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1121 - 1140 of 1843 chefs

Higashiazabu Ito

東麻布 いと

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

伊東 彰Akira Ito

The passion to breathe new life into Japanese cuisine, cultivated at renowned restaurants and honed abroad.

Mr. Ito was born in 1986 in Miyazaki. Influenced by TV shows and manga during junior high school, he aspired to become a chef and went to a high school with a culinary course. After graduation, he moved to Tokyo and joined the prestigious Japanese cuisine restaurant Nadaman. He then trained under his master at renowned restaurants in Kagurazaka and Izu, gaining valuable experience over 10 years. Furthermore, he expanded his vision overseas and spent five years in Hong Kong. Upon returning to Japan and a period of preparation, he opened Higashiazabu Ito, a fusion-style Japanese cuisine restaurant.

伊東 彰Akira Ito

HITO by TACUBO

HITO by TACUBO

  • Niseko/Kutchan/Rusutsu, Hokkaido
  • Italian,Italian/French / Italian / Steak

Hibi Sakanazuki Toboku

日々魚数寄 東木

  • Higashi Chaya District, Ishikawa
  • Japanese,Japanese / General / Cookshop

東木 宏憲Hironori Toboku

The Chef's Recommendations

His dishes reflect a long and diverse history of cooking professionally across the country.

He was born in 1982 in Ishikawa Prefecture. During his time in high school, he took on a part-time job at a yakitori (grilled chicken) restaurant, and the food there delighted him so much that he decided to enter culinary school after his high school graduation. After that, he went on to develop his skills at a traditional Japanese restaurant in Kanazawa and a Japanese-style inn in Kyoto, as well as a Kaiseki (course meal) restaurant in Kagurazaka and a Japanese restaurant in Ginza called Uchiyama. He also spent time in Italy working at Japanese restaurants there. After he returned to Japan, he set out on his own to take his current position. He is also a certified sommelier and sake (Japanese alcohol) master.

東木 宏憲Hironori Toboku

Burisho

魚師匠

  • Kyoto Station, Kyoto
  • Seafood,Japanese / General / Japanese Sosaku (creative cuisine)

松本 穂高Hodaka Matsumoto

Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.

He was born in 1977 in Kyoto. A part-time job in high school led him to the food and beverage world. He expanded his career by serving as manager of a creative kaiseki restaurant in Kyoto and as executive chef of a Japanese restaurant in Beijing, China. Currently, he is using his wealth of experience to reach a new height at Burisho.

松本 穂高Hodaka Matsumoto

Doikatsuman

土井活鰻

  • Fushimi/Daigo, Kyoto
  • Japanese,Japanese / General / Unagi (eel)

土井 貴史Takashi Doi

The Chef's Recommendations

Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.

Mr. Doi's grandfather managed a river fish wholesale store in the central wholesale market in Kyoto, so he has been familiar with business since childhood. After graduating high school, he trained under his grandfather and inherited his business at 26 when his grandfather passed away. In March 2018, he changed industries from the fish store to open his own restaurant Doikatsuman, where he works as the owner and store manager. 

土井 貴史Takashi Doi

illimité

illimité

  • Nishinakasu/Haruyoshi, Fukuoka
  • Innovative/Fusion,Sosaku (creative) / French / Western Sosaku (creative cuisine) / Wine

中川 巧Takumi Nakagawa

Trained at a Michelin-starred restaurant, Mr. Nakagawa returned to his hometown, Fukuoka, fully prepared.

He was born in 1994 in Fukuoka. Since elementary school, he dreamed of working in the culinary world. In 2015, he began his career as a chef in Ginza, Tokyo, where he trained at the Michelin 3-star French restaurant Quintessence. After his apprenticeship, he moved to l'equateur. In 2023, he was appointed head chef at Equateur Plus. He then moved to the French restaurant illimité, which opened in June 2024, where he is currently the head chef.

中川 巧Takumi Nakagawa

Restaurant LA Veranda APA Hotel & Resort Ryogoku Eki Tower

レストラン ラ・ベランダ アパホテル&リゾート両国駅タワー

  • Ryogoku/Kikugawa, Tokyo
  • Buffet,Buffet / General / General / Steak

笹本Sasamoto

Mr. Sasamoto's culinary journey began with the presence of his uncle, a chef, and his love for his family.

He was born in 1995 in Chiba. Influenced by his uncle, a chef who ran a traditional Japanese inn, and through his own cooking experience for his family, he gradually became fascinated by cooking. In 2014, he joined APA Hotel. For 10 years, he has experience as a chef at 5 restaurants: 5 years at APA Hotel & Resort Tokyo Bay Shiomi, 1 year at APA Hotel & Resort Tokyo Bay Makuhari, and 4 years at APA Hotel & Resort Ryogoku  Eki Tower. Currently, he is working at Restaurant La Veranda in the APA Hotel & Resort Ryogoku Eki Tower.

