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641 - 660 of 746 chefs

Ginza Uchiyama

銀座 うち山

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Wine

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

Japanese Restaurant Tagetsu

日本料理 太月

  • Omotesando/Aoyama, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes)

望月 英雄MOCHIZUKI HIDEO

The Chef's Recommendations

He chose a culinary career, which is the same as his father's, when he gave up his baseball career.

He was born in Hadano city, Kanagawa on November 11th, 1979. His father owned a local shabu-shabu (hot pot) and steak restaurant called "Tagetsu". He was extremely involved in playing baseball in his childhood, so he was not really planning to suceed his father, but he decided to go down the path of cooking upon experiencing pain in his elbows. After graduating from high school, he left for Tokyo and trained in Japanese cuisine at "Ryuun-an" and "Genyadana Hamadaya" in Shinjuku, as well as "Kappo Kisaku" in Azabu-Juban. In August 2013, he opened "Japanese Restaurant Tagetsu", taking the same name as the restaurant that his father had closed.

望月 英雄MOCHIZUKI HIDEO

Sushi Dai

寿司大

  • Harumi, Tokyo
  • Sushi,Japanese / Sushi

漆原 訓URUSHIBARA SATOSHI

The Chef's Recommendations

Used to work at a Japanese restaurant. His honest and friendly characteristic is suitable for being a sushi chef.

He was born in Tokyo in 1972. After graduating from high school, he started his career as a Japanese chef at a Japanese restaurants in Kyoto. After working at three different Japanese restaurants in Kyoto in total, he also refined his skills at Hotel New Otani Osaka. When his father opened the sushi restaurant "Sushidai", it provided him with the motivation to become a sushi chef. After working at the lowest rungs of the restaurant for seven years, he now stands behind the counter as the restaurant manager. Managing a Tokyo-style sushi restaurant while creating a relaxed atmosphere with his uninhibited conversations with customers over the counter is his innate gift. Together with the taste of the food, this makes "Sushidai" an extremely popular restaurant.

漆原 訓URUSHIBARA SATOSHI

Nishiazabu Sushi Shin

西麻布 鮨 真

  • Nishi-Azabu, Tokyo
  • Sushi,Japanese / General / Sushi

鈴木 真太郎SUZUKI SHINTARO

The Chef's Recommendations

I love sushi so much that I simply had to make it my career. I am constantly striving to improve my skills as a sushi chef.

Originally from Tokyo, he has been making sushi ever since he finished high school. After training at a sushi restaurant in Setagaya, he honed his skills and experience at two other restaurants. Then in 2003, he independently opened his own place, Sushi Shin. He moved to the current location 2 years ago.

鈴木 真太郎SUZUKI SHINTARO

Tonkatsu Yachiyo

とんかつ八千代

  • Toyosu, Tokyo
  • Japanese,Japanese / General / Tonkatsu (fried pork cutlet)

石塚 英明ISHIZUKA HIDEAKI

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

Sushi Iwase

すし岩瀬

  • Nishi-Shinjuku, Tokyo
  • Sushi,Japanese / General / Sushi

岩瀬 健治IWASE KENJI

The Chef's Recommendations

Trained at "Sushi Sho" affiliated restaurants

Born in Kanagawa Prefecture. Having been an office worker first, he started out late at the age of 21. But fate allowed him to begin training at a restaurant affiliated with Sushi Sho. After working at Nishi-Azabu's Sushi Sho Masa, Aoyama's Sushi Ko (now in Omotesando), and Shinjuku's Takumi Tatsuhiro he went out on his own in September of 2012.

岩瀬 健治IWASE KENJI

Kanda Matsuya

神田まつや

  • Kanda, Tokyo
  • Soba (noodles),Japanese / General / Soba (noodles) / Sake

小高 孝之ODAKA TAKAYUKI

The Chef's Recommendations

Four generations of soba chefs from his family have run this restaurant.

Born in 1965, in Tokyo. By the time he was a junior high school student he had already decided to become a soba chef, and after graduating from college he started training at Kanda Matsuya. Along with his father, the other senior members of staff taught him soba making techniques and how the shop was run. It would take ten years of work before he was able to do everything. As a soba chef, and a man inheriting the restaurant from the generations before him, he has the flexibility to ensure that the traditional taste and style of Kanda Matsuya is maintained, while also looking towards new things.

小高 孝之ODAKA TAKAYUKI

Sushi Zen Main Store

すし善 本店

  • Maruyama Park, Hokkaido
  • Sushi,Japanese / Sushi / Crab / Sashimi (raw fish)/Seafood

大金 有三OGANE YUZO

He decided to become a chef the first time he tried sushi, and now he strives to move people with his meals as profoundly as he was.

