Kyoto and Osaka Area Chef search result : Page 10

Sushi Monji 寿し　門司 Kita-Shinchi, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Fugu (blowfish)

門司　知治Tomoharu Monji

Mr. Moji values the spirit of hospitality more than anything else and provides visitors a blissful moment.

He was born in 1976 in Kitakyushu City, Fukuoka. He grew up under the influence of his father, who was the president of the Japan Cooks Association, and his brother, a French chef. Although he had no intention of entering the culinary world, his promise to his mother led him to train at a sushi restaurant through his father for three years. He once left cooking but began to pursue it seriously when he met an excellent sushi chef at 22. After working at the highest-selling Sushi restaurant in Japan, he opened Sushi-dokoro Shinmon, which was renamed Sushi M ji three years ago.

門司　知治Tomoharu Monji

Doikatsuman Gion Yasaka Branch 土井活鰻　祇園八坂店 Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Unagi (eel),Japanese / Unagi (eel)

土井　貴史Takashi Doi

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Mr. Doi's grandfather managed a river fish market in Kyoto's central wholesale market, so he was familiar with trade since he was a child. He trained under his grandfather after graduating high school and inherited the river fish market at the age of 26, after his grandfather passed away. In March 2018, he changed industries from the fish wholesale market, opening Doikatsuman and becoming the owner. After opening the first branch in Fushimi-Inari, he opened a second restaurant in Gion-Yasaka.

土井　貴史Takashi Doi

Mahoroba Irori Shinsaibashi まほろば囲炉裏　心斎橋 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Unagi (eel) / Yakiniku (Japanese BBQ)

大嶋　毅志Tsuyoshi Oshima

A manager who has honed his skills mainly in Japanese cuisine and welcomes guests with courteous service.

Mr. Oshima was born in 1975 in Kyoto. His interest in eating and drinking led him to choose a life as a chef. In 2016, he entered Bar Hakushaku and started his career in earnest. Then, he studied at Restaurant Bar REST and accumulated more experience as a chef at the seaside restaurant Kaibo-tei in Maizuru-shi, Kyoto. In 2017, he joined Mahoroba Iroriyaki Shinsaibashi. Currently, he responds to everything from cooking to hospitality as a restaurant manager.

大嶋　毅志Tsuyoshi Oshima

Sushi no Daripin 寿司のだりぴん Osaka Station/Umeda Station, Osaka Sushi,Japanese / General / Sushi / Sashimi (raw fish)/Seafood

竹地　輝昌Terumasa Takechi

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

Tenka no Daidokoro, Daiki Suisan, Hachikenya-hama Maguro Stadium 天下の台所　大起水産　八軒家浜　まぐろスタジアム Tenmabashi, Osaka Sushi,Japanese / Sushi

山口　貴司Takashi Yamaguchi

Mr. Yamaguchi is an earnest chef who continues to hone his skills to serve delicious seafood.

He was born in 1987 in Sakai-shi, Osaka. While working at Maguro Stadium, he actively absorbs the techniques and knowledge of his seniors. He visits various restaurants to study the taste and presentation of their food. He pursues not only the taste but also the visual appeal of his dishes, satisfying his guests' taste buds and hearts. He is a chef who is sincerely devoted to his cuisine, honing his skills to maximize the appeal of carefully selected ingredients.

山口　貴司Takashi Yamaguchi

Gion Vitra 祇園びとら､ Gion, Kyoto French,Italian/French / French / Kyoto Cuisine / Wine

滝川　朱里Akari Takigawa

Ms. Takigawa was fascinated by the delicate and deep flavors of gorgeous French cuisine.

She was born in Chiba. After graduating high school, she entered the culinary world by her parent's recommendation. Began her training at the Western-style restaurant Co Vian in Chiba, where she gradually learned the fun of cooking. Then, she moved to Auberge Fontaine Bleau Atami, where she was fascinated by the deep flavors of gorgeous French cuisine and earnestly began to hone her skills. In 2019, she joined Gion Vitra in Kyoto by chance. She always strives to provide a special time with delicious food and a relaxing space.

