301 - 320 of 669 chefs
-
Hormone Ramen 8910 Akasaka Branch
ホルモンラーメン8910 赤坂店
- Akasaka, Tokyo
- Ramen,Ramen (noodles) / Horumon (offal meat) / Miso Ramen (miso sauce ramen) / Tsukemen (noodles served separately from dip soup)
-
![]()
八木 英保Hideyasu Yagi
-
After studying at an Italian restaurant, Mr. Yagi is challenging new possibilities for ramen.
He was born in 1975 in Tokyo. Starting his career as a chef at 22, he spent the next 20 years working in Italian cuisine. He has been a head chef of an Italian restaurant and trained in Italy at the age of 38 and has honed his skills both in Japan and abroad. Since joining his current company, he has supported various restaurants, including Italian and Korean cuisine, from their launches. He is currently working at 8910 Akasaka Branch. He is constantly pursuing the possibilities of the new genre of Hormone (offal meat) Ramen.
八木 英保Hideyasu Yagi
-
-
Yakiniku Nabedonya Shikata
焼肉鍋問屋 志方
- Nakameguro, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Motsu Nabe (offal hot pot) / Sukiyaki (hot pot stew)
-
![]()
前西 貴哉Takaya Maenishi
The Chef's Recommendations -
Providing pleasure with outstanding meat delicacies chosen by meat professionals.
Mr. Maenishi was born in 1976 in Hyogo. He is the president of Teishin Shikata Meat Co., Ltd., a wholesaler that handles everything from production to distribution with the philosophy of "bringing high-quality beef to the table in its best condition." The company pursues ideal beef production by working together with contract farms, including cattle fattening environments, to provide high-quality beef to consumers in fresh condition. Yakiniku Nabedonya Shikata has opened in Tokyo in 2005. It continues to attract many people with the taste of its carefully selected meat, allowing them to enjoy quality meat anytime.
前西 貴哉Takaya Maenishi
-
-
Sumiyakikoubou Suzakumon
炭焼工房 朱雀門
- Shirokane/Shirokanedai, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
-
![]()
吉岡 智也Tomoya Yoshioka
-
Mr. Yoshioka is a young chef who inherits good old techniques and passion and shines brightly in the modern age.
He was born in 1998 in Tokyo. After working part-time at a Japanese restaurant, he started his training in earnest at Sumiyakikoubou Suzakumon in 2018. After the restaurant's relocation, his sincere personality and ambition were further enhanced, and he grew to lead the store. Taking over the skills and philosophy of the head chef, a master artisan, he continues to hone his cooking skills every day, making every dish shine even brighter. His dishes, made with sincere effort and passion, will become addictive once you taste them.
吉岡 智也Tomoya Yoshioka
-
-
Ginza Seiten
銀座 青天
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Steak
-
![]()
青木 祐一Yuichi Aoki
-
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
-
-
Le Ciel
Le Ciel
- Kunitachi, Tokyo
- French,Italian/French / French
-
![]()
荻原 哲哉Tetsuya Ogiwara
-
Various experiences at Japanese or Italian food, hotel and famous restaurants supporting his culinary base
Born in 1979 in Saitama Prefecture. After graduating from a senior high school, he entered a resort hotel [XIV] by Yamanaka Lake. He was originally a service staff, but started a culinary career when he was 20 with admiration for the chef he met there. After working at a restaurant in Atami for 1 year, he moved to Tokyo, and worked at [Ristorante kappas] in Aoyama and other places. He built up further experience at [Auberge Ren] in Hakone for 3 years, at [L'EMBELLIER] in Minami Aoyama for 1 year, and was invited by the owner Mr. Hirata, who used to work at [Ginza L'ecrin] and [AMOUR], to be a chef of [Le Ciel].
