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481 - 500 of 665 chefs

WASHOKU SOUTEN

WASHOKU 蒼天 SOUTEN

  • Nagatacho, Tokyo
  • Kaiseki (course menu),Japanese / General / Sushi / Teppanyaki (iron griddle grilling)

髙橋 賢Ken Takahashi

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.

髙橋 賢Ken Takahashi

Sakanaya Oaji

サカナヤ オアジ

  • Shimbashi/Shiodome, Tokyo
  • Izakaya (Japanese tavern),Taverns / Beer / Sashimi (raw fish)/Seafood / Sake

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

Azabu-juban Hatano Yoshiki

麻布十番 秦野よしき

  • Azabu-Juban, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

秦野 よしきYoshiki Hatano

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

Kato Beef GINZA

加藤牛肉店 GINZA

  • Ginza, Tokyo
  • Steak,Yakiniku/Steak / Hamburger Steak / Steak / Wine

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

Ajiyushin Nakaya

味遊心 中屋

  • Yotsuya, Tokyo
  • Soba (noodles),Japanese / General / Tempura (battered, fried seafood and vegetables) / Soba (noodles)

大渕 修司Shuji Obuchi

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

Asakusa Umaimon Azuma

浅草うまいもん あづま

  • Asakusa, Tokyo
  • Japanese,Japanese

染谷大樹Daiki Someya

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

Sushi Urayama Nihonbashi

鮨うら山 日本橋

  • Nihonbashi, Tokyo
  • Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)

高地 裕二Yuji Takachi

Even though his career as a chef has advanced, Mr. Takachi continues to devote himself to improving his daily skills.

He was born in 1961 in Akita. His love of cooking led him to become a chef. Focusing on training in sushi and Japanese cuisine, he also studied Chinese and French cuisine and spread his cooking knowledge. While using the experience and knowledge he has accumulated so far, he now makes sushi at Sushi Urayama Nihonbashi.

高地 裕二Yuji Takachi

Torishige

鳥茂

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Japanese,Japanese / Kushiyaki (grilled skewers) / Wine / General

酒巻 祐史SAKAMAKI YUJI

The Chef's Recommendations

Whilst looking at the figures of his grandfather and father cooking, he joined the long line of people making grilled offal dishes.

He is the third generation owner of the grilled cuisine restaurant ‘Toshige', made in 1950. He entered this world at the age of 23 and afterwards, joined the line of ‘Torishige' owners and decided on developing the art of grilling offal. His teachers were his grandfather, from the first generation and his father, from the second. Due to his father's sudden and early passing, he became the restaurant owner at a young age.

酒巻 祐史SAKAMAKI YUJI

Jushu

寿修

  • Nishi-Azabu, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

先崎 真朗SENZAKI MASAAKI

The Chef's Recommendations

An encounter with Japanese-style cuisine in Osaka changed his life afterwards on a grand scale

He was born in Saga prefecture in 1976. After graduating from high school, he set his sights on the path of Western cuisine at first in culinary school. However, he was so deeply impressed by the Japanese-style cuisine at "Totoya" in Kitashinchi, Osaka, that he decided to change his focus to Japanese cuisine. He then entered and trained at "Totoya" for nine years before moving to Tokyo to hone his skills at restaurants such as Japanese restaurants and sushi restaurants. Subsequently, he opened "Jushu" in a quiet residential area in Nishi-Azabu in 2010. His unwavering hard work and research allowed him to finally obtain two Michelin stars in 2012.

先崎 真朗SENZAKI MASAAKI

Yakiniku USHIGORO Omotesando branch

焼肉うしごろ 表参道店

  • Harajuku/Meiji-Jingumae, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

鳴海 博之Hiroyuki Narumi

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.  

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.

鳴海 博之Hiroyuki Narumi

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)

末永 悦巳Etsumi Suenaga

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

Japanese Cuisine Yamazaki

日本料理 山崎

  • Kyobashi, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

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

Fish Bank TOKYO

Fish Bank TOKYO

  • Shimbashi/Shiodome, Tokyo
  • General,Western / General / French / Wine

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

Yakiniku USHIGORO Ginza Namiki Street branch

焼肉うしごろ 銀座並木通り店

  • Ginza, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

鳴海 博之 Hiroyuki Narumi 

 This executive chef creates better products, while offering ultimate moments to the guests.

 Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a renowned hotel in Tokyo, then continued improving his cooking skills at [Aging Beef] and other restaurants. In 2016, he entered [Sangue, Inc.] as he deeply sympathized with the company's philosophy and its operational methods that he continues to lead in the field of yakiniku (Japanese BBQ). Currently, he is working as the executive chef at [USHIGORO S.], while creating [Ushigoro] products.

鳴海 博之 Hiroyuki Narumi 

Kappo Komewo

割烹こめを

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

沼倉 大将Daichi Numakura

Mr. Numakura is a Japanese artisan chef passionate about conveying the quality and culture of Japanese food.

He was born in 1995 in Fukushima. He began studying culinary arts on his own and studied at several restaurants. Currently, he is the head chef at Kappo Komewo, which opened in November 2023. He has a passionate spirit of exploration, visiting the producing regions himself to deepen his understanding of the ingredients. Not only does he cook delicious food, but he also takes great care in creating the restaurant's worldview, including the interior design and selection of tableware. He is multi-talented, active as an influencer, and a certified "rice sommelier."

沼倉 大将Daichi Numakura

USHIGORO Bambina Shibuya Branch

うしごろバンビーナ渋谷店

  • Dogenzaka/Shinsen, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Hamburger Steak / Steak

佐藤 健Takeshi Sato

Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.

When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.

佐藤 健Takeshi Sato

Yakiniku & Sake USHIGORO Kan Ebisu Main Branch

焼肉と和酒 うしごろ 貫 恵比寿本店

  • Ebisu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Sake

中西 信二Shinji Nakanishi

Started a career as a chef working in Japanese restaurants.

Mr. Nakanishi started his career as a chef in his early 20s in a Japanese restaurant. In 2014, he entered Sangue, a company that continues to lead the Japanese BBQ industry, feeling the appeal of their cuisine and concepts that change established ideas in the industry. After working as a head chef, he took on the role of kitchen supervisor and has continued working in that position to this day.

中西 信二Shinji Nakanishi

Azabujuban Shimoi

麻布十番 しも井

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / General

直井 三千輝Michiteru Naoi

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

Toriyoshi Naka-Meguro

鳥よし 中目黒店

  • Nakameguro, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

山口 晶Akira Yamaguchi

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

Yakiniku USHIGORO Nishiazabu Main branch

焼肉うしごろ 西麻布本店

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

鳴海 博之Hiroyuki Narumi

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.  

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.

鳴海 博之Hiroyuki Narumi

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