Aichi Chef search result : Page 2

Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch 菓匠花桔梗名古屋能楽堂蓬左 hosa 店 Marunouchi, Aichi Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Coffee / Japanese Tea

伊藤　誠敏Masatoshi Ito

Born into a family of Japanese confectioners for generations, following the path of Wagashi.

Mr. Ito was born in 1978 in Aichi. As his family owned a traditional Japanese confectionery shop, he grew up watching his grandfather and father, both confectioners and naturally aspired to follow in their footsteps. Trained at "Chou" in Nagoya and opened his own confectionery shop, Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch. Located on the first floor of the Nagoya Noh Theater, where Noh and Kyogen plays are performed, the shop gained popularity as a place to enjoy traditional wagashi after experiencing Japanese culture.

伊藤　誠敏Masatoshi Ito

Setsugekka Tanaka Satoru 雪月花　たなかさとる Sakae, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine

田中　覚 Satoru Tanaka

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.

田中　覚 Satoru Tanaka

Restaurant KEI レストランKEI Toyohashi, Aichi French,Italian/French / General / French / Wine

今里　武Takeshi Imazato

The Chef's Recommendations

Food has been a part of his life since childhood, which led him to a career in the culinary world

He was born in 1974 in Nagasaki Prefecture. His parents had a restaurant of their own during his childhood, which meant he was able to familiarize himself with cooking and see the importance of food from a young age. He wanted a job of his own that let him make food for people and truly capture their hearts with his creations, so he jumped right in to get his career started in the world of professional cooking. He got his foot in the door by getting a job at Huis Ten Bosch resort and then from there he went on to develop his skills further at L'Hotel de Hiei and a newly opened French restaurant in Umeda, Osaka. He came on as head chef at "Restaurant KEI" when the hotel opened in 2008 and then in 2014 he moved up to work as Hotel Arc Riche Toyohashi’s executive chef.

今里　武Takeshi Imazato

Otobashi Sumiya 尾頭橋すみや Kanayama/Atsuta-ku/Nakagawa-ku, Aichi Japanese,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)

角谷　進Susumu Sumiya

The Chef's Recommendations

Serves delicious dishes that make the most of the flavors of seasonal ingredients.

Mr. Sumiya was born in 1960 in Aichi and raised in a fishing family. His parents' house also ran an agriculture business, so high-quality fish and vegetables were always close to him. So, he naturally entered the culinary world because of his interest in food. After graduating from high school, he worked at a Japanese restaurant and then honed his skills in Japanese cuisine at various restaurants, such as Japanese restaurants and Kaiseki restaurants. In 2007, he opened his dream restaurant, Otobashi Sumiya. Every day, he devotes himself to "creating a restaurant where diners can fully enjoy the season's delicacies."

角谷　進Susumu Sumiya

Yakiniku Hanabi Nishiki Branch 焼肉華火　錦店 Fushimi, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

杉山　勝高Masataka Sugiyama

Offering a time full of smiles with carefully selected Kuroge Wagyu beef and exquisite dishes.

Mr. Sugiyama was born in 1980 in Aichi. Since he was little, he has been interested in cooking and naturally wished to be a chef. With that desire, he entered a culinary school after graduating from high school. After graduation, he began training at an Italian restaurant in Osaka. He continued honing his skills at other restaurants and bakeries before joining his company in 2012. Having served at restaurants such as yakitori restaurants and izakaya (Japanese-style pubs) run by the company, he moved to Yakiniku Hanabi Nishiki. He has been serving Wagyu beef selected by his reliable eyes in various dishes, attracting visitors.

杉山　勝高Masataka Sugiyama

Sumibi Yakitori to Hakata Motsunabe Nagare Nishiki Main Branch 炭火焼き鳥と博多もつ鍋　ながれ　錦本店 Nishiki-sanchome, Aichi Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)

寺口　真央Mao Teraguchi

The Chef's Recommendations

Ms. Teraguchi is creating a store with an attractive atmosphere that makes people want to stop by.

She was born in 1988 in Aichi. Her interest in cooking was developed by a restaurant manager she met in high school. At Nagare, she tries to preserve the human connection with the enjoyment of cooking, to prepare delicious food for her customers, and to make sure that they fill their hearts as well as their stomachs as they dine. She values the relationship between herself, cooking, and customers.

寺口　真央Mao Teraguchi

Akahagi Sushi Tamahagane 赤萩鮨玉鋼 Chikusa/Imaike/Ikeshita, Aichi Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

市來　隆司Takashi Ichiki

Mr. Ichiki continues to tirelessly pursue the most delicious food from his childhood to the present.

