Tokyo Chef search result : Page 16

Sushi Aoyagi すし青柳 Marunouchi, Tokyo Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)

杉森　智樹Tomoki Sugimori

Mr. Sugimori attracts customers with the finest Edomae Sushi and Japanese cuisine, where expert skill and creativity are applied.

He was born in 1972 in Tokyo. The head chef and manager of Sushi Aoyagi. The sushi chef is a job that allows him to do what he has loved since childhood, "making things" while interacting with people. He honed his skills at sushi restaurants in the Tokyo metropolitan area, including Sushiya no Kanpachi, where he learned the art of Edo-mae techniques and Japanese cuisine. In 2017, he was appointed to his current position in recognition of his skills. Since then, he has welcomed guests from Japan and abroad at a long-established hotel located at the gateway to Tokyo, treating them to stylish courses that blend sushi and Japanese cuisine with seasonal dishes.

杉森　智樹Tomoki Sugimori

Nihon Yakiniku Hasegawa Ginza Main Branch 日本焼肉　はせ川　銀座本店 Ginza, Tokyo Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Sake

益田　宜明Noriaki Masuda

A chef who specializes in Japanese cuisine creates possibilities for new yakiniku dishes.

Mr. Masuda was born in 1974 in Kanagawa. After graduating from high school, he entered the world of Japanese cuisine at 18. His chef career began at a ryokan(Japanese hotel) in Izu, Shizuoka. Later, he moved to Tokyo and worked at various Japanese restaurants throughout Tokyo city. As a chef dedicated to traditional Japanese cuisine, he has served numerous food connoisseurs. At Hasegawa, he combines his acquired skills and carefully selected ingredients to create new possibilities for yakiniku (Japanese barbecue).

益田　宜明Noriaki Masuda

Aged Wagyu Yakiniku Aging Beef Shibuya Branch 熟成和牛焼肉エイジング・ビーフ　渋谷店 Shibuya South Exit, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Others

尾関　岳Gaku Ozeki

Delivering the taste and pleasure that only "aged Wagyu beef" can provide.

Mr. Ozeki was born in 1992 in Gifu. Entered the world of food and drink after graduating from university. After graduating from L'ecole Vantan College with a major in delicatessen, he worked mainly in Italian cuisine. Worked as a manager at Al Bacio in Nishi-Shinjuku before moving to his current company, Shinwa, Inc. He experienced an assistant manager at each "Aging Beef restaurant" and then became the manager of the Shibuya branch. "Aged Wagyu" is a beef that has been slowly aged for a long time to bring out the best in the meat. He delivers to people the taste and pleasure that only dry aging can bring.

尾関　岳Gaku Ozeki

Funachu Asakusa-hanakawado Branch 鮒忠　浅草花川戸店 Asakusa, Tokyo Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Unagi (eel)

瀬谷　重勝 Shigekatsu Seya

As he built his career, Mr. Seya chose to become a professional chef to utilize the skills and sensitivities he had cultivated.

He was born in 1976 in Chiba. When he was in high school, he worked part-time at Funachu, which led him to pursue a career as a chef. At first, it was just a job, but as he learned culinary skills, he became fascinated with the depth of cooking, and 30 years passed. Currently, he is fully demonstrating his experience and passion at the Funachu Asakusa-hanakawado branch, which opened in May 2018.

瀬谷　重勝 Shigekatsu Seya

Tokyo Washoku Rikuu Ebisu Branch 東京和食　りくう　恵比寿店 Ebisu, Tokyo Japanese,Japanese / General

高山　泰育Yasuhiro Takayama

A chef who moved from French to Japanese cuisine, serving Japanese cuisine with unique techniques.

Mr. Takayama was born in 1988 in Niigata. Inspired by a TV cooking show he watched as a child, he learned to cook on his own during high school. After entering the culinary world, he worked at up-and-coming French restaurants such as tusimi and Souvenir. He is a chef with an insatiable curiosity. He continuously improves his skills, with the passion to "serve Japanese cuisine that will remain in guests' hearts and make them happy when they leave."

