Tokyo Chef search result : Page 22

Teppanyaki Bian Shinagawa-Takanawa (former MADOy) 鉄板焼美安品川高輪(旧円居品川） Shinagawa, Tokyo Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine

加藤　信也Shinya Kato

Mr. Kato is a chef who says he wants to increase the number of branches and spread the taste of the restaurant.

He was born in January 1972 in Tokyo. His love of cooking began as a child, and he used to make hamburger steak with his mother. Having had a part-time job at a family restaurant, he pursued a career in cooking. He has 11 years of experience at the Takanawa Prince Hotel, 3.5 years at a members club in Aoyama, and 1 year at Teppanyaki Kaoru in Nishi-Azabu. Today, he is motivated to improve his skills daily so that more and more customers can enjoy his food.

加藤　信也Shinya Kato

Kyobashi Basara 京橋　婆娑羅 Kyobashi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling)

管　武敏Taketoshi Kan

Mr. Kan started out with an invitation from his uncle and honed his skills in the world of Japanese cuisine.

Mr. Kan was born in Kanagawa prefecture in 1963. He joined the culinary industry after being encouraged to do so by his uncle, who was a chef specializing in Japanese cuisine. He joined "International Hotel Ube" in Yamaguchi prefecture and began making a name for himself. After honing his craft at "International Hotel Ube" for four years, he moved to Tokyo. He diligently studied Japanese cuisine of different styles, ranging from Japanese cuisine in Japanese-style restaurants to Japanese cuisine served in hotels. After working at "Hyatt Regency Tokyo" and also "Kappo Bandai", which was located in Kanda, he was appointed the head chef of "Kyobashi Basara" in September 2022.

管　武敏Taketoshi Kan

Dippalace Mita Branch ディップパレス三田店 Tamachi/Mita, Tokyo Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry

LAKHI SINGNLakhi Singn

An authentic chef challenged "Japanese hospitality."

Mr. Singn was born in 1980 in India. Came to Japan after a 15-year career as a chef in India. After working in Indian restaurants in Japan for 3 years, he joined DIPWAY JAPAN Co., Ltd. He is currently the chef at Dippalace Mita Branch. While many foreign staff members work at Dip Palace, the restaurant emphasizes "Japanese hospitality. He is always conscious of taking the lead from the staff's side by reading the guests' thoughts and feelings. The entire team is working together to create a comfortable restaurant.

LAKHI SINGNLakhi Singn

Hitsumbushi Nagoya Bincho Ikebukuro Parco Location ひつまぶし備長池袋パルコ店 Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo Japanese,Japanese / General / Unagi (eel)

山田　伸一Shinichi Yamada

Hitsumabushi Nagoya Bincho Marronnier Gate Ginza 1 Location ひつまぶし名古屋備長マロニエゲート銀座1店 Ginza, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

高橋　大勝Masakatsu Takahashi

Iwahiba 岩桧葉 Hamamatsucho/Daimon, Tokyo Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Chinese Sosaku (creative cuisine)

北川　友透Tomoyuki Kitagawa

Mr. Kitagawa's dishes help bring out the natural deliciousness of the ingredients, and he makes customers smile.

Mr. Kitagawa was born in 1986 in Nagasaki to a fishing house in that city. Ever since he was young, he grew up around fresh seafood. He was moved by and admired the nature, fishermen, and excellent fish handling he saw. After graduating high school, he joined a Sushi Kappo restaurant for training. Two years later, he returned to his family home and learned about fish while helping out with fishing. Then he brushed up on the foundations of Japanese cuisine at a certain famous Japanese restaurant in Nagasaki, later returning to Tokyo just before turning 30 years old. By chance, he joined the company Iwahiba. He was involved in the preparations for the restaurant's opening. He was appointed head chef, a position he works in today.

