601 - 620 of 742 chefs
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Nizakana Sashimi Shunsai Uminoshiki
煮魚・刺身・旬菜 海乃四季
- Susukino, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Shochu
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鈴木 克彦SUZUKI KATSUHIKO
The Chef's Recommendations -
Experience gained in restaurants all across Japan fuels his passionate exploration of local gastronomy!
He was born in Hokkaido, in 1968. After graduating from his local high school, he started working in Japanese restaurants all across the country, gaining real-life experience while developing a keen interest in local gastronomy. In 2009, he became the head chef of the Nizakana Sashimi Shunsai Uminoshiki. He visits the market everyday, putting his long experience to use in selecting and purchasing the best ingredients available, making no compromise on quality. He is renown for his boiled fish dishes, and for always bringing the best out of the ingredients he uses.
鈴木 克彦SUZUKI KATSUHIKO
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Nagomi Ryori Morishima
和味料理もりしま
- Shuri, Okinawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Okinawa Cuisine
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盛島 英太Eita Morishima
The Chef's Recommendations -
He brings the authentic Osaka fare he learned from actual Kansai restaurants back home to Okinawa
Born in Okinawa in 1974, Iron Chef Rokusaburo Michiba inspired him to become a chef himself. He first started training in Okinawa, but he wanted to further improve his skills, so he turned to work at the famous upscale restaurant Kigawa Asai in the Kansai region. After working there for 13 years, he returned home to Okinawa and further polished his skills at pubs and French hotel restaurants. Gaining a deeper understanding of communication and ingredients, he opened Nagomi Ryori Morishima in his hometown of Shuri.
盛島 英太Eita Morishima
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Kitazuien
北瑞苑
- Kita-Shinchi, Osaka
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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愛宕 亮二ATAGO RYOJI
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Keeping to tradition while not neglecting to bring in new elements
Born in 1978 in Moriguchi, Osaka prefecture, he came naturally into chefhood, growing up watching his father manage a sushi restaurant. After three years of experience in a hotel kitchen, he came to "Kitazuien", where he has been for 13 years. Rising to the position of head chef two years ago, he keeps to tradition while bringing in little by little new vegetables and elements of western cuisine, all to accomodate to his customers' desires.
愛宕 亮二ATAGO RYOJI
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Japanese Restaurant SEIZAN
日本料理 晴山
- Tamachi/Mita, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes)
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山本 晴彦Haruhiko Yamamoto
The Chef's Recommendations -
We pride ourselves on our dashi, the foundation of Japanese cuisine
Born on September 5th, 1979 in Ashikaga City, Tochigi prefecture. Seeing how his cooking made his parents happy, he realized the gentle appeal of food, and decided to become a chef. After graduating from Ecole Tsuji Tokyo, he moved to Gifu prefecture to study under one of the school's special lecturers, Seiji Takada, and work at his restaurant "Takada Yassho". At the young age of 25 he became the manager of another branch of Yassho, and at 31 opened his own restaurant in Tokyo, called Seizan, and has been working there since.
山本 晴彦Haruhiko Yamamoto
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Onzoshi Kiyoyasutei Kamakura Prince Hotel Branch
御曹司 きよやす邸 鎌倉プリンスホテル店
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / General / Wagashi (traditional Japanese sweets)
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川久保 美紀KAWAKUBO MINORI
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Cooking is a profession that allows me to learn a lot from my customers, something for which I am truly grateful.
Born in Kanagawa, in a family of shopkeepers, he learned to love customer service from a very early age. Offering the best service and the freshest products led him to develop an interest in stock-less restaurants, and 7 years ago, to go from a position of a sales clerk in a small retail shop to that of hall staff in a Western restaurant. He started serving at the Onzoshi Kiyoyasutei Kamakura Prince Hotel one and a half years ago, and describes himself as deeply motivated by his trade, which allows him to learn important things from his customers and to explore the fascinating use of seasonal ingredients in Japanese cuisine.
