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1 - 10 of 32 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

Bee.G. Bar

ビージーバー

  • Akihabara, Tokyo
  • Bar/Cocktails,Bars (pubs)

水口 一義 Kazuyoshi Mizuguchi

Free ideas backed by splendid French techniques.

He was born on April 18, 1963 in Toyama prefecture. After graduating from Musashino Cooking College, he entered the field of French cuisine. He accumulated experiences at a renowned hotel, then became a chef in 1995 at the age of 31. In the same year, he won the grand prix at French cuisine competition held by Sopexa France. Since then his new ideas have raised food to the art to be enjoyed with the five senses. [Sushi Burrito] has also been developed through his innovative ideas. His exquisite dishes created through his free ideas will keep attracting attentions.

水口 一義 Kazuyoshi Mizuguchi

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

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

RB BAR2

RB BAR2

  • Ginza, Tokyo
  • Bar/Cocktails,Bars (pubs) / General / Cocktail / Sake

和田 誠Makoto Wada

An active genreless chef who was trained extensively in French cuisine.

Mr. Wada was born in 1961 in Tokyo. His love of cooking motivated him to enter the restaurant industry and start training at a French restaurant when he was 18 years old. After that, he demonstrated his skills at restaurants of well established hotels such as [Takanawa Prince], [Park Hyatt Tokyo] and [Prince Hotel]. He also played active roles in non-cooking genre such as a wine adviser in wine bar. He became a head chef as soon as [RB BAR2] opened in October 2019.

和田 誠Makoto Wada

TRIP PORT

TRIP PORT

  • Harajuku/Meiji-Jingumae, Tokyo
  • Bar/Cocktails,Bars (pubs)

坂下大悟 Daigo Sakashita

Offers good service to see the smile of the guests. 

Mr. Daigo Sakashita was born on December 16, 1997 in Saitama prefecture. As he liked alcohol, he naturally started spreading the word to the people around him. He thought it would be nice if he could do such activity through a bar, and opened this bar. Currently he is working hard to offer good service to the guests, regardless their gender, age, or nationality, with a lineup with a wide variety from which the guests can select their drink to their preference or according to how they feel that day.

坂下大悟 Daigo Sakashita

champagne J.

champagne J.(シャンパーニュ ジェ。)

  • Omotesando/Aoyama, Tokyo
  • Wine bar,Bars (pubs) / Wine

遠藤 淳子Junko Endo

The Chef's Recommendations

Serves the beauty of champagne, based on the experience of years of visiting maisons

Ms. Endo, born in 1973 in Sendai, is the owner of [champagne J.]. After playing an active role in the architecture industry, she sought out a new field and established the present restaurant in 2018. She runs this champagne bar in Minami Aoyama with her experience of visiting maisons in the Champagne region on her holiday during the 10 years while she was a company employee. Her experiences in these trips includes discovering the flavors which you can only encounter at the local sites, and learning the thoughts and commitment of producers. She designed and managed the interior decor of the restaurant herself using her experiences. She is also working to promote apero; the custom of enjoying champagne before dinner in France.

遠藤 淳子Junko Endo

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

Bar Cantaloupe Island

Bar Cantaloupe Island

  • Higashi-Dori/Doyama, Osaka
  • Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky

鳥居 功司Koji Torii

The heart and soul of the bar who lights up the room with gentle character

Mr. Koji Torii was born in 1988 in Osaka prefecture. After accumulating experience at a membership bar in Kita-shinchi, he opened [Bar Cantaloupe Island] in August, 2019, with his classmates from his school days. Currently he works actively as the manager there. With his gentle and peaceful personality, he plays a role of the heart and soul at the bar to create a casual atmosphere, so that everyone can relax and enjoy drinking. His rich knowledge including alcohol is highly accepted by his wide range of guests from bar beginners to core liquor lovers.

鳥居 功司Koji Torii

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