1581 - 1600 of 1809 chefs
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El Pulpo
El Pulpo
- Kagurazaka, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / Wine
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坂田 慎吾SAKATA SHINGO
The Chef's Recommendations -
Going forward along his dream culinary path in a truly lively bar, coupled with fresh fish
He was born in Kumamoto prefecture in 1982. He loved cooking since he was young, and has had experience working as a part-timer at a small local restaurant in high school and an izakaya (Japanese-style bar) in college. After that, he went down the path of an office worker for a time without forgetting his culinary dream, and went to Tokyo when he was 24. He found employment at companies operating French and Italian restaurants in Yokohama, and studied diligently for about six years at two restaurants. He entered "El Pulpo" in 2011. Although this is his first time at a Spanish bar, his eyes have been opened to the joy that running a bar provides as well. As the chef now, he handles delicious, fresh fish daily.
坂田 慎吾SAKATA SHINGO
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Sushi Sakana Hideto
鮨 酒菜 秀人
- Numazu, Shizuoka
- Japanese,Japanese / General / Sushi / Sashimi (raw fish)/Seafood
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岩崎 多加志IWASAKI TAKASHI
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Always obsessive about fish.
Seafood direct from the Port of Heda, Numazu. Every morning we head to Numazu port to buy our stock. Normally the fishermen bring in their afternoon catch to the Port of Heda to put out at market the next day. But we go directly to buy our fish so by that evening we can serve it in our restaurant. Our customers get to experience a freshness they would normally not be able to do.
岩崎 多加志IWASAKI TAKASHI
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Char-Grill Yakitori Mamecho Tsurumai branch
炭火やきとり 豆鳥 鶴舞店
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Chicken / Nagoya Cochin (chicken)
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林 英樹HAYASHI HIDEKI
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Attracted to restaurant management since he was a child
Born July 24th, 1970, in Aichi Prefecture. He has loved to cook since he was a child, and every time he went out to eat at a restaurant he was fascinated by the ambiance, and wound up wanting to own his own establishment when he grew up. After graduating from high school he attended the Osaka Abeno Tsuji School of Culinary Arts, where he trained to become a traditional chef. He then built up experience at a variety of restaurants before opening Mamecho.
林 英樹HAYASHI HIDEKI
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Gyutan Sumiyaki Rikyu Izumi Main Store
牛たん炭焼利久 泉本店
- Izumi-Chuo, Miyagi
- Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine
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川村武宏KAWAMURATAKEHIRO
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I want to make lots of people happy with my food
From the start I liked walking around sampling food from different restaurants. I wanted to make people happy with my own cooking, so I entered the culinary world. After working as a chef for 15 years, I came to Rikyu.
川村武宏KAWAMURATAKEHIRO
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Bardigo
BARDIGO（バルディゴ）
- Hatchobori, Tokyo
- Dining Bar,Dining bar / Italian / Pasta / Pizza
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岩瀬 健志Takeshi Iwase
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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
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Sushi Ko
すし耕
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Sushi / Donburi (rice bowl) / Local Sake
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竹山 耕司TAKEYAMA KOJI
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Delicious sushi made using local ingredients from Otaru.
He is originally from Otaru. He became interested in cooking while working at a hotel restaurant specializing in Buddhist-style cuisine. Above all else, from a young age he felt a connection to the ingredients of Otaru and wanted to make good use of them by becoming a sushi chef. He gained experience training at sushi restaurants in Sapporo and Otaru. In 2001, he opened Sushiko in his hometown, where he works today.
竹山 耕司TAKEYAMA KOJI
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Tsukishima Spanish Club
月島スペインクラブ
- Tsukishima, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / European / Wine
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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
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Spaghetti House Chef Meiekinishi
スパゲッティハウス シェフ 名駅西店
- Nagoya Station, Aichi
- Pasta/Pizza,Italian/French / General
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木戸 由紀夫KIDO YUKIO
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A professional whose signature dish is "Ankake (thick sauce) Spaghetti".
After working for the Toyohashi restaurant "Ciao" for five years he opened his own place. He left the establishment he ran for 27 years to his son, and opened "Spaghetti House Chef Meiekinishi" nine years ago. He is a chef of the ankake (a thick, starchy kudzu sauce) spaghetti school of cuisine.
木戸 由紀夫KIDO YUKIO
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Ricos KITCHEN
Ricos KITCHEN（リコス・キッチン）
- Ebisu, Tokyo
- Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / French / Italian
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夏目 治樹NATSUME HARUKI
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He draws out the deliciousness of his ingredients using culinary techniques from Italian to French, and sometimes even Japanese
Born in 1970, in Tokyo. When he was in elementary school his parents took him to a yakiniku (grilled meat) restaurant, where he was so moved by the stylish and delicious world of cuisine that he aspired to become a chef himself. After graduating from culinary school he went to work for the Hilton Hotel. He worked in a variety of kitchens for four years, then went to work for restaurants specializing in Italian cuisine. Then he became a chef at Tim's NY in Ebisu. He met our owner around then, and in 2000 in opened Ricos Kitchen with him, where he works still.
夏目 治樹NATSUME HARUKI
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Chef's
シェフス（CHEF'S）
- Shinjuku-Gyoen, Tokyo
- Shanghai,Chinese / General / Shanghai / Wine
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南 俊郎MINAMI TOSHIRO
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Inspired by the flavor of "Chef's", a young talent asked to be taught
Minami was born in Tokushima Prefecture in 1983. After graduating from university, he studied Chinese cuisine at Tsuji Culinary Institute. Afterwards, he apprenticed at "Kuushin", a famous restaurant in Osaka . At the age of 26, attracted by its simple yet delicious food, he began working at Chef's. At the time it was called "Renge", and he gained experience under the restaurant's owner Eishun Nishioka. After two years he became the restaurant's head chef. While holding on to the traditional flavors of this famous establishment, he continues to strive in earnest to discover new flavors.
