Central Honshu Chef search result : Page 10

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

Momoya Kamimaezu もも屋　上前津店 Yabacho/Osu/Kamimaezu/Tsurumai, Aichi Japanese,Japanese / General / Yakitori (grilled chicken skewers)

永井　大介NAGAI DAISUKE

We aim for a cozy restaurant that you will feel comfortable strolling into.

Daisuke was born on August 23rd, 1976 in Toyama Prefecture. During his college days, he worked part time at the original Momoya, and that was his impetus for entering the culinary world. At first, he was working in an industry unrelated to food and drink, but his feeling of delight at cooking and serving customers was so strong that he decided to become a chef. After gaining experience at various Japanese style restaurants, he opened Momoya Kamimaezu. Presently, he is paying special attention to timing the serving of his specialty skewers just right, and he displays his abilities while greeting customers with an easy-going, inviting atmosphere.

永井　大介NAGAI DAISUKE

Sumibi Yakitori Kirishima 炭火焼鳥　霧島 Hoshigaoka/Issha, Aichi Japanese Sosaku (creative),Japanese / Yakitori (grilled chicken skewers) / Chicken / Shochu

花田　夏美HANADA NATSUMI

I entered the food world after a chance encounter with the boss.

Originally, Mr. Ikeda said he enjoyed customer service. While he was doing some other job, he met the boss of "Sumibi Yakitori Kirishima" and became interested in the food world. After that, he was invited by the boss to manage the restuarant together.

花田　夏美HANADA NATSUMI

Sushi Sakana Hideto 鮨　酒菜　秀人 Numazu, Shizuoka Japanese,Japanese / General / Sushi / Sashimi (raw fish)/Seafood

岩崎　多加志IWASAKI TAKASHI

Always obsessive about fish.

Seafood direct from the Port of Heda, Numazu. Every morning we head to Numazu port to buy our stock. Normally the fishermen bring in their afternoon catch to the Port of Heda to put out at market the next day. But we go directly to buy our fish so by that evening we can serve it in our restaurant. Our customers get to experience a freshness they would normally not be able to do.

岩崎　多加志IWASAKI TAKASHI

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

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

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

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

Kanazawa Izakaya Kappo Genzaemon 金沢・居酒屋割烹　源左ェ門 Korinbo/Katamachi, Ishikawa Izakaya (Japanese tavern),Taverns / General

久保　勝KUBO MASARU

Skilled in many culinary domains, he has experience in making dishes like sushi and other Japanese food, as well as traditional local cuisine.

He was born in 1974. Since he was a child he liked food. He has chosen to work in the culinary world. He accumulated experience by working for a long time in restaurants with sushi and other Japanese dishes. He has devoted himself to improving his cooking ability. He has been the head chef of Genzaemon, displaying his talent in Japanese cuisine and Kaga cuisine.

久保　勝KUBO MASARU

Sumibi Yakiniku Himawaritei 炭火焼肉　ひまわり亭 Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

梶原　直人KAJIWARA NAOTO

The chef strives everyday to make his restaurant an energizing place for his customers.

Born in1971, in Yamanashi prefecture, the chef has always loved cooking since his childhood. With his experience working at a yakiniku (Japanese BBQ) restaurant, he came to think, "If I were to have a job for life, I'd like to become a chef who makes people happy." As he was especially charmed with yakiniku, which seemed to invigorate people, he decided to work at a yakiniku restaurant in Yokohama when he was 20. After that, he opened up his own restaurant, Yakiniku Himawari Tei. He makes his own tare (sauce) and kimchi (pickled cabbage), and provides delicious meat for a reasonable price.

梶原　直人KAJIWARA NAOTO

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