301 - 320 of 663 chefs
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Ginza Seiten
銀座 青天
- Ginza, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Steak
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青木 祐一Yuichi Aoki
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Mr. Aoki offers a relaxing experience with quality flavors that make you want to eat every day.
He was born in 1967 in Ibaraki. Interested in cooking from an early age, he decided to become a chef when he was in high school. After 20 years of training at a famous restaurant in Tokyo, he honed his skills under the supervision of a master chef who appeared on "Ryori no Tetsujin" (Iron Chef) and continued to further his training. Later, he worked as the head chef at Okahan, owned by Shinbashi Kanetanaka, a long-established Japanese restaurant, where he gained a wide range of experience. By chance, he was involved in the launch of Ginza Seiten and became the head chef when it opened on February 14, 2024.
青木 祐一Yuichi Aoki
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Ginza Mitsuyoshi Restaurant
銀座 光よし
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Unagi (eel) / Kushiyaki (grilled skewers)
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井川 光由Mitsuyoshi Igawa
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With his father's encouragement, Mr. Igawa decided to become a chef when he was a high school student.
He was born in 1984 in Tokyo. With his father's encouragement, he decided to become a chef as a high school student. He went to a culinary school and became a chef after graduation. After studying Kyoto cuisine at Kyokaiseki Minokichi for eight years, he left the company and entered a different business field. Four years later, he returned to the culinary industry to help at a friend's Kushiage restaurant, Choeat. In 2022, he became independent and opened Ginza Mitsuyoshi. Every day, he serves excellent dishes based on delicate Kyoto cuisine.
井川 光由Mitsuyoshi Igawa
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Takanawa Shinzan
高輪 しん山
- Shinagawa, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine
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平山 晋Shin Hirayama
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Mr. Hirayama is a culinary professional who conveys happiness through food.
He was born in 1991 in Saga. Since childhood, he has excelled at detailed work and has found happiness in seeing the joy on people's faces. He found himself naturally becoming a chef. He gained extensive experience as a chef in Kyoto and Tokyo, where he also worked as an executive chef. With this experience, he now opens Takanawa Shinzan. Presenting dishes with attention to detail, he attracts guests to visit in both quality and taste.
平山 晋Shin Hirayama
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Ginza Cobau Namiki-dori branch
銀座コバウ並木通り店
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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小山 展男Nobuo Oyama
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Mr. Oyama warmly welcomes guests and offers sincere hospitality.
Mr. Oyama was born in 1982 in Osaka. When he visited a bar, he felt the pleasure of serving customers, and he entered the restaurant industry at 24. Starting in hotels and lounge bars, he worked and got experience in various genres, including an Italian restaurant, oyster bar, izakaya (Japanese-style pub), ramen shop, and game meat cuisine restaurant. After joining Ginza Cobau, he provides guest-oriented service with the pride and satisfaction of an upscale restaurant.
小山 展男Nobuo Oyama
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SINGAPORE CUISINE SINKIES
SINGAPORE CUISINE SINKIES
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Asia,Other Asian / Indonesian/South East Asian / Coffee / Imported Beer
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Tan Min QuanTan Min Quan
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The inspiration comes from the familiar taste. Mr. Tan, the owner-chef, shares the charms of his hometown.
He was born in 1995 in Singapore. It all started when he was impressed by the delicious "laksa" sold at a street stall in Singapore and learned how to make it from the master. While helping out at the food stall, he researched cooking and decided to spread this taste abroad. He came to Japan in May 2023 and opened SINKIES in February 2024. He hopes to share the charm of Singapore through traditional cuisine.
Tan Min QuanTan Min Quan
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Shabuzen Roppongi Branch
しゃぶ禅 六本木店
- Roppongi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal)
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田中 泰宏Yasuhiro Tanaka
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From art to cuisine. The head chef, Mr. Tanaka, continues to hone his skills in pursuing beauty common to both.
Mr. Tanaka was born in 1978 in Tokyo. Originally specialized in art. Aspire to become a cook, having been inspired by Japanese food with the same beauty as the art world. After graduating from a culinary school, he joined Nadaman and began his career in earnest. Following Park Hyatt Tokyo, he joined the Shabuzen group in 2001. In 2011, he left the group to widen his perspective on food and trained in Italian and other western cuisines. In 2020, he assumed the head chef post at Shabuzen Roppongi Branch.
田中 泰宏Yasuhiro Tanaka
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Drammatico
Drammatico
- Ogikubo, Tokyo
- Italian,Italian/French / Italian
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重岡 中也Chuya Shigeoka
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Steadily achieving his dreams through unshakeable conviction and efforts.
