Tokyo Chef search result : Page 22

Dining & Music BAR ONSTAGE Dining & Music BAR 音STAGE Kanda, Tokyo Amusement Bar,Bars (pubs) / General / Beer / Whisky

菊池　潤Jun Kikuchi

Mr. Kikuchi deepened his interest in food through his part-time job experiences.

Mr. Kikuchi was born in 1986 in Tokyo. He started working at a cafe in Shibuya as a hall staff. Due to the lack of cafe's kitchen staff, he started working in the kitchen and deepened his interest in cooking. He trained for four years, worked at another café, and gained six years of experience at an Italian restaurant in Yaesu, which closed because of the influence of COVID-19. After that, he earned further experience and knowledge at various restaurants, such as a cafe in Kouenji and an Italian restaurant in Nagoya. He now works as head chef at Dining & Music BAR ONSTAGE, which opened in May 2022.

菊池　潤Jun Kikuchi

Hitsumabushi Nagoya Bincho Marronnier Gate Ginza 1 Location ひつまぶし名古屋備長マロニエゲート銀座1店 Ginza, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

高橋　大勝Masakatsu Takahashi

Teppanyaki Bian Shinagawa-Takanawa (former MADOy) 鉄板焼美安品川高輪(旧円居品川） Shinagawa, Tokyo Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine

加藤　信也Shinya Kato

Mr. Kato is a chef who says he wants to increase the number of branches and spread the taste of the restaurant.

He was born in January 1972 in Tokyo. His love of cooking began as a child, and he used to make hamburger steak with his mother. Having had a part-time job at a family restaurant, he pursued a career in cooking. He has 11 years of experience at the Takanawa Prince Hotel, 3.5 years at a members club in Aoyama, and 1 year at Teppanyaki Kaoru in Nishi-Azabu. Today, he is motivated to improve his skills daily so that more and more customers can enjoy his food.

加藤　信也Shinya Kato

Kyobashi Basara 京橋　婆娑羅 Kyobashi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling)

管　武敏Taketoshi Kan

Mr. Kan started out with an invitation from his uncle and honed his skills in the world of Japanese cuisine.

Mr. Kan was born in Kanagawa prefecture in 1963. He joined the culinary industry after being encouraged to do so by his uncle, who was a chef specializing in Japanese cuisine. He joined "International Hotel Ube" in Yamaguchi prefecture and began making a name for himself. After honing his craft at "International Hotel Ube" for four years, he moved to Tokyo. He diligently studied Japanese cuisine of different styles, ranging from Japanese cuisine in Japanese-style restaurants to Japanese cuisine served in hotels. After working at "Hyatt Regency Tokyo" and also "Kappo Bandai", which was located in Kanda, he was appointed the head chef of "Kyobashi Basara" in September 2022.

管　武敏Taketoshi Kan

Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location 鰻ひつまぶし備長　三越銀座店 Ginza, Tokyo Unagi (eel),Japanese / General / Hitsumabushi (eel bowl) / Unagi (eel)

中川　代智Daichi Nakagawa

Hitsumbushi Nagoya Bincho Ikebukuro Parco Location ひつまぶし備長池袋パルコ店 Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo Japanese,Japanese / General / Unagi (eel)

山田　伸一Shinichi Yamada

Kanda Unomaru 神田　宇廼丸 Ningyocho/Kodenmacho, Tokyo Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

永田　浩二Koji Nagata

The Chef's Recommendations

A sincere chef finally goes independent after many years of training.

Mr. Koji Nagata was born in 1955 in Yamanashi Prefecture. After graduating from high school, he went to Tokyo to enter [Unomaru Main branch] and started sushi training on a full scale. For some reason, he once left the cooking field and took a different job, but he could not forget the enjoyable moments of cooking and came back to [Unomaru Main branch] 5 years later. There, he improved his skills while dreaming of being independent. In a while his master recognized his efforts and allowed him to open a branch, and opened [Kanda Unomaru] in 1992. His sincere attitude is highly received by many of his regular customers.

