481 - 500 of 674 chefs
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Sanukiya
さぬきや
- Asagaya/Koenji, Tokyo
- Japanese,Japanese / General / Udon (noodles) / Sake
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近藤 康浩Yasuhiro Kondo
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He spares no effort and devotes everything he has to food, sake (rice wine), and udon!
He took over a restaurant that was set up in the Koenji district of Tokyo in 1964. He demonstrates his skill with his seasonal kaiseki (Japanese multi-course meal) and udon creations with novel flavors. His ability to find the perfect sake (rice wine) to suit each dish is also impressive. He has many fans, ranging from politicians to celebrities in the entertainment industry.
近藤 康浩Yasuhiro Kondo
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Ajiyushin Nakaya
味遊心 中屋
- Yotsuya, Tokyo
- Soba (noodles),Japanese / General / Tempura (battered, fried seafood and vegetables) / Soba (noodles)
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大渕 修司Shuji Obuchi
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The fourth generation to work in this long-established soba restaurant
This young chef tells us that he entered the world of soba-making after he graduated from university. Under the tutelage of his father, who is a third generation soba chef, he works hard every day to preserve the traditional flavors of the restaurant.
大渕 修司Shuji Obuchi
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Que bom!
Que bom！ （キボン）
- Asakusa, Tokyo
- Other countries,Global/International / General / Brazilian/South American / International/Fusion
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青山 ブルース アレキサンドレAOYAMA BURUSU AREKISANDORE
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Wishing to bring the great taste of churrasco to the people of Japan
Even with a lot of experience he continues to feel, "the job for a churrasco takes not only technique but also creativity, intelligence, and many other elements." He exercises his skills in the kitchen with the hope of bringing to the Japanese people the great taste of churrasco by which he himself had been captivated. "I love this job," he says, with a bright smile. He also does not forget to provide lively entertainment so that the customers can feel the cheerful energy of Brazil as well as its cuisine.
青山 ブルース アレキサンドレAOYAMA BURUSU AREKISANDORE
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Sakanaya Oaji
サカナヤ オアジ
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / Beer / Sashimi (raw fish)/Seafood / Sake
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荒井 拓也ARAI TAKUYA
The Chef's Recommendations -
The hometown taste of Toyama that you can enjoy in Shimbashi
I was born on 21 July 1976 in Toyama prefecture. I have accumulated 20 years of experience as a chef focused on Japanese cuisine. In July of 2013, I became the head chef of the newly opened "Shusaiya Oaji Shimbashi", where I work today.
荒井 拓也ARAI TAKUYA
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Toriyoshi Naka-Meguro
鳥よし 中目黒店
- Nakameguro, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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山口 晶Akira Yamaguchi
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The key to keep offering tasty yakitori is generous careful preparation
Mr. Akira Yamaguchi was born in 1972 in Kyoto prefecture. He changed his job from an office worker to a chef. After working at a Japanese restaurant and another yakitori (chicken skewer) restaurant, he joined [Toriyoshi]. Based on his belief that [techniques are required because it's simple], he improved his techniques such as the eyes for selecting ingredients, preparing and grilling. Currently he is in charge of the kitchen of [Toriyoshi Naka-Meguro]. The style of [Toriyoshi] is that the staff prepares everything to serve [Date-dori Chicken], from cutting to skewering them. He sincerely faces [Date-dori Chicken] to grill the ultimate skewers while bringing out its savory taste.
山口 晶Akira Yamaguchi
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Kato Beef GINZA
加藤牛肉店 GINZA
- Ginza, Tokyo
- Steak,Yakiniku/Steak / Hamburger Steak / Steak / Wine
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加藤 敦KATO ATSUSHI
The Chef's Recommendations -
His Pursuit for Ultimate Beef Led Him to Yamagata Beef
He is the third generation owner of Kato Beef, located in Yokohama. Before he joined his family business, he attended a culinary school after high school. He frequented a meat market in Shibaura, Tokyo to learn everything about beef. His study of branded beef from various places led him to Yamagata beef.
加藤 敦KATO ATSUSHI
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Bankoden Akihabara UDX shop
盤古殿 秋葉原UDX店
- Akihabara, Tokyo
- Chinese,Chinese / General / Yum Cha/Dim Sum / Chinese Sosaku (creative cuisine)
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テンTen
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Chef who wants many people to enjoy authentic flavors.
Chef Ten creates superior Chinese cuisine at this restaurant by utilizing techniques he learned through his training in China. He is particular about each ingredient, and selects high-quality ingredients from all over the world. Puts all his effort into his food every day, in order to have his customers spend unforgettable moments by enjoying true deliciousness.
