1781 - 1800 of 1803 chefs
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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
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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
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Shibusan Uokin
渋三 魚金
- Shibuya South Exit, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood
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長島 志郎NAGASHIMA SHIRO
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His motto is to make preparations perfectly and serve dishes to customers at their best condition.
He was born in 1977 in Tokyo. When he was working part-time at a restaurant in his high school days, he discovered the joy of restaurant business. After experiencing various jobs, he made up his mind to become a chef at the age of 27. He found a job at a famous izakaya (restaurant pub) and learned the basics of cooking skills thoroughly. Then he joined Uokin at 30. After working at Gotanda and Shimbashi branches, he transferred to Shibusan Uokin in 2012. Now he is the chief chef there. As a professional, he is enchanted by the fact that he can handle a lot of fresh ingredients from the Tsukiji market.
長島 志郎NAGASHIMA SHIRO
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Mardi Gras
マルディグラ
- Shimbashi/Shiodome, Tokyo
- French,Italian/French / French / Wine
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和知 徹UCHI TOORU
The Chef's Recommendations -
Experiences in France serving as a source of encouragement for his present self
He was born in Awaji Island in Hyogo prefecture in 1967. After graduating from high school, he enrolled into Tsuji Culinary Institute. He spent half of the following year studying at a French school, and the remaining half of the year working at a restaurant with one Michelin star in Burgundy. After returning to Japan, he entered "Restaurant Hiramatsu", and studied at its Paris restaurant with one Michelin star during his time there. After returning to Japan, he took on the role as the head chef of "Apollinaire", a restaurant affiliated to Hiramatsu. After leaving the restaurant, he became the head chef of "Grape Gumbo" in Ginza in 1998, and worked there for three years. He set out on his own to open his own shop in 2001.
和知 徹UCHI TOORU
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Hakata Miyachiku
博多みやちく
- Nakasu, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)
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川上 大輔KAWAKAMI DAISUKE
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My mother was my mentor in cooking. Food was always a part of my life.
When he was in university, he started working at a sushi restaurant, which lasted three years. Subsequently, he worked at a restaurant specializing in charcoal grilling. After eleven years of acquiring the necessary skills and expertise, he became the manager. About four years ago, I started breaking new ground with Hakata Miyachiku and am still doing so today.
川上 大輔KAWAKAMI DAISUKE
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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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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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Difference
Difference
- Awaza/Kyomachibori, Osaka
- French,Italian/French / French / Wine / Sake
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藤本 義章FUJIMOTO YOSHIAKI
The Chef's Recommendations -
Hard work is the secret behind our smart chef's true talent
He was born in 1983 as a native of Osaka prefecture. His father's influence led him to enter the restaurant business. He spent eleven years working for the Japan Airlines Hotel "Les Celebrites" restaurant (in Shinsaibashi, Osaka), and while he was there, he won a number of prizes for his French cuisine in cooking competitions. At the young age of 29 he became a sous chef, supported by his customers who loved French cuisine. On July 12th, 2013, he opened "Difference" as the owner and chef.
藤本 義章FUJIMOTO YOSHIAKI
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Kanazawa Izakaya Kappo Genzaemon
金沢・居酒屋割烹 源左ェ門
- Korinbo/Katamachi, Ishikawa
- Izakaya (Japanese tavern),Taverns / General
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久保 勝KUBO MASARU
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Skilled in many culinary domains, he has experience in making dishes like sushi and other Japanese food, as well as traditional local cuisine.
He was born in 1974. Since he was a child he liked food. He has chosen to work in the culinary world. He accumulated experience by working for a long time in restaurants with sushi and other Japanese dishes. He has devoted himself to improving his cooking ability. He has been the head chef of Genzaemon, displaying his talent in Japanese cuisine and Kaga cuisine.
久保 勝KUBO MASARU
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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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Sushi Saiko
鮨 西光
- Susukino, Hokkaido
- Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers)
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西牧 光浩NISHIMAKI MITSUHIRO
The Chef's Recommendations -
Staying true to his own style
Please feel free to talk to me during your visit.
西牧 光浩NISHIMAKI MITSUHIRO
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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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Izakaya Umaimon Shinjuku Kabuki-cho
居酒屋うまいもん 新宿歌舞伎町
- Shinjuku East Exit/Kabukicho, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake / General
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齋藤 博重Hiroshige Saito
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Warmly receiving customers with a smile at Umaimon
He was born and raised in Fukushima, but left for Tokyo to train at a Japanese restaurant for 15 years before coming back to Fukushima to open Izakaya Umaimon at age 33. However, for a short while he relocated to Osaka, due to his shop being within the evacuation zone after the Great East Japan Earthquake of 2011. After that, because of his deep familiarity with Tokyo, he decided to set up shop in one of the city's lively downtown shopping districts, and in April of 2012 he opened up Izakaya Umaimon in the Kabukicho district of Shinjuku.
齋藤 博重Hiroshige Saito
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Le Jardin Gourmand
ル・ジャルダン グルマン
- Nishi-ku/Yokokawa, Hiroshima
- French,Italian/French / French
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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
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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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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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Libertin
Libertin
- Shibuya East Exit/Miyamasuzaka, Tokyo
- French,Italian/French / French / Wine
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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
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Sumibi Yakiniku Himawaritei
炭火焼肉 ひまわり亭
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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梶原 直人KAJIWARA NAOTO
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The chef strives everyday to make his restaurant an energizing place for his customers.
Born in1971, in Yamanashi prefecture, the chef has always loved cooking since his childhood. With his experience working at a yakiniku (Japanese BBQ) restaurant, he came to think, "If I were to have a job for life, I'd like to become a chef who makes people happy." As he was especially charmed with yakiniku, which seemed to invigorate people, he decided to work at a yakiniku restaurant in Yokohama when he was 20. After that, he opened up his own restaurant, Yakiniku Himawari Tei. He makes his own tare (sauce) and kimchi (pickled cabbage), and provides delicious meat for a reasonable price.
梶原 直人KAJIWARA NAOTO
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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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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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Akasaka Rikyu Ginza
赤坂璃宮 銀座店
- Ginza, Tokyo
- Cantonese,Chinese / Yum Cha/Dim Sum / Cantonese / Wine
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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
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