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561 - 580 of 665 chefs

Mond Nihonbashi

主水 日本橋店

  • Mitsukoshimae, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

森山 彰文MORIYAMA AKIFUMI

Offering local cuisine made using naturally abundant Shimane ingredients

Born August 16th in Shimane Prefecture. After graduating from high school, he attended culinary school. Upon graduation he went to work for Creative Group Inc., a company that runs a number of prominent restaurants. In 2012 his first assignment was determined to be Mond Nihonbashi, so he traveled to Tokyo. Now he treats Tokyo's Nihonbashi to the nostalgic Shimane flavors of his youth.

森山 彰文MORIYAMA AKIFUMI

Trattoria Baffo

トラットリア バッフォ

  • Ginza, Tokyo
  • Italian,Italian/French / Italian

黒川 俊男KUROKAWA TOSHIO

A Ginza-based Italian food evangelist who casually delights his customer's hearts and palates.

After graduating high school, he was employed at a western-style restaurant. During his six years working there, he learned the fundamentals of cooking. After working at several restaurants, he was hired at the upscale Italian establishment, Trattoria Baffo, in Aoyama. During those eight years of work, he studied abroad in places such as Rome and Verona in order to learn the authentic taste and culture of Italy. In 2002, he opened Tratorria Baffo. Regarding Tsukiji's ingredients as "his ground", he continues to provide distinctive Italian cooking in the Ginza.

黒川 俊男KUROKAWA TOSHIO

Restaurant Tani

レストラン タニ

  • Omotesando/Aoyama, Tokyo
  • French,Italian/French / French

谷 利通TANI TOSHIMICHI

The Chef's Recommendations

A French chef who draws out the rich flavors of seasonal ingredients yet never loses sight of the basics

Born on March 12, 1973. Grew up in Kanagawa Prefecture. He decided he would become a chef when he came across French cooking through his part-time job in high school and was shocked by the flavors. He graduated from high school while spending a year and a half training in a French restaurant in Kamakura, then worked at Restaurant Aladdin in Ebisu, and travelled to France twice. After that, he helped plan the launch of Maison Cache-Cache. After working as a chef there for 6 years, he opened Restaurant Tani in 2011. Restaurant Tani is designed to be a French restaurant that offers everything from bistro food to gastronomy.

谷 利通TANI TOSHIMICHI

Torigen Kamata

とり元 蒲田店

  • Kamata, Tokyo
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Shochu

原山HARAYAMA

Particular about charcoal, a chef who pays attention to the details when grilling.

He expertly prepares the ‘Kirishima Chicken' of Miyasaki one by one by hand, and provides the skewers, even adding the finishing touches to the grilled dishes. At ‘Torigen, Kamata branch', he calls himself the ‘Char-grilling Craftsman.'

原山HARAYAMA

Tsukishima Spanish Club

月島スペインクラブ

  • Tsukishima, Tokyo
  • Spanish/Mediterranean,Global/International / Spanish / European / Wine

遠藤 裕久ENDO HIROHISA

The Chef's Recommendations

A veteran chef who is particular about how to heat all the iingredients meat, fish and vegetables

Born in 1967, in Tokyo. He chose to become a professional cook because he likes to see faces delighted by delicious food. Since 1987, he has been engaged in cooking French cuisine in the main dining room of various hotels within Tokyo. In 2005, he went independent and opened Chez Hiro in Nezu. In 2008, he turned to Spanish cuisine and joined Spain Club Co. After serving as head chef of Kioi-cho Spain Bar and Shimokitazawa Spain Bar, he took over as head chef of Tsukishima Spain Club in 2010.

遠藤 裕久ENDO HIROHISA

Dining & Bar KITSUNE

dining&barKITSUNE

  • Shibuya South Exit, Tokyo
  • Italian,Italian/French / Western Sosaku (creative cuisine) / French / Sake

小林 傑KOBAYASHI SUGURU

He strives to build a unique menu that matches the restaurant's atmosphere

He was born in Nagano prefecture in 1979, and it was a part-time kitchen job that gave him the motivation to go to Tokyo and start cooking professionally. After training at hotel kitchens and French restaurants, he gathered experience at various restaurants, such as a small bistro and a 145-seater restaurant in Daikanyama, where he worked as the head chef. In 2012, he became the head chef of Dining & Bar KITSUNE, where he handles the creation of new menu items, including dishes like "Sushine," a cross between sushi and a terrine. He says, "I want to continue offering dishes that taste great, but still manage to surprise customers."

小林 傑KOBAYASHI SUGURU

Sosaku Chinese Hong Kong Homemade Dumpling Chai

創作中華香港手作り点心チャイ

  • Waseda, Tokyo
  • Dim Sum,Chinese / Yum Cha/Dim Sum / Hong Kong / Chinese Sosaku (creative cuisine)

KO

The Chef's Recommendations

The authentic Chinese chef.

Chef Ko was using his skill as a Chinese chef in China. He came to Japan in 2005 and became the chef of this restaurant. The renowned mabodofu (spicy dish with tofu and ground meat) featured on the radio is his creation.

