Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

1041 - 1060 of 1843 chefs

Kagurazaka Shabu-shabu Fuga

神楽坂しゃぶしゃぶ風雅

  • Kagurazaka, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Sosaku (creative cuisine)

岩本 光正Mitsumasa Iwamoto

Mr. Iwamoto is an experienced chef who has been involved in food from various aspects.

He was born in 1971 in Tokyo. He had worked as a chef at "SARA" in Aoyama, Tokyo. He then became involved in the launch of "Table Modern Service," where he assisted in the operation and menu development of various restaurants, starting with its production business. After that, he worked at "Tokyo American Club" and is currently a chef at "Kagurazaka Shabu-shabu Fuga." His diverse menu, ranging from simple dishes that best use quality ingredients to creative dishes, has delighted many people.

岩本 光正Mitsumasa Iwamoto

Sushi Rakuichi

鮨 楽一

  • Shimbashi/Shiodome, Tokyo
  • Sushi,Japanese / General / Sushi / Sake

福室 武尊Takeru Fukumuro

Mr. Fukumuro is creating a space that brings smiles to guests' faces.

He was born in 1983 in Tokyo. Admiring the owner of a sushi restaurant where he had a part-time job in high school, he aspired to become a sushi chef. After studying the basics at a culinary school, he trained at a major sushi restaurant. He worked hard to realize his dream of owning his restaurant and opened Rakuichi on June 18, 2024. Intending to pursue new culinary attractions while carrying on the traditions and techniques that he has cultivated, he is improving day by day.

福室 武尊Takeru Fukumuro

Fugu Ryori Tomoe

ふぐ料理 ともえ

  • Kyotogosho/Nishijin, Kyoto
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish)

亀井 一洋Kazuhiro Kamei

The Chef's Recommendations

His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.

He was born in 1950 in Hyogo. He says with a grin that he went to a university to be an engineer, however [being deceived by his parents with fair words], he started to work at the kitchen of [Fugu Ryori Tomoe] run by his father, then became the 2nd generation at the age of 29. Now the restaurant has the stars, and he is the chairman of Kyoto Fugu Association and executive director of Japan Globefish Association (as of 2015).

亀井 一洋Kazuhiro Kamei

Wagyu beef and local specialty RESTAURANT &BAR 17CLUB

BAR&RESTAURANT 17CLUB

  • Namba, Osaka
  • Dining Bar,Dining bar / Japanese Beef Steak / Pasta / Hamburger Steak

村澤 慎一Shinichi Murasawa

A childhood dream took shape in the head chef's meticulous French cuisine.

Mr. Murasawa was born in 1974 in Ishikawa. He is a chef with extensive experience in French cuisine. After 10 years of working at a French restaurant, he served French dishes at APA Hotel from the age of 28 to 35 and then ran his own French restaurant for five years. He returned to APA Hotel to open a new restaurant and took part in menu planning. He also gained experience as a chef at a wedding venue. His passion for cooking has remained a part of his childhood dream, and his love for French cuisine originated from his admiration for it on a TV show.

村澤 慎一Shinichi Murasawa

Kani Kani Jo

蟹かに城

  • Nipponbashi, Osaka
  • Japanese,Japanese / General / Crab / Fugu (blowfish)

陳 ?Yu Chen

Over 20 years of experience in Japanese cuisine! Mr. Chen wants to bring smiles to people through delicious food.

Fascinated by Japanese food, he came to Japan and has been engaged in Japanese cuisine for more than 20 years, honing his skills. He has long been devoted to crab and blowfish cuisine in particular and has mastered those fields. After obtaining permanent residency in 2011, he further pursued his Japanese culinary skills. Having had the opportunity to be involved in the launch of Kani Kani Jo from the initial planning stages, he was appointed head chef when it opened. Every day, he strives to bring smiles to many people's faces with his exquisite cuisine, which is made with a little extra care, as well as high-quality ingredients such as crab and blowfish.

陳 ?Yu Chen

Sushi Onikai

鮨 おにかい

  • Nakameguro, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

坂本 和樹Kazuki Sakamoto

Mr. Sakamoto has honed his skills in Japanese cuisine, but the sushi course is what will win you over.

Mr. Sakamoto was born in 1983 in Kanagawa Prefecture. After training at a Kyoto restaurant for 5 years, he honed his skills in the sushi department of Nadaman restaurant in a hotel in Tokyo, Nadaman in Yokohama, and other such places. He has been involved with Sushi Tsukiuda since its opening in September 2016. At Sushi Onikai, he has served as head chef since it opened in November 2019. As a sister restaurant of Sushi Tsukiuda, it mainly serves nigiri. While many restaurants offer a course of nigiri with side dishes, this restaurant is trying to compete primarily with nigiri and to satisfy customers with sushi alone. 

