961 - 980 of 1760 chefs
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Antica Osteria del Ponte
アンティカ・オステリア・デル・ポンテ
- Marunouchi, Tokyo
- Italian,Italian/French / Italian / Wine / General
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Stefano Dal MoroStefano Dal Moro
The Chef's Recommendations -
A famed chef who mixes classic and new Italian cuisine.
Started building his career as a favorite apprentice of the famous chef Ettore Alzetta. After becoming the head chef at Angelo Paracucchi, where he formerly learned his trade, he gained experience working at several three-star Michelin restaurants. He also refined his craft at Antica Osteria del Ponte Milano Main Branch and is currently the executive chef of Antica Osteria del Ponte Tokyo Branch.
Stefano Dal MoroStefano Dal Moro
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Kuroge Wagyu Nikusho Ichie Koshitsu Bettei
黒毛和牛肉匠いちえ 個室別邸
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)
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西尾 僚Ryo Nishio
The Chef's Recommendations -
A part-time job during college led Mr. Nishio to become a chef.
He was born on February 13, 1989, in Kochi. Having always been interested in cooking, he found the joy and fun of cooking through part-time work in a restaurant as a student. He became especially interested in beef and worked at a restaurant specializing in beef. After working at a Kushiyaki (grilled skewers) restaurant, he joined "Kuroge Japanese Beef Motsu Nabe Ichie" (Japanese beef hot pot). Following his experience at a kushiyaki restaurant, he joined Ichie, a Japanese black beef hot pot restaurant. Then, he moved to Kuroge Wagyu Nikusho Ichie, where he continues to work today.
西尾 僚Ryo Nishio
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Mutenka Yakiniku FOODLAB Tsukiji
無添加焼肉 FOODLAB 築地
- Tsukiji, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
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川島 良太Ryouta Kawashima
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Mr. Kawashima is a chef who uses his diverse career to deliver blissful moments.
He was born in 1984 in Tokyo. He has loved cooking since he was a child. Wanting to make a career out of such love, he dreamed of becoming a chef as his future dream. After graduating from school, he became a chef and began his training. He worked at an Italian restaurant for 3 years, a Japanese restaurant for 3 years, a restaurant specializing in chicken dishes for 5 years, and a medicinal herb restaurant for 4 years, gaining a wide variety of experience. Currently, he is a chef at "Mutenka Yakiniku FOODLAB Tsukiji."
川島 良太Ryouta Kawashima
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ESPICE
ESPICE
- Sannomiya, Hyogo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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江見 常幸Tsuneyuki Emi
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A chef who preserves long-standing traditions while offering the joy of new culinary experiences.
Mr. Tsuneyuki Emi was born in 1981 in Kobe, Hyogo. After training at a famous restaurant in Kobe, he moved to France. He studied at Michelin 3-star Auberge du Vieux Puits in the Languedoc region of southern France and Michelin 3-star Arpège in Paris. Upon returning to Japan, he served at a gastro bar, KNOT, which was awarded the Michelin Bib Gourmand three years in a row, and became chef at ESPICE in 2016. With a deep love and respect for his hometown of Kobe, he continues to lead Kobe's French culinary scene.
江見 常幸Tsuneyuki Emi
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Sabatini di Firenze Tokyo Branch
サバティーニ ディ フィレンツェ 東京店
- Hibiya/Yurakucho, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
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BALDI VIRGIGLIOBaldi Virgiglio
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Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.
Mr. Virgiglio was born in 1951 in Lucca, Tuscany, Italy, where the main restaurant is located. He specializes in Tuscan cuisine, which he has been familiar with since childhood. He has been studying since the age of 17 in Italy and France. He devoted himself to learning in Italy at "San Domenico Palace Hotel", "Harry's Bar", "AL SORRISO", and other such famous Michelin-starred restaurants. In 1981, he became a chef at Sabatini di Firenze Tokyo branch. He brings Japan the spirit of orthodox Italian cuisine that emphasize unique ingredients.
BALDI VIRGIGLIOBaldi Virgiglio
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Uni Murakami Hakodate Main Branch
うに むらかみ 函館本店
- Hakodate, Hokkaido
- Japanese,Japanese / Sashimi (raw fish)/Seafood
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村上 朋子Tomoko Murakami
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Childhood with sea urchin experience. Followed her mother, she took over the restaurant.
She was born in Hokkaido in 1978. Her grandparents owned a sea urchin factory where she played as a child. Graduated from a technical school, she started working in Sapporo as a physical therapist. At the age of 24, she joined her mother's restaurant [Uni (sea urchin) Murakami Hakodate Main Branch]. 13 years have passed since she took over her mother's restaurant and passion for sea urchin, as a young owner.
村上 朋子Tomoko Murakami
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Kaminoza
カミノザ
- Tanimachi/Tanimachi-yonchome, Osaka
- Japanese,Japanese / Japanese Sosaku (creative cuisine) / General / Kaiseki (tea-ceremony dishes)
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正野 キミヒロKimihiro Shono
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Mr. Shono pursued a career as a Japanese chef because he wanted to see his parents' happy faces.
