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1 - 10 of 88 chefs

Japanese Cuisine Naniwa

日本料理なにわ

  • Kamiyacho/Motomachi, Hiroshima
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / General

若林 泰男Yasuo Wakabayashi

Enjoy our hospitality and Japanese cuisine using an abundance of local ingredients from Setouchi.

He was born in 1970 in Hyogo prefecture. After graduating from high school, he became a chef to make people smile with his cuisine. After working at [Kobe Chiso], a traditional Japanese restaurant, and as the master chef at [Beniya], an old-established Japanese style hotel in Awara-Onsen, Fukui, he entered Rihga Royal Hotel Hiroshima in 2010. Currently he leads the Japanese cuisine department of the  hotel, as the master chef of [Japanese Cuisine Naniwa]. His dishes with the sense of the season, created with Japanese cooking techniques, are highly received. His inquisitive spirit towards cooking is endless.

若林 泰男Yasuo Wakabayashi

Japanese Cuisine Setouchi

日本料理 瀬戸内

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • General,Japanese / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

徳本 光Hikaru Tokumoto

He is the master chef Tokumoto of Japanese Cuisine [Setouchi].

Our motto is to serve dishes respecting [5 ways, 5 tastes, 5 colors, 5 optimums, and 5 senses] and mainly using seasonal ingredients. Enjoy feeling the [Spirit of Japan] with our Japanese cuisine. We keep making efforts to please the guests with our hospitality and dishes respecting the local ingredients from Hiroshima, where you can find an abundance of blessings from the land and sea. Please have a happy moment with our delicious dishes.

徳本 光Hikaru Tokumoto

Teppanyaki NANIWA

鉄板焼なにわ

  • Kamiyacho/Motomachi, Hiroshima
  • Teppanyaki (grilled foods),Japanese / Teppanyaki (grilled foods) / Steak / Teppanyaki (grilled foods)

松原 浩二Koji Matsubara

He feels happy satisfying the guests. He offers hospitality with the motto of a once-in-a-lifetime occasion.

He was born in 1966 in Yamaguchi prefecture. He entered the cooking field as he liked eating. After graduating from Japan Cooking Art Academy School, he accumulated experiences mainly in French cuisine at various restaurants including Rihga Royal Hotel Osaka. He was the opening chef at Rihga Royal Hotel Hiroshima in 1994, and at [All Day Dining LUORE] in 2015. Currently he is actively working for [Teppanyaki NANIWA] with his splendid hand techniques and warm personality. Many guests visit this restaurant to enjoy his live performances on the iron griddle.  

松原 浩二Koji Matsubara

Restaurant Chambord

レストラン シャンボール

  • Kamiyacho/Motomachi, Hiroshima
  • French,Italian/French / French

徳久 進Susumu Tokuhisa

The spirited chef of modern French cuisine is fascinated with aroma. 

He was born in 1971 in Shimane prefecture. He was working in the field of Japanese cuisine, however moved into the field of French cuisine as he was fascinated with western cuisine. After training in Switzerland, he worked at a French restaurant in Hiroshima, then entered Rihga Royal Hotel Hiroshima in 1999. After working as a sous chef at [Restaurant Beaurivage] and [Restaurant Chambord], he became a chef in May 2010. He is good at creating modern French cuisine with a savory taste and nice aroma, using more than 10 different kinds of herbs.

徳久 進Susumu Tokuhisa

Sky Restaurant and Lounge L&R

スカイレストランアンドラウンジ L&R

  • Hiroshima Station/MAZDA Zoom-Zoom Stadium, Hiroshima
  • French,Italian/French / French / Cocktail / Wine

植田 高史Takashi Ueda

He is Chef Ueda of the Sky Restaurant and Lounge [L&R].

His motto is to bring out the original tastes of seasonal ingredients based on his classic French cuisine. He keeps making efforts to  impress and surprise the guests with the dishes he has created. The bar counter in the middle of the restaurant also serves a wide variety of drinks including original cocktails using local ingredients and sake (Japanese alcohol). Please enjoy a good time with us with the exquisite view from 80 m above the ground, for various occasions such as lunch, cafe, dinner, or bar.   

植田 高史Takashi Ueda

Dining Bar RIHGA Top

ダイニングバー リーガトップ

  • Kamiyacho/Motomachi, Hiroshima
  • General,Dining bar / French

徳久 進Susumu Tokuhisa

The spirited chef of modern French cuisine is fascinated with aroma. 