テンTen
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Chinese Tapas Renge
Chinese Tapas Renge
- Ginza, Tokyo
- Chinese,Chinese / General / Shanghai / Wine
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西岡 英俊NISHIOKA HIDETOSHI
The Chef's Recommendations -
Our chef studied under the late Huiren Wang of Chef's, and chose to purse Chinese cuisine
Born in 1972, a Tokyo native. After graduating from high school, he worked for a year at a confectionery before going on to culinary school. While he was attending he trained for five years under the late chef Huiren Wang of Chef's restaurant. After that he acquired experience with Spanish, Italian, and Japanese cuisine in New Zealand, before coming to work at Chef's himself. After retirement he worked as a consultant for restaurants while studying business management. He opened Chinese Tapas Renge in August 2009.
西岡 英俊NISHIOKA HIDETOSHI
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Sushidokoro Tsunoda
鮨處 つの田
- Ningyocho/Kodenmacho, Tokyo
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake
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角田 哲也TSUNODA TETSUYA
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Purists, bringing to life their aspirations gained from TV dramas.
He was born in Tokyo prefecture in 1963. As a teenager, he watched a TV show in which the main character played a chef in downtown Tokyo. He was impressed by how cool he felt that was, and the world of cooking opened up before him. Soon after, he started training at a sushi restaurant in Tokyo's Edogawa ward. After working as master chef at Sushiya no Kanpachi for 10 years, he finally opened Sushidokoro Tsunoda, where he still is today.
角田 哲也TSUNODA TETSUYA
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SHIROSAKA - Sumibi Kappo
炭火割烹 白坂
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Wine
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井伊 秀樹Hideki Ii
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He attracts the world with his sophisticated cuisine respecting the spirit of the Japanese.
He was born in 1976 in Tokyo. He trained at a Japanese restaurant in Tokyo and obtained cooking and sommelier licenses. With the encounter with Mr. Tetsuya Wakuda as a turning point, he went to Australia to work at [Tetsuya's], a worldwide renowned restaurant in Sydney. He became the first Japanese sous chef there. He also went to the U.S. to work as a chef exclusively for the residence of UN ambassador in N.Y., then returned to Japan. He opened [SHIROSAKA - Sumibi Kappo] in November 2014.
井伊 秀樹Hideki Ii
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Sushi Fukuzuka
すし ふくづか
- Kagurazaka, Tokyo
- Sushi,Japanese / General / Sushi / Wine
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福塚 寛希Hironobu Fukuzuka
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Grown up surrounded by the blessings from the ocean and warm people, he became a chef who offers happiness through [food].
He was born in 1981 in Yamagata prefecture. He grew up watching his grandparents and parents working in the restaurant and service industries in his hometown with many ryokan (Japanese-style hotels). He was also actively helping them in the restaurant field, and naturally decided to be [a chef]. He went to Tokyo to get training at high-end sushi restaurants in Tokyo, including Roppongi, for approximately 20 years. In March 2018, he opened [Sushi Fukuzuka] where he is currently offering sushi with high-quality [tuna] and savory alcohol, with Mr. Fujimori, who is a sommelier.
福塚 寛希Hironobu Fukuzuka
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CRAFTALE
CRAFTALE
- Nakameguro, Tokyo
- French,Italian/French / General / French / Wine
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大土橋 真也Shinya Otsuchihashi
The Chef's Recommendations -
A master of French, pouring in all of his experience and knowledge and freely creating a world of his own
Born in Kagoshima Prefecture in January 1984. His interest in food started from a young age, and gradually transitioned from "eating" to "cooking." He attended Tsuji Culinary Institute in Osaka after graduating from high school, and further studied at the French branch of the school. After returning home, polished his skills at "The Georgian Club" and "Joel Robuchon". Then again returned to France, he worked at the Paris neo-bistro "Saturn," untill he returned to Japan in 2013. After working as the opening staff for "Restaurant Anise", he opened [Craftale] in September, 2015.
大土橋 真也Shinya Otsuchihashi
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Toriyoshi Naka-Meguro Branch
鳥よし 中目黒分店
- Nakameguro, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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猪股 善人Yoshito Inomata
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Experience in Paris became the turning point. A head chef mastered all about [Yakitori] but still continues quest.
Mr. Yoshito Inomata was born in 1950 in Nagasaki prefecture. After training at various yakitori (chicken skewer) restaurants in Tokyo, including a renowned one in Roppongi, he went to France at the age of 20, and accumulated experience at a yakitori restaurant in Paris. From the age of 33, he actively worked while going back and forth between Japan and France. After returning to Japan, he opened [Toriyoshi Naka-Meguro] in 1992. [Toriyoshi Ginza branch], which opened in 2004, has become one of [the three main yakitori restaurants in Tokyo]. In 2018, he opened [Toriyoshi Naka-Meguro Branch]. Currently he operates 7 branches in Tokyo, including different business-style restaurants.
猪股 善人Yoshito Inomata
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Ehime / Uwajima Ryori Kadoya Toranomon
愛媛・宇和島料理 かどや 虎ノ門
- Toranomon, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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末永 悦巳Etsumi Suenaga
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To stay busy and to contribute something of worth - the job of chef is a sacred task
Born in Ehime Prefecture in 1970, Chef Suenaga always loved cooking, but still pictured himself working as an office woker. However, he did not give up on his dream of being a cook, and took a job working at a Western style restaurant. From there, he aimed to steadily improve and rise as a cook. Eventually, the manager of Kadoya Kasumitei generously put him in charge of the kitchen at Kadoya Toranomon. Since the restaurant opened in October 2015, he has kept busy there every day working as head chef.
