Tokyo Chef search result : Page 34

Mardi Gras マルディグラ Shimbashi/Shiodome, Tokyo French,Italian/French / French / Wine

和知　徹UCHI TOORU

The Chef's Recommendations

Experiences in France serving as a source of encouragement for his present self

He was born in Awaji Island in Hyogo prefecture in 1967. After graduating from high school, he enrolled into Tsuji Culinary Institute. He spent half of the following year studying at a French school, and the remaining half of the year working at a restaurant with one Michelin star in Burgundy. After returning to Japan, he entered "Restaurant Hiramatsu", and studied at its Paris restaurant with one Michelin star during his time there. After returning to Japan, he took on the role as the head chef of "Apollinaire", a restaurant affiliated to Hiramatsu. After leaving the restaurant, he became the head chef of "Grape Gumbo" in Ginza in 1998, and worked there for three years. He set out on his own to open his own shop in 2001.

和知　徹UCHI TOORU

Ginza Fujita 銀座　藤田 Shimbashi/Shiodome, Tokyo Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi

藤田　一休FUJITA IKKYU

The Chef's Recommendations

Our chef stays true to the fundamentals of cuisine, while continuing to challenge himself with new dishes

Born in 1968 in Tokyo. After five years of experience at Japanese-style restaurants in Yushima, he wanted to learn about sushi, so he went to work for Sushidokoro Midoriyama in Toranomon. After that he got some experience in Western-style food, and he was selected to become head chef at the age of 29. After that he worked as head chef for over ten years. He opened Fujita in September of 2010. "I want change up my dishes as much as possible while staying true to the basics," he told us while wracking his brains to come up with ways to delight his guests however he can. He also holds a cooking class on Saturdays. There he diligently teaches the fundamentals of cooking.

藤田　一休FUJITA IKKYU

Mutsukari 六雁 Ginza, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Shojin Ryori (Buddhist cuisine)

秋山　能久AKIYAMA YOSHIHISA

The Chef's Recommendations

Our stoic chef incorporates his life philosophy into every dish

A native of Ibaraki Prefecture, he moved to Tokyo after graduating from high school. He studied culinary arts at Tokyo Liberal Arts College's Kappo Suzuki restaurant and honed his skills for ten years. Afterwards, he undertook a stint at the restaurant "Gesshinkyo" and learned about vegetarian cuisine. In 2005, he became Mutsukari's head chef.

秋山　能久AKIYAMA YOSHIHISA

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

Ristorante Il Bambinaccio リストランテ　イル　バンビナッチョ Nishi-Azabu, Tokyo Italian,Italian/French / Italian / Pasta / Wine

福田　憲一FUKUDAKENICHI

The Chef's Recommendations

We preserve the goodness of the traditional Italian dishes you've always loved

After gaining experience in Italian restaurants in Tokyo and Sapporo, he traveled to Italy at the age of 23. He trained in a variety of kitchens all over Rome, did a stint as head chef at Ristorante da Ruka in Venice, and returned to Japan at 26.

福田　憲一FUKUDAKENICHI

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

Organ organ（オルガン） Ogikubo, Tokyo French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

紺野　真KONNO MAKOTO

The Chef's Recommendations

The encounter with natural wine greatly influenced his restaurant's core principles after setting out on his own

He was born in Tokyo in 1969. He went to America during his schooling days, and an experience at a part-time job in a restaurant gave him the motivation to enter this industry. He returned to Japan when he was 29, and pursued further training at a cafe in Harajuku, and the bistro "Au Rendez-Vous" in Chitose-Funabashi. During his training, he encountered natural wine and found himself spellbound by its great flavor. He set out on his own in 2005 and opened "uguisu" in Sangenjaya. In 2011, he opened his second shop, "organ", as its owner.

紺野　真KONNO MAKOTO

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

Shibusan Uokin 渋三　魚金 Shibuya South Exit, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood

長島　志郎NAGASHIMA SHIRO

His motto is to make preparations perfectly and serve dishes to customers at their best condition.

He was born in 1977 in Tokyo. When he was working part-time at a restaurant in his high school days, he discovered the joy of restaurant business. After experiencing various jobs, he made up his mind to become a chef at the age of 27. He found a job at a famous izakaya (restaurant pub) and learned the basics of cooking skills thoroughly. Then he joined Uokin at 30. After working at Gotanda and Shimbashi branches, he transferred to Shibusan Uokin in 2012. Now he is the chief chef there. As a professional, he is enchanted by the fact that he can handle a lot of fresh ingredients from the Tsukiji market.

長島　志郎NAGASHIMA SHIRO

Kobe Yakiniku Kanteki 神戸焼肉　かんてき Dogenzaka/Shinsen, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Beer / Sawa (cocktail of spirits and soda)

季　慶浩RI KYONHO

His family ran a yakiniku restaurant, so it was natural for him to go into the same business after graduating from high school.

Born on June 16, 1987 in Fukuoka City, Fukuoka Prefecture. As his parents ran a yakiniku (grilled meat) restaurant, he had an interest in yakiniku restaurants from a young age. After graduating high school, one thing lead to another, and he trained for 5 years at the famous Fukuoka restaurant, Daitoen. During that time, he met the manager of Kanteki, and they decided to work together. After working at the flagship restaurant in Kobe, they opened the Shibuya branch on April 11, 2012 and he became manager.

季　慶浩RI KYONHO

Shutei Hokura 酒亭穂椋 Shimbashi/Shiodome, Tokyo Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake

村田　京介Kyosuke Murata

Mr. Murata offers dishes that preserve tradition while incorporating seasonal ingredients to cater to contemporary tastes.

He was born in 1982 in Tokyo. During his student years, he worked part-time at Tempura Yamanoue, where he discovered the allure of Japanese cuisine and sake. This experience inspired him to enroll in a culinary school, motivated by his determination. After graduating, he honed his skills and knowledge at a kaiseki restaurant in Tokyo. He then worked for many years at Kanda Shinpachi, building a career as a chef. In 2015, he opened Shutei Hokura in Shimbashi.

村田　京介Kyosuke Murata

Okome to Wagyu Nakatake お米と和牛なか武 Ginza, Tokyo Japanese,Japanese / General / Japanese Beef Steak / Japanese Sosaku (creative cuisine)

伊藤　寛夫Hiroo Ito

A master of Japanese cuisine provides a luxurious dining experience.

Mr. Ito was born in 1969 in Tokyo. He is an experienced chef who has built a career in Japanese cuisine across various regions of Japan. Currently, he is the head chef at Okome to Wagyu Nakatake in Ginza. He offers a luxurious dining experience that delights all the senses, featuring carefully selected wagyu beef, the finest rice, and other exquisite ingredients.

伊藤　寛夫Hiroo Ito