Tokyo Chef search result : Page 22

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)

岩本　光正Mitsumasa Iwamoto

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

Wagyu Yakiniku Isshin 和牛焼肉　一心 Nakameguro, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Sake

堀之内　宏Hiroshi Horinouchi

Mr. Horinouchi provides guests with an exquisite Yakiniku experience through a wealth of knowledge.

With a love of cooking, he moved to Tokyo after graduating high school and entered the restaurant industry. After ten years of experience at a company that mainly operated izakaya (Japanese-style pubs), he turned to the world of yakiniku to deepen his knowledge of beef. Studying the parts of the meat, the way it is grilled, and changes in seasoning, he develops methods to determine the perfect timing for bringing deliciousness when serving.

堀之内　宏Hiroshi Horinouchi

Focacceria la Brianza Focacceria la Brianza Nihonbashi, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

野口　大策Daisaku Noguchi

Mr. Noguchi provides the once-in-a-lifetime taste created by experience and sensibility.

He was born in 1989 in Kagoshima. When he was young, his sister's cooking attracted him to cooking. After a long career at Yamanoue, a prestigious hotel in Tokyo, he studied at the Salone Group and deepened his experience in Saitama. After that, he joined the current restaurant, Focacceria la Brianza, to pursue his own style. His cooking is delicate and passionate, and his skills are highly praised.

野口　大策Daisaku Noguchi

Sabatini di Firenze Daimaru Tokyo Branch サバティーニ・ディ・フィレンツェ　大丸東京店 Marunouchi, Tokyo Italian,Italian/French / Italian / Pasta / Steak

古田　稔Minoru Furuta

Mr. Furuta decided to become a craftsman to acquire expertise and entered the culinary world.

Mr. Minoru Furuta was born in 1965 in Saitama. He studied under Mr. Bardi at Sabatini di Firenze Tokyo for 16 years, then worked as a sous chef at Sabatini di Firenze Daimaru Tokyo branch for 7 years. After that, he studied traditional cuisine and became a sous chef at Sabatini di Firenze Daimaru Tokyo in 2007 for 7 years. In 2014, he became a head chef at the Western-style restaurant Ginza Grill Cardinal. Then, he was appointed head chef at Sabatini di Firenze Daimaru Tokyo in 2020.

古田　稔Minoru Furuta

Ryuduki TEPPAN Ryuduki TEPPAN Kinshicho/Sumiyoshi, Tokyo Teppanyaki,Yakiniku/Steak / General / Hamburger Steak / Western Teppanyaki (iron griddle grilling)

?田　航一Koichi Takada

The Chef's Recommendations

Mr. Takada makes the most of his experience and welcomes the guests with his time-consuming cuisine.

Mr. Takada was born in 1971 in Miyazaki. He trained in the Western-style food department of a hotel. After working at Jiyugaoka patisserie, he worked as a sous-chef at an embassy in Tokyo in Aoyama, where he learned French cuisine and cuisine from around the world. Then after serving as sous-chef at an Italian restaurant in Tokyo, he worked at Ore no French/Italian affiliate before joining his current company in October 2019. He is now working as the head chef of the culinary department of "restaurant REGINA," "Ryuduki TEPPAN," and other affiliated restaurants.

?田　航一Koichi Takada

OGASAWARA-HAKUSHAKU-TEI 小笠原伯爵邸 Ichigaya, Tokyo Spanish/Mediterranean,Global/International / Spanish / European / Wine

ゴンサロ・アルバレスGonzalo Alvarez

Skills sharpened at a quality restaurant in Spain, and a profound knowledge about Japanese ingredients.

Born in 1978, he supported his parents who was running a guest house where he familiarized himself with cooking. Graduating cooking school in Barcelona, he built up his career at 1 star [L'Esguard] and other restaurants. At [Neichel], one of the most famous restaurant in Spain, he experienced being a chef of all sections, and assistant chef. In 2008, he became an executive chef at [Mugaritz], and at OGASAWARA-HAKUSHAKU-TEI in 2009. Pursuit of unique Spanish based on Spanish cooking tradition evolved with Japanese ingredients supports the star rating for the 8th straight year.

