541 - 560 of 642 chefs
-
Bardigo
BARDIGO（バルディゴ）
- Hatchobori, Tokyo
- Dining Bar,Dining bar / Italian / Pasta / Pizza
-
![]()
岩瀬 健志Takeshi Iwase
-
Enchanted by cooking with simple ingredients
After graduating from a vocational school, he trained at various hotels and restaurants before meeting Chef Hidaka of Acqua Pazza, who inspired him to switch to Italian cooking. Three years later, he is now left to himself in the kitchen.
岩瀬 健志Takeshi Iwase
-
-
Fermintxo
フェルミンチョ
- Nishi-Azabu, Tokyo
- Spanish/Mediterranean,Global/International / European / Wine / Spanish
-
![]()
作元 慎哉SAKUMOTO SHINYA
The Chef's Recommendations -
Breathing new life into traditional Spanish cuisine
He was born in Ishikawa prefecture in 1982. He says that he focused on Spanish cuisine in culinary school because the Latino atmosphere matched his character well. After his graduation, he worked for three years at a hotel in Kanazawa before going to Spain to learn about the flavors in the country itself. In Spain, he trained at famous Michelin-starred restaurants such as "Restaurante Alameda", "Fonda Sala", and "Restaurante Neiche", and he opened "Fermintxo" in Nishi-Azabu after returning to Japan. He continues to present the techniques he learned at those famous restaurants, together with his novel ideas that never adhere to a fixed framework, on a plate.
作元 慎哉SAKUMOTO SHINYA
-
-
Bishokudokoro Sakuji Nishishinjuku
美食処 作治 西新宿店
- Nishi-Shinjuku, Tokyo
- Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake
-
![]()
安藤 孝司ANDO TAKASHI
-
Leave the hospitality of Japanese cuisine up to this chef.
At Ichukyo, a kaiseki (traditional Japanese banquet) restaurant in Tokyo's Omi, he trained under the former director and head chef of Nadaman. "Let me serve you a feast in which you will sense the passage of the seasons in the ingredients and the arrangements," he tells us.
安藤 孝司ANDO TAKASHI
-
-
Tenku no Tsuki
天空の月
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Sake
-
![]()
油井 伸太郎YUI SHINTARO
-
A chef who switched over to the culinary world with wholehearted resolve.
Shintaro was born in August 1988 in Nakaotagiri, Nagano Prefecture. He used to work in a different industry, but he switched to the culinary world with wholehearted resolve. Since he began cooking at Tenku no Tsuki, he has pursued daily training under the tutelage of his teacher, Chef Watanabe.
油井 伸太郎YUI SHINTARO
-
-
Kushiyaki Sumishin
串焼き 炭心
- Kamata, Tokyo
- Japanese,Japanese / Chicken / Kushiyaki (grilled skewers) / Yakitori (grilled chicken skewers)
-
![]()
高林 正隆TAKABAYASHI MASATAKA
-
My encounter with Tsukuba chicken led me down the road to being a chef.
As of this year, I have been a chef for 25 years. Currently, I am practicing my art at Voie Lactee, a beautiful restaurant where you can enjoy your food while admiring the lovely garden.
高林 正隆TAKABAYASHI MASATAKA
-
-
Shushanshan
蜀郷香
- Yotsuya, Tokyo
- Szechuan,Chinese / General / Szechuan
-
![]()
菊島 弘従KIKUSHIMA HIROYORI
The Chef's Recommendations -
Who knew that the Sichuan cuisine that his seniors first recommended to him to would turn out to guide him down his life?
Born in Tochigi prefecture in 1979, he entered the culinary world when he was 18. He started training in a Cantonese restaurant in Yokohama's Chinatown, and entered "Choyo" when he was 20. After that, he studied under the guidance of Mr. Zhao Yang, and played an active role as the head chef of its Ginza branch. He set out on his own when he was 31 and opened "Shushanshan."
菊島 弘従KIKUSHIMA HIROYORI
-
-
Sakedokoro Yamane
酒処 やまね
- Nishi-Azabu, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu
-
![]()
山根 健次YAMANE KENJI
The Chef's Recommendations -
A veteran who welcomes his customers with his warm personality and dishes made from the freshest ingredients
Born in Tottori prefecture in 1958, he decided to pursue a career as chef of Japanese cuisine as he admired the protagonist of a TV show. After graduating cooking school, he trained at a luxury Japanese restaurant in Osaka for 2 years. Moving to Tokyo, he diligently studied at the Japanese restaurant Tsukushi for 2 years. After this, he worked for 15 years at a Japanese restaurant that would become a step towards his present one. He took the opportunity to take over the business when his master retired, opening Sakedokoro Yamane in 1991 and continuing to the present day.
