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101 - 110 of 1178 chefs

A&K Beer & Food Station

A&K ビア&フードステーション

  • Hakata Station, Fukuoka
  • Beer Gardens/Halls,Taverns / Steak / Beer / Craft Beer

磯野 孝司Koji Isono

He carefully selects the best cooking methods for each ingredient/dish. 

He was born in 1977 in Fukuoka city, Fukuoka prefecture. At the age of 19, he decided to enter the cooking field and trained at a renowned French restaurant. He worked exclusively at western cuisine restaurants including French until his 30s, then got interested in Japanese cuisine as well, and entered [Suganoya], a well-known horse meat restaurant in Kumamoto. After experiencing several restaurants operated by JR groups, he became the master chef at [A&K Beer & Food Station].

磯野 孝司Koji Isono

Anzuya P's SQUARE branch

杏屋P’sSQUARE店

  • Urasoe, Okinawa
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Okinawa Cuisine

譜久原 潤Jun Fukuhara

This skillful chef actively works in his home town, while respecting the conversations with the guests.

He was born in 1972 in Okinawa prefecture. He started his career as a chef in Fukuoka, Kyushu. After operating his own restaurant, he started working at [Anzuya P's SQUARE branch] when it opened in 2019. At the restaurant, he respects the conversations with the guests, wishing that the restaurant menus filled with performance become a good occasion to start communication with them.

譜久原 潤Jun Fukuhara

Momoyaki Bancho

もも焼き 伴鳥

  • Hakata Station, Fukuoka
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken

菊池 由朗Yoshiro Kikuchi

He offers savory high-quality chicken to many people.

He was born in 1980 in Fukuoka prefecture. After learning kaiseki (traditional Japanese cuisine) at restaurants/hotels in Kyoto, Nara, and Osaka prefectures, he participated in [World Skills International] as a Kyoto prefecture's representative in 2003. Currently he is actively working as a chef at a restaurant in Hakata City, offering savory high-quality chicken to many people.

菊池 由朗Yoshiro Kikuchi

Uraniwa

ダイニング&泡盛Bar うら庭

  • Onna-son, Okinawa
  • Izakaya (Japanese tavern),Taverns / General / Okinawa Cuisine / Awamori

親川 乗幸Noriyuki Oyakawa

Welcomes customers with a variety of dishes, created with skills developed through years of experience

Born in 1981 in Okinawa, Oyakawa was influenced by his mother who liked to cook. He developed an interest in cooking by helping his mother in the kitchen, leading to a career as a chef. He gained eight years of experience as the head of Japanese cuisine at Hotel Moon Beach, a resort hotel in Okinawa. After participating in the opening of izakaya (Japanese pub) and a hotel, he joined Uraniwa in 2011, becoming its head chef in 2015. He continues to acquire new skills today, such as in grilled meat dishes.

親川 乗幸Noriyuki Oyakawa

Cafe Tosca

カフェトスカ

  • Minatomirai, Kanagawa
  • General,Western / General / Pasta / Pizza

小川 勝哉OGAWA KATSUYA

A chef who seeks out genuinely delicious food, following the concept of "the pursuit of true flavor"

After graduating from high school, he studied cooking working at a nearby French restaurant, until graduating from the Moranbong Culinary Training School, and going to France at the age of 21. While taking courses at Le Cordon Bleu there, he studied the simple perfection of the local cuisine before returning to Japan. After that, he worked at the Prince Hotel before taking part in planning the opening of the Yokohama Bay Hotel Tokyu. These days, he seeks out the origin of delicious flavor, taking advantage of nature's bounty, to bring out the inherent flavors of his ingredients and fashion a simple cooking method to create cuisine that defies categorization by country or genre.

小川 勝哉OGAWA KATSUYA

Asakusa Kitchen Omiya Nagoya Buidling Branch

浅草 キッチン大宮 大名古屋ビルヂング店

  • Nagoya Station, Aichi
  • General,Western / General

林 優菜Yuna Hayashi

This workplace was realized through love for cooking.

