Tokyo Chef search result

Creative Dining La Veranda APA Hotel & Resort Tokyo Bay Shiomi 創作ダイニングラ・ベランダアパホテル潮見 Tatsumi/Ariake/Shinkiba, Tokyo Creative,Sosaku (creative) / General / General / Others

小野　翔太Shota Ono

The journey into cooking began with an interest in various industries.

Mr. Ono was born in 1999 in Hyogo. The inspiration to work in the food industry came from a desire, during his time at an agricultural high school, to experience the entire process from production to processing and sales, known as the sixth industrialization. After graduating from culinary school, he spent a year in vegetable production and processing in Tsuruoka City, Yamagata, which UNESCO recognized as a Creative City of Gastronomy. He then worked at a French restaurant in Tokyo before joining his current company. He left the company temporarily to help his mentor, a chef, with the opening of a restaurant in France and then returned to Japan. He is currently active at APA Hotel & Resort Tokyo Bay Shiomi.

小野　翔太Shota Ono

Sumibiyaki Taishusakaba Mikuriya 炭火焼大衆酒場御厨 Sasazuka, Tokyo Japanese,Japanese

渡邉　大介Daisuke Watanabe

Providing seasonal ingredients from various directions, Japanese, Western ,and Chinese.

Mr. Watanabe was born in 1991 in Nagano. The reason why he entered the food and beverage industry was part-time at an izakaya (Japanese pub) when he was a student. He has worked as a manager and head chef in various genres of restaurants in Tokyo. With his experience, he works to please customers by using seasonal ingredients from multiple styles of Japanese, Western, and Chinese cuisine without being limited to only Japanese cuisine.

渡邉　大介Daisuke Watanabe

Yakiniku Kyodai 焼肉兄弟 Kameido, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Gyutan (beef tongue) / Yakiniku (grilled meat)

モンラルソーム　リアンMonrarusomu Rian

An experienced chef serves the heartwarming taste of Yakiniku.

Mr. Monrarusomu Rian was born in 1972. After coming to Japan from Myanmar in 2000, he entered the food and beverage industry through an acquaintance living in Japan. He honed his skills at restaurants of various genres, including shabu-shabu, yakiniku, Japanese cuisine, and bento (boxed lunch) stores. Later, in 2021, he opened his own yakiniku restaurant, Yakiniku Kyodai, which has grown into a beloved local spot.With a wealth of experience and solid skills, he offers a unique taste that fuses food culture.

モンラルソーム　リアンMonrarusomu Rian

Kankoku Chicken DAOL 韓国チキン　DAOL　（ダオル） Shinjuku East Exit/Kabukicho, Tokyo Korean,Other Asian / Korean / Asian Creative Cuisine

キムKim

Proposing a new world of Korean cuisine that takes guests to an extraordinary place.

It was the owner, Mr. Seo Wonho's idea to open a Korean restaurant that is a departure from the busy restaurants and is like a stylish and relaxed restaurant, and he conceived of everything from the restaurant's interior to the menu development. Then DAOL opened in Shin-Okubo on October 6, 2022. Mr. Kim is showing his skills as the restaurant manager, welcoming guests with a warm smile.

キムKim

DOMO DOMO Ikebukuro Higashiguchi Branch DOMO DOMO 池袋東口店 Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo Izakaya (Japanese tavern),Taverns / Pizza / Steak / Western Sosaku (creative cuisine)

アデイカリ　スレスAdhikari Sless

Mr. Sless presents a delightful and delicious time with lots to eat and drink.

He was born in Nepal and came to Japan with the dream of opening a restaurant there. In July 2023, he opened DOMO DOMO, offering dishes specialized in cheese and meat based on the concept of creating a restaurant that makes guests happy. He combines the unique tastes and techniques cultivated in his hometown to develop new dishes.

アデイカリ　スレスAdhikari Sless

Juban Shuraba 十番　酒楽場 Azabu-Juban, Tokyo Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling)

ホ　テムンTemun Ho

A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.

Mr. Ho was born in Buan, South Korea. After coming to Japan, he began to walk the path of cooking. He has been honing his skills in various meat dishes through three years of training at a yakitori restaurant, three years at a yakiniku restaurant, and six years at a steak restaurant. Taking advantage of his rich experience, he entered Juban Shuraba in 2024. He continues to work diligently to provide guests with seasonal ingredients and carefully grilled dishes. Using fresh ingredients carefully selected from the Toyosu market, he is proud of the cooking style in front of guests.

