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1 - 10 of 24 chefs

Coffee & Bar Verona

Coffee&Bar Verona

  • Kokusai dori, Okinawa
  • Bar/Cocktails,Bars (pubs) / General / Cocktail / Awamori

平良 妃 Kisaki Taira

With her cheerful character, she produces one of "the most memorable local scenes."

She was born in Okinawa in 1992. As a student, she worked part time for a restaurant and she loved communicating with her customers.  After graduating from high school, she worked at a restaurant, bar, an apparel company, and as a telephone operator.  Since September of 2018, she has worked at "Coffee & Bar Verona" as a hostess, waitress and as part of cooking staff.  She goes to Italian cooking school on a regular basis and spares expense at bettering her skills, ensuring her customers are served the most delicious food around.  

平良 妃 Kisaki Taira

KYOTO TOWER SANDO BAR

KYOTO TOWER SANDO バル

  • Kyoto Station, Kyoto
  • Standing bar,Bars (pubs) / Local Sake

本川 無為Mui Honkawa

He wanted to work to please people.

He was born in 1991 in Wakkanai, Hokkaido. He spent his childhood in Mexico and graduated from Liceo Mexicano Japones. Then he entered Ryukoku University to learn Buddhism in the department of Shin Buddhism, Ryukoku University, and started to think strongly about having a job to please people. In 2014, he entered icon Corporation and accumulated experiences at Komakura Umeda Hankyu Higashi Dori branch and Gokigen-Ebisu Oumi Hachiman Station branch. In 2017, he started working as the master chef at [KYOTO TOWER SANDO BAR].

本川 無為Mui Honkawa

The Roots of all evil.

The Roots of all evil.

  • Kyoto Station, Kyoto
  • Standing bar,Bars (pubs) / Cocktail

セキネ トモイキTomoiki Sekine

Enjoy spirits and cocktails more casually with fun. 

He was born in 1985. At the age of around 20, he went to Italy dreaming of being a bartender and became fascinated with cocktails. That is why he decided to work at bars. After training at bars of various sizes in Tokyo and Yokohama, he opened [NokishitaEdibleGarden] in Kyoto in 2014, then [nokishita711] in 2015. While managing these bars, he is working actively to organize craft gin events and develop cocktail menus.

セキネ トモイキTomoiki Sekine

Bar Crib

Bar Crib

  • Asato/ Sakaemachi Market, Okinawa
  • Bar/Cocktails,Bars (pubs) / Beer / Cocktail / Sawa (cocktail of spirits and soda)

前田 真Chika Maeda

A real multi talent: she also made pastry for DJ Premier.

Chika Maeda was born in 1987 in Nagasaki Prefecture. While in college, she had many different food industry jobs, gathering experience at an izakaya (Japanese pubs), Chinese restaurants, Japanese sweet shops, as well as making food for hospital patients. After graduating from École Tsuji Osaka, part of the Tsuji Culinary Institute Group, she became a pâtissier. In 2012, she became head of the wedding reception pâtisserie where she was working, but was then scouted as a DJ, another longtime passion, and changed directions in her career. She worked as a DJ both domestically and abroad, but upon turning 30, she moved to Okinawa, opening Bar Crib in 2017 as the DJ and owner. This restaurant offers mainly home cooking for guests who come by after finishing work.

前田 真Chika Maeda

The Lounge

ザ・ラウンジ

  • Fukui Station, Fukui
  • Bar/Cocktails,Bars (pubs) / Cake / Wine / Cocktail

白崎 伸太郎Shintaro Shirasaki

He wants to make sweets that can make people happy.

He was born in 1985 in Fukui prefecture. He entered a vocational school to obtain a marketable skill, then entered [YOURS HOTEL FUKUI] to work as a patissier. Currently, he decorates plates with his colorful sweets, while making efforts everyday to satisfy the guests, always on the lookout for new information for the trend in sweets. This skillful chef has won the Award of the Governor of Fukui Prefecture 2 years in a row. 

