Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

101 - 120 of 239 chefs

Roast Beef no Mise Watanabe

ローストビーフの店Watanabe

  • Kamigamo/Kitayama, Kyoto
  • French,Italian/French / French / Steak / Wine

渡辺 勇樹  Yuuki Watanabe

With his pursuit of roast beef, Mr. Watanabe puts his uniqueness into each dish.

He gained experience in French restaurants and hotels. As he acquired various skills, he began to realize how different he was from the chefs around him and thought that he would like to "master his skills in one field" to pursue his uniqueness. Inspired by the realization that "warm roast beef also tastes great, instead of serving it cold," he opened Roast Beef no Mise Watanabe in 2013. In April 2021, the restaurant moved to a new location. He continues to devote himself passionately to mastering "Roast Beef."

渡辺 勇樹  Yuuki Watanabe

HOMMAGE

HOMMAGE

  • Asakusa, Tokyo
  • French,Italian/French / French / Wine

荒井 昇Noboru Arai

The Chef's Recommendations

Becoming the forefront of French cuisine showing his identity in Asakusa, the hometown of the chef.

He was born in 1974 in Tokyo. After graduating from junior high school, he went to a cooking school and had training at restaurants in Tokyo. At the age of 24, he went to France to work for restaurants with the stars such as [Auberge de Cimes] in Paris and [Auberge La Feniere] in Southern France. After coming back to Japan, he worked at Tsukiji Fish Market for 1 year to save money, then opened [HOMMAGE] at the age of only 26. He is currently offering original French dishes that can be created only in Tokyo, in his hometown Asakusa.

荒井 昇Noboru Arai

BIRD HOTEL GARDEN HOUSE

BIRD HOTEL GARDEN HOUSE

  • Kamakura/Zushi, Kanagawa
  • Pasta/Pizza,Italian/French / Pasta / Pizza / General

滝口 翼Tsubasa Takiguchi

Mr. Takiguchi wants to deliver dishes that bring out the best of the ingredients by getting to know the producers himself.

He was born in 1981 in Tokyo. At his part-time job at a restaurant that he started in high school, the chef liked his work performance so much that he let him work in the kitchen. Realizing the joy of cooking, after graduation, he studied hard as a chef at various restaurants in Tokyo, including French restaurants. Thinking he wanted to work at a more minimal distance, he encountered BIRD HOTEL GARDEN HOUSE, a restaurant based on the concept of local production for local consumption. In July 2023, he was appointed as chef there. He draws out the flavors of the ingredients while using various techniques.

滝口 翼Tsubasa Takiguchi

L'aisance

L'aisance

  • Fukui City, Fukui
  • French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

吉川 正裕Masahiro Yoshikawa

Mr. Yoshikawa aims to create a dining space where people can thoroughly enjoy the bounty of Fukui, the local area.

He was born in Fukui. After studying the basics of Western and French cuisine at the Teikoku Hotel in Osaka, he gained experience in wine bars and multinational restaurants. Valuing the connection with the community and wanting people to understand the backbone of the cuisine, he also devotes himself to supervising local restaurants, teaching cooking with local food resources, and participating in nutrition education programs for children. At L'aisance, which opened on July 15, 2022, he and Mr. Akae, with whom he has a close friendship, express their unique sensibility.

吉川 正裕Masahiro Yoshikawa

HITO by TACUBO

HITO by TACUBO

  • Niseko/Kutchan/Rusutsu, Hokkaido
  • Italian,Italian/French / Italian / Steak

TRUNK (KITCHEN)

TRUNK(KITCHEN)

  • Harajuku/Meiji-Jingumae, Tokyo
  • French,Italian/French / French / Italian / Wine

宮前宏行Hiroyuki Miyamae

The next-generation global culinary leader who creates each dish with a passion for the ingredients.

The next-generation global culinary leader who creates each dish with a passion for the ingredients. Fascinated by the meticulous and delicate cooking techniques and the history of French cuisine, he moved to France. He studied and honed his skills in restaurants in Burgundy and Provence.  After returning to Japan, he worked at several French restaurants before joining TRUNK HOTEL. In 2023, he became the chef of TRUNK (KITCHEN). With French techniques at his core, he offers dishes full of surprises and appealing dishes adapted to the diversity of today's circumstances.

