261 - 280 of 665 chefs
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Ginza Seiten
銀座 青天
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Steak
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青木 祐一Yuichi Aoki
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Mr. Aoki offers a relaxing experience with quality flavors that make you want to eat every day.
He was born in 1967 in Ibaraki. Interested in cooking from an early age, he decided to become a chef when he was in high school. After 20 years of training at a famous restaurant in Tokyo, he honed his skills under the supervision of a master chef who appeared on "Ryori no Tetsujin" (Iron Chef) and continued to further his training. Later, he worked as the head chef at Okahan, owned by Shinbashi Kanetanaka, a long-established Japanese restaurant, where he gained a wide range of experience. By chance, he was involved in the launch of Ginza Seiten and became the head chef when it opened on February 14, 2024.
青木 祐一Yuichi Aoki
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JB the DINING BAR
JB the DINING BAR
- Tachikawa, Tokyo
- Teppanyaki,Yakiniku/Steak / Italian / Steak / Western Teppanyaki (iron griddle grilling)
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内野Uchino
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A career change motivated by a passion for food. The skilled chef whose techniques have been refined through experiences both in Japan and overseas.
Ms. Uchino was born in Tokyo. Originally working in the fashion industry, she decided to make a career change because of his high interest in food, so she knocked on the door of a French restaurant. She then went to Italy for further training to deepen her insight as a chef. After returning to Japan, she worked at an Italian restaurant in Tokyo, acquiring skills in everything from main courses to desserts. Currently, she works as a chef at JB the DINING BAR.
内野Uchino
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Unagi Komagata Maekawa Soramachi Branch
鰻 駒形 前川 ソラマチ店
- Oshiage, Tokyo
- Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)
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高梨 伸夫Nobuo Takanashi
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His yearning to be a chef led him to be an unagi chef. His wish is to serve great meals to a lot of people.
He was born in 1979 in Saitama. Impressed by professional works and dedications of chefs that appeared in the TV show, [Iron Chef], he started to wish to become a chef himself. He found employment at a Japanese restaurant with the hope of cooking and serving delicious meals to people. After gaining experiences in Japanese restaurants and unagi restaurants, he started training himself to be a dedicated unagi (eel) course dinner chef. Since 2012, he has been working for Unagi Komagata Maekawa Soramachi branch as a chef.
高梨 伸夫Nobuo Takanashi
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Azabujuban Nikukappo Okadamae
麻布十番肉割烹 岡田前
- Azabu-Juban, Tokyo
- Japanese,Japanese
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岡田賢一郎 Kenichiro Okada
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Mr. Okada is the creator of numerous popular restaurants and a master chef of meat.
After graduating high school, he got a job at an electronics store. Still, he was grievously disappointed at how little lunch he was offered and resigned after three days. He returned to the yakiniku (Japanese BBQ) restaurant, where he had worked part-time during high school and entered the restaurant business. In 1993, he opened Chanto, a creative cuisine restaurant in Shinsaibashi. The restaurant grew dramatically and expanded to Yokohama in 1997. In 1998, he opened Ken's Dining in Nishi-Azabu and became the darling of the times. After that, he opened Innocent Carberry in Nishi-Azabu in 2015, and on February 14 of this year, he opened Okadamae.
岡田賢一郎 Kenichiro Okada
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Osteria da K. [Kappa]
Osteria da K.［Kappa］
- Shimbashi/Shiodome, Tokyo
- Italian,Italian/French / Italian / Pasta
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礒貝 勝成Katsunari Isogai
The Chef's Recommendations -
Various experience from famous Trattoria to a 3-star sushi restaurant.
He was born in 1976 in Tokyo. Influenced by his good cook mother, he liked cooking since he was a child. Deciding to [do what I want to do most] when choosing his future career, he entered a cooking school. After graduating from the school, he started working at [CHIANTI] in Itakura. Later, he moved to [Trattoria MIKITA], and became a chef at the main restaurant for 4 years. Building up sufficient experience, he travelled to Italy. Returning to Japan, he broadened his experience at [Sushi Yoshitake] he had some connections, and became a chef at [Osteria da K.(kappa)].
礒貝 勝成Katsunari Isogai
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Magurobito Betsuan Nihonbashi Branch
まぐろ人別庵 日本橋店
- Nihonbashi, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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出口 瑠尉Rui Deguchi
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Mr. Deguchi wants to thoroughly master his craft! With his stoic nature, he found himself becoming a sushi chef.
