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1581 - 1600 of 1713 chefs

Bardigo

BARDIGO(バルディゴ)

  • Hatchobori, Tokyo
  • Dining Bar,Dining bar / Italian / Pasta / Pizza

岩瀬 健志Takeshi Iwase

Enchanted by cooking with simple ingredients

After graduating from a vocational school, he trained at various hotels and restaurants before meeting Chef Hidaka of Acqua Pazza, who inspired him to switch to Italian cooking. Three years later, he is now left to himself in the kitchen.

岩瀬 健志Takeshi Iwase

Hakone Sengokubara Chinese Restaurant Taigen

箱根仙石原 中国料理 太原

  • Hakone/Gora, Kanagawa
  • Chinese,Chinese / General / Chinese Sosaku (creative cuisine)

斉藤 誠Makoto Saito

The Chef's Recommendations

A chef who creates a refined flavor by using the knowledge and techniques he has built up over the years.

He was born in Miyagi Prefecture on March 7, 1959. After graduating high school, he learned the basics of Chinese cuisine at a hotel in Sendai City, as well as in a Chinese restaurant in Gifu. Afterwards, he was made the Assistant Head Chef at a rather famous hotel's Chinese restaurant. Intending to set out on his own, he then furthered his craft in Yokohama's Chinatown area and finally in 1989, he opened [Chinese Restaurant Taigen] in Hakone. As a result of feeling a bit cramped there, he reopened the shop in 2000 in Sengokubara. From there, he gained popularity thanks to word of mouth from my regular customers.

斉藤 誠Makoto Saito

Onzoshi Matsurokuya

御曹司 松六家

  • Roppongi, Tokyo
  • Japanese,Japanese / Kaiseki (traditional multi-course meal) / Mizutaki (chicken hot pot)

藤野 真太郎FUJINO SHINTARO

A restaurateur who continually seeks to provide a customer-tailored experience.

Born in Tokyo in 1970, he embraced the dream becoming a chef and opening a restaurant with his father. Upon graduation from a culinary school, he honed his skills at hotels and Japanese restaurants in Tokyo, Chiba, and Kanagawa. He became head chef at Onzoshi Matsurokuya in June of 2012. He strives daily to offer true hospitality by utilizing best-quality ingredients to make food that keeps you coming back for more.

藤野 真太郎FUJINO SHINTARO

Izakaya Shishito

居酒屋ししとう

  • Asahikawa, Hokkaido
  • Izakaya (Japanese tavern),Taverns / General / Chicken / Sashimi (raw fish)/Seafood

加藤 健吾KATOKENGO

Techniques cultivated on Rishiri Island from a younge age. A Japanese chef who is fastidious about "vitality".

With his father cooking at his own shop in Susukino, Chef Kato spent his youth close to the kitchen. He hammered into himself the fundamentals of Japanese cuisine through rigorous training at Kanotei, the culinary ryokan of his father's associate on Rishiri Island. From the knowledge of seafood preparation he gained at that time, even now he's fastidious about the "vitality" of fresh seafood. After ten years of experience on Rishiri, he now exercises his skill in Asashikawa.

加藤 健吾KATOKENGO

Chinese Taiwan Restaurant Misen

中国台湾料理 味仙

  • Chikusa/Imaike/Ikeshita, Aichi
  • Chinese,Chinese / General / Taiwanese

森岡 裕貴MORIOKA YUKI

With steam and speed, this chef offers up Chinese Taiwan cuisine.

I was born in June, 1983 in the city of Hakodate in Hokkaido Prefecture. I was influenced by my father, who ran an Izakaya, and so after I graduated from high school, I decided to learn the ropes of the service industry at a local Japanese-style restaurant. I entered the world of Chinese Taiwan cuisine in 2009 when I started working at Chinese Taiwan Restaurant Misen, thanks to a family connection. I learned by watching Sho, a veteran who showed me how to utilize steam and speed, a style of cooking which is very different from Japanese-style cuisine. It was a period of diligent training for me and I spent my days polishing my skills in the kitchen.

森岡 裕貴MORIOKA YUKI

Aile d'Ange Nagoya

エルダンジュNAGOYA

  • Nagoya Station, Aichi
  • French,Italian/French / French

丹羽 充NIWA MITSURU

Stepped into the world of culinary from an admiration of white chef coats

Born in 1960 in Aichi prefecture. The glamour of French cuisine left a great impression on him and he set his mind on becoming a French chef himself. He polished his skills at numerous noted restaurants, including The Westin Nagoya Castle, Au Bec Fin Ponto-cho branch, Maxim's de Paris Nagoya branch, and Imperial Wing. In 2004, he took the position of executive chef at Aile d'Ange main branch, a role he maintains to the present day.

