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1.Nurukan Sato

Roppongi, Tokyo

Japanese / Crab,Japanese / Kaiseki (traditional multi-course meal),Alcohol / Sake

From Editor

Savor the flavors of Japanese sake at different temperatures with a little help from Nurukan Sato's manager, who helps you decide your favorites through blind taste tests.

2. Kyoto Gion Tempura Yasaka Endo

Gion/Higashiyama, Kyoto

Japanese / General,Japanese / Tempura (battered, fried seafood and vegies),Japanese / Kyoto cuisine

We prepare a variety of tempura (deep fried foods) from season to season, with young sweetfish or bamboo shoots in the spring, to goby, matsutake mushrooms, and ginkgo nuts in the fall. Experience the freshness that Kyoto's f

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3.Otaru Masazushi Ginza

Ginza, Tokyo

Japanese / Sashimi (raw fish)/Seafood,Japanese / Sushi,Alcohol / Sake

From Editor

Otarumasazushi Ginza serves fine sushi and sashimi, fresh from Hokkaido, as well as other delicious seafood that is always seasonally prepared by their skillful master chef.

4.Teppan-yaki Kokoro

Kobe/Harborland, Hyogo

Japanese / Teppanyaki (grilled foods),Western / Steak,Western / Teppanyaki (grilled foods)

From Editor

Indulge in Teppanyaki featuring renowned Kobe beef from the Tajima and Awaji cattle strains - all the while enjoying a spectacular view of Kobe Port from the counter.

5.Teppanyaki Steak Kisentei

Roppongi, Tokyo

Japanese / Teppanyaki (grilled foods),Japanese / General

From Editor

Right at your table, the expert staff at Kisentei sukiyaki/shabushabu restaurant (sister of long-established Ningyocho Imahan) will energetically grill your beef, abalone or lobster.

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1 - 10 of 1794 chefs

Seventh Heaven

Seventh Heaven

  • Otaru/Shiribe/Shakotan/Rusutsu, Hokkaido
  • Darts bar,Bars (pubs) / Beer / Cocktail / Whisky

大西 奈那Nana Onishi

Smiling owner who loves conversation and service for guests.

She was born in 1995 in Hokkaido, and chose a service career, which broadens her opportunities to meet people from various professions as well as keep her learning. What makes her happy or feel rewarding now is the guests saying [I enjoyed it] or [I'll come back]. Building up her experience in [Dining Otsukisama] in Niseko, she started her current work. Keeping [enjoyable time] for guests at all times, she stands by in the restaurant and takes care of conversation with guests, drink service timing, taste, and staff's smile.

大西 奈那Nana Onishi

Sushi and Japanese Cuisine Seikichi

鮨と和の食 清吉

  • Sawara-ku/Nishi-ku, Fukuoka
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

岡本 毅Takeshi Okamoto

Treats his guests with traditional sushi of Fukuoka handed down from the previous generation and his own creative Japanese dishes.

He was born in 1973 in Fukuoka Prefecture as the son of a sushi restaurant that has been established since 1967 in Sawara-ku. At the age of 19, he started training to improve his skills at renowned restaurants in Fukuoka, such as [Tori Ichi], [Kawashou], and other Japanese and sushi restaurants in Tokyo. After working at a sushi kappo (traditional Japanese cuisine) restaurant in Hilton Fukuoka Sea Hawk Hotel, he became the master chef at [Tachibana], a sushi restaurant in Hilton Nikko Kumamoto. In 2008, he went back to Fukuoka to succeed to his family business as the second generation. In addition to traditional sushi handed down from the previous generation, he offers creative Japanese dishes created with his own sense and inquiring mind, that his guests can enjoy in various ways.

岡本 毅Takeshi Okamoto

Tukiji Aozora Sandaime

築地青空三代目

  • Nagoya Station, Aichi
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

越中 勇樹Yuki Ecchu

Gain experience in Tokyo, Real Edomae sushi

Sushi chef learned the skill from the master chef of Tsukiji main restaurant. With his pure feeling [I love sushi], he started his sushi career and creates sushi with full of passion at the home of Edomae sushi. His fans follow him from Tokyo to his new shop in Nagoya.

越中 勇樹Yuki Ecchu

Sushi Yamamoto

鮨 山もと

  • Okayama/Naoshima Island/Tamano, Okayama
  • Sushi,Japanese / Sushi

山本 淳Jun Yamamoto

Working at [Uosho] for 15 years, a renowned restaurant run by his parents, to create Edomae-style sushi the Okayama way.

Born in 1971 in Okayama Prefecture as the second son of the owner of [Uosho], a renowned Edomae-style sushi restaurant in Okayama that was founded in 1946. As he grew up too close to sushi, he wanted to have a different occupation. However, he started thinking of being a sushi chef while he was helping his parents' restaurant after graduating from high school. In 2006, he went independent from [Uosho] after working there for 15 years and opened [Sushi Yamamoto] in Yumino-cho, Kita-ku.

