Tokyo Chef search result : Page 24

Ehime / Uwajima Ryori Kadoya Toranomon 愛媛・宇和島料理　かどや　虎ノ門 Toranomon, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

末永　悦巳Etsumi Suenaga

To stay busy and to contribute something of worth - the job of chef is a sacred task

Born in Ehime Prefecture in 1970, Chef Suenaga always loved cooking, but still pictured himself working as an office woker. However, he did not give up on his dream of being a cook, and took a job working at a Western style restaurant. From there, he aimed to steadily improve and rise as a cook. Eventually, the manager of Kadoya Kasumitei generously put him in charge of the kitchen at Kadoya Toranomon. Since the restaurant opened in October 2015, he has kept busy there every day working as head chef.

末永　悦巳Etsumi Suenaga

Ajiyushin Nakaya 味遊心　中屋 Yotsuya, Tokyo Soba (noodles),Japanese / General / Tempura (battered, fried seafood and vegetables) / Soba (noodles)

大渕　修司Shuji Obuchi

The fourth generation to work in this long-established soba restaurant

This young chef tells us that he entered the world of soba-making after he graduated from university. Under the tutelage of his father, who is a third generation soba chef, he works hard every day to preserve the traditional flavors of the restaurant.

大渕　修司Shuji Obuchi

Sushi Fukuzuka すし　ふくづか Kagurazaka, Tokyo Sushi,Japanese / General / Sushi / Wine

福塚　寛希Hironobu Fukuzuka

Grown up surrounded by the blessings from the ocean and warm people, he became a chef who offers happiness through [food].

He was born in 1981 in Yamagata prefecture. He grew up watching his grandparents and parents working in the restaurant and service industries in his hometown with many ryokan (Japanese-style hotels). He was also actively helping them in the restaurant field, and naturally decided to be [a chef]. He went to Tokyo to get training at high-end sushi restaurants in Tokyo, including Roppongi, for approximately 20 years. In March 2018, he opened [Sushi Fukuzuka] where he is currently offering sushi with high-quality [tuna] and savory alcohol, with Mr. Fujimori, who is a sommelier.

福塚　寛希Hironobu Fukuzuka

Azabu-juban Hatano Yoshiki 麻布十番　秦野よしき Azabu-Juban, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

秦野　よしきYoshiki Hatano

A spirited craftsman honoring traditional Tokyo-style sushi, with a background in French and Italian

Chef Hatano was born in Tokyo in 1984. He took an interest in cooking thanks to his mother who was a home economics teacher. By the time he was in middle school, he yearned to become an Italian chef. When he enrolled in university, he also started training as a sushi chef, gaining experience working in restaurants in Akasaka and Ginza. He then travelled to Kona, Hawai'i where he got a chance to apply what he had learned. After returning to Japan, he started his own business, performing sushi catering and sushi shop concept design, and at age 28, he opened Sushi Michi in Azabu-juban. In June 2015, he changed restaurant name to [Azabu-juban Hatano Yoshiki].

秦野　よしきYoshiki Hatano

Toriyoshi Naka-Meguro Branch 鳥よし　中目黒分店 Nakameguro, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine

猪股　善人Yoshito Inomata

Experience in Paris became the turning point. A head chef mastered all about [Yakitori] but still continues quest.

Mr. Yoshito Inomata was born in 1950 in Nagasaki prefecture. After training at various yakitori (chicken skewer) restaurants in Tokyo, including a renowned one in Roppongi, he went to France at the age of 20, and accumulated experience at a yakitori restaurant in Paris. From the age of 33, he actively worked while going back and forth between Japan and France. After returning to Japan, he opened [Toriyoshi Naka-Meguro] in 1992. [Toriyoshi Ginza branch], which opened in 2004, has become one of [the three main yakitori restaurants in Tokyo]. In 2018, he opened [Toriyoshi Naka-Meguro Branch]. Currently he operates 7 branches in Tokyo, including different business-style restaurants.

猪股　善人Yoshito Inomata

Azabujuban Shimoi 麻布十番　しも井 Azabu-Juban, Tokyo Japanese,Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / General

直井　三千輝Michiteru Naoi

His passion for cooking led Mr. Naoi to this career.

He was born in 1972 in Tokyo. With his parents running a restaurant, he discovered the joy of cooking. While experiencing a variety of cuisines, he found the depth of Japanese cuisine interesting. Started working at Shimoi before it moved to its present location. He is currently spending his busy days as an executive chef.

