Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

141 - 160 of 665 chefs

theBAR

theBAR

  • Odaiba, Tokyo
  • Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky

Shibuya Kotegaeshi

渋谷こてがえし

  • Shibuya Center-Gai/Koen-Dori, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

番場Banba

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.

番場Banba

Koryouri Kayou

小料理 花陽

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

飯島 重子Shigeko Iijima

Offering the finest hospitality with homemade dishes with love and exquisite sake.

Ms. Iijima was born in 1972 in Saitama. She has loved cooking since childhood and dreamed of opening a cozy, family-style eatery. After gaining 10 years of experience in hotel service, she worked in various establishments such as clubs, small restaurants, and galleries in Ginza. In March 2024, she opened her own place, Koryouri Kayou. She offers the finest hospitality with handmade, heartfelt dishes and exquisite sake.

飯島 重子Shigeko Iijima

Yasuda Shokudo

安田食堂

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop

安田 愛里Airi Yasuda

Caring about daily food. Ms. Yasuda changed awareness of food with the coronavirus pandemic.

She was born in 1999 in Kanagawa. She says her turning point came when she reconsidered her thoughts on food following the coronavirus pandemic. "I want my father, who eats out a lot, to enjoy dishes that take care of his body." "I want to utilize the wonderful plates that my mother collected as a hobby." Through the period of self-restraint, she changed ways of thinking about food, which had been a part of her daily life without thinking about it. As she valued daily food, her passion for food in people's lives grew stronger. The reputation of the dishes shown on social networking sites also encouraged the launch of Yasuda Shokudo.

安田 愛里Airi Yasuda

Minami Aoyama Hifumi

南青山 ひふみ

  • Omotesando/Aoyama, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

加藤 寛史Hirofumi Kato

The Chef's Recommendations

Drawn to Minami Aoyama by a dream of opening his own restaurant as soon as possible

Born in Ibaraki Prefecture in June 1978, Chef Kato entered the world of cooking at age 23, but only six years later he was already entrusted to running a restaurant. Few years later, he became owner of a Japanese restaurant in Koenji, but on the lookout for his next project, he eventually found his current spot in Minami Aoyama, opening it in 2014. Though he adheres to traditions of Japanese cooking, he also offer dishes you cannot find anywhere else, and enjoys entertaining guests simply looking for a drink and a snack.

加藤 寛史Hirofumi Kato

Sukiyaki Jyuniten

すき焼き 十二天

  • Marunouchi, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak

浅川 吉継Yoshitsugu Asakawa

Mr. Asakawa wants to deliver the ingredients that professional experts have carefully chosen in their most delicious state.

He was born in 1971 in Osaka. After graduating from college, he started his culinary career at 23. Beginning at a hotel in Takaragaike, Kyoto, he gained experience as a French chef. He then moved to France in his mid-twenties, honing his skills in various restaurants for six and a half years. Returning to Japan, he opened his own restaurant and became an owner-chef. After that, he joined Sukiyaki Jyuniten with the skills and knowledge he had acquired over the years.

浅川 吉継Yoshitsugu Asakawa

Yamato Ryori Tsukiji Ihachi Nigou

倭料理 築地伊八 弐號

  • Tsukiji, Tokyo
  • Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Sushi / Steak

岩本 隆嗣Takashi Iwamoto

Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.

He was born in 1972 in Hyogo. From an early age, he was exposed to the world of food at his uncle's sushi restaurant, and this environment nurtured his passion for cooking. He developed his skills at Kyoto's famous restaurant Kitcho and in Kobe, acquiring a delicate sense of taste as well. As he gained experience, he also learned to value the emotions and stories behind the food. Later, he decided to join the current restaurant because he shared the passion and enthusiasm of the owner. Currently, he is demonstrating his skills fully at Tsukiji Ihachi Nigou.

岩本 隆嗣Takashi Iwamoto

ICHIHA

一葉

  • Mitsukoshimae, Tokyo
  • Dining Bar,Dining bar / General / General / Highball

水野 玲児Reiji Mizuno

With his experience, Mr. Mizuno has the skills to handle a wide range of cuisines.

He was born in 1981 in Tokyo. From the time he worked at the bar, he felt the need to put more effort into food as well. Therefore, he asked a head chef of Japanese food to teach him and stepped into the world of cooking. After that, he gained 4 years of practical experience at another restaurant and honed his unique skills. In 2022, with the reconstruction of the building, he opened an izakaya restaurant on the first floor. He made a new step forward as a chef.

水野 玲児Reiji Mizuno

LOW-NON-BAR

LOW-NON-BAR

  • Kanda, Tokyo
  • Bar/Cocktails,Bars (pubs) / Spirits / Wine / Cocktail

高橋 弘晃Hiroaki Takahashi

Drink or not drink, it's your choice.

