1481 - 1500 of 1802 chefs
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Edo Soba Teuchidokoro Asada
江戸蕎麦手打處あさだ
- Asakusabashi, Tokyo
- Soba (noodles),Japanese / General / Duck / Soba (noodles)
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粕谷 育功KASUYA YASUNORI
The Chef's Recommendations -
A classic restaurant run by an eighthgeneration soba artist who creates stylish cuisine out of buckwheat.
From Tokyo. He is the eighth generation to manage the family soba (buckwheat noodles) restaurant. He intended to continue the family business after graduating from university, but decided to study Japanese cuisine beyond soba noodles at Ginza's Rokusantei in order to bring the restaurant into a new age. Afterward, he worked concurrently at both a Japanese culinary inn in Atami and a catering fish market, studying the fundamentals of Japanese cuisine and fish wholesaling. He studied at the sushi shop Aoyagi in Tokyo and handmade soba restaurants-then returned to take over Asada, where he remains today.
粕谷 育功KASUYA YASUNORI
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Sushi Dai
寿司大
- Harumi, Tokyo
- Sushi,Japanese / Sushi
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漆原 訓URUSHIBARA SATOSHI
The Chef's Recommendations -
Used to work at a Japanese restaurant. His honest and friendly characteristic is suitable for being a sushi chef.
He was born in Tokyo in 1972. After graduating from high school, he started his career as a Japanese chef at a Japanese restaurants in Kyoto. After working at three different Japanese restaurants in Kyoto in total, he also refined his skills at Hotel New Otani Osaka. When his father opened the sushi restaurant "Sushidai", it provided him with the motivation to become a sushi chef. After working at the lowest rungs of the restaurant for seven years, he now stands behind the counter as the restaurant manager. Managing a Tokyo-style sushi restaurant while creating a relaxed atmosphere with his uninhibited conversations with customers over the counter is his innate gift. Together with the taste of the food, this makes "Sushidai" an extremely popular restaurant.
漆原 訓URUSHIBARA SATOSHI
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Sazenka
茶禅華
- Hiroo, Tokyo
- Chinese,Chinese / General
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川田 智也Tomoya Kawada
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He would like to express the wealth of Japan using Chinese techniques
He was born in 1982 in Tochigi. Ever since he can remember, he liked Sichuan cuisine such as tantanmen, mapo tofu and bon bon chicken, and he wrote "I will become a professional chef" in the yearbook of his kindergarten. He started working part-time at [Azabu Choko] in 2000 and became a full-time staff in 2002. He polished his skills for 10 years there. Then he started working for [Nihonryori RyuGin] to learn techniques to make the most out of Japanese ingredients. He participated setting up the Taiwan branch [Shoun RyuGin] as well. After coming back to Japan, he opened [Sazenka] in February 2017 after a preparatory period.
川田 智也Tomoya Kawada
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AU GAMIN DE TOKIO
AU GAMIN DE TOKIO
- Ebisu, Tokyo
- French,Italian/French / Teppanyaki (iron griddle grilling) / French / Wine
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木下 威征KINOSHITA TAKEMASA
The Chef's Recommendations -
With a base in French cuisine, this chef makes creative dishes that show off his own individuality.
Born in 1972. Graduates top of the class from Tsuji Culinary Institute and goes to France to study. There he works at a three-star restaurant and upon returning to Japan, he works at a hotel in Ikebukuro and enters AUX BACCHANALES. After 5 years of apprenticeship, he opens Mauresque with his partner. Later in 2008, he independently opens AU GAMIN DE TOKIO. Now he owns and runs 3 shops.
木下 威征KINOSHITA TAKEMASA
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Nishiazabu Sushi Shin
西麻布 鮨 真
- Nishi-Azabu, Tokyo
- Sushi,Japanese / General / Sushi
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鈴木 真太郎SUZUKI SHINTARO
The Chef's Recommendations -
I love sushi so much that I simply had to make it my career. I am constantly striving to improve my skills as a sushi chef.
Originally from Tokyo, he has been making sushi ever since he finished high school. After training at a sushi restaurant in Setagaya, he honed his skills and experience at two other restaurants. Then in 2003, he independently opened his own place, Sushi Shin. He moved to the current location 2 years ago.
鈴木 真太郎SUZUKI SHINTARO
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Gyoza no Terui
餃子の照井
- Fukushima City, Fukushima
- Gyoza (dumplings),Chinese / Teppanyaki (iron griddle grilling) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen)
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佐藤 吉則SATO YOSHINORI
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Here we deliver the heart and flavour of "Terui" that has been passed down from the previous generation.
He was born in 1949 and is from Hiroshima. After the war, his mother and father opened up a Japanese restaurant. Afterwards, his father tried to recreate the Chinese dumplings (gyoza) he had during his time in the army. After trial and error, they started a restaurant specializing in gyoza that his son continues to this day. With each carefully-crafted gyoza, they deliver the heart and flavour of the previous generation.
