Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

241 - 260 of 1810 chefs

Yakitori Kemuri [Sake specialty store]

焼き鳥けむり【日本酒専門店】

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Sake

池原 慎太郎Shintaro Ikehara

Mr. Ikehara aims to make people want to visit the restaurant daily with his delicious skewers and friendly service.

He was born in 1994 in Okinawa and is currently working at Yakitori Kemuri. He is conscious not only of creating an appealing menu that makes the most of tasty chicken skewers but also of providing friendly service. He aims to create a restaurant with a familiar atmosphere that makes people want to visit regularly.

池原 慎太郎Shintaro Ikehara

JB the DINING BAR

JB the DINING BAR

  • Tachikawa, Tokyo
  • Teppanyaki,Yakiniku/Steak / Italian / Steak / Western Teppanyaki (iron griddle grilling)

内野Uchino

A career change motivated by a passion for food. The skilled chef whose techniques have been refined through experiences both in Japan  and overseas.

Ms. Uchino was born in Tokyo. Originally working in the fashion industry, she decided to make a career change because of his high interest in food, so she knocked on the door of a French restaurant. She then went to Italy for further training to deepen her insight as a chef. After returning to Japan, she worked at an Italian restaurant in Tokyo, acquiring skills in everything from main courses to desserts. Currently, she works as a chef at JB the DINING BAR.

内野Uchino

Kyoto Sushi no Kura

京都 鮨ノ蔵

  • Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

小高 新吾Shingo Kotaka

Mr. Kotaka offers a relaxing atmosphere and delicious Sushi to the fullest.

He was born in 1980 in Tochigi. His father, who loves to cook and makes handmade soba noodles and Osechi (traditional Japanese New Year's dishes), has inspired him to love cooking. After moving to Tokyo, he worked part-time at a cake shop and became a pastry chef. Later, while working at a restaurant owned by a fresh fish store, he was attracted by the depth of fish cuisine and the deliciousness of fresh fish and entered the path of a sushi chef in earnest. He honed his skills at Sushi no Kura in Sapporo, which is reputed to be a famous restaurant that is hard to get reservations for. In 2024, he became a goodwill partner and opened Kyoto Sushi no Kura.

小高 新吾Shingo Kotaka

Hidagyu Sukiyaki Nakabashi Wakachiya

飛騨牛すきやき 中橋 わかちや

  • Hida/Takayama, Gifu
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

山田 裕紀Yuuki Yamada

After working in various genres, Mr. Yamada's challenge is to promote the appealing food and culture of his hometown.

He was born in 1990 in Gifu. His career in the restaurant industry began at an Italian restaurant in Nagoya. From the age of 21, he took on a managerial position. From age 25, he worked as a head chef at a dining bar and bistro in Nagoya. After that, he returned to his hometown and once left the restaurant industry, but returned to it again at the age of 32 when Stake Creation Company started up its restaurant division. In 2024, Hidagyu Sukiyaki Nakabashi Wakachiya opened. He is now promoting the fascinating food and culture of his hometown.

山田 裕紀Yuuki Yamada

Shokudoen Kita Shinchi Branch

食道園 北新地店

  • Kita-Shinchi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

黒木 幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木 幸喜Kouki Kuroki

CRAFT BEER FACTORY SHINJUKU ALE

クラフトビール工房 新宿エール

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Beer Bar,Bars (pubs) / Beer / Cocktail / Craft Beer

深谷 茶来羅Chakura Fukaya

Entered the restaurant business with a passion for customer service. Mr. Fukaya has been working hard as a restaurant manager.

He was born in 1983 in Tokyo. As he worked in various genres of customer service, he began to think he was suited for the job and entered the food and beverage industry. After graduating from Oda Cooking College, he gained experience in dining bars and other restaurants before joining his current company by fate. Following working at SHOW RESTAURANT "nest," he became the manager of SHINJUKU ALE in March 2021. The bar is popular among young people as a place where they can easily enjoy craft beer.

深谷 茶来羅Chakura Fukaya

ROLLER COAST MinatoMirai Branch

ROLLER COAST みなとみらい店

  • Kannai/Bashamichi, Kanagawa
  • Dining Bar,Dining bar / Steak / Sandwich / Hamburger

大仲 亮介Ryosuke Onaka

Miscellaneous goods, cars, food... A chef who loves American culture and insists on handmade.

