381 - 400 of 664 chefs
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Peter Luger Steak House Tokyo
ピーター・ルーガー・ステーキハウス 東京
- Ebisu, Tokyo
- Steak,Yakiniku/Steak / American / Steak / Wine
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高知尾 文彦Fumihiko Takachio
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The dream has come true, but Mr. Takachio still has feelings from back then.
He was born in 1976 in Tokyo. It was cooking manga that he read in elementary school that inspired his yearning to become a chef. His dream remained the same throughout high school, and he went on to a culinary school. After graduation, he gained experience in several restaurants before joining his current company. Moved to the U.S. for about a month to prepare for the opening of Peter Luger Steakhouse Tokyo in Japan. Learned about Peter Luger's steaks at the original restaurant in Brooklyn. In 2021, the restaurant opened in Ebisu. He's been grilling steaks in his kitchen since then.
高知尾 文彦Fumihiko Takachio
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Sushi Yuumu
鮓 有無
- Nishi-Azabu, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (tea-ceremony dishes)
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髙橋 輝良Kiyoshi Takahashi
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Mr. Takahashi is a sushi master who preserves tradition while constantly pursuing new challenges.
He was born in 1973 in Tokyo. Fascinated with cooking from a young age, he aspired to pursue his career in the strict world of sushi chefs, which he saw in a documentary program. At 15, he began training at a renowned Ginza restaurant, gained experience in Ebisu and Akasaka, and finally branched out on his own at 32. In 2019, he opened Sushi Yuumu in Nishiazabu. With an overwhelming spirit of inquiry and a hunger for excellence, he pursues umami to its utmost limits. He values tradition but is never afraid to innovate and consistently strives for new challenges.
髙橋 輝良Kiyoshi Takahashi
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Restaurant LA Veranda APA Hotel & Resort Ryogoku Eki Tower
レストラン ラ・ベランダ アパホテル＆リゾート両国駅タワー
- Ryogoku/Kikugawa, Tokyo
- Buffet,Buffet / General / General / Steak
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笹本Sasamoto
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Mr. Sasamoto's culinary journey began with the presence of his uncle, a chef, and his love for his family.
He was born in 1995 in Chiba. Influenced by his uncle, a chef who ran a traditional Japanese inn, and through his own cooking experience for his family, he gradually became fascinated by cooking. In 2014, he joined APA Hotel. For 10 years, he has experience as a chef at 5 restaurants: 5 years at APA Hotel & Resort Tokyo Bay Shiomi, 1 year at APA Hotel & Resort Tokyo Bay Makuhari, and 4 years at APA Hotel & Resort Ryogoku Eki Tower. Currently, he is working at Restaurant La Veranda in the APA Hotel & Resort Ryogoku Eki Tower.
笹本Sasamoto
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Yakiniku Kokon
焼肉古今
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
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馬場 祐次Yuji Baba
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Pursuing deliciousness that combines the new appeal of Yakiniku with tradition.
Mr. Yuji Baba was born in 1985 in Saitama. During his school years, he worked part-time in a restaurant, which satisfied and enthused him. He then entered the restaurant industry. In 2010, he founded Dining Kitchen Co. and developed a restaurant business related to Italian and Western food, his area of expertise. With the know-how he has cultivated over ten years in Italian cuisine and three years in the yakiniku industry, he opened Yakiniku Kokon in 2024 as the representative director.
馬場 祐次Yuji Baba
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Sushi Onikai
鮨 おにかい
- Nakameguro, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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坂本 和樹Kazuki Sakamoto
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Mr. Sakamoto has honed his skills in Japanese cuisine, but the sushi course is what will win you over.
Mr. Sakamoto was born in 1983 in Kanagawa Prefecture. After training at a Kyoto restaurant for 5 years, he honed his skills in the sushi department of Nadaman restaurant in a hotel in Tokyo, Nadaman in Yokohama, and other such places. He has been involved with Sushi Tsukiuda since its opening in September 2016. At Sushi Onikai, he has served as head chef since it opened in November 2019. As a sister restaurant of Sushi Tsukiuda, it mainly serves nigiri. While many restaurants offer a course of nigiri with side dishes, this restaurant is trying to compete primarily with nigiri and to satisfy customers with sushi alone.
