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1 - 10 of 389 chefs

JAPAMEX BOKKOKU KAITENDORI CUISINE LUCUA Osaka branch

JAPAMEX 墨国回転鶏料理 ルクア大阪店

  • Osaka Station/Umeda Station, Osaka
  • Western Izakaya (bar/pub),Taverns / Chicken / Mexican/Central Amercian / Imported beer

山崎 人寛Hitohiro Yamazaki

He got fascinated with attractive Mexican cuisine in an instant, and now wishes to spread it to the guests.

He was born in 1981 in Osaka prefecture. After working at several restaurants, including Tex-Mex which is a Mexican food chain from the U.S., he entered the current restaurant in 2009. He is fascinated with casual Mexican cuisine which can be casually and cheerfully enjoyed with friends. Now he is devoted to finding new Mexican dishes. He has a big heart for taking good care of the people around him, and therefore he is very trusted by his colleagues and guests. Currently, he is working every day with his smile, to spread a wide variety of attractive and exceptional Mexican cuisine.

山崎 人寛Hitohiro Yamazaki

Kobe Steak Sai Dining

神戸ステーキ 彩ダイニング

  • Sannomiya, Hyogo
  • Teppanyaki (grilled foods),Japanese / Steak / Teppanyaki (grilled foods) / Seafood

浜崎 剛Go Hamasaki

Seeing the smiles on the faces of customers and hearing the word “delicious” makes him happy to have chosen this path

A former teacher once taught him that making delicious food is a matter of course. But to make something that has more, the most important thing is one's feelings. Making full use of the techniques and knowledge acquired over 17 years of experience, he continuously endeavors to make dishes that delight his customers.

浜崎 剛Go Hamasaki

Miyazaki Beef Teppanyaki Steak Miyazaki-kan

宮崎牛鉄板焼ステーキみやざき館

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Teppanyaki (grilled foods),Japanese / Teppanyaki (grilled foods) / Teppanyaki (grilled foods) / Seafood

和田 征二Seiji Wada

The Chef's Recommendations

An acquaintance led him to restaurant business, and his interest in becoming a chef gradually increased.

He was born in 1970, in Osaka prefecture. At the age of 16, he started working at a charcoal grill steak restaurant, thanks to an acquaintance's reference. 3 years later, as recommended by his superior, he changed his workplace to a yakiniku (grilled meat) restaurant in Hamamatsu, Shizuoka prefectute, where he urged to master the authentic taste of western dishes. To accumulate further experiences, he moved to Hotel Granvia Osaka, as the chef at his first restaurant motivated him up. Although he found it not just fun but hard at some points to serve the guests, he worked there for 21 years. The reason why he joined the current restaurant as a chef is that he sympathized with the idea of appealing Miyazaki beef to everywhere in Osaka.

和田 征二Seiji Wada

Teppan-yaki Kokoro

鉄板焼 心

  • Meriken Park, Hyogo
  • Teppanyaki (grilled foods),Japanese / Teppanyaki (grilled foods) / Steak / Teppanyaki (grilled foods)

木下 学KINOSHITA MANABU

The Chef's Recommendations

Toward the world of cuisine in longing for the cool of those teppanyaki chefs he saw overseas

Originally studying at a hotel hospitality vocational school, he was propelled toward chefhood after being awed by the stylish cool of the teppanyaki chefs he saw when studying overseas as a student in Australia. He joined New Otani Kobe Harborland in 1995 and worked as head chef at Teppanyaki Rokko. In 2008, he moved on to be head chef at La Suite Kobe Harborland's Teppanyaki Kokoro. He holds the Japanese Teppanyaki Association (JTA)'s first-grade Certification of Proficiency as well as the Vegetable Sommelier Association's Junior Vegetable Sommelier Certification.

木下 学KINOSHITA MANABU

Teppanyaki Ousaka

鉄板焼 逢坂

  • Juso/Tsukamoto, Osaka
  • Teppanyaki (grilled foods),Japanese / Steak / Teppanyaki (grilled foods) / Teppanyaki (grilled foods)

上手 義久KAMITE YOSHIHISA

Challenging the taste of simple ingredients and new menu ideas to make a Teppanyaki grill you will never grow tired of

Born in Kyoto, June 1966. Helping out with his family's restaurant, he naturally began to aspire to becoming a chef. After graduating culinary school, he worked in restaurants and hotels in Osaka. Since being appointed the head chef at [Ousaka] in April 2014, he has been incorporating other cuisine genres and creating special dishes. As such, he pursues the happiness of his customers by breaking the boundaries of Teppanyaki cuisine.

