Ehime Chef search result

Kyoufu Ippin Ryouri Kiyomizu 京風一品料理きよみず Okaido/Gintengai, Ehime Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

森脇　巧Takumi Moriwaki

Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.

He was born in 1973 in Ehime. From a young age, he watched his father run the restaurant, and he naturally longed to become a chef. After studying at Hiiragiya, a long-established Japanese-style hotel in Kyoto, he became the second-generation head chef at Kiyomizu. He has an established reputation for his cooking skills, keen sense of ingredients, and ability to deliver seasonal delicacies. He always puts his guests first. His cuisine, which continues to innovate while preserving tradition, provides visitors a blissful experience.

森脇　巧Takumi Moriwaki

Sushi no Ma 鮨の間 Okaido/Gintengai, Ehime Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi

野間　美枝Mie Noma

Ms. Noma has accumulated determination since she was a teenager and entered the world of chefs, pursuing the same dream as her husband.

She was born in Ehime. Upon marrying the owner-chef, with whom she had been dating since high school, she decided to become the proprietress. She had been a hairdresser but entered the world of chefs to share her husband's dream of being a chef. With the eye, spirit, and concern for customer service she has acquired in her more than 10 years as a hairdresser, she handles various tasks from the kitchen to serving customers. With the "eye, spirit, and concern" for customer service that she has acquired over 10 years as a hairdresser, she handles a wide range of tasks from the kitchen to serving customers. Her warm smile and friendly atmosphere make her a popular proprietress at Sushi no Ma, and many regular customers keep coming back to the restaurant.

野間　美枝Mie Noma

Ippin Oryori Ootaki 一品　御料理　おゝたき Okaido/Gintengai, Ehime Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

大瀧　泰三Taizo Ootaki

Mr. Ootaki carefully chooses various ingredients from Ehime and uses the skills he honed in Kyoto to weave seasonal Japanese cuisine.

He was born in 1979 in Ehime. He is the owner of Ippin Oryori Ootaki. Attracted to the culinary world during his college years, he trained in Kyoto. After experiencing French cuisine, he moved on to Japanese cuisine, studied at famous restaurants in Ponto-cho and Gion, and worked as a head chef and restaurant manager. Returning to his hometown at 33, he opened his current restaurant in 2013. With the skills and taste cultivated in Kyoto, he has developed the restaurant into one of Matsuyama's best by offering dishes in which the unique flavors of local ingredients shine through. The restaurant has become popular among Japanese and foreign travelers in recent years, entertaining guests with authentic Japanese cuisine.

大瀧　泰三Taizo Ootaki

Pizzeria Austro Pizzeria　Austro Imabari, Ehime Italian,Italian/French / Italian / Neapolitan Pizza / Wine

佐野　大介SANO DAISUKE

The influence of his chef father led him down the same path

Our chef Sano was raised looking up to his chef father from the time he was a child. Seeing how delighted people were when they ate his father's food, he thought, "Someday, I want to make people happy like that with my own cooking," which led him down the same path. Afterwards he built up experience at various Italian restaurants, before opening this establishment. His memories of his father's cooking still form the foundation for Sano's own culinary style even now.

佐野　大介SANO DAISUKE

Amimoto 網元 Matsuyama City, Ehime Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

塩沢　研SHIOZAWA KEN

I would like a lot of people to taste the deliciousness of Matsuyama's seafood.

He was born in 1971 in Fukuyama city in Hiroshima Prefecture. When he was young, he saw a chef in action and thought he looked cool. Wanting to do the same, he decided to enter the world of cooking. After training in various types of restaurants throughout the country, he tried the fish in Matsuyama and was moved by its deliciousness, which was beyond the imagination. When he opened Amimoto, he became both the restaurant owner and master chef. Every day, he strives to share the deliciousness of the food he was once moved by with a lot of people, and is currently in his 6th year.

塩沢　研SHIOZAWA KEN

Ajisho 味将 Shikoku-Chuo, Ehime Sushi,Japanese / General / Sushi / Oshizushi (pressed sushi)

石川　将太郎ISHIKAWA SHOTARO

Keeping the words "learn from the past" close to his heart and valuing the traditions of Japanese cuisine, he naturally started his career as a chef

Born in Ehime prefecture on August 20, 1975, he grew up in a family who were running Ajisho. So, from a young age, he understood from experience both the severity and joy felt as a chef. Although he had his heart set on becoming a stockbroker while studying at college, he began his career as a chef in order to succeed his father. After graduating from college, he trained in Japanese cuisine and sushi and headed to Ajisho 12 years ago. He continues with devotion every day to being the chef he visualized himself as at a young age, while valuing the traditions and the words "learn from the past" close to his heart.

石川　将太郎ISHIKAWA SHOTARO

Nanohana なの花 Okaido/Gintengai, Ehime Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

高橋　邦親TAKAHASHI KUNICHIKA

I like eating nice food. That's why I became a chef.

I want to eat quality food, I want to make quality food, and I want people to eat quality food. Because I felt this way, I entered the world of cooking. I am still learning everyday and I make my food with passion.

高橋　邦親TAKAHASHI KUNICHIKA

Hagi no Chaya 萩の茶屋 Niihama, Ehime Soba (noodles),Japanese / General / Soba (noodles)

井原　和武IHARA KAZUTAKE

Quality ingredients are essential for soba. A soba artisan who ignores profit in order to serve up delicious soba

He was born in 1967 in Ehime Prefecture. The family's soba restaurant had been founded by his father. Growing up watching his father at work, he knew as a young child that he wanted to succeed his father at the restaurant. In order to hone his skills, he left home for years to train at renowned soba restaurants in Chiba Prefecture, Saitama Prefecture, and at Matsumoto in Nagano Prefecture. He then returned home to take over "Hagi no Chaya". Using only the finest ingredients to serve up the best soba, he pays no attention to profit-a true soba artisan.

井原　和武IHARA KAZUTAKE