421 - 440 of 665 chefs
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Iwahiba
岩桧葉
- Hamamatsucho/Daimon, Tokyo
- Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Chinese Sosaku (creative cuisine)
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北川 友透Tomoyuki Kitagawa
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Mr. Kitagawa's dishes help bring out the natural deliciousness of the ingredients, and he makes customers smile.
Mr. Kitagawa was born in 1986 in Nagasaki to a fishing house in that city. Ever since he was young, he grew up around fresh seafood. He was moved by and admired the nature, fishermen, and excellent fish handling he saw. After graduating high school, he joined a Sushi Kappo restaurant for training. Two years later, he returned to his family home and learned about fish while helping out with fishing. Then he brushed up on the foundations of Japanese cuisine at a certain famous Japanese restaurant in Nagasaki, later returning to Tokyo just before turning 30 years old. By chance, he joined the company Iwahiba. He was involved in the preparations for the restaurant's opening. He was appointed head chef, a position he works in today.
北川 友透Tomoyuki Kitagawa
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Hitsumabushi Nagoya Bincho Maru Bldg. branch
ひつまぶし名古屋 備長 丸ビル店
- Marunouchi, Tokyo
- Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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水谷 正行Masayuki Mizutani
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He magnificently transformed from a salary man to a chef. He is an eel professional with great skills acquired through his training.
He was born in Aichi in 1975. He worked part-time at [Hitsumabuchi Bincho Main branch] for 3 years when he was an university student and that experience made him realize the interesting aspects of cooking. After graduating university, he started off working as a businessman but he changed the job as he wanted to learn cooking. He started his training at [Hitsumabuchi Bincho Main branch]. In 2012, he moved to Tokyo when he transferred to Soramachi branch which was opening. In December 2018, He became a head chef/manager of [Hitsumabushi Nagoya Bincho Maru Bldg. branch] at the opening and has been demonstrating his skills since.
水谷 正行Masayuki Mizutani
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Enji
煙事
- Shimbashi/Shiodome, Tokyo
- Dining Bar,Dining bar / Curry / General / General
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尾花 敬史Keishi Obana
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Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.
Mr. Obana was born in Ibaraki in 1976. After graduating from high school, he worked in a factory. After turning 20, he became interested in the restaurant business while patronizing a nearby bar. At around 25, he started working at a local bar and continued to train in food and drink, saying, "I want to open my own restaurant someday." At around the age of 26, he began working at Enji. He considers himself a customer service rep and continues to refine his food and drink ideas based on the motto of truly satisfying customers.
尾花 敬史Keishi Obana
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Teppanyaki Bian Shinagawa-Takanawa (former MADOy)
鉄板焼 美安 品川高輪(旧 円居品川）
- Shinagawa, Tokyo
- Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine
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加藤 信也Shinya Kato
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Mr. Kato is a chef who says he wants to increase the number of branches and spread the taste of the restaurant.
He was born in January 1972 in Tokyo. His love of cooking began as a child, and he used to make hamburger steak with his mother. Having had a part-time job at a family restaurant, he pursued a career in cooking. He has 11 years of experience at the Takanawa Prince Hotel, 3.5 years at a members club in Aoyama, and 1 year at Teppanyaki Kaoru in Nishi-Azabu. Today, he is motivated to improve his skills daily so that more and more customers can enjoy his food.
加藤 信也Shinya Kato
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Akatsuki Taps Ginza
暁タップス 銀座
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / General / Beer
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佐藤 和哉Kazuya Sato
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Delivering the charm of gently flavored beer and nourishing food with sincerity.
Mr. Sato was born in 1984 in Aomori; he is the manager of Akatsuki Taps Ginza. Having worked part-time as a waiter at the Tokyo Disney Resort restaurant, he found fulfillment in a job where he was close to the moments when people smiled around food. When he first wanted to pursue a career in food and beverage, he was introduced to the appeal of craft beer, which led him to become a staff member at Akatsuki Brewery. At the company's first flagship restaurant, he now offers a variety of beers and dishes suited to the Japanese climate. Through delicious food, he brings smiles and healing moments to customers.
佐藤 和哉Kazuya Sato
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Hitsumbushi Nagoya Bincho Ikebukuro Parco Location
ひつまぶし備長 池袋パルコ店
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Japanese,Japanese / General / Unagi (eel)
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山田 伸一Shinichi Yamada
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山田 伸一Shinichi Yamada
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Ebisu Kichinoza
恵比寿 吉乃坐
- Ebisu, Tokyo
- Japanese,Japanese / Basashi (horse meat sashimi) / Chicken / General
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花輪 成昭Shigeaki Hanawa
The Chef's Recommendations -
Wanting nothing more than to make delicious food, Mr. Hanawa does his best to fulfill customer expectations
Mr. Hanawa was born in April 1974 in Kumamoto-shi. He, who had a lot of experience eating at various restaurants, thought he could provide more delicious food for a good price. Always pursuing new flavors, wondering what tastes he can create by combining different foods and ingredients; he can imagine the result before he makes the dish. With the exquisite harmony born from his endlessly expanding ideas for both Japanese and Western cuisine, he gives cooking his all every day to make customers happy.
