61 - 80 of 643 chefs
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Eel Naruse Hachioji store
鰻の成瀬 八王子店
- Hachioji, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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佐々木 涼太Ryota Sasaki
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Aiming to create a comfortable and enjoyable space for all visitors.
After graduating from university, Mr. Sasaki joined Unagi no Naruse through a connection with the owner of the Nerima branch. As manager of the Hachioji branch, which opened on August 12, 2023, he is responsible for its operation. Aiming to make a restaurant in his own way, he always pursues service from the guest's viewpoint. With careful attention to detail and warm-hearted customer service, he has become a trusted presence in the community.
佐々木 涼太Ryota Sasaki
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ICHIHA
一葉
- Mitsukoshimae, Tokyo
- Dining Bar,Dining bar / General / General / Highball
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水野 玲児Reiji Mizuno
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With his experience, Mr. Mizuno has the skills to handle a wide range of cuisines.
He was born in 1981 in Tokyo. From the time he worked at the bar, he felt the need to put more effort into food as well. Therefore, he asked a head chef of Japanese food to teach him and stepped into the world of cooking. After that, he gained 4 years of practical experience at another restaurant and honed his unique skills. In 2022, with the reconstruction of the building, he opened an izakaya restaurant on the first floor. He made a new step forward as a chef.
水野 玲児Reiji Mizuno
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USHIHACHI Akihabara Branch
USHIHACHI 秋葉原店
- Akihabara, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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Kagurazaka Oishinbo Main Branch
神楽坂おいしんぼ本店
- Kagurazaka, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Yuba (tofu skin)
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中田 大輔Daisuke Nakada
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Continuously choosing truly delicious ingredients based on training in places with their own character.
Mr. Nakada was born in 1980 in Tokyo. When he was in his third year of junior high school, the head chef of a small restaurant his parents frequented showed him what working in the kitchen was like. At that time, he was so impressed that he asked to become an apprentice. He started his apprenticeship at a fine restaurant in Asakusa. His feelings deepened as he was exposed to the local cuisine of various regions, including Shizuoka and Fukushima. After returning to Tokyo, he honed his skills in the world of Kaiseki (tea-ceremony dishes) cuisine. In April 2020, he joined the Kagurazaka Oishinbo Main Branch. He is passionate about making the best theme of the ingredients that arrive directly from production sites every morning.
中田 大輔Daisuke Nakada
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Kanzen Koshitsu Yakiniku Kyu Nishi-Azabu Main Branch
完全個室 やきにく九 西麻布本店
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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富樫陸也Rikuya Togashi
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Mr. Togashi creates cuisine that is felt by all five senses, inspired by the ingredients.
He started his career at Mutekiro in Motomachi, Yokohama. Then he moved to France and trained at three restaurants, including the 3-star Paul Bocuse. After returning to Japan, he gained experience at Michelin 2-star Pierre Gagnaire in Omotesando and Michelin 2-star Restaurant Ryuzu in Roppongi. Following that, he was appointed sous chef at Restaurant Restaurant Ilie Le Joyeuse and then head chef at Restaurant Portus in Minami-Aoyama. After that, he served as general manager and participated in opening hotels and business development in various locations in Japan. He is currently the group's executive chef.
富樫陸也Rikuya Togashi
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GINZA FUJIMARU
GINZA FUJIMARU
- Ginza, Tokyo
- French,Italian/French
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藤丸 貴成Takanari Fujimaru
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Mr. Fujimaru wants guests to experience the performance in front of their eyes with all their senses.
He has been the head chef since the opening of GINZA FUJIMARU in 2019. He adds GINZA FUJIMARU's unique essence to each dish and expresses the inheritance of French culinary culture and respect for the ingredients. Every day, he cooks with the hope that his customers will enjoy the splendor and beauty of the ingredients and the harmony of ingredients from Japan, France, and other parts of the world.
藤丸 貴成Takanari Fujimaru
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Sushi Akazu Kanayama
鮨 赤酢 かなやま
- Shinjuku West Exit/Tochomae, Tokyo
- Sushi,Japanese
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久保田 信也Shinya Kubota
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A sushi restaurant pursuing authentic Edo-style sushi.
Mr. Kubota was born in 1977 in Kanagawa. After graduating high school, he attended culinary school and discovered the joy of cooking. After graduating there, he trained for five years at a sushi restaurant in Kanagawa and then moved to Tokyo. He sharpened his skills at a sushi restaurant in Ebisu before moving to Ginza, where he worked later. Due to the impact of COVID-19, he temporarily left Tokyo, but now he is showing his talents again as a head chef in a new restaurant in Shinjuku.
