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21 - 40 of 239 chefs

Tsukiji Bon Marché

築地ボン・マルシェ

  • Tsukiji, Tokyo
  • Italian,Italian/French / General / Italian / Pasta

薄 公章Kimiaki Usuki

After gaining experience at renowned restaurants in Aoyama and Ginza, Mr. Usuki further honed his skills through training in Italy.

He was born in 1975 in Saitama. From a young age, he became interested in cooking by visiting well-known restaurants with his gourmet grandfather. Inspired by a certain famous TV show featuring chefs, he enrolled in the culinary school Ecole Tsuji Tokyo at the age of 18. After graduating, he gained experience at Ponte Vecchio in Aoyama and grape gumbo in Ginza (now closed) before heading to Italy. He worked four years at the famous restaurant RISTORO DI LAMORE in Tuscany and then returned to Japan. In 2009, he assumed the head chef position at Tsukiji Bon Marché.

薄 公章Kimiaki Usuki

Bon. nu

Bon.nu

  • Hatsudai, Tokyo
  • French,Italian/French / French / General / Steak

来栖 けいKei Kurusu

Turned from foodie to food communicator. Mr. Kurusu provides an inspiring culinary experience with sincere interactions.

He was born in 1979 in Saitama. He has eaten at over 20,000 restaurants and published a book on restaurants at the age of 25, which became widely known. Since then, he has appeared in numerous media as the "King of Gastronomy," but in 2009, he graduated as a "foodie," who eats and shares information. He is now focusing on training young chefs and developing the food and beverage industry. At Bon.nu, which opened in 2015 as the culmination of his efforts, he takes a sincere approach to the ingredients he uses. He continues to share the essence of "food" with the public by creating dishes that will remain in their memories.

来栖 けいKei Kurusu

Trattoria Pizzeria LOGIC Ikebukuro Branch

Trattoria Pizzeria LOGIC 池袋店

  • Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
  • Italian,Italian/French / Italian / Pasta / Pizza

Italian Cuisine Bocca Buona

イタリア料理 ボッカボーナ

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

村山 淳Atsushi Murayama

Italian chef using the local ingredients [to bring out the original tastes of the seasonal ingredients].

He was born in 1972 in Gifu. He liked eating and watching people cook since he was very young. After graduating from school, he started working for a pasta restaurant and learned the fundamental skills as a chef. Then he worked at various restaurants to improve his skill to master Italian cuisine. Being fully prepared, he opened [Italian Cuisine Bocca Buona] which has become a popular restaurant. He is currently showing his skill by bringing out the original tastes of various local ingredients while respecting the sense of the season.

村山 淳Atsushi Murayama

hiroto

hiroto

  • Komachi/Jizodori, Hiroshima
  • French,Italian/French / French

廣戸 良幸Yoshiyuki Hiroto

He apprenticed at the prestigious restaurants in Tokyo and England.

Born in 1975 in Shimane Prefecture. His desire "I don't want to be an office worker" made him to choose a culinary career path when he was a senior high school student. After graduating from a culinary school, he worked at [Rihga Royal Hotel Hiroshima] for 5 years, then moved to Tokyo with a support of acquaintance, and entered [The Georgian Club], a renowned French restaurant in Nishiazabu which is closed now. Later, he worked at [Park Hyatt Tokyo], an exclusive restaurant in Roppongi and at a two stars restaurant in England to build up further experience. In 2005, he opened [hiroto], that received a one star rating in Hirooshima restaurant guide.

廣戸 良幸Yoshiyuki Hiroto

Firenze Kita-Kyushu

フィレンツェ北九州

  • Yahatahigashi-ku, Fukuoka
  • Italian,Italian/French / General / Italian / Mediterranean

高木 真義Masayoshi Takaki

Destined for Western cuisine since birth, this chef spares no time or effort in his approach

Born in Fukuoka Prefecture in 1982, Chef Takaki grew up in a family that managed a Western food restaurant where he watched both his parents cook since childhood. He learned by imitation, and naturally his opportunities to help out in the kitchen increased as he grew up. Training at the Western restaurant, he built up his fundamentals as a chef, improving his skills along the way. He now cooks at Italian restaurant Firenze Kita-Kyushu, putting his whole heart into every dish, operating on the ideal of sparing no effort to make food that has soul.

高木 真義Masayoshi Takaki

APA HOTEL [Kanazawa Ekimae] Arcen Ciel

アパホテル〈金沢駅前〉アルカンシェール

  • Kanazawa Station, Ishikawa
  • Italian,Italian/French / General / French / Italian

松木 知生Tomoo Matsuki

He cooks the blessings from Hokuriku into French cuisine to see the happy faces of the guests.

He was born in 1968 in Toyama prefecture. He entered the cooking field as he liked cooking, but started wanting to see the happy faces of the guests more and more. After working actively at a bridal-related guest house, he entered [APA HOTEL Kanazawa Ekimae Arcen Ciel in December 2018. Currently, he gives flexible service to offer a fun moment to the guests.

