Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

1 - 20 of 1735 chefs

Kuroge Wagyu Senmonten Nikuya Fumitsuki

黒毛和牛専門店 肉屋 文月

  • Kokusai dori, Okinawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Okinawa Cuisine

佐久本 友幸Tomoyuki Sakumoto

Mr. Sakumoto is creating a restaurant where customers can enjoy high-quality ingredients at a reasonable price and in an at-home atmosphere.

He was born in Okinawa in 1979. He started studying at 19, mainly at Japanese restaurants in Okinawa Prefecture, before opening Nikuya Fumitsuki. He now works as the owner. The restaurant uses high-quality ingredients, yet the prices are reasonable, and the staff's hospitality is friendly. He is dedicated to creating a homey atmosphere where guests can enjoy their meals without feeling self-conscious.

佐久本 友幸Tomoyuki Sakumoto

Yakiniku/Maki-ryori Karasuma Rock

焼肉・薪料理カラスマロック

  • Shichijo/Tambaguchi, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Yakiniku (grilled meat) / Shio Ramen (salt-flavored ramen)

齋藤 勇介Yusuke Saito

Mr. Saito has worked as a chef in Japan and abroad. A chef with a genre-less culinary repertoire.

He was born in 1978 in Kyoto. He started his career in the food and beverage industry at 17 through a part-time job. Experienced in Teppanyaki, Italian, Japanese, Ramen, and Izakaya restaurants, mainly in Kyoto city. He also worked as a chef in Germany for 4 years. While in Germany, he worked at a Teppanyaki restaurant and a Japanese restaurant. Mr. Saito is currently working at Karasuma Rock. He suggests a variety of menus based on his experience working in many different restaurants, regardless of genre.

齋藤 勇介Yusuke Saito

Nikutei Yuhi

肉亭 結

  • Shijokawaramachi/Teramachi, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Kaiseki (tea-ceremony dishes)

桜井 敬士Keiji Sakurai

Mr. Sakurai connects ingredients selected from all over Japan and expresses them in his cuisine.

He was born on March 10, 1973 in Shiga. The reason he chose to become a chef was because of his strong will to test how much he could do in one path. He studied mainly Kyoto cuisine at Hotel Okura Kyoto's Irifune. He is currently the head chef of Nikutei Yuhi. By continuing to grow in the culinary world and challenging his limits, he continues to hone his true skills and passions.

桜井 敬士Keiji Sakurai

Shikiryori Kitagaichi

四季料理きたがいち

  • Ningyocho/Kodenmacho, Tokyo
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake

料理長・生沼The head chef, Mr. Oinuma

After studying as a Japanese chef, Mr. Oinuma provides "delicious excitement" to guests.

He was born in 1985. Started his career as a chef at the age of 20. At first, he honed his skills while being influenced by his seniors as a chef. After that, he was active in restaurants in Tokyo, mainly Japanese food. Currently, he is a chef at Kitagaichi. With the theme of "delicious excitement," he provides guests with a dining experience that impresses them the moment they eat it.

料理長・生沼The head chef, Mr. Oinuma

Steak House Kanai Odawara-ekimae Branch

ステーキハウス金井小田原駅前店

  • Odawara/Minamiashigara, Kanagawa
  • Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)

金井百香Momoko Kanai

Ms. Kanai came across delicious local beef.

She trained and experienced in service and cooking for eight years at Steak House Kanai Omuro-Kogen branch in Ito, Shizuoka. Having studied teppanyaki and Western cuisine, she is currently working at Steak House Kanai Odawara Ekimae branch.

金井百香Momoko Kanai

Sushi Fujiro

鮨 不二楼

  • Kayabacho, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

古川 和希Kazuki Furukawa

Mr. Furukawa presents the one and only “New Edomae Sushi,” resulting from studies in Fukuoka and Tokyo.

He was born in 1983 in Fukuoka and is the head chef at Sushi Fujiro. In his late teens, he ate at the famous Fukuoka restaurant Yamanaka, and was truly impressed. He studied at a culinary school with a vision of working at Yamanaka and started working there after graduation. He trained hard studying Hakatamae Sushi. After moving to Tokyo and gaining experience at Edomae Sushi restaurants in Ginza and Roppongi, he connected with Mr. Muneshige Takatori, the general manager of Fujiro, and participated in the launch of the current restaurant. He has been in his current position since its founding in 2017.  He charms guests from Japan and overseas with his unique sushi that has a fusion of freshness and aging, Eastern and Western styles.

古川 和希Kazuki Furukawa

Yakiniku GUTS Hanare

焼肉GUTS 離れ

  • Tanimachi/Tanimachi-yonchome, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

?? 辰也Tatsuya Hamasaki

Through the connections with others, Mr. Hamasaki grew as a person.