坂本 和樹Kazuki Sakamoto
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Ramen Daisenso TOKYO
ラーメン大戦争TOKYO
- Suidobashi, Tokyo
- Ramen,Ramen (noodles) / Gyoza (dumplings) / Beer / Shoyu Ramen (soy sauce ramen)
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一木 尚晴Naoharu Ichiki
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Mr. Ichiki wants to bring smiles and energy to more people through food.
He was born in 1996 in Gunma. After working part-time as a student at a franchise chain curry restaurant, he joined SKYSCRAPER Inc. as a full-time employee because he wanted to bring smiles and energy to more people through food. Trained in the basics of restaurant operations and cooking, he then gained experience as a restaurant manager and area manager in Gunma Prefecture. He learned the basics of ramen at the new business model Ramen Daisenso, after which he was appointed brand manager and manager of Ramen Daisenso TOKYO Suidobashi Branch.
一木 尚晴Naoharu Ichiki
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Yakiniku Fuji
焼肉富士
- Oshiage, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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山本 賢Ken Yamamoto
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Mr. Yamamoto combines trendy style with the image of the Yakiniku restaurant run by his grandmother.
He was born in 1987 in Tokyo. His grandmother ran a Yakiniku restaurant, and his father ran an Okonomiyaki restaurant. As a result, cooking has been familiar to him since he was young. He aspired to be a chef, and trained at his father's restaurant after graduating from school. He then worked at a Yakiniku restaurant in Ginza to hone his skills. Although he served as executive chef, his desire to open his own restaurant grew more substantial, and he invited his colleague, Mr. Takagi, to join him in becoming independent. In December 2024, Yakiniku Fuji opened. "I want people to enjoy really delicious Yakiniku," he says.
山本 賢Ken Yamamoto
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HOMMAGE
HOMMAGE
- Asakusa, Tokyo
- French,Italian/French / French / Wine
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荒井 昇Noboru Arai
The Chef's Recommendations -
Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.
He was born in 1974 in Tokyo. After graduating from junior high school, he went to a cooking school and had training at restaurants in Tokyo. At the age of 24, he went to France to work for restaurants with the stars such as [Auberge de Cimes] in Paris and [Auberge La Feniere] in Southern France. After coming back to Japan, he worked at Tsukiji Fish Market for 1 year to save money, then opened [HOMMAGE] at the age of only 26. He is currently offering original French dishes that can be created only in Tokyo, in his hometown Asakusa.
荒井 昇Noboru Arai
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Takumi Shingo
匠 進吾
- Gaienmae/Aoyama-Itchome, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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高橋 進吾Shingo Takahashi
The Chef's Recommendations -
With skills honed at Sushi Takumi, his training also includes experience as a fisherman and a sake brewer
Chef Takahashi was born in Ibaraki Prefecture in 1978. On the advice of his sushi chef uncle, he left high school early to pursue a career in sushi. Through his family ties, he was able to get a job at Sushi Takumi, a famous sushi shop in Yotsuya, and ended up training there for 18 years under sushi master Chef Nakazawa. At age 29, he left the sushi world for three years, gaining a variety of experiences including as a fisherman in the Goto Islands, and as a brewer in a Magi sake brewery. Then when the time was right in May 2013, he opened Takumi Shingo in a back alley in Minami Aoyama.
高橋 進吾Shingo Takahashi
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Ginza Inaba
銀座 稲葉
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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稲葉 正信Masanobu Inaba
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From Executive Chef at a top hotel to restaurant owner. A craftsman expanding the possibilities of Japanese cuisine.
Mr. Inaba was born in 1967 in Tokyo. With the opening of the Grand Hyatt Tokyo in Roppongi, he became the sous chef of Sushi Roku Roku. Afterwards, he participated in the opening of Japanese Cuisine Kazahana at the Conrad Tokyo in Shiodome and became executive chef in 2010. After that, he became executive chef at Resort Amanemu in Ise-Shima, Mie, where his breakfast was named "The Best Hotel Breakfasts in the world" by the American magazine "BRIDES". He currently demonstrates his skills at Ginza Inaba.
