1 - 20 of 425 chefs
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MARCO
MARCO
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Seafood / Steak
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福丸 達也Tatsuya Fukumaru
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Making lots of people smile with the blissful taste of Kobe Beef.
Mr. Tatsuya Fukumaru was born in 1980 in Nagasaki. With a love of delicious food, he decided to enter the culinary world himself while visiting and eating at many restaurants during his school days. After graduation, he began training as a chef at a restaurant specializing in teppanyaki. He has developed a good eye for ingredient selection, especially Kobe beef and Kuroge Wagyu beef. While expanding his field, he worked as a chef for 16 years. In January 2020, he opened MARCO as the owner-chef. He works hard to let as many people as possible know about the genuine deliciousness of Kobe beef.
福丸 達也Tatsuya Fukumaru
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Kawachi Kamo-ryori Kamosho
河内鴨料理 鴨匠
- Kita-Shinchi, Osaka
- Japanese,Japanese / General / Duck / Sashimi (raw fish)/Seafood
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津村 佳彦Yoshihiko Tsumura
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Mr. Tsumura has always led the industry as the 5th generation of Tsumura Honten, a pioneer in the duck business.
In 1870, Tsumura Honten was founded in Matsubara-shi, Osaka, as a business specializing in duck hatching. In 1983, Tsumura established an integrated production system from hatching to breeding and butchering, and in 2001, the company branded its duck production as "Kawachi Duck." Mr. Tsumura became chairman of the Osaka Prefecture Livestock Breeders' Association Challenge Group in 2012, further strengthening his presence in the industry. The ducks were used as an ingredient at the G20 Osaka Summit in 2019. He has continued to take on new challenges, including introducing frozen vending machines and completing a newly equipped chicken coop in 2022.
津村 佳彦Yoshihiko Tsumura
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Hareya Bettei
はれや 別邸
- Kita-Shinchi, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Sake
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寺田 竜之進Ryunoshin Terada
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Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.
Mr. Terada was born in Fukuoka prefecture and has honed his craft in many places. He has experience as an apprentice to a famous chef. His severe and honest personality is the foundation of his career. He carefully makes tofu by hand, takes great care in selecting seasonings, and spends extra effort on miso and soy sauce, all to create original flavors that can only be tasted at his restaurant. He handles the finest seafood from the seas of Hokuriku with expert skills to recreate the flavors of Fukui in Kitashinchi. He serves food tailored to diners' preferences upon request.
寺田 竜之進Ryunoshin Terada
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Kyoto Kanigin Kawaramachi Branch
京都 かに銀 河原町店
- Shijokawaramachi/Teramachi, Kyoto
- Seafood,Japanese / General
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大山 武Takeshi Oyama
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An experienced Japanese chef offers all-you-can-eat crab.
Since his parents had a Japanese restaurant, Mr. Oyama had wanted to be a chef since childhood. He started working at a kappo restaurant and later served as head chef at a famous hotel. Through a connection with the company's representative, he has been the head chef at Kyoto Kanigin Kawaramachi Branch since 2023.
大山 武Takeshi Oyama
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Shellfish, Shrimp and Crab
貝と海老そして蟹
- Namba, Osaka
- Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Mediterranean
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中村 宏Hiroshi Nakamura
The Chef's Recommendations -
The daily goal is to entertain and satisfy guests.
Mr. Nakamura was born in 1981 in Nagano. He aspired to become a chef in high school through a part-time job at a major restaurant chain. After graduating from Tsuji Culinary Institute in Osaka, he started his career as an Italian chef. After that, he experienced various genres, such as Spanish bars, and became independent in 2013. He and his wife keep the restaurant open today to entertain and satisfy guests.
中村 宏Hiroshi Nakamura
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SAI. teppan Tenjinbashi
SAI．teppan天神橋
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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坂口 美代子Miyoko Sakaguchi
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Facing the ingredients before her, Ms. Sakaguchi works hard every day to grow further.
She was born in 1994 in Hyogo. She was interested in cooking from a young age and enjoyed making food by herself. That interest naturally grew, and she went on to culinary school. After graduation, she entered a workplace primarily specializing in Western cuisine, where she was exposed to various techniques such as charcoal grilling, wood-fired grilling, and oven cooking. After that, she joined SAI.teppan Tenjinbashi and was motivated to hone her skills in a new environment.
坂口 美代子Miyoko Sakaguchi
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SUSHI-FUMI
鮨 ふみ
- Fukushima/Noda, Osaka
- Sushi,Japanese / Sushi / General / Sashimi (raw fish)/Seafood
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平谷 史郎Fumio Hiraya
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Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.