花輪 成昭Shigeaki Hanawa
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Sushi Somei
鮨 染井
- Ebisu, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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染井 誠司Seiji Somei
The Chef's Recommendations -
A passionate artisan who has dedicated himself to Japanese cuisine and was devoted to making dreams come true.
Mr. Somei was born in 1965 in Fukuoka. Having been moved by a drama he saw in his school days, in which a mischievous child rose to the position of head chef, he longed to become a chef himself. With those passionate thoughts in mind, he dived headfirst into the world of food after graduating high school. He worked at Japanese restaurants for 15 years, and sushi restaurants for 17 years. He has continued to tirelessly refine his skills to the present day in areas that see many customers with refined tastes, such as Kioicho, Roppongi, and Nishiazabu.
染井 誠司Seiji Somei
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Dining & Music BAR ONSTAGE
Dining & Music BAR 音STAGE
- Kanda, Tokyo
- Amusement Bar,Bars (pubs) / General / Beer / Whisky
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菊池 潤Jun Kikuchi
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Mr. Kikuchi deepened his interest in food through his part-time job experiences.
Mr. Kikuchi was born in 1986 in Tokyo. He started working at a cafe in Shibuya as a hall staff. Due to the lack of cafe's kitchen staff, he started working in the kitchen and deepened his interest in cooking. He trained for four years, worked at another café, and gained six years of experience at an Italian restaurant in Yaesu, which closed because of the influence of COVID-19. After that, he earned further experience and knowledge at various restaurants, such as a cafe in Kouenji and an Italian restaurant in Nagoya. He now works as head chef at Dining & Music BAR ONSTAGE, which opened in May 2022.
菊池 潤Jun Kikuchi
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Hitsumabushi Nagoya Bincho Marronnier Gate Ginza 1 Location
ひつまぶし名古屋備長マロニエゲート銀座1店
- Ginza, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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高橋 大勝Masakatsu Takahashi
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高橋 大勝Masakatsu Takahashi
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Hitsumabushi Nagoya Bincho Tokyo Sky Tree Town Solamachi Location
ひつまぶし名古屋備長 東京スカイツリータウンソラマチ店
- Oshiage, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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住野 弘敏Hirotoshi Sumino
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住野 弘敏Hirotoshi Sumino
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Kappou Sanchou
割烹三長
- Dogenzaka/Shinsen, Tokyo
- Japanese,Japanese / General / Japanese Beef Steak / Kaiseki (traditional multi-course meal)
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村山 直樹Naoki Murayama
The Chef's Recommendations -
His dream since he was young has come true. A chef who is always seeking delicious tastes.
He was born in 1980 in Saitama prefecture. When he was young, he was fascinated by chefs on TV and cartoons and decided to be a chef himself as well. After graduating from high school, he started training as a chef at [Kappou Tappi], since then he has been seeking for delicious tastes in the field of Japanese cuisine. Being influenced by his master chef under whom he worked, he follows the traditional ways of Japanese cuisine, however he also receives a high reputation by using western ingredients such as caviar and truffle to create more delicious Japanese dishes.
村山 直樹Naoki Murayama
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Kyobashi Basara
京橋 婆娑羅
- Kyobashi, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling)
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管 武敏Taketoshi Kan
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Mr. Kan started out with an invitation from his uncle and honed his skills in the world of Japanese cuisine.
Mr. Kan was born in Kanagawa prefecture in 1963. He joined the culinary industry after being encouraged to do so by his uncle, who was a chef specializing in Japanese cuisine. He joined "International Hotel Ube" in Yamaguchi prefecture and began making a name for himself. After honing his craft at "International Hotel Ube" for four years, he moved to Tokyo. He diligently studied Japanese cuisine of different styles, ranging from Japanese cuisine in Japanese-style restaurants to Japanese cuisine served in hotels. After working at "Hyatt Regency Tokyo" and also "Kappo Bandai", which was located in Kanda, he was appointed the head chef of "Kyobashi Basara" in September 2022.
管 武敏Taketoshi Kan
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Salle a Manger
サラマンジェ
- Ginza, Tokyo
- French,Italian/French / French
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脇坂 尚Hisashi Wakisaka
The Chef's Recommendations -
Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.
Mr. Hisashi Wakisaka was born in Hokkaido. After experience working at what is now the Novotel Sapporo and the ANA Crowne Plaza Wakkanai, Wakisaka went to France as part of the Association des Disciples d'Auguste Escoffier du Japan’s foreign training program. Whilst there, he trained in Paris and Lyon before returning in 2003 to become the head chef of Ripaille (Yokohama). In August 2006, he opened Salle a Manger de Hisashi WAKISAKA in Toranomon, where he was the owner and a chef. The restaurant moved in 2012 to Ginza. Although his restaurant specializes in the local and traditional cuisine of Lyon and the surrounding region, Mr. Wakisaka is also devoted to his studies of traditional French and classical cuisines.
