Kyoto and Osaka Area Chef search result : Page 5

AUX BACCHANALES Kyoto AUX　BACCHANALES　オーバカナル京都 Shijo Karasuma/Karasuma Oike, Kyoto French,Italian/French / French / Cake / Wine

小阪　祟Shu Osaka

The Chef's Recommendations

Mr. Osaka became interested in cooking at a Sushi restaurant, which led him to his current career.

Mr. Osaka was born on September 17, 1980, in Osaka. His introduction to the world of food came when he was a child at a sushi restaurant and saw how a sushi chef handled his food. Since then, he has been interested in cooking and considered becoming a chef. After going to France and training in cooking for two years, he gained experience in French restaurants and Italian cafes in Osaka. Currently, he is working at AUX BACCHANALES Kyoto. His authentic French cuisine is well-received by a wide range of repeat customers.

小阪　祟Shu Osaka

3-second All-you-can-drink Yakiniku Sakaba Nankai Honsen Sakaieki Main Branch 3秒飲み放題焼肉酒場南海本線堺駅本店 Sakai, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (Japanese BBQ) / Horumon (offal meat)

生野　晋二Shinji Ikuno

"Yakiniku is a feast." Mr. Ikuno supports guests to have a good time.

He was born in 1977 in Osaka. While working part-time at restaurants as a student, he became fascinated with the world of chefs. After gaining experience in creative cuisine izakaya and robatayaki izakaya, he joined Yakiniku Sakaba Nankai Honsen Sakaieki Main Branch. With the motto of "thinking from the guest's perspective," he tries to work carefully to meet each person's needs.

生野　晋二Shinji Ikuno

Sennaritei Kyara せんなり亭　伽羅 Hikone/Taga/Aisho, Shiga Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese

久木　修次Shuji Hisaki

Pursuing dishes that incorporate Omi beef into Japanese cuisine.

Since 1980, Mr. Hisaki has worked in hotels and sushi restaurants, honing his skills in Japanese cuisine. He joined the Omi beef specialty restaurant Sennaritei in 2003. He continuously researches and serves dishes featuring Omi beef, from appetizers to main courses.

久木　修次Shuji Hisaki

Sakanaya Menoji Umeda Branch 魚屋　めのじ　梅田店 Higashi-Dori/Doyama, Osaka Izakaya (Japanese tavern),Taverns

西村　悠貴Yuuki Nishimura

Moved from a place of communicating with customers to a place of serving meals.

Mr. Nishimura was born in 1987 in Osaka. While working part-time at Izakaya pubs, he enjoyed interacting with customers in the hall, and his desire to satisfy them became stronger. In 2018, he switched from serving dishes to making them in the kitchen. He feels joy not only in the fact that his food is enjoyed but also that the space becomes warmer and more festive through the food.

西村　悠貴Yuuki Nishimura

Sumibi Yakitori Sakomori Kitashinchi Hondoori Branch 炭火焼鳥さかもり北新地本通り店 Kita-Shinchi, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

高尾　大作Daisaku Takao

Mr. Takao entitles himself a "newcomer" at Kitashinchi, so always wants to be a challenger.

He was born in 1979 in Osaka. He worked as a salesperson for a cosmetics company in Tokyo and traveled around the country. Then, his passion for "not only pleasing many people but also wanting to see each customer's happy face right before him" led him to the food and beverage industry. After eight years of experience in Italian and yakitori restaurants, he was impressed by the yakitori at Sakamori and eventually joined the restaurant. Even now, as his career progresses, he remains humble, calling himself a "newcomer," and continues to take on new challenges every day.

高尾　大作Daisaku Takao

Sushi Senzu Kitashinchi Souhonten 鮨仙酢　北新地　総本店 Kita-Shinchi, Osaka Sushi,Japanese / Sushi

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

Matsusaka Gyuu Amiyaki Okuyama 松阪牛網焼き　おくやま Yokkaichi, Mie Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / General

奥山　博Hiroshi Okuyama

The Chef's Recommendations

The culmination of his life and experience, "Matsusaka Gyuu Amiyaki Okuyama."

Born in Mie prefecture, in 1968. His parents loved sushi and the like, so they raised him in a "gourmet family." They were very interested in the world of food. He also decided to work in the food business, and started work at a hotel after he graduated high school. He polished his skills in Japanese, French, and other styles of cooking. Through his fascination for the proud local specialty of his hometown, Matsusaka Gyuu ushi, he came to work for the long-standing Matsusaka ushi (beef) specialty restaurant, "Asahi-ya," which further deepened his specialty knowledge. His experience up to this point culminates in the Matsusaka ushi specialty restaurant, "Matsusaka Gyuu Amiyaki Okuyama," which he opened in Yokaichi city.

奥山　博Hiroshi Okuyama

Charcoal grilled steak and wine obiobi 炭焼きステーキとワイン obiobi Sannomiya, Hyogo Italian,Italian/French / Steak / Western Teppanyaki (iron griddle grilling) / Italian

菅　徹Toru Suga

Heartfelt dishes presenting the best of ingredients.

