Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

921 - 940 of 1778 chefs

Asagaya Birdland

阿佐ヶ谷バードランド

  • Asagaya/Koenji, Tokyo
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

千野 桂一Keiichi Chino

The Chef's Recommendations

In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).

Born in Nagano prefecture in 1972, Mr. Chino was enamored with French and Italian cuisine in his younger days, but he took a part-time job at Birdland when he was 24. Working under the supervision of master chef Toshihiro Wada, Mr. Chino became completely fascinated by the profound nature of yakitori. Four years later, he was appointed as a restaurant manager and since then, has devoted himself to his study of yakitori and has now been working at Birdland for eight years. In 2004, he set up Asagaya Birdland independently. It was given an award by the famous restaurant guide in 2015.

千野 桂一Keiichi Chino

Ukai Toriyama

うかい鳥山

  • Hachioji, Tokyo
  • Japanese,Japanese / General / Kushiyaki (grilled skewers) / Chicken

佐藤 辰美Tatsumi Sato

He focuses on maximizing the original flavor of the ingredients by keeping the recipes simple

He is a veteran with an experience of 16 years at [Ukai Toriyama], who has dedicated himself to mastering Japanese cuisine. He became the head chef 6 years ago, and every single day he keeps busy in the kitchen cooking delicious food. As a motto, he says "it is my job as a chef to make the ingredients taste even more delicious," so he aims to enhance the good features of each ingredient without elaborating on them too much. He offers delicacies that best represent the current season, thoroughly matching ingredients and balancing them with the seasoning broth.

佐藤 辰美Tatsumi Sato

Nagoya Kanko Hotel Oden Hyoshigi

名古屋観光ホテル おでん 拍子木

  • Fushimi, Aichi
  • Oden,Japanese / Nabe (hot pot) / Oden / Sake

青山 光Hikaru Aoyama

Using his experience and taking over the Japanese food culture, Mr. Aoyama also challenges himself to create new creations.

He was born in 1986 in Aichi. His father was a chef, naturally leading him to the culinary world. After training, he entered the Nagoya Kanko Hotel and was appointed as head chef upon the opening of "Hyoshigi" in August 2023. With a career of over 20 years, he is a master of Japanese cuisine and continues to hone his in-depth knowledge and skills in numerous cuisines.

青山 光Hikaru Aoyama

TeppanYaki KOBE Beef Steak EBISU84

TeppanYaki KOBE Beef Steak EBISU84

  • Ebisu, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

曽我 竜也Tatsuya Soga

Mr. Soga celebrates life as a chef every moment so as not to have any regrets.

Mr. Soga was born in 1976 in Kanagawa. Admiring the manager of the restaurant he worked at part-time as a high school student, he aimed to become a chef. After gaining experience, on January 8, 2021, he joined TeppanYaki KOBE Beef Steak EBISU84 as an assistant at the same time the restaurant opened. Currently, he is the backbone of the store and manages it. 

曽我 竜也Tatsuya Soga

Restaurant Sunpeer

レストラン サンピア

  • Nanjo, Okinawa
  • Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / General

仲宗根 弘二Koji Nakasone

Welcomes guests with the goal of promoting local cuisine.

Mr. Koji Nakasone was born in 1964 in Okinawa Prefecture. Chef Nakasone was inspired to become a chef after watching a TV program about Japanese cuisine. This show left a deep impression on him, leading him to aspire to become a chef so that he could move people with his own cooking. After building up his career experience in Okinawa hotels, Chef Nakasone took the role of head chef at [Restaurant Sunpeer]. He works in the kitchen to spread the word to visitors from all over about the quality of Okinawa's local vegetables and the delicious ways to prepare them.

仲宗根 弘二Koji Nakasone

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

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

Asahikawa Jingisukan Daikokuya Shinbashi Branch

旭川成吉思汗 大黒屋 新橋店

  • Shimbashi/Shiodome, Tokyo
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Steak / Yakiniku (grilled meat)

佐藤 博紀Hiroki Sato

Mr. Sato offers dishes full of flavor and warmth that both adults and children can enjoy.

He was born in 1991 in Hokkaido. Motivated by the desire to provide food that both children and adults can enjoy through nutritional education, he decided to become a chef. He acquired a wide range of culinary skills through five years of training at a Chinese restaurant and six years of experience in group meal preparation. Now, at Asahikawa Jingisukan Daikokuya Shinbashi, he is applying his expertise and skills to serve dishes that will satisfy his guests.

