ventured into choosing a small restaurant so as to personally experience life in Italy at the location itself. The skills that he learned there, together with the cooking philosophy prized in the area, also show themselves in "ICARO", which he opened with his brother after returning to Japan.
宮本 義隆MIYAMOTO YOSHITAKA
-
-
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
-
-
Sushi Sakana Hideto
鮨 酒菜 秀人
- Numazu, Shizuoka
- Japanese,Japanese / General / Sushi / Sashimi (raw fish)/Seafood
-
![]()
岩崎 多加志IWASAKI TAKASHI
-
Always obsessive about fish.
Seafood direct from the Port of Heda, Numazu. Every morning we head to Numazu port to buy our stock. Normally the fishermen bring in their afternoon catch to the Port of Heda to put out at market the next day. But we go directly to buy our fish so by that evening we can serve it in our restaurant. Our customers get to experience a freshness they would normally not be able to do.
岩崎 多加志IWASAKI TAKASHI
-
-
Buveur Orge
Buveur Orge ［ビュベール オルジュ］
- Yahatanishi-ku, Fukuoka
- French,Italian/French / French / Italian / European
-
![]()
吉川 雅樹YOSHIKAWAMASAKI
The Chef's Recommendations -
In contrast with his beloved father, a sushi chef, he's challenging himself in the world of French cuisine!
Born in 1971 to a sushi chef father. After honing his skills at famous hotel restaurants in Fukuoka and Kobe, he set off for France. After learning about authentic French cuisine, he came back to Japan and set up his own restaurant. His restaurant, which used to be solely a French restaurant, has now expanded its offerings, developing into a "Western food and wine restaurant."
吉川 雅樹YOSHIKAWAMASAKI
-
Sumiyaki Koya
炭焼小屋
- Fushimi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
-
![]()
山本 香代子YAMAMOTO KAYOKO
The Chef's Recommendations -
Made to be a meal to remember
My parents ran a teppanyaki and okonomiyaki store from their home, so it was there I learned how to think about the food and beverage industry and how to run a business. This is a favorite place for lovers of internal organ meats. The chef prepares everything in advance, so by learning through imitation, in my own way through self-study and through trial and error, I became a master at making delicious food. With my pet name of Okaasan (mother) and good manners, there are many fans of my character which is overflowing with kindness.
山本 香代子YAMAMOTO KAYOKO
-
-
Restaurant Carrot
レストラン キャロット
- Ueda/Komoro/Saku, Nagano
- Pasta/Pizza,Italian/French / Pasta / Pizza
-
![]()
三田 錦朗MITA KINRO
The Chef's Recommendations -
Our goal is to make sure our parents eat delicious food.
Born in Nagano Prefecture on the 10 of March, 1963, he set out to become a chef so that he could make delicious food for his parents. After he worked at a Hotel for three and half years, he got a job at Restaurant Carrot, where he is now based.
三田 錦朗MITA KINRO
-
-
Yakitori no Ippei Main Store
やきとりの一平 本店
- Muroran, Hokkaido
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
-
![]()
加藤 英哲KATO HIDEAKI
-
He pours 100% of his effort into every skewer to offer you his best every time.
Born in 1976, a native of Hokkaido's Muroran City. After working at a pub as a part-time job, he decided to enter the world of the culinary arts. He worked at a pub in Sapporo for almost ten years, were he learned how to manage food preparation and instruct staff - the whole operation of a successful restaurant. In 2004, he returned to his hometown of Muroran and began working at "Yakitori no Ippei Main Store." He tells us that "there's no way you could get this kind of quality at a cheap yakitori joint - my motto is to cook every single skewer to delicious perfection before I offer it to my customers."
加藤 英哲KATO HIDEAKI
-
-
Iizaka Hanamomo no Yu
いいざか花ももの湯
- Fukushima City, Fukushima
- Auberge,Other / General / General / General
-
![]()
菊池 政憲KIKUCHI MASANORI
-
A chef who works hard to make dishes that are just as fun to eat as they are to look at.
