1 - 20 of 37 chefs
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Bingosaryo
備後茶量
- Onomichi, Hiroshima
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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高田 昌典Masanori Takata
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Mr. Takata creates once-in-a-lifetime encounters through dishes using ingredients unique to the Setouchi area.
He was born in 1983 in Hiroshima. Aiming to become a shrine carpenter, he traveled to Nara during his teenage years, trying to become an apprentice to a craftsman who worked on temple and shrine construction. Despite his efforts and attempts to find opportunities, he was not granted an apprenticeship. He explored various paths and eventually found his way into the culinary world. Trained at a Japanese restaurant, Shokuzai Tessen in Fukuyama City, which has been featured multiple times in the "Michelin Guide Hiroshima." In 2013, he opened Bingosaryo in his hometown of Onomichi. Here, he gained popularity for his cuisine that highlights the charm of locally sourced ingredients.
高田 昌典Masanori Takata
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Miyajimazushi Maimon
宮島鮨まいもん
- Hatsukaichi/Otake, Hiroshima
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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原田直幸Naoyuki Harada
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Mr. Harada offers a "luxurious time" with the finest ingredients.
He was born in 1994 in Hiroshima. After graduating from culinary school, he worked for the world-famous "Al che-cciano", an Italian restaurant group. He returned to Hiroshima in 2015 with the opening of Miyajima Bocca Al-che-cciano, the predecessor of Miyajimazushi Maimon. He worked as a sous chef and manager at the restaurant. When it closed, he went to Kanazawa to learn sushi. In 2020, he was appointed as manager with the opening of Miyajimazushi Maimon. He pursues genre-defying deliciousness with the techniques he has gained in Italian cuisine and sommelier knowledge.
原田直幸Naoyuki Harada
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Okonomiyaki Matochan
お好み焼まとちゃん
- Miyajima, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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的場 佳織Kaoru Matoba
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Mr. Matoba wants the restaurant to be where you can feel free to return anytime.
He was born in 1986 in Hiroshima. It was when his father-in-law opened Okonomiyaki Matochan that he became involved in okonomiyaki. He started helping out in the family business in 2016, and since 2017, he has been a second-generation restaurant owner. He tirelessly works to develop new menu items and improve his services.
的場 佳織Kaoru Matoba
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Cafe Rob Hiroshima Miyajimaguchi Branch
Cafe Rob 広島宮島口店
- Hatsukaichi/Otake, Hiroshima
- Pancake,Cafe/Sweets / Cake / Parfait / Others
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北川 由Yu Kitagawa
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Ms. Kitagawa is a reliable manager who takes a multi-faceted role from the kitchen to the hall.
She was born in 1997 in Yamaguchi. As her first challenge in the restaurant industry, she trained at the headquarters and joined the operation of Cafe Rob Hiroshima Miyajimaguchi Branch as an opening staff member from the launch in 2022. While she has a gentle and calm personality, she shows her dependability in the store's management. She is active in multiple roles, from the kitchen to the hall, and currently plays a leadership role as the store manager. She will also use her experience in a new restaurant scheduled to open soon.
北川 由Yu Kitagawa
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Hiroshimagyu A5 to Meibutsu Tan Yakiniku Horumon Nikucho
広島牛A5と名物タン 焼肉ホルモン にくちょ
- Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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Sushi Yamamoto
鮨 山もと
- Okayama Station, Okayama
- Sushi,Japanese / Sushi
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山本 淳Jun Yamamoto
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Working at [Uosho] for 15 years, a renowned restaurant run by his parents, to create Edomae-style sushi the Okayama way.
Born in 1971 in Okayama Prefecture as the second son of the owner of [Uosho], a renowned Edomae-style sushi restaurant in Okayama that was founded in 1946. As he grew up too close to sushi, he wanted to have a different occupation. However, he started thinking of being a sushi chef while he was helping his parents' restaurant after graduating from high school. In 2006, he went independent from [Uosho] after working there for 15 years and opened [Sushi Yamamoto] in Yumino-cho, Kita-ku.
