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1661 - 1680 of 1843 chefs

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

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

Antiqua Trattoria Ciuri Ciuri

アンティカ・トラットリア シュリシュリ

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

高橋 健太TAKAHASHI KENTA

The Chef's Recommendations

Experience of apprenticeship era in Bologna, Italy ensures chef's works.

He was born in Tokyo in 1975. After graduating from culinary school, he trined for 3 years at "Osteria" in Funabashi, before leaving for Italy. For the 7 years he spent in Italy, he wandered from northern Italy to southern Italy with Bologna as his base, and gained experiences from numerous restaurants, with the Michelin-starred restaurant "IL SOLE" at the center. After returning to Japan, he joined the Sicilian restaurant "Don Cicco" in Shibuya and worked for 6 years under chef Tsutomu Ishikawa. In March 2013, he opened "Trattoria Antica Ciuri Ciuri".

高橋 健太TAKAHASHI KENTA

Le Coeur et Kokoro

Le Coeur et 心

  • Kokura, Fukuoka
  • General,Western / General / French / European

山下 誠市YAMASHITA SEIICHI

The Chef's Recommendations

I dove into the world of food because I wanted to make people happy through my food.

I was born in Kitakyushu City on March 10th, 1978. When I was in elementary school, I helped my parents cook, and their happiness was what made me enter the world of food. I decided to become a chef because I wanted more people to eat food that I prepared. I worked at and honing my skills in a hotel for 7 years, and I also worked at a wedding parlor in Fukuoka City for 9 years as assistant chef. Afterwards, I became independent, opening "Le Coeur et Kokoro." I have an establsihed reputation for preparing authentic French cuisine, using my many years of experience.

山下 誠市YAMASHITA SEIICHI

Sumibi Yakitori Kirishima

炭火焼鳥 霧島 

  • Hoshigaoka/Issha, Aichi
  • Japanese Sosaku (creative),Japanese / Yakitori (grilled chicken skewers) / Chicken / Shochu

花田 夏美HANADA NATSUMI

I entered the food world after a chance encounter with the boss.

Originally, Mr. Ikeda said he enjoyed customer service. While he was doing some other job, he met the boss of "Sumibi Yakitori Kirishima" and became interested in the food world. After that, he was invited by the boss to manage the restuarant together.

花田 夏美HANADA NATSUMI

Yakiniku Restaurant Konandai Kannaien

焼肉レストラン港南台関内苑

  • Konandai/Yokodai, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Horumon (offal meat)

藤本FUJIMOTO

He started in the world of yakiniku (grilled meat) through a meeting with a friend

Chef Fujimoto, from Yokohama City, is a long serving veteran-this year is his 37th. He found employment in the yakiniku business partially through the invitation of a friend. He has devoted himself to this business ever since. Although he temporarily left Yakiniku Restaurant Konandai Kannaien, this year will mark about 13 years since his return. With yakiniku, it is hard to choose ingredients because the taste of the ingredients directly comes through. Also, everyone has different preferences, so it is extremely difficult to flavor things that suit everyone. Successfully facing this difficulty, he is building a thriving restaurant.

藤本FUJIMOTO

Kokera

こけら

  • Shimokitazawa, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

渡邊 兼二朗WATANABE KENJIRO

I had a fascination with the hospitality industry and I always hoped to have my own place!

My first job working in the hospitality industry was at an izakaya. While I was working there, I became very interested in the industry and I began to think about starting up my own place. From that time on, all of my attention went into learning how to cook. The izakaya that I worked at focused mainly on seafood based cuisine, which meant that I gained a lot of knowledge and tricks about cooking with fish. People say that my knowledge of fish is on a different level to others.

渡邊 兼二朗WATANABE KENJIRO

Chinese Restaurant China Room

中国料理 チャイナルーム

  • Roppongi, Tokyo
  • Chinese,Chinese / General / Shanghai / Beijing

中里 卓NAKAZATO TAKASHI

A diehard chef, straight along this road from his middleschool longing

Born August 19, 1968, in Yokosuka, Kanazawa, during his middle school days he always gazed upon the neighborhood Chinese restaurant, impressed with the smells and the sounds he heard from its kitchen. He was inspired when a person from the restaurant noticed this and made him fried rice. While working as a part-timer at that restaurant, learning many things from the owner, he started on the chef's path. He built up experience at many different Chinese restaurants, most notable The Westin Tokyo's Ryutemmon. He has been working at China Room since 2003.

