Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

621 - 640 of 681 chefs

Ne Quittez Pas

ヌキテパ

  • Gotanda, Tokyo
  • French,Italian/French / French

田辺 年男TANABE TOSHIO

The Chef's Recommendations

From boxer to owner of oden (hot pot dish) stall. And then to French cuisine, in pursuit of the world stage…

He was born in Ibaraki prefecture in 1949. When he was in college, he was selected as one of the candidates to compete in gymnastics for the Olympics, and after graduating, he became a ranked professional boxer in Japan. After wrecking his body and giving up on boxing, he made a 180 degree turn and opened an oden (hot pot dish) stall. However, he says, "That would never allow me to aim for the world stage," and entered the world of French cuisine. He underwent training at a restaurant in Tokyo before going to France. After perfecting his skills for two years in places such as restaurants with three Michelin stars, he returned to Japan, and in 1988, he opened "A Ta Goul" in Ebisu. He took the opportunity to rename his restaurant to "Ne Quittez Pas" when he moved to Gotanda.

田辺 年男TANABE TOSHIO

Q Ebisu

Q 恵比寿店(キュー)

  • Ebisu, Tokyo
  • Italian,Italian/French / Wine / Italian / Spanish

柳原 勇太YANAGIHARA YUTA

Our chef turned his passion for cooking into a career, and has experience in a wine variety of cuisines

He entered the world of the culinary arts out of a love of cooking. He learned the basic principles of cuisine at a Japanese-style restaurant. After that he strived to improve his skills, taking up a position at a cake shop making desserts. Today his specialty is creative dishes that cross the boundaries of different culinary styles.

柳原 勇太YANAGIHARA YUTA

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

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

Torigen Kamata

とり元 蒲田店

  • Kamata, Tokyo
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Shochu

原山HARAYAMA

Particular about charcoal, a chef who pays attention to the details when grilling.

He expertly prepares the ‘Kirishima Chicken' of Miyasaki one by one by hand, and provides the skewers, even adding the finishing touches to the grilled dishes. At ‘Torigen, Kamata branch', he calls himself the ‘Char-grilling Craftsman.'

原山HARAYAMA

Kasane

かさね

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese / General / Sake / Shochu

柏田 幸二郎KASHIWADA KOJIRO

The Chef's Recommendations

A chef who layers the flavors of the four seasons and the encounters between people

Kojiro Kashiwada is a native of Miyazaki Prefecture in Kyushu. Because he had a dining hall for a home, he naturally chose the path of the chef. After training at a ryotei (traditional Japanese restaurant) in Osaka that specialized in catering, he worked for five years at Gyozantei in Miyazaki before moving to Tokyo in order to establish the second branch of that restaurant in the Akasaka neighborhood. He worked for about seven years at the Akasaka store before setting out on his own. It has been 16 years since he first opened Kasane.

柏田 幸二郎KASHIWADA KOJIRO

BISTRO CarneSio

BISTRO CarneSio

  • Ebisu, Tokyo
  • Italian,Italian/French / Gyutan (beef tongue) / French / Italian

児玉 順平KODAMA JUMPEI

The Chef's Recommendations

Absolute confidence in cooking meat with experiences in Italian and Yakiniku restaurants

He was born in Tokyo in 1984. Influenced by the protagonist of a comic, who aims to be a cook, he also chose to be a cook saying, "Me, too!" After graduating from a vocational school for licensed cooks, joined a seafood store in Shinagawa and worked there for 5 years. Then moved to a yakiniku restaurant and in 2011, moved to CarneSio when it opened. He has been the chef there since he assumed the position there in 2012.

