Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

901 - 920 of 1843 chefs

Milky Wave

ミルキーウェイブ

  • Kawagoe, Saitama
  • General,Western / General / Omurice (omelet rice) / Cake

小澤 勇Isamu Ozawa

His starting point was the flavor of the chicken rice he ate as a child

Chef Ozawa's starting point was the flavor of the chicken rice he ate as a child. He trained for 8 years at a French restaurant in Ginza and at a steakhouse in Roppongi. In 1978 he opened Milky Wave in his hometown Kawagoe. This year is the restaurant's 37th year in business.

小澤 勇Isamu Ozawa

Sushino Ikumi

寿しの いく味

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Sushi,Japanese / General / Sushi / Sake

中村 吉成Yoshinari Nakamura

Mr. Nakamura's passion and dedication to the ingredients bring smiles to people's faces with his captivating techniques and cuisine.

He was born in 1973 in Toky. When he was 20, he traveled to Hokkaido and worked part-time at a tourist hotel in Shiretoko, which led him to a career in food and beverage. He then gained experience in French cuisine at Maccarina, a group restaurant of Moliere, a famous French restaurant in Sapporo. At the age of 26, he returned to Tokyo and switched to Japanese cuisine, opening his own izakaya pub in Shibuya at the age of 27. He is now the representative of the Yoshinari Group, operating three restaurants in Shibuya and one restaurant in Marunouchi. He is a genuine chef who enjoys being in the kitchen more than anything else.

中村 吉成Yoshinari Nakamura

Yakitori Miyagawa Yotsuya branch

やきとり宮川 四ツ谷店

  • Ichigaya, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

山崎 智弘Tomohiro Yamazaki

The young leader advances towards [the best yakitori (chicken skewer) shop in the world].

He was born in 1988 in Tokyo. Being influenced by his mother who worked in the restaurant field, he got interested in cooking  and had training for 4 years at a ramen noodle shop in Tokyo. He entered the current restaurant in 2011, since then, his sociable personality has been the life of the restaurant. Currently he manages the branch as its manager. As the restaurant has an open kitchen, he makes the best effort to behave well and have good communication with the guests. He improves his cooking skills everyday to realize his dream to make his restaurant, which started from Nihombashi, Tokyo, [the best yakitori shop in the world].

山崎 智弘Tomohiro Yamazaki

Sushikappou Ku-kai

寿司割烹空海

  • Chiba Station, Chiba
  • Sushi,Japanese / Sushi / General

村木 未来Mirai Muraki

Born into a family of chefs, Mr. Muraki honed his skills from the age 15 to pursue a career as a sushi chef.

He was born in 1985 in Chiba. Growing up in an environment where many family members and relatives were chefs, he became familiar with cooking from a young age. He began his apprenticeship in Japanese cuisine at the age of 15. After his early years in Ueno and Kinshicho, he honed his skills in various sushi restaurants across Tokyo, including Roppongi, Ginza, Akasaka, and Ebisu. Since April 2019, he has been performing his expert skills at the newly opened Ku-kai. He is known for meticulous work and thoughtful customer service.

村木 未来Mirai Muraki

Agu-buta Shabu & Okinawa ryori Asatoya

アグー豚しゃぶ&沖縄料理 安里家

  • Asato/ Sakaemachi Market, Okinawa
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Nabe (hot pot) / Okinawa Cuisine

大濱 太彰Hiroaki Ohama

Mr. Ohama feels rewarded for the food and beverage work that can make people smile and share.

He wanted to work in a job where he could interact with people, so he entered the world of food and beverage. As he worked in restaurants, he became more and more interested in serving customers as well as in making food. Wanting to cook delicious food himself, he began learning about cooking enthusiastically. At Asatoya, he shows his natural cheerfulness and adds energy to the restaurant.