川久保 美紀KAWAKUBO MINORI
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Ryotei Kishokaku
料亭 亀松閣
- Yamagata, Yamagata
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine
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笹原 智美SASAHARA TOMOMI
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incorporating new experiments, preserve the traditon of a shop of long standing
I was born in 1957. With my birth, the 4th generation for a restaurant of long standing had arrived. When I was 15, my father passed away and I became strongly conscious of my duty to carry on the family business. During my student years, I joined Japan International Cooperation Agency Volunteers, and gaining wide experience and knowledge. After graduating from college, I studied Kyo-Kaiseki (Kyoto-style cooking) for 4 years in "Hyoutei," in Kyoto. Now, blending Kyo-Kaiseki and local ingredients and the cuisine of Yamagata, I mix tradition with creativity.
笹原 智美SASAHARA TOMOMI
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Kushikatsu Chisen
串喝 知仙
- Roppongi, Tokyo
- Kaiseki (course menu),Japanese / General / Kushiage (deep-fried skewers) / Kaiseki (tea-ceremony dishes)
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猪狩 博之IGARI HIROYUKI
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Our chef is particular about his ingredients, and he's captured the hearts of his longtime regulars
Born January 27th, 1955, in Ibaraki Prefecture. As the youngest child of four siblings, he naturally found himself in the kitchen in the place of his harried parents. After graduating from high school he went to work for a hotel in Atami and Japanese food restaurants in Tokyo. In 1975, when Chisen was first founded, he knew the owner so he helped him start the business. A few years later the owner invited him to come to work for him officially. By 1985 he had worked his way to becoming our head chef. He heads to Tsukiji Fish Market each day to select his fresh, seasonal ingredients by hand.
猪狩 博之IGARI HIROYUKI
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Ginza Asami
銀座 あさみ
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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浅見 健二ASAMI KENJI
The Chef's Recommendations -
Being faithful to the fundamentals, a chef highly trained in Japanese cuisine
Genji Asami is a native of Tokyo City. Having a father who ran a fruit and vegetable business, he embarked on the path to becoming a chef because he liked to cook. After graduating from the culinary academy, Kagakuen, he trained at Buan, a Kyo-ryori (special style of Japanese cuisine) restaurant in Kudanshita, as well as several other establishments. When he was 38, he was hired at Kyoaji Tennouzuairu-ten, located in Shinbashi. After that, he set off on his own and opened Ginza Asami in 2000, which he continues to cook to the present day.
浅見 健二ASAMI KENJI
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Gazan Garden
雅山GARDEN
- Azabu-Juban, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ)
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胡子 秀樹EBISU HIDEKI
The Chef's Recommendations -
Starting his career as a chef, he later learned balance working as a consultant.
Born in Hiroshima in 1959, he had always dreamed of being a chef, and joined Tokyo's Crescent restaurant at age 20. Before he started in the kitchen, he worked as waiter, and came to understand the allure of hospitality, developing an interest in customer relations. Afterwards, he worked in management at a consulting firm, and in 2012 joined Sennohana, a Michelin Star-rated restaurant. Currently, he heads Gazan Garden as general manager.
胡子 秀樹EBISU HIDEKI
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Kitakamakura En
北鎌倉 円
- Kamakura/Zushi, Kanagawa
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes)
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堀江 邦英HORIE KUNIHIDE
The Chef's Recommendations -
Following in his father's footsteps after being enchanted by creating with his own hands
He was born in Kanagawa prefecture in 1973. After finishing graduate school, he worked as an on-site supervisor at an engineering firm for five and a half years. While he was there, he was enchanted by the charm of the things he created with his own hands, and jumped ship when he was 32 to start a new career in the world of cooking. For 10 years he worked under his father, Mr. Osamu, who was working at Tsujitome, a renowned kaiseki (course menu) restaurant. Presently, he and Mr. Osamu both display their talents at Kitakama Kuraen, and he concentrates daily on his job as a chef.
