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1381 - 1400 of 1713 chefs

Sumiyaki Ishokutei Nagomiya

炭焼居食亭 和や

  • Kokura, Fukuoka
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / General / Nabe (hot pot)

橋本 淳HASHIMOTO JUN

Sumiyaki resulting from the long pursuit of the most delicious cooking method.

Born March 23, 1972, in Fukuoka. Throughout ten years, the owner accumulated his experience from many izakayas. After researching ways to create delicious food, the owner came up with sumiyaki that preserves the original taste of the ingredients. With the realization of his dreams, he is now opening Sumiyaki Ishokutei Nagomiya

橋本 淳HASHIMOTO JUN

Awabi Japanese Restaurant Nishikiryu

あわび日本料理 錦りゅう

  • Nagoya Station, Aichi
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)

杉戸 滋典SUGITO SHIGENORI

The Chef's Recommendations

Admiring his grandfather and father, he did not hesitate to embark on the path of a chef

Shigenori Sugito was born on June 21st, 1969, in Nagoya, Aichi. He graduated from Nagoya Bunri University's junior college. His family has run restaurants for generations, and it seemed natural to help his parents ever since he was a child. He did not waver in his choice to succeed the family business, and to become a chef. Since then, he has not looked back, dedicating himself to following the path of a chef.

杉戸 滋典SUGITO SHIGENORI

Korean Imperial-style Restaurant Youngdong

韓国宮廷料理 ヨンドン

  • Fujisawa, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Korean / Horumon (offal meat) / Yakiniku (grilled meat)

遠藤 恵介ENDO KEISUKE

An eye for freshness, a reputation for culinary excellence.

He was born in Kanagawa Prefecture in 1987. While going to high school, he began work at Korean Imperial-style Restaurant Youngdong. Hard working and studious, he became head chef in his twenties. From eleven years of experience with meat he has earned a peerless reputation for his eye for freshness and devotion to culinary excellence.

遠藤 恵介ENDO KEISUKE

Roppakuya KADO

Roppakuya KADO

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / General / Wine

山口 将吾YAMAGUCHI SHOGO

The Chef's Recommendations

After seeing the smiles of people leaving restaurants, he set out to become a chef.

Now, as he is in a position to provide customers with food, he feels it's all worth it when he hears customers exclaiming that the food is delicious.

山口 将吾YAMAGUCHI SHOGO

CANOVIANO ANNEX

CANOVIANO ANNEX(カノビアーノアネックス)

  • Esaka, Osaka
  • Italian,Italian/French / Italian / Wine / Black Tea

石原 太郎ISHIHARA TARO

His dream to become a chef came true. Now he makes passionate Italian cuisine in a brand new style

He was born in 1979 in Okayama prefecture. He often went out to eat with his parents as a child, and soon he secretly longed to become a chef in the future. That dream come true, when after graduating from the Hattori School of Nutrition at the age of 18, he honed his cooking skills in Tokyo at Italian restaurants and French restaurants in hotels. After that he encountered "Canoviano", and Chef Uetake at our main store in Daikanyama took him under his wing. Still greatly influenced by Chef Uetake, our chef makes every effort to produce many dishes that show the true worth of Italian cooking.

石原 太郎ISHIHARA TARO

Restaurant & Bar Magnolia

Restaurant&Bar Magnolia

  • Hiranuma, Kanagawa
  • Italian,Italian/French / Italian / French / Wine

桑本 倫之KUWAMOTO TOMOYUKI

Refusing to be tied down by one type of cuisine, we think you'll find the drink pairings at Magnolia superb

Our chef's main training was in Italian cuisine, but he has borrowed a little bit of everything to put together dishes for Magnolia, where we serve meals inspired by cookery from all over the West. His customers' smiles and compliments fuel his passion for the art.

桑本 倫之KUWAMOTO TOMOYUKI

Sky View candle

スカイビュー キャンドル

  • Matsue Station, Shimane
  • General,Western / General / Cake / Steak

柴山 明久SHIBAYAMA AKIHISA

To be a chef who pursue the taste of local ingredients

He was born in Matsue City, Shimane Prefecture, on August 12, 1958. He has been interested in food since his childhood. After graduating from a high school, he entered a vocational school for becoming a licensed cook. With experience in different styles of business and an inherent flair, he always works on cooking humbly.

柴山 明久SHIBAYAMA AKIHISA

Todaimon Takkanmari Ichigaya branch

東大門タッカンマリ 市ヶ谷店

  • Ichigaya, Tokyo
  • Korean,Other Asian / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

イ ソンホI SONHO

The Chef's Recommendations

Wanting to bring the charm of Korean culture into Japan

He was born in 1982 in South Korea. He requested for an apprenticeship in the food and beverage industry in his home country, and came to Japan in 2009, "because I wanted Japan to learn about Korean culture through food," he says. He gathered experience as a waiter in yakiniku (grilled meat) restaurants and Korean restaurants, and took on the role of restaurant manager when this restaurant opened. He aims to create a restaurant atmosphere and service experience where guests can spend their comfortably.

