Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

461 - 480 of 758 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 Tsutsumi

すし堤

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

堤 昌平Shohei Tsutsumi

Born in Kumamoto and trained in Osaka, refining the masterful skills to perfection.

Mr. Tsutsumi was born in 1989 in Kumamoto. Raised in a family of sushi chefs, he joined the family business at 15. After three years of training, he honed his skills at a Japanese restaurant in Osaka for about 15 years. With a foundation of solid technique and refined sensibility, he went on to establish his own restaurant, Sushi Tsutsumi. His sushi pursues a sense of harmony between the ingredients and rice, paying particular attention to bringing out the natural appeal of the ingredients to the fullest. 

堤 昌平Shohei Tsutsumi

Nanzenji Sando Kikusui

南禅寺参道 菊水 

  • Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
  • Kyoto Cuisine,Japanese / Tofu Dishes / Sake / Italian

西野 悌司Yasushi Nishino

With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.

He was born in 1976 in Sabae, Fukui. Wanting to delight many people with cuisine, he began walking the chef's path. After training at famous restaurants in Kyoto when he was 18, he joined Kikusui. In 2013, he was appointed as its third head chef. During its 2018 renovation, he trained hard at a Michelin 3-star Japanese restaurant and polished his techniques. He produces Washoku Kaiseki, which combines traditions with attempts at something new. He is not afraid to take on new challenges and continues to lead the kitchen as always, with a determination to protect the food, traditions, and staff.

西野 悌司Yasushi Nishino

Kappo Ichika

割烹 一楓

  • Yoyogi-Uehara, Tokyo
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake

岩崎 憲治Kenji Iwasaki

 

Mr. Iwasaki was born on January 1, 1984 in Ishikawa. After graduating from high school, he started his life as a chef at Yamashiro Onsen Ryokan in Kaga, Ishikawa. Then, he worked at the Japanese restaurant "Shibazakura" in Prince Hotel Park Tower Tokyo. During his time there, he won first place twice in the Japanese cuisine category of a cooking competition in which chefs from Prince Hotels nationwide competed for the best chefs. After working at several Japanese restaurants, he opened Kappo Ichika in July 2015. He is pursuing dishes that will surprise and impress his guests.

岩崎 憲治Kenji Iwasaki

Ginza Seikoan NIIGATA GRAND  HOTEL

銀座静香庵 NIIGATA GRAND HOTEL

  • Ginza, Tokyo
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

杉山 浩之Hiroyuki Sugiyama

Mr. Sugiyama promotes the appeal of Niigata Prefecture's food, colored by ingredients nurtured in a rich natural environment.

He was born in Niigata Prefecture. After graduating from culinary school, he worked at Niigata-no-Aji Seikoan restaurant in the Omotesando Niigata-kan N'espace, an antenna store that opened in Omotesando in 1997. He made efforts to promote Niigata Prefecture's charms, focusing on "food," including selling local products. Ginza Seikoan was relocated and reopened on July 7, 2024, as directly managed by Niigata Grand Hotel. He is demonstrating his skills there as the head chef manager.

杉山 浩之Hiroyuki Sugiyama

Shirogane Nishida

白金にし田

  • Nishinakasu/Haruyoshi, Fukuoka
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

西田 慎吾Shingo Nishida

The Chef's Recommendations

Mr. Nishida is a master chef who conveys Japan's traditions, nature, and spirit through seasonal cuisine.

He was born in Fukuoka. The owner of Shirogane Nishida. After graduating from culinary school, he trained at the famous Kyoto cuisine restaurant Yugyoan Tankuma Kitamise, where he learned traditional techniques and tastes. After returning home, he gained experience at the legendary restaurant, Teshimatei, then worked at Hakata Mizutaki Toriden and Nakashima-cho Club. In 2014, he launched his own restaurant and became independent. The restaurant has grown to the Michelin-starred reputation it is now. Under the motto, "a chef is an interpreter of the seasons," he serves seasonal delicacies to guests from Japan and abroad.

西田 慎吾Shingo Nishida

Hakata Motsunabe Yamanaka Ginza Branch

博多 もつ鍋 やま中 銀座店

  • Ginza, Tokyo
  • Motsu Nabe (offal hotpot),Japanese / General / Nabe (hot pot) / Motsu Nabe (offal hot pot)

山中 幸一 Koichi Yamanaka

Mr. Yamanaka is an executive chef who has maintained his particular taste since shortly after the restaurant's establishment.

He was born in 1952 in Kanagawa. Began his career working at a restaurant in Okayama. At the same time, his brother, who was staying and working in Fukuoka under the influence of a friend from Fukuoka, founded Hakata Motsunabe Yamanaka in 1984. He was offered to help at the restaurant, which quickly became popular, and joined it in 1987. Since then, he has continued to work as a chef at the restaurant. As the executive chef of Hakata Motsunabe Yamanaka, he is still active on the front line.