大濱 太彰Hiroaki Ohama

Nihon Yakiniku Hasegawa Ginza Main Branch

日本焼肉 はせ川 銀座本店

  • Ginza, Tokyo
  • Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Sake

益田 宜明Noriaki Masuda 

A chef who specializes in Japanese cuisine creates possibilities for new yakiniku dishes.

Mr. Masuda was born in 1974 in Kanagawa. After graduating from high school, he entered the world of Japanese cuisine at 18. His chef career began at a ryokan(Japanese hotel) in Izu, Shizuoka. Later, he moved to Tokyo and worked at various Japanese restaurants throughout Tokyo city. As a chef dedicated to traditional Japanese cuisine, he has served numerous food connoisseurs. At Hasegawa, he combines his acquired skills and carefully selected ingredients to create new possibilities for yakiniku (Japanese barbecue).

益田 宜明Noriaki Masuda 

Ippin Oryori Ootaki

一品 御料理 おゝたき

  • Okaido/Gintengai, Ehime
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

大瀧 泰三Taizo Ootaki

Mr. Ootaki carefully chooses various ingredients from Ehime and uses the skills he honed in Kyoto to weave seasonal Japanese cuisine.

He was born in 1979 in Ehime. He is the owner of Ippin Oryori Ootaki. Attracted to the culinary world during his college years, he trained in Kyoto. After experiencing French cuisine, he moved on to Japanese cuisine, studied at famous restaurants in Ponto-cho and Gion, and worked as a head chef and restaurant manager. Returning to his hometown at 33, he opened his current restaurant in 2013. With the skills and taste cultivated in Kyoto, he has developed the restaurant into one of Matsuyama's best by offering dishes in which the unique flavors of local ingredients shine through. The restaurant has become popular among Japanese and foreign travelers in recent years, entertaining guests with authentic Japanese cuisine.

大瀧 泰三Taizo Ootaki

Fukusho

ふく匠

  • Shimbashi/Shiodome, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Fugu (blowfish) / Nabe (hot pot)

村田Murata

Offers "a little bit better" at an affordable price, providing luxury for adults.

Ms. Murata is the Fukusho sub-leader, heading up the service staff. Fukusho offers a special dining experience in a corner of Ginza, including grilled blowfish, a rare dish in the Kanto area, and suppon nabe (hot pot with softshell turtle), which is not something commonly seen in everyday life. While the price range is reasonable, she and the restaurant provide guests with a luxurious time to enjoy "something a little good" with ease, keeping careful attention to service and space creation.

村田Murata

Oryori Sogo

御料理そごう

  • Kawaramachi Station, Kagawa
  • Kaiseki (course menu),Japanese / Unagi (eel) / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

十川 和彦Kazuhiko Sogo

Mr. Sogo uses his steady accumulation of experience to prepare dishes that impress and invite people to return.

He was born in 1980 in Kagawa and began his culinary career at 17, working part-time at an Izakaya (Japanese-style pub). After that, he continued to gain experience at Japanese restaurants in the prefecture. He has been refining his Japanese cuisine skills not only through the techniques he learned in his training but also through his efforts. In 2018, he opened his own restaurant, Oryori Sogo, which he had longed for. He expresses the local flavors of his hometown with his knowledge and talent in each dish.  His cuisine, which draws out the best of the ingredients and combines amazing taste and beauty, has gained the support of many people.

十川 和彦Kazuhiko Sogo

Wolfgang's Steakhouse Fukuoka

ウルフギャング・ステーキハウス 福岡店

  • Sumiyoshi, Fukuoka
  • Steak,Yakiniku/Steak / Steak / Wine

田山 欣彦Yoshihiko Tayama

Mr. Tayama takes great care in the quality, aging, and grilling of his food and gives guests moments of supreme bliss.

