Chinese Chef search result : Page 3

Sosaku Chinese Hong Kong Homemade Dumpling Chai 創作中華香港手作り点心チャイ Waseda, Tokyo Dim Sum,Chinese / Yum Cha/Dim Sum / Hong Kong / Chinese Sosaku (creative cuisine)

黄KO

The Chef's Recommendations

The authentic Chinese chef.

Chef Ko was using his skill as a Chinese chef in China. He came to Japan in 2005 and became the chef of this restaurant. The renowned mabodofu (spicy dish with tofu and ground meat) featured on the radio is his creation.

黄KO

Chef's シェフス（CHEF'S） Shinjuku-Gyoen, Tokyo Shanghai,Chinese / General / Shanghai / Wine

南　俊郎MINAMI TOSHIRO

Inspired by the flavor of "Chef's", a young talent asked to be taught

Minami was born in Tokushima Prefecture in 1983. After graduating from university, he studied Chinese cuisine at Tsuji Culinary Institute. Afterwards, he apprenticed at "Kuushin", a famous restaurant in Osaka . At the age of 26, attracted by its simple yet delicious food, he began working at Chef's. At the time it was called "Renge", and he gained experience under the restaurant's owner Eishun Nishioka. After two years he became the restaurant's head chef. While holding on to the traditional flavors of this famous establishment, he continues to strive in earnest to discover new flavors.

南　俊郎MINAMI TOSHIRO

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

Chinese Restaurant Lotus Moon Shin Marunouchi Building 中華菜館　水蓮月　新丸ビル Marunouchi, Tokyo Chinese,Chinese / Chinese Sosaku (creative cuisine) / Tantanmen (tantan ramen) / Gyoza (dumplings)

佐々木　孝昌SASAKI TAKAMASA

Owner of "Shanway", carrying on a tradition of flavor

Born in Tokyo in 1963. Spent 18 years training in Harajuku's Hangzhou cuisine restaurant. He then polished his skills cooking Chinese cuisine throughout the metropolitan area until opening "Shanway" in 2003. Since 2010, he has cooked at "Chinese Restaurant Lotus Moon Shin Marunouchi Building".

佐々木　孝昌SASAKI TAKAMASA

Hakone Sengokubara Chinese Restaurant Taigen 箱根仙石原　中国料理　太原 Hakone/Gora, Kanagawa Chinese,Chinese / General / Chinese Sosaku (creative cuisine)

斉藤　誠Makoto Saito

The Chef's Recommendations

A chef who creates a refined flavor by using the knowledge and techniques he has built up over the years.

He was born in Miyagi Prefecture on March 7, 1959. After graduating high school, he learned the basics of Chinese cuisine at a hotel in Sendai City, as well as in a Chinese restaurant in Gifu. Afterwards, he was made the Assistant Head Chef at a rather famous hotel's Chinese restaurant. Intending to set out on his own, he then furthered his craft in Yokohama's Chinatown area and finally in 1989, he opened [Chinese Restaurant Taigen] in Hakone. As a result of feeling a bit cramped there, he reopened the shop in 2000 in Sengokubara. From there, he gained popularity thanks to word of mouth from my regular customers.

斉藤　誠Makoto Saito

Mamafufu LUMINE EST Shinjuku Branch 馬馬虎虎　ルミネエスト新宿店 Shinjuku-Sanchome, Tokyo Gyoza (dumplings),Chinese / Gyoza (dumplings) / Chinese Sosaku (creative cuisine) / General

塩脇　進Susumu Shiowaki

A Chef, Whose Father Was the Role Model

Mr. Shiowaki was born on March 23rd, 1976 in Saitama Prefecture. Because his parents were running a Chinese restaurant as he grew up, cooking was a familiar activity from a young age. Helping his parents with the work was his daily duty after coming back from school. After graduating from high school, he entered a culinary institute and started his career as a cook. Mr. Shiowaki is now a veteran at "Dumplings and Chinese Mamafufu", with eleven years of experience under his belt.

塩脇　進Susumu Shiowaki

Yokohama Chinatown Shumien 横浜中華街　秀味園 Yokohama Motomachi/Yamashita Park, Kanagawa Taiwanese,Chinese / Cantonese / Taiwanese / Shokoshu (Chinese Shaoxing wine)

楊　淑信YO NOBUKO

She entered the world of cuisine due to the influence of her husband, a Chinese chef.

She was born in Taiwan. She came to Japan with her husband, also a chef, and opened Yokohama Chinatown Shumien. While her husband managed the restaurant, she got the idea to serve Taiwanese food, and began to study Taiwanese cooking. From 1990 onward she proudly added Taiwanese dishes to the menu and took over the management, serving as the smiling public face of the establishment.

楊　淑信YO NOBUKO

Taiwanese and Chinese Restaurant Kokien 台湾・中華料理　好記園 Yokohama Motomachi/Yamashita Park, Kanagawa Chinese,Chinese / General / Shokoshu (Chinese Shaoxing wine) / Taiwanese

蔡　慶祥SAI KEISHO

After finishing school in China, I started working at a restaurant.

From the age of 20, I trained at Chinese restaurants and worked for 20 years in China. At the time it was tough, but I started with the fundamentals of Chinese cuisine. After this, I came to Japan and worked at a restaurant in Yokohama Chinatown where I offered up Chinese food to Japanese customers. In 2012, I achieved my dream of opening my own restaurant, Kokien, right here in Yokohama Chinatown. I would love for you to come and try my authentic Chinese dishes.

蔡　慶祥SAI KEISHO

Chinese Restaurant Chanchan 中国酒菜　暢暢 Kishiwada/Izumi/Izumisano/Sennan, Osaka Chinese,Chinese / Shokoshu (Chinese Shaoxing wine) / Yum Cha/Dim Sum / General

井上　靖久INOUE YASUHISA

The Chef's Recommendations

Enjoy authentic, hotel-grade Chinese food at this street side venue.

Born on March 25, 1960, in Kyoto Prefecture. Influenced by parents, who were both true gastronomes, he developed a keen interest in cooking, especially Chinese food, from a very early age. In 1980, he began what would become a 7 year training at restaurant Dunhuang in Yamaguchi Prefecture. He was also deeply impressed by the passionate approach of Chef Kazuo Uchida, his senior at the Hotel New Otani in Osaka (currently serving as chef at the ANA Hotel in Kyoto), which further deepened his commitment to the culinary arts. His downtown restaurant's creed is to make luxury hotel-grade Chinese cuisine easily accessible to all.

井上　靖久INOUE YASUHISA

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

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