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1 - 10 of 47 chefs

UNIHOLIC

UNIHOLIC

  • Roppongi, Tokyo
  • Dining bar,Dining bar / Seafood / Fusion/International / Cocktail

田島 祐貴Yuki Tajima

Happiness brought by cooking delicious dishes, eating, and satisfying people.

He was born in 1994 in Saitama prefecture. He began to like cooking when his meal made his family delighted. After graduating from high school, he entered Musashino Cooking College majoring in western cuisine, mainly French. After graduating from the cooking college, he entered the Imperial Hotel to have training, then improved his skills at several restaurants in hotels in different areas. As he encountered the owner of the current company, he became the master chef at [UNIHOLIC] when it opened in 2017. Currently, he is working hard every day "to make the guests smile with his delicious dishes".

田島 祐貴Yuki Tajima

CAFÉ&DINING COO

CAFÉ&DINING COO

  • Takaoka, Toyama
  • Dining bar,Dining bar / General / Cake / Wine

伍嶋 真一Shinichi Goshima

He made what he enjoyed into his profession. He keeps creating dishes to make his dream come true.

He was born in 1982 in Toyama prefecture. He was interested in cooking since he was very young, and decided to be a chef, from the idea of turning what he liked into his profession. In 2009, he entered [Hotel New Otani Takaoka] and accumulated career as a chef. After working at [Top Restaurant Four Season] and a restaurant in a university hospital restaurant outside the hotel, and in the banquet section of the hotel, he was transferred to [CAFÉ&DINING COO] in May 2018. He is currently working actively as its master chef. 

伍嶋 真一Shinichi Goshima

Uru

  • Nijo Castle, Kyoto
  • Dining bar,Dining bar / Pizza / Pasta / Italian

田原TAHARA

He started cooking based on his love for food, but now this chef is looking to take things even further

He was born in Kyoto Prefecture in 1981. He has been interested in food as long as he can remember. He started cooking as a hobby, but when it came time to think about a life-long profession, he decided to become a chef. He began his training at a hotel, covering the whole gamut of Western cooking, but gradually found himself drawn to the deliciousness of French and Italian cuisine. Since 2012 he has been displaying his skill daily at "Uru".

田原TAHARA

Gyro

Gyro

  • Izumo, Shimane
  • Dining bar,Dining bar / General / Wine / Cocktail

佐藤 秀次SATO SHUJI

We provide a variety of cuisine from various European countries.

After gaining experience cooking in a wide variety of genres at a creative izakaya, he now does everything from cooking to the general management of the restaurant as the manager of Gyro.

佐藤 秀次SATO SHUJI

CANTINA Elboraccho

カンティーナ エルボラーチョ

  • Hakata Station, Fukuoka
  • Dining bar,Dining bar / Mexican/Central Amercian / Fusion/International

岸川 達也Tatsuya Kishikawa

He wants to offer a space for everyone to enjoy a cheerful moment.

He was born in Fukuoka prefecture. After actively working as a staff at an izakaya (Japanese pub) for 10 years, he entered [CANTINA Elborracho]. It is a lively and enjoyable Mexican pub produced on the 10th floor of [KOOTEN] in JR HAKATA AMU PLAZA. It offers a space where everyone can cheerfully enjoy with friends, with glasses and bottles in their hands.

岸川 達也Tatsuya Kishikawa

L'ECAILLER OYSTER BAR

レカイエ オイスターバー

  • Hakata Station, Fukuoka
  • Oyster bar,Dining bar / General / Steak / Western Sosaku (creative)

長尾 聖Takashi Nagao

This rich-experienced chef prepares oysters into exquisite dishes

He was born in 1983 in Fukuoka Prefecture. After graduating from NAKAMURA CULINARY SCHOOL, he entered a hotel in Fukuoka Prefecture, then experienced various genres at a French restaurant, wine bar, and teppanyaki (Japanese BBQ) restaurant. After working as the master chef at [Hakata Station Oyster Bar AMU PLAZA HAKATA branch], he started actively working at the current [L'ECAILLER OYSTER BAR] preparing oysters into various exquisite dishes, backed by his various experiences as a chef.

長尾 聖Takashi Nagao

TERRACE

テラス

  • Kumamoto, Kumamoto
  • Dining bar,Dining bar / General / Yakiniku (grilled meat) / Brazilian/South American

高山 海丸Umimaru Takayama

He wholeheartedly offers surprising ingredients and dishes, which have been developed from the charms of Kumamoto.

He was born in 1985 in Nagano prefecture. He was initially involved in agriculture. One day, he cooked at a restaurant and found it was fun, and decided to be a chef. He has accumulated experiences as a chef at various genres of restaurants including an izakaya (Japanese pub). Then he entered a company which operates [TERRACE] where he is currently working as a chef. He was involved in opening new restaurants and working as the master chef at several affiliate branches. Currently, he is spreading the charms of Kumamoto through his surprising dishes with messages, using high-quality ingredients from Kumamoto.

高山 海丸Umimaru Takayama

DUKES

DUKES

  • Fukushima/Noda, Osaka
  • Dining bar,Dining bar / Teppanyaki (grilled foods) / General / Hawaiian

小林 正明KOBAYASHI MASAAKI

As a child, to help out his parents, who both worked, he would cook for himself.

He was born in 1973, in Mie Prefecture. Because his parents both worked for themselves, they were always busy, so he spent his youth cooking for himself. After graduating from the Osaka Abeno Tsuji Culinary School, he trained in a variety of genres, starting with Japanese cuisine. After working for 20 years, he retired from the wine and sake company, Mottox, in 2013. In November of the same year, he finally realized his life-long dream and opened up his own shop, Dukes. Along with buying wine wholesale from Mottox, he spends his busy days as the owner/chef of Dukes.

小林 正明KOBAYASHI MASAAKI

Pub&Cafe kanayama80's

Pub&Cafe kanayama80's

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Dining bar,Dining bar / Mexican/Central Amercian / Pasta / General

井下 真澄ISHITA MASUMI

Our chef enjoys being engaged with his cooking, and is delighted whenever you tell him "this is delicious"

Born in September 1985 in Gifu Prefecture. He started out cooking as a part-time job, and how great he felt when his customers told him they loved his food led him down the path to becoming a chef. After two and a half years of experience working at Western-style restaurant and two and a half at an Italian restaurant, he came to work for us. He works hard every day to make this a lively and happening place to make as many people happy as he can.

井下 真澄ISHITA MASUMI

Oyster & Spanish Italian Bar Spiral

オイスター&スパニッシュイタリアンバル スパイラル

  • Dogenzaka/Shinsen, Tokyo
  • Oyster bar,Dining bar / Italian / General / Seafood

池上 忠明IKEGAMI TADAAKI

Spanish Italian Fusion Cuisine

I thought it was important to learn a trade, so I decided to pursue cooking. As the chef at Spiral, I create Spanish Italian fusion cuisine, and cook dishes using oysters.

池上 忠明IKEGAMI TADAAKI

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