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1 - 10 of 761 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
  • Japanese,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
  • Japanese,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
  • Japanese,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
  • Japanese,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

Kani Ryori & Washoku Kanikichi

かに料理と和食 かに吉

  • Nishi 11 Chome/18 Chome, Hokkaido
  • Japanese,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

Butaniku Sosaku Ryori Yamato Yokohama Landmark

豚肉創作料理 やまと 横浜ランドマーク店

  • Minatomirai, Kanagawa
  • Japanese Sosaku (creative),Japanese / Nabe (hot pot) / Japanese Sosaku (creative) / Others

田代 行TASHIRO SUSUMU

A chef who provides all the fun of eating out with delicious food.

Susumu Tashiro was born on July 31st, 1958, in Kawasaki, Kanagawa prefecture. Thanks to the influence of his restaurant-managing father, he held an interest in eating out from an early age. After graduating from high school, he trained at a French restaurant. After this he went on to work at a French restaurant in a hotel, where he rose through the ranks to become head chef. In 2005, after sympathising with the values of Frieden, Ltd., who oversee the whole system of raising, processing, and distributing Yamato pigs, right down to putting the pork on the diner's plates, Chef Tashiro became involved with Butaniku Sosaku Ryori Yamato. He is now the head chef of the Yokohama Landmark restaurant.

田代 行TASHIRO SUSUMU

Japanese Cuisine Kurikichi

日本料理 栗吉

  • Nishi-Shinjuku, Tokyo
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative)

長束 祐亨Hiroyuki Nagatsuka

He inherited the splendor of Japanese cuisine, and will hand it down to the next generation.

He was born in 1980 in Tokyo. His dream has been [to become a chef] since he was little. Because he liked white rice, he chose the path of Japanese cuisine. After working at [Nadaman] for 3 years and [Sushi Komatsu] in Roppongi for 5 years, he went to Australia and had 2 years of training at [S-KOMATSU], a Japanese and western cuisine restaurant specializing for gluten-free food. In September 2010, he entered [Hotel Rose Garden Shinjuku Kappo Kurikichi] and became the master chef on March 22 in 2017. He is currently challenging to create a new Japanese cuisine while keeping the tradition.

長束 祐亨Hiroyuki Nagatsuka

Kushiage Osaka Ryori cuisine d'Osaka Ryo

串揚げ・大阪料理 Cuisine d'Osaka Ryo

  • Nishitenma, Osaka
  • Japanese,Japanese / Kushiage (deep-fried skewered food) / French / Wine

畑島 亮Ryo Hatajima

The Chef's Recommendations

Propelled by the desire to let others tuck into delectable food

After honing his craft at Japanese-style eateries and restaurants and obtaining sommelier qualifications, he opened Kushiage Osaka Ryori cuisine d'Osaka Ryo in 2010 and has been working there ever since.

畑島 亮Ryo Hatajima

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