佐藤 吉則SATO YOSHINORI
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Sukiyaki Kappo Yoshizawa
すき焼 割烹 吉澤
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak
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光森 博基MITSUMORI HIROKI
The Chef's Recommendations -
Starting from his grandfather, he is a 3rd generation chef.
I was influenced by my father and grandfather, who were chefs, and I acquired a taste for fine food at a young age. This dyed-in-the-wool chef refined his skills and his taste at the luxurious restaurants in Akasaka, as well as private company clubs, turning his interest into a career.
光森 博基MITSUMORI HIROKI
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Okonomiyaki Kiji Shinagawa
お好み焼 きじ 品川店
- Shinagawa, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Beer
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中川 恵理NAKAGAWA ERI
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After came back to Japan, he was impressed with the depth of "Okonomiyaki" that is specialty of his home town.
He was born in Neyagawa, Osaka in 1982. He decided to become a chef after he came back to Japan from a working holiday in New Zealand. His mentor at the place he used to work part-time suggested, "Why don't you open a restaurant in Tokyo?" and he joined the restaurant "Okonomiyaki Kiji Marunouchi" as he felt like having a look around Tokyo for a while. At the same restaurant, he was impressed how deep and interesting making okonomiyaki (Japanese-style pancake) was, as he always thought of it only "Osakan home cooking", and devoted himself to okonomiyaki. He become the restaurant manager of "Okonomiyaki Kiji Shinagawa" when it opened in 2010.
中川 恵理NAKAGAWA ERI
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HOSHINOYA Tokyo Dining
星のや東京 ダイニング
- Otemachi, Tokyo
- French,Italian/French / French
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浜田 統之Noriyuki Hamada
The Chef's Recommendations -
Chef Hamada spreads'Nippon Cuisine' using his French techniques with Japanese natural ingredients.
He was born in 1975 in Tottori Prefecture. He started learning his Italian cooking skills from the age of 18, then entered the world of French cuisine at the age of 24. In 2005, he was the youngest to ever win first place at the Bocuse d'Or International Gastronomic Competition in Japan. In 2007, he became the executive chef at [Hotel Bleston Court] in Karuizawa. In 2013, as the first Japanese chef ever at the finals, he won 3rd place at the Bocuse d'Or Internationl Gastronomic Competition in France. Since July 2016, he has been working as the executive chef at the current [HOSHINOYA Tokyo].
浜田 統之Noriyuki Hamada
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Teruzushi
照寿司
- Kitakyushu City, Fukuoka
- Sushi,Japanese / Sushi
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渡邉 貴義Takayoshi Watanabe
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He has transformed an ordinary old sushi shop in the town into a high-end one, popular among overseas guests.
He was born in 1977 in Fukuoka prefecture. He wanted to be a French chef when he was very young but entered the field of Japanese cuisine after graduating from a university. After three years of training, he joined [Teruzushi] run by his father to work as a sales staff, then became a chef of which they were shorthanded. In 2013, he became the third generation of [Teruzushi] and started its innovation. He upgraded the seafood quality and raised the prices. The restaurant became in a slump at first, but he did not change his beliefs and kept using the highest-grade ingredients, which has transformed this ordinary town sushi shop with more than 50 years of history, into a famous sushi restaurant even among guests from overseas.
渡邉 貴義Takayoshi Watanabe
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Ginza Uchiyama
銀座 うち山
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Wine
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内山 英仁UCHIYAMA HIDEHITO
The Chef's Recommendations -
Having been attracted to profound cooking techniques and the appeal of cooking, he took the path to becoming a chef
He was born in Kanagawa on December 19th, 1969. Following graduation from a cooking college, he devoted himself in training at a Japanese restaurant "Kissho Hibiya" for five years. After that, his hard work continued at a variety of Japanese restaurants. He studied under Chef Kenji Asami when "Ginza Asami" new opened to improve his skills even more. In 2002, he opened his own restaurant, "Ginza Uchiyama." He provides his own creative dishes based on Kaiseki (tea-ceremony dishes), and has consecutively received stars in the Michelin Guide since 2008.
内山 英仁UCHIYAMA HIDEHITO
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Sushi Zen Main Store
すし善 本店
- Maruyama Park, Hokkaido
- Sushi,Japanese / Sushi / Crab / Sashimi (raw fish)/Seafood
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大金 有三OGANE YUZO
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He decided to become a chef the first time he tried sushi, and now he strives to move people with his meals as profoundly as he was.