He was born in 1984 in Aichi. His love of eating delicious food and cooking led him to become a chef in his teens. At age 15, he entered the world of food and beverage. After 4 years of kaiseki cooking and 16 years of sushi, he works at Tamahagane. His life as a chef began with a longing for food. Even now, he continues to tirelessly pursue delicious food.

市來　隆司Takashi Ichiki

Sushi Shiroma 鮨　城間 Nagoya Station, Aichi Sushi,Japanese / Sushi / Wine / Local Sake

城間　孝文Takafumi Shiroma

Mr. Shiroma is devoted to sushi. He shows the new charm of sushi courses with skilled techniques and flexible creativity.

Mr. Shiroma was born in 1979 in Okinawa. Head chef of Sushi Shiroma. As a child, he frequented a sushi restaurant with his family. As a result, he was exposed to sophisticated sushi chefs, inspiring him to become a sushi chef. At 18, he moved to Aichi and dedicated many years to honing his skills at a sushi restaurant in Nagoya City. After working as the head chef at a renowned restaurant, he founded his current restaurant in April 2023. He devised a new approach to his courses, focusing on exquisite hand-formed sushi and appetizers that show his seasoned skills and the addition of unique dishes prepared through "charcoal grilling." From Nagoya, he introduces new delights and possibilities for sushi courses.

城間　孝文Takafumi Shiroma

Marconsorts +plus マルコンソールプリュ Nagoya Station, Aichi French,Italian/French / French / Wine

山本　雅司Masashi Yamamaoto

Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.

He was born in 1987 in Fukui. He spent his childhood in Obama City, facing Wakasa Bay, where he felt close to fresh seafood. While standing in the kitchen at home for his working parents, he discovered the joy of cooking and went on to fisheries high school. After attending a vocational school to further study culinary skills, he trained at "Kitajimatei" and "Restaurant Sakaki" in Tokyo. Afterward, he relocated to Nagoya and continued to refine his skills at the bistro Innover. He now works at "Marconsorts +plus," valuing the charm of the ingredients.

山本　雅司Masashi Yamamaoto

Unagi-ka Shibafuku-ya うなぎ家　しば福や Nagoya Station, Aichi Japanese,Japanese / Unagi (eel) / Donburi (rice bowl) / Hitsumabushi (eel bowl)

柴田　哲滝Satoru Shibata

He went from observing his father who was farming eel, to entering the cooking field.

He was born in 1972 in Aichi prefecture. Observing his father who was an eel farmer, he was fascinated with eels and eel cuisine. Though he worked once as a foreman in the construction industry, he left the industry to start training as a chef in 2003 at [Sumiyaki Unafuji] in Nagoya. After working as its master chef and manager, he went independent and finally opened [Unagi-ka Shibafuku-ya].

柴田　哲滝Satoru Shibata

Obanzai Kappo Minoru おばん菜割烹みのる Ichinomiya, Aichi Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Cookshop

大竹　堂進Takanobu Otake

Mr. Otake is a chef who takes ingredients seriously and conveys the happiness of food.

He was born in 1963 in Aichi. Since childhood, he has loved "making things" and chose the culinary world because he wanted to become an expert. After graduating from high school, he started his training as a chef. He has experience in various genres, including Japanese restaurants, Western restaurants, and hotels. He is currently working at Obanzai Kappo Minoru. With a wealth of knowledge about ingredients that comes from years of experience, he is a chef who approaches ingredients with sincerity and delivers the happiness of eating.

大竹　堂進Takanobu Otake

Hida beef bone TAKAYAMA RAMEN MATSURI Osu Branch 飛騨牛骨高山ラーメン祭　大須店 Yabacho/Osu/Kamimaezu/Tsurumai, Aichi Shio Ramen (salt-flavored ramen),Ramen (noodles) / Sousaku Sushi (creative sushi) / Gyoza (dumplings) / Shoyu Ramen (soy sauce ramen)

荻島　剛Takeshi Ogishima

Mr. Ogishima fascinates his guests with ramen, which he puts in the flavor of Hida.

He was born in 1984 in Fukuoka. When he was about to start his career, the timing was right, and he decided to go into the culinary field. His love for ramen led him to train at Matsuri Takayama Branch, where he dedicated himself to making ramen. Currently, he is serving at the Matsuri Osu Branch. His delicate flavors and high skill level captivate guests and drive the restaurant's popularity.

荻島　剛Takeshi Ogishima

Wagyu Yakiniku Mankai 和牛やきにく満開 Nishiki-sanchome, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

末本　実Minoru Suemoto

Mr. Suemoto has aspired to be a chef since he was a teenager and continued pursuing a food career.

He was born in 1956 in Oita. Having been interested in the world of food since his teenage years, he aspired to become a chef, hoping to "bring joy to many people with my cooking." He trained at a Western-style restaurant for 10 years, honing his culinary experience. Later, while working in various restaurants of different genres, he became strongly attracted to yakiniku. His yakiniku, made with quality ingredients he carefully selects and prepares with care, is favored by many repeat customers.

