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1 - 10 of 691 chefs

Moxy Tokyo Kinshicho

モクシー東京錦糸町

  • Kinshicho/Sumiyoshi, Tokyo
  • Izakaya (Japanese Tavern),Taverns / Wine / Cocktail / Microbrew

松原 和輝 Kazuki Matsubara

After learning the fundamentals of Japanese cuisine at a sushi restaurant, he traveled to 23 countries around the world to broaden his outlook. 

He was born in 1991 in Hokkaido. After graduating from a university, he was trained for 3 years at a sushi/fish shop in Kanagawa prefecture, then traveled to 23 countries around the world as a backpacker for 6 months. He wanted to be a chef to make use of his ability to cook Japanese cuisine in foreign countries, and to acquire a trade. Through his travels, he became more interested in foreign countries and is currently working actively at [Moxy Tokyo Kinshicho] where many foreign guests are also visiting.   

松原 和輝 Kazuki Matsubara

Coconoma Season Dining

ココノマ シーズンダイニング

  • Nishi-Azabu, Tokyo
  • Italian,Italian/French / General / Pasta / Wine

菱沼 欣也Kinya Hishinuma

The Chef's Recommendations

His wish is to serve dishes that many people can enjoy

Born in Fukushima in 1970. He has enjoyed pleasing people, cooking and eating since he was small. He decided to be a chef to please more people, and started his career as a chef at the age of 19 years old, after graduating from Musashino Cooking College. He gained the fundamental knowledge and techniques at [Harumi Grand Hotel], then learned advanced skills and cost management at [Restaurant Kihachi]. He has been a chef of [Coconoma Season Dining] since October 2010.

菱沼 欣也Kinya Hishinuma

RUTH'S CHRIS STEAK HOUSE

RUTH’S CHRIS STEAK HOUSE

  • Kasumigaseki, Tokyo
  • Steak,Yakiniku/Steak

野口 尊文NOGUCHI TAKAFUMI

The Chef's Recommendations

Fascinated by American cuisine, our chef seeks out traditional flavors

Born in 1967 in Tokyo, he realized how interesting cookery could be during a part-time job at a steak house. He later went to work full time for another steak restaurant in Aoyama. After that, to expand his repertoire, he gained experience in Italian, French, and other culinary styles, before being hired as the chef of a Texan-style restaurant in Yotsuya at the age of 30. At that time realized the depth of American cuisine, and afterwards traveled to LA to work as chef for the Consulate-General in California. After returning to Japan, he polished his skills as the chef of a number of restaurants, and became our chef here at Ruth's Chris Steak House in 2013.

野口 尊文NOGUCHI TAKAFUMI

UNIHOLIC

UNIHOLIC

  • Roppongi, Tokyo
  • Dining bar,Dining bar / Seafood / Fusion/International / Cocktail

田島 祐貴Yuki Tajima

Happiness brought by cooking delicious dishes, eating, and satisfying people.

He was born in 1994 in Saitama prefecture. He began to like cooking when his meal made his family delighted. After graduating from high school, he entered Musashino Cooking College majoring in western cuisine, mainly French. After graduating from the cooking college, he entered the Imperial Hotel to have training, then improved his skills at several restaurants in hotels in different areas. As he encountered the owner of the current company, he became the master chef at [UNIHOLIC] when it opened in 2017. Currently, he is working hard every day "to make the guests smile with his delicious dishes".

田島 祐貴Yuki Tajima

SILIN Fuan Long Yuen

SILIN 火龍園

  • Roppongi, Tokyo
  • Cantonese,Chinese / General / Cantonese / Hong Kong

唐 朱興TO SHUKO

Familiar with Chinese culinary culture, our chef started down the path to becoming a chef as a result of his friend's connections

Born October 9th, 1966, he is a native of Yokohama City in Kanagawa Prefecture. He grew up surrounded by Chinese culture, and loved to cook from a young age. By sheer coincidence, the father of one of his schoolmates was a famous chef, Tomitoku Shu; thus, he aspired to become a chef from a young age. His formal training began at age 18 under Chef Shu, where he honed his skills at a variety of famous restaurants. He struck out on his own at the age of 35 as the owner and chef of Fuan Long Yuen. He opened his second establishment, SILIN Fuan Long Yuen, in 2007. A chef of authentic Cantonese cuisine, he brings out the natural flavors in his ingredients.