ホ　テムンTemun Ho

rece rece Nihonbashi, Tokyo Italian,Italian/French / Italian / Pasta / Wine

渡辺　勉Tsutomu Watanabe

Presents the dishes that resonate with the five senses, featuring Japanese seasonal ingredients, delicate artistry, and techniques developed in the authentic environment.

Mr. Watanabe was born in 1975 in Ibaraki. He is a chef of rece. He trained for seven years in Florence, a city in central Italy, under the renowned chef Mr. Daniele Pescatore, where he learned the traditional techniques of authentic cuisine and honed his unique sense of bringing out the best ingredients. After returning to Japan, he showcased his skills at Italian government-certified restaurants. Eventually, he got a connection with his current restaurant, where he has been working since its founding in 2019. His meticulous and precise cooking captivates guests with exquisite flavors, and his collaborations with the sommelier for wine pairings have also received high praise.

渡辺　勉Tsutomu Watanabe

Teuchi Soba to Kamo Ryouri Jigen 手打ち蕎麦と鴨料理　慈玄 Ebisu, Tokyo Soba (noodles),Japanese / Duck / Soba (noodles) / Sake

浅見　昌治Masaharu Asami

In a corner of Ebisu, Mr. Asami offers handmade soba noodles and duck dishes for a moment of bliss.

He was born in Yokohama, Kanagawa Prefecture. Although originally from a different world than a chef's, his involvement with organic and safe products in his work gradually strengthened his interest in food. Then he entered the world of Soba noodles chefs, a field in which he had long been interested. After training at a restaurant in the Issa-an group, he opened Jigen. Even though it is located in front of Ebisu Station in the heart of the city, he offers a blissful experience that will make you forget the hustle and bustle of everyday life.

浅見　昌治Masaharu Asami

Sushi Fujiro 鮨　不二楼 Kayabacho, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

古川　和希Kazuki Furukawa

Mr. Furukawa presents the one and only “New Edomae Sushi,” resulting from studies in Fukuoka and Tokyo.

He was born in 1983 in Fukuoka and is the head chef at Sushi Fujiro. In his late teens, he ate at the famous Fukuoka restaurant Yamanaka, and was truly impressed. He studied at a culinary school with a vision of working at Yamanaka and started working there after graduation. He trained hard studying Hakatamae Sushi. After moving to Tokyo and gaining experience at Edomae Sushi restaurants in Ginza and Roppongi, he connected with Mr. Muneshige Takatori, the general manager of Fujiro, and participated in the launch of the current restaurant. He has been in his current position since its founding in 2017. He charms guests from Japan and overseas with his unique sushi that has a fusion of freshness and aging, Eastern and Western styles.

古川　和希Kazuki Furukawa

Nihonryori Mochizuki 日本料理もちづき Oshiage, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

内海　圭史Keiji Utsumi

Mr. Utsumi changes Japan's four seasons into cuisine, pleasing everyone's eyes and taste buds.

He was born in 1970 in Ehime. From childhood, he was exposed to the bounty of fresh seafood and crops, and his aspirations naturally led him to the culinary world. Enthralled by the fascination and depth of Japanese cuisine, he dedicated himself to honing his skills at famous restaurants in Ginza, Asakusa, Kanda, and other areas. In addition to his stoic attitude, he developed a charisma that involved others and became a chef in his 30s. Headhunted by Nihonryori Mochizuki in 2016, he has been working as a general chef since then. He also serves as a consultant to the entire group.

内海　圭史Keiji Utsumi

Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch 近江うし　焼肉　にくTATSU　青山本店 Gaienmae/Aoyama-Itchome, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

西岡　大空Ozora Nishioka

Offers “luxurious time” with the carefully selected ingredients.

Mr. Nishioka was born in Tokyo. After graduating from university, he studied Japanese Wagyu beef for seven years as a middle wholesaler in Tokyo Meat Market and became independent as a chef with his clients. After leaving that job, he gained experience mainly in setting up yakiniku restaurants and creating menus. From April 2022, he has worked at Niku TATSU Aoyama Main Branch. In April 2023, he became the head chef of the restaurant.

西岡　大空Ozora Nishioka

Nou Ohashi 農　おおはし Shinjuku East Exit/Kabukicho, Tokyo Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)

金行　健志Takeshi Kaneyuki

Mr. Kanayuki's diverse menu, which makes the most of vegetables, results from his accumulated experience.

