381 - 400 of 663 chefs
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Sabatini di Firenze Tokyo Branch
サバティーニ ディ フィレンツェ 東京店
- Hibiya/Yurakucho, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
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BALDI VIRGIGLIOBaldi Virgiglio
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Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.
Mr. Virgiglio was born in 1951 in Lucca, Tuscany, Italy, where the main restaurant is located. He specializes in Tuscan cuisine, which he has been familiar with since childhood. He has been studying since the age of 17 in Italy and France. He devoted himself to learning in Italy at "San Domenico Palace Hotel", "Harry's Bar", "AL SORRISO", and other such famous Michelin-starred restaurants. In 1981, he became a chef at Sabatini di Firenze Tokyo branch. He brings Japan the spirit of orthodox Italian cuisine that emphasize unique ingredients.
BALDI VIRGIGLIOBaldi Virgiglio
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honda Azabujuban Branch
honda 麻布十番店
- Azabu-Juban, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Soba (noodles)
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本田 祐三Yuzo Honda
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Mr. Honda pursues new possibilities for Japanese cuisine with his unique sensibilities and techniques.
He was born in 1982 in Chiba. He started his career as a chef, wanting to make people happy through food. Fascinated by Japanese cuisine's depth and seasonal ingredients' beauty, he continued his culinary training to acquire the skills to bring out the best of the ingredients. In 2013, he opened honda Azabujuban.
本田 祐三Yuzo Honda
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Virtue
Virtue
- Azabu-Juban, Tokyo
- Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)
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山下 浩幸Hiroyuki Yamashita
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A chef with experience working at multiple Michelin-starred restaurants.
Mr. Hiroyuki Yamashita was born in 1979 in Chiba. He trained at prestigious French restaurants renowned for their Michelin stars, including Ginza L'écrin, Joël Robuchon, and Signature at the Mandarin Oriental Hotel Tokyo. After that, he studied under Mr. Eric Ziebold, with whom he was very impressed, and developed his skills in the world of Modern American French cuisine for five and a half years. After returning to Japan, he served as the head chef at restaurants T3 and NUAGE ET VENT. Then, he was appointed the head chef at Virtue.
山下 浩幸Hiroyuki Yamashita
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Tempura Miyashiro
天婦羅 みやしろ
- Nakameguro, Tokyo
- Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables)
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宮代 直亮Naoaki Miyashiro
The Chef's Recommendations -
Mr. Miyashiro is a Japanese chef who uses his expert skills to entice guests with crispy fried tempura.
Mr. Miyashiro was born in 1967 in Kanagawa Prefecture and went to a culinary school (Yokohama chouri) with his friend. After graduation, he trained at Hotel Metropolitan in Ikebukuro and gained experience at Royal Park Hotel in Yokohama. Then at Sakura restaurant in Hotel Nikko Tokyo in Odaiba, he started up the tempura counter and served as head chef. After that, he worked as head chef at Hilton Tokyo in Odaiba, then joined MUGEN, Inc. in 2018. He has been working at "Tempura Miyashiro" since May 2018, primarily responsible for tempura.
宮代 直亮Naoaki Miyashiro
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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
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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
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Agezuki
あげづき
- Kagurazaka, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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保科 剛Go Hoshina
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Decided to be a chef at the age of 17, still seeking for the ideal taste.
Born in 1972 in Chiba prefecture, he decided to open his own pork cutlet restaurant when he had a pork cutlet in a Japanese cuisine restaurant during the stay in the US as a high school student. After graduation, he had training at several Japanese restaurants to learn culinary fundamentals, and also studied how to cook pork cutlets in his own way. He visited many renowned pork cutlet restaurants to steal their tastes, and spent most of his salary on it. Finally he opened [Agezuki] at the age of 37, he has since been making efforts to realize his ideal pork cutlet.
保科 剛Go Hoshina
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Akasaka Sushi Ohtani
赤坂 鮨 大谷
- Akasaka, Tokyo
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake
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大谷 恵介Keisuke Ohtani
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Mr. Ohtani is an innovative master who uses global techniques to express the aesthetics of Japan through sushi.
He was born in 1979 in Chiba. The inspiration that set him on his culinary journey was the joy of making people happy with food, a feeling he experienced as a child. While showcasing his skills as a chef, he also served as an instructor at a culinary school. After committing fully to becoming a sushi chef, he went to Spain to further hone his techniques. Upon returning to Japan, he took on the prestigious role at the Michelin-starred restaurant Sushi Matsumoto. In June 2023, he opened his own restaurant, Akasaka Sushi Ohtani, named after himself. He is a passionate chef, constantly seeking to create new and exciting flavors.
