281 - 300 of 669 chefs
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Ristorante ACQUA PAZZA
リストランテ アクアパッツァ
- Gaienmae/Aoyama-Itchome, Tokyo
- Italian,Italian/French / Italian
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日髙 良実Yoshimi Hidaka
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A pioneer who went to Italy to introduce Italian cuisine to Japan.
Born in Hyogo Prefecture in 1957. After training at [Alain Chapel], a French restaurant inside Kobe Portopia Hotel, he decided to work towards mastering Italian cuisine. He was one of the first people to go to Italy with the aim of studying Italian cuisine. Throughout his three years of study, he came to realize that the charm of Italian cuisine lies in regional foods. With this in mind, he studied at 14 different restaurants all across the country. In 1990, he opened this restaurant, naming it after the dish that impressed him the most during his studies.
日髙 良実Yoshimi Hidaka
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Kanzen Koshitsu Yakiniku Ushimasa
完全個室焼肉 牛まさ
- Machida, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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Ushikoi Shibuya Branch
赤身焼肉のカリスマ「牛恋 渋谷店」
- Shibuya South Exit, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sousaku Sushi (creative sushi)
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小泉 孟Hajime Koizumi
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Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.
He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.
小泉 孟Hajime Koizumi
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Tsukiji Katsura
築地かつら
- Tsukiji, Tokyo
- Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Hamburger Steak / Curry
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佐々木 竜Ryu Sasaki
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The passion and skill of Mr. Sasaki, who continues to follow his father, produce a fascinating teppanyaki.
He was born in 1987 in Toyko. Since his father was a Western-style chef, he had no hesitation in following in his father's footsteps. He started working part-time at a restaurant as a high school student and entered a restaurant in Ginza for training at 20. He continued to hone his skills for the next ten years and is now the head chef at Tsukiji Katsura. His cuisine, made with the utmost care and dedication to ingredients and his guests, is so beautiful that it is almost like a work of art and so delicious. Many people have been fascinated by his journey as a chef and his passion.
佐々木 竜Ryu Sasaki
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Unagi Fujita Shirokanedai Branch
うなぎ 藤田 白金台店
- Shirokane/Shirokanedai, Tokyo
- Japanese,Japanese / Unagi (eel)
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藤田 将徳Masanori Fujita
The Chef's Recommendations -
Raised in an environment with eel around him from birth, he handles them earnestly as a chef.
Born in 1973 in Hamamatsu, Shizuoka. Eldest son of Shigeyoshi Fujita, 3rd generation owner of [Unagi Fujita]. Entered the restaurant world immediately after graduating high school. Worked as a manager in a large-scale restaurant with 300 seats and 100 staff members. Built up 4 years of experience, including working abroad. Joined [Unagi Fujita] in 1996. Learned the processes of putting eel on skewers, cutting up whole eel, and grilling them over the course of 13 years. Appointed representative director in 2009, and concurrently worked in direct sales department. Opened a branch location in front of Hamamatsu Station in 2011. The Shirokanedai branch opened in 2016, and is managed jointly with the hostess and his older sister.
藤田 将徳Masanori Fujita
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Kuma no yakitori cocoro
熊の焼鳥cocoro
- Shinjuku-Sanchome, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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安保 大樹Taiki Anbo
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Mr. Anbo uses his cultivated skills to bring out the best of the finest ingredients.
He was born in 1998 in Kyoto. At 16, he entered the world of food and drink. He worked at Japanese restaurants, tempura specialty restaurants, and izakayas (Japanese-style pubs), mainly in Kyoto Prefecture. He has acquired skills as a chef and an observant eye for identifying ingredients. Currently, he is a chef at cocoro. He uses his cultivated techniques to bring out the charm of the finest ingredient, the "ultimate chicken."
安保 大樹Taiki Anbo
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Mar de Christiano's
マル・デ・クリスチアノ
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Spanish/Mediterranean,Global/International / Portuguese / Seafood / Wine
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佐藤 幸ニKoji Sato
The Chef's Recommendations -
Cooking style supported by global experience from Europe to Asia.
