1 - 15 of 15 chefs
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Kyoufu Ippin Ryouri Kiyomizu
京風一品料理きよみず
- Okaido/Gintengai, Ehime
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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森脇 巧Takumi Moriwaki
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Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.
He was born in 1973 in Ehime. From a young age, he watched his father run the restaurant, and he naturally longed to become a chef. After studying at Hiiragiya, a long-established Japanese-style hotel in Kyoto, he became the second-generation head chef at Kiyomizu. He has an established reputation for his cooking skills, keen sense of ingredients, and ability to deliver seasonal delicacies. He always puts his guests first. His cuisine, which continues to innovate while preserving tradition, provides visitors a blissful experience.
森脇 巧Takumi Moriwaki
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Shabutei Maru Shimotai Branch
しゃぶ亭まる 下田井店
- Takamatsu City, Kagawa
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Nabe (hot pot)
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山地 真人 Masato Yamachi
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Providing joy to many people through food with rich experience and reliable skills.
Mr. Yamachi was born in 1979 in Kagawa. His love of eating and a strong desire to share the excitement he feels when he tastes something delicious with many people led him to pursue a career in cooking. At the age of 26, he became manager of Shabutei Maru Main Branch, and later he became manager of Shabutei Maru Shimotai Branch at age 38. With a deep love for cooking, he is passionate about bringing happiness to people through food.
山地 真人 Masato Yamachi
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Sake to Sakana Maruhai
酒と肴 盃（まるはい）
- Kochi Station/Harimayabashi, Kochi
- Izakaya (Japanese tavern),Taverns / General / Sake / Sashimi (raw fish)/Seafood
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清水 健太Kenta Shimizu
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Mr. Shimizu's favorite thing to do naturally became his job.
Enjoy sake pairings with dishes prepared by the owner, who has many years of experience in purchasing and brewing sake through his work in the fisheries industry.
清水 健太Kenta Shimizu
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Tenkaaji Sanbashi Main Branch
天下味桟橋本店
- Kochi Station/Harimayabashi, Kochi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Shabu-shabu (boiled meat slices)
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谷渕 聡Satoshi Tanibuchi
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Takes a step forward, day by day, to become the ideal restaurant chef.
Mr. Tanibuchi was born in 1972 in Aomori and raised in Kochi. He was fascinated by a chef at a restaurant that his family had known since he was a child, and so naturally chose the path of cooking. Moved to Osaka at 18 and trained in various kinds of cuisine, mainly at restaurants. Later, he returned to his hometown in Kochi and joined Tenkaaji in 2006, attracted by the company's community-based efforts. Each day, he devotes himself to cooking to please his guests.
谷渕 聡Satoshi Tanibuchi
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Sushi no Ma
鮨の間
- Okaido/Gintengai, Ehime
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
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野間 美枝Mie Noma
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Ms. Noma has accumulated determination since she was a teenager and entered the world of chefs, pursuing the same dream as her husband.
She was born in Ehime. Upon marrying the owner-chef, with whom she had been dating since high school, she decided to become the proprietress. She had been a hairdresser but entered the world of chefs to share her husband's dream of being a chef. With the eye, spirit, and concern for customer service she has acquired in her more than 10 years as a hairdresser, she handles various tasks from the kitchen to serving customers. With the "eye, spirit, and concern" for customer service that she has acquired over 10 years as a hairdresser, she handles a wide range of tasks from the kitchen to serving customers. Her warm smile and friendly atmosphere make her a popular proprietress at Sushi no Ma, and many regular customers keep coming back to the restaurant.
野間 美枝Mie Noma
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Ippin Oryori Ootaki
一品 御料理 おゝたき
- Okaido/Gintengai, Ehime
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Kaiseki (traditional multi-course meal) / Sake
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大瀧 泰三Taizo Ootaki
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Mr. Ootaki carefully chooses various ingredients from Ehime and uses the skills he honed in Kyoto to weave seasonal Japanese cuisine.
He was born in 1979 in Ehime. He is the owner of Ippin Oryori Ootaki. Attracted to the culinary world during his college years, he trained in Kyoto. After experiencing French cuisine, he moved on to Japanese cuisine, studied at famous restaurants in Ponto-cho and Gion, and worked as a head chef and restaurant manager. Returning to his hometown at 33, he opened his current restaurant in 2013. With the skills and taste cultivated in Kyoto, he has developed the restaurant into one of Matsuyama's best by offering dishes in which the unique flavors of local ingredients shine through. The restaurant has become popular among Japanese and foreign travelers in recent years, entertaining guests with authentic Japanese cuisine.
大瀧 泰三Taizo Ootaki
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Orankuya Main Branch
おらんく家 本店
- Kochi Station/Harimayabashi, Kochi
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / General
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松尾 博昭Hiroaki Matsuo
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Please enjoy Kochi's local cuisine and Sushi to your heart's content at Orankuya.
In addition to a variety of seasonal live fish served as sushi, you can enjoy Kochi's representative local cuisine such as "straw-grilled bonito tataki" grilled right in front of you and "moray eel dishes" in a relaxing atmosphere. Of course, they also offer specialty bamboo sake and local japanese sake. Feel free to drop by and enjoy.
松尾 博昭Hiroaki Matsuo
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Oryori Sogo
御料理そごう
- Kawaramachi Station, Kagawa
- Kaiseki (course menu),Japanese / Unagi (eel) / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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十川 和彦Kazuhiko Sogo
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Mr. Sogo uses his steady accumulation of experience to prepare dishes that impress and invite people to return.
