Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

1001 - 1020 of 1778 chefs

Sushi Tsutsumi

すし堤

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

堤 昌平Shohei Tsutsumi

Born in Kumamoto and trained in Osaka, refining the masterful skills to perfection.

Mr. Tsutsumi was born in 1989 in Kumamoto. Raised in a family of sushi chefs, he joined the family business at 15. After three years of training, he honed his skills at a Japanese restaurant in Osaka for about 15 years. With a foundation of solid technique and refined sensibility, he went on to establish his own restaurant, Sushi Tsutsumi. His sushi pursues a sense of harmony between the ingredients and rice, paying particular attention to bringing out the natural appeal of the ingredients to the fullest. 

堤 昌平Shohei Tsutsumi

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

Raisin d'Or

レザン・ドール

  • Nishinakasu/Haruyoshi, Fukuoka
  • French,Italian/French / French / Wine

手塚 卓良Takayoshi Tezuka

The Chef's Recommendations

Experience at restaurants with stars led him to the exquisite flavor.

He was born in Tochigi in 1975. Graduating from a culinary school in Tokyo, he learned the basic knowledge at [Le Poireau] in Omotesando, and learned from Chef Kikuchi at [Le Bourguignon] in Nishi Azabu. His passion for the authentic cuisine moved him to France to deepen his experience. After 4 years at a 3-star restaurant [Jardin des Sens] and 2-star [Alexandre], he became Chef at [Raisin d'Or] in 2011.

手塚 卓良Takayoshi Tezuka

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

restaurant REGINA

restaurant REGINA

  • Kinshicho/Sumiyoshi, Tokyo
  • Italian,Italian/French / Italian / Pasta / Pizza

郡司 昭彦Akihiko Gunji

The Chef's Recommendations

Mr. Gunji learned Italian and French cuisine and now serves stylish dishes as a head chef.

He was born in 1981 in Tokyo. He trained in a hotel banquet hall, cafe, French restaurant, and so on. After working at an Italian restaurant in Roppongi, he joined the current company in 2019. His strength is that he has studied both Italian and French cuisine. Currently, he works as the head chef of the restaurant REGINA. He serves stylish and special dishes that match the restaurant's atmosphere.

郡司 昭彦Akihiko Gunji

Ishigaki Beef Charcoal-Grilled Yakiniku - Yamamoto

石垣牛炭火焼肉 やまもと

  • Miyako Island/Ishigaki Island, Okinawa
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

山本 豊Yutaka Yamamoto

He created a restaurant to casually enjoy the savory Ishigaki Beef that fascinates him.

He was born in 1961 in Osaka prefecture. When he had a part time job at a bistro cafe in his school days, he liked seeing the guests enjoying his dishes. This led him to the cooking field when he graduated from school. He improved his cooking skills for various genres at Japanese, western, and yakiniku (Japanese BBQ) restaurants in Osaka. In 1995, he got married and moved to the hometown of his wife, Ishigaki-jima Island, Okinawa prefecture. When he encountered Ishigaki Beef which was not well known at that time, he was fascinated with its exquisite taste. In the same year, he opened the current yakiniku restaurant which has become one of the top restaurants on the island. His restaurant is loved by both the locals and tourists.

山本 豊Yutaka Yamamoto

Sushi Isono

鮨 いその

  • Odori Park, Hokkaido
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

磯野 直大Naohiro Isono

He chose to enter the cooking field to spend his whole life doing what he likes. 

He was born in Hokkaido. After graduating from a university in Sapporo, he started working at an office as a salaryman. Though he was happy with it, he decided to enter the cooking field to do what he loves. After training at a sushi shop in Otaru through the introduction of his acquaintance, he had further training in Tokyo for 2 more years to be a more confident chef. He returned to Hokkaido to open [Sushi Isono], and currently, he makes his best efforts to give excellent service to his guests, making use of his experience.  

磯野 直大Naohiro Isono

M no Yakiniku Fukushima Main Branch

Mの焼肉 福島本店

  • Osaka Station/Umeda Station, Osaka
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

筒井 啓太Keita Tsutsui

Mr. Tsutsui always strives for growth through his diversified experiences and solid skills.

