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1501 - 1520 of 1763 chefs

Oyster & Spanish Italian Bar Spiral

オイスター&スパニッシュイタリアンバル スパイラル

  • Dogenzaka/Shinsen, Tokyo
  • Oyster Bar,Dining bar / Italian / General / Seafood

池上 忠明IKEGAMI TADAAKI

Spanish Italian Fusion Cuisine

I thought it was important to learn a trade, so I decided to pursue cooking. As the chef at Spiral, I create Spanish Italian fusion cuisine, and cook dishes using oysters.

池上 忠明IKEGAMI TADAAKI

Otayan

おたやん

  • Kakogawa, Hyogo
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)

敏森 善行TOSHIMORI YOSHIYUKI

Living with Japanese cuisine for 25 years. Good food backed up by experience and sense.

Born in Hyogo prefecture in 1966. When he was a student, he was looking for work and became a chef. That's when he came into contact with the deliciousness and delicacy of Japanese Cuisine. He stayed with it for 25 straight years. He has very strict judgement concerning fish and takes taste very seriously. He is aiming for food that will make the customer happy with its taste and appearance, so he continues to hone his skills day and night.

敏森 善行TOSHIMORI YOSHIYUKI

RISTORANTE Misato

RISTORANTE美郷

  • Shichijo/Tambaguchi, Kyoto
  • Italian,Italian/French / Italian / Pasta / Wine

毛利 亮MORI RYO

The Chef's Recommendations

A chef who is constantly thinking up new menus in which the flavors of the drinks and the food complement each other

Born in 1965 in Oita Prefecture, graduated from Tsuji Japanese Culinary Arts College. After gaining experience in Kyoto and Osaka he went independent, starting his own restaurant in Kyoto. In 2006 fate brought him to "Ristorante Misato", where he shows off his skills daily as the lead chef.

毛利 亮MORI RYO

Jion Shoja

慈恩精舎

  • Okayama, Okayama
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)

草野 潤KUSANO MEGUMU

Kusano brings his experience from a Japanese restaurant in Austria to the table

After achieving his childhood dream of becoming a cook at the family-oriented restaurant "Tenmaya", he moved on to Vienna, where he worked at a Japanese restaurant for six years. After returning to Japan and working at French and sushi restaurants in hotels, he has been putting his skills to use at his own shop for the past six months.

草野 潤KUSANO MEGUMU

Okinose

沖の瀬

  • Sannomiya, Hyogo
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Nabe (hot pot) / General

義村 秀也YOSHIMURA HIDEYA

Having grown up in a fisherman's household, he grew up seeing what truly fresh seafood ingredients were.

Born 1966 in Kagawa Prefecture, Mr. Yoshimura grew up in a fisherman's household regularly lending a helping hand. Soon after graduating high school, he began work at a restaurant owned by a relative. After which, he moved to Kobe where he began work and training at Shusenzanmai Kamone, which specialized in seafood, where he honed his skills. In December of 2009, he opened his own restaurant Okinose.

義村 秀也YOSHIMURA HIDEYA

Restaurant Mona Lisa Ebisu Branch

レストラン モナリザ 恵比寿店

  • Ebisu, Tokyo
  • French,Italian/French / French

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

Daichinro New Store

大珍樓新館

  • Yokohama Motomachi/Yamashita Park, Kanagawa
  • Cantonese,Chinese / General / Cantonese / Yum Cha/Dim Sum

鄭 金華TEI KINKA

Realizing his childhood dream, he stands in the kichen.

He was born in Hong Kong in April 1960. He had admired chefs who displayed brilliant skills at restaurants since he was young, and so he chose to be a cook with the desire to become a chef able to make many people happy. He works hard every day to bridge the gap between Japanese and Chinese food cultures.

鄭 金華TEI KINKA

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

Chiso Kakuta

馳走かく田

  • Yachiyo/Sakura/Yotsukaido, Chiba
  • Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)

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

Sumibi Yakitori Kirishima

炭火焼鳥 霧島 

  • Hoshigaoka/Issha, Aichi
  • Japanese Sosaku (creative),Japanese / Yakitori (grilled chicken skewers) / Chicken / Shochu

花田 夏美HANADA NATSUMI

I entered the food world after a chance encounter with the boss.

Originally, Mr. Ikeda said he enjoyed customer service. While he was doing some other job, he met the boss of "Sumibi Yakitori Kirishima" and became interested in the food world. After that, he was invited by the boss to manage the restuarant together.

花田 夏美HANADA NATSUMI

ICARO Miyamoto

ICAROmiyamoto

  • Nakameguro, Tokyo
  • Italian,Italian/French / Italian / Wine

宮本 義隆MIYAMOTO YOSHITAKA

The Chef's Recommendations

The local flavor and cooking philosophy learned at a small restaurant in northern Italy

He was born in Kanagawa prefecture in 1974. He chose to take on Italian cooking under the influence of his brother, Munetaka, who entered the culinary world before him. He underwent training at a famous restaurant in Tokyo before going to Italy in 1999. He perfected his skills there for seven years, with a focus on the northernmost region of Trentino-Alto Adige. While he was there, he ventured into choosing a small restaurant so as to personally experience life in Italy at the location itself. The skills that he learned there, together with the cooking philosophy prized in the area, also show themselves in "ICARO", which he opened with his brother after returning to Japan.