山中 幸一 Koichi Yamanaka

Higashiazabu Ito

東麻布 いと

  • Azabu-Juban, Tokyo
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

伊東 彰Akira Ito

The passion to breathe new life into Japanese cuisine, cultivated at renowned restaurants and honed abroad.

Mr. Ito was born in 1986 in Miyazaki. Influenced by TV shows and manga during junior high school, he aspired to become a chef and went to a high school with a culinary course. After graduation, he moved to Tokyo and joined the prestigious Japanese cuisine restaurant Nadaman. He then trained under his master at renowned restaurants in Kagurazaka and Izu, gaining valuable experience over 10 years. Furthermore, he expanded his vision overseas and spent five years in Hong Kong. Upon returning to Japan and a period of preparation, he opened Higashiazabu Ito, a fusion-style Japanese cuisine restaurant.

伊東 彰Akira Ito

Ajiraku Yumeri

味楽 ゆめり

  • Kanazawa Station, Ishikawa
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop

前田 衛Mamoru Maeda

With a desire to own a restaurant by age 30, he trained hard at a number of establishments to learn everything he could.

He was born in 1980 in Ishikawa Prefecture and grew up in Ushitsu, which is situated in the northern region of the Noto Peninsula. He started his culinary career after graduating from high school by taking up a job at a Japanese restaurant. He wanted to make sure that he owned his own restaurant by the time he was 30, so he trained hard to develop his skills at notable Japanese restaurants and bars around Kanazawa. From there, he was able to realize his dream by opening Ajiraku Yumeri at age 29, which is where he still works today.

前田 衛Mamoru Maeda

Hibi Sakanazuki Toboku

日々魚数寄 東木

  • Higashi Chaya District, Ishikawa
  • Japanese,Japanese / General / Cookshop

東木 宏憲Hironori Toboku

The Chef's Recommendations

His dishes reflect a long and diverse history of cooking professionally across the country.

He was born in 1982 in Ishikawa Prefecture. During his time in high school, he took on a part-time job at a yakitori (grilled chicken) restaurant, and the food there delighted him so much that he decided to enter culinary school after his high school graduation. After that, he went on to develop his skills at a traditional Japanese restaurant in Kanazawa and a Japanese-style inn in Kyoto, as well as a Kaiseki (course meal) restaurant in Kagurazaka and a Japanese restaurant in Ginza called Uchiyama. He also spent time in Italy working at Japanese restaurants there. After he returned to Japan, he set out on his own to take his current position. He is also a certified sommelier and sake (Japanese alcohol) master.

東木 宏憲Hironori Toboku

Kani Kani Jo

蟹かに城

  • Nipponbashi, Osaka
  • Japanese,Japanese / General / Crab / Fugu (blowfish)

陳 ?Yu Chen

Over 20 years of experience in Japanese cuisine! Mr. Chen wants to bring smiles to people through delicious food.

Fascinated by Japanese food, he came to Japan and has been engaged in Japanese cuisine for more than 20 years, honing his skills. He has long been devoted to crab and blowfish cuisine in particular and has mastered those fields. After obtaining permanent residency in 2011, he further pursued his Japanese culinary skills. Having had the opportunity to be involved in the launch of Kani Kani Jo from the initial planning stages, he was appointed head chef when it opened. Every day, he strives to bring smiles to many people's faces with his exquisite cuisine, which is made with a little extra care, as well as high-quality ingredients such as crab and blowfish.

陳 ?Yu Chen

Otaru Masazushi Main Branch

おたる政寿司 本店

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

中村 圭助Keisuke Nakamura

Born as the second son in the lineage of Otaru Masazushi, a well-established restaurant with a long history!

After returning home in 2006 after training at a major sushi restaurant in Tokyo for three years, Mr. Nakamura demonstrated his aptitude in multiple areas: he assumed responsibility for buying ingredients for all of Otaru Masazushi's branches, launched new businesses such as the Third Generation Otaru Nakamuraya delivery division, Rakuten online sales, and catalogue sales, and more. In 2007, he won gold in the Hokkaido Sushi Skill Competition, and in 2009 he won the Otaru Masazushi Company-wide Skill Competition, showing high skill in making sushi in addition to an entrepreneurial streak. He now is truly a sushi artisan, becoming the third generation of his restaurant.

中村 圭助Keisuke Nakamura

Shokudo Uchino

食堂うちの

  • Kita-Shinchi, Osaka
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Wine

藤田 良平Ryohei Fujita

Mr. Fujita's unique approach and careful cuisine make foodies impressed.

He was born on May 24, 1980 in Osaka. He trained at Yamagataya, a Yakiniku restaurant that continues to fascinate gourmets in Kitashinchi, Osaka. Later, he accidentally began working at a rented late-night diner and steadily gained popularity as a hideout spot. In February 2022, he opened an independent business and started Shokudo Uchino with an ex-colleague from Japanese food. As an owner, he welcomes many guests.

