61 - 80 of 670 chefs
-
Ryoriya MOTO
料理屋 MOTO
- Nishi-Azabu, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
-
![]()
山本 博之Hiroyuki Yamamoto
-
Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.
He was born in 1975 in Tokyo. He has been honing his skills and sensibilities in the world of chefs since his early 20s. After gaining experience as a chef at traditional Japanese restaurants in Kyoto, Osaka, and Tokyo, he became independent. Currently, he is actively working as the owner and chef at "Ryoriya MOTO" located in Nishi-Azabu, Minato-ku.
山本 博之Hiroyuki Yamamoto
-
-
Gyuhorumon to Sengyo Ushitomiya Shibuya Dogenzaka Branch
牛ホルモンと鮮魚 牛冨屋 渋谷道玄坂店
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns
-
![]()
小俣 卓也Takuya Omata
-
Trained at various types of restaurants, including Japanese and Italian restaurants.
Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.
小俣 卓也Takuya Omata
-
-
GINZA FUJIMARU
GINZA FUJIMARU
- Ginza, Tokyo
- French,Italian/French
-
![]()
藤丸 貴成Takanari Fujimaru
-
Mr. Fujimaru wants guests to experience the performance in front of their eyes with all their senses.
He has been the head chef since the opening of GINZA FUJIMARU in 2019. He adds GINZA FUJIMARU's unique essence to each dish and expresses the inheritance of French culinary culture and respect for the ingredients. Every day, he cooks with the hope that his customers will enjoy the splendor and beauty of the ingredients and the harmony of ingredients from Japan, France, and other parts of the world.
藤丸 貴成Takanari Fujimaru
-
-
Asakusa Shokudo Motomatsu
浅草食堂 元松
- Asakusa, Tokyo
- Japanese,Japanese / General / Unagi (eel) / General
-
![]()
せつSetsu
-
A chef who supports a wide range of menu, Japanese food and Chinese cuisine.
After a long career as a chef mainly in Tokyo, Mr. Setsu joined his current company in 2024. He is now a member of the kitchen staff at Asakusa Shokudo Motomatsu. As a chef specializing in a wide range of genre-less dishes, he supports the diverse menu of Motomatsu, including Japanese and Chinese cuisine.
せつSetsu
-
-
Saburina Hou
左舞璃菜 鳳
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices) / Nabe (hot pot)
-
![]()
左舞璃菜 鳳Saburina Hou
-
Enjoy A5 Miyazaki beef and Wagyu sirloin at reasonable prices.
Saburina Hou offers Shabu-shabu and Sukiyaki with A5-ranked Miyazaki beef and premium Japanese black beef sirloin at reasonable prices. Not only the ingredients but also the sauce for shabu-shabu and broth for sukiyaki are carefully prepared. Additional order menus are available, so enjoy shabu-shabu and sukiyaki to your heart's content.
左舞璃菜 鳳Saburina Hou
-
-
ENOTECA PIZZERIA KAGURAZAKA STAGIONE
エノテカピッツェリア 神楽坂スタジオーネ
- Kagurazaka, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
-
![]()
黒澤明弘Akihiro Kurosawa
-
Enjoy traditional and innovative Italian cuisine.
Mr. Kurosawa was born in 1967 in Yokohama, Kanagawa. At 19, he decided to become an Italian chef after being fascinated by the olive oil he encountered at a bistro where he worked part-time. He trained for a total of two years in Italy, mainly in the Veneto region, and worked as a head chef at several famous restaurants in Tokyo. Please enjoy the traditional and innovative Italian cuisine, staying true to the fundamentals.
黒澤明弘Akihiro Kurosawa
-
-
Shiba KOSO
芝KOSO
- Shibakoen/Tokyo Tower, Tokyo
- Steak,Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Wine
-
![]()
狩野 義忠Yoshitada Kano
-
Mr. Kano offers the utmost taste of prime Japanese Wagyu beef with abundant experiences in both Western and Japanese cuisine.
He was born in 1979 in Tokyo. He is the head chef of Shiba KOSO. Fascinated by the taste and elegant appearance of dishes prepared by professional chefs, he entered the culinary world. While honing his wide-ranging cooking skills at Western-style restaurants in Tokyo, he also visited Kyoto to eat at Japanese restaurants and learned how to combine ingredients and arrange them beautifully. In 2009, he joined "Niku no Sushiya GINZA KOSO", serving Wagyu beef dishes. Since then, he has been dedicated to Wagyu beef. For his skill, he was appointed as the head chef of the current restaurant, KOSO's main branch. He entertains guests from Japan and abroad with a wide variety of meat dishes and seasonal dishes.
