321 - 340 of 665 chefs
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Koukian
香季庵
- Ginza, Tokyo
- Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine)
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鷲尾 力人Rikihito Washio
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Mr. Washio produces an extraordinary time to enjoy creative Japanese cuisine and drinks.
He was born in Tokyo. Growing up watching his parents running an izakaya (Japanese-style pub), he naturally entered the culinary world. He was fascinated by the depth of Japanese cuisine, which makes the most of the richness of Japanese ingredients. After working at his parents' izakaya, he joined Koukian. His skillful technique of bringing out the best seasonal ingredients captivates his guests.
鷲尾 力人Rikihito Washio
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Kiyose Soba Kashiwaya
季寄せ 蕎麦 柏や
- Mitaka, Tokyo
- Japanese,Japanese
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長田 浩Hiro Osada
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He was fascinated by the idea of working with Japanese cuisine
During his time as a student at culinary college, an older student took him to a Japanese restaurant and showed him what it was like to be a head chef there. He immediately became fascinated by the beautiful work that chefs of Japanese cuisine do. He began working in this area because he wanted to become a teacher of Japanese chefs.
長田 浩Hiro Osada
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Sushi Onikai
鮨 おにかい
- Nakameguro, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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坂本 和樹Kazuki Sakamoto
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Mr. Sakamoto has honed his skills in Japanese cuisine, but the sushi course is what will win you over.
Mr. Sakamoto was born in 1983 in Kanagawa Prefecture. After training at a Kyoto restaurant for 5 years, he honed his skills in the sushi department of Nadaman restaurant in a hotel in Tokyo, Nadaman in Yokohama, and other such places. He has been involved with Sushi Tsukiuda since its opening in September 2016. At Sushi Onikai, he has served as head chef since it opened in November 2019. As a sister restaurant of Sushi Tsukiuda, it mainly serves nigiri. While many restaurants offer a course of nigiri with side dishes, this restaurant is trying to compete primarily with nigiri and to satisfy customers with sushi alone.
坂本 和樹Kazuki Sakamoto
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TOGO'S
東郷（TOGO'S）
- Gaienmae/Aoyama-Itchome, Tokyo
- Japanese,Japanese / General / Soba (noodles) / Sake
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東郷 健一郎Kenichiro Togo
The Chef's Recommendations -
With global Japanese cuisine that transcends national boundaries, the famous chef continues to move with the times.
Mr.Togo was born in 1964 and is a native of Tokyo. At 18 years old, he began training at the Tosa (modern Kochi Prefecture) cuisine restaurant Neboke, located in Akasaka. After that, he moved to New York and gained experience as head chef at a branch of the long-standing sushi restaurant Hatsuhana. He also worked at a popular Japanese restaurant in Manhattan. With an enthusiastic invitation from Mr. Nobuyuki Matsuhisa, the owner and chef of NOBU, he joined NOBY NEW YORK CITY as an opening staff. Through his activities in Israel and his work in London, he was appointed as head chef of the Tokyo branch. In 2009 he struck out on his own. Currently, he works at a new restaurant in Minami-Aoyama.
東郷 健一郎Kenichiro Togo
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Nishiazabu Yakiniku X ~TEN~
西麻布 焼肉X ~TEN~
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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川崎 亮Ryo Kawasaki
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Mr. Kawasaki is a chef who presents the charm of Yakiniku, which continues to evolve.
He was born in 1976 in Hokkaido. Specializing in meat dishes, he has extensively researched meat connoisseurship and cooking methods. His career as a chef began at Brasserie Tablose in Daikanyama, Tokyo. After that, he became the chef of the French restaurant Stellato in Shirokane. He then moved to the French restaurant Stellato in Shirokane, Tokyo. Then, he served as sous chef at Ogasawara Hakushakutei and as chef at both AW Kitchen and BLT STEAK TOKYO. In 2019, he was appointed as chef of Nishiazabu Yakiniku TEN, which further explores the appeal of yakiniku.
川崎 亮Ryo Kawasaki
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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)
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岩本 光正Mitsumasa Iwamoto
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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
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Hakata Motsunabe Yamanaka Ginza Branch
博多 もつ鍋 やま中 銀座店
- Ginza, Tokyo
- Motsu Nabe (offal hotpot),Japanese / General / Nabe (hot pot) / Motsu Nabe (offal hot pot)
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山中 幸一 Koichi Yamanaka
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Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.
He was born in 1952 in Kanagawa. Began his career working at a restaurant in Okayama. At the same time, his brother, who was staying and working in Fukuoka under the influence of a friend from Fukuoka, founded Hakata Motsunabe Yamanaka in 1984. He was offered to help at the restaurant, which quickly became popular, and joined it in 1987. Since then, he has continued to work as a chef at the restaurant. As the executive chef of Hakata Motsunabe Yamanaka, he is still active on the front line.
