Ishikawa Chef search result : Page 2

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

BERNARD ベルナール Omicho Market, Ishikawa French,Italian/French / French

牛山　隆之Takayuki Ushiyama

He does not want to have any specialties, but rather keep new recipes expressing [now].

He was born in 1977 in Kanazawa city. He was interested in cooking since he was very young, and was already treating his friends with his dishes in his elementary school days. He learned cooking at the TSUJI Culinary Institute in Osaka and France, then accumulated experience in a French restaurant in Kanazawa. At the age of 28, he went to France again to accumulate further experience at a French restaurant with the stars in Jurancon in southwest France, then returned to Japan and opened the current restaurant in 2009. He has kept offering exquisite seasonal dishes which can be enjoyed only in that season of that year. His wholehearted dishes have been highly received, and his restaurant acquired the stars in 2016.

牛山　隆之Takayuki Ushiyama

Kanazawa Sekitei かなざわ石亭 Kenrokuen Garden, Ishikawa Japanese,Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

宮本　信寛 Nobuhiro Miyamoto

His career as a chef is rooted in the happy smiles of his family.

Born in 1968 in Ishikawa prefecture. He had a chance to cook for the family when his mother became sick. His meal was well received then and that was when he began pursuing his culinary career. After graduating high school, he entered to Asadaya corporation, brushed up his skills at Sekitei for 10 years, Shougyotei for 12 years and worked as a head chef at Hotaruya in the tea house district for 3 years. From 2012, the head chef serves the dishes for guests at Sekitei.

宮本　信寛 Nobuhiro Miyamoto

India Restaurant Tirupati インドめし　ティルパティ Teramachi/Arimatsu, Ishikawa Indian,Other Asian / Curry / Indian Curry / Indian

モハン　クマール　タパMOHAN KUMARU

He makes use of local ingredients from Ishikawa and hopes to demonstrate the great taste of Indian food.

Born on March 7th, 1966, in Bangalore, India, he loved making food from a young age. After thinking, "I want everyone to eat good food", at the age of 16 he started on the path to a career in cooking. For 15 years he worked at one of India's top hotels, then built up four years of experience working in a restaurant in Japan. In 2000, in the home prefecture of his wife, Ishikawa, he opened Indian Restaurant Tirupati. He offers real Indian food, making enthusiastic use of ingredients from Ishikawa, with its incredibly rich natural areas.

モハン　クマール　タパMOHAN KUMARU

Kanazawa Izakaya Kappo Genzaemon 金沢・居酒屋割烹　源左ェ門 Korinbo/Katamachi, Ishikawa Izakaya (Japanese tavern),Taverns / General

久保　勝KUBO MASARU

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