1521 - 1540 of 1837 chefs
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Nishiazabu Kappo Takumi
西麻布 割烹 たくみ
- Nishi-Azabu, Tokyo
- Kaiseki (course menu),Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (tea-ceremony dishes)
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木村 巧KIMURA TAKUMI
The Chef's Recommendations -
A seasoned cook devoted to Japanese cuisine with a load of training.
After 10 years working on his craft at Osaka's renowned Kagairo, he would later move on to Hotel Hatsuhana and the Hyatt-Regency Tokyo, among others, working as head chef. Then, in 2011, he opened Nishiazabu Kappo Takumi, marking the culmination of his exploits thus far. He still runs the shop today.
木村 巧KIMURA TAKUMI
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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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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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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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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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Ode
Ode
- Hiroo, Tokyo
- French,Italian/French / General / French / Western Sosaku (creative cuisine)
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生井 祐介Yusuke Namai
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Taking an objective look at himself, Mr. Namai makes decisions on what he has to do now.
He was born in 1975 in Tokyo. At first, he wanted to enter the music field, but became fascinated with the cooking field while working at a French restaurant. In 2003, he entered [Restaurant J] which was in Omotesando in those days, then moved to Karuizawa with Chef Masahito Ueki in order to work at [Masaa's], where he learned about ingredients through experience. He succeeded this restaurant and changed the name into [Heureux], then worked there as an executive chef for 3 years. In 2012, he went back to Tokyo and took up the role of executive chef at [CHIC peut-être] in Hacchobori where he went on to earn one star. Then, he went in dependent in March 2017, and opened [Ode] in September of the same year.
生井 祐介Yusuke Namai
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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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BACAR OKINAWA
BACAR OKINAWA（バカール オキナワ）
- Kokusai dori, Okinawa
- Pasta/Pizza,Italian/French / Pizza
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仲村 大輔NAKAMURA DAISUKE
The Chef's Recommendations -
Smitten by the flavors of a famous restaurant, he sent them a letter requesting the chance to work with them
Born in 1977 in Okinawa, the authentic pizza he enjoyed during his time in Italy made a deep impression on him, so he got his start as a pizzaiolo. After returning to Japan, he was smitten by the flavors he encountered at Savoy (now Seirinkan) in Tokyo, so he sent a letter to the owner, Susumu Kakinuma, requesting an apprenticeship. After training for five years, he returned to his home of Okinawa to open BACAR OKINAWA. In addition to his restaurant, he also operates a food truck, introducing the deliciousness of pizza to many.
仲村 大輔NAKAMURA DAISUKE
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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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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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Bijindori
美神鶏
- Ebisu, Tokyo
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)
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小柳 賢一郎KOYANAGI KENICHIRO
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Enjoy dishes waterboiled to perfection, served by a head chef from Kyushu
He was born in 1968 in Nagasaki Prefecture. He was deeply moved by the exceptional food served to him at the Japanese-style restaurant of an acquaintance, which set him on the path to becoming a chef. He polished his skills at a number of restaurants all over Nagasaki and Tokyo, before working at Fried Giblet & Giblet Stew Specialists - Koganeya in 2006. After 10 years of experience, he opened a new store in the franchise, Bijindori and is now the head chef.
小柳 賢一郎KOYANAGI KENICHIRO
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Lounge & Bar Grand Bleu
ラウンジ＆バー グラン・ブルー
- Ito/Shimoda, Shizuoka
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Cake
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鎌田 雅之KAMADA MASAYUKI
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Inspired by the TV show "Food Heaven" to become a chef
Born in 1960. After studying under Masaru Kamikakimoto at "Alain Chapel", he worked as chef and then assistant head chef for the Huisten Bosch Hotels. In 2008 he was hired as the head chef for the "Hotel La Suite Kobe - Harborland" and was promoted to his current post as assistant general manager in 2009.
鎌田 雅之KAMADA MASAYUKI
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Restaurant & Bar Magnolia
Restaurant＆Bar Magnolia
- Hiranuma, Kanagawa
- Italian,Italian/French / Italian / French / Wine
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桑本 倫之KUWAMOTO TOMOYUKI
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Refusing to be tied down by one type of cuisine, we think you'll find the drink pairings at Magnolia superb
Our chef's main training was in Italian cuisine, but he has borrowed a little bit of everything to put together dishes for Magnolia, where we serve meals inspired by cookery from all over the West. His customers' smiles and compliments fuel his passion for the art.
