641 - 660 of 669 chefs
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Ristorante Honda
リストランテ ホンダ
- Gaienmae/Aoyama-Itchome, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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本多 哲也HONDA TETSUYA
The Chef's Recommendations -
Using Italian cooking methods, seasoned with the elements of Japanese and French culinary style, our chef makes uniquely original dishes
Born in 1968 in Odawara, Kanagawa Prefecture. After graduating from the Tokyo School of Culinary Arts, he built up his cooking experience at restaurants like Ristorante Tullio before travelling to France and Italy in 1997. After training at a number of fine establishments, like the three Michelin Star Antica Osteria del Ponte, he returned to Japan in 1999. He work as the assistant head chef at Ristorante Alporto, then he opened Ristorante Honda in 2004.
本多 哲也HONDA TETSUYA
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Tenshige
天茂
- Akasaka, Tokyo
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)
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高畑 粧由里TAKABATAKE SAYURI
The Chef's Recommendations -
She works to preserve the flavors of Tenshige
Born in 1964, a Tokyo native. She was working as a teacher at a combined middle and high school when at the age of 30 her father and predecessor, Tomio Kurashige, fell ill, and started helping him out in the evenings with the frying at Tenshige. After that, she resigned from the school in order to succeed her father, and began to study cooking in earnest. Roughly two and a half years later, under the careful guidance of her father, she became the head chef here at the age of 33.
高畑 粧由里TAKABATAKE SAYURI
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Ahill Ginza
ahill 銀座
- Ginza, Tokyo
- French,Italian/French / French / Western Teppanyaki (iron griddle grilling) / Hamburger Steak
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山中 昌昭YAMANAKA MASAAKI
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A dynamic expression of delicate French cooking with teppanyaki (Japanese hot plate) style cooking.
Born in 1979 in Osaka. While working part-time and chasing his dreams, he learned cooking by watching others and using the ingredients in his house. He would then share this cooking with his friends, and it was their positive reaction that led to him deciding upon a career in cooking. After working for eight years in an Italian restaurant, he started working at Ahill through the introduction of an acquaintance. He currently works as the head chef, using the dynamic teppanyaki style to produce delicate French food.
山中 昌昭YAMANAKA MASAAKI
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Restaurant Aida
レストラン 間
- Ebisu, Tokyo
- French,Italian/French / French / Wine
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表 成治OMOTE SEIJI
The Chef's Recommendations -
Created the now popular "Vegetable course" at [Bistro Aida], and opened his own restaurant
Born in Ishikawa, 1972. After graduating from culinary school, he began working at a local hotel to begin his career as a chef. At 25 years old he moved to Tokyo, and worked in a French restaurant, training 2 years in pastries and 3 years in cuisine. Later he learned the culinary arts at [Chez Matsuo], and worked as a head chef in restaurants in Tokyo and Yokohama. He has been part of [Restaurant Aida] from the start, and laid the groundwork for its fame with the currently popular "Vegetable course." In June 2012, his own restaurant [Aida] was opened.
表 成治OMOTE SEIJI
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Ristorante Il Bambinaccio
リストランテ イル バンビナッチョ
- Nishi-Azabu, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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福田 憲一FUKUDAKENICHI
The Chef's Recommendations -
We preserve the goodness of the traditional Italian dishes you've always loved
After gaining experience in Italian restaurants in Tokyo and Sapporo, he traveled to Italy at the age of 23. He trained in a variety of kitchens all over Rome, did a stint as head chef at Ristorante da Ruka in Venice, and returned to Japan at 26.
福田 憲一FUKUDAKENICHI
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Tonkatsu Muneta
とんかつ棟田
- Shimokitazawa, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet) / Beer / Highball
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棟田 良祐MUNETA RYOSUKE
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His specialties: pork cutlets and deepfrying both Western and Eastern
Born 1984 and coming from Tokyo, he's loved tonkatsu (deep-fried pork cutlets) from an early age. This love lead him to the world of cookery. He trained for six years at Tonkatsuden in Edogawa Ward, picking up the fundamentals. He persists in carefully selecting healthy, delicious, soft, grain-fed pork and gold medal-winning Koshihikari rice from Nita, Okuzumo, and Shimane. Serving up well-priced and filling portions of delicious food, he makes the joy of his customers the worth of his work.
