Tokyo Chef search result : Page 32

Izakaya Umaimon Shinjuku Kabuki-cho 居酒屋うまいもん　新宿歌舞伎町 Shinjuku East Exit/Kabukicho, Tokyo Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake / General

齋藤　博重Hiroshige Saito

Warmly receiving customers with a smile at Umaimon

He was born and raised in Fukushima, but left for Tokyo to train at a Japanese restaurant for 15 years before coming back to Fukushima to open Izakaya Umaimon at age 33. However, for a short while he relocated to Osaka, due to his shop being within the evacuation zone after the Great East Japan Earthquake of 2011. After that, because of his deep familiarity with Tokyo, he decided to set up shop in one of the city's lively downtown shopping districts, and in April of 2012 he opened up Izakaya Umaimon in the Kabukicho district of Shinjuku.

齋藤　博重Hiroshige Saito

Ginza Ibuki ぎんざ一二岐 Ginza, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

吉澤　定久YOSHIZAWA SADAHISA

A cornerstone of eight years of training in Kyoto

Sadahisa Yoshizawa was born in Tochigi Prefecture in 1977. At 19 years old, he set his sights on becoming a chef, and stepped into the world of Japanese cuisine. He devoted himself to training at three restaurants over eight years in Kyoto, and then passed through three more Japanese restaurants after returning to Tokyo. He opened Ginza Ibuki in August 2010. The restaurant has received stars from the Tokyo Michelin Guide three years in a row.

吉澤　定久YOSHIZAWA SADAHISA

Tonkatsu Muneta とんかつ棟田 Shimokitazawa, Tokyo Japanese,Japanese / Tonkatsu (fried pork cutlet) / Beer / Highball

棟田　良祐MUNETA RYOSUKE

His specialties: pork cutlets and deepfrying both Western and Eastern

Born 1984 and coming from Tokyo, he's loved tonkatsu (deep-fried pork cutlets) from an early age. This love lead him to the world of cookery. He trained for six years at Tonkatsuden in Edogawa Ward, picking up the fundamentals. He persists in carefully selecting healthy, delicious, soft, grain-fed pork and gold medal-winning Koshihikari rice from Nita, Okuzumo, and Shimane. Serving up well-priced and filling portions of delicious food, he makes the joy of his customers the worth of his work.

棟田　良祐MUNETA RYOSUKE

Ginza Ishizuka 銀座　いしづか Ginza, Tokyo Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Sake

石塚　規ISHIJIKA TADASHI

The Chef's Recommendations

Growing up watching his father and grandfather, who were both chefs, he naturally decided to enter the world of cooking.

Born March 23, 1976 in Tokyo, he grew up watching his father and grandfather, who were both chefs, and naturally became interested in cooking. Stepping without hesitation into the world of cuisine, he began his training at Kioicho's Fukudaya. He later deepened his knowledge at restaurants like Waketokuyama and Banrekiryukodo, making a heartfelt study of Japanese cuisine and was even reviewed in an international cooking magazine. In his 20th year as a chef, he opened [Ginza Ishizuka], where he can now be found.

石塚　規ISHIJIKA TADASHI

Ankoya Takahashi あんこう屋　高はし Harumi, Tokyo Izakaya (Japanese tavern),Taverns / General / Ankou Nabe (monkfish hot pot)

高橋　良和KATAHASHI YOSHIKAZU

The Chef's Recommendations

His experiences working as a salaryman and at a famous tempura restaurant come to life now

He was born in 1972 in Tokyo. He was already part of a restaurant since birth, and was brought up in the environment of Tsukiji as his playground. After graduating from college, he experienced a stint as a salaryman, but he started down the culinary path so that he could carry on his family business. He trained for about three years at a famous tempura (deep-fried food) restaurant and learned the basics of Japanese cuisine. After that, he returned to the shop and has been managing "Ankoya Takahashi" under the guidance of his father until now.

高橋　良和KATAHASHI YOSHIKAZU

Yakitori Abe やきとり阿部 Meguro, Tokyo Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Wine

阿部　友彦ABE TOMOHIRO

The Chef's Recommendations

From Italian food to yakitori, he closed his own shop to train at a famous restaurant

He was born in Niigata prefecture in 1984. After graduating from culinary school, he began his culinary career as a chef at "Kihachi". When he was just 23 years old, he opened an Italian dining restaurant in Akabane, but a turning point suddenly reached him. While he was casually imagining his future, what surfaced clearly in his head was, as he says, "The image of a yakitori (grilled chicken) craftsman standing diligently in front of a small grill." He worked as an apprentice at "Torishiki" when he was 28. After about a year and a half years of training, he opened "gallus" in June 2013 and has been in charge of it since then.

阿部　友彦ABE TOMOHIRO

Ristorante Honda リストランテ　ホンダ Gaienmae/Aoyama-Itchome, Tokyo Italian,Italian/French / Italian / Pasta / Wine

本多　哲也HONDA TETSUYA

The Chef's Recommendations

Using Italian cooking methods, seasoned with the elements of Japanese and French culinary style, our chef makes uniquely original dishes

Born in 1968 in Odawara, Kanagawa Prefecture. After graduating from the Tokyo School of Culinary Arts, he built up his cooking experience at restaurants like Ristorante Tullio before travelling to France and Italy in 1997. After training at a number of fine establishments, like the three Michelin Star Antica Osteria del Ponte, he returned to Japan in 1999. He work as the assistant head chef at Ristorante Alporto, then he opened Ristorante Honda in 2004.

