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41 - 60 of 193 chefs

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

Honkaku Edomae Zushi Matsuki Sushi

本格江戸前寿司 松喜すし

  • Hida/Takayama, Gifu
  • Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Oshizushi (pressed sushi)

中才 一彦Kazuhiko Nakasai

Having experience with fish from a young age, he decided that "making delicious things will be my job"

Chef Nakasai was born in Gifu prefecture in 1975. Influenced by the sight of his grandfather, a fisherman's boss and a chef, at a young age he decided that making delicious cuisine would be his job This decision was the reason he became a chef. Honkaku Edomae Zushi Matsuki Sushi was opened by his grandfather and continued by his father. Training there since he was 18, in 2002 he became the 3rd generation proprietor. He has an established reputation for his capability in preparing seafood that he has cultivated since he was young.

中才 一彦Kazuhiko Nakasai

Yakiniku Hanabi Nishiki Branch

焼肉華火 錦店

  • Fushimi, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

杉山 勝高Masataka Sugiyama

Offering a time full of smiles with carefully selected Kuroge Wagyu beef and exquisite dishes.

Mr. Sugiyama was born in 1980 in Aichi. Since he was little, he has been interested in cooking and naturally wished to be a chef. With that desire, he entered a culinary school after graduating from high school. After graduation, he began training at an Italian restaurant in Osaka. He continued honing his skills at other restaurants and bakeries before joining his company in 2012. Having served at restaurants such as yakitori restaurants and izakaya (Japanese-style pubs) run by the company, he moved to Yakiniku Hanabi Nishiki. He has been serving Wagyu beef selected by his reliable eyes in various dishes, attracting visitors.

杉山 勝高Masataka Sugiyama

Chen Mapo Tofu

陳麻婆豆腐

  • Nagoya Station, Aichi
  • Szechuan,Chinese / General / Cantonese / Hong Kong

呉 勤斌Kinhin Go

Drawn to a career in food industry, because Mr. Go loves eating.

He has always loved eating, and connections lead him to joining his current restaurant company. After training in restaurants in the Kanto region, he took on the role of head chef at the store in Dainagoya Building. His desire to spread knowledge of authentic Szechuan cuisine was another reason that led him into choosing a career in the food industry.

呉 勤斌Kinhin Go

Tokyo Ebisu Kushitei

東京恵比寿 串亭

  • Nagoya Station, Aichi
  • Japanese,Japanese

玉置 竜太Ryota Tamaoki

The Chef's Recommendations

Customers' voice is chef's engine

Mr. Tamaoki is a chef of [Tokyo Ebisu Kushitei] at Dai Nagoya Building. He felt the cooking world which feel customer's response directly is rewarding and started his career. From customers' reactions after the first bite, he senses and cooks for the taste of each customer. [Thank you] or [it was delicious] from customers is what moves him forward every day.

玉置 竜太Ryota Tamaoki

Marconsorts +plus

マルコンソールプリュ

  • Nagoya Station, Aichi
  • French,Italian/French / French / Wine

山本 雅司Masashi Yamamaoto

Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.

He was born in 1987 in Fukui. He spent his childhood in Obama City, facing Wakasa Bay, where he felt close to fresh seafood. While standing in the kitchen at home for his working parents, he discovered the joy of cooking and went on to fisheries high school. After attending a vocational school to further study culinary skills, he trained at "Kitajimatei" and "Restaurant Sakaki" in Tokyo. Afterward, he relocated to Nagoya and continued to refine his skills at the bistro Innover. He now works at "Marconsorts +plus," valuing the charm of the ingredients.

山本 雅司Masashi Yamamaoto

Restaurant KEI

レストランKEI

  • Toyohashi, Aichi
  • French,Italian/French / General / French / Wine

今里 武Takeshi Imazato

The Chef's Recommendations

Food has been a part of his life since childhood, which led him to a career in the culinary world

He was born in 1974 in Nagasaki Prefecture. His parents had a restaurant of their own during his childhood, which meant he was able to familiarize himself with cooking and see the importance of food from a young age. He wanted a job of his own that let him make food for people and truly capture their hearts with his creations, so he jumped right in to get his career started in the world of professional cooking. He got his foot in the door by getting a job at Huis Ten Bosch resort and then from there he went on to develop his skills further at L'Hotel de Hiei and a newly opened French restaurant in Umeda, Osaka. He came on as head chef at "Restaurant KEI" when the hotel opened in 2008 and then in 2014 he moved up to work as Hotel Arc Riche Toyohashi’s executive chef.

