Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

341 - 360 of 665 chefs

KABEAT

KABEAT

  • Kayabacho, Tokyo
  • Other countries,Global/International / Italian / General / French

平　雅一Masakazu Taira

Offering culinary experience brought by up-and-coming chefs in a variety of genres.

Mr. Taira honed his skills at famous Italian restaurants such as Acqua and Takubo and starred restaurants in Italy. Using ingredients selected from all over Japan, he transforms them into his own creative Italian cuisine, which fascinates his guests. KABEAT has five chefs who are experts in Italian cuisine, American cuisine, French cuisine, Japanese cuisine, and desserts, and they create and serve menus that make the most of the ingredients. Their menu, which combines their unique style with a sense of the season, will bring a fresh color to any occasion's dining experience.

平　雅一Masakazu Taira

Asagaya Birdland

阿佐ヶ谷バードランド

  • Asagaya/Koenji, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

千野　桂一Keiichi Chino

The Chef's Recommendations

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

Born in Nagano prefecture in 1972, Mr. Chino was enamored with French and Italian cuisine in his younger days, but he took a part-time job at Birdland when he was 24. Working under the supervision of master chef Toshihiro Wada, Mr. Chino became completely fascinated by the profound nature of yakitori. Four years later, he was appointed as a restaurant manager and since then, has devoted himself to his study of yakitori and has now been working at Birdland for eight years. In 2004, he set up Asagaya Birdland independently. It was given an award by the famous restaurant guide in 2015.

千野　桂一Keiichi Chino

Wolfgang's Steakhouse Teppan

Wolfgang's Steakhouse Teppan

  • Ginza, Tokyo
  • Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

ウルフギャング・ズウィナーZwiener Wolfgang

Founded an "extraordinary steakhouse" that delights gourmets.

Wolfgang Steakhouse was founded in Manhattan in 2004 by Mr. Wolfgang Zwiener, who has been in prestigious steakhouses in New York for more than 40 years. It quickly became a thriving restaurant for its delicious steaks, which are made with the utmost care. Today, the restaurant is highly popular in New York City, Waikiki, Miami, and Beverly Hills as the "extraordinary steakhouse" to please even the most discerning of palates. The first store in Japan, the Roppongi branch, is the first store outside of the United States.

ウルフギャング・ズウィナーZwiener Wolfgang

Virtue

Virtue

  • Azabu-Juban, Tokyo
  • Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)

山下　浩幸Hiroyuki Yamashita

A chef with experience working at multiple Michelin-starred restaurants.

Mr. Hiroyuki Yamashita was born in 1979 in Chiba. He trained at prestigious French restaurants renowned for their Michelin stars, including Ginza L'écrin, Joël Robuchon, and Signature at the Mandarin Oriental Hotel Tokyo. After that, he studied under Mr. Eric Ziebold, with whom he was very impressed, and developed his skills in the world of Modern American French cuisine for five and a half years. After returning to Japan, he served as the head chef at restaurants T3 and NUAGE ET VENT. Then, he was appointed the head chef at Virtue.

山下　浩幸Hiroyuki Yamashita

DepTH brianza

DepTH brianza

  • Azabu-Juban, Tokyo
  • Italian,Italian/French / Italian

奥野　義幸Yoshiyuki Okuno

Mr. Okuno presents his cultivated "depth" in the restaurant where "everyone is the main character."

He was born in 1972 in Wakayama. Raised in a ryotei restaurant, he studied business administration at a U.S. university and worked in the real estate industry before entering the culinary industry. He first served at an Italian restaurant in Tokyo and then moved to Italy. He returned to Japan after studying at eight restaurants in all regions of Italy. In 2003, he opened Ristrante la Brianza; it relocated to Roppongi Hills in 2016 as La Brianza. He then opened DepTH Brianza in Azabudai Hills in November 2023. In addition to his seven restaurants in Tokyo, he also produces restaurants and teaches cooking in Japan and abroad.

奥野　義幸Yoshiyuki Okuno

Mutenka Yakiniku FOODLAB Tsukiji

無添加焼肉　FOODLAB　築地

  • Tsukiji, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)

川島　良太Ryouta Kawashima

Mr. Kawashima is a chef who uses his diverse career to deliver blissful moments.

He was born in 1984 in Tokyo. He has loved cooking since he was a child. Wanting to make a career out of such love, he dreamed of becoming a chef as his future dream. After graduating from school, he became a chef and began his training. He worked at an Italian restaurant for 3 years, a Japanese restaurant for 3 years, a restaurant specializing in chicken dishes for 5 years, and a medicinal herb restaurant for 4 years, gaining a wide variety of experience. Currently, he is a chef at "Mutenka Yakiniku FOODLAB Tsukiji."

川島　良太Ryouta Kawashima

Kioicho Kichiza

紀尾井町　吉座

  • Nagatacho, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Kaiseki (traditional multi-course meal)

比留川　元章Motoaki Hirukawa

Impressed by people enjoying his cooking, Mr. Hirukawa entered the culinary world.