山中 幸一 Koichi Yamanaka
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WAGYU YAKINIKU beef by KOH Hiroo Main Branch
WAGYU YAKINIKU beef by KOH 広尾本店
- Hiroo, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Hamburger Steak / Yakiniku (grilled meat)
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KOHKOH
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With an experience in a Michelin-listed restaurant, Mr. KOH continues to express New York culture.
He was born in 1977 in Tokyo. Though he worked in the construction industry for years, he changed jobs when he was invited to assist at a newly opened Japanese BBQ restaurant. He wanted to put his all into studying to be the best in the industry, so in 2011 he went to New York by himself. Soon after coming to the United States, he worked at a Japanese BBQ restaurant on Michelin. He studied hard there for 5 years and even became a sous chef. In 2017, after returning to Japan, he opened the beef by KOH, a Japanese BBQ restaurant that offers a taste of New York culture.
KOHKOH
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BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO
BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO
- Nagatacho, Tokyo
- Steak,Yakiniku/Steak / Steak / American / General
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一ノ宮 義孝Yoshitaka Ichinomiya
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A chef who trained in Canada for ten years thoroughly pursues European cuisine.
Mr. Ichinomiya was born in 1971 in Akita. As a child, he admired chefs he saw on TV and aspired to pursue a career in cooking. To grasp the essence of European flavors, he dedicated himself to thoroughly understanding Western cuisine, even excluding traditional Japanese seasonings from his personal life. During his ten years living in Canada, he honed his skills at several restaurants, including a steak house, and also gained management experience in franchise operations. He believes that assembling a dish is like working in four dimensions, and he cooks with respect not only for the taste but also for the country's unique culture.
一ノ宮 義孝Yoshitaka Ichinomiya
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Oku-Akasaka Sushi Tanji
奥赤坂 鮨 淡師
- Akasaka, Tokyo
- Sushi,Japanese / General / Sushi / Japanese Tea
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?田 達央Tatsuo Takada
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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
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KABEAT
KABEAT
- Kayabacho, Tokyo
- Other countries,Global/International / Italian / General / French
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平 雅一Masakazu Taira
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Offering culinary experience brought by up-and-coming chefs in a variety of genres.
Mr. Taira honed his skills at famous Italian restaurants such as Acqua and Takubo and starred restaurants in Italy. Using ingredients selected from all over Japan, he transforms them into his own creative Italian cuisine, which fascinates his guests. KABEAT has five chefs who are experts in Italian cuisine, American cuisine, French cuisine, Japanese cuisine, and desserts, and they create and serve menus that make the most of the ingredients. Their menu, which combines their unique style with a sense of the season, will bring a fresh color to any occasion's dining experience.
平 雅一Masakazu Taira
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BLACK TERRACE
BLACK TERRACE
- Ikejiri-Ohashi/Mishuku, Tokyo
- Steak,Yakiniku/Steak / General / Seafood / Steak
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小川 健太Kenta Ogawa
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Fascinated by BLACK TERRACE, Mr. Ogawa turned from a photographer to the world of food.
He was born in 1992 in Kanagawa. When he was working as a photographer after graduating from university, he reached a turning point when he met BLACK TERRACE. That restaurant has a unique atmosphere which fascinated him, then he decided to transition into a chef. Having always enjoyed cooking, he began his career as a chef at the age of 25. After that, he has devoted himself to further study and is now active as a chef. He pursues sensitive cuisine worthy of the expressive restaurant.
小川 健太Kenta Ogawa
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Gendai Saryo Ginza Fugetsudo
現代茶寮 銀座風月堂
- Ginza, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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槙 紫音Sion Maki
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A French chef who cooks earnestly, preserving the old while continuing to evolve.
Mr. Maki was born in 1997 in Saga. He chose to become a chef because he loved creating and wanted consumers to see the process of creating dishes up close. While studying at a culinary school, he traveled to France to study French cuisine at local restaurants. After returning to Japan, he honed his skills at restaurants such as le sputnik in Roppongi and L'Ojier in Ginza. In September 2023, he took on the role of the only chef at Ginza Fugetsudo. While preserving the traditional flavors of French cuisine, he constantly seeks innovation.
槙 紫音Sion Maki
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Ginza Sushi Inada
銀座 鮨 いな田
- Tsukiji, Tokyo
- Sushi,Japanese / Sushi / General
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渡辺 尊成Takanari Watanabe
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A sushi chef who never skips a detail for people to smile over the counter.
