1441 - 1460 of 1701 chefs
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Cucina Italiana Todo
Cucina Italiana 東洞
- Kyotogosho/Nishijin, Kyoto
- Italian,Italian/French / Italian / Wine / Pasta
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水谷 健太MIZUTANI KENTA
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The beginning was simple. After that, his efforts have not ceased.
He was born in 1973 in Kyoto. Ever since he was a child, he dreamed of being a chef. He thought that their white coats were smart, and that working as a chef on a cruise liner looked fun. Rather than letting this remain as just a dream, he worked consistently to realize it and to get to where he is today.
水谷 健太MIZUTANI KENTA
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Bar & Lounge Twenty Eight
バー＆ラウンジ トゥエンティエイト
- Shimbashi/Shiodome, Tokyo
- Cafe,Cafe/Sweets / Cake / Cocktail / General
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ホセ・サンチェスHOSE SANCHIESU
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Cuisine to be shared with guests that is the culmination of our chef's life experiences
Our chef was born in Mexico in January, 1967. In 1983 he began working at "Crown Plaza Holiday Inn" in Mexico, after which he went on to work in top hotels in America, Switzerland, Japan, and Egypt. Since 2010 he has been head chef at Conrad Tokyo, where he supervises "Bar and Lounge Twenty-Eight".
ホセ・サンチェスHOSE SANCHIESU
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Hakata Taki Gyoza Ikeda Shoten
博多 炊き餃子 池田商店
- Hirao/Kiyokawa, Fukuoka
- Gyoza (dumplings),Chinese / Shochu / Gyoza (dumplings) / General
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冨永 信一TOMINAGA SHINICHI
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By making sure ingredients change every day, there is always an eye on consistent quality.
Born in 1973, and a native of Fukuoka Prefecture, he had always loved food, but was working at a company unrelated to the culinary world. From there, he decided to change occupations and pursue the path of becoming a chef. Every day he constantly watches changes in conditions and the quality of ingredients to insure a consistent high level of quality, which means he is always studying the textures and flavors of the food he has perfected.
冨永 信一TOMINAGA SHINICHI
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CALA CARMEN
CALA CARMEN
- Nagoya Station, Aichi
- Spanish/Mediterranean,Global/International / General / Spanish / Wine
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カルメンKARUMEN
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Just how it is in Spain. Savor true Spanish cooking.
Born in Barcelona, Spain. Her family runs a restauraunt for over 100 years since her grandfather's generation. Since much of Spanish cooking in Japan is adapted to the Japanese palate, she opened a restaurant to offer the true flavors of Spain. She offers the authentic taste she's been familiar with from an early age. Every year, when she returns to her country, she learns a dish that is trending in Spain. New flavors appear in the menu right away.
カルメンKARUMEN
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Chiso Kakuta
馳走かく田
- Yachiyo/Sakura/Yotsukaido, Chiba
- Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)
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角田 幹男KAKUTA MIKIO
The Chef's Recommendations -
A chef whose spirit is formed on the foundation of strong Japanese cuisine fundamentals interwoven with seasonal delights
After seeing the old style restaurant "Kicho" on TV, he yearned to work at such a place, and enrolled in culinary school. After graduating he got a job at an old style restaurant called Kikumi in Akasaka. After polishing his Japanese cuisine skills at "Kobori" in Akasaka, "Hamaisihi", a fancy restaurant in Ginza, and "Narita View Hotel", he established his own restaurant. He is very picky about the ingredients he uses. He selects organic rice and vegetables from his hometown, and goes to markets to personally pick out the freshest ingredients, allowing customers to experience the full flavor of each season.
角田 幹男KAKUTA MIKIO
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Sushi Ko
すし耕
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Sushi / Donburi (rice bowl) / Local Sake
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竹山 耕司TAKEYAMA KOJI
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Delicious sushi made using local ingredients from Otaru.
He is originally from Otaru. He became interested in cooking while working at a hotel restaurant specializing in Buddhist-style cuisine. Above all else, from a young age he felt a connection to the ingredients of Otaru and wanted to make good use of them by becoming a sushi chef. He gained experience training at sushi restaurants in Sapporo and Otaru. In 2001, he opened Sushiko in his hometown, where he works today.