末永 悦巳Etsumi Suenaga
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Azabu-juban Hatano Yoshiki
麻布十番 秦野よしき
- Azabu-Juban, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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秦野 よしきYoshiki Hatano
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A spirited craftsman honoring traditional Tokyo-style sushi, with a background in French and Italian
Chef Hatano was born in Tokyo in 1984. He took an interest in cooking thanks to his mother who was a home economics teacher. By the time he was in middle school, he yearned to become an Italian chef. When he enrolled in university, he also started training as a sushi chef, gaining experience working in restaurants in Akasaka and Ginza. He then travelled to Kona, Hawai'i where he got a chance to apply what he had learned. After returning to Japan, he started his own business, performing sushi catering and sushi shop concept design, and at age 28, he opened Sushi Michi in Azabu-juban. In June 2015, he changed restaurant name to [Azabu-juban Hatano Yoshiki].
秦野 よしきYoshiki Hatano
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Azabujuban Shimoi
麻布十番 しも井
- Azabu-Juban, Tokyo
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / General
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直井 三千輝Michiteru Naoi
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His passion for cooking led Mr. Naoi to this career.
He was born in 1972 in Tokyo. With his parents running a restaurant, he discovered the joy of cooking. While experiencing a variety of cuisines, he found the depth of Japanese cuisine interesting. Started working at Shimoi before it moved to its present location. He is currently spending his busy days as an executive chef.
直井 三千輝Michiteru Naoi
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Japanese Cuisine Yamazaki
日本料理 山崎
- Kyobashi, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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山崎 浩治Koji Yamazaki
The Chef's Recommendations -
He went independent after working at a renowned restaurant in the Kansai district. His restaurant is the only restaurant in Toyama with the three stars.
He was born in 1966 in Toyama prefecture. After graduating from junior high school, he trained for about 5 years at a kaiseki (traditional Japanese cuisine course) restaurant in Toyama, then accumulated further experiences in Tokyo and Osaka, including the renowned restaurant [Japanese Cuisine Kagaman]. He moved to Kanazawa when he got married, but went back to Osaka and worked at [Kagaman] again for 6 years. Then he went back to his hometown Toyama and opened the current [Japanese Cuisine Yamazaki] at the age of 30. In 2016, his restaurant became the only restaurant in Toyama and Ishikawa to have obtained the three stars.
山崎 浩治Koji Yamazaki
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Fish Bank TOKYO
Fish Bank TOKYO
- Shimbashi/Shiodome, Tokyo
- General,Western / General / French / Wine
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脇坂 龍太Ryota Wakisaka
The Chef's Recommendations -
Mr. Ryota Wakisaka decided to become a chef as he was fascinated with craftsmanship, and has aggressively mastered each country's cuisine.
He was born in 1972 in Tokyo. He has experienced various genres of cuisine, including French, Italian, Hawaiian, Mediterranean, Spanish, Asian-French, and molecular cuisines. In addition to the basic cooking methods, he also actively uses the latest techniques, such as [espuma] to create mousse. This chef has a strong hungry spirit for developing new tastes and expressions. Currently, he works as the executive chef at [EDGE. LTD.], a company developing restaurant/wedding businesses.
脇坂 龍太Ryota Wakisaka
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WASHOKU SOUTEN
WASHOKU 蒼天 SOUTEN
- Nagatacho, Tokyo
- Kaiseki (course menu),Japanese / General / Sushi / Teppanyaki (iron griddle grilling)
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?橋 賢Ken Takahashi
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Mr. Takahashi delivers ancient and traditional Japanese flavors in a stylish new WASHOKU.
He joined the Shin Yokohama Prince Hotel and was appointed head chef of the main dining room WASHOKU SOUTEN at the opening of The Prince Gallery Tokyo Kioicho in 2016. Paying particular attention to the tableware and presentation, he offers a modern and stylish new WASHOKU with traditional and ancient Japanese flavors. His activities are not limited to the domestic market; he has been invited to gourmet events in Italy, Spain, and other countries, where he has received praise from many gourmets.
?橋 賢Ken Takahashi
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Asakusa Umaimon Azuma
浅草うまいもん あづま
- Asakusa, Tokyo
- Japanese,Japanese
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染谷大樹Daiki Someya
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Feel the depth of Asakusa's generosity and warm spirit.
Mr. Daiki Someya was born in 1990 in Asakusa. He grew up watching his parents run their restaurant Asakusa Umaimon Azuma. After graduating from university, he worked in a hotel's food and beverage section in Tokyo for three years to accumulate experience, then started working for his parent's restaurant. Currently, he is working hard at the restaurant's front line while learning cooking skills from his father and other skillful chefs who have supported the restaurant.
染谷大樹Daiki Someya
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