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381 - 400 of 681 chefs

Yakiniku Fuji

焼肉富士

  • Oshiage, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

山本 賢Ken Yamamoto

Mr. Yamamoto combines trendy style with the image of the Yakiniku restaurant run by his grandmother.

He was born in 1987 in Tokyo. His grandmother ran a Yakiniku restaurant, and his father ran an Okonomiyaki restaurant. As a result, cooking has been familiar to him since he was young. He aspired to be a chef, and trained at his father's restaurant after graduating from school. He then worked at a Yakiniku restaurant in Ginza to hone his skills. Although he served as executive chef, his desire to open his own restaurant grew more substantial, and he invited his colleague, Mr. Takagi, to join him in becoming independent. In December 2024, Yakiniku Fuji opened. "I want people to enjoy really delicious Yakiniku," he says.

山本 賢Ken Yamamoto

Yakiniku Kokon

焼肉古今

  • Nishi-Azabu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)

馬場 祐次Yuji Baba

Pursuing deliciousness that combines the new appeal of Yakiniku with tradition.

Mr. Yuji Baba was born in 1985 in Saitama. During his school years, he worked part-time in a restaurant, which satisfied and enthused him. He then entered the restaurant industry. In 2010, he founded Dining Kitchen Co. and developed a restaurant business related to Italian and Western food, his area of expertise. With the know-how he has cultivated over ten years in Italian cuisine and three years in the yakiniku industry, he opened Yakiniku Kokon in 2024 as the representative director.

馬場 祐次Yuji Baba

DepTH brianza

DepTH brianza

  • Azabu-Juban, Tokyo
  • Italian,Italian/French / Italian

奥野 義幸Yoshiyuki Okuno

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

Asahikawa Jingisukan Daikokuya Shinbashi Branch

旭川成吉思汗 大黒屋 新橋店

  • Shimbashi/Shiodome, Tokyo
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Steak / Yakiniku (grilled meat)

佐藤 博紀Hiroki Sato

Mr. Sato offers dishes full of flavor and warmth that both adults and children can enjoy.

He was born in 1991 in Hokkaido. Motivated by the desire to provide food that both children and adults can enjoy through nutritional education, he decided to become a chef. He acquired a wide range of culinary skills through five years of training at a Chinese restaurant and six years of experience in group meal preparation. Now, at Asahikawa Jingisukan Daikokuya Shinbashi, he is applying his expertise and skills to serve dishes that will satisfy his guests.

佐藤 博紀Hiroki Sato

Akasaka Sushi Ohtani

赤坂 鮨 大谷

  • Akasaka, Tokyo
  • Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

大谷 恵介Keisuke Ohtani

Mr. Ohtani is an innovative master who uses global techniques to express the aesthetics of Japan through sushi.

He was born in 1979 in Chiba. The inspiration that set him on his culinary journey was the joy of making people happy with food, a feeling he experienced as a child. While showcasing his skills as a chef, he also served as an instructor at a culinary school. After committing fully to becoming a sushi chef, he went to Spain to further hone his techniques. Upon returning to Japan, he took on the prestigious role at the Michelin-starred restaurant Sushi Matsumoto. In June 2023, he opened his own restaurant, Akasaka Sushi Ohtani, named after himself. He is a passionate chef, constantly seeking to create new and exciting flavors.

大谷 恵介Keisuke Ohtani

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

Sushi Kazumasa

鮨一正

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

渡邉 敏章Toshiaki Watanabe

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

Kagurazaka Sushi Konkon

神楽坂 寿司 こんこん

  • Kagurazaka, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

近藤 昌弘Masahiro Kondo

Mr. Kondo has pride as a sushi artisan and continues to refine his skills.

He was born in 1979 in Tokyo. When he first visited a counter-style sushi restaurant as a child, he was so impressed by the chef's performance that he decided to become a sushi chef. After graduating high school, he started his career at sushi and Japanese restaurants. He then worked in various positions, such as instructor at a culinary institute, sushi restaurant head chef, and hotel head chef, before opening Kappo Kondo in 2022. While managing the restaurant, he met someone working as a Toyosu Market sushi broker and sushi artisan, and they discussed their dreams with each other. In August 2023, they did a magnificent job of realizing their dream of opening a restaurant together, Kagurazaka Sushi Konkon.

