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1801 - 1820 of 1836 chefs

Kokorozukushi Inase

心づくし いなせ

  • Sendai Station West Exit, Miyagi
  • Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / General / Sake

菅野 良洋KANNO YOSHIHIRO

His love of fishing when he was in university led him down the path to becoming a chef

Yoshihiro Kanno was born in Miyagi prefecture in 1975. He often went fishing with friends when he was a university student. Upon cooking the fish they caught and getting it just right, all of his friends would be delighted by the great taste. This experience made Yoshihiro think, "I want to get even better at cooking," and thus entered the Miyagi school of cooking and confectionery. He enjoyed acquiring various skills and knowledge and realized his calling to become a chef. After graduation he headed to Tokyo where he trained at a famous Japanese restaurant, before returning to Sendai. After having been the head chef at two restaurants, he landed his present role as head chef of Kokorozukushi Inase.

菅野 良洋KANNO YOSHIHIRO

Libertin

Libertin

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • French,Italian/French / French / Wine

紫藤 喜則SHITO YOSHINORI

The Chef's Recommendations

His feelings toward cuisine changing from an encounter with natural wines

Born 1975 and coming from Saitama, he began on the road of the chef at 24 and that of French cuisine at 28. Coming in contact with the charms of vin naturel at Le Cabaret in Yoyogi-Uehara, he found himself committed to natural wines. After training further at restaurants like the famed L'amitie in Takadanobaba, he opened Libertin in 2011. With the development of his career as chef and his knowledge of light natural wines, his feelings of something not additive but subtractive grow stronger, and his cookery transforms further into a simpler cuisine that better brings out the life of the ingredients.

紫藤 喜則SHITO YOSHINORI

Sushiya no Yamada

すし屋のやま田

  • Susukino, Hokkaido
  • Sushi,Japanese / Sushi / Donburi (rice bowl) / Local Sake

山田 弘YAMADA HIROSHI

The Chef's Recommendations

If I were to have a restaurant I'd have a sushi restaurant

Always in love with sushi, the owner desired to have a sushi restaurant of his own. His dream came true at age 30, setting up his own restaurant after going through much painful training. Bringing in fresh ingredients from fatty tuna from Shakotan, Hokkaido, to conger eel from Uchiurawan, the chef is especially picky when it comes to choosing ingredients, going as far as Kyushu depending on the ingredients.

山田 弘YAMADA HIROSHI

ete - French cuisine

フランス料理 ete(エテ)

  • Kamakura/Zushi, Kanagawa
  • French,Italian/French / French

藤本 恵史FUJIMOTO SATOSHI

The Chef's Recommendations

Serving authentic French cuisine at affordable prices

Born in Osaka in 1982, he set his sights on becoming a chef after watching a movie about it in high school. After graduating from Tsuji Culinary Institute, he gained experience in the kitchen and in service at several restaurants in Tokyo. In 2008, he entered Ogino as part of its staff when it opened in Ikejiki-Ohashi. Then in 2011, he set out by himself to open "ete" in Kamakura, near his wife's old home.

藤本 恵史FUJIMOTO SATOSHI

Akasaka Kitafuku

赤坂きた福

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese / Crab / Kyoto Cuisine / Wine

川崎真人KAWASAKI MASATO

A Chef Who Handles Various Delicacies Such as Live Crab, Blowfish, and Chinese Softshell Turtle

Chef Kawasaki was born on January 24th, 1982 and is from Hokkaido. He studyied about store designs in high school, and wanting to eventually own his own store, he decided to become a chef. After graduating, he moved to Tokyo, where he first trained for five years at "Tsunahachi". With a desire to gain further experience, he trained for another five years at "Kyofuji". He then gained further experience at "Japanese Restaurant Ono Ginza" and a number of other stores with a desire to learn about wines. At its opening in November 2012, he entered "Akasaka Kitafuku", where he continues to work today.

