121 - 140 of 674 chefs
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Kanzen Koshitsu Yakiniku Kyu Nishi-Azabu Main Branch
完全個室 やきにく九 西麻布本店
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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富樫陸也Rikuya Togashi
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Mr. Togashi creates cuisine that is felt by all five senses, inspired by the ingredients.
He started his career at Mutekiro in Motomachi, Yokohama. Then he moved to France and trained at three restaurants, including the 3-star Paul Bocuse. After returning to Japan, he gained experience at Michelin 2-star Pierre Gagnaire in Omotesando and Michelin 2-star Restaurant Ryuzu in Roppongi. Following that, he was appointed sous chef at Restaurant Restaurant Ilie Le Joyeuse and then head chef at Restaurant Portus in Minami-Aoyama. After that, he served as general manager and participated in opening hotels and business development in various locations in Japan. He is currently the group's executive chef.
富樫陸也Rikuya Togashi
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USHIHACHI Akihabara Branch
USHIHACHI 秋葉原店
- Akihabara, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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Hotel's
Hotel's
- Omotesando/Aoyama, Tokyo
- Italian,Italian/French / Steak / Italian / French
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木田 翼Tsubasa Kida
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A man who inherits the passion of Mr. Shusaku Toba.
Mr. Kida was born in 1992 in Chiba. After attending culinary school and graduating, he worked at hotels and famous restaurants in Tokyo before becoming sous chef at sio in April 2019. In December 2019, he experienced the launch of Parlor Ohashi and then became the chef of o/sio at Marunouchi o/sio. He also launched the sukiyaki restaurant Kitsune in Nara and the destination restaurant NAGANO in Nagano. Currently, he is the executive chef of nine restaurants operated by sio Inc.
木田 翼Tsubasa Kida
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JB the DINING BAR
JB the DINING BAR
- Tachikawa, Tokyo
- Teppanyaki,Yakiniku/Steak / Italian / Steak / Western Teppanyaki (iron griddle grilling)
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内野Uchino
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A career change motivated by a passion for food. The skilled chef whose techniques have been refined through experiences both in Japan and overseas.
Ms. Uchino was born in Tokyo. Originally working in the fashion industry, she decided to make a career change because of his high interest in food, so she knocked on the door of a French restaurant. She then went to Italy for further training to deepen her insight as a chef. After returning to Japan, she worked at an Italian restaurant in Tokyo, acquiring skills in everything from main courses to desserts. Currently, she works as a chef at JB the DINING BAR.
内野Uchino
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Sushiya Shinkichi Shinbashi Branch
すし屋眞吉 新橋店
- Shimbashi/Shiodome, Tokyo
- Sushi,Japanese / Sushi / General / Sake
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沖 隆行Takayuki Oki
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Mr. Oki wants to make his guests smile with food.
He was born in 1970 in Fukuoka and began training at 15, working in the world of sushi. From the beginning of his culinary career, fish has been his main genre, and he has worked at a famous Sushi restaurant. Now, Mr. Oki is the manager and head chef at Sushiya Shinkichi Shinbashi Branch. He is passionate about providing casual and informal sushi and continues to polish his skills to offer the finest nigiri. Putting his heart and soul into carefully selected seasonal ingredients, he serves excellent dishes that bring smiles to people's faces.
沖 隆行Takayuki Oki
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Yurakucho Kotegaeshi
有楽町こてがえし
- Hibiya/Yurakucho, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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番場Banba
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Mr. Banba wants to provide "enjoyable" restaurants, food, and service.
He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.
番場Banba
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Sushi Miyako
鮨みやこ
- Nishi-Shinjuku, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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五十嵐 介一Keiichi Igarashi
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Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.
He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.
五十嵐 介一Keiichi Igarashi
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Shinjuku Pasutakan
新宿ぱすたかん
- Shinjuku West Exit/Tochomae, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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番場Banba
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Mr. Banba wants to provide "enjoyable" restaurants, food, and service.
He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.
番場Banba
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EL TORITO Nishikasai Branch
エルトリート 西葛西店
- Nishi-Kasai/Kasai, Tokyo
- Mexican/Central American,Global/International / Mexican/Central American / Asian Creative Cuisine / International/Fusion
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ハイメ ビヤローボスロドリゲスJaime Villalobos Rodriguez
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The chef received training at restaurants in Mexico and has come to Japan.
