Tokyo Chef search result : Page 5

Washoku Teppan Ginza Sakutsuki 和食鉄板　銀座　朔月 Ginza, Tokyo Japanese,Japanese

大網　幸治Koji Ooami

After watching a documentary program about professional cooks, Mr. Ooami wanted to try it.

He was born in 1968 in Chiba. Since his parents were both working, he often cooked for himself and became interested in cooking naturally. After graduating high school, he worked in his family's transportation business. Still, he decided it was not for him and jumped into the culinary world, which he had been interested in since he was a student. After graduating from Tsuji Culinary Institute, he worked at a kappo (Japanese) restaurant in Akasaka, a Japanese-style restaurant in Kawasaki, a restaurant in Narita, and a hotel in Hakozaki before becoming the head chef at Manyoutei in Daikanyama at the age of 36. Five years later, he was appointed as the head chef of Sakutsuki, starting from the restaurant's establishment and continuing to the present.

大網　幸治Koji Ooami

Asakusa GYUUNA Yadoki 浅草 GYUUNA やどき Asakusa, Tokyo Japanese,Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Gyutan (beef tongue)

松本　彪雅Hyoga Matsumoto

Mr. Matsumoto's goal is to make the restaurant a place where guests can experience the essence of Japanese spirit along with Asakusa's culture.

He has been demonstrating his skills as the head chef at Asakusa GYUUNA Yadoki, which opened on July 14, 2024. The restaurant's concept is "a restful space like an inn and authentic Japanese cuisine." He pursues heartwarming cuisine using traditional techniques and Japan's rich bounty to create a Japanese restaurant unique to Asakusa.

松本　彪雅Hyoga Matsumoto

Shiba KOSO 芝KOSO Shibakoen/Tokyo Tower, Tokyo Steak,Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Wine

狩野　義忠Yoshitada Kano

Mr. Kano offers the utmost taste of prime Japanese Wagyu beef with abundant experiences in both Western and Japanese cuisine.

He was born in 1979 in Tokyo. He is the head chef of Shiba KOSO. Fascinated by the taste and elegant appearance of dishes prepared by professional chefs, he entered the culinary world. While honing his wide-ranging cooking skills at Western-style restaurants in Tokyo, he also visited Kyoto to eat at Japanese restaurants and learned how to combine ingredients and arrange them beautifully. In 2009, he joined "Niku no Sushiya GINZA KOSO", serving Wagyu beef dishes. Since then, he has been dedicated to Wagyu beef. For his skill, he was appointed as the head chef of the current restaurant, KOSO's main branch. He entertains guests from Japan and abroad with a wide variety of meat dishes and seasonal dishes.

狩野　義忠Yoshitada Kano

KARAOKE HUNDRED Ikebukuro Nisiguchi Branch KARAOKE HUNDRED　池袋西口店 Ikebukuro West Exit, Tokyo Dining Bar,Dining bar / Pasta / Chahan (fried rice) / Beer

泉岡裕吏Yuuri Izuoka

Mr. Izuoka came to the store once and felt it was life-changing.

He comes to the store once, feels it will change his life, and decides to join the company. KARAOKE HUNDRED is a casual karaoke bar located in the heart of Ikebukuro with a warm atmosphere. It offers a thoroughly comfortable space and original cocktails while providing the highest-quality audio equipment.

泉岡裕吏Yuuri Izuoka

Yakiniku Ishigakijima Misakigyu Akasaka Branch 焼肉石垣島美崎牛　赤坂店 Akasaka, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

阿次富　洋貴Hirotaka Ajitomi

Presenting the charm of "Misaki Beef" in Akasaka.

Mr. Ajitomi was born in 1975 in Okinawa. Since the opening of Misaki Beef Honten Co., Ltd. and the launch of the brand, he has worked to develop the Misaki Beef brand. Having experience as a chef and in in-store meat sales and wholesale, he has conveyed the appeal of "Misaki Beef" from various angles. Currently, he is working as a chef at Yakiniku Isigakijima Misakigyu Akasaka branch, spreading the charm of "Misaki Beef" from a corner of Akasaka.