永田　浩二Koji Nagata

Enji 煙事 Shimbashi/Shiodome, Tokyo Dining Bar,Dining bar / Curry / General / General

尾花　敬史Keishi Obana

Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.

Mr. Obana was born in Ibaraki in 1976. After graduating from high school, he worked in a factory. After turning 20, he became interested in the restaurant business while patronizing a nearby bar. At around 25, he started working at a local bar and continued to train in food and drink, saying, "I want to open my own restaurant someday." At around the age of 26, he began working at Enji. He considers himself a customer service rep and continues to refine his food and drink ideas based on the motto of truly satisfying customers.

尾花　敬史Keishi Obana

Izakaya Kushiroya 居酒屋　九四六屋 Dogenzaka/Shinsen, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine

鵜沼　憲宏UNUMA NORIHIRO

A spirited chef who walks the path that he had once dreamed of.

Born in Kushiro, Hokkaido on June 29, 1974. He had a white-collar job after graduating college, but he left the corporate life to work in his uncle's restaurant "Izakaya Taimu." After thoroughly learning the basics of cooking, he fulfilled his dream of creating a restaurant that serves foods from his homeland of Hokkaido with the opening of Izakaya Kushirokuya where he is to this day.

鵜沼　憲宏UNUMA NORIHIRO

Salle a Manger サラマンジェ Ginza, Tokyo French,Italian/French / French

脇坂　尚Hisashi Wakisaka

The Chef's Recommendations

Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.

Mr. Hisashi Wakisaka was born in Hokkaido. After experience working at what is now the Novotel Sapporo and the ANA Crowne Plaza Wakkanai, Wakisaka went to France as part of the Association des Disciples d'Auguste Escoffier du Japan’s foreign training program. Whilst there, he trained in Paris and Lyon before returning in 2003 to become the head chef of Ripaille (Yokohama). In August 2006, he opened Salle a Manger de Hisashi WAKISAKA in Toranomon, where he was the owner and a chef. The restaurant moved in 2012 to Ginza. Although his restaurant specializes in the local and traditional cuisine of Lyon and the surrounding region, Mr. Wakisaka is also devoted to his studies of traditional French and classical cuisines.

脇坂　尚Hisashi Wakisaka

ROSEMARY'S TOKYO ROSEMARY’S　TOKYO Shinjuku Station South Exit/Yoyogi, Tokyo Italian,Italian/French / General / Italian / Cake

鈴木　雅人Masato Suzuki

The Chef's Recommendations

He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.

He was born in 1979 in Saitama prefecture. He found the charms of ingredients and cooking through his job related to cooking, then became a chef. He worked as the master chef at restaurants, mainly Italian, operated by Cafe Company Inc. In 2015, he accumulated further experience at an authentic Italian restaurant in Bergamo, Lombardy, Italy. In 2016, he became the kitchen chief at [ROSEMARY'S TOKYO], the first branch of [ROSEMARY'S] in Japan. Currently, he reproduces the authentic taste of Italian cuisine arranged the N.Y. way, making use of his training at the main branch in N.Y.

鈴木　雅人Masato Suzuki

Akatsuki Taps Ginza 暁タップス　銀座 Ginza, Tokyo Izakaya (Japanese tavern),Taverns / General / General / Beer

佐藤　和哉Kazuya Sato

Delivering the charm of gently flavored beer and nourishing food with sincerity.

Mr. Sato was born in 1984 in Aomori; he is the manager of Akatsuki Taps Ginza. Having worked part-time as a waiter at the Tokyo Disney Resort restaurant, he found fulfillment in a job where he was close to the moments when people smiled around food. When he first wanted to pursue a career in food and beverage, he was introduced to the appeal of craft beer, which led him to become a staff member at Akatsuki Brewery. At the company's first flagship restaurant, he now offers a variety of beers and dishes suited to the Japanese climate. Through delicious food, he brings smiles and healing moments to customers.

