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201 - 220 of 639 chefs

Yakitori Miyagawa Toyosu branch

やきとり宮川　豊洲店

  • Toyosu, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

杉浦　健司Kenji Sugiura

The young chef keeps the tradition of the old-established historical restaurant.

He was born in 1989 in Tokyo. Having relatives working in the restaurant field, he was interested in this field since he was very young. After graduating from a culinary school, he worked for French and Italian restaurants in Tokyo. Currently he manages the kitchen of [Yakitori Miyagawa Toyosu branch] with the largest number of seats among their branches. His careful preparation, which decides the quality of the skewers, gains high trust from other employees. He makes thorough efforts everyday for better management to offer the most impressive food experience the guests ever had and to be [the No.1 restaurant in the area].

杉浦　健司Kenji Sugiura

Sushi Hakata Matsumoto Yaesu Branch

鮨　博多まつもと　八重洲店

  • Nihonbashi, Tokyo
  • Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)

TREE by NAKED yoyogi park

TREE by NAKED yoyogi park

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Others

Sushino Ikumi

寿しの　いく味

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Sushi,Japanese / General / Sushi / Sake

中村　吉成Yoshinari Nakamura

Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.

He was born in 1973 in Toky. When he was 20, he traveled to Hokkaido and worked part-time at a tourist hotel in Shiretoko, which led him to a career in food and beverage. He then gained experience in French cuisine at Maccarina, a group restaurant of Moliere, a famous French restaurant in Sapporo. At the age of 26, he returned to Tokyo and switched to Japanese cuisine, opening his own izakaya pub in Shibuya at the age of 27. He is now the representative of the Yoshinari Group, operating three restaurants in Shibuya and one restaurant in Marunouchi. He is a genuine chef who enjoys being in the kitchen more than anything else.

中村　吉成Yoshinari Nakamura

Artisan de la Truffle Paris

アルティザン　ドゥ　ラ　トリュフ　パリ

  • Roppongi, Tokyo
  • French,Italian/French / French / General

小林　大Masaru Kobayashi

Motivated by guests' happiness, Mr. Kobayashi aims to create memorable dishes for them.

He was born in 1977 in Tokyo. From a young age, he had a passion for cooking for his family and friends, naturally inspiring him to become a chef. After graduating from a culinary college, he studied at famous hotels and restaurants in Tokyo and honed his skills and sensitivity. He stands in the kitchen today, creating dishes that excite everyone who visits, adhering to the creed of "providing dishes that will please guests."

小林　大Masaru Kobayashi

Chinese Restaurant RAIKA shi kun shi so

中国料理　礼華　四君子草

  • Hibiya/Yurakucho, Tokyo
  • Shanghai,Chinese / General / Szechuan / Shanghai

木村　旭Akira Kimura

The Chef's Recommendations

Mr. Akira Kimura enchants his guests with Nouvelle Chinois cuisine and natural vegetarian courses. 

Mr. Akira Kimura, the master chef of RAIKA shi kun shi so, was born in Tokyo in 1977. Fascinated by a Chinese chef on a TV cooking show, he decided to become a professional chef. He honed his skills at the restaurant Tsukushiro and Tokyo Dome Hotel in Tokyo, then joined RAIKA. After actively working as the master chef at RAIKA Shinjuku-gyoen branch, he took the current position when the hibiya branch opened in the spring of 2018. His Nouvelle Chinois cuisine has earned a solid reputation. Moreover, as a nutritional herbalist, he offers vegetarian courses that bring out the power of plants. His dishes created by his matured skills attract guests from Japan and abroad.

木村　旭Akira Kimura

Shutoku 2nd Branch

秀徳2号店

  • Tsukiji, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)

福里　優一郎Yuichiro Fukusato

Inspired by a sushi chef during elementary school, Mr. Fukusato aspired to become a sushi chef and continues to hone his skills daily.

