61 - 80 of 202 chefs
-
Tukiji Aozora Sandaime
築地青空三代目
- Nagoya Station, Aichi
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
-
![]()
越中 勇樹Yuki Ecchu
The Chef's Recommendations -
Gain experience in Tokyo, Real Edomae sushi
Sushi chef learned the skill from the master chef of Tsukiji main restaurant. With his pure feeling [I love sushi], he started his sushi career and creates sushi with full of passion at the home of Edomae sushi. His fans follow him from Tokyo to his new shop in Nagoya.
越中 勇樹Yuki Ecchu
-
-
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
-
-
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
-
-
Yakiniku Hanabi Nishiki Branch
焼肉華火 錦店
- Fushimi, Aichi
- Yakiniku (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
-
-
Modern Chinese YUJIAN`S KITCHEN
Modern Chinese YUJIAN`S KITCHEN
- Nagoya Station, Aichi
- Chinese,Chinese / General / Gyoza (dumplings) / Yum Cha/Dim Sum
-
![]()
稲垣 徳人Norito Inagaki
The Chef's Recommendations -
He gives services filled with hospitality obtained through his experience as a sales staff.
He was born in 1986 in Aichi Prefecture. After graduating from school, he worked as a sales staff, and obtained hospitality through his encounters with many people. Seeking for a new place to show his spirit of hospitality, he decided to enter the restaurant field, one of the reason being him studying about meat in his student days. In 2009, he entered [Aloha Dining Lure's Lana], a Hawaiian restaurant in Nagoya, where he worked for 10 years to learn how to cook, give service, and about the philosophies of business. In 2019, he was involved in opening [Modern Chinese YUJIAN`S KITCHEN], where he is currently working actively as the manager.
稲垣 徳人Norito Inagaki
-
-
Kyushu Hakata Motsunabe Sachi
九州博多料理 もつ鍋 幸
- Nagoya Station, Aichi
- Motsu Nabe (offal hotpot),Japanese / Motsu Nabe (offal hot pot) / Local Japanese Cuisine / Shochu
-
![]()
林 芳彦Yoshihiko Hayashi
The Chef's Recommendations -
Entered into the cooking world, making his dreams come true since he was a child.
He has always been fond of eating, and having a dreams to become a chef since he was a child. After training in a western restaurant in a hotel, he managed a udon noodle shop. He worked at a western restaurant again before he has become a chef here.
林 芳彦Yoshihiko Hayashi
-
-
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
-
-
Tully's Coffee Dai Nagoya Building Branch
タリーズコーヒー 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Cafe,Cafe/Sweets / Cake / Coffee
-
![]()
伊藤 玲奈Reina Ito
-
Ms. Ito, a barista who grew up with [Tully's] when she was a part-time worker.
She started working at [Tully's Coffee, Sakae Central Park] as a part-timer, and entered the company as a full-time employee in 2014. She became a coffee drinker only after graduating from school. After that she was interested in cultivation to extract the taste of coffee. She was aimng to be a barista who can not only brew coffee, but also exercise latte art. After working at [Unison Nagoya Sakae Shop] as assistant manager, she is working as a manager at [Dai Nagoya Building Shop].
伊藤 玲奈Reina Ito
-
-
KATURETU MATUMURA
カツレツ MATUMURA
- Nagoya Station, Aichi
- Tonkatsu (fried pork cutlet),Japanese / Tonkatsu (fried pork cutlet) / General / Wine
-
-
-
-
Ajiraku Yumeri
味楽 ゆめり
- Kanazawa Station, Ishikawa
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Cookshop
-
![]()
前田 衛Mamoru Maeda
-
With a desire to own a restaurant by age 30, he trained hard at a number of establishments to learn everything he could.
He was born in 1980 in Ishikawa Prefecture and grew up in Ushitsu, which is situated in the northern region of the Noto Peninsula. He started his culinary career after graduating from high school by taking up a job at a Japanese restaurant. He wanted to make sure that he owned his own restaurant by the time he was 30, so he trained hard to develop his skills at notable Japanese restaurants and bars around Kanazawa. From there, he was able to realize his dream by opening Ajiraku Yumeri at age 29, which is where he still works today.
前田 衛Mamoru Maeda
-
-
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
-
-
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
-
-
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
-
-
HARBS Dai Nagoya Building Branch
HARBS 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Cafe,Cafe/Sweets / Cake / Coffee / Black Tea
-
![]()
-
We hope that customers can enjoy a moment of bliss in our store.
Since the day of our founding, we have continued to harbor the hope that customers will enjoy a moment of bliss in HARBS, and our only desire is to see our customers truly enjoying our drinks and food.
