Tokyo Chef search result : Page 3

Roppongi Kicko 六本木　亀甲 Roppongi, Tokyo Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)

笠井　知道Tomomichi Kasai

More than 35 years of experience in Japanese cuisine. Mr. Kasai demonstrates the skills that have fascinated food connoisseurs worldwide in Roppongi.

He was born in 1969 in Hokkaido. The owner of Roppongi Kicko. After graduating from a culinary school in Osaka, he studied at a kappo (Japanese cooking) restaurant in Osaka's Minami district and a sushi restaurant in the Kita district. For about 20 years, from age 30, he worked in Japanese restaurants in luxury hotels abroad. Served Japanese cuisine to guests in Asian cities such as Shanghai, Hong Kong, and Guangzhou. After returning to Japan in 2020, he worked at a Sushi restaurant in Naha, Okinawa, before taking his current position in Tokyo in 2023. Based on the skills and sense honed in food capitals in Japan and abroad, he delivers the best of Sushi and Japanese cuisine with his sincere work.

笠井　知道Tomomichi Kasai

Western Restaurant Ginza Grill Cardinal 洋食屋銀座グリルカーディナル Oshiage, Tokyo General,Western / Hamburger Steak / Omurice (omelet rice) / Western Sosaku (creative cuisine)

田中　俊行Toshiyuki Tanaka

Mr. Tanaka decided to become a chef, longing after the flavor of the omelet filled with fried rice that he ate at a shop in the neighborhood.

Mr. Tanaka was born in 1971 in Osaka. He was captivated by the taste of the omelet rice he had at his favorite restaurant nearby when he lived alone. To make his dream of making cuisine at Western restaurants come true, he proceeded to the world of cooking. He studied and polished his skills at Gensen Yoshoku Sakurai, a Western restaurant in Ueno-Hirokoji. In 2015 he began working at Western Restaurant Ginza Grill Cardinal. He currently works there as head chef, trying every day to ensure that his food makes many people smile.

田中　俊行Toshiyuki Tanaka

Yamato Ryori Tsukiji Ihachi Nigou 倭料理　築地伊八　弐號 Tsukiji, Tokyo Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Sushi / Steak

岩本　隆嗣Takashi Iwamoto

Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.

He was born in 1972 in Hyogo. From an early age, he was exposed to the world of food at his uncle's sushi restaurant, and this environment nurtured his passion for cooking. He developed his skills at Kyoto's famous restaurant Kitcho and in Kobe, acquiring a delicate sense of taste as well. As he gained experience, he also learned to value the emotions and stories behind the food. Later, he decided to join the current restaurant because he shared the passion and enthusiasm of the owner. Currently, he is demonstrating his skills fully at Tsukiji Ihachi Nigou.

岩本　隆嗣Takashi Iwamoto

Ryoriya MOTO 料理屋 MOTO Nishi-Azabu, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

山本　博之Hiroyuki Yamamoto

Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.

He was born in 1975 in Tokyo. He has been honing his skills and sensibilities in the world of chefs since his early 20s. After gaining experience as a chef at traditional Japanese restaurants in Kyoto, Osaka, and Tokyo, he became independent. Currently, he is actively working as the owner and chef at "Ryoriya MOTO" located in Nishi-Azabu, Minato-ku.

山本　博之Hiroyuki Yamamoto

Unagimae Etou 鰻前えとう Kamata, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Sake

衛藤　進一Shinichi Etou

Mr. Etou is introducing a new style of "Unagimae" that offers seasonal delicacies and eel in Kamata.

He was born in 1975 in Tokyo. The owner of Unagimae Etou. As a child, he was delighted by the food he cooked for his family, which inspired him to pursue a career in food. He trained for 11 years at the Shinjuku Isetan branch of Tokyo Kitcho, where he mastered the art of authentic Japanese cuisine. In 2005, he established his own restaurant, Japanese Cuisine Etou, in Musashi-Koyama and moved to Kamata in 2017. He has grown the restaurant to become a favorite in the local community. In September 2024, he took on a new challenge and renewed the restaurant's name and menu. He entertains a wide range of guests with a chic "unagimae" style, where seasonal appetizers are served before the eel.

衛藤　進一Shinichi Etou

OSushiawase Sushi Horikawa おすしあわせ　鮨ほり川 Asakusa, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

堀川　恭平Kyouhei Horikawa

Mr. Horikawa is a Sushi chef who has studied at many long-established and famous restaurants in Tokyo.

He was born in 1978 in Chiba. At age 20, he knocked on the door of Sushi Kanpachi and experienced seven years of working as an apprentice. Since then, he has worked as a sushi chef at various sushi restaurants in Tokyo, not only the famous Sushi Fukuju in Ginza but also at Akasaka, Roppongi, and Shinjuku. After becoming independent, he opened Sushi Horikawa in Asakusa.

堀川　恭平Kyouhei Horikawa

Sushi Akazu Kanayama 鮨　赤酢　かなやま Shinjuku West Exit/Tochomae, Tokyo Sushi,Japanese

久保田　信也Shinya Kubota

A sushi restaurant pursuing authentic Edo-style sushi.