近藤 昌弘Masahiro Kondo

Peter Luger Steak House Tokyo

ピーター・ルーガー・ステーキハウス 東京

  • Ebisu, Tokyo
  • Steak,Yakiniku/Steak / American / Steak / Wine

高知尾 文彦Fumihiko Takachio

The dream has come true, but Mr. Takachio still has feelings from back then.

He was born in 1976 in Tokyo. It was cooking manga that he read in elementary school that inspired his yearning to become a chef. His dream remained the same throughout high school, and he went on to a culinary school. After graduation, he gained experience in several restaurants before joining his current company. Moved to the U.S. for about a month to prepare for the opening of Peter Luger Steakhouse Tokyo in Japan. Learned about Peter Luger's steaks at the original restaurant in Brooklyn. In 2021, the restaurant opened in Ebisu. He's been grilling steaks in his kitchen since then.

高知尾 文彦Fumihiko Takachio

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

小山 展男Nobuo Oyama

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

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

Sushi -HAN-

すし繁−HAN−

  • Ginza, Tokyo
  • Sushi,Japanese / General / Sushi / Sake

渡邉 浩紀Hironori Watanabe

Mr. Watanabe is an expert Edomae Sushi chef who has been challenged for over 20 years in Hong Kong.

He was born in 1974 in Tochigi. Influenced by his father, who ran a sushi restaurant, he decided to pursue the same career. At the age of 23, after gaining experience in Ginza, he had an opportunity to go to Hong Kong. He started working at Japanese Restaurant Kenjo, a pioneering sushi restaurant. Eventually, he took on the responsibility of a branch store. As a result, he continued to serve the restaurant with excellent skills for 21 years. He returned to Japan in 2018. In January 2024, he started as the head chef at Sushi -HAN-.

渡邉 浩紀Hironori Watanabe

WAJO

WAJO

  • Daikanyama, Tokyo
  • Italian,Italian/French / Italian / Western Sosaku (creative cuisine)

遠藤 泰一Taiichi Endo

The joy of making delicious pasta paved the way to becoming a chef.

While working part-time at a restaurant to earn a living, Mr. Endo became interested in how to make delicious pasta. The intense joy he experienced in the process changed his career path and made him decide to become a chef. After training at the Michelin-starred Schoneck, he worked as a chef in various locations before opening Evoluzione in Ibaraki at 40. In 2022, he took over as chef at  WAJO. His philosophy is to make the joy of others his own and to provide happiness through his cooking.

遠藤 泰一Taiichi Endo

Oku-Akasaka Sushi Tanji

奥赤坂 鮨 淡師

  • Akasaka, Tokyo
  • Sushi,Japanese / General / Sushi / Japanese Tea

?田 達央Tatsuo Takada

Mr. Takada delivers a sense of Japan that can only be offered in his restaurant.

He was born in 1985 in Fukuoka. Initially, he worked as a sales representative for IRIS OHYAMA and GURUNAVI. Then, he established a restaurant company and became involved in restaurants as an operation. After retiring, he trained at a high-end Sushi restaurant and later became independent. Currently, he is the owner and chef of Sushi Tanji. He selects high-quality ingredients from all over Japan, including marine products that his hometown, Kyushu, is proud of.  In a space with a Japanese atmosphere, he conveys "Japaneseness that can be delivered only in that place."

?田 達央Tatsuo Takada

PIZZERIA GTALIA DA FILLIPO

ピッツェリア ジターリア ダ フィリッポ

  • Nerima, Tokyo
  • Italian,Italian/French / Italian / Pasta / Pizza

牧野 真Shin Makino

The Chef's Recommendations

Mr. Makino organizes the store as the head manager after transitioning from a different industry.

