1441 - 1460 of 1802 chefs
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Toriyoshi Naka-Meguro Branch
鳥よし 中目黒分店
- Nakameguro, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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猪股 善人Yoshito Inomata
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Experience in Paris became the turning point. A head chef mastered all about [Yakitori] but still continues quest.
Mr. Yoshito Inomata was born in 1950 in Nagasaki prefecture. After training at various yakitori (chicken skewer) restaurants in Tokyo, including a renowned one in Roppongi, he went to France at the age of 20, and accumulated experience at a yakitori restaurant in Paris. From the age of 33, he actively worked while going back and forth between Japan and France. After returning to Japan, he opened [Toriyoshi Naka-Meguro] in 1992. [Toriyoshi Ginza branch], which opened in 2004, has become one of [the three main yakitori restaurants in Tokyo]. In 2018, he opened [Toriyoshi Naka-Meguro Branch]. Currently he operates 7 branches in Tokyo, including different business-style restaurants.
猪股 善人Yoshito Inomata
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Pontochotakara
先斗町多から
- Kiyamachi/Pontocho, Kyoto
- Kaiseki (course menu),Japanese / Fugu (blowfish) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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瀧井 研哉KENYA TAKII
The Chef's Recommendations -
Fourth-generation cook in a long-established restaurant, this chef picked up the torch of a traditional taste, now over 120 years old.
Born in Kyoto in 1975. The culinary arts played a very important part in the environment he grew up in, and He was familiarized with cooking from a very early age. He'd initially embarked on a different path, and yet couldn't quite accept that this long culinary tradition passed on through so many generations would simply end with him… And this daunting thought eventually led him to become a cook himself. Kyoto cuisine has many aficionados, it is acclaimed for the respectful way fresh ingredients are prepared, to craft simple dishes that bring out the best of their natural taste. He is currently the fourth generation chef of the Pontocho-takara, preserving the traditional flavors of a long-established landmark.
瀧井 研哉KENYA TAKII
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Sumibi Yakiniku Tsurugyu
炭火焼肉 蔓牛
- Kamihonmachi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Wine
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藤原 広斗FUJIWARA HIROTO
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He was impressed by the top-class yakiniku restaurant that his brother-in-law took him to when he was a high school student
Hiroto Fujiwara was born in Osaka in 1969. The meat that he ate at the top-class yakiniku restaurant that his brother-in-law took him to was so much nicer than anything that he had tasted before, that he was deeply moved by it. The desire to open a yakiniku restaurant and spread this joy to even more people led him down the path towards becoming a chef. After graduating from high school, he trained for 14 years at Kainantei in Uehonmachi, Osaka. After that, he deepened his understanding of meat at many yakiniku restaurants, before opening Sumibi Yakiniku Tsurugyu.
藤原 広斗FUJIWARA HIROTO
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COCOLO - Teppanyaki & Wine
鉄板焼とワイン COCOLO
- Fukushima/Noda, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes) / General
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丸山 卓MARUYAMA TAKASHI
The Chef's Recommendations -
Making use of his experience working in a range of different genres, he opened a restaurant where he could express himself
He entered the culinary world at the age of 21 at a French restaurant in Kitashinchi, going on to gain experience in many different types of establishments: cafes, Italian restaurants, dining bars, bars, and teppanyaki restaurants. He learned management skills at major restaurant chains like Balnibarbi and Zetton, before opening his own restaurant, COCOLO.
丸山 卓MARUYAMA TAKASHI
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Nagomi Ryori Morishima
和味料理もりしま
- Shuri, Okinawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Okinawa Cuisine
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盛島 英太Eita Morishima
The Chef's Recommendations -
He brings the authentic Osaka fare he learned from actual Kansai restaurants back home to Okinawa
Born in Okinawa in 1974, Iron Chef Rokusaburo Michiba inspired him to become a chef himself. He first started training in Okinawa, but he wanted to further improve his skills, so he turned to work at the famous upscale restaurant Kigawa Asai in the Kansai region. After working there for 13 years, he returned home to Okinawa and further polished his skills at pubs and French hotel restaurants. Gaining a deeper understanding of communication and ingredients, he opened Nagomi Ryori Morishima in his hometown of Shuri.
盛島 英太Eita Morishima
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Nizakana Sashimi Shunsai Uminoshiki
煮魚・刺身・旬菜 海乃四季
- Susukino, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Shochu
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鈴木 克彦SUZUKI KATSUHIKO
The Chef's Recommendations -
Experience gained in restaurants all across Japan fuels his passionate exploration of local gastronomy!
He was born in Hokkaido, in 1968. After graduating from his local high school, he started working in Japanese restaurants all across the country, gaining real-life experience while developing a keen interest in local gastronomy. In 2009, he became the head chef of the Nizakana Sashimi Shunsai Uminoshiki. He visits the market everyday, putting his long experience to use in selecting and purchasing the best ingredients available, making no compromise on quality. He is renown for his boiled fish dishes, and for always bringing the best out of the ingredients he uses.
