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121 - 140 of 1837 chefs

Yakiniku Densetsu Baribari

焼肉伝説バリバリ

  • Namba, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

鈴木 進平Shinpei Suzuki

Mr. Suzuki brings out the best in Yakiniku with the skill and finesse of Japanese cuisine.

He was born in 1987 in Aichi. Starting with a part-time job as a student, he has developed a career in the food and beverage industry. After graduating from Tsuji Culinary Institute, he gained experience and honed his skills in the Japanese food industry, working in Japanese restaurants. Later, as an old acquaintance of the owner, he joined Yakiniku Densetsu Baribari. He is now taking on new challenges while still utilizing his experience.

鈴木 進平Shinpei Suzuki

Kitashinchi THE

北新地 坐

  • Kita-Shinchi, Osaka
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Japanese Sosaku (creative cuisine) / Wine

河原 瑞樹Mizuki Kawahara

Valuing dialogue with guests, an experienced chef opens up a new frontier.

Mr. Kawahara was born in 1992 in Kagawa. After graduating from a vocational school, he studied at an Italian restaurant in Osaka for 6 and a half years and also experienced Bridal French in Tokyo for 3 years. In search of new stimulation, he joined Kitashinchi THE, which opened in March 2024. Not only does he stand in the kitchen, but he also feels happy to see the reaction to the food up close by facing the guests directly through the counter. His cuisine is special, served with heartwarming exchanges.

河原 瑞樹Mizuki Kawahara

Osaka Cocktail Library Akashic Records

Osaka Cocktail Library Akashic Records

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Bar/Cocktails,Bars (pubs) / European / Middle Eastern/Arab / Others

濵口 貴志Takashi Hamaguchi

Mr. Hamaguchi deftly manipulates bottles and glasses as he envisions them.

Because he likes to drink, Mr. Hamaguchi went to bars and learned about bartenders. He was inspired by the smart manner in which bartenders handle the process, from making drinks to serving them to guests, and thought he wanted to become a bartender. After gaining experience, he opened his own bar. Osaka Cocktail Library Akashic Records opened in June 2022 and is his third bar.

濵口 貴志Takashi Hamaguchi

Sushi & bar 5

鮨&bar 5

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

Yakiniku Izakaya 871

焼肉居酒屋871。

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

白須 香織Kaori Shirasu

Ms. Shirasu is happy to see the guests' smiles and hear them say the food was delicious.

She was born in 1977 in Yamanashi. She was motivated to enter the food and beverage industry by seeing the guests' smiles and hearing them say the food was delicious. After working in izakayas and other dining establishments, she now works at Yakiniku Izakaya 871, which opened in July 2024.

白須 香織Kaori Shirasu

Yakiniku Kappo Hajime

焼肉割烹はじめ

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

久保 沙佑Sasuke Kubo

Experienced in many renowned restaurants in Hokkaido, Mr. Kubo proposes special yakiniku along with the producer's passion.

He was born in 2001 in Hokkaido. After experiencing several popular Yakiniku restaurants in Hokkaido, including Shimadaya, Nikudokoro Ginbeko, and Yakiniku Gurumanzu Ito, he joined Yakiniku Kappo Hajime in April 2024. In addition to meat, he offers a wide variety of attractive ingredients from producers throughout Hokkaido to numerous guests.

久保 沙佑Sasuke Kubo

Yamagata Soba Saryo Tsukinoyama

山形蕎麦茶寮 月の山

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Soba (noodles),Japanese / Soba (noodles) / Local Japanese Cuisine / Sake

増田 大補Daisuke Masuda

An artisan chef who has studied Edo Soba fascinates you with its deep world of Soba.

Mr. Masuda was born in Tokyo. He is an experienced soba chef who has built up his career at soba restaurants in Tokyo. While Edo Soba was popular in Edo (ancient Tokyo), where many people and cultures came and went, Tsukinoyama offers Yamagata's unique soba, which was born from the rich nature and food culture. He presents the deep world of soba from the viewpoint of a professional who has studied in Edo soba.

増田 大補Daisuke Masuda

Common Well

Common Well

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Cafe,Cafe/Sweets / Steak / Coffee / Hamburger

津田 親彦Chikahiko Tsuda

At 18, Mr. Tsuda began his culinary career and has continued to hone his skills with single-minded devotion.

He was born in 1979 in Kyoto. Originally interested in food, he started his career at the famous French restaurant Manyoken after graduating high school. Then, he gained experience at a hotel wedding hall, a teppanyaki restaurant, and a restaurant in town. He is currently working at Common Well.

