1581 - 1600 of 1624 chefs
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Itamae Yakiniku Itto Tenka Chaya Main Store
板前焼肉一斗 天下茶屋本店
- Tengachaya/Nishinari, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine
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有近 六次ARICHIKA ROKUJI
The Chef's Recommendations -
Everything for the sake of deliciousness
He was born in 1949 in Osaka Prefecture. With experience in wholesale meat business and butchering, he opened "Itamae Yakiniku Itto" with the intention of providing quality meat at more affordable prices. Only the highest quality Japanese black beef is selected from hundreds of cattle coming from farms in Miyazaki, Kagoshima, Niigata, Sendai, Saga, and throughout Japan. He works hard everyday, proudly remembering his background as a meat shop owner.
有近 六次ARICHIKA ROKUJI
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Uokin Main Store
魚金本店
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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郡司 健GUNJI TAKESHI
The Chef's Recommendations -
He has the qualification of a sake advisor and play an important role for serving excellent foods and drinks at the main store.
He was born in 1984 in Tochigi Prefecture. He worked part-time at Sumiyaki Noteri in Ikenoue, Tokyo, highly evaluated by celebrities as a superb restaurant for delicious yakitori. There he discovered the fun of cooking and entered the world of cuisine. Thereafter, he gained experience at an izakaya (pub) in Shibuya and finally joined Uokin Co., Ltd. First he worked at Uokin Store No.2 and now is responsible for the kitchen at the Uokin Main Store. He gained the qualification of sake advisor in 2010.
郡司 健GUNJI TAKESHI
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RUTH'S CHRIS STEAK HOUSE
RUTH’S CHRIS STEAK HOUSE
- Kasumigaseki, Tokyo
- Steak,Yakiniku/Steak
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野口 尊文NOGUCHI TAKAFUMI
The Chef's Recommendations -
Fascinated by American cuisine, our chef seeks out traditional flavors
Born in 1967 in Tokyo, he realized how interesting cookery could be during a part-time job at a steak house. He later went to work full time for another steak restaurant in Aoyama. After that, to expand his repertoire, he gained experience in Italian, French, and other culinary styles, before being hired as the chef of a Texan-style restaurant in Yotsuya at the age of 30. At that time realized the depth of American cuisine, and afterwards traveled to LA to work as chef for the Consulate-General in California. After returning to Japan, he polished his skills as the chef of a number of restaurants, and became our chef here at Ruth's Chris Steak House in 2013.
野口 尊文NOGUCHI TAKAFUMI
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Aroma Fresca
アロマフレスカ
- Ginza, Tokyo
- Italian,Italian/French / Italian
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原田 慎次HARADA SHINJI
The Chef's Recommendations -
The chef who combines arrangement, scent, and flavor into one dish
Born on July 28, 1969, in Tochigi prefecture, the owner has been interested in cooking since the age of 15. In high school, he worked part time at a restaurant and felt intrigued by the field of cuisine. While studying at Hattori nutrition college, he worked part time at Jino in Roppongi, where he later became a full time worker. He trained under chef Hiroshi Satake for 5 years and then worked at Jino no.2 for 4 years. In 1998, he opened Aroma Fresca in Ginza with Hiroshi Tazawa. Since then, he has been working as both a cook and an entrepreneur who manages multiple restaurants.
原田 慎次HARADA SHINJI
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Shinjuku Kappo Nakajima
新宿割烹 中嶋
- Shinjuku-Sanchome, Tokyo
- Kaiseki (course menu),Japanese
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中嶋 貞治Sadaharu Nakajima
The Chef's Recommendations -
Shouldering the history of Japanese cooking and inheriting the legacy of first-class chefs.