竹山 耕司TAKEYAMA KOJI
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Yakitori Tori Ryori Toritatsu
焼き鳥・鶏料理・鳥辰
- Shinjuku West Exit/Tochomae, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / General / Kushiyaki (grilled skewers)
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吉川 公一YOSHIKAWA KOICHI
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With food hygiene his top priority, he is a chef who appraises his fresh ingredients
Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."
吉川 公一YOSHIKAWA KOICHI
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Ristorante Hamazaki
リストランテ 濱崎
- Omotesando/Aoyama, Tokyo
- Italian,Italian/French / Italian / Seafood / Wine
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濱崎 龍一HAMASAKI RYUICHI
The Chef's Recommendations -
Enchanted by Italian cuisine that draws out the inherent flavors of the raw ingredients
Originally from Kagoshima Prefecture, he graduated from a culinary school in Osaka before moving to Tokyo. After studying at various restaurants such as Basta Pasta, he went to Italy to learn authentic techniques. After working in Mantua and Florence, and trying more and more of the food in different restaurants, he returned to Japan to work at Ristorante Yamazaki. Afterwards, in 2001, he struck out on his own to open Ristorante Hamazaki.
濱崎 龍一HAMASAKI RYUICHI
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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
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蔡 慶祥SAI KEISHO
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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
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Yakitori House Nonchan
焼鳥ハウスのんちゃん
- Ginza, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / General
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重山 美紀夫SHIGEYAMA MIKIO
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A veteran shop loved by the locals for many years. The unchanged taste of the yakitori goes to show they are particular about good flavor.
There was a time when I walked around and ate at all the yakitori shops in the city, tells Mr. Shigeyama. His love for yakitori lead him to open his "Yakitori House Nonchan" in 1984. You can take the finest quality ingredients for granted, and every skewer is carefully prepared by hand in-house. There is no end to the regulars who make their way in for a taste of Mr. Shigeyama's carefully crafted yakitori.
重山 美紀夫SHIGEYAMA MIKIO
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R&B
R＆B
- Kannai/Bashamichi, Kanagawa
- Izakaya (Japanese tavern),Taverns / Tsukemen (noodles served separately from dip soup) / Shio Ramen (salt-flavored ramen) / Shoyu Ramen (soy sauce ramen)
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菅野 加奈子SUGANO KANAKO
The Chef's Recommendations -
Influenced by my parents who are good cooks, I naturally chose a culinary career.
Both of her parents like cooking. Watching her parents enjoy cooking, she came to think of cooking as a fun activity and naturally aimed to be a cook. After training herself by working at a private restaurant of creative cuisine, she is now using her experienced skills at [R&B.]
菅野 加奈子SUGANO KANAKO
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Ristrante Onesto
リストランテ オネスト
- Yachiyo/Sakura/Yotsukaido, Chiba
- Italian,Italian/French / Italian / Pasta / Wine
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江幡 雄司EBATA YUJI
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Whole-heartedly Never lose sight of the origin when selecting raw materials.
He was born in 1972 in Funabashi City. He loves eating, so he chose the path of making food. He studied at Italian and French restaurants within the city. He worked as the master chef at several restaurants in Chiba, and in 2011, he opened Ristrante Onesto. In accordance with the name of the restaurant, he will select ingredients ‘with full sincerity' and be a chef who doesn't forget his origins. He would like you to think of his restaurant as another dining table. He values the relationship with his customers. As time goes by, he wants to devote himself every day to making progress along the path he have chosen to take.
江幡 雄司EBATA YUJI
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Restaurant Mona Lisa Ebisu Branch
レストラン モナリザ 恵比寿店
- Ebisu, Tokyo
- French,Italian/French / French
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河野 透KAWANO TORU
The Chef's Recommendations -
Our chef values the input of his guests and pursues fashionable, cuttingedge cuisine with the spirit of a true craftsman
Born September 25th, 1957 in Miyazaki Prefecture. After graduating from the Tsuji Culinary Institute in Osaka, he studied at Seiyoken for five years before moving to France. He started at Japanese restaurants before working his way to the Michelin one-star (now three-star) restaurant Guy Savoy in Paris. He then honed his skills at the Swiss restaurant Girardet before returning to Japan. He served as head chef at Restaurant Hiramatsu and chateau restaurant Joel Robuchon for three years before striking out on his own. In 1997 he opened Restaurant Monna Lisa Ebisu.
