Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

701 - 720 of 1843 chefs

Recette

Recette

  • Shin-Kobe/Kitano, Hyogo
  • French,Italian/French / French / Wine

依田 英敏Hidetoshi Yoda

The Chef's Recommendations

Even the unique career, that he was a chef at an old-established eel restaurant, has become his strength.

He was born in 1960 in Osaka. He has a unique carrier as a French chef, as after graduating from a university, he first worked at an old-established eel restaurant with a 90-year history run by his parents, then entered the field of French cuisine. He had training under a French chef at [Le Pond Chel], and succeeded traditional French techniques where the ingredients are carefully and slowly cooked. After that training, he opened [Restaurant re.ci.pi] in 1992, then [Recette] in 2000.

依田 英敏Hidetoshi Yoda

Shutei Hokura

酒亭穂椋

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

村田 京介Kyosuke Murata

The Chef's Recommendations

Mr. Murata offers dishes that preserve tradition while incorporating seasonal ingredients to cater to contemporary tastes.

He was born in 1982 in Tokyo. During his student years, he worked part-time at Tempura Yamanoue, where he discovered the allure of Japanese cuisine and sake. This experience inspired him to enroll in a culinary school, motivated by his determination. After graduating, he honed his skills and knowledge at a kaiseki restaurant in Tokyo. He then worked for many years at Kanda Shinpachi, building a career as a chef. In 2015, he opened Shutei Hokura in Shimbashi.

村田 京介Kyosuke Murata

AVOCADO HOUSE NAMBA

AVOCADO HOUSE NAMBA

  • Namba, Osaka
  • Mexican/Central American,Global/International / Middle Eastern/Arab / Mexican/Central American / International/Fusion

Nidaime Sushi Katsurada Ebisu & Daikanyama Branch

二代目 鮓 桂田 恵比寿・代官山店

  • Daikanyama, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

光野 智昭 Tomoaki Mitsuno

Mr. Mitsuno takes over the skills and will of his predecessor as a professional sushi chef.

He was born in 1976 in Fukuoka. He longs for a job as an artisan who creates something on his own. Because of his love of fish dishes, he decided to become a chef. After gaining experience as a Japanese chef, he was involved in launching "Sushi Katsurada" with the previous owner, Mr. Katsurada, when he was 30 years old. Having worked there for 10 years, he moved to the kappo counter restaurant of a members-only hotel and gained experience as head chef. Upon Mr. Katsurada's retirement, he renamed the restaurant "Nidaime Sushi Katsurada" and took over the post.

光野 智昭 Tomoaki Mitsuno

Restaurant Virbius

レストラン ウィルビウス

  • Mitaka, Tokyo
  • French,Italian/French / French

赤松 如記Yukinori Akamatsu

Culinary career built up by experiences supported by lucky encounters at various prestigious restaurants

Born in 1973 in Shizuoka Prefecture. After graduating from a senior high school, he entered a company, but changed his career to pursue his childhood dream to be a chef. He started working at a western restaurant, where he was fascinated with French cuisine. When he was 22, he went to France and spent 5 years and a half to build up his experience at various places such as a three stars restaurant [Georges Blanc] in Paris, [Hostellerie Due Vieux Moulin] in Bourgogne, and [Saint James] in Bordeaux. After returning to Japan, he entered a famous French restaurat "Kitajimatei". 3 years later, he became independent and opened a small bistro in downtown. In 2012, he opened [Virbius].

赤松 如記Yukinori Akamatsu

Sakana Ryori Shibuya Yoshinari Honten Marunouchi Branch

魚料理 渋谷 吉成本店 丸の内店

  • Marunouchi, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

中村 吉成Yoshinari Nakamura

Mr. Nakamura presents the charm of Japanese cuisine with authentic sushi and Japanese courses created by his extensive experience.

He was born in 1973 in Tokyo. His culinary career started in Hokkaido at the age of 20, where he honed his skills in French and Western cuisine in addition to Sushi and Japanese cuisine. He returned to Tokyo in his mid-twenties and worked as a head chef at an izakaya (Japanese-style pub) before establishing his restaurant, "Yoshinari Honten," in Shibuya at 27. Offering seafood dishes that make the most of his culinary skills and imagination, trained in various genres, he has developed the restaurant into a popular one. In 2019, he opened a sister restaurant in Marunouchi. At the gateway to Tokyo, it serves exquisite fish dishes and sushi courses with a new twist, winning the hearts of guests from Japan and abroad.

中村 吉成Yoshinari Nakamura

Fukusho

ふく匠

  • Shimbashi/Shiodome, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Fugu (blowfish) / Nabe (hot pot)

村田Murata

Offers "a little bit better" at an affordable price, providing luxury for adults.

Ms. Murata is the Fukusho sub-leader, heading up the service staff. Fukusho offers a special dining experience in a corner of Ginza, including grilled blowfish, a rare dish in the Kanto area, and suppon nabe (hot pot with softshell turtle), which is not something commonly seen in everyday life. While the price range is reasonable, she and the restaurant provide guests with a luxurious time to enjoy "something a little good" with ease, keeping careful attention to service and space creation.