川崎真人KAWASAKI MASATO

Kakiya

牡蠣屋

  • Miyajima, Hiroshima
  • Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / Oyster

林 祐司HAYASHI YUJI

The Chef's Recommendations

I proceeded to this path wishing to experience the family business, Oysterbar.

He was born on April 14th, 1958, in Miyajima, Hiroshima. His parents ran an oyster bar, and since childhood he has been familiar with the world of food. Gradually he began to wish to be a cook and started to train in the culinary arts. For a long time he worked as an oyster chef, and now he runs "Kakiya". Every day, he grills oysters in the restaurant and his skillful manipulation gathers favorable responses not only from local regular customers, but also from tourists who come from far away.

林 祐司HAYASHI YUJI

Sushi Minato

鮨みなと

  • Asahikawa, Hokkaido
  • Sushi,Japanese / Sushi

中港 大将NAKAMINATO TAKAYUKI

His father's shop burned to the ground... but continuing the family legacy was his destiny!

Born in Hokkaido in 1974, he grew up watching his father running Minato Sushi, his shop in Asahikawa. After graduating from high school, he decided to become a sushi chef, and spent 7 years in Sapporo and 3 in Tokyo polishing his skills in the preparation of sushi and Japanese cuisine. In 1999, Minato Sushi burned to the ground, and when he heard that the shop was going to be closed for good, he made up his mind. Changing locations, he opened Sushi Minato for a second time, continuing his father's legacy.

中港 大将NAKAMINATO TAKAYUKI

Itamae Yakiniku Itto Tenka Chaya Main Store

板前焼肉一斗 天下茶屋本店

  • Tengachaya/Nishinari, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine

有近 六次ARICHIKA ROKUJI

The Chef's Recommendations

Everything for the sake of deliciousness

He was born in 1949 in Osaka Prefecture. With experience in wholesale meat business and butchering, he opened "Itamae Yakiniku Itto" with the intention of providing quality meat at more affordable prices. Only the highest quality Japanese black beef is selected from hundreds of cattle coming from farms in Miyazaki, Kagoshima, Niigata, Sendai, Saga, and throughout Japan. He works hard everyday, proudly remembering his background as a meat shop owner.

有近 六次ARICHIKA ROKUJI

Ginza Koju

銀座 小十

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

奥田 透OKUDA TORU

The Chef's Recommendations

His diligent studies at famed restaurants have unlocked the essence of Japanese cuisine

Born in 1969, in Shizoka Prefecture's Shizuoka City. After graduating from high school he studied at traditional Japanese restaurants in Shizoka. After that, he trained in Kyoto and Tokushima, before opening the restaurant Shunkashuto Hanamikoji in Shizuoka in 1999. In 2003 he opened Ginza Koju in Ginza, Tokyo, and in 2007 that restaurant earned a 3-star rating in the Michelin Guide to Tokyo-Yokohama-Shonan. He continues to earn those stars seven years later.

奥田 透OKUDA TORU

Sushidokoro Kouya Kokubun-cho Branch

寿司処 こうや 国分町店

  • Kokubuncho/Ichibancho, Miyagi
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

村上 耕次MURAKAMI KOJI

A chef who continues to demonstrate the wonderful techniques and spirit of a sushi master.

Born in 1957 in Miyagi. When he was a high school student, his father took him to a sushi restaurant, where he was moved by both the techniques of the chefs and the welcome he received. Because of this experience, he set his heart on becoming a sushi chef. He trained at Ota Sushi at Iizaka hot spring for five years. After that, he worked at a Japanese restaurant in Sendai under master chef Hiroshi Atami, learning Japanese cuisine, how to handle himself in the kitchen, and the art of hospitality. At the age of 29 he became a chef at a Japanese restaurant, and after three years, he became the acting manager at the Sendai branch of Ginza sushi dono. At the age of 40 he opened Sushidokoro koya. There are presently eight branches, and he also runs the store in Kokubun.

