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1541 - 1560 of 1843 chefs

Restaurant & Bar Magnolia

Restaurant&Bar Magnolia

  • Hiranuma, Kanagawa
  • Italian,Italian/French / Italian / French / Wine

桑本 倫之KUWAMOTO TOMOYUKI

Refusing to be tied down by one type of cuisine, we think you'll find the drink pairings at Magnolia superb

Our chef's main training was in Italian cuisine, but he has borrowed a little bit of everything to put together dishes for Magnolia, where we serve meals inspired by cookery from all over the West. His customers' smiles and compliments fuel his passion for the art.

桑本 倫之KUWAMOTO TOMOYUKI

Haru Dining

HARU DINING

  • Kayabacho, Tokyo
  • Italian,Italian/French / Teppanyaki (iron griddle grilling) / French / Italian

坊坂 康治BOSAKA YASUHARU

The pleasure I felt when someone appreciated my cooking became the reason.

I have loved cooking from the start, said the chef. He started focusing on cooking and trained at the restaurant in the Palace Hotel. After that he retained his training in various genres at various places. At present, his culinary skill combines French and Italian cuisine.

坊坂 康治BOSAKA YASUHARU

Wine no Ie Budotei

ワインの家 ぶどう亭

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • French,Italian/French / General / French / European

塚本 将喜TSUKAMOTO MASAKI

This chef/owner, himself having been captivated by wine, aims to share its beauty.

He was born on December 1956, in Saga Prefecture. Being a fan of wine, he has worked as a sommelier in a French restaurant. Making the most out of his experiences as a sommelier, he opened a "restaurant to offer food that goes with wine". He has a stock of wines, mainly from France, chosen by himself that he can recommend to customers.

塚本 将喜TSUKAMOTO MASAKI

Fujiya Kyoshoku

ふじや京色

  • Shijokawaramachi/Teramachi, Kyoto
  • Japanese,Japanese / Kyoto Cuisine / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

藤原 崇史FUJIWARA TAKASHI

The parttime job that he had at an izakaya when he was a high school student inspired him to become a chef.

The reason why he decided to get a part-time job in an izakaya (Japanese pub restaurant) was that he wanted to eat the free food. It may not have been the most romantic reason, but this is what led to his career in the restaurant business. Through his part-time job he learned how much fun cooking was, and decided to attend catering college. At college he met fellow students who would play an important part in shaping his future career. After graduating, he spent time working in three different Japanese restaurants. After working for ten years, he and his friends from college opened "Jounetsu Shokusai Kyoshoku". Later, in 2014, they opened "Fujiya Kyoshoku".

藤原 崇史FUJIWARA TAKASHI

Wine Izakaya Charbon

ワイン居酒屋シャルボン

  • Namikidori/Fukuromachi/Nakamachi, Hiroshima
  • Italian,Italian/French / Italian / Wine

中野 正敏NAKANO MASATOSHI

A chef who delights his customers with his food, and has them coming back for more.

The sense of joy he received from making people happy with his dishes got him interested in cooking professionally. He then built up experience in catering and French cooking while working at a hotel. Presently, he shows off his culinary skills as a chef at Wine Izakaya Charbon.

中野 正敏NAKANO MASATOSHI

Ristorante RinascereDojima

Ristorante RinascereDojima(リナッシェレドウジマ)

  • Kita-Shinchi, Osaka
  • Italian,Italian/French / Italian / Pasta / Wine

片山 裕貴KATAYAMA YUKI

Reputation built on our unique Italian taste with the spirit of France

Born in Osaka, 1984. Main chef of [Ristorante RinascereDojima]. Admiring his father who was a French chef, he followed him into the culinary world. He worked at the Rihga Royal Hotel Osaka and honed his skills in their dining cafe and French restaurant, as well as in event planning. Currently he is creating unique dishes with knowledge imparted from his Italian cuisine predecessor, and adding a touch of his specialty French method and inspiration, which has earned him a high reputation.

片山 裕貴KATAYAMA YUKI

Lounge & Bar Grand Bleu

ラウンジ&バー グラン・ブルー

  • Ito/Shimoda, Shizuoka
  • Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Cake

鎌田 雅之KAMADA MASAYUKI

Inspired by the TV show "Food Heaven" to become a chef

Born in 1960. After studying under Masaru Kamikakimoto at "Alain Chapel", he worked as chef and then assistant head chef for the Huisten Bosch Hotels. In 2008 he was hired as the head chef for the "Hotel La Suite Kobe - Harborland" and was promoted to his current post as assistant general manager in 2009.

