21 - 40 of 664 chefs
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Teuchi Soba to Kamo Ryouri Jigen
手打ち蕎麦と鴨料理 慈玄
- Ebisu, Tokyo
- Soba (noodles),Japanese / Duck / Soba (noodles) / Sake
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浅見 昌治Masaharu Asami
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In a corner of Ebisu, Mr. Asami offers handmade soba noodles and duck dishes for a moment of bliss.
He was born in Yokohama, Kanagawa Prefecture. Although originally from a different world than a chef's, his involvement with organic and safe products in his work gradually strengthened his interest in food. Then he entered the world of Soba noodles chefs, a field in which he had long been interested. After training at a restaurant in the Issa-an group, he opened Jigen. Even though it is located in front of Ebisu Station in the heart of the city, he offers a blissful experience that will make you forget the hustle and bustle of everyday life.
浅見 昌治Masaharu Asami
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Dohtonbori FELLOWS Okachimachi Branch
道とん堀FELLOWS御徒町店
- Okachimachi, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Hiroshima-style Okonomiyaki (savory pancakes)
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森 悠Yu Mori
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Mr. Mori cherishes communication with his guests, creating a time full of smiles.
He was born in 1984 in Saitama. Loving to interact with people, he decided to become a chef to bring smiles to the faces of many guests. At Dohtonbori Okachimachi Branch, he is in charge of overall cooking. He is passionate about okonomiyaki, which can make the most of various ingredients, from vegetables to seafood and meat, and is honing his skills in front of the teppan. He is also committed to developing menus that reflect seasonal and regional characteristics.
森 悠Yu Mori
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Niku Kappou - Niku Kabuku
肉割烹 肉かぶく
- Shinjuku East Exit/Kabukicho, Tokyo
- Steak,Yakiniku/Steak / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Wine
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山本 雅光Masamitsu Yamamoto
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Mr. Yamamoto entertains his guests and provides fulfilled time with the power of food that changed his life.
Mr. Yamamoto was born in 1977 in Nagano Prefecture. His father took him to a restaurant where he tasted "Dojo (loaches)" for the first time. He was so impressed by the fantastic taste that he entered the culinary world to create his own impressive cuisine. After training at a long-established onsen ryokan (Japanese inn) and a kaiseki (Traditional Japanese course cuisine) restaurant in Ginza, he traveled to India, Hong Kong, Switzerland, Canada, and Thailand to hone his culinary skills to learn about cuisines from around the world. In Thailand, he won the Ironman cooking competition on a TV program. After that, he was trusted enough to manage embassy receptions for state guests and returned to Japan.
山本 雅光Masamitsu Yamamoto
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Tetue. ~classique et nature~
Tetue.〜classique et nature〜
- Shirokane/Shirokanedai, Tokyo
- French,Italian/French / French / Wine / General
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小村 健次Kenji Omura
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Mr. Omura weaves the world of classic French cuisine inspired by both the classics and nature.
He was born in 1975 in Shimane. Growing up watching his parents running a small restaurant, he naturally became a chef. Influenced by his father's Japanese cuisine but admiring the chefs on cooking shows, he chose the path of French cuisine to see a different world. After gaining experience at several stores in Tokyo, he moved to France. After returning to Japan, he worked as a chef at famous restaurants such as AUX BACCHANALES and L'ARTEMIS. In 2017, he became independent. In 2021, the name of the restaurant changed to Tetue.~classique et nature~ and rebranded. He is also a certified sommelier.
小村 健次Kenji Omura
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J'apprends
J'apprends
- Nishi-Azabu, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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原 洋隆Hirotaka Hara
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In pursuit of authenticity, Mr. Hara's skills are cultivated by his extensive experience.
He was born in 1985 in Kanagawa and began cooking as a part-time job during his student years. Aspiring to be a "reliable person of substance," he decided to become a professional chef. After training at a prestigious French restaurant, he worked at several restaurants before honing his skills as a catering chef while working for an imported food supplier. He established his unique style at the French kappo restaurant Haramitsu, where he served as the manager. Currently, he is the chef at J'apprends.
