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1501 - 1520 of 1836 chefs

Chisana Kura Dareyame

小さな蔵 だれやめ

  • Kinshicho/Sumiyoshi, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

福永 健太Kenta Fukunaga

He started down the path to becoming a chef by discovering the potential of the world of the culinary arts

He studied economics day and night as a student, and studied business management during his time abroad. When he returned to Japan, he developed an interest in the world of cooking, and officially started down the path of becoming a chef. After an experience as the manager and head chef of a restaurant in Tokyo, he struck out on his own. He now exercises his skills at "Chisanakura Dareyame". Using his previous background in business management, he has created a place where anyone can feel comfortable while enjoying their food and drinks. His restaurant gets plenty of repeat customers.

福永 健太Kenta Fukunaga

Tempura Kurokawa

てんぷら黒川

  • Tsukiji, Tokyo
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl)

黒川 丈士KUROKAWA TAKESHI

The Chef's Recommendations

He learned evrything about tempura from three masters.

He was born in Yokohama, Kanagawa in 1958. After graduating from high school, he joined "Issinkai", established in 1905 and the only organisation introducing Japanese cuisine and specializing in tempura (battered and deep-fried food), and went around to various famous restaurants. After his 10 years of apprenticeship, he joined a group to start up a tempura restaurant in an old ANA hotel. He handled the culinary responsibilities at that same shop for 10 years. Through a connection after that, he opened his own restaurant "Tempura Kurokawa" at Tsukiji, leading to the present.

黒川 丈士KUROKAWA TAKESHI

Sushi Iwase

すし岩瀬

  • Nishi-Shinjuku, Tokyo
  • Sushi,Japanese / General / Sushi

岩瀬 健治IWASE KENJI

The Chef's Recommendations

Trained at "Sushi Sho" affiliated restaurants

Born in Kanagawa Prefecture. Having been an office worker first, he started out late at the age of 21. But fate allowed him to begin training at a restaurant affiliated with Sushi Sho. After working at Nishi-Azabu's Sushi Sho Masa, Aoyama's Sushi Ko (now in Omotesando), and Shinjuku's Takumi Tatsuhiro he went out on his own in September of 2012.

岩瀬 健治IWASE KENJI

Nishiazabu Kappo Takumi

西麻布 割烹 たくみ

  • Nishi-Azabu, Tokyo
  • Kaiseki (course menu),Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (tea-ceremony dishes)

木村 巧KIMURA TAKUMI

The Chef's Recommendations

A seasoned cook devoted to Japanese cuisine with a load of training.

After 10 years working on his craft at Osaka's renowned Kagairo, he would later move on to Hotel Hatsuhana and the Hyatt-Regency Tokyo, among others, working as head chef. Then, in 2011, he opened Nishiazabu Kappo Takumi, marking the culmination of his exploits thus far. He still runs the shop today.

木村 巧KIMURA TAKUMI

BACAR OKINAWA

BACAR OKINAWA(バカール オキナワ)

  • Kokusai dori, Okinawa
  • Pasta/Pizza,Italian/French / Pizza

仲村 大輔NAKAMURA DAISUKE

The Chef's Recommendations

Smitten by the flavors of a famous restaurant, he sent them a letter requesting the chance to work with them

Born in 1977 in Okinawa, the authentic pizza he enjoyed during his time in Italy made a deep impression on him, so he got his start as a pizzaiolo. After returning to Japan, he was smitten by the flavors he encountered at Savoy (now Seirinkan) in Tokyo, so he sent a letter to the owner, Susumu Kakinuma, requesting an apprenticeship. After training for five years, he returned to his home of Okinawa to open BACAR OKINAWA. In addition to his restaurant, he also operates a food truck, introducing the deliciousness of pizza to many.

