Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

1741 - 1760 of 1843 chefs

Wine & Cheese Marriage

ワイン&チーズ マリアージュ

  • Fukushima Station, Fukushima
  • Wine Bar,Bars (pubs) / Wine / Cocktail / General

伊藤 勝仁ITO KATSUHITO

Striving to be the impetus for popularizing wine and cheese.

Katsuhito Ito was born in Shimogo Town, Minamiaizu District, Fukushima Prefecture, on April 1st, 1977. He has been chair of the Fukushima section of the Japan Sommelier Association since 2009, and became a senior sommelier at age 28. After working at resort hotels and city hotels in Fukushima Prefecture, he became independent in 2010. Ito began a wine class in 2013, and he currently strives to create a space that would be an impetus for popularizing wine and cheese. He also serves as an examiner for the certification exam for sommelier and restaurant service specialists.

伊藤 勝仁ITO KATSUHITO

Kasane

かさね

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese / General / Sake / Shochu

柏田 幸二郎KASHIWADA KOJIRO

The Chef's Recommendations

A chef who layers the flavors of the four seasons and the encounters between people

Kojiro Kashiwada is a native of Miyazaki Prefecture in Kyushu. Because he had a dining hall for a home, he naturally chose the path of the chef. After training at a ryotei (traditional Japanese restaurant) in Osaka that specialized in catering, he worked for five years at Gyozantei in Miyazaki before moving to Tokyo in order to establish the second branch of that restaurant in the Akasaka neighborhood. He worked for about seven years at the Akasaka store before setting out on his own. It has been 16 years since he first opened Kasane.

柏田 幸二郎KASHIWADA KOJIRO

BIANCARA

ビアンカーラ

  • Kichijoji, Tokyo
  • Wine Bar,Bars (pubs) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / Wine

飯野 究IINO KIWAMU

The Chef's Recommendations

Seeing the form of the maker in the made is the charm of "vin naturel"

Born 1974 and coming from Gunma, he went on to a culinary college after graduating high school, aiming to be a chef. Graduating from there, he spent some time in another line of work before working a chef for about twelve years at an Italian restaurant in Hachioji. BIANCARA's owner, Mr. Kodaira, was in the same year as him in middle school, and from 2012 he has been chef here. Though coming from an background in Italian, and the closeness to wine that brings, he says that he first drank natural wine coming to BIANCARA. At current, he's tending and bringing to fruition wine conversation with guests daily.

飯野 究IINO KIWAMU

Gyutan Sumiyaki Rikyu Iwanuma

牛たん炭焼 利久 岩沼店

  • Natori/Zao/Shiroishi, Miyagi
  • Japanese,Japanese / General / Gyutan (beef tongue) / Local Japanese Cuisine

小野寺正春ONODERAMASAHARU

Depth that even a connoisseur can taste.

Wanting to use my hands to make a living, I entered the food industry because of my interest in cuisine. With over 20 years since we opened Rikyu, you'll soon find out why connoisseurs say, "When it comes to grilled beef tongue, one seeks the modest sensitivity that's a product of a single coal in the fire. The flavorful depth of each ingredient can change with the chef."

小野寺正春ONODERAMASAHARU

Restaurant Tani

レストラン タニ

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

谷 利通TANI TOSHIMICHI

The Chef's Recommendations

A French chef who draws out the rich flavors of seasonal ingredients yet never loses sight of the basics

Born on March 12, 1973. Grew up in Kanagawa Prefecture. He decided he would become a chef when he came across French cooking through his part-time job in high school and was shocked by the flavors. He graduated from high school while spending a year and a half training in a French restaurant in Kamakura, then worked at Restaurant Aladdin in Ebisu, and travelled to France twice. After that, he helped plan the launch of Maison Cache-Cache. After working as a chef there for 6 years, he opened Restaurant Tani in 2011. Restaurant Tani is designed to be a French restaurant that offers everything from bistro food to gastronomy.

