1 - 20 of 189 chefs
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Irifune Ito-ekimae Branch
入船伊東駅前店
- Ito/Shimoda, Shizuoka
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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金井 克彦Katsuhiko Kanai
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Pursuing sushi for 30 years.
Mr. Kanai was born in 1970 in Chiba. He trained for four years at a sushi restaurant in Aomori Prefecture and two years at a sushi restaurant in Miyagi Prefecture. Then, he entered his current restaurant, Irifune. As a sushi chef at the branch for 19 years, he has served delicious fish daily.
金井 克彦Katsuhiko Kanai
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Marconsorts +plus
マルコンソールプリュ
- Nagoya Station, Aichi
- French,Italian/French / French / Wine
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山本 雅司Masashi Yamamaoto
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Having been familiar with cooking since childhood, Mr. Yamamoto trained at a French restaurant in Tokyo.
He was born in 1987 in Fukui. He spent his childhood in Obama City, facing Wakasa Bay, where he felt close to fresh seafood. While standing in the kitchen at home for his working parents, he discovered the joy of cooking and went on to fisheries high school. After attending a vocational school to further study culinary skills, he trained at "Kitajimatei" and "Restaurant Sakaki" in Tokyo. Afterward, he relocated to Nagoya and continued to refine his skills at the bistro Innover. He now works at "Marconsorts +plus," valuing the charm of the ingredients.
山本 雅司Masashi Yamamaoto
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Niku to Sakana no Kyomachi Koshitsu Konjakumonogatari Sakae Branch
肉ト魚ノ京町個室 今昔物語 栄店
- Sakae, Aichi
- Izakaya (Japanese tavern),Taverns / General / Sushi / Shabu-shabu (boiled meat slices)
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伊藤 祥大Yoshihiro Ito
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Mr. Ito's extensive experience and solid skills are the foundation of the restaurant's flavor.
He was born in 1982 in Aichi. From a young age, he had a strong interest in making things and good food and chose to become a chef. At 25, he entered the Konjaku Monogatari Sakae Branch as an apprentice. After 12 years of rigorous training, he was promoted to sous chef at 32. Since then, he has continued to gain experience and skills and now boasts a career of more than 17 years as the head of the culinary department.
伊藤 祥大Yoshihiro Ito
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HILLS CLUB
HILLS CLUB
- Marunouchi, Aichi
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / General / Japanese Sosaku (creative cuisine) / Yakiniku (Japanese BBQ)
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武田 茂雄Shigeo Takeda
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Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."
Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.
武田 茂雄Shigeo Takeda
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Binchotan Steak Ro Sakai
備長炭ステーキ炉sakai
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Steak,Yakiniku/Steak / General / Steak / Wine
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上田 徹也Tetsuya Ueda
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Mr. Ueda thinks of his guests and delivers moments of joy.
He was born in 1973 in Aichi. After working part-time as a student, he chose to become a chef. He is currently working as a chef at Sakai, which inspired him to pursue a career in food and beverage. He coordinates excellent courses, which are derived from the selected ingredients of each day, to suit each guest without being restricted by the menu. Creating a restaurant where customers can enjoy more than just eating is important to him.
上田 徹也Tetsuya Ueda
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Yakiniku Izakaya 871
焼肉居酒屋871。
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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白須 香織Kaori Shirasu
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Ms. Shirasu is happy to see the guests' smiles and hear them say the food was delicious.
She was born in 1977 in Yamanashi. She was motivated to enter the food and beverage industry by seeing the guests' smiles and hearing them say the food was delicious. After working in izakayas and other dining establishments, she now works at Yakiniku Izakaya 871, which opened in July 2024.
白須 香織Kaori Shirasu
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Steak House Kanai Omuro-Kogen Branch
ステーキハウス金井 大室高原店
- Ito/Shimoda, Shizuoka
- Steak,Yakiniku/Steak / Steak / Western Sosaku (creative cuisine) / Western Teppanyaki (iron griddle grilling)
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金井このみKonomi Kanai
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Ms. Kanai brings her experience at a Sushi restaurant to Teppanyaki.
She gained ten years of training and experience in service and cooking at Sushi Irifune in Ito, Shizuoka. Later, she studied Teppanyaki and Western cuisine at Steak House Kanai Omuro-Kogen Branch. Her experience at the sushi restaurant has earned a reputation for her steaks and meat sushi, which are served with Amagi Wasabi from Amagi, Shizuoka Prefecture.
金井このみKonomi Kanai
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Wine Lounge & Restaurant Cepages
Wine Lounge & Restaurant Cepages
- Nagoya Station, Aichi
- French,Italian/French / French / Wine / Whisky
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Agu-buta-shabu Izakaya Hakuryu Nishiki
あぐー豚しゃぶ居酒屋 はくりゅう 錦
- Nishiki-sanchome, Aichi
- Izakaya (Japanese tavern),Taverns / Shabu-shabu (boiled meat slices) / Okinawa Soba (noodles) / Okinawa Cuisine
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杉崎 栄二Eiji Sugisaki
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Mr. Sugisaki is a professional chef who continues to carefully express Japanese traditions with a quietly burning passion.
