421 - 440 of 681 chefs
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BLACK TERRACE
BLACK TERRACE
- Ikejiri-Ohashi/Mishuku, Tokyo
- Steak,Yakiniku/Steak / General / Seafood / Steak
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小川 健太Kenta Ogawa
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Fascinated by BLACK TERRACE, Mr. Ogawa turned from a photographer to the world of food.
He was born in 1992 in Kanagawa. When he was working as a photographer after graduating from university, he reached a turning point when he met BLACK TERRACE. That restaurant has a unique atmosphere which fascinated him, then he decided to transition into a chef. Having always enjoyed cooking, he began his career as a chef at the age of 25. After that, he has devoted himself to further study and is now active as a chef. He pursues sensitive cuisine worthy of the expressive restaurant.
小川 健太Kenta Ogawa
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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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Kagurazaka Sushi Konkon
神楽坂 寿司 こんこん
- Kagurazaka, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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近藤 昌弘Masahiro Kondo
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Mr. Kondo has pride as a sushi artisan and continues to refine his skills.
He was born in 1979 in Tokyo. When he first visited a counter-style sushi restaurant as a child, he was so impressed by the chef's performance that he decided to become a sushi chef. After graduating high school, he started his career at sushi and Japanese restaurants. He then worked in various positions, such as instructor at a culinary institute, sushi restaurant head chef, and hotel head chef, before opening Kappo Kondo in 2022. While managing the restaurant, he met someone working as a Toyosu Market sushi broker and sushi artisan, and they discussed their dreams with each other. In August 2023, they did a magnificent job of realizing their dream of opening a restaurant together, Kagurazaka Sushi Konkon.
近藤 昌弘Masahiro Kondo
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wanogi
鮨和のぎ
- Hiroo, Tokyo
- Japanese,Japanese / General / Sushi / Kyoto Cuisine
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長田 了Ryo Osada
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Mr. Osada is a master chef who, with the excitement of his childhood in his heart, creates sophisticated dishes steeped in tradition.
He was born in 1973 in Tokyo. As a child, he was impressed by his mother's cooking and developed a genuine curiosity about "how to make such delicious food." He studied at Nakamuraro and Wakuden, both long-established restaurants in Kyoto, where he mastered the art of tradition and innovation. After returning to his hometown, he worked at a kappo restaurant in Kagurazaka, where he deepened his skills and learned management know-how for the restaurant business. Based on this experience, he is pursuing cuisine that delivers excitement to visitors at Sushi Wa Nogi.
長田 了Ryo Osada
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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
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川崎 亮Ryo Kawasaki
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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
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Gendai Saryo Ginza Fugetsudo
現代茶寮 銀座風月堂
- Ginza, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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槙 紫音Sion Maki
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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
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Shabu-shabu Sukiyaki Unagi Yoshino
しゃぶしゃぶ・すき焼き・鰻 吉野
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Wagashi (traditional Japanese sweets)
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Asahikawa Jingisukan Daikokuya Shinbashi Branch
旭川成吉思汗 大黒屋 新橋店
- Shimbashi/Shiodome, Tokyo
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Steak / Yakiniku (grilled meat)
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佐藤 博紀Hiroki Sato
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Mr. Sato offers dishes full of flavor and warmth that both adults and children can enjoy.
He was born in 1991 in Hokkaido. Motivated by the desire to provide food that both children and adults can enjoy through nutritional education, he decided to become a chef. He acquired a wide range of culinary skills through five years of training at a Chinese restaurant and six years of experience in group meal preparation. Now, at Asahikawa Jingisukan Daikokuya Shinbashi, he is applying his expertise and skills to serve dishes that will satisfy his guests.
佐藤 博紀Hiroki Sato
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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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Higashiazabu Ito
東麻布 いと
- Azabu-Juban, Tokyo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)
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伊東 彰Akira Ito
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The passion to breathe new life into Japanese cuisine, cultivated at renowned restaurants and honed abroad.
Mr. Ito was born in 1986 in Miyazaki. Influenced by TV shows and manga during junior high school, he aspired to become a chef and went to a high school with a culinary course. After graduation, he moved to Tokyo and joined the prestigious Japanese cuisine restaurant Nadaman. He then trained under his master at renowned restaurants in Kagurazaka and Izu, gaining valuable experience over 10 years. Furthermore, he expanded his vision overseas and spent five years in Hong Kong. Upon returning to Japan and a period of preparation, he opened Higashiazabu Ito, a fusion-style Japanese cuisine restaurant.
伊東 彰Akira Ito
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Restaurant LA Veranda APA Hotel & Resort Ryogoku Eki Tower
レストラン ラ・ベランダ アパホテル＆リゾート両国駅タワー
- Ryogoku/Kikugawa, Tokyo
- Buffet,Buffet / General / General / Steak
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笹本Sasamoto
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Mr. Sasamoto's culinary journey began with the presence of his uncle, a chef, and his love for his family.
He was born in 1995 in Chiba. Influenced by his uncle, a chef who ran a traditional Japanese inn, and through his own cooking experience for his family, he gradually became fascinated by cooking. In 2014, he joined APA Hotel. For 10 years, he has experience as a chef at 5 restaurants: 5 years at APA Hotel & Resort Tokyo Bay Shiomi, 1 year at APA Hotel & Resort Tokyo Bay Makuhari, and 4 years at APA Hotel & Resort Ryogoku Eki Tower. Currently, he is working at Restaurant La Veranda in the APA Hotel & Resort Ryogoku Eki Tower.
