Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

1641 - 1660 of 1836 chefs

Iemeshi Shushu Yuki

家めし 殊衆 豊輝

  • Shimbashi/Shiodome, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Western Homemade Meal / Shochu

佐藤 則子SATO NORIKO

Home cooking for city folk, with a down-to-earth hostess.

She was born in Tokyo in 1970. She was raised by parents who were both gourmands, and in elementary school she was determined to learn cooking. After becoming independent, she began inviting friends to her house to eat her home cooking, and this inspired her to start "Iemeshi Shushu" in 2004, specializing in home-style cooking difficult to come upon for the modern city dweller. Modest and unpretentious, she has earned the trust of the world-weary through her fine cooking.

佐藤 則子SATO NORIKO

Amets

Amets

  • Asakusa, Tokyo
  • Spanish/Mediterranean,Global/International / Spanish / Wine

服部 公一HATTORI KOICHI

The Chef's Recommendations

The traditional homemade food that he finally reached after traveling all over Spain.

He was born in Tokyo in 1979. He found employment for a period after graduating from college, but resolved to aim to become a chef. With just the clothes on his back, he went to Spain and perfected his skills over five and a half years in a total of eleven restaurants, from bars on the street to famous modern Spanish restaurants. He was particularly surprised by the homemade food that he encountered in the rural community of Catalonia. This surprise carried over to "Amets", which he opened soon after returning to Japan. He admired wild game so much that he obtained a hunting license by himself, and he is distinctly characterized by his speedy actions, as he says, "Once I think about it, I do it immediately."

服部 公一HATTORI KOICHI

Sardegna Kateiryori Tharros

サルデーニャ家庭料理 タロス(Tharros)

  • Dogenzaka/Shinsen, Tokyo
  • Italian,Italian/French / Italian / Wine / Others

伊藤 孝司ITO KOJI

A chef with a wealth of experience whose genius was recognised by Chef Baba

Koji Itou was born in Saitama prefecture in 1976. His part-time job at university led him into the world of cooking. In 2002, he went to Italy and honed his skills at the famous restaurants of Emilia-Romagna and Piedmont. He returned to Japan in 2005, and worked for 2 years at Taverna Messina in Jiyugaoka. After that, he worked for 4 years at an Italian restaurant in Hiroshima before coming to Tharros in 2012. In the spring of 2014, leadership of the kitchen was handed over to him by Chef Baba. Chef Itou hopes that just as before, he wants to make the unique food culture and atmosphere of Sardinia more widely known.

伊藤 孝司ITO KOJI

Sapporo Modern Restaurant Erimotei

札幌モダンレストラン えりも亭

  • Sapporo Station, Hokkaido
  • Japanese,Japanese / Sousaku Sushi (creative sushi) / General / Sashimi (raw fish)/Seafood

尾崎 貴幸OZAKI TAKAYUKI

Inadvertently became interested in cooking

Doing part-time work gave impetus for Mr. Takayuki Ozaki to embark on a path to becoming a chef. He started out with serving customers and worked his way up to be a chef. Working at Erimo-tei enables him to gain experience in many genres of food. This impetus that occurred at the right timing still fascinates him and spurs him on to continue down his path as a chef.

尾崎 貴幸OZAKI TAKAYUKI

Gyutan Sumiyaki Rikyu West Exit Main Branch

牛たん炭焼利久 西口本店

  • Sendai Station West Exit, Miyagi
  • Izakaya (Japanese tavern),Taverns / Local Japanese Cuisine / Gyutan (beef tongue) / General

渡邉毅WATANABETAKESHI

Ceaselessly refining his skills in Japanese cuisine

After graduating from cooking school he built up his career at four Japanese restaurants, and in 2006 moved to Rikyu. His motto as a chef is "Delicious, fast, and beautiful".

渡邉毅WATANABETAKESHI

Vino Hirata

ヴィノ ヒラタ

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

仁保 州博NIHO KUNIHIRO

The Chef's Recommendations

Deeply impressed by the Italians' service and delicious food

Born in 1974 in Tottori, the chef decided to pursue this path while visiting Italy and being drawn to its delicious cuisine and friendly people. After graduating from a culinary school, he entered an Italian restaurant. In 1998, he joined "Vino Hirata" and became head chef in 2009. In May, 2010, he became an owner chef.

仁保 州博NIHO KUNIHIRO

Restaurant La FinS

Restaurant La FinS

  • Shimbashi/Shiodome, Tokyo
  • French,Italian/French / French

杉本 敬三SUGIMOTO KEIZO

The Chef's Recommendations

His training started from as early as elementary school and he was considered a cooking genius.