He was born in 1958 in Hokkaido. When he was in elementary school his father took him to a sushi shop, where he was deeply moved: "I never knew anything in the whole world could taste that good!". From that experience he endeavored to become a chef in the years following. He trained at four different sushi restaurants in Tokyo before coming to work for us at "Sushi Zen." His wish is for as many people as possible to experience the delicious, wonderful flavor of sushi, while spending their valuable time enjoying satisfying and exceptional service.

大金 有三OGANE YUZO

Teruzushi

照寿司

  • Kitakyushu City, Fukuoka
  • Sushi,Japanese / Sushi

渡邉 貴義Takayoshi Watanabe

He has transformed an ordinary old sushi shop in the town into a high-end one, popular among overseas guests.

He was born in 1977 in Fukuoka prefecture. He wanted to be a French chef when he was very young but entered the field of Japanese cuisine after graduating from a university. After three years of training, he joined [Teruzushi] run by his father to work as a sales staff, then became a chef of which they were shorthanded. In 2013, he became the third generation of [Teruzushi] and started its innovation. He upgraded the seafood quality and raised the prices. The restaurant became in a slump at first, but he did not change his beliefs and kept using the highest-grade ingredients, which has transformed this ordinary town sushi shop with more than 50 years of history, into a famous sushi restaurant even among guests from overseas.

渡邉 貴義Takayoshi Watanabe

Tempura Fukamachi

てんぷら深町

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

深町 一真KAZUMA FUKAMACHI

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

Ginza Ishizuka

銀座 いしづか

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Sake

石塚 規ISHIJIKA TADASHI

The Chef's Recommendations

Growing up watching his father and grandfather, who were both chefs, he naturally decided to enter the world of cooking.

Born March 23, 1976 in Tokyo, he grew up watching his father and grandfather, who were both chefs, and naturally became interested in cooking. Stepping without hesitation into the world of cuisine, he began his training at Kioicho's Fukudaya. He later deepened his knowledge at restaurants like Waketokuyama and Banrekiryukodo, making a heartfelt study of Japanese cuisine and was even reviewed in an international cooking magazine. In his 20th year as a chef, he opened [Ginza Ishizuka], where he can now be found.

石塚 規ISHIJIKA TADASHI

Awabi Japanese Restaurant Nishikiryu

あわび日本料理 錦りゅう

  • Nagoya Station, Aichi
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)

杉戸 滋典SUGITO SHIGENORI

The Chef's Recommendations

Admiring his grandfather and father, he did not hesitate to embark on the path of a chef

Shigenori Sugito was born on June 21st, 1969, in Nagoya, Aichi. He graduated from Nagoya Bunri University's junior college. His family has run restaurants for generations, and it seemed natural to help his parents ever since he was a child. He did not waver in his choice to succeed the family business, and to become a chef. Since then, he has not looked back, dedicating himself to following the path of a chef.

杉戸 滋典SUGITO SHIGENORI

Fujiya Kyoshoku

ふじや京色

  • Shijokawaramachi/Teramachi, Kyoto
  • Japanese,Japanese / Kyoto Cuisine / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

藤原 崇史FUJIWARA TAKASHI

The parttime job that he had at an izakaya when he was a high school student inspired him to become a chef.

The reason why he decided to get a part-time job in an izakaya (Japanese pub restaurant) was that he wanted to eat the free food. It may not have been the most romantic reason, but this is what led to his career in the restaurant business. Through his part-time job he learned how much fun cooking was, and decided to attend catering college. At college he met fellow students who would play an important part in shaping his future career. After graduating, he spent time working in three different Japanese restaurants. After working for ten years, he and his friends from college opened "Jounetsu Shokusai Kyoshoku". Later, in 2014, they opened "Fujiya Kyoshoku".

藤原 崇史FUJIWARA TAKASHI

Bijindori

美神鶏

  • Ebisu, Tokyo
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)

小柳 賢一郎KOYANAGI KENICHIRO

Enjoy dishes waterboiled to perfection, served by a head chef from Kyushu

He was born in 1968 in Nagasaki Prefecture. He was deeply moved by the exceptional food served to him at the Japanese-style restaurant of an acquaintance, which set him on the path to becoming a chef. He polished his skills at a number of restaurants all over Nagasaki and Tokyo, before working at Fried Giblet & Giblet Stew Specialists - Koganeya in 2006. After 10 years of experience, he opened a new store in the franchise, Bijindori and is now the head chef.

