121 - 140 of 175 chefs
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Yakiniku Sawagi
焼肉さわぎ
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Horumon (offal meat)
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滝澤 清成Kiyonari Takizawa
The Chef's Recommendations -
Praise from the owner of Yakiniku Sawagi for a sincere work ethic led to becoming a chef
Mr. Takizawa was born in Aichi Prefecture on April 13th, 1981. While working at his former job in the amusement park industry, his sincere approach to his work and amazing customer service caught the attention of the future owner of Yakiniku Sawagi, and when restaurant opened, he was scouted as a chef. He works tirelessly every day on everything from assessing inventory to setting up, to managing how customers are served. He says, [We procure fresh meat daily so we can serve our customers delicious offal without any foul smell.]
滝澤 清成Kiyonari Takizawa
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SAYS FARM
SAYS FARM
- Himi, Toyama
- Italian,Italian/French / Japanese Sosaku (creative cuisine) / French / Cake
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渡邉 隆二Ryuji Watanabe
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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
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Saitobi Hireya Bakuro Ichidai Nagoya EAST
最飛びヒレ家 馬喰一代 名古屋EAST
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean
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深尾 将大Masahiro Fukao
The Chef's Recommendations -
He was brought up being influenced by his father who was the company president, and naturally decided to enter the cooking field.
He was born in 1991 in Gifu prefecture. He learned the fundamentals of cooking at Ecole Tsuji French branch, while having training at a restaurant with the 3 stars in France. After graduating from Ecole Tsuji French branch, he accumulated further training at French restaurants in Tokyo and Gifu. In 2013, he entered [Bakuro Ichidai] and started working in Nagoya. Since May 10, 2017, when [Hireya Bakuro Ichidai Nagoya EAST] opened, he has been working as the area general manager in charge of this branch and others. Currently, he is actively working as the second generation to adapt Hida Beef into French cuisine, making good use of his experience in France.
深尾 将大Masahiro Fukao
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Sushi Daimon
鮨 大門
- Uozu/Kurobe, Toyama
- Sushi,Japanese / General / Sushi / Japanese Sosaku (creative cuisine)
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大門 太郎Taro Daimon
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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
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Yakiniku Ichiro
焼肉 一路
- Otsuki/Tsuru/Uenohara, Yamanashi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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長田 晃一Terukazu Osada
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He hopes that customers will love his food and choose to come back again
Born in July 1964 in Yamanashi prefecture, he attended culinary college in Tokyo after graduating from high school. In the evenings, he trained at a yakiniku (grilled meat) restaurant. He took over the running of the yakiniku restaurant established by his gourmand father. As well as taking the standard diligent approach to hygiene, he is also extremely particular about his suppliers. He investigates a number of different wholesale stores, so that he is able to serve the safest and most delicious meat. He hopes that customers will love his food and choose to come back again.
長田 晃一Terukazu Osada
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Sosaku Kushiage Tsuda
創作串揚げ つだ
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Creative,Sosaku (creative) / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine
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津田 猛TSUDATAKESHI
The Chef's Recommendations -
Bringing a new style of making kushiage
After studying French cuisine for 5 years, he took an interest in kushiage (deep fried food on skewers), and studied for 10 years at the Michelin one star restaurant Rokkakutei, in Osaka and Tokyo. In order to bring delicious kushiage to Aichi Prefecture as well, he opened this restaurant on March 4th, 2013.
津田 猛TSUDATAKESHI
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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
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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
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Hidagyu Tabedokoro Tengu
飛騨牛食処 天狗
- Hida/Takayama, Gifu
- Izakaya (Japanese tavern),Taverns / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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田川 徹平Teppei Tagawa
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A naturally-born chef taking over his long-standing family business.
Born in 1985, a native of Gifu prefecture. Raised in a family that manages an established meat shop Tengu Sohonten founded in 1927 in Hida Takayama area, it was natural for him to pursue a career in cooking. After training himself in the culinary art, he started working as a chef at Hidagyu Tabedokoro Tengu from 2014 which is under the direct management of Tengu Sohonten located next to the restaurant. This main shop is designated as one of Takayama city's important architecture.
