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541 - 560 of 667 chefs

Haru Dining

HARU DINING

  • Kayabacho, Tokyo
  • Italian,Italian/French / Teppanyaki (iron griddle grilling) / French / Italian

坊坂 康治BOSAKA YASUHARU

The pleasure I felt when someone appreciated my cooking became the reason.

I have loved cooking from the start, said the chef. He started focusing on cooking and trained at the restaurant in the Palace Hotel. After that he retained his training in various genres at various places. At present, his culinary skill combines French and Italian cuisine.

坊坂 康治BOSAKA YASUHARU

Dining Bar Hiro

ダイニングバー ひろ

  • Shimbashi/Shiodome, Tokyo
  • Dining Bar,Dining bar / General / French / Italian

伊藤 広文ITO HIROBUMI

Our belief is in seeking out the finest ingredients and creating the perfect recipe.

He was born in 1966, in Tokyo's Shinbashi district. His motive to start this career was "because I love to eat, and I want to eat delicious foods." After training in various restaurants in Tokyo, he opened Dining Bar Hiro in 2005. Most of all, he enjoys the customers' joy when he takes each day's delicious ingredients and prepares them in the way his guests desire. At this restaurant, we have taken many photographs of our specialities, expressing the sense of skill on each plate.

伊藤 広文ITO HIROBUMI

Chef's

シェフス(CHEF'S)

  • Shinjuku-Gyoen, Tokyo
  • Shanghai,Chinese / General / Shanghai / Wine

南 俊郎MINAMI TOSHIRO

Inspired by the flavor of "Chef's", a young talent asked to be taught

Minami was born in Tokushima Prefecture in 1983. After graduating from university, he studied Chinese cuisine at Tsuji Culinary Institute. Afterwards, he apprenticed at "Kuushin", a famous restaurant in Osaka . At the age of 26, attracted by its simple yet delicious food, he began working at Chef's. At the time it was called "Renge", and he gained experience under the restaurant's owner Eishun Nishioka. After two years he became the restaurant's head chef. While holding on to the traditional flavors of this famous establishment, he continues to strive in earnest to discover new flavors.

南 俊郎MINAMI TOSHIRO

Yakitori Tori Ryori Toritatsu

焼き鳥・鶏料理・鳥辰

  • Shinjuku West Exit/Tochomae, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / General / Kushiyaki (grilled skewers)

吉川 公一YOSHIKAWA KOICHI

With food hygiene his top priority, he is a chef who appraises his fresh ingredients

Born on February 24th, 1951, he hails from Tokyo. He mastered the foundations of Japanese cuisine primarily through small restaurants. He has been involved with Yakitori Toriryori Toritatsu since 2010. Because the food he cooks is for his customers, it is understandable when he says, "More than anything else, I pay attention to my judgement of the ingredients."

吉川 公一YOSHIKAWA KOICHI

Kisoji

木曽路

  • Shimbashi/Shiodome, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

大木 哲也OKI TETSUYA

The Chef's Recommendations

Influenced by relatives who ran a sushi shop, he started his career in cooking.

He was born in Chiba Prefecture in 1964. Thanks to his relatives who ran a sushi shop, he has wanted to become a chef ever since he was a child. He started his training at a sushi restaurant in Tokyo when he was 15 and after that, he polished his skills at several other shops. In 1994, he opened up a new shop, "Kisoji", in Shinbashi in Minato Ward in Tokyo Prefecture and ever since then, has been serving only the freshest of ingredients and seasonal fish that are not only healthy, but let you enjoy the delicious flavors of each season.

大木 哲也OKI TETSUYA

Tsukishima Spanish Club

月島スペインクラブ

  • Tsukishima, Tokyo
  • Spanish/Mediterranean,Global/International / Spanish / European / Wine

遠藤 裕久ENDO HIROHISA

The Chef's Recommendations

A veteran chef who is particular about how to heat all the iingredients meat, fish and vegetables

Born in 1967, in Tokyo. He chose to become a professional cook because he likes to see faces delighted by delicious food. Since 1987, he has been engaged in cooking French cuisine in the main dining room of various hotels within Tokyo. In 2005, he went independent and opened Chez Hiro in Nezu. In 2008, he turned to Spanish cuisine and joined Spain Club Co. After serving as head chef of Kioi-cho Spain Bar and Shimokitazawa Spain Bar, he took over as head chef of Tsukishima Spain Club in 2010.

