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641 - 660 of 675 chefs

Washubar Kuri

和酒バー 庫裏

  • Ginza, Tokyo
  • Shochu Bar,Bars (pubs) / Sake / Shochu

竹内 徹平TAKEUCHI TEPPEI

The Chef's Recommendations

Switched from Being a Chef Specializing in Japanese Cuisine to a Sake Professional

He was born in Oita, Japan in 1975. While he was originally trained as a chef specializing in Japanese cuisine, his eyes were opened to Japanese sake as well when he tried sake named Tatsuriki at a neighborhood sake shop. He took a license of sake sommelier, and his frequent interactions with sake brewers resulted in an obsession with sake. At first, he was a constant customer of [Washubar Kuri], and later he was employed at its sister shop in Shinbashi. He has been manager of [Washubar Kuri] since October 2012 where he is both a sake sommelier and chef.

竹内 徹平TAKEUCHI TEPPEI

Ginza Koju

銀座 小十

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

奥田 透OKUDA TORU

The Chef's Recommendations

His diligent studies at famed restaurants have unlocked the essence of Japanese cuisine

Born in 1969, in Shizoka Prefecture's Shizuoka City. After graduating from high school he studied at traditional Japanese restaurants in Shizoka. After that, he trained in Kyoto and Tokushima, before opening the restaurant Shunkashuto Hanamikoji in Shizuoka in 1999. In 2003 he opened Ginza Koju in Ginza, Tokyo, and in 2007 that restaurant earned a 3-star rating in the Michelin Guide to Tokyo-Yokohama-Shonan. He continues to earn those stars seven years later.

奥田 透OKUDA TORU

Shibusan Uokin

渋三 魚金

  • Shibuya South Exit, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood

長島 志郎NAGASHIMA SHIRO

His motto is to make preparations perfectly and serve dishes to customers at their best condition.

He was born in 1977 in Tokyo. When he was working part-time at a restaurant in his high school days, he discovered the joy of restaurant business. After experiencing various jobs, he made up his mind to become a chef at the age of 27. He found a job at a famous izakaya (restaurant pub) and learned the basics of cooking skills thoroughly. Then he joined Uokin at 30. After working at Gotanda and Shimbashi branches, he transferred to Shibusan Uokin in 2012. Now he is the chief chef there. As a professional, he is enchanted by the fact that he can handle a lot of fresh ingredients from the Tsukiji market.

長島 志郎NAGASHIMA SHIRO

Ginza Wakuta

銀座 和久多

  • Shimbashi/Shiodome, Tokyo
  • Kaiseki (course menu),Japanese / Kyoto Cuisine / Kaiseki (traditional multi-course meal) / Kaiseki (tea-ceremony dishes)

亀山 昌和Masakazu Kameyama

The Chef's Recommendations

The chef expresses the sense of the season through his cuisine.

After training at small Japanese restaurants which are ideal to learn the fundamentals of Japanese cuisine, he accumulated further experiences at restaurants in Osaka and Kyoto to learn about the gourmet food of the Kansai area. After improving his cooking skills at Chiso Sottaku in Ginza, Tokyo, he became the master chef at Ginza Wakuta in July 2003, where he later became the owner until now. Currently he is creating dishes respecting the original tastes of the ingredients and the sense of the season.

亀山 昌和Masakazu Kameyama

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

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

Yoroniku

よろにく

  • Omotesando/Aoyama, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / Others

半田 智昭HANDA TOMOAKI

Grown up among national brand stock products, I became a captive of meat before I knew it.

He was born in Iwate City in Iwate Prefecture. Growing up among nationally recognized products like Maezawa beef, Shorhorn beef, Iwanaka pork, and Platinum pork, he fell in love with meat ever since he can remember. He joined an Italian restaurant in Tokyo at the age of 22 and worked there for 5 years to learn how to deal with seafood. Then he experienced training in Kappo in the management of a specialty store for beef tongue. Next was a job in Yakiniku Jumbo Shinozaki Main Store and he later joined Yoroniku in 2007. In the innovative menu of Yoroniku, live the experience and ideas of Mr. Handa, a veteran of many different businesses.