坂本 和樹Kazuki Sakamoto

Yabu Distillery Restaurant

Yabu Distillery Restaurant 養父蒸溜所

  • Minamisemba, Osaka
  • French,Italian/French / French / Western Sosaku (creative cuisine) / Whisky

山本 健太郎Kentaro Yamamoto

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews.

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews. After serving as a banquet chef and chef at Restaurant Chambord within Rihga Royal Hotel Osaka, he worked at Restaurant Ruan within NIPPONIA HOTEL NARA and then at KENZO ESTATE WINERY Osaka Branch. Currently, he is a chef at Yabu Distillery Restaurant. Mr. Yamamoto has devised a wide variety of French dishes to pair with quality Japanese artisans' work in the creation of liquor. He offers a wide range of French cuisine to deepen the flavor of the liquor.

山本 健太郎Kentaro Yamamoto

Shirogane Nishida

白金にし田

  • Nishinakasu/Haruyoshi, Fukuoka
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

西田 慎吾Shingo Nishida

The Chef's Recommendations

Mr. Nishida is a master chef who conveys Japan's traditions, nature, and spirit through seasonal cuisine.

He was born in Fukuoka. The owner of Shirogane Nishida. After graduating from culinary school, he trained at the famous Kyoto cuisine restaurant Yugyoan Tankuma Kitamise, where he learned traditional techniques and tastes. After returning home, he gained experience at the legendary restaurant, Teshimatei, then worked at Hakata Mizutaki Toriden and Nakashima-cho Club. In 2014, he launched his own restaurant and became independent. The restaurant has grown to the Michelin-starred reputation it is now. Under the motto, "a chef is an interpreter of the seasons," he serves seasonal delicacies to guests from Japan and abroad.

西田 慎吾Shingo Nishida

Shokudo Uchino

食堂うちの

  • Kita-Shinchi, Osaka
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Wine

藤田 良平Ryohei Fujita

Mr. Fujita's unique approach and careful cuisine make foodies impressed.

He was born on May 24, 1980 in Osaka. He trained at Yamagataya, a Yakiniku restaurant that continues to fascinate gourmets in Kitashinchi, Osaka. Later, he accidentally began working at a rented late-night diner and steadily gained popularity as a hideout spot. In February 2022, he opened an independent business and started Shokudo Uchino with an ex-colleague from Japanese food. As an owner, he welcomes many guests.

藤田 良平Ryohei Fujita

Iriya Kishimojin-monzen Nodaya

入谷鬼子母神門前のだや

  • Ueno, Tokyo
  • Japanese,Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

江部 惠一Keiichi Ebe

The Chef's Recommendations

The chef is the head of a cook agency, but he is leading other chefs with his excellent skills, not by his lineage.

Born in Tokyo in 1959. He studied in the Faculty of Law at a university. After some hesitation about his future, at the age of 23 he decided to enter Noda Cook Agency which is his family business. He noticed that many people started a training as teenagers, and therefore not all the people surrounding him welcomed him. However, he self-imposed to enhance skills, and did it very quickly. Finally everybody acknowledged him as the head of the restaurant. In 2015 he got a laryngeal cancer, but revived. Currently, he is in charge of grilled dishes with the motto of [never retire till the death].

江部 惠一Keiichi Ebe

Ginza Shabutsu Yoshinosasa Ginza Branch

銀座しゃぶ通好の笹銀座店

  • Ginza, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices)

伊藤 扇次郎Senjiro Ito

Offering customers food with warmth and kindness.

Since Mr. Ito's family owned a fresh fish shop and deli, he spent a lot of time cooking from a young age, so he naturally decided to become a chef. After graduating from high school, he went to culinary school. Recommended by a friend, he began working at the Haute Cuisine Restaurant Kiku. Here, he met the master who would later become his mentor, and he learned the basics of cooking. He endeavors to serve "dishes with warmth and kindness" in terms of taste, aroma, and presentation.

伊藤 扇次郎Senjiro Ito

CADRAN

CADRAN

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

il Cardinale Ginza Corridor Branch

イルカルディナーレ銀座コリドー店

  • Ginza, Tokyo
  • Italian,Italian/French / Italian / Western Teppanyaki (iron griddle grilling) / Wine

?橋 雄Yu Takahashi

An experienced Italian chef who has delighted people in the Ginza area.

Mr. Takahashi was born in 1982 in Tokyo. He studied hard as a chef at Italian restaurants in Tokyo, mainly in Ginza. After 5 years at SABATINI di Firenze, he gained 4 years of experience as head chef at il Cardinale Ginza Main Branch. He currently shows off his skill at il Cardinale Ginza Corridor Branch. In the corner of an office area where many people come and go, he delights guests who visit the restaurant. 

?橋 雄Yu Takahashi

GARDEN HOUSE MINATOMIRAI

GARDEN HOUSE MINATOMIRAI

  • Sakuragicho, Kanagawa
  • Pasta/Pizza,Italian/French / Pizza / Pasta / General

岡田 宏太郎Koutaro Okada

An experienced Italian chef who continues to realize his childhood dream.

