Tokyo Chef search result : Page 19

BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO Nagatacho, Tokyo Steak,Yakiniku/Steak / Steak / American / General

一ノ宮　義孝Yoshitaka Ichinomiya

A chef who trained in Canada for ten years thoroughly pursues European cuisine.

Mr. Ichinomiya was born in 1971 in Akita. As a child, he admired chefs he saw on TV and aspired to pursue a career in cooking. To grasp the essence of European flavors, he dedicated himself to thoroughly understanding Western cuisine, even excluding traditional Japanese seasonings from his personal life. During his ten years living in Canada, he honed his skills at several restaurants, including a steak house, and also gained management experience in franchise operations. He believes that assembling a dish is like working in four dimensions, and he cooks with respect not only for the taste but also for the country's unique culture.

一ノ宮　義孝Yoshitaka Ichinomiya

Wolfgang's Steakhouse Teppan Wolfgang's Steakhouse Teppan Ginza, Tokyo Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

ウルフギャング・ズウィナーZwiener Wolfgang

Founded an "extraordinary steakhouse" that delights gourmets.

Wolfgang Steakhouse was founded in Manhattan in 2004 by Mr. Wolfgang Zwiener, who has been in prestigious steakhouses in New York for more than 40 years. It quickly became a thriving restaurant for its delicious steaks, which are made with the utmost care. Today, the restaurant is highly popular in New York City, Waikiki, Miami, and Beverly Hills as the "extraordinary steakhouse" to please even the most discerning of palates. The first store in Japan, the Roppongi branch, is the first store outside of the United States.

ウルフギャング・ズウィナーZwiener Wolfgang

Agora Cafe アゴラカフェ Mitsukoshimae, Tokyo Cafe,Cafe/Sweets / General / Pasta / Western Sosaku (creative cuisine)

鈴木　淑之Toshiyuki Suzuki

Mr. Suzuki entered the culinary world as he could not forget the delicious food he had with his father.

He was born in 1961 in Tokyo. When he was a child, he ate pork saute at a restaurant he went to with his father. He could not forget the delicious taste and became interested in cooking. After high school, he went on to culinary school and was hired by a hotel upon graduation. After high school, he went on to culinary school and started training as a chef at a hotel upon graduation. Following 30 years at the hotel, he spent some time at a pesticide-free Japanese restaurant and now works as a chef at Agora Cafe. It is the days of serving guests with hearty dishes.Enjoy exquisite dinners with shows. It is a "place of rest and relaxation" with multiple faces at different times of the day.

鈴木　淑之Toshiyuki Suzuki

Narikura 成蔵 Asagaya/Koenji, Tokyo Japanese,Japanese / Tonkatsu (fried pork cutlet)

三谷　成藏Seizo Mitani

The only one taste in the world developed by his own sense and skill.

He was born in 1970 in Hiroshima prefecture. Though he worked for a department store after graduating from university, he quit the job because he always desired to create something by himself, and his strong will brought him to [Enraku], a renowned restaurant in Shimbashi run by his uncle to learn the fundamentals of pork cutlet. After accumulating the experience for deep-fried skewers and kappo cuisine (Japanese style cooking) in the 11-year training, he opened [Narikura] in 2010 in Takadanobaba. Based on the pork cutlet of [Enraku], he has been modified the recipe little by little to reach [what he wants to eat].Upon closing the restaurant in March, 2019, he succeeded the restaurant to his apprentice having the same restaurant name but written in Hiragana. Same year in July, he reopened the restaurant in Minami-Asagaya and the renowned restaurant is always full of people.

三谷　成藏Seizo Mitani

Gendai Saryo Ginza Fugetsudo 現代茶寮　銀座風月堂 Ginza, Tokyo French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

槙　紫音Sion Maki

A French chef who cooks earnestly, preserving the old while continuing to evolve.

Mr. Maki was born in 1997 in Saga. He chose to become a chef because he loved creating and wanted consumers to see the process of creating dishes up close. While studying at a culinary school, he traveled to France to study French cuisine at local restaurants. After returning to Japan, he honed his skills at restaurants such as le sputnik in Roppongi and L'Ojier in Ginza. In September 2023, he took on the role of the only chef at Ginza Fugetsudo. While preserving the traditional flavors of French cuisine, he constantly seeks innovation.

槙　紫音Sion Maki

Antica Osteria del Ponte アンティカ・オステリア・デル・ポンテ Marunouchi, Tokyo Italian,Italian/French / Italian / Wine / General

Stefano Dal MoroStefano Dal Moro

The Chef's Recommendations

A famed chef who mixes classic and new Italian cuisine.