宮前宏行Hiroyuki Miyamae

Antica Osteria del Ponte

アンティカ・オステリア・デル・ポンテ

  • Marunouchi, Tokyo
  • Italian,Italian/French / Italian / Wine / General

Stefano Dal MoroStefano Dal Moro

The Chef's Recommendations

A famed chef who mixes classic and new Italian cuisine.

Started building his career as a favorite apprentice of the famous chef Ettore Alzetta. After becoming the head chef at Angelo Paracucchi, where he formerly learned his trade, he gained experience working at several three-star Michelin restaurants. He also refined his craft at Antica Osteria del Ponte Milano Main Branch and is currently the executive chef of Antica Osteria del Ponte Tokyo Branch.

Stefano Dal MoroStefano Dal Moro

Mr. Maurice's Italian & Rooftop Bar

Mr. Maurice's Italian & Rooftop Bar

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Italian,Italian/French / Italian / Pizza / Wine

Marc Vetri Marc Vetri

Mr. Vetri produces dishes and a space to enjoy authentic Italian food casually.

He is the owner and partner chef of Mr. Maurice's Italian & Rooftop Bar. Born and raised in Philadelphia, USA, in a family operating an Italian restaurant, he learned the techniques and tastes of authentic Italian cuisine from his grandfather and father, who were chefs. With further training, he became a star chef, turning his Philadelphia restaurant into one of the most popular places in the United States. Valuing the "family" connection from the previous generation to the next, he develops restaurants named after his grandfather, "Maurice," worldwide.

Marc Vetri Marc Vetri

ESPICE

ESPICE

  • Sannomiya, Hyogo
  • French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

江見 常幸Tsuneyuki Emi

A chef who preserves long-standing traditions while offering the joy of new culinary experiences.

Mr. Tsuneyuki Emi was born in 1981 in Kobe, Hyogo. After training at a famous restaurant in Kobe, he moved to France. He studied at Michelin 3-star Auberge du Vieux Puits in the Languedoc region of southern France and Michelin 3-star Arpège in Paris. Upon returning to Japan, he served at a gastro bar, KNOT, which was awarded the Michelin Bib Gourmand three years in a row, and became chef at ESPICE in 2016. With a deep love and respect for his hometown of Kobe, he continues to lead Kobe's French culinary scene.

江見 常幸Tsuneyuki Emi

Sabatini di Firenze Daimaru Tokyo Branch

サバティーニ・ディ・フィレンツェ 大丸東京店

  • Marunouchi, Tokyo
  • Italian,Italian/French / Italian / Pasta / Steak

古田 稔Minoru Furuta

Mr. Furuta decided to become a craftsman to acquire expertise and entered the culinary world.

Mr. Minoru Furuta was born in 1965 in Saitama. He studied under Mr. Bardi at Sabatini di Firenze Tokyo for 16 years, then worked as a sous chef at Sabatini di Firenze Daimaru Tokyo branch for 7 years. After that, he studied traditional cuisine and became a sous chef at Sabatini di Firenze Daimaru Tokyo in 2007 for 7 years. In 2014, he became a head chef at the Western-style restaurant Ginza Grill Cardinal. Then, he was appointed head chef at Sabatini di Firenze Daimaru Tokyo in 2020.

古田 稔Minoru Furuta

Restaurant DA CIRO

Restaurant DA CIRO

  • Gion, Kyoto
  • Italian,Italian/French / Italian / European / Western Sosaku (creative cuisine)

上坂 祐一郎Yuichiro Uesaka

Mr. Uesaka was fascinated by Italian cuisine, where the flavors of the ingredients come through directly.

He was born in 1984 in Kyoto. He began his career in the hotel's French restaurant. Fascinated by Italian cuisine and its exceptional beauty of ingredients, he moved to Italy after switching to Italian cooking. In three cities in Puglia, Piemonte, and Tuscany, he studied the local cuisine of each region. After returning to Japan, he joined Ristorante t.v.b in Gion as a sous chef. Three years later, he became a chef, and in 2023, he opened his own restaurant as the owner and chef of Restaurant DA CIRO.