Mr. Deguchi was born in 1985 in Nagasaki Prefecture and grew up near the sea. So, fresh seafood was always on the table from a young age. After tasting various fish dishes, he decided to become a sushi chef handling fresh fish and moved to Tokyo. After 2 years of training at a sushi restaurant in Ginza, he was invited by a senior chef he admired to work at the affiliated restaurant where he now works. He is a stoic who pursues it to its end once he starts on a path. Presently, he is the general manager of all affiliated restaurants Hatazushi and Magurobito.
出口 瑠尉Rui Deguchi
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L'OMBELICO
L’OMBELICO
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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千田 健治Kenji Chida
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Mr. Chida aspires to be a chef who can move people through culinary creations.
He was born in 1984 in Iwate. The delicious dishes he enjoyed as a child at restaurants and the smiles of his family around the table were memorable and became the starting point for him to become a chef. During high school, he worked part-time at a restaurant, learning both the joys and challenges of cooking. After graduation, he left his hometown to take on new challenges. Upon moving to Tokyo, he gained much experience and continued to hone his skills. He is currently active at L'OMBELICO, which opened in September 2023.
千田 健治Kenji Chida
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Unagi Komagata Maekawa Main Branch
鰻 駒形 前川 本店
- Asakusa, Tokyo
- Japanese,Japanese / Unagi (eel) / Japanese Sosaku (creative cuisine)
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小林 秀之Hideyuki Kobayashi
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Ever since he started working as a part-time at a unagi restaurant, unagi has become his life work.
He was born in 1975 in Chiba. After graduating from a cooking school, he started working at a sushi restaurant. He worked there for about a year, but was always feeling that the job was not for him. He then started working for an unagi (eel) restaurant as a part-timer, where he eventually became a full-time worker. He gained a wide variety of experience as an unagi chef. In 2011, he started working at Unagi Komagata Maekawa Main Branch, and is now working as a chef for this restaurant.
小林 秀之Hideyuki Kobayashi
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Kappou Toumyou
割烹 燈明
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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Ginza Wagyu Lab
銀座和牛ラボ
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Steak
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角田 博史Hiroshi Kakuta
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Mr. Kakuta is one of the chefs who contributed to the global branding of Japanese food.
He is one of the key figures who contributed to the global branding of Japanese cuisine under the tutelage of the Iron Chef, Mr. Komei Nakamura. After working at Nadaman for nearly 30 years, he became the head chef. Since then, he has continued to support many prestigious hotels as head chef. He is currently working as the executive chief chef of Ginza Wagyu Lab.
角田 博史Hiroshi Kakuta
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Beef-Professional private Shinjuku Main Branch
完全個室 牛の達人 private 新宿本店
- Shinjuku East Exit/Kabukicho, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine
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堀江 直人Naoto Horie
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Offering the finest quality Japanese beef at a reasonable price.
Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.
堀江 直人Naoto Horie
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Teppanyaki Steak Kitanozaka
鉄板焼 ステーキ 北野坂
- Shinjuku-Sanchome, Tokyo
- Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Sosaku (creative cuisine) / Steak
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Sugita
すぎ田
- Asakusa, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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佐藤 光朗Mitsuo Sato
The Chef's Recommendations -
Making proper efforts to pursue a deliciousness hidden in the traditional dish.
Born in 1980 in Tokyo, he raised up watching his father who ran a pork cutlet restaurant. It was natural for him to help his father before going to school in his days as a student. After graduating from a university, he started working at [Sugita] to succeed his family business, then became the 2nd generation in 2011. He is modest to say that his restaurant is a small bistro in this town but still making efforts every day to be better than any other restaurant, and wishing the guests to say [though pork cutlet is a casual food, his dish is special].
佐藤 光朗Mitsuo Sato
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Tarikino Kappou
他力野割烹
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Wine / Sake
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他力野 慶太Keita Tarikino
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Challenging the Shuhari (follow the rules, break the rules, transcend the rules) of Japanese cuisine, Mr. Tarikino fascinates guests with various "freshly prepared" dishes that embrace the seasons.
He was born in 1974 in Nagasaki. Attracted by the way a chef finishes skewers behind the counter at a yakitori restaurant in his hometown, he decided to pursue a career in the culinary field. After training at kappou and Japanese restaurants in Nagasaki City, he studied at a Japanese restaurant in Yokohama City. Then, he got to work with the Ukai Group and became the head chef at kappou ukai in Ginza Roppongi. As the culmination of his efforts, he founded his current restaurant in July 2022 and became independent. Serving dishes at the counter, which is his starting point, he serves " freshly prepared" dishes with creative and unique arrangements.
