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1 - 20 of 192 chefs

WAGYU sommelier

WAGYU sommelier 〜和牛ソムリエ〜

  • Nishiki-sanchome, Aichi
  • French,Italian/French / General / French / Steak

倉知 広行Hiroyuki Kurachi

Mr. Kurachi became a chef to create dishes that would impress people.

He was born in 1981 in Aichi. When he was young, his parents often brought him to a steak restaurant as a reward. Having been deeply moved by the flavors and atmosphere, he wanted to make food that would move people's emotions and thus aimed to become a chef. Became independent after training at a Japanese restaurant, a sushi restaurant, and a yakiniku restaurant. He established an Italian restaurant, a French restaurant, and a members-only dining bar. Currently, he is working at WAGYU sommelier. This chef is incredibly passionate about Wagyu beef.

倉知 広行Hiroyuki Kurachi

Sumiyaki Hitsumabushi Unagi Munagi

炭焼ひつまぶし鰻 むなぎ(武奈伎)

  • Sakae, Aichi
  • Unagi (eel),Japanese / General / Unagi (eel) / Local Japanese Cuisine

森岡 寿夫Toshio Morioka

Mr. Morioka is a chef who carefully grills eels with passion and artisan skill.

He was born in 1968 in Aichi. A chef from a famous restaurant at the time often visited his parents' restaurant, and he became interested in cooking because of his admiration for the chef. Started his career as a chef in earnest at Atsuta Houraiken. After that, he studied at APA Hotel Nagoya Nishiki and was appointed head of the food and beverage department at Estate Takara Co., Ltd. He moved to  Sumiyaki Hitsumabushi Unagi Munagi with its opening in 2021. He is on the front line of grilling eel every day to master the technique further.

森岡 寿夫Toshio Morioka

A la ferme de Shinjiro

A la ferme de Shinjiro

  • Omicho Market, Ishikawa
  • French,Italian/French / French / Wine

澤部 沢也Takuya Sawabe

 

Trained in hotels and restaurants in Japan and three-star restaurants in France, Mr. Sawabe worked as a chef in various hotels and restaurants. In Japan's Hokuriku region, he has served at Kanazawa PREEMINENCE and Yoichi Sanso Auberge de Mikuni. Sympathizing with the concept of "A la ferme de Shinjiro," under the guidance of Mr. Shinjiro Imura, he creates French cuisine at traditional wooden townhouses in Kanazawa.

澤部 沢也Takuya Sawabe

HILLS CLUB

HILLS CLUB

  • Marunouchi, Aichi
  • Creative,Sosaku (creative) / General / Yakiniku (grilled meat) / Steak

武田 茂雄Shigeo Takeda

Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."

Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.

武田 茂雄Shigeo Takeda

American BBQ Barakan

アメリカンバーベキュー薔薇館

  • Gifu City, Gifu
  • Beer Garden/BBQ,Other / American / Steak / Beer

森島 周太朗Shutaro Morishima

Mr. Morishima wants to incorporate fulfilling days into his guests' daily lives.

He was born in Gifu. Since childhood, he has been good at brightening and cheering up those around him. American BBQ Barakan is a garden restaurant that can be used as a regular restaurant and for weddings. He came up with the idea of using it as a barbecue restaurant to make it easier for people to enjoy. Now he is improving his own barbecue skills and is appreciated by many people.

森島 周太朗Shutaro Morishima

Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch

ひつまぶし名古屋備長 大名古屋ビルヂング店

  • Nagoya Station, Aichi
  • Japanese,Japanese / General / Unagi (eel)

青木 陽一Yoichi Aoki

The Chef's Recommendations

Aim to become the specialist in eel cuisine by impressing with appeal of eel

He was born on January 1, 1981 in Aichi Prefecture. Worked part-time in the main restaurant at age 16. He began to take an interest in the profound taste of Japanese eel as he was working and thus decided to specialize in it. With his love for cooking since young, he was recommended by his father to enroll in a cooking school.After graduation, he became an employee of Bincho. After gaining experience working in the main restaurant for 3 years, the Lachic blanch for 10 years, and the Esca blanch for 2 years, he was transferred to the current Dai Nagoya Building Restaurant. As a specialist in eel cuisine, he continues to polish his skills on a daily basis.

青木 陽一Yoichi Aoki

Maruya Honten Chubu Centrair International Airport Branch

まるや本店 中部国際空港店

  • Tokoname/Chita, Aichi
  • Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / Sashimi (raw fish)/Seafood

坂本 恵利Eri Sakamoto

Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.

From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.

