Chef search result : Page 63

Tofu to Yuba Tosa Bunka no mise Daimyo 豆腐と湯葉・土佐文化の店　大名 Kochi Station/Harimayabashi, Kochi Kaiseki (course menu),Japanese / Tofu Dishes / Kaiseki (tea-ceremony dishes) / Yuba (tofu skin)

田中康宏Yasuhiro Tanaka

Twenty years of experience making tofu as the eldest son of the owner of a well-established tofu shop in Kochi.

Chef Tanaka gained 20 years experience in making tofu by virtue of being the son of the owner of a well-established tofu shop in Kochi. Along the way, he became enamored with the flavors of freshly made tofu and yuba (tofu skin), and developed a desire to start a restaurant where people could eat tofu as he experienced it. He dwelled on that desire for 10 years until he took the next step and opened his restaurant, Daimyo.

田中康宏Yasuhiro Tanaka

LOBOS Ginza LOBOS　銀座店 Ginza, Tokyo Spanish/Mediterranean,Global/International / General / Spanish / Italian

野口　元気NOGUCHI GENKI

We only want to make you happy. Seeing our customers smile is the greatest honor.

He was born in 1986 in Tokyo. He wanted to become a chef for as long as he can remember. Since he was 10 years old, he has cooked for family and friends, hoping only for smiles from those that try his food. He started working in an Italian restaurant at the age of 20, but wanting to learn the basics of cooking and holding a versatile outlook on the industry, he changed to a blowfish restaurant. He joined Lobos in 2010 and started working at their Ginza location. Holding to his motto of cooking to make people smile, he diligently studies day and night.

野口　元気NOGUCHI GENKI

Villa della Pace Villa　della　Pace Nanao, Ishikawa Italian,Italian/French / Italian / Pasta / Wine

平田　明珠Meiju Hirata

The Chef's Recommendations

A career in cooking that contributes to the lives of local producers.

Born in 1986 in Tokyo. He studied public administration at university and took a job in a corporation before pursuing his culinary career. He experienced working at several Italian restaurants in Tokyo to train his cooking skills. After meeting with many producers and visiting their local farms, his desire to open his place near the farm grew strong and decided to move to Nanao city in Ishikawa prefecture. He is currently the owner chef at Villa della Pace, displaying his skills before the guests.

平田　明珠Meiju Hirata

Sushi Takae 鮨　たかえ Azabu-Juban, Tokyo Sushi,Japanese / Sushi

高江　弘幸Hiroyuki Takae

Mr. Takae satisfies his guests' senses with the skills he has honed in the world of Sushi and Japanese cuisine.

He was born in 1973 in Tochigi. Started his culinary career at the age of 25. After working as a Japanese food chef, he entered the world of Sushi chefs. Spent his training days at the famous Sushi restaurant "Sushizen" in Hokkaido. Then, he worked as a chef at the Royal Park Hotel for 13 years, entertaining many people over the counter. After that, he opened Sushi Takae. He provides guests with courses that reflect the various techniques he has cultivated in the world of sushi and Japanese cuisine.

高江　弘幸Hiroyuki Takae

Ryukyu Chinese Dining Tama 琉球チャイニーズダイニング　TAMA Shibuya East Exit/Miyamasuzaka, Tokyo Chinese,Chinese / Okinawa Cuisine / General / Wine

玉代勢　文廣TAMAYOSE FUMIHIRO

The Chef's Recommendations

After grappling with Japanese and vegetarian cuisine, our chef Tamayose brings you the flavors of his home

Born in 1971, a native of Okinawa. After graduating from high school he spent a year attending culinary school, then honed his skills for five years at the formal Japanese restaurant Munakata in Ginza (now Shinbashi). After that he studied traditional vegetarian cuisine at Engakuji in Kita-Kamakura for three years, said to have been founded in 1282, before becoming head chef at Dedesuke where he served eight. In 2007 he opened Ryukyu Chinese Dining Tama. In 2009 he also started up Bio Wine & Food Tama in Marunouchi.

玉代勢　文廣TAMAYOSE FUMIHIRO

L'ECAILLER OYSTER BAR レカイエ　オイスターバー Hakata Station, Fukuoka Oyster Bar,Dining bar / General / Steak / Western Sosaku (creative cuisine)

長尾　聖Takashi Nagao

This rich-experienced chef prepares oysters into exquisite dishes

He was born in 1983 in Fukuoka Prefecture. After graduating from NAKAMURA CULINARY SCHOOL, he entered a hotel in Fukuoka Prefecture, then experienced various genres at a French restaurant, wine bar, and teppanyaki (Japanese BBQ) restaurant. After working as the master chef at [Hakata Station Oyster Bar AMU PLAZA HAKATA branch], he started actively working at the current [L'ECAILLER OYSTER BAR] preparing oysters into various exquisite dishes, backed by his various experiences as a chef.