鎌田 雅之KAMADA MASAYUKI

Cuoco di Mare

cuoco di mare

  • Sakae, Aichi
  • Italian,Italian/French / General / Italian / Wine

髙木 雅規TAKAGI MASANORI

A chef who selects his ingredients with care and places a high value on harmony between food and wine

Born in 1974 in Nagoya, Aichi Prefecture, Mr. Takagi was surrounded by a lot of elders whom he respected who worked in the foodservice industry. That and the fact that he liked cooking made him decide to become a chef. After training at a number of Italian restaurants in Kanagawa Prefecture, he opened his own shop, Cuoco di Mare", at age 32. He serves authentic Italian food, paying careful attention to all ingredients and using seasonal ingredients that are procured daily. He also listens to his customers' preferences and recommends the wine that best matches the dishes the customers are having. This is one way he is always trying to create a more fulfilling dining experience for his customers."

髙木 雅規TAKAGI MASANORI

Awabi Japanese Restaurant Nishikiryu

あわび日本料理 錦りゅう

  • Nagoya Station, Aichi
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)

杉戸 滋典SUGITO SHIGENORI

The Chef's Recommendations

Admiring his grandfather and father, he did not hesitate to embark on the path of a chef

Shigenori Sugito was born on June 21st, 1969, in Nagoya, Aichi. He graduated from Nagoya Bunri University's junior college. His family has run restaurants for generations, and it seemed natural to help his parents ever since he was a child. He did not waver in his choice to succeed the family business, and to become a chef. Since then, he has not looked back, dedicating himself to following the path of a chef.

杉戸 滋典SUGITO SHIGENORI

Gyutan Sumiyaki Rikyu Matsushima

牛たん炭焼利久 松島店

  • Matsushima, Miyagi
  • Izakaya (Japanese tavern),Taverns / Gyutan (beef tongue) / Local Japanese Cuisine / General

相沢幸宏AIZAWAYUKIHIRO

Bringing out the full flavor of beef tongue

Our chef entered into the world of cuisine having fallen in love with cooking as a child. After gaining experience at other beef-tongue restaurants, he came to Rikyu having been drawn to the idea of creative new tastes in beef-tongue cuisine. He spends each day at the grill with the aim of sharing with the world the full depth of flavor that is possible with beef tongue.

相沢幸宏AIZAWAYUKIHIRO

VIN

VIN

  • Akasaka, Fukuoka
  • General,Western / French / Italian / Wine

伴 隼人BAN HAYATO

The Chef's Recommendations

I want to be able to provide highquality food at reasonable prices.

Born in 1982 in Fukuoka. The part time job he had as a student was in a restaurant and from there he grew to love cooking. He trained for many years at the renowned French restaurants Restaurant Hiramatsu and La Rochelle Fukuoka. In 2012, he opened VIN. Using the skills he cultivated at famous restaurants, he is able to offer authentic dishes at reasonable prices.

伴 隼人BAN HAYATO

MOELLEUSE

モワルーズ

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

田中 義和TANAKA YOSHIKAZU

The Chef's Recommendations

With a respect to tradition, the chef cooks French dishes cheerfully

Born on November 16, 1976 in Kanazawa, the chef went to "Kanazawa New Grand Hotel" where he works for two years after graduating from a local culinary school. After working at several restaurants for three years in the city's outskirts, the chef goes to study in France. In France, the chef works in Paris, Bordeaux and five to six other places for three and a half years. Before coming back to Japan, he spends half a year in England. Back in Japan, the chef works at various French restaurants and bakeries before moving to Tokyo where he starts working as head chef in a number of restaurants. In 2010, he opened his own restaurant, "MOELLEUSE."

田中 義和TANAKA YOSHIKAZU

Dining Bar Hiro

ダイニングバー ひろ

  • Shimbashi/Shiodome, Tokyo
  • Dining Bar,Dining bar / General / French / Italian

伊藤 広文ITO HIROBUMI

Our belief is in seeking out the finest ingredients and creating the perfect recipe.

He was born in 1966, in Tokyo's Shinbashi district. His motive to start this career was "because I love to eat, and I want to eat delicious foods." After training in various restaurants in Tokyo, he opened Dining Bar Hiro in 2005. Most of all, he enjoys the customers' joy when he takes each day's delicious ingredients and prepares them in the way his guests desire. At this restaurant, we have taken many photographs of our specialities, expressing the sense of skill on each plate.