村田Murata

Hokkaido Italian Mia Bocca Shinjuku Takashimaya Branch

北海道イタリアンミア・ボッカ新宿タカシマヤ店

  • Shinjuku-Sanchome, Tokyo
  • Italian,Italian/French / Italian / Pizza / Pasta

IL TEATRINO DA SALONE

IL TEATRINO DA SALONE

  • Hiroo, Tokyo
  • Italian,Italian/French / Italian / Pasta

岡野 裕太Yuta Okano

Traveled to Italy at a young age and became acquainted with cuisines of many regions

Chef Okano was born in Osaka in 1986. Seeing as his childhood home was a sushi shop, he naturally desired to be a chef. At age 18, he started working and training at an Italian restaurant in his hometown, and in 2009, he decided go to Italy. For three years and ten months, he gained experience working in Italian restaurants in Piedmont, Marche, and Campania, mastering both traditional and reconstructed Italian dishes. When he returned to Japan in 2013, he began working as sous chef at QUINTOCANTO, and started his current position in May 2015.

岡野 裕太Yuta Okano

Tawaramoto Maruto Shoyu

田原本 マルト醤油

  • Kashihara, Nara
  • Japanese,Japanese / General

大田 雄也Yuya Ota

Offering local gastronomy with ingredients from Nara and MARUTO soy sauce.

Mr. Ota was born in 1981 in Mie. Started his culinary career after graduating from university. With 10 years of cooking experience in Tokyo, he relocated to Nara. He has worked in Japanese cuisine and a café-restaurant using Nara Prefecture's ingredients. In 2021, he became the head chef at Tawaramoto Maruto Shoyu. Every day, he goes to the farm to grow, harvest, and cook nearly 150 varieties of vegetables a year. He welcomes guests with dishes that make the most of MARUTO soy sauce and Nara's ingredients.

大田 雄也Yuya Ota

Teppanyaki Bian Yokohama

鉄板焼 美安 横浜

  • Kannai/Bashamichi, Kanagawa
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak

小野田 弘毅Hiroki Onoda

Mr. Onoda's interest in food began at an early age and led him to become a chef.

He was born in 1958 in Tsukiji, Tokyo. With a father who was a wholesaler, he was exposed to food from an early age and became a chef. While working hard at a Japanese restaurant, he encountered Bian when things were going differently than expected. It has about eight branches in Tokyo, but the Yokohama branch is characterized by its space. Although people tend to imagine teppanyaki as a style where food is grilled right before them, Onoda says that his restaurant's style of serving food in private rooms results from consideration for the customers' comfort.

小野田 弘毅Hiroki Onoda

Yakitori Miyagawa Akasaka branch

やきとり宮川 赤坂店

  • Roppongi, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

橋本 淳Jun Hashimoto

The most reliable chef in the restaurant leads the young chefs by showing them the way. 

He was born in 1980 in Fukushima prefecture. In Tokyo, he accumulated experiences at a kaiseki (traditional Japanese cuisine) restaurant for 7 years and an Italian restaurant for 3 years. Currently he works as the master chef for [Yakitori Miyagawa Akasaka branch], and [Tori-no-Miyagawa AKASAKA INTERCITY AIR] which is operated in a new business style. He works hard towards [the most popular chicken restaurant in the world] making full use of his management ability obtained through his experience managing two different types of restaurants. His goal is to create a flexible organization to promptly meet the changing needs of the guests. This reliable leader also makes efforts to educate the chefs of the new generation.

橋本 淳Jun Hashimoto

Oryori Kifune

御料理 貴船

  • Omicho Market, Ishikawa
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

中川 清一Seiichi Nakagawa

The Chef's Recommendations

His passion for frequenting restaurants turned into a profession, and now he eagerly learns everything he can about new flavors and techniques.

He was born in 1968 in Ishikawa Prefecture. He got his start by taking on a job at a hotel in his home of Kanazawa after graduating from vocational school. While picking up experience in bartending and waiting tables at the hotel, he also learned about catering banquets and working in the kitchen with Japanese cuisine. After that, he went on to develop his skills further at different restaurants around Kanazawa, where he worked with traditional Japanese cuisine, as well as newer interpretations of Japanese food. He then went on to open Oryori Kifune in 2008. He loves to travel around to eat delicious food, and once he hears about a good restaurant he will go there, no matter how far, to try the food and develop his palate.

中川 清一Seiichi Nakagawa

Kanizanmai Nagoya Sakae Branch

かにざんまい 名古屋栄店

  • Sakae, Aichi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

Izakaya Marusa Main branch

イザカヤ マルサ ホンテン (居酒屋まるさ本店)

  • Miyako Island/Ishigaki Island, Okinawa
  • Japanese,Japanese / General / Okinawa Cuisine

上盛 秀也Shuya Uemori

He creates his dishes carefully one by one to make the guests smile.

