1741 - 1760 of 1816 chefs
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Ginza Wakuta
銀座 和久多
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / Kyoto Cuisine / Kaiseki (traditional multi-course meal) / Kaiseki (tea-ceremony dishes)
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亀山 昌和Masakazu Kameyama
The Chef's Recommendations -
The chef expresses the sense of the season through his cuisine.
After training at small Japanese restaurants which are ideal to learn the fundamentals of Japanese cuisine, he accumulated further experiences at restaurants in Osaka and Kyoto to learn about the gourmet food of the Kansai area. After improving his cooking skills at Chiso Sottaku in Ginza, Tokyo, he became the master chef at Ginza Wakuta in July 2003, where he later became the owner until now. Currently he is creating dishes respecting the original tastes of the ingredients and the sense of the season.
亀山 昌和Masakazu Kameyama
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Oryori Shunso
お料理 春草
- Sangenjaya, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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今井良和Yoshikazu Imai
The Chef's Recommendations -
Japanese cuisine - the more you know, the deeper you find it. He researches daily in search of its quintessence.
He was born in Chiba prefecture in 1972. He entered the culinary world when he was 19, and polished his skills at places such as an old, well-established inn at Hakone, and luxurious, traditional Japanese restaurants in Tokyo. After that, he devoted himself wholeheartedly to Japanese cuisine and put 20 years of experience under his belt before setting out on his own. When he was younger, he thought, "Knife skills are like sports. I will become proficient according to how much effort I spend practicing them," but he says that as he gained more experience, he hit upon a new realization of the profundity of Japanese cuisine. Now, the driving force behind Mr. Imai's dishes is precisely his humble approach, as he says, "Even now, I'm learning new things every day."
今井良和Yoshikazu Imai
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Japanese Restaurant Kodama
日本料理 児玉
- Hatchobori/Noboricho/Hakushima, Hiroshima
- Japanese,Japanese / General
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児玉 一幸KODAMA KAZUYUKI
The Chef's Recommendations -
Inherited DNA of a cook and opened his own restaurant. Obtained Michelin two stars.
He was born in 1951 in Yamaguchi. Since childhood he was interested in making things and painting, but the motivation to become a cook came from his father. He was fascinated by stories about cooking from his father, who used to be a cook in the marines, and subsequently started down the road leading to the culinary world. Since 18, he has trained at various places like wedding sites, hotels, and traditional Japanese restaurants, and in 2007, he opened "Japanese restaurant Kodama". In 2013, he obtained two stars in the Michelin Hiroshima Guide.
児玉 一幸KODAMA KAZUYUKI
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Temma Ramen Ako Main branch
天馬らぁめん 赤穂総本店
- Ako, Hyogo
- Ramen,Ramen (noodles) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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井上 裕令INOUE HIROYOSHI
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He entered the ramen (noodles) business with his brother
Mr. Inoue entered the ramen (noodles) business along with his elder brother. At one time, he left and worked in a completely different job for four years, but he then returned to the ramen business. He went on to win a magnificent first place in the "Noodle King Final 2012" competition.
井上 裕令INOUE HIROYOSHI
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Sohonke Yamako
総本家やまこう
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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山田 崇詞YAMADA TAKASHI
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The parttime job he had in university paved the way to where he is today
Takashi Yamada was born in Hokkaido on the 19th of June, 1948. The part-time job he held at a sushi restaurant whilst he was at university was the spur that drove him into the culinary world. When his part-time job finished, he simply went on to become a full-time employee there. He performed a great deal of training and learned about cooking as a sushi chef. In 1975, he became the manager of the restaurant and began to look after the administrative side as well. In 1981, he went independent and opened Sohonke Yamako, where he currently spends every day displaying his proficient culinary talent. He is an expert of Japanese cuisine who lets the flavours of the ingredients speak for themselves, which is loved by customers of all ages.
山田 崇詞YAMADA TAKASHI
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Sushi Fujita
鮨 ふじ田
- Ginza, Tokyo
- Sushi,Japanese / Sushi
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藤田 真一郎FUJITA SHINICHIRO
The Chef's Recommendations -
Our chef is the 3rd generation son of a family married to the world of cuisine
Our chef was born on June 11th, 1979, in Yokohama City. He's been interested in cooking since childhood, and always dreamed of having a job in the world of to cuisine. Although they were already retired, both his father and grandfather had been chefs, and he felt himself strangely drawn to the profession and nothing else. He obtained his chef's license in high school and went on to culinary school afterwards. Upon graduation, he trained at a sushi shop before going to work at the sushi restaurant of a large-scale foreign-owned hotel. In the summer of 2014, he realized his dream of opening a restaurant in the Ginza with Sushi Fujita, where he works to this day.
藤田 真一郎FUJITA SHINICHIRO
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Uokin Main Store
魚金本店
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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郡司 健GUNJI TAKESHI
The Chef's Recommendations -
He has the qualification of a sake advisor and play an important role for serving excellent foods and drinks at the main store.
