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441 - 460 of 682 chefs

Hitsumabushi Nagoya Bincho Tokyo Sky Tree Town Solamachi Location

ひつまぶし名古屋備長 東京スカイツリータウンソラマチ店

  • Oshiage, Tokyo
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

住野 弘敏Hirotoshi Sumino

 

 

住野 弘敏Hirotoshi Sumino

Dining & Music BAR ONSTAGE

Dining & Music BAR 音STAGE

  • Kanda, Tokyo
  • Amusement Bar,Bars (pubs) / General / Beer / Whisky

菊池 潤Jun Kikuchi

Mr. Kikuchi deepened his interest in food through his part-time job experiences.

Mr. Kikuchi was born in 1986 in Tokyo. He started working at a cafe in Shibuya as a hall staff. Due to the lack of cafe's kitchen staff, he started working in the kitchen and deepened his interest in cooking. He trained for four years, worked at another café, and gained six years of experience at an Italian restaurant in Yaesu, which closed because of the influence of COVID-19. After that, he earned further experience and knowledge at various restaurants, such as a cafe in Kouenji and an Italian restaurant in Nagoya. He now works as head chef at Dining & Music BAR ONSTAGE, which opened in May 2022. 

菊池 潤Jun Kikuchi

Ebisu Kichinoza

恵比寿 吉乃坐

  • Ebisu, Tokyo
  • Japanese,Japanese / Basashi (horse meat sashimi) / Chicken / General

花輪 成昭Shigeaki Hanawa

The Chef's Recommendations

Wanting nothing more than to make delicious food, Mr. Hanawa does his best to fulfill customer expectations

Mr. Hanawa was born in April 1974 in Kumamoto-shi. He, who had a lot of experience eating at various restaurants, thought he could provide more delicious food for a good price. Always pursuing new flavors, wondering what tastes he can create by combining different foods and ingredients; he can imagine the result before he makes the dish. With the exquisite harmony born from his endlessly expanding ideas for both Japanese and Western cuisine, he gives cooking his all every day to make customers happy. 

花輪 成昭Shigeaki Hanawa

Hitsumabushi Nagoya Bincho Maru Bldg. branch

ひつまぶし名古屋 備長 丸ビル店

  • Marunouchi, Tokyo
  • Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

水谷 正行Masayuki Mizutani

He magnificently transformed from a salary man to a chef. He is an eel professional with great skills acquired through his training.

He was born in Aichi in 1975. He worked part-time at [Hitsumabuchi Bincho Main branch] for 3 years when he was an university student and that experience made him realize the interesting aspects of cooking. After graduating university, he started off working as a businessman but he changed the job as he wanted to learn cooking. He started his training at [Hitsumabuchi Bincho Main branch]. In 2012, he moved to Tokyo when he transferred to Soramachi branch which was opening. In December 2018, He became a head chef/manager of [Hitsumabushi Nagoya Bincho Maru Bldg. branch] at the opening and has been demonstrating his skills since.

水谷 正行Masayuki Mizutani

Iwahiba

岩桧葉

  • Hamamatsucho/Daimon, Tokyo
  • Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Chinese Sosaku (creative cuisine)

北川 友透Tomoyuki Kitagawa

Mr. Kitagawa's dishes help bring out the natural deliciousness of the ingredients, and he makes customers smile.

Mr. Kitagawa was born in 1986 in Nagasaki to a fishing house in that city. Ever since he was young, he grew up around fresh seafood. He was moved by and admired the nature, fishermen, and excellent fish handling he saw. After graduating high school, he joined a Sushi Kappo restaurant for training. Two years later, he returned to his family home and learned about fish while helping out with fishing. Then he brushed up on the foundations of Japanese cuisine at a certain famous Japanese restaurant in Nagasaki, later returning to Tokyo just before turning 30 years old. By chance, he joined the company Iwahiba. He was involved in the preparations for the restaurant's opening. He was appointed head chef, a position he works in today. 

北川 友透Tomoyuki Kitagawa

ROSEMARY'S TOKYO

ROSEMARY’S TOKYO

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Italian,Italian/French / General / Italian / Cake

鈴木 雅人Masato Suzuki

The Chef's Recommendations

He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.

He was born in 1979 in Saitama prefecture. He found the charms of ingredients and cooking through his job related to cooking, then became a chef. He worked as the master chef at restaurants, mainly Italian, operated by Cafe Company Inc. In 2015, he accumulated further experience at an authentic Italian restaurant in Bergamo, Lombardy, Italy. In 2016, he became the kitchen chief at [ROSEMARY'S TOKYO], the first branch of [ROSEMARY'S] in Japan. Currently, he reproduces the authentic taste of Italian cuisine arranged the N.Y. way, making use of his training at the main branch in N.Y. 

鈴木 雅人Masato Suzuki

Kanda Unomaru

神田 宇廼丸

  • Ningyocho/Kodenmacho, Tokyo
  • Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

永田 浩二Koji Nagata

The Chef's Recommendations

A sincere chef finally goes independent after many years of training.