ゴンサロ・アルバレスGonzalo Alvarez

Ginza Inaba 銀座　稲葉 Shimbashi/Shiodome, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

稲葉　正信Masanobu Inaba

From Executive Chef at a top hotel to restaurant owner. A craftsman expanding the possibilities of Japanese cuisine.

Mr. Inaba was born in 1967 in Tokyo. With the opening of the Grand Hyatt Tokyo in Roppongi, he became the sous chef of Sushi Roku Roku. Afterwards, he participated in the opening of Japanese Cuisine Kazahana at the Conrad Tokyo in Shiodome and became executive chef in 2010. After that, he became executive chef at Resort Amanemu in Ise-Shima, Mie, where his breakfast was named "The Best Hotel Breakfasts in the world" by the American magazine "BRIDES". He currently demonstrates his skills at Ginza Inaba.

稲葉　正信Masanobu Inaba

Sushiya Nobu すしや宣 Hiroo, Tokyo Sushi,Japanese / Sushi / Soba (noodles) / Sake

皆川　宣央Nobuo Minagawa

Experience and passion poured into each dish, an endless pursuit of Japanese beauty.

Mr. Minagawa was born in 1983 in Gunma. From an early age, he loved to create things with his own hands, and as he grew up, he became deeply fascinated with the artistry of Japanese cuisine. After eight years of training at a sushi restaurant, he worked at a Japanese cuisine and Unagi (eel) dishes restaurant for ten years, followed by two years honing his skills at a soba specialty restaurant. In 2022, he opened Sushiyab Nobu, offering an original course featuring a wide range of dishes, including sushi, Japanese cuisine, and soba.

皆川　宣央Nobuo Minagawa

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

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

BENJAMIN STEAK HOUSE ROPPONGI BENJAMIN STEAK HOUSE ROPPONGI Roppongi, Tokyo Steak,Yakiniku/Steak / General / Seafood / Steak

一ノ宮　義孝Yoshitaka Ichinomiya

A chef embodying the authentic taste and culture learned in Canada.

Mr. Ichinomiya was born in 1971 in Akita. From a young age, he admired chefs and decided to pursue a career in cooking. He honed his skills for ten years in several restaurants, including a steakhouse in Canada, where he learned authentic taste and culture. Saying that " cooking is a four-dimensional process and learning about culture," he understands not only the taste of unique foreign cuisines but also their culture and cooks with all his heart and soul. He is a chef with a sincere attitude toward cooking and a strong spirit of inquiry, such as refusing Japanese seasonings in his personal life to understand the Western taste.

一ノ宮　義孝Yoshitaka Ichinomiya

Gaienmae Kinari 外苑前僖成 Gaienmae/Aoyama-Itchome, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

五十嵐　大Dai Igarashi

Offering seasonal Japanese cuisine with an awareness of tradition.

Mr. Igarashi was born in 1976 in Kanagawa Prefecture. After graduating from Oda Culinary School, he trained as a Japanese chef at hotels and fine restaurants in Yokohama. In 2016, he became the head chef of the Gaienmae Kinari. He offers delicate and aesthetically appealing seasonal dishes while remaining mindful of the traditions of Japanese cuisine.

五十嵐　大Dai Igarashi

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

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

Nihonbashi Suitengu Nanatosha 日本橋水天宮　七灯舎 Ningyocho/Kodenmacho, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes)

佐藤　健一Kenichi Sato

Farmers and growers, cooks, and guests. Mr. Sato connects the dots to make a line and form a circle.

Mr. Sato was born in 1972 in Miyagi Prefecture. He grew up watching his parents out front as they ran a sushi restaurant and became fascinated with Japanese cuisine. After working at Hotel Kawakyu in Wakayama Prefecture and Hotel Arrowle in Ishikawa Prefecture, he trained at the Rihga Royal Hotel in Osaka. As a chef responsible for the final touches before the food is eaten, he enjoys connecting the warmth and thoughts of the people involved. Favored by fate, he devotes himself to his work every day with the motto, Kindness is best embodied in cooking.

佐藤　健一Kenichi Sato

Sushi Suzuki 鮨　すず樹 Tsukishima, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

鈴木　智樹Tomoki Suzuki

Devoted to Edomae sushi. Mr. Suzuki offers exquisite nigiri and seasonal delicacies with careful handwork.

