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61 - 80 of 190 chefs

Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch

菓匠 花桔梗 名古屋能楽堂 蓬左 hosa 店

  • Marunouchi, Aichi
  • Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Coffee / Japanese Tea

伊藤 誠敏Masatoshi Ito

Born into a family of Japanese confectioners for generations, following the path of Wagashi.

Mr. Ito was born in 1978 in Aichi. As his family owned a traditional Japanese confectionery shop, he grew up watching his grandfather and father, both confectioners and naturally aspired to follow in their footsteps. Trained at "Chou" in Nagoya and opened his own confectionery shop, Kasho Hanakikyo Nagoya Nohgakudo hōsa Branch. Located on the first floor of the Nagoya Noh Theater, where Noh and Kyogen plays are performed, the shop gained popularity as a place to enjoy traditional wagashi after experiencing Japanese culture.

伊藤 誠敏Masatoshi Ito

Setsugekka Tanaka Satoru

雪月花 たなかさとる

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

田中 覚 Satoru Tanaka

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.

田中 覚 Satoru Tanaka

Jukusei Hidagyu Yakiniku GYU-SUKE

熟成飛騨牛焼肉GYU-SUKE

  • Hida/Takayama, Gifu
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

上道 和正Kazumasa Uemichi

Mr. Uemichi is a cook who thoroughly explores cuisine and calls himself a "culinary geek."

He was born in 1974 in Fukuoka. From a young age, he has always loved both eating and cooking. Aspired to be a chef to make many people smile with his cooking. After graduating from school, he became a chef and began his training. Honed his skills in a variety of restaurants of different genres. He is currently working at GYU-SUKE. He calls himself a "culinary geek" and says, "I always think that I want to provide more delicious food with a thorough exploration of cuisine."

上道 和正Kazumasa Uemichi

Hikariya Higashi

ヒカリヤ ヒガシ

  • Matsumoto Station, Nagano
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

?橋 有希Yuuki Takahashi

Making the best use of the rich bounty of Shinshu, Mr. Takahashi presents dishes full of wild flavor.

He was born in 1979 in Nagano. After graduating from Oda Cooking College, he joined Nadaman Co., Ltd. He worked for 13 years at "Kaiseki Ichukyo" in Ome-shi, Tokyo, where he served as sous chef. Then, he worked as a head chef at Kona Besso in Izunagaoka Hot Springs, Izunokuni-shi, Shizuoka for 5 years, and then joined Tobira Holdings Co., Ltd. He currently works at Hikariya Higashi as the general chef of Japanese cuisine.

?橋 有希Yuuki Takahashi

Installation Table ENSO L'asymetrie du calme

Installation Table ENSO L’asymetrie du calme

  • Korinbo/Katamachi, Ishikawa
  • French,Italian/French / French / Wine

土井 誠Makoto Doi

The Chef's Recommendations

One-of-a-kind dishes combining Japanese and French elements in Kanazawa

Born in 1968 in Aichi, Doi started off his career in Japanese cuisine at the age of 20. He likes to delve deep into various aspects of cooking, such as ingredients, cooking techniques, serving dishes and decor, and trained in both Kansai and Kanto regions. He went on to work in the area of French cuisine, obtaining a job as a chef at a French restaurant in Ginza. He then worked as a chef for around 4 years in various countries, such as Switzerland, Scandinavia, and France, gaining knowledge on the local food. Upon returning to Japan, Doi opened his restaurant in Kanazawa, a region that offers the best in ingredients, producers, culture, and atmosphere. He dedicates himself to serving one-of-a-kind cuisine.

土井 誠Makoto Doi

Sumibi Yakitori to Hakata Motsunabe Nagare Nishiki Main Branch

炭火焼き鳥と博多もつ鍋 ながれ 錦本店

  • Nishiki-sanchome, Aichi
  • Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Yakitori (grilled chicken skewers) / Mizutaki (chicken hot pot)

寺口 真央Mao Teraguchi

The Chef's Recommendations

Ms. Teraguchi is creating a store with an attractive atmosphere that makes people want to stop by.