本多　哲也HONDA TETSUYA

Libertin Libertin Shibuya East Exit/Miyamasuzaka, Tokyo French,Italian/French / French / Wine

紫藤　喜則SHITO YOSHINORI

The Chef's Recommendations

His feelings toward cuisine changing from an encounter with natural wines

Born 1975 and coming from Saitama, he began on the road of the chef at 24 and that of French cuisine at 28. Coming in contact with the charms of vin naturel at Le Cabaret in Yoyogi-Uehara, he found himself committed to natural wines. After training further at restaurants like the famed L'amitie in Takadanobaba, he opened Libertin in 2011. With the development of his career as chef and his knowledge of light natural wines, his feelings of something not additive but subtractive grow stronger, and his cookery transforms further into a simpler cuisine that better brings out the life of the ingredients.

紫藤　喜則SHITO YOSHINORI

Okonomiyaki Monjayaki Asakusa Tsurujiro お好み焼もんじゃ焼浅草つる次郎 Asakusa, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)

浜田　圭二HAMADA KEIJI

An encounter with subtle yet profoundly complex Japanese cuisine

His fascination with the delicate yet complex flavors of the Japanese cuisine he encountered during his part-time job at a Japanese restaurant led him down the path to becoming a chef. He studied pure, authentic Japanese cuisine before coming to work with us. Our establishment serves not only okonomiyaki and monjayaki (savory pancakes with fillings), but also full course meals that bring genuine Japanese cuisine to life. He cooks each day with the belief that he should pour his all into every meal he makes.

浜田　圭二HAMADA KEIJI

Sushiya Ono 鮨屋　小野 Ebisu, Tokyo Sushi,Japanese / General / Sushi

小野　淳平ONO JUMPEI

The Chef's Recommendations

The ultimate sushi that makes everybody happy

Originally from Gunma Prefecture. While still in his home town, he became intrigued with the sushi world. He trained at a sushi restaurant in Tokyo for 15 years. In 2007, he opened Sushi Ono in Ebisu. He is increasingly energetic and active, opening his second restaurant, Sushi Hayakawa, in May, 2013.

小野　淳平ONO JUMPEI

Shinjuku Kappo Nakajima 新宿割烹　中嶋 Shinjuku-Sanchome, Tokyo Kaiseki (course menu),Japanese

中嶋　貞治Sadaharu Nakajima

The Chef's Recommendations

Shouldering the history of Japanese cooking and inheriting the legacy of first-class chefs.

Born in Tokyo in 1956. His grandfather worked as a first generation chef at Hoshigaoka, presided over by the famed artist Rosanjin Kitaoji, and in 1931 established Kappo Nakajima in Ginza. His father opened the independently-affiliated Shinjuku Kappo Nakajima, and Mr. Nakajima himself joined the shop in 1980 after training in Kyoto. Succeeding the culinary philosophy of his father, his grandfather and Rosanjin, he stands upon the fundamental traditions of Kansai (western Japanese) traditional cooking, all while exercising creativity in the development of new dishes. With his passion for food education, he has also taken on other roles such as the president of the Chojin ("superman") Chef's Club and is active across many fields.

中嶋　貞治Sadaharu Nakajima

Aroma Fresca アロマフレスカ Ginza, Tokyo Italian,Italian/French / Italian

原田　慎次HARADA SHINJI

The Chef's Recommendations

The chef who combines arrangement, scent, and flavor into one dish

Born on July 28, 1969, in Tochigi prefecture, the owner has been interested in cooking since the age of 15. In high school, he worked part time at a restaurant and felt intrigued by the field of cuisine. While studying at Hattori nutrition college, he worked part time at Jino in Roppongi, where he later became a full time worker. He trained under chef Hiroshi Satake for 5 years and then worked at Jino no.2 for 4 years. In 1998, he opened Aroma Fresca in Ginza with Hiroshi Tazawa. Since then, he has been working as both a cook and an entrepreneur who manages multiple restaurants.

原田　慎次HARADA SHINJI

Ostu オストゥ（Ostu） Shinjuku Station South Exit/Yoyogi, Tokyo Italian,Italian/French / Italian / Wine

宮根　正人MIYANE MASATO

The Chef's Recommendations

An unexpected 5 years in Piedmont guided him for the future

He was born in Saitama prefecture in 1974. After graduating from culinary school, he devoted himself to training at various Italian restaurants in Tokyo, such as the famous "Antonio," and then went to Italy. Most of his time there was spent in Barolo, Piedmont, at the restaurant "Locanda nel Borgo Antico" After returning to Japan, he opened "Ostu."

宮根　正人MIYANE MASATO

Kanda no Niku Bar RUMP CAP Akabane Branch 神田の肉バル RUMP CAP 赤羽店 Akabane, Tokyo Steak,Yakiniku/Steak / Japanese Beef Steak / American / General

Kanda no Niku Bar RUMP CAP Kanda Branch 神田の肉バル RUMP CAP 神田店 Kanda, Tokyo Steak,Yakiniku/Steak / Japanese Beef Steak / American / General

Kanda no Niku Bar RUMP CAP Tamachi Branch 神田の肉バル RUMP CAP 田町店 Tamachi/Mita, Tokyo Steak,Yakiniku/Steak / Japanese Beef Steak / American / General

Kanda no Niku Bar RUMP CAP Ikebukuro Nishiguchi Branch 神田の肉バル RUMP CAP 池袋西口店 Ikebukuro West Exit, Tokyo Steak,Yakiniku/Steak / Japanese Beef Steak / American / General