KO

Oshio Ataru

おしお ATARU店

  • Tsukishima, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter)

松野 雄太MATSUNO YUTA

We want our favorite foods to become our customers' favorites too.

I have always loved making okonomiyaki pancakes at home, so I started working here part time in the second year of high school. And then, falling in love with the taste of monjayaki, I decided to work here full time. I want to serve monjayaki to the customers and have them love it as much as I do!?

松野 雄太MATSUNO YUTA

GRAHM'S CAFE Los Angeles

GRAHM'S CAFE Los Angeles

  • Kyobashi, Tokyo
  • Cafe,Cafe/Sweets / American / Wine

山本 秀正YAMAMOTO HIDEMASA

The Chef's Recommendations

From a chef to a global culinary producer

Born in Tokyo in 1956. At the age of 18 he got his start at the Italian restaurant Hungry Tiger in Nogizaka, and in 1977 he traveled to Italy. He attended the National Hotel College, studying under the French master chef Roger Verge, then returned home for a short time before moving on to the USA. He became the head chef at the Ritz-Carlton in Washington, D.C. in 1984. In 2005 he came back to Japan to take over as head chef of the Mandarin Oriental in Tokyo. As of 2009 onwards he's been working as a culinary producer for developments around the globe.

山本 秀正YAMAMOTO HIDEMASA

Ne Quittez Pas

ヌキテパ

  • Gotanda, Tokyo
  • French,Italian/French / French

田辺 年男TANABE TOSHIO

The Chef's Recommendations

From boxer to owner of oden (hot pot dish) stall. And then to French cuisine, in pursuit of the world stage…

He was born in Ibaraki prefecture in 1949. When he was in college, he was selected as one of the candidates to compete in gymnastics for the Olympics, and after graduating, he became a ranked professional boxer in Japan. After wrecking his body and giving up on boxing, he made a 180 degree turn and opened an oden (hot pot dish) stall. However, he says, "That would never allow me to aim for the world stage," and entered the world of French cuisine. He underwent training at a restaurant in Tokyo before going to France. After perfecting his skills for two years in places such as restaurants with three Michelin stars, he returned to Japan, and in 1988, he opened "A Ta Goul" in Ebisu. He took the opportunity to rename his restaurant to "Ne Quittez Pas" when he moved to Gotanda.

田辺 年男TANABE TOSHIO

Restaurant Mona Lisa Ebisu Branch

レストラン モナリザ 恵比寿店

  • Ebisu, Tokyo
  • French,Italian/French / French

河野 透KAWANO TORU

The Chef's Recommendations

Our chef values the input of his guests and pursues fashionable, cuttingedge cuisine with the spirit of a true craftsman

Born September 25th, 1957 in Miyazaki Prefecture. After graduating from the Tsuji Culinary Institute in Osaka, he studied at Seiyoken for five years before moving to France. He started at Japanese restaurants before working his way to the Michelin one-star (now three-star) restaurant Guy Savoy in Paris. He then honed his skills at the Swiss restaurant Girardet before returning to Japan. He served as head chef at Restaurant Hiramatsu and chateau restaurant Joel Robuchon for three years before striking out on his own. In 1997 he opened Restaurant Monna Lisa Ebisu.

河野 透KAWANO TORU

Onzoshi Matsurokuya

御曹司 松六家

  • Roppongi, Tokyo
  • Japanese,Japanese / Kaiseki (traditional multi-course meal) / Mizutaki (chicken hot pot)

藤野 真太郎FUJINO SHINTARO

A restaurateur who continually seeks to provide a customer-tailored experience.

Born in Tokyo in 1970, he embraced the dream becoming a chef and opening a restaurant with his father. Upon graduation from a culinary school, he honed his skills at hotels and Japanese restaurants in Tokyo, Chiba, and Kanagawa. He became head chef at Onzoshi Matsurokuya in June of 2012. He strives daily to offer true hospitality by utilizing best-quality ingredients to make food that keeps you coming back for more.

藤野 真太郎FUJINO SHINTARO

Amets

Amets

  • Asakusa, Tokyo
  • Spanish/Mediterranean,Global/International / Spanish / Wine

服部 公一HATTORI KOICHI

The Chef's Recommendations

The traditional homemade food that he finally reached after traveling all over Spain.

He was born in Tokyo in 1979. He found employment for a period after graduating from college, but resolved to aim to become a chef. With just the clothes on his back, he went to Spain and perfected his skills over five and a half years in a total of eleven restaurants, from bars on the street to famous modern Spanish restaurants. He was particularly surprised by the homemade food that he encountered in the rural community of Catalonia. This surprise carried over to "Amets", which he opened soon after returning to Japan. He admired wild game so much that he obtained a hunting license by himself, and he is distinctly characterized by his speedy actions, as he says, "Once I think about it, I do it immediately."

服部 公一HATTORI KOICHI

300B ONE

300B ONE

  • Ikebukuro West Exit, Tokyo
  • Izakaya (Japanese tavern),Taverns / International/Fusion / Steak / Pizza

亀山 大作KAMEYAMA DAISAKU

His creative and original dishes were inspired by his experience with Japanese and Italian cuisine.

