1481 - 1500 of 1837 chefs
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COCOLO - Teppanyaki & Wine
鉄板焼とワイン COCOLO
- Fukushima/Noda, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes) / General
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丸山 卓MARUYAMA TAKASHI
The Chef's Recommendations -
Making use of his experience working in a range of different genres, he opened a restaurant where he could express himself
He entered the culinary world at the age of 21 at a French restaurant in Kitashinchi, going on to gain experience in many different types of establishments: cafes, Italian restaurants, dining bars, bars, and teppanyaki restaurants. He learned management skills at major restaurant chains like Balnibarbi and Zetton, before opening his own restaurant, COCOLO.
丸山 卓MARUYAMA TAKASHI
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Ginza Asami
銀座 あさみ
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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浅見 健二ASAMI KENJI
The Chef's Recommendations -
Being faithful to the fundamentals, a chef highly trained in Japanese cuisine
Genji Asami is a native of Tokyo City. Having a father who ran a fruit and vegetable business, he embarked on the path to becoming a chef because he liked to cook. After graduating from the culinary academy, Kagakuen, he trained at Buan, a Kyo-ryori (special style of Japanese cuisine) restaurant in Kudanshita, as well as several other establishments. When he was 38, he was hired at Kyoaji Tennouzuairu-ten, located in Shinbashi. After that, he set off on his own and opened Ginza Asami in 2000, which he continues to cook to the present day.
浅見 健二ASAMI KENJI
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Japanese Restaurant SEIZAN
日本料理 晴山
- Tamachi/Mita, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes)
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山本 晴彦Haruhiko Yamamoto
The Chef's Recommendations -
We pride ourselves on our dashi, the foundation of Japanese cuisine
Born on September 5th, 1979 in Ashikaga City, Tochigi prefecture. Seeing how his cooking made his parents happy, he realized the gentle appeal of food, and decided to become a chef. After graduating from Ecole Tsuji Tokyo, he moved to Gifu prefecture to study under one of the school's special lecturers, Seiji Takada, and work at his restaurant "Takada Yassho". At the young age of 25 he became the manager of another branch of Yassho, and at 31 opened his own restaurant in Tokyo, called Seizan, and has been working there since.
山本 晴彦Haruhiko Yamamoto
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Suzunoya
牛たん・旬菜 鈴の屋
- Susukino, Hokkaido
- Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Hamburger Steak / Gyutan (beef tongue)
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深谷 仁博 FUKAYA KIMIHIRO
The Chef's Recommendations -
Having two busy working parents, devoted himself to learning the preparation of Japanese cuisine since elementary school
Born August 7th, 1973, raised in Kamigawa-gun, Hokkaido. Both his parents worked, so learning to cook in elementary school, he enjoyed learning how to season and prepare dishes. After graduating high school he trained in a Japanese restaurant, learning many skills and techniques. After that he worked as a chef in a Japanese hotel restaurant. In May of 2011 he struck off on his own and opened Suzunoya.
深谷 仁博 FUKAYA KIMIHIRO
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Ampuku Ikebukuro
あんぷく 池袋店
- Ikebukuro West Exit, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Udon (noodles) / Curry Udon (noodles)
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安江 勇治YASUE YUJI
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Our young chef studied under master creative Japanese chef Rokusaburo Michiba to master the art of culinary harmony
As the son of the owner of Western-style restaurant Ampuku, our chef has been accustomed to working in the kitchen since a young age. He got his start as a chef at the age of 19, working for a restaurant that served course banquets in Gifu, before refining his skills at places like Poisson Rokusaburo in Akasaka, Tokyo. During these studies he took part in founding the creative Japanese restaurant NINJA in New York, famed for elegant and captivating dishes. After returning to Japan he decided to follow in his father's footsteps and found his own eatery: Ampuku, serving original udon dishes.
安江 勇治YASUE YUJI
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Kitakamakura En
北鎌倉 円
- Kamakura/Zushi, Kanagawa
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes)
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堀江 邦英HORIE KUNIHIDE
The Chef's Recommendations -
Following in his father's footsteps after being enchanted by creating with his own hands
He was born in Kanagawa prefecture in 1973. After finishing graduate school, he worked as an on-site supervisor at an engineering firm for five and a half years. While he was there, he was enchanted by the charm of the things he created with his own hands, and jumped ship when he was 32 to start a new career in the world of cooking. For 10 years he worked under his father, Mr. Osamu, who was working at Tsujitome, a renowned kaiseki (course menu) restaurant. Presently, he and Mr. Osamu both display their talents at Kitakama Kuraen, and he concentrates daily on his job as a chef.