He was born in 1979 in Tokyo. In elementary school, he visited a sushi restaurant with his family. He was fascinated by the sight of sushi chefs making sushi and aspired to become a sushi chef himself. At 17, he began training as a sushi chef at Tsukiji Sushiko. Afterward, he honed his skills by working at various sushi restaurants throughout Tokyo. Finally, he joined Shutoku in 2012. Currently, he serves as the manager of Shutoku 2nd Branch, where he continues to uphold the taste of this renowned restaurant.

福里　優一郎Yuichiro Fukusato

Kagoshima Karen Ginza Branch

鹿児島華蓮銀座店

  • Ginza, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Steak / Shochu

下山　昭男Akio Shimoyama

Mr. Akio Shimoyama loves cooking since he was young, and chose a job that could make people happy.

Mr. Shimoyama was born in 1965 in Aomori. As a child, he was captivated by French cuisine when he saw the television drama series "The Emperor's Cook," which led to him aiming to become a chef when he was 18. He trained at a specialty restaurant in Tokyo, then went to France when he was 28, where he learned authentic flavors. After returning to Japan, he worked as a chef in Ginza, the most exciting area in the country. At one point, he became truly impressed by Kagoshima's black beef and black pork when he visited that area to study tea. It led him to work at the Ginza branch of Kagoshima Karen since July 2023.

下山　昭男Akio Shimoyama

Kansaifu Jiyaki Unagi to Hitsumabushi Amanohaku

関西風地焼きうなぎとひつまぶし　天ノ箔

  • Shinjuku-Gyoen, Tokyo
  • Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

矢田 龍之介Ryunosuke Yada

The natural flavor of eel is enhanced using proven techniques.

Mr. Yada was born in 1998 in Aichi. Growing up in Nagoya's hitsumabushi and eel culture, he became interested in eel cuisine. After training at a major eel specialty restaurant, he also gained experience at private restaurants and mastered a wide range of techniques. While eel is an inherently expensive foodstuff, inexpensive eel has also been distributed in recent years. In these circumstances, he strives to offer eels that taste better using reliable techniques. While respecting traditional cooking methods, he aims to serve the authentic taste of eel.

矢田 龍之介Ryunosuke Yada

Matsusaka Ushi Tajima

松阪牛田じま

  • Toyocho/Minami-Sunamachi, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

水原　裕文Hirofumi Mizuhara

Mr. Mizuhara wants to expand the scope of his work and create a future with his own hands.

He was born in 1982 in Chiba. His love of cooking and desire to become an expert led him to become a chef. First, he started working part-time at an izakaya (Japanese-style pub) through an acquaintance. Later, he joined his current company to study cooking in earnest. Now, he spends his days in the "Matsusaka Ushi Tajima" kitchen.

水原　裕文Hirofumi Mizuhara

Maruya Honten Tokyo Midtown Branch

まるや本店 東京ミッドタウン店

  • Roppongi, Tokyo
  • Unagi (eel),Japanese / General / Unagi (eel) / Local Japanese Cuisine

山田　孝志Takashi Yamada

Following his experience at a hotel, Mr. Yamada launched the Tokyo Midtown Branch and is now looking to expand further.

He was born in April 1977 in Aichi. He learned the spirit of hospitality through 10 years of working at a hotel in Aichi. At Maruya, he mastered grilling eel under the executive chef while serving as management staff. In 2019, he launched the Tokyo Midtown branch, the first out-of-prefecture store, where he is the manager and chef. In 2024, the second restaurant in Tokyo opened in Ginza. He is aiming for a further leap forward.

山田　孝志Takashi Yamada

Kushitei Kyobashi Ginza-itchome

串亭　京橋銀座一丁目

  • Kyobashi, Tokyo
  • Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood

赤石　雄Yu Akaishi

Since school age, Mr. Akaishi has set out for a career in the culinary world.

After studying Japanese and Kyoto cuisine, he joined Real Taste Corporation from Kappo Cuisine. He has been working with his skills to make the customers' time at the counter more important. After serving as the head chef of another new restaurant, he became general chef of Kushitei. He is committed to seasonal ingredients and continues to discover new ways to use these ingredients by combining 100 percent sunflower oil with his special breadcrumbs.