丹羽 充NIWA MITSURU

Gyutan Sumiyaki Rikyu Tomizawa

牛たん炭焼利久 富沢店

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

高橋 昭宏SATOYUICHI

A part-time job was his chance to enter the restaurant industry, where he had always wanted to work

He wants as many people as possible to taste the deliciousness of gyutan (beef tongue). With this goal in mind, every day he focuses all his attention on grilling the meat to just the right degree. His biggest source of energy is hearing departing customers say that the food was delicious.

高橋 昭宏SATOYUICHI

Tsukishima Spanish Club

月島スペインクラブ

  • Tsukishima, Tokyo
  • Spanish/Mediterranean,Global/International / Spanish / European / Wine

遠藤 裕久ENDO HIROHISA

The Chef's Recommendations

A veteran chef who is particular about how to heat all the iingredients meat, fish and vegetables

Born in 1967, in Tokyo. He chose to become a professional cook because he likes to see faces delighted by delicious food. Since 1987, he has been engaged in cooking French cuisine in the main dining room of various hotels within Tokyo. In 2005, he went independent and opened Chez Hiro in Nezu. In 2008, he turned to Spanish cuisine and joined Spain Club Co. After serving as head chef of Kioi-cho Spain Bar and Shimokitazawa Spain Bar, he took over as head chef of Tsukishima Spain Club in 2010.

遠藤 裕久ENDO HIROHISA

Pub&Cafe kanayama80's

Pub&Cafe kanayama80's

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Dining Bar,Dining bar / Mexican/Central American / Pasta / General

井下 真澄ISHITA MASUMI

Our chef enjoys being engaged with his cooking, and is delighted whenever you tell him "this is delicious"

Born in September 1985 in Gifu Prefecture. He started out cooking as a part-time job, and how great he felt when his customers told him they loved his food led him down the path to becoming a chef. After two and a half years of experience working at Western-style restaurant and two and a half at an Italian restaurant, he came to work for us. He works hard every day to make this a lively and happening place to make as many people happy as he can.

井下 真澄ISHITA MASUMI

Shimagohan Kokoro Hokkori Okinawa Meshi

島ごはん こころほっこり沖縄めし

  • Nishi-Kasai/Kasai, Tokyo
  • Izakaya (Japanese tavern),Taverns / Okinawa Cuisine / General / General

東 尚亮AZUMA NAOAKI

A chef fascinated by Okinawan people, culture, and cuisine

He started work in a compeletely different industry, but came to have a vague longing for Okinawa. This love for Okinawa drove him to join an Okinawan restaurant. Surrounded by Okinawan staff, he learned everything including culture and language from the basics. Currently, he is the chef at Shimagohan Kokoro Hokkori Okinawa Meshi, and brings "true attraction of Okinawa and reliable Okinawan taste" to customers carefully. Among his many dreams, he says, the dream that is closest to coming true is "to open a second store."

東 尚亮AZUMA NAOAKI

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

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

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

大竹 功悦OTAKE KOETSU

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

Cotton Fields

COTTON FIELDS

  • Nakasu, Fukuoka
  • Beer Gardens/Halls,Taverns / Imported Beer / Beer / General

諸岡 昭二MOROKA SHOJI

Our chef's former occupation as an automotive engineer allowed him to transition brilliantly into a culinary architect who lets nothing go to waste.

He had originally worked as an engineer for the automobile industry, but after the Oil Crisis he switched careers to become a chef - a longtime passion. He ran his own food cart while attending culinary school, serving dark beer, which was quite rare at the time. He opened this establishment, "COTTON FIELDS", in 1980. He takes special care in selecting ingredients, and his motto is not to let a single part go to waste, with a special talent for bringing out the unique flavor of each component. He's most famous for his excellent spare ribs, garnished with a secret sauce he invented back in his food cart days.

