Chef search result : Page 51

Gion Vitra 祇園びとら､ Gion, Kyoto French,Italian/French / French / Kyoto Cuisine / Wine

滝川　朱里Akari Takigawa

Ms. Takigawa was fascinated by the delicate and deep flavors of gorgeous French cuisine.

She was born in Chiba. After graduating high school, she entered the culinary world by her parent's recommendation. Began her training at the Western-style restaurant Co Vian in Chiba, where she gradually learned the fun of cooking. Then, she moved to Auberge Fontaine Bleau Atami, where she was fascinated by the deep flavors of gorgeous French cuisine and earnestly began to hone her skills. In 2019, she joined Gion Vitra in Kyoto by chance. She always strives to provide a special time with delicious food and a relaxing space.

滝川　朱里Akari Takigawa

illimité illimité Nishinakasu/Haruyoshi, Fukuoka Innovative/Fusion,Sosaku (creative) / French / Western Sosaku (creative cuisine) / Wine

中川　巧Takumi Nakagawa

Trained at a Michelin-starred restaurant, Mr. Nakagawa returned to his hometown, Fukuoka, fully prepared.

He was born in 1994 in Fukuoka. Since elementary school, he dreamed of working in the culinary world. In 2015, he began his career as a chef in Ginza, Tokyo, where he trained at the Michelin 3-star French restaurant Quintessence. After his apprenticeship, he moved to l'equateur. In 2023, he was appointed head chef at Equateur Plus. He then moved to the French restaurant illimité, which opened in June 2024, where he is currently the head chef.

中川　巧Takumi Nakagawa

Hakodate Kaisenryori Kaikobo 函館海鮮料理　海光房 Hakodate, Hokkaido Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine

東谷　篤Atsushi Azumaya

Naturally entered the world of cooking after growing up watching his aunt and mother run the restaurant.

Born in Oshamanbe. His aunt ran a restaurant there, which his mother worked at as well. Although he originally worked in a different industry, growing up watching his aunt and mother run the restaurant together naturally lead to him becoming a chef as well. After graduating from culinary school, he worked at hotels in locations such as Onuma, Lake Toya, and Noboribetsu. In Hakodate, he met his mentor Maejima at one of Hotel Hokke Club's Japanese restaurants, and began studying under him. He then worked as head chef at Hakodate Park Hotel and Hakodate Royal Hotel before taking up the position of head chef at Hakodate Kaisenryori Kaikobo.

東谷　篤Atsushi Azumaya

Piopiko Piopiko Shijo Karasuma/Karasuma Oike, Kyoto Mexican/Central American,Global/International / Mexican/Central American / Asian Creative Cuisine / Cocktail

上北　哲也Tetsuya Uekita

Fascinated by Mexico's unique flavor, Mr. Uekita deepened his cuisine exploration.

He was born in 1983 in Osaka. Being fascinated by the delicious vegetables his grandmother grew when he was a child was the starting point for his career as a chef. Upon graduating from university, he moved to the United States. While receiving agricultural training, he worked with Mexicans and was introduced to Mexican food. After returning to Japan, he started his career as a chef at a Japanese restaurant in Osaka, gaining experience in various genres such as cafes and Italian. In 2020, he was appointed chef of Piopiko in Ace Hotel Kyoto, as his solid skills and multinational experience were in high demand.

上北　哲也Tetsuya Uekita

Kiyose Soba Kashiwaya 季寄せ　蕎麦　柏や Mitaka, Tokyo Japanese,Japanese

長田　浩Hiro Osada

He was fascinated by the idea of working with Japanese cuisine

During his time as a student at culinary college, an older student took him to a Japanese restaurant and showed him what it was like to be a head chef there. He immediately became fascinated by the beautiful work that chefs of Japanese cuisine do. He began working in this area because he wanted to become a teacher of Japanese chefs.

長田　浩Hiro Osada

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

KABEAT KABEAT Kayabacho, Tokyo Other countries,Global/International / Italian / General / French

平　雅一Masakazu Taira

Offering culinary experience brought by up-and-coming chefs in a variety of genres.