-
-
Zenkai Kosho
全開口笑
- Korinbo/Katamachi, Ishikawa
- Chinese,Chinese / General / Gyoza (dumplings) / Chinese Sosaku (creative cuisine)
-
![]()
竹内 公明Komei Takeuchi
-
By having two chefs as parents he was able to familiarize himself with cooking at a young age.
Born on July 4th, 1960 in Ishikawa Prefecture. He graduated from Ishikawa Prefectural Kanazawa Nishikigaoka High School, then the Tokyo School of Culinary Arts. His parents were forerunners of Chinese cuisine in Ishikawa, having opening their own restaurant, Chinkaro, in 1970, and it was through helping them that he grew familiar with cooking. In Tokyo, he worked for Nankoku Shuka Main Store in Harajuku, then trained at a number of famous Chinese restaurants in Yokohama. After that, he opened the local Kanazawa Zenkai Kosho, where he remains to this day. Along with plying his skills every day in the kitchen, he shows off his hobby, guitar-playing, with a live event on our second floor three times a year.
竹内 公明Komei Takeuchi
-
-
Yakiniku House Daishogun Kanazawa Branch
焼肉ハウス大将軍 金沢店
- Korinbo/Katamachi, Ishikawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Sake
-
![]()
金本 雄一Yuichi Kanemoto
-
With the knowledge of meat acquired at a renowned restaurant, Mr. Kanemoto challenges the possibilities of meat and rice in the Noto region.
He was born in 1987 in Osaka. Began his apprenticeship at the popular yakiniku restaurant Manryo in Osaka at the age of 18. Over 15 years, he established his knowledge and expertise in meat. After leaving Manryo, he spent two years at Gyugujo in Tokyo. Currently, he is serving as the head chef at Yakiniku House Daishogun Kanazawa Branch.
金本 雄一Yuichi Kanemoto
-
-
Taicha Fukuno
鯛茶福乃
- Nagoya Station, Aichi
- Japanese,Japanese / General
-
![]()
野澤 仁嗣Hiroshi Nozawa
-
Mr. Nozawa, the owner of [Nozawa], ventures into a new business style
After graduating from Osaka Abeno Tsuji Culinary School, he trained mainly in Nagoya before opening[Nozawa] in 2008. He says that the motivation behind continuously offering new styles of Japanese cuisine is the joy of cooking felt at home as he grew up.
野澤 仁嗣Hiroshi Nozawa
-
-
TRATTORIA FRATELLI GALLURA
TRATTORIA FRATELLI GALLURA
- Nagoya Station, Aichi
- Italian,Italian/French
-
![]()
田中 伸幸Nobuyuki Tanaka
The Chef's Recommendations -
The chef decided to embark on a career as a chef after feeling motivated while helping out at his father's cafe.
He was born March 23, 1979 in Aichi Prefecture. Around the time he helped out in a cafe run by his father, he felt motivated by the words of appreciation expressed by his customers which prompted him to embark on a career in the culinary world. He accumulated 5 years of experience working in a local pasta restaurant in Toyohashi and Trattoria etc. Subsequently, he worked for 3 years in Gallura during his time in Ikeshita, learning his trade in Italian restaurants such as [Guido] and [Tenda Rossa] before working in the [Gallura main restaurant in Yagoto] and becoming the right-hand man of Chef Morioka. Then he became the Head Chef of the current restaurant.
田中 伸幸Nobuyuki Tanaka
-
-
Asakusa Kitchen Omiya Nagoya Buidling Branch
浅草 キッチン大宮 大名古屋ビルヂング店
- Nagoya Station, Aichi
- General,Western / General
-
![]()
林 優菜Yuna Hayashi
-
This workplace was realized through love for cooking.
Mr. Hayashi who loves to cook and to eat.With a friend's invitation, he became one of the opening staff at the Nagoya Building Store (Kitchen Omiya). He emphasizes the need to always have a smile, confirm small details and pay delicate attention to customers. [We strive to give our customers the best service and food so that they can come to the restaurant with a good feeling and leave feeling satisfied].
林 優菜Yuna Hayashi
-
-
ANTICO CAFFE AL AVIS Dai Nagoya Building Branch
アンティコカフェ アルアビス 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Cafe,Cafe/Sweets / Others / Coffee / Sandwich
-
![]()
-
Each cup of cafe is carefully brewed by our baristas.
Our appeal lies in the extensive range of carefully brewed coffee that we offer in our menu. We offer a variety of about 20 standard drinks such as cafe latte and capucino etc using fragrant espresso as a base. Do come and enjoy a cup of our carefully brewed coffee then.
-
