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181 - 200 of 239 chefs

Bistro and Wine Frenchies

ビストロアンドワイン FRENCHIES フレンチーズ

  • Ningyocho/Kodenmacho, Tokyo
  • French,Italian/French / French / Wine

小川 浩之OGAWA HIROYUKI

Doing part time work as a student inspired me to enter the world of cuisine

I was born in Tokyo during June 1975, and set my heart on entering the world of cuisine after taking on part time work at a restaurant during my university days. After gaining experience at various restaurants I became a chef at FRENCHIES. As a restaurant where you can casually savor delicious food and wine, we offer a broad menu that is well-matched to the taste of the wines.

小川 浩之OGAWA HIROYUKI

BISTRO CarneSio

BISTRO CarneSio

  • Ebisu, Tokyo
  • Italian,Italian/French / Gyutan (beef tongue) / French / Italian

児玉 順平KODAMA JUMPEI

The Chef's Recommendations

Absolute confidence in cooking meat with experiences in Italian and Yakiniku restaurants

He was born in Tokyo in 1984. Influenced by the protagonist of a comic, who aims to be a cook, he also chose to be a cook saying, "Me, too!" After graduating from a vocational school for licensed cooks, joined a seafood store in Shinagawa and worked there for 5 years. Then moved to a yakiniku restaurant and in 2011, moved to CarneSio when it opened. He has been the chef there since he assumed the position there in 2012.

児玉 順平KODAMA JUMPEI

Dining Bar YZ

ダイニングバーYZ

  • Hida/Takayama, Gifu
  • Pasta/Pizza,Italian/French / Steak / Pizza / Cocktail

吉實 賢介YOSHIZANE KENSUKE

Brings delicious tastes to life with his cooking experience that can't be confined to one culinary style

Born in 1981 in Hida, Gifu Prefecture. Aspiring to become a chef, he trained at the Japanese food restaurant "Izakaya Fumi" in Nagoya city's Chikusa district and "Karatoya" in the Sakae district from the age of 18 on. After that, he returned to Takayama and opened this restaurant in 2012, turning his dream into a reality.

吉實 賢介YOSHIZANE KENSUKE

ICARO Miyamoto

ICAROmiyamoto

  • Nakameguro, Tokyo
  • Italian,Italian/French / Italian / Wine

宮本 義隆MIYAMOTO YOSHITAKA

The Chef's Recommendations

The local flavor and cooking philosophy learned at a small restaurant in northern Italy

He was born in Kanagawa prefecture in 1974. He chose to take on Italian cooking under the influence of his brother, Munetaka, who entered the culinary world before him. He underwent training at a famous restaurant in Tokyo before going to Italy in 1999. He perfected his skills there for seven years, with a focus on the northernmost region of Trentino-Alto Adige. While he was there, he ventured into choosing a small restaurant so as to personally experience life in Italy at the location itself. The skills that he learned there, together with the cooking philosophy prized in the area, also show themselves in "ICARO", which he opened with his brother after returning to Japan.

宮本 義隆MIYAMOTO YOSHITAKA

Shimalabo

シマラボ

  • Hatchobori/Noboricho/Hakushima, Hiroshima
  • French,Italian/French / Wine / Western Sosaku (creative cuisine) / French

島村 光徳SHIMAMURA MITSUNORI

The Chef's Recommendations

Working part-time in restaurants during his high-school days proved to be the gateway to a culinary career

He was born in Hiroshima Prefecture on December 4th, 1972. During his high school days he worked in part time jobs at a variety of food and drink establishments and because of this experience he decided to become a chef. Aiming to become a chef in French cuisine, the most highly regarded in the world, he went to France, and at the age of 20 he graduated from the Tsuji Culinary Institute's school in France. After training in top-class hotels, he returned to France. After training in Lyon and Cannes he came back to Japan. He has been with "Mikuni Hiroshima" since it opened. Carrying on in the spirit of chef Kiyomi Mikuni, he opened "Restaurant Shimamura L'Espirit de Mikuni", which he currently operates.

島村 光徳SHIMAMURA MITSUNORI

Restaurant La FinS

Restaurant La FinS

  • Shimbashi/Shiodome, Tokyo
  • French,Italian/French / French

杉本 敬三SUGIMOTO KEIZO

The Chef's Recommendations

His training started from as early as elementary school and he was considered a cooking genius.

He started working at a Japanese restaurant and Japanese sweet shops when he was an elementary school student. He graduated from the culinary school, Tsuji, and also went to France to study at a French cooking college. He went to Alsace and visited other areas as well. He became a chef after four years and returned to Japan after eight years in total. In 2012, he opened La FinS.

杉本 敬三SUGIMOTO KEIZO

Campagne

カンパーニュ

  • Ise, Mie
  • French,Italian/French / Others / French

東 健夫HIGASHI TAKEO

He admires nature's grandeur and pays respect to the divine. He works with local ingredients.

