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1 - 10 of 804 chefs

Agu Tonkatsu Coshon Ukishima-dori branch

アグーとんかつコション浮島通り店

  • Kokusai dori, Okinawa
  • General,Japanese / Tonkatsu (fried pork cutlet)

田中 悠樹Yuki Tanaka

He gives warm hospitality to his guests with unique dishes of Okinawa.

His passion for the culinary field comes from the experience through his part-time job at a curry shop. He worked as a staff to open the first branch of [Agu Tonkatsu Coshon] and learned many different fields of work organizing the restaurant. At the time its second branch opened, he became in charge of the kitchen, where he shows his skills every day.  

田中 悠樹Yuki Tanaka

Ryori ga umai dakeno mise WAKASHI

料理が美味いだけの店 若獅子 WAKASHI

  • Kokusai dori, Okinawa
  • General,Japanese / General / Robatayaki / Okinawa cuisine

具志 和磨Kazuma Gushi

Authentic Japanese dining, created by his experience in Japanese cuisine, captivates the hearts of customers

He was born in Okinawa in 1989. After trained at the cuisine-centered ryokan inn in Ishikawa for 5 years, he polished his skills at a traditional Japanese cuisine restaurant in Okinawa for 6 years. In April 2017, he became head chef of [Ryori ga umai dakeno mise WAKASHI]. At present he is serving traditional Japanese cuisine with a delicate touch using the knowledge and skills he has acquired in Japanese cuisine. He embraces the hearts of his guests by welcoming them with dishes prepared with all his heart.

具志 和磨Kazuma Gushi

Asakusa Sushi Ken

浅草すし賢

  • Asakusa, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Japanese Sosaku (creative)

伊藤 昌生Masao Ito

Our chef was drawn to his career after encountering the culinary arts during a part-time job in high school

Our chef, a native of Saitama Prefecture, was born March 20th, 1976. His first experiences with cuisine came from a part-time job at a Japanese-style restaurant in high school. He longed to become a chef for a similar restaurant, but it was not to be; instead, he was hired by a sushi shop in Saitama. There he met a wonderful mentor who drilled him in the fundamentals of Edo-style (traditional Tokyo style) sushi. After that, hoping to acquire a variety of experience, he trained at a number of different restaurants, including other sushi shops, seasonal diners, and eateries, to research both cooking styles and hospitality. He became our chef here at Asakusa Sushi Ken when we opened in 2002. He was promoted to manager last year and continues serving in that role.

伊藤 昌生Masao Ito

Honkaku Edomae Zushi Matsuki Sushi

本格江戸前寿司 松喜すし

  • Hida/Takayama, Gifu
  • Sushi,Japanese / Sushi / Sousakuzushi (creative sushi) / Oshizushi (pressed sushi)

中才 一彦Kazuhiko Nakasai

Having experience with fish from a young age, he decided that "making delicious things will be my job"

Chef Nakasai was born in Gifu prefecture in 1975. Influenced by the sight of his grandfather, a fisherman's boss and a chef, at a young age he decided that making delicious cuisine would be his job This decision was the reason he became a chef. Honkaku Edomae Zushi Matsuki Sushi was opened by his grandfather and continued by his father. Training there since he was 18, in 2002 he became the 3rd generation proprietor. He has an established reputation for his capability in preparing seafood that he has cultivated since he was young.

中才 一彦Kazuhiko Nakasai

Nuji

ぬーじ

  • Onna-son, Okinawa
  • General,Japanese / General / Sushi / French

林 大介HAYASHI DAISUKE

The skills he learned at an upscale Japanese restaurant have flourished here in Okinawa. A true culinary craftsman who makes traditional Japanese fare you can only get here

Born in Chiba prefecture in 1975, he began by working in a pub. However, he longed to pursue more complex Japanese cuisine, so he took a job at a famous, high-class traditional restaurant in Yokohama called Taiya where he knew the training was rigorous. With the support of his boss there, he plied his skills at restaurants in Nihonbashi and Yurakucho, finally making his way to that of his boss's own mentor, Maki, in Kagurazaka. As a result of his hard work, he was appointed head chef at the opening of Oriental Hills Okinawa. He continues to devote each day to expanding the allure of traditional Japanese cuisine to Okinawa

林 大介HAYASHI DAISUKE

Japanese Cuisine Wakyo

日本料理 和郷  Wakyo

  • Kamata, Tokyo
  • General,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

小澤 敬Takashi Ozawa

The Chef's Recommendations

True-born chef who was born at an old-established Japanese restaurant and improved his skills at fancy Japanese restaurants.