山本 淳Jun Yamamoto
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Kani Ryori Kanetsuna
かに料理 かね綱
- Saijo/Higashihiroshima, Hiroshima
- Kaiseki (course menu),Japanese / General / Crab / Kaiseki (traditional multi-course meal)
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兼綱 尚徳Hisanori Kanetsuna
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Mr. Kanetsuna values the importance of the relationship with people every day, serving the finest crab dishes.
He was born in 1960 in Hiroshima. Started his career as a crab chef at Kani Doraku in Osaka. After honing his skills for over 20 years, he returned to his hometown of Hiroshima. After that, he worked hard to have his own restaurant and opened Kanetsuna in 2000 as the owner. With a keen eye for selecting crabs and a proven skill honed over many years specializing in crab dishes, he invites visitors to enjoy a moment of bliss.
兼綱 尚徳Hisanori Kanetsuna
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AOHIGE Main Branch
青ひげ本店
- Hatchobori/Noboricho/Hakushima, Hiroshima
- Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak
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岸井 拓也Takuya Kishii
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Working without cutting corners, Mr. Kishii ensures that every guest leaves the restaurant with a smile on their face.
He was born in 1991 in Hiroshima. Experienced working in a restaurant as a part-time job when he was a student. After graduating from college, he entered the business world as a salesperson but found it difficult to forget the fascination he had experienced in the restaurant business. So, he joined Steak AOHIGE to pursue his career in the restaurant business again. Since the opening of AOHIGE Main Branch, he has been deeply involved in managing the restaurant in the manager position. He strives for the moment guests leave the restaurant with a smile through his uncompromising work in food and service.
岸井 拓也Takuya Kishii
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Kaiseki cuisine restaurant Hanao
懐石料理 花お
- Aki, Hiroshima
- Japanese,Japanese / General
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尾崎 哲Satoshi Ozaki
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Built a solid culinary foundation through apprenticeships with great chefs in Osaka.
Born in Hiroshima Prefecture in 1949. After graduating from high school, moved to Tokyo and started culinary school.Learned the "heart of cuisine" working under the late Shuzo Ban at [Kagairo] in Osaka, a well-established restaurant in business for over 180 years, then learned the "flavor of ingredients" working under Hiroo Saka, a prominent figure in the Japanese culinary world, at [Kagaman], cementing the foundation of his current skills. Started his own restaurant in 1985, opening [Hanao] in the central area of the city of Hiroshima. The restaurant moved to its current location in 2004 after renovations on a barn owned by his family were completed.
尾崎 哲Satoshi Ozaki
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hiroto
hiroto
- Komachi/Jizodori, Hiroshima
- French,Italian/French / French
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廣戸 良幸Yoshiyuki Hiroto
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He apprenticed at the prestigious restaurants in Tokyo and England.
Born in 1975 in Shimane Prefecture. His desire "I don't want to be an office worker" made him to choose a culinary career path when he was a senior high school student. After graduating from a culinary school, he worked at [Rihga Royal Hotel Hiroshima] for 5 years, then moved to Tokyo with a support of acquaintance, and entered [The Georgian Club], a renowned French restaurant in Nishiazabu which is closed now. Later, he worked at [Park Hyatt Tokyo], an exclusive restaurant in Roppongi and at a two stars restaurant in England to build up further experience. In 2005, he opened [hiroto], that received a one star rating in Hirooshima restaurant guide.
廣戸 良幸Yoshiyuki Hiroto
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Steak AOHIGE
ステーキ青ひげ
- Hondori/Tatemachi, Hiroshima
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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谷 太輔Daisuke Tani
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Learned the know-how of restaurant management while working in a company and started an independent business.
