Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

41 - 60 of 186 chefs

Yakiniku House Daishogun Kanazawa Branch

焼肉ハウス大将軍 金沢店

  • Korinbo/Katamachi, Ishikawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Sake

金本 雄一Yuichi Kanemoto

With the knowledge of meat acquired at a renowned restaurant, Mr. Kanemoto challenges the possibilities of meat and rice in the Noto region.

He was born in 1987 in Osaka. Began his apprenticeship at the popular yakiniku restaurant Manryo in Osaka at the age of 18. Over 15 years, he established his knowledge and expertise in meat. After leaving Manryo, he spent two years at Gyugujo in Tokyo. Currently, he is serving as the head chef at Yakiniku House Daishogun Kanazawa Branch.

金本 雄一Yuichi Kanemoto

Hikariya Higashi

ヒカリヤ ヒガシ

  • Matsumoto Station, Nagano
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

?橋 有希Yuuki Takahashi

Making the best use of the rich bounty of Shinshu, Mr. Takahashi presents dishes full of wild flavor.

He was born in 1979 in Nagano. After graduating from Oda Cooking College, he joined Nadaman Co., Ltd. He worked for 13 years at "Kaiseki Ichukyo" in Ome-shi, Tokyo, where he served as sous chef. Then, he worked as a head chef at Kona Besso in Izunagaoka Hot Springs, Izunokuni-shi, Shizuoka for 5 years, and then joined Tobira Holdings Co., Ltd. He currently works at Hikariya Higashi as the general chef of Japanese cuisine.

?橋 有希Yuuki Takahashi

Italian Cuisine Bocca Buona

イタリア料理 ボッカボーナ

  • Hida/Takayama, Gifu
  • Italian,Italian/French / Italian / Pasta / Pizza

村山 淳Atsushi Murayama

Italian chef using the local ingredients [to bring out the original tastes of the seasonal ingredients].

He was born in 1972 in Gifu. He liked eating and watching people cook since he was very young. After graduating from school, he started working for a pasta restaurant and learned the fundamental skills as a chef. Then he worked at various restaurants to improve his skill to master Italian cuisine. Being fully prepared, he opened [Italian Cuisine Bocca Buona] which has become a popular restaurant. He is currently showing his skill by bringing out the original tastes of various local ingredients while respecting the sense of the season.

村山 淳Atsushi Murayama

Obanzai Kappo Minoru

おばん菜割烹みのる

  • Ichinomiya, Aichi
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop

大竹 堂進Takanobu Otake

Mr. Otake is a chef who takes ingredients seriously and conveys the happiness of food.

He was born in 1963 in Aichi. Since childhood, he has loved "making things" and chose the culinary world because he wanted to become an expert. After graduating from high school, he started his training as a chef. He has experience in various genres, including Japanese restaurants, Western restaurants, and hotels. He is currently working at Obanzai Kappo Minoru. With a wealth of knowledge about ingredients that comes from years of experience, he is a chef who approaches ingredients with sincerity and delivers the happiness of eating.

大竹 堂進Takanobu Otake

Kachaguriya

かちゃぐり屋

  • Nagoya Station, Aichi
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

加藤 旭敏Akitoshi Kato

Mr. Kato's approach is to prepare each dish, emphasizing creativity carefully.

He was born in Aichi. Since childhood, he has been familiar with cooking and confectionery making. During his school years, he worked part-time in restaurants for four years, developing practical skills and a deep understanding of food ingredients. After graduation, he worked at the Nagoya Kanko Hotel for 5 years, where he acquired the fundamentals of Western-style cooking techniques and service. At the age of 29, he opened his own Teppanyaki restaurant, Kachaguriya, taking advantage of his experience and unique ideas. Since then, he has been exploring new cuisines every day for 31 years.

加藤 旭敏Akitoshi Kato

Unagi-ka Shibafuku-ya

うなぎ家 しば福や

  • Nagoya Station, Aichi
  • Japanese,Japanese / Unagi (eel) / Donburi (rice bowl) / Hitsumabushi (eel bowl)

柴田 哲滝Satoru Shibata

He went from observing his father who was farming eel, to entering the cooking field.