山根 健次YAMANE KENJI
-
-
Kisoji
木曽路
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
-
![]()
大木 哲也OKI TETSUYA
The Chef's Recommendations -
Influenced by relatives who ran a sushi shop, he started his career in cooking.
He was born in Chiba Prefecture in 1964. Thanks to his relatives who ran a sushi shop, he has wanted to become a chef ever since he was a child. He started his training at a sushi restaurant in Tokyo when he was 15 and after that, he polished his skills at several other shops. In 1994, he opened up a new shop, "Kisoji", in Shinbashi in Minato Ward in Tokyo Prefecture and ever since then, has been serving only the freshest of ingredients and seasonal fish that are not only healthy, but let you enjoy the delicious flavors of each season.
大木 哲也OKI TETSUYA
-
-
Mamafufu LUMINE EST Shinjuku Branch
馬馬虎虎 ルミネエスト新宿店
- Shinjuku-Sanchome, Tokyo
- Gyoza (dumplings),Chinese / Gyoza (dumplings) / Chinese Sosaku (creative cuisine) / General
-
![]()
塩脇 進Susumu Shiowaki
-
A Chef, Whose Father Was the Role Model
Mr. Shiowaki was born on March 23rd, 1976 in Saitama Prefecture. Because his parents were running a Chinese restaurant as he grew up, cooking was a familiar activity from a young age. Helping his parents with the work was his daily duty after coming back from school. After graduating from high school, he entered a culinary institute and started his career as a cook. Mr. Shiowaki is now a veteran at "Dumplings and Chinese Mamafufu", with eleven years of experience under his belt.
塩脇 進Susumu Shiowaki
-
-
YAMAGATA San-Dan-Delo
ヤマガタ サンダンデロ
- Ginza, Tokyo
- Italian,Italian/French / Italian
-
![]()
土田 学TSUCHIDA MANABU
The Chef's Recommendations -
My career started when I met my mentor, chef Masayuki Okuda at a job interview for a hotel.
Born in 1975, in Yamagata. It was only natural for him, as a food-lover since childhood, to enter the restaurant industry after high school. Based on a newspaper ad, he applied for a position at the Tsuruoka Washington Hotel, where he met his mentor, chef Masayuki Okuda. After working in a restaurant in Akita, he received an offer from Mr. Okuda to work for "Al Checciano", which he accepted. He moved to Tokyo in 2010, and after participating in the opening of several restaurants, he became the chef at"YAMAGATA San-Dan-Delo".
土田 学TSUCHIDA MANABU
-
-
Shitamachi Shokusai Daidokoro
下町食菜だいどころ
- Ryogoku/Kikugawa, Tokyo
- Japanese Sosaku (creative),Japanese / General / Cookshop / Local Sake
-
![]()
尾崎 行治OZAKI YUKIHARU
The Chef's Recommendations -
He had a mind to open his own, cozy place.
He was born January 31st, 1954, in Okayama Prefecture's Kurashiki City. After graduating from college, Ozaki found employment in the restaurant business. After focusing on take-out for eight years, he switched to eat-in cooking, studying in the capital city for four years before finally realizing his chef's dream of owning his own restaurant. After running Mamakari for 15 years, at the age of 34, he opened Shitamachi Shokusai Daidokoro. With a wide variety of creative Japanese cuisine and daily specials on offer, he welcomes diners with a cozy and comfortable atmosphere.
尾崎 行治OZAKI YUKIHARU
-
-
Onzoshi Matsurokuya
御曹司 松六家
- Roppongi, Tokyo
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / Mizutaki (chicken hot pot)
-
![]()
藤野 真太郎FUJINO SHINTARO
-
A restaurateur who continually seeks to provide a customer-tailored experience.
Born in Tokyo in 1970, he embraced the dream becoming a chef and opening a restaurant with his father. Upon graduation from a culinary school, he honed his skills at hotels and Japanese restaurants in Tokyo, Chiba, and Kanagawa. He became head chef at Onzoshi Matsurokuya in June of 2012. He strives daily to offer true hospitality by utilizing best-quality ingredients to make food that keeps you coming back for more.
藤野 真太郎FUJINO SHINTARO
-
-
Tante Grazie
Tante Grazie（タンテグラッツィエ）
- Ikebukuro West Exit, Tokyo
- Italian,Italian/French / Italian / Pizza / Wine
-
![]()
簾内 成良MISUCHI NARUYOSHI
The Chef's Recommendations -
With a desire to let everyone know the magnificence of Italian cuisine
Born in Tokyo, 1968. Dut to his love of pasta, he worked toward becoming an Italian chef after graduating culinary school. After training at Tokyo's [Ristorante Carmine], he traveled to South Italy. He further improved his skills at Sicilia's famous [Ristorante Unico], and was appointed as chef at [Tante Grazie] after returning to Japan. He explains that he gets hints of inspiration for his creations by communicating with his customers.