稲葉 正信Masanobu Inaba
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FIFTY-FIVE TOKYO Ebisu Branch
FIFTY-FIVE TOKYO 恵比寿店
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Yakiniku (grilled meat)
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川島 貴彦Takahiko Kawashima
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Mr. Kawashima uses his experience to bring smiles to many people's faces with fine-tasting "Yakiniku"!
He was born in 1978. Entered high school, where he could obtain a cooking license. After honing his skills at a French restaurant, he further studied cooking at Ecole Tsuji Tokyo. Following graduation, he gained experience as a bartender and manager at an Italian restaurant in Kyobashi and a dining bar before joining the Yakiniku Shibaura group at 32. Having spent 10 years in the company, he has been involved in the current restaurant since its reopening and was appointed head chef. Changing the way of cutting the meat depending on the day's conditions, he offers new ways of eating each part of the meat and unique flavor combinations, which have been well received.
川島 貴彦Takahiko Kawashima
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quinto
quinto
- Nakameguro, Tokyo
- Innovative/Fusion,Sosaku (creative) / General / General / Wine
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今井 恒三Kozo Imai
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Always with the guest in mind, Mr. Imai seeks out the most innovative and unique dishes.
He was born in 1982 in Kanagawa. He developed a passion for bringing joy to people through cooking. After graduating from culinary school, he began a career as a Japanese cuisine chef. He dedicated himself to Japanese cuisine during his twenties, training under a respected chef. At the age of 30, he switched to Italian cuisine. He took on a new challenge as an opening staff member of an Italian restaurant. Later, he joined his current company. Involved in managing several restaurants, he is currently the chef of quinto.
今井 恒三Kozo Imai
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Gendai Saryo Ginza Fugetsudo
現代茶寮 銀座風月堂
- Ginza, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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槙 紫音Sion Maki
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A French chef who cooks earnestly, preserving the old while continuing to evolve.
Mr. Maki was born in 1997 in Saga. He chose to become a chef because he loved creating and wanted consumers to see the process of creating dishes up close. While studying at a culinary school, he traveled to France to study French cuisine at local restaurants. After returning to Japan, he honed his skills at restaurants such as le sputnik in Roppongi and L'Ojier in Ginza. In September 2023, he took on the role of the only chef at Ginza Fugetsudo. While preserving the traditional flavors of French cuisine, he constantly seeks innovation.
槙 紫音Sion Maki
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il Cardinale Akasaka
イルカルディナーレ赤坂
- Akasaka, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
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塩 侑貴Yuki Shio
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Making the restaurant where customers can enjoy not only the taste but also the cooking scene.
Mr. Shio was born in 1990 in Chiba. After working at "Sabatini di Firenze Ginza branch" for two years, "Sabatini di Firenze Daimaru Tokyo branch" for four years, "Pub Cardinal Ginza" for two years, and "Pub Cardinal Marnouchi (PCM)" for four years, he has arrived at his current position. At "il Cardinale Akasaka," the open kitchen is a charming feature that makes interactions between guests and staff enjoyable. He aims to create a restaurant experience that is satisfying to the taste and enjoyable to watch with their open kitchen.
塩 侑貴Yuki Shio
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il Cardinale
il Cardinale
- Ginza, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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菊地 将太Syota Kikuchi
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Mr. Kikuchi offers authentic Italian cuisine that not only focuses on taste but also on the presentation of each dish.
He was born in 1992. During high school, he worked part-time at a local Italian restaurant, and there he discovered the joy of cooking. After graduating high school, he attended a two-year cooking school. Then, through a friend's referral, he started working at Miyoshi Corporation's group company, Cardinal Co., Ltd. After that, he worked at "Sabatini at Daimaru Tokyo" and learned the foundations of Italian cuisine there. In 2020, he moved to the sister restaurant "il Cardinali Ginza" as a chef, and three years later, he became the head chef. While carrying on the flavor of "il Cardinale Ginza main branch", he wants to create his own unique dishes.
