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21 - 40 of 190 chefs

Amiyakitei Sakae Branch

あみやき亭 栄店

  • Sakae, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

都竹 明Akira Tsutake

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

KAKA

華々-KAKA-

  • Hamamatsu Station, Shizuoka
  • Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Local Sake

渡瀬 正之Masayuki Watase

Mr. Watase fascinates his guests with a wide variety of Japanese and Western dishes produced by his extensive experience in Japanese cuisine and sushi.

He was born in 1974 in Shizuoka. The owner of KAKA. Through the experience of enjoying seasonal vegetables and sake, he felt the great pleasure of dining out and entered the culinary field. After training at a Japanese restaurant in Hamamatsu City, he gained experience at a Sushi restaurant. After further honing his skills at a Sushi kappo restaurant, he worked as the head chef at Enshu Hamanoya, a Japanese restaurant in Hamamatsu Station. In 2009, he opened his current restaurant and became independent. In 2019, he relocated to Zaza City Hamamatsu to welcome a wider range of guests. In addition to local customers, he also entertains domestic and international travelers with seasonal delicacies.

渡瀬 正之Masayuki Watase

Sushi Murohashi

鮨むろ橋

  • Nishiki-sanchome, Aichi
  • Sushi,Japanese / General / Sushi / Kaiseki (tea-ceremony dishes)

室橋 圭介Keisuke Murohashi

Mr. Murohashi is a passionate chef pursuing an ideal who has made the restaurant he wants to go to reality.

He was born in 1986 in Aichi. What inspired him to become a chef was the desire to make a restaurant that he would really like to go to. Trained at a prestigious ryotei restaurant in Gifu for eight years, he acquired traditional skills and a spirit of innovation. After that, he opened his own restaurant in Kariya City, where he continued his efforts for another eight years. In September 2024, he moved to Sakae, Nagoya City, as a new stage. He continues to pursue deliciousness by making the most of the ingredients he selects with his own eyes while maximizing their flavor.

室橋 圭介Keisuke Murohashi

Sichuan Dentou Hinabe Shokukan Kanayama Branch

四川伝統火鍋 蜀漢 金山店

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Szechuan,Chinese / Nabe (hot pot) / Szechuan / Shokoshu (Chinese Shaoxing wine)

陳 明賢Mingxian Chen

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.

陳 明賢Mingxian Chen

Pizza Verde Matsumoto

Pizza Verde Matsumoto

  • Matsumoto Station, Nagano
  • Italian,Italian/French / Italian / Pizza / Neapolitan Pizza

五味 靖夫Yasuo Gomi

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

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)

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

Maruya Honten Chubu Centrair International Airport Branch

まるや本店 中部国際空港店

  • Tokoname/Chita, Aichi
  • Japanese,Japanese / Hitsumabushi (eel bowl) / Unagi (eel) / Sashimi (raw fish)/Seafood

坂本 恵利Eri Sakamoto

Ms. Sakamaoto is dedicated to cooking, constantly honing her skills, and pursuing the essence of Japanese cuisine.

From a young age, she had a passion for cooking, and after graduating from high school, she joined Maruya Honten. While learning the fundamentals of Japanese cuisine, she aimed to become an Unagi chef. She gained experience at most locations and became the head chef at the JR Nagoya Station branch. Leveraging her years of experience, she strives every day to further satisfy her guests.

坂本 恵利Eri Sakamoto

Sushi Sukiyaki Akamechan

寿し・すき焼き あかめちゃん

  • Kanazawa Station, Ishikawa
  • Sushi,Japanese / Sushi / Sukiyaki (hot pot stew) / Sake

清水 義男Yoshio Shimizu

A father and daughter take on a new challenge.

For more than 50 years, Mr. Shimizu has been making sushi at Akame Sushi, which has been loved by locals and tourists in front of Kanazawa Station. Responding to the voices of guests who want to drink in a relaxed atmosphere, enjoy meat dishes as well as fish, and relax with loved ones, he opened Sushi Sukiyaki Akamechan on March 1, 2023. He is trying out his new dream by teaming up with his daughter, who is challenging herself in the restaurant business from a different industry, hoping to cheer up people of her generation.

清水 義男Yoshio Shimizu

Beef Cutlet Restaurant Kou Shu Ya

牛かつ専門店 甲州家

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Tonkatsu (fried pork cutlet),Japanese / General / Tonkatsu (fried pork cutlet) / Japanese Beef Steak

和智 まみMami Wachi

Welcoming guests from Japan and abroad warmly at the foot of Mt. Fuji.

Ms. Wachi is the manager of Kou Shu Ya. As the area is a popular tourist destination for many guests from overseas, the restaurant responds to a wide range of guests by introducing multiple languages to the menu list while respecting the Japanese style, such as Japanese-style costumes. She warmly welcomes the many guests visiting the foot of Mt. Fuji, beyond the barriers of language and culture.

和智 まみMami Wachi

Hikariya & yajimon

ひかりや&yajimon

  • Omicho Market, Ishikawa
  • Izakaya (Japanese tavern),Taverns / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood

石原 亨Toru Ishihara

The global food culture Mr. Ishihara experienced as an athlete inspired him to pursue a food and beverage industry career.

