561 - 580 of 664 chefs
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Ristorante Hamazaki
リストランテ 濱崎
- Omotesando/Aoyama, Tokyo
- Italian,Italian/French / Italian / Seafood / Wine
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濱崎 龍一HAMASAKI RYUICHI
The Chef's Recommendations -
Enchanted by Italian cuisine that draws out the inherent flavors of the raw ingredients
Originally from Kagoshima Prefecture, he graduated from a culinary school in Osaka before moving to Tokyo. After studying at various restaurants such as Basta Pasta, he went to Italy to learn authentic techniques. After working in Mantua and Florence, and trying more and more of the food in different restaurants, he returned to Japan to work at Ristorante Yamazaki. Afterwards, in 2001, he struck out on his own to open Ristorante Hamazaki.
濱崎 龍一HAMASAKI RYUICHI
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FRICK
FRICK（フリック）
- Omotesando/Aoyama, Tokyo
- Italian,Italian/French / Italian / Wine
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深田 景FUKADA KEI
The Chef's Recommendations -
Trained under two master chefs
Born in 1978 in Tokyo. Enrolled in a culinary school and then set out to work in that field. He studied in Shibuya's "Bigorosso" and Daikanyama's "Canobiano" under Uetake Takamasa, and then at the age of 22 he went to Italy for about two and a half years. He improved his craft in many restaurants, including a 2 star Michelin location in Tuscany, the "Tendarossa." After returning to Japan, he trained under Sasajima Yasuhiro at Marunouchi's "Il Giottone," working as a chef from the opening. In 2008, he opened the mainly vegetarian "Frick." It is a restaurant that is very popular with regular customers.
深田 景FUKADA KEI
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BIANCARA
ビアンカーラ
- Kichijoji, Tokyo
- Wine Bar,Bars (pubs) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine
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飯野 究IINO KIWAMU
The Chef's Recommendations -
Seeing the form of the maker in the made is the charm of "vin naturel"
Born 1974 and coming from Gunma, he went on to a culinary college after graduating high school, aiming to be a chef. Graduating from there, he spent some time in another line of work before working a chef for about twelve years at an Italian restaurant in Hachioji. BIANCARA's owner, Mr. Kodaira, was in the same year as him in middle school, and from 2012 he has been chef here. Though coming from an background in Italian, and the closeness to wine that brings, he says that he first drank natural wine coming to BIANCARA. At current, he's tending and bringing to fruition wine conversation with guests daily.
飯野 究IINO KIWAMU
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GRAHM'S CAFE Los Angeles
GRAHM'S CAFE Los Angeles
- Kyobashi, Tokyo
- Cafe,Cafe/Sweets / American / Wine
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山本 秀正YAMAMOTO HIDEMASA
The Chef's Recommendations -
From a chef to a global culinary producer
Born in Tokyo in 1956. At the age of 18 he got his start at the Italian restaurant Hungry Tiger in Nogizaka, and in 1977 he traveled to Italy. He attended the National Hotel College, studying under the French master chef Roger Verge, then returned home for a short time before moving on to the USA. He became the head chef at the Ritz-Carlton in Washington, D.C. in 1984. In 2005 he came back to Japan to take over as head chef of the Mandarin Oriental in Tokyo. As of 2009 onwards he's been working as a culinary producer for developments around the globe.
山本 秀正YAMAMOTO HIDEMASA
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Sekiguchitei
関口亭
- Shinjuku Station South Exit/Yoyogi, Tokyo
- General,Western / General / Omurice (omelet rice) / Wine
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関口 康史SEKIGUCHI YASUSHI
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We make Westernstyle cuisine to suit Japanese tastes!
With a confectioner father and a chef for an older brother, he entered the world of professional cooking at the age of 24. He got his start at a French restaurant, then moved on to Chinese, Japanese, and a wide variety of cuisines. After gaining further experience at the Kanda steakhouse Kaki no Ki, he struck out on his own, and has been running his own business for almost 20 years.
関口 康史SEKIGUCHI YASUSHI
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Mamafufu LUMINE EST Shinjuku Branch
馬馬虎虎 ルミネエスト新宿店
- Shinjuku-Sanchome, Tokyo
- Gyoza (dumplings),Chinese / Gyoza (dumplings) / Chinese Sosaku (creative cuisine) / General
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塩脇 進Susumu Shiowaki
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A Chef, Whose Father Was the Role Model
Mr. Shiowaki was born on March 23rd, 1976 in Saitama Prefecture. Because his parents were running a Chinese restaurant as he grew up, cooking was a familiar activity from a young age. Helping his parents with the work was his daily duty after coming back from school. After graduating from high school, he entered a culinary institute and started his career as a cook. Mr. Shiowaki is now a veteran at "Dumplings and Chinese Mamafufu", with eleven years of experience under his belt.
