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1 - 10 of 42 chefs

Rihga Royal Gran Okinawa Dining 19

リーガロイヤルグラン沖縄 Dining 19 (ナインティーン)

  • Okinawa Prefectural Office, Okinawa
  • General,Western / General

城間 功Isamu Shiroma

Helping his mother motivated him to become a chef

He got interested in cooking when he was helping his mother in the kitchen. Since then he had always wanted to be a chef, so he enrolled Ryukyu Culinary Institute to acquire special knowledges. He began to work at an old-established hotel in Okinawa, where he improved his cuilnary skills in western-style banquet dishes. When the hotel group opened a new hotel, he helped them out with his experienced skills, and they still ask him to cover peak periods often. Plenty of other chefs inspired his culinary creativity. The original multi-course chef's choice meals has gained a high reputation. He was appointed as the executive chef of Rihga Royal Gran Okinawa in May 2017.

城間 功Isamu Shiroma

Garden Kitchen Karumera

ガーデンキッチン かるめら

  • Dogenzaka/Shinsen, Tokyo
  • General,Western / Sandwich / Cake / Steak

高橋 光彦TAKAHASHI MITSUHIKO

His heart was won over when he saw a chef on TV in his tall white hat and white uniform.

Mitsuhiko Takahashi was born in Aichi Prefecture in 1968. Though there was always a passion for eating, at the time in high school where one is deciding their future path, Takahashi was inspired by the stylishness of the chefs appearing on documentary television shows, and set his heart upon the path of the chef. After graduating from the Tsuji Culinary Academy, he was hired at the Tokyu Hotel in Nagoya. He worked at the Windsor Hotel TOYA, the Park Hyatt Tokyo, and after engaging himself in the opening of a machiba restaurant (initimate restaurant with small staff) as a chef, he was hired at the Cerulean Tower Tokyu Hotel from the time of its opening. He has had a varied succession of positions in the banquet and restaurant industries before taking on his current job.

高橋 光彦TAKAHASHI MITSUHIKO

Charcoal Grill Keyaki / Hakata Excel Hotel Tokyu

レストラン ケヤキ/博多 エクセルホテル東急

  • Nakasu, Fukuoka
  • General,Western / General / French / Steak

家宇治 智宏Tomohiro Ieuji

Mr. Ieuji has been fascinated with the sensation of cooking and its power to light up people's life.

He was born in 1982 in Fukuoka. In 2005, he started working part-time for a restaurant of the Tokyu Hotel group. From 2007, he have been working at [Charcoal Grill Keyaki]. While learning to cook, he was attracted by the depth of cooking. Fascinated with the sensation of cooking and the power to light up people's life, he started training seriously to improve himself as a chef at the store. He diligently pursues his profession while deepening his knowledge of ingredients and charcoal grilling. He continues to polish his skills while learning different techniques including French and Italian methods.

家宇治 智宏Tomohiro Ieuji

Hamburger Steak GRILL Omiya JR HAKATA CITY branch

ハンバーグ・ステーキ グリル大宮 JR博多シティ店

  • Hakata Station, Fukuoka
  • General,Western / Hambuger steak / General / Steak

大宮 勝雄Katsuo Omiya

He sticks to keep working as an active chef.

He decided to be a chef at the age of 18 by being influenced by his uncle and started training at a French restaurant. At the age of 26, he became a sous chef at a hotel restaurant in New Zealand. At the age of 28, he went to England, France, Greece, and Morocco to learn their local cuisines. After returning to Japan, he worked at the French restaurant [La Terre], under Mr. Gerard Jordan from La Nappoule who had worked at [L'Oasis] in Southern France. In 1982, at the age of 32, he opened the current [Restaurant Omiya] in Asakusa.

大宮 勝雄Katsuo Omiya

Sapporo Park Hotel Terrace Restaurant Piare

札幌パークホテル テラスレストラン ピアレ

  • Nakajima Park, Hokkaido
  • General,Western / Italian / Pasta / Cake

佐藤 健一Kenichi Sato

Homage to his grandmother's rice omelet shaped his vocation    

He was born in 1972 in Hokkaido. On his visit to his grandmother's place during summer vacation, he ate an omelet rice, which turned out to be his unforgettable experience. So it was natural for him to aspire to be a chef. After graduating from high school, he started working at the restaurant in the hotel to pursue his career. He felt glad and encouraged to see the steady increase of his job year by year. He was appointed as the head chef in 2014 and has been intent on serving his guests since then.           