佐藤 博紀Hiroki Sato

37 Steakhouse & Bar

37 Steakhouse & Bar

  • Roppongi, Tokyo
  • Steak,Yakiniku/Steak / General / Hamburger Steak / Steak

大川 俊之Toshiyuki Okawa

The inspiration came from his girlfriend's smile! Mr. Okawa, a talented chef with experience in renowned restaurants, spreads joy through his cuisine.

He was born in 1974 in Kanagawa. His specialty is all Western cuisine based on Italian cuisine. He is a talented chef who has honed his skills at many famous restaurants, including Sabatini di Firenze Tokyo Store and Minami Aoyama Salvatore. When he was a student, he was so impressed by how his girlfriend enjoyed dining that he realized that cooking could bring so much joy to people, and he decided to pursue this career. Since then, he has been genuinely dedicated to cooking, visualizing the joy on the faces of those who enjoy his food.

大川 俊之Toshiyuki Okawa

Shiki Suikatei

四季 粋花亭

  • Hakodate, Hokkaido
  • Japanese,Japanese / General

岩田 建一朗Kenichiro Iwata

He opened his own restaurant in Hakodate with his special selection of local ingredients.

He was born in Hokkaido in 1969. At the age of 19, he started his culinary career as a part-timer at the local restaurant in Hakodate. Moved to Tokyo when he was 24, he seriously started to pursuing his culinary career at a Japanese restaurant in Ginza and learned the basic. Further broadened his experience at a cuisine ryokan in Hakone, he returned to Hakodate, and opened [Shiki Suikatei] in Goryokaku town when he was 29. In 2009, the restaurant moved to the current location.

岩田 建一朗Kenichiro Iwata

Shabu-shabu Sukiyaki Unagi Yoshino

しゃぶしゃぶ・すき焼き・鰻 吉野

  • Ginza, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Wagashi (traditional Japanese sweets)

Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch

旭川成吉思汗 大黒屋 函館五稜郭店

  • Hakodate, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak

手塚 慎太郎Shintaro Tezuka

Mr. Tezuka has loved Jingisukan ever since he was a child.

The first time Mr. Tezuka went to eat Jingisukan at Daikokuya, he was so impressed! The employees worked hard and were lively, the restaurant atmosphere was energetic, and the fresh lamb was delicious. From that experience, he knew he wanted to work there, so he conveyed his passion for Jingisukan to Daikokuya's owner and joined the company. He currently serves as head of the Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch, which opened on October 29, 2021.

手塚 慎太郎Shintaro Tezuka

Sushi Kimura

すし喜邑(㐂邑)

  • Futako-Tamagawa/Yoga, Tokyo
  • Sushi,Japanese / Sushi

木村 康司Koji Kimura

"Master of Aged Sushi" celebrated for patiently facing ingredients and accumulating experiments

Born in 1971 in Tokyo, Kimura Koji was born as a third generation of his family-business sushi restaurant. After having trained in his grandfather's restaurant and his uncle's, he entered the well-known tempura restaurant [Mikasa] just before opening his restaurant. As a result, this experience contributed greatly to his aged sushi, learning how to prepare ingredients without using water. Kimura established [Sushi Kimura] when he was 33 years old. Accumulating experiments for a long time, he invented a new genre of sushi,"Aged Sushi." After Michelin Guide 2013, [Sushi Kimura] has obtained two stars for 5 years straight.

木村 康司Koji Kimura

Kiyose Soba Kashiwaya

季寄せ 蕎麦 柏や

  • Mitaka, Tokyo
  • Japanese,Japanese

長田 浩Hiro Osada

He was fascinated by the idea of working with Japanese cuisine

During his time as a student at culinary college, an older student took him to a Japanese restaurant and showed him what it was like to be a head chef there. He immediately became fascinated by the beautiful work that chefs of Japanese cuisine do. He began working in this area because he wanted to become a teacher of Japanese chefs.

長田 浩Hiro Osada

Wolfgang's Steakhouse Osaka

ウルフギャング・ステーキハウス 大阪店

  • Osaka Station/Umeda Station, Osaka
  • Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

新堂 裕史Hiroshi Shindo

Mr. Shindo makes guests smile with its superb steaks, which pay particular attention to quality, aging, and grilling.

He was born in 1970 in Osaka. With a strong passion for food that makes people smile, he decided to pursue a cooking career to acquire expertise. After training at a yakitori restaurant for four years, he honed his Japanese kappo cooking skills under Mr. Hideki Takashima at the famous kappo restaurant Kigawa Takashima. Then, he worked at Century Court Marunouchi but returned to Osaka due to personal circumstances. In 2019, by fate, he was appointed the kitchen manager at Wolfgang, a position he holds to this day.

