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181 - 200 of 633 chefs

Nakame no Teppen Shibuya Stream

なかめのてっぺん 渋谷ストリーム

  • Shibuya South Exit, Tokyo
  • Izakaya (Japanese tavern),Taverns

村井良二Ryoji Murai

Mr. Murai stands at the Nakame no Teppen's fireside in front of customers with his experience in Japanese cuisine.

Under his own theme of "The Best in Japan for Seasonal Food", Mr. Murai serves delicious food as it is to customers. 

村井良二Ryoji Murai

Counter French Kirishima

カウンターフレンチ霧島

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

岡村 隆明Takaaki Okamura

Learned the fundamentals of French cuisine at three-star restaurants in Japan and France.

Counter French Kirishima is located on the third floor of a building in Ginza 7-chome, which retains a somewhat retro atmosphere. The restaurant operates quietly in a hideaway place, with only eight seats at the counter. The finest quality ingredients from Japan and abroad are prepared in front of the guests using charcoal fire and French cooking techniques. The specialty "Rabbit Pâté En Croute," which won a prize at the pâté en croute world competition, is a unique taste of delicacy, depth, and beauty. The dishes are simple in presentation, emphasizing the ingredients and their instant deliciousness, and are intended to reach a broad audience. You can enjoy a relaxing time in a calm atmosphere with the warmth of wood.

岡村 隆明Takaaki Okamura

Hokkaido Italian Mia Bocca Shinjuku Takashimaya Branch

北海道イタリアンミア・ボッカ新宿タカシマヤ店

  • Shinjuku-Sanchome, Tokyo
  • Italian,Italian/French / Italian / Pizza / Pasta

Nihonbashi Suminoe COREDO Muromachi Branch

日本橋 墨之栄 コレド室町店

  • Mitsukoshimae, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

伊藤 将宏Masahiro Ito

Mr. Masahiro Ito (commonly known as Ma-kun) is a highly skilled fixed-net fisherman in Kushiura, Karatsu.

Ma-kun was born into a home of fishermen in Kushiura Bay and is a trueborn fisherman who continues to work using fixed-net fishing. The one in the back is the pole-and-line fisherman, Mr. Yusuke Oda. He is a unique pole-and-line fisherman - while working as a chef, he was awakened to the charms of the fishing industry and moved to Kushiura. They are thoroughly pursuing techniques for maintaining freshness and improving taste, such as destroying the fish's spinal cord, removing its stomach, and controlling blood removal as to the species and condition of the fish. Both of them are now indispensable fishermen for the restaurant group, supplying fish daily.

伊藤 将宏Masahiro Ito

Yakiniku Nabedonya Shikata

焼肉鍋問屋 志方

  • Nakameguro, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Motsu Nabe (offal hot pot) / Sukiyaki (hot pot stew)

前西 貴哉Takaya Maenishi

The Chef's Recommendations

Providing pleasure with outstanding meat delicacies chosen by meat professionals.

Mr. Maenishi was born in 1976 in Hyogo. He is the president of Teishin Shikata Meat Co., Ltd., a wholesaler that handles everything from production to distribution with the philosophy of "bringing high-quality beef to the table in its best condition." The company pursues ideal beef production by working together with contract farms, including cattle fattening environments, to provide high-quality beef to consumers in fresh condition. Yakiniku Nabedonya Shikata has opened in Tokyo in 2005. It continues to attract many people with the taste of its carefully selected meat, allowing them to enjoy quality meat anytime.

前西 貴哉Takaya Maenishi

Chêne Restaurant & Bar

Chêne Restaurant&Bar

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

癸生川 茂Shigeru Kebukawa

Providing more than just a counter dining experience.

Mr. Kebukawa was born in 1992 in Saitama Prefecture. He started his career as a chef at the French restaurant Amusez in Kumagaya, Saitama Prefecture. After working at a French restaurant, A Nu Retrouvez-vous in Hiroo, he continued his career as a chef in various places. After working as a chef at Nakameguro Grill in Nakameguro, he joined Triple R Co., Ltd. in 2020. He is currently the chef at Rn. With the concept that the experience is more than just eating in mind, he entertains many guests at the counter with a lively atmosphere.

