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381 - 400 of 667 chefs

ACiD brianza

ACiD brianza

  • Azabu-Juban, Tokyo
  • French,Italian/French / French

児玉 智也Tomoya Kodama

Mr. Kodama is a young genius who captivates foodies with boundless creativity and versatility.

He was born on the 30th of June 1990 in Otaru, Hokkaido. Ever since he was a child, he loved to help his mother cook. After graduating from high school, he went to a culinary school and entered Jardin Potager Teranishi in Sapporo at 20. After two years of apprenticeship, he worked at Restaurant Miyabi before heading to France at 26. There, he honed his skills at Sa.Qua.Na in Honfleur and Kadeau in Denmark. Upon returning to Japan, he organized several pop-up dining events before meeting Chef Yoshiyuki Okuno and taking on the role at Acid brianza.

児玉 智也Tomoya Kodama

Tokyo October

東京十月

  • Omotesando/Aoyama, Tokyo
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Wine

冬野 慎治Shinji Fuyuno

Mr. Fuyuno is a chef and owner of the restaurant, who is highly admired by a wide range of guests from Japan and abroad.

He was born in 1974 in Ibaraki. Trained in Kaiseki (tea-ceremony dishes) cuisine, hotels, and Japanese restaurants. He learned and honed his skills in various techniques of serving food in beautiful dishes and using seasonal vegetables and other ingredients. In 2017, he came to Tokyo October. Serving as both head chef and owner of the restaurant, he has established a “style in which the chef himself provides hospitality.”  He calls himself a Japanese cuisine artist and pursues not only cooking but also the art of tea ceremony. Offering a diverse appeal as a comprehensive cultural art not limited to Japanese cuisine, he is adored by a wide range of guests from Japan and abroad.

冬野 慎治Shinji Fuyuno

Okinawa Kaiseki Akasaka Tantei

沖縄懐石 赤坂潭亭

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Okinawa Cuisine

飯倉 健二 Kenji Iikura

Aiming to be a bridge to connect the world through cuisine.

Mr. Iikura was born in 1973 in Tokyo. Becoming a chef has been his dream since he was a student. After studying for about 10 years at a Japanese restaurant, Sakuichi, in Osaka, he returned to Tokyo. Worked at kappo and Japanese restaurants in Tokyo before entering Akasaka Tantei in 2010. Upon joining the restaurant, he became sous chef and was promoted to head chef in 2020. He aims to contribute to the development of Okinawan cuisine and culture, saying, "I want to make the most of Okinawan flavors based on Japanese cuisine."

飯倉 健二 Kenji Iikura

Sushi Kazumasa

鮨一正

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

渡邉 敏章Toshiaki Watanabe

Mr. Watanabe steps forward with his skills and ambition.

He was born in 1991 in Saitama. As a student, he discovered the appeal of Japanese food through a part-time job at a sushi restaurant and was drawn to its depth. After graduating from high school, he began training in Japanese cuisine. He spent ten years honing his skills as a sushi chef at several sushi restaurants. Then, he joined his current company because he sympathized with the representative's personality and management philosophy. In 2022, he was in charge of Sushi Kazumasa at the same time as it opened.

渡邉 敏章Toshiaki Watanabe

Kazumiya

かず味家

  • Okachimachi, Tokyo
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

川内谷 一美Kazumi Kawauchiya

The Chef's Recommendations

After hard training days, he was fully prepared to be independent.

He was born in 1971 in Hokkaido. Tokyo fascinated him a lot during his boyhood, which was why he went to Tokyo right after graduating from junior high school and started live-in training at a traditional Japanese restaurant. As the training was so hard, 4 out of 5 trainees quit in only 6 months. But he tried his hardest to learn the fundamentals of Japanese cuisine there for 7 years. After he got married and had a child, he moved to another restaurants such as a Japanese restaurant and izakaya (Japanese pub) and had further training. In 2012, he went independent and opened [Kazumiya], a compilation of his cooking career.

川内谷 一美Kazumi Kawauchiya

CADRAN

CADRAN

  • Ginza, Tokyo
  • French,Italian/French / French / Wine

Koukian

香季庵

  • Ginza, Tokyo
  • Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine)

鷲尾 力人Rikihito Washio

Mr. Washio produces an extraordinary time to enjoy creative Japanese cuisine and drinks.

He was born in Tokyo. Growing up watching his parents running an izakaya (Japanese-style pub), he naturally entered the culinary world. He was fascinated by the depth of Japanese cuisine, which makes the most of the richness of Japanese ingredients. After working at his parents' izakaya, he joined Koukian. His skillful technique of bringing out the best seasonal ingredients captivates his guests.

鷲尾 力人Rikihito Washio

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

ON TOKYO

ON TOKYO

  • Nakameguro, Tokyo
  • Japanese Sosaku (creative),Japanese / General / Wine / Sake

松野 弘Hiroshi Matsuno

Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years.

Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years. Became interested in cooking as a natural progression because of an environment blessed with the sea and mountains. His parents encouraged him to become a chef, saying, "It's better to have a job in your field." After graduating from culinary school, he joined Kitcho, a renowned Japanese restaurant. Then, he studied nutritional science and medical food. He was in charge of sous chef at a well-known hotel and showed his skills. "Food is what forms the human mind and body. What people put in their mouths should be safe." He consistently keeps this thought in mind at ON TOKYO, too.

