From the chef
Hard work is the secret behind our smart chef's true talent
He was born in 1983 as a native of Osaka prefecture. His father's influence led him to enter the restaurant business. He spent eleven years working for the Japan Airlines Hotel "Les Celebrites" restaurant (in Shinsaibashi, Osaka), and while he was there, he won a number of prizes for his French cuisine in cooking competitions. At the young age of 29 he became a sous chef, supported by his customers who loved French cuisine. On July 12th, 2013, he opened "Difference" as the owner and chef.
藤本 義章
FUJIMOTO YOSHIAKI
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Difference
Awaza/Kyomachibori, Osaka
Italian/French / French
The Reasons Why I Recommend.
[Anier d'Or] located about a 3-minute walk from Awaza Station is not only delicious but it is a shop that you want to follow as a cook in various ways, such as the beauty of cooking and how to cook. is.
Chef FUJIMOTO YOSHIAKI’s Recommendation
2022-02-08
Difference
Awaza/Kyomachibori, Osaka
Italian/French / French
The Reasons Why I Recommend.
Usually, I don't see many Japanese restaurants, but I think this is special. The soup stock is very delicious, including seafood-centric dishes. I received a bowl of rice cake, but I was relieved that my stomach was Japanese.
Chef FUJIMOTO YOSHIAKI’s Recommendation
2022-02-08
Difference
Awaza/Kyomachibori, Osaka
Italian/French / French
The Reasons Why I Recommend.
[Alarde] in Honmachi, Osaka, opened in February 2016 by the chef of the famous Basque restaurant [Echora] in Osaka. It is a restaurant where you can enjoy special Basque cuisine using a wood-fired kiln.
Chef FUJIMOTO YOSHIAKI’s Recommendation
2022-02-08
Difference
Difference
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