He was born in Osaka in 1976. Influenced by his father, who was a chef, he naturally pursued a career in the culinary field. He studied intensely at French and Italian restaurants in hotels for nine years and showed off his skills at house weddings and cafes. After joining Wolfgang's Steak House Osaka in 2015, he was appointed head chef of the Fukuoka branch in 2019 because of his solid culinary skills and leadership abilities that live up to the name of the high-class restaurant. In his daily work, he keeps the "taste of the finest steakhouses that impress even gourmets," which originated in New York.

田山 欣彦Yoshihiko Tayama

Ginza Shabutsu

銀座しゃぶ通

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

森下 英樹Hideki Morishita

Offering a luxurious experience with the finest ingredients.

Mr. Morishita discovered the joy of cooking at the age of 6. As a student, he devoured cookbooks and learned about skewers, shabu-shabu, and Asian cuisine. He offers an enjoyable time through food and conversation.

森下 英樹Hideki Morishita

Umi no Maho Restaurant Magic Ocean

海の魔法レストラン Magic Ocean

  • Yomitan/Chatan, Okinawa
  • General,Western / General / Beer / Wine

吉川 雄治Yuji Yoshikawa

Mr. Yoshikawa values creating dishes with deep passion and creativity.

He was born in 1975 in Shimane. He was a magician but sought a new career path upon his retirement. With the desire to do a job that would bring joy and smiles to people, he chose to become a chef. While gaining experience in various places, he honed his Italian cooking skills through self-taught instruction. He joined Magic Ocean as a chef and has been pursuing a new culinary world based on his past experience.

吉川 雄治Yuji Yoshikawa

Sushi Hanayoshi

鮨 花吉

  • Niseko/Kutchan/Rusutsu, Hokkaido
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

吉岡 亮平Ryohei Yoshioka

A skillful chef who offers exquisite seafood from Hokkaido.

Born in 1972 in Niseko-cho, Hokkaido. As his family ran a soba (buckwheat noodles) restaurant, naturally he entered the cooking field. After training at a sushi restaurant in Asakusa, Tokyo for 13 years, he learned how to select fish at a wholesale company in Chiba prefecture. In 2006, he went independent and opened [Sushi Hanayoshi] in his hometown Niseko-cho. He is still making efforts to offer exquisite seafood from Hokkaido to the guests and many from overseas as well.

吉岡 亮平Ryohei Yoshioka

TeppanYaki KOBE Beef Steak EBISU84

TeppanYaki KOBE Beef Steak EBISU84

  • Ebisu, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

曽我 竜也Tatsuya Soga

Mr. Soga celebrates life as a chef every moment so as not to have any regrets.

Mr. Soga was born in 1976 in Kanagawa. Admiring the manager of the restaurant he worked at part-time as a high school student, he aimed to become a chef. After gaining experience, on January 8, 2021, he joined TeppanYaki KOBE Beef Steak EBISU84 as an assistant at the same time the restaurant opened. Currently, he is the backbone of the store and manages it. 

曽我 竜也Tatsuya Soga

Tempura Miyashiro

天婦羅 みやしろ

  • Nakameguro, Tokyo
  • Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables)

宮代 直亮Naoaki Miyashiro

The Chef's Recommendations

Mr. Miyashiro is a Japanese chef who uses his expert skills to entice guests with crispy fried tempura.

Mr. Miyashiro was born in 1967 in Kanagawa Prefecture and went to a culinary school (Yokohama chouri) with his friend. After graduation, he trained at Hotel Metropolitan in Ikebukuro and gained experience at Royal Park Hotel in Yokohama. Then at Sakura restaurant in Hotel Nikko Tokyo in Odaiba, he started up the tempura counter and served as head chef. After that, he worked as head chef at Hilton Tokyo in Odaiba, then joined MUGEN, Inc. in 2018. He has been working at "Tempura Miyashiro" since May 2018, primarily responsible for tempura. 

宮代 直亮Naoaki Miyashiro

AWOMB Nishikiyamachi

AWOMB西木屋町

  • Shijokawaramachi/Teramachi, Kyoto
  • Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

宇治田 博Hiroshi Ujita

Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.

