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281 - 300 of 746 chefs

Kioicho Fukudaya

紀尾井町　福田家

  • Nagatacho, Tokyo
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

松下　俊一Shunichi Matsushita

The Chef's Recommendations

With the seasonal food and dinnerware made by the famous artist Rosanjin, Mr. Matsushita delivers the poetic feelings of the seasons.

Mr. Matsushita was born in 1969 in Nagano. The head chef at Fukudaya. Raised among the nature of southern Nagano, he grew up knowing the food ingredients of mountain villages. After graduating high school, he studied at Tsuji Culinary Institute in Osaka, and then moved to Tokyo. After refining his skills at a fugu blowfish restaurant in Ginza, and Japanese restaurants in high-class hotels in Tokyo and Hakone, he started his working relationship with Fukudaya in 2006. After serving as the sous chef for many years, he began his current position in 2016. He makes delicious seasonal dishes and every day perfects the taste of food served on dinnerware made by Rosanjin, charming guests from Japan and overseas.

松下　俊一Shunichi Matsushita

Sousaku Kushiage Tsuda Toranomon Hills Station Branch

創作串揚げつだ　虎ノ門ヒルズステーション店

  • Toranomon, Tokyo
  • Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Wine

津田　猛Takeshi Tsuda

Having earnestly lived out his dream of being a chef, Mr. Tsuda shares the deliciousness of Kushiage.

He was born in 1970 in Aichi. He has been cooking since childhood, from shopping for ingredients to making food. His passion for cooking led him to enter Tsuji Culinary Institute. After graduation, he worked at a French kaiseki (tea-ceremony dishes) restaurant. Moved to the Michelin-starred Rokukakutei restaurants in Osaka and Tokyo, which were his starting points. After ten years of experience, he became independent in March 2013, starting his restaurant, Sousaku Kushiage Tsuda Main Branch. Then, he opened the Kinshachi Yokocho Branch in March 2018 and the Toranomon Hills Station Branch in 2024.

津田　猛Takeshi Tsuda

SKYTREE(R) VIEW RESTAURANT REN

スカイツリー(R)ビューレストラン簾

  • Kinshicho/Sumiyoshi, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / French / Steak

宮本　哲也Tetsuya Miyamoto

Master chef of Japanese cuisine.  

Mr. Tetsuya Miyamoto is the Technical Director of Nihon-ryori Kenkyukai (society for research on Japanese cuisine), as well as the Chairman of the Toho Cooks Association. After working as the Japanese cuisine master chef at Utsunomiya Tobu Hotel Grande, he became the Japanese cuisine master chef of Tobu Hotel Levant Tokyo in April 2019.

宮本　哲也Tetsuya Miyamoto

Sushi Miyavi

鮨　雅

  • Sangenjaya, Tokyo
  • Sushi,Japanese / Sushi / General / Sake

伊藤　一義Kuniyoshi Ito

An experienced Japanese chef who satisfies the hearts and stomachs of visitors.

Mr. Ito was born in 1974 in Osaka. Starting a culinary career in his teens, he studied at restaurants of various genres, including Japanese and Western cuisine. In 2019, he moved to Tokyo, where he was fascinated by sushi after relearning more about it.　Not only does he serve delicious sushi, but he also has a reputation for sourcing and grilling meats from his long experience in teppanyaki. Communicating openly with guests over the counter is one of the things he enjoys doing.

伊藤　一義Kuniyoshi Ito

Maruya Honten Tokyo Midtown Branch

まるや本店 東京ミッドタウン店

  • Roppongi, Tokyo
  • Unagi (eel),Japanese / General / Unagi (eel) / Local Japanese Cuisine

山田　孝志Takashi Yamada

Following his experience at a hotel, Mr. Yamada launched the Tokyo Midtown Branch and is now looking to expand further.

