1501 - 1520 of 1816 chefs
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Kanda Matsuya
神田まつや
- Kanda, Tokyo
- Soba (noodles),Japanese / General / Soba (noodles) / Sake
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小高 孝之ODAKA TAKAYUKI
The Chef's Recommendations -
Four generations of soba chefs from his family have run this restaurant.
Born in 1965, in Tokyo. By the time he was a junior high school student he had already decided to become a soba chef, and after graduating from college he started training at Kanda Matsuya. Along with his father, the other senior members of staff taught him soba making techniques and how the shop was run. It would take ten years of work before he was able to do everything. As a soba chef, and a man inheriting the restaurant from the generations before him, he has the flexibility to ensure that the traditional taste and style of Kanda Matsuya is maintained, while also looking towards new things.
小高 孝之ODAKA TAKAYUKI
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Shodai
初代
- Otaru/Yoichi/Shakotan, Hokkaido
- Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)
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高杉 和生TAKASUGI KAZUO
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Every day, our chefs continue to preserve our founder's unmistakeable flavor.
He was born in Hokkaido in 1980. Marrying young gave him the opportunity to be invited to enter the culinary world by the owner, who was a former acquaintance. Ever since, he has earnestly followed the ramen (Chinese noodle soup) tradition and strived to maintain the founder's unique taste. At the same time, he has also experimented with new flavors.
高杉 和生TAKASUGI KAZUO
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Sukiyaki Kappo Yoshizawa
すき焼 割烹 吉澤
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak
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光森 博基MITSUMORI HIROKI
The Chef's Recommendations -
Starting from his grandfather, he is a 3rd generation chef.
I was influenced by my father and grandfather, who were chefs, and I acquired a taste for fine food at a young age. This dyed-in-the-wool chef refined his skills and his taste at the luxurious restaurants in Akasaka, as well as private company clubs, turning his interest into a career.
光森 博基MITSUMORI HIROKI
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Teruzushi
照寿司
- Kitakyushu City, Fukuoka
- Sushi,Japanese / Sushi
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渡邉 貴義Takayoshi Watanabe
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He has transformed an ordinary old sushi shop in the town into a high-end one, popular among overseas guests.
He was born in 1977 in Fukuoka prefecture. He wanted to be a French chef when he was very young but entered the field of Japanese cuisine after graduating from a university. After three years of training, he joined [Teruzushi] run by his father to work as a sales staff, then became a chef of which they were shorthanded. In 2013, he became the third generation of [Teruzushi] and started its innovation. He upgraded the seafood quality and raised the prices. The restaurant became in a slump at first, but he did not change his beliefs and kept using the highest-grade ingredients, which has transformed this ordinary town sushi shop with more than 50 years of history, into a famous sushi restaurant even among guests from overseas.
渡邉 貴義Takayoshi Watanabe
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Ginza Ishizuka
銀座 いしづか
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Sake
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石塚 規ISHIJIKA TADASHI
The Chef's Recommendations -
Growing up watching his father and grandfather, who were both chefs, he naturally decided to enter the world of cooking.
Born March 23, 1976 in Tokyo, he grew up watching his father and grandfather, who were both chefs, and naturally became interested in cooking. Stepping without hesitation into the world of cuisine, he began his training at Kioicho's Fukudaya. He later deepened his knowledge at restaurants like Waketokuyama and Banrekiryukodo, making a heartfelt study of Japanese cuisine and was even reviewed in an international cooking magazine. In his 20th year as a chef, he opened [Ginza Ishizuka], where he can now be found.
石塚 規ISHIJIKA TADASHI
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MOELLEUSE
モワルーズ
- Azabu-Juban, Tokyo
- French,Italian/French / French / Wine
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田中 義和TANAKA YOSHIKAZU
The Chef's Recommendations -
With a respect to tradition, the chef cooks French dishes cheerfully
Born on November 16, 1976 in Kanazawa, the chef went to "Kanazawa New Grand Hotel" where he works for two years after graduating from a local culinary school. After working at several restaurants for three years in the city's outskirts, the chef goes to study in France. In France, the chef works in Paris, Bordeaux and five to six other places for three and a half years. Before coming back to Japan, he spends half a year in England. Back in Japan, the chef works at various French restaurants and bakeries before moving to Tokyo where he starts working as head chef in a number of restaurants. In 2010, he opened his own restaurant, "MOELLEUSE."
