Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

81 - 100 of 1703 chefs

cafe&bar YOKACHORO

cafe&bar YOKACHORO

  • Tanba/Kinosaki, Hyogo
  • Dining Bar,Dining bar / General / Cake / Wine

角田 大和Yamato Tsunoda

Using ingredients from Awaji Island and Sasayama, Mr. Tsunoda offers dishes rooted in the local community.

He was born in 1988 in Hiroshima. His involvement in the food and beverage industry began when he worked at a restaurant in the Kanto region that served naturally grown vegetables. At the same restaurant, he gained a wealth of experience in everything from food distribution to restaurant operations. By chance, he moved to Tamba-shi, Hyogo. He owned a farm, served as head chef at a restaurant, and later became independent. Due to a series of events, including the Corona disaster and the relocation of his base to Awaji Island, he temporarily closed his restaurant. In March 2024, he opened "cafe&bar YOKACHORO" at a new location.

角田 大和Yamato Tsunoda

Yakiniku Tattontei

焼肉 たっとん亭

  • Asakusabashi, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)

川口 一輝Ikki Kawaguchi

Mr. Kawaguchi offers the same delicious taste with the same commitment to quality that has been loved.

He was born in 1994 in Osaka. Since his father opened Yakiniku Tattontei in the early Heisei era, he has watched as his father pleased many people behind him. Later, he became involved in the restaurant business himself and became the second-generation owner of Yakiniku Tattontei in 2021. He continues to serve the same delicious food while respecting the restaurant's beloved traditions, such as purchasing meat and sauce.

川口 一輝Ikki Kawaguchi

Naniwa Yakiniku Saburo

浪華焼肉さぶろう

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Highball

北井 幸雄Yukio Kitai

To make high-quality meat even more delicious, Mr. Kitai also pays careful attention to details.

He is from Osaka. He worked at popular yakiniku restaurants in Osaka and has brought joy to many guests. Currently, he is active as the Floor Manager at Naniwa Yakiniku Saburo. His goal is to create a space where high-quality meat can be enjoyed even more deliciously. He pays careful attention to detail so guests can relax and enjoy their meals.

北井 幸雄Yukio Kitai

Steak House Nakama

STEAK HOUSE NAKAMA

  • Onna-son, Okinawa
  • Izakaya (Japanese tavern),Taverns / American / Hamburger Steak / Steak

菱田 和寛Kazuhiro Hishita

Nothing motivates him more than the kind words of a customer

Born in February of 1981, his journey to becoming a professional chef was ignited after witnessing his own food bring joy and delight to his friends’ faces. Today he works on developing new and original dishes for the restaurant’s menu that aim to go over and above their customers’ expectations.

菱田 和寛Kazuhiro Hishita

Charcoal-grilled Yakiniku  -shintan-

炭火焼肉 胤舌 -shintan-

  • Susukino, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

田村 史也Fumiya Tamura

Mr. Tamura never forgets to handle the ingredients carefully because he believes in their potential.

Mr. Tamura was born in 1980 in Hokkaido. He had many chances to make food ever since he was a child and came to like cooking more over time as he saw how happy his family was when they ate his cooking. To become a chef, he entered a culinary institute. After graduation, he built up his experience at various restaurants. He has been involved in Charcoal-grilled Yakiniku  -shintan- since its opening in October 2022.

田村 史也Fumiya Tamura

KOBE BEEF STEAK PANDORA TAKUMI

神戸牛ステーキ パンドラ匠

  • Shinjuku West Exit/Tochomae, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Shabu-shabu (boiled meat slices) / Japanese Beef Steak

境 勇真Hidekazu Minami

Master teppanyaki chef with over 40 years of experience brings the taste of ingredients to the pinnacle.

Mr. Minami was born in 1960 in Tokyo. He started his career as a chef at a Western-style restaurant in Tokyo. Encountered Teppanyaki (iron griddle grilling) in his 20s, he was drawn to the cooking method that maximizes the natural flavors of the ingredients. After serving as the head chef at a teppanyaki restaurant in Ikebukuro, at the age of 34, he had the opportunity to join the renowned restaurant PANDORA in Nishi-shinjuku and was actively working there. In November 2017, with the opening of the second branch PANDORA TAKUMI, he assumed the head chef position. While showcasing his seasoned culinary skills, he delivers the finest flavors to guests from both domestic and international backgrounds. His warm hospitality is also highly praised.

境 勇真Hidekazu Minami

Sumiyaki Unafuji Daimaru Kyoto Bettei

炭焼うな富士 大丸京都別邸

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Unagi (eel),Japanese / General / Unagi (eel) / Sake

田中 喬也Takaya Tanaka

Mr. Tanaka roasts extra-large blue eels with a red flame and serves the finest eel dishes.