直井　三千輝Michiteru Naoi

NoMad Grill Lounge NoMad　Grill　Lounge Nagatacho, Tokyo Steak,Yakiniku/Steak / Steak / Italian / Wine

河野　大介Daisuke Kono

Mr. Daisuke Kono naturally became a chef by his mother's influence. He wants to express Japan's beauty through his cuisine.

He was born in 1982 in Tokyo. He naturally decided to become a chef by the influence of his mother who operates a restaurant. He trained at a traditional Japanese (kaiseki) restaurant in Kudanshita, Tokyo for 8 years, then a French restaurant with the stars for 7 years. After being involved in Japanese and French cuisines, he found his passion for spreading the goodness of Japan through cuisine. He became the master chef at [NoMad Grill Lounge], as he sympathized with its concept to offer Japanese cuisine created with Japanese methods, with Japanese seasonal ingredients along with the seasons. Currently, he seeks Japanese savory tastes by fusing different techniques from various countries.

河野　大介Daisuke Kono

Yakiniku USHIGORO Omotesando branch 焼肉うしごろ　表参道店 Harajuku/Meiji-Jingumae, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak

鳴海　博之Hiroyuki Narumi

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.

鳴海　博之Hiroyuki Narumi

Yakiniku USHIGORO Ginza Namiki Street branch 焼肉うしごろ　銀座並木通り店 Ginza, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

鳴海　博之 Hiroyuki Narumi

This executive chef creates better products, while offering ultimate moments to the guests.

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a renowned hotel in Tokyo, then continued improving his cooking skills at [Aging Beef] and other restaurants. In 2016, he entered [Sangue, Inc.] as he deeply sympathized with the company's philosophy and its operational methods that he continues to lead in the field of yakiniku (Japanese BBQ). Currently, he is working as the executive chef at [USHIGORO S.], while creating [Ushigoro] products.

鳴海　博之 Hiroyuki Narumi

USHIGORO Bambina Shimbashi Branch うしごろバンビーナ　新橋店 Shimbashi/Shiodome, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (grilled meat) / Wine

佐藤　健Takeshi Sato

Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.

When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.

佐藤　健Takeshi Sato

Yakiniku USHIGORO Shinjuku 3-chome branch 焼肉うしごろ　新宿三丁目店 Shinjuku-Sanchome, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak

鳴海　博之Hiroyuki Narumi

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.

鳴海　博之Hiroyuki Narumi

Yakiniku & Sake USHIGORO Kan Gotanda Branch 焼肉と和酒うしごろ貫五反田店 Gotanda, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ)

中西　信二Shinji Nakanishi

Started a career as a chef working in Japanese restaurants.

Mr. Nakanishi started his career as a chef in his early 20s in a Japanese restaurant. In 2014, he entered Sangue, a company that continues to lead the Japanese BBQ industry, feeling the appeal of their cuisine and concepts that change established ideas in the industry. After working as a head chef, he took on the role of kitchen supervisor and has continued working in that position to this day.

中西　信二Shinji Nakanishi

Yakiniku USHIGORO Ginza branch 焼肉うしごろ　銀座店 Ginza, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

鳴海　博之Hiroyuki Narumi

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.

鳴海　博之Hiroyuki Narumi

Torishige 鳥茂 Shinjuku Station South Exit/Yoyogi, Tokyo Japanese,Japanese / Kushiyaki (grilled skewers) / Wine / General

酒巻　祐史SAKAMAKI YUJI

The Chef's Recommendations

Whilst looking at the figures of his grandfather and father cooking, he joined the long line of people making grilled offal dishes.

He is the third generation owner of the grilled cuisine restaurant ‘Toshige', made in 1950. He entered this world at the age of 23 and afterwards, joined the line of ‘Torishige' owners and decided on developing the art of grilling offal. His teachers were his grandfather, from the first generation and his father, from the second. Due to his father's sudden and early passing, he became the restaurant owner at a young age.

酒巻　祐史SAKAMAKI YUJI

Que bom! Que　bom！　（キボン） Asakusa, Tokyo Other countries,Global/International / General / Brazilian/South American / International/Fusion

青山　ブルース　アレキサンドレAOYAMA BURUSU AREKISANDORE

Wishing to bring the great taste of churrasco to the people of Japan

Even with a lot of experience he continues to feel, "the job for a churrasco takes not only technique but also creativity, intelligence, and many other elements." He exercises his skills in the kitchen with the hope of bringing to the Japanese people the great taste of churrasco by which he himself had been captivated. "I love this job," he says, with a bright smile. He also does not forget to provide lively entertainment so that the customers can feel the cheerful energy of Brazil as well as its cuisine.