Born in Tokyo in 1956. His grandfather worked as a first generation chef at Hoshigaoka, presided over by the famed artist Rosanjin Kitaoji, and in 1931 established Kappo Nakajima in Ginza. His father opened the independently-affiliated Shinjuku Kappo Nakajima, and Mr. Nakajima himself joined the shop in 1980 after training in Kyoto. Succeeding the culinary philosophy of his father, his grandfather and Rosanjin, he stands upon the fundamental traditions of Kansai (western Japanese) traditional cooking, all while exercising creativity in the development of new dishes. With his passion for food education, he has also taken on other roles such as the president of the Chojin ("superman") Chef's Club and is active across many fields.
中嶋 貞治Sadaharu Nakajima
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Yakitori Abe
やきとり阿部
- Meguro, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Wine
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阿部 友彦ABE TOMOHIRO
The Chef's Recommendations -
From Italian food to yakitori, he closed his own shop to train at a famous restaurant
He was born in Niigata prefecture in 1984. After graduating from culinary school, he began his culinary career as a chef at "Kihachi". When he was just 23 years old, he opened an Italian dining restaurant in Akabane, but a turning point suddenly reached him. While he was casually imagining his future, what surfaced clearly in his head was, as he says, "The image of a yakitori (grilled chicken) craftsman standing diligently in front of a small grill." He worked as an apprentice at "Torishiki" when he was 28. After about a year and a half years of training, he opened "gallus" in June 2013 and has been in charge of it since then.
阿部 友彦ABE TOMOHIRO
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Hakata Miyachiku
博多みやちく
- Nakasu, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)
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川上 大輔KAWAKAMI DAISUKE
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My mother was my mentor in cooking. Food was always a part of my life.
When he was in university, he started working at a sushi restaurant, which lasted three years. Subsequently, he worked at a restaurant specializing in charcoal grilling. After eleven years of acquiring the necessary skills and expertise, he became the manager. About four years ago, I started breaking new ground with Hakata Miyachiku and am still doing so today.
川上 大輔KAWAKAMI DAISUKE
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Tenshige
天茂
- Akasaka, Tokyo
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)
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高畑 粧由里TAKABATAKE SAYURI
The Chef's Recommendations -
She works to preserve the flavors of Tenshige
Born in 1964, a Tokyo native. She was working as a teacher at a combined middle and high school when at the age of 30 her father and predecessor, Tomio Kurashige, fell ill, and started helping him out in the evenings with the frying at Tenshige. After that, she resigned from the school in order to succeed her father, and began to study cooking in earnest. Roughly two and a half years later, under the careful guidance of her father, she became the head chef here at the age of 33.
高畑 粧由里TAKABATAKE SAYURI
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Sohonke Yamako
総本家やまこう
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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山田 崇詞YAMADA TAKASHI
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The parttime job he had in university paved the way to where he is today
Takashi Yamada was born in Hokkaido on the 19th of June, 1948. The part-time job he held at a sushi restaurant whilst he was at university was the spur that drove him into the culinary world. When his part-time job finished, he simply went on to become a full-time employee there. He performed a great deal of training and learned about cooking as a sushi chef. In 1975, he became the manager of the restaurant and began to look after the administrative side as well. In 1981, he went independent and opened Sohonke Yamako, where he currently spends every day displaying his proficient culinary talent. He is an expert of Japanese cuisine who lets the flavours of the ingredients speak for themselves, which is loved by customers of all ages.
山田 崇詞YAMADA TAKASHI
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Sakanaya Ichiba Shokudo
さかなや 市場食堂
- Kitasenju, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)
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中島 郭子NAKAJIMA HIROKO
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Wishing to give everyone a taste of fish from a marketplace store
Helping out in the restaurant her parents managed ever since she was young, she developed an interest in preparing food and providing service. Afterwards, she gained experience from various businesses, and opened Sakanaya, a company store with her older brother who works at the market.
中島 郭子NAKAJIMA HIROKO
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Minoru Shokudo Ginza Mitsukoshi
みのる食堂 銀座三越店
- Ginza, Tokyo
- General,Western / General / General
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大内 義和OUCHI YORIKAZU
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He has refined his skills basically in Italian cuisine. Now he is playing an important role at Minoru Shokudo.
