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621 - 640 of 746 chefs

Nagomi Ryori Morishima

和味料理もりしま

  • Shuri, Okinawa
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Okinawa Cuisine

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

Ginza Asami

銀座 あさみ

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

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

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)

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

Japanese Restaurant SEIZAN

日本料理 晴山

  • Tamachi/Mita, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes)

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

Kitakamakura En

北鎌倉 円

  • Kamakura/Zushi, Kanagawa
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes)

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

En

  • Kyotogosho/Nishijin, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

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

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)

川久保 美紀KAWAKUBO MINORI

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

Ryotei Kishokaku

料亭 亀松閣

  • Yamagata, Yamagata
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine

笹原 智美SASAHARA TOMOMI

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

Nuji

ぬーじ

  • Onna-son, Okinawa
  • Japanese,Japanese / General / Sushi / French

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

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)

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

Chisana Kura Dareyame

小さな蔵 だれやめ

  • Kinshicho/Sumiyoshi, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

福永 健太Kenta Fukunaga

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

Kushikatsu Chisen

串喝 知仙

  • Roppongi, Tokyo
  • Kaiseki (course menu),Japanese / General / Kushiage (deep-fried skewers) / Kaiseki (tea-ceremony dishes)

猪狩 博之IGARI HIROYUKI

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

Aji Fukushima

味ふくしま

  • Gion, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sake

辻 義勝TSUJI YOSHIKATSU

The Chef's Recommendations

From a youth who enjoyed preparing fish to a chef who never fails to engage with his ingredients.

Born in 1982 in Fukuoka, he loved fishing as a child and learned to prepare the fish he caught himself. This was his first taste of the joys of cooking. Graduating from high school, he learned the fundamentals after joining Kani Honke in Nagoya. At 21, he entered the famed Kyoto cuisine restaurant Oryori Hayashi and studied real Kyoto cuisine over about 7 and a half years. Afterwards, he gained experience making Japanese food in Ponto-cho, earned the recommendation of the proprietress of the tea shop Fukushima, and became the head managing chef at the traditional Japanese restaurant Aji Fukushima in 2013.

辻 義勝TSUJI YOSHIKATSU

Nishiazabu Kappo Takumi

西麻布 割烹 たくみ

  • Nishi-Azabu, Tokyo
  • Kaiseki (course menu),Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (tea-ceremony dishes)

木村 巧KIMURA TAKUMI

The Chef's Recommendations

A seasoned cook devoted to Japanese cuisine with a load of training.

After 10 years working on his craft at Osaka's renowned Kagairo, he would later move on to Hotel Hatsuhana and the Hyatt-Regency Tokyo, among others, working as head chef. Then, in 2011, he opened Nishiazabu Kappo Takumi, marking the culmination of his exploits thus far. He still runs the shop today.

木村 巧KIMURA TAKUMI

Sushi Kyu

鮨九

  • Susukino, Hokkaido
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sake

小野寺 晃彦ONODERA AKIHIKO

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

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

中川 恵理NAKAGAWA ERI

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

Sukiyaki Kappo Yoshizawa

すき焼 割烹 吉澤

  • Ginza, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak

光森 博基MITSUMORI HIROKI

The Chef's Recommendations

Starting from his grandfather, he is a 3rd generation chef.

I was influenced by my father and grandfather, who were chefs, and I acquired a taste for fine food at a young age. This dyed-in-the-wool chef refined his skills and his taste at the luxurious restaurants in Akasaka, as well as private company clubs, turning his interest into a career.

光森 博基MITSUMORI HIROKI

Sushi Kanesaka

鮨かねさか

  • Shimbashi/Shiodome, Tokyo
  • Sushi,Japanese / General / Sushi

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

Edo Soba Teuchidokoro Asada

江戸蕎麦手打處あさだ

  • Asakusabashi, Tokyo
  • Soba (noodles),Japanese / General / Duck / Soba (noodles)

粕谷 育功KASUYA YASUNORI

The Chef's Recommendations

A classic restaurant run by an eighthgeneration soba artist who creates stylish cuisine out of buckwheat.

From Tokyo. He is the eighth generation to manage the family soba (buckwheat noodles) restaurant. He intended to continue the family business after graduating from university, but decided to study Japanese cuisine beyond soba noodles at Ginza's Rokusantei in order to bring the restaurant into a new age. Afterward, he worked concurrently at both a Japanese culinary inn in Atami and a catering fish market, studying the fundamentals of Japanese cuisine and fish wholesaling. He studied at the sushi shop Aoyagi in Tokyo and handmade soba restaurants-then returned to take over Asada, where he remains today.

粕谷 育功KASUYA YASUNORI

Tempura Kurokawa

てんぷら黒川

  • Tsukiji, Tokyo
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl)

黒川 丈士KUROKAWA TAKESHI

The Chef's Recommendations

He learned evrything about tempura from three masters.

He was born in Yokohama, Kanagawa in 1958. After graduating from high school, he joined "Issinkai", established in 1905 and the only organisation introducing Japanese cuisine and specializing in tempura (battered and deep-fried food), and went around to various famous restaurants. After his 10 years of apprenticeship, he joined a group to start up a tempura restaurant in an old ANA hotel. He handled the culinary responsibilities at that same shop for 10 years. Through a connection after that, he opened his own restaurant "Tempura Kurokawa" at Tsukiji, leading to the present.

黒川 丈士KUROKAWA TAKESHI

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