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21 - 40 of 193 chefs

Kagayasuke Main Branch

本店加賀彌助

  • Kanazawa Station, Ishikawa
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

西川 正次Masatsugu Nishikawa

A veteran Kanazawa sushi chef who crafts his dishes with precision, all while engaging guests with polite conversation.

Born on February 1st, 1950 in Ishikawa Prefecture, at age 21 he went on to Kagayasuke Main Branch after training in Tokyo. He continued to fine-tune his sushi skills at this long-standing Kanazawa shop, where he delivers precise flavors along with pleasant conversation at the counter. Kanazawa is rich with foods from both the land and sea, which are displayed in expertly crafted signature dishes like "Tama," which is made with baked minced sweet shrimp, and his expertly prepared "Dashizuke Ikura," made with locally harvested salmon roe. Dishes like these have helped him garner a wide following of customers that stretch beyond his local prefecture.

西川 正次Masatsugu Nishikawa

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

Ishiusubiki Soba Ishizuki

石臼挽きそば 石月

  • Nagoya Station, Aichi
  • Soba (noodles),Japanese / Soba (noodles)

東 篤志Atsushi Higashi

The Chef's Recommendations

For the love of cooking and eating. A passionate chef that pursues his love.

He was born in Osaka in 1982.He started his culinary path from his love for eating and cooking. After getting experience working at a Japanese creative culinary store in Osaka, he started working at a Japanese Sake Izakaya in charge of sake and soba.He has years of experience in the Japanese Cuisine Industry .He also holds a [sake sommelier] license. While getting inspiration from cooking magazines, he has continued his studies by making original creative culinary food.

東 篤志Atsushi Higashi

Nikuya Daizen Dai Nagoya Building Branch

肉や大善 大名古屋ビルヂング店

  • Nagoya Station, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Sake

近藤 泰永Yasunori Kondo

Restaurant Manager of [Nikuya], a fervent believer in the appeal of beef.

He was born in Aichi Prefecture in 1985. Appointed Restaurant Manager of [Nikuya Daizen] in the Dai Nagoya Building after working at several Japanese and Chinese restaurants.He learnt about customer service from the current General Manager under President Ozawa and the preparation of wagyu from the current Head Chef, becoming a specialist in both customer service and beef. Although he also learnt cooking in other restaurants, he believed that beef offers the ultimate in taste and appeal as an ingredient in any genre, and decided to work in a steak and yakiniku restaurant where people can get to savor beef in an intuitive manner. He looks more like a butcher or yakiniku specialist than a chef.

近藤 泰永Yasunori Kondo

Setsugekka Tanaka Satoru

雪月花 たなかさとる

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

田中 覚 Satoru Tanaka

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.

田中 覚 Satoru Tanaka

Sushi Naoki

壽司 なを㐂

  • Higashi Chaya District, Ishikawa
  • Sushi,Japanese / Sushi / Wine / Sake

北 直幸Naoyuki Kita

The Chef's Recommendations

Mr. Kita sharpened his skills at a seaside restaurant frequented by knowledgeable fishermen.

Mr. Kita was born in 1982 in Kanazawa City. At age 19, after graduating high school, he got a part-time job at a sushi restaurant and began his career in the restaurant business. Since then, he has used the amazing ingredients of his hometown to create high-quality fare. While working at a seaside sushi restaurant frequented by fishermen, he picked up the habit of cooking foods with strong flavors using techniques such as nitsuke (boiling fish in soy sauce) and arayaki (frying fish fillets). In May 2020, he opened [Sushi Naoki]. There, he serves sushi that showcases the deliciousness of common fish, making their flavors shine with skilled techniques.

北 直幸Naoyuki Kita

Kaisen Senmonten WASABI

海鮮専門店 WASABI

  • Fushimi, Aichi
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Sake

中林 久樹Hisaki Nakabayashi

Mr. Nakabayashi's love of fishing and fish has led him to focus on seafood cuisine and create a delicious restaurant that attracts anglers.

He was born in 1985 in Mie. His interest in cooking led him to join a Japanese restaurant, where he acquired knowledge and skills. His passion for fishing as a hobby and his love of fish led him to devote himself to seafood dishes, and in 2022, he joined WASABI. With his endless love for fish, he pursues delicious seafood dishes day and night, with full knowledge and techniques to serve delicious fish without losing its freshness, such as shinkeijime and ikijime. He reports his fishing reports in the restaurant and on social media.

中林 久樹Hisaki Nakabayashi

Fukunoi Ichinomatsu

福の井 一乃松

  • Fukui Station, Fukui
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

坂 勇哉Yuya Saka

Serves seasonal Japanese cuisine and pays particular attention to the presentation and tableware

Born in 1980 in Fukui Prefecture. Upon graduating from the Tsuji Culinary Institute in Abeno, Osaka, he trained at a Japanese restaurant in Kyoto. Later, he joined [Fukunoi Ichinomatsu] in Fukui, and now leads the team as its head chef. Renowned for seasonal dishes made with fresh ingredients in accordance to the fundamentals of Japanese cuisine. These foods are presented beautifully on exquisite plates. The chef visits a variety of restaurants himself and is constantly honing his skills. Making Japanese food makes him "glad he was born Japanese."

