Kyoto and Osaka Area Chef search result : Page 9

Daiki Suisan Kaiten Sushi Dotonbori Branch 大起水産回転寿司　道頓堀店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Kaitenzushi (conveyor belt sushi),Japanese / Sushi

今村　哲也Tetsuya Imamura

Mr. Imamura is a chef who conveys the appeal of Sushi through Sushi seminars.

He was born in 1971 in Osaka. With his love of eating, he decided to pursue a career in the food industry. Although he initially did not like sushi, the taste of the sushi he made himself led him to the world of sushi. He actively shares the appeal of Sushi at Sushi seminars, such as lecturing guests on how to make sushi. "I devote myself to ensuring that guests can enjoy their meals with a smile," he says.

今村　哲也Tetsuya Imamura

Kuroge Wagyu Dining YO-U 黒毛和牛ダイニング　様　（YO−U） Osakananko (Osaka South Port), Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)

黒崎　次郎Jiro Kurosaki

The Chef's Recommendations

From learning the ropes of the trade to realizing his dream of running his own restaurant...

Born in Kobe, Hyogo Prefecture. From the age of 14, he nurtured a dream of running his own business, and started taking steps towards achieving that dream. After studying at the Tsuji Gakuen School of Culinary Arts, he learned French cuisine hands-on in the kitchens of the Hotel Plaza. After this, he decided to further his training by studying French cooking in France. Returning to Japan and to his roots, he set off, at 27 years of age, to work in a creative Japanese restaurant interweaving French and traditional Japanese cuisine. At the age of 30, after working as a chef for three years, he started his own business, focusing mainly on sales management for 5 years to further hone his business know-how and skills. At the same time, he continued working as an assistant chef, and opened the Kuroge Wagyu Dining restaurant in Ashiya, which moved to its current location in 2006.

黒崎　次郎Jiro Kurosaki

XEX WEST XEX WEST Nishi-Umeda, Osaka Japanese,Japanese / Italian / Cocktail

佐々木　聖Akira Sasaki

Communication with guests is important.

Mr. Sasaki is particular about the beautiful presentation of his dishes and the special flavors unique to XEX. "I provide warm and friendly service and offer dishes tailored to the customer's needs, valuing conversation with the customer at the counter," he says. Many regular guests adore Mr. Sasaki and visit the restaurant several times a month.

佐々木　聖Akira Sasaki

WINE BAR KALKOS WINE BAR KALKOS Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Italian,Italian/French / French / Italian / Wine

下田　隆善Takayoshi Shimoda

To turn the encountered luck into inevitability, Mr. Shimoda never slack off in his daily efforts.

He was born in 1989 in Osaka. Entered the world of culinary arts to acquire a skill. He worked at ILPINOLO Umeda in Hilton Plaza West, responsible for all the dishes, from appetizers to dolce. Then, he further honed his skills at numero five in the serviced apartment Citadines Namba Osaka. After that, he found out about a job opening at WINE BAR KALKOS, which he had longed for. He applied immediately, and the hiring process progressed rapidly. Now, he is demonstrating his techniques fully and transforming them into the dishes he creates.

下田　隆善Takayoshi Shimoda

Sumiyaki Anago Yamayoshi 炭焼あなご　やま義 Himeji, Hyogo Japanese,Japanese / General / Unagi (eel) / Donburi (rice bowl)

有本　良Ryo Arimoto

Mr. Arimoto's love for seeing people's smiles led him to enter the world of pastry and cooking.

He was born in 1985 in Hyogo. The smiles on people's faces that deliciousness brings. He was attracted to that moment and decided to become a chef. Started his career at an Italian restaurant "Hummingbird 2000" in Himeji City. Since then, he has gained experience in various restaurants, specializing in a wide range of genres, including pastry, Italian, and Japanese cuisine. As he became interested in conger eel, a specialty of Himeji, he joined Yamayoshi in 2018.

有本　良Ryo Arimoto

Fugu Ryori Tomoe ふぐ料理　ともえ Kyotogosho/Nishijin, Kyoto Japanese,Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish)

亀井　一洋Kazuhiro Kamei

The Chef's Recommendations

His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.

