Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

1 - 10 of 325 chefs

Moxy Tokyo Kinshicho

モクシー東京錦糸町

  • Kinshicho/Sumiyoshi, Tokyo
  • Izakaya (Japanese Tavern),Taverns / Wine / Cocktail / Microbrew

松原 和輝 Kazuki Matsubara

After learning the fundamentals of Japanese cuisine at a sushi restaurant, he traveled to 23 countries around the world to broaden his outlook. 

He was born in 1991 in Hokkaido. After graduating from a university, he was trained for 3 years at a sushi/fish shop in Kanagawa prefecture, then traveled to 23 countries around the world as a backpacker for 6 months. He wanted to be a chef to make use of his ability to cook Japanese cuisine in foreign countries, and to acquire a trade. Through his travels, he became more interested in foreign countries and is currently working actively at [Moxy Tokyo Kinshicho] where many foreign guests are also visiting.   

松原 和輝 Kazuki Matsubara

Uosakaba Pin

魚酒場ピン

  • Jinbocho, Tokyo
  • Izakaya (Japanese Tavern),Taverns / General / Kushiyaki (skewered, grilled food) / Sashimi (raw fish)/Seafood

田中 翔Sho Tanaka

Displaying his talent with creative dishes that can only be found at Pin

Chef Tanaka was born in Tokyo in 1985. After gaining four years' experience working for the first Pin restaurant, Tachinomi Pin, and its second location, Bistro Pin, he became chef at Uosakaba Pin, the restaurant's third iteration. Utilizing his strength in creative cuisine with a Western-style taste, he strives for beauty in both flavor and presentation.

田中 翔Sho Tanaka

Steak House Nakama

STEAK HOUSE NAKAMA

  • Onna-son, Okinawa
  • Izakaya (Japanese Tavern),Taverns / American / Hambuger steak / Steak

菱田 和寛Kazuhiro Hishita

Nothing motivates him more than the kind words of a customer

Born in February of 1981, his journey to becoming a professional chef was ignited after witnessing his own food bring joy and delight to his friends’ faces. Today he works on developing new and original dishes for the restaurant’s menu that aim to go over and above their customers’ expectations.

菱田 和寛Kazuhiro Hishita

OISHI KOMACHI SHINSEN

OISHI KOMACHI SHINSEN

  • Dogenzaka/Shinsen, Tokyo
  • Izakaya (Japanese Tavern),Taverns / Kushiage (deep-fried skewered food)

小仲井 友則Tomonori Konakai

Started as a restaurant producer, and became enthralled by the enjoyment of providing food.

Born October 13, 1976. Originally from Fukushima prefecture. Took part in launching an Asian restaurant as a restaurant producer at age 29, and learned how enjoyable and important it is to provide food and drink. After gaining experience in planning weddings, hotels, etc., he took on the role of supervisor at the teppanyaki (griddle-cooked food) restaurant Nanami-tei in Shibuya. In Spring 2016, he joined the launch of OISHI KOMACHI SHINSEN, and went on to assume his current role.

小仲井 友則Tomonori Konakai

Finn McCool's Marunouchi Palace Bldg. branch

フィンマクールズ 丸ノ内パレスビル店

  • Marunouchi, Tokyo
  • Beer gardens/halls,Taverns / General / Steak / Beer

阿部 一幸Kazuyuki Abe

Fascinated by the depth of cooking, he is a skilled chef with extensive experience.

He was born in Miyagi in 1961. He always had the nature of pursuing his interests. He pursued his interest in cooking after being attracted to its deep nature, and he feels so many years have past before he knew it. He has experience of 20 years of French cuisine, 10 years of Italian cuisine, 10 years of fusion cuisines and currently, he demonstrates his skills at [Finn McCool's Marunouchi Palace Bldg. branch] as a head chef. He welcomes his guests with friendly service and creates a warm atmosphere everyday.