大谷 恵介Keisuke Ohtani
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Ginza Shabutsu Yoshinosasa Ginza Branch
銀座しゃぶ通好の笹銀座店
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)
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伊藤 扇次郎Senjiro Ito
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Offering customers food with warmth and kindness.
Since Mr. Ito's family owned a fresh fish shop and deli, he spent a lot of time cooking from a young age, so he naturally decided to become a chef. After graduating from high school, he went to culinary school. Recommended by a friend, he began working at the Haute Cuisine Restaurant Kiku. Here, he met the master who would later become his mentor, and he learned the basics of cooking. He endeavors to serve "dishes with warmth and kindness" in terms of taste, aroma, and presentation.
伊藤 扇次郎Senjiro Ito
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Yakiniku Kokon
焼肉古今
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
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馬場 祐次Yuji Baba
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Pursuing deliciousness that combines the new appeal of Yakiniku with tradition.
Mr. Yuji Baba was born in 1985 in Saitama. During his school years, he worked part-time in a restaurant, which satisfied and enthused him. He then entered the restaurant industry. In 2010, he founded Dining Kitchen Co. and developed a restaurant business related to Italian and Western food, his area of expertise. With the know-how he has cultivated over ten years in Italian cuisine and three years in the yakiniku industry, he opened Yakiniku Kokon in 2024 as the representative director.
馬場 祐次Yuji Baba
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Setsugekka Ginza
雪月花 銀座
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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田中 覚 Satoru Tanaka
The Chef's Recommendations -
Mr. Tanaka is a "master of meat" who dedicates his life to offering the finest taste.
He was born in 1967 in Gifu Prefecture. As the eldest son of a family where his grandfather was a beef farmer and his father was a butcher, he has held a knife and handled meat since he was 10. He dreamed of becoming a restaurant chef from an early age, then opened his first Yakiniku restaurant at 25. His unique world view of menu structure and store design became the talk of the town, and he has opened 18 meat restaurants in Tokyo, Nagoya, Gifu, and Shiga. In particular, NIKUYA Setsugekka in Nagoya was listed in the "Michelin Guide Aichi, Gifu, and Mie 2019 Special Edition". It has also won consecutive "Tabe-Log" awards and is gaining popularity.
田中 覚 Satoru Tanaka
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restaurant REGINA
restaurant REGINA
- Kinshicho/Sumiyoshi, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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郡司 昭彦Akihiko Gunji
The Chef's Recommendations -
Mr. Gunji learned Italian and French cuisine and now serves stylish dishes as a head chef.
He was born in 1981 in Tokyo. He trained in a hotel banquet hall, cafe, French restaurant, and so on. After working at an Italian restaurant in Roppongi, he joined the current company in 2019. His strength is that he has studied both Italian and French cuisine. Currently, he works as the head chef of the restaurant REGINA. He serves stylish and special dishes that match the restaurant's atmosphere.
郡司 昭彦Akihiko Gunji
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Toyosu Kinpura
豊洲・金ぷら
- Harumi, Tokyo
- Dining Bar,Dining bar / Oden / Beer / Cocktail
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小林 凌Ryo Kobayashi
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A young chef leading a new style of oden restaurant.
Mr. Kobayashi was born in 2002 in Fujimino-shi, Saitama. He graduated from culinary school and honed his skills through experiences in Italian and Japanese cuisine. Since February 2024, he has been the chef at Toyosu Kinpura, bringing vitality to the restaurant. With a desire to offer oden to visitors from overseas as well, he welcomes guests with meticulous preparation every day. His sincerity shines through in both the dishes he serves and his approach to customer service. He welcomes guests every day with careful preparation as he wants "visitors from overseas to enjoy Oden as widely as possible." His sincerity shines through in both the dishes he serves and his approach to customer service. This young chef's honesty is reflected in the cooking he serves and the service he provides to customers.
小林 凌Ryo Kobayashi
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Teppanyaki THE Nanami APA Hotel & Resort Ryogoku Eki Tower
鉄板焼 THE七海 アパホテル＆リゾート 両国駅タワー
- Ryogoku/Kikugawa, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Cocktail
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小沼 俊介Shunsuke Konuma
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Mr. Konuma is an experienced chef who has brought joy to many people.
He was born in 1964 in Tokyo. After working as a chef at Hotel New Otani for four years, he served at the renowned French restaurant KM for another four years. Then, he joined the Shin Takanawa Prince Hotel (now the Grand Prince Hotel Shin Takanawa) and spent 20 years there as a chef. After that, he joined the current company to pursue new challenges. He now serves as the head chef at Teppanyaki THE Nanami in the APA Hotel & Resort Ryogoku Eki Tower. He has brought joy to many guests.
