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1281 - 1300 of 1778 chefs

SALONE 2007

SALONE2007

  • Yokohama Motomachi/Yamashita Park, Kanagawa
  • Italian,Italian/French / Wine / Italian

細田 健太郎HONDA KENTARO

The Chef's Recommendations

Studying at the restaurant with the food he fell in love with, turning his dream of becoming a chef into reality

He was born in Tochigi prefecture in 1981. After graduating from high school, he worked at places such as a hair salon in Harajuku. One day, he was deeply impressed by the food at an Italian restaurant (currently "Biodinamico") that a foodie acquaintance brought him to. He decided to enter that restaurant, and trained for a year and a half there. Subsequently, he transferred to an affiliated restaurant, "SALONE 2007", which had been open for half a year. He rubbed shoulders with chefs and members of the staff, many of whom had returned from Italy, while studying there, and rose to take on part of the responsibilities of a sous chef in 2012. Currently, he operates the kitchen by himself as a chef.

細田 健太郎HONDA KENTARO

ShiJiaCai

施家菜

  • Sannomiya, Hyogo
  • Chinese,Chinese / Szechuan / Cantonese / Chinese Sosaku (creative cuisine)

山本 孝YAMAMOTO TAKASHI

Our chef seeks to push Chinese cuisine into the gourmet, drawing out the true flavors.

Born in Kobe city, Hyogo prefecture in 1963. It was while helping out part-time at the Chinese restaurant where his mother worked that his obsession with Chinese cuisine was born. At the age of 20 he set his heart on becoming a professional cook, and studied at a major, long-established Chinese restaurant chain with branches all over Japan before exercising his talents in the kitchens of famous top-flight hotels in Kobe and Yokohama. Later, he met the current owner of 'ShiJiaCai' at a different restaurant, and became involved in starting up the restaurant, which opened in June 2013. He is now head chef.

山本 孝YAMAMOTO TAKASHI

Premium Wagyu-no-Mise Mikura-no-Mori

プレミアム和牛の店 味蔵の杜

  • Musashi-Kosugi/Motosumiyoshi, Kanagawa
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak

井上 拳一Kenichi Inoue

Mr. Kenichi Inoue, the master of Japanese beef, keeps evolving his Japanese BBQ restaurant with 60 years of history, while keeping its tradition.

He was born in 1973 in Kanagawa prefecture. The third generation of the yakiniku (Japanese BBQ) restaurant [Mikura-no-Mori] which was established by his grandmother in 1958, and succeeded by his father. He was born and brought up in this restaurant, and naturally entered the same field. While he was still young, he obtained the ability to select good meat, as well as to prepare and cook them. He worked in this restaurant in cooperation with his father, then became the owner in 1999. In 2018, he renovated the restaurant to what it is now. His restaurant is highly received by gourmets, as they serve the highest-grade and perfectly-grilled yakiniku and steak.

井上 拳一Kenichi Inoue

Slash/Dot.

Slash/Dot.

  • Azabu-Juban, Tokyo
  • Italian,Italian/French / Italian / Pizza / Imported Beer

関元 厚貴Koki Sekimoto

From the world of music to the kitchen. A one-of-a-kind chef born from passion.

Mr. Sekimoto was born in 1983 in Kagawa—a chef with a unique background, who loves music and has mastered cooking. As a musician traveling to live music venues across the country, he had a desire to create a live house where people could enjoy delicious food. This idea became the reason he embarked on his culinary journey. After that, he spent over a decade honing his skills at an Italian restaurant in Tokyo, mastering authentic culinary techniques. Currently, he is the owner-chef of Slash/Dot., showcasing his culinary skills.

関元 厚貴Koki Sekimoto

Uogashi Maruten Minato

魚河岸丸天 みなと店

  • Numazu, Shizuoka
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi

坪井 徹TSUBOI TORU

In the pursuit of new cooking while inheriting the founder's knowledge.

