581 - 600 of 677 chefs
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Sakedokoro Yamane
酒処 やまね
- Nishi-Azabu, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu
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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
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Restaurant Mona Lisa Ebisu Branch
レストラン モナリザ 恵比寿店
- Ebisu, Tokyo
- French,Italian/French / French
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河野 透KAWANO TORU
The Chef's Recommendations -
Our chef values the input of his guests and pursues fashionable, cuttingedge cuisine with the spirit of a true craftsman
Born September 25th, 1957 in Miyazaki Prefecture. After graduating from the Tsuji Culinary Institute in Osaka, he studied at Seiyoken for five years before moving to France. He started at Japanese restaurants before working his way to the Michelin one-star (now three-star) restaurant Guy Savoy in Paris. He then honed his skills at the Swiss restaurant Girardet before returning to Japan. He served as head chef at Restaurant Hiramatsu and chateau restaurant Joel Robuchon for three years before striking out on his own. In 1997 he opened Restaurant Monna Lisa Ebisu.
河野 透KAWANO TORU
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Cantonese En Ken Takase
カントニーズ 燕 ケン タカセ
- Marunouchi, Tokyo
- Chinese,Chinese / Cantonese / Chinese Sosaku (creative cuisine) / Wine
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高瀬 健一TAKASE KENICHI
The Chef's Recommendations -
Our chef adds a stylish presentation to Hong Kong-style Cantonese cuisine
Our chef was born in May 1965 and is a native of Miyagi Prefecture's Sendai City. His interest in cooking started around the age of 20. On a visit to Hong Kong at the age of 24, the flavors of the authentic dishes he experienced there impressed him so profoundly that afterwards he sought out Hong Kong-style Cantonese cuisine. He moved to Tokyo at 29 and, after training mainly at hotel restaurants, including the Tokyo and Maihama Sheraton Hotels, he participated in the opening of the Mandarin Oriental Hotel Tokyo. Three years later, he achieved his first one-star Michelin rating and, after another four years, he opened Cantonese "Tsubame" KEN TAKASE.
高瀬 健一TAKASE KENICHI
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Antiqua Trattoria Ciuri Ciuri
アンティカ・トラットリア シュリシュリ
- Gaienmae/Aoyama-Itchome, Tokyo
- Italian,Italian/French / Italian / Mediterranean / Wine
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高橋 健太TAKAHASHI KENTA
The Chef's Recommendations -
Experience of apprenticeship era in Bologna, Italy ensures chef's works.
He was born in Tokyo in 1975. After graduating from culinary school, he trined for 3 years at "Osteria" in Funabashi, before leaving for Italy. For the 7 years he spent in Italy, he wandered from northern Italy to southern Italy with Bologna as his base, and gained experiences from numerous restaurants, with the Michelin-starred restaurant "IL SOLE" at the center. After returning to Japan, he joined the Sicilian restaurant "Don Cicco" in Shibuya and worked for 6 years under chef Tsutomu Ishikawa. In March 2013, he opened "Trattoria Antica Ciuri Ciuri".
高橋 健太TAKAHASHI KENTA
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FRICK
FRICK（フリック）
- Omotesando/Aoyama, Tokyo
- Italian,Italian/French / Italian / Wine
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深田 景FUKADA KEI
The Chef's Recommendations -
Trained under two master chefs
Born in 1978 in Tokyo. Enrolled in a culinary school and then set out to work in that field. He studied in Shibuya's "Bigorosso" and Daikanyama's "Canobiano" under Uetake Takamasa, and then at the age of 22 he went to Italy for about two and a half years. He improved his craft in many restaurants, including a 2 star Michelin location in Tuscany, the "Tendarossa." After returning to Japan, he trained under Sasajima Yasuhiro at Marunouchi's "Il Giottone," working as a chef from the opening. In 2008, he opened the mainly vegetarian "Frick." It is a restaurant that is very popular with regular customers.
深田 景FUKADA KEI
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Onzoshi Matsurokuya
御曹司 松六家
- Roppongi, Tokyo
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / Mizutaki (chicken hot pot)
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藤野 真太郎FUJINO SHINTARO
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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
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Chinese Restaurant Lotus Moon Shin Marunouchi Building
中華菜館 水蓮月 新丸ビル
- Marunouchi, Tokyo
- Chinese,Chinese / Chinese Sosaku (creative cuisine) / Tantanmen (tantan ramen) / Gyoza (dumplings)
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佐々木 孝昌SASAKI TAKAMASA
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Owner of "Shanway", carrying on a tradition of flavor
Born in Tokyo in 1963. Spent 18 years training in Harajuku's Hangzhou cuisine restaurant. He then polished his skills cooking Chinese cuisine throughout the metropolitan area until opening "Shanway" in 2003. Since 2010, he has cooked at "Chinese Restaurant Lotus Moon Shin Marunouchi Building".
佐々木 孝昌SASAKI TAKAMASA
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Sumiyaki Hormone Ikedaya
炭焼ホルモン 池田屋
- Ayase, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean
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池田 歓弘IKEDA YOSHIHIRO
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He's moved by his customers complimenting on his food
Born in 1980, in Ibaraki prefecture, the owner feels happy when he sees his customers smile and compliment on his food. This happiness set him to pursue the career of cooking. Thinking of his customers, lead him to use healthy ingredients. Everyday he keeps challenging conventional cooking methods with a frontier spirit. The reason he's loved by his frequenters is because they feel his eager spirit.
