981 - 1000 of 1837 chefs
-
TWO ROOMS GRILL | BAR
TWO ROOMS GRILL | BAR
- Omotesando/Aoyama, Tokyo
- Innovative/Fusion,Sosaku (creative) / Western Sosaku (creative cuisine) / Steak / Seafood
-
マシュー クラブMatthew Crabbe
-
A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.
Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.
マシュー クラブMatthew Crabbe
-
-
Japanese Omakase Restaurant YOSAKURA
日本料理 世桜
- Minamisemba, Osaka
- Japanese,Japanese / General / Japanese Beef Steak / Sushi
-
![]()
安部 七波Nanami Abe
-
Ms. Abe leaves her living proof by doing valuable work for the world and others.
She was born in 1994 in Nagasaki. With a high aspiration to contribute to world peace, she is now working in the kitchen of YOSAKURA to connect people worldwide through food. In addition to training at a culinary school and a kappo restaurant, she has also managed a membership ramen restaurant. When it comes to making guests smile, she spares no effort to consider even the most minor details, such as the selection of food ingredients and tableware. With warm and heartfelt customer service, she continues to contribute to the happiness of visitors today.
安部 七波Nanami Abe
-
-
Sushi Tsutsumi
すし堤
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
堤 昌平Shohei Tsutsumi
-
Born in Kumamoto and trained in Osaka, refining the masterful skills to perfection.
Mr. Tsutsumi was born in 1989 in Kumamoto. Raised in a family of sushi chefs, he joined the family business at 15. After three years of training, he honed his skills at a Japanese restaurant in Osaka for about 15 years. With a foundation of solid technique and refined sensibility, he went on to establish his own restaurant, Sushi Tsutsumi. His sushi pursues a sense of harmony between the ingredients and rice, paying particular attention to bringing out the natural appeal of the ingredients to the fullest.
堤 昌平Shohei Tsutsumi
-
-
tawara
tawara
- Korinbo/Katamachi, Ishikawa
- French,Italian/French / General / French / Wine
-
![]()
俵 徹也Tetsuya Tawara
The Chef's Recommendations -
Based on his experiences and passion in Kyoto and France, Mr. Tawara creates a gentle fusion of Japanese and French cuisines.
He was born in 1974 in Ishikawa. Inspired by a love for making things, he started his career as a chef. After honing his skills in Japanese cuisine at a restaurant in Kanazawa for three years, he moved to France. He gained experience for a total of three years at renowned restaurants in Provence and Perigord. After returning to Japan, he worked at Gion Okumura, a Kaiseki (tea-ceremony dishes)-style French restaurant in Kyoto, for four and a half years, where he further developed his skills in the fusion of Japanese and French cuisine. In 2012, he returned to his hometown, Kanazawa, and founded tawara. His creative and gentle cuisine, born from his experience in Kanazawa, France, and Kyoto, attracts food lovers inside and outside the prefecture.
俵 徹也Tetsuya Tawara
-
-
Iriya Kishimojin-monzen Nodaya
入谷鬼子母神門前のだや
- Ueno, Tokyo
- Japanese,Japanese / Unagi (eel) / Hitsumabushi (eel bowl)
-
![]()
江部 惠一Keiichi Ebe
The Chef's Recommendations -
The chef is the head of a cook agency, but he is leading other chefs with his excellent skills, not by his lineage.
Born in Tokyo in 1959. He studied in the Faculty of Law at a university. After some hesitation about his future, at the age of 23 he decided to enter Noda Cook Agency which is his family business. He noticed that many people started a training as teenagers, and therefore not all the people surrounding him welcomed him. However, he self-imposed to enhance skills, and did it very quickly. Finally everybody acknowledged him as the head of the restaurant. In 2015 he got a laryngeal cancer, but revived. Currently, he is in charge of grilled dishes with the motto of [never retire till the death].
