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541 - 560 of 665 chefs

Haru Dining

HARU DINING

  • Kayabacho, Tokyo
  • Italian,Italian/French / Teppanyaki (iron griddle grilling) / French / Italian

坊坂 康治BOSAKA YASUHARU

The pleasure I felt when someone appreciated my cooking became the reason.

I have loved cooking from the start, said the chef. He started focusing on cooking and trained at the restaurant in the Palace Hotel. After that he retained his training in various genres at various places. At present, his culinary skill combines French and Italian cuisine.

坊坂 康治BOSAKA YASUHARU

Trattoria 522

TRATTORIA 522

  • Yoyogi-Uehara, Tokyo
  • Italian,Italian/French / Italian / Wine

清水 真樹SHIMIZU MASAKI

Wanting to become an artisan from a young age, he has taken his place in the world of cuisine

He pursued the world of cuisine because he loved eating as a child and had dreamed of being an artisan ever since he was young. He also gained a strong interest in cooking through his mother who was a very good cook. He opened his own restaurant in 2000 after training at Chinzanso and the restaurant Rezzo in Kyodo. He continues to provide fastidiously prepared cuisine with choice ingredients; yet, you can still visit Trattoria 522 as an everyday restaurant.

清水 真樹SHIMIZU MASAKI

MOELLEUSE

モワルーズ

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

田中 義和TANAKA YOSHIKAZU

The Chef's Recommendations

With a respect to tradition, the chef cooks French dishes cheerfully

Born on November 16, 1976 in Kanazawa, the chef went to "Kanazawa New Grand Hotel" where he works for two years after graduating from a local culinary school. After working at several restaurants for three years in the city's outskirts, the chef goes to study in France. In France, the chef works in Paris, Bordeaux and five to six other places for three and a half years. Before coming back to Japan, he spends half a year in England. Back in Japan, the chef works at various French restaurants and bakeries before moving to Tokyo where he starts working as head chef in a number of restaurants. In 2010, he opened his own restaurant, "MOELLEUSE."

田中 義和TANAKA YOSHIKAZU

La Coccola

La coccola (外苑前 イタリアン ラコッコラ)

  • Harajuku/Meiji-Jingumae, Tokyo
  • Italian,Italian/French / Italian / Pizza / General

園田 洋平SONODAYOHEI

Distinctive, constantly innovative Italian cuisine.

After graduating from culinary school, he first spent time at Piatt in Funabashi, then at Granata, and at ASO, followed by further training at a Japanese restaurant and a dining bar. Widening the breadth of cuisine, in 2010 he opened La coccola to establish his own cuisine.

園田 洋平SONODAYOHEI

Dining Bar Hiro

ダイニングバー ひろ

  • Shimbashi/Shiodome, Tokyo
  • Dining Bar,Dining bar / General / French / Italian

伊藤 広文ITO HIROBUMI

Our belief is in seeking out the finest ingredients and creating the perfect recipe.

He was born in 1966, in Tokyo's Shinbashi district. His motive to start this career was "because I love to eat, and I want to eat delicious foods." After training in various restaurants in Tokyo, he opened Dining Bar Hiro in 2005. Most of all, he enjoys the customers' joy when he takes each day's delicious ingredients and prepares them in the way his guests desire. At this restaurant, we have taken many photographs of our specialities, expressing the sense of skill on each plate.

伊藤 広文ITO HIROBUMI

Trattoria Baffo

トラットリア バッフォ

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

黒川 俊男KUROKAWA TOSHIO

A Ginza-based Italian food evangelist who casually delights his customer's hearts and palates.

After graduating high school, he was employed at a western-style restaurant. During his six years working there, he learned the fundamentals of cooking. After working at several restaurants, he was hired at the upscale Italian establishment, Trattoria Baffo, in Aoyama. During those eight years of work, he studied abroad in places such as Rome and Verona in order to learn the authentic taste and culture of Italy. In 2002, he opened Tratorria Baffo. Regarding Tsukiji's ingredients as "his ground", he continues to provide distinctive Italian cooking in the Ginza.

黒川 俊男KUROKAWA TOSHIO

Oshio Ataru

おしお ATARU店

  • Tsukishima, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter)

松野 雄太MATSUNO YUTA

We want our favorite foods to become our customers' favorites too.

I have always loved making okonomiyaki pancakes at home, so I started working here part time in the second year of high school. And then, falling in love with the taste of monjayaki, I decided to work here full time. I want to serve monjayaki to the customers and have them love it as much as I do!?

