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401 - 420 of 665 chefs

SPICE LAB TOKYO

SPICE　LAB　TOKYO

  • Ginza, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Indian / General / French

Tejas SovaniTejas Sovani

An up-and-coming chef from India who has worked in some of the world's most famous restaurants.

Mr. Tejas Sovani studied at "noma" in Copenhagen and has worked as a sous executive chef at luxury hotels "The Oberoi" and "AMAN" in India. With the flexible sensibility and solid skills accumulated at restaurants around the world, he freely uses spices to create delicate and original dishes. He pursues elegant, gastronomic modern Indian cuisine out of an extraordinary passion for cooking, where he says, "Established concepts create nothing."

Tejas SovaniTejas Sovani

Sushi Rakuichi

鮨　楽一

  • Shimbashi/Shiodome, Tokyo
  • Sushi,Japanese / General / Sushi / Sake

福室　武尊Takeru Fukumuro

Mr. Fukumuro is creating a space that brings smiles to guests' faces.

He was born in 1983 in Tokyo. Admiring the owner of a sushi restaurant where he had a part-time job in high school, he aspired to become a sushi chef. After studying the basics at a culinary school, he trained at a major sushi restaurant. He worked hard to realize his dream of owning his restaurant and opened Rakuichi on June 18, 2024. Intending to pursue new culinary attractions while carrying on the traditions and techniques that he has cultivated, he is improving day by day.

福室　武尊Takeru Fukumuro

il Cardinale Akasaka

イルカルディナーレ赤坂

  • Akasaka, Tokyo
  • Italian,Italian/French / Italian / Steak / Wine

塩　侑貴Yuki Shio

Making the restaurant where customers can enjoy not only the taste but also the cooking scene.

Mr. Shio was born in 1990 in Chiba. After working at "Sabatini di Firenze Ginza branch" for two years, "Sabatini di Firenze Daimaru Tokyo branch" for four years, "Pub Cardinal Ginza" for two years, and "Pub Cardinal Marnouchi (PCM)" for four years, he has arrived at his current position. At "il Cardinale Akasaka," the open kitchen is a charming feature that makes interactions between guests and staff enjoyable. He aims to create a restaurant experience that is satisfying to the taste and enjoyable to watch with their open kitchen.

塩　侑貴Yuki Shio

Ginza Inaba

銀座　稲葉

  • Shimbashi/Shiodome, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

稲葉　正信Masanobu Inaba

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

Niku Ebisu 89BAL

肉えびす　89BAL

  • Ebisu, Tokyo
  • Bistro,Italian/French / General / Steak / Western Sosaku (creative cuisine)

山瀬　健策Kensaku Yamase

The Chef's Recommendations

A "Meat Master" uses various approaches to convey the deliciousness of meat.

Mr. Yamase was born in 1967 in Kumamoto. He grew up watching his parents running a ranch and started his own food wholesale company. After meeting the current owner through a mutual acquaintance, he was involved in establishing Waniku 89BAL, the predecessor of Niku Ebisu 89BAL, in 2015. Currently, he is also a chef and is active in many fields as a meat professional to spread the deliciousness of carefully selected meat from all over the country, including Kikuchi Beef, raised at his parent's ranch.

山瀬　健策Kensaku Yamase

BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO

BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO

  • Nagatacho, Tokyo
  • Steak,Yakiniku/Steak / Steak / American / General

一ノ宮　義孝Yoshitaka Ichinomiya

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

Narikura

成蔵

  • Asagaya/Koenji, Tokyo
  • Japanese,Japanese / Tonkatsu (fried pork cutlet)

三谷　成藏Seizo Mitani

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

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)

岩本　光正Mitsumasa Iwamoto

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

CADRAN

CADRAN

  • Ginza, Tokyo
  • French,Italian/French / French / Wine

TWO ROOMS GRILL | BAR

TWO ROOMS GRILL | BAR

  • Omotesando/Aoyama, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Western Sosaku (creative cuisine) / Steak / Seafood

マシュー クラブMatthew Crabbe

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.

マシュー クラブMatthew Crabbe

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

川崎　亮Ryo Kawasaki

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

Sabatini di Firenze Daimaru Tokyo Branch

サバティーニ・ディ・フィレンツェ　大丸東京店

  • Marunouchi, Tokyo
  • Italian,Italian/French / Italian / Pasta / Steak

古田　稔Minoru Furuta

Mr. Furuta decided to become a craftsman to acquire expertise and entered the culinary world.

Mr. Minoru Furuta was born in 1965 in Saitama. He studied under Mr. Bardi at Sabatini di Firenze Tokyo for 16 years, then worked as a sous chef at Sabatini di Firenze Daimaru Tokyo branch for 7 years. After that, he studied traditional cuisine and became a sous chef at Sabatini di Firenze Daimaru Tokyo in 2007 for 7 years. In 2014, he became a head chef at the Western-style restaurant Ginza Grill Cardinal. Then, he was appointed head chef at Sabatini di Firenze Daimaru Tokyo in 2020.