Born in Shizuoka Prefecture in 1979. Started working at [Drammatico] at age 19, and worked under Iron Chef Masahiko Kobe, the restaurant's head chef at that time. Became a trusted chef for the restaurant at just 21 years of age. Afterward, he took two trips to Italy to study the cuisine, and took over as the second owner and head chef at [Drammatico] after returning to Japan in 2007. In an elementary school essay, he wrote, "I want to be a chef at an Italian restaurant. I'll study abroad in Italy in my 20s, and have my own restaurant by the time I'm around 30." This dream has now become reality.
重岡 中也Chuya Shigeoka
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Chanko Sakaba Edosawa Ryogoku-Ekimae Branch
ちゃんこ酒場江戸沢 両国駅前店
- Ryogoku/Kikugawa, Tokyo
- Nabe (hot pot),Japanese
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奥山 直之Naoyuki Okuyama
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Delivering smiles to customers through dining.
Mr. Okuyama was born in 1974 in Yamagata. He has been interested in cooking ever since he was young. He learned of the joys of cooking at a dining establishment where he worked part-time during his student days and was drawn in by the world of food. He learned various knowledge and skills, such as Hokkaido cuisine, Kyoto cuisine, sushi, and Kaiseki cuisine - all of which have made him the chef he is today. Utilizing his over 20 years of experience, he now works as head chef and pours his efforts into developing the menu and raising future generations of chefs.
奥山 直之Naoyuki Okuyama
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Sumiyakikoubou Suzakumon
炭焼工房 朱雀門
- Shirokane/Shirokanedai, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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吉岡 智也Tomoya Yoshioka
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Mr. Yoshioka is a young chef who inherits good old techniques and passion and shines brightly in the modern age.
He was born in 1998 in Tokyo. After working part-time at a Japanese restaurant, he started his training in earnest at Sumiyakikoubou Suzakumon in 2018. After the restaurant's relocation, his sincere personality and ambition were further enhanced, and he grew to lead the store. Taking over the skills and philosophy of the head chef, a master artisan, he continues to hone his cooking skills every day, making every dish shine even brighter. His dishes, made with sincere effort and passion, will become addictive once you taste them.
吉岡 智也Tomoya Yoshioka
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Beef-Professional Akihabara Branch
完全個室 牛の達人 秋葉原店
- Akihabara, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / Yakiniku (Japanese BBQ)
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堀江 直人Naoto Horie
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Offering the finest quality Japanese beef at a reasonable price.
Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.
堀江 直人Naoto Horie
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Beef-Professional private Shinjuku Main Branch
完全個室 牛の達人 private 新宿本店
- Shinjuku East Exit/Kabukicho, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine
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堀江 直人Naoto Horie
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Offering the finest quality Japanese beef at a reasonable price.
Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.
堀江 直人Naoto Horie
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Yakatabune Amiko
屋形船 あみ幸（あみこう）
- Asakusa, Tokyo
- Yakatabune (houseboat)/Cruise boat,Other
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遠藤 博文Hirofumi Endo
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The chef devotes himself into seeking for dishes better than the exquisite view from the yakatabune (Japanese houseboat).
Though he was originally operating a yakatabune (Japanese houseboat), in his 20's he turned over a new leaf in life and started further training to be able to offer better cuisine for which many guests come back to his yakatabune. Currently he devotes himself into creating menu, not only with tempura, their specialty, but also dishes that are better than the exquisite view from the yakatabune, and spare no effort to using seasonal high-quality ingredients. He is working actively at Amiko bringing out the original tastes of the ingredients, and sticking to using seasonal ingredients.
遠藤 博文Hirofumi Endo
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Hitori Shabu Shabu Nanadaime Matsugoro Shinjuku Toho Bldg. Branch
ひとりしゃぶしゃぶ七代目松五郎 新宿東宝ビル店
- Shinjuku West Exit/Tochomae, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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百瀬 和輝Kazuki Momose
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Mr. Momose brings smiles to people's faces with easygoing and enjoyable shabu-shabu made from carefully selected ingredients.
He has been in charge of Hitori Shabu Shabu Nanadaime Matsugoro since its launch, having previously worked at the group's sukiyaki restaurant, Kuriya Nanadaime Matsugoro. Offering delicious shabu-shabu to people in Japan and abroad as a fast food restaurant where shabu-shabu can be experienced easily and at a reasonable price. He works daily to please many people with shabu-shabu and sukiyaki, made with carefully selected ingredients, including A4 and A5 Black Wagyu beef.
百瀬 和輝Kazuki Momose
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Rokkasen Nishiguchi Main Branch
六歌仙西口本店
- Shinjuku West Exit/Tochomae, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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迫田 進一郎Shinichiro Sakoda
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Welcoming guests with gracious customer service.
Was born in 1972 in Kagoshima. He originally worked in another field, but had the opportunity to join the food service industry. Day by day, as he continued to see customers' happy faces, he grew to understand how wonderful the industry was. As the owner of Rokkasan, he warmly welcomes every guest.