He was born in 1979 in Kanagawa Prefecture. He began to dream of becoming a chef in his school days, learned cooking at high school, and got his cooking license. After graduating, he gained experience primarily in restaurants specializing in pasta and entered Kabenoana Co., Ltd. Following that, he gained experience at Le Vin Vivant (wine bar in Tamachi) and finally joined Minoru Shokudo. Now he is the chief chef there.
大内 義和OUCHI YORIKAZU
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Hassho
八昌
- Magarekawa/Yagembori, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Hiroshima-style Okonomiyaki (savory pancakes)
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片山 義邦KATAYAMA YOSHIKUNI
The Chef's Recommendations -
After finishing his job as a businessman, decided to make living with Okonomiyaki.
I was born 1968, in Kagawa. When I quit being a salaryman, I chose the early retirement option of the company I was working for and decided to make my living making "okonomiyaki". After going around to try many restaurants, I chose to train at "Hassho", which was the most delicious. I continuously worked and gained experience under my strict teacher, and in the end, I inherited the restaurant from him when he retired. Under the teaching of "Never forget to concentrate on making delicious dishes, rather than to earn a lot of money", I dedicate myself to the grill for the many guests who kindly line up in front of my restaurant today.
片山 義邦KATAYAMA YOSHIKUNI
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ete - French cuisine
フランス料理 ete（エテ）
- Kamakura/Zushi, Kanagawa
- French,Italian/French / French
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藤本 恵史FUJIMOTO SATOSHI
The Chef's Recommendations -
Serving authentic French cuisine at affordable prices
Born in Osaka in 1982, he set his sights on becoming a chef after watching a movie about it in high school. After graduating from Tsuji Culinary Institute, he gained experience in the kitchen and in service at several restaurants in Tokyo. In 2008, he entered Ogino as part of its staff when it opened in Ikejiki-Ohashi. Then in 2011, he set out by himself to open "ete" in Kamakura, near his wife's old home.
藤本 恵史FUJIMOTO SATOSHI
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Torito Branch
鳥藤 分店
- Tsukiji, Tokyo
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl)
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久保 真亮Masaaki Kubo
The Chef's Recommendations -
He used to be one of customers of this restaurant. Impressed by the signature oyakodon (rice bowl dish with chicken and eggs), he decided to join this restaurant.
He was born in Ibaraki in 1979. After graduating from high school, he started working at a restaurant in order to fulfill his childhood dream of becoming the owner of a restaurant. After that, he worked in Tsukiji market at a wholesale store selling fresh fish, fruits and vegetables, in order to expand his knowledge of ingredients. He joined "Torifuji" in 2010. He used to be one of the regular customers of "Torifuji", and describes himself falling in love with the taste at the restaurant as the motivation for joining. "Chicken is a profound ingredient," he says, as he works wholeheartedly to make his dream come true.
久保 真亮Masaaki Kubo
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Ginza Koju
銀座 小十
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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奥田 透OKUDA TORU
The Chef's Recommendations -
His diligent studies at famed restaurants have unlocked the essence of Japanese cuisine
Born in 1969, in Shizoka Prefecture's Shizuoka City. After graduating from high school he studied at traditional Japanese restaurants in Shizoka. After that, he trained in Kyoto and Tokushima, before opening the restaurant Shunkashuto Hanamikoji in Shizuoka in 1999. In 2003 he opened Ginza Koju in Ginza, Tokyo, and in 2007 that restaurant earned a 3-star rating in the Michelin Guide to Tokyo-Yokohama-Shonan. He continues to earn those stars seven years later.
