581 - 600 of 663 chefs
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Ocomo
OCOMO
- Asakusa, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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安倍 康介ABE KOSUKE
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The smiles of his customers inspire him to spend every day trying to make the best possible food on his hot plate.
He was born in Tokyo in 1995. From a young age he was interested in cooking, and when he was a student, he gained experience in the food industry through part-time jobs. This experience led to him setting his heart upon a career within cooking. In 2010, he started work at Asakusa Monja Ocomo. He became interested in working with a hot plate, which allows for a wide range of cooking to be performed. Every day he tries out new ideas as he cooks. He also puts his heart into welcoming his customers to make them happy.
安倍 康介ABE KOSUKE
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Bistro Le Nougat
ビストロ ヌガ
- Ginza, Tokyo
- French,Italian/French / French / Wine
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梅津Mr. Umetsu
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His father's cuisine was the starting point of his own
He was born in Yokohama, Kanagawa prefecture. Inspired by his father who was a chef, it was natural for him to become a chef. He improved his culinary skills at a French restaurant in Tokyo and a restaurant in Yokohama. After that, he left for France to acquire knowledge in authentic French cuisine. Currently, he is playing an active role as the chef of Bistro Le Nougat.
梅津Mr. Umetsu
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Chinese Restaurant China Room
中国料理 チャイナルーム
- Roppongi, Tokyo
- Chinese,Chinese / General / Shanghai / Beijing
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中里 卓NAKAZATO TAKASHI
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A diehard chef, straight along this road from his middleschool longing
Born August 19, 1968, in Yokosuka, Kanazawa, during his middle school days he always gazed upon the neighborhood Chinese restaurant, impressed with the smells and the sounds he heard from its kitchen. He was inspired when a person from the restaurant noticed this and made him fried rice. While working as a part-timer at that restaurant, learning many things from the owner, he started on the chef's path. He built up experience at many different Chinese restaurants, most notable The Westin Tokyo's Ryutemmon. He has been working at China Room since 2003.
中里 卓NAKAZATO TAKASHI
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El Pulpo
El Pulpo
- Kagurazaka, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / Wine
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坂田 慎吾SAKATA SHINGO
The Chef's Recommendations -
Going forward along his dream culinary path in a truly lively bar, coupled with fresh fish
He was born in Kumamoto prefecture in 1982. He loved cooking since he was young, and has had experience working as a part-timer at a small local restaurant in high school and an izakaya (Japanese-style bar) in college. After that, he went down the path of an office worker for a time without forgetting his culinary dream, and went to Tokyo when he was 24. He found employment at companies operating French and Italian restaurants in Yokohama, and studied diligently for about six years at two restaurants. He entered "El Pulpo" in 2011. Although this is his first time at a Spanish bar, his eyes have been opened to the joy that running a bar provides as well. As the chef now, he handles delicious, fresh fish daily.
坂田 慎吾SAKATA SHINGO
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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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India & Nepal Restaurant Sansar Shinjuku
インド・ネパールレストラン サンサール 新宿店
- Shinjuku East Exit/Kabukicho, Tokyo
- Indian,Other Asian / Indian / Nepalese / Soup Curry
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タパ・マガル・ビームTAPA MAGARU BIMU
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Fond memories of dinner parties at home inspired him to become a chef at a young age.
He was born September, 1977, in Nepal. When he was small his parents were chefs who often hosted parties. His memories of how much the smiling guests loved the food made him long to become a chef himself. Delighting people with the food he serves is his favorite thing in the world.
タパ・マガル・ビームTAPA MAGARU BIMU
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GINZA TOTOKI
GINZA TOTOKI
- Ginza, Tokyo
- French,Italian/French / French
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十時 亨TOTOKI TORU
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An encounter with a chef of French cuisine opened him up to the world of French food.
Toru Totoki was born in 1956 in Fukushima prefecture. When he was 20-years old, at a time that few people were familiar with French cuisine, he happened to meet the head chef of a French restaurant. Thanks to this chef's introduction, Totoki trained for 2 years at Regence Shibuya, then the famous French restaurant Ginza Lecrin, before going to Europe. He worked for 11 years as the head chef of Ginza Lecrin, from 1992 to 2003, then he opened Les Dix Temps, The Totoki. In 2013, the restaurant was updated and re-opened as Ginza Totoki.
