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1 - 10 of 26 chefs

Yakiniku Wagyu  Hanabi

焼肉和牛はなび

  • Kawaramachi Station, Kagawa
  • Yakiniku (grilled meat),Korean / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

森 勇紀Yuki Mori

Strengths are cooking with care and sincere customer service. A young chef is striving to improve every day. 

Born in 1995 in Kagawa. After graduating from culinary school, he trained for a year in a Chinese restaurant, and further developed his skills for three years in a Japanese izakaya. He joined Hanabi in June 2018. He currently serves as head chef where he offers a variety of dishes centered around yakiniku-style Olive beef from Kagawa. He values showing warm consideration to his guests so that they can relax and enjoy yakiniku (Japanese BBQ) in comfort.

森 勇紀Yuki Mori

Kisetsuryori Dochiraika

季節料理 どちらいか

  • Takamatsu Station, Kagawa
  • General,Japanese / General / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood

西野 雅博Masahiro Nishino

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

Grill a Table

グリル アターブル

  • Takamatsu Station, Kagawa
  • Teppanyaki (grilled foods),Japanese / Teppanyaki (grilled foods) / General / Steak

河合善文Yoshifumi Kawai

The up-and-coming chef forwards the passion of the producers on the iron griddle.

He was born in 1972 in Osaka prefecture. Though he was the son of a fishmonger, he was fascinated with meat cuisine and started working for a steakhouse. After working there for 10 years to master the know-how of teppanyaki (grilled on an iron griddle) cuisine, he opened [Grill a Table] in Takamatsu city. Sticking to using high-quality ingredients at his restaurant, he sows and harvests vegetables with farmers. Knowing that growing vegetables is hard, he has devoted himself to seeking better cooking methods to bring out their original tastes. This up-and-coming chef sincerely works with an iron griddle every day.

河合善文Yoshifumi Kawai

Minamiya Kitaya

南や北や

  • Okaido/Gintengai, Ehime
  • General,Taverns / Sashimi (raw fish)/Seafood / Local Japanese / General

松井 靖MATSUIKIYOSHI

To extend Ehime's finest to more customers

I have been raised in Ehime for 35 years and hope to serve delicious local fish, vegetables and sake to those from all parts of Japan.

松井 靖MATSUIKIYOSHI

Yushoku Boya Utatsu

遊食房屋 宇多津店

  • Sakaide, Kagawa
  • General,Taverns / General / Kushiage (deep-fried skewered food) / Sashimi (raw fish)/Seafood

小林 正樹KOBAYASHI MASAKI

Following my father's footsteps into chefdom

Born in Kagawa Prefecture on January 22, 1964. Growing up, he watched his restaurateur father at work. The joy of interacting with customers made him want to become a chef. After various apprenticeships at sushi and other restaurants, he eventually came to Yushoku Boya Utatsu. He is now the head chef here, and shows his skills with the concept of "ichigo, ichie" (treasuring every encounter as once-in-a-lifetime) always close at heart.

小林 正樹KOBAYASHI MASAKI

Pizzeria Austro

Pizzeria Austro

  • Imabari, Ehime
  • Italian,Italian/French / Italian / Naples 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

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

Teppanyaki & Okonomiyaki Denko Sekka Imabari Branch

鉄板・お好み焼き 電光石火 今治店

  • Imabari, Ehime
  • Okonomiyaki (vegie/meat pancakes)/Monjayaki (Okonomiyaki pancakes using diluted batter),Japanese / Hiroshima style Okonomiyaki (vegie/meat pancakes) / Teppanyaki (grilled foods) / 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
  • General,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese

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

Amimoto

網元

  • Matsuyama City, Ehime
  • General,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

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