He was born in 1972 in Aichi prefecture. Observing his father who was an eel farmer, he was fascinated with eels and eel cuisine. Though he worked once as a foreman in the construction industry, he left the industry to start training as a chef in 2003 at [Sumiyaki Unafuji] in Nagoya. After working as its master chef and manager, he went independent and finally opened [Unagi-ka Shibafuku-ya]. 

柴田 哲滝Satoru Shibata

Sichuan Dentou Hinabe Shokukan Main Branch

四川伝統火鍋 蜀漢 本店

  • Sakae, Aichi
  • Szechuan,Chinese / General / Szechuan / Chinese Yakuzen (medicinal cooking)

陳 明賢Mingxian Chen

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.

陳 明賢Mingxian Chen

Naizou Yakiniku Senmon Kimoyakiya

内臓焼肉専門 きもやき屋

  • Nakamura-ku, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Shochu

小林 政彦Masahiko Kobayashi

High-quality ingredients have been familiar to Mr. Kobayashi since he was a boy. After working in a butcher store, he decided to pursue a career in food and beverage.

He was born in 1977 in Aichi. His father owned a butcher store, and quality meat has been close to his heart since he was a boy. He started working part-time at a butcher store at 16 and was later hired as a regular staff member. After ten years of working in a face-to-face sales-style butcher store, he started his career in the restaurant business. Following working at Wagyu Yakiniku Kojiro, the predecessor of his current restaurant, he became the manager of Naizou Yakiniku Senmon Kimoyakiya. He continues to convey the appeal of offal meat to many people daily.

小林 政彦Masahiko Kobayashi

Sushi Kinari

鮨 生成り

  • Omicho Market, Ishikawa
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

山崎 貴勝Takato Yamasaki

Fascinated by Kanazawa, Mr. Yamasaki is striving forward as a sushi chef/owner in a new place.

He was born in 1987 in Kochi. He decided to go into the culinary arts after graduating from high school to try something new that suited him. He trained for four years at a Japanese restaurant in Rome, Italy, which was run by a ryotei in Asakusa. When he was still unsure whether to become independent in the difficult situation of the Corona disaster, he was approached by Mr. Tanaka, the owner of Katamachi Koryori Sho, a sushi restaurant in Katamachi, Kanazawa City. After working under Mr. Tanaka for three years since 2021, he moved to Kanazawa, attracted by the city and its people. In 2024, he opened Sushi Kinari.

山崎 貴勝Takato Yamasaki

Trattoria&Pizzeria&BAR LOGIC Nagano

Trattoria&Pizzeria&BAR LOGIC 長野

  • Nagano, Nagano
  • Italian,Italian/French / Italian / Pasta / Pizza

Hida Beef Bone Takayama Ramen Matsuri

飛騨牛骨高山ラーメン祭

  • Hida/Takayama, Gifu
  • Ramen,Ramen (noodles) / Tonkotsu Ramen (pork broth ramen)

大野 勝也Katsuya Ono

Seeking the ultimate ramen that will bring a smile to anyone's face.

Attracted by the work of a chef, who can see guests' happy faces up close, Mr. Ono entered the culinary world. At Matsuri, which opened in March 2021, he displays his skills as restaurant head and works hard to make a restaurant with more and more customer smiles. 

大野 勝也Katsuya Ono

Sushi Shiroma

鮨 城間

  • Nagoya Station, Aichi
  • Sushi,Japanese / Sushi / Wine / Local Sake

城間 孝文Takafumi Shiroma

Mr. Shiroma is devoted to sushi. He shows the new charm of sushi courses with skilled techniques and flexible creativity. 

Mr. Shiroma was born in 1979 in Okinawa. Head chef of Sushi Shiroma. As a child, he frequented a sushi restaurant with his family. As a result, he was exposed to sophisticated sushi chefs, inspiring him to become a sushi chef. At 18, he moved to Aichi and dedicated many years to honing his skills at a sushi restaurant in Nagoya City. After working as the head chef at a renowned restaurant, he founded his current restaurant in April 2023. He devised a new approach to his courses, focusing on exquisite hand-formed sushi and appetizers that show his seasoned skills and the addition of unique dishes prepared through "charcoal grilling." From Nagoya, he introduces new delights and possibilities for sushi courses.