谷 利通TANI TOSHIMICHI

Hakone Sengokubara Chinese Restaurant Taigen

箱根仙石原 中国料理 太原

  • Hakone/Gora, Kanagawa
  • Chinese,Chinese / General / Chinese Sosaku (creative cuisine)

斉藤 誠Makoto Saito

The Chef's Recommendations

A chef who creates a refined flavor by using the knowledge and techniques he has built up over the years.

He was born in Miyagi Prefecture on March 7, 1959. After graduating high school, he learned the basics of Chinese cuisine at a hotel in Sendai City, as well as in a Chinese restaurant in Gifu. Afterwards, he was made the Assistant Head Chef at a rather famous hotel's Chinese restaurant. Intending to set out on his own, he then furthered his craft in Yokohama's Chinatown area and finally in 1989, he opened [Chinese Restaurant Taigen] in Hakone. As a result of feeling a bit cramped there, he reopened the shop in 2000 in Sengokubara. From there, he gained popularity thanks to word of mouth from my regular customers.

斉藤 誠Makoto Saito

Mamafufu LUMINE EST Shinjuku Branch

馬馬虎虎 ルミネエスト新宿店

  • Shinjuku-Sanchome, Tokyo
  • Gyoza (dumplings),Chinese / Gyoza (dumplings) / Chinese Sosaku (creative cuisine) / General

塩脇 進Susumu Shiowaki

A Chef, Whose Father Was the Role Model

Mr. Shiowaki was born on March 23rd, 1976 in Saitama Prefecture. Because his parents were running a Chinese restaurant as he grew up, cooking was a familiar activity from a young age. Helping his parents with the work was his daily duty after coming back from school. After graduating from high school, he entered a culinary institute and started his career as a cook. Mr. Shiowaki is now a veteran at "Dumplings and Chinese Mamafufu", with eleven years of experience under his belt.

塩脇 進Susumu Shiowaki

Gyutan Sumiyaki Rikyu Natori

牛たん炭焼利久 名取店

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

布田昇丈FUDANORIHIRO

Creating Smiles with Tasty Food!

Having always had a passion for food, he entered the world of cooking in order to serve people delicious food. He had been a fan of Rikyu's beef tongue, and attracted by the restaurant's appeal he joined the restaurant and is now in charge of the grill. Charcoal-grilled beef tongue is a simple dish, but there is depth to it. He focuses on getting the meat cooked to just the right degree, so that he can have his guests taste the best of it.

布田昇丈FUDANORIHIRO

GINZA TOTOKI

GINZA TOTOKI

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

十時 亨TOTOKI TORU

An encounter with a chef of French cuisine opened him up to the world of French food.

Toru Totoki was born in 1956 in Fukushima prefecture. When he was 20-years old, at a time that few people were familiar with French cuisine, he happened to meet the head chef of a French restaurant. Thanks to this chef's introduction, Totoki trained for 2 years at Regence Shibuya, then the famous French restaurant Ginza Lecrin, before going to Europe. He worked for 11 years as the head chef of Ginza Lecrin, from 1992 to 2003, then he opened Les Dix Temps, The Totoki. In 2013, the restaurant was updated and re-opened as Ginza Totoki.

十時 亨TOTOKI TORU

Chinese Restaurant Jukeihanten Yokohama Chukagai Shinkan

重慶飯店横浜中華街新館レストラン

  • Yokohama Motomachi/Yamashita Park, Kanagawa
  • Szechuan,Chinese / Szechuan / Chinese Tea / Tantanmen (tantan ramen)

鈴木 浩太郎SUZUKI KOTARO

A upandcoming chef of both skill and originality, blowing a fresh breeze into tradition

Born in 1975 in Kanazawa, he joined Jukei restaurants as an employee after graduating high school, was head chef at "Jukei Sanro" main branch from 2010 to 2011, and has been head chef of Jukei Yokohama Chinatown Shinkan since 2012. He took the Grand Prix "Bishokusetsu" award in the new menu exhibition at the 5th Bishokusetsu and top prize in the Peking duck category at the 6th Bishokusetsu. He exercises his ambitiousness to create original Chinese fusion dishes, adding new ingredients like "kadaif" to traditional techniques.

