Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

341 - 360 of 681 chefs

Ramen Daisenso TOKYO

ラーメン大戦争TOKYO

  • Suidobashi, Tokyo
  • Ramen,Ramen (noodles) / Gyoza (dumplings) / Beer / Shoyu Ramen (soy sauce ramen)

一木 尚晴Naoharu Ichiki

Mr. Ichiki wants to bring smiles and energy to more people through food.

He was born in 1996 in Gunma. After working part-time as a student at a franchise chain curry restaurant, he joined SKYSCRAPER Inc. as a full-time employee because he wanted to bring smiles and energy to more people through food. Trained in the basics of restaurant operations and cooking, he then gained experience as a restaurant manager and area manager in Gunma Prefecture. He learned the basics of ramen at the new business model Ramen Daisenso, after which he was appointed brand manager and manager of Ramen Daisenso TOKYO Suidobashi Branch.

一木 尚晴Naoharu Ichiki

Tempura Kitagawa

天ぷら 北川

  • Ebisu, Tokyo
  • Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Sake

村田 直彦Naohiko Murata

A Tempura and Sushi master offers a new impression through skills accumulated from the age of 16.

Mr. Murata was born in 1982 in Shizuoka. Raised in a family of sushi chefs, he began his apprenticeship at the age of 16 at his family's. At a Michelin two-star tempura restaurant, he learned the essentials of tempura by watching and learning directly from the master next to the main counter. After that, he thoroughly mastered fish preparation and aging skills at a one-star sushi restaurant. Seeking to explore a different angle from tempura, he honed his unique sensibility in the world of sushi. His dishes are the result of his broad experience and deep inquisitiveness, reflecting his respect for the ingredients and his mastery of cooking.

村田 直彦Naohiko Murata

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

wanogi

鮨和のぎ

  • Hiroo, Tokyo
  • Japanese,Japanese / General / Sushi / Kyoto Cuisine

長田 了Ryo Osada

Mr. Osada is a master chef who, with the excitement of his childhood in his heart, creates sophisticated dishes steeped in tradition.

He was born in 1973 in Tokyo. As a child, he was impressed by his mother's cooking and developed a genuine curiosity about "how to make such delicious food." He studied at Nakamuraro and Wakuden, both long-established restaurants in Kyoto, where he mastered the art of tradition and innovation. After returning to his hometown, he worked at a kappo restaurant in Kagurazaka, where he deepened his skills and learned management know-how for the restaurant business. Based on this experience, he is pursuing cuisine that delivers excitement to visitors at Sushi Wa Nogi.

長田 了Ryo Osada

Setsugekka Ginza

雪月花 銀座

  • Ginza, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

田中 覚 Satoru Tanaka

The Chef's Recommendations

Mr. Tanaka is a "master of meat" who dedicates his life to offering the finest taste.

He was born in 1967 in Gifu Prefecture. As the eldest son of a family where his grandfather was a beef farmer and his father was a butcher, he has held a knife and handled meat since he was 10. He dreamed of becoming a restaurant chef from an early age, then opened his first Yakiniku restaurant at 25. His unique world view of menu structure and store design became the talk of the town, and he has opened 18 meat restaurants in Tokyo, Nagoya, Gifu, and Shiga. In particular, NIKUYA Setsugekka in Nagoya was listed in the "Michelin Guide Aichi, Gifu, and Mie 2019 Special Edition". It has also won consecutive "Tabe-Log" awards and is gaining popularity.

田中 覚 Satoru Tanaka

Shabu-shabu & Sushi Hassan

しゃぶしゃぶ・すし 八山

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

小林 裕貴Yuuki Kobayashi

Grew up watching his father's back, Mr. Kobayashi also decided to pursue a career in food. 

He was born in 1979 in Niigata. He became familiar with cooking from an early age because of his father's influence. After moving to Tokyo with his father, who worked there, he began pursuing his culinary career earnestly. In Tokyo, he trained at several Kaiseki restaurants for several years and honed his skills. While respecting traditional techniques, he always incorporates new ideas to provide dishes that surprise and impress his guests. As head chef at Hassan since 2021, he creates dishes that bring out the best in the ingredients.

小林 裕貴Yuuki Kobayashi

Kioicho Hassan

紀尾井町 八山

  • 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 Hassan.

比留川 元章Motoaki Hirukawa

restaurant REGINA

restaurant REGINA

  • Kinshicho/Sumiyoshi, Tokyo
  • Italian,Italian/French / Italian / Pasta / Pizza

郡司 昭彦Akihiko Gunji

The Chef's Recommendations

Mr. Gunji learned Italian and French cuisine and now serves stylish dishes as a head chef.

