1501 - 1520 of 1841 chefs
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Ampuku Ikebukuro
あんぷく 池袋店
- Ikebukuro West Exit, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Udon (noodles) / Curry Udon (noodles)
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安江 勇治YASUE YUJI
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Our young chef studied under master creative Japanese chef Rokusaburo Michiba to master the art of culinary harmony
As the son of the owner of Western-style restaurant Ampuku, our chef has been accustomed to working in the kitchen since a young age. He got his start as a chef at the age of 19, working for a restaurant that served course banquets in Gifu, before refining his skills at places like Poisson Rokusaburo in Akasaka, Tokyo. During these studies he took part in founding the creative Japanese restaurant NINJA in New York, famed for elegant and captivating dishes. After returning to Japan he decided to follow in his father's footsteps and found his own eatery: Ampuku, serving original udon dishes.
安江 勇治YASUE YUJI
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Hakata Hotaru Azabujuban
博多ほたる 麻布十番店
- Azabu-Juban, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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斉藤 俊輔SAITO SHUNSUKE
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His mother's smiling face ignited a spark in him.
When he was in the second grade, he made a cake with his elder sister and let his mother try it. Her delighted expression and praise for the delicious cake gave rise to his feelings of wanting to bring joy to other people besides his mother. Hence, he decided to become a chef when he was in the fourth grade.
斉藤 俊輔SAITO SHUNSUKE
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Chisana Kura Dareyame
小さな蔵 だれやめ
- Kinshicho/Sumiyoshi, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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福永 健太Kenta Fukunaga
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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
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Ginza Asami
銀座 あさみ
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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浅見 健二ASAMI KENJI
The Chef's Recommendations -
Being faithful to the fundamentals, a chef highly trained in Japanese cuisine
Genji Asami is a native of Tokyo City. Having a father who ran a fruit and vegetable business, he embarked on the path to becoming a chef because he liked to cook. After graduating from the culinary academy, Kagakuen, he trained at Buan, a Kyo-ryori (special style of Japanese cuisine) restaurant in Kudanshita, as well as several other establishments. When he was 38, he was hired at Kyoaji Tennouzuairu-ten, located in Shinbashi. After that, he set off on his own and opened Ginza Asami in 2000, which he continues to cook to the present day.
浅見 健二ASAMI KENJI
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Moritaya Tokyo Marunouchi Branch
モリタ屋 東京丸の内店
- Marunouchi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Japanese Beef Steak / Shabu-shabu (boiled meat slices)
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矢嶋 健YAJIMA KEN
The Chef's Recommendations -
From a genuine love of fish to developing an interest in meat cuisine through his work with food
Born in 1968 in Tokyo, he was always interested in working with food, and as a lover of fish, started working in Tsukiji as a purchaser and handler of ingredients. Afterwards, his work at a company in the restaurant industry also deepened his appreciation for wines and meat dishes. He joined the Moritaya Tokyo Marunouchi Branch in December 2003, gaining a sommelier certification at around the same time.
矢嶋 健YAJIMA KEN
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Tempura Fukamachi
てんぷら深町
- Kyobashi, Tokyo
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl) / Sake
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深町 一真KAZUMA FUKAMACHI
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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
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Sushi Dai
寿司大
- Harumi, Tokyo
- Sushi,Japanese / Sushi
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漆原 訓URUSHIBARA SATOSHI
The Chef's Recommendations -
Used to work at a Japanese restaurant. His honest and friendly characteristic is suitable for being a sushi chef.
He was born in Tokyo in 1972. After graduating from high school, he started his career as a Japanese chef at a Japanese restaurants in Kyoto. After working at three different Japanese restaurants in Kyoto in total, he also refined his skills at Hotel New Otani Osaka. When his father opened the sushi restaurant "Sushidai", it provided him with the motivation to become a sushi chef. After working at the lowest rungs of the restaurant for seven years, he now stands behind the counter as the restaurant manager. Managing a Tokyo-style sushi restaurant while creating a relaxed atmosphere with his uninhibited conversations with customers over the counter is his innate gift. Together with the taste of the food, this makes "Sushidai" an extremely popular restaurant.
漆原 訓URUSHIBARA SATOSHI
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Aji Fukushima
味ふくしま
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sake
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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
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AU GAMIN DE TOKIO
AU GAMIN DE TOKIO
- Ebisu, Tokyo
- French,Italian/French / Teppanyaki (iron griddle grilling) / French / Wine
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木下 威征KINOSHITA TAKEMASA
The Chef's Recommendations -
With a base in French cuisine, this chef makes creative dishes that show off his own individuality.
Born in 1972. Graduates top of the class from Tsuji Culinary Institute and goes to France to study. There he works at a three-star restaurant and upon returning to Japan, he works at a hotel in Ikebukuro and enters AUX BACCHANALES. After 5 years of apprenticeship, he opens Mauresque with his partner. Later in 2008, he independently opens AU GAMIN DE TOKIO. Now he owns and runs 3 shops.
木下 威征KINOSHITA TAKEMASA
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Teruzushi
照寿司
- Kitakyushu City, Fukuoka
- Sushi,Japanese / Sushi
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渡邉 貴義Takayoshi Watanabe
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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
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Ginza Uchiyama
銀座 うち山
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Wine
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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
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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)
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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
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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
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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
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Gyoza no Terui
餃子の照井
- Fukushima City, Fukushima
- Gyoza (dumplings),Chinese / Teppanyaki (iron griddle grilling) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen)
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佐藤 吉則SATO YOSHINORI
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Here we deliver the heart and flavour of "Terui" that has been passed down from the previous generation.
He was born in 1949 and is from Hiroshima. After the war, his mother and father opened up a Japanese restaurant. Afterwards, his father tried to recreate the Chinese dumplings (gyoza) he had during his time in the army. After trial and error, they started a restaurant specializing in gyoza that his son continues to this day. With each carefully-crafted gyoza, they deliver the heart and flavour of the previous generation.
佐藤 吉則SATO YOSHINORI
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HOSHINOYA Tokyo Dining
星のや東京 ダイニング
- Otemachi, Tokyo
- French,Italian/French / French
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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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BACAR OKINAWA
BACAR OKINAWA（バカール オキナワ）
- Kokusai dori, Okinawa
- Pasta/Pizza,Italian/French / Pizza
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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
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Sushi Zen Main Store
すし善 本店
- Maruyama Park, Hokkaido
- Sushi,Japanese / Sushi / Crab / Sashimi (raw fish)/Seafood
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大金 有三OGANE YUZO
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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
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Sazenka
茶禅華
- Hiroo, Tokyo
- Chinese,Chinese / General
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川田 智也Tomoya Kawada
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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
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Sushi Kyu
鮨九
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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小野寺 晃彦ONODERA AKIHIKO
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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
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Tempura Kurokawa
てんぷら黒川
- Tsukiji, Tokyo
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl)
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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
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