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1 - 10 of 272 chefs

Honkaku Edomae Zushi Matsuki Sushi

本格江戸前寿司 松喜すし

  • Hida/Takayama, Gifu
  • Sushi,Japanese / Sushi / Sousakuzushi (creative sushi) / Oshizushi (pressed sushi)

中才 一彦Kazuhiko Nakasai

Having experience with fish from a young age, he decided that "making delicious things will be my job"

Chef Nakasai was born in Gifu prefecture in 1975. Influenced by the sight of his grandfather, a fisherman's boss and a chef, at a young age he decided that making delicious cuisine would be his job This decision was the reason he became a chef. Honkaku Edomae Zushi Matsuki Sushi was opened by his grandfather and continued by his father. Training there since he was 18, in 2002 he became the 3rd generation proprietor. He has an established reputation for his capability in preparing seafood that he has cultivated since he was young.

中才 一彦Kazuhiko Nakasai

Teppanyaki Kawamoto

鉄板焼 川本

  • Kanazawa Station, Ishikawa
  • Teppanyaki (grilled foods),Japanese / French / Steak

川本 紀男Norio Kawamoto

The Chef's Recommendations

His father, a chef at a Kappo (Japanese style cooking) restaurant, led him to be a chef.

Born in 1964 in Ishikawa prefecture, he was influenced by his father who was a chef at a Kappo (Japanese style cooking) restaurant. He decided to be a French chef and had training at restaurants and hotels in Tokyo, and also worked under Jose Halimi. He won the gold prize at Gastro Prague, an international competition in 1990, then went to France to have further training at French restaurants with two or three stars. He first opened [A Tire], a French restaurant in Los Angeles, and [Preeminence] in 1997. He keeps improving his ideas and skills by interacting with top chefs.

川本 紀男Norio Kawamoto

Japanese Cuisine TSUMAMA

日本料理 都万麻

  • Takaoka, Toyama
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Local Japanese

原 信博Nobuhiro Hara

He offers wholehearted service, tailored to each guest.

He was born in 1964 in Oita prefecture. As his parents operated a restaurant, he was familiar with cooking since he was very young. He naturally got interested in cooking and decided to be a chef. After graduating from high school, he started training to improve his cooking skills at [Yamato-ya] in Kyoto and [Japanese Cuisine Shiromi] at Hotel New Otani Osaka. Currently, he works as the master chef at [NIHONRYOURI TSUMAMA] in Hotel New Otani Takaoka, offering dishes with high-grade ingredients, also making good use of traditional cultures from Toyama, to make the visitors smile. 

原 信博Nobuhiro Hara

Satoyama Marugoto Hotel Kayabuki-an

里山まるごとホテル お食事処茅葺庵

  • Okunoto, Ishikawa
  • General,Japanese / Tempura (battered, fried seafood and vegies) / Local Japanese / Cake

山本 亮Ryo Yamamoto

The Chef's Recommendations

Enchanted by the people of Noto, he creates a space that provides an experience of rural life. 

Born in Tokyo, Chef Yamamoto's first introduction to Mii-cho in Koizumi was during a university camp. Charmed by the beautiful natural scenery, the slow flow of time, and the people of the town, he began to draw up a vision of regional development that would protect the environment and help both locals and visitors enjoy the Noto lifestyle. After working for a town planning consultancy for five years, he worked for the Wajima City regional development cooperative for three years. After a preparation and planning period, Satoyama Marugoto Hotel opened in April 2019. 

山本 亮Ryo Yamamoto

Fuku Hamakin KITTE Nagoya Branch

魚河岸酒場FUKU浜金 KITTE名古屋店

  • Nagoya Station, Aichi
  • Japanese Izakaya (bar/pub),Taverns / Tempura (battered, fried seafood and vegies) / Fugu (blowfish) / Sake

田村 祐二郎 Yujiro Tamura

The manager of this place continuously strives to serve delicious, fresh fish.

Born in Tokyo in 1986, he started working part-time in the kitchen of a Spanish restaurant while studying. It was there where he discovered just how fun it was to cook, and also where he acquired a profound interest in matching foods with alcoholic drinks. This pushed him to join the restaurant industry. After gaining experience at various restaurants in Tokyo, he became the manager of Fuku Hamakin KITTE Nagoya Branch in 2015.

