Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

441 - 460 of 633 chefs

Ehime / Uwajima Ryori Kadoya Toranomon

愛媛・宇和島料理 かどや 虎ノ門

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

末永 悦巳Etsumi Suenaga

To stay busy and to contribute something of worth - the job of chef is a sacred task

Born in Ehime Prefecture in 1970, Chef Suenaga always loved cooking, but still pictured himself working as an office woker. However, he did not give up on his dream of being a cook, and took a job working at a Western style restaurant. From there, he aimed to steadily improve and rise as a cook. Eventually, the manager of Kadoya Kasumitei generously put him in charge of the kitchen at Kadoya Toranomon. Since the restaurant opened in October 2015, he has kept busy there every day working as head chef.

末永 悦巳Etsumi Suenaga

Kan Agari

燗アガリ

  • Nishi-Shinjuku, Tokyo
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Sake / Robatayaki (coal grilling)

高畑 諒Ryo Takahata

The Chef's Recommendations

Striving to provide delicious food! Mr. Takahata wants to please the public.

Mr. Takahata was born in Kanagawa prefecture in 1994. He started cooking at a young age. He was overjoyed at being praised for his delicious meals and began cooking for family and friends. He had the opportunity to move to Australia at the age of 18, and refined his craft at Australian restaurants as part of his journey on the path of a chef. After returning to Japan, he gained experience working at Japanese-style restaurants in Ginza and Kagurazaka. Using the experience he has achieved so far, he is pursuing deliciousness at "Kan Agari". 

高畑 諒Ryo Takahata

Azabu-juban Hatano Yoshiki

麻布十番 秦野よしき

  • Azabu-Juban, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

秦野 よしきYoshiki Hatano

A spirited craftsman honoring traditional Tokyo-style sushi, with a background in French and Italian

Chef Hatano was born in Tokyo in 1984. He took an interest in cooking thanks to his mother who was a home economics teacher. By the time he was in middle school, he yearned to become an Italian chef. When he enrolled in university, he also started training as a sushi chef, gaining experience working in restaurants in Akasaka and Ginza. He then travelled to Kona, Hawai'i where he got a chance to apply what he had learned. After returning to Japan, he started his own business, performing sushi catering and sushi shop concept design, and at age 28, he opened Sushi Michi in Azabu-juban. In June 2015, he changed restaurant name to [Azabu-juban Hatano Yoshiki].

秦野 よしきYoshiki Hatano

Ubuka

うぶか

  • Yotsuya, Tokyo
  • Kaiseki (course menu),Japanese / General / Crab

加藤 邦彦KATO KUNIHIKO

The Chef's Recommendations

A love for large shellfish, leading him into the culinary world

He was born in Miyagi prefecture in 1977. He started his career as a chef by entering "Kani Doraku" for the simple reason that he loved prawns and crabs. After that, he trained at a ryotei (traditional, luxurious Japanese restaurant) in Kyoto for three and a half years in order to learn the basics of Japanese cuisine, and polished his skills for three years at a Japanese restaurant handling natural prawns in New Zealand. After returning to Japan, he spent two and a half years at the Chinese restaurant "Renge" in Shinjuku. "Ubuka" was opened in 2012. While he sticks to the basics of Japanese cuisine, he brings out the charm of shellfish, sometimes using bold culinary techniques.

加藤 邦彦KATO KUNIHIKO

Migakishow Nagayama

磨匠ながやま

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese

永山 俊志Masatoshi Nagayama

"Smiles go well with meat." Mr. Nagayama's carefully selected Wagyu beef charms customers.

Mr. Nagayama was born in 1974 in Fukuoka. When he was 18, he came to Tokyo and studied at a culinary school. When he was 26, he trained at Shotaien, a restaurant managed by his former teacher. When he was 38 years old, he started working as a consultant for dining establishments. He joined WAGYUMAFIA and became the head chef. In September 2020, he opened Migakishow Nagayama, a restaurant bearing his name.  