He was born in October of 1974 and grew up in Fukushima Prefecture. During his student years he worked part-time helping prepare food at a ryokan (Japanese-style inn), which put him on the path to becoming a chef. After training for about six years in Tokyo, he made his way back home. He puts a lot of effort into making truly delightful dishes that are just as fun to eat as they are to look at, and he loves it when his customers can stop in and enjoy his food while they have an amazing time.
菊池 政憲KIKUCHI MASANORI
-
-
Katsu Shimokitazawa
克ッ 下北沢
- Shimokitazawa, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Umeshu (plum wine)
-
![]()
金澤 和輝KANAZAWA KAZUTERU
-
A pure and simple Izakaya! Nothing pleases us more than making our customers happy.
Since graduating from university, I've spent all my time working in various izakaya Japanese bars. This one's my tenth! Unlike other jobs, I love how you can see the customers' genuine reactions. I try my best everyday to prepare whatever dish the customer wants, even if it's not on the menu.
金澤 和輝KANAZAWA KAZUTERU
-
-
Chinese Restaurant Shoentei
中華飯店 鐘園亭
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Chinese,Chinese / General / Gyoza (dumplings) / Chahan (fried rice)
-
![]()
権藤 弘GONDO HIROSHI
The Chef's Recommendations -
Impressed by the food he ate at a restaurant when he was in elementary school
Born in Kansai in 1972. He was impressed by the Chinese food he ate in elementary school at the restaurant ATAKA. When he graduated high school he decided to enter the world of Chinese cuisine that he so loved. He has since trained at Shoentei.
権藤 弘GONDO HIROSHI
-
-
Fermintxo
フェルミンチョ
- Nishi-Azabu, Tokyo
- Spanish/Mediterranean,Global/International / European / Wine / Spanish
-
![]()
作元 慎哉SAKUMOTO SHINYA
The Chef's Recommendations -
Breathing new life into traditional Spanish cuisine
He was born in Ishikawa prefecture in 1982. He says that he focused on Spanish cuisine in culinary school because the Latino atmosphere matched his character well. After his graduation, he worked for three years at a hotel in Kanazawa before going to Spain to learn about the flavors in the country itself. In Spain, he trained at famous Michelin-starred restaurants such as "Restaurante Alameda", "Fonda Sala", and "Restaurante Neiche", and he opened "Fermintxo" in Nishi-Azabu after returning to Japan. He continues to present the techniques he learned at those famous restaurants, together with his novel ideas that never adhere to a fixed framework, on a plate.
作元 慎哉SAKUMOTO SHINYA
-
-
Tora-san
寅寅寅
- Hirao/Kiyokawa, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Chicken / Tebasaki (chicken wings)
-
![]()
藤井 剛FUJII TSUYOSHI
The Chef's Recommendations -
The cook who refined his cooking skills through endless curiosity for cooking
Born on June 5th, 1969, in Fukuoka prefecture, the chef had been a businessman at a restaurant equipment company. During this career, he slowly developed an interest for cooking. After experiencing Yakitori (skewered chicken) bars and French restaurants, he decided to work at an Izakaya (Japanese pub), Yanagi machi Ikkodo. After experiencing the depth of seafood cuisine, he refined his skills for 8 years. Later, in order to refine his connoisseurship, he worked for 2 years at Itoyoshi. In 2013, he opened up his own restaurant Torasan. The place is known for its numerous regular customers who come for the chef's delicate dishes.
藤井 剛FUJII TSUYOSHI
-
-
RISTORANTE Misato
RISTORANTE美郷
- Shichijo/Tambaguchi, Kyoto
- Italian,Italian/French / Italian / Pasta / Wine
-
![]()
毛利 亮MORI RYO
The Chef's Recommendations -
A chef who is constantly thinking up new menus in which the flavors of the drinks and the food complement each other
Born in 1965 in Oita Prefecture, graduated from Tsuji Japanese Culinary Arts College. After gaining experience in Kyoto and Osaka he went independent, starting his own restaurant in Kyoto. In 2006 fate brought him to "Ristorante Misato", where he shows off his skills daily as the lead chef.