坂 勇哉Yuya Saka

Yamatora

山虎

  • Nagoya Station, Aichi
  • Japanese,Japanese / Miso Katsu (pork cutlet in miso sauce) / Oden / Local Sake

伊藤 公人Kimihito Ito

The Chef's Recommendations

The chef became interested in food from his mother's cooking when he was a secondary school boy, and got involved in the world of food.

He was born in Nagoya, Aichi prefecture on December 19, 1965. When he was a school boy, he realized excellent taste of his mother's cooking. It made him become a professional chef. He was trained in restaurants in [(former) International Sightseeing Hotel Nagoya Castle], [Nagoya Sightseeing Hotel], [Owari Hot Spring Hotel] and [Chunichi Dragons Shoryukan]. After that, he moved to [Yamatora] on March 2016.

伊藤 公人Kimihito Ito

Zenkai Kosho

全開口笑

  • Korinbo/Katamachi, Ishikawa
  • Chinese,Chinese / General / Gyoza (dumplings) / Chinese Sosaku (creative cuisine)

竹内 公明Komei Takeuchi

By having two chefs as parents he was able to familiarize himself with cooking at a young age.

Born on July 4th, 1960 in Ishikawa Prefecture. He graduated from Ishikawa Prefectural Kanazawa Nishikigaoka High School, then the Tokyo School of Culinary Arts. His parents were forerunners of Chinese cuisine in Ishikawa, having opening their own restaurant, Chinkaro, in 1970, and it was through helping them that he grew familiar with cooking. In Tokyo, he worked for Nankoku Shuka Main Store in Harajuku, then trained at a number of famous Chinese restaurants in Yokohama. After that, he opened the local Kanazawa Zenkai Kosho, where he remains to this day. Along with plying his skills every day in the kitchen, he shows off his hobby, guitar-playing, with a live event on our second floor three times a year.

竹内 公明Komei Takeuchi

Modern Chinese YUJIAN`S KITCHEN

Modern Chinese YUJIAN`S KITCHEN

  • Nagoya Station, Aichi
  • Chinese,Chinese / General / Gyoza (dumplings) / Yum Cha/Dim Sum

稲垣 徳人Norito Inagaki

The Chef's Recommendations

He gives services filled with hospitality obtained through his experience as a sales staff.

He was born in 1986 in Aichi Prefecture. After graduating from school, he worked as a sales staff, and obtained hospitality through his encounters with many people. Seeking for a new place to show his spirit of hospitality, he decided to enter the restaurant field, one of the reason being him studying about meat in his student days. In 2009, he entered [Aloha Dining Lure's Lana], a Hawaiian restaurant in Nagoya, where he worked for 10 years to learn how to cook, give service, and about the philosophies of business. In 2019, he was involved in opening [Modern Chinese YUJIAN`S KITCHEN], where he is currently working actively as the manager.

稲垣 徳人Norito Inagaki

Tsukiji Otokomae Sushi

築地 男前鮓

  • Nagoya Station, Aichi
  • Sushi,Japanese / Sushi

林 高史Takashi Hayashi

Mr. Takashi Hayashi became a sushi chef as his family run a sushi restaurant.

He grew up wanting to be a sushi chef because his family was running a sushi restaurant. After graduating school, he entered the world of sushi. He accumulated knowledge and skills, then became the head chef of the first-ever "standing sushi bar".

林 高史Takashi Hayashi

Jukusei Hidagyu Yakiniku GYU-SUKE

熟成飛騨牛焼肉GYU-SUKE

  • Hida/Takayama, Gifu
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

上道 和正Kazumasa Uemichi

Mr. Uemichi is a cook who thoroughly explores cuisine and calls himself a "culinary geek."

He was born in 1974 in Fukuoka. From a young age, he has always loved both eating and cooking. Aspired to be a chef to make many people smile with his cooking. After graduating from school, he became a chef and began his training. Honed his skills in a variety of restaurants of different genres. He is currently working at GYU-SUKE. He calls himself a "culinary geek" and says, "I always think that I want to provide more delicious food with a thorough exploration of cuisine."

上道 和正Kazumasa Uemichi

Yakiniku Takachan

焼肉たかちゃん

  • Tonami/Gokayama, Toyama
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

三輪 貴博Takahiro Miwa

The Chef's Recommendations

He makes efforts everyday to master beef based on Japanese cuisine.

He was born in 1982 in Toyama prefecture. As his parents operated a yakiniku (Japanese BBQ) restaurant, naturally he decided to be a chef after graduating from high school. As his parents always cooked Japanese cuisine at home, after graduating from a culinary school he trained at a traditional Japanese restaurant in Kanazawa to learn Japanese cuisine. Then he studied hard about meat, as he decided to succeed his parents' yakiniku restaurant. In 2012, he became the representative of [Yakiniku Takachan]. Currently, he works as its president and chef, offering local community-based service aiming for fusing yakiniku and Japanese cuisine.  

