761 - 780 of 1732 chefs
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ESqUISSE
ESqUISSE
- Ginza, Tokyo
- French,Italian/French / French
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リオネル・ベカLionel Beccat
The Chef's Recommendations -
Came to Japan by order of his master, then to [ESqUISSE] after accumulating excellent careers.
He was born in 1976 in Corsica, France. He decided to be a chef after the age of 20 and started working at [Le Centrale], a brasserie of Michel Troisgros. After having training at other restaurants with stars, he became the second chef of [Maison Troisgros] at the age of 26. When [Cuisine [s] Michel Troigros] was opened in 2006, he was assigned by Mr. Michel Troigros to go to Japan as the chef. After working as the executive chef for 5 and half years, he moved to [ESqUISSE] in 2012.
リオネル・ベカLionel Beccat
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Sushi Aoyagi
すし青柳
- Marunouchi, Tokyo
- Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)
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杉森 智樹Tomoki Sugimori
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Mr. Sugimori attracts customers with the finest Edomae Sushi and Japanese cuisine, where expert skill and creativity are applied.
He was born in 1972 in Tokyo. The head chef and manager of Sushi Aoyagi. The sushi chef is a job that allows him to do what he has loved since childhood, "making things" while interacting with people. He honed his skills at sushi restaurants in the Tokyo metropolitan area, including Sushiya no Kanpachi, where he learned the art of Edo-mae techniques and Japanese cuisine. In 2017, he was appointed to his current position in recognition of his skills. Since then, he has welcomed guests from Japan and abroad at a long-established hotel located at the gateway to Tokyo, treating them to stylish courses that blend sushi and Japanese cuisine with seasonal dishes.
杉森 智樹Tomoki Sugimori
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Setsugekka Tanaka Satoru
雪月花 たなかさとる
- Sakae, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine
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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 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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Italian Cuisine Bocca Buona
イタリア料理 ボッカボーナ
- Hida/Takayama, Gifu
- Italian,Italian/French / Italian / Pasta / Pizza
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村山 淳Atsushi Murayama
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Italian chef using the local ingredients [to bring out the original tastes of the seasonal ingredients].
He was born in 1972 in Gifu. He liked eating and watching people cook since he was very young. After graduating from school, he started working for a pasta restaurant and learned the fundamental skills as a chef. Then he worked at various restaurants to improve his skill to master Italian cuisine. Being fully prepared, he opened [Italian Cuisine Bocca Buona] which has become a popular restaurant. He is currently showing his skill by bringing out the original tastes of various local ingredients while respecting the sense of the season.
村山 淳Atsushi Murayama
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Sousaku Kushiage Tsuda Toranomon Hills Station Branch
創作串揚げつだ 虎ノ門ヒルズステーション店
- Toranomon, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Wine
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津田 猛Takeshi Tsuda
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Having earnestly lived out his dream of being a chef, Mr. Tsuda shares the deliciousness of Kushiage.
He was born in 1970 in Aichi. He has been cooking since childhood, from shopping for ingredients to making food. His passion for cooking led him to enter Tsuji Culinary Institute. After graduation, he worked at a French kaiseki (tea-ceremony dishes) restaurant. Moved to the Michelin-starred Rokukakutei restaurants in Osaka and Tokyo, which were his starting points. After ten years of experience, he became independent in March 2013, starting his restaurant, Sousaku Kushiage Tsuda Main Branch. Then, he opened the Kinshachi Yokocho Branch in March 2018 and the Toranomon Hills Station Branch in 2024.
津田 猛Takeshi Tsuda
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76Vin
76vin
- Nippori, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / French / Wine
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江村 謙Ken Emura
The Chef's Recommendations -
His journey towards becoming a yakitori (grilled chicken) artisan began when he helped out at his uncle's restaurant.
Born in Tokyo in 1964, Me. Mr. Emura began a career working at a company but was invited to help out at the izakaya (Japanese style pub) that his uncle runs, which is where he learned to grill chicken. At a time, the izakaya was so popular that they grilled 400 skewers of yakitori per day. However, it was forced to close due to the building's deterioration. At that point, Mr. Emura received an offer from culinary researcher Ms. Yukiko Hirano, who was an acquaintance of his. He opened "76Vin" in 2012, with her producing the food and the restaurant space.
江村 謙Ken Emura
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Nihon Yakiniku Hasegawa Omotesando branch
日本焼肉はせ川 表参道店
- Omotesando/Aoyama, Tokyo
- Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Wine
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齊藤 綱二Koji Saito
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Mr. Saito, a dedicated Japanese cuisine artisan, explores the possibilities of Yakiniku.
