Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

1541 - 1560 of 1837 chefs

Fujiya Kyoshoku

ふじや京色

  • Shijokawaramachi/Teramachi, Kyoto
  • Japanese,Japanese / Kyoto Cuisine / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

藤原 崇史FUJIWARA TAKASHI

The parttime job that he had at an izakaya when he was a high school student inspired him to become a chef.

The reason why he decided to get a part-time job in an izakaya (Japanese pub restaurant) was that he wanted to eat the free food. It may not have been the most romantic reason, but this is what led to his career in the restaurant business. Through his part-time job he learned how much fun cooking was, and decided to attend catering college. At college he met fellow students who would play an important part in shaping his future career. After graduating, he spent time working in three different Japanese restaurants. After working for ten years, he and his friends from college opened "Jounetsu Shokusai Kyoshoku". Later, in 2014, they opened "Fujiya Kyoshoku".

藤原 崇史FUJIWARA TAKASHI

Rihga Royal Gran Okinawa Dining 19

リーガロイヤルグラン沖縄 Dining 19 (ナインティーン)

  • Okinawa Prefectural Office, Okinawa
  • General,Western / General

城間 功Isamu Shiroma

Helping his mother motivated him to become a chef

He got interested in cooking when he was helping his mother in the kitchen. Since then he had always wanted to be a chef, so he enrolled Ryukyu Culinary Institute to acquire special knowledges. He began to work at an old-established hotel in Okinawa, where he improved his cuilnary skills in western-style banquet dishes. When the hotel group opened a new hotel, he helped them out with his experienced skills, and they still ask him to cover peak periods often. Plenty of other chefs inspired his culinary creativity. The original multi-course chef's choice meals has gained a high reputation. He was appointed as the executive chef of Rihga Royal Gran Okinawa in May 2017.

城間 功Isamu Shiroma

Wine no Ie Budotei

ワインの家 ぶどう亭

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • French,Italian/French / General / French / European

塚本 将喜TSUKAMOTO MASAKI

This chef/owner, himself having been captivated by wine, aims to share its beauty.

He was born on December 1956, in Saga Prefecture. Being a fan of wine, he has worked as a sommelier in a French restaurant. Making the most out of his experiences as a sommelier, he opened a "restaurant to offer food that goes with wine". He has a stock of wines, mainly from France, chosen by himself that he can recommend to customers.

塚本 将喜TSUKAMOTO MASAKI

Awabi Japanese Restaurant Nishikiryu

あわび日本料理 錦りゅう

  • Nagoya Station, Aichi
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)

杉戸 滋典SUGITO SHIGENORI

The Chef's Recommendations

Admiring his grandfather and father, he did not hesitate to embark on the path of a chef

Shigenori Sugito was born on June 21st, 1969, in Nagoya, Aichi. He graduated from Nagoya Bunri University's junior college. His family has run restaurants for generations, and it seemed natural to help his parents ever since he was a child. He did not waver in his choice to succeed the family business, and to become a chef. Since then, he has not looked back, dedicating himself to following the path of a chef.

杉戸 滋典SUGITO SHIGENORI

MOELLEUSE

モワルーズ

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

田中 義和TANAKA YOSHIKAZU

The Chef's Recommendations

With a respect to tradition, the chef cooks French dishes cheerfully

Born on November 16, 1976 in Kanazawa, the chef went to "Kanazawa New Grand Hotel" where he works for two years after graduating from a local culinary school. After working at several restaurants for three years in the city's outskirts, the chef goes to study in France. In France, the chef works in Paris, Bordeaux and five to six other places for three and a half years. Before coming back to Japan, he spends half a year in England. Back in Japan, the chef works at various French restaurants and bakeries before moving to Tokyo where he starts working as head chef in a number of restaurants. In 2010, he opened his own restaurant, "MOELLEUSE."

田中 義和TANAKA YOSHIKAZU

Teppan-yaki Kokoro

鉄板焼 心

  • Meriken Park, Hyogo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

木下 学KINOSHITA MANABU

The Chef's Recommendations

Toward the world of cuisine in longing for the cool of those teppanyaki chefs he saw overseas

Originally studying at a hotel hospitality vocational school, he was propelled toward chefhood after being awed by the stylish cool of the teppanyaki chefs he saw when studying overseas as a student in Australia. He joined New Otani Kobe Harborland in 1995 and worked as head chef at Teppanyaki Rokko. In 2008, he moved on to be head chef at La Suite Kobe Harborland's Teppanyaki Kokoro. He holds the Japanese Teppanyaki Association (JTA)'s first-grade Certification of Proficiency as well as the Vegetable Sommelier Association's Junior Vegetable Sommelier Certification.

