Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

841 - 860 of 1813 chefs

Osteria da K. [Kappa]

Osteria da K.[Kappa]

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

礒貝 勝成Katsunari Isogai

The Chef's Recommendations

Various experience from famous Trattoria to a 3-star sushi restaurant.

He was born in 1976 in Tokyo. Influenced by his good cook mother, he liked cooking since he was a child. Deciding to [do what I want to do most] when choosing his future career, he entered a cooking school. After graduating from the school, he started working at [CHIANTI] in Itakura. Later, he moved to [Trattoria MIKITA], and became a chef at the main restaurant for 4 years. Building up sufficient experience, he travelled to Italy. Returning to Japan, he broadened his experience at [Sushi Yoshitake] he had some connections, and became a chef at [Osteria da K.(kappa)].

礒貝 勝成Katsunari Isogai

Kamameshi Chazuke GRANCHA

釜めし茶漬け GRANCHA

  • Nara, Nara
  • Japanese,Japanese / Chicken / Sukiyaki (hot pot stew) / Kamameshi (rice cooked in an iron pot)

出口 恵美子Emiko Deguchi

Ms. Deguchi is a manager whose experience, spirit, and inquisitiveness are all exceptional, with a warm personality.

After joining the company in 2010, she served as the manager of Washokuya Happoh, a beloved local eatery. With the opening of Kamameshi Chazuke GRANCHA in 2019, she was appointed its manager and supports the restaurant with the skills cultivated. She sometimes works with the head chef through trial and error, paying close attention to the details of the dashi broth and flavor. With extensive experience in assisting with food preparation, she is a dependable presence who deeply understands the kitchen's workings. Driven by passion and determination, she leads the restaurant and is committed to making constant efforts every day.

出口 恵美子Emiko Deguchi

Zerodo Jukusei Steak

0℃熟成ステーキ

  • Namba, Osaka
  • Steak,Yakiniku/Steak / General / Hamburger Steak / Steak

鬼塚 尚也Naoya Onizuka

Mr. Onizuka admired his grandmother's delicious cooking, which made everyone smile.

He was born in 1998 in Osaka. His grandmother was an excellent cook and used to serve him and his friends. Her food was delicious, and the people who ate it were smiling and saying, "Delicious." He became a chef because he wanted to make people smile with his own cooking. At 15, he entered the world of cooking and trained at Rakushoku Kukan Satoshiya. After that, he joined Creo-ru corporation at the age of 20. He is currently working as a chef at Zerodo Jukusei Steak Main Branch.

鬼塚 尚也Naoya Onizuka

Japanese Restaurant Hana-Goyomi

日本料理「花暦」

  • Namba, Osaka
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi

花田 浩之Hiroyuki Hanada

Mr. Hanada is enjoying his life as a chef, realizing the dream that he has been drawing since childhood.

He was born in 1971 in Fukuoka. His love of cooking since childhood led him to dream of becoming a chef in Osaka. To fulfill this dream, he began training as a chef at a catering restaurant specializing in Kyoto-style kaiseki and Japanese cuisine. The restaurant owner-chef introduced him to Mr. Kurosaki, the executive chef at the time, and he joined Hana-Goyomi. Currently, he stands at the forefront as the restaurant's Executive Head Chef for Japanese cuisine.

花田 浩之Hiroyuki Hanada

Ristorante Fontana

リストランテ フォンタナ

  • Watanabe Dori, Fukuoka
  • Italian,Italian/French / General / Italian / Western Sosaku (creative cuisine)

小川 祐樹Yuuki Ogawa

Mr. Ogawa constantly strives to achieve the best cooking by engaging in a dialogue with the ingredients and the customers.

He was born in 1984 in Fukuoka. After graduating from Nakamura Culinary School, he worked at the Hotel New Otani Hakata for four years. He then moved to Tokyo and trained at Reims Yanagidate and other restaurants. Returning to Fukuoka, he worked at Bistro En Cocotte and Ristorante Canoviano Fukuoka before joining Ristorante Fontana. He continues to pursue the best cooking every day, not only to make the most of the day's ingredients but also to "adjust to the customer's tastes," his priority.

小川 祐樹Yuuki Ogawa

Yakiniku Tanmiya

焼肉 炭味家

  • Osaka Station/Umeda Station, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

山下 裕太Yuta Yamashita

Mr. Yamashita loves to eat and cook—a chef who has worked in Sushi and Japanese cuisine.

He was born in 1987 in Osaka. He has loved eating and cooking since he was a child. After working as a Sushi and Japanese cuisine chef, he now works at Yakiniku Tanmiya.

山下 裕太Yuta Yamashita

SHISHA LOUNGE MARRAKECH

シーシャラウンジマラケシュ

  • Tenjin, Fukuoka
  • Dining Bar,Dining bar

佐藤あゆみAyumi Sato

This restaurant provides enjoyable meals with excellent customer service, from Western to Middle Eastern cuisine.

