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261 - 280 of 674 chefs

Sushi & Japanese Cuisine Shinjuku Yonegami

寿司と日本料理 新宿　よねがみ

  • Shinjuku West Exit/Tochomae, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

Kurotan Yakiniku Aoki

黒タン焼肉　青木

  • Shinjuku-Sanchome, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Gyutan (beef tongue) / Steak / Yakiniku (grilled meat)

青木　翼Tsubasa Aoki

With a strong passion for meat cuisine, Mr. Aoki has refined his knowledge and skills with meat worldwide.

He was born in 1983 in Kanagawa. He was intensely interested in eating and especially liked Wagyu beef. Influenced by a relative who worked at a butcher store, he decided to specialize in meat dishes and Wagyu beef. In 2003, he moved overseas and started his career in earnest. He studied meat in France, Italy, Germany, and the United States. After training at a meat restaurant in Tokyo, he went overseas again to further his studies. After returning to Japan, he opened Black Tan Yakiniku Aoki as the owner.

青木　翼Tsubasa Aoki

Sushi Mukau

鮨　無何有

  • Shirokane/Shirokanedai, Tokyo
  • Sushi,Japanese / Sushi / Wine

大山　武雄Takeo Oyama

Mr. Oyama began his culinary career at 18 and learned the basics of cooking in Osaka and Tokyo.

Worked in a multinational restaurant in Australia, where he honed his skills outside of Japanese cuisine. After working at a five-star hotel in Hong Kong, he gained an overwhelming reputation as the owner of "Sushi Oyama" in Shanghai. The restaurant was awarded "Michelin Guide Shanghai" and received the "Best Japanese" prize in various awards. In 2021, he returned to Japan. He provides a new world by adding a worldwide sensibility to the essence of the delicate taste of Japanese fish.

大山　武雄Takeo Oyama

Sumibiyaki Horumon Manten Shinjuku Nishiguchi Branch

炭火焼ホルモン まんてん 新宿西口店

  • Nishi-Shinjuku, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Yakiniku (Japanese BBQ)

渡辺　葉月Hazuki Watanabe

Wants guests to enjoy eating delicious and fresh horumon.

Mr. Watanabe was born on August 20, 1991, in Tochigi. He has worked at the restaurant since his part-time job as a student. He serves and cooks horumon (offal meat) dishes every day with the skills and knowledge he has cultivated over the years so that everyone can enjoy horumon as much as possible.

渡辺　葉月Hazuki Watanabe

Sakana Ryori Shibuya Yoshinari Honten Marunouchi Branch

魚料理　渋谷　吉成本店　丸の内店

  • Marunouchi, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

中村　吉成Yoshinari Nakamura

Mr. Nakamura presents the charm of Japanese cuisine with authentic sushi and Japanese courses created by his extensive experience.

He was born in 1973 in Tokyo. His culinary career started in Hokkaido at the age of 20, where he honed his skills in French and Western cuisine in addition to Sushi and Japanese cuisine. He returned to Tokyo in his mid-twenties and worked as a head chef at an izakaya (Japanese-style pub) before establishing his restaurant, "Yoshinari Honten," in Shibuya at 27. Offering seafood dishes that make the most of his culinary skills and imagination, trained in various genres, he has developed the restaurant into a popular one. In 2019, he opened a sister restaurant in Marunouchi. At the gateway to Tokyo, it serves exquisite fish dishes and sushi courses with a new twist, winning the hearts of guests from Japan and abroad.

中村　吉成Yoshinari Nakamura

101 ICHI-MARU-ICHI

101 ICHI-MARU-ICHI

  • Asakusa, Tokyo
  • Dining Bar,Dining bar / General / Cake / Whisky

鈴木　隆介Ryusuke Suzuki

Mr. Suzuki is a dining leader who prioritizes hospitality for his guests.

He was born in 1992 in Ibaraki. Influenced by the staff working happily at a restaurant he used to visit while in college, he entered the restaurant industry with the idea that he would be able to work comfortably as himself. After gaining experience in service and bars in dining and French restaurants, he started working at 101 ICHI-MARU-ICHI as an opening staff in December 2022. He manages the restaurant with his hospitable smile and solid skills.

鈴木　隆介Ryusuke Suzuki

Osteria quinto

Osteria quinto

  • Ogikubo, Tokyo
  • Italian,Italian/French / Italian

福間　透Toru Fukuma

His experience in changing French career to Italian cuisine became an advantage. 

