SAVOR JAPAN -Japanese Restaurant Guide-

He got fascinated with attractive Mexican cuisine in an instant, and now wishes to spread it to the guests.

He was born in 1981 in Osaka prefecture. After working at several restaurants, including Tex-Mex which is a Mexican food chain from the U.S., he entered the current restaurant in 2009. He is fascinated with casual Mexican cuisine which can be casually and cheerfully enjoyed with friends. Now he is devoted to finding new Mexican dishes. He has a big heart for taking good care of the people around him, and therefore he is very trusted by his colleagues and guests. Currently, he is working every day with his smile, to spread a wide variety of attractive and exceptional Mexican cuisine.

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After learning the fundamentals of Japanese cuisine at a sushi restaurant, he traveled to 23 countries around the world to broaden his outlook. 

He was born in 1991 in Hokkaido. After graduating from a university, he was trained for 3 years at a sushi/fish shop in Kanagawa prefecture, then traveled to 23 countries around the world as a backpacker for 6 months. He wanted to be a chef to make use of his ability to cook Japanese cuisine in foreign countries, and to acquire a trade. Through his travels, he became more interested in foreign countries and is currently working actively at [Moxy Tokyo Kinshicho] where many foreign guests are also visiting.   

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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.

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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.

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An experience in Sicily fated him to be a chef

Born in Saitama Prefecture in 1970, Chef Suga once worked as a truck driver, but made the switch to cooking in his mid 20's when he turned the food he encountered on a trip to Sicily into an opportunity. After training at top restaurants in Italy and Tokyo, he opened Osteria Bucio in Oita in 2012. He also builds up the reputation of the restaurant through activities like Italian cooking instruction, and conducting olive harvesting tours in Sicily.

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A fateful encounter with one Italian restaurant made him move on to the world of cooking

He was born in Akita Prefecture in 1981. When he was still to decide his future, he was impressed with the perfect atmosphere and the beauty of an Italian restaurant he casually entered. This fateful encounter made him determine to receive training in an Italian restaurant without question, something he actually did for 7 years.

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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".

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Serving for the future of local farmers and farming in Japan.

Mr. Fujisaki studied in agriculture department in university and now acts as coordinator across various fields and organization for the future of farming industries in Japan. By making use of his know-how in agriculture, he opened his restaurant in Akasaka in 2009 from his passion to assist in developing businesses for local farmers. He now serves dishes at Yaoya Café SHIBUYA to help farmers communicate and exchange ideas with various customers. Selection of vegetables, bread, dairy products and wines are prepared for a tasty and health-conscious menu for his guests.

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Familiar with Chinese culinary culture, our chef started down the path to becoming a chef as a result of his friend's connections

Born October 9th, 1966, he is a native of Yokohama City in Kanagawa Prefecture. He grew up surrounded by Chinese culture, and loved to cook from a young age. By sheer coincidence, the father of one of his schoolmates was a famous chef, Tomitoku Shu; thus, he aspired to become a chef from a young age. His formal training began at age 18 under Chef Shu, where he honed his skills at a variety of famous restaurants. He struck out on his own at the age of 35 as the owner and chef of Fuan Long Yuen. He opened his second establishment, SILIN Fuan Long Yuen, in 2007. A chef of authentic Cantonese cuisine, he brings out the natural flavors in his ingredients.

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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.

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