Mr. Kubota was born in 1977 in Kanagawa. After graduating high school, he attended culinary school and discovered the joy of cooking. After graduating there, he trained for five years at a sushi restaurant in Kanagawa and then moved to Tokyo. He sharpened his skills at a sushi restaurant in Ebisu before moving to Ginza, where he worked later. Due to the impact of COVID-19, he temporarily left Tokyo, but now he is showing his talents again as a head chef in a new restaurant in Shinjuku.

久保田　信也Shinya Kubota

Chinese Cuisine Chikuen 中国料理　竹園 Kinshicho/Sumiyoshi, Tokyo Chinese,Chinese

増井　久Hisashi Masui

Presenting Chinese cuisine crafted through accumulated techniques and delicate attention.

Mr. Masui was born in 1977 in Miyagi Prefecture. While growing up in Tohoku, a region known as a gourmet treasure trove, he was exposed to a wide variety of ingredients and aspired to pursue a career in food. He began his real training in 2001 at a Chinese restaurant in the Sendai Kokusai Hotel. Then he assumed his current position after serving as the head chef of Chinese Cuisine Chikuen at the Shibuya Tobu Hotel in 2018. He handmakes many of the ingredients defining the flavors of Chinese cooking, including fragrant oils like scallion oil along with XO sauce and chicken paitan soup. A truly talented chef, he treats guests to complex yet unified dishes of brilliant flavors and rich color.

増井　久Hisashi Masui

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

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 Yamato Coredo Nihonbashi Branch 焼肉やまと　コレド日本橋店 Nihonbashi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine

マウ　ゾウモオZoumoo Mau

After experiencing various genres such as Japanese and Italian cuisine, Mr. Mau joined Yakiniku Yamato.

He was born in Myanmar. After coming to Japan in 1995, he worked in a Japanese restaurant and learned about Japanese life and culture. In 2005, he worked as a head chef at a Japanese restaurant near Yoyogi Station. In 2011, he worked at a restaurant in Akasaka for about three years to study Italian cuisine. In 2018, he moved to a high-end Yakiniku restaurant in Ginza. Then, he also worked as head chef at a restaurant specializing in Kobe Beef. In 2022, he joined the Yakiniku Yamato Coredo Nihonbashi Branch, where he currently works.

マウ　ゾウモオZoumoo Mau

KARAOKE HUNDRED Ikebukuro Nisiguchi Branch KARAOKE HUNDRED　池袋西口店 Ikebukuro West Exit, Tokyo Dining Bar,Dining bar / Pasta / Chahan (fried rice) / Beer

泉岡裕吏Yuuri Izuoka

Mr. Izuoka came to the store once and felt it was life-changing.

He comes to the store once, feels it will change his life, and decides to join the company. KARAOKE HUNDRED is a casual karaoke bar located in the heart of Ikebukuro with a warm atmosphere. It offers a thoroughly comfortable space and original cocktails while providing the highest-quality audio equipment.

泉岡裕吏Yuuri Izuoka

Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch 串かつ酒場　ひろかつ　上野アメ横店 Ueno, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian cuisine.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.

小俣　卓也Takuya Omata

Yakiniku Horumon Uedaya Ryogoku Kiyosumi-dori Branch 焼肉ホルモン上田屋　両国清澄通り店 Ryogoku/Kikugawa, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Manjuen 萬壽苑 Suidobashi, Tokyo Cantonese,Chinese / Cantonese

大田　気流甫Kerupu Ota

Mr. Ota serves captivating Cantonese with expert skill and the use of spices.

He was born in 1969. The head chef of Manjuen. Impressed by the authentic Chinese food in Hong Kong, he went on to eat all kinds of high-end Chinese food in Japan, then decided to become a professional chef, hoping to create beautiful and delicious food. He honed his skills for many years under the Hong Kong-born head chef at Manjuen at the Hotel Grand Palace in Kudanshita and later became the head chef there. After the hotel closed, he took over the restaurant's name and opened the current restaurant in Suidobashi in 2021. Since then, he has been presenting various delicacies with his matured technique and taste.

大田　気流甫Kerupu Ota

Yakiniku Ishigakijima Misakigyu Akasaka Branch 焼肉石垣島美崎牛　赤坂店 Akasaka, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

阿次富　洋貴Hirotaka Ajitomi

Presenting the charm of "Misaki Beef" in Akasaka.

Mr. Ajitomi was born in 1975 in Okinawa. Since the opening of Misaki Beef Honten Co., Ltd. and the launch of the brand, he has worked to develop the Misaki Beef brand. Having experience as a chef and in in-store meat sales and wholesale, he has conveyed the appeal of "Misaki Beef" from various angles. Currently, he is working as a chef at Yakiniku Isigakijima Misakigyu Akasaka branch, spreading the charm of "Misaki Beef" from a corner of Akasaka.

