81 - 100 of 178 chefs
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Teppan-yaki Madoi
鉄板焼き 団居
- Marunouchi, Aichi
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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小菅 国博Kunihiro Kosuge
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Stimulating all five senses with perfect ingredients.
Mr. Kunihiro Kosuge was born in 1970 in Aichi Prefecture. He got his start in the restaurant business working part-time at a hotel restaurant during high school, preparing French cuisine. After working at [Nagoya Fuji Park Hotel] and [BISTRO Ciel], he moved to [Yoshino], where he discovered teppanyaki (ingredients grilled on an iron griddle). He currently works as a chef at [Teppan-yaki Madoi], where he endeavors to stimulate all five senses with high-quality ingredients and a live, personal experience.
小菅 国博Kunihiro Kosuge
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Sushi Naoki
壽司 なを㐂
- Higashi Chaya District, Ishikawa
- Sushi,Japanese / Sushi / Wine / Sake
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北 直幸Naoyuki Kita
The Chef's Recommendations -
Mr. Kita sharpened his skills at a seaside restaurant frequented by knowledgeable fishermen.
Mr. Kita was born in 1982 in Kanazawa City. At age 19, after graduating high school, he got a part-time job at a sushi restaurant and began his career in the restaurant business. Since then, he has used the amazing ingredients of his hometown to create high-quality fare. While working at a seaside sushi restaurant frequented by fishermen, he picked up the habit of cooking foods with strong flavors using techniques such as nitsuke (boiling fish in soy sauce) and arayaki (frying fish fillets). In May 2020, he opened [Sushi Naoki]. There, he serves sushi that showcases the deliciousness of common fish, making their flavors shine with skilled techniques.
北 直幸Naoyuki Kita
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Maruya Honten Meieki Branch
まるや本店 名駅店
- Nagoya Station, Aichi
- Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / General
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安仁屋 啓泰Keitai Aniya
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Mr. Aniya has honed his skills dedicated to cooking and continues to pursue the real essence of Japanese cuisine.
Interested in cooking, he joined "Maruya Honten" from Okinawa upon graduation from high school and learned the basics of Japanese cuisine. While gaining experience at each branch, he has worked to become an eel chef and is now actively mentoring junior chefs. With many years of experience, he always works hard to further satisfy his customers.
安仁屋 啓泰Keitai Aniya
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Japanese Cuisine RAKUSEIAN
日本料理 楽精庵
- Atami, Shizuoka
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / Wine / Sake
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神山 亮Ryo Kamiyama
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Mr. Kamiyama's all efforts are for the smiles of guests. He is a cook who takes genuine care of every process.
Mr. Ryo Kamiyama was born in 1978 in Okinawa. He was thinking of acquiring practical skills during his junior high school years, then saw a TV show about a chef that inspired him to be it to make people happy. So, he went to a cooking college and trained in Osaka hotels and Japanese restaurants. In 2017, He became head chef at ATAMI KAIHOUROU, a luxury hotel, and also supervises the menu at its restaurant RAKUSEIAN. He has never compromised on all aspects of providing guests with food, such as plating, selection of ingredients, and dishes.
神山 亮Ryo Kamiyama
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tawara
tawara
- Korinbo/Katamachi, Ishikawa
- French,Italian/French / General / French / Wine
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俵 徹也Tetsuya Tawara
The Chef's Recommendations -
Based on his experiences and passion in Kyoto and France, Mr. Tawara creates a gentle fusion of Japanese and French cuisines.
He was born in 1974 in Ishikawa. Inspired by a love for making things, he started his career as a chef. After honing his skills in Japanese cuisine at a restaurant in Kanazawa for three years, he moved to France. He gained experience for a total of three years at renowned restaurants in Provence and Perigord. After returning to Japan, he worked at Gion Okumura, a Kaiseki (tea-ceremony dishes)-style French restaurant in Kyoto, for four and a half years, where he further developed his skills in the fusion of Japanese and French cuisine. In 2012, he returned to his hometown, Kanazawa, and founded tawara. His creative and gentle cuisine, born from his experience in Kanazawa, France, and Kyoto, attracts food lovers inside and outside the prefecture.
