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41 - 60 of 681 chefs

USHIHACHI Akihabara Branch

USHIHACHI 秋葉原店

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

Sushi Kappo Kinari

寿司割烹喜成

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

小森 和彦Kazuhiko Komori

Mr. Komori's excellent eye for ingredients, which shows his many years of experience, has earned him the respect of the industry

Mr. Komori was born in 1970 in Saitama. Influenced by his uncle running a sushi restaurant, he grew up familiar with cooking. He began training at Hachioji Hama Sushi and worked there for 18 years. During this time, he won the National Sushi Artisan Championship. After that, he worked successively at different restaurants, including Sushi Wa for 8 years, Tsukiji Otsubo for 3 years, Mitaka Sushi Kappo Fukumatsu for 7 years, and Sushi Komori for 3 years. He is currently working at Sushi Kappo Kinari, which opened in December 2021. With his keen judgment for ingredients that is supported by his many years of experience, he has gained the respect of customers and industry colleagues. 

小森 和彦Kazuhiko Komori

Yakiniku Ichiba Genkaya Meguro Branch

焼肉市場げんかや 目黒店

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

森 祐治Yuji Mori

Enjoy delicious flavors brought by the accumulation of diverse experiences. A skillful chef presents superb taste.

Mr. Mori was born in 1959 in Kumamoto. Moved to Tokyo, dreaming of launching his own restaurant. He trained in various genres such as Italian, French, sushi, sukiyaki, shabu-shabu, ramen, and soup curry. With those experiences, he is now working as a chef at Yakiniku Ichiba Genkaya. His dishes reflect the techniques and tastes of each genre, offering guests a wide range of culinary delights to enjoy.

森 祐治Yuji Mori

Asakusa GYUUNA Yadoki

浅草 GYUUNA やどき

  • Asakusa, Tokyo
  • Japanese,Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Gyutan (beef tongue)

松本 彪雅Hyoga Matsumoto

Mr. Matsumoto's goal is to make the restaurant a place where guests can experience the essence of Japanese spirit along with Asakusa's culture.

He has been demonstrating his skills as the head chef at Asakusa GYUUNA Yadoki, which opened on July 14, 2024. The restaurant's concept is "a restful space like an inn and authentic Japanese cuisine." He pursues heartwarming cuisine using traditional techniques and Japan's rich bounty to create a Japanese restaurant unique to Asakusa.

松本 彪雅Hyoga Matsumoto

PACE ITALIAN LOUNGE

PACE ITALIAN LOUNGE

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

瀬戸 恵多SETO KEITA

Became a chef before I knew it. My intuition tells me it was the best choice.

He was born in Miyagi Prefecture in 1985. He set his eyes on a cooking career while he was trying out for a wide variety of professions. His thought process going into his new culinary career was that, "It looked like an attractive career when I checked it out, and I thought it might be a great way to meet new people." These days he is constantly communicating with customers and always finding new and interesting things as he works on his menu. It seems his decision to cook professionally was indeed the right choice, and he works hard to delight customers with his food and customer service.

瀬戸 恵多SETO KEITA

Kimukatsu Ebisu Branch

キムカツ恵比寿店

  • Ebisu, Tokyo
  • Tonkatsu (fried pork cutlet),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tonkatsu (fried pork cutlet)

泉 慎介Shinsuke Izumi

Mr. Izumi wants to continue creating dishes that make everyone smile.

He was born in 1980 in Fukuoka. He loves cooking and decided to enter the culinary world. After working as a chef in Fukuoka, he had an opportunity to come to Tokyo. He honed his skills while working in various restaurants, gaining experience as a head chef and more. At Kimukatsu, he continues to showcase his remarkable talent.

泉 慎介Shinsuke Izumi

Tagoto Kouetsuho Keio Department Store Branch

田ごと 光悦舗 京王百貨店新宿店

  • Shinjuku West Exit/Tochomae, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

幣原 幸秀Yukihide Shidehara

Mr. Shidehara entered the world of Japanese and Kyoto cuisine out of a longing for a career as a chef.