荻原 哲哉Tetsuya Ogiwara
-
-
Daigomi
醍醐味
- Marunouchi, Tokyo
- Kaiseki (course menu),Japanese / General / Robatayaki (coal grilling) / Kaiseki (traditional multi-course meal)
-
![]()
明野 孝志Takashi Akeno
-
Mr. Akeno has developed skills and a deep love for ingredients to take his cooking to the next level.
He was born in 1976 in Tokyo. His parents owned a yakitori restaurant, and his admiration for his father's cooking inspired him to become a chef. After graduating from Hana Culinary College, he began training at a kappo restaurant serving fugu (blowfish) and unagi (eel), both of which require particular skills in Japanese cuisine. Under the tough environment, he continued to hone his culinary skills. In 2007, he joined the current company. Keeping up his hard work and passion, he became the head chef of Daigomi in 2022.
明野 孝志Takashi Akeno
-
-
Teppanyaki Steak Kitanozaka
鉄板焼 ステーキ 北野坂
- Shinjuku-Sanchome, Tokyo
- Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Sosaku (creative cuisine) / Steak
-
-
-
-
Ponta Honke
ぽん多本家
- Okachimachi, Tokyo
- General,Western / Tonkatsu (fried pork cutlet) / General
-
![]()
島田 良彦Yoshihiko Shimada
-
He was brought up surrounded by chefs, and decided to succeed his family business when he was still young.
Born in 1965 in Tokyo, he raised up in the Ueno city interacting with chefs. His father told him to decide his future by his third year of high school, therefore he determined to succeed his family business. After graduating from high school, he entered Yamanoue Hotel to have a 3-year training, then went back to [Ponta Honke] to work for. At the age of 36, he became the 4th generation as his father passed away, and is currently maintaining this old-established restaurant since the period of Meiji with its traditional taste.
島田 良彦Yoshihiko Shimada
-
-
RRR Kobe Beef & Wine Otemachi
RRR Kobebeef&Wine otemachi
- Otemachi, Tokyo
- French,Italian/French / French / Steak / Wine
-
![]()
大和田 龍之介Ryunosuke Owada
-
Mr. Owada is creating new landscapes in Roppongi's French cuisine with charming dishes that blend the classic and modern.
Mr. Owada was born in 1988 in Chiba Prefecture. Growing up watching his father, who was a French chef, he aimed to walk the same path. After graduating high school, he went to France, where he became accustomed to the food and culture of that country. He then studied under the chef Mr. Koji Watanabe at the famous Tokyo restaurant L'ecrin Ginza. After working in several restaurants, such as Quintessence in Kitashinagawa, Marche de Jyuban in Azabu-Juban, Le Bistro, and 336ebisu in Ebisu, he currently works at RRR Kobe Beef & Wine Otemachi.
大和田 龍之介Ryunosuke Owada
-
-
Nishiazabu Yakiniku X ~TEN~
西麻布 焼肉X ~TEN~
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
川崎 亮Ryo Kawasaki
-
Mr. Kawasaki is a chef who presents the charm of Yakiniku, which continues to evolve.
He was born in 1976 in Hokkaido. Specializing in meat dishes, he has extensively researched meat connoisseurship and cooking methods. His career as a chef began at Brasserie Tablose in Daikanyama, Tokyo. After that, he became the chef of the French restaurant Stellato in Shirokane. He then moved to the French restaurant Stellato in Shirokane, Tokyo. Then, he served as sous chef at Ogasawara Hakushakutei and as chef at both AW Kitchen and BLT STEAK TOKYO. In 2019, he was appointed as chef of Nishiazabu Yakiniku TEN, which further explores the appeal of yakiniku.
川崎 亮Ryo Kawasaki
-
-
Kagurazaka Shabu-shabu Fuga
神楽坂しゃぶしゃぶ風雅
- Kagurazaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Sosaku (creative cuisine)
-
![]()
岩本 光正Mitsumasa Iwamoto
-
Mr. Iwamoto is an experienced chef who has been involved in food from various aspects.
