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121 - 140 of 663 chefs

CRAFT BEER FACTORY SHINJUKU ALE

クラフトビール工房　新宿エール

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Beer Bar,Bars (pubs) / Beer / Cocktail / Craft Beer

深谷　茶来羅Chakura Fukaya

Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.

He was born in 1983 in Tokyo. As he worked in various genres of customer service, he began to think he was suited for the job and entered the food and beverage industry. After graduating from Oda Cooking College, he gained experience in dining bars and other restaurants before joining his current company by fate. Following working at SHOW RESTAURANT "nest," he became the manager of SHINJUKU ALE in March 2021. The bar is popular among young people as a place where they can easily enjoy craft beer.

深谷　茶来羅Chakura Fukaya

Shabu Shabu Kyu Nishiazabu Main Branch

完全個室 しゃぶしゃぶ九 西麻布本店

  • Nishi-Azabu, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / Oyster

富樫陸也Rikuya Togashi

Creating dishes inspired by the ingredients to be enjoyed by all five senses.

Starting his career at Mutekiro in Yokohama Motomachi, Mr. Togashi honed his skills at three restaurants in France, including three Michelin-starred Paul Bocuse. Upon returning to Japan, he gained experience at Michelin 2-starred Pierre Gagnaire in Omotesando and Michelin 2-starred Restaurant Ryuzu in Roppongi. Then, he served as the deputy head chef at RESTAURANT IRIÉ LE JOYEUX and later became the head chef at Restaurant PORTUS in Minami-Aoyama. He has served as general chef and participated in opening hotels and business development throughout Japan. Currently, he is the executive chef of the group.

富樫陸也Rikuya Togashi

Kaga Namafu Kappo Kagurazaka MAEDA

加賀生麩割烹　神楽坂　前田

  • Kagurazaka, Tokyo
  • Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine / Sake

後藤　尚彦Naohiko Goto

The Chef's Recommendations

Using the skills of more than 30 years of Japanese cuisine, Mr. Goto elevates seasonal ingredients to Kaga cuisine.

After training at renowned restaurants such as Ginza Kachou and Atami Koarashitei, he became the head chef at a Japanese restaurant in Ginza. With over 30 years of experience in Japanese cuisine, he utilizes his skills to elevate seasonal ingredients into exquisite Kaga cuisine.

後藤　尚彦Naohiko Goto

KARAOKE HUNDRED Ikebukuro Nisiguchi Branch

KARAOKE HUNDRED　池袋西口店

  • Ikebukuro West Exit, Tokyo
  • Dining Bar,Dining bar / Pasta / Chahan (fried rice) / Beer

泉岡裕吏Yuuri Izuoka

Mr. Izuoka came to the store once and felt it was life-changing.

He comes to the store once, feels it will change his life, and decides to join the company. KARAOKE HUNDRED is a casual karaoke bar located in the heart of Ikebukuro with a warm atmosphere. It offers a thoroughly comfortable space and original cocktails while providing the highest-quality audio equipment.

泉岡裕吏Yuuri Izuoka

Sushi Miyako

鮨みやこ

  • Nishi-Shinjuku, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

五十嵐　介一Keiichi Igarashi

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.

五十嵐　介一Keiichi Igarashi

Yamato Ryori Tsukiji Ihachi Main Branch

倭料理　築地伊八　本店

  • Tsukiji, Tokyo
  • Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

池本　之浩Yukihiro Ikemoto

Mr. Ikemoto is a maestro of A5 Wagyu beef, giving shape to ideas from a new perspective.

He was born in 1970 in Osaka. To acquire professional skills, he decided to become a chef and graduated from Tsuji Culinary Institute. After that, he gained experience at a members-only restaurant and the InterContinental Yokohama Grand, followed by 26 years of work at a Wagyu wholesaler. At that time, he met the current company president and joined in August 2023. Utilizing his experience as a wholesaler, he developed a menu serving A5 Wagyu sirloin purchased at an affordable price on beef skewers. It has become the signature menu item at Tsukiji Ihachi Main Branch.

池本　之浩Yukihiro Ikemoto

Sakura Cafe & Restaurant Ikebukuro

サクラカフェ＆レストラン池袋

  • Ikebukuro West Exit, Tokyo
  • Bistro,Italian/French / Mediterranean / International/Fusion / Beer

野原　隆代Takayo Nohara

She naturally entered the cooking field as she was brought up in the environment where [creating things] was familiar.

