Tokyo Chef search result : Page 2

Sushi Umiji 寿司海路 Azabu-Juban, Tokyo Sushi,Japanese / Sushi / General / Sousaku Sushi (creative sushi)

角藤　文俊Fumitoshi Kakutou

Having honed his skills in the world of sushi, Mr. Kakutou is now making his sushi with the utmost care and attention to detail.

He was inspired to become a sushi chef by a visit to a sushi restaurant when he was a high school student, where he was fascinated by its chefs. His career as a sushi chef began in earnest when he entered a sushi restaurant as an apprentice. While learning traditional Japanese techniques, he always pursued new tastes by incorporating modern sensibilities. Since then, he has trained at various restaurants for over 25 years. In June 2023, he joined Sushi Umiji.

角藤　文俊Fumitoshi Kakutou

Yamagata Soba Saryo Tsukinoyama 山形蕎麦茶寮　月の山 Shinjuku Station South Exit/Yoyogi, Tokyo Soba (noodles),Japanese / Soba (noodles) / Local Japanese Cuisine / Sake

増田　大補Daisuke Masuda

An artisan chef who has studied Edo Soba fascinates you with its deep world of Soba.

Mr. Masuda was born in Tokyo. He is an experienced soba chef who has built up his career at soba restaurants in Tokyo. While Edo Soba was popular in Edo (ancient Tokyo), where many people and cultures came and went, Tsukinoyama offers Yamagata's unique soba, which was born from the rich nature and food culture. He presents the deep world of soba from the viewpoint of a professional who has studied in Edo soba.

増田　大補Daisuke Masuda

Stand-up Sushi Sushikawa 立食い鮨　鮨川 Sasazuka, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Japanese Sosaku (creative cuisine)

中山　友林Yurin Nakayama

From fishing as a hobby, Mr. Nakayama transitioned into the restaurant business as a handler of fresh seafood.

Mr. Nakayama was born in 1970 in Oita Prefecture. He has fished as a hobby since he was a child. After entering the workforce, he worked as a caregiver but switched to a career in the food industry, handling fresh fish. In 2005, at 35, he joined an izakaya franchise and started his own restaurant. He worked hard to keep it afloat for 10 years before closing it. Then, he began working at a restaurant specializing in seafood cuisine to start learning about fish again. In 2022, he left the restaurant and joined Sushikawa Co., Ltd. He works as a sushi maker at Stand-up Sush iSushikawa, which the company manages.

中山　友林Yurin Nakayama

Nikuko 肉幸 Hiroo, Tokyo Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak

島田　忠任Tadahide Shimada

The star chef presents blissful dishes using Kobe beef.

Mr. Shimada was born in 1975 in Tokyo. His parents were chefs, so he was familiar with cooking from an early age. He has led a meat restaurant that was awarded the Michelin star for eight consecutive years and has experience setting up overseas restaurants. He opened Nikuko with his skills of winning Michelin stars for eight straight years.

島田　忠任Tadahide Shimada

Han no Daidokoro Bettei Shibuya Branch 韓の台所別邸　渋谷店 Dogenzaka/Shinsen, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Whisky / Yakiniku (grilled meat)

大島　孝之Takayuki Oshima

The joy Mr. Oshima felt in the kitchen is what made him want to become a chef.

He was born in Kanagawa. What inspired him to become a chef was a part-time job he had in high school. Since that time, Mr. Oshima has always loved detailed work and creating something. The joy of being in the kitchen and experiencing it through daily operations motivated him to pursue a career as a chef. After graduation, he joined FOODRIM Corporation, where he worked part-time for many years. Currently, he is working at Han no Daidokoro Bettei Shibuya Branch.

大島　孝之Takayuki Oshima

BAR SMOKED Kotobuki Ibushi Kobo バルスモーク寿燻工房 Asakusa, Tokyo Japanese,Japanese / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine

蒲池　修Osamu Kamachi

Mr. Kamachi has honed his skills at famous restaurants in various regions and delivers original smoked dishes.

He was born in 1968 in Fukuoka. Started his career as a chef in Fukuoka and moved to France at 25. He has trained at renowned restaurants, including a three-star Michelin restaurant and a Japanese restaurant in New York City, USA. After returning to Japan, he worked as a saucier at Kawasaki Nikko Hotel and as a chef at restaurants in Ginza and Tsukishima. In 2019, he opened his own restaurant, BAR SMOKED Kotobuki Ibushi Kobo and continues to make Japanese-style dishes using French skills and fresh ingredients.

