Tokyo Chef search result : Page 22

Hitsumabushi Nagoya Bincho Marronnier Gate Ginza 1 Location ひつまぶし名古屋備長マロニエゲート銀座1店 Ginza, Tokyo Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

高橋　大勝Masakatsu Takahashi

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

Ebisu Kichinoza 恵比寿　吉乃坐 Ebisu, Tokyo Japanese,Japanese / Basashi (horse meat sashimi) / Chicken / General

花輪　成昭Shigeaki Hanawa

The Chef's Recommendations

Wanting nothing more than to make delicious food, Mr. Hanawa does his best to fulfill customer expectations

Mr. Hanawa was born in April 1974 in Kumamoto-shi. He, who had a lot of experience eating at various restaurants, thought he could provide more delicious food for a good price. Always pursuing new flavors, wondering what tastes he can create by combining different foods and ingredients; he can imagine the result before he makes the dish. With the exquisite harmony born from his endlessly expanding ideas for both Japanese and Western cuisine, he gives cooking his all every day to make customers happy.

花輪　成昭Shigeaki Hanawa

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

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

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

Kanda Unomaru 神田　宇廼丸 Ningyocho/Kodenmacho, Tokyo Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

永田　浩二Koji Nagata

The Chef's Recommendations

A sincere chef finally goes independent after many years of training.

Mr. Koji Nagata was born in 1955 in Yamanashi Prefecture. After graduating from high school, he went to Tokyo to enter [Unomaru Main branch] and started sushi training on a full scale. For some reason, he once left the cooking field and took a different job, but he could not forget the enjoyable moments of cooking and came back to [Unomaru Main branch] 5 years later. There, he improved his skills while dreaming of being independent. In a while his master recognized his efforts and allowed him to open a branch, and opened [Kanda Unomaru] in 1992. His sincere attitude is highly received by many of his regular customers.

永田　浩二Koji Nagata

Izakaya Kushiroya 居酒屋　九四六屋 Dogenzaka/Shinsen, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine

鵜沼　憲宏UNUMA NORIHIRO

A spirited chef who walks the path that he had once dreamed of.

Born in Kushiro, Hokkaido on June 29, 1974. He had a white-collar job after graduating college, but he left the corporate life to work in his uncle's restaurant "Izakaya Taimu." After thoroughly learning the basics of cooking, he fulfilled his dream of creating a restaurant that serves foods from his homeland of Hokkaido with the opening of Izakaya Kushirokuya where he is to this day.

鵜沼　憲宏UNUMA NORIHIRO

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

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

Teppanyaki Bian Shinagawa-Takanawa (former MADOy) 鉄板焼美安品川高輪(旧円居品川） Shinagawa, Tokyo Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine

加藤　信也Shinya Kato

Mr. Kato is a chef who says he wants to increase the number of branches and spread the taste of the restaurant.

He was born in January 1972 in Tokyo. His love of cooking began as a child, and he used to make hamburger steak with his mother. Having had a part-time job at a family restaurant, he pursued a career in cooking. He has 11 years of experience at the Takanawa Prince Hotel, 3.5 years at a members club in Aoyama, and 1 year at Teppanyaki Kaoru in Nishi-Azabu. Today, he is motivated to improve his skills daily so that more and more customers can enjoy his food.

加藤　信也Shinya Kato

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

Shunsai Oguraya 旬菜　おぐら家 Ikejiri-Ohashi/Mishuku, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Cookshop

堀内　誠Makoto Horiuchi

The Chef's Recommendations

A creative chef who has devoted himself to the art of Japanese cuisine.

Born in Yamanashi prefecture. After graduating from vocational school, he began to study under the executive chef of a first-class hotel, where he dedicated himself to Japanese cuisine before later opening "Shunsai Oguraya" in Sangenjaya, Tokyo. He considers it important to use farm-fresh and seasonal ingredients to make fine food with timely tastes.

堀内　誠Makoto Horiuchi

Uosakaba Pin 魚酒場ピン Jinbocho, Tokyo Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood

田中　翔Sho Tanaka

Displaying his talent with creative dishes that can only be found at Pin

Chef Tanaka was born in Tokyo in 1985. After gaining four years' experience working for the first Pin restaurant, Tachinomi Pin, and its second location, Bistro Pin, he became chef at Uosakaba Pin, the restaurant's third iteration. Utilizing his strength in creative cuisine with a Western-style taste, he strives for beauty in both flavor and presentation.

田中　翔Sho Tanaka

Sushi Takae 鮨　たかえ Azabu-Juban, Tokyo Sushi,Japanese / Sushi

高江　弘幸Hiroyuki Takae

Mr. Takae satisfies his guests' senses with the skills he has honed in the world of Sushi and Japanese cuisine.

He was born in 1973 in Tochigi. Started his culinary career at the age of 25. After working as a Japanese food chef, he entered the world of Sushi chefs. Spent his training days at the famous Sushi restaurant "Sushizen" in Hokkaido. Then, he worked as a chef at the Royal Park Hotel for 13 years, entertaining many people over the counter. After that, he opened Sushi Takae. He provides guests with courses that reflect the various techniques he has cultivated in the world of sushi and Japanese cuisine.

高江　弘幸Hiroyuki Takae

CUCINA HIRATA クチーナ　ヒラタ Azabu-Juban, Tokyo Italian,Italian/French / Italian

町田　武十MACHIDA TAKEJU

The Chef's Recommendations

Offering a comfortable space where you can delicious Italian

He was born in Nagano in 1977. He grew up standing behind his mother engaged in a cooking job and aimed to be a chef. He learned Italian cuisine at Osaka Abenotsuji Vocational School for becoming a licensed cook. After graduating, he joined Cucina Hirata. He trained then under the supervision of his predecessor, Mr. Masaru Hirata, for 13 years. He assumed the owner-cum-chef 5 years ago.

