Tokyo Chef search result : Page 13

Kushitei Kyobashi Ginza-itchome 串亭　京橋銀座一丁目 Kyobashi, Tokyo Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood

赤石　雄Yu Akaishi

Since school age, Mr. Akaishi has set out for a career in the culinary world.

After studying Japanese and Kyoto cuisine, he joined Real Taste Corporation from Kappo Cuisine. He has been working with his skills to make the customers' time at the counter more important. After serving as the head chef of another new restaurant, he became general chef of Kushitei. He is committed to seasonal ingredients and continues to discover new ways to use these ingredients by combining 100 percent sunflower oil with his special breadcrumbs.

赤石　雄Yu Akaishi

Kushitei Shibuya Stream 串亭　渋谷ストリーム Shibuya South Exit, Tokyo Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood

赤石　雄Yu Akaishi

Since school age, Mr. Akaishi has set out for a career in the culinary world.

After studying Japanese and Kyoto cuisine, he joined Real Taste Corporation from Kappo Cuisine. He has been working with his skills to make the customers' time at the counter more important. After serving as the head chef of another new restaurant, he became general chef of Kushitei. He is committed to seasonal ingredients and continues to discover new ways to use these ingredients by combining 100 percent sunflower oil with his special breadcrumbs.

赤石　雄Yu Akaishi

Yakitori Shouchan Roppongi Branch 焼き鳥　ショウチャン　六本木店 Roppongi, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Beer

寺田　大地 Daichi Terada

Mr. Terada knows the joy of customer service and brings pleasure to guests with a smile.

He was born in 1990 in Tokyo. A part-time job he started in high school brought him to the fascination of the food and beverage industry. After five years of part-time work, he was promoted to manager, a position he held for six years. Later, he became interested in serving customers at Izakaya (Japanese-style pubs) and moved to his current company to gain more experience. He acquired more experience in affiliated restaurants and now manages the Yakitori Shochan Roppongi Branch as a manager.

寺田　大地 Daichi Terada

Tarikino Kappou 他力野割烹 Ginza, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Wine / Sake

他力野　慶太Keita Tarikino

Challenging the Shuhari (follow the rules, break the rules, transcend the rules) of Japanese cuisine, Mr. Tarikino fascinates guests with various "freshly prepared" dishes that embrace the seasons.

He was born in 1974 in Nagasaki. Attracted by the way a chef finishes skewers behind the counter at a yakitori restaurant in his hometown, he decided to pursue a career in the culinary field. After training at kappou and Japanese restaurants in Nagasaki City, he studied at a Japanese restaurant in Yokohama City. Then, he got to work with the Ukai Group and became the head chef at kappou ukai in Ginza Roppongi. As the culmination of his efforts, he founded his current restaurant in July 2022 and became independent. Serving dishes at the counter, which is his starting point, he serves " freshly prepared" dishes with creative and unique arrangements.

他力野　慶太Keita Tarikino

SKYTREE(R) VIEW RESTAURANT REN スカイツリー(R)ビューレストラン簾 Kinshicho/Sumiyoshi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / French / Steak

宮本　哲也Tetsuya Miyamoto

Master chef of Japanese cuisine.

Mr. Tetsuya Miyamoto is the Technical Director of Nihon-ryori Kenkyukai (society for research on Japanese cuisine), as well as the Chairman of the Toho Cooks Association. After working as the Japanese cuisine master chef at Utsunomiya Tobu Hotel Grande, he became the Japanese cuisine master chef of Tobu Hotel Levant Tokyo in April 2019.

宮本　哲也Tetsuya Miyamoto

Ponta Honke ぽん多本家 Okachimachi, Tokyo General,Western / Tonkatsu (fried pork cutlet) / General

島田　良彦Yoshihiko Shimada

He was brought up surrounded by chefs, and decided to succeed his family business when he was still young.

Born in 1965 in Tokyo, he raised up in the Ueno city interacting with chefs. His father told him to decide his future by his third year of high school, therefore he determined to succeed his family business. After graduating from high school, he entered Yamanoue Hotel to have a 3-year training, then went back to [Ponta Honke] to work for. At the age of 36, he became the 4th generation as his father passed away, and is currently maintaining this old-established restaurant since the period of Meiji with its traditional taste.

島田　良彦Yoshihiko Shimada

Hokkai Monja × Teppanyaki KIBORI 北海もんじゃ×鉄板焼き KIBORI Shinjuku East Exit/Kabukicho, Tokyo Izakaya (Japanese tavern),Taverns / Yakiniku (grilled meat) / Hokkaido Cuisine / Craft Beer

Shibuya Teppanyaki Rin 渋谷鉄板焼き凛 Shibuya Center-Gai/Koen-Dori, Tokyo Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

Ristorante ACQUA PAZZA リストランテアクアパッツァ Gaienmae/Aoyama-Itchome, Tokyo Italian,Italian/French / Italian

日髙　良実Yoshimi Hidaka

A pioneer who went to Italy to introduce Italian cuisine to Japan.

