Nagasaki Chef search result

Osakaya Hamanomachi Branch 大阪屋　浜町店 Nagasaki City, Nagasaki Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak

小松　貴之Takayuki Komatsu

An expert connoisseur who is behind the sourcing of ingredients for Osakaya.

Mr. Komatsu was born in 1974 in Nagasaki-shi, Nagasaki. Joined Osakaya Hamanomachi Branch at its opening. He is a skilled connoisseur who has been taking responsibility for the Osakaya Group's purchasing. Without compromising on purchasing, he has developed dishes that will please customers with his steady attitude as a chef.

小松　貴之Takayuki Komatsu

BANANA COFFEE BANANA COFFEE Nagasaki City, Nagasaki General,Western / General / Others / Coffee

原田　あゆみAyumi Harada

Seeing her guests' happiness with the food in front of her made Ms. Harada want to become a chef.

She was born in 1991 in Kansai. She first got involved in cooking at a café in Oita Prefecture, where she worked as a hall staff member. When she saw how pleased customers were with the colorful and visually pleasing food, she wished he could cook like that and decided to become a chef herself. Her experience includes working in cafes and dining kitchens all over Japan, from Hokkaido to Okinawa. She learned about cooking through contact with the ingredients and people of various regions. Currently, she is working as a manager of BANANA COFFEE.

原田　あゆみAyumi Harada

Motsunabe Heiwaya もつ鍋　平和家 Nagasaki City, Nagasaki Motsu Nabe (offal hotpot),Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)

龍　伸浩Nobuhiro Ryu

After many experiences, Mr. Ryu reevaluated the charms of his hometown and local food.

He was born in 1964 in Nagasaki. Initially, he worked as a chef at Roppongi's restaurant "Inakaya" for three years. After that, he went into a different industry, but after living in New York City, he rediscovered the beauty of Japanese food culture. He then returned to his hometown of Nagasaki and decided to pursue a career in the food industry again. At the age of 38, he opened Heiwaya. At first, the restaurant was well known for its Udon (noodles). Later, he changed the restaurant's business to focus on Motsunabe. He satisfies diners with its signature Motsunabe and seasonal fish.

龍　伸浩Nobuhiro Ryu

Osakaya Hamaguchi Main Branch 大阪屋　浜口本店 Nagasaki City, Nagasaki Yakiniku (Japanese BBQ),Yakiniku/Steak

小松　貴之Takayuki Komatsu

An expert connoisseur of meat and responsible for menu development for the Osakaya Group.

Mr. Komatsu was born in 1974 in Nagasaki-shi, Nagasaki. Joined Osakaya Hamanomachi Branch at its opening. He is a skilled connoisseur who has been taking responsibility for the Osakaya Group's purchasing. Without compromising on purchasing, he has developed dishes that will please customers with his steady attitude as a chef.

小松　貴之Takayuki Komatsu

Restaurant Pavé レストラン　パヴェ Nagasaki City, Nagasaki French,Italian/French / General / French / European

大曲　哲也Tetsuya Omagari

Based on French skills, Mr. Omagari shows off the deliciousness of Western and local food in Nagasaki.

He was born in 1978 in Nagasaki. A chef at Restaurant Pavé. In high school, he knew the fun and joy of cooking and aspired to be a professional. After graduating from cooking school, he started his career at Nagasaki Tokyu Hotel, the predecessor of ANA Crowne Plaza Hotel Nagasaki Glover Hill. Focusing on French, he learned a wide range of skills in Western cuisine. In 2012, after renewing the current hotel and restaurant, he continued to study further and became his current position. He delivers a variety of Western food that everyone can enjoy, with sincere work.

大曲　哲也Tetsuya Omagari