Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

381 - 400 of 701 chefs

Hidatakayama Hidagyu Hidakisetsuryori Sakana

飛騨高山 飛騨牛 飛騨季節料理 肴

  • Hida/Takayama, Gifu
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

今井 速雄Hayao Imai

The Chef's Recommendations

A desire to convey the splendor that the seasonal ingredients found in Hida's wilderness have to as many people as possible.

Spring brings budding "fragrant wild plants", summer provides "natural river fish from clear waters", and "a harvest of wild mushrooms" pop up in fall. In winter, he expertly prepares what he calls "truly delicious wild game" for his customers to cook. In order to acquire these seasonal ingredients, the chef makes an effort to personally travel to the mountains and rivers for the sake of maintaining the traditional practice of "self provision." Through his cooking, he hopes that customers who visit the restaurant will come to appreciate the splendor that comes from Hida's wilderness.

今井 速雄Hayao Imai

Sushi Kazumasa

鮨一正

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

渡邉 敏章Toshiaki Watanabe

Mr. Watanabe steps forward with his skills and ambition.

He was born in 1991 in Saitama. As a student, he discovered the appeal of Japanese food through a part-time job at a sushi restaurant and was drawn to its depth. After graduating from high school, he began training in Japanese cuisine. He spent ten years honing his skills as a sushi chef at several sushi restaurants. Then, he joined his current company because he sympathized with the representative's personality and management philosophy. In 2022, he was in charge of Sushi Kazumasa at the same time as it opened.

渡邉 敏章Toshiaki Watanabe

Ginza Shabutsu

銀座しゃぶ通

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

森下 英樹Hideki Morishita

Offering a luxurious experience with the finest ingredients.

Mr. Morishita discovered the joy of cooking at the age of 6. As a student, he devoured cookbooks and learned about skewers, shabu-shabu, and Asian cuisine. He offers an enjoyable time through food and conversation.

森下 英樹Hideki Morishita

Shiki Suikatei

四季 粋花亭

  • Hakodate, Hokkaido
  • Japanese,Japanese / General

岩田 建一朗Kenichiro Iwata

He opened his own restaurant in Hakodate with his special selection of local ingredients.

He was born in Hokkaido in 1969. At the age of 19, he started his culinary career as a part-timer at the local restaurant in Hakodate. Moved to Tokyo when he was 24, he seriously started to pursuing his culinary career at a Japanese restaurant in Ginza and learned the basic. Further broadened his experience at a cuisine ryokan in Hakone, he returned to Hakodate, and opened [Shiki Suikatei] in Goryokaku town when he was 29. In 2009, the restaurant moved to the current location.

岩田 建一朗Kenichiro Iwata

Doikatsuman

土井活鰻

  • Fushimi/Daigo, Kyoto
  • Japanese,Japanese / General / Unagi (eel)

土井 貴史Takashi Doi

The Chef's Recommendations

Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.

Mr. Doi's grandfather managed a river fish wholesale store in the central wholesale market in Kyoto, so he has been familiar with business since childhood. After graduating high school, he trained under his grandfather and inherited his business at 26 when his grandfather passed away. In March 2018, he changed industries from the fish store to open his own restaurant Doikatsuman, where he works as the owner and store manager. 

土井 貴史Takashi Doi

Japanese Cuisine RAKUSEIAN

日本料理 楽精庵

  • Atami, Shizuoka
  • Japanese,Japanese / Kaiseki (traditional multi-course meal) / Wine / Sake

神山 亮Ryo Kamiyama

Mr.  Kamiyama's all efforts are for the smiles of guests. He is a cook who takes genuine care of every process.

Mr. Ryo Kamiyama was born in 1978 in Okinawa. He was thinking of acquiring practical skills during his junior high school years, then saw a TV show about a chef that inspired him to be it to make people happy. So, he went to a cooking college and trained in Osaka hotels and Japanese restaurants. In 2017, He became head chef at ATAMI KAIHOUROU, a luxury hotel, and also supervises the menu at its restaurant RAKUSEIAN. He has never compromised on all aspects of providing guests with food, such as plating, selection of ingredients, and dishes.

神山 亮Ryo Kamiyama

Kyoboshi

京星

  • Gion, Kyoto
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / General / Kaiseki (tea-ceremony dishes)

榊原 俊徳Toshinori Sakakibara

Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].

He was born in 1969. As [Kyoboshi] was relocated from Gion to Tokyo, he was also born and brought up in Tokyo. After graduating from high school and having training at a famous traditional Japanese restaurant in Hyogo for 4 years, he went back to [Kyoboshi] in Ginza, as his father, the previous generation became sick. After having some more training under his father, he opened his own restaurant at the age of 22 in Gion, where [Kyoboshi] was originally founded. He has gained new layers of fans by suggesting new ideas such as serving tempura of sweet potato with brandy and sugar, while preserving the traditional taste of the restaurant. The restaurant has established its position and become world renowned.

