Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

681 - 700 of 758 chefs

Ebiju

海老重

  • Nishi-Funabashi, Chiba
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

海老原　孝EBIHARA TAKASHI

Growing up watching his father, a chef

After growing up watching his father work as a sushi chef, it was a natural step for him to set foot in the culinary world. He trained at various restaurants and even opened his own restaurant but fate lead him to manage a restaurant with his father in 2012. That restaurant is reopening after a renovation.

海老原　孝EBIHARA TAKASHI

Yagiya

屋宜家

  • Nanjo, Okinawa
  • Soba (noodles),Japanese / Okinawa Cuisine

玉城 利也TAMASHIRO TOSHIYA

The Chef's Recommendations

His own love of Okinawan soba motivated him to pursue the perfect dish

Born in Okinawa in 1985, our chef was raised on Okinawan soba and his love for it is unmatched. His fascination with the dish grew as he went from restaurant to restaurant, observing differences in flavor, until at last he decided to become a chef himself. Of particular importance to him is the balance of bonito and pork in flavoring the dashi broth. His aim is a taste that is refreshing, yet never boring, and he devotes himself wholeheartedly to that pursuit to this day.

玉城 利也TAMASHIRO TOSHIYA

Onzoshi Matsurokuya

御曹司　松六家

  • Roppongi, Tokyo
  • Japanese,Japanese / Kaiseki (traditional multi-course meal) / Mizutaki (chicken hot pot)

藤野　真太郎FUJINO SHINTARO

A restaurateur who continually seeks to provide a customer-tailored experience.

Born in Tokyo in 1970, he embraced the dream becoming a chef and opening a restaurant with his father. Upon graduation from a culinary school, he honed his skills at hotels and Japanese restaurants in Tokyo, Chiba, and Kanagawa. He became head chef at Onzoshi Matsurokuya in June of 2012. He strives daily to offer true hospitality by utilizing best-quality ingredients to make food that keeps you coming back for more.

藤野　真太郎FUJINO SHINTARO

Asakusa Unagi Sansho

浅草　うなぎ　さんしょ　

  • Asakusa, Tokyo
  • Japanese,Japanese / Unagi (eel)

浅賀　博厚ASAGA HIROATSU

Eels, the pride of the proprietor who has continued to handle them since Sansho opened in Asakusa some 30 years ago

After training at an unagi (eel) wholesaler, he opened the unagi specialty restaurant Sansho in 1985. He refuses to compromise on taste and freshness, only procuring enough fresh unagi for the day. In addition to his infallible skills and judgement, he has been winning over customers with his warm and sociable hospitality.

浅賀　博厚ASAGA HIROATSU

Chiso Kakuta

馳走かく田

  • Yachiyo/Sakura/Yotsukaido, Chiba
  • Kaiseki (course menu),Japanese / General / Fugu (blowfish) / Kaiseki (traditional multi-course meal)

角田　幹男KAKUTA MIKIO

The Chef's Recommendations

A chef whose spirit is formed on the foundation of strong Japanese cuisine fundamentals interwoven with seasonal delights

After seeing the old style restaurant "Kicho" on TV, he yearned to work at such a place, and enrolled in culinary school. After graduating he got a job at an old style restaurant called Kikumi in Akasaka. After polishing his Japanese cuisine skills at "Kobori" in Akasaka, "Hamaisihi", a fancy restaurant in Ginza, and "Narita View Hotel", he established his own restaurant. He is very picky about the ingredients he uses. He selects organic rice and vegetables from his hometown, and goes to markets to personally pick out the freshest ingredients, allowing customers to experience the full flavor of each season.

角田　幹男KAKUTA MIKIO

Washoku to Tempura Zefu

わしょくと天ぷら　ぜふ

  • Kokubuncho/Ichibancho, Miyagi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Sake

大江　信行OE NOBUYUKI

Influenced by his relatives who cooked for a living, he chose the same path

Born July 9th, 1958, he's a native of Miyagi Prefecture's Higashimatsushima City. Influenced by his relatives who cooked for a living, he too chose the same path. After graduating from the Musashino School of Culinary Arts in Tokyo, he trained for three years at a Japanese restaurant in the city before moving on to the high class Sendai restaurant Gin Tanabe. He plied his skills there for roughly 30 years before coming to Sumibi Wabo Hesoya (now: Wasyoku to Tempura Zehu) to cap off his career.