北川　友透Tomoyuki Kitagawa

Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location 鰻ひつまぶし備長　三越銀座店 Ginza, Tokyo Unagi (eel),Japanese / General / Hitsumabushi (eel bowl) / Unagi (eel)

中川　代智Daichi Nakagawa

Hitsumabushi Nagoya Bincho Maru Bldg. branch ひつまぶし名古屋　備長　丸ビル店 Marunouchi, Tokyo Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

水谷　正行Masayuki Mizutani

He magnificently transformed from a salary man to a chef. He is an eel professional with great skills acquired through his training.

He was born in Aichi in 1975. He worked part-time at [Hitsumabuchi Bincho Main branch] for 3 years when he was an university student and that experience made him realize the interesting aspects of cooking. After graduating university, he started off working as a businessman but he changed the job as he wanted to learn cooking. He started his training at [Hitsumabuchi Bincho Main branch]. In 2012, he moved to Tokyo when he transferred to Soramachi branch which was opening. In December 2018, He became a head chef/manager of [Hitsumabushi Nagoya Bincho Maru Bldg. branch] at the opening and has been demonstrating his skills since.

水谷　正行Masayuki Mizutani

Sushi Somei 鮨　染井 Ebisu, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

染井　誠司Seiji Somei

The Chef's Recommendations

A passionate artisan who has dedicated himself to Japanese cuisine and was devoted to making dreams come true.

Mr. Somei was born in 1965 in Fukuoka. Having been moved by a drama he saw in his school days, in which a mischievous child rose to the position of head chef, he longed to become a chef himself. With those passionate thoughts in mind, he dived headfirst into the world of food after graduating high school. He worked at Japanese restaurants for 15 years, and sushi restaurants for 17 years. He has continued to tirelessly refine his skills to the present day in areas that see many customers with refined tastes, such as Kioicho, Roppongi, and Nishiazabu.

染井　誠司Seiji Somei

Dining & Music BAR ONSTAGE Dining & Music BAR 音STAGE Kanda, Tokyo Amusement Bar,Bars (pubs) / General / Beer / Whisky

菊池　潤Jun Kikuchi

Mr. Kikuchi deepened his interest in food through his part-time job experiences.

Mr. Kikuchi was born in 1986 in Tokyo. He started working at a cafe in Shibuya as a hall staff. Due to the lack of cafe's kitchen staff, he started working in the kitchen and deepened his interest in cooking. He trained for four years, worked at another café, and gained six years of experience at an Italian restaurant in Yaesu, which closed because of the influence of COVID-19. After that, he earned further experience and knowledge at various restaurants, such as a cafe in Kouenji and an Italian restaurant in Nagoya. He now works as head chef at Dining & Music BAR ONSTAGE, which opened in May 2022.

菊池　潤Jun Kikuchi

ROSEMARY'S TOKYO ROSEMARY’S　TOKYO Shinjuku Station South Exit/Yoyogi, Tokyo Italian,Italian/French / General / Italian / Cake

鈴木　雅人Masato Suzuki

The Chef's Recommendations

He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.

He was born in 1979 in Saitama prefecture. He found the charms of ingredients and cooking through his job related to cooking, then became a chef. He worked as the master chef at restaurants, mainly Italian, operated by Cafe Company Inc. In 2015, he accumulated further experience at an authentic Italian restaurant in Bergamo, Lombardy, Italy. In 2016, he became the kitchen chief at [ROSEMARY'S TOKYO], the first branch of [ROSEMARY'S] in Japan. Currently, he reproduces the authentic taste of Italian cuisine arranged the N.Y. way, making use of his training at the main branch in N.Y.

鈴木　雅人Masato Suzuki

Enji 煙事 Shimbashi/Shiodome, Tokyo Dining Bar,Dining bar / Curry / General / General

尾花　敬史Keishi Obana

Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.

Mr. Obana was born in Ibaraki in 1976. After graduating from high school, he worked in a factory. After turning 20, he became interested in the restaurant business while patronizing a nearby bar. At around 25, he started working at a local bar and continued to train in food and drink, saying, "I want to open my own restaurant someday." At around the age of 26, he began working at Enji. He considers himself a customer service rep and continues to refine his food and drink ideas based on the motto of truly satisfying customers.

