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481 - 500 of 665 chefs

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

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

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

Japanese Cuisine Yamazaki

日本料理 山崎

  • Kyobashi, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

山崎 浩治Koji Yamazaki

The Chef's Recommendations

He went independent after working at a renowned restaurant in the Kansai district. His restaurant is the only restaurant in Toyama with the three stars. 

He was born in 1966 in Toyama prefecture. After graduating from junior high school, he trained for about 5 years at a kaiseki (traditional Japanese cuisine course) restaurant in Toyama, then accumulated further experiences in Tokyo and Osaka, including the renowned restaurant [Japanese Cuisine Kagaman]. He moved to Kanazawa when he got married, but went back to Osaka and worked at [Kagaman] again for 6 years. Then he went back to his hometown Toyama and opened the current [Japanese Cuisine Yamazaki] at the age of 30. In 2016, his restaurant became the only restaurant in Toyama and Ishikawa to have obtained the three stars. 

山崎 浩治Koji Yamazaki

USHIGORO Bambina Shimbashi Branch

うしごろバンビーナ 新橋店

  • Shimbashi/Shiodome, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (grilled meat) / Wine

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

SHIROSAKA - Sumibi Kappo

炭火割烹 白坂

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Wine

井伊 秀樹Hideki Ii

He attracts the world with his sophisticated cuisine respecting the spirit of the Japanese.

He was born in 1976 in Tokyo. He trained at a Japanese restaurant in Tokyo and obtained cooking and sommelier licenses. With the encounter with Mr. Tetsuya Wakuda as a turning point, he went to Australia to work at [Tetsuya's], a worldwide renowned restaurant in Sydney. He became the first Japanese sous chef there. He also went to the U.S. to work as a chef exclusively for the residence of UN ambassador in N.Y., then returned to Japan. He opened [SHIROSAKA - Sumibi Kappo] in November 2014.

井伊 秀樹Hideki Ii

Sanukiya

さぬきや

  • Asagaya/Koenji, Tokyo
  • Japanese,Japanese / General / Udon (noodles) / Sake

近藤 康浩Yasuhiro Kondo

He spares no effort and devotes everything he has to food, sake (rice wine), and udon!

He took over a restaurant that was set up in the Koenji district of Tokyo in 1964. He demonstrates his skill with his seasonal kaiseki (Japanese multi-course meal) and udon creations with novel flavors. His ability to find the perfect sake (rice wine) to suit each dish is also impressive. He has many fans, ranging from politicians to celebrities in the entertainment industry.

近藤 康浩Yasuhiro Kondo

CINA New Modern Chinese

CINA New Modern Chinese

  • Ebisu, Tokyo
  • Chinese,Chinese / General

八木 洋一郎Yoichiro Yagi

Impressed with the service of a restaurant, Mr. Yoichiro Yagi wanted to become a server. 

Mr. Yoichiro Yagi started his career as a Japanese chef, but he wanted to become a server after receiving exceptional service at a restaurant. He worked as a manager and supervisor at Italian, Spanish, Mexican, and American restaurants, then joined the current company. After being involved in launching a new restaurant as its manager, he became its general manager three years ago. While working with a world-famous chef, he received advise to provide the type of service he thought he would like to receive as a guest, which has become his policy. 

八木 洋一郎Yoichiro Yagi

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

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

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

Yakiniku USHIGORO Shinjuku 3-chome branch

焼肉うしごろ 新宿三丁目店

  • Shinjuku-Sanchome, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

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

USHIGORO S. NISHIAZABU

USHIGORO S. NISHIAZABU

  • Nishi-Azabu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Wine

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 

Ajiyushin Nakaya

味遊心 中屋

  • Yotsuya, Tokyo
  • Soba (noodles),Japanese / General / Tempura (battered, fried seafood and vegetables) / Soba (noodles)

大渕 修司Shuji Obuchi

The fourth generation to work in this long-established soba restaurant

This young chef tells us that he entered the world of soba-making after he graduated from university. Under the tutelage of his father, who is a third generation soba chef, he works hard every day to preserve the traditional flavors of the restaurant.

大渕 修司Shuji Obuchi

USHIGORO Bambina Shibuya Branch

うしごろバンビーナ渋谷店

  • Dogenzaka/Shinsen, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Hamburger Steak / Steak

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

Yakiniku & Sake USHIGORO Kan Ebisu Main Branch

焼肉と和酒 うしごろ 貫 恵比寿本店

  • Ebisu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Sake

中西 信二Shinji Nakanishi

Started a career as a chef working in Japanese restaurants.

Mr. Nakanishi started his career as a chef in his early 20s in a Japanese restaurant. In 2014, he entered Sangue, a company that continues to lead the Japanese BBQ industry, feeling the appeal of their cuisine and concepts that change established ideas in the industry. After working as a head chef, he took on the role of kitchen supervisor and has continued working in that position to this day.

中西 信二Shinji Nakanishi

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

USHIGORO S. SHINJUKU

USHIGORO S. SHINJUKU

  • Shinjuku-Sanchome, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Steak / Yakiniku (grilled meat)

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

Yakiniku & Sake USHIGORO Kan Gotanda Branch

焼肉と和酒 うしごろ 貫 五反田店

  • Gotanda, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ)

中西 信二Shinji Nakanishi

Started a career as a chef working in Japanese restaurants.

Mr. Nakanishi started his career as a chef in his early 20s in a Japanese restaurant. In 2014, he entered Sangue, a company that continues to lead the Japanese BBQ industry, feeling the appeal of their cuisine and concepts that change established ideas in the industry. After working as a head chef, he took on the role of kitchen supervisor and has continued working in that position to this day.

中西 信二Shinji Nakanishi

Ginza Asami

銀座 あさみ

  • Shimbashi/Shiodome, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

浅見 健二ASAMI KENJI

The Chef's Recommendations

Being faithful to the fundamentals, a chef highly trained in Japanese cuisine

Genji Asami is a native of Tokyo City. Having a father who ran a fruit and vegetable business, he embarked on the path to becoming a chef because he liked to cook. After graduating from the culinary academy, Kagakuen, he trained at Buan, a Kyo-ryori (special style of Japanese cuisine) restaurant in Kudanshita, as well as several other establishments. When he was 38, he was hired at Kyoaji Tennouzuairu-ten, located in Shinbashi. After that, he set off on his own and opened Ginza Asami in 2000, which he continues to cook to the present day.

浅見 健二ASAMI KENJI

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