81 - 84 of 84 chefs
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Sumibi Yakitori Kirishima
炭火焼鳥 霧島
- Hoshigaoka/Issha, Aichi
- Japanese Sosaku (creative),Japanese / Yakitori (grilled chicken skewers) / Chicken / Shochu
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花田 夏美HANADA NATSUMI
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I entered the food world after a chance encounter with the boss.
Originally, Mr. Ikeda said he enjoyed customer service. While he was doing some other job, he met the boss of "Sumibi Yakitori Kirishima" and became interested in the food world. After that, he was invited by the boss to manage the restuarant together.
花田 夏美HANADA NATSUMI
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Aile d'Ange Nagoya
エルダンジュNAGOYA
- Nagoya Station, Aichi
- French,Italian/French / French
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丹羽 充NIWA MITSURU
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Stepped into the world of culinary from an admiration of white chef coats
Born in 1960 in Aichi prefecture. The glamour of French cuisine left a great impression on him and he set his mind on becoming a French chef himself. He polished his skills at numerous noted restaurants, including The Westin Nagoya Castle, Au Bec Fin Ponto-cho branch, Maxim's de Paris Nagoya branch, and Imperial Wing. In 2004, he took the position of executive chef at Aile d'Ange main branch, a role he maintains to the present day.
丹羽 充NIWA MITSURU
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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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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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