61 - 80 of 230 chefs
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Raisin d'Or
レザン・ドール
- Nishinakasu/Haruyoshi, Fukuoka
- French,Italian/French / French / Wine
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手塚 卓良Takayoshi Tezuka
The Chef's Recommendations -
Experience at restaurants with stars led him to the exquisite flavor.
He was born in Tochigi in 1975. Graduating from a culinary school in Tokyo, he learned the basic knowledge at [Le Poireau] in Omotesando, and learned from Chef Kikuchi at [Le Bourguignon] in Nishi Azabu. His passion for the authentic cuisine moved him to France to deepen his experience. After 4 years at a 3-star restaurant [Jardin des Sens] and 2-star [Alexandre], he became Chef at [Raisin d'Or] in 2011.
手塚 卓良Takayoshi Tezuka
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Solo Pizza Napoletana, Nagoya Station Branch
SOLO PIZZA Napoletana 名古屋駅店
- Nagoya Station, Aichi
- Italian,Italian/French / Pizza
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牧島 昭成Akinari Makishima
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The one and only Naples Pizza world ambassador as a Japanese person.
Mr. Makishima learned at the distinguished Pizzeria Da Gaetano in Ischia Island, Italy. He won an award 3 consecutive years from 2007 at the world competition, Campionato Mondiale del Pizzaiuolo Trofeo Caputo, and won the championship in 2010. In 2013, he was appointed a goodwill ambassador for Naples pizza and culture, which is reported its activities in his own blog.
牧島 昭成Akinari Makishima
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Italian Restaurant Tavola D'oro
イタリア料理 ターヴォラ ドォーロ
- Namba, Osaka
- Italian,Italian/French / Pasta / European / Beer
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栗岡 卓佐Takusuke Kurioka
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Mr. Kurioka was fascinated by authentic Italian cuisine.
During his student days, he spent time abroad and was fascinated with authentic Italian cuisine, especially the dishes served in ristorantes. After returning to Japan, he studied culinary arts at the Tsuji Culinary Institute. Upon graduation, he honed his skills at Italian restaurants in Osaka, Nagoya, and Tokyo.
栗岡 卓佐Takusuke Kurioka
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CARNEYA ANTICA OSTERIA
カルネヤ
- Kagurazaka, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
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高山 いさ己Isami Takayama
The Chef's Recommendations -
He has been surrounded by meats since he was born!
He was born as the 2nd son of a popular Japanese BBQ restaurant in Asakusa and grew up with Japanese BBQ 6 days a week. When he was 18, he dined at some 50 restaurants and approached [Chez Pavot Blanc] in Nishi Azabu with wonderful food and service, to start his culinary career. He further broadened his experience at [ENOTECA] and went to Italy in 2002. After he came back and worked as a chef at some restaurants in Tokyo, he opened [CARNEYA] in 2007.
高山 いさ己Isami Takayama
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Bogamari Cucina Marinara
ボガマリ・クチーナ・マリナーラ
- Sendagaya, Tokyo
- Italian,Italian/French / Italian / Mediterranean / Seafood
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平山 貴之Takayuki Hirayama
The Chef's Recommendations -
Experience and skills presenting various Italian local seafood.
He was born in 1978 in Aomori Prefecture. Learning the basic at Ecole d'Art Culinaire de Miyagi, he built up his skills at western and Japanese style restaurants in Tokyo. From 2010 at [Il Figo Ingordo], he learned authentic skills from the chef. Experiencing Italian food in Italy, he became a chef at [Bogamari Cucina Marinara] when it opened in 2013. His broad experience satisfies various requests with flexibility.
平山 貴之Takayuki Hirayama
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TRATTORIA FRATELLI GALLURA
TRATTORIA FRATELLI GALLURA
- Nagoya Station, Aichi
- Italian,Italian/French
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田中 伸幸Nobuyuki Tanaka
The Chef's Recommendations -
The chef decided to embark on a career as a chef after feeling motivated while helping out at his father's cafe.
He was born March 23, 1979 in Aichi Prefecture. Around the time he helped out in a cafe run by his father, he felt motivated by the words of appreciation expressed by his customers which prompted him to embark on a career in the culinary world. He accumulated 5 years of experience working in a local pasta restaurant in Toyohashi and Trattoria etc. Subsequently, he worked for 3 years in Gallura during his time in Ikeshita, learning his trade in Italian restaurants such as [Guido] and [Tenda Rossa] before working in the [Gallura main restaurant in Yagoto] and becoming the right-hand man of Chef Morioka. Then he became the Head Chef of the current restaurant.
田中 伸幸Nobuyuki Tanaka
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Ristorante ACQUA PAZZA
リストランテ アクアパッツァ
- Gaienmae/Aoyama-Itchome, Tokyo
- Italian,Italian/French / Italian
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日髙 良実Yoshimi Hidaka
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A pioneer who went to Italy to introduce Italian cuisine to Japan.