遠藤 裕久ENDO HIROHISA

Asakusa Unagi Sansho

浅草 うなぎ さんしょ 

  • Asakusa, Tokyo
  • Japanese,Japanese / Unagi (eel)

浅賀 博厚ASAGA HIROATSU

Eels, the pride of the proprietor who has continued to handle them since Sansho opened in Asakusa some 30 years ago

After training at an unagi (eel) wholesaler, he opened the unagi specialty restaurant Sansho in 1985. He refuses to compromise on taste and freshness, only procuring enough fresh unagi for the day. In addition to his infallible skills and judgement, he has been winning over customers with his warm and sociable hospitality.

浅賀 博厚ASAGA HIROATSU

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

Bistro and Wine Frenchies

ビストロアンドワイン FRENCHIES フレンチーズ

  • Ningyocho/Kodenmacho, Tokyo
  • French,Italian/French / French / Wine

小川 浩之OGAWA HIROYUKI

Doing part time work as a student inspired me to enter the world of cuisine

I was born in Tokyo during June 1975, and set my heart on entering the world of cuisine after taking on part time work at a restaurant during my university days. After gaining experience at various restaurants I became a chef at FRENCHIES. As a restaurant where you can casually savor delicious food and wine, we offer a broad menu that is well-matched to the taste of the wines.

小川 浩之OGAWA HIROYUKI

Shimagohan Kokoro Hokkori Okinawa Meshi

島ごはん こころほっこり沖縄めし

  • Nishi-Kasai/Kasai, Tokyo
  • Izakaya (Japanese tavern),Taverns / Okinawa Cuisine / General / General

東 尚亮AZUMA NAOAKI

A chef fascinated by Okinawan people, culture, and cuisine

He started work in a compeletely different industry, but came to have a vague longing for Okinawa. This love for Okinawa drove him to join an Okinawan restaurant. Surrounded by Okinawan staff, he learned everything including culture and language from the basics. Currently, he is the chef at Shimagohan Kokoro Hokkori Okinawa Meshi, and brings "true attraction of Okinawa and reliable Okinawan taste" to customers carefully. Among his many dreams, he says, the dream that is closest to coming true is "to open a second store."

東 尚亮AZUMA NAOAKI

Sosaku Chinese Hong Kong Homemade Dumpling Chai

創作中華香港手作り点心チャイ

  • Waseda, Tokyo
  • Dim Sum,Chinese / Yum Cha/Dim Sum / Hong Kong / Chinese Sosaku (creative cuisine)

KO

The Chef's Recommendations

The authentic Chinese chef.

Chef Ko was using his skill as a Chinese chef in China. He came to Japan in 2005 and became the chef of this restaurant. The renowned mabodofu (spicy dish with tofu and ground meat) featured on the radio is his creation.

KO

Sumiyaki Hormone Ikedaya

炭焼ホルモン 池田屋

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

池田 歓弘IKEDA YOSHIHIRO

He's moved by his customers complimenting on his food

Born in 1980, in Ibaraki prefecture, the owner feels happy when he sees his customers smile and compliment on his food. This happiness set him to pursue the career of cooking. Thinking of his customers, lead him to use healthy ingredients. Everyday he keeps challenging conventional cooking methods with a frontier spirit. The reason he's loved by his frequenters is because they feel his eager spirit.

池田 歓弘IKEDA YOSHIHIRO

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

GRAHM'S CAFE Los Angeles

GRAHM'S CAFE Los Angeles

  • Kyobashi, Tokyo
  • Cafe,Cafe/Sweets / American / Wine

山本 秀正YAMAMOTO HIDEMASA

The Chef's Recommendations

From a chef to a global culinary producer

Born in Tokyo in 1956. At the age of 18 he got his start at the Italian restaurant Hungry Tiger in Nogizaka, and in 1977 he traveled to Italy. He attended the National Hotel College, studying under the French master chef Roger Verge, then returned home for a short time before moving on to the USA. He became the head chef at the Ritz-Carlton in Washington, D.C. in 1984. In 2005 he came back to Japan to take over as head chef of the Mandarin Oriental in Tokyo. As of 2009 onwards he's been working as a culinary producer for developments around the globe.

