Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

521 - 540 of 746 chefs

Fujiwara

ふじ原

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

藤原 光章Mitsuaki Fujiwara

The Chef's Recommendations

Became interested in the world of cooking through a desire to delight others.

Born in December 1969 in Aichi prefecture, Mr. Fujiwara loved making others happy, and so decided to become a chef to bring joy to people with cooking. After graduating, he trained for 16 years at the Japanese restaurant Sakuichi in Osaka. In 2004, he opened his own store, Fujiwara, and became the owner and chef. In 2016, the restaurant moved to a new location and went through a renewal. He still continues to work diligently so as not to bring shame to Sakuichi, which was where he learned everything and which still is at the core of his cooking.

藤原 光章Mitsuaki Fujiwara

Shunsai Oguraya

旬菜 おぐら家

  • Ikejiri-Ohashi/Mishuku, Tokyo
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Cookshop

堀内 誠Makoto Horiuchi

The Chef's Recommendations

A creative chef who has devoted himself to the art of Japanese cuisine.

Born in Yamanashi prefecture. After graduating from vocational school, he began to study under the executive chef of a first-class hotel, where he dedicated himself to Japanese cuisine before later opening "Shunsai Oguraya" in Sangenjaya, Tokyo. He considers it important to use farm-fresh and seasonal ingredients to make fine food with timely tastes.

堀内 誠Makoto Horiuchi

Hanbe Garden

庭園と料亭 半べえ

  • Minami-ku/Ujina, Hiroshima
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

川村 満Mitsuru Kawamura

He makes people smile with his gorgeous and beautiful kaiseki (traditional Japanese course) cuisine, bringing out the original tastes of carefully-selected ingredients.

He was born in 1963 in Hiroshima prefecture. As he wanted a professional skill on something, he chose to enter the cooking field. After having training at Hanbe Garden for about 10 years, he worked at various restaurant as the master chef, then returned to Hanbe Garden as the executive chef. With the motto [local production for local consumption], he fascinates many people with his beautiful kaiseki (traditional Japanese) cuisine using an abundance of ingredients directly sent from local farms. 

川村 満Mitsuru Kawamura

Shunsai Yamasaki

旬菜 山崎

  • Suita/Settsu, Osaka
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

伊東 賢治Kenji Ito

Cooking at home ended up putting him on the path to a professional culinary career

Mr. Ito was born in Kagoshima Prefecture in 1979. During his childhood he had fun by making food at home, and he eventually used those fond memories as inspiration to take on a career in the culinary world. After graduation he made his first move toward becoming a chef by taking a job at a traditional Japanese restaurant in Kobe. He spent the next five years building his cooking skills little by little from the ground up. After that he continued to focus his efforts on Japanese cuisine by spending two years at a restaurant specializing in tofu, before moving on to work in catering for three years. He took his present position as head chef after joining Shunsai Yamasaki in 2009.

伊東 賢治Kenji Ito

Hakata Udon Sakaba Wappachi

博多うどん酒場 和八 わっぱち

  • Hakata Station, Fukuoka
  • Japanese,Japanese / Udon (noodles) / Curry Udon (noodles)

出光 良二Ryoji Idemitsu

He works hard everyday to be a chef who can make people smile

He was born in 1982 in Fukuoka Prefecture. He liked communicating with people since he was a student, and decided to enter the restaurant field. While seeing many people's smile, he started wanting to offer savory dishes that will make people smile, and decided to be a professional chef. He is currently actively working at [Hakata Udon Sakaba Wappachi]. People's smile made him want to become a chef. Now he makes efforts everyday to be a chef who can make people smile.

出光 良二Ryoji Idemitsu

Denko-Sekka Ekimae-Hiroba branch

電光石火 駅前ひろば店

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Beer

田中 匡Kyo Tanaka

The Chef's Recommendations

Have his delicious [okonomiyaki (Japanese savory pancake)] and be cheerful!

He was born in 1983 in Hiroshima. When he was a student, he had a part time job at a restaurant where he realized that cooking and service was fun for him. Through the recommendation of the owner of the restaurant, he decided to be a chef and started full-scale training. He still remembers how happy he was when he mastered the professional level [okonomiyaki] after a long training. The training took a long time, however he was able to learn the deepness of the teppanyaki (grilled on iron griddle) and okonomiyaki foods. Strongly wishing to cook more delicious food, he is currently working actively as the master chef.

田中 匡Kyo Tanaka

Yokohama Torigin Minato Mirai branch

横浜 鳥ぎん みなとみらい店

  • Sakuragicho, Kanagawa
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Kamameshi (rice cooked in an iron pot)

小川 陽平Yohei Ogawa

The Chef's Recommendations

A dedicated chef who pushes ahead to master yakitori (chicken skewers)

He was born in 1984 and grew up in Yokohama, Kanagawa Prefecture. Even though he had always been fascinated with the restaurant industry, his first job was in a different field. Nevertheless, his dream of working with food never faded. Today he is realizing that long-held dream at "Yokohama Torigin Minato Mirai branch", where he puts everything he has into delighting as many people as he can.