田村 祐二郎 Yujiro Tamura

Hyakumangoku Bar

百万石バル

  • Omicho Market, Ishikawa
  • Western Izakaya (bar/pub),Taverns / Spanish / Gelato / Imported beer

橋本 雅治Masaharu Hashimoto

He decided to be a chef, being influenced by his father who guided him to eat delicious food.

He was born in 1977 in Ishikawa prefecture. His father, who was a chef, always served him delicious foods. Naturally, he started feeling like cooking delicious dishes himself and helping them to many people. He entered the cooking field and began working for [Olive Oil Kitchen] which had branches in Kanazawa, Toyama, Shizuoka, and Tokyo. After accumulating experiences there and also at various types of restaurants, he went independent to open [Hyakumangoku Bar (previous Omicho Bar)] and became its owner-chef in March 2015.

橋本 雅治Masaharu Hashimoto

Steak House Kitchen Hida

ステーキハウス キッチン飛騨

  • Hida/Takayama, Gifu
  • Steak/Hambuger steak/Curry,Western

河本 敏久Toshihisa Kawamoto

The chef wants to spread the tasty local ingredients of Takayama including their Hida beef.

Born in Yokohama in September 1959. He went to a cooking school as he was interested in cooking. After finishing the school, he went to the southern part of France and learned cooking in an open atmosphere. After coming back to Japan and accumulating experiences as a head chef of western cuisine at a hotel, he started to work at [Kitchen Hida]. They have various guests in Takayama, a popular sightseeing place. He wants them to enjoy the local foods including the delicious Hida beef. Wishing that his guests love the taste of Hida as well as the wonderful nature there, he serves dish respecting the true taste of the meet.

河本 敏久Toshihisa Kawamoto

Hida Beef Steak & Hamburger Steak LE MiDi

飛騨牛ステーキとハンバーグの専門店 LE MiDi

  • Hida/Takayama, Gifu
  • Steak/Hambuger steak/Curry,Western / General / French / Steak

田上 克憲Katsunori Tagami

Cooking TV programs got him to get interested in and entered in the cooking field.

He was born in 1969 in Gifu prefecture. After graduating from Osaka Abeno Tsuji Culinary Institute, he trained at [Jean Moulin] in Kobe and [Le Bellcour] in Kyoto. Then he went to France to accumulate further experience at 10 restaurants including [Apicius] with 2 stars in Paris. After returning to Japan, he worked at a hotel, then went independent in 2001 and opened [RESTAURANT LE MIDI]. He also opened [Hida Takayama Chinese Noodle Restaurant M] in 2012, and in 2013 [3-Stars Sukuna Kabocha Pudding] and [restaurant le midi-i]. Currently, he is actively working as the owner-chef of these 4 restaurants.

田上 克憲Katsunori Tagami

Best Western Hotel Takayama Bijoux

ベストウェスタンホテル高山 Bijoux

  • Hida/Takayama, Gifu
  • French,Italian/French / General / French / Italian

森下 君代Kimiyo Morishita

Sticks to serving high-quality desserts as a chef who was dreaming of being a patissier.

She was born in Gifu. She liked cooking since she was small, especially making desserts. She used to adore a famous patissier who was often appearing on TV. Though she did not become professional and cooked only for her family for a while, she got the chance to work for [Bijoux]. She is currently focusing on making delicious desserts, not only on meals. She feels happy when the guests become happy. She sticks to offering dishes using local ingredients as much as possible.

森下 君代Kimiyo Morishita

NORIO TABLE

ノリオターブル

  • Kanazawa Station, Ishikawa
  • Italian,Italian/French / Italian / Pizza / European

川本 紀男Norio Kawamoto

His father, a chef at a Kappo (Japanese style cooking) restaurant, led him to be a chef.

Born in 1964 in Ishikawa prefecture, he was influenced by his father who was a chef at a Kappo (Japanese style cooking) restaurant. He decided to be a French chef and had training at restaurants and hotels in Tokyo, and also worked under Jose Halimi. He won the gold prize at Gastro Prague, an international competition in 1990, then went to France to have further training at French restaurants with two or three stars. He first opened [A Tire], a French restaurant in Los Angeles, and [Preeminence] in 1997. He keeps improving his ideas and skills by interacting with top chefs.

川本 紀男Norio Kawamoto

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