61 - 80 of 192 chefs
-
Honkaku Edomae Zushi Matsuki Sushi
本格江戸前寿司 松喜すし
- Hida/Takayama, Gifu
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Oshizushi (pressed sushi)
-
![]()
中才 一彦Kazuhiko Nakasai
-
Having experience with fish from a young age, he decided that "making delicious things will be my job"
Chef Nakasai was born in Gifu prefecture in 1975. Influenced by the sight of his grandfather, a fisherman's boss and a chef, at a young age he decided that making delicious cuisine would be his job This decision was the reason he became a chef. Honkaku Edomae Zushi Matsuki Sushi was opened by his grandfather and continued by his father. Training there since he was 18, in 2002 he became the 3rd generation proprietor. He has an established reputation for his capability in preparing seafood that he has cultivated since he was young.
中才 一彦Kazuhiko Nakasai
-
-
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
-
-
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
-
-
Kagayasuke Main Branch
本店加賀彌助
- Kanazawa Station, Ishikawa
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
-
![]()
西川 正次Masatsugu Nishikawa
-
A veteran Kanazawa sushi chef who crafts his dishes with precision, all while engaging guests with polite conversation.
Born on February 1st, 1950 in Ishikawa Prefecture, at age 21 he went on to Kagayasuke Main Branch after training in Tokyo. He continued to fine-tune his sushi skills at this long-standing Kanazawa shop, where he delivers precise flavors along with pleasant conversation at the counter. Kanazawa is rich with foods from both the land and sea, which are displayed in expertly crafted signature dishes like "Tama," which is made with baked minced sweet shrimp, and his expertly prepared "Dashizuke Ikura," made with locally harvested salmon roe. Dishes like these have helped him garner a wide following of customers that stretch beyond his local prefecture.
西川 正次Masatsugu Nishikawa
-
-
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
-
-
SUSHIGEN
すし験
- Marunouchi, Aichi
- Sushi,Japanese / General / Sushi / Shabu-shabu (boiled meat slices)
-
![]()
秋枝 泰祐Hiromasa Akieda
-
Crafting a perfect experience for each day's guests.
Mr. Hiromasa Akieda was born in 1970 in Aichi Prefecture and started in the restaurant business at the age of 20. He has worked in Nagoya, Aichi, focusing his studies on Japanese food, and became familiar with a variety of ingredients. He currently manages [SUSHIGEN], where he carefully chooses the perfect ingredients and sake for each day's guests, serving a blissful experience over the counter.
秋枝 泰祐Hiromasa Akieda
-
-
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
-
-
Wagyu Yakiniku Mankai
和牛やきにく満開
- Nishiki-sanchome, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
末本 実Minoru Suemoto
-
Mr. Suemoto has aspired to be a chef since he was a teenager and continued pursuing a food career.
He was born in 1956 in Oita. Having been interested in the world of food since his teenage years, he aspired to become a chef, hoping to "bring joy to many people with my cooking." He trained at a Western-style restaurant for 10 years, honing his culinary experience. Later, while working in various restaurants of different genres, he became strongly attracted to yakiniku. His yakiniku, made with quality ingredients he carefully selects and prepares with care, is favored by many repeat customers.
末本 実Minoru Suemoto
-
-
Noichi Shokudou
の一食堂
- Numazu, Shizuoka
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)
-
![]()
中島 稲一Inakazu Nakajima
-
To uphold the restaurant's tradition. Mr. Nakajima's culinary journey began in the fisheries industry.
He was born in 1962 in Shizuoka. As the eldest son, he felt it was inevitable that he would take over the family business run by his parents. Therefore, he decided early on to become a chef. After graduating high school, he joined Dainobu Suisan, a fishery company located within the Numazu fish market, where he spent about two years learning about procurement. Then, he trained for about three years at Maruto Suisan in Toi, Izu-shi. After that, he returned home to take over the family business. He now runs the restaurant with his wife and two daughters.
中島 稲一Inakazu Nakajima
-
-
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
-
-
Wafuchuka Shoryutei
和風中華 招龍亭
- Teramachi/Arimatsu, Ishikawa
- Chinese,Chinese / General / Chinese Sosaku (creative cuisine) / Chinese Yakuzen (medicinal cooking)
-
![]()
池田 和幸Kazuyuki Ikeda
The Chef's Recommendations -
Watching his parents, Kazuyuki Ikeda made up his mind to become a cook of Chinese cuisine
Born November 19th, 1974, a native of Takaoka, Toyama Prefecture. Since his parents were also Chinese food cooks, Kazuyuki Ikeda grew up being naturally acquainted with food since a young age. He liked all of the food that his parents made and felt that he wanted to make the same kind of food too. At the age of 20, his official training began in Kanazawa. He went around about four restaurants and went on to learn all about seasoning, working with ingredients, and more. He joined Wafuchuka Shoryoten in 2008. This head chef comes up with menu items that include a wealth of local seafood.
池田 和幸Kazuyuki Ikeda
-
-
Unagi-ka Shibafuku-ya
うなぎ家 しば福や
- Nagoya Station, Aichi
- Japanese,Japanese / Unagi (eel) / Donburi (rice bowl) / Hitsumabushi (eel bowl)
-
![]()
柴田 哲滝Satoru Shibata
-
He went from observing his father who was farming eel, to entering the cooking field.
He was born in 1972 in Aichi prefecture. Observing his father who was an eel farmer, he was fascinated with eels and eel cuisine. Though he worked once as a foreman in the construction industry, he left the industry to start training as a chef in 2003 at [Sumiyaki Unafuji] in Nagoya. After working as its master chef and manager, he went independent and finally opened [Unagi-ka Shibafuku-ya].
柴田 哲滝Satoru Shibata
-
-
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
-
-
Otobashi Sumiya
尾頭橋すみや
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Japanese,Japanese / General / Suppon (soft-shelled turtle) / Kaiseki (traditional multi-course meal)
-
![]()
角谷 進Susumu Sumiya
The Chef's Recommendations -
Serves delicious dishes that make the most of the flavors of seasonal ingredients.
Mr. Sumiya was born in 1960 in Aichi and raised in a fishing family. His parents' house also ran an agriculture business, so high-quality fish and vegetables were always close to him. So, he naturally entered the culinary world because of his interest in food. After graduating from high school, he worked at a Japanese restaurant and then honed his skills in Japanese cuisine at various restaurants, such as Japanese restaurants and Kaiseki restaurants. In 2007, he opened his dream restaurant, Otobashi Sumiya. Every day, he devotes himself to "creating a restaurant where diners can fully enjoy the season's delicacies."
角谷 進Susumu Sumiya
-
-
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
-
-
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
-
-
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
-
-
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
-
-
Kanizanmai Nagoya Sakae Branch
かにざんまい 名古屋栄店
- Sakae, Aichi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab
-
-
-
-
Italian Cuisine Bocca Buona
イタリア料理 ボッカボーナ
- Hida/Takayama, Gifu
- Italian,Italian/French / Italian / Pasta / Pizza
-
![]()
村山 淳Atsushi Murayama
-
Italian chef using the local ingredients [to bring out the original tastes of the seasonal ingredients].
He was born in 1972 in Gifu. He liked eating and watching people cook since he was very young. After graduating from school, he started working for a pasta restaurant and learned the fundamental skills as a chef. Then he worked at various restaurants to improve his skill to master Italian cuisine. Being fully prepared, he opened [Italian Cuisine Bocca Buona] which has become a popular restaurant. He is currently showing his skill by bringing out the original tastes of various local ingredients while respecting the sense of the season.
村山 淳Atsushi Murayama
-