上坂 祐一郎Yuichiro Uesaka

Yabu Distillery Restaurant

Yabu Distillery Restaurant 養父蒸溜所

  • Minamisemba, Osaka
  • French,Italian/French / French / Western Sosaku (creative cuisine) / Whisky

山本 健太郎Kentaro Yamamoto

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews.

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews. After serving as a banquet chef and chef at Restaurant Chambord within Rihga Royal Hotel Osaka, he worked at Restaurant Ruan within NIPPONIA HOTEL NARA and then at KENZO ESTATE WINERY Osaka Branch. Currently, he is a chef at Yabu Distillery Restaurant. Mr. Yamamoto has devised a wide variety of French dishes to pair with quality Japanese artisans' work in the creation of liquor. He offers a wide range of French cuisine to deepen the flavor of the liquor.

山本 健太郎Kentaro Yamamoto

Margotto e Baciare

Margotto e Baciare

  • Nishi-Azabu, Tokyo
  • French,Italian/French / French / Wine

加山 賢太Kenta Kayama

The Chef's Recommendations

A chef who manipulates aromas and temperature to cook seasonal ingredients into exquisite dishes.

Mr. Kayama was born in 1984 in Hiroshima. Growing up looking up at his father, a chef, he learned from childhood that being a chef is not only about making delicious food but also about making customers feel at ease and happy. He trained at renowned restaurants such as the three Michelin-starred Motoazabu Kanda and Quintessence. In 2014, he was appointed chef at Margotto e Baciare. In June 2022, Margotto Hawaii opened in Hawaii. He works between both Nishi-Azabu and Hawaii.

加山 賢太Kenta Kayama

il Cardinale Akasaka

イルカルディナーレ赤坂

  • Akasaka, Tokyo
  • Italian,Italian/French / Italian / Steak / Wine

塩 侑貴Yuki Shio

Making the restaurant where customers can enjoy not only the taste but also the cooking scene.

Mr. Shio was born in 1990 in Chiba. After working at "Sabatini di Firenze Ginza branch" for two years, "Sabatini di Firenze Daimaru Tokyo branch" for four years, "Pub Cardinal Ginza" for two years, and "Pub Cardinal Marnouchi (PCM)" for four years, he has arrived at his current position. At "il Cardinale Akasaka," the open kitchen is a charming feature that makes interactions between guests and staff enjoyable. He aims to create a restaurant experience that is satisfying to the taste and enjoyable to watch with their open kitchen.

塩 侑貴Yuki Shio

Ristorante Borgo Konishi

Ristorante Borgo KONISHI

  • Nara, Nara
  • Italian,Italian/French / Italian / Pasta / Wine

山嵜 正樹Masaki Yamazaki

The Chef's Recommendations

From a part time job at a restaurant, straight to becoming a chef.

Born in Nara prefecture, 1976. Using a part time job as an opportunity, he started his career. Afterwards, he trained for 11 years at "PIATTO", an Italian restaurant with a focus on Roman cuisine. His present restaurant opened in Nara city in June, 1995. Carrying on the intention of the restaurant he trained at, he gave the new restaurant the name "BEKKAN." Furthermore, following the closing of "PIATTO, in April of 2014 he went to "Ristorante Borgo KONISHI." Everyday he makes Italian local specialty dishes with ingredients from Japan.

山嵜 正樹Masaki Yamazaki

ROSEMARY'S TOKYO

ROSEMARY’S TOKYO

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Italian,Italian/French / General / Italian / Cake

鈴木 雅人Masato Suzuki

The Chef's Recommendations

He arranges authentic Italian cuisine with a N.Y. style refinement, to offer the same taste as the main branch in N.Y.

