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1741 - 1760 of 1843 chefs

BIANCARA

ビアンカーラ

  • Kichijoji, Tokyo
  • Wine Bar,Bars (pubs) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine

飯野 究IINO KIWAMU

The Chef's Recommendations

Seeing the form of the maker in the made is the charm of "vin naturel"

Born 1974 and coming from Gunma, he went on to a culinary college after graduating high school, aiming to be a chef. Graduating from there, he spent some time in another line of work before working a chef for about twelve years at an Italian restaurant in Hachioji. BIANCARA's owner, Mr. Kodaira, was in the same year as him in middle school, and from 2012 he has been chef here. Though coming from an background in Italian, and the closeness to wine that brings, he says that he first drank natural wine coming to BIANCARA. At current, he's tending and bringing to fruition wine conversation with guests daily.

飯野 究IINO KIWAMU

Yakiniku Korean Dining Youngdong South Entrance

韓食菜炎 ヨンドン南口店

  • Enoshima/Kugenuma, Kanagawa
  • Korean,Other Asian / Yakiniku (grilled meat) / Korean / Horumon (offal meat)

菅原 進SUGAWARA SUSUMU

Enjoy the hospitality of a young head chef devoted to yakiniku (grilled meat) since his student days

I was born in 1981 in Kanagawa Prefecture. While at the university, I worked at a Korean barbecue restaurant and gained a lot of experience. In 2010 began displaying my talents at "Korean Royal Cuisine Yondon" and then in 2014 became head chef at its sister restaurant, "Korean Saien Yondon Minamiguchi Branch" in 2014.

菅原 進SUGAWARA SUSUMU

Yokohama Chinatown Shumien

横浜中華街 秀味園

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

楊 淑信YO NOBUKO

She entered the world of cuisine due to the influence of her husband, a Chinese chef.

She was born in Taiwan. She came to Japan with her husband, also a chef, and opened Yokohama Chinatown Shumien. While her husband managed the restaurant, she got the idea to serve Taiwanese food, and began to study Taiwanese cooking. From 1990 onward she proudly added Taiwanese dishes to the menu and took over the management, serving as the smiling public face of the establishment.

楊 淑信YO NOBUKO

CALA CARMEN

CALA CARMEN

  • Nagoya Station, Aichi
  • Spanish/Mediterranean,Global/International / General / Spanish / Wine

カルメンKARUMEN

Just how it is in Spain. Savor true Spanish cooking.

Born in Barcelona, Spain. Her family runs a restauraunt for over 100 years since her grandfather's generation. Since much of Spanish cooking in Japan is adapted to the Japanese palate, she opened a restaurant to offer the true flavors of Spain. She offers the authentic taste she's been familiar with from an early age. Every year, when she returns to her country, she learns a dish that is trending in Spain. New flavors appear in the menu right away.

カルメンKARUMEN

Cantonese En Ken Takase

カントニーズ 燕 ケン タカセ

  • Marunouchi, Tokyo
  • Chinese,Chinese / Cantonese / Chinese Sosaku (creative cuisine) / Wine

高瀬 健一TAKASE KENICHI

The Chef's Recommendations

Our chef adds a stylish presentation to Hong Kong-style Cantonese cuisine

Our chef was born in May 1965 and is a native of Miyagi Prefecture's Sendai City. His interest in cooking started around the age of 20. On a visit to Hong Kong at the age of 24, the flavors of the authentic dishes he experienced there impressed him so profoundly that afterwards he sought out Hong Kong-style Cantonese cuisine. He moved to Tokyo at 29 and, after training mainly at hotel restaurants, including the Tokyo and Maihama Sheraton Hotels, he participated in the opening of the Mandarin Oriental Hotel Tokyo. Three years later, he achieved his first one-star Michelin rating and, after another four years, he opened Cantonese "Tsubame" KEN TAKASE.

高瀬 健一TAKASE KENICHI

Chinese Restaurant Jukeihanten Yokohama Chukagai Shinkan

重慶飯店横浜中華街新館レストラン

  • Yokohama Motomachi/Yamashita Park, Kanagawa
  • Szechuan,Chinese / Szechuan / Chinese Tea / Tantanmen (tantan ramen)

鈴木 浩太郎SUZUKI KOTARO

A upandcoming chef of both skill and originality, blowing a fresh breeze into tradition

Born in 1975 in Kanazawa, he joined Jukei restaurants as an employee after graduating high school, was head chef at "Jukei Sanro" main branch from 2010 to 2011, and has been head chef of Jukei Yokohama Chinatown Shinkan since 2012. He took the Grand Prix "Bishokusetsu" award in the new menu exhibition at the 5th Bishokusetsu and top prize in the Peking duck category at the 6th Bishokusetsu. He exercises his ambitiousness to create original Chinese fusion dishes, adding new ingredients like "kadaif" to traditional techniques.