町田　武十MACHIDA TAKEJU

Waki Syun 和氣　旬 Mitsukoshimae, Tokyo Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Wine

宮原　瞬Syun Miyahara

From Ginza to Paris and now to Nihonbashi, Mr. Miyahara weaves seasonal flavors with the skills he honed at the renowned restaurant "Kojyu."

He was born in 1981 in Tokyo. The owner of "WaKi Shun." He worked at a Japanese restaurant, "Rokkon," in Nishi-Azabu, where he learned the basics of Japanese cuisine. He then moved to a Michelin-starred restaurant, "Ginza Kojyu," where he honed his skills under the guidance of Chef Toru Okuda. In 2011, he became the head chef of the sister restaurant "Ginza Okuda." In 2013, he went to France. From 2013 to 2018, he worked as the head chef of "Paris Okuda" and introduced the charm of Japanese cuisine to the French people. After returning to Japan, he resumed his position as head chef at "Ginza Okuda" before founding his own restaurant in Nihonbashi in February 2023.

宮原　瞬Syun Miyahara

OTARU MASAZUSHI SHINJUKU おたる政寿司新宿 Shinjuku Station South Exit/Yoyogi, Tokyo Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

加瀬　徹矢Tetsuya Kase

Mr. Kase grew up in Choshi, Chiba, and his love for fish led him to become a sushi chef, which he had always dreamed of.

He was born in 1972 in Chiba. He grew up near the sea and loved fish. Since childhood, he was surrounded by seafood dishes on his family's dining table. As a child, he started to dream of doing fish-related work. He didn't aspire to be just a cook, but rather he admired the work of a craftsman. After graduating from school, he joined a sushi restaurant. He worked at various sushi restaurants, including both independent and chain restaurants, and in 2012 he joined OTARU MASAZUSHI SHINJUKU as a deputy store manager. He is on friendly terms with Mr. Keisuke Nakamura, the current third-generation owner of OTARU MASAZUSHI, as they trained together at the same restaurant.

加瀬　徹矢Tetsuya Kase

Torikadoya 鳥かど家 Shimbashi/Shiodome, Tokyo Kaiseki (course menu),Japanese / Chicken / Unagi (eel) / Sake

鈴木　徹雄SUZUKI TETSUO

I'm the third generation since my grandfather founded this restaurant. From here on out, I will protect this legacy of flavor.

Starting with his grandfather, he is the third generation. He started helping at the restaurant since he was in high school. At first, he would only deliver food, but around when he turned eighteen, his father and brother began to teach me how to cook. Now, he preserves this legacy of flavor with my brothers.

鈴木　徹雄SUZUKI TETSUO

Yakiniku HINOE 焼肉HINOE Hatchobori, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

深瀬　宏宣Hironobu Fukase

The master chef is a BBQ expert and expected a lot by the [Magician of Meat].

He was interested in cooking since he was a child, and entered an old-established rotisserie. For a long time he accumulated trainings at various BBQ restaurants to be a BBQ expert. He trained hard to obtain the skills to cook meat and a great sense for selecting meat, then met Mr. Matsumoto of [Yakiniku AJIMI], who was also called [Magician of Meat]. Thanks to this encounter, he finally mastered the meat by learning the BBQ in Yakiniku AJIMI way. In 2015, he was chosen as the master chef of [Yakiniku AJIMI] . He has a good reputation not only for his BBQ skills but also for a variety of side menu and restaurant staff meal.

深瀬　宏宣Hironobu Fukase

Restaurant ranking

Browsing history

Hitsumabushi Nagoya Bincho Marronnier Gate Ginza 1 Location

Unagi Hitsumabushi Bincho Mitsukoshi Ginza Location

Ebisu Kichinoza

Wanting nothing more than to make delicious food, Mr. Hanawa does his best to fulfill customer expectations

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.

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.

Enji

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

Kanda Unomaru

A sincere chef finally goes independent after many years of training.

Izakaya Kushiroya

A spirited chef who walks the path that he had once dreamed of.

Hitsumbushi Nagoya Bincho Ikebukuro Parco Location

Iwahiba

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

Teppanyaki Bian Shinagawa-Takanawa (former MADOy)

Mr. Kato is a chef who says he wants to increase the number of branches and spread the taste of the restaurant.

Kappou Sanchou

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

Shunsai Oguraya

A creative chef who has devoted himself to the art of Japanese cuisine.

Uosakaba Pin

Displaying his talent with creative dishes that can only be found at Pin

Sushi Takae

Mr. Takae satisfies his guests' senses with the skills he has honed in the world of Sushi and Japanese cuisine.

CUCINA HIRATA

Offering a comfortable space where you can delicious Italian

Waki Syun

From Ginza to Paris and now to Nihonbashi, Mr. Miyahara weaves seasonal flavors with the skills he honed at the renowned restaurant "Kojyu."

OTARU MASAZUSHI SHINJUKU

Mr. Kase grew up in Choshi, Chiba, and his love for fish led him to become a sushi chef, which he had always dreamed of.

Torikadoya

I'm the third generation since my grandfather founded this restaurant. From here on out, I will protect this legacy of flavor.

Yakiniku HINOE

The master chef is a BBQ expert and expected a lot by the [Magician of Meat].