蒲池　修Osamu Kamachi

Niku Kappou - Niku Kabuku 肉割烹　肉かぶく Shinjuku East Exit/Kabukicho, Tokyo Steak,Yakiniku/Steak / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Wine

山本　雅光Masamitsu Yamamoto

Mr. Yamamoto entertains his guests and provides fulfilled time with the power of food that changed his life.

Mr. Yamamoto was born in 1977 in Nagano Prefecture. His father took him to a restaurant where he tasted "Dojo (loaches)" for the first time. He was so impressed by the fantastic taste that he entered the culinary world to create his own impressive cuisine. After training at a long-established onsen ryokan (Japanese inn) and a kaiseki (Traditional Japanese course cuisine) restaurant in Ginza, he traveled to India, Hong Kong, Switzerland, Canada, and Thailand to hone his culinary skills to learn about cuisines from around the world. In Thailand, he won the Ironman cooking competition on a TV program. After that, he was trusted enough to manage embassy receptions for state guests and returned to Japan.

山本　雅光Masamitsu Yamamoto

Somenya Ito Kabukicho Main Branch 素麺屋　糸　歌舞伎町本店 Shinjuku East Exit/Kabukicho, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

荒木　佳男Yoshio Araki

With abundant experience and passion, Mr. Araki is fully committed to the study of cooking.

He was born in 1972 in Saitama. Since childhood, he developed a love for both eating and cooking while being exposed to his mother's delicious dishes. During his university years, he spent four years in an izakaya (Japanese-style bar) kitchen. After graduation, he joined an udon specialty restaurant, where he worked for 23 years as a manager and supervisor. In 2020, he moved to an izakaya to study fish and Japanese sake. Later, he joined Ito and played a key role in launching their fish dishes. The following year, he took charge of fish dishes and Japanese sake, contributing to planning new menus and course offerings.

荒木　佳男Yoshio Araki

Dohtonbori Okachimachi Branch 道とん堀御徒町店 Okachimachi, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Hiroshima-style Okonomiyaki (savory pancakes)

森　悠Yu Mori

Mr. Mori cherishes communication with his guests, creating a time full of smiles.

He was born in 1984 in Saitama. Loving to interact with people, he decided to become a chef to bring smiles to the faces of many guests. At Dohtonbori Okachimachi Branch, he is in charge of overall cooking. He is passionate about okonomiyaki, which can make the most of various ingredients, from vegetables to seafood and meat, and is honing his skills in front of the teppan. He is also committed to developing menus that reflect seasonal and regional characteristics.

森　悠Yu Mori

Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch 近江うし　焼肉　にくTATSU　青山本店 Gaienmae/Aoyama-Itchome, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

西岡　大空Ozora Nishioka

Offers “luxurious time” with the carefully selected ingredients.

Mr. Nishioka was born in Tokyo. After graduating from university, he studied Japanese Wagyu beef for seven years as a middle wholesaler in Tokyo Meat Market and became independent as a chef with his clients. After leaving that job, he gained experience mainly in setting up yakiniku restaurants and creating menus. From April 2022, he has worked at Niku TATSU Aoyama Main Branch. In April 2023, he became the head chef of the restaurant.

西岡　大空Ozora Nishioka

Juban Shuraba 十番　酒楽場 Azabu-Juban, Tokyo Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling)

ホ　テムンTemun Ho

A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.

Mr. Ho was born in Buan, South Korea. After coming to Japan, he began to walk the path of cooking. He has been honing his skills in various meat dishes through three years of training at a yakitori restaurant, three years at a yakiniku restaurant, and six years at a steak restaurant. Taking advantage of his rich experience, he entered Juban Shuraba in 2024. He continues to work diligently to provide guests with seasonal ingredients and carefully grilled dishes. Using fresh ingredients carefully selected from the Toyosu market, he is proud of the cooking style in front of guests.

ホ　テムンTemun Ho

J'apprends J'apprends Nishi-Azabu, Tokyo French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

原　洋隆Hirotaka Hara

In pursuit of authenticity, Mr. Hara's skills are cultivated by his extensive experience.

