1621 - 1640 of 1816 chefs
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Trattoria Baffo
トラットリア バッフォ
- Ginza, Tokyo
- Italian,Italian/French / Italian
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黒川 俊男KUROKAWA TOSHIO
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A Ginza-based Italian food evangelist who casually delights his customer's hearts and palates.
After graduating high school, he was employed at a western-style restaurant. During his six years working there, he learned the fundamentals of cooking. After working at several restaurants, he was hired at the upscale Italian establishment, Trattoria Baffo, in Aoyama. During those eight years of work, he studied abroad in places such as Rome and Verona in order to learn the authentic taste and culture of Italy. In 2002, he opened Tratorria Baffo. Regarding Tsukiji's ingredients as "his ground", he continues to provide distinctive Italian cooking in the Ginza.
黒川 俊男KUROKAWA TOSHIO
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Kokera
こけら
- Shimokitazawa, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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渡邊 兼二朗WATANABE KENJIRO
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I had a fascination with the hospitality industry and I always hoped to have my own place!
My first job working in the hospitality industry was at an izakaya. While I was working there, I became very interested in the industry and I began to think about starting up my own place. From that time on, all of my attention went into learning how to cook. The izakaya that I worked at focused mainly on seafood based cuisine, which meant that I gained a lot of knowledge and tricks about cooking with fish. People say that my knowledge of fish is on a different level to others.
渡邊 兼二朗WATANABE KENJIRO
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Obanzai Sengyo Hachiya
おばんざい鮮魚鉢屋
- Meito-ku/Fujigaoka, Aichi
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Local Japanese Cuisine / Kyoto Cuisine
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富永 将TOMINAGA MASARU
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I'm so happy when people enjoy and say my home cooked food is delicious.
Born on February the 13th, 1985 in Aichi Prefecture. He trained and gained experience by working in Japanese bars, sushi restaurants, and other restaurants as well. In 2008, he began working at the fresh fish restaurant, "Obanzai Sengyo Hachiya", since their opening. He still works there now.
富永 将TOMINAGA MASARU
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Chinese Restaurant Chanchan
中国酒菜 暢暢
- Kishiwada/Izumi/Izumisano/Sennan, Osaka
- Chinese,Chinese / Shokoshu (Chinese Shaoxing wine) / Yum Cha/Dim Sum / General
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井上 靖久INOUE YASUHISA
The Chef's Recommendations -
Enjoy authentic, hotel-grade Chinese food at this street side venue.
Born on March 25, 1960, in Kyoto Prefecture. Influenced by parents, who were both true gastronomes, he developed a keen interest in cooking, especially Chinese food, from a very early age. In 1980, he began what would become a 7 year training at restaurant Dunhuang in Yamaguchi Prefecture. He was also deeply impressed by the passionate approach of Chef Kazuo Uchida, his senior at the Hotel New Otani in Osaka (currently serving as chef at the ANA Hotel in Kyoto), which further deepened his commitment to the culinary arts. His downtown restaurant's creed is to make luxury hotel-grade Chinese cuisine easily accessible to all.
井上 靖久INOUE YASUHISA
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Private Room Dining - HAKOYA - Sakae branch
個室ダイニング 箱屋 栄店
- Sakae, Aichi
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)
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五十嵐 亨IGARASHI SUSUMU
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A chef who not only ensures a great taste, but also creates a gorgeously looking plate
Born September 21, 1973 in Ichinomiya, Aichi. After graduating from university, he worked at a hotel. Using his experience while he was a student working part-time in the food industry, he switched careers to work in the world of cuisine. He is involved in a variety of genres of Japanese cuisine, such as Japanese gastronomy, creative cookery, and izakaya bar foods. In 2011, he worked at Hanaya Horizo. He's oarticularly proud of his detail oriented prep work and gorgeous presentation.
五十嵐 亨IGARASHI SUSUMU
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Dozeu Iidaya
どぜう飯田屋
- Asakusa, Tokyo
- Japanese,Japanese / Dojo (loaches)
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北川 孝Takashi Kitagawa
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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
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Chiso Kakuta
馳走かく田
- Yachiyo/Sakura/Yotsukaido, Chiba
- Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)
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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
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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
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池上 忠明IKEGAMI TADAAKI
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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
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Kitajimatei
北島亭
- Yotsuya, Tokyo
- French,Italian/French / French
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北島 素幸KITAJIMA MOTOYUKI
The Chef's Recommendations -
With his career spanning nearly half a century, his role in developing French cuisine in Japan has been pivotal
He was born in 1951 in Fukuoka prefecture. He started his culinary career when he was 18, after entering "Royal" in Fukuoka. He was deeply impressed by the dessert buffets at "Regence" in Roppongi, which were still rare at that time, and he also trained as a patisserie. He went to France in 1977, and studied for five years at restaurants such as "Troisgros", and "Georges Blanc", being impressed once again by the culture of French cuisine that he experienced in the country itself. After returning to Japan, he held successive posts as a chef in "De Roanne" in Kyobashi, and "Pantagruel" in Akasaka. He opened "Kitajimatei" in 1990.