十時 亨TOTOKI TORU
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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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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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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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Amets
Amets
- Asakusa, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / Wine
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服部 公一HATTORI KOICHI
The Chef's Recommendations -
The traditional homemade food that he finally reached after traveling all over Spain.
He was born in Tokyo in 1979. He found employment for a period after graduating from college, but resolved to aim to become a chef. With just the clothes on his back, he went to Spain and perfected his skills over five and a half years in a total of eleven restaurants, from bars on the street to famous modern Spanish restaurants. He was particularly surprised by the homemade food that he encountered in the rural community of Catalonia. This surprise carried over to "Amets", which he opened soon after returning to Japan. He admired wild game so much that he obtained a hunting license by himself, and he is distinctly characterized by his speedy actions, as he says, "Once I think about it, I do it immediately."
服部 公一HATTORI KOICHI
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Dining & Bar KITSUNE
dining&barKITSUNE
- Shibuya South Exit, Tokyo
- Italian,Italian/French / Western Sosaku (creative cuisine) / French / Sake
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小林 傑KOBAYASHI SUGURU
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He strives to build a unique menu that matches the restaurant's atmosphere
He was born in Nagano prefecture in 1979, and it was a part-time kitchen job that gave him the motivation to go to Tokyo and start cooking professionally. After training at hotel kitchens and French restaurants, he gathered experience at various restaurants, such as a small bistro and a 145-seater restaurant in Daikanyama, where he worked as the head chef. In 2012, he became the head chef of Dining & Bar KITSUNE, where he handles the creation of new menu items, including dishes like "Sushine," a cross between sushi and a terrine. He says, "I want to continue offering dishes that taste great, but still manage to surprise customers."
小林 傑KOBAYASHI SUGURU
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Kitajimatei
北島亭
- Yotsuya, Tokyo
- French,Italian/French / French
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北島 素幸KITAJIMA MOTOYUKI
The Chef's Recommendations -
With his career spanning nearly half a century, his role in developing French cuisine in Japan has been pivotal
He was born in 1951 in Fukuoka prefecture. He started his culinary career when he was 18, after entering "Royal" in Fukuoka. He was deeply impressed by the dessert buffets at "Regence" in Roppongi, which were still rare at that time, and he also trained as a patisserie. He went to France in 1977, and studied for five years at restaurants such as "Troisgros", and "Georges Blanc", being impressed once again by the culture of French cuisine that he experienced in the country itself. After returning to Japan, he held successive posts as a chef in "De Roanne" in Kyobashi, and "Pantagruel" in Akasaka. He opened "Kitajimatei" in 1990.
北島 素幸KITAJIMA MOTOYUKI
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Q Ebisu
Q 恵比寿店（キュー）
- Ebisu, Tokyo
- Italian,Italian/French / Wine / Italian / Spanish
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柳原 勇太YANAGIHARA YUTA
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Our chef turned his passion for cooking into a career, and has experience in a wine variety of cuisines
He entered the world of the culinary arts out of a love of cooking. He learned the basic principles of cuisine at a Japanese-style restaurant. After that he strived to improve his skills, taking up a position at a cake shop making desserts. Today his specialty is creative dishes that cross the boundaries of different culinary styles.
柳原 勇太YANAGIHARA YUTA
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Yakiniku no Meimon Tendan Akasaka
焼肉の名門 天壇 赤坂店
- Akasaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
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和田 将大WADA MASAHIRO
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He his love of cooking and yakiniku (grilled meat) pushes him to pursue Korean cuisine that does high quality meat justice
Born August 22nd, 1986, in Kyoto. As a child his love of cooking and yakiniku (grilled meat) led him down the path to becoming a chef. At the age of 18 he started working at a Korean restaurant. After honing his skills for four years at Tendan Gion, he transferred to Tendan Akasaka. He doesn't just make Korean food - he uses his considerable skills to make luxurious yet subtle dishes that pair perfectly with yakiniku. With high quality meat you can't find anywhere else, many Korean food lovers flock to our restaurant daily.
