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481 - 500 of 642 chefs

Japanese Cuisine Yamazaki

日本料理 山崎

  • Kyobashi, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

山崎 浩治Koji Yamazaki

The Chef's Recommendations

He went independent after working at a renowned restaurant in the Kansai district. His restaurant is the only restaurant in Toyama with the three stars. 

He was born in 1966 in Toyama prefecture. After graduating from junior high school, he trained for about 5 years at a kaiseki (traditional Japanese cuisine course) restaurant in Toyama, then accumulated further experiences in Tokyo and Osaka, including the renowned restaurant [Japanese Cuisine Kagaman]. He moved to Kanazawa when he got married, but went back to Osaka and worked at [Kagaman] again for 6 years. Then he went back to his hometown Toyama and opened the current [Japanese Cuisine Yamazaki] at the age of 30. In 2016, his restaurant became the only restaurant in Toyama and Ishikawa to have obtained the three stars. 

山崎 浩治Koji Yamazaki

Azabujuban Shimoi

麻布十番 しも井

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / General

直井 三千輝Michiteru Naoi

His passion for cooking led Mr. Naoi to this career.

He was born in 1972 in Tokyo. With his parents running a restaurant, he discovered the joy of cooking. While experiencing a variety of cuisines, he found the depth of Japanese cuisine interesting. Started working at Shimoi before it moved to its present location. He is currently spending his busy days as an executive chef.

直井 三千輝Michiteru Naoi

USHIGORO S. SHINJUKU

USHIGORO S. SHINJUKU

  • Shinjuku-Sanchome, Tokyo
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / General / Steak / Yakiniku (grilled meat)

鳴海 博之Hiroyuki Narumi

Mr. Hiroyuki Narumi, the executive chef, keeps creating better dishes to offer ultimate moments to the guests.  

Mr. Hiroyuki Narumi was born in 1987 in Niigata prefecture. He started his career as a chef at a Japanese restaurant in a famous hotel in Tokyo, then entered a Japanese BBQ restaurant in Tokyo, where he became obsessed with Japan's proud wagyu (Japanese beef) and decided to pursue it. In 2016, he entered Sangue, Inc., one of the leading companies in the Japanese BBQ industry, because he deeply sympathized with its philosophy and management policy. Currently, he works as the executive chef of USHIGORO S. while developing products for Yakiniku USHIGORO.

鳴海 博之Hiroyuki Narumi

Celadon

セラドン

  • Sasazuka, Tokyo
  • Thai/Vietnamese,Other Asian / Thai / Thai Curry / Imported Beer

マナ アモンラッタプーンMANA AMONRATTAPUN

The Chef's Recommendations

The true essence of service refined in Thailand - broad smiles that brighten up your day in Japan

He was born in the province of Tak in Thailand in 1966. He worked as a hotelier for the Oriental Hotel Group in Thailand, and was engaged in the service industry in roles such as tour guides. After coming to Japan in 1997, he trained at a Thai dining restaurant in the city center of Tokyo, and was in charge of the front of house. He possesses a cheerful spirit with an unfaltering smile, and was put in charge of the dining area of "Celadon" ever since it opened in 2000.

マナ アモンラッタプーンMANA AMONRATTAPUN

Chisana Kura Dareyame

小さな蔵 だれやめ

  • Kinshicho/Sumiyoshi, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

福永 健太Kenta Fukunaga

He started down the path to becoming a chef by discovering the potential of the world of the culinary arts

He studied economics day and night as a student, and studied business management during his time abroad. When he returned to Japan, he developed an interest in the world of cooking, and officially started down the path of becoming a chef. After an experience as the manager and head chef of a restaurant in Tokyo, he struck out on his own. He now exercises his skills at "Chisanakura Dareyame". Using his previous background in business management, he has created a place where anyone can feel comfortable while enjoying their food and drinks. His restaurant gets plenty of repeat customers.

福永 健太Kenta Fukunaga

Gazan Garden

雅山GARDEN

  • Azabu-Juban, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ)

胡子 秀樹EBISU HIDEKI

The Chef's Recommendations

Starting his career as a chef, he later learned balance working as a consultant.

Born in Hiroshima in 1959, he had always dreamed of being a chef, and joined Tokyo's Crescent restaurant at age 20. Before he started in the kitchen, he worked as waiter, and came to understand the allure of hospitality, developing an interest in customer relations. Afterwards, he worked in management at a consulting firm, and in 2012 joined Sennohana, a Michelin Star-rated restaurant. Currently, he heads Gazan Garden as general manager.

胡子 秀樹EBISU HIDEKI

Nishi Azabu Bancho

西麻布 晩鶏

  • Nishi-Azabu, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken

荻田 直紀OGITA NAOKI

The Chef's Recommendations

In desire of the betterment of yakitori, the grilled chicken dish of the people of Japan

Coming from Kagawa, his family managed a restaurant and cookery was present nearby from his childhood onward. So it's only natural he came to love food and chose to work at a restaurant for his university part-time job. After graduation, he engaged in training at Japanese-style and Japanese traditional restaurants, realizing his long-sought independence after his experience at a yakitori (grilled chicken) shop. Yakitori has the potential to be a dish of national ranking; he wants to take this food of the people and elevate it even further through the addition of flavor, hospitality, and accommodation to his customers.