He was born in 1968 in Tokyo. With a yearning to become a craftsman, he decided to become a chef, a more familiar artisan. He began his training at a kappo restaurant in Ginza. In 1990, he obtained a chef's license. After three years of training at Ginza's Ryotei restaurant "Kanetanaka," he was transferred to its Hong Kong branch in 1996, serving as sous chef. In 1998, he joined "Tagoto Koetsuho Keio Department Store Shinjuku," inspired by his desire to learn Kyoto cuisine at a well-established restaurant and the passion of the manager at the time. In 2017, he became the head chef of the restaurant.

幣原 幸秀Yukihide Shidehara

Tsumuguito

つむぐいと

  • Nishi-Azabu, Tokyo
  • Japanese,Japanese / Fugu (blowfish) / Wine / Kaiseki (traditional multi-course meal)

濱根 健太郎Kentaro Hamane

Exploring Japan's finest fish delicacies, Mr. Hamane fascinates diners with blissful courses of pufferfish & blackthroat seaperch.

He was born in 1974 in Chiba. The Head chef of Tsumuguito. He studied at a kappo restaurant for many years and obtained a fugu chef's license. After gaining further experience at a Japanese restaurant in a foreign hotel in Tokyo, he worked as a chef at a restaurant combining Japanese and Western cuisine. While working as a private chef for celebrities in appreciation of his skills, he had the opportunity to learn the taste of the long-established pufferfish restaurant Yamadaya and explore blackthroat seaperch cuisine. He assumed his current position in August 2024, when the restaurant opened. He offers the finest in high-end seafood delicacies with honesty and integrity in his work.

濱根 健太郎Kentaro Hamane

GINZA FUJIMARU

GINZA FUJIMARU

  • Ginza, Tokyo
  • French,Italian/French

藤丸 貴成Takanari Fujimaru

Mr. Fujimaru wants guests to experience the performance in front of their eyes with all their senses.

He has been the head chef since the opening of GINZA FUJIMARU in 2019. He adds GINZA FUJIMARU's unique essence to each dish and expresses the inheritance of French culinary culture and respect for the ingredients. Every day, he cooks with the hope that his customers will enjoy the splendor and beauty of the ingredients and the harmony of ingredients from Japan, France, and other parts of the world.

藤丸 貴成Takanari Fujimaru

Yakiniku Motoyama Ebisu Branch

焼肉もとやま 恵比寿店

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

渡部 一彦Kazuhiko Watanabe

Enjoy carefully selected Kobe beef.

Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.

渡部 一彦Kazuhiko Watanabe

Nishiazabu Serendipity

西麻布Serendipity

  • Nishi-Azabu, Tokyo
  • Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky

廣瀬 剛Go Hirose

As a bartender, Mr. Hirose makes the drink that the guest wants.

He began his career in the hotel industry, working as a hotelier at a prestigious hotel. With a passion for the service industry and an interest in making drinks, he became a bartender, and over the next ten years, he developed his expertise. He is currently in charge of Nishiazabu Serendipity, which opened in December 2021.

廣瀬 剛Go Hirose

Syunsai Adachi

旬菜あだち

  • Nishi-Azabu, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

安達 正幸Masayuki Adachi

The experience of helping a friend to cook has blossomed Mr. Adachi's talent as a chef.

He was born in 1962 in Yamagata. Having experienced a part-time job at a friend's restaurant, he was fascinated by his first encounter with the world of cooking and decided to become a chef. Then, he entered a Japanese restaurant in Nihonbashi, Tokyo, and began his career in earnest. After that, he continued to study at various restaurants, devoting only to Japanese cuisine. In 1999, he opened Syunsai Adachi in its current location as owner and head chef.

安達 正幸Masayuki Adachi

ENOTECA PIZZERIA KAGURAZAKA STAGIONE

エノテカピッツェリア 神楽坂スタジオーネ

  • Kagurazaka, Tokyo
  • Italian,Italian/French / Italian / Pasta / Pizza

黒澤明弘Akihiro Kurosawa

Enjoy traditional and innovative Italian cuisine.

Mr. Kurosawa was born in 1967 in Yokohama, Kanagawa. At 19, he decided to become an Italian chef after being fascinated by the olive oil he encountered at a bistro where he worked part-time. He trained for a total of two years in Italy, mainly in the Veneto region, and worked as a head chef at several famous restaurants in Tokyo. Please enjoy the traditional and innovative Italian cuisine, staying true to the fundamentals.