長尾　聖Takashi Nagao

French Restaurant Bon Vivant フランス料理　ボンヴィヴァン Ise, Mie French,Italian/French / French

河瀬　毅Takeshi Kawase

For over 30 years, he has pursued Ise-style French cuisine, working steadfastly out of his hometown

Born in 1954 in Mie Prefecture, he left college to get his cooking career started by serving as an apprentice at a Western-style restaurant. In 1979 he moved to Tokyo to train. In 1983, he set out on his own to open Bon Vivant back in his hometown of Ise. He started out with a restaurant specializing in home-style French cooking and then took on traditional French cuisine as well before moving on to his current location in 1997. He has shown his dedication to promoting Ise French cuisine by establishing multiple restaurants in his local prefecture as well as in the city of Ise.

河瀬　毅Takeshi Kawase

Shikiha - Kaiseki Yoshihito 志木葉〜懐石よしひと〜 Yokohama Chinatown/Ishikawacho, Kanagawa Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

渡邊　佳人Yoshihito Watanabe

The Chef's Recommendations

Making good use of his rich experience at Japanese restaurants, he offers colorfully decorated dishes.

He was born in 1974 in Yokohama, Kanagawa prefecture. He entered the cooking field after graduating from high school. At the age of 20, he started working under Mr. Kazumi Kurokawa, the grand master Japanese chef of the Odakyu Group, and had training at various renowned restaurants. Then he entered [Shikisaian Kurokawa] and worked as the master chef at [SO] in Kannai, Yokohama, under Mr. Kunikazu Shimomura, the grand master chef of the main branch [Tsuki] in Kannai. In 2011, he opened [Shikiha - Kaiseki Yoshihito].

渡邊　佳人Yoshihito Watanabe

Fuji ふぢ井 Kurume, Fukuoka Japanese,Japanese / General / Unagi (eel)

筬島　浩之Hiroyuki Osajima

He took on the family specialty of eel cuisine and earned a star with his highly regarded restaurant

Mr. Osajima was born in Fukuoka in 1958, and in 1979 his parents established an unagi (eel) restaurant named Fuji. At age 28 Mr. Osajima stepped in for his parents to start managing Fuji, and then in 2014 the restaurant earned a star from a distinguished restaurant guide covering Fukuoka and Saga. As the second generation owner and head chef, Mr. Osajima devotes his time and energy to creating a cozy restaurant for guests to enjoy fine quality unagi.

筬島　浩之Hiroyuki Osajima

Teshigoto Zefu てしごと是歩 Kokubuncho/Ichibancho, Miyagi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

菊田　正見Masami Kikuta

The Chef's Recommendations

A genuine cook who prepares each ingredient in a way that brings out its best qualities

Born in 1972 in Fukushima City, Fukushima Prefecture. Liked cooking from a young age, and entered into the world of professional cooking with a passion to continue this as his life's work. He is working hard not to forget his ambition to improve, and working daily at [Teshigoto Zefu].

菊田　正見Masami Kikuta

JA Zenno Hyogo restaurant Kobe Plaisir JA全農兵庫　直営レストラン　神戸プレジール Sannomiya, Hyogo Steak,Yakiniku/Steak / Japanese Beef Steak

厚澤　宏行Hiroyuki Atsuzawa

Grew up watching his grandfather and father who were both chefs, and naturally entered the world of cooking.

Born on June 27th, 1972 in Ishikawa Prefecture. His family operated a Sushi restaurant. While watching his grandfather and father work, and helping out at the restaurant, he naturally developed interested in the world of cooking. 1991: Began training at a restaurant in Osaka to learn Italian and French cuisines. 1996: Joined [New Otani Kobe Harborland] 2002: Began serving as a chef at Teppanyaki [Rokko] at the hotel. 2008: Appointed as the first chef at [JA Zenno Hyogo restaurant Kobe Plaisir]. 2012: Began serving as the owner.

厚澤　宏行Hiroyuki Atsuzawa

Sakana Ryouri Senmonten Totoichi 魚料理専門店　魚魚一 Hamamatsu Station, Shizuoka Japanese,Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood

仲村　健太郎Kentaro Nakamura

Once in a lifetime-the interesting things he learnt through meeting his customers!!