Started building his career as a favorite apprentice of the famous chef Ettore Alzetta. After becoming the head chef at Angelo Paracucchi, where he formerly learned his trade, he gained experience working at several three-star Michelin restaurants. He also refined his craft at Antica Osteria del Ponte Milano Main Branch and is currently the executive chef of Antica Osteria del Ponte Tokyo Branch.

Stefano Dal MoroStefano Dal Moro

Sabatini di Firenze Tokyo Branch サバティーニ　ディ　フィレンツェ　東京店 Hibiya/Yurakucho, Tokyo Italian,Italian/French / Italian / Steak / Wine

BALDI VIRGIGLIOBaldi Virgiglio

Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.

Mr. Virgiglio was born in 1951 in Lucca, Tuscany, Italy, where the main restaurant is located. He specializes in Tuscan cuisine, which he has been familiar with since childhood. He has been studying since the age of 17 in Italy and France. He devoted himself to learning in Italy at "San Domenico Palace Hotel", "Harry's Bar", "AL SORRISO", and other such famous Michelin-starred restaurants. In 1981, he became a chef at Sabatini di Firenze Tokyo branch. He brings Japan the spirit of orthodox Italian cuisine that emphasize unique ingredients.

BALDI VIRGIGLIOBaldi Virgiglio

HOMMAGE HOMMAGE Asakusa, Tokyo French,Italian/French / French / Wine

荒井　昇Noboru Arai

The Chef's Recommendations

Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.

He was born in 1974 in Tokyo. After graduating from junior high school, he went to a cooking school and had training at restaurants in Tokyo. At the age of 24, he went to France to work for restaurants with the stars such as [Auberge de Cimes] in Paris and [Auberge La Feniere] in Southern France. After coming back to Japan, he worked at Tsukiji Fish Market for 1 year to save money, then opened [HOMMAGE] at the age of only 26. He is currently offering original French dishes that can be created only in Tokyo, in his hometown Asakusa.

荒井　昇Noboru Arai

Ginza Shinohara 銀座しのはら Ginza, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

篠原　武将Takemasa Shinohara

The Chef's Recommendations

A natural talent for cooking blossomed after becoming a chef by chance

Born in 1980 in Shiga Prefecture. As a student, he was a promising karate athlete and was being considered for admission to university by recommendation. However, seeking a different path, he declined university offers by saying that he was looking for a trade, and through this he became a chef. His natural talent for cooking blossomed as he developed his skills at [Sangencha], a well-known Kyoto kaiseki (traditional Japanese course cuisine) restaurant serving Kansai-style cuisine. At 26, he opened his own restaurant, [Shinohara] in Shiga Prefecture, which over the course of nine years became a popular and prominent establishment. In 2016, he tackled a new frontier by opening Ginza Shinohara.

篠原　武将Takemasa Shinohara

RRR Kobe Beef & Wine Otemachi RRR Kobebeef&Wine otemachi Otemachi, Tokyo French,Italian/French / French / Steak / Wine

大和田　龍之介Ryunosuke Owada

Mr. Owada is creating new landscapes in Roppongi's French cuisine with charming dishes that blend the classic and modern.

Mr. Owada was born in 1988 in Chiba Prefecture. Growing up watching his father, who was a French chef, he aimed to walk the same path. After graduating high school, he went to France, where he became accustomed to the food and culture of that country. He then studied under the chef Mr. Koji Watanabe at the famous Tokyo restaurant L'ecrin Ginza. After working in several restaurants, such as Quintessence in Kitashinagawa, Marche de Jyuban in Azabu-Juban, Le Bistro, and 336ebisu in Ebisu, he currently works at RRR Kobe Beef & Wine Otemachi.

大和田　龍之介Ryunosuke Owada

restaurant REGINA restaurant REGINA Kinshicho/Sumiyoshi, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

郡司　昭彦Akihiko Gunji

The Chef's Recommendations

Mr. Gunji learned Italian and French cuisine and now serves stylish dishes as a head chef.

He was born in 1981 in Tokyo. He trained in a hotel banquet hall, cafe, French restaurant, and so on. After working at an Italian restaurant in Roppongi, he joined the current company in 2019. His strength is that he has studied both Italian and French cuisine. Currently, he works as the head chef of the restaurant REGINA. He serves stylish and special dishes that match the restaurant's atmosphere.