He started working at a Japanese restaurant and Japanese sweet shops when he was an elementary school student. He graduated from the culinary school, Tsuji, and also went to France to study at a French cooking college. He went to Alsace and visited other areas as well. He became a chef after four years and returned to Japan after eight years in total. In 2012, he opened La FinS.

杉本 敬三SUGIMOTO KEIZO

Cafe Tosca

カフェトスカ

  • Minatomirai, Kanagawa
  • General,Western / General / Pasta / Pizza

小川 勝哉OGAWA KATSUYA

A chef who seeks out genuinely delicious food, following the concept of "the pursuit of true flavor"

After graduating from high school, he studied cooking working at a nearby French restaurant, until graduating from the Moranbong Culinary Training School, and going to France at the age of 21. While taking courses at Le Cordon Bleu there, he studied the simple perfection of the local cuisine before returning to Japan. After that, he worked at the Prince Hotel before taking part in planning the opening of the Yokohama Bay Hotel Tokyu. These days, he seeks out the origin of delicious flavor, taking advantage of nature's bounty, to bring out the inherent flavors of his ingredients and fashion a simple cooking method to create cuisine that defies categorization by country or genre.

小川 勝哉OGAWA KATSUYA

Japanese Restaurant Kisei

日本料理樹勢

  • Hiratsuka/Oiso/Ninomiya, Kanagawa
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

小山 直樹KOYAMA NAOKI

Fascinated by the delicate cuts, he was drawn to the world of traditional Japanese cuisine.

Koyama wanted to be a Western-style cook when he was small, but when he attended culinary school his eyes were opened to the finesse required of the knife work in traditional Japanese cooking, and after graduation he went to to work at a Japanese food restaurant. After 12 years of experience, he opened Kisei in 1997.

小山 直樹KOYAMA NAOKI

Pub Karaoke Studio Himawari

パブ-カラ スタジオ向日葵

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Dining Bar,Dining bar / Cocktail / Whisky / Shochu

美実MIMI

Live performance karaoke! Accompanied by exciting saxophone playing!

Mr. Yoshimi first experienced live karaoke at this store from a customer's point of view. He got interested in this unique style or karaoke, took his valued experience in playing the saxophone and went to Studio Himawari.

美実MIMI

Sumibi-yakiniku Yasubee

炭火焼肉 安部え

  • Sannomiya, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Kimchi Nabe (kimchi hot pot)

李 月淑RI GETSUSHUKU

A chef who creates everything from spices to exquisite dishes

Born in 1950 in Kobe city, the chef has always dreamed of opening his own Yakiniku (Japanese BBQ) restaurant and studies everything about Yakiniku himself. The chef makes everything, except for the ingredients themselves, himself. He also cuts the delicious beef into thick, enjoyable pieces. With his mother's original recipe, the chef serves delicious dishes. The restaurant he opened in San-no-miya in 1990, "Sumibi-yakiniku Abee" has numerous fans and frequenters.

李 月淑RI GETSUSHUKU

Oyster & Spanish Italian Bar Spiral

オイスター&スパニッシュイタリアンバル スパイラル

  • Dogenzaka/Shinsen, Tokyo
  • Oyster Bar,Dining bar / Italian / General / Seafood

池上 忠明IKEGAMI TADAAKI

Spanish Italian Fusion Cuisine

I thought it was important to learn a trade, so I decided to pursue cooking. As the chef at Spiral, I create Spanish Italian fusion cuisine, and cook dishes using oysters.

池上 忠明IKEGAMI TADAAKI

Kyodo Ryori Tei Sugi no Me

きょうど料理亭 杉ノ目

  • Susukino, Hokkaido
  • Japanese,Japanese / General / Crab / Hokkaido Cuisine

芦沢 一弘Kazuhiro Ashizawa

Fascinated by the ingredients of Hokkaido

The chef started his career at a Japanese cuisine restaurant when he was 18 years old. After advancing his profession through experiences and training, he served as the head chef at the sister restaurant Suginome Hotel Okura Sapporo branch in 2014. Today, as the head chef of this restaurant Suginome Main branch established in 1915, he introduces the local cuisine to the guests using Hokkaido’s great ingredients such as crab and other fresh seafoods.

芦沢 一弘Kazuhiro Ashizawa

Ristrante Onesto

リストランテ オネスト

  • Yachiyo/Sakura/Yotsukaido, Chiba
  • Italian,Italian/French / Italian / Pasta / Wine

江幡 雄司EBATA YUJI

Whole-heartedly Never lose sight of the origin when selecting raw materials.

He was born in 1972 in Funabashi City. He loves eating, so he chose the path of making food. He studied at Italian and French restaurants within the city. He worked as the master chef at several restaurants in Chiba, and in 2011, he opened Ristrante Onesto. In accordance with the name of the restaurant, he will select ingredients ‘with full sincerity' and be a chef who doesn't forget his origins. He would like you to think of his restaurant as another dining table. He values the relationship with his customers. As time goes by, he wants to devote himself every day to making progress along the path he have chosen to take.

