321 - 340 of 672 chefs
-
L'OMBELICO
L’OMBELICO
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
-
![]()
千田 健治Kenji Chida
-
Mr. Chida aspires to be a chef who can move people through culinary creations.
He was born in 1984 in Iwate. The delicious dishes he enjoyed as a child at restaurants and the smiles of his family around the table were memorable and became the starting point for him to become a chef. During high school, he worked part-time at a restaurant, learning both the joys and challenges of cooking. After graduation, he left his hometown to take on new challenges. Upon moving to Tokyo, he gained much experience and continued to hone his skills. He is currently active at L'OMBELICO, which opened in September 2023.
千田 健治Kenji Chida
-
-
ROZZO SICILIA
ロッツォ シチリア
- Shirokane/Shirokanedai, Tokyo
- Italian,Italian/French / Italian / Mediterranean / Wine
-
![]()
中村 嘉倫Yoshimichi Nakamura
-
Dream of 2 apprentices after 10 years.
He was born in 1974 in Tokyo. Deciding to keep cooking as a hobby, he entered an ordinary university. However, his passion for cooking became irresistible when searching for his career during job seeking activities. He entered an Italian restaurant in Tokyo after graduating university and met Mr. Tsutomu Abe. Promising to have their own restaurant together in the future, they continued brushing up their skills. Returning Japan after 3 years of work in Sicily, 2 ex-apprentices opened [ROZZO SICILIA] together.
中村 嘉倫Yoshimichi Nakamura
-
-
Bogamari Cucina Marinara
ボガマリ・クチーナ・マリナーラ
- Sendagaya, Tokyo
- Italian,Italian/French / Italian / Mediterranean / Seafood
-
![]()
平山 貴之Takayuki Hirayama
The Chef's Recommendations -
Experience and skills presenting various Italian local seafood.
He was born in 1978 in Aomori Prefecture. Learning the basic at Ecole d'Art Culinaire de Miyagi, he built up his skills at western and Japanese style restaurants in Tokyo. From 2010 at [Il Figo Ingordo], he learned authentic skills from the chef. Experiencing Italian food in Italy, he became a chef at [Bogamari Cucina Marinara] when it opened in 2013. His broad experience satisfies various requests with flexibility.
平山 貴之Takayuki Hirayama
-
-
Unagi Fujita Shirokanedai Branch
うなぎ 藤田 白金台店
- Shirokane/Shirokanedai, Tokyo
- Japanese,Japanese / Unagi (eel)
-
![]()
藤田 将徳Masanori Fujita
The Chef's Recommendations -
Raised in an environment with eel around him from birth, he handles them earnestly as a chef.
Born in 1973 in Hamamatsu, Shizuoka. Eldest son of Shigeyoshi Fujita, 3rd generation owner of [Unagi Fujita]. Entered the restaurant world immediately after graduating high school. Worked as a manager in a large-scale restaurant with 300 seats and 100 staff members. Built up 4 years of experience, including working abroad. Joined [Unagi Fujita] in 1996. Learned the processes of putting eel on skewers, cutting up whole eel, and grilling them over the course of 13 years. Appointed representative director in 2009, and concurrently worked in direct sales department. Opened a branch location in front of Hamamatsu Station in 2011. The Shirokanedai branch opened in 2016, and is managed jointly with the hostess and his older sister.
藤田 将徳Masanori Fujita
-
-
Teppanyaki Steak Azuma
鉄板焼きステーキ あずま
- Harajuku/Meiji-Jingumae, Tokyo
- Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine
-
![]()
楠元 益夫Masuo Kusumoto
-
Mr. Kusumoto attracts guests with his superb steaks, which result from his extensive experience in French cuisine and Teppanyaki.
