161 - 180 of 665 chefs
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Azabujuban Nikukappo Okadamae
麻布十番肉割烹 岡田前
- Azabu-Juban, Tokyo
- Japanese,Japanese
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岡田賢一郎 Kenichiro Okada
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Mr. Okada is the creator of numerous popular restaurants and a master chef of meat.
After graduating high school, he got a job at an electronics store. Still, he was grievously disappointed at how little lunch he was offered and resigned after three days. He returned to the yakiniku (Japanese BBQ) restaurant, where he had worked part-time during high school and entered the restaurant business. In 1993, he opened Chanto, a creative cuisine restaurant in Shinsaibashi. The restaurant grew dramatically and expanded to Yokohama in 1997. In 1998, he opened Ken's Dining in Nishi-Azabu and became the darling of the times. After that, he opened Innocent Carberry in Nishi-Azabu in 2015, and on February 14 of this year, he opened Okadamae.
岡田賢一郎 Kenichiro Okada
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Katsudon Kouei
かつ丼 幸栄
- Kyobashi, Tokyo
- Katsudon /Katsuju (fried pork cutlet bowl),Japanese / Tonkatsu (fried pork cutlet) / Katsudon (fried pork cutlet bowl) / Donburi (rice bowl)
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加藤 大和Hirokazu Kato
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He brings out the best flavor of meat with his knowledge and experience.
He was born in Tottori. After working at a Teppanyaki (iron griddle grilling) restaurant in Osaka for several years, he moved to Tokyo to pursue his career as a chef. Currently, he works as a chef at Katsudon Kouei. Based on his knowledge and experience of meat acquired in the Teppanyaki world, he draws out meat's full flavor and serves it to his guests.
加藤 大和Hirokazu Kato
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Kobe Beef DAIA Nihonbashi-Muromachi Branch
神戸牛ダイア 日本橋室町店
- Mitsukoshimae, Tokyo
- Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)
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大坪 辰Shin Otsubo
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Mr. Otsubo continues to work daily to refine his cooking skills and himself.
He was born in 2001 in Iwate. He began working in a restaurant because he loved cooking. After working part-time, he took his first full-blown steps into the chef's world. Currently, he works as a chef at the Kobe Beef DAIA Nihonbashi-Muromachi Branch. With the superb ingredient of Kobe Beef as his partner, Mr. Otsubo continues to pursue his potential as a chef. In addition to his cooking skills, he also works on enhancing his body and performance through training as a hobby. As a person who makes a living in the food industry, he continues improving every day.
大坪 辰Shin Otsubo
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Maruya Honten Ginza Glasse
まるや本店 銀座グラッセ
- Ginza, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood
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山田 孝志Takashi Yamada
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Following his experience at a hotel, Mr. Yamada launched the Tokyo Midtown Branch and is now looking to expand further.
He was born in April 1977 in Aichi. He learned the spirit of hospitality through 10 years of working at a hotel in Aichi. At Maruya, he mastered grilling eel under the executive chef while serving as management staff. In 2019, he launched the Tokyo Midtown branch, the first out-of-prefecture store, where he is the manager and chef. In 2024, the second restaurant in Tokyo opened in Ginza. He is aiming for a further leap forward.
山田 孝志Takashi Yamada
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Bistro Sans Le Sou
Bistrot Sans Le Sou
- Ogikubo, Tokyo
- French,Italian/French / French
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金子 淑光Yoshimitsu Kaneko
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Using the skills developed from his dedication to French cuisine to provide a satisfying experience for customers.
Born in Fukushima Prefecture in 1959. As the son of a family running a restaurant serving Japanese-style Western food, he dreamed of becoming a chef from an early age and moved to Tokyo at 20. Built a strong foundation in French cuisine through his experiences working at restaurants such as [Ueno Restaurant Kikuya], [Katsunuma-tei], and [Leau a la bouche]. Moved to France along with his wife, a cooking expert, at age 32, and worked at a number of famous establishments such as [Le Restaurant], a restaurant with two Michelin stars, to refine his technique. After returning to Japan, he opened [Sans Le Sou] in 1995.
金子 淑光Yoshimitsu Kaneko
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Tori-no-Miyagawa AKASAKA INTERCITY AIR
鶏の宮川 赤坂インターシティAIR
- Roppongi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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橋本 淳Jun Hashimoto
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The most reliable chef in the restaurant leads the young chefs by showing them the way.
He was born in 1980 in Fukushima prefecture. In Tokyo, he accumulated experiences at a kaiseki (traditional Japanese cuisine) restaurant for 7 years and an Italian restaurant for 3 years. Currently he works as the master chef for [Yakitori Miyagawa Akasaka branch], and [Tori-no-Miyagawa AKASAKA INTERCITY AIR] which is operated in a new business style. He works hard towards [the most popular chicken restaurant in the world] making full use of his management ability obtained through his experience managing two different types of restaurants. His goal is to create a flexible organization to promptly meet the changing needs of the guests. This reliable leader also makes efforts to educate the chefs of the new generation.
