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1561 - 1580 of 1815 chefs

steak lounge Ren

steak lounge 煉

  • Imaizumi, Fukuoka
  • Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)

権藤 武志GONDO TAKESHI

The Chef's Recommendations

I want to convey fun of cooking to the customer I make the most of such desire to my cooking

He was born in Fukuoka Prefecture in 1977. He has been interested in eating since he was a child. He naturally wanted to cook a delicious food. After graduating from a vocational school for becoming a licensed cook, he trained at hotels and Italian restaurants and then join this restaurant. His dishes are popular as he draws on his own experience and sense to create them. He use selected ingredients every day and keeps responding to the needs of customers

権藤 武志GONDO TAKESHI

Yakitori Tori Ryori Toritatsu

焼き鳥・鶏料理・鳥辰

  • Shinjuku West Exit/Tochomae, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / General / Kushiyaki (grilled skewers)

吉川 公一YOSHIKAWA KOICHI

With food hygiene his top priority, he is a chef who appraises his fresh ingredients

Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."

吉川 公一YOSHIKAWA KOICHI

Shinkiro

蜃氣楼

  • Gion, Kyoto
  • Japanese,Japanese / General

島田 涼SHIMADA RYO

The Chef's Recommendations

He continues to perfect his skills in a traditional geisha district in order to create food that delights his customers

He loves delicious food and wanted to be able to serve it to customers, so he made the decision to become a chef. Since graduating from culinary college he has spent 13 years working in Japanese restaurants, learning the trade from the basics and building up experience. He is particular about drawing out the innate flavor in ingredients that contain a sense of season and provenance, while at the same time adding an extra touch to simple food. The taste of his food is loved by people of all different ages, and he continues to display his skills, encouraged by expressions of appreciation for his cooking.

島田 涼SHIMADA RYO

Dining Bar YZ

ダイニングバーYZ

  • Hida/Takayama, Gifu
  • Pasta/Pizza,Italian/French / Steak / Pizza / Cocktail

吉實 賢介YOSHIZANE KENSUKE

Brings delicious tastes to life with his cooking experience that can't be confined to one culinary style

Born in 1981 in Hida, Gifu Prefecture. Aspiring to become a chef, he trained at the Japanese food restaurant "Izakaya Fumi" in Nagoya city's Chikusa district and "Karatoya" in the Sakae district from the age of 18 on. After that, he returned to Takayama and opened this restaurant in 2012, turning his dream into a reality.

吉實 賢介YOSHIZANE KENSUKE

Monja Mugi

もんじゃ 麦

  • Tsukishima, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)

坂巻 剛SAKAMAKI TSUYOSHI

Took the path to become a chef naturally.

The chef loved to cook since he was young. Naturally, he chose the path of becoming a chef.

坂巻 剛SAKAMAKI TSUYOSHI

Oyaji Dining Shobu

おやじダイニング しょうぶ

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

大田 雅博OTA MASAHIRO

Staying close to our roots is our motto. We aim to create food and an atmosphere that you'll love.

Born in October 1970 on Himakajima Island in Aichi. Because of his love of cooking, he immediately began his training at a Japanese-style restaurant after he graduated from high school. At age 30, he began working in product development for restaurants in Nagoya and after that, he studied restaurant management. At age 35, he opened his own shop, Oyaji Dining Shobu. Always putting his customers first, he strives to create a place that the locals will keep coming back to.

大田 雅博OTA MASAHIRO

Indian Restaurant ANAND

インド料理 アーナンダ ANAND

  • Akashi, Hyogo
  • Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry

サーワナ・シングSAWANA SHINGU

A chef who displays the virtues of Indian cuisine, while also looking for ways to match its flavors to Japanese tastes.

It has been six years since Chef Sawana, the owner's younger brother, came to Japan. He became the chef with the hope that "the Japanese people can enjoy the taste of Indian home cooking." Chef Sawana is in charge of tandoori and naan. By making spiciness levels adjustable and so forth, he continues to refine his dishes to suit the Japanese palate.

サーワナ・シングSAWANA SHINGU

Antiqua Trattoria Ciuri Ciuri

アンティカ・トラットリア シュリシュリ

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Italian,Italian/French / Italian / Mediterranean / Wine

高橋 健太TAKAHASHI KENTA

The Chef's Recommendations

Experience of apprenticeship era in Bologna, Italy ensures chef's works.

