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881 - 900 of 1843 chefs

Sushi Mukau

鮨 無何有

  • Shirokane/Shirokanedai, Tokyo
  • Sushi,Japanese / Sushi / Wine

大山 武雄Takeo Oyama

Mr. Oyama began his culinary career at 18 and learned the basics of cooking in Osaka and Tokyo.

Worked in a multinational restaurant in Australia, where he honed his skills outside of Japanese cuisine. After working at a five-star hotel in Hong Kong, he gained an overwhelming reputation as the owner of "Sushi Oyama" in Shanghai. The restaurant was awarded "Michelin Guide Shanghai" and received the "Best Japanese" prize in various awards. In 2021, he returned to Japan. He provides a new world by adding a worldwide sensibility to the essence of the delicate taste of Japanese fish.

大山 武雄Takeo Oyama

Ristorante ACQUA PAZZA

リストランテ アクアパッツァ

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

日髙 良実Yoshimi Hidaka

A pioneer who went to Italy to introduce Italian cuisine to Japan.

Born in Hyogo Prefecture in 1957. After training at [Alain Chapel], a French restaurant inside Kobe Portopia Hotel, he decided to work towards mastering Italian cuisine. He was one of the first people to go to Italy with the aim of studying Italian cuisine. Throughout his three years of study, he came to realize that the charm of Italian cuisine lies in regional foods. With this in mind, he studied at 14 different restaurants all across the country. In 1990, he opened this restaurant, naming it after the dish that impressed him the most during his studies.

日髙 良実Yoshimi Hidaka

Originator of Teppanyaki Steak Misono Shinjuku branch

元祖鉄板焼ステーキみその新宿店

  • Shinjuku West Exit/Tochomae, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

長野 広一Koichi Nagano

Know everything about Teppanyaki. Fully enjoy his dishes with the original savory tastes of the ingredients.

He was born on October 12, 1961 in Nerima-ku, Tokyo. After graduating from a culinary school, he experienced Japanese, Western, and Chinese cuisines. He also worked as a French chef at Ginza Mikasa Kaikan for 4 years, then has actively cooked teppanyaki (grilled on iron griddle)-style dishes for 35 years. His motto is to offer fun exciting moments to the guests with teppanyaki with the original savory tastes of the ingredients. Currently he works at Steak Misono, while enjoying communicating with the guests from a close distance. 

長野 広一Koichi Nagano

Sandaime Wakihiko Shouten Shin-Fukushima Main Branch

三代目 脇彦商店 新福島本店

  • Fukushima/Noda, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ)

松本 龍彦Tatsuhiko Matsumoto

If you forget your gratitude, you won't be able to meet delicious Japanese Wagyu.

Mr. Matsumoto is from Hyogo. He honed his skills by learning everything from cutting meat to judging it, mainly at famous restaurants in the Kansai region that specialize in meat dishes regardless of genre. Through his experience as a chef, he has always looked at meat, but the producers and suppliers understand the ingredients best. That is why he never misses saying, “Thank you for always supplying the best meat,” to Wagyu beef farmers and suppliers who carefully raise and deliver the beef.

松本 龍彦Tatsuhiko Matsumoto

KATSUDON

喝鈍

  • Osaka Station/Umeda Station, Osaka
  • Japanese,Japanese / Katsudon (fried pork cutlet bowl)

渡邉 誉Homare Watanabe

He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.

He was born in 1971 in Osaka prefecture. His father is the founder of [KATSUDON], now it is the main branch in Hozenji Yokocho. As he loved his father's [katsudon (rice bowl topped with cutlet)], he naturally decided to succeed his family business, and became a chef. In 1993, the second branch opened in Takimi-koji of Umeda Sky Bldg. and he takes charge of both operation and cooking. He carefully prepares [cutlet] one by one, without using frozen products or synthetic seasonings, with the motto of [domestic ingredients, quick, tasty, cheap]. By strictly following the taste of his father at the main branch, he keeps the tradition of this old-established restaurant. 

渡邉 誉Homare Watanabe

Kobe Beef Dining Wagyu Tok

Kobe Beef Dining 和牛特区

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Steak,Yakiniku/Steak / Hamburger Steak / Steak

ROZZO SICILIA

ロッツォ シチリア

  • Shirokane/Shirokanedai, Tokyo
  • Italian,Italian/French / Italian / Mediterranean / Wine

中村 嘉倫Yoshimichi Nakamura

Dream of 2 apprentices after 10 years.

