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1 - 10 of 168 chefs

Honkaku Edomae Zushi Matsuki Sushi

本格江戸前寿司 松喜すし

  • Hida/Takayama, Gifu
  • Sushi,Japanese / Sushi / Sousakuzushi (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

Butaniku Sosaku Ryori Yamato Yokohama Landmark

豚肉創作料理 やまと 横浜ランドマーク店

  • Minatomirai, Kanagawa
  • Japanese Sosaku (creative),Japanese / Nabe (hot pot) / Japanese Sosaku (creative) / Others

田代 行TASHIRO SUSUMU

A chef who provides all the fun of eating out with delicious food.

Susumu Tashiro was born on July 31st, 1958, in Kawasaki, Kanagawa prefecture. Thanks to the influence of his restaurant-managing father, he held an interest in eating out from an early age. After graduating from high school, he trained at a French restaurant. After this he went on to work at a French restaurant in a hotel, where he rose through the ranks to become head chef. In 2005, after sympathising with the values of Frieden, Ltd., who oversee the whole system of raising, processing, and distributing Yamato pigs, right down to putting the pork on the diner's plates, Chef Tashiro became involved with Butaniku Sosaku Ryori Yamato. He is now the head chef of the Yokohama Landmark restaurant.

田代 行TASHIRO SUSUMU

Secrets By Seashore

浜辺のかくれんぼ Secrets by Seashore

  • Kaihin-Makuhari, Chiba
  • General,Sosaku (creative) / Japanese Sosaku (creative) / Curry / Coffee

T・ヨッコT. Yokko

There are reasons why you are as healthy as you are.

This is the idea that the food that is put into their body will have the greatest effect on the lifestyle of a person over a long period of time--from when they are a baby until when they reach adulthood. An environment where cooking is close to her has been with her for as long as she can remember. And thankfully, she says, she was very healthy. Her unchanging desire is to pass on things that she has received.

T・ヨッコT. Yokko

Steak House Kitchen Hida

ステーキハウス キッチン飛騨

  • Hida/Takayama, Gifu
  • Steak/Hambuger steak/Curry,Western

河本 敏久Toshihisa Kawamoto

The chef wants to spread the tasty local ingredients of Takayama including their Hida beef.

Born in Yokohama in September 1959. He went to a cooking school as he was interested in cooking. After finishing the school, he went to the southern part of France and learned cooking in an open atmosphere. After coming back to Japan and accumulating experiences as a head chef of western cuisine at a hotel, he started to work at [Kitchen Hida]. They have various guests in Takayama, a popular sightseeing place. He wants them to enjoy the local foods including the delicious Hida beef. Wishing that his guests love the taste of Hida as well as the wonderful nature there, he serves dish respecting the true taste of the meet.

河本 敏久Toshihisa Kawamoto

Hida Beef Steak & Hamburger Steak LE MiDi

飛騨牛ステーキとハンバーグの専門店 LE MiDi

  • Hida/Takayama, Gifu
  • Steak/Hambuger steak/Curry,Western / General / French / Steak

田上 克憲Katsunori Tagami

Cooking TV programs got him to get interested in and entered in the cooking field.

He was born in 1969 in Gifu prefecture. After graduating from Osaka Abeno Tsuji Culinary Institute, he trained at [Jean Moulin] in Kobe and [Le Bellcour] in Kyoto. Then he went to France to accumulate further experience at 10 restaurants including [Apicius] with 2 stars in Paris. After returning to Japan, he worked at a hotel, then went independent in 2001 and opened [RESTAURANT LE MIDI]. He also opened [Hida Takayama Chinese Noodle Restaurant M] in 2012, and in 2013 [3-Stars Sukuna Kabocha Pudding] and [restaurant le midi-i]. Currently, he is actively working as the owner-chef of these 4 restaurants.

田上 克憲Katsunori Tagami

Best Western Hotel Takayama Bijoux

ベストウェスタンホテル高山 Bijoux

  • Hida/Takayama, Gifu
  • French,Italian/French / General / French / Italian

森下 君代Kimiyo Morishita

Sticks to serving high-quality desserts as a chef who was dreaming of being a patissier.

She was born in Gifu. She liked cooking since she was small, especially making desserts. She used to adore a famous patissier who was often appearing on TV. Though she did not become professional and cooked only for her family for a while, she got the chance to work for [Bijoux]. She is currently focusing on making delicious desserts, not only on meals. She feels happy when the guests become happy. She sticks to offering dishes using local ingredients as much as possible.

森下 君代Kimiyo Morishita

Italian Restaurant Tanto Tanto

湘南隠れ家的イタリアン タントタント

  • Enoshima/Kugenuma, Kanagawa
  • Italian,Italian/French / Italian / Cake / Wine

鈴木 一哉SUZUKI KAZUYA

The Chef's Recommendations

A chef who loves cooking, and loves eating too! He had a single minded desire to become a professional chef.

Born in Kanagawa Prefecture. He previously worked as a cameraman. He loves eating, and his single minded focus on food led to big changes in his life. He performed six months of training in the city and then after that practised cooking by himself. In 1997 he opened Italian Restaurant Tanto Tanto where he remains to this day.

鈴木 一哉SUZUKI KAZUYA

Takumikan Italian Artigiano

匠館 飛騨イタリアン アルティジャーノ

  • Hida/Takayama, Gifu
  • Italian,Italian/French / Italian / Pasta / Pizza

岩畑 幸二Koji Iwahata

This head chef puts his experience at famous restaurants to work to create uncompromisingly beautiful dishes

Born August 15th, 1972, in Aichi. After gaining experience at Nagoya's great hotels and at specialty pizzerias, he went on to join Takumikan Italian Restaurant Artigiano as head chef at its opening in 2014. He uses his talents to create not only local specialties but dishes from all over Japan and the world, setting his sights near and far in tireless pursuit of fine flavor.

岩畑 幸二Koji Iwahata

BISTRO KANZO

BISTRO KANZO

  • Hida/Takayama, Gifu
  • French,Italian/French / French / Steak / Microbrew

清水 健一Kenichi Shimizu

French cuisine featuring the natural bounty and flavors of Takayama

Born in Takayama, Gifu Prefecture in 1968. After graduating from high school, he trained at a French restaurant in Nagoya. After working at other local hotels and restaurants, he opened BISTRO KANZO in November 2011. He takes inspiration as a chef from his life experiences in his hometown of Takayama. His use of local Takayama ingredients to create French cuisine featuring Japanese elements has found many fans.

清水 健一Kenichi Shimizu

Taiwanese and Chinese Restaurant Kokien

台湾・中華料理 好記園

  • Yokohama Motomachi/Yamashita Park, Kanagawa
  • General,Chinese / General / Shokoshu (Chinese Shaozing wine) / Taiwanese

蔡 慶祥SAI KEISHO

After finishing school in China, I started working at a restaurant.

From the age of 20, I trained at Chinese restaurants and worked for 20 years in China. At the time it was tough, but I started with the fundamentals of Chinese cuisine. After this, I came to Japan and worked at a restaurant in Yokohama Chinatown where I offered up Chinese food to Japanese customers. In 2012, I achieved my dream of opening my own restaurant, Kokien, right here in Yokohama Chinatown. I would love for you to come and try my authentic Chinese dishes.

蔡 慶祥SAI KEISHO

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