The reason chef Nakamura chose a job involved with food was his part time job as a student at age 16. It started after he experienced praise and delight from his customers after he served them cuisine he had prepared himself for the first time.

仲村　健太郎Kentaro Nakamura

Torikadoya 鳥かど家 Shimbashi/Shiodome, Tokyo Kaiseki (course menu),Japanese / Chicken / Unagi (eel) / Sake

鈴木　徹雄SUZUKI TETSUO

I'm the third generation since my grandfather founded this restaurant. From here on out, I will protect this legacy of flavor.

Starting with his grandfather, he is the third generation. He started helping at the restaurant since he was in high school. At first, he would only deliver food, but around when he turned eighteen, his father and brother began to teach me how to cook. Now, he preserves this legacy of flavor with my brothers.

鈴木　徹雄SUZUKI TETSUO

Toriyoshi Naka-Meguro 鳥よし　中目黒店 Nakameguro, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

山口　晶Akira Yamaguchi

The key to keep offering tasty yakitori is generous careful preparation

Mr. Akira Yamaguchi was born in 1972 in Kyoto prefecture. He changed his job from an office worker to a chef. After working at a Japanese restaurant and another yakitori (chicken skewer) restaurant, he joined [Toriyoshi]. Based on his belief that [techniques are required because it's simple], he improved his techniques such as the eyes for selecting ingredients, preparing and grilling. Currently he is in charge of the kitchen of [Toriyoshi Naka-Meguro]. The style of [Toriyoshi] is that the staff prepares everything to serve [Date-dori Chicken], from cutting to skewering them. He sincerely faces [Date-dori Chicken] to grill the ultimate skewers while bringing out its savory taste.

山口　晶Akira Yamaguchi

Lumiere リュミエール Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka French,Italian/French / General / French

唐渡　泰Yasushi Karato

The Chef's Recommendations

He pushes ahead every day to improve his skills and achieve his childhood dreams.

He was born in 1963 in Tottori Prefecture and is a graduate of Tsuji Culinary & Confectionary College’s patisserie school. Ever since his childhood, he had dreamed of running his own restaurant someday, which led him to Shinsaibashi in Osaka to work at a Western restaurant. During his time working there, one of his senior colleagues inspired him to pursue French cooking. He went on to train at the renowned restaurant Jean Moulin, as well as the 3-star restaurant La Cote d'Or. Then, at age 33, he moved on to serve as head chef at Kobe Bay Sheraton Hotel & Towers. After picking up a versatile body of experience, he opened Lumiere in December of 2006, where you can find him cooking today.

唐渡　泰Yasushi Karato

Bifteck Kawamura Roppongi branch ビフテキのカワムラ六本木店 Roppongi, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

中村　健輔Kensuke Nakamura

The Chef's Recommendations

He improved his skills as a chef by being involved in opening various renowned restaurants.

Born in 1979 in Saitama prefecture. After graduating from Musashino Cooking College, he accumulated experiences at various restaurants. He got involved in opening a teppanyaki (grilled on iron griddle) restaurant in the Grand Hyatt Hotel in Roppongi, and became the sous-chef. After opening [Ginza Ukaitei] and [Azamino Ukaitei], he entered Bifteck Kawamura in 2016, and worked at [Bifteck Kawamura Ginza branch]. He again got involved in opening [Bifteck Kawamura Roppongi branch] in March, 2017, where he is currently working at.

中村　健輔Kensuke Nakamura

Sakanaya Oaji サカナヤ　オアジ Shimbashi/Shiodome, Tokyo Izakaya (Japanese tavern),Taverns / Beer / Sashimi (raw fish)/Seafood / Sake

荒井　拓也ARAI TAKUYA

The Chef's Recommendations

The hometown taste of Toyama that you can enjoy in Shimbashi

I was born on 21 July 1976 in Toyama prefecture. I have accumulated 20 years of experience as a chef focused on Japanese cuisine. In July of 2013, I became the head chef of the newly opened "Shusaiya Oaji Shimbashi", where I work today.

荒井　拓也ARAI TAKUYA

Sumibiyaki Tiger 炭火焼タイガー Yokosuka/Oppama, Kanagawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Yakiniku (grilled meat)

三浦　淳Jun Miura

Mr. Jun Miura is confident with his knowledge and the ways of handling meat.

