Tokyo Chef search result : Page 29

Oshio Ataru おしお　ATARU店 Tsukishima, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter)

松野　雄太MATSUNO YUTA

We want our favorite foods to become our customers' favorites too.

I have always loved making okonomiyaki pancakes at home, so I started working here part time in the second year of high school. And then, falling in love with the taste of monjayaki, I decided to work here full time. I want to serve monjayaki to the customers and have them love it as much as I do!?

松野　雄太MATSUNO YUTA

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)

佐々木　孝昌SASAKI TAKAMASA

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

Mond Nihonbashi 主水　日本橋店 Mitsukoshimae, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

森山　彰文MORIYAMA AKIFUMI

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

ICARO Miyamoto ICAROmiyamoto Nakameguro, Tokyo Italian,Italian/French / Italian / Wine

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

Aoyama Spain Bar El Vuelo 青山スペインバル　エル　ヴエロ Harajuku/Meiji-Jingumae, Tokyo Italian,Italian/French / Steak / Mediterranean

大竹　功悦OTAKE KOETSU

Wanting to work in a job where one dish can make someone smile

Born in 1984 in Chiba. He worked to become a chef thinking, "I want to make people smile with the food I cook." After working at Aux Bacchanales and Ginza Candle, he came to Aoyama Spain Bar El Vuelo.

大竹　功悦OTAKE KOETSU

Restaurant Tani レストラン　タニ Omotesando/Aoyama, Tokyo French,Italian/French / French

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

Kokera こけら Shimokitazawa, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

渡邊　兼二朗WATANABE KENJIRO

I had a fascination with the hospitality industry and I always hoped to have my own place!

My first job working in the hospitality industry was at an izakaya. While I was working there, I became very interested in the industry and I began to think about starting up my own place. From that time on, all of my attention went into learning how to cook. The izakaya that I worked at focused mainly on seafood based cuisine, which meant that I gained a lot of knowledge and tricks about cooking with fish. People say that my knowledge of fish is on a different level to others.

渡邊　兼二朗WATANABE KENJIRO

Arroceria Sal y Amor アロセリア　サル　イ　アモール Daikanyama, Tokyo Spanish/Mediterranean,Global/International / Western Homemade Meal / Spanish / Wine

宮崎　健太MIYAZAKI KENTA

A fateful encounter during a five-year stay in Madrid…

He was born in Kochi prefecture in 1981. After graduating from culinary school, he started his career with a role in a Japanese restaurant. He decided to shift his focus after motivation from a special feature on Spain that he read in a magazine, and went to Spain when he was 22. He trained at various places such as Castile and Leon, and spent five years at the Arroceria "Mano a Mano" in Madrid. He returned to Japan when he was 29. In September 2012, he opened "Arroceria Sal y Amor" together with Mr. Victor Garcia, whom he met in Madrid, as a co-owner.

宮崎　健太MIYAZAKI KENTA

Yakitori Tori Ryori Toritatsu 焼き鳥・鶏料理・鳥辰 Shinjuku West Exit/Tochomae, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / General / Kushiyaki (grilled skewers)

吉川　公一YOSHIKAWA KOICHI

With food hygiene his top priority, he is a chef who appraises his fresh ingredients

Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."

吉川　公一YOSHIKAWA KOICHI

Shitamachi Shokusai Daidokoro 下町食菜だいどころ Ryogoku/Kikugawa, Tokyo Japanese Sosaku (creative),Japanese / General / Cookshop / Local Sake

尾崎　行治OZAKI YUKIHARU

The Chef's Recommendations

He had a mind to open his own, cozy place.

He was born January 31st, 1954, in Okayama Prefecture's Kurashiki City. After graduating from college, Ozaki found employment in the restaurant business. After focusing on take-out for eight years, he switched to eat-in cooking, studying in the capital city for four years before finally realizing his chef's dream of owning his own restaurant. After running Mamakari for 15 years, at the age of 34, he opened Shitamachi Shokusai Daidokoro. With a wide variety of creative Japanese cuisine and daily specials on offer, he welcomes diners with a cozy and comfortable atmosphere.