脇坂 尚Hisashi Wakisaka
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Sumibi Yakiniku KOMA GINZA
炭火焼肉 KOMA GINZA
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine
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西岡 卓朗Takuro Nishioka
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This chef is seeking for [beauty] to improve deliciousness.
He was born in 1973 in Saitama prefecture. After graduating from high school, he learned the fundamentals of cooking at a culinary school, then improved his skills at a Japanese restaurant. In 1999, he entered S.I.M. Corporation which develops high-end yakiniku (Japanese BBQ) restaurants, where he learned about the authentic charcoal-grilled yakiniku cuisine. His motto is not only to use high-quality ingredients, but also to seek for [beautiful] cutting and decoration for meat to match the quality of the ingredients. Currently he is actively working at [Sumibi Yakiniku KOMA GINZA] serving beautifully-decorated savory dishes.
西岡 卓朗Takuro Nishioka
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Bistro AUX AMIS
ビストロ オザミ
- Ginza, Tokyo
- French,Italian/French / French / Hamburger Steak / Wine
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植田 良平Ryohei Ueda
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He offers the sense of the season on his dishes, making the best use of the original tastes of ingredients.
He was born in 1985 in Osaka prefecture. After graduating TSUJI Culinary Institute in Osaka, he worked at Hiramatsu Inc., and he accumulated training at a restaurant in Osaka, then entered AUX AMIS World Co. LTD.. After accumulating experience at [Paris-no-Wine Shokudo] in Higashi Ginza, he became the master chef at the current [Bistro AUX AMIS] in 2018. Seeking for sophisticated French cuisine, he creates high-quality dishes with a warm atmosphere, with his cooking teqhniques to bring out the savory tastes of seasonal ingredients.
植田 良平Ryohei Ueda
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Uosakaba Pin
魚酒場ピン
- Jinbocho, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood
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田中 翔Sho Tanaka
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Displaying his talent with creative dishes that can only be found at Pin
Chef Tanaka was born in Tokyo in 1985. After gaining four years' experience working for the first Pin restaurant, Tachinomi Pin, and its second location, Bistro Pin, he became chef at Uosakaba Pin, the restaurant's third iteration. Utilizing his strength in creative cuisine with a Western-style taste, he strives for beauty in both flavor and presentation.
田中 翔Sho Tanaka
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Kagurazaka Bettei Torijaya
神楽坂 別亭 鳥茶屋
- Kagurazaka, Tokyo
- Kaiseki (course menu),Japanese / Udon (noodles) / Nabe (hot pot) / Kaiseki (traditional multi-course meal)
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国府田 正Tadashi Koda
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Guided by his love of cooking, Mr. Koda entered the world of chefs.
He was born in 1965 in Tokyo. With his father running a Western-style restaurant, he developed an interest in cooking from an early age. He started his career in the Western food department at a hotel. After more than 15 years of experience, he became fascinated with Japanese food and continued training at a ryotei (traditional high-end Japanese restaurant) in Yushima. Currently, he is the third generation to take over the restaurant Kagurazaka Bettei Torijaya.
国府田 正Tadashi Koda
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Shunsai Oguraya
旬菜 おぐら家
- Ikejiri-Ohashi/Mishuku, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Cookshop
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堀内 誠Makoto Horiuchi
The Chef's Recommendations -
A creative chef who has devoted himself to the art of Japanese cuisine.
Born in Yamanashi prefecture. After graduating from vocational school, he began to study under the executive chef of a first-class hotel, where he dedicated himself to Japanese cuisine before later opening "Shunsai Oguraya" in Sangenjaya, Tokyo. He considers it important to use farm-fresh and seasonal ingredients to make fine food with timely tastes.
堀内 誠Makoto Horiuchi
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Yakiniku HINOE
焼肉HINOE
- Hatchobori, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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深瀬 宏宣Hironobu Fukase
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The master chef is a BBQ expert and expected a lot by the [Magician of Meat].
He was interested in cooking since he was a child, and entered an old-established rotisserie. For a long time he accumulated trainings at various BBQ restaurants to be a BBQ expert. He trained hard to obtain the skills to cook meat and a great sense for selecting meat, then met Mr. Matsumoto of [Yakiniku AJIMI], who was also called [Magician of Meat]. Thanks to this encounter, he finally mastered the meat by learning the BBQ in Yakiniku AJIMI way. In 2015, he was chosen as the master chef of [Yakiniku AJIMI] . He has a good reputation not only for his BBQ skills but also for a variety of side menu and restaurant staff meal.
深瀬 宏宣Hironobu Fukase
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