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281 - 300 of 665 chefs

76Vin

76vin

  • Nippori, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / French / Wine

江村 謙Ken Emura

The Chef's Recommendations

His journey towards becoming a yakitori (grilled chicken) artisan began when he helped out at his uncle's restaurant.

Born in Tokyo in 1964, Me. Mr. Emura began a career working at a company but was invited to help out at the izakaya (Japanese style pub) that his uncle runs, which is where he learned to grill chicken. At a time, the izakaya was so popular that they grilled 400 skewers of yakitori per day. However, it was forced to close due to the building's deterioration. At that point, Mr. Emura received an offer from culinary researcher Ms. Yukiko Hirano, who was an acquaintance of his. He opened "76Vin" in 2012, with her producing the food and the restaurant space.

江村 謙Ken Emura

ROZZO SICILIA

ロッツォ シチリア

  • Shirokane/Shirokanedai, Tokyo
  • Italian,Italian/French / Italian / Mediterranean / Wine

中村 嘉倫Yoshimichi Nakamura

Dream of 2 apprentices after 10 years.

He was born in 1974 in Tokyo. Deciding to keep cooking as a hobby, he entered an ordinary university. However, his passion for cooking became irresistible when searching for his career during job seeking activities. He entered an Italian restaurant in Tokyo after graduating university and met Mr. Tsutomu Abe. Promising to have their own restaurant together in the future, they continued brushing up their skills. Returning Japan after 3 years of work in Sicily, 2 ex-apprentices opened [ROZZO SICILIA] together.

中村 嘉倫Yoshimichi Nakamura

SAKURA Roppongi

SAKURA 六本木

  • Roppongi, Tokyo
  • French,Italian/French / General / Omurice (omelet rice) / Wine

山本 柊磨Shuma Yamamoto

Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian. 

Mr. Yamamoto was born in 1996 in Saitama. He began his interest in cooking in junior high school when he started making meals for it himself. He began to enjoy serving his family and being told how delicious it was. At 22 years old, after graduating from college, he started working at a restaurant a friend was recruiting for and studied mainly Italian cuisine. In September 2022, he moved from SAKURA Kabukicho to SAKURA Roppongi, where he serves as the chef.

山本 柊磨Shuma Yamamoto

CARNEYA ANTICA OSTERIA

カルネヤ

  • Kagurazaka, Tokyo
  • Italian,Italian/French / Italian / Steak / Wine

高山 いさ己Isami Takayama

The Chef's Recommendations

He has been surrounded by meats since he was born!

He was born as the 2nd son of a popular Japanese BBQ restaurant in Asakusa and grew up with Japanese BBQ 6 days a week. When he was 18, he dined at some 50 restaurants and approached [Chez Pavot Blanc] in Nishi Azabu with wonderful food and service, to start his culinary career. He further broadened his experience at [ENOTECA] and went to Italy in 2002. After he came back and worked as a chef at some restaurants in Tokyo, he opened [CARNEYA] in 2007.

高山 いさ己Isami Takayama

Shinjuku Kakekomi Gyoza

新宿 駆け込み餃子

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Japanese,Japanese / Basashi (horse meat sashimi) / Sousaku Sushi (creative sushi) / Gyoza (dumplings)

竹内 仁栄Kimiharu Takeuchi

The Chef's Recommendations

Mr. Takeuchi wanted to take over his father's restaurant and entered the world of chefs.

He was born on July 3, 1980, in Saitama. His father operated a Chinese restaurant, and his mother helped in the store. Mr. Takeuchi, along with his mother, spent his childhood in the kitchen, so it came as natural for him to enroll in a culinary school. He trained at restaurants in Ginza, Roppongi, and Ebisu for 15 years, thinking he would someday take over his father's restaurant. He has absorbed a wide range of knowledge, from Shanghai cuisine, Cantonese cuisine, and medicinal herbs to management and accounting up to the present.

竹内 仁栄Kimiharu Takeuchi

Taruichi Shinjuku Main Branch

樽一 新宿本店

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Whale Meat

永瀬 英昭Hideaki Nagase

Mr. Nagase wants his guests to enjoy the delicious whale dishes and Sake that only a specialty restaurant can offer.