久保田 信也Shinya Kubota
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Gyujutsu Kuroobi
牛術黒帯
- Okachimachi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Steak
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橋場 耕平Kohei Hashiba
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Mr. Hashiba aims to create a comfortable restaurant full of smiles and vitality.
Mr. Hashiba has demonstrated his skills as the manager of Gyujutsu Kuroobi, which reopened in March 2024. His welcoming attitude with a smile has led to the acquisition of many repeat customers. He values communication with staff and guests and comes up with ideas for menus and services on a daily basis. With his commitment to Japanese Wagyu beef and fresh horumon (offal meat), he has been trying to convey the appeal of these ingredients through trial and error.
橋場 耕平Kohei Hashiba
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Yakiniku Tattontei
焼肉 たっとん亭
- Asakusabashi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
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川口 一輝Ikki Kawaguchi
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Mr. Kawaguchi offers the same delicious taste with the same commitment to quality that has been loved.
He was born in 1994 in Osaka. Since his father opened Yakiniku Tattontei in the early Heisei era, he has watched as his father pleased many people behind him. Later, he became involved in the restaurant business himself and became the second-generation owner of Yakiniku Tattontei in 2021. He continues to serve the same delicious food while respecting the restaurant's beloved traditions, such as purchasing meat and sauce.
川口 一輝Ikki Kawaguchi
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Shin-Okubo Kankoku Yokocho Hongdaepocha
新大久保韓国横丁 ホンデポチャ
- Okubo, Tokyo
- Korean,Other Asian / Korean / Makgeolli
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ソンスキSonsuki
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Offers dishes that suit Japanese tastes while respecting authentic Korean flavors.
She was born in 1959 in Busan. Came to Japan after working as a chef in Korea for a long time. She joined the kitchen at the opening of the Hongdaepocha Shin-Okubo main branch. Since then, she has worked at a total of 13 branches. Since January 2021, she has been serving dishes that suit the Japanese people's tastes yet still respects the authentic Korean flavor at Shin-Okubo Kankoku Yokocho Hongdaepocha.
ソンスキSonsuki
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Western Restaurant Ginza Grill Cardinal
洋食屋銀座グリルカーディナル
- Oshiage, Tokyo
- General,Western / Hamburger Steak / Omurice (omelet rice) / Western Sosaku (creative cuisine)
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田中 俊行Toshiyuki Tanaka
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Mr. Tanaka decided to become a chef, longing after the flavor of the omelet filled with fried rice that he ate at a shop in the neighborhood.
Mr. Tanaka was born in 1971 in Osaka. He was captivated by the taste of the omelet rice he had at his favorite restaurant nearby when he lived alone. To make his dream of making cuisine at Western restaurants come true, he proceeded to the world of cooking. He studied and polished his skills at Gensen Yoshoku Sakurai, a Western restaurant in Ueno-Hirokoji. In 2015 he began working at Western Restaurant Ginza Grill Cardinal. He currently works there as head chef, trying every day to ensure that his food makes many people smile.
田中 俊行Toshiyuki Tanaka
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ENOTECA PIZZERIA KAGURAZAKA STAGIONE
エノテカピッツェリア 神楽坂スタジオーネ
- Kagurazaka, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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黒澤明弘Akihiro Kurosawa
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Enjoy traditional and innovative Italian cuisine.
Mr. Kurosawa was born in 1967 in Yokohama, Kanagawa. At 19, he decided to become an Italian chef after being fascinated by the olive oil he encountered at a bistro where he worked part-time. He trained for a total of two years in Italy, mainly in the Veneto region, and worked as a head chef at several famous restaurants in Tokyo. Please enjoy the traditional and innovative Italian cuisine, staying true to the fundamentals.
黒澤明弘Akihiro Kurosawa
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Minami Aoyama Hifumi
南青山 ひふみ
- Omotesando/Aoyama, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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加藤 寛史Hirofumi Kato
The Chef's Recommendations -
Drawn to Minami Aoyama by a dream of opening his own restaurant as soon as possible
Born in Ibaraki Prefecture in June 1978, Chef Kato entered the world of cooking at age 23, but only six years later he was already entrusted to running a restaurant. Few years later, he became owner of a Japanese restaurant in Koenji, but on the lookout for his next project, he eventually found his current spot in Minami Aoyama, opening it in 2014. Though he adheres to traditions of Japanese cooking, he also offer dishes you cannot find anywhere else, and enjoys entertaining guests simply looking for a drink and a snack.
