121 - 140 of 175 chefs
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Sumibiyaki Unagi Uotora
炭火焼 うなぎ 魚寅
- Gujo, Gifu
- Japanese,Japanese / Kushiyaki (grilled skewers) / Unagi (eel)
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村井 俊之Toshiyuki Murai
The Chef's Recommendations -
A third generation chef who carries on his family’s legacy with culinary passion.
He was born in October of 1975 and grew up in Gifu Prefecture. His parents managed Uotora during his childhood, and he knew that one day he would take over the restaurant as the third generation heir. At age 18, he started an apprenticeship under his father to start learning the family business, and then eventually he took over for his family and turned the restaurant into Sumibiyaki Unagi Uotora to focus on making dishes with unagi (eel) in the Gujo area of Gifu Prefecture. With his deep love for unagi cuisine, so much so that he is capable of visiting no fewer than three eel establishments a day when on holiday. He spends each and every day training hard to master and learn all there is to know about unagi.
村井 俊之Toshiyuki Murai
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Sushi Daimon
鮨 大門
- Uozu/Kurobe, Toyama
- Sushi,Japanese / General / Sushi / Japanese Sosaku (creative cuisine)
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大門 太郎Taro Daimon
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He was fascinated with the master chef of a sushi shop he visited in his childhood days.
He is from Toyama prefecture. Being fascinated with the master chef of the sushi shop he was taken to by his father, he started working part time at a sushi shop when he was a high school student, then accumulated training at Japanese restaurants. At the age of 22, he moved to Otaru city in Hokkaido and visited sushi restaurants without appointments to ask to let him work. During his 4 year training at a sushi shop in Otaru, far away from his home town, his thoughts towards sushi and his hometown changed. In 2012, he opened [Sushi Daimon] in Toyama, to serve sushi that can be made only in Toyama.
大門 太郎Taro Daimon
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Izakaya Hokkai
居酒屋 北海
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Sashimi (raw fish)/Seafood
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島田 勝弘Katsuhiro Shimada
The Chef's Recommendations -
Please fully enjoy a luxurious experience having fruits of the sea at a place surrounded by mountains
They stock fresh seafood every day. Stick to the freshness of seafood more than necessary, as the restaurant is surrounded by mountains. All ingredients are carefully selected by the owner. They stock only the freshest seafood that can be eaten raw and serve them as sashimi, baked, or boiled in broth. making the best use of their taste. They focus on the seasonal ingredients. For example, abundant mountain vegetables can be served in spring, taking advantage of our location. Finish the dish only after getting the order to serve it in its best condition.
島田 勝弘Katsuhiro Shimada
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Gotemba Restaurant Kuishinbogomi
御殿場レストラン くいしんぼ五味
- Gotenba/Susono, Shizuoka
- Creative,Sosaku (creative) / General / French / Italian
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五味 正博Masahiro Gomi
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The influence of his father, who worked in the food industry, led him to become a chef
He was born in Tokyo on October 25th, 1956. When he was a child, his bread factory manager father told him, "You never miss a meal if you work in a job related to food." This prompted him to take an interest in food-related jobs. He decided to try and become a chef because he liked eating and cooking. He built up experience by working at restaurants and hotels in Odawara, Hakone, and Kariya. He set up Gotemba Restaurant Kuishinbogomi in 1996, where he displays his talents as chef-owner.
五味 正博Masahiro Gomi
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Cave Yunoki
カーヴ・ユノキ
- Toyama City, Toyama
- French,Italian/French / Western Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood / French
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柚木 栄樹Eiju Yunoki
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He is exclusively in French cuisine, to spread the local food culture of Toyama.
After learning about French cuisine for approximately 3 years in Toyama prefecture, he worked at the French restaurant [Shido] in Omotesando, Tokyo for 3 years. Then he actively worked as a chef at an ANA hotel for 6 years, then as the master chef there for 8 more years. At the age of 36, he took part in a French cuisine contest [FFCC] to compete in the total ability of modern and classic French cooking skills, using basic French cooking techniques to create modern style French, and won the second place. In 2009, he started working as a chef at the current [Cave Yunoki] to transmit the local food culture of Toyama.
柚木 栄樹Eiju Yunoki
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Steak House Kitchen Hida
ステーキハウス キッチン飛騨
- Hida/Takayama, Gifu
- Steak,Yakiniku/Steak
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河本 敏久Toshihisa Kawamoto
The Chef's Recommendations -
The chef wants to spread the tasty local ingredients of Takayama including their Hida beef.
Born in Yokohama in September 1959. He went to a cooking school as he was interested in cooking. After finishing the school, he went to the southern part of France and learned cooking in an open atmosphere. After coming back to Japan and accumulating experiences as a head chef of western cuisine at a hotel, he started to work at [Kitchen Hida]. They have various guests in Takayama, a popular sightseeing place. He wants them to enjoy the local foods including the delicious Hida beef. Wishing that his guests love the taste of Hida as well as the wonderful nature there, he serves dish respecting the true taste of the meet.
