561 - 580 of 664 chefs
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Shushanshan
蜀郷香
- Yotsuya, Tokyo
- Szechuan,Chinese / General / Szechuan
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菊島 弘従KIKUSHIMA HIROYORI
The Chef's Recommendations -
Who knew that the Sichuan cuisine that his seniors first recommended to him to would turn out to guide him down his life?
Born in Tochigi prefecture in 1979, he entered the culinary world when he was 18. He started training in a Cantonese restaurant in Yokohama's Chinatown, and entered "Choyo" when he was 20. After that, he studied under the guidance of Mr. Zhao Yang, and played an active role as the head chef of its Ginza branch. He set out on his own when he was 31 and opened "Shushanshan."
菊島 弘従KIKUSHIMA HIROYORI
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Sekiguchitei
関口亭
- Shinjuku Station South Exit/Yoyogi, Tokyo
- General,Western / General / Omurice (omelet rice) / Wine
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関口 康史SEKIGUCHI YASUSHI
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We make Westernstyle cuisine to suit Japanese tastes!
With a confectioner father and a chef for an older brother, he entered the world of professional cooking at the age of 24. He got his start at a French restaurant, then moved on to Chinese, Japanese, and a wide variety of cuisines. After gaining further experience at the Kanda steakhouse Kaki no Ki, he struck out on his own, and has been running his own business for almost 20 years.
関口 康史SEKIGUCHI YASUSHI
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GRAHM'S CAFE Los Angeles
GRAHM'S CAFE Los Angeles
- Kyobashi, Tokyo
- Cafe,Cafe/Sweets / American / Wine
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山本 秀正YAMAMOTO HIDEMASA
The Chef's Recommendations -
From a chef to a global culinary producer
Born in Tokyo in 1956. At the age of 18 he got his start at the Italian restaurant Hungry Tiger in Nogizaka, and in 1977 he traveled to Italy. He attended the National Hotel College, studying under the French master chef Roger Verge, then returned home for a short time before moving on to the USA. He became the head chef at the Ritz-Carlton in Washington, D.C. in 1984. In 2005 he came back to Japan to take over as head chef of the Mandarin Oriental in Tokyo. As of 2009 onwards he's been working as a culinary producer for developments around the globe.
山本 秀正YAMAMOTO HIDEMASA
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Restaurant Le japon
レストラン ル・ジャポン
- Nakameguro, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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中田 耕一郎NAKADA KOICHIRO
The Chef's Recommendations -
French fusion cuisine with an added Japanese undertone
Born in 1976 in Fukushima, the chef went to a culinary school after graduating from college. He learned French cuisine for five and a half years while working at "Auberge au Mirador" in Hakone. Later, he moved on to become a head chef at "ELEMENTS" after working at "SHINPEI," a Japanese restaurant. The chef opened his own restaurant "Le Japon" in 2011, after refining his basics in Japanese cooking at "Ryoriya Kodama." Presently he offers cooking classes at his own shop.
中田 耕一郎NAKADA KOICHIRO
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Trattoria Baffo
トラットリア バッフォ
- Ginza, Tokyo
- Italian,Italian/French / Italian
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黒川 俊男KUROKAWA TOSHIO
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A Ginza-based Italian food evangelist who casually delights his customer's hearts and palates.
After graduating high school, he was employed at a western-style restaurant. During his six years working there, he learned the fundamentals of cooking. After working at several restaurants, he was hired at the upscale Italian establishment, Trattoria Baffo, in Aoyama. During those eight years of work, he studied abroad in places such as Rome and Verona in order to learn the authentic taste and culture of Italy. In 2002, he opened Tratorria Baffo. Regarding Tsukiji's ingredients as "his ground", he continues to provide distinctive Italian cooking in the Ginza.
黒川 俊男KUROKAWA TOSHIO
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300B ONE
300B ONE
- Ikebukuro West Exit, Tokyo
- Izakaya (Japanese tavern),Taverns / International/Fusion / Steak / Pizza
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亀山 大作KAMEYAMA DAISAKU
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His creative and original dishes were inspired by his experience with Japanese and Italian cuisine.
He was born in 1982 in Kyoto Prefecture. His family ran a home-cooking restaurant, so he's always had an interest in cuisine. He started with Japanese food, then switched to Italian when he left for Tokyo. He brings his unique creations to life using his mixed culinary backround.
亀山 大作KAMEYAMA DAISAKU
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Yakiniku no Meimon Tendan Akasaka
焼肉の名門 天壇 赤坂店
- Akasaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
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和田 将大WADA MASAHIRO
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He his love of cooking and yakiniku (grilled meat) pushes him to pursue Korean cuisine that does high quality meat justice
Born August 22nd, 1986, in Kyoto. As a child his love of cooking and yakiniku (grilled meat) led him down the path to becoming a chef. At the age of 18 he started working at a Korean restaurant. After honing his skills for four years at Tendan Gion, he transferred to Tendan Akasaka. He doesn't just make Korean food - he uses his considerable skills to make luxurious yet subtle dishes that pair perfectly with yakiniku. With high quality meat you can't find anywhere else, many Korean food lovers flock to our restaurant daily.
