21 - 40 of 239 chefs
-
Bistro TOMO
ビストロ TOMO
- Shimbashi/Shiodome, Tokyo
- Bistro,Italian/French / General / Italian / Wine
-
![]()
木下 智晴Tomoharu Kinoshita
-
Became a chef after being approached by a friend's father.
Mr. Kinoshita was born in 1986 in Kanagawa. He has always loved fishing and started cooking the fish he caught when he was in first grade in elementary school. Later, while contemplating a career as a professional bowler, he was approached by his friend's father, who owned an Italian restaurant, which set him on the path to becoming a chef. After gaining experience at Italian and French restaurants such as Katsu's and Restaurant Ratatouille, he is currently working at Bistro TOMO.
木下 智晴Tomoharu Kinoshita
-
-
Trattoria Pizzeria LOGIC Odaiba
Trattoria Pizzeria LOGIC お台場
- Odaiba, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
-
-
-
-
Trattoria&Pizzeria&BAR LOGIC Nagano
Trattoria&Pizzeria&BAR LOGIC 長野
- Nagano, Nagano
- Italian,Italian/French / Italian / Pasta / Pizza
-
-
-
-
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
-
-
Bogamari Cucina Marinara
ボガマリ・クチーナ・マリナーラ
- Sendagaya, Tokyo
- Italian,Italian/French / Italian / Mediterranean / Seafood
-
![]()
平山 貴之Takayuki Hirayama
The Chef's Recommendations -
Experience and skills presenting various Italian local seafood.
He was born in 1978 in Aomori Prefecture. Learning the basic at Ecole d'Art Culinaire de Miyagi, he built up his skills at western and Japanese style restaurants in Tokyo. From 2010 at [Il Figo Ingordo], he learned authentic skills from the chef. Experiencing Italian food in Italy, he became a chef at [Bogamari Cucina Marinara] when it opened in 2013. His broad experience satisfies various requests with flexibility.
平山 貴之Takayuki Hirayama
-
-
osteria ortigia
osteria ortigia
- Kyobashi, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
-
![]()
川島 誠司 Seiji Kawashima
-
Enhancing the individuality of the ingredients, Mr. Kawashima offers dishes that combine gravitas and delicacy.
He was born in 1965 in Tokyo. He honed his skills through self-study and practice and gained experience by putting himself in the restaurant industry. Studying in Italy at 30 was a turning point, and he cultivated authentic skills and knowledge. After returning to Japan, he obtained the sommelier qualification and pursued wine expertise. In 2003, he opened osteria ortigia with his friend. At first, he focused on service, but when his partner became independent, he decided to stand in as a chef. Currently, he serves as a chef, and his wife is in charge of the service.
川島 誠司 Seiji Kawashima
-
-
foujita
foujita
- Fukushima/Noda, Osaka
- Italian,Italian/French / Soba (noodles) / General / Nabe (hot pot)
-
![]()
門野 倫也Michiya Kadono
The Chef's Recommendations -
Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.
He was born in April 1973 in Hyogo. Experienced in the food and beverage industry as a part-time job in high school. He had been a salaried employee of a large company but quit because he wanted to work with his own skills. Having good seniors, he trained and studied Western cuisine, Japanese cuisine, French cuisine, and handmade soba (buckwheat noodles). Since 2014, he has been the head chef of the affiliated restaurant Fujino. Currently, he is also the head chef of foujita. While utilizing his French experience, he opens up new Japanese and Western cuisine.
門野 倫也Michiya Kadono
-
-
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
-
-
DUMBO PIZZA FACTORY Yokohama
DUMBO PIZZA FACTORY 横浜
- Yokohama Station, Kanagawa
- Italian,Italian/French / Italian / Pizza / Beer
-
-
-
-
Nonna Nietta
Nonna Nietta
- Tsukuba, Ibaraki
- Italian,Italian/French / Italian / Steak / Pasta
-
![]()
川村 憲二Kenji Kawamura
-
With "guest first" as the basis, Mr. Kawamura faces nature with a wealth of knowledge and experience.
He was born in 1978 in Ibaraki. A part-time job at an Italian restaurant, which he started as a college student, led him to become a chef. After working at a restaurant in Tokyo, he went alone to Italy to get to know the authentic taste. Trained for 6 years, he came back to Japan. He returned to his hometown and opened Nonna Nietta in March 2021. As a chef, he not only approaches ingredients with sincerity but also always thinks of his guests and ensures that they enjoy their time at the restaurant.