イ ソンホI SONHO

Haru Dining

HARU DINING

  • Kayabacho, Tokyo
  • Italian,Italian/French / Teppanyaki (iron griddle grilling) / French / Italian

坊坂 康治BOSAKA YASUHARU

The pleasure I felt when someone appreciated my cooking became the reason.

I have loved cooking from the start, said the chef. He started focusing on cooking and trained at the restaurant in the Palace Hotel. After that he retained his training in various genres at various places. At present, his culinary skill combines French and Italian cuisine.

坊坂 康治BOSAKA YASUHARU

Cuoco di Mare

cuoco di mare

  • Sakae, Aichi
  • Italian,Italian/French / General / Italian / Wine

髙木 雅規TAKAGI MASANORI

A chef who selects his ingredients with care and places a high value on harmony between food and wine

Born in 1974 in Nagoya, Aichi Prefecture, Mr. Takagi was surrounded by a lot of elders whom he respected who worked in the foodservice industry. That and the fact that he liked cooking made him decide to become a chef. After training at a number of Italian restaurants in Kanagawa Prefecture, he opened his own shop, Cuoco di Mare", at age 32. He serves authentic Italian food, paying careful attention to all ingredients and using seasonal ingredients that are procured daily. He also listens to his customers' preferences and recommends the wine that best matches the dishes the customers are having. This is one way he is always trying to create a more fulfilling dining experience for his customers."

髙木 雅規TAKAGI MASANORI

Shunsai Izakaya Furuichi Tsubogin

旬彩居酒屋 古市 つぼ銀

  • Ise, Mie
  • Izakaya (Japanese tavern),Taverns / Duck / Sashimi (raw fish)/Seafood / Suppon (soft-shelled turtle)

伊藤 剛ITO TSUYOSHI

His dream is to open an izakaya of his own one day

He was born in Mie Prefecture on September 1st, 1984. He started working at restaurants in his teens, and gained experience as the manager of bars in Tokyo and Tohoku. In 2012, he returned to his hometown, Ise City, to become the chef of Shunsai Izakaya Furuichi Tsubogin. Making use of his experiences working in restaurants where sake played a central role, he is particular about serving high quality food which goes well with his carefully chosen sake. He devotes himself to his work every day so as to satisfy his customers.

伊藤 剛ITO TSUYOSHI

Kenko Bishoku Hakata Mizutaki to Sumibi Yakitori Bijindori

健康美食 博多水炊きと炭火焼き鳥 美神鶏

  • Ebisu, Tokyo
  • Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)

小柳 賢一郎KOYANAGI KENICHIRO

Enjoy dishes waterboiled to perfection, served by a head chef from Kyushu

He was born in 1968 in Nagasaki Prefecture. He was deeply moved by the exceptional food served to him at the Japanese-style restaurant of an acquaintance, which set him on the path to becoming a chef. He polished his skills at a number of restaurants all over Nagasaki and Tokyo, before working at Fried Giblet & Giblet Stew Specialists - Koganeya in 2006. After 10 years of experience, he opened a new store in the franchise, Kenko Bishoku Hakata Mizudaki to Sumibiyakitori Bijindori and is now the head chef.

小柳 賢一郎KOYANAGI KENICHIRO

Japanese Restaurant Miyabitei Sheraton Grand Hotel Hiroshima

日本食「雅庭」 シェラトングランドホテル広島

  • Higashi-Ku/Shinkansen entrance, Hiroshima
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General / Sushi

石田 洋輝ISHIDA HIROKI

Made with all my heart, the taste of traditional Japanese cuisine

I was born in Muroran City, Hokkaido. After working at the Westin Hotel Tokyo, I refined my skills at well-established traditional Japanese restaurants in Tokyo's Ginza district and the Tokyo metropolitan area. In 2011, when the Sheraton Hotel Hiroshima opened, I was brought in as head chef at its Japanese restaurant, Miyabitei. I try to always provide the best service and present dishes that exceed the expectations of not only the Japanese customers but the customers from abroad who have come from a different culture. I feel that it is my personal mission to hand down the traditions of Japanese cuisine to the young people of today.

石田 洋輝ISHIDA HIROKI

Lounge & Bar Grand Bleu

ラウンジ&バー グラン・ブルー

  • Ito/Shimoda, Shizuoka
  • Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Cake

鎌田 雅之KAMADA MASAYUKI

Inspired by the TV show "Food Heaven" to become a chef

Born in 1960. After studying under Masaru Kamikakimoto at "Alain Chapel", he worked as chef and then assistant head chef for the Huisten Bosch Hotels. In 2008 he was hired as the head chef for the "Hotel La Suite Kobe - Harborland" and was promoted to his current post as assistant general manager in 2009.