He was born in 1971 in Tokyo. He had worked as a chef at "SARA" in Aoyama, Tokyo. He then became involved in the launch of "Table Modern Service," where he assisted in the operation and menu development of various restaurants, starting with its production business. After that, he worked at "Tokyo American Club" and is currently a chef at "Kagurazaka Shabu-shabu Fuga." His diverse menu, ranging from simple dishes that best use quality ingredients to creative dishes, has delighted many people.
岩本 光正Mitsumasa Iwamoto
-
-
Yummy
八味 〜yummy〜
- Roppongi, Tokyo
- Izakaya (Japanese tavern),Taverns / Okonomiyaki (savory pancakes) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)
-
![]()
平野 信英Nobuhide Hirano
-
With over 40 years of experience as a chef, Mr. Hirano offers dishes that fascinate both the palate and the mind.
He was born in 1964 in Tokyo. Starting his culinary career in his teens, he opened a teppanyaki restaurant, Doremi, in Kameido in 1988. It quickly gained popularity and expanded branches in Ginza and Nihonbashi. He has also been active in television and magazines and has won the TV Tokyo program "TV Champion." In 2012, he opened a Hawaiian restaurant, No Reservations, in Ningyocho. In July 2024, he newly opened Yummy in Roppongi. Utilizing his experience and skills as a chef over 40 years, he delivers dishes with heart and soul.
平野 信英Nobuhide Hirano
-
-
Yakiniku MOCHIO -Exquisite Kobe beef-
焼肉もちお
- Omotesando/Aoyama, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
-
![]()
阿部 翔太Shota Abe
-
Mr. Abe continues to refine the technique of cutting meat for better taste by distinguishing the quality of meat.
He was born in 1991 in Miyagi. Moved to Tokyo after graduating from university. While working at high-end Japanese black beef yakiniku restaurants such as Ushinokura and Ushikuro, he became fascinated with the world of " artisanship," which involves refined techniques that determine the deliciousness of yakiniku, including how to select high-quality meat and how to cut meat without putting stress on it. He has been the head chef at Yakiniku Mochio since its opening, sharing Mr. Kitano's passion for "high-quality meat with better taste."
阿部 翔太Shota Abe
-
-
Antica Osteria del Ponte
アンティカ・オステリア・デル・ポンテ
- Marunouchi, Tokyo
- Italian,Italian/French / Italian / Wine / General
-
![]()
Stefano Dal MoroStefano Dal Moro
The Chef's Recommendations -
A famed chef who mixes classic and new Italian cuisine.
Started building his career as a favorite apprentice of the famous chef Ettore Alzetta. After becoming the head chef at Angelo Paracucchi, where he formerly learned his trade, he gained experience working at several three-star Michelin restaurants. He also refined his craft at Antica Osteria del Ponte Milano Main Branch and is currently the executive chef of Antica Osteria del Ponte Tokyo Branch.
Stefano Dal MoroStefano Dal Moro
-
-
SUSHI SHIOGAMAKOU GINZA KIWAMI
鮨 塩釜港 銀座 極
- Ginza, Tokyo
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood
-
![]()
鈴木 嘉祐Yoshihiro Suzuki
-
Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.
He was born in 1982. He entered the world of sushi at the age of 16 and started his apprenticeship at 19 at KIYOTA, a famous sushi restaurant visited by many celebrities. After his training period, he met Mr. Kamada, a tuna professional. He joined Kaisenzushi Shiogamakou because he was fascinated by how Mr. Kamada worked and his deep knowledge. He has made sushi for many people in Shiogama. In February 2024, he was appointed Oyakata (head chef) of SUSHI SHIOGAMAKOU GINZA KIWAMI. With his passion for SHIOGAMAKOU, he brings smiles to visitors' faces with the knowledge and wealth of experience he has cultivated.
鈴木 嘉祐Yoshihiro Suzuki
-
-
Kuzushi Washoku Koukian
くずしわしょく香季庵
- Mitsukoshimae, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
-
![]()
高橋 直希Naoki Takahashi
-
Mr. Takahashi creates a world of Japanese cuisine that surprises and impresses guests.