塩脇 進Susumu Shiowaki
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Restaurant Tani
レストラン タニ
- Omotesando/Aoyama, Tokyo
- French,Italian/French / French
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谷 利通TANI TOSHIMICHI
The Chef's Recommendations -
A French chef who draws out the rich flavors of seasonal ingredients yet never loses sight of the basics
Born on March 12, 1973. Grew up in Kanagawa Prefecture. He decided he would become a chef when he came across French cooking through his part-time job in high school and was shocked by the flavors. He graduated from high school while spending a year and a half training in a French restaurant in Kamakura, then worked at Restaurant Aladdin in Ebisu, and travelled to France twice. After that, he helped plan the launch of Maison Cache-Cache. After working as a chef there for 6 years, he opened Restaurant Tani in 2011. Restaurant Tani is designed to be a French restaurant that offers everything from bistro food to gastronomy.
谷 利通TANI TOSHIMICHI
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Trattoria Baffo
トラットリア バッフォ
- Ginza, Tokyo
- Italian,Italian/French / Italian
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黒川 俊男KUROKAWA TOSHIO
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A Ginza-based Italian food evangelist who casually delights his customer's hearts and palates.
After graduating high school, he was employed at a western-style restaurant. During his six years working there, he learned the fundamentals of cooking. After working at several restaurants, he was hired at the upscale Italian establishment, Trattoria Baffo, in Aoyama. During those eight years of work, he studied abroad in places such as Rome and Verona in order to learn the authentic taste and culture of Italy. In 2002, he opened Tratorria Baffo. Regarding Tsukiji's ingredients as "his ground", he continues to provide distinctive Italian cooking in the Ginza.
黒川 俊男KUROKAWA TOSHIO
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Asakusa Unagi Sansho
浅草 うなぎ さんしょ
- Asakusa, Tokyo
- Japanese,Japanese / Unagi (eel)
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浅賀 博厚ASAGA HIROATSU
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Eels, the pride of the proprietor who has continued to handle them since Sansho opened in Asakusa some 30 years ago
After training at an unagi (eel) wholesaler, he opened the unagi specialty restaurant Sansho in 1985. He refuses to compromise on taste and freshness, only procuring enough fresh unagi for the day. In addition to his infallible skills and judgement, he has been winning over customers with his warm and sociable hospitality.
浅賀 博厚ASAGA HIROATSU
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Monja Mugi
もんじゃ 麦
- Tsukishima, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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坂巻 剛SAKAMAKI TSUYOSHI
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Took the path to become a chef naturally.
The chef loved to cook since he was young. Naturally, he chose the path of becoming a chef.
坂巻 剛SAKAMAKI TSUYOSHI
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Mond Nihonbashi
主水 日本橋店
- Mitsukoshimae, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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森山 彰文MORIYAMA AKIFUMI
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Offering local cuisine made using naturally abundant Shimane ingredients
Born August 16th in Shimane Prefecture. After graduating from high school, he attended culinary school. Upon graduation he went to work for Creative Group Inc., a company that runs a number of prominent restaurants. In 2012 his first assignment was determined to be Mond Nihonbashi, so he traveled to Tokyo. Now he treats Tokyo's Nihonbashi to the nostalgic Shimane flavors of his youth.
森山 彰文MORIYAMA AKIFUMI
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BISTRO CarneSio
BISTRO CarneSio
- Ebisu, Tokyo
- Italian,Italian/French / Gyutan (beef tongue) / French / Italian
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児玉 順平KODAMA JUMPEI
The Chef's Recommendations -
Absolute confidence in cooking meat with experiences in Italian and Yakiniku restaurants
He was born in Tokyo in 1984. Influenced by the protagonist of a comic, who aims to be a cook, he also chose to be a cook saying, "Me, too!" After graduating from a vocational school for licensed cooks, joined a seafood store in Shinagawa and worked there for 5 years. Then moved to a yakiniku restaurant and in 2011, moved to CarneSio when it opened. He has been the chef there since he assumed the position there in 2012.
児玉 順平KODAMA JUMPEI
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ICARO Miyamoto
ICAROmiyamoto
- Nakameguro, Tokyo
- Italian,Italian/French / Italian / Wine
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宮本 義隆MIYAMOTO YOSHITAKA
The Chef's Recommendations -
The local flavor and cooking philosophy learned at a small restaurant in northern Italy
He was born in Kanagawa prefecture in 1974. He chose to take on Italian cooking under the influence of his brother, Munetaka, who entered the culinary world before him. He underwent training at a famous restaurant in Tokyo before going to Italy in 1999. He perfected his skills there for seven years, with a focus on the northernmost region of Trentino-Alto Adige. While he was there, he ventured into choosing a small restaurant so as to personally experience life in Italy at the location itself. The skills that he learned there, together with the cooking philosophy prized in the area, also show themselves in "ICARO", which he opened with his brother after returning to Japan.