小柳 賢一郎KOYANAGI KENICHIRO

Hishinuma - Japanese cuisine

日本料理 菱沼

  • Roppongi, Tokyo
  • Kaiseki (course menu),Japanese / Suppon (soft-shelled turtle) / Wine / Fugu (blowfish)

菱沼 孝之HISHINUMA TAKAYUKI

30 years after opening his restaurant, he opens up the world of Japanese cuisine with his own unique sensibility

Born in Kawagoe, Saitama in 1956, he was charmed by the way Japanese cuisine reflects the seasons, which inspired him to pursue becoming a chef. After graduating from the Kagawa College of Culinary and Confectionary Arts, he trained at a number of Japanese restaurants in Tokyo, such as Tsurunoya in Ginza, and then went on to open Nihon ryori Hishinuma in Mita, Minato in 1985. Then in 2005, he moved to Roppongi, Minato. Over the course of 20 years, he has proposed new ways to pair wine as well as rice to suitable dishes, and continues to do so now. He has obtained stars for 8 consecutive years ever since the Michelin Guide to Tokyo was launched. Also, he is passionate about having a good diet, and is active in publishing books and delivering talks as well.

菱沼 孝之HISHINUMA TAKAYUKI

Kasane

かさね

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese / General / Sake / Shochu

柏田 幸二郎KASHIWADA KOJIRO

The Chef's Recommendations

A chef who layers the flavors of the four seasons and the encounters between people

Kojiro Kashiwada is a native of Miyazaki Prefecture in Kyushu. Because he had a dining hall for a home, he naturally chose the path of the chef. After training at a ryotei (traditional Japanese restaurant) in Osaka that specialized in catering, he worked for five years at Gyozantei in Miyazaki before moving to Tokyo in order to establish the second branch of that restaurant in the Akasaka neighborhood. He worked for about seven years at the Akasaka store before setting out on his own. It has been 16 years since he first opened Kasane.

柏田 幸二郎KASHIWADA KOJIRO

Chiso Kakuta

馳走かく田

  • Yachiyo/Sakura/Yotsukaido, Chiba
  • Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)

角田 幹男KAKUTA MIKIO

The Chef's Recommendations

A chef whose spirit is formed on the foundation of strong Japanese cuisine fundamentals interwoven with seasonal delights

After seeing the old style restaurant "Kicho" on TV, he yearned to work at such a place, and enrolled in culinary school. After graduating he got a job at an old style restaurant called Kikumi in Akasaka. After polishing his Japanese cuisine skills at "Kobori" in Akasaka, "Hamaisihi", a fancy restaurant in Ginza, and "Narita View Hotel", he established his own restaurant. He is very picky about the ingredients he uses. He selects organic rice and vegetables from his hometown, and goes to markets to personally pick out the freshest ingredients, allowing customers to experience the full flavor of each season.

角田 幹男KAKUTA MIKIO

Dozeu Iidaya

どぜう飯田屋

  • Asakusa, Tokyo
  • Japanese,Japanese / Dojo (loaches)

北川 孝Takashi Kitagawa

After 40 years at Dojo Iidaya, he knows everything there is to know about dojo (pond loaches)

Born in Miyagi prefecture in 1951, he went to Tokyo to find a job that was different from that of everyone else. He became an apprentice at Dojo Iidaya after learning that it was a restaurant that served dojo (pond loaches), something he rarely ate back home. He has worked and studied the foundations of cooking for over 40 solid years at Dojo Iidaya, and now that he is the head chef, he supports the kitchen with his discerning taste buds, as well as techniques backed by his experience.

北川 孝Takashi Kitagawa

Asakusa Unagi Sansho

浅草 うなぎ さんしょ 

  • Asakusa, Tokyo
  • Japanese,Japanese / Unagi (eel)

浅賀 博厚ASAGA HIROATSU

Eels, the pride of the proprietor who has continued to handle them since Sansho opened in Asakusa some 30 years ago

After training at an unagi (eel) wholesaler, he opened the unagi specialty restaurant Sansho in 1985. He refuses to compromise on taste and freshness, only procuring enough fresh unagi for the day. In addition to his infallible skills and judgement, he has been winning over customers with his warm and sociable hospitality.

浅賀 博厚ASAGA HIROATSU

Jion Shoja

慈恩精舎

  • Okayama, Okayama
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)

草野 潤KUSANO MEGUMU

Kusano brings his experience from a Japanese restaurant in Austria to the table

After achieving his childhood dream of becoming a cook at the family-oriented restaurant "Tenmaya", he moved on to Vienna, where he worked at a Japanese restaurant for six years. After returning to Japan and working at French and sushi restaurants in hotels, he has been putting his skills to use at his own shop for the past six months.

草野 潤KUSANO MEGUMU

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