Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

1621 - 1640 of 1843 chefs

Tsukiji Fukutake Main Branch

築地 ふく竹 本店

  • Tsukiji, Tokyo
  • Izakaya (Japanese tavern),Taverns / Motsu Nabe (offal hot pot) / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

市ノ川 大輔Daisuke Ichinokawa

Bringing different cuisines to life

He got his start serving up Western-style cuisine, but he was drawn by the allure of traditional Japanese dishes, and has been working at the Japanese-style "Tsukiji Fukutake Main Shop" for seven years.

市ノ川 大輔Daisuke Ichinokawa

Apicius

レストランアピシウス

  • Hibiya/Yurakucho, Tokyo
  • French,Italian/French / French / Wine

岩元 学IWAMOTO MANABU

The Chef's Recommendations

A master craftsman of French cuisine inheriting the Grande Maison tradition

He was born in Tokyo in 1959. He was influenced by a senior in his high school field hockey club who decided to go down the path of becoming a chef, so eventually he too went to culinary school. After graduation, he worked for four years at the prestigious French restaurant called "Piaget," where he built a strong culinary foundation. In 1983, he entered Apicius, and diligently studied under the wings of Chef Tokuo Takahashi, one of the most esteemed French chefs in Japan. In 1997, he became a sous chef, and then eventually moved on to his present position as head chef in 2008.

岩元 学IWAMOTO MANABU

Oebi Tempura Senmonten Sanki

大エビ天専門店 さんき

  • Minato-ku/Minami-ku/Midori-ku, Aichi
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Udon (noodles) / Tendon/Tenjyu (tempura bowl)

岩井 春幸IWAI HARUYUKI

The Chef's Recommendations

Oebi Tempura Senmonten is fully committed to bring you smiles of joy and surprise.

He was born in January 1951, in Yaotsu Town in Kamo District, Gifu Prefecture. Our manager's previous job was making tempura at a snack store in a market. With 21 years experience in the industry, he created "Oebi Tempura Senmonten" to bring you the freshest shrimp cooked in the most delicious manner. Our chef puts his all every day in order to see our customers' happy, satisfied expressions.

岩井 春幸IWAI HARUYUKI

Oyster & Spanish Italian Bar Spiral

オイスター&スパニッシュイタリアンバル スパイラル

  • Dogenzaka/Shinsen, Tokyo
  • Oyster Bar,Dining bar / Italian / General / Seafood

池上 忠明IKEGAMI TADAAKI

Spanish Italian Fusion Cuisine

I thought it was important to learn a trade, so I decided to pursue cooking. As the chef at Spiral, I create Spanish Italian fusion cuisine, and cook dishes using oysters.

池上 忠明IKEGAMI TADAAKI

Sardegna Kateiryori Tharros

サルデーニャ家庭料理 タロス(Tharros)

  • Dogenzaka/Shinsen, Tokyo
  • Italian,Italian/French / Italian / Wine / Others

伊藤 孝司ITO KOJI

A chef with a wealth of experience whose genius was recognised by Chef Baba

Koji Itou was born in Saitama prefecture in 1976. His part-time job at university led him into the world of cooking. In 2002, he went to Italy and honed his skills at the famous restaurants of Emilia-Romagna and Piedmont. He returned to Japan in 2005, and worked for 2 years at Taverna Messina in Jiyugaoka. After that, he worked for 4 years at an Italian restaurant in Hiroshima before coming to Tharros in 2012. In the spring of 2014, leadership of the kitchen was handed over to him by Chef Baba. Chef Itou hopes that just as before, he wants to make the unique food culture and atmosphere of Sardinia more widely known.

伊藤 孝司ITO KOJI

Motsunabe Mizutaki Yonbankan

もつ鍋・水炊き四番館

  • Tenjin, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / Motsu Nabe (offal hot pot) / Mizutaki (chicken hot pot) / Yakiniku (grilled meat)

梅野 富宮子UMENO FUMIKO

A childhood spent watching the backs of mum and dad that naturally lead to following this path.

Having helped out at her family home and restaurant since childhood, the world of food was always close to her. She was taught the joy of participating in a meal by her parents, and it was natural that she should set out to be a chef. At present, as the proprietress-to-be, she helps with the flavors and service of the Motsunabe Mizudaki Yombankan, and with a warm smile and attentiveness, she makes food to delight the taste buds and hearts of the people who visit each day.

梅野 富宮子UMENO FUMIKO

Gyutan Sumiyaki Rikyu Izumi Main Store

牛たん炭焼利久 泉本店

  • Izumi-Chuo, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

川村武宏KAWAMURATAKEHIRO

I want to make lots of people happy with my food

From the start I liked walking around sampling food from different restaurants. I wanted to make people happy with my own cooking, so I entered the culinary world. After working as a chef for 15 years, I came to Rikyu.