He was born in Tokyo in 1975. After graduating from culinary school, he trined for 3 years at "Osteria" in Funabashi, before leaving for Italy. For the 7 years he spent in Italy, he wandered from northern Italy to southern Italy with Bologna as his base, and gained experiences from numerous restaurants, with the Michelin-starred restaurant "IL SOLE" at the center. After returning to Japan, he joined the Sicilian restaurant "Don Cicco" in Shibuya and worked for 6 years under chef Tsutomu Ishikawa. In March 2013, he opened "Trattoria Antica Ciuri Ciuri".

高橋 健太TAKAHASHI KENTA

Tante Grazie

Tante Grazie(タンテグラッツィエ)

  • Ikebukuro West Exit, Tokyo
  • Italian,Italian/French / Italian / Pizza / Wine

簾内 成良MISUCHI NARUYOSHI

The Chef's Recommendations

With a desire to let everyone know the magnificence of Italian cuisine

Born in Tokyo, 1968. Dut to his love of pasta, he worked toward becoming an Italian chef after graduating culinary school. After training at Tokyo's [Ristorante Carmine], he traveled to South Italy. He further improved his skills at Sicilia's famous [Ristorante Unico], and was appointed as chef at [Tante Grazie] after returning to Japan. He explains that he gets hints of inspiration for his creations by communicating with his customers.

簾内 成良MISUCHI NARUYOSHI

Jiman ha Shizen Tori Ryori Kawadaya

自慢は自然。鶏料理 川田屋

  • Matsubara/Fujiidera/Kawachinagano, Osaka
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Nabe (hot pot)

武居 信仁TAKEI NOBUHITO

Offers up big portions made with top quality ingredients.

He was born March 8th, 1972, in Osaka Prefecture. Wanting to become a cook, after finishing high school, he began apprenticing at Tori Ryori after a friend introduced him. After that, he continued working at the same restaurant as a cook. Tondabayashi, Osaka is a place blessed with tranquil nature; a place where people go to get directly-sourced, fresh ingredients to create delicious meals.

武居 信仁TAKEI NOBUHITO

Queen Alice

クイーン・アリス

  • Minatomirai, Kanagawa
  • French,Italian/French / French / General

田面山 博憲TAMOYAMA HIRONORI

The Chef's Recommendations

The chef who protects the Queen Alice flavor.

Born in Kawasaki. After graduating high school, he trained at Kawasaki Nikko Hotel for 7 years before starting work at Queen Alice Ginza. After that, he worked at Queen Alice Reception Hall and then in 1999 he started at Queen Alice Yokohama Bay Hotel Tokyu, where he works now.

田面山 博憲TAMOYAMA HIRONORI

Sumibi Yakitori Kirishima

炭火焼鳥 霧島 

  • Hoshigaoka/Issha, Aichi
  • Japanese Sosaku (creative),Japanese / Yakitori (grilled chicken skewers) / Chicken / Shochu

花田 夏美HANADA NATSUMI

I entered the food world after a chance encounter with the boss.

Originally, Mr. Ikeda said he enjoyed customer service. While he was doing some other job, he met the boss of "Sumibi Yakitori Kirishima" and became interested in the food world. After that, he was invited by the boss to manage the restuarant together.

花田 夏美HANADA NATSUMI

Katsu Shimokitazawa

克ッ 下北沢

  • Shimokitazawa, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Umeshu (plum wine)

金澤 和輝KANAZAWA KAZUTERU

A pure and simple Izakaya! Nothing pleases us more than making our customers happy.

Since graduating from university, I've spent all my time working in various izakaya Japanese bars. This one's my tenth! Unlike other jobs, I love how you can see the customers' genuine reactions. I try my best everyday to prepare whatever dish the customer wants, even if it's not on the menu.

金澤 和輝KANAZAWA KAZUTERU

Trattoria Baffo

トラットリア バッフォ

  • Ginza, Tokyo
  • Italian,Italian/French / Italian

黒川 俊男KUROKAWA TOSHIO

A Ginza-based Italian food evangelist who casually delights his customer's hearts and palates.

After graduating high school, he was employed at a western-style restaurant. During his six years working there, he learned the fundamentals of cooking. After working at several restaurants, he was hired at the upscale Italian establishment, Trattoria Baffo, in Aoyama. During those eight years of work, he studied abroad in places such as Rome and Verona in order to learn the authentic taste and culture of Italy. In 2002, he opened Tratorria Baffo. Regarding Tsukiji's ingredients as "his ground", he continues to provide distinctive Italian cooking in the Ginza.