Mr. Ryosuke Onaka was born in 1980 in Yokohama, Kanagawa. He gained experience working at American diners and Hawaiian cafes in Tokyo. In 2009, he opened ROLLER COAST near Nakagawa Station on Yokohama Municipal Subway. The popular restaurant expanded with a second location, MinatoMirai, in Marine & Walk in September 2019. Focused on capturing the charm of a classic American diner, he is dedicated to creating a cozy and welcoming atmosphere.

大仲 亮介Ryosuke Onaka

Yamato Ryori Tsukiji Ihachi Main Branch

倭料理 築地伊八 本店

  • Tsukiji, Tokyo
  • Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

池本 之浩Yukihiro Ikemoto

Mr. Ikemoto is a maestro of A5 Wagyu beef, giving shape to ideas from a new perspective.

He was born in 1970 in Osaka. To acquire professional skills, he decided to become a chef and graduated from Tsuji Culinary Institute. After that, he gained experience at a members-only restaurant and the InterContinental Yokohama Grand, followed by 26 years of work at a Wagyu wholesaler. At that time, he met the current company president and joined in August 2023. Utilizing his experience as a wholesaler, he developed a menu serving A5 Wagyu sirloin purchased at an affordable price on beef skewers. It has become the signature menu item at Tsukiji Ihachi Main Branch.

池本 之浩Yukihiro Ikemoto

Bungo Beef Steak Restaurant Somuri Nakasu Branch

豊後牛ステーキの店 そむり 中洲店

  • Nakasu, Fukuoka
  • Steak,Yakiniku/Steak / General / Hamburger Steak / Steak

川浪 陸Riku Kawanami

From anniversaries to everyday occasions, creating a restaurant that is loved by customers.

Mr. Kawanami was born in 1995 in Oita. He has been working as a chef since he was 18 years old. After graduating high school, he was in charge of French cuisine at a restaurant inside a hotel. He then gained experience as a pastry chef, after which he encountered Somuri around 2017. Now he works as the restaurant head at Bungo Beef Steak Restaurant Somuri Nakasu Branch. He values creating a restaurant that provides a warm experience for his guests, a place that is beloved not just for anniversaries but also for everyday use. 

川浪 陸Riku Kawanami

Yakiniku Motoyama Ebisu Branch

焼肉もとやま 恵比寿店

  • Ebisu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

渡部 一彦Kazuhiko Watanabe

Enjoy carefully selected Kobe beef.

Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.

渡部 一彦Kazuhiko Watanabe

Mizutaki Zenzai

水炊き 善哉

  • Hirao/Kiyokawa, Fukuoka
  • Mizutaki (chicken hot pot),Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)

山下 展史Hiroshi Yamashita

Mr. Yamashita is passionate about creating dishes that bring a smile to people's faces from the bottom of their hearts.

He was born in 1984 in Miyazaki. He decided to become a chef because he was happy to see people smiling and saying that his food was delicious. Since then, he has gained experience at various restaurants and met many people. In 2023, his skills were recognized, and he joined his current company, where he has worked as a chef at Mizutaki Zenzai ever since.

山下 展史Hiroshi Yamashita

Kappo Sakaba Miotsukushi Tennoji Branch 

割烹酒場 みおつくし 天王寺店

  • Tennoji/Abenobashi, Osaka
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

田村 知之Tomoyuki Tamura

Fascinated by delicious food, Mr. Tamura aspired to become a chef who could cook his own dishes.

He was born in 1993 in Osaka. He experienced a part-time job in a restaurant as a student, which sparked his interest in cooking. Started his professional career as a chef at Hanagoyomi in Swissôtel. After that, he moved to Kappo Ajisai and further honed his skills. In July 2022, he was offered a position at Miotsukushi Tennoji Branch and became the head chef.

田村 知之Tomoyuki Tamura

J.S. BURGERS CAFE Shinjuku Branch

J.S. BURGERS CAFE 新宿店

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Hamburger,Western / American / Pasta / Pizza

平野 巡Jun Hirano

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.

平野 巡Jun Hirano

Sichuan Dentou Hinabe Shokukan Kanayama Branch

四川伝統火鍋 蜀漢 金山店

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Szechuan,Chinese / Nabe (hot pot) / Szechuan / Shokoshu (Chinese Shaoxing wine)

陳 明賢Mingxian Chen

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.

陳 明賢Mingxian Chen

Ryoriya MOTO

料理屋 MOTO

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

山本 博之Hiroyuki Yamamoto

Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.