木下 学KINOSHITA MANABU

Wine Izakaya Charbon

ワイン居酒屋シャルボン

  • Namikidori/Fukuromachi/Nakamachi, Hiroshima
  • Italian,Italian/French / Italian / Wine

中野 正敏NAKANO MASATOSHI

A chef who delights his customers with his food, and has them coming back for more.

The sense of joy he received from making people happy with his dishes got him interested in cooking professionally. He then built up experience in catering and French cooking while working at a hotel. Presently, he shows off his culinary skills as a chef at Wine Izakaya Charbon.

中野 正敏NAKANO MASATOSHI

Bijindori

美神鶏

  • Ebisu, Tokyo
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)

小柳 賢一郎KOYANAGI KENICHIRO

Enjoy dishes waterboiled to perfection, served by a head chef from Kyushu

He was born in 1968 in Nagasaki Prefecture. He was deeply moved by the exceptional food served to him at the Japanese-style restaurant of an acquaintance, which set him on the path to becoming a chef. He polished his skills at a number of restaurants all over Nagasaki and Tokyo, before working at Fried Giblet & Giblet Stew Specialists - Koganeya in 2006. After 10 years of experience, he opened a new store in the franchise, Bijindori and is now the head chef.

小柳 賢一郎KOYANAGI KENICHIRO

Gyutan Sumiyaki Rikyu Izumichuo

牛たん炭焼利久 泉中央店

  • Izumi-Chuo, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

若生博利WAKOHIROTOSHI

15 Years Uninterruptedly at Rikyu

He often ate at Rikyu with his family up through his student days. Attracted by the restaurant's appeal, he joined Rikyu with the hope of becoming a chef. Since then he has been polishing his skills uninterruptedly at Rikyu, becoming a true veteran chef.

若生博利WAKOHIROTOSHI

Cuoco di Mare

cuoco di mare

  • Sakae, Aichi
  • Italian,Italian/French / General / Italian / Wine

髙木 雅規TAKAGI MASANORI

A chef who selects his ingredients with care and places a high value on harmony between food and wine

Born in 1974 in Nagoya, Aichi Prefecture, Mr. Takagi was surrounded by a lot of elders whom he respected who worked in the foodservice industry. That and the fact that he liked cooking made him decide to become a chef. After training at a number of Italian restaurants in Kanagawa Prefecture, he opened his own shop, Cuoco di Mare", at age 32. He serves authentic Italian food, paying careful attention to all ingredients and using seasonal ingredients that are procured daily. He also listens to his customers' preferences and recommends the wine that best matches the dishes the customers are having. This is one way he is always trying to create a more fulfilling dining experience for his customers."

髙木 雅規TAKAGI MASANORI

Wine & Food Argento

WINE&FOOD ARGENTO

  • Kokubuncho/Ichibancho, Miyagi
  • Italian,Italian/French / Italian / Pasta / Wine

大野 修ONO OSAMU

Introduced to the world of Italian cuisine through a part-time job during his time in university.

While in university, he worked part-time serving customers at a local famous Italian restaurant. There he learned the depth and charm of Italian cuisine, which is said to be the model for French cuisine, and he decided to work at the restaurant full-time. Since then, he has gained experience at several other Italian restaurants, and he is currently running Wine and Food Argento as manager and chef.

大野 修ONO OSAMU

Spiedino Fuggi

スピエディーノ フッジ

  • Odori Park, Hokkaido
  • Italian,Italian/French / Italian / Pasta / Wine

藤田 知宏FUJITA TOMOHIRO

Our inspiration was French cuisine, but we are also inspired by Italian cuisine.

He gained experience working at a hotel and restaurant in the city. During that time he was also given a job as a chef. At first, he started out doing French cuisine, and then he fell in love with Italian cuisine and opened Fujji, where he is currently based.

藤田 知宏FUJITA TOMOHIRO

Sky View candle

スカイビュー キャンドル

  • Matsue Station, Shimane
  • General,Western / General / Cake / Steak

柴山 明久SHIBAYAMA AKIHISA

To be a chef who pursue the taste of local ingredients

He was born in Matsue City, Shimane Prefecture, on August 12, 1958. He has been interested in food since his childhood. After graduating from a high school, he entered a vocational school for becoming a licensed cook. With experience in different styles of business and an inherent flair, he always works on cooking humbly.

