Kanagawa Chef search result : Page 4

Beau Temps Beau Temps Kamakura/Zushi, Kanagawa French,Italian/French / French / Wine

五十嵐　和弘IGARASHI KAZUHIRO

The Chef's Recommendations

Enlightened by the natural wines at Uguisu, known for their "Vin Naturel"

Born in Yamagata prefecture in 1980, he started his culinary career when he was 22. After training at hotels and Italian restaurants in Yokohama, at 27 he made a career change to concentrate on service while he was working at the French restaurant La Butte Boisee in Jiyugaoka. He learned about wine made from famous wineries in France, and subsequently encountered natural wines while working at Uguisu in Sangenjaya, which left a deep impression on him. He came to Beau Temps when he was 31, and is currently spreading the charm and depth of natural wine as the restaurant's second generation owner.

五十嵐　和弘IGARASHI KAZUHIRO

Manchinro Main Store 萬珍樓　本店 Yokohama Motomachi/Yamashita Park, Kanagawa Cantonese,Chinese / Cantonese / Chinese Tea / Shokoshu (Chinese Shaoxing wine)

鐘　徳輝SHO TOKUKI

Innovative Chinese food from a veteran Chef's inspired sensibilities

Born in 1961 in Hong Kong. He loved eating from a young age, and, inspired by chefs serving up delicious food, decide to pursue the culinary arts. He worked as a head chef at two restaurants in Hong Kong, and started up restaurants in Shanghai as well. His diverse sensibilities in cuisine have been the subject of widespread praise. In 1983 he was invited to Japan. After working a number of head chef positions, he took a job as head chef at "Manchiro" main branch. Building on his legend, he continues to innovate and build on old ideas, creating new and imaginative Chinese food that is very well received.

鐘　徳輝SHO TOKUKI

Gyukoku 牛國 Isezakicho/Chojamachi, Kanagawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine

タンチュンインケビンChef

I've gone down this road because I like cooking.

Born in Hong Kong in 1979. Came to Japan as soon as he graduated from high school in Hong Kong and enrolled himself in a specialized Japanese language school. After that, he began working at a Chinese restaurant in Sakura-shinmachi, Tokyo. Subsequently, he continued working at Chinese restaurants in Chigasaki and Meguro for two years and one year respectively. Passionate about other cuisines besides Chinese food, he joined Gyukoku as a chef in 2004 on a friend's recommendation. Since then, he has mastered the art of cooking beef. Now, he regards the purpose of his work to be making his customers happy.

タンチュンインケビンChef

Japanese Restaurant Kisei 日本料理樹勢 Hiratsuka/Oiso/Ninomiya, Kanagawa Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

小山　直樹KOYAMA NAOKI

Fascinated by the delicate cuts, he was drawn to the world of traditional Japanese cuisine.

Koyama wanted to be a Western-style cook when he was small, but when he attended culinary school his eyes were opened to the finesse required of the knife work in traditional Japanese cooking, and after graduation he went to to work at a Japanese food restaurant. After 12 years of experience, he opened Kisei in 1997.

小山　直樹KOYAMA NAOKI

Shunsai Kushiyaki Dokoro Shoku 旬菜、串焼処　食 SHOKU Enoshima/Kugenuma, Kanagawa Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kiritanpo Nabe (skewered rice hot pot)

鈴木　亘SUZUKI WATARU

I want to bring out the best flavors from all ingredients.

He was born on March 22, 1973 in Akita, Japan. Because he liked cooking as a child, he planned to one day open up his own store. He graduated high school at the same time as moving to Tokyo. After 11 years training at an izakaya (tavern), he opened his dream restaurant "Shunsai Kushiyaki Dokoro Shoku" in 2002. He never uses any chemical seasoning, so he has an established reputation in bringing out the best flavor from each ingredient.

鈴木　亘SUZUKI WATARU

Chinese Restaurant Jukeihanten Yokohama Chukagai Shinkan 重慶飯店横浜中華街新館レストラン Yokohama Motomachi/Yamashita Park, Kanagawa Szechuan,Chinese / Szechuan / Chinese Tea / Tantanmen (tantan ramen)

鈴木　浩太郎SUZUKI KOTARO

A upandcoming chef of both skill and originality, blowing a fresh breeze into tradition

Born in 1975 in Kanazawa, he joined Jukei restaurants as an employee after graduating high school, was head chef at "Jukei Sanro" main branch from 2010 to 2011, and has been head chef of Jukei Yokohama Chinatown Shinkan since 2012. He took the Grand Prix "Bishokusetsu" award in the new menu exhibition at the 5th Bishokusetsu and top prize in the Peking duck category at the 6th Bishokusetsu. He exercises his ambitiousness to create original Chinese fusion dishes, adding new ingredients like "kadaif" to traditional techniques.