He was born in 1994 in Hyogo. Since childhood, he has been fascinated by careers that bring joy to people, which led him to become a chef. He gained experience working in an Italian restaurant while studying at Tsuji Culinary Institute. Even after graduation, he developed his skills at a renowned Italian restaurant. After enhancing his specialized knowledge and skills, he started working at his current company to challenge himself in a new field. While emphasizing not only cooking but also communication skills, he showcases his skills at M no Yakiniku Fukushima Main Branch.

筒井 啓太Keita Tsutsui

Hida Beef Bone Takayama Ramen Matsuri

飛騨牛骨高山ラーメン祭

  • Hida/Takayama, Gifu
  • Ramen,Ramen (noodles) / Tonkotsu Ramen (pork broth ramen)

大野 勝也Katsuya Ono

Seeking the ultimate ramen that will bring a smile to anyone's face.

Attracted by the work of a chef, who can see guests' happy faces up close, Mr. Ono entered the culinary world. At Matsuri, which opened in March 2021, he displays his skills as restaurant head and works hard to make a restaurant with more and more customer smiles. 

大野 勝也Katsuya Ono

Iriya Kishimojin-monzen Nodaya

入谷鬼子母神門前のだや

  • Ueno, Tokyo
  • Japanese,Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

江部 惠一Keiichi Ebe

The Chef's Recommendations

The chef is the head of a cook agency, but he is leading other chefs with his excellent skills, not by his lineage.

Born in Tokyo in 1959. He studied in the Faculty of Law at a university. After some hesitation about his future, at the age of 23 he decided to enter Noda Cook Agency which is his family business. He noticed that many people started a training as teenagers, and therefore not all the people surrounding him welcomed him. However, he self-imposed to enhance skills, and did it very quickly. Finally everybody acknowledged him as the head of the restaurant. In 2015 he got a laryngeal cancer, but revived. Currently, he is in charge of grilled dishes with the motto of [never retire till the death].

江部 惠一Keiichi Ebe

Sushi Matsumoto

鮨まつもと

  • Gion, Kyoto
  • Sushi,Japanese / General / Sushi

松本 大典Daisuke Matsumoto

World renowned chef of traditional Tokyo-style Sushi in Kyoto.

He was born in 1974 in Kanagawa. He was raised being surrounded by seafood, as his father owned a local fish restaurant and one of his relatives also ran a sushi restaurant. That is why he also decided to be a sushi chef, and entered the field dreaming to be a skillful master. He had training at several restaurants including one owned by his relative, a renowned one in Ginza, and [Sushi Shimizu] in Shimbashi. He got independent in 2006, and looked for a place to open his own restaurant. He fell in love with the atmosphere of Gion in Kyoto, and decided to open a sushi restaurant there to spread Tokyo-style sushi in Kyoto. Now it is one of the most renowned sushi restaurant in Kyoto with many fans even abroad.

松本 大典Daisuke Matsumoto

Ryuduki TEPPAN

Ryuduki TEPPAN

  • Kinshicho/Sumiyoshi, Tokyo
  • Teppanyaki,Yakiniku/Steak / General / Hamburger Steak / Western Teppanyaki (iron griddle grilling)

?田 航一Koichi Takada

The Chef's Recommendations

Mr. Takada makes the most of his experience and welcomes the guests with his time-consuming cuisine.

Mr. Takada was born in 1971 in Miyazaki. He trained in the Western-style food department of a hotel. After working at Jiyugaoka patisserie, he worked as a sous-chef at an embassy in Tokyo in Aoyama, where he learned French cuisine and cuisine from around the world. Then after serving as sous-chef at an Italian restaurant in Tokyo, he worked at Ore no French/Italian affiliate before joining his current company in October 2019. He is now working as the head chef of the culinary department of "restaurant REGINA," "Ryuduki TEPPAN," and other affiliated restaurants.

?田 航一Koichi Takada

Ryoheisushi

量平寿司

  • Ginza, Tokyo
  • Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

島田 勝正Katsumasa Shimada

Dedicated to sushi for more than 45 years. Performing the finest nigiri with Edomae techniques and spirit.