古田　稔Minoru Furuta

Kioicho Hassan

紀尾井町 八山

  • Nagatacho, 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)

比留川　元章Motoaki Hirukawa

Impressed by people enjoying his cooking, Mr. Hirukawa entered the culinary world.

He was born in 1961 in Kanagawa. Since childhood, he has loved to cook. When he served food to his friends and family, he was so happy to see them enjoy it that he decided to work at a Japanese restaurant to cook authentic Japanese cuisine. He trained in Japanese cuisine at such restaurants as Yokohama Kadoya Main Branch, Nagoya Seryna, Tsuruyoshi, Takahama, Ginza Kansai Kappo Amano, Kamakura Ayatei, and Kissyo Yokohama Branch. Currently, he is the head chef at Kioicho Hassan.

比留川　元章Motoaki Hirukawa

Higashiazabu Ito

東麻布　いと

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

伊東　彰Akira Ito

The passion to breathe new life into Japanese cuisine, cultivated at renowned restaurants and honed abroad.

Mr. Ito was born in 1986 in Miyazaki. Influenced by TV shows and manga during junior high school, he aspired to become a chef and went to a high school with a culinary course. After graduation, he moved to Tokyo and joined the prestigious Japanese cuisine restaurant Nadaman. He then trained under his master at renowned restaurants in Kagurazaka and Izu, gaining valuable experience over 10 years. Furthermore, he expanded his vision overseas and spent five years in Hong Kong. Upon returning to Japan and a period of preparation, he opened Higashiazabu Ito, a fusion-style Japanese cuisine restaurant.

伊東　彰Akira Ito

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)

山中　幸一 Koichi Yamanaka

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

DepTH brianza

DepTH brianza

  • Azabu-Juban, Tokyo
  • Italian,Italian/French / Italian

奥野　義幸Yoshiyuki Okuno

Mr. Okuno presents his cultivated "depth" in the restaurant where "everyone is the main character."

He was born in 1972 in Wakayama. Raised in a ryotei restaurant, he studied business administration at a U.S. university and worked in the real estate industry before entering the culinary industry. He first served at an Italian restaurant in Tokyo and then moved to Italy. He returned to Japan after studying at eight restaurants in all regions of Italy. In 2003, he opened Ristrante la Brianza; it relocated to Roppongi Hills in 2016 as La Brianza. He then opened DepTH Brianza in Azabudai Hills in November 2023. In addition to his seven restaurants in Tokyo, he also produces restaurants and teaches cooking in Japan and abroad.

奥野　義幸Yoshiyuki Okuno

Sushi Yuumu

鮓　有無

  • Nishi-Azabu, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (tea-ceremony dishes)

髙橋　輝良Kiyoshi Takahashi

Mr. Takahashi is a sushi master who preserves tradition while constantly pursuing new challenges.

He was born in 1973 in Tokyo. Fascinated with cooking from a young age, he aspired to pursue his career in the strict world of sushi chefs, which he saw in a documentary program. At 15, he began training at a renowned Ginza restaurant, gained experience in Ebisu and Akasaka, and finally branched out on his own at 32.  In 2019, he opened Sushi Yuumu in Nishiazabu. With an overwhelming spirit of inquiry and a hunger for excellence, he pursues umami to its utmost limits. He values tradition but is never afraid to innovate and consistently strives for new challenges.

髙橋　輝良Kiyoshi Takahashi

honda Akasaka Branch

honda　赤坂店

  • Akasaka, Tokyo
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Cookshop / Sake

奈良 開Kai Nara

The Chef's Recommendations

Mr. Nara produces a relaxing time for precious guests.

Having worked at honda in Akasaka for 8 years, he currently serves as manager. He has the J.S.A. SAKE DIPLOMA (Japanese sake sommelier) qualification. With this qualification, he proposes sake and small dishes that go well with it. Every day, he devotes himself to providing his guests with a blissful experience.

奈良 開Kai Nara

Kagurazaka Sushi Konkon

神楽坂 寿司 こんこん

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

近藤　昌弘Masahiro Kondo

Mr. Kondo has pride as a sushi artisan and continues to refine his skills.

He was born in 1979 in Tokyo. When he first visited a counter-style sushi restaurant as a child, he was so impressed by the chef's performance that he decided to become a sushi chef. After graduating high school, he started his career at sushi and Japanese restaurants. He then worked in various positions, such as instructor at a culinary institute, sushi restaurant head chef, and hotel head chef, before opening Kappo Kondo in 2022. While managing the restaurant, he met someone working as a Toyosu Market sushi broker and sushi artisan, and they discussed their dreams with each other. In August 2023, they did a magnificent job of realizing their dream of opening a restaurant together, Kagurazaka Sushi Konkon.

近藤　昌弘Masahiro Kondo

RUBY JACK'S Steakhouse & Bar

RUBY JACK’S Steakhouse＆Bar

  • Akasaka, Tokyo
  • Steak,Yakiniku/Steak / Steak / Seafood / Hamburger Steak

マシュー クラブMatthew Crabbe

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.

マシュー クラブMatthew Crabbe
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