Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

1001 - 1020 of 1726 chefs

Hitomaru Kadan Taian Sannomiya

人丸花壇 鯛庵 三宮店

  • Sannomiya, Hyogo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

堀江 貴之HORIE TAKAYUKI

The work of a chef acquaintance and the food he creates left a lasting impression.

He was born in 1977 in Saitama, but grew up in Kobe. Before he turned 20, he went to a neighbor's Japanese restaurant and was inspired when he saw how dedicated his acquaintance was to the food he prepared. He decided to become a chef too, and found work in a Japanese restaurant on Awaji Island. After training at several different locations, he began working at Hitomaru's main branch, "Hitomaru Kadan", in Akashi. Later, he was assigned to "Hitomaru Kadan Taian" when it opened. Using ingredients from Akashi, he puts his all into even the most difficult and tedious dishes.

堀江 貴之HORIE TAKAYUKI

Muromachi Fukuwauchi

室町 福は内

  • Mitsukoshimae, Tokyo
  • Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Sake

小林 弘明Hiroaki Kobayashi

Starting as a chef at a hotel, Mr. Kobayashi studied at various places in Tokyo before coming to Fukuwauchi.

He was born in 1980 in Osaka. At the age of 18, he started working in a restaurant. He then began his career in earnest as a hotel chef, working at "Hotel The Manhattan" in Kaihin-Makuhari, where he was in charge of kaiseki cuisine. After that, he gained experience as a chef in Tokyo and was employed at the Fukuhauchi, which was then located in Shinbashi, where he eventually came to be in charge of the restaurant's management. After relocating to Muromachi, the restaurant has now reopened as Muromachi Fukuhauchi.

小林 弘明Hiroaki Kobayashi

Kyo Ryori Matsusyo

京料理 松正

  • Arashiyama, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

小笹 正義Masayoshi Ozasa

The Chef's Recommendations

Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation.

Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation. Grew up watching his grandfather and father, who ran Kyo Ryori Matsusyo. The restaurant and cooking had been familiar to him since childhood, but it was when he graduated from high school that he made the decision to take over the restaurant. He went on to a culinary school and trained at a Japanese restaurant in Kyoto for three years after graduation. Joined his family's restaurant in 2005 and has served as the fourth-generation chef since 2018. He keeps in mind to carefully prepare his dishes so that the producer's thoughts can be expressed in each one.

小笹 正義Masayoshi Ozasa

Nihonbashi Suitengu Nanatosha

日本橋水天宮 七灯舎

  • Ningyocho/Kodenmacho, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes)

佐藤 健一Kenichi Sato

Farmers and growers, cooks, and guests. Mr. Sato connects the dots to make a line and form a circle.

Mr. Sato was born in 1972 in Miyagi Prefecture. He grew up watching his parents out front as they ran a sushi restaurant and became fascinated with Japanese cuisine. After working at Hotel Kawakyu in Wakayama Prefecture and Hotel Arrowle in Ishikawa Prefecture, he trained at the Rihga Royal Hotel in Osaka. As a chef responsible for the final touches before the food is eaten, he enjoys connecting the warmth and thoughts of the people involved. Favored by fate, he devotes himself to his work every day with the motto, Kindness is best embodied in cooking.

佐藤 健一Kenichi Sato

Secrets By Seashore

浜辺のかくれんぼ Secrets by Seashore

  • Kaihin-Makuhari, Chiba
  • Creative,Sosaku (creative) / Japanese Sosaku (creative cuisine) / Curry / Coffee

T・ヨッコT. Yokko

The Chef's Recommendations

There are reasons why you are as healthy as you are.

This is the idea that the food that is put into their body will have the greatest effect on the lifestyle of a person over a long period of time--from when they are a baby until when they reach adulthood. An environment where cooking is close to her has been with her for as long as she can remember. And thankfully, she says, she was very healthy. Her unchanging desire is to pass on things that she has received.

T・ヨッコT. Yokko

Sushi-dokoro Tatsutoshi

鮨処 竜敏

  • Susukino, Hokkaido
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

廣瀬 秀敏Hidetoshi Hirose

Operates a renowned restaurant that has been loved for over a quarter of a century in Susukino.

Mr. Hirose was born in 1973 in Hokkaido. He chose the restaurant business as a job to acquire expertise. Entered a sushi restaurant in his hometown of Sapporo and began his life as a professional chef in earnest. At age 26, he opened his own restaurant in Otaru, where many of the best sushi restaurants are gathered. Three years later, he moved from the Otaru branch (closed) to Susukino and opened Tatsutoshi. Currently, he not only manages the restaurant but also takes part in Hokkaido product exhibitions held throughout Japan.

廣瀬 秀敏Hidetoshi Hirose

Enji

煙事

  • Shimbashi/Shiodome, Tokyo
  • Dining Bar,Dining bar / Curry / General / General

尾花 敬史Keishi Obana

Mr. Obana pours his heart into food and drink and welcomes his guests in the restaurant daily as a service staff.

