121 - 140 of 191 chefs
-
Handmade Soba Makino
手打そば まきの
- Kakuozan/Higashiyama Park, Aichi
- Soba (noodles),Japanese / Soba (noodles)
-
![]()
牧野 満Mitsuru Makino
-
The sincere character of the restaurant head appears in these handmade soba noodles that pursue deliciousness.
Mr. Makino was born in 1970 in Nagoya. His first job was in sales, but he wanted to learn a different skill, so he aimed to become a soba artisan. He worked hard at his training for 5 years at the Nagoya restaurant Soba Taniya, laying the groundwork for his current soba making. With his motto of "serving delicious seasonal ingredients with delicious timing", he carefully makes handmade soba and tempura using carefully selected ingredients. He says he wants to give customers peace of mind in their dining experience by providing handmade dishes.
牧野 満Mitsuru Makino
-
-
Sushi Urayama Main branch
鮨うら山 本店
- Sakae, Aichi
- Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)
-
![]()
小山 和隆Kazutaka Koyama
-
Mr. Koyama wishes for many people to taste the deliciousness of Hokuriku sushi (sushi developed in the Hokuriku region).
He was born in 1975. He welcomes guests every day, hoping that many people taste the deliciousness of Hokuriku sushi. He is leading busy days to ensure guests can enjoy the seasonal flavors of the Hokuriku region.
小山 和隆Kazutaka Koyama
-
-
Villa della Pace
Villa della Pace
- Nanao, Ishikawa
- Italian,Italian/French / Italian / Pasta / Wine
-
![]()
平田 明珠Meiju Hirata
The Chef's Recommendations -
A career in cooking that contributes to the lives of local producers.
Born in 1986 in Tokyo. He studied public administration at university and took a job in a corporation before pursuing his culinary career. He experienced working at several Italian restaurants in Tokyo to train his cooking skills. After meeting with many producers and visiting their local farms, his desire to open his place near the farm grew strong and decided to move to Nanao city in Ishikawa prefecture. He is currently the owner chef at Villa della Pace, displaying his skills before the guests.
平田 明珠Meiju Hirata
-
-
Gotemba Restaurant Kuishinbogomi
御殿場レストラン くいしんぼ五味
- Gotenba/Susono, Shizuoka
- Creative,Sosaku (creative) / General / French / Italian
-
![]()
五味 正博Masahiro Gomi
-
The influence of his father, who worked in the food industry, led him to become a chef
He was born in Tokyo on October 25th, 1956. When he was a child, his bread factory manager father told him, "You never miss a meal if you work in a job related to food." This prompted him to take an interest in food-related jobs. He decided to try and become a chef because he liked eating and cooking. He built up experience by working at restaurants and hotels in Odawara, Hakone, and Kariya. He set up Gotemba Restaurant Kuishinbogomi in 1996, where he displays his talents as chef-owner.
五味 正博Masahiro Gomi
-
-
Shiki No Gochisou Mitsuiwa
四季のごちそう みつ岩
- Hida/Takayama, Gifu
- Kaiseki (course menu),Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
-
![]()
三ツ岩 昇Noboru Mitsuiwa
The Chef's Recommendations -
A chef fascinated by Japanese cuisine who faces his ingredients sincerely with his rich knowledge
Chef Mitsuiwa was born on May 24th, 1956, and is from Takayama city in Gifu prefecture. He has been interested in cooking since childhood. He joined the Buddhist vegetarian cuisine restaurant Kakusho after graduating from school. He moved to Kyoto after this as a result of starting Japanese tea ceremony. He trained for about 5 and a half years at Kawakami in Gion. After gaining further experience at a Japanese style restaurant in Osaka and an eel restaurant in his hometown of Takayama, he opened Mitsuiwa at its present location in 1982 at age 26.