Born in 1969 in Aomori Prefecture. After graduating from a senior high school, he entered a culinary school and specialized in French cuisine. He moved to Tokyo after the graduation and started working at a French restaurant. A few years later, he changed his French career to Italian cuisine when the restaurant he was working opened a new Italian restaurant. In 1999, he went to Italy and built up his experience at various starred restaurants such as [Romano] during his stay for 4 years. After returning to Japan, he worked at a super luxury resort hotel and became independent to open [osteria quinto] in 2009.

福間　透Toru Fukuma

Teppanyaki Steak Kitanozaka

鉄板焼 ステーキ 北野坂

  • Shinjuku-Sanchome, Tokyo
  • Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Sosaku (creative cuisine) / Steak

Hokkai Monja × Teppan Shabu-shabu KIBORI

北海もんじゃ×鉄板しゃぶしゃぶ KIBORI

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Izakaya (Japanese tavern),Taverns / Yakiniku (grilled meat) / Hokkaido Cuisine / Craft Beer

Ganso Ebidashi Monja no Ebisen Shibuya Stream Branch

元祖海老出汁もんじゃのえびせん　渋谷ストリーム店

  • Shibuya Center-Gai/Koen-Dori, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Monjayaki (okonomiyaki pancakes using diluted batter) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

羽方　勇二Yuji Hagata

A chef who brings smiles to guests with a charming downtown atmosphere and delicious cuisine.

Mr. Hagata was born in 1992 in Tokyo. He had a passion for food from a young age and decided to pursue a career in the culinary world. Gained experience working as a chef in Japanese and chicken-focused restaurants in Marunouchi and Shinjuku. At Ganso Ebidashi Monja no Ebisen, he put his heart into his cooking every day with the desire for their guests to want to come back. He also put effort into creating the restaurant's ambiance, hoping that guests could experience the atmosphere of a Monja restaurant born in the traditional downtown area.

羽方　勇二Yuji Hagata

Yakitori Kappou Shouchan Kichijoji-bettei

焼鳥割烹しょうちゃん　吉祥寺別邸

  • Kichijoji, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Kaiseki (tea-ceremony dishes)

河村　俊樹Toshiki Kawamura

Mr. Kawamura's solid skills and in-depth knowledge cultivate his passion for food.

He was born in 1980 in Shizuoka. Influenced by his grandparents, who were artisans, he aspired to be a chef since high school. After graduating from a culinary school in Niigata, he worked at a Kaiseki (tea-ceremony dishes) restaurant in Akasaka for three years, a hotel in Shinagawa for three years, and a Sushi restaurant in Tsukiji for five years. After that, he worked at a Japanese restaurant for ten years before joining Yakitori Kappou Shou-chan Kichijoji-bettei last year. Currently, he is working as the head chef.

河村　俊樹Toshiki Kawamura

Yakitori Shouchan Ebisu

焼き鳥　ショウチャン　恵比寿

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

沼澤　貴宏Takahiro Numasawa

Mr. Numasawa continues to hone his skills to gain solid culinary expertise.

He was born in 1979 in Yamagata. He chose to become a chef because of his desire to acquire professional skills and a love for cooking. After moving to Tokyo, he gained a variety of experiences. From 2022, he has been the chef at Yakitori Shouchan Ebisu.

沼澤　貴宏Takahiro Numasawa

Robata to Oden Kyousuke Kinshicho Branch

炉端とおでん　きょうすけ　錦糸町店

  • Kinshicho/Sumiyoshi, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Robatayaki (coal grilling) / Oden

照本　啓人 Hiroto Terumoto

Mr. Terumoto serves good food and drinks and provides guests a relaxing and enjoyable time.

He was born in 1992 in Kanagawa. During childhood, he occasionally cooked dinner to help his busy mother and became interested in the culinary world. He decided to pursue a career in the culinary world and entered a professional training high school where he could obtain a cooking license. After learning all the basics of Japanese, Western, and Chinese cuisine, he graduated and joined an Italian restaurant company. For 13 years, he honed his skills in Italian cooking and worked as a head chef. In April 2023, he moved to his current company by chance. In May, he took charge of the Kinshicho and Shinbashi branches of Robata to Oden Kyosuke.