堀江 邦英HORIE KUNIHIDE
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Nuji
ぬーじ
- Onna-son, Okinawa
- Japanese,Japanese / General / Sushi / French
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林 大介HAYASHI DAISUKE
The Chef's Recommendations -
The skills he learned at an upscale Japanese restaurant have flourished here in Okinawa. A true culinary craftsman who makes traditional Japanese fare you can only get here
Born in Chiba prefecture in 1975, he began by working in a pub. However, he longed to pursue more complex Japanese cuisine, so he took a job at a famous, high-class traditional restaurant in Yokohama called Taiya where he knew the training was rigorous. With the support of his boss there, he plied his skills at restaurants in Nihonbashi and Yurakucho, finally making his way to that of his boss's own mentor, Maki, in Kagurazaka. As a result of his hard work, he was appointed head chef at the opening of Oriental Hills Okinawa. He continues to devote each day to expanding the allure of traditional Japanese cuisine to Okinawa
林 大介HAYASHI DAISUKE
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Moritaya Tokyo Marunouchi Branch
モリタ屋 東京丸の内店
- Marunouchi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Japanese Beef Steak / Shabu-shabu (boiled meat slices)
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矢嶋 健YAJIMA KEN
The Chef's Recommendations -
From a genuine love of fish to developing an interest in meat cuisine through his work with food
Born in 1968 in Tokyo, he was always interested in working with food, and as a lover of fish, started working in Tsukiji as a purchaser and handler of ingredients. Afterwards, his work at a company in the restaurant industry also deepened his appreciation for wines and meat dishes. He joined the Moritaya Tokyo Marunouchi Branch in December 2003, gaining a sommelier certification at around the same time.
矢嶋 健YAJIMA KEN
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En
縁
- Kyotogosho/Nishijin, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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鈴木 健夫SUZUKI TAKEI
The Chef's Recommendations -
Wanting to learn the basics of cooking from the one of the best restaurants in Kyoto, he did his training at Hyotei.
Born in Kyoto in 1949, he set his heart on cooking from age 18. He went to Hyotei thinking "If I want to learn, I'll learn from the best." Until 27, he spent almost 10 years there learning the fundamentals, afterwards moving between famed restaurants in Kyoto and Okayama. At 38, he returned to Kyoto and opened his own place, Midori. He vaulted to fame with his interpretation of traditional Japanese food using non-traditional ingredients like game meat and foie gras. Afterwards, in 2008 he moved to his current location in front of the Kyoto Imperial Palace, where he serves his cuisine in a small and cozy 7-seat space.
鈴木 健夫SUZUKI TAKEI
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Chisana Kura Dareyame
小さな蔵 だれやめ
- Kinshicho/Sumiyoshi, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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福永 健太Kenta Fukunaga
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He started down the path to becoming a chef by discovering the potential of the world of the culinary arts
He studied economics day and night as a student, and studied business management during his time abroad. When he returned to Japan, he developed an interest in the world of cooking, and officially started down the path of becoming a chef. After an experience as the manager and head chef of a restaurant in Tokyo, he struck out on his own. He now exercises his skills at "Chisanakura Dareyame". Using his previous background in business management, he has created a place where anyone can feel comfortable while enjoying their food and drinks. His restaurant gets plenty of repeat customers.
福永 健太Kenta Fukunaga
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Tempura Fukamachi
てんぷら深町
- Kyobashi, Tokyo
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl) / Sake
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深町 一真KAZUMA FUKAMACHI
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Our food is imbued with the seasons. Second generation tempura speciality restaurant.
He was born in Tokyo in 1978. Since he was small he grew up watching his father’s back who was a chef. It was natural for him to have the dream to be a chef. After graduating from culinary school in Shinjuku, he spent 4 years training in Miyuki Koshikishima, and then he entered [Tempura Fukamachi] when his father opened the restaurant. He tries to choose the seasonal vegetables to express each season. he is also in charge of preparing the pickled vegetables we receive from 'HILLTOP HOTEL'.