Mr. Villalobos Rodriguez was born in Mexico and started his career at the restaurant his family ran in Mexico. He gained cooking experience in Mexico and came to EL TORITO to "introduce the taste of his home country to Japan."
ハイメ ビヤローボスロドリゲスJaime Villalobos Rodriguez
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Wagyu-yakiniku Kagurazaka Ushimasu
和牛焼肉 神楽坂 牛ます
- Kagurazaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine
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服部 一甫Kazuho Hattori
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Mr. Hattori wants to share the charm and deliciousness of meat with the guests.
Mr. Hattori was born in 1985 in Kanagawa Prefecture. Initially worked as an editor. From the media industry perspective, he was engaged in the food industry, such as Recipe books for local cuisine. He then decided to switch to the world of food, beverage, and service at the invitation of an acquaintance. After joining Frontier One, he became the manager and waiter at Kagurazaka Ushimasu. He is sharing with the guests the charm and delicacy of "Yukifuri Wagyu Obanazawa."
服部 一甫Kazuho Hattori
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Washoku Teppan Ginza Sakutsuki
和食鉄板 銀座 朔月
- Ginza, Tokyo
- Japanese,Japanese
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大網 幸治Koji Ooami
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After watching a documentary program about professional cooks, Mr. Ooami wanted to try it.
He was born in 1968 in Chiba. Since his parents were both working, he often cooked for himself and became interested in cooking naturally. After graduating high school, he worked in his family's transportation business. Still, he decided it was not for him and jumped into the culinary world, which he had been interested in since he was a student. After graduating from Tsuji Culinary Institute, he worked at a kappo (Japanese) restaurant in Akasaka, a Japanese-style restaurant in Kawasaki, a restaurant in Narita, and a hotel in Hakozaki before becoming the head chef at Manyoutei in Daikanyama at the age of 36. Five years later, he was appointed as the head chef of Sakutsuki, starting from the restaurant's establishment and continuing to the present.
大網 幸治Koji Ooami
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CRAFT BEER FACTORY SHINJUKU ALE
クラフトビール工房 新宿エール
- Shinjuku East Exit/Kabukicho, Tokyo
- Beer Bar,Bars (pubs) / Beer / Cocktail / Craft Beer
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深谷 茶来羅Chakura Fukaya
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Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.
He was born in 1983 in Tokyo. As he worked in various genres of customer service, he began to think he was suited for the job and entered the food and beverage industry. After graduating from Oda Cooking College, he gained experience in dining bars and other restaurants before joining his current company by fate. Following working at SHOW RESTAURANT "nest," he became the manager of SHINJUKU ALE in March 2021. The bar is popular among young people as a place where they can easily enjoy craft beer.
深谷 茶来羅Chakura Fukaya
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Kaga Namafu Kappo Kagurazaka MAEDA
加賀生麩割烹 神楽坂 前田
- Kagurazaka, Tokyo
- Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine / Sake
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後藤 尚彦Naohiko Goto
The Chef's Recommendations -
Using the skills of more than 30 years of Japanese cuisine, Mr. Goto elevates seasonal ingredients to Kaga cuisine.
After training at renowned restaurants such as Ginza Kachou and Atami Koarashitei, he became the head chef at a Japanese restaurant in Ginza. With over 30 years of experience in Japanese cuisine, he utilizes his skills to elevate seasonal ingredients into exquisite Kaga cuisine.
後藤 尚彦Naohiko Goto
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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
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黒澤明弘Akihiro Kurosawa
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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
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Chinese Cuisine Chikuen
中国料理 竹園
- Kinshicho/Sumiyoshi, Tokyo
- Chinese,Chinese
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増井 久Hisashi Masui
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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
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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)
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田中 俊行Toshiyuki Tanaka
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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
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PACE ITALIAN LOUNGE
PACE ITALIAN LOUNGE
- Azabu-Juban, Tokyo
- Italian,Italian/French / Italian / Cocktail / Wine
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瀬戸 恵多SETO KEITA
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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
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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
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川野 紀之Noriyuki Kawano
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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
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YAKITORI DINING ITADAKI COCCO CHAN Gotanda Branch
北海道焼鳥 いただきコッコちゃん 五反田店
- Gotanda, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Hokkaido Cuisine
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Yakiniku Shinuchi Kagurazaka
焼肉 しんうち 神楽坂
- Iidabashi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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