伊藤 広文ITO HIROBUMI

La Sette

La sette

  • Tokaichi/Funairi/Yoshojima, Hiroshima
  • Italian,Italian/French / Italian / Pasta / Gelato

北村 英紀KITAMURA HIDENORI

The Chef's Recommendations

Serious about his ingredients and his cooking methods, he pursues authentic Italian cuisine

1997 - Worked as head chef at Sunroute Hiroshima Hotels' Trattoria Viale March 2003 - Attended the government-certified ICIF School of Culinary Arts in Italy's Piedmont region (graduated the same year) June 2000 - Worked for Ristorante Castello in Verduno, Piedmont region before returning to Japan October 2004 - Opened Italian restaurant "La Sette" in Hirose Kitamachi March 2009 - Opened the second "La Sette" restaurant on the 9th floor of the Fukuya Hatchobori Main Store where he works now

北村 英紀KITAMURA HIDENORI

Bijindori

美神鶏

  • Ebisu, Tokyo
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)

小柳 賢一郎KOYANAGI KENICHIRO

Enjoy dishes waterboiled to perfection, served by a head chef from Kyushu

He was born in 1968 in Nagasaki Prefecture. He was deeply moved by the exceptional food served to him at the Japanese-style restaurant of an acquaintance, which set him on the path to becoming a chef. He polished his skills at a number of restaurants all over Nagasaki and Tokyo, before working at Fried Giblet & Giblet Stew Specialists - Koganeya in 2006. After 10 years of experience, he opened a new store in the franchise, Bijindori and is now the head chef.

小柳 賢一郎KOYANAGI KENICHIRO

Trattoria 522

TRATTORIA 522

  • Yoyogi-Uehara, Tokyo
  • Italian,Italian/French / Italian / Wine

清水 真樹SHIMIZU MASAKI

Wanting to become an artisan from a young age, he has taken his place in the world of cuisine

He pursued the world of cuisine because he loved eating as a child and had dreamed of being an artisan ever since he was young. He also gained a strong interest in cooking through his mother who was a very good cook. He opened his own restaurant in 2000 after training at Chinzanso and the restaurant Rezzo in Kyodo. He continues to provide fastidiously prepared cuisine with choice ingredients; yet, you can still visit Trattoria 522 as an everyday restaurant.

清水 真樹SHIMIZU MASAKI

Don Mangione di Napoli

Don Mangione di Napoli

  • Chikusa/Imaike/Ikeshita, Aichi
  • Italian,Italian/French / Italian / Pasta / Neapolitan Pizza

末永 隼人SUENAGA HAYATO

A chef who makes Italian food with charm by preparing his ingredients with simplicity.

Born in 1982 and native to Aichi Prefecture, he was influenced by the attractive way in which Italian food and its ingredients could be prepared using simple cooking techniques, which got him thinking, "I would love to make Italian food as a chef." With an abundance of experience training at an Italian restaurant, he had acquired the necessary techniques to join Il Pomodrino Nagoya in January of 2012. He entertains guests with a stone hearth pizza oven made with stone from Italy's volcanic Mount Vesuvius, which can bake a Neapolitan pizza in no time and bring out the delicious flavor of Neapolitan-style Italian ingredients.

末永 隼人SUENAGA HAYATO

Wine & Food Argento

WINE&FOOD ARGENTO

  • Kokubuncho/Ichibancho, Miyagi
  • Italian,Italian/French / Italian / Pasta / Wine

大野 修ONO OSAMU

Introduced to the world of Italian cuisine through a part-time job during his time in university.

While in university, he worked part-time serving customers at a local famous Italian restaurant. There he learned the depth and charm of Italian cuisine, which is said to be the model for French cuisine, and he decided to work at the restaurant full-time. Since then, he has gained experience at several other Italian restaurants, and he is currently running Wine and Food Argento as manager and chef.

大野 修ONO OSAMU

Teppan-yaki Kokoro

鉄板焼 心

  • Meriken Park, Hyogo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

木下 学KINOSHITA MANABU

The Chef's Recommendations

Toward the world of cuisine in longing for the cool of those teppanyaki chefs he saw overseas

Originally studying at a hotel hospitality vocational school, he was propelled toward chefhood after being awed by the stylish cool of the teppanyaki chefs he saw when studying overseas as a student in Australia. He joined New Otani Kobe Harborland in 1995 and worked as head chef at Teppanyaki Rokko. In 2008, he moved on to be head chef at La Suite Kobe Harborland's Teppanyaki Kokoro. He holds the Japanese Teppanyaki Association (JTA)'s first-grade Certification of Proficiency as well as the Vegetable Sommelier Association's Junior Vegetable Sommelier Certification.

木下 学KINOSHITA MANABU

Spiedino Fuggi

スピエディーノ フッジ

  • Odori Park, Hokkaido
  • Italian,Italian/French / Italian / Pasta / Wine

藤田 知宏FUJITA TOMOHIRO

Our inspiration was French cuisine, but we are also inspired by Italian cuisine.

He gained experience working at a hotel and restaurant in the city. During that time he was also given a job as a chef. At first, he started out doing French cuisine, and then he fell in love with Italian cuisine and opened Fujji, where he is currently based.

藤田 知宏FUJITA TOMOHIRO

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