1381 - 1400 of 1701 chefs
-
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
-
-
Japanese Restaurant Miyabitei Sheraton Grand Hotel Hiroshima
日本食「雅庭」 シェラトングランドホテル広島
- Higashi-Ku/Shinkansen entrance, Hiroshima
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General / Sushi
-
![]()
石田 洋輝ISHIDA HIROKI
-
Made with all my heart, the taste of traditional Japanese cuisine
I was born in Muroran City, Hokkaido. After working at the Westin Hotel Tokyo, I refined my skills at well-established traditional Japanese restaurants in Tokyo's Ginza district and the Tokyo metropolitan area. In 2011, when the Sheraton Hotel Hiroshima opened, I was brought in as head chef at its Japanese restaurant, Miyabitei. I try to always provide the best service and present dishes that exceed the expectations of not only the Japanese customers but the customers from abroad who have come from a different culture. I feel that it is my personal mission to hand down the traditions of Japanese cuisine to the young people of today.
石田 洋輝ISHIDA HIROKI
-
-
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
-
-
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
-
-
Todaimon Takkanmari Ichigaya branch
東大門タッカンマリ 市ヶ谷店
- Ichigaya, Tokyo
- Korean,Other Asian / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
イ ソンホI SONHO
The Chef's Recommendations -
Wanting to bring the charm of Korean culture into Japan
He was born in 1982 in South Korea. He requested for an apprenticeship in the food and beverage industry in his home country, and came to Japan in 2009, "because I wanted Japan to learn about Korean culture through food," he says. He gathered experience as a waiter in yakiniku (grilled meat) restaurants and Korean restaurants, and took on the role of restaurant manager when this restaurant opened. He aims to create a restaurant atmosphere and service experience where guests can spend their comfortably.
イ ソンホI SONHO
-
-
Roppakuya KADO
Roppakuya KADO
- Shijo Karasuma/Karasuma Oike, Kyoto
- Izakaya (Japanese tavern),Taverns / General / General / Wine
-
![]()
山口 将吾YAMAGUCHI SHOGO
The Chef's Recommendations -
After seeing the smiles of people leaving restaurants, he set out to become a chef.
Now, as he is in a position to provide customers with food, he feels it's all worth it when he hears customers exclaiming that the food is delicious.
山口 将吾YAMAGUCHI SHOGO
-
-
Sumiyaki Ishokutei Nagomiya
炭焼居食亭 和や
- Kokura, Fukuoka
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / General / Nabe (hot pot)
-
![]()
橋本 淳HASHIMOTO JUN
-
Sumiyaki resulting from the long pursuit of the most delicious cooking method.
Born March 23, 1972, in Fukuoka. Throughout ten years, the owner accumulated his experience from many izakayas. After researching ways to create delicious food, the owner came up with sumiyaki that preserves the original taste of the ingredients. With the realization of his dreams, he is now opening Sumiyaki Ishokutei Nagomiya
橋本 淳HASHIMOTO JUN
-
-
Teppan-yaki Kokoro
鉄板焼 心
- Meriken Park, Hyogo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
-
![]()
木下 学KINOSHITA MANABU
The Chef's Recommendations -
Toward the world of cuisine in longing for the cool of those teppanyaki chefs he saw overseas
Originally studying at a hotel hospitality vocational school, he was propelled toward chefhood after being awed by the stylish cool of the teppanyaki chefs he saw when studying overseas as a student in Australia. He joined New Otani Kobe Harborland in 1995 and worked as head chef at Teppanyaki Rokko. In 2008, he moved on to be head chef at La Suite Kobe Harborland's Teppanyaki Kokoro. He holds the Japanese Teppanyaki Association (JTA)'s first-grade Certification of Proficiency as well as the Vegetable Sommelier Association's Junior Vegetable Sommelier Certification.