Mr. Tani was born in 1983 in Kumano, Hiroshima. While studying at a medical university, he felt that "eating and drinking have the power to energize people" and began to consider running a restaurant in the future. However, as he worked for a medical equipment manufacturer after qualifying as a radiology technician, he realized that "cooking alone is not enough to make people happy" and that "it is important to continue doing ordinary things such as greeting, cleaning, and personal grooming as a matter of course." He decided to start his own business with the philosophy of maintaining an "Aohige (freshly shaven clean look)."
谷 太輔Daisuke Tani
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Kimiomou Tsubame no Kurashi
君想うツバメの暮らし
- Kurayoshi/Central area of Tottori, Tottori
- Izakaya (Japanese tavern),Taverns / Yum Cha/Dim Sum / Szechuan / International/Fusion
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中尾 隼Jun Nakao
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Like the swallows that bring happiness, Mr. Nakao delivers happiness with his original dishes.
He was born in 1981 in Tottori. After graduating from high school, he studied the basics of cooking at a culinary school before joining a Chinese restaurant in Kobe. After honing his skills in the Chinese kitchen, he returned to his hometown, Tottori, to gain further experience at various dining establishments. He joined "Kimiomou Tsubame no Kurashi" as a chef and manager, later taking on the role of owner in the fall of 2019. At the restaurant, named after the swallow, a bird of good fortune that brings happiness, which celebrates its seventh anniversary in February 2023, he brings happiness to people through his creative cuisine.
中尾 隼Jun Nakao
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Kappo Hakutaka
割烹 白鷹
- Magarekawa/Yagembori, Hiroshima
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop
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河口 洋平Yohei Kawaguchi
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He succeeded his family business as he found in Tokyo that working at a kitchen counter was fun and made him happy.
Born in 1975 in Hiroshima Prefecture. His grandmother is the founder of [Hakutaka]. As the restaurant was a part of his daily life since he was small, naturally he decided to be a chef. He went up to Tokyo after graduating from high school and had training at [Tsuyama], a kappo (traditional Japanese) restaurant in Akasaka for about 5 years, then worked as an opening staff at a Japanese restaurant in Roppongi. In Tokyo, he learned cooking techniques and realized that it was fun working as a chef at a kitchen counter. He went back to his hometown and worked at [Hakutaka] run by his family, and became the 3rd generation at the age of 28.
河口 洋平Yohei Kawaguchi
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Shabu-Shabu Dining Hanakoji
しゃぶしゃぶDining花小路
- Nishi-ku/Yokokawa, Hiroshima
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / General
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中嶋 範行Noriyuki Nakajima
The Chef's Recommendations -
He wants to be a chef cooking wholeheartedly.
He was born in 1956 in Okayama prefecture. When he was a student, he did not think to be a chef. Even after graduating from a university, he did not enter the restaurant field. However, his turning point came suddenly, when he started helping a small restaurant run by his mother, and found that cooking was fun. He improved his skills especially for meat, then opened [Shabu-Shabu Dining Hanakoji] in February 2013. He is currently working as a chef and manager.
中嶋 範行Noriyuki Nakajima
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Sushi Hiroshima Ajiroya Main Branch
鮨広島 あじろや 本店
- Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
- Sushi,Japanese / Sashimi (raw fish)/Seafood / General / Sushi
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平田 成昭Nariaki Hirata
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A childhood dream led Mr. Hirata to the culinary arts.
Mr. Hirata was born in 1974 in Onomichi city. Gained an admiration for the life of a chef after his parents brought him to Japanese-style restaurants as a child. After graduating from a specialist culinary school, he has continued to forge forwards on the path of sushi until the present day. In January 2017, he started working at the newly-opened "Sushi Hiroshima Ajiroya". He displays his well-honed sushi-making skills in front of the counter every day.
平田 成昭Nariaki Hirata
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Hanbe Garden
庭園と料亭 半べえ
- Minami-ku/Ujina, Hiroshima
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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川村 満Mitsuru Kawamura
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He makes people smile with his gorgeous and beautiful kaiseki (traditional Japanese course) cuisine, bringing out the original tastes of carefully-selected ingredients.
