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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.

Browsing history

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1 - 10 of 1801 chefs

RUTH'S CHRIS STEAK HOUSE

RUTH’S CHRIS STEAK HOUSE

  • Shinbashi, Tokyo
  • Steak/Hambuger steak/Curry,Western

野口 尊文NOGUCHI TAKAFUMI

Fascinated by American cuisine, our chef seeks out traditional flavors

Born in 1967 in Tokyo, he realized how interesting cookery could be during a part-time job at a steak house. He later went to work full time for another steak restaurant in Aoyama. After that, to expand his repertoire, he gained experience in Italian, French, and other culinary styles, before being hired as the chef of a Texan-style restaurant in Yotsuya at the age of 30. At that time realized the depth of American cuisine, and afterwards traveled to LA to work as chef for the Consulate-General in California. After returning to Japan, he polished his skills as the chef of a number of restaurants, and became our chef here at Ruth's Chris Steak House in 2013.

野口 尊文NOGUCHI TAKAFUMI

Coconoma Season Dining

ココノマ シーズンダイニング

  • Nishi-Azabu, Tokyo
  • Italian,Italian/French / General / Pasta / Wine

菱沼 欣也Kinya Hishinuma

His wish is to serve dishes that many people can enjoy

Born in Fukushima in 1970. He has enjoyed pleasing people, cooking and eating since he was small. He decided to be a chef to please more people, and started his career as a chef at the age of 19 years old, after graduating from Musashino Cooking College. He gained the fundamental knowledge and techniques at [Harumi Grand Hotel], then learned advanced skills and cost management at [Restaurant Kihachi]. He has been a chef of [Coconoma Season Dining] since October 2010.

菱沼 欣也Kinya Hishinuma

Osteria Bucio

オステリア ブーチョ

  • Oita, Oita
  • Italian,Italian/French / Italian / Pasta / General

菅 恵美子Emiko Suga

An experience in Sicily fated him to be a chef

Born in Saitama Prefecture in 1970, Chef Suga once worked as a truck driver, but made the switch to cooking in his mid 20's when he turned the food he encountered on a trip to Sicily into an opportunity. After training at top restaurants in Italy and Tokyo, he opened Osteria Bucio in Oita in 2012. He also builds up the reputation of the restaurant through activities like Italian cooking instruction, and conducting olive harvesting tours in Sicily.

菅 恵美子Emiko Suga

Terrace Dining TANGO

Terrace Dining TANGO

  • Hamamatsucho/Shibaura, Tokyo
  • Italian,Italian/French / General / Italian / Wine

大澤 亮OSAWA RYO

A fateful encounter with one Italian restaurant made him move on to the world of cooking

He was born in Akita Prefecture in 1981. When he was still to decide his future, he was impressed with the perfect atmosphere and the beauty of an Italian restaurant he casually entered. This fateful encounter made him determine to receive training in an Italian restaurant without question, something he actually did for 7 years.

大澤 亮OSAWA RYO

SILIN Fuan Long Yuen

SILIN 火龍園

  • Roppongi, Tokyo
  • Cantonese,Chinese / General / Cantonese / Hong Kong

唐 朱興TO SHUKO

Familiar with Chinese culinary culture, our chef started down the path to becoming a chef as a result of his friend's connections

Born October 9th, 1966, he is a native of Yokohama City in Kanagawa Prefecture. He grew up surrounded by Chinese culture, and loved to cook from a young age. By sheer coincidence, the father of one of his schoolmates was a famous chef, Tomitoku Shu; thus, he aspired to become a chef from a young age. His formal training began at age 18 under Chef Shu, where he honed his skills at a variety of famous restaurants. He struck out on his own at the age of 35 as the owner and chef of Fuan Long Yuen. He opened his second establishment, SILIN Fuan Long Yuen, in 2007. A chef of authentic Cantonese cuisine, he brings out the natural flavors in his ingredients.