宮本 義隆MIYAMOTO YOSHITAKA
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Tsukiji Fukutake Main Branch
築地 ふく竹 本店
- Tsukiji, Tokyo
- Izakaya (Japanese tavern),Taverns / Motsu Nabe (offal hot pot) / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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市ノ川 大輔Daisuke Ichinokawa
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Bringing different cuisines to life
He got his start serving up Western-style cuisine, but he was drawn by the allure of traditional Japanese dishes, and has been working at the Japanese-style "Tsukiji Fukutake Main Shop" for seven years.
市ノ川 大輔Daisuke Ichinokawa
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Chinese Restaurant Lotus Moon Shin Marunouchi Building
中華菜館 水蓮月 新丸ビル
- Marunouchi, Tokyo
- Chinese,Chinese / Chinese Sosaku (creative cuisine) / Tantanmen (tantan ramen) / Gyoza (dumplings)
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佐々木 孝昌SASAKI TAKAMASA
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Owner of "Shanway", carrying on a tradition of flavor
Born in Tokyo in 1963. Spent 18 years training in Harajuku's Hangzhou cuisine restaurant. He then polished his skills cooking Chinese cuisine throughout the metropolitan area until opening "Shanway" in 2003. Since 2010, he has cooked at "Chinese Restaurant Lotus Moon Shin Marunouchi Building".
佐々木 孝昌SASAKI TAKAMASA
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Kisoji
木曽路
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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大木 哲也OKI TETSUYA
The Chef's Recommendations -
Influenced by relatives who ran a sushi shop, he started his career in cooking.
He was born in Chiba Prefecture in 1964. Thanks to his relatives who ran a sushi shop, he has wanted to become a chef ever since he was a child. He started his training at a sushi restaurant in Tokyo when he was 15 and after that, he polished his skills at several other shops. In 1994, he opened up a new shop, "Kisoji", in Shinbashi in Minato Ward in Tokyo Prefecture and ever since then, has been serving only the freshest of ingredients and seasonal fish that are not only healthy, but let you enjoy the delicious flavors of each season.
大木 哲也OKI TETSUYA
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Tante Grazie
Tante Grazie（タンテグラッツィエ）
- Ikebukuro West Exit, Tokyo
- Italian,Italian/French / Italian / Pizza / Wine
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簾内 成良MISUCHI NARUYOSHI
The Chef's Recommendations -
With a desire to let everyone know the magnificence of Italian cuisine
Born in Tokyo, 1968. Dut to his love of pasta, he worked toward becoming an Italian chef after graduating culinary school. After training at Tokyo's [Ristorante Carmine], he traveled to South Italy. He further improved his skills at Sicilia's famous [Ristorante Unico], and was appointed as chef at [Tante Grazie] after returning to Japan. He explains that he gets hints of inspiration for his creations by communicating with his customers.
簾内 成良MISUCHI NARUYOSHI
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Ampuku Toranomon Hills
あんぷく 虎ノ門ヒルズ店
- Toranomon, Tokyo
- Udon (noodles),Japanese / Udon (noodles) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)
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安江 勇治YASUE YUJI
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A promising young chef who polished his skills under the guidance of one of the masters of creative Japanese cooking, Rokusaburo Michiba.
The son of the owner of a Japanese restaurant named 'Ampuku', he grew up with an intimate connection to food and a fascination for cooking. He took his first step on the culinary road at the age of 19, when he joined a 'kaiseki' banquet restaurant in Gifu as a chef, and later refined his skills further at Poisson Rokusaburo in Tokyo's Akasaka. He was also involved in planning the launch of the New York branch of the restaurant 'Ninja' during his time as a trainee chef. He developed a reputation for creating dishes which are subtle and elegant, yet stick unfalteringly to their principles. After returning to Japan, deciding that he wanted "to open an affordable restaurant for ordinary people, just like my father"; he opened his own 'udon' noodle restaurant, the 'Ampuku' which he still runs to this day.
安江 勇治YASUE YUJI
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Bardigo
BARDIGO（バルディゴ）
- Hatchobori, Tokyo
- Dining Bar,Dining bar / Italian / Pasta / Pizza
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岩瀬 健志Takeshi Iwase
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Enchanted by cooking with simple ingredients
After graduating from a vocational school, he trained at various hotels and restaurants before meeting Chef Hidaka of Acqua Pazza, who inspired him to switch to Italian cooking. Three years later, he is now left to himself in the kitchen.
岩瀬 健志Takeshi Iwase
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Tenku no Tsuki
天空の月
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Sake
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油井 伸太郎YUI SHINTARO
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A chef who switched over to the culinary world with wholehearted resolve.
Shintaro was born in August 1988 in Nakaotagiri, Nagano Prefecture. He used to work in a different industry, but he switched to the culinary world with wholehearted resolve. Since he began cooking at Tenku no Tsuki, he has pursued daily training under the tutelage of his teacher, Chef Watanabe.
油井 伸太郎YUI SHINTARO
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