Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

1 - 10 of 34 chefs

JAPAMEX BOKKOKU KAITENDORI CUISINE LUCUA Osaka branch

JAPAMEX 墨国回転鶏料理 ルクア大阪店

  • Osaka Station/Umeda Station, Osaka
  • Mexican/Central Amercian,Global/International / Chicken / Mexican/Central Amercian / Imported beer

山崎 人寛Hitohiro Yamazaki

He got fascinated with attractive Mexican cuisine in an instant, and now wishes to spread it to the guests.

He was born in 1981 in Osaka prefecture. After working at several restaurants, including Tex-Mex which is a Mexican food chain from the U.S., he entered the current restaurant in 2009. He is fascinated with casual Mexican cuisine which can be casually and cheerfully enjoyed with friends. Now he is devoted to finding new Mexican dishes. He has a big heart for taking good care of the people around him, and therefore he is very trusted by his colleagues and guests. Currently, he is working every day with his smile, to spread a wide variety of attractive and exceptional Mexican cuisine.

山崎 人寛Hitohiro Yamazaki

IL DELIZIOSO

イルデリツィオーゾ

  • Ginza, Tokyo
  • Spanish/Mediterranean,Global/International / Italian / Pasta / General

大城 裕二OSHIRO YUJI

I ate out at a restaurant for the first time when I was 18 and I was really impressed. This is what inspired me to step into the world of cooking.

Born in Okinawa in 1984, he ate at a restaurant for the first time when he was 18. Impressed by his experience, he decided to become a chef. After developing his skills at local Japanese and Italian restaurants, he moved to Tokyo when he was 21. He tried his hand as a chef at an Italian and Spanish restaurant in the city then began working at El Matador from July 2013. Currently, he is engaged in developing the menu for the restaurant's affiliated branches, and training staff.

大城 裕二OSHIRO YUJI

Bar Espanol LA BODEGA

バル エスパニョール ラ・ボデガ

  • Hakata Station, Fukuoka
  • Spanish/Mediterranean,Global/International / General / Spanish / Mediterranean

外山 海人Kaito Toyama

The chef who learned recipes from various countries shows his skillful techniques, while bringing out the original taste of each ingredient. 

He was born in 1978 in Nara prefecture. After graduating from a culinary school, he actively worked at an Italian restaurant in his hometown, and helped the chef working there to be able to go independent and open a new restaurant. He also helped a Sri Lankan restaurant, as its owner interacted with the owner of his restaurant, and experienced working as the manager of a cafe. When he entered the current company, he learned various kinds of cuisines from all over the world, and know-hows from various genres. Currently, he offers dishes created with recipes from the coastal area of Spain, while bringing out the original savory taste of high-quality fresh seafood, mainly from Hakata.

外山 海人Kaito Toyama

Arroceria Sal y Amor

アロセリア サル イ アモール

  • Daikanyama, Tokyo
  • Spanish/Mediterranean,Global/International / Western home-style / Spanish / Wine

宮崎 健太MIYAZAKI KENTA

A fateful encounter during a five-year stay in Madrid…

He was born in Kochi prefecture in 1981. After graduating from culinary school, he started his career with a role in a Japanese restaurant. He decided to shift his focus after motivation from a special feature on Spain that he read in a magazine, and went to Spain when he was 22. He trained at various places such as Castile and Leon, and spent five years at the Arroceria "Mano a Mano" in Madrid. He returned to Japan when he was 29. In September 2012, he opened "Arroceria Sal y Amor" together with Mr. Victor Garcia, whom he met in Madrid, as a co-owner.

宮崎 健太MIYAZAKI KENTA

Mar de Christiano's

マル・デ・クリスチアノ

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Spanish/Mediterranean,Global/International / Portuguese / Seafood / Wine

佐藤 幸ニKoji Sato

Cooking style supported by global experience from Europe to Asia.

He was born in 1974 in Saitama prefecture. Longing for [a professional skill], he entered a cooking school after graduating high school and learned western style cooking. Starting his work at [ANA Hotel] after graduation, 3 years later, he travelled to Italy to pursue further experience. Broadening his experience in France, England and Thailand, he learned cuisines in various countries and took responsibility of sous chef at a restaurant with a star and executive chef at a hotel. Returning to Japan, he learned restaurant designing and management, and opened a Portuguese restaurant [Christiano's] in 2010.