He was born in 1984 in Hiroshima, and since 18, he has built a career in restaurants in Tokyo. He has worked at Western-style restaurants, Sushi restaurants, Izakaya (Japanese-style pubs), and restaurants specializing in kushiyaki (skewers), mainly in the Shinbashi and Hibiya areas. Currently, Mr. Kaneyuki is the manager and chef of Nou Ohashi. He contributes to creating various menus that bring out the best of quality vegetables, regardless of the genre, Japanese or Western.

金行　健志Takeshi Kaneyuki

Nihonbashi Kayabacho Sakaba Tototo 日本橋・茅場町酒場ととと Kayabacho, Tokyo Seafood,Japanese / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Sake

原田　望Nozomi Harada

Ms. Harada honed her skills through Japanese food and Japanese cuisine.

She was born in Chiba. Having experience in several restaurants in Chiba Prefecture, she has honed her skills as a chef, mainly in Japanese cuisine. Currently, she works at Nihonbashi Kayabacho Sakaba Tototo. She utilizes the skills he has cultivated in the world of Japanese cuisine to convey the full appeal of quality ingredients.

原田　望Nozomi Harada

J'apprends J'apprends Nishi-Azabu, Tokyo French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

原　洋隆Hirotaka Hara

In pursuit of authenticity, Mr. Hara's skills are cultivated by his extensive experience.

He was born in 1985 in Kanagawa and began cooking as a part-time job during his student years. Aspiring to be a "reliable person of substance," he decided to become a professional chef. After training at a prestigious French restaurant, he worked at several restaurants before honing his skills as a catering chef while working for an imported food supplier. He established his unique style at the French kappo restaurant Haramitsu, where he served as the manager. Currently, he is the chef at J'apprends.

原　洋隆Hirotaka Hara

Nihonbashi Tamai Main Branch 日本橋　玉ゐ　本店 Nihonbashi, Tokyo Japanese,Japanese / General / Sake

丸山容史Hiroshi Maruyama

The Chef's Recommendations

Started his career in the F&B industry as a teenager.

Mr. Maruyama has been training in a sushi restaurant since his teens and has experience with a wide range of fish. Among them, the conger eel is a delicate fish whose quality varies dramatically depending on how it is handled. He is proud of his restaurant's devotion to quality, which he believes customers will see once they sample their meals. He feels that Japan's traditional eating culture is based on an attitude of hospitality. His ambition is to consistently utilize the skills and knowledge he has acquired, with the goal of bringing delight to his customers.

丸山容史Hiroshi Maruyama

Teppanyaki Okonomiyaki Wa 鉄板焼　お好み焼　わ Shin-Koiwa, Tokyo Teppanyaki,Yakiniku/Steak / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

小野　有海Yumi Ono

Starting with a dream of a place where people can gather. Ms. Ono welcomes guests with heartfelt cuisine.

She was born in 1980 in Tokyo. Initially working as a company employee, she decided to "create a place where people can gather and serve delicious food." After training at the renowned restaurant Teppanyaki Okonomiyaki Saya Main Branch in Sendagaya, she opened her own restaurant, Teppanyaki Okonomiyaki Wa, in April 2018. Each dish she prepares is filled with her solid technique and warm consideration. Her hospitality as an owner who values each person captures the hearts of visitors and does not let go.

小野　有海Yumi Ono

Matoi Ginza まとい銀座 Ginza, Tokyo Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Steak / Wine

的場　圭司Keiji Matoba

Mr. Matoba offers a blissful plate combining carefully selected Japanese wagyu beef and seasonal ingredients from the mountains and the sea.

Mr. Matoba was born 1997 in Wakayama. Impressed by the differences between Western and Japanese culinary culture when Mr. Matoba studied abroad in New York in his late teens, he entered the world of Japanese cuisine to popularize Japanese food overseas. After working at the Ritz-Carlton in Osaka and Hotel Okura in Tokyo, he was transferred to the Hotel Okura in Amsterdam at 30. Since then, he has worked in 17 countries, including Singapore and Switzerland, including launches and events. Finally, he served as an executive chef at AMAN Resorts.

的場　圭司Keiji Matoba

Ginza Tamai 銀座　玉ゐ Ginza, Tokyo Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)

長谷川　久展Hisanobu Hasegawa

Mr. Hasegawa is encouraged by his customers' comments, "It was delicious!".