大江　信行OE NOBUYUKI

Seafood Restaurant Zauo Main Store

活魚茶屋ざうお本店

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

井上　修次INOUE SHUJI

Experienced delectable Japanese cuisine during his culinary training and decided to devote himself entirely to Japanese cuisine

He was born in Fukuoka Prefecture in 1979. After graduating from high school, he started working part-time at a restaurant. Subsequently, he honed his craft for 5 years at a Japanese restaurant before working at Seafood Restaurant Zauo Main Store. Meticulously preparing fresh dishes, he puts his heart and soul into ensuring that these dishes will evoke feelings from his customers.

井上　修次INOUE SHUJI

Hakata Mizutaki-style Motsu Nabe Motsufuji

博多水炊き風もつ鍋　もつ藤

  • Marunouchi, Aichi
  • Japanese,Japanese / General / Motsu Nabe (offal hot pot)

伊藤　和之ITO KAZUYUKI

Encountering genuine motsunabe (meat stew) in Osaka led to him opening his own restaurant

I'm originally from Ichinomiya City. After stepping away from the 9-to-5 life of a businessman, I entered cooking school. After that, I apprenticed at a Chinese restaurant and worked at a gyoza (dumpling) shop in Osaka for even more training. When a famous motsunabe (meat stew) restaurant from Fukuoka opened a branch in Osaka, I seized the opportunity to work there and trained for a year and a half, and in 2007 split off and opened a restaurant in Nagoya.

伊藤　和之ITO KAZUYUKI

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

Ocomo

OCOMO

  • Asakusa, Tokyo
  • Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)

安倍　康介ABE KOSUKE

The smiles of his customers inspire him to spend every day trying to make the best possible food on his hot plate.

He was born in Tokyo in 1995. From a young age he was interested in cooking, and when he was a student, he gained experience in the food industry through part-time jobs. This experience led to him setting his heart upon a career within cooking. In 2010, he started work at Asakusa Monja Ocomo. He became interested in working with a hot plate, which allows for a wide range of cooking to be performed. Every day he tries out new ideas as he cooks. He also puts his heart into welcoming his customers to make them happy.

安倍　康介ABE KOSUKE

Gyutan Sumiyaki Rikyu Chuodori

牛たん炭焼利久　中央通店

  • Sendai Station West Exit, Miyagi
  • Japanese,Japanese / Gyutan (beef tongue) / Local Japanese Cuisine / General

新保宏介SHIMBOKOSUKE

I want to cook delicious food for others to enjoy.

Having a great love for cooking since childhood, he entered the world of cuisine, and after twelve years of experience at a soba restaurant, came to Rikyu. The grilling of beef tongue may be simple but it also has depth. To serve it in its finest form, everyday he centers himself and grills for a delicate perfection.

新保宏介SHIMBOKOSUKE

Yoshimori

ヨシモリ

  • Ota/Tatebayashi, Gunma
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

建守　護TATEMORI MAMORU

A Young, Talented Chef Trained in Kaiseki Takes on a New Challenge With Yakitori

Chef Tatemori was born in 1978 and grew up in Tokyo. He started to master Japanese cuisine at "Yamazato", a kaiseki (multi-course meal) restaurant in Hotel Okura. At the famous "Hatsu Hana" in Chicago and at "TOKYO TOKYO" in the Mandarin Oriental Hotel in Hawaii, he also served as head chef. Upon returning to Japan, he worked in the Department of Gourmet Development at Suntory before opening a yakitori (grilled chicken) restaurant with a desire to "master the techniques of 'grilling', the oldest known cooking method." He is widely promoting the appeal of the method through a commonly known Japanese food, yakitori.

建守　護TATEMORI MAMORU

Ampuku Toranomon Hills

あんぷく　虎ノ門ヒルズ店

  • Toranomon, Tokyo
  • Udon (noodles),Japanese / Udon (noodles) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)

安江 勇治YASUE YUJI

A promising young chef who polished his skills under the guidance of one of the masters of creative Japanese cooking, Rokusaburo Michiba.

The son of the owner of a Japanese restaurant named 'Ampuku', he grew up with an intimate connection to food and a fascination for cooking. He took his first step on the culinary road at the age of 19, when he joined a 'kaiseki' banquet restaurant in Gifu as a chef, and later refined his skills further at Poisson Rokusaburo in Tokyo's Akasaka. He was also involved in planning the launch of the New York branch of the restaurant 'Ninja' during his time as a trainee chef. He developed a reputation for creating dishes which are subtle and elegant, yet stick unfalteringly to their principles. After returning to Japan, deciding that he wanted "to open an affordable restaurant for ordinary people, just like my father"; he opened his own 'udon' noodle restaurant, the 'Ampuku' which he still runs to this day.