中里 卓NAKAZATO TAKASHI

Yagiya

屋宜家

  • Nanjo, Okinawa
  • Soba (noodles),Japanese / Okinawa Cuisine

玉城 利也TAMASHIRO TOSHIYA

The Chef's Recommendations

His own love of Okinawan soba motivated him to pursue the perfect dish

Born in Okinawa in 1985, our chef was raised on Okinawan soba and his love for it is unmatched. His fascination with the dish grew as he went from restaurant to restaurant, observing differences in flavor, until at last he decided to become a chef himself. Of particular importance to him is the balance of bonito and pork in flavoring the dashi broth. His aim is a taste that is refreshing, yet never boring, and he devotes himself wholeheartedly to that pursuit to this day.

玉城 利也TAMASHIRO TOSHIYA

Bardigo

BARDIGO(バルディゴ)

  • Hatchobori, Tokyo
  • Dining Bar,Dining bar / Italian / Pasta / Pizza

岩瀬 健志Takeshi Iwase

Enchanted by cooking with simple ingredients

After graduating from a vocational school, he trained at various hotels and restaurants before meeting Chef Hidaka of Acqua Pazza, who inspired him to switch to Italian cooking. Three years later, he is now left to himself in the kitchen.

岩瀬 健志Takeshi Iwase

Kappo Sushi Umeda

割烹・寿司うめだ

  • Tokaichi/Funairi/Yoshojima, Hiroshima
  • Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / Basashi (horse meat sashimi)

梅田 真志UMEDA SHINJI

The Chef's Recommendations

Realising his father's greatness and his own culinary aspirations on leaving Hiroshima.

Shinji Umeda was born on March 17th, 1982. He learned much while working a part-time job at a restaurant. The izakaya (Japanese pub) he worked in at that time had an open kitchen, and during everything he did there, from the difficulty of conversing with customers to gaining more knowledge about cooking, he thought to himself "Dad did it like this, and at that time he spoke about this," and the image of his father's face was constantly on his mind. Shinji is currently training at his father's restaurant, studying the culinary arts so that he may one day open his own restaurant full of smiling, satisfied customers.

梅田 真志UMEDA SHINJI

Rico Cowbell

RICO カウベル

  • Yokosuka/Oppama, Kanagawa
  • Hamburg Steak,Western / Hamburger Steak / Curry / Steak

川上 利博KAWAKAMI TOSHIHIRO

Serving the specialty hamburger steak I have cooked for a long in my own restaurant

He was born in Kagoshima Prefecture in 1954. After graduating from a high school, he came to Tokyo to enter the restaurant business. Chance led him to joining "Cowbell," a restaurant whose specialty is hamburgers. He worked there as a chef for 40 years. He did not initially think of independence, but gradually became eager to have his own restaurant. He finally set up his own restaurant 24 years ago. Currently, he and his wife are working closely together to provide delicious food and hearty service.

川上 利博KAWAKAMI TOSHIHIRO

Washoku to Tempura Zefu

わしょくと天ぷら ぜふ

  • Kokubuncho/Ichibancho, Miyagi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Sake

大江 信行OE NOBUYUKI

Influenced by his relatives who cooked for a living, he chose the same path

Born July 9th, 1958, he's a native of Miyagi Prefecture's Higashimatsushima City. Influenced by his relatives who cooked for a living, he too chose the same path. After graduating from the Musashino School of Culinary Arts in Tokyo, he trained for three years at a Japanese restaurant in the city before moving on to the high class Sendai restaurant Gin Tanabe. He plied his skills there for roughly 30 years before coming to Sumibi Wabo Hesoya (now: Wasyoku to Tempura Zehu) to cap off his career.

大江 信行OE NOBUYUKI

Ristorante Hamazaki

リストランテ 濱崎

  • Omotesando/Aoyama, Tokyo
  • Italian,Italian/French / Italian / Seafood / Wine

濱崎 龍一HAMASAKI RYUICHI

The Chef's Recommendations

Enchanted by Italian cuisine that draws out the inherent flavors of the raw ingredients

Originally from Kagoshima Prefecture, he graduated from a culinary school in Osaka before moving to Tokyo. After studying at various restaurants such as Basta Pasta, he went to Italy to learn authentic techniques. After working in Mantua and Florence, and trying more and more of the food in different restaurants, he returned to Japan to work at Ristorante Yamazaki. Afterwards, in 2001, he struck out on his own to open Ristorante Hamazaki.