He was born in 1982 in Yokosuka city. When he was young, he worked part time at the meat shop [Yokosuka Matsuzakaya], and after became a full time worker there. He thoroughly learned how to select and handle meat from the standpoint of a butcher. When [Sumibiyaki Tiger] was relocated to its current location in 2012, he became its manager/chef. He says that the taste of meat changes according to the ways it is cut and grilled. Currently, he uses his good eye for selecting meat, to offer the best tasting meat of the day.

三浦　淳Jun Miura

Asakusa Umaimon Azuma 浅草うまいもん　あづま Asakusa, Tokyo Japanese,Japanese

染谷大樹Daiki Someya

Feel the depth of Asakusa's generosity and warm spirit.

Mr. Daiki Someya was born in 1990 in Asakusa. He grew up watching his parents run their restaurant Asakusa Umaimon Azuma. After graduating from university, he worked in a hotel's food and beverage section in Tokyo for three years to accumulate experience, then started working for his parent's restaurant. Currently, he is working hard at the restaurant's front line while learning cooking skills from his father and other skillful chefs who have supported the restaurant.

染谷大樹Daiki Someya

Gion Sato ぎおん　佐藤 Gion, Kyoto Sushi,Japanese / General / Sushi / Cookshop

佐藤龍幸Tatsuyuki Sato

The Chef's Recommendations

Chef Tatsuyuki Sato's experience at sushi counters in Japanese restaurants and hotels has blossomed into his “sushi kappo" (a sushi bar with the chef and customers facing one another)

Born in 1964, a native of Kumamoto Prefecture. Tatsuyuki Sato began his career as a cook in a Japanese restaurant in Kyushu, afterwards polishing his skills at hotels and Japanese restaurants in Kyoto and Osaka. After 13 years of experience working at the sushi counter at Kyoto Hotel Okura, he went independent and opened Gion Sato. He emphasizes his “sushi kappo (sushi bar)” which leverages his own experiences, attracting quite a reputation. In February 2015, he relocated his store, which had become cramped, to the south side of Gion and reopened for business.

佐藤龍幸Tatsuyuki Sato

Restaurant ranking

Browsing history

Tofu to Yuba Tosa Bunka no mise Daimyo

Twenty years of experience making tofu as the eldest son of the owner of a well-established tofu shop in Kochi.

LOBOS Ginza

We only want to make you happy. Seeing our customers smile is the greatest honor.

Villa della Pace

A career in cooking that contributes to the lives of local producers.

Sushi Takae

Mr. Takae satisfies his guests' senses with the skills he has honed in the world of Sushi and Japanese cuisine.

Ryukyu Chinese Dining Tama

After grappling with Japanese and vegetarian cuisine, our chef Tamayose brings you the flavors of his home

L'ECAILLER OYSTER BAR

This rich-experienced chef prepares oysters into exquisite dishes

French Restaurant Bon Vivant

For over 30 years, he has pursued Ise-style French cuisine, working steadfastly out of his hometown

Shikiha - Kaiseki Yoshihito

Making good use of his rich experience at Japanese restaurants, he offers colorfully decorated dishes.

Fuji

He took on the family specialty of eel cuisine and earned a star with his highly regarded restaurant

Teshigoto Zefu

A genuine cook who prepares each ingredient in a way that brings out its best qualities

JA Zenno Hyogo restaurant Kobe Plaisir

Grew up watching his grandfather and father who were both chefs, and naturally entered the world of cooking.

Sakana Ryouri Senmonten Totoichi

Once in a lifetime-the interesting things he learnt through meeting his customers!!

Torikadoya

I'm the third generation since my grandfather founded this restaurant. From here on out, I will protect this legacy of flavor.

Toriyoshi Naka-Meguro

The key to keep offering tasty yakitori is generous careful preparation

Lumiere

He pushes ahead every day to improve his skills and achieve his childhood dreams.

Bifteck Kawamura Roppongi branch

He improved his skills as a chef by being involved in opening various renowned restaurants.

Sakanaya Oaji

The hometown taste of Toyama that you can enjoy in Shimbashi

Sumibiyaki Tiger

Mr. Jun Miura is confident with his knowledge and the ways of handling meat.

Asakusa Umaimon Azuma

Feel the depth of Asakusa's generosity and warm spirit.

Gion Sato

Chef Tatsuyuki Sato's experience at sushi counters in Japanese restaurants and hotels has blossomed into his “sushi kappo" (a sushi bar with the chef and customers facing one another)