921 - 940 of 1763 chefs
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honda Azabujuban Branch
honda 麻布十番店
- Azabu-Juban, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Soba (noodles)
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本田 祐三Yuzo Honda
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Mr. Honda pursues new possibilities for Japanese cuisine with his unique sensibilities and techniques.
He was born in 1982 in Chiba. He started his career as a chef, wanting to make people happy through food. Fascinated by Japanese cuisine's depth and seasonal ingredients' beauty, he continued his culinary training to acquire the skills to bring out the best of the ingredients. In 2013, he opened honda Azabujuban.
本田 祐三Yuzo Honda
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RRR Kobe Beef & Wine Otemachi
RRR Kobebeef&Wine otemachi
- Otemachi, Tokyo
- French,Italian/French / French / Steak / Wine
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大和田 龍之介Ryunosuke Owada
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Mr. Owada is creating new landscapes in Roppongi's French cuisine with charming dishes that blend the classic and modern.
Mr. Owada was born in 1988 in Chiba Prefecture. Growing up watching his father, who was a French chef, he aimed to walk the same path. After graduating high school, he went to France, where he became accustomed to the food and culture of that country. He then studied under the chef Mr. Koji Watanabe at the famous Tokyo restaurant L'ecrin Ginza. After working in several restaurants, such as Quintessence in Kitashinagawa, Marche de Jyuban in Azabu-Juban, Le Bistro, and 336ebisu in Ebisu, he currently works at RRR Kobe Beef & Wine Otemachi.
大和田 龍之介Ryunosuke Owada
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Tempura Takeuchi
天婦羅たけうち
- Nishi 11 Chome/18 Chome, Hokkaido
- Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Japanese Sosaku (creative cuisine)
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竹内 収Osamu Takeuchi
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Mr. Takeuchi decided to become a chef because he thought hotel staff also needed culinary knowledge and skills.
He was born in 1973 in Hokkaido. After graduating from high school, he started working as a hotel staff. He decided to become a chef because he thought that the person in charge of service also needed culinary knowledge and skills. He moved to Canada and became a Teppanyaki chef at a Japanese restaurant. After serving as a sous chef, he returned to Japan and continued his studies at Sapporo Nadaman Garden. There, he was in charge of Teppanyaki and Tempura and served as sub-chief (sous chef). In 2007, he became independent and opened Tempura Takeuchi.
竹内 収Osamu Takeuchi
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il Cardinale
il Cardinale
- Ginza, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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菊地 将太Syota Kikuchi
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Mr. Kikuchi offers authentic Italian cuisine that not only focuses on taste but also on the presentation of each dish.
He was born in 1992. During high school, he worked part-time at a local Italian restaurant, and there he discovered the joy of cooking. After graduating high school, he attended a two-year cooking school. Then, through a friend's referral, he started working at Miyoshi Corporation's group company, Cardinal Co., Ltd. After that, he worked at "Sabatini at Daimaru Tokyo" and learned the foundations of Italian cuisine there. In 2020, he moved to the sister restaurant "il Cardinali Ginza" as a chef, and three years later, he became the head chef. While carrying on the flavor of "il Cardinale Ginza main branch", he wants to create his own unique dishes.
菊地 将太Syota Kikuchi
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Ginza Shinohara
銀座しのはら
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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篠原 武将Takemasa Shinohara
The Chef's Recommendations -
A natural talent for cooking blossomed after becoming a chef by chance
Born in 1980 in Shiga Prefecture. As a student, he was a promising karate athlete and was being considered for admission to university by recommendation. However, seeking a different path, he declined university offers by saying that he was looking for a trade, and through this he became a chef. His natural talent for cooking blossomed as he developed his skills at [Sangencha], a well-known Kyoto kaiseki (traditional Japanese course cuisine) restaurant serving Kansai-style cuisine. At 26, he opened his own restaurant, [Shinohara] in Shiga Prefecture, which over the course of nine years became a popular and prominent establishment. In 2016, he tackled a new frontier by opening Ginza Shinohara.
篠原 武将Takemasa Shinohara
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Hidatakayama Hidagyu Hidakisetsuryori Sakana
飛騨高山 飛騨牛 飛騨季節料理 肴
- Hida/Takayama, Gifu
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)
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今井 速雄Hayao Imai
The Chef's Recommendations -
A desire to convey the splendor that the seasonal ingredients found in Hida's wilderness have to as many people as possible.
Spring brings budding "fragrant wild plants", summer provides "natural river fish from clear waters", and "a harvest of wild mushrooms" pop up in fall. In winter, he expertly prepares what he calls "truly delicious wild game" for his customers to cook. In order to acquire these seasonal ingredients, the chef makes an effort to personally travel to the mountains and rivers for the sake of maintaining the traditional practice of "self provision." Through his cooking, he hopes that customers who visit the restaurant will come to appreciate the splendor that comes from Hida's wilderness.