新堂 裕史Hiroshi Shindo

Sushi Kondo

鮨こん藤

  • Azabu-Juban, Tokyo
  • Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake

近藤 元貴Motoki Kondo

Mr. Kondo wants to provide the four seasons and sophistication through his sushi and the excitement that spreads beyond that.

He was born in 1995 in Tokyo. He has pursued his passion for cooking since childhood. After graduating from culinary school, he refined his skills at the renowned Kyoto restaurant Kyoryori Kinobu for five years to master traditional Japanese cuisine. As a further challenge, he worked at Sushi Yuu in Roppongi, honing his Edo-mae style and techniques. There, he was captivated by the possibilities of sushi and named his own restaurant Sushi Kondo, which opened in January 2024. His creative and delicate cuisine, a fusion of Kyoto cuisine and Edo-mae sushi, has impressed visitors.

近藤 元貴Motoki Kondo

PIZZERIA GTALIA DA FILLIPO

ピッツェリア ジターリア ダ フィリッポ

  • Nerima, Tokyo
  • Italian,Italian/French / Italian / Pasta / Pizza

牧野 真Shin Makino

The Chef's Recommendations

Mr. Makino organizes the store as the head manager after transitioning from a different industry.

He was born in 1978 in Tokyo. Originally, he worked in the motorcycle industry, but when emission regulations came into effect, he decided to pursue a different path. He entered the Tsuji College of Culinary Arts in Osaka to pursue a career in the food and beverage industry, which he had always been interested in, after which he jumped into the world of culinary arts at the age of 26. After working at [Ristorante La Bisboccia] in Hiroo and [Bancasa] in Ebisu, he started working at [Pizzeria Gtalia da Filippo] in 2015. His job now is to manage the store.

牧野 真Shin Makino

MUSIUM

MUSIUM

  • Roppongi, Tokyo
  • Dining Bar,Dining bar / Cocktail / Whisky

梶原 威志Takeshi Kajiwara

Mr. Kajiwara is a bartender with various faces, offering conversation and drinks unique to the bar.

He was born in 1972 in Oita. While studying design at university, he began working part-time as a bartender. After graduation, he worked as an art director but also continued to hone his skills as a bartender, obtaining "Whiskey Professional" certification as a "Whiskey Connoisseur." He has diverse backgrounds, such as organizing his own band with deep knowledge of music. With a three-way approach featuring drinks, art, and music, he entertains guests who visit the bar.

梶原 威志Takeshi Kajiwara

XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros.

XEX ATAGO GREEN HILLS / Salvatore Cuomo Bros.

  • Roppongi, Tokyo
  • Italian,Italian/French / Italian / Tempura (battered, fried seafood and vegetables) / Cocktail

サルヴァトーレ・クオモSalvatore Cuomo 

Influenced by his father, a chef, Mr. Cuomo aspired to become a chef at 11.

Mr. Cuomo was born in Naples, Italy. Influenced by his father, a chef, he aspired to become a chef at 11 and apprenticed at his uncle's restaurant. Since then, he traveled back and forth between Japan and Italy and continued his training. He is credited as a pioneer who made "Napoli Pizza" famous in Japan. In terms of cuisine, he always aims to be the only one, not the number one. He serves as the grand chef of the "Italian" cuisine at the XEX brand to spread its flavor not only in Japan but also to the world every day.

サルヴァトーレ・クオモSalvatore Cuomo 

Katsudon Daijyu Osu Branch

かつ丼大樹 大須店

  • Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
  • Katsudon /Katsuju (fried pork cutlet bowl),Japanese / General / Katsudon (fried pork cutlet bowl) / Donburi (rice bowl)

山田 紅葉Momiji Yamada

Ms. Yamada is always ready to entertain guests with a smile so that they can enjoy their meals even more deliciously.

Ms. Yamada is always ready to entertain guests with a smile so that they can enjoy their meals even more deliciously. As a floor staff supporting the 2nd branch of Katsudon Daijyu, which attracts many guests with its popular "Katsudon without binding with eggs," she is improving her skills every day. Her motto is to be flexible and attentive to guests' requests. In order to create a comfortable space, she works hard to make the restaurant even better.

山田 紅葉Momiji Yamada

<< Prev 42 43 44 45 46 47 48 49 50 51 52 Next >>
With SAVOR JAPAN, you can easily find the information of the chefs by area or cuisine.