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921 - 940 of 1712 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

GARDEN HOUSE HIROSHIMA

GARDEN HOUSE HIROSHIMA

  • Kamiyacho/Motomachi, Hiroshima
  • Italian,Italian/French / Pizza / Beer / Steak

橋本 真吾Shingo Hashimoto

A chef who is particular about ingredients and brings out the best of them through simple cooking.

Mr. Hashimoto was born in 1983 in Hiroshima. His love of eating led him to a culinary career, and he became a chef at 24. After studying at Italian and French restaurants in Tokyo, he opened GARDEN HOUSE HIROSHIMA in August 2024. He is especially good at cooking with vegetables and is particular about using high-quality ingredients. Desiring to serve dishes that make the most of the ingredients' flavor, such as fresh local vegetables and seafood, he is a chef who creates simple but meticulously prepared dishes.

橋本 真吾Shingo Hashimoto

Gion Shirakawa Ramen

祇園白川ラーメン

  • Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
  • Miso Ramen (miso sauce ramen),Ramen (noodles) / Donburi (rice bowl) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen)

石浦 達也Tatsuya Ishiura

The goal is to make the ramen restaurant loved by many people in the region and beyond.

Mr. Ishiura was born in 1975 in Kyoto. As part of the town's revitalization project, he decided to open a ramen restaurant and moved from another industry. After training at a famous Hokkaido ramen restaurant, where he had a connection at a shopping district event, he opened Gion Shirakawa Ramen with his brother in 2018. He is now the owner of the restaurant. With a theme of "Miso Ramen from Kyoto that makes you want to eat it again," he aims to make his ramen restaurant familiar to many people in the community and beyond.

石浦 達也Tatsuya Ishiura

TWO ROOMS GRILL | BAR

TWO ROOMS GRILL | BAR

  • Omotesando/Aoyama, Tokyo
  • Innovative/Fusion,Sosaku (creative) / Western Sosaku (creative cuisine) / Steak / Seafood

マシュー クラブMatthew Crabbe

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.

マシュー クラブMatthew Crabbe

Sushi Kazumasa

鮨一正

  • Shibuya East Exit/Miyamasuzaka, Tokyo
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

渡邉 敏章Toshiaki Watanabe

Mr. Watanabe steps forward with his skills and ambition.

He was born in 1991 in Saitama. As a student, he discovered the appeal of Japanese food through a part-time job at a sushi restaurant and was drawn to its depth. After graduating from high school, he began training in Japanese cuisine. He spent ten years honing his skills as a sushi chef at several sushi restaurants. Then, he joined his current company because he sympathized with the representative's personality and management philosophy. In 2022, he was in charge of Sushi Kazumasa at the same time as it opened.

渡邉 敏章Toshiaki Watanabe

Asahikawa Jingisukan Daikokuya Kichijoji Branch

旭川成吉思汗 大黒屋 吉祥寺店

  • Kichijoji, Tokyo
  • Steak,Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Beer

柴田 宏和Hirokazu Shibata

Following his parents' footsteps, Mr. Shibata entered the rewarding world of the food and beverage industry.

He was born in 2001 in Hokkaido. Developed an interest in the culinary world after seeing his parents working in a restaurant. Since then, he nurtured a deep admiration for the world of cooking and decided to follow the same path. Graduated from Hakodate Culinary School and began as part-time staff when the Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch opened. He became interested in the charm of Jingisukan, customer service, and how to approach meat, leading him to join the company as a full-time employee.

柴田 宏和Hirokazu Shibata

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

Ishigaki Beef Charcoal-Grilled Yakiniku - Yamamoto

石垣牛炭火焼肉 やまもと

  • Miyako Island/Ishigaki Island, Okinawa
  • Yakiniku (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

Ginza Cobau Namiki-dori branch

銀座コバウ並木通り店

  • Ginza, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

小山 展男Nobuo Oyama

Mr. Oyama warmly welcomes guests and offers sincere hospitality.

Mr. Oyama was born in 1982 in Osaka. When he visited a bar, he felt the pleasure of serving customers, and he entered the restaurant industry at 24. Starting in hotels and lounge bars, he worked and got experience in various genres, including an Italian restaurant, oyster bar, izakaya (Japanese-style pub), ramen shop, and game meat cuisine restaurant. After joining Ginza Cobau, he provides guest-oriented service with the pride and satisfaction of an upscale restaurant. 

小山 展男Nobuo Oyama

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

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

Okinawa Kaiseki Akasaka Tantei

沖縄懐石 赤坂潭亭

  • Akasaka, Tokyo
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Okinawa Cuisine

飯倉 健二 Kenji Iikura

Aiming to be a bridge to connect the world through cuisine.

Mr. Iikura was born in 1973 in Tokyo. Becoming a chef has been his dream since he was a student. After studying for about 10 years at a Japanese restaurant, Sakuichi, in Osaka, he returned to Tokyo. Worked at kappo and Japanese restaurants in Tokyo before entering Akasaka Tantei in 2010. Upon joining the restaurant, he became sous chef and was promoted to head chef in 2020. He aims to contribute to the development of Okinawan cuisine and culture, saying, "I want to make the most of Okinawan flavors based on Japanese cuisine."