奥田 透OKUDA TORU
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Sushi Fujita
鮨 ふじ田
- Ginza, Tokyo
- Sushi,Japanese / Sushi
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藤田 真一郎FUJITA SHINICHIRO
The Chef's Recommendations -
Our chef is the 3rd generation son of a family married to the world of cuisine
Our chef was born on June 11th, 1979, in Yokohama City. He's been interested in cooking since childhood, and always dreamed of having a job in the world of to cuisine. Although they were already retired, both his father and grandfather had been chefs, and he felt himself strangely drawn to the profession and nothing else. He obtained his chef's license in high school and went on to culinary school afterwards. Upon graduation, he trained at a sushi shop before going to work at the sushi restaurant of a large-scale foreign-owned hotel. In the summer of 2014, he realized his dream of opening a restaurant in the Ginza with Sushi Fujita, where he works to this day.
藤田 真一郎FUJITA SHINICHIRO
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Mardi Gras
マルディグラ
- Shimbashi/Shiodome, Tokyo
- French,Italian/French / French / Wine
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和知 徹UCHI TOORU
The Chef's Recommendations -
Experiences in France serving as a source of encouragement for his present self
He was born in Awaji Island in Hyogo prefecture in 1967. After graduating from high school, he enrolled into Tsuji Culinary Institute. He spent half of the following year studying at a French school, and the remaining half of the year working at a restaurant with one Michelin star in Burgundy. After returning to Japan, he entered "Restaurant Hiramatsu", and studied at its Paris restaurant with one Michelin star during his time there. After returning to Japan, he took on the role as the head chef of "Apollinaire", a restaurant affiliated to Hiramatsu. After leaving the restaurant, he became the head chef of "Grape Gumbo" in Ginza in 1998, and worked there for three years. He set out on his own to open his own shop in 2001.
和知 徹UCHI TOORU
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Akasaka Kitafuku
赤坂きた福
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / Crab / Kyoto Cuisine / Wine
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川崎真人KAWASAKI MASATO
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A Chef Who Handles Various Delicacies Such as Live Crab, Blowfish, and Chinese Softshell Turtle
Chef Kawasaki was born on January 24th, 1982 and is from Hokkaido. He studyied about store designs in high school, and wanting to eventually own his own store, he decided to become a chef. After graduating, he moved to Tokyo, where he first trained for five years at "Tsunahachi". With a desire to gain further experience, he trained for another five years at "Kyofuji". He then gained further experience at "Japanese Restaurant Ono Ginza" and a number of other stores with a desire to learn about wines. At its opening in November 2012, he entered "Akasaka Kitafuku", where he continues to work today.
川崎真人KAWASAKI MASATO
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Japanese Restaurant Kodama
日本料理 児玉
- Hatchobori/Noboricho/Hakushima, Hiroshima
- Japanese,Japanese / General
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児玉 一幸KODAMA KAZUYUKI
The Chef's Recommendations -
Inherited DNA of a cook and opened his own restaurant. Obtained Michelin two stars.
He was born in 1951 in Yamaguchi. Since childhood he was interested in making things and painting, but the motivation to become a cook came from his father. He was fascinated by stories about cooking from his father, who used to be a cook in the marines, and subsequently started down the road leading to the culinary world. Since 18, he has trained at various places like wedding sites, hotels, and traditional Japanese restaurants, and in 2007, he opened "Japanese restaurant Kodama". In 2013, he obtained two stars in the Michelin Hiroshima Guide.
児玉 一幸KODAMA KAZUYUKI
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L'AS
L'AS
- Omotesando/Aoyama, Tokyo
- French,Italian/French / French / Wine
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兼子 大輔KANEKO DAISUKE
The Chef's Recommendations -
Upandcoming Chef Daisuke Kaneko
Born 1979. Traveled to France following experiences at Osaka La Becasse and Tokyo Cote Dor. Opened L'AS in Minami Aoyama in 2012. Relocated L'AS to a new location within Minami Aoyama in 2013, and at the same time, opened CORK. His skills are acclaimed throughout the world, and he was selected in 2014 as best young chef by the UK high class gourmet magazine "Four".
兼子 大輔KANEKO DAISUKE
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