Mr. Takahashi was born in 1986 in Hokkaido. He started his career as a bartender with the goal of owning a relaxing, coffee shop-like place. He gained experience at Brick, a long-established bar in Ginza that no longer exists, and was exposed to the world of authentic bars. At the same time, he explored a new approach to the bar that would appeal to the younger generation. Consequently, LOW-NON-BAR was established as a bar where both drinkers and non-drinkers can spend time together.

高橋 弘晃Hiroaki Takahashi

Yakiniku Horumon Seiji

焼肉ホルモンせいじ

  • Kanda, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

金 太河Taeha Kim

Mr. Kim deepened his knowledge and honed his skills through practical work.

He was born in 1996 in Tokyo. He began his career in the food and beverage industry at 21. Initially, he worked as a hall staff at a yakiniku restaurant in Roppongi. While his main duties were to serve customers, he set his sights on becoming a chef and deepened his knowledge of meat and other foods while performing his work. Later, he realized his wish and became a kitchen staff member. Since then, he has honed his skills as a chef in the Roppongi and Azabu areas, mainly in yakiniku restaurants. He currently works as a chef at Yakiniku Horumon Seiji.

金 太河Taeha Kim

Niku no Tajima KAMEIDO CLOCK branch

肉の田じま カメイドクロック店

  • Kameido, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Beer

重黒木 巧Takumi Jukurogi

Mr. Jukurogi wants to provide uncompromising quality meat and bring smiles to his guests' faces with its delicious taste.

He was born in 1967 in Miyazaki. Having been interested in cooking since elementary school, he learned the basics of cooking at a high school where one could obtain a chef's certificate. After graduating, he joined Marunouchi Palace Hotel and gained experience in various culinary fields, eventually becoming a chef. During the launch of a teppanyaki (iron griddle grilling) restaurant at the hotel, he developed an interest in meat as an ingredient. Then, he started working at a yakiniku restaurant. Later, he came across Niku no Tajima, which never compromises on meat selection, and decided to join their team. He currently serves as the head chef at the Niku no Tajima KAMEIDO CLOCK branch, working in the kitchen to bring smiles to guests' faces.

重黒木 巧Takumi Jukurogi

Ninja Yakiniku

忍者焼肉

  • Asakusa, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak

松本 慎也Shinya Matsumoto

A chef who uses his wealth of knowledge and experience to deliver an experience that shocks the senses.

Mr. Matsumoto was born in 1970 in Kanagawa. At the age of 18, he joined a major restaurant chain. After working there for ten years, he became involved in the sixth industry, which covers a wide range of activities from production to sales. His work at the Tokyo Metropolitan Central Wholesale Market has deepened his knowledge and understanding of meat. By chance, he started working at Ninja Yakiniku in July 2024. He cuts meat based on his experience. "It's a matter of course that it tastes good. I want to impress my guests," he says, revealing his passion for the food and the restaurant.

松本 慎也Shinya Matsumoto

Mikasa Kaikan TEPPANYAKI Yamato Azabujuban Branch

三笠会館 TEPPANYAKI 大和 麻布十番店

  • Azabu-Juban, Tokyo
  • Teppanyaki,Yakiniku/Steak

高山 康明Yasuaki Takayama

Mr. Takayama is a veteran chef dedicated to Teppanyaki cuisine.

This veteran chef has, for 30 years, shown off his skills exclusively in Teppanyaki cuisine at Yamato on 7F of Mikasa Kaikan Main Branch while valuing a spirit of customer service. He now serves as the chef at the newly opened Mikasa Kaikan TEPPANYAKI Yamato in Azabujuban.

高山 康明Yasuaki Takayama

Ushiyoshibiyori

牛吉日和

  • Ebisu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Wagashi (traditional Japanese sweets)

飯塚 啓Satoshi Iizuka

Mr. Iizuka is a chef who cherishes human relationships and attracts many people with outstanding skills.

He was born in 1990 in Fukuoka. A part-time job at a restaurant that he started at age 20 is an opportunity to become a chef. He polished his skills for a long time at a famous restaurant in Tokyo, Sahsya Kanetanaka. He has been working at Ushiyoshibiyori, which opened in June 2024. His sincere attitude toward cooking is consistent, and the word "delicious" from his guests is a moment of bliss for him. He also has a deep affection for this industry, where people naturally connect with each other.

飯塚 啓Satoshi Iizuka

KINOE

KINOE

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

夏目 治樹Haruki Natsume

The Chef's Recommendations

Using techniques from Italy, France, and sometimes Japanese cuisine, Mr. Natsume brings out the best in ingredients.

