Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

801 - 820 of 1843 chefs

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

Tarikino Kappou

他力野割烹

  • Ginza, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Wine / Sake

他力野 慶太Keita Tarikino

Challenging the Shuhari (follow the rules, break the rules, transcend the rules) of Japanese cuisine, Mr. Tarikino fascinates guests with various "freshly prepared" dishes that embrace the seasons.

He was born in 1974 in Nagasaki. Attracted by the way a chef finishes skewers behind the counter at a yakitori restaurant in his hometown, he decided to pursue a career in the culinary field. After training at kappou and Japanese restaurants in Nagasaki City, he studied at a Japanese restaurant in Yokohama City. Then, he got to work with the Ukai Group and became the head chef at kappou ukai in Ginza Roppongi. As the culmination of his efforts, he founded his current restaurant in July 2022 and became independent. Serving dishes at the counter, which is his starting point, he serves " freshly prepared" dishes with creative and unique arrangements.

他力野 慶太Keita Tarikino

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

SH’UN Wine & Dine

ワイン&ダイン「シュン」

  • Namba, Osaka
  • Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

森田 浩史Hirofumi Morita

Mr. Morita became a head chef who prepares high-quality and delicious food to fulfill his dream as a student.

He was born in 1993 in Osaka. When he was a student, he was captivated by the sight of a chef working across the counter of a Kappo restaurant, and his dream from then on was to become a chef. He began his career in 2013 at Swissotel Nankai Osaka SH'UN Wine & Dine. After training at Steak Kappo Tsune-zune, he gained further experience by returning to his current workplace, SH'UN Wine & Dine, and since November 2024, he has displayed his skills as the restaurant's head chef.

森田 浩史Hirofumi Morita

TREE by NAKED yoyogi park

TREE by NAKED yoyogi park

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Others

foujita

foujita

  • Fukushima/Noda, Osaka
  • Italian,Italian/French / Soba (noodles) / General / Nabe (hot pot)

門野 倫也Michiya Kadono

The Chef's Recommendations

Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.

He was born in April 1973 in Hyogo. Experienced in the food and beverage industry as a part-time job in high school. He had been a salaried employee of a large company but quit because he wanted to work with his own skills. Having good seniors, he trained and studied Western cuisine, Japanese cuisine, French cuisine, and handmade soba (buckwheat noodles). Since 2014, he has been the head chef of the affiliated restaurant Fujino. Currently, he is also the head chef of foujita. While utilizing his French experience, he opens up new Japanese and Western cuisine.

門野 倫也Michiya Kadono

tsugumi

tsugumi つぐみ

  • Shimokitazawa, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Wine

木原 良尚Yoshinao Kihara

Mr. Kihara proposes highly flexible menus based on his experience as a French chef.

He was born in 1978 in Tokyo. Began his career as a French chef at the age of 19. He has gained experience as a chef in Japan and abroad, including in Tokyo, Hokkaido, France, and Singapore. tsugumi is Mr. Kihara's third restaurant. While keeping a Japanese food base, he offers a highly flexible menu by combining elements of various genres, including his experience as a French chef.

木原 良尚Yoshinao Kihara

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

Nikutei Yuhi

肉亭 結

  • Shijokawaramachi/Teramachi, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Kaiseki (tea-ceremony dishes)

桜井 敬士Keiji Sakurai

Mr. Sakurai connects ingredients selected from all over Japan and expresses them in his cuisine.

He was born on March 10, 1973 in Shiga. The reason he chose to become a chef was because of his strong will to test how much he could do in one path. He studied mainly Kyoto cuisine at Hotel Okura Kyoto's Irifune. He is currently the head chef of Nikutei Yuhi. By continuing to grow in the culinary world and challenging his limits, he continues to hone his true skills and passions.

桜井 敬士Keiji Sakurai

Ryotei Omiya ICHI-NO-YA

料亭 大宮 一の家

  • Omiya, Saitama
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sushi / Sukiyaki (hot pot stew)

赤石 純一Junichi Akaishi

The elegant kaiseki cuisine prepared by techniques cultivated over many years fascinates guests.

Mr. Akaishi was born in 1973. He became interested in cooking when preparing dinner for his working parents. Following high school graduation, he enrolled in a specialized culinary school. After completing his studies, he worked at the renowned Japanese confectionery shop Ginza Seigetsudo before joining Ryotei Omiya ICHI-NO-YA at age 21. Once he left his job, he gained a lot of experience, including at the CITY CLUB OF TOKYO, a members-only club in the Embassy of Canada. Fate brought him back to ICHI-NO-YA at the age of 36, where he rose to the position of head chef at 45. He is a chef who attracts guests with dishes that are filled with tradition.

赤石 純一Junichi Akaishi

Gyukaku Shinjuku Omekaido Overbridge Branch

牛角 新宿大ガード店

  • Shinjuku West Exit/Tochomae, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

髙原あゆみAyumi Takahara

Ms. Takahara welcomes guests with Japanese hospitality, energy, and a smile.

She has been working for 15 years at Gyukaku, located in Shinjuku, in the heart of Tokyo. It is visited by guests from many different countries every day. With a smile, she works hard daily to provide a pleasant dining experience for all customers in the spirit of Japanese-style hospitality.