He was born in Osaka in 1978. While in high school, he started cooking at home after watching a cooking show. He decided to become a chef when he cooked for his parents, who were so pleased with his cooking. He chose Japanese cuisine because he thought it would please his aging parents in the future when he became a chef. After graduating from high school, he studied the basics at Tsuji Culinary Institute and began honing his skills as a Japanese chef at kappo restaurants and ryotei throughout Japan from the age of 23. At 36, he became independent and opened his own restaurant in Osaka in 2014.
正野 キミヒロKimihiro Shono
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Agora Cafe
アゴラカフェ
- Mitsukoshimae, Tokyo
- Cafe,Cafe/Sweets / General / Pasta / Western Sosaku (creative cuisine)
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鈴木 淑之Toshiyuki Suzuki
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Mr. Suzuki entered the culinary world as he could not forget the delicious food he had with his father.
He was born in 1961 in Tokyo. When he was a child, he ate pork saute at a restaurant he went to with his father. He could not forget the delicious taste and became interested in cooking. After high school, he went on to culinary school and was hired by a hotel upon graduation. After high school, he went on to culinary school and started training as a chef at a hotel upon graduation. Following 30 years at the hotel, he spent some time at a pesticide-free Japanese restaurant and now works as a chef at Agora Cafe. It is the days of serving guests with hearty dishes.Enjoy exquisite dinners with shows. It is a "place of rest and relaxation" with multiple faces at different times of the day.
鈴木 淑之Toshiyuki Suzuki
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TOGO'S
東郷（TOGO'S）
- Gaienmae/Aoyama-Itchome, Tokyo
- Japanese,Japanese / General / Soba (noodles) / Sake
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東郷 健一郎Kenichiro Togo
The Chef's Recommendations -
With global Japanese cuisine that transcends national boundaries, the famous chef continues to move with the times.
Mr.Togo was born in 1964 and is a native of Tokyo. At 18 years old, he began training at the Tosa (modern Kochi Prefecture) cuisine restaurant Neboke, located in Akasaka. After that, he moved to New York and gained experience as head chef at a branch of the long-standing sushi restaurant Hatsuhana. He also worked at a popular Japanese restaurant in Manhattan. With an enthusiastic invitation from Mr. Nobuyuki Matsuhisa, the owner and chef of NOBU, he joined NOBY NEW YORK CITY as an opening staff. Through his activities in Israel and his work in London, he was appointed as head chef of the Tokyo branch. In 2009 he struck out on his own. Currently, he works at a new restaurant in Minami-Aoyama.
東郷 健一郎Kenichiro Togo
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Sushiya Nobu
すしや宣
- Hiroo, Tokyo
- Sushi,Japanese / Sushi / Soba (noodles) / Sake
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皆川 宣央Nobuo Minagawa
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Experience and passion poured into each dish, an endless pursuit of Japanese beauty.
Mr. Minagawa was born in 1983 in Gunma. From an early age, he loved to create things with his own hands, and as he grew up, he became deeply fascinated with the artistry of Japanese cuisine. After eight years of training at a sushi restaurant, he worked at a Japanese cuisine and Unagi (eel) dishes restaurant for ten years, followed by two years honing his skills at a soba specialty restaurant. In 2022, he opened Sushiyab Nobu, offering an original course featuring a wide range of dishes, including sushi, Japanese cuisine, and soba.
皆川 宣央Nobuo Minagawa
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Ginza Sushi Inada
銀座 鮨 いな田
- Tsukiji, Tokyo
- Sushi,Japanese / Sushi / General
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渡辺 尊成Takanari Watanabe
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A sushi chef who never skips a detail for people to smile over the counter.
Mr. Watanabe was born in 1974 in Tochigi. Having a dream of working in the culinary world but without a clear answer, he studied at restaurants of various genres. It was during this time that he came across "sushi chef." He enjoys interacting directly with guests over the counter and seeing their smiling faces right before him. It's just ordinary for him to make each piece of sushi with care. Also, he always puts the guests first and pays attention to details, such as serving dishes with careful pacing.
渡辺 尊成Takanari Watanabe
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ON TOKYO
ON TOKYO
- Nakameguro, Tokyo
- Japanese Sosaku (creative),Japanese / General / Wine / Sake
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松野 弘Hiroshi Matsuno
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Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years.
Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years. Became interested in cooking as a natural progression because of an environment blessed with the sea and mountains. His parents encouraged him to become a chef, saying, "It's better to have a job in your field." After graduating from culinary school, he joined Kitcho, a renowned Japanese restaurant. Then, he studied nutritional science and medical food. He was in charge of sous chef at a well-known hotel and showed his skills. "Food is what forms the human mind and body. What people put in their mouths should be safe." He consistently keeps this thought in mind at ON TOKYO, too.
松野 弘Hiroshi Matsuno
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Gion Shirakawa Ramen
祇園白川ラーメン
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Miso Ramen (miso sauce ramen),Ramen (noodles) / Donburi (rice bowl) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen)
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石浦 達也Tatsuya Ishiura
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The goal is to make the ramen restaurant loved by many people in the region and beyond.
