621 - 640 of 664 chefs
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Restaurant Aida
レストラン 間
- Ebisu, Tokyo
- French,Italian/French / French / Wine
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表 成治OMOTE SEIJI
The Chef's Recommendations -
Created the now popular "Vegetable course" at [Bistro Aida], and opened his own restaurant
Born in Ishikawa, 1972. After graduating from culinary school, he began working at a local hotel to begin his career as a chef. At 25 years old he moved to Tokyo, and worked in a French restaurant, training 2 years in pastries and 3 years in cuisine. Later he learned the culinary arts at [Chez Matsuo], and worked as a head chef in restaurants in Tokyo and Yokohama. He has been part of [Restaurant Aida] from the start, and laid the groundwork for its fame with the currently popular "Vegetable course." In June 2012, his own restaurant [Aida] was opened.
表 成治OMOTE SEIJI
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Okonomiyaki Monjayaki Asakusa Tsurujiro
お好み焼もんじゃ焼浅草つる次郎
- Asakusa, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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浜田 圭二HAMADA KEIJI
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An encounter with subtle yet profoundly complex Japanese cuisine
His fascination with the delicate yet complex flavors of the Japanese cuisine he encountered during his part-time job at a Japanese restaurant led him down the path to becoming a chef. He studied pure, authentic Japanese cuisine before coming to work with us. Our establishment serves not only okonomiyaki and monjayaki (savory pancakes with fillings), but also full course meals that bring genuine Japanese cuisine to life. He cooks each day with the belief that he should pour his all into every meal he makes.
浜田 圭二HAMADA KEIJI
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Ristorante Il Bambinaccio
リストランテ イル バンビナッチョ
- Nishi-Azabu, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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福田 憲一FUKUDAKENICHI
The Chef's Recommendations -
We preserve the goodness of the traditional Italian dishes you've always loved
After gaining experience in Italian restaurants in Tokyo and Sapporo, he traveled to Italy at the age of 23. He trained in a variety of kitchens all over Rome, did a stint as head chef at Ristorante da Ruka in Venice, and returned to Japan at 26.
福田 憲一FUKUDAKENICHI
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Shibusan Uokin
渋三 魚金
- Shibuya South Exit, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood
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長島 志郎NAGASHIMA SHIRO
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His motto is to make preparations perfectly and serve dishes to customers at their best condition.
He was born in 1977 in Tokyo. When he was working part-time at a restaurant in his high school days, he discovered the joy of restaurant business. After experiencing various jobs, he made up his mind to become a chef at the age of 27. He found a job at a famous izakaya (restaurant pub) and learned the basics of cooking skills thoroughly. Then he joined Uokin at 30. After working at Gotanda and Shimbashi branches, he transferred to Shibusan Uokin in 2012. Now he is the chief chef there. As a professional, he is enchanted by the fact that he can handle a lot of fresh ingredients from the Tsukiji market.
長島 志郎NAGASHIMA SHIRO
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Tonkatsu Muneta
とんかつ棟田
- Shimokitazawa, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet) / Beer / Highball
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棟田 良祐MUNETA RYOSUKE
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His specialties: pork cutlets and deepfrying both Western and Eastern
Born 1984 and coming from Tokyo, he's loved tonkatsu (deep-fried pork cutlets) from an early age. This love lead him to the world of cookery. He trained for six years at Tonkatsuden in Edogawa Ward, picking up the fundamentals. He persists in carefully selecting healthy, delicious, soft, grain-fed pork and gold medal-winning Koshihikari rice from Nita, Okuzumo, and Shimane. Serving up well-priced and filling portions of delicious food, he makes the joy of his customers the worth of his work.
棟田 良祐MUNETA RYOSUKE
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Bishokudokoro Sakuji Nishishinjuku
美食処 作治 西新宿店
- Nishi-Shinjuku, Tokyo
- Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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安藤 孝司ANDO TAKASHI
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Leave the hospitality of Japanese cuisine up to this chef.
At Ichukyo, a kaiseki (traditional Japanese banquet) restaurant in Tokyo's Omi, he trained under the former director and head chef of Nadaman. "Let me serve you a feast in which you will sense the passage of the seasons in the ingredients and the arrangements," he tells us.