He was born in 1950 in Hyogo. He says with a grin that he went to a university to be an engineer, however [being deceived by his parents with fair words], he started to work at the kitchen of [Fugu Ryori Tomoe] run by his father, then became the 2nd generation at the age of 29. Now the restaurant has the stars, and he is the chairman of Kyoto Fugu Association and executive director of Japan Globefish Association (as of 2015).

亀井　一洋Kazuhiro Kamei

Kyoto Fusion Restaurant Les Confluents 京フュージョン　レ　コンフリュアン Shijo Karasuma/Karasuma Oike, Kyoto Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)

田村　和儀Tamura Kazuyoshi

The Chef's Recommendations

Mr. Tamura has been devoted to cooking and has accumulated diligent and steady training.

He was born in 1993 in Osaka. Because of his love for "eating," he aspired to become a chef. After graduating high school, he entered Ecole Tsuji Osaka and studied at the Master College of French and Italian Cuisine. After graduation, he worked for about 2 years at Restaurant Lille and about 7 years at Restaurant Difference, where he honed his skills as a chef. In 2021, he was selected as a chef at Les Confluences, where he continues demonstrating his skills.

田村　和儀Tamura Kazuyoshi

Kuroge Wagyu Nikusho Ichie Koshitsu Bettei 黒毛和牛肉匠いちえ　個室別邸 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)

西尾　僚Ryo Nishio

The Chef's Recommendations

A part-time job during college led Mr. Nishio to become a chef.

He was born on February 13, 1989, in Kochi. Having always been interested in cooking, he found the joy and fun of cooking through part-time work in a restaurant as a student. He became especially interested in beef and worked at a restaurant specializing in beef. After working at a Kushiyaki (grilled skewers) restaurant, he joined "Kuroge Japanese Beef Motsu Nabe Ichie" (Japanese beef hot pot). Following his experience at a kushiyaki restaurant, he joined Ichie, a Japanese black beef hot pot restaurant. Then, he moved to Kuroge Wagyu Nikusho Ichie, where he continues to work today.

西尾　僚Ryo Nishio

Doikatsuman 土井活鰻 Fushimi/Daigo, Kyoto Japanese,Japanese / General / Unagi (eel)

土井　貴史Takashi Doi

The Chef's Recommendations

Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.

Mr. Doi's grandfather managed a river fish wholesale store in the central wholesale market in Kyoto, so he has been familiar with business since childhood. After graduating high school, he trained under his grandfather and inherited his business at 26 when his grandfather passed away. In March 2018, he changed industries from the fish store to open his own restaurant Doikatsuman, where he works as the owner and store manager.

土井　貴史Takashi Doi

Sushi Matsumoto 鮨まつもと Gion, Kyoto Sushi,Japanese / General / Sushi

松本　大典Daisuke Matsumoto

World renowned chef of traditional Tokyo-style Sushi in Kyoto.

He was born in 1974 in Kanagawa. He was raised being surrounded by seafood, as his father owned a local fish restaurant and one of his relatives also ran a sushi restaurant. That is why he also decided to be a sushi chef, and entered the field dreaming to be a skillful master. He had training at several restaurants including one owned by his relative, a renowned one in Ginza, and [Sushi Shimizu] in Shimbashi. He got independent in 2006, and looked for a place to open his own restaurant. He fell in love with the atmosphere of Gion in Kyoto, and decided to open a sushi restaurant there to spread Tokyo-style sushi in Kyoto. Now it is one of the most renowned sushi restaurant in Kyoto with many fans even abroad.

松本　大典Daisuke Matsumoto

Kyoboshi 京星 Gion, Kyoto Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / General / Kaiseki (tea-ceremony dishes)

榊原　俊徳Toshinori Sakakibara

Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].

He was born in 1969. As [Kyoboshi] was relocated from Gion to Tokyo, he was also born and brought up in Tokyo. After graduating from high school and having training at a famous traditional Japanese restaurant in Hyogo for 4 years, he went back to [Kyoboshi] in Ginza, as his father, the previous generation became sick. After having some more training under his father, he opened his own restaurant at the age of 22 in Gion, where [Kyoboshi] was originally founded. He has gained new layers of fans by suggesting new ideas such as serving tempura of sweet potato with brandy and sugar, while preserving the traditional taste of the restaurant. The restaurant has established its position and become world renowned.

