881 - 900 of 1712 chefs
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Shabu-shabu Sukiyaki Unagi Yoshino
しゃぶしゃぶ・すき焼き・鰻 吉野
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Wagashi (traditional Japanese sweets)
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Series the sky
Series the sky
- Oshiage, Tokyo
- Chinese,Chinese / General / Yum Cha/Dim Sum
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金子 優貴Yuki Kaneko
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Mr. Kaneko became familiar with cooking while growing up with a grandmother who was a home economics teacher.
He led the "Azabudai Series" to receive one Michelin star for three consecutive years. He was born in 1988. He honed his skills at Heichinro, Japan's oldest established restaurant, and at SENSE, the Michelin-starred restaurant in Mandarin Oriental Tokyo. The restaurant offers a multi-course meal featuring a variety of small dishes that blend traditional Cantonese cuisine with spices from various Asian countries that the chef learned during his overseas training, paired with wines recommended by the chef, who is also a certified sommelier. He was appointed the head chef of "Series the sky", the second restaurant in the Series.
金子 優貴Yuki Kaneko
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Japanese Cuisine RAKUSEIAN
日本料理 楽精庵
- Atami, Shizuoka
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / Wine / Sake
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神山 亮Ryo Kamiyama
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Mr. Kamiyama's all efforts are for the smiles of guests. He is a cook who takes genuine care of every process.
Mr. Ryo Kamiyama was born in 1978 in Okinawa. He was thinking of acquiring practical skills during his junior high school years, then saw a TV show about a chef that inspired him to be it to make people happy. So, he went to a cooking college and trained in Osaka hotels and Japanese restaurants. In 2017, He became head chef at ATAMI KAIHOUROU, a luxury hotel, and also supervises the menu at its restaurant RAKUSEIAN. He has never compromised on all aspects of providing guests with food, such as plating, selection of ingredients, and dishes.
神山 亮Ryo Kamiyama
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Kyoto Fusion Restaurant Les Confluents
京フュージョン レ コンフリュアン
- Shijo Karasuma/Karasuma Oike, Kyoto
- Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)
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田村 和儀Tamura Kazuyoshi
The Chef's Recommendations -
Mr. Tamura has been devoted to cooking and has accumulated diligent and steady training.
He was born in 1993 in Osaka. Because of his love for "eating," he aspired to become a chef. After graduating high school, he entered Ecole Tsuji Osaka and studied at the Master College of French and Italian Cuisine. After graduation, he worked for about 2 years at Restaurant Lille and about 7 years at Restaurant Difference, where he honed his skills as a chef. In 2021, he was selected as a chef at Les Confluences, where he continues demonstrating his skills.
田村 和儀Tamura Kazuyoshi
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Izakaya Tanuki
居酒屋たぬき
- Nishi-Azabu, Tokyo
- Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Japanese Sosaku (creative cuisine) / Kamameshi (rice cooked in an iron pot)
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酒井 健Ken Sakai
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The head chef, Mr. Sakai, creates innovative and creative dishes that transcend the category of Japanese cuisine.
After gaining experience as a chef at a well-established hotel, he went to France and spent four years studying authentic French cuisine. Upon returning to Japan, he worked as a head chef of Italian and Spanish restaurants in addition to French cuisine. Currently, as head chef of Izakaya Tanuki, he pursues Japanese cuisine that incorporates the essence of various genres and French techniques. Every day, he devotes himself to preparing creative dishes prepared with a great deal of effort. Because he wants his customers to be happy, he pays careful attention to all aspects of the food, space, and service.
酒井 健Ken Sakai
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AWOMB Nishikiyamachi
AWOMB西木屋町
- Shijokawaramachi/Teramachi, Kyoto
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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宇治田 博Hiroshi Ujita
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Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.