今里 武Takeshi Imazato

Sakanaya Uosei

さかなや魚清

  • Numazu, Shizuoka
  • Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Crab

佐藤 晃成Terunari Sato

Mr. Sato is a young third-generation, handling everything from fish selection to cooking, who has honed his skills on the sea.

He was born in 1989 in Shizuoka. After graduating high school, he entered a culinary school in the prefecture and obtained a cooking license. Learned the basics of Japanese cuisine in the kitchen of a ryokan (Japanese inn), then worked as a head chef on a large pelagic purse seiner for ten years. In 2023, he took over Sakanaya Uosei, which has been in business since his grandfather's generation.

佐藤 晃成Terunari Sato

Nakame no Teppen Nagoya

なかめのてっぺん 名古屋

  • Nagoya Station, Aichi
  • Izakaya (Japanese tavern),Taverns

村井良二Ryoji Murai

Mr. Murai stands at the Nakame no Teppen's fireside in front of customers with his experience in Japanese cuisine.

Under his own theme of "The Best in Japan for Seasonal Food", Mr. Murai serves delicious food as it is to customers. 

村井良二Ryoji Murai

CHARLIE'S

CHARLIE’S

  • Nagoya Station, Aichi
  • Cafe,Cafe/Sweets / Coffee / Bread / Wine

角谷 紗奈Sana Sumiya

The Chef's Recommendations

Choosing a career out of the love for coffee and food

She chose this career because of her love for coffee. As she drank tasty coffee every day, she became interested in the brewing process, types, origins, and different flavors created by various roasting methods of coffee. She studies hard to improve his brewing skills.

角谷 紗奈Sana Sumiya

Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane

厳選和牛 石窯塊肉ステーキ 石窯焼 時ノ鐘

  • Fukui Station, Fukui
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Korean

加藤 諭Satoru Kato

A chef and a sommelier, a master chef with two sides

He was born in Kyoto in 1986. He used to cook as a child while his parents were working. Attracted by how interesting cooking is, he decided to become a chef. After graduating from Kyoto cooking college, he polished his skills working at French and Italian restaurants in Kyoto. While working at an Italian restaurant in Fukui, he became a certified sommelier. He next became the head chef at a French restaurant where he played an active role. He was appointed as the head chef of [Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane] in May 2019 after meeting the CEO of his present company.

加藤 諭Satoru Kato

YURT Dai Nagoya Building Branch

YURT 大名古屋ビルヂング店

  • Nagoya Station, Aichi
  • Dining Bar,Dining bar

渡邊 信之Nobuyuki Watanabe

The Chef's Recommendations

A cafe food created by a chef who knows the unique flavors of different regions of Japan.

After graduating from a culinary school, Mr. Watanabe trained for 5 years at a French restaurant in Tokyo, then 8 more years at a cafe in Kobe. He joined [YURT] at the sometime that it opened. A genuine chef, who loves all aspects of cooking, and simply loves to cook.

渡邊 信之Nobuyuki Watanabe

NEW OLD STYLE Meat Soba Keisuke

NEW OLD STYLE 肉そば けいすけ

  • Nagoya Station, Aichi
  • Ramen,Ramen (noodles)

梶谷 宏樹Hiroki Kajitani

The store owner who was an apprentice at a local ramen store is challenging himself in this field once more

He was born in Fukuoka in 1988. Being inspired by a friend who worked in a restaurant, Mr. Kajitani started working part-time at a ramen store when hi was 15 years old. Although at one point he diverted to a different path, he made a comeback to the food and drink industry and came to Nagoya Keisuke. He loves ramen with a passion.

梶谷 宏樹Hiroki Kajitani

Oku Sushi and Kushiage 

奧 寿しと串揚げ

  • Nishiki-sanchome, Aichi
  • Sushi,Japanese / Kushiage (deep-fried skewers) / Sushi / Japanese Sosaku (creative cuisine)

奥山 晃堂Kodo Okuyama

Serving the finest sushi and seafood dishes with the cooking skills and ability to discern the best ingredients from his tuna wholesale business.

