321 - 340 of 669 chefs
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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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il Cardinale
il Cardinale
- Ginza, Tokyo
- Italian,Italian/French / Italian / Pasta / Wine
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菊地 将太Syota Kikuchi
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Mr. Kikuchi offers authentic Italian cuisine that not only focuses on taste but also on the presentation of each dish.
He was born in 1992. During high school, he worked part-time at a local Italian restaurant, and there he discovered the joy of cooking. After graduating high school, he attended a two-year cooking school. Then, through a friend's referral, he started working at Miyoshi Corporation's group company, Cardinal Co., Ltd. After that, he worked at "Sabatini at Daimaru Tokyo" and learned the foundations of Italian cuisine there. In 2020, he moved to the sister restaurant "il Cardinali Ginza" as a chef, and three years later, he became the head chef. While carrying on the flavor of "il Cardinale Ginza main branch", he wants to create his own unique dishes.
菊地 将太Syota Kikuchi
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Sushi Rakuichi
鮨 楽一
- Shimbashi/Shiodome, Tokyo
- Sushi,Japanese / General / Sushi / Sake
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福室 武尊Takeru Fukumuro
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Mr. Fukumuro is creating a space that brings smiles to guests' faces.
He was born in 1983 in Tokyo. Admiring the owner of a sushi restaurant where he had a part-time job in high school, he aspired to become a sushi chef. After studying the basics at a culinary school, he trained at a major sushi restaurant. He worked hard to realize his dream of owning his restaurant and opened Rakuichi on June 18, 2024. Intending to pursue new culinary attractions while carrying on the traditions and techniques that he has cultivated, he is improving day by day.
福室 武尊Takeru Fukumuro
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Ramen Daisenso TOKYO
ラーメン大戦争TOKYO
- Suidobashi, Tokyo
- Ramen,Ramen (noodles) / Gyoza (dumplings) / Beer / Shoyu Ramen (soy sauce ramen)
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一木 尚晴Naoharu Ichiki
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Mr. Ichiki wants to bring smiles and energy to more people through food.
He was born in 1996 in Gunma. After working part-time as a student at a franchise chain curry restaurant, he joined SKYSCRAPER Inc. as a full-time employee because he wanted to bring smiles and energy to more people through food. Trained in the basics of restaurant operations and cooking, he then gained experience as a restaurant manager and area manager in Gunma Prefecture. He learned the basics of ramen at the new business model Ramen Daisenso, after which he was appointed brand manager and manager of Ramen Daisenso TOKYO Suidobashi Branch.
一木 尚晴Naoharu Ichiki
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Asahikawa Jingisukan Daikokuya Shinbashi Branch
旭川成吉思汗 大黒屋 新橋店
- Shimbashi/Shiodome, Tokyo
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Steak / Yakiniku (grilled meat)
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佐藤 博紀Hiroki Sato
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Mr. Sato offers dishes full of flavor and warmth that both adults and children can enjoy.
He was born in 1991 in Hokkaido. Motivated by the desire to provide food that both children and adults can enjoy through nutritional education, he decided to become a chef. He acquired a wide range of culinary skills through five years of training at a Chinese restaurant and six years of experience in group meal preparation. Now, at Asahikawa Jingisukan Daikokuya Shinbashi, he is applying his expertise and skills to serve dishes that will satisfy his guests.
佐藤 博紀Hiroki Sato
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ON TOKYO
ON TOKYO
- Nakameguro, Tokyo
- Japanese Sosaku (creative),Japanese / General / Wine / Sake
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松野 弘Hiroshi Matsuno
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Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years.
Mr. Matsuno has been fascinated by the depth of Japanese cuisine for 40 years. Became interested in cooking as a natural progression because of an environment blessed with the sea and mountains. His parents encouraged him to become a chef, saying, "It's better to have a job in your field." After graduating from culinary school, he joined Kitcho, a renowned Japanese restaurant. Then, he studied nutritional science and medical food. He was in charge of sous chef at a well-known hotel and showed his skills. "Food is what forms the human mind and body. What people put in their mouths should be safe." He consistently keeps this thought in mind at ON TOKYO, too.