癸生川 茂Shigeru Kebukawa

Beef-Professional Akihabara Branch

完全個室 牛の達人 秋葉原店

  • Akihabara, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / Yakiniku (Japanese BBQ)

堀江 直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江 直人Naoto Horie

Sushi Hakata Matsumoto Yaesu Branch

鮨 博多まつもと 八重洲店

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

Kaiten Tokyo Sushi Kaido Aqua City Odaiba Branch 

江戸湾直送 回転 東京すし街道 アクアシティお台場店

  • Odaiba, Tokyo
  • Kaitenzushi (conveyor belt sushi),Japanese / General / Sashimi (raw fish)/Seafood / Sushi

中田 敏博Toshihiro Nakata

Mr. Nakata wants to bring the excitement that changed his own life to many people.

He was born in 1981 in Nagasaki. He grew up in a land rich in seafood, and although he was not fond of grilled or boiled fish then, he was shocked and impressed when he tasted sushi made with raw fish for the first time. In 2000, he started his career as a sushi chef at Kintaro Sushi, a long-established sushi restaurant in Edo-mae, Tokyo, thinking he wanted to share his passion for sushi with others. After 14 years, he moved to Itamae Sushi. After working as the manager of the Nishi-Shinjuku branch, Ueno branch, Akasaka-Hanare Koshitsu branch, and Misuzi-Dori branch, he was appointed the manager of the Product Development Department.

中田 敏博Toshihiro Nakata

Ginza Namiki Hyotan

銀座並木 瓢箪 hyotan

  • Shimbashi/Shiodome, Tokyo
  • Japanese Sosaku (creative),Japanese

Asahikawa Jingisukan Daikokuya Kichijoji Branch

旭川成吉思汗 大黒屋 吉祥寺店

  • Kichijoji, Tokyo
  • Steak,Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Beer

柴田 宏和Hirokazu Shibata

Following his parents' footsteps, Mr. Shibata entered the rewarding world of the food and beverage industry.

He was born in 2001 in Hokkaido. Developed an interest in the culinary world after seeing his parents working in a restaurant. Since then, he nurtured a deep admiration for the world of cooking and decided to follow the same path. Graduated from Hakodate Culinary School and began as part-time staff when the Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch opened. He became interested in the charm of Jingisukan, customer service, and how to approach meat, leading him to join the company as a full-time employee.

柴田 宏和Hirokazu Shibata

Shabuzen Shibuya Branch

しゃぶ禅 渋谷店

  • Dogenzaka/Shinsen, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

福嶋 優太Yuta Fukushima

Mr. Fukushima shows Shabuzen's hospitality in a relaxed atmosphere.

Mr. Fukushima was born in 1990. Upon graduating from college, he entered the culinary world. In 2013, he joined Diamond Dining Co., Ltd. Then, he was assigned to a creative Japanese restaurant, where he continued to hone his skills for the next 6 years. Afterwards, he started working for Shabuzen Co., Ltd. and obtained his chef's license and fugu (pufferfish) preparation certificate. He currently works at the Shabuzen Shibuya Branch, where he trains more daily.

福嶋 優太Yuta Fukushima

Sumibiyaki Horumon Manten Shinjuku Nishiguchi Branch

炭火焼ホルモン まんてん 新宿西口店

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

渡辺 葉月Hazuki Watanabe

Wants guests to enjoy eating delicious and fresh horumon.

Ms. Watanabe was born on August 20, 1991, in Tochigi. She has worked at the restaurant since her part-time job as a student. She serves and cooks horumon (offal meat) dishes every day with the skills and knowledge she has cultivated over the years so that everyone can enjoy horumon as much as possible.

渡辺 葉月Hazuki Watanabe

LE BOURGUIGNON

LE BOURGUIGNON

  • Nishi-Azabu, Tokyo
  • French,Italian/French / French

菊地 美升Yoshinaru Kikuchi

The Chef's Recommendations

Passing every day in a productive way, experience in Burgundy built a strong foundation

Chef Kikuchi was born in Hokkaido in 1966. After graduating from culinary school, he worked at Aux Six Arbres in Roppongi and Club Nyx, before going to Europe when he was 25. He worked at various highly rated restaurants in France and Italy for three and a half years. His time training in Burgundy, where he used his off-days to visit the numerous wine producers of the region, became a cornerstone of his development. After returning to Japan, he worked for about three years as chef for L'Amphore in Omotesando before opening Le Bourguignon in 2000.