松木 知生Tomoo Matsuki

Restaurant Pleins d' Lerbes Kitakamakura

レストランプランデルブ 北鎌倉

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

高田 賀靖Noriyasu Takada

The Chef's Recommendations

Utilizes the [ma-ai (timing)] of Kabuki, his hobby to watch, into the service as well.

He was born in 1976 in Hokkaido. After graduating from high school, he had 3 years of training at a hotel in Sapporo, then moved to Tokyo at the age of 21. After working at restaurants in Tokyo and Yokohama for approximately 5 years, he went back to Hokkaido. After having further training at [Le Gentil Homme] in Sapporo, he went back to Yokohama again. After working at a French restaurant for 2 years, he entered [Restaurant Pleins d' Lerbes Kitakamakura] at the age of 32. He was certified as a sommelier in 2011. Now he is utilizing [ma-ai (timing)] of kabuki, his hobby to watch, into the service at the restaurant.

高田 賀靖Noriyasu Takada

LE BOURGUIGNON

LE BOURGUIGNON

  • Nishi-Azabu, Tokyo
  • French,Italian/French / French

菊地 美升Yoshinaru Kikuchi

The Chef's Recommendations

Passing every day in a productive way, experience in Burgundy built a strong foundation

Chef Kikuchi was born in Hokkaido in 1966. After graduating from culinary school, he worked at Aux Six Arbres in Roppongi and Club Nyx, before going to Europe when he was 25. He worked at various highly rated restaurants in France and Italy for three and a half years. His time training in Burgundy, where he used his off-days to visit the numerous wine producers of the region, became a cornerstone of his development. After returning to Japan, he worked for about three years as chef for L'Amphore in Omotesando before opening Le Bourguignon in 2000.

菊地 美升Yoshinaru Kikuchi

Drammatico

Drammatico

  • Ogikubo, Tokyo
  • Italian,Italian/French / Italian

重岡 中也Chuya Shigeoka

Steadily achieving his dreams through unshakeable conviction and efforts.

Born in Shizuoka Prefecture in 1979. Started working at [Drammatico] at age 19, and worked under Iron Chef Masahiko Kobe, the restaurant's head chef at that time. Became a trusted chef for the restaurant at just 21 years of age. Afterward, he took two trips to Italy to study the cuisine, and took over as the second owner and head chef at [Drammatico] after returning to Japan in 2007. In an elementary school essay, he wrote, "I want to be a chef at an Italian restaurant. I'll study abroad in Italy in my 20s, and have my own restaurant by the time I'm around 30." This dream has now become reality.

重岡 中也Chuya Shigeoka

Restaurant KEI

レストランKEI

  • Toyohashi, Aichi
  • French,Italian/French / General / French / Wine

今里 武Takeshi Imazato

The Chef's Recommendations

Food has been a part of his life since childhood, which led him to a career in the culinary world

He was born in 1974 in Nagasaki Prefecture. His parents had a restaurant of their own during his childhood, which meant he was able to familiarize himself with cooking and see the importance of food from a young age. He wanted a job of his own that let him make food for people and truly capture their hearts with his creations, so he jumped right in to get his career started in the world of professional cooking. He got his foot in the door by getting a job at Huis Ten Bosch resort and then from there he went on to develop his skills further at L'Hotel de Hiei and a newly opened French restaurant in Umeda, Osaka. He came on as head chef at "Restaurant KEI" when the hotel opened in 2008 and then in 2014 he moved up to work as Hotel Arc Riche Toyohashi’s executive chef.

今里 武Takeshi Imazato

Restaurant Cote D'or

レストラン コートドール

  • Maruyama Park, Hokkaido
  • French,Italian/French / French / Wine / General

藤谷 圭介Keisuke Fujiya

Enjoyed reading cookbooks ever since he was a child

Born in 1983 in Esashi town, Hokkaido. Grew up in a fisherman's household, and has been preparing fish and loving cooking since childhood. Went to culinary school after graduating from high school, and entered the world of French cuisine. Trained in well-established restaurants such as [Apisius] and [Le Bouchon], and then travelled to France. Conducted apprenticeships in Paris and Monaco, and worked in Sapporo restaurants after returning home. Currently, he is working as the third chef of this restaurant.

藤谷 圭介Keisuke Fujiya

Ristorante TSUMU

RistoranteTSUMU

  • Tsukuba, Ibaraki
  • Italian,Italian/French / Italian / Western Sosaku (creative cuisine)

大井 健司Takeshi Oi

Mr. Oi wants to convey the good qualities of his hometown that he has learned by going outside the city and connecting them to revitalizing the local community.

He was born in 1984 in Ibaraki. Admiring his mother's excellent cooking skills, he became a chef. In 2013, he went to Italy to train at a famous restaurant. After returning to Japan, he continued to deepen his knowledge of various culinary genres and worked as a chef at renowned restaurants. Ristorante TSUMU, which opened in 2023, was the first restaurant in the southern part of the prefecture to be featured in "Gault&Millau" and has received high acclaim. He works hard every day to be the center of promoting the charms of the region.

大井 健司Takeshi Oi

ROZZO SICILIA

ロッツォ シチリア

  • Shirokane/Shirokanedai, Tokyo
  • Italian,Italian/French / Italian / Mediterranean / Wine

中村 嘉倫Yoshimichi Nakamura

Dream of 2 apprentices after 10 years.