Ms. Sato was born in Fukuoka. Her motto is "Providing every dish with careful preparation by hand." That drives her to work on everything from snacks that go well with alcoholic beverages to solidly made food and dessert. Her restaurant serves an unending variety of cuisine with a Western base, including Middle Eastern cuisine. The food itself creates the atmosphere of the restaurant. To provide delicious and highly satisfying food to customers, she uses her skills every day to charm guests with carefully made food. 

佐藤あゆみAyumi Sato

Tempura Ryori Sakura

天ぷら料理さくら

  • Kushiro, Hokkaido
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl)

朝日 隆仁Takahito Asahi

The Chef's Recommendations

Enjoy our tempura using proud ingredients of Hokkaido that is fine for even senior and delicate stomach.

He is from Hokkaido. His dream has come true to be the owner chef of a restaurant specialized in tempura using ingredients from Hokkaido where he was born and raised, as such a restaurant was rare. He harvests ingredients himself in the mountains and ocean by boat, then cooks them into crispy tempura using high-quality oil.

朝日 隆仁Takahito Asahi

Sakanaya Uosei

さかなや魚清

  • Numazu, Shizuoka
  • Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Crab

佐藤 晃成Terunari Sato

Mr. Sato is a young third-generation, handling everything from fish selection to cooking, who has honed his skills on the sea.

He was born in 1989 in Shizuoka. After graduating high school, he entered a culinary school in the prefecture and obtained a cooking license. Learned the basics of Japanese cuisine in the kitchen of a ryokan (Japanese inn), then worked as a head chef on a large pelagic purse seiner for ten years. In 2023, he took over Sakanaya Uosei, which has been in business since his grandfather's generation.

佐藤 晃成Terunari Sato

Yakiniku Hanabi Nishiki Branch

焼肉華火 錦店

  • Fushimi, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

杉山 勝高Masataka Sugiyama

Offering a time full of smiles with carefully selected Kuroge Wagyu beef and exquisite dishes.

Mr. Sugiyama was born in 1980 in Aichi. Since he was little, he has been interested in cooking and naturally wished to be a chef. With that desire, he entered a culinary school after graduating from high school. After graduation, he began training at an Italian restaurant in Osaka. He continued honing his skills at other restaurants and bakeries before joining his company in 2012. Having served at restaurants such as yakitori restaurants and izakaya (Japanese-style pubs) run by the company, he moved to Yakiniku Hanabi Nishiki. He has been serving Wagyu beef selected by his reliable eyes in various dishes, attracting visitors.

杉山 勝高Masataka Sugiyama

wa no mi

蕎麦と肴処 和ノ実

  • Urasoe, Okinawa
  • Soba (noodles),Japanese / General / Soba (noodles) / Kaiseki (tea-ceremony dishes)

片岡 毅Tsuyoshi Kataoka

The desire to challenge new things made who he is today.

Born in 1958 in Nagasaki Prefecture. Thanks to his father, who was a chef specializing in Japanese cuisine at an inn, he had an interest in cooking from a young age. After graduating from a culinary institute in Osaka, he trained at several Japanese restaurants, such as Tsuruya in Osaka. He eventually returned to his hometown and opened a restaurant there, but later moved to Okinawa for a new adventure. While working at a restaurant in Okinawa, he met the owner of [wa no mi] and was asked to become a chef there.

片岡 毅Tsuyoshi Kataoka

Creative Japanese Confectionery Studio BASHOAN

創作和菓子工房 芭蕉庵

  • Osaka Station/Umeda Station, Osaka
  • Cafe,Cafe/Sweets / Ice Cream / Wagashi (traditional Japanese sweets) / Japanese Tea

齋藤 有未Yumi Saito

She jumped into the field of Japanese confectionery along with her passion toward sweets and people.

She was born in 1996 in Osaka prefecture. She often made sweets since she was a child, as she liked cooking and also satisfying people. She was so astonished by eating tasty [warabi-mochi (bracken-starch dumpling)] at [Bashoan], as well as its style of grinding a stone mill to make your own flower, that she longed to be on the providing side. She started working at [Creative Japanese Confectionery Studio Bashoan] in 2015. Currently she is actively working as its manager, offering the traditional tastes with her smile to bring the enjoyment she experienced to many people.

齋藤 有未Yumi Saito

Kyo-no-Yakiniku-dokoro Renzo Karasuma Main Branch

京の焼肉処 蓮蔵 烏丸本店

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)

得津 皓平Kouhei Tokutsu

Mr.Tokutsu's interest in cooking led him to take his first steps as a chef.

He was born in 1990 in Kyoto. A part-time job as a student led him to discover the depth and interest of cooking. He started his career as a chef at a Yakiniku restaurant in 2009. Since then, he has honed his skills at Japanese kappo restaurants. He talked face-to-face with the current owner when considering his next career move. The owner's management theory and personality attracted him, so he decided to set up a new restaurant. He was appointed as head chef of Renzo Karasuma, which opened in December 2023.

得津 皓平Kouhei Tokutsu

Toki

刻季

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / French / Western Teppanyaki (iron griddle grilling)

中尾 健二Kenji Nakao

With delicate sensibility and reliable technique, Mr. Nakao creates dishes that will catch the eye.