阿次富　洋貴Hirotaka Ajitomi

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

Seiryu Unagi Tsukishima Todai Akamon-mae Branch 清流うなぎ月島　東大赤門前店 Hongo, Tokyo Unagi (eel),Japanese

宝田　祐一Yuichi Takarada

Bringing eel dishes closer to customers regardless of their generation or gender.

Mr. Takarada was born in 1984 in Nagano Prefecture. Since 23, he has learned everything from store management to cooking at major chains and Japanese yam restaurants. After that, he gained experience developing dishes and business development for the popular public using mainly Japanese cuisine and chicken. He currently works at Seiryu Unagi Tsukishima. As a popular eel restaurant where people of all ages, both men and women, can enjoy eel dishes casually, he is pursuing the development of menus and the creation of restaurant space daily.

宝田　祐一Yuichi Takarada

KOBE BEEF STEAK PANDORA TAKUMI 神戸牛ステーキ　パンドラ匠 Shinjuku West Exit/Tochomae, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak

境　勇真Hidekazu Minami

Master teppanyaki chef with over 40 years of experience brings the taste of ingredients to the pinnacle.

Mr. Minami was born in 1960 in Tokyo. He started his career as a chef at a Western-style restaurant in Tokyo. Encountered Teppanyaki (iron griddle grilling) in his 20s, he was drawn to the cooking method that maximizes the natural flavors of the ingredients. After serving as the head chef at a teppanyaki restaurant in Ikebukuro, at the age of 34, he had the opportunity to join the renowned restaurant PANDORA in Nishi-shinjuku and was actively working there. In November 2017, with the opening of the second branch PANDORA TAKUMI, he assumed the head chef position. While showcasing his seasoned culinary skills, he delivers the finest flavors to guests from both domestic and international backgrounds. His warm hospitality is also highly praised.

境　勇真Hidekazu Minami

Satsumaya Tonton Harajuku さつまやとんとん　原宿 Harajuku/Meiji-Jingumae, Tokyo Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / Shabu-shabu (boiled meat slices) / Shochu

川野　紀之Noriyuki Kawano

Mr. Kawano cooks up Satsuma's "umakamon"(delicious food) with Kagoshima's best ingredients and his skilled techniques.

He was born in 1972 in Kagoshima. As a child, he had many opportunities to cook for his family and found satisfaction in the smiles and joy he brought to their faces through food. After graduating from high school with a degree in culinary arts, he worked in Fukuoka, Kagoshima, and Osaka, where he experienced mainly Japanese cuisine but also Chinese and Western dishes. In 2002, he moved to Tokyo and participated in establishing the current restaurant. Since then, he has led the kitchen as head chef, always pursuing new ways to enjoy food, including creating the masterpiece "Kuroton" when the restaurant was renovated in 2022. He is also known for his elegant hospitality

川野　紀之Noriyuki Kawano

Restaurant ranking

Browsing history

Roppongi Kicko

More than 35 years of experience in Japanese cuisine. Mr. Kasai demonstrates the skills that have fascinated food connoisseurs worldwide in Roppongi.

Western Restaurant Ginza Grill Cardinal

Mr. Tanaka decided to become a chef, longing after the flavor of the omelet filled with fried rice that he ate at a shop in the neighborhood.

Yamato Ryori Tsukiji Ihachi Nigou

Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.

Ryoriya MOTO

Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.

Unagimae Etou

Mr. Etou is introducing a new style of "Unagimae" that offers seasonal delicacies and eel in Kamata.

OSushiawase Sushi Horikawa

Mr. Horikawa is a Sushi chef who has studied at many long-established and famous restaurants in Tokyo.

Sushi Akazu Kanayama

A sushi restaurant pursuing authentic Edo-style sushi.

Chinese Cuisine Chikuen

Presenting Chinese cuisine crafted through accumulated techniques and delicate attention.

Yasuda Shokudo

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

Musshu Mizuki

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

Yakiniku Yamato Coredo Nihonbashi Branch

After experiencing various genres such as Japanese and Italian cuisine, Mr. Mau joined Yakiniku Yamato.

KARAOKE HUNDRED Ikebukuro Nisiguchi Branch

Mr. Izuoka came to the store once and felt it was life-changing.

Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch

Trained at various types of restaurants, including Japanese and Italian cuisine.

Yakiniku Horumon Uedaya Ryogoku Kiyosumi-dori Branch

Manjuen

Mr. Ota serves captivating Cantonese with expert skill and the use of spices.

Yakiniku Ishigakijima Misakigyu Akasaka Branch

Presenting the charm of "Misaki Beef" in Akasaka.

Syunsai Adachi

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

Seiryu Unagi Tsukishima Todai Akamon-mae Branch

Bringing eel dishes closer to customers regardless of their generation or gender.

KOBE BEEF STEAK PANDORA TAKUMI

Master teppanyaki chef with over 40 years of experience brings the taste of ingredients to the pinnacle.

Satsumaya Tonton Harajuku

Mr. Kawano cooks up Satsuma's "umakamon"(delicious food) with Kagoshima's best ingredients and his skilled techniques.