川村 憲二Kenji Kawamura
-
-
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
-
-
PIZZAHOUSE
PIZZAHOUSE ピザハウス
- Urasoe, Okinawa
- Italian,Italian/French / Italian / Pizza / Steak
-
![]()
坂本 昭司Shoji Sakamoto
The Chef's Recommendations -
He was brought up with home-grown vegetables, fruits, and rice, and always felt close to food
He was born in Saitama in 1960. He moved to Tokyo when he was 18 years old, after working part-time in a western style restaurant, he made up his mind to live as a chef. He was trained by chef Sakai of [La Rochelle] for 10 years beginning in 1987. On his days off, he deepened his knowledge of ingredients at a specialized butcher and Tsukiji fish market. During that time he had experienced as chef at the official residence of the Japanese ambassador as well as being in charge of catering for the Consulate General. In 1992 he started his training again under chef Sakai and in 2004 started working at [PIZZA HOUSE]. In 2015 he became the third head of the company, now he is playing an active role as an owner chef who both serves customers and develops new menus.
坂本 昭司Shoji Sakamoto
-
-
LATURE
ラチュレ（LATURE）
- Shibuya East Exit/Miyamasuzaka, Tokyo
- French,Italian/French / French
-
![]()
室田 拓人Takuto Murota
-
Hunting, cultivating, and then producing dishes. Mr. Murota's French cuisine reflects Japan's four seasons and climate.
He was born in 1982 in Chiba. After honing his skills at the renowned French restaurant Tateru Yoshino, he served as head chef at deco in Shibuya. He also obtained a hunting license to deepen his expertise in game cuisine. In 2016, he became independent by opening LATURE. Since 2017, LATURE has maintained a Michelin one-star rating for eight consecutive years and has also been awarded the Michelin Green Star for its commitment to sustainable gastronomy. In 2020, he began cultivating vegetables on the restaurant's own farm, further enhancing the depth and authenticity of his cuisine. Through his dishes, he captivates both domestic and international guests with the richness of Japan's natural environment.
室田 拓人Takuto Murota
-
-
SAKURA Roppongi
SAKURA 六本木
- Roppongi, Tokyo
- French,Italian/French / General / Omurice (omelet rice) / Wine
-
![]()
山本 柊磨Shuma Yamamoto
-
Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian.
Mr. Yamamoto was born in 1996 in Saitama. He began his interest in cooking in junior high school when he started making meals for it himself. He began to enjoy serving his family and being told how delicious it was. At 22 years old, after graduating from college, he started working at a restaurant a friend was recruiting for and studied mainly Italian cuisine. In September 2022, he moved from SAKURA Kabukicho to SAKURA Roppongi, where he serves as the chef.
山本 柊磨Shuma Yamamoto
-
-
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
-
-
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
-
-
YOSHIKI FUJI
YOSHIKI FUJI
- Hitachi/Hitachiota, Ibaraki
- French,Italian/French / French / Spanish / Western Sosaku (creative cuisine)
-
![]()
藤 良樹Yoshiki Fuji
-
Mr. Fuji is an ever-evolving French chef on a new gastronomic stage.
He was born in 1980 in Ibaraki. Admiring his father, who was a chef, he entered a culinary school. After studying at restaurants in Tokyo and Kanagawa, he eventually took over the renowned restaurant Sessonan in 2014. In pursuit of further evolution, he went to the Basque Country in Spain, a city of gastronomy. Through learning from master chefs, he realized the importance of improving his self-expression. In May 2024, he opened YOSHIKI FUJI. His cuisine, full of originality, continues to attract many people.
藤 良樹Yoshiki Fuji
-
-
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
-
-
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
-
-
Restaurant Ohtsu
レストラン オオツ
- Hitachi/Hitachiota, Ibaraki
- French,Italian/French / French / Western Sosaku (creative cuisine)
-
![]()
大津 高志Takashi Ohtsu
-
Mr. Ohtsu wants to offer dishes with all his heart to those who have chosen his restaurant.
He was born in 1948 in Ibaraki. His love of eating and drinking led him to become a chef. He has read many cookbooks on French cuisine and other culinary specialties and has visited various regions of Japan in search of ingredients. Throughout his career, he has been in search of his own unique taste. In 1990, he opened Restaurant Ohtsu in his hometown of Ibaraki. Today, with his son and chef, he still continues to evolve as a cook.
大津 高志Takashi Ohtsu
-
