321 - 340 of 681 chefs
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Ristorante ACQUA PAZZA
リストランテ アクアパッツァ
- Gaienmae/Aoyama-Itchome, Tokyo
- Italian,Italian/French / Italian
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日髙 良実Yoshimi Hidaka
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A pioneer who went to Italy to introduce Italian cuisine to Japan.
Born in Hyogo Prefecture in 1957. After training at [Alain Chapel], a French restaurant inside Kobe Portopia Hotel, he decided to work towards mastering Italian cuisine. He was one of the first people to go to Italy with the aim of studying Italian cuisine. Throughout his three years of study, he came to realize that the charm of Italian cuisine lies in regional foods. With this in mind, he studied at 14 different restaurants all across the country. In 1990, he opened this restaurant, naming it after the dish that impressed him the most during his studies.
日髙 良実Yoshimi Hidaka
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Originator of Teppanyaki Steak Misono Shinjuku branch
元祖鉄板焼ステーキみその新宿店
- Shinjuku West Exit/Tochomae, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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長野 広一Koichi Nagano
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Know everything about Teppanyaki. Fully enjoy his dishes with the original savory tastes of the ingredients.
He was born on October 12, 1961 in Nerima-ku, Tokyo. After graduating from a culinary school, he experienced Japanese, Western, and Chinese cuisines. He also worked as a French chef at Ginza Mikasa Kaikan for 4 years, then has actively cooked teppanyaki (grilled on iron griddle)-style dishes for 35 years. His motto is to offer fun exciting moments to the guests with teppanyaki with the original savory tastes of the ingredients. Currently he works at Steak Misono, while enjoying communicating with the guests from a close distance.
長野 広一Koichi Nagano
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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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ROZZO SICILIA
ロッツォ シチリア
- Shirokane/Shirokanedai, Tokyo
- Italian,Italian/French / Italian / Mediterranean / Wine
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中村 嘉倫Yoshimichi Nakamura
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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
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Hokkaido Italian Mia Bocca Shinjuku Takashimaya Branch
北海道イタリアンミア・ボッカ新宿タカシマヤ店
- Shinjuku-Sanchome, Tokyo
- Italian,Italian/French / Italian / Pizza / Pasta
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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
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齊藤 綱二Koji Saito
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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
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Sushino Ikumi
寿しの いく味
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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中村 吉成Yoshinari Nakamura
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Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.
He was born in 1973 in Toky. When he was 20, he traveled to Hokkaido and worked part-time at a tourist hotel in Shiretoko, which led him to a career in food and beverage. He then gained experience in French cuisine at Maccarina, a group restaurant of Moliere, a famous French restaurant in Sapporo. At the age of 26, he returned to Tokyo and switched to Japanese cuisine, opening his own izakaya pub in Shibuya at the age of 27. He is now the representative of the Yoshinari Group, operating three restaurants in Shibuya and one restaurant in Marunouchi. He is a genuine chef who enjoys being in the kitchen more than anything else.
中村 吉成Yoshinari Nakamura
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Yakitori Miyagawa Yotsuya branch
やきとり宮川 四ツ谷店
- Ichigaya, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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山崎 智弘Tomohiro Yamazaki
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The young leader advances towards [the best yakitori (chicken skewer) shop in the world].
He was born in 1988 in Tokyo. Being influenced by his mother who worked in the restaurant field, he got interested in cooking and had training for 4 years at a ramen noodle shop in Tokyo. He entered the current restaurant in 2011, since then, his sociable personality has been the life of the restaurant. Currently he manages the branch as its manager. As the restaurant has an open kitchen, he makes the best effort to behave well and have good communication with the guests. He improves his cooking skills everyday to realize his dream to make his restaurant, which started from Nihombashi, Tokyo, [the best yakitori shop in the world].
山崎 智弘Tomohiro Yamazaki
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Nihon Yakiniku Hasegawa Ginza Main Branch
日本焼肉 はせ川 銀座本店
- Ginza, Tokyo
- Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Sake
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益田 宜明Noriaki Masuda
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A chef who specializes in Japanese cuisine creates possibilities for new yakiniku dishes.
