Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

61 - 80 of 189 chefs

Jukusei Hidagyu Yakiniku GYU-SUKE

熟成飛騨牛焼肉GYU-SUKE

  • Hida/Takayama, Gifu
  • Yakiniku/Wagyu (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

Yakiniku Hanabi Nishiki Branch

焼肉華火 錦店

  • Fushimi, Aichi
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

杉山 勝高Masataka Sugiyama

Offering a time full of smiles with carefully selected Kuroge Wagyu beef and exquisite dishes.

Mr. Sugiyama was born in 1980 in Aichi. Since he was little, he has been interested in cooking and naturally wished to be a chef. With that desire, he entered a culinary school after graduating from high school. After graduation, he began training at an Italian restaurant in Osaka. He continued honing his skills at other restaurants and bakeries before joining his company in 2012. Having served at restaurants such as yakitori restaurants and izakaya (Japanese-style pubs) run by the company, he moved to Yakiniku Hanabi Nishiki. He has been serving Wagyu beef selected by his reliable eyes in various dishes, attracting visitors.

杉山 勝高Masataka Sugiyama

Trattoria&Pizzeria&BAR LOGIC Nagano

Trattoria&Pizzeria&BAR LOGIC 長野

  • Nagano, Nagano
  • Italian,Italian/French / Italian / Pasta / Pizza

Setsugekka Tanaka Satoru

雪月花 たなかさとる

  • Sakae, Aichi
  • Yakiniku/Wagyu (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

Fukunoi Ichinomatsu

福の井 一乃松

  • Fukui Station, Fukui
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

坂 勇哉Yuya Saka

Serves seasonal Japanese cuisine and pays particular attention to the presentation and tableware

Born in 1980 in Fukui Prefecture. Upon graduating from the Tsuji Culinary Institute in Abeno, Osaka, he trained at a Japanese restaurant in Kyoto. Later, he joined [Fukunoi Ichinomatsu] in Fukui, and now leads the team as its head chef. Renowned for seasonal dishes made with fresh ingredients in accordance to the fundamentals of Japanese cuisine. These foods are presented beautifully on exquisite plates. The chef visits a variety of restaurants himself and is constantly honing his skills. Making Japanese food makes him "glad he was born Japanese."

坂 勇哉Yuya Saka

Sushi Shihogama

鮨 しほがま

  • Korinbo/Katamachi, Ishikawa
  • Sushi,Japanese / Sushi / Kaiseki (tea-ceremony dishes) / General

幸田 勝美Katsumi Koda

A chef who carries on the tradition of the long-established Shihogama while pursuing further evolution.

Mr. Koda was born in 1965 in Kanazawa City, Ishikawa prefecture. As the second-generation owner, he continues to uphold the name of Shihogama, a restaurant once renowned as a long-established kappo restaurant in Kanazawa, which his parents ran. He trained from scratch at Shihogama in Korinbo and then served as the owner of the relocated restaurant in Toriki. After that, he gained experience at various restaurants and revived Shihogama in 2018. Maintaining the flavors and skills inherited from his parents, Mr. Koda continues to captivate many regular customers with his diverse dishes that showcase the appealing ingredients of Kanazawa.

幸田 勝美Katsumi Koda

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

Hidatakayama Hida-Gyu Kyodo-ryori Shusai

飛騨高山 飛騨牛 郷土料理 酒菜

  • Hida/Takayama, Gifu
  • Izakaya (Japanese tavern),Taverns / General / Japanese Beef Steak / Local Japanese Cuisine

重森Shigemori

Cooking as a chance to bring happiness and joy to others

The chef has always truly loved cooking. Hearing customers say, "It was delicious! Thank you," is a continuous source of inspiration through which she wants to stir emotions in many people with her work. Through that desire, she strives to provide happiness, fascination, and hospitality to visitors, allowing them to enjoy the local cuisine that is unique to Hidatakayama.

重森Shigemori

Wagyu Yakiniku Mankai

和牛やきにく満開

  • Nishiki-sanchome, Aichi
  • Yakiniku/Wagyu (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

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

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

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

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

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/Wagyu (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

Sake to Soba Taihoku

酒と蕎麦 大北

  • Matsumoto Station, Nagano
  • Soba (noodles),Japanese / Soba (noodles) / General / Sake

江崎 隆信Takanobu Ezaki

No compromise in the pursuit of cuisine! Mr. Ezaki is a Japanese artisan chef who pours his sincere love for ingredients.

He was born in 1967 in Nagano. Trained as a chef in Osaka and Tokyo for a long time, he also studied in the Netherlands for six years. After returning to Japan, he moved to his hometown of Nagano, where he is currently the general chef of Taihoku, coordinating the flavor of the entire restaurant. His policy is to treat each ingredient with sincerity and love. By incorporating seasonal produce into his dishes, he brings out the best of it. His efforts to surprise and delight his guests never stop.

江崎 隆信Takanobu Ezaki

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

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

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

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

Shokusai Izakaya Enishi

食彩居酒屋 縁

  • Korinbo/Katamachi, Ishikawa
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

宮崎 駿Syun Miyazaki

Mr. Miyazaki realized his dream of having "his own restaurant" to make people smile with his cooking.

He was born in 1994 in Toyama Prefecture. He always enjoyed making others happy through food, became a police officer after graduating from school, and worked at a local police box in Toyama. Later, he encountered the world of Japanese cuisine and decided to pursue his dream of owning a restaurant where he could make people smile with his cooking. He trained at a long-established traditional restaurant in Kanazawa, honing his culinary skills. After gaining experience as a traveling chef, he achieved his long-held dream and opened his own restaurant, Shokusai Izakaya Enishi, in November 2022.

宮崎 駿Syun Miyazaki

<< Prev 1 2 3 4 5 6 7 8 9 10 Next >>
Please select the restaurants you are interested in among the list of chefs found for Central Honshu (Chubu) area.