He was born in 1953 in Kagoshima Prefecture. The owner-chef of Teppanyaki Steak Azuma. After graduating from a culinary school in Tokyo, he began training at a French restaurant in Ginza, where he mastered the art of French cuisine. Later, he gained experience at a high-class Teppanyaki (iron griddle grilling) restaurant in Akasaka, where he was attracted by the style of cooking in front of the guests, so he explored the unique flavor of French cuisine x Teppanyaki. In 1990, he founded his current restaurant and grew it into a renowned restaurant. In recent years, the restaurant has become popular among domestic and international travelers, and he entertains a wide range of guests with his expert skills.
楠元 益夫Masuo Kusumoto
-
-
Shabu-shabu & Sushi Hassan
しゃぶしゃぶ・すし 八山
- Roppongi, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sushi / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
-
![]()
小林 裕貴Yuuki Kobayashi
-
Grew up watching his father's back, Mr. Kobayashi also decided to pursue a career in food.
He was born in 1979 in Niigata. He became familiar with cooking from an early age because of his father's influence. After moving to Tokyo with his father, who worked there, he began pursuing his culinary career earnestly. In Tokyo, he trained at several Kaiseki restaurants for several years and honed his skills. While respecting traditional techniques, he always incorporates new ideas to provide dishes that surprise and impress his guests. As head chef at Hassan since 2021, he creates dishes that bring out the best in the ingredients.
小林 裕貴Yuuki Kobayashi
-
-
Ukai Toriyama
うかい鳥山
- Hachioji, Tokyo
- Japanese,Japanese / General / Kushiyaki (grilled skewers) / Chicken
-
![]()
佐藤 辰美Tatsumi Sato
-
He focuses on maximizing the original flavor of the ingredients by keeping the recipes simple
He is a veteran with an experience of 16 years at [Ukai Toriyama], who has dedicated himself to mastering Japanese cuisine. He became the head chef 6 years ago, and every single day he keeps busy in the kitchen cooking delicious food. As a motto, he says "it is my job as a chef to make the ingredients taste even more delicious," so he aims to enhance the good features of each ingredient without elaborating on them too much. He offers delicacies that best represent the current season, thoroughly matching ingredients and balancing them with the seasoning broth.
佐藤 辰美Tatsumi Sato
-
-
Yakiniku Fuji
焼肉富士
- Oshiage, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
山本 賢Ken Yamamoto
-
Mr. Yamamoto combines trendy style with the image of the Yakiniku restaurant run by his grandmother.
He was born in 1987 in Tokyo. His grandmother ran a Yakiniku restaurant, and his father ran an Okonomiyaki restaurant. As a result, cooking has been familiar to him since he was young. He aspired to be a chef, and trained at his father's restaurant after graduating from school. He then worked at a Yakiniku restaurant in Ginza to hone his skills. Although he served as executive chef, his desire to open his own restaurant grew more substantial, and he invited his colleague, Mr. Takagi, to join him in becoming independent. In December 2024, Yakiniku Fuji opened. "I want people to enjoy really delicious Yakiniku," he says.
山本 賢Ken Yamamoto
-
-
Yakiniku Kokon
焼肉古今
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
-
![]()
馬場 祐次Yuji Baba
-
Pursuing deliciousness that combines the new appeal of Yakiniku with tradition.
Mr. Yuji Baba was born in 1985 in Saitama. During his school years, he worked part-time in a restaurant, which satisfied and enthused him. He then entered the restaurant industry. In 2010, he founded Dining Kitchen Co. and developed a restaurant business related to Italian and Western food, his area of expertise. With the know-how he has cultivated over ten years in Italian cuisine and three years in the yakiniku industry, he opened Yakiniku Kokon in 2024 as the representative director.
馬場 祐次Yuji Baba
-
-
Sushi Kazumasa
鮨一正
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
渡邉 敏章Toshiaki Watanabe
-
Mr. Watanabe steps forward with his skills and ambition.
He was born in 1991 in Saitama. As a student, he discovered the appeal of Japanese food through a part-time job at a sushi restaurant and was drawn to its depth. After graduating from high school, he began training in Japanese cuisine. He spent ten years honing his skills as a sushi chef at several sushi restaurants. Then, he joined his current company because he sympathized with the representative's personality and management philosophy. In 2022, he was in charge of Sushi Kazumasa at the same time as it opened.