菊地 美升Yoshinaru Kikuchi

WineBar Pluribus

WineBar Pluribus

  • Ginza, Tokyo
  • Wine Bar,Bars (pubs) / Italian / Pasta / Wine

恩田 雄紀Yuuki Onda

Mr. Onda presents the delicious synergy of food and wine based on Italian cuisine.

He was born in 1987 in Chiba. Chef at WineBar Pluribus.  Influenced by his uncle, a chef, he became familiar with cooking from an early age and aspired to become a professional. After graduating from culinary school, he started his career at the famous Italian restaurant CANOVIANO in Tokyo. Continued his experience at Angelo Court Tokyo, where he worked as a sous chef. After working as a chef at a Mediterranean restaurant in Funabashi, he assumed his current position when the restaurant was established in July 2023. He attracts guests from Japan and abroad with his diverse cuisine that goes well with wine.

恩田 雄紀Yuuki Onda

Nihon Yakiniku Hasegawa Ginza Main Branch

日本焼肉 はせ川 銀座本店

  • Ginza, Tokyo
  • Japanese,Japanese / General / Yakiniku (Japanese BBQ) / Sake

益田 宜明Noriaki Masuda 

A chef who specializes in Japanese cuisine creates possibilities for new yakiniku dishes.

Mr. Masuda was born in 1974 in Kanagawa. After graduating from high school, he entered the world of Japanese cuisine at 18. His chef career began at a ryokan(Japanese hotel) in Izu, Shizuoka. Later, he moved to Tokyo and worked at various Japanese restaurants throughout Tokyo city. As a chef dedicated to traditional Japanese cuisine, he has served numerous food connoisseurs. At Hasegawa, he combines his acquired skills and carefully selected ingredients to create new possibilities for yakiniku (Japanese barbecue).

益田 宜明Noriaki Masuda 

Kiyose Soba Kashiwaya

季寄せ 蕎麦 柏や

  • Mitaka, Tokyo
  • Japanese,Japanese

長田 浩Hiro Osada

He was fascinated by the idea of working with Japanese cuisine

During his time as a student at culinary college, an older student took him to a Japanese restaurant and showed him what it was like to be a head chef there. He immediately became fascinated by the beautiful work that chefs of Japanese cuisine do. He began working in this area because he wanted to become a teacher of Japanese chefs.

長田 浩Hiro Osada

Sushi Mukau

鮨 無何有

  • Shirokane/Shirokanedai, Tokyo
  • Sushi,Japanese / Sushi / Wine

大山 武雄Takeo Oyama

Mr. Oyama began his culinary career at 18 and learned the basics of cooking in Osaka and Tokyo.

Worked in a multinational restaurant in Australia, where he honed his skills outside of Japanese cuisine. After working at a five-star hotel in Hong Kong, he gained an overwhelming reputation as the owner of "Sushi Oyama" in Shanghai. The restaurant was awarded "Michelin Guide Shanghai" and received the "Best Japanese" prize in various awards. In 2021, he returned to Japan. He provides a new world by adding a worldwide sensibility to the essence of the delicate taste of Japanese fish.

大山 武雄Takeo Oyama

Onzoshi Kiyoyasutei

御曹司 きよやす邸

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

今野 正博IMANO MASAHIRO

He started as a chef and his career carried him into management.

He remembers how moving it is to see delighted diners who came all the way out to taste his cooking enjoy the meals he set out for them!

今野 正博IMANO MASAHIRO

Hormone Ramen 8910 Nishi-Azabu Branch

ホルモンらーめん8910西麻布店

  • Nishi-Azabu, Tokyo
  • Ramen,Ramen (noodles) / Wine / Shoyu Tonkotsu Ramen (soy sauce-based pork broth ramen) / Tsukemen (noodles served separately from dip soup)

冨村 健太Kenta Tomimura

Dedicated to ramen! Mr. Tomimura expresses everything about ingredients and techniques in one bowl of ramen.

He was born in 1992 in Fukuoka. He started working part-time at a ramen restaurant while in college, and he was greatly attracted to ramen, which expresses all the ingredients and techniques condensed into a bowl. Upon graduation from college, he began training at a famous tonkotsu ramen restaurant. Studied soup making,  char siu pork making, restaurant management, and human resource development, and served as manager of branches in various locations throughout Japan. Launched the second franchise branch, " Hormone Ramen 8910 Nishi-Azabu," in Tokyo from one of the best-known restaurants in Kansai, aiming to become a beloved restaurant in the community.

冨村 健太Kenta Tomimura

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