Born in Hyogo Prefecture in 1957. After training at [Alain Chapel], a French restaurant inside Kobe Portopia Hotel, he decided to work towards mastering Italian cuisine. He was one of the first people to go to Italy with the aim of studying Italian cuisine. Throughout his three years of study, he came to realize that the charm of Italian cuisine lies in regional foods. With this in mind, he studied at 14 different restaurants all across the country. In 1990, he opened this restaurant, naming it after the dish that impressed him the most during his studies.
日髙 良実Yoshimi Hidaka
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Restaurant Cote D'or
レストラン コートドール
- Maruyama Park, Hokkaido
- French,Italian/French / French / Wine / General
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藤谷 圭介Keisuke Fujiya
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Enjoyed reading cookbooks ever since he was a child
Born in 1983 in Esashi town, Hokkaido. Grew up in a fisherman's household, and has been preparing fish and loving cooking since childhood. Went to culinary school after graduating from high school, and entered the world of French cuisine. Trained in well-established restaurants such as [Apisius] and [Le Bouchon], and then travelled to France. Conducted apprenticeships in Paris and Monaco, and worked in Sapporo restaurants after returning home. Currently, he is working as the third chef of this restaurant.
藤谷 圭介Keisuke Fujiya
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Hokkaido Italian Mia Bocca Shinjuku Takashimaya Branch
北海道イタリアンミア・ボッカ新宿タカシマヤ店
- Shinjuku-Sanchome, Tokyo
- Italian,Italian/French / Italian / Pizza / Pasta
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Gendai Saryo Ginza Fugetsudo
現代茶寮 銀座風月堂
- Ginza, Tokyo
- French,Italian/French / French / Western Sosaku (creative cuisine) / Wine
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槙 紫音Sion Maki
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A French chef who cooks earnestly, preserving the old while continuing to evolve.
Mr. Maki was born in 1997 in Saga. He chose to become a chef because he loved creating and wanted consumers to see the process of creating dishes up close. While studying at a culinary school, he traveled to France to study French cuisine at local restaurants. After returning to Japan, he honed his skills at restaurants such as le sputnik in Roppongi and L'Ojier in Ginza. In September 2023, he took on the role of the only chef at Ginza Fugetsudo. While preserving the traditional flavors of French cuisine, he constantly seeks innovation.
槙 紫音Sion Maki
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Ristorante Quattro Foglio
リストランテ クワトロ・フォリオ
- Ageo/Okegawa/Konosu, Saitama
- Italian,Italian/French / Italian / Cocktail / Wine
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内村 孝一Koichi Uchimura
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He became a chef by being influenced by his mother and training in France.
He started cooking naturally with influence of his mother who liked cooking. After learning at a cooking school, he also had training in France, and that experience made him a bigger fan of cooking.
内村 孝一Koichi Uchimura
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Marconsorts +plus
マルコンソールプリュ
- Nagoya Station, Aichi
- French,Italian/French / French / Wine
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山本 雅司Masashi Yamamaoto
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Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.
He was born in 1987 in Fukui. He spent his childhood in Obama City, facing Wakasa Bay, where he felt close to fresh seafood. While standing in the kitchen at home for his working parents, he discovered the joy of cooking and went on to fisheries high school. After attending a vocational school to further study culinary skills, he trained at "Kitajimatei" and "Restaurant Sakaki" in Tokyo. Afterward, he relocated to Nagoya and continued to refine his skills at the bistro Innover. He now works at "Marconsorts +plus," valuing the charm of the ingredients.
山本 雅司Masashi Yamamaoto
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ROZZO SICILIA
ロッツォ シチリア
- Shirokane/Shirokanedai, Tokyo
- Italian,Italian/French / Italian / Mediterranean / Wine
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中村 嘉倫Yoshimichi Nakamura
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Dream of 2 apprentices after 10 years.
He was born in 1974 in Tokyo. Deciding to keep cooking as a hobby, he entered an ordinary university. However, his passion for cooking became irresistible when searching for his career during job seeking activities. He entered an Italian restaurant in Tokyo after graduating university and met Mr. Tsutomu Abe. Promising to have their own restaurant together in the future, they continued brushing up their skills. Returning Japan after 3 years of work in Sicily, 2 ex-apprentices opened [ROZZO SICILIA] together.
中村 嘉倫Yoshimichi Nakamura
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il Cardinale Ginza Corridor Branch
イルカルディナーレ銀座コリドー店
- Ginza, Tokyo
- Italian,Italian/French / Italian / Western Teppanyaki (iron griddle grilling) / Wine
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?橋 雄Yu Takahashi
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An experienced Italian chef who has delighted people in the Ginza area.