唐 朱興TO SHUKO

Honkaku Edomae Zushi Matsuki Sushi

本格江戸前寿司 松喜すし

  • Takayama, Gifu
  • Sushi,Japanese / Sushi / Sousakuzushi (creative sushi) / Oshizushi (pressed sushi)

中才 一彦Kazuhiko Nakasai

Having experience with fish from a young age, he decided that "making delicious things will be my job"

Chef Nakasai was born in Gifu prefecture in 1975. Influenced by the sight of his grandfather, a fisherman's boss and a chef, at a young age he decided that making delicious cuisine would be his job This decision was the reason he became a chef. Honkaku Edomae Zushi Matsuki Sushi was opened by his grandfather and continued by his father. Training there since he was 18, in 2002 he became the 3rd generation proprietor. He has an established reputation for his capability in preparing seafood that he has cultivated since he was young.

中才 一彦Kazuhiko Nakasai

Nuji

ぬーじ

  • Okinawa/Nago/Onna-son, Okinawa
  • General,Japanese / General / Sushi / French

林 大介HAYASHI DAISUKE

The skills he learned at an upscale Japanese restaurant have flourished here in Okinawa. A true culinary craftsman who makes traditional Japanese fare you can only get here

Born in Chiba prefecture in 1975, he began by working in a pub. However, he longed to pursue more complex Japanese cuisine, so he took a job at a famous, high-class traditional restaurant in Yokohama called Taiya where he knew the training was rigorous. With the support of his boss there, he plied his skills at restaurants in Nihonbashi and Yurakucho, finally making his way to that of his boss's own mentor, Maki, in Kagurazaka. As a result of his hard work, he was appointed head chef at the opening of Oriental Hills Okinawa. He continues to devote each day to expanding the allure of traditional Japanese cuisine to Okinawa

林 大介HAYASHI DAISUKE

Japanese Cuisine Wakyo

日本料理 和郷  Wakyo

  • Kamata, Tokyo
  • General,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

小澤 敬Takashi Ozawa

True-born chef who was born at an old-established Japanese restaurant and improved his skills at fancy Japanese restaurants.

He was born in 1983 in Kanagawa. As he was born at [Takefuji], a traditional Japanese restaurant in Kawasaki city with a 35 year history, naturally he wanted to be a chef since he was young. After graduating from a cooking school, he had training at one of the biggest hotels in Tokyo, improved his skills at a fancy ryokan (Japanese style hotel) in Hakone and Japanese restaurants in Azabu and Ginza, then opened [Japanese Cuisine Wakyo] in 2013. While working as the master chef, he is also involved in management of the restaurant as the manager.

小澤 敬Takashi Ozawa

Kobe Steak Sai Dining

神戸ステーキ 彩ダイニング

  • Sannomiya, Hyogo
  • Teppanyaki (grilled foods),Japanese / Steak / Teppanyaki (grilled foods) / Seafood

浜崎 剛Go Hamasaki

Seeing the smiles on the faces of customers and hearing the word “delicious” makes him happy to have chosen this path

A former teacher once taught him that making delicious food is a matter of course. But to make something that has more, the most important thing is one's feelings. Making full use of the techniques and knowledge acquired over 17 years of experience, he continuously endeavors to make dishes that delight his customers.

浜崎 剛Go Hamasaki

Miyazaki Beef Teppanyaki Steak Miyazaki-kan

宮崎牛鉄板焼ステーキみやざき館

  • Shinsaibashi/Horie, Osaka
  • Teppanyaki (grilled foods),Japanese / Teppanyaki (grilled foods) / Teppanyaki (grilled foods) / Seafood

和田 征二Seiji Wada

An acquaintance led him to restaurant business, and his interest in becoming a chef gradually increased.

He was born in 1970, in Osaka prefecture. At the age of 16, he started working at a charcoal grill steak restaurant, thanks to an acquaintance's reference. 3 years later, as recommended by his superior, he changed his workplace to a yakiniku (grilled meat) restaurant in Hamamatsu, Shizuoka prefectute, where he urged to master the authentic taste of western dishes. To accumulate further experiences, he moved to Hotel Granvia Osaka, as the chef at his first restaurant motivated him up. Although he found it not just fun but hard at some points to serve the guests, he worked there for 21 years. The reason why he joined the current restaurant as a chef is that he sympathized with the idea of appealing Miyazaki beef to everywhere in Osaka.

和田 征二Seiji Wada

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