阿次富　洋貴Hirotaka Ajitomi

KOBE BEEF STEAK PANDORA TAKUMI 神戸牛ステーキ　パンドラ匠 Shinjuku West Exit/Tochomae, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak

境　勇真Hidekazu Minami

Master teppanyaki chef with over 40 years of experience brings the taste of ingredients to the pinnacle.

Mr. Minami was born in 1960 in Tokyo. He started his career as a chef at a Western-style restaurant in Tokyo. Encountered Teppanyaki (iron griddle grilling) in his 20s, he was drawn to the cooking method that maximizes the natural flavors of the ingredients. After serving as the head chef at a teppanyaki restaurant in Ikebukuro, at the age of 34, he had the opportunity to join the renowned restaurant PANDORA in Nishi-shinjuku and was actively working there. In November 2017, with the opening of the second branch PANDORA TAKUMI, he assumed the head chef position. While showcasing his seasoned culinary skills, he delivers the finest flavors to guests from both domestic and international backgrounds. His warm hospitality is also highly praised.

境　勇真Hidekazu Minami

Gyuhorumon to Sengyo Ushitomiya Shibuya Dogenzaka Branch 牛ホルモンと鮮魚　牛冨屋　渋谷道玄坂店 Dogenzaka/Shinsen, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian restaurants.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.

小俣　卓也Takuya Omata

Ayakaritai あやかり鯛 Yushima, Tokyo Local Japanese,Japanese / General / Local Japanese Cuisine / Sake

大山　和樹Kazuki Oyama

Mr. Oyama wants to provide guests with the best pairing of dishes and sake.

He was born in Kanagawa. Influenced by his mother, who was good at cooking, he aimed to be a chef from a young age. After gaining experience in various genres, including Japanese food, he became a head chef at the same time as joining Ayakaritai in 2019. He is also in charge of the Washuya, which operates within the restaurant. As a result, the restaurant has a solid reputation for sake and food pairings, which is highly regarded by many of its regular customers who are sake lovers.

大山　和樹Kazuki Oyama

Niku Baru SHOUTAIAN Shibuya Branch 肉バル　SHOUTAIAN　渋谷店 Dogenzaka/Shinsen, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Horumon (offal meat)

千葉　政敏Masatoshi Chiba

Mr. Chiba offers the deliciousness and pleasure that only A5 Japanese Black Beef can provide.

He was born in 1980 in Miyagi. After serving in the Ground Self-Defense Force, he entered the restaurant industry. He Joined Office UK Inc. after 15 years of experience in Tokyo, where he also worked as a store manager. Appointed as the manager of Niku baru SHOTAIAN Shibuya branch. He delivers to people the deliciousness and joy of A5 Japanese black beef from all over Japan.

千葉　政敏Masatoshi Chiba

Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch 串かつ酒場　ひろかつ　上野アメ横店 Ueno, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian cuisine.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.

小俣　卓也Takuya Omata

Musshu Mizuki 夢酒みずき Ginza, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu

梅村　孝利Takatoshi Umemura

Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.

He was born in 1976 in Saitama. His family owned a restaurant, and he grew up watching his father, a chef, at work, and naturally wanted to become a chef. He trained at a Japanese restaurant in Tokyo and obtained a chef's license. He also obtained a Fugu (blowfish) chef's license from the Tokyo Metropolitan Government. In 2008, he was fortunate enough to be invited to join MIKI CO. After working at affiliated restaurants in Yurakucho and Ikebukuro, he has been the head chef at Musshu Mizuki since 2012.

梅村　孝利Takatoshi Umemura

Shinjuku Kotegaeshi 新宿こてがえし Shinjuku-Sanchome, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

番場Banba

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.

番場Banba

Ippin Yakitori Kushikatsu Oden Taishu Izakaya Hirokatsu Shibuya Dogenzaka Branch 一品焼鳥串カツおでん大衆居酒屋ひろかつ渋谷道玄坂店 Dogenzaka/Shinsen, Tokyo Izakaya (Japanese tavern),Taverns

小俣　卓也Takuya Omata

Trained at various types of restaurants, including Japanese and Italian cuisine.

Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he trained in various restaurant genres, such as Japanese cuisine, Italian cuisine, and major food and beverage chains. At KayaGroup, he studied under legendary Japanese chef Mr. Kazuyoshi Masaki and inherited the "Masaki-ryu" cooking style. Currently, he is also active in food and beverage management and as a food and beverage consultant, working with numerous companies to train young chefs.

小俣　卓也Takuya Omata

Kimukatsu Ebisu Branch キムカツ恵比寿店 Ebisu, Tokyo Tonkatsu (fried pork cutlet),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tonkatsu (fried pork cutlet)

泉　慎介Shinsuke Izumi

Mr. Izumi wants to continue creating dishes that make everyone smile.

He was born in 1980 in Fukuoka. He loves cooking and decided to enter the culinary world. After working as a chef in Fukuoka, he had an opportunity to come to Tokyo. He honed his skills while working in various restaurants, gaining experience as a head chef and more. At Kimukatsu, he continues to showcase his remarkable talent.

泉　慎介Shinsuke Izumi

Kobe Beef DAIA Nihonbashi-Muromachi Branch 神戸牛ダイア　日本橋室町店 Mitsukoshimae, Tokyo Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

大坪　辰Shin Otsubo

Mr. Otsubo continues to work daily to refine his cooking skills and himself.

He was born in 2001 in Iwate. He began working in a restaurant because he loved cooking. After working part-time, he took his first full-blown steps into the chef's world. Currently, he works as a chef at the Kobe Beef DAIA Nihonbashi-Muromachi Branch. With the superb ingredient of Kobe Beef as his partner, Mr. Otsubo continues to pursue his potential as a chef. In addition to his cooking skills, he also works on enhancing his body and performance through training as a hobby. As a person who makes a living in the food industry, he continues improving every day.

大坪　辰Shin Otsubo

Teppanyaki Steak Azuma 鉄板焼きステーキ　あずま Harajuku/Meiji-Jingumae, Tokyo Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

楠元　益夫Masuo Kusumoto

Mr. Kusumoto attracts guests with his superb steaks, which result from his extensive experience in French cuisine and Teppanyaki.

He was born in 1953 in Kagoshima Prefecture. The owner-chef of Teppanyaki Steak Azuma. After graduating from a culinary school in Tokyo, he began training at a French restaurant in Ginza, where he mastered the art of French cuisine. Later, he gained experience at a high-class Teppanyaki (iron griddle grilling) restaurant in Akasaka, where he was attracted by the style of cooking in front of the guests, so he explored the unique flavor of French cuisine x Teppanyaki. In 1990, he founded his current restaurant and grew it into a renowned restaurant. In recent years, the restaurant has become popular among domestic and international travelers, and he entertains a wide range of guests with his expert skills.

楠元　益夫Masuo Kusumoto

Beef Sushi Kintan 牛肉寿司　きんたん Shimbashi/Shiodome, Tokyo Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

清水　修Osamu Shimizu

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Mr. Shimizu was born in 1980 in Saitama. His father's tuna wholesale business influenced him to pursue a career as a sushi chef. He began his apprenticeship at a sushi restaurant, honing his skills at Fukusuke and Otaruzushi. When he became ill, he moved to his current company, which was developing a new "beef x sushi" cuisine style, and became the head chef. He has been a part of pioneering the world of "beef sushi." In 2019, Beef Sushi Kintan opened in Ginza, and he was appointed as head chef. Pursuing the world's only beef sushi, he constantly seeks new ways to please his customers.

清水　修Osamu Shimizu

Kappo Uzuki 割烹　うづき Ebisu, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

阿部　誠司朗Seijiro Abe

Mr. Abe serves dishes, devoting all his skills as a chef.

He was born in 1976 in Kanagawa. He entered the culinary world around the age of 20 and honed his skills at Tokyo's famous restaurants, including Manyotei in Daikanyama. Currently, he is a chef at his own restaurant, Kappo Uzuki. Attracted by the deliciousness of his cuisine, many people visit the restaurant every day with high expectations.