荻田 直紀OGITA NAOKI

Unagi Kushiyaki Shinten

うなぎ 串焼 心天

  • Ningyocho/Kodenmacho, Tokyo
  • Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Unagi (eel) / Hitsumabushi (eel bowl)

林 成Rin Sei

A part-time job in Toyko led him down the path to where he is today.

When he was 21, Sei Rin came to Okinawa as an exchange student from China, after which he went to Tokyo. He trained for 5 years in the restaurant Unashin in Shimbashi, before opening Unagi Kushiyaki Shinten 5 years ago.

林 成Rin Sei

Moritaya Tokyo Marunouchi Branch

モリタ屋 東京丸の内店

  • Marunouchi, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Japanese Beef Steak / Shabu-shabu (boiled meat slices)

矢嶋 健YAJIMA KEN

The Chef's Recommendations

From a genuine love of fish to developing an interest in meat cuisine through his work with food

Born in 1968 in Tokyo, he was always interested in working with food, and as a lover of fish, started working in Tsukiji as a purchaser and handler of ingredients. Afterwards, his work at a company in the restaurant industry also deepened his appreciation for wines and meat dishes. He joined the Moritaya Tokyo Marunouchi Branch in December 2003, gaining a sommelier certification at around the same time.

矢嶋 健YAJIMA KEN

Hang Dong

韓灯 ハンドゥン

  • Tsukishima, Tokyo
  • Korean,Other Asian / Yakiniku (grilled meat) / Korean / Makgeolli

金 英徳KIMU YONDOKU

The Chef's Recommendations

Taught by his mother, his flavours are based on home cooking from his childhood.

Brought up with his mothers Korean style cooking, Korean cuisine forms the base of his flavor. In his 20s he did cooking training for 2 years. Afterwards he returned back to Kyushu, where he help out at his mothers restaurant. Nine years ago he moved with his mother to Tokyo, where they both now reside.

金 英徳KIMU YONDOKU

Kushikatsu Chisen

串喝 知仙

  • Roppongi, Tokyo
  • Kaiseki (course menu),Japanese / General / Kushiage (deep-fried skewers) / Kaiseki (tea-ceremony dishes)

猪狩 博之IGARI HIROYUKI

Our chef is particular about his ingredients, and he's captured the hearts of his longtime regulars

Born January 27th, 1955, in Ibaraki Prefecture. As the youngest child of four siblings, he naturally found himself in the kitchen in the place of his harried parents. After graduating from high school he went to work for a hotel in Atami and Japanese food restaurants in Tokyo. In 1975, when Chisen was first founded, he knew the owner so he helped him start the business. A few years later the owner invited him to come to work for him officially. By 1985 he had worked his way to becoming our head chef. He heads to Tsukiji Fish Market each day to select his fresh, seasonal ingredients by hand.

猪狩 博之IGARI HIROYUKI

Ginza Asami

銀座 あさみ

  • Shimbashi/Shiodome, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

浅見 健二ASAMI KENJI

The Chef's Recommendations

Being faithful to the fundamentals, a chef highly trained in Japanese cuisine

Genji Asami is a native of Tokyo City. Having a father who ran a fruit and vegetable business, he embarked on the path to becoming a chef because he liked to cook. After graduating from the culinary academy, Kagakuen, he trained at Buan, a Kyo-ryori (special style of Japanese cuisine) restaurant in Kudanshita, as well as several other establishments. When he was 38, he was hired at Kyoaji Tennouzuairu-ten, located in Shinbashi. After that, he set off on his own and opened Ginza Asami in 2000, which he continues to cook to the present day.

浅見 健二ASAMI KENJI

NIRVANA New York

ニルヴァーナ ニューヨーク

  • Roppongi, Tokyo
  • Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry

杉山 幸誠SUGIYAMA KOSEI

The Chef's Recommendations

Putting various food experiences to use, sets his sights on a continuously evolving cuisine

Born in Tokyo, 1974. While training at [Grand Bleu] in Roppongi famous for Californian cuisine, he met a chef and was influenced to change his path to French cuisine. Afterwards, working at cafes and Japanese restaurants, as well as experiencing food abroad, by fate he was welcomed into [NIRVANA New York] restaurant. Their concept of "constant culinary evolution" matched that of the chef who had experienced various cuisine genres. He is still devoted to pursuing Indian cuisine, but always thinking outside of the box.

杉山 幸誠SUGIYAMA KOSEI

Ampuku Ikebukuro

あんぷく 池袋店

  • Ikebukuro West Exit, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Udon (noodles) / Curry Udon (noodles)

安江 勇治YASUE YUJI

Our young chef studied under master creative Japanese chef Rokusaburo Michiba to master the art of culinary harmony

As the son of the owner of Western-style restaurant Ampuku, our chef has been accustomed to working in the kitchen since a young age. He got his start as a chef at the age of 19, working for a restaurant that served course banquets in Gifu, before refining his skills at places like Poisson Rokusaburo in Akasaka, Tokyo. During these studies he took part in founding the creative Japanese restaurant NINJA in New York, famed for elegant and captivating dishes. After returning to Japan he decided to follow in his father's footsteps and found his own eatery: Ampuku, serving original udon dishes.