Mr. Koji Nagata was born in 1955 in Yamanashi Prefecture. After graduating from high school, he went to Tokyo to enter [Unomaru Main branch] and started sushi training on a full scale. For some reason, he once left the cooking field and took a different job, but he could not forget the enjoyable moments of cooking and came back to [Unomaru Main branch] 5 years later. There, he improved his skills while dreaming of being independent. In a while his master recognized his efforts and allowed him to open a branch, and opened [Kanda Unomaru] in 1992. His sincere attitude is highly received by many of his regular customers.

永田 浩二Koji Nagata

Hitsumbushi Nagoya Bincho Ikebukuro Parco Location

ひつまぶし備長 池袋パルコ店

  • Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
  • Japanese,Japanese / General / Unagi (eel)

山田 伸一Shinichi Yamada

山田 伸一Shinichi Yamada

Les enfants gates

レザンファンギャテ Les enfants gates

  • Daikanyama, Tokyo
  • French,Italian/French / French / Wine

松澤 直紀MATSUZAWA NAOKI

The Chef's Recommendations

A Chef Who Pursues New Tastes While Respecting Basic Skills

After graduating from vocational college, Chef Matsuzawa (born 1970) started working at a restaurant in Tokyo, where he was exposed to the French culinary world. Since then, he has been committed to French cuisine all his career. Widely viewed as a talented cook, he never forgets the spirit of innovation, saying "A starred restaurant's mission is to always pursue new tastes in addition to existing ones." His style is to bring out each ingredient's intrinsic tastes as much as possible, by combining the right ingredients and using simple cooking methods that do not alter the ingredients too much.

松澤 直紀MATSUZAWA NAOKI

Ryuen

龍圓

  • Asakusa, Tokyo
  • Chinese,Chinese / General / Chinese Sosaku (creative cuisine)

栖原 一之Kazuyuki Suhara

The Chef's Recommendations

Deeply moved by the flavors he encountered at a wellknown former restaurant, he chose the world of Chinese cuisine without hesitation

Born in Tokyo in 1964. When he was in elementary school his father took him to the former famous chinese restaurant Dai Ichiro. The impact of the shark fin soup he had there would lead him to choose his career path later. From the age of 21 he trained at a Shanghai-style restaurant in the city, and at the age of 28 he opened Ryuen in his native Asakusa. At first it was mainly a noodle shop, but after exchanging ideas with chefs of specializing in a variety of cuisines, it changed into its present creative Chinese food style. It has been open for 20 years now and it continues to evolve.

栖原 一之Kazuyuki Suhara

OYSTER & WINE VINOBLE

OYSTER & WINE VINOBLE

  • Akasaka, Tokyo
  • Oyster Bar,Dining bar / Wine

濱岡 靖示Yasushi Hamaoka

A chef and wine expert who captivates people with extensive knowledge.

Mr. Hamaoka is a chef at VINOBLE and a wine expert certified as a senior sommelier by the Japan Sommelier Association. In his previous job, he was involved with wine and was knighted as a "Chevalier" and "Commandeur du Bon Temps" in France for his achievements in wine promotion. With the knowledge and recognition from the country of wine, he skillfully pairs wines with dishes, allowing guests to enjoy the deliciousness of wine and its perfect pairing with food.

濱岡 靖示Yasushi Hamaoka

OISHI KOMACHI SHINSEN

OISHI KOMACHI SHINSEN

  • Dogenzaka/Shinsen, Tokyo
  • Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers)

小仲井 友則Tomonori Konakai

Started as a restaurant producer, and became enthralled by the enjoyment of providing food.

Born October 13, 1976. Originally from Fukushima prefecture. Took part in launching an Asian restaurant as a restaurant producer at age 29, and learned how enjoyable and important it is to provide food and drink. After gaining experience in planning weddings, hotels, etc., he took on the role of supervisor at the teppanyaki (griddle-cooked food) restaurant Nanami-tei in Shibuya. In Spring 2016, he joined the launch of OISHI KOMACHI SHINSEN, and went on to assume his current role.

小仲井 友則Tomonori Konakai

Niku Kappo Katsumata

肉割烹かつまた

  • Ebisu, Tokyo
  • Japanese,Japanese / General / Japanese Beef Steak

芳賀 信彦Nobuhiko Haga

Mr. Haga is an artisan chef of Japanese cuisine who appreciates all the people involved and strives to do his best every day.

He was born in 1983 in Miyagi. Since childhood, he has loved delicious food and cooking and entered the world of food at 18. After honing his skills at several famous restaurants, he became the head chef at Katsumata in June of 2023, where he tries not to be too assertive in his cooking. His motto is to spend every effort to bring out the best ingredients and make no compromises in preparation. He values "people" above all else, including his guests, and he never forgets to thank the people he works with and the producers who deliver the ingredients to him.

芳賀 信彦Nobuhiko Haga

Kagurazaka Bettei Torijaya

神楽坂 別亭 鳥茶屋

  • Kagurazaka, Tokyo
  • Kaiseki (course menu),Japanese / Udon (noodles) / Nabe (hot pot) / Kaiseki (traditional multi-course meal)

国府田 正Tadashi Koda

Guided by his love of cooking, Mr. Koda entered the world of chefs.