He was born in 1982 in Iwate. In his late teens, he was fascinated by the meticulous handiwork of sushi chefs at a sushi restaurant in Tokyo and decided to become a sushi chef. He began his training at a long-established sushi restaurant in Tsukiji at the time and honed his skills at a well-known Tsukiji restaurant for 20 years. In April 2023, he founded his current restaurant in Tsukishima and became independent. Since then, he has visited the wholesale market, which has moved from Tsukiji to Toyosu, almost every day to carefully select the finest seafood of the day. With his meticulous handiwork and delicious nigiri and dishes, he welcomes guests from both Japan and abroad.

鈴木　智樹Tomoki Suzuki

Muromachi Fukuwauchi 室町　福は内 Mitsukoshimae, Tokyo Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Sake

小林　弘明Hiroaki Kobayashi

Starting as a chef at a hotel, Mr. Kobayashi studied at various places in Tokyo before coming to Fukuwauchi.

He was born in 1980 in Osaka. At the age of 18, he started working in a restaurant. He then began his career in earnest as a hotel chef, working at "Hotel The Manhattan" in Kaihin-Makuhari, where he was in charge of kaiseki cuisine. After that, he gained experience as a chef in Tokyo and was employed at the Fukuhauchi, which was then located in Shinbashi, where he eventually came to be in charge of the restaurant's management. After relocating to Muromachi, the restaurant has now reopened as Muromachi Fukuhauchi.

小林　弘明Hiroaki Kobayashi

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

Izakaya Kushiroya 居酒屋　九四六屋 Dogenzaka/Shinsen, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine

鵜沼　憲宏UNUMA NORIHIRO

A spirited chef who walks the path that he had once dreamed of.

Born in Kushiro, Hokkaido on June 29, 1974. He had a white-collar job after graduating college, but he left the corporate life to work in his uncle's restaurant "Izakaya Taimu." After thoroughly learning the basics of cooking, he fulfilled his dream of creating a restaurant that serves foods from his homeland of Hokkaido with the opening of Izakaya Kushirokuya where he is to this day.

鵜沼　憲宏UNUMA NORIHIRO

Restaurant ranking

Browsing history

Kagurazaka Shabu-shabu Fuga

Mr. Iwamoto is an experienced chef who has been involved in food from various aspects.

Wagyu Yakiniku Isshin

Mr. Horinouchi provides guests with an exquisite Yakiniku experience through a wealth of knowledge.

Focacceria la Brianza

Mr. Noguchi provides the once-in-a-lifetime taste created by experience and sensibility.

Sabatini di Firenze Daimaru Tokyo Branch

Mr. Furuta decided to become a craftsman to acquire expertise and entered the culinary world.

Ryuduki TEPPAN

Mr. Takada makes the most of his experience and welcomes the guests with his time-consuming cuisine.

OGASAWARA-HAKUSHAKU-TEI

Skills sharpened at a quality restaurant in Spain, and a profound knowledge about Japanese ingredients.

Ginza Inaba

From Executive Chef at a top hotel to restaurant owner. A craftsman expanding the possibilities of Japanese cuisine.

Sushiya Nobu

Experience and passion poured into each dish, an endless pursuit of Japanese beauty.

Peter Luger Steak House Tokyo

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

WAJO

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

Oku-Akasaka Sushi Tanji

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

BENJAMIN STEAK HOUSE ROPPONGI

A chef embodying the authentic taste and culture learned in Canada.

Gaienmae Kinari

Offering seasonal Japanese cuisine with an awareness of tradition.

DepTH brianza

Mr. Okuno presents his cultivated "depth" in the restaurant where "everyone is the main character."

Izakaya Tanuki

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

Nihonbashi Suitengu Nanatosha

Farmers and growers, cooks, and guests. Mr. Sato connects the dots to make a line and form a circle.

Sushi Suzuki

Devoted to Edomae sushi. Mr. Suzuki offers exquisite nigiri and seasonal delicacies with careful handwork.

Muromachi Fukuwauchi

Starting as a chef at a hotel, Mr. Kobayashi studied at various places in Tokyo before coming to Fukuwauchi.

Hitsumbushi Nagoya Bincho Ikebukuro Parco Location

Izakaya Kushiroya

A spirited chef who walks the path that he had once dreamed of.