1681 - 1700 of 1702 chefs
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Ohama
おおはま
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / General / Sake
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大濱 幸恵OOHAMA YUKIE
The Chef's Recommendations -
A career that granted her a chance to fulfill her dream of competing with culinary skills
She was born in Ehime prefecture and raised in Chiba prefecture. She majored in food science in college since she wanted to work in food production, but after graduation she went on to work as a civil servant for a period of time. However, she says that, "I wanted to be in a job that involved making food," so she devoted herself wholeheartedly to that dream when she turned 30. She studied Japanese cuisine at Ecole Tsuji Tokyo for a year, and after that she learned the basics of cooking at Matsushita in Waseda, and studied sake (Japanese rice wine) at Sasagin in Yoyogi-Uehara. She underwent further training at Ishii in Shimbashi, and then in 2010 she opened Ohama in Asagaya, which moved to Kamakura in 2014.
大濱 幸恵OOHAMA YUKIE
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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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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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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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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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Mutsukari
六雁
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Shojin Ryori (Buddhist cuisine)
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秋山 能久AKIYAMA YOSHIHISA
The Chef's Recommendations -
Our stoic chef incorporates his life philosophy into every dish
A native of Ibaraki Prefecture, he moved to Tokyo after graduating from high school. He studied culinary arts at Tokyo Liberal Arts College's Kappo Suzuki restaurant and honed his skills for ten years. Afterwards, he undertook a stint at the restaurant "Gesshinkyo" and learned about vegetarian cuisine. In 2005, he became Mutsukari's head chef.
秋山 能久AKIYAMA YOSHIHISA
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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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Trattoria Siciliana Don Ciccio
トラットリア シチリアーナ・ドンチッチョ
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Italian,Italian/French / Italian / Wine
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石川 勉ISHIKAWA TSUTOMU
The Chef's Recommendations -
His love of the film The Godfather brought him to Sicily
Tsutomu Ishikawa is a native of Iwate prefecture, born in 1961. After coming to Tokyo, he began down the path towards becoming a chef at the age of 19. Also a big fan of The Godfather, he headed to Palermo in Sicily. After that, he also spent 3 years training in Firenze and Bologna before returning to Japan. After working in restaurants such as Cucina Hirata and La Benzina, he became independent in 2000 at Trattoria da Tommasina. In 2006, that restaurant closed, and Chef Ishikawa opened Trattoria Siciliana Don Ciccio in the same year.
石川 勉ISHIKAWA TSUTOMU
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Kushikoma Main Store
串駒 本店
- Otsuka, Tokyo
- Izakaya (Japanese tavern),Taverns / Basashi (horse meat sashimi) / Nabe (hot pot) / Sake
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大林禎OBAYASHITEI
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An Encounter with the Master of a LongStanding Sake Shop, a Journey to Discover the Choicest Sake
Born in 1955 in Kumamoto prefecture. At the age of 18 he bought a one-way ticket to Tokyo and began his live-in training to be a chef. He opened "Kushikoma", which was originally just a normal izakaya (Japanese-style bar), at around 25 years of age. After that, he discovered a new-born love of sake (Japanese rice wine) upon meeting Mr. Mitsuhisa Kodama of the legendary "Koshuya" bar in Ikebukuro. The foundations were then laid for the present incarnation of "Kushikoma", which he realized through subsequent pilgrimages to breweries all over Japan to gather up the very best sake.
大林禎OBAYASHITEI
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Ankoya Takahashi
あんこう屋 高はし
- Harumi, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Ankou Nabe (monkfish hot pot)
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高橋 良和KATAHASHI YOSHIKAZU
The Chef's Recommendations -
His experiences working as a salaryman and at a famous tempura restaurant come to life now
He was born in 1972 in Tokyo. He was already part of a restaurant since birth, and was brought up in the environment of Tsukiji as his playground. After graduating from college, he experienced a stint as a salaryman, but he started down the culinary path so that he could carry on his family business. He trained for about three years at a famous tempura (deep-fried food) restaurant and learned the basics of Japanese cuisine. After that, he returned to the shop and has been managing "Ankoya Takahashi" under the guidance of his father until now.
高橋 良和KATAHASHI YOSHIKAZU
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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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Sushi Gion Matsudaya
寿し 祇園 松田屋
- Gion, Kyoto
- Sushi,Japanese / Sake / Sashimi (raw fish)/Seafood / Sushi
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松田 和憲MATSUDA KAZUNORI
The Chef's Recommendations -
Our chef has an excellent command of both traditional techniques and his own unique twists. Every piece of sushi is a little taste of heaven
He was born in 1964 in Shiga prefecture. His parents ran a sushi shop for over 40 years. Taken with the Edo-style techniques and flavors, he often visited Tokyo, and learned the skills of a number of famous restaurants, before fulfilling his desire to open his own restaurant in Gion in 2007. He preserves traditional techniques, letting his signature eggs sit overnight after frying them, and he uses his own tricks to perfect his pickles and boiled-down sake, offering the Matsudaya version of Edo-style sushi. His motto is "make the people of the world smile with sushi". He spent a year in New York and made the best of that experience, and is now a well-respected authority on how to serve foreign customers.