三ツ岩 昇Noboru Mitsuiwa
-
-
Sosaku Kushiage Tsuda
創作串揚げ つだ
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Creative,Sosaku (creative) / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine
-
![]()
津田 猛TSUDATAKESHI
The Chef's Recommendations -
Bringing a new style of making kushiage
After studying French cuisine for 5 years, he took an interest in kushiage (deep fried food on skewers), and studied for 10 years at the Michelin one star restaurant Rokkakutei, in Osaka and Tokyo. In order to bring delicious kushiage to Aichi Prefecture as well, he opened this restaurant on March 4th, 2013.
津田 猛TSUDATAKESHI
-
-
SAYS FARM
SAYS FARM
- Himi, Toyama
- Italian,Italian/French / Japanese Sosaku (creative cuisine) / French / Cake
-
![]()
渡邉 隆二Ryuji Watanabe
-
Entered the cooking field at the age of 25.
After working at popular restaurants in Ginza and Shibuya, he accumulated further training at a restaurant in Napa Valley, California, USA and a restaurant with the stars in Helsinki, Finland. Then he encountered [SAYS FARM] that sticks to using local ingredients to combine and arrange, and became their head chef in 2016. Currently he is serving Italian-based dishes, but created using his own sensibility.
渡邉 隆二Ryuji Watanabe
-
-
Men Urayama Sakae Main Branch
麺うら山 栄本店
- Fushimi, Aichi
- Ramen,Ramen (noodles)
-
![]()
青山 耕士Koji Aoyama
-
The leader of Men Urayama, serving delicate flavors piping hot.
After obtaining a chef's license, Mr. Aoyama started working as a manager at Men Urayama. He offers beautiful and delicious ramen every day, using the broth created by the chefs at Sushi Urayama, carefully boiling the noodles, and delicately arranging the toppings. He is passionate about one of Men Urayama's specialties: providing "a bowl of soup that can be eaten hot to the last" with great care and attention to detail.
青山 耕士Koji Aoyama
-
-
Meshimon Sakemon Santabelle
飯もん酒もん さんたべーる
- Gujo, Gifu
- Italian,Italian/French / Italian / Wine
-
![]()
オーナーシェフOwner Chef
-
Enjoy the authentic taste of European cuisine from a chef who trained in Italy and France
After graduating from culinary college in Osaka, he mastered the art of authentic European gastronomy in France and Italy. Bringing these flavors back to Osaka, he also developed expertise in Japanese cuisine, eventually choosing to open his own restaurant with the aim of bringing the classic, authentic taste of European food to the people of Gujo. He likes to investigate food and drink pairings, including Italian cuisine with rich yet light wine and fresh sashimi with junmaishu (sake without added alcohol or sugar).
オーナーシェフOwner Chef
-
-
Oryori Yanagiya Nishiki
御料理 柳家 錦
- Nishiki-sanchome, Aichi
- Japanese,Japanese / General
-
![]()
林 薫Kaoru Hayashi
-
He makes use of Japanese cooking techniques to create local cuisine at this famous restaurant.
Born In 1972 in Gifu. He is the second son of the owner of a famous fire-side grill restaurant [Oryori Yanagiya] in Mizunami, Gifu. After graduating from Tsuji cooking school in Osaka, he developed his skills at [Ajisai] in Kitashinchi. After devoting himself to Japanese restaurants in Nagoya and [Oryori Yanagiya], he became the manager of [Oryori Yanagiya Nishiki] in 2014 at its opening. In 2016, the restaurant moved to its current location.
林 薫Kaoru Hayashi
-
-
Fujiwara
ふじ原
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
-
![]()
藤原 光章Mitsuaki Fujiwara
The Chef's Recommendations -
Became interested in the world of cooking through a desire to delight others.
Born in December 1969 in Aichi prefecture, Mr. Fujiwara loved making others happy, and so decided to become a chef to bring joy to people with cooking. After graduating, he trained for 16 years at the Japanese restaurant Sakuichi in Osaka. In 2004, he opened his own store, Fujiwara, and became the owner and chef. In 2016, the restaurant moved to a new location and went through a renewal. He still continues to work diligently so as not to bring shame to Sakuichi, which was where he learned everything and which still is at the core of his cooking.