田中 義和TANAKA YOSHIKAZU
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Hishinuma - Japanese cuisine
日本料理 菱沼
- Roppongi, Tokyo
- Kaiseki (course menu),Japanese / Suppon (soft-shelled turtle) / Wine / Fugu (blowfish)
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菱沼 孝之HISHINUMA TAKAYUKI
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30 years after opening his restaurant, he opens up the world of Japanese cuisine with his own unique sensibility
Born in Kawagoe, Saitama in 1956, he was charmed by the way Japanese cuisine reflects the seasons, which inspired him to pursue becoming a chef. After graduating from the Kagawa College of Culinary and Confectionary Arts, he trained at a number of Japanese restaurants in Tokyo, such as Tsurunoya in Ginza, and then went on to open Nihon ryori Hishinuma in Mita, Minato in 1985. Then in 2005, he moved to Roppongi, Minato. Over the course of 20 years, he has proposed new ways to pair wine as well as rice to suitable dishes, and continues to do so now. He has obtained stars for 8 consecutive years ever since the Michelin Guide to Tokyo was launched. Also, he is passionate about having a good diet, and is active in publishing books and delivering talks as well.
菱沼 孝之HISHINUMA TAKAYUKI
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Shunsai Izakaya Furuichi Tsubogin
旬彩居酒屋 古市 つぼ銀
- Ise, Mie
- Izakaya (Japanese tavern),Taverns / Duck / Sashimi (raw fish)/Seafood / Suppon (soft-shelled turtle)
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伊藤 剛ITO TSUYOSHI
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His dream is to open an izakaya of his own one day
He was born in Mie Prefecture on September 1st, 1984. He started working at restaurants in his teens, and gained experience as the manager of bars in Tokyo and Tohoku. In 2012, he returned to his hometown, Ise City, to become the chef of Shunsai Izakaya Furuichi Tsubogin. Making use of his experiences working in restaurants where sake played a central role, he is particular about serving high quality food which goes well with his carefully chosen sake. He devotes himself to his work every day so as to satisfy his customers.
伊藤 剛ITO TSUYOSHI
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Sky View candle
スカイビュー キャンドル
- Matsue Station, Shimane
- General,Western / General / Cake / Steak
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柴山 明久SHIBAYAMA AKIHISA
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To be a chef who pursue the taste of local ingredients
He was born in Matsue City, Shimane Prefecture, on August 12, 1958. He has been interested in food since his childhood. After graduating from a high school, he entered a vocational school for becoming a licensed cook. With experience in different styles of business and an inherent flair, he always works on cooking humbly.
柴山 明久SHIBAYAMA AKIHISA
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Roppakuya KADO
Roppakuya KADO
- Shijo Karasuma/Karasuma Oike, Kyoto
- Izakaya (Japanese tavern),Taverns / General / General / Wine
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山口 将吾YAMAGUCHI SHOGO
The Chef's Recommendations -
After seeing the smiles of people leaving restaurants, he set out to become a chef.
Now, as he is in a position to provide customers with food, he feels it's all worth it when he hears customers exclaiming that the food is delicious.
山口 将吾YAMAGUCHI SHOGO
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Restaurant & Bar Magnolia
Restaurant＆Bar Magnolia
- Hiranuma, Kanagawa
- Italian,Italian/French / Italian / French / Wine
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桑本 倫之KUWAMOTO TOMOYUKI
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Refusing to be tied down by one type of cuisine, we think you'll find the drink pairings at Magnolia superb
Our chef's main training was in Italian cuisine, but he has borrowed a little bit of everything to put together dishes for Magnolia, where we serve meals inspired by cookery from all over the West. His customers' smiles and compliments fuel his passion for the art.
桑本 倫之KUWAMOTO TOMOYUKI
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Fujimura
藤むら
- Fukushima Station, Fukushima
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Kamameshi (rice cooked in an iron pot) / Local Sake
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矢吹 光央YABUKI MITSUO
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Our chef wanted to understand the complex flavors of sake
Born in 1978 in Fukushima Prefecture. He works as chef at the restaurant Kamameshi Fujimura, run by his father. Three years ago he and his wife acquired formal certification as sake tasting experts, and they've been visiting sake breweries ever since, selecting the most delicious offerings for tasting at their restaurant.
矢吹 光央YABUKI MITSUO
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CANOVIANO ANNEX
CANOVIANO ANNEX（カノビアーノアネックス）
- Esaka, Osaka
- Italian,Italian/French / Italian / Wine / Black Tea
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石原 太郎ISHIHARA TARO
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His dream to become a chef came true. Now he makes passionate Italian cuisine in a brand new style
He was born in 1979 in Okayama prefecture. He often went out to eat with his parents as a child, and soon he secretly longed to become a chef in the future. That dream come true, when after graduating from the Hattori School of Nutrition at the age of 18, he honed his cooking skills in Tokyo at Italian restaurants and French restaurants in hotels. After that he encountered "Canoviano", and Chef Uetake at our main store in Daikanyama took him under his wing. Still greatly influenced by Chef Uetake, our chef makes every effort to produce many dishes that show the true worth of Italian cooking.