She was born in Saitama prefecture. As her parents lived by making things, she was vaguely feeling that she would also have a job to create things, since she was a child. As her grandparents were farmers, she was always surrounded by fresh ingredients such as rice, vegetables, and eggs, and naturally entered the cooking field. After training for 7 years at a restaurant in Haneda Airport, which is operated by a trading company affiliated to an airline company, she entered [Sakura Cafe & Restaurant Ikebukuro]. 

野原　隆代Takayo Nohara

Yakiniku Ichiba Genkaya Takadanobaba Branch

焼肉市場げんかや　高田馬場店

  • Takadanobaba, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

森　祐治Yuji Mori

Enjoy delicious flavors brought by the accumulation of diverse experiences. A skillful chef presents superb taste.

Mr. Mori was born in 1959 in Kumamoto. Moved to Tokyo, dreaming of launching his own restaurant. He trained in various genres such as Italian, French, sushi, sukiyaki, shabu-shabu, ramen, and soup curry. With those experiences, he is now working as a chef at Yakiniku Ichiba Genkaya. His dishes reflect the techniques and tastes of each genre, offering guests a wide range of culinary delights to enjoy.

森　祐治Yuji Mori

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

三中西　歩Ayumu Sannakanishi

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

DOMO DOMO Ikebukuro Higashiguchi Branch

DOMO DOMO 池袋東口店

  • Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
  • Izakaya (Japanese tavern),Taverns / Pizza / Steak / Western Sosaku (creative cuisine)

アデイカリ　スレスAdhikari Sless

Mr. Sless presents a delightful and delicious time with lots to eat and drink.

He was born in Nepal and came to Japan with the dream of opening a restaurant there. In July 2023, he opened DOMO DOMO, offering dishes specialized in cheese and meat based on the concept of creating a restaurant that makes guests happy. He combines the unique tastes and techniques cultivated in his hometown to develop new dishes.

アデイカリ　スレスAdhikari Sless

Usagi to Kame

うさぎと亀

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

吉田　直行Naoyuki Yoshida

A chef who has studied mainly Itamae cuisine (traditional Japanese cuisine) and local cuisine.

Mr. Naoyuki Yoshida was born in 1970 in Hokkaido. At the age of 20, he entered the world of Japanese cuisine and spent his days studying as a chef at Itamae Ryori Ichifuji in Sapporo. Then, after receiving an offer from a guest visiting the restaurant from Tokyo, he moved to Tokyo at the age of 30. While gaining experience as a chef in Tokyo, he met the owner of Usagi to Kame, which has its main restaurant in Susukino, Sapporo. Currently, he is the head chef at the Ginza branch.

吉田　直行Naoyuki Yoshida

Yakiniku Ichiba Genkaya Meguro Branch

焼肉市場げんかや　目黒店

  • Meguro, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

森　祐治Yuji Mori

Enjoy delicious flavors brought by the accumulation of diverse experiences. A skillful chef presents superb taste.

Mr. Mori was born in 1959 in Kumamoto. Moved to Tokyo, dreaming of launching his own restaurant. He trained in various genres such as Italian, French, sushi, sukiyaki, shabu-shabu, ramen, and soup curry. With those experiences, he is now working as a chef at Yakiniku Ichiba Genkaya. His dishes reflect the techniques and tastes of each genre, offering guests a wide range of culinary delights to enjoy.

森　祐治Yuji Mori

theBAR

theBAR

  • Odaiba, Tokyo
  • Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky

Monzen-nakacho Koshitsu Yakiniku ROYAL

門前仲町　個室焼肉　ロイヤル

  • Monzen-Nakacho, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

横田　工Takumi Yokota

Offering people a "special experience" through a dedication to food and ambiance.

Mr. Yokota has a career as a restaurant chef in Tokyo, bringing pleasant times to many guests through his culinary skills. He is currently working as a chef at Koshitsu Yakiniku Royal. It's a restaurant that pays attention to details, from ingredient selection to the ambiance, to deliver a "special experience." Located in front of Monzen-nakacho Station, it provides moments that satisfy the heart.

横田　工Takumi Yokota

Yakiniku Hazangyu

焼肉　八山牛

  • Dogenzaka/Shinsen, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Yakiniku (grilled meat)

夏森　威Takeshi Natsumori

Mr. Natsumori serves carefully selected meats, with the priority on making his guests feel happy.