半田 智昭HANDA TOMOAKI

Trattoria Siciliana Don Ciccio

トラットリア シチリアーナ・ドンチッチョ

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

石川 勉ISHIKAWA TSUTOMU

The Chef's Recommendations

His love of the film The Godfather brought him to Sicily

Tsutomu Ishikawa is a native of Iwate prefecture, born in 1961. After coming to Tokyo, he began down the path towards becoming a chef at the age of 19. Also a big fan of The Godfather, he headed to Palermo in Sicily. After that, he also spent 3 years training in Firenze and Bologna before returning to Japan. After working in restaurants such as Cucina Hirata and La Benzina, he became independent in 2000 at Trattoria da Tommasina. In 2006, that restaurant closed, and Chef Ishikawa opened Trattoria Siciliana Don Ciccio in the same year.

石川 勉ISHIKAWA TSUTOMU

RUTH'S CHRIS STEAK HOUSE

RUTH’S CHRIS STEAK HOUSE

  • Kasumigaseki, Tokyo
  • Steak,Yakiniku/Steak

野口 尊文NOGUCHI TAKAFUMI

The Chef's Recommendations

Fascinated by American cuisine, our chef seeks out traditional flavors

Born in 1967 in Tokyo, he realized how interesting cookery could be during a part-time job at a steak house. He later went to work full time for another steak restaurant in Aoyama. After that, to expand his repertoire, he gained experience in Italian, French, and other culinary styles, before being hired as the chef of a Texan-style restaurant in Yotsuya at the age of 30. At that time realized the depth of American cuisine, and afterwards traveled to LA to work as chef for the Consulate-General in California. After returning to Japan, he polished his skills as the chef of a number of restaurants, and became our chef here at Ruth's Chris Steak House in 2013.

野口 尊文NOGUCHI TAKAFUMI

Ginza Fujita

銀座 藤田

  • Shimbashi/Shiodome, Tokyo
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi

藤田 一休FUJITA IKKYU

The Chef's Recommendations

Our chef stays true to the fundamentals of cuisine, while continuing to challenge himself with new dishes

Born in 1968 in Tokyo. After five years of experience at Japanese-style restaurants in Yushima, he wanted to learn about sushi, so he went to work for Sushidokoro Midoriyama in Toranomon. After that he got some experience in Western-style food, and he was selected to become head chef at the age of 29. After that he worked as head chef for over ten years. He opened Fujita in September of 2010. "I want change up my dishes as much as possible while staying true to the basics," he told us while wracking his brains to come up with ways to delight his guests however he can. He also holds a cooking class on Saturdays. There he diligently teaches the fundamentals of cooking.

藤田 一休FUJITA IKKYU

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

Uokin Main Store

魚金本店

  • Shimbashi/Shiodome, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

郡司 健GUNJI TAKESHI

The Chef's Recommendations

He has the qualification of a sake advisor and play an important role for serving excellent foods and drinks at the main store.

He was born in 1984 in Tochigi Prefecture. He worked part-time at Sumiyaki Noteri in Ikenoue, Tokyo, highly evaluated by celebrities as a superb restaurant for delicious yakitori. There he discovered the fun of cooking and entered the world of cuisine. Thereafter, he gained experience at an izakaya (pub) in Shibuya and finally joined Uokin Co., Ltd. First he worked at Uokin Store No.2 and now is responsible for the kitchen at the Uokin Main Store. He gained the qualification of sake advisor in 2010.

郡司 健GUNJI TAKESHI

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

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

Kobe Yakiniku Kanteki

神戸焼肉 かんてき

  • Dogenzaka/Shinsen, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Beer / Sawa (cocktail of spirits and soda)

季 慶浩RI KYONHO

His family ran a yakiniku restaurant, so it was natural for him to go into the same business after graduating from high school.