松野 弘Hiroshi Matsuno

Crony

Crony(クローニー)

  • Nishi-Azabu, Tokyo
  • French,Italian/French / French

春田 理宏Michihiro Haruta

The Chef's Recommendations

Up-and-coming chef with reliable skills to sublimate his cutting-edge sense into fine dishes.

He was born in 1987. After graduating from the culinary department in a high school, he started working for a hotel in Fukuoka. At the age of 20, he went to France to have training in Alsace, Perigord, and Province, then worked for [Ledoyen], a restaurant with 3 stars in Paris. After coming back to Japan, he worked for [Quintessence], a restaurant with 3 stars in Tokyo. Then he got interested in Northern European cuisine that started becoming popular, so he went to the Northen Europe to accumulated further experiences at [KADEAU], a restaurant with 1 star in Denmark and [MAAEMO], a restaurant with 2 stars in Norway. After coming back to Japan, he worked as a chef at [Tirpse] and contributed to them to receive 1 star. Since December 2016 he has been a chef at [Crony].

春田 理宏Michihiro Haruta

TWO ROOMS GRILL | BAR

TWO ROOMS GRILL | BAR

  • Omotesando/Aoyama, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Western Sosaku (creative cuisine) / Steak / Seafood

マシュー クラブMatthew Crabbe

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.

マシュー クラブMatthew Crabbe

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

小山 展男Nobuo Oyama

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

SPICE LAB TOKYO

SPICE LAB TOKYO

  • Ginza, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Indian / General / French

Tejas SovaniTejas Sovani

An up-and-coming chef from India who has worked in some of the world's most famous restaurants.

Mr. Tejas Sovani studied at "noma" in Copenhagen and has worked as a sous executive chef at luxury hotels "The Oberoi" and "AMAN" in India. With the flexible sensibility and solid skills accumulated at restaurants around the world, he freely uses spices to create delicate and original dishes. He pursues elegant, gastronomic modern Indian cuisine out of an extraordinary passion for cooking, where he says, "Established concepts create nothing."

Tejas SovaniTejas Sovani

Gendai Saryo Ginza Fugetsudo

現代茶寮 銀座風月堂

  • Ginza, Tokyo
  • French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

槙 紫音Sion Maki

A French chef who cooks earnestly, preserving the old while continuing to evolve.

Mr. Maki was born in 1997 in Saga. He chose to become a chef because he loved creating and wanted consumers to see the process of creating dishes up close. While studying at a culinary school, he traveled to France to study French cuisine at local restaurants. After returning to Japan, he honed his skills at restaurants such as le sputnik in Roppongi and L'Ojier in Ginza. In September 2023, he took on the role of the only chef at Ginza Fugetsudo. While preserving the traditional flavors of French cuisine, he constantly seeks innovation.

槙 紫音Sion Maki

Margotto e Baciare

Margotto e Baciare

  • Nishi-Azabu, Tokyo
  • French,Italian/French / French / Wine

加山 賢太Kenta Kayama

The Chef's Recommendations

A chef who manipulates aromas and temperature to cook seasonal ingredients into exquisite dishes.

Mr. Kayama was born in 1984 in Hiroshima. Growing up looking up at his father, a chef, he learned from childhood that being a chef is not only about making delicious food but also about making customers feel at ease and happy. He trained at renowned restaurants such as the three Michelin-starred Motoazabu Kanda and Quintessence. In 2014, he was appointed chef at Margotto e Baciare. In June 2022, Margotto Hawaii opened in Hawaii. He works between both Nishi-Azabu and Hawaii.

加山 賢太Kenta Kayama

BAR ALMON

BAR ALMON

  • Nishi-Azabu, Tokyo
  • Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky

杉本 真人Makoto Sugimoto

Serving a relaxing drink with the hospitality skills acquired at a prestigious hotel.

Mr. Sugimoto was born in Hokkaido. After working at ANA InterContinental Hotel Tokyo, he has worked at BAR ALMON since 2021. He is currently the manager of the bar. Having gained hospitality skills as a prestigious hotel staff member, he now offers drinks that give his guests a break in a corner of Nishi-azabu.

杉本 真人Makoto Sugimoto

Yakitori Miyagawa Toyosu branch

やきとり宮川 豊洲店

  • Toyosu, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

杉浦 健司Kenji Sugiura

The young chef keeps the tradition of the old-established historical restaurant.

He was born in 1989 in Tokyo. Having relatives working in the restaurant field, he was interested in this field since he was very young. After graduating from a culinary school, he worked for French and Italian restaurants in Tokyo. Currently he manages the kitchen of [Yakitori Miyagawa Toyosu branch] with the largest number of seats among their branches. His careful preparation, which decides the quality of the skewers, gains high trust from other employees. He makes thorough efforts everyday for better management to offer the most impressive food experience the guests ever had and to be [the No.1 restaurant in the area].

杉浦 健司Kenji Sugiura

restaurant REGINA

restaurant REGINA

  • Kinshicho/Sumiyoshi, Tokyo
  • Italian,Italian/French / Italian / Pasta / Pizza

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

Ginza Shabutsu

銀座しゃぶ通

  • Ginza, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General

森下 英樹Hideki Morishita

Offering a luxurious experience with the finest ingredients.

Mr. Morishita discovered the joy of cooking at the age of 6. As a student, he devoured cookbooks and learned about skewers, shabu-shabu, and Asian cuisine. He offers an enjoyable time through food and conversation.

森下 英樹Hideki Morishita

Agezuki

あげづき

  • Kagurazaka, Tokyo
  • Japanese,Japanese / Tonkatsu (fried pork cutlet)

保科 剛Go Hoshina

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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