Chinese Chef search result : Page 3

Cantonese En Ken Takase カントニーズ　燕　ケン　タカセ Marunouchi, Tokyo Chinese,Chinese / Cantonese / Chinese Sosaku (creative cuisine) / Wine

高瀬　健一TAKASE KENICHI

The Chef's Recommendations

Our chef adds a stylish presentation to Hong Kong-style Cantonese cuisine

Our chef was born in May 1965 and is a native of Miyagi Prefecture's Sendai City. His interest in cooking started around the age of 20. On a visit to Hong Kong at the age of 24, the flavors of the authentic dishes he experienced there impressed him so profoundly that afterwards he sought out Hong Kong-style Cantonese cuisine. He moved to Tokyo at 29 and, after training mainly at hotel restaurants, including the Tokyo and Maihama Sheraton Hotels, he participated in the opening of the Mandarin Oriental Hotel Tokyo. Three years later, he achieved his first one-star Michelin rating and, after another four years, he opened Cantonese "Tsubame" KEN TAKASE.

高瀬　健一TAKASE KENICHI

Chinese Taiwan Restaurant Misen 中国台湾料理　味仙 Chikusa/Imaike/Ikeshita, Aichi Chinese,Chinese / General / Taiwanese

森岡　裕貴MORIOKA YUKI

With steam and speed, this chef offers up Chinese Taiwan cuisine.

I was born in June, 1983 in the city of Hakodate in Hokkaido Prefecture. I was influenced by my father, who ran an Izakaya, and so after I graduated from high school, I decided to learn the ropes of the service industry at a local Japanese-style restaurant. I entered the world of Chinese Taiwan cuisine in 2009 when I started working at Chinese Taiwan Restaurant Misen, thanks to a family connection. I learned by watching Sho, a veteran who showed me how to utilize steam and speed, a style of cooking which is very different from Japanese-style cuisine. It was a period of diligent training for me and I spent my days polishing my skills in the kitchen.

森岡　裕貴MORIOKA YUKI

Manchinro Main Store 萬珍樓　本店 Yokohama Motomachi/Yamashita Park, Kanagawa Cantonese,Chinese / Cantonese / Chinese Tea / Shokoshu (Chinese Shaoxing wine)

鐘　徳輝SHO TOKUKI

Innovative Chinese food from a veteran Chef's inspired sensibilities

Born in 1961 in Hong Kong. He loved eating from a young age, and, inspired by chefs serving up delicious food, decide to pursue the culinary arts. He worked as a head chef at two restaurants in Hong Kong, and started up restaurants in Shanghai as well. His diverse sensibilities in cuisine have been the subject of widespread praise. In 1983 he was invited to Japan. After working a number of head chef positions, he took a job as head chef at "Manchiro" main branch. Building on his legend, he continues to innovate and build on old ideas, creating new and imaginative Chinese food that is very well received.

鐘　徳輝SHO TOKUKI

Chinese Restaurant Shoentei 中華飯店　鐘園亭 Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Chinese,Chinese / General / Gyoza (dumplings) / Chahan (fried rice)

権藤　弘GONDO HIROSHI

The Chef's Recommendations

Impressed by the food he ate at a restaurant when he was in elementary school

Born in Kansai in 1972. He was impressed by the Chinese food he ate in elementary school at the restaurant ATAKA. When he graduated high school he decided to enter the world of Chinese cuisine that he so loved. He has since trained at Shoentei.

権藤　弘GONDO HIROSHI

Shushanshan 蜀郷香 Yotsuya, Tokyo Szechuan,Chinese / General / Szechuan

菊島　弘従KIKUSHIMA HIROYORI

The Chef's Recommendations

Who knew that the Sichuan cuisine that his seniors first recommended to him to would turn out to guide him down his life?

Born in Tochigi prefecture in 1979, he entered the culinary world when he was 18. He started training in a Cantonese restaurant in Yokohama's Chinatown, and entered "Choyo" when he was 20. After that, he studied under the guidance of Mr. Zhao Yang, and played an active role as the head chef of its Ginza branch. He set out on his own when he was 31 and opened "Shushanshan."

菊島　弘従KIKUSHIMA HIROYORI

Akasaka Rikyu Ginza 赤坂璃宮　銀座店 Ginza, Tokyo Cantonese,Chinese / Yum Cha/Dim Sum / Cantonese / Wine

譚　彦彬TAN HIKOAKI

The Chef's Recommendations

This firstclass chef continues to push ahead.

Tan was born in 1943 in the Kanagawa Prefecture (Kanagawa Chinatown). He worked at Chugoku Hanten in Shinbashi, Li Yu n in Shiba, was a sous-chef at Minamizono at the Keio Plaza Hotel, and chef of Guangzhou at the Hotel Edmont. In 1996 he opened Akasaka Rikyu, and later in 2004 he opened its Ginza branch.

譚　彦彬TAN HIKOAKI

Akasaka Shisen Hanten 赤坂　四川飯店 Nagatacho, Tokyo Szechuan,Chinese / General / Szechuan / Chinese Tea

陳　建太郎CHIN KENTARO

Following in his father's footsteps, he is proactively involved in spreading the joy of Sichuan cuisine

In 1979, he was born in Tokyo as the eldest son of Chen Kenichi. His grandfather, the late Chen Kenmin, was the person who first introduced Sichuan cuisine to Japan. After graduating from Tamagawa Academy, he entered "Akasaka Shisen Hanten". After that, he trained in Shibuya's "Szechwan Restaurant Chen", and studied overseas in Sichuan province for two and a half years to thoroughly learn about Sichuan cuisine at the place of its birth. Currently, he actively participates in various activities, such as TV programs and events as the third-generation chef of Shisen Hanten.

陳　建太郎CHIN KENTARO