毛利 亮MORI RYO
-
-
Morceau
モルソー
- Hibiya/Yurakucho, Tokyo
- French,Italian/French / French / Wine
-
![]()
秋元 さくらAKIMOTO SAKURA
The Chef's Recommendations -
To make food that can make people happy - that is where this chef comes from
She was born in Fukui prefecture. Her turning point to enter culinary school came when she was working as a cabin assistant in an airline company, and the food she cooked made her husband happy. After graduating, she began training at "Monde Cafe" in Shinjuku, and subsequently polished her skills at "Au Gamin de Tokio" in Shirogane, under the guidance of chef Takemasa Kinoshita. In 2009, she opened "Morceau" together with her sommelier husband. Her homemade bread is a culmination of what she learned about making bread over the course of a year, and has garnered much popularity.
秋元 さくらAKIMOTO SAKURA
-
-
Yakiniku Rashomon
焼肉羅生門
- Kamakura/Zushi, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
酒井 成宰SAKAI NARITADA
The Chef's Recommendations -
Watching from the back as his parents ran their yakiniku shop, he resolved to follow the same path
Chef Sakai was born on June 1st, 1973, in Osaka. From a young age, he watched his parents run their yakiniku restaurant. At some point, he started to think that he also wanted to work with yakiniku and decided to become a chef. He built up his training and experience at yakiniku restaurants, and now shows off this expertise at Yakiniku Rashomon. He has spent many years in the pursuit of delicious meat, and the taste he has produced can be enjoyed by a range of ages. His restaurant is popular both with local repeat visitors, as well as with customers who come from a distance.
酒井 成宰SAKAI NARITADA
-
-
Bar & Lounge Twenty Eight
バー＆ラウンジ トゥエンティエイト
- Shimbashi/Shiodome, Tokyo
- Cafe,Cafe/Sweets / Cake / Cocktail / General
-
![]()
ホセ・サンチェスHOSE SANCHIESU
-
Cuisine to be shared with guests that is the culmination of our chef's life experiences
Our chef was born in Mexico in January, 1967. In 1983 he began working at "Crown Plaza Holiday Inn" in Mexico, after which he went on to work in top hotels in America, Switzerland, Japan, and Egypt. Since 2010 he has been head chef at Conrad Tokyo, where he supervises "Bar and Lounge Twenty-Eight".
ホセ・サンチェスHOSE SANCHIESU
-
-
Jiman ha Shizen Tori Ryori Kawadaya
自慢は自然。鶏料理 川田屋
- Matsubara/Fujiidera/Kawachinagano, Osaka
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Nabe (hot pot)
-
![]()
武居 信仁TAKEI NOBUHITO
-
Offers up big portions made with top quality ingredients.
He was born March 8th, 1972, in Osaka Prefecture. Wanting to become a cook, after finishing high school, he began apprenticing at Tori Ryori after a friend introduced him. After that, he continued working at the same restaurant as a cook. Tondabayashi, Osaka is a place blessed with tranquil nature; a place where people go to get directly-sourced, fresh ingredients to create delicious meals.
武居 信仁TAKEI NOBUHITO
-
-
Kokera
こけら
- Shimokitazawa, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
-
![]()
渡邊 兼二朗WATANABE KENJIRO
-
I had a fascination with the hospitality industry and I always hoped to have my own place!
My first job working in the hospitality industry was at an izakaya. While I was working there, I became very interested in the industry and I began to think about starting up my own place. From that time on, all of my attention went into learning how to cook. The izakaya that I worked at focused mainly on seafood based cuisine, which meant that I gained a lot of knowledge and tricks about cooking with fish. People say that my knowledge of fish is on a different level to others.
渡邊 兼二朗WATANABE KENJIRO
-
