141 - 160 of 179 chefs
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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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Oryori Yanagiya Nishiki
御料理 柳家 錦
- Nishiki-sanchome, Aichi
- Japanese,Japanese / General
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林 薫Kaoru Hayashi
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He makes use of Japanese cooking techniques to create local cuisine at this famous restaurant.
Born In 1972 in Gifu. He is the second son of the owner of a famous fire-side grill restaurant [Oryori Yanagiya] in Mizunami, Gifu. After graduating from Tsuji cooking school in Osaka, he developed his skills at [Ajisai] in Kitashinchi. After devoting himself to Japanese restaurants in Nagoya and [Oryori Yanagiya], he became the manager of [Oryori Yanagiya Nishiki] in 2014 at its opening. In 2016, the restaurant moved to its current location.
林 薫Kaoru Hayashi
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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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Tempura Maki
天布良 万喜
- Karuizawa, Nagano
- Kaiseki (course menu),Japanese / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl) / Local Japanese Cuisine
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青木 康正AOKI YASUMASA
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A craftsman focused entirely upon tempura.
Mr. Aoki tells us, "This was the craft I chose to learn at the age of 20." He actually previously worked at Tempura Maki for six or seven years. After that he worked for a long time at different restaurants, building up his skills, before returning once again, last April, to work at Tempura Maki.
青木 康正AOKI YASUMASA
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Miyabi An
みやび庵
- Hida/Takayama, Gifu
- Soba (noodles),Japanese / Gyudon (beef bowl) / Soba (noodles) / Kaiseki (traditional multi-course meal)
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角田 博Hiroshi Tsunoda
The Chef's Recommendations -
He believes in thoroughly investigating things. A chef who is brimming with passion
Chef Tsunoda was born on July 7th, 1970 and is from Saitama prefecture. He is a graduate of Musashino Cooking College. He decided to become a chef because he liked cooking and because he started a part time job at a restaurant. He steadily gained experience, rising up to become the head chef at a Japanese restaurant in a resort hotel. Along the way, he became fascinated by the charm of soba noodles, studying them while still working as head chef before going independent. He opened Miyabi An in Hida Takayama.
角田 博Hiroshi Tsunoda
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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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Ramen Hachi
らあめん はち
- Ueda/Komoro/Saku, Nagano
- Ramen,Ramen (noodles) / Shoyu Tonkotsu Ramen (soy sauce-based pork broth ramen) / Tsukemen (noodles served separately from dip soup) / Abura-soba (soupless oiled ramen)
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内堀 順護UCHIBORI JUNGO
The Chef's Recommendations -
Watching my mother run an izakaya inspired me to become a chef
Born in Nagano on March 10th, 1979. Some of his earliest memories are of watching his mother run her izakaya (Japanese pub-restaurant). As he grew up watching her work, at some point along the way he decided he wanted to work with food, too. After getting his nutritionist license, he got a job with the "Grubuoiru" company, and accumulated cooking experience. He now manages a branch of the Ramen Hachi chain. He's particular about his ingredients, and his carefully prepared ramen gains the place repeat customers from a wide range of age groups.
内堀 順護UCHIBORI JUNGO
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Don Mangione di Napoli
Don Mangione di Napoli
- Chikusa/Imaike/Ikeshita, Aichi
- Italian,Italian/French / Italian / Pasta / Neapolitan Pizza
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末永 隼人SUENAGA HAYATO
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A chef who makes Italian food with charm by preparing his ingredients with simplicity.
Born in 1982 and native to Aichi Prefecture, he was influenced by the attractive way in which Italian food and its ingredients could be prepared using simple cooking techniques, which got him thinking, "I would love to make Italian food as a chef." With an abundance of experience training at an Italian restaurant, he had acquired the necessary techniques to join Il Pomodrino Nagoya in January of 2012. He entertains guests with a stone hearth pizza oven made with stone from Italy's volcanic Mount Vesuvius, which can bake a Neapolitan pizza in no time and bring out the delicious flavor of Neapolitan-style Italian ingredients.