城間 孝文Takafumi Shiroma

Akahagi Sushi Tamahagane

赤萩 鮨 玉鋼

  • Chikusa/Imaike/Ikeshita, Aichi
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

市來 隆司Takashi Ichiki

Mr. Ichiki continues to tirelessly pursue the most delicious food from his childhood to the present.

He was born in 1984 in Aichi. His love of eating delicious food and cooking led him to become a chef in his teens. At age 15, he entered the world of food and beverage. After 4 years of kaiseki cooking and 16 years of sushi, he works at Tamahagane. His life as a chef began with a longing for food. Even now, he continues to tirelessly pursue delicious food. 

市來 隆司Takashi Ichiki

Sichuan Dentou Hinabe Shokukan Meieki Branch

四川伝統火鍋 蜀漢 名駅店

  • Nagoya Station, Aichi
  • Szechuan,Chinese / General / Szechuan / Shokoshu (Chinese Shaoxing wine)

陳 明賢Mingxian Chen

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors. 

陳 明賢Mingxian Chen

Sichuan Dentou Hinabe Shokukan Kanayama Branch

四川伝統火鍋 蜀漢 金山店

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Szechuan,Chinese / Nabe (hot pot) / Szechuan / Shokoshu (Chinese Shaoxing wine)

陳 明賢Mingxian Chen

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.

陳 明賢Mingxian Chen

Hida beef bone TAKAYAMA RAMEN MATSURI Osu Branch

飛騨牛骨高山ラーメン祭 大須店

  • Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
  • Shio Ramen (salt-flavored ramen),Ramen (noodles) / Sousaku Sushi (creative sushi) / Gyoza (dumplings) / Shoyu Ramen (soy sauce ramen)

荻島 剛Takeshi Ogishima

Mr. Ogishima fascinates his guests with ramen, which he puts in the flavor of Hida.

He was born in 1984 in Fukuoka. When he was about to start his career, the timing was right, and he decided to go into the culinary field. His love for ramen led him to train at Matsuri Takayama Branch, where he dedicated himself to making ramen. Currently, he is serving at the Matsuri Osu Branch. His delicate flavors and high skill level captivate guests and drive the restaurant's popularity.

荻島 剛Takeshi Ogishima

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

Izakaya kappo Tamura 

居酒屋割烹 田村

  • Higashi Chaya District, Ishikawa
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

玉木 進Susumu Tamaki

Fascinated by Kaga cuisine, Mr. Tamaki entered the culinary world.

It was a connection with the Kanazawa City Cooking and Restaurant Association chairman at the time that led him into the world of chefs. He decided to change his career from the publishing industry because he was fascinated by the charm of Kaga cuisine. Since then, he has been supporting Tamura in Kanazawa for 20 years. Lined up in the restaurant are photos of people everyone has seen on TV, taken when they visited the restaurant. The restaurant is renowned among celebrities as a top-rated store. Mr. Tamaki continues to study Kaga cuisine and has many repeat customers for his menu, resulting from his curiosity.

玉木 進Susumu Tamaki

Installation Table ENSO L'asymetrie du calme

Installation Table ENSO L’asymetrie du calme

  • Korinbo/Katamachi, Ishikawa
  • French,Italian/French / French / Wine

土井 誠Makoto Doi

The Chef's Recommendations

One-of-a-kind dishes combining Japanese and French elements in Kanazawa

Born in 1968 in Aichi, Doi started off his career in Japanese cuisine at the age of 20. He likes to delve deep into various aspects of cooking, such as ingredients, cooking techniques, serving dishes and decor, and trained in both Kansai and Kanto regions. He went on to work in the area of French cuisine, obtaining a job as a chef at a French restaurant in Ginza. He then worked as a chef for around 4 years in various countries, such as Switzerland, Scandinavia, and France, gaining knowledge on the local food. Upon returning to Japan, Doi opened his restaurant in Kanazawa, a region that offers the best in ingredients, producers, culture, and atmosphere. He dedicates himself to serving one-of-a-kind cuisine.

土井 誠Makoto Doi

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

<< Prev 1 2 3 4 5 6 7 8 9 10 Next >>
Please select the restaurants you are interested in among the list of chefs found for Central Honshu (Chubu) area.