川村武宏KAWAMURATAKEHIRO

Yokohama Chinatown Shumien

横浜中華街 秀味園

  • Yokohama Motomachi/Yamashita Park, Kanagawa
  • Taiwanese,Chinese / Cantonese / Taiwanese / Shokoshu (Chinese Shaoxing wine)

楊 淑信YO NOBUKO

She entered the world of cuisine due to the influence of her husband, a Chinese chef.

She was born in Taiwan. She came to Japan with her husband, also a chef, and opened Yokohama Chinatown Shumien. While her husband managed the restaurant, she got the idea to serve Taiwanese food, and began to study Taiwanese cooking. From 1990 onward she proudly added Taiwanese dishes to the menu and took over the management, serving as the smiling public face of the establishment.

楊 淑信YO NOBUKO

Chinese Restaurant Lotus Moon Shin Marunouchi Building

中華菜館 水蓮月 新丸ビル

  • Marunouchi, Tokyo
  • Chinese,Chinese / Chinese Sosaku (creative cuisine) / Tantanmen (tantan ramen) / Gyoza (dumplings)

佐々木 孝昌SASAKI TAKAMASA

Owner of "Shanway", carrying on a tradition of flavor

Born in Tokyo in 1963. Spent 18 years training in Harajuku's Hangzhou cuisine restaurant. He then polished his skills cooking Chinese cuisine throughout the metropolitan area until opening "Shanway" in 2003. Since 2010, he has cooked at "Chinese Restaurant Lotus Moon Shin Marunouchi Building".

佐々木 孝昌SASAKI TAKAMASA

Chiso Kakuta

馳走かく田

  • Yachiyo/Sakura/Yotsukaido, Chiba
  • Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)

角田 幹男KAKUTA MIKIO

The Chef's Recommendations

A chef whose spirit is formed on the foundation of strong Japanese cuisine fundamentals interwoven with seasonal delights

After seeing the old style restaurant "Kicho" on TV, he yearned to work at such a place, and enrolled in culinary school. After graduating he got a job at an old style restaurant called Kikumi in Akasaka. After polishing his Japanese cuisine skills at "Kobori" in Akasaka, "Hamaisihi", a fancy restaurant in Ginza, and "Narita View Hotel", he established his own restaurant. He is very picky about the ingredients he uses. He selects organic rice and vegetables from his hometown, and goes to markets to personally pick out the freshest ingredients, allowing customers to experience the full flavor of each season.

角田 幹男KAKUTA MIKIO

Uru

  • Nijo Castle, Kyoto
  • Dining Bar,Dining bar / Pizza / Pasta / Italian

田原TAHARA

He started cooking based on his love for food, but now this chef is looking to take things even further

He was born in Kyoto Prefecture in 1981. He has been interested in food as long as he can remember. He started cooking as a hobby, but when it came time to think about a life-long profession, he decided to become a chef. He began his training at a hotel, covering the whole gamut of Western cooking, but gradually found himself drawn to the deliciousness of French and Italian cuisine. Since 2012 he has been displaying his skill daily at "Uru".

田原TAHARA

Spaghetti House Chef Meiekinishi

スパゲッティハウス シェフ 名駅西店 

  • Nagoya Station, Aichi
  • Pasta/Pizza,Italian/French / General

木戸 由紀夫KIDO YUKIO

A professional whose signature dish is "Ankake (thick sauce) Spaghetti".

After working for the Toyohashi restaurant "Ciao" for five years he opened his own place. He left the establishment he ran for 27 years to his son, and opened "Spaghetti House Chef Meiekinishi" nine years ago. He is a chef of the ankake (a thick, starchy kudzu sauce) spaghetti school of cuisine.

木戸 由紀夫KIDO YUKIO

Izakaya Shishito

居酒屋ししとう

  • Asahikawa, Hokkaido
  • Izakaya (Japanese tavern),Taverns / General / Chicken / Sashimi (raw fish)/Seafood

加藤 健吾KATOKENGO

Techniques cultivated on Rishiri Island from a younge age. A Japanese chef who is fastidious about "vitality".

With his father cooking at his own shop in Susukino, Chef Kato spent his youth close to the kitchen. He hammered into himself the fundamentals of Japanese cuisine through rigorous training at Kanotei, the culinary ryokan of his father's associate on Rishiri Island. From the knowledge of seafood preparation he gained at that time, even now he's fastidious about the "vitality" of fresh seafood. After ten years of experience on Rishiri, he now exercises his skill in Asashikawa.