仲村 大輔NAKAMURA DAISUKE

Tempura Fukamachi

てんぷら深町

  • Kyobashi, Tokyo
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl) / Sake

深町 一真KAZUMA FUKAMACHI

Our food is imbued with the seasons. Second generation tempura speciality restaurant.

He was born in Tokyo in 1978. Since he was small he grew up watching his father’s back who was a chef. It was natural for him to have the dream to be a chef. After graduating from culinary school in Shinjuku, he spent 4 years training in Miyuki Koshikishima, and then he entered [Tempura Fukamachi] when his father opened the restaurant. He tries to choose the seasonal vegetables to express each season. he is also in charge of preparing the pickled vegetables we receive from 'HILLTOP HOTEL'.

深町 一真KAZUMA FUKAMACHI

Japanese Restaurant Tagetsu

日本料理 太月

  • Omotesando/Aoyama, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes)

望月 英雄MOCHIZUKI HIDEO

The Chef's Recommendations

He chose a culinary career, which is the same as his father's, when he gave up his baseball career.

He was born in Hadano city, Kanagawa on November 11th, 1979. His father owned a local shabu-shabu (hot pot) and steak restaurant called "Tagetsu". He was extremely involved in playing baseball in his childhood, so he was not really planning to suceed his father, but he decided to go down the path of cooking upon experiencing pain in his elbows. After graduating from high school, he left for Tokyo and trained in Japanese cuisine at "Ryuun-an" and "Genyadana Hamadaya" in Shinjuku, as well as "Kappo Kisaku" in Azabu-Juban. In August 2013, he opened "Japanese Restaurant Tagetsu", taking the same name as the restaurant that his father had closed.

望月 英雄MOCHIZUKI HIDEO

Sushi Kyu

鮨九

  • Susukino, Hokkaido
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sake

小野寺 晃彦ONODERA AKIHIKO

With care, smiles and gratitude as our motto, our chef prepares food to meet the customers' needs.

Born in Sapporo on January 11th, 1975. After graduating from middle school, our chef began learning his craft at a variety of sushi restaurants. With this knowledge, he opened this store in July 2013. Paying close attention to a variety of his customers' needs, from age, to gender, to whether or not they drink alcohol, he prepares sushi, paying close attention to factors such as the size of the sushi and the amount of wasabi to use. Our master chef has spent a quarter of a century with sushi.

小野寺 晃彦ONODERA AKIHIKO

Ginza Uchiyama

銀座 うち山

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Wine

内山 英仁UCHIYAMA HIDEHITO

The Chef's Recommendations

Having been attracted to profound cooking techniques and the appeal of cooking, he took the path to becoming a chef

He was born in Kanagawa on December 19th, 1969. Following graduation from a cooking college, he devoted himself in training at a Japanese restaurant "Kissho Hibiya" for five years. After that, his hard work continued at a variety of Japanese restaurants. He studied under Chef Kenji Asami when "Ginza Asami" new opened to improve his skills even more. In 2002, he opened his own restaurant, "Ginza Uchiyama." He provides his own creative dishes based on Kaiseki (tea-ceremony dishes), and has consecutively received stars in the Michelin Guide since 2008.

内山 英仁UCHIYAMA HIDEHITO

Sazenka

茶禅華

  • Hiroo, Tokyo
  • Chinese,Chinese / General

川田 智也Tomoya Kawada

He would like to express the wealth of Japan using Chinese techniques

He was born in 1982 in Tochigi. Ever since he can remember, he liked Sichuan cuisine such as tantanmen, mapo tofu and bon bon chicken, and he wrote "I will become a professional chef" in the yearbook of his kindergarten. He started working part-time at [Azabu Choko] in 2000 and became a full-time staff in 2002. He polished his skills for 10 years there. Then he started working for [Nihonryori RyuGin] to learn techniques to make the most out of Japanese ingredients. He participated setting up the Taiwan branch [Shoun RyuGin] as well. After coming back to Japan, he opened [Sazenka] in February 2017 after a preparatory period.