尾崎　行治OZAKI YUKIHARU

Bar & Lounge Twenty Eight バー＆ラウンジ　トゥエンティエイト Shimbashi/Shiodome, Tokyo Cafe,Cafe/Sweets / Cake / Cocktail / General

ホセ・サンチェスHOSE SANCHIESU

Cuisine to be shared with guests that is the culmination of our chef's life experiences

Our chef was born in Mexico in January, 1967. In 1983 he began working at "Crown Plaza Holiday Inn" in Mexico, after which he went on to work in top hotels in America, Switzerland, Japan, and Egypt. Since 2010 he has been head chef at Conrad Tokyo, where he supervises "Bar and Lounge Twenty-Eight".

ホセ・サンチェスHOSE SANCHIESU

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

塩脇　進Susumu Shiowaki

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

BIANCARA ビアンカーラ Kichijoji, Tokyo Wine Bar,Bars (pubs) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine

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

Morceau モルソー Hibiya/Yurakucho, Tokyo French,Italian/French / French / Wine

秋元　さくらAKIMOTO SAKURA

The Chef's Recommendations

To make food that can make people happy - that is where this chef comes from

She was born in Fukui prefecture. Her turning point to enter culinary school came when she was working as a cabin assistant in an airline company, and the food she cooked made her husband happy. After graduating, she began training at "Monde Cafe" in Shinjuku, and subsequently polished her skills at "Au Gamin de Tokio" in Shirogane, under the guidance of chef Takemasa Kinoshita. In 2009, she opened "Morceau" together with her sommelier husband. Her homemade bread is a culmination of what she learned about making bread over the course of a year, and has garnered much popularity.

秋元　さくらAKIMOTO SAKURA

Kisoji 木曽路 Shimbashi/Shiodome, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

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

Tsukishima Spanish Club 月島スペインクラブ Tsukishima, Tokyo Spanish/Mediterranean,Global/International / Spanish / European / Wine

遠藤裕久ENDO HIROHISA

The Chef's Recommendations

A veteran chef who is particular about how to heat all the iingredients meat, fish and vegetables

Born in 1967, in Tokyo. He chose to become a professional cook because he likes to see faces delighted by delicious food. Since 1987, he has been engaged in cooking French cuisine in the main dining room of various hotels within Tokyo. In 2005, he went independent and opened Chez Hiro in Nezu. In 2008, he turned to Spanish cuisine and joined Spain Club Co. After serving as head chef of Kioi-cho Spain Bar and Shimokitazawa Spain Bar, he took over as head chef of Tsukishima Spain Club in 2010.

遠藤裕久ENDO HIROHISA

BREAK TIME BREAK　TIME Kichijoji, Tokyo Cafe,Cafe/Sweets / General / Others / Bread

山田　亨YAMADA TORU

Was a boy who loved breadThis is my dream job.

I have been hooked on bread since I was young. I wanted to bake my own bread since my teen years. After graduating, I trained in making breads and cakes for 10 years and held a manager position for 20 years, then finally my childhood dream of having my own shop came true. I opened a restaurant specializing in pies in February, 2014 in Kichijoji.

山田　亨YAMADA TORU

Nihonbashi Maeda 日本橋　まえ田 Nihonbashi, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

前田　真裕MAEDA MASAHIRO

The Chef's Recommendations

Embarked on a culinary career path in order to introduce the deliciousness and intricacies of our dishes to as many people as possible.

Born on July 20, 1979, in Nagasaki Prefecture. His love of food and desire to make people happy by serving delicious food led him onto the path to becoming a chef. He trained and gained experience as a chef while working at a high-end Japanese cuisine restaurant in Ginza. He opened up "Nihonbashi Maeda" on his own 14 years later. With a talent for creating unique Japanese dishes using seasonal ingredients, he serves great tasting food enjoyed by all his customers, young and old.

前田　真裕MAEDA MASAHIRO

Sakagura Kura 酒蔵　鞍 Ikebukuro West Exit, Tokyo Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers)

成田　和将NARITA KAZUMASA

He is a chef that is devoted to drawing out the the flavor of finequality ingredients through flamebroiliing.

He was born in 1972. After graduating high school, he first started cooking Japanese cuisine. Starting his training from scratch, he was lucky enough to meet a respectable boss, who put him through rigorous training, day in and day out, allowing him to blossom into a chef. After that, he got his feet wet while working in a restaurant and then became the head griller at Sakagura Kura. He says that the most important things in his job are making sure that all the ingredients procured by the shop are first-rate and flavorful, can have that flavor drawn out through flame-broiling, and ensuring that customers savor every moment of tasting them.

成田　和将NARITA KAZUMASA