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101 - 120 of 178 chefs

Sushi Rebo

鮨 令歩

  • Nishiki-sanchome, Aichi
  • Sushi,Japanese / General / Sushi / Sake

佐々木 英師Eiji Sasaki

Seeing the smiles of all guests is the best part of being a sushi chef.

Mr. Sasaki was born in 1985 in Aichi. At the age of 16, he chose to become a sushi chef and began his training. He changed his job to another industry to "try something different," but returned to sushi chef because he still loved the happy smiles on the faces of his guests when they ate his sushi. At 26, he was chosen as a store manager, and at 27, he set up an affiliated store in Malaysia. Then in January 2021, he was appointed manager of Sushi Rebo at the time of its opening. He provides smooth service to foreign guests with about six and a half years of overseas experience.

佐々木 英師Eiji Sasaki

Hitsumabushi Nagoya Bincho Esca Location

ひつまぶし備長 エスカ店

  • Nagoya Station, Aichi
  • Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

藤井 光Hikaru Fujii

The Chef's Recommendations

 

 

藤井 光Hikaru Fujii

Hitsumabushi Nagoya Bincho Kinshachi Yokocho Location

ひつまぶし名古屋備長 金シャチ横丁店

  • Marunouchi, Aichi
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

青木 陽一 Ena Tangezaka

 

 

青木 陽一 Ena Tangezaka

Ishiya

いしや

  • Kanazawa Station, Ishikawa
  • Japanese,Japanese / General

宮川 説保Tokiyasu Miyakawa

The Chef's Recommendations

Mr. Miyakawa is a chef who carries on the tradition, carefully creating a space for enjoying meals.

He was born in 1971 in Ishikawa. His family owned a long-established kappo restaurant, Ishiya, which has been in business since 1866. He entered the culinary field to follow in his family's footsteps. After graduating from college, he trained at "Naniwa Kappo Kigawa," led by Mr. Shuzo Ueno. After seven years of experience, he joined Ishiya. As well as taking the time and effort to cook, he carefully creates a space where guests can fully enjoy their meal and welcomes them to a blissful moment.

宮川 説保Tokiyasu Miyakawa

Charcoal & Dining Sharaku Himi-ten

チャコール&ダイニング 写楽 氷見店

  • Himi, Toyama
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kamameshi (rice cooked in an iron pot) / Motsu Nabe (offal hot pot)

樋口 就彦Narihiko Higuchi

The Chef's Recommendations

He searches for the best ingredients to create yakitori (grilled chicken skewer) that brings out the delicious flavors of the chicken

Born in Toyama on July 29th, 1958, his family owned a chicken wholesale store. Growing up and working closely with chicken, as well as watching his father cook yakitori, made him want to run his own restaurant. He set up Charcoal & Dining Sharaku Himi-ten in 1996 and began his career as the restaurant's chef owner. He works on the frontline, continually creating straight cuisine that carefully and faithfully preserves the essence of his ingredients.

樋口 就彦Narihiko Higuchi

Teppanyaki Atsu-Atsu

鉄板焼き あつあつ

  • Korinbo/Katamachi, Ishikawa
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling) / General

多川 滋樹Shigeki Tagawa

He mastered tappanyaki (grilled on iron griddle) cuisine in his own style, after accumulating training in Kanazawa and Osaka.

He was born in 1981 in Ishikawa prefecture. After working in various fields, at the age of 27 he started training at a teppanyaki (grilled on iron griddle) restaurant in Kanazawa for 2 and a half years, and at a high-end teppanyaki restaurant in Osaka for 3 years. In February 2015, he opened [Teppanyaki Atsu-Atsu] in Kanazawa to offer reasonable teppanyaki which is generally considered high-budget. His dishes served in his own style receive high reputation, such as steak with A5-rank Hida Beef, and a teppan (iron griddle) Chinese menu cooked on an iron griddle.

多川 滋樹Shigeki Tagawa

Hidagyu Tabedokoro Tengu

飛騨牛食処 天狗

  • Hida/Takayama, Gifu
  • Izakaya (Japanese tavern),Taverns / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

田川 徹平Teppei Tagawa

A naturally-born chef taking over his long-standing family business.

Born in 1985, a native of Gifu prefecture. Raised in a family that manages an established meat shop Tengu Sohonten founded in 1927 in Hida Takayama area, it was natural for him to pursue a career in cooking. After training himself in the culinary art, he started working as a chef at Hidagyu Tabedokoro Tengu from 2014 which is under the direct management of Tengu Sohonten located next to the restaurant. This main shop is designated as one of Takayama city's important architecture.       

田川 徹平Teppei Tagawa

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

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

Yakiniku Ichiro

焼肉 一路

  • Otsuki/Tsuru/Uenohara, Yamanashi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

長田 晃一Terukazu Osada

He hopes that customers will love his food and choose to come back again

Born in July 1964 in Yamanashi prefecture, he attended culinary college in Tokyo after graduating from high school. In the evenings, he trained at a yakiniku (grilled meat) restaurant. He took over the running of the yakiniku restaurant established by his gourmand father. As well as taking the standard diligent approach to hygiene, he is also extremely particular about his suppliers. He investigates a number of different wholesale stores, so that he is able to serve the safest and most delicious meat. He hopes that customers will love his food and choose to come back again.