木下 学KINOSHITA MANABU
-
-
Shunsai Izakaya Furuichi Tsubogin
旬彩居酒屋 古市 つぼ銀
- Ise, Mie
- Izakaya (Japanese tavern),Taverns / Duck / Sashimi (raw fish)/Seafood / Suppon (soft-shelled turtle)
-
![]()
伊藤 剛ITO TSUYOSHI
-
His dream is to open an izakaya of his own one day
He was born in Mie Prefecture on September 1st, 1984. He started working at restaurants in his teens, and gained experience as the manager of bars in Tokyo and Tohoku. In 2012, he returned to his hometown, Ise City, to become the chef of Shunsai Izakaya Furuichi Tsubogin. Making use of his experiences working in restaurants where sake played a central role, he is particular about serving high quality food which goes well with his carefully chosen sake. He devotes himself to his work every day so as to satisfy his customers.
伊藤 剛ITO TSUYOSHI
-
-
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
-
-
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
-
-
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
-
-
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
-
-
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
-
-
VIN
VIN
- Akasaka, Fukuoka
- General,Western / French / Italian / Wine
-
![]()
伴 隼人BAN HAYATO
The Chef's Recommendations -
I want to be able to provide highquality food at reasonable prices.
Born in 1982 in Fukuoka. The part time job he had as a student was in a restaurant and from there he grew to love cooking. He trained for many years at the renowned French restaurants Restaurant Hiramatsu and La Rochelle Fukuoka. In 2012, he opened VIN. Using the skills he cultivated at famous restaurants, he is able to offer authentic dishes at reasonable prices.
伴 隼人BAN HAYATO
-
-
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
-
-
Dining Bar Hiro
ダイニングバー ひろ
- Shimbashi/Shiodome, Tokyo
- Dining Bar,Dining bar / General / French / Italian
-
![]()
伊藤 広文ITO HIROBUMI
-
Our belief is in seeking out the finest ingredients and creating the perfect recipe.
He was born in 1966, in Tokyo's Shinbashi district. His motive to start this career was "because I love to eat, and I want to eat delicious foods." After training in various restaurants in Tokyo, he opened Dining Bar Hiro in 2005. Most of all, he enjoys the customers' joy when he takes each day's delicious ingredients and prepares them in the way his guests desire. At this restaurant, we have taken many photographs of our specialities, expressing the sense of skill on each plate.
伊藤 広文ITO HIROBUMI
-
-
Kyoshoku Fuji-ya
京色 Fuji屋
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / Kyoto Cuisine / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
-
![]()
藤原 崇史FUJIWARA TAKASHI
-
The parttime job that he had at an izakaya when he was a high school student inspired him to become a chef.
The reason why he decided to get a part-time job in an izakaya (Japanese pub restaurant) was that he wanted to eat the free food. It may not have been the most romantic reason, but this is what led to his career in the restaurant business. Through his part-time job he learned how much fun cooking was, and decided to attend catering college. At college he met fellow students who would play an important part in shaping his future career. After graduating, he spent time working in three different Japanese restaurants. After working for ten years, he and his friends from college opened "Jounetsu Shokusai Kyoshoku". Later, in 2014, they opened "Kyoshoku Fujiya".
藤原 崇史FUJIWARA TAKASHI
-
-
Lounge & Bar Grand Bleu
ラウンジ＆バー グラン・ブルー
- Ito/Shimoda, Shizuoka
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Cake
-
![]()
鎌田 雅之KAMADA MASAYUKI
-
Inspired by the TV show "Food Heaven" to become a chef
Born in 1960. After studying under Masaru Kamikakimoto at "Alain Chapel", he worked as chef and then assistant head chef for the Huisten Bosch Hotels. In 2008 he was hired as the head chef for the "Hotel La Suite Kobe - Harborland" and was promoted to his current post as assistant general manager in 2009.
鎌田 雅之KAMADA MASAYUKI
-
-
Fujimura
藤むら
- Fukushima Station, Fukushima
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Kamameshi (rice cooked in an iron pot) / Local Sake
-
![]()
矢吹 光央YABUKI MITSUO
-
Our chef wanted to understand the complex flavors of sake
Born in 1978 in Fukushima Prefecture. He works as chef at the restaurant Kamameshi Fujimura, run by his father. Three years ago he and his wife acquired formal certification as sake tasting experts, and they've been visiting sake breweries ever since, selecting the most delicious offerings for tasting at their restaurant.
矢吹 光央YABUKI MITSUO
-