飯倉 健二 Kenji Iikura

Gendai Saryo Ginza Fugetsudo

現代茶寮 銀座風月堂

  • Ginza, Tokyo
  • French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

槙 紫音Sion Maki

A French chef who cooks earnestly, preserving the old while continuing to evolve.

Mr. Maki was born in 1997 in Saga. He chose to become a chef because he loved creating and wanted consumers to see the process of creating dishes up close. While studying at a culinary school, he traveled to France to study French cuisine at local restaurants. After returning to Japan, he honed his skills at restaurants such as le sputnik in Roppongi and L'Ojier in Ginza. In September 2023, he took on the role of the only chef at Ginza Fugetsudo. While preserving the traditional flavors of French cuisine, he constantly seeks innovation.

槙 紫音Sion Maki

Shabu-shabu & Sushi Hassan

しゃぶしゃぶ・すし八山

  • Roppongi, Tokyo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sushi / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

小林 裕貴Yuuki Kobayashi

Grew up watching his father's back, Mr. Kobayashi also decided to pursue a career in food. 

He was born in 1979 in Niigata. He became familiar with cooking from an early age because of his father's influence. After moving to Tokyo with his father, who worked there, he began pursuing his culinary career earnestly. In Tokyo, he trained at several Kaiseki restaurants for several years and honed his skills. While respecting traditional techniques, he always incorporates new ideas to provide dishes that surprise and impress his guests. As head chef at Hassan since 2021, he creates dishes that bring out the best in the ingredients.

小林 裕貴Yuuki Kobayashi

RRR Kobe Beef & Wine Otemachi

RRR Kobebeef&Wine otemachi

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

大和田 龍之介Ryunosuke Owada

Mr. Owada is creating new landscapes in Roppongi's French cuisine with charming dishes that blend the classic and modern.

Mr. Owada was born in 1988 in Chiba Prefecture. Growing up watching his father, who was a French chef, he aimed to walk the same path. After graduating high school, he went to France, where he became accustomed to the food and culture of that country. He then studied under the chef Mr. Koji Watanabe at the famous Tokyo restaurant L'ecrin Ginza. After working in several restaurants, such as Quintessence in Kitashinagawa, Marche de Jyuban in Azabu-Juban, Le Bistro, and 336ebisu in Ebisu, he currently works at RRR Kobe Beef & Wine Otemachi.

大和田 龍之介Ryunosuke Owada

Sushi Hanayoshi

鮨 花吉

  • Niseko/Kutchan/Rusutsu, Hokkaido
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

吉岡 亮平Ryohei Yoshioka

A skillful chef who offers exquisite seafood from Hokkaido.

Born in 1972 in Niseko-cho, Hokkaido. As his family ran a soba (buckwheat noodles) restaurant, naturally he entered the cooking field. After training at a sushi restaurant in Asakusa, Tokyo for 13 years, he learned how to select fish at a wholesale company in Chiba prefecture. In 2006, he went independent and opened [Sushi Hanayoshi] in his hometown Niseko-cho. He is still making efforts to offer exquisite seafood from Hokkaido to the guests and many from overseas as well.

吉岡 亮平Ryohei Yoshioka

Yakitori Miyagawa Toyosu branch

やきとり宮川 豊洲店

  • Toyosu, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

杉浦 健司Kenji Sugiura

The young chef keeps the tradition of the old-established historical restaurant.

He was born in 1989 in Tokyo. Having relatives working in the restaurant field, he was interested in this field since he was very young. After graduating from a culinary school, he worked for French and Italian restaurants in Tokyo. Currently he manages the kitchen of [Yakitori Miyagawa Toyosu branch] with the largest number of seats among their branches. His careful preparation, which decides the quality of the skewers, gains high trust from other employees. He makes thorough efforts everyday for better management to offer the most impressive food experience the guests ever had and to be [the No.1 restaurant in the area].

杉浦 健司Kenji Sugiura

HANARÉ

HANARE

  • Miyako Island/Ishigaki Island, Okinawa
  • Innovative/Fusion,Sosaku (creative) / General / French / General

反町 世俊Seigon Sorimachi

Mr. Sorimachi expresses inner art on plates through food.

He was born in 1981 in Shanghai. Started with Japanese cuisine, he trained extensively in Western, Italian, and French cuisine, and then spent six years abroad. After returning to Japan, he developed his own unique cuisine by fusing Yaeyama ingredients with techniques and seasonings from Japanese, Chinese, and Southeast Asian cuisines. As a result, he caught the attention of the hotel's executive chef, Mr. Hirata. He then became the chef of HANARÉ from its opening on June 1, 2022, to express Ryukyuan culture innovatively.

反町 世俊Seigon Sorimachi

LIEN

LIEN

  • Osaka Station/Umeda Station, Osaka
  • French,Italian/French / French / Seafood / Wine

堀 裕大Yudai Hori

The owner-sommelier carefully selects wines and dishes in blissful harmony. 

Mr. Hori was born in 1983 in Wakayama. In high school, he became interested in the food and beverage industry because he liked to eat delicious food. Starting training at a dining bar in Umeda, Osaka, he learned many things, including serving as a waiter. He especially explored wine and obtained a sommelier certificate in 2009. In 2014, he opened his own restaurant and gained popularity. In 2024, the restaurant moved to its current location. With its unchanged flavor, it has been well received by customers who enjoy relaxing in a more elegant space than ever before.

堀 裕大Yudai Hori

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

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