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541 - 560 of 665 chefs

Trattoria 522

TRATTORIA 522

  • Yoyogi-Uehara, Tokyo
  • Italian,Italian/French / Italian / Wine

清水 真樹SHIMIZU MASAKI

Wanting to become an artisan from a young age, he has taken his place in the world of cuisine

He pursued the world of cuisine because he loved eating as a child and had dreamed of being an artisan ever since he was young. He also gained a strong interest in cooking through his mother who was a very good cook. He opened his own restaurant in 2000 after training at Chinzanso and the restaurant Rezzo in Kyodo. He continues to provide fastidiously prepared cuisine with choice ingredients; yet, you can still visit Trattoria 522 as an everyday restaurant.

清水 真樹SHIMIZU MASAKI

MOELLEUSE

モワルーズ

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

田中 義和TANAKA YOSHIKAZU

The Chef's Recommendations

With a respect to tradition, the chef cooks French dishes cheerfully

Born on November 16, 1976 in Kanazawa, the chef went to "Kanazawa New Grand Hotel" where he works for two years after graduating from a local culinary school. After working at several restaurants for three years in the city's outskirts, the chef goes to study in France. In France, the chef works in Paris, Bordeaux and five to six other places for three and a half years. Before coming back to Japan, he spends half a year in England. Back in Japan, the chef works at various French restaurants and bakeries before moving to Tokyo where he starts working as head chef in a number of restaurants. In 2010, he opened his own restaurant, "MOELLEUSE."

田中 義和TANAKA YOSHIKAZU

Bijindori

美神鶏

  • Ebisu, Tokyo
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)

小柳 賢一郎KOYANAGI KENICHIRO

Enjoy dishes waterboiled to perfection, served by a head chef from Kyushu

He was born in 1968 in Nagasaki Prefecture. He was deeply moved by the exceptional food served to him at the Japanese-style restaurant of an acquaintance, which set him on the path to becoming a chef. He polished his skills at a number of restaurants all over Nagasaki and Tokyo, before working at Fried Giblet & Giblet Stew Specialists - Koganeya in 2006. After 10 years of experience, he opened a new store in the franchise, Bijindori and is now the head chef.

小柳 賢一郎KOYANAGI KENICHIRO

Hishinuma - Japanese cuisine

日本料理 菱沼

  • Roppongi, Tokyo
  • Kaiseki (course menu),Japanese / Suppon (soft-shelled turtle) / Wine / Fugu (blowfish)

菱沼 孝之HISHINUMA TAKAYUKI

30 years after opening his restaurant, he opens up the world of Japanese cuisine with his own unique sensibility

Born in Kawagoe, Saitama in 1956, he was charmed by the way Japanese cuisine reflects the seasons, which inspired him to pursue becoming a chef. After graduating from the Kagawa College of Culinary and Confectionary Arts, he trained at a number of Japanese restaurants in Tokyo, such as Tsurunoya in Ginza, and then went on to open Nihon ryori Hishinuma in Mita, Minato in 1985. Then in 2005, he moved to Roppongi, Minato. Over the course of 20 years, he has proposed new ways to pair wine as well as rice to suitable dishes, and continues to do so now. He has obtained stars for 8 consecutive years ever since the Michelin Guide to Tokyo was launched. Also, he is passionate about having a good diet, and is active in publishing books and delivering talks as well.

菱沼 孝之HISHINUMA TAKAYUKI

La Coccola

La coccola (外苑前 イタリアン ラコッコラ)

  • Harajuku/Meiji-Jingumae, Tokyo
  • Italian,Italian/French / Italian / Pizza / General

園田 洋平SONODAYOHEI

Distinctive, constantly innovative Italian cuisine.

After graduating from culinary school, he first spent time at Piatt in Funabashi, then at Granata, and at ASO, followed by further training at a Japanese restaurant and a dining bar. Widening the breadth of cuisine, in 2010 he opened La coccola to establish his own cuisine.

園田 洋平SONODAYOHEI

Akashi

明石

  • Shinjuku-Sanchome, Tokyo
  • Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood

矢向 剛YAKO TAKESHI

Demonstrating the knowledge and techniques built up over three generations

Mr. Yakou's grandfather was a maker of tempura who opened an establishment in Ginza named "Naruto", this name being linked to his birthplace, Awaji Island. His father, Yoshio Yakou, struck out on his own, leaving "Naruto" and establishing in 1962 his own restaurant named "Akashi". This name was a reference to being on the opposite side of the Naruto Strait. Having grown up watching this family, Mr. Yakou felt he wanted to become a chef, so he trained with his father to develop his skills. He has reached such a high level of mastery in the preparation of pufferfish that he currently serves as an examiner for the licensing of pufferfish chefs.