末永 隼人SUENAGA HAYATO
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Lounge & Bar Grand Bleu
ラウンジ＆バー グラン・ブルー
- Ito/Shimoda, Shizuoka
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Cake
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鎌田 雅之KAMADA MASAYUKI
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Inspired by the TV show "Food Heaven" to become a chef
Born in 1960. After studying under Masaru Kamikakimoto at "Alain Chapel", he worked as chef and then assistant head chef for the Huisten Bosch Hotels. In 2008 he was hired as the head chef for the "Hotel La Suite Kobe - Harborland" and was promoted to his current post as assistant general manager in 2009.
鎌田 雅之KAMADA MASAYUKI
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Awabi Japanese Restaurant Nishikiryu
あわび日本料理 錦りゅう
- Nagoya Station, Aichi
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)
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杉戸 滋典SUGITO SHIGENORI
The Chef's Recommendations -
Admiring his grandfather and father, he did not hesitate to embark on the path of a chef
Shigenori Sugito was born on June 21st, 1969, in Nagoya, Aichi. He graduated from Nagoya Bunri University's junior college. His family has run restaurants for generations, and it seemed natural to help his parents ever since he was a child. He did not waver in his choice to succeed the family business, and to become a chef. Since then, he has not looked back, dedicating himself to following the path of a chef.
杉戸 滋典SUGITO SHIGENORI
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Wine no Ie Budotei
ワインの家 ぶどう亭
- Shin-Sakae/Higashisakura/Izumi, Aichi
- French,Italian/French / General / French / European
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塚本 将喜TSUKAMOTO MASAKI
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This chef/owner, himself having been captivated by wine, aims to share its beauty.
He was born on December 1956, in Saga Prefecture. Being a fan of wine, he has worked as a sommelier in a French restaurant. Making the most out of his experiences as a sommelier, he opened a "restaurant to offer food that goes with wine". He has a stock of wines, mainly from France, chosen by himself that he can recommend to customers.
塚本 将喜TSUKAMOTO MASAKI
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Cuoco di Mare
cuoco di mare
- Sakae, Aichi
- Italian,Italian/French / General / Italian / Wine
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髙木 雅規TAKAGI MASANORI
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A chef who selects his ingredients with care and places a high value on harmony between food and wine
Born in 1974 in Nagoya, Aichi Prefecture, Mr. Takagi was surrounded by a lot of elders whom he respected who worked in the foodservice industry. That and the fact that he liked cooking made him decide to become a chef. After training at a number of Italian restaurants in Kanagawa Prefecture, he opened his own shop, Cuoco di Mare", at age 32. He serves authentic Italian food, paying careful attention to all ingredients and using seasonal ingredients that are procured daily. He also listens to his customers' preferences and recommends the wine that best matches the dishes the customers are having. This is one way he is always trying to create a more fulfilling dining experience for his customers."
髙木 雅規TAKAGI MASANORI
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Sumibi Yakitori Kirishima
炭火焼鳥 霧島
- Hoshigaoka/Issha, Aichi
- Japanese Sosaku (creative),Japanese / Yakitori (grilled chicken skewers) / Chicken / Shochu
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花田 夏美HANADA NATSUMI
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I entered the food world after a chance encounter with the boss.
Originally, Mr. Ikeda said he enjoyed customer service. While he was doing some other job, he met the boss of "Sumibi Yakitori Kirishima" and became interested in the food world. After that, he was invited by the boss to manage the restuarant together.
花田 夏美HANADA NATSUMI
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Oebi Tempura Senmonten Sanki
大エビ天専門店 さんき
- Minato-ku/Minami-ku/Midori-ku, Aichi
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Udon (noodles) / Tendon/Tenjyu (tempura bowl)
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岩井 春幸IWAI HARUYUKI
The Chef's Recommendations -
Oebi Tempura Senmonten is fully committed to bring you smiles of joy and surprise.
He was born in January 1951, in Yaotsu Town in Kamo District, Gifu Prefecture. Our manager's previous job was making tempura at a snack store in a market. With 21 years experience in the industry, he created "Oebi Tempura Senmonten" to bring you the freshest shrimp cooked in the most delicious manner. Our chef puts his all every day in order to see our customers' happy, satisfied expressions.