永山 俊志Masatoshi Nagayama

Bifteck Kawamura Roppongi branch

ビフテキのカワムラ六本木店

  • Roppongi, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

中村 健輔Kensuke Nakamura

The Chef's Recommendations

He improved his skills as a chef by being involved in opening various renowned restaurants.

Born in 1979 in Saitama prefecture. After graduating from Musashino Cooking College, he accumulated experiences at various restaurants. He got involved in opening a teppanyaki (grilled on iron griddle) restaurant in the Grand Hyatt Hotel in Roppongi, and became the sous-chef. After opening [Ginza Ukaitei] and [Azamino Ukaitei], he entered Bifteck Kawamura in 2016, and worked at [Bifteck Kawamura Ginza branch]. He again got involved in opening [Bifteck Kawamura Roppongi branch] in March, 2017, where he is currently working at.

中村 健輔Kensuke Nakamura

Torishige

鳥茂

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Japanese,Japanese / Kushiyaki (grilled skewers) / Wine / General

酒巻 祐史SAKAMAKI YUJI

The Chef's Recommendations

Whilst looking at the figures of his grandfather and father cooking, he joined the long line of people making grilled offal dishes.

He is the third generation owner of the grilled cuisine restaurant ‘Toshige', made in 1950. He entered this world at the age of 23 and afterwards, joined the line of ‘Torishige' owners and decided on developing the art of grilling offal. His teachers were his grandfather, from the first generation and his father, from the second. Due to his father's sudden and early passing, he became the restaurant owner at a young age.

酒巻 祐史SAKAMAKI YUJI

Toriyoshi Naka-Meguro Branch

鳥よし 中目黒分店

  • Nakameguro, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine

猪股 善人Yoshito Inomata

Experience in Paris became the turning point. A head chef mastered all about [Yakitori] but still continues quest.

Mr. Yoshito Inomata was born in 1950 in Nagasaki prefecture. After training at various yakitori (chicken skewer) restaurants in Tokyo, including a renowned one in Roppongi, he went to France at the age of 20, and accumulated experience at a yakitori restaurant in Paris. From the age of 33, he actively worked while going back and forth between Japan and France. After returning to Japan, he opened [Toriyoshi Naka-Meguro] in 1992. [Toriyoshi Ginza branch], which opened in 2004, has become one of [the three main yakitori restaurants in Tokyo]. In 2018, he opened [Toriyoshi Naka-Meguro Branch]. Currently he operates 7 branches in Tokyo, including different business-style restaurants. 

猪股 善人Yoshito Inomata

Jushu

寿修

  • Nishi-Azabu, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

先崎 真朗SENZAKI MASAAKI

The Chef's Recommendations

An encounter with Japanese-style cuisine in Osaka changed his life afterwards on a grand scale

He was born in Saga prefecture in 1976. After graduating from high school, he set his sights on the path of Western cuisine at first in culinary school. However, he was so deeply impressed by the Japanese-style cuisine at "Totoya" in Kitashinchi, Osaka, that he decided to change his focus to Japanese cuisine. He then entered and trained at "Totoya" for nine years before moving to Tokyo to hone his skills at restaurants such as Japanese restaurants and sushi restaurants. Subsequently, he opened "Jushu" in a quiet residential area in Nishi-Azabu in 2010. His unwavering hard work and research allowed him to finally obtain two Michelin stars in 2012.

先崎 真朗SENZAKI MASAAKI

NoMad Grill Lounge

NoMad Grill Lounge

  • Nagatacho, Tokyo
  • Steak,Yakiniku/Steak / Steak / Italian / Wine

河野 大介Daisuke Kono

Mr. Daisuke Kono naturally became a chef by his mother's influence. He wants to express Japan's beauty through his cuisine. 