鈴木 克彦SUZUKI KATSUHIKO
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Kitazuien
北瑞苑
- Kita-Shinchi, Osaka
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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愛宕 亮二ATAGO RYOJI
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Keeping to tradition while not neglecting to bring in new elements
Born in 1978 in Moriguchi, Osaka prefecture, he came naturally into chefhood, growing up watching his father manage a sushi restaurant. After three years of experience in a hotel kitchen, he came to "Kitazuien", where he has been for 13 years. Rising to the position of head chef two years ago, he keeps to tradition while bringing in little by little new vegetables and elements of western cuisine, all to accomodate to his customers' desires.
愛宕 亮二ATAGO RYOJI
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Chisana Kura Dareyame
小さな蔵 だれやめ
- Kinshicho/Sumiyoshi, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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福永 健太Kenta Fukunaga
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He started down the path to becoming a chef by discovering the potential of the world of the culinary arts
He studied economics day and night as a student, and studied business management during his time abroad. When he returned to Japan, he developed an interest in the world of cooking, and officially started down the path of becoming a chef. After an experience as the manager and head chef of a restaurant in Tokyo, he struck out on his own. He now exercises his skills at "Chisanakura Dareyame". Using his previous background in business management, he has created a place where anyone can feel comfortable while enjoying their food and drinks. His restaurant gets plenty of repeat customers.
福永 健太Kenta Fukunaga
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Ampuku Ikebukuro
あんぷく 池袋店
- Ikebukuro West Exit, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Udon (noodles) / Curry Udon (noodles)
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安江 勇治YASUE YUJI
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Our young chef studied under master creative Japanese chef Rokusaburo Michiba to master the art of culinary harmony
As the son of the owner of Western-style restaurant Ampuku, our chef has been accustomed to working in the kitchen since a young age. He got his start as a chef at the age of 19, working for a restaurant that served course banquets in Gifu, before refining his skills at places like Poisson Rokusaburo in Akasaka, Tokyo. During these studies he took part in founding the creative Japanese restaurant NINJA in New York, famed for elegant and captivating dishes. After returning to Japan he decided to follow in his father's footsteps and found his own eatery: Ampuku, serving original udon dishes.
安江 勇治YASUE YUJI
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Sumibi Shichirin Yakiniku Akazakura
炭火七輪焼肉 糸桜
- Kobe/Shinkaichi, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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岸田 好純KISHIDA YOSHIZUMI
The Chef's Recommendations -
Born into an established shop that sold "Kobe beef" and raised by a mother who was a food expert.
While taking over Oi Nikuten, his family's established butcher shop that was founded in 1871, he also manages Itozakura, a yakiniku (grilled meat) restaurant. With his mother being a food expert, he learned how to expertly discern meat and fat quality. His motto is "cut the meat only after seeing the customer's face."
岸田 好純KISHIDA YOSHIZUMI
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Hang Dong
韓灯 ハンドゥン
- Tsukishima, Tokyo
- Korean,Other Asian / Yakiniku (grilled meat) / Korean / Makgeolli
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金 英徳KIMU YONDOKU
The Chef's Recommendations -
Taught by his mother, his flavours are based on home cooking from his childhood.
Brought up with his mothers Korean style cooking, Korean cuisine forms the base of his flavor. In his 20s he did cooking training for 2 years. Afterwards he returned back to Kyushu, where he help out at his mothers restaurant. Nine years ago he moved with his mother to Tokyo, where they both now reside.
金 英徳KIMU YONDOKU
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Verdemar
ベルデマール
- Yomitan/Chatan, Okinawa
- French,Italian/French / French
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具志堅 日出夫GUSHIKEN HIDEO
The Chef's Recommendations -
Dedicated to French cuisine for 30 years, he pursues not only delicious flavours, but also his guests' utter satisfaction
Born in Okinawa in 1959, he was 21 when he made up his mind to become a chef. Fortunately for him, at the same time there was a boom in resort hotels in Okinawa. He studied French cuisine, aspiring to become the face of a famous hotel restaurant. At last he succeeded, becoming the chief chef at the opening of the Hotel Nikko Alivila, where he still works to this day. Not only does he continue to work on his culinary skills, but he also pours effort into making sure his guests are satisfied, as he continues to guide the restaurant to ever greater levels of achievement.
具志堅 日出夫GUSHIKEN HIDEO
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Ryotei Kishokaku
料亭 亀松閣
- Yamagata, Yamagata
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine
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笹原 智美SASAHARA TOMOMI
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incorporating new experiments, preserve the traditon of a shop of long standing
I was born in 1957. With my birth, the 4th generation for a restaurant of long standing had arrived. When I was 15, my father passed away and I became strongly conscious of my duty to carry on the family business. During my student years, I joined Japan International Cooperation Agency Volunteers, and gaining wide experience and knowledge. After graduating from college, I studied Kyo-Kaiseki (Kyoto-style cooking) for 4 years in "Hyoutei," in Kyoto. Now, blending Kyo-Kaiseki and local ingredients and the cuisine of Yamagata, I mix tradition with creativity.
