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1721 - 1740 of 1837 chefs

Tante Grazie

Tante Grazie(タンテグラッツィエ)

  • Ikebukuro West Exit, Tokyo
  • Italian,Italian/French / Italian / Pizza / Wine

簾内 成良MISUCHI NARUYOSHI

The Chef's Recommendations

With a desire to let everyone know the magnificence of Italian cuisine

Born in Tokyo, 1968. Dut to his love of pasta, he worked toward becoming an Italian chef after graduating culinary school. After training at Tokyo's [Ristorante Carmine], he traveled to South Italy. He further improved his skills at Sicilia's famous [Ristorante Unico], and was appointed as chef at [Tante Grazie] after returning to Japan. He explains that he gets hints of inspiration for his creations by communicating with his customers.

簾内 成良MISUCHI NARUYOSHI

R&B

R&B

  • Kannai/Bashamichi, Kanagawa
  • Izakaya (Japanese tavern),Taverns / Tsukemen (noodles served separately from dip soup) / Shio Ramen (salt-flavored ramen) / Shoyu Ramen (soy sauce ramen)

菅野 加奈子SUGANO KANAKO

The Chef's Recommendations

Influenced by my parents who are good cooks, I naturally chose a culinary career.

Both of her parents like cooking. Watching her parents enjoy cooking, she came to think of cooking as a fun activity and naturally aimed to be a cook. After training herself by working at a private restaurant of creative cuisine, she is now using her experienced skills at [R&B.]

菅野 加奈子SUGANO KANAKO

RISTORANTE Misato

RISTORANTE美郷

  • Shichijo/Tambaguchi, Kyoto
  • Italian,Italian/French / Italian / Pasta / Wine

毛利 亮MORI RYO

The Chef's Recommendations

A chef who is constantly thinking up new menus in which the flavors of the drinks and the food complement each other

Born in 1965 in Oita Prefecture, graduated from Tsuji Japanese Culinary Arts College. After gaining experience in Kyoto and Osaka he went independent, starting his own restaurant in Kyoto. In 2006 fate brought him to "Ristorante Misato", where he shows off his skills daily as the lead chef.

毛利 亮MORI RYO

Yakiniku Restaurant Konandai Kannaien

焼肉レストラン港南台関内苑

  • Konandai/Yokodai, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Horumon (offal meat)

藤本FUJIMOTO

He started in the world of yakiniku (grilled meat) through a meeting with a friend

Chef Fujimoto, from Yokohama City, is a long serving veteran-this year is his 37th. He found employment in the yakiniku business partially through the invitation of a friend. He has devoted himself to this business ever since. Although he temporarily left Yakiniku Restaurant Konandai Kannaien, this year will mark about 13 years since his return. With yakiniku, it is hard to choose ingredients because the taste of the ingredients directly comes through. Also, everyone has different preferences, so it is extremely difficult to flavor things that suit everyone. Successfully facing this difficulty, he is building a thriving restaurant.

藤本FUJIMOTO

Q Ebisu

Q 恵比寿店(キュー)

  • Ebisu, Tokyo
  • Italian,Italian/French / Wine / Italian / Spanish

柳原 勇太YANAGIHARA YUTA

Our chef turned his passion for cooking into a career, and has experience in a wine variety of cuisines

He entered the world of the culinary arts out of a love of cooking. He learned the basic principles of cuisine at a Japanese-style restaurant. After that he strived to improve his skills, taking up a position at a cake shop making desserts. Today his specialty is creative dishes that cross the boundaries of different culinary styles.

柳原 勇太YANAGIHARA YUTA

Kishikawa

きし川

  • Kokura, Fukuoka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

村上翔太MURAKAMISHOTA

It's been my dream to be a chef ever since I was little.

Born in Kanagawa Prefecture in 1986. I've loved cooking ever since I was little and have always had the dream of becoming a chef. Be it a la carte dishes or main dishes, I spare no effort in making each and every dish.

村上翔太MURAKAMISHOTA

UNIQUE

UNIQUE

  • Kitahama, Osaka
  • French,Italian/French / General / French / Wine

中山 大輔NAKAYAMA DAISUKE

He was drawn to the charms of French cooking, and his experience in famous restaurants has made him a powerful chef.

He was born in 1975 in Osaka. Although he went to a technical high school, he decided to pursue cooking-in both cases, because he enjoys making things. While learning the basics of service at a hotel, he studied cooking as hard as he could, aiming for places like the Riga Royal Hotel, and he got his dream assignment at the Restaurant Chambord, a famous restaurant known for tradition and formality. He had always hoped to become a French chef, and he fell in love with French food even more in that position, where he spent quality time working under a head chef he greatly admired. He has continued to achieve great things and gain experience since then.

