101 - 120 of 175 chefs
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Gotemba Eki Chikaku Unagi no Hirota
御殿場駅近く 鰻のひろ田
- Gotenba/Susono, Shizuoka
- Japanese,Japanese / Unagi (eel) / Yakitori (grilled chicken skewers) / General
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廣田 保Tamotsu Hirota
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He decided to become a chef when he discovered the joy of customer service while helping out at his mother's restaurant
He was born in Shizuoka Prefecture in 1947. He aspired to become a chef when he started helping out at his mother's restaurant during his university years and discovered the joy of entertaining customers with food and drink. When his older brother took over his mother's restaurant, he went on to train at a long-established eel shop belonging to one of his relatives. After completing his training roughly 35 years ago, he opened his own restaurant in Gotemba called [Unagi no Hirota.] There, he has carefully preserved the secret sauce and techniques passed down since the Meiji Era, which he inherited from his place of training, and serves delicious eel dishes to customers on a daily basis with his naturally friendly smile.
廣田 保Tamotsu Hirota
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IKKYU 19HITOYASUMI Takaoka Toide branch
一休 19HITOYASUMI 高岡戸出店
- Takaoka, Toyama
- Japanese,Japanese / General / Sousaku Sushi (creative sushi) / Coffee
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山崎 愛Ai Yamazaki
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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
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Izakaya Hokkai
居酒屋 北海
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood
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島田 勝弘Katsuhiro Shimada
The Chef's Recommendations -
Please fully enjoy a luxurious experience having fruits of the sea at a place surrounded by mountains
They stock fresh seafood every day. Stick to the freshness of seafood more than necessary, as the restaurant is surrounded by mountains. All ingredients are carefully selected by the owner. They stock only the freshest seafood that can be eaten raw and serve them as sashimi, baked, or boiled in broth. making the best use of their taste. They focus on the seasonal ingredients. For example, abundant mountain vegetables can be served in spring, taking advantage of our location. Finish the dish only after getting the order to serve it in its best condition.
島田 勝弘Katsuhiro Shimada
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Meshimon Sakemon Santabelle
飯もん酒もん さんたべーる
- Gujo, Gifu
- Italian,Italian/French / Italian / Wine
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オーナーシェフOwner Chef
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Enjoy the authentic taste of European cuisine from a chef who trained in Italy and France
After graduating from culinary college in Osaka, he mastered the art of authentic European gastronomy in France and Italy. Bringing these flavors back to Osaka, he also developed expertise in Japanese cuisine, eventually choosing to open his own restaurant with the aim of bringing the classic, authentic taste of European food to the people of Gujo. He likes to investigate food and drink pairings, including Italian cuisine with rich yet light wine and fresh sashimi with junmaishu (sake without added alcohol or sugar).
オーナーシェフOwner Chef
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Otaru Masazushi Sakae
おたる政寿司 栄
- Sakae, Aichi
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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小川 純平Junpei Ogawa
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Mr. Ogawa is attracted to the simple but profound world of sushi and aspires to become a chef.
He was born in 1986 in Ibaraki. He's been interested in cooking since childhood and moved to Tokyo to enter a culinary school at 19. Attracted by the simple but profound world of sushi, he decided to become a sushi chef. After graduation, he got a job at Ginza Kyubei and served for 6 years. Then, he worked as a chef at Otaru Masazushi Shinjuku Branch and was later appointed deputy restaurant manager. In June 2022, the opening of Otaru Masazushi Sakae was decided, and he moved to Nagoya. He is currently working as a store manager.
小川 純平Junpei Ogawa
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Villa della Pace
Villa della Pace
- Nanao, Ishikawa
- Italian,Italian/French / Italian / Pasta / Wine
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平田 明珠Meiju Hirata
The Chef's Recommendations -
A career in cooking that contributes to the lives of local producers.
Born in 1986 in Tokyo. He studied public administration at university and took a job in a corporation before pursuing his culinary career. He experienced working at several Italian restaurants in Tokyo to train his cooking skills. After meeting with many producers and visiting their local farms, his desire to open his place near the farm grew strong and decided to move to Nanao city in Ishikawa prefecture. He is currently the owner chef at Villa della Pace, displaying his skills before the guests.
平田 明珠Meiju Hirata
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Aroma Fresca Nagoya
アロマフレスカ名古屋
- Sakae, Aichi
- Italian,Italian/French / Italian / Pasta / Wine
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飯尾 大輔Daisuke Iio
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A chef who combines ingredients' flavors in a masterly way to bring out the finest flavors.