安江 勇治YASUE YUJI

Kagura

神楽‐kagura‐

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal) / Western Teppanyaki (iron griddle grilling)

小西　健太KONISHI KENTA

The Chef's Recommendations

He brings all of the culinary skills he's cultivated to life here at Kagura

He entered the culinary world at the age of 18. First, he built up experience at authentic Japanese restaurants all around Osaka. He then offered his skills to the owner of Kagura in 2012, where he was promoted to head chef.

小西　健太KONISHI KENTA

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

Jion Shoja

慈恩精舎

  • Okayama, Okayama
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)

草野　潤KUSANO MEGUMU

Kusano brings his experience from a Japanese restaurant in Austria to the table

After achieving his childhood dream of becoming a cook at the family-oriented restaurant "Tenmaya", he moved on to Vienna, where he worked at a Japanese restaurant for six years. After returning to Japan and working at French and sushi restaurants in hotels, he has been putting his skills to use at his own shop for the past six months.

草野　潤KUSANO MEGUMU

Ajisho

味将

  • Shikoku-Chuo, Ehime
  • Sushi,Japanese / General / Sushi / Oshizushi (pressed sushi)

石川　将太郎ISHIKAWA SHOTARO

Keeping the words "learn from the past" close to his heart and valuing the traditions of Japanese cuisine, he naturally started his career as a chef

Born in Ehime prefecture on August 20, 1975, he grew up in a family who were running Ajisho. So, from a young age, he understood from experience both the severity and joy felt as a chef. Although he had his heart set on becoming a stockbroker while studying at college, he began his career as a chef in order to succeed his father. After graduating from college, he trained in Japanese cuisine and sushi and headed to Ajisho 12 years ago. He continues with devotion every day to being the chef he visualized himself as at a young age, while valuing the traditions and the words "learn from the past" close to his heart.

石川　将太郎ISHIKAWA SHOTARO

Kyodo Ryori Tei Sugi no Me

きょうど料理亭　杉ノ目

  • Susukino, Hokkaido
  • Japanese,Japanese / General / Crab / Hokkaido Cuisine

芦沢　一弘Kazuhiro Ashizawa

Fascinated by the ingredients of Hokkaido

The chef started his career at a Japanese cuisine restaurant when he was 18 years old. After advancing his profession through experiences and training, he served as the head chef at the sister restaurant Suginome Hotel Okura Sapporo branch in 2014. Today, as the head chef of this restaurant Suginome Main branch established in 1915, he introduces the local cuisine to the guests using Hokkaido’s great ingredients such as crab and other fresh seafoods.

芦沢　一弘Kazuhiro Ashizawa

Yakitori no Ippei Main Store

やきとりの一平　本店

  • Muroran, Hokkaido
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

加藤　英哲KATO HIDEAKI

He pours 100% of his effort into every skewer to offer you his best every time.

Born in 1976, a native of Hokkaido's Muroran City. After working at a pub as a part-time job, he decided to enter the world of the culinary arts. He worked at a pub in Sapporo for almost ten years, were he learned how to manage food preparation and instruct staff - the whole operation of a successful restaurant. In 2004, he returned to his hometown of Muroran and began working at "Yakitori no Ippei Main Store." He tells us that "there's no way you could get this kind of quality at a cheap yakitori joint - my motto is to cook every single skewer to delicious perfection before I offer it to my customers."

加藤　英哲KATO HIDEAKI

Shitamachi Shokusai Daidokoro

下町食菜だいどころ

  • Ryogoku/Kikugawa, Tokyo
  • Japanese Sosaku (creative),Japanese / General / Cookshop / Local Sake

尾崎　行治OZAKI YUKIHARU

The Chef's Recommendations

He had a mind to open his own, cozy place.

He was born January 31st, 1954, in Okayama Prefecture's Kurashiki City. After graduating from college, Ozaki found employment in the restaurant business. After focusing on take-out for eight years, he switched to eat-in cooking, studying in the capital city for four years before finally realizing his chef's dream of owning his own restaurant. After running Mamakari for 15 years, at the age of 34, he opened Shitamachi Shokusai Daidokoro. With a wide variety of creative Japanese cuisine and daily specials on offer, he welcomes diners with a cozy and comfortable atmosphere.

尾崎　行治OZAKI YUKIHARU
<< Prev 27 28 29 30 31 32 33 34 35 36 37 38 Next >>
Please select the restaurants you are interested in among the list of chefs found for area, and Japanese.