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1161 - 1180 of 1799 chefs

Hitsumabushi Nagoya Bincho Kinshachi Yokocho Location

ひつまぶし名古屋備長 金シャチ横丁店

  • Marunouchi, Aichi
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

青木 陽一 Ena Tangezaka

 

 

青木 陽一 Ena Tangezaka

Rokukakutei Cafe

六覺燈カフェ

  • Nipponbashi, Osaka
  • Japanese,Japanese / Kushiyaki (grilled skewers) / Kushiage (deep-fried skewers) / Wine

中山 善夫Yoshio Nakayama

A sommelier who can find the perfect wine for every palate

He was born in March of 1974 and grew up in Osaka. His interest in wine stems from a dinner party he had with a friend who happened to be a French chef. After that he went on to work at a French restaurant and earn his credentials as a sommelier. Nothing pleases him more than finding the perfect wine, and he always keeps an eye on each guest's mood and drinking pace to make sure they are enjoying themselves to the fullest.

中山 善夫Yoshio Nakayama

Gyuniku Senmonten KAZU ~Beef Dinning~

牛肉専門店 KAZU ~焼きすきと牛肉ハムのお店~

  • Yamagata, Yamagata
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Hamburger Steak / Yakiniku (grilled meat)

丹野 健一郎Kenichiro Tanno

He opened the restaurant to introduce cured beef ham that shocked him a lot when he tried for the first time.

He was born in Yamagata city. Meat was familiar for him since he was very young, as his father was running a meat company. In order to offer tasty beef cuisine, and to introduce tasty cured beef ham to many people, he went independent and opened the restaurant after running a company with his father who has an excellent eye for selecting meat and 40 years of experience. His recommended way to taste meat is with BBQ dipping sauce, using garlic from Yamagata prefecture matured for more than half a year, without sugar, understanding the natural sweetness of the meat.

丹野 健一郎Kenichiro Tanno

Ginnan

ぎんなん

  • Shichijo/Tambaguchi, Kyoto
  • Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Pizza

伊藤 雅仁Masahito Ito

The Chef's Recommendations

Serving original dishes made from traditional Kyoto ingredients

Born in December 1976, he trained in French restaurants. Later, he worked as a manger and chef at the family-run Kyoto Ichoya and at Ginnan. His much-vaunted creation Yuba-don (tofu skin served over rice) helped to popularize the restaurant. The menu is richly varied, boasting anything from traditional cuisine to new and creative dishes, made with famous Kyoto ingredients, including yuba (tofu skin) and namafu (wheat starch).

伊藤 雅仁Masahito Ito

Sushi-dokoro Tatsutoshi

鮨処 竜敏

  • Susukino, Hokkaido
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

廣瀬 秀敏Hidetoshi Hirose

Operates a renowned restaurant that has been loved for over a quarter of a century in Susukino.

Mr. Hirose was born in 1973 in Hokkaido. He chose the restaurant business as a job to acquire expertise. Entered a sushi restaurant in his hometown of Sapporo and began his life as a professional chef in earnest. At age 26, he opened his own restaurant in Otaru, where many of the best sushi restaurants are gathered. Three years later, he moved from the Otaru branch (closed) to Susukino and opened Tatsutoshi. Currently, he not only manages the restaurant but also takes part in Hokkaido product exhibitions held throughout Japan.

廣瀬 秀敏Hidetoshi Hirose

Teppan Yakiniku Okuno Hosomichi

鉄板焼肉オクノホソミチ

  • Sannomiya, Hyogo
  • Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

清 大地Daichi Kiyo

Career change from the construction industry. With honed culinary skills, Mr. Kiyo makes dishes that are body-friendly.

He was born in 1978 in Hyogo. As a student, he worked part-time in a restaurant, but he went on to work in the construction industry after graduation. Later, he became independent and established his own company. While working, he aspired to run a restaurant because of his deep concern for the nutrition and quality of worker's meals. Considering the location and the genre of cuisine, he opened his restaurant Teppan Yakiniku Okuno Hosomichi in May 2024.