She was born in 1988 in Aichi. Her interest in cooking was developed by a restaurant manager she met in high school. At Nagare, she tries to preserve the human connection with the enjoyment of cooking, to prepare delicious food for her customers, and to make sure that they fill their hearts as well as their stomachs as they dine. She values the relationship between herself, cooking, and customers.

寺口 真央Mao Teraguchi

Asuen-kataraidokoro Irori

明日への語らい処 囲炉裏

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Izakaya (Japanese tavern),Taverns / General / General / Sake

小林 慶司Keishi Kobayashi

His seasonal dishes bring a smile to your face. Mr. Kobayashi is a chef delivering heartwarming culinary experiences.

He was born in 1978 in Yamanashi. Since childhood, he has been interested in cooking and pursued becoming a chef, inspired by his admiration for the culinary world. Starting from local hotels in Yamanashi, he gained experience in various places. With a desire to cherish the relationships between people, he opened Irori. Pouring in the skills and passion cultivated through years of experience, he offers seasonal dishes that make the most of the season's ingredients. He diligently strives each day, welcoming visitors with a warm and friendly atmosphere, leaving smiles on their faces.

小林 慶司Keishi Kobayashi

Sakanaya Uosei

さかなや魚清

  • Numazu, Shizuoka
  • Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Crab

佐藤 晃成Terunari Sato

Mr. Sato is a young third-generation, handling everything from fish selection to cooking, who has honed his skills on the sea.

He was born in 1989 in Shizuoka. After graduating high school, he entered a culinary school in the prefecture and obtained a cooking license. Learned the basics of Japanese cuisine in the kitchen of a ryokan (Japanese inn), then worked as a head chef on a large pelagic purse seiner for ten years. In 2023, he took over Sakanaya Uosei, which has been in business since his grandfather's generation.

佐藤 晃成Terunari Sato

Akahagi Sushi Tamahagane

赤萩 鮨 玉鋼

  • Chikusa/Imaike/Ikeshita, Aichi
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

市來 隆司Takashi Ichiki

Mr. Ichiki continues to tirelessly pursue the most delicious food from his childhood to the present.

He was born in 1984 in Aichi. His love of eating delicious food and cooking led him to become a chef in his teens. At age 15, he entered the world of food and beverage. After 4 years of kaiseki cooking and 16 years of sushi, he works at Tamahagane. His life as a chef began with a longing for food. Even now, he continues to tirelessly pursue delicious food. 

市來 隆司Takashi Ichiki

Oryori Ittou

御料理 一燈

  • Fukui Station, Fukui
  • Japanese,Japanese / General / Crab / Kaiseki (tea-ceremony dishes)

倉橋 紀宏Norihiro Kurahashi

Keeps making efforts since childhood, in the pursuit of cooking

Mr. Kurahashi was born in 1978 in Fukui Prefecture. He had an interest in food when he was young, leading him to start studying cooking on his own. This deep spirit of inquiry lead him to travel not just through Japan but abroad as well, tasting foods from around the world and building his skills by recreating them himself. In 2007, he realized a dream by opening [Toki no Kura] in Fukui, and then his second restaurant, [Japanese Cuisine Ittou] in 2012. In 2019, he relocated and saw a fresh start at [Oryori Itto].

倉橋 紀宏Norihiro Kurahashi

Kachaguriya

かちゃぐり屋

  • Nagoya Station, Aichi
  • Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

加藤 旭敏Akitoshi Kato

Mr. Kato's approach is to prepare each dish, emphasizing creativity carefully.