He was born in 1973 in Kyoto. His family owns the restaurant Hisagosushi, which has its main branch in Kawaramachi, Kyoto. When he entered the world of chefs earnestly, he wanted to "pass on the taste of shari rice that he had learned differently from his family." So, he pursued a culinary career different from his family's restaurant. After graduating from Tsuji Culinary Institute, he trained at kappo and Kyoto kaiseki restaurants. Currently, he works as a chef at AWOMB Nishikiyamachi and Karasuma main branches.
宇治田 博Hiroshi Ujita
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Mori no Kenja
森の賢者
- Miyako Island/Ishigaki Island, Okinawa
- Japanese,Japanese / General / Okinawa Cuisine
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鈴木 淳Jun Suzuki
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He has a desire to share the wonderful food culture and ingredients of Yaeyama with the world.
He was born in 1970 in Matsumoto City, Nagano Prefecture. He enjoyed making things even as a child, and at the time dreamed of becoming a woodworker in the future. After being hired to work at a company, he spent his spare time traveling across Japan by bicycle. Upon visiting Okinawa, the cultural differences took him by surprise, so he quit his work and moved to the island of Ishigaki in 1995. He wanted more people to know about Ishigaki's safe, trustworthy food products, and as a result, opened Mori no Kenja in January of 1997. He now works to spread the food culture of Yaeyama to a wider audience.
鈴木 淳Jun Suzuki
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Crony
Crony（クローニー）
- Nishi-Azabu, Tokyo
- French,Italian/French / French
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春田 理宏Michihiro Haruta
The Chef's Recommendations -
Up-and-coming chef with reliable skills to sublimate his cutting-edge sense into fine dishes.
He was born in 1987. After graduating from the culinary department in a high school, he started working for a hotel in Fukuoka. At the age of 20, he went to France to have training in Alsace, Perigord, and Province, then worked for [Ledoyen], a restaurant with 3 stars in Paris. After coming back to Japan, he worked for [Quintessence], a restaurant with 3 stars in Tokyo. Then he got interested in Northern European cuisine that started becoming popular, so he went to the Northen Europe to accumulated further experiences at [KADEAU], a restaurant with 1 star in Denmark and [MAAEMO], a restaurant with 2 stars in Norway. After coming back to Japan, he worked as a chef at [Tirpse] and contributed to them to receive 1 star. Since December 2016 he has been a chef at [Crony].
春田 理宏Michihiro Haruta
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Kazumiya
かず味家
- Okachimachi, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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川内谷 一美Kazumi Kawauchiya
The Chef's Recommendations -
After hard training days, he was fully prepared to be independent.
He was born in 1971 in Hokkaido. Tokyo fascinated him a lot during his boyhood, which was why he went to Tokyo right after graduating from junior high school and started live-in training at a traditional Japanese restaurant. As the training was so hard, 4 out of 5 trainees quit in only 6 months. But he tried his hardest to learn the fundamentals of Japanese cuisine there for 7 years. After he got married and had a child, he moved to another restaurants such as a Japanese restaurant and izakaya (Japanese pub) and had further training. In 2012, he went independent and opened [Kazumiya], a compilation of his cooking career.
川内谷 一美Kazumi Kawauchiya
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SUSHI SHIOGAMAKOU GINZA KIWAMI
鮨 塩釜港 銀座 極
- Ginza, Tokyo
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood
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鈴木 嘉祐Yoshihiro Suzuki
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Mr. Suzuki makes each piece of sushi with his passion for SHIOGAMAKOU - a sushi chef with a sense of humor.
He was born in 1982. He entered the world of sushi at the age of 16 and started his apprenticeship at 19 at KIYOTA, a famous sushi restaurant visited by many celebrities. After his training period, he met Mr. Kamada, a tuna professional. He joined Kaisenzushi Shiogamakou because he was fascinated by how Mr. Kamada worked and his deep knowledge. He has made sushi for many people in Shiogama. In February 2024, he was appointed Oyakata (head chef) of SUSHI SHIOGAMAKOU GINZA KIWAMI. With his passion for SHIOGAMAKOU, he brings smiles to visitors' faces with the knowledge and wealth of experience he has cultivated.