He was born in 1975 in Tokyo. He has been honing his skills and sensibilities in the world of chefs since his early 20s. After gaining experience as a chef at traditional Japanese restaurants in Kyoto, Osaka, and Tokyo, he became independent. Currently, he is actively working as the owner and chef at "Ryoriya MOTO" located in Nishi-Azabu, Minato-ku.

山本 博之Hiroyuki Yamamoto

ETO Sanchome Branch

料理人 えとう 三丁目店

  • Kokubuncho/Ichibancho, Miyagi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

衛藤 幸平Kohei Eto

Delighting guests with delicious, multi-faceted creations

Mr. Eto was born in 1980 in Akita Prefecture. He first set down the path to becoming a chef in his 20s, where he trained through work at blowfish and Japanese restaurants in Akita City. After developing skills at Japanese, Chinese, and Western restaurants and long-standing ryokan (traditional Japanese inns), he joined [Shunsai Wasou ETO] as head chef in 2011. After taking over as manager at [ETO] in 2016, he has served as the head of [ETO Sanchome store] since its opening in 2019. While specializing in Japanese cuisine, he also has experience in a wide range of cuisines, including Western and Chinese styles. The multi-faceted expressions of his skill continues to delight his customers.

衛藤 幸平Kohei Eto

Kitashinchi Yakiniku Satsuma Roppongi Branch

北新地焼肉さつま 六本木店

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

山田 智朗Tomoaki Yamada

Mr. Yamada is committed to creating a new type of restaurant and spreading the appeal of yakiniku (grilled meat).

He was born in 1987 in Tokyo. He fell in love with the taste of "Kitashinchi Yakiniku Satsuma," which he ate in Osaka and trained at the same restaurant. He was appointed the store manager at the newly opened "Kitashinchi Yakiniku Satsuma Roppongi branch" on February 23, 2023. He tries to create a new restaurant-style and welcomes guests with warm hospitality every day.

山田 智朗Tomoaki Yamada

Ayakaritai

あやかり鯛

  • Yushima, Tokyo
  • Local Japanese,Japanese / General / Local Japanese Cuisine / Sake

大山 和樹Kazuki Oyama

Mr. Oyama wants to provide guests with the best pairing of dishes and sake.

He was born in Kanagawa. Influenced by his mother, who was good at cooking, he aimed to be a chef from a young age. After gaining experience in various genres, including Japanese food, he became a head chef at the same time as joining Ayakaritai in 2019. He is also in charge of the Washuya, which operates within the restaurant. As a result, the restaurant has a solid reputation for sake and food pairings, which is highly regarded by many of its regular customers who are sake lovers.

大山 和樹Kazuki Oyama

Waraiya Uratenma Tenjin Yokocho Branch

わらいや 裏天満天神横丁店

  • Tenjinbashi/Tenjinbashi-suji, Osaka
  • Seafood,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Sake

南 光和Mitsukazu Minami

Worked part-time in a restaurant as a student and went straight into cooking. 

Mr. Minami was born in 1991 in Osaka. As a student, he worked part-time at a Kushikatsu (deep-fried skewers) restaurant in Shinsekai for 2 years. Since childhood, he has always liked to cook, so he entered the world of cooking. He studied at a Japanese restaurant with a vague desire to get his own restaurant someday. Later, he opened a Japanese restaurant for 2 years. Then after improving himself at an izakaya in Umeda, he became the owner of Waraiya in July 2022.

南 光和Mitsukazu Minami

Wagyu Yakiniku Horumon Aigo

和牛焼肉ホルモン アイゴ

  • Miyako Island/Ishigaki Island, Okinawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)

小底 博輝Hiroki Kosoko

Mr. Kosoko offers truly delicious Wagyu beef with his meat butchering career of over 20 years.

Mr. Kosoko was born in 1988 in Okinawa. He was born and raised on Ishigaki Island. He worked for about 20 years at a butcher store Misaki Gyu Honten that specializes in brand-name beef nurtured by the island's rich nature. As a managing director, he traveled throughout Japan and Taiwan. He became independent in 2020 and launched the Ishigaki Island Red Meat Shop. While engaged in meat sales, wholesale sales, and beef consulting, he became the manager of Wagyu Yakiniku Horumon Aigo, which he initially entered as a supplier. He is also in the kitchen and welcomes guests from around the island and beyond.

小底 博輝Hiroki Kosoko

<< Prev 8 9 10 11 12 13 14 15 16 17 18 Next >>
With SAVOR JAPAN, you can easily find the information of the chefs by area or cuisine.