矢向 剛YAKO TAKESHI

YAMAGATA San-Dan-Delo

ヤマガタ サンダンデロ

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

土田 学TSUCHIDA MANABU

The Chef's Recommendations

My career started when I met my mentor, chef Masayuki Okuda at a job interview for a hotel.

Born in 1975, in Yamagata. It was only natural for him, as a food-lover since childhood, to enter the restaurant industry after high school. Based on a newspaper ad, he applied for a position at the Tsuruoka Washington Hotel, where he met his mentor, chef Masayuki Okuda. After working in a restaurant in Akita, he received an offer from Mr. Okuda to work for "Al Checciano", which he accepted. He moved to Tokyo in 2010, and after participating in the opening of several restaurants, he became the chef at"YAMAGATA San-Dan-Delo".

土田 学TSUCHIDA MANABU

CHASECO

CHASECO

  • Dogenzaka/Shinsen, Tokyo
  • Italian,Italian/French / General / Italian

齋藤 尚道SAITO NAOMICHI

Bringing the sensibilities he gained from his experiences in and around Italy.

Opened Le Petite Tonneau in 2001 in Kudanshita.

齋藤 尚道SAITO NAOMICHI

Arroceria Sal y Amor

アロセリア サル イ アモール

  • Daikanyama, Tokyo
  • Spanish/Mediterranean,Global/International / Western Homemade Meal / Spanish / Wine

宮崎 健太MIYAZAKI KENTA

A fateful encounter during a five-year stay in Madrid…

He was born in Kochi prefecture in 1981. After graduating from culinary school, he started his career with a role in a Japanese restaurant. He decided to shift his focus after motivation from a special feature on Spain that he read in a magazine, and went to Spain when he was 22. He trained at various places such as Castile and Leon, and spent five years at the Arroceria "Mano a Mano" in Madrid. He returned to Japan when he was 29. In September 2012, he opened "Arroceria Sal y Amor" together with Mr. Victor Garcia, whom he met in Madrid, as a co-owner.

宮崎 健太MIYAZAKI KENTA

Shimagohan Kokoro Hokkori Okinawa Meshi

島ごはん こころほっこり沖縄めし

  • Nishi-Kasai/Kasai, Tokyo
  • Izakaya (Japanese tavern),Taverns / Okinawa Cuisine / General / General

東 尚亮AZUMA NAOAKI

A chef fascinated by Okinawan people, culture, and cuisine

He started work in a compeletely different industry, but came to have a vague longing for Okinawa. This love for Okinawa drove him to join an Okinawan restaurant. Surrounded by Okinawan staff, he learned everything including culture and language from the basics. Currently, he is the chef at Shimagohan Kokoro Hokkori Okinawa Meshi, and brings "true attraction of Okinawa and reliable Okinawan taste" to customers carefully. Among his many dreams, he says, the dream that is closest to coming true is "to open a second store."

東 尚亮AZUMA NAOAKI

Kokera

こけら

  • Shimokitazawa, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

渡邊 兼二朗WATANABE KENJIRO

I had a fascination with the hospitality industry and I always hoped to have my own place!

My first job working in the hospitality industry was at an izakaya. While I was working there, I became very interested in the industry and I began to think about starting up my own place. From that time on, all of my attention went into learning how to cook. The izakaya that I worked at focused mainly on seafood based cuisine, which meant that I gained a lot of knowledge and tricks about cooking with fish. People say that my knowledge of fish is on a different level to others.

渡邊 兼二朗WATANABE KENJIRO

Yakitori Tori Ryori Toritatsu

焼き鳥・鶏料理・鳥辰

  • Shinjuku West Exit/Tochomae, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / General / Kushiyaki (grilled skewers)

吉川 公一YOSHIKAWA KOICHI

With food hygiene his top priority, he is a chef who appraises his fresh ingredients

Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."

吉川 公一YOSHIKAWA KOICHI

Tsukiji Fukutake Main Branch

築地 ふく竹 本店

  • Tsukiji, Tokyo
  • Izakaya (Japanese tavern),Taverns / Motsu Nabe (offal hot pot) / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

市ノ川 大輔Daisuke Ichinokawa

Bringing different cuisines to life

He got his start serving up Western-style cuisine, but he was drawn by the allure of traditional Japanese dishes, and has been working at the Japanese-style "Tsukiji Fukutake Main Shop" for seven years.