末本　実Minoru Suemoto

Nikuya Setsugekka NAGOYA 肉屋雪月花NAGOYA Nagoya Station, Aichi Kaiseki (course menu),Japanese / General / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

田中　覚 Satoru Tanaka

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku (Japanese barbecue) restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.

田中　覚 Satoru Tanaka

Maruya Honten JR Nagoya Station Branch まるや本店JR名古屋駅店 Nagoya Station, Aichi Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / General

坂本恵利Eri Sakamoto

Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.

From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.

坂本恵利Eri Sakamoto

SUSHIGEN すし験 Marunouchi, Aichi Sushi,Japanese / General / Sushi / Shabu-shabu (boiled meat slices)

秋枝　泰祐Hiromasa Akieda

Crafting a perfect experience for each day's guests.

Mr. Hiromasa Akieda was born in 1970 in Aichi Prefecture and started in the restaurant business at the age of 20. He has worked in Nagoya, Aichi, focusing his studies on Japanese food, and became familiar with a variety of ingredients. He currently manages [SUSHIGEN], where he carefully chooses the perfect ingredients and sake for each day's guests, serving a blissful experience over the counter.

秋枝　泰祐Hiromasa Akieda

TANAKA YAKINIKU RESTAURANTE TANAKA YAKINIKU RESTAURANTE Nagoya Station, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

田中　優太Yuta Tanaka

A manager with a good pedigree, his father, Mr. Satoru Tanaka, is a meat expert.

Mr. Tanaka was born in 2000 in Gifu. Since his parents ran a restaurant, he thought from an early age that the restaurant business was the most common thing he could do to make people happy. Started working part-time at a yakiniku restaurant as a student. After graduating, he joined his parents' business. Trained under his father, Mr. Satoru Tanaka, a meat expert. Moved to Nagoya for the opening of Nikuya Setsugekka Nagoya. Then, he became the manager at TANAKA YAKINIKU RESTAURANTE, which opened in October 2022.

田中　優太Yuta Tanaka

Ryotei Kawabun 料亭　河文 Marunouchi, Aichi Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

富田　英樹Hideki Tomita

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

Maruya Honten Meieki Branch まるや本店　名駅店 Nagoya Station, Aichi Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / General

安仁屋　啓泰Keitai Aniya

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

Teppan-yaki Madoi 鉄板焼き　団居 Marunouchi, Aichi Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

小菅　国博Kunihiro Kosuge

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

Restaurant ranking

Browsing history

Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch

Born into a family of Japanese confectioners for generations, following the path of Wagashi.

Setsugekka Tanaka Satoru

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

Restaurant KEI

Food has been a part of his life since childhood, which led him to a career in the culinary world

Otobashi Sumiya

Serves delicious dishes that make the most of the flavors of seasonal ingredients.

Yakiniku Hanabi Nishiki Branch

Offering a time full of smiles with carefully selected Kuroge Wagyu beef and exquisite dishes.

Sumibi Yakitori to Hakata Motsunabe Nagare Nishiki Main Branch

Ms. Teraguchi is creating a store with an attractive atmosphere that makes people want to stop by.

Akahagi Sushi Tamahagane

Mr. Ichiki continues to tirelessly pursue the most delicious food from his childhood to the present.

Sushi Shiroma

Mr. Shiroma is devoted to sushi. He shows the new charm of sushi courses with skilled techniques and flexible creativity.

Marconsorts +plus

Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.

Unagi-ka Shibafuku-ya

He went from observing his father who was farming eel, to entering the cooking field.

Obanzai Kappo Minoru

Mr. Otake is a chef who takes ingredients seriously and conveys the happiness of food.

Hida beef bone TAKAYAMA RAMEN MATSURI Osu Branch

Mr. Ogishima fascinates his guests with ramen, which he puts in the flavor of Hida.

Wagyu Yakiniku Mankai

Mr. Suemoto has aspired to be a chef since he was a teenager and continued pursuing a food career.

Nikuya Setsugekka NAGOYA

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

Maruya Honten JR Nagoya Station Branch

Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.

SUSHIGEN

Crafting a perfect experience for each day's guests.

TANAKA YAKINIKU RESTAURANTE

A manager with a good pedigree, his father, Mr. Satoru Tanaka, is a meat expert.

Ryotei Kawabun

Growing up watching his father, a chef, Mr. Tomita honed his skills in the world of Japanese cuisine.

Maruya Honten Meieki Branch

Mr. Aniya has honed his skills dedicated to cooking and continues to pursue the real essence of Japanese cuisine.

Teppan-yaki Madoi

Stimulating all five senses with perfect ingredients.