Tokyo Chef search result : Page 20

Niku no Tajima Ogibashi Main Branch 肉の田じま　扇橋本店 Kiyosumi-Shirakawa, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

谷田川　良夫Yoshio Yatagawa

Mr. Yatagawa is the manager and head chef who has supported Niku no Tajima for many years with his confident judge of meat.

He was born in 1962 in Tokyo. In junior high school, he discovered the joy of cooking and entered the food industry. He has been working at Niku no Tajima for more than 40 years since he was a high school student and is now the manager and head chef of the restaurant. Of all the meats, it is especially difficult to judge the internal organs, but he found it enjoyable to identify good meat as he gained experience over the years. He is a chef who continues to hone his skills to provide his customers with the best meat in the best condition. His desire to serve high-quality meat is reflected in his cuisine.

谷田川　良夫Yoshio Yatagawa

Lamb Shabu Kinnome Shinjuku Branch ラムしゃぶ金の目新宿店 Shinjuku-Sanchome, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

鈴木　浩二Koji Suzuki

Mr. Suzuki works hard every day to spread the deliciousness and appeal of "Ginjo Lamb."

The Ginjo lamb is purchased with the utmost care. Shabu-shabu, sukiyaki, and hotpot are the best way to bring out its flavor. The other ingredients are also excellent, including several premium mushrooms filled with nature's bounty and high-quality highland vegetables from Nagano Prefecture. As the Lamb Shabu Kinnome Shinjuku Branch manager, Mr. Suzuki tries his best to deliver the best taste of lamb to the guests.

鈴木　浩二Koji Suzuki

Tsukiji Jisaku つきじ治作 Tsukiji, Tokyo Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kaiseki (tea-ceremony dishes) / Nabe (hot pot)

佐々木　哲也Tetsuya Sasaki

Mr. Sasaki is a dedicated professional.

Mr. Sasaki and the staff pride themselves on being food professionals and improving their skills and knowledge. They prepare each dish with the utmost care and attention, always striving to provide the highest level of satisfaction to guests every day.

佐々木　哲也Tetsuya Sasaki

BAR ALMON BAR ALMON Nishi-Azabu, Tokyo Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky

杉本　真人Makoto Sugimoto

Serving a relaxing drink with the hospitality skills acquired at a prestigious hotel.

Mr. Sugimoto was born in Hokkaido. After working at ANA InterContinental Hotel Tokyo, he has worked at BAR ALMON since 2021. He is currently the manager of the bar. Having gained hospitality skills as a prestigious hotel staff member, he now offers drinks that give his guests a break in a corner of Nishi-azabu.

杉本　真人Makoto Sugimoto

Ginza Yui Nakazyo 銀座結中條 Hibiya/Yurakucho, Tokyo Japanese,Japanese

Nihonbashi Suitengu Nanatosha 日本橋水天宮　七灯舎 Ningyocho/Kodenmacho, Tokyo Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes)

佐藤　健一Kenichi Sato

Farmers and growers, cooks, and guests. Mr. Sato connects the dots to make a line and form a circle.

Mr. Sato was born in 1972 in Miyagi Prefecture. He grew up watching his parents out front as they ran a sushi restaurant and became fascinated with Japanese cuisine. After working at Hotel Kawakyu in Wakayama Prefecture and Hotel Arrowle in Ishikawa Prefecture, he trained at the Rihga Royal Hotel in Osaka. As a chef responsible for the final touches before the food is eaten, he enjoys connecting the warmth and thoughts of the people involved. Favored by fate, he devotes himself to his work every day with the motto, Kindness is best embodied in cooking.

佐藤　健一Kenichi Sato

Sushi Suzuki 鮨　すず樹 Tsukishima, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

鈴木　智樹Tomoki Suzuki

Devoted to Edomae sushi. Mr. Suzuki offers exquisite nigiri and seasonal delicacies with careful handwork.