He was born in Tokyo. In elementary school, he went to a teppanyaki restaurant with his family and was impressed by how cool and delicious the food was, which inspired him to pursue a career as a chef. After graduating from culinary school, he joined the Hilton Hotel and gained experience in various kitchens. He later worked at an Italian restaurant before becoming the chef at Tim's NY in Ebisu. Subsequently, he spent 15 years as the head chef at Ricos Kitchen, transforming it into a popular dining spot. In 2015, he opened KINOE, where he serves as the owner-chef. 

夏目 治樹Haruki Natsume

Taishu Sukiyaki Hokuto

大衆すき焼き北斗

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

山下 凌Ryo Yamashita

The enjoyment learned in the restaurant is an important part of Mr. Yamashita.

He was born in 1990 in Tokyo. While a student, he worked part-time at a Japanese-style pub for three years, where he learned the joy of interacting with guests through food. After graduating from college, he worked in the real estate industry for a while but then realized again that his experience in restaurants was a big part of his life, and he went back into the food and beverage industry. He then worked at a Yakitori (grilled chicken skewers) restaurant for two years and a Kyushu cuisine restaurant for three years before joining Always, Inc. Currently, he is a staff member at Ginza's Taishu Sukiyaki Hokuto.

山下 凌Ryo Yamashita

Yakatabune Amiko

屋形船 あみ幸(あみこう)

  • Asakusa, Tokyo
  • Yakatabune (houseboat)/Cruise boat,Other

遠藤 博文Hirofumi Endo

The chef devotes himself into seeking for dishes better than the exquisite view from the yakatabune (Japanese houseboat). 

Though he was originally operating a yakatabune (Japanese houseboat), in his 20's he turned over a new leaf in life and started further training to be able to offer better cuisine for which many guests come back to his yakatabune. Currently he devotes himself into creating menu, not only with tempura, their specialty, but also dishes that are better than the exquisite view from the yakatabune, and spare no effort to using seasonal high-quality ingredients. He is working actively at Amiko bringing out the original tastes of the ingredients, and sticking to using seasonal ingredients.

遠藤 博文Hirofumi Endo

Koromo Sushi

築地 挙母鮨

  • Tsukiji, Tokyo
  • Sushi,Japanese / Sushi

星野 秀幸Hideyuki Hoshino

Please, casually enjoy sushi in Tsukiji, where seasonal flavors from around the country gather.

Born in 1978 in Toyota City, Aichi Prefecture. He is now a manager of this restaurant. He grew interested in the food service industry thanks to his experience working part-time at a high-end sushi restaurant. Upon graduating, he entered the sushi world and honed his skills at sushi restaurants across Japan, including ones in Toyota City and Tsukiji, Tokyo. During that time, he met this restaurant's owner, who had a great love for Tsukiji, and decided to open a restaurant in Tsukiji - the place where seasonal fish from around the country gather. They opened up this restaurant in 2018 under the name "Koromo," which is the old name of Toyota City, where both he and the owner are from. He is committed to serving up the true flavor and spirit of authentic Edo-style sushi.

星野 秀幸Hideyuki Hoshino

Yakumo Hashimoto

八雲はし元

  • Nishi-Azabu, Tokyo
  • Japanese,Japanese

橋元 健Ken Hashimoto

A chef bringing the taste of Naniwa, Osaka, where culinary culture flourished, to the Kanto region.

Mr. Hashimoto is a native of Toyonaka City in Osaka. He has been interested in cooking ever since he was young and was brought up in an environment where he had many chances to encounter food. At his part-time job in a restaurant, he saw professionals at work with his own eyes and was determined to go down the path of cooking. He polished his skills at the famous Osaka restaurant Naniwa Kappo Kigawa to become a chef. He worked as head chef at the Nishiazabu Kappo restaurant Niko, and for 5 consecutive years, gained a Michelin 1-star rating. Mr. Hashimoto also enjoys eating food, and his witty talking style and warm character add so much to the already richly flavored food. 

橋元 健Ken Hashimoto

Meigara Tonkatsu Fukuro

銘柄とんかつ梟

  • Ikebukuro West Exit, Tokyo
  • Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / Curry / Beer

青木 俊介Shunsuke Aoki

Mr. Aoki spares no effort to show his strength in the place he desires.

After starting his career as a Japanese cuisine chef, he was eager to work at Meigara Tonkatsu Fukuro. However, he received advice from the owner that "you should first gain experience in multiple restaurants." Following that word, he started training at various tonkatsu specialty restaurants. While pursuing a finely honed technique, he has improved his unique sensibility.  And now, he shows his skills at the restaurant.

青木 俊介Shunsuke Aoki

<< Prev 3 4 5 6 7 8 9 10 11 12 13 Next >>
Please select the restaurants you are interested in among the list of chefs found for Tokyo prefecture area.