He was born in 1971 in Shimane prefecture. He was working in the field of Japanese cuisine, however moved into the field of French cuisine as he was fascinated with western cuisine. After training in Switzerland, he worked at a French restaurant in Hiroshima, then entered Rihga Royal Hotel Hiroshima in 1999. After working as a sous chef at [Restaurant Beaurivage] and [Restaurant Chambord], he became a chef in May 2010. He is good at creating modern French cuisine with a savory taste and nice aroma, using more than 10 different kinds of herbs.

徳久 進Susumu Tokuhisa

Fujiya

藤屋

  • Hondori/Tatemachi, Hiroshima
  • Kaiseki (course menu),Japanese / General / Sushi / Wine

森藤 賢吾Kengo Morifuji

He was interested in the world of food and fascinated by the depth of Japanese culture

Born on July 10th, 1982 in Hiroshima prefecture, he has been interested in cooking since childhood and always wanted to be a chef. At age 20, he started his career by working in a Japanese restaurant. He worked there for two and a half years before moving to Italy. While soaking up European culture, he also studied Japanese cuisine in even greater depth. On returning to Japan, he embarked upon a new adventure by choosing to work in a sushi restaurant. He took eight years to learn about the profound nature of sushi and Japanese cuisine and opened his restaurant Fujiya in 2015. He demonstrates the virtues of both Western and Japanese cuisine with every dish.

森藤 賢吾Kengo Morifuji

Japanese Restaurant Miyabitei Sheraton Grand Hotel Hiroshima

日本食「雅庭」 シェラトングランドホテル広島

  • Higashi-Ku/Shinkansen entrance, Hiroshima
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / General / Sushi

石田 洋輝ISHIDA HIROKI

Made with all my heart, the taste of traditional Japanese cuisine

I was born in Muroran City, Hokkaido. After working at the Westin Hotel Tokyo, I refined my skills at well-established traditional Japanese restaurants in Tokyo's Ginza district and the Tokyo metropolitan area. In 2011, when the Sheraton Hotel Hiroshima opened, I was brought in as head chef at its Japanese restaurant, Miyabitei. I try to always provide the best service and present dishes that exceed the expectations of not only the Japanese customers but the customers from abroad who have come from a different culture. I feel that it is my personal mission to hand down the traditions of Japanese cuisine to the young people of today.

石田 洋輝ISHIDA HIROKI

Japanese Restaurant Sambi

日本料理 三嵋

  • Hatchobori/Noboricho/Hakushima, Hiroshima
  • General,Japanese / General / Kaiseki (tea-ceremony dishes) / Sashimi (raw fish)/Seafood

濱辺 敏章HAMABE TOSHIAKI

A chef with a reputation for his particular soup stock and cuisine, made with disciplined skill.

Born in 1972 in Okayama prefecture, he attended the Fukuyama Cooking Academy and got his start at Nadaman restaurant in Kobe. He then went on to receive training at restaurants in Osaka and Yokohama, further devoting himself to his craft. In 2011, he was hired by a prestigious hotel in Hiroshima, and in 2009, started working in a Japanese restaurant as a sous-chef. In 2011, he was hired as head chef at the Japanese restaurant, Sanbi, and holds this position up to the present day. He has a reputation for the methodical process by which he prepares kelp to make dashi. He pickles the kelp a day in advance and then on the day of cooking, he boils it for three hours to extract its essence. He is also known for preparing food using seasonal ingredients.

濱辺 敏章HAMABE TOSHIAKI

Restaurant be

Restaurant be

  • Namikidori/Fukuromachi/Nakamachi, Hiroshima
  • French,Italian/French / French / Kaiseki (course menu) / Wine

石田 詠司Eiji Ishida

The Chef's Recommendations

A chef who strives to share his food with as many people as possible

Born in Hiroshima Prefecture in June of 1977, Mr. Ishida spent time as a child having fun in the kitchen making food for his family since both of his parents worked. Seeing his family happily gathered around to enjoy his food was a memorable experience, and he knew that some day he wanted to go out and share his food with others. He began by going to Osaka to study Western-style cuisine at Tsuji Culinary Institute, before moving on to start his career at Rihga Royal Hotel Hiroshima. He focused his attention on French cooking and used his skills to manage kitchens at several different restaurants. From there in October of 2015 he started to work as a chef at Restaurant be.

石田 詠司Eiji Ishida

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