狩野 義忠Yoshitada Kano
-
-
Asakusa GYUUNA Yadoki
浅草 GYUUNA やどき
- Asakusa, Tokyo
- Japanese,Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Gyutan (beef tongue)
-
![]()
松本 彪雅Hyoga Matsumoto
-
Mr. Matsumoto's goal is to make the restaurant a place where guests can experience the essence of Japanese spirit along with Asakusa's culture.
He has been demonstrating his skills as the head chef at Asakusa GYUUNA Yadoki, which opened on July 14, 2024. The restaurant's concept is "a restful space like an inn and authentic Japanese cuisine." He pursues heartwarming cuisine using traditional techniques and Japan's rich bounty to create a Japanese restaurant unique to Asakusa.
松本 彪雅Hyoga Matsumoto
-
-
Roppongi Sunahama
六本木 砂浜
- Roppongi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Okinawa Cuisine
-
![]()
山田 有輝 Yuuki Yamada
-
Serving dishes that reflect the rich ingredients and flavors of Okinawa.
Mr. Yamada chose a career in the restaurant business because he loves to communicate with people. To provide a cozy space and create a heartwarming place for visitors, he continued working hard day by day. His love for Okinawan cuisine led him to open Roppongi Sunahama to share its charm with as many people as possible.
山田 有輝 Yuuki Yamada
-
-
Kimukatsu Ebisu Branch
キムカツ恵比寿店
- Ebisu, Tokyo
- Tonkatsu (fried pork cutlet),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tonkatsu (fried pork cutlet)
-
![]()
泉 慎介Shinsuke Izumi
-
Mr. Izumi wants to continue creating dishes that make everyone smile.
He was born in 1980 in Fukuoka. He loves cooking and decided to enter the culinary world. After working as a chef in Fukuoka, he had an opportunity to come to Tokyo. He honed his skills while working in various restaurants, gaining experience as a head chef and more. At Kimukatsu, he continues to showcase his remarkable talent.
泉 慎介Shinsuke Izumi
-
-
Craft Burger & Grill Jiro
Craft Burger＆Grill Jiro
- Ueno, Tokyo
- Hamburger,Western / General / American / Beer
-
![]()
高山 光弘Mitsuhiro Takayama
-
Mr. Takayama inherited the "genes of chefs" and followed the path of a professional.
He was born in 1976 in Tokyo to parents who run an izakaya (Japanese-style pub). From an early age, he aimed to be a chef and, after graduating from high school, entered a culinary school. Following graduation, he studied Western cuisine at hotels and wedding halls and continued training. Then, gaining experience in a variety of restaurants, he took over his parents' restaurant in 2010. He wanted to create a pet-friendly restaurant, so he researched hamburgers independently and opened Craft Burger & Grill Jiro in December 2019.
高山 光弘Mitsuhiro Takayama
-
-
Sushi Shinkai
鮨 信海
- Akasaka, Tokyo
- Sushi,Japanese / General / Sushi / Sake
-
![]()
小池 晃賢Akinori Koike
-
Dedicated solely to sushi and Japanese cuisine. Producing delicious side dishes and nigiri with skillful and careful work.
Mr. Koike was born in 1975 in Shizuoka. He is a head chef at Sushi Shinkai. Growing up in the coastal city of Numazu, a seafood paradise, he has enjoyed a wide array of fish since childhood. Started his career in the Japanese cuisine restaurant of a high-class hotel in his hometown, he learned the techniques and nuances of Japanese cooking. In addition, attracted by the depth of sushi, he gained experience under a trusted master sushi chef and also worked in a sushi restaurant. Later, he got a connection with the current restaurant, which originated in Shizuoka, and took his current position at the opening in June 2023. Since then, he has been dedicated to offering genuine flavors in a warm and welcoming environment at affordable prices.
小池 晃賢Akinori Koike
-
-
Wa Dining Sato
和Dining三十
- Jinbocho, Tokyo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Umeshu (plum wine)
-
![]()
佐藤 諒馬Ryoma Sato
The Chef's Recommendations -
Delivering new charms of Japanese food based on the skills polished at a famous restaurant-inn.
Mr. Sato was born in 1990 in Chiba. Because of his love of cooking, he aspired to become a professional chef and studied at the international cooking department of Sakura-Higashi High School. After graduating, he studied hard for 8 years at Kagaya in Noto, a leading restaurant and ryokan inn in Japan. His dedicated devotion and careful handiwork have been highly evaluated. He has received many awards in cooking competitions, including being chosen to represent Ishikawa Prefecture in the Japanese Cuisine category at the National Skills Competition and receiving the Ishikawa Prefecture Youth Skill Award. With his motto of making Japanese food more familiar to people, in the fall of 2017, he opened his own restaurant Sato in Jimbocho, Tokyo.
佐藤 諒馬Ryoma Sato
-
-
JB the DINING BAR
JB the DINING BAR
- Tachikawa, Tokyo
- Teppanyaki,Yakiniku/Steak / Italian / Steak / Western Teppanyaki (iron griddle grilling)
-
![]()
内野Uchino
-
A career change motivated by a passion for food. The skilled chef whose techniques have been refined through experiences both in Japan and overseas.
