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481 - 500 of 679 chefs

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

Toriyoshi Naka-Meguro Branch

鳥よし 中目黒分店

  • Nakameguro, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine

猪股 善人Yoshito Inomata

Experience in Paris became the turning point. A head chef mastered all about [Yakitori] but still continues quest.

Mr. Yoshito Inomata was born in 1950 in Nagasaki prefecture. After training at various yakitori (chicken skewer) restaurants in Tokyo, including a renowned one in Roppongi, he went to France at the age of 20, and accumulated experience at a yakitori restaurant in Paris. From the age of 33, he actively worked while going back and forth between Japan and France. After returning to Japan, he opened [Toriyoshi Naka-Meguro] in 1992. [Toriyoshi Ginza branch], which opened in 2004, has become one of [the three main yakitori restaurants in Tokyo]. In 2018, he opened [Toriyoshi Naka-Meguro Branch]. Currently he operates 7 branches in Tokyo, including different business-style restaurants. 

猪股 善人Yoshito Inomata

Azabujuban Shimoi

麻布十番 しも井

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / General

直井 三千輝Michiteru Naoi

His passion for cooking led Mr. Naoi to this career.

He was born in 1972 in Tokyo. With his parents running a restaurant, he discovered the joy of cooking. While experiencing a variety of cuisines, he found the depth of Japanese cuisine interesting. Started working at Shimoi before it moved to its present location. He is currently spending his busy days as an executive chef.

直井 三千輝Michiteru Naoi

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

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

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

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

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

Yakiniku USHIGORO Ginza branch

焼肉うしごろ 銀座店

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

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

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

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

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

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

TRATT.USHIGORO Shimbashi Branch

TRATT.USHIGORO 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 TRATT.USHIGORO line of restaurants.

佐藤 健Takeshi Sato

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 

Jushu

寿修

  • Nishi-Azabu, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

先崎 真朗SENZAKI MASAAKI

The Chef's Recommendations

An encounter with Japanese-style cuisine in Osaka changed his life afterwards on a grand scale

He was born in Saga prefecture in 1976. After graduating from high school, he set his sights on the path of Western cuisine at first in culinary school. However, he was so deeply impressed by the Japanese-style cuisine at "Totoya" in Kitashinchi, Osaka, that he decided to change his focus to Japanese cuisine. He then entered and trained at "Totoya" for nine years before moving to Tokyo to hone his skills at restaurants such as Japanese restaurants and sushi restaurants. Subsequently, he opened "Jushu" in a quiet residential area in Nishi-Azabu in 2010. His unwavering hard work and research allowed him to finally obtain two Michelin stars in 2012.

先崎 真朗SENZAKI MASAAKI

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 Ginza Namiki Street branch

焼肉うしごろ 銀座並木通り店

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

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 continued 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 he 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

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