笹原 智美SASAHARA TOMOMI
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NIRVANA New York
ニルヴァーナ ニューヨーク
- Roppongi, Tokyo
- Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry
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杉山 幸誠SUGIYAMA KOSEI
The Chef's Recommendations -
Putting various food experiences to use, sets his sights on a continuously evolving cuisine
Born in Tokyo, 1974. While training at [Grand Bleu] in Roppongi famous for Californian cuisine, he met a chef and was influenced to change his path to French cuisine. Afterwards, working at cafes and Japanese restaurants, as well as experiencing food abroad, by fate he was welcomed into [NIRVANA New York] restaurant. Their concept of "constant culinary evolution" matched that of the chef who had experienced various cuisine genres. He is still devoted to pursuing Indian cuisine, but always thinking outside of the box.
杉山 幸誠SUGIYAMA KOSEI
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Chiso Yamatoya
馳走やまとや
- Hakata Station, Fukuoka
- Creative,Sosaku (creative) / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
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島子 裕朗SHIMAGO HIROAKI
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Enjoyed meeting and connecting with customers since working parttime
Born in Fukuoka in 1981. When he was still a student working in a Japanese restaurant, entertaining and chatting merrily with drinking customers, he starting to think about about making it into his future. While working at various Japanese teppanyaki (grill) restaurants and izakaya (Japanese-style pubs), he came to work at Chiso Yamatoya as a chef four years ago. Currently he works as both a chef and manager.
島子 裕朗SHIMAGO HIROAKI
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Ginza Asami
銀座 あさみ
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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浅見 健二ASAMI KENJI
The Chef's Recommendations -
Being faithful to the fundamentals, a chef highly trained in Japanese cuisine
Genji Asami is a native of Tokyo City. Having a father who ran a fruit and vegetable business, he embarked on the path to becoming a chef because he liked to cook. After graduating from the culinary academy, Kagakuen, he trained at Buan, a Kyo-ryori (special style of Japanese cuisine) restaurant in Kudanshita, as well as several other establishments. When he was 38, he was hired at Kyoaji Tennouzuairu-ten, located in Shinbashi. After that, he set off on his own and opened Ginza Asami in 2000, which he continues to cook to the present day.
浅見 健二ASAMI KENJI
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Hakata Hotaru Azabujuban
博多ほたる 麻布十番店
- Azabu-Juban, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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斉藤 俊輔SAITO SHUNSUKE
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His mother's smiling face ignited a spark in him.
When he was in the second grade, he made a cake with his elder sister and let his mother try it. Her delighted expression and praise for the delicious cake gave rise to his feelings of wanting to bring joy to other people besides his mother. Hence, he decided to become a chef when he was in the fourth grade.
斉藤 俊輔SAITO SHUNSUKE
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Celadon
セラドン
- Sasazuka, Tokyo
- Thai/Vietnamese,Other Asian / Thai / Thai Curry / Imported Beer
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マナ アモンラッタプーンMANA AMONRATTAPUN
The Chef's Recommendations -
The true essence of service refined in Thailand - broad smiles that brighten up your day in Japan
He was born in the province of Tak in Thailand in 1966. He worked as a hotelier for the Oriental Hotel Group in Thailand, and was engaged in the service industry in roles such as tour guides. After coming to Japan in 1997, he trained at a Thai dining restaurant in the city center of Tokyo, and was in charge of the front of house. He possesses a cheerful spirit with an unfaltering smile, and was put in charge of the dining area of "Celadon" ever since it opened in 2000.
マナ アモンラッタプーンMANA AMONRATTAPUN
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Japanese Restaurant SEIZAN
日本料理 晴山
- Tamachi/Mita, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes)
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山本 晴彦Haruhiko Yamamoto
The Chef's Recommendations -
We pride ourselves on our dashi, the foundation of Japanese cuisine
Born on September 5th, 1979 in Ashikaga City, Tochigi prefecture. Seeing how his cooking made his parents happy, he realized the gentle appeal of food, and decided to become a chef. After graduating from Ecole Tsuji Tokyo, he moved to Gifu prefecture to study under one of the school's special lecturers, Seiji Takada, and work at his restaurant "Takada Yassho". At the young age of 25 he became the manager of another branch of Yassho, and at 31 opened his own restaurant in Tokyo, called Seizan, and has been working there since.
山本 晴彦Haruhiko Yamamoto
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Nishi Azabu Bancho
西麻布 晩鶏
- Nishi-Azabu, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken
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荻田 直紀OGITA NAOKI
The Chef's Recommendations -
In desire of the betterment of yakitori, the grilled chicken dish of the people of Japan
Coming from Kagawa, his family managed a restaurant and cookery was present nearby from his childhood onward. So it's only natural he came to love food and chose to work at a restaurant for his university part-time job. After graduation, he engaged in training at Japanese-style and Japanese traditional restaurants, realizing his long-sought independence after his experience at a yakitori (grilled chicken) shop. Yakitori has the potential to be a dish of national ranking; he wants to take this food of the people and elevate it even further through the addition of flavor, hospitality, and accommodation to his customers.
荻田 直紀OGITA NAOKI
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