諸岡 昭二MOROKA SHOJI

Dozeu Iidaya

どぜう飯田屋

  • Asakusa, Tokyo
  • Japanese,Japanese / Dojo (loaches)

北川 孝Takashi Kitagawa

After 40 years at Dojo Iidaya, he knows everything there is to know about dojo (pond loaches)

Born in Miyagi prefecture in 1951, he went to Tokyo to find a job that was different from that of everyone else. He became an apprentice at Dojo Iidaya after learning that it was a restaurant that served dojo (pond loaches), something he rarely ate back home. He has worked and studied the foundations of cooking for over 40 solid years at Dojo Iidaya, and now that he is the head chef, he supports the kitchen with his discerning taste buds, as well as techniques backed by his experience.

北川 孝Takashi Kitagawa

Cantonese En Ken Takase

カントニーズ 燕 ケン タカセ

  • Marunouchi, Tokyo
  • Chinese,Chinese / Cantonese / Chinese Sosaku (creative cuisine) / Wine

高瀬 健一TAKASE KENICHI

The Chef's Recommendations

Our chef adds a stylish presentation to Hong Kong-style Cantonese cuisine

Our chef was born in May 1965 and is a native of Miyagi Prefecture's Sendai City. His interest in cooking started around the age of 20. On a visit to Hong Kong at the age of 24, the flavors of the authentic dishes he experienced there impressed him so profoundly that afterwards he sought out Hong Kong-style Cantonese cuisine. He moved to Tokyo at 29 and, after training mainly at hotel restaurants, including the Tokyo and Maihama Sheraton Hotels, he participated in the opening of the Mandarin Oriental Hotel Tokyo. Three years later, he achieved his first one-star Michelin rating and, after another four years, he opened Cantonese "Tsubame" KEN TAKASE.

高瀬 健一TAKASE KENICHI

Sakedokoro Yamane

酒処 やまね

  • Nishi-Azabu, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu

山根 健次YAMANE KENJI

The Chef's Recommendations

A veteran who welcomes his customers with his warm personality and dishes made from the freshest ingredients

Born in Tottori prefecture in 1958, he decided to pursue a career as chef of Japanese cuisine as he admired the protagonist of a TV show. After graduating cooking school, he trained at a luxury Japanese restaurant in Osaka for 2 years. Moving to Tokyo, he diligently studied at the Japanese restaurant Tsukushi for 2 years. After this, he worked for 15 years at a Japanese restaurant that would become a step towards his present one. He took the opportunity to take over the business when his master retired, opening Sakedokoro Yamane in 1991 and continuing to the present day.

山根 健次YAMANE KENJI

Yagiya

屋宜家

  • Nanjo, Okinawa
  • Soba (noodles),Japanese / Okinawa Cuisine

玉城 利也TAMASHIRO TOSHIYA

The Chef's Recommendations

His own love of Okinawan soba motivated him to pursue the perfect dish

Born in Okinawa in 1985, our chef was raised on Okinawan soba and his love for it is unmatched. His fascination with the dish grew as he went from restaurant to restaurant, observing differences in flavor, until at last he decided to become a chef himself. Of particular importance to him is the balance of bonito and pork in flavoring the dashi broth. His aim is a taste that is refreshing, yet never boring, and he devotes himself wholeheartedly to that pursuit to this day.

玉城 利也TAMASHIRO TOSHIYA

Hinaizidori-Yakitori Maekawa

比内地鶏 maekawa

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

前川 治MAEKAWA OSAMU

The Chef's Recommendations

Since deeply enjoying chicken as a child, he headed straight on the path to being a chef.

A chef with strong roots, his father worked as head chef of Tokyo Kaikan and cooked chicken roasts on his days off. Because of his enjoyment of chicken, he set out to be a yakitori (chicken skewer) chef from the age of 19. Since leaving home he spent 20 years leading his siblings at the famous "Kushi Ginza," before opening "Hinaizidori-Yakitori Maekawa" in 2011. Since then he has only used Hyuga Dori and Nagoya Kochin chicken from the best hand-rearing farms in the country. He continues to search for new ways to use the best ingredients.

前川 治MAEKAWA OSAMU

BREAK TIME

BREAK TIME

  • Kichijoji, Tokyo
  • Cafe,Cafe/Sweets / General / Others / Bread

山田 亨YAMADA TORU

Was a boy who loved breadThis is my dream job.

I have been hooked on bread since I was young. I wanted to bake my own bread since my teen years. After graduating, I trained in making breads and cakes for 10 years and held a manager position for 20 years, then finally my childhood dream of having my own shop came true. I opened a restaurant specializing in pies in February, 2014 in Kichijoji.

山田 亨YAMADA TORU

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