181 - 186 of 186 chefs
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la liliana
ラ・リリアーナ
- Mizuho-ku/Showa-ku, Aichi
- Italian,Italian/French / Italian / Pasta / Wine
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國田 健KUNITA TAKESHI
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A missionary for legitimate Italian cuisine He fell for fresh pasta and chose the path of Italian food
After working in a French restaurant, he was taken to an Italian restaurant by an associate and ate fresh pasta for the first time. He got an incredible shock and, his heart brimming with a desire to learn more, he started learning about Italian cuisine. Crossing over to Italy by himself, his self-confidence, built over a 10 year career, was shattered by the deliciousness of the food made for him by a local old lady, so he started a study of the fundamental importance of making food well. Without purposely pushing to make things different, he tries new techniques and brings in new sensations daily, even as he sticks to the methods of orthodox Italian, all to continue delivering the joy of Italian food.
國田 健KUNITA TAKESHI
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Spaghetti House Chef Meiekinishi
スパゲッティハウス シェフ 名駅西店
- Nagoya Station, Aichi
- Pasta/Pizza,Italian/French / General
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木戸 由紀夫KIDO YUKIO
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A professional whose signature dish is "Ankake (thick sauce) Spaghetti".
After working for the Toyohashi restaurant "Ciao" for five years he opened his own place. He left the establishment he ran for 27 years to his son, and opened "Spaghetti House Chef Meiekinishi" nine years ago. He is a chef of the ankake (a thick, starchy kudzu sauce) spaghetti school of cuisine.
木戸 由紀夫KIDO YUKIO
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Blowfish Restaurant Tokufuku
フグ料理 徳福
- Nishiki-sanchome, Aichi
- Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)
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佐藤 誠SATO MAKOTO
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We have been serving blowfish dishes for 14 years now! Blowfish dishes brought to you by a specialist.
He was born in Fukuoka prefecture in 1978. After working in a blowfish cuisine restaurant part time, he decided to become a chef. He diligently studied cooking while gaining experience working at a blowfish/seafood restaurant in Fukuoka, Otora. Already thinking about breaking out on his own, he had a chance encounter that lead to him moving to Nagoya and opening up his shop, Blowfish Restaurant Tokufuku, after a year of preparation. And the rest is history.
佐藤 誠SATO MAKOTO
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Kanazawa Izakaya Kappo Genzaemon
金沢・居酒屋割烹 源左ェ門
- Korinbo/Katamachi, Ishikawa
- Izakaya (Japanese tavern),Taverns / General
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久保 勝KUBO MASARU
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Skilled in many culinary domains, he has experience in making dishes like sushi and other Japanese food, as well as traditional local cuisine.
He was born in 1974. Since he was a child he liked food. He has chosen to work in the culinary world. He accumulated experience by working for a long time in restaurants with sushi and other Japanese dishes. He has devoted himself to improving his cooking ability. He has been the head chef of Genzaemon, displaying his talent in Japanese cuisine and Kaga cuisine.
久保 勝KUBO MASARU
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Sumibi Yakiniku Himawaritei
炭火焼肉 ひまわり亭
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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梶原 直人KAJIWARA NAOTO
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The chef strives everyday to make his restaurant an energizing place for his customers.
Born in1971, in Yamanashi prefecture, the chef has always loved cooking since his childhood. With his experience working at a yakiniku (Japanese BBQ) restaurant, he came to think, "If I were to have a job for life, I'd like to become a chef who makes people happy." As he was especially charmed with yakiniku, which seemed to invigorate people, he decided to work at a yakiniku restaurant in Yokohama when he was 20. After that, he opened up his own restaurant, Yakiniku Himawari Tei. He makes his own tare (sauce) and kimchi (pickled cabbage), and provides delicious meat for a reasonable price.
梶原 直人KAJIWARA NAOTO
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Momofuku
百福
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Kaiseki (course menu),Japanese / Fugu (blowfish) / Sashimi (raw fish)/Seafood / General
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百瀬 敢司MOMOSE ATSUSHI
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This chef has devoted himself to the art of preparing fugu (pufferfish) for 28 years, and continues his exploration of the most delicious fugu dishes
Born on April 8, 1967, in Gifu Prefecture. After graduating from high school, he studied in a culinary school, before joining a fugu (blowfish) restaurant in Osaka, where he would work for 20 years. In 2007, he opened his Momofuku restaurant in Nagoya, Aichi Prefecture. He is committed to making his restaurant a place his customers invite their loved ones to, and long to visit again.
百瀬 敢司MOMOSE ATSUSHI
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