He was born in 1982 in Tokyo. He naturally decided to become a chef by the influence of his mother who operates a restaurant. He trained at a traditional Japanese (kaiseki) restaurant in Kudanshita, Tokyo for 8 years, then a French restaurant with the stars for 7 years. After being involved in Japanese and French cuisines, he found his passion for spreading the goodness of Japan through cuisine. He became the master chef at [NoMad Grill Lounge], as he sympathized with its concept to offer Japanese cuisine created with Japanese methods, with Japanese seasonal ingredients along with the seasons. Currently, he seeks Japanese savory tastes by fusing different techniques from various countries.

河野 大介Daisuke Kono

Sushi Urayama Nihonbashi

鮨うら山 日本橋

  • Nihonbashi, Tokyo
  • Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)

高地 裕二Yuji Takachi

Even though his career as a chef has advanced, Mr. Takachi continues to devote himself to improving his daily skills.

He was born in 1961 in Akita. His love of cooking led him to become a chef. Focusing on training in sushi and Japanese cuisine, he also studied Chinese and French cuisine and spread his cooking knowledge. While using the experience and knowledge he has accumulated so far, he now makes sushi at Sushi Urayama Nihonbashi.

高地 裕二Yuji Takachi

Wadan Mushintei

和だん 夢心邸

  • Hanzomon/Kojimachi, Tokyo
  • Japanese,Japanese / General / Sake

須田 樹一郎Kiichiro Suda

He conveys [happiness of food] through his elaborated works and warm hospitality.

He was born in 1978 in Fukushima prefecture. As he had many occasions to come in contact with chefs, he was fascinated with the work of cooking and providing savory dishes. He entered the field of Japanese cuisine, and accumulated experiences at various restaurants, including top-ranked traditional Japanese restaurants, hotels, and izakayas (Japanese pubs) in Tokyo, where he improved his cooking techniques for several types of cuisines and broadened his knowledge. He went independent to open his restaurant, where he is currently serving authentic seasonal Japanese cuisine while making efforts to offer warm service across the counter. 

須田 樹一郎Kiichiro Suda

Kushikatsu Chisen

串喝 知仙

  • Roppongi, Tokyo
  • Kaiseki (course menu),Japanese / General / Kushiage (deep-fried skewers) / Kaiseki (tea-ceremony dishes)

猪狩 博之IGARI HIROYUKI

Our chef is particular about his ingredients, and he's captured the hearts of his longtime regulars

Born January 27th, 1955, in Ibaraki Prefecture. As the youngest child of four siblings, he naturally found himself in the kitchen in the place of his harried parents. After graduating from high school he went to work for a hotel in Atami and Japanese food restaurants in Tokyo. In 1975, when Chisen was first founded, he knew the owner so he helped him start the business. A few years later the owner invited him to come to work for him officially. By 1985 he had worked his way to becoming our head chef. He heads to Tsukiji Fish Market each day to select his fresh, seasonal ingredients by hand.

猪狩 博之IGARI HIROYUKI

Azabu Shu

麻布 秀

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / General / Oden / Wine

小菅 安則KOSUGE YASUNORI

Influenced by the hero of a television show, he decided he wanted to become a chef.

Influenced by a popular drama set in a traditional Japanese restaurant, he plunged into the world of Japanese cuisine like the hero of the show. For fifteen years he worked at Kakyotei restaurant in Akasaka, at which many politicians, including the prime minister at the time, were regular customers. After polishing his skills there, he participated in opening many other restaurants. At the present time, he is displaying his special skills at his restaurant, Azabu Shu.

小菅 安則KOSUGE YASUNORI

Nishi Azabu Bancho

西麻布 晩鶏

  • Nishi-Azabu, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken

荻田 直紀OGITA NAOKI

The Chef's Recommendations

In desire of the betterment of yakitori, the grilled chicken dish of the people of Japan

Coming from Kagawa, his family managed a restaurant and cookery was present nearby from his childhood onward. So it's only natural he came to love food and chose to work at a restaurant for his university part-time job. After graduation, he engaged in training at Japanese-style and Japanese traditional restaurants, realizing his long-sought independence after his experience at a yakitori (grilled chicken) shop. Yakitori has the potential to be a dish of national ranking; he wants to take this food of the people and elevate it even further through the addition of flavor, hospitality, and accommodation to his customers.