He was born in Aichi. Since childhood, he has been familiar with cooking and confectionery making. During his school years, he worked part-time in restaurants for four years, developing practical skills and a deep understanding of food ingredients. After graduation, he worked at the Nagoya Kanko Hotel for 5 years, where he acquired the fundamentals of Western-style cooking techniques and service. At the age of 29, he opened his own Teppanyaki restaurant, Kachaguriya, taking advantage of his experience and unique ideas. Since then, he has been exploring new cuisines every day for 31 years.

加藤 旭敏Akitoshi Kato

Restaurant KEI

レストランKEI

  • Toyohashi, Aichi
  • French,Italian/French / General / French / Wine

今里 武Takeshi Imazato

The Chef's Recommendations

Food has been a part of his life since childhood, which led him to a career in the culinary world

He was born in 1974 in Nagasaki Prefecture. His parents had a restaurant of their own during his childhood, which meant he was able to familiarize himself with cooking and see the importance of food from a young age. He wanted a job of his own that let him make food for people and truly capture their hearts with his creations, so he jumped right in to get his career started in the world of professional cooking. He got his foot in the door by getting a job at Huis Ten Bosch resort and then from there he went on to develop his skills further at L'Hotel de Hiei and a newly opened French restaurant in Umeda, Osaka. He came on as head chef at "Restaurant KEI" when the hotel opened in 2008 and then in 2014 he moved up to work as Hotel Arc Riche Toyohashi’s executive chef.

今里 武Takeshi Imazato

Sushi Shiroma

鮨 城間

  • Nagoya Station, Aichi
  • Sushi,Japanese / Sushi / Wine / Local Sake

城間 孝文Takafumi Shiroma

Mr. Shiroma is devoted to sushi. He shows the new charm of sushi courses with skilled techniques and flexible creativity. 

Mr. Shiroma was born in 1979 in Okinawa. Head chef of Sushi Shiroma. As a child, he frequented a sushi restaurant with his family. As a result, he was exposed to sophisticated sushi chefs, inspiring him to become a sushi chef. At 18, he moved to Aichi and dedicated many years to honing his skills at a sushi restaurant in Nagoya City. After working as the head chef at a renowned restaurant, he founded his current restaurant in April 2023. He devised a new approach to his courses, focusing on exquisite hand-formed sushi and appetizers that show his seasoned skills and the addition of unique dishes prepared through "charcoal grilling." From Nagoya, he introduces new delights and possibilities for sushi courses.

城間 孝文Takafumi Shiroma

Yakiniku House Daishogun Kanazawa Branch

焼肉ハウス大将軍 金沢店

  • Korinbo/Katamachi, Ishikawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Sake

金本 雄一Yuichi Kanemoto

With the knowledge of meat acquired at a renowned restaurant, Mr. Kanemoto challenges the possibilities of meat and rice in the Noto region.

He was born in 1987 in Osaka. Began his apprenticeship at the popular yakiniku restaurant Manryo in Osaka at the age of 18. Over 15 years, he established his knowledge and expertise in meat. After leaving Manryo, he spent two years at Gyugujo in Tokyo. Currently, he is serving as the head chef at Yakiniku House Daishogun Kanazawa Branch.

金本 雄一Yuichi Kanemoto

APA HOTEL [Kanazawa Ekimae] Arcen Ciel

アパホテル〈金沢駅前〉アルカンシェール

  • Kanazawa Station, Ishikawa
  • Italian,Italian/French / General / French / Italian

松木 知生Tomoo Matsuki

He cooks the blessings from Hokuriku into French cuisine to see the happy faces of the guests.

He was born in 1968 in Toyama prefecture. He entered the cooking field as he liked cooking, but started wanting to see the happy faces of the guests more and more. After working actively at a bridal-related guest house, he entered [APA HOTEL Kanazawa Ekimae Arcen Ciel in December 2018. Currently, he gives flexible service to offer a fun moment to the guests.

松木 知生Tomoo Matsuki

Oryori Kifune

御料理 貴船

  • Omicho Market, Ishikawa
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

中川 清一Seiichi Nakagawa

The Chef's Recommendations

His passion for frequenting restaurants turned into a profession, and now he eagerly learns everything he can about new flavors and techniques.