高山　泰育Yasuhiro Takayama

Tsukiji Katsura 築地かつら Tsukiji, Tokyo Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Hamburger Steak / Curry

佐々木　竜Ryu Sasaki

The passion and skill of Mr. Sasaki, who continues to follow his father, produce a fascinating teppanyaki.

He was born in 1987 in Toyko. Since his father was a Western-style chef, he had no hesitation in following in his father's footsteps. He started working part-time at a restaurant as a high school student and entered a restaurant in Ginza for training at 20. He continued to hone his skills for the next ten years and is now the head chef at Tsukiji Katsura. His cuisine, made with the utmost care and dedication to ingredients and his guests, is so beautiful that it is almost like a work of art and so delicious. Many people have been fascinated by his journey as a chef and his passion.

佐々木　竜Ryu Sasaki

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

SKYTREE(R) VIEW RESTAURANT REN スカイツリー(R)ビューレストラン簾 Kinshicho/Sumiyoshi, Tokyo Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / French / Steak

宮本　哲也Tetsuya Miyamoto

Master chef of Japanese cuisine.

Mr. Tetsuya Miyamoto is the Technical Director of Nihon-ryori Kenkyukai (society for research on Japanese cuisine), as well as the Chairman of the Toho Cooks Association. After working as the Japanese cuisine master chef at Utsunomiya Tobu Hotel Grande, he became the Japanese cuisine master chef of Tobu Hotel Levant Tokyo in April 2019.

宮本　哲也Tetsuya Miyamoto

Sake bar KoKoN Sake bar KoKoN Asagaya/Koenji, Tokyo Sake Bar,Bars (pubs) / Sake / Highball

大森　健司Kenji Omori

Mr. Omori, conveying both the old and the new, is an owner who quietly burns his love for sake.

He was born in 1988 in Hyogo. While working as a freelance makeup artist in New York City, he also worked as a server in a Japanese restaurant, which hooked him on sake. After returning to Japan, he realized that although there were places where he could drink sake, there were not many places dedicated only to sake in Japan. So, after three years of study at a Japanese restaurant, he opened his own restaurant, Sake bar KoKoN. As a bridge between sake breweries and consumers, he promotes the goodness of sake.

大森　健司Kenji Omori

Yakumo Hashimoto 八雲はし元 Nishi-Azabu, Tokyo Japanese,Japanese

橋元　健Ken Hashimoto

A chef bringing the taste of Naniwa, Osaka, where culinary culture flourished, to the Kanto region.

Mr. Hashimoto is a native of Toyonaka City in Osaka. He has been interested in cooking ever since he was young and was brought up in an environment where he had many chances to encounter food. At his part-time job in a restaurant, he saw professionals at work with his own eyes and was determined to go down the path of cooking. He polished his skills at the famous Osaka restaurant Naniwa Kappo Kigawa to become a chef. He worked as head chef at the Nishiazabu Kappo restaurant Niko, and for 5 consecutive years, gained a Michelin 1-star rating. Mr. Hashimoto also enjoys eating food, and his witty talking style and warm character add so much to the already richly flavored food.

橋元　健Ken Hashimoto

Yonpachi Gyojou Ikebukuro Higashiguchi Branch 四十八漁場　池袋東口店 Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood

伊藤将宏Masahiro Ito

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.

Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.

伊藤将宏Masahiro Ito

Antica Osteria del Ponte アンティカ・オステリア・デル・ポンテ Marunouchi, Tokyo Italian,Italian/French / Italian / Wine / General

Stefano Dal MoroStefano Dal Moro

The Chef's Recommendations

A famed chef who mixes classic and new Italian cuisine.

Started building his career as a favorite apprentice of the famous chef Ettore Alzetta. After becoming the head chef at Angelo Paracucchi, where he formerly learned his trade, he gained experience working at several three-star Michelin restaurants. He also refined his craft at Antica Osteria del Ponte Milano Main Branch and is currently the executive chef of Antica Osteria del Ponte Tokyo Branch.