和田 将大WADA MASAHIRO
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Shimagohan Kokoro Hokkori Okinawa Meshi
島ごはん こころほっこり沖縄めし
- Nishi-Kasai/Kasai, Tokyo
- Izakaya (Japanese tavern),Taverns / Okinawa Cuisine / General / General
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東 尚亮AZUMA NAOAKI
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A chef fascinated by Okinawan people, culture, and cuisine
He started work in a compeletely different industry, but came to have a vague longing for Okinawa. This love for Okinawa drove him to join an Okinawan restaurant. Surrounded by Okinawan staff, he learned everything including culture and language from the basics. Currently, he is the chef at Shimagohan Kokoro Hokkori Okinawa Meshi, and brings "true attraction of Okinawa and reliable Okinawan taste" to customers carefully. Among his many dreams, he says, the dream that is closest to coming true is "to open a second store."
東 尚亮AZUMA NAOAKI
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Ampuku Toranomon Hills
あんぷく 虎ノ門ヒルズ店
- Toranomon, Tokyo
- Udon (noodles),Japanese / Udon (noodles) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)
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安江 勇治YASUE YUJI
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A promising young chef who polished his skills under the guidance of one of the masters of creative Japanese cooking, Rokusaburo Michiba.
The son of the owner of a Japanese restaurant named 'Ampuku', he grew up with an intimate connection to food and a fascination for cooking. He took his first step on the culinary road at the age of 19, when he joined a 'kaiseki' banquet restaurant in Gifu as a chef, and later refined his skills further at Poisson Rokusaburo in Tokyo's Akasaka. He was also involved in planning the launch of the New York branch of the restaurant 'Ninja' during his time as a trainee chef. He developed a reputation for creating dishes which are subtle and elegant, yet stick unfalteringly to their principles. After returning to Japan, deciding that he wanted "to open an affordable restaurant for ordinary people, just like my father"; he opened his own 'udon' noodle restaurant, the 'Ampuku' which he still runs to this day.
安江 勇治YASUE YUJI
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Bar & Lounge Twenty Eight
バー＆ラウンジ トゥエンティエイト
- Shimbashi/Shiodome, Tokyo
- Cafe,Cafe/Sweets / Cake / Cocktail / General
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ホセ・サンチェスHOSE SANCHIESU
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Cuisine to be shared with guests that is the culmination of our chef's life experiences
Our chef was born in Mexico in January, 1967. In 1983 he began working at "Crown Plaza Holiday Inn" in Mexico, after which he went on to work in top hotels in America, Switzerland, Japan, and Egypt. Since 2010 he has been head chef at Conrad Tokyo, where he supervises "Bar and Lounge Twenty-Eight".
ホセ・サンチェスHOSE SANCHIESU
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Hinaizidori-Yakitori Maekawa
比内地鶏 maekawa
- Ginza, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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前川 治MAEKAWA OSAMU
The Chef's Recommendations -
Since deeply enjoying chicken as a child, he headed straight on the path to being a chef.
A chef with strong roots, his father worked as head chef of Tokyo Kaikan and cooked chicken roasts on his days off. Because of his enjoyment of chicken, he set out to be a yakitori (chicken skewer) chef from the age of 19. Since leaving home he spent 20 years leading his siblings at the famous "Kushi Ginza," before opening "Hinaizidori-Yakitori Maekawa" in 2011. Since then he has only used Hyuga Dori and Nagoya Kochin chicken from the best hand-rearing farms in the country. He continues to search for new ways to use the best ingredients.
前川 治MAEKAWA OSAMU
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Kokera
こけら
- Shimokitazawa, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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渡邊 兼二朗WATANABE KENJIRO
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I had a fascination with the hospitality industry and I always hoped to have my own place!
My first job working in the hospitality industry was at an izakaya. While I was working there, I became very interested in the industry and I began to think about starting up my own place. From that time on, all of my attention went into learning how to cook. The izakaya that I worked at focused mainly on seafood based cuisine, which meant that I gained a lot of knowledge and tricks about cooking with fish. People say that my knowledge of fish is on a different level to others.
渡邊 兼二朗WATANABE KENJIRO
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Antiqua Trattoria Ciuri Ciuri
アンティカ・トラットリア シュリシュリ
- Gaienmae/Aoyama-Itchome, Tokyo
- Italian,Italian/French / Italian / Mediterranean / Wine
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高橋 健太TAKAHASHI KENTA
The Chef's Recommendations -
Experience of apprenticeship era in Bologna, Italy ensures chef's works.
He was born in Tokyo in 1975. After graduating from culinary school, he trined for 3 years at "Osteria" in Funabashi, before leaving for Italy. For the 7 years he spent in Italy, he wandered from northern Italy to southern Italy with Bologna as his base, and gained experiences from numerous restaurants, with the Michelin-starred restaurant "IL SOLE" at the center. After returning to Japan, he joined the Sicilian restaurant "Don Cicco" in Shibuya and worked for 6 years under chef Tsutomu Ishikawa. In March 2013, he opened "Trattoria Antica Ciuri Ciuri".