宮本 義隆MIYAMOTO YOSHITAKA

Gyutan Sumiyaki Rikyu Tagajo

牛たん炭焼利久 多賀城店

  • Matsushima, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

松原義典MATSUBARAYOSHINORI

Unforgettable gyutan (beef tongue) at Rikyu

He is from Miyagi Prefecture, and used to eat gyutan (beef tongue) at Rikyu when he was a student. When he went outside the prefecture for work he tried gyutan at various restaurants, but he never encountered a taste that satisfied him. When he moved back to Sendai he joined Rikyu, where he had always dreamed of working.

松原義典MATSUBARAYOSHINORI

Yakitori House Nonchan

焼鳥ハウスのんちゃん

  • Ginza, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / General

重山 美紀夫SHIGEYAMA MIKIO

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

Kasane

かさね

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese / General / Sake / Shochu

柏田 幸二郎KASHIWADA KOJIRO

The Chef's Recommendations

A chef who layers the flavors of the four seasons and the encounters between people

Kojiro Kashiwada is a native of Miyazaki Prefecture in Kyushu. Because he had a dining hall for a home, he naturally chose the path of the chef. After training at a ryotei (traditional Japanese restaurant) in Osaka that specialized in catering, he worked for five years at Gyozantei in Miyazaki before moving to Tokyo in order to establish the second branch of that restaurant in the Akasaka neighborhood. He worked for about seven years at the Akasaka store before setting out on his own. It has been 16 years since he first opened Kasane.

柏田 幸二郎KASHIWADA KOJIRO

Ocomo

OCOMO

  • Asakusa, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)

安倍 康介ABE KOSUKE

The smiles of his customers inspire him to spend every day trying to make the best possible food on his hot plate.

He was born in Tokyo in 1995. From a young age he was interested in cooking, and when he was a student, he gained experience in the food industry through part-time jobs. This experience led to him setting his heart upon a career within cooking. In 2010, he started work at Asakusa Monja Ocomo. He became interested in working with a hot plate, which allows for a wide range of cooking to be performed. Every day he tries out new ideas as he cooks. He also puts his heart into welcoming his customers to make them happy.

安倍 康介ABE KOSUKE

Pizzeria Austro

Pizzeria Austro

  • Imabari, Ehime
  • Italian,Italian/French / Italian / Neapolitan Pizza / Wine

佐野 大介SANO DAISUKE

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

Kisoji

木曽路

  • Shimbashi/Shiodome, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

大木 哲也OKI TETSUYA

The Chef's Recommendations

Influenced by relatives who ran a sushi shop, he started his career in cooking.

He was born in Chiba Prefecture in 1964. Thanks to his relatives who ran a sushi shop, he has wanted to become a chef ever since he was a child. He started his training at a sushi restaurant in Tokyo when he was 15 and after that, he polished his skills at several other shops. In 1994, he opened up a new shop, "Kisoji", in Shinbashi in Minato Ward in Tokyo Prefecture and ever since then, has been serving only the freshest of ingredients and seasonal fish that are not only healthy, but let you enjoy the delicious flavors of each season.

大木 哲也OKI TETSUYA

Ristorante Hamazaki

リストランテ 濱崎

  • Omotesando/Aoyama, Tokyo
  • Italian,Italian/French / Italian / Seafood / Wine

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

Motsunabe Mizutaki Yonbankan

もつ鍋・水炊き四番館

  • Tenjin, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / Motsu Nabe (offal hot pot) / Mizutaki (chicken hot pot) / Yakiniku (grilled meat)

梅野 富宮子UMENO FUMIKO

A childhood spent watching the backs of mum and dad that naturally lead to following this path.

Having helped out at her family home and restaurant since childhood, the world of food was always close to her. She was taught the joy of participating in a meal by her parents, and it was natural that she should set out to be a chef. At present, as the proprietress-to-be, she helps with the flavors and service of the Motsunabe Mizudaki Yombankan, and with a warm smile and attentiveness, she makes food to delight the taste buds and hearts of the people who visit each day.

梅野 富宮子UMENO FUMIKO

Chinese Restaurant Jukeihanten Yokohama Chukagai Shinkan

重慶飯店横浜中華街新館レストラン

  • Yokohama Motomachi/Yamashita Park, Kanagawa
  • Szechuan,Chinese / Szechuan / Chinese Tea / Tantanmen (tantan ramen)

鈴木 浩太郎SUZUKI KOTARO

A upandcoming chef of both skill and originality, blowing a fresh breeze into tradition

Born in 1975 in Kanazawa, he joined Jukei restaurants as an employee after graduating high school, was head chef at "Jukei Sanro" main branch from 2010 to 2011, and has been head chef of Jukei Yokohama Chinatown Shinkan since 2012. He took the Grand Prix "Bishokusetsu" award in the new menu exhibition at the 5th Bishokusetsu and top prize in the Peking duck category at the 6th Bishokusetsu. He exercises his ambitiousness to create original Chinese fusion dishes, adding new ingredients like "kadaif" to traditional techniques.

鈴木 浩太郎SUZUKI KOTARO

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