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21 - 40 of 190 chefs

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

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

Bar KatsuHaru Karuizawa

Bar 勝治 -Bar KatsuHaru Karuizawa-

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

宮澤 英治Eiji Miyazawa

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

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

Uohachi Hanare

魚八 はなれ

  • Kanazawa Station, Ishikawa
  • Oden,Japanese / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling) / Oden

上野 憲謙Noriaki Ueno

The commitment of a skilled chef produces dishes that will remain in the guests' hearts.

Mr. Ueno grew up with a mother who was good at cooking, and he enjoyed being in the kitchen from a young age. After graduating from culinary school, he spent two years in Japanese cuisine and eight years of training in Italian cuisine. Furthermore, having spent about eight years in charge of Western-style cuisine at a well-known hotel, he is a talented chef. Utilizing his background in Japanese and Western cuisine and his experience at the hotel, he strives to create dishes that highlight the natural taste of the ingredients. Currently, as the manager, he is in charge of the kitchen and continues to serve "truly delicious food" to the customers who visit the restaurant.

上野 憲謙Noriaki Ueno

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

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

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

Restaurant BudoonoMori Les Tonnelles

レストランぶどうの森 レ・トネル

  • Uchinada/Kanaiwa, Ishikawa
  • French,Italian/French / French / Wine / Soup

Marco SantoscoyMarco Santoscoy

Mr. Santoscoy pursues a new French cuisine style by weaving his ideas into Japanese ingredients.

He was born in 1992 in Guanajuato, Mexico. After studying the basics of French and other cuisines in Argentina, he moved to the United States. While gaining experience at Napa Valley and Scottsdale restaurants, he became familiar with traditional Japanese crafts such as Japanese kitchen knives and Noh masks. In 2016, he moved to Japan because he wanted to "see Japan with his own eyes, where many things he feels his sensitivity sympathizes with." Enchanted by abundant food, beautiful nature, and warm-hearted people, he relocated to Ishikawa.

Marco SantoscoyMarco Santoscoy

Hidagyu Sukiyaki Nakabashi Wakachiya

飛騨牛すきやき 中橋 わかちや

  • Hida/Takayama, Gifu
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

山田 裕紀Yuuki Yamada

After working in various genres, Mr. Yamada's challenge is to promote the appealing food and culture of his hometown.

He was born in 1990 in Gifu. His career in the restaurant industry began at an Italian restaurant in Nagoya. From the age of 21, he took on a managerial position. From age 25, he worked as a head chef at a dining bar and bistro in Nagoya. After that, he returned to his hometown and once left the restaurant industry, but returned to it again at the age of 32 when Stake Creation Company started up its restaurant division. In 2024, Hidagyu Sukiyaki Nakabashi Wakachiya opened. He is now promoting the fascinating food and culture of his hometown.

山田 裕紀Yuuki Yamada

Amiyakitei Meieki Nishi Branch

あみやき亭 名駅西店

  • Nagoya Station, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

中納 和哉Kazuya Nakano

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

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

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

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

Gyutan Shabu-shabu to Niku-nigiri Gen's

牛タンしゃぶしゃぶと肉握り源’s

  • Nishiki-sanchome, Aichi
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Beer

手島 大輝Daiki Teshima

Pursuing the taste and deliciousness of dishes that satisfy the hearts of guests.

Mr. Teshima was born in 1996 in Aichi. He chose the chef's path because he liked cooking. After graduating from a cooking school, he started training at a Chinese restaurant, Ishin-go, in Tokyo. In 2019, he joined Gen's after receiving an offer from its manager. As he gained experience, he steadily honed his skills. Currently, he is the head chef of the restaurant.

手島 大輝Daiki Teshima

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

Z/X coffee Shinsakae Branch

Z/X coffee新栄店

  • Shin-Sakae/Higashisakura/Izumi, Aichi
  • Cafe,Cafe/Sweets / Herb & Spice / Coffee / Cocktail

永吉 将太Shota Nagayoshi

Mr. Nagayoshi operates his cafe inspired by traveling abroad and meeting many people.

He is originally from Aichi and has spent much of his career in restaurants abroad. After gaining experience in various countries as a restaurant staff member, he returned to Japan and now manages Z/X Coffee Shinsakae Branch. His exposure to diverse cultures and lifestyles is reflected in creating a relaxed space where guests can enjoy themselves just as they are.

永吉 将太Shota Nagayoshi

Kurogewagyu Yakiniku Yamaki

黒毛和牛 焼肉山喜

  • Minato-ku/Minami-ku/Midori-ku, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

山喜 健Takeshi Yamaki

Mr. Yamaki brings the taste of the famous restaurant to more people. Realizing a dream of "owning a restaurant" that he has had since he was a student.

He was born in 1981 in Nagasaki. Since he was a student, he has enjoyed traveling alone and cooking. Working part-time at a restaurant, he saved his money and often traveled around the world. With a desire to own his restaurant in the future, he became a chef and trained at a Yakiniku restaurant in Nagoya. He decided to set up his restaurant so that more people would be able to enjoy the taste of the restaurant.  In August 2023, he opened Kurogewagyu Yakiniku Yamaki.

山喜 健Takeshi Yamaki

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

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

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