Shikoku Chef search result

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

清水　健太Kenta Shimizu

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

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)

谷渕　聡Satoshi Tanibuchi

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

Orankuya Main Branch おらんく家　本店 Kochi Station/Harimayabashi, Kochi Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / General

松尾博昭Hiroaki Matsuo

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

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)

田中康宏Yasuhiro Tanaka

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

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

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

Pizzeria Austro Pizzeria　Austro Imabari, Ehime Italian,Italian/French / Italian / Neapolitan Pizza / Wine

佐野　大介SANO DAISUKE

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

Amimoto 網元 Matsuyama City, Ehime Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

塩沢　研SHIOZAWA KEN

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

Teppanyaki & Okonomiyaki Denko Sekka Imabari Branch 鉄板・お好み焼き　電光石火　今治店 Imabari, Ehime Okonomiyaki/Monjayaki (savory pancakes),Japanese / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Beer

木原　啓太KIHARA KEITA

Making a fine collaboration of teppanyaki chicken, a cultural dish of the Imaharu region, and Hiroshimastyle okonomiyaki

Keita Kihara was born on the 14th of April, 1985, and is a native of Imaharu in Ehime prefecture. He has loved eating since he was a child and, interested in things such as television cooking shows, he yearned to be a chef. After graduating from high school, he spent a year studying at culinary school. After this, he accumulated experience training for 6 years at a Japanese restaurant in a hotel. Due to its connection with teppanyaki, which is a specialty of his hometown, Imaharu, he decided he wanted to study the teppan cooking of Hiroshima, and spent 4 years there working at Denko Sekka. February 2014 marked the opening of its sister restaurant in Imaharu, as well as Chef Kihara's homecoming. Every day, he pours his passion into teppanyaki.

木原　啓太KIHARA KEITA

Nanohana なの花 Okaido/Gintengai, Ehime Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine

高橋　邦親TAKAHASHI KUNICHIKA

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

Ajisho 味将 Shikoku-Chuo, Ehime Sushi,Japanese / General / Sushi / Oshizushi (pressed sushi)

石川　将太郎ISHIKAWA SHOTARO

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

Hagi no Chaya 萩の茶屋 Niihama, Ehime Soba (noodles),Japanese / General / Soba (noodles)

井原　和武IHARA KAZUTAKE

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