原 洋隆Hirotaka Hara
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Nihonbashi Kayabacho Sakaba Tototo
日本橋・茅場町酒場ととと
- Kayabacho, Tokyo
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Sake
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原田 望Nozomi Harada
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Ms. Harada honed her skills through Japanese food and Japanese cuisine.
She was born in Chiba. Having experience in several restaurants in Chiba Prefecture, she has honed her skills as a chef, mainly in Japanese cuisine. Currently, she works at Nihonbashi Kayabacho Sakaba Tototo. She utilizes the skills he has cultivated in the world of Japanese cuisine to convey the full appeal of quality ingredients.
原田 望Nozomi Harada
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Somenya Ito Kabukicho Main Branch
素麺屋 糸 歌舞伎町本店
- Shinjuku East Exit/Kabukicho, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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荒木 佳男Yoshio Araki
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With abundant experience and passion, Mr. Araki is fully committed to the study of cooking.
He was born in 1972 in Saitama. Since childhood, he developed a love for both eating and cooking while being exposed to his mother's delicious dishes. During his university years, he spent four years in an izakaya (Japanese-style bar) kitchen. After graduation, he joined an udon specialty restaurant, where he worked for 23 years as a manager and supervisor. In 2020, he moved to an izakaya to study fish and Japanese sake. Later, he joined Ito and played a key role in launching their fish dishes. The following year, he took charge of fish dishes and Japanese sake, contributing to planning new menus and course offerings.
荒木 佳男Yoshio Araki
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Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch
近江うし 焼肉 にくTATSU 青山本店
- Gaienmae/Aoyama-Itchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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西岡 大空Ozora Nishioka
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Offers “luxurious time” with the carefully selected ingredients.
Mr. Nishioka was born in Tokyo. After graduating from university, he studied Japanese Wagyu beef for seven years as a middle wholesaler in Tokyo Meat Market and became independent as a chef with his clients. After leaving that job, he gained experience mainly in setting up yakiniku restaurants and creating menus. From April 2022, he has worked at Niku TATSU Aoyama Main Branch. In April 2023, he became the head chef of the restaurant.
西岡 大空Ozora Nishioka
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Sushi Fujiro
鮨 不二楼
- Kayabacho, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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古川 和希Kazuki Furukawa
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Mr. Furukawa presents the one and only “New Edomae Sushi,” resulting from studies in Fukuoka and Tokyo.
He was born in 1983 in Fukuoka and is the head chef at Sushi Fujiro. In his late teens, he ate at the famous Fukuoka restaurant Yamanaka, and was truly impressed. He studied at a culinary school with a vision of working at Yamanaka and started working there after graduation. He trained hard studying Hakatamae Sushi. After moving to Tokyo and gaining experience at Edomae Sushi restaurants in Ginza and Roppongi, he connected with Mr. Muneshige Takatori, the general manager of Fujiro, and participated in the launch of the current restaurant. He has been in his current position since its founding in 2017. He charms guests from Japan and overseas with his unique sushi that has a fusion of freshness and aging, Eastern and Western styles.
古川 和希Kazuki Furukawa
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BAR SMOKED Kotobuki Ibushi Kobo
バルスモーク寿燻工房
- Asakusa, Tokyo
- Japanese,Japanese / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine
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蒲池 修Osamu Kamachi
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Mr. Kamachi has honed his skills at famous restaurants in various regions and delivers original smoked dishes.
He was born in 1968 in Fukuoka. Started his career as a chef in Fukuoka and moved to France at 25. He has trained at renowned restaurants, including a three-star Michelin restaurant and a Japanese restaurant in New York City, USA. After returning to Japan, he worked as a saucier at Kawasaki Nikko Hotel and as a chef at restaurants in Ginza and Tsukishima. In 2019, he opened his own restaurant, BAR SMOKED Kotobuki Ibushi Kobo and continues to make Japanese-style dishes using French skills and fresh ingredients.