He was born in 1982 in Kyoto Prefecture. His family ran a home-cooking restaurant, so he's always had an interest in cuisine. He started with Japanese food, then switched to Italian when he left for Tokyo. He brings his unique creations to life using his mixed culinary backround.

亀山 大作KAMEYAMA DAISAKU

Chinese Restaurant China Room

中国料理 チャイナルーム

  • Roppongi, Tokyo
  • Chinese,Chinese / General / Shanghai / Beijing

中里 卓NAKAZATO TAKASHI

A diehard chef, straight along this road from his middleschool longing

Born August 19, 1968, in Yokosuka, Kanazawa, during his middle school days he always gazed upon the neighborhood Chinese restaurant, impressed with the smells and the sounds he heard from its kitchen. He was inspired when a person from the restaurant noticed this and made him fried rice. While working as a part-timer at that restaurant, learning many things from the owner, he started on the chef's path. He built up experience at many different Chinese restaurants, most notable The Westin Tokyo's Ryutemmon. He has been working at China Room since 2003.

中里 卓NAKAZATO TAKASHI

Bistro Le Nougat

ビストロ ヌガ

  • Ginza, Tokyo
  • French,Italian/French / French / Wine

梅津Mr. Umetsu

His father's cuisine was the starting point of his own

He was born in Yokohama, Kanagawa prefecture. Inspired by his father who was a chef, it was natural for him to become a chef. He improved his culinary skills at a French restaurant in Tokyo and a restaurant in Yokohama. After that, he left for France to acquire knowledge in authentic French cuisine. Currently, he is playing an active role as the chef of Bistro Le Nougat.

梅津Mr. Umetsu

Shushanshan

蜀郷香

  • Yotsuya, Tokyo
  • Szechuan,Chinese / General / Szechuan

菊島 弘従KIKUSHIMA HIROYORI

The Chef's Recommendations

Who knew that the Sichuan cuisine that his seniors first recommended to him to would turn out to guide him down his life?

Born in Tochigi prefecture in 1979, he entered the culinary world when he was 18. He started training in a Cantonese restaurant in Yokohama's Chinatown, and entered "Choyo" when he was 20. After that, he studied under the guidance of Mr. Zhao Yang, and played an active role as the head chef of its Ginza branch. He set out on his own when he was 31 and opened "Shushanshan."

菊島 弘従KIKUSHIMA HIROYORI

Antiqua Trattoria Ciuri Ciuri

アンティカ・トラットリア シュリシュリ

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Italian,Italian/French / Italian / Mediterranean / Wine

高橋 健太TAKAHASHI KENTA

The Chef's Recommendations

Experience of apprenticeship era in Bologna, Italy ensures chef's works.

He was born in Tokyo in 1975. After graduating from culinary school, he trined for 3 years at "Osteria" in Funabashi, before leaving for Italy. For the 7 years he spent in Italy, he wandered from northern Italy to southern Italy with Bologna as his base, and gained experiences from numerous restaurants, with the Michelin-starred restaurant "IL SOLE" at the center. After returning to Japan, he joined the Sicilian restaurant "Don Cicco" in Shibuya and worked for 6 years under chef Tsutomu Ishikawa. In March 2013, he opened "Trattoria Antica Ciuri Ciuri".

高橋 健太TAKAHASHI KENTA

GINZA TOTOKI

GINZA TOTOKI

  • Ginza, Tokyo
  • French,Italian/French / French

十時 亨TOTOKI TORU

An encounter with a chef of French cuisine opened him up to the world of French food.

Toru Totoki was born in 1956 in Fukushima prefecture. When he was 20-years old, at a time that few people were familiar with French cuisine, he happened to meet the head chef of a French restaurant. Thanks to this chef's introduction, Totoki trained for 2 years at Regence Shibuya, then the famous French restaurant Ginza Lecrin, before going to Europe. He worked for 11 years as the head chef of Ginza Lecrin, from 1992 to 2003, then he opened Les Dix Temps, The Totoki. In 2013, the restaurant was updated and re-opened as Ginza Totoki.

十時 亨TOTOKI TORU

ICARO Miyamoto

ICAROmiyamoto

  • Nakameguro, Tokyo
  • Italian,Italian/French / Italian / Wine

宮本 義隆MIYAMOTO YOSHITAKA

The Chef's Recommendations

The local flavor and cooking philosophy learned at a small restaurant in northern Italy

He was born in Kanagawa prefecture in 1974. He chose to take on Italian cooking under the influence of his brother, Munetaka, who entered the culinary world before him. He underwent training at a famous restaurant in Tokyo before going to Italy in 1999. He perfected his skills there for seven years, with a focus on the northernmost region of Trentino-Alto Adige. While he was there, he ventured into choosing a small restaurant so as to personally experience life in Italy at the location itself. The skills that he learned there, together with the cooking philosophy prized in the area, also show themselves in "ICARO", which he opened with his brother after returning to Japan.

宮本 義隆MIYAMOTO YOSHITAKA

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