三輪 貴博Takahiro Miwa

Kobe Rokkodo Gyunta

神戸六甲道・ぎゅんた

  • Nagoya Station, Aichi
  • Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Yakisoba (fried noodle) / Horumon (offal meat)

菅家 弘成Hiroshige Kange

The Chef's Recommendations

The chef expresses on the hot plate his feelings to love cooking and eating.

The chef trained in hotels and restaurants. Bearing in mind that the basic of cooking is to love eating, the chef keep cooking yummy food for everyone.

菅家 弘成Hiroshige Kange

Miyazaki food restaurant, Mansaku in Dai Nagoya building Branch

宮崎料理 万作 大名古屋ビルヂング店

  • Nagoya Station, Aichi
  • Japanese,Japanese / Chicken / Local Japanese Cuisine / Shochu

宇垣 貴弘Takahiro Ugaki

The Chef's Recommendations

His dream to be a chef since his childhood has come true. He had training in many places in Japan, and finally reached Nagoya.

His wish was so strong that he had already declared in his [10 years after] section of the primary school graduation album that he would become a [cook]. He went to school in Kyoto where he was attracted by the depth, artistic expressions and history of the Japanese dishes. He pursued his career of Japanese food. He will exercise his skills by using experience that he learned at many restaurants including [Yumenoi Inn] in Himeji, [Hotel Limani] in Okayama, [Peppermill], [Hotel Montery Western Restaurant] and [Ciao Nature] in Osaka.

宇垣 貴弘Takahiro Ugaki

Wafuchuka Shoryutei

和風中華 招龍亭

  • Teramachi/Arimatsu, Ishikawa
  • Chinese,Chinese / General / Chinese Sosaku (creative cuisine) / Chinese Yakuzen (medicinal cooking)

池田 和幸Kazuyuki Ikeda

The Chef's Recommendations

Watching his parents, Kazuyuki Ikeda made up his mind to become a cook of Chinese cuisine

Born November 19th, 1974, a native of Takaoka, Toyama Prefecture. Since his parents were also Chinese food cooks, Kazuyuki Ikeda grew up being naturally acquainted with food since a young age. He liked all of the food that his parents made and felt that he wanted to make the same kind of food too. At the age of 20, his official training began in Kanazawa. He went around about four restaurants and went on to learn all about seasoning, working with ingredients, and more. He joined Wafuchuka Shoryoten in 2008. This head chef comes up with menu items that include a wealth of local seafood.

池田 和幸Kazuyuki Ikeda

Asakusa Kitchen Omiya Nagoya Buidling Branch

浅草 キッチン大宮 大名古屋ビルヂング店

  • Nagoya Station, Aichi
  • General,Western / General

林 優菜Yuna Hayashi

This workplace was realized through love for cooking.

Mr. Hayashi who loves to cook and to eat.With a friend's invitation, he became one of the opening staff at the Nagoya Building Store (Kitchen Omiya). He emphasizes the need to always have a smile, confirm small details and pay delicate attention to customers. [We strive to give our customers the best service and food so that they can come to the restaurant with a good feeling and leave feeling satisfied].

林 優菜Yuna Hayashi

Real grande

レアル grande

  • Nagoya Station, Aichi
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Wine

奥村 悠介Yusuke Okumura

The Chef's Recommendations

Expresses himself by contacting with various custmers

He was born on March 12 in 1983 in Nagoya, Aichi prefecture. Graduating university, he started his career at [Hinotetsu] in Fujigaoka, and [Real -grande-] is the 3rd shop, after [Real -hon ten-] (Fujigaoka), and [Real -Hoshigaoka-]. Mr. Okumura says [being a man of a big influence] is his lifelong theme. He chose the current size of restaurant where he can be himself with honest attitude in front of many customers.

奥村 悠介Yusuke Okumura

Oryori Kifune

御料理 貴船

  • Omicho Market, Ishikawa
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

中川 清一Seiichi Nakagawa

The Chef's Recommendations

His passion for frequenting restaurants turned into a profession, and now he eagerly learns everything he can about new flavors and techniques.

He was born in 1968 in Ishikawa Prefecture. He got his start by taking on a job at a hotel in his home of Kanazawa after graduating from vocational school. While picking up experience in bartending and waiting tables at the hotel, he also learned about catering banquets and working in the kitchen with Japanese cuisine. After that, he went on to develop his skills further at different restaurants around Kanazawa, where he worked with traditional Japanese cuisine, as well as newer interpretations of Japanese food. He then went on to open Oryori Kifune in 2008. He loves to travel around to eat delicious food, and once he hears about a good restaurant he will go there, no matter how far, to try the food and develop his palate.

中川 清一Seiichi Nakagawa

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