61 - 80 of 196 chefs
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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)
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奥山 晃堂Kodo Okuyama
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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
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Ajiraku Yumeri
味楽 ゆめり
- Kanazawa Station, Ishikawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop
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前田 衛Mamoru Maeda
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With a desire to own a restaurant by age 30, he trained hard at a number of establishments to learn everything he could.
He was born in 1980 in Ishikawa Prefecture and grew up in Ushitsu, which is situated in the northern region of the Noto Peninsula. He started his culinary career after graduating from high school by taking up a job at a Japanese restaurant. He wanted to make sure that he owned his own restaurant by the time he was 30, so he trained hard to develop his skills at notable Japanese restaurants and bars around Kanazawa. From there, he was able to realize his dream by opening Ajiraku Yumeri at age 29, which is where he still works today.
前田 衛Mamoru Maeda
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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
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村山 淳Atsushi Murayama
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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
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Starbucks Coffee Dai Nagoya Building Branch
スターバックス コーヒー 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Cafe,Cafe/Sweets
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Setsugekka Tanaka Satoru
雪月花 たなかさとる
- Sakae, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine
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田中 覚 Satoru Tanaka
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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
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Sushi Naoki
壽司 なを㐂
- Higashi Chaya District, Ishikawa
- Sushi,Japanese / Sushi / Wine / Sake
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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
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Real grande
レアル grande
- Nagoya Station, Aichi
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Wine
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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
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KATURETU MATUMURA
カツレツ MATUMURA
- Nagoya Station, Aichi
- Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / General / Wine
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Yamatora
山虎
- Nagoya Station, Aichi
- Japanese,Japanese / Miso Katsu (pork cutlet in miso sauce) / Oden / Local Sake
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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
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Akahagi Sushi Tamahagane
赤萩 鮨 玉鋼
- Chikusa/Imaike/Ikeshita, Aichi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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市來 隆司Takashi Ichiki
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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
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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
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松木 知生Tomoo Matsuki
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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
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Ishiusubiki Soba Ishizuki
石臼挽きそば 石月
- Nagoya Station, Aichi
- Soba (noodles),Japanese / Soba (noodles)
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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
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Tokyo Ebisu Kushitei
東京恵比寿 串亭
- Nagoya Station, Aichi
- Japanese,Japanese
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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
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Rome 3 chome Dai Nagoya Building Branch
ローマ三丁目 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Italian,Italian/French / Pizza / Pasta / Italian
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丹部 優Yu Tanbe
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With aspirations to his uncle patissier, he decided to pursue the food career.
He was born on March 11, 1989 in Shiga Prefecture.He wanted to be like his uncle patissier since he was child, and found cooking was fun. Started his cooking experience at a Japanese restaurant in Kyoto, he widened his experience at an Italian restaurant in Nagoya, and started to work the current restaurant from March 2016.
丹部 優Yu Tanbe
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Aji no Gyutan Kisuke Nagoya branch
味の牛たん喜助 名古屋店
- Nagoya Station, Aichi
- Japanese,Japanese / General
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三原 英義Hideyoshi Mihara
The Chef's Recommendations -
Changing the career from a company employee to his favorite restaurant [Kisuke]
Meihan area manager and Nagoya branch manager. He worked for [Aji no Gyutan Kisuke] as a part-timer during his university. After that, he spent 12 years being a company employee in a different business before deciding to come back to Kisuke because of the restaurant's unforgettable taste. Another big reason for his return was the great character of the former ex-president and his encounter with the current president of the company. He continues to pursue a taste that makes him happy, as he believes [If I love the dish, my customers would be happy about it, too.]
三原 英義Hideyoshi Mihara
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annon tea house Dai Nagoya Building Branch
annon tea house 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Cafe,Cafe/Sweets
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TRATTORIA FRATELLI GALLURA
TRATTORIA FRATELLI GALLURA
- Nagoya Station, Aichi
- Italian,Italian/French
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田中 伸幸Nobuyuki Tanaka
The Chef's Recommendations -
The chef decided to embark on a career as a chef after feeling motivated while helping out at his father's cafe.
He was born March 23, 1979 in Aichi Prefecture. Around the time he helped out in a cafe run by his father, he felt motivated by the words of appreciation expressed by his customers which prompted him to embark on a career in the culinary world. He accumulated 5 years of experience working in a local pasta restaurant in Toyohashi and Trattoria etc. Subsequently, he worked for 3 years in Gallura during his time in Ikeshita, learning his trade in Italian restaurants such as [Guido] and [Tenda Rossa] before working in the [Gallura main restaurant in Yagoto] and becoming the right-hand man of Chef Morioka. Then he became the Head Chef of the current restaurant.
田中 伸幸Nobuyuki Tanaka
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Kyushu Hakata Motsunabe Sachi
九州博多料理 もつ鍋 幸
- Nagoya Station, Aichi
- Motsu Nabe (offal hotpot),Japanese / Motsu Nabe (offal hot pot) / Local Japanese Cuisine / Shochu
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林 芳彦Yoshihiko Hayashi
The Chef's Recommendations -
Entered into the cooking world, making his dreams come true since he was a child.
He has always been fond of eating, and having a dreams to become a chef since he was a child. After training in a western restaurant in a hotel, he managed a udon noodle shop. He worked at a western restaurant again before he has become a chef here.
林 芳彦Yoshihiko Hayashi
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World Beer Museum, Dai Nagoya Building Branch
世界のビール博物館 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Beer Gardens/Halls,Taverns / Steak / General
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早崎 康弘Yasuhiro Hayasaki
The Chef's Recommendations -
The chef makes good use of his experience at Japanese and Italian restaurants.
He trained in Japanese restaurants specialized in sushi and kaiseki food (elegant Japanese meal), Italian restaurant and, [Kirin Beer restaurant] in Nagoya. Making good use of such experiences, he is exercising his skills at the [Museum of World Beer in Dai Nagoya Building] and serving food that matches beer.
早崎 康弘Yasuhiro Hayasaki
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Sakanaya Uosei
さかなや魚清
- Numazu, Shizuoka
- Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Crab
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佐藤 晃成Terunari Sato
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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
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