Mr. Okuyama was born in 1990 in Aichi. The restaurant head of Oku Sushi and Kushiage. While staying overseas to study art, he rediscovered the charms of Japanese food and was especially attracted to the depth of sushi and tuna. After returning to Japan, he worked at marine product companies in Nagoya and Kumamoto. While learning to judge and handle fresh fish, he polished his sushi and Japanese food skills. In 2012, he struck out on his own by opening a tuna restaurant. He also established a wholesaling company for tuna and worked on various tasks, from ingredients procurement and serving food. As a culmination of his hard work, he opened his current restaurant in April 2023. He works hard daily with his younger brother, who is also a chef, to provide excellent cooking and customer service. 

奥山 晃堂Kodo Okuyama

APA HOTEL [Kanazawa Ekimae] Arcen Ciel

アパホテル〈金沢駅前〉アルカンシェール

  • Kanazawa Station, Ishikawa
  • Italian,Italian/French / General / French / Italian

松木 知生Tomoo Matsuki

He cooks the blessings from Hokuriku into French cuisine to see the happy faces of the guests.

He was born in 1968 in Toyama prefecture. He entered the cooking field as he liked cooking, but started wanting to see the happy faces of the guests more and more. After working actively at a bridal-related guest house, he entered [APA HOTEL Kanazawa Ekimae Arcen Ciel in December 2018. Currently, he gives flexible service to offer a fun moment to the guests.

松木 知生Tomoo Matsuki

Wine shop Enoteca Dai Nagoya Building

ワインショップ・エノテカ 大名古屋ビルヂング店

  • Nagoya Station, Aichi
  • Wine Bar,Bars (pubs) / Wine

種村 晋次Shinji Tanemura

Having a yearning for a sommelier, Mr. Tanemura had an eye to the world of wine.

He was born in Nagoya, Aichi Prefecture in 1982. Before entering Enoteca, he learned basic knowledge of wine from a wine master. He experienced Enoteca's three other restaurants before Enoteca in Dai Nagoya Building. He began to yearn for the sommelier who taught him side by side a great deal of wine when he was a layman in wine. Since then, he became involved in the wine business.

種村 晋次Shinji Tanemura

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

Black pork Shabu Shabu Ginza Rabu Dai Nagoya Building Branch

黒豚しゃぶしゃぶ 銀座 羅豚 大名古屋ビルヂング店

  • Nagoya Station, Aichi
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sake / Shabu-shabu (boiled meat slices)

山本 貴司 Takashi Yamamoto

The Chef's Recommendations

Flavors and techniques cultivated through experiences at a famous Japanese restaurant in Tokyo

He was born on October 13th, 1976 in Yamagata Prefecture. He loved making things since his youth. His interested eventually switched to cooking, and entered the world of cooking after graduating from college. Learned how to cook at famous restaurants such as, [Manyotei] in Daikanyama, Tokyo, [Kuraudo] in Ginza, and in Yoyogi Uehara. After working at a famous Miyazaki restaurant in Tokyo, [Mansaku], he got his current position at [Ginza Rabu Dai Nagoya Building store].

山本 貴司 Takashi Yamamoto

Salt Water by David Myers

Salt Water by David Myers

  • Nagoya Station, Aichi
  • Cafe,Cafe/Sweets / American / Others / Italian

Young ChonYoung Chon

The chef was trained in New York. You can expect his solid skills acquired overseas.

He began to work in his father's restaurant at the age of 16, leading him to the way of cooking. He was trained in a hotel, French restaurant and bistro in New York, and became the chef at [Salt Water by David Myers] at the sometime that it opened.

Young ChonYoung Chon

Tukiji Aozora Sandaime

築地青空三代目

  • Nagoya Station, Aichi
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

越中 勇樹Yuki Ecchu

The Chef's Recommendations

Gain experience in Tokyo, Real Edomae sushi

Sushi chef learned the skill from the master chef of Tsukiji main restaurant. With his pure feeling [I love sushi], he started his sushi career and creates sushi with full of passion at the home of Edomae sushi. His fans follow him from Tokyo to his new shop in Nagoya.

越中 勇樹Yuki Ecchu

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