Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

461 - 480 of 761 chefs

Ryotei Kawabun

料亭 河文

  • Marunouchi, Aichi
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

富田 英樹Hideki Tomita

Growing up watching his father, a chef, Mr. Tomita honed his skills in the world of Japanese cuisine.

He was born in 1970 in Aichi. Spending his childhood with his father, who ran a ramen restaurant, he naturally developed an interest in cooking through that experience. He decided to become a chef like his father and trained at Ryotei Kawabun to hone his skills. Having earnestly improved his skills, he expresses his cuisine as a work of art that goes beyond just technique and puts his heart and soul into it.

富田 英樹Hideki Tomita

Kagurazaka Sushi Konkon

神楽坂 寿司 こんこん

  • Kagurazaka, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

近藤 昌弘Masahiro Kondo

Mr. Kondo has pride as a sushi artisan and continues to refine his skills.

He was born in 1979 in Tokyo. When he first visited a counter-style sushi restaurant as a child, he was so impressed by the chef's performance that he decided to become a sushi chef. After graduating high school, he started his career at sushi and Japanese restaurants. He then worked in various positions, such as instructor at a culinary institute, sushi restaurant head chef, and hotel head chef, before opening Kappo Kondo in 2022. While managing the restaurant, he met someone working as a Toyosu Market sushi broker and sushi artisan, and they discussed their dreams with each other. In August 2023, they did a magnificent job of realizing their dream of opening a restaurant together, Kagurazaka Sushi Konkon.

近藤 昌弘Masahiro Kondo

Ajiraku Yumeri

味楽 ゆめり

  • Kanazawa Station, Ishikawa
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop

前田 衛Mamoru Maeda

With a desire to own a restaurant by age 30, he trained hard at a number of establishments to learn everything he could.

He was born in 1980 in Ishikawa Prefecture and grew up in Ushitsu, which is situated in the northern region of the Noto Peninsula. He started his culinary career after graduating from high school by taking up a job at a Japanese restaurant. He wanted to make sure that he owned his own restaurant by the time he was 30, so he trained hard to develop his skills at notable Japanese restaurants and bars around Kanazawa. From there, he was able to realize his dream by opening Ajiraku Yumeri at age 29, which is where he still works today.

前田 衛Mamoru Maeda

Nanzenji Sando Kikusui

南禅寺参道 菊水 

  • Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
  • Kyoto Cuisine,Japanese / Tofu Dishes / Sake / Italian

西野 悌司Yasushi Nishino

With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.

He was born in 1976 in Sabae, Fukui. Wanting to delight many people with cuisine, he began walking the chef's path. After training at famous restaurants in Kyoto when he was 18, he joined Kikusui. In 2013, he was appointed as its third head chef. During its 2018 renovation, he trained hard at a Michelin 3-star Japanese restaurant and polished his techniques. He produces Washoku Kaiseki, which combines traditions with attempts at something new. He is not afraid to take on new challenges and continues to lead the kitchen as always, with a determination to protect the food, traditions, and staff.

西野 悌司Yasushi Nishino

Tokachi-butadon Ippin Sapporo Station Stellar Place Branch

十勝豚丼いっぴん 札幌駅ステラプレイス店

  • Sapporo Station, Hokkaido
  • Japanese,Japanese / General / Donburi (rice bowl) / Hokkaido Cuisine

中村 貴紀Takanori Nakamura

The phrase customers say how delicious the food was, is everything the chef works for

While still a student, he discovered the joy of cooking while working part-time at an Izakaya (Japanese pub). After that, he managed a number of restaurants for “Muroran Yakitori Yoshidaya” and “Tokachi Butadon Ippin” before assisting in the opening of a branch restaurant at Stellar Place. With his creed of making each and every dish with the greatest of care, he goes about his daily preparations. He says that hearing customers tell him that his food was delicious is particularly moving. The butadon (pork bowl) prepared by Mr. Nakamura is infused with the gratitude he has for his customers, and people throng to the shop every day in search of that delicious taste.

中村 貴紀Takanori Nakamura

Taishabu to Nihonshu Satsuki

鯛しゃぶと日本酒 皐月

  • Ohori/Ropponmatsu/Sakurazaka, Fukuoka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Sake

木下 智揮Tomoki Kinoshita

Mr. Kinoshita serves the finest sea bream shabu-shabu available as a specialty restaurant.

He was born in 1991 in Kumamoto. After training at the Tenjin Main Branch, he now works at Satsuki. In a calm atmosphere, he treats visitors with exquisite sea bream sashimi and shabu-shabu nabe, which can only be available at a specialty restaurant.

木下 智揮Tomoki Kinoshita

Sushi Fukushima

寿司福島

  • Fukushima/Noda, Osaka
  • Sushi,Japanese / General / Sushi / Sake

山? 誠生Seiki Yamasaki

His skills were cultivated in Osaka. Mr. Yamasaki delivers the season using various techniques based on Japanese cuisine.

He was born in 1987 in Hyogo. Based in Osaka, he has built a career as a chef in Japanese and creative restaurants. Currently, he is the owner and chef of Sushi Fukushima. He has experience in various genres of cuisine, with a focus on Japanese cuisine. He uses a variety of culinary techniques, from the best use of ingredients to the most elaborate and carefully prepared dishes, to convey the charm of the season to his guests.

