381 - 383 of 383 chefs
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Kobe Harborland Sandaya
神戸ハーバーランド 三田屋
- Harborland, Hyogo
- Steak,Yakiniku/Steak / Japanese Beef Steak / Steak / Western Teppanyaki (iron griddle grilling)
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村田 茂郎MURATA SHIGERU
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Providing topquality beef cultivated by scouring the industry with a critical eye.
Born in 1956 in Sanda city, Hyogo prefecture. For eight years he threw himself into ensuring product quality within the meat industry, attaining a qualification as a 'meat specialist'. After that he began to take an interest in attracting customers from far and wide to his home base of Hyogo with nothing but a "home-grown beef tenderloin course" and just like that, Sandaya was born. Currently he uses skills and techniques fostered by his experience in the meat industry throughout the whole store.
村田 茂郎MURATA SHIGERU
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Gion Nishikawa
祇園 にしかわ
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Sake
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西川 正芳NISHIKAWA MASAYOSHI
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Our spirited chef started with a yearning for beautiful, delicious food
He was born in 1975 in Muromachi, Kyoto. His grandfather was a craftsman who painted ceramics in the Yuzen style, and he says, "He'd often take me to restaurants and art galleries when I was young." Having been raised around so many beautiful and delicious things, he longed to become a chef of Kyoto-style cuisine, and after graduating from high school, he headed down that path. He trained at famous restaurants like "Gion Sasaki", worked as head chef of "Warabi no Sato", and in 2008 opened "Gion Nishikawa". His motto is to be open and welcoming, and he serves his guests with a friendy smile and candid voice.
西川 正芳NISHIKAWA MASAYOSHI
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DINING BAR SHARE
DINING BAR SHARE
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Dining Bar,Dining bar / General / Italian / Wine
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野村 祐登Yuto Nomura
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Space, service, and cuisine. Mr. Nomura pays attention to everything and produces "special moments."
He was born in 1991 in Shizuoka. After graduating high school, he learned the basics of cooking at a kappo restaurant and later worked in a variety of businesses, including yakitori and robatayaki (coal grilling) restaurants. He joined DINING BAR SHARE after gaining experience in several different types of restaurant businesses. Involved in menu development and improvement of existing menus, he offers a variety of creative pasta and handmade sweets and delivers a gentle and happy time with deliciousness.
野村 祐登Yuto Nomura
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