Kyoto and Osaka Area Chef search result : Page 4

Shokudoen Kita Shinchi Branch 食道園　北新地店 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak

黒木　幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木　幸喜Kouki Kuroki

Kuromon Kuragin 黒門　蔵銀 Nipponbashi, Osaka Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

越田　千枝子Chieko Koshida

Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.

She was born in 1955 in Osaka. Wishing to make people smile with food, she entered the culinary world. Started professional career at a Japanese-style izakaya. Since then, she has made various dishes at Japanese Izakaya restaurants. In 2016, she joined Kuragin. After spending 7 years as the assistant manager of the restaurant, she became the manager of Kuromon Kuragin, which opened in 2023. With the experience and skills she has cultivated, she works hard every day at the new restaurant.

越田　千枝子Chieko Koshida

Gratin Cafe グラタンカフェ Iwade/Kinokawa/Hashimoto, Wakayama General,Western / General / Western Homemade Meal / Western Sosaku (creative cuisine)

有馬　卓Taku Arima

Joy was the starting point. Mr. Arima is the "creator" who manages Grattan Cafe.

He was born in 1969 in Hiroshima. As a young boy, a salmon meuniere he made in class inspired him to start cooking. He learned the joy of being a cook when he served the dish to adults who had heard of its reputation. In his youth, he worked as a food coordinator. While proposing dishes to numerous restaurants, he suggested "focusing on gratin" to one restaurant, which received a response beyond his thought. The response he received at that time became the starting point of Gratin Cafe.

有馬　卓Taku Arima

Niku no Asatsu 肉のあさつ Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

Gion Okumura 祇園おくむら Gion, Kyoto French,Italian/French / Kyoto Cuisine / French / Wine

上辻　弘文Hirofumi Kamitsuji

Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.

Mr. Kamitsuji was born in 1980 in Kyoto. The head chef and manager of Gion Okumura. He began his training at age 20 when he got a chance to work with his current restaurant. He learned many aspects of Okumura style, a pioneer of "French Kaiseki," a fusion of French cuisine and Kyoto Kaiseki, including cooking techniques, taste, hospitality, and seasonal arrangements. After years of dedication and training, he assumed his current position in 2018. While preserving the traditions handed down by his predecessors, he also explores new directions by introducing more dishes using local ingredients, shaping a new chapter in the restaurant's history.

上辻　弘文Hirofumi Kamitsuji

Sumiyaki Unafuji Daimaru Kyoto Bettei 炭焼うな富士　大丸京都別邸 Shijo Karasuma/Karasuma Oike, Kyoto Unagi (eel),Japanese / General / Unagi (eel) / Sake

田中　喬也Takaya Tanaka

Mr. Tanaka roasts extra-large blue eels with a red flame and serves the finest eel dishes.

He was born in 1985 in Mie. A head chef at Sumiyaki Unafuji Daimaru Kyoto Bettei. When he was a child, he discovered the joy of cooking when his family praised the food he cooked for them. At 18, he decided to become a professional and joined the Kaburaya Group, which operates the current restaurant. He is particularly excellent in the highly skilled techniques of opening the belly of the eel and char-grilling it over charcoal, for which he was appointed to his current position at the time of the restaurant's opening in September 2023.

田中　喬也Takaya Tanaka

Fruit sour & spicechicken Seikasaketen フルーツサワー＆spicechicken　青果酒店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Dining Bar,Dining bar

赤堀　永Hisashi Akahori

Mr. Akahori turns any fruit into delicious fruit sours!

Leave it to him, from snacks that go well with drinks to meat dishes.

赤堀　永Hisashi Akahori

Matsusakagyu WHAT'S Kyoto Muromachi Branch 松阪牛　WHAT’S　京都室町店 Shijo Karasuma/Karasuma Oike, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

石原　彰大Akihiro Ishihara

Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.

Mr. Ishihara was born in 1987 in Kyoto. Loving to eat since childhood, he entered Tsuji Gakuen Culinary & Confectionery College after graduating high school. After graduation, because of his love of yakiniku and horumon (offal meat), he found a job at a major yakiniku restaurant. Then, he came to Matsusakagyu WHAT'S Kyoto Muromachi Branch by chance and further improved his knowledge of beef, including butchering processing. Following store manager duties, he was involved in the overall start-up of restaurants and butcher stores. He is currently in charge of supervising restaurant operations.

石原　彰大Akihiro Ishihara

Yakiniku Tarafuku Suzuka Chuo-dori-ten 焼肉たらふく　鈴鹿中央通り店 Suzuka, Mie Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Craft Beer

田端　唯史Yuishi Tabata

The Chef's Recommendations

From musician to master of selecting better meats

Born in Mie prefecture on May 15th, 1981, he started a band in high school and worked in a restaurant part time. After experiencing that sense of achievement when he made things and the pleasure of working in the service industry, he basically decided to become a chef. He started working at Yakiniku Tarafuku Suzuka Chuo-dori-ten, when an acquaintance introduced him to the restaurant. He is a true connoisseur of meat, the restaurant's main ingredient. He is now Suzuka's meat manager and is also in charge of purchasing meat for other restaurants in the chain.