Born in Mie Prefecture on January 7, 1965. He loved to eat from childhood, and pursued the path of becoming a cook to make people happy through food. He decided to become a French chef to challenge the unknown, outside world, and a world that is opposite from his upbringing in the deep mountains of Kumano. He studied under Shima Kanko Hotel's head chef, Tadayuki Takahashi, for three years. Then, after training in France, Osaka, and Kobe, he opened his own restaurant at 26 years old. He continues to make food inspired by nature.

東 健夫HIGASHI TAKEO

Buveur Orge

Buveur Orge [ビュベール オルジュ]

  • Yahatanishi-ku, Fukuoka
  • French,Italian/French / French / Italian / European

吉川 雅樹YOSHIKAWAMASAKI

The Chef's Recommendations

In contrast with his beloved father, a sushi chef, he's challenging himself in the world of French cuisine!

Born in 1971 to a sushi chef father. After honing his skills at famous hotel restaurants in Fukuoka and Kobe, he set off for France. After learning about authentic French cuisine, he came back to Japan and set up his own restaurant. His restaurant, which used to be solely a French restaurant, has now expanded its offerings, developing into a "Western food and wine restaurant."

吉川 雅樹YOSHIKAWAMASAKI

CHASECO

CHASECO

  • Dogenzaka/Shinsen, Tokyo
  • Italian,Italian/French / General / Italian

齋藤 尚道SAITO NAOMICHI

Bringing the sensibilities he gained from his experiences in and around Italy.

Opened Le Petite Tonneau in 2001 in Kudanshita.

齋藤 尚道SAITO NAOMICHI

Bistro Le Nougat

ビストロ ヌガ

  • Ginza, Tokyo
  • French,Italian/French / French / Wine

梅津Mr. Umetsu

His father's cuisine was the starting point of his own

He was born in Yokohama, Kanagawa prefecture. Inspired by his father who was a chef, it was natural for him to become a chef. He improved his culinary skills at a French restaurant in Tokyo and a restaurant in Yokohama. After that, he left for France to acquire knowledge in authentic French cuisine. Currently, he is playing an active role as the chef of Bistro Le Nougat.

梅津Mr. Umetsu

Olive

オリーヴ

  • Shibukawa/Ikaho/Haruna, Gunma
  • Italian,Italian/French / Italian / Pasta / Pizza

水出 好明MIZUIDE YOSHIAKI

Dishes created from the heart by a chef who has always loved to "create things."

Born in January 1958 in Gunma Prefecture. The chef, who says he has always liked to "create and complete things", began cooking through a part-time job. After seeing the depth of the art of cooking, he began to seriously pursue becoming a chef. Each dish is carefully prepared from the heart with the thought that "customers will sincerely say that it is delicious."

水出 好明MIZUIDE YOSHIAKI

Sardegna Kateiryori Tharros

サルデーニャ家庭料理 タロス(Tharros)

  • Dogenzaka/Shinsen, Tokyo
  • Italian,Italian/French / Italian / Wine / Others

伊藤 孝司ITO KOJI

A chef with a wealth of experience whose genius was recognised by Chef Baba

Koji Itou was born in Saitama prefecture in 1976. His part-time job at university led him into the world of cooking. In 2002, he went to Italy and honed his skills at the famous restaurants of Emilia-Romagna and Piedmont. He returned to Japan in 2005, and worked for 2 years at Taverna Messina in Jiyugaoka. After that, he worked for 4 years at an Italian restaurant in Hiroshima before coming to Tharros in 2012. In the spring of 2014, leadership of the kitchen was handed over to him by Chef Baba. Chef Itou hopes that just as before, he wants to make the unique food culture and atmosphere of Sardinia more widely known.

伊藤 孝司ITO KOJI

Dining & Bar KITSUNE

dining&barKITSUNE

  • Shibuya South Exit, Tokyo
  • Italian,Italian/French / Western Sosaku (creative cuisine) / French / Sake

小林 傑KOBAYASHI SUGURU

He strives to build a unique menu that matches the restaurant's atmosphere

He was born in Nagano prefecture in 1979, and it was a part-time kitchen job that gave him the motivation to go to Tokyo and start cooking professionally. After training at hotel kitchens and French restaurants, he gathered experience at various restaurants, such as a small bistro and a 145-seater restaurant in Daikanyama, where he worked as the head chef. In 2012, he became the head chef of Dining & Bar KITSUNE, where he handles the creation of new menu items, including dishes like "Sushine," a cross between sushi and a terrine. He says, "I want to continue offering dishes that taste great, but still manage to surprise customers."

小林 傑KOBAYASHI SUGURU

Beau Temps

Beau Temps

  • Kamakura/Zushi, Kanagawa
  • French,Italian/French / French / Wine

五十嵐 和弘IGARASHI KAZUHIRO

The Chef's Recommendations

Enlightened by the natural wines at Uguisu, known for their "Vin Naturel"

Born in Yamagata prefecture in 1980, he started his culinary career when he was 22. After training at hotels and Italian restaurants in Yokohama, at 27 he made a career change to concentrate on service while he was working at the French restaurant La Butte Boisee in Jiyugaoka. He learned about wine made from famous wineries in France, and subsequently encountered natural wines while working at Uguisu in Sangenjaya, which left a deep impression on him. He came to Beau Temps when he was 31, and is currently spreading the charm and depth of natural wine as the restaurant's second generation owner.

