We gathered together the dozen need-to-know names — from iconic to indie — in T.O.’s vibrant Japanese food scene.

Omakase & Kaiseki masters

Yasuhisa Ouchi
Raised in Osaka, chef worked at Melbourne’s Nobu before opening Yasu, where he serves guests an omakase menu.  

Masaki Hashimoto
The chef-owner at Kaiseki yu-Zen, Hashimoto serves only kaiseki cuisine, which is based on seasonal ingredients. As tradition dictates, he is the only one in the kitchen each night. 

Mitsuhiro Kaji 
Chef Kaji, of his eponymous omakase restaurant, first made sushi at age 13 and apprenticed under masters across Japan. 

Izakaya king

Rio Matsuzawa
Events co-ordinator for three Kinka Izakayas, he’s all energy, all the time (and he’s a pretty good beat-boxer). Gindara is his must-try dish.

Pastry perfectionists

Christinn Hua
The Millie Creperie chef-owner’s labour-intensive (and highly Instagrammable) matcha green tea cake sees 20 crepes layered with whipped custard for true decadence.

Aiko Uchigoshi
Miku’s head pastry chef wows diners with creations such as her stunning green tea opera cake. 

From left: Koji Tashiro, Barry Chaim, Jackie Lin, Jane Park, Michael Zhang, Nobuaki Urata

 

Sushi superstars

Koji Tashiro
JaBistro’s head chef has a resumé that includes a stint at Tokyo’s famed Tsukiji fish market.

Barry Chaim
Founder and CEO of the thriving EDO chain for almost three decades, Chaim helped usher in a new era offering an authentic, high-end sushi experience.

Jackie Lin
Chef Lin first wooed diners at Zen before opening Shoushin. There, his sushi bar is one of two in North America made of revered hinoki wood. 

Ramen renegades

Jane Park
At Kenzo Ramen, chef Park’s specialty is Hokkaido-style ramen with daily-made noodles topped with veg.

Michael Zhang
The Sansotei Ramen owner attended Japan’s Yamato Noodle School and developed his own tonkotsu broth. A true noodle addict. 

Nobuaki Urata
Head chef at the vibrant Kinton Ramen chain, Urata’s go-to is their spicy garlic pork ramen, with extra pork belly.