中山 大輔NAKAYAMA DAISUKE

Brasserie Rakuya

ブラッスリー 楽や

  • Takikawa/Fukagawa/Sunagawa, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Chicken / Japanese Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood

川野名 順KAWANONA JUN

From being raised by a fishmonger, to creating a place to eat delicious fish.

Kawanona was born in Takikawa, Hokkaido in 1969. His family home was a fish shop, so he has a long history of handling fish. At the age of thirty he started training at a Japanese restaurant in Sapporo. However, he had already decided on what he wanted to do, so three years later he opened the current restaurant, which takes the form of an extension on his family home. Everyday he spiritedly wields his knife, hoping to make this restaurant a place where food lovers gather.

川野名 順KAWANONA JUN

Obanzai Sengyo Hachiya

おばんざい鮮魚鉢屋

  • Meito-ku/Fujigaoka, Aichi
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Local Japanese Cuisine / Kyoto Cuisine

富永 将TOMINAGA MASARU

I'm so happy when people enjoy and say my home cooked food is delicious.

Born on February the 13th, 1985 in Aichi Prefecture. He trained and gained experience by working in Japanese bars, sushi restaurants, and other restaurants as well. In 2008, he began working at the fresh fish restaurant, "Obanzai Sengyo Hachiya", since their opening. He still works there now.

富永 将TOMINAGA MASARU

Sushidokoro Koya Sendai Ekinaka

寿司処 こうや 仙台駅中店

  • Sendai Station West Exit, Miyagi
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

服部 洋HATTORI HIROSHI

Our chef feels it's his true calling to provide excellent service to his customers at the counter

Born in 1977 in Fukushima Prefecture. He worked at a sushi shop in Sendai for 14 years before becoming a chef at Sushidokoro Koya, and now he's the owner of Sushidokoro Koya Sendaisushidori Store. He loves to sell sushi over the counter and see all of his customers' faces - he feels that it is his calling.

服部 洋HATTORI HIROSHI

Kawajin Main Store

川甚本店

  • Susukino, Hokkaido
  • Japanese,Japanese / General / Hokkaido Cuisine / Kaiseki (traditional multi-course meal)

本間 勇司HOMMA YUJI

The Chef's Recommendations

A Japanese professional chef with attention to using safe ingredients.

He was born in 1970, Wakkanai city, Hokkaido. He got a job working at a sushi restaurant where he worked for two years at the recommendation of one of his junior high school teachers. After working there, he further polished his skills at a Japanese restaurant in Tokyo, and he has been the head chef at Kawajin Main Store since 2006. These days, as consumers become more aware of what they are eating, we take prudence in insuring the safety of our ingredients, and we only use ingredients grown locally with low amounts of agricultural chemicals.

本間 勇司HOMMA YUJI

FRICK

FRICK(フリック)

  • Omotesando/Aoyama, Tokyo
  • Italian,Italian/French / Italian / Wine

深田 景FUKADA KEI

The Chef's Recommendations

Trained under two master chefs

Born in 1978 in Tokyo. Enrolled in a culinary school and then set out to work in that field. He studied in Shibuya's "Bigorosso" and Daikanyama's "Canobiano" under Uetake Takamasa, and then at the age of 22 he went to Italy for about two and a half years. He improved his craft in many restaurants, including a 2 star Michelin location in Tuscany, the "Tendarossa." After returning to Japan, he trained under Sasajima Yasuhiro at Marunouchi's "Il Giottone," working as a chef from the opening. In 2008, he opened the mainly vegetarian "Frick." It is a restaurant that is very popular with regular customers.

深田 景FUKADA KEI

Yakiniku Rashomon

焼肉羅生門

  • Kamakura/Zushi, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

酒井 成宰SAKAI NARITADA

The Chef's Recommendations

Watching from the back as his parents ran their yakiniku shop, he resolved to follow the same path

Chef Sakai was born on June 1st, 1973, in Osaka. From a young age, he watched his parents run their yakiniku restaurant. At some point, he started to think that he also wanted to work with yakiniku and decided to become a chef. He built up his training and experience at yakiniku restaurants, and now shows off this expertise at Yakiniku Rashomon. He has spent many years in the pursuit of delicious meat, and the taste he has produced can be enjoyed by a range of ages. His restaurant is popular both with local repeat visitors, as well as with customers who come from a distance.