Mr. Ishiura was born in 1975 in Kyoto. As part of the town's revitalization project, he decided to open a ramen restaurant and moved from another industry. After training at a famous Hokkaido ramen restaurant, where he had a connection at a shopping district event, he opened Gion Shirakawa Ramen with his brother in 2018. He is now the owner of the restaurant. With a theme of "Miso Ramen from Kyoto that makes you want to eat it again," he aims to make his ramen restaurant familiar to many people in the community and beyond.
石浦 達也Tatsuya Ishiura
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M no Yakiniku Fukushima Main Branch
Mの焼肉 福島本店
- Osaka Station/Umeda Station, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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筒井 啓太Keita Tsutsui
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Mr. Tsutsui always strives for growth through his diversified experiences and solid skills.
He was born in 1994 in Hyogo. Since childhood, he has been fascinated by careers that bring joy to people, which led him to become a chef. He gained experience working in an Italian restaurant while studying at Tsuji Culinary Institute. Even after graduation, he developed his skills at a renowned Italian restaurant. After enhancing his specialized knowledge and skills, he started working at his current company to challenge himself in a new field. While emphasizing not only cooking but also communication skills, he showcases his skills at M no Yakiniku Fukushima Main Branch.
筒井 啓太Keita Tsutsui
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HIDATAKAYAMA MEAT
飛騨高山ミート
- Hida/Takayama, Gifu
- Steak,Yakiniku/Steak / Hamburger Steak / Steak / Western Teppanyaki (iron griddle grilling)
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村田 愛乃Yoshino Murata
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Through her dishes, Ms. Murata aims to deliver smiles to her guests.
She was born in 1999 in Gifu. Started her career as a chef at an Italian restaurant in the prefecture. After working at a Japanese restaurant and a café, she is currently working as a kitchen staff at HIDATAKAYAMA MEAT. She aims every day to provide a menu that satisfies both the heart and the stomach so that she can bring a smile to her customers through cuisine.
村田 愛乃Yoshino Murata
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Ginza Shabutsu
銀座しゃぶ通
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General
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森下 英樹Hideki Morishita
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Offering a luxurious experience with the finest ingredients.
Mr. Morishita discovered the joy of cooking at the age of 6. As a student, he devoured cookbooks and learned about skewers, shabu-shabu, and Asian cuisine. He offers an enjoyable time through food and conversation.
森下 英樹Hideki Morishita
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Ginza Shinohara
銀座しのはら
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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篠原 武将Takemasa Shinohara
The Chef's Recommendations -
A natural talent for cooking blossomed after becoming a chef by chance
Born in 1980 in Shiga Prefecture. As a student, he was a promising karate athlete and was being considered for admission to university by recommendation. However, seeking a different path, he declined university offers by saying that he was looking for a trade, and through this he became a chef. His natural talent for cooking blossomed as he developed his skills at [Sangencha], a well-known Kyoto kaiseki (traditional Japanese course cuisine) restaurant serving Kansai-style cuisine. At 26, he opened his own restaurant, [Shinohara] in Shiga Prefecture, which over the course of nine years became a popular and prominent establishment. In 2016, he tackled a new frontier by opening Ginza Shinohara.
篠原 武将Takemasa Shinohara
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Nikuya Setsugekka NAGOYA
肉屋雪月花NAGOYA
- Nagoya Station, Aichi
- Kaiseki (course menu),Japanese / General / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)
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田中 覚 Satoru Tanaka
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To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.
He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku (Japanese barbecue) restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.
田中 覚 Satoru Tanaka
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Sushi Hanayoshi
鮨 花吉
- Niseko/Kutchan/Rusutsu, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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吉岡 亮平Ryohei Yoshioka
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A skillful chef who offers exquisite seafood from Hokkaido.
Born in 1972 in Niseko-cho, Hokkaido. As his family ran a soba (buckwheat noodles) restaurant, naturally he entered the cooking field. After training at a sushi restaurant in Asakusa, Tokyo for 13 years, he learned how to select fish at a wholesale company in Chiba prefecture. In 2006, he went independent and opened [Sushi Hanayoshi] in his hometown Niseko-cho. He is still making efforts to offer exquisite seafood from Hokkaido to the guests and many from overseas as well.
吉岡 亮平Ryohei Yoshioka
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GORA BREWERY PUBLIC HOUSE
GORA BREWERY PUBLIC HOUSE
- Hakone/Gora, Kanagawa
- Dining Bar,Dining bar / Neapolitan Pizza / Steak / Craft Beer
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熊谷 振一Shinichi Kumagai
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Born in Akita, serving authentic pizza cultivated in training in Naples.
Mr. Kumagai was born in 1992 in Akita. While in high school, he began working part-time at a pizzeria in Yokohama and was so impressed with the pizza he ate that he decided to go into the culinary world. Upon the chef's recommendation, he entered a vocational school after graduating high school. He gained three years of experience at a cake shop in Kanagawa and honed his skills at a pizzeria in Tokyo. After about a year and a half of training in Naples by chance, he is currently showing off his skills at GORA BREWERY PUBLIC HOUSE.
熊谷 振一Shinichi Kumagai
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