Chef search result : Page 88

GINZA　TOTOKI GINZA　TOTOKI Ginza, Tokyo French,Italian/French / French

十時　亨TOTOKI TORU

An encounter with a chef of French cuisine opened him up to the world of French food.

Toru Totoki was born in 1956 in Fukushima prefecture. When he was 20-years old, at a time that few people were familiar with French cuisine, he happened to meet the head chef of a French restaurant. Thanks to this chef's introduction, Totoki trained for 2 years at Regence Shibuya, then the famous French restaurant Ginza Lecrin, before going to Europe. He worked for 11 years as the head chef of Ginza Lecrin, from 1992 to 2003, then he opened Les Dix Temps, The Totoki. In 2013, the restaurant was updated and re-opened as Ginza Totoki.

十時　亨TOTOKI TORU

Waso Hayashida 和創はやしだ Shimbashi/Shiodome, Tokyo Japanese,Japanese / Local Japanese Cuisine / Sashimi (raw fish)/Seafood / General

林田　雄一HAYASHIDA YUICHI

It all started back when I used to help my mother in the kitchen.

He started training in traditional Japanese cuisine at age 18. He endeavors to ascertain exactly what his guests want by chatting with them as he prepares their delicious meals.

林田　雄一HAYASHIDA YUICHI

Gyutan Sumiyaki Rikyu Yamatomachi 牛たん炭焼利久　大和町店 Miyagino/Wakabayashi, Miyagi Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

平泉真HIRAIZUMIMAKOTO

Making a career out of my favorite dish

I loved eating gyutan (beef tongue), and I was a fan of Rikyu's gyutan. I often went to the restaurant, and the staff always made sure that I enjoyed myself, so that's what led me to enter the world of cooking.

平泉真HIRAIZUMIMAKOTO

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

Sekiguchitei 関口亭 Shinjuku Station South Exit/Yoyogi, Tokyo General,Western / General / Omurice (omelet rice) / Wine

関口　康史SEKIGUCHI YASUSHI

We make Westernstyle cuisine to suit Japanese tastes!

With a confectioner father and a chef for an older brother, he entered the world of professional cooking at the age of 24. He got his start at a French restaurant, then moved on to Chinese, Japanese, and a wide variety of cuisines. After gaining further experience at the Kanda steakhouse Kaki no Ki, he struck out on his own, and has been running his own business for almost 20 years.

関口　康史SEKIGUCHI YASUSHI

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

Ebiju 海老重 Nishi-Funabashi, Chiba Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

海老原　孝EBIHARA TAKASHI

Growing up watching his father, a chef

After growing up watching his father work as a sushi chef, it was a natural step for him to set foot in the culinary world. He trained at various restaurants and even opened his own restaurant but fate lead him to manage a restaurant with his father in 2012. That restaurant is reopening after a renovation.

海老原　孝EBIHARA TAKASHI

Oshio Ataru おしお　ATARU店 Tsukishima, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter)

松野　雄太MATSUNO YUTA

We want our favorite foods to become our customers' favorites too.

I have always loved making okonomiyaki pancakes at home, so I started working here part time in the second year of high school. And then, falling in love with the taste of monjayaki, I decided to work here full time. I want to serve monjayaki to the customers and have them love it as much as I do!?

松野　雄太MATSUNO YUTA

Yoshimori ヨシモリ Ota/Tatebayashi, Gunma Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

建守　護TATEMORI MAMORU

A Young, Talented Chef Trained in Kaiseki Takes on a New Challenge With Yakitori

Chef Tatemori was born in 1978 and grew up in Tokyo. He started to master Japanese cuisine at "Yamazato", a kaiseki (multi-course meal) restaurant in Hotel Okura. At the famous "Hatsu Hana" in Chicago and at "TOKYO TOKYO" in the Mandarin Oriental Hotel in Hawaii, he also served as head chef. Upon returning to Japan, he worked in the Department of Gourmet Development at Suntory before opening a yakitori (grilled chicken) restaurant with a desire to "master the techniques of 'grilling', the oldest known cooking method." He is widely promoting the appeal of the method through a commonly known Japanese food, yakitori.