河野 透KAWANO TORU
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Amimoto
網元
- Matsuyama City, Ehime
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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塩沢 研SHIOZAWA KEN
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I would like a lot of people to taste the deliciousness of Matsuyama's seafood.
He was born in 1971 in Fukuyama city in Hiroshima Prefecture. When he was young, he saw a chef in action and thought he looked cool. Wanting to do the same, he decided to enter the world of cooking. After training in various types of restaurants throughout the country, he tried the fish in Matsuyama and was moved by its deliciousness, which was beyond the imagination. When he opened Amimoto, he became both the restaurant owner and master chef. Every day, he strives to share the deliciousness of the food he was once moved by with a lot of people, and is currently in his 6th year.
塩沢 研SHIOZAWA KEN
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Iemeshi Shushu Yuki
家めし 殊衆 豊輝
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Western Homemade Meal / Shochu
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佐藤 則子SATO NORIKO
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Home cooking for city folk, with a down-to-earth hostess.
She was born in Tokyo in 1970. She was raised by parents who were both gourmands, and in elementary school she was determined to learn cooking. After becoming independent, she began inviting friends to her house to eat her home cooking, and this inspired her to start "Iemeshi Shushu" in 2004, specializing in home-style cooking difficult to come upon for the modern city dweller. Modest and unpretentious, she has earned the trust of the world-weary through her fine cooking.
佐藤 則子SATO NORIKO
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Pizzeria Austro
Pizzeria Austro
- Imabari, Ehime
- Italian,Italian/French / Italian / Neapolitan Pizza / Wine
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佐野 大介SANO DAISUKE
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The influence of his chef father led him down the same path
Our chef Sano was raised looking up to his chef father from the time he was a child. Seeing how delighted people were when they ate his father's food, he thought, "Someday, I want to make people happy like that with my own cooking," which led him down the same path. Afterwards he built up experience at various Italian restaurants, before opening this establishment. His memories of his father's cooking still form the foundation for Sano's own culinary style even now.
佐野 大介SANO DAISUKE
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Spiedino Fuggi
スピエディーノ フッジ
- Odori Park, Hokkaido
- Italian,Italian/French / Italian / Pasta / Wine
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藤田 知宏FUJITA TOMOHIRO
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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
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Gyutan Sumiyaki Rikyu Natori
牛たん炭焼利久 名取店
- Natori/Zao/Shiroishi, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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布田昇丈FUDANORIHIRO
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Creating Smiles with Tasty Food!
Having always had a passion for food, he entered the world of cooking in order to serve people delicious food. He had been a fan of Rikyu's beef tongue, and attracted by the restaurant's appeal he joined the restaurant and is now in charge of the grill. Charcoal-grilled beef tongue is a simple dish, but there is depth to it. He focuses on getting the meat cooked to just the right degree, so that he can have his guests taste the best of it.
布田昇丈FUDANORIHIRO
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Ne Quittez Pas
ヌキテパ
- Gotanda, Tokyo
- French,Italian/French / French
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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
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Kushi Agemono Shun's Ginza
串あげもの 旬s 銀座店
- Ginza, Tokyo
- Japanese Sosaku (creative),Japanese / General / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine)
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和田 隆WADA TAKASHI
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Enjoy "Kushiage" (fried skewers), have fun with the chef, and understand its depth.
After graduating from culinary school, he hoped to become a patissier, so he began working at a French restaurant through an introduction from the school. Following that an acquaintance introduced me to a steakhouse. Ultimately, he wound up working at several different restaurants. When he turned 30, he began thinking about the chef he wanted to become. He started at a kushiage (fried skewers) restaurant. It was his first time interacting with customers at a counter. As a chef, there was nothing better than directly seeing a customer's reaction. 15 years has since passed and he has continued working as a kushiage chef.
和田 隆WADA TAKASHI
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