松田 和憲MATSUDA KAZUNORI
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Tonkatsu Muneta
とんかつ棟田
- Shimokitazawa, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet) / Beer / Highball
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棟田 良祐MUNETA RYOSUKE
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His specialties: pork cutlets and deepfrying both Western and Eastern
Born 1984 and coming from Tokyo, he's loved tonkatsu (deep-fried pork cutlets) from an early age. This love lead him to the world of cookery. He trained for six years at Tonkatsuden in Edogawa Ward, picking up the fundamentals. He persists in carefully selecting healthy, delicious, soft, grain-fed pork and gold medal-winning Koshihikari rice from Nita, Okuzumo, and Shimane. Serving up well-priced and filling portions of delicious food, he makes the joy of his customers the worth of his work.
棟田 良祐MUNETA RYOSUKE
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Saryo Takinoya
茶寮 瀧乃家
- Nakajima Park, Hokkaido
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)
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松林 康和MATSUBAYASHI YASUKAZU
The Chef's Recommendations -
A chef in continuous pursuit of the origin of Japanese cuisine.
He was born on March 13th, 1957 in Ashibetsu city. Raised under the wings of his working parents, he set his sights on the path of culinary arts and nature. While attending culinary school, he worked hard part-time at the ryokan (Japanese inn) that he was living in. He realised that the origin of the Japanese palate lay in Japanese cuisine and started work at a ryotei (traditional Japanese restaurant). Subsequently, he assumed the role of head chef at a ryokan in Sapporo. Since 2007, he has been displaying his cooking prowess as the head chef of Saryo Takinoya.
松林 康和MATSUBAYASHI YASUKAZU
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Izakaya Umaimon Shinjuku Kabuki-cho
居酒屋うまいもん 新宿歌舞伎町
- Shinjuku East Exit/Kabukicho, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake / General
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齋藤 博重Hiroshige Saito
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Warmly receiving customers with a smile at Umaimon
He was born and raised in Fukushima, but left for Tokyo to train at a Japanese restaurant for 15 years before coming back to Fukushima to open Izakaya Umaimon at age 33. However, for a short while he relocated to Osaka, due to his shop being within the evacuation zone after the Great East Japan Earthquake of 2011. After that, because of his deep familiarity with Tokyo, he decided to set up shop in one of the city's lively downtown shopping districts, and in April of 2012 he opened up Izakaya Umaimon in the Kabukicho district of Shinjuku.
齋藤 博重Hiroshige Saito
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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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Ginza Sushi Dokoro Shin
銀座 すし処 真
- Ginza, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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渡辺 真喜WATANABE MAKI
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He dreamed of becoming a sushi master in his school days and made it a reality.
He was born on June 12, 1969 in Saitama Prefecture. He joined Tsukiji Sushisei in 1989, where he spent 22 years gaining experience and perfecting his craft. Shunning the high-society exclusivity of many sushi restaurants, he envisioned a relaxed atmosphere where people could readily enjoy sushi and opened Ginza Sushi Dokoro Shin in September of 2010.
渡辺 真喜WATANABE MAKI
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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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Jumelles 29
Jumelles 29（ジュメルニジュウク）
- Shijokawaramachi/Teramachi, Kyoto
- French,Italian/French / General / French / Western Sosaku (creative cuisine)
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村上 章MURAKAMI AKIRA
The Chef's Recommendations -
Your delighted smiles over his cooking makes him happy
Born in 1972 in Okayama. He's loved to make and enjoy food ever since he was a child. When someone would smile with delight over his cooking it made him so happy that he decided to make it a career. After training at a number of hotel restaurants he was hired at the French restaurant Philippe Aubron where he worked for five years before moving to France. There he refined his culinary skills at restaurants like Moulin De Mougins in Cannes and Lyon. When he returned to Japan he worked for Italian BAL for a time before striking out on his own.
村上 章MURAKAMI AKIRA
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Ristorante Il Bambinaccio
リストランテ イル バンビナッチョ
- Nishi-Azabu, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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福田 憲一FUKUDAKENICHI
The Chef's Recommendations -
We preserve the goodness of the traditional Italian dishes you've always loved
After gaining experience in Italian restaurants in Tokyo and Sapporo, he traveled to Italy at the age of 23. He trained in a variety of kitchens all over Rome, did a stint as head chef at Ristorante da Ruka in Venice, and returned to Japan at 26.
福田 憲一FUKUDAKENICHI
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