迫田 進一郎Shinichiro Sakoda
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Tokyo October
東京十月
- Omotesando/Aoyama, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Wine
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冬野 慎治Shinji Fuyuno
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Mr. Fuyuno is a chef and owner of the restaurant, who is highly admired by a wide range of guests from Japan and abroad.
He was born in 1974 in Ibaraki. Trained in Kaiseki (tea-ceremony dishes) cuisine, hotels, and Japanese restaurants. He learned and honed his skills in various techniques of serving food in beautiful dishes and using seasonal vegetables and other ingredients. In 2017, he came to Tokyo October. Serving as both head chef and owner of the restaurant, he has established a “style in which the chef himself provides hospitality.” He calls himself a Japanese cuisine artist and pursues not only cooking but also the art of tea ceremony. Offering a diverse appeal as a comprehensive cultural art not limited to Japanese cuisine, he is adored by a wide range of guests from Japan and abroad.
冬野 慎治Shinji Fuyuno
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RRR Kobe Beef & Wine Otemachi
RRR Kobebeef&Wine otemachi
- Otemachi, Tokyo
- French,Italian/French / French / Steak / Wine
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大和田 龍之介Ryunosuke Owada
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Mr. Owada is creating new landscapes in Roppongi's French cuisine with charming dishes that blend the classic and modern.
Mr. Owada was born in 1988 in Chiba Prefecture. Growing up watching his father, who was a French chef, he aimed to walk the same path. After graduating high school, he went to France, where he became accustomed to the food and culture of that country. He then studied under the chef Mr. Koji Watanabe at the famous Tokyo restaurant L'ecrin Ginza. After working in several restaurants, such as Quintessence in Kitashinagawa, Marche de Jyuban in Azabu-Juban, Le Bistro, and 336ebisu in Ebisu, he currently works at RRR Kobe Beef & Wine Otemachi.
大和田 龍之介Ryunosuke Owada
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Sushi Yuumu
鮓 有無
- Nishi-Azabu, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (tea-ceremony dishes)
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髙橋 輝良Kiyoshi Takahashi
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Mr. Takahashi is a sushi master who preserves tradition while constantly pursuing new challenges.
He was born in 1973 in Tokyo. Fascinated with cooking from a young age, he aspired to pursue his career in the strict world of sushi chefs, which he saw in a documentary program. At 15, he began training at a renowned Ginza restaurant, gained experience in Ebisu and Akasaka, and finally branched out on his own at 32. In 2019, he opened Sushi Yuumu in Nishiazabu. With an overwhelming spirit of inquiry and a hunger for excellence, he pursues umami to its utmost limits. He values tradition but is never afraid to innovate and consistently strives for new challenges.
髙橋 輝良Kiyoshi Takahashi
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Kiyose Soba Kashiwaya
季寄せ 蕎麦 柏や
- Mitaka, Tokyo
- Japanese,Japanese
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長田 浩Hiro Osada
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He was fascinated by the idea of working with Japanese cuisine
During his time as a student at culinary college, an older student took him to a Japanese restaurant and showed him what it was like to be a head chef there. He immediately became fascinated by the beautiful work that chefs of Japanese cuisine do. He began working in this area because he wanted to become a teacher of Japanese chefs.
長田 浩Hiro Osada
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Iriya Kishimojin-monzen Nodaya
入谷鬼子母神門前のだや
- Ueno, Tokyo
- Japanese,Japanese / Unagi (eel) / Hitsumabushi (eel bowl)
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江部 惠一Keiichi Ebe
The Chef's Recommendations -
The chef is the head of a cook agency, but he is leading other chefs with his excellent skills, not by his lineage.
Born in Tokyo in 1959. He studied in the Faculty of Law at a university. After some hesitation about his future, at the age of 23 he decided to enter Noda Cook Agency which is his family business. He noticed that many people started a training as teenagers, and therefore not all the people surrounding him welcomed him. However, he self-imposed to enhance skills, and did it very quickly. Finally everybody acknowledged him as the head of the restaurant. In 2015 he got a laryngeal cancer, but revived. Currently, he is in charge of grilled dishes with the motto of [never retire till the death].
江部 惠一Keiichi Ebe
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Niku Ebisu 89BAL
肉えびす 89BAL
- Ebisu, Tokyo
- Bistro,Italian/French / General / Steak / Western Sosaku (creative cuisine)
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山瀬 健策Kensaku Yamase
The Chef's Recommendations -
A "Meat Master" uses various approaches to convey the deliciousness of meat.
Mr. Yamase was born in 1967 in Kumamoto. He grew up watching his parents running a ranch and started his own food wholesale company. After meeting the current owner through a mutual acquaintance, he was involved in establishing Waniku 89BAL, the predecessor of Niku Ebisu 89BAL, in 2015. Currently, he is also a chef and is active in many fields as a meat professional to spread the deliciousness of carefully selected meat from all over the country, including Kikuchi Beef, raised at his parent's ranch.
山瀬 健策Kensaku Yamase
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