He was born in 1985 in Kanagawa and began cooking as a part-time job during his student years. Aspiring to be a "reliable person of substance," he decided to become a professional chef. After training at a prestigious French restaurant, he worked at several restaurants before honing his skills as a catering chef while working for an imported food supplier. He established his unique style at the French kappo restaurant Haramitsu, where he served as the manager. Currently, he is the chef at J'apprends.

原　洋隆Hirotaka Hara

Wagyu no Kamisama 和牛の神様 Dogenzaka/Shinsen, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Sake

市川　篤史Atsushi Ichikawa

Aiming to create a memorable restaurant for guests, Mr. Ichikawa presents the charm of Wagyu beef ingredients.

He was born in 1976 in Tokyo. From an early age, he grew up dreaming of becoming a chef. He began his culinary training at 24, honing his skills in various kitchens in French, Western, and Japanese cuisine. At Wagyu no Kamisama in Dogenzaka, Shibuya, which opened in 2022, he suggests menus that further highlight the quality of the ingredients of Wagyu beef meat as the head chef. The menu is popular among both Japanese and non-Japanese guests. He constantly strives to make the restaurant a memorable place for guests.

市川　篤史Atsushi Ichikawa

Nihonbashi Tamai Main Branch 日本橋　玉ゐ　本店 Nihonbashi, Tokyo Japanese,Japanese / General / Sake

丸山容史Hiroshi Maruyama

The Chef's Recommendations

Started his career in the F&B industry as a teenager.

Mr. Maruyama has been training in a sushi restaurant since his teens and has experience with a wide range of fish. Among them, the conger eel is a delicate fish whose quality varies dramatically depending on how it is handled. He is proud of his restaurant's devotion to quality, which he believes customers will see once they sample their meals. He feels that Japan's traditional eating culture is based on an attitude of hospitality. His ambition is to consistently utilize the skills and knowledge he has acquired, with the goal of bringing delight to his customers.

丸山容史Hiroshi Maruyama

Roppongi P.T.T. 六本木P.T.T. Roppongi, Tokyo Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

御山　恭三郎 Kyosaburo Onyama

Mr. Onyama is passionate about caring for people, making his dream possible, and protecting and sustaining it.

He was born in 1951 in Chiba. In 1983, he opened the Teppanyaki specialty restaurant, Devant des P.T.T., in front of the former Defense Agency. It was loved by many celebrities as a long-established teppanyaki restaurant in Roppongi, but he developed a desire to spend more time with every customer. Seeking an environment that would fulfill his ideal, he relocated along Roppongi Dori Street. The new restaurant, renamed Roppongi P.T.T., offers a space where one can enjoy the live atmosphere of teppan-yaki with all five senses.

御山　恭三郎 Kyosaburo Onyama

Beef Sushi Kintan 牛肉寿司　きんたん Shimbashi/Shiodome, Tokyo Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

清水　修Osamu Shimizu

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Mr. Shimizu was born in 1980 in Saitama. His father's tuna wholesale business influenced him to pursue a career as a sushi chef. He began his apprenticeship at a sushi restaurant, honing his skills at Fukusuke and Otaruzushi. When he became ill, he moved to his current company, which was developing a new "beef x sushi" cuisine style, and became the head chef. He has been a part of pioneering the world of "beef sushi." In 2019, Beef Sushi Kintan opened in Ginza, and he was appointed as head chef. Pursuing the world's only beef sushi, he constantly seeks new ways to please his customers.

清水　修Osamu Shimizu

Unagimae Etou 鰻前えとう Kamata, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Sake

衛藤　進一Shinichi Etou

Mr. Etou is introducing a new style of "Unagimae" that offers seasonal delicacies and eel in Kamata.

He was born in 1975 in Tokyo. The owner of Unagimae Etou. As a child, he was delighted by the food he cooked for his family, which inspired him to pursue a career in food. He trained for 11 years at the Shinjuku Isetan branch of Tokyo Kitcho, where he mastered the art of authentic Japanese cuisine. In 2005, he established his own restaurant, Japanese Cuisine Etou, in Musashi-Koyama and moved to Kamata in 2017. He has grown the restaurant to become a favorite in the local community. In September 2024, he took on a new challenge and renewed the restaurant's name and menu. He entertains a wide range of guests with a chic "unagimae" style, where seasonal appetizers are served before the eel.