Born in 1979, Mr. Iio grew up in Sapporo, Hokkaido, and was influenced by his cooking-loving grandmother to go into the culinary world. He explains that taste, surprise, and stirring deep emotions are the things he thinks about while he is cooking. With his masterly skill, he has delighted many customers who visit his restaurant.
飯尾 大輔Daisuke Iio
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Sushi Urayama Main branch
鮨うら山 本店
- Sakae, Aichi
- Sushi,Japanese / Sushi / General / Kaiseki (tea-ceremony dishes)
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小山 和隆Kazutaka Koyama
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Mr. Koyama wishes for many people to taste the deliciousness of Hokuriku sushi (sushi developed in the Hokuriku region).
He was born in 1975. He welcomes guests every day, hoping that many people taste the deliciousness of Hokuriku sushi. He is leading busy days to ensure guests can enjoy the seasonal flavors of the Hokuriku region.
小山 和隆Kazutaka Koyama
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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
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多川 滋樹Shigeki Tagawa
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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
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Cave Yunoki
カーヴ・ユノキ
- Toyama City, Toyama
- French,Italian/French / Western Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / French
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柚木 栄樹Eiju Yunoki
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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
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Men Urayama Sakae Main Branch
麺うら山 栄本店
- Fushimi, Aichi
- Ramen,Ramen (noodles)
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青山 耕士Koji Aoyama
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The leader of Men Urayama, serving delicate flavors piping hot.
After obtaining a chef's license, Mr. Aoyama started working as a manager at Men Urayama. He offers beautiful and delicious ramen every day, using the broth created by the chefs at Sushi Urayama, carefully boiling the noodles, and delicately arranging the toppings. He is passionate about one of Men Urayama's specialties: providing "a bowl of soup that can be eaten hot to the last" with great care and attention to detail.
青山 耕士Koji Aoyama
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Uogashi Maruten Minato
魚河岸丸天 みなと店
- Numazu, Shizuoka
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi
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坪井 徹TSUBOI TORU
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In the pursuit of new cooking while inheriting the founder's knowledge.
He was born in 1979 in Miyagi Prefecture. Since Tsuboi was a young boy he helped his father, who loved fishing and cooking, to prepare the fish that he caught. Through this he developed a passion for cooking and after graduating cooking school began working at a Japanese restaurant in Numazu. He then went to work for a Japanese bar in Fujinomiya and began undertaking the founder's training at "Uogashi Maruten" in his early twenties. He polished his skills at various affiliated restaurants before becoming the manager at "Uogashi Maruten". As he continues the restaurant's traditions, he is also in pursuit of a new style of cooking.
坪井 徹TSUBOI TORU
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Hamakko Yokomachi
浜っ子よこまち
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Steak,Yakiniku/Steak / Steak / Tonkatsu (fried pork cutlet) / Seafood
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桑原 秀浩Hidehiro Kuwabara
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Mr. Kuwabara is a Japanese cuisine chef who pays strict attention to ingredient selection.
He was born in 1980 in Yamanashi. Grew up watching the back of his father, a chef. After training at a Japanese restaurant and a fugu restaurant, hoping to share the Japanese culture and the taste of Japanese ingredients, he joined his father's restaurant, Hamakko Yokomachi. As the second generation, he has renovated and developed the restaurant into a place where people can enjoy both Japanese and Western food. Every day, he continues his efforts to provide the best dishes to his guests by sourcing only the finest ingredients and preparing them with care. "Service, space, and utensils are all a part of the cuisine," he says.
桑原 秀浩Hidehiro Kuwabara
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Cueillet
キュイエット
- Nirasaki/Kai, Yamanashi
- French,Italian/French / French
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山田 真治Shinji Yamada
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An orthodox chef of French cuisine that protects the techniques of French cooking
He was born in Yamanashi Prefecture in 1964. From a young age, he had always wanted to manage a restaurant. Although he got a white-collar job after graduating, he quit his job and jumped enthusiastically into the culinary world because he wanted to work with his hands. After training in France, he returned to Japan and trained at a restaurant in Tokyo. After that, he returned to his hometown and worked as a chef for 8 years at a restaurant in Yamanashi, then opened [Cueillet] in 2003. It has become a popular restaurant, with some fans even traveling long distances for the food.
山田 真治Shinji Yamada
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Hidagyu Ittoya Bakuro Ichidai Nagoya
飛騨牛一頭家 馬喰一代 名古屋
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Yakiniku (grilled meat)
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平手 徳積Tokutsumi Hirate
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Impressed with his boss's passion, he changed his specialty to Japanese BBQ.