Mr. Masuda was born in 1974 in Kanagawa. After graduating from high school, he entered the world of Japanese cuisine at 18. His chef career began at a ryokan(Japanese hotel) in Izu, Shizuoka. Later, he moved to Tokyo and worked at various Japanese restaurants throughout Tokyo city. As a chef dedicated to traditional Japanese cuisine, he has served numerous food connoisseurs. At Hasegawa, he combines his acquired skills and carefully selected ingredients to create new possibilities for yakiniku (Japanese barbecue).
益田 宜明Noriaki Masuda
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Fukusho
ふく匠
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Fugu (blowfish) / Nabe (hot pot)
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村田Murata
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Offers "a little bit better" at an affordable price, providing luxury for adults.
Ms. Murata is the Fukusho sub-leader, heading up the service staff. Fukusho offers a special dining experience in a corner of Ginza, including grilled blowfish, a rare dish in the Kanto area, and suppon nabe (hot pot with softshell turtle), which is not something commonly seen in everyday life. While the price range is reasonable, she and the restaurant provide guests with a luxurious time to enjoy "something a little good" with ease, keeping careful attention to service and space creation.
村田Murata
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Ginza Shabutsu
銀座しゃぶ通
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General
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森下 英樹Hideki Morishita
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Offering a luxurious experience with the finest ingredients.
Mr. Morishita discovered the joy of cooking at the age of 6. As a student, he devoured cookbooks and learned about skewers, shabu-shabu, and Asian cuisine. He offers an enjoyable time through food and conversation.
森下 英樹Hideki Morishita
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TeppanYaki KOBE Beef Steak EBISU84
TeppanYaki KOBE Beef Steak EBISU84
- Ebisu, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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曽我 竜也Tatsuya Soga
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Mr. Soga celebrates life as a chef every moment so as not to have any regrets.
Mr. Soga was born in 1976 in Kanagawa. Admiring the manager of the restaurant he worked at part-time as a high school student, he aimed to become a chef. After gaining experience, on January 8, 2021, he joined TeppanYaki KOBE Beef Steak EBISU84 as an assistant at the same time the restaurant opened. Currently, he is the backbone of the store and manages it.
曽我 竜也Tatsuya Soga
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Tempura Miyashiro
天婦羅 みやしろ
- Nakameguro, Tokyo
- Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables)
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宮代 直亮Naoaki Miyashiro
The Chef's Recommendations -
Mr. Miyashiro is a Japanese chef who uses his expert skills to entice guests with crispy fried tempura.
Mr. Miyashiro was born in 1967 in Kanagawa Prefecture and went to a culinary school (Yokohama chouri) with his friend. After graduation, he trained at Hotel Metropolitan in Ikebukuro and gained experience at Royal Park Hotel in Yokohama. Then at Sakura restaurant in Hotel Nikko Tokyo in Odaiba, he started up the tempura counter and served as head chef. After that, he worked as head chef at Hilton Tokyo in Odaiba, then joined MUGEN, Inc. in 2018. He has been working at "Tempura Miyashiro" since May 2018, primarily responsible for tempura.
宮代 直亮Naoaki Miyashiro
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Sushi Yuumu
鮓 有無
- Nishi-Azabu, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (tea-ceremony dishes)
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髙橋 輝良Kiyoshi Takahashi
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Mr. Takahashi is a sushi master who preserves tradition while constantly pursuing new challenges.
He was born in 1973 in Tokyo. Fascinated with cooking from a young age, he aspired to pursue his career in the strict world of sushi chefs, which he saw in a documentary program. At 15, he began training at a renowned Ginza restaurant, gained experience in Ebisu and Akasaka, and finally branched out on his own at 32. In 2019, he opened Sushi Yuumu in Nishiazabu. With an overwhelming spirit of inquiry and a hunger for excellence, he pursues umami to its utmost limits. He values tradition but is never afraid to innovate and consistently strives for new challenges.
髙橋 輝良Kiyoshi Takahashi
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DepTH brianza
DepTH brianza
- Azabu-Juban, Tokyo
- Italian,Italian/French / Italian
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奥野 義幸Yoshiyuki Okuno
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Mr. Okuno presents his cultivated "depth" in the restaurant where "everyone is the main character."
He was born in 1972 in Wakayama. Raised in a ryotei restaurant, he studied business administration at a U.S. university and worked in the real estate industry before entering the culinary industry. He first served at an Italian restaurant in Tokyo and then moved to Italy. He returned to Japan after studying at eight restaurants in all regions of Italy. In 2003, he opened Ristrante la Brianza; it relocated to Roppongi Hills in 2016 as La Brianza. He then opened DepTH Brianza in Azabudai Hills in November 2023. In addition to his seven restaurants in Tokyo, he also produces restaurants and teaches cooking in Japan and abroad.