酒井 成宰SAKAI NARITADA

Apicius

レストランアピシウス

  • Hibiya/Yurakucho, Tokyo
  • French,Italian/French / French / Wine

岩元 学IWAMOTO MANABU

The Chef's Recommendations

A master craftsman of French cuisine inheriting the Grande Maison tradition

He was born in Tokyo in 1959. He was influenced by a senior in his high school field hockey club who decided to go down the path of becoming a chef, so eventually he too went to culinary school. After graduation, he worked for four years at the prestigious French restaurant called "Piaget," where he built a strong culinary foundation. In 1983, he entered Apicius, and diligently studied under the wings of Chef Tokuo Takahashi, one of the most esteemed French chefs in Japan. In 1997, he became a sous chef, and then eventually moved on to his present position as head chef in 2008.

岩元 学IWAMOTO MANABU

Waso Hayashida

和創はやしだ

  • Shimbashi/Shiodome, Tokyo
  • Japanese,Japanese / Local Japanese Cuisine / Sashimi (raw fish)/Seafood / General

林田 雄一HAYASHIDA YUICHI

It all started back when I used to help my mother in the kitchen.

He started training in traditional Japanese cuisine at age 18. He endeavors to ascertain exactly what his guests want by chatting with them as he prepares their delicious meals.

林田 雄一HAYASHIDA YUICHI

Manchinro Main Store

萬珍樓 本店

  • Yokohama Motomachi/Yamashita Park, Kanagawa
  • Cantonese,Chinese / Cantonese / Chinese Tea / Shokoshu (Chinese Shaoxing wine)

鐘 徳輝SHO TOKUKI

Innovative Chinese food from a veteran Chef's inspired sensibilities

Born in 1961 in Hong Kong. He loved eating from a young age, and, inspired by chefs serving up delicious food, decide to pursue the culinary arts. He worked as a head chef at two restaurants in Hong Kong, and started up restaurants in Shanghai as well. His diverse sensibilities in cuisine have been the subject of widespread praise. In 1983 he was invited to Japan. After working a number of head chef positions, he took a job as head chef at "Manchiro" main branch. Building on his legend, he continues to innovate and build on old ideas, creating new and imaginative Chinese food that is very well received.

鐘 徳輝SHO TOKUKI

BISTRO CarneSio

BISTRO CarneSio

  • Ebisu, Tokyo
  • Italian,Italian/French / Gyutan (beef tongue) / French / Italian

児玉 順平KODAMA JUMPEI

The Chef's Recommendations

Absolute confidence in cooking meat with experiences in Italian and Yakiniku restaurants

He was born in Tokyo in 1984. Influenced by the protagonist of a comic, who aims to be a cook, he also chose to be a cook saying, "Me, too!" After graduating from a vocational school for licensed cooks, joined a seafood store in Shinagawa and worked there for 5 years. Then moved to a yakiniku restaurant and in 2011, moved to CarneSio when it opened. He has been the chef there since he assumed the position there in 2012.

児玉 順平KODAMA JUMPEI

Char-Grill Yakitori Mamecho Tsurumai branch

炭火やきとり 豆鳥 鶴舞店

  • Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
  • Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Chicken / Nagoya Cochin (chicken)

林 英樹HAYASHI HIDEKI

Attracted to restaurant management since he was a child

Born July 24th, 1970, in Aichi Prefecture. He has loved to cook since he was a child, and every time he went out to eat at a restaurant he was fascinated by the ambiance, and wound up wanting to own his own establishment when he grew up. After graduating from high school he attended the Osaka Abeno Tsuji School of Culinary Arts, where he trained to become a traditional chef. He then built up experience at a variety of restaurants before opening Mamecho.

林 英樹HAYASHI HIDEKI

Hakata Taki Gyoza Ikeda Shoten

博多 炊き餃子 池田商店

  • Hirao/Kiyokawa, Fukuoka
  • Gyoza (dumplings),Chinese / Shochu / Gyoza (dumplings) / General

冨永 信一TOMINAGA SHINICHI

By making sure ingredients change every day, there is always an eye on consistent quality.

Born in 1973, and a native of Fukuoka Prefecture, he had always loved food, but was working at a company unrelated to the culinary world. From there, he decided to change occupations and pursue the path of becoming a chef. Every day he constantly watches changes in conditions and the quality of ingredients to insure a consistent high level of quality, which means he is always studying the textures and flavors of the food he has perfected.

冨永 信一TOMINAGA SHINICHI

Tenku no Tsuki

天空の月

  • Dogenzaka/Shinsen, Tokyo
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Sake

油井 伸太郎YUI SHINTARO

A chef who switched over to the culinary world with wholehearted resolve.

Shintaro was born in August 1988 in Nakaotagiri, Nagano Prefecture. He used to work in a different industry, but he switched to the culinary world with wholehearted resolve. Since he began cooking at Tenku no Tsuki, he has pursued daily training under the tutelage of his teacher, Chef Watanabe.

油井 伸太郎YUI SHINTARO

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