Stefano Dal MoroStefano Dal Moro

Sushi JIN-E 鮨　甚江 Shinjuku West Exit/Tochomae, Tokyo Sushi,Japanese

加藤　聡Satoshi Kato

Charmed by fish, Mr. Kato has followed the path of life as a sushi chef.

He was born in 1971 in Kanagawa. Born to a long family line of fishermen, he has been interested in fish since he was young. Because his family was often busy, he had many chances to cook in their place, and he was happy to please them with his cooking. His starting point as a chef was at the restaurant Sushitatsu in his hometown when he was 16 years old. Later on, at the age of 25, he came to Tokyo. In 2017, he opened Sakurazaka Kato in Akasaka. He shut down this restaurant during the COVID-19 pandemic but, blessed by fate, opened another restaurant, Sushi JIN-È. JIN-È is the trade name of the fishery business run by Mr. Kato's relatives, which he had planned to use someday as the name of his restaurant.

加藤　聡Satoshi Kato

Sushi Onikai 鮨　おにかい Nakameguro, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

坂本　和樹Kazuki Sakamoto

Mr. Sakamoto has honed his skills in Japanese cuisine, but the sushi course is what will win you over.

Mr. Sakamoto was born in 1983 in Kanagawa Prefecture. After training at a Kyoto restaurant for 5 years, he honed his skills in the sushi department of Nadaman restaurant in a hotel in Tokyo, Nadaman in Yokohama, and other such places. He has been involved with Sushi Tsukiuda since its opening in September 2016. At Sushi Onikai, he has served as head chef since it opened in November 2019. As a sister restaurant of Sushi Tsukiuda, it mainly serves nigiri. While many restaurants offer a course of nigiri with side dishes, this restaurant is trying to compete primarily with nigiri and to satisfy customers with sushi alone.

坂本　和樹Kazuki Sakamoto

Asagaya Birdland 阿佐ヶ谷バードランド Asagaya/Koenji, Tokyo Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

千野　桂一Keiichi Chino

The Chef's Recommendations

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

Born in Nagano prefecture in 1972, Mr. Chino was enamored with French and Italian cuisine in his younger days, but he took a part-time job at Birdland when he was 24. Working under the supervision of master chef Toshihiro Wada, Mr. Chino became completely fascinated by the profound nature of yakitori. Four years later, he was appointed as a restaurant manager and since then, has devoted himself to his study of yakitori and has now been working at Birdland for eight years. In 2004, he set up Asagaya Birdland independently. It was given an award by the famous restaurant guide in 2015.

千野　桂一Keiichi Chino

Focacceria la Brianza Focacceria la Brianza Nihonbashi, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

野口　大策Daisaku Noguchi

Mr. Noguchi provides the once-in-a-lifetime taste created by experience and sensibility.

He was born in 1989 in Kagoshima. When he was young, his sister's cooking attracted him to cooking. After a long career at Yamanoue, a prestigious hotel in Tokyo, he studied at the Salone Group and deepened his experience in Saitama. After that, he joined the current restaurant, Focacceria la Brianza, to pursue his own style. His cooking is delicate and passionate, and his skills are highly praised.

野口　大策Daisaku Noguchi

Koukian 香季庵 Ginza, Tokyo Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine)

鷲尾　力人Rikihito Washio

Mr. Washio produces an extraordinary time to enjoy creative Japanese cuisine and drinks.

He was born in Tokyo. Growing up watching his parents running an izakaya (Japanese-style pub), he naturally entered the culinary world. He was fascinated by the depth of Japanese cuisine, which makes the most of the richness of Japanese ingredients. After working at his parents' izakaya, he joined Koukian. His skillful technique of bringing out the best seasonal ingredients captivates his guests.

鷲尾　力人Rikihito Washio

WAJO WAJO Daikanyama, Tokyo Italian,Italian/French / Italian / Western Sosaku (creative cuisine)

遠藤　泰一Taiichi Endo

The joy of making delicious pasta paved the way to becoming a chef.

While working part-time at a restaurant to earn a living, Mr. Endo became interested in how to make delicious pasta. The intense joy he experienced in the process changed his career path and made him decide to become a chef. After training at the Michelin-starred Schoneck, he worked as a chef in various locations before opening Evoluzione in Ibaraki at 40. In 2022, he took over as chef at WAJO. His philosophy is to make the joy of others his own and to provide happiness through his cooking.