蒲池 修Osamu Kamachi
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Teppanyaki Okonomiyaki Wa
鉄板焼 お好み焼 わ
- Shin-Koiwa, Tokyo
- Teppanyaki,Yakiniku/Steak / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Japanese Beef Steak
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小野 有海Yumi Ono
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Starting with a dream of a place where people can gather. Ms. Ono welcomes guests with heartfelt cuisine.
She was born in 1980 in Tokyo. Initially working as a company employee, she decided to "create a place where people can gather and serve delicious food." After training at the renowned restaurant Teppanyaki Okonomiyaki Saya Main Branch in Sendagaya, she opened her own restaurant, Teppanyaki Okonomiyaki Wa, in April 2018. Each dish she prepares is filled with her solid technique and warm consideration. Her hospitality as an owner who values each person captures the hearts of visitors and does not let go.
小野 有海Yumi Ono
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Roppongi Sunahama
六本木 砂浜
- Roppongi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Okinawa Cuisine
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山田 有輝 Yuuki Yamada
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Serving dishes that reflect the rich ingredients and flavors of Okinawa.
Mr. Yamada chose a career in the restaurant business because he loves to communicate with people. To provide a cozy space and create a heartwarming place for visitors, he continued working hard day by day. His love for Okinawan cuisine led him to open Roppongi Sunahama to share its charm with as many people as possible.
山田 有輝 Yuuki Yamada
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Nihonryori Mochizuki
日本料理もちづき
- Oshiage, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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内海 圭史Keiji Utsumi
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Mr. Utsumi changes Japan's four seasons into cuisine, pleasing everyone's eyes and taste buds.
He was born in 1970 in Ehime. From childhood, he was exposed to the bounty of fresh seafood and crops, and his aspirations naturally led him to the culinary world. Enthralled by the fascination and depth of Japanese cuisine, he dedicated himself to honing his skills at famous restaurants in Ginza, Asakusa, Kanda, and other areas. In addition to his stoic attitude, he developed a charisma that involved others and became a chef in his 30s. Headhunted by Nihonryori Mochizuki in 2016, he has been working as a general chef since then. He also serves as a consultant to the entire group.
内海 圭史Keiji Utsumi
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Shabu Shabu Ogami
しゃぶしゃぶ 尾がみ
- Shimbashi/Shiodome, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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小栗 浩輔Kosuke Oguri
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Mr. Oguri offers shabu-shabu that respects "Japaneseness," which he has perfected through his efforts.
He was born in 1980 in Shizuoka. At 27, he started his career in the food industry and studied at restaurants in Tokyo. He had experienced at Kissho, Shabu-gen, Shabu-shabu Yamawarau. He has been working as a restaurant manager and a sommelier. At Ogami, he currently offers shabu-shabu that respects "Japaneseness," such as using seasonal ingredients from his experience in Japanese cuisine and shabu-shabu.
小栗 浩輔Kosuke Oguri
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Unagi House Shinoya
Unagi House 志の家
- Kinshicho/Sumiyoshi, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / General
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辻 光洋Mitsuhiro Tsuji
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The basic idea is, "I would like to go to a restaurant like that." All is about making a restaurant from the customer's point of view.
Mr. Mitsuhiro Tsuji was born in 1967 in Hokkaido. Making the most of his time at home with the Corona disaster, he discovered the appeal of cooking and honed his skills entirely on his own. Drawing from his experience as an executive in a web-related company, he brought a fresh perspective to eel cuisine. His versatile skills cover designing menus, pop-ups, pamphlets, and signboards. Driven by the idea of creating a restaurant he would love to visit, he established Unagi House Shinoya.
