Tokyo Chef search result : Page 34

Ginza Sushi Dokoro Shin 銀座　すし処　真 Ginza, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

渡辺　真喜WATANABE MAKI

He dreamed of becoming a sushi master in his school days and made it a reality.

He was born on June 12, 1969 in Saitama Prefecture. He joined Tsukiji Sushisei in 1989, where he spent 22 years gaining experience and perfecting his craft. Shunning the high-society exclusivity of many sushi restaurants, he envisioned a relaxed atmosphere where people could readily enjoy sushi and opened Ginza Sushi Dokoro Shin in September of 2010.

渡辺　真喜WATANABE MAKI

Washubar Kuri 和酒バー　庫裏 Ginza, Tokyo Shochu Bar,Bars (pubs) / Sake / Shochu

竹内　徹平TAKEUCHI TEPPEI

The Chef's Recommendations

Switched from Being a Chef Specializing in Japanese Cuisine to a Sake Professional

He was born in Oita, Japan in 1975. While he was originally trained as a chef specializing in Japanese cuisine, his eyes were opened to Japanese sake as well when he tried sake named Tatsuriki at a neighborhood sake shop. He took a license of sake sommelier, and his frequent interactions with sake brewers resulted in an obsession with sake. At first, he was a constant customer of [Washubar Kuri], and later he was employed at its sister shop in Shinbashi. He has been manager of [Washubar Kuri] since October 2012 where he is both a sake sommelier and chef.

竹内　徹平TAKEUCHI TEPPEI

Trattoria Siciliana Don Ciccio トラットリア　シチリアーナ・ドンチッチョ Shibuya East Exit/Miyamasuzaka, Tokyo Italian,Italian/French / Italian / Wine

石川　勉ISHIKAWA TSUTOMU

The Chef's Recommendations

His love of the film The Godfather brought him to Sicily

Tsutomu Ishikawa is a native of Iwate prefecture, born in 1961. After coming to Tokyo, he began down the path towards becoming a chef at the age of 19. Also a big fan of The Godfather, he headed to Palermo in Sicily. After that, he also spent 3 years training in Firenze and Bologna before returning to Japan. After working in restaurants such as Cucina Hirata and La Benzina, he became independent in 2000 at Trattoria da Tommasina. In 2006, that restaurant closed, and Chef Ishikawa opened Trattoria Siciliana Don Ciccio in the same year.

石川　勉ISHIKAWA TSUTOMU

Libertin Libertin Shibuya East Exit/Miyamasuzaka, Tokyo French,Italian/French / French / Wine

紫藤　喜則SHITO YOSHINORI

The Chef's Recommendations

His feelings toward cuisine changing from an encounter with natural wines

Born 1975 and coming from Saitama, he began on the road of the chef at 24 and that of French cuisine at 28. Coming in contact with the charms of vin naturel at Le Cabaret in Yoyogi-Uehara, he found himself committed to natural wines. After training further at restaurants like the famed L'amitie in Takadanobaba, he opened Libertin in 2011. With the development of his career as chef and his knowledge of light natural wines, his feelings of something not additive but subtractive grow stronger, and his cookery transforms further into a simpler cuisine that better brings out the life of the ingredients.

紫藤　喜則SHITO YOSHINORI

Ginza Ibuki ぎんざ一二岐 Ginza, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

吉澤　定久YOSHIZAWA SADAHISA

A cornerstone of eight years of training in Kyoto

Sadahisa Yoshizawa was born in Tochigi Prefecture in 1977. At 19 years old, he set his sights on becoming a chef, and stepped into the world of Japanese cuisine. He devoted himself to training at three restaurants over eight years in Kyoto, and then passed through three more Japanese restaurants after returning to Tokyo. He opened Ginza Ibuki in August 2010. The restaurant has received stars from the Tokyo Michelin Guide three years in a row.

吉澤　定久YOSHIZAWA SADAHISA

Akasaka Rikyu Ginza 赤坂璃宮　銀座店 Ginza, Tokyo Cantonese,Chinese / Yum Cha/Dim Sum / Cantonese / Wine

譚　彦彬TAN HIKOAKI

The Chef's Recommendations

This firstclass chef continues to push ahead.

Tan was born in 1943 in the Kanagawa Prefecture (Kanagawa Chinatown). He worked at Chugoku Hanten in Shinbashi, Li Yu n in Shiba, was a sous-chef at Minamizono at the Keio Plaza Hotel, and chef of Guangzhou at the Hotel Edmont. In 1996 he opened Akasaka Rikyu, and later in 2004 he opened its Ginza branch.

譚　彦彬TAN HIKOAKI

Nurukan Sato ぬる燗　佐藤 Roppongi, Tokyo Izakaya (Japanese tavern),Taverns / Crab / Kaiseki (traditional multi-course meal) / Sake

金子　陽樹KANEKO HARUKI

The Chef's Recommendations

Since the more you get to know sake the more interesting it is, these days he is completely engrossed in sake .

Born in 1983 in Tokyo, at 15 he started a part-time job that offered him a way to gain experience in restaurant service. This ended up piquing his interest enough to enter the culinary world as a career. While gathering experience in bars and Japanese-style restaurants, he was able to closely study sake. With an abundance of knowledge in wine and other drinks, he serves as manager at Nurukan Sato, where he gets to pursue his love of sake full-time.