村上 耕次MURAKAMI KOJI

Momofuku

百福

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • Kaiseki (course menu),Japanese / Fugu (blowfish) / Sashimi (raw fish)/Seafood / General

百瀬 敢司MOMOSE ATSUSHI

This chef has devoted himself to the art of preparing fugu (pufferfish) for 28 years, and continues his exploration of the most delicious fugu dishes

Born on April 8, 1967, in Gifu Prefecture. After graduating from high school, he studied in a culinary school, before joining a fugu (blowfish) restaurant in Osaka, where he would work for 20 years. In 2007, he opened his Momofuku restaurant in Nagoya, Aichi Prefecture. He is committed to making his restaurant a place his customers invite their loved ones to, and long to visit again.

百瀬 敢司MOMOSE ATSUSHI

Saryo Takinoya

茶寮 瀧乃家

  • Nakajima Park, Hokkaido
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)

松林 康和MATSUBAYASHI YASUKAZU

The Chef's Recommendations

A chef in continuous pursuit of the origin of Japanese cuisine.

He was born on March 13th, 1957 in Ashibetsu city. Raised under the wings of his working parents, he set his sights on the path of culinary arts and nature. While attending culinary school, he worked hard part-time at the ryokan (Japanese inn) that he was living in. He realised that the origin of the Japanese palate lay in Japanese cuisine and started work at a ryotei (traditional Japanese restaurant). Subsequently, he assumed the role of head chef at a ryokan in Sapporo. Since 2007, he has been displaying his cooking prowess as the head chef of Saryo Takinoya.

松林 康和MATSUBAYASHI YASUKAZU

Hassho

八昌

  • Nagarekawa/Yagembori, Hiroshima
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Hiroshima-style Okonomiyaki (savory pancakes)

片山 義邦KATAYAMA YOSHIKUNI

The Chef's Recommendations

After finishing his job as a businessman, decided to make living with Okonomiyaki.

I was born 1968, in Kagawa. When I quit being a salaryman, I chose the early retirement option of the company I was working for and decided to make my living making "okonomiyaki". After going around to try many restaurants, I chose to train at "Hassho", which was the most delicious. I continuously worked and gained experience under my strict teacher, and in the end, I inherited the restaurant from him when he retired. Under the teaching of "Never forget to concentrate on making delicious dishes, rather than to earn a lot of money", I dedicate myself to the grill for the many guests who kindly line up in front of my restaurant today.

片山 義邦KATAYAMA YOSHIKUNI

La BOMBANCE

ラ・ボンバンス La BOMBANCE

  • Nishi-Azabu, Tokyo
  • Japanese Sosaku (creative),Japanese / General / Sake

渡邊 直博WATANABE NAOHIRO

A meeting with Chef Okamoto at Fujidaya, here in the world of cuisine he's longed after since childhood

Born in 1978 and coming from Yamanashi, his father was a cook of Japanese cuisine and because of this he had an interest in food from an early age, leaping into the world of cuisine when he graduated from high school. Building up his skillset at small restaurants, hotels, Japanese restaurant inns, and the like, he then spent three and a half years at Fujidaya, meeting with owner Okamoto at that time. From the start-up of La BOMBANCE in 2004, he's been in the kitchen as head chef.

渡邊 直博WATANABE NAOHIRO

Tonkatsu Muneta

とんかつ棟田

  • Shimokitazawa, Tokyo
  • Japanese,Japanese / Tonkatsu (fried pork cutlet) / Beer / Highball

棟田 良祐MUNETA RYOSUKE

His specialties: pork cutlets and deepfrying both Western and Eastern

Born 1984 and coming from Tokyo, he's loved tonkatsu (deep-fried pork cutlets) from an early age. This love lead him to the world of cookery. He trained for six years at Tonkatsuden in Edogawa Ward, picking up the fundamentals. He persists in carefully selecting healthy, delicious, soft, grain-fed pork and gold medal-winning Koshihikari rice from Nita, Okuzumo, and Shimane. Serving up well-priced and filling portions of delicious food, he makes the joy of his customers the worth of his work.