Mr. Takahashi was born in 1982 in Tokyo. He studied hard as a chef at Italian restaurants in Tokyo, mainly in Ginza. After 5 years at SABATINI di Firenze, he gained 4 years of experience as head chef at il Cardinale Ginza Main Branch. He currently shows off his skill at il Cardinale Ginza Corridor Branch. In the corner of an office area where many people come and go, he delights guests who visit the restaurant.
?橋 雄Yu Takahashi
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HOMMAGE
HOMMAGE
- Asakusa, Tokyo
- French,Italian/French / French / Wine
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荒井 昇Noboru Arai
The Chef's Recommendations -
Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.
He was born in 1974 in Tokyo. After graduating from junior high school, he went to a cooking school and had training at restaurants in Tokyo. At the age of 24, he went to France to work for restaurants with the stars such as [Auberge de Cimes] in Paris and [Auberge La Feniere] in Southern France. After coming back to Japan, he worked at Tsukiji Fish Market for 1 year to save money, then opened [HOMMAGE] at the age of only 26. He is currently offering original French dishes that can be created only in Tokyo, in his hometown Asakusa.
荒井 昇Noboru Arai
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Ptit sale
プティ サレ （Ptit sale）
- Sapporo Station, Hokkaido
- French,Italian/French / French / Wine
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深澤 陽友Yosuke Fukasawa
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Mr. Fukasawa admired the skillful way a chef cooked and became a chef. He expresses the liveliness of the kitchen on a plate.
He was born in 1986 in Niigata. He had an interest in cooking, admiring men's deftness in cooking. After graduating high school, he learned to cook at a culinary school and joined a hotel. He was assigned to a French kitchen, leading him to a French cuisine career. He trained for 7 years at "The Windsor Hotel Toya Resort & Spa," a favorite of VIPs from Japan and abroad. After that, he moved to Sapporo and worked at weddings and so on before joining "Ptit sale" as sous chef. He currently serves as the head chef.
深澤 陽友Yosuke Fukasawa
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DepTH brianza
DepTH brianza
- Azabu-Juban, Tokyo
- Italian,Italian/French / Italian
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奥野 義幸Yoshiyuki Okuno
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Mr. Okuno presents his cultivated "depth" in the restaurant where "everyone is the main character."
He was born in 1972 in Wakayama. Raised in a ryotei restaurant, he studied business administration at a U.S. university and worked in the real estate industry before entering the culinary industry. He first served at an Italian restaurant in Tokyo and then moved to Italy. He returned to Japan after studying at eight restaurants in all regions of Italy. In 2003, he opened Ristrante la Brianza; it relocated to Roppongi Hills in 2016 as La Brianza. He then opened DepTH Brianza in Azabudai Hills in November 2023. In addition to his seven restaurants in Tokyo, he also produces restaurants and teaches cooking in Japan and abroad.
奥野 義幸Yoshiyuki Okuno
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Margotto e Baciare
Margotto e Baciare
- Nishi-Azabu, Tokyo
- French,Italian/French / French / Wine
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加山 賢太Kenta Kayama
The Chef's Recommendations -
A chef who manipulates aromas and temperature to cook seasonal ingredients into exquisite dishes.
Mr. Kayama was born in 1984 in Hiroshima. Growing up looking up at his father, a chef, he learned from childhood that being a chef is not only about making delicious food but also about making customers feel at ease and happy. He trained at renowned restaurants such as the three Michelin-starred Motoazabu Kanda and Quintessence. In 2014, he was appointed chef at Margotto e Baciare. In June 2022, Margotto Hawaii opened in Hawaii. He works between both Nishi-Azabu and Hawaii.
加山 賢太Kenta Kayama
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Focacceria la Brianza
Focacceria la Brianza
- Nihonbashi, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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野口 大策Daisaku Noguchi
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Mr. Noguchi provides the once-in-a-lifetime taste created by experience and sensibility.
He was born in 1989 in Kagoshima. When he was young, his sister's cooking attracted him to cooking. After a long career at Yamanoue, a prestigious hotel in Tokyo, he studied at the Salone Group and deepened his experience in Saitama. After that, he joined the current restaurant, Focacceria la Brianza, to pursue his own style. His cooking is delicate and passionate, and his skills are highly praised.
野口 大策Daisaku Noguchi
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WINE BAR KALKOS
WINE BAR KALKOS
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Italian,Italian/French / French / Italian / Wine
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下田 隆善Takayoshi Shimoda
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To turn the encountered luck into inevitability, Mr. Shimoda never slack off in his daily efforts.
He was born in 1989 in Osaka. Entered the world of culinary arts to acquire a skill. He worked at ILPINOLO Umeda in Hilton Plaza West, responsible for all the dishes, from appetizers to dolce. Then, he further honed his skills at numero five in the serviced apartment Citadines Namba Osaka. After that, he found out about a job opening at WINE BAR KALKOS, which he had longed for. He applied immediately, and the hiring process progressed rapidly. Now, he is demonstrating his techniques fully and transforming them into the dishes he creates.
下田 隆善Takayoshi Shimoda
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