He was born in 1981 in Tokyo. He trained in a hotel banquet hall, cafe, French restaurant, and so on. After working at an Italian restaurant in Roppongi, he joined the current company in 2019. His strength is that he has studied both Italian and French cuisine. Currently, he works as the head chef of the restaurant REGINA. He serves stylish and special dishes that match the restaurant's atmosphere.

郡司 昭彦Akihiko Gunji

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

honda Akasaka Branch

honda 赤坂店

  • Akasaka, Tokyo
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Cookshop / Sake

奈良 開Kai Nara

The Chef's Recommendations

Mr. Nara produces a relaxing time for precious guests.

Having worked at honda in Akasaka for 8 years, he currently serves as manager. He has the J.S.A. SAKE DIPLOMA (Japanese sake sommelier) qualification. With this qualification, he proposes sake and small dishes that go well with it. Every day, he devotes himself to providing his guests with a blissful experience.

奈良 開Kai Nara

Benoit Tokyo

ブノワ東京

  • Harajuku/Meiji-Jingumae, Tokyo
  • French,Italian/French / Wine / French / Cake

野口 貴宏Takahiro Noguchi

Inspired by Alain Ducasse's spirit, and became the chef at Benoit.

Mr. Noguchi has trained in France at Domaine de Beauvois near Tours and at Le Choiseul in Amboise. After returning to Japan, he built his career at Chez Matsuo, serving as head chef. Inspired by Alain Ducasse's culinary style and philosophy, particularly the emphasis on vegetables and jus, he became the sous chef at the opening of Benoit Tokyo in September 2005. In April 2011, he was appointed as the head chef.

野口 貴宏Takahiro Noguchi

Tempura Miyashiro

天婦羅 みやしろ

  • Nakameguro, Tokyo
  • Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables)

宮代 直亮Naoaki Miyashiro

The Chef's Recommendations

Mr. Miyashiro is a Japanese chef who uses his expert skills to entice guests with crispy fried tempura.

Mr. Miyashiro was born in 1967 in Kanagawa Prefecture and went to a culinary school (Yokohama chouri) with his friend. After graduation, he trained at Hotel Metropolitan in Ikebukuro and gained experience at Royal Park Hotel in Yokohama. Then at Sakura restaurant in Hotel Nikko Tokyo in Odaiba, he started up the tempura counter and served as head chef. After that, he worked as head chef at Hilton Tokyo in Odaiba, then joined MUGEN, Inc. in 2018. He has been working at "Tempura Miyashiro" since May 2018, primarily responsible for tempura. 

宮代 直亮Naoaki Miyashiro

SPICE LAB TOKYO

SPICE LAB TOKYO

  • Ginza, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Indian / General / French

Tejas SovaniTejas Sovani

An up-and-coming chef from India who has worked in some of the world's most famous restaurants.

Mr. Tejas Sovani studied at "noma" in Copenhagen and has worked as a sous executive chef at luxury hotels "The Oberoi" and "AMAN" in India. With the flexible sensibility and solid skills accumulated at restaurants around the world, he freely uses spices to create delicate and original dishes. He pursues elegant, gastronomic modern Indian cuisine out of an extraordinary passion for cooking, where he says, "Established concepts create nothing."

Tejas SovaniTejas Sovani

Ginza Seikoan NIIGATA GRAND  HOTEL

銀座静香庵 NIIGATA GRAND HOTEL

  • Ginza, Tokyo
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

杉山 浩之Hiroyuki Sugiyama

Mr. Sugiyama promotes the appeal of Niigata Prefecture's food, colored by ingredients nurtured in a rich natural environment.

He was born in Niigata Prefecture. After graduating from culinary school, he worked at Niigata-no-Aji Seikoan restaurant in the Omotesando Niigata-kan N'espace, an antenna store that opened in Omotesando in 1997. He made efforts to promote Niigata Prefecture's charms, focusing on "food," including selling local products. Ginza Seikoan was relocated and reopened on July 7, 2024, as directly managed by Niigata Grand Hotel. He is demonstrating his skills there as the head chef manager.

杉山 浩之Hiroyuki Sugiyama

Niku Ebisu 89BAL

肉えびす 89BAL

  • Ebisu, Tokyo
  • Bistro,Italian/French / General / Steak / Western Sosaku (creative cuisine)

山瀬 健策Kensaku Yamase

The Chef's Recommendations

A "Meat Master" uses various approaches to convey the deliciousness of meat.

