501 - 520 of 667 chefs
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Sanukiya
さぬきや
- Asagaya/Koenji, Tokyo
- Japanese,Japanese / General / Udon (noodles) / Sake
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近藤 康浩Yasuhiro Kondo
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He spares no effort and devotes everything he has to food, sake (rice wine), and udon!
He took over a restaurant that was set up in the Koenji district of Tokyo in 1964. He demonstrates his skill with his seasonal kaiseki (Japanese multi-course meal) and udon creations with novel flavors. His ability to find the perfect sake (rice wine) to suit each dish is also impressive. He has many fans, ranging from politicians to celebrities in the entertainment industry.
近藤 康浩Yasuhiro Kondo
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Sakanaya Oaji
サカナヤ オアジ
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / Beer / Sashimi (raw fish)/Seafood / Sake
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荒井 拓也ARAI TAKUYA
The Chef's Recommendations -
The hometown taste of Toyama that you can enjoy in Shimbashi
I was born on 21 July 1976 in Toyama prefecture. I have accumulated 20 years of experience as a chef focused on Japanese cuisine. In July of 2013, I became the head chef of the newly opened "Shusaiya Oaji Shimbashi", where I work today.
荒井 拓也ARAI TAKUYA
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Kato Beef GINZA
加藤牛肉店 GINZA
- Ginza, Tokyo
- Steak,Yakiniku/Steak / Hamburger Steak / Steak / Wine
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加藤 敦KATO ATSUSHI
The Chef's Recommendations -
His Pursuit for Ultimate Beef Led Him to Yamagata Beef
He is the third generation owner of Kato Beef, located in Yokohama. Before he joined his family business, he attended a culinary school after high school. He frequented a meat market in Shibaura, Tokyo to learn everything about beef. His study of branded beef from various places led him to Yamagata beef.
加藤 敦KATO ATSUSHI
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Japanese Restaurant SEIZAN
日本料理 晴山
- Tamachi/Mita, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes)
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山本 晴彦Haruhiko Yamamoto
The Chef's Recommendations -
We pride ourselves on our dashi, the foundation of Japanese cuisine
Born on September 5th, 1979 in Ashikaga City, Tochigi prefecture. Seeing how his cooking made his parents happy, he realized the gentle appeal of food, and decided to become a chef. After graduating from Ecole Tsuji Tokyo, he moved to Gifu prefecture to study under one of the school's special lecturers, Seiji Takada, and work at his restaurant "Takada Yassho". At the young age of 25 he became the manager of another branch of Yassho, and at 31 opened his own restaurant in Tokyo, called Seizan, and has been working there since.
山本 晴彦Haruhiko Yamamoto
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Kushikatsu Chisen
串喝 知仙
- Roppongi, Tokyo
- Kaiseki (course menu),Japanese / General / Kushiage (deep-fried skewers) / Kaiseki (tea-ceremony dishes)
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猪狩 博之IGARI HIROYUKI
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Our chef is particular about his ingredients, and he's captured the hearts of his longtime regulars
Born January 27th, 1955, in Ibaraki Prefecture. As the youngest child of four siblings, he naturally found himself in the kitchen in the place of his harried parents. After graduating from high school he went to work for a hotel in Atami and Japanese food restaurants in Tokyo. In 1975, when Chisen was first founded, he knew the owner so he helped him start the business. A few years later the owner invited him to come to work for him officially. By 1985 he had worked his way to becoming our head chef. He heads to Tsukiji Fish Market each day to select his fresh, seasonal ingredients by hand.
猪狩 博之IGARI HIROYUKI
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NIRVANA New York
ニルヴァーナ ニューヨーク
- Roppongi, Tokyo
- Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry
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杉山 幸誠SUGIYAMA KOSEI
The Chef's Recommendations -
Putting various food experiences to use, sets his sights on a continuously evolving cuisine
Born in Tokyo, 1974. While training at [Grand Bleu] in Roppongi famous for Californian cuisine, he met a chef and was influenced to change his path to French cuisine. Afterwards, working at cafes and Japanese restaurants, as well as experiencing food abroad, by fate he was welcomed into [NIRVANA New York] restaurant. Their concept of "constant culinary evolution" matched that of the chef who had experienced various cuisine genres. He is still devoted to pursuing Indian cuisine, but always thinking outside of the box.
杉山 幸誠SUGIYAMA KOSEI
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Gazan Garden
雅山GARDEN
- Azabu-Juban, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ)
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胡子 秀樹EBISU HIDEKI
The Chef's Recommendations -
Starting his career as a chef, he later learned balance working as a consultant.
Born in Hiroshima in 1959, he had always dreamed of being a chef, and joined Tokyo's Crescent restaurant at age 20. Before he started in the kitchen, he worked as waiter, and came to understand the allure of hospitality, developing an interest in customer relations. Afterwards, he worked in management at a consulting firm, and in 2012 joined Sennohana, a Michelin Star-rated restaurant. Currently, he heads Gazan Garden as general manager.
