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1 - 10 of 1778 chefs

Agu Tonkatsu Coshon Ukishima-dori branch

アグーとんかつコション浮島通り店

  • Kokusai dori, Okinawa
  • Japanese,Japanese / Tonkatsu (fried pork cutlet)

田中 悠樹Yuki Tanaka

He gives warm hospitality to his guests with unique dishes of Okinawa.

His passion for the culinary field comes from the experience through his part-time job at a curry shop. He worked as a staff to open the first branch of [Agu Tonkatsu Coshon] and learned many different fields of work organizing the restaurant. At the time its second branch opened, he became in charge of the kitchen, where he shows his skills every day.  

田中 悠樹Yuki Tanaka

Experience Dining WASHOKU

体験Dining−和色(WASHOKU)

  • Asakusa, Tokyo
  • Japanese,Japanese / General / Sushi / Japanese Sosaku (creative cuisine)

花香Hanaka

The Chef's Recommendations

A nutrition expert working in the kitchen and on menu development.

Born in Miyagi in 1992, Ms. Hanaka is licensed as a nutritionist. A food-lover from an early age, she dreamed to contribute to society through Japanese food. She has spent her entire career focused on Japanese cuisine. Her first position was developing menus in the staff canteen of a large firm. With her knowledge and experience, she joined in [Experience Dining WASHOKU] at its founding and developed a healthy and delicious menu. Currently she works in the restaurant kitchen while creating brand-new menu items from the hidden gems of Japanese cuisine.

花香Hanaka

Coconoma Season Dining

ココノマ シーズンダイニング

  • Nishi-Azabu, Tokyo
  • Italian,Italian/French / General / Pasta / Wine

菱沼 欣也Kinya Hishinuma

The Chef's Recommendations

His wish is to serve dishes that many people can enjoy

Born in Fukushima in 1970. He has enjoyed pleasing people, cooking and eating since he was small. He decided to be a chef to please more people, and started his career as a chef at the age of 19 years old, after graduating from Musashino Cooking College. He gained the fundamental knowledge and techniques at [Harumi Grand Hotel], then learned advanced skills and cost management at [Restaurant Kihachi]. He has been a chef of [Coconoma Season Dining] since October 2010.

菱沼 欣也Kinya Hishinuma

THE RALLY TABLE

THE RALLY TABLE(ザラリーテーブル)

  • Shibuya Center-Gai/Koen-Dori, Tokyo
  • Italian,Italian/French / Italian

木原 洋輔Yosuke Kihara

The Chef's Recommendations

A general manager who also publishes information as a sweets writer. 

Mr. Yosuke Kihara was born in 1979 in Tokyo. He entered the restaurant field at the age of 22, and became a manager at the age of 24. He also experienced as an area manager, and was involved in launching and producing many restaurants. Currently, he works as the general manager at [THE RALLY TABLE], while creating new menus and planning events with the restaurant staff. He has also been involved in creating many hot places to visit, and appeared on various media such as informational TV programs. Furthermore, he writes articles on the official web media of a female magazine as a sweets writer as well.

木原 洋輔Yosuke Kihara

RUTH'S CHRIS STEAK HOUSE

RUTH’S CHRIS STEAK HOUSE

  • Kasumigaseki, Tokyo
  • Steak,Yakiniku/Steak

野口 尊文NOGUCHI TAKAFUMI

The Chef's Recommendations

Fascinated by American cuisine, our chef seeks out traditional flavors

Born in 1967 in Tokyo, he realized how interesting cookery could be during a part-time job at a steak house. He later went to work full time for another steak restaurant in Aoyama. After that, to expand his repertoire, he gained experience in Italian, French, and other culinary styles, before being hired as the chef of a Texan-style restaurant in Yotsuya at the age of 30. At that time realized the depth of American cuisine, and afterwards traveled to LA to work as chef for the Consulate-General in California. After returning to Japan, he polished his skills as the chef of a number of restaurants, and became our chef here at Ruth's Chris Steak House in 2013.

