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1 - 10 of 331 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
  • Western Izakaya (bar/pub),Taverns / 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

Moxy Tokyo Kinshicho

モクシー東京錦糸町

  • Kinshicho/Sumiyoshi, Tokyo
  • General,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
  • General,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

TJ KACHIDOKI

TJ KACHIDOKI  

  • Tsukishima, Tokyo
  • Western Izakaya (bar/pub),Taverns / Italian / Curry / Tonkotsu-ramen (pork-bone based soup)

松倉 吉孝Yoshitaka Matsukura

He has been totally involved in the restaurant field, from open to management.

Born on May 5, 1970 in Tokyo. After working as an accommodation manager at ANA InterContinental Hotel for 12 years, he worked as a consultant for many restaurants in Tokyo to open, and managed various famous restaurants. Now he is playing an active role at [TJ KACHIDOKI] as not only a general manager but also sommelier.

松倉 吉孝Yoshitaka Matsukura

OISHI KOMACHI SHINSEN

OISHI KOMACHI SHINSEN

  • Dogenzaka/Shinsen, Tokyo
  • General,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

Fuku Hamakin KITTE Nagoya Branch

魚河岸酒場FUKU浜金 KITTE名古屋店

  • Nagoya Station, Aichi
  • Japanese Izakaya (bar/pub),Taverns / Tempura (battered, fried seafood and vegies) / Fugu (blowfish) / Sake

田村 祐二郎 Yujiro Tamura

The manager of this place continuously strives to serve delicious, fresh fish.

Born in Tokyo in 1986, he started working part-time in the kitchen of a Spanish restaurant while studying. It was there where he discovered just how fun it was to cook, and also where he acquired a profound interest in matching foods with alcoholic drinks. This pushed him to join the restaurant industry. After gaining experience at various restaurants in Tokyo, he became the manager of Fuku Hamakin KITTE Nagoya Branch in 2015.

田村 祐二郎 Yujiro Tamura

Gohan-ya Shobo-an

ごはん家 椒房庵

  • Hakata Station, Fukuoka
  • General,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

Hyakumangoku Bar

百万石バル

  • Omicho Market, Ishikawa
  • Western Izakaya (bar/pub),Taverns / Spanish / Gelato / Imported beer

橋本 雅治Masaharu Hashimoto

He decided to be a chef, being influenced by his father who guided him to eat delicious food.

He was born in 1977 in Ishikawa prefecture. His father, who was a chef, always served him delicious foods. Naturally, he started feeling like cooking delicious dishes himself and helping them to many people. He entered the cooking field and began working for [Olive Oil Kitchen] which had branches in Kanazawa, Toyama, Shizuoka, and Tokyo. After accumulating experiences there and also at various types of restaurants, he went independent to open [Hyakumangoku Bar (previous Omicho Bar)] and became its owner-chef in March 2015.

橋本 雅治Masaharu Hashimoto

Ampuku Ikebukuro

あんぷく 池袋店

  • Ikebukuro West Exit, Tokyo
  • Japanese Izakaya (bar/pub),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
  • General,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

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