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

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

Aile d'Ange Nagoya エルダンジュNAGOYA Nagoya Station, Aichi French,Italian/French / French

丹羽　充NIWA MITSURU

Stepped into the world of culinary from an admiration of white chef coats

Born in 1960 in Aichi prefecture. The glamour of French cuisine left a great impression on him and he set his mind on becoming a French chef himself. He polished his skills at numerous noted restaurants, including The Westin Nagoya Castle, Au Bec Fin Ponto-cho branch, Maxim's de Paris Nagoya branch, and Imperial Wing. In 2004, he took the position of executive chef at Aile d'Ange main branch, a role he maintains to the present day.

丹羽　充NIWA MITSURU

India Restaurant Tirupati インドめし　ティルパティ Teramachi/Arimatsu, Ishikawa Indian,Other Asian / Curry / Indian Curry / Indian

モハン　クマール　タパMOHAN KUMARU

He makes use of local ingredients from Ishikawa and hopes to demonstrate the great taste of Indian food.

Born on March 7th, 1966, in Bangalore, India, he loved making food from a young age. After thinking, "I want everyone to eat good food", at the age of 16 he started on the path to a career in cooking. For 15 years he worked at one of India's top hotels, then built up four years of experience working in a restaurant in Japan. In 2000, in the home prefecture of his wife, Ishikawa, he opened Indian Restaurant Tirupati. He offers real Indian food, making enthusiastic use of ingredients from Ishikawa, with its incredibly rich natural areas.

モハン　クマール　タパMOHAN KUMARU

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

Pub&Cafe kanayama80's Pub＆Cafe　kanayama80's Kanayama/Atsuta-ku/Nakagawa-ku, Aichi Dining Bar,Dining bar / Mexican/Central American / Pasta / General

井下　真澄ISHITA MASUMI

Our chef enjoys being engaged with his cooking, and is delighted whenever you tell him "this is delicious"

Born in September 1985 in Gifu Prefecture. He started out cooking as a part-time job, and how great he felt when his customers told him they loved his food led him down the path to becoming a chef. After two and a half years of experience working at Western-style restaurant and two and a half at an Italian restaurant, he came to work for us. He works hard every day to make this a lively and happening place to make as many people happy as he can.

井下　真澄ISHITA MASUMI

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

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

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

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