田川 徹平Teppei Tagawa
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Shiki No Gochisou Mitsuiwa
四季のごちそう みつ岩
- Hida/Takayama, Gifu
- Kaiseki (course menu),Japanese / General / Sushi / Kaiseki (traditional multi-course meal)
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三ツ岩 昇Noboru Mitsuiwa
The Chef's Recommendations -
A chef fascinated by Japanese cuisine who faces his ingredients sincerely with his rich knowledge
Chef Mitsuiwa was born on May 24th, 1956, and is from Takayama city in Gifu prefecture. He has been interested in cooking since childhood. He joined the Buddhist vegetarian cuisine restaurant Kakusho after graduating from school. He moved to Kyoto after this as a result of starting Japanese tea ceremony. He trained for about 5 and a half years at Kawakami in Gion. After gaining further experience at a Japanese style restaurant in Osaka and an eel restaurant in his hometown of Takayama, he opened Mitsuiwa at its present location in 1982 at age 26.
三ツ岩 昇Noboru Mitsuiwa
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Yakiniku Tokugawaen Hisaya-odori branch
焼肉 徳川苑 久屋大通店
- Marunouchi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Naengmyeon (Korean cold noodle) / Yakiniku (grilled meat) / Korean
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中島 惇平Junpei Nakashima
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Mr. Junpei Nakashima surprises and impresses guests with his splendid cuisine, space, and service.
Mr. Junpei Nakashima was born in 1995 in Saga Prefecture. He grew up near a ranch and his relatives ran a meat processing plant, so he was familiar with beef and naturally decided to become a chef. He graduated from a culinary school and then joined Nagoya Marriott Associa Hotel. After that, he actively worked at Teppan Dining Shu Sakae & Meieki branches, and also became the manager of Steak Taka. Currently, he is active at Yakiniku Tokugawaen Hisaya-odori branch, working hard to create the best space and offer exquisite cuisine that continuously surprises and impresses the guests.
中島 惇平Junpei Nakashima
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Sakana Ryouri Senmonten Totoichi
魚料理専門店 魚魚一
- Hamamatsu Station, Shizuoka
- Japanese,Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood
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仲村 健太郎Kentaro Nakamura
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Once in a lifetime-the interesting things he learnt through meeting his customers!!
The reason chef Nakamura chose a job involved with food was his part time job as a student at age 16. It started after he experienced praise and delight from his customers after he served them cuisine he had prepared himself for the first time.
仲村 健太郎Kentaro Nakamura
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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)
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市原 昭久Akihisa Ichihara
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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
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Yakiniku no Kawayoshi
焼肉のかわよし
- Nishiki-sanchome, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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榎木 和則Kazunori Enoki
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Mr. Enoki is a dedicated meat chef with a keen eye for quality with years of experience and skill.
He is from Kumamoto. Originally worked at another restaurant before being recruited to join Kawayoshi. With more than 30 years of experience in the meat industry, he carefully selects meat with his wide range of experience and keen eye. To provide both "delicious" and " reasonable prices," he is responsible for everything from meat selection to price negotiation. He always seeks ways to please his customers with his delicious yakiniku, using the skills he has honed over the years. His uncompromising work is the perfect role model of an artisan chef.
榎木 和則Kazunori Enoki
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Miyabi An
みやび庵
- Hida/Takayama, Gifu
- Soba (noodles),Japanese / Gyudon (beef bowl) / Soba (noodles) / Kaiseki (traditional multi-course meal)
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角田 博Hiroshi Tsunoda
The Chef's Recommendations -
He believes in thoroughly investigating things. A chef who is brimming with passion
Chef Tsunoda was born on July 7th, 1970 and is from Saitama prefecture. He is a graduate of Musashino Cooking College. He decided to become a chef because he liked cooking and because he started a part time job at a restaurant. He steadily gained experience, rising up to become the head chef at a Japanese restaurant in a resort hotel. Along the way, he became fascinated by the charm of soba noodles, studying them while still working as head chef before going independent. He opened Miyabi An in Hida Takayama.