Born on June 16, 1987 in Fukuoka City, Fukuoka Prefecture. As his parents ran a yakiniku (grilled meat) restaurant, he had an interest in yakiniku restaurants from a young age. After graduating high school, one thing lead to another, and he trained for 5 years at the famous Fukuoka restaurant, Daitoen. During that time, he met the manager of Kanteki, and they decided to work together. After working at the flagship restaurant in Kobe, they opened the Shibuya branch on April 11, 2012 and he became manager.

季 慶浩RI KYONHO

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

Kizushi

喜寿司

  • Ningyocho/Kodenmacho, Tokyo
  • Sushi,Japanese / Sushi

油井 隆一YUI RYUICHI

The Chef's Recommendations

A Renowned Chef, Whose Career Began With Western Food

Mr. Yui was born in 1942 and grew up in Tokyo. Because he was acquainted with French food from a young age due to his mother's influence and also because he is left-handed, which is unusual for a sushi chef, his professional cooking career started with Western food at "Tokyo Kaikan." After completing his training, Mr. Yui returned to his birthplace and parents' home, "Kizushi" in Tokyo's Ningyocho, where he started from the lower ranks, acquiring the skills to become a sushi chef. Supplementing the traditions of Edo-style sushi with his skills in Western cuisine, Chef Yui is a leader in Tokyo's culinary scene.

油井 隆一YUI RYUICHI

Mardi Gras

マルディグラ

  • Shimbashi/Shiodome, Tokyo
  • French,Italian/French / French / Wine

和知 徹UCHI TOORU

The Chef's Recommendations

Experiences in France serving as a source of encouragement for his present self

He was born in Awaji Island in Hyogo prefecture in 1967. After graduating from high school, he enrolled into Tsuji Culinary Institute. He spent half of the following year studying at a French school, and the remaining half of the year working at a restaurant with one Michelin star in Burgundy. After returning to Japan, he entered "Restaurant Hiramatsu", and studied at its Paris restaurant with one Michelin star during his time there. After returning to Japan, he took on the role as the head chef of "Apollinaire", a restaurant affiliated to Hiramatsu. After leaving the restaurant, he became the head chef of "Grape Gumbo" in Ginza in 1998, and worked there for three years. He set out on his own to open his own shop in 2001.

和知 徹UCHI TOORU

Nurukan Sato

ぬる燗 佐藤

  • Roppongi, Tokyo
  • Izakaya (Japanese tavern),Taverns / Crab / Kaiseki (traditional multi-course meal) / Sake

金子 陽樹KANEKO HARUKI

The Chef's Recommendations

Since the more you get to know sake the more interesting it is, these days he is completely engrossed in sake .

Born in 1983 in Tokyo, at 15 he started a part-time job that offered him a way to gain experience in restaurant service. This ended up piquing his interest enough to enter the culinary world as a career. While gathering experience in bars and Japanese-style restaurants, he was able to closely study sake. With an abundance of knowledge in wine and other drinks, he serves as manager at Nurukan Sato, where he gets to pursue his love of sake full-time.

金子 陽樹KANEKO HARUKI

Sushi Fujita

鮨 ふじ田

  • Ginza, Tokyo
  • Sushi,Japanese / Sushi

藤田 真一郎FUJITA SHINICHIRO

The Chef's Recommendations

Our chef is the 3rd generation son of a family married to the world of cuisine

Our chef was born on June 11th, 1979, in Yokohama City. He's been interested in cooking since childhood, and always dreamed of having a job in the world of to cuisine. Although they were already retired, both his father and grandfather had been chefs, and he felt himself strangely drawn to the profession and nothing else. He obtained his chef's license in high school and went on to culinary school afterwards. Upon graduation, he trained at a sushi shop before going to work at the sushi restaurant of a large-scale foreign-owned hotel. In the summer of 2014, he realized his dream of opening a restaurant in the Ginza with Sushi Fujita, where he works to this day.

藤田 真一郎FUJITA SHINICHIRO

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