辻 光洋Mitsuhiro Tsuji
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Stand-up Sushi Sushikawa
立食い鮨 鮨川
- Sasazuka, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Japanese Sosaku (creative cuisine)
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中山 友林Yurin Nakayama
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From fishing as a hobby, Mr. Nakayama transitioned into the restaurant business as a handler of fresh seafood.
Mr. Nakayama was born in 1970 in Oita Prefecture. He has fished as a hobby since he was a child. After entering the workforce, he worked as a caregiver but switched to a career in the food industry, handling fresh fish. In 2005, at 35, he joined an izakaya franchise and started his own restaurant. He worked hard to keep it afloat for 10 years before closing it. Then, he began working at a restaurant specializing in seafood cuisine to start learning about fish again. In 2022, he left the restaurant and joined Sushikawa Co., Ltd. He works as a sushi maker at Stand-up Sush iSushikawa, which the company manages.
中山 友林Yurin Nakayama
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Takuan Botantei
たくあん・牡丹亭
- Nishi-Shinjuku, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak
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贄田 道浩Michihiro Nieda
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Mr. Nieda is a chef constantly engaged in research, putting his heart and soul into each dish with his years of experience and knowledge.
He was born in Saitama. He is a chef who has devoted himself to Japanese cuisine since graduating from a culinary school. After 5 years of training at another branch, he now leads the kitchen at Takuan Botantei as the head chef. His sincere attitude toward cooking and his extensive knowledge are his weapons. His sincere attitude is reflected in his cooking, which is beautifully expressed in his delicate serving style and flavor adjustments. His cuisine, where he puts his heart and soul into each dish, always attracts visitors.
贄田 道浩Michihiro Nieda
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Nou Ohashi
農 おおはし
- Shinjuku East Exit/Kabukicho, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)
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金行 健志Takeshi Kaneyuki
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Mr. Kanayuki's diverse menu, which makes the most of vegetables, results from his accumulated experience.
He was born in 1984 in Hiroshima, and since 18, he has built a career in restaurants in Tokyo. He has worked at Western-style restaurants, Sushi restaurants, Izakaya (Japanese-style pubs), and restaurants specializing in kushiyaki (skewers), mainly in the Shinbashi and Hibiya areas. Currently, Mr. Kaneyuki is the manager and chef of Nou Ohashi. He contributes to creating various menus that bring out the best of quality vegetables, regardless of the genre, Japanese or Western.
金行 健志Takeshi Kaneyuki
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REST3art
REST3art
- Sugamo, Tokyo
- Italian,Italian/French / General / Italian / Others
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米島 正治Shoji Yonejima
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The out-of-the-box cuisine is a culmination of the skills and knowledge that Mr. Yonejima has cultivated in the food and beverage industry.
He was born in 1973 in Fukagawa and grew up in Nihonbashi. As a genuine Tokyo native from three generations, he is very friendly. A part-time job as a student led him to the world of food and beverage at the age of 16. After studying cooking and service at various restaurants in Tokyo, including ZEST and KIHACHI Italian, he became independent at 30. In 2003, he opened Rest Rest Rest in Sugamo, his mother's hometown. In 2023, it was relocated to Sugamo Jizou-dori Shopping Street and reopened as REST3art (Restart). He offers creative cuisine that is not bound by the framework of Italian cuisine.
米島 正治Shoji Yonejima
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Musshu Mizuki
夢酒みずき
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu
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梅村 孝利Takatoshi Umemura
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Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.
He was born in 1976 in Saitama. His family owned a restaurant, and he grew up watching his father, a chef, at work, and naturally wanted to become a chef. He trained at a Japanese restaurant in Tokyo and obtained a chef's license. He also obtained a Fugu (blowfish) chef's license from the Tokyo Metropolitan Government. In 2008, he was fortunate enough to be invited to join MIKI CO. After working at affiliated restaurants in Yurakucho and Ikebukuro, he has been the head chef at Musshu Mizuki since 2012.
梅村 孝利Takatoshi Umemura
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