田端　唯史Yuishi Tabata

Nikusho Kakurega Yakiniku Sosomon Bettei 肉匠　隠れ家（焼肉ソソモン別邸） Tsuruhashi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (grilled meat) / Korean

増田　稔Minoru Masuda

The encounter with delicious meat was the starting point that led Mr. Masuda to the path of cooking.

He was born in 1970 in Osaka. After encountering delicious meat, he decided to become a chef because he wanted to "let people know about this special meat," "promote this deliciousness," and "encourage people to try it." He honed his skills at Yakiniku Genkikun in Kyobashi. At Nikusho Kakurega, he offers quality meat in different sizes depending on the part of the meat, paying particular attention to making it even more delicious.

増田　稔Minoru Masuda

Syokudoen Soemon-cho Main Branch 食道園宗右衛門町本店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak

黒木　幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木　幸喜Kouki Kuroki

JOYS TABLE Dining&Cafe JOYS TABLE Dining&Cafe Shichijo/Tambaguchi, Kyoto Dining Bar,Dining bar / General / Hamburger Steak / Steak

梅若　翔司Shoji Umewaka

Mr. Umewaka cherishes the "special moment" of enjoying a meal with someone else.

He was born in Kyoto. After graduating high school, he gained experience in a teppanyaki restaurant, cafe, and bakery. In March 2022, he opened JOYS TABLE Dining&Cafe, determined to create a restaurant where people can enjoy "meals," an important part of building relationships and communication. He aims to create a Western-style restaurant with a new-retro atmosphere where people can deepen their relationships with each other through meals.

梅若　翔司Shoji Umewaka

Kobe Teppan Steak Iwasaki 神戸鉄板ステーキいわさき Sannomiya, Hyogo Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

岩?　誠Makoto Iwasaki

Only a chef who is a meat expert with lots of experience can offer such excellent dishes.

Mr. Iwasaki was born in 1980 in Hyogo Prefecture. He has been studying at a teppanyaki restaurant in Kobe City since he was 18. He is currently the owner and chef of Kobe Teppan Steak Iwasaki. With his knowledge of meat gained in teppan cuisine since his teens, his reliable purchasing sources, and his skills as a chef, he creates precious moments for his guests.

岩?　誠Makoto Iwasaki

OKKII Shin-Fukushima Branch OKKII 新福島店 Fukushima/Noda, Osaka Korean,Other Asian / Korean / Makgeolli / International/Fusion

野田　幸則Yukinori Noda

Mr. Noda makes customers smile with his cooking, which he has enjoyed ever since he was a child.

Mr. Noda was born in 1969 in Nagasaki. Ever since he was a child who enjoyed making food, he helped out his mother with cooking. This led him to work hard at cooking as his job. He took his first step as a chef at Rihga Royal Hotel and entered the world of French and Western cuisine. After that, he moved to the main Minoh branch of OKKII, a restaurant specializing in sundubu, a Korean soft tofu stew. He currently works at the Shin-Fukushima branch of OKKII as its manager, and provides attentive service that goes beyond customer expectations.

野田　幸則Yukinori Noda

Feliz-malto Feliz-團斗 Malto Shijo Karasuma/Karasuma Oike, Kyoto Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

田島　啓史Hiroshi Tajima

Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.

Mr. Tajima was born in 1981 in Kyoto. Loves to cook, so he naturally wanted to become a chef. Began training at the age of 20 at a renowned restaurant in Arashiyama that offers a fusion of Kyoto cuisine and French courses. For 6 years, he studied single-mindedly and gained further experience in creative Japanese restaurants and Izakaya (Japanese-style pubs). He joined the company in February 2018 when a person he worked with at the creative Japanese restaurant launched TD-MOVE Inc. and invited him to join the company. He has worked as the head chef at Feliz-malto since March 2018.

田島　啓史Hiroshi Tajima

DODICI DODICI Shijokawaramachi/Teramachi, Kyoto Italian,Italian/French / Italian / Pasta / Wine

尾本　寛Hiroshi Omoto

Mr. Omoto shares the joy of eating with many people through his dishes made with high-quality, carefully selected ingredients.

Mr. Omoto was born in 1970 in Kyoto. There was an Italian boom when he was a student, and he also felt personally drawn to Italy. Feeling that he wanted to do a job that was related to Italy, he began training at an Italian restaurant. At 28 years old, he moved to Italy, training hard at top restaurants such as the 2-star establishmentRistorante Perbellini and the 1-star restaurant Osteria Cascina dei Fiori. After returning to Japan, he displayed his skills at bistros and Italian restaurants. In 2020, by chance, he was appointed as head chef at DODICI when it opened, and he works in that position to this day.

