21 - 40 of 627 chefs
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Kaga Namafu Kappo Kagurazaka MAEDA
加賀生麩割烹 神楽坂 前田
- Kagurazaka, Tokyo
- Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine / Sake
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後藤 尚彦Naohiko Goto
The Chef's Recommendations -
Using the skills of more than 30 years of Japanese cuisine, Mr. Goto elevates seasonal ingredients to Kaga cuisine.
After training at renowned restaurants such as Ginza Kachou and Atami Koarashitei, he became the head chef at a Japanese restaurant in Ginza. With over 30 years of experience in Japanese cuisine, he utilizes his skills to elevate seasonal ingredients into exquisite Kaga cuisine.
後藤 尚彦Naohiko Goto
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Zanshin
残心
- Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
- Izakaya (Japanese tavern),Taverns / Basashi (horse meat sashimi) / Curry / Motsu Nabe (offal hot pot)
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江藤 秀夫Hideo Eto
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He treats guests to various dishes, from fresh seafood to Wagyu beef steaks.
In July 2014, Mr. Eto took on the role of store manager at the opening of Zanshin and has served in that position ever since. Its unique atmosphere, excellent service, and authentic cuisine aim to bring enjoyment to a wide range of guests.
江藤 秀夫Hideo Eto
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Anan Akasaka Branch
あん庵 赤坂店
- Akasaka, Tokyo
- Izakaya (Japanese tavern),Taverns / Chicken / Sashimi (raw fish)/Seafood / Tofu Dishes
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横川 達也Tatsuya Yokokawa
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Mr. Yokokawa loves talking with people. The energetic voice of this chef make his restaurant bright and lively.
Mr. Yokokawa was born in 1992 in Tottori. He has been interested in cooking ever since he was young, and he entertained his family with the food that he made. Because he also enjoyed talking with people, he decided to walk the path of dining in the future. When he was a student, he began working part-time at a restaurant, and after graduation, he entered the dining industry. Currently, he works as the restaurant head at Anan Akasaka Branch. He always shows his smiling face to guests visiting the restaurant and brightens the place with his lively voice.
横川 達也Tatsuya Yokokawa
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Shimotsuki
霜月
- Itabashi, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Beer / Wine
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伊藤 瑞紀Mizuki Ito
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Having worked as a hotel chef and interior decorator, Mr. Ito pursued an izakaya as his culmination.
He was born in 1993 in Saitama. He worked as a hotel chef for 6 years in charge of restaurant and banquet cuisine. Then, after working as an assistant manager of an izakaya for about 3 years, he opened his own restaurant. That is Shimotsuki, which offers a menu that features mainly Western-style dishes and a friendly atmosphere. Since he also ran an interior decorating business in the past, Mr. Ito's creativity is also reflected in the space. Shimotsuki is a restaurant that can be called the culmination of his cultivated knowledge and techniques.
伊藤 瑞紀Mizuki Ito
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CRAFT BEER FACTORY SHINJUKU ALE
クラフトビール工房 新宿エール
- Shinjuku East Exit/Kabukicho, Tokyo
- Beer Bar,Bars (pubs) / Beer / Cocktail / Craft Beer
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深谷 茶来羅Chakura Fukaya
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Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.
He was born in 1983 in Tokyo. As he worked in various genres of customer service, he began to think he was suited for the job and entered the food and beverage industry. After graduating from Oda Cooking College, he gained experience in dining bars and other restaurants before joining his current company by fate. Following working at SHOW RESTAURANT "nest," he became the manager of SHINJUKU ALE in March 2021. The bar is popular among young people as a place where they can easily enjoy craft beer.
深谷 茶来羅Chakura Fukaya
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Yakiniku Saigyu Shibuya branch
焼肉 最牛 渋谷店
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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夏森 威Takeshi Natsumori
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Mr. Natsumori provides carefully selected meat, with the first priority being to please his guests.
He was born in 1978 in China. He was originally interested in cooking and naturally started his career as a chef. After accumulating about 5 years of experience at the famous yakiniku restaurant Jojoen and around 10 years of experience at Japanese restaurants, he is currently showing his skills as the head chef and manager at Yakiniku Saigyu Shibuya branch. With the belief that "the greatest joy for a chef is to see their customers delighted," he continues to hone his skills and provide delicious meat to his customers.
夏森 威Takeshi Natsumori
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Hamayakitaro Jimbocho Branch
浜焼太郎 神保町店
- Jinbocho, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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楊 勇Yong Yang
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The life of a chef began in Japan. Mr. Yang provides hospitality with seasonal Japanese delicacies.
He is from China. Coming to Japan at 27, he has since built a career in the Japanese restaurant industry. From a ramen restaurant in Tokyo, he has been exposed to Japan's unique and ever-changing culinary culture. Currently, he is active as the manager of the Hamayakitaro Jimbocho Branch. He makes visitors smile with seasonal delicacies such as fish only available in that season.