建守　護TATEMORI MAMORU

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

Torigen Kamata とり元　蒲田店 Kamata, Tokyo Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Shochu

原山HARAYAMA

Particular about charcoal, a chef who pays attention to the details when grilling.

He expertly prepares the ‘Kirishima Chicken' of Miyasaki one by one by hand, and provides the skewers, even adding the finishing touches to the grilled dishes. At ‘Torigen, Kamata branch', he calls himself the ‘Char-grilling Craftsman.'

原山HARAYAMA

Hokkai Shabu Shabu Kita 2 Jo 北海しゃぶしゃぶ北2条店 Sapporo Station, Hokkaido Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Crab / Nabe (hot pot) / Shabu-shabu (boiled meat slices)

佐々木　彰則SASAKI AKINORI

Working hard with the staff to create a comfortable restaurant

Born August 10, 1956 in Sapporo. After graduating from a vocational school, he worked at restaurants, hotels, and izakaya bars, serving customers. When Hokkai Shabu Shabu Kita 2 Jo opened in 2012, he was hired on as manager. Rather than "training staff by the book," he focuses on "little acts of service and hospitality," working towards creating a restaurant with a warm atmosphere along with his staff.

佐々木　彰則SASAKI AKINORI

Ocomo OCOMO Asakusa, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)

安倍　康介ABE KOSUKE

The smiles of his customers inspire him to spend every day trying to make the best possible food on his hot plate.

He was born in Tokyo in 1995. From a young age he was interested in cooking, and when he was a student, he gained experience in the food industry through part-time jobs. This experience led to him setting his heart upon a career within cooking. In 2010, he started work at Asakusa Monja Ocomo. He became interested in working with a hot plate, which allows for a wide range of cooking to be performed. Every day he tries out new ideas as he cooks. He also puts his heart into welcoming his customers to make them happy.

安倍　康介ABE KOSUKE

Spaghetti House Chef Meiekinishi スパゲッティハウス　シェフ　名駅西店 Nagoya Station, Aichi Pasta/Pizza,Italian/French / General

木戸　由紀夫KIDO YUKIO

A professional whose signature dish is "Ankake (thick sauce) Spaghetti".

After working for the Toyohashi restaurant "Ciao" for five years he opened his own place. He left the establishment he ran for 27 years to his son, and opened "Spaghetti House Chef Meiekinishi" nine years ago. He is a chef of the ankake (a thick, starchy kudzu sauce) spaghetti school of cuisine.

木戸　由紀夫KIDO YUKIO

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

Kobe Harborland Sandaya 神戸ハーバーランド　三田屋 Harborland, Hyogo Steak,Yakiniku/Steak / Japanese Beef Steak / Steak / Western Teppanyaki (iron griddle grilling)

村田　茂郎MURATA SHIGERU

Providing topquality beef cultivated by scouring the industry with a critical eye.

Born in 1956 in Sanda city, Hyogo prefecture. For eight years he threw himself into ensuring product quality within the meat industry, attaining a qualification as a 'meat specialist'. After that he began to take an interest in attracting customers from far and wide to his home base of Hyogo with nothing but a "home-grown beef tenderloin course" and just like that, Sandaya was born. Currently he uses skills and techniques fostered by his experience in the meat industry throughout the whole store.

村田　茂郎MURATA SHIGERU

Hassho 八昌 Nagarekawa/Yagembori, Hiroshima Okonomiyaki/Monjayaki (savory pancakes),Japanese / Hiroshima-style Okonomiyaki (savory pancakes)

片山　義邦KATAYAMA YOSHIKUNI

The Chef's Recommendations

After finishing his job as a businessman, decided to make living with Okonomiyaki.

I was born 1968, in Kagawa. When I quit being a salaryman, I chose the early retirement option of the company I was working for and decided to make my living making "okonomiyaki". After going around to try many restaurants, I chose to train at "Hassho", which was the most delicious. I continuously worked and gained experience under my strict teacher, and in the end, I inherited the restaurant from him when he retired. Under the teaching of "Never forget to concentrate on making delicious dishes, rather than to earn a lot of money", I dedicate myself to the grill for the many guests who kindly line up in front of my restaurant today.

