601 - 620 of 669 chefs
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Oshio Ataru
おしお ATARU店
- Tsukishima, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter)
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松野 雄太MATSUNO YUTA
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We want our favorite foods to become our customers' favorites too.
I have always loved making okonomiyaki pancakes at home, so I started working here part time in the second year of high school. And then, falling in love with the taste of monjayaki, I decided to work here full time. I want to serve monjayaki to the customers and have them love it as much as I do!?
松野 雄太MATSUNO YUTA
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Yakitori Tori Ryori Toritatsu
焼き鳥・鶏料理・鳥辰
- Shinjuku West Exit/Tochomae, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / General / Kushiyaki (grilled skewers)
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吉川 公一YOSHIKAWA KOICHI
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With food hygiene his top priority, he is a chef who appraises his fresh ingredients
Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."
吉川 公一YOSHIKAWA KOICHI
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CHASECO
CHASECO
- Dogenzaka/Shinsen, Tokyo
- Italian,Italian/French / General / Italian
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齋藤 尚道SAITO NAOMICHI
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Bringing the sensibilities he gained from his experiences in and around Italy.
Opened Le Petite Tonneau in 2001 in Kudanshita.
齋藤 尚道SAITO NAOMICHI
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Morceau
モルソー
- Hibiya/Yurakucho, Tokyo
- French,Italian/French / French / Wine
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秋元 さくらAKIMOTO SAKURA
The Chef's Recommendations -
To make food that can make people happy - that is where this chef comes from
She was born in Fukui prefecture. Her turning point to enter culinary school came when she was working as a cabin assistant in an airline company, and the food she cooked made her husband happy. After graduating, she began training at "Monde Cafe" in Shinjuku, and subsequently polished her skills at "Au Gamin de Tokio" in Shirogane, under the guidance of chef Takemasa Kinoshita. In 2009, she opened "Morceau" together with her sommelier husband. Her homemade bread is a culmination of what she learned about making bread over the course of a year, and has garnered much popularity.
秋元 さくらAKIMOTO SAKURA
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Restaurant Tani
レストラン タニ
- Omotesando/Aoyama, Tokyo
- French,Italian/French / French
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谷 利通TANI TOSHIMICHI
The Chef's Recommendations -
A French chef who draws out the rich flavors of seasonal ingredients yet never loses sight of the basics
Born on March 12, 1973. Grew up in Kanagawa Prefecture. He decided he would become a chef when he came across French cooking through his part-time job in high school and was shocked by the flavors. He graduated from high school while spending a year and a half training in a French restaurant in Kamakura, then worked at Restaurant Aladdin in Ebisu, and travelled to France twice. After that, he helped plan the launch of Maison Cache-Cache. After working as a chef there for 6 years, he opened Restaurant Tani in 2011. Restaurant Tani is designed to be a French restaurant that offers everything from bistro food to gastronomy.
谷 利通TANI TOSHIMICHI
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Sakagura Kura
酒蔵 鞍
- Ikebukuro West Exit, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers)
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成田 和将NARITA KAZUMASA
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He is a chef that is devoted to drawing out the the flavor of finequality ingredients through flamebroiliing.
He was born in 1972. After graduating high school, he first started cooking Japanese cuisine. Starting his training from scratch, he was lucky enough to meet a respectable boss, who put him through rigorous training, day in and day out, allowing him to blossom into a chef. After that, he got his feet wet while working in a restaurant and then became the head griller at Sakagura Kura. He says that the most important things in his job are making sure that all the ingredients procured by the shop are first-rate and flavorful, can have that flavor drawn out through flame-broiling, and ensuring that customers savor every moment of tasting them.
成田 和将NARITA KAZUMASA
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BISTRO CarneSio
BISTRO CarneSio
- Ebisu, Tokyo
- Italian,Italian/French / Gyutan (beef tongue) / French / Italian
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児玉 順平KODAMA JUMPEI
The Chef's Recommendations -
Absolute confidence in cooking meat with experiences in Italian and Yakiniku restaurants
He was born in Tokyo in 1984. Influenced by the protagonist of a comic, who aims to be a cook, he also chose to be a cook saying, "Me, too!" After graduating from a vocational school for licensed cooks, joined a seafood store in Shinagawa and worked there for 5 years. Then moved to a yakiniku restaurant and in 2011, moved to CarneSio when it opened. He has been the chef there since he assumed the position there in 2012.