清 大地Daichi Kiyo

Kashiwa-ya Genjiro

かしわ屋源次郎

  • Hakata Station, Fukuoka
  • Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)

井上 喜仁Yoshihito Inoue

He shows his skillful cooking techniques obtained through training at various Japanese restaurants!

He was born in 1966 in Fukuoka prefecture. As he loved cooking so much, he had no hesitation to enter the restaurant field after graduating from school and obtained a wide range of deep cooking skills through various types of Japanese restaurants, including sushi, seafood, and tempura. Then he entered HARBOR HOUSE Co., Ltd., which operates Kashiwa-ya Genjiro. Currently, he actively create dishes for many guests showing his skillful cooking techniques obtained throughout his career, every day. 

井上 喜仁Yoshihito Inoue

Salle a Manger

サラマンジェ

  • Ginza, Tokyo
  • French,Italian/French / French

脇坂 尚Hisashi Wakisaka

The Chef's Recommendations

Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.

Mr. Hisashi Wakisaka was born in Hokkaido. After experience working at what is now the Novotel Sapporo and the ANA Crowne Plaza Wakkanai, Wakisaka went to France as part of the Association des Disciples d'Auguste Escoffier du Japan’s foreign training program. Whilst there, he trained in Paris and Lyon before returning in 2003 to become the head chef of Ripaille (Yokohama). In August 2006, he opened Salle a Manger de Hisashi WAKISAKA in Toranomon, where he was the owner and a chef. The restaurant moved in 2012 to Ginza. Although his restaurant specializes in the local and traditional cuisine of Lyon and the surrounding region, Mr. Wakisaka is also devoted to his studies of traditional French and classical cuisines.

脇坂 尚Hisashi Wakisaka

Sendai Bar MUSUBI

仙台バルMUSUBI

  • Sendai Station West Exit, Miyagi
  • Seafood,Japanese / General / Sashimi (raw fish)/Seafood

斎藤 直貴Naoki Saito

Proposing new delicious dishes that feature local ingredients.

After training mainly in Japanese cuisine, Mr. Saito sought to devise creative dishes from different cuisines. The Sendai Bar MUSUBI opened on February 2, 2023. Here, he is creating original dishes that skillfully use ingredients from Sendai and the local area.

斎藤 直貴Naoki Saito

Kappo Aoyagi

割烹 青柳

  • Ashiya, Hyogo
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)

青柳 竜良Tatsuro Aoyagi

The Chef's Recommendations

Raised watching his father provide in-flight meals for VIPs, becoming a chef was a natural path for Mr. Aoyagi.

Born in 1971 in Chiba prefecture, he was the son of a chef providing in-flight meals on airplanes. As a child, Mr. Aoyagi saw his father board government airplanes as the head Japanese food chef and provide meals for the emperor and other VIPs, so becoming a chef was a natural path for him. After graduating, he joined Tsukiji Tamura and worked at Tokyo Tamura in Kobe (now known as Kobe Tamura) for 15 years as vice head chef. After gaining further experience at a Japanese restaurant in Sannomiya, Osaka, he opened his own restaurant in December 7, 2011. He currently works as the owner and head chef of Kappo Aoyagi.

青柳 竜良Tatsuro Aoyagi

Dining & Music BAR ONSTAGE

Dining & Music BAR 音STAGE

  • Kanda, Tokyo
  • Amusement Bar,Bars (pubs) / General / Beer / Whisky

菊池 潤Jun Kikuchi

Mr. Kikuchi deepened his interest in food through his part-time job experiences.

