Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

561 - 580 of 762 chefs

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

Utsuwa Ryori Sano

うつわ料理 さ乃

  • Asakura, Fukuoka
  • Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine)

佐野 純子Junko Sano

The Chef's Recommendations

Heartfelt dishes prepared in a traditional Japanese guesthouse built over 90 years ago

Born in Fukuoka Prefecture, Ms. Sano took her long-held love of food and turned it into a culinary career. The dining space she employs is a traditional Japanese guesthouse with a history that spans over 90 years, and she maintains its homelike setting to make sure everything is well-suited for dining. When Ms. Sano started Utsuwa Ryori Sano, she encountered the work of a contemporary ceramics artist, which she found to be mesmerizing. You can see these influences when you catch a glimpse of her exceptional plating style that emphasizes each season.

佐野 純子Junko Sano

Seto Sushi Kappo AKISARYO

瀬戸寿司割烹 安芸茶寮

  • Namikidori/Fukuromachi/Nakamachi, Hiroshima
  • Sushi,Japanese / Sushi / General / Japanese Sosaku (creative cuisine)

井上 洋Hiroshi Inoue

The Chef's Recommendations

A chef, trained exclusively in the field of Japanese cuisine, offers Japanese cuisine bringing out the original savory taste of the ingredients to their maximum

Mr. Hiroshi Inoue was born in 1965 in Hiroshima prefecture. Being inspired by his parents who operate a restaurant, he naturally entered the cooking field. After graduating from high school, he entered Hirokoshi, LTD. to start his career as a chef. After working there for approximately 17 years, and at an another restaurant as the master chef for approximately 2 years, he went independent to open his own restaurant 7 years ago. Then he helped to open [Akisaryo], as its first head chef was his master. After succeeding his master chef position, currently he works hard to offer fresh, savory, and beautifully-arranged dishes, while creating a comfortable atmosphere. 

井上 洋Hiroshi Inoue

Sumibi Kushiyaki Ando

炭火串焼き あんど

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Chicken / Duck / Mizutaki (chicken hot pot)

峰 やすのぶYasunobu Mine

A chef with a long career at French restaurants. Mr. Mine's strength is showing the appeal of various ingredients.

Mr. Mine works as a chef atSumibi Kushiyaki Ando. He has had a long career as a chef, mainly focused on French restaurants in Tokyo. While he primarily focuses on French food, he is also well-versed in Italian and other cuisines. He is not bound by food genre, and his strength shows the appeal of various ingredients. 

峰 やすのぶYasunobu Mine

Toriyaki Hajime

とり焼 一

  • Suidobashi, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Oyakodon (chicken and egg bowl)

上山 和巳Kazumi Kamiyama

Mr. Kamiyama is a chef who serves skewers individually with care for customers.

He was born in Saitama. With an interest in the restaurant business and having been exposed to the depth and enjoyment of the industry through part-time work, he began his career as a chef. He decided to pursue a career as a skewer chef and has been honing his culinary skills, intending to become an authentic chef. Currently, he is a chef at Toriyaki Hajime. Using carefully selected ingredients, he cooks them in a way that brings out the best of each part. Once you taste the hot yakitori, you will be impressed by the spread of deliciousness. He continues to provide customers with pleasant experiences.

上山 和巳Kazumi Kamiyama

Japanese Restaurant Kyokabutoya

日本料理 京甲屋

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

池田 泰優Yasumasa Ikeda

A subtle sense of beauty, audacious methods and well-honed techniques go into creating every dish.

Born in Hokkaido. Started working at his grandmother's restaurant -- which specialized in Akita prefecture cuisine -- while in his second year of high school. At that time, he happened to catch a popular cooking show on TV, which inspired him to become a chef. The program featured the Osaka Abeno Tsuji Culinary Institute, in which he chose to enroll. Following his graduation, he received further training in Osaka and Kyoto. In 2010, he finally opened "Japanese Restaurant Kyokabutoya" in Shijo Karasuma.