和田 将大WADA MASAHIRO
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Onzoshi Matsurokuya
御曹司 松六家
- Roppongi, Tokyo
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / Mizutaki (chicken hot pot)
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藤野 真太郎FUJINO SHINTARO
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A restaurateur who continually seeks to provide a customer-tailored experience.
Born in Tokyo in 1970, he embraced the dream becoming a chef and opening a restaurant with his father. Upon graduation from a culinary school, he honed his skills at hotels and Japanese restaurants in Tokyo, Chiba, and Kanagawa. He became head chef at Onzoshi Matsurokuya in June of 2012. He strives daily to offer true hospitality by utilizing best-quality ingredients to make food that keeps you coming back for more.
藤野 真太郎FUJINO SHINTARO
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Nepalico Komazawa branch
ネパリコ 駒沢店
- Komazawa-Daigaku, Tokyo
- Asia,Other Asian / Indian / Nepalese / Indian Curry
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パダム デボコタPADAMU DEBOKOTA
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He opened "Nepalico" with the aim of making Nepalese culture commonplace
He was born in Gorkha, Nepal in 1980, and came to Japan in 2003 in order to learn Japanese. After that, he resolved to spread the charm of Nepalese culture within Japan itself upon marrying his Japanese wife. He trained at restaurants in Tokyo, and returned to Nepal for a period of time to learn about Nepalese cuisine. In September 2010, he opened "Nepalico Shibuya branch". In March 2014, he opened "Nepalico Komazawa branch", thus spreading the charm of Nepalese cuisine further.
パダム デボコタPADAMU DEBOKOTA
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Hinaizidori-Yakitori Maekawa
比内地鶏 maekawa
- Ginza, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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前川 治MAEKAWA OSAMU
The Chef's Recommendations -
Since deeply enjoying chicken as a child, he headed straight on the path to being a chef.
A chef with strong roots, his father worked as head chef of Tokyo Kaikan and cooked chicken roasts on his days off. Because of his enjoyment of chicken, he set out to be a yakitori (chicken skewer) chef from the age of 19. Since leaving home he spent 20 years leading his siblings at the famous "Kushi Ginza," before opening "Hinaizidori-Yakitori Maekawa" in 2011. Since then he has only used Hyuga Dori and Nagoya Kochin chicken from the best hand-rearing farms in the country. He continues to search for new ways to use the best ingredients.
前川 治MAEKAWA OSAMU
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Kushi Agemono Shun's Ginza
串あげもの 旬s 銀座店
- Ginza, Tokyo
- Japanese Sosaku (creative),Japanese / General / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine)
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和田 隆WADA TAKASHI
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Enjoy "Kushiage" (fried skewers), have fun with the chef, and understand its depth.
After graduating from culinary school, he hoped to become a patissier, so he began working at a French restaurant through an introduction from the school. Following that an acquaintance introduced me to a steakhouse. Ultimately, he wound up working at several different restaurants. When he turned 30, he began thinking about the chef he wanted to become. He started at a kushiage (fried skewers) restaurant. It was his first time interacting with customers at a counter. As a chef, there was nothing better than directly seeing a customer's reaction. 15 years has since passed and he has continued working as a kushiage chef.
和田 隆WADA TAKASHI
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Chef's
シェフス（CHEF'S）
- Shinjuku-Gyoen, Tokyo
- Shanghai,Chinese / General / Shanghai / Wine
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南 俊郎MINAMI TOSHIRO
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Inspired by the flavor of "Chef's", a young talent asked to be taught
Minami was born in Tokushima Prefecture in 1983. After graduating from university, he studied Chinese cuisine at Tsuji Culinary Institute. Afterwards, he apprenticed at "Kuushin", a famous restaurant in Osaka . At the age of 26, attracted by its simple yet delicious food, he began working at Chef's. At the time it was called "Renge", and he gained experience under the restaurant's owner Eishun Nishioka. After two years he became the restaurant's head chef. While holding on to the traditional flavors of this famous establishment, he continues to strive in earnest to discover new flavors.
南 俊郎MINAMI TOSHIRO
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