野口 尊文NOGUCHI TAKAFUMI

BLUE OCEAN STEAK

BLUE OCEAN STEAK

  • Yomitan/Chatan, Okinawa
  • Steak,Yakiniku/Steak / Steak

榎本 直起Naoki Enomoto

Leading the younger staff like a reliable big brother

Born in 1969, Naoki Enomoto is a native of Ibaraki Prefecture. After graduating from a culinary institite, he gained experience in the hotel and restaurant business before entering Ryukyu no Ushi in 2016. He became manager of BLUE OCEAN STEAK upon its launch in April 2018 and handled all aspects of management and cooking at the restaurant. With the motton, "Make every guest smile", he reliably leads the younger staff by example and is always strict about meat quality, hygiene control and professional attitude.

榎本 直起Naoki Enomoto

UNIHOLIC

UNIHOLIC

  • Roppongi, Tokyo
  • Dining Bar,Dining bar / Seafood / International/Fusion / Cocktail

田島 祐貴Yuki Tajima

Happiness brought by cooking delicious dishes, eating, and satisfying people.

He was born in 1994 in Saitama prefecture. He began to like cooking when his meal made his family delighted. After graduating from high school, he entered Musashino Cooking College majoring in western cuisine, mainly French. After graduating from the cooking college, he entered the Imperial Hotel to have training, then improved his skills at several restaurants in hotels in different areas. As he encountered the owner of the current company, he became the master chef at [UNIHOLIC] when it opened in 2017. Currently, he is working hard every day "to make the guests smile with his delicious dishes".

田島 祐貴Yuki Tajima

Asakusa Sushi Ken

浅草すし賢

  • Asakusa, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Japanese Sosaku (creative cuisine)

伊藤 昌生Masao Ito

Our chef was drawn to his career after encountering the culinary arts during a part-time job in high school

Our chef, a native of Saitama Prefecture, was born March 20th, 1976. His first experiences with cuisine came from a part-time job at a Japanese-style restaurant in high school. He longed to become a chef for a similar restaurant, but it was not to be; instead, he was hired by a sushi shop in Saitama. There he met a wonderful mentor who drilled him in the fundamentals of Edo-style (traditional Tokyo style) sushi. After that, hoping to acquire a variety of experience, he trained at a number of different restaurants, including other sushi shops, seasonal diners, and eateries, to research both cooking styles and hospitality. He became our chef here at Asakusa Sushi Ken when we opened in 2002. He was promoted to manager last year and continues serving in that role.

伊藤 昌生Masao Ito

Honkaku Edomae Zushi Matsuki Sushi

本格江戸前寿司 松喜すし

  • Hida/Takayama, Gifu
  • Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Oshizushi (pressed sushi)

中才 一彦Kazuhiko Nakasai

Having experience with fish from a young age, he decided that "making delicious things will be my job"

Chef Nakasai was born in Gifu prefecture in 1975. Influenced by the sight of his grandfather, a fisherman's boss and a chef, at a young age he decided that making delicious cuisine would be his job This decision was the reason he became a chef. Honkaku Edomae Zushi Matsuki Sushi was opened by his grandfather and continued by his father. Training there since he was 18, in 2002 he became the 3rd generation proprietor. He has an established reputation for his capability in preparing seafood that he has cultivated since he was young.

中才 一彦Kazuhiko Nakasai

Nuji

ぬーじ

  • Onna-son, Okinawa
  • Japanese,Japanese / General / Sushi / French

林 大介HAYASHI DAISUKE

The skills he learned at an upscale Japanese restaurant have flourished here in Okinawa. A true culinary craftsman who makes traditional Japanese fare you can only get here

Born in Chiba prefecture in 1975, he began by working in a pub. However, he longed to pursue more complex Japanese cuisine, so he took a job at a famous, high-class traditional restaurant in Yokohama called Taiya where he knew the training was rigorous. With the support of his boss there, he plied his skills at restaurants in Nihonbashi and Yurakucho, finally making his way to that of his boss's own mentor, Maki, in Kagurazaka. As a result of his hard work, he was appointed head chef at the opening of Oriental Hills Okinawa. He continues to devote each day to expanding the allure of traditional Japanese cuisine to Okinawa

林 大介HAYASHI DAISUKE

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