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1 - 10 of 22 chefs

Cafe Dining BULAN BALI

CafeDining BULAN BALI

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • General,Other Asian / Indonesian/South East Asian / Herb & Spice / Kushiyaki (skewered, grilled food)

I KETUT RANTENI KETUT RANTEN

He started cooking from a young age because of the joy it brought to his family

He was born in Singaraja, Bali on September 6, 1978. As he loved cooking from when he was a child, his dream was to become a chef. After graduating from a culinary school in Bali, he trained at a number of places in Bali such as PANDAWA HOTEL SEMINYAK before coming to Japan to work as a chef for [Cafe Dining BULAN BALI,] where he remains to this day.

I KETUT RANTENI KETUT RANTEN

Curry Revolutionary Army SINGH

カレー革命軍SINGH

  • Okinawa/Uruma, Okinawa
  • Indian cuisine/Curry,Other Asian / Indian curry

永田 昂佑Kosuke Nagata

To share the love for curry across the world and increase employment of staff from India

Born in 1987 in Hyogo Prefecture, Kosuke decided to open a curry restaurant because he wanted to have as many people try Indian curry as possible, and he tried to improve employment rates for Indian people. In 2015, he opened "CORE CURRY" in Okinawa City, and the year after, he opened a branch in Naha City. He wanted to focus on curry to eat with rice and not naan bread, so he opened up a restaurant named "Curry Revolutionary Army SINGH." He's visited over 100 Indian curry restaurants, and every year he travels to India to learn more about curry.

永田 昂佑Kosuke Nagata

India Restaurant Tirupati

インドめし ティルパティ

  • Teramachi/Arimatsu, Ishikawa
  • Indian cuisine/Curry,Other Asian / Curry / Indian curry / Indian

モハン クマール タパMOHAN KUMARU

He makes use of local ingredients from Ishikawa and hopes to demonstrate the great taste of Indian food.

Born on March 7th, 1966, in Bangalore, India, he loved making food from a young age. After thinking, "I want everyone to eat good food", at the age of 16 he started on the path to a career in cooking. For 15 years he worked at one of India's top hotels, then built up four years of experience working in a restaurant in Japan. In 2000, in the home prefecture of his wife, Ishikawa, he opened Indian Restaurant Tirupati. He offers real Indian food, making enthusiastic use of ingredients from Ishikawa, with its incredibly rich natural areas.

モハン クマール タパMOHAN KUMARU

Yokohama Asian Dining & Bar Wakabacho

ヨコハマアジアンダイニング&バー 若葉町店

  • Isezakicho/Chojamachi, Kanagawa
  • General,Other Asian / Sosaku (creative) / Indian curry / Thai curry

プラカシュ ネウパニPURAKASHU NEUPANI

Our mission is to transmit the authentic taste of India and Nepal all the way to Japan!

We strive to keep one step ahead of the game, acting in advance to predict what our customers want. We are constantly thinking about how to meet the individual needs of our customers and make sure that they enjoy their time in our restaurant.

プラカシュ ネウパニPURAKASHU NEUPANI

Ayung Teras

アユンテラス

  • Dogenzaka/Shinsen, Tokyo
  • General,Other Asian / Indonesian/South East Asian / Indian curry

イ・カットゥ・ゴトラI KATTOU GOTORA

Taste of the homeland, that is the basis of my cuisine now

Born and raised in Indonesia and Bali. After working in local restaurants, he moved to Japan. Here he sharpened his skills at an Indonesian restaurant. At one point he returned to Bali but came back to Japan again to flourish as a chef at [Ayung Teras].

イ・カットゥ・ゴトラI KATTOU GOTORA

India & Nepal Restaurant Sansar Shinjuku

インド・ネパールレストラン サンサール 新宿店

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Indian cuisine/Curry,Other Asian / Indian / Napalese / Soup curry

タパ・マガル・ビームTAPA MAGARU BIMU

Fond memories of dinner parties at home inspired him to become a chef at a young age.

He was born September, 1977, in Nepal. When he was small his parents were chefs who often hosted parties. His memories of how much the smiling guests loved the food made him long to become a chef himself. Delighting people with the food he serves is his favorite thing in the world.

タパ・マガル・ビームTAPA MAGARU BIMU

Rice Noodle Bar  Pho Va Bia Hoi

米麺酒場 フォーヴァビアホイ

  • Nakano, Tokyo
  • General,Other Asian / Vietnamese / Sosaku (creative) / Imported beer

林 孝至Takashi Hayashi

Faschinated by the joy of hospitality and the great taste of Asian food, the chef opened the restaurant

Born in Saitama Prefecture in 1969. Began working part-time at a fast-food restaurant during high school, and after graduating college, worked in charge of preparing food at a family diner. Following that, worked in sales for a food company, visiting approximately 5000 locations and checking out the restaurant sites in person. Switched careers to an event advertising company and learned store operations while being in charge of the startup and management of restaurants. Afterward, he traveled throughout various Asian countries, starting with Vietnam, and experienced the charm of Asian cuisine. After studying in Tokyo at a pho shop, opened the restaurant in 2017.

林 孝至Takashi Hayashi

Vetnamese Cyclo Roppongi

ベトナミーズ シクロ 六本木

  • Roppongi, Tokyo
  • Thai/Vietnamese,Other Asian

栃谷 勝TOCHIYA MASARU

Professional chef in Asian cuisine from Chinese to Vietnamese.

He was born in Tokyo in 1976. Inspired by the taste and rapport of a nearby couple-run restaurant, he thought of having his own restaurant in the future and decided to be a professional chef. He graduated from Tokyo Seishingakuen culinary school at the age of 20. As an apprentice of chef Ishii at "Chinese Restaurant Ryuho", he learned about Chinese cuisine for 6 years. After that, he studied further at a Vietnamese restaurant for 2 years, a Thai restaurant for 2 years, and a restaurant specializing in oriental cuisine for 2 years before joining Cyclo.

栃谷 勝TOCHIYA MASARU

Nepalico Komazawa branch

ネパリコ 駒沢店

  • Komazawa-Daigaku, Tokyo
  • General,Other Asian / Indian / Napalese / Indian curry

パダム デボコタPADAMU DEBOKOTA

He opened "Nepalico" with the aim of making Nepalese culture commonplace

He was born in Gorkha, Nepal in 1980, and came to Japan in 2003 in order to learn Japanese. After that, he resolved to spread the charm of Nepalese culture within Japan itself upon marrying his Japanese wife. He trained at restaurants in Tokyo, and returned to Nepal for a period of time to learn about Nepalese cuisine. In September 2010, he opened "Nepalico Shibuya branch". In March 2014, he opened "Nepalico Komazawa branch", thus spreading the charm of Nepalese cuisine further.

パダム デボコタPADAMU DEBOKOTA

NIRVANA New York

ニルヴァーナ ニューヨーク

  • Roppongi, Tokyo
  • Indian cuisine/Curry,Other Asian / Indian / Sosaku (creative) / Indian curry

杉山 幸誠SUGIYAMA KOSEI

Putting various food experiences to use, sets his sights on a continuously evolving cuisine

Born in Tokyo, 1974. While training at [Grand Bleu] in Roppongi famous for Californian cuisine, he met a chef and was influenced to change his path to French cuisine. Afterwards, working at cafes and Japanese restaurants, as well as experiencing food abroad, by fate he was welcomed into [NIRVANA New York] restaurant. Their concept of "constant culinary evolution" matched that of the chef who had experienced various cuisine genres. He is still devoted to pursuing Indian cuisine, but always thinking outside of the box.

杉山 幸誠SUGIYAMA KOSEI

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