北島 素幸KITAJIMA MOTOYUKI
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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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Sapporo Modern Restaurant Erimotei
札幌モダンレストラン えりも亭
- Sapporo Station, Hokkaido
- Japanese,Japanese / Sousaku Sushi (creative sushi) / General / Sashimi (raw fish)/Seafood
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尾崎 貴幸OZAKI TAKAYUKI
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Inadvertently became interested in cooking
Doing part-time work gave impetus for Mr. Takayuki Ozaki to embark on a path to becoming a chef. He started out with serving customers and worked his way up to be a chef. Working at Erimo-tei enables him to gain experience in many genres of food. This impetus that occurred at the right timing still fascinates him and spurs him on to continue down his path as a chef.
尾崎 貴幸OZAKI TAKAYUKI
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Queen Alice
クイーン・アリス
- Minatomirai, Kanagawa
- French,Italian/French / French / General
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田面山 博憲TAMOYAMA HIRONORI
The Chef's Recommendations -
The chef who protects the Queen Alice flavor.
Born in Kawasaki. After graduating high school, he trained at Kawasaki Nikko Hotel for 7 years before starting work at Queen Alice Ginza. After that, he worked at Queen Alice Reception Hall and then in 1999 he started at Queen Alice Yokohama Bay Hotel Tokyu, where he works now.
田面山 博憲TAMOYAMA HIRONORI
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Kushi Agemono Shun's Ginza
串あげもの 旬s 銀座店
- Ginza, Tokyo
- Japanese Sosaku (creative),Japanese / General / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine)
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和田 隆WADA TAKASHI
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Enjoy "Kushiage" (fried skewers), have fun with the chef, and understand its depth.
After graduating from culinary school, he hoped to become a patissier, so he began working at a French restaurant through an introduction from the school. Following that an acquaintance introduced me to a steakhouse. Ultimately, he wound up working at several different restaurants. When he turned 30, he began thinking about the chef he wanted to become. He started at a kushiage (fried skewers) restaurant. It was his first time interacting with customers at a counter. As a chef, there was nothing better than directly seeing a customer's reaction. 15 years has since passed and he has continued working as a kushiage chef.
和田 隆WADA TAKASHI
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Fudozaka Kikuchi
不動坂 菊地
- Sannomiya, Hyogo
- Japanese,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)
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菊地KIKUCHI
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Since he was a child, he was interested in food and he chose this path.
The chef was interested in making dishes with a variety of ingredients. After a while, he became able to cook on his own, and naturally started to think about working as a chef.
菊地KIKUCHI
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Yakiniku Korean Dining Youngdong South Entrance
韓食菜炎 ヨンドン南口店
- Enoshima/Kugenuma, Kanagawa
- Korean,Other Asian / Yakiniku (grilled meat) / Korean / Horumon (offal meat)
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菅原 進SUGAWARA SUSUMU
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Enjoy the hospitality of a young head chef devoted to yakiniku (grilled meat) since his student days
I was born in 1981 in Kanagawa Prefecture. While at the university, I worked at a Korean barbecue restaurant and gained a lot of experience. In 2010 began displaying my talents at "Korean Royal Cuisine Yondon" and then in 2014 became head chef at its sister restaurant, "Korean Saien Yondon Minamiguchi Branch" in 2014.
菅原 進SUGAWARA SUSUMU
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Gyutan Sumiyaki Rikyu East Entrance
牛たん炭焼利久 東口分店
- Sendai Station East Exit, Miyagi
- Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General
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佐々木竹美SASAKITAKEMI
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Making a career out of his favorite dish
Having always had a passion for food, he entered the world of cooking in order to delight customers with delicious food. He is a veteran cook who's been working at Rikyu for 15 years. Charcoal-grilled beef tongue is a simple yet profound dish. Every day he focuses all his attention on broiling the meat just right to provide his customers with the best, exquisite taste.
佐々木竹美SASAKITAKEMI
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RISTORANTE Misato
RISTORANTE美郷
- Shichijo/Tambaguchi, Kyoto
- Italian,Italian/French / Italian / Pasta / Wine
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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
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Yakiniku no Ryuen
焼肉の龍園
- Kokura, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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岩井田 隼也IWAIDA TOSHIYA
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A chef with a passion for serving delicious meat
Born in Kagoshima prefecture on July 19, 1982, this chef has a passion for serving the ultimate delicious meat prepared seared, rare, or roasted on one side. He spends his days at Yakiniku no Ryuen honing his cooking skills.
岩井田 隼也IWAIDA TOSHIYA
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Chinese Restaurant Shoentei
中華飯店 鐘園亭
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Chinese,Chinese / General / Gyoza (dumplings) / Chahan (fried rice)
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権藤 弘GONDO HIROSHI
The Chef's Recommendations -
Impressed by the food he ate at a restaurant when he was in elementary school
Born in Kansai in 1972. He was impressed by the Chinese food he ate in elementary school at the restaurant ATAKA. When he graduated high school he decided to enter the world of Chinese cuisine that he so loved. He has since trained at Shoentei.
権藤 弘GONDO HIROSHI
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Jiman ha Shizen Tori Ryori Kawadaya
自慢は自然。鶏料理 川田屋
- Matsubara/Fujiidera/Kawachinagano, Osaka
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Nabe (hot pot)
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武居 信仁TAKEI NOBUHITO
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Offers up big portions made with top quality ingredients.
He was born March 8th, 1972, in Osaka Prefecture. Wanting to become a cook, after finishing high school, he began apprenticing at Tori Ryori after a friend introduced him. After that, he continued working at the same restaurant as a cook. Tondabayashi, Osaka is a place blessed with tranquil nature; a place where people go to get directly-sourced, fresh ingredients to create delicious meals.
武居 信仁TAKEI NOBUHITO
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