五十嵐 和弘IGARASHI KAZUHIRO

Tante Grazie

Tante Grazie(タンテグラッツィエ)

  • Ikebukuro West Exit, Tokyo
  • Italian,Italian/French / Italian / Pizza / Wine

簾内 成良MISUCHI NARUYOSHI

The Chef's Recommendations

With a desire to let everyone know the magnificence of Italian cuisine

Born in Tokyo, 1968. Dut to his love of pasta, he worked toward becoming an Italian chef after graduating culinary school. After training at Tokyo's [Ristorante Carmine], he traveled to South Italy. He further improved his skills at Sicilia's famous [Ristorante Unico], and was appointed as chef at [Tante Grazie] after returning to Japan. He explains that he gets hints of inspiration for his creations by communicating with his customers.

簾内 成良MISUCHI NARUYOSHI

YAMAGATA San-Dan-Delo

ヤマガタ サンダンデロ

  • Ginza, Tokyo
  • Italian,Italian/French / Italian

土田 学TSUCHIDA MANABU

The Chef's Recommendations

My career started when I met my mentor, chef Masayuki Okuda at a job interview for a hotel.

Born in 1975, in Yamagata. It was only natural for him, as a food-lover since childhood, to enter the restaurant industry after high school. Based on a newspaper ad, he applied for a position at the Tsuruoka Washington Hotel, where he met his mentor, chef Masayuki Okuda. After working in a restaurant in Akita, he received an offer from Mr. Okuda to work for "Al Checciano", which he accepted. He moved to Tokyo in 2010, and after participating in the opening of several restaurants, he became the chef at"YAMAGATA San-Dan-Delo".

土田 学TSUCHIDA MANABU

Kobe Kitano Hotel French Restaurant Ash

神戸北野ホテル フレンチレストランアッシュ

  • Shin-Kobe/Kitano, Hyogo
  • French,Italian/French / French

山口 浩YAMAGUCHI HIROSHI

The Chef's Recommendations

Born February 23rd, 1960, a native of Hyogo Prefecture. After graduating from high school he worked at a number of restaurants, before traveling to France. He studied under Bernard Loiseau, the head chef at La Cote d'Or (now called Le Relais Bernard Loiseau), who gave rise to the Asian-inspired French fusion style, which our chef learned. He returned home to work at the Japanese chef of La Cote d'Or Kobe in 1992. As of 2000 he was promoted to the general manager and head chef of the Kitano Kobe Hotel.

山口 浩YAMAGUCHI HIROSHI

Morceau

モルソー

  • Hibiya/Yurakucho, Tokyo
  • French,Italian/French / French / Wine

秋元 さくらAKIMOTO SAKURA

The Chef's Recommendations

To make food that can make people happy - that is where this chef comes from

She was born in Fukui prefecture. Her turning point to enter culinary school came when she was working as a cabin assistant in an airline company, and the food she cooked made her husband happy. After graduating, she began training at "Monde Cafe" in Shinjuku, and subsequently polished her skills at "Au Gamin de Tokio" in Shirogane, under the guidance of chef Takemasa Kinoshita. In 2009, she opened "Morceau" together with her sommelier husband. Her homemade bread is a culmination of what she learned about making bread over the course of a year, and has garnered much popularity.

秋元 さくらAKIMOTO SAKURA

Spaghetti House Chef Meiekinishi

スパゲッティハウス シェフ 名駅西店 

  • Nagoya Station, Aichi
  • Pasta/Pizza,Italian/French / General

木戸 由紀夫KIDO YUKIO

A professional whose signature dish is "Ankake (thick sauce) Spaghetti".

After working for the Toyohashi restaurant "Ciao" for five years he opened his own place. He left the establishment he ran for 27 years to his son, and opened "Spaghetti House Chef Meiekinishi" nine years ago. He is a chef of the ankake (a thick, starchy kudzu sauce) spaghetti school of cuisine.

木戸 由紀夫KIDO YUKIO

Ristorante Hamazaki

リストランテ 濱崎

  • Omotesando/Aoyama, Tokyo
  • Italian,Italian/French / Italian / Seafood / Wine

濱崎 龍一HAMASAKI RYUICHI

The Chef's Recommendations

Enchanted by Italian cuisine that draws out the inherent flavors of the raw ingredients

Originally from Kagoshima Prefecture, he graduated from a culinary school in Osaka before moving to Tokyo. After studying at various restaurants such as Basta Pasta, he went to Italy to learn authentic techniques. After working in Mantua and Florence, and trying more and more of the food in different restaurants, he returned to Japan to work at Ristorante Yamazaki. Afterwards, in 2001, he struck out on his own to open Ristorante Hamazaki.

濱崎 龍一HAMASAKI RYUICHI

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