He was born in April 1977 in Aichi. He learned the spirit of hospitality through 10 years of working at a hotel in Aichi. At Maruya, he mastered grilling eel under the executive chef while serving as management staff. In 2019, he launched the Tokyo Midtown branch, the first out-of-prefecture store, where he is the manager and chef. In 2024, the second restaurant in Tokyo opened in Ginza. He is aiming for a further leap forward.

山田　孝志Takashi Yamada

Niku Kappo Futago THE JUNEI HOTEL KYOTO

肉割烹ふたごTHE JUNEI HOTEL KYOTO

  • Shichijo/Tambaguchi, Kyoto
  • Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak

稲田　慎也Shinya Inada

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.

稲田　慎也Shinya Inada

Yakitori Miyagawa Otemachi branch

やきとり宮川　大手町店

  • Otemachi, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

柴田　勲Isao Shibata

In the battleground of restaurants, he is aiming to be the overwhelming No.1 restaurant in the area.

He was born in 1963 in Toyama prefecture. He found that the restaurant field was fun and deep while working a part time job in his school days. After graduating from high school, he trained at a Japanese pub in Tokyo for 7 years, and entered MIYAGAWA Co., Ltd. in 1989. He became the manager of the Otemachi branch when it opened, and managed the whole kitchen. His current goal is to be the overwhelming No.1 restaurant in the battleground of restaurants of Tokyo. He inspects the branches every month, to develop ideas to improve the working environment and operation of his restaurant. He attracts many repeaters with his friendly personality.

柴田　勲Isao Shibata

Akahagi Sushi Tamahagane

赤萩 鮨 玉鋼

  • Chikusa/Imaike/Ikeshita, Aichi
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

市來　隆司Takashi Ichiki

Mr. Ichiki continues to tirelessly pursue the most delicious food from his childhood to the present.

He was born in 1984 in Aichi. His love of eating delicious food and cooking led him to become a chef in his teens. At age 15, he entered the world of food and beverage. After 4 years of kaiseki cooking and 16 years of sushi, he works at Tamahagane. His life as a chef began with a longing for food. Even now, he continues to tirelessly pursue delicious food. 

市來　隆司Takashi Ichiki

KATSUDON

喝鈍

  • Osaka Station/Umeda Station, Osaka
  • Japanese,Japanese / Katsudon (fried pork cutlet bowl)

渡邉　誉Homare Watanabe

He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.

He was born in 1971 in Osaka prefecture. His father is the founder of [KATSUDON], now it is the main branch in Hozenji Yokocho. As he loved his father's [katsudon (rice bowl topped with cutlet)], he naturally decided to succeed his family business, and became a chef. In 1993, the second branch opened in Takimi-koji of Umeda Sky Bldg. and he takes charge of both operation and cooking. He carefully prepares [cutlet] one by one, without using frozen products or synthetic seasonings, with the motto of [domestic ingredients, quick, tasty, cheap]. By strictly following the taste of his father at the main branch, he keeps the tradition of this old-established restaurant. 

渡邉　誉Homare Watanabe

Doikatsuman Gion Yasaka Branch

土井活鰻　祇園八坂店

  • Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
  • Unagi (eel),Japanese / Unagi (eel)

土井　貴史Takashi Doi

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Mr. Doi's grandfather managed a river fish market in Kyoto's central wholesale market, so he was familiar with trade since he was a child. He trained under his grandfather after graduating high school and inherited the river fish market at the age of 26, after his grandfather passed away. In March 2018, he changed industries from the fish wholesale market, opening Doikatsuman and becoming the owner. After opening the first branch in Fushimi-Inari, he opened a second restaurant in Gion-Yasaka.

土井　貴史Takashi Doi

Nihon Yakiniku Hasegawa Ginza Main Branch

日本焼肉　はせ川　銀座本店

  • Ginza, Tokyo
  • Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Sake

益田　宜明Noriaki Masuda 

A chef who specializes in Japanese cuisine creates possibilities for new yakiniku dishes.