He was born in 1970 in Gifu. Although he chose the path of a chef on the advice of a relative, he was drawn to it and pursued a career in Japanese cuisine. After training at a famous restaurant in Kyoto, he honed his skills and sensibility while working as a chef at numerous restaurants. His experience and solid skills were highly evaluated, and he became the head chef at Agu-buta-shabu Izakaya Hakuryu Nishiki. He is an artisan chef who carefully prepares each dish in a quiet manner. His hands produce superb cuisine, a harmony of Japanese tradition and modern sensibilities.
杉崎 栄二Eiji Sugisaki
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Horutanya Sakae Branch
ほるたん屋 栄店
- Sakae, Aichi
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Motsu Nabe (offal hot pot) / Yakiniku (grilled meat) / Horumon (offal meat)
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榊間 周平Shuhei Sakakima
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Mr. Sakakima offers impressive dishes with the miracle of local ingredients. The taste of Gifu captivates the world.
Mr. Sakakima was born in 1988 in Tokyo. While living in Tokyo, he visited Gifu and decided to pursue a career in food after having a meal at Amiyaki-tei. After that, he moved to Gifu and trained at Amiyaki-tei, which he longed for. In 2019, he started a new challenge at Horutanya. In 2023, he moved to the current restaurant, Horutanya Sakae Branch, managing the restaurant as a restaurant manager.
榊間 周平Shuhei Sakakima
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Bar KatsuHaru Karuizawa
Bar 勝治 -Bar KatsuHaru Karuizawa-
- Karuizawa, Nagano
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits
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宮澤 英治Eiji Miyazawa
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Mr. Miyazawa offers a blissful cup of sake in an extraordinary, high-quality space where one can relax from the bottom of one's heart.
He was born in 1977 in Tokyo. He became fascinated with bartending at his part-time job as a college student and aspired to become a bartender. In 2003, he won the top prize in the Suntory Cocktail Award category, and in 2005 and 2007, he was a prize winner. In 2009, he won the Healing Cherry Cocktail Competition World Championship. Then, in 2010, he opened Bar Orchard Night in Awaji-cho, Kanda. In 2012, he established Orchard Night Inc. As of 2024, he manages 10 bars and is also working to promote non-alcoholic cocktails.
宮澤 英治Eiji Miyazawa
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Maruya Honten Meieki 3-chome Branch
まるや本店 名駅3丁目店
- Nagoya Station, Aichi
- Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Hitsumabushi (eel bowl) / Unagi (eel)
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坂本 恵利Eri Sakamoto
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Ms. Sakamoto has dedicated herself to honing her skills as a cook and continues to pursue the essence of Japanese cuisine.
She has loved cooking since she was a child and joined Maruya Honten upon graduation from high school. While learning the basics of Japanese cuisine, she made her way to becoming an eel chef. She has experience in most of the restaurant's branches and is now the head chef. With her many years of experience, she works daily to satisfy her guests further.
坂本 恵利Eri Sakamoto
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Pizza Verde Matsumoto
Pizza Verde Matsumoto
- Matsumoto Station, Nagano
- Italian,Italian/French / Italian / Pizza / Neapolitan Pizza
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五味 靖夫Yasuo Gomi
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All of the experiences Mr. Gomi went through with pizza have led him to where he is today.
He was born in 1968 in Nagano. Initially, he worked as a pizza delivery staff member. Still, he was impressed by Neapolitan pizza made by professional pizza chefs in Italy and decided to be a pizza chef. After training, he has become one of the world's most respected pizza chef. Later, he honed his skills at specialty stores in Japan and also experienced mobile sales to connect with the needs of different regions. In 2015, he opened Pizza Verde Matsumoto as the culmination of his work. His whole experience with pizza has led him to become who he is today.
五味 靖夫Yasuo Gomi
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GIN CAFE
GIN CAFE
- Karuizawa, Nagano
- Bar/Cocktails,Bars (pubs) / Whisky / Cocktail / Spirits
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宮澤 英治Eiji Miyazawa
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Providing a BAR where both drinkers and non-drinkers can enjoy a fascinating cocktail.
Mr. Miyazawa was born in 1977 in Tokyo. He became fascinated with bartending at his part-time job as a college student and aspired to become a bartender. In 2003, he won the top prize in the Suntory Cocktail Award category, and in 2005 and 2007, he was a prize winner. In 2009, he won the Healing Cherry Cocktail Competition World Championship. Then, in 2010, he opened Bar Orchard Night in Awaji-cho, Kanda. In 2012, he established Orchard Night Inc. As of 2024, he manages 10 bars and is also working to promote non-alcoholic cocktails.