石原 太郎ISHIHARA TARO
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Fujiya Kyoshoku
ふじや京色
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / Kyoto Cuisine / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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藤原 崇史FUJIWARA TAKASHI
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The parttime job that he had at an izakaya when he was a high school student inspired him to become a chef.
The reason why he decided to get a part-time job in an izakaya (Japanese pub restaurant) was that he wanted to eat the free food. It may not have been the most romantic reason, but this is what led to his career in the restaurant business. Through his part-time job he learned how much fun cooking was, and decided to attend catering college. At college he met fellow students who would play an important part in shaping his future career. After graduating, he spent time working in three different Japanese restaurants. After working for ten years, he and his friends from college opened "Jounetsu Shokusai Kyoshoku". Later, in 2014, they opened "Fujiya Kyoshoku".
藤原 崇史FUJIWARA TAKASHI
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La Sette
La sette
- Tokaichi/Funairi/Yoshojima, Hiroshima
- Italian,Italian/French / Italian / Pasta / Gelato
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北村 英紀KITAMURA HIDENORI
The Chef's Recommendations -
Serious about his ingredients and his cooking methods, he pursues authentic Italian cuisine
1997 - Worked as head chef at Sunroute Hiroshima Hotels' Trattoria Viale March 2003 - Attended the government-certified ICIF School of Culinary Arts in Italy's Piedmont region (graduated the same year) June 2000 - Worked for Ristorante Castello in Verduno, Piedmont region before returning to Japan October 2004 - Opened Italian restaurant "La Sette" in Hirose Kitamachi March 2009 - Opened the second "La Sette" restaurant on the 9th floor of the Fukuya Hatchobori Main Store where he works now
北村 英紀KITAMURA HIDENORI
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Yasai Restaurant Saito
野菜レストランさいとう
- Shin-Yokohama, Kanagawa
- French,Italian/French / French / Bread / Wine
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斉藤 良治SAITO YOSHIHARU
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He switched careers from business to culinary arts.
He was born in Yokohama in 1968. He worked for a publishing company for ten years before stress took a great toll on his health and he learned the importance of eating right. From that time onward, at the age of 34, he aspired to become a chef and went to culinary school. After that, he gained experience at the French restaurant Elise Hikari, and in 2005 opened this restaurant as the sole proprietor.
斉藤 良治SAITO YOSHIHARU
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Haru Dining
HARU DINING
- Kayabacho, Tokyo
- Italian,Italian/French / Teppanyaki (iron griddle grilling) / French / Italian
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坊坂 康治BOSAKA YASUHARU
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The pleasure I felt when someone appreciated my cooking became the reason.
I have loved cooking from the start, said the chef. He started focusing on cooking and trained at the restaurant in the Palace Hotel. After that he retained his training in various genres at various places. At present, his culinary skill combines French and Italian cuisine.
坊坂 康治BOSAKA YASUHARU
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Rihga Royal Gran Okinawa Dining 19
リーガロイヤルグラン沖縄 Dining 19 (ナインティーン)
- Okinawa Prefectural Office, Okinawa
- General,Western / General
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城間 功Isamu Shiroma
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Helping his mother motivated him to become a chef
He got interested in cooking when he was helping his mother in the kitchen. Since then he had always wanted to be a chef, so he enrolled Ryukyu Culinary Institute to acquire special knowledges. He began to work at an old-established hotel in Okinawa, where he improved his cuilnary skills in western-style banquet dishes. When the hotel group opened a new hotel, he helped them out with his experienced skills, and they still ask him to cover peak periods often. Plenty of other chefs inspired his culinary creativity. The original multi-course chef's choice meals has gained a high reputation. He was appointed as the executive chef of Rihga Royal Gran Okinawa in May 2017.
城間 功Isamu Shiroma
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Sumiyaki Ishokutei Nagomiya
炭焼居食亭 和や
- Kokura, Fukuoka
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / General / Nabe (hot pot)
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橋本 淳HASHIMOTO JUN
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Sumiyaki resulting from the long pursuit of the most delicious cooking method.
Born March 23, 1972, in Fukuoka. Throughout ten years, the owner accumulated his experience from many izakayas. After researching ways to create delicious food, the owner came up with sumiyaki that preserves the original taste of the ingredients. With the realization of his dreams, he is now opening Sumiyaki Ishokutei Nagomiya
橋本 淳HASHIMOTO JUN
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Wine Izakaya Charbon
ワイン居酒屋シャルボン
- Namikidori/Fukuromachi/Nakamachi, Hiroshima
- Italian,Italian/French / Italian / Wine
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中野 正敏NAKANO MASATOSHI
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A chef who delights his customers with his food, and has them coming back for more.
The sense of joy he received from making people happy with his dishes got him interested in cooking professionally. He then built up experience in catering and French cooking while working at a hotel. Presently, he shows off his culinary skills as a chef at Wine Izakaya Charbon.
中野 正敏NAKANO MASATOSHI
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