He is from Chiba. After graduating from a vocational school, he began his culinary training at a cookshop in Tokyo. Later, he had the opportunity to meet Mr. Masuda, the company's executive chef, and spent 12 years honing his skills in Japanese cuisine, Tea Kaiseki (tea-ceremony dishes), and Shojin Ryori (Buddhist cuisine), serving as his right-hand person. In June 2022, he assumed the head chef position at the Nihon Yakiniku Hasegawa Omotesando branch.
齊藤 綱二Koji Saito
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Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch
熟成和牛焼肉エイジング・ビーフワテラス神田秋葉原店
- Ochanomizu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)
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Tenma Sakaba Sushikin
天満酒場 すし金
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Oden
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竹地 輝昌Terumasa Takechi
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Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
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BONSAI1877
BONSAI1877
- Shijo Karasuma/Karasuma Oike, Kyoto
- Italian,Italian/French / Italian / Pizza / Wine
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鳴嶋 喜永Yoshinori Narushima
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Mr. Narushima offers exquisite dishes combined with experience in Italy and Kyoto's cuisine.
He was born in 1983 in Shizuoka and began his culinary career at 20. He spent three years training in Italy, honing his skills as a chef through the local food culture and among Italian chefs. Upon returning to Japan, he worked at a Japanese pizzeria. He is currently the chef and Primo Pizzaiolo at BONSAI1877, offering unique dishes crafted with expertise gained in Italy and high-quality ingredients sourced primarily from Kyoto.
鳴嶋 喜永Yoshinori Narushima
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Hida Beef Bone Takayama Ramen Matsuri
飛騨牛骨高山ラーメン祭
- Hida/Takayama, Gifu
- Ramen,Ramen (noodles) / Tonkotsu Ramen (pork broth ramen)
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大野 勝也Katsuya Ono
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Seeking the ultimate ramen that will bring a smile to anyone's face.
Attracted by the work of a chef, who can see guests' happy faces up close, Mr. Ono entered the culinary world. At Matsuri, which opened in March 2021, he displays his skills as restaurant head and works hard to make a restaurant with more and more customer smiles.
大野 勝也Katsuya Ono
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Marconsorts +plus
マルコンソールプリュ
- Nagoya Station, Aichi
- French,Italian/French / French / Wine
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山本 雅司Masashi Yamamaoto
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Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.
He was born in 1987 in Fukui. He spent his childhood in Obama City, facing Wakasa Bay, where he felt close to fresh seafood. While standing in the kitchen at home for his working parents, he discovered the joy of cooking and went on to fisheries high school. After attending a vocational school to further study culinary skills, he trained at "Kitajimatei" and "Restaurant Sakaki" in Tokyo. Afterward, he relocated to Nagoya and continued to refine his skills at the bistro Innover. He now works at "Marconsorts +plus," valuing the charm of the ingredients.
山本 雅司Masashi Yamamaoto
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Kairi
櫂里
- Nakasu, Fukuoka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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河野 純Jun Kawano
The Chef's Recommendations -
Growing up close to the world of cooking led to the decision to become a chef at age 15.
Mr. Kawano was born in 1983 in Fukuoka Prefecture. His parents worked in the food industry, so he grew up close to the world of cooking. He started on the path of becoming a chef after graduating from junior high school, when he began working at several kappo (casual course-style Japanese cuisine) restaurants to brush up on his skills, including the long-established Japanese restaurant Nadaman. At its opening in 2020, he became the head chef of Kairi. He has created an exquisite menu for the restaurant, with dishes such as their signature sushi and teppanyaki (iron griddle grilling) made with premium ingredients. It has garnered attention from many people thanks to the ingredient selection and gorgeous presentation, laid out in a manner that can only be seen in Japanese cooking.
河野 純Jun Kawano
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Rendezvous Lounge (New Otani Inn Sapporo)
ランデブーラウンジ 【ニューオータニイン札幌】
- Sapporo Station, Hokkaido
- General,Western / Others / Hamburger / General
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竹林 義仁Yoshihito Takebayashi
The Chef's Recommendations -
Possessing a desire to create tastier dishes from a young age
Born in Hokkaido in 1960, the chef came from a household where both parents worked, so he helped his busy mother with meal preparation since he was a child. With this, he gradually and naturally began to take an interest in cooking. After that, he decided that he wanted to have fun making delicious food, and set his sights on becoming a chef. After graduating from culinary school, he worked in a hotel in the Sapporo suburbs before joining Rendezvous Lounge as a Western cuisine chef.