坂本 恵利Eri Sakamoto

Amiyakitei Sakae Branch

あみやき亭 栄店

  • Sakae, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

都竹 明Akira Tsutake

To have customers keep coming back to the restaurant.

Mr. Tsutake was born in 1971 in Aichi. After graduating high school, he worked in the manufacturing industry for two years. At age 20, he changed his career to the restaurant industry because he wanted to work interacting with people. He experienced the joys and difficulties of serving customers in the restaurant business. In 2010, he decided to join Amiyakitei after being impressed by its delicious food and customer service. In his fifth year with the company, he experienced the launch of a new restaurant. He was then appointed to a newly opened Sakae branch in 2020. Aiming to be a restaurant where even first-time customers can enjoy delicious food and service and say, "I'll definitely visit again."

都竹 明Akira Tsutake

RHUBARBE

RHUBARBE

  • Nagoya Station, Aichi
  • French,Italian/French

山口 晃奈Akina Yamaguchi

The Chef's Recommendations

Wishing to make all people smile by delicious food

Joined into the world of cuisine, taking advantage of working in the Italian restaurant [the KAWABUN NAGOYA] in Nagoya and local wedding hall [bell un jour]. A chef of genuine gourmand who was traveling around the world while being a student of the university, eating delicious food in various places, started having an interest in eating. Putting an importance of going to the actual spot and getting knowledge by actually seeing the real world such as teaching cooking to students of junior high school at Saint Lucia in Caribbean Sea, having one year training at a bistro in Paris France.

山口 晃奈Akina Yamaguchi

Amiyakitei Higashi-betsuin Branch

あみやき亭 東別院店

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

中根 茂樹Shigeki Nakane

Aiming to be the best in the area in customer service and to be a friendly restaurant.

Mr. Nakane was born in 1989 in Shiga. Born and raised in Otsu City, the capital of Shiga, renowned for Japan's largest lake. He moved to Nagoya at 30 and gained experience in sales positions, acquiring the ability to sell products effectively. To make the most of such experience, he changed careers in the restaurant industry and joined the famous local restaurant Amiyakitei. After working as a manager at several locations, he became the manager of Higashi-betsuin branch in October 2022. He aims to have the best customer service in the area and to be the friendliest restaurant.

中根 茂樹Shigeki Nakane

Unagi Ryori Sandaime Unatou Nakagawa Main Branch

うなぎ料理三代目うな東 中川本店 昭和四十四年創業

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Unagi (eel),Japanese / General / Unagi (eel) / Sake

石垣 毅 Takashi Ishigaki

Mr. Ishigaki is a chef who utilizes his overseas experience while maintaining meticulous hospitality.

He was born in 1974 in Fukuoka. Grew up watching his father, who was a chef. After joining a company specializing in Japanese cuisine, he worked in domestic branches and overseas establishments in places like Guam and Hong Kong. He learned English and Cantonese among local staff to give instructions as a manager. Even today, smooth communication is possible for ordering and daily conversation. In 2022, he joined Unagi Ryori Sandaime Unatou Nakagawa Main Branch Established in Showa 44 (1969). As a manager and cook, he organizes the restaurant.

石垣 毅 Takashi Ishigaki

Amiyakitei Meieki Nishi Branch

あみやき亭 名駅西店

  • Nagoya Station, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

中納 和哉Kazuya Nakano

Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant.

Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant. Born and raised in Shingu City, which has many World Heritage sites registered as "Sacred Sites and Pilgrimage Routes in the Kii Mountain Range," he moved to Nagoya for university. He began part-time work at Amiyakitei through a local senior's recommendation and continued working there until graduation. Admiring the excellent management skills of the manager at the time, he was invited to join the company upon graduation. Then he gained experience as a manager in various branches. Since April 2023, he has been the manager of the Amiyakitei Meieki Nishi Branch, aiming to create a beloved restaurant with a team of smiling staff.

中納 和哉Kazuya Nakano

Naniwa Japanese barbecue restaurant, Hakkaku Dai Nagoya building Branch

浪花ろばた八角 大名古屋ビルヂング店 

  • Nagoya Station, Aichi
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling)

足達 智浩Tomohiro Adachi

Mr. Adachi returned to reataurant Hakkaku where he can back to basics when he worked as a part-timer

He was born in Hyogo prefecture on July 3, 1974. He happened to meet [Naniwa Japanese barbecue Hakkaku] as a part-timer and felt the enjoyment of cooking. He planned to become a cook and thought that he would be an owner one day. After he was trained at many restaurants such as Korean barbecue restaurant, barbecue chicken shop and Japanese restaurant, etc., he met [Hakkaku] again. Valuing the encounter, he will exercise his skills with past memory in Dai Nagoya building.