He was born in 1958 in Hokkaido. When he was in elementary school his father took him to a sushi shop, where he was deeply moved: "I never knew anything in the whole world could taste that good!". From that experience he endeavored to become a chef in the years following. He trained at four different sushi restaurants in Tokyo before coming to work for us at "Sushi Zen." His wish is for as many people as possible to experience the delicious, wonderful flavor of sushi, while spending their valuable time enjoying satisfying and exceptional service.
大金 有三OGANE YUZO
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Aji Fukushima
味ふくしま
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sake
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辻 義勝TSUJI YOSHIKATSU
The Chef's Recommendations -
From a youth who enjoyed preparing fish to a chef who never fails to engage with his ingredients.
Born in 1982 in Fukuoka, he loved fishing as a child and learned to prepare the fish he caught himself. This was his first taste of the joys of cooking. Graduating from high school, he learned the fundamentals after joining Kani Honke in Nagoya. At 21, he entered the famed Kyoto cuisine restaurant Oryori Hayashi and studied real Kyoto cuisine over about 7 and a half years. Afterwards, he gained experience making Japanese food in Ponto-cho, earned the recommendation of the proprietress of the tea shop Fukushima, and became the head managing chef at the traditional Japanese restaurant Aji Fukushima in 2013.
辻 義勝TSUJI YOSHIKATSU
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Sushi Kanesaka
鮨かねさか
- Shimbashi/Shiodome, Tokyo
- Sushi,Japanese / General / Sushi
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金坂 真次KANESAKA SHINJI
The Chef's Recommendations -
We are energetic sushi craftsmen, always leading the race.
Born in Chiba prefecture, he single mindedly pursued baseball until graduating high school. After graduating culinary school, he began gaining experience at a local sushi restaurant. After gaining experience at well known stores in places like Ginza, he set up independently at age 28. Now, with 11 years of experience, he has expanded and even set up several branches overseas, and his restaurants have earned 2 stars in the Michelin Guide.
金坂 真次KANESAKA SHINJI
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Aoyama Spain Bar El Vuelo
青山スペインバル エル ヴエロ
- Harajuku/Meiji-Jingumae, Tokyo
- Italian,Italian/French / Steak / Mediterranean
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大竹 功悦OTAKE KOETSU
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Wanting to work in a job where one dish can make someone smile
Born in 1984 in Chiba. He worked to become a chef thinking, "I want to make people smile with the food I cook." After working at Aux Bacchanales and Ginza Candle, he came to Aoyama Spain Bar El Vuelo.
大竹 功悦OTAKE KOETSU
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Ginza Ishizuka
銀座 いしづか
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Sake
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石塚 規ISHIJIKA TADASHI
The Chef's Recommendations -
Growing up watching his father and grandfather, who were both chefs, he naturally decided to enter the world of cooking.
Born March 23, 1976 in Tokyo, he grew up watching his father and grandfather, who were both chefs, and naturally became interested in cooking. Stepping without hesitation into the world of cuisine, he began his training at Kioicho's Fukudaya. He later deepened his knowledge at restaurants like Waketokuyama and Banrekiryukodo, making a heartfelt study of Japanese cuisine and was even reviewed in an international cooking magazine. In his 20th year as a chef, he opened [Ginza Ishizuka], where he can now be found.
石塚 規ISHIJIKA TADASHI
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Korean Imperial-style Restaurant Youngdong
韓国宮廷料理 ヨンドン
- Fujisawa, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Korean / Horumon (offal meat) / Yakiniku (grilled meat)
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遠藤 恵介ENDO KEISUKE
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An eye for freshness, a reputation for culinary excellence.
He was born in Kanagawa Prefecture in 1987. While going to high school, he began work at Korean Imperial-style Restaurant Youngdong. Hard working and studious, he became head chef in his twenties. From eleven years of experience with meat he has earned a peerless reputation for his eye for freshness and devotion to culinary excellence.
遠藤 恵介ENDO KEISUKE
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VIN
VIN
- Akasaka, Fukuoka
- General,Western / French / Italian / Wine
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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
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Wine no Ie Budotei
ワインの家 ぶどう亭
- Shin-Sakae/Higashisakura/Izumi, Aichi
- French,Italian/French / General / French / European
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塚本 将喜TSUKAMOTO MASAKI
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This chef/owner, himself having been captivated by wine, aims to share its beauty.
He was born on December 1956, in Saga Prefecture. Being a fan of wine, he has worked as a sommelier in a French restaurant. Making the most out of his experiences as a sommelier, he opened a "restaurant to offer food that goes with wine". He has a stock of wines, mainly from France, chosen by himself that he can recommend to customers.
塚本 将喜TSUKAMOTO MASAKI
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Dining Bar Hiro
ダイニングバー ひろ
- Shimbashi/Shiodome, Tokyo
- Dining Bar,Dining bar / General / French / Italian
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伊藤 広文ITO HIROBUMI
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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
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