荻田 直紀OGITA NAOKI

Chisana Kura Dareyame

小さな蔵 だれやめ

  • Kinshicho/Sumiyoshi, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

福永 健太Kenta Fukunaga

He started down the path to becoming a chef by discovering the potential of the world of the culinary arts

He studied economics day and night as a student, and studied business management during his time abroad. When he returned to Japan, he developed an interest in the world of cooking, and officially started down the path of becoming a chef. After an experience as the manager and head chef of a restaurant in Tokyo, he struck out on his own. He now exercises his skills at "Chisanakura Dareyame". Using his previous background in business management, he has created a place where anyone can feel comfortable while enjoying their food and drinks. His restaurant gets plenty of repeat customers.

福永 健太Kenta Fukunaga

NIRVANA New York

ニルヴァーナ ニューヨーク

  • Roppongi, Tokyo
  • Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry

杉山 幸誠SUGIYAMA KOSEI

The Chef's Recommendations

Putting various food experiences to use, sets his sights on a continuously evolving cuisine

Born in Tokyo, 1974. While training at [Grand Bleu] in Roppongi famous for Californian cuisine, he met a chef and was influenced to change his path to French cuisine. Afterwards, working at cafes and Japanese restaurants, as well as experiencing food abroad, by fate he was welcomed into [NIRVANA New York] restaurant. Their concept of "constant culinary evolution" matched that of the chef who had experienced various cuisine genres. He is still devoted to pursuing Indian cuisine, but always thinking outside of the box.

杉山 幸誠SUGIYAMA KOSEI

Momonjiya

ももんじや

  • Ryogoku/Kikugawa, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Nabe (hot pot)

吉田 龍作Ryusaku Yoshida

The Chef's Recommendations

Developing meat dishes for 24 years; natural game such as boar, deer or bear is my specialty

Born in 1964. He was working at a butcher's when at the age of 25, he started his career in the culinary arts when he began working at the Japanese restaurant managed by the same butcher. After that, he worked at other Japanese restaurants to gain experience, and at the age of 32 became the head chef of Momonjiya. He specializes in using meats that are difficult to cook such as boar, deer and bear.

吉田 龍作Ryusaku Yoshida

Unagi Kushiyaki Shinten

うなぎ 串焼 心天

  • Ningyocho/Kodenmacho, Tokyo
  • Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Unagi (eel) / Hitsumabushi (eel bowl)

林 成Rin Sei

A part-time job in Toyko led him down the path to where he is today.

When he was 21, Sei Rin came to Okinawa as an exchange student from China, after which he went to Tokyo. He trained for 5 years in the restaurant Unashin in Shimbashi, before opening Unagi Kushiyaki Shinten 5 years ago.

林 成Rin Sei

Hang Dong

韓灯 ハンドゥン

  • Tsukishima, Tokyo
  • Korean,Other Asian / Yakiniku (grilled meat) / Korean / Makgeolli

金 英徳KIMU YONDOKU

The Chef's Recommendations

Taught by his mother, his flavours are based on home cooking from his childhood.

Brought up with his mothers Korean style cooking, Korean cuisine forms the base of his flavor. In his 20s he did cooking training for 2 years. Afterwards he returned back to Kyushu, where he help out at his mothers restaurant. Nine years ago he moved with his mother to Tokyo, where they both now reside.

金 英徳KIMU YONDOKU

<< Prev 18 19 20 21 22 23 24 25 26 27 28 Next >>
Please select the restaurants you are interested in among the list of chefs found for Tokyo prefecture area.