衛藤　進一Shinichi Etou

JB the DINING BAR JB the DINING BAR Tachikawa, Tokyo Teppanyaki,Yakiniku/Steak / Italian / Steak / Western Teppanyaki (iron griddle grilling)

内野Uchino

A career change motivated by a passion for food. The skilled chef whose techniques have been refined through experiences both in Japan and overseas.

Ms. Uchino was born in Tokyo. Originally working in the fashion industry, she decided to make a career change because of his high interest in food, so she knocked on the door of a French restaurant. She then went to Italy for further training to deepen her insight as a chef. After returning to Japan, she worked at an Italian restaurant in Tokyo, acquiring skills in everything from main courses to desserts. Currently, she works as a chef at JB the DINING BAR.

内野Uchino

Wagyu Yakiniku KIM Shirogane Main Branch 和牛焼肉KIM白金本店 Shirokane/Shirokanedai, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

Satsumaya Tonton Harajuku さつまやとんとん　原宿 Harajuku/Meiji-Jingumae, Tokyo Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / Shabu-shabu (boiled meat slices) / Shochu

川野　紀之Noriyuki Kawano

Mr. Kawano cooks up Satsuma's "umakamon"(delicious food) with Kagoshima's best ingredients and his skilled techniques.

He was born in 1972 in Kagoshima. As a child, he had many opportunities to cook for his family and found satisfaction in the smiles and joy he brought to their faces through food. After graduating from high school with a degree in culinary arts, he worked in Fukuoka, Kagoshima, and Osaka, where he experienced mainly Japanese cuisine but also Chinese and Western dishes. In 2002, he moved to Tokyo and participated in establishing the current restaurant. Since then, he has led the kitchen as head chef, always pursuing new ways to enjoy food, including creating the masterpiece "Kuroton" when the restaurant was renovated in 2022. He is also known for his elegant hospitality

川野　紀之Noriyuki Kawano

Restaurant ranking

Browsing history

Sushi Umiji

Having honed his skills in the world of sushi, Mr. Kakutou is now making his sushi with the utmost care and attention to detail.

Yamagata Soba Saryo Tsukinoyama

An artisan chef who has studied Edo Soba fascinates you with its deep world of Soba.

Stand-up Sushi Sushikawa

From fishing as a hobby, Mr. Nakayama transitioned into the restaurant business as a handler of fresh seafood.

Nikuko

The star chef presents blissful dishes using Kobe beef.

Han no Daidokoro Bettei Shibuya Branch

The joy Mr. Oshima felt in the kitchen is what made him want to become a chef.

BAR SMOKED Kotobuki Ibushi Kobo

Mr. Kamachi has honed his skills at famous restaurants in various regions and delivers original smoked dishes.

Niku Kappou - Niku Kabuku

Mr. Yamamoto entertains his guests and provides fulfilled time with the power of food that changed his life.

Somenya Ito Kabukicho Main Branch

With abundant experience and passion, Mr. Araki is fully committed to the study of cooking.

Dohtonbori Okachimachi Branch

Mr. Mori cherishes communication with his guests, creating a time full of smiles.

Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch

Offers “luxurious time” with the carefully selected ingredients.

Juban Shuraba

A chef who has mastered the skills of Yakitori, Yakiniku, and steak offers Teppanyaki.

J'apprends

In pursuit of authenticity, Mr. Hara's skills are cultivated by his extensive experience.

Wagyu no Kamisama

Aiming to create a memorable restaurant for guests, Mr. Ichikawa presents the charm of Wagyu beef ingredients.

Nihonbashi Tamai Main Branch

Started his career in the F&B industry as a teenager.

Roppongi P.T.T.

Mr. Onyama is passionate about caring for people, making his dream possible, and protecting and sustaining it.

Beef Sushi Kintan

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Unagimae Etou

Mr. Etou is introducing a new style of "Unagimae" that offers seasonal delicacies and eel in Kamata.

JB the DINING BAR

A career change motivated by a passion for food. The skilled chef whose techniques have been refined through experiences both in Japan and overseas.

Wagyu Yakiniku KIM Shirogane Main Branch

Satsumaya Tonton Harajuku

Mr. Kawano cooks up Satsuma's "umakamon"(delicious food) with Kagoshima's best ingredients and his skilled techniques.