He was born in 1986 in Tokyo. Grew up eating delicious food from a young age with a father who enjoyed cooking under the influence of his grandmother, who ran a diner. He was also impressed by the delicious taste of the excellent cuisine he ate at a sushi restaurant he visited with his father, and naturally decided to pursue a career in cooking when he was in junior high school. Entered Ecole Tsuji Tokyo, a culinary school. After graduation, he worked at Takegami in Akasaka for seven years and also honed his skills at other restaurants. After that, he worked for ten years at Sakamoto in Yotsuya.  In 2024, he moved to Taruichi by chance, where he has worked ever since.

永瀬 英昭Hideaki Nagase

Yakitori Shouchan Ebisu

焼き鳥 ショウチャン 恵比寿

  • Ebisu, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

沼澤 貴宏Takahiro Numasawa

Mr. Numasawa continues to hone his skills to gain solid culinary expertise.

He was born in 1979 in Yamagata. He chose to become a chef because of his desire to acquire professional skills and a love for cooking. After moving to Tokyo, he gained a variety of experiences. From 2022, he has been the chef at Yakitori Shouchan Ebisu.

沼澤 貴宏Takahiro Numasawa

Ushikoi Shibuya Branch

赤身焼肉のカリスマ「牛恋 渋谷店」

  • Shibuya South Exit, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sousaku Sushi (creative sushi)

小泉 孟Hajime Koizumi

Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.

He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.

小泉 孟Hajime Koizumi

Funachu Asakusa-hanakawado Branch

鮒忠 浅草花川戸店

  • Asakusa, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Unagi (eel)

瀬谷 重勝 Shigekatsu Seya

As he built his career, Mr. Seya chose to become a professional chef to utilize the skills and sensitivities he had cultivated.

He was born in 1976 in Chiba. When he was in high school, he worked part-time at Funachu, which led him to pursue a career as a chef. At first, it was just a job, but as he learned culinary skills, he became fascinated with the depth of cooking, and 30 years passed. Currently, he is fully demonstrating his experience and passion at the Funachu Asakusa-hanakawado branch, which opened in May 2018.

瀬谷 重勝 Shigekatsu Seya

Dashi Shabu Obanzai OKAKA Tokyo

出汁しゃぶおばんざい おかか 東京

  • Otemachi, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Sake

Gyukaku Shinjuku Omekaido Overbridge Branch

牛角 新宿大ガード店

  • Shinjuku West Exit/Tochomae, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

髙原あゆみAyumi Takahara

Ms. Takahara welcomes guests with Japanese hospitality, energy, and a smile.

She has been working for 15 years at Gyukaku, located in Shinjuku, in the heart of Tokyo. It is visited by guests from many different countries every day. With a smile, she works hard daily to provide a pleasant dining experience for all customers in the spirit of Japanese-style hospitality.

髙原あゆみAyumi Takahara

Unagi Fujita Shirokanedai Branch

うなぎ 藤田 白金台店

  • Shirokane/Shirokanedai, Tokyo
  • Japanese,Japanese / Unagi (eel)

藤田 将徳Masanori Fujita

The Chef's Recommendations

Raised in an environment with eel around him from birth, he handles them earnestly as a chef.

Born in 1973 in Hamamatsu, Shizuoka. Eldest son of Shigeyoshi Fujita, 3rd generation owner of [Unagi Fujita]. Entered the restaurant world immediately after graduating high school. Worked as a manager in a large-scale restaurant with 300 seats and 100 staff members. Built up 4 years of experience, including working abroad. Joined [Unagi Fujita] in 1996. Learned the processes of putting eel on skewers, cutting up whole eel, and grilling them over the course of 13 years. Appointed representative director in 2009, and concurrently worked in direct sales department. Opened a branch location in front of Hamamatsu Station in 2011. The Shirokanedai branch opened in 2016, and is managed jointly with the hostess and his older sister.

藤田 将徳Masanori Fujita

ESqUISSE

ESqUISSE

  • Ginza, Tokyo
  • French,Italian/French / French

リオネル・ベカLionel Beccat

The Chef's Recommendations

Came to Japan by order of his master, then to [ESqUISSE] after accumulating excellent careers.

He was born in 1976 in Corsica, France. He decided to be a chef after the age of 20 and started working at [Le Centrale], a brasserie of Michel Troisgros. After having training at other restaurants with stars, he became the second chef of [Maison Troisgros] at the age of 26. When [Cuisine [s] Michel Troigros] was opened in 2006, he was assigned by Mr. Michel Troigros to go to Japan as the chef. After working as the executive chef for 5 and half years, he moved to [ESqUISSE] in 2012.

