1561 - 1580 of 1826 chefs
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Rico Cowbell
RICO カウベル
- Yokosuka/Oppama, Kanagawa
- Hamburg Steak,Western / Hamburger Steak / Curry / Steak
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川上 利博KAWAKAMI TOSHIHIRO
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Serving the specialty hamburger steak I have cooked for a long in my own restaurant
He was born in Kagoshima Prefecture in 1954. After graduating from a high school, he came to Tokyo to enter the restaurant business. Chance led him to joining "Cowbell," a restaurant whose specialty is hamburgers. He worked there as a chef for 40 years. He did not initially think of independence, but gradually became eager to have his own restaurant. He finally set up his own restaurant 24 years ago. Currently, he and his wife are working closely together to provide delicious food and hearty service.
川上 利博KAWAKAMI TOSHIHIRO
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Kushi Agemono Shun's Ginza
串あげもの 旬s 銀座店
- Ginza, Tokyo
- Japanese Sosaku (creative),Japanese / General / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine)
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和田 隆WADA TAKASHI
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Enjoy "Kushiage" (fried skewers), have fun with the chef, and understand its depth.
After graduating from culinary school, he hoped to become a patissier, so he began working at a French restaurant through an introduction from the school. Following that an acquaintance introduced me to a steakhouse. Ultimately, he wound up working at several different restaurants. When he turned 30, he began thinking about the chef he wanted to become. He started at a kushiage (fried skewers) restaurant. It was his first time interacting with customers at a counter. As a chef, there was nothing better than directly seeing a customer's reaction. 15 years has since passed and he has continued working as a kushiage chef.
和田 隆WADA TAKASHI
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Kokera
こけら
- Shimokitazawa, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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渡邊 兼二朗WATANABE KENJIRO
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I had a fascination with the hospitality industry and I always hoped to have my own place!
My first job working in the hospitality industry was at an izakaya. While I was working there, I became very interested in the industry and I began to think about starting up my own place. From that time on, all of my attention went into learning how to cook. The izakaya that I worked at focused mainly on seafood based cuisine, which meant that I gained a lot of knowledge and tricks about cooking with fish. People say that my knowledge of fish is on a different level to others.
渡邊 兼二朗WATANABE KENJIRO
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Oebi Tempura Senmonten Sanki
大エビ天専門店 さんき
- Minato-ku/Minami-ku/Midori-ku, Aichi
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Udon (noodles) / Tendon/Tenjyu (tempura bowl)
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岩井 春幸IWAI HARUYUKI
The Chef's Recommendations -
Oebi Tempura Senmonten is fully committed to bring you smiles of joy and surprise.
He was born in January 1951, in Yaotsu Town in Kamo District, Gifu Prefecture. Our manager's previous job was making tempura at a snack store in a market. With 21 years experience in the industry, he created "Oebi Tempura Senmonten" to bring you the freshest shrimp cooked in the most delicious manner. Our chef puts his all every day in order to see our customers' happy, satisfied expressions.
岩井 春幸IWAI HARUYUKI
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Restaurant Le japon
レストラン ル・ジャポン
- Nakameguro, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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中田 耕一郎NAKADA KOICHIRO
The Chef's Recommendations -
French fusion cuisine with an added Japanese undertone
Born in 1976 in Fukushima, the chef went to a culinary school after graduating from college. He learned French cuisine for five and a half years while working at "Auberge au Mirador" in Hakone. Later, he moved on to become a head chef at "ELEMENTS" after working at "SHINPEI," a Japanese restaurant. The chef opened his own restaurant "Le Japon" in 2011, after refining his basics in Japanese cooking at "Ryoriya Kodama." Presently he offers cooking classes at his own shop.
中田 耕一郎NAKADA KOICHIRO
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Hakata Taki Gyoza Ikeda Shoten
博多 炊き餃子 池田商店
- Hirao/Kiyokawa, Fukuoka
- Gyoza (dumplings),Chinese / Shochu / Gyoza (dumplings) / General
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冨永 信一TOMINAGA SHINICHI
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By making sure ingredients change every day, there is always an eye on consistent quality.
Born in 1973, and a native of Fukuoka Prefecture, he had always loved food, but was working at a company unrelated to the culinary world. From there, he decided to change occupations and pursue the path of becoming a chef. Every day he constantly watches changes in conditions and the quality of ingredients to insure a consistent high level of quality, which means he is always studying the textures and flavors of the food he has perfected.
冨永 信一TOMINAGA SHINICHI
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Chinese Restaurant China Room
中国料理 チャイナルーム
- Roppongi, Tokyo
- Chinese,Chinese / General / Shanghai / Beijing
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中里 卓NAKAZATO TAKASHI
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A diehard chef, straight along this road from his middleschool longing
Born August 19, 1968, in Yokosuka, Kanazawa, during his middle school days he always gazed upon the neighborhood Chinese restaurant, impressed with the smells and the sounds he heard from its kitchen. He was inspired when a person from the restaurant noticed this and made him fried rice. While working as a part-timer at that restaurant, learning many things from the owner, he started on the chef's path. He built up experience at many different Chinese restaurants, most notable The Westin Tokyo's Ryutemmon. He has been working at China Room since 2003.