安江 勇治YASUE YUJI

Hakata Hotaru Azabujuban

博多ほたる 麻布十番店

  • Azabu-Juban, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood

斉藤 俊輔SAITO SHUNSUKE

His mother's smiling face ignited a spark in him.

When he was in the second grade, he made a cake with his elder sister and let his mother try it. Her delighted expression and praise for the delicious cake gave rise to his feelings of wanting to bring joy to other people besides his mother. Hence, he decided to become a chef when he was in the fourth grade.

斉藤 俊輔SAITO SHUNSUKE

Tempura Fukamachi

てんぷら深町

  • Kyobashi, Tokyo
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl) / Sake

深町 一真KAZUMA FUKAMACHI

Our food is imbued with the seasons. Second generation tempura speciality restaurant.

He was born in Tokyo in 1978. Since he was small he grew up watching his father’s back who was a chef. It was natural for him to have the dream to be a chef. After graduating from culinary school in Shinjuku, he spent 4 years training in Miyuki Koshikishima, and then he entered [Tempura Fukamachi] when his father opened the restaurant. He tries to choose the seasonal vegetables to express each season. he is also in charge of preparing the pickled vegetables we receive from 'HILLTOP HOTEL'.

深町 一真KAZUMA FUKAMACHI

Tonkatsu Yachiyo

とんかつ八千代

  • Toyosu, Tokyo
  • Japanese,Japanese / General / Tonkatsu (fried pork cutlet)

石塚 英明ISHIZUKA HIDEAKI

His lifework is maintaining and developing the restaurant's recipes that has been handed down for a long time.

He was born in Tokyo in 1944. His father ran a casual restaurant in Nihonbashi, and he set his sights on becoming a chef ever since he was little, as he says, "In the past, taking over the family business was a given, so I never thought about any other paths." At the age of 20, he firstly trained at a Japanese restaurant. After thoroughly learning the basics of Japanese cuisine and how to pick fresh fish from the market, he joined "Tonkatsu Yachiyo", where his father handled the kitchen. Until now, for nearly 50 years since that day, he has been wholeheartedly studying about how to fry the best ingredients into delicious dishes.

石塚 英明ISHIZUKA HIDEAKI

Japanese Restaurant Tagetsu

日本料理 太月

  • Omotesando/Aoyama, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes)

望月 英雄MOCHIZUKI HIDEO

The Chef's Recommendations

He chose a culinary career, which is the same as his father's, when he gave up his baseball career.

He was born in Hadano city, Kanagawa on November 11th, 1979. His father owned a local shabu-shabu (hot pot) and steak restaurant called "Tagetsu". He was extremely involved in playing baseball in his childhood, so he was not really planning to suceed his father, but he decided to go down the path of cooking upon experiencing pain in his elbows. After graduating from high school, he left for Tokyo and trained in Japanese cuisine at "Ryuun-an" and "Genyadana Hamadaya" in Shinjuku, as well as "Kappo Kisaku" in Azabu-Juban. In August 2013, he opened "Japanese Restaurant Tagetsu", taking the same name as the restaurant that his father had closed.

望月 英雄MOCHIZUKI HIDEO

Sushi Iwase

すし岩瀬

  • Nishi-Shinjuku, Tokyo
  • Sushi,Japanese / General / Sushi

岩瀬 健治IWASE KENJI

The Chef's Recommendations

Trained at "Sushi Sho" affiliated restaurants

Born in Kanagawa Prefecture. Having been an office worker first, he started out late at the age of 21. But fate allowed him to begin training at a restaurant affiliated with Sushi Sho. After working at Nishi-Azabu's Sushi Sho Masa, Aoyama's Sushi Ko (now in Omotesando), and Shinjuku's Takumi Tatsuhiro he went out on his own in September of 2012.

岩瀬 健治IWASE KENJI

HOSHINOYA Tokyo Dining

星のや東京 ダイニング

  • Otemachi, Tokyo
  • French,Italian/French / French

浜田 統之Noriyuki Hamada

The Chef's Recommendations

Chef Hamada spreads'Nippon Cuisine' using his French techniques with Japanese natural ingredients. 

He was born in 1975 in Tottori Prefecture. He started learning  his Italian cooking skills from the age of 18, then entered the world of French cuisine at the age of 24. In 2005, he was the youngest to ever win first place at the Bocuse d'Or International Gastronomic Competition in Japan. In 2007, he became the executive chef at [Hotel Bleston Court] in Karuizawa. In 2013, as the first Japanese chef ever at the finals, he won 3rd place at the Bocuse d'Or Internationl Gastronomic Competition in France. Since July 2016, he has been working as the executive chef at the current [HOSHINOYA Tokyo]. 

浜田 統之Noriyuki Hamada

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