江部 惠一Keiichi Ebe
-
-
Kappa Ramen Honpo America Mura Branch
河童ラーメン本舗 米国村店
- Amerikamura, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
-
![]()
上田 忠義Tadayoshi Ueda
-
Fan and Repeater Chef of Kappa Ramen (noodle)
Born in 1977 in Hyogo. He loved Kappa ramen for a long time and was a repeater. Via his friend, he started his ramen career at Sennichimae shop. He strives for his dream of starting his own shop every day.
上田 忠義Tadayoshi Ueda
-
-
Ajiraku Yumeri
味楽 ゆめり
- Kanazawa Station, Ishikawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop
-
![]()
前田 衛Mamoru Maeda
-
With a desire to own a restaurant by age 30, he trained hard at a number of establishments to learn everything he could.
He was born in 1980 in Ishikawa Prefecture and grew up in Ushitsu, which is situated in the northern region of the Noto Peninsula. He started his culinary career after graduating from high school by taking up a job at a Japanese restaurant. He wanted to make sure that he owned his own restaurant by the time he was 30, so he trained hard to develop his skills at notable Japanese restaurants and bars around Kanazawa. From there, he was able to realize his dream by opening Ajiraku Yumeri at age 29, which is where he still works today.
前田 衛Mamoru Maeda
-
-
Setsugekka Ginza
雪月花 銀座
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
-
![]()
田中 覚 Satoru Tanaka
The Chef's Recommendations -
Mr. Tanaka is a "master of meat" who dedicates his life to offering the finest taste.
He was born in 1967 in Gifu Prefecture. As the eldest son of a family where his grandfather was a beef farmer and his father was a butcher, he has held a knife and handled meat since he was 10. He dreamed of becoming a restaurant chef from an early age, then opened his first Yakiniku restaurant at 25. His unique world view of menu structure and store design became the talk of the town, and he has opened 18 meat restaurants in Tokyo, Nagoya, Gifu, and Shiga. In particular, NIKUYA Setsugekka in Nagoya was listed in the "Michelin Guide Aichi, Gifu, and Mie 2019 Special Edition". It has also won consecutive "Tabe-Log" awards and is gaining popularity.
田中 覚 Satoru Tanaka
-
-
Gion Shizuka
祇園 静水香
- Gion, Kyoto
- Kyoto Cuisine,Japanese / Kyoto Cuisine / General / Sake
-
![]()
澤田 和巳Tatsumi Sawada
-
An experienced chef who has fascinated international diners spins a new tale in Kyoto.
Mr. Sawada started his career as a chef at Gion Maruyama, a long-established restaurant with two Michelin stars. Having gained experience in prestigious restaurants, he was the head chef of a restaurant in Tokyo, where he achieved three consecutive Michelin stars. He also worked as a head chef at luxury hotels abroad, attracting guests worldwide. In July 2024, he returned to Kyoto and assumed the head chef position at Gion Shizuka. The sincerity and warmth in his cooking always attract visitors.
澤田 和巳Tatsumi Sawada
-
-
Wagyu Restaurant Bungo Gion
和牛料亭 bungo 祇園
- Gion, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat)
-
![]()
松村 匠章Masaaki Matsumura
-
Mr. Matsumura attracts customers with "Oita Wagyu beef," which he adores for its delicious taste, with Kyoto's traditional culture.
He was born in 1983 in Hyogo. The manager of the Wagyu Restaurant Bungo Gion. While honing his wide-ranging skills in Japanese cuisine as a chef, he has also produced restaurants for many years, establishing about 60 restaurants in Japan and abroad. He has been involved in various businesses, including yakiniku, shabu-shabu, and izakaya (Japanese-style pubs). During his activities, he came across "Oita Wagyu" and was fascinated by its lean flavor and delicious taste. In 2023, he established his current restaurant to share this beef's charm in the ancient city. In a refined traditional setting in Kyoto, he presents the ultimate deliciousness of Wagyu beef.
