1681 - 1700 of 1726 chefs
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Mardi Gras
マルディグラ
- Shimbashi/Shiodome, Tokyo
- French,Italian/French / French / Wine
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和知 徹UCHI TOORU
The Chef's Recommendations -
Experiences in France serving as a source of encouragement for his present self
He was born in Awaji Island in Hyogo prefecture in 1967. After graduating from high school, he enrolled into Tsuji Culinary Institute. He spent half of the following year studying at a French school, and the remaining half of the year working at a restaurant with one Michelin star in Burgundy. After returning to Japan, he entered "Restaurant Hiramatsu", and studied at its Paris restaurant with one Michelin star during his time there. After returning to Japan, he took on the role as the head chef of "Apollinaire", a restaurant affiliated to Hiramatsu. After leaving the restaurant, he became the head chef of "Grape Gumbo" in Ginza in 1998, and worked there for three years. He set out on his own to open his own shop in 2001.
和知 徹UCHI TOORU
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Libertin
Libertin
- Shibuya East Exit/Miyamasuzaka, Tokyo
- French,Italian/French / French / Wine
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紫藤 喜則SHITO YOSHINORI
The Chef's Recommendations -
His feelings toward cuisine changing from an encounter with natural wines
Born 1975 and coming from Saitama, he began on the road of the chef at 24 and that of French cuisine at 28. Coming in contact with the charms of vin naturel at Le Cabaret in Yoyogi-Uehara, he found himself committed to natural wines. After training further at restaurants like the famed L'amitie in Takadanobaba, he opened Libertin in 2011. With the development of his career as chef and his knowledge of light natural wines, his feelings of something not additive but subtractive grow stronger, and his cookery transforms further into a simpler cuisine that better brings out the life of the ingredients.
紫藤 喜則SHITO YOSHINORI
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Kakiya
牡蠣屋
- Miyajima, Hiroshima
- Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / Oyster
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林 祐司HAYASHI YUJI
The Chef's Recommendations -
I proceeded to this path wishing to experience the family business, Oysterbar.
He was born on April 14th, 1958, in Miyajima, Hiroshima. His parents ran an oyster bar, and since childhood he has been familiar with the world of food. Gradually he began to wish to be a cook and started to train in the culinary arts. For a long time he worked as an oyster chef, and now he runs "Kakiya". Every day, he grills oysters in the restaurant and his skillful manipulation gathers favorable responses not only from local regular customers, but also from tourists who come from far away.
林 祐司HAYASHI YUJI
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Ahill Ginza
ahill 銀座
- Ginza, Tokyo
- French,Italian/French / French / Western Teppanyaki (iron griddle grilling) / Hamburger Steak
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山中 昌昭YAMANAKA MASAAKI
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A dynamic expression of delicate French cooking with teppanyaki (Japanese hot plate) style cooking.
Born in 1979 in Osaka. While working part-time and chasing his dreams, he learned cooking by watching others and using the ingredients in his house. He would then share this cooking with his friends, and it was their positive reaction that led to him deciding upon a career in cooking. After working for eight years in an Italian restaurant, he started working at Ahill through the introduction of an acquaintance. He currently works as the head chef, using the dynamic teppanyaki style to produce delicate French food.
山中 昌昭YAMANAKA MASAAKI
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Ostu
オストゥ（Ostu）
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Italian,Italian/French / Italian / Wine
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宮根 正人MIYANE MASATO
The Chef's Recommendations -
An unexpected 5 years in Piedmont guided him for the future
He was born in Saitama prefecture in 1974. After graduating from culinary school, he devoted himself to training at various Italian restaurants in Tokyo, such as the famous "Antonio," and then went to Italy. Most of his time there was spent in Barolo, Piedmont, at the restaurant "Locanda nel Borgo Antico" After returning to Japan, he opened "Ostu."