池田 泰優Yasumasa Ikeda

Aquatic Garden and Kyo Kaiseki Cuisine, Yakiniku, Nabe Cuisine - Isshin

水上庭園と京懐石・焼肉・鍋料理 一心

  • Ichinomiya, Aichi
  • Japanese,Japanese / Nabe (hot pot) / Yakiniku (Japanese BBQ) / Kaiseki (tea-ceremony dishes)

下田 心也Shinya Shimoda

The third owner of the restaurant has been cherishing its tradition passed down from his grandfather

Born in Ichinomiya, Aichi Prefecture, in 1975. The predecessor of the current store was opened by his grandfather in 1971, and later, under his father, became the thriving Hida-gyu beef specialty store that it remains today. In the image of his grandfather and father, he grew up surrounded by both cooking and nature and later studied at the "kaiseki cuisine" (Japanese multicourse haute cuisine) restaurant Sueki.  He then returned to his family at the age of 27 to further improve his skills. In 2015, he became company president. Currently, he is working hard every day along with the head chef to improve the experience of the restaurant's customers.

下田 心也Shinya Shimoda

Miyabi An

みやび庵

  • Hida/Takayama, Gifu
  • Soba (noodles),Japanese / Gyudon (beef bowl) / Soba (noodles) / Kaiseki (traditional multi-course meal)

角田 博Hiroshi Tsunoda

The Chef's Recommendations

He believes in thoroughly investigating things. A chef who is brimming with passion

Chef Tsunoda was born on July 7th, 1970 and is from Saitama prefecture. He is a graduate of Musashino Cooking College. He decided to become a chef because he liked cooking and because he started a part time job at a restaurant. He steadily gained experience, rising up to become the head chef at a Japanese restaurant in a resort hotel. Along the way, he became fascinated by the charm of soba noodles, studying them while still working as head chef before going independent. He opened Miyabi An in Hida Takayama.

角田 博Hiroshi Tsunoda

Sushi Hoshiyama

鮨ほしやま

  • Kita-Shinchi, Osaka
  • Sushi,Japanese / Sushi

星山 忠史Tadashi Hoshiyama

The Chef's Recommendations

His childhood dreams came true after becoming a reputed sushi chef known for his expert craftsmanship

Mr. Hoshiyama was born in July of 1981 and grew up in Osaka. He was captivated by professional chefs when he was a child in middle school, and those experiences of watching chefs work from behind the counter ended up leading him to where he is today. After his high school graduation he spent seven years training at Tsukiji Sushi-Sei and then another five years at Matsumoto in Kyoto's Gion district. From there he ventured out on his own to open Sushi Hoshiyama in 2012. Then the very next year he earned a star from a well-known restaurant guide. Today you can find him at his highly regarded restaurant where he pushes forward each day with carefully selected handpicked ingredients.

星山 忠史Tadashi Hoshiyama

Soshu Torigin Kamonomiya Branch

相州 鳥ぎん 鴨宮店

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

嶌影 幸作Kosaku Shimakage

The Chef's Recommendations

He became interested in cooking after seeing his mother in the kitchen and soon began making things with her

He enjoyed making things from an early age and was particularly captivated by cooking. He would often cook with his mother for his whole family and it made him happy to see their smiles as they ate. After graduation, he found a job but was unable to forget the joy of cooking and the smiling faces of people eating delicious food, so he entered the restaurant industry. He searched for a place where customers' reactions could be seen and found an izakaya (Japanese bar) with an open kitchen, where he accumulated work experience. When that restaurant closed down, he became a chef at Soshu Torigin Kamonomiya, where he could interact with customers in the same way.

嶌影 幸作Kosaku Shimakage

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

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

SHIROSAKA - Sumibi Kappo

炭火割烹 白坂

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine) / Wine

井伊 秀樹Hideki Ii

He attracts the world with his sophisticated cuisine respecting the spirit of the Japanese.

He was born in 1976 in Tokyo. He trained at a Japanese restaurant in Tokyo and obtained cooking and sommelier licenses. With the encounter with Mr. Tetsuya Wakuda as a turning point, he went to Australia to work at [Tetsuya's], a worldwide renowned restaurant in Sydney. He became the first Japanese sous chef there. He also went to the U.S. to work as a chef exclusively for the residence of UN ambassador in N.Y., then returned to Japan. He opened [SHIROSAKA - Sumibi Kappo] in November 2014.