赤石　雄Yu Akaishi

KOHAKU CHIBO Toranomon

琥 千房　虎ノ門

  • Toranomon, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes) / Japanese Beef Steak

原　敬規Takanori Hara

Mr. Hara is a chef who puts his passion for teppanyaki, hoping people will enjoy them using all five senses.

He was born in 1983 in Hiroshima. Since childhood, he has loved to cook. After graduating from culinary school, he trained at a Japanese restaurant for two years. When he wanted to be involved in okonomiyaki, the soul food of his hometown, Hiroshima, he came across and joined CHIBO, a company that operates mainly okonomiyaki restaurants nationwide. Since 2020, he has been working as the manager of KOHAKU CHIBO Toranomon. As teppanyaki is cooked right in front of the guests, he ensures that they can enjoy not only the taste of the food but also the sight of it.

原　敬規Takanori Hara

Yakiniku Okuu Shinbashi branch

焼肉おくう新橋店

  • Shimbashi/Shiodome, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Shochu

笠原　大輝Daiki Kasahara

The Chef's Recommendations

His love of cooking naturally led him on the path to becoming a chef.

Chef Kasahara was born on November 19th, 1980 in Kanagawa Prefecture. He always loved cooking, so after graduation, he enrolled at Tokyo Seishin Culinary Academy to begin his journey toward becoming a chef. While training at the academy, he worked for a year and a half at an Italian restaurant, and for two years at a yakiniku (Japanese BBQ) restaurant in Ginza to accumulate experience. After graduating, he became a chef at a yakiniku restaurant. He never fails to make the perfect cut to make the meat easy for guests to eat.

笠原　大輝Daiki Kasahara

SAKURA Roppongi

SAKURA 六本木

  • Roppongi, Tokyo
  • French,Italian/French / General / Omurice (omelet rice) / Wine

山本　柊磨Shuma Yamamoto

Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian. 

Mr. Yamamoto was born in 1996 in Saitama. He began his interest in cooking in junior high school when he started making meals for it himself. He began to enjoy serving his family and being told how delicious it was. At 22 years old, after graduating from college, he started working at a restaurant a friend was recruiting for and studied mainly Italian cuisine. In September 2022, he moved from SAKURA Kabukicho to SAKURA Roppongi, where he serves as the chef.

山本　柊磨Shuma Yamamoto

Kobe Beef Dining Wagyu Tok

Kobe Beef Dining 和牛特区

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Steak,Yakiniku/Steak / Hamburger Steak / Steak

Ninja Yakiniku

忍者焼肉

  • Asakusa, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak

松本　慎也Shinya Matsumoto

A chef who uses his wealth of knowledge and experience to deliver an experience that shocks the senses.

Mr. Matsumoto was born in 1970 in Kanagawa. At the age of 18, he joined a major restaurant chain. After working there for ten years, he became involved in the sixth industry, which covers a wide range of activities from production to sales. His work at the Tokyo Metropolitan Central Wholesale Market has deepened his knowledge and understanding of meat. By chance, he started working at Ninja Yakiniku in July 2024. He cuts meat based on his experience. "It's a matter of course that it tastes good. I want to impress my guests," he says, revealing his passion for the food and the restaurant.

松本　慎也Shinya Matsumoto

Trattoria Pizzeria LOGIC Ikebukuro Branch

Trattoria　Pizzeria　LOGIC　池袋店

  • Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
  • Italian,Italian/French / Italian / Pasta / Pizza

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch

熟成和牛焼肉エイジング・ビーフワテラス神田秋葉原店

  • Ochanomizu, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)

Trattoria Pizzeria LOGIC Odaiba

Trattoria Pizzeria LOGIC お台場

  • Odaiba, Tokyo
  • Italian,Italian/French / Italian / Pasta / Pizza
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