Mr. Shimada was born in 1954 in Kumamoto. The owner of Ryoheisushi. Attracted by the stylish behavior of sushi chefs, he entered the world of Edomae sushi. After many years of honing his skills at a well-known restaurant in Tokyo, he has mastered traditional techniques while refining his unique taste in rice and ingredients. Since the spring of 2023, he has worked expertly at his current store in Ginza-itchome. He purchases the best seafood of the season from the middle wholesalers with whom he has built a relationship through his visits to the Toyosu Market. And he serves delicious nigiri and seasonal dishes with careful Edomae style work.

島田 勝正Katsumasa Shimada

Kurubushi

  • Tenjinbashi/Tenjinbashi-suji, Osaka
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

本田 喜世一Kiyokazu Honda

Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.

He was born in Shiga and is the head chef of Kurubushi. Having loved cooking since childhood, he was fascinated by the work of bringing joy to people through food, which led him to become a professional. After training at a Japanese restaurant in Shinsaibashi, he joined the renowned Tenma restaurant, Sousaku Shubou Nakanaka, in 2015, where he honed his imagination and cooking skills to make the most of seasonal ingredients, which is the restaurant's motto. In 2020, he became the head chef of the restaurant's 2nd location, Sousaku Shubou Sou Sou. After developing it into a popular restaurant, he was appointed to his current position when the 3rd restaurant, Kurubushi, opened in the fall of 2022. Through seasonal kaiseki courses, he is presenting the culmination of his experience.

本田 喜世一Kiyokazu Honda

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

Focacceria la Brianza

Focacceria la Brianza

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

野口 大策Daisaku Noguchi

Mr. Noguchi provides the once-in-a-lifetime taste created by experience and sensibility.

He was born in 1989 in Kagoshima. When he was young, his sister's cooking attracted him to cooking. After a long career at Yamanoue, a prestigious hotel in Tokyo, he studied at the Salone Group and deepened his experience in Saitama. After that, he joined the current restaurant, Focacceria la Brianza, to pursue his own style. His cooking is delicate and passionate, and his skills are highly praised.

野口 大策Daisaku Noguchi

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

Hokkaido Yakiniku Kitaushi

北海道焼肉北うし

  • Susukino, Hokkaido
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Wine

木谷 喬Takashi Kiya

Mr. Kiya entered the yakiniku industry at 16, admiring the senior chef at his part-time job.

He was born in 1987 in Hokkaido. Inspired by a senior chef at his part-time job, he aspired to become a chef. At 16, he entered the yakiniku industry and honed his skills as a chef. He has mastered cutting techniques according to the part and marbling of the meat that brings out the best flavor. In August 2021, he opened Kitaushiwith the desire to make the best yakiniku restaurant in Sapporo by combining the finest ingredients only Hokkaido can offer with the best cooking techniques.

木谷 喬Takashi Kiya

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 

Tokachi-butadon Ippin Sapporo Station Stellar Place Branch

十勝豚丼いっぴん 札幌駅ステラプレイス店

  • Sapporo Station, Hokkaido
  • Japanese,Japanese / General / Donburi (rice bowl) / Hokkaido Cuisine

中村 貴紀Takanori Nakamura

The phrase customers say how delicious the food was, is everything the chef works for

While still a student, he discovered the joy of cooking while working part-time at an Izakaya (Japanese pub). After that, he managed a number of restaurants for “Muroran Yakitori Yoshidaya” and “Tokachi Butadon Ippin” before assisting in the opening of a branch restaurant at Stellar Place. With his creed of making each and every dish with the greatest of care, he goes about his daily preparations. He says that hearing customers tell him that his food was delicious is particularly moving. The butadon (pork bowl) prepared by Mr. Nakamura is infused with the gratitude he has for his customers, and people throng to the shop every day in search of that delicious taste.

中村 貴紀Takanori Nakamura

<< Prev 46 47 48 49 50 51 52 53 54 55 56 Next >>
With SAVOR JAPAN, you can easily find the information of the chefs by area or cuisine.