尾花　敬史Keishi Obana

Hitsumabushi Nagoya Bincho Tokyo Sky Tree Town Solamachi Location ひつまぶし名古屋備長東京スカイツリータウンソラマチ店 Oshiage, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

住野　弘敏Hirotoshi Sumino

Salle a Manger サラマンジェ Ginza, Tokyo French,Italian/French / French

脇坂　尚Hisashi Wakisaka

The Chef's Recommendations

Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.

Mr. Hisashi Wakisaka was born in Hokkaido. After experience working at what is now the Novotel Sapporo and the ANA Crowne Plaza Wakkanai, Wakisaka went to France as part of the Association des Disciples d'Auguste Escoffier du Japan’s foreign training program. Whilst there, he trained in Paris and Lyon before returning in 2003 to become the head chef of Ripaille (Yokohama). In August 2006, he opened Salle a Manger de Hisashi WAKISAKA in Toranomon, where he was the owner and a chef. The restaurant moved in 2012 to Ginza. Although his restaurant specializes in the local and traditional cuisine of Lyon and the surrounding region, Mr. Wakisaka is also devoted to his studies of traditional French and classical cuisines.

脇坂　尚Hisashi Wakisaka

Ryuen 龍圓 Asakusa, Tokyo Chinese,Chinese / General / Chinese Sosaku (creative cuisine)

栖原　一之Kazuyuki Suhara

The Chef's Recommendations

Deeply moved by the flavors he encountered at a wellknown former restaurant, he chose the world of Chinese cuisine without hesitation

Born in Tokyo in 1964. When he was in elementary school his father took him to the former famous chinese restaurant Dai Ichiro. The impact of the shark fin soup he had there would lead him to choose his career path later. From the age of 21 he trained at a Shanghai-style restaurant in the city, and at the age of 28 he opened Ryuen in his native Asakusa. At first it was mainly a noodle shop, but after exchanging ideas with chefs of specializing in a variety of cuisines, it changed into its present creative Chinese food style. It has been open for 20 years now and it continues to evolve.

栖原　一之Kazuyuki Suhara

Yakiniku HINOE 焼肉HINOE Hatchobori, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

深瀬　宏宣Hironobu Fukase

The master chef is a BBQ expert and expected a lot by the [Magician of Meat].

He was interested in cooking since he was a child, and entered an old-established rotisserie. For a long time he accumulated trainings at various BBQ restaurants to be a BBQ expert. He trained hard to obtain the skills to cook meat and a great sense for selecting meat, then met Mr. Matsumoto of [Yakiniku AJIMI], who was also called [Magician of Meat]. Thanks to this encounter, he finally mastered the meat by learning the BBQ in Yakiniku AJIMI way. In 2015, he was chosen as the master chef of [Yakiniku AJIMI] . He has a good reputation not only for his BBQ skills but also for a variety of side menu and restaurant staff meal.

深瀬　宏宣Hironobu Fukase

Bistro AUX AMIS ビストロオザミ Ginza, Tokyo French,Italian/French / French / Hamburger Steak / Wine

植田　良平Ryohei Ueda

He offers the sense of the season on his dishes, making the best use of the original tastes of ingredients.

He was born in 1985 in Osaka prefecture. After graduating TSUJI Culinary Institute in Osaka, he worked at Hiramatsu Inc., and he accumulated training at a restaurant in Osaka, then entered AUX AMIS World Co. LTD.. After accumulating experience at [Paris-no-Wine Shokudo] in Higashi Ginza, he became the master chef at the current [Bistro AUX AMIS] in 2018. Seeking for sophisticated French cuisine, he creates high-quality dishes with a warm atmosphere, with his cooking teqhniques to bring out the savory tastes of seasonal ingredients.

植田　良平Ryohei Ueda

Washoku - shoujyou - Aoyama 和食　猩々　−shoujyou− 青山 Gaienmae/Aoyama-Itchome, Tokyo Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

木下　正人Masato Kinoshita

The skillful chef still keeps learning hard to seek for the essence of Japanese cuisine.