松野 弘Hiroshi Matsuno
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ACiD brianza
ACiD brianza
- Azabu-Juban, Tokyo
- French,Italian/French / French
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児玉 智也Tomoya Kodama
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Mr. Kodama is a young genius who captivates foodies with boundless creativity and versatility.
He was born on the 30th of June 1990 in Otaru, Hokkaido. Ever since he was a child, he loved to help his mother cook. After graduating from high school, he went to a culinary school and entered Jardin Potager Teranishi in Sapporo at 20. After two years of apprenticeship, he worked at Restaurant Miyabi before heading to France at 26. There, he honed his skills at Sa.Qua.Na in Honfleur and Kadeau in Denmark. Upon returning to Japan, he organized several pop-up dining events before meeting Chef Yoshiyuki Okuno and taking on the role at Acid brianza.
児玉 智也Tomoya Kodama
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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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Hikinikuya Jintoku
挽肉屋 神徳
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Hamburger Steak / Yakiniku (grilled meat)
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森本 健太Kenta Morimoto
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Ground meat that allows you to enjoy the charm of each ingredient is the result of Mr. Morimoto's solid experience as a chef.
He was born in 1987 in Nara. After working as a chef at a hotel for 2 years, he worked at an Italian restaurant for 2 years, a Spanish bar for 4 years, a French bar for 6 years, and a Japanese restaurant for 2 years. Currently, he is working as a chef at Hikinikuya Jintoku. He has studied various genres, mainly French cuisine. Mr. Morimoto's knowledge and expertise, derived from his solid experience, are packed into the ground meat, which allows the customers to enjoy the charm of each ingredient, such as its flavor and texture.
森本 健太Kenta Morimoto
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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
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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
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Okinawa Kaiseki Akasaka Tantei
沖縄懐石 赤坂潭亭
- Akasaka, Tokyo
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Okinawa Cuisine
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飯倉 健二 Kenji Iikura
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Aiming to be a bridge to connect the world through cuisine.
Mr. Iikura was born in 1973 in Tokyo. Becoming a chef has been his dream since he was a student. After studying for about 10 years at a Japanese restaurant, Sakuichi, in Osaka, he returned to Tokyo. Worked at kappo and Japanese restaurants in Tokyo before entering Akasaka Tantei in 2010. Upon joining the restaurant, he became sous chef and was promoted to head chef in 2020. He aims to contribute to the development of Okinawan cuisine and culture, saying, "I want to make the most of Okinawan flavors based on Japanese cuisine."
飯倉 健二 Kenji Iikura
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Virtue
Virtue
- Azabu-Juban, Tokyo
- Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)
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山下 浩幸Hiroyuki Yamashita
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A chef with experience working at multiple Michelin-starred restaurants.
Mr. Hiroyuki Yamashita was born in 1979 in Chiba. He trained at prestigious French restaurants renowned for their Michelin stars, including Ginza L'écrin, Joël Robuchon, and Signature at the Mandarin Oriental Hotel Tokyo. After that, he studied under Mr. Eric Ziebold, with whom he was very impressed, and developed his skills in the world of Modern American French cuisine for five and a half years. After returning to Japan, he served as the head chef at restaurants T3 and NUAGE ET VENT. Then, he was appointed the head chef at Virtue.
山下 浩幸Hiroyuki Yamashita
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Takumi Shingo
匠 進吾
- Gaienmae/Aoyama-Itchome, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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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
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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)
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小林 裕貴Yuuki Kobayashi
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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
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Setsugekka Ginza
雪月花 銀座
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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田中 覚 Satoru Tanaka
The Chef's Recommendations -
Mr. Tanaka is a "master of meat" who dedicates his life to offering the finest taste.
He was born in 1967 in Gifu Prefecture. As the eldest son of a family where his grandfather was a beef farmer and his father was a butcher, he has held a knife and handled meat since he was 10. He dreamed of becoming a restaurant chef from an early age, then opened his first Yakiniku restaurant at 25. His unique world view of menu structure and store design became the talk of the town, and he has opened 18 meat restaurants in Tokyo, Nagoya, Gifu, and Shiga. In particular, NIKUYA Setsugekka in Nagoya was listed in the "Michelin Guide Aichi, Gifu, and Mie 2019 Special Edition". It has also won consecutive "Tabe-Log" awards and is gaining popularity.