He was born in 1963 in Hiroshima prefecture. As he wanted a professional skill on something, he chose to enter the cooking field. After having training at Hanbe Garden for about 10 years, he worked at various restaurant as the master chef, then returned to Hanbe Garden as the executive chef. With the motto [local production for local consumption], he fascinates many people with his beautiful kaiseki (traditional Japanese) cuisine using an abundance of ingredients directly sent from local farms.
川村 満Mitsuru Kawamura
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Teppan Okonomiyaki Handaryu
鉄板・お好み焼き 半田流
- Magarekawa/Yagembori, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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半田 俊文Toshifumi Handa
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Chose to enter the food industry out of an interest and joy for cooking.
Born on June 28th, 1978, in Hiroshima prefecture. He aimed to become a professional chef out of a love for cooking. As the first step towards his dream, he began to work for a Japanese restaurant. He dabbled in a variety of genres in the following years, making precious connections with people each time. The experience that he found the most fun and that brought him the closest to his customers was when he working at a teppanyaki (griddle-cooked food) restaurant. In 2011, he opened up "Teppan Okonomiyaki Handaryu." He aims to make it a place where people can connect to each other, and faces the art of cooking with a sincere outlook while also having fun with his practice.
半田 俊文Toshifumi Handa
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Ajisai Shin
あじ彩 真
- Okayama Station, Okayama
- Japanese,Japanese / Kaiseki (traditional multi-course meal) / General / Umeshu (plum wine)
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野上 真NOGAMI MAKOTO
The Chef's Recommendations -
His role as a chef was passed down by his father
Our chef Mr. Nogami's father owned a restaurant that served udon and tempura. He tells us that back then, he had his sight set on running his own cafe some day. He worked as the head chef at a traditional Japanese restaurant for six years before returning to his roots to work another two and a half years as a chef. Ajisai Shin is the first establishment he has ever opened on his own. Here he wants his diners to be able to taste authentic Japanese cuisine in a casual and welcoming atmosphere.
野上 真NOGAMI MAKOTO
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Denko-Sekka Ekimae-Hiroba branch
電光石火 駅前ひろば店
- Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Beer
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田中 匡Kyo Tanaka
The Chef's Recommendations -
Have his delicious [okonomiyaki (Japanese savory pancake)] and be cheerful!
He was born in 1983 in Hiroshima. When he was a student, he had a part time job at a restaurant where he realized that cooking and service was fun for him. Through the recommendation of the owner of the restaurant, he decided to be a chef and started full-scale training. He still remembers how happy he was when he mastered the professional level [okonomiyaki] after a long training. The training took a long time, however he was able to learn the deepness of the teppanyaki (grilled on iron griddle) and okonomiyaki foods. Strongly wishing to cook more delicious food, he is currently working actively as the master chef.
田中 匡Kyo Tanaka
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Micchan So-honten Hatchobori Branch
みっちゃん総本店 八丁堀店
- Hatchobori/Noboricho/Hakushima, Hiroshima
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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浜田 博Hiroshi Hamada
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His inspiration to become a chef came after catching a glimpse of his friend working at an okonomiyaki (savory pancake) shop
He was born in April of 1970 in Hiroshima Prefecture. His love of food extends back to his childhood when he used to frequent okonomiyaki shops around his neighborhood. A friend of his at the time was training at "Mitchan So-honten", which inspired him to go off and do the same thing. He devoted himself to perfecting his skills in okonomiyaki and then took on his current role as a manager at "Mitchan So-honten Hatchobori Branch", which is now the main branch. He works hard every day to preserve the restaurant’s culinary traditions and makes sure that each and every okonomiyaki is carefully prepared for customers, many of whom travel long distances to eat there.
浜田 博Hiroshi Hamada