津田 親彦Chikahiko Tsuda

AO

AO

  • Miyako Island/Ishigaki Island, Okinawa
  • Cafe,Cafe/Sweets / General / Western Sosaku (creative cuisine) / Cocktail

大田 路加Ruka Ohta

Utilizing her extensive experience, Ms. Ohta proposes a new style of enjoying Ishigaki Island's ingredients.

The chef at CAFE BAR AO is an experienced cook who has worked at various establishments, including bars. With her own experience, she has developed recipes based on the theme of "proposing healthy food using ingredients from Ishigaki Island." Making the most of local ingredients, she offers delicious and healthy meals filled with the charms of Ishigaki Island, aiming as a restaurant to delight both tourists and locals alike.

大田 路加Ruka Ohta

Chatan Dining Chaaboo

北谷ダイニング ちゃぁぶー

  • Yomitan/Chatan, Okinawa
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)

宮里 航貴Kouki Miyazato

Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.

Has a background of working at various eateries in Tokyo and Ishigaki Island. He is the owner who loves basketball. His recommended dishes are a certain brand of pork belly with the skin, Agu ribs & loin, and the specialty cabbage grabbing!

宮里 航貴Kouki Miyazato

Shunsai to Osake Anbai

旬菜とお酒 あんばい

  • Chayamachi/Nakazakicho, Osaka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)

池田 雅之Masayuki Ikeda

Mr. Ikeda is a Japanese chef who continues confronting Japanese food from various perspectives.

He was born in 1977 in Osaka. Having studied as a chef mainly in Japanese cuisine, he also experienced sushi, Chinese cuisine, and Italian cuisine to reconsider Japanese cuisine from various perspectives beyond the boundaries of genres. Since around 2010, he has been with his current company as a chef, supporting the kitchens of each of the group's restaurants. Currently, he is working at Shunsai to Osake Anbai.

池田 雅之Masayuki Ikeda

Diningbar HOJU

Diningbar HOJU

  • Odori Park, Hokkaido
  • Dining Bar,Dining bar / Sashimi (raw fish)/Seafood / General / Western Sosaku (creative cuisine)

福田 凌哉Ryoya Fukuda

Growing up watching his father, Mr. Fukuda chose the path of the chef.

He was born in 1996 in Hokkaido. Growing up as a child watching his chef father, he decided to follow the path of the chef himself. His life as a chef began at a French restaurant in Hokkaido. After three years of training, he worked for about six years in a dining bar serving Japanese, Western, and Chinese menus. Later, he worked for three years as a cook specializing in Western cuisine at a restaurant owned by his father, who inspired him to become a chef. The skills he has cultivated in various genres, including Western cuisine, support the creation of the current restaurant's richly unique menu.

福田 凌哉Ryoya Fukuda

Kamakura Fujiya

かまくら藤家

  • Kamakura/Zushi, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

小池 一晃Kazuaki Koike

The motto is to serve customers high-quality meats at an affordable price

Mr. Koike was born in 1985. He started his career as a chef right after University graduation and has gained experience and skills since then. He approaches his work daily, aiming to create dishes that customers will find "delicious."

小池 一晃Kazuaki Koike

Sukiyaki Shabu-shabu Isshin

すき焼き しゃぶしゃぶ 一芯

  • Sannomiya, Hyogo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

廣瀬 恭也Yasunari Hirose

Mr. Hirose offers his specialties utilizing his knowledge and skills.

He was born in 1978 in Hyogo Prefecture. Having loved cooking and eating since childhood, he worked part-time in restaurants and gained firsthand experience in the culinary field. After graduating from school, he became a chef and began his training. He honed his skills at izakaya (Japanese-style pubs) and Japanese restaurants and improved his knowledge of ingredients. He is currently working as a chef at Sukiyaki Shabu-shabu Isshin, which opened in March 2025. With the knowledge and skills he has accumulated over the years, he offers exquisite dishes.

廣瀬 恭也Yasunari Hirose

Sushi Akagi

鮨 赤木

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

赤木 伸行Nobuyuki Akagi

Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.

He was born in 1981 in Okayama. Having a desire to make a living with all his skills, he decided to become a chef. He had studied Italian cuisine before changing to be a sushi chef. After studying hard and gaining management experience at the Sushi Akazu Group, where guests can casually enjoy high-quality sushi, he became independent in June 2022. While following the group's tradition, he uses his experience as a former Italian chef to create sushi from his unique perspective, delighting guests with a new worldview.