青山　ブルース　アレキサンドレAOYAMA BURUSU AREKISANDORE

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

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

USHIGORO Bambina Ebisu Main Branch うしごろバンビーナ　恵比寿本店 Ebisu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Western Sosaku (creative cuisine) / Sushi

佐藤　健Takeshi Sato

Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.

When he was 19, he started his career at a hotel in Yokohama. After that, he gained a lot of experience with Western cuisine at a hotel in Tokyo and a French restaurant. In 2015, he joined Sangue company, which continues to lead the Japanese BBQ industry. Now he is involved in product development for the USHIGORO Bambina line of restaurants.

佐藤　健Takeshi Sato

Sushidokoro Tsunoda 鮨處　つの田 Ningyocho/Kodenmacho, Tokyo Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

角田　哲也TSUNODA TETSUYA

Purists, bringing to life their aspirations gained from TV dramas.

He was born in Tokyo prefecture in 1963. As a teenager, he watched a TV show in which the main character played a chef in downtown Tokyo. He was impressed by how cool he felt that was, and the world of cooking opened up before him. Soon after, he started training at a sushi restaurant in Tokyo's Edogawa ward. After working as master chef at Sushiya no Kanpachi for 10 years, he finally opened Sushidokoro Tsunoda, where he still is today.

角田　哲也TSUNODA TETSUYA

USHIGORO S. GINZA USHIGORO S.　GINZA Ginza, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)

鳴海　博之Hiroyuki Narumi

This executive chef creates better products, while offering ultimate moments to the guests.

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a renowned hotel in Tokyo, then kept improving his cooking skills at [Aging Beef] and other restaurants. In 2016, he entered [Sangue, Inc.] as he deeply sympathized with the company's philosophy, and its operational methods that continues to lead in the field of yakiniku (Japanese BBQ). Currently he is working as the executive chef at [USHIGORO S.], while creating [Ushigoro] products.

鳴海　博之Hiroyuki Narumi

Restaurant ranking

Browsing history

Ehime / Uwajima Ryori Kadoya Toranomon

To stay busy and to contribute something of worth - the job of chef is a sacred task

Ajiyushin Nakaya

The fourth generation to work in this long-established soba restaurant

Sushi Fukuzuka

Grown up surrounded by the blessings from the ocean and warm people, he became a chef who offers happiness through [food].

Azabu-juban Hatano Yoshiki

A spirited craftsman honoring traditional Tokyo-style sushi, with a background in French and Italian

Toriyoshi Naka-Meguro Branch

Experience in Paris became the turning point. A head chef mastered all about [Yakitori] but still continues quest.

Azabujuban Shimoi

His passion for cooking led Mr. Naoi to this career.

NoMad Grill Lounge

Mr. Daisuke Kono naturally became a chef by his mother's influence. He wants to express Japan's beauty through his cuisine.

Yakiniku USHIGORO Omotesando branch

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.

Yakiniku USHIGORO Ginza Namiki Street branch

This executive chef creates better products, while offering ultimate moments to the guests.

USHIGORO Bambina Shimbashi Branch

Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.

Yakiniku USHIGORO Shinjuku 3-chome branch

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.

Yakiniku & Sake USHIGORO Kan Gotanda Branch

Started a career as a chef working in Japanese restaurants.

Yakiniku USHIGORO Ginza branch

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.

Torishige

Whilst looking at the figures of his grandfather and father cooking, he joined the long line of people making grilled offal dishes.

Que bom!

Wishing to bring the great taste of churrasco to the people of Japan

Toriyoshi Naka-Meguro

The key to keep offering tasty yakitori is generous careful preparation

Sakanaya Oaji

The hometown taste of Toyama that you can enjoy in Shimbashi

USHIGORO Bambina Ebisu Main Branch

Mr. Sato has worked in a Western-style hotel restaurant in Tokyo and a French restaurant before coming to his current position.

Sushidokoro Tsunoda

Purists, bringing to life their aspirations gained from TV dramas.

USHIGORO S. GINZA

This executive chef creates better products, while offering ultimate moments to the guests.