Central Honshu Chef search result : Page 10

Dining Bar YZ ダイニングバーYZ Hida/Takayama, Gifu Pasta/Pizza,Italian/French / Steak / Pizza / Cocktail

吉實　賢介YOSHIZANE KENSUKE

Brings delicious tastes to life with his cooking experience that can't be confined to one culinary style

Born in 1981 in Hida, Gifu Prefecture. Aspiring to become a chef, he trained at the Japanese food restaurant "Izakaya Fumi" in Nagoya city's Chikusa district and "Karatoya" in the Sakae district from the age of 18 on. After that, he returned to Takayama and opened this restaurant in 2012, turning his dream into a reality.

吉實　賢介YOSHIZANE KENSUKE

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

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

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

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

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

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

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

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

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

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

Steak House Kanai Omuro-Kogen Branch ステーキハウス金井大室高原店 Ito/Shimoda, Shizuoka Steak,Yakiniku/Steak / Steak / Western Sosaku (creative cuisine) / Western Teppanyaki (iron griddle grilling)

金井このみKonomi Kanai

Ms. Kanai brings her experience at a Sushi restaurant to Teppanyaki.

She gained ten years of training and experience in service and cooking at Sushi Irifune in Ito, Shizuoka. Later, she studied Teppanyaki and Western cuisine at Steak House Kanai Omuro-Kogen Branch. Her experience at the sushi restaurant has earned a reputation for her steaks and meat sushi, which are served with Amagi Wasabi from Amagi, Shizuoka Prefecture.

金井このみKonomi Kanai

Cocktail Works Karuizawa COCKTAIL　WORKS　軽井沢 Karuizawa, Nagano Bar/Cocktails,Bars (pubs) / Whisky / Italian / Cocktail

茂澄　仁Hitoshi Mozumi

Mr. Mozumi is a bartender and chef who handles flexible cocktail menus.

He was born in 1974 in Nagano. His career as a bartender is over 30 years. A certified Master Bartender by the Hotel Barmen's Association, Japan (HBA). Finalist of the 32nd & 33rd HBA Original Cocktail Competition and Suntory The Cocktail Award 2023. He believes that cocktails are all about balance.

茂澄　仁Hitoshi Mozumi

Irifune Ito-ekimae Branch 入船伊東駅前店 Ito/Shimoda, Shizuoka Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

金井　克彦Katsuhiko Kanai

Pursuing sushi for 30 years.

Mr. Kanai was born in 1970 in Chiba. He trained for four years at a sushi restaurant in Aomori Prefecture and two years at a sushi restaurant in Miyagi Prefecture. Then, he entered his current restaurant, Irifune. As a sushi chef at the branch for 19 years, he has served delicious fish daily.

金井　克彦Katsuhiko Kanai