堀江 邦英HORIE KUNIHIDE
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Chisana Kura Dareyame
小さな蔵 だれやめ
- Kinshicho/Sumiyoshi, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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福永 健太Kenta Fukunaga
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He started down the path to becoming a chef by discovering the potential of the world of the culinary arts
He studied economics day and night as a student, and studied business management during his time abroad. When he returned to Japan, he developed an interest in the world of cooking, and officially started down the path of becoming a chef. After an experience as the manager and head chef of a restaurant in Tokyo, he struck out on his own. He now exercises his skills at "Chisanakura Dareyame". Using his previous background in business management, he has created a place where anyone can feel comfortable while enjoying their food and drinks. His restaurant gets plenty of repeat customers.
福永 健太Kenta Fukunaga
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Onzoshi Kiyoyasutei Kamakura Prince Hotel Branch
御曹司 きよやす邸 鎌倉プリンスホテル店
- Kamakura/Zushi, Kanagawa
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / General / Wagashi (traditional Japanese sweets)
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川久保 美紀KAWAKUBO MINORI
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Cooking is a profession that allows me to learn a lot from my customers, something for which I am truly grateful.
Born in Kanagawa, in a family of shopkeepers, he learned to love customer service from a very early age. Offering the best service and the freshest products led him to develop an interest in stock-less restaurants, and 7 years ago, to go from a position of a sales clerk in a small retail shop to that of hall staff in a Western restaurant. He started serving at the Onzoshi Kiyoyasutei Kamakura Prince Hotel one and a half years ago, and describes himself as deeply motivated by his trade, which allows him to learn important things from his customers and to explore the fascinating use of seasonal ingredients in Japanese cuisine.
川久保 美紀KAWAKUBO MINORI
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Verdemar
ベルデマール
- Yomitan/Chatan, Okinawa
- French,Italian/French / French
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具志堅 日出夫GUSHIKEN HIDEO
The Chef's Recommendations -
Dedicated to French cuisine for 30 years, he pursues not only delicious flavours, but also his guests' utter satisfaction
Born in Okinawa in 1959, he was 21 when he made up his mind to become a chef. Fortunately for him, at the same time there was a boom in resort hotels in Okinawa. He studied French cuisine, aspiring to become the face of a famous hotel restaurant. At last he succeeded, becoming the chief chef at the opening of the Hotel Nikko Alivila, where he still works to this day. Not only does he continue to work on his culinary skills, but he also pours effort into making sure his guests are satisfied, as he continues to guide the restaurant to ever greater levels of achievement.
具志堅 日出夫GUSHIKEN HIDEO
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Moritaya Tokyo Marunouchi Branch
モリタ屋 東京丸の内店
- Marunouchi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Japanese Beef Steak / Shabu-shabu (boiled meat slices)
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矢嶋 健YAJIMA KEN
The Chef's Recommendations -
From a genuine love of fish to developing an interest in meat cuisine through his work with food
Born in 1968 in Tokyo, he was always interested in working with food, and as a lover of fish, started working in Tsukiji as a purchaser and handler of ingredients. Afterwards, his work at a company in the restaurant industry also deepened his appreciation for wines and meat dishes. He joined the Moritaya Tokyo Marunouchi Branch in December 2003, gaining a sommelier certification at around the same time.
矢嶋 健YAJIMA KEN
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Ryotei Kishokaku
料亭 亀松閣
- Yamagata, Yamagata
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine
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笹原 智美SASAHARA TOMOMI
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incorporating new experiments, preserve the traditon of a shop of long standing
I was born in 1957. With my birth, the 4th generation for a restaurant of long standing had arrived. When I was 15, my father passed away and I became strongly conscious of my duty to carry on the family business. During my student years, I joined Japan International Cooperation Agency Volunteers, and gaining wide experience and knowledge. After graduating from college, I studied Kyo-Kaiseki (Kyoto-style cooking) for 4 years in "Hyoutei," in Kyoto. Now, blending Kyo-Kaiseki and local ingredients and the cuisine of Yamagata, I mix tradition with creativity.
笹原 智美SASAHARA TOMOMI
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Chiso Yamatoya
馳走やまとや
- Hakata Station, Fukuoka
- Creative,Sosaku (creative) / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
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島子 裕朗SHIMAGO HIROAKI
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Enjoyed meeting and connecting with customers since working parttime
Born in Fukuoka in 1981. When he was still a student working in a Japanese restaurant, entertaining and chatting merrily with drinking customers, he starting to think about about making it into his future. While working at various Japanese teppanyaki (grill) restaurants and izakaya (Japanese-style pubs), he came to work at Chiso Yamatoya as a chef four years ago. Currently he works as both a chef and manager.
島子 裕朗SHIMAGO HIROAKI
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Hakata Hotaru Azabujuban
博多ほたる 麻布十番店
- Azabu-Juban, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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斉藤 俊輔SAITO SHUNSUKE
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His mother's smiling face ignited a spark in him.
When he was in the second grade, he made a cake with his elder sister and let his mother try it. Her delighted expression and praise for the delicious cake gave rise to his feelings of wanting to bring joy to other people besides his mother. Hence, he decided to become a chef when he was in the fourth grade.