He was born in 1985 in Mie. A head chef at Sumiyaki Unafuji Daimaru Kyoto Bettei. When he was a child, he discovered the joy of cooking when his family praised the food he cooked for them. At 18, he decided to become a professional and joined the Kaburaya Group, which operates the current restaurant. He is particularly excellent in the highly skilled techniques of opening the belly of the eel and char-grilling it over charcoal, for which he was appointed to his current position at the time of the restaurant's opening in September 2023.

田中 喬也Takaya Tanaka

Yakiniku Motoyama Shinjuku Branch

焼肉もとやま 新宿店

  • Nishi-Shinjuku, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

渡部 一彦Kazuhiko Watanabe

Enjoy carefully selected Kobe beef.

Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.

渡部 一彦Kazuhiko Watanabe

Kankoku Chicken DAOL

韓国チキン DAOL (ダオル)

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Korean,Other Asian / Korean / Asian Creative Cuisine

キムKim

Proposing a new world of Korean cuisine that takes guests to an extraordinary place.

It was the owner, Mr. Seo Wonho's idea to open a Korean restaurant that is a departure from the busy restaurants and is like a stylish and relaxed restaurant, and he conceived of everything from the restaurant's interior to the menu development. Then DAOL opened in Shin-Okubo on October 6, 2022. Mr. Kim is showing his skills as the restaurant manager, welcoming guests with a warm smile.

キムKim

Yakiniku Tarafuku Suzuka Chuo-dori-ten

焼肉たらふく 鈴鹿中央通り店

  • Suzuka, Mie
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Craft Beer

田端 唯史Yuishi Tabata

The Chef's Recommendations

From musician to master of selecting better meats

Born in Mie prefecture on May 15th, 1981, he started a band in high school and worked in a restaurant part time. After experiencing that sense of achievement when he made things and the pleasure of working in the service industry, he basically decided to become a chef. He started working at Yakiniku Tarafuku Suzuka Chuo-dori-ten, when an acquaintance introduced him to the restaurant. He is a true connoisseur of meat, the restaurant's main ingredient. He is now Suzuka's meat manager and is also in charge of purchasing meat for other restaurants in the chain.

田端 唯史Yuishi Tabata

Wai Labo

湧Labo

  • Ikuno/Hirano, Osaka
  • Innovative/Fusion,Sosaku (creative) / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Italian

森 康晴Yasuharu Mori

Mr. Mori is an experienced head chef; the food explorer offers a one-of-a-kind taste experience.

He was born in 1981 in Osaka. Although he was a picky eater from an early age, it actually enhanced his interest in cooking. After working part-time at a teppanyaki restaurant, he gained experience in a hotel kitchen. He learned the basics of Italian cuisine under one-on-one training from a master chef. In addition, he acquired Japanese cuisine skills on his own. From his experience working in a butcher store, he is also a great meat connoisseur and very particular about his purchases. His insatiable passion for cooking has led him to prepare dishes that attract many people.

森 康晴Yasuharu Mori

DOMO DOMO Ikebukuro Higashiguchi Branch

DOMO DOMO 池袋東口店

  • Ikebukuro East Exit/Higashi-Ikebukuro, Tokyo
  • Izakaya (Japanese tavern),Taverns / Pizza / Steak / Western Sosaku (creative cuisine)

アデイカリ スレスAdhikari Sless

Mr. Sless presents a delightful and delicious time with lots to eat and drink.

He was born in Nepal and came to Japan with the dream of opening a restaurant there. In July 2023, he opened DOMO DOMO, offering dishes specialized in cheese and meat based on the concept of creating a restaurant that makes guests happy. He combines the unique tastes and techniques cultivated in his hometown to develop new dishes.

アデイカリ スレスAdhikari Sless

Motsunabe Heiwaya

もつ鍋 平和家

  • Nagasaki City, Nagasaki
  • Motsu Nabe (offal hotpot),Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)

龍 伸浩Nobuhiro Ryu

After many experiences, Mr. Ryu reevaluated the charms of his hometown and local food.

He was born in 1964 in Nagasaki. Initially, he worked as a chef at Roppongi's restaurant "Inakaya" for three years. After that, he went into a different industry, but after living in New York City, he rediscovered the beauty of Japanese food culture. He then returned to his hometown of Nagasaki and decided to pursue a career in the food industry again. At the age of 38, he opened Heiwaya. At first, the restaurant was well known for its Udon (noodles). Later, he changed the restaurant's business to focus on Motsunabe. He satisfies diners with its signature Motsunabe and seasonal fish.

龍 伸浩Nobuhiro Ryu

Niku Baru SHOUTAIAN Shibuya Branch

肉バル SHOUTAIAN 渋谷店

  • Dogenzaka/Shinsen, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Horumon (offal meat)

千葉 政敏Masatoshi Chiba 

Mr. Chiba offers the deliciousness and pleasure that only A5 Japanese Black Beef can provide.