白崎 伸太郎Shintaro Shirasaki

VEGEBAL KYUSHU

VEGEBAL KYUSHU

  • Hakata Station, Fukuoka
  • Bar/Cocktails,Bars (pubs) / General

大木 修一Shuichi Oki

He colorfully decorates dishes with Kyushu Vegetables, along with the recipe created from working experience at hotel.

He was born in 1981 in Fukuoka prefecture. He decided to be a chef and entered [RIHGA ROYAL HOTEL KOKURA] at the age of 20. He actively worked as a chef at [Coffee House Corbeille] for 3 years, [Teppanyaki Naniwa] for 3 years, and [French Dining & Sky Lounge RIHGA Top] for 2 years. Since 2017, he has been a chef at [VEGEBAL KYUSHU], colorfully decorating dishes with Kyushu Vegetables along with the recipes obtained through his experience at the hotel.

大木 修一Shuichi Oki

Salon Bar Thistle

Salon Bar Thistle

  • Hikone/Taga/Aisho, Shiga
  • Cigar bar,Bars (pubs) / General / Beer / Cocktail

宮下 純Jun Miyashita

The Chef's Recommendations

This bartender skillfully creates cocktails to suit the tastes of each and every customer

Born in Shiga prefecture in 1976, his mastery of bartending began with a part-time job. He then worked at Nagahama Royal Hotel and further honed his skills at Imperial Hotel Osaka. With this hotel experience under his belt, he opened Salon Bar Thistle in February 2005. He now works as the bar's owner-bartender, serving exquisite cocktails. After completing cigar training in the Philippines and Cuba (the home of cigars), he obtained a Cigar Manager qualification. He can even teach first-time smokers how to appreciate cigars.

宮下 純Jun Miyashita

Angel's Stairs

Angel's Stairs(エンジェルス ステアーズ)

  • Jiyugaoka, Tokyo
  • Wine bar,Bars (pubs) / Wine / French / Italian

小林 央征 Hisayuki Kobayashi

Rising local bartender now pursuing his way in Jiyugaoka, Tokyo.  

Born in January, 1987 in Mito, Ibaraki prefecture. He was 18 when he went to an established bar in Mito, while shortly expecting a career in carpentry, and decided to train himself in culinary career at the bar instead of becoming a carpenter. After participating in a competition for nationwide bartenders at 21, he moved to Tokyo to experience the life in the metropolis although his future seemed promising. He worked in corporation, engaged in investing and entertainment and other industries. As luck would have it, he became the business partner for Angel's Stairs in 2015. Expecting to receive a sommelier license in 2018. 

小林 央征 Hisayuki Kobayashi

BAR WATERSHED

BAR WATERSHED

  • Akasaka, Tokyo
  • Bar/Cocktails,Bars (pubs) / Cocktail / Wine / Brandy

角田 剛兵Gohei Tsunoda

An energetic ahead of the curve bartender with creative ideas

Born in 1980, this Kanagawa Prefecture native learned bartending basics at restaurant bars in Roppongi and Yokohama. He entered BAR RAGE in 2008 and studied under leading cocktail mixologist Tomoyuki Kitazoe. After serving as store manager of the Aoyama head bar, he finally opened his own bar, BAR WATERSHED, in February 2018. He earned a sommelier qualification from the Japan Sommelier Association and later became vice branch chief of the Roppongi branch of Nippon Bartenders Association.

角田 剛兵Gohei Tsunoda

Bible Club Osaka

Bible Club Osaka

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Bar/Cocktails,Bars (pubs) / Beer / Whisky / Brandy

吉田 敬之Takayuki Yoshida

The chief bar keeper makes use of his experience in N.Y. to create cocktails.

He was born in 1977 in Osaka prefecture. He started his career at a bar in a foreign owned hotel, then moved to Tokyo to work for a food & beverage company. He also managed a restaurant bar in N.Y., then returned to Japan. At the age of 32, he went independent to open [SERENDIPITY BAR] in Roppongi. 5 years later, he had to close the bar due to a land redevelopment. After working as the general director for the first project in Japan to renovate a designated cultural property in Nara into a hotel & restaurant bar, he encountered [Bible Club Osaka].

吉田 敬之Takayuki Yoshida

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