山本 秀正YAMAMOTO HIDEMASA

Pub Karaoke Studio Himawari

パブ-カラ スタジオ向日葵

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Dining Bar,Dining bar / Cocktail / Whisky / Shochu

美実MIMI

Live performance karaoke! Accompanied by exciting saxophone playing!

Mr. Yoshimi first experienced live karaoke at this store from a customer's point of view. He got interested in this unique style or karaoke, took his valued experience in playing the saxophone and went to Studio Himawari.

美実MIMI

Mamafufu LUMINE EST Shinjuku Branch

馬馬虎虎 ルミネエスト新宿店

  • Shinjuku-Sanchome, Tokyo
  • Gyoza (dumplings),Chinese / Gyoza (dumplings) / Chinese Sosaku (creative cuisine) / General

塩脇 進Susumu Shiowaki

A Chef, Whose Father Was the Role Model

Mr. Shiowaki was born on March 23rd, 1976 in Saitama Prefecture. Because his parents were running a Chinese restaurant as he grew up, cooking was a familiar activity from a young age. Helping his parents with the work was his daily duty after coming back from school. After graduating from high school, he entered a culinary institute and started his career as a cook. Mr. Shiowaki is now a veteran at "Dumplings and Chinese Mamafufu", with eleven years of experience under his belt.

塩脇 進Susumu Shiowaki

Oshio Ataru

おしお ATARU店

  • Tsukishima, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter)

松野 雄太MATSUNO YUTA

We want our favorite foods to become our customers' favorites too.

I have always loved making okonomiyaki pancakes at home, so I started working here part time in the second year of high school. And then, falling in love with the taste of monjayaki, I decided to work here full time. I want to serve monjayaki to the customers and have them love it as much as I do!?

松野 雄太MATSUNO YUTA

BREAK TIME

BREAK TIME

  • Kichijoji, Tokyo
  • Cafe,Cafe/Sweets / General / Others / Bread

山田 亨YAMADA TORU

Was a boy who loved breadThis is my dream job.

I have been hooked on bread since I was young. I wanted to bake my own bread since my teen years. After graduating, I trained in making breads and cakes for 10 years and held a manager position for 20 years, then finally my childhood dream of having my own shop came true. I opened a restaurant specializing in pies in February, 2014 in Kichijoji.

山田 亨YAMADA TORU

Sekiguchitei

関口亭

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • General,Western / General / Omurice (omelet rice) / Wine

関口 康史SEKIGUCHI YASUSHI

We make Westernstyle cuisine to suit Japanese tastes!

With a confectioner father and a chef for an older brother, he entered the world of professional cooking at the age of 24. He got his start at a French restaurant, then moved on to Chinese, Japanese, and a wide variety of cuisines. After gaining further experience at the Kanda steakhouse Kaki no Ki, he struck out on his own, and has been running his own business for almost 20 years.

関口 康史SEKIGUCHI YASUSHI

Iemeshi Shushu Yuki

家めし 殊衆 豊輝

  • Shimbashi/Shiodome, Tokyo
  • Izakaya (Japanese tavern),Taverns / General / Western Homemade Meal / Shochu

佐藤 則子SATO NORIKO

Home cooking for city folk, with a down-to-earth hostess.

She was born in Tokyo in 1970. She was raised by parents who were both gourmands, and in elementary school she was determined to learn cooking. After becoming independent, she began inviting friends to her house to eat her home cooking, and this inspired her to start "Iemeshi Shushu" in 2004, specializing in home-style cooking difficult to come upon for the modern city dweller. Modest and unpretentious, she has earned the trust of the world-weary through her fine cooking.

佐藤 則子SATO NORIKO

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