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161 - 180 of 238 chefs

Ode

Ode

  • Hiroo, Tokyo
  • French,Italian/French / General / French / Western Sosaku (creative cuisine)

生井 祐介Yusuke Namai

Taking an objective look at himself, Mr. Namai makes decisions on what he has to do now.

He was born in 1975 in Tokyo. At first, he wanted to enter the music field, but became fascinated with the cooking field while working at a French restaurant. In 2003, he entered [Restaurant J] which was in Omotesando in those days, then moved to Karuizawa with Chef Masahito Ueki in order to work at [Masaa's], where he learned about ingredients through experience. He succeeded this restaurant and changed the name into [Heureux], then worked there as an executive chef for 3 years. In 2012, he went back to Tokyo and took up the role of executive chef at [CHIC peut-être] in Hacchobori where he went on to earn one star. Then, he went in dependent in March 2017, and opened [Ode] in September of the same year.

生井 祐介Yusuke Namai

Wine no Ie Budotei

ワインの家 ぶどう亭

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • French,Italian/French / General / French / European

塚本 将喜TSUKAMOTO MASAKI

This chef/owner, himself having been captivated by wine, aims to share its beauty.

He was born on December 1956, in Saga Prefecture. Being a fan of wine, he has worked as a sommelier in a French restaurant. Making the most out of his experiences as a sommelier, he opened a "restaurant to offer food that goes with wine". He has a stock of wines, mainly from France, chosen by himself that he can recommend to customers.

塚本 将喜TSUKAMOTO MASAKI

Don Mangione di Napoli

Don Mangione di Napoli

  • Chikusa/Imaike/Ikeshita, Aichi
  • Italian,Italian/French / Italian / Pasta / Neapolitan Pizza

末永 隼人SUENAGA HAYATO

A chef who makes Italian food with charm by preparing his ingredients with simplicity.

Born in 1982 and native to Aichi Prefecture, he was influenced by the attractive way in which Italian food and its ingredients could be prepared using simple cooking techniques, which got him thinking, "I would love to make Italian food as a chef." With an abundance of experience training at an Italian restaurant, he had acquired the necessary techniques to join Il Pomodrino Nagoya in January of 2012. He entertains guests with a stone hearth pizza oven made with stone from Italy's volcanic Mount Vesuvius, which can bake a Neapolitan pizza in no time and bring out the delicious flavor of Neapolitan-style Italian ingredients.

末永 隼人SUENAGA HAYATO

La Sette

La sette

  • Tokaichi/Funairi/Yoshojima, Hiroshima
  • Italian,Italian/French / Italian / Pasta / Gelato

北村 英紀KITAMURA HIDENORI

The Chef's Recommendations

Serious about his ingredients and his cooking methods, he pursues authentic Italian cuisine

1997 - Worked as head chef at Sunroute Hiroshima Hotels' Trattoria Viale March 2003 - Attended the government-certified ICIF School of Culinary Arts in Italy's Piedmont region (graduated the same year) June 2000 - Worked for Ristorante Castello in Verduno, Piedmont region before returning to Japan October 2004 - Opened Italian restaurant "La Sette" in Hirose Kitamachi March 2009 - Opened the second "La Sette" restaurant on the 9th floor of the Fukuya Hatchobori Main Store where he works now

北村 英紀KITAMURA HIDENORI

MOELLEUSE

モワルーズ

  • Azabu-Juban, Tokyo
  • French,Italian/French / French / Wine

田中 義和TANAKA YOSHIKAZU

The Chef's Recommendations

With a respect to tradition, the chef cooks French dishes cheerfully

Born on November 16, 1976 in Kanazawa, the chef went to "Kanazawa New Grand Hotel" where he works for two years after graduating from a local culinary school. After working at several restaurants for three years in the city's outskirts, the chef goes to study in France. In France, the chef works in Paris, Bordeaux and five to six other places for three and a half years. Before coming back to Japan, he spends half a year in England. Back in Japan, the chef works at various French restaurants and bakeries before moving to Tokyo where he starts working as head chef in a number of restaurants. In 2010, he opened his own restaurant, "MOELLEUSE."

