Aichi Chef search result : Page 5

Moriyama no Meiten Wagyu Yakiniku Taiseien 守山の名店　和牛焼肉　大星園 Moriyama-ku, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat) / Korean

星野　吉秋HOSHINO YOSHIAKI

After his father's retirement, he succeeded the family business spanning 3 generations and 50 years

He was born in Aichi Prefecture in 1968. He first thought of running a Korean barbecue shop when he was 40. When his father, the previous head, retired, he felt that someone had to continue the store that his grandfather had started, so he quit his construction job and entered the world of Korean barbecue.

星野　吉秋HOSHINO YOSHIAKI

Chinese Taiwan Restaurant Misen 中国台湾料理　味仙 Chikusa/Imaike/Ikeshita, Aichi Chinese,Chinese / General / Taiwanese

森岡　裕貴MORIOKA YUKI

With steam and speed, this chef offers up Chinese Taiwan cuisine.

I was born in June, 1983 in the city of Hakodate in Hokkaido Prefecture. I was influenced by my father, who ran an Izakaya, and so after I graduated from high school, I decided to learn the ropes of the service industry at a local Japanese-style restaurant. I entered the world of Chinese Taiwan cuisine in 2009 when I started working at Chinese Taiwan Restaurant Misen, thanks to a family connection. I learned by watching Sho, a veteran who showed me how to utilize steam and speed, a style of cooking which is very different from Japanese-style cuisine. It was a period of diligent training for me and I spent my days polishing my skills in the kitchen.

森岡　裕貴MORIOKA YUKI

CALA CARMEN CALA　CARMEN Nagoya Station, Aichi Spanish/Mediterranean,Global/International / General / Spanish / Wine

カルメンKARUMEN

Just how it is in Spain. Savor true Spanish cooking.

Born in Barcelona, Spain. Her family runs a restauraunt for over 100 years since her grandfather's generation. Since much of Spanish cooking in Japan is adapted to the Japanese palate, she opened a restaurant to offer the true flavors of Spain. She offers the authentic taste she's been familiar with from an early age. Every year, when she returns to her country, she learns a dish that is trending in Spain. New flavors appear in the menu right away.

カルメンKARUMEN

Ajisai Sankyu 味彩　山久 Shin-Sakae/Higashisakura/Izumi, Aichi Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Gyutan (beef tongue)

久世　竜吾KUZE RYUGO

The Chef's Recommendations

He watching his father, who was a chef, at work, and naturally got into cooking.

Born in 1974 in Mie Prefecture. His father was a chef, and being surrounded by cooking gave him a familiarity with it. At the age of 18, starting with a restaurant called kani honke, he did a variety of training, in Japanese grilling, yakitori, and a Japanese restaurant within a hotel. In July, 2011, he opened Ajisai Sankyu. Since opening, he has produced food that is healthy and doesn't use synthetic flavorings.

久世　竜吾KUZE RYUGO

Spaghetti House Chef Meiekinishi スパゲッティハウス　シェフ　名駅西店 Nagoya Station, Aichi Pasta/Pizza,Italian/French / General

木戸　由紀夫KIDO YUKIO

A professional whose signature dish is "Ankake (thick sauce) Spaghetti".

After working for the Toyohashi restaurant "Ciao" for five years he opened his own place. He left the establishment he ran for 27 years to his son, and opened "Spaghetti House Chef Meiekinishi" nine years ago. He is a chef of the ankake (a thick, starchy kudzu sauce) spaghetti school of cuisine.

木戸　由紀夫KIDO YUKIO

Sumiyaki Koya 炭焼小屋 Fushimi, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

山本　香代子YAMAMOTO KAYOKO

The Chef's Recommendations

Made to be a meal to remember

My parents ran a teppanyaki and okonomiyaki store from their home, so it was there I learned how to think about the food and beverage industry and how to run a business. This is a favorite place for lovers of internal organ meats. The chef prepares everything in advance, so by learning through imitation, in my own way through self-study and through trial and error, I became a master at making delicious food. With my pet name of Okaasan (mother) and good manners, there are many fans of my character which is overflowing with kindness.

山本　香代子YAMAMOTO KAYOKO

Obanzai Sengyo Hachiya おばんざい鮮魚鉢屋 Meito-ku/Fujigaoka, Aichi Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Local Japanese Cuisine / Kyoto Cuisine

富永　将TOMINAGA MASARU

I'm so happy when people enjoy and say my home cooked food is delicious.