He was born in 1972 in Ishikawa. Initially, he was a member of the Japanese national canoe freestyle team. While traveling around the world for about 20 years as an athlete, he enjoyed eating each country's cuisine. His turning point came in 2002 when he encountered Wiener Schnitzel (veal cutlet) in Austria. He decided to pursue a second career in the restaurant industry to convey the appeal of the dish in Japan. He currently demonstrates his culinary skills as both the owner and chef.

石原 亨Toru Ishihara

Yakiniku tabehodai Sumibi Kurobeko

焼肉食べ放題 炭火黒ベコ

  • Hamamatsu , Shizuoka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Beer

松尾 英幸Hideyuki Matsuo

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

Sichuan Dentou Hinabe Shokukan Main Branch

四川伝統火鍋 蜀漢 本店

  • Sakae, Aichi
  • Szechuan,Chinese / General / Szechuan / Chinese Yakuzen (medicinal cooking)

陳 明賢Mingxian Chen

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.

陳 明賢Mingxian Chen

Kaisen Dokoro Fuji

海鮮処 ふじ

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

山田 楓Kaede Yamada

Born and raised at the foot of Mt. Fuji, Mr. Yamada experienced from French cuisine in a three-star hotel to a casual izakaya pub.

He was born in 2003 in Yamanashi. Born and raised in Yamanakako Village at the foot of Mt. Fuji, he worked in a French restaurant in a three-star hotel for three years after graduating from high school. Since then, he has experienced not only high-end restaurants but also casual izakaya and has tried various genres of cuisine. Currently, he is a chef at Kaisen Dokoro Fuji.

山田 楓Kaede Yamada

Unagi Ryori Sandaime Unatou Nakagawa Main Branch

うなぎ料理三代目うな東 中川本店 昭和四十四年創業

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Unagi (eel),Japanese / General / Unagi (eel) / Sake

三浦 星一Seiichi Miura

Continuing to uphold the commitment to eels inherited from his predecessor

Born in Aichi Prefecture in 1974, Mr.Miura grew up watching the back of his father, who was a fish dealer in their family business. He took a job in general administration but could not give up his path to becoming a fish cook and quit. In 2001, he honed his skills at a Japanese restaurant focused on fish dishes, and made up his mind to fulfil his childhood dream of becoming an eel shop. For twenty years as the grill master of the predecessor "Una Higashi", he mastered the traditional grilling and taste, and he is organizing the store as the chef and manager of Unagi Ryori Sandaime Unatou Nakagawa Main Branch.

三浦 星一Seiichi Miura

Amiyakitei Higashi-betsuin Branch

あみやき亭 東別院店

  • Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

中根 茂樹Shigeki Nakane

Aiming to be the best in the area in customer service and to be a friendly restaurant.

Mr. Nakane was born in 1989 in Shiga. Born and raised in Otsu City, the capital of Shiga, renowned for Japan's largest lake. He moved to Nagoya at 30 and gained experience in sales positions, acquiring the ability to sell products effectively. To make the most of such experience, he changed careers in the restaurant industry and joined the famous local restaurant Amiyakitei. After working as a manager at several locations, he became the manager of Higashi-betsuin branch in October 2022. He aims to have the best customer service in the area and to be the friendliest restaurant.

中根 茂樹Shigeki Nakane

Aji no YOHEI

味の与平

  • Hida/Takayama, Gifu
  • Teppanyaki,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Local Japanese Cuisine

田中 進Susumu Tanaka

From the food perspective, Mr. Tanaka conveys the charm of his hometown, Hida Takayama.

He is from Gifu. An experienced chef who has built a career focusing on Japanese cuisine. He is currently the head chef at Aji no YOHEI. Hida Takayama is an important hometown for him. He conveys the charm of his hometown from the perspective of food.

田中 進Susumu Tanaka

Cocktail Works Karuizawa

COCKTAIL WORKS 軽井沢

  • Karuizawa, Nagano
  • Bar/Cocktails,Bars (pubs) / Whisky / Italian / Cocktail

茂澄 仁Hitoshi Mozumi 

Mr. Mozumi is a bartender and chef who handles flexible cocktail menus. 

He was born in 1974 in Nagano. His career as a bartender is over 30 years. A certified Master Bartender by the Hotel Barmen's Association, Japan (HBA). Finalist of the 32nd & 33rd HBA Original Cocktail Competition and Suntory The Cocktail Award 2023. He believes that cocktails are all about balance.

茂澄 仁Hitoshi Mozumi 

Oden Wajimafugu Nodoguro AMIYA

おでん 輪島ふぐ のどぐろ AMIYA

  • Higashi Chaya District, Ishikawa
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Oden / Sake

石田 寛Yutaka Ishida

Wants many customers to know about gourmet food in Kanazawa.

Mr. Ishida entered the restaurant industry, hoping to "work in a job where relationships between people help him." He aims to move all the visitor's hearts through heartwarming service and delicious food. In April 2023, he opened AMIYA. Making full use of fresh ingredients from Wajima and Okunoto, he offers dishes such as "Kanazawa Oden" that bring out the best of the region's charms.

石田 寛Yutaka Ishida

LOW-NON-BAR #RTS

LOW-NON-BAR #RTS

  • Karuizawa, Nagano
  • Bar/Cocktails,Bars (pubs) / Whisky / Cocktail / Spirits

宮澤 英治Eiji Miyazawa

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

Horutanya Sakae Branch

ほるたん屋 栄店

  • Sakae, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Motsu Nabe (offal hot pot) / Yakiniku (grilled meat) / Horumon (offal meat)

榊間 周平Shuhei Sakakima

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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