笹本Sasamoto

Yakiniku Fuji

焼肉富士

  • Oshiage, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

山本 賢Ken Yamamoto

Mr. Yamamoto combines trendy style with the image of the Yakiniku restaurant run by his grandmother.

He was born in 1987 in Tokyo. His grandmother ran a Yakiniku restaurant, and his father ran an Okonomiyaki restaurant. As a result, cooking has been familiar to him since he was young. He aspired to be a chef, and trained at his father's restaurant after graduating from school. He then worked at a Yakiniku restaurant in Ginza to hone his skills. Although he served as executive chef, his desire to open his own restaurant grew more substantial, and he invited his colleague, Mr. Takagi, to join him in becoming independent. In December 2024, Yakiniku Fuji opened. "I want people to enjoy really delicious Yakiniku," he says.

山本 賢Ken Yamamoto

Fugu Ryori Tomoe

ふぐ料理 ともえ

  • Kyotogosho/Nishijin, Kyoto
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish)

亀井 一洋Kazuhiro Kamei

The Chef's Recommendations

His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.

He was born in 1950 in Hyogo. He says with a grin that he went to a university to be an engineer, however [being deceived by his parents with fair words], he started to work at the kitchen of [Fugu Ryori Tomoe] run by his father, then became the 2nd generation at the age of 29. Now the restaurant has the stars, and he is the chairman of Kyoto Fugu Association and executive director of Japan Globefish Association (as of 2015).

亀井 一洋Kazuhiro Kamei

Nagoya Kanko Hotel Oden Hyoshigi

名古屋観光ホテル おでん 拍子木

  • Fushimi, Aichi
  • Oden,Japanese / Nabe (hot pot) / Oden / Sake

青山 光Hikaru Aoyama

Using his experience and taking over the Japanese food culture, Mr. Aoyama also challenges himself to create new creations.

He was born in 1986 in Aichi. His father was a chef, naturally leading him to the culinary world. After training, he entered the Nagoya Kanko Hotel and was appointed as head chef upon the opening of "Hyoshigi" in August 2023. With a career of over 20 years, he is a master of Japanese cuisine and continues to hone his in-depth knowledge and skills in numerous cuisines.

青山 光Hikaru Aoyama

Sushi Akagi

鮨 赤木

  • Kita-Shinchi, Osaka
  • Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Italian

赤木 伸行Nobuyuki Akagi

Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.

He was born in 1981 in Okayama. Having a desire to make a living with all his skills, he decided to become a chef. He had studied Italian cuisine before changing to be a sushi chef. After studying hard and gaining management experience at the Sushi Akazu Group, where guests can casually enjoy high-quality sushi, he became independent in June 2022. While following the group's tradition, he uses his experience as a former Italian chef to create sushi from his unique perspective, delighting guests with a new worldview.

赤木 伸行Nobuyuki Akagi

Kyoboshi

京星

  • Gion, Kyoto
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / General / Kaiseki (tea-ceremony dishes)

榊原 俊徳Toshinori Sakakibara

Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].

He was born in 1969. As [Kyoboshi] was relocated from Gion to Tokyo, he was also born and brought up in Tokyo. After graduating from high school and having training at a famous traditional Japanese restaurant in Hyogo for 4 years, he went back to [Kyoboshi] in Ginza, as his father, the previous generation became sick. After having some more training under his father, he opened his own restaurant at the age of 22 in Gion, where [Kyoboshi] was originally founded. He has gained new layers of fans by suggesting new ideas such as serving tempura of sweet potato with brandy and sugar, while preserving the traditional taste of the restaurant. The restaurant has established its position and become world renowned.

榊原 俊徳Toshinori Sakakibara

Akasaka Sushi Ohtani

赤坂 鮨 大谷

  • Akasaka, Tokyo
  • Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

大谷 恵介Keisuke Ohtani

Mr. Ohtani is an innovative master who uses global techniques to express the aesthetics of Japan through sushi.

He was born in 1979 in Chiba. The inspiration that set him on his culinary journey was the joy of making people happy with food, a feeling he experienced as a child. While showcasing his skills as a chef, he also served as an instructor at a culinary school. After committing fully to becoming a sushi chef, he went to Spain to further hone his techniques. Upon returning to Japan, he took on the prestigious role at the Michelin-starred restaurant Sushi Matsumoto. In June 2023, he opened his own restaurant, Akasaka Sushi Ohtani, named after himself. He is a passionate chef, constantly seeking to create new and exciting flavors.

大谷 恵介Keisuke Ohtani

il Cardinale

il Cardinale

  • Ginza, Tokyo
  • Italian,Italian/French / Italian / Pasta / Wine

菊地 将太Syota Kikuchi

Mr. Kikuchi offers authentic Italian cuisine that not only focuses on taste but also on the presentation of each dish.