今井 速雄Hayao Imai
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BENJAMIN STEAK HOUSE ROPPONGI
BENJAMIN STEAK HOUSE ROPPONGI
- Roppongi, Tokyo
- Steak,Yakiniku/Steak / General / Seafood / Steak
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一ノ宮 義孝Yoshitaka Ichinomiya
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A chef embodying the authentic taste and culture learned in Canada.
Mr. Ichinomiya was born in 1971 in Akita. From a young age, he admired chefs and decided to pursue a career in cooking. He honed his skills for ten years in several restaurants, including a steakhouse in Canada, where he learned authentic taste and culture. Saying that " cooking is a four-dimensional process and learning about culture," he understands not only the taste of unique foreign cuisines but also their culture and cooks with all his heart and soul. He is a chef with a sincere attitude toward cooking and a strong spirit of inquiry, such as refusing Japanese seasonings in his personal life to understand the Western taste.
一ノ宮 義孝Yoshitaka Ichinomiya
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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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Private & Partyspace Ryuduki
Private ＆ Partyspace Ryuduki
- Kinshicho/Sumiyoshi, Tokyo
- Dining Bar,Dining bar / General / Sushi / Teppanyaki (iron griddle grilling)
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髙田 航一Koichi Takada
The Chef's Recommendations -
Mr. Takada makes the most of his experience and welcomes guests with dishes prepared with care and attention to detail.
He was born in 1971 in Miyazaki. He trained in the Western food department of a hotel. After working at Patisserie in Jiyugaoka, he served as a sous chef at an embassy in Aoyama Tokyo, learning French cuisine and cuisine from all over the world. After serving as a sous chef at an Italian restaurant in Tokyo and working at "Ore no French" and "Ore no Italian" affiliated restaurants, he joined the current company in October 2019. He is a general manager of the cooking department of restaurants such as REGINA and Ryuduki TEPPAN.
髙田 航一Koichi Takada
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Ryuduki TEPPAN
Ryuduki TEPPAN
- Kinshicho/Sumiyoshi, Tokyo
- Teppanyaki,Yakiniku/Steak / General / Hamburger Steak / Western Teppanyaki (iron griddle grilling)
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?田 航一Koichi Takada
The Chef's Recommendations -
Mr. Takada makes the most of his experience and welcomes the guests with his time-consuming cuisine.
Mr. Takada was born in 1971 in Miyazaki. He trained in the Western-style food department of a hotel. After working at Jiyugaoka patisserie, he worked as a sous-chef at an embassy in Tokyo in Aoyama, where he learned French cuisine and cuisine from around the world. Then after serving as sous-chef at an Italian restaurant in Tokyo, he worked at Ore no French/Italian affiliate before joining his current company in October 2019. He is now working as the head chef of the culinary department of "restaurant REGINA," "Ryuduki TEPPAN," and other affiliated restaurants.
?田 航一Koichi Takada
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il Cardinale Ginza Corridor Branch
イルカルディナーレ銀座コリドー店
- Ginza, Tokyo
- Italian,Italian/French / Italian / Western Teppanyaki (iron griddle grilling) / Wine
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?橋 雄Yu Takahashi
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An experienced Italian chef who has delighted people in the Ginza area.
Mr. Takahashi was born in 1982 in Tokyo. He studied hard as a chef at Italian restaurants in Tokyo, mainly in Ginza. After 5 years at SABATINI di Firenze, he gained 4 years of experience as head chef at il Cardinale Ginza Main Branch. He currently shows off his skill at il Cardinale Ginza Corridor Branch. In the corner of an office area where many people come and go, he delights guests who visit the restaurant.
?橋 雄Yu Takahashi
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Agora Cafe
アゴラカフェ
- Mitsukoshimae, Tokyo
- Cafe,Cafe/Sweets / General / Pasta / Western Sosaku (creative cuisine)
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鈴木 淑之Toshiyuki Suzuki
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Mr. Suzuki entered the culinary world as he could not forget the delicious food he had with his father.
He was born in 1961 in Tokyo. When he was a child, he ate pork saute at a restaurant he went to with his father. He could not forget the delicious taste and became interested in cooking. After high school, he went on to culinary school and was hired by a hotel upon graduation. After high school, he went on to culinary school and started training as a chef at a hotel upon graduation. Following 30 years at the hotel, he spent some time at a pesticide-free Japanese restaurant and now works as a chef at Agora Cafe. It is the days of serving guests with hearty dishes.Enjoy exquisite dinners with shows. It is a "place of rest and relaxation" with multiple faces at different times of the day.
鈴木 淑之Toshiyuki Suzuki
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Yakiniku MOCHIO -Exquisite Kobe beef-
焼肉もちお
- Omotesando/Aoyama, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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阿部 翔太Shota Abe
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Mr. Abe continues to refine the technique of cutting meat for better taste by distinguishing the quality of meat.