He was born in 1984 in Tochigi Prefecture. He worked part-time at Sumiyaki Noteri in Ikenoue, Tokyo, highly evaluated by celebrities as a superb restaurant for delicious yakitori. There he discovered the fun of cooking and entered the world of cuisine. Thereafter, he gained experience at an izakaya (pub) in Shibuya and finally joined Uokin Co., Ltd. First he worked at Uokin Store No.2 and now is responsible for the kitchen at the Uokin Main Store. He gained the qualification of sake advisor in 2010.
郡司 健GUNJI TAKESHI
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Sakanaya Ichiba Shokudo
さかなや 市場食堂
- Kitasenju, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)
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中島 郭子NAKAJIMA HIROKO
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Wishing to give everyone a taste of fish from a marketplace store
Helping out in the restaurant her parents managed ever since she was young, she developed an interest in preparing food and providing service. Afterwards, she gained experience from various businesses, and opened Sakanaya, a company store with her older brother who works at the market.
中島 郭子NAKAJIMA HIROKO
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Difference
Difference
- Awaza/Kyomachibori, Osaka
- French,Italian/French / French / Wine / Sake
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藤本 義章FUJIMOTO YOSHIAKI
The Chef's Recommendations -
Hard work is the secret behind our smart chef's true talent
He was born in 1983 as a native of Osaka prefecture. His father's influence led him to enter the restaurant business. He spent eleven years working for the Japan Airlines Hotel "Les Celebrites" restaurant (in Shinsaibashi, Osaka), and while he was there, he won a number of prizes for his French cuisine in cooking competitions. At the young age of 29 he became a sous chef, supported by his customers who loved French cuisine. On July 12th, 2013, he opened "Difference" as the owner and chef.
藤本 義章FUJIMOTO YOSHIAKI
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Blowfish Restaurant Tokufuku
フグ料理 徳福
- Nishiki-sanchome, Aichi
- Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)
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佐藤 誠SATO MAKOTO
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We have been serving blowfish dishes for 14 years now! Blowfish dishes brought to you by a specialist.
He was born in Fukuoka prefecture in 1978. After working in a blowfish cuisine restaurant part time, he decided to become a chef. He diligently studied cooking while gaining experience working at a blowfish/seafood restaurant in Fukuoka, Otora. Already thinking about breaking out on his own, he had a chance encounter that lead to him moving to Nagoya and opening up his shop, Blowfish Restaurant Tokufuku, after a year of preparation. And the rest is history.
佐藤 誠SATO MAKOTO
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Shibusan Uokin
渋三 魚金
- Shibuya South Exit, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood
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長島 志郎NAGASHIMA SHIRO
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His motto is to make preparations perfectly and serve dishes to customers at their best condition.
He was born in 1977 in Tokyo. When he was working part-time at a restaurant in his high school days, he discovered the joy of restaurant business. After experiencing various jobs, he made up his mind to become a chef at the age of 27. He found a job at a famous izakaya (restaurant pub) and learned the basics of cooking skills thoroughly. Then he joined Uokin at 30. After working at Gotanda and Shimbashi branches, he transferred to Shibusan Uokin in 2012. Now he is the chief chef there. As a professional, he is enchanted by the fact that he can handle a lot of fresh ingredients from the Tsukiji market.
長島 志郎NAGASHIMA SHIRO
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Jumelles 29
Jumelles 29（ジュメルニジュウク）
- Shijokawaramachi/Teramachi, Kyoto
- French,Italian/French / General / French / Western Sosaku (creative cuisine)
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村上 章MURAKAMI AKIRA
The Chef's Recommendations -
Your delighted smiles over his cooking makes him happy
Born in 1972 in Okayama. He's loved to make and enjoy food ever since he was a child. When someone would smile with delight over his cooking it made him so happy that he decided to make it a career. After training at a number of hotel restaurants he was hired at the French restaurant Philippe Aubron where he worked for five years before moving to France. There he refined his culinary skills at restaurants like Moulin De Mougins in Cannes and Lyon. When he returned to Japan he worked for Italian BAL for a time before striking out on his own.
村上 章MURAKAMI AKIRA
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Tonkatsu Muneta
とんかつ棟田
- Shimokitazawa, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet) / Beer / Highball
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棟田 良祐MUNETA RYOSUKE
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His specialties: pork cutlets and deepfrying both Western and Eastern
Born 1984 and coming from Tokyo, he's loved tonkatsu (deep-fried pork cutlets) from an early age. This love lead him to the world of cookery. He trained for six years at Tonkatsuden in Edogawa Ward, picking up the fundamentals. He persists in carefully selecting healthy, delicious, soft, grain-fed pork and gold medal-winning Koshihikari rice from Nita, Okuzumo, and Shimane. Serving up well-priced and filling portions of delicious food, he makes the joy of his customers the worth of his work.