He was born in 1992. During high school, he worked part-time at a local Italian restaurant, and there he discovered the joy of cooking. After graduating high school, he attended a two-year cooking school. Then, through a friend's referral, he started working at Miyoshi Corporation's group company, Cardinal Co., Ltd. After that, he worked at "Sabatini at Daimaru Tokyo" and learned the foundations of Italian cuisine there. In 2020, he moved to the sister restaurant "il Cardinali Ginza" as a chef, and three years later, he became the head chef. While carrying on the flavor of "il Cardinale Ginza main branch", he wants to create his own unique dishes.

菊地 将太Syota Kikuchi

GARDEN HOUSE HIROSHIMA

GARDEN HOUSE HIROSHIMA

  • Kamiyacho/Motomachi, Hiroshima
  • Italian,Italian/French / Pizza / Beer / Steak

橋本 真吾Shingo Hashimoto

A chef who is particular about ingredients and brings out the best of them through simple cooking.

Mr. Hashimoto was born in 1983 in Hiroshima. His love of eating led him to a culinary career, and he became a chef at 24. After studying at Italian and French restaurants in Tokyo, he opened GARDEN HOUSE HIROSHIMA in August 2024. He is especially good at cooking with vegetables and is particular about using high-quality ingredients. Desiring to serve dishes that make the most of the ingredients' flavor, such as fresh local vegetables and seafood, he is a chef who creates simple but meticulously prepared dishes.

橋本 真吾Shingo Hashimoto

Sushi Fukushima

寿司福島

  • Fukushima/Noda, Osaka
  • Sushi,Japanese / General / Sushi / Sake

山? 誠生Seiki Yamasaki

His skills were cultivated in Osaka. Mr. Yamasaki delivers the season using various techniques based on Japanese cuisine.

He was born in 1987 in Hyogo. Based in Osaka, he has built a career as a chef in Japanese and creative restaurants. Currently, he is the owner and chef of Sushi Fukushima. He has experience in various genres of cuisine, with a focus on Japanese cuisine. He uses a variety of culinary techniques, from the best use of ingredients to the most elaborate and carefully prepared dishes, to convey the charm of the season to his guests.

山? 誠生Seiki Yamasaki

Shoku To Mori Osaka Branch

食と森 大阪店

  • Kamihonmachi, Osaka
  • Sushi,Japanese / General / Sushi / Japanese Beef Steak

松田 俊昭Toshiaki Matsuda

"Food makes people happy." To be a chef who can give dreams to guests.

Fascinated by a chef he saw on a TV show as a child, Mr. Matsuda started his culinary career at the age of 17. After being impressed by the global experience in Los Angeles, which he visited on a high school excursion, he joined an Italian restaurant in Tokyo with the hope of someday studying cooking abroad. Later, he trained at a three-star restaurant in Italy and returned to Japan. After gaining experience at a French restaurant in Kobe, he opened Shoku to Mori on June 8, 2022. Currently, he is also involved in the management of Shoku To Mori.

松田 俊昭Toshiaki Matsuda

WAJO

WAJO

  • Daikanyama, Tokyo
  • Italian,Italian/French / Italian / Western Sosaku (creative cuisine)

遠藤 泰一Taiichi Endo

The joy of making delicious pasta paved the way to becoming a chef.

While working part-time at a restaurant to earn a living, Mr. Endo became interested in how to make delicious pasta. The intense joy he experienced in the process changed his career path and made him decide to become a chef. After training at the Michelin-starred Schoneck, he worked as a chef in various locations before opening Evoluzione in Ibaraki at 40. In 2022, he took over as chef at  WAJO. His philosophy is to make the joy of others his own and to provide happiness through his cooking.

遠藤 泰一Taiichi Endo

restaurant REGINA

restaurant REGINA

  • Kinshicho/Sumiyoshi, Tokyo
  • Italian,Italian/French / Italian / Pasta / Pizza

郡司 昭彦Akihiko Gunji

The Chef's Recommendations

Mr. Gunji learned Italian and French cuisine and now serves stylish dishes as a head chef.

He was born in 1981 in Tokyo. He trained in a hotel banquet hall, cafe, French restaurant, and so on. After working at an Italian restaurant in Roppongi, he joined the current company in 2019. His strength is that he has studied both Italian and French cuisine. Currently, he works as the head chef of the restaurant REGINA. He serves stylish and special dishes that match the restaurant's atmosphere.

郡司 昭彦Akihiko Gunji

XEX WEST

XEX WEST

  • Nishi-Umeda, Osaka
  • Sushi,Japanese / Italian / Cocktail

佐々木 聖Akira Sasaki

Communication with guests is important.

Mr. Sasaki is particular about the beautiful presentation of his dishes and the special flavors unique to XEX. "I provide warm and friendly service and offer dishes tailored to the customer's needs, valuing conversation with the customer at the counter," he says. Many regular guests adore Mr. Sasaki and visit the restaurant several times a month.

佐々木 聖Akira Sasaki

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