松村 匠章Masaaki Matsumura
-
-
Kyougushi Rokuhara
京串 六波羅
- Akasaka, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / General / Tempura (battered, fried seafood and vegetables)
-
![]()
山口 秀次郎Hidejirou Yamaguchi
-
Mr. Yamaguchi is the head chef who established his own unique style of Kushiage preparation with Japanese soup stock.
He was born in 1943 in Kyoto. With strong encouragement from his aunt, he decided to become a chef. Entered the long-established Kushiage restaurant Shiruhisa, established in 1946, and began his full-fledged culinary training. Later, in 1982, he was involved in the launch of Rokuhara and became the manager and head chef. He has established an original style in which carefully selected ingredients are not skewered as they are but with a few extra touches. For more than 40 years, he has been at the forefront of preserving the taste of Rokuhara.
山口 秀次郎Hidejirou Yamaguchi
-
-
CADRAN
CADRAN
- Ginza, Tokyo
- French,Italian/French / French / Wine
-
-
-
-
XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros.
XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros.
- Roppongi, Tokyo
- Italian,Italian/French / Italian / Tempura (battered, fried seafood and vegetables) / Cocktail
-
![]()
サルヴァトーレ・クオモSalvatore Cuomo
-
Influenced by his father, a chef, Mr. Cuomo aspired to become a chef at 11.
Mr. Cuomo was born in Naples, Italy. Influenced by his father, a chef, he aspired to become a chef at 11 and apprenticed at his uncle's restaurant. Since then, he traveled back and forth between Japan and Italy and continued his training. He is credited as a pioneer who made "Napoli Pizza" famous in Japan. In terms of cuisine, he always aims to be the only one, not the number one. He serves as the grand chef of the "Italian" cuisine at the XEX brand to spread its flavor not only in Japan but also to the world every day.
サルヴァトーレ・クオモSalvatore Cuomo
-
-
BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO
BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO
- Nagatacho, Tokyo
- Steak,Yakiniku/Steak / Steak / American / General
-
![]()
一ノ宮 義孝Yoshitaka Ichinomiya
-
A chef who trained in Canada for ten years thoroughly pursues European cuisine.
Mr. Ichinomiya was born in 1971 in Akita. As a child, he admired chefs he saw on TV and aspired to pursue a career in cooking. To grasp the essence of European flavors, he dedicated himself to thoroughly understanding Western cuisine, even excluding traditional Japanese seasonings from his personal life. During his ten years living in Canada, he honed his skills at several restaurants, including a steak house, and also gained management experience in franchise operations. He believes that assembling a dish is like working in four dimensions, and he cooks with respect not only for the taste but also for the country's unique culture.
一ノ宮 義孝Yoshitaka Ichinomiya
-
-
Sushi Yuumu
鮓 有無
- Nishi-Azabu, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (tea-ceremony dishes)
-
![]()
髙橋 輝良Kiyoshi Takahashi
-
Mr. Takahashi is a sushi master who preserves tradition while constantly pursuing new challenges.
He was born in 1973 in Tokyo. Fascinated with cooking from a young age, he aspired to pursue his career in the strict world of sushi chefs, which he saw in a documentary program. At 15, he began training at a renowned Ginza restaurant, gained experience in Ebisu and Akasaka, and finally branched out on his own at 32. In 2019, he opened Sushi Yuumu in Nishiazabu. With an overwhelming spirit of inquiry and a hunger for excellence, he pursues umami to its utmost limits. He values tradition but is never afraid to innovate and consistently strives for new challenges.
髙橋 輝良Kiyoshi Takahashi
-
-
Ryoheisushi
量平寿司
- Ginza, Tokyo
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake
-
![]()
島田 勝正Katsumasa Shimada
-
Dedicated to sushi for more than 45 years. Performing the finest nigiri with Edomae techniques and spirit.
