1 - 20 of 238 chefs
-
Marconsorts +plus
マルコンソールプリュ
- Nagoya Station, Aichi
- French,Italian/French / French / Wine
-
![]()
山本 雅司Masashi Yamamaoto
-
Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.
He was born in 1987 in Fukui. He spent his childhood in Obama City, facing Wakasa Bay, where he felt close to fresh seafood. While standing in the kitchen at home for his working parents, he discovered the joy of cooking and went on to fisheries high school. After attending a vocational school to further study culinary skills, he trained at "Kitajimatei" and "Restaurant Sakaki" in Tokyo. Afterward, he relocated to Nagoya and continued to refine his skills at the bistro Innover. He now works at "Marconsorts +plus," valuing the charm of the ingredients.
山本 雅司Masashi Yamamaoto
-
-
Ristorante Tsurunosou
リストランテ 鶴ノ荘
- Nishinakasu/Haruyoshi, Fukuoka
- Italian,Italian/French / Italian / Wine / Sake
-
![]()
田原 聖凡Kiyochika Tahara
The Chef's Recommendations -
Mr. Tahara creates innovative dishes that shine with his individuality while applying French and Japanese techniques.
He was born in 1968 in Fukuoka. After graduating from Tsuji Culinary Institute, he started his career at a French restaurant in a hotel. Then, he honed his Italian and French skills by working in Tokyo, Osaka, Kobe, and Fukuoka. In his early 30s, he became independent and worked as an owner-chef for over 20 years at IL PAPPATORE in Hirao and GRAZIA in Nishi-Nakasu. In 2018, he became the chef of Ristorante Tsurunosou. His creative Italian cuisine mixed with Japanese elements has been highly evaluated.
田原 聖凡Kiyochika Tahara
-
-
Wine Lounge & Restaurant Cepages
Wine Lounge & Restaurant Cepages
- Nagoya Station, Aichi
- French,Italian/French / French / Wine / Whisky
-
-
-
-
J'apprends
J'apprends
- Nishi-Azabu, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
-
![]()
原 洋隆Hirotaka Hara
-
In pursuit of authenticity, Mr. Hara's skills are cultivated by his extensive experience.
He was born in 1985 in Kanagawa and began cooking as a part-time job during his student years. Aspiring to be a "reliable person of substance," he decided to become a professional chef. After training at a prestigious French restaurant, he worked at several restaurants before honing his skills as a catering chef while working for an imported food supplier. He established his unique style at the French kappo restaurant Haramitsu, where he served as the manager. Currently, he is the chef at J'apprends.
原 洋隆Hirotaka Hara
-
-
rece
rece
- Nihonbashi, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
-
![]()
渡辺 勉Tsutomu Watanabe
-
Presents the dishes that resonate with the five senses, featuring Japanese seasonal ingredients, delicate artistry, and techniques developed in the authentic environment.
Mr. Watanabe was born in 1975 in Ibaraki. He is a chef of rece. He trained for seven years in Florence, a city in central Italy, under the renowned chef Mr. Daniele Pescatore, where he learned the traditional techniques of authentic cuisine and honed his unique sense of bringing out the best ingredients. After returning to Japan, he showcased his skills at Italian government-certified restaurants. Eventually, he got a connection with his current restaurant, where he has been working since its founding in 2019. His meticulous and precise cooking captivates guests with exquisite flavors, and his collaborations with the sommelier for wine pairings have also received high praise.
渡辺 勉Tsutomu Watanabe
-
-
Higashiyama Garden
東山庭 Higashiyama Garden
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Italian,Italian/French / Italian / Pasta / Steak
-
![]()
石井 隆雄Takao Ishii
The Chef's Recommendations -
Mr. Ishii is an award-winning chef who embodies tradition and innovation.
He was born in January 1967 in Kyoto. Since elementary school, he has loved to stand in the kitchen and serve food to those around him to their delight. After graduating from culinary school, he worked at Granvia Osaka Stream for 6 years, at the Westin Hotel Osaka for 9 years, and independently in Tokyo for 5 years, followed by 3 years at Granvia Kyoto and 3 years at L'Hôtel de Hiei. He has won many awards, including first prize at the 2009 National JR Hotel Group Culinary Competition. He has been charming guests with his refined taste and artful presentation.
石井 隆雄Takao Ishii
-
-
Kobayashi Chef ga Tegakeru Yoru no Vegistro Oimachi
小林シェフが手掛ける 夜のべジストロ 大井町
- Oimachi, Tokyo
- French,Italian/French / French / Italian / Wine
-
![]()
小林 貴宏Takahiro Kobayashi
-
Mr. Kobayashi sublimates a variety of vegetables into bistro cuisine, delivering the energy of tomorrow through food.
He was born in 1975 in Niigata. After graduating from Tsuji Culinary Institute in France, he trained at the legendary restaurant "La Pyramide" in the suburbs of Lyon. While honing his cooking skills and creativity at the famous restaurant that has produced top chefs, he became familiar with authentic ingredients, wine, and food culture in France. After returning to Japan, he worked in a wide range of genres, including French, pastry, Hawaiian, and Mediterranean cuisine. As the culmination of his efforts, he opened his current restaurant in March 2024. He is committed to providing the appeal of seasonal vegetables and natural wines with his sincere and careful work.