児玉 順平KODAMA JUMPEI

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

Kitajimatei

北島亭

  • Yotsuya, Tokyo
  • French,Italian/French / French

北島 素幸KITAJIMA MOTOYUKI

The Chef's Recommendations

With his career spanning nearly half a century, his role in developing French cuisine in Japan has been pivotal

He was born in 1951 in Fukuoka prefecture. He started his culinary career when he was 18, after entering "Royal" in Fukuoka. He was deeply impressed by the dessert buffets at "Regence" in Roppongi, which were still rare at that time, and he also trained as a patisserie. He went to France in 1977, and studied for five years at restaurants such as "Troisgros", and "Georges Blanc", being impressed once again by the culture of French cuisine that he experienced in the country itself. After returning to Japan, he held successive posts as a chef in "De Roanne" in Kyobashi, and "Pantagruel" in Akasaka. He opened "Kitajimatei" in 1990.

北島 素幸KITAJIMA MOTOYUKI

Arcana Tokyo

アルカナ東京

  • Marunouchi, Tokyo
  • French,Italian/French / French / Cake / Wine

飯野 昭人IINO AKIHITO

A chef pursuing the art of cooking with the determination of a master craftsman after a visit to France

Born in Fukushima prefecture in 1983, this chef has always loved making things and aspired to be a chef since a young age. After graduating school and spending some time in another industry, he started working at a french restaurant in Hayama at the age of 19 through an introduction from a friend. There, he studied cooking basics for 4 years. Later he travelled to France where he trained in Normandy, Ile De France, and Cote d'Azur for 5 years, experiencing authentic French cuisine. He returned to Japan in 2011 to work in Benoit in Aoyama, and joined Arukana Tokyo KARATO in 2013.

飯野 昭人IINO AKIHITO

Waso Hayashida

和創はやしだ

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

林田 雄一HAYASHIDA YUICHI

It all started back when I used to help my mother in the kitchen.

He started training in traditional Japanese cuisine at age 18. He endeavors to ascertain exactly what his guests want by chatting with them as he prepares their delicious meals.

林田 雄一HAYASHIDA YUICHI

Mond Nihonbashi

主水 日本橋店

  • Mitsukoshimae, Tokyo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

森山 彰文MORIYAMA AKIFUMI

Offering local cuisine made using naturally abundant Shimane ingredients

Born August 16th in Shimane Prefecture. After graduating from high school, he attended culinary school. Upon graduation he went to work for Creative Group Inc., a company that runs a number of prominent restaurants. In 2012 his first assignment was determined to be Mond Nihonbashi, so he traveled to Tokyo. Now he treats Tokyo's Nihonbashi to the nostalgic Shimane flavors of his youth.

森山 彰文MORIYAMA AKIFUMI

Arroceria Sal y Amor

アロセリア サル イ アモール

  • Daikanyama, Tokyo
  • Spanish/Mediterranean,Global/International / Western Homemade Meal / Spanish / Wine

宮崎 健太MIYAZAKI KENTA

A fateful encounter during a five-year stay in Madrid…

He was born in Kochi prefecture in 1981. After graduating from culinary school, he started his career with a role in a Japanese restaurant. He decided to shift his focus after motivation from a special feature on Spain that he read in a magazine, and went to Spain when he was 22. He trained at various places such as Castile and Leon, and spent five years at the Arroceria "Mano a Mano" in Madrid. He returned to Japan when he was 29. In September 2012, he opened "Arroceria Sal y Amor" together with Mr. Victor Garcia, whom he met in Madrid, as a co-owner.

宮崎 健太MIYAZAKI KENTA

ICARO Miyamoto

ICAROmiyamoto

  • Nakameguro, Tokyo
  • Italian,Italian/French / Italian / Wine

宮本 義隆MIYAMOTO YOSHITAKA

The Chef's Recommendations

The local flavor and cooking philosophy learned at a small restaurant in northern Italy

He was born in Kanagawa prefecture in 1974. He chose to take on Italian cooking under the influence of his brother, Munetaka, who entered the culinary world before him. He underwent training at a famous restaurant in Tokyo before going to Italy in 1999. He perfected his skills there for seven years, with a focus on the northernmost region of Trentino-Alto Adige. While he was there, he ventured into choosing a small restaurant so as to personally experience life in Italy at the location itself. The skills that he learned there, together with the cooking philosophy prized in the area, also show themselves in "ICARO", which he opened with his brother after returning to Japan.