Mr. Taira honed his skills at famous Italian restaurants such as Acqua and Takubo and starred restaurants in Italy. Using ingredients selected from all over Japan, he transforms them into his own creative Italian cuisine, which fascinates his guests. KABEAT has five chefs who are experts in Italian cuisine, American cuisine, French cuisine, Japanese cuisine, and desserts, and they create and serve menus that make the most of the ingredients. Their menu, which combines their unique style with a sense of the season, will bring a fresh color to any occasion's dining experience.

平　雅一Masakazu Taira

Ginza Seikoan NIIGATA GRAND HOTEL 銀座静香庵 NIIGATA GRAND HOTEL Ginza, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

杉山　浩之Hiroyuki Sugiyama

Mr. Sugiyama promotes the appeal of Niigata Prefecture's food, colored by ingredients nurtured in a rich natural environment.

He was born in Niigata Prefecture. After graduating from culinary school, he worked at Niigata-no-Aji Seikoan restaurant in the Omotesando Niigata-kan N'espace, an antenna store that opened in Omotesando in 1997. He made efforts to promote Niigata Prefecture's charms, focusing on "food," including selling local products. Ginza Seikoan was relocated and reopened on July 7, 2024, as directly managed by Niigata Grand Hotel. He is demonstrating his skills there as the head chef manager.

杉山　浩之Hiroyuki Sugiyama

Burisho 魚師匠 Kyoto Station, Kyoto Seafood,Japanese / General / Japanese Sosaku (creative cuisine)

松本　穂高Hodaka Matsumoto

Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.

He was born in 1977 in Kyoto. A part-time job in high school led him to the food and beverage world. He expanded his career by serving as manager of a creative kaiseki restaurant in Kyoto and as executive chef of a Japanese restaurant in Beijing, China. Currently, he is using his wealth of experience to reach a new height at Burisho.

松本　穂高Hodaka Matsumoto

Tempura Miyashiro 天婦羅　みやしろ Nakameguro, Tokyo Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables)

宮代　直亮Naoaki Miyashiro

The Chef's Recommendations

Mr. Miyashiro is a Japanese chef who uses his expert skills to entice guests with crispy fried tempura.

Mr. Miyashiro was born in 1967 in Kanagawa Prefecture and went to a culinary school (Yokohama chouri) with his friend. After graduation, he trained at Hotel Metropolitan in Ikebukuro and gained experience at Royal Park Hotel in Yokohama. Then at Sakura restaurant in Hotel Nikko Tokyo in Odaiba, he started up the tempura counter and served as head chef. After that, he worked as head chef at Hilton Tokyo in Odaiba, then joined MUGEN, Inc. in 2018. He has been working at "Tempura Miyashiro" since May 2018, primarily responsible for tempura.

宮代　直亮Naoaki Miyashiro

Sushi Matsumoto 鮨まつもと Gion, Kyoto Sushi,Japanese / General / Sushi

松本　大典Daisuke Matsumoto

World renowned chef of traditional Tokyo-style Sushi in Kyoto.

He was born in 1974 in Kanagawa. He was raised being surrounded by seafood, as his father owned a local fish restaurant and one of his relatives also ran a sushi restaurant. That is why he also decided to be a sushi chef, and entered the field dreaming to be a skillful master. He had training at several restaurants including one owned by his relative, a renowned one in Ginza, and [Sushi Shimizu] in Shimbashi. He got independent in 2006, and looked for a place to open his own restaurant. He fell in love with the atmosphere of Gion in Kyoto, and decided to open a sushi restaurant there to spread Tokyo-style sushi in Kyoto. Now it is one of the most renowned sushi restaurant in Kyoto with many fans even abroad.

松本　大典Daisuke Matsumoto

#Nikutoieba Matsuda Nara Main Branch #肉といえば松田　奈良本店 Kashihara, Nara Creative,Sosaku (creative) / Sushi / Sukiyaki (hot pot stew) / Steak

増田　真志Shinji Masuda

Offering a variety of elaborate dishes prepared with local Nara ingredients.

Mr. Masuda was born in 1984 in Nara. He started his career as a chef when he was 23 years old. After honing his skills at several restaurants, including an Italian restaurant, he opened a steak restaurant in Nara at 31. He is fascinated by the splendor of the brand beef Yamato Beef, which Nara is proud of. Later, at a newly opened yakiniku (Japanese BBQ) restaurant, he learned to handle beef in general, including hormone (offal meat) and butchery. Then, as the culmination of his career, he opened #Nikutoieba Matsuda. It has been up to the present after the relocation and renewal in November 2022.