佐藤　和哉Kazuya Sato

Shunsai Oguraya 旬菜　おぐら家 Ikejiri-Ohashi/Mishuku, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Cookshop

堀内　誠Makoto Horiuchi

The Chef's Recommendations

A creative chef who has devoted himself to the art of Japanese cuisine.

Born in Yamanashi prefecture. After graduating from vocational school, he began to study under the executive chef of a first-class hotel, where he dedicated himself to Japanese cuisine before later opening "Shunsai Oguraya" in Sangenjaya, Tokyo. He considers it important to use farm-fresh and seasonal ingredients to make fine food with timely tastes.

堀内　誠Makoto Horiuchi

Bistro AUX AMIS ビストロオザミ Ginza, Tokyo French,Italian/French / French / Hamburger Steak / Wine

植田　良平Ryohei Ueda

He offers the sense of the season on his dishes, making the best use of the original tastes of ingredients.

He was born in 1985 in Osaka prefecture. After graduating TSUJI Culinary Institute in Osaka, he worked at Hiramatsu Inc., and he accumulated training at a restaurant in Osaka, then entered AUX AMIS World Co. LTD.. After accumulating experience at [Paris-no-Wine Shokudo] in Higashi Ginza, he became the master chef at the current [Bistro AUX AMIS] in 2018. Seeking for sophisticated French cuisine, he creates high-quality dishes with a warm atmosphere, with his cooking teqhniques to bring out the savory tastes of seasonal ingredients.

植田　良平Ryohei Ueda

Washoku - shoujyou - Aoyama 和食　猩々　−shoujyou− 青山 Gaienmae/Aoyama-Itchome, Tokyo Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

木下　正人Masato Kinoshita

The skillful chef still keeps learning hard to seek for the essence of Japanese cuisine.

He was born in March 1970 in Tokyo. After graduating from school, he started his carrer as a Japanese chef at a wedding hall in Koenji. After having further training at a Chinese restaurant and udon (thick noodles) shop, he left the cooking field once to be a tiler. Then he came back to the cooking field and worked as a chef at a Japanese restaurant in Kagurazaka for 17 years, where he improved his skills in Japanese cuisine, and became the master chef in the latter half. In July 2017, he chose [Washoku - shoujyou - Aoyama] as his new workplace and started working there as the master chef. Currently he is serving tasty dishes using seasonal ingredients, respecting the basics such as [making broth] and [cooking rice].

木下　正人Masato Kinoshita

Kaisen-sumiyakidokoro Genya 海鮮炭焼処　源や Yotsuya, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

小川　謙一Kenichi Ogawa

A Japanese chef who has built a career in Tokyo and tourist destinations.

Mr. Ogawa was born in 1966 in Chiba. He experienced as a chef at Japanese restaurants in various parts of Tokyo, including Ginza, Roppongi, Nihonbashi, and Shinjuku, and hotels in the Hakone area. Following a career as a Japanese chef, he joined Shoheikan Corporation in 2008. Currently, he is active as a chef at Genya.

小川　謙一Kenichi Ogawa

Waki Syun 和氣　旬 Mitsukoshimae, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Wine

宮原　瞬Syun Miyahara

From Ginza to Paris and now to Nihonbashi, Mr. Miyahara weaves seasonal flavors with the skills he honed at the renowned restaurant "Kojyu."

He was born in 1981 in Tokyo. The owner of "WaKi Shun." He worked at a Japanese restaurant, "Rokkon," in Nishi-Azabu, where he learned the basics of Japanese cuisine. He then moved to a Michelin-starred restaurant, "Ginza Kojyu," where he honed his skills under the guidance of Chef Toru Okuda. In 2011, he became the head chef of the sister restaurant "Ginza Okuda." In 2013, he went to France. From 2013 to 2018, he worked as the head chef of "Paris Okuda" and introduced the charm of Japanese cuisine to the French people. After returning to Japan, he resumed his position as head chef at "Ginza Okuda" before founding his own restaurant in Nihonbashi in February 2023.