He was born in 1977 in Osaka. After graduating from culinary school, he started his training as a sushi chef at the long-established Fukukizushi Nihonbashi Main Branch in Osaka. For eight years, he studied the meticulous handcrafting of Edomae-zushi at this restaurant, which originated in Yanagibashi, Tokyo. He then studied at Sushi Noguchi in Kitashinchi and opened his restaurant, SUSHI-FUMI, in Fukushima in the fall of 2015. His meticulous and time-consuming work conveys the authentic taste and spirit of Edomae sushi. As a sake connoisseur, he has a reputation for selecting sake brands and his ability to heat sake at the right time.
平谷 史郎Fumio Hiraya
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Niku Horumon × Gyutan Someda Shoten
肉ホルモン×牛タン 染田商店
- Tenmabashi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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染田 義宏Yoshihiro Someda
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Mr. Someda opened with the determination to pave the way step by step with his own hands.
He was born in 1972 in Nara. Originally a company employee, he discovered the appeal of food and beverage through a part-time job at an Izakaya. Having experienced store management, he learned about restaurant operations with a view to becoming independent. When introduced to his current location, he decided to try a yakiniku restaurant, even though it was a genre he had no experience in. The name "Someida Shoten" was chosen as the store's name when his grandfather ran the business. In June 2023, he began a new challenge under the name Niku Horumon × Gyutan Someda Shoten in honor of his grandfather, who was a businessman.
染田 義宏Yoshihiro Someda
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Common Well
Common Well
- Shijo Karasuma/Karasuma Oike, Kyoto
- Cafe,Cafe/Sweets / Steak / Coffee / Hamburger
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津田 親彦Chikahiko Tsuda
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At 18, Mr. Tsuda began his culinary career and has continued to hone his skills with single-minded devotion.
He was born in 1979 in Kyoto. Originally interested in food, he started his career at the famous French restaurant Manyoken after graduating high school. Then, he gained experience at a hotel wedding hall, a teppanyaki restaurant, and a restaurant in town. He is currently working at Common Well.
津田 親彦Chikahiko Tsuda
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Ganso Kushi-shabu Matsutake Shinsaibashi Branch
元祖串しゃぶ まつたけ 心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)
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谷川 貴一Takakazu Tanigawa
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Mr. Tanigawa learned the joys and rewards of the restaurant business from practical experience.
He was born in 1986 in Osaka. Having originally started his career in a different industry than food and beverage, Mr. Tanigawa began his career as a chef in his mid-30s. Although he had no experience initially, he found enjoyment and satisfaction through working in restaurants and honed his skills. He is currently working as a chef at Matsutake Shinsaibashi Branch.
谷川 貴一Takakazu Tanigawa
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Koshitsu Wagyu Yakiniku Gin Namba Branch
個室 和牛焼肉 吟 難波店
- Namba, Osaka
- Japanese,Japanese / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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平子 貴利Takatoshi Hirako
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Mr. Hirako works hard every day to serve delicious Yakiniku and create a comfortable atmosphere for guests.
He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. Having felt the appeal of work that lets him see guests' smiling faces, he entered the world of dining. While working at a Yakiniku restaurant, he met the president of his current company and changed his job. Currently, he displays his skills as the restaurant head of Koshitsu Wagyu Yakiniku Gin Namba Branch, a Wagyu beef BBQ restaurant with private rooms. He spends his days serving delicious Yakiniku and working hard to create a comfortable atmosphere for guests.
平子 貴利Takatoshi Hirako
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Sushi Ogido
鮨おぎ堂
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake
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荻堂 胤志Tsugushi Ogido
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Dedicated to sushi and Japanese cuisine. Presenting the finest sushi and seasonal cuisine with masterful skill and refined elegance.
Mr. Tsugushi Ogido, born in 1974 in Okinawa, is the owner of Sushi Ogido. With a passion for culinary arts from an early age, he honed his skills in his hometown before moving to Osaka at age 20 to pursue his dreams. In 2008, he opened his first sushi restaurant in Kitashinchi, marking his independence. In 2016, he relocated and reopened the restaurant to its current place. It is a dining space with a beautiful cypress counter where the finest nigiri and seasonal dishes are prepared with care, such as aging, and presented with chic gestures. His warm hospitality is also well-received.
荻堂 胤志Tsugushi Ogido
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Yakishabu Tent Shabu-shabu
焼きしゃぶ 天幕 しゃぶしゃぶ
- Tanimachi/Tanimachi-yonchome, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ)
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弓削 駿汰Hayato Yuge
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It is not just about the meat. Offering a new yakiniku experience to enjoy both meat and vegetables to the fullest.
Mr. Yuge is from Osaka prefecture. Currently serving as chef and floor manager at Yakishabu Tent Shabu-shabu, the second branch of Washoku Enishi Sobakiri in the same area. While Washoku Enishi Sobakiri offers carefully made soba noodles and diverse menu items, Yakishabu Tent Shabu-shabu provides "Yakishabu," combining cooking elements with yakiniku. A different kind of yakiniku experience in which meat is not the only main dish is served.