[Charcoal grilled steak and wine obiobi] started with a desire to provide delicious food and a comfortable space with selective ingredients and friendly faces. The best of the ingredients, instead of surprise performance, is what [Charcoal grilled steak and wine obiobi] always strives to create.

菅　徹Toru Suga

Jukusei Horumon Yamagatagyu Sumibiyakiniku Ushigatari 熟成ホルモン・山形牛　炭火焼肉　牛語 Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

津村　輝彦 Teruhiko Tsumura

Mr. Tsumura continues to follow the path he believes in.

He was born in 1986 in Osaka. He has been engaged in the restaurant business from a part-time job and has worked diligently in the industry. Throughout his career, he had many opportunities to work at restaurants that mainly served meat. Since he had been a customer of Ushigatari, he had the chance to work there. Utilizing the customer service skills and knowledge of ingredients that he has developed over the years, he is now running the restaurant as the manager.

津村　輝彦 Teruhiko Tsumura

Itamae Yakiniku Ikko Sennichimae Branch 板前焼肉一光　千日前店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

The skill acquired through years of experience in running a butcher shop. Never compromising on truly delicious meat.

He is from Hyogo. With a love for eating, he entered the culinary world from a hotel kitchen. After honing his skills at French restaurants in Ashiya and several yakiniku (Japanese BBQ) restaurants, he desired to further explore high-quality meats. At the age of 30, he started running a butcher shop. He dedicated 15 years to selecting meat and sales. In 2018, by fate, he joined Itamae Yakiniku Ikko. Currently, he approaches the purchase of high-quality meat with a discerning eye and strives to make guests even more satisfied.

Amusez-vous Amusez-vous（アミュゼヴ） Nishitenma, Osaka Steak,Yakiniku/Steak / Wine

赤澤　友和Tomokazu Akazawa

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Mr. Akazawa is a native of Hiroshima. Since childhood, he has liked to cook, which led him to pursue a career in the food industry. He has trained hard and polished his skills in hotels for 9 years and French restaurants. His love of making things led him to create beautiful house-made chocolates, in addition to the overall cuisine at Amusez-vous. With the desire for customers to "enjoy their meals," he purchases carefully selected ingredients without deceit and transforms them into colorful dishes.

赤澤　友和Tomokazu Akazawa

Noko Tonkotsu Teppei Ramen 濃厚とんこつてっぺいラーメン Ibaraki, Osaka Tonkotsu Ramen (pork broth ramen),Ramen (noodles) / Donburi (rice bowl) / Gyoza (dumplings) / Tonkotsu Ramen (pork broth ramen)

吉川　唯斗Yuito Yoshikawa

Preserving the commitment to quality flavors and warmly welcoming the visiting guests.

Mr. Yoshikawa was born in 2003 in Osaka. During his student days, he frequented this restaurant and was captivated by its dedicated bowl of ramen. After graduating, he became a member of "Noko Tonkotsu Teppai Ramen" and continues to be part of it to this day.

吉川　唯斗Yuito Yoshikawa

Niku Kappo Futago THE JUNEI HOTEL KYOTO 肉割烹ふたごTHE JUNEI HOTEL KYOTO Shichijo/Tambaguchi, Kyoto Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak

稲田　慎也Shinya Inada

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.

稲田　慎也Shinya Inada

GOOD GOOD GOOD MEAT & HOKKAIDO GOOD GOOD GOOD MEAT & HOKKAIDO Osaka Station/Umeda Station, Osaka Dining Bar,Dining bar / General / Italian / Western Sosaku (creative cuisine)

山下　諒平Ryohei Yamashita

Mr. Yamashita was impressed by a chef's skills on TV and became a chef.

He was born in 1984 in Hyogo. He was impressed by the chefs' skills he saw on TV as a child and has longed to become a chef. After graduating from high school, he began training as a chef and honed his skills in places such as Italian restaurants. While training, he met Mr. Handa of GOOD GOOD Inc. and opened GOOD GOOD GOOD MEAT & HOKKAIDO in April 2023. Currently, he is the head chef.

山下　諒平Ryohei Yamashita

Unagi no Masa うなぎのまさ Kamihonmachi, Osaka Unagi (eel),Japanese / General / Unagi (eel) / Sake

石黒　岳Gaku Ishiguro

Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.

He was born in 1998 in Osaka. Since his family owned a French restaurant, he was familiar with the work of a chef from childhood. Started his training at a Japanese restaurant. After that, he moved to a members-only sushi restaurant to further hone his skills. The decision was made to launch a restaurant specializing in eels at the same store, and he was given the responsibility for it. In September 2022, the restaurant opened as Unagi no Masa. As manager and chef, he is in charge of the restaurant. He is a qualified sommelier.

石黒　岳Gaku Ishiguro

foujita foujita Fukushima/Noda, Osaka Italian,Italian/French / Soba (noodles) / General / Nabe (hot pot)

門野　倫也Michiya Kadono

The Chef's Recommendations

Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.