池田 歓弘IKEDA YOSHIHIRO
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Bistro and Wine Frenchies
ビストロアンドワイン FRENCHIES フレンチーズ
- Ningyocho/Kodenmacho, Tokyo
- French,Italian/French / French / Wine
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小川 浩之OGAWA HIROYUKI
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Doing part time work as a student inspired me to enter the world of cuisine
I was born in Tokyo during June 1975, and set my heart on entering the world of cuisine after taking on part time work at a restaurant during my university days. After gaining experience at various restaurants I became a chef at FRENCHIES. As a restaurant where you can casually savor delicious food and wine, we offer a broad menu that is well-matched to the taste of the wines.
小川 浩之OGAWA HIROYUKI
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Amets
Amets
- Asakusa, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / Wine
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服部 公一HATTORI KOICHI
The Chef's Recommendations -
The traditional homemade food that he finally reached after traveling all over Spain.
He was born in Tokyo in 1979. He found employment for a period after graduating from college, but resolved to aim to become a chef. With just the clothes on his back, he went to Spain and perfected his skills over five and a half years in a total of eleven restaurants, from bars on the street to famous modern Spanish restaurants. He was particularly surprised by the homemade food that he encountered in the rural community of Catalonia. This surprise carried over to "Amets", which he opened soon after returning to Japan. He admired wild game so much that he obtained a hunting license by himself, and he is distinctly characterized by his speedy actions, as he says, "Once I think about it, I do it immediately."
服部 公一HATTORI KOICHI
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Iemeshi Shushu Yuki
家めし 殊衆 豊輝
- Shimbashi/Shiodome, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Western Homemade Meal / Shochu
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佐藤 則子SATO NORIKO
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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
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Waso Hayashida
和創はやしだ
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / Local Japanese Cuisine / Sashimi (raw fish)/Seafood / General
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林田 雄一HAYASHIDA YUICHI
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It all started back when I used to help my mother in the kitchen.
He started training in traditional Japanese cuisine at age 18. He endeavors to ascertain exactly what his guests want by chatting with them as he prepares their delicious meals.
林田 雄一HAYASHIDA YUICHI
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Morceau
モルソー
- Hibiya/Yurakucho, Tokyo
- French,Italian/French / French / Wine
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秋元 さくらAKIMOTO SAKURA
The Chef's Recommendations -
To make food that can make people happy - that is where this chef comes from
She was born in Fukui prefecture. Her turning point to enter culinary school came when she was working as a cabin assistant in an airline company, and the food she cooked made her husband happy. After graduating, she began training at "Monde Cafe" in Shinjuku, and subsequently polished her skills at "Au Gamin de Tokio" in Shirogane, under the guidance of chef Takemasa Kinoshita. In 2009, she opened "Morceau" together with her sommelier husband. Her homemade bread is a culmination of what she learned about making bread over the course of a year, and has garnered much popularity.
秋元 さくらAKIMOTO SAKURA
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CHASECO
CHASECO
- Dogenzaka/Shinsen, Tokyo
- Italian,Italian/French / General / Italian
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齋藤 尚道SAITO NAOMICHI
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Bringing the sensibilities he gained from his experiences in and around Italy.
Opened Le Petite Tonneau in 2001 in Kudanshita.
齋藤 尚道SAITO NAOMICHI
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Bardigo
BARDIGO（バルディゴ）
- Hatchobori, Tokyo
- Dining Bar,Dining bar / Italian / Pasta / Pizza
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岩瀬 健志Takeshi Iwase
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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
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Tsukishima Spanish Club
月島スペインクラブ
- Tsukishima, Tokyo
- Spanish/Mediterranean,Global/International / Spanish / European / Wine
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遠藤 裕久ENDO HIROHISA
The Chef's Recommendations -
A veteran chef who is particular about how to heat all the iingredients meat, fish and vegetables
Born in 1967, in Tokyo. He chose to become a professional cook because he likes to see faces delighted by delicious food. Since 1987, he has been engaged in cooking French cuisine in the main dining room of various hotels within Tokyo. In 2005, he went independent and opened Chez Hiro in Nezu. In 2008, he turned to Spanish cuisine and joined Spain Club Co. After serving as head chef of Kioi-cho Spain Bar and Shimokitazawa Spain Bar, he took over as head chef of Tsukishima Spain Club in 2010.
遠藤 裕久ENDO HIROHISA
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Asakusa Unagi Sansho
浅草 うなぎ さんしょ
- Asakusa, Tokyo
- Japanese,Japanese / Unagi (eel)
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浅賀 博厚ASAGA HIROATSU
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Eels, the pride of the proprietor who has continued to handle them since Sansho opened in Asakusa some 30 years ago
After training at an unagi (eel) wholesaler, he opened the unagi specialty restaurant Sansho in 1985. He refuses to compromise on taste and freshness, only procuring enough fresh unagi for the day. In addition to his infallible skills and judgement, he has been winning over customers with his warm and sociable hospitality.
浅賀 博厚ASAGA HIROATSU
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Kisoji
木曽路
- Shimbashi/Shiodome, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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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
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Dozeu Iidaya
どぜう飯田屋
- Asakusa, Tokyo
- Japanese,Japanese / Dojo (loaches)
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北川 孝Takashi Kitagawa
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After 40 years at Dojo Iidaya, he knows everything there is to know about dojo (pond loaches)
Born in Miyagi prefecture in 1951, he went to Tokyo to find a job that was different from that of everyone else. He became an apprentice at Dojo Iidaya after learning that it was a restaurant that served dojo (pond loaches), something he rarely ate back home. He has worked and studied the foundations of cooking for over 40 solid years at Dojo Iidaya, and now that he is the head chef, he supports the kitchen with his discerning taste buds, as well as techniques backed by his experience.
北川 孝Takashi Kitagawa
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Fermintxo
フェルミンチョ
- Nishi-Azabu, Tokyo
- Spanish/Mediterranean,Global/International / European / Wine / Spanish
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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
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