小林 貴宏Takahiro Kobayashi
-
-
EL Patio
EL Patio
- Okinawa Prefectural Office, Okinawa
- Bar,Italian/French / Pasta / Pizza / Western Sosaku (creative cuisine)
-
![]()
崎浜 大史Motofumi Sakihama
-
Loved to please people and was interested in cooking and serving guests.
Mr. Sakihama was born in 1988 in Okinawa. He has worked part-time at restaurants since he was a student because he liked to please people and was interested in cooking and serving them. In addition to serving customers, he also cooked for the restaurant and trained his cooking skills. Currently, he is the restaurant manager at EL Patio. The restaurant's specialty is pizza baked in the restaurant'sstone oven, and he says, "We offer the authentic taste of the real thing at a reasonable price.
崎浜 大史Motofumi Sakihama
-
-
Restaurant BudoonoMori Les Tonnelles
レストランぶどうの森 レ・トネル
- Uchinada/Kanaiwa, Ishikawa
- French,Italian/French / French / Wine / Soup
-
![]()
Marco SantoscoyMarco Santoscoy
-
Mr. Santoscoy pursues a new French cuisine style by weaving his ideas into Japanese ingredients.
He was born in 1992 in Guanajuato, Mexico. After studying the basics of French and other cuisines in Argentina, he moved to the United States. While gaining experience at Napa Valley and Scottsdale restaurants, he became familiar with traditional Japanese crafts such as Japanese kitchen knives and Noh masks. In 2016, he moved to Japan because he wanted to "see Japan with his own eyes, where many things he feels his sensitivity sympathizes with." Enchanted by abundant food, beautiful nature, and warm-hearted people, he relocated to Ishikawa.
Marco SantoscoyMarco Santoscoy
-
-
REST3art
REST3art
- Sugamo, Tokyo
- Italian,Italian/French / General / Italian / Others
-
![]()
米島 正治Shoji Yonejima
-
The out-of-the-box cuisine is a culmination of the skills and knowledge that Mr. Yonejima has cultivated in the food and beverage industry.
He was born in 1973 in Fukagawa and grew up in Nihonbashi. As a genuine Tokyo native from three generations, he is very friendly. A part-time job as a student led him to the world of food and beverage at the age of 16. After studying cooking and service at various restaurants in Tokyo, including ZEST and KIHACHI Italian, he became independent at 30. In 2003, he opened Rest Rest Rest in Sugamo, his mother's hometown. In 2023, it was relocated to Sugamo Jizou-dori Shopping Street and reopened as REST3art (Restart). He offers creative cuisine that is not bound by the framework of Italian cuisine.
米島 正治Shoji Yonejima
-
-
GINZA FUJIMARU
GINZA FUJIMARU
- Ginza, Tokyo
- French,Italian/French
-
![]()
藤丸 貴成Takanari Fujimaru
-
Mr. Fujimaru wants guests to experience the performance in front of their eyes with all their senses.
He has been the head chef since the opening of GINZA FUJIMARU in 2019. He adds GINZA FUJIMARU's unique essence to each dish and expresses the inheritance of French culinary culture and respect for the ingredients. Every day, he cooks with the hope that his customers will enjoy the splendor and beauty of the ingredients and the harmony of ingredients from Japan, France, and other parts of the world.
藤丸 貴成Takanari Fujimaru
-
-
Niku Sakana Sai Murakami
肉 魚 菜 むらかみ
- Susukino, Hokkaido
- French,Italian/French / French / Western Kaiseki (course cuisine) / Wine
-
![]()
村上 輝明Teruaki Murakami
-
Proposing courses that bring out the individuality of each ingredient for each season.
Mr. Murakami was born in 1973 in Osaka. He has been working as a chef, mainly in the Kansai region. Primarily focusing on French cuisine, he also learned Italian and expanded his possibilities and range as a chef. Currently, Mr. Murakami serves as the restaurant's owner and chef. Based on his experience, he constantly interacts with seasonal ingredients, identifying the ideal cooking techniques for the day's selection, and captivating guests with his Omakase Course.
村上 輝明Teruaki Murakami
-
-
Brasserie Potiron
Brasserie Potiron
- Sannomiya, Hyogo
- French,Italian/French / General / French / Wine
-
![]()
萱澤 昌浩Masahiro Kayazawa
-
Offering Western culinary techniques in a more casual setting.
Mr. Kayazawa was born in 1984 in Nara. After building a career as a chef in Tokyo and Osaka, he opened Brasserie Potiron. Mr. Kayazawa has studied Western cuisine, including French and Italian. As a place that allows diners to casually enjoy dishes that make the most of the skills he has cultivated, he continues to operate Brasserie Potiron.
萱澤 昌浩Masahiro Kayazawa
-
-
Sakura Cafe & Restaurant Ikebukuro
サクラカフェ＆レストラン池袋
- Ikebukuro West Exit, Tokyo
- Bistro,Italian/French / Mediterranean / International/Fusion / Beer
-
![]()
野原 隆代Takayo Nohara
-
She naturally entered the cooking field as she was brought up in the environment where [creating things] was familiar.