榊原　俊徳Toshinori Sakakibara

Osaiya Wadaya Osaka Ohatsutenjin Branch お菜屋　わだ家　大阪お初天神店 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)

鈴木　直人Naoto Suzuki

Mr. Suzuki continues to engage earnestly with cooking and finds happiness in bringing joy to guests through it.

He was born in 1976 in Osaka. He admired artisans and desired to acquire practical skills for his future career. At the same time, wanting his parents, who love to eat delicious food, to "someday have them eat my cooking," he decided to become a professional chef. After graduating from the Tsuji Culinary Institute, he honed his skills at sushi restaurants, Kappo (traditional Japanese) and Ryotei (high-class Japanese restaurant). Improved his skills and joined "Osaiya Wadaya" as an executive chef.

鈴木　直人Naoto Suzuki

Sushi Senzu Osaka Station 鮨仙酢　本店　大阪駅前 Osaka Station/Umeda Station, Osaka Sushi,Japanese / General / Sashimi (raw fish)/Seafood

竹地　輝昌Terumasa Takechi

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

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

Wagyu Restaurant Bungo Gion 和牛料亭 bungo 祇園 Gion, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat)

松村　匠章Masaaki Matsumura

Mr. Matsumura attracts customers with "Oita Wagyu beef," which he adores for its delicious taste, with Kyoto's traditional culture.

He was born in 1983 in Hyogo. The manager of the Wagyu Restaurant Bungo Gion. While honing his wide-ranging skills in Japanese cuisine as a chef, he has also produced restaurants for many years, establishing about 60 restaurants in Japan and abroad. He has been involved in various businesses, including yakiniku, shabu-shabu, and izakaya (Japanese-style pubs). During his activities, he came across "Oita Wagyu" and was fascinated by its lean flavor and delicious taste. In 2023, he established his current restaurant to share this beef's charm in the ancient city. In a refined traditional setting in Kyoto, he presents the ultimate deliciousness of Wagyu beef.

松村　匠章Masaaki Matsumura

KATSUDON 喝鈍 Osaka Station/Umeda Station, Osaka Japanese,Japanese / Katsudon (fried pork cutlet bowl)

渡邉　誉Homare Watanabe

He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.

He was born in 1971 in Osaka prefecture. His father is the founder of [KATSUDON], now it is the main branch in Hozenji Yokocho. As he loved his father's [katsudon (rice bowl topped with cutlet)], he naturally decided to succeed his family business, and became a chef. In 1993, the second branch opened in Takimi-koji of Umeda Sky Bldg. and he takes charge of both operation and cooking. He carefully prepares [cutlet] one by one, without using frozen products or synthetic seasonings, with the motto of [domestic ingredients, quick, tasty, cheap]. By strictly following the taste of his father at the main branch, he keeps the tradition of this old-established restaurant.

渡邉　誉Homare Watanabe

Sumibi Kazuya 炭火　かず家 Shijokawaramachi/Teramachi, Kyoto Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood

横田　宗也　　Kazuya Yokota

Bringing out the maximum potential of carefully selected ingredients and elevating them into even more exquisite delicacies.

Mr. Yokota was born in March 1985 in Osaka. His starting point was a part-time job at a restaurant during high school. After entering college, he gained experience at an izakaya (Japanese-style pub), and his skills were recognized so well that he became its manager while still in college. He entered the company after graduation, but his desire to start his own business gradually grew, so he left when he was 25. In 2011, at 26, he opened his restaurant, Sumibi Kazuya. It steadily gained popularity, and in December 2015, he expanded to open a second branch, "Ibushigin Kazuya." He now manages both restaurants as the owner and chef, keeping him busy every day.

横田　宗也　　Kazuya Yokota

Hyotei Main Branch 瓢亭　本店 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

高橋　義弘Yoshihiro Takahashi

The Chef's Recommendations

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

He was born in 1974 in Kyoto as the eldest son of Mr. Eiichi Takahashi, the 14th generation. After graduating from a university in Tokyo, he had training for 3 years at [Tsuruko], a traditional Japanese restaurant in Kanazawa, Ishikawa. After coming back to Kyoto in 1999, he became the 15th generation. Also, as a member of Japanese Culinary Academy, he is actively working inside and outside Japan focusing on food education and spreading the information about Kyo-Kaiseki, one of which is the collaboration work with Mr. Alain Ducasse, a great renowned French chef.