He was born in March 1970 in Tokyo. After graduating from school, he started his carrer as a Japanese chef at a wedding hall in Koenji. After having further training at a Chinese restaurant and udon (thick noodles) shop, he left the cooking field once to be a tiler. Then he came back to the cooking field and worked as a chef at a Japanese restaurant in Kagurazaka for 17 years, where he improved his skills in Japanese cuisine, and became the master chef in the latter half. In July 2017, he chose [Washoku - shoujyou - Aoyama] as his new workplace and started working there as the master chef. Currently he is serving tasty dishes using seasonal ingredients, respecting the basics such as [making broth] and [cooking rice].

木下　正人Masato Kinoshita

Uosakaba Pin 魚酒場ピン Jinbocho, Tokyo Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood

田中　翔Sho Tanaka

Displaying his talent with creative dishes that can only be found at Pin

Chef Tanaka was born in Tokyo in 1985. After gaining four years' experience working for the first Pin restaurant, Tachinomi Pin, and its second location, Bistro Pin, he became chef at Uosakaba Pin, the restaurant's third iteration. Utilizing his strength in creative cuisine with a Western-style taste, he strives for beauty in both flavor and presentation.

田中　翔Sho Tanaka

Sumibi Yakiniku KOMA GINZA 炭火焼肉　KOMA　GINZA Ginza, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine

西岡　卓朗Takuro Nishioka

This chef is seeking for [beauty] to improve deliciousness.

He was born in 1973 in Saitama prefecture. After graduating from high school, he learned the fundamentals of cooking at a culinary school, then improved his skills at a Japanese restaurant. In 1999, he entered S.I.M. Corporation which develops high-end yakiniku (Japanese BBQ) restaurants, where he learned about the authentic charcoal-grilled yakiniku cuisine. His motto is not only to use high-quality ingredients, but also to seek for [beautiful] cutting and decoration for meat to match the quality of the ingredients. Currently he is actively working at [Sumibi Yakiniku KOMA GINZA] serving beautifully-decorated savory dishes.

西岡　卓朗Takuro Nishioka

Restaurant ranking

Browsing history

Teppanyaki Bian Shinagawa-Takanawa (former MADOy)

Mr. Kato is a chef who says he wants to increase the number of branches and spread the taste of the restaurant.

Kyobashi Basara

Mr. Kan started out with an invitation from his uncle and honed his skills in the world of Japanese cuisine.

Dippalace Mita Branch

An authentic chef challenged "Japanese hospitality."

Hitsumbushi Nagoya Bincho Ikebukuro Parco Location

Hitsumabushi Nagoya Bincho Marronnier Gate Ginza 1 Location

Iwahiba

Mr. Kitagawa's dishes help bring out the natural deliciousness of the ingredients, and he makes customers smile.

Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location

Hitsumabushi Nagoya Bincho Maru Bldg. branch

He magnificently transformed from a salary man to a chef. He is an eel professional with great skills acquired through his training.

Sushi Somei

A passionate artisan who has dedicated himself to Japanese cuisine and was devoted to making dreams come true.

Dining & Music BAR ONSTAGE

Mr. Kikuchi deepened his interest in food through his part-time job experiences.

ROSEMARY'S TOKYO

He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.

Enji

Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.

Hitsumabushi Nagoya Bincho Tokyo Sky Tree Town Solamachi Location

Salle a Manger

Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.

Ryuen

Deeply moved by the flavors he encountered at a wellknown former restaurant, he chose the world of Chinese cuisine without hesitation

Yakiniku HINOE

The master chef is a BBQ expert and expected a lot by the [Magician of Meat].

Bistro AUX AMIS

He offers the sense of the season on his dishes, making the best use of the original tastes of ingredients.

Washoku - shoujyou - Aoyama

The skillful chef still keeps learning hard to seek for the essence of Japanese cuisine.

Uosakaba Pin

Displaying his talent with creative dishes that can only be found at Pin

Sumibi Yakiniku KOMA GINZA

This chef is seeking for [beauty] to improve deliciousness.