濱崎 龍一HAMASAKI RYUICHI

Char-Grill Yakitori Mamecho Tsurumai branch

炭火やきとり 豆鳥 鶴舞店

  • Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
  • Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Chicken / Nagoya Cochin (chicken)

林 英樹HAYASHI HIDEKI

Attracted to restaurant management since he was a child

Born July 24th, 1970, in Aichi Prefecture. He has loved to cook since he was a child, and every time he went out to eat at a restaurant he was fascinated by the ambiance, and wound up wanting to own his own establishment when he grew up. After graduating from high school he attended the Osaka Abeno Tsuji School of Culinary Arts, where he trained to become a traditional chef. He then built up experience at a variety of restaurants before opening Mamecho.

林 英樹HAYASHI HIDEKI

Private Room Dining - HAKOYA - Sakae branch

個室ダイニング 箱屋 栄店

  • Sakae, Aichi
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

五十嵐 亨IGARASHI SUSUMU

A chef who not only ensures a great taste, but also creates a gorgeously looking plate

Born September 21, 1973 in Ichinomiya, Aichi. After graduating from university, he worked at a hotel. Using his experience while he was a student working part-time in the food industry, he switched careers to work in the world of cuisine. He is involved in a variety of genres of Japanese cuisine, such as Japanese gastronomy, creative cookery, and izakaya bar foods. In 2011, he worked at Hanaya Horizo. He's oarticularly proud of his detail oriented prep work and gorgeous presentation.

五十嵐 亨IGARASHI SUSUMU

Gyutan Sumiyaki Rikyu Nakakecho

牛たん炭焼 利久 名掛丁店

  • Sendai Station West Exit, Miyagi
  • Japanese,Japanese / Gyutan (beef tongue) / Curry

小野寺隆ONODERATAKASHI

Nothing says Sendai like gyutan (beef tongue)!

Nothing says Sendai like gyutan (beef tongue)! Interested in local ingredients, he took a job at Rikyu where he is now in charge of the grill. His motto is to take high quality ingredients and carefully grill them to perfection. "Grilling gyutan is fairly straightforward, and yet the flavor differs with each chef. I find that fascinating," Takashi remarks, as he affectionately tends the grill.

小野寺隆ONODERATAKASHI

Cantonese En Ken Takase

カントニーズ 燕 ケン タカセ

  • Marunouchi, Tokyo
  • Chinese,Chinese / Cantonese / Chinese Sosaku (creative cuisine) / Wine

高瀬 健一TAKASE KENICHI

The Chef's Recommendations

Our chef adds a stylish presentation to Hong Kong-style Cantonese cuisine

Our chef was born in May 1965 and is a native of Miyagi Prefecture's Sendai City. His interest in cooking started around the age of 20. On a visit to Hong Kong at the age of 24, the flavors of the authentic dishes he experienced there impressed him so profoundly that afterwards he sought out Hong Kong-style Cantonese cuisine. He moved to Tokyo at 29 and, after training mainly at hotel restaurants, including the Tokyo and Maihama Sheraton Hotels, he participated in the opening of the Mandarin Oriental Hotel Tokyo. Three years later, he achieved his first one-star Michelin rating and, after another four years, he opened Cantonese "Tsubame" KEN TAKASE.

高瀬 健一TAKASE KENICHI

Hakata Taki Gyoza Ikeda Shoten

博多 炊き餃子 池田商店

  • Hirao/Kiyokawa, Fukuoka
  • Gyoza (dumplings),Chinese / Shochu / Gyoza (dumplings) / General

冨永 信一TOMINAGA SHINICHI

By making sure ingredients change every day, there is always an eye on consistent quality.

Born in 1973, and a native of Fukuoka Prefecture, he had always loved food, but was working at a company unrelated to the culinary world. From there, he decided to change occupations and pursue the path of becoming a chef. Every day he constantly watches changes in conditions and the quality of ingredients to insure a consistent high level of quality, which means he is always studying the textures and flavors of the food he has perfected.

冨永 信一TOMINAGA SHINICHI

Ajisai Sankyu

味彩 山久

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Gyutan (beef tongue)

久世 竜吾KUZE RYUGO

The Chef's Recommendations

He watching his father, who was a chef, at work, and naturally got into cooking.

Born in 1974 in Mie Prefecture. His father was a chef, and being surrounded by cooking gave him a familiarity with it. At the age of 18, starting with a restaurant called kani honke, he did a variety of training, in Japanese grilling, yakitori, and a Japanese restaurant within a hotel. In July, 2011, he opened Ajisai Sankyu. Since opening, he has produced food that is healthy and doesn't use synthetic flavorings.

久世 竜吾KUZE RYUGO

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