橋本 淳Jun Hashimoto
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Yakumo Hashimoto
八雲はし元
- Nishi-Azabu, Tokyo
- Japanese,Japanese
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橋元 健Ken Hashimoto
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A chef bringing the taste of Naniwa, Osaka, where culinary culture flourished, to the Kanto region.
Mr. Hashimoto is a native of Toyonaka City in Osaka. He has been interested in cooking ever since he was young and was brought up in an environment where he had many chances to encounter food. At his part-time job in a restaurant, he saw professionals at work with his own eyes and was determined to go down the path of cooking. He polished his skills at the famous Osaka restaurant Naniwa Kappo Kigawa to become a chef. He worked as head chef at the Nishiazabu Kappo restaurant Niko, and for 5 consecutive years, gained a Michelin 1-star rating. Mr. Hashimoto also enjoys eating food, and his witty talking style and warm character add so much to the already richly flavored food.
橋元 健Ken Hashimoto
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Kobe Beef Dining Wagyu Tok
Kobe Beef Dining 和牛特区
- Shinjuku East Exit/Kabukicho, Tokyo
- Steak,Yakiniku/Steak / Hamburger Steak / Steak
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8TH SEA OYSTER Bar Shibuya Hikarie
8TH SEA OYSTER Bar 渋谷ヒカリエ
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Oyster Bar,Dining bar / Oyster / Western Sosaku (creative cuisine) / Wine
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三中西 歩Ayumu Sannakanishi
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Invite you to a new world of food created by the curious mind.
Mr. Sannakanishi was born in 1992 in Tokyo. He has been interested in food since a young age and has naturally followed the path of cooking. With a passion for French cuisine, he trained for ten years in prestigious French restaurants. Then, he participated in the launch of 8TH SEA OYSTER Bar Shibuya Hikarie, which opened in October 2023 and is currently working as a sous chef. His constant exploration of new ingredients and techniques has fascinated gourmets' palates.
三中西 歩Ayumu Sannakanishi
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Yakiniku Gyugujo Bettei
焼肉 牛宮城 別邸
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (grilled meat) / Makgeolli
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Miyashin
宮新
- Ginza, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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猪股 善人Yoshito Inomata
The Chef's Recommendations -
His international experience in Paris was a turning point in his life that encouraged him to master the art of yakitori (grilled chicken).
Born in Nagasaki prefecture in 1950, Chef Inomata trained at a number of yakitori restaurants, beginning with Torinaga in Roppongi. Later, he worked at a yakitori restaurant in Paris. Yakitori is a part of Japanese culture and Inomata was one of the first to spread the word about it to the rest of the world. In 1994, he returned to Japan and opened Toriyoshi in Nakameguro. He later opened branches in Nishi-azabu and Ginza. Inomata is now the owner of four restaurants. He can often be found standing at the grill in Corridor Machi's Miyashin.
猪股 善人Yoshito Inomata
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Shibuya Gyumon
渋谷 牛門
- Shibuya South Exit, Tokyo
- Halal,Global/International / Yakiniku (grilled meat) / Horumon (offal meat) / Makgeolli
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タナさんTana
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A pioneer of halal yakiniku, receiving huge acclaim from Muslims living in and visiting Japan.
Mr. Tana was born in 1972 in Bangladesh. For many years, he has been in charge of the kitchen of Shibuya Gyumon, which provides yakiniku with halal-certified ingredients and cooking methods for Muslims. To serve halal food, he has studied thoroughly by taking classes and ordering books written in Bengali, his native language. As a pioneer in providing halal food in Japan, he also focuses on guidance to the staff working together in the restaurant's kitchen.
タナさんTana
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L'OMBELICO
L’OMBELICO
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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千田 健治Kenji Chida
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Mr. Chida aspires to be a chef who can move people through culinary creations.
He was born in 1984 in Iwate. The delicious dishes he enjoyed as a child at restaurants and the smiles of his family around the table were memorable and became the starting point for him to become a chef. During high school, he worked part-time at a restaurant, learning both the joys and challenges of cooking. After graduation, he left his hometown to take on new challenges. Upon moving to Tokyo, he gained much experience and continued to hone his skills. He is currently active at L'OMBELICO, which opened in September 2023.
千田 健治Kenji Chida
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Japanese Cuisine Kinari
日本料理僖成
- Gaienmae/Aoyama-Itchome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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五十嵐 大Dai Igarashi
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Offering seasonal Japanese cuisine with an awareness of tradition.
Mr. Igarashi was born in 1976 in Kanagawa Prefecture. After graduating from Oda Culinary School, he trained as a Japanese chef at hotels and fine restaurants in Yokohama. In 2016, he became the head chef of the Japanese Cuisine Kinari. He offers delicate and aesthetically appealing seasonal dishes while remaining mindful of the traditions of Japanese cuisine.