加藤 健吾KATOKENGO

Restaurant Le japon

レストラン ル・ジャポン

  • Nakameguro, Tokyo
  • French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

中田 耕一郎NAKADA KOICHIRO

The Chef's Recommendations

French fusion cuisine with an added Japanese undertone

Born in 1976 in Fukushima, the chef went to a culinary school after graduating from college. He learned French cuisine for five and a half years while working at "Auberge au Mirador" in Hakone. Later, he moved on to become a head chef at "ELEMENTS" after working at "SHINPEI," a Japanese restaurant. The chef opened his own restaurant "Le Japon" in 2011, after refining his basics in Japanese cooking at "Ryoriya Kodama." Presently he offers cooking classes at his own shop.

中田 耕一郎NAKADA KOICHIRO

Kyodo Ryori Tei Sugi no Me

きょうど料理亭 杉ノ目

  • Susukino, Hokkaido
  • Japanese,Japanese / General / Crab / Hokkaido Cuisine

芦沢 一弘Kazuhiro Ashizawa

Fascinated by the ingredients of Hokkaido

The chef started his career at a Japanese cuisine restaurant when he was 18 years old. After advancing his profession through experiences and training, he served as the head chef at the sister restaurant Suginome Hotel Okura Sapporo branch in 2014. Today, as the head chef of this restaurant Suginome Main branch established in 1915, he introduces the local cuisine to the guests using Hokkaido’s great ingredients such as crab and other fresh seafoods.

芦沢 一弘Kazuhiro Ashizawa

R&B

R&B

  • Kannai/Bashamichi, Kanagawa
  • Izakaya (Japanese tavern),Taverns / Tsukemen (noodles served separately from dip soup) / Shio Ramen (salt-flavored ramen) / Shoyu Ramen (soy sauce ramen)

菅野 加奈子SUGANO KANAKO

The Chef's Recommendations

Influenced by my parents who are good cooks, I naturally chose a culinary career.

Both of her parents like cooking. Watching her parents enjoy cooking, she came to think of cooking as a fun activity and naturally aimed to be a cook. After training herself by working at a private restaurant of creative cuisine, she is now using her experienced skills at [R&B.]

菅野 加奈子SUGANO KANAKO

Jion Shoja

慈恩精舎

  • Okayama, Okayama
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)

草野 潤KUSANO MEGUMU

Kusano brings his experience from a Japanese restaurant in Austria to the table

After achieving his childhood dream of becoming a cook at the family-oriented restaurant "Tenmaya", he moved on to Vienna, where he worked at a Japanese restaurant for six years. After returning to Japan and working at French and sushi restaurants in hotels, he has been putting his skills to use at his own shop for the past six months.

草野 潤KUSANO MEGUMU

Momoya Kamimaezu

もも屋 上前津店

  • Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers)

永井 大介NAGAI DAISUKE

We aim for a cozy restaurant that you will feel comfortable strolling into.

Daisuke was born on August 23rd, 1976 in Toyama Prefecture. During his college days, he worked part time at the original Momoya, and that was his impetus for entering the culinary world. At first, he was working in an industry unrelated to food and drink, but his feeling of delight at cooking and serving customers was so strong that he decided to become a chef. After gaining experience at various Japanese style restaurants, he opened Momoya Kamimaezu. Presently, he is paying special attention to timing the serving of his specialty skewers just right, and he displays his abilities while greeting customers with an easy-going, inviting atmosphere.

永井 大介NAGAI DAISUKE

Uogashi Maruten Fuji

魚河岸丸天 富士店

  • Fuji City, Shizuoka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood

中村 彰伸NAKAMURA AKINOBU

An interest in cooking that started in high school. A life devoted to Japanese cuisine and fish-based cuisine.

Born in Shizuoka prefecture in 1977, the proprietor's interest in cuisine started in high school. He started his career as an apprentice in Japanese restaurants in Shizuoka, achieving expertise in all forms of fish-based cooking at the likes of Uogashi Maruten, at both the main and branch restaurants. Since 2011 he has been at Uogashi Maruten Fuji, where he excels in all forms of Japanese cuisine.

中村 彰伸NAKAMURA AKINOBU

Gyutan Sumiyaki Rikyu Tomizawa

牛たん炭焼利久 富沢店

  • Nagamachi, Miyagi
  • Izakaya (Japanese tavern),Taverns / General / Gyutan (beef tongue) / Local Japanese Cuisine

高橋 昭宏SATOYUICHI

A part-time job was his chance to enter the restaurant industry, where he had always wanted to work

He wants as many people as possible to taste the deliciousness of gyutan (beef tongue). With this goal in mind, every day he focuses all his attention on grilling the meat to just the right degree. His biggest source of energy is hearing departing customers say that the food was delicious.

高橋 昭宏SATOYUICHI

<< Prev 77 78 79 80 81 82 83 84 85 86 87 Next >>
With SAVOR JAPAN, you can easily find the information of the chefs by area or cuisine.