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381 - 400 of 665 chefs

Gendai Saryo Ginza Fugetsudo

現代茶寮 銀座風月堂

  • Ginza, Tokyo
  • French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

槙 紫音Sion Maki

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

Ginza Shabutsu

銀座しゃぶ通

  • Ginza, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General

森下 英樹Hideki Morishita

Offering a luxurious experience with the finest ingredients.

Mr. Morishita discovered the joy of cooking at the age of 6. As a student, he devoured cookbooks and learned about skewers, shabu-shabu, and Asian cuisine. He offers an enjoyable time through food and conversation.

森下 英樹Hideki Morishita

Virtue

Virtue

  • Azabu-Juban, Tokyo
  • Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)

山下 浩幸Hiroyuki Yamashita

A chef with experience working at multiple Michelin-starred restaurants.

Mr. Hiroyuki Yamashita was born in 1979 in Chiba. He trained at prestigious French restaurants renowned for their Michelin stars, including Ginza L'écrin, Joël Robuchon, and Signature at the Mandarin Oriental Hotel Tokyo. After that, he studied under Mr. Eric Ziebold, with whom he was very impressed, and developed his skills in the world of Modern American French cuisine for five and a half years. After returning to Japan, he served as the head chef at restaurants T3 and NUAGE ET VENT. Then, he was appointed the head chef at Virtue.

山下 浩幸Hiroyuki Yamashita

Ginza Seikoan NIIGATA GRAND  HOTEL

銀座静香庵 NIIGATA GRAND HOTEL

  • Ginza, Tokyo
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

杉山 浩之Hiroyuki Sugiyama

Mr. Sugiyama promotes the appeal of Niigata Prefecture's food, colored by ingredients nurtured in a rich natural environment.

He was born in Niigata Prefecture. After graduating from culinary school, he worked at Niigata-no-Aji Seikoan restaurant in the Omotesando Niigata-kan N'espace, an antenna store that opened in Omotesando in 1997. He made efforts to promote Niigata Prefecture's charms, focusing on "food," including selling local products. Ginza Seikoan was relocated and reopened on July 7, 2024, as directly managed by Niigata Grand Hotel. He is demonstrating his skills there as the head chef manager.

杉山 浩之Hiroyuki Sugiyama

TRUNK (KITCHEN)

TRUNK(KITCHEN)

  • Harajuku/Meiji-Jingumae, Tokyo
  • French,Italian/French / French / Italian / Wine

宮前宏行Hiroyuki Miyamae

The next-generation global culinary leader who creates each dish with a passion for the ingredients.

The next-generation global culinary leader who creates each dish with a passion for the ingredients. Fascinated by the meticulous and delicate cooking techniques and the history of French cuisine, he moved to France. He studied and honed his skills in restaurants in Burgundy and Provence.  After returning to Japan, he worked at several French restaurants before joining TRUNK HOTEL. In 2023, he became the chef of TRUNK (KITCHEN). With French techniques at his core, he offers dishes full of surprises and appealing dishes adapted to the diversity of today's circumstances.

宮前宏行Hiroyuki Miyamae

Sushi -HAN-

すし繁−HAN−

  • Ginza, Tokyo
  • Sushi,Japanese / General / Sushi / Sake

渡邉 浩紀Hironori Watanabe

Mr. Watanabe is an expert Edomae Sushi chef who has been challenged for over 20 years in Hong Kong.

He was born in 1974 in Tochigi. Influenced by his father, who ran a sushi restaurant, he decided to pursue the same career. At the age of 23, after gaining experience in Ginza, he had an opportunity to go to Hong Kong. He started working at Japanese Restaurant Kenjo, a pioneering sushi restaurant. Eventually, he took on the responsibility of a branch store. As a result, he continued to serve the restaurant with excellent skills for 21 years. He returned to Japan in 2018. In January 2024, he started as the head chef at Sushi -HAN-.

渡邉 浩紀Hironori Watanabe

HOMMAGE

HOMMAGE

  • Asakusa, Tokyo
  • French,Italian/French / French / Wine

荒井 昇Noboru Arai

The Chef's Recommendations

Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.

He was born in 1974 in Tokyo. After graduating from junior high school, he went to a cooking school and had training at restaurants in Tokyo. At the age of 24, he went to France to work for restaurants with the stars such as [Auberge de Cimes] in Paris and [Auberge La Feniere] in Southern France. After coming back to Japan, he worked at Tsukiji Fish Market for 1 year to save money, then opened [HOMMAGE] at the age of only 26. He is currently offering original French dishes that can be created only in Tokyo, in his hometown Asakusa.

荒井 昇Noboru Arai

Shabu-shabu Sukiyaki Unagi Yoshino

しゃぶしゃぶ・すき焼き・鰻 吉野

  • Ginza, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Wagashi (traditional Japanese sweets)

Series the sky

Series the sky

  • Oshiage, Tokyo
  • Chinese,Chinese / General / Yum Cha/Dim Sum

金子 優貴Yuki Kaneko

Mr. Kaneko became familiar with cooking while growing up with a grandmother who was a home economics teacher.