楊 勇Yong Yang
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Azabu Yung
麻布 勇
- Nishi-Azabu, Tokyo
- Chinese,Chinese / General / Chahan (fried rice) / Chinese Sosaku (creative cuisine)
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木村 和明Kazuaki Kimura
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Mr. Kimura has established his current style after honing his skills at prestigious hotels and renowned restaurants.
He was born in 1993 in Kanagawa. After graduating from vocational school, he started his career at Tohkarin in Hotel Okura Tokyo. After that, he was active as a chef at Nihonbashi Muromachi Hinkan, Okura Act City Hotel Hamamatsu, and The Okura Tokyo. After training at Shirogane Shichubo Yung, he established his current style. In 2022, he opened his own restaurant, Azabu Yung, as a chef. Within just half a year of its opening, Azabu Yung gained recognition, including being featured in the Michelin Guide Bib Gourmand, attracting attention from foodies.
木村 和明Kazuaki Kimura
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Kagurazaka Oishinbo Main Branch
神楽坂おいしんぼ本店
- Kagurazaka, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Yuba (tofu skin)
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中田 大輔Daisuke Nakada
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Continuously choosing truly delicious ingredients based on training in places with their own character.
Mr. Nakada was born in 1980 in Tokyo. When he was in his third year of junior high school, the head chef of a small restaurant his parents frequented showed him what working in the kitchen was like. At that time, he was so impressed that he asked to become an apprentice. He started his apprenticeship at a fine restaurant in Asakusa. His feelings deepened as he was exposed to the local cuisine of various regions, including Shizuoka and Fukushima. After returning to Tokyo, he honed his skills in the world of Kaiseki (tea-ceremony dishes) cuisine. In April 2020, he joined the Kagurazaka Oishinbo Main Branch. He is passionate about making the best theme of the ingredients that arrive directly from production sites every morning.
中田 大輔Daisuke Nakada
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KARAOKE HUNDRED Ikebukuro Nisiguchi Branch
KARAOKE HUNDRED 池袋西口店
- Ikebukuro West Exit, Tokyo
- Dining Bar,Dining bar / Pasta / Chahan (fried rice) / Beer
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泉岡裕吏Yuuri Izuoka
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Mr. Izuoka came to the store once and felt it was life-changing.
He comes to the store once, feels it will change his life, and decides to join the company. KARAOKE HUNDRED is a casual karaoke bar located in the heart of Ikebukuro with a warm atmosphere. It offers a thoroughly comfortable space and original cocktails while providing the highest-quality audio equipment.
泉岡裕吏Yuuri Izuoka
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Yakiniku Rosuken Azabujuban Main Branch
焼肉ロース軒 麻布十番本店
- Azabu-Juban, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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世良田 智幸Tomoyuki Serada
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Mr. Serada is a food concept designer who launched a fascinating Yakiniku restaurant.
He was born in 1976 in Hokkaido. Moved to Tokyo shortly after birth and grew up there. When he hears that a restaurant is "delicious," he travels north and south with his light footwork, visiting many restaurants under the motto, "'Keep going to restaurants until my name is remembered." Deepened friendships with the owners and chefs of many famous restaurants. In that process, he strove daily to produce "a restaurant that he personally would want to go to and "a restaurant that makes people want to return repeatedly." In August 2023, he opened Yakiniku Rosuken Azabujuban Main Branch.
世良田 智幸Tomoyuki Serada
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Kanzen Koshitsu Yakiniku Kyu Nishi-Azabu Main Branch
完全個室 やきにく九 西麻布本店
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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富樫陸也Rikuya Togashi
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Mr. Togashi creates cuisine that is felt by all five senses, inspired by the ingredients.
He started his career at Mutekiro in Motomachi, Yokohama. Then he moved to France and trained at three restaurants, including the 3-star Paul Bocuse. After returning to Japan, he gained experience at Michelin 2-star Pierre Gagnaire in Omotesando and Michelin 2-star Restaurant Ryuzu in Roppongi. Following that, he was appointed sous chef at Restaurant Restaurant Ilie Le Joyeuse and then head chef at Restaurant Portus in Minami-Aoyama. After that, he served as general manager and participated in opening hotels and business development in various locations in Japan. He is currently the group's executive chef.
富樫陸也Rikuya Togashi
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FIFTY-FIVE TOKYO Ebisu Branch
FIFTY-FIVE TOKYO 恵比寿店
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Yakiniku (grilled meat)
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川島 貴彦Takahiko Kawashima
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Mr. Kawashima uses his experience to bring smiles to many people's faces with fine-tasting "Yakiniku"!
He was born in 1978. Entered high school, where he could obtain a cooking license. After honing his skills at a French restaurant, he further studied cooking at Ecole Tsuji Tokyo. Following graduation, he gained experience as a bartender and manager at an Italian restaurant in Kyobashi and a dining bar before joining the Yakiniku Shibaura group at 32. Having spent 10 years in the company, he has been involved in the current restaurant since its reopening and was appointed head chef. Changing the way of cutting the meat depending on the day's conditions, he offers new ways of eating each part of the meat and unique flavor combinations, which have been well received.