鈴木 浩太郎SUZUKI KOTARO

Bon Village Oser

ボンヴィラージュ・オゼ

  • Kishiwada/Izumi/Izumisano/Sennan, Osaka
  • French,Italian/French / French / European / Wine

西山 晋NISHIYAMA SHIN

Following in the Footsteps of His French Chef Father

Born in 1978 in Osaka city. Influenced by his father who was working as a chef at a French restaurant at the time of his birth, he grew up surrounded by the chefs' aprons. After graduating from high school, he completed his training at a French restaurant in Kobe. In 1998 he took over the position of head chef at the "Bon Village Sennan" main branch. In January of 2005 he opened "Bon Village Oser" in Kishiwada city. At the young age of 26 he was entrusted with the unification and care of both Bon Village locations,where he has remained acting as executive chef of both until the present day.

西山 晋NISHIYAMA SHIN

Ristrante Onesto

リストランテ オネスト

  • Yachiyo/Sakura/Yotsukaido, Chiba
  • Italian,Italian/French / Italian / Pasta / Wine

江幡 雄司EBATA YUJI

Whole-heartedly Never lose sight of the origin when selecting raw materials.

He was born in 1972 in Funabashi City. He loves eating, so he chose the path of making food. He studied at Italian and French restaurants within the city. He worked as the master chef at several restaurants in Chiba, and in 2011, he opened Ristrante Onesto. In accordance with the name of the restaurant, he will select ingredients ‘with full sincerity' and be a chef who doesn't forget his origins. He would like you to think of his restaurant as another dining table. He values the relationship with his customers. As time goes by, he wants to devote himself every day to making progress along the path he have chosen to take.

江幡 雄司EBATA YUJI

Yakiniku Bunka

焼肉ぶんか

  • Kakogawa, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

山本YAMAMOTO

Protecting traditions by utilizing skills learned from previous generations and polishing them further.

Yamamoto is a chef from Hyogo Prefecture. His parents ran this restaurant before him, so he was familiar with this cuisine from a young age and naturally wanted to impart its sense and taste with customers and everyone he came in contact with. As he grew up he came to inherit this restaurant that his parents poured so much love into, and wanted to make even more of it. When he graduated from school he entered the culinary world without hesitation. He has come to be where he is now as the result of the guidance and support of his parents and the training he undertook at this restaurant.

山本YAMAMOTO

Yakitori Fukuzumi Main Store

やきとり 福住 本店

  • Iwaki, Fukushima
  • Japanese,Japanese / Yakitori (grilled chicken skewers)

齋藤 義雄SAITO YOSHIO

Treating customers to carefully prepared dishes that follow in the traditional spirit of this long-established restaurant.

He was born in 1948 in Fukushima Prefecture. Chef Saito was born into the third generation of the family-owned Fukuzumi Ryokan, established in 1912. In in order to inherit the family business, he set his heart on becoming a chef. In 1979, he devoted himself full-time to running a restaurant specializing in yakitori (grilled chicken) while running a hotel, which he continues to do into the present. Chef Saito prizes highly the feeling of "gratitude to one's customers", and has opened three Yakitori Fukuzumi restaurants within Iwaki city. (The Hirono shop is currently closed)

齋藤 義雄SAITO YOSHIO

Aoyama Spain Bar El Vuelo

青山スペインバル エル ヴエロ

  • Harajuku/Meiji-Jingumae, Tokyo
  • Italian,Italian/French / Steak / Mediterranean

大竹 功悦OTAKE KOETSU

Wanting to work in a job where one dish can make someone smile

Born in 1984 in Chiba. He worked to become a chef thinking, "I want to make people smile with the food I cook." After working at Aux Bacchanales and Ginza Candle, he came to Aoyama Spain Bar El Vuelo.

