1501 - 1520 of 1813 chefs
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Sazenka
茶禅華
- Hiroo, Tokyo
- Chinese,Chinese / General
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川田 智也Tomoya Kawada
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He would like to express the wealth of Japan using Chinese techniques
He was born in 1982 in Tochigi. Ever since he can remember, he liked Sichuan cuisine such as tantanmen, mapo tofu and bon bon chicken, and he wrote "I will become a professional chef" in the yearbook of his kindergarten. He started working part-time at [Azabu Choko] in 2000 and became a full-time staff in 2002. He polished his skills for 10 years there. Then he started working for [Nihonryori RyuGin] to learn techniques to make the most out of Japanese ingredients. He participated setting up the Taiwan branch [Shoun RyuGin] as well. After coming back to Japan, he opened [Sazenka] in February 2017 after a preparatory period.
川田 智也Tomoya Kawada
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Tempura Fukamachi
てんぷら深町
- Kyobashi, Tokyo
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl) / Sake
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深町 一真KAZUMA FUKAMACHI
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Our food is imbued with the seasons. Second generation tempura speciality restaurant.
He was born in Tokyo in 1978. Since he was small he grew up watching his father’s back who was a chef. It was natural for him to have the dream to be a chef. After graduating from culinary school in Shinjuku, he spent 4 years training in Miyuki Koshikishima, and then he entered [Tempura Fukamachi] when his father opened the restaurant. He tries to choose the seasonal vegetables to express each season. he is also in charge of preparing the pickled vegetables we receive from 'HILLTOP HOTEL'.
深町 一真KAZUMA FUKAMACHI
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Okonomiyaki Kiji Shinagawa
お好み焼 きじ 品川店
- Shinagawa, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Beer
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中川 恵理NAKAGAWA ERI
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After came back to Japan, he was impressed with the depth of "Okonomiyaki" that is specialty of his home town.
He was born in Neyagawa, Osaka in 1982. He decided to become a chef after he came back to Japan from a working holiday in New Zealand. His mentor at the place he used to work part-time suggested, "Why don't you open a restaurant in Tokyo?" and he joined the restaurant "Okonomiyaki Kiji Marunouchi" as he felt like having a look around Tokyo for a while. At the same restaurant, he was impressed how deep and interesting making okonomiyaki (Japanese-style pancake) was, as he always thought of it only "Osakan home cooking", and devoted himself to okonomiyaki. He become the restaurant manager of "Okonomiyaki Kiji Shinagawa" when it opened in 2010.
中川 恵理NAKAGAWA ERI
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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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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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Dining Bar Hiro
ダイニングバー ひろ
- Shimbashi/Shiodome, Tokyo
- Dining Bar,Dining bar / General / French / Italian
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伊藤 広文ITO HIROBUMI
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Our belief is in seeking out the finest ingredients and creating the perfect recipe.
He was born in 1966, in Tokyo's Shinbashi district. His motive to start this career was "because I love to eat, and I want to eat delicious foods." After training in various restaurants in Tokyo, he opened Dining Bar Hiro in 2005. Most of all, he enjoys the customers' joy when he takes each day's delicious ingredients and prepares them in the way his guests desire. At this restaurant, we have taken many photographs of our specialities, expressing the sense of skill on each plate.
伊藤 広文ITO HIROBUMI
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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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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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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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Wine & Food Argento
WINE＆FOOD ARGENTO
- Kokubuncho/Ichibancho, Miyagi
- Italian,Italian/French / Italian / Pasta / Wine
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大野 修ONO OSAMU
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Introduced to the world of Italian cuisine through a part-time job during his time in university.
While in university, he worked part-time serving customers at a local famous Italian restaurant. There he learned the depth and charm of Italian cuisine, which is said to be the model for French cuisine, and he decided to work at the restaurant full-time. Since then, he has gained experience at several other Italian restaurants, and he is currently running Wine and Food Argento as manager and chef.
大野 修ONO OSAMU
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Wine no Ie Budotei
ワインの家 ぶどう亭
- Shin-Sakae/Higashisakura/Izumi, Aichi
- French,Italian/French / General / French / European
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塚本 将喜TSUKAMOTO MASAKI
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This chef/owner, himself having been captivated by wine, aims to share its beauty.
He was born on December 1956, in Saga Prefecture. Being a fan of wine, he has worked as a sommelier in a French restaurant. Making the most out of his experiences as a sommelier, he opened a "restaurant to offer food that goes with wine". He has a stock of wines, mainly from France, chosen by himself that he can recommend to customers.
塚本 将喜TSUKAMOTO MASAKI
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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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Trattoria 522
TRATTORIA 522
- Yoyogi-Uehara, Tokyo
- Italian,Italian/French / Italian / Wine
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清水 真樹SHIMIZU MASAKI
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Wanting to become an artisan from a young age, he has taken his place in the world of cuisine
He pursued the world of cuisine because he loved eating as a child and had dreamed of being an artisan ever since he was young. He also gained a strong interest in cooking through his mother who was a very good cook. He opened his own restaurant in 2000 after training at Chinzanso and the restaurant Rezzo in Kyodo. He continues to provide fastidiously prepared cuisine with choice ingredients; yet, you can still visit Trattoria 522 as an everyday restaurant.
清水 真樹SHIMIZU MASAKI
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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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Korean Imperial-style Restaurant Youngdong
韓国宮廷料理 ヨンドン
- Fujisawa, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Korean / Horumon (offal meat) / Yakiniku (grilled meat)
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遠藤 恵介ENDO KEISUKE
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An eye for freshness, a reputation for culinary excellence.
He was born in Kanagawa Prefecture in 1987. While going to high school, he began work at Korean Imperial-style Restaurant Youngdong. Hard working and studious, he became head chef in his twenties. From eleven years of experience with meat he has earned a peerless reputation for his eye for freshness and devotion to culinary excellence.
遠藤 恵介ENDO KEISUKE
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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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Ristorante RinascereDojima
Ristorante RinascereDojima（リナッシェレドウジマ）
- Kita-Shinchi, Osaka
- Italian,Italian/French / Italian / Pasta / Wine
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片山 裕貴KATAYAMA YUKI
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Reputation built on our unique Italian taste with the spirit of France
Born in Osaka, 1984. Main chef of [Ristorante RinascereDojima]. Admiring his father who was a French chef, he followed him into the culinary world. He worked at the Rihga Royal Hotel Osaka and honed his skills in their dining cafe and French restaurant, as well as in event planning. Currently he is creating unique dishes with knowledge imparted from his Italian cuisine predecessor, and adding a touch of his specialty French method and inspiration, which has earned him a high reputation.
片山 裕貴KATAYAMA YUKI
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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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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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