片山　義邦KATAYAMA YOSHIKUNI

Ginza Wakuta 銀座　和久多 Shimbashi/Shiodome, Tokyo Kaiseki (course menu),Japanese / Kyoto Cuisine / Kaiseki (traditional multi-course meal) / Kaiseki (tea-ceremony dishes)

亀山　昌和Masakazu Kameyama

The Chef's Recommendations

The chef expresses the sense of the season through his cuisine.

After training at small Japanese restaurants which are ideal to learn the fundamentals of Japanese cuisine, he accumulated further experiences at restaurants in Osaka and Kyoto to learn about the gourmet food of the Kansai area. After improving his cooking skills at Chiso Sottaku in Ginza, Tokyo, he became the master chef at Ginza Wakuta in July 2003, where he later became the owner until now. Currently he is creating dishes respecting the original tastes of the ingredients and the sense of the season.

亀山　昌和Masakazu Kameyama

Saryo Takinoya 茶寮　瀧乃家 Nakajima Park, Hokkaido Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)

松林　康和MATSUBAYASHI YASUKAZU

The Chef's Recommendations

A chef in continuous pursuit of the origin of Japanese cuisine.

He was born on March 13th, 1957 in Ashibetsu city. Raised under the wings of his working parents, he set his sights on the path of culinary arts and nature. While attending culinary school, he worked hard part-time at the ryokan (Japanese inn) that he was living in. He realised that the origin of the Japanese palate lay in Japanese cuisine and started work at a ryotei (traditional Japanese restaurant). Subsequently, he assumed the role of head chef at a ryokan in Sapporo. Since 2007, he has been displaying his cooking prowess as the head chef of Saryo Takinoya.

松林　康和MATSUBAYASHI YASUKAZU

Tonkatsu Muneta とんかつ棟田 Shimokitazawa, Tokyo Japanese,Japanese / Tonkatsu (fried pork cutlet) / Beer / Highball

棟田　良祐MUNETA RYOSUKE

His specialties: pork cutlets and deepfrying both Western and Eastern

Born 1984 and coming from Tokyo, he's loved tonkatsu (deep-fried pork cutlets) from an early age. This love lead him to the world of cookery. He trained for six years at Tonkatsuden in Edogawa Ward, picking up the fundamentals. He persists in carefully selecting healthy, delicious, soft, grain-fed pork and gold medal-winning Koshihikari rice from Nita, Okuzumo, and Shimane. Serving up well-priced and filling portions of delicious food, he makes the joy of his customers the worth of his work.

棟田　良祐MUNETA RYOSUKE

Restaurant ranking

Browsing history

GINZA TOTOKI

An encounter with a chef of French cuisine opened him up to the world of French food.

Waso Hayashida

It all started back when I used to help my mother in the kitchen.

Gyutan Sumiyaki Rikyu Yamatomachi

Making a career out of my favorite dish

Sumiyaki Hormone Ikedaya

He's moved by his customers complimenting on his food

Sekiguchitei

We make Westernstyle cuisine to suit Japanese tastes!

Fujinomiya Wa no Shokusai Tendo

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

Ebiju

Growing up watching his father, a chef

Oshio Ataru

We want our favorite foods to become our customers' favorites too.

Yoshimori

A Young, Talented Chef Trained in Kaiseki Takes on a New Challenge With Yakitori

Pub&Cafe kanayama80's

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

Torigen Kamata

Particular about charcoal, a chef who pays attention to the details when grilling.

Hokkai Shabu Shabu Kita 2 Jo

Working hard with the staff to create a comfortable restaurant

Ocomo

The smiles of his customers inspire him to spend every day trying to make the best possible food on his hot plate.

Spaghetti House Chef Meiekinishi

A professional whose signature dish is "Ankake (thick sauce) Spaghetti".

Chef's

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

Kobe Harborland Sandaya

Providing topquality beef cultivated by scouring the industry with a critical eye.

Hassho

After finishing his job as a businessman, decided to make living with Okonomiyaki.

Ginza Wakuta

The chef expresses the sense of the season through his cuisine.

Saryo Takinoya

A chef in continuous pursuit of the origin of Japanese cuisine.

Tonkatsu Muneta

His specialties: pork cutlets and deepfrying both Western and Eastern

GINZA　TOTOKI