1501 - 1520 of 1808 chefs
-
Gyutan Sumiyaki Rikyu Izumichuo
牛たん炭焼利久 泉中央店
- Izumi-Chuo, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
-
![]()
若生博利WAKOHIROTOSHI
-
15 Years Uninterruptedly at Rikyu
He often ate at Rikyu with his family up through his student days. Attracted by the restaurant's appeal, he joined Rikyu with the hope of becoming a chef. Since then he has been polishing his skills uninterruptedly at Rikyu, becoming a true veteran chef.
若生博利WAKOHIROTOSHI
-
-
VIN
VIN
- Akasaka, Fukuoka
- General,Western / French / Italian / Wine
-
![]()
伴 隼人BAN HAYATO
The Chef's Recommendations -
I want to be able to provide highquality food at reasonable prices.
Born in 1982 in Fukuoka. The part time job he had as a student was in a restaurant and from there he grew to love cooking. He trained for many years at the renowned French restaurants Restaurant Hiramatsu and La Rochelle Fukuoka. In 2012, he opened VIN. Using the skills he cultivated at famous restaurants, he is able to offer authentic dishes at reasonable prices.
伴 隼人BAN HAYATO
-
-
Gyutan Sumiyaki Rikyu Matsushima
牛たん炭焼利久 松島店
- Matsushima, Miyagi
- Izakaya (Japanese tavern),Taverns / Gyutan (beef tongue) / Local Japanese Cuisine / General
-
![]()
相沢幸宏AIZAWAYUKIHIRO
-
Bringing out the full flavor of beef tongue
Our chef entered into the world of cuisine having fallen in love with cooking as a child. After gaining experience at other beef-tongue restaurants, he came to Rikyu having been drawn to the idea of creative new tastes in beef-tongue cuisine. He spends each day at the grill with the aim of sharing with the world the full depth of flavor that is possible with beef tongue.
相沢幸宏AIZAWAYUKIHIRO
-
-
Hishinuma - Japanese cuisine
日本料理 菱沼
- Roppongi, Tokyo
- Kaiseki (course menu),Japanese / Suppon (soft-shelled turtle) / Wine / Fugu (blowfish)
-
![]()
菱沼 孝之HISHINUMA TAKAYUKI
-
30 years after opening his restaurant, he opens up the world of Japanese cuisine with his own unique sensibility
Born in Kawagoe, Saitama in 1956, he was charmed by the way Japanese cuisine reflects the seasons, which inspired him to pursue becoming a chef. After graduating from the Kagawa College of Culinary and Confectionary Arts, he trained at a number of Japanese restaurants in Tokyo, such as Tsurunoya in Ginza, and then went on to open Nihon ryori Hishinuma in Mita, Minato in 1985. Then in 2005, he moved to Roppongi, Minato. Over the course of 20 years, he has proposed new ways to pair wine as well as rice to suitable dishes, and continues to do so now. He has obtained stars for 8 consecutive years ever since the Michelin Guide to Tokyo was launched. Also, he is passionate about having a good diet, and is active in publishing books and delivering talks as well.
菱沼 孝之HISHINUMA TAKAYUKI
-
-
Roppakuya KADO
Roppakuya KADO
- Shijo Karasuma/Karasuma Oike, Kyoto
- Izakaya (Japanese tavern),Taverns / General / General / Wine
-
![]()
山口 将吾YAMAGUCHI SHOGO
The Chef's Recommendations -
After seeing the smiles of people leaving restaurants, he set out to become a chef.
Now, as he is in a position to provide customers with food, he feels it's all worth it when he hears customers exclaiming that the food is delicious.
山口 将吾YAMAGUCHI SHOGO
-
-
Dining Bar Hiro
ダイニングバー ひろ
- Shimbashi/Shiodome, Tokyo
- Dining Bar,Dining bar / General / French / Italian
-
![]()
伊藤 広文ITO HIROBUMI
-
Our belief is in seeking out the finest ingredients and creating the perfect recipe.
He was born in 1966, in Tokyo's Shinbashi district. His motive to start this career was "because I love to eat, and I want to eat delicious foods." After training in various restaurants in Tokyo, he opened Dining Bar Hiro in 2005. Most of all, he enjoys the customers' joy when he takes each day's delicious ingredients and prepares them in the way his guests desire. At this restaurant, we have taken many photographs of our specialities, expressing the sense of skill on each plate.
伊藤 広文ITO HIROBUMI
-
-
Restaurant & Bar Magnolia
Restaurant＆Bar Magnolia
- Hiranuma, Kanagawa
- Italian,Italian/French / Italian / French / Wine
-
![]()
桑本 倫之KUWAMOTO TOMOYUKI
-
Refusing to be tied down by one type of cuisine, we think you'll find the drink pairings at Magnolia superb
Our chef's main training was in Italian cuisine, but he has borrowed a little bit of everything to put together dishes for Magnolia, where we serve meals inspired by cookery from all over the West. His customers' smiles and compliments fuel his passion for the art.