田中 覚 Satoru Tanaka
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Series the sky
Series the sky
- Oshiage, Tokyo
- Chinese,Chinese / General / Yum Cha/Dim Sum
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金子 優貴Yuki Kaneko
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Mr. Kaneko became familiar with cooking while growing up with a grandmother who was a home economics teacher.
He led the "Azabudai Series" to receive one Michelin star for three consecutive years. He was born in 1988. He honed his skills at Heichinro, Japan's oldest established restaurant, and at SENSE, the Michelin-starred restaurant in Mandarin Oriental Tokyo. The restaurant offers a multi-course meal featuring a variety of small dishes that blend traditional Cantonese cuisine with spices from various Asian countries that the chef learned during his overseas training, paired with wines recommended by the chef, who is also a certified sommelier. He was appointed the head chef of "Series the sky", the second restaurant in the Series.
金子 優貴Yuki Kaneko
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restaurant REGINA
restaurant REGINA
- Kinshicho/Sumiyoshi, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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郡司 昭彦Akihiko Gunji
The Chef's Recommendations -
Mr. Gunji learned Italian and French cuisine and now serves stylish dishes as a head chef.
He was born in 1981 in Tokyo. He trained in a hotel banquet hall, cafe, French restaurant, and so on. After working at an Italian restaurant in Roppongi, he joined the current company in 2019. His strength is that he has studied both Italian and French cuisine. Currently, he works as the head chef of the restaurant REGINA. He serves stylish and special dishes that match the restaurant's atmosphere.
郡司 昭彦Akihiko Gunji
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Agezuki
あげづき
- Kagurazaka, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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保科 剛Go Hoshina
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Decided to be a chef at the age of 17, still seeking for the ideal taste.
Born in 1972 in Chiba prefecture, he decided to open his own pork cutlet restaurant when he had a pork cutlet in a Japanese cuisine restaurant during the stay in the US as a high school student. After graduation, he had training at several Japanese restaurants to learn culinary fundamentals, and also studied how to cook pork cutlets in his own way. He visited many renowned pork cutlet restaurants to steal their tastes, and spent most of his salary on it. Finally he opened [Agezuki] at the age of 37, he has since been making efforts to realize his ideal pork cutlet.
保科 剛Go Hoshina
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Kyougushi Rokuhara
京串 六波羅
- Akasaka, Tokyo
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / General / Tempura (battered, fried seafood and vegetables)
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山口 秀次郎Hidejirou Yamaguchi
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Mr. Yamaguchi is the head chef who established his own unique style of Kushiage preparation with Japanese soup stock.
He was born in 1943 in Kyoto. With strong encouragement from his aunt, he decided to become a chef. Entered the long-established Kushiage restaurant Shiruhisa, established in 1946, and began his full-fledged culinary training. Later, in 1982, he was involved in the launch of Rokuhara and became the manager and head chef. He has established an original style in which carefully selected ingredients are not skewered as they are but with a few extra touches. For more than 40 years, he has been at the forefront of preserving the taste of Rokuhara.
山口 秀次郎Hidejirou Yamaguchi
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Mutenka Yakiniku FOODLAB Tsukiji
無添加焼肉 FOODLAB 築地
- Tsukiji, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)
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川島 良太Ryouta Kawashima
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Mr. Kawashima is a chef who uses his diverse career to deliver blissful moments.
He was born in 1984 in Tokyo. He has loved cooking since he was a child. Wanting to make a career out of such love, he dreamed of becoming a chef as his future dream. After graduating from school, he became a chef and began his training. He worked at an Italian restaurant for 3 years, a Japanese restaurant for 3 years, a restaurant specializing in chicken dishes for 5 years, and a medicinal herb restaurant for 4 years, gaining a wide variety of experience. Currently, he is a chef at "Mutenka Yakiniku FOODLAB Tsukiji."
川島 良太Ryouta Kawashima
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