弓削 駿汰Hayato Yuge
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Okonomiyaki Teppanyaki Ryo
お好み焼き 鉄板焼き 遼
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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小川 遼Ryo Ogawa
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Mr. Ogawa discovered the joy of cooking through a part-time job and opened his own restaurant.
He was born in 1998 in Hyogo. Working part-time in a restaurant, he discovered the joy of cooking and became interested in the restaurant industry. With the desire to own his restaurant, he gained experience. In November 2023, he opened a creative teppan restaurant, Okonomiyaki Teppanyaki Ryo, featuring seasonal ingredients. He values local production for local consumption, delighting guests with dishes that incorporate an abundance of locally sourced ingredients.
小川 遼Ryo Ogawa
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Yakiniku GUTS Hanare
焼肉GUTS 離れ
- Tanimachi/Tanimachi-yonchome, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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濵﨑 辰也Tatsuya Hamasaki
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Through the connections with others, Mr. Hamasaki grew as a person.
He was born in 1989 in Osaka. While in high school, he started working part-time at a local izakaya (Japanese-style pub) and went on to become a chef. Based on the foundation he developed there, he moved on to Italian cuisine and mastered the techniques of different cuisines. After that, he moved to a yakiniku restaurant in Umeda to gain more experience before joining Yakiniku GUTS Hanare.
濵﨑 辰也Tatsuya Hamasaki
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Gion Kankanderi Rei
祇園かんかんでり麗
- Gion, Kyoto
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Korean
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細見 哲朗Tetsuro Hosomi
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A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.
For more than 30 years, Mr. Hosomi has been dedicated to cooking, focusing on Japanese food, which is also a part of Japanese culture. In November 2021, he opened an innovative new restaurant, "Gion Kankanderi Rei," by fusing the techniques he has cultivated in "Japanese cuisine," "Korean cuisine," and "Teppanyaki." Connecting the two ancient capitals of Kyoto, Japan, and Gyeongju, Korea, the restaurant is known for its creative cuisine that brings innovative cuisine more familiar to diners.
細見 哲朗Tetsuro Hosomi
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Yakiniku/Maki-ryori Karasuma Rock
焼肉・薪料理カラスマロック
- Shichijo/Tambaguchi, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Yakiniku (grilled meat) / Shio Ramen (salt-flavored ramen)
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齋藤 勇介Yusuke Saito
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Mr. Saito has worked as a chef in Japan and abroad. A chef with a genre-less culinary repertoire.
He was born in 1978 in Kyoto. He started his career in the food and beverage industry at 17 through a part-time job. Experienced in Teppanyaki, Italian, Japanese, Ramen, and Izakaya restaurants, mainly in Kyoto city. He also worked as a chef in Germany for 4 years. While in Germany, he worked at a Teppanyaki restaurant and a Japanese restaurant. Mr. Saito is currently working at Karasuma Rock. He suggests a variety of menus based on his experience working in many different restaurants, regardless of genre.
齋藤 勇介Yusuke Saito
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Yakiniku Yoisho
やきにく 宵緒
- Fukushima/Noda, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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松原 英多Eita Matsubara
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Mr. Matsubara contributes to improving the restaurant by utilizing his experience and trying his best.
He was born in 1997 in Nagano. At first, he was attracted to the restaurant's atmosphere when he was involved in Yakiniku Yoisho as a part-time staff. After that, he continued working as a part-time worker, but he sympathized with how the owner and the restaurant were and decided to work in earnest as a full-time employee. As he gained experience, he deepened his knowledge of restaurant management and cooking. He is now the manager of the restaurant.
松原 英多Eita Matsubara
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Yakitori Kagura
やきとり神楽
- Higobashi, Osaka
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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中西 和慶Kazuyoshi Nayanishi
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Mr. Nakanishi's career began helping his grandmother in her restaurant since childhood.
He was born in 1995 in Osaka. His grandmother was a chef, and he started helping her when he was a child. While helping his grandmother, he learned the joy of cooking and decided to become a chef as his future dream. After graduating from school, he entered the culinary world and began training. He worked at a steak restaurant for 9 years, honing his skills. Currently, he is the manager of Yakitori Kagura, which opened in October 2024. He also values his ties with the producers of chicken and vegetables by visiting the places where they are produced.
中西 和慶Kazuyoshi Nayanishi
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Kuroge Wagyu Junniku Yakiniku M.M.ya
黒毛和牛純肉焼肉 M.M.ya
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Shochu
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濱 健一Kenichi Hama
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Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.
Since childhood, he had a passion for cooking, naturally stepping into the food world. He worked in the meat industry, expanding his knowledge in meat handling. Currently, he has demonstrated his culinary skills as the head chef at the newly opened M.M.ya since November 4th, 2023.
濱 健一Kenichi Hama
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