佐藤 幸ニKoji Sato

Spain Club Ginza

スペインクラブ銀座

  • Ginza, Tokyo
  • Spanish/Mediterranean,Global/International / Spanish / Mediterranean

寺澤 久TERASAWA HISASHI

The Chef's Recommendations

A chef who mastered traditional Spanish local cuisines to modern cuisine.

Born in 1973, in Saitama prefecture. Since his father owned a restaurant, he was surrounded by delicious food, and this naturally lead him to make up his mind to become a cook. He joined a hotel at the age of 19, learned the basics of cooking by practicing, and chose to focus on Western food. He joined Spain Club in 2003. Currently, he is the head chef of Spain Club Ginza.

寺澤 久TERASAWA HISASHI

German Restaurant Zum Einhorn

ドイツレストラン ツム・アインホルン

  • Roppongi, Tokyo
  • Other countries,Global/International / German / Western home-style / Imported beer

野田 浩資NODA HIROSHI

A scholar of German cuisine, his flavors will get you closest to the authentic German experience of anywhere in Japan

This chef was born in 1947 in Shinagawa, Tokyo. He worked at the Czech restaurant Castle Praha in Roppongi in 1973. After that, he traveled to Germany to study German cuisine at the Steigenberger hotel restaurants Frankfurter Hof and Steigenberger Parkhotel. He subsequently honed his cooking skills in countries all over Europe, including Belgium, Monaco, and Switzerland. After returning to Japan, he opened his own restaurant at Akasaka's OAG German Cultural Center called the OAG Club Restaurant Kreisel. before opening Zum Einhorn where he works now.

野田 浩資NODA HIROSHI

Peruvian Restaurant Nazka

ペルー料理 ナスカ

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Mexican/Central Amercian,Global/International / Mexican/Central Amercian / Imported beer

CHOKCHAI SIRIWETCHAPUNCHOKUCHAI SHIRIUECHAPON

Seeking to flexibly learn a range of styles

Born 1977 in Thailand. Worked at AIRPORT IN THAILAND for around 2 years as a chef, Phathumwan Princess for around 15 and JAI THAI for 2 years. Due to the restaurant owner's influence, he strayed from Thai cuisine to Peruvian, which he has been learning from scratch.

CHOKCHAI SIRIWETCHAPUNCHOKUCHAI SHIRIUECHAPON

Hannibal

Hannibal:ハンニバル

  • Okubo, Tokyo
  • Other countries,Global/International / General / Fusion/International / Wine

ジェリビ・モンデールJIERIBI MONDERU

Crossing the Mediterranean Sea from Tunisia to France, and then to Japan

Born in Tunisia in 1969, his career as a chef began there as well, studying French cuisine at a cooking school before crossing the Mediterranean to study cooking abroad in France. Upon graduation, he started his career in France. It was 20 years ago when he first came to Japan, spending two years as a chef at a French restaurant, exhibiting his talents before opening his own Tunisian restaurant. Every day, he recreates the flavors of his homeland in Japan.

ジェリビ・モンデールJIERIBI MONDERU

JAPAMEX BOKKOKU KAITENDORI CUISINE Fukushima branch

JAPAMEX 墨国回転鶏料理 福島店

  • Fukushima/Noda, Osaka
  • Mexican/Central Amercian,Global/International / Chicken / Mexican/Central Amercian / Imported beer

柏木 清吾Seigo Kashiwagi

This young, skillful Mexican chef is fascinated with addictive healthy cuisine. 

He was born in 1989 in Osaka prefecture. He spent his childhood days in Takarazuka city, Hyogo prefecture. After graduating from high school and a vocational school, he entered the restaurant field. As he is a fashionista, he also operates his own fashion apparel brand while working at an izakaya (Japanese pub). He entered QueRico Co., Ltd. which operates [BOKKOKU KAITENDORI CUISINE], where he worked as a service staff and assistant cook, then became the manager of the Fukushima branch in 2018. His nickname is [Kassi]. Currently, he is entertaining the guests and his workmates with his Latin-style easygoing personality.

柏木 清吾Seigo Kashiwagi

1 2 3 4 Next >>
Please select the restaurants you are interested in among the list of chefs found for area, and Global/International.