161 - 179 of 179 chefs
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Restaurant Carrot
レストラン キャロット
- Ueda/Komoro/Saku, Nagano
- Pasta/Pizza,Italian/French / Pasta / Pizza
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三田 錦朗MITA KINRO
The Chef's Recommendations -
Our goal is to make sure our parents eat delicious food.
Born in Nagano Prefecture on the 10 of March, 1963, he set out to become a chef so that he could make delicious food for his parents. After he worked at a Hotel for three and half years, he got a job at Restaurant Carrot, where he is now based.
三田 錦朗MITA KINRO
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India Restaurant Tirupati
インドめし ティルパティ
- Teramachi/Arimatsu, Ishikawa
- Indian,Other Asian / Curry / Indian Curry / Indian
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モハン クマール タパMOHAN KUMARU
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He makes use of local ingredients from Ishikawa and hopes to demonstrate the great taste of Indian food.
Born on March 7th, 1966, in Bangalore, India, he loved making food from a young age. After thinking, "I want everyone to eat good food", at the age of 16 he started on the path to a career in cooking. For 15 years he worked at one of India's top hotels, then built up four years of experience working in a restaurant in Japan. In 2000, in the home prefecture of his wife, Ishikawa, he opened Indian Restaurant Tirupati. He offers real Indian food, making enthusiastic use of ingredients from Ishikawa, with its incredibly rich natural areas.
モハン クマール タパMOHAN KUMARU
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Obanzai Sengyo Hachiya
おばんざい鮮魚鉢屋
- Meito-ku/Fujigaoka, Aichi
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Local Japanese Cuisine / Kyoto Cuisine
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富永 将TOMINAGA MASARU
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I'm so happy when people enjoy and say my home cooked food is delicious.
Born on February the 13th, 1985 in Aichi Prefecture. He trained and gained experience by working in Japanese bars, sushi restaurants, and other restaurants as well. In 2008, he began working at the fresh fish restaurant, "Obanzai Sengyo Hachiya", since their opening. He still works there now.
富永 将TOMINAGA MASARU
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Uogashi Maruten Fuji
魚河岸丸天 富士店
- Fuji City, Shizuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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中村 彰伸NAKAMURA AKINOBU
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An interest in cooking that started in high school. A life devoted to Japanese cuisine and fish-based cuisine.
Born in Shizuoka prefecture in 1977, the proprietor's interest in cuisine started in high school. He started his career as an apprentice in Japanese restaurants in Shizuoka, achieving expertise in all forms of fish-based cooking at the likes of Uogashi Maruten, at both the main and branch restaurants. Since 2011 he has been at Uogashi Maruten Fuji, where he excels in all forms of Japanese cuisine.
中村 彰伸NAKAMURA AKINOBU
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Ajisai Sankyu
味彩 山久
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Gyutan (beef tongue)
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久世 竜吾KUZE RYUGO
The Chef's Recommendations -
He watching his father, who was a chef, at work, and naturally got into cooking.
Born in 1974 in Mie Prefecture. His father was a chef, and being surrounded by cooking gave him a familiarity with it. At the age of 18, starting with a restaurant called kani honke, he did a variety of training, in Japanese grilling, yakitori, and a Japanese restaurant within a hotel. In July, 2011, he opened Ajisai Sankyu. Since opening, he has produced food that is healthy and doesn't use synthetic flavorings.
久世 竜吾KUZE RYUGO
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Hakata Mizutaki-style Motsu Nabe Motsufuji
博多水炊き風もつ鍋 もつ藤
- Marunouchi, Aichi
- Japanese,Japanese / General / Motsu Nabe (offal hot pot)
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伊藤 和之ITO KAZUYUKI
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Encountering genuine motsunabe (meat stew) in Osaka led to him opening his own restaurant
I'm originally from Ichinomiya City. After stepping away from the 9-to-5 life of a businessman, I entered cooking school. After that, I apprenticed at a Chinese restaurant and worked at a gyoza (dumpling) shop in Osaka for even more training. When a famous motsunabe (meat stew) restaurant from Fukuoka opened a branch in Osaka, I seized the opportunity to work there and trained for a year and a half, and in 2007 split off and opened a restaurant in Nagoya.
伊藤 和之ITO KAZUYUKI
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Char-Grill Yakitori Mamecho Tsurumai branch
炭火やきとり 豆鳥 鶴舞店
- Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
- Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Chicken / Nagoya Cochin (chicken)
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林 英樹HAYASHI HIDEKI
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Attracted to restaurant management since he was a child
Born July 24th, 1970, in Aichi Prefecture. He has loved to cook since he was a child, and every time he went out to eat at a restaurant he was fascinated by the ambiance, and wound up wanting to own his own establishment when he grew up. After graduating from high school he attended the Osaka Abeno Tsuji School of Culinary Arts, where he trained to become a traditional chef. He then built up experience at a variety of restaurants before opening Mamecho.