Mr. Masuda was born in 1974 in Kanagawa. After graduating from high school, he entered the world of Japanese cuisine at 18. His chef career began at a ryokan(Japanese hotel) in Izu, Shizuoka. Later, he moved to Tokyo and worked at various Japanese restaurants throughout Tokyo city. As a chef dedicated to traditional Japanese cuisine, he has served numerous food connoisseurs. At Hasegawa, he combines his acquired skills and carefully selected ingredients to create new possibilities for yakiniku (Japanese barbecue).

益田　宜明Noriaki Masuda 

Otobashi Sumiya

尾頭橋すみや

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Japanese,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)

角谷　進Susumu Sumiya

The Chef's Recommendations

Serves delicious dishes that make the most of the flavors of seasonal ingredients.

Mr. Sumiya was born in 1960 in Aichi and raised in a fishing family. His parents' house also ran an agriculture business, so high-quality fish and vegetables were always close to him. So, he naturally entered the culinary world because of his interest in food. After graduating from high school, he worked at a Japanese restaurant and then honed his skills in Japanese cuisine at various restaurants, such as Japanese restaurants and Kaiseki restaurants. In 2007, he opened his dream restaurant, Otobashi Sumiya. Every day, he devotes himself to "creating a restaurant where diners can fully enjoy the season's delicacies."

角谷　進Susumu Sumiya

Sakana Ryori Shibuya Yoshinari Honten Marunouchi Branch

魚料理　渋谷　吉成本店　丸の内店

  • Marunouchi, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

中村　吉成Yoshinari Nakamura

Mr. Nakamura presents the charm of Japanese cuisine with authentic sushi and Japanese courses created by his extensive experience.

He was born in 1973 in Tokyo. His culinary career started in Hokkaido at the age of 20, where he honed his skills in French and Western cuisine in addition to Sushi and Japanese cuisine. He returned to Tokyo in his mid-twenties and worked as a head chef at an izakaya (Japanese-style pub) before establishing his restaurant, "Yoshinari Honten," in Shibuya at 27. Offering seafood dishes that make the most of his culinary skills and imagination, trained in various genres, he has developed the restaurant into a popular one. In 2019, he opened a sister restaurant in Marunouchi. At the gateway to Tokyo, it serves exquisite fish dishes and sushi courses with a new twist, winning the hearts of guests from Japan and abroad.

中村　吉成Yoshinari Nakamura

Kawagoe Kousushi

川越　幸すし

  • Kawagoe, Saitama
  • Japanese,Japanese / General / Unagi (eel) / Sushi

長島　貴子Takako Nagashima

Inheriting the traditions of a long-established ryotei restaurant, Ms. Nagashima is also promoting the global appeal of Japanese cuisine.

She was born in 1976 in Saitama, the owner of Kawagoe Kousushi. Born and raised in a sushi kappo restaurant established in the Meiji period (1868-1912) in Kawagoe, Little Edo, she became familiar with Kawagoe culture and Japanese food from an early age. After gaining experience at Hotel Okura Tokyo and Tokyo Kitcho to learn the hospitality mindset of serving Japanese cuisine, she took over as the fourth restaurant owner in 2014. While preserving the traditions handed down from her predecessors, she is constantly exploring the evolution and possibilities of Japanese cuisine from a global perspective, including the creation of authentic Japanese dishes that are vegan-friendly.

長島　貴子Takako Nagashima

Unagi Fujita Shirokanedai Branch

うなぎ 藤田　白金台店

  • Shirokane/Shirokanedai, Tokyo
  • Japanese,Japanese / Unagi (eel)

藤田　将徳Masanori Fujita

The Chef's Recommendations

Raised in an environment with eel around him from birth, he handles them earnestly as a chef.

