1701 - 1720 of 1732 chefs
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Ginza Koju
銀座 小十
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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奥田 透OKUDA TORU
The Chef's Recommendations -
His diligent studies at famed restaurants have unlocked the essence of Japanese cuisine
Born in 1969, in Shizoka Prefecture's Shizuoka City. After graduating from high school he studied at traditional Japanese restaurants in Shizoka. After that, he trained in Kyoto and Tokushima, before opening the restaurant Shunkashuto Hanamikoji in Shizuoka in 1999. In 2003 he opened Ginza Koju in Ginza, Tokyo, and in 2007 that restaurant earned a 3-star rating in the Michelin Guide to Tokyo-Yokohama-Shonan. He continues to earn those stars seven years later.
奥田 透OKUDA TORU
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Oshokuji Dokoro Chanya
お食事処 ちゃんや
- Motobu/Nakijin-son, Okinawa
- Japanese,Japanese / General / Local Japanese Cuisine / Okinawa Cuisine
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喜屋武 信KYAN MAKOTO
The Chef's Recommendations -
He turned a private home into an inn to support the local area, and later added a restaurant
Born in Okinawa in 1970, after graduating from high school, he worked as a car salesman, then as a maintenance worker for a hotel in Okinawa. In 2006, he opened Minshuku Chanya in Bise with his mother. Though it was limited to a single private home, his inn quickly grew in popularity. In 2007, he opened Oshokuji Dokoro Chanya on the premises. It operates entirely on a reservation-only basis, and is supported by a large number of fans of gourmet food seeking true local cuisine.
喜屋武 信KYAN MAKOTO
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Hakata Chuka Soba Marugen
博多中華そば まるげん
- Hirao/Kiyokawa, Fukuoka
- Ramen,Ramen (noodles) / Gyoza (dumplings) / Tantanmen (tantan ramen) / Tsukemen (noodles served separately from dip soup)
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鈴木 克学SUZUKI YOSHITAKA
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Aiming for a new, loved flavor in his native Hakata
He's loved eating since the beginning, and, a few years into being a cook after collecting experience in western and Italian restaurants, he had a fateful meeting with a certain bowl of ramen. From there, his course was decided. Returning to his native Hakata, he succeeded in developing through repeated trial and error a hitherto-untasted brand new flavor. Since then, he's earned the affection of many customers, and not just locals at that.
鈴木 克学SUZUKI YOSHITAKA
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Jumelles 29
Jumelles 29（ジュメルニジュウク）
- Shijokawaramachi/Teramachi, Kyoto
- French,Italian/French / General / French / Western Sosaku (creative cuisine)
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村上 章MURAKAMI AKIRA
The Chef's Recommendations -
Your delighted smiles over his cooking makes him happy
Born in 1972 in Okayama. He's loved to make and enjoy food ever since he was a child. When someone would smile with delight over his cooking it made him so happy that he decided to make it a career. After training at a number of hotel restaurants he was hired at the French restaurant Philippe Aubron where he worked for five years before moving to France. There he refined his culinary skills at restaurants like Moulin De Mougins in Cannes and Lyon. When he returned to Japan he worked for Italian BAL for a time before striking out on his own.
村上 章MURAKAMI AKIRA
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Teppanyaki Ousaka
鉄板焼 逢坂
- Juso/Tsukamoto, Osaka
- Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling)
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上手 義久KAMITE YOSHIHISA
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Challenging the taste of simple ingredients and new menu ideas to make a Teppanyaki grill you will never grow tired of
Born in Kyoto, June 1966. Helping out with his family's restaurant, he naturally began to aspire to becoming a chef. After graduating culinary school, he worked in restaurants and hotels in Osaka. Since being appointed the head chef at [Ousaka] in April 2014, he has been incorporating other cuisine genres and creating special dishes. As such, he pursues the happiness of his customers by breaking the boundaries of Teppanyaki cuisine.