滝川　朱里Akari Takigawa

Kyo Yubadokoro Seike Nijojo Branch 京ゆば処　静家　二条城店 Nijo Castle, Kyoto Japanese,Japanese / Yuba (tofu skin)

稲葉　保行Yasuyuki Inaba

The desire to please people is the starting point. A chef who studied in Gion and Ponto-cho.

Mr. Inaba was born in Shiga Prefecture. He loves making people happy more than anything else. His desire to bring joy to people through food led him to become a chef. He has been working as a chef for about a quarter of a century at Japanese restaurants in Gion and Ponto-cho. Now he works as a chef at the Kyo Yubadokoro Seike Nijojo Branch. He continues to bring moments of joy to people through his cooking, just as he did when he first decided to become a chef.

稲葉　保行Yasuyuki Inaba

Ristorante Borgo Konishi Ristorante　Borgo　KONISHI Nara, Nara Italian,Italian/French / Italian / Pasta / Wine

山嵜　正樹Masaki Yamazaki

The Chef's Recommendations

From a part time job at a restaurant, straight to becoming a chef.

Born in Nara prefecture, 1976. Using a part time job as an opportunity, he started his career. Afterwards, he trained for 11 years at "PIATTO", an Italian restaurant with a focus on Roman cuisine. His present restaurant opened in Nara city in June, 1995. Carrying on the intention of the restaurant he trained at, he gave the new restaurant the name "BEKKAN." Furthermore, following the closing of "PIATTO, in April of 2014 he went to "Ristorante Borgo KONISHI." Everyday he makes Italian local specialty dishes with ingredients from Japan.

山嵜　正樹Masaki Yamazaki

Oyogi-torafugu Katsugani Ryori Ajihei Sonezaki 泳ぎとらふぐ　活蟹料理　あじ平　曽根崎 Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)

奥野　幸治郎Kojiro Okuno

Having honed his skills in Japanese cuisine, Mr. Okuno offers dishes that make the most of his abundant experience.

He was born in 1958 in Tokyo. Initially interested in Japanese food, he started as a chef at a restaurant in Tokyo with an introduction from an acquaintance. Since then, he has been working as a chef of Japanese cuisine. Also well versed in handling blowfish. In addition, he has experience abroad, including training at a Japanese restaurant in France. He has been the chef at Ajihei Sonezaki since its opening in December 2023, after the restaurant was renovated.

奥野　幸治郎Kojiro Okuno

Torisei Shijo Kiyamachi Branch 鳥せゑ　四条木屋町店 Shijokawaramachi/Teramachi, Kyoto Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Nabe (hot pot)

川端　清則Kiyonori Kawabata

This reliable restaurant head continues to hone his skills seriously and is good at cooking and hall management.

Mr. Kawabata was born in 1964 in Nagasaki. Because he liked making food, naturally, he entered the world of dining. He has continued to hone his skills for nearly 40 years at Torisei, where he began his long career as a chef. It has been around 30 years since he transferred to Torisei Shijo Kiyamachi Branch. He is their longest-serving member and works hard as a dependable restaurant manager. He is skilled as a chef, also in hall management, and works hard with his bright and serious staff to create a lively restaurant.

川端　清則Kiyonori Kawabata

Hitomaru Kadan Taian Sannomiya 人丸花壇　鯛庵　三宮店 Sannomiya, Hyogo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

堀江　貴之HORIE TAKAYUKI

The work of a chef acquaintance and the food he creates left a lasting impression.

He was born in 1977 in Saitama, but grew up in Kobe. Before he turned 20, he went to a neighbor's Japanese restaurant and was inspired when he saw how dedicated his acquaintance was to the food he prepared. He decided to become a chef too, and found work in a Japanese restaurant on Awaji Island. After training at several different locations, he began working at Hitomaru's main branch, "Hitomaru Kadan", in Akashi. Later, he was assigned to "Hitomaru Kadan Taian" when it opened. Using ingredients from Akashi, he puts his all into even the most difficult and tedious dishes.

堀江　貴之HORIE TAKAYUKI

Wine Bar NOAM Wine Bar NOAM Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Wine Bar,Bars (pubs)

長屋　聡Satoshi Nagaya

Mr. Nagaya has great experience as a chef and sommelier.