He was born in 1974 in Tokyo. Deciding to keep cooking as a hobby, he entered an ordinary university. However, his passion for cooking became irresistible when searching for his career during job seeking activities. He entered an Italian restaurant in Tokyo after graduating university and met Mr. Tsutomu Abe. Promising to have their own restaurant together in the future, they continued brushing up their skills. Returning Japan after 3 years of work in Sicily, 2 ex-apprentices opened [ROZZO SICILIA] together.

中村 嘉倫Yoshimichi Nakamura

Yakiniku Kakura Nagasaki Douza Branch

焼肉かくら 長崎銅座店

  • Nagasaki City, Nagasaki
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

岩山洋明Hiroaki Iwayama

Making the restaurant a place where visitors want to come back again.

The cheerful and energetic staff members are waiting for you with smiles!

岩山洋明Hiroaki Iwayama

Jukusei Hidagyu Yakiniku GYU-SUKE

熟成飛騨牛焼肉GYU-SUKE

  • Hida/Takayama, Gifu
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

上道 和正Kazumasa Uemichi

Mr. Uemichi is a cook who thoroughly explores cuisine and calls himself a "culinary geek."

He was born in 1974 in Fukuoka. From a young age, he has always loved both eating and cooking. Aspired to be a chef to make many people smile with his cooking. After graduating from school, he became a chef and began his training. Honed his skills in a variety of restaurants of different genres. He is currently working at GYU-SUKE. He calls himself a "culinary geek" and says, "I always think that I want to provide more delicious food with a thorough exploration of cuisine."

上道 和正Kazumasa Uemichi

Hakodate Asaichi Aji no Ichiban

函館朝市 味の一番

  • Hakodate, Hokkaido
  • Japanese,Japanese / Hokkaido Cuisine / Donburi (rice bowl) / Shio Ramen (salt-flavored ramen)

日下 隆二Ryuji Kusaka

As his parents originally ran a ramen shop in Chitose, Hokkaido...

The thing that prompted his interest in cooking was the fact that his parents ran a ramen shop in Chitose, Hokkaido and the fact that he could closely observe them from a young age. After graduating from high school, he went on to culinary school, after which he opened [Aji no Ichiban,] a restaurant that is now popular with both tourists and the working people Asaichi!

日下 隆二Ryuji Kusaka

President CHIBO Minami-honten

ぷれじでんと千房 南本店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

植田 瞬Shun Ueda

A chef whose delicate skills have raised okonomiyaki to a higher level.

Mr. Ueda was born in 1996 in Fukuchiyama-shi, Kyoto. Having always loved to eat, he aspired to become a chef and entered the food industry. Obtained his chef's license while still in high school, and after graduation, he started working at President CHIBO Minami-honten. He goes to various restaurants to study the flavors and cooking methods. This is all because he wants his customers to be impressed by the food he serves. He says, "I hope that through cooking, people can nourish their energy for tomorrow."

植田 瞬Shun Ueda

Hokkaido Italian Mia Bocca Shinjuku Takashimaya Branch

北海道イタリアンミア・ボッカ新宿タカシマヤ店

  • Shinjuku-Sanchome, Tokyo
  • Italian,Italian/French / Italian / Pizza / Pasta

Restaurant Ohtsu

レストラン オオツ

  • Hitachi/Hitachiota, Ibaraki
  • French,Italian/French / French / Western Sosaku (creative cuisine)

大津 高志Takashi Ohtsu

Mr. Ohtsu wants to offer dishes with all his heart to those who have chosen his restaurant.

He was born in 1948 in Ibaraki. His love of eating and drinking led him to become a chef. He has read many cookbooks on French cuisine and other culinary specialties and has visited various regions of Japan in search of ingredients. Throughout his career, he has been in search of his own unique taste. In 1990, he opened Restaurant Ohtsu in his hometown of Ibaraki. Today, with his son and chef, he still continues to evolve as a cook.

大津 高志Takashi Ohtsu

SHOGUN BURGER Shinsaibashi Branch

SHOGUN BURGER 心斎橋店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Fast Food,Other / Hamburger

南 優星Yusei Minami

Mr. Minami is an enthusiastic chef driven by a passion for hamburgers and customer feedback.

He was from Hyogo. Burgers are his favorite food, and he has wanted to work at a hamburger store since childhood. He made this dream come true when he launched the SHOGUN BURGER Shinsaibashi Branch. With a passion for researching hamburgers, he has eaten hamburgers from many different restaurants. He is encouraged by the comments he hears from customers when they leave, "It was delicious." "Customer satisfaction is my greatest motivation and goal to be fulfilled," he says.

南 優星Yusei Minami

Nihonryori Tomita

日本料理とみた

  • Kumamoto, Kumamoto
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

冨田 浩Hiroshi Tomita

Mr. Tomita presents the quintessence of Japanese cuisine in a Japanese setting, with dishes that are rich in flavor and make the most of seasonal ingredients.