He was born in 1968 in Ishikawa Prefecture. He got his start by taking on a job at a hotel in his home of Kanazawa after graduating from vocational school. While picking up experience in bartending and waiting tables at the hotel, he also learned about catering banquets and working in the kitchen with Japanese cuisine. After that, he went on to develop his skills further at different restaurants around Kanazawa, where he worked with traditional Japanese cuisine, as well as newer interpretations of Japanese food. He then went on to open Oryori Kifune in 2008. He loves to travel around to eat delicious food, and once he hears about a good restaurant he will go there, no matter how far, to try the food and develop his palate.

中川 清一Seiichi Nakagawa

Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane

厳選和牛 石窯塊肉ステーキ 石窯焼 時ノ鐘

  • Fukui Station, Fukui
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Korean

加藤 諭Satoru Kato

A chef and a sommelier, a master chef with two sides

He was born in Kyoto in 1986. He used to cook as a child while his parents were working. Attracted by how interesting cooking is, he decided to become a chef. After graduating from Kyoto cooking college, he polished his skills working at French and Italian restaurants in Kyoto. While working at an Italian restaurant in Fukui, he became a certified sommelier. He next became the head chef at a French restaurant where he played an active role. He was appointed as the head chef of [Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane] in May 2019 after meeting the CEO of his present company.

加藤 諭Satoru Kato

Teppan-yaki Madoi

鉄板焼き 団居

  • Marunouchi, Aichi
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

小菅 国博Kunihiro Kosuge

Stimulating all five senses with perfect ingredients.

Mr. Kunihiro Kosuge was born in 1970 in Aichi Prefecture. He got his start in the restaurant business working part-time at a hotel restaurant during high school, preparing French cuisine. After working at [Nagoya Fuji Park Hotel] and [BISTRO Ciel], he moved to [Yoshino], where he discovered teppanyaki (ingredients grilled on an iron griddle). He currently works as a chef at [Teppan-yaki Madoi], where he endeavors to stimulate all five senses with high-quality ingredients and a live, personal experience.

小菅 国博Kunihiro Kosuge

Izakaya kappo Tamura 

居酒屋割烹 田村

  • Higashi Chaya District, Ishikawa
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

玉木 進Susumu Tamaki

Fascinated by Kaga cuisine, Mr. Tamaki entered the culinary world.

It was a connection with the Kanazawa City Cooking and Restaurant Association chairman at the time that led him into the world of chefs. He decided to change his career from the publishing industry because he was fascinated by the charm of Kaga cuisine. Since then, he has been supporting Tamura in Kanazawa for 20 years. Lined up in the restaurant are photos of people everyone has seen on TV, taken when they visited the restaurant. The restaurant is renowned among celebrities as a top-rated store. Mr. Tamaki continues to study Kaga cuisine and has many repeat customers for his menu, resulting from his curiosity.

玉木 進Susumu Tamaki

Sushi Kinari

鮨 生成り

  • Omicho Market, Ishikawa
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

山崎 貴勝Takato Yamasaki

Fascinated by Kanazawa, Mr. Yamasaki is striving forward as a sushi chef/owner in a new place.

He was born in 1987 in Kochi. He decided to go into the culinary arts after graduating from high school to try something new that suited him. He trained for four years at a Japanese restaurant in Rome, Italy, which was run by a ryotei in Asakusa. When he was still unsure whether to become independent in the difficult situation of the Corona disaster, he was approached by Mr. Tanaka, the owner of Katamachi Koryori Sho, a sushi restaurant in Katamachi, Kanazawa City. After working under Mr. Tanaka for three years since 2021, he moved to Kanazawa, attracted by the city and its people. In 2024, he opened Sushi Kinari.

山崎 貴勝Takato Yamasaki

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