林 英樹HAYASHI HIDEKI
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Sumiyaki Koya
炭焼小屋
- Fushimi, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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山本 香代子YAMAMOTO KAYOKO
The Chef's Recommendations -
Made to be a meal to remember
My parents ran a teppanyaki and okonomiyaki store from their home, so it was there I learned how to think about the food and beverage industry and how to run a business. This is a favorite place for lovers of internal organ meats. The chef prepares everything in advance, so by learning through imitation, in my own way through self-study and through trial and error, I became a master at making delicious food. With my pet name of Okaasan (mother) and good manners, there are many fans of my character which is overflowing with kindness.
山本 香代子YAMAMOTO KAYOKO
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CALA CARMEN
CALA CARMEN
- Nagoya Station, Aichi
- Spanish/Mediterranean,Global/International / General / Spanish / Wine
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カルメンKARUMEN
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Just how it is in Spain. Savor true Spanish cooking.
Born in Barcelona, Spain. Her family runs a restauraunt for over 100 years since her grandfather's generation. Since much of Spanish cooking in Japan is adapted to the Japanese palate, she opened a restaurant to offer the true flavors of Spain. She offers the authentic taste she's been familiar with from an early age. Every year, when she returns to her country, she learns a dish that is trending in Spain. New flavors appear in the menu right away.
カルメンKARUMEN
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Spaghetti House Chef Meiekinishi
スパゲッティハウス シェフ 名駅西店
- Nagoya Station, Aichi
- Pasta/Pizza,Italian/French / General
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木戸 由紀夫KIDO YUKIO
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A professional whose signature dish is "Ankake (thick sauce) Spaghetti".
After working for the Toyohashi restaurant "Ciao" for five years he opened his own place. He left the establishment he ran for 27 years to his son, and opened "Spaghetti House Chef Meiekinishi" nine years ago. He is a chef of the ankake (a thick, starchy kudzu sauce) spaghetti school of cuisine.
木戸 由紀夫KIDO YUKIO
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Oyaji Dining Shobu
おやじダイニング しょうぶ
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Local Japanese Cuisine
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大田 雅博OTA MASAHIRO
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Staying close to our roots is our motto. We aim to create food and an atmosphere that you'll love.
Born in October 1970 on Himakajima Island in Aichi. Because of his love of cooking, he immediately began his training at a Japanese-style restaurant after he graduated from high school. At age 30, he began working in product development for restaurants in Nagoya and after that, he studied restaurant management. At age 35, he opened his own shop, Oyaji Dining Shobu. Always putting his customers first, he strives to create a place that the locals will keep coming back to.
大田 雅博OTA MASAHIRO
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Private Room Dining - HAKOYA - Sakae branch
個室ダイニング 箱屋 栄店
- Sakae, Aichi
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)
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五十嵐 亨IGARASHI SUSUMU
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A chef who not only ensures a great taste, but also creates a gorgeously looking plate
Born September 21, 1973 in Ichinomiya, Aichi. After graduating from university, he worked at a hotel. Using his experience while he was a student working part-time in the food industry, he switched careers to work in the world of cuisine. He is involved in a variety of genres of Japanese cuisine, such as Japanese gastronomy, creative cookery, and izakaya bar foods. In 2011, he worked at Hanaya Horizo. He's oarticularly proud of his detail oriented prep work and gorgeous presentation.
五十嵐 亨IGARASHI SUSUMU
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Aile d'Ange Nagoya
エルダンジュNAGOYA
- Nagoya Station, Aichi
- French,Italian/French / French
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丹羽 充NIWA MITSURU
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Stepped into the world of culinary from an admiration of white chef coats
Born in 1960 in Aichi prefecture. The glamour of French cuisine left a great impression on him and he set his mind on becoming a French chef himself. He polished his skills at numerous noted restaurants, including The Westin Nagoya Castle, Au Bec Fin Ponto-cho branch, Maxim's de Paris Nagoya branch, and Imperial Wing. In 2004, he took the position of executive chef at Aile d'Ange main branch, a role he maintains to the present day.
丹羽 充NIWA MITSURU
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Chinese Taiwan Restaurant Misen
中国台湾料理 味仙
- Chikusa/Imaike/Ikeshita, Aichi
- Chinese,Chinese / General / Taiwanese
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森岡 裕貴MORIOKA YUKI
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With steam and speed, this chef offers up Chinese Taiwan cuisine.