簾内 成良MISUCHI NARUYOSHI
-
-
Oyster & Spanish Italian Bar Spiral
オイスター＆スパニッシュイタリアンバル スパイラル
- Dogenzaka/Shinsen, Tokyo
- Oyster Bar,Dining bar / Italian / General / Seafood
-
![]()
池上 忠明IKEGAMI TADAAKI
-
Spanish Italian Fusion Cuisine
I thought it was important to learn a trade, so I decided to pursue cooking. As the chef at Spiral, I create Spanish Italian fusion cuisine, and cook dishes using oysters.
池上 忠明IKEGAMI TADAAKI
-
-
GINZA TOTOKI
GINZA TOTOKI
- Ginza, Tokyo
- French,Italian/French / French
-
![]()
十時 亨TOTOKI TORU
-
An encounter with a chef of French cuisine opened him up to the world of French food.
Toru Totoki was born in 1956 in Fukushima prefecture. When he was 20-years old, at a time that few people were familiar with French cuisine, he happened to meet the head chef of a French restaurant. Thanks to this chef's introduction, Totoki trained for 2 years at Regence Shibuya, then the famous French restaurant Ginza Lecrin, before going to Europe. He worked for 11 years as the head chef of Ginza Lecrin, from 1992 to 2003, then he opened Les Dix Temps, The Totoki. In 2013, the restaurant was updated and re-opened as Ginza Totoki.
十時 亨TOTOKI TORU
-
-
Restaurant La FinS
Restaurant La FinS
- Shimbashi/Shiodome, Tokyo
- French,Italian/French / French
-
![]()
杉本 敬三SUGIMOTO KEIZO
The Chef's Recommendations -
His training started from as early as elementary school and he was considered a cooking genius.
He started working at a Japanese restaurant and Japanese sweet shops when he was an elementary school student. He graduated from the culinary school, Tsuji, and also went to France to study at a French cooking college. He went to Alsace and visited other areas as well. He became a chef after four years and returned to Japan after eight years in total. In 2012, he opened La FinS.
杉本 敬三SUGIMOTO KEIZO
-
-
Iemeshi Shushu Yuki
家めし 殊衆 豊輝
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Western Homemade Meal / Shochu
-
![]()
佐藤 則子SATO NORIKO
-
Home cooking for city folk, with a down-to-earth hostess.
She was born in Tokyo in 1970. She was raised by parents who were both gourmands, and in elementary school she was determined to learn cooking. After becoming independent, she began inviting friends to her house to eat her home cooking, and this inspired her to start "Iemeshi Shushu" in 2004, specializing in home-style cooking difficult to come upon for the modern city dweller. Modest and unpretentious, she has earned the trust of the world-weary through her fine cooking.
佐藤 則子SATO NORIKO
-
-
Arcana Tokyo
アルカナ東京
- Marunouchi, Tokyo
- French,Italian/French / French / Cake / Wine
-
![]()
飯野 昭人IINO AKIHITO
-
A chef pursuing the art of cooking with the determination of a master craftsman after a visit to France
Born in Fukushima prefecture in 1983, this chef has always loved making things and aspired to be a chef since a young age. After graduating school and spending some time in another industry, he started working at a french restaurant in Hayama at the age of 19 through an introduction from a friend. There, he studied cooking basics for 4 years. Later he travelled to France where he trained in Normandy, Ile De France, and Cote d'Azur for 5 years, experiencing authentic French cuisine. He returned to Japan in 2011 to work in Benoit in Aoyama, and joined Arukana Tokyo KARATO in 2013.
飯野 昭人IINO AKIHITO
-
-
Yakiniku no Meimon Tendan Akasaka
焼肉の名門 天壇 赤坂店
- Akasaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
-
![]()
和田 将大WADA MASAHIRO
-
He his love of cooking and yakiniku (grilled meat) pushes him to pursue Korean cuisine that does high quality meat justice
Born August 22nd, 1986, in Kyoto. As a child his love of cooking and yakiniku (grilled meat) led him down the path to becoming a chef. At the age of 18 he started working at a Korean restaurant. After honing his skills for four years at Tendan Gion, he transferred to Tendan Akasaka. He doesn't just make Korean food - he uses his considerable skills to make luxurious yet subtle dishes that pair perfectly with yakiniku. With high quality meat you can't find anywhere else, many Korean food lovers flock to our restaurant daily.
和田 将大WADA MASAHIRO
-
-
Torigen Kamata
とり元 蒲田店
- Kamata, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Shochu
-
![]()
原山HARAYAMA
-
Particular about charcoal, a chef who pays attention to the details when grilling.
He expertly prepares the ‘Kirishima Chicken' of Miyasaki one by one by hand, and provides the skewers, even adding the finishing touches to the grilled dishes. At ‘Torigen, Kamata branch', he calls himself the ‘Char-grilling Craftsman.'
原山HARAYAMA
-