He was born in 1979 in Miyagi Prefecture. Since Tsuboi was a young boy he helped his father, who loved fishing and cooking, to prepare the fish that he caught. Through this he developed a passion for cooking and after graduating cooking school began working at a Japanese restaurant in Numazu. He then went to work for a Japanese bar in Fujinomiya and began undertaking the founder's training at "Uogashi Maruten" in his early twenties. He polished his skills at various affiliated restaurants before becoming the manager at "Uogashi Maruten". As he continues the restaurant's traditions, he is also in pursuit of a new style of cooking.

坪井 徹TSUBOI TORU

Sushidokoro Tsunoda

鮨處 つの田

  • Ningyocho/Kodenmacho, Tokyo
  • Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

角田 哲也TSUNODA TETSUYA

Purists, bringing to life their aspirations gained from TV dramas.

He was born in Tokyo prefecture in 1963. As a teenager, he watched a TV show in which the main character played a chef in downtown Tokyo. He was impressed by how cool he felt that was, and the world of cooking opened up before him. Soon after, he started training at a sushi restaurant in Tokyo's Edogawa ward. After working as master chef at Sushiya no Kanpachi for 10 years, he finally opened Sushidokoro Tsunoda, where he still is today.

角田 哲也TSUNODA TETSUYA

Les enfants gates

レザンファンギャテ Les enfants gates

  • Daikanyama, Tokyo
  • French,Italian/French / French / Wine

松澤 直紀MATSUZAWA NAOKI

The Chef's Recommendations

A Chef Who Pursues New Tastes While Respecting Basic Skills

After graduating from vocational college, Chef Matsuzawa (born 1970) started working at a restaurant in Tokyo, where he was exposed to the French culinary world. Since then, he has been committed to French cuisine all his career. Widely viewed as a talented cook, he never forgets the spirit of innovation, saying "A starred restaurant's mission is to always pursue new tastes in addition to existing ones." His style is to bring out each ingredient's intrinsic tastes as much as possible, by combining the right ingredients and using simple cooking methods that do not alter the ingredients too much.

松澤 直紀MATSUZAWA NAOKI

Ajikobo Iwasa

味工房いわさ

  • Kokubuncho/Ichibancho, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Italian / Steak

岩佐 勝Masaru Iwasa

After training at several restaurants, including a French restaurant in a hotel, Mr. Masaru Iwasa opened his own restaurant. 

He was born in 1964 in Miyagi prefecture. As his mother was operating an izakaya (Japanese pub), he was naturally interested in cooking. After graduating from high school, he entered [Mitsui Urban Hotel Sendai] which had just opened at that time. He trained there as a chef for approximately 10 years, then he and his acquaintance were involved in opening an Italian restaurant. After working there for approximately 5 years, he opened a western-style pub with counter seats only. Furthermore, he opened [Ajikobo Iwasa] in 2005. It was relocated to its current location and reopened in March, 2020.

岩佐 勝Masaru Iwasa

Sosaku Kushiage Tsuda

創作串揚げ つだ

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • Creative,Sosaku (creative) / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

津田 猛TSUDATAKESHI

The Chef's Recommendations

Bringing a new style of making kushiage

After studying French cuisine for 5 years, he took an interest in kushiage (deep fried food on skewers), and studied for 10 years at the Michelin one star restaurant Rokkakutei, in Osaka and Tokyo. In order to bring delicious kushiage to Aichi Prefecture as well, he opened this restaurant on March 4th, 2013.

津田 猛TSUDATAKESHI

Toriyaki Hajime

とり焼 一

  • Suidobashi, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Oyakodon (chicken and egg bowl)

上山 和巳Kazumi Kamiyama

Mr. Kamiyama is a chef who serves skewers individually with care for customers.

He was born in Saitama. With an interest in the restaurant business and having been exposed to the depth and enjoyment of the industry through part-time work, he began his career as a chef. He decided to pursue a career as a skewer chef and has been honing his culinary skills, intending to become an authentic chef. Currently, he is a chef at Toriyaki Hajime. Using carefully selected ingredients, he cooks them in a way that brings out the best of each part. Once you taste the hot yakitori, you will be impressed by the spread of deliciousness. He continues to provide customers with pleasant experiences.