児玉 順平KODAMA JUMPEI
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El Pulpo
El Pulpo
- Kagurazaka, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / Wine
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坂田 慎吾SAKATA SHINGO
The Chef's Recommendations -
Going forward along his dream culinary path in a truly lively bar, coupled with fresh fish
He was born in Kumamoto prefecture in 1982. He loved cooking since he was young, and has had experience working as a part-timer at a small local restaurant in high school and an izakaya (Japanese-style bar) in college. After that, he went down the path of an office worker for a time without forgetting his culinary dream, and went to Tokyo when he was 24. He found employment at companies operating French and Italian restaurants in Yokohama, and studied diligently for about six years at two restaurants. He entered "El Pulpo" in 2011. Although this is his first time at a Spanish bar, his eyes have been opened to the joy that running a bar provides as well. As the chef now, he handles delicious, fresh fish daily.
坂田 慎吾SAKATA SHINGO
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Dozeu Iidaya
どぜう飯田屋
- Asakusa, Tokyo
- Japanese,Japanese / Dojo (loaches)
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北川 孝Takashi Kitagawa
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After 40 years at Dojo Iidaya, he knows everything there is to know about dojo (pond loaches)
Born in Miyagi prefecture in 1951, he went to Tokyo to find a job that was different from that of everyone else. He became an apprentice at Dojo Iidaya after learning that it was a restaurant that served dojo (pond loaches), something he rarely ate back home. He has worked and studied the foundations of cooking for over 40 solid years at Dojo Iidaya, and now that he is the head chef, he supports the kitchen with his discerning taste buds, as well as techniques backed by his experience.
北川 孝Takashi Kitagawa
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Sekiguchitei
関口亭
- Shinjuku Station South Exit/Yoyogi, Tokyo
- General,Western / General / Omurice (omelet rice) / Wine
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関口 康史SEKIGUCHI YASUSHI
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We make Westernstyle cuisine to suit Japanese tastes!
With a confectioner father and a chef for an older brother, he entered the world of professional cooking at the age of 24. He got his start at a French restaurant, then moved on to Chinese, Japanese, and a wide variety of cuisines. After gaining further experience at the Kanda steakhouse Kaki no Ki, he struck out on his own, and has been running his own business for almost 20 years.
関口 康史SEKIGUCHI YASUSHI
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Chef's
シェフス（CHEF'S）
- Shinjuku-Gyoen, Tokyo
- Shanghai,Chinese / General / Shanghai / Wine
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南 俊郎MINAMI TOSHIRO
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Inspired by the flavor of "Chef's", a young talent asked to be taught
Minami was born in Tokushima Prefecture in 1983. After graduating from university, he studied Chinese cuisine at Tsuji Culinary Institute. Afterwards, he apprenticed at "Kuushin", a famous restaurant in Osaka . At the age of 26, attracted by its simple yet delicious food, he began working at Chef's. At the time it was called "Renge", and he gained experience under the restaurant's owner Eishun Nishioka. After two years he became the restaurant's head chef. While holding on to the traditional flavors of this famous establishment, he continues to strive in earnest to discover new flavors.
南 俊郎MINAMI TOSHIRO
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Torigen Kamata
とり元 蒲田店
- Kamata, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Shochu
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原山HARAYAMA
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Particular about charcoal, a chef who pays attention to the details when grilling.
He expertly prepares the ‘Kirishima Chicken' of Miyasaki one by one by hand, and provides the skewers, even adding the finishing touches to the grilled dishes. At ‘Torigen, Kamata branch', he calls himself the ‘Char-grilling Craftsman.'
原山HARAYAMA
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Q Ebisu
Q 恵比寿店（キュー）
- Ebisu, Tokyo
- Italian,Italian/French / Wine / Italian / Spanish
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柳原 勇太YANAGIHARA YUTA
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Our chef turned his passion for cooking into a career, and has experience in a wine variety of cuisines
He entered the world of the culinary arts out of a love of cooking. He learned the basic principles of cuisine at a Japanese-style restaurant. After that he strived to improve his skills, taking up a position at a cake shop making desserts. Today his specialty is creative dishes that cross the boundaries of different culinary styles.