Mr. Hayashi who loves to cook and to eat.With a friend's invitation, he became one of the opening staff at the Nagoya Building Store (Kitchen Omiya). He emphasizes the need to always have a smile, confirm small details and pay delicate attention to customers. [We strive to give our customers the best service and food so that they can come to the restaurant with a good feeling and leave feeling satisfied].

林 優菜Yuna Hayashi

Restaurant Oasis

レストランオアシス

  • Takasaki, Gunma
  • General,Western / General / Hamburger Steak / Steak

鈴木 マリアMaria Suzuki

Food cooked with love makes people happy. Ms. Suzuki became a chef while keeping her father's guidance close to heart.

Ms. Suzuki was born in 1963 in Manila. Her family operated a restaurant and she always looked up to her father who made delicious food. Learning from him, she began cooking at a young age. His guidance that [food filled with love can make people smile and happy] stayed in her heart as she gained experience while working as a chef in various restaurants in Manila. After coming to Japan at the age of 20, she became interested in the flavors of her mother's Japanese cooking and mastered Japanese cuisine, starting with home-style cooking. Fond of Japanese garlic, she loves developing recipes that feature garlic as a secret ingredient.

鈴木 マリアMaria Suzuki

XEX WEST

XEX WEST

  • Nishi-Umeda, Osaka
  • Italian,Italian/French / Sushi / Italian / Neapolitan Pizza

姜 昌熙KAN CHANHI

Seeing the back of his father who had loved cooking made him decide to be a cook

I was born 1981 in Wakayama. My father liked to cook and that became my inspiration to follow the path of cooking. I graduated from Osaka Abeno Tsuji Culinery School when I was 23years old, and worked at "Xex West" for 4 and a half years. After that, I worked as chef in "The Kitchen Salvatore Cuomo Nagoya" for 3 years before returning to "Xex West" with greatly widened knowledge and skills.

姜 昌熙KAN CHANHI

Nihonshu Bar Komeya Inazuma

日本酒バル・米屋 イナズマ

  • Sannomiya, Hyogo
  • French,Italian/French / Kaisen Nabe (seafood hot pot) / French / Sake

名倉 幸治Koji Nakura

Specializes in charcuterie cuisine. This head chef is Inazuma’s bread and butter

Born in 1978, a native of Hyogo Prefecture. Koji Nakura began training in the restaurant industry, starting with Italian restaurants in Osaka, when he was a university student. After graduating from culinary school, he buckled down and placed himself on his current path. He refined his skills at Italian and French restaurants in the vicinity of his hometown, Kobe, and Osaka. At Nihonshu Bar Komeya Inazuma, which opened in 2014, he has been fully committed to the shop as the head chef since the launch stage, beginning with the concept for the restaurant. He spares no troubles whatsoever and specializes in charcuterie style cooking.

名倉 幸治Koji Nakura

Don Mangione di Napoli

Don Mangione di Napoli

  • Chikusa/Imaike/Ikeshita, Aichi
  • Italian,Italian/French / Italian / Pasta / Neapolitan Pizza

末永 隼人SUENAGA HAYATO

A chef who makes Italian food with charm by preparing his ingredients with simplicity.

Born in 1982 and native to Aichi Prefecture, he was influenced by the attractive way in which Italian food and its ingredients could be prepared using simple cooking techniques, which got him thinking, "I would love to make Italian food as a chef." With an abundance of experience training at an Italian restaurant, he had acquired the necessary techniques to join Il Pomodrino Nagoya in January of 2012. He entertains guests with a stone hearth pizza oven made with stone from Italy's volcanic Mount Vesuvius, which can bake a Neapolitan pizza in no time and bring out the delicious flavor of Neapolitan-style Italian ingredients.

末永 隼人SUENAGA HAYATO

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