He was born in 1982 in Iwate. In his late teens, he was fascinated by the meticulous handiwork of sushi chefs at a sushi restaurant in Tokyo and decided to become a sushi chef. He began his training at a long-established sushi restaurant in Tsukiji at the time and honed his skills at a well-known Tsukiji restaurant for 20 years. In April 2023, he founded his current restaurant in Tsukishima and became independent. Since then, he has visited the wholesale market, which has moved from Tsukiji to Toyosu, almost every day to carefully select the finest seafood of the day. With his meticulous handiwork and delicious nigiri and dishes, he welcomes guests from both Japan and abroad.

鈴木　智樹Tomoki Suzuki

Kappou Sanchou 割烹三長 Dogenzaka/Shinsen, Tokyo Japanese,Japanese / General / Japanese Beef Steak / Kaiseki (traditional multi-course meal)

村山　直樹Naoki Murayama

The Chef's Recommendations

His dream since he was young has come true. A chef who is always seeking delicious tastes.

He was born in 1980 in Saitama prefecture. When he was young, he was fascinated by chefs on TV and cartoons and decided to be a chef himself as well. After graduating from high school, he started training as a chef at [Kappou Tappi], since then he has been seeking for delicious tastes in the field of Japanese cuisine. Being influenced by his master chef under whom he worked, he follows the traditional ways of Japanese cuisine, however he also receives a high reputation by using western ingredients such as caviar and truffle to create more delicious Japanese dishes.

村山　直樹Naoki Murayama

Iwahiba 岩桧葉 Hamamatsucho/Daimon, Tokyo Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Chinese Sosaku (creative cuisine)

北川　友透Tomoyuki Kitagawa

Mr. Kitagawa's dishes help bring out the natural deliciousness of the ingredients, and he makes customers smile.

Mr. Kitagawa was born in 1986 in Nagasaki to a fishing house in that city. Ever since he was young, he grew up around fresh seafood. He was moved by and admired the nature, fishermen, and excellent fish handling he saw. After graduating high school, he joined a Sushi Kappo restaurant for training. Two years later, he returned to his family home and learned about fish while helping out with fishing. Then he brushed up on the foundations of Japanese cuisine at a certain famous Japanese restaurant in Nagasaki, later returning to Tokyo just before turning 30 years old. By chance, he joined the company Iwahiba. He was involved in the preparations for the restaurant's opening. He was appointed head chef, a position he works in today.

北川　友透Tomoyuki Kitagawa

Enji 煙事 Shimbashi/Shiodome, Tokyo Dining Bar,Dining bar / Curry / General / General

尾花　敬史Keishi Obana

Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.

Mr. Obana was born in Ibaraki in 1976. After graduating from high school, he worked in a factory. After turning 20, he became interested in the restaurant business while patronizing a nearby bar. At around 25, he started working at a local bar and continued to train in food and drink, saying, "I want to open my own restaurant someday." At around the age of 26, he began working at Enji. He considers himself a customer service rep and continues to refine his food and drink ideas based on the motto of truly satisfying customers.

尾花　敬史Keishi Obana

ROSEMARY'S TOKYO ROSEMARY’S　TOKYO Shinjuku Station South Exit/Yoyogi, Tokyo Italian,Italian/French / General / Italian / Cake

鈴木　雅人Masato Suzuki

The Chef's Recommendations

He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.

He was born in 1979 in Saitama prefecture. He found the charms of ingredients and cooking through his job related to cooking, then became a chef. He worked as the master chef at restaurants, mainly Italian, operated by Cafe Company Inc. In 2015, he accumulated further experience at an authentic Italian restaurant in Bergamo, Lombardy, Italy. In 2016, he became the kitchen chief at [ROSEMARY'S TOKYO], the first branch of [ROSEMARY'S] in Japan. Currently, he reproduces the authentic taste of Italian cuisine arranged the N.Y. way, making use of his training at the main branch in N.Y.

鈴木　雅人Masato Suzuki

Sushi Somei 鮨　染井 Ebisu, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

染井　誠司Seiji Somei

The Chef's Recommendations

A passionate artisan who has dedicated himself to Japanese cuisine and was devoted to making dreams come true.