中里 卓NAKAZATO TAKASHI
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Ebiju
海老重
- Nishi-Funabashi, Chiba
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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海老原 孝EBIHARA TAKASHI
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Growing up watching his father, a chef
After growing up watching his father work as a sushi chef, it was a natural step for him to set foot in the culinary world. He trained at various restaurants and even opened his own restaurant but fate lead him to manage a restaurant with his father in 2012. That restaurant is reopening after a renovation.
海老原 孝EBIHARA TAKASHI
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Daichinro New Store
大珍樓新館
- Yokohama Motomachi/Yamashita Park, Kanagawa
- Cantonese,Chinese / General / Cantonese / Yum Cha/Dim Sum
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鄭 金華TEI KINKA
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Realizing his childhood dream, he stands in the kichen.
He was born in Hong Kong in April 1960. He had admired chefs who displayed brilliant skills at restaurants since he was young, and so he chose to be a cook with the desire to become a chef able to make many people happy. He works hard every day to bridge the gap between Japanese and Chinese food cultures.
鄭 金華TEI KINKA
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Obanzai Sengyo Hachiya
おばんざい鮮魚鉢屋
- Meito-ku/Fujigaoka, Aichi
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Local Japanese Cuisine / Kyoto Cuisine
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富永 将TOMINAGA MASARU
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I'm so happy when people enjoy and say my home cooked food is delicious.
Born on February the 13th, 1985 in Aichi Prefecture. He trained and gained experience by working in Japanese bars, sushi restaurants, and other restaurants as well. In 2008, he began working at the fresh fish restaurant, "Obanzai Sengyo Hachiya", since their opening. He still works there now.
富永 将TOMINAGA MASARU
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Mond Nihonbashi
主水 日本橋店
- Mitsukoshimae, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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森山 彰文MORIYAMA AKIFUMI
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Offering local cuisine made using naturally abundant Shimane ingredients
Born August 16th in Shimane Prefecture. After graduating from high school, he attended culinary school. Upon graduation he went to work for Creative Group Inc., a company that runs a number of prominent restaurants. In 2012 his first assignment was determined to be Mond Nihonbashi, so he traveled to Tokyo. Now he treats Tokyo's Nihonbashi to the nostalgic Shimane flavors of his youth.
森山 彰文MORIYAMA AKIFUMI
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Kasane
かさね
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / General / Sake / Shochu
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柏田 幸二郎KASHIWADA KOJIRO
The Chef's Recommendations -
A chef who layers the flavors of the four seasons and the encounters between people
Kojiro Kashiwada is a native of Miyazaki Prefecture in Kyushu. Because he had a dining hall for a home, he naturally chose the path of the chef. After training at a ryotei (traditional Japanese restaurant) in Osaka that specialized in catering, he worked for five years at Gyozantei in Miyazaki before moving to Tokyo in order to establish the second branch of that restaurant in the Akasaka neighborhood. He worked for about seven years at the Akasaka store before setting out on his own. It has been 16 years since he first opened Kasane.
柏田 幸二郎KASHIWADA KOJIRO
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Shimalabo
シマラボ
- Hatchobori/Noboricho/Hakushima, Hiroshima
- French,Italian/French / Wine / Western Sosaku (creative cuisine) / French
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島村 光徳SHIMAMURA MITSUNORI
The Chef's Recommendations -
Working part-time in restaurants during his high-school days proved to be the gateway to a culinary career
He was born in Hiroshima Prefecture on December 4th, 1972. During his high school days he worked in part time jobs at a variety of food and drink establishments and because of this experience he decided to become a chef. Aiming to become a chef in French cuisine, the most highly regarded in the world, he went to France, and at the age of 20 he graduated from the Tsuji Culinary Institute's school in France. After training in top-class hotels, he returned to France. After training in Lyon and Cannes he came back to Japan. He has been with "Mikuni Hiroshima" since it opened. Carrying on in the spirit of chef Kiyomi Mikuni, he opened "Restaurant Shimamura L'Espirit de Mikuni", which he currently operates.
島村 光徳SHIMAMURA MITSUNORI
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Yakiniku Korean Dining Youngdong South Entrance
韓食菜炎 ヨンドン南口店
- Enoshima/Kugenuma, Kanagawa
- Korean,Other Asian / Yakiniku (grilled meat) / Korean / Horumon (offal meat)
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菅原 進SUGAWARA SUSUMU
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Enjoy the hospitality of a young head chef devoted to yakiniku (grilled meat) since his student days
I was born in 1981 in Kanagawa Prefecture. While at the university, I worked at a Korean barbecue restaurant and gained a lot of experience. In 2010 began displaying my talents at "Korean Royal Cuisine Yondon" and then in 2014 became head chef at its sister restaurant, "Korean Saien Yondon Minamiguchi Branch" in 2014.