鈴木　浩太郎SUZUKI KOTARO

Queen Alice クイーン・アリス Minatomirai, Kanagawa French,Italian/French / French / General

田面山　博憲TAMOYAMA HIRONORI

The Chef's Recommendations

The chef who protects the Queen Alice flavor.

Born in Kawasaki. After graduating high school, he trained at Kawasaki Nikko Hotel for 7 years before starting work at Queen Alice Ginza. After that, he worked at Queen Alice Reception Hall and then in 1999 he started at Queen Alice Yokohama Bay Hotel Tokyu, where he works now.

田面山　博憲TAMOYAMA HIRONORI

Rico Cowbell RICO　カウベル Yokosuka/Oppama, Kanagawa Hamburg Steak,Western / Hamburger Steak / Curry / Steak

川上　利博KAWAKAMI TOSHIHIRO

Serving the specialty hamburger steak I have cooked for a long in my own restaurant

He was born in Kagoshima Prefecture in 1954. After graduating from a high school, he came to Tokyo to enter the restaurant business. Chance led him to joining "Cowbell," a restaurant whose specialty is hamburgers. He worked there as a chef for 40 years. He did not initially think of independence, but gradually became eager to have his own restaurant. He finally set up his own restaurant 24 years ago. Currently, he and his wife are working closely together to provide delicious food and hearty service.

川上　利博KAWAKAMI TOSHIHIRO

Hakone Sengokubara Chinese Restaurant Taigen 箱根仙石原　中国料理　太原 Hakone/Gora, Kanagawa Chinese,Chinese / General / Chinese Sosaku (creative cuisine)

斉藤　誠Makoto Saito

The Chef's Recommendations

A chef who creates a refined flavor by using the knowledge and techniques he has built up over the years.

He was born in Miyagi Prefecture on March 7, 1959. After graduating high school, he learned the basics of Chinese cuisine at a hotel in Sendai City, as well as in a Chinese restaurant in Gifu. Afterwards, he was made the Assistant Head Chef at a rather famous hotel's Chinese restaurant. Intending to set out on his own, he then furthered his craft in Yokohama's Chinatown area and finally in 1989, he opened [Chinese Restaurant Taigen] in Hakone. As a result of feeling a bit cramped there, he reopened the shop in 2000 in Sengokubara. From there, he gained popularity thanks to word of mouth from my regular customers.

斉藤　誠Makoto Saito

Taiwanese and Chinese Restaurant Kokien 台湾・中華料理　好記園 Yokohama Motomachi/Yamashita Park, Kanagawa Chinese,Chinese / General / Shokoshu (Chinese Shaoxing wine) / Taiwanese

蔡　慶祥SAI KEISHO

After finishing school in China, I started working at a restaurant.

From the age of 20, I trained at Chinese restaurants and worked for 20 years in China. At the time it was tough, but I started with the fundamentals of Chinese cuisine. After this, I came to Japan and worked at a restaurant in Yokohama Chinatown where I offered up Chinese food to Japanese customers. In 2012, I achieved my dream of opening my own restaurant, Kokien, right here in Yokohama Chinatown. I would love for you to come and try my authentic Chinese dishes.

蔡　慶祥SAI KEISHO

Yokohama Chinatown Shumien 横浜中華街　秀味園 Yokohama Motomachi/Yamashita Park, Kanagawa Taiwanese,Chinese / Cantonese / Taiwanese / Shokoshu (Chinese Shaoxing wine)

楊　淑信YO NOBUKO

She entered the world of cuisine due to the influence of her husband, a Chinese chef.

She was born in Taiwan. She came to Japan with her husband, also a chef, and opened Yokohama Chinatown Shumien. While her husband managed the restaurant, she got the idea to serve Taiwanese food, and began to study Taiwanese cooking. From 1990 onward she proudly added Taiwanese dishes to the menu and took over the management, serving as the smiling public face of the establishment.

楊　淑信YO NOBUKO

Ohama おおはま Kamakura/Zushi, Kanagawa Japanese,Japanese / General / Sake

大濱　幸恵OOHAMA YUKIE

The Chef's Recommendations

A career that granted her a chance to fulfill her dream of competing with culinary skills

She was born in Ehime prefecture and raised in Chiba prefecture. She majored in food science in college since she wanted to work in food production, but after graduation she went on to work as a civil servant for a period of time. However, she says that, "I wanted to be in a job that involved making food," so she devoted herself wholeheartedly to that dream when she turned 30. She studied Japanese cuisine at Ecole Tsuji Tokyo for a year, and after that she learned the basics of cooking at Matsushita in Waseda, and studied sake (Japanese rice wine) at Sasagin in Yoyogi-Uehara. She underwent further training at Ishii in Shimbashi, and then in 2010 she opened Ohama in Asagaya, which moved to Kamakura in 2014.

大濱　幸恵OOHAMA YUKIE

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