He was born in 1982 in Nara. Obtained his sommelier certification in 2013. After gaining experience at bars in Kitashinchi, he opened Wine Bar NOAM. He is currently running the bar as owner-sommelier. "I try to produce a special space with wine, food, and everything I offer. I hope guests will have a wonderful time."

長屋　聡Satoshi Nagaya

Eau-De-Vie オー・ド・ヴィー Eau-De-Vie Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Dining Bar,Dining bar / General / Cocktail / Whisky

西村　佳佑Keisuke Nishimura

Water of life" that gives healing to daily life. Mr. Nishimura provides a moment of contentment.

He was born in 1991 in Osaka, the manager of Eau-De-Vie. The bar's name comes from the French word meaning "water of life (sake)." It started as a bar that provides healing to people's daily lives through a drink. It has now been renewed as a dining bar offering drinks and food. He aims to create a place where not only those who have supported the bar but also more guests can enjoy a moment of contentment.

西村　佳佑Keisuke Nishimura

Kyo Ryori Matsusyo 京料理　松正 Arashiyama, Kyoto Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

小笹　正義Masayoshi Ozasa

The Chef's Recommendations

Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation.

Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation. Grew up watching his grandfather and father, who ran Kyo Ryori Matsusyo. The restaurant and cooking had been familiar to him since childhood, but it was when he graduated from high school that he made the decision to take over the restaurant. He went on to a culinary school and trained at a Japanese restaurant in Kyoto for three years after graduation. Joined his family's restaurant in 2005 and has served as the fourth-generation chef since 2018. He keeps in mind to carefully prepare his dishes so that the producer's thoughts can be expressed in each one.

小笹　正義Masayoshi Ozasa

Torisei Takoyakushi Branch 鳥せゑ　蛸薬師店 Shijo Karasuma/Karasuma Oike, Kyoto Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Nabe (hot pot)

山田　雄大Yuta Yamada

Mr. Yamada is a cheerful leader who welcomes guests with a joyful and light-hearted atmosphere.

Mr. Yamada was born in 1986 in Kyoto. His love of cooking led him to pursue a career as a chef. He has trained diligently to prepare different cuisines and manages the restaurant. His wide range of restaurant-related activities includes restaurant launches. He has worked in hotel and Japanese restaurants overseas as a server and cook, and he began working at the Torisei Main Branch in 2017. Since October 2020, he has been working at Torisei Takoyakushi Branch. With his cheerful personality, he is a reliable leader and has the firm trust of other staff members.

山田　雄大Yuta Yamada

Nihonshu Bar Komeya Inazuma 日本酒バル・米屋　イナズマ Sannomiya, Hyogo French,Italian/French / Kaisen Nabe (seafood hot pot) / French / Sake

名倉　幸治Koji Nakura

Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter

Born in 1978, a native of Hyogo Prefecture. Koji Nakura began training in the restaurant industry, starting with Italian restaurants in Osaka, when he was a university student. After graduating from culinary school, he buckled down and placed himself on his current path. He refined his skills at Italian and French restaurants in the vicinity of his hometown, Kobe, and Osaka. At Nihonshu Bar Komeya Inazuma, which opened in 2014, he has been fully committed to the shop as the head chef since the launch stage, beginning with the concept for the restaurant. He spares no troubles whatsoever and specializes in charcuterie style cooking.

名倉　幸治Koji Nakura

Kobe Kitano Sow 神戸　北野　双 Sannomiya, Hyogo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

半情　圭佐Keisuke Hanjyo

Continuing on the path of sushi, Mr. Hanjyo creates pieces of sushi to delight guests.

He was born in Fukuoka. Fascinated by the world of sushi, which he had longed for since childhood, he has followed the path dedicatedly up to the present day. At Kobe Kitano Sow, which reopened on June 14, 2023, he works as a sushi chef to create a restaurant and cuisine that makes the most of its location in Kobe.

半情　圭佐Keisuke Hanjyo

Kappo Aoyagi 割烹　青柳 Ashiya, Hyogo Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)

青柳　竜良Tatsuro Aoyagi

The Chef's Recommendations

Raised watching his father provide in-flight meals for VIPs, becoming a chef was a natural path for Mr. Aoyagi.