足達 智浩Tomohiro Adachi

Teppan-yaki Madoi

鉄板焼き 団居

  • Marunouchi, Aichi
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

小菅 国博Kunihiro Kosuge

Stimulating all five senses with perfect ingredients.

Mr. Kunihiro Kosuge was born in 1970 in Aichi Prefecture. He got his start in the restaurant business working part-time at a hotel restaurant during high school, preparing French cuisine. After working at [Nagoya Fuji Park Hotel] and [BISTRO Ciel], he moved to [Yoshino], where he discovered teppanyaki (ingredients grilled on an iron griddle). He currently works as a chef at [Teppan-yaki Madoi], where he endeavors to stimulate all five senses with high-quality ingredients and a live, personal experience.

小菅 国博Kunihiro Kosuge

Yakiniku Sawagi Nishiki Branch

焼肉さわぎ 錦店

  • Nishiki-sanchome, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Horumon (offal meat)

滝澤 清成 Kiyonari Takizawa

The Chef's Recommendations

His diligence won his place as a chef at a yakiniku restaurant in the trendy Sakae area. 

Born in 1981 in Aichi prefecture. Receiving high praise from the owner of Yakiniku Sawagi for his work and warm hospitality in the amusement industry, he was recruited as chef of the restaurant at its opening. He now spends considerable time from the selection of meat, preparation to quality control for serving fresh offal meat dishes before his customers.      

滝澤 清成 Kiyonari Takizawa

Marconsorts +plus

マルコンソールプリュ

  • Nagoya Station, Aichi
  • French,Italian/French / French / Wine

山本 雅司Masashi Yamamaoto

Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.

He was born in 1987 in Fukui. He spent his childhood in Obama City, facing Wakasa Bay, where he felt close to fresh seafood. While standing in the kitchen at home for his working parents, he discovered the joy of cooking and went on to fisheries high school. After attending a vocational school to further study culinary skills, he trained at "Kitajimatei" and "Restaurant Sakaki" in Tokyo. Afterward, he relocated to Nagoya and continued to refine his skills at the bistro Innover. He now works at "Marconsorts +plus," valuing the charm of the ingredients.

山本 雅司Masashi Yamamaoto

Tully's Coffee Dai Nagoya Building Branch

タリーズコーヒー 大名古屋ビルヂング店

  • Nagoya Station, Aichi
  • Cafe,Cafe/Sweets / Cake / Coffee

伊藤 玲奈Reina Ito

Ms. Ito, a barista who grew up with [Tully's] when she was a part-time worker.

She started working at [Tully's Coffee, Sakae Central Park] as a part-timer, and entered the company as a full-time employee in 2014. She became a coffee drinker only after graduating from school. After that she was interested in cultivation to extract the taste of coffee. She was aimng to be a barista who can not only brew coffee, but also exercise latte art. After working at [Unison Nagoya Sakae Shop] as assistant manager, she is working as a manager at [Dai Nagoya Building Shop].

伊藤 玲奈Reina Ito

Starbucks Coffee Dai Nagoya Building Branch

スターバックス コーヒー 大名古屋ビルヂング店

  • Nagoya Station, Aichi
  • Cafe,Cafe/Sweets

Tokyo Ebisu Kushitei

東京恵比寿 串亭

  • Nagoya Station, Aichi
  • Japanese,Japanese

玉置 竜太Ryota Tamaoki

The Chef's Recommendations

Customers' voice is chef's engine

Mr. Tamaoki is a chef of [Tokyo Ebisu Kushitei] at Dai Nagoya Building. He felt the cooking world which feel customer's response directly is rewarding and started his career. From customers' reactions after the first bite, he senses and cooks for the taste of each customer. [Thank you] or [it was delicious] from customers is what moves him forward every day.

玉置 竜太Ryota Tamaoki

Unagi-ka Shibafuku-ya

うなぎ家 しば福や

  • Nagoya Station, Aichi
  • Japanese,Japanese / Unagi (eel) / Donburi (rice bowl) / Hitsumabushi (eel bowl)

柴田 哲滝Satoru Shibata

He went from observing his father who was farming eel, to entering the cooking field.

He was born in 1972 in Aichi prefecture. Observing his father who was an eel farmer, he was fascinated with eels and eel cuisine. Though he worked once as a foreman in the construction industry, he left the industry to start training as a chef in 2003 at [Sumiyaki Unafuji] in Nagoya. After working as its master chef and manager, he went independent and finally opened [Unagi-ka Shibafuku-ya]. 

柴田 哲滝Satoru Shibata

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