高橋 健太TAKAHASHI KENTA
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Restaurant La FinS
Restaurant La FinS
- Shimbashi/Shiodome, Tokyo
- French,Italian/French / French
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杉本 敬三SUGIMOTO KEIZO
The Chef's Recommendations -
His training started from as early as elementary school and he was considered a cooking genius.
He started working at a Japanese restaurant and Japanese sweet shops when he was an elementary school student. He graduated from the culinary school, Tsuji, and also went to France to study at a French cooking college. He went to Alsace and visited other areas as well. He became a chef after four years and returned to Japan after eight years in total. In 2012, he opened La FinS.
杉本 敬三SUGIMOTO KEIZO
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Restaurant Mona Lisa Ebisu Branch
レストラン モナリザ 恵比寿店
- Ebisu, Tokyo
- French,Italian/French / French
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河野 透KAWANO TORU
The Chef's Recommendations -
Our chef values the input of his guests and pursues fashionable, cuttingedge cuisine with the spirit of a true craftsman
Born September 25th, 1957 in Miyazaki Prefecture. After graduating from the Tsuji Culinary Institute in Osaka, he studied at Seiyoken for five years before moving to France. He started at Japanese restaurants before working his way to the Michelin one-star (now three-star) restaurant Guy Savoy in Paris. He then honed his skills at the Swiss restaurant Girardet before returning to Japan. He served as head chef at Restaurant Hiramatsu and chateau restaurant Joel Robuchon for three years before striking out on his own. In 1997 he opened Restaurant Monna Lisa Ebisu.
河野 透KAWANO TORU
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Kisoji
木曽路
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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大木 哲也OKI TETSUYA
The Chef's Recommendations -
Influenced by relatives who ran a sushi shop, he started his career in cooking.
He was born in Chiba Prefecture in 1964. Thanks to his relatives who ran a sushi shop, he has wanted to become a chef ever since he was a child. He started his training at a sushi restaurant in Tokyo when he was 15 and after that, he polished his skills at several other shops. In 1994, he opened up a new shop, "Kisoji", in Shinbashi in Minato Ward in Tokyo Prefecture and ever since then, has been serving only the freshest of ingredients and seasonal fish that are not only healthy, but let you enjoy the delicious flavors of each season.
大木 哲也OKI TETSUYA
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Sakedokoro Yamane
酒処 やまね
- Nishi-Azabu, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu
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山根 健次YAMANE KENJI
The Chef's Recommendations -
A veteran who welcomes his customers with his warm personality and dishes made from the freshest ingredients
Born in Tottori prefecture in 1958, he decided to pursue a career as chef of Japanese cuisine as he admired the protagonist of a TV show. After graduating cooking school, he trained at a luxury Japanese restaurant in Osaka for 2 years. Moving to Tokyo, he diligently studied at the Japanese restaurant Tsukushi for 2 years. After this, he worked for 15 years at a Japanese restaurant that would become a step towards his present one. He took the opportunity to take over the business when his master retired, opening Sakedokoro Yamane in 1991 and continuing to the present day.
山根 健次YAMANE KENJI
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Iemeshi Shushu Yuki
家めし 殊衆 豊輝
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Western Homemade Meal / Shochu
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佐藤 則子SATO NORIKO
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Home cooking for city folk, with a down-to-earth hostess.
She was born in Tokyo in 1970. She was raised by parents who were both gourmands, and in elementary school she was determined to learn cooking. After becoming independent, she began inviting friends to her house to eat her home cooking, and this inspired her to start "Iemeshi Shushu" in 2004, specializing in home-style cooking difficult to come upon for the modern city dweller. Modest and unpretentious, she has earned the trust of the world-weary through her fine cooking.
佐藤 則子SATO NORIKO
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Nepalico Komazawa branch
ネパリコ 駒沢店
- Komazawa-Daigaku, Tokyo
- Asia,Other Asian / Indian / Nepalese / Indian Curry
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パダム デボコタPADAMU DEBOKOTA
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He opened "Nepalico" with the aim of making Nepalese culture commonplace
He was born in Gorkha, Nepal in 1980, and came to Japan in 2003 in order to learn Japanese. After that, he resolved to spread the charm of Nepalese culture within Japan itself upon marrying his Japanese wife. He trained at restaurants in Tokyo, and returned to Nepal for a period of time to learn about Nepalese cuisine. In September 2010, he opened "Nepalico Shibuya branch". In March 2014, he opened "Nepalico Komazawa branch", thus spreading the charm of Nepalese cuisine further.
パダム デボコタPADAMU DEBOKOTA
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Oshio Ataru
おしお ATARU店
- Tsukishima, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter)
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松野 雄太MATSUNO YUTA
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We want our favorite foods to become our customers' favorites too.
I have always loved making okonomiyaki pancakes at home, so I started working here part time in the second year of high school. And then, falling in love with the taste of monjayaki, I decided to work here full time. I want to serve monjayaki to the customers and have them love it as much as I do!?
松野 雄太MATSUNO YUTA
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