He was born in 1978 in Tokyo. Originally, he worked in the motorcycle industry, but when emission regulations came into effect, he decided to pursue a different path. He entered the Tsuji College of Culinary Arts in Osaka to pursue a career in the food and beverage industry, which he had always been interested in, after which he jumped into the world of culinary arts at the age of 26. After working at [Ristorante La Bisboccia] in Hiroo and [Bancasa] in Ebisu, he started working at [Pizzeria Gtalia da Filippo] in 2015. His job now is to manage the store.

牧野 真Shin Makino

BLACK TERRACE

BLACK TERRACE

  • Ikejiri-Ohashi/Mishuku, Tokyo
  • Steak,Yakiniku/Steak / General / Seafood / Steak

小川 健太Kenta Ogawa

Fascinated by BLACK TERRACE, Mr. Ogawa turned from a photographer to the world of food. 

He was born in 1992 in Kanagawa. When he was working as a photographer after graduating from university, he reached a turning point when he met BLACK TERRACE. That restaurant has a unique atmosphere which fascinated him, then he decided to transition into a chef. Having always enjoyed cooking, he began his career as a chef at the age of 25. After that, he has devoted himself to further study and is now active as a chef. He pursues sensitive cuisine worthy of the expressive restaurant.

小川 健太Kenta Ogawa

TeppanYaki KOBE Beef Steak EBISU84

TeppanYaki KOBE Beef Steak EBISU84

  • Ebisu, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

曽我 竜也Tatsuya Soga

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

Yummy

八味 〜yummy〜

  • Roppongi, Tokyo
  • Izakaya (Japanese tavern),Taverns / Okonomiyaki (savory pancakes) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)

平野 信英Nobuhide Hirano

With over 40 years of experience as a chef, Mr. Hirano offers dishes that fascinate both the palate and the mind.

He was born in 1964 in Tokyo. Starting his culinary career in his teens, he opened a teppanyaki restaurant, Doremi, in Kameido in 1988. It quickly gained popularity and expanded branches in Ginza and Nihonbashi. He has also been active in television and magazines and has won the TV Tokyo program "TV Champion." In 2012, he opened a Hawaiian restaurant, No Reservations, in Ningyocho. In July 2024, he newly opened Yummy in Roppongi. Utilizing his experience and skills as a chef over 40 years, he delivers dishes with heart and soul.

平野 信英Nobuhide Hirano

il Cardinale Ginza Corridor Branch

イルカルディナーレ銀座コリドー店

  • Ginza, Tokyo
  • Italian,Italian/French / Italian / Western Teppanyaki (iron griddle grilling) / Wine

?橋 雄Yu Takahashi

An experienced Italian chef who has delighted people in the Ginza area.

Mr. Takahashi was born in 1982 in Tokyo. He studied hard as a chef at Italian restaurants in Tokyo, mainly in Ginza. After 5 years at SABATINI di Firenze, he gained 4 years of experience as head chef at il Cardinale Ginza Main Branch. He currently shows off his skill at il Cardinale Ginza Corridor Branch. In the corner of an office area where many people come and go, he delights guests who visit the restaurant. 

?橋 雄Yu Takahashi

Toyosu Kinpura

豊洲・金ぷら

  • Harumi, Tokyo
  • Dining Bar,Dining bar / Oden / Beer / Cocktail

小林 凌Ryo Kobayashi

A young chef leading a new style of oden restaurant.

Mr. Kobayashi was born in 2002 in Fujimino-shi, Saitama. He graduated from culinary school and honed his skills through experiences in Italian and Japanese cuisine. Since February 2024, he has been the chef at Toyosu Kinpura, bringing vitality to the restaurant. With a desire to offer oden to visitors from overseas as well, he welcomes guests with meticulous preparation every day. His sincerity shines through in both the dishes he serves and his approach to customer service. He welcomes guests every day with careful preparation as he wants "visitors from overseas to enjoy Oden as widely as possible." His sincerity shines through in both the dishes he serves and his approach to customer service. This young chef's honesty is reflected in the cooking he serves and the service he provides to customers.

小林 凌Ryo Kobayashi

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