He was born in 1989 in Osaka in 1989. While in high school, he started working part-time at a local izakaya (Japanese-style pub) and went on to become a chef. Based on the foundation he developed there, he moved on to Italian cuisine and mastered the techniques of different cuisines. After that, he moved to a yakiniku restaurant in Umeda to gain more experience before joining Yakiniku GUTS Hanare.

?? 辰也Tatsuya Hamasaki

Miyagawacho Tensho

宮川町天匠

  • Gion, Kyoto
  • Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal)

長谷川 隆次Ryuji Hasegawa

Mr. Hasegawa is an experienced chef who kept the taste of a long-established Japanese-style inn.

He was born in 1976 in Hokkaido. A part-time job in high school led him to become a chef. He has been working at a Japanese restaurant since his early days and has honed his skills, mainly in Japanese cuisine. He has been working in Kyoto since the age of 22. He spent 20 years as a chef at Tempura Yoshikawa in Tominokoji, Kyoto, and was the head chef for 18 years, maintaining the restaurant's taste. After that, he became independent and opened Miyagawacho Tensho. 

長谷川 隆次Ryuji Hasegawa

Ganso Kushi-shabu Matsutake Shinsaibashi Branch

元祖串しゃぶ まつたけ 心斎橋店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)

谷川 貴一Takakazu Tanigawa

Mr. Tanigawa learned the joys and rewards of the restaurant business from practical experience.

He was born in 1986 in Osaka. Having originally started his career in a different industry than food and beverage, Mr. Tanigawa began his career as a chef in his mid-30s. Although he had no experience initially, he found enjoyment and satisfaction through working in restaurants and honed his skills. He is currently working as a chef at Matsutake Shinsaibashi Branch.

谷川 貴一Takakazu Tanigawa

Wine Lounge & Restaurant Cepages

Wine Lounge & Restaurant Cepages

  • Nagoya Station, Aichi
  • French,Italian/French / French / Wine / Whisky

HAKATAYA

HAKATA屋

  • Kumamoto, Kumamoto
  • Japanese,Japanese / General / Kushiyaki (grilled skewers) / Japanese Sosaku (creative cuisine)

白根 龍獎Ryusuke Shirane

Serves menus to match Kumamoto's local sake, shochu, and a variety of other drinks.

Mr. Shirane was born in 1994 in Kumamoto. Based on Japanese cuisine, he also experienced Western cuisine. With experience in various culinary genres, he has expanded his repertoire while honing his skills as a chef. Currently working at HAKATAYA. He offers a wide variety of menu items to match the unique drinks, including Kumamoto's local sake, shochu selected by the shochu sommelier, and Kikuka wine.

白根 龍獎Ryusuke Shirane

Sushi Takaya

鮨たかや

  • Ginza, Tokyo
  • Sushi,Japanese / Sushi / Wine / Sake

高橋 貴之Takayuki Takahashi

Mr. Takahashi attracts guests with his seasonal dishes and delicious nigiri, which are made with Edomae techniques and flexible ideas.

He was born in 1974 in Akita, and he is the owner of Sushi Takaya. Growing up with parents who ran a restaurant, he pursued a career in food. He began his training in the Western food department of a hotel in his hometown. Then, he honed his skills at a Japanese restaurant, acquiring both Japanese and Western cooking techniques. At 30, he moved to Tokyo and studied at a sushi restaurant in Tsukiji, where the Central Wholesale Market was located, and mastered the traditions and techniques of Edomae.  After gaining experience at a sushi restaurant in Ginza, he opened his current restaurant in 2017 and became independent. With the combined power of cuisine, space, and hospitality, he welcomes guests from both Japan and overseas.

高橋 貴之Takayuki Takahashi

Kita

  • Kannai/Bashamichi, Kanagawa
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

小林 和博Kazuhiro Kobayashi

Mr. Kobayashi is a dedicated sushi chef who attracts guests with his delicious nigiri and sides prepared with Edo-mae techniques and the spirit of Shuhari (three stages of mastery).

He was born in 1970 in Nagano. The owner of Kita. After training at a Kappo restaurant in Osaka, he moved to Kanagawa and honed his skills at several sushi restaurants in Yokohama. In 2005, he founded his current restaurant in his mid-30s and became independent. Since then, he has served high-quality sushi courses in the city of the sea and captured the hearts of both local guests and travelers. While respecting the tradition of Edo-mae, he also offers nigiri and side dishes with his own arrangements, showing off new deliciousness and enjoyment of food. The warm and stylish hospitality that reflects his sincere personality also attracts a reputation.