藤原 光章Mitsuaki Fujiwara
-
-
Ryoutei Kakuemon
料亭 覚右衛門
- Tonami/Gokayama, Toyama
- Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / Local Sake
-
![]()
高畠 文夫Fumio Takabatake
The Chef's Recommendations -
A chef with a fighting spirit who respects tradition, and values reform.
Born into the third generation, he learned the ABC's and details of cooking from a young age. At the same time, he learned the happiness of making people smile with his food, and idolized the cooking of the world. In 1987 he graduated from a cooking specialty high school, and started at the main location of "Gomangoku" that same year. In 1994, he opened "Ryoutei Kakuemon." He works to send the memories of his predecessors forward to the coming days.
高畠 文夫Fumio Takabatake
-
-
Hamakko Yokomachi
浜っ子よこまち
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Steak,Yakiniku/Steak / Steak / Tonkatsu (fried pork cutlet) / Seafood
-
![]()
桑原 秀浩Hidehiro Kuwabara
-
Mr. Kuwabara is a Japanese cuisine chef who pays strict attention to ingredient selection.
He was born in 1980 in Yamanashi. Grew up watching the back of his father, a chef. After training at a Japanese restaurant and a fugu restaurant, hoping to share the Japanese culture and the taste of Japanese ingredients, he joined his father's restaurant, Hamakko Yokomachi. As the second generation, he has renovated and developed the restaurant into a place where people can enjoy both Japanese and Western food. Every day, he continues his efforts to provide the best dishes to his guests by sourcing only the finest ingredients and preparing them with care. "Service, space, and utensils are all a part of the cuisine," he says.
桑原 秀浩Hidehiro Kuwabara
-
-
Aquatic Garden and Kyo Kaiseki Cuisine, Yakiniku, Nabe Cuisine - Isshin
水上庭園と京懐石・焼肉・鍋料理 一心
- Ichinomiya, Aichi
- Japanese,Japanese / Nabe (hot pot) / Yakiniku (Japanese BBQ) / Kaiseki (tea-ceremony dishes)
-
![]()
下田 心也Shinya Shimoda
-
The third owner of the restaurant has been cherishing its tradition passed down from his grandfather
Born in Ichinomiya, Aichi Prefecture, in 1975. The predecessor of the current store was opened by his grandfather in 1971, and later, under his father, became the thriving Hida-gyu beef specialty store that it remains today. In the image of his grandfather and father, he grew up surrounded by both cooking and nature and later studied at the "kaiseki cuisine" (Japanese multicourse haute cuisine) restaurant Sueki. He then returned to his family at the age of 27 to further improve his skills. In 2015, he became company president. Currently, he is working hard every day along with the head chef to improve the experience of the restaurant's customers.
下田 心也Shinya Shimoda
-
-
Saitobi Hireya Bakuro Ichidai Nagoya EAST
最飛びヒレ家 馬喰一代 名古屋EAST
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean
-
![]()
深尾 将大Masahiro Fukao
The Chef's Recommendations -
He was brought up being influenced by his father who was the company president, and naturally decided to enter the cooking field.
He was born in 1991 in Gifu prefecture. He learned the fundamentals of cooking at Ecole Tsuji French branch, while having training at a restaurant with the 3 stars in France. After graduating from Ecole Tsuji French branch, he accumulated further training at French restaurants in Tokyo and Gifu. In 2013, he entered [Bakuro Ichidai] and started working in Nagoya. Since May 10, 2017, when [Hireya Bakuro Ichidai Nagoya EAST] opened, he has been working as the area general manager in charge of this branch and others. Currently, he is actively working as the second generation to adapt Hida Beef into French cuisine, making good use of his experience in France.