He was born in 1974 in Saitama prefecture. Longing for [a professional skill], he entered a cooking school after graduating high school and learned western style cooking. Starting his work at [ANA Hotel] after graduation, 3 years later, he travelled to Italy to pursue further experience. Broadening his experience in France, England and Thailand, he learned cuisines in various countries and took responsibility of sous chef at a restaurant with a star and executive chef at a hotel. Returning to Japan, he learned restaurant designing and management, and opened a Portuguese restaurant [Christiano's] in 2010.
佐藤 幸ニKoji Sato
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Ginza Seiten
銀座 青天
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Steak
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青木 祐一Yuichi Aoki
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Mr. Aoki offers a relaxing experience with quality flavors that make you want to eat every day.
He was born in 1967 in Ibaraki. Interested in cooking from an early age, he decided to become a chef when he was in high school. After 20 years of training at a famous restaurant in Tokyo, he honed his skills under the supervision of a master chef who appeared on "Ryori no Tetsujin" (Iron Chef) and continued to further his training. Later, he worked as the head chef at Okahan, owned by Shinbashi Kanetanaka, a long-established Japanese restaurant, where he gained a wide range of experience. By chance, he was involved in the launch of Ginza Seiten and became the head chef when it opened on February 14, 2024.
青木 祐一Yuichi Aoki
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Okonomiyaki Teppanyaki Enmusubi
お好み焼き 鉄板焼き 縁むすび
- Shimbashi/Shiodome, Tokyo
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Wine
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長谷川 義洋Yoshihiro Hasegawa
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Proposing suitable food and space for the important encountering of guests.
Mr. Hasegawa was born in 1982 in Tokyo. He worked at a restaurant in Tokyo at 18 and started his career as a chef. Experience the core genre of high-quality ingredients such as teppanyaki dishes and sushi. He deepened his knowledge as a chef in various areas such as Setagaya, Shibuya, and Ikebukuro. Currently, he works as an owner and chef at Enmusubi, a restaurant often used for business entertainment and special occasions. He offers food and space suitable for guests' important "En (encountering)."
長谷川 義洋Yoshihiro Hasegawa
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Shabuzen Ginza Creston Hotel Branch
しゃぶ禅 銀座クレストンホテル店
- Tsukiji, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes)
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大村 専二Senji Omura
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Mr Omura welcomes diners with the finest ingredients.
He was born in 1960 in Gunma Prefecture.
大村 専二Senji Omura
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MASU
MASU
- Roppongi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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田原 信孝Nobutaka Tahara
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Having identified many meats, Mr. Tahara can convey the charm of the ingredients.
He was born in 1995 in Kagoshima. Initially involved in the yakiniku industry as a wholesaler, he entered the culinary world around 2019. Currently, he is the manager of MASU. Once a wholesaler, he has connected many restaurants and chefs with high-quality meats. With his unique perspective as a chef who has examined many portions of meat, he now connects guests with the finest ingredients.
田原 信孝Nobutaka Tahara
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Yakitori Kappou Shouchan Kichijoji-bettei
焼鳥割烹しょうちゃん 吉祥寺別邸
- Kichijoji, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Kaiseki (tea-ceremony dishes)
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河村 俊樹Toshiki Kawamura
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Mr. Kawamura's solid skills and in-depth knowledge cultivate his passion for food.
He was born in 1980 in Shizuoka. Influenced by his grandparents, who were artisans, he aspired to be a chef since high school. After graduating from a culinary school in Niigata, he worked at a Kaiseki (tea-ceremony dishes) restaurant in Akasaka for three years, a hotel in Shinagawa for three years, and a Sushi restaurant in Tsukiji for five years. After that, he worked at a Japanese restaurant for ten years before joining Yakitori Kappou Shou-chan Kichijoji-bettei last year. Currently, he is working as the head chef.
河村 俊樹Toshiki Kawamura
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Yakiniku Motoyama Ebisu Branch
焼肉もとやま 恵比寿店
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
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渡部 一彦Kazuhiko Watanabe
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Enjoy carefully selected Kobe beef.
Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.