阿部　誠司朗Seijiro Abe

Sotoroku 十十六 (そとろく) Shimbashi/Shiodome, Tokyo Japanese,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Soba (noodles)

荒川　正敏Masatoshi Arakawa

Grown up with appreciating the fact his service and dishes please his guests

Mr. Arakawa was born in 1968 in Hokkaido. His family was running a restaurant, so he grew up experiencing the great feeling of being appreciated by the guests for service and the food. After working actively at [Prince hotel] for 6 years, and also at an Italian restaurant in Tokyo, he entered Stillfoods inc. He succeeded at various restaurants such as a French restaurant, Italian restaurant, American restaurant, Korea restaurant, and teppanyaki restaurant. Presently he demonstrates his skills at [Sotoroku].

荒川　正敏Masatoshi Arakawa

Satsumaya Tonton Harajuku さつまやとんとん　原宿 Harajuku/Meiji-Jingumae, Tokyo Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / Shabu-shabu (boiled meat slices) / Shochu

川野　紀之Noriyuki Kawano

Mr. Kawano cooks up Satsuma's "umakamon"(delicious food) with Kagoshima's best ingredients and his skilled techniques.

He was born in 1972 in Kagoshima. As a child, he had many opportunities to cook for his family and found satisfaction in the smiles and joy he brought to their faces through food. After graduating from high school with a degree in culinary arts, he worked in Fukuoka, Kagoshima, and Osaka, where he experienced mainly Japanese cuisine but also Chinese and Western dishes. In 2002, he moved to Tokyo and participated in establishing the current restaurant. Since then, he has led the kitchen as head chef, always pursuing new ways to enjoy food, including creating the masterpiece "Kuroton" when the restaurant was renovated in 2022. He is also known for his elegant hospitality

川野　紀之Noriyuki Kawano

Restaurant ranking

Browsing history

Washoku Teppan Ginza Sakutsuki

After watching a documentary program about professional cooks, Mr. Ooami wanted to try it.

Asakusa GYUUNA Yadoki

Mr. Matsumoto's goal is to make the restaurant a place where guests can experience the essence of Japanese spirit along with Asakusa's culture.

Shiba KOSO

Mr. Kano offers the utmost taste of prime Japanese Wagyu beef with abundant experiences in both Western and Japanese cuisine.

KARAOKE HUNDRED Ikebukuro Nisiguchi Branch

Mr. Izuoka came to the store once and felt it was life-changing.

Yakiniku Ishigakijima Misakigyu Akasaka Branch

Presenting the charm of "Misaki Beef" in Akasaka.

KOBE BEEF STEAK PANDORA TAKUMI

Master teppanyaki chef with over 40 years of experience brings the taste of ingredients to the pinnacle.

Gyuhorumon to Sengyo Ushitomiya Shibuya Dogenzaka Branch

Trained at various types of restaurants, including Japanese and Italian restaurants.

Ayakaritai

Mr. Oyama wants to provide guests with the best pairing of dishes and sake.

Niku Baru SHOUTAIAN Shibuya Branch

Mr. Chiba offers the deliciousness and pleasure that only A5 Japanese Black Beef can provide.

Kushikatsu Sakaba Hirokatsu Ueno Ameyoko Branch

Trained at various types of restaurants, including Japanese and Italian cuisine.

Musshu Mizuki

Mr. Umemura has dedicated himself to Japanese cuisine, serving seasonal dishes that make the most of the best ingredients.

Shinjuku Kotegaeshi

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

Ippin Yakitori Kushikatsu Oden Taishu Izakaya Hirokatsu Shibuya Dogenzaka Branch

Trained at various types of restaurants, including Japanese and Italian cuisine.

Kimukatsu Ebisu Branch

Mr. Izumi wants to continue creating dishes that make everyone smile.

Kobe Beef DAIA Nihonbashi-Muromachi Branch

Mr. Otsubo continues to work daily to refine his cooking skills and himself.

Teppanyaki Steak Azuma

Mr. Kusumoto attracts guests with his superb steaks, which result from his extensive experience in French cuisine and Teppanyaki.

Beef Sushi Kintan

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Kappo Uzuki

Mr. Abe serves dishes, devoting all his skills as a chef.

Sotoroku

Grown up with appreciating the fact his service and dishes please his guests

Satsumaya Tonton Harajuku

Mr. Kawano cooks up Satsuma's "umakamon"(delicious food) with Kagoshima's best ingredients and his skilled techniques.