増田　真志Shinji Masuda

Sabatini di Firenze Tokyo Branch サバティーニ　ディ　フィレンツェ　東京店 Hibiya/Yurakucho, Tokyo Italian,Italian/French / Italian / Steak / Wine

BALDI VIRGIGLIOBaldi Virgiglio

Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.

Mr. Virgiglio was born in 1951 in Lucca, Tuscany, Italy, where the main restaurant is located. He specializes in Tuscan cuisine, which he has been familiar with since childhood. He has been studying since the age of 17 in Italy and France. He devoted himself to learning in Italy at "San Domenico Palace Hotel", "Harry's Bar", "AL SORRISO", and other such famous Michelin-starred restaurants. In 1981, he became a chef at Sabatini di Firenze Tokyo branch. He brings Japan the spirit of orthodox Italian cuisine that emphasize unique ingredients.

BALDI VIRGIGLIOBaldi Virgiglio

Hakata Motsunabe Yamanaka Ginza Branch 博多　もつ鍋　やま中　銀座店 Ginza, Tokyo Motsu Nabe (offal hotpot),Japanese / General / Nabe (hot pot) / Motsu Nabe (offal hot pot)

山中　幸一 Koichi Yamanaka

Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.

He was born in 1952 in Kanagawa. Began his career working at a restaurant in Okayama. At the same time, his brother, who was staying and working in Fukuoka under the influence of a friend from Fukuoka, founded Hakata Motsunabe Yamanaka in 1984. He was offered to help at the restaurant, which quickly became popular, and joined it in 1987. Since then, he has continued to work as a chef at the restaurant. As the executive chef of Hakata Motsunabe Yamanaka, he is still active on the front line.

山中　幸一 Koichi Yamanaka

Niku no Tajima Ogibashi Main Branch 肉の田じま　扇橋本店 Kiyosumi-Shirakawa, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

谷田川　良夫Yoshio Yatagawa

Mr. Yatagawa is the manager and head chef who has supported Niku no Tajima for many years with his confident judge of meat.

He was born in 1962 in Tokyo. In junior high school, he discovered the joy of cooking and entered the food industry. He has been working at Niku no Tajima for more than 40 years since he was a high school student and is now the manager and head chef of the restaurant. Of all the meats, it is especially difficult to judge the internal organs, but he found it enjoyable to identify good meat as he gained experience over the years. He is a chef who continues to hone his skills to provide his customers with the best meat in the best condition. His desire to serve high-quality meat is reflected in his cuisine.

谷田川　良夫Yoshio Yatagawa

Ginza Shinohara 銀座しのはら Ginza, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

篠原　武将Takemasa Shinohara

The Chef's Recommendations

A natural talent for cooking blossomed after becoming a chef by chance

Born in 1980 in Shiga Prefecture. As a student, he was a promising karate athlete and was being considered for admission to university by recommendation. However, seeking a different path, he declined university offers by saying that he was looking for a trade, and through this he became a chef. His natural talent for cooking blossomed as he developed his skills at [Sangencha], a well-known Kyoto kaiseki (traditional Japanese course cuisine) restaurant serving Kansai-style cuisine. At 26, he opened his own restaurant, [Shinohara] in Shiga Prefecture, which over the course of nine years became a popular and prominent establishment. In 2016, he tackled a new frontier by opening Ginza Shinohara.

篠原　武将Takemasa Shinohara

SUSHI SHIOGAMAKOU GINZA KIWAMI 鮨塩釜港銀座極 Ginza, Tokyo Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood

鈴木　嘉祐Yoshihiro Suzuki

Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.

He was born in 1982. He entered the world of sushi at the age of 16 and started his apprenticeship at 19 at KIYOTA, a famous sushi restaurant visited by many celebrities. After his training period, he met Mr. Kamada, a tuna professional. He joined Kaisenzushi Shiogamakou because he was fascinated by how Mr. Kamada worked and his deep knowledge. He has made sushi for many people in Shiogama. In February 2024, he was appointed Oyakata (head chef) of SUSHI SHIOGAMAKOU GINZA KIWAMI. With his passion for SHIOGAMAKOU, he brings smiles to visitors' faces with the knowledge and wealth of experience he has cultivated.