角田 博Hiroshi Tsunoda
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Le jardin fukui
Le jardin fukui
- Fukui City, Fukui
- French,Italian/French / French / Seafood / Steak
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堀内 亮Ryo Horiuchi
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Awarded first prize in a renowned international culinary competition. Mr. Horiuchi is a world-recognized French chef.
He was born in 1988 in Kyoto. After graduating from a vocational school, he worked at Tokyo Ginza L'OSIER and Mandarin Oriental Tokyo SIGNATURE before moving to France. He served two years at "Sur mesure par Tierry Marx" and then at "Regis et Jacques Marcon" as Chef de Partie and Sous Chef and returned to Japan. After worikn as an assistant chef at Palace Hotel Tokyo Ester, he joined Le jardin fukui. He won the first prize at the 54th International Signature Cuisine Competition "LE TAITTINGER" in the 2022 World Championship.
堀内 亮Ryo Horiuchi
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Hikariya Nishi
ヒカリヤ ニシ
- Matsumoto Station, Nagano
- French,Italian/French / French / Wine
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田邉 真宏Masahiro Tanabe
The Chef's Recommendations -
Opening the way in the field of cuisine with the broad knowledge that he learned from his pioneers and renowned restaurant abroad
Born in Tochigi in 1975. He wanted to be a chef as he was enjoying his grandmother's cooking who lived in France. After graduating from [Ecole Curiner Kokuritsu], a cooking school, he worked under Mr. Kazunori Otowa at [Auberge] in Utsunomiya. Then he went to Europe and accumulated experiences at renowned restaurants in Lyon, Florence, Barcelona, London. After returning to Japan, he became the master chef of [Niki Club] in Nasu. He has also been working for restaurants in Roppongi and Ginza. As the grand chef of [Hikariya] group since 28 years old, he has been devoting himself to natural French cuisine, respecting the thoughts of the producers of the ingredients, raising chefs of the next generation, and educating people about food.
田邉 真宏Masahiro Tanabe
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la rencontre
ラ・ランコントル
- Nagano, Nagano
- French,Italian/French / French
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瀬下 努Tsutomu Seshimo
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He wants to spread the local ingredients of Nagano, a treasure box of ingredients.
He was born in 1977 in Nagano prefecture. After graduating from high school, he entered a culinary school, then trained at [HOTEL DE MIKUNI] for 12 years. He also worked as the master chef at [Izu Auberge arcana izu] and [Yakushima sankara hotel & spa]. In December 2016, he went independent and opened [la rencontre]. He wants to spread the local ingredients of Nagano, a treasure box of ingredients.
瀬下 努Tsutomu Seshimo
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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
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宮本 信寛 Nobuhiro Miyamoto
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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
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Oryori Yanagiya Nishiki
御料理 柳家 錦
- Nishiki-sanchome, Aichi
- Japanese,Japanese / General
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林 薫Kaoru Hayashi
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He makes use of Japanese cooking techniques to create local cuisine at this famous restaurant.
Born In 1972 in Gifu. He is the second son of the owner of a famous fire-side grill restaurant [Oryori Yanagiya] in Mizunami, Gifu. After graduating from Tsuji cooking school in Osaka, he developed his skills at [Ajisai] in Kitashinchi. After devoting himself to Japanese restaurants in Nagoya and [Oryori Yanagiya], he became the manager of [Oryori Yanagiya Nishiki] in 2014 at its opening. In 2016, the restaurant moved to its current location.
林 薫Kaoru Hayashi
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Hitsumabushi Nagoya Bincho Lachic Location
ひつまぶし備長 ラシック店
- Sakae, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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和田 英樹Hideki Wada
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和田 英樹Hideki Wada
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