桑本 倫之KUWAMOTO TOMOYUKI
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Gyutan Sumiyaki Rikyu Izumichuo
牛たん炭焼利久 泉中央店
- Izumi-Chuo, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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若生博利WAKOHIROTOSHI
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15 Years Uninterruptedly at Rikyu
He often ate at Rikyu with his family up through his student days. Attracted by the restaurant's appeal, he joined Rikyu with the hope of becoming a chef. Since then he has been polishing his skills uninterruptedly at Rikyu, becoming a true veteran chef.
若生博利WAKOHIROTOSHI
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Wine Izakaya Charbon
ワイン居酒屋シャルボン
- Namikidori/Fukuromachi/Nakamachi, Hiroshima
- Italian,Italian/French / Italian / Wine
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中野 正敏NAKANO MASATOSHI
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A chef who delights his customers with his food, and has them coming back for more.
The sense of joy he received from making people happy with his dishes got him interested in cooking professionally. He then built up experience in catering and French cooking while working at a hotel. Presently, he shows off his culinary skills as a chef at Wine Izakaya Charbon.
中野 正敏NAKANO MASATOSHI
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Rihga Royal Gran Okinawa Dining 19
リーガロイヤルグラン沖縄 Dining 19 (ナインティーン)
- Okinawa Prefectural Office, Okinawa
- General,Western / General
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城間 功Isamu Shiroma
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Helping his mother motivated him to become a chef
He got interested in cooking when he was helping his mother in the kitchen. Since then he had always wanted to be a chef, so he enrolled Ryukyu Culinary Institute to acquire special knowledges. He began to work at an old-established hotel in Okinawa, where he improved his cuilnary skills in western-style banquet dishes. When the hotel group opened a new hotel, he helped them out with his experienced skills, and they still ask him to cover peak periods often. Plenty of other chefs inspired his culinary creativity. The original multi-course chef's choice meals has gained a high reputation. He was appointed as the executive chef of Rihga Royal Gran Okinawa in May 2017.
城間 功Isamu Shiroma
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Yasai Restaurant Saito
野菜レストランさいとう
- Shin-Yokohama, Kanagawa
- French,Italian/French / French / Bread / Wine
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斉藤 良治SAITO YOSHIHARU
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He switched careers from business to culinary arts.
He was born in Yokohama in 1968. He worked for a publishing company for ten years before stress took a great toll on his health and he learned the importance of eating right. From that time onward, at the age of 34, he aspired to become a chef and went to culinary school. After that, he gained experience at the French restaurant Elise Hikari, and in 2005 opened this restaurant as the sole proprietor.
斉藤 良治SAITO YOSHIHARU
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Awabi Japanese Restaurant Nishikiryu
あわび日本料理 錦りゅう
- Nagoya Station, Aichi
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)
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杉戸 滋典SUGITO SHIGENORI
The Chef's Recommendations -
Admiring his grandfather and father, he did not hesitate to embark on the path of a chef
Shigenori Sugito was born on June 21st, 1969, in Nagoya, Aichi. He graduated from Nagoya Bunri University's junior college. His family has run restaurants for generations, and it seemed natural to help his parents ever since he was a child. He did not waver in his choice to succeed the family business, and to become a chef. Since then, he has not looked back, dedicating himself to following the path of a chef.
杉戸 滋典SUGITO SHIGENORI
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Roppakuya KADO
Roppakuya KADO
- Shijo Karasuma/Karasuma Oike, Kyoto
- Izakaya (Japanese tavern),Taverns / General / General / Wine
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山口 将吾YAMAGUCHI SHOGO
The Chef's Recommendations -
After seeing the smiles of people leaving restaurants, he set out to become a chef.
Now, as he is in a position to provide customers with food, he feels it's all worth it when he hears customers exclaiming that the food is delicious.
山口 将吾YAMAGUCHI SHOGO
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CANOVIANO ANNEX
CANOVIANO ANNEX（カノビアーノアネックス）
- Esaka, Osaka
- Italian,Italian/French / Italian / Wine / Black Tea
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石原 太郎ISHIHARA TARO
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His dream to become a chef came true. Now he makes passionate Italian cuisine in a brand new style
He was born in 1979 in Okayama prefecture. He often went out to eat with his parents as a child, and soon he secretly longed to become a chef in the future. That dream come true, when after graduating from the Hattori School of Nutrition at the age of 18, he honed his cooking skills in Tokyo at Italian restaurants and French restaurants in hotels. After that he encountered "Canoviano", and Chef Uetake at our main store in Daikanyama took him under his wing. Still greatly influenced by Chef Uetake, our chef makes every effort to produce many dishes that show the true worth of Italian cooking.
石原 太郎ISHIHARA TARO
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