He led the "Azabudai Series" to receive one Michelin star for three consecutive years. He was born in 1988. He honed his skills at Heichinro, Japan's oldest established restaurant, and at SENSE, the Michelin-starred restaurant in Mandarin Oriental Tokyo. The restaurant offers a multi-course meal featuring a variety of small dishes that blend traditional Cantonese cuisine with spices from various Asian countries that the chef learned during his overseas training, paired with wines recommended by the chef, who is also a certified sommelier. He was appointed the head chef of "Series the sky", the second restaurant in the Series.

金子 優貴Yuki Kaneko

Iriya Kishimojin-monzen Nodaya

入谷鬼子母神門前のだや

  • Ueno, Tokyo
  • Japanese,Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

江部 惠一Keiichi Ebe

The Chef's Recommendations

The chef is the head of a cook agency, but he is leading other chefs with his excellent skills, not by his lineage.

Born in Tokyo in 1959. He studied in the Faculty of Law at a university. After some hesitation about his future, at the age of 23 he decided to enter Noda Cook Agency which is his family business. He noticed that many people started a training as teenagers, and therefore not all the people surrounding him welcomed him. However, he self-imposed to enhance skills, and did it very quickly. Finally everybody acknowledged him as the head of the restaurant. In 2015 he got a laryngeal cancer, but revived. Currently, he is in charge of grilled dishes with the motto of [never retire till the death].

江部 惠一Keiichi Ebe

XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros.

XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros.

  • Roppongi, Tokyo
  • Italian,Italian/French / Italian / Tempura (battered, fried seafood and vegetables) / Cocktail

サルヴァトーレ・クオモSalvatore Cuomo 

Influenced by his father, a chef, Mr. Cuomo aspired to become a chef at 11.

Mr. Cuomo was born in Naples, Italy. Influenced by his father, a chef, he aspired to become a chef at 11 and apprenticed at his uncle's restaurant. Since then, he traveled back and forth between Japan and Italy and continued his training. He is credited as a pioneer who made "Napoli Pizza" famous in Japan. In terms of cuisine, he always aims to be the only one, not the number one. He serves as the grand chef of the "Italian" cuisine at the XEX brand to spread its flavor not only in Japan but also to the world every day.

サルヴァトーレ・クオモSalvatore Cuomo 

Sushi Kondo

鮨こん藤

  • Azabu-Juban, Tokyo
  • Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake

近藤 元貴Motoki Kondo

Mr. Kondo wants to provide the four seasons and sophistication through his sushi and the excitement that spreads beyond that.

He was born in 1995 in Tokyo. He has pursued his passion for cooking since childhood. After graduating from culinary school, he refined his skills at the renowned Kyoto restaurant Kyoryori Kinobu for five years to master traditional Japanese cuisine. As a further challenge, he worked at Sushi Yuu in Roppongi, honing his Edo-mae style and techniques. There, he was captivated by the possibilities of sushi and named his own restaurant Sushi Kondo, which opened in January 2024. His creative and delicate cuisine, a fusion of Kyoto cuisine and Edo-mae sushi, has impressed visitors.

近藤 元貴Motoki Kondo

Yakiniku Kokon

焼肉古今

  • Nishi-Azabu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)

馬場 祐次Yuji Baba

Pursuing deliciousness that combines the new appeal of Yakiniku with tradition.

Mr. Yuji Baba was born in 1985 in Saitama. During his school years, he worked part-time in a restaurant, which satisfied and enthused him. He then entered the restaurant industry. In 2010, he founded Dining Kitchen Co. and developed a restaurant business related to Italian and Western food, his area of expertise. With the know-how he has cultivated over ten years in Italian cuisine and three years in the yakiniku industry, he opened Yakiniku Kokon in 2024 as the representative director.

馬場 祐次Yuji Baba

BENJAMIN STEAK HOUSE ROPPONGI

BENJAMIN STEAK HOUSE ROPPONGI

  • Roppongi, Tokyo
  • Steak,Yakiniku/Steak / General / Seafood / Steak

一ノ宮 義孝Yoshitaka Ichinomiya

A chef embodying the authentic taste and culture learned in Canada.

Mr. Ichinomiya was born in 1971 in Akita. From a young age, he admired chefs and decided to pursue a career in cooking. He honed his skills for ten years in several restaurants, including a steakhouse in Canada, where he learned authentic taste and culture. Saying that " cooking is a four-dimensional process and learning about culture," he understands not only the taste of unique foreign cuisines but also their culture and cooks with all his heart and soul. He is a chef with a sincere attitude toward cooking and a strong spirit of inquiry, such as refusing Japanese seasonings in his personal life to understand the Western taste.

一ノ宮 義孝Yoshitaka Ichinomiya

Yummy

八味 〜yummy〜

  • Roppongi, Tokyo
  • Izakaya (Japanese tavern),Taverns / Okonomiyaki (savory pancakes) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)

平野 信英Nobuhide Hirano

With over 40 years of experience as a chef, Mr. Hirano offers dishes that fascinate both the palate and the mind.