リオネル・ベカLionel Beccat

Osteria quinto

Osteria quinto

  • Ogikubo, Tokyo
  • Italian,Italian/French / Italian

福間 透Toru Fukuma

His experience in changing French career to Italian cuisine became an advantage. 

Born in 1969 in Aomori Prefecture. After graduating from a senior high school, he entered a culinary school and specialized in French cuisine. He moved to Tokyo after the graduation and started working at a French restaurant. A few years later, he changed his French career to Italian cuisine when the restaurant he was working opened a new Italian restaurant. In 1999, he went to Italy and built up his experience at various starred restaurants such as [Romano] during his stay for 4 years. After returning to Japan, he worked at a super luxury resort hotel and became independent to open [osteria quinto] in 2009.

福間 透Toru Fukuma

tsugumi

tsugumi つぐみ

  • Shimokitazawa, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Wine

木原 良尚Yoshinao Kihara

Mr. Kihara proposes highly flexible menus based on his experience as a French chef.

He was born in 1978 in Tokyo. Began his career as a French chef at the age of 19. He has gained experience as a chef in Japan and abroad, including in Tokyo, Hokkaido, France, and Singapore. tsugumi is Mr. Kihara's third restaurant. While keeping a Japanese food base, he offers a highly flexible menu by combining elements of various genres, including his experience as a French chef.

木原 良尚Yoshinao Kihara

Sushi JIN-E

鮨 甚江

  • Shinjuku West Exit/Tochomae, Tokyo
  • Sushi,Japanese

加藤 聡Satoshi Kato

Charmed by fish, Mr. Kato has followed the path of life as a sushi chef.

He was born in 1971 in Kanagawa. Born to a long family line of fishermen, he has been interested in fish since he was young. Because his family was often busy, he had many chances to cook in their place, and he was happy to please them with his cooking. His starting point as a chef was at the restaurant Sushitatsu in his hometown when he was 16 years old. Later on, at the age of 25, he came to Tokyo. In 2017, he opened Sakurazaka Kato in Akasaka. He shut down this restaurant during the COVID-19 pandemic but, blessed by fate, opened another restaurant, Sushi JIN-È. JIN-È is the trade name of the fishery business run by Mr. Kato's relatives, which he had planned to use someday as the name of his restaurant.

加藤 聡Satoshi Kato

INARI Izakaya

INARI 居酒屋

  • Ueno, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

Aged Wagyu Yakiniku Aging Beef Shibuya Branch

熟成和牛焼肉エイジング・ビーフ 渋谷店

  • Shibuya South Exit, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Others

尾関 岳Gaku Ozeki 

Delivering the taste and pleasure that only "aged Wagyu beef" can provide.

Mr. Ozeki was born in 1992 in Gifu. Entered the world of food and drink after graduating from university. After graduating from L'ecole Vantan College with a major in delicatessen, he worked mainly in Italian cuisine. Worked as a manager at Al Bacio in Nishi-Shinjuku before moving to his current company, Shinwa, Inc. He experienced an assistant manager at each "Aging Beef restaurant" and then became the manager of the Shibuya branch. "Aged Wagyu" is a beef that has been slowly aged for a long time to bring out the best in the meat. He delivers to people the taste and pleasure that only dry aging can bring.

尾関 岳Gaku Ozeki 

Nihon Yakiniku Hasegawa Omotesando branch

日本焼肉はせ川 表参道店

  • Omotesando/Aoyama, Tokyo
  • Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Wine

齊藤 綱二Koji Saito

Mr. Saito, a dedicated Japanese cuisine artisan, explores the possibilities of Yakiniku.

He is from Chiba. After graduating from a vocational school, he began his culinary training at a cookshop in Tokyo. Later, he had the opportunity to meet Mr. Masuda, the company's executive chef, and spent 12 years honing his skills in Japanese cuisine, Tea Kaiseki (tea-ceremony dishes), and Shojin Ryori (Buddhist cuisine), serving as his right-hand person. In June 2022, he assumed the head chef position at the Nihon Yakiniku Hasegawa Omotesando branch.

齊藤 綱二Koji Saito

Kobe Beef Dining Wagyu Tok

Kobe Beef Dining 和牛特区

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Steak,Yakiniku/Steak / Hamburger Steak / Steak

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