田中 義和TANAKA YOSHIKAZU

Restaurant & Bar Magnolia

Restaurant&Bar Magnolia

  • Hiranuma, Kanagawa
  • Italian,Italian/French / Italian / French / Wine

桑本 倫之KUWAMOTO TOMOYUKI

Refusing to be tied down by one type of cuisine, we think you'll find the drink pairings at Magnolia superb

Our chef's main training was in Italian cuisine, but he has borrowed a little bit of everything to put together dishes for Magnolia, where we serve meals inspired by cookery from all over the West. His customers' smiles and compliments fuel his passion for the art.

桑本 倫之KUWAMOTO TOMOYUKI

Yasai Restaurant Saito

野菜レストランさいとう

  • Shin-Yokohama, Kanagawa
  • French,Italian/French / French / Bread / Wine

斉藤 良治SAITO YOSHIHARU

He switched careers from business to culinary arts.

He was born in Yokohama in 1968. He worked for a publishing company for ten years before stress took a great toll on his health and he learned the importance of eating right. From that time onward, at the age of 34, he aspired to become a chef and went to culinary school. After that, he gained experience at the French restaurant Elise Hikari, and in 2005 opened this restaurant as the sole proprietor.

斉藤 良治SAITO YOSHIHARU

CANOVIANO ANNEX

CANOVIANO ANNEX(カノビアーノアネックス)

  • Esaka, Osaka
  • Italian,Italian/French / Italian / Wine / Black Tea

石原 太郎ISHIHARA TARO

His dream to become a chef came true. Now he makes passionate Italian cuisine in a brand new style

He was born in 1979 in Okayama prefecture. He often went out to eat with his parents as a child, and soon he secretly longed to become a chef in the future. That dream come true, when after graduating from the Hattori School of Nutrition at the age of 18, he honed his cooking skills in Tokyo at Italian restaurants and French restaurants in hotels. After that he encountered "Canoviano", and Chef Uetake at our main store in Daikanyama took him under his wing. Still greatly influenced by Chef Uetake, our chef makes every effort to produce many dishes that show the true worth of Italian cooking.

石原 太郎ISHIHARA TARO

Trattoria 522

TRATTORIA 522

  • Yoyogi-Uehara, Tokyo
  • Italian,Italian/French / Italian / Wine

清水 真樹SHIMIZU MASAKI

Wanting to become an artisan from a young age, he has taken his place in the world of cuisine

He pursued the world of cuisine because he loved eating as a child and had dreamed of being an artisan ever since he was young. He also gained a strong interest in cooking through his mother who was a very good cook. He opened his own restaurant in 2000 after training at Chinzanso and the restaurant Rezzo in Kyodo. He continues to provide fastidiously prepared cuisine with choice ingredients; yet, you can still visit Trattoria 522 as an everyday restaurant.

清水 真樹SHIMIZU MASAKI

Wine & Food Argento

WINE&FOOD ARGENTO

  • Kokubuncho/Ichibancho, Miyagi
  • Italian,Italian/French / Italian / Pasta / Wine

大野 修ONO OSAMU

Introduced to the world of Italian cuisine through a part-time job during his time in university.

While in university, he worked part-time serving customers at a local famous Italian restaurant. There he learned the depth and charm of Italian cuisine, which is said to be the model for French cuisine, and he decided to work at the restaurant full-time. Since then, he has gained experience at several other Italian restaurants, and he is currently running Wine and Food Argento as manager and chef.

大野 修ONO OSAMU

Haru Dining

HARU DINING

  • Kayabacho, Tokyo
  • Italian,Italian/French / Teppanyaki (iron griddle grilling) / French / Italian

坊坂 康治BOSAKA YASUHARU

The pleasure I felt when someone appreciated my cooking became the reason.

I have loved cooking from the start, said the chef. He started focusing on cooking and trained at the restaurant in the Palace Hotel. After that he retained his training in various genres at various places. At present, his culinary skill combines French and Italian cuisine.

坊坂 康治BOSAKA YASUHARU

Ristorante RinascereDojima

Ristorante RinascereDojima(リナッシェレドウジマ)

  • Kita-Shinchi, Osaka
  • Italian,Italian/French / Italian / Pasta / Wine

片山 裕貴KATAYAMA YUKI

Reputation built on our unique Italian taste with the spirit of France

Born in Osaka, 1984. Main chef of [Ristorante RinascereDojima]. Admiring his father who was a French chef, he followed him into the culinary world. He worked at the Rihga Royal Hotel Osaka and honed his skills in their dining cafe and French restaurant, as well as in event planning. Currently he is creating unique dishes with knowledge imparted from his Italian cuisine predecessor, and adding a touch of his specialty French method and inspiration, which has earned him a high reputation.