江幡 雄司EBATA YUJI

Yakitori Fukuzumi Main Store

やきとり 福住 本店

  • Iwaki, Fukushima
  • Japanese,Japanese / Yakitori (grilled chicken skewers)

齋藤 義雄SAITO YOSHIO

Treating customers to carefully prepared dishes that follow in the traditional spirit of this long-established restaurant.

He was born in 1948 in Fukushima Prefecture. Chef Saito was born into the third generation of the family-owned Fukuzumi Ryokan, established in 1912. In in order to inherit the family business, he set his heart on becoming a chef. In 1979, he devoted himself full-time to running a restaurant specializing in yakitori (grilled chicken) while running a hotel, which he continues to do into the present. Chef Saito prizes highly the feeling of "gratitude to one's customers", and has opened three Yakitori Fukuzumi restaurants within Iwaki city. (The Hirono shop is currently closed)

齋藤 義雄SAITO YOSHIO

GINZA TOTOKI

GINZA TOTOKI

  • Ginza, Tokyo
  • French,Italian/French / French

十時 亨TOTOKI TORU

An encounter with a chef of French cuisine opened him up to the world of French food.

Toru Totoki was born in 1956 in Fukushima prefecture. When he was 20-years old, at a time that few people were familiar with French cuisine, he happened to meet the head chef of a French restaurant. Thanks to this chef's introduction, Totoki trained for 2 years at Regence Shibuya, then the famous French restaurant Ginza Lecrin, before going to Europe. He worked for 11 years as the head chef of Ginza Lecrin, from 1992 to 2003, then he opened Les Dix Temps, The Totoki. In 2013, the restaurant was updated and re-opened as Ginza Totoki.

十時 亨TOTOKI TORU

Izakaya Kumakichi

居酒屋 くま吉

  • Matsue Station, Shimane
  • Izakaya (Japanese tavern),Taverns

熊野 英治KUMANO EIJI

A chef's job is to bring joy to people.

Born in Matsue in 1973. He says his dream was always to have his own restaurant. He had an interest in cooking, and worked part time at a restaurant, while also often cooking at home. He began working at a sushi restaurant at the age of 24. His good points are that he enjoys serving people, and making them happy. This is what he believes is an important part of being a chef. He spent four years learning all of the ins and outs of sushi and Japanese cuisine to become independent. His heart's desire is to open a restaurant where customers feel welcome, and that serves original, heart-felt food.

熊野 英治KUMANO EIJI

Aile d'Ange Nagoya

エルダンジュNAGOYA

  • Nagoya Station, Aichi
  • French,Italian/French / French

丹羽 充NIWA MITSURU

Stepped into the world of culinary from an admiration of white chef coats

Born in 1960 in Aichi prefecture. The glamour of French cuisine left a great impression on him and he set his mind on becoming a French chef himself. He polished his skills at numerous noted restaurants, including The Westin Nagoya Castle, Au Bec Fin Ponto-cho branch, Maxim's de Paris Nagoya branch, and Imperial Wing. In 2004, he took the position of executive chef at Aile d'Ange main branch, a role he maintains to the present day.

丹羽 充NIWA MITSURU

Sushidokoro Koya Sendai Ekinaka

寿司処 こうや 仙台駅中店

  • Sendai Station West Exit, Miyagi
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

服部 洋HATTORI HIROSHI

Our chef feels it's his true calling to provide excellent service to his customers at the counter

Born in 1977 in Fukushima Prefecture. He worked at a sushi shop in Sendai for 14 years before becoming a chef at Sushidokoro Koya, and now he's the owner of Sushidokoro Koya Sendaisushidori Store. He loves to sell sushi over the counter and see all of his customers' faces - he feels that it is his calling.

服部 洋HATTORI HIROSHI

Ocomo

OCOMO

  • Asakusa, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)

安倍 康介ABE KOSUKE

The smiles of his customers inspire him to spend every day trying to make the best possible food on his hot plate.

He was born in Tokyo in 1995. From a young age he was interested in cooking, and when he was a student, he gained experience in the food industry through part-time jobs. This experience led to him setting his heart upon a career within cooking. In 2010, he started work at Asakusa Monja Ocomo. He became interested in working with a hot plate, which allows for a wide range of cooking to be performed. Every day he tries out new ideas as he cooks. He also puts his heart into welcoming his customers to make them happy.

安倍 康介ABE KOSUKE

<< Prev 78 79 80 81 82 83 84 85 86 87 88 Next >>
With SAVOR JAPAN, you can easily find the information of the chefs by area or cuisine.