桑本 倫之KUWAMOTO TOMOYUKI
-
-
MOELLEUSE
モワルーズ
- Azabu-Juban, Tokyo
- French,Italian/French / French / Wine
-
![]()
田中 義和TANAKA YOSHIKAZU
The Chef's Recommendations -
With a respect to tradition, the chef cooks French dishes cheerfully
Born on November 16, 1976 in Kanazawa, the chef went to "Kanazawa New Grand Hotel" where he works for two years after graduating from a local culinary school. After working at several restaurants for three years in the city's outskirts, the chef goes to study in France. In France, the chef works in Paris, Bordeaux and five to six other places for three and a half years. Before coming back to Japan, he spends half a year in England. Back in Japan, the chef works at various French restaurants and bakeries before moving to Tokyo where he starts working as head chef in a number of restaurants. In 2010, he opened his own restaurant, "MOELLEUSE."
田中 義和TANAKA YOSHIKAZU
-
-
Ristorante RinascereDojima
Ristorante RinascereDojima（リナッシェレドウジマ）
- Kita-Shinchi, Osaka
- Italian,Italian/French / Italian / Pasta / Wine
-
![]()
片山 裕貴KATAYAMA YUKI
-
Reputation built on our unique Italian taste with the spirit of France
Born in Osaka, 1984. Main chef of [Ristorante RinascereDojima]. Admiring his father who was a French chef, he followed him into the culinary world. He worked at the Rihga Royal Hotel Osaka and honed his skills in their dining cafe and French restaurant, as well as in event planning. Currently he is creating unique dishes with knowledge imparted from his Italian cuisine predecessor, and adding a touch of his specialty French method and inspiration, which has earned him a high reputation.
片山 裕貴KATAYAMA YUKI
-
-
Wine no Ie Budotei
ワインの家 ぶどう亭
- Shin-Sakae/Higashisakura/Izumi, Aichi
- French,Italian/French / General / French / European
-
![]()
塚本 将喜TSUKAMOTO MASAKI
-
This chef/owner, himself having been captivated by wine, aims to share its beauty.
He was born on December 1956, in Saga Prefecture. Being a fan of wine, he has worked as a sommelier in a French restaurant. Making the most out of his experiences as a sommelier, he opened a "restaurant to offer food that goes with wine". He has a stock of wines, mainly from France, chosen by himself that he can recommend to customers.
塚本 将喜TSUKAMOTO MASAKI
-
-
Spiedino Fuggi
スピエディーノ フッジ
- Odori Park, Hokkaido
- Italian,Italian/French / Italian / Pasta / Wine
-
![]()
藤田 知宏FUJITA TOMOHIRO
-
Our inspiration was French cuisine, but we are also inspired by Italian cuisine.
He gained experience working at a hotel and restaurant in the city. During that time he was also given a job as a chef. At first, he started out doing French cuisine, and then he fell in love with Italian cuisine and opened Fujji, where he is currently based.
藤田 知宏FUJITA TOMOHIRO
-
-
Shunsai Izakaya Furuichi Tsubogin
旬彩居酒屋 古市 つぼ銀
- Ise, Mie
- Izakaya (Japanese tavern),Taverns / Duck / Sashimi (raw fish)/Seafood / Suppon (soft-shelled turtle)
-
![]()
伊藤 剛ITO TSUYOSHI
-
His dream is to open an izakaya of his own one day
He was born in Mie Prefecture on September 1st, 1984. He started working at restaurants in his teens, and gained experience as the manager of bars in Tokyo and Tohoku. In 2012, he returned to his hometown, Ise City, to become the chef of Shunsai Izakaya Furuichi Tsubogin. Making use of his experiences working in restaurants where sake played a central role, he is particular about serving high quality food which goes well with his carefully chosen sake. He devotes himself to his work every day so as to satisfy his customers.
伊藤 剛ITO TSUYOSHI
-
-
Cuoco di Mare
cuoco di mare
- Sakae, Aichi
- Italian,Italian/French / General / Italian / Wine
-
![]()
髙木 雅規TAKAGI MASANORI
-
A chef who selects his ingredients with care and places a high value on harmony between food and wine
Born in 1974 in Nagoya, Aichi Prefecture, Mr. Takagi was surrounded by a lot of elders whom he respected who worked in the foodservice industry. That and the fact that he liked cooking made him decide to become a chef. After training at a number of Italian restaurants in Kanagawa Prefecture, he opened his own shop, Cuoco di Mare", at age 32. He serves authentic Italian food, paying careful attention to all ingredients and using seasonal ingredients that are procured daily. He also listens to his customers' preferences and recommends the wine that best matches the dishes the customers are having. This is one way he is always trying to create a more fulfilling dining experience for his customers."