鈴木 浩太郎SUZUKI KOTARO

Akashi

明石

  • Shinjuku-Sanchome, Tokyo
  • Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood

矢向 剛YAKO TAKESHI

Demonstrating the knowledge and techniques built up over three generations

Mr. Yakou's grandfather was a maker of tempura who opened an establishment in Ginza named "Naruto", this name being linked to his birthplace, Awaji Island. His father, Yoshio Yakou, struck out on his own, leaving "Naruto" and establishing in 1962 his own restaurant named "Akashi". This name was a reference to being on the opposite side of the Naruto Strait. Having grown up watching this family, Mr. Yakou felt he wanted to become a chef, so he trained with his father to develop his skills. He has reached such a high level of mastery in the preparation of pufferfish that he currently serves as an examiner for the licensing of pufferfish chefs.

矢向 剛YAKO TAKESHI

Restaurant Tani

レストラン タニ

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

谷 利通TANI TOSHIMICHI

The Chef's Recommendations

A French chef who draws out the rich flavors of seasonal ingredients yet never loses sight of the basics

Born on March 12, 1973. Grew up in Kanagawa Prefecture. He decided he would become a chef when he came across French cooking through his part-time job in high school and was shocked by the flavors. He graduated from high school while spending a year and a half training in a French restaurant in Kamakura, then worked at Restaurant Aladdin in Ebisu, and travelled to France twice. After that, he helped plan the launch of Maison Cache-Cache. After working as a chef there for 6 years, he opened Restaurant Tani in 2011. Restaurant Tani is designed to be a French restaurant that offers everything from bistro food to gastronomy.

谷 利通TANI TOSHIMICHI

Yakitori Tori Ryori Toritatsu

焼き鳥・鶏料理・鳥辰

  • Shinjuku West Exit/Tochomae, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / General / Kushiyaki (grilled skewers)

吉川 公一YOSHIKAWA KOICHI

With food hygiene his top priority, he is a chef who appraises his fresh ingredients

Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."

吉川 公一YOSHIKAWA KOICHI

Morceau

モルソー

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

秋元 さくらAKIMOTO SAKURA

The Chef's Recommendations

To make food that can make people happy - that is where this chef comes from

She was born in Fukui prefecture. Her turning point to enter culinary school came when she was working as a cabin assistant in an airline company, and the food she cooked made her husband happy. After graduating, she began training at "Monde Cafe" in Shinjuku, and subsequently polished her skills at "Au Gamin de Tokio" in Shirogane, under the guidance of chef Takemasa Kinoshita. In 2009, she opened "Morceau" together with her sommelier husband. Her homemade bread is a culmination of what she learned about making bread over the course of a year, and has garnered much popularity.

秋元 さくらAKIMOTO SAKURA

Gyutan Sumiyaki Rikyu East Entrance

牛たん炭焼利久 東口分店

  • Sendai Station East Exit, Miyagi
  • Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General

佐々木竹美SASAKITAKEMI

Making a career out of his favorite dish

Having always had a passion for food, he entered the world of cooking in order to delight customers with delicious food. He is a veteran cook who's been working at Rikyu for 15 years. Charcoal-grilled beef tongue is a simple yet profound dish. Every day he focuses all his attention on broiling the meat just right to provide his customers with the best, exquisite taste.

佐々木竹美SASAKITAKEMI

Chinese Restaurant Chanchan

中国酒菜 暢暢

  • Kishiwada/Izumi/Izumisano/Sennan, Osaka
  • Chinese,Chinese / Shokoshu (Chinese Shaoxing wine) / Yum Cha/Dim Sum / General

井上 靖久INOUE YASUHISA

The Chef's Recommendations

Enjoy authentic, hotel-grade Chinese food at this street side venue.

Born on March 25, 1960, in Kyoto Prefecture. Influenced by parents, who were both true gastronomes, he developed a keen interest in cooking, especially Chinese food, from a very early age. In 1980, he began what would become a 7 year training at restaurant Dunhuang in Yamaguchi Prefecture. He was also deeply impressed by the passionate approach of Chef Kazuo Uchida, his senior at the Hotel New Otani in Osaka (currently serving as chef at the ANA Hotel in Kyoto), which further deepened his commitment to the culinary arts. His downtown restaurant's creed is to make luxury hotel-grade Chinese cuisine easily accessible to all.

井上 靖久INOUE YASUHISA

Asakusa Unagi Sansho

浅草 うなぎ さんしょ 

  • Asakusa, Tokyo
  • Japanese,Japanese / Unagi (eel)

浅賀 博厚ASAGA HIROATSU

Eels, the pride of the proprietor who has continued to handle them since Sansho opened in Asakusa some 30 years ago

After training at an unagi (eel) wholesaler, he opened the unagi specialty restaurant Sansho in 1985. He refuses to compromise on taste and freshness, only procuring enough fresh unagi for the day. In addition to his infallible skills and judgement, he has been winning over customers with his warm and sociable hospitality.