棟田 良祐MUNETA RYOSUKE
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Uokin Main Store
魚金本店
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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郡司 健GUNJI TAKESHI
The Chef's Recommendations -
He has the qualification of a sake advisor and play an important role for serving excellent foods and drinks at the main store.
He was born in 1984 in Tochigi Prefecture. He worked part-time at Sumiyaki Noteri in Ikenoue, Tokyo, highly evaluated by celebrities as a superb restaurant for delicious yakitori. There he discovered the fun of cooking and entered the world of cuisine. Thereafter, he gained experience at an izakaya (pub) in Shibuya and finally joined Uokin Co., Ltd. First he worked at Uokin Store No.2 and now is responsible for the kitchen at the Uokin Main Store. He gained the qualification of sake advisor in 2010.
郡司 健GUNJI TAKESHI
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Mutsukari
六雁
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Shojin Ryori (Buddhist cuisine)
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秋山 能久AKIYAMA YOSHIHISA
The Chef's Recommendations -
Our stoic chef incorporates his life philosophy into every dish
A native of Ibaraki Prefecture, he moved to Tokyo after graduating from high school. He studied culinary arts at Tokyo Liberal Arts College's Kappo Suzuki restaurant and honed his skills for ten years. Afterwards, he undertook a stint at the restaurant "Gesshinkyo" and learned about vegetarian cuisine. In 2005, he became Mutsukari's head chef.
秋山 能久AKIYAMA YOSHIHISA
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Yoroniku
よろにく
- Omotesando/Aoyama, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / Others
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半田 智昭HANDA TOMOAKI
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Grown up among national brand stock products, I became a captive of meat before I knew it.
He was born in Iwate City in Iwate Prefecture. Growing up among nationally recognized products like Maezawa beef, Shorhorn beef, Iwanaka pork, and Platinum pork, he fell in love with meat ever since he can remember. He joined an Italian restaurant in Tokyo at the age of 22 and worked there for 5 years to learn how to deal with seafood. Then he experienced training in Kappo in the management of a specialty store for beef tongue. Next was a job in Yakiniku Jumbo Shinozaki Main Store and he later joined Yoroniku in 2007. In the innovative menu of Yoroniku, live the experience and ideas of Mr. Handa, a veteran of many different businesses.
半田 智昭HANDA TOMOAKI
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Shinjuku Kappo Nakajima
新宿割烹 中嶋
- Shinjuku-Sanchome, Tokyo
- Kaiseki (course menu),Japanese
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中嶋 貞治Sadaharu Nakajima
The Chef's Recommendations -
Shouldering the history of Japanese cooking and inheriting the legacy of first-class chefs.
Born in Tokyo in 1956. His grandfather worked as a first generation chef at Hoshigaoka, presided over by the famed artist Rosanjin Kitaoji, and in 1931 established Kappo Nakajima in Ginza. His father opened the independently-affiliated Shinjuku Kappo Nakajima, and Mr. Nakajima himself joined the shop in 1980 after training in Kyoto. Succeeding the culinary philosophy of his father, his grandfather and Rosanjin, he stands upon the fundamental traditions of Kansai (western Japanese) traditional cooking, all while exercising creativity in the development of new dishes. With his passion for food education, he has also taken on other roles such as the president of the Chojin ("superman") Chef's Club and is active across many fields.