Mr. Somei was born in 1965 in Fukuoka. Having been moved by a drama he saw in his school days, in which a mischievous child rose to the position of head chef, he longed to become a chef himself. With those passionate thoughts in mind, he dived headfirst into the world of food after graduating high school. He worked at Japanese restaurants for 15 years, and sushi restaurants for 17 years. He has continued to tirelessly refine his skills to the present day in areas that see many customers with refined tastes, such as Kioicho, Roppongi, and Nishiazabu.

染井　誠司Seiji Somei

Salle a Manger サラマンジェ Ginza, Tokyo French,Italian/French / French

脇坂　尚Hisashi Wakisaka

The Chef's Recommendations

Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.

Mr. Hisashi Wakisaka was born in Hokkaido. After experience working at what is now the Novotel Sapporo and the ANA Crowne Plaza Wakkanai, Wakisaka went to France as part of the Association des Disciples d'Auguste Escoffier du Japan’s foreign training program. Whilst there, he trained in Paris and Lyon before returning in 2003 to become the head chef of Ripaille (Yokohama). In August 2006, he opened Salle a Manger de Hisashi WAKISAKA in Toranomon, where he was the owner and a chef. The restaurant moved in 2012 to Ginza. Although his restaurant specializes in the local and traditional cuisine of Lyon and the surrounding region, Mr. Wakisaka is also devoted to his studies of traditional French and classical cuisines.

脇坂　尚Hisashi Wakisaka

Hitsumabushi Nagoya Bincho Maru Bldg. branch ひつまぶし名古屋　備長　丸ビル店 Marunouchi, Tokyo Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

水谷　正行Masayuki Mizutani

He magnificently transformed from a salary man to a chef. He is an eel professional with great skills acquired through his training.

He was born in Aichi in 1975. He worked part-time at [Hitsumabuchi Bincho Main branch] for 3 years when he was an university student and that experience made him realize the interesting aspects of cooking. After graduating university, he started off working as a businessman but he changed the job as he wanted to learn cooking. He started his training at [Hitsumabuchi Bincho Main branch]. In 2012, he moved to Tokyo when he transferred to Soramachi branch which was opening. In December 2018, He became a head chef/manager of [Hitsumabushi Nagoya Bincho Maru Bldg. branch] at the opening and has been demonstrating his skills since.

水谷　正行Masayuki Mizutani

La maison du caviar 17°C La　maison　du　caviar　17℃ Shimbashi/Shiodome, Tokyo French,Italian/French / French / Wine / Whisky

茶室　翔汰Shota Chamuro

The Chef's Recommendations

His [sacred dishes] made with the highest-grade ingredients from all over the world attract gourmets of Ginza.

The chef of [17°C] was born in 1990 in Okayama prefecture. Being influenced by his mother who was good at cooking confections, he got interested in cooking and became a professional chef after learning the fundamentals of cooking at a culinary school. After training at [Royal Oak Hotel] at Lake Biwa, he moved to Tokyo and worked at [CHIC peut-etre] in Hacchobori, under Mr. Namai (currently the owner-chef of [Ode]), where he improved his cooking skills to bring out potentials of ingredients, and to arrange his dishes in an excellent design. In 2016, he became a chef at this restaurant when it opened. Currently, he creates dishes with a strong presence, bringing out the original savory taste of high-end ingredients.

茶室　翔汰Shota Chamuro

Hitsumabushi Nagoya Bincho Tokyo Sky Tree Town Solamachi Location ひつまぶし名古屋備長東京スカイツリータウンソラマチ店 Oshiage, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

住野　弘敏Hirotoshi Sumino

Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location 鰻ひつまぶし備長　三越銀座店 Ginza, Tokyo Unagi (eel),Japanese / General / Hitsumabushi (eel bowl) / Unagi (eel)

中川　代智Daichi Nakagawa

Dining & Music BAR ONSTAGE Dining & Music BAR 音STAGE Kanda, Tokyo Amusement Bar,Bars (pubs) / General / Beer / Whisky

菊池　潤Jun Kikuchi

Mr. Kikuchi deepened his interest in food through his part-time job experiences.