遠藤　泰一Taiichi Endo

PIZZERIA GTALIA DA FILLIPO ピッツェリア　ジターリア　ダ　フィリッポ Nerima, Tokyo Italian,Italian/French / Italian / Pasta / Pizza

牧野　真Shin Makino

The Chef's Recommendations

Mr. Makino organizes the store as the head manager after transitioning from a different industry.

He was born in 1978 in Tokyo. Originally, he worked in the motorcycle industry, but when emission regulations came into effect, he decided to pursue a different path. He entered the Tsuji College of Culinary Arts in Osaka to pursue a career in the food and beverage industry, which he had always been interested in, after which he jumped into the world of culinary arts at the age of 26. After working at [Ristorante La Bisboccia] in Hiroo and [Bancasa] in Ebisu, he started working at [Pizzeria Gtalia da Filippo] in 2015. His job now is to manage the store.

牧野　真Shin Makino

Kazumiya かず味家 Okachimachi, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

川内谷　一美Kazumi Kawauchiya

The Chef's Recommendations

After hard training days, he was fully prepared to be independent.

He was born in 1971 in Hokkaido. Tokyo fascinated him a lot during his boyhood, which was why he went to Tokyo right after graduating from junior high school and started live-in training at a traditional Japanese restaurant. As the training was so hard, 4 out of 5 trainees quit in only 6 months. But he tried his hardest to learn the fundamentals of Japanese cuisine there for 7 years. After he got married and had a child, he moved to another restaurants such as a Japanese restaurant and izakaya (Japanese pub) and had further training. In 2012, he went independent and opened [Kazumiya], a compilation of his cooking career.

川内谷　一美Kazumi Kawauchiya

Restaurant ranking

Browsing history

Sushi Aoyagi

Mr. Sugimori attracts customers with the finest Edomae Sushi and Japanese cuisine, where expert skill and creativity are applied.

Nihon Yakiniku Hasegawa Ginza Main Branch

A chef who specializes in Japanese cuisine creates possibilities for new yakiniku dishes.

Aged Wagyu Yakiniku Aging Beef Shibuya Branch

Delivering the taste and pleasure that only "aged Wagyu beef" can provide.

Funachu Asakusa-hanakawado Branch

As he built his career, Mr. Seya chose to become a professional chef to utilize the skills and sensitivities he had cultivated.

Tokyo Washoku Rikuu Ebisu Branch

A chef who moved from French to Japanese cuisine, serving Japanese cuisine with unique techniques.

Tsukiji Katsura

The passion and skill of Mr. Sasaki, who continues to follow his father, produce a fascinating teppanyaki.

Kushitei Kyobashi Ginza-itchome

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

SKYTREE(R) VIEW RESTAURANT REN

Master chef of Japanese cuisine.

Sake bar KoKoN

Mr. Omori, conveying both the old and the new, is an owner who quietly burns his love for sake.

Yakumo Hashimoto

A chef bringing the taste of Naniwa, Osaka, where culinary culture flourished, to the Kanto region.

Yonpachi Gyojou Ikebukuro Higashiguchi Branch

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.

Antica Osteria del Ponte

A famed chef who mixes classic and new Italian cuisine.

Sushi JIN-E

Charmed by fish, Mr. Kato has followed the path of life as a sushi chef.

Sushi Onikai

Mr. Sakamoto has honed his skills in Japanese cuisine, but the sushi course is what will win you over.

Asagaya Birdland

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

Focacceria la Brianza

Mr. Noguchi provides the once-in-a-lifetime taste created by experience and sensibility.

Koukian

Mr. Washio produces an extraordinary time to enjoy creative Japanese cuisine and drinks.

WAJO

The joy of making delicious pasta paved the way to becoming a chef.

PIZZERIA GTALIA DA FILLIPO

Mr. Makino organizes the store as the head manager after transitioning from a different industry.

Kazumiya

After hard training days, he was fully prepared to be independent.