I was born in June, 1983 in the city of Hakodate in Hokkaido Prefecture. I was influenced by my father, who ran an Izakaya, and so after I graduated from high school, I decided to learn the ropes of the service industry at a local Japanese-style restaurant. I entered the world of Chinese Taiwan cuisine in 2009 when I started working at Chinese Taiwan Restaurant Misen, thanks to a family connection. I learned by watching Sho, a veteran who showed me how to utilize steam and speed, a style of cooking which is very different from Japanese-style cuisine. It was a period of diligent training for me and I spent my days polishing my skills in the kitchen.
森岡 裕貴MORIOKA YUKI
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la liliana
ラ・リリアーナ
- Mizuho-ku/Showa-ku, Aichi
- Italian,Italian/French / Italian / Pasta / Wine
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國田 健KUNITA TAKESHI
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A missionary for legitimate Italian cuisine He fell for fresh pasta and chose the path of Italian food
After working in a French restaurant, he was taken to an Italian restaurant by an associate and ate fresh pasta for the first time. He got an incredible shock and, his heart brimming with a desire to learn more, he started learning about Italian cuisine. Crossing over to Italy by himself, his self-confidence, built over a 10 year career, was shattered by the deliciousness of the food made for him by a local old lady, so he started a study of the fundamental importance of making food well. Without purposely pushing to make things different, he tries new techniques and brings in new sensations daily, even as he sticks to the methods of orthodox Italian, all to continue delivering the joy of Italian food.
國田 健KUNITA TAKESHI
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Sumibi Yakiniku Himawaritei
炭火焼肉 ひまわり亭
- Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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梶原 直人KAJIWARA NAOTO
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The chef strives everyday to make his restaurant an energizing place for his customers.
Born in1971, in Yamanashi prefecture, the chef has always loved cooking since his childhood. With his experience working at a yakiniku (Japanese BBQ) restaurant, he came to think, "If I were to have a job for life, I'd like to become a chef who makes people happy." As he was especially charmed with yakiniku, which seemed to invigorate people, he decided to work at a yakiniku restaurant in Yokohama when he was 20. After that, he opened up his own restaurant, Yakiniku Himawari Tei. He makes his own tare (sauce) and kimchi (pickled cabbage), and provides delicious meat for a reasonable price.
梶原 直人KAJIWARA NAOTO
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Kanazawa Izakaya Kappo Genzaemon
金沢・居酒屋割烹 源左ェ門
- Korinbo/Katamachi, Ishikawa
- Izakaya (Japanese tavern),Taverns / General
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久保 勝KUBO MASARU
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Skilled in many culinary domains, he has experience in making dishes like sushi and other Japanese food, as well as traditional local cuisine.
He was born in 1974. Since he was a child he liked food. He has chosen to work in the culinary world. He accumulated experience by working for a long time in restaurants with sushi and other Japanese dishes. He has devoted himself to improving his cooking ability. He has been the head chef of Genzaemon, displaying his talent in Japanese cuisine and Kaga cuisine.
久保 勝KUBO MASARU
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Blowfish Restaurant Tokufuku
フグ料理 徳福
- Nishiki-sanchome, Aichi
- Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)
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佐藤 誠SATO MAKOTO
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We have been serving blowfish dishes for 14 years now! Blowfish dishes brought to you by a specialist.
He was born in Fukuoka prefecture in 1978. After working in a blowfish cuisine restaurant part time, he decided to become a chef. He diligently studied cooking while gaining experience working at a blowfish/seafood restaurant in Fukuoka, Otora. Already thinking about breaking out on his own, he had a chance encounter that lead to him moving to Nagoya and opening up his shop, Blowfish Restaurant Tokufuku, after a year of preparation. And the rest is history.
佐藤 誠SATO MAKOTO
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Momofuku
百福
- Shin-Sakae/Higashisakura/Izumi, Aichi
- Kaiseki (course menu),Japanese / Fugu (blowfish) / Sashimi (raw fish)/Seafood / General
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百瀬 敢司MOMOSE ATSUSHI
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This chef has devoted himself to the art of preparing fugu (pufferfish) for 28 years, and continues his exploration of the most delicious fugu dishes
Born on April 8, 1967, in Gifu Prefecture. After graduating from high school, he studied in a culinary school, before joining a fugu (blowfish) restaurant in Osaka, where he would work for 20 years. In 2007, he opened his Momofuku restaurant in Nagoya, Aichi Prefecture. He is committed to making his restaurant a place his customers invite their loved ones to, and long to visit again.
百瀬 敢司MOMOSE ATSUSHI
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