621 - 640 of 645 chefs
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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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Sushi Fujita
鮨 ふじ田
- Ginza, Tokyo
- Sushi,Japanese / Sushi
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藤田 真一郎FUJITA SHINICHIRO
The Chef's Recommendations -
Our chef is the 3rd generation son of a family married to the world of cuisine
Our chef was born on June 11th, 1979, in Yokohama City. He's been interested in cooking since childhood, and always dreamed of having a job in the world of to cuisine. Although they were already retired, both his father and grandfather had been chefs, and he felt himself strangely drawn to the profession and nothing else. He obtained his chef's license in high school and went on to culinary school afterwards. Upon graduation, he trained at a sushi shop before going to work at the sushi restaurant of a large-scale foreign-owned hotel. In the summer of 2014, he realized his dream of opening a restaurant in the Ginza with Sushi Fujita, where he works to this day.
藤田 真一郎FUJITA SHINICHIRO
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L'AS
L'AS
- Omotesando/Aoyama, Tokyo
- French,Italian/French / French / Wine
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兼子 大輔KANEKO DAISUKE
The Chef's Recommendations -
Upandcoming Chef Daisuke Kaneko
Born 1979. Traveled to France following experiences at Osaka La Becasse and Tokyo Cote Dor. Opened L'AS in Minami Aoyama in 2012. Relocated L'AS to a new location within Minami Aoyama in 2013, and at the same time, opened CORK. His skills are acclaimed throughout the world, and he was selected in 2014 as best young chef by the UK high class gourmet magazine "Four".
兼子 大輔KANEKO DAISUKE
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Organ
organ（オルガン）
- Ogikubo, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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紺野 真KONNO MAKOTO
The Chef's Recommendations -
The encounter with natural wine greatly influenced his restaurant's core principles after setting out on his own
He was born in Tokyo in 1969. He went to America during his schooling days, and an experience at a part-time job in a restaurant gave him the motivation to enter this industry. He returned to Japan when he was 29, and pursued further training at a cafe in Harajuku, and the bistro "Au Rendez-Vous" in Chitose-Funabashi. During his training, he encountered natural wine and found himself spellbound by its great flavor. He set out on his own in 2005 and opened "uguisu" in Sangenjaya. In 2011, he opened his second shop, "organ", as its owner.
紺野 真KONNO MAKOTO
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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)
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浜田 圭二HAMADA KEIJI
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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
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Kobe Yakiniku Kanteki
神戸焼肉 かんてき
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Beer / Sawa (cocktail of spirits and soda)
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季 慶浩RI KYONHO
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His family ran a yakiniku restaurant, so it was natural for him to go into the same business after graduating from high school.
Born on June 16, 1987 in Fukuoka City, Fukuoka Prefecture. As his parents ran a yakiniku (grilled meat) restaurant, he had an interest in yakiniku restaurants from a young age. After graduating high school, one thing lead to another, and he trained for 5 years at the famous Fukuoka restaurant, Daitoen. During that time, he met the manager of Kanteki, and they decided to work together. After working at the flagship restaurant in Kobe, they opened the Shibuya branch on April 11, 2012 and he became manager.
季 慶浩RI KYONHO
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Kizushi
喜寿司
- Ningyocho/Kodenmacho, Tokyo
- Sushi,Japanese / Sushi
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油井 隆一YUI RYUICHI
The Chef's Recommendations -
A Renowned Chef, Whose Career Began With Western Food
Mr. Yui was born in 1942 and grew up in Tokyo. Because he was acquainted with French food from a young age due to his mother's influence and also because he is left-handed, which is unusual for a sushi chef, his professional cooking career started with Western food at "Tokyo Kaikan." After completing his training, Mr. Yui returned to his birthplace and parents' home, "Kizushi" in Tokyo's Ningyocho, where he started from the lower ranks, acquiring the skills to become a sushi chef. Supplementing the traditions of Edo-style sushi with his skills in Western cuisine, Chef Yui is a leader in Tokyo's culinary scene.
油井 隆一YUI RYUICHI
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Nurukan Sato
ぬる燗 佐藤
- Roppongi, Tokyo
- Izakaya (Japanese tavern),Taverns / Crab / Kaiseki (traditional multi-course meal) / Sake
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金子 陽樹KANEKO HARUKI
The Chef's Recommendations -
Since the more you get to know sake the more interesting it is, these days he is completely engrossed in sake .
Born in 1983 in Tokyo, at 15 he started a part-time job that offered him a way to gain experience in restaurant service. This ended up piquing his interest enough to enter the culinary world as a career. While gathering experience in bars and Japanese-style restaurants, he was able to closely study sake. With an abundance of knowledge in wine and other drinks, he serves as manager at Nurukan Sato, where he gets to pursue his love of sake full-time.
金子 陽樹KANEKO HARUKI
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Minoru Shokudo Ginza Mitsukoshi
みのる食堂 銀座三越店
- Ginza, Tokyo
- General,Western / General / General
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大内 義和OUCHI YORIKAZU
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He has refined his skills basically in Italian cuisine. Now he is playing an important role at Minoru Shokudo.
He was born in 1979 in Kanagawa Prefecture. He began to dream of becoming a chef in his school days, learned cooking at high school, and got his cooking license. After graduating, he gained experience primarily in restaurants specializing in pasta and entered Kabenoana Co., Ltd. Following that, he gained experience at Le Vin Vivant (wine bar in Tamachi) and finally joined Minoru Shokudo. Now he is the chief chef there.