高橋　義弘Yoshihiro Takahashi

#Nikutoieba Matsuda Nara Main Branch #肉といえば松田　奈良本店 Kashihara, Nara Creative,Sosaku (creative) / Sushi / Sukiyaki (hot pot stew) / Steak

増田　真志Shinji Masuda

Offering a variety of elaborate dishes prepared with local Nara ingredients.

Mr. Masuda was born in 1984 in Nara. He started his career as a chef when he was 23 years old. After honing his skills at several restaurants, including an Italian restaurant, he opened a steak restaurant in Nara at 31. He is fascinated by the splendor of the brand beef Yamato Beef, which Nara is proud of. Later, at a newly opened yakiniku (Japanese BBQ) restaurant, he learned to handle beef in general, including hormone (offal meat) and butchery. Then, as the culmination of his career, he opened #Nikutoieba Matsuda. It has been up to the present after the relocation and renewal in November 2022.

増田　真志Shinji Masuda

Kappa Ramen Honpo Sennichimae Branch 河童ラーメン本舗　千日前店 Namba, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)

小山Koyama

A big ramen lover decided to make ramen noodles by himself

He started working at a ramen shop as a part-time as he loved ramen noodles. As he really liked the shop owner, he decided to be a chef there. There are several shops in his ramen chain, however they all serve different soups depending on the area. He tries to take root in the area with their [only 1] taste.

小山Koyama

Ajikitcho Bunbuan 味吉兆　ぶんぶ庵 Honmachi/Sakaisujihonmachi, Osaka Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

三船　桂佑Keisuke Mifune

The Chef's Recommendations

A chef who has loved cooking since childhood

Born in Fukuoka Prefecture on September 28th, 1985, Chef Mifune loved cooking ever since he was a kid, and went on the study at Nakamura Culinary School in Fukuoka with the hopes of making it a career. He loves all kinds of cooking and had a hard time deciding on a specialty, but when in school he resolved to follow that path of traditional Japanese cuisine. Afterwards, he trained at Ajikitcho Daimaru for five years before transferring to Ajikitcho Bunbuan when it opened. He started out there as a regular cook, but was made head chef after gaining experience and demonstrating great ability. About one year late, he is still showing of his talents in that role.

三船　桂佑Keisuke Mifune

Restaurant ranking

Browsing history

Daiki Suisan Kaiten Sushi Dotonbori Branch

Mr. Imamura is a chef who conveys the appeal of Sushi through Sushi seminars.

Kuroge Wagyu Dining YO-U

From learning the ropes of the trade to realizing his dream of running his own restaurant...

XEX WEST

Communication with guests is important.

WINE BAR KALKOS

To turn the encountered luck into inevitability, Mr. Shimoda never slack off in his daily efforts.

Sumiyaki Anago Yamayoshi

Mr. Arimoto's love for seeing people's smiles led him to enter the world of pastry and cooking.

Fugu Ryori Tomoe

His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.

Kyoto Fusion Restaurant Les Confluents

Mr. Tamura has been devoted to cooking and has accumulated diligent and steady training.

Kuroge Wagyu Nikusho Ichie Koshitsu Bettei

A part-time job during college led Mr. Nishio to become a chef.

Doikatsuman

Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.

Sushi Matsumoto

World renowned chef of traditional Tokyo-style Sushi in Kyoto.

Kyoboshi

Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].

Osaiya Wadaya Osaka Ohatsutenjin Branch

Mr. Suzuki continues to engage earnestly with cooking and finds happiness in bringing joy to guests through it.

Sushi Senzu Osaka Station

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

Wagyu Restaurant Bungo Gion

Mr. Matsumura attracts customers with "Oita Wagyu beef," which he adores for its delicious taste, with Kyoto's traditional culture.

KATSUDON

He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.

Sumibi Kazuya

Bringing out the maximum potential of carefully selected ingredients and elevating them into even more exquisite delicacies.

Hyotei Main Branch

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

#Nikutoieba Matsuda Nara Main Branch

Offering a variety of elaborate dishes prepared with local Nara ingredients.

Kappa Ramen Honpo Sennichimae Branch

A big ramen lover decided to make ramen noodles by himself

Ajikitcho Bunbuan

A chef who has loved cooking since childhood