中嶋 貞治Sadaharu Nakajima
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Akasaka Kitafuku
赤坂きた福
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / Crab / Kyoto Cuisine / Wine
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川崎真人KAWASAKI MASATO
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A Chef Who Handles Various Delicacies Such as Live Crab, Blowfish, and Chinese Softshell Turtle
Chef Kawasaki was born on January 24th, 1982 and is from Hokkaido. He studyied about store designs in high school, and wanting to eventually own his own store, he decided to become a chef. After graduating, he moved to Tokyo, where he first trained for five years at "Tsunahachi". With a desire to gain further experience, he trained for another five years at "Kyofuji". He then gained further experience at "Japanese Restaurant Ono Ginza" and a number of other stores with a desire to learn about wines. At its opening in November 2012, he entered "Akasaka Kitafuku", where he continues to work today.
川崎真人KAWASAKI MASATO
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Sushiya-no Uokin Ebisu Branch
鮨屋のうおきん 恵比寿店
- Ebisu, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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山本 徹YAMAMOTO TORU
The Chef's Recommendations -
He is the chief chef who plays an important role to support the kitchen at the Ebisu branch that can develop the potential of Uokin group.
He was born in 1965 in Yokohama City, Kanagawa Prefecture. He was influenced by cooking programs on TV and naturally became enchanted with cooking. At 15, he joined a Japanese restaurant in Tokyo and learned the basics of Japanese cuisine intensively for six years. Thereafter, he gained experience at a restaurant featuring Kushiyaki (spit-grilled dishes) and large plates and at a Japanese restaurant in Ebisu. Finally he joined Uokin Co., Ltd. in 2008. He refined his skills at the main store of the Uokin group and finally assumed position of chief chef at Sushiya-no Uokin Ebisu Branch.
山本 徹YAMAMOTO TORU
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Ostu
オストゥ（Ostu）
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Italian,Italian/French / Italian / Wine
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宮根 正人MIYANE MASATO
The Chef's Recommendations -
An unexpected 5 years in Piedmont guided him for the future
He was born in Saitama prefecture in 1974. After graduating from culinary school, he devoted himself to training at various Italian restaurants in Tokyo, such as the famous "Antonio," and then went to Italy. Most of his time there was spent in Barolo, Piedmont, at the restaurant "Locanda nel Borgo Antico" After returning to Japan, he opened "Ostu."
宮根 正人MIYANE MASATO
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Izakaya Umaimon Shinjuku Kabuki-cho
居酒屋うまいもん 新宿歌舞伎町
- Shinjuku East Exit/Kabukicho, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake / General
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齋藤 博重Hiroshige Saito
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Warmly receiving customers with a smile at Umaimon
He was born and raised in Fukushima, but left for Tokyo to train at a Japanese restaurant for 15 years before coming back to Fukushima to open Izakaya Umaimon at age 33. However, for a short while he relocated to Osaka, due to his shop being within the evacuation zone after the Great East Japan Earthquake of 2011. After that, because of his deep familiarity with Tokyo, he decided to set up shop in one of the city's lively downtown shopping districts, and in April of 2012 he opened up Izakaya Umaimon in the Kabukicho district of Shinjuku.
齋藤 博重Hiroshige Saito
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Akasaka Shisen Hanten
赤坂 四川飯店
- Nagatacho, Tokyo
- Szechuan,Chinese / General / Szechuan / Chinese Tea
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陳 建太郎CHIN KENTARO
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Following in his father's footsteps, he is proactively involved in spreading the joy of Sichuan cuisine
In 1979, he was born in Tokyo as the eldest son of Chen Kenichi. His grandfather, the late Chen Kenmin, was the person who first introduced Sichuan cuisine to Japan. After graduating from Tamagawa Academy, he entered "Akasaka Shisen Hanten". After that, he trained in Shibuya's "Szechwan Restaurant Chen", and studied overseas in Sichuan province for two and a half years to thoroughly learn about Sichuan cuisine at the place of its birth. Currently, he actively participates in various activities, such as TV programs and events as the third-generation chef of Shisen Hanten.