小林 和博Kazuhiro Kobayashi

Shikitei Hanamura 

四季亭はな村

  • Beppu, Oita
  • Kaiseki (course menu),Japanese

池田 千明Chiaki Ikeda

A chef who makes smiles with food and performs everything from cooking with Oita's seasonal ingredients to customer service.

Ms. Ikeda is a native of Oita. After learning the basics of cooking at a culinary institute in Osaka, she polished her skills in Japanese cooking in Yufuin, Oita. It was a time when there were few women in the world of Japanese food, but she devoted herself to training more than others and worked hard, showing up at the kitchen earlier than anyone else. Because she wants customers to relax, she doesn't just show her skills in the kitchen. She is also personally involved in management and customer service, and her motto is to see customer reactions herself. Utilizing her delicate sensitivity that she refined through flower arranging, she serves rich food that has both color and flavor. 

池田 千明Chiaki Ikeda

Somenya Ito Kabukicho Main Branch

素麺屋 糸 歌舞伎町本店

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

荒木 佳男Yoshio Araki

With abundant experience and passion, Mr. Araki is fully committed to the study of cooking.

He was born in 1972 in Saitama. Since childhood, he developed a love for both eating and cooking while being exposed to his mother's delicious dishes. During his university years, he spent four years in an izakaya (Japanese-style bar) kitchen. After graduation, he joined an udon specialty restaurant, where he worked for 23 years as a manager and supervisor. In 2020, he moved to an izakaya to study fish and Japanese sake. Later, he joined Ito and played a key role in launching their fish dishes. The following year, he took charge of fish dishes and Japanese sake, contributing to planning new menus and course offerings.

荒木 佳男Yoshio Araki

Sakanaya Soma Yanagawa Branch

さかな家そう馬 柳川店

  • Yanagawa/Omuta/Chikugo, Fukuoka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Wine

BAR SMOKED Kotobuki Ibushi Kobo

バルスモーク寿燻工房

  • Asakusa, Tokyo
  • Japanese,Japanese / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine

蒲池 修Osamu Kamachi

Mr. Kamachi has honed his skills at famous restaurants in various regions and delivers original smoked dishes.

He was born in 1968 in Fukuoka. Started his career as a chef in Fukuoka and moved to France at 25. He has trained at renowned restaurants, including a three-star Michelin restaurant and a Japanese restaurant in New York City, USA. After returning to Japan, he worked as a saucier at Kawasaki Nikko Hotel and as a chef at restaurants in Ginza and Tsukishima. In 2019, he opened his own restaurant, BAR SMOKED Kotobuki Ibushi Kobo and continues to make Japanese-style dishes using French skills and fresh ingredients.

蒲池 修Osamu Kamachi

HILLS CLUB

HILLS CLUB

  • Marunouchi, Aichi
  • Creative,Sosaku (creative) / General / Yakiniku (grilled meat) / Steak

武田 茂雄Shigeo Takeda

Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."

Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.

武田 茂雄Shigeo Takeda

Miyazaki Ozaki Beef Washoku Teppanyaki Gin Umeda Hilton Plaza West

宮崎尾崎牛 和食 鉄板焼き 吟 梅田ヒルトンプラザウエスト

  • Nishi-Umeda, Osaka
  • Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

樋口 芳也Yoshiya Higuchi

Mr. Higuchi finds true pleasure and purpose in working as a chef.

He was born in 1981 in Ehime. From childhood, he was good with his hands and liked to make things, so cooking was one of the pleasures he enjoyed serving his family. After graduating from Tsuji Gakuen Cooking & Confectionery College, he became interested in Italian food and began working at restaurants in Osaka. Later, he moved to his current company, which operates a wide range of restaurants. He started out at the meat restaurant Gin and transferred to the Teppanyaki Gin Umeda Hilton Plaza West when it was opened.

樋口 芳也Yoshiya Higuchi

Teppanyaki Fujita

鉄板焼 ふじた

  • Nishi-Shinjuku, Tokyo
  • Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Kaiseki (traditional multi-course meal)

山田 光孝Mitsutaka Yamada

Mr. Yamada hopes guests enjoy the seasonally changing cuisine and scenery.

He joined Shinjuku Washington Hotel in 2005 and worked at the main building. After gaining experience at Manhattan Table- Grill & Dining, he started learning teppanyaki techniques and customer service at Teppanyaki Fujita in 2019. He has been the chef since 2021. With the illuminated courtyard in the background, he grills seasonal ingredients and carefully selected meats.

山田 光孝Mitsutaka Yamada

1 2 3 4 5 6 7 8 9 10 11 Next >>
With SAVOR JAPAN, you can easily find the information of the chefs by area or cuisine.