市ノ川 大輔Daisuke Ichinokawa

Sardegna Kateiryori Tharros

サルデーニャ家庭料理 タロス(Tharros)

  • Dogenzaka/Shinsen, Tokyo
  • Italian,Italian/French / Italian / Wine / Others

伊藤 孝司ITO KOJI

A chef with a wealth of experience whose genius was recognised by Chef Baba

Koji Itou was born in Saitama prefecture in 1976. His part-time job at university led him into the world of cooking. In 2002, he went to Italy and honed his skills at the famous restaurants of Emilia-Romagna and Piedmont. He returned to Japan in 2005, and worked for 2 years at Taverna Messina in Jiyugaoka. After that, he worked for 4 years at an Italian restaurant in Hiroshima before coming to Tharros in 2012. In the spring of 2014, leadership of the kitchen was handed over to him by Chef Baba. Chef Itou hopes that just as before, he wants to make the unique food culture and atmosphere of Sardinia more widely known.

伊藤 孝司ITO KOJI

Bardigo

BARDIGO(バルディゴ)

  • Hatchobori, Tokyo
  • Dining Bar,Dining bar / Italian / Pasta / Pizza

岩瀬 健志Takeshi Iwase

Enchanted by cooking with simple ingredients

After graduating from a vocational school, he trained at various hotels and restaurants before meeting Chef Hidaka of Acqua Pazza, who inspired him to switch to Italian cooking. Three years later, he is now left to himself in the kitchen.

岩瀬 健志Takeshi Iwase

Sumiyaki Hormone Ikedaya

炭焼ホルモン 池田屋

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

池田 歓弘IKEDA YOSHIHIRO

He's moved by his customers complimenting on his food

Born in 1980, in Ibaraki prefecture, the owner feels happy when he sees his customers smile and compliment on his food. This happiness set him to pursue the career of cooking. Thinking of his customers, lead him to use healthy ingredients. Everyday he keeps challenging conventional cooking methods with a frontier spirit. The reason he's loved by his frequenters is because they feel his eager spirit.

池田 歓弘IKEDA YOSHIHIRO

Arcana Tokyo

アルカナ東京

  • Marunouchi, Tokyo
  • French,Italian/French / French / Cake / Wine

飯野 昭人IINO AKIHITO

A chef pursuing the art of cooking with the determination of a master craftsman after a visit to France

Born in Fukushima prefecture in 1983, this chef has always loved making things and aspired to be a chef since a young age. After graduating school and spending some time in another industry, he started working at a french restaurant in Hayama at the age of 19 through an introduction from a friend. There, he studied cooking basics for 4 years. Later he travelled to France where he trained in Normandy, Ile De France, and Cote d'Azur for 5 years, experiencing authentic French cuisine. He returned to Japan in 2011 to work in Benoit in Aoyama, and joined Arukana Tokyo KARATO in 2013.

飯野 昭人IINO AKIHITO

Ristorante Hamazaki

リストランテ 濱崎

  • Omotesando/Aoyama, Tokyo
  • Italian,Italian/French / Italian / Seafood / Wine

濱崎 龍一HAMASAKI RYUICHI

The Chef's Recommendations

Enchanted by Italian cuisine that draws out the inherent flavors of the raw ingredients

Originally from Kagoshima Prefecture, he graduated from a culinary school in Osaka before moving to Tokyo. After studying at various restaurants such as Basta Pasta, he went to Italy to learn authentic techniques. After working in Mantua and Florence, and trying more and more of the food in different restaurants, he returned to Japan to work at Ristorante Yamazaki. Afterwards, in 2001, he struck out on his own to open Ristorante Hamazaki.

濱崎 龍一HAMASAKI RYUICHI

Bistro and Wine Frenchies

ビストロアンドワイン FRENCHIES フレンチーズ

  • Ningyocho/Kodenmacho, Tokyo
  • French,Italian/French / French / Wine

小川 浩之OGAWA HIROYUKI

Doing part time work as a student inspired me to enter the world of cuisine

I was born in Tokyo during June 1975, and set my heart on entering the world of cuisine after taking on part time work at a restaurant during my university days. After gaining experience at various restaurants I became a chef at FRENCHIES. As a restaurant where you can casually savor delicious food and wine, we offer a broad menu that is well-matched to the taste of the wines.

小川 浩之OGAWA HIROYUKI

Chef's

シェフス(CHEF'S)

  • Shinjuku-Gyoen, Tokyo
  • Shanghai,Chinese / General / Shanghai / Wine

南 俊郎MINAMI TOSHIRO

Inspired by the flavor of "Chef's", a young talent asked to be taught

Minami was born in Tokushima Prefecture in 1983. After graduating from university, he studied Chinese cuisine at Tsuji Culinary Institute. Afterwards, he apprenticed at "Kuushin", a famous restaurant in Osaka . At the age of 26, attracted by its simple yet delicious food, he began working at Chef's. At the time it was called "Renge", and he gained experience under the restaurant's owner Eishun Nishioka. After two years he became the restaurant's head chef. While holding on to the traditional flavors of this famous establishment, he continues to strive in earnest to discover new flavors.

南 俊郎MINAMI TOSHIRO

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