黒澤明弘Akihiro Kurosawa

Sushi Nakao

鮨なか尾

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

中尾 康高 Yasutaka Nakao

Mr. Nakao makes sushi using his own unique philosophy and style.

He was born in 1970 in Osaka. Since childhood, he has been dexterous with his hands and likes to make things. After gaining about five years of experience at his first apprenticeship, he visited sushi restaurants in Ginza, Kagurazaka, Aoyama, and other places, where he learned different working methods and ideas. As he continued training, he gradually dreamed of owning his restaurant. In 2020, he opened Sushi Nakao.

中尾 康高 Yasutaka Nakao

Kinfuku Sakaba

金福酒場

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Oden

MYO MINTHANTMyo Minthant

Dedicated to cooking. The authentic taste is born from years of experience.

Mr. Myo Minthant was born in 1987 in Myanmar. He became familiar with cooking at an early age and defected to Japan in 2008 after graduating from university in Myanmar. Having worked in this foreign country, he started his culinary career, gaining 16 years of experience at a yakiniku restaurant and 8 years at a Chinese restaurant. After years of study, he became the manager and head chef of Kinfuku Sakaba in November 2024. He offers authentic flavors and warm hospitality, putting the skill and passion he has cultivated into each dish.

MYO MINTHANTMyo Minthant

Wafuu-dokoro Usagi

和風処 うさぎ

  • Asakusa, Tokyo
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake

母良田 良平Ryohei Horota

Mr. Horota offers various unique Japanese cuisines, from the traditional to the extraordinary.

He was born in 1988 in Aomori and has worked as a chef at restaurants in his hometown and Tokyo. His repertoire is diverse, having experience not only in his main field of Japanese cuisine but also in Teppanyaki (iron griddle grilling), Chinese cuisine, and sushi. At Usagi, he offers a menu that mixes Japanese cuisine with various other elements. From simple, classic Japanese cuisine that maximizes ingredients to more innovative dishes that incorporate genre-defying ideas, he delights diners with a wide variety of unique dishes.

母良田 良平Ryohei Horota

Musshu Mizuki

夢酒みずき

  • Ginza, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu

梅村 孝利Takatoshi Umemura

Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.

He was born in 1976 in Saitama. His family owned a restaurant, and he grew up watching his father, a chef, at work, and naturally wanted to become a chef. He trained at a Japanese restaurant in Tokyo and obtained a chef's license. He also obtained a Fugu (blowfish) chef's license from the Tokyo Metropolitan Government. In 2008, he was fortunate enough to be invited to join MIKI CO. After working at affiliated restaurants in Yurakucho and Ikebukuro, he has been the head chef at Musshu Mizuki since 2012.

梅村 孝利Takatoshi Umemura

Yakiniku Saigyu Shibuya branch

焼肉 最牛 渋谷店

  • Shibuya Center-Gai/Koen-Dori, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

夏森 威Takeshi Natsumori

Mr. Natsumori provides carefully selected meat, with the first priority being to please his guests.

He was born in 1978 in China. He was originally interested in cooking and naturally started his career as a chef. After accumulating about 5 years of experience at the famous yakiniku restaurant Jojoen and around 10 years of experience at Japanese restaurants, he is currently showing his skills as the head chef and manager at Yakiniku Saigyu Shibuya branch. With the belief that "the greatest joy for a chef is to see their customers delighted," he continues to hone his skills and provide delicious meat to his customers.

夏森 威Takeshi Natsumori

Yasuda Shokudo

安田食堂

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop

安田 愛里Airi Yasuda

Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.

She was born in 1999 in Kanagawa. She says her turning point came when she reconsidered her thoughts on food following the coronavirus pandemic. "I want my father, who eats out a lot, to enjoy dishes that take care of his body." "I want to utilize the wonderful plates that my mother collected as a hobby." Through the period of self-restraint, she changed ways of thinking about food, which had been a part of her daily life without thinking about it. As she valued daily food, her passion for food in people's lives grew stronger. The reputation of the dishes shown on social networking sites also encouraged the launch of Yasuda Shokudo.

安田 愛里Airi Yasuda

BEEF KITCHEN STAND APA Hotel Kabukicho Tower Branch

ビーフキッチンスタンド アパホテル歌舞伎町タワー店

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Bar,Italian/French / General / Steak / Shoyu Ramen (soy sauce ramen)

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