461 - 480 of 663 chefs
-
LOBOS Ginza
LOBOS 銀座店
- Ginza, Tokyo
- Spanish/Mediterranean,Global/International / General / Spanish / Italian
-
![]()
野口 元気NOGUCHI GENKI
-
We only want to make you happy. Seeing our customers smile is the greatest honor.
He was born in 1986 in Tokyo. He wanted to become a chef for as long as he can remember. Since he was 10 years old, he has cooked for family and friends, hoping only for smiles from those that try his food. He started working in an Italian restaurant at the age of 20, but wanting to learn the basics of cooking and holding a versatile outlook on the industry, he changed to a blowfish restaurant. He joined Lobos in 2010 and started working at their Ginza location. Holding to his motto of cooking to make people smile, he diligently studies day and night.
野口 元気NOGUCHI GENKI
-
-
Sushi Urayama Nihonbashi
鮨うら山 日本橋
- Nihonbashi, Tokyo
- Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)
-
![]()
高地 裕二Yuji Takachi
-
Even though his career as a chef has advanced, Mr. Takachi continues to devote himself to improving his daily skills.
He was born in 1961 in Akita. His love of cooking led him to become a chef. Focusing on training in sushi and Japanese cuisine, he also studied Chinese and French cuisine and spread his cooking knowledge. While using the experience and knowledge he has accumulated so far, he now makes sushi at Sushi Urayama Nihonbashi.
高地 裕二Yuji Takachi
-
-
Ehime / Uwajima Ryori Kadoya Toranomon
愛媛・宇和島料理 かどや 虎ノ門
- Toranomon, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
-
![]()
末永 悦巳Etsumi Suenaga
-
To stay busy and to contribute something of worth - the job of chef is a sacred task
Born in Ehime Prefecture in 1970, Chef Suenaga always loved cooking, but still pictured himself working as an office woker. However, he did not give up on his dream of being a cook, and took a job working at a Western style restaurant. From there, he aimed to steadily improve and rise as a cook. Eventually, the manager of Kadoya Kasumitei generously put him in charge of the kitchen at Kadoya Toranomon. Since the restaurant opened in October 2015, he has kept busy there every day working as head chef.
末永 悦巳Etsumi Suenaga
-
-
Fish Bank TOKYO
Fish Bank TOKYO
- Shimbashi/Shiodome, Tokyo
- General,Western / General / French / Wine
-
![]()
脇坂 龍太Ryota Wakisaka
The Chef's Recommendations -
Mr. Ryota Wakisaka decided to become a chef as he was fascinated with craftsmanship, and has aggressively mastered each country's cuisine.
He was born in 1972 in Tokyo. He has experienced various genres of cuisine, including French, Italian, Hawaiian, Mediterranean, Spanish, Asian-French, and molecular cuisines. In addition to the basic cooking methods, he also actively uses the latest techniques, such as [espuma] to create mousse. This chef has a strong hungry spirit for developing new tastes and expressions. Currently, he works as the executive chef at [EDGE. LTD.], a company developing restaurant/wedding businesses.
脇坂 龍太Ryota Wakisaka
-
-
Asakusa Umaimon Azuma
浅草うまいもん あづま
- Asakusa, Tokyo
- Japanese,Japanese
-
![]()
染谷大樹Daiki Someya
-
Feel the depth of Asakusa's generosity and warm spirit.
Mr. Daiki Someya was born in 1990 in Asakusa. He grew up watching his parents run their restaurant Asakusa Umaimon Azuma. After graduating from university, he worked in a hotel's food and beverage section in Tokyo for three years to accumulate experience, then started working for his parent's restaurant. Currently, he is working hard at the restaurant's front line while learning cooking skills from his father and other skillful chefs who have supported the restaurant.
染谷大樹Daiki Someya
-
-
Que bom!
Que bom！ （キボン）
- Asakusa, Tokyo
- Other countries,Global/International / General / Brazilian/South American / International/Fusion
-
![]()
青山 ブルース アレキサンドレAOYAMA BURUSU AREKISANDORE
-
Wishing to bring the great taste of churrasco to the people of Japan
Even with a lot of experience he continues to feel, "the job for a churrasco takes not only technique but also creativity, intelligence, and many other elements." He exercises his skills in the kitchen with the hope of bringing to the Japanese people the great taste of churrasco by which he himself had been captivated. "I love this job," he says, with a bright smile. He also does not forget to provide lively entertainment so that the customers can feel the cheerful energy of Brazil as well as its cuisine.
青山 ブルース アレキサンドレAOYAMA BURUSU AREKISANDORE
-
-
Sushidokoro Tsunoda
鮨處 つの田
- Ningyocho/Kodenmacho, Tokyo
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake
-
![]()
角田 哲也TSUNODA TETSUYA
-
Purists, bringing to life their aspirations gained from TV dramas.