Mr. Kikuchi was born in 1986 in Tokyo. He started working at a cafe in Shibuya as a hall staff. Due to the lack of cafe's kitchen staff, he started working in the kitchen and deepened his interest in cooking. He trained for four years, worked at another café, and gained six years of experience at an Italian restaurant in Yaesu, which closed because of the influence of COVID-19. After that, he earned further experience and knowledge at various restaurants, such as a cafe in Kouenji and an Italian restaurant in Nagoya. He now works as head chef at Dining & Music BAR ONSTAGE, which opened in May 2022. 

菊池 潤Jun Kikuchi

antica locanda MIYAMOTO

antica locanda MIYAMOTO

  • Kumamoto, Kumamoto
  • Steak,Yakiniku/Steak / Italian / Steak

宮本 健真Kenshin Miyamoto

Mr. Miyamoto is an Italian chef who continues to convey the charm of Aso, Kumamoto and has made numerous achievements.

He was born in 1975 in Kumamoto. At 19, he went to Italy to study at several famous restaurants. After returning to Japan, he set up his own restaurant at 31. Still, the Kumamoto earthquake prompted him to search for a new way of cooking and being in the restaurant. Then, he opened the nature-themed "antica locanda MIYAMOTO" in June 2021. His skills have been recognized in many fields, and he was featured in "Gault and Millau" in 2022 and 2023. He is a leading figure in conveying the charms of Aso, Kumamoto, to the world, having played a leading role in the recognition as Globally Important Agricultural Heritage Systems (GIAHS).

宮本 健真Kenshin Miyamoto

Charcoal & Dining Sharaku Himi-ten

チャコール&ダイニング 写楽 氷見店

  • Himi, Toyama
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kamameshi (rice cooked in an iron pot) / Motsu Nabe (offal hot pot)

樋口 就彦Narihiko Higuchi

The Chef's Recommendations

He searches for the best ingredients to create yakitori (grilled chicken skewer) that brings out the delicious flavors of the chicken

Born in Toyama on July 29th, 1958, his family owned a chicken wholesale store. Growing up and working closely with chicken, as well as watching his father cook yakitori, made him want to run his own restaurant. He set up Charcoal & Dining Sharaku Himi-ten in 1996 and began his career as the restaurant's chef owner. He works on the frontline, continually creating straight cuisine that carefully and faithfully preserves the essence of his ingredients.

樋口 就彦Narihiko Higuchi

Sumibi Yakiniku Tsunku

炭火焼肉つんく

  • Kyoto Station, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat)

宮本 宏明Hiroaki Miyamoto

Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.

Mr. Miyamoto was born in 1986 in Kyoto. He dreamed of opening his own restaurant with a classmate, so he began attending the Tsuji Culinary Institute. After graduating, he began training at a steakhouse in Kita Shinchi. He wanted to see the world outside of restaurants, so he gained experience in kitchens in wedding halls and hospitals. At the hospitals, he made hospital food aimed at patients with dietary restrictions, but among these restrictions, he learned the difficulties of making food. In 2016 he opened his own bar. Then in December 2021, he opened Sumibi Yakiniku Tsunku and became the restaurant head. 

宮本 宏明Hiroaki Miyamoto

Koshitsu Dining Kakehashi Higashi Bypass Main store

個室ダイニングかけはし 東バイパス本店

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

井村 武広Takehiro Imura

The Chef's Recommendations

The vision of his father standing in the kitchen inspired him to be chef.

Chef Imura was born on January 10th, 1982 in Kumamoto Prefecture. He grew up watching his father cook at the ryokan (Japanese style inn) that was also his childhood home. That scene which he observed from early on became like a guidebook for his own journey to becoming a chef. He started training to make his interest in cooking a professional reality. He began his career working at a traditional Japanese restaurant in the city, and then moved on to a ryokan in Aso. To further devote himself to training, he worked at another ryokan in Kyoto. In 2014, he returned to his hometown of Kumamoto and opened Koshitsu Dining Kakehashi Higashi Bypass Honten, where he acts as chef-owner.