Born on February the 13th, 1985 in Aichi Prefecture. He trained and gained experience by working in Japanese bars, sushi restaurants, and other restaurants as well. In 2008, he began working at the fresh fish restaurant, "Obanzai Sengyo Hachiya", since their opening. He still works there now.

富永　将TOMINAGA MASARU

Char-Grill Yakitori Mamecho Tsurumai branch 炭火やきとり　豆鳥　鶴舞店 Yabacho/Osu/Kamimaezu/Tsurumai, Aichi Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Chicken / Nagoya Cochin (chicken)

林　英樹HAYASHI HIDEKI

Attracted to restaurant management since he was a child

Born July 24th, 1970, in Aichi Prefecture. He has loved to cook since he was a child, and every time he went out to eat at a restaurant he was fascinated by the ambiance, and wound up wanting to own his own establishment when he grew up. After graduating from high school he attended the Osaka Abeno Tsuji School of Culinary Arts, where he trained to become a traditional chef. He then built up experience at a variety of restaurants before opening Mamecho.

林　英樹HAYASHI HIDEKI

Private Room Dining - HAKOYA - Sakae branch 個室ダイニング箱屋栄店 Sakae, Aichi Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

五十嵐　亨IGARASHI SUSUMU

A chef who not only ensures a great taste, but also creates a gorgeously looking plate

Born September 21, 1973 in Ichinomiya, Aichi. After graduating from university, he worked at a hotel. Using his experience while he was a student working part-time in the food industry, he switched careers to work in the world of cuisine. He is involved in a variety of genres of Japanese cuisine, such as Japanese gastronomy, creative cookery, and izakaya bar foods. In 2011, he worked at Hanaya Horizo. He's oarticularly proud of his detail oriented prep work and gorgeous presentation.

五十嵐　亨IGARASHI SUSUMU

la liliana ラ・リリアーナ Mizuho-ku/Showa-ku, Aichi Italian,Italian/French / Italian / Pasta / Wine

國田　健KUNITA TAKESHI

A missionary for legitimate Italian cuisine He fell for fresh pasta and chose the path of Italian food

After working in a French restaurant, he was taken to an Italian restaurant by an associate and ate fresh pasta for the first time. He got an incredible shock and, his heart brimming with a desire to learn more, he started learning about Italian cuisine. Crossing over to Italy by himself, his self-confidence, built over a 10 year career, was shattered by the deliciousness of the food made for him by a local old lady, so he started a study of the fundamental importance of making food well. Without purposely pushing to make things different, he tries new techniques and brings in new sensations daily, even as he sticks to the methods of orthodox Italian, all to continue delivering the joy of Italian food.

國田　健KUNITA TAKESHI

Momofuku 百福 Shin-Sakae/Higashisakura/Izumi, Aichi Kaiseki (course menu),Japanese / Fugu (blowfish) / Sashimi (raw fish)/Seafood / General

百瀬　敢司MOMOSE ATSUSHI

This chef has devoted himself to the art of preparing fugu (pufferfish) for 28 years, and continues his exploration of the most delicious fugu dishes

Born on April 8, 1967, in Gifu Prefecture. After graduating from high school, he studied in a culinary school, before joining a fugu (blowfish) restaurant in Osaka, where he would work for 20 years. In 2007, he opened his Momofuku restaurant in Nagoya, Aichi Prefecture. He is committed to making his restaurant a place his customers invite their loved ones to, and long to visit again.

百瀬　敢司MOMOSE ATSUSHI

Blowfish Restaurant Tokufuku フグ料理　徳福 Nishiki-sanchome, Aichi Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)

佐藤　誠SATO MAKOTO

We have been serving blowfish dishes for 14 years now! Blowfish dishes brought to you by a specialist.

He was born in Fukuoka prefecture in 1978. After working in a blowfish cuisine restaurant part time, he decided to become a chef. He diligently studied cooking while gaining experience working at a blowfish/seafood restaurant in Fukuoka, Otora. Already thinking about breaking out on his own, he had a chance encounter that lead to him moving to Nagoya and opening up his shop, Blowfish Restaurant Tokufuku, after a year of preparation. And the rest is history.

佐藤　誠SATO MAKOTO