Ms. Uchino was born in Tokyo. Originally working in the fashion industry, she decided to make a career change because of his high interest in food, so she knocked on the door of a French restaurant. She then went to Italy for further training to deepen her insight as a chef. After returning to Japan, she worked at an Italian restaurant in Tokyo, acquiring skills in everything from main courses to desserts. Currently, she works as a chef at JB the DINING BAR.
内野Uchino
-
-
OSushiawase Sushi Horikawa
おすしあわせ 鮨ほり川
- Asakusa, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
-
![]()
堀川 恭平Kyouhei Horikawa
-
Mr. Horikawa is a Sushi chef who has studied at many long-established and famous restaurants in Tokyo.
He was born in 1978 in Chiba. At age 20, he knocked on the door of Sushi Kanpachi and experienced seven years of working as an apprentice. Since then, he has worked as a sushi chef at various sushi restaurants in Tokyo, not only the famous Sushi Fukuju in Ginza but also at Akasaka, Roppongi, and Shinjuku. After becoming independent, he opened Sushi Horikawa in Asakusa.
堀川 恭平Kyouhei Horikawa
-
-
Shabu Shabu Kyu Nishiazabu Main Branch
完全個室 しゃぶしゃぶ九 西麻布本店
- Nishi-Azabu, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / Oyster
-
![]()
富樫陸也Rikuya Togashi
-
Creating dishes inspired by the ingredients to be enjoyed by all five senses.
Starting his career at Mutekiro in Yokohama Motomachi, Mr. Togashi honed his skills at three restaurants in France, including three Michelin-starred Paul Bocuse. Upon returning to Japan, he gained experience at Michelin 2-starred Pierre Gagnaire in Omotesando and Michelin 2-starred Restaurant Ryuzu in Roppongi. Then, he served as the deputy head chef at RESTAURANT IRIÉ LE JOYEUX and later became the head chef at Restaurant PORTUS in Minami-Aoyama. He has served as general chef and participated in opening hotels and business development throughout Japan. Currently, he is the executive chef of the group.
富樫陸也Rikuya Togashi
-
-
Hokkaisushi to Robata Sushiyama Shinjuku
寿司と炉端 すし山 新宿
- Shinjuku East Exit/Kabukicho, Tokyo
- Izakaya (Japanese tavern),Taverns / Sushi / General / Oyster
-
-
-
-
Koryouri Kayou
小料理 花陽
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)
-
![]()
飯島 重子Shigeko Iijima
-
Offering the finest hospitality with homemade dishes with love and exquisite sake.
Ms. Iijima was born in 1972 in Saitama. She has loved cooking since childhood and dreamed of opening a cozy, family-style eatery. After gaining 10 years of experience in hotel service, she worked in various establishments such as clubs, small restaurants, and galleries in Ginza. In March 2024, she opened her own place, Koryouri Kayou. She offers the finest hospitality with handmade, heartfelt dishes and exquisite sake.
飯島 重子Shigeko Iijima
-
-
CRAFT BEER FACTORY SHINJUKU ALE
クラフトビール工房 新宿エール
- Shinjuku East Exit/Kabukicho, Tokyo
- Beer Bar,Bars (pubs) / Beer / Cocktail / Craft Beer
-
![]()
深谷 茶来羅Chakura Fukaya
-
Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.
He was born in 1983 in Tokyo. As he worked in various genres of customer service, he began to think he was suited for the job and entered the food and beverage industry. After graduating from Oda Cooking College, he gained experience in dining bars and other restaurants before joining his current company by fate. Following working at SHOW RESTAURANT "nest," he became the manager of SHINJUKU ALE in March 2021. The bar is popular among young people as a place where they can easily enjoy craft beer.
深谷 茶来羅Chakura Fukaya
-
-
Sushi Hasegawa Nishiazabu Branch
寿司 はせ川 西麻布店
- Nishi-Azabu, Tokyo
- Sushi,Japanese / General / Sushi / Sake
-
![]()
黒坂 俊和Toshikazu Kurosaka
The Chef's Recommendations -
Mr. Kurosaka is dedicated to Japanese cuisine and pursues the original taste of the ingredients.
Mr. Kurosaka was born in 1968 in Chiba. Inspired by a chef at a Japanese restaurant he visited with his family when he was a child, he decided to pursue a career in the culinary field. After training at Japanese restaurants in the Kansai and Kanto regions, he now works as a chef at Sushi Hasegawa Nishiazabu Branch, where he continues to refine his skill. With his extensive experience, he strives to offer Japanese cuisine filled with a sense of the seasons.
黒坂 俊和Toshikazu Kurosaka
-