上手 義久KAMITE YOSHIHISA
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Sohonke Yamako
総本家やまこう
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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山田 崇詞YAMADA TAKASHI
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The parttime job he had in university paved the way to where he is today
Takashi Yamada was born in Hokkaido on the 19th of June, 1948. The part-time job he held at a sushi restaurant whilst he was at university was the spur that drove him into the culinary world. When his part-time job finished, he simply went on to become a full-time employee there. He performed a great deal of training and learned about cooking as a sushi chef. In 1975, he became the manager of the restaurant and began to look after the administrative side as well. In 1981, he went independent and opened Sohonke Yamako, where he currently spends every day displaying his proficient culinary talent. He is an expert of Japanese cuisine who lets the flavours of the ingredients speak for themselves, which is loved by customers of all ages.
山田 崇詞YAMADA TAKASHI
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Torito Branch
鳥藤 分店
- Tsukiji, Tokyo
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl)
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久保 真亮Masaaki Kubo
The Chef's Recommendations -
He used to be one of customers of this restaurant. Impressed by the signature oyakodon (rice bowl dish with chicken and eggs), he decided to join this restaurant.
He was born in Ibaraki in 1979. After graduating from high school, he started working at a restaurant in order to fulfill his childhood dream of becoming the owner of a restaurant. After that, he worked in Tsukiji market at a wholesale store selling fresh fish, fruits and vegetables, in order to expand his knowledge of ingredients. He joined "Torifuji" in 2010. He used to be one of the regular customers of "Torifuji", and describes himself falling in love with the taste at the restaurant as the motivation for joining. "Chicken is a profound ingredient," he says, as he works wholeheartedly to make his dream come true.
久保 真亮Masaaki Kubo
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Ohama
おおはま
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / General / Sake
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大濱 幸恵OOHAMA YUKIE
The Chef's Recommendations -
A career that granted her a chance to fulfill her dream of competing with culinary skills
She was born in Ehime prefecture and raised in Chiba prefecture. She majored in food science in college since she wanted to work in food production, but after graduation she went on to work as a civil servant for a period of time. However, she says that, "I wanted to be in a job that involved making food," so she devoted herself wholeheartedly to that dream when she turned 30. She studied Japanese cuisine at Ecole Tsuji Tokyo for a year, and after that she learned the basics of cooking at Matsushita in Waseda, and studied sake (Japanese rice wine) at Sasagin in Yoyogi-Uehara. She underwent further training at Ishii in Shimbashi, and then in 2010 she opened Ohama in Asagaya, which moved to Kamakura in 2014.
大濱 幸恵OOHAMA YUKIE
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La BOMBANCE
ラ・ボンバンス La BOMBANCE
- Nishi-Azabu, Tokyo
- Japanese Sosaku (creative),Japanese / General / Sake
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渡邊 直博WATANABE NAOHIRO
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A meeting with Chef Okamoto at Fujidaya, here in the world of cuisine he's longed after since childhood
Born in 1978 and coming from Yamanashi, his father was a cook of Japanese cuisine and because of this he had an interest in food from an early age, leaping into the world of cuisine when he graduated from high school. Building up his skillset at small restaurants, hotels, Japanese restaurant inns, and the like, he then spent three and a half years at Fujidaya, meeting with owner Okamoto at that time. From the start-up of La BOMBANCE in 2004, he's been in the kitchen as head chef.
渡邊 直博WATANABE NAOHIRO
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Ginza Wakuta
銀座 和久多
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / Kyoto Cuisine / Kaiseki (traditional multi-course meal) / Kaiseki (tea-ceremony dishes)
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亀山 昌和Masakazu Kameyama
The Chef's Recommendations -
The chef expresses the sense of the season through his cuisine.
After training at small Japanese restaurants which are ideal to learn the fundamentals of Japanese cuisine, he accumulated further experiences at restaurants in Osaka and Kyoto to learn about the gourmet food of the Kansai area. After improving his cooking skills at Chiso Sottaku in Ginza, Tokyo, he became the master chef at Ginza Wakuta in July 2003, where he later became the owner until now. Currently he is creating dishes respecting the original tastes of the ingredients and the sense of the season.
亀山 昌和Masakazu Kameyama
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Hagi no Chaya
萩の茶屋
- Niihama, Ehime
- Soba (noodles),Japanese / General / Soba (noodles)
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井原 和武IHARA KAZUTAKE
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Quality ingredients are essential for soba. A soba artisan who ignores profit in order to serve up delicious soba
He was born in 1967 in Ehime Prefecture. The family's soba restaurant had been founded by his father. Growing up watching his father at work, he knew as a young child that he wanted to succeed his father at the restaurant. In order to hone his skills, he left home for years to train at renowned soba restaurants in Chiba Prefecture, Saitama Prefecture, and at Matsumoto in Nagano Prefecture. He then returned home to take over "Hagi no Chaya". Using only the finest ingredients to serve up the best soba, he pays no attention to profit-a true soba artisan.
