1 - 3 of 3 chefs
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TAJ NIKKO
タージ日光
- Nikko/Kinugawa, Tochigi
- Indian,Other Asian / Indian / Indian Curry / Beer
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Vinod ChhetriVinod Chhetri
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Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.
He was born in 1982. Over many years in Japan, he honed his skills as a chef of Indian and Nepalese cuisine. He started working as a chef at TAJ NIKKO, which opened in April 2024. He is expanding new food possibilities using the skills accumulated over the years.
Vinod ChhetriVinod Chhetri
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Steak and Hamburg Steak Outburst & Ponta
ステーキとハンバーグの店 Outburst & Ponta
- Nasu, Tochigi
- General,Western / Hamburger Steak / Steak / Wine
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石水 久美子Kumiko Ishimizu
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Taste exquisite dishes featuring the unique natural bounties of Nasu
Born January 1979 in Tokyo. Awakened to the fun of cooking through a part-time job at a restaurant when he was a student, and dropped out of college to pursue professional cooking. Initially polished skills at Obanzai(Kyoto style side dish) Restaurant in Tokyo, and after moving here to Nasu, has engaged in creative Japanese and Western dishes. Continues to provide the unique flavors of Nasu, which is blessed with many food sources, every day.
石水 久美子Kumiko Ishimizu
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Kappo Nakanoya
割烹 仲乃家
- Tochigi City/Oyama/Shimotsuke, Tochigi
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kaiseki (tea-ceremony dishes)
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板長 杉山 謙二Master Chef: Kenji Sugiyama
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Always pursuing high-quality Japanese cuisine diligently.
He was born in 1969 in Ibaraki Prefecture. He has 30 year of cooking experience exclusively in the field of Japanese cuisine from a sushi kappo (traditional Japanese cuisine) in Tokyo to a pufferfish specialized restaurant and an eel specialized restaurant. He is persistent in pursuing high-quality Japanese cuisine using primarily fresh local ingredients.
板長 杉山 謙二Master Chef: Kenji Sugiyama
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