岩井 春幸IWAI HARUYUKI
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Dining Bar YZ
ダイニングバーYZ
- Hida/Takayama, Gifu
- Pasta/Pizza,Italian/French / Steak / Pizza / Cocktail
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吉實 賢介YOSHIZANE KENSUKE
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Brings delicious tastes to life with his cooking experience that can't be confined to one culinary style
Born in 1981 in Hida, Gifu Prefecture. Aspiring to become a chef, he trained at the Japanese food restaurant "Izakaya Fumi" in Nagoya city's Chikusa district and "Karatoya" in the Sakae district from the age of 18 on. After that, he returned to Takayama and opened this restaurant in 2012, turning his dream into a reality.
吉實 賢介YOSHIZANE KENSUKE
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Momoya Kamimaezu
もも屋 上前津店
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Japanese,Japanese / General / Yakitori (grilled chicken skewers)
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永井 大介NAGAI DAISUKE
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We aim for a cozy restaurant that you will feel comfortable strolling into.
Daisuke was born on August 23rd, 1976 in Toyama Prefecture. During his college days, he worked part time at the original Momoya, and that was his impetus for entering the culinary world. At first, he was working in an industry unrelated to food and drink, but his feeling of delight at cooking and serving customers was so strong that he decided to become a chef. After gaining experience at various Japanese style restaurants, he opened Momoya Kamimaezu. Presently, he is paying special attention to timing the serving of his specialty skewers just right, and he displays his abilities while greeting customers with an easy-going, inviting atmosphere.
永井 大介NAGAI DAISUKE
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Fujinomiya Wa no Shokusai Tendo
富士宮 和の食彩 天道
- Fujinomiya, Shizuoka
- Japanese,Japanese / Soba (noodles) / Tonkatsu (fried pork cutlet) / Sake
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井出 健作IDE KENSAKU
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He's been coming home to the shop where his parents cooked at since he was young.
Chef Ide was born in 1976 in Shizuoka Prefecture. Having always been good at making things and working with his hands from the time he was young, upon graduating high school, he returned home to inherit his family's soba shop. The more he learned about cooking, the more it appealed to him. He studied hard and steadily began taking on new challenges. In lieu of training elsewhere, he adopted the attitude of always challenging himself to continually learn. Continuing to preserve the flavors created by his parents while adding his own style, he works on creating new flavors he can be proud from here on into the future.
井出 健作IDE KENSAKU
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Pub&Cafe kanayama80's
Pub＆Cafe kanayama80's
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Dining Bar,Dining bar / Mexican/Central American / Pasta / General
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井下 真澄ISHITA MASUMI
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Our chef enjoys being engaged with his cooking, and is delighted whenever you tell him "this is delicious"
Born in September 1985 in Gifu Prefecture. He started out cooking as a part-time job, and how great he felt when his customers told him they loved his food led him down the path to becoming a chef. After two and a half years of experience working at Western-style restaurant and two and a half at an Italian restaurant, he came to work for us. He works hard every day to make this a lively and happening place to make as many people happy as he can.
井下 真澄ISHITA MASUMI
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Moriyama no Meiten Wagyu Yakiniku Taiseien
守山の名店 和牛焼肉 大星園
- Moriyama-ku, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat) / Korean
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星野 吉秋HOSHINO YOSHIAKI
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After his father's retirement, he succeeded the family business spanning 3 generations and 50 years
He was born in Aichi Prefecture in 1968. He first thought of running a Korean barbecue shop when he was 40. When his father, the previous head, retired, he felt that someone had to continue the store that his grandfather had started, so he quit his construction job and entered the world of Korean barbecue.
星野 吉秋HOSHINO YOSHIAKI
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Sushi Sakana Hideto
鮨 酒菜 秀人
- Numazu, Shizuoka
- Japanese,Japanese / General / Sushi / Sashimi (raw fish)/Seafood
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岩崎 多加志IWASAKI TAKASHI
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Always obsessive about fish.
Seafood direct from the Port of Heda, Numazu. Every morning we head to Numazu port to buy our stock. Normally the fishermen bring in their afternoon catch to the Port of Heda to put out at market the next day. But we go directly to buy our fish so by that evening we can serve it in our restaurant. Our customers get to experience a freshness they would normally not be able to do.
岩崎 多加志IWASAKI TAKASHI
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