河本 敏久Toshihisa Kawamoto
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Cueillet
キュイエット
- Nirasaki/Kai, Yamanashi
- French,Italian/French / French
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山田 真治Shinji Yamada
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An orthodox chef of French cuisine that protects the techniques of French cooking
He was born in Yamanashi Prefecture in 1964. From a young age, he had always wanted to manage a restaurant. Although he got a white-collar job after graduating, he quit his job and jumped enthusiastically into the culinary world because he wanted to work with his hands. After training in France, he returned to Japan and trained at a restaurant in Tokyo. After that, he returned to his hometown and worked as a chef for 8 years at a restaurant in Yamanashi, then opened [Cueillet] in 2003. It has become a popular restaurant, with some fans even traveling long distances for the food.
山田 真治Shinji Yamada
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Kitamae Soba Takadaya (Suehiro)
北前そば高田屋・末広店
- Takaoka, Toyama
- Izakaya (Japanese tavern),Taverns / Soba (noodles) / Donburi (rice bowl) / Japanese Sosaku (creative cuisine)
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市原 昭久Akihisa Ichihara
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He was inspired to become a chef because of his father
Chef Ichihara was born in Kaga, Ishikawa in 1966. He chose the cuisine field through the influence of his father, who was also a chef, leading to the present day. He serves soba noodles and authentic creative Japanese cuisine. He devotes himself to his cuisine every day so that customers can return home with a smile on their face.
市原 昭久Akihisa Ichihara
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Yakiniku Tokugawaen Hisaya-odori branch
焼肉 徳川苑 久屋大通店
- Marunouchi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Naengmyeon (Korean cold noodle) / Yakiniku (grilled meat) / Korean
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中島 惇平Junpei Nakashima
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Mr. Junpei Nakashima surprises and impresses guests with his splendid cuisine, space, and service.
Mr. Junpei Nakashima was born in 1995 in Saga Prefecture. He grew up near a ranch and his relatives ran a meat processing plant, so he was familiar with beef and naturally decided to become a chef. He graduated from a culinary school and then joined Nagoya Marriott Associa Hotel. After that, he actively worked at Teppan Dining Shu Sakae & Meieki branches, and also became the manager of Steak Taka. Currently, he is active at Yakiniku Tokugawaen Hisaya-odori branch, working hard to create the best space and offer exquisite cuisine that continuously surprises and impresses the guests.
中島 惇平Junpei Nakashima
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Yakiniku Ichiro
焼肉 一路
- Otsuki/Tsuru/Uenohara, Yamanashi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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長田 晃一Terukazu Osada
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He hopes that customers will love his food and choose to come back again
Born in July 1964 in Yamanashi prefecture, he attended culinary college in Tokyo after graduating from high school. In the evenings, he trained at a yakiniku (grilled meat) restaurant. He took over the running of the yakiniku restaurant established by his gourmand father. As well as taking the standard diligent approach to hygiene, he is also extremely particular about his suppliers. He investigates a number of different wholesale stores, so that he is able to serve the safest and most delicious meat. He hopes that customers will love his food and choose to come back again.
長田 晃一Terukazu Osada
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Yakiniku Sawagi
焼肉さわぎ
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Horumon (offal meat)
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滝澤 清成Kiyonari Takizawa
The Chef's Recommendations -
Praise from the owner of Yakiniku Sawagi for a sincere work ethic led to becoming a chef
Mr. Takizawa was born in Aichi Prefecture on April 13th, 1981. While working at his former job in the amusement park industry, his sincere approach to his work and amazing customer service caught the attention of the future owner of Yakiniku Sawagi, and when restaurant opened, he was scouted as a chef. He works tirelessly every day on everything from assessing inventory to setting up, to managing how customers are served. He says, [We procure fresh meat daily so we can serve our customers delicious offal without any foul smell.]
滝澤 清成Kiyonari Takizawa
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Sakana Ryouri Senmonten Totoichi
魚料理専門店 魚魚一
- Hamamatsu Station, Shizuoka
- Japanese,Japanese / General / Unagi (eel) / Sashimi (raw fish)/Seafood
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仲村 健太郎Kentaro Nakamura
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Once in a lifetime-the interesting things he learnt through meeting his customers!!
The reason chef Nakamura chose a job involved with food was his part time job as a student at age 16. It started after he experienced praise and delight from his customers after he served them cuisine he had prepared himself for the first time.
仲村 健太郎Kentaro Nakamura
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Teppanyaki Atsu-Atsu
鉄板焼き あつあつ
- Korinbo/Katamachi, Ishikawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling) / General
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多川 滋樹Shigeki Tagawa
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He mastered tappanyaki (grilled on iron griddle) cuisine in his own style, after accumulating training in Kanazawa and Osaka.
He was born in 1981 in Ishikawa prefecture. After working in various fields, at the age of 27 he started training at a teppanyaki (grilled on iron griddle) restaurant in Kanazawa for 2 and a half years, and at a high-end teppanyaki restaurant in Osaka for 3 years. In February 2015, he opened [Teppanyaki Atsu-Atsu] in Kanazawa to offer reasonable teppanyaki which is generally considered high-budget. His dishes served in his own style receive high reputation, such as steak with A5-rank Hida Beef, and a teppan (iron griddle) Chinese menu cooked on an iron griddle.