阿部 一幸Kazuyuki Abe

Mentai-ryori Hakata Shobo-an

めんたい料理 博多 椒房庵

  • Hakata Station, Fukuoka
  • Izakaya (Japanese Tavern),Taverns / General / Sake / Shochu

西垣 良太Ryota Nishigaki

He entered the field of Japanese cuisine by being fascinated with his cousin who was a Japanese chef.

He was born on April 26, 1983, in Fukuoka prefecture. In his elementary school days, he became fascinated with a Japanese chef,  when he saw his cousin, a Japanese chef, preparing fish. He decided to be a chef and accumulated experience at [Ikesu Taikichi] of Ikesu kappo (traditional Japanese seafood) restaurant for 5 years, and [Kaiseki (traditional Japanese) Cuisine Katsuki] for 5 years. Now he has been working as the master chef at [Gohan-ya Shobo-an] for 8 years. 

西垣 良太Ryota Nishigaki

Ampuku Ikebukuro

あんぷく 池袋店

  • Ikebukuro West Exit, Tokyo
  • Izakaya (Japanese Tavern),Taverns / General / Udon (noodles) / Curry udon

安江 勇治YASUE YUJI

Our young chef studied under master creative Japanese chef Rokusaburo Michiba to master the art of culinary harmony

As the son of the owner of Western-style restaurant Ampuku, our chef has been accustomed to working in the kitchen since a young age. He got his start as a chef at the age of 19, working for a restaurant that served course banquets in Gifu, before refining his skills at places like Poisson Rokusaburo in Akasaka, Tokyo. During these studies he took part in founding the creative Japanese restaurant NINJA in New York, famed for elegant and captivating dishes. After returning to Japan he decided to follow in his father's footsteps and found his own eatery: Ampuku, serving original udon dishes.

安江 勇治YASUE YUJI

Soba & Bar An

Soba & BAR An

  • Nagatacho, Tokyo
  • Izakaya (Japanese Tavern),Taverns / Soba (noodles) / General

進藤 辰徳Tatsunori Shindo

We want to cherish our ties with customers

Born in 1988, in Miura, Kanagawa Prefecture During a part-time job at a major Japanese BBQ restaurant, he learned the pleasures of the hospitality industry, and entered into this world. He works hard every day with the customers' happy faces in mind, and he tries to remember customers so that he can talk with them again when they return and recommend dishes based on their tastes.

進藤 辰徳Tatsunori Shindo

Jijii

  • Meidaimae, Tokyo
  • Izakaya (Japanese Tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative)

岡 孝晴Takaharu Oka

His family ran a sushi restaurant and he has been using a chef's knife since elementary school

Mr. Oka has been helping out his busy parents and cooking since he was in elementary school. He also worked part-time at a restaurant while he was a university student and in a Japanese restaurant in Australia after he graduated. Having trained for three years at his family's establishment Daiwazushi, he worked at the popular Chigasaki restaurant Eboshi, which he discovered through his marine sports hobby. He says: "The diverse food that I create today has been influenced by the idea-rich cuisine that I encountered at Eboshi, unfettered by preconceived notions of what fresh seafood dishes should look like."

岡 孝晴Takaharu Oka

Kirakutei

喜楽亭

  • Kyotogosho/Nishijin, Kyoto
  • Izakaya (Japanese Tavern),Taverns / Sashimi (raw fish)/Seafood / General / Donburi (rice bowl dish)

中川 宏一NAKAGAWA KOICHI

A part-time job in a restaurant was the inspiration that led him down the path to becoming a chef.

After working part time at a restaurant, Koichi became interested in the culinary world, and went on to work at Morita-ya in an Isetan department store in Kyoto. After that, he worked for 5 years at the French Kaiseki restaurant Seiyo Kappou Ida, which brings us to the present day. He now spends every day exploring new ways to bring out the best flavour of local Kyoto ingredients.

中川 宏一NAKAGAWA KOICHI

1 2 3 4 5 6 7 8 9 10 11 Next >>
Please select the restaurants you are interested in among the list of chefs found for area, and Taverns.