Chef search result : Page 90

Gion Nishikawa 祇園　にしかわ Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Sake

西川　正芳NISHIKAWA MASAYOSHI

Our spirited chef started with a yearning for beautiful, delicious food

He was born in 1975 in Muromachi, Kyoto. His grandfather was a craftsman who painted ceramics in the Yuzen style, and he says, "He'd often take me to restaurants and art galleries when I was young." Having been raised around so many beautiful and delicious things, he longed to become a chef of Kyoto-style cuisine, and after graduating from high school, he headed down that path. He trained at famous restaurants like "Gion Sasaki", worked as head chef of "Warabi no Sato", and in 2008 opened "Gion Nishikawa". His motto is to be open and welcoming, and he serves his guests with a friendy smile and candid voice.

西川　正芳NISHIKAWA MASAYOSHI

Libertin Libertin Shibuya East Exit/Miyamasuzaka, Tokyo French,Italian/French / French / Wine

紫藤　喜則SHITO YOSHINORI

The Chef's Recommendations

His feelings toward cuisine changing from an encounter with natural wines

Born 1975 and coming from Saitama, he began on the road of the chef at 24 and that of French cuisine at 28. Coming in contact with the charms of vin naturel at Le Cabaret in Yoyogi-Uehara, he found himself committed to natural wines. After training further at restaurants like the famed L'amitie in Takadanobaba, he opened Libertin in 2011. With the development of his career as chef and his knowledge of light natural wines, his feelings of something not additive but subtractive grow stronger, and his cookery transforms further into a simpler cuisine that better brings out the life of the ingredients.

紫藤　喜則SHITO YOSHINORI

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)

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

Japanese Restaurant Kodama 日本料理　児玉 Hatchobori/Noboricho/Hakushima, Hiroshima Japanese,Japanese / General

児玉　一幸KODAMA KAZUYUKI

The Chef's Recommendations

Inherited DNA of a cook and opened his own restaurant. Obtained Michelin two stars.

He was born in 1951 in Yamaguchi. Since childhood he was interested in making things and painting, but the motivation to become a cook came from his father. He was fascinated by stories about cooking from his father, who used to be a cook in the marines, and subsequently started down the road leading to the culinary world. Since 18, he has trained at various places like wedding sites, hotels, and traditional Japanese restaurants, and in 2007, he opened "Japanese restaurant Kodama". In 2013, he obtained two stars in the Michelin Hiroshima Guide.

児玉　一幸KODAMA KAZUYUKI

Ginza Sushi Dokoro Shin 銀座　すし処　真 Ginza, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

渡辺　真喜WATANABE MAKI

He dreamed of becoming a sushi master in his school days and made it a reality.

He was born on June 12, 1969 in Saitama Prefecture. He joined Tsukiji Sushisei in 1989, where he spent 22 years gaining experience and perfecting his craft. Shunning the high-society exclusivity of many sushi restaurants, he envisioned a relaxed atmosphere where people could readily enjoy sushi and opened Ginza Sushi Dokoro Shin in September of 2010.

渡辺　真喜WATANABE MAKI

Oryori Shunso お料理　春草 Sangenjaya, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

今井良和Yoshikazu Imai

The Chef's Recommendations

Japanese cuisine - the more you know, the deeper you find it. He researches daily in search of its quintessence.

He was born in Chiba prefecture in 1972. He entered the culinary world when he was 19, and polished his skills at places such as an old, well-established inn at Hakone, and luxurious, traditional Japanese restaurants in Tokyo. After that, he devoted himself wholeheartedly to Japanese cuisine and put 20 years of experience under his belt before setting out on his own. When he was younger, he thought, "Knife skills are like sports. I will become proficient according to how much effort I spend practicing them," but he says that as he gained more experience, he hit upon a new realization of the profundity of Japanese cuisine. Now, the driving force behind Mr. Imai's dishes is precisely his humble approach, as he says, "Even now, I'm learning new things every day."