Mr. Okada was born in 1974 in Kanagawa. Having been interested in food since he could remember, he decided to pursue a career in the food business. Experienced in moving to Italy to study authentic Italian cuisine. After returning to Japan, he served as a head chef at restaurants at famous hotels such as Peninsula Tokyo and Mandarin Oriental Tokyo. Before the Corona disaster, he also showed his skills in Honolulu's membership-based Italian. Currently, he serves as the general chef of several restaurants, including GARDEN HOUSE MINATOMIRAI.

岡田 宏太郎Koutaro Okada

Wagyu Yakiniku Isshin

和牛焼肉 一心

  • Nakameguro, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Sake

堀之内 宏Hiroshi Horinouchi

Mr. Horinouchi provides guests with an exquisite Yakiniku experience through a wealth of knowledge.

With a love of cooking, he moved to Tokyo after graduating high school and entered the restaurant industry. After ten years of experience at a company that mainly operated izakaya (Japanese-style pubs), he turned to the world of yakiniku to deepen his knowledge of beef. Studying the parts of the meat, the way it is grilled, and changes in seasoning, he develops methods to determine the perfect timing for bringing deliciousness when serving.

堀之内 宏Hiroshi Horinouchi

Ukai Toriyama

うかい鳥山

  • Hachioji, Tokyo
  • Japanese,Japanese / General / Kushiyaki (grilled skewers) / Chicken

佐藤 辰美Tatsumi Sato

He focuses on maximizing the original flavor of the ingredients by keeping the recipes simple

He is a veteran with an experience of 16 years at [Ukai Toriyama], who has dedicated himself to mastering Japanese cuisine. He became the head chef 6 years ago, and every single day he keeps busy in the kitchen cooking delicious food. As a motto, he says "it is my job as a chef to make the ingredients taste even more delicious," so he aims to enhance the good features of each ingredient without elaborating on them too much. He offers delicacies that best represent the current season, thoroughly matching ingredients and balancing them with the seasoning broth.

佐藤 辰美Tatsumi Sato

HITO by TACUBO

HITO by TACUBO

  • Niseko/Kutchan/Rusutsu, Hokkaido
  • Italian,Italian/French / Italian / Steak

Series the sky

Series the sky

  • Oshiage, Tokyo
  • Chinese,Chinese / General / Yum Cha/Dim Sum

金子 優貴Yuki Kaneko

Mr. Kaneko became familiar with cooking while growing up with a grandmother who was a home economics teacher.

He led the "Azabudai Series" to receive one Michelin star for three consecutive years. He was born in 1988. He honed his skills at Heichinro, Japan's oldest established restaurant, and at SENSE, the Michelin-starred restaurant in Mandarin Oriental Tokyo. The restaurant offers a multi-course meal featuring a variety of small dishes that blend traditional Cantonese cuisine with spices from various Asian countries that the chef learned during his overseas training, paired with wines recommended by the chef, who is also a certified sommelier. He was appointed the head chef of "Series the sky", the second restaurant in the Series.

金子 優貴Yuki Kaneko

il Cardinale

il Cardinale

  • Ginza, Tokyo
  • Italian,Italian/French / Italian / Pasta / Wine

菊地 将太Syota Kikuchi

Mr. Kikuchi offers authentic Italian cuisine that not only focuses on taste but also on the presentation of each dish.

He was born in 1992. During high school, he worked part-time at a local Italian restaurant, and there he discovered the joy of cooking. After graduating high school, he attended a two-year cooking school. Then, through a friend's referral, he started working at Miyoshi Corporation's group company, Cardinal Co., Ltd. After that, he worked at "Sabatini at Daimaru Tokyo" and learned the foundations of Italian cuisine there. In 2020, he moved to the sister restaurant "il Cardinali Ginza" as a chef, and three years later, he became the head chef. While carrying on the flavor of "il Cardinale Ginza main branch", he wants to create his own unique dishes.

菊地 将太Syota Kikuchi

Ryoheisushi

量平寿司

  • Ginza, Tokyo
  • Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

島田 勝正Katsumasa Shimada

Dedicated to sushi for more than 45 years. Performing the finest nigiri with Edomae techniques and spirit.

Mr. Shimada was born in 1954 in Kumamoto. The owner of Ryoheisushi. Attracted by the stylish behavior of sushi chefs, he entered the world of Edomae sushi. After many years of honing his skills at a well-known restaurant in Tokyo, he has mastered traditional techniques while refining his unique taste in rice and ingredients. Since the spring of 2023, he has worked expertly at his current store in Ginza-itchome. He purchases the best seafood of the season from the middle wholesalers with whom he has built a relationship through his visits to the Toyosu Market. And he serves delicious nigiri and seasonal dishes with careful Edomae style work.

島田 勝正Katsumasa Shimada

<< Prev 48 49 50 51 52 53 54 55 56 57 58 Next >>
With SAVOR JAPAN, you can easily find the information of the chefs by area or cuisine.