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1 - 10 of 50 chefs

UNIHOLIC

UNIHOLIC

  • Roppongi, Tokyo
  • General,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
  • General,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

Dining Bar RIHGA Top

ダイニングバー リーガトップ

  • Kamiyacho/Motomachi, Hiroshima
  • General,Dining bar / French

徳久 進Susumu Tokuhisa

The spirited chef of modern French cuisine is fascinated with aroma. 

He was born in 1971 in Shimane prefecture. He was working in the field of Japanese cuisine, however moved into the field of French cuisine as he was fascinated with western cuisine. After training in Switzerland, he worked at a French restaurant in Hiroshima, then entered Rihga Royal Hotel Hiroshima in 1999. After working as a sous chef at [Restaurant Beaurivage] and [Restaurant Chambord], he became a chef in May 2010. He is good at creating modern French cuisine with a savory taste and nice aroma, using more than 10 different kinds of herbs.

徳久 進Susumu Tokuhisa

Kumey's

Kumey’s

  • Shimokitazawa, Tokyo
  • General,Dining bar / General / Herb tea / Wine

粂井 真Makoto Kumei

The Chef's Recommendations

He opened a restaurant to spread healthy meals sticking to ingredients that are good for your body.

He was born in 1975 in Hokkaido. He once worked for the Ministry of Agriculture, Forestry, and Fisheries, in the department that promotes organic food. While working there, his thought of opening his restaurant to spread healthy meals got stronger, and therefore he quit the Ministry of Agriculture, Forestry and Fisheries, and started working for a private company and obtained a qualification as a wine expert certified by the Japan Sommelier Association. Also, he worked at a restaurant as he planned to open his restaurant. In the spring of 2018, he opened [Kumey's] and became its owner. 

粂井 真Makoto Kumei

Uru

  • Nijo Castle, Kyoto
  • General,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

Dining & Bar KITSUNE

dining&barKITSUNE

  • Shibuya South Exit, Tokyo
  • General,Dining bar / Western Sosaku (creative) / French / Sake

小林 傑KOBAYASHI SUGURU

He strives to build a unique menu that matches the restaurant's atmosphere

He was born in Nagano prefecture in 1979, and it was a part-time kitchen job that gave him the motivation to go to Tokyo and start cooking professionally. After training at hotel kitchens and French restaurants, he gathered experience at various restaurants, such as a small bistro and a 145-seater restaurant in Daikanyama, where he worked as the head chef. In 2012, he became the head chef of Dining & Bar KITSUNE, where he handles the creation of new menu items, including dishes like "Sushine," a cross between sushi and a terrine. He says, "I want to continue offering dishes that taste great, but still manage to surprise customers."

小林 傑KOBAYASHI SUGURU

Gyro

Gyro

  • Izumo, Shimane
  • General,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
  • General,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

Jiyugaoka Burger Aoyama branch

自由が丘バーガー青山店

  • Gaienmae/Aoyama-Itchome, Tokyo
  • General,Dining bar / Cake / Hamburger / Wine

三矢 純子Junko Mitsuya

The Chef's Recommendations

She offers exquisite hamburgers bringing out the original tastes of the ingredients, which will change your image towards hamburgers.

She was born in Kyoto. After working as a chef at [LES CELEBRITES] in Hotel Nikko Osaka and a seafood bistro & bar, she encountered [Jiyugaoka Burger]. Their hamburgers bringing out the original tastes of the ingredients had a strong impact on her, as she had a typical image of hamburgers as unhealthy junk food. Based on her experience of cooking teppanyaki (grilled on an iron griddle) cuisine at the hotel, she is currently actively developing menus. 

三矢 純子Junko Mitsuya

TERRACE

テラス

  • Kumamoto, Kumamoto
  • General,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

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