Toyama Chef search result

shirohacha koshitsu annex 四六八ちゃ個室別館 Toyama Station, Toyama Sushi,Japanese / General / Sushi / Sake

河上　卓博Takuhiro Kawakami

Mr. Kawakami believes that the word "delicious" is fundamental for chefs and businesses.

He was born in 1975 in Toyama. His love of food since childhood led him into a cooking career. In Toyama, blessed with food, he was trained at two restaurants, including a Japanese kappo cuisine restaurant, then became independent. In February 2020, he opened a new restaurant [shirohacha koshitsu annex] as a manager. He has been paying special attention to the delicate balance of Japanese cuisine and the needs of guests while polishing his skills. He says the fundamental thing to being a chef is to hear the words "delicious" and "would like to come back," and that is a motto for running a business.

河上　卓博Takuhiro Kawakami

IKKYU 19HITOYASUMI Takaoka Toide branch 一休　19HITOYASUMI　高岡戸出店 Takaoka, Toyama Japanese,Japanese / General / Sousaku Sushi (creative sushi) / Coffee

山崎　愛Ai Yamazaki

Making use of her attentive hospitality, she became a barista.

She was born in 1989 in Inami, Nanto city, Toyama prefecture. After graduating from high school in her hometown, she entered a confectionery school in Kyoto, where she obtained a certificate as a confectionery hygiene master. After accumulating experience at several cafes and restaurants, she went back to her hometown of Toyama with the aim of opening a restaurant there in the future. To improve her skill, she entered [19HITOYASUMI] where she obtained the knowledge of the latte art, coffee, tea, and herbs, and mastered brewing good coffee and tea. Currently, as a skilled barista and service staff, she welcomes the guests day and night with great hospitality.

山崎　愛Ai Yamazaki

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

Matsusaka Ushi Yakiniku Ittetsu 松阪牛焼肉　一徹 Takaoka, Toyama Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

田上　圭介Keisuke Tagami

Bringing smiles to customers by insisting on "speciality" rank quality Matsusaka beef.

Born in 1974 in Toyama prefecture. While he originally worked in a completely seperate industry, he joined the staff at "Ittetsu Takaokahonten" due to a love of yakiniku (Japanese BBQ) and now manages the restaurant. The restuarant only uses "Matsusaka beef." He insists on serving the "speciality" rank, which allows one to enjoy the pure umami (pleasant savory taste) of the red meat itself, something that one cannot do when eating a shimofuri (high-quality marbled) cut. This carefully selected "Matsusaka beef" is always cut and served in the best way that will delight all customers.

田上　圭介Keisuke Tagami

19HITOYASUMI Nanto A-MIEUX branch 19HITOYASUMI　南砺アミュー店 Tonami/Gokayama, Toyama Cafe,Cafe/Sweets / General / Cake / Coffee

南部　愛莉香Arika Nambu

She works busily with three roles; the manager, patissier, and barista.

She was born in 1996 in Toyama prefecture. Her motivation, which brought her to her current position, comes from her childhood graduation yearbook, where she wrote her dream to be a patissier to make delicious cookies and confections. She obtained a cooking license immediately after graduating from the cooking course of Takaoka Ryukoku High School and entered 19HITOYASUMI. In 2016, she was approved as a coffee meister by the Specialty Coffee Association of Japan. Currently, she works busily every day as a manager, a patissier, and a barista at [19HITOYASUMI Nanto A-MIEUX branch].

南部　愛莉香Arika Nambu

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

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

Cave Yunoki カーヴ・ユノキ Toyama City, Toyama French,Italian/French / Western Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / French

柚木　栄樹Eiju Yunoki

He is exclusively in French cuisine, to spread the local food culture of Toyama.

After learning about French cuisine for approximately 3 years in Toyama prefecture, he worked at the French restaurant [Shido] in Omotesando, Tokyo for 3 years. Then he actively worked as a chef at an ANA hotel for 6 years, then as the master chef there for 8 more years. At the age of 36, he took part in a French cuisine contest [FFCC] to compete in the total ability of modern and classic French cooking skills, using basic French cooking techniques to create modern style French, and won the second place. In 2009, he started working as a chef at the current [Cave Yunoki] to transmit the local food culture of Toyama.

柚木　栄樹Eiju Yunoki

Ryoutei Kakuemon 料亭　覚右衛門 Tonami/Gokayama, Toyama Kaiseki (course menu),Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (tea-ceremony dishes) / Local Sake

高畠　文夫Fumio Takabatake

The Chef's Recommendations

A chef with a fighting spirit who respects tradition, and values reform.

Born into the third generation, he learned the ABC's and details of cooking from a young age. At the same time, he learned the happiness of making people smile with his food, and idolized the cooking of the world. In 1987 he graduated from a cooking specialty high school, and started at the main location of "Gomangoku" that same year. In 1994, he opened "Ryoutei Kakuemon." He works to send the memories of his predecessors forward to the coming days.

高畠　文夫Fumio Takabatake

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