小川 陽平Yohei Ogawa

Kako Usui

嘉肴 うす井

  • Sannomiya, Hyogo
  • Japanese,Japanese / General / Sushi

臼井 信一Shinichi Usui

The Chef's Recommendations

A veteran chef of 30 years

Chef Usui was born in Hyogo Prefecture in 1965. He loved cooking ever since he was a child, inspired by his culinarily skilled mother. After undergoing training, he entered into the world of Japanese cuisine. He launched Kako Usui in 2012.

臼井 信一Shinichi Usui

Ningyocho Imahan

人形町 今半

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Sukiyaki (hot pot stew) / Steak

松尾 裕二Yuji Matsuo

He offers exquisite dishes to color the special moments of the guests.

He was born in 1977 in Fukuoka prefecture. In his teens, he entered the cooking field to be a chef and learned the techniques for giving service to the guests at [Ningyocho Imahan]. Currently, he is actively working as the master chef at the KOOTEN branch in JR HAKATA AMU PLAZA. This restaurant is popular not only for business purposes but also for special occasions such as family anniversaries and dates. He offers special moments to the guests with elegant, exquisite dishes using seasonal ingredients.

松尾 裕二Yuji Matsuo

Shiogama Shirahata

塩竈 しらはた

  • Sendai Station West Exit, Miyagi
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

鈴木 直哉Naoya Suzuki

He liked fish cuisine very much.

He was born in 1984 in Miyagi prefecture. He decided to be a chef as he liked fish cuisine very much. Though he worked in a different field once, he decided to start training as a Japanese chef when he got married, in order to succeed the restaurant run by his family. He has learned everything about cooking at [Shiogama Shirahata]. Currently, he selects ingredients and develops the menu as well, to serve fresh and tasty fish dishes without compromise to his guests.

鈴木 直哉Naoya Suzuki

Sushi Urayama Main branch

鮨うら山 本店

  • Sakae, Aichi
  • Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)

小山 和隆Kazutaka Koyama

Mr. Koyama wishes for many people to taste the deliciousness of Hokuriku sushi (sushi developed in the Hokuriku region). 

He was born in 1975. He welcomes guests every day, hoping that many people taste the deliciousness of Hokuriku sushi. He is leading busy days to ensure guests can enjoy the seasonal flavors of the Hokuriku region.

小山 和隆Kazutaka Koyama

Soshu Torigin Shimosoga Branch

相州 鳥ぎん 下曽我店

  • Odawara/Minamiashigara, Kanagawa
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Chicken

児玉 久Hisashi Kodama

The Chef's Recommendations

His love of cooking led to him becoming a chef and he now serves delicious yakitori (skewered and grilled chicken)

He was born in Akita Prefecture in August 1960. As he had always loved cooking, he gravitated naturally toward a culinary career. Capable of making food delicious through his own intuition, he was attracted to yakitori for its simplicity and depth, and he faithfully trains daily to make his yakitori ever more delicious. By being conscious of, not only the food, but also of customer service and customer comfort, he manages the restaurant with an attentiveness unique to veteran chefs.

児玉 久Hisashi Kodama

Fuji

ふぢ井

  • Kurume, Fukuoka
  • Japanese,Japanese / General / Unagi (eel)

筬島 浩之Hiroyuki Osajima

He took on the family specialty of eel cuisine and earned a star with his highly regarded restaurant

Mr. Osajima was born in Fukuoka in 1958, and in 1979 his parents established an unagi (eel) restaurant named Fuji. At age 28 Mr. Osajima stepped in for his parents to start managing Fuji, and then in 2014 the restaurant earned a star from a distinguished restaurant guide covering Fukuoka and Saga. As the second generation owner and head chef, Mr. Osajima devotes his time and energy to creating a cozy restaurant for guests to enjoy fine quality unagi.

筬島 浩之Hiroyuki Osajima

Ryowa Daido

料和 大道

  • Shin-Kobe/Kitano, Hyogo
  • Kaiseki (course menu),Japanese / General / Sake / Shochu

大道 慎吾Shingo Daido

The Chef's Recommendations

With a reputation for performance and finesse, this artisan of Japanese cuisine coaxes the essential flavors from his ingredients

Born in January 1977 in Hyogo Prefecture, Chef Daido has had an interest in cooking since childhood, and began pursuing a future as a chef once he finished high school. With help from a friend, he got a job cooking at Arima Onsen, a food-focused hot springs ryokan, where he spent six years mastering techniques of Japanese cuisine. He then acquired even more experience working at several restaurants in the Sannomiya district of Kobe. He says, "I strive to prepare food that respects the ingredients, and makes the best use of their essential qualities." He creates dazzling dishes with the delicate mindfulness distinctive of Japanese cuisine, emphasizing inherent flavors and freshness.

