Chef search result : Page 84

Sushiya no Yamada すし屋のやま田 Susukino, Hokkaido Sushi,Japanese / Sushi / Donburi (rice bowl) / Local Sake

山田　弘YAMADA HIROSHI

The Chef's Recommendations

If I were to have a restaurant I'd have a sushi restaurant

Always in love with sushi, the owner desired to have a sushi restaurant of his own. His dream came true at age 30, setting up his own restaurant after going through much painful training. Bringing in fresh ingredients from fatty tuna from Shakotan, Hokkaido, to conger eel from Uchiurawan, the chef is especially picky when it comes to choosing ingredients, going as far as Kyushu depending on the ingredients.

山田　弘YAMADA HIROSHI

Le Jardin Gourmand ル・ジャルダン　グルマン Nishi-ku/Yokokawa, Hiroshima French,Italian/French / French

小山　賢一KOYAMA KENICHI

The Chef's Recommendations

The skills learned in Switzerland and France are expressed on the plate using local ingredients.

I was born in 1961, in Hiroshima. Since childhood I have been familiar with cooking. I was impressed by sauce bechamel when I tasted it for the first time and decided to go to Europe to become familiar with French cuisine and culture there. Since 1986, for 3 years, I worked and studied in "Geneva Hotel Penta" and "Bern Restaurant Pune" in Switzerland, as well as restaurants like "Auberge L'eridan", "Le Jardin Gourmend", and "San James Club" in France before coming back to Japan. In 1990, I opened "Le Jardin Gourmand".

小山　賢一KOYAMA KENICHI

Kobe Harborland Sandaya 神戸ハーバーランド　三田屋 Harborland, Hyogo Steak,Yakiniku/Steak / Japanese Beef Steak / Steak / Western Teppanyaki (iron griddle grilling)

村田　茂郎MURATA SHIGERU

Providing topquality beef cultivated by scouring the industry with a critical eye.

Born in 1956 in Sanda city, Hyogo prefecture. For eight years he threw himself into ensuring product quality within the meat industry, attaining a qualification as a 'meat specialist'. After that he began to take an interest in attracting customers from far and wide to his home base of Hyogo with nothing but a "home-grown beef tenderloin course" and just like that, Sandaya was born. Currently he uses skills and techniques fostered by his experience in the meat industry throughout the whole store.

村田　茂郎MURATA SHIGERU

Oshokuji Dokoro Chanya お食事処　ちゃんや Motobu/Nakijin-son, Okinawa Japanese,Japanese / General / Local Japanese Cuisine / Okinawa Cuisine

喜屋武　信KYAN MAKOTO

The Chef's Recommendations

He turned a private home into an inn to support the local area, and later added a restaurant

Born in Okinawa in 1970, after graduating from high school, he worked as a car salesman, then as a maintenance worker for a hotel in Okinawa. In 2006, he opened Minshuku Chanya in Bise with his mother. Though it was limited to a single private home, his inn quickly grew in popularity. In 2007, he opened Oshokuji Dokoro Chanya on the premises. It operates entirely on a reservation-only basis, and is supported by a large number of fans of gourmet food seeking true local cuisine.

喜屋武　信KYAN MAKOTO

Momofuku 百福 Shin-Sakae/Higashisakura/Izumi, Aichi Kaiseki (course menu),Japanese / Fugu (blowfish) / Sashimi (raw fish)/Seafood / General

百瀬　敢司MOMOSE ATSUSHI

This chef has devoted himself to the art of preparing fugu (pufferfish) for 28 years, and continues his exploration of the most delicious fugu dishes

Born on April 8, 1967, in Gifu Prefecture. After graduating from high school, he studied in a culinary school, before joining a fugu (blowfish) restaurant in Osaka, where he would work for 20 years. In 2007, he opened his Momofuku restaurant in Nagoya, Aichi Prefecture. He is committed to making his restaurant a place his customers invite their loved ones to, and long to visit again.

百瀬　敢司MOMOSE ATSUSHI