He was born in 1985 on Ishigaki-jima Island, Okinawa prefecture. He found cooking fun through his part-time job experience at a restaurant and decided to be a chef. After learning the fundamentals of western cuisine at [Art Hotel Ishigaki] for 5 years, he started working as a chef at [Izakaya Marusa Main branch] where he cooked Japanese cuisine on a full scale. Currently, he creates dishes carefully one by one to make the guests smile and feel happy about visiting Ishigaki-jima Island. 

上盛 秀也Shuya Uemori

Teppanyaki Minami

鉄板焼「みなみ」

  • Namba, Osaka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

中川 敬二Keiji Nakagawa

Mr. Nakagawa presents his experience cultivated through Italian and French cuisine in Teppanyaki.

He was born in 1974 in Osaka. While helping with household chores as a child, he learned the joys and depths of cooking and resolved to become a chef. Starting his career in earnest through all-day dining at the RIHGA Royal Hotel, he gained experience in Italian and French restaurants before joining Swissotel Nankai Osaka in 2015. After further improving his techniques as the sous chef at the restaurant Table 36 in this hotel, he has been showing off his skills as head chef at Teppanyaki Minami since August 2024.

中川 敬二Keiji Nakagawa

RAIKA Shinjuku-gyoen

礼華 新宿御苑

  • Shinjuku-Gyoen, Tokyo
  • Chinese,Chinese / General / General / General

新山 重治Shigeji Niiyama

The Chef's Recommendations

Mr. Shigeji Niiyama is evolving Chinese cuisine by pursuing innovation and creativity based on Shanghai cuisine. 

Mr. Shigeji Niiyama was born in 1957 in Aomori prefecture. At the age of 16, he started his career as a chef and worked at Tojo Kaikan and Capitol Tokyu Hotel. He became the master chef at Chinese Restaurant Turandot Yusenkyo in 1997, and the master chef at the main branch of Sharks Fin Chinese Restaurant Tsukushiro in Ebisu in 1998. In 2004, he went independent and opened RAIKA in Shinjuku-gyoen. He also opened RAIKA Seirankyo in 2009, RAIKA Shi kun shi so in 2018, and SHINKA in Nogizaka in 2021.

新山 重治Shigeji Niiyama

Tempura Suehiro

天麸羅 すえ廣

  • Namikidori/Fukuromachi/Nakamachi, Hiroshima
  • Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

黒口 淳史Atsushi Kuroguchi

Tradition is a series of innovations. Mr. Kuroguchi colors the new Tempura scene with the honed skills.

He was born in 1983 in Hiroshima. His interest in cooking began at an early age. While working part-time at a restaurant, he was fascinated by the smiles on people's faces that delicious food brings and decided to pursue a career in the culinary field. After graduating from a cooking school, he got a job at a major hotel in Osaka. He learned and honed his cooking skills from all over the world at restaurants and wedding dishes. After returning to his hometown of Hiroshima, he served as the head chef at the restaurant for many years, mastered traditional skills and tastes, and went to the world of Tempura. He has a free spirit and fries the food at its best by determining the flavor and moisture of each ingredient, which he has thoroughly examined. 

黒口 淳史Atsushi Kuroguchi

Genghis Khan Hitsujikai no Mise "Itadakimasu"

ジンギスカン羊飼いの店『いただきます。』

  • Susukino, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Hokkaido Cuisine

中島 康晴Yasuharu Nakajima

Yasuharu Nakajima serves up Hokkaido soul food using only the finest ingredients sourced from the very same island he calls home.

Although he was born in Kyoto on April 12th, 1961, Yasuharu Nakajima moved to Sapporo when he was just 100 days old. His first encounter with the restaurant business was when he got a job in one while still a student, although he then went on to work in an unrelated sector for many years. However, Genghis Khan, Hokkaido's soul food, managed to bring him back to the culinary world. Nakajima wanted to open a restaurant that specialized in Hokkaido-bred lamb, so he decided his first step would be to raise his own sheep. Over a period of years, he slowly built up his flock until nine years later in 2012, when he was finally able to open his restaurant, Genghis Khan Hitsujikai no Mise "Itadakimasu". As an adult who has a responsibility towards food, Nakajima also runs projects to strengthen ties with children.

中島 康晴Yasuharu Nakajima

Yufuin Sansyorou

ゆふいん山椒郎

  • Yufuin(Yufu), Oita
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine

山田 竜也Tatsuya Yamada

To be a chef who always connects with his customers

Born in 1988 in Fukuoka, Tatsuya started his culinary career after graduating high school at 18. He had the opportunity to apprentice to Kenichi Shine, who was the head chef at the ryokan (traditional Japanese inn) "Soan Kosumosu." While studying under Kenichi, he learned everything about working in a kitchen from scratch, including skills and mindset. In 2013, Kenichi opened "Sansyouryou," and a year later, Tatsuya transferred there to work with him. By 2018, Tatsuya had become the head chef and manager. With an unwavering interest in food, he continues to surprise and entertain his guests with his cooking every single day.

山田 竜也Tatsuya Yamada

<< Prev 31 32 33 34 35 36 37 38 39 40 41 Next >>
With SAVOR JAPAN, you can easily find the information of the chefs by area or cuisine.