川田 智也Tomoya Kawada

Okonomiyaki Kiji Shinagawa

お好み焼 きじ 品川店

  • Shinagawa, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Beer

中川 恵理NAKAGAWA ERI

After came back to Japan, he was impressed with the depth of "Okonomiyaki" that is specialty of his home town.

He was born in Neyagawa, Osaka in 1982. He decided to become a chef after he came back to Japan from a working holiday in New Zealand. His mentor at the place he used to work part-time suggested, "Why don't you open a restaurant in Tokyo?" and he joined the restaurant "Okonomiyaki Kiji Marunouchi" as he felt like having a look around Tokyo for a while. At the same restaurant, he was impressed how deep and interesting making okonomiyaki (Japanese-style pancake) was, as he always thought of it only "Osakan home cooking", and devoted himself to okonomiyaki. He become the restaurant manager of "Okonomiyaki Kiji Shinagawa" when it opened in 2010.

中川 恵理NAKAGAWA ERI

Ramen Hachi

らあめん はち

  • Ueda/Komoro/Saku, Nagano
  • Ramen,Ramen (noodles) / Shoyu Tonkotsu Ramen (soy sauce-based pork broth ramen) / Tsukemen (noodles served separately from dip soup) / Abura-soba (soupless oiled ramen)

内堀 順護UCHIBORI JUNGO

The Chef's Recommendations

Watching my mother run an izakaya inspired me to become a chef

Born in Nagano on March 10th, 1979. Some of his earliest memories are of watching his mother run her izakaya (Japanese pub-restaurant). As he grew up watching her work, at some point along the way he decided he wanted to work with food, too. After getting his nutritionist license, he got a job with the "Grubuoiru" company, and accumulated cooking experience. He now manages a branch of the Ramen Hachi chain. He's particular about his ingredients, and his carefully prepared ramen gains the place repeat customers from a wide range of age groups.

内堀 順護UCHIBORI JUNGO

Sukiyaki Kappo Yoshizawa

すき焼 割烹 吉澤

  • Ginza, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak

光森 博基MITSUMORI HIROKI

The Chef's Recommendations

Starting from his grandfather, he is a 3rd generation chef.

I was influenced by my father and grandfather, who were chefs, and I acquired a taste for fine food at a young age. This dyed-in-the-wool chef refined his skills and his taste at the luxurious restaurants in Akasaka, as well as private company clubs, turning his interest into a career.

光森 博基MITSUMORI HIROKI

Aji Fukushima

味ふくしま

  • Gion, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sake

辻 義勝TSUJI YOSHIKATSU

The Chef's Recommendations

From a youth who enjoyed preparing fish to a chef who never fails to engage with his ingredients.

Born in 1982 in Fukuoka, he loved fishing as a child and learned to prepare the fish he caught himself. This was his first taste of the joys of cooking. Graduating from high school, he learned the fundamentals after joining Kani Honke in Nagoya. At 21, he entered the famed Kyoto cuisine restaurant Oryori Hayashi and studied real Kyoto cuisine over about 7 and a half years. Afterwards, he gained experience making Japanese food in Ponto-cho, earned the recommendation of the proprietress of the tea shop Fukushima, and became the head managing chef at the traditional Japanese restaurant Aji Fukushima in 2013.

辻 義勝TSUJI YOSHIKATSU

Nishiazabu Sushi Shin

西麻布 鮨 真

  • Nishi-Azabu, Tokyo
  • Sushi,Japanese / General / Sushi

鈴木 真太郎SUZUKI SHINTARO

The Chef's Recommendations

I love sushi so much that I simply had to make it my career. I am constantly striving to improve my skills as a sushi chef.

Originally from Tokyo, he has been making sushi ever since he finished high school. After training at a sushi restaurant in Setagaya, he honed his skills and experience at two other restaurants. Then in 2003, he independently opened his own place, Sushi Shin. He moved to the current location 2 years ago.