He was born in 1965 in Tokyo. With his father running a Western-style restaurant, he developed an interest in cooking from an early age. He started his career in the Western food department at a hotel. After more than 15 years of experience, he became fascinated with Japanese food and continued training at a ryotei (traditional high-end Japanese restaurant) in Yushima. Currently, he is the third generation to take over the restaurant Kagurazaka Bettei Torijaya.

国府田 正Tadashi Koda

Torikadoya

鳥かど家

  • Shimbashi/Shiodome, Tokyo
  • Kaiseki (course menu),Japanese / Chicken / Unagi (eel) / Sake

鈴木 徹雄SUZUKI TETSUO

I'm the third generation since my grandfather founded this restaurant. From here on out, I will protect this legacy of flavor.

Starting with his grandfather, he is the third generation. He started helping at the restaurant since he was in high school. At first, he would only deliver food, but around when he turned eighteen, his father and brother began to teach me how to cook. Now, he preserves this legacy of flavor with my brothers.

鈴木 徹雄SUZUKI TETSUO

Planetarium BAR

プラネタリウムBAR

  • Shirokane/Shirokanedai, Tokyo
  • Dining Bar,Dining bar

白石 洋介Yosuke Shiraishi

Japanese sake and the stars. A bartender who enjoys and creates what he likes.

Mr. Shiraishi was born in 1977 in Chiba. Because he enjoys making drinks, he came to Tokyo when he was 21 and started walking the path of the bartender. While doing his work, he would feel the appeal of talking to guests over the counter, so he started wanting to open his own restaurant. He devoted himself to his studies and struck out independently when he was 27. He tried to make a restaurant where customers could enjoy a Planetarium, which he always liked, along with drinks, so he opened Planetarium BAR. As the owner, he continues to stand in his bar daily so guests can enjoy a special time.

白石 洋介Yosuke Shiraishi

Washoku - shoujyou - Aoyama

和食 猩々 −shoujyou− 青山

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

木下 正人Masato Kinoshita

The skillful chef still keeps learning hard to seek for the essence of Japanese cuisine.

He was born in March 1970 in Tokyo. After graduating from school, he started his carrer as a Japanese chef at a wedding hall in Koenji. After having further training at a Chinese restaurant and udon (thick noodles) shop, he left the cooking field once to be a tiler. Then he came back to the cooking field and worked as a chef at a Japanese restaurant in Kagurazaka for 17 years, where he improved his skills in Japanese cuisine, and became the master chef in the latter half. In July 2017, he chose [Washoku - shoujyou - Aoyama] as his new workplace and started working there as the master chef. Currently he is serving tasty dishes using seasonal ingredients, respecting the basics such as [making broth] and [cooking rice].

木下 正人Masato Kinoshita

Bistro AUX AMIS

ビストロ オザミ

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

植田 良平Ryohei Ueda

He offers the sense of the season on his dishes, making the best use of the original tastes of ingredients.

He was born in 1985 in Osaka prefecture. After graduating TSUJI Culinary Institute in Osaka, he worked at Hiramatsu Inc., and he accumulated training at a restaurant in Osaka, then entered AUX AMIS World Co. LTD.. After accumulating experience at [Paris-no-Wine Shokudo] in Higashi Ginza, he became the master chef at the current [Bistro AUX AMIS] in 2018. Seeking for sophisticated French cuisine, he creates high-quality dishes with a warm atmosphere, with his cooking teqhniques to bring out the savory tastes of seasonal ingredients.  

植田 良平Ryohei Ueda

Sumibi Yakiniku KOMA GINZA

炭火焼肉 KOMA GINZA

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

西岡 卓朗Takuro Nishioka

This chef is seeking for [beauty] to improve deliciousness. 

He was born in 1973 in Saitama prefecture. After graduating from high school, he learned the fundamentals of cooking at a culinary school, then improved his skills at a Japanese restaurant. In 1999, he entered S.I.M. Corporation which develops high-end yakiniku (Japanese BBQ) restaurants, where he learned about the authentic charcoal-grilled yakiniku cuisine. His motto is not only to use high-quality ingredients, but also to seek for [beautiful] cutting and decoration for meat to match the quality of the ingredients. Currently he is actively working at [Sumibi Yakiniku KOMA GINZA] serving beautifully-decorated savory dishes.

西岡 卓朗Takuro Nishioka

Sumibi Kushiyaki Ando

炭火串焼き あんど

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Chicken / Duck / Mizutaki (chicken hot pot)

峰 やすのぶYasunobu Mine

A chef with a long career at French restaurants. Mr. Mine's strength is showing the appeal of various ingredients.

Mr. Mine works as a chef atSumibi Kushiyaki Ando. He has had a long career as a chef, mainly focused on French restaurants in Tokyo. While he primarily focuses on French food, he is also well-versed in Italian and other cuisines. He is not bound by food genre, and his strength shows the appeal of various ingredients. 

峰 やすのぶYasunobu Mine

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