山? 誠生Seiki Yamasaki

shirohacha koshitsu annex

四六八ちゃ個室別館

  • Toyama Station, Toyama
  • Sushi,Japanese / General / Sushi / Sake

河上 卓博Takuhiro Kawakami

Mr. Kawakami believes that the word "delicious" is fundamental for chefs and businesses.

He was born in 1975 in Toyama. His love of food since childhood led him into a cooking career. In Toyama, blessed with food, he was trained at two restaurants, including a Japanese kappo cuisine restaurant, then became independent. In February 2020, he opened a new restaurant [shirohacha koshitsu annex] as a manager. He has been paying special attention to the delicate balance of Japanese cuisine and the needs of guests while polishing his skills. He says the fundamental thing to being a chef is to hear the words "delicious" and "would like to come back," and that is a motto for running a business.

河上 卓博Takuhiro Kawakami

Shiki Suikatei

四季 粋花亭

  • Hakodate, Hokkaido
  • Japanese,Japanese / General

岩田 建一朗Kenichiro Iwata

He opened his own restaurant in Hakodate with his special selection of local ingredients.

He was born in Hokkaido in 1969. At the age of 19, he started his culinary career as a part-timer at the local restaurant in Hakodate. Moved to Tokyo when he was 24, he seriously started to pursuing his culinary career at a Japanese restaurant in Ginza and learned the basic. Further broadened his experience at a cuisine ryokan in Hakone, he returned to Hakodate, and opened [Shiki Suikatei] in Goryokaku town when he was 29. In 2009, the restaurant moved to the current location.

岩田 建一朗Kenichiro Iwata

Fugu Ryori Tomoe

ふぐ料理 ともえ

  • Kyotogosho/Nishijin, Kyoto
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish)

亀井 一洋Kazuhiro Kamei

The Chef's Recommendations

His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.

He was born in 1950 in Hyogo. He says with a grin that he went to a university to be an engineer, however [being deceived by his parents with fair words], he started to work at the kitchen of [Fugu Ryori Tomoe] run by his father, then became the 2nd generation at the age of 29. Now the restaurant has the stars, and he is the chairman of Kyoto Fugu Association and executive director of Japan Globefish Association (as of 2015).

亀井 一洋Kazuhiro Kamei

Sushi -HAN-

すし繁−HAN−

  • Ginza, Tokyo
  • Sushi,Japanese / General / Sushi / Sake

渡邉 浩紀Hironori Watanabe

Mr. Watanabe is an expert Edomae Sushi chef who has been challenged for over 20 years in Hong Kong.

He was born in 1974 in Tochigi. Influenced by his father, who ran a sushi restaurant, he decided to pursue the same career. At the age of 23, after gaining experience in Ginza, he had an opportunity to go to Hong Kong. He started working at Japanese Restaurant Kenjo, a pioneering sushi restaurant. Eventually, he took on the responsibility of a branch store. As a result, he continued to serve the restaurant with excellent skills for 21 years. He returned to Japan in 2018. In January 2024, he started as the head chef at Sushi -HAN-.

渡邉 浩紀Hironori Watanabe

Gaienmae Kinari

外苑前 僖成

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

五十嵐 大Dai Igarashi

Offering seasonal Japanese cuisine with an awareness of tradition.

Mr. Igarashi was born in 1976 in Kanagawa Prefecture. After graduating from Oda Culinary School, he trained as a Japanese chef at hotels and fine restaurants in Yokohama. In 2016, he became the head chef of the Gaienmae Kinari. He offers delicate and aesthetically appealing seasonal dishes while remaining mindful of the traditions of Japanese cuisine.

五十嵐 大Dai Igarashi

Sushiya Nobu

すしや宣

  • Hiroo, Tokyo
  • Sushi,Japanese / Sushi / Soba (noodles) / Sake

皆川 宣央Nobuo Minagawa

Experience and passion poured into each dish, an endless pursuit of Japanese beauty.

Mr. Minagawa was born in 1983 in Gunma. From an early age, he loved to create things with his own hands, and as he grew up, he became deeply fascinated with the artistry of Japanese cuisine. After eight years of training at a sushi restaurant, he worked at a Japanese cuisine and Unagi (eel) dishes restaurant for ten years, followed by two years honing his skills at a soba specialty restaurant. In 2022, he opened Sushiyab Nobu, offering an original course featuring a wide range of dishes, including sushi, Japanese cuisine, and soba.

皆川 宣央Nobuo Minagawa

Hakata Motsunabe Yamanaka Ginza Branch

博多 もつ鍋 やま中 銀座店

  • Ginza, Tokyo
  • Motsu Nabe (offal hotpot),Japanese / General / Nabe (hot pot) / Motsu Nabe (offal hot pot)

山中 幸一 Koichi Yamanaka

Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.