奥野 義幸Yoshiyuki Okuno
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Sushi Gotoku
鮨 五徳
- Dogenzaka/Shinsen, Tokyo
- Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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上野 純平Junpei Ueno
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Longing for a job as a "craftsman" who spends a lifetime pursuing one's technique.
Mr. Ueno was born in 1976 in Niigata. After 13 years of apprenticeship at a sushi restaurant in Setagaya, he opened his sushi restaurant, Sushi Gotoku, in Shibuya Kamiyama-cho. On its 10th anniversary, it relocated to its current location in the same Kamiyama-cho. He wanted to offer not only sushi but also a course menu with various dishes to enjoy, so he experienced various cuisines at other sushi restaurants, Japanese cuisine, and French cuisine for three months before opening the restaurant. Since the restaurant opened in 2007, he has attracted many customers by serving sushi and dishes such as terrine and mousse, a fusion of Japanese and French cuisine, matched with both sake and wine in the course.
上野 純平Junpei Ueno
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Sushi Tenkawa
鮨 天川
- Ebisu, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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藤平 真一Shinichi Fujihira
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Mr. Fujihira takes a new step forward as a restaurant owner, carrying a long-standing tradition.
He was born in 1990 in Tochigi. Born in a sushi restaurant in business since his grandfather's generation, he grew up close to cooking from an early age. After graduating from Musashino Cooking College, he trained at Sushi Tenkawa in Ginza, where he deepened his skills and knowledge. In 2011, he moved to Ebisu Hoshi, which opened as a branch in Ebisu and demonstrated his skills. In 2021, Hoshi took over the name of "Sushi Tenkawa," which was closed, and he became the owner of the newly born Sushi Tenkawa.
藤平 真一Shinichi Fujihira
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Sushi Kazumasa
鮨一正
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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渡邉 敏章Toshiaki Watanabe
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Mr. Watanabe steps forward with his skills and ambition.
He was born in 1991 in Saitama. As a student, he discovered the appeal of Japanese food through a part-time job at a sushi restaurant and was drawn to its depth. After graduating from high school, he began training in Japanese cuisine. He spent ten years honing his skills as a sushi chef at several sushi restaurants. Then, he joined his current company because he sympathized with the representative's personality and management philosophy. In 2022, he was in charge of Sushi Kazumasa at the same time as it opened.
渡邉 敏章Toshiaki Watanabe
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Setsugekka Ginza
雪月花 銀座
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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田中 覚 Satoru Tanaka
The Chef's Recommendations -
Mr. Tanaka is a "master of meat" who dedicates his life to offering the finest taste.
He was born in 1967 in Gifu Prefecture. As the eldest son of a family where his grandfather was a beef farmer and his father was a butcher, he has held a knife and handled meat since he was 10. He dreamed of becoming a restaurant chef from an early age, then opened his first Yakiniku restaurant at 25. His unique world view of menu structure and store design became the talk of the town, and he has opened 18 meat restaurants in Tokyo, Nagoya, Gifu, and Shiga. In particular, NIKUYA Setsugekka in Nagoya was listed in the "Michelin Guide Aichi, Gifu, and Mie 2019 Special Edition". It has also won consecutive "Tabe-Log" awards and is gaining popularity.
田中 覚 Satoru Tanaka
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Kagurazaka Shabu-shabu Fuga
神楽坂しゃぶしゃぶ風雅
- Kagurazaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Sosaku (creative cuisine)
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岩本 光正Mitsumasa Iwamoto
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Mr. Iwamoto is an experienced chef who has been involved in food from various aspects.
He was born in 1971 in Tokyo. He had worked as a chef at "SARA" in Aoyama, Tokyo. He then became involved in the launch of "Table Modern Service," where he assisted in the operation and menu development of various restaurants, starting with its production business. After that, he worked at "Tokyo American Club" and is currently a chef at "Kagurazaka Shabu-shabu Fuga." His diverse menu, ranging from simple dishes that best use quality ingredients to creative dishes, has delighted many people.
岩本 光正Mitsumasa Iwamoto
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