安藤 孝司ANDO TAKASHI
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Sushiya-no Uokin Ebisu Branch
鮨屋のうおきん 恵比寿店
- Ebisu, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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山本 徹YAMAMOTO TORU
The Chef's Recommendations -
He is the chief chef who plays an important role to support the kitchen at the Ebisu branch that can develop the potential of Uokin group.
He was born in 1965 in Yokohama City, Kanagawa Prefecture. He was influenced by cooking programs on TV and naturally became enchanted with cooking. At 15, he joined a Japanese restaurant in Tokyo and learned the basics of Japanese cuisine intensively for six years. Thereafter, he gained experience at a restaurant featuring Kushiyaki (spit-grilled dishes) and large plates and at a Japanese restaurant in Ebisu. Finally he joined Uokin Co., Ltd. in 2008. He refined his skills at the main store of the Uokin group and finally assumed position of chief chef at Sushiya-no Uokin Ebisu Branch.
山本 徹YAMAMOTO TORU
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Kitajimatei
北島亭
- Yotsuya, Tokyo
- French,Italian/French / French
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北島 素幸KITAJIMA MOTOYUKI
The Chef's Recommendations -
With his career spanning nearly half a century, his role in developing French cuisine in Japan has been pivotal
He was born in 1951 in Fukuoka prefecture. He started his culinary career when he was 18, after entering "Royal" in Fukuoka. He was deeply impressed by the dessert buffets at "Regence" in Roppongi, which were still rare at that time, and he also trained as a patisserie. He went to France in 1977, and studied for five years at restaurants such as "Troisgros", and "Georges Blanc", being impressed once again by the culture of French cuisine that he experienced in the country itself. After returning to Japan, he held successive posts as a chef in "De Roanne" in Kyobashi, and "Pantagruel" in Akasaka. He opened "Kitajimatei" in 1990.
北島 素幸KITAJIMA MOTOYUKI
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Yoroniku
よろにく
- Omotesando/Aoyama, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / Others
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半田 智昭HANDA TOMOAKI
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Grown up among national brand stock products, I became a captive of meat before I knew it.
He was born in Iwate City in Iwate Prefecture. Growing up among nationally recognized products like Maezawa beef, Shorhorn beef, Iwanaka pork, and Platinum pork, he fell in love with meat ever since he can remember. He joined an Italian restaurant in Tokyo at the age of 22 and worked there for 5 years to learn how to deal with seafood. Then he experienced training in Kappo in the management of a specialty store for beef tongue. Next was a job in Yakiniku Jumbo Shinozaki Main Store and he later joined Yoroniku in 2007. In the innovative menu of Yoroniku, live the experience and ideas of Mr. Handa, a veteran of many different businesses.
半田 智昭HANDA TOMOAKI
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Libertin
Libertin
- Shibuya East Exit/Miyamasuzaka, Tokyo
- French,Italian/French / French / Wine
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紫藤 喜則SHITO YOSHINORI
The Chef's Recommendations -
His feelings toward cuisine changing from an encounter with natural wines
Born 1975 and coming from Saitama, he began on the road of the chef at 24 and that of French cuisine at 28. Coming in contact with the charms of vin naturel at Le Cabaret in Yoyogi-Uehara, he found himself committed to natural wines. After training further at restaurants like the famed L'amitie in Takadanobaba, he opened Libertin in 2011. With the development of his career as chef and his knowledge of light natural wines, his feelings of something not additive but subtractive grow stronger, and his cookery transforms further into a simpler cuisine that better brings out the life of the ingredients.