He was born in April 1973 in Hyogo. Experienced in the food and beverage industry as a part-time job in high school. He had been a salaried employee of a large company but quit because he wanted to work with his own skills. Having good seniors, he trained and studied Western cuisine, Japanese cuisine, French cuisine, and handmade soba (buckwheat noodles). Since 2014, he has been the head chef of the affiliated restaurant Fujino. Currently, he is also the head chef of foujita. While utilizing his French experience, he opens up new Japanese and Western cuisine.

門野　倫也Michiya Kadono

Temma Sakaba Sushikin 天満酒場　すし金 Tenjinbashi/Tenjinbashi-suji, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Oden

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

SH’UN Wine & Dine ワイン＆ダイン「シュン」 Namba, Osaka Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

大津　康樹Koki Otsu

Mr. Otsu is a chef who pursues the possibilities of Japanese cuisine from a unique perspective and serves delicious food.

He was born in 1981 in Yamaguchi. Chose to become a Japanese chef because he was interested in being a cook. He started his career at the New Otani Osaka Shiromi. Based on his experience there, he trained at a counter kappo restaurant in Tamatsukuri. In 2011, he moved on to SH’UN Wine & Dine, where he is currently the head chef. He finds satisfaction when his thoughts and feelings in cooking reach the guests, enjoying his daily creative activities.

大津　康樹Koki Otsu

Healthy Home Cooking & Zoni Bar [Zen] 健康家庭料理＆雑煮バー『膳』 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / General / Wagashi (traditional Japanese sweets) / Shochu

椎葉　雅世Masayo Shiiba

Started from helping out at a kappo restaurant to becoming a chef. Ms. Shiiba pursues delicious food that is good for the body.

Ms. Shiiba was born in 1969 in Osaka. She has been helping her parents run a kappo (traditional cuisine) restaurant since elementary school. After graduating from junior high school, she took a professional career in the culinary field, focusing on Japanese cuisine. After leaving the culinary business for a while when she got married, she resumed her work when her life settled down and was involved in the opening of Zen in April 2023 as the head chef from the beginning. She has gained popularity for her cuisine, in which she carefully selects good ingredients for the body and pursues a balance of flavors through trial and error.

椎葉　雅世Masayo Shiiba

Teppanyaki Minami 鉄板焼「みなみ」 Namba, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

山本　恒徳Tsunenori Yamamoto

Impressed by the skills of a sushi chef, Mr. Yamamoto was inspired to enter the restaurant industry.

He was born in 1974 in Osaka. When he was a child, he saw a chef cooking over the counter at a sushi restaurant and decided to become a chef. Began his culinary career in Osaka's creative kaiseki restaurant, Muhoumatsu. After that, he moved to Fairmont Singapore MIKUNI in Singapore to further his studies. In February 2015, he joined Teppanyaki Minami, where he currently serves as the head chef.

山本　恒徳Tsunenori Yamamoto

Restaurant ranking

Browsing history

AUX BACCHANALES Kyoto

Mr. Osaka became interested in cooking at a Sushi restaurant, which led him to his current career.

3-second All-you-can-drink Yakiniku Sakaba Nankai Honsen Sakaieki Main Branch

"Yakiniku is a feast." Mr. Ikuno supports guests to have a good time.

Sennaritei Kyara

Pursuing dishes that incorporate Omi beef into Japanese cuisine.

Sakanaya Menoji Umeda Branch

Moved from a place of communicating with customers to a place of serving meals.

Sumibi Yakitori Sakomori Kitashinchi Hondoori Branch

Mr. Takao entitles himself a "newcomer" at Kitashinchi, so always wants to be a challenger.

Sushi Senzu Kitashinchi Souhonten

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

Matsusaka Gyuu Amiyaki Okuyama

The culmination of his life and experience, "Matsusaka Gyuu Amiyaki Okuyama."

Charcoal grilled steak and wine obiobi

Heartfelt dishes presenting the best of ingredients.

Jukusei Horumon Yamagatagyu Sumibiyakiniku Ushigatari

Mr. Tsumura continues to follow the path he believes in.

Itamae Yakiniku Ikko Sennichimae Branch

The skill acquired through years of experience in running a butcher shop. Never compromising on truly delicious meat.

Amusez-vous

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Noko Tonkotsu Teppei Ramen

Preserving the commitment to quality flavors and warmly welcoming the visiting guests.

Niku Kappo Futago THE JUNEI HOTEL KYOTO

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

GOOD GOOD GOOD MEAT & HOKKAIDO

Mr. Yamashita was impressed by a chef's skills on TV and became a chef.

Unagi no Masa

Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.

foujita

Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.

Temma Sakaba Sushikin

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

SH’UN Wine & Dine

Mr. Otsu is a chef who pursues the possibilities of Japanese cuisine from a unique perspective and serves delicious food.

Healthy Home Cooking & Zoni Bar [Zen]

Started from helping out at a kappo restaurant to becoming a chef. Ms. Shiiba pursues delicious food that is good for the body.

Teppanyaki Minami

Impressed by the skills of a sushi chef, Mr. Yamamoto was inspired to enter the restaurant industry.