金子　陽樹KANEKO HARUKI

Akasaka Shisen Hanten 赤坂　四川飯店 Nagatacho, Tokyo Szechuan,Chinese / General / Szechuan / Chinese Tea

陳　建太郎CHIN KENTARO

Following in his father's footsteps, he is proactively involved in spreading the joy of Sichuan cuisine

In 1979, he was born in Tokyo as the eldest son of Chen Kenichi. His grandfather, the late Chen Kenmin, was the person who first introduced Sichuan cuisine to Japan. After graduating from Tamagawa Academy, he entered "Akasaka Shisen Hanten". After that, he trained in Shibuya's "Szechwan Restaurant Chen", and studied overseas in Sichuan province for two and a half years to thoroughly learn about Sichuan cuisine at the place of its birth. Currently, he actively participates in various activities, such as TV programs and events as the third-generation chef of Shisen Hanten.

陳　建太郎CHIN KENTARO

Ginza Koju 銀座　小十 Ginza, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

奥田　透OKUDA TORU

The Chef's Recommendations

His diligent studies at famed restaurants have unlocked the essence of Japanese cuisine

Born in 1969, in Shizoka Prefecture's Shizuoka City. After graduating from high school he studied at traditional Japanese restaurants in Shizoka. After that, he trained in Kyoto and Tokushima, before opening the restaurant Shunkashuto Hanamikoji in Shizuoka in 1999. In 2003 he opened Ginza Koju in Ginza, Tokyo, and in 2007 that restaurant earned a 3-star rating in the Michelin Guide to Tokyo-Yokohama-Shonan. He continues to earn those stars seven years later.

奥田　透OKUDA TORU

Uokin Main Store 魚金本店 Shimbashi/Shiodome, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

郡司　健GUNJI TAKESHI

The Chef's Recommendations

He has the qualification of a sake advisor and play an important role for serving excellent foods and drinks at the main store.

He was born in 1984 in Tochigi Prefecture. He worked part-time at Sumiyaki Noteri in Ikenoue, Tokyo, highly evaluated by celebrities as a superb restaurant for delicious yakitori. There he discovered the fun of cooking and entered the world of cuisine. Thereafter, he gained experience at an izakaya (pub) in Shibuya and finally joined Uokin Co., Ltd. First he worked at Uokin Store No.2 and now is responsible for the kitchen at the Uokin Main Store. He gained the qualification of sake advisor in 2010.

郡司　健GUNJI TAKESHI

Izakaya Umaimon Shinjuku Kabuki-cho 居酒屋うまいもん　新宿歌舞伎町 Shinjuku East Exit/Kabukicho, Tokyo Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake / General

齋藤　博重Hiroshige Saito

Warmly receiving customers with a smile at Umaimon

He was born and raised in Fukushima, but left for Tokyo to train at a Japanese restaurant for 15 years before coming back to Fukushima to open Izakaya Umaimon at age 33. However, for a short while he relocated to Osaka, due to his shop being within the evacuation zone after the Great East Japan Earthquake of 2011. After that, because of his deep familiarity with Tokyo, he decided to set up shop in one of the city's lively downtown shopping districts, and in April of 2012 he opened up Izakaya Umaimon in the Kabukicho district of Shinjuku.

齋藤　博重Hiroshige Saito

Ostu オストゥ（Ostu） Shinjuku Station South Exit/Yoyogi, Tokyo Italian,Italian/French / Italian / Wine

宮根　正人MIYANE MASATO

The Chef's Recommendations

An unexpected 5 years in Piedmont guided him for the future

He was born in Saitama prefecture in 1974. After graduating from culinary school, he devoted himself to training at various Italian restaurants in Tokyo, such as the famous "Antonio," and then went to Italy. Most of his time there was spent in Barolo, Piedmont, at the restaurant "Locanda nel Borgo Antico" After returning to Japan, he opened "Ostu."

宮根　正人MIYANE MASATO

Minoru Shokudo Ginza Mitsukoshi みのる食堂　銀座三越店 Ginza, Tokyo General,Western / General / General

大内　義和OUCHI YORIKAZU

He has refined his skills basically in Italian cuisine. Now he is playing an important role at Minoru Shokudo.

He was born in 1979 in Kanagawa Prefecture. He began to dream of becoming a chef in his school days, learned cooking at high school, and got his cooking license. After graduating, he gained experience primarily in restaurants specializing in pasta and entered Kabenoana Co., Ltd. Following that, he gained experience at Le Vin Vivant (wine bar in Tamachi) and finally joined Minoru Shokudo. Now he is the chief chef there.

大内　義和OUCHI YORIKAZU

Ankoya Takahashi あんこう屋　高はし Harumi, Tokyo Izakaya (Japanese tavern),Taverns / General / Ankou Nabe (monkfish hot pot)

高橋　良和KATAHASHI YOSHIKAZU

The Chef's Recommendations

His experiences working as a salaryman and at a famous tempura restaurant come to life now

He was born in 1972 in Tokyo. He was already part of a restaurant since birth, and was brought up in the environment of Tsukiji as his playground. After graduating from college, he experienced a stint as a salaryman, but he started down the culinary path so that he could carry on his family business. He trained for about three years at a famous tempura (deep-fried food) restaurant and learned the basics of Japanese cuisine. After that, he returned to the shop and has been managing "Ankoya Takahashi" under the guidance of his father until now.

高橋　良和KATAHASHI YOSHIKAZU