長田 晃一Terukazu Osada

Kitamae Soba Takadaya (Suehiro)

北前そば高田屋・末広店

  • Takaoka, Toyama
  • Izakaya (Japanese tavern),Taverns / Soba (noodles) / Donburi (rice bowl) / Japanese Sosaku (creative cuisine)

市原 昭久Akihisa Ichihara

He was inspired to become a chef because of his father

Chef Ichihara was born in Kaga, Ishikawa in 1966. He chose the cuisine field through the influence of his father, who was also a chef, leading to the present day. He serves soba noodles and authentic creative Japanese cuisine. He devotes himself to his cuisine every day so that customers can return home with a smile on their face.

市原 昭久Akihisa Ichihara

Steak House Kitchen Hida

ステーキハウス キッチン飛騨

  • Hida/Takayama, Gifu
  • Steak,Yakiniku/Steak

河本 敏久Toshihisa Kawamoto

The Chef's Recommendations

The chef wants to spread the tasty local ingredients of Takayama including their Hida beef.

Born in Yokohama in September 1959. He went to a cooking school as he was interested in cooking. After finishing the school, he went to the southern part of France and learned cooking in an open atmosphere. After coming back to Japan and accumulating experiences as a head chef of western cuisine at a hotel, he started to work at [Kitchen Hida]. They have various guests in Takayama, a popular sightseeing place. He wants them to enjoy the local foods including the delicious Hida beef. Wishing that his guests love the taste of Hida as well as the wonderful nature there, he serves dish respecting the true taste of the meet.

河本 敏久Toshihisa Kawamoto

Sushi Daimon

鮨 大門

  • Uozu/Kurobe, Toyama
  • Sushi,Japanese / General / Sushi / Japanese Sosaku (creative cuisine)

大門 太郎Taro Daimon

He was fascinated with the master chef of a sushi shop he visited in his childhood days.

He is from Toyama prefecture. Being fascinated with the master chef of the sushi shop he was taken to by his father, he started working part time at a sushi shop when he was a high school student, then accumulated training at Japanese restaurants. At the age of 22, he moved to Otaru city in Hokkaido and visited sushi restaurants without appointments to ask to let him work. During his 4 year training at a sushi shop in Otaru, far away from his home town, his thoughts towards sushi and his hometown changed. In 2012, he opened [Sushi Daimon] in Toyama, to serve sushi that can be made only in Toyama.

大門 太郎Taro Daimon

Izakaya Hokkai

居酒屋 北海

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood

島田 勝弘Katsuhiro Shimada

The Chef's Recommendations

Please fully enjoy a luxurious experience having fruits of the sea at a place surrounded by mountains

They stock fresh seafood every day. Stick to the freshness of seafood more than necessary, as the restaurant is surrounded by mountains. All ingredients are carefully selected by the owner. They stock only the freshest seafood that can be eaten raw and serve them as sashimi, baked, or boiled in broth. making the best use of their taste. They focus on the seasonal ingredients. For example, abundant mountain vegetables can be served in spring, taking advantage of our location. Finish the dish only after getting the order to serve it in its best condition.

島田 勝弘Katsuhiro Shimada

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

Yakiniku Tokugawaen Hisaya-odori branch

焼肉 徳川苑 久屋大通店

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

中島 惇平Junpei Nakashima

Mr. Junpei Nakashima surprises and impresses guests with his splendid cuisine, space, and service. 

Mr. Junpei Nakashima was born in 1995 in Saga Prefecture. He grew up near a ranch and his relatives ran a meat processing plant, so he was familiar with beef and naturally decided to become a chef. He graduated from a culinary school and then joined Nagoya Marriott Associa Hotel. After that, he actively worked at Teppan Dining Shu Sakae & Meieki branches, and also became the manager of Steak Taka. Currently, he is active at Yakiniku Tokugawaen Hisaya-odori branch, working hard to create the best space and offer exquisite cuisine that continuously surprises and impresses the guests. 

中島 惇平Junpei Nakashima

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

Otaru Masazushi Sakae

おたる政寿司 栄

  • Sakae, Aichi
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

小川 純平Junpei Ogawa 

Mr. Ogawa is attracted to the simple but profound world of sushi and aspires to become a chef.

He was born in 1986 in Ibaraki. He's been interested in cooking since childhood and moved to Tokyo to enter a culinary school at 19. Attracted by the simple but profound world of sushi, he decided to become a sushi chef. After graduation, he got a job at Ginza Kyubei and served for 6 years. Then, he worked as a chef at Otaru Masazushi Shinjuku Branch and was later appointed deputy restaurant manager. In June 2022, the opening of Otaru Masazushi Sakae was decided, and he moved to Nagoya. He is currently working as a store manager.

小川 純平Junpei Ogawa 

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

Hidagyu Ittoya Bakuro Ichidai Nagoya

飛騨牛一頭家 馬喰一代 名古屋

  • Nagoya Station, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Yakiniku (grilled meat)

平手 徳積Tokutsumi Hirate

Impressed with his boss's passion, he changed his specialty to Japanese BBQ.

He was born on September 26, 1973 in Aichi prefecture. Though he was an Italian chef, he decided to change his field into Japanese BBQ after being fascinated with the charms of Hida Beef and its producers, and the passion of Mr. Fukao, the president of the restaurant. His new goal is to be like Mr. Hirao who keeps studying with a sincere attitude for further improvement. In 2008, he started working at [Hidagyu Ittoya Bakuro Ichidai Nagoya], and is currently working as the master chef there while working actively to create new menus to innovate the restaurant.

平手 徳積Tokutsumi Hirate

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