柳原 勇太YANAGIHARA YUTA
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Cantonese En Ken Takase
カントニーズ 燕 ケン タカセ
- Marunouchi, Tokyo
- Chinese,Chinese / Cantonese / Chinese Sosaku (creative cuisine) / Wine
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高瀬 健一TAKASE KENICHI
The Chef's Recommendations -
Our chef adds a stylish presentation to Hong Kong-style Cantonese cuisine
Our chef was born in May 1965 and is a native of Miyagi Prefecture's Sendai City. His interest in cooking started around the age of 20. On a visit to Hong Kong at the age of 24, the flavors of the authentic dishes he experienced there impressed him so profoundly that afterwards he sought out Hong Kong-style Cantonese cuisine. He moved to Tokyo at 29 and, after training mainly at hotel restaurants, including the Tokyo and Maihama Sheraton Hotels, he participated in the opening of the Mandarin Oriental Hotel Tokyo. Three years later, he achieved his first one-star Michelin rating and, after another four years, he opened Cantonese "Tsubame" KEN TAKASE.
高瀬 健一TAKASE KENICHI
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Apicius
レストランアピシウス
- Hibiya/Yurakucho, Tokyo
- French,Italian/French / French / Wine
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岩元 学IWAMOTO MANABU
The Chef's Recommendations -
A master craftsman of French cuisine inheriting the Grande Maison tradition
He was born in Tokyo in 1959. He was influenced by a senior in his high school field hockey club who decided to go down the path of becoming a chef, so eventually he too went to culinary school. After graduation, he worked for four years at the prestigious French restaurant called "Piaget," where he built a strong culinary foundation. In 1983, he entered Apicius, and diligently studied under the wings of Chef Tokuo Takahashi, one of the most esteemed French chefs in Japan. In 1997, he became a sous chef, and then eventually moved on to his present position as head chef in 2008.
岩元 学IWAMOTO MANABU
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Tsukishima Spanish Club
月島スペインクラブ
- Tsukishima, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / European / Wine
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遠藤 裕久ENDO HIROHISA
The Chef's Recommendations -
A veteran chef who is particular about how to heat all the iingredients meat, fish and vegetables
Born in 1967, in Tokyo. He chose to become a professional cook because he likes to see faces delighted by delicious food. Since 1987, he has been engaged in cooking French cuisine in the main dining room of various hotels within Tokyo. In 2005, he went independent and opened Chez Hiro in Nezu. In 2008, he turned to Spanish cuisine and joined Spain Club Co. After serving as head chef of Kioi-cho Spain Bar and Shimokitazawa Spain Bar, he took over as head chef of Tsukishima Spain Club in 2010.
遠藤 裕久ENDO HIROHISA
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Vino Hirata
ヴィノ ヒラタ
- Azabu-Juban, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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仁保 州博NIHO KUNIHIRO
The Chef's Recommendations -
Deeply impressed by the Italians' service and delicious food
Born in 1974 in Tottori, the chef decided to pursue this path while visiting Italy and being drawn to its delicious cuisine and friendly people. After graduating from a culinary school, he entered an Italian restaurant. In 1998, he joined "Vino Hirata" and became head chef in 2009. In May, 2010, he became an owner chef.
仁保 州博NIHO KUNIHIRO
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Monja Mugi
もんじゃ 麦
- Tsukishima, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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坂巻 剛SAKAMAKI TSUYOSHI
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Took the path to become a chef naturally.
The chef loved to cook since he was young. Naturally, he chose the path of becoming a chef.
坂巻 剛SAKAMAKI TSUYOSHI
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ICARO Miyamoto
ICAROmiyamoto
- Nakameguro, Tokyo
- Italian,Italian/French / Italian / Wine
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宮本 義隆MIYAMOTO YOSHITAKA
The Chef's Recommendations -
The local flavor and cooking philosophy learned at a small restaurant in northern Italy
He was born in Kanagawa prefecture in 1974. He chose to take on Italian cooking under the influence of his brother, Munetaka, who entered the culinary world before him. He underwent training at a famous restaurant in Tokyo before going to Italy in 1999. He perfected his skills there for seven years, with a focus on the northernmost region of Trentino-Alto Adige. While he was there, he ventured into choosing a small restaurant so as to personally experience life in Italy at the location itself. The skills that he learned there, together with the cooking philosophy prized in the area, also show themselves in "ICARO", which he opened with his brother after returning to Japan.
宮本 義隆MIYAMOTO YOSHITAKA
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Waso Hayashida
和創はやしだ
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / Local Japanese Cuisine / Sashimi (raw fish)/Seafood / General
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林田 雄一HAYASHIDA YUICHI
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It all started back when I used to help my mother in the kitchen.
He started training in traditional Japanese cuisine at age 18. He endeavors to ascertain exactly what his guests want by chatting with them as he prepares their delicious meals.
林田 雄一HAYASHIDA YUICHI
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