He was born in 1976 in Kyoto. After graduating from culinary school, he honed his skills at many restaurants and hotels. Since 2010, he has served as the head chef at Harmonie Embrassee Osaka, a prestigious luxury hotel featured in the Michelin Guide numerous times. His culinary creations enchanted many diners, leaving them deeply impressed. He currently serves as the chef at Toki, where he offers dishes showcasing his exceptional skills and delicate sensibilities.

中尾 健二Kenji Nakao

Yakiniku House Daishogun Kanazawa Branch

焼肉ハウス大将軍 金沢店

  • Korinbo/Katamachi, Ishikawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Sake

金本 雄一Yuichi Kanemoto

With the knowledge of meat acquired at a renowned restaurant, Mr. Kanemoto challenges the possibilities of meat and rice in the Noto region.

He was born in 1987 in Osaka. Began his apprenticeship at the popular yakiniku restaurant Manryo in Osaka at the age of 18. Over 15 years, he established his knowledge and expertise in meat. After leaving Manryo, he spent two years at Gyugujo in Tokyo. Currently, he is serving as the head chef at Yakiniku House Daishogun Kanazawa Branch.

金本 雄一Yuichi Kanemoto

37 Steakhouse & Bar Naha

37Steakhouse&Bar那覇

  • Kokusai dori, Okinawa
  • Steak,Yakiniku/Steak / American / Hamburger Steak / Steak

高橋 大樹Hiroki Takahashi

A patissier-turned-chef, showing his excellent skills.

Mr. Takahashi was Born in 1987 in Chiba. He decided to become a patissier because he loved sweets since he was a child, and worked part-time at a restaurant during his high school days. While he was working at the [Hotel Francs] in charge of confectioneries, his interest in cooking grew bigger, and he changed his career as a chef for western cuisine. After having experience at Still Foods's [Ba-tsu] and [37 Steakhouse & Bar (Roppongi, Tokyo)], he is currently a chef at [37 Steakhouse & Bar Naha].

高橋 大樹Hiroki Takahashi

Sichuan Dentou Hinabe Shokukan Main Branch

四川伝統火鍋 蜀漢 本店

  • Sakae, Aichi
  • Szechuan,Chinese / General / Szechuan / Chinese Yakuzen (medicinal cooking)

陳 明賢Mingxian Chen

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.

陳 明賢Mingxian Chen

SUIPARA #Doutonbori Waffle

SUIPARA#道頓堀ワッフル

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Sweets,Cafe/Sweets / Cake / Parfait / Others

池田 みのりMinori Ikeda

Offers "memorable sweets" that are fun to look at and delicious to eat. 

Ms. Ikeda is from Osaka. She has experience in restaurants in the Osaka area, mainly cafes. Currently, active as a staff member of SUIPARA #Doutonbori Waffle. She offers "memorable sweets" in Dotonbori that look fun to look at, taste good to eat, and come in various attractive variations.

池田 みのりMinori Ikeda

Grilled Aging Beef TOKYO Shinjuku-sanchome Branch

グリルド エイジング・ビーフTOKYO新宿三丁目店

  • Shinjuku-Sanchome, Tokyo
  • Dining Bar,Dining bar / Steak / General / Wine

鈴木 邦夫Kunio Suzuki 

Attracted by the depth of the cooking, Mr. Suzuki honed his skills at several prestigious hotels and on luxury cruise ships.

He was born in 1974 in Tokyo. Curious since childhood, he was especially strongly attracted to cooking. After studying French cuisine and experiencing the depth of traditional cuisine nurtured by history and climate, he decided to become a professional chef to further master cooking. He has honed his skills at prestigious hotels such as the Hotel Okura Tokyo and the Marriott Hotel, as well as on luxury cruise ships, acquiring a wide range of knowledge and techniques. While working in the kitchen, he always looks for new ideas and uses them to develop his menu.

鈴木 邦夫Kunio Suzuki 

Nihon Yakiniku Hasegawa Bettei Ginza

日本焼肉はせ川 別亭 銀座店 

  • Ginza, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)

山田 幸隆Yukitaka Yamada

Collaboration of Japanese cuisine and Yakiniku, composed of Japanese cuisine techniques.

Mr. Yamada is from Chiba. After graduating from a local high school, he started working at a Kappo (Japanese-style cooking) restaurant in Asakusa, Tokyo. He honed his skills at famous restaurants and hotels in Tokyo. At 30, he was appointed head chef at a long-established Kappo restaurant in Roppongi. He continued to serve as a head chef at various restaurants, including sushi and Kaiseki (traditional multi-course meal) restaurants, further refining his expertise. In 2019, he joined Nihon Yakiniku Hasegawa. In 2022, he became a head chef at the opening of Nihon Yakiniku Hasegawa Bettei Ginza.

山田 幸隆Yukitaka Yamada

<< Prev 38 39 40 41 42 43 44 45 46 47 48 Next >>
With SAVOR JAPAN, you can easily find the information of the chefs by area or cuisine.