棟田 良祐MUNETA RYOSUKE

Ginza Ibuki

ぎんざ一二岐

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

吉澤 定久YOSHIZAWA SADAHISA

A cornerstone of eight years of training in Kyoto

Sadahisa Yoshizawa was born in Tochigi Prefecture in 1977. At 19 years old, he set his sights on becoming a chef, and stepped into the world of Japanese cuisine. He devoted himself to training at three restaurants over eight years in Kyoto, and then passed through three more Japanese restaurants after returning to Tokyo. He opened Ginza Ibuki in August 2010. The restaurant has received stars from the Tokyo Michelin Guide three years in a row.

吉澤 定久YOSHIZAWA SADAHISA

Izakaya Umaimon Shinjuku Kabuki-cho

居酒屋うまいもん 新宿歌舞伎町

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake / General

齋藤 博重Hiroshige Saito

Warmly receiving customers with a smile at Umaimon

He was born and raised in Fukushima, but left for Tokyo to train at a Japanese restaurant for 15 years before coming back to Fukushima to open Izakaya Umaimon at age 33. However, for a short while he relocated to Osaka, due to his shop being within the evacuation zone after the Great East Japan Earthquake of 2011. After that, because of his deep familiarity with Tokyo, he decided to set up shop in one of the city's lively downtown shopping districts, and in April of 2012 he opened up Izakaya Umaimon in the Kabukicho district of Shinjuku.

齋藤 博重Hiroshige Saito

Kobe Harborland Sandaya

神戸ハーバーランド 三田屋

  • Harborland, Hyogo
  • Steak,Yakiniku/Steak / Japanese Beef Steak / Steak / Western Teppanyaki (iron griddle grilling)

村田 茂郎MURATA SHIGERU

Providing topquality beef cultivated by scouring the industry with a critical eye.

Born in 1956 in Sanda city, Hyogo prefecture. For eight years he threw himself into ensuring product quality within the meat industry, attaining a qualification as a 'meat specialist'. After that he began to take an interest in attracting customers from far and wide to his home base of Hyogo with nothing but a "home-grown beef tenderloin course" and just like that, Sandaya was born. Currently he uses skills and techniques fostered by his experience in the meat industry throughout the whole store.

村田 茂郎MURATA SHIGERU

Ristorante Il Bambinaccio

リストランテ イル バンビナッチョ

  • Nishi-Azabu, Tokyo
  • Italian,Italian/French / Italian / Pasta / Wine

福田 憲一FUKUDAKENICHI

The Chef's Recommendations

We preserve the goodness of the traditional Italian dishes you've always loved

After gaining experience in Italian restaurants in Tokyo and Sapporo, he traveled to Italy at the age of 23. He trained in a variety of kitchens all over Rome, did a stint as head chef at Ristorante da Ruka in Venice, and returned to Japan at 26.

福田 憲一FUKUDAKENICHI

Futagoyama Shoji

双子山しょうじ

  • Susukino, Hokkaido
  • Japanese,Japanese / General / Sushi / Hokkaido Cuisine

斎藤 章二SAITO SHOJI

The Chef's Recommendations

Upholding the name of the famous Futagoyama restaurant after 23 years in service, in a new independent venue.

Born on December 19th, 1958, in Hokkaido, this chef received his first kitchen knife as a child and never put it down. After initial training in sushi restaurants and other kitchens, he then proceeded to serve for 23 years as the chef of the famous Futagoyama restaurant, established more than 40 years ago. When Futagoyama shut down, he decided to continue the tradition by opening his own restaurant, Futayama Shoji, in October 2008. As fishing is his favorite hobby, his menus include his personal catches, as well as wild vegetables in the spring and handpicked mushrooms in the fall. Continuing in the footsteps of a long-tradition, he strives to bring the very best out of his ingredients.

斎藤 章二SAITO SHOJI

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