She was born in Saitama prefecture. As her parents lived by making things, she was vaguely feeling that she would also have a job to create things, since she was a child. As her grandparents were farmers, she was always surrounded by fresh ingredients such as rice, vegetables, and eggs, and naturally entered the cooking field. After training for 7 years at a restaurant in Haneda Airport, which is operated by a trading company affiliated to an airline company, she entered [Sakura Cafe & Restaurant Ikebukuro].
野原 隆代Takayo Nohara
-
-
Gion Okumura
祇園おくむら
- Gion, Kyoto
- French,Italian/French / Kyoto Cuisine / French / Wine
-
![]()
上辻 弘文Hirofumi Kamitsuji
-
Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.
Mr. Kamitsuji was born in 1980 in Kyoto. The head chef and manager of Gion Okumura. He began his training at age 20 when he got a chance to work with his current restaurant. He learned many aspects of Okumura style, a pioneer of "French Kaiseki," a fusion of French cuisine and Kyoto Kaiseki, including cooking techniques, taste, hospitality, and seasonal arrangements. After years of dedication and training, he assumed his current position in 2018. While preserving the traditions handed down by his predecessors, he also explores new directions by introducing more dishes using local ingredients, shaping a new chapter in the restaurant's history.
上辻 弘文Hirofumi Kamitsuji
-
-
L'Oiseau par Matsunaga
L'Oiseau par Matsunaga
- Hakodate, Hokkaido
- French,Italian/French / General / French / Wine
-
![]()
松永 和之Kazuyuki Matsunaga
-
With his extensive experience in Japan and overseas, Mr. Matsunaga delivers a relaxing time.
He was born in January 1976 and is a native of Yamaguchi. After graduating from school, he decided to enter the world of cooking and began his career in Osaka. During his seven and a half years at La Rochelle Minami Aoyama in Tokyo, he trained under Mr. Hiroyuki Sakai and Mr. Yoshiaki Ishii and then went to France afterward. For a total of 6 years, he further studied at various restaurants, including Régis Marcon and Le Neuvième Art. After returning to Japan, he opened L'Oiseau par Matsunaga in November 2013. He charms visitors with his gorgeous cuisine.
松永 和之Kazuyuki Matsunaga
-
-
BEEF KITCHEN STAND APA Hotel Kabukicho Tower Branch
ビーフキッチンスタンド アパホテル歌舞伎町タワー店
- Shinjuku East Exit/Kabukicho, Tokyo
- Bar,Italian/French / General / Steak / Shoyu Ramen (soy sauce ramen)
-
-
-
-
ENOTECA PIZZERIA KAGURAZAKA STAGIONE
エノテカピッツェリア 神楽坂スタジオーネ
- Kagurazaka, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
-
![]()
黒澤明弘Akihiro Kurosawa
-
Enjoy traditional and innovative Italian cuisine.
Mr. Kurosawa was born in 1967 in Yokohama, Kanagawa. At 19, he decided to become an Italian chef after being fascinated by the olive oil he encountered at a bistro where he worked part-time. He trained for a total of two years in Italy, mainly in the Veneto region, and worked as a head chef at several famous restaurants in Tokyo. Please enjoy the traditional and innovative Italian cuisine, staying true to the fundamentals.
黒澤明弘Akihiro Kurosawa
-
-
PACE ITALIAN LOUNGE
PACE ITALIAN LOUNGE
- Azabu-Juban, Tokyo
- Italian,Italian/French / Italian / Cocktail / Wine
-
![]()
瀬戸 恵多SETO KEITA
-
Became a chef before I knew it. My intuition tells me it was the best choice.
He was born in Miyagi Prefecture in 1985. He set his eyes on a cooking career while he was trying out for a wide variety of professions. His thought process going into his new culinary career was that, "It looked like an attractive career when I checked it out, and I thought it might be a great way to meet new people." These days he is constantly communicating with customers and always finding new and interesting things as he works on his menu. It seems his decision to cook professionally was indeed the right choice, and he works hard to delight customers with his food and customer service.
瀬戸 恵多SETO KEITA
-
-
Tomt cafe bistro bar
Tomt cafe bistro bar
- Minatomirai, Kanagawa
- Bistro,Italian/French / French / Italian / Coffee
-
![]()
山田 祐太郎Yutaro Yamada
-
Offering borderless deliciousness and energy based on French and Italian cuisine.
Mr. Yutaro Yamada was born in 1996 in Tokyo and is the chef of Tomt cafe bistro bar. Having enjoyed making things since childhood, he became fascinated with food through a part-time job in a restaurant and aspired to become a chef. He honed his skills in French cuisine at a high-class hotel in Marunouchi and an Italian restaurant specializing in handmade pasta. Throughout his career, he developed relationships with producers from various regions of Japan, exploring unique recipes that highlight the allure of ingredients. In November 2024, he assumed his current position at the opening of the restaurant. He serves a wide range of guests with his free-spirited cuisine.
山田 祐太郎Yutaro Yamada
-