川島 貴彦Takahiko Kawashima
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Unagi Charcoal-grilled Hitsumabushi Minokin Kanda Main Branch
鰻 炭焼 ひつまぶし 美濃金 神田本店
- Akihabara, Tokyo
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
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清水 仁詞Hitoshi Shimizu
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Utilizing the experience Mr. Shiimizu has acquired till now, he takes on the challenge of "grilling" eels.
Mr. Shimizu was born in 1981 in Aichi. He aimed to become a chef because he was moved by the joy of cooking, the smiles on people's faces, and the voices of people saying, "Delicious!". Starting with an innovative cuisine restaurant, he also studied hard at French and Japanese restaurants. After that, he joined his current company. After working at the Charcoal grilled Unagi Minokin Kakamigahara branch, he became the restaurant head at Unagi Charcoal-grilled Hitsumabushi Minokin.
清水 仁詞Hitoshi Shimizu
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Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch
串かつ酒場 ひろかつ 上野アメ横店
- Ueno, Tokyo
- Izakaya (Japanese tavern),Taverns
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小俣 卓也Takuya Omata
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Trained at various types of restaurants, including Japanese and Italian cuisine.
Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.
小俣 卓也Takuya Omata
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Craft Burger & Grill Jiro
Craft Burger＆Grill Jiro
- Ueno, Tokyo
- Hamburger,Western / General / American / Beer
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高山 光弘Mitsuhiro Takayama
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Mr. Takayama inherited the "genes of chefs" and followed the path of a professional.
He was born in 1976 in Tokyo to parents who run an izakaya (Japanese-style pub). From an early age, he aimed to be a chef and, after graduating from high school, entered a culinary school. Following graduation, he studied Western cuisine at hotels and wedding halls and continued training. Then, gaining experience in a variety of restaurants, he took over his parents' restaurant in 2010. He wanted to create a pet-friendly restaurant, so he researched hamburgers independently and opened Craft Burger & Grill Jiro in December 2019.
高山 光弘Mitsuhiro Takayama
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Kushikatsu Sakaba Hirokatsu Shibuya Dogenzaka Branch
串かつ酒場 ひろかつ 渋谷道玄坂店
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns
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小俣 卓也Takuya Omata
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Trained at various types of restaurants, including Japanese and Italian cuisine.
Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.
小俣 卓也Takuya Omata
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Wagyu no Kamisama
和牛の神様
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Sake
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市川 篤史Atsushi Ichikawa
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Aiming to create a memorable restaurant for guests, Mr. Ichikawa presents the charm of Wagyu beef ingredients.
He was born in 1976 in Tokyo. From an early age, he grew up dreaming of becoming a chef. He began his culinary training at 24, honing his skills in various kitchens in French, Western, and Japanese cuisine. At Wagyu no Kamisama in Dogenzaka, Shibuya, which opened in 2022, he suggests menus that further highlight the quality of the ingredients of Wagyu beef meat as the head chef. The menu is popular among both Japanese and non-Japanese guests. He constantly strives to make the restaurant a memorable place for guests.
市川 篤史Atsushi Ichikawa
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Robata to Oden Kyousuke Kinshicho Branch
炉端とおでん きょうすけ 錦糸町店
- Kinshicho/Sumiyoshi, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Robatayaki (coal grilling) / Oden
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照本 啓人 Hiroto Terumoto
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Mr. Terumoto serves good food and drinks and provides guests a relaxing and enjoyable time.
He was born in 1992 in Kanagawa. During childhood, he occasionally cooked dinner to help his busy mother and became interested in the culinary world. He decided to pursue a career in the culinary world and entered a professional training high school where he could obtain a cooking license. After learning all the basics of Japanese, Western, and Chinese cuisine, he graduated and joined an Italian restaurant company. For 13 years, he honed his skills in Italian cooking and worked as a head chef. In April 2023, he moved to his current company by chance. In May, he took charge of the Kinshicho and Shinbashi branches of Robata to Oden Kyosuke.
照本 啓人 Hiroto Terumoto
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Roppongi Kicko
六本木 亀甲
- Roppongi, Tokyo
- Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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笠井 知道Tomomichi Kasai
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More than 35 years of experience in Japanese cuisine. Mr. Kasai demonstrates the skills that have fascinated food connoisseurs worldwide in Roppongi.
He was born in 1969 in Hokkaido. The owner of Roppongi Kicko. After graduating from a culinary school in Osaka, he studied at a kappo (Japanese cooking) restaurant in Osaka's Minami district and a sushi restaurant in the Kita district. For about 20 years, from age 30, he worked in Japanese restaurants in luxury hotels abroad. Served Japanese cuisine to guests in Asian cities such as Shanghai, Hong Kong, and Guangzhou. After returning to Japan in 2020, he worked at a Sushi restaurant in Naha, Okinawa, before taking his current position in Tokyo in 2023. Based on the skills and sense honed in food capitals in Japan and abroad, he delivers the best of Sushi and Japanese cuisine with his sincere work.
笠井 知道Tomomichi Kasai
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