Mr. Obana was born in Ibaraki in 1976. After graduating from high school, he worked in a factory. After turning 20, he became interested in the restaurant business while patronizing a nearby bar. At around 25, he started working at a local bar and continued to train in food and drink, saying, "I want to open my own restaurant someday." At around the age of 26, he began working at Enji. He considers himself a customer service rep and continues to refine his food and drink ideas based on the motto of truly satisfying customers.

尾花 敬史Keishi Obana

Iwahiba

岩桧葉

  • Hamamatsucho/Daimon, Tokyo
  • Japanese Sosaku (creative),Japanese / Japanese Sosaku (creative cuisine) / Chinese Sosaku (creative cuisine)

北川 友透Tomoyuki Kitagawa

Mr. Kitagawa's dishes help bring out the natural deliciousness of the ingredients, and he makes customers smile.

Mr. Kitagawa was born in 1986 in Nagasaki to a fishing house in that city. Ever since he was young, he grew up around fresh seafood. He was moved by and admired the nature, fishermen, and excellent fish handling he saw. After graduating high school, he joined a Sushi Kappo restaurant for training. Two years later, he returned to his family home and learned about fish while helping out with fishing. Then he brushed up on the foundations of Japanese cuisine at a certain famous Japanese restaurant in Nagasaki, later returning to Tokyo just before turning 30 years old. By chance, he joined the company Iwahiba. He was involved in the preparations for the restaurant's opening. He was appointed head chef, a position he works in today. 

北川 友透Tomoyuki Kitagawa

Hokkai Seafood & Tokachi Beef Steak Restaurant   Norte

北海シーフード&十勝牛ステーキレストラン ノルテ

  • Hakodate, Hokkaido
  • General,Western / General / French / Steak

酒井 諭Satoshi Sakai

He actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY].

He was born in 1962 in Hokkaido. He liked cooking for his family, and seeing them pleased. After graduating from TSUJI Culinary Institute, he actively worked in the kitchen of [Bistro Kanapeshu] in Sapporo for 10 years. He also accumulated many years of experience at the [Obihiro Grand Hotel] and [JR Hotel Nikko Northland Obihiro], then entered [LA VISTA HAKODATE BAY] in 2011. Currently, he actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY] and [HAKODATE BAY GOURMET CLUB].

酒井 諭Satoshi Sakai

Izakaya Futami Sakaba

居酒屋 二海酒場

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

岡嶋 隆志Takashi Okajima

Mr. Okajima sources ingredients through his unique channels, mainly focusing on the Otoshibe fishing port in his hometown of Yakumo-cho.

He was born in 1972 in Hokkaido. Since childhood, He has enjoyed watching cooking shows on television and dreamed of pursuing a career in the culinary world. From high school, he started working part-time at a restaurant and became a chef after attending a vocational school. After that, he trained in Japanese cuisine, such as at sushi restaurants and hotels, to polish his skills. In November 2021, after leaving a long-established izakaya (Japanese pub) in Hakodate, he opened "Izakaya Futami Skaba."  He procures seafood through his unique channels, centered around the Otoshibe fishing port in Yakumo-cho, his hometown.

岡嶋 隆志Takashi Okajima

Hakata Motsunabe Shoraku

博多もつ鍋 笑楽

  • Hakata Station, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine

田中 優希Yuki Tanaka

The chef who was born and raised in Hakata treats the guests with the taste of his hometown. 

He was born in Fukuoka prefecture. Since he was very young, he watched his mother's back while she worked at a small Japanese restaurant, wishing that [I want to cook dishes to please people, someday], so he decided to be a chef. Being born and raised in the middle of Fukuoka, [Motsu-Nabe (hot pot with offal and vegetables)] is the exact soul food to him. Making his dream come true, he horns his cooking skills at [Shoraku], where he is actively working as the master chef. 

田中 優希Yuki Tanaka

37 PASTA

37 PASTA

  • Hakata Station, Fukuoka
  • Pasta/Pizza,Italian/French / Italian / Pasta

松元 博文Hirofumi Matsumoto

As he really liked cooking pasta, he wanted to try it again. 

He was born in 1978 in Kagoshima prefecture. As his parents were busy, he started cooking for his two sisters, which made him decide to be a chef. After graduating from a culinary school, he began working part-time at a restaurant specialized in pasta. Then he worked at a hospital food service as a cook. However, he decided to follow his enthusiasm for cooking pasta, as he liked it since he was very young. He entered [37PASTA] 8 years ago along with its opening and currently works as the master chef. He carefully creates pasta dishes using ingredients from Kyushu.