Mr. Shimada was born in 1954 in Kumamoto. The owner of Ryoheisushi. Attracted by the stylish behavior of sushi chefs, he entered the world of Edomae sushi. After many years of honing his skills at a well-known restaurant in Tokyo, he has mastered traditional techniques while refining his unique taste in rice and ingredients. Since the spring of 2023, he has worked expertly at his current store in Ginza-itchome. He purchases the best seafood of the season from the middle wholesalers with whom he has built a relationship through his visits to the Toyosu Market. And he serves delicious nigiri and seasonal dishes with careful Edomae style work.
島田 勝正Katsumasa Shimada
-
-
Izakaya Tanuki
居酒屋たぬき
- Nishi-Azabu, Tokyo
- Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Japanese Sosaku (creative cuisine) / Kamameshi (rice cooked in an iron pot)
-
![]()
酒井 健Ken Sakai
-
The head chef, Mr. Sakai, creates innovative and creative dishes that transcend the category of Japanese cuisine.
After gaining experience as a chef at a well-established hotel, he went to France and spent four years studying authentic French cuisine. Upon returning to Japan, he worked as a head chef of Italian and Spanish restaurants in addition to French cuisine. Currently, as head chef of Izakaya Tanuki, he pursues Japanese cuisine that incorporates the essence of various genres and French techniques. Every day, he devotes himself to preparing creative dishes prepared with a great deal of effort. Because he wants his customers to be happy, he pays careful attention to all aspects of the food, space, and service.
酒井 健Ken Sakai
-
-
Wolfgang's Steakhouse Teppan
Wolfgang's Steakhouse Teppan
- Ginza, Tokyo
- Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine
-
![]()
ウルフギャング・ズウィナーZwiener Wolfgang
-
Founded an "extraordinary steakhouse" that delights gourmets.
Wolfgang Steakhouse was founded in Manhattan in 2004 by Mr. Wolfgang Zwiener, who has been in prestigious steakhouses in New York for more than 40 years. It quickly became a thriving restaurant for its delicious steaks, which are made with the utmost care. Today, the restaurant is highly popular in New York City, Waikiki, Miami, and Beverly Hills as the "extraordinary steakhouse" to please even the most discerning of palates. The first store in Japan, the Roppongi branch, is the first store outside of the United States.
ウルフギャング・ズウィナーZwiener Wolfgang
-
-
Hokkaido Yakiniku Kitaushi
北海道焼肉北うし
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Wine
-
![]()
木谷 喬Takashi Kiya
-
Mr. Kiya entered the yakiniku industry at 16, admiring the senior chef at his part-time job.
He was born in 1987 in Hokkaido. Inspired by a senior chef at his part-time job, he aspired to become a chef. At 16, he entered the yakiniku industry and honed his skills as a chef. He has mastered cutting techniques according to the part and marbling of the meat that brings out the best flavor. In August 2021, he opened Kitaushiwith the desire to make the best yakiniku restaurant in Sapporo by combining the finest ingredients only Hokkaido can offer with the best cooking techniques.
木谷 喬Takashi Kiya
-
-
Benoit Kyoto
ブノワ 京都
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Bistro,Italian/French / French / Others / Wine
-
![]()
秋田 秀樹Hideki Akita
-
Mr. Akita creates new dishes based on French culinary techniques and the spirit of his master.
He was born in 1976 in Osaka. Inspired by the allure of French cuisine on a TV show, he aspired to become a chef and enrolled in Osaka Abeno Tsuji Culinary Institute. Deeply impressed by Mr. Bernard Loiseau at Kobe Kitano Hotel, he honed his skills at Le Meurice in Paris and Le Petit Nice Passedat in Marseille. Then, he was deeply influenced by Mr. Alain Ducasse when he was involved in the opening of MUNI Kyoto Alain Ducasse in 2020. In July 2023, he assumed the executive chef at Benoit Kyoto.
秋田 秀樹Hideki Akita
-