榊原 俊徳Toshinori Sakakibara

Tempura Miyashiro

天婦羅 みやしろ

  • Nakameguro, Tokyo
  • Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables)

宮代 直亮Naoaki Miyashiro

The Chef's Recommendations

Mr. Miyashiro is a Japanese chef who uses his expert skills to entice guests with crispy fried tempura.

Mr. Miyashiro was born in 1967 in Kanagawa Prefecture and went to a culinary school (Yokohama chouri) with his friend. After graduation, he trained at Hotel Metropolitan in Ikebukuro and gained experience at Royal Park Hotel in Yokohama. Then at Sakura restaurant in Hotel Nikko Tokyo in Odaiba, he started up the tempura counter and served as head chef. After that, he worked as head chef at Hilton Tokyo in Odaiba, then joined MUGEN, Inc. in 2018. He has been working at "Tempura Miyashiro" since May 2018, primarily responsible for tempura. 

宮代 直亮Naoaki Miyashiro

Uni Murakami Hakodate ekimae restaurant

うに むらかみ 函館駅前店

  • Hakodate, Hokkaido
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

佐々木 健一Kenichi Sasaki

Mr. Sasaki strives everyday with the philosophy of "treasure every encounter, for it will never reoccur" in his mind.

He was born in 1980 in Hakodate, Hokkaido. Mr. Sasaki's family enjoyed fishing since he was little. He decided to become a chef as he wanted to cook the fish he caught himself. After working at a fresh seafood restaurant and a ryokan hotel in Hakodate, he demonstrated his skills working as the head chef of a hotel in Hakodate. He became the head chef of [Uni Murakami Hakodate ekimae restaurant] which opened in 2019. He strives everyday with the philosophy of "treasure every encounter, for it will never reoccur" in his mind, valuing the encounter with every guest.

佐々木 健一Kenichi Sasaki

Sushi Onikai

鮨 おにかい

  • Nakameguro, Tokyo
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

坂本 和樹Kazuki Sakamoto

Mr. Sakamoto has honed his skills in Japanese cuisine, but the sushi course is what will win you over.

Mr. Sakamoto was born in 1983 in Kanagawa Prefecture. After training at a Kyoto restaurant for 5 years, he honed his skills in the sushi department of Nadaman restaurant in a hotel in Tokyo, Nadaman in Yokohama, and other such places. He has been involved with Sushi Tsukiuda since its opening in September 2016. At Sushi Onikai, he has served as head chef since it opened in November 2019. As a sister restaurant of Sushi Tsukiuda, it mainly serves nigiri. While many restaurants offer a course of nigiri with side dishes, this restaurant is trying to compete primarily with nigiri and to satisfy customers with sushi alone. 

坂本 和樹Kazuki Sakamoto

Sushi Niebana

鮨にえばな

  • Susukino, Hokkaido
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

小倉 一夫Kazuo Ogura

With a strong passion for food since childhood, Mr. Ogura has been active both domestically and internationally.

He was born in 1967 in Hokkaido. Since his family was a caterer, he has had a strong interest in food since childhood. It naturally occurred to him that his future dream was to become a chef, and he entered the culinary world after graduating from school. He honed his skills mainly in Japanese restaurants and sushi restaurants. Since then, he has worked overseas, in Singapore and Germany, as well as in Niseko, Otaru, and Sapporo. Currently, he is active at Sushi Niebana, which opened in February 2023.

小倉 一夫Kazuo Ogura

Maruya Honten JR Nagoya Station Branch

まるや本店JR名古屋駅店

  • Nagoya Station, Aichi
  • Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / General

坂本 恵利Eri Sakamoto

Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.

From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.

坂本 恵利Eri Sakamoto

Iriya Kishimojin-monzen Nodaya

入谷鬼子母神門前のだや

  • Ueno, Tokyo
  • Japanese,Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

江部 惠一Keiichi Ebe

The Chef's Recommendations

The chef is the head of a cook agency, but he is leading other chefs with his excellent skills, not by his lineage.

Born in Tokyo in 1959. He studied in the Faculty of Law at a university. After some hesitation about his future, at the age of 23 he decided to enter Noda Cook Agency which is his family business. He noticed that many people started a training as teenagers, and therefore not all the people surrounding him welcomed him. However, he self-imposed to enhance skills, and did it very quickly. Finally everybody acknowledged him as the head of the restaurant. In 2015 he got a laryngeal cancer, but revived. Currently, he is in charge of grilled dishes with the motto of [never retire till the death].