照本　啓人 Hiroto Terumoto

Shabuzen Roppongi Branch

しゃぶ禅　六本木店

  • Roppongi, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal)

田中　泰宏Yasuhiro Tanaka

From art to cuisine. The head chef, Mr. Tanaka, continues to hone his skills in pursuing beauty common to both.

Mr. Tanaka was born in 1978 in Tokyo. Originally specialized in art. Aspire to become a cook, having been inspired by Japanese food with the same beauty as the art world. After graduating from a culinary school, he joined Nadaman and began his career in earnest. Following Park Hyatt Tokyo, he joined the Shabuzen group in 2001. In 2011, he left the group to widen his perspective on food and trained in Italian and other western cuisines. In 2020, he assumed the head chef post at Shabuzen Roppongi Branch.

田中　泰宏Yasuhiro Tanaka

#uni seafood

#uni seafood

  • Roppongi, Tokyo
  • Bar,Italian/French

國分　翔矢Shoya Kokubun 

Mr. Kokubun entered into the world, inspired by his father who was a chef.

He was born in 1993 in Tokyo. After obtaining a chef's and nutritionist's license at a technical college in Tokyo, he studied the basics of French for 4 years at Chez Matsuo Shoto Restaurant with a star 7 years in a row. After that, he trained at a multiethnic food restaurant, Restaurant KIHACHI, for 5 years, and established his own style of French-based cuisine. Since January 2023, he has been working as the chef of #uni seafood.

國分　翔矢Shoya Kokubun 

Nyorosuke Ginza

にょろ助 銀座

  • Hibiya/Yurakucho, Tokyo
  • Unagi (eel),Japanese

Teppanyaki Ginmeisui GINZA

鉄板焼　銀明翠　GINZA

  • Ginza, Tokyo
  • Japanese,Japanese / General / Teppanyaki (iron griddle grilling) / Wine

綾部　誠Sei Ayabe

In Ginza, enjoy the brilliant techniques of a chef who has worked at renowned hotels inside and outside Japan.

He was born in 1975 in Hyogo Prefecture. He decided to be a chef as he was impressed with the dishes served at hotels during the Kobe Expo. At the age of 18, he entered [Kobe Portopia Hotel] and worked actively at the teppanyaki (grilled on iron griddle) restaurant while having training for western and Japanese cuisines. In his 20's, he worked actively at a renowned hotel with 5 stars in the Netherlands for 3 years, and made achievements as the master chef. After returning to Japan, he improved his skills and qualified as an instructor at the Teppanyaki Association and was approved as a sommelier by J.S.A. In 2010, he became the general master chef at Mars Garden Wood GOTEMBA. In 2014, he opened [Ginmeisui Ginza branch].

綾部　誠Sei Ayabe

Bistro Sans Le Sou

Bistrot Sans Le Sou

  • Ogikubo, Tokyo
  • French,Italian/French / French

金子　淑光Yoshimitsu Kaneko

Using the skills developed from his dedication to French cuisine to provide a satisfying experience for customers.

Born in Fukushima Prefecture in 1959. As the son of a family running a restaurant serving Japanese-style Western food, he dreamed of becoming a chef from an early age and moved to Tokyo at 20. Built a strong foundation in French cuisine through his experiences working at restaurants such as [Ueno Restaurant Kikuya], [Katsunuma-tei], and [Leau a la bouche]. Moved to France along with his wife, a cooking expert, at age 32, and worked at a number of famous establishments such as [Le Restaurant], a restaurant with two Michelin stars, to refine his technique. After returning to Japan, he opened [Sans Le Sou] in 1995.

金子　淑光Yoshimitsu Kaneko

Yakiniku Toraji Shinjuku Branch 

焼肉トラジ 新宿店

  • Shinjuku West Exit/Tochomae, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

SINKIES

SINKIES

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Asia,Other Asian / Indonesian/South East Asian / Coffee / Imported Beer

Tan Min QuanTan Min Quan

The inspiration comes from the familiar taste. Mr. Tan, the owner-chef, shares the charms of his hometown.

He was born in 1995 in Singapore. It all started when he was impressed by the delicious "laksa" sold at a street stall in Singapore and learned how to make it from the master. While helping out at the food stall, he researched cooking and decided to spread this taste abroad. He came to Japan in May 2023 and opened SINKIES in February 2024. He hopes to share the charm of Singapore through traditional cuisine.

Tan Min QuanTan Min Quan
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