佐藤 健一Kenichi Sato

Cafe Tosca

カフェトスカ

  • Minatomirai, Kanagawa
  • General,Western / General / Pasta / Pizza

小川 勝哉OGAWA KATSUYA

A chef who seeks out genuinely delicious food, following the concept of "the pursuit of true flavor"

After graduating from high school, he studied cooking working at a nearby French restaurant, until graduating from the Moranbong Culinary Training School, and going to France at the age of 21. While taking courses at Le Cordon Bleu there, he studied the simple perfection of the local cuisine before returning to Japan. After that, he worked at the Prince Hotel before taking part in planning the opening of the Yokohama Bay Hotel Tokyu. These days, he seeks out the origin of delicious flavor, taking advantage of nature's bounty, to bring out the inherent flavors of his ingredients and fashion a simple cooking method to create cuisine that defies categorization by country or genre.

小川 勝哉OGAWA KATSUYA

e oriental banquet

e oriental banquet

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • General,Western / French / Steak / Seafood

柴田 雅広SHIBATA MASAHIRO

Orthodox French chef trained at a hotel restaurant

I learnt my trade in hotels in Nagoya and Anjo, and this year marks twelve years of my working as a French chef. I currently work at 'e oriental banquet', where I showcase my skills.

柴田 雅広SHIBATA MASAHIRO

Asakusa Kitchen Omiya Nagoya Buidling Branch

浅草 キッチン大宮 大名古屋ビルヂング店

  • Nagoya Station, Aichi
  • General,Western / General

林 優菜Yuna Hayashi

This workplace was realized through love for cooking.

Mr. Hayashi who loves to cook and to eat.With a friend's invitation, he became one of the opening staff at the Nagoya Building Store (Kitchen Omiya). He emphasizes the need to always have a smile, confirm small details and pay delicate attention to customers. [We strive to give our customers the best service and food so that they can come to the restaurant with a good feeling and leave feeling satisfied].

林 優菜Yuna Hayashi

Fish Bank TOKYO

Fish Bank TOKYO

  • Shimbashi/Shiodome, Tokyo
  • General,Western / General / French / Wine

脇坂 龍太Ryota Wakisaka

The Chef's Recommendations

Mr. Ryota Wakisaka decided to become a chef as he was fascinated with craftsmanship, and has aggressively mastered each country's cuisine.  

He was born in 1972 in Tokyo. He has experienced various genres of cuisine,  including French, Italian, Hawaiian, Mediterranean, Spanish, Asian-French, and molecular cuisines. In addition to the basic cooking methods, he also actively uses the latest techniques, such as [espuma] to create mousse. This chef has a strong hungry spirit for developing new tastes and expressions. Currently, he works as the executive chef at [EDGE. LTD.], a company developing restaurant/wedding businesses.   

脇坂 龍太Ryota Wakisaka

Restaurant TASSO Hotel Leopalace Sapporo

レストランTASSO(タッソ) ホテルレオパレス札幌

  • Nishi 11 Chome/18 Chome, Hokkaido
  • General,Western / Californian cuisine / Seafood / Steak

北村 裕Yutaka Kitamura

The Chef's Recommendations

A highly skilled chef opening up a whole new world of possibilities for Hokkaido cuisine under the idea of "local production for local consumption"

He was born in Miyagi in 1956. He worked at Hotel Sendai Plaza for 3 years and Alfa Sapporo (presently Hotel Okura Sapporo) for 8 years. He then went back to Sendai and had further training at a hotel there. He has moved to Leopalace hotels since 2003. In 2009 while working as the head chef of  [L'ORANGERIE] of Hotel Leopalace Sendai, he was awarded the Recognition of excellence activity, Director of production award of Ministry of Agriculture, Forestry and Fisheries. After worked as head chef at a resort hotel of Guam of the same company, in October 2017 he started working as head chef of the newly opened [Restaurant TASSO], ever since he has been bringing the best food to the table.

北村 裕Yutaka Kitamura

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