鈴木 真太郎SUZUKI SHINTARO

Shodai

初代

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)

高杉 和生TAKASUGI KAZUO

Every day, our chefs continue to preserve our founder's unmistakeable flavor.

He was born in Hokkaido in 1980. Marrying young gave him the opportunity to be invited to enter the culinary world by the owner, who was a former acquaintance. Ever since, he has earnestly followed the ramen (Chinese noodle soup) tradition and strived to maintain the founder's unique taste. At the same time, he has also experimented with new flavors.

高杉 和生TAKASUGI KAZUO

Sushi Kanesaka

鮨かねさか

  • Shimbashi/Shiodome, Tokyo
  • Sushi,Japanese / General / Sushi

金坂 真次KANESAKA SHINJI

The Chef's Recommendations

We are energetic sushi craftsmen, always leading the race.

Born in Chiba prefecture, he single mindedly pursued baseball until graduating high school. After graduating culinary school, he began gaining experience at a local sushi restaurant. After gaining experience at well known stores in places like Ginza, he set up independently at age 28. Now, with 11 years of experience, he has expanded and even set up several branches overseas, and his restaurants have earned 2 stars in the Michelin Guide.

金坂 真次KANESAKA SHINJI

Teruzushi

照寿司

  • Kitakyushu City, Fukuoka
  • Sushi,Japanese / Sushi

渡邉 貴義Takayoshi Watanabe

He has transformed an ordinary old sushi shop in the town into a high-end one, popular among overseas guests.

He was born in 1977 in Fukuoka prefecture. He wanted to be a French chef when he was very young but entered the field of Japanese cuisine after graduating from a university. After three years of training, he joined [Teruzushi] run by his father to work as a sales staff, then became a chef of which they were shorthanded. In 2013, he became the third generation of [Teruzushi] and started its innovation. He upgraded the seafood quality and raised the prices. The restaurant became in a slump at first, but he did not change his beliefs and kept using the highest-grade ingredients, which has transformed this ordinary town sushi shop with more than 50 years of history, into a famous sushi restaurant even among guests from overseas.

渡邉 貴義Takayoshi Watanabe

Sushi Zen Main Store

すし善 本店

  • Maruyama Park, Hokkaido
  • Sushi,Japanese / Sushi / Crab / Sashimi (raw fish)/Seafood

大金 有三OGANE YUZO

He decided to become a chef the first time he tried sushi, and now he strives to move people with his meals as profoundly as he was.

He was born in 1958 in Hokkaido. When he was in elementary school his father took him to a sushi shop, where he was deeply moved: "I never knew anything in the whole world could taste that good!". From that experience he endeavored to become a chef in the years following. He trained at four different sushi restaurants in Tokyo before coming to work for us at "Sushi Zen." His wish is for as many people as possible to experience the delicious, wonderful flavor of sushi, while spending their valuable time enjoying satisfying and exceptional service.

大金 有三OGANE YUZO

HOSHINOYA Tokyo Dining

星のや東京 ダイニング

  • Otemachi, Tokyo
  • French,Italian/French / French

浜田 統之Noriyuki Hamada

The Chef's Recommendations

Chef Hamada spreads'Nippon Cuisine' using his French techniques with Japanese natural ingredients. 

He was born in 1975 in Tottori Prefecture. He started learning  his Italian cooking skills from the age of 18, then entered the world of French cuisine at the age of 24. In 2005, he was the youngest to ever win first place at the Bocuse d'Or International Gastronomic Competition in Japan. In 2007, he became the executive chef at [Hotel Bleston Court] in Karuizawa. In 2013, as the first Japanese chef ever at the finals, he won 3rd place at the Bocuse d'Or Internationl Gastronomic Competition in France. Since July 2016, he has been working as the executive chef at the current [HOSHINOYA Tokyo]. 

浜田 統之Noriyuki Hamada

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