Mr. Kikuchi was born in 1986 in Tokyo. He started working at a cafe in Shibuya as a hall staff. Due to the lack of cafe's kitchen staff, he started working in the kitchen and deepened his interest in cooking. He trained for four years, worked at another café, and gained six years of experience at an Italian restaurant in Yaesu, which closed because of the influence of COVID-19. After that, he earned further experience and knowledge at various restaurants, such as a cafe in Kouenji and an Italian restaurant in Nagoya. He now works as head chef at Dining & Music BAR ONSTAGE, which opened in May 2022.

菊池　潤Jun Kikuchi

Niku Bar Amore Shinjuku 肉バル　アモーレ新宿 Shinjuku-Sanchome, Tokyo Izakaya (Japanese tavern),Taverns / Sousaku Sushi (creative sushi) / French / General

瀧澤　優Suguru Takizawa

Always seeking for cuisines without borders based with his experiences in many countries around the world.

He was born in 1980 in Shizuoka Prefecture. To learn about various cuisines around the world, he experienced traveling to 50 countries including ones in Asia and Europe for 2 years. He is currently devoting himself in creating dishes that reproduces the passion he felt during that time. At [Niku Bar Amore Shinjuku branch] with a relaxing space for adults, he serves gorgeous dishes such as [Exquisite Meat Course] and [BBQ], ideal to glamorously adorn a party. His future dream is to satisfy the appetites of people all over the world.

瀧澤　優Suguru Takizawa

Hitsumbushi Nagoya Bincho Ikebukuro Parco Location ひつまぶし備長池袋パルコ店 Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo Japanese,Japanese / General / Unagi (eel)

山田　伸一Shinichi Yamada

Restaurant ranking

Browsing history

Niku no Tajima Ogibashi Main Branch

Mr. Yatagawa is the manager and head chef who has supported Niku no Tajima for many years with his confident judge of meat.

Lamb Shabu Kinnome Shinjuku Branch

Mr. Suzuki works hard every day to spread the deliciousness and appeal of "Ginjo Lamb."

Tsukiji Jisaku

Mr. Sasaki is a dedicated professional.

BAR ALMON

Serving a relaxing drink with the hospitality skills acquired at a prestigious hotel.

Ginza Yui Nakazyo

Nihonbashi Suitengu Nanatosha

Farmers and growers, cooks, and guests. Mr. Sato connects the dots to make a line and form a circle.

Sushi Suzuki

Devoted to Edomae sushi. Mr. Suzuki offers exquisite nigiri and seasonal delicacies with careful handwork.

Kappou Sanchou

His dream since he was young has come true. A chef who is always seeking delicious tastes.

Iwahiba

Mr. Kitagawa's dishes help bring out the natural deliciousness of the ingredients, and he makes customers smile.

Enji

Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.

ROSEMARY'S TOKYO

He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.

Sushi Somei

A passionate artisan who has dedicated himself to Japanese cuisine and was devoted to making dreams come true.

Salle a Manger

Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.

Hitsumabushi Nagoya Bincho Maru Bldg. branch

He magnificently transformed from a salary man to a chef. He is an eel professional with great skills acquired through his training.

La maison du caviar 17°C

His [sacred dishes] made with the highest-grade ingredients from all over the world attract gourmets of Ginza.

Hitsumabushi Nagoya Bincho Tokyo Sky Tree Town Solamachi Location

Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location

Dining & Music BAR ONSTAGE

Mr. Kikuchi deepened his interest in food through his part-time job experiences.

Niku Bar Amore Shinjuku

Always seeking for cuisines without borders based with his experiences in many countries around the world.

Hitsumbushi Nagoya Bincho Ikebukuro Parco Location