鈴木　嘉祐Yoshihiro Suzuki

XEX WEST XEX WEST Nishi-Umeda, Osaka Sushi,Japanese / Italian / Cocktail

佐々木　聖Akira Sasaki

Communication with guests is important.

Mr. Sasaki is particular about the beautiful presentation of his dishes and the special flavors unique to XEX. "I provide warm and friendly service and offer dishes tailored to the customer's needs, valuing conversation with the customer at the counter," he says. Many regular guests adore Mr. Sasaki and visit the restaurant several times a month.

佐々木　聖Akira Sasaki

Motsukou もつ幸 Kawabata/Gion, Fukuoka Motsu Nabe (offal hotpot),Japanese / Nabe (hot pot) / Motsu Nabe (offal hot pot)

松尾　一豪Kazuhide Matsuo

The Chef's Recommendations

Growing up in a hotpot restaurant as his playground, he has craftsmanship in his blood.

Mr. Matsuo was born in Fukuoka in 1976. He took over running his parents' restaurant [Motsukou], where he used to play as a child. He joined the family business after graduating from a university, with plans for taking over. Since then he runs the restaurant with his mother, preserving the taste of his predecessor's Offal Hotpot.

松尾　一豪Kazuhide Matsuo

Gendai Saryo Ginza Fugetsudo 現代茶寮　銀座風月堂 Ginza, Tokyo French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

槙　紫音Sion Maki

A French chef who cooks earnestly, preserving the old while continuing to evolve.

Mr. Maki was born in 1997 in Saga. He chose to become a chef because he loved creating and wanted consumers to see the process of creating dishes up close. While studying at a culinary school, he traveled to France to study French cuisine at local restaurants. After returning to Japan, he honed his skills at restaurants such as le sputnik in Roppongi and L'Ojier in Ginza. In September 2023, he took on the role of the only chef at Ginza Fugetsudo. While preserving the traditional flavors of French cuisine, he constantly seeks innovation.

槙　紫音Sion Maki

Restaurant ranking

Browsing history

Gion Vitra

Ms. Takigawa was fascinated by the delicate and deep flavors of gorgeous French cuisine.

illimité

Trained at a Michelin-starred restaurant, Mr. Nakagawa returned to his hometown, Fukuoka, fully prepared.

Hakodate Kaisenryori Kaikobo

Naturally entered the world of cooking after growing up watching his aunt and mother run the restaurant.

Piopiko

Fascinated by Mexico's unique flavor, Mr. Uekita deepened his cuisine exploration.

Kiyose Soba Kashiwaya

He was fascinated by the idea of working with Japanese cuisine

Kyougushi Rokuhara

Mr. Yamaguchi is the head chef who established his own unique style of Kushiage preparation with Japanese soup stock.

KABEAT

Offering culinary experience brought by up-and-coming chefs in a variety of genres.

Ginza Seikoan NIIGATA GRAND HOTEL

Mr. Sugiyama promotes the appeal of Niigata Prefecture's food, colored by ingredients nurtured in a rich natural environment.

Burisho

Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.

Tempura Miyashiro

Mr. Miyashiro is a Japanese chef who uses his expert skills to entice guests with crispy fried tempura.

Sushi Matsumoto

World renowned chef of traditional Tokyo-style Sushi in Kyoto.

#Nikutoieba Matsuda Nara Main Branch

Offering a variety of elaborate dishes prepared with local Nara ingredients.

Sabatini di Firenze Tokyo Branch

Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.

Hakata Motsunabe Yamanaka Ginza Branch

Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.

Niku no Tajima Ogibashi Main Branch

Mr. Yatagawa is the manager and head chef who has supported Niku no Tajima for many years with his confident judge of meat.

Ginza Shinohara

A natural talent for cooking blossomed after becoming a chef by chance

SUSHI SHIOGAMAKOU GINZA KIWAMI

Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.

XEX WEST

Communication with guests is important.

Motsukou

Growing up in a hotpot restaurant as his playground, he has craftsmanship in his blood.

Gendai Saryo Ginza Fugetsudo

A French chef who cooks earnestly, preserving the old while continuing to evolve.