Born in Hyogo Prefecture in 1957. After training at [Alain Chapel], a French restaurant inside Kobe Portopia Hotel, he decided to work towards mastering Italian cuisine. He was one of the first people to go to Italy with the aim of studying Italian cuisine. Throughout his three years of study, he came to realize that the charm of Italian cuisine lies in regional foods. With this in mind, he studied at 14 different restaurants all across the country. In 1990, he opened this restaurant, naming it after the dish that impressed him the most during his studies.

日髙　良実Yoshimi Hidaka

ROZZO SICILIA ロッツォ　シチリア Shirokane/Shirokanedai, Tokyo Italian,Italian/French / Italian / Mediterranean / Wine

中村　嘉倫Yoshimichi Nakamura

Dream of 2 apprentices after 10 years.

He was born in 1974 in Tokyo. Deciding to keep cooking as a hobby, he entered an ordinary university. However, his passion for cooking became irresistible when searching for his career during job seeking activities. He entered an Italian restaurant in Tokyo after graduating university and met Mr. Tsutomu Abe. Promising to have their own restaurant together in the future, they continued brushing up their skills. Returning Japan after 3 years of work in Sicily, 2 ex-apprentices opened [ROZZO SICILIA] together.

中村　嘉倫Yoshimichi Nakamura

SAKURA Kabukicho Branch SAKURA 歌舞伎町店 Shinjuku East Exit/Kabukicho, Tokyo Party,Party/Amusement / Italian / Pasta / Neapolitan Pizza

ラメス・マーガルRames Margal

Mr. Margal's passion for cooking is unbeatable. He is a chef who makes each dish shine.

He was born in 1983 in Nepal. Having loved eating from an early age, he naturally enjoyed cooking. To pursue his career as a chef, he left his hometown and studied in the United States and other countries. In March 2009, he set up his base in Japan and continued his training at renowned Italian and French restaurants. In March 2023, he was appointed the head chef of the SAKURA Kabukicho Branch. Many of his guests highly praise his earnest attitude to food, which expresses his thoughts and feelings in each dish.

ラメス・マーガルRames Margal

Nihon Yakiniku Hasegawa Omotesando branch 日本焼肉はせ川　表参道店 Omotesando/Aoyama, Tokyo Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Wine

齊藤綱二Koji Saito

Mr. Saito, a dedicated Japanese cuisine artisan, explores the possibilities of Yakiniku.

He is from Chiba. After graduating from a vocational school, he began his culinary training at a cookshop in Tokyo. Later, he had the opportunity to meet Mr. Masuda, the company's executive chef, and spent 12 years honing his skills in Japanese cuisine, Tea Kaiseki (tea-ceremony dishes), and Shojin Ryori (Buddhist cuisine), serving as his right-hand person. In June 2022, he assumed the head chef position at the Nihon Yakiniku Hasegawa Omotesando branch.

齊藤綱二Koji Saito

Nihon Yakiniku Hasegawa Ginza Main Branch 日本焼肉　はせ川　銀座本店 Ginza, Tokyo Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Sake

益田　宜明Noriaki Masuda

A chef who specializes in Japanese cuisine creates possibilities for new yakiniku dishes.

Mr. Masuda was born in 1974 in Kanagawa. After graduating from high school, he entered the world of Japanese cuisine at 18. His chef career began at a ryokan(Japanese hotel) in Izu, Shizuoka. Later, he moved to Tokyo and worked at various Japanese restaurants throughout Tokyo city. As a chef dedicated to traditional Japanese cuisine, he has served numerous food connoisseurs. At Hasegawa, he combines his acquired skills and carefully selected ingredients to create new possibilities for yakiniku (Japanese barbecue).

益田　宜明Noriaki Masuda

Beef-Professional private Shinjuku Main Branch 完全個室牛の達人 private 新宿本店 Shinjuku East Exit/Kabukicho, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine

堀江　直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江　直人Naoto Horie

Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch ひとりしゃぶしゃぶ七代目松五郎新宿東宝ビル店 Shinjuku West Exit/Tochomae, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

百瀬　和輝Kazuki Momose

Mr. Momose brings smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.

He has been in charge of Hitori Shabu Shabu Nanadaime Matsugoro since its launch, having previously worked at the group's sukiyaki restaurant, Kuriya Nanadaime Matsugoro. Offering delicious shabu-shabu to people in Japan and abroad as a fast food restaurant where shabu-shabu can be experienced easily and at a reasonable price. He works daily to please many people with shabu-shabu and sukiyaki, made with carefully selected ingredients, including A4 and A5 Black Wagyu beef.

百瀬　和輝Kazuki Momose

Kanzen Koshitsu Yakiniku Ushimasa 完全個室焼肉　牛まさ Machida, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

Hamayakitaro Jimbocho Branch 浜焼太郎　神保町店 Jinbocho, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

楊　勇Yong Yang

The life of a chef began in Japan. Mr. Yang provides hospitality with seasonal Japanese delicacies.