黒川 俊男KUROKAWA TOSHIO

Sosaku Chinese Hong Kong Homemade Dumpling Chai

創作中華香港手作り点心チャイ

  • Waseda, Tokyo
  • Dim Sum,Chinese / Yum Cha/Dim Sum / Hong Kong / Chinese Sosaku (creative cuisine)

KO

The Chef's Recommendations

The authentic Chinese chef.

Chef Ko was using his skill as a Chinese chef in China. He came to Japan in 2005 and became the chef of this restaurant. The renowned mabodofu (spicy dish with tofu and ground meat) featured on the radio is his creation.

KO

Japanese Cuisine FUKUSHIMA

日本料理 福しま

  • Yamaguchi City, Yamaguchi
  • Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / Kaiseki (traditional multi-course meal)

福嶋 忠幸FUKUSHIMA TADAYUKI

The Chef's Recommendations

He continues to strive down the path of cuisine to fulfill his dream of owning his own restaurant

Born in 1959. A native of Saga Prefecture's Karatsu City. His memories of a local Japanese food restaurant led him to enter the world of cuisine, deciding to make food that could move people. After acquiring experience at Hakata hotels and Japanese restaurants, he became head chef of Japanese cuisine at the Yachiyo Royal Hotel in Kumamoto. After that, he worked as head chef of the Yamaguchi Grand Hotel's Japanese Restaurant Miyabi for 12 years. He opened WA FUKUSHIMA in September of 2009, and this is his fifth year with us. He's never satisfied with his own cooking, striving for excellence each day.

福嶋 忠幸FUKUSHIMA TADAYUKI

Gyutan Sumiyaki Rikyu Nakakecho

牛たん炭焼 利久 名掛丁店

  • Sendai Station West Exit, Miyagi
  • Japanese,Japanese / Gyutan (beef tongue) / Curry

小野寺隆ONODERATAKASHI

Nothing says Sendai like gyutan (beef tongue)!

Nothing says Sendai like gyutan (beef tongue)! Interested in local ingredients, he took a job at Rikyu where he is now in charge of the grill. His motto is to take high quality ingredients and carefully grill them to perfection. "Grilling gyutan is fairly straightforward, and yet the flavor differs with each chef. I find that fascinating," Takashi remarks, as he affectionately tends the grill.

小野寺隆ONODERATAKASHI

Nepalico Komazawa branch

ネパリコ 駒沢店

  • Komazawa-Daigaku, Tokyo
  • Asia,Other Asian / Indian / Nepalese / Indian Curry

パダム デボコタPADAMU DEBOKOTA

He opened "Nepalico" with the aim of making Nepalese culture commonplace

He was born in Gorkha, Nepal in 1980, and came to Japan in 2003 in order to learn Japanese. After that, he resolved to spread the charm of Nepalese culture within Japan itself upon marrying his Japanese wife. He trained at restaurants in Tokyo, and returned to Nepal for a period of time to learn about Nepalese cuisine. In September 2010, he opened "Nepalico Shibuya branch". In March 2014, he opened "Nepalico Komazawa branch", thus spreading the charm of Nepalese cuisine further.

パダム デボコタPADAMU DEBOKOTA

Campagne

カンパーニュ

  • Ise, Mie
  • French,Italian/French / Others / French

東 健夫HIGASHI TAKEO

He admires nature's grandeur and pays respect to the divine. He works with local ingredients.

Born in Mie Prefecture on January 7, 1965. He loved to eat from childhood, and pursued the path of becoming a cook to make people happy through food. He decided to become a French chef to challenge the unknown, outside world, and a world that is opposite from his upbringing in the deep mountains of Kumano. He studied under Shima Kanko Hotel's head chef, Tadayuki Takahashi, for three years. Then, after training in France, Osaka, and Kobe, he opened his own restaurant at 26 years old. He continues to make food inspired by nature.

東 健夫HIGASHI TAKEO

Ricos KITCHEN

Ricos KITCHEN(リコス・キッチン)

  • Ebisu, Tokyo
  • Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / French / Italian

夏目 治樹NATSUME HARUKI

He draws out the deliciousness of his ingredients using culinary techniques from Italian to French, and sometimes even Japanese

Born in 1970, in Tokyo. When he was in elementary school his parents took him to a yakiniku (grilled meat) restaurant, where he was so moved by the stylish and delicious world of cuisine that he aspired to become a chef himself. After graduating from culinary school he went to work for the Hilton Hotel. He worked in a variety of kitchens for four years, then went to work for restaurants specializing in Italian cuisine. Then he became a chef at Tim's NY in Ebisu. He met our owner around then, and in 2000 in opened Ricos Kitchen with him, where he works still.

夏目 治樹NATSUME HARUKI

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