He was born in 1964 in Tokyo. Starting his culinary career in his teens, he opened a teppanyaki restaurant, Doremi, in Kameido in 1988. It quickly gained popularity and expanded branches in Ginza and Nihonbashi. He has also been active in television and magazines and has won the TV Tokyo program "TV Champion." In 2012, he opened a Hawaiian restaurant, No Reservations, in Ningyocho. In July 2024, he newly opened Yummy in Roppongi. Utilizing his experience and skills as a chef over 40 years, he delivers dishes with heart and soul.

平野 信英Nobuhide Hirano

Toyosu Kinpura

豊洲・金ぷら

  • Harumi, Tokyo
  • Dining Bar,Dining bar / Oden / Beer / Cocktail

小林 凌Ryo Kobayashi

A young chef leading a new style of oden restaurant.

Mr. Kobayashi was born in 2002 in Fujimino-shi, Saitama. He graduated from culinary school and honed his skills through experiences in Italian and Japanese cuisine. Since February 2024, he has been the chef at Toyosu Kinpura, bringing vitality to the restaurant. With a desire to offer oden to visitors from overseas as well, he welcomes guests with meticulous preparation every day. His sincerity shines through in both the dishes he serves and his approach to customer service. He welcomes guests every day with careful preparation as he wants "visitors from overseas to enjoy Oden as widely as possible." His sincerity shines through in both the dishes he serves and his approach to customer service. This young chef's honesty is reflected in the cooking he serves and the service he provides to customers.

小林 凌Ryo Kobayashi

Tempura Kitagawa

天ぷら 北川

  • Ebisu, Tokyo
  • Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Sake

村田 直彦Naohiko Murata

A Tempura and Sushi master offers a new impression through skills accumulated from the age of 16.

Mr. Murata was born in 1982 in Shizuoka. Raised in a family of sushi chefs, he began his apprenticeship at the age of 16 at his family's. At a Michelin two-star tempura restaurant, he learned the essentials of tempura by watching and learning directly from the master next to the main counter. After that, he thoroughly mastered fish preparation and aging skills at a one-star sushi restaurant. Seeking to explore a different angle from tempura, he honed his unique sensibility in the world of sushi. His dishes are the result of his broad experience and deep inquisitiveness, reflecting his respect for the ingredients and his mastery of cooking.

村田 直彦Naohiko Murata

Restaurant LA Veranda APA Hotel & Resort Ryogoku Eki Tower

レストラン ラ・ベランダ アパホテル&リゾート両国駅タワー

  • Ryogoku/Kikugawa, Tokyo
  • Buffet,Buffet / General / General / Steak

笹本Sasamoto

Mr. Sasamoto's culinary journey began with the presence of his uncle, a chef, and his love for his family.

He was born in 1995 in Chiba. Influenced by his uncle, a chef who ran a traditional Japanese inn, and through his own cooking experience for his family, he gradually became fascinated by cooking. In 2014, he joined APA Hotel. For 10 years, he has experience as a chef at 5 restaurants: 5 years at APA Hotel & Resort Tokyo Bay Shiomi, 1 year at APA Hotel & Resort Tokyo Bay Makuhari, and 4 years at APA Hotel & Resort Ryogoku  Eki Tower. Currently, he is working at Restaurant La Veranda in the APA Hotel & Resort Ryogoku Eki Tower.

笹本Sasamoto

Agezuki

あげづき

  • Kagurazaka, Tokyo
  • Japanese,Japanese / Tonkatsu (fried pork cutlet)

保科 剛Go Hoshina

Decided to be a chef at the age of 17, still seeking for the ideal taste.

Born in 1972 in Chiba prefecture, he decided to open his own pork cutlet restaurant when he had a pork cutlet in a Japanese cuisine restaurant during the stay in the US as a high school student. After graduation, he had training at several Japanese restaurants to learn culinary fundamentals, and also studied how to cook pork cutlets in his own way. He visited many renowned pork cutlet restaurants to steal their tastes, and spent most of his salary on it. Finally he opened [Agezuki] at the age of 37, he has since been making efforts to realize his ideal pork cutlet.  

保科 剛Go Hoshina

wanogi

鮨和のぎ

  • Hiroo, Tokyo
  • Japanese,Japanese / General / Sushi / Kyoto Cuisine

長田 了Ryo Osada

Mr. Osada is a master chef who, with the excitement of his childhood in his heart, creates sophisticated dishes steeped in tradition.

He was born in 1973 in Tokyo. As a child, he was impressed by his mother's cooking and developed a genuine curiosity about "how to make such delicious food." He studied at Nakamuraro and Wakuden, both long-established restaurants in Kyoto, where he mastered the art of tradition and innovation. After returning to his hometown, he worked at a kappo restaurant in Kagurazaka, where he deepened his skills and learned management know-how for the restaurant business. Based on this experience, he is pursuing cuisine that delivers excitement to visitors at Sushi Wa Nogi.

長田 了Ryo Osada

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