大道 慎吾Shingo Daido

Kisetsuryori Dochiraika

季節料理 どちらいか

  • Takamatsu Station, Kagawa
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood

西野 雅博Masahiro Nishino

The Chef's Recommendations

Masahiro Nishino resolved to become a chef after he felt a desire to return to his hometown.

Masahiro Nishino was born on February 2nd, 1976, and is from Tokushima. He went to Tokyo for university, where he worked in an office role for two years after graduation. It was around that time that he decided that he would like to one day return to his hometown and start his own restaurant, and so at the age of 25, he decided to quit his job and become a chef. For six years, he trained at several famous, long-standing Japanese restaurants in Ginza and Aoyama, and also spent time in Germany in order to broaden his horizons. While there, he studied under a professional sushi chef at a Japanese restaurant for six and a half years before returning to Japan. On June 8th, 2015, he opened his own restaurant, Kisetsuryori Dochiraika, in his homeland of Kagawa, where he currently works as a head chef.

西野 雅博Masahiro Nishino

Sakana Ryouri Senmonten Totoichi

魚料理専門店 魚魚一

  • Hamamatsu Station, Shizuoka
  • Japanese,Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood

仲村 健太郎Kentaro Nakamura

Once in a lifetime-the interesting things he learnt through meeting his customers!!

The reason chef Nakamura chose a job involved with food was his part time job as a student at age 16. It started after he experienced praise and delight from his customers after he served them cuisine he had prepared himself for the first time.

仲村 健太郎Kentaro Nakamura

Sumibiyaki Unagi Uotora

炭火焼 うなぎ 魚寅

  • Gujo, Gifu
  • Japanese,Japanese / Kushiyaki (grilled skewers) / Unagi (eel)

村井 俊之Toshiyuki Murai

The Chef's Recommendations

A third generation chef who carries on his family’s legacy with culinary passion.

He was born in October of 1975 and grew up in Gifu Prefecture. His parents managed Uotora during his childhood, and he knew that one day he would take over the restaurant as the third generation heir. At age 18, he started an apprenticeship under his father to start learning the family business, and then eventually he took over for his family and turned the restaurant into Sumibiyaki Unagi Uotora to focus on making dishes with unagi (eel) in the Gujo area of Gifu Prefecture. With his deep love for unagi cuisine, so much so that he is capable of visiting no fewer than three eel establishments a day when on holiday. He spends each and every day training hard to master and learn all there is to know about unagi.

村井 俊之Toshiyuki Murai

Uogashi Maruten Minato

魚河岸丸天 みなと店

  • Numazu, Shizuoka
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi

坪井 徹TSUBOI TORU

In the pursuit of new cooking while inheriting the founder's knowledge.

He was born in 1979 in Miyagi Prefecture. Since Tsuboi was a young boy he helped his father, who loved fishing and cooking, to prepare the fish that he caught. Through this he developed a passion for cooking and after graduating cooking school began working at a Japanese restaurant in Numazu. He then went to work for a Japanese bar in Fujinomiya and began undertaking the founder's training at "Uogashi Maruten" in his early twenties. He polished his skills at various affiliated restaurants before becoming the manager at "Uogashi Maruten". As he continues the restaurant's traditions, he is also in pursuit of a new style of cooking.

坪井 徹TSUBOI TORU

Shikiha - Kaiseki Yoshihito

志木葉〜懐石よしひと〜

  • Yokohama Chinatown/Ishikawacho, Kanagawa
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)

渡邊 佳人Yoshihito Watanabe

The Chef's Recommendations

Making good use of his rich experience at Japanese restaurants, he offers colorfully decorated dishes. 

He was born in 1974 in Yokohama, Kanagawa prefecture. He entered the cooking field after graduating from high school. At the age of 20, he started working under Mr. Kazumi Kurokawa, the grand master Japanese chef of the Odakyu Group, and had training at various renowned restaurants. Then he entered [Shikisaian Kurokawa] and worked as the master chef at [SO] in Kannai, Yokohama, under Mr. Kunikazu Shimomura, the grand master chef of the main branch [Tsuki] in Kannai. In 2011, he opened [Shikiha - Kaiseki Yoshihito]. 

渡邊 佳人Yoshihito Watanabe

Torikadoya

鳥かど家

  • Shimbashi/Shiodome, Tokyo
  • Kaiseki (course menu),Japanese / Chicken / Unagi (eel) / Sake

鈴木 徹雄SUZUKI TETSUO

I'm the third generation since my grandfather founded this restaurant. From here on out, I will protect this legacy of flavor.

Starting with his grandfather, he is the third generation. He started helping at the restaurant since he was in high school. At first, he would only deliver food, but around when he turned eighteen, his father and brother began to teach me how to cook. Now, he preserves this legacy of flavor with my brothers.

鈴木 徹雄SUZUKI TETSUO

<< Prev 22 23 24 25 26 27 28 29 30 31 32 Next >>
Please select the restaurants you are interested in among the list of chefs found for area, and Japanese.