浅賀 博厚ASAGA HIROATSU

Fujinomiya Wa no Shokusai Tendo

富士宮 和の食彩 天道

  • Fujinomiya, Shizuoka
  • Japanese,Japanese / Soba (noodles) / Tonkatsu (fried pork cutlet) / Sake

井出 健作IDE KENSAKU

He's been coming home to the shop where his parents cooked at since he was young.

Chef Ide was born in 1976 in Shizuoka Prefecture. Having always been good at making things and working with his hands from the time he was young, upon graduating high school, he returned home to inherit his family's soba shop. The more he learned about cooking, the more it appealed to him. He studied hard and steadily began taking on new challenges. In lieu of training elsewhere, he adopted the attitude of always challenging himself to continually learn. Continuing to preserve the flavors created by his parents while adding his own style, he works on creating new flavors he can be proud from here on into the future.

井出 健作IDE KENSAKU

Buveur Orge

Buveur Orge [ビュベール オルジュ]

  • Yahatanishi-ku, Fukuoka
  • French,Italian/French / French / Italian / European

吉川 雅樹YOSHIKAWAMASAKI

The Chef's Recommendations

In contrast with his beloved father, a sushi chef, he's challenging himself in the world of French cuisine!

Born in 1971 to a sushi chef father. After honing his skills at famous hotel restaurants in Fukuoka and Kobe, he set off for France. After learning about authentic French cuisine, he came back to Japan and set up his own restaurant. His restaurant, which used to be solely a French restaurant, has now expanded its offerings, developing into a "Western food and wine restaurant."

吉川 雅樹YOSHIKAWAMASAKI

Wine Chubo Gekko

WINE厨房 月光

  • Susukino, Hokkaido
  • Spanish/Mediterranean,Global/International / General / Spanish / Western Sosaku (creative cuisine)

立花 英則TACHIBANA HIDENORI

He has loved cooking for a long time now. Spanish cuisine in particular has captivated him.

He has liked cooking since he was a child. Cooking paella for the first time ignited within him a strong fascination with Spanish cuisine. In order to polish his cooking skills, he went to the United States and, in 2007, opened Moonlight Wine Kitchen. Only using raw materials in his cooking, he has acquired many fans.

立花 英則TACHIBANA HIDENORI

la liliana

ラ・リリアーナ

  • Mizuho-ku/Showa-ku, Aichi
  • Italian,Italian/French / Italian / Pasta / Wine

國田 健KUNITA TAKESHI

A missionary for legitimate Italian cuisine He fell for fresh pasta and chose the path of Italian food

After working in a French restaurant, he was taken to an Italian restaurant by an associate and ate fresh pasta for the first time. He got an incredible shock and, his heart brimming with a desire to learn more, he started learning about Italian cuisine. Crossing over to Italy by himself, his self-confidence, built over a 10 year career, was shattered by the deliciousness of the food made for him by a local old lady, so he started a study of the fundamental importance of making food well. Without purposely pushing to make things different, he tries new techniques and brings in new sensations daily, even as he sticks to the methods of orthodox Italian, all to continue delivering the joy of Italian food.

國田 健KUNITA TAKESHI

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

Sushi Minato

鮨みなと

  • Asahikawa, Hokkaido
  • Sushi,Japanese / Sushi

中港 大将NAKAMINATO TAKAYUKI

His father's shop burned to the ground... but continuing the family legacy was his destiny!

Born in Hokkaido in 1974, he grew up watching his father running Minato Sushi, his shop in Asahikawa. After graduating from high school, he decided to become a sushi chef, and spent 7 years in Sapporo and 3 in Tokyo polishing his skills in the preparation of sushi and Japanese cuisine. In 1999, Minato Sushi burned to the ground, and when he heard that the shop was going to be closed for good, he made up his mind. Changing locations, he opened Sushi Minato for a second time, continuing his father's legacy.

中港 大将NAKAMINATO TAKAYUKI

Ginza Koju

銀座 小十

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

奥田 透OKUDA TORU

The Chef's Recommendations

His diligent studies at famed restaurants have unlocked the essence of Japanese cuisine

Born in 1969, in Shizoka Prefecture's Shizuoka City. After graduating from high school he studied at traditional Japanese restaurants in Shizoka. After that, he trained in Kyoto and Tokushima, before opening the restaurant Shunkashuto Hanamikoji in Shizuoka in 1999. In 2003 he opened Ginza Koju in Ginza, Tokyo, and in 2007 that restaurant earned a 3-star rating in the Michelin Guide to Tokyo-Yokohama-Shonan. He continues to earn those stars seven years later.

奥田 透OKUDA TORU

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