笹本Sasamoto
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Yakiniku Fuji
焼肉富士
- Oshiage, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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山本 賢Ken Yamamoto
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Mr. Yamamoto combines trendy style with the image of the Yakiniku restaurant run by his grandmother.
He was born in 1987 in Tokyo. His grandmother ran a Yakiniku restaurant, and his father ran an Okonomiyaki restaurant. As a result, cooking has been familiar to him since he was young. He aspired to be a chef, and trained at his father's restaurant after graduating from school. He then worked at a Yakiniku restaurant in Ginza to hone his skills. Although he served as executive chef, his desire to open his own restaurant grew more substantial, and he invited his colleague, Mr. Takagi, to join him in becoming independent. In December 2024, Yakiniku Fuji opened. "I want people to enjoy really delicious Yakiniku," he says.
山本 賢Ken Yamamoto
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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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il Cardinale
il Cardinale
- Ginza, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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菊地 将太Syota Kikuchi
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Mr. Kikuchi offers authentic Italian cuisine that not only focuses on taste but also on the presentation of each dish.
He was born in 1992. During high school, he worked part-time at a local Italian restaurant, and there he discovered the joy of cooking. After graduating high school, he attended a two-year cooking school. Then, through a friend's referral, he started working at Miyoshi Corporation's group company, Cardinal Co., Ltd. After that, he worked at "Sabatini at Daimaru Tokyo" and learned the foundations of Italian cuisine there. In 2020, he moved to the sister restaurant "il Cardinali Ginza" as a chef, and three years later, he became the head chef. While carrying on the flavor of "il Cardinale Ginza main branch", he wants to create his own unique dishes.
菊地 将太Syota Kikuchi
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WAJO
WAJO
- Daikanyama, Tokyo
- Italian,Italian/French / Italian / Western Sosaku (creative cuisine)
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遠藤 泰一Taiichi Endo
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The joy of making delicious pasta paved the way to becoming a chef.
While working part-time at a restaurant to earn a living, Mr. Endo became interested in how to make delicious pasta. The intense joy he experienced in the process changed his career path and made him decide to become a chef. After training at the Michelin-starred Schoneck, he worked as a chef in various locations before opening Evoluzione in Ibaraki at 40. In 2022, he took over as chef at WAJO. His philosophy is to make the joy of others his own and to provide happiness through his cooking.
遠藤 泰一Taiichi Endo
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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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Muromachi Fukuwauchi
室町 福は内
- Mitsukoshimae, Tokyo
- Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Sake
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小林 弘明Hiroaki Kobayashi
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Starting as a chef at a hotel, Mr. Kobayashi studied at various places in Tokyo before coming to Fukuwauchi.
He was born in 1980 in Osaka. At the age of 18, he started working in a restaurant. He then began his career in earnest as a hotel chef, working at "Hotel The Manhattan" in Kaihin-Makuhari, where he was in charge of kaiseki cuisine. After that, he gained experience as a chef in Tokyo and was employed at the Fukuhauchi, which was then located in Shinbashi, where he eventually came to be in charge of the restaurant's management. After relocating to Muromachi, the restaurant has now reopened as Muromachi Fukuhauchi.
小林 弘明Hiroaki Kobayashi
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Sushi Suzuki
鮨 すず樹
- Tsukishima, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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鈴木 智樹Tomoki Suzuki
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Devoted to Edomae sushi. Mr. Suzuki offers exquisite nigiri and seasonal delicacies with careful handwork.
He was born in 1982 in Iwate. In his late teens, he was fascinated by the meticulous handiwork of sushi chefs at a sushi restaurant in Tokyo and decided to become a sushi chef. He began his training at a long-established sushi restaurant in Tsukiji at the time and honed his skills at a well-known Tsukiji restaurant for 20 years. In April 2023, he founded his current restaurant in Tsukishima and became independent. Since then, he has visited the wholesale market, which has moved from Tsukiji to Toyosu, almost every day to carefully select the finest seafood of the day. With his meticulous handiwork and delicious nigiri and dishes, he welcomes guests from both Japan and abroad.
鈴木 智樹Tomoki Suzuki
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Nihonbashi Suitengu Nanatosha
日本橋水天宮 七灯舎
- Ningyocho/Kodenmacho, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes)
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佐藤 健一Kenichi Sato
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Farmers and growers, cooks, and guests. Mr. Sato connects the dots to make a line and form a circle.
Mr. Sato was born in 1972 in Miyagi Prefecture. He grew up watching his parents out front as they ran a sushi restaurant and became fascinated with Japanese cuisine. After working at Hotel Kawakyu in Wakayama Prefecture and Hotel Arrowle in Ishikawa Prefecture, he trained at the Rihga Royal Hotel in Osaka. As a chef responsible for the final touches before the food is eaten, he enjoys connecting the warmth and thoughts of the people involved. Favored by fate, he devotes himself to his work every day with the motto, Kindness is best embodied in cooking.
佐藤 健一Kenichi Sato
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Salle a Manger
サラマンジェ
- Ginza, Tokyo
- French,Italian/French / French
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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
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