俵 徹也Tetsuya Tawara
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Honmachi Saryo
本町茶寮
- Inuyama, Aichi
- Japanese,Japanese / Local Japanese Cuisine / Wagashi (traditional Japanese sweets) / Soft Ice Cream
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久世 高裕Takahiro Kuze
The Chef's Recommendations -
Mr. Takahiro Kuze has worked in the food service to boost the local tourism economy.
He was born 1981 in Aichi Prefecture. In an effort to liven up his city, Mr. Kuze started setting up his own food stall at events such as the Inuyama Festival, and was able to learn practical restaurant management and service skills from on-the-ground experience. In 2014, he opened [Honmachi Saryo] with the conviction that an effort to boost the tourism economy shouldn't be based on tax incentives. The tea house has created a photo-worthy menu, focusing on dengaku (grilled miso skewers), which is gaining popularity as an affordable yet delicious treat of Inuyama.
久世 高裕Takahiro Kuze
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RESTAURANT ASADOR CarneSio
RESTAURANT ASADOR CarneSio
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Steak,Yakiniku/Steak / General / Steak / Wine
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加藤 俊明Toshiaki Kato
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Attracted by the authentic taste, Mr. Kato devoted himself to Italian cuisine.
He was born in 1976 in Tokyo. After graduating from high school, he went on a trip to Rome with friends and was so impressed by the delicious food he tasted there that he decided to enter the culinary world. After graduating from Tama Technical College For Cooking, he joined WDI Capricciosa Corporation. When the president of the current company decided to start his own business, he was invited to join the company in 2005. Currently, Mr. Kato is the head chef at "RESTAURANT ASADOR CarneSio" and also serves as the company's vice president.
加藤 俊明Toshiaki Kato
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Ryotei Kawabun
料亭 河文
- Marunouchi, Aichi
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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富田 英樹Hideki Tomita
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Growing up watching his father, a chef, Mr. Tomita honed his skills in the world of Japanese cuisine.
He was born in 1970 in Aichi. Spending his childhood with his father, who ran a ramen restaurant, he naturally developed an interest in cooking through that experience. He decided to become a chef like his father and trained at Ryotei Kawabun to hone his skills. Having earnestly improved his skills, he expresses his cuisine as a work of art that goes beyond just technique and puts his heart and soul into it.
富田 英樹Hideki Tomita
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Hidatakayama Hidagyu Hidakisetsuryori Sakana
飛騨高山 飛騨牛 飛騨季節料理 肴
- Hida/Takayama, Gifu
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine)
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今井 速雄Hayao Imai
The Chef's Recommendations -
A desire to convey the splendor that the seasonal ingredients found in Hida's wilderness have to as many people as possible.
Spring brings budding "fragrant wild plants", summer provides "natural river fish from clear waters", and "a harvest of wild mushrooms" pop up in fall. In winter, he expertly prepares what he calls "truly delicious wild game" for his customers to cook. In order to acquire these seasonal ingredients, the chef makes an effort to personally travel to the mountains and rivers for the sake of maintaining the traditional practice of "self provision." Through his cooking, he hopes that customers who visit the restaurant will come to appreciate the splendor that comes from Hida's wilderness.
今井 速雄Hayao Imai
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HIDATAKAYAMA MEAT
飛騨高山ミート
- Hida/Takayama, Gifu
- Steak,Yakiniku/Steak / Hamburger Steak / Steak / Western Teppanyaki (iron griddle grilling)
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村田 愛乃Yoshino Murata
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Through her dishes, Ms. Murata aims to deliver smiles to her guests.
She was born in 1999 in Gifu. Started her career as a chef at an Italian restaurant in the prefecture. After working at a Japanese restaurant and a café, she is currently working as a kitchen staff at HIDATAKAYAMA MEAT. She aims every day to provide a menu that satisfies both the heart and the stomach so that she can bring a smile to her customers through cuisine.
村田 愛乃Yoshino Murata
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Sushi Urayama Meieki
鮨うら山 名駅
- Nagoya Station, Aichi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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清野 孝博Takahiro Kiyono
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Mr. Kiyono wants many people to enjoy the deliciousness of Hokuriku sushi.
He was born in 1977. At first, he entered the world of Japanese cuisine, where he learned sushi. He has traveled abroad to the U.S. to master and spread the Japanese way, and now he has settled in Nagoya. Using unique fish from the Hokuriku region and special red vinegar rice, he offers delicious sushi and a bite that will impress you. He is looking forward to welcoming you to the restaurant.