江部 惠一Keiichi Ebe

Yakitori Imai

焼鳥 今井

  • Harajuku/Meiji-Jingumae, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)

今井 充史Takashi Imai

A budding talent that began with an obsession with the charms of yakitori (grilled chicken) at the famous Birdland.

Chef Imai was born in 1973 in Saitama Prefecture. In his 20's, he worked various odd jobs while he pursued a career as a rock musician. He started working at a high end Japanese restaurant at age 27 with the hope of being a cook, but was dissatisfied with the restaurant he chose for its high salary. Eventually, at age 29, with the thought of joining a restaurant he would personally like to eat at, he started working at the famous Birdland in Ginza. There, he was fascinated by the complexity of yakitori and immersed himself in that world. Following a stint at the Birdland in Kita-Senju, he opened Yakitori Imai in 2006.

今井 充史Takashi Imai

Tenka no Daidokoro, Daiki Suisan, Hachikenya-hama Maguro Stadium

天下の台所 大起水産 八軒家浜 まぐろスタジアム

  • Tenmabashi, Osaka
  • Sushi,Japanese / Sushi

山口 貴司Takashi Yamaguchi

Mr. Yamaguchi is an earnest chef who continues to hone his skills to serve delicious seafood.

He was born in 1987 in Sakai-shi, Osaka. While working at Maguro Stadium, he actively absorbs the techniques and knowledge of his seniors. He visits various restaurants to study the taste and presentation of their food. He pursues not only the taste but also the visual appeal of his dishes, satisfying his guests' taste buds and hearts. He is a chef who is sincerely devoted to his cuisine, honing his skills to maximize the appeal of carefully selected ingredients.

山口 貴司Takashi Yamaguchi

Kanizanmai Nagoya Sakae Branch

かにざんまい 名古屋栄店

  • Sakae, Aichi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

Motsukou

もつ幸

  • Kawabata/Gion, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / Nabe (hot pot) / Motsu Nabe (offal hot pot)

松尾 一豪Kazuhide Matsuo

The Chef's Recommendations

Growing up in a hotpot restaurant as his playground, he has craftsmanship in his blood.

Mr. Matsuo was born in Fukuoka in 1976. He took over running his parents' restaurant [Motsukou], where he used to play as a child. He joined the family business after graduating from a university, with plans for taking over. Since then he runs the restaurant with his mother, preserving the taste of his predecessor's Offal Hotpot.

松尾 一豪Kazuhide Matsuo

Doikatsuman Gion Yasaka Branch

土井活鰻 祇園八坂店

  • Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
  • Unagi (eel),Japanese / Unagi (eel)

土井 貴史Takashi Doi

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Mr. Doi's grandfather managed a river fish market in Kyoto's central wholesale market, so he was familiar with trade since he was a child. He trained under his grandfather after graduating high school and inherited the river fish market at the age of 26, after his grandfather passed away. In March 2018, he changed industries from the fish wholesale market, opening Doikatsuman and becoming the owner. After opening the first branch in Fushimi-Inari, he opened a second restaurant in Gion-Yasaka.

土井 貴史Takashi Doi

Sushi Fukushima

寿司福島

  • Fukushima/Noda, Osaka
  • Sushi,Japanese / General / Sushi / Sake

山? 誠生Seiki Yamasaki

His skills were cultivated in Osaka. Mr. Yamasaki delivers the season using various techniques based on Japanese cuisine.

He was born in 1987 in Hyogo. Based in Osaka, he has built a career as a chef in Japanese and creative restaurants. Currently, he is the owner and chef of Sushi Fukushima. He has experience in various genres of cuisine, with a focus on Japanese cuisine. He uses a variety of culinary techniques, from the best use of ingredients to the most elaborate and carefully prepared dishes, to convey the charm of the season to his guests.

山? 誠生Seiki Yamasaki

Japanese Omakase Restaurant YOSAKURA

日本料理 世桜

  • Minamisemba, Osaka
  • Japanese,Japanese / General / Japanese Beef Steak / Sushi

安部 七波Nanami Abe

Ms. Abe leaves her living proof by doing valuable work for the world and others.

She was born in 1994 in Nagasaki. With a high aspiration to contribute to world peace, she is now working in the kitchen of YOSAKURA to connect people worldwide through food. In addition to training at a culinary school and a kappo restaurant, she has also managed a membership ramen restaurant. When it comes to making guests smile, she spares no effort to consider even the most minor details, such as the selection of food ingredients and tableware. With warm and heartfelt customer service, she continues to contribute to the happiness of visitors today.

安部 七波Nanami Abe

<< Prev 15 16 17 18 19 20 21 22 23 24 25 Next >>
Please select the restaurants you are interested in among the list of chefs found for area, and Japanese.