髙原あゆみAyumi Takahara

Hidatakayama Hida-Gyu Kyodo-ryori Shusai

飛騨高山 飛騨牛 郷土料理 酒菜

  • Hida/Takayama, Gifu
  • Izakaya (Japanese tavern),Taverns / General / Japanese Beef Steak / Local Japanese Cuisine

重森Shigemori

Cooking as a chance to bring happiness and joy to others

The chef has always truly loved cooking. Hearing customers say, "It was delicious! Thank you," is a continuous source of inspiration through which she wants to stir emotions in many people with her work. Through that desire, she strives to provide happiness, fascination, and hospitality to visitors, allowing them to enjoy the local cuisine that is unique to Hidatakayama.

重森Shigemori

Nonna Nietta

Nonna Nietta

  • Tsukuba, Ibaraki
  • Italian,Italian/French / Italian / Steak / Pasta

川村 憲二Kenji Kawamura

With "guest first" as the basis, Mr. Kawamura faces nature with a wealth of knowledge and experience.

He was born in 1978 in Ibaraki. A part-time job at an Italian restaurant, which he started as a college student, led him to become a chef. After working at a restaurant in Tokyo, he went alone to Italy to get to know the authentic taste. Trained for 6 years, he came back to Japan. He returned to his hometown and opened Nonna Nietta in March 2021. As a chef, he not only approaches ingredients with sincerity but also always thinks of his guests and ensures that they enjoy their time at the restaurant.

川村 憲二Kenji Kawamura

Hiroshimagyu A5 to Meibutsu Tan Yakiniku Horumon Nikucho

広島牛A5と名物タン 焼肉ホルモン にくちょ

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Cow specialty store Itamae Yakiniku Ichigyu Sannomiya Branch

雌牛専門店 板前焼肉一牛 三宮店

  • Shin-Kobe/Kitano, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

尾形 陸Riku Ogata

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.

尾形 陸Riku Ogata

Fugu Ryori UMEI

ふぐ料理 うめい

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)

梅井 聖寿Kiyotoshi Umei

After a fateful encounter with fugu, Mr. Umei became a licensed Fugu chef.

He was born in 1993 in Osaka. His love of his mother's cooking was the starting point for his career as a cook. He started working part-time at a fugu restaurant and obtained his fugu chef's license the following year. At that point, he already had a clear vision for his future. He later joined a specialized fugu restaurant, where he honed his skills for 8 years. In May 2023, he opened Umei as the owner and head chef.

梅井 聖寿Kiyotoshi Umei

Tokachi Butadon Ippin Chitose Branch

十勝豚丼いっぴん 千歳店

  • Chitose/Kita-Hiroshima/Eniwa, Hokkaido
  • Butadon (pork bowl),Japanese / General / Donburi (rice bowl) / Local Japanese Cuisine

尾? 将志Masashi Ozaki

For that single word "delicious", Mr Ozaki carefully grills the pork every day.

He was born in 1983 in Hokkaido. In 2010, he entered Tokachi Butadon Ippin. After gaining experience in all the branches, he became the manager of the Chitose branch, which opened in November 2024. His earnest and honest personality and solid skills are his charms. Because he wants his guests to enjoy the aroma of grilled pork, he is conscious of cooking carefully when he is in the kitchen. Although the use of charcoal fire increases the difficulty of cooking, he gives his best effort every day to hear his guests say, "It's delicious."

尾? 将志Masashi Ozaki

Sichuan Dentou Hinabe Shokukan Meieki Branch

四川伝統火鍋 蜀漢 名駅店

  • Nagoya Station, Aichi
  • Szechuan,Chinese / General / Szechuan / Shokoshu (Chinese Shaoxing wine)

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

YOSHIKI FUJI

YOSHIKI FUJI

  • Hitachi/Hitachiota, Ibaraki
  • French,Italian/French / French / Spanish / Western Sosaku (creative cuisine)

藤 良樹Yoshiki Fuji

Mr. Fuji is an ever-evolving French chef on a new gastronomic stage.

He was born in 1980 in Ibaraki. Admiring his father, who was a chef, he entered a culinary school. After studying at restaurants in Tokyo and Kanagawa, he eventually took over the renowned restaurant Sessonan in 2014. In pursuit of further evolution, he went to the Basque Country in Spain, a city of gastronomy. Through learning from master chefs, he realized the importance of improving his self-expression. In May 2024, he opened YOSHIKI FUJI. His cuisine, full of originality, continues to attract many people.

藤 良樹Yoshiki Fuji

SHOGUN BURGER Shinsaibashi Branch

SHOGUN BURGER 心斎橋店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Fast Food,Other / Hamburger

南 優星Yusei Minami

Mr. Minami is an enthusiastic chef driven by a passion for hamburgers and customer feedback.

He was from Hyogo. Burgers are his favorite food, and he has wanted to work at a hamburger store since childhood. He made this dream come true when he launched the SHOGUN BURGER Shinsaibashi Branch. With a passion for researching hamburgers, he has eaten hamburgers from many different restaurants. He is encouraged by the comments he hears from customers when they leave, "It was delicious." "Customer satisfaction is my greatest motivation and goal to be fulfilled," he says.

南 優星Yusei Minami

<< Prev 36 37 38 39 40 41 42 43 44 45 46 Next >>
With SAVOR JAPAN, you can easily find the information of the chefs by area or cuisine.