他力野 慶太Keita Tarikino
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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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Ginza Cobau Namiki-dori branch
銀座コバウ並木通り店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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小山 展男Nobuo Oyama
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Mr. Oyama warmly welcomes guests and offers sincere hospitality.
Mr. Oyama was born in 1982 in Osaka. When he visited a bar, he felt the pleasure of serving customers, and he entered the restaurant industry at 24. Starting in hotels and lounge bars, he worked and got experience in various genres, including an Italian restaurant, oyster bar, izakaya (Japanese-style pub), ramen shop, and game meat cuisine restaurant. After joining Ginza Cobau, he provides guest-oriented service with the pride and satisfaction of an upscale restaurant.
小山 展男Nobuo Oyama
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Ganso Ebidashi Monja no Ebisen Shibuya Stream Branch
元祖海老出汁もんじゃのえびせん 渋谷ストリーム店
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Monjayaki (okonomiyaki pancakes using diluted batter) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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羽方 勇二Yuji Hagata
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A chef who brings smiles to guests with a charming downtown atmosphere and delicious cuisine.
Mr. Hagata was born in 1992 in Tokyo. He had a passion for food from a young age and decided to pursue a career in the culinary world. Gained experience working as a chef in Japanese and chicken-focused restaurants in Marunouchi and Shinjuku. At Ganso Ebidashi Monja no Ebisen, he put his heart into his cooking every day with the desire for their guests to want to come back. He also put effort into creating the restaurant's ambiance, hoping that guests could experience the atmosphere of a Monja restaurant born in the traditional downtown area.
羽方 勇二Yuji Hagata
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Maruya Honten Ginza Glasse
まるや本店 銀座グラッセ
- Ginza, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood
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山田 孝志Takashi Yamada
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Following his experience at a hotel, Mr. Yamada launched the Tokyo Midtown Branch and is now looking to expand further.
He was born in April 1977 in Aichi. He learned the spirit of hospitality through 10 years of working at a hotel in Aichi. At Maruya, he mastered grilling eel under the executive chef while serving as management staff. In 2019, he launched the Tokyo Midtown branch, the first out-of-prefecture store, where he is the manager and chef. In 2024, the second restaurant in Tokyo opened in Ginza. He is aiming for a further leap forward.
山田 孝志Takashi Yamada
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Teppanyaki Ginmeisui GINZA
鉄板焼 銀明翠 GINZA
- Ginza, Tokyo
- Japanese,Japanese / General / Teppanyaki (iron griddle grilling) / Wine
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綾部 誠Sei Ayabe
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In Ginza, enjoy the brilliant techniques of a chef who has worked at renowned hotels inside and outside Japan.
He was born in 1975 in Hyogo Prefecture. He decided to be a chef as he was impressed with the dishes served at hotels during the Kobe Expo. At the age of 18, he entered [Kobe Portopia Hotel] and worked actively at the teppanyaki (grilled on iron griddle) restaurant while having training for western and Japanese cuisines. In his 20's, he worked actively at a renowned hotel with 5 stars in the Netherlands for 3 years, and made achievements as the master chef. After returning to Japan, he improved his skills and qualified as an instructor at the Teppanyaki Association and was approved as a sommelier by J.S.A. In 2010, he became the general master chef at Mars Garden Wood GOTEMBA. In 2014, he opened [Ginmeisui Ginza branch].
綾部 誠Sei Ayabe
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Shabuzen Roppongi Branch
しゃぶ禅 六本木店
- Roppongi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal)
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田中 泰宏Yasuhiro Tanaka
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From art to cuisine. The head chef, Mr. Tanaka, continues to hone his skills in pursuing beauty common to both.
Mr. Tanaka was born in 1978 in Tokyo. Originally specialized in art. Aspire to become a cook, having been inspired by Japanese food with the same beauty as the art world. After graduating from a culinary school, he joined Nadaman and began his career in earnest. Following Park Hyatt Tokyo, he joined the Shabuzen group in 2001. In 2011, he left the group to widen his perspective on food and trained in Italian and other western cuisines. In 2020, he assumed the head chef post at Shabuzen Roppongi Branch.
田中 泰宏Yasuhiro Tanaka
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