He was born in 1969 in Kumamoto. The owner of Nihonryori Tomita. While working part-time at a Japanese restaurant, he was praised for the delicious rice balls he made, which awakened his enjoyment of working in the food industry. He trained at a Japanese restaurant in Tokyo for five years, aspiring to become a professional. After returning to Kumamoto and working for many years as a sous chef at a traditional Japanese restaurant and a chef at a Japanese restaurant, he founded his current restaurant in 2008. The restaurant was moved to its current location in 2020. He attracts guests from Japan and abroad with seasonal delicacies and cordial hospitality in an elegant Japanese space.

冨田 浩Hiroshi Tomita

Hikariya Higashi

ヒカリヤ ヒガシ

  • Matsumoto Station, Nagano
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

?橋 有希Yuuki Takahashi

Making the best use of the rich bounty of Shinshu, Mr. Takahashi presents dishes full of wild flavor.

He was born in 1979 in Nagano. After graduating from Oda Cooking College, he joined Nadaman Co., Ltd. He worked for 13 years at "Kaiseki Ichukyo" in Ome-shi, Tokyo, where he served as sous chef. Then, he worked as a head chef at Kona Besso in Izunagaoka Hot Springs, Izunokuni-shi, Shizuoka for 5 years, and then joined Tobira Holdings Co., Ltd. He currently works at Hikariya Higashi as the general chef of Japanese cuisine.

?橋 有希Yuuki Takahashi

SUSHIGEN

すし験

  • Marunouchi, Aichi
  • Sushi,Japanese / General / Sushi / Shabu-shabu (boiled meat slices)

秋枝 泰祐Hiromasa Akieda

Crafting a perfect experience for each day's guests.

Mr. Hiromasa Akieda was born in 1970 in Aichi Prefecture and started in the restaurant business at the age of 20. He has worked in Nagoya, Aichi, focusing his studies on Japanese food, and became familiar with a variety of ingredients. He currently manages [SUSHIGEN], where he carefully chooses the perfect ingredients and sake for each day's guests, serving a blissful experience over the counter.

秋枝 泰祐Hiromasa Akieda

Nihon Yakiniku Hasegawa Omotesando branch

日本焼肉はせ川 表参道店

  • Omotesando/Aoyama, Tokyo
  • Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Wine

齊藤 綱二Koji Saito

Mr. Saito, a dedicated Japanese cuisine artisan, explores the possibilities of Yakiniku.

He is from Chiba. After graduating from a vocational school, he began his culinary training at a cookshop in Tokyo. Later, he had the opportunity to meet Mr. Masuda, the company's executive chef, and spent 12 years honing his skills in Japanese cuisine, Tea Kaiseki (tea-ceremony dishes), and Shojin Ryori (Buddhist cuisine), serving as his right-hand person. In June 2022, he assumed the head chef position at the Nihon Yakiniku Hasegawa Omotesando branch.

齊藤 綱二Koji Saito

Sankiro Saryo KAITO

三宜楼茶寮KAITO

  • Moji, Fukuoka
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

田中 俊彦Toshihiko Tanaka

Inheriting his father's passion, Mr. Tanaka has continued to hone his skills as the same chef.

He was born in 1975 in Fukuoka. He entered the culinary world at a restaurant where his father, who was a chef, took him. Starting his training at the age of 15, he devoted himself to the study of Japanese cuisine. After honing his skills at various famous restaurants, mainly in Fukuoka, he joined his current company. He continues to create beautiful and delicious dishes at restaurants such as Kaisendokoro Sushi KAITO Mojiko Main Branch and Sankiro Saryo KAITO, making full use of the skills he has cultivated and his keen eye for discerning ingredients.

田中 俊彦Toshihiko Tanaka

Sennaritei Shinkabou

せんなり亭 心華房

  • Hikone/Taga/Aisho, Shiga
  • Teppanyaki,Yakiniku/Steak

川上 康裕Yasuhiro Kawakami

Valuing every encounter with customers and ingredients, Mr. Kawakami delivers the best taste of the moment.

Mr. Kawakami was born in 1988 in Shiga. After graduating from a cooking school, he trained at an Italian restaurant in Gion, Kyoto, and started his career as a chef. After that, he gained experience in French cuisine at a wedding hall in Shiga Prefecture and then moved to Sennaritei Fudo, a restaurant specializing in Omi beef in Shiga Prefecture. He creates new-style course meals using Omi beef, Shiga's specialty, and always works with the ingredients with full attention.

川上 康裕Yasuhiro Kawakami

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