紫藤 喜則SHITO YOSHINORI
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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
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齋藤 博重Hiroshige Saito
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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
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Kushikoma Main Store
串駒 本店
- Otsuka, Tokyo
- Izakaya (Japanese tavern),Taverns / Basashi (horse meat sashimi) / Nabe (hot pot) / Sake
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大林禎OBAYASHITEI
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An Encounter with the Master of a LongStanding Sake Shop, a Journey to Discover the Choicest Sake
Born in 1955 in Kumamoto prefecture. At the age of 18 he bought a one-way ticket to Tokyo and began his live-in training to be a chef. He opened "Kushikoma", which was originally just a normal izakaya (Japanese-style bar), at around 25 years of age. After that, he discovered a new-born love of sake (Japanese rice wine) upon meeting Mr. Mitsuhisa Kodama of the legendary "Koshuya" bar in Ikebukuro. The foundations were then laid for the present incarnation of "Kushikoma", which he realized through subsequent pilgrimages to breweries all over Japan to gather up the very best sake.
大林禎OBAYASHITEI
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Ankoya Takahashi
あんこう屋 高はし
- Harumi, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Ankou Nabe (monkfish hot pot)
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高橋 良和KATAHASHI YOSHIKAZU
The Chef's Recommendations -
His experiences working as a salaryman and at a famous tempura restaurant come to life now
He was born in 1972 in Tokyo. He was already part of a restaurant since birth, and was brought up in the environment of Tsukiji as his playground. After graduating from college, he experienced a stint as a salaryman, but he started down the culinary path so that he could carry on his family business. He trained for about three years at a famous tempura (deep-fried food) restaurant and learned the basics of Japanese cuisine. After that, he returned to the shop and has been managing "Ankoya Takahashi" under the guidance of his father until now.
高橋 良和KATAHASHI YOSHIKAZU
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Ristorante Honda
リストランテ ホンダ
- Gaienmae/Aoyama-Itchome, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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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
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Trattoria Siciliana Don Ciccio
トラットリア シチリアーナ・ドンチッチョ
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Italian,Italian/French / Italian / Wine
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石川 勉ISHIKAWA TSUTOMU
The Chef's Recommendations -
His love of the film The Godfather brought him to Sicily
Tsutomu Ishikawa is a native of Iwate prefecture, born in 1961. After coming to Tokyo, he began down the path towards becoming a chef at the age of 19. Also a big fan of The Godfather, he headed to Palermo in Sicily. After that, he also spent 3 years training in Firenze and Bologna before returning to Japan. After working in restaurants such as Cucina Hirata and La Benzina, he became independent in 2000 at Trattoria da Tommasina. In 2006, that restaurant closed, and Chef Ishikawa opened Trattoria Siciliana Don Ciccio in the same year.
石川 勉ISHIKAWA TSUTOMU
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Ostu
オストゥ（Ostu）
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Italian,Italian/French / Italian / Wine
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宮根 正人MIYANE MASATO
The Chef's Recommendations -
An unexpected 5 years in Piedmont guided him for the future
He was born in Saitama prefecture in 1974. After graduating from culinary school, he devoted himself to training at various Italian restaurants in Tokyo, such as the famous "Antonio," and then went to Italy. Most of his time there was spent in Barolo, Piedmont, at the restaurant "Locanda nel Borgo Antico" After returning to Japan, he opened "Ostu."
宮根 正人MIYANE MASATO
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Ginza Koju
銀座 小十
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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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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Kobe Yakiniku Kanteki
神戸焼肉 かんてき
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Beer / Sawa (cocktail of spirits and soda)
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季 慶浩RI KYONHO
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His family ran a yakiniku restaurant, so it was natural for him to go into the same business after graduating from high school.
Born on June 16, 1987 in Fukuoka City, Fukuoka Prefecture. As his parents ran a yakiniku (grilled meat) restaurant, he had an interest in yakiniku restaurants from a young age. After graduating high school, one thing lead to another, and he trained for 5 years at the famous Fukuoka restaurant, Daitoen. During that time, he met the manager of Kanteki, and they decided to work together. After working at the flagship restaurant in Kobe, they opened the Shibuya branch on April 11, 2012 and he became manager.
季 慶浩RI KYONHO
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Ahill Ginza
ahill 銀座
- Ginza, Tokyo
- French,Italian/French / French / Western Teppanyaki (iron griddle grilling) / Hamburger Steak
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山中 昌昭YAMANAKA MASAAKI
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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
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Akasaka Kitafuku
赤坂きた福
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / Crab / Kyoto Cuisine / Wine
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川崎真人KAWASAKI MASATO
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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
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