He was born in 1983 in Kanagawa. As he was born at [Takefuji], a traditional Japanese restaurant in Kawasaki city with a 35 year history, naturally he wanted to be a chef since he was young. After graduating from a cooking school, he had training at one of the biggest hotels in Tokyo, improved his skills at a fancy ryokan (Japanese style hotel) in Hakone and Japanese restaurants in Azabu and Ginza, then opened [Japanese Cuisine Wakyo] in 2013. While working as the master chef, he is also involved in management of the restaurant as the manager.

小澤 敬Takashi Ozawa

Miyazaki Beef Teppanyaki Steak Miyazaki-kan

宮崎牛鉄板焼ステーキみやざき館

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Teppanyaki (grilled foods),Japanese / Teppanyaki (grilled foods) / Teppanyaki (grilled foods) / Seafood

和田 征二Seiji Wada

The Chef's Recommendations

An acquaintance led him to restaurant business, and his interest in becoming a chef gradually increased.

He was born in 1970, in Osaka prefecture. At the age of 16, he started working at a charcoal grill steak restaurant, thanks to an acquaintance's reference. 3 years later, as recommended by his superior, he changed his workplace to a yakiniku (grilled meat) restaurant in Hamamatsu, Shizuoka prefectute, where he urged to master the authentic taste of western dishes. To accumulate further experiences, he moved to Hotel Granvia Osaka, as the chef at his first restaurant motivated him up. Although he found it not just fun but hard at some points to serve the guests, he worked there for 21 years. The reason why he joined the current restaurant as a chef is that he sympathized with the idea of appealing Miyazaki beef to everywhere in Osaka.

和田 征二Seiji Wada

Teppan-yaki Kokoro

鉄板焼 心

  • Meriken Park, Hyogo
  • Teppanyaki (grilled foods),Japanese / Teppanyaki (grilled foods) / Steak / Teppanyaki (grilled foods)

木下 学KINOSHITA MANABU

The Chef's Recommendations

Toward the world of cuisine in longing for the cool of those teppanyaki chefs he saw overseas

Originally studying at a hotel hospitality vocational school, he was propelled toward chefhood after being awed by the stylish cool of the teppanyaki chefs he saw when studying overseas as a student in Australia. He joined New Otani Kobe Harborland in 1995 and worked as head chef at Teppanyaki Rokko. In 2008, he moved on to be head chef at La Suite Kobe Harborland's Teppanyaki Kokoro. He holds the Japanese Teppanyaki Association (JTA)'s first-grade Certification of Proficiency as well as the Vegetable Sommelier Association's Junior Vegetable Sommelier Certification.

木下 学KINOSHITA MANABU

Teppanyaki Ousaka

鉄板焼 逢坂

  • Juso/Tsukamoto, Osaka
  • Teppanyaki (grilled foods),Japanese / Steak / Teppanyaki (grilled foods) / Teppanyaki (grilled foods)

上手 義久KAMITE YOSHIHISA

Challenging the taste of simple ingredients and new menu ideas to make a Teppanyaki grill you will never grow tired of

Born in Kyoto, June 1966. Helping out with his family's restaurant, he naturally began to aspire to becoming a chef. After graduating culinary school, he worked in restaurants and hotels in Osaka. Since being appointed the head chef at [Ousaka] in April 2014, he has been incorporating other cuisine genres and creating special dishes. As such, he pursues the happiness of his customers by breaking the boundaries of Teppanyaki cuisine.

上手 義久KAMITE YOSHIHISA

Kani Ryori & Washoku Kanikichi

かに料理と和食 かに吉

  • Nishi 11 Chome/18 Chome, Hokkaido
  • General,Japanese / General / Sashimi (raw fish)/Seafood / Crab

伊東 和利ITOKAZUTOSHI

Since high school, dedicating himself to Japanese cuisine for more than 30 years

After working in places in Susukino, Tokyo, Atsumi, and Chiba, Mr. Ito eventually returned to Susukino where he first started out working in the kitchen. His singular focus on Japanese cuisine shows itself in the dishes he prepares to this day.

伊東 和利ITOKAZUTOSHI

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