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1 - 10 of 26 chefs

Aged Tonkotsu Ramen Specialty Store Dai Nagoya Ichibanken

熟成豚骨ラーメン専門 大名古屋一番軒

  • Nagoya Station, Aichi
  • General,Ramen (noodles) / Tonkotsu-ramen (pork-bone based soup)

上原 勝哲Shotetsu Uehara

Following Mr. Miki, Representative of the Ichibanken Group to enter the ramen world

He was born in 1976 in Kobe, Hyogo Prefecture. Have been working in the food and drink industry since graduating from school. Entered the Ramen World following Mr. Miki, Representative of Ichibankan Group after being an apprentice at famous ramen stores, he started working at the Ichibankan Group.In order to put a smile on customers' faces and making them feel relaxed, he focuses on [making a flavor that only people who know pork bones can make] and believes that each bowl has his spirit in it.

上原 勝哲Shotetsu Uehara

Hakata Ippudo

博多一風堂

  • Hakata Station, Fukuoka
  • General,Ramen (noodles) / Gyoza (dumplings) / Tonkotsu-ramen (pork-bone based soup)

高江洲 昌平Shohei Takaesu

He eagerly creates exquisite dishes to meet the expectations of the guests.

He was born in 1985 in Fukuoka prefecture. In 2010, he entered [Chikaranomoto Holdings Co., Ltd.]. After learning the various commitments of [Hakata Ippudo], from its factories to how to make the soup and noodles, he was transferred to the main branch. After experiencing the manager at the Nishi-dori branch and others, he was transferred to the current branch. Now he is eagerly offering exquisite dishes to meet the expectations of the wide generations of fans of [Hakata Ippudo].

高江洲 昌平Shohei Takaesu

Kyoto Senmaru Shakariki murasaki

京都千丸 しゃかりき murasaki

  • Kyoto Station, Kyoto
  • General,Ramen (noodles) / Shoyu-ramen (soysauce based soup) / Tsukemen (noodles served separately from dip soup)

梶 充秀Mitsuhide Kaji

Quitting the company job is a turning point in his life.

He was born in 1970 in Kyoto. He left the job where he's worked at for 10 years, to challenge something new, and decided to go to Tokyo at the age of 30. He suddenly ran into a ramen shop that he happened to see on a magazine, and started training from zero. At the ramen shop, he was impressed by the chef whom he looked up to, and decided to be a ramen chef himself. After coming back to his home town, he joined early time [Shakariki], then got involved in opening the Kyoto Tower branch.  

梶 充秀Mitsuhide Kaji

Ramen Sapporo Ichiryuuan

ラーメン札幌 一粒庵

  • Sapporo Station, Hokkaido
  • General,Ramen (noodles) / Miso-ramen (miso based soup) / Shio-ramen (salt based soup) / Shoyu-ramen (soysauce based soup)

大島 庸司Yoji Oshima

The Chef's Recommendations

He wanted to develop ramen noodles for adults. Now he offers the tastes of [Hokkaido] ideal to enjoy with someone special. 

From 1990 to 1995, he worked at [Kneipe Jagaimo], a German home cuisine restaurant in Roppongi where he became fascinated with German beer. From 1995 to 2000, he worked as a brewer of German beer at [Okhotsk Beer] in Kitami city, Hokkaido. From 2000 to 2003, he was incharge of planning and operation at the Otaru Unga Shokudo [Asakusabashi Beer Hall & Ramen Kobo] and entered the ramen industry. In 2003, he established [Grasias Corporation]. In 2004, he opened [Ramen Sapporo Ichiryu-an]. Currently he offers high-quality local ingredients from Hokkaido and home-made ramen noodles with the concepts of [local production for local consumption], [a balanced diet for a healthy body], and [a once-in-a-lifetime experience].

大島 庸司Yoji Oshima

Ramen Zunpachi

らあめん 寸八

  • Matsumoto, Nagano
  • General,Ramen (noodles) / Shoyu-tonkotsu-ramen (soysauce based pork-bone soup) / Tsukemen (noodles served separately from dip soup) / Abura-soba (soupless oiled served in sauce)

田村 貴範TAMURA TAKANORI

Discovers the charm of ramen while helping out the "Ramen Haku" event.