小沼 俊介Shunsuke Konuma
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il Cardinale Akasaka
イルカルディナーレ赤坂
- Akasaka, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
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塩 侑貴Yuki Shio
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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
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Sushiya Nobu
すしや宣
- Hiroo, Tokyo
- Sushi,Japanese / Sushi / Soba (noodles) / Sake
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皆川 宣央Nobuo Minagawa
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Experience and passion poured into each dish, an endless pursuit of Japanese beauty.
Mr. Minagawa was born in 1983 in Gunma. From an early age, he loved to create things with his own hands, and as he grew up, he became deeply fascinated with the artistry of Japanese cuisine. After eight years of training at a sushi restaurant, he worked at a Japanese cuisine and Unagi (eel) dishes restaurant for ten years, followed by two years honing his skills at a soba specialty restaurant. In 2022, he opened Sushiyab Nobu, offering an original course featuring a wide range of dishes, including sushi, Japanese cuisine, and soba.
皆川 宣央Nobuo Minagawa
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Agora Cafe
アゴラカフェ
- Mitsukoshimae, Tokyo
- Cafe,Cafe/Sweets / General / Pasta / Western Sosaku (creative cuisine)
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鈴木 淑之Toshiyuki Suzuki
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Mr. Suzuki entered the culinary world as he could not forget the delicious food he had with his father.
He was born in 1961 in Tokyo. When he was a child, he ate pork saute at a restaurant he went to with his father. He could not forget the delicious taste and became interested in cooking. After high school, he went on to culinary school and was hired by a hotel upon graduation. After high school, he went on to culinary school and started training as a chef at a hotel upon graduation. Following 30 years at the hotel, he spent some time at a pesticide-free Japanese restaurant and now works as a chef at Agora Cafe. It is the days of serving guests with hearty dishes.Enjoy exquisite dinners with shows. It is a "place of rest and relaxation" with multiple faces at different times of the day.
鈴木 淑之Toshiyuki Suzuki
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honda Akasaka Branch
honda 赤坂店
- Akasaka, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Cookshop / Sake
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奈良 開Kai Nara
The Chef's Recommendations -
Mr. Nara produces a relaxing time for precious guests.
Having worked at honda in Akasaka for 8 years, he currently serves as manager. He has the J.S.A. SAKE DIPLOMA (Japanese sake sommelier) qualification. With this qualification, he proposes sake and small dishes that go well with it. Every day, he devotes himself to providing his guests with a blissful experience.
奈良 開Kai Nara
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Ginza Cobau Namiki-dori branch
銀座コバウ並木通り店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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小山 展男Nobuo Oyama
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Mr. Oyama warmly welcomes guests and offers sincere hospitality.
Mr. Oyama was born in 1982 in Osaka. When he visited a bar, he felt the pleasure of serving customers, and he entered the restaurant industry at 24. Starting in hotels and lounge bars, he worked and got experience in various genres, including an Italian restaurant, oyster bar, izakaya (Japanese-style pub), ramen shop, and game meat cuisine restaurant. After joining Ginza Cobau, he provides guest-oriented service with the pride and satisfaction of an upscale restaurant.
小山 展男Nobuo Oyama
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Ramen Daisenso TOKYO
ラーメン大戦争TOKYO
- Suidobashi, Tokyo
- Ramen,Ramen (noodles) / Gyoza (dumplings) / Beer / Shoyu Ramen (soy sauce ramen)
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一木 尚晴Naoharu Ichiki
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Mr. Ichiki wants to bring smiles and energy to more people through food.
He was born in 1996 in Gunma. After working part-time as a student at a franchise chain curry restaurant, he joined SKYSCRAPER Inc. as a full-time employee because he wanted to bring smiles and energy to more people through food. Trained in the basics of restaurant operations and cooking, he then gained experience as a restaurant manager and area manager in Gunma Prefecture. He learned the basics of ramen at the new business model Ramen Daisenso, after which he was appointed brand manager and manager of Ramen Daisenso TOKYO Suidobashi Branch.
一木 尚晴Naoharu Ichiki
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WAGYU YAKINIKU beef by KOH Hiroo Main Branch
WAGYU YAKINIKU beef by KOH 広尾本店
- Hiroo, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Hamburger Steak / Yakiniku (grilled meat)
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KOHKOH
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With an experience in a Michelin-listed restaurant, Mr. KOH continues to express New York culture.
He was born in 1977 in Tokyo. Though he worked in the construction industry for years, he changed jobs when he was invited to assist at a newly opened Japanese BBQ restaurant. He wanted to put his all into studying to be the best in the industry, so in 2011 he went to New York by himself. Soon after coming to the United States, he worked at a Japanese BBQ restaurant on Michelin. He studied hard there for 5 years and even became a sous chef. In 2017, after returning to Japan, he opened the beef by KOH, a Japanese BBQ restaurant that offers a taste of New York culture.
KOHKOH
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