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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 1754 chefs

Local Vegetables Italian Caponata

地場野菜イタリアンカポナータ

  • Kasukabe/Koshigaya, Saitama
  • Italian,Italian/French / Italian / Pasta / Pizza

鈴木 実Minoru Suzuki

Transmitting the sense of the seasons in Japan and the importance of the nature through his dishes.

He was born in 1965 in Tokyo. He started cooking when he was an elementary school student to help his busy parents, then decided to be a chef as the people around him praised the dishes he made. After graduating from a culinary school, he worked actively at a restaurant in a hotel serving western cuisines including French. As he especially liked vegetable dishes, he opened [Local Vegetables Italian Caponata] in Koshigaya, Saitama prefecture to bring out the original tastes of the ingredients to their maximum. He is a chef with a passion who is transmitting the sense of the seasons in Japan and the importance of the nature through his dishes. 

鈴木 実Minoru Suzuki

KING'S BAR

KING’S BAR

  • Omiya/Ageo, Saitama
  • General,Dining bar / General / Italian / Pasta

庵地 吉博Yoshihiro Anchi

Decided to enter the service industry as he likes to communicate with people. He is a richly experienced professional in hospitality.

He was born in 1972 in Saitama prefecture. He accumulated experiences in the service industry at various shops, as he liked giving service and entertaining people. He mastered how to give attentive services while realizing giving service is deep and fun. He is currently managing [KING'S BAR], taking care of every aspect in the restaurant, from creating menu to decorating interior. He always offers wholehearted services with a sincere attitude.

庵地 吉博Yoshihiro Anchi

Vincero

ヴィンチェロ

  • Shinjuku Station East Exit, Tokyo
  • Italian,Italian/French / Italian / Pasta / Wine

齋藤 克英Katsuhide Saito

Introducing Italian cuisine in Japan, while importing wine and Italian ingredients.

He was born in 1967 in Tokyo. As his parents were both working in the restaurant industry, he learned how to cook from his mother since he was young, and naturally decided to become a chef. After graduating from a university, he entered a food company and worked to distribute ingredients. In 1998, he went to Italy and learned local cuisine for 3 and a half years. After returning to Japan, he opened [Vincero] in 2002. Currently he keeps introducing Italian food culture in Japan while importing wine and Italian ingredients. 

齋藤 克英Katsuhide Saito

Wa-no-Shoku Igarashi

和の食いがらし

  • Daikanyama/Ebisu, Tokyo
  • General,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)

五十嵐 明良Akira Igarashi

His dream was to work in a kitchen as a chef.

He was born in 1976 in Kanagawa prefecture. He was fascinated by chefs working in a kitchen and decided to be one of them. He accumulated training at [Tsukushi], a restaurant in Nishiazabu for 13 years since he was 19 years old, then went independent and opened the current [Wa-no-Shoku Igarashi]. His restaurant has the concept [to be sincere] reflecting his sincere attitude towards everything including the ingredients of his dishes and the people tasting them.

五十嵐 明良Akira Igarashi

Meat and Wine - Kitashinchi Maya

お肉とワイン 北新地 まや

  • Kitashinchi, Osaka
  • Yakiniku (grilled meat),Korean / General / Yakiniku (grilled meat) / Wine

吉川 健一Kenichi Yoshikawa

Exquisite Kobe Beef BBQ and other seasonal dishes created with his skillful techniques receive high reputations.

He was born in 1985 in Sakai, Osaka prefecture. Being influenced by his father running a Japanese restaurant, he decided to be a chef himself. After accumulating training for 10 years at a Japanese restaurant and a kappo restaurant in Osaka to master how to select and deal with meat, he became the master chef at [Kitashinchi Maya] in 2016. Aside exquisite BBQ dishes using the ultimate Kobe Beef, he also serves savory dishes with seasonal ingredients as parts of the BBQ courses. His motto is [daily diligence]. 

吉川 健一Kenichi Yoshikawa

PIZZERIA da NAGHINO

ピッツェリア ダ・ナギーノ

  • Gion/Higashiyama, Kyoto
  • Italian,Italian/French / General / Pasta / Naples pizza

三條 実永Sanenaga Sanjo

Being fascinated by the authentic taste, he got into making pizza.