Born in 1977, Matsumoto, Nagano. Learns the ABC of cooking at Osaka's Tsuji Culinary Insitute and acquires a cooking license. After working for 4 years at a famous Italian restaurant Da Ciccio, he discovers the charm of ramen while helping out the at "Ramen Haku" event in his home town Matsumoto. Accepting the offer from the owner of the event, he moves to Ramen Sunpachi and is now its manager.

田村 貴範TAMURA TAKANORI

Ramen Hachi

らあめん はち

  • Ueda/Komoro/Saku, Nagano
  • General,Ramen (noodles) / Shoyu-tonkotsu-ramen (soysauce based pork-bone soup) / Tsukemen (noodles served separately from dip soup) / Abura-soba (soupless oiled served in sauce)

内堀 順護UCHIBORI JUNGO

Watching my mother run an izakaya inspired me to become a chef

Born in Nagano on March 10th, 1979. Some of his earliest memories are of watching his mother run her izakaya (Japanese pub-restaurant). As he grew up watching her work, at some point along the way he decided he wanted to work with food, too. After getting his nutritionist license, he got a job with the "Grubuoiru" company, and accumulated cooking experience. He now manages a branch of the Ramen Hachi chain. He's particular about his ingredients, and his carefully prepared ramen gains the place repeat customers from a wide range of age groups.

内堀 順護UCHIBORI JUNGO

Hayatemaru Yomitan branch

追風丸 読谷店

  • Yomitan/Chatan, Okinawa
  • General,Ramen (noodles) / Shoyu-ramen (soysauce based soup) / Miso-ramen (miso based soup) / Tonkotsu-ramen (pork-bone based soup)

伊波 裕太郎Yutaro Inami

The chef is fascinated by the depth of ramen-making, which has no single correct style

Born in Okinawa Prefecture in 1986. This chef originally worked in a completely different profession. Once they started considering a career change, they yearned more than ever to make ramen and decided to go down this path. Since 2009, started training at a number of affiliated stores run by the same company. While gaining experience, they felt fascinated by the profoundness of ramen making and researched how to create all kinds of flavors. Currently, they work as a chef at this Hayatemaru Yomitan Restaurant.

伊波 裕太郎Yutaro Inami

Ramen Gado

らーめん我道

  • Yomitan/Chatan, Okinawa
  • General,Ramen (noodles) / Shoyu-ramen (soysauce based soup) / Miso-ramen (miso based soup)

仲田 敦志Atsushi Nakata

He started off his career helping at his family business, then turned into a professional. He is an active genre-less chef

He was born in Osaka in 1966. After graduating high school, he engaged in work such as carpentry making things with his deft fingers. When he was 20 years old, he started helping out at his parent's cafe, which naturally led him to his career as a chef. He became a certified chef when he was 24 years old and, after that, he worked successfully in various types of job. In 2009 he had the opportunity to move to Okinawa. He started off working in the building industry, but fate caused him to restart his chef career. After working in several restaurants, he started taking an active role in showcasing his skills at [Ramen Gado].

仲田 敦志Atsushi Nakata

Hakata Chuka Soba Marugen

博多中華そば まるげん

  • Hirao/Kiyokawa, Fukuoka
  • General,Ramen (noodles) / Gyoza (dumplings) / Tantanmen (Sichuan dan-dan) / Tsukemen (noodles served separately from dip soup)

鈴木 克学SUZUKI YOSHITAKA

Aiming for a new, loved flavor in his native Hakata

He's loved eating since the beginning, and, a few years into being a cook after collecting experience in western and Italian restaurants, he had a fateful meeting with a certain bowl of ramen. From there, his course was decided. Returning to his native Hakata, he succeeded in developing through repeated trial and error a hitherto-untasted brand new flavor. Since then, he's earned the affection of many customers, and not just locals at that.

鈴木 克学SUZUKI YOSHITAKA

Kappa Ramen Honpo Izumisano Branch

河童ラーメン本舗 泉佐野店

  • Kishiwada/Izumi/Izumisano/Sennan, Osaka
  • General,Ramen (noodles) / Chahan (fried rice) / Shoyu-ramen (soysauce based soup) / Tonkotsu-ramen (pork-bone based soup)

伊藤 純Jun Ito

Fell in love with KAPPA HONPO president and started a career in ramen (noodles).

Born in Nara in 1985. He fell in love with the style of KAPPA HONPO in Sennichimae when working as a part-time staff, where he started his ramen career. The soup at branches of this chain stores varies according to the area. The [only one] taste always considers what the locals like.

伊藤 純Jun Ito

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