鎌田 雅之KAMADA MASAYUKI

Hishinuma - Japanese cuisine

日本料理 菱沼

  • Roppongi, Tokyo
  • Kaiseki (course menu),Japanese / Suppon (soft-shelled turtle) / Wine / Fugu (blowfish)

菱沼 孝之HISHINUMA TAKAYUKI

30 years after opening his restaurant, he opens up the world of Japanese cuisine with his own unique sensibility

Born in Kawagoe, Saitama in 1956, he was charmed by the way Japanese cuisine reflects the seasons, which inspired him to pursue becoming a chef. After graduating from the Kagawa College of Culinary and Confectionary Arts, he trained at a number of Japanese restaurants in Tokyo, such as Tsurunoya in Ginza, and then went on to open Nihon ryori Hishinuma in Mita, Minato in 1985. Then in 2005, he moved to Roppongi, Minato. Over the course of 20 years, he has proposed new ways to pair wine as well as rice to suitable dishes, and continues to do so now. He has obtained stars for 8 consecutive years ever since the Michelin Guide to Tokyo was launched. Also, he is passionate about having a good diet, and is active in publishing books and delivering talks as well.

菱沼 孝之HISHINUMA TAKAYUKI

La Coccola

La coccola (外苑前 イタリアン ラコッコラ)

  • Harajuku/Meiji-Jingumae, Tokyo
  • Italian,Italian/French / Italian / Pizza / General

園田 洋平SONODAYOHEI

Distinctive, constantly innovative Italian cuisine.

After graduating from culinary school, he first spent time at Piatt in Funabashi, then at Granata, and at ASO, followed by further training at a Japanese restaurant and a dining bar. Widening the breadth of cuisine, in 2010 he opened La coccola to establish his own cuisine.

園田 洋平SONODAYOHEI

Fujiya Kyoshoku

ふじや京色

  • Shijokawaramachi/Teramachi, Kyoto
  • Japanese,Japanese / Kyoto Cuisine / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

藤原 崇史FUJIWARA TAKASHI

The parttime job that he had at an izakaya when he was a high school student inspired him to become a chef.

The reason why he decided to get a part-time job in an izakaya (Japanese pub restaurant) was that he wanted to eat the free food. It may not have been the most romantic reason, but this is what led to his career in the restaurant business. Through his part-time job he learned how much fun cooking was, and decided to attend catering college. At college he met fellow students who would play an important part in shaping his future career. After graduating, he spent time working in three different Japanese restaurants. After working for ten years, he and his friends from college opened "Jounetsu Shokusai Kyoshoku". Later, in 2014, they opened "Fujiya Kyoshoku".

藤原 崇史FUJIWARA TAKASHI

Fujimura

藤むら

  • Fukushima Station, Fukushima
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Kamameshi (rice cooked in an iron pot) / Local Sake

矢吹 光央YABUKI MITSUO

Our chef wanted to understand the complex flavors of sake

Born in 1978 in Fukushima Prefecture. He works as chef at the restaurant Kamameshi Fujimura, run by his father. Three years ago he and his wife acquired formal certification as sake tasting experts, and they've been visiting sake breweries ever since, selecting the most delicious offerings for tasting at their restaurant.

矢吹 光央YABUKI MITSUO

Ristorante RinascereDojima

Ristorante RinascereDojima(リナッシェレドウジマ)

  • Kita-Shinchi, Osaka
  • Italian,Italian/French / Italian / Pasta / Wine

片山 裕貴KATAYAMA YUKI

Reputation built on our unique Italian taste with the spirit of France

Born in Osaka, 1984. Main chef of [Ristorante RinascereDojima]. Admiring his father who was a French chef, he followed him into the culinary world. He worked at the Rihga Royal Hotel Osaka and honed his skills in their dining cafe and French restaurant, as well as in event planning. Currently he is creating unique dishes with knowledge imparted from his Italian cuisine predecessor, and adding a touch of his specialty French method and inspiration, which has earned him a high reputation.

片山 裕貴KATAYAMA YUKI

Trattoria 522

TRATTORIA 522

  • Yoyogi-Uehara, Tokyo
  • Italian,Italian/French / Italian / Wine

清水 真樹SHIMIZU MASAKI

Wanting to become an artisan from a young age, he has taken his place in the world of cuisine

He pursued the world of cuisine because he loved eating as a child and had dreamed of being an artisan ever since he was young. He also gained a strong interest in cooking through his mother who was a very good cook. He opened his own restaurant in 2000 after training at Chinzanso and the restaurant Rezzo in Kyodo. He continues to provide fastidiously prepared cuisine with choice ingredients; yet, you can still visit Trattoria 522 as an everyday restaurant.

清水 真樹SHIMIZU MASAKI

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