渡邉 敏章Toshiaki Watanabe
-
-
Tempura Miyashiro
天婦羅 みやしろ
- Nakameguro, Tokyo
- Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables)
-
![]()
宮代 直亮Naoaki Miyashiro
The Chef's Recommendations -
Mr. Miyashiro is a Japanese chef who uses his expert skills to entice guests with crispy fried tempura.
Mr. Miyashiro was born in 1967 in Kanagawa Prefecture and went to a culinary school (Yokohama chouri) with his friend. After graduation, he trained at Hotel Metropolitan in Ikebukuro and gained experience at Royal Park Hotel in Yokohama. Then at Sakura restaurant in Hotel Nikko Tokyo in Odaiba, he started up the tempura counter and served as head chef. After that, he worked as head chef at Hilton Tokyo in Odaiba, then joined MUGEN, Inc. in 2018. He has been working at "Tempura Miyashiro" since May 2018, primarily responsible for tempura.
宮代 直亮Naoaki Miyashiro
-
-
Agora Cafe
アゴラカフェ
- Mitsukoshimae, Tokyo
- Cafe,Cafe/Sweets / General / Pasta / Western Sosaku (creative cuisine)
-
![]()
鈴木 淑之Toshiyuki Suzuki
-
Mr. Suzuki entered the culinary world as he could not forget the delicious food he had with his father.
He was born in 1961 in Tokyo. When he was a child, he ate pork saute at a restaurant he went to with his father. He could not forget the delicious taste and became interested in cooking. After high school, he went on to culinary school and was hired by a hotel upon graduation. After high school, he went on to culinary school and started training as a chef at a hotel upon graduation. Following 30 years at the hotel, he spent some time at a pesticide-free Japanese restaurant and now works as a chef at Agora Cafe. It is the days of serving guests with hearty dishes.Enjoy exquisite dinners with shows. It is a "place of rest and relaxation" with multiple faces at different times of the day.
鈴木 淑之Toshiyuki Suzuki
-
-
honda Azabujuban Branch
honda 麻布十番店
- Azabu-Juban, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Soba (noodles)
-
![]()
本田 祐三Yuzo Honda
-
Mr. Honda pursues new possibilities for Japanese cuisine with his unique sensibilities and techniques.
He was born in 1982 in Chiba. He started his career as a chef, wanting to make people happy through food. Fascinated by Japanese cuisine's depth and seasonal ingredients' beauty, he continued his culinary training to acquire the skills to bring out the best of the ingredients. In 2013, he opened honda Azabujuban.
本田 祐三Yuzo Honda
-
-
Ginza Inaba
銀座 稲葉
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
-
![]()
稲葉 正信Masanobu Inaba
-
From Executive Chef at a top hotel to restaurant owner. A craftsman expanding the possibilities of Japanese cuisine.
Mr. Inaba was born in 1967 in Tokyo. With the opening of the Grand Hyatt Tokyo in Roppongi, he became the sous chef of Sushi Roku Roku. Afterwards, he participated in the opening of Japanese Cuisine Kazahana at the Conrad Tokyo in Shiodome and became executive chef in 2010. After that, he became executive chef at Resort Amanemu in Ise-Shima, Mie, where his breakfast was named "The Best Hotel Breakfasts in the world" by the American magazine "BRIDES". He currently demonstrates his skills at Ginza Inaba.
稲葉 正信Masanobu Inaba
-
-
Ginza Shinohara
銀座しのはら
- Ginza, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
-
![]()
篠原 武将Takemasa Shinohara
The Chef's Recommendations -
A natural talent for cooking blossomed after becoming a chef by chance
Born in 1980 in Shiga Prefecture. As a student, he was a promising karate athlete and was being considered for admission to university by recommendation. However, seeking a different path, he declined university offers by saying that he was looking for a trade, and through this he became a chef. His natural talent for cooking blossomed as he developed his skills at [Sangencha], a well-known Kyoto kaiseki (traditional Japanese course cuisine) restaurant serving Kansai-style cuisine. At 26, he opened his own restaurant, [Shinohara] in Shiga Prefecture, which over the course of nine years became a popular and prominent establishment. In 2016, he tackled a new frontier by opening Ginza Shinohara.