He was born in 1982 in Tokyo. He went to Naples, Italy to work as a designer at a design office, and encountered a Japanese pizza chef there. The chef invited him to work as a pizza chef, too. He declined first, but decided to work as a pizza chef, as the design job was not what he had expected. While he was into making pizza, 3 years passed without noticing. After coming back to Japan, he still accumulated training as a chef, and after being fully prepared, finally opened a restaurant in his hometown Kyoto. He sticks to reproducing the authentic atmosphere of Naples. 

三條 実永Sanenaga Sanjo

Teppanyaki En Sky Bldg. branch

鉄板焼 えん スカイビル店

  • Osaka Station/Umeda Station, Osaka
  • Teppanyaki (grilled foods),Japanese / Okonomiyaki (vegie/meat pancakes) / Teppanyaki (grilled foods)

羽村 伊織Iori Hamura

He has been working for [Teppanyaki En] for 18 years.

He was born on July 8, 1982 in Okayama prefecture. He entered the cooking field at the age of 17 as he liked cooking. He started working for [Teppanyaki En], since then he has been working there for 18 years. He is actively cooking everyday to satisfy the guests with his dishes. This chef makes efforts to make the guests who visit the restaurant for various occasions smile and create a relaxing atmosphere. 

羽村 伊織Iori Hamura

Umayaki Moguri

旨焼もぐり

  • Hiroo/Shirokane, Tokyo
  • Yakiniku (grilled meat),Korean / Yakiniku (grilled meat) / Horumon (offal meat)

原田 勇二郎Yujiro Harada

Improving cooking skills day by day, while making efforts to cook tasty food and give good service.

He was born in 1984 in Miyazaki prefecture. He liked cooking since he was young. He moved to Tokyo to learn Japanese and western cuisines at a restaurant at Haneda Airport. He also had training at a restaurant using local ingredients from Ibaraki and a restaurant using local ingredients from Nagoya, then entered [Umayaki Moguri]. He is currently improving his skills to offer carefully-cooked dishes and good service. 

原田 勇二郎Yujiro Harada

Sosaku Teppanyaki Shimbashi Hiro

創作鉄板焼き 新橋 廣

  • Shinbashi, Tokyo
  • Teppanyaki (grilled foods),Japanese / General / Teppanyaki (grilled foods) / Wine

北村 一人Kazuto Kitamura

Decided to become a chef when he handled fish that he had caught when he was small.

He was born in 1978 in Yokosuka, Kanagawa prefecture. As Yokosuka faces the ocean, his hobby was fishing since he was small. He decided to be a chef when handling the fish he caught. He started working at a Japanese restaurant in Yokosuka at the age of 15, since then he kept improving his techniques in Tokyo mainly with western cuisine for more than 20 years. And his new challenge is teppanyaki (grilled on iron griddle) dishes. Even he has worked in the teppanyaki field for 6 years, he is still mastering teppanyaki techniques based upon his various experiences. Currently he is working at [Sosaku Teppanyaki Shimbashi Hiro] as a chef. 

北村 一人Kazuto Kitamura

Gion Okumura

祇園 おくむら

  • Gion/Higashiyama, Kyoto
  • French,Italian/French / Kyoto cuisine / French / Steak

奥村 直樹Naoki Okumura

Original French cuisine is served in kaiseki (traditional Japanese course cuisine) style by the second generation of [Seiyo Zendokoro Okumura], an old-established restaurant.

He was born in 1972 in Kyoto prefecture. He accumulated experiences at French restaurants in Kyoto and France. As he was born as the second generation of [Seiyo Zendokoro Okumura], an old-established restaurant in Kyoto serving French cuisine in kaiseki (traditional Japanese course cuisine) style, his sense of taste has been well developed since he was young. Based on this sense of taste, he self-learned Japanese cuisine and established the [Okumura] style where seasonal ingredients are cooked in a witty way to the guest's liking.

奥村 直樹Naoki Okumura

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