斉藤 俊輔SAITO SHUNSUKE
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Nishi Azabu Bancho
西麻布 晩鶏
- Nishi-Azabu, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken
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荻田 直紀OGITA NAOKI
The Chef's Recommendations -
In desire of the betterment of yakitori, the grilled chicken dish of the people of Japan
Coming from Kagawa, his family managed a restaurant and cookery was present nearby from his childhood onward. So it's only natural he came to love food and chose to work at a restaurant for his university part-time job. After graduation, he engaged in training at Japanese-style and Japanese traditional restaurants, realizing his long-sought independence after his experience at a yakitori (grilled chicken) shop. Yakitori has the potential to be a dish of national ranking; he wants to take this food of the people and elevate it even further through the addition of flavor, hospitality, and accommodation to his customers.
荻田 直紀OGITA NAOKI
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Celadon
セラドン
- Sasazuka, Tokyo
- Thai/Vietnamese,Other Asian / Thai / Thai Curry / Imported Beer
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マナ アモンラッタプーンMANA AMONRATTAPUN
The Chef's Recommendations -
The true essence of service refined in Thailand - broad smiles that brighten up your day in Japan
He was born in the province of Tak in Thailand in 1966. He worked as a hotelier for the Oriental Hotel Group in Thailand, and was engaged in the service industry in roles such as tour guides. After coming to Japan in 1997, he trained at a Thai dining restaurant in the city center of Tokyo, and was in charge of the front of house. He possesses a cheerful spirit with an unfaltering smile, and was put in charge of the dining area of "Celadon" ever since it opened in 2000.
マナ アモンラッタプーンMANA AMONRATTAPUN
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NIRVANA New York
ニルヴァーナ ニューヨーク
- Roppongi, Tokyo
- Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry
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杉山 幸誠SUGIYAMA KOSEI
The Chef's Recommendations -
Putting various food experiences to use, sets his sights on a continuously evolving cuisine
Born in Tokyo, 1974. While training at [Grand Bleu] in Roppongi famous for Californian cuisine, he met a chef and was influenced to change his path to French cuisine. Afterwards, working at cafes and Japanese restaurants, as well as experiencing food abroad, by fate he was welcomed into [NIRVANA New York] restaurant. Their concept of "constant culinary evolution" matched that of the chef who had experienced various cuisine genres. He is still devoted to pursuing Indian cuisine, but always thinking outside of the box.
杉山 幸誠SUGIYAMA KOSEI
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Sumibi Shichirin Yakiniku Akazakura
炭火七輪焼肉 糸桜
- Kobe/Shinkaichi, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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岸田 好純KISHIDA YOSHIZUMI
The Chef's Recommendations -
Born into an established shop that sold "Kobe beef" and raised by a mother who was a food expert.
While taking over Oi Nikuten, his family's established butcher shop that was founded in 1871, he also manages Itozakura, a yakiniku (grilled meat) restaurant. With his mother being a food expert, he learned how to expertly discern meat and fat quality. His motto is "cut the meat only after seeing the customer's face."
岸田 好純KISHIDA YOSHIZUMI
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Gazan Garden
雅山GARDEN
- Azabu-Juban, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ)
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胡子 秀樹EBISU HIDEKI
The Chef's Recommendations -
Starting his career as a chef, he later learned balance working as a consultant.
Born in Hiroshima in 1959, he had always dreamed of being a chef, and joined Tokyo's Crescent restaurant at age 20. Before he started in the kitchen, he worked as waiter, and came to understand the allure of hospitality, developing an interest in customer relations. Afterwards, he worked in management at a consulting firm, and in 2012 joined Sennohana, a Michelin Star-rated restaurant. Currently, he heads Gazan Garden as general manager.
胡子 秀樹EBISU HIDEKI
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Unagi Kushiyaki Shinten
うなぎ 串焼 心天
- Ningyocho/Kodenmacho, Tokyo
- Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Unagi (eel) / Hitsumabushi (eel bowl)
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林 成Rin Sei
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A part-time job in Toyko led him down the path to where he is today.
When he was 21, Sei Rin came to Okinawa as an exchange student from China, after which he went to Tokyo. He trained for 5 years in the restaurant Unashin in Shimbashi, before opening Unagi Kushiyaki Shinten 5 years ago.
林 成Rin Sei
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Hang Dong
韓灯 ハンドゥン
- Tsukishima, Tokyo
- Korean,Other Asian / Yakiniku (grilled meat) / Korean / Makgeolli
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金 英徳KIMU YONDOKU
The Chef's Recommendations -
Taught by his mother, his flavours are based on home cooking from his childhood.
Brought up with his mothers Korean style cooking, Korean cuisine forms the base of his flavor. In his 20s he did cooking training for 2 years. Afterwards he returned back to Kyushu, where he help out at his mothers restaurant. Nine years ago he moved with his mother to Tokyo, where they both now reside.
金 英徳KIMU YONDOKU
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