片山 裕貴KATAYAMA YUKI

Wine Izakaya Charbon

ワイン居酒屋シャルボン

  • Namikidori/Fukuromachi/Nakamachi, Hiroshima
  • Italian,Italian/French / Italian / Wine

中野 正敏NAKANO MASATOSHI

A chef who delights his customers with his food, and has them coming back for more.

The sense of joy he received from making people happy with his dishes got him interested in cooking professionally. He then built up experience in catering and French cooking while working at a hotel. Presently, he shows off his culinary skills as a chef at Wine Izakaya Charbon.

中野 正敏NAKANO MASATOSHI

La Coccola

La coccola (外苑前 イタリアン ラコッコラ)

  • Harajuku/Meiji-Jingumae, Tokyo
  • Italian,Italian/French / Italian / Pizza / General

園田 洋平SONODAYOHEI

Distinctive, constantly innovative Italian cuisine.

After graduating from culinary school, he first spent time at Piatt in Funabashi, then at Granata, and at ASO, followed by further training at a Japanese restaurant and a dining bar. Widening the breadth of cuisine, in 2010 he opened La coccola to establish his own cuisine.

園田 洋平SONODAYOHEI

Spiedino Fuggi

スピエディーノ フッジ

  • Odori Park, Hokkaido
  • Italian,Italian/French / Italian / Pasta / Wine

藤田 知宏FUJITA TOMOHIRO

Our inspiration was French cuisine, but we are also inspired by Italian cuisine.

He gained experience working at a hotel and restaurant in the city. During that time he was also given a job as a chef. At first, he started out doing French cuisine, and then he fell in love with Italian cuisine and opened Fujji, where he is currently based.

藤田 知宏FUJITA TOMOHIRO

Cuoco di Mare

cuoco di mare

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

髙木 雅規TAKAGI MASANORI

A chef who selects his ingredients with care and places a high value on harmony between food and wine

Born in 1974 in Nagoya, Aichi Prefecture, Mr. Takagi was surrounded by a lot of elders whom he respected who worked in the foodservice industry. That and the fact that he liked cooking made him decide to become a chef. After training at a number of Italian restaurants in Kanagawa Prefecture, he opened his own shop, Cuoco di Mare", at age 32. He serves authentic Italian food, paying careful attention to all ingredients and using seasonal ingredients that are procured daily. He also listens to his customers' preferences and recommends the wine that best matches the dishes the customers are having. This is one way he is always trying to create a more fulfilling dining experience for his customers."

髙木 雅規TAKAGI MASANORI

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

UNIQUE

UNIQUE

  • Kitahama, Osaka
  • French,Italian/French / General / French / Wine

中山 大輔NAKAYAMA DAISUKE

He was drawn to the charms of French cooking, and his experience in famous restaurants has made him a powerful chef.

He was born in 1975 in Osaka. Although he went to a technical high school, he decided to pursue cooking-in both cases, because he enjoys making things. While learning the basics of service at a hotel, he studied cooking as hard as he could, aiming for places like the Riga Royal Hotel, and he got his dream assignment at the Restaurant Chambord, a famous restaurant known for tradition and formality. He had always hoped to become a French chef, and he fell in love with French food even more in that position, where he spent quality time working under a head chef he greatly admired. He has continued to achieve great things and gain experience since then.

中山 大輔NAKAYAMA DAISUKE

Ne Quittez Pas

ヌキテパ

  • Gotanda, Tokyo
  • French,Italian/French / French

田辺 年男TANABE TOSHIO

The Chef's Recommendations

From boxer to owner of oden (hot pot dish) stall. And then to French cuisine, in pursuit of the world stage…

He was born in Ibaraki prefecture in 1949. When he was in college, he was selected as one of the candidates to compete in gymnastics for the Olympics, and after graduating, he became a ranked professional boxer in Japan. After wrecking his body and giving up on boxing, he made a 180 degree turn and opened an oden (hot pot dish) stall. However, he says, "That would never allow me to aim for the world stage," and entered the world of French cuisine. He underwent training at a restaurant in Tokyo before going to France. After perfecting his skills for two years in places such as restaurants with three Michelin stars, he returned to Japan, and in 1988, he opened "A Ta Goul" in Ebisu. He took the opportunity to rename his restaurant to "Ne Quittez Pas" when he moved to Gotanda.

田辺 年男TANABE TOSHIO

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

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