南 俊郎MINAMI TOSHIRO
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Pizzeria Austro
Pizzeria Austro
- Imabari, Ehime
- Italian,Italian/French / Italian / Neapolitan Pizza / Wine
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佐野 大介SANO DAISUKE
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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
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Bistro Le Nougat
ビストロ ヌガ
- Ginza, Tokyo
- French,Italian/French / French / Wine
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梅津Mr. Umetsu
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His father's cuisine was the starting point of his own
He was born in Yokohama, Kanagawa prefecture. Inspired by his father who was a chef, it was natural for him to become a chef. He improved his culinary skills at a French restaurant in Tokyo and a restaurant in Yokohama. After that, he left for France to acquire knowledge in authentic French cuisine. Currently, he is playing an active role as the chef of Bistro Le Nougat.
梅津Mr. Umetsu
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Wine & Cheese Marriage
ワイン＆チーズ マリアージュ
- Fukushima Station, Fukushima
- Wine Bar,Bars (pubs) / Wine / Cocktail / General
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伊藤 勝仁ITO KATSUHITO
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Striving to be the impetus for popularizing wine and cheese.
Katsuhito Ito was born in Shimogo Town, Minamiaizu District, Fukushima Prefecture, on April 1st, 1977. He has been chair of the Fukushima section of the Japan Sommelier Association since 2009, and became a senior sommelier at age 28. After working at resort hotels and city hotels in Fukushima Prefecture, he became independent in 2010. Ito began a wine class in 2013, and he currently strives to create a space that would be an impetus for popularizing wine and cheese. He also serves as an examiner for the certification exam for sommelier and restaurant service specialists.
伊藤 勝仁ITO KATSUHITO
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Katsu Shimokitazawa
克ッ 下北沢
- Shimokitazawa, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Umeshu (plum wine)
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金澤 和輝KANAZAWA KAZUTERU
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A pure and simple Izakaya! Nothing pleases us more than making our customers happy.
Since graduating from university, I've spent all my time working in various izakaya Japanese bars. This one's my tenth! Unlike other jobs, I love how you can see the customers' genuine reactions. I try my best everyday to prepare whatever dish the customer wants, even if it's not on the menu.
金澤 和輝KANAZAWA KAZUTERU
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Tante Grazie
Tante Grazie（タンテグラッツィエ）
- Ikebukuro West Exit, Tokyo
- Italian,Italian/French / Italian / Pizza / Wine
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簾内 成良MISUCHI NARUYOSHI
The Chef's Recommendations -
With a desire to let everyone know the magnificence of Italian cuisine
Born in Tokyo, 1968. Dut to his love of pasta, he worked toward becoming an Italian chef after graduating culinary school. After training at Tokyo's [Ristorante Carmine], he traveled to South Italy. He further improved his skills at Sicilia's famous [Ristorante Unico], and was appointed as chef at [Tante Grazie] after returning to Japan. He explains that he gets hints of inspiration for his creations by communicating with his customers.
簾内 成良MISUCHI NARUYOSHI
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Momoya Kamimaezu
もも屋 上前津店
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Japanese,Japanese / General / Yakitori (grilled chicken skewers)
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永井 大介NAGAI DAISUKE
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We aim for a cozy restaurant that you will feel comfortable strolling into.
Daisuke was born on August 23rd, 1976 in Toyama Prefecture. During his college days, he worked part time at the original Momoya, and that was his impetus for entering the culinary world. At first, he was working in an industry unrelated to food and drink, but his feeling of delight at cooking and serving customers was so strong that he decided to become a chef. After gaining experience at various Japanese style restaurants, he opened Momoya Kamimaezu. Presently, he is paying special attention to timing the serving of his specialty skewers just right, and he displays his abilities while greeting customers with an easy-going, inviting atmosphere.
永井 大介NAGAI DAISUKE
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India Restaurant Tirupati
インドめし ティルパティ
- Teramachi/Arimatsu, Ishikawa
- Indian,Other Asian / Curry / Indian Curry / Indian
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モハン クマール タパMOHAN KUMARU
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He makes use of local ingredients from Ishikawa and hopes to demonstrate the great taste of Indian food.
Born on March 7th, 1966, in Bangalore, India, he loved making food from a young age. After thinking, "I want everyone to eat good food", at the age of 16 he started on the path to a career in cooking. For 15 years he worked at one of India's top hotels, then built up four years of experience working in a restaurant in Japan. In 2000, in the home prefecture of his wife, Ishikawa, he opened Indian Restaurant Tirupati. He offers real Indian food, making enthusiastic use of ingredients from Ishikawa, with its incredibly rich natural areas.
モハン クマール タパMOHAN KUMARU
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Hinaizidori-Yakitori Maekawa
比内地鶏 maekawa
- Ginza, Tokyo
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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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
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Kisetsu Ryori Sakura
季節料理 さくら
- Akashi, Hyogo
- Izakaya (Japanese tavern),Taverns / General / Tempura (battered, fried seafood and vegetables) / Nabe (hot pot)
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飯田 健二IIDA KENJI
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Serious about his cooking, he was born to be a chef
This chef was born on January 30th, 1972 in Hyogo Prefecture. Originally, he simply had an affinity for service, and wound up heading down the path to becoming a chef. He worked at various pubs and restaurants all over, and gradually came to realize the importance of making meals. Then he grew to find joy in delighting people with his cooking, and got serious about it as a career. When Kitsetsu Ryori Sakura opened in 2013, he took the opportunity to apply here, and he works here still.
飯田 健二IIDA KENJI
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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
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高橋 昭宏SATOYUICHI
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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
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