宮根 正人MIYANE MASATO
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Gion Nishikawa
祇園 にしかわ
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Sake
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西川 正芳NISHIKAWA MASAYOSHI
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Our spirited chef started with a yearning for beautiful, delicious food
He was born in 1975 in Muromachi, Kyoto. His grandfather was a craftsman who painted ceramics in the Yuzen style, and he says, "He'd often take me to restaurants and art galleries when I was young." Having been raised around so many beautiful and delicious things, he longed to become a chef of Kyoto-style cuisine, and after graduating from high school, he headed down that path. He trained at famous restaurants like "Gion Sasaki", worked as head chef of "Warabi no Sato", and in 2008 opened "Gion Nishikawa". His motto is to be open and welcoming, and he serves his guests with a friendy smile and candid voice.
西川 正芳NISHIKAWA MASAYOSHI
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Uokin Main Store
魚金本店
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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郡司 健GUNJI TAKESHI
The Chef's Recommendations -
He has the qualification of a sake advisor and play an important role for serving excellent foods and drinks at the main store.
He was born in 1984 in Tochigi Prefecture. He worked part-time at Sumiyaki Noteri in Ikenoue, Tokyo, highly evaluated by celebrities as a superb restaurant for delicious yakitori. There he discovered the fun of cooking and entered the world of cuisine. Thereafter, he gained experience at an izakaya (pub) in Shibuya and finally joined Uokin Co., Ltd. First he worked at Uokin Store No.2 and now is responsible for the kitchen at the Uokin Main Store. He gained the qualification of sake advisor in 2010.
郡司 健GUNJI TAKESHI
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Teppan Steak Pur
鉄板ステーキ ピュール
- Minamimorimachi, Osaka
- Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)
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中村 武実NAKAMURA TAKEMI
The Chef's Recommendations -
Watching Teikoku Hotel's head chef Nobuo Murakami cook on television moved me
Born in 1959 in Taima City, Nagasaki. His mother's dishes always used fresh, local vegetables and fish, highlighting those ingredients but having flavors that you never tired of and that got him to understand the complexities of cooking. After graduating high school, he trained at hotels and restaurants, and worked as head teppanyaki grill chef at the Hilton International, Moriguchi Prince Hotel, and the Hyatt Regency Osaka. In 1996, he was hired on as both head chef and manager of Teikoku Hotel Osaka Kamon. In 2012, he opened Teppan Steak Pur.
中村 武実NAKAMURA TAKEMI
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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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Sushi Saiko
鮨 西光
- Susukino, Hokkaido
- Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers)
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西牧 光浩NISHIMAKI MITSUHIRO
The Chef's Recommendations -
Staying true to his own style
Please feel free to talk to me during your visit.
西牧 光浩NISHIMAKI MITSUHIRO
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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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Ginza Ibuki
ぎんざ一二岐
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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吉澤 定久YOSHIZAWA SADAHISA
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A cornerstone of eight years of training in Kyoto
Sadahisa Yoshizawa was born in Tochigi Prefecture in 1977. At 19 years old, he set his sights on becoming a chef, and stepped into the world of Japanese cuisine. He devoted himself to training at three restaurants over eight years in Kyoto, and then passed through three more Japanese restaurants after returning to Tokyo. He opened Ginza Ibuki in August 2010. The restaurant has received stars from the Tokyo Michelin Guide three years in a row.
吉澤 定久YOSHIZAWA SADAHISA
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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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Tenshige
天茂
- Akasaka, Tokyo
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)
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高畑 粧由里TAKABATAKE SAYURI
The Chef's Recommendations -
She works to preserve the flavors of Tenshige
Born in 1964, a Tokyo native. She was working as a teacher at a combined middle and high school when at the age of 30 her father and predecessor, Tomio Kurashige, fell ill, and started helping him out in the evenings with the frying at Tenshige. After that, she resigned from the school in order to succeed her father, and began to study cooking in earnest. Roughly two and a half years later, under the careful guidance of her father, she became the head chef here at the age of 33.
高畑 粧由里TAKABATAKE SAYURI
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Sushiya Ono
鮨屋 小野
- Ebisu, Tokyo
- Sushi,Japanese / General / Sushi
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小野 淳平ONO JUMPEI
The Chef's Recommendations -
The ultimate sushi that makes everybody happy
Originally from Gunma Prefecture. While still in his home town, he became intrigued with the sushi world. He trained at a sushi restaurant in Tokyo for 15 years. In 2007, he opened Sushi Ono in Ebisu. He is increasingly energetic and active, opening his second restaurant, Sushi Hayakawa, in May, 2013.
