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1 - 10 of 14 chefs

Secrets By Seashore

浜辺のかくれんぼ Secrets by Seashore

  • Kaihin-Makuhari, Chiba
  • General,Sosaku (creative) / Japanese Sosaku (creative) / Curry / Coffee

T・ヨッコT. Yokko

There are reasons why you are as healthy as you are.

This is the idea that the food that is put into their body will have the greatest effect on the lifestyle of a person over a long period of time--from when they are a baby until when they reach adulthood. An environment where cooking is close to her has been with her for as long as she can remember. And thankfully, she says, she was very healthy. Her unchanging desire is to pass on things that she has received.

T・ヨッコT. Yokko

GRIDDLE FORCE Itsuraku

GRIDDLE FORCE 逸楽

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • General,Sosaku (creative) / Teppanyaki (grilled foods) / Wine / Western Sosaku (creative)

吉田 真也Shinya Yoshida

The Chef's Recommendations

Through experience in a variety of restaurants, he has honed his culinary and arrangement skills

He was born in Shiga Prefecture in 1979. As he had always loved eating, he started working part-time at a restaurant when he was student. There, he experienced the joy of cooking and decided to seriously aim for a professional culinary career. After graduation, he started working at the same restaurant. Following that, he honed his culinary skills at a variety of restaurants, hotels, and izakayas (Japanese-style bar). He says that his experience of that period comes in useful for things like cooking techniques and arrangement. Under the motto, [A restaurant that brings smiles to customers' faces.] he works tirelessly on menu development.

吉田 真也Shinya Yoshida

Sosaku Waraku Tsurugi

創咲和楽 つるぎ

  • Takarazuka, Hyogo
  • General,Sosaku (creative) / Sashimi (raw fish)/Seafood / General / Sake

小田 剣ODA KEN

We use specially selected ingredients in our creative cooking.

Born on December 20th, 1974, in Takarazuka City, Hyogo Prefecture. After gaining experience working in a variety of types of restaurants such as sushi restaurants, traditional Kappo and Ryotei Japanese restaurants, and izakayas, in June 2013, he opened Sosaku Waraku Tsurugi.

小田 剣ODA KEN

Kochu no Tenchi

壺中の天地

  • Oita, Oita
  • General,Sosaku (creative) / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative) / Western Sosaku (creative)

甲斐Kai

Using the high expectations and hopes of those around him as a source of motivation, he forges his own path

He was born in Oita Prefecture in 1970. His parents ran a “fugu (blowfish) restaurant and Japanese restaurant” and he grew up in a family of dyed-in-the-wool chefs. As he was raised in constant contact with the culinary world and delicious food from early on, he was naturally aware of the fact that he too would become a chef. After graduating from university, he studied mainly fugu and Japanese dishes, then, in his 30s, sought to make a further leap in his development and gave Western cuisine a try. His insatiably curious mind, which did not stop at Japanese cuisine, continues to create new and spirited dishes.

甲斐Kai

Kakiya

牡蠣屋

  • Miyajima, Hiroshima
  • General,Sosaku (creative) / General / Japanese Sosaku (creative) / Oyster

林 祐司HAYASHI YUJI

The Chef's Recommendations

I proceeded to this path wishing to experience the family business, Oysterbar.

He was born on April 14th, 1958, in Miyajima, Hiroshima. His parents ran an oyster bar, and since childhood he has been familiar with the world of food. Gradually he began to wish to be a cook and started to train in the culinary arts. For a long time he worked as an oyster chef, and now he runs "Kakiya". Every day, he grills oysters in the restaurant and his skillful manipulation gathers favorable responses not only from local regular customers, but also from tourists who come from far away.

林 祐司HAYASHI YUJI

Sosaku Kushiage Tsuda

創作串揚げ つだ

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • General,Sosaku (creative) / Kushiage (deep-fried skewered food) / Japanese Sosaku (creative) / Wine

津田 猛TSUDATAKESHI

Bringing a new style of making kushiage

After studying French cuisine for 5 years, he took an interest in kushiage (deep fried food on skewers), and studied for 10 years at the Michelin one star restaurant Rokkakutei, in Osaka and Tokyo. In order to bring delicious kushiage to Aichi Prefecture as well, he opened this restaurant on March 4th, 2013.

津田 猛TSUDATAKESHI

Gotemba Restaurant Kuishinbogomi

御殿場レストラン くいしんぼ五味

  • Gotenba/Susono, Shizuoka
  • General,Sosaku (creative) / General / French / Italian

五味 正博Masahiro Gomi

The influence of his father, who worked in the food industry, led him to become a chef

He was born in Tokyo on October 25th, 1956. When he was a child, his bread factory manager father told him, "You never miss a meal if you work in a job related to food." This prompted him to take an interest in food-related jobs. He decided to try and become a chef because he liked eating and cooking. He built up experience by working at restaurants and hotels in Odawara, Hakone, and Kariya. He set up Gotemba Restaurant Kuishinbogomi in 1996, where he displays his talents as chef-owner.

五味 正博Masahiro Gomi

Gallery Cafe Ikarugagakusya

ギャラリーカフェ鵤楽舎(いかるががくしゃ)

  • Oji/Koryo/Kashiba, Nara
  • General,Sosaku (creative) / Japanese Yakuzen (medicinal cooking) / Others / Coffee

マダム首藤Madame  Syuto

Continuously researching sweets with the aim of creating ones which represent the season and are good for anyone.

Her love for homemade sweets stems from early childhood, as her mother was a fantastic cook. While helping her, she became fascinated by food and nature. Following marriage and childbirth, these sweets are created with an awareness of the child's health, with a focus on real food ingredients and no additives. This vision remains in the eyes of the owner of the Gallery Cafe Kurukasha when it comes to the production of sweets. The goal is always to create sweets that suit the mind and the body of the consumers, from children to senior citizens. 

マダム首藤Madame  Syuto

Pengin Shokudo

辺銀食堂

  • Miyako Island/Ishigaki Island, Okinawa
  • General,Sosaku (creative) / Okinawa cuisine / Chinese Sosaku (creative) / Fusion/International

辺銀 暁峰Gyoho Pengin

He used to cook for his family. Now he cooks to see the smile of many guests.

He was born in 1963 in Xian, China. He used to cook for his family since he was very young, as his parents were busy. He once actively worked as movie still photographer, but he decided to enter the cooking field to make many people happy with his tasty cuisine. He came to Japan when he got married to his wife, Airi. After training at a ramen noodle shop, he moved to Ishigaki-Jima Island in 1999. The next year, he opened [Pengin Shokudo] to spread the deep savory taste of [Ishigaki-jima Chili Oil], which has attracted many people. 

辺銀 暁峰Gyoho Pengin

Ricos KITCHEN

Ricos KITCHEN(リコス・キッチン)

  • Ebisu, Tokyo
  • General,Sosaku (creative) / Japanese Sosaku (creative) / French / Italian

夏目 治樹NATSUME HARUKI

He draws out the deliciousness of his ingredients using culinary techniques from Italian to French, and sometimes even Japanese

Born in 1970, in Tokyo. When he was in elementary school his parents took him to a yakiniku (grilled meat) restaurant, where he was so moved by the stylish and delicious world of cuisine that he aspired to become a chef himself. After graduating from culinary school he went to work for the Hilton Hotel. He worked in a variety of kitchens for four years, then went to work for restaurants specializing in Italian cuisine. Then he became a chef at Tim's NY in Ebisu. He met our owner around then, and in 2000 in opened Ricos Kitchen with him, where he works still.

夏目 治樹NATSUME HARUKI

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