He was born in 1980 in Miyagi. After serving in the Ground Self-Defense Force, he entered the restaurant industry. He Joined Office UK Inc. after 15 years of experience in Tokyo, where he also worked as a store manager. Appointed as the manager of Niku baru SHOTAIAN Shibuya branch. He delivers to people the deliciousness and joy of A5 Japanese black beef from all over Japan.

千葉 政敏Masatoshi Chiba 

Yakiniku RIKIO

焼肉RIKIO

  • Yomitan/Chatan, Okinawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean

田澤 大悟Daigo Tazawa

Mr. Tazawa is a cooking maestro and an experienced professional.

He was born in 1980 in Hokkaido. Pursuing his passion for the culinary world, which he dreamed of since childhood, he is a chef with experience in various genres. He has mastered a wide range of techniques, from teppanyaki to French, Japanese, and Italian cuisine. Recognized for his expertise, he has been working at Yakiniku RIKIO since 2021. His cuisine is not just a meal but rather an art of sorts. The flavors created by his experience and passion touch the heart.

田澤 大悟Daigo Tazawa

Minami Aoyama Hifumi

南青山 ひふみ

  • Omotesando/Aoyama, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

加藤 寛史Hirofumi Kato

The Chef's Recommendations

Drawn to Minami Aoyama by a dream of opening his own restaurant as soon as possible

Born in Ibaraki Prefecture in June 1978, Chef Kato entered the world of cooking at age 23, but only six years later he was already entrusted to running a restaurant. Few years later, he became owner of a Japanese restaurant in Koenji, but on the lookout for his next project, he eventually found his current spot in Minami Aoyama, opening it in 2014. Though he adheres to traditions of Japanese cooking, he also offer dishes you cannot find anywhere else, and enjoys entertaining guests simply looking for a drink and a snack.

加藤 寛史Hirofumi Kato

Craft Burger & Grill Jiro

Craft Burger&Grill Jiro

  • Ueno, Tokyo
  • Hamburger,Western / General / American / Beer

高山 光弘Mitsuhiro Takayama

Mr. Takayama inherited the "genes of chefs" and followed the path of a professional. 

He was born in 1976 in Tokyo to parents who run an izakaya (Japanese-style pub). From an early age, he aimed to be a chef and, after graduating from high school, entered a culinary school. Following graduation, he studied Western cuisine at hotels and wedding halls and continued training. Then, gaining experience in a variety of restaurants, he took over his parents' restaurant in 2010. He wanted to create a pet-friendly restaurant, so he researched hamburgers independently and opened Craft Burger & Grill Jiro in December 2019.

高山 光弘Mitsuhiro Takayama

Kyoufu Ippin Ryouri Kiyomizu

京風一品料理きよみず

  • Okaido/Gintengai, Ehime
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

森脇 巧Takumi Moriwaki

Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.

He was born in 1973 in Ehime. From a young age, he watched his father run the restaurant, and he naturally longed to become a chef. After studying at Hiiragiya, a long-established Japanese-style hotel in Kyoto, he became the second-generation head chef at Kiyomizu. He has an established reputation for his cooking skills, keen sense of ingredients, and ability to deliver seasonal delicacies. He always puts his guests first. His cuisine, which continues to innovate while preserving tradition, provides visitors a blissful experience.

森脇 巧Takumi Moriwaki

Syunmi Karoku 

旬味 鹿六

  • Hakodate, Hokkaido
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

布施 直樹Naoki Fuse

Mr. Fuse has taken over the taste and the way of being a restaurant from the late proprietor.

Mr. Naoki Fuse was born in 1980 in Miyagi. At the age of 20, he started working as a chef. After learning the basics of cooking at Syunmi Karoku, he contributed to Shunka, located in Goryokaku Tower. After gaining many experiences as a chef, he took over Shunmi Karoku. The restaurant has been supported by not only local people but also a lot of guests since it opened in 2013. He has maintained the tastes many people love and a flexible style that can adjust to various scenes.

布施 直樹Naoki Fuse

Yakiniku Ichiba Genkaya Takadanobaba Branch

焼肉市場げんかや 高田馬場店

  • Takadanobaba, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

森 祐治Yuji Mori

Enjoy delicious flavors brought by the accumulation of diverse experiences. A skillful chef presents superb taste.

Mr. Mori was born in 1959 in Kumamoto. Moved to Tokyo, dreaming of launching his own restaurant. He trained in various genres such as Italian, French, sushi, sukiyaki, shabu-shabu, ramen, and soup curry. With those experiences, he is now working as a chef at Yakiniku Ichiba Genkaya. His dishes reflect the techniques and tastes of each genre, offering guests a wide range of culinary delights to enjoy.

森 祐治Yuji Mori

<< Prev 1 2 3 4 5 6 7 8 9 10 11 Next >>
With SAVOR JAPAN, you can easily find the information of the chefs by area or cuisine.