井原 和武IHARA KAZUTAKE
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Bishokudokoro Sakuji Nishishinjuku
美食処 作治 西新宿店
- Nishi-Shinjuku, Tokyo
- Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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安藤 孝司ANDO TAKASHI
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Leave the hospitality of Japanese cuisine up to this chef.
At Ichukyo, a kaiseki (traditional Japanese banquet) restaurant in Tokyo's Omi, he trained under the former director and head chef of Nadaman. "Let me serve you a feast in which you will sense the passage of the seasons in the ingredients and the arrangements," he tells us.
安藤 孝司ANDO TAKASHI
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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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Okonomiyaki Monjayaki Asakusa Tsurujiro
お好み焼もんじゃ焼浅草つる次郎
- Asakusa, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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浜田 圭二HAMADA KEIJI
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An encounter with subtle yet profoundly complex Japanese cuisine
His fascination with the delicate yet complex flavors of the Japanese cuisine he encountered during his part-time job at a Japanese restaurant led him down the path to becoming a chef. He studied pure, authentic Japanese cuisine before coming to work with us. Our establishment serves not only okonomiyaki and monjayaki (savory pancakes with fillings), but also full course meals that bring genuine Japanese cuisine to life. He cooks each day with the belief that he should pour his all into every meal he makes.
浜田 圭二HAMADA KEIJI
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Hassho
八昌
- Nagarekawa/Yagembori, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Hiroshima-style Okonomiyaki (savory pancakes)
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片山 義邦KATAYAMA YOSHIKUNI
The Chef's Recommendations -
After finishing his job as a businessman, decided to make living with Okonomiyaki.
I was born 1968, in Kagawa. When I quit being a salaryman, I chose the early retirement option of the company I was working for and decided to make my living making "okonomiyaki". After going around to try many restaurants, I chose to train at "Hassho", which was the most delicious. I continuously worked and gained experience under my strict teacher, and in the end, I inherited the restaurant from him when he retired. Under the teaching of "Never forget to concentrate on making delicious dishes, rather than to earn a lot of money", I dedicate myself to the grill for the many guests who kindly line up in front of my restaurant today.
片山 義邦KATAYAMA YOSHIKUNI
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Saryo Takinoya
茶寮 瀧乃家
- Nakajima Park, Hokkaido
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)
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松林 康和MATSUBAYASHI YASUKAZU
The Chef's Recommendations -
A chef in continuous pursuit of the origin of Japanese cuisine.
He was born on March 13th, 1957 in Ashibetsu city. Raised under the wings of his working parents, he set his sights on the path of culinary arts and nature. While attending culinary school, he worked hard part-time at the ryokan (Japanese inn) that he was living in. He realised that the origin of the Japanese palate lay in Japanese cuisine and started work at a ryotei (traditional Japanese restaurant). Subsequently, he assumed the role of head chef at a ryokan in Sapporo. Since 2007, he has been displaying his cooking prowess as the head chef of Saryo Takinoya.
松林 康和MATSUBAYASHI YASUKAZU
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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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Washubar Kuri
和酒バー 庫裏
- Ginza, Tokyo
- Shochu Bar,Bars (pubs) / Sake / Shochu
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竹内 徹平TAKEUCHI TEPPEI
The Chef's Recommendations -
Switched from Being a Chef Specializing in Japanese Cuisine to a Sake Professional
He was born in Oita, Japan in 1975. While he was originally trained as a chef specializing in Japanese cuisine, his eyes were opened to Japanese sake as well when he tried sake named Tatsuriki at a neighborhood sake shop. He took a license of sake sommelier, and his frequent interactions with sake brewers resulted in an obsession with sake. At first, he was a constant customer of [Washubar Kuri], and later he was employed at its sister shop in Shinbashi. He has been manager of [Washubar Kuri] since October 2012 where he is both a sake sommelier and chef.
竹内 徹平TAKEUCHI TEPPEI
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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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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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