He was born in 1973 in Kyoto. His family owns the restaurant Hisagosushi, which has its main branch in Kawaramachi, Kyoto. When he entered the world of chefs earnestly, he wanted to "pass on the taste of shari rice that he had learned differently from his family." So, he pursued a culinary career different from his family's restaurant. After graduating from Tsuji Culinary Institute, he trained at kappo and Kyoto kaiseki restaurants. Currently, he works as a chef at AWOMB Nishikiyamachi and Karasuma main branches.

宇治田 博Hiroshi Ujita

Sushi Yuumu

鮓 有無

  • Nishi-Azabu, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (tea-ceremony dishes)

髙橋 輝良Kiyoshi Takahashi

Mr. Takahashi is a sushi master who preserves tradition while constantly pursuing new challenges.

He was born in 1973 in Tokyo. Fascinated with cooking from a young age, he aspired to pursue his career in the strict world of sushi chefs, which he saw in a documentary program. At 15, he began training at a renowned Ginza restaurant, gained experience in Ebisu and Akasaka, and finally branched out on his own at 32.  In 2019, he opened Sushi Yuumu in Nishiazabu. With an overwhelming spirit of inquiry and a hunger for excellence, he pursues umami to its utmost limits. He values tradition but is never afraid to innovate and consistently strives for new challenges.

髙橋 輝良Kiyoshi Takahashi

Nouvelle Epoque

Nouvelle Epoque

  • Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
  • French,Italian/French

山下 亮一Ryoichi Yamashita

Mr. Yamashita is a chef who works hard in a new place, pursuing new delicacies.

He was born in 1973 in Shizuoka. His father was a chef in his hometown of Izu. Because he hoped to get a job early in his career, he naturally chose the path of a chef. Started his career as a chef in earnest in Tokyo, where many famous restaurants are crowded. He worked the Western food department of Hotel Okura Tokyo (currently The Okura Tokyo), and then moved to French.  In 2022, he became the head chef with the opening of Nouvelle Epoque.

山下 亮一Ryoichi Yamashita

DepTH brianza

DepTH brianza

  • Azabu-Juban, Tokyo
  • Italian,Italian/French / Italian

奥野 義幸Yoshiyuki Okuno

Mr. Okuno presents his cultivated "depth" in the restaurant where "everyone is the main character."

He was born in 1972 in Wakayama. Raised in a ryotei restaurant, he studied business administration at a U.S. university and worked in the real estate industry before entering the culinary industry. He first served at an Italian restaurant in Tokyo and then moved to Italy. He returned to Japan after studying at eight restaurants in all regions of Italy. In 2003, he opened Ristrante la Brianza; it relocated to Roppongi Hills in 2016 as La Brianza. He then opened DepTH Brianza in Azabudai Hills in November 2023. In addition to his seven restaurants in Tokyo, he also produces restaurants and teaches cooking in Japan and abroad.

奥野 義幸Yoshiyuki Okuno

Matsunaga Wagyu Yakiniku Gion Kujyo

まつなが和牛焼肉 祇園 久成

  • Gion, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

MOINOL RABBIMoinol Rabbi

The skills of a chef were honed through experience with Japan's diverse food culture.

Mr. Rabbi was born in Bangladesh. He came to Japan in 2010 to pursue his dream of becoming a chef. His desire to learn about sushi culture inspired him to choose Japan as the stage for his career. Since then, he has worked as a chef in various restaurants across Japan, including in Izakaya, Italian, French, American Steakhouse, Hamburger Shop, and Spanish. His experience covers multiple types of businesses, from reasonably priced restaurants to high-end restaurants. He is currently working as a chef at Gion Kujyo.

MOINOL RABBIMoinol Rabbi

<< Prev 41 42 43 44 45 46 47 48 49 50 51 Next >>
With SAVOR JAPAN, you can easily find the information of the chefs by area or cuisine.