宮原　瞬Syun Miyahara

Sumibi Kushiyaki Ando 炭火串焼き　あんど Shinjuku East Exit/Kabukicho, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Chicken / Duck / Mizutaki (chicken hot pot)

峰　やすのぶYasunobu Mine

A chef with a long career at French restaurants. Mr. Mine's strength is showing the appeal of various ingredients.

Mr. Mine works as a chef atSumibi Kushiyaki Ando. He has had a long career as a chef, mainly focused on French restaurants in Tokyo. While he primarily focuses on French food, he is also well-versed in Italian and other cuisines. He is not bound by food genre, and his strength shows the appeal of various ingredients.

峰　やすのぶYasunobu Mine

Niku Kappo Katsumata 肉割烹かつまた Ebisu, Tokyo Japanese,Japanese / General / Japanese Beef Steak

芳賀　信彦Nobuhiko Haga

Mr. Haga is an artisan chef of Japanese cuisine who appreciates all the people involved and strives to do his best every day.

He was born in 1983 in Miyagi. Since childhood, he has loved delicious food and cooking and entered the world of food at 18. After honing his skills at several famous restaurants, he became the head chef at Katsumata in June of 2023, where he tries not to be too assertive in his cooking. His motto is to spend every effort to bring out the best ingredients and make no compromises in preparation. He values "people" above all else, including his guests, and he never forgets to thank the people he works with and the producers who deliver the ingredients to him.

芳賀　信彦Nobuhiko Haga

OYSTER & WINE VINOBLE OYSTER & WINE VINOBLE Akasaka, Tokyo Oyster Bar,Dining bar / Wine

濱岡　靖示Yasushi Hamaoka

A chef and wine expert who captivates people with extensive knowledge.

Mr. Hamaoka is a chef at VINOBLE and a wine expert certified as a senior sommelier by the Japan Sommelier Association. In his previous job, he was involved with wine and was knighted as a "Chevalier" and "Commandeur du Bon Temps" in France for his achievements in wine promotion. With the knowledge and recognition from the country of wine, he skillfully pairs wines with dishes, allowing guests to enjoy the deliciousness of wine and its perfect pairing with food.

濱岡　靖示Yasushi Hamaoka

Restaurant ranking

Browsing history

Dining & Music BAR ONSTAGE

Mr. Kikuchi deepened his interest in food through his part-time job experiences.

Hitsumabushi Nagoya Bincho Marronnier Gate Ginza 1 Location

Teppanyaki Bian Shinagawa-Takanawa (former MADOy)

Mr. Kato is a chef who says he wants to increase the number of branches and spread the taste of the restaurant.

Kyobashi Basara

Mr. Kan started out with an invitation from his uncle and honed his skills in the world of Japanese cuisine.

Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location

Hitsumbushi Nagoya Bincho Ikebukuro Parco Location

Kanda Unomaru

A sincere chef finally goes independent after many years of training.

Enji

Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.

Izakaya Kushiroya

A spirited chef who walks the path that he had once dreamed of.

Salle a Manger

Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.

ROSEMARY'S TOKYO

He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.

Akatsuki Taps Ginza

Delivering the charm of gently flavored beer and nourishing food with sincerity.

Shunsai Oguraya

A creative chef who has devoted himself to the art of Japanese cuisine.

Bistro AUX AMIS

He offers the sense of the season on his dishes, making the best use of the original tastes of ingredients.

Washoku - shoujyou - Aoyama

The skillful chef still keeps learning hard to seek for the essence of Japanese cuisine.

Kaisen-sumiyakidokoro Genya

A Japanese chef who has built a career in Tokyo and tourist destinations.

Waki Syun

From Ginza to Paris and now to Nihonbashi, Mr. Miyahara weaves seasonal flavors with the skills he honed at the renowned restaurant "Kojyu."

Sumibi Kushiyaki Ando

A chef with a long career at French restaurants. Mr. Mine's strength is showing the appeal of various ingredients.

Niku Kappo Katsumata

Mr. Haga is an artisan chef of Japanese cuisine who appreciates all the people involved and strives to do his best every day.

OYSTER & WINE VINOBLE

A chef and wine expert who captivates people with extensive knowledge.