篠原 武将Takemasa Shinohara
-
-
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
-
-
il Cardinale Ginza Corridor Branch
イルカルディナーレ銀座コリドー店
- Ginza, Tokyo
- Italian,Italian/French / Italian / Western Teppanyaki (iron griddle grilling) / Wine
-
![]()
?橋 雄Yu Takahashi
-
An experienced Italian chef who has delighted people in the Ginza area.
Mr. Takahashi was born in 1982 in Tokyo. He studied hard as a chef at Italian restaurants in Tokyo, mainly in Ginza. After 5 years at SABATINI di Firenze, he gained 4 years of experience as head chef at il Cardinale Ginza Main Branch. He currently shows off his skill at il Cardinale Ginza Corridor Branch. In the corner of an office area where many people come and go, he delights guests who visit the restaurant.
?橋 雄Yu Takahashi
-
-
XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros.
XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros.
- Roppongi, Tokyo
- Italian,Italian/French / Italian / Tempura (battered, fried seafood and vegetables) / Cocktail
-
![]()
サルヴァトーレ・クオモSalvatore Cuomo
-
Influenced by his father, a chef, Mr. Cuomo aspired to become a chef at 11.
Mr. Cuomo was born in Naples, Italy. Influenced by his father, a chef, he aspired to become a chef at 11 and apprenticed at his uncle's restaurant. Since then, he traveled back and forth between Japan and Italy and continued his training. He is credited as a pioneer who made "Napoli Pizza" famous in Japan. In terms of cuisine, he always aims to be the only one, not the number one. He serves as the grand chef of the "Italian" cuisine at the XEX brand to spread its flavor not only in Japan but also to the world every day.
サルヴァトーレ・クオモSalvatore Cuomo
-
-
Takumi Shingo
匠 進吾
- Gaienmae/Aoyama-Itchome, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
-
![]()
高橋 進吾Shingo Takahashi
The Chef's Recommendations -
With skills honed at Sushi Takumi, his training also includes experience as a fisherman and a sake brewer
Chef Takahashi was born in Ibaraki Prefecture in 1978. On the advice of his sushi chef uncle, he left high school early to pursue a career in sushi. Through his family ties, he was able to get a job at Sushi Takumi, a famous sushi shop in Yotsuya, and ended up training there for 18 years under sushi master Chef Nakazawa. At age 29, he left the sushi world for three years, gaining a variety of experiences including as a fisherman in the Goto Islands, and as a brewer in a Magi sake brewery. Then when the time was right in May 2013, he opened Takumi Shingo in a back alley in Minami Aoyama.
高橋 進吾Shingo Takahashi
-
-
OGASAWARA-HAKUSHAKU-TEI
小笠原伯爵邸
- Ichigaya, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / European / Wine
-
![]()
ゴンサロ ・アルバレスGonzalo Alvarez
-
Skills sharpened at a quality restaurant in Spain, and a profound knowledge about Japanese ingredients.
Born in 1978, he supported his parents who was running a guest house where he familiarized himself with cooking. Graduating cooking school in Barcelona, he built up his career at 1 star [L'Esguard] and other restaurants. At [Neichel], one of the most famous restaurant in Spain, he experienced being a chef of all sections, and assistant chef. In 2008, he became an executive chef at [Mugaritz], and at OGASAWARA-HAKUSHAKU-TEI in 2009. Pursuit of unique Spanish based on Spanish cooking tradition evolved with Japanese ingredients supports the star rating for the 8th straight year.
ゴンサロ ・アルバレスGonzalo Alvarez
-