今井良和Yoshikazu Imai

ete - French cuisine フランス料理　ete（エテ） Kamakura/Zushi, Kanagawa French,Italian/French / French

藤本　恵史FUJIMOTO SATOSHI

The Chef's Recommendations

Serving authentic French cuisine at affordable prices

Born in Osaka in 1982, he set his sights on becoming a chef after watching a movie about it in high school. After graduating from Tsuji Culinary Institute, he gained experience in the kitchen and in service at several restaurants in Tokyo. In 2008, he entered Ogino as part of its staff when it opened in Ikejiki-Ohashi. Then in 2011, he set out by himself to open "ete" in Kamakura, near his wife's old home.

藤本　恵史FUJIMOTO SATOSHI

Kokorozukushi Inase 心づくし　いなせ Sendai Station West Exit, Miyagi Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / General / Sake

菅野　良洋KANNO YOSHIHIRO

His love of fishing when he was in university led him down the path to becoming a chef

Yoshihiro Kanno was born in Miyagi prefecture in 1975. He often went fishing with friends when he was a university student. Upon cooking the fish they caught and getting it just right, all of his friends would be delighted by the great taste. This experience made Yoshihiro think, "I want to get even better at cooking," and thus entered the Miyagi school of cooking and confectionery. He enjoyed acquiring various skills and knowledge and realized his calling to become a chef. After graduation he headed to Tokyo where he trained at a famous Japanese restaurant, before returning to Sendai. After having been the head chef at two restaurants, he landed his present role as head chef of Kokorozukushi Inase.

菅野　良洋KANNO YOSHIHIRO

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)

浜田　圭二HAMADA KEIJI

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

Tenshige 天茂 Akasaka, Tokyo Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)

高畑　粧由里TAKABATAKE SAYURI

The Chef's Recommendations

She works to preserve the flavors of Tenshige

Born in 1964, a Tokyo native. She was working as a teacher at a combined middle and high school when at the age of 30 her father and predecessor, Tomio Kurashige, fell ill, and started helping him out in the evenings with the frying at Tenshige. After that, she resigned from the school in order to succeed her father, and began to study cooking in earnest. Roughly two and a half years later, under the careful guidance of her father, she became the head chef here at the age of 33.

高畑　粧由里TAKABATAKE SAYURI

Akasaka Rikyu Ginza 赤坂璃宮　銀座店 Ginza, Tokyo Cantonese,Chinese / Yum Cha/Dim Sum / Cantonese / Wine

譚　彦彬TAN HIKOAKI

The Chef's Recommendations

This firstclass chef continues to push ahead.

Tan was born in 1943 in the Kanagawa Prefecture (Kanagawa Chinatown). He worked at Chugoku Hanten in Shinbashi, Li Yu n in Shiba, was a sous-chef at Minamizono at the Keio Plaza Hotel, and chef of Guangzhou at the Hotel Edmont. In 1996 he opened Akasaka Rikyu, and later in 2004 he opened its Ginza branch.

譚　彦彬TAN HIKOAKI

Ankoya Takahashi あんこう屋　高はし Harumi, Tokyo Izakaya (Japanese tavern),Taverns / General / Ankou Nabe (monkfish hot pot)

高橋　良和KATAHASHI YOSHIKAZU

The Chef's Recommendations

His experiences working as a salaryman and at a famous tempura restaurant come to life now

He was born in 1972 in Tokyo. He was already part of a restaurant since birth, and was brought up in the environment of Tsukiji as his playground. After graduating from college, he experienced a stint as a salaryman, but he started down the culinary path so that he could carry on his family business. He trained for about three years at a famous tempura (deep-fried food) restaurant and learned the basics of Japanese cuisine. After that, he returned to the shop and has been managing "Ankoya Takahashi" under the guidance of his father until now.

高橋　良和KATAHASHI YOSHIKAZU

Le Jardin Gourmand ル・ジャルダン　グルマン Nishi-ku/Yokokawa, Hiroshima French,Italian/French / French

小山　賢一KOYAMA KENICHI

The Chef's Recommendations

The skills learned in Switzerland and France are expressed on the plate using local ingredients.

I was born in 1961, in Hiroshima. Since childhood I have been familiar with cooking. I was impressed by sauce bechamel when I tasted it for the first time and decided to go to Europe to become familiar with French cuisine and culture there. Since 1986, for 3 years, I worked and studied in "Geneva Hotel Penta" and "Bern Restaurant Pune" in Switzerland, as well as restaurants like "Auberge L'eridan", "Le Jardin Gourmend", and "San James Club" in France before coming back to Japan. In 1990, I opened "Le Jardin Gourmand".