Mr. Watanabe was born in 1974 in Tochigi. Having a dream of working in the culinary world but without a clear answer, he studied at restaurants of various genres. It was during this time that he came across "sushi chef." He enjoys interacting directly with guests over the counter and seeing their smiling faces right before him. It's just ordinary for him to make each piece of sushi with care. Also, he always puts the guests first and pays attention to details, such as serving dishes with careful pacing.
渡辺 尊成Takanari Watanabe
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Margotto e Baciare
Margotto e Baciare
- Nishi-Azabu, Tokyo
- French,Italian/French / French / Wine
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加山 賢太Kenta Kayama
The Chef's Recommendations -
A chef who manipulates aromas and temperature to cook seasonal ingredients into exquisite dishes.
Mr. Kayama was born in 1984 in Hiroshima. Growing up looking up at his father, a chef, he learned from childhood that being a chef is not only about making delicious food but also about making customers feel at ease and happy. He trained at renowned restaurants such as the three Michelin-starred Motoazabu Kanda and Quintessence. In 2014, he was appointed chef at Margotto e Baciare. In June 2022, Margotto Hawaii opened in Hawaii. He works between both Nishi-Azabu and Hawaii.
加山 賢太Kenta Kayama
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Shabu-shabu & Sushi Hassan
しゃぶしゃぶ・すし 八山
- Roppongi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sushi / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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小林 裕貴Yuuki Kobayashi
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Grew up watching his father's back, Mr. Kobayashi also decided to pursue a career in food.
He was born in 1979 in Niigata. He became familiar with cooking from an early age because of his father's influence. After moving to Tokyo with his father, who worked there, he began pursuing his culinary career earnestly. In Tokyo, he trained at several Kaiseki restaurants for several years and honed his skills. While respecting traditional techniques, he always incorporates new ideas to provide dishes that surprise and impress his guests. As head chef at Hassan since 2021, he creates dishes that bring out the best in the ingredients.
小林 裕貴Yuuki Kobayashi
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Wolfgang's Steakhouse Teppan
Wolfgang's Steakhouse Teppan
- Ginza, Tokyo
- Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine
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ウルフギャング・ズウィナーZwiener Wolfgang
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Founded an "extraordinary steakhouse" that delights gourmets.
Wolfgang Steakhouse was founded in Manhattan in 2004 by Mr. Wolfgang Zwiener, who has been in prestigious steakhouses in New York for more than 40 years. It quickly became a thriving restaurant for its delicious steaks, which are made with the utmost care. Today, the restaurant is highly popular in New York City, Waikiki, Miami, and Beverly Hills as the "extraordinary steakhouse" to please even the most discerning of palates. The first store in Japan, the Roppongi branch, is the first store outside of the United States.
ウルフギャング・ズウィナーZwiener Wolfgang
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Ginza Inaba
銀座 稲葉
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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稲葉 正信Masanobu Inaba
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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
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Crony
Crony（クローニー）
- Nishi-Azabu, Tokyo
- French,Italian/French / French
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春田 理宏Michihiro Haruta
The Chef's Recommendations -
Up-and-coming chef with reliable skills to sublimate his cutting-edge sense into fine dishes.
He was born in 1987. After graduating from the culinary department in a high school, he started working for a hotel in Fukuoka. At the age of 20, he went to France to have training in Alsace, Perigord, and Province, then worked for [Ledoyen], a restaurant with 3 stars in Paris. After coming back to Japan, he worked for [Quintessence], a restaurant with 3 stars in Tokyo. Then he got interested in Northern European cuisine that started becoming popular, so he went to the Northen Europe to accumulated further experiences at [KADEAU], a restaurant with 1 star in Denmark and [MAAEMO], a restaurant with 2 stars in Norway. After coming back to Japan, he worked as a chef at [Tirpse] and contributed to them to receive 1 star. Since December 2016 he has been a chef at [Crony].
春田 理宏Michihiro Haruta
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Narikura
成蔵
- Asagaya/Koenji, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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三谷 成藏Seizo Mitani
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The only one taste in the world developed by his own sense and skill.
He was born in 1970 in Hiroshima prefecture. Though he worked for a department store after graduating from university, he quit the job because he always desired to create something by himself, and his strong will brought him to [Enraku], a renowned restaurant in Shimbashi run by his uncle to learn the fundamentals of pork cutlet. After accumulating the experience for deep-fried skewers and kappo cuisine (Japanese style cooking) in the 11-year training, he opened [Narikura] in 2010 in Takadanobaba. Based on the pork cutlet of [Enraku], he has been modified the recipe little by little to reach [what he wants to eat].Upon closing the restaurant in March, 2019, he succeeded the restaurant to his apprentice having the same restaurant name but written in Hiragana. Same year in July, he reopened the restaurant in Minami-Asagaya and the renowned restaurant is always full of people.
三谷 成藏Seizo Mitani
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