渡部 一彦Kazuhiko Watanabe
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YAKITORI DINING ITADAKI COCCO CHAN Gotanda Branch
北海道焼鳥 いただきコッコちゃん 五反田店
- Gotanda, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Hokkaido Cuisine
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LE BOURGUIGNON
LE BOURGUIGNON
- Nishi-Azabu, Tokyo
- French,Italian/French / French
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菊地 美升Yoshinaru Kikuchi
The Chef's Recommendations -
Passing every day in a productive way, experience in Burgundy built a strong foundation
Chef Kikuchi was born in Hokkaido in 1966. After graduating from culinary school, he worked at Aux Six Arbres in Roppongi and Club Nyx, before going to Europe when he was 25. He worked at various highly rated restaurants in France and Italy for three and a half years. His time training in Burgundy, where he used his off-days to visit the numerous wine producers of the region, became a cornerstone of his development. After returning to Japan, he worked for about three years as chef for L'Amphore in Omotesando before opening Le Bourguignon in 2000.
菊地 美升Yoshinaru Kikuchi
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SAKURA Roppongi
SAKURA 六本木
- Roppongi, Tokyo
- French,Italian/French / General / Omurice (omelet rice) / Wine
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山本 柊磨Shuma Yamamoto
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Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian.
Mr. Yamamoto was born in 1996 in Saitama. He began his interest in cooking in junior high school when he started making meals for it himself. He began to enjoy serving his family and being told how delicious it was. At 22 years old, after graduating from college, he started working at a restaurant a friend was recruiting for and studied mainly Italian cuisine. In September 2022, he moved from SAKURA Kabukicho to SAKURA Roppongi, where he serves as the chef.
山本 柊磨Shuma Yamamoto
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Trattoria Pizzeria LOGIC Odaiba
Trattoria Pizzeria LOGIC お台場
- Odaiba, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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Ushikoi Ikebukuro Branch
赤身焼肉のカリスマ「牛恋 池袋店」
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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小泉 孟Hajime Koizumi
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Mr. Koizumi wants to serve joyful moments with his smile and heartwarming customer service.
He was born in 1996 in Tokyo. In 2024, he joined Ushikoi's Shibuya branch as a staff member. His love of meeting people and his passion for the hospitality industry led him there. At first, he was not very good at cooking, but he began to feel happy when he saw his guests eating the dishes with pleasure. He pays great attention to the finest detail to give guests happy memories. He always strives to provide better service. His smile and heartwarming customer service make the restaurant's atmosphere all the more wonderful.
小泉 孟Hajime Koizumi
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Chêne Restaurant & Bar
Chêne Restaurant＆Bar
- Roppongi, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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癸生川 茂Shigeru Kebukawa
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Providing more than just a counter dining experience.
Mr. Kebukawa was born in 1992 in Saitama Prefecture. He started his career as a chef at the French restaurant Amusez in Kumagaya, Saitama Prefecture. After working at a French restaurant, A Nu Retrouvez-vous in Hiroo, he continued his career as a chef in various places. After working as a chef at Nakameguro Grill in Nakameguro, he joined Triple R Co., Ltd. in 2020. He is currently the chef at Rn. With the concept that the experience is more than just eating in mind, he entertains many guests at the counter with a lively atmosphere.
癸生川 茂Shigeru Kebukawa
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Tsukiji Bon Marché
築地ボン・マルシェ
- Tsukiji, Tokyo
- Italian,Italian/French / General / Italian / Pasta
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薄 公章Kimiaki Usuki
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After gaining experience at renowned restaurants in Aoyama and Ginza, Mr. Usuki further honed his skills through training in Italy.
He was born in 1975 in Saitama. From a young age, he became interested in cooking by visiting well-known restaurants with his gourmet grandfather. Inspired by a certain famous TV show featuring chefs, he enrolled in the culinary school Ecole Tsuji Tokyo at the age of 18. After graduating, he gained experience at Ponte Vecchio in Aoyama and grape gumbo in Ginza (now closed) before heading to Italy. He worked four years at the famous restaurant RISTORO DI LAMORE in Tuscany and then returned to Japan. In 2009, he assumed the head chef position at Tsukiji Bon Marché.
薄 公章Kimiaki Usuki
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