大内 義和OUCHI YORIKAZU
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Kitajimatei
北島亭
- Yotsuya, Tokyo
- French,Italian/French / French
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北島 素幸KITAJIMA MOTOYUKI
The Chef's Recommendations -
With his career spanning nearly half a century, his role in developing French cuisine in Japan has been pivotal
He was born in 1951 in Fukuoka prefecture. He started his culinary career when he was 18, after entering "Royal" in Fukuoka. He was deeply impressed by the dessert buffets at "Regence" in Roppongi, which were still rare at that time, and he also trained as a patisserie. He went to France in 1977, and studied for five years at restaurants such as "Troisgros", and "Georges Blanc", being impressed once again by the culture of French cuisine that he experienced in the country itself. After returning to Japan, he held successive posts as a chef in "De Roanne" in Kyobashi, and "Pantagruel" in Akasaka. He opened "Kitajimatei" in 1990.
北島 素幸KITAJIMA MOTOYUKI
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Ankoya Takahashi
あんこう屋 高はし
- Harumi, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Ankou Nabe (monkfish hot pot)
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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
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Nihonbashi Maeda
日本橋 まえ田
- Nihonbashi, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)
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前田 真裕MAEDA MASAHIRO
The Chef's Recommendations -
Embarked on a culinary career path in order to introduce the deliciousness and intricacies of our dishes to as many people as possible.
Born on July 20, 1979, in Nagasaki Prefecture. His love of food and desire to make people happy by serving delicious food led him onto the path to becoming a chef. He trained and gained experience as a chef while working at a high-end Japanese cuisine restaurant in Ginza. He opened up "Nihonbashi Maeda" on his own 14 years later. With a talent for creating unique Japanese dishes using seasonal ingredients, he serves great tasting food enjoyed by all his customers, young and old.
前田 真裕MAEDA MASAHIRO
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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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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)
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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
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Ristorante Il Bambinaccio
リストランテ イル バンビナッチョ
- Nishi-Azabu, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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福田 憲一FUKUDAKENICHI
The Chef's Recommendations -
We preserve the goodness of the traditional Italian dishes you've always loved
After gaining experience in Italian restaurants in Tokyo and Sapporo, he traveled to Italy at the age of 23. He trained in a variety of kitchens all over Rome, did a stint as head chef at Ristorante da Ruka in Venice, and returned to Japan at 26.
福田 憲一FUKUDAKENICHI
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Ginza Fujita
銀座 藤田
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi
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藤田 一休FUJITA IKKYU
The Chef's Recommendations -
Our chef stays true to the fundamentals of cuisine, while continuing to challenge himself with new dishes
Born in 1968 in Tokyo. After five years of experience at Japanese-style restaurants in Yushima, he wanted to learn about sushi, so he went to work for Sushidokoro Midoriyama in Toranomon. After that he got some experience in Western-style food, and he was selected to become head chef at the age of 29. After that he worked as head chef for over ten years. He opened Fujita in September of 2010. "I want change up my dishes as much as possible while staying true to the basics," he told us while wracking his brains to come up with ways to delight his guests however he can. He also holds a cooking class on Saturdays. There he diligently teaches the fundamentals of cooking.
藤田 一休FUJITA IKKYU
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Oryori Shunso
お料理 春草
- Sangenjaya, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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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
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Akasaka Kitafuku
赤坂きた福
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / Crab / Kyoto Cuisine / Wine
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川崎真人KAWASAKI MASATO
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A Chef Who Handles Various Delicacies Such as Live Crab, Blowfish, and Chinese Softshell Turtle
Chef Kawasaki was born on January 24th, 1982 and is from Hokkaido. He studyied about store designs in high school, and wanting to eventually own his own store, he decided to become a chef. After graduating, he moved to Tokyo, where he first trained for five years at "Tsunahachi". With a desire to gain further experience, he trained for another five years at "Kyofuji". He then gained further experience at "Japanese Restaurant Ono Ginza" and a number of other stores with a desire to learn about wines. At its opening in November 2012, he entered "Akasaka Kitafuku", where he continues to work today.
川崎真人KAWASAKI MASATO
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Mutsukari
六雁
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Shojin Ryori (Buddhist cuisine)
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秋山 能久AKIYAMA YOSHIHISA
The Chef's Recommendations -
Our stoic chef incorporates his life philosophy into every dish
A native of Ibaraki Prefecture, he moved to Tokyo after graduating from high school. He studied culinary arts at Tokyo Liberal Arts College's Kappo Suzuki restaurant and honed his skills for ten years. Afterwards, he undertook a stint at the restaurant "Gesshinkyo" and learned about vegetarian cuisine. In 2005, he became Mutsukari's head chef.
秋山 能久AKIYAMA YOSHIHISA
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Yoroniku
よろにく
- Omotesando/Aoyama, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / Others
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半田 智昭HANDA TOMOAKI
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Grown up among national brand stock products, I became a captive of meat before I knew it.
He was born in Iwate City in Iwate Prefecture. Growing up among nationally recognized products like Maezawa beef, Shorhorn beef, Iwanaka pork, and Platinum pork, he fell in love with meat ever since he can remember. He joined an Italian restaurant in Tokyo at the age of 22 and worked there for 5 years to learn how to deal with seafood. Then he experienced training in Kappo in the management of a specialty store for beef tongue. Next was a job in Yakiniku Jumbo Shinozaki Main Store and he later joined Yoroniku in 2007. In the innovative menu of Yoroniku, live the experience and ideas of Mr. Handa, a veteran of many different businesses.
半田 智昭HANDA TOMOAKI
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