胡子 秀樹EBISU HIDEKI
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Chisana Kura Dareyame
小さな蔵 だれやめ
- Kinshicho/Sumiyoshi, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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福永 健太Kenta Fukunaga
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He started down the path to becoming a chef by discovering the potential of the world of the culinary arts
He studied economics day and night as a student, and studied business management during his time abroad. When he returned to Japan, he developed an interest in the world of cooking, and officially started down the path of becoming a chef. After an experience as the manager and head chef of a restaurant in Tokyo, he struck out on his own. He now exercises his skills at "Chisanakura Dareyame". Using his previous background in business management, he has created a place where anyone can feel comfortable while enjoying their food and drinks. His restaurant gets plenty of repeat customers.
福永 健太Kenta Fukunaga
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Unagi Kushiyaki Shinten
うなぎ 串焼 心天
- Ningyocho/Kodenmacho, Tokyo
- Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Unagi (eel) / Hitsumabushi (eel bowl)
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林 成Rin Sei
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A part-time job in Toyko led him down the path to where he is today.
When he was 21, Sei Rin came to Okinawa as an exchange student from China, after which he went to Tokyo. He trained for 5 years in the restaurant Unashin in Shimbashi, before opening Unagi Kushiyaki Shinten 5 years ago.
林 成Rin Sei
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Ginza Asami
銀座 あさみ
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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浅見 健二ASAMI KENJI
The Chef's Recommendations -
Being faithful to the fundamentals, a chef highly trained in Japanese cuisine
Genji Asami is a native of Tokyo City. Having a father who ran a fruit and vegetable business, he embarked on the path to becoming a chef because he liked to cook. After graduating from the culinary academy, Kagakuen, he trained at Buan, a Kyo-ryori (special style of Japanese cuisine) restaurant in Kudanshita, as well as several other establishments. When he was 38, he was hired at Kyoaji Tennouzuairu-ten, located in Shinbashi. After that, he set off on his own and opened Ginza Asami in 2000, which he continues to cook to the present day.
浅見 健二ASAMI KENJI
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Ampuku Ikebukuro
あんぷく 池袋店
- Ikebukuro West Exit, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Udon (noodles) / Curry Udon (noodles)
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安江 勇治YASUE YUJI
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Our young chef studied under master creative Japanese chef Rokusaburo Michiba to master the art of culinary harmony
As the son of the owner of Western-style restaurant Ampuku, our chef has been accustomed to working in the kitchen since a young age. He got his start as a chef at the age of 19, working for a restaurant that served course banquets in Gifu, before refining his skills at places like Poisson Rokusaburo in Akasaka, Tokyo. During these studies he took part in founding the creative Japanese restaurant NINJA in New York, famed for elegant and captivating dishes. After returning to Japan he decided to follow in his father's footsteps and found his own eatery: Ampuku, serving original udon dishes.
安江 勇治YASUE YUJI
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Moritaya Tokyo Marunouchi Branch
モリタ屋 東京丸の内店
- Marunouchi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Japanese Beef Steak / Shabu-shabu (boiled meat slices)
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矢嶋 健YAJIMA KEN
The Chef's Recommendations -
From a genuine love of fish to developing an interest in meat cuisine through his work with food
Born in 1968 in Tokyo, he was always interested in working with food, and as a lover of fish, started working in Tsukiji as a purchaser and handler of ingredients. Afterwards, his work at a company in the restaurant industry also deepened his appreciation for wines and meat dishes. He joined the Moritaya Tokyo Marunouchi Branch in December 2003, gaining a sommelier certification at around the same time.
矢嶋 健YAJIMA KEN
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Celadon
セラドン
- Sasazuka, Tokyo
- Thai/Vietnamese,Other Asian / Thai / Thai Curry / Imported Beer
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マナ アモンラッタプーンMANA AMONRATTAPUN
The Chef's Recommendations -
The true essence of service refined in Thailand - broad smiles that brighten up your day in Japan
He was born in the province of Tak in Thailand in 1966. He worked as a hotelier for the Oriental Hotel Group in Thailand, and was engaged in the service industry in roles such as tour guides. After coming to Japan in 1997, he trained at a Thai dining restaurant in the city center of Tokyo, and was in charge of the front of house. He possesses a cheerful spirit with an unfaltering smile, and was put in charge of the dining area of "Celadon" ever since it opened in 2000.
マナ アモンラッタプーンMANA AMONRATTAPUN
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Hakata Hotaru Azabujuban
博多ほたる 麻布十番店
- Azabu-Juban, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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斉藤 俊輔SAITO SHUNSUKE
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His mother's smiling face ignited a spark in him.
When he was in the second grade, he made a cake with his elder sister and let his mother try it. Her delighted expression and praise for the delicious cake gave rise to his feelings of wanting to bring joy to other people besides his mother. Hence, he decided to become a chef when he was in the fourth grade.