井伊 秀樹Hideki Ii

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

Sushi-Dokoro Kurosugi

寿し処 黒杉

  • Kita-Shinchi, Osaka
  • Japanese,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

黒杉 章宏Akihiro Kurosugi

With a love of eye-catching presentation, he set out to showcase handcrafted sushi for guests

Mr. Kurosugi was born in 1975 and grew up in Hiroshima Prefecture. With a long-held love of cooking, along with a vibrant personality, he knew that crafting sushi right in front of guests would be the perfect job for him. With that in mind he headed out to work at a sushi restaurant franchise immediately after his high school graduation. He spent a total of 12 years training as a sushi chef at four different restaurants owned by the same franchise. After that at age 30, he felt ready to head out on his own and in July of 2015 he opened Sushi-Dokoro Kurosugi, where you can find him today exercising his philosophy of tireless hard work.

黒杉 章宏Akihiro Kurosugi

Atsugi Tachibana

厚木 たちばな

  • Hon-Atsugi/Atsugi, Kanagawa
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

毛利 裕太Yuta Mouri

He joined the restaurant with a part time job, staying on to become a chef

Chef Mori was born in Kanagawa prefecture on June 5th, 1992. He casually joined Atsugi Tachibana for part time work after being invited by a friend. Fascinated by the depth of Japanese cuisine, decided to become a chef. Chef Mori says that it is only natural for chefs to prepare delicious cuisine, and he is strict on himself and always has a high sense of awareness as a professional. Every day he continues to pursue cuisine that is not just delicious, but also impresses his customers and remains in their memory.

毛利 裕太Yuta Mouri

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

Pontochotakara

先斗町多から

  • Kiyamachi/Pontocho, Kyoto
  • Kaiseki (course menu),Japanese / Fugu (blowfish) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

瀧井 研哉KENYA TAKII

The Chef's Recommendations

Fourth-generation cook in a long-established restaurant, this chef picked up the torch of a traditional taste, now over 120 years old.

Born in Kyoto in 1975. The culinary arts played a very important part in the environment he grew up in, and He was familiarized with cooking from a very early age. He'd initially embarked on a different path, and yet couldn't quite accept that this long culinary tradition passed on through so many generations would simply end with him... And this daunting thought eventually led him to become a cook himself. Kyoto cuisine has many aficionados, it is acclaimed for the respectful way fresh ingredients are prepared, to craft simple dishes that bring out the best of their natural taste. He is currently the fourth generation chef of the Pontocho-takara, preserving the traditional flavors of a long-established landmark.

瀧井 研哉KENYA TAKII

Sushi Yoshida

鮨 よし田

  • Kurume, Fukuoka
  • Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)

吉田 健司Kenji Yoshida

The Chef's Recommendations

A sushi chef who truly values the ability to socialize with guests face to face

Born in Fukuoka Prefecture in 1969, from a young age Mr. Yoshida knew that he wanted to work in a profession that made people feel happy and delighted. He set his sights on becoming a sushi chef in particular, since he wanted to interact with customers each day and see them smile, rather than be isolated in a kitchen. He started his career at a sushi restaurant in his hometown of Kurume, and then after 8 years there he moved on to Japanese cuisine and other styles to build up his culinary repertoire. After that in June of 2005 he was in a position to make his dreams a reality by setting out independently to open Sushi Yoshida. Today you can find him there showcasing his talents as owner and head chef.

吉田 健司Kenji Yoshida

Kani Kaga Ryori Kadofuku

カニ・加賀料理 かど福

  • Kumamoto, Kumamoto
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Donburi (rice bowl) / Crab

豊田 一徳Kazunori Toyoda

Introducing tasty ingredients to as many people as possible. 

He was born in 1957 in Ishikawa prefecture. He was originally working actively as a fisherman. He entered the field of Japanese cuisine to introduce tasty local ingredients from Kaga to as many people as possible, and to serve his dishes directly to them. After 4 year of training at [Sasabune], a renowned restaurant that has already closed down, he started working at [Kani Kaga Ryori Kadofuku].

豊田 一徳Kazunori Toyoda

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