五十嵐 大Dai Igarashi
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Tsukiji Bon Marché
築地ボン・マルシェ
- Tsukiji, Tokyo
- Italian,Italian/French / General / Italian / Pasta
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薄 公章Kimiaki Usuki
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After gaining experience at renowned restaurants in Aoyama and Ginza, Mr. Usuki further honed his skills through training in Italy.
He was born in 1975 in Saitama. From a young age, he became interested in cooking by visiting well-known restaurants with his gourmet grandfather. Inspired by a certain famous TV show featuring chefs, he enrolled in the culinary school Ecole Tsuji Tokyo at the age of 18. After graduating, he gained experience at Ponte Vecchio in Aoyama and grape gumbo in Ginza (now closed) before heading to Italy. He worked four years at the famous restaurant RISTORO DI LAMORE in Tuscany and then returned to Japan. In 2009, he assumed the head chef position at Tsukiji Bon Marché.
薄 公章Kimiaki Usuki
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Trattoria Pizzeria LOGIC Odaiba
Trattoria Pizzeria LOGIC お台場
- Odaiba, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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Niku no Tajima KAMEIDO CLOCK branch
肉の田じま カメイドクロック店
- Kameido, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Beer
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重黒木 巧Takumi Jukurogi
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Mr. Jukurogi wants to provide uncompromising quality meat and bring smiles to his guests' faces with its delicious taste.
He was born in 1967 in Miyazaki. Having been interested in cooking since elementary school, he learned the basics of cooking at a high school where one could obtain a chef's certificate. After graduating, he joined Marunouchi Palace Hotel and gained experience in various culinary fields, eventually becoming a chef. During the launch of a teppanyaki (iron griddle grilling) restaurant at the hotel, he developed an interest in meat as an ingredient. Then, he started working at a yakiniku restaurant. Later, he came across Niku no Tajima, which never compromises on meat selection, and decided to join their team. He currently serves as the head chef at the Niku no Tajima KAMEIDO CLOCK branch, working in the kitchen to bring smiles to guests' faces.
重黒木 巧Takumi Jukurogi
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Teppanyaki Ginmeisui GINZA
鉄板焼 銀明翠 GINZA
- Ginza, Tokyo
- Japanese,Japanese / General / Teppanyaki (iron griddle grilling) / Wine
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綾部 誠Sei Ayabe
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In Ginza, enjoy the brilliant techniques of a chef who has worked at renowned hotels inside and outside Japan.
He was born in 1975 in Hyogo Prefecture. He decided to be a chef as he was impressed with the dishes served at hotels during the Kobe Expo. At the age of 18, he entered [Kobe Portopia Hotel] and worked actively at the teppanyaki (grilled on iron griddle) restaurant while having training for western and Japanese cuisines. In his 20's, he worked actively at a renowned hotel with 5 stars in the Netherlands for 3 years, and made achievements as the master chef. After returning to Japan, he improved his skills and qualified as an instructor at the Teppanyaki Association and was approved as a sommelier by J.S.A. In 2010, he became the general master chef at Mars Garden Wood GOTEMBA. In 2014, he opened [Ginmeisui Ginza branch].
綾部 誠Sei Ayabe
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Magurobito Betsuan Nihonbashi Branch
まぐろ人別庵 日本橋店
- Nihonbashi, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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出口 瑠尉Rui Deguchi
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Mr. Deguchi wants to thoroughly master his craft! With his stoic nature, he found himself becoming a sushi chef.
Mr. Deguchi was born in 1985 in Nagasaki Prefecture and grew up near the sea. So, fresh seafood was always on the table from a young age. After tasting various fish dishes, he decided to become a sushi chef handling fresh fish and moved to Tokyo. After 2 years of training at a sushi restaurant in Ginza, he was invited by a senior chef he admired to work at the affiliated restaurant where he now works. He is a stoic who pursues it to its end once he starts on a path. Presently, he is the general manager of all affiliated restaurants Hatazushi and Magurobito.
出口 瑠尉Rui Deguchi
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Akasaka Watanabe
赤坂 渡なべ
- Akasaka, Tokyo
- Japanese,Japanese / General
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渡邊 雄二郎Yujiro Watanabe
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Valuing human connections, Mr. Watanabe provides heartfelt hospitality to his visitors.
He was born in 1985 in Niigata. He entered the food business to take over the family caterer's business. Through a relationship with his master, he honed his skills at such prestigious restaurants as the long-established kappo restaurant Akasaka Tsuyama, followed by the ryotei restaurant Shimbashi Kanetanaka Main Branch. He opened his restaurant in Akasaka, Tokyo, in 2018, wishing guests to enjoy seasonal cuisine and spend time in a comfortable and relaxed atmosphere. He welcomes guests with the motto of connecting people to people with a spirit of hospitality.
渡邊 雄二郎Yujiro Watanabe
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