Born in 1973 in Hamamatsu, Shizuoka. Eldest son of Shigeyoshi Fujita, 3rd generation owner of [Unagi Fujita]. Entered the restaurant world immediately after graduating high school. Worked as a manager in a large-scale restaurant with 300 seats and 100 staff members. Built up 4 years of experience, including working abroad. Joined [Unagi Fujita] in 1996. Learned the processes of putting eel on skewers, cutting up whole eel, and grilling them over the course of 13 years. Appointed representative director in 2009, and concurrently worked in direct sales department. Opened a branch location in front of Hamamatsu Station in 2011. The Shirokanedai branch opened in 2016, and is managed jointly with the hostess and his older sister.

藤田　将徳Masanori Fujita

Kyoto Gion Kawamuraryorihei

京都祇園　川村料理平

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

川村　良平Ryohei Kawamura

He started his cooking career at the age of 15

He entered the world of cooking at the age of 15, starting his training at a well-established Japanese cuisine restaurant in the Osaka Minami area. After that he worked as a chef for 17 years before he became independent. In 2012, he opened [Kawamuraryorihei] in Gokomachi of Kyoto and their Japanese cuisine, prepared with selected seasonal ingredients, became popular. In the fifth year after opening, in 2016, his second restaurant [Kyoto Gion Kawamuraryorihei] was opened. At the moment, he spends his days polishing his skills while appreciating his customers and the people around him who have supported him from the beginning until now.

川村　良平Ryohei Kawamura

Honkaku Edomae Zushi Matsuki Sushi

本格江戸前寿司　松喜すし

  • Hida/Takayama, Gifu
  • Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Oshizushi (pressed sushi)

中才　一彦Kazuhiko Nakasai

Having experience with fish from a young age, he decided that "making delicious things will be my job"

Chef Nakasai was born in Gifu prefecture in 1975. Influenced by the sight of his grandfather, a fisherman's boss and a chef, at a young age he decided that making delicious cuisine would be his job This decision was the reason he became a chef. Honkaku Edomae Zushi Matsuki Sushi was opened by his grandfather and continued by his father. Training there since he was 18, in 2002 he became the 3rd generation proprietor. He has an established reputation for his capability in preparing seafood that he has cultivated since he was young.

中才　一彦Kazuhiko Nakasai

Nihon Yakiniku Hasegawa Omotesando branch

日本焼肉はせ川　表参道店

  • Omotesando/Aoyama, Tokyo
  • Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Wine

齊藤 綱二Koji Saito

Mr. Saito, a dedicated Japanese cuisine artisan, explores the possibilities of Yakiniku.

He is from Chiba. After graduating from a vocational school, he began his culinary training at a cookshop in Tokyo. Later, he had the opportunity to meet Mr. Masuda, the company's executive chef, and spent 12 years honing his skills in Japanese cuisine, Tea Kaiseki (tea-ceremony dishes), and Shojin Ryori (Buddhist cuisine), serving as his right-hand person. In June 2022, he assumed the head chef position at the Nihon Yakiniku Hasegawa Omotesando branch.

齊藤 綱二Koji Saito

Mizutaki Ryotei Hakata Hanamidori Tenjin Branch

水たき料亭　博多華味鳥　天神店

  • Imaizumi, Fukuoka
  • Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)

河津　善陽Yoshiharu Kawatsu

Hanamidori Chicken, developed with the utmost care and attention to detail.

The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself,  Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe.  

河津　善陽Yoshiharu Kawatsu

San Bettei Kitashinchi Branch

燦別邸　北新地店

  • Kita-Shinchi, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

井上　学Manabu Inoue

Mr. Inoue values the relationships and bonds with people in his life.

Learning the importance of connection with others through baseball, he entered the food and beverage industry at 18. It was 19 years ago that he first met the owner of San Bettei. Due to the company's rapid growth, which started as a Kushikatsu (deep-fried skewers) restaurant, he was separated from the owner and left the company. He studied service in Italian and French restaurants, then worked in construction and as an executive at a ramen restaurant. However, he could not forget the owner whom he respected and connected with him via SNS. When San Bettei from Onna-son, Okinawa, was opening in Kitashinchi, he joined the restaurant as a manager, realizing his wish to work with the owner.

井上　学Manabu Inoue
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