He was born in 1961 in Kanagawa. Since childhood, he has loved to cook. When he served food to his friends and family, he was so happy to see them enjoy it that he decided to work at a Japanese restaurant to cook authentic Japanese cuisine. He trained in Japanese cuisine at such restaurants as Yokohama Kadoya Main Branch, Nagoya Seryna, Tsuruyoshi, Takahama, Ginza Kansai Kappo Amano, Kamakura Ayatei, and Kissyo Yokohama Branch. Currently, he is the head chef at Kioicho Kichiza.

比留川　元章Motoaki Hirukawa

Koukian

香季庵

  • Ginza, Tokyo
  • Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine)

鷲尾　力人Rikihito Washio

Mr. Washio produces an extraordinary time to enjoy creative Japanese cuisine and drinks.

He was born in Tokyo. Growing up watching his parents running an izakaya (Japanese-style pub), he naturally entered the culinary world. He was fascinated by the depth of Japanese cuisine, which makes the most of the richness of Japanese ingredients. After working at his parents' izakaya, he joined Koukian. His skillful technique of bringing out the best seasonal ingredients captivates his guests.

鷲尾　力人Rikihito Washio

Series the sky

Series the sky

  • Oshiage, Tokyo
  • Chinese,Chinese / General / Yum Cha/Dim Sum

金子　優貴Yuki Kaneko

Mr. Kaneko became familiar with cooking while growing up with a grandmother who was a home economics teacher.

He led the "Azabudai Series" to receive one Michelin star for three consecutive years. He was born in 1988. He honed his skills at Heichinro, Japan's oldest established restaurant, and at SENSE, the Michelin-starred restaurant in Mandarin Oriental Tokyo. The restaurant offers a multi-course meal featuring a variety of small dishes that blend traditional Cantonese cuisine with spices from various Asian countries that the chef learned during his overseas training, paired with wines recommended by the chef, who is also a certified sommelier. He was appointed the head chef of "Series the sky", the second restaurant in the Series.

金子　優貴Yuki Kaneko

Ginza Shinohara

銀座しのはら

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

篠原　武将Takemasa Shinohara

The Chef's Recommendations

A natural talent for cooking blossomed after becoming a chef by chance

Born in 1980 in Shiga Prefecture. As a student, he was a promising karate athlete and was being considered for admission to university by recommendation. However, seeking a different path, he declined university offers by saying that he was looking for a trade, and through this he became a chef. His natural talent for cooking blossomed as he developed his skills at [Sangencha], a well-known Kyoto kaiseki (traditional Japanese course cuisine) restaurant serving Kansai-style cuisine. At 26, he opened his own restaurant, [Shinohara] in Shiga Prefecture, which over the course of nine years became a popular and prominent establishment. In 2016, he tackled a new frontier by opening Ginza Shinohara.

篠原　武将Takemasa Shinohara

Ukai Toriyama

うかい鳥山

  • Hachioji, Tokyo
  • Japanese,Japanese / General / Kushiyaki (grilled skewers) / Chicken

佐藤　辰美Tatsumi Sato

He focuses on maximizing the original flavor of the ingredients by keeping the recipes simple

He is a veteran with an experience of 16 years at [Ukai Toriyama], who has dedicated himself to mastering Japanese cuisine. He became the head chef 6 years ago, and every single day he keeps busy in the kitchen cooking delicious food. As a motto, he says "it is my job as a chef to make the ingredients taste even more delicious," so he aims to enhance the good features of each ingredient without elaborating on them too much. He offers delicacies that best represent the current season, thoroughly matching ingredients and balancing them with the seasoning broth.

佐藤　辰美Tatsumi Sato

HOMMAGE

HOMMAGE

  • Asakusa, Tokyo
  • French,Italian/French / French / Wine

荒井　昇Noboru Arai

The Chef's Recommendations

Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.

He was born in 1974 in Tokyo. After graduating from junior high school, he went to a cooking school and had training at restaurants in Tokyo. At the age of 24, he went to France to work for restaurants with the stars such as [Auberge de Cimes] in Paris and [Auberge La Feniere] in Southern France. After coming back to Japan, he worked at Tsukiji Fish Market for 1 year to save money, then opened [HOMMAGE] at the age of only 26. He is currently offering original French dishes that can be created only in Tokyo, in his hometown Asakusa.

荒井　昇Noboru Arai

WAJO

WAJO

  • Daikanyama, Tokyo
  • Italian,Italian/French / Italian / Western Sosaku (creative cuisine)

遠藤　泰一Taiichi Endo

The joy of making delicious pasta paved the way to becoming a chef.

While working part-time at a restaurant to earn a living, Mr. Endo became interested in how to make delicious pasta. The intense joy he experienced in the process changed his career path and made him decide to become a chef. After training at the Michelin-starred Schoneck, he worked as a chef in various locations before opening Evoluzione in Ibaraki at 40. In 2022, he took over as chef at  WAJO. His philosophy is to make the joy of others his own and to provide happiness through his cooking.

遠藤　泰一Taiichi Endo

Antica Osteria del Ponte

アンティカ・オステリア・デル・ポンテ

  • Marunouchi, Tokyo
  • Italian,Italian/French / Italian / Wine / General

Stefano Dal MoroStefano Dal Moro

The Chef's Recommendations

A famed chef who mixes classic and new Italian cuisine.