井村 武広Takehiro Imura

Sushi Hiroshima Ajiroya Main Branch

鮨広島 あじろや 本店

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / General / Sushi

平田 成昭Nariaki Hirata

A childhood dream led Mr. Hirata to the culinary arts.

Mr. Hirata was born in 1974 in Onomichi city. Gained an admiration for the life of a chef after his parents brought him to Japanese-style restaurants as a child. After graduating from a specialist culinary school, he has continued to forge forwards on the path of sushi until the present day. In January 2017, he started working at the newly-opened "Sushi Hiroshima Ajiroya". He displays his well-honed sushi-making skills in front of the counter every day.

平田 成昭Nariaki Hirata

Akatsuki Taps Ginza

暁タップス 銀座

  • Ginza, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / General / Beer

佐藤 和哉Kazuya Sato

Delivering the charm of gently flavored beer and nourishing food with sincerity.

Mr. Sato was born in 1984 in Aomori; he is the manager of Akatsuki Taps Ginza. Having worked part-time as a waiter at the Tokyo Disney Resort restaurant, he found fulfillment in a job where he was close to the moments when people smiled around food. When he first wanted to pursue a career in food and beverage, he was introduced to the appeal of craft beer, which led him to become a staff member at Akatsuki Brewery. At the company's first flagship restaurant, he now offers a variety of beers and dishes suited to the Japanese climate. Through delicious food, he brings smiles and healing moments to customers.

佐藤 和哉Kazuya Sato

Hakata Mizutaki Hamadaya

博多 水たき 濵田屋

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)

西村 信昭Nobuaki Nishimura

Seeking for people's happy smile saying [tasty].

He was born in 1978 in Fukuoka prefecture, and raised by his parents who operated an izakaya (Japanese pub). After learning cooking on a full scale at the age of 23 years old, he was scouted by a large restaurant chain through an introduction by his acquaintance. He accumulated experience for 10 years as a chef and manager to manage restaurants, then he became impressed by savory mizutaki (chicken hot pot) at [Mizutaki Hamadaya] and entered this shop. His motivation as a chef is to see people's happy smile with his dishes saying [tasty], which is his goal. 

西村 信昭Nobuaki Nishimura

37 PASTA

37 PASTA

  • Hakata Station, Fukuoka
  • Pasta/Pizza,Italian/French / Italian / Pasta

松元 博文Hirofumi Matsumoto

As he really liked cooking pasta, he wanted to try it again. 

He was born in 1978 in Kagoshima prefecture. As his parents were busy, he started cooking for his two sisters, which made him decide to be a chef. After graduating from a culinary school, he began working part-time at a restaurant specialized in pasta. Then he worked at a hospital food service as a cook. However, he decided to follow his enthusiasm for cooking pasta, as he liked it since he was very young. He entered [37PASTA] 8 years ago along with its opening and currently works as the master chef. He carefully creates pasta dishes using ingredients from Kyushu.

松元 博文Hirofumi Matsumoto

Gotemba Eki Chikaku Unagi no Hirota

御殿場駅近く 鰻のひろ田 

  • Gotenba/Susono, Shizuoka
  • Japanese,Japanese / Unagi (eel) / Yakitori (grilled chicken skewers) / General

廣田 保Tamotsu Hirota

He decided to become a chef when he discovered the joy of customer service while helping out at his mother's restaurant

He was born in Shizuoka Prefecture in 1947. He aspired to become a chef when he started helping out at his mother's restaurant during his university years and discovered the joy of entertaining customers with food and drink. When his older brother took over his mother's restaurant, he went on to train at a long-established eel shop belonging to one of his relatives. After completing his training roughly 35 years ago, he opened his own restaurant in Gotemba called [Unagi no Hirota.] There, he has carefully preserved the secret sauce and techniques passed down since the Meiji Era, which he inherited from his place of training, and serves delicious eel dishes to customers on a daily basis with his naturally friendly smile.

廣田 保Tamotsu Hirota

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