He was born in 1980 in Kagawa and began his culinary career at 17, working part-time at an Izakaya (Japanese-style pub). After that, he continued to gain experience at Japanese restaurants in the prefecture. He has been refining his Japanese cuisine skills not only through the techniques he learned in his training but also through his efforts. In 2018, he opened his own restaurant, Oryori Sogo, which he had longed for. He expresses the local flavors of his hometown with his knowledge and talent in each dish. His cuisine, which draws out the best of the ingredients and combines amazing taste and beauty, has gained the support of many people.
十川 和彦Kazuhiko Sogo
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Kisetsuryori Dochiraika
季節料理 どちらいか
- Takamatsu Station, Kagawa
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood
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西野 雅博Masahiro Nishino
The Chef's Recommendations -
Masahiro Nishino resolved to become a chef after he felt a desire to return to his hometown.
Masahiro Nishino was born on February 2nd, 1976, and is from Tokushima. He went to Tokyo for university, where he worked in an office role for two years after graduation. It was around that time that he decided that he would like to one day return to his hometown and start his own restaurant, and so at the age of 25, he decided to quit his job and become a chef. For six years, he trained at several famous, long-standing Japanese restaurants in Ginza and Aoyama, and also spent time in Germany in order to broaden his horizons. While there, he studied under a professional sushi chef at a Japanese restaurant for six and a half years before returning to Japan. On June 8th, 2015, he opened his own restaurant, Kisetsuryori Dochiraika, in his homeland of Kagawa, where he currently works as a head chef.
西野 雅博Masahiro Nishino
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Tofu to Yuba Tosa Bunka no mise Daimyo
豆腐と湯葉・土佐文化の店 大名
- Kochi Station/Harimayabashi, Kochi
- Kaiseki (course menu),Japanese / Tofu Dishes / Kaiseki (tea-ceremony dishes) / Yuba (tofu skin)
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田中 康宏Yasuhiro Tanaka
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Twenty years of experience making tofu as the eldest son of the owner of a well-established tofu shop in Kochi.
Chef Tanaka gained 20 years experience in making tofu by virtue of being the son of the owner of a well-established tofu shop in Kochi. Along the way, he became enamored with the flavors of freshly made tofu and yuba (tofu skin), and developed a desire to start a restaurant where people could eat tofu as he experienced it. He dwelled on that desire for 10 years until he took the next step and opened his restaurant, Daimyo.
田中 康宏Yasuhiro Tanaka
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Pizzeria Austro
Pizzeria Austro
- Imabari, Ehime
- Italian,Italian/French / Italian / Neapolitan Pizza / Wine
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佐野 大介SANO DAISUKE
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The influence of his chef father led him down the same path
Our chef Sano was raised looking up to his chef father from the time he was a child. Seeing how delighted people were when they ate his father's food, he thought, "Someday, I want to make people happy like that with my own cooking," which led him down the same path. Afterwards he built up experience at various Italian restaurants, before opening this establishment. His memories of his father's cooking still form the foundation for Sano's own culinary style even now.
佐野 大介SANO DAISUKE
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Amimoto
網元
- Matsuyama City, Ehime
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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塩沢 研SHIOZAWA KEN
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I would like a lot of people to taste the deliciousness of Matsuyama's seafood.
He was born in 1971 in Fukuyama city in Hiroshima Prefecture. When he was young, he saw a chef in action and thought he looked cool. Wanting to do the same, he decided to enter the world of cooking. After training in various types of restaurants throughout the country, he tried the fish in Matsuyama and was moved by its deliciousness, which was beyond the imagination. When he opened Amimoto, he became both the restaurant owner and master chef. Every day, he strives to share the deliciousness of the food he was once moved by with a lot of people, and is currently in his 6th year.
塩沢 研SHIOZAWA KEN
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Ajisho
味将
- Shikoku-Chuo, Ehime
- Sushi,Japanese / General / Sushi / Oshizushi (pressed sushi)
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石川 将太郎ISHIKAWA SHOTARO
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Keeping the words "learn from the past" close to his heart and valuing the traditions of Japanese cuisine, he naturally started his career as a chef
Born in Ehime prefecture on August 20, 1975, he grew up in a family who were running Ajisho. So, from a young age, he understood from experience both the severity and joy felt as a chef. Although he had his heart set on becoming a stockbroker while studying at college, he began his career as a chef in order to succeed his father. After graduating from college, he trained in Japanese cuisine and sushi and headed to Ajisho 12 years ago. He continues with devotion every day to being the chef he visualized himself as at a young age, while valuing the traditions and the words "learn from the past" close to his heart.
石川 将太郎ISHIKAWA SHOTARO
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Nanohana
なの花
- Okaido/Gintengai, Ehime
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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高橋 邦親TAKAHASHI KUNICHIKA
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I like eating nice food. That's why I became a chef.
I want to eat quality food, I want to make quality food, and I want people to eat quality food. Because I felt this way, I entered the world of cooking. I am still learning everyday and I make my food with passion.
高橋 邦親TAKAHASHI KUNICHIKA
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Hagi no Chaya
萩の茶屋
- Niihama, Ehime
- Soba (noodles),Japanese / General / Soba (noodles)
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井原 和武IHARA KAZUTAKE
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Quality ingredients are essential for soba. A soba artisan who ignores profit in order to serve up delicious soba
He was born in 1967 in Ehime Prefecture. The family's soba restaurant had been founded by his father. Growing up watching his father at work, he knew as a young child that he wanted to succeed his father at the restaurant. In order to hone his skills, he left home for years to train at renowned soba restaurants in Chiba Prefecture, Saitama Prefecture, and at Matsumoto in Nagano Prefecture. He then returned home to take over "Hagi no Chaya". Using only the finest ingredients to serve up the best soba, he pays no attention to profit-a true soba artisan.
井原 和武IHARA KAZUTAKE
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