陳 建太郎CHIN KENTARO
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Sushiya Ono
鮨屋 小野
- Ebisu, Tokyo
- Sushi,Japanese / General / Sushi
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小野 淳平ONO JUMPEI
The Chef's Recommendations -
The ultimate sushi that makes everybody happy
Originally from Gunma Prefecture. While still in his home town, he became intrigued with the sushi world. He trained at a sushi restaurant in Tokyo for 15 years. In 2007, he opened Sushi Ono in Ebisu. He is increasingly energetic and active, opening his second restaurant, Sushi Hayakawa, in May, 2013.
小野 淳平ONO JUMPEI
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RUTH'S CHRIS STEAK HOUSE
RUTH’S CHRIS STEAK HOUSE
- Kasumigaseki, Tokyo
- Steak,Yakiniku/Steak
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野口 尊文NOGUCHI TAKAFUMI
The Chef's Recommendations -
Fascinated by American cuisine, our chef seeks out traditional flavors
Born in 1967 in Tokyo, he realized how interesting cookery could be during a part-time job at a steak house. He later went to work full time for another steak restaurant in Aoyama. After that, to expand his repertoire, he gained experience in Italian, French, and other culinary styles, before being hired as the chef of a Texan-style restaurant in Yotsuya at the age of 30. At that time realized the depth of American cuisine, and afterwards traveled to LA to work as chef for the Consulate-General in California. After returning to Japan, he polished his skills as the chef of a number of restaurants, and became our chef here at Ruth's Chris Steak House in 2013.
野口 尊文NOGUCHI TAKAFUMI
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Aroma Fresca
アロマフレスカ
- Ginza, Tokyo
- Italian,Italian/French / Italian
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原田 慎次HARADA SHINJI
The Chef's Recommendations -
The chef who combines arrangement, scent, and flavor into one dish
Born on July 28, 1969, in Tochigi prefecture, the owner has been interested in cooking since the age of 15. In high school, he worked part time at a restaurant and felt intrigued by the field of cuisine. While studying at Hattori nutrition college, he worked part time at Jino in Roppongi, where he later became a full time worker. He trained under chef Hiroshi Satake for 5 years and then worked at Jino no.2 for 4 years. In 1998, he opened Aroma Fresca in Ginza with Hiroshi Tazawa. Since then, he has been working as both a cook and an entrepreneur who manages multiple restaurants.
原田 慎次HARADA SHINJI
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Ginza Fujita
銀座 藤田
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi
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藤田 一休FUJITA IKKYU
The Chef's Recommendations -
Our chef stays true to the fundamentals of cuisine, while continuing to challenge himself with new dishes
Born in 1968 in Tokyo. After five years of experience at Japanese-style restaurants in Yushima, he wanted to learn about sushi, so he went to work for Sushidokoro Midoriyama in Toranomon. After that he got some experience in Western-style food, and he was selected to become head chef at the age of 29. After that he worked as head chef for over ten years. He opened Fujita in September of 2010. "I want change up my dishes as much as possible while staying true to the basics," he told us while wracking his brains to come up with ways to delight his guests however he can. He also holds a cooking class on Saturdays. There he diligently teaches the fundamentals of cooking.
藤田 一休FUJITA IKKYU
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Kushikoma Main Store
串駒 本店
- Otsuka, Tokyo
- Izakaya (Japanese tavern),Taverns / Basashi (horse meat sashimi) / Nabe (hot pot) / Sake
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大林禎OBAYASHITEI
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An Encounter with the Master of a LongStanding Sake Shop, a Journey to Discover the Choicest Sake
Born in 1955 in Kumamoto prefecture. At the age of 18 he bought a one-way ticket to Tokyo and began his live-in training to be a chef. He opened "Kushikoma", which was originally just a normal izakaya (Japanese-style bar), at around 25 years of age. After that, he discovered a new-born love of sake (Japanese rice wine) upon meeting Mr. Mitsuhisa Kodama of the legendary "Koshuya" bar in Ikebukuro. The foundations were then laid for the present incarnation of "Kushikoma", which he realized through subsequent pilgrimages to breweries all over Japan to gather up the very best sake.
大林禎OBAYASHITEI
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