松元 博文Hirofumi Matsumoto

Nihonshu Bar Komeya Inazuma

日本酒バル・米屋 イナズマ

  • Sannomiya, Hyogo
  • French,Italian/French / Kaisen Nabe (seafood hot pot) / French / Sake

名倉 幸治Koji Nakura

Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter

Born in 1978, a native of Hyogo Prefecture. Koji Nakura began training in the restaurant industry, starting with Italian restaurants in Osaka, when he was a university student. After graduating from culinary school, he buckled down and placed himself on his current path. He refined his skills at Italian and French restaurants in the vicinity of his hometown, Kobe, and Osaka. At Nihonshu Bar Komeya Inazuma, which opened in 2014, he has been fully committed to the shop as the head chef since the launch stage, beginning with the concept for the restaurant. He spares no troubles whatsoever and specializes in charcuterie style cooking.

名倉 幸治Koji Nakura

Izakaya Kushiroya

居酒屋 九四六屋

  • Dogenzaka/Shinsen, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine

鵜沼 憲宏UNUMA NORIHIRO

A spirited chef who walks the path that he had once dreamed of.

Born in Kushiro, Hokkaido on June 29, 1974. He had a white-collar job after graduating college, but he left the corporate life to work in his uncle's restaurant "Izakaya Taimu." After thoroughly learning the basics of cooking, he fulfilled his dream of creating a restaurant that serves foods from his homeland of Hokkaido with the opening of Izakaya Kushirokuya where he is to this day.

鵜沼 憲宏UNUMA NORIHIRO

Yakitori Bonzo Shinsaibashi Branch

焼鳥 ぼんぞ 心斎橋店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakitori/Kushiyaki (grilled skewers),Japanese

市山 幹和Mikikazu Ichiyama

Mr. Ichiyama continues to hone and improve his skills with a focus on Japanese cuisine.

He was the manager of a Japanese restaurant in New York for many years and trained at the owner's restaurant for 3 years. Later, after working as a manager at a yakitori restaurant opened by that owner, he trained for four years at a popular yakitori restaurant in Osaka at the time and then opened his own restaurant. He works hard to create a restaurant where guests are impressed not only by the food but also by everything about the restaurant, making them want to come back again.

市山 幹和Mikikazu Ichiyama

Dining & Music BAR ONSTAGE

Dining & Music BAR 音STAGE

  • Kanda, Tokyo
  • Amusement Bar,Bars (pubs) / General / Beer / Whisky

菊池 潤Jun Kikuchi

Mr. Kikuchi deepened his interest in food through his part-time job experiences.

Mr. Kikuchi was born in 1986 in Tokyo. He started working at a cafe in Shibuya as a hall staff. Due to the lack of cafe's kitchen staff, he started working in the kitchen and deepened his interest in cooking. He trained for four years, worked at another café, and gained six years of experience at an Italian restaurant in Yaesu, which closed because of the influence of COVID-19. After that, he earned further experience and knowledge at various restaurants, such as a cafe in Kouenji and an Italian restaurant in Nagoya. He now works as head chef at Dining & Music BAR ONSTAGE, which opened in May 2022. 

菊池 潤Jun Kikuchi

Sushi Kappo Yamanaka

鮨割烹 やま中

  • Hakata Station, Fukuoka
  • Sushi,Japanese / General / Sushi

中山 健一Kenichi Nakayama

He decided to be a chef by the strong influence of a very popular Japanese TV program where chefs had cooking battles. 

He was born in 1978 in Saga prefecture. He decided to enter the restaurant field and become a cool chef, by the strong influence of a TV program which created a social trend all over Japan in those days, where chefs compete for their cooking. After graduating from high school, he entered a culinary school where he was fascinated with a sushi chef who gave special lessons and got interested in the sushi field. Working as an intern at a sushi shop during summer vacation, he found the charms of sushi more deeply and became a sushi chef after graduation.

中山 健一Kenichi Nakayama

Hitsumabushi Nagoya Bincho Kinshachi Yokocho Location

ひつまぶし名古屋備長 金シャチ横丁店

  • Marunouchi, Aichi
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

青木 陽一 Ena Tangezaka

 

 

青木 陽一 Ena Tangezaka

Hitsumabushi Nagoya Bincho Grand Front Osaka Location

ひつまぶし備長 グランフロント大阪

  • Osaka Station/Umeda Station, Osaka
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

松室 孝則Takanori Matsumuro

 

 

松室 孝則Takanori Matsumuro

Sushi Hiroshima Ajiroya Main Branch

鮨広島 あじろや 本店

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / General / Sushi

平田 成昭Nariaki Hirata

A childhood dream led Mr. Hirata to the culinary arts.

Mr. Hirata was born in 1974 in Onomichi city. Gained an admiration for the life of a chef after his parents brought him to Japanese-style restaurants as a child. After graduating from a specialist culinary school, he has continued to forge forwards on the path of sushi until the present day. In January 2017, he started working at the newly-opened "Sushi Hiroshima Ajiroya". He displays his well-honed sushi-making skills in front of the counter every day.

平田 成昭Nariaki Hirata

<< Prev 46 47 48 49 50 51 52 53 54 55 56 Next >>
With SAVOR JAPAN, you can easily find the information of the chefs by area or cuisine.