He was born in 1978. He has always been interested in cooking, and naturally, he went into the culinary field. After working at the famous Yakiniku (Japanese BBQ) restaurant Jyojyoen for about five years and at a Japanese restaurant for about ten years, he opened Yakiniku Hazangyu in Dogenzaka, Shibuya in 2022. He is proud of the high-quality meat he receives from reliable wholesalers. With the thought, "To make customers happy is the greatest joy for a chef," he continues to study to serve delicious meat.

夏森　威Takeshi Natsumori

Sushi Nakao

鮨なか尾

  • Shimokitazawa, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

中尾　康高 Yasutaka Nakao

Mr. Nakao makes sushi using his own unique philosophy and style.

He was born in 1970 in Osaka. Since childhood, he has been dexterous with his hands and likes to make things. After gaining about five years of experience at his first apprenticeship, he visited sushi restaurants in Ginza, Kagurazaka, Aoyama, and other places, where he learned different working methods and ideas. As he continued training, he gradually dreamed of owning his restaurant. In 2020, he opened Sushi Nakao.

中尾　康高 Yasutaka Nakao

Seiryu Unagi Tsukishima Todai Akamon-mae Branch

清流うなぎ月島　東大赤門前店

  • Hongo, Tokyo
  • Unagi (eel),Japanese

宝田　祐一Yuichi Takarada

Bringing eel dishes closer to customers regardless of their generation or gender.

Mr. Takarada was born in 1984 in Nagano Prefecture. Since 23, he has learned everything from store management to cooking at major chains and Japanese yam restaurants. After that, he gained experience developing dishes and business development for the popular public using mainly Japanese cuisine and chicken. He currently works at Seiryu Unagi Tsukishima. As a popular eel restaurant where people of all ages, both men and women, can enjoy eel dishes casually, he is pursuing the development of menus and the creation of restaurant space daily.

宝田　祐一Yuichi Takarada

Niku to Sakana to Kaki OYSTER Bar & Bistro ~UOHIDE~ Shibuya Sakuragaoka Branch

肉と魚とカキ OYSTER Bar&Bistro 魚秀 ～UOHIDE～渋谷桜丘店

  • Dogenzaka/Shinsen, Tokyo
  • Japanese,Japanese

中井　信之Nobuyuki Nakai

After 20 years, Mr. Nakai teamed up with his senior apprentice.

He was born in June 1978 in Kyoto. Started cooking at the age of 17, and after experiencing independence once in 2005, he worked as a head chef at various restaurants. In 2021, he joined KayaGroup at the invitation of the current vice president, Mr. Omata, who was his senior apprentice when he entered the culinary world. They reunite in new circumstances after 20 years and work together for the company on the master and disciple relationship. He loves his wife, incidentally, so he is nicknamed the "wife-loving manager." 

中井　信之Nobuyuki Nakai

Ponta Honke

ぽん多本家

  • Okachimachi, Tokyo
  • General,Western / Tonkatsu (fried pork cutlet) / General

島田　良彦Yoshihiko Shimada

He was brought up surrounded by chefs, and decided to succeed his family business when he was still young.

Born in 1965 in Tokyo, he raised up in the Ueno city interacting with chefs. His father told him to decide his future by his third year of high school, therefore he determined to succeed his family business. After graduating from high school, he entered Yamanoue Hotel to have a 3-year training, then went back to [Ponta Honke] to work for. At the age of 36, he became the 4th generation as his father passed away, and is currently maintaining this old-established restaurant since the period of Meiji with its traditional taste.

島田　良彦Yoshihiko Shimada

76Vin

76vin

  • Nippori, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / French / Wine

江村　謙Ken Emura

The Chef's Recommendations

His journey towards becoming a yakitori (grilled chicken) artisan began when he helped out at his uncle's restaurant.

Born in Tokyo in 1964, Me. Mr. Emura began a career working at a company but was invited to help out at the izakaya (Japanese style pub) that his uncle runs, which is where he learned to grill chicken. At a time, the izakaya was so popular that they grilled 400 skewers of yakitori per day. However, it was forced to close due to the building's deterioration. At that point, Mr. Emura received an offer from culinary researcher Ms. Yukiko Hirano, who was an acquaintance of his. He opened "76Vin" in 2012, with her producing the food and the restaurant space.

江村　謙Ken Emura
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