宮澤 英治Eiji Miyazawa
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Unagi Ryouri Unawa Izumi
うなぎ料理うな和泉
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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加藤 晴久Haruhisa Kato
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Challenging the world of eel cuisine with a new heart as a chef.
Mr. Kato was born in 1971 in Hokkaido. After graduating high school, he entered Tsuji Culinary Institute Osaka with a deep passion for cooking. Then, he trained at a restaurant in Kurashiki through the introduction of Mr. Tamura, the executive chef of Japanese cuisine at Hotel New Otani Osaka. At Foresta Hills in Toyota City, he met Mr. Mizogami, whom he looks up to as his mentor. After working at Nagoya Marriott Associa Hotel for 19 years, he moved to Unawa Izumi in August 2023. He currently serves as the restaurant's manager.
加藤 晴久Haruhisa Kato
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Yakiniku tabehodai Sumibi Kurobeko
焼肉食べ放題 炭火黒ベコ
- Hamamatsu , Shizuoka
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Beer
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松尾 英幸Hideyuki Matsuo
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A self-taught mastery of the art of yakiniku. Mr. Matsuo is a chef who wins people's hearts with his personality and flavor.
He was born in 1982 in Shizuoka. At the age of 22, he jumped into the yakiniku industry with the desire to own his restaurant someday. With part-time work experience in high school, he taught himself to make his way in the yakiniku business and has steadily built a career. He constantly questions what customers want from a yakiniku restaurant and adapts flexibly to the changing times. His humility and honest work are the driving force behind gaining the trust and cooperation of many suppliers.
松尾 英幸Hideyuki Matsuo
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Amiyakitei Meieki Nishi Branch
あみやき亭 名駅西店
- Nagoya Station, Aichi
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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中納 和哉Kazuya Nakano
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Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant.
Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant. Born and raised in Shingu City, which has many World Heritage sites registered as "Sacred Sites and Pilgrimage Routes in the Kii Mountain Range," he moved to Nagoya for university. He began part-time work at Amiyakitei through a local senior's recommendation and continued working there until graduation. Admiring the excellent management skills of the manager at the time, he was invited to join the company upon graduation. Then he gained experience as a manager in various branches. Since April 2023, he has been the manager of the Amiyakitei Meieki Nishi Branch, aiming to create a beloved restaurant with a team of smiling staff.
中納 和哉Kazuya Nakano
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WAGYU YAKINIKU HYAKUMEIZAN Meieki Nishi Branch
和牛焼肉 百名山 名駅西店
- Nagoya Station, Aichi
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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井上 卓志Takuji Inoue
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Experienced as manager of a high-end teppanyaki restaurant overseas. Returning to the restaurant industry with a passion for customer service.
Mr. Inoue was born in 1971 in Hyogo. During his junior high school years, he met an English teacher who had spent a lot of time abroad, which triggered his yearning to live abroad. At 20, he started working at a high-end teppanyaki restaurant in Germany and became the manager at 23. After returning to Japan, he took on a sales position in the wine industry but couldn't forget the appeal of working in the restaurant industry. In 2007, he joined Amiyaki Tei Co., Ltd. and gained experience as a manager in various locations. In January 2024, he was appointed as the manager of the Meieki Nishi branch of WAGYU YAKINIKU HYAKUMEIZAN and continues to work there.
井上 卓志Takuji Inoue
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Amiyakitei Sakae Branch
あみやき亭 栄店
- Sakae, Aichi
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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都竹 明Akira Tsutake
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To have customers keep coming back to the restaurant.
Mr. Tsutake was born in 1971 in Aichi. After graduating high school, he worked in the manufacturing industry for two years. At age 20, he changed his career to the restaurant industry because he wanted to work interacting with people. He experienced the joys and difficulties of serving customers in the restaurant business. In 2010, he decided to join Amiyakitei after being impressed by its delicious food and customer service. In his fifth year with the company, he experienced the launch of a new restaurant. He was then appointed to a newly opened Sakae branch in 2020. Aiming to be a restaurant where even first-time customers can enjoy delicious food and service and say, "I'll definitely visit again."
都竹 明Akira Tsutake
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Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch
ひつまぶし名古屋備長 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Japanese,Japanese / General / Unagi (eel)
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青木 陽一Yoichi Aoki
The Chef's Recommendations -
Aim to become the specialist in eel cuisine by impressing with appeal of eel
He was born on January 1, 1981 in Aichi Prefecture. Worked part-time in the main restaurant at age 16. He began to take an interest in the profound taste of Japanese eel as he was working and thus decided to specialize in it. With his love for cooking since young, he was recommended by his father to enroll in a cooking school.After graduation, he became an employee of Bincho. After gaining experience working in the main restaurant for 3 years, the Lachic blanch for 10 years, and the Esca blanch for 2 years, he was transferred to the current Dai Nagoya Building Restaurant. As a specialist in eel cuisine, he continues to polish his skills on a daily basis.
青木 陽一Yoichi Aoki
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