深町 一真KAZUMA FUKAMACHI
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Ginza Uchiyama
銀座 うち山
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Wine
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内山 英仁UCHIYAMA HIDEHITO
The Chef's Recommendations -
Having been attracted to profound cooking techniques and the appeal of cooking, he took the path to becoming a chef
He was born in Kanagawa on December 19th, 1969. Following graduation from a cooking college, he devoted himself in training at a Japanese restaurant "Kissho Hibiya" for five years. After that, his hard work continued at a variety of Japanese restaurants. He studied under Chef Kenji Asami when "Ginza Asami" new opened to improve his skills even more. In 2002, he opened his own restaurant, "Ginza Uchiyama." He provides his own creative dishes based on Kaiseki (tea-ceremony dishes), and has consecutively received stars in the Michelin Guide since 2008.
内山 英仁UCHIYAMA HIDEHITO
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Okonomiyaki Kiji Shinagawa
お好み焼 きじ 品川店
- Shinagawa, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Beer
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中川 恵理NAKAGAWA ERI
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After came back to Japan, he was impressed with the depth of "Okonomiyaki" that is specialty of his home town.
He was born in Neyagawa, Osaka in 1982. He decided to become a chef after he came back to Japan from a working holiday in New Zealand. His mentor at the place he used to work part-time suggested, "Why don't you open a restaurant in Tokyo?" and he joined the restaurant "Okonomiyaki Kiji Marunouchi" as he felt like having a look around Tokyo for a while. At the same restaurant, he was impressed how deep and interesting making okonomiyaki (Japanese-style pancake) was, as he always thought of it only "Osakan home cooking", and devoted himself to okonomiyaki. He become the restaurant manager of "Okonomiyaki Kiji Shinagawa" when it opened in 2010.
中川 恵理NAKAGAWA ERI
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Sushi Kanesaka
鮨かねさか
- Shimbashi/Shiodome, Tokyo
- Sushi,Japanese / General / Sushi
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金坂 真次KANESAKA SHINJI
The Chef's Recommendations -
We are energetic sushi craftsmen, always leading the race.
Born in Chiba prefecture, he single mindedly pursued baseball until graduating high school. After graduating culinary school, he began gaining experience at a local sushi restaurant. After gaining experience at well known stores in places like Ginza, he set up independently at age 28. Now, with 11 years of experience, he has expanded and even set up several branches overseas, and his restaurants have earned 2 stars in the Michelin Guide.
金坂 真次KANESAKA SHINJI
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Tonkatsu Yachiyo
とんかつ八千代
- Toyosu, Tokyo
- Japanese,Japanese / General / Tonkatsu (fried pork cutlet)
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石塚 英明ISHIZUKA HIDEAKI
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His lifework is maintaining and developing the restaurant's recipes that has been handed down for a long time.
He was born in Tokyo in 1944. His father ran a casual restaurant in Nihonbashi, and he set his sights on becoming a chef ever since he was little, as he says, "In the past, taking over the family business was a given, so I never thought about any other paths." At the age of 20, he firstly trained at a Japanese restaurant. After thoroughly learning the basics of Japanese cuisine and how to pick fresh fish from the market, he joined "Tonkatsu Yachiyo", where his father handled the kitchen. Until now, for nearly 50 years since that day, he has been wholeheartedly studying about how to fry the best ingredients into delicious dishes.
石塚 英明ISHIZUKA HIDEAKI
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Sushi Kyu
鮨九
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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小野寺 晃彦ONODERA AKIHIKO
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With care, smiles and gratitude as our motto, our chef prepares food to meet the customers' needs.
Born in Sapporo on January 11th, 1975. After graduating from middle school, our chef began learning his craft at a variety of sushi restaurants. With this knowledge, he opened this store in July 2013. Paying close attention to a variety of his customers' needs, from age, to gender, to whether or not they drink alcohol, he prepares sushi, paying close attention to factors such as the size of the sushi and the amount of wasabi to use. Our master chef has spent a quarter of a century with sushi.
小野寺 晃彦ONODERA AKIHIKO
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