加藤 寛史Hirofumi Kato
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Kimukatsu Ebisu Branch
キムカツ恵比寿店
- Ebisu, Tokyo
- Tonkatsu (fried pork cutlet),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tonkatsu (fried pork cutlet)
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泉 慎介Shinsuke Izumi
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Mr. Izumi wants to continue creating dishes that make everyone smile.
He was born in 1980 in Fukuoka. He loves cooking and decided to enter the culinary world. After working as a chef in Fukuoka, he had an opportunity to come to Tokyo. He honed his skills while working in various restaurants, gaining experience as a head chef and more. At Kimukatsu, he continues to showcase his remarkable talent.
泉 慎介Shinsuke Izumi
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Super Dining Verdure
スーパーダイニング ヴェルデュール
- Kinshicho/Sumiyoshi, Tokyo
- Buffet,Buffet
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前田 勝士郎Katsujiro Maeda
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A specialist in Western cuisine who has been a great support to Tobu Hotels' restaurants.
Mr. Maeda was born in 1970 in Shizuoka Prefecture. Influenced by his chef father, he entered the hotel industry as a chef in 1988. After becoming a Tobu Hotel employee in 1998, he acted as the head chef at Tobu Hotels in Shibuya, Asakusa, and Kinshicho. His skills are the pride of Tobu Hotels, and he has supported the hotels' restaurants for many years while striving to serve food that puts the guests first. He works hard to implement new approaches while building restaurants that allow guests to feel comfortable as they enjoy their meals.
前田 勝士郎Katsujiro Maeda
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Kinfuku Sakaba
金福酒場
- Shinjuku East Exit/Kabukicho, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Oden
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MYO MINTHANTMyo Minthant
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Dedicated to cooking. The authentic taste is born from years of experience.
Mr. Myo Minthant was born in 1987 in Myanmar. He became familiar with cooking at an early age and defected to Japan in 2008 after graduating from university in Myanmar. Having worked in this foreign country, he started his culinary career, gaining 16 years of experience at a yakiniku restaurant and 8 years at a Chinese restaurant. After years of study, he became the manager and head chef of Kinfuku Sakaba in November 2024. He offers authentic flavors and warm hospitality, putting the skill and passion he has cultivated into each dish.
MYO MINTHANTMyo Minthant
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Sushi Akazu Hanayama
鮨 赤酢 はなやま
- Akasaka, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
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LOW-NON-BAR
LOW-NON-BAR
- Kanda, Tokyo
- Bar/Cocktails,Bars (pubs) / Spirits / Wine / Cocktail
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高橋 弘晃Hiroaki Takahashi
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Drink or not drink, it's your choice.
Mr. Takahashi was born in 1986 in Hokkaido. He started his career as a bartender with the goal of owning a relaxing, coffee shop-like place. He gained experience at Brick, a long-established bar in Ginza that no longer exists, and was exposed to the world of authentic bars. At the same time, he explored a new approach to the bar that would appeal to the younger generation. Consequently, LOW-NON-BAR was established as a bar where both drinkers and non-drinkers can spend time together.
高橋 弘晃Hiroaki Takahashi
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Yakiniku Motoyama Ebisu Branch
焼肉もとやま 恵比寿店
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
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渡部 一彦Kazuhiko Watanabe
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Enjoy carefully selected Kobe beef.
Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.
渡部 一彦Kazuhiko Watanabe
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Roppongi Kicko
六本木 亀甲
- Roppongi, Tokyo
- Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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笠井 知道Tomomichi Kasai
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More than 35 years of experience in Japanese cuisine. Mr. Kasai demonstrates the skills that have fascinated food connoisseurs worldwide in Roppongi.
He was born in 1969 in Hokkaido. The owner of Roppongi Kicko. After graduating from a culinary school in Osaka, he studied at a kappo (Japanese cooking) restaurant in Osaka's Minami district and a sushi restaurant in the Kita district. For about 20 years, from age 30, he worked in Japanese restaurants in luxury hotels abroad. Served Japanese cuisine to guests in Asian cities such as Shanghai, Hong Kong, and Guangzhou. After returning to Japan in 2020, he worked at a Sushi restaurant in Naha, Okinawa, before taking his current position in Tokyo in 2023. Based on the skills and sense honed in food capitals in Japan and abroad, he delivers the best of Sushi and Japanese cuisine with his sincere work.
笠井 知道Tomomichi Kasai
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