上手 義久KAMITE YOSHIHISA

Authentic Teppanyaki Steak Misono, Kobe Main branch

元祖鉄板焼ステーキみその神戸本店

  • Sannomiya, Hyogo
  • Teppanyaki (grilled foods),Japanese / Teppanyaki (grilled foods) / Steak / Teppanyaki (grilled foods)

元谷 和之Kazuyuki Motoya

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.

Born in Hiroshima prefecture in 1960. Studied abroad in France after graduating from the Tsuji Culinary Insitute of Abe Osaka. Took lessons in authentic cooking. Upon returning to Japan, began work at a Suntory affiliated Western-style restaurant for around seven years, gaining experience as a deputy chef. After retiring, made a fateful visit to the "Misono Restaurant Osaka." Currently testing skills at the "Misono Restaurant Kobe" after becoming fascinated by Teppanyaki. With 33 years of experience, now focusses upon cultivating the next generation and plays a role in leading the junior chefs. 

元谷 和之Kazuyuki Motoya

Iro-hana cafe shokudo

iro−hanaかふぇ食堂

  • Sannomiya, Hyogo
  • General,Japanese / General / Nabe (hot pot) / Salad

吉川 哲雄Tetsuo Yoshikawa

The Chef's Recommendations

His love for sports inspired him to create healthy and delicious food.

Yoshikawa was born in Kagoshima Prefecture in 1980. After graduating from high school, he trained in Japanese cuisine in many places, including traditional Japanese restaurants, kaiseki (traditional Japanese course cuisine with tea) restaurants, hotels, and creative cuisine restaurants. In 2016, he opened Iro-hana cafe shokudo in Motomachi, Kobe, and in 2018, he moved the restaurant to Sannomiya. Being a huge fan of triathlons, marathons, and baseball, he's a sportsman through and through. Aiming to excel in both food and sports, day after day he serves healthy, well-balanced, and innovative dishes that would make any athlete happy.

吉川 哲雄Tetsuo Yoshikawa

GRIDDLE FORCE Itsuraku

GRIDDLE FORCE 逸楽

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • General,Sosaku (creative) / Teppanyaki (grilled foods) / Wine / Western Sosaku (creative)

吉田 真也Shinya Yoshida

The Chef's Recommendations

Through experience in a variety of restaurants, he has honed his culinary and arrangement skills

He was born in Shiga Prefecture in 1979. As he had always loved eating, he started working part-time at a restaurant when he was student. There, he experienced the joy of cooking and decided to seriously aim for a professional culinary career. After graduation, he started working at the same restaurant. Following that, he honed his culinary skills at a variety of restaurants, hotels, and izakayas (Japanese-style bar). He says that his experience of that period comes in useful for things like cooking techniques and arrangement. Under the motto, [A restaurant that brings smiles to customers' faces.] he works tirelessly on menu development.

吉田 真也Shinya Yoshida

Ito Grill

伊藤グリル

  • Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo
  • Steak/Hambuger steak/Curry,Western / General

伊藤 享治ITO KYOJI

Fourth generation chef of an established western-style restaurant dating back to 1923.

Born in 1960 in Kobe. Ito is a fourth generation member of Ito Grill, an established western-style restaurant in Motomachi, Kobe dating back to 1923. While preserving and continuing the legacy of the Ito Grill that was built up over three generations, he also strives to create new flavors to be proud of. As the restaurant continues into the future, Ito is working to create its new history.

伊藤 享治ITO KYOJI

Kushiage Osaka Ryori cuisine d'Osaka Ryo

串揚げ・大阪料理 Cuisine d'Osaka Ryo

  • Nishitenma, Osaka
  • French,Italian/French / Kushiage (deep-fried skewered food) / French / Wine

畑島 亮Ryo Hatajima

The Chef's Recommendations

Propelled by the desire to let others tuck into delectable food

After honing his craft at Japanese-style eateries and restaurants and obtaining sommelier qualifications, he opened Kushiage Osaka Ryori cuisine d'Osaka Ryo in 2010 and has been working there ever since.

畑島 亮Ryo Hatajima

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