He is from China. Coming to Japan at 27, he has since built a career in the Japanese restaurant industry. From a ramen restaurant in Tokyo, he has been exposed to Japan's unique and ever-changing culinary culture. Currently, he is active as the manager of the Hamayakitaro Jimbocho Branch. He makes visitors smile with seasonal delicacies such as fish only available in that season.

楊　勇Yong Yang

Sushi Miyavi 鮨　雅 Sangenjaya, Tokyo Sushi,Japanese / Sushi / General / Sake

伊藤　一義Kuniyoshi Ito

An experienced Japanese chef who satisfies the hearts and stomachs of visitors.

Mr. Ito was born in 1974 in Osaka. Starting a culinary career in his teens, he studied at restaurants of various genres, including Japanese and Western cuisine. In 2019, he moved to Tokyo, where he was fascinated by sushi after relearning more about it.　Not only does he serve delicious sushi, but he also has a reputation for sourcing and grilling meats from his long experience in teppanyaki. Communicating openly with guests over the counter is one of the things he enjoys doing.

伊藤　一義Kuniyoshi Ito

Shibuya Gyumon 渋谷　牛門 Shibuya South Exit, Tokyo Halal,Global/International / Yakiniku (grilled meat) / Horumon (offal meat) / Makgeolli

タナさんTana

A pioneer of halal yakiniku, receiving huge acclaim from Muslims living in and visiting Japan.

Mr. Tana was born in 1972 in Bangladesh. For many years, he has been in charge of the kitchen of Shibuya Gyumon, which provides yakiniku with halal-certified ingredients and cooking methods for Muslims. To serve halal food, he has studied thoroughly by taking classes and ordering books written in Bengali, his native language. As a pioneer in providing halal food in Japan, he also focuses on guidance to the staff working together in the restaurant's kitchen.

タナさんTana

Nidaime Sushi Katsurada Ebisu & Daikanyama Branch 二代目鮓桂田恵比寿・代官山店 Daikanyama, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

光野　智昭 Tomoaki Mitsuno

Mr. Mitsuno takes over the skills and will of his predecessor as a professional sushi chef.

He was born in 1976 in Fukuoka. He longs for a job as an artisan who creates something on his own. Because of his love of fish dishes, he decided to become a chef. After gaining experience as a Japanese chef, he was involved in launching "Sushi Katsurada" with the previous owner, Mr. Katsurada, when he was 30 years old. Having worked there for 10 years, he moved to the kappo counter restaurant of a members-only hotel and gained experience as head chef. Upon Mr. Katsurada's retirement, he renamed the restaurant "Nidaime Sushi Katsurada" and took over the post.

光野　智昭 Tomoaki Mitsuno

Restaurant ranking

Browsing history

Kushitei Kyobashi Ginza-itchome

Since school age, Mr. Akaishi has set out for a career in the culinary world.

Kushitei Shibuya Stream

Since school age, Mr. Akaishi has set out for a career in the culinary world.

Yakitori Shouchan Roppongi Branch

Mr. Terada knows the joy of customer service and brings pleasure to guests with a smile.

Tarikino Kappou

Challenging the Shuhari (follow the rules, break the rules, transcend the rules) of Japanese cuisine, Mr. Tarikino fascinates guests with various "freshly prepared" dishes that embrace the seasons.

SKYTREE(R) VIEW RESTAURANT REN

Master chef of Japanese cuisine.

Ponta Honke

He was brought up surrounded by chefs, and decided to succeed his family business when he was still young.

Hokkai Monja × Teppanyaki KIBORI

Shibuya Teppanyaki Rin

Ristorante ACQUA PAZZA

A pioneer who went to Italy to introduce Italian cuisine to Japan.

ROZZO SICILIA

Dream of 2 apprentices after 10 years.

SAKURA Kabukicho Branch

Mr. Margal's passion for cooking is unbeatable. He is a chef who makes each dish shine.

Nihon Yakiniku Hasegawa Omotesando branch

Mr. Saito, a dedicated Japanese cuisine artisan, explores the possibilities of Yakiniku.

Nihon Yakiniku Hasegawa Ginza Main Branch

A chef who specializes in Japanese cuisine creates possibilities for new yakiniku dishes.

Beef-Professional private Shinjuku Main Branch

Offering the finest quality Japanese beef at a reasonable price.

Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch

Mr. Momose brings smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.

Kanzen Koshitsu Yakiniku Ushimasa

Hamayakitaro Jimbocho Branch

The life of a chef began in Japan. Mr. Yang provides hospitality with seasonal Japanese delicacies.

Sushi Miyavi

An experienced Japanese chef who satisfies the hearts and stomachs of visitors.

Shibuya Gyumon

A pioneer of halal yakiniku, receiving huge acclaim from Muslims living in and visiting Japan.

Nidaime Sushi Katsurada Ebisu & Daikanyama Branch

Mr. Mitsuno takes over the skills and will of his predecessor as a professional sushi chef.