He was born in 1952 in Kanagawa. Began his career working at a restaurant in Okayama. At the same time, his brother, who was staying and working in Fukuoka under the influence of a friend from Fukuoka, founded Hakata Motsunabe Yamanaka in 1984. He was offered to help at the restaurant, which quickly became popular, and joined it in 1987. Since then, he has continued to work as a chef at the restaurant. As the executive chef of Hakata Motsunabe Yamanaka, he is still active on the front line.

山中 幸一 Koichi Yamanaka

Motsukou

もつ幸

  • Kawabata/Gion, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / Nabe (hot pot) / Motsu Nabe (offal hot pot)

松尾 一豪Kazuhide Matsuo

The Chef's Recommendations

Growing up in a hotpot restaurant as his playground, he has craftsmanship in his blood.

Mr. Matsuo was born in Fukuoka in 1976. He took over running his parents' restaurant [Motsukou], where he used to play as a child. He joined the family business after graduating from a university, with plans for taking over. Since then he runs the restaurant with his mother, preserving the taste of his predecessor's Offal Hotpot.

松尾 一豪Kazuhide Matsuo

Kappo Ichika

割烹 一楓

  • Yoyogi-Uehara, Tokyo
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake

岩崎 憲治Kenji Iwasaki

 

Mr. Iwasaki was born on January 1, 1984 in Ishikawa. After graduating from high school, he started his life as a chef at Yamashiro Onsen Ryokan in Kaga, Ishikawa. Then, he worked at the Japanese restaurant "Shibazakura" in Prince Hotel Park Tower Tokyo. During his time there, he won first place twice in the Japanese cuisine category of a cooking competition in which chefs from Prince Hotels nationwide competed for the best chefs. After working at several Japanese restaurants, he opened Kappo Ichika in July 2015. He is pursuing dishes that will surprise and impress his guests.

岩崎 憲治Kenji Iwasaki

Tempura Miyashiro

天婦羅 みやしろ

  • Nakameguro, Tokyo
  • Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables)

宮代 直亮Naoaki Miyashiro

The Chef's Recommendations

Mr. Miyashiro is a Japanese chef who uses his expert skills to entice guests with crispy fried tempura.

Mr. Miyashiro was born in 1967 in Kanagawa Prefecture and went to a culinary school (Yokohama chouri) with his friend. After graduation, he trained at Hotel Metropolitan in Ikebukuro and gained experience at Royal Park Hotel in Yokohama. Then at Sakura restaurant in Hotel Nikko Tokyo in Odaiba, he started up the tempura counter and served as head chef. After that, he worked as head chef at Hilton Tokyo in Odaiba, then joined MUGEN, Inc. in 2018. He has been working at "Tempura Miyashiro" since May 2018, primarily responsible for tempura. 

宮代 直亮Naoaki Miyashiro

Matsukaze

日本料理 松風

  • Tenjin, Fukuoka
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood / General

土井利文Toshifumi Doi

Beyond the Counter. Artisan techniques connect ingredients and smiles.

Mr. Doi was influenced as a child by his mother, who was very good at cooking and aspired to become a chef. His desire remained unchanged as he grew up, and he studied at a culinary school in the Kansai region, followed by seven years of training at a Michelin-starred Japanese restaurant in Kyoto. With this experience, he returned to Kyushu and joined the Japanese restaurant Matsukaze. He currently supports the restaurant as head chef. What he cherishes are the encounters with the ingredients and the smiles of his guests. He expresses the joy of being exposed to seasonal ingredients on his plate and delivers excitement over the counter through his cuisine daily.

土井利文Toshifumi Doi

Kyo-ryori Tategami

京料理 立神

  • Kyotogosho/Nishijin, Kyoto
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

淀川 真Shin Yodokawa

Mr. Yodokawa wants to entertain guests with food he has carefully prepared.

Interested in the culinary world from an early age, he began working part-time as a student and decided to pursue a career in the food industry in earnest. Mr. Yodogawa says his Kyoto background may be why he naturally entered the world of Japanese cuisine. Tategami is popular for its new style of Kyoto cuisine, which is based on traditional Kyoto cuisine that is made with local and domestic ingredients and produced with the added sensibility of the young Mr. Yodokawa. His passion for “simply making customers happy with the cuisine” is reflected in every dish.

淀川 真Shin Yodokawa

Muromachi Fukuwauchi

室町 福は内

  • Mitsukoshimae, Tokyo
  • Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Sake

小林 弘明Hiroaki Kobayashi

Starting as a chef at a hotel, Mr. Kobayashi studied at various places in Tokyo before coming to Fukuwauchi.

He was born in 1980 in Osaka. At the age of 18, he started working in a restaurant. He then began his career in earnest as a hotel chef, working at "Hotel The Manhattan" in Kaihin-Makuhari, where he was in charge of kaiseki cuisine. After that, he gained experience as a chef in Tokyo and was employed at the Fukuhauchi, which was then located in Shinbashi, where he eventually came to be in charge of the restaurant's management. After relocating to Muromachi, the restaurant has now reopened as Muromachi Fukuhauchi.

小林 弘明Hiroaki Kobayashi

<< Prev 19 20 21 22 23 24 25 26 27 28 29 Next >>
Please select the restaurants you are interested in among the list of chefs found for area, and Japanese.