山本 淳Jun Yamamoto

Daiki-Suisan Kaiten-Zushi

大起水産 回転寿司

  • Kyoto Station, Kyoto
  • Kaitenzushi (conveyer belt sushi),Japanese / Sushi

林 盛Shigeru Hayashi

His career started when he became interested in serving guests.

He was born in 1988 and grew up in Osaka. While working a part time job at a yakiniku (Japanese BBQ) restaurant during his high school days, he decided to become a professional in the restaurant field. After graduating from high school, he entered [Taiki-Suisan]. With experiences as a server, chef, and background staff, he found that working at a restaurant was more fun and deeper than he had thought. He is currently working hard as the manager to support the whole restaurant to make as many guests as possible happy. 

林 盛Shigeru Hayashi

Sushi Hanayoshi

鮨 花吉

  • Otaru/Shiribe/Shakotan/Rusutsu, Hokkaido
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

吉岡 亮平Ryohei Yoshioka

A skillful chef who offers exquisite seafood from Hokkaido.

Born in 1972 in Niseko-cho, Hokkaido. As his family ran a soba (buckwheat noodles) restaurant, naturally he entered the cooking field. After training at a sushi restaurant in Asakusa, Tokyo for 13 years, he learned how to select fish at a wholesale company in Chiba prefecture. In 2006, he went independent and opened [Sushi Hanayoshi] in his hometown Niseko-cho. He is still making efforts to offer exquisite seafood from Hokkaido to the guests and many from overseas as well.

吉岡 亮平Ryohei Yoshioka

SUSHI dining Uotomo

SUSHI dining 魚友

  • Ikebukuro, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

橋本 剛Tsuyoshi Hashimoto

Can be flexible for foreign guests. The skillful chef keeps making efforts to improve his skills.

He was born in 1967 in Osaka. When he was a high school student, he had a part time job at a restaurant, where he got impressed by a chef who was drawing a pictures on a big plate with ingredients, that decided him to be a chef. After graduating from high school, he had training at a sushi restaurant in his hometown, accumulated further experience at sushi restaurants in Ginza and ANA hotel, then became the master chef at a sushi restaurant in Ikebukuro. As he agreed with the thoughts of the owner of [SUSHI dining Uotomo], he became the master chef when it opened in 2017. He keeps learning new dishes with his skillful techniques and flexible ideas to obtain wider guest layers.

橋本 剛Tsuyoshi Hashimoto

Sushidokoro Sho

寿し処 翔

  • Nippori, Tokyo
  • Sushi,Japanese / Sushi / General / Basashi (horse meat sashimi)

戸辺 智之Tomoyuki Tobe

He went independent after mastering the traditional techniques of Edomae Sushi to become the skillful sushi chef that he was dreaming of.

He was born in 1970 in Chiba. With a wish to be a sushi chef who enjoys conversation with the guests while working, he had training at sushi restaurants in a hotel and in Tsukiji for 26 years. Through the training he learned how to select the ingredients and improved the specific traditional techniques of Edomae sushi bringing out the original tastes of the ingredients to their maximum. After becoming fully prepared, he finally opened [Sushidokoro Sho]. He is currently offering sophisticated dishes as a skillful Edomae sushi chef, sticking to using wild fish from Tsukiji Market, in order to hear [delicious] from his guests.

戸辺 智之Tomoyuki Tobe

zero TOKYO

zero TOKYO

  • Ginza, Tokyo
  • Sushi,Japanese / Sushi / Sousakuzushi (creative sushi) / Italian

篠原 秀和Hidekazu Shinohara

Had training inside and outside of Japan to seek for his own way of cooking, made him to be one of the top 100 chefs in the world.

He was born in 1974 in Akita prefecture. Being fascinated with the skills of a sushi chef, he went to a cooking school at the age of 16. After working as the master chef at [Sushiya no Nakagawa] in Yoga, Tokyo, he went to Italy where he encountered Mr. Nobuyuki Matsuhisa, a Japanese chef. After working at [NOBU ARMANI] as a director of their sushi bar, he went independent in 2006, and opened [zero TOKYO] in Ginza in 2016. He has been selected as one of the top 100 chefs under 30 years old in the world by [Who’s Who: Chefs], an American magazine.

篠原 秀和Hidekazu Shinohara

Sushi-Cho HARU

寿し長 栄HARU

  • Ohatsutenjin/Minamimorimachi, Osaka
  • Sushi,Japanese / Sushi / Sousakuzushi (creative sushi) / Wine

原 栄次Eiji Hara

Being influenced by his father, he became fascinated with sushi and decided to be a sushi chef.

He was born in 1973 in Osaka. His father who loves sushi would often take him to many sushi restaurants when he was young, which made him interested in being a sushi chef. After graduating from high school, he had training at [Higo Sushi], a renowned restaurant in Abeno, Osaka for 6 years. Then he improved his skills at [Sushi-Cho], a restaurant run by his father-in-law in Tamade, Osaka. After having strict training under him, he went independent in June 2012 and opened [Sushi-Cho HARU] in Higashi Tenma. He is currently making efforts with his wife to create a comfortable space where the guests can relax and enjoy high-quality sushi.

原 栄次Eiji Hara

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