小野 淳平ONO JUMPEI
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Sushiya-no Uokin Ebisu Branch
鮨屋のうおきん 恵比寿店
- Ebisu, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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山本 徹YAMAMOTO TORU
The Chef's Recommendations -
He is the chief chef who plays an important role to support the kitchen at the Ebisu branch that can develop the potential of Uokin group.
He was born in 1965 in Yokohama City, Kanagawa Prefecture. He was influenced by cooking programs on TV and naturally became enchanted with cooking. At 15, he joined a Japanese restaurant in Tokyo and learned the basics of Japanese cuisine intensively for six years. Thereafter, he gained experience at a restaurant featuring Kushiyaki (spit-grilled dishes) and large plates and at a Japanese restaurant in Ebisu. Finally he joined Uokin Co., Ltd. in 2008. He refined his skills at the main store of the Uokin group and finally assumed position of chief chef at Sushiya-no Uokin Ebisu Branch.
山本 徹YAMAMOTO TORU
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Shibusan Uokin
渋三 魚金
- Shibuya South Exit, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood
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長島 志郎NAGASHIMA SHIRO
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His motto is to make preparations perfectly and serve dishes to customers at their best condition.
He was born in 1977 in Tokyo. When he was working part-time at a restaurant in his high school days, he discovered the joy of restaurant business. After experiencing various jobs, he made up his mind to become a chef at the age of 27. He found a job at a famous izakaya (restaurant pub) and learned the basics of cooking skills thoroughly. Then he joined Uokin at 30. After working at Gotanda and Shimbashi branches, he transferred to Shibusan Uokin in 2012. Now he is the chief chef there. As a professional, he is enchanted by the fact that he can handle a lot of fresh ingredients from the Tsukiji market.
長島 志郎NAGASHIMA SHIRO
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Sushiya no Yamada
すし屋のやま田
- Susukino, Hokkaido
- Sushi,Japanese / Sushi / Donburi (rice bowl) / Local Sake
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山田 弘YAMADA HIROSHI
The Chef's Recommendations -
If I were to have a restaurant I'd have a sushi restaurant
Always in love with sushi, the owner desired to have a sushi restaurant of his own. His dream came true at age 30, setting up his own restaurant after going through much painful training. Bringing in fresh ingredients from fatty tuna from Shakotan, Hokkaido, to conger eel from Uchiurawan, the chef is especially picky when it comes to choosing ingredients, going as far as Kyushu depending on the ingredients.
山田 弘YAMADA HIROSHI
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Ristorante Honda
リストランテ ホンダ
- Gaienmae/Aoyama-Itchome, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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本多 哲也HONDA TETSUYA
The Chef's Recommendations -
Using Italian cooking methods, seasoned with the elements of Japanese and French culinary style, our chef makes uniquely original dishes
Born in 1968 in Odawara, Kanagawa Prefecture. After graduating from the Tokyo School of Culinary Arts, he built up his cooking experience at restaurants like Ristorante Tullio before travelling to France and Italy in 1997. After training at a number of fine establishments, like the three Michelin Star Antica Osteria del Ponte, he returned to Japan in 1999. He work as the assistant head chef at Ristorante Alporto, then he opened Ristorante Honda in 2004.
本多 哲也HONDA TETSUYA
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Akasaka Kitafuku
赤坂きた福
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / Crab / Kyoto Cuisine / Wine
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川崎真人KAWASAKI MASATO
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A Chef Who Handles Various Delicacies Such as Live Crab, Blowfish, and Chinese Softshell Turtle
Chef Kawasaki was born on January 24th, 1982 and is from Hokkaido. He studyied about store designs in high school, and wanting to eventually own his own store, he decided to become a chef. After graduating, he moved to Tokyo, where he first trained for five years at "Tsunahachi". With a desire to gain further experience, he trained for another five years at "Kyofuji". He then gained further experience at "Japanese Restaurant Ono Ginza" and a number of other stores with a desire to learn about wines. At its opening in November 2012, he entered "Akasaka Kitafuku", where he continues to work today.
川崎真人KAWASAKI MASATO
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