赤木 伸行Nobuyuki Akagi

GINZA FUJIMARU

GINZA FUJIMARU

  • Ginza, Tokyo
  • French,Italian/French

藤丸 貴成Takanari Fujimaru

Mr. Fujimaru wants guests to experience the performance in front of their eyes with all their senses.

He has been the head chef since the opening of GINZA FUJIMARU in 2019. He adds GINZA FUJIMARU's unique essence to each dish and expresses the inheritance of French culinary culture and respect for the ingredients. Every day, he cooks with the hope that his customers will enjoy the splendor and beauty of the ingredients and the harmony of ingredients from Japan, France, and other parts of the world.

藤丸 貴成Takanari Fujimaru

Roppongi Kicko

六本木 亀甲

  • Roppongi, Tokyo
  • Sushi,Japanese / General / Sushi / Kaiseki (traditional multi-course meal)

笠井 知道Tomomichi Kasai

More than 35 years of experience in Japanese cuisine. Mr. Kasai demonstrates the skills that have fascinated food connoisseurs worldwide in Roppongi.

He was born in 1969 in Hokkaido. The owner of Roppongi Kicko. After graduating from a culinary school in Osaka, he studied at a kappo (Japanese cooking) restaurant in Osaka's Minami district and a sushi restaurant in the Kita district. For about 20 years, from age 30, he worked in Japanese restaurants in luxury hotels abroad. Served Japanese cuisine to guests in Asian cities such as Shanghai, Hong Kong, and Guangzhou. After returning to Japan in 2020, he worked at a Sushi restaurant in Naha, Okinawa, before taking his current position in Tokyo in 2023. Based on the skills and sense honed in food capitals in Japan and abroad, he delivers the best of Sushi and Japanese cuisine with his sincere work.

笠井 知道Tomomichi Kasai

Western Restaurant Ginza Grill Cardinal

洋食屋銀座グリルカーディナル

  • Oshiage, Tokyo
  • General,Western / Hamburger Steak / Omurice (omelet rice) / Western Sosaku (creative cuisine)

田中 俊行Toshiyuki Tanaka

Mr. Tanaka decided to become a chef, longing after the flavor of the omelet filled with fried rice that he ate at a shop in the neighborhood.

Mr. Tanaka was born in 1971 in Osaka. He was captivated by the taste of the omelet rice he had at his favorite restaurant nearby when he lived alone. To make his dream of making cuisine at Western restaurants come true, he proceeded to the world of cooking. He studied and polished his skills at Gensen Yoshoku Sakurai, a Western restaurant in Ueno-Hirokoji. In 2015 he began working at Western Restaurant Ginza Grill Cardinal. He currently works there as head chef, trying every day to ensure that his food makes many people smile. 

田中 俊行Toshiyuki Tanaka

Yamato Ryori Tsukiji Ihachi Nigou

倭料理 築地伊八 弐號

  • Tsukiji, Tokyo
  • Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Sushi / Steak

岩本 隆嗣Takashi Iwamoto

Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.

He was born in 1972 in Hyogo. From an early age, he was exposed to the world of food at his uncle's sushi restaurant, and this environment nurtured his passion for cooking. He developed his skills at Kyoto's famous restaurant Kitcho and in Kobe, acquiring a delicate sense of taste as well. As he gained experience, he also learned to value the emotions and stories behind the food. Later, he decided to join the current restaurant because he shared the passion and enthusiasm of the owner. Currently, he is demonstrating his skills fully at Tsukiji Ihachi Nigou.

岩本 隆嗣Takashi Iwamoto

Sushi Hasegawa Shinsaibashi Main Branch

寿司 はせ川 心斎橋 本店

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

加藤 妙Takumi Kato

Procuring rare and valuable ingredients from all over Japan daily.

Mr. Kato was born in 1975 in Shiga. He had a passion for food and decided to pursue a career in cooking. After training for 3 years at a sushi restaurant in Kyoto, he honed his skills at various sushi and traditional Japanese restaurants in Shiga, including seafood restaurants, ryokans, and hotels. Currently, He is the manager at Sushi Hasegawa in Shinsaibashi. He prioritizes using natural ingredients that are good for the body and always strives to make dishes that are not only flavorful but also easy for customers to enjoy, considering their size and taste preferences.

加藤 妙Takumi Kato

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