鈴木 嘉祐Yoshihiro Suzuki
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Restaurant Sunpeer
レストラン サンピア
- Nanjo, Okinawa
- Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / General
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仲宗根 弘二Koji Nakasone
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Welcomes guests with the goal of promoting local cuisine.
Mr. Koji Nakasone was born in 1964 in Okinawa Prefecture. Chef Nakasone was inspired to become a chef after watching a TV program about Japanese cuisine. This show left a deep impression on him, leading him to aspire to become a chef so that he could move people with his own cooking. After building up his career experience in Okinawa hotels, Chef Nakasone took the role of head chef at [Restaurant Sunpeer]. He works in the kitchen to spread the word to visitors from all over about the quality of Okinawa's local vegetables and the delicious ways to prepare them.
仲宗根 弘二Koji Nakasone
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Ginza Shabutsu
銀座しゃぶ通
- Ginza, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General
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森下 英樹Hideki Morishita
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Offering a luxurious experience with the finest ingredients.
Mr. Morishita discovered the joy of cooking at the age of 6. As a student, he devoured cookbooks and learned about skewers, shabu-shabu, and Asian cuisine. He offers an enjoyable time through food and conversation.
森下 英樹Hideki Morishita
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SPICE LAB TOKYO
SPICE LAB TOKYO
- Ginza, Tokyo
- Innovative/Fusion,Sosaku (creative) / Indian / General / French
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Tejas SovaniTejas Sovani
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An up-and-coming chef from India who has worked in some of the world's most famous restaurants.
Mr. Tejas Sovani studied at "noma" in Copenhagen and has worked as a sous executive chef at luxury hotels "The Oberoi" and "AMAN" in India. With the flexible sensibility and solid skills accumulated at restaurants around the world, he freely uses spices to create delicate and original dishes. He pursues elegant, gastronomic modern Indian cuisine out of an extraordinary passion for cooking, where he says, "Established concepts create nothing."
Tejas SovaniTejas Sovani
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TOGO'S
東郷（TOGO'S）
- Gaienmae/Aoyama-Itchome, Tokyo
- Japanese,Japanese / General / Soba (noodles) / Sake
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東郷 健一郎Kenichiro Togo
The Chef's Recommendations -
With global Japanese cuisine that transcends national boundaries, the famous chef continues to move with the times.
Mr.Togo was born in 1964 and is a native of Tokyo. At 18 years old, he began training at the Tosa (modern Kochi Prefecture) cuisine restaurant Neboke, located in Akasaka. After that, he moved to New York and gained experience as head chef at a branch of the long-standing sushi restaurant Hatsuhana. He also worked at a popular Japanese restaurant in Manhattan. With an enthusiastic invitation from Mr. Nobuyuki Matsuhisa, the owner and chef of NOBU, he joined NOBY NEW YORK CITY as an opening staff. Through his activities in Israel and his work in London, he was appointed as head chef of the Tokyo branch. In 2009 he struck out on his own. Currently, he works at a new restaurant in Minami-Aoyama.
東郷 健一郎Kenichiro Togo
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Ginza Seikoan NIIGATA GRAND HOTEL
銀座静香庵 NIIGATA GRAND HOTEL
- Ginza, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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杉山 浩之Hiroyuki Sugiyama
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Mr. Sugiyama promotes the appeal of Niigata Prefecture's food, colored by ingredients nurtured in a rich natural environment.
He was born in Niigata Prefecture. After graduating from culinary school, he worked at Niigata-no-Aji Seikoan restaurant in the Omotesando Niigata-kan N'espace, an antenna store that opened in Omotesando in 1997. He made efforts to promote Niigata Prefecture's charms, focusing on "food," including selling local products. Ginza Seikoan was relocated and reopened on July 7, 2024, as directly managed by Niigata Grand Hotel. He is demonstrating his skills there as the head chef manager.