竹林 義仁Yoshihito Takebayashi
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Sankatei
さんか亭
- Higashi-Sapporo, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Naengmyeon (Korean cold noodle)
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三鹿 彰Akira Sanka
The Chef's Recommendations -
He loved cooking, so he made it his job, specializing in his prized yakiniku
Born on August 20th, 1962, in Fukushima, Hokkaido. He has always had an interest in cooking, so he decided to make a career out of it. He studied a variety of cuisines, including French and Italian, until his skills in each could stand on their own. Of all the cooking styles and foods he studied, he found the greatest joy in yakiniku barbeque, so he decided to make it his specialty. Of all the meats he grills, he specializes in beef, and he spends his days ensuring his yakiniku is grilled to perfection, with peerless flavor.
三鹿 彰Akira Sanka
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Ponta Honke
ぽん多本家
- Okachimachi, Tokyo
- General,Western / Tonkatsu (fried pork cutlet) / General
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島田 良彦Yoshihiko Shimada
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He was brought up surrounded by chefs, and decided to succeed his family business when he was still young.
Born in 1965 in Tokyo, he raised up in the Ueno city interacting with chefs. His father told him to decide his future by his third year of high school, therefore he determined to succeed his family business. After graduating from high school, he entered Yamanoue Hotel to have a 3-year training, then went back to [Ponta Honke] to work for. At the age of 36, he became the 4th generation as his father passed away, and is currently maintaining this old-established restaurant since the period of Meiji with its traditional taste.
島田 良彦Yoshihiko Shimada
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Ryotei Tamaya
料亭 玉家
- Urawa, Saitama
- Kaiseki (course menu),Japanese
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西川 和良Kazuyoshi Nishikawa
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Inherits tradition and weaves evolution: Mr. Nishikawa presents delicacies that resonate with the senses in contemporary kaiseki cuisine.
He was born in 1974 in Urawa, the fourth-generation owner of Ryotei Tamaya. Born and raised in a ryotei restaurant established in 1927, he became familiar with diverse ingredients and cuisine early. He started his career in food and beverage as a bartender at a prestigious restaurant in Tokyo. Later, he was involved in establishing and operating restaurants of varied genres while working on various banquets. At 30, he returned to his hometown to take over the ryotei restaurant after his father, the third generation, passed away. Since then, he has been weaving a new history for the famous ryotei by pursuing the delicacies and tastes of today while inheriting the tradition.
西川 和良Kazuyoshi Nishikawa
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Charcoal grilled steak and wine obiobi
炭焼きステーキとワイン obiobi
- Sannomiya, Hyogo
- Italian,Italian/French / Steak / Western Teppanyaki (iron griddle grilling) / Italian
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菅 徹Toru Suga
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Heartfelt dishes presenting the best of ingredients.
[Charcoal grilled steak and wine obiobi] started with a desire to provide delicious food and a comfortable space with selective ingredients and friendly faces. The best of the ingredients, instead of surprise performance, is what [Charcoal grilled steak and wine obiobi] always strives to create.
菅 徹Toru Suga
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Creative Japanese Confectionery Studio BASHOAN
創作和菓子工房 芭蕉庵
- Osaka Station/Umeda Station, Osaka
- Cafe,Cafe/Sweets / Ice Cream / Wagashi (traditional Japanese sweets) / Japanese Tea
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齋藤 有未Yumi Saito
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She jumped into the field of Japanese confectionery along with her passion toward sweets and people.
She was born in 1996 in Osaka prefecture. She often made sweets since she was a child, as she liked cooking and also satisfying people. She was so astonished by eating tasty [warabi-mochi (bracken-starch dumpling)] at [Bashoan], as well as its style of grinding a stone mill to make your own flower, that she longed to be on the providing side. She started working at [Creative Japanese Confectionery Studio Bashoan] in 2015. Currently she is actively working as its manager, offering the traditional tastes with her smile to bring the enjoyment she experienced to many people.
齋藤 有未Yumi Saito
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Agu Tonkatsu Coshon Ukishima-dori branch
アグーとんかつコション浮島通り店
- Kokusai dori, Okinawa
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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田中 悠樹Yuki Tanaka
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He gives warm hospitality to his guests with unique dishes of Okinawa.
His passion for the culinary field comes from the experience through his part-time job at a curry shop. He worked as a staff to open the first branch of [Agu Tonkatsu Coshon] and learned many different fields of work organizing the restaurant. At the time its second branch opened, he became in charge of the kitchen, where he shows his skills every day.
田中 悠樹Yuki Tanaka
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