宮本 義隆MIYAMOTO YOSHITAKA

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

L'AS

L'AS

  • Omotesando/Aoyama, Tokyo
  • French,Italian/French / French / Wine

兼子 大輔KANEKO DAISUKE

The Chef's Recommendations

Upandcoming Chef Daisuke Kaneko

Born 1979. Traveled to France following experiences at Osaka La Becasse and Tokyo Cote Dor. Opened L'AS in Minami Aoyama in 2012. Relocated L'AS to a new location within Minami Aoyama in 2013, and at the same time, opened CORK. His skills are acclaimed throughout the world, and he was selected in 2014 as best young chef by the UK high class gourmet magazine "Four".

兼子 大輔KANEKO DAISUKE

Ginza Sushi Dokoro Shin

銀座 すし処 真

  • Ginza, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

渡辺 真喜WATANABE MAKI

He dreamed of becoming a sushi master in his school days and made it a reality.

He was born on June 12, 1969 in Saitama Prefecture. He joined Tsukiji Sushisei in 1989, where he spent 22 years gaining experience and perfecting his craft. Shunning the high-society exclusivity of many sushi restaurants, he envisioned a relaxed atmosphere where people could readily enjoy sushi and opened Ginza Sushi Dokoro Shin in September of 2010.

渡辺 真喜WATANABE MAKI

Trattoria Siciliana Don Ciccio

トラットリア シチリアーナ・ドンチッチョ

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Italian,Italian/French / Italian / Wine

石川 勉ISHIKAWA TSUTOMU

The Chef's Recommendations

His love of the film The Godfather brought him to Sicily

Tsutomu Ishikawa is a native of Iwate prefecture, born in 1961. After coming to Tokyo, he began down the path towards becoming a chef at the age of 19. Also a big fan of The Godfather, he headed to Palermo in Sicily. After that, he also spent 3 years training in Firenze and Bologna before returning to Japan. After working in restaurants such as Cucina Hirata and La Benzina, he became independent in 2000 at Trattoria da Tommasina. In 2006, that restaurant closed, and Chef Ishikawa opened Trattoria Siciliana Don Ciccio in the same year.

石川 勉ISHIKAWA TSUTOMU

Minoru Shokudo Ginza Mitsukoshi

みのる食堂 銀座三越店

  • Ginza, Tokyo
  • General,Western / General / General

大内 義和OUCHI YORIKAZU

He has refined his skills basically in Italian cuisine. Now he is playing an important role at Minoru Shokudo.

He was born in 1979 in Kanagawa Prefecture. He began to dream of becoming a chef in his school days, learned cooking at high school, and got his cooking license. After graduating, he gained experience primarily in restaurants specializing in pasta and entered Kabenoana Co., Ltd. Following that, he gained experience at Le Vin Vivant (wine bar in Tamachi) and finally joined Minoru Shokudo. Now he is the chief chef there.

大内 義和OUCHI YORIKAZU

Nihonbashi Maeda

日本橋 まえ田

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

前田 真裕MAEDA MASAHIRO

The Chef's Recommendations

Embarked on a culinary career path in order to introduce the deliciousness and intricacies of our dishes to as many people as possible.

Born on July 20, 1979, in Nagasaki Prefecture. His love of food and desire to make people happy by serving delicious food led him onto the path to becoming a chef. He trained and gained experience as a chef while working at a high-end Japanese cuisine restaurant in Ginza. He opened up "Nihonbashi Maeda" on his own 14 years later. With a talent for creating unique Japanese dishes using seasonal ingredients, he serves great tasting food enjoyed by all his customers, young and old.

前田 真裕MAEDA MASAHIRO

<< Prev 24 25 26 27 28 29 30 31 32 33 34 35 Next >>
Please select the restaurants you are interested in among the list of chefs found for Tokyo prefecture area.