Chef search result : Page 87

Kizushi 喜寿司 Ningyocho/Kodenmacho, Tokyo Sushi,Japanese / Sushi

油井　隆一YUI RYUICHI

The Chef's Recommendations

A Renowned Chef, Whose Career Began With Western Food

Mr. Yui was born in 1942 and grew up in Tokyo. Because he was acquainted with French food from a young age due to his mother's influence and also because he is left-handed, which is unusual for a sushi chef, his professional cooking career started with Western food at "Tokyo Kaikan." After completing his training, Mr. Yui returned to his birthplace and parents' home, "Kizushi" in Tokyo's Ningyocho, where he started from the lower ranks, acquiring the skills to become a sushi chef. Supplementing the traditions of Edo-style sushi with his skills in Western cuisine, Chef Yui is a leader in Tokyo's culinary scene.

油井　隆一YUI RYUICHI

Ristorante Honda リストランテ　ホンダ Gaienmae/Aoyama-Itchome, Tokyo Italian,Italian/French / Italian / Pasta / Wine

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

Le Jardin Gourmand ル・ジャルダン　グルマン Nishi-ku/Yokokawa, Hiroshima French,Italian/French / French

小山　賢一KOYAMA KENICHI

The Chef's Recommendations

The skills learned in Switzerland and France are expressed on the plate using local ingredients.

I was born in 1961, in Hiroshima. Since childhood I have been familiar with cooking. I was impressed by sauce bechamel when I tasted it for the first time and decided to go to Europe to become familiar with French cuisine and culture there. Since 1986, for 3 years, I worked and studied in "Geneva Hotel Penta" and "Bern Restaurant Pune" in Switzerland, as well as restaurants like "Auberge L'eridan", "Le Jardin Gourmend", and "San James Club" in France before coming back to Japan. In 1990, I opened "Le Jardin Gourmand".

小山　賢一KOYAMA KENICHI

Mardi Gras マルディグラ Shimbashi/Shiodome, Tokyo French,Italian/French / French / Wine

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

Sushiya Ono 鮨屋　小野 Ebisu, Tokyo Sushi,Japanese / General / Sushi

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

Hakata Miyachiku 博多みやちく Nakasu, Fukuoka Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

川上　大輔KAWAKAMI DAISUKE

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

Akasaka Kitafuku 赤坂きた福 Akasaka, Tokyo Kaiseki (course menu),Japanese / Crab / Kyoto Cuisine / Wine

川崎真人KAWASAKI MASATO

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

Sakanaya Ichiba Shokudo さかなや　市場食堂 Kitasenju, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)

中島　郭子NAKAJIMA HIROKO

Wishing to give everyone a taste of fish from a marketplace store

Helping out in the restaurant her parents managed ever since she was young, she developed an interest in preparing food and providing service. Afterwards, she gained experience from various businesses, and opened Sakanaya, a company store with her older brother who works at the market.

中島　郭子NAKAJIMA HIROKO

Kakiya 牡蠣屋 Miyajima, Hiroshima Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / Oyster

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

Ohama おおはま Kamakura/Zushi, Kanagawa Japanese,Japanese / General / Sake

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

Ahill Ginza ahill　銀座 Ginza, Tokyo French,Italian/French / French / Western Teppanyaki (iron griddle grilling) / Hamburger Steak

山中　昌昭YAMANAKA MASAAKI

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

Oshokuji Dokoro Chanya お食事処　ちゃんや Motobu/Nakijin-son, Okinawa Japanese,Japanese / General / Local Japanese Cuisine / Okinawa Cuisine

喜屋武　信KYAN MAKOTO

The Chef's Recommendations

He turned a private home into an inn to support the local area, and later added a restaurant

Born in Okinawa in 1970, after graduating from high school, he worked as a car salesman, then as a maintenance worker for a hotel in Okinawa. In 2006, he opened Minshuku Chanya in Bise with his mother. Though it was limited to a single private home, his inn quickly grew in popularity. In 2007, he opened Oshokuji Dokoro Chanya on the premises. It operates entirely on a reservation-only basis, and is supported by a large number of fans of gourmet food seeking true local cuisine.

喜屋武　信KYAN MAKOTO

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

齋藤　博重Hiroshige Saito

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

Itamae Yakiniku Itto Tenka Chaya Main Store 板前焼肉一斗　天下茶屋本店 Tengachaya/Nishinari, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine

有近　六次ARICHIKA ROKUJI

The Chef's Recommendations

Everything for the sake of deliciousness

He was born in 1949 in Osaka Prefecture. With experience in wholesale meat business and butchering, he opened "Itamae Yakiniku Itto" with the intention of providing quality meat at more affordable prices. Only the highest quality Japanese black beef is selected from hundreds of cattle coming from farms in Miyazaki, Kagoshima, Niigata, Sendai, Saga, and throughout Japan. He works hard everyday, proudly remembering his background as a meat shop owner.

有近　六次ARICHIKA ROKUJI

DINING BAR SHARE DINING BAR SHARE Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Dining Bar,Dining bar / General / Italian / Wine

野村　祐登Yuto Nomura

Space, service, and cuisine. Mr. Nomura pays attention to everything and produces "special moments."

He was born in 1991 in Shizuoka. After graduating high school, he learned the basics of cooking at a kappo restaurant and later worked in a variety of businesses, including yakitori and robatayaki (coal grilling) restaurants. He joined DINING BAR SHARE after gaining experience in several different types of restaurant businesses. Involved in menu development and improvement of existing menus, he offers a variety of creative pasta and handmade sweets and delivers a gentle and happy time with deliciousness.

野村　祐登Yuto Nomura