柴山 明久SHIBAYAMA AKIHISA

Hishinuma - Japanese cuisine

日本料理 菱沼

  • Roppongi, Tokyo
  • Kaiseki (course menu),Japanese / Suppon (soft-shelled turtle) / Wine / Fugu (blowfish)

菱沼 孝之HISHINUMA TAKAYUKI

30 years after opening his restaurant, he opens up the world of Japanese cuisine with his own unique sensibility

Born in Kawagoe, Saitama in 1956, he was charmed by the way Japanese cuisine reflects the seasons, which inspired him to pursue becoming a chef. After graduating from the Kagawa College of Culinary and Confectionary Arts, he trained at a number of Japanese restaurants in Tokyo, such as Tsurunoya in Ginza, and then went on to open Nihon ryori Hishinuma in Mita, Minato in 1985. Then in 2005, he moved to Roppongi, Minato. Over the course of 20 years, he has proposed new ways to pair wine as well as rice to suitable dishes, and continues to do so now. He has obtained stars for 8 consecutive years ever since the Michelin Guide to Tokyo was launched. Also, he is passionate about having a good diet, and is active in publishing books and delivering talks as well.

菱沼 孝之HISHINUMA TAKAYUKI

Ristorante RinascereDojima

Ristorante RinascereDojima(リナッシェレドウジマ)

  • Kita-Shinchi, Osaka
  • Italian,Italian/French / Italian / Pasta / Wine

片山 裕貴KATAYAMA YUKI

Reputation built on our unique Italian taste with the spirit of France

Born in Osaka, 1984. Main chef of [Ristorante RinascereDojima]. Admiring his father who was a French chef, he followed him into the culinary world. He worked at the Rihga Royal Hotel Osaka and honed his skills in their dining cafe and French restaurant, as well as in event planning. Currently he is creating unique dishes with knowledge imparted from his Italian cuisine predecessor, and adding a touch of his specialty French method and inspiration, which has earned him a high reputation.

片山 裕貴KATAYAMA YUKI

Sumiyaki Ishokutei Nagomiya

炭焼居食亭 和や

  • Kokura, Fukuoka
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / General / Nabe (hot pot)

橋本 淳HASHIMOTO JUN

Sumiyaki resulting from the long pursuit of the most delicious cooking method.

Born March 23, 1972, in Fukuoka. Throughout ten years, the owner accumulated his experience from many izakayas. After researching ways to create delicious food, the owner came up with sumiyaki that preserves the original taste of the ingredients. With the realization of his dreams, he is now opening Sumiyaki Ishokutei Nagomiya

橋本 淳HASHIMOTO JUN

Gyutan Sumiyaki Rikyu Matsushima

牛たん炭焼利久 松島店

  • Matsushima, Miyagi
  • Izakaya (Japanese tavern),Taverns / Gyutan (beef tongue) / Local Japanese Cuisine / General

相沢幸宏AIZAWAYUKIHIRO

Bringing out the full flavor of beef tongue

Our chef entered into the world of cuisine having fallen in love with cooking as a child. After gaining experience at other beef-tongue restaurants, he came to Rikyu having been drawn to the idea of creative new tastes in beef-tongue cuisine. He spends each day at the grill with the aim of sharing with the world the full depth of flavor that is possible with beef tongue.

相沢幸宏AIZAWAYUKIHIRO

La Coccola

La coccola (外苑前 イタリアン ラコッコラ)

  • Harajuku/Meiji-Jingumae, Tokyo
  • Italian,Italian/French / Italian / Pizza / General

園田 洋平SONODAYOHEI

Distinctive, constantly innovative Italian cuisine.

After graduating from culinary school, he first spent time at Piatt in Funabashi, then at Granata, and at ASO, followed by further training at a Japanese restaurant and a dining bar. Widening the breadth of cuisine, in 2010 he opened La coccola to establish his own cuisine.

園田 洋平SONODAYOHEI

Lounge & Bar Grand Bleu

ラウンジ&バー グラン・ブルー

  • Ito/Shimoda, Shizuoka
  • Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Cake

鎌田 雅之KAMADA MASAYUKI

Inspired by the TV show "Food Heaven" to become a chef

Born in 1960. After studying under Masaru Kamikakimoto at "Alain Chapel", he worked as chef and then assistant head chef for the Huisten Bosch Hotels. In 2008 he was hired as the head chef for the "Hotel La Suite Kobe - Harborland" and was promoted to his current post as assistant general manager in 2009.

鎌田 雅之KAMADA MASAYUKI

Restaurant & Bar Magnolia

Restaurant&Bar Magnolia

  • Hiranuma, Kanagawa
  • Italian,Italian/French / Italian / French / Wine

桑本 倫之KUWAMOTO TOMOYUKI

Refusing to be tied down by one type of cuisine, we think you'll find the drink pairings at Magnolia superb

Our chef's main training was in Italian cuisine, but he has borrowed a little bit of everything to put together dishes for Magnolia, where we serve meals inspired by cookery from all over the West. His customers' smiles and compliments fuel his passion for the art.

桑本 倫之KUWAMOTO TOMOYUKI

<< Prev 73 74 75 76 77 78 79 80 81 82 83 Next >>
With SAVOR JAPAN, you can easily find the information of the chefs by area or cuisine.