多川 滋樹Shigeki Tagawa
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Honba No Aji Maruaki
本場の味 丸明
- Hida/Takayama, Gifu
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Local Sake / Korean / Yakiniku (grilled meat)
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溝端 研一Kenichi Mizobata
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He got started thanks to memories of his delighted customers
Chef Mizobata was born in October 1979 and is from Takayama city in Gifu prefecture. He says he studied cooking at high school and was very diligent with his studies. He says that his future career path was decided by the joy he felt when his customers told him "that was delicious!" at his part time job. Even now that it is a famous restaurant, even known overseas, he continues to devote himself to cooking every day so that he can hear his customers' sincere words of satisfaction.
溝端 研一Kenichi Mizobata
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la rencontre
ラ・ランコントル
- Nagano, Nagano
- French,Italian/French / French
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瀬下 努Tsutomu Seshimo
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He wants to spread the local ingredients of Nagano, a treasure box of ingredients.
He was born in 1977 in Nagano prefecture. After graduating from high school, he entered a culinary school, then trained at [HOTEL DE MIKUNI] for 12 years. He also worked as the master chef at [Izu Auberge arcana izu] and [Yakushima sankara hotel & spa]. In December 2016, he went independent and opened [la rencontre]. He wants to spread the local ingredients of Nagano, a treasure box of ingredients.
瀬下 努Tsutomu Seshimo
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BERNARD
ベルナール
- Omicho Market, Ishikawa
- French,Italian/French / French
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牛山 隆之Takayuki Ushiyama
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He does not want to have any specialties, but rather keep new recipes expressing [now].
He was born in 1977 in Kanazawa city. He was interested in cooking since he was very young, and was already treating his friends with his dishes in his elementary school days. He learned cooking at the TSUJI Culinary Institute in Osaka and France, then accumulated experience in a French restaurant in Kanazawa. At the age of 28, he went to France again to accumulate further experience at a French restaurant with the stars in Jurancon in southwest France, then returned to Japan and opened the current restaurant in 2009. He has kept offering exquisite seasonal dishes which can be enjoyed only in that season of that year. His wholehearted dishes have been highly received, and his restaurant acquired the stars in 2016.
牛山 隆之Takayuki Ushiyama
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Hitsumabushi Nagoya Bincho Lachic Location
ひつまぶし備長 ラシック店
- Sakae, Aichi
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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和田 英樹Hideki Wada
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和田 英樹Hideki Wada
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Le jardin fukui
Le jardin fukui
- Fukui City, Fukui
- French,Italian/French / French / Seafood / Steak
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堀内 亮Ryo Horiuchi
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Awarded first prize in a renowned international culinary competition. Mr. Horiuchi is a world-recognized French chef.
He was born in 1988 in Kyoto. After graduating from a vocational school, he worked at Tokyo Ginza L'OSIER and Mandarin Oriental Tokyo SIGNATURE before moving to France. He served two years at "Sur mesure par Tierry Marx" and then at "Regis et Jacques Marcon" as Chef de Partie and Sous Chef and returned to Japan. After worikn as an assistant chef at Palace Hotel Tokyo Ester, he joined Le jardin fukui. He won the first prize at the 54th International Signature Cuisine Competition "LE TAITTINGER" in the 2022 World Championship.
堀内 亮Ryo Horiuchi
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Kanazawa Sekitei
かなざわ石亭
- Kenrokuen Garden, Ishikawa
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine
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宮本 信寛 Nobuhiro Miyamoto
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His career as a chef is rooted in the happy smiles of his family.
Born in 1968 in Ishikawa prefecture. He had a chance to cook for the family when his mother became sick. His meal was well received then and that was when he began pursuing his culinary career. After graduating high school, he entered to Asadaya corporation, brushed up his skills at Sekitei for 10 years, Shougyotei for 12 years and worked as a head chef at Hotaruya in the tea house district for 3 years. From 2012, the head chef serves the dishes for guests at Sekitei.
宮本 信寛 Nobuhiro Miyamoto
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Hikariya Nishi
ヒカリヤ ニシ
- Matsumoto Station, Nagano
- French,Italian/French / French / Wine
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田邉 真宏Masahiro Tanabe
The Chef's Recommendations -
Opening the way in the field of cuisine with the broad knowledge that he learned from his pioneers and renowned restaurant abroad
Born in Tochigi in 1975. He wanted to be a chef as he was enjoying his grandmother's cooking who lived in France. After graduating from [Ecole Curiner Kokuritsu], a cooking school, he worked under Mr. Kazunori Otowa at [Auberge] in Utsunomiya. Then he went to Europe and accumulated experiences at renowned restaurants in Lyon, Florence, Barcelona, London. After returning to Japan, he became the master chef of [Niki Club] in Nasu. He has also been working for restaurants in Roppongi and Ginza. As the grand chef of [Hikariya] group since 28 years old, he has been devoting himself to natural French cuisine, respecting the thoughts of the producers of the ingredients, raising chefs of the next generation, and educating people about food.
田邉 真宏Masahiro Tanabe
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