上山 和巳Kazumi Kamiyama

Sushi Yoshi

すし よし

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Sushi,Japanese / Sashimi (raw fish)/Seafood

西森 義幸NISHIMORI YOSHIYUKI

The Chef's Recommendations

The part-time job he had during high school led him to become a sushi chef, constantly striving to perfect the art of sushi making

He was born on October 6th, 1965, in Otaru City. Working part time during high school at a well-established sushi restaurant led him to pursue a career as a sushi chef. He continued to train at the same sushi restaurant after graduating from high school. After that he trained at several sushi restaurants, and also became a fisherman's apprentice in order to acquire skill in judging fish. He opened "Sushi Dokoro Yoshi" in 2005 near Sushiya Street in Otaru, where numerous sushi restaurants compete for customers. The sumptuous seafood dishes created by the owner, who has an exhaustive knowledge of seafood, bring in many people from great distances.

西森 義幸NISHIMORI YOSHIYUKI

Yakiniku Ichiro

焼肉 一路

  • Otsuki/Tsuru/Uenohara, Yamanashi
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

長田 晃一Terukazu Osada

He hopes that customers will love his food and choose to come back again

Born in July 1964 in Yamanashi prefecture, he attended culinary college in Tokyo after graduating from high school. In the evenings, he trained at a yakiniku (grilled meat) restaurant. He took over the running of the yakiniku restaurant established by his gourmand father. As well as taking the standard diligent approach to hygiene, he is also extremely particular about his suppliers. He investigates a number of different wholesale stores, so that he is able to serve the safest and most delicious meat. He hopes that customers will love his food and choose to come back again.

長田 晃一Terukazu Osada

Yakiniku Okuu Fujisawa branch

焼肉おくう藤沢店

  • Enoshima/Kugenuma, Kanagawa
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Shochu

木村 隆二Ryuji Kimura

Applying skills honed in hotels and robata (fireside-cooking) restaurants to yakiniku (Japanese BBQ).

Chef Kimura was born in 1965 in Kanagawa Prefecture. The influence of his chef father made him naturally want to follow his footsteps in the restaurant world. He worked at restaurants including the Luke Plaza Hotel in Nagasaki and high end robata restaurant Inakaya in Tokyo before joining Okuu in 2011. It was the first time in his career working at a yakiniku restaurant, but the technique and expertise he fostered elsewhere were an advantage in his pursuit of meat knowledge. He currently manages the kitchen at the Fujisawa branch.

木村 隆二Ryuji Kimura

Shikiha - Kaiseki Yoshihito

志木葉〜懐石よしひと〜

  • Yokohama Chinatown/Ishikawacho, Kanagawa
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

渡邊 佳人Yoshihito Watanabe

The Chef's Recommendations

Making good use of his rich experience at Japanese restaurants, he offers colorfully decorated dishes. 

He was born in 1974 in Yokohama, Kanagawa prefecture. He entered the cooking field after graduating from high school. At the age of 20, he started working under Mr. Kazumi Kurokawa, the grand master Japanese chef of the Odakyu Group, and had training at various renowned restaurants. Then he entered [Shikisaian Kurokawa] and worked as the master chef at [SO] in Kannai, Yokohama, under Mr. Kunikazu Shimomura, the grand master chef of the main branch [Tsuki] in Kannai. In 2011, he opened [Shikiha - Kaiseki Yoshihito]. 

渡邊 佳人Yoshihito Watanabe

Yakiniku Senzankaku

焼肉 千山閣

  • Himeji, Hyogo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

金豊 英学Eigaku Kanetoyo

The Chef's Recommendations

His mystery sauce and uncompromising approach to selecting ingredients bring satisfaction to his customers

Born in Osaka in 1950, his marriage triggered him to begin his career as a chef. He used to help out at his family's yakiniku (barbecued meat) restaurant, which equipped him with the techniques and exacting standards of a chef. Ten years later, he opened [Yakiniku Senzankaku]. Mr. Kanetoyo says that he "wants to please his customers by providing high quality Japanese black beef at reasonable prices". His original dipping sauce, based on a secret family recipe that he inherited from previous generations, has gained real popularity. The restaurant is now thriving so much that it sometimes sells out of beef.