棟田 良祐MUNETA RYOSUKE
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Ginza Ibuki
ぎんざ一二岐
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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吉澤 定久YOSHIZAWA SADAHISA
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A cornerstone of eight years of training in Kyoto
Sadahisa Yoshizawa was born in Tochigi Prefecture in 1977. At 19 years old, he set his sights on becoming a chef, and stepped into the world of Japanese cuisine. He devoted himself to training at three restaurants over eight years in Kyoto, and then passed through three more Japanese restaurants after returning to Tokyo. He opened Ginza Ibuki in August 2010. The restaurant has received stars from the Tokyo Michelin Guide three years in a row.
吉澤 定久YOSHIZAWA SADAHISA
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Genkiya No.2
げんき家 2号店
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Shochu
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内山 博之UCHIYAMA HIROYUKI
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Unforgettable enjoyment, a journey to the world of cuisine...
Born in Fukuoka, he began his working life in the restaurant industry, but left to try his hand in another field. After ascending through the ranks for four years working in IT, he realized he couldn't forget his time in the food service world and decided once more to return to the culinary path. For two years he trained at Hakata's renowned Nobunaga, and since then his talent has been on display at Genkiya.
内山 博之UCHIYAMA HIROYUKI
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Hagi no Chaya
萩の茶屋
- Niihama, Ehime
- Soba (noodles),Japanese / General / Soba (noodles)
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井原 和武IHARA KAZUTAKE
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Quality ingredients are essential for soba. A soba artisan who ignores profit in order to serve up delicious soba
He was born in 1967 in Ehime Prefecture. The family's soba restaurant had been founded by his father. Growing up watching his father at work, he knew as a young child that he wanted to succeed his father at the restaurant. In order to hone his skills, he left home for years to train at renowned soba restaurants in Chiba Prefecture, Saitama Prefecture, and at Matsumoto in Nagano Prefecture. He then returned home to take over "Hagi no Chaya". Using only the finest ingredients to serve up the best soba, he pays no attention to profit-a true soba artisan.
井原 和武IHARA KAZUTAKE
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Organ
organ（オルガン）
- Ogikubo, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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紺野 真KONNO MAKOTO
The Chef's Recommendations -
The encounter with natural wine greatly influenced his restaurant's core principles after setting out on his own
He was born in Tokyo in 1969. He went to America during his schooling days, and an experience at a part-time job in a restaurant gave him the motivation to enter this industry. He returned to Japan when he was 29, and pursued further training at a cafe in Harajuku, and the bistro "Au Rendez-Vous" in Chitose-Funabashi. During his training, he encountered natural wine and found himself spellbound by its great flavor. He set out on his own in 2005 and opened "uguisu" in Sangenjaya. In 2011, he opened his second shop, "organ", as its owner.
紺野 真KONNO MAKOTO
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Okonomiyaki Monjayaki Asakusa Tsurujiro
お好み焼もんじゃ焼浅草つる次郎
- Asakusa, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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浜田 圭二HAMADA KEIJI
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An encounter with subtle yet profoundly complex Japanese cuisine
His fascination with the delicate yet complex flavors of the Japanese cuisine he encountered during his part-time job at a Japanese restaurant led him down the path to becoming a chef. He studied pure, authentic Japanese cuisine before coming to work with us. Our establishment serves not only okonomiyaki and monjayaki (savory pancakes with fillings), but also full course meals that bring genuine Japanese cuisine to life. He cooks each day with the belief that he should pour his all into every meal he makes.
浜田 圭二HAMADA KEIJI
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Restaurant Aida
レストラン 間
- Ebisu, Tokyo
- French,Italian/French / French / Wine
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表 成治OMOTE SEIJI
The Chef's Recommendations -
Created the now popular "Vegetable course" at [Bistro Aida], and opened his own restaurant
Born in Ishikawa, 1972. After graduating from culinary school, he began working at a local hotel to begin his career as a chef. At 25 years old he moved to Tokyo, and worked in a French restaurant, training 2 years in pastries and 3 years in cuisine. Later he learned the culinary arts at [Chez Matsuo], and worked as a head chef in restaurants in Tokyo and Yokohama. He has been part of [Restaurant Aida] from the start, and laid the groundwork for its fame with the currently popular "Vegetable course." In June 2012, his own restaurant [Aida] was opened.
表 成治OMOTE SEIJI
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Hakata Chuka Soba Marugen
博多中華そば まるげん
- Hirao/Kiyokawa, Fukuoka
- Ramen,Ramen (noodles) / Gyoza (dumplings) / Tantanmen (tantan ramen) / Tsukemen (noodles served separately from dip soup)
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鈴木 克学SUZUKI YOSHITAKA
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Aiming for a new, loved flavor in his native Hakata
He's loved eating since the beginning, and, a few years into being a cook after collecting experience in western and Italian restaurants, he had a fateful meeting with a certain bowl of ramen. From there, his course was decided. Returning to his native Hakata, he succeeded in developing through repeated trial and error a hitherto-untasted brand new flavor. Since then, he's earned the affection of many customers, and not just locals at that.
鈴木 克学SUZUKI YOSHITAKA
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