菊地 将太Syota Kikuchi
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Oku-Akasaka Sushi Tanji
奥赤坂 鮨 淡師
- Akasaka, Tokyo
- Sushi,Japanese / General / Sushi / Japanese Tea
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?田 達央Tatsuo Takada
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Mr. Takada delivers a sense of Japan that can only be offered in his restaurant.
He was born in 1985 in Fukuoka. Initially, he worked as a sales representative for IRIS OHYAMA and GURUNAVI. Then, he established a restaurant company and became involved in restaurants as an operation. After retiring, he trained at a high-end Sushi restaurant and later became independent. Currently, he is the owner and chef of Sushi Tanji. He selects high-quality ingredients from all over Japan, including marine products that his hometown, Kyushu, is proud of. In a space with a Japanese atmosphere, he conveys "Japaneseness that can be delivered only in that place."
?田 達央Tatsuo Takada
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Sabatini di Firenze Tokyo Branch
サバティーニ ディ フィレンツェ 東京店
- Hibiya/Yurakucho, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
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BALDI VIRGIGLIOBaldi Virgiglio
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Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.
Mr. Virgiglio was born in 1951 in Lucca, Tuscany, Italy, where the main restaurant is located. He specializes in Tuscan cuisine, which he has been familiar with since childhood. He has been studying since the age of 17 in Italy and France. He devoted himself to learning in Italy at "San Domenico Palace Hotel", "Harry's Bar", "AL SORRISO", and other such famous Michelin-starred restaurants. In 1981, he became a chef at Sabatini di Firenze Tokyo branch. He brings Japan the spirit of orthodox Italian cuisine that emphasize unique ingredients.
BALDI VIRGIGLIOBaldi Virgiglio
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Kiyose Soba Kashiwaya
季寄せ 蕎麦 柏や
- Mitaka, Tokyo
- Japanese,Japanese
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長田 浩Hiro Osada
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He was fascinated by the idea of working with Japanese cuisine
During his time as a student at culinary college, an older student took him to a Japanese restaurant and showed him what it was like to be a head chef there. He immediately became fascinated by the beautiful work that chefs of Japanese cuisine do. He began working in this area because he wanted to become a teacher of Japanese chefs.
長田 浩Hiro Osada
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Teppanyaki Sumiyaki Saito
鉄板焼炭焼さいとう
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Seafood / Steak
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齋藤 大樹Daiki Saito
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Mr. Saito, the owner, serves his proud teppanyaki and char-grilled dishes, where guests can enjoy the cooking scene right in front of their eyes.
He was born in 1979 in Tokyo and raised in Hiroshima. As his father was a chef and his maternal grandmother ran a Japanese-style hotel, he decided to become a chef and moved to Tokyo. While training in the restaurant business of Tokyu Corporation, he also attended a confectionery school and honed his skills in Western cuisine, banquet cuisine, and bridal cuisine. Later, he worked at a creative Japanese restaurant. In 2004, he worked at a Teppanyaki restaurant in Ginza, and he became the chef and owner of Teppanyaki Oribe in 2010, the predecessor of the current restaurant. In 2019, he relocated the restaurant and re-opened it independently with a new name, Teppanyaki Sumiyaki Saito.
齋藤 大樹Daiki Saito
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Sushi Nakao
鮨なか尾
- Shimokitazawa, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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中尾 康高 Yasutaka Nakao
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Mr. Nakao makes sushi using his own unique philosophy and style.
He was born in 1970 in Osaka. Since childhood, he has been dexterous with his hands and likes to make things. After gaining about five years of experience at his first apprenticeship, he visited sushi restaurants in Ginza, Kagurazaka, Aoyama, and other places, where he learned different working methods and ideas. As he continued training, he gradually dreamed of owning his restaurant. In 2020, he opened Sushi Nakao.
中尾 康高 Yasutaka Nakao
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