深尾 将大Masahiro Fukao
-
-
Uogashi Maruten Minato
魚河岸丸天 みなと店
- Numazu, Shizuoka
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi
-
![]()
坪井 徹TSUBOI TORU
-
In the pursuit of new cooking while inheriting the founder's knowledge.
He was born in 1979 in Miyagi Prefecture. Since Tsuboi was a young boy he helped his father, who loved fishing and cooking, to prepare the fish that he caught. Through this he developed a passion for cooking and after graduating cooking school began working at a Japanese restaurant in Numazu. He then went to work for a Japanese bar in Fujinomiya and began undertaking the founder's training at "Uogashi Maruten" in his early twenties. He polished his skills at various affiliated restaurants before becoming the manager at "Uogashi Maruten". As he continues the restaurant's traditions, he is also in pursuit of a new style of cooking.
坪井 徹TSUBOI TORU
-
-
Cueillet
キュイエット
- Nirasaki/Kai, Yamanashi
- French,Italian/French / French
-
![]()
山田 真治Shinji Yamada
-
An orthodox chef of French cuisine that protects the techniques of French cooking
He was born in Yamanashi Prefecture in 1964. From a young age, he had always wanted to manage a restaurant. Although he got a white-collar job after graduating, he quit his job and jumped enthusiastically into the culinary world because he wanted to work with his hands. After training in France, he returned to Japan and trained at a restaurant in Tokyo. After that, he returned to his hometown and worked as a chef for 8 years at a restaurant in Yamanashi, then opened [Cueillet] in 2003. It has become a popular restaurant, with some fans even traveling long distances for the food.
山田 真治Shinji Yamada
-
-
Sakana Ryouri Senmonten Totoichi
魚料理専門店 魚魚一
- Hamamatsu Station, Shizuoka
- Japanese,Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood
-
![]()
仲村 健太郎Kentaro Nakamura
-
Once in a lifetime-the interesting things he learnt through meeting his customers!!
The reason chef Nakamura chose a job involved with food was his part time job as a student at age 16. It started after he experienced praise and delight from his customers after he served them cuisine he had prepared himself for the first time.
仲村 健太郎Kentaro Nakamura
-
-
Sumibiyaki Unagi Uotora
炭火焼 うなぎ 魚寅
- Gujo, Gifu
- Japanese,Japanese / Kushiyaki (grilled skewers) / Unagi (eel)
-
![]()
村井 俊之Toshiyuki Murai
The Chef's Recommendations -
A third generation chef who carries on his family’s legacy with culinary passion.
He was born in October of 1975 and grew up in Gifu Prefecture. His parents managed Uotora during his childhood, and he knew that one day he would take over the restaurant as the third generation heir. At age 18, he started an apprenticeship under his father to start learning the family business, and then eventually he took over for his family and turned the restaurant into Sumibiyaki Unagi Uotora to focus on making dishes with unagi (eel) in the Gujo area of Gifu Prefecture. With his deep love for unagi cuisine, so much so that he is capable of visiting no fewer than three eel establishments a day when on holiday. He spends each and every day training hard to master and learn all there is to know about unagi.
村井 俊之Toshiyuki Murai
-
-
Cave Yunoki
カーヴ・ユノキ
- Toyama City, Toyama
- French,Italian/French / Western Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / French
-
![]()
柚木 栄樹Eiju Yunoki
-
He is exclusively in French cuisine, to spread the local food culture of Toyama.
After learning about French cuisine for approximately 3 years in Toyama prefecture, he worked at the French restaurant [Shido] in Omotesando, Tokyo for 3 years. Then he actively worked as a chef at an ANA hotel for 6 years, then as the master chef there for 8 more years. At the age of 36, he took part in a French cuisine contest [FFCC] to compete in the total ability of modern and classic French cooking skills, using basic French cooking techniques to create modern style French, and won the second place. In 2009, he started working as a chef at the current [Cave Yunoki] to transmit the local food culture of Toyama.
柚木 栄樹Eiju Yunoki
-