尾本　寛Hiroshi Omoto

Japanese Cuisine Shingetsu 日本料理　新月 South Otsu, Shiga Japanese,Japanese / Fugu (blowfish) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

和田　知子Tomoko Wada

The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.

Ms. Wada was born in Kyoto. She grew up as the eldest daughter in a family that ran a 360 year-old traditional Japanese restaurant in Higashiyama, Kyoto called [Harise]. She met and married her husband while refining her cooking skills at the restaurant. She then began to work as the manager and proprietress of his family's inn, [Shingetsu], located at his family home. Later, changing her business focus to kaiseki (traditional Japanese course cuisine), she opened the [Japanese Cuisine Shingetsu] restaurant. Using the knowledge she gained from her own family, she treats each of her guests with warm hospitality as a manager, with a brief that she was born to be a proprietor.

和田　知子Tomoko Wada

Teppan Yakiniku Steak Mikinao 鉄板焼肉ステーキ樹直 Sannomiya, Hyogo Steak,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak

大塚　直樹Naoki Otsuka

Bringing local flavors to the world. Mr. Otsuka's passion for meat produces the best Teppanyaki.

He was born in 1977 in Hyogo. He decided to pursue his career in the culinary field because he cooks part-time and has loved cooking since he was a student. Trained at local restaurants in Kobe. He developed a particular passion for meat dishes and dreamed of opening a steak restaurant. This dream came true in November 2023 when he opened Teppan Yakiniku Steak Mikinao.

大塚　直樹Naoki Otsuka

Yakiniku Shinjo やきにく神城 Oji/Koryo/Kashiba, Nara Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

平居　俊昭Toshiaki Hirai

The Yakiniku (Japanese BBQ) business, which had been by Mr. Nakano's side since childhood, became his calling.

He was born in Tsuruhashi, Osaka, and grew up in Nara. After the war, his grandmother opened a Yakiniku restaurant in Tsuruhashi, saying she wanted to cheer everyone up with meat. Cheer up with meat. That impressed young him. So, he visited the restaurant in Tsuruhashi several times a week from Nara and spent his days with Yakiniku since he was 4-5. Later, he opened his Yakiniku restaurants offering fresh horumon (innards) and meat by purchasing whole heads of A4-A5 ranked Japanese black cattle. One of them, Yakiniku Nanami Kashiba Branch, was listed in "Michelin Guide Nara 2017 Special Edition." Currently, he works in several directly managed restaurants and produces Yakiniku restaurants.

平居　俊昭Toshiaki Hirai

Syokudoen Namba Walk Branch 食道園なんばウォーク店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak

黒木　幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木　幸喜Kouki Kuroki

Restaurant ranking

Browsing history

Shokudoen Kita Shinchi Branch

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

Kuromon Kuragin

Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.

Gratin Cafe

Joy was the starting point. Mr. Arima is the "creator" who manages Grattan Cafe.

Niku no Asatsu

Gion Okumura

Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.

Sumiyaki Unafuji Daimaru Kyoto Bettei

Mr. Tanaka roasts extra-large blue eels with a red flame and serves the finest eel dishes.

Fruit sour & spicechicken Seikasaketen

Mr. Akahori turns any fruit into delicious fruit sours!

Matsusakagyu WHAT'S Kyoto Muromachi Branch

Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.

Yakiniku Tarafuku Suzuka Chuo-dori-ten

From musician to master of selecting better meats

Nikusho Kakurega Yakiniku Sosomon Bettei

The encounter with delicious meat was the starting point that led Mr. Masuda to the path of cooking.

Syokudoen Soemon-cho Main Branch

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

JOYS TABLE Dining&Cafe

Mr. Umewaka cherishes the "special moment" of enjoying a meal with someone else.

Kobe Teppan Steak Iwasaki

Only a chef who is a meat expert with lots of experience can offer such excellent dishes.

OKKII Shin-Fukushima Branch

Mr. Noda makes customers smile with his cooking, which he has enjoyed ever since he was a child.

Feliz-malto

Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.

DODICI

Mr. Omoto shares the joy of eating with many people through his dishes made with high-quality, carefully selected ingredients.

Japanese Cuisine Shingetsu

The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.

Teppan Yakiniku Steak Mikinao

Bringing local flavors to the world. Mr. Otsuka's passion for meat produces the best Teppanyaki.

Yakiniku Shinjo

The Yakiniku (Japanese BBQ) business, which had been by Mr. Nakano's side since childhood, became his calling.

Syokudoen Namba Walk Branch

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.