He was born in Tokyo prefecture in 1963. As a teenager, he watched a TV show in which the main character played a chef in downtown Tokyo. He was impressed by how cool he felt that was, and the world of cooking opened up before him. Soon after, he started training at a sushi restaurant in Tokyo's Edogawa ward. After working as master chef at Sushiya no Kanpachi for 10 years, he finally opened Sushidokoro Tsunoda, where he still is today.
角田 哲也TSUNODA TETSUYA
-
-
Azabu-juban Hatano Yoshiki
麻布十番 秦野よしき
- Azabu-Juban, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
秦野 よしきYoshiki Hatano
-
A spirited craftsman honoring traditional Tokyo-style sushi, with a background in French and Italian
Chef Hatano was born in Tokyo in 1984. He took an interest in cooking thanks to his mother who was a home economics teacher. By the time he was in middle school, he yearned to become an Italian chef. When he enrolled in university, he also started training as a sushi chef, gaining experience working in restaurants in Akasaka and Ginza. He then travelled to Kona, Hawai'i where he got a chance to apply what he had learned. After returning to Japan, he started his own business, performing sushi catering and sushi shop concept design, and at age 28, he opened Sushi Michi in Azabu-juban. In June 2015, he changed restaurant name to [Azabu-juban Hatano Yoshiki].
秦野 よしきYoshiki Hatano
-
-
USHIGORO S. GINZA
USHIGORO S. GINZA
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)
-
![]()
鳴海 博之Hiroyuki Narumi
-
This executive chef creates better products, while offering ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a renowned hotel in Tokyo, then kept improving his cooking skills at [Aging Beef] and other restaurants. In 2016, he entered [Sangue, Inc.] as he deeply sympathized with the company's philosophy, and its operational methods that continues to lead in the field of yakiniku (Japanese BBQ). Currently he is working as the executive chef at [USHIGORO S.], while creating [Ushigoro] products.
鳴海 博之Hiroyuki Narumi
-
-
Torishige
鳥茂
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Japanese,Japanese / Kushiyaki (grilled skewers) / Wine / General
-
![]()
酒巻 祐史SAKAMAKI YUJI
The Chef's Recommendations -
Whilst looking at the figures of his grandfather and father cooking, he joined the long line of people making grilled offal dishes.
He is the third generation owner of the grilled cuisine restaurant ‘Toshige', made in 1950. He entered this world at the age of 23 and afterwards, joined the line of ‘Torishige' owners and decided on developing the art of grilling offal. His teachers were his grandfather, from the first generation and his father, from the second. Due to his father's sudden and early passing, he became the restaurant owner at a young age.
酒巻 祐史SAKAMAKI YUJI
-
-
Kappo Komewo
割烹こめを
- Azabu-Juban, Tokyo
- Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Kaiseki (tea-ceremony dishes) / General
-
![]()
沼倉 大将Daichi Numakura
-
Mr. Numakura is a Japanese artisan chef passionate about conveying the quality and culture of Japanese food.
He was born in 1995 in Fukushima. He began studying culinary arts on his own and studied at several restaurants. Currently, he is the head chef at Kappo Komewo, which opened in November 2023. He has a passionate spirit of exploration, visiting the producing regions himself to deepen his understanding of the ingredients. Not only does he cook delicious food, but he also takes great care in creating the restaurant's worldview, including the interior design and selection of tableware. He is multi-talented, active as an influencer, and a certified "rice sommelier."
沼倉 大将Daichi Numakura
-
-
USHIGORO Bambina Ebisu Main Branch
うしごろバンビーナ 恵比寿本店
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Western Sosaku (creative cuisine) / Sushi
-
![]()
佐藤 健Takeshi Sato
-
Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.
When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.
佐藤 健Takeshi Sato
-
-
WASHOKU SOUTEN
WASHOKU 蒼天 SOUTEN
- Nagatacho, Tokyo
- Kaiseki (course menu),Japanese / General / Sushi / Teppanyaki (iron griddle grilling)
-
![]()
髙橋 賢Ken Takahashi
-
Mr. Takahashi delivers ancient and traditional Japanese flavors in a stylish new WASHOKU.
He joined the Shin Yokohama Prince Hotel and was appointed head chef of the main dining room WASHOKU SOUTEN at the opening of The Prince Gallery Tokyo Kioicho in 2016. Paying particular attention to the tableware and presentation, he offers a modern and stylish new WASHOKU with traditional and ancient Japanese flavors. His activities are not limited to the domestic market; he has been invited to gourmet events in Italy, Spain, and other countries, where he has received praise from many gourmets.
髙橋 賢Ken Takahashi
-
-
Yakiniku USHIGORO Nishiazabu Main branch
焼肉うしごろ 西麻布本店
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Steak / Yakiniku (Japanese BBQ)
-
![]()
鳴海 博之Hiroyuki Narumi
-
Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.
Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.
鳴海 博之Hiroyuki Narumi
-
-
Sakanaya Oaji
サカナヤ オアジ
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / Beer / Sashimi (raw fish)/Seafood / Sake
-
![]()
荒井 拓也ARAI TAKUYA
The Chef's Recommendations -
The hometown taste of Toyama that you can enjoy in Shimbashi
I was born on 21 July 1976 in Toyama prefecture. I have accumulated 20 years of experience as a chef focused on Japanese cuisine. In July of 2013, I became the head chef of the newly opened "Shusaiya Oaji Shimbashi", where I work today.
荒井 拓也ARAI TAKUYA
-
-
Ubuka
うぶか
- Yotsuya, Tokyo
- Kaiseki (course menu),Japanese / General / Crab
-
![]()
加藤 邦彦KATO KUNIHIKO
The Chef's Recommendations -
A love for large shellfish, leading him into the culinary world
He was born in Miyagi prefecture in 1977. He started his career as a chef by entering "Kani Doraku" for the simple reason that he loved prawns and crabs. After that, he trained at a ryotei (traditional, luxurious Japanese restaurant) in Kyoto for three and a half years in order to learn the basics of Japanese cuisine, and polished his skills for three years at a Japanese restaurant handling natural prawns in New Zealand. After returning to Japan, he spent two and a half years at the Chinese restaurant "Renge" in Shinjuku. "Ubuka" was opened in 2012. While he sticks to the basics of Japanese cuisine, he brings out the charm of shellfish, sometimes using bold culinary techniques.
加藤 邦彦KATO KUNIHIKO
-
-
CRAFTALE
CRAFTALE
- Nakameguro, Tokyo
- French,Italian/French / General / French / Wine
-
![]()
大土橋 真也Shinya Otsuchihashi
The Chef's Recommendations -
A master of French, pouring in all of his experience and knowledge and freely creating a world of his own
Born in Kagoshima Prefecture in January 1984. His interest in food started from a young age, and gradually transitioned from "eating" to "cooking." He attended Tsuji Culinary Institute in Osaka after graduating from high school, and further studied at the French branch of the school. After returning home, polished his skills at "The Georgian Club" and "Joel Robuchon". Then again returned to France, he worked at the Paris neo-bistro "Saturn," untill he returned to Japan in 2013. After working as the opening staff for "Restaurant Anise", he opened [Craftale] in September, 2015.
大土橋 真也Shinya Otsuchihashi
-
-
Toriyoshi Naka-Meguro
鳥よし 中目黒店
- Nakameguro, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
-
![]()
山口 晶Akira Yamaguchi
-
The key to keep offering tasty yakitori is generous careful preparation
Mr. Akira Yamaguchi was born in 1972 in Kyoto prefecture. He changed his job from an office worker to a chef. After working at a Japanese restaurant and another yakitori (chicken skewer) restaurant, he joined [Toriyoshi]. Based on his belief that [techniques are required because it's simple], he improved his techniques such as the eyes for selecting ingredients, preparing and grilling. Currently he is in charge of the kitchen of [Toriyoshi Naka-Meguro]. The style of [Toriyoshi] is that the staff prepares everything to serve [Date-dori Chicken], from cutting to skewering them. He sincerely faces [Date-dori Chicken] to grill the ultimate skewers while bringing out its savory taste.
山口 晶Akira Yamaguchi
-
-
Bifteck Kawamura Roppongi branch
ビフテキのカワムラ六本木店
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak
-
![]()
中村 健輔Kensuke Nakamura
The Chef's Recommendations -
He improved his skills as a chef by being involved in opening various renowned restaurants.
Born in 1979 in Saitama prefecture. After graduating from Musashino Cooking College, he accumulated experiences at various restaurants. He got involved in opening a teppanyaki (grilled on iron griddle) restaurant in the Grand Hyatt Hotel in Roppongi, and became the sous-chef. After opening [Ginza Ukaitei] and [Azamino Ukaitei], he entered Bifteck Kawamura in 2016, and worked at [Bifteck Kawamura Ginza branch]. He again got involved in opening [Bifteck Kawamura Roppongi branch] in March, 2017, where he is currently working at.
中村 健輔Kensuke Nakamura
-
-
Bankoden Akihabara UDX shop
盤古殿 秋葉原UDX店
- Akihabara, Tokyo
- Chinese,Chinese / General / Yum Cha/Dim Sum / Chinese Sosaku (creative cuisine)
-
![]()
テンTen
-
Chef who wants many people to enjoy authentic flavors.
Chef Ten creates superior Chinese cuisine at this restaurant by utilizing techniques he learned through his training in China. He is particular about each ingredient, and selects high-quality ingredients from all over the world. Puts all his effort into his food every day, in order to have his customers spend unforgettable moments by enjoying true deliciousness.
テンTen
-