松野 雄太MATSUNO YUTA

BIANCARA

ビアンカーラ

  • Kichijoji, Tokyo
  • Wine Bar,Bars (pubs) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine

飯野 究IINO KIWAMU

The Chef's Recommendations

Seeing the form of the maker in the made is the charm of "vin naturel"

Born 1974 and coming from Gunma, he went on to a culinary college after graduating high school, aiming to be a chef. Graduating from there, he spent some time in another line of work before working a chef for about twelve years at an Italian restaurant in Hachioji. BIANCARA's owner, Mr. Kodaira, was in the same year as him in middle school, and from 2012 he has been chef here. Though coming from an background in Italian, and the closeness to wine that brings, he says that he first drank natural wine coming to BIANCARA. At current, he's tending and bringing to fruition wine conversation with guests daily.

飯野 究IINO KIWAMU

YAMAGATA San-Dan-Delo

ヤマガタ サンダンデロ

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

土田 学TSUCHIDA MANABU

The Chef's Recommendations

My career started when I met my mentor, chef Masayuki Okuda at a job interview for a hotel.

Born in 1975, in Yamagata. It was only natural for him, as a food-lover since childhood, to enter the restaurant industry after high school. Based on a newspaper ad, he applied for a position at the Tsuruoka Washington Hotel, where he met his mentor, chef Masayuki Okuda. After working in a restaurant in Akita, he received an offer from Mr. Okuda to work for "Al Checciano", which he accepted. He moved to Tokyo in 2010, and after participating in the opening of several restaurants, he became the chef at"YAMAGATA San-Dan-Delo".

土田 学TSUCHIDA MANABU

Akashi

明石

  • Shinjuku-Sanchome, Tokyo
  • Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood

矢向 剛YAKO TAKESHI

Demonstrating the knowledge and techniques built up over three generations

Mr. Yakou's grandfather was a maker of tempura who opened an establishment in Ginza named "Naruto", this name being linked to his birthplace, Awaji Island. His father, Yoshio Yakou, struck out on his own, leaving "Naruto" and establishing in 1962 his own restaurant named "Akashi". This name was a reference to being on the opposite side of the Naruto Strait. Having grown up watching this family, Mr. Yakou felt he wanted to become a chef, so he trained with his father to develop his skills. He has reached such a high level of mastery in the preparation of pufferfish that he currently serves as an examiner for the licensing of pufferfish chefs.

矢向 剛YAKO TAKESHI

Restaurant Le japon

レストラン ル・ジャポン

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

中田 耕一郎NAKADA KOICHIRO

The Chef's Recommendations

French fusion cuisine with an added Japanese undertone

Born in 1976 in Fukushima, the chef went to a culinary school after graduating from college. He learned French cuisine for five and a half years while working at "Auberge au Mirador" in Hakone. Later, he moved on to become a head chef at "ELEMENTS" after working at "SHINPEI," a Japanese restaurant. The chef opened his own restaurant "Le Japon" in 2011, after refining his basics in Japanese cooking at "Ryoriya Kodama." Presently he offers cooking classes at his own shop.

中田 耕一郎NAKADA KOICHIRO

Pub Karaoke Studio Himawari

パブ-カラ スタジオ向日葵

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Dining Bar,Dining bar / Cocktail / Whisky / Shochu

美実MIMI

Live performance karaoke! Accompanied by exciting saxophone playing!

Mr. Yoshimi first experienced live karaoke at this store from a customer's point of view. He got interested in this unique style or karaoke, took his valued experience in playing the saxophone and went to Studio Himawari.

美実MIMI

Sakedokoro Yamane

酒処 やまね

  • Nishi-Azabu, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu

山根 健次YAMANE KENJI

The Chef's Recommendations

A veteran who welcomes his customers with his warm personality and dishes made from the freshest ingredients

Born in Tottori prefecture in 1958, he decided to pursue a career as chef of Japanese cuisine as he admired the protagonist of a TV show. After graduating cooking school, he trained at a luxury Japanese restaurant in Osaka for 2 years. Moving to Tokyo, he diligently studied at the Japanese restaurant Tsukushi for 2 years. After this, he worked for 15 years at a Japanese restaurant that would become a step towards his present one. He took the opportunity to take over the business when his master retired, opening Sakedokoro Yamane in 1991 and continuing to the present day.

山根 健次YAMANE KENJI

Tante Grazie

Tante Grazie(タンテグラッツィエ)

  • Ikebukuro West Exit, Tokyo
  • Italian,Italian/French / Italian / Pizza / Wine

簾内 成良MISUCHI NARUYOSHI

The Chef's Recommendations

With a desire to let everyone know the magnificence of Italian cuisine

Born in Tokyo, 1968. Dut to his love of pasta, he worked toward becoming an Italian chef after graduating culinary school. After training at Tokyo's [Ristorante Carmine], he traveled to South Italy. He further improved his skills at Sicilia's famous [Ristorante Unico], and was appointed as chef at [Tante Grazie] after returning to Japan. He explains that he gets hints of inspiration for his creations by communicating with his customers.