He was born on September 26, 1973 in Aichi prefecture. Though he was an Italian chef, he decided to change his field into Japanese BBQ after being fascinated with the charms of Hida Beef and its producers, and the passion of Mr. Fukao, the president of the restaurant. His new goal is to be like Mr. Hirao who keeps studying with a sincere attitude for further improvement. In 2008, he started working at [Hidagyu Ittoya Bakuro Ichidai Nagoya], and is currently working as the master chef there while working actively to create new menus to innovate the restaurant.
平手 徳積Tokutsumi Hirate
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Fujiwara
ふじ原
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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藤原 光章Mitsuaki Fujiwara
The Chef's Recommendations -
Became interested in the world of cooking through a desire to delight others.
Born in December 1969 in Aichi prefecture, Mr. Fujiwara loved making others happy, and so decided to become a chef to bring joy to people with cooking. After graduating, he trained for 16 years at the Japanese restaurant Sakuichi in Osaka. In 2004, he opened his own store, Fujiwara, and became the owner and chef. In 2016, the restaurant moved to a new location and went through a renewal. He still continues to work diligently so as not to bring shame to Sakuichi, which was where he learned everything and which still is at the core of his cooking.
藤原 光章Mitsuaki Fujiwara
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Gotemba Restaurant Kuishinbogomi
御殿場レストラン くいしんぼ五味
- Gotenba/Susono, Shizuoka
- Creative,Sosaku (creative) / General / French / Italian
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五味 正博Masahiro Gomi
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The influence of his father, who worked in the food industry, led him to become a chef
He was born in Tokyo on October 25th, 1956. When he was a child, his bread factory manager father told him, "You never miss a meal if you work in a job related to food." This prompted him to take an interest in food-related jobs. He decided to try and become a chef because he liked eating and cooking. He built up experience by working at restaurants and hotels in Odawara, Hakone, and Kariya. He set up Gotemba Restaurant Kuishinbogomi in 1996, where he displays his talents as chef-owner.
五味 正博Masahiro Gomi
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Sumibiyaki Unagi Uotora
炭火焼 うなぎ 魚寅
- Gujo, Gifu
- Japanese,Japanese / Kushiyaki (grilled skewers) / Unagi (eel)
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村井 俊之Toshiyuki Murai
The Chef's Recommendations -
A third generation chef who carries on his family’s legacy with culinary passion.
He was born in October of 1975 and grew up in Gifu Prefecture. His parents managed Uotora during his childhood, and he knew that one day he would take over the restaurant as the third generation heir. At age 18, he started an apprenticeship under his father to start learning the family business, and then eventually he took over for his family and turned the restaurant into Sumibiyaki Unagi Uotora to focus on making dishes with unagi (eel) in the Gujo area of Gifu Prefecture. With his deep love for unagi cuisine, so much so that he is capable of visiting no fewer than three eel establishments a day when on holiday. He spends each and every day training hard to master and learn all there is to know about unagi.
村井 俊之Toshiyuki Murai
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Aquatic Garden and Kyo Kaiseki Cuisine, Yakiniku, Nabe Cuisine - Isshin
水上庭園と京懐石・焼肉・鍋料理 一心
- Ichinomiya, Aichi
- Japanese,Japanese / Nabe (hot pot) / Yakiniku (Japanese BBQ) / Kaiseki (tea-ceremony dishes)
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下田 心也Shinya Shimoda
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The third owner of the restaurant has been cherishing its tradition passed down from his grandfather
Born in Ichinomiya, Aichi Prefecture, in 1975. The predecessor of the current store was opened by his grandfather in 1971, and later, under his father, became the thriving Hida-gyu beef specialty store that it remains today. In the image of his grandfather and father, he grew up surrounded by both cooking and nature and later studied at the "kaiseki cuisine" (Japanese multicourse haute cuisine) restaurant Sueki. He then returned to his family at the age of 27 to further improve his skills. In 2015, he became company president. Currently, he is working hard every day along with the head chef to improve the experience of the restaurant's customers.
下田 心也Shinya Shimoda
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Steak House Kitchen Hida
ステーキハウス キッチン飛騨
- Hida/Takayama, Gifu
- Steak,Yakiniku/Steak
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河本 敏久Toshihisa Kawamoto
The Chef's Recommendations -
The chef wants to spread the tasty local ingredients of Takayama including their Hida beef.
Born in Yokohama in September 1959. He went to a cooking school as he was interested in cooking. After finishing the school, he went to the southern part of France and learned cooking in an open atmosphere. After coming back to Japan and accumulating experiences as a head chef of western cuisine at a hotel, he started to work at [Kitchen Hida]. They have various guests in Takayama, a popular sightseeing place. He wants them to enjoy the local foods including the delicious Hida beef. Wishing that his guests love the taste of Hida as well as the wonderful nature there, he serves dish respecting the true taste of the meet.
河本 敏久Toshihisa Kawamoto
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