1501 - 1520 of 1843 chefs
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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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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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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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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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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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Kushikatsu Chisen
串喝 知仙
- Roppongi, Tokyo
- Kaiseki (course menu),Japanese / General / Kushiage (deep-fried skewers) / Kaiseki (tea-ceremony dishes)
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猪狩 博之IGARI HIROYUKI
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Our chef is particular about his ingredients, and he's captured the hearts of his longtime regulars
Born January 27th, 1955, in Ibaraki Prefecture. As the youngest child of four siblings, he naturally found himself in the kitchen in the place of his harried parents. After graduating from high school he went to work for a hotel in Atami and Japanese food restaurants in Tokyo. In 1975, when Chisen was first founded, he knew the owner so he helped him start the business. A few years later the owner invited him to come to work for him officially. By 1985 he had worked his way to becoming our head chef. He heads to Tsukiji Fish Market each day to select his fresh, seasonal ingredients by hand.
猪狩 博之IGARI HIROYUKI
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En
縁
- Kyotogosho/Nishijin, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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鈴木 健夫SUZUKI TAKEI
The Chef's Recommendations -
Wanting to learn the basics of cooking from the one of the best restaurants in Kyoto, he did his training at Hyotei.
Born in Kyoto in 1949, he set his heart on cooking from age 18. He went to Hyotei thinking "If I want to learn, I'll learn from the best." Until 27, he spent almost 10 years there learning the fundamentals, afterwards moving between famed restaurants in Kyoto and Okayama. At 38, he returned to Kyoto and opened his own place, Midori. He vaulted to fame with his interpretation of traditional Japanese food using non-traditional ingredients like game meat and foie gras. Afterwards, in 2008 he moved to his current location in front of the Kyoto Imperial Palace, where he serves his cuisine in a small and cozy 7-seat space.
鈴木 健夫SUZUKI TAKEI
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Shodai
初代
- Otaru/Yoichi/Shakotan, Hokkaido
- Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)
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高杉 和生TAKASUGI KAZUO
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Every day, our chefs continue to preserve our founder's unmistakeable flavor.
He was born in Hokkaido in 1980. Marrying young gave him the opportunity to be invited to enter the culinary world by the owner, who was a former acquaintance. Ever since, he has earnestly followed the ramen (Chinese noodle soup) tradition and strived to maintain the founder's unique taste. At the same time, he has also experimented with new flavors.
高杉 和生TAKASUGI KAZUO
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Tempura Kurokawa
てんぷら黒川
- Tsukiji, Tokyo
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl)
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黒川 丈士KUROKAWA TAKESHI
The Chef's Recommendations -
He learned evrything about tempura from three masters.
He was born in Yokohama, Kanagawa in 1958. After graduating from high school, he joined "Issinkai", established in 1905 and the only organisation introducing Japanese cuisine and specializing in tempura (battered and deep-fried food), and went around to various famous restaurants. After his 10 years of apprenticeship, he joined a group to start up a tempura restaurant in an old ANA hotel. He handled the culinary responsibilities at that same shop for 10 years. Through a connection after that, he opened his own restaurant "Tempura Kurokawa" at Tsukiji, leading to the present.
黒川 丈士KUROKAWA TAKESHI
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Sushi Iwase
すし岩瀬
- Nishi-Shinjuku, Tokyo
- Sushi,Japanese / General / Sushi
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岩瀬 健治IWASE KENJI
The Chef's Recommendations -
Trained at "Sushi Sho" affiliated restaurants
Born in Kanagawa Prefecture. Having been an office worker first, he started out late at the age of 21. But fate allowed him to begin training at a restaurant affiliated with Sushi Sho. After working at Nishi-Azabu's Sushi Sho Masa, Aoyama's Sushi Ko (now in Omotesando), and Shinjuku's Takumi Tatsuhiro he went out on his own in September of 2012.
岩瀬 健治IWASE KENJI
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Sushi Kyu
鮨九
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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小野寺 晃彦ONODERA AKIHIKO
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With care, smiles and gratitude as our motto, our chef prepares food to meet the customers' needs.
Born in Sapporo on January 11th, 1975. After graduating from middle school, our chef began learning his craft at a variety of sushi restaurants. With this knowledge, he opened this store in July 2013. Paying close attention to a variety of his customers' needs, from age, to gender, to whether or not they drink alcohol, he prepares sushi, paying close attention to factors such as the size of the sushi and the amount of wasabi to use. Our master chef has spent a quarter of a century with sushi.
小野寺 晃彦ONODERA AKIHIKO
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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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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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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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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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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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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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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 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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Tonkatsu Yachiyo
とんかつ八千代
- Toyosu, Tokyo
- Japanese,Japanese / General / Tonkatsu (fried pork cutlet)
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石塚 英明ISHIZUKA HIDEAKI
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His lifework is maintaining and developing the restaurant's recipes that has been handed down for a long time.
He was born in Tokyo in 1944. His father ran a casual restaurant in Nihonbashi, and he set his sights on becoming a chef ever since he was little, as he says, "In the past, taking over the family business was a given, so I never thought about any other paths." At the age of 20, he firstly trained at a Japanese restaurant. After thoroughly learning the basics of Japanese cuisine and how to pick fresh fish from the market, he joined "Tonkatsu Yachiyo", where his father handled the kitchen. Until now, for nearly 50 years since that day, he has been wholeheartedly studying about how to fry the best ingredients into delicious dishes.
石塚 英明ISHIZUKA HIDEAKI
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