藤田 良平Ryohei Fujita

Matsukaze

日本料理 松風

  • Tenjin, Fukuoka
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood / General

土井利文Toshifumi Doi

Beyond the Counter. Artisan techniques connect ingredients and smiles.

Mr. Doi was influenced as a child by his mother, who was very good at cooking and aspired to become a chef. His desire remained unchanged as he grew up, and he studied at a culinary school in the Kansai region, followed by seven years of training at a Michelin-starred Japanese restaurant in Kyoto. With this experience, he returned to Kyushu and joined the Japanese restaurant Matsukaze. He currently supports the restaurant as head chef. What he cherishes are the encounters with the ingredients and the smiles of his guests. He expresses the joy of being exposed to seasonal ingredients on his plate and delivers excitement over the counter through his cuisine daily.

土井利文Toshifumi Doi

Kagurazaka Sushi Konkon

神楽坂 寿司 こんこん

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

近藤 昌弘Masahiro Kondo

Mr. Kondo has pride as a sushi artisan and continues to refine his skills.

He was born in 1979 in Tokyo. When he first visited a counter-style sushi restaurant as a child, he was so impressed by the chef's performance that he decided to become a sushi chef. After graduating high school, he started his career at sushi and Japanese restaurants. He then worked in various positions, such as instructor at a culinary institute, sushi restaurant head chef, and hotel head chef, before opening Kappo Kondo in 2022. While managing the restaurant, he met someone working as a Toyosu Market sushi broker and sushi artisan, and they discussed their dreams with each other. In August 2023, they did a magnificent job of realizing their dream of opening a restaurant together, Kagurazaka Sushi Konkon.

近藤 昌弘Masahiro Kondo

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 Kitagawa

天ぷら 北川

  • Ebisu, Tokyo
  • Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Sake

村田 直彦Naohiko Murata

A Tempura and Sushi master offers a new impression through skills accumulated from the age of 16.

Mr. Murata was born in 1982 in Shizuoka. Raised in a family of sushi chefs, he began his apprenticeship at the age of 16 at his family's. At a Michelin two-star tempura restaurant, he learned the essentials of tempura by watching and learning directly from the master next to the main counter. After that, he thoroughly mastered fish preparation and aging skills at a one-star sushi restaurant. Seeking to explore a different angle from tempura, he honed his unique sensibility in the world of sushi. His dishes are the result of his broad experience and deep inquisitiveness, reflecting his respect for the ingredients and his mastery of cooking.

村田 直彦Naohiko Murata

Shabu-shabu & Sushi Hassan

しゃぶしゃぶ・すし 八山

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

小林 裕貴Yuuki Kobayashi

Grew up watching his father's back, Mr. Kobayashi also decided to pursue a career in food. 

He was born in 1979 in Niigata. He became familiar with cooking from an early age because of his father's influence. After moving to Tokyo with his father, who worked there, he began pursuing his culinary career earnestly. In Tokyo, he trained at several Kaiseki restaurants for several years and honed his skills. While respecting traditional techniques, he always incorporates new ideas to provide dishes that surprise and impress his guests. As head chef at Hassan since 2021, he creates dishes that bring out the best in the ingredients.

小林 裕貴Yuuki Kobayashi

Gaienmae Kinari

外苑前 僖成

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

五十嵐 大Dai Igarashi

Offering seasonal Japanese cuisine with an awareness of tradition.

Mr. Igarashi was born in 1976 in Kanagawa Prefecture. After graduating from Oda Culinary School, he trained as a Japanese chef at hotels and fine restaurants in Yokohama. In 2016, he became the head chef of the Gaienmae Kinari. He offers delicate and aesthetically appealing seasonal dishes while remaining mindful of the traditions of Japanese cuisine.

五十嵐 大Dai Igarashi

Sushi Etsu

鮨 悦

  • Yotsubashi/Shinmachi/Horie, Osaka
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Wine

梶谷 伸一Shinichi Kajitani

Mr. Kajitani's life as a chef began with the professional skills he saw up close.

He was born in 1975 in Osaka. Mr. Kajitani initially worked in the fresh fish department of a supermarket in Wakayama. One day, he visited a restaurant to eat out and saw a chef's skills up close, which was a turning point for him. Fascinated by the chefs' skills, he decided to become a chef himself and set a goal of having his own dream by age 30, which led him to begin training at a kappo (Japanese cuisine) restaurant specializing in fish cuisine. At 29, he opened his own restaurant, Kaji, specializing in fish cuisine. In 2024, 20 years after opening the restaurant, he opened "Sushi Etsu" with a new goal.

梶谷 伸一Shinichi Kajitani

<< Prev 19 20 21 22 23 24 25 26 27 28 29 Next >>
Please select the restaurants you are interested in among the list of chefs found for area, and Japanese.