簾内 成良MISUCHI NARUYOSHI

Restaurant Mona Lisa Ebisu Branch

レストラン モナリザ 恵比寿店

  • Ebisu, Tokyo
  • French,Italian/French / French

河野 透KAWANO TORU

The Chef's Recommendations

Our chef values the input of his guests and pursues fashionable, cuttingedge cuisine with the spirit of a true craftsman

Born September 25th, 1957 in Miyazaki Prefecture. After graduating from the Tsuji Culinary Institute in Osaka, he studied at Seiyoken for five years before moving to France. He started at Japanese restaurants before working his way to the Michelin one-star (now three-star) restaurant Guy Savoy in Paris. He then honed his skills at the Swiss restaurant Girardet before returning to Japan. He served as head chef at Restaurant Hiramatsu and chateau restaurant Joel Robuchon for three years before striking out on his own. In 1997 he opened Restaurant Monna Lisa Ebisu.

河野 透KAWANO TORU

300B ONE

300B ONE

  • Ikebukuro West Exit, Tokyo
  • Izakaya (Japanese tavern),Taverns / International/Fusion / Steak / Pizza

亀山 大作KAMEYAMA DAISAKU

His creative and original dishes were inspired by his experience with Japanese and Italian cuisine.

He was born in 1982 in Kyoto Prefecture. His family ran a home-cooking restaurant, so he's always had an interest in cuisine. He started with Japanese food, then switched to Italian when he left for Tokyo. He brings his unique creations to life using his mixed culinary backround.

亀山 大作KAMEYAMA DAISAKU

Bistro Le Nougat

ビストロ ヌガ

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

梅津Mr. Umetsu

His father's cuisine was the starting point of his own

He was born in Yokohama, Kanagawa prefecture. Inspired by his father who was a chef, it was natural for him to become a chef. He improved his culinary skills at a French restaurant in Tokyo and a restaurant in Yokohama. After that, he left for France to acquire knowledge in authentic French cuisine. Currently, he is playing an active role as the chef of Bistro Le Nougat.

梅津Mr. Umetsu

Ricos KITCHEN

Ricos KITCHEN(リコス・キッチン)

  • Ebisu, Tokyo
  • Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / French / Italian

夏目 治樹NATSUME HARUKI

He draws out the deliciousness of his ingredients using culinary techniques from Italian to French, and sometimes even Japanese

Born in 1970, in Tokyo. When he was in elementary school his parents took him to a yakiniku (grilled meat) restaurant, where he was so moved by the stylish and delicious world of cuisine that he aspired to become a chef himself. After graduating from culinary school he went to work for the Hilton Hotel. He worked in a variety of kitchens for four years, then went to work for restaurants specializing in Italian cuisine. Then he became a chef at Tim's NY in Ebisu. He met our owner around then, and in 2000 in opened Ricos Kitchen with him, where he works still.

夏目 治樹NATSUME HARUKI

Kitajimatei

北島亭

  • Yotsuya, Tokyo
  • French,Italian/French / French

北島 素幸KITAJIMA MOTOYUKI

The Chef's Recommendations

With his career spanning nearly half a century, his role in developing French cuisine in Japan has been pivotal

He was born in 1951 in Fukuoka prefecture. He started his culinary career when he was 18, after entering "Royal" in Fukuoka. He was deeply impressed by the dessert buffets at "Regence" in Roppongi, which were still rare at that time, and he also trained as a patisserie. He went to France in 1977, and studied for five years at restaurants such as "Troisgros", and "Georges Blanc", being impressed once again by the culture of French cuisine that he experienced in the country itself. After returning to Japan, he held successive posts as a chef in "De Roanne" in Kyobashi, and "Pantagruel" in Akasaka. He opened "Kitajimatei" in 1990.

北島 素幸KITAJIMA MOTOYUKI

Mond Nihonbashi

主水 日本橋店

  • Mitsukoshimae, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

森山 彰文MORIYAMA AKIFUMI

Offering local cuisine made using naturally abundant Shimane ingredients

Born August 16th in Shimane Prefecture. After graduating from high school, he attended culinary school. Upon graduation he went to work for Creative Group Inc., a company that runs a number of prominent restaurants. In 2012 his first assignment was determined to be Mond Nihonbashi, so he traveled to Tokyo. Now he treats Tokyo's Nihonbashi to the nostalgic Shimane flavors of his youth.

森山 彰文MORIYAMA AKIFUMI

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