He was born in 1974 in Tokyo. Deciding to keep cooking as a hobby, he entered an ordinary university. However, his passion for cooking became irresistible when searching for his career during job seeking activities. He entered an Italian restaurant in Tokyo after graduating university and met Mr. Tsutomu Abe. Promising to have their own restaurant together in the future, they continued brushing up their skills. Returning Japan after 3 years of work in Sicily, 2 ex-apprentices opened [ROZZO SICILIA] together.

中村 嘉倫Yoshimichi Nakamura

Installation Table ENSO L'asymetrie du calme

Installation Table ENSO L’asymetrie du calme

  • Korinbo/Katamachi, Ishikawa
  • French,Italian/French / French / Wine

土井 誠Makoto Doi

The Chef's Recommendations

One-of-a-kind dishes combining Japanese and French elements in Kanazawa

Born in 1968 in Aichi, Doi started off his career in Japanese cuisine at the age of 20. He likes to delve deep into various aspects of cooking, such as ingredients, cooking techniques, serving dishes and decor, and trained in both Kansai and Kanto regions. He went on to work in the area of French cuisine, obtaining a job as a chef at a French restaurant in Ginza. He then worked as a chef for around 4 years in various countries, such as Switzerland, Scandinavia, and France, gaining knowledge on the local food. Upon returning to Japan, Doi opened his restaurant in Kanazawa, a region that offers the best in ingredients, producers, culture, and atmosphere. He dedicates himself to serving one-of-a-kind cuisine.

土井 誠Makoto Doi

French Restaurant Mikuni Sapporo

フレンチレストラン ミクニサッポロ

  • Sapporo Station, Hokkaido
  • French,Italian/French / French / Wine

小川 主水Mondo Ogawa

Found his own direction after meeting with various famous chefs

Born in 1972 in Hiroshima. After graduating from high school, went to the Tsuji Culinary Institute. During training in the school's French branch, he and Chef Kinoshita of [Eau Gyaman de Tokio] were in the school at the same time. After graduating, he joined the [Shima Kanko Hotel] in Mie Prefecture. Here, he was colleagues with Chef Kishida of [Kantesansu]. After this, he was in the opening staff of the [Taiyuvan Robuchon], and then joined [Mikuni]. He has worked as a chef of [Mikuni Sapporo] for 12 years, since its opening.

小川 主水Mondo Ogawa

Ristorante ACQUA PAZZA

リストランテ アクアパッツァ

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Italian,Italian/French / Italian

日髙 良実Yoshimi Hidaka

A pioneer who went to Italy to introduce Italian cuisine to Japan.

Born in Hyogo Prefecture in 1957. After training at [Alain Chapel], a French restaurant inside Kobe Portopia Hotel, he decided to work towards mastering Italian cuisine. He was one of the first people to go to Italy with the aim of studying Italian cuisine. Throughout his three years of study, he came to realize that the charm of Italian cuisine lies in regional foods. With this in mind, he studied at 14 different restaurants all across the country. In 1990, he opened this restaurant, naming it after the dish that impressed him the most during his studies.

日髙 良実Yoshimi Hidaka

Trattoria&Pizzeria&BAR LOGIC Nagano

Trattoria&Pizzeria&BAR LOGIC 長野

  • Nagano, Nagano
  • Italian,Italian/French / Italian / Pasta / Pizza

Le Ciel

Le Ciel

  • Kunitachi, Tokyo
  • French,Italian/French / French

荻原 哲哉Tetsuya Ogiwara

Various experiences at Japanese or Italian food, hotel and famous restaurants supporting his culinary base

Born in 1979 in Saitama Prefecture. After graduating from a senior high school, he entered a resort hotel [XIV] by Yamanaka Lake. He was originally a service staff, but started a culinary career when he was 20 with admiration for the chef he met there. After working at a restaurant in Atami for 1 year, he moved to Tokyo, and worked at [Ristorante kappas] in Aoyama and other places. He built up further experience at [Auberge Ren] in Hakone for 3 years, at [L'EMBELLIER] in Minami Aoyama for 1 year, and was invited by the owner Mr. Hirata, who used to work at [Ginza L'ecrin] and [AMOUR], to be a chef of [Le Ciel].

荻原 哲哉Tetsuya Ogiwara

IL TEATRINO DA SALONE

IL TEATRINO DA SALONE

  • Hiroo, Tokyo
  • Italian,Italian/French / Italian / Pasta

岡野 裕太Yuta Okano

Traveled to Italy at a young age and became acquainted with cuisines of many regions

Chef Okano was born in Osaka in 1986. Seeing as his childhood home was a sushi shop, he naturally desired to be a chef. At age 18, he started working and training at an Italian restaurant in his hometown, and in 2009, he decided go to Italy. For three years and ten months, he gained experience working in Italian restaurants in Piedmont, Marche, and Campania, mastering both traditional and reconstructed Italian dishes. When he returned to Japan in 2013, he began working as sous chef at QUINTOCANTO, and started his current position in May 2015.

岡野 裕太Yuta Okano

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