菅原 進SUGAWARA SUSUMU
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Washoku to Tempura Zefu
わしょくと天ぷら ぜふ
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Sake
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大江 信行OE NOBUYUKI
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Influenced by his relatives who cooked for a living, he chose the same path
Born July 9th, 1958, he's a native of Miyagi Prefecture's Higashimatsushima City. Influenced by his relatives who cooked for a living, he too chose the same path. After graduating from the Musashino School of Culinary Arts in Tokyo, he trained for three years at a Japanese restaurant in the city before moving on to the high class Sendai restaurant Gin Tanabe. He plied his skills there for roughly 30 years before coming to Sumibi Wabo Hesoya (now: Wasyoku to Tempura Zehu) to cap off his career.
大江 信行OE NOBUYUKI
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Cantonese En Ken Takase
カントニーズ 燕 ケン タカセ
- Marunouchi, Tokyo
- Chinese,Chinese / Cantonese / Chinese Sosaku (creative cuisine) / Wine
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高瀬 健一TAKASE KENICHI
The Chef's Recommendations -
Our chef adds a stylish presentation to Hong Kong-style Cantonese cuisine
Our chef was born in May 1965 and is a native of Miyagi Prefecture's Sendai City. His interest in cooking started around the age of 20. On a visit to Hong Kong at the age of 24, the flavors of the authentic dishes he experienced there impressed him so profoundly that afterwards he sought out Hong Kong-style Cantonese cuisine. He moved to Tokyo at 29 and, after training mainly at hotel restaurants, including the Tokyo and Maihama Sheraton Hotels, he participated in the opening of the Mandarin Oriental Hotel Tokyo. Three years later, he achieved his first one-star Michelin rating and, after another four years, he opened Cantonese "Tsubame" KEN TAKASE.
高瀬 健一TAKASE KENICHI
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Chinese Restaurant Chanchan
中国酒菜 暢暢
- Kishiwada/Izumi/Izumisano/Sennan, Osaka
- Chinese,Chinese / Shokoshu (Chinese Shaoxing wine) / Yum Cha/Dim Sum / General
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井上 靖久INOUE YASUHISA
The Chef's Recommendations -
Enjoy authentic, hotel-grade Chinese food at this street side venue.
Born on March 25, 1960, in Kyoto Prefecture. Influenced by parents, who were both true gastronomes, he developed a keen interest in cooking, especially Chinese food, from a very early age. In 1980, he began what would become a 7 year training at restaurant Dunhuang in Yamaguchi Prefecture. He was also deeply impressed by the passionate approach of Chef Kazuo Uchida, his senior at the Hotel New Otani in Osaka (currently serving as chef at the ANA Hotel in Kyoto), which further deepened his commitment to the culinary arts. His downtown restaurant's creed is to make luxury hotel-grade Chinese cuisine easily accessible to all.
井上 靖久INOUE YASUHISA
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Ajisai Sankyu
味彩 山久
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Gyutan (beef tongue)
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久世 竜吾KUZE RYUGO
The Chef's Recommendations -
He watching his father, who was a chef, at work, and naturally got into cooking.
Born in 1974 in Mie Prefecture. His father was a chef, and being surrounded by cooking gave him a familiarity with it. At the age of 18, starting with a restaurant called kani honke, he did a variety of training, in Japanese grilling, yakitori, and a Japanese restaurant within a hotel. In July, 2011, he opened Ajisai Sankyu. Since opening, he has produced food that is healthy and doesn't use synthetic flavorings.
久世 竜吾KUZE RYUGO
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Ramen Senka Rapita Main Store
らーめん専家 羅妃焚 総本店
- Iwamizawa/Sorachi, Hokkaido
- Ramen,Ramen (noodles) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)
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菅原 久義SUGAWARA HISAYOSHI
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He's loved eating since early childhood! He dreamed of having his own restaurant.
When he was young, owner Hisayoshi Sugawara's favourite foods were ramen and curry rice. With the spirit of a child, he dreamed of owning his own restaurant. Since it was his favourite food, Hisayoshi was determined to make the ultimate bowl of ramen himself. Trying the ramen at various restaurants, he made continual improvements until settling on the present taste. That's the taste you can enjoy today.
菅原 久義SUGAWARA HISAYOSHI
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Restaurant Carrot
レストラン キャロット
- Ueda/Komoro/Saku, Nagano
- Pasta/Pizza,Italian/French / Pasta / Pizza
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三田 錦朗MITA KINRO
The Chef's Recommendations -
Our goal is to make sure our parents eat delicious food.
Born in Nagano Prefecture on the 10 of March, 1963, he set out to become a chef so that he could make delicious food for his parents. After he worked at a Hotel for three and half years, he got a job at Restaurant Carrot, where he is now based.
三田 錦朗MITA KINRO
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