斉藤 俊輔SAITO SHUNSUKE
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Hang Dong
韓灯 ハンドゥン
- Tsukishima, Tokyo
- Korean,Other Asian / Yakiniku (grilled meat) / Korean / Makgeolli
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金 英徳KIMU YONDOKU
The Chef's Recommendations -
Taught by his mother, his flavours are based on home cooking from his childhood.
Brought up with his mothers Korean style cooking, Korean cuisine forms the base of his flavor. In his 20s he did cooking training for 2 years. Afterwards he returned back to Kyushu, where he help out at his mothers restaurant. Nine years ago he moved with his mother to Tokyo, where they both now reside.
金 英徳KIMU YONDOKU
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TOSA DINING Okyaku
TOSA DINING おきゃく
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sousaku Sushi (creative sushi)
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山下 裕司Hiroshi Yamashita
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A professional chef who has dedicated himself to mastering Japanese cuisine, polishing his skills to introduce the flavors of Tosa to everyone.
Born in Muroto, Kochi prefecture, he started his career at [Joseikan] (a ryokan-hotel at Kami-machi, Kochi) in 1987. After serving as head chef of [Shikitei], the restaurant inside the ryokan, in February 2017 he committed himself to become head chef of [Tosa Dining Okyaku], the promotional shop of Kochi prefecture in Tokyo.
山下 裕司Hiroshi Yamashita
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Nishi Azabu Bancho
西麻布 晩鶏
- Nishi-Azabu, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken
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荻田 直紀OGITA NAOKI
The Chef's Recommendations -
In desire of the betterment of yakitori, the grilled chicken dish of the people of Japan
Coming from Kagawa, his family managed a restaurant and cookery was present nearby from his childhood onward. So it's only natural he came to love food and chose to work at a restaurant for his university part-time job. After graduation, he engaged in training at Japanese-style and Japanese traditional restaurants, realizing his long-sought independence after his experience at a yakitori (grilled chicken) shop. Yakitori has the potential to be a dish of national ranking; he wants to take this food of the people and elevate it even further through the addition of flavor, hospitality, and accommodation to his customers.
荻田 直紀OGITA NAOKI
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Japanese Restaurant Tagetsu
日本料理 太月
- Omotesando/Aoyama, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes)
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望月 英雄MOCHIZUKI HIDEO
The Chef's Recommendations -
He chose a culinary career, which is the same as his father's, when he gave up his baseball career.
He was born in Hadano city, Kanagawa on November 11th, 1979. His father owned a local shabu-shabu (hot pot) and steak restaurant called "Tagetsu". He was extremely involved in playing baseball in his childhood, so he was not really planning to suceed his father, but he decided to go down the path of cooking upon experiencing pain in his elbows. After graduating from high school, he left for Tokyo and trained in Japanese cuisine at "Ryuun-an" and "Genyadana Hamadaya" in Shinjuku, as well as "Kappo Kisaku" in Azabu-Juban. In August 2013, he opened "Japanese Restaurant Tagetsu", taking the same name as the restaurant that his father had closed.
望月 英雄MOCHIZUKI HIDEO
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Edo Soba Teuchidokoro Asada
江戸蕎麦手打處あさだ
- Asakusabashi, Tokyo
- Soba (noodles),Japanese / General / Duck / Soba (noodles)
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粕谷 育功KASUYA YASUNORI
The Chef's Recommendations -
A classic restaurant run by an eighthgeneration soba artist who creates stylish cuisine out of buckwheat.
From Tokyo. He is the eighth generation to manage the family soba (buckwheat noodles) restaurant. He intended to continue the family business after graduating from university, but decided to study Japanese cuisine beyond soba noodles at Ginza's Rokusantei in order to bring the restaurant into a new age. Afterward, he worked concurrently at both a Japanese culinary inn in Atami and a catering fish market, studying the fundamentals of Japanese cuisine and fish wholesaling. He studied at the sushi shop Aoyagi in Tokyo and handmade soba restaurants-then returned to take over Asada, where he remains today.
粕谷 育功KASUYA YASUNORI
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Okonomiyaki Kiji Shinagawa
お好み焼 きじ 品川店
- Shinagawa, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Beer
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中川 恵理NAKAGAWA ERI
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After came back to Japan, he was impressed with the depth of "Okonomiyaki" that is specialty of his home town.
He was born in Neyagawa, Osaka in 1982. He decided to become a chef after he came back to Japan from a working holiday in New Zealand. His mentor at the place he used to work part-time suggested, "Why don't you open a restaurant in Tokyo?" and he joined the restaurant "Okonomiyaki Kiji Marunouchi" as he felt like having a look around Tokyo for a while. At the same restaurant, he was impressed how deep and interesting making okonomiyaki (Japanese-style pancake) was, as he always thought of it only "Osakan home cooking", and devoted himself to okonomiyaki. He become the restaurant manager of "Okonomiyaki Kiji Shinagawa" when it opened in 2010.
中川 恵理NAKAGAWA ERI
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