Born in 1971 in Chiba prefecture, he was the son of a chef providing in-flight meals on airplanes. As a child, Mr. Aoyagi saw his father board government airplanes as the head Japanese food chef and provide meals for the emperor and other VIPs, so becoming a chef was a natural path for him. After graduating, he joined Tsukiji Tamura and worked at Tokyo Tamura in Kobe (now known as Kobe Tamura) for 15 years as vice head chef. After gaining further experience at a Japanese restaurant in Sannomiya, Osaka, he opened his own restaurant in December 7, 2011. He currently works as the owner and head chef of Kappo Aoyagi.

青柳　竜良Tatsuro Aoyagi

Yakitori Bonzo Shinsaibashi Branch 焼鳥　ぼんぞ　心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese

市山　幹和Mikikazu Ichiyama

Mr. Ichiyama continues to hone and improve his skills with a focus on Japanese cuisine.

He was the manager of a Japanese restaurant in New York for many years and trained at the owner's restaurant for 3 years. Later, after working as a manager at a yakitori restaurant opened by that owner, he trained for four years at a popular yakitori restaurant in Osaka at the time and then opened his own restaurant. He works hard to create a restaurant where guests are impressed not only by the food but also by everything about the restaurant, making them want to come back again.

市山　幹和Mikikazu Ichiyama

Ginnan ぎんなん Shichijo/Tambaguchi, Kyoto Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Pizza

伊藤　雅仁Masahito Ito

The Chef's Recommendations

Serving original dishes made from traditional Kyoto ingredients

Born in December 1976, he trained in French restaurants. Later, he worked as a manger and chef at the family-run Kyoto Ichoya and at Ginnan. His much-vaunted creation Yuba-don (tofu skin served over rice) helped to popularize the restaurant. The menu is richly varied, boasting anything from traditional cuisine to new and creative dishes, made with famous Kyoto ingredients, including yuba (tofu skin) and namafu (wheat starch).

伊藤　雅仁Masahito Ito

Restaurant ranking

Browsing history

Sushi Monji

Mr. Moji values the spirit of hospitality more than anything else and provides visitors a blissful moment.

Doikatsuman Gion Yasaka Branch

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Mahoroba Irori Shinsaibashi

A manager who has honed his skills mainly in Japanese cuisine and welcomes guests with courteous service.

Sushi no Daripin

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

Tenka no Daidokoro, Daiki Suisan, Hachikenya-hama Maguro Stadium

Mr. Yamaguchi is an earnest chef who continues to hone his skills to serve delicious seafood.

Gion Vitra

Ms. Takigawa was fascinated by the delicate and deep flavors of gorgeous French cuisine.

Kyo Yubadokoro Seike Nijojo Branch

The desire to please people is the starting point. A chef who studied in Gion and Ponto-cho.

Ristorante Borgo Konishi

From a part time job at a restaurant, straight to becoming a chef.

Oyogi-torafugu Katsugani Ryori Ajihei Sonezaki

Having honed his skills in Japanese cuisine, Mr. Okuno offers dishes that make the most of his abundant experience.

Torisei Shijo Kiyamachi Branch

This reliable restaurant head continues to hone his skills seriously and is good at cooking and hall management.

Hitomaru Kadan Taian Sannomiya

The work of a chef acquaintance and the food he creates left a lasting impression.

Wine Bar NOAM

Mr. Nagaya has great experience as a chef and sommelier.

Eau-De-Vie

Water of life" that gives healing to daily life. Mr. Nishimura provides a moment of contentment.

Kyo Ryori Matsusyo

Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation.

Torisei Takoyakushi Branch

Mr. Yamada is a cheerful leader who welcomes guests with a joyful and light-hearted atmosphere.

Nihonshu Bar Komeya Inazuma

Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter

Kobe Kitano Sow

Continuing on the path of sushi, Mr. Hanjyo creates pieces of sushi to delight guests.

Kappo Aoyagi

Raised watching his father provide in-flight meals for VIPs, becoming a chef was a natural path for Mr. Aoyagi.

Yakitori Bonzo Shinsaibashi Branch

Mr. Ichiyama continues to hone and improve his skills with a focus on Japanese cuisine.

Ginnan

Serving original dishes made from traditional Kyoto ingredients