杉山 浩之Hiroyuki Sugiyama
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Sushisai Wakichi
鮨菜 和喜智
- Maruyama Park, Hokkaido
- Sushi,Japanese / Sushi
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田村 光明Mitsuaki Tamura
The Chef's Recommendations -
Encounter the world of sushi greatly chenged his life
Born 1970 in Otaru, and grew up in Sapporo. Dropped out of college, and went to Tokyo. For a quick job, he started working as a dish washer at a mass-production sushi store as a part-time job. There, he was promoted from part-timer to employee. He discovered sushi here, and then trained at [Sushi Hisashi] in Seta. After six years of training, he returned to his hometown Hokkaido. He opened [Sushisai Wakichi] at 32 years old. The restaurant was renovated in 2007, and he started the current Omakase-only style.
田村 光明Mitsuaki Tamura
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Wolfgang's Steakhouse Fukuoka
ウルフギャング・ステーキハウス 福岡店
- Sumiyoshi, Fukuoka
- Steak,Yakiniku/Steak / Steak / Wine
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田山 欣彦Yoshihiko Tayama
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Mr. Tayama takes great care in the quality, aging, and grilling of his food and gives guests moments of supreme bliss.
He was born in Osaka in 1976. Influenced by his father, who was a chef, he naturally pursued a career in the culinary field. He studied intensely at French and Italian restaurants in hotels for nine years and showed off his skills at house weddings and cafes. After joining Wolfgang's Steak House Osaka in 2015, he was appointed head chef of the Fukuoka branch in 2019 because of his solid culinary skills and leadership abilities that live up to the name of the high-class restaurant. In his daily work, he keeps the "taste of the finest steakhouses that impress even gourmets," which originated in New York.
田山 欣彦Yoshihiko Tayama
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Japanese Fermented Degustation Bar ODORU
Japanese Fermented Degustation Bar ODORU
- Honmachi/Sakaisujihonmachi, Osaka
- Shojin Ryori (vegetarian cuisine),Japanese / Shojin Ryori (Buddhist cuisine) / General
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若宮 たみ江Tamie Wakamiya
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Ms. Wakamiya offers guests food that is kind to the body and soul.
Ms. Wakamiya offers guests food that is kind to the body and soul. While feeling that "food" is important for connecting the body and mind, she came across fermented foods. After spending time with local friends overseas, she was moved by the experience of living a lifestyle unique to that place, so she opened "Japanese Fermented Degustation Bar ODORU" to let people experience the Japanese lifestyle through "food." Certified as a fermented food chef, she serves vegetarian-based dishes with gentle flavors that are healthy for the body and mind.
若宮 たみ江Tamie Wakamiya
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TANAKA YAKINIKU RESTAURANTE
TANAKA YAKINIKU RESTAURANTE
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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田中 優太Yuta Tanaka
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A manager with a good pedigree, his father, Mr. Satoru Tanaka, is a meat expert.
Mr. Tanaka was born in 2000 in Gifu. Since his parents ran a restaurant, he thought from an early age that the restaurant business was the most common thing he could do to make people happy. Started working part-time at a yakiniku restaurant as a student. After graduating, he joined his parents' business. Trained under his father, Mr. Satoru Tanaka, a meat expert. Moved to Nagoya for the opening of Nikuya Setsugekka Nagoya. Then, he became the manager at TANAKA YAKINIKU RESTAURANTE, which opened in October 2022.
田中 優太Yuta Tanaka
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Taishabu to Nihonshu Satsuki
鯛しゃぶと日本酒 皐月
- Ohori/Ropponmatsu/Sakurazaka, Fukuoka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Sake
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木下 智揮Tomoki Kinoshita
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Mr. Kinoshita serves the finest sea bream shabu-shabu available as a specialty restaurant.
He was born in 1991 in Kumamoto. After training at the Tenjin Main Branch, he now works at Satsuki. In a calm atmosphere, he treats visitors with exquisite sea bream sashimi and shabu-shabu nabe, which can only be available at a specialty restaurant.
木下 智揮Tomoki Kinoshita
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