小山　賢一KOYAMA KENICHI

Yakitori Oden Zen やきとり　おでん　然 Sapporo Station, Hokkaido Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiage (deep-fried skewers) / Oden

浅野　雅次ASANO MASATSUGU

The Chef's Recommendations

Transformed from a westernstyle restaurant to Japanese 'izakaya' (barrestaurant), with the aim of creating a place where a group of regulars gather around the bar area.

After training mainly in French and Western cuisine from the age of 18, he switched over to what he's wanted to do from his 20s, and that's working in an izakaya Japanese bar. He is currently entrusted with the cooking at Yakitori Oden Zen. Taking special care to note the seasons, he makes classic oden (winter vegetable soup) as well as other original dishes.

浅野　雅次ASANO MASATSUGU

Trattoria Siciliana Don Ciccio トラットリア　シチリアーナ・ドンチッチョ Shibuya East Exit/Miyamasuzaka, Tokyo Italian,Italian/French / Italian / Wine

石川　勉ISHIKAWA TSUTOMU

The Chef's Recommendations

His love of the film The Godfather brought him to Sicily

Tsutomu Ishikawa is a native of Iwate prefecture, born in 1961. After coming to Tokyo, he began down the path towards becoming a chef at the age of 19. Also a big fan of The Godfather, he headed to Palermo in Sicily. After that, he also spent 3 years training in Firenze and Bologna before returning to Japan. After working in restaurants such as Cucina Hirata and La Benzina, he became independent in 2000 at Trattoria da Tommasina. In 2006, that restaurant closed, and Chef Ishikawa opened Trattoria Siciliana Don Ciccio in the same year.

石川　勉ISHIKAWA TSUTOMU

Sushiya no Yamada すし屋のやま田 Susukino, Hokkaido Sushi,Japanese / Sushi / Donburi (rice bowl) / Local Sake

山田　弘YAMADA HIROSHI

The Chef's Recommendations

If I were to have a restaurant I'd have a sushi restaurant

Always in love with sushi, the owner desired to have a sushi restaurant of his own. His dream came true at age 30, setting up his own restaurant after going through much painful training. Bringing in fresh ingredients from fatty tuna from Shakotan, Hokkaido, to conger eel from Uchiurawan, the chef is especially picky when it comes to choosing ingredients, going as far as Kyushu depending on the ingredients.

山田　弘YAMADA HIROSHI

Sushi Gion Matsudaya 寿し　祇園　松田屋 Gion, Kyoto Sushi,Japanese / Sake / Sashimi (raw fish)/Seafood / Sushi

松田　和憲MATSUDA KAZUNORI

The Chef's Recommendations

Our chef has an excellent command of both traditional techniques and his own unique twists. Every piece of sushi is a little taste of heaven

He was born in 1964 in Shiga prefecture. His parents ran a sushi shop for over 40 years. Taken with the Edo-style techniques and flavors, he often visited Tokyo, and learned the skills of a number of famous restaurants, before fulfilling his desire to open his own restaurant in Gion in 2007. He preserves traditional techniques, letting his signature eggs sit overnight after frying them, and he uses his own tricks to perfect his pickles and boiled-down sake, offering the Matsudaya version of Edo-style sushi. His motto is "make the people of the world smile with sushi". He spent a year in New York and made the best of that experience, and is now a well-respected authority on how to serve foreign customers.

松田　和憲MATSUDA KAZUNORI

Torito Branch 鳥藤　分店 Tsukiji, Tokyo Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl)

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

Itamae Yakiniku Itto Tenka Chaya Main Store 板前焼肉一斗　天下茶屋本店 Tengachaya/Nishinari, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine

有近　六次ARICHIKA ROKUJI

The Chef's Recommendations

Everything for the sake of deliciousness

He was born in 1949 in Osaka Prefecture. With experience in wholesale meat business and butchering, he opened "Itamae Yakiniku Itto" with the intention of providing quality meat at more affordable prices. Only the highest quality Japanese black beef is selected from hundreds of cattle coming from farms in Miyazaki, Kagoshima, Niigata, Sendai, Saga, and throughout Japan. He works hard everyday, proudly remembering his background as a meat shop owner.

有近　六次ARICHIKA ROKUJI