唐 朱興TO SHUKO

Asakusa Sushi Ken

浅草すし賢

  • Asakusa, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Japanese Sosaku (creative)

伊藤 昌生Masao Ito

Our chef was drawn to his career after encountering the culinary arts during a part-time job in high school

Our chef, a native of Saitama Prefecture, was born March 20th, 1976. His first experiences with cuisine came from a part-time job at a Japanese-style restaurant in high school. He longed to become a chef for a similar restaurant, but it was not to be; instead, he was hired by a sushi shop in Saitama. There he met a wonderful mentor who drilled him in the fundamentals of Edo-style (traditional Tokyo style) sushi. After that, hoping to acquire a variety of experience, he trained at a number of different restaurants, including other sushi shops, seasonal diners, and eateries, to research both cooking styles and hospitality. He became our chef here at Asakusa Sushi Ken when we opened in 2002. He was promoted to manager last year and continues serving in that role.

伊藤 昌生Masao Ito

Japanese Cuisine Wakyo

日本料理 和郷  Wakyo

  • Kamata, Tokyo
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

小澤 敬Takashi Ozawa

The Chef's Recommendations

True-born chef who was born at an old-established Japanese restaurant and improved his skills at fancy Japanese restaurants.

He was born in 1983 in Kanagawa. As he was born at [Takefuji], a traditional Japanese restaurant in Kawasaki city with a 35 year history, naturally he wanted to be a chef since he was young. After graduating from a cooking school, he had training at one of the biggest hotels in Tokyo, improved his skills at a fancy ryokan (Japanese style hotel) in Hakone and Japanese restaurants in Azabu and Ginza, then opened [Japanese Cuisine Wakyo] in 2013. While working as the master chef, he is also involved in management of the restaurant as the manager.

小澤 敬Takashi Ozawa

Japanese Cuisine Kurikichi

日本料理 栗吉

  • Nishi-Shinjuku, Tokyo
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative)

長束 祐亨Hiroyuki Nagatsuka

He inherited the splendor of Japanese cuisine, and will hand it down to the next generation.

He was born in 1980 in Tokyo. His dream has been [to become a chef] since he was little. Because he liked white rice, he chose the path of Japanese cuisine. After working at [Nadaman] for 3 years and [Sushi Komatsu] in Roppongi for 5 years, he went to Australia and had 2 years of training at [S-KOMATSU], a Japanese and western cuisine restaurant specializing for gluten-free food. In September 2010, he entered [Hotel Rose Garden Shinjuku Kappo Kurikichi] and became the master chef on March 22 in 2017. He is currently challenging to create a new Japanese cuisine while keeping the tradition.

長束 祐亨Hiroyuki Nagatsuka

Ise-gen

いせ源

  • Kanda, Tokyo
  • Japanese,Japanese / Ankou nabe (monkfish hotpot) / General

立川  博之Hiroyuki Tachikawa

A banker to a chef. Has a deep love for monkfish and is currently the 7th generation owner.

Born in 1982 in Tokyo. As the 7th generation owner, he grew up seeing his grandfather and father (5th and 6th generation owners) work, which is how he grew to want to take over the restaurant. He joined a bank upon graduating from university, at the time his grandfather passed away, he embarked on a new career as a chef. He became the 7th generation owner in 2006.

立川  博之Hiroyuki Tachikawa

OPTIMUM EATS!!

OPTIMUM EATS!!

  • Jiyugaoka, Tokyo
  • Japanese,Japanese / General / General / Salad

山下 一明Kazuaki Yamashita

Develop new ideas, as the first step for barrier-free foods.

He is from Okayama prefecture. Currently operates 3 shops. When he became sick and got dietary restrictions, he realized the importance of food. He also wanted his mother to have a healthy life, and therefore opened [OPTIMUM EATS!!] on July 1, 2019. With more and more tourist from overseas visiting Japan ahead of the holding of the Olympics, he is currently working hard to create restaurants where people with different lifestyles can relax and enjoy meals together in this era where various kinds of meals are required.

山下 一明Kazuaki Yamashita

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