郡司　昭彦Akihiko Gunji

Ginza Seikoan NIIGATA GRAND HOTEL 銀座静香庵 NIIGATA GRAND HOTEL Ginza, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

杉山　浩之Hiroyuki Sugiyama

Mr. Sugiyama promotes the appeal of Niigata Prefecture's food, colored by ingredients nurtured in a rich natural environment.

He was born in Niigata Prefecture. After graduating from culinary school, he worked at Niigata-no-Aji Seikoan restaurant in the Omotesando Niigata-kan N'espace, an antenna store that opened in Omotesando in 1997. He made efforts to promote Niigata Prefecture's charms, focusing on "food," including selling local products. Ginza Seikoan was relocated and reopened on July 7, 2024, as directly managed by Niigata Grand Hotel. He is demonstrating his skills there as the head chef manager.

杉山　浩之Hiroyuki Sugiyama

Iriya Kishimojin-monzen Nodaya 入谷鬼子母神門前のだや Ueno, Tokyo Japanese,Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

江部　惠一Keiichi Ebe

The Chef's Recommendations

The chef is the head of a cook agency, but he is leading other chefs with his excellent skills, not by his lineage.

Born in Tokyo in 1959. He studied in the Faculty of Law at a university. After some hesitation about his future, at the age of 23 he decided to enter Noda Cook Agency which is his family business. He noticed that many people started a training as teenagers, and therefore not all the people surrounding him welcomed him. However, he self-imposed to enhance skills, and did it very quickly. Finally everybody acknowledged him as the head of the restaurant. In 2015 he got a laryngeal cancer, but revived. Currently, he is in charge of grilled dishes with the motto of [never retire till the death].

江部　惠一Keiichi Ebe

Izakaya Tanuki 居酒屋たぬき Nishi-Azabu, Tokyo Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Japanese Sosaku (creative cuisine) / Kamameshi (rice cooked in an iron pot)

酒井　健Ken Sakai

The head chef, Mr. Sakai, creates innovative and creative dishes that transcend the category of Japanese cuisine.

After gaining experience as a chef at a well-established hotel, he went to France and spent four years studying authentic French cuisine. Upon returning to Japan, he worked as a head chef of Italian and Spanish restaurants in addition to French cuisine. Currently, as head chef of Izakaya Tanuki, he pursues Japanese cuisine that incorporates the essence of various genres and French techniques. Every day, he devotes himself to preparing creative dishes prepared with a great deal of effort. Because he wants his customers to be happy, he pays careful attention to all aspects of the food, space, and service.

酒井　健Ken Sakai

ON TOKYO ON TOKYO Nakameguro, Tokyo Japanese Sosaku (creative),Japanese / General / Wine / Sake

松野　弘Hiroshi Matsuno

Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years.

Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years. Became interested in cooking as a natural progression because of an environment blessed with the sea and mountains. His parents encouraged him to become a chef, saying, "It's better to have a job in your field." After graduating from culinary school, he joined Kitcho, a renowned Japanese restaurant. Then, he studied nutritional science and medical food. He was in charge of sous chef at a well-known hotel and showed his skills. "Food is what forms the human mind and body. What people put in their mouths should be safe." He consistently keeps this thought in mind at ON TOKYO, too.

松野　弘Hiroshi Matsuno

Takumi Shingo 匠　進吾 Gaienmae/Aoyama-Itchome, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

高橋　進吾Shingo Takahashi

The Chef's Recommendations

With skills honed at Sushi Takumi, his training also includes experience as a fisherman and a sake brewer

Chef Takahashi was born in Ibaraki Prefecture in 1978. On the advice of his sushi chef uncle, he left high school early to pursue a career in sushi. Through his family ties, he was able to get a job at Sushi Takumi, a famous sushi shop in Yotsuya, and ended up training there for 18 years under sushi master Chef Nakazawa. At age 29, he left the sushi world for three years, gaining a variety of experiences including as a fisherman in the Goto Islands, and as a brewer in a Magi sake brewery. Then when the time was right in May 2013, he opened Takumi Shingo in a back alley in Minami Aoyama.

高橋　進吾Shingo Takahashi

Hakata Motsunabe Yamanaka Ginza Branch 博多　もつ鍋　やま中　銀座店 Ginza, Tokyo Motsu Nabe (offal hotpot),Japanese / General / Nabe (hot pot) / Motsu Nabe (offal hot pot)

山中　幸一 Koichi Yamanaka

Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.

He was born in 1952 in Kanagawa. Began his career working at a restaurant in Okayama. At the same time, his brother, who was staying and working in Fukuoka under the influence of a friend from Fukuoka, founded Hakata Motsunabe Yamanaka in 1984. He was offered to help at the restaurant, which quickly became popular, and joined it in 1987. Since then, he has continued to work as a chef at the restaurant. As the executive chef of Hakata Motsunabe Yamanaka, he is still active on the front line.