Based on Japanese cuisine that makes the most of seasonal ingredients, he continues to develop new dishes combining French and Italian techniques.
高橋 直希Naoki Takahashi
-
-
il Cardinale Akasaka
イルカルディナーレ赤坂
- Akasaka, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
-
![]()
塩 侑貴Yuki Shio
-
Making the restaurant where customers can enjoy not only the taste but also the cooking scene.
Mr. Shio was born in 1990 in Chiba. After working at "Sabatini di Firenze Ginza branch" for two years, "Sabatini di Firenze Daimaru Tokyo branch" for four years, "Pub Cardinal Ginza" for two years, and "Pub Cardinal Marnouchi (PCM)" for four years, he has arrived at his current position. At "il Cardinale Akasaka," the open kitchen is a charming feature that makes interactions between guests and staff enjoyable. He aims to create a restaurant experience that is satisfying to the taste and enjoyable to watch with their open kitchen.
塩 侑貴Yuki Shio
-
-
Peter Luger Steak House Tokyo
ピーター・ルーガー・ステーキハウス 東京
- Ebisu, Tokyo
- Steak,Yakiniku/Steak / American / Steak / Wine
-
![]()
高知尾 文彦Fumihiko Takachio
-
The dream has come true, but Mr. Takachio still has feelings from back then.
He was born in 1976 in Tokyo. It was cooking manga that he read in elementary school that inspired his yearning to become a chef. His dream remained the same throughout high school, and he went on to a culinary school. After graduation, he gained experience in several restaurants before joining his current company. Moved to the U.S. for about a month to prepare for the opening of Peter Luger Steakhouse Tokyo in Japan. Learned about Peter Luger's steaks at the original restaurant in Brooklyn. In 2021, the restaurant opened in Ebisu. He's been grilling steaks in his kitchen since then.
高知尾 文彦Fumihiko Takachio
-
-
TOGO'S
東郷（TOGO'S）
- Gaienmae/Aoyama-Itchome, Tokyo
- Japanese,Japanese / General / Soba (noodles) / Sake
-
![]()
東郷 健一郎Kenichiro Togo
The Chef's Recommendations -
With global Japanese cuisine that transcends national boundaries, the famous chef continues to move with the times.
Mr.Togo was born in 1964 and is a native of Tokyo. At 18 years old, he began training at the Tosa (modern Kochi Prefecture) cuisine restaurant Neboke, located in Akasaka. After that, he moved to New York and gained experience as head chef at a branch of the long-standing sushi restaurant Hatsuhana. He also worked at a popular Japanese restaurant in Manhattan. With an enthusiastic invitation from Mr. Nobuyuki Matsuhisa, the owner and chef of NOBU, he joined NOBY NEW YORK CITY as an opening staff. Through his activities in Israel and his work in London, he was appointed as head chef of the Tokyo branch. In 2009 he struck out on his own. Currently, he works at a new restaurant in Minami-Aoyama.
東郷 健一郎Kenichiro Togo
-
-
Hakata Motsunabe Yamanaka Ginza Branch
博多 もつ鍋 やま中 銀座店
- Ginza, Tokyo
- Motsu Nabe (offal hotpot),Japanese / General / Nabe (hot pot) / Motsu Nabe (offal hot pot)
-
![]()
山中 幸一 Koichi Yamanaka
-
Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.
He was born in 1952 in Kanagawa. Began his career working at a restaurant in Okayama. At the same time, his brother, who was staying and working in Fukuoka under the influence of a friend from Fukuoka, founded Hakata Motsunabe Yamanaka in 1984. He was offered to help at the restaurant, which quickly became popular, and joined it in 1987. Since then, he has continued to work as a chef at the restaurant. As the executive chef of Hakata Motsunabe Yamanaka, he is still active on the front line.
山中 幸一 Koichi Yamanaka
-