Started building his career as a favorite apprentice of the famous chef Ettore Alzetta. After becoming the head chef at Angelo Paracucchi, where he formerly learned his trade, he gained experience working at several three-star Michelin restaurants. He also refined his craft at Antica Osteria del Ponte Milano Main Branch and is currently the executive chef of Antica Osteria del Ponte Tokyo Branch.

Stefano Dal MoroStefano Dal Moro

TOGO'S

東郷（TOGO'S）

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Japanese,Japanese / General / Soba (noodles) / Sake

東郷　健一郎Kenichiro Togo

The Chef's Recommendations

With global Japanese cuisine that transcends national boundaries, the famous chef continues to move with the times.

Mr.Togo was born in 1964 and is a native of Tokyo. At 18 years old, he began training at the Tosa (modern Kochi Prefecture) cuisine restaurant Neboke, located in Akasaka. After that, he moved to New York and gained experience as head chef at a branch of the long-standing sushi restaurant Hatsuhana. He also worked at a popular Japanese restaurant in Manhattan. With an enthusiastic invitation from Mr. Nobuyuki Matsuhisa, the owner and chef of NOBU, he joined NOBY NEW YORK CITY as an opening staff. Through his activities in Israel and his work in London, he was appointed as head chef of the Tokyo branch. In 2009 he struck out on his own. Currently, he works at a new restaurant in Minami-Aoyama. 

東郷　健一郎Kenichiro Togo

Sabatini di Firenze Tokyo Branch

サバティーニ　ディ　フィレンツェ　東京店

  • Hibiya/Yurakucho, Tokyo
  • Italian,Italian/French / Italian / Steak / Wine

BALDI VIRGIGLIOBaldi Virgiglio

Pursuing Tuscan cuisine for over 50 years: bringing a traditional taste of Italy to Japan.

Mr. Virgiglio was born in 1951 in Lucca, Tuscany, Italy, where the main restaurant is located. He specializes in Tuscan cuisine, which he has been familiar with since childhood. He has been studying since the age of 17 in Italy and France. He devoted himself to learning in Italy at "San Domenico Palace Hotel", "Harry's Bar", "AL SORRISO", and other such famous Michelin-starred restaurants. In 1981, he became a chef at Sabatini di Firenze Tokyo branch. He brings Japan the spirit of orthodox Italian cuisine that emphasize unique ingredients.

BALDI VIRGIGLIOBaldi Virgiglio

Izakaya Tanuki

居酒屋たぬき

  • Nishi-Azabu, Tokyo
  • Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Japanese Sosaku (creative cuisine) / Kamameshi (rice cooked in an iron pot)

酒井　健Ken Sakai

The head chef, Mr. Sakai, creates innovative and creative dishes that transcend the category of Japanese cuisine.

After gaining experience as a chef at a well-established hotel, he went to France and spent four years studying authentic French cuisine. Upon returning to Japan, he worked as a head chef of Italian and Spanish restaurants in addition to French cuisine. Currently, as head chef of Izakaya Tanuki, he pursues Japanese cuisine that incorporates the essence of various genres and French techniques. Every day, he devotes himself to preparing creative dishes prepared with a great deal of effort. Because he wants his customers to be happy, he pays careful attention to all aspects of the food, space, and service.

酒井　健Ken Sakai

TWO ROOMS GRILL | BAR

TWO ROOMS GRILL | BAR

  • Omotesando/Aoyama, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Western Sosaku (creative cuisine) / Steak / Seafood

マシュー クラブMatthew Crabbe

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.

マシュー クラブMatthew Crabbe

Nishiazabu Yakiniku X ~TEN~

西麻布 焼肉X ~TEN~

  • Nishi-Azabu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

川崎　亮Ryo Kawasaki

Mr. Kawasaki is a chef who presents the charm of Yakiniku, which continues to evolve.

He was born in 1976 in Hokkaido. Specializing in meat dishes, he has extensively researched meat connoisseurship and cooking methods. His career as a chef began at Brasserie Tablose in Daikanyama, Tokyo.  After that, he became the chef of the French restaurant Stellato in Shirokane. He then moved to the French restaurant Stellato in Shirokane, Tokyo. Then, he served as sous chef at Ogasawara Hakushakutei and as chef at both AW Kitchen and BLT STEAK TOKYO. In 2019, he was appointed as chef of Nishiazabu Yakiniku TEN, which further explores the appeal of yakiniku.

川崎　亮Ryo Kawasaki

Ginza Shabutsu

銀座しゃぶ通

  • Ginza, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General

森下 英樹Hideki Morishita

Offering a luxurious experience with the finest ingredients.

Mr. Morishita discovered the joy of cooking at the age of 6. As a student, he devoured cookbooks and learned about skewers, shabu-shabu, and Asian cuisine. He offers an enjoyable time through food and conversation.

森下 英樹Hideki Morishita
<< Prev 13 14 15 16 17 18 19 20 21 22 23 Next >>
Please select the restaurants you are interested in among the list of chefs found for Tokyo prefecture area.