He was born in 1991 in Miyagi. Moved to Tokyo after graduating from university. While working at high-end Japanese black beef yakiniku restaurants such as Ushinokura and Ushikuro, he became fascinated with the world of " artisanship," which involves refined techniques that determine the deliciousness of yakiniku, including how to select high-quality meat and how to cut meat without putting stress on it. He has been the head chef at Yakiniku Mochio since its opening, sharing Mr. Kitano's passion for "high-quality meat with better taste."
阿部 翔太Shota Abe
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Gendai Saryo Ginza Fugetsudo
現代茶寮 銀座風月堂
- Ginza, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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槙 紫音Sion Maki
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A French chef who cooks earnestly, preserving the old while continuing to evolve.
Mr. Maki was born in 1997 in Saga. He chose to become a chef because he loved creating and wanted consumers to see the process of creating dishes up close. While studying at a culinary school, he traveled to France to study French cuisine at local restaurants. After returning to Japan, he honed his skills at restaurants such as le sputnik in Roppongi and L'Ojier in Ginza. In September 2023, he took on the role of the only chef at Ginza Fugetsudo. While preserving the traditional flavors of French cuisine, he constantly seeks innovation.
槙 紫音Sion Maki
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Shabu-shabu & Sushi Hassan
しゃぶしゃぶ・すし 八山
- Roppongi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sushi / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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小林 裕貴Yuuki Kobayashi
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Grew up watching his father's back, Mr. Kobayashi also decided to pursue a career in food.
He was born in 1979 in Niigata. He became familiar with cooking from an early age because of his father's influence. After moving to Tokyo with his father, who worked there, he began pursuing his culinary career earnestly. In Tokyo, he trained at several Kaiseki restaurants for several years and honed his skills. While respecting traditional techniques, he always incorporates new ideas to provide dishes that surprise and impress his guests. As head chef at Hassan since 2021, he creates dishes that bring out the best in the ingredients.
小林 裕貴Yuuki Kobayashi
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TeppanYaki KOBE Beef Steak EBISU84
TeppanYaki KOBE Beef Steak EBISU84
- Ebisu, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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曽我 竜也Tatsuya Soga
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Mr. Soga celebrates life as a chef every moment so as not to have any regrets.
Mr. Soga was born in 1976 in Kanagawa. Admiring the manager of the restaurant he worked at part-time as a high school student, he aimed to become a chef. After gaining experience, on January 8, 2021, he joined TeppanYaki KOBE Beef Steak EBISU84 as an assistant at the same time the restaurant opened. Currently, he is the backbone of the store and manages it.
曽我 竜也Tatsuya Soga
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HITO by TACUBO
HITO by TACUBO
- Niseko/Kutchan/Rusutsu, Hokkaido
- Italian,Italian/French / Italian / Steak
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shirohacha koshitsu annex
四六八ちゃ個室別館
- Toyama Station, Toyama
- Sushi,Japanese / General / Sushi / Sake
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河上 卓博Takuhiro Kawakami
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Mr. Kawakami believes that the word "delicious" is fundamental for chefs and businesses.
He was born in 1975 in Toyama. His love of food since childhood led him into a cooking career. In Toyama, blessed with food, he was trained at two restaurants, including a Japanese kappo cuisine restaurant, then became independent. In February 2020, he opened a new restaurant [shirohacha koshitsu annex] as a manager. He has been paying special attention to the delicate balance of Japanese cuisine and the needs of guests while polishing his skills. He says the fundamental thing to being a chef is to hear the words "delicious" and "would like to come back," and that is a motto for running a business.
河上 卓博Takuhiro Kawakami
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Japanese Omakase Restaurant YOSAKURA
日本料理 世桜
- Minamisemba, Osaka
- Japanese,Japanese / General / Japanese Beef Steak / Sushi
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安部 七波Nanami Abe
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Ms. Abe leaves her living proof by doing valuable work for the world and others.
She was born in 1994 in Nagasaki. With a high aspiration to contribute to world peace, she is now working in the kitchen of YOSAKURA to connect people worldwide through food. In addition to training at a culinary school and a kappo restaurant, she has also managed a membership ramen restaurant. When it comes to making guests smile, she spares no effort to consider even the most minor details, such as the selection of food ingredients and tableware. With warm and heartfelt customer service, she continues to contribute to the happiness of visitors today.
安部 七波Nanami Abe
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XEX WEST
XEX WEST
- Nishi-Umeda, Osaka
- Sushi,Japanese / Italian / Cocktail
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佐々木 聖Akira Sasaki
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Communication with guests is important.
Mr. Sasaki is particular about the beautiful presentation of his dishes and the special flavors unique to XEX. "I provide warm and friendly service and offer dishes tailored to the customer's needs, valuing conversation with the customer at the counter," he says. Many regular guests adore Mr. Sasaki and visit the restaurant several times a month.
佐々木 聖Akira Sasaki
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