大竹 功悦OTAKE KOETSU

Otayan

おたやん

  • Kakogawa, Hyogo
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)

敏森 善行TOSHIMORI YOSHIYUKI

Living with Japanese cuisine for 25 years. Good food backed up by experience and sense.

Born in Hyogo prefecture in 1966. When he was a student, he was looking for work and became a chef. That's when he came into contact with the deliciousness and delicacy of Japanese Cuisine. He stayed with it for 25 straight years. He has very strict judgement concerning fish and takes taste very seriously. He is aiming for food that will make the customer happy with its taste and appearance, so he continues to hone his skills day and night.

敏森 善行TOSHIMORI YOSHIYUKI

Mond Nihonbashi

主水 日本橋店

  • Mitsukoshimae, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

森山 彰文MORIYAMA AKIFUMI

Offering local cuisine made using naturally abundant Shimane ingredients

Born August 16th in Shimane Prefecture. After graduating from high school, he attended culinary school. Upon graduation he went to work for Creative Group Inc., a company that runs a number of prominent restaurants. In 2012 his first assignment was determined to be Mond Nihonbashi, so he traveled to Tokyo. Now he treats Tokyo's Nihonbashi to the nostalgic Shimane flavors of his youth.

森山 彰文MORIYAMA AKIFUMI

Fujinomiya Wa no Shokusai Tendo

富士宮 和の食彩 天道

  • Fujinomiya, Shizuoka
  • Japanese,Japanese / Soba (noodles) / Tonkatsu (fried pork cutlet) / Sake

井出 健作IDE KENSAKU

He's been coming home to the shop where his parents cooked at since he was young.

Chef Ide was born in 1976 in Shizuoka Prefecture. Having always been good at making things and working with his hands from the time he was young, upon graduating high school, he returned home to inherit his family's soba shop. The more he learned about cooking, the more it appealed to him. He studied hard and steadily began taking on new challenges. In lieu of training elsewhere, he adopted the attitude of always challenging himself to continually learn. Continuing to preserve the flavors created by his parents while adding his own style, he works on creating new flavors he can be proud from here on into the future.

井出 健作IDE KENSAKU

Jiman ha Shizen Tori Ryori Kawadaya

自慢は自然。鶏料理 川田屋

  • Matsubara/Fujiidera/Kawachinagano, Osaka
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Nabe (hot pot)

武居 信仁TAKEI NOBUHITO

Offers up big portions made with top quality ingredients.

He was born March 8th, 1972, in Osaka Prefecture. Wanting to become a cook, after finishing high school, he began apprenticing at Tori Ryori after a friend introduced him. After that, he continued working at the same restaurant as a cook. Tondabayashi, Osaka is a place blessed with tranquil nature; a place where people go to get directly-sourced, fresh ingredients to create delicious meals.

武居 信仁TAKEI NOBUHITO

Fermintxo

フェルミンチョ

  • Nishi-Azabu, Tokyo
  • Spanish/Mediterranean,Global/International / European / Wine / Spanish

作元 慎哉SAKUMOTO SHINYA

The Chef's Recommendations

Breathing new life into traditional Spanish cuisine

He was born in Ishikawa prefecture in 1982. He says that he focused on Spanish cuisine in culinary school because the Latino atmosphere matched his character well. After his graduation, he worked for three years at a hotel in Kanazawa before going to Spain to learn about the flavors in the country itself. In Spain, he trained at famous Michelin-starred restaurants such as "Restaurante Alameda", "Fonda Sala", and "Restaurante Neiche", and he opened "Fermintxo" in Nishi-Azabu after returning to Japan. He continues to present the techniques he learned at those famous restaurants, together with his novel ideas that never adhere to a fixed framework, on a plate.

作元 慎哉SAKUMOTO SHINYA

<< Prev 83 84 85 86 87 88 89 90 91 92 93 Next >>
With SAVOR JAPAN, you can easily find the information of the chefs by area or cuisine.