He was born in 1979 in Saitama prefecture. He found the charms of ingredients and cooking through his job related to cooking, then became a chef. He worked as the master chef at restaurants, mainly Italian, operated by Cafe Company Inc. In 2015, he accumulated further experience at an authentic Italian restaurant in Bergamo, Lombardy, Italy. In 2016, he became the kitchen chief at [ROSEMARY'S TOKYO], the first branch of [ROSEMARY'S] in Japan. Currently, he reproduces the authentic taste of Italian cuisine arranged the N.Y. way, making use of his training at the main branch in N.Y. 

鈴木 雅人Masato Suzuki

Salle a Manger

サラマンジェ

  • Ginza, Tokyo
  • French,Italian/French / French

脇坂 尚Hisashi Wakisaka

The Chef's Recommendations

Staying faithful to classic flavors, Hisashi Wakisaka creates unforgettably amazing flavors.

Mr. Hisashi Wakisaka was born in Hokkaido. After experience working at what is now the Novotel Sapporo and the ANA Crowne Plaza Wakkanai, Wakisaka went to France as part of the Association des Disciples d'Auguste Escoffier du Japan’s foreign training program. Whilst there, he trained in Paris and Lyon before returning in 2003 to become the head chef of Ripaille (Yokohama). In August 2006, he opened Salle a Manger de Hisashi WAKISAKA in Toranomon, where he was the owner and a chef. The restaurant moved in 2012 to Ginza. Although his restaurant specializes in the local and traditional cuisine of Lyon and the surrounding region, Mr. Wakisaka is also devoted to his studies of traditional French and classical cuisines.

脇坂 尚Hisashi Wakisaka

Nihonshu Bar Komeya Inazuma

日本酒バル・米屋 イナズマ

  • Sannomiya, Hyogo
  • French,Italian/French / Kaisen Nabe (seafood hot pot) / French / Sake

名倉 幸治Koji Nakura

Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter

Born in 1978, a native of Hyogo Prefecture. Koji Nakura began training in the restaurant industry, starting with Italian restaurants in Osaka, when he was a university student. After graduating from culinary school, he buckled down and placed himself on his current path. He refined his skills at Italian and French restaurants in the vicinity of his hometown, Kobe, and Osaka. At Nihonshu Bar Komeya Inazuma, which opened in 2014, he has been fully committed to the shop as the head chef since the launch stage, beginning with the concept for the restaurant. He spares no troubles whatsoever and specializes in charcuterie style cooking.

名倉 幸治Koji Nakura

THE TASTE

THE TASTE

  • Shichijo/Tambaguchi, Kyoto
  • Bistro,Italian/French / General / Western Sosaku (creative cuisine) / Cake

星野 貴大Takahiro Hoshino

Mr. Hoshino is a chef who utilizes various skills and knowledge to cook dishes that enchant guests.

He was born in 1991 in Kanagawa. His experience working in the kitchen as a part-time cook led him to begin his career as a chef. The joy of cooking he felt at that time, and the desire to have a profession became his motivation, and he has been striving for it every day. After accumulating experience in general Western cuisine, including Italian and American cuisine, he was appointed the head chef of THE TASTE. With the depth and diversity of his cultivated cuisine, he prepares dishes that shine with originality.

星野 貴大Takahiro Hoshino

le Bistro Montmartre

ビストロ モンマルトル

  • Shin Toshin, Okinawa
  • French,Italian/French / General / French / Pasta

植村 慎太朗Shintaro Uemura

The Chef's Recommendations

He opens his door to his own world of cooking than his father's.

Born in 1973 in Tokyo. His father was a Chinese chef. He wanted to create his own life and started his French cuisine career at 18 years old. After 7 years of experience at restaurants in Ginza and Aoyama, he left for France in 1999 and widened his experience at [La Regalade], which was the most difficult restaurant to secure a reservation from in those days, [Beauvilliers] as a chef de partie, and 3-star [Pierre Gagnaire]. Returning to Japan, he expanded his experience as a chef at [Auxamis Tokyo], and a main dining chef at [THE BUSENA TERRACE] in fall, 2009. In December, 2012, he opened [le Bistro Montmartre].

植村 慎太朗Shintaro Uemura

<< Prev 1 2 3 4 5 6 7 8 9 10 11 Next >>
Please select the restaurants you are interested in among the list of chefs found for area, and Italian/French.