金豊 英学Eigaku Kanetoyo

Ichifuku Makurazaki no Ajidokoro

一福 枕崎の味処

  • Ibusuki/Makurazaki, Kagoshima
  • Japanese,Japanese / Tonkatsu (fried pork cutlet) / Sashimi (raw fish)/Seafood / General

井上 常大Jodai Inoue

He is the second generation preserving 60 years of traditional flavors

[Ichifuku - Makurazaki no Ajidokoro] was set up by Mr. Inoue's parents. Thanks to the support of their many customers, the restaurant has stayed open for 60 years. Mr. Inoue decided to become a chef in order to take over the restaurant. He works hard to preserve traditional flavors but also to generate new ideas for dishes.

井上 常大Jodai Inoue

restaurant Artisan

restaurant Artisan(レストラン アルティザン)

  • Kannai/Bashamichi, Kanagawa
  • French,Italian/French / French / Wine / Cocktail

佐藤 剛Tsuyoshi Sato

Mr. Tsuyoshi Sato offers addictive savory dishes with a strong impact. 

He was born in 1972 in Niigata prefecture. After working part time at a steak house, he entered [Atsugi Royal Park Hotel]. In his 4th winter there, he was fascinated with the high-quality cuisine and speediness of Phillipe Batton who was visiting Japan for a hotel fair. Then he trained at a renowned French restaurant in Japan, and went to France. After returning to Japan, he opened [restaurant Artisan] in 2000 in Naha city. In 2007, he closed the restaurant to go to Tokyo. In 2018, he reopened the restaurant in Nihon-odori, Yokohama.

佐藤 剛Tsuyoshi Sato

Umakabo

うまか房

  • Osaki/Tome/Kurihara, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Omurice (omelet rice) / Steak

井口 寛Hiroshi Iguchi

The Chef's Recommendations

Mr. Iguchi just seeks for the happiness of the guests in front of him.

He was born in 1967 in Miyagi prefecture. He worked as a chef at [Hotel Metropolitan Sendai] for 25 years, mainly in French cuisine, as well as many other genres such as general western cuisine. Currently he is actively working as the master chef at [Umakabo], while just seeking for the happiness of the guests in front of him. 

井口 寛Hiroshi Iguchi

Ryoutei Kakuemon

料亭 覚右衛門

  • Tonami/Gokayama, Toyama
  • Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / Local Sake

高畠 文夫Fumio Takabatake

The Chef's Recommendations

A chef with a fighting spirit who respects tradition, and values reform.

Born into the third generation, he learned the ABC's and details of cooking from a young age. At the same time, he learned the happiness of making people smile with his food, and idolized the cooking of the world. In 1987 he graduated from a cooking specialty high school, and started at the main location of "Gomangoku" that same year. In 1994, he opened "Ryoutei Kakuemon." He works to send the memories of his predecessors forward to the coming days.

高畠 文夫Fumio Takabatake

Sha Tom Yum Kung Pochana

シャー・トムヤムクン・ポーチャナー

  • Ueno, Tokyo
  • Thai/Vietnamese,Other Asian / Thai / Asian Creative Cuisine / Thai Curry

チャイ・ナ・ライChai Na Rai

A chef who loves his homeland of Thailand above all else

Born in Lopburi, Thailand, Mr. Chai Na Rai came to Japan after training at a hotel in Thailand. In Japan, he worked as a chef at the predecessor to [Sha Tom Yum Kung Pochana] in Ueno-Hirokoji. He is skilled in making a wide variety of regional Thai dishes that range from the north of Thailand to the south. With a bright and friendly personality, he has many fans and says, [it makes me happy when I get customers to like Thailand or Thai cuisine.] He also cheerfully provides dishes that are not on the menu if a customer orders it.

チャイ・ナ・ライChai Na Rai

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