Japanese Chef search result : Page 38

Futagoyama Shoji 双子山しょうじ Susukino, Hokkaido Japanese,Japanese / General / Sushi / Hokkaido Cuisine

斎藤章二SAITO SHOJI

The Chef's Recommendations

Upholding the name of the famous Futagoyama restaurant after 23 years in service, in a new independent venue.

Born on December 19th, 1958, in Hokkaido, this chef received his first kitchen knife as a child and never put it down. After initial training in sushi restaurants and other kitchens, he then proceeded to serve for 23 years as the chef of the famous Futagoyama restaurant, established more than 40 years ago. When Futagoyama shut down, he decided to continue the tradition by opening his own restaurant, Futayama Shoji, in October 2008. As fishing is his favorite hobby, his menus include his personal catches, as well as wild vegetables in the spring and handpicked mushrooms in the fall. Continuing in the footsteps of a long-tradition, he strives to bring the very best out of his ingredients.

斎藤章二SAITO SHOJI

Ohama おおはま Kamakura/Zushi, Kanagawa Japanese,Japanese / General / Sake

大濱　幸恵OOHAMA YUKIE

The Chef's Recommendations

A career that granted her a chance to fulfill her dream of competing with culinary skills

She was born in Ehime prefecture and raised in Chiba prefecture. She majored in food science in college since she wanted to work in food production, but after graduation she went on to work as a civil servant for a period of time. However, she says that, "I wanted to be in a job that involved making food," so she devoted herself wholeheartedly to that dream when she turned 30. She studied Japanese cuisine at Ecole Tsuji Tokyo for a year, and after that she learned the basics of cooking at Matsushita in Waseda, and studied sake (Japanese rice wine) at Sasagin in Yoyogi-Uehara. She underwent further training at Ishii in Shimbashi, and then in 2010 she opened Ohama in Asagaya, which moved to Kamakura in 2014.

大濱　幸恵OOHAMA YUKIE

La BOMBANCE ラ・ボンバンス　La　BOMBANCE Nishi-Azabu, Tokyo Japanese Sosaku (creative),Japanese / General / Sake

渡邊　直博WATANABE NAOHIRO

A meeting with Chef Okamoto at Fujidaya, here in the world of cuisine he's longed after since childhood

Born in 1978 and coming from Yamanashi, his father was a cook of Japanese cuisine and because of this he had an interest in food from an early age, leaping into the world of cuisine when he graduated from high school. Building up his skillset at small restaurants, hotels, Japanese restaurant inns, and the like, he then spent three and a half years at Fujidaya, meeting with owner Okamoto at that time. From the start-up of La BOMBANCE in 2004, he's been in the kitchen as head chef.

渡邊　直博WATANABE NAOHIRO

Ginza Fujita 銀座　藤田 Shimbashi/Shiodome, Tokyo Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi

藤田　一休FUJITA IKKYU

The Chef's Recommendations

Our chef stays true to the fundamentals of cuisine, while continuing to challenge himself with new dishes

Born in 1968 in Tokyo. After five years of experience at Japanese-style restaurants in Yushima, he wanted to learn about sushi, so he went to work for Sushidokoro Midoriyama in Toranomon. After that he got some experience in Western-style food, and he was selected to become head chef at the age of 29. After that he worked as head chef for over ten years. He opened Fujita in September of 2010. "I want change up my dishes as much as possible while staying true to the basics," he told us while wracking his brains to come up with ways to delight his guests however he can. He also holds a cooking class on Saturdays. There he diligently teaches the fundamentals of cooking.

藤田　一休FUJITA IKKYU

Sohonke Yamako 総本家やまこう Kokubuncho/Ichibancho, Miyagi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

山田　崇詞YAMADA TAKASHI

The parttime job he had in university paved the way to where he is today

Takashi Yamada was born in Hokkaido on the 19th of June, 1948. The part-time job he held at a sushi restaurant whilst he was at university was the spur that drove him into the culinary world. When his part-time job finished, he simply went on to become a full-time employee there. He performed a great deal of training and learned about cooking as a sushi chef. In 1975, he became the manager of the restaurant and began to look after the administrative side as well. In 1981, he went independent and opened Sohonke Yamako, where he currently spends every day displaying his proficient culinary talent. He is an expert of Japanese cuisine who lets the flavours of the ingredients speak for themselves, which is loved by customers of all ages.

山田　崇詞YAMADA TAKASHI

Sushiya Ono 鮨屋　小野 Ebisu, Tokyo Sushi,Japanese / General / Sushi

小野　淳平ONO JUMPEI

The Chef's Recommendations

The ultimate sushi that makes everybody happy

Originally from Gunma Prefecture. While still in his home town, he became intrigued with the sushi world. He trained at a sushi restaurant in Tokyo for 15 years. In 2007, he opened Sushi Ono in Ebisu. He is increasingly energetic and active, opening his second restaurant, Sushi Hayakawa, in May, 2013.

小野　淳平ONO JUMPEI