He started working at Nihonbashi Tamai in December 2014 and moved to Ginza Tamai in April 2016. During the past 42 years, he has worked in the food and beverage industry, mainly in the Japanese food field. It makes him very happy when customers tell him that the dishes he serves them are delicious, so he works hard every day with that feeling in mind. Considering that conger eel dishes are rare in the world, his ambition is to make delicious dishes that everybody has never tasted before.

長谷川　久展Hisanobu Hasegawa

Han no Daidokoro Bettei Shibuya Branch 韓の台所別邸　渋谷店 Dogenzaka/Shinsen, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Whisky / Yakiniku (grilled meat)

大島　孝之Takayuki Oshima

The joy Mr. Oshima felt in the kitchen is what made him want to become a chef.

He was born in Kanagawa. What inspired him to become a chef was a part-time job he had in high school. Since that time, Mr. Oshima has always loved detailed work and creating something. The joy of being in the kitchen and experiencing it through daily operations motivated him to pursue a career as a chef. After graduation, he joined FOODRIM Corporation, where he worked part-time for many years. Currently, he is working at Han no Daidokoro Bettei Shibuya Branch.

大島　孝之Takayuki Oshima

Stand-up Sushi Sushikawa 立食い鮨　鮨川 Sasazuka, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Japanese Sosaku (creative cuisine)

中山　友林Yurin Nakayama

From fishing as a hobby, Mr. Nakayama transitioned into the restaurant business as a handler of fresh seafood.

Mr. Nakayama was born in 1970 in Oita Prefecture. He has fished as a hobby since he was a child. After entering the workforce, he worked as a caregiver but switched to a career in the food industry, handling fresh fish. In 2005, at 35, he joined an izakaya franchise and started his own restaurant. He worked hard to keep it afloat for 10 years before closing it. Then, he began working at a restaurant specializing in seafood cuisine to start learning about fish again. In 2022, he left the restaurant and joined Sushikawa Co., Ltd. He works as a sushi maker at Stand-up Sush iSushikawa, which the company manages.

中山　友林Yurin Nakayama

Restaurant ranking

Browsing history

Creative Dining La Veranda APA Hotel & Resort Tokyo Bay Shiomi

The journey into cooking began with an interest in various industries.

Sumibiyaki Taishusakaba Mikuriya

Providing seasonal ingredients from various directions, Japanese, Western ,and Chinese.

Yakiniku Kyodai

An experienced chef serves the heartwarming taste of Yakiniku.

Kankoku Chicken DAOL

Proposing a new world of Korean cuisine that takes guests to an extraordinary place.

DOMO DOMO Ikebukuro Higashiguchi Branch

Mr. Sless presents a delightful and delicious time with lots to eat and drink.

Juban Shuraba

A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.

rece

Presents the dishes that resonate with the five senses, featuring Japanese seasonal ingredients, delicate artistry, and techniques developed in the authentic environment.

Teuchi Soba to Kamo Ryouri Jigen

In a corner of Ebisu, Mr. Asami offers handmade soba noodles and duck dishes for a moment of bliss.

Sushi Fujiro

Mr. Furukawa presents the one and only “New Edomae Sushi,” resulting from studies in Fukuoka and Tokyo.

Nihonryori Mochizuki

Mr. Utsumi changes Japan's four seasons into cuisine, pleasing everyone's eyes and taste buds.

Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch

Offers “luxurious time” with the carefully selected ingredients.

Nou Ohashi

Mr. Kanayuki's diverse menu, which makes the most of vegetables, results from his accumulated experience.

Nihonbashi Kayabacho Sakaba Tototo

Ms. Harada honed her skills through Japanese food and Japanese cuisine.

J'apprends

In pursuit of authenticity, Mr. Hara's skills are cultivated by his extensive experience.

Nihonbashi Tamai Main Branch

Started his career in the F&B industry as a teenager.

Teppanyaki Okonomiyaki Wa

Starting with a dream of a place where people can gather. Ms. Ono welcomes guests with heartfelt cuisine.

Matoi Ginza

Mr. Matoba offers a blissful plate combining carefully selected Japanese wagyu beef and seasonal ingredients from the mountains and the sea.

Ginza Tamai

Mr. Hasegawa is encouraged by his customers' comments, "It was delicious!".

Han no Daidokoro Bettei Shibuya Branch

The joy Mr. Oshima felt in the kitchen is what made him want to become a chef.

Stand-up Sushi Sushikawa

From fishing as a hobby, Mr. Nakayama transitioned into the restaurant business as a handler of fresh seafood.