髙木 雅規TAKAGI MASANORI
-
-
La Sette
La sette
- Tokaichi/Funairi/Yoshojima, Hiroshima
- Italian,Italian/French / Italian / Pasta / Gelato
-
![]()
北村 英紀KITAMURA HIDENORI
The Chef's Recommendations -
Serious about his ingredients and his cooking methods, he pursues authentic Italian cuisine
1997 - Worked as head chef at Sunroute Hiroshima Hotels' Trattoria Viale March 2003 - Attended the government-certified ICIF School of Culinary Arts in Italy's Piedmont region (graduated the same year) June 2000 - Worked for Ristorante Castello in Verduno, Piedmont region before returning to Japan October 2004 - Opened Italian restaurant "La Sette" in Hirose Kitamachi March 2009 - Opened the second "La Sette" restaurant on the 9th floor of the Fukuya Hatchobori Main Store where he works now
北村 英紀KITAMURA HIDENORI
-
-
Fujiya Kyoshoku
ふじや京色
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / Kyoto Cuisine / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
-
![]()
藤原 崇史FUJIWARA TAKASHI
-
The parttime job that he had at an izakaya when he was a high school student inspired him to become a chef.
The reason why he decided to get a part-time job in an izakaya (Japanese pub restaurant) was that he wanted to eat the free food. It may not have been the most romantic reason, but this is what led to his career in the restaurant business. Through his part-time job he learned how much fun cooking was, and decided to attend catering college. At college he met fellow students who would play an important part in shaping his future career. After graduating, he spent time working in three different Japanese restaurants. After working for ten years, he and his friends from college opened "Jounetsu Shokusai Kyoshoku". Later, in 2014, they opened "Fujiya Kyoshoku".
藤原 崇史FUJIWARA TAKASHI
-
-
Sumiyaki Ishokutei Nagomiya
炭焼居食亭 和や
- Kokura, Fukuoka
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / General / Nabe (hot pot)
-
![]()
橋本 淳HASHIMOTO JUN
-
Sumiyaki resulting from the long pursuit of the most delicious cooking method.
Born March 23, 1972, in Fukuoka. Throughout ten years, the owner accumulated his experience from many izakayas. After researching ways to create delicious food, the owner came up with sumiyaki that preserves the original taste of the ingredients. With the realization of his dreams, he is now opening Sumiyaki Ishokutei Nagomiya
橋本 淳HASHIMOTO JUN
-
-
Don Mangione di Napoli
Don Mangione di Napoli
- Chikusa/Imaike/Ikeshita, Aichi
- Italian,Italian/French / Italian / Pasta / Neapolitan Pizza
-
![]()
末永 隼人SUENAGA HAYATO
-
A chef who makes Italian food with charm by preparing his ingredients with simplicity.
Born in 1982 and native to Aichi Prefecture, he was influenced by the attractive way in which Italian food and its ingredients could be prepared using simple cooking techniques, which got him thinking, "I would love to make Italian food as a chef." With an abundance of experience training at an Italian restaurant, he had acquired the necessary techniques to join Il Pomodrino Nagoya in January of 2012. He entertains guests with a stone hearth pizza oven made with stone from Italy's volcanic Mount Vesuvius, which can bake a Neapolitan pizza in no time and bring out the delicious flavor of Neapolitan-style Italian ingredients.
末永 隼人SUENAGA HAYATO
-
-
CANOVIANO ANNEX
CANOVIANO ANNEX（カノビアーノアネックス）
- Esaka, Osaka
- Italian,Italian/French / Italian / Wine / Black Tea
-
![]()
石原 太郎ISHIHARA TARO
-
His dream to become a chef came true. Now he makes passionate Italian cuisine in a brand new style
He was born in 1979 in Okayama prefecture. He often went out to eat with his parents as a child, and soon he secretly longed to become a chef in the future. That dream come true, when after graduating from the Hattori School of Nutrition at the age of 18, he honed his cooking skills in Tokyo at Italian restaurants and French restaurants in hotels. After that he encountered "Canoviano", and Chef Uetake at our main store in Daikanyama took him under his wing. Still greatly influenced by Chef Uetake, our chef makes every effort to produce many dishes that show the true worth of Italian cooking.
石原 太郎ISHIHARA TARO
-
-
Wine Izakaya Charbon
ワイン居酒屋シャルボン
- Namikidori/Fukuromachi/Nakamachi, Hiroshima
- Italian,Italian/French / Italian / Wine
-
![]()
中野 正敏NAKANO MASATOSHI
-
A chef who delights his customers with his food, and has them coming back for more.
The sense of joy he received from making people happy with his dishes got him interested in cooking professionally. He then built up experience in catering and French cooking while working at a hotel. Presently, he shows off his culinary skills as a chef at Wine Izakaya Charbon.
中野 正敏NAKANO MASATOSHI
-
-
Teppan-yaki Kokoro
鉄板焼 心
- Meriken Park, Hyogo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
-
![]()
木下 学KINOSHITA MANABU
The Chef's Recommendations -
Toward the world of cuisine in longing for the cool of those teppanyaki chefs he saw overseas
Originally studying at a hotel hospitality vocational school, he was propelled toward chefhood after being awed by the stylish cool of the teppanyaki chefs he saw when studying overseas as a student in Australia. He joined New Otani Kobe Harborland in 1995 and worked as head chef at Teppanyaki Rokko. In 2008, he moved on to be head chef at La Suite Kobe Harborland's Teppanyaki Kokoro. He holds the Japanese Teppanyaki Association (JTA)'s first-grade Certification of Proficiency as well as the Vegetable Sommelier Association's Junior Vegetable Sommelier Certification.
木下 学KINOSHITA MANABU
-