清野 孝博Takahiro Kiyono
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NIKU Dining meat meet
NIKUダイニング meat meet
- Omicho Market, Ishikawa
- Steak,Yakiniku/Steak / Italian / Steak / Wine
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村田 善之Yoshiyuki Murata
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Mr. Murata delivers pleasure with his particular passion as a meat lover.
He was born in 1971 in Ishikawa and is the owner and chef of NIKU Dining meat meet. He has experience in a casual restaurant that mainly serves meat dishes and an Italian bistro. As a meat lover himself, he is uncompromising in his dedication to all the menu items he offers. He carefully chooses ingredients, figures out how to cook them properly depending on the items, and provides meals that satisfy both the stomach and the mind.
村田 善之Yoshiyuki Murata
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Sushi Urayama Sakae Hanare
鮨うら山 栄離れ
- Sakae, Aichi
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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濱田 強Tsuyoshi Hamada
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Mr. Hamada wants many people to enjoy the deliciousness of Hokuriku sushi.
In the fields of sushi and Japanese cuisine, Mr. Hamada has learned a wide variety of dishes. Among the many sushi restaurants, he strives to make customers who choose his restaurant feel comfortable and at home. He looks forward to sharing his culinary experience with everyone.
濱田 強Tsuyoshi Hamada
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Sushi Rebo
鮨 令歩
- Nishiki-sanchome, Aichi
- Sushi,Japanese / General / Sushi / Sake
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佐々木 英師Eiji Sasaki
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Seeing the smiles of all guests is the best part of being a sushi chef.
Mr. Sasaki was born in 1985 in Aichi. At the age of 16, he chose to become a sushi chef and began his training. He changed his job to another industry to "try something different," but returned to sushi chef because he still loved the happy smiles on the faces of his guests when they ate his sushi. At 26, he was chosen as a store manager, and at 27, he set up an affiliated store in Malaysia. Then in January 2021, he was appointed manager of Sushi Rebo at the time of its opening. He provides smooth service to foreign guests with about six and a half years of overseas experience.
佐々木 英師Eiji Sasaki
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Handmade Soba Makino
手打そば まきの
- Kakuozan/Higashiyama Park, Aichi
- Soba (noodles),Japanese / Soba (noodles)
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牧野 満Mitsuru Makino
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The sincere character of the restaurant head appears in these handmade soba noodles that pursue deliciousness.
Mr. Makino was born in 1970 in Nagoya. His first job was in sales, but he wanted to learn a different skill, so he aimed to become a soba artisan. He worked hard at his training for 5 years at the Nagoya restaurant Soba Taniya, laying the groundwork for his current soba making. With his motto of "serving delicious seasonal ingredients with delicious timing", he carefully makes handmade soba and tempura using carefully selected ingredients. He says he wants to give customers peace of mind in their dining experience by providing handmade dishes.
牧野 満Mitsuru Makino
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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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Matsusaka Ushi Yakiniku Ittetsu
松阪牛焼肉 一徹
- Takaoka, Toyama
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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田上 圭介Keisuke Tagami
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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
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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)
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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
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Japanese Cuisine Shunka
日本料理 旬花
- Nagano, Nagano
- Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / General
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中村 義信Yoshinobu Nakamura
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He spreads the everlasting taste of Shinshu through kaiseki (traditional Japanese) cuisine through the changing of the seasons.
He was born in 1976 in Nagano prefecture. After accumulating experience at various Japanese restaurants in Nagano and Tokyo, he worked to open restaurants, and became the manager of restaurants. This rich-experienced chef trained under renowned restaurants and chefs, while continuously studying to widen his knowledge, including the tea ceremony. In 2005, He opened [Japanese Cuisine Shunka] in Nagano. In 2014, this restaurant was relocated to its current location, and [Tempura Kakure Shunka] also opened on its first floor. His restaurants serve kaiseki (traditional Japanese cuisine) using seasonal local ingredients, which is highly received.
中村 義信Yoshinobu Nakamura
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19HITOYASUMI Nanto A-MIEUX branch
19HITOYASUMI 南砺アミュー店
- Tonami/Gokayama, Toyama
- Cafe,Cafe/Sweets / General / Cake / Coffee
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南部 愛莉香Arika Nambu
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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
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