Mr. Yamase was born in 1967 in Kumamoto. He grew up watching his parents running a ranch and started his own food wholesale company. After meeting the current owner through a mutual acquaintance, he was involved in establishing Waniku 89BAL, the predecessor of Niku Ebisu 89BAL, in 2015. Currently, he is also a chef and is active in many fields as a meat professional to spread the deliciousness of carefully selected meat from all over the country, including Kikuchi Beef, raised at his parent's ranch.

山瀬 健策Kensaku Yamase

Sushi Kondo

鮨こん藤

  • Azabu-Juban, Tokyo
  • Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake

近藤 元貴Motoki Kondo

Mr. Kondo wants to provide the four seasons and sophistication through his sushi and the excitement that spreads beyond that.

He was born in 1995 in Tokyo. He has pursued his passion for cooking since childhood. After graduating from culinary school, he refined his skills at the renowned Kyoto restaurant Kyoryori Kinobu for five years to master traditional Japanese cuisine. As a further challenge, he worked at Sushi Yuu in Roppongi, honing his Edo-mae style and techniques. There, he was captivated by the possibilities of sushi and named his own restaurant Sushi Kondo, which opened in January 2024. His creative and delicate cuisine, a fusion of Kyoto cuisine and Edo-mae sushi, has impressed visitors.

近藤 元貴Motoki Kondo

Creative Dining La Veranda APA Hotel & Resort Tokyo Bay Shiomi

創作ダイニングラ・ベランダアパホテル潮見

  • Tatsumi/Ariake/Shinkiba, Tokyo
  • Creative,Sosaku (creative) / General / General / Others

小野 翔太Shota Ono

The journey into cooking began with an interest in various industries.

Mr. Ono was born in 1999 in Hyogo. The inspiration to work in the food industry came from a desire, during his time at an agricultural high school, to experience the entire process from production to processing and sales, known as the sixth industrialization. After graduating from culinary school, he spent a year in vegetable production and processing in Tsuruoka City, Yamagata, which UNESCO recognized as a Creative City of Gastronomy. He then worked at a French restaurant in Tokyo before joining his current company. He left the company temporarily to help his mentor, a chef, with the opening of a restaurant in France and then returned to Japan. He is currently active at APA Hotel & Resort Tokyo Bay Shiomi.

小野 翔太Shota Ono

Sushi Tenkawa

鮨 天川

  • Ebisu, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

藤平 真一Shinichi Fujihira

Mr. Fujihira takes a new step forward as a restaurant owner, carrying a long-standing tradition.

He was born in 1990 in Tochigi. Born in a sushi restaurant in business since his grandfather's generation, he grew up close to cooking from an early age. After graduating from Musashino Cooking College, he trained at Sushi Tenkawa in Ginza, where he deepened his skills and knowledge. In 2011, he moved to Ebisu Hoshi, which opened as a branch in Ebisu and demonstrated his skills. In 2021, Hoshi took over the name of "Sushi Tenkawa," which was closed, and he became the owner of the newly born Sushi Tenkawa.

藤平 真一Shinichi Fujihira

Higashiazabu Ito

東麻布 いと

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

伊東 彰Akira Ito

The passion to breathe new life into Japanese cuisine, cultivated at renowned restaurants and honed abroad.

Mr. Ito was born in 1986 in Miyazaki. Influenced by TV shows and manga during junior high school, he aspired to become a chef and went to a high school with a culinary course. After graduation, he moved to Tokyo and joined the prestigious Japanese cuisine restaurant Nadaman. He then trained under his master at renowned restaurants in Kagurazaka and Izu, gaining valuable experience over 10 years. Furthermore, he expanded his vision overseas and spent five years in Hong Kong. Upon returning to Japan and a period of preparation, he opened Higashiazabu Ito, a fusion-style Japanese cuisine restaurant.

伊東 彰Akira Ito

Ginza Inaba

銀座 稲葉

  • Shimbashi/Shiodome, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

稲葉 正信Masanobu Inaba

From Executive Chef at a top hotel to restaurant owner. A craftsman expanding the possibilities of Japanese cuisine.

Mr. Inaba was born in 1967 in Tokyo. With the opening of the Grand Hyatt Tokyo in Roppongi, he became the sous chef of Sushi Roku Roku. Afterwards, he participated in the opening of Japanese Cuisine Kazahana at the Conrad Tokyo in Shiodome and became executive chef in 2010. After that, he became executive chef at Resort Amanemu in Ise-Shima, Mie, where his breakfast was named "The Best Hotel Breakfasts in the world" by the American magazine "BRIDES". He currently demonstrates his skills at Ginza Inaba.

稲葉 正信Masanobu Inaba

<< 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.