山中　幸一 Koichi Yamanaka

J'apprends J’apprends Nishi-Azabu, Tokyo French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

原　洋隆Hirotaka Hara

In pursuit of authenticity, Mr. Hara's skills are cultivated by his extensive experience.

He was born in 1985 in Kanagawa and began cooking as a part-time job during his student years. Aspiring to be a "reliable person of substance," he decided to become a professional chef. After training at a prestigious French restaurant, he worked at several restaurants before honing his skills as a catering chef while working for an imported food supplier. He established his unique style at the French kappo restaurant Haramitsu, where he served as the manager. Currently, he is the chef at J'apprends.

原　洋隆Hirotaka Hara

Sushi Rakuichi 鮨　楽一 Shimbashi/Shiodome, Tokyo Sushi,Japanese / General / Sushi / Sake

福室　武尊Takeru Fukumuro

Mr. Fukumuro is creating a space that brings smiles to guests' faces.

He was born in 1983 in Tokyo. Admiring the owner of a sushi restaurant where he had a part-time job in high school, he aspired to become a sushi chef. After studying the basics at a culinary school, he trained at a major sushi restaurant. He worked hard to realize his dream of owning his restaurant and opened Rakuichi on June 18, 2024. Intending to pursue new culinary attractions while carrying on the traditions and techniques that he has cultivated, he is improving day by day.

福室　武尊Takeru Fukumuro

atelier Morimoto XEX Teppan atelier 森本 XEX　鉄板 Roppongi, Tokyo Teppanyaki,Yakiniku/Steak

森本正治Masaharu Morimoto

Mr. Morimoto traveled to the United States to witness the sushi boom with his own eyes, then became a chef who gained attention in Japan and the United States.

He is from Hiroshima. He gained fame as the third-generation "Iron Chef of Japanese cuisine" in the TV show "Iron Chef" and as the only Japanese chef in the American version, "Iron Chef America." He continues to enjoy immense popularity in the United States to this day. With numerous restaurants worldwide, including its flagship location designed by Mr. Tadao Ando, the New York branch has been adored by celebrities worldwide since its opening. The restaurant is located in Roppongi on Stars and Stripes Avenue and is personally curated by Mr. Morimoto himself.

森本正治Masaharu Morimoto

Restaurant ranking

Browsing history

BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO

A chef who trained in Canada for ten years thoroughly pursues European cuisine.

Wolfgang's Steakhouse Teppan

Founded an "extraordinary steakhouse" that delights gourmets.

Agora Cafe

Mr. Suzuki entered the culinary world as he could not forget the delicious food he had with his father.

Narikura

The only one taste in the world developed by his own sense and skill.

Gendai Saryo Ginza Fugetsudo

A French chef who cooks earnestly, preserving the old while continuing to evolve.

Antica Osteria del Ponte

A famed chef who mixes classic and new Italian cuisine.

Sabatini di Firenze Tokyo Branch

Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.

HOMMAGE

Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.

Ginza Shinohara

A natural talent for cooking blossomed after becoming a chef by chance

RRR Kobe Beef & Wine Otemachi

Mr. Owada is creating new landscapes in Roppongi's French cuisine with charming dishes that blend the classic and modern.

restaurant REGINA

Mr. Gunji learned Italian and French cuisine and now serves stylish dishes as a head chef.

Ginza Seikoan NIIGATA GRAND HOTEL

Mr. Sugiyama promotes the appeal of Niigata Prefecture's food, colored by ingredients nurtured in a rich natural environment.

Iriya Kishimojin-monzen Nodaya

The chef is the head of a cook agency, but he is leading other chefs with his excellent skills, not by his lineage.

Izakaya Tanuki

The head chef, Mr. Sakai, creates innovative and creative dishes that transcend the category of Japanese cuisine.

ON TOKYO

Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years.

Takumi Shingo

With skills honed at Sushi Takumi, his training also includes experience as a fisherman and a sake brewer

Hakata Motsunabe Yamanaka Ginza Branch

Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.

J'apprends

In pursuit of authenticity, Mr. Hara's skills are cultivated by his extensive experience.

Sushi Rakuichi

Mr. Fukumuro is creating a space that brings smiles to guests' faces.

atelier Morimoto XEX Teppan

Mr. Morimoto traveled to the United States to witness the sushi boom with his own eyes, then became a chef who gained attention in Japan and the United States.