1 - 20 of 314 chefs
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Kappo Yumeshoubu
割烹夢しょうぶ
- Kinkakuji Temple/Kinugasa/Kita-ku, Kyoto
- Japanese,Japanese
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石崎 正二Shouji Ishizaki
The Chef's Recommendations -
Mr. Ishizaki is a chef who knows the depth of cooking with experience in French and Japanese cuisine.
After working at Japanese, Kappo (Japanese style cooking), and Sushi restaurants in Kyoto, Mr. Ishizaki wanted to learn more about ingredients and cooking methods, so he experienced French cuisine at a member-only hotel, then opened his current restaurant, Yumeshoubu, in 1994.
石崎 正二Shouji Ishizaki
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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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Shuko Osaka Manpukudou
酒肴 大阪まんぷく堂
- Tsuruhashi, Osaka
- Kaiseki (course menu),Japanese / General / Sushi / Sake
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芦田 テツオTetsuo Ashida
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A restaurant head who continues to search for the deliciousness of food and excellent pairings with Japanese sake.
Mr. Ashida was born in 1969 in Hyogo. After gaining experience in a dining establishment with a part-time job, he started his own bento-boxed lunch shop with a friend. While doing this, he aimed to start a dining establishment and began studying cooking more seriously. He is involved with various food genres, from original to Chinese cuisine. In 2003 he founded "Shuko Osaka Manpukudou." Initially, the restaurant served many Chinese-style dishes, incorporating the trends of the times. As the restaurant continues to evolve, he now mainly offers dishes based on Japanese cuisine.
芦田 テツオTetsuo Ashida
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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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Tominokoji Tempura Matsui
富小路 天ぷらまつ井
- Shijokawaramachi/Teramachi, Kyoto
- Kyoto Cuisine,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal) / Sake
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松井 基宏Motohiro Matsui
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Kyoto-style tempura and Japanese delicacies. Mr. Matsui offers authentic taste in a friendly manner.
He was born in 1977 in Hokkaido. Initially, he specialized in Japanese cuisine but entered the world of Kyoto-style tempura when he was in charge of a tempura specialty restaurant in Pontocho. After honing his skills at a renowned restaurant, he has worked at Tominokoji Tempura Matsui since 2019. He provides a casual yet relaxed hospitality for authentic Japanese cuisine with Kyoto-style tempura and refined Japanese cuisine techniques.
松井 基宏Motohiro Matsui
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Sushi Mahoroba
寿司まほろば
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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村上 勝浩Katsuhiro Murakami
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Master of sushi and traditional Japanese cuisine. Renowned for expert sushi making and refined hospitality.
Mr. Murakami was born in 1961 in Shiga and is the head chef of Sushi Mahoroba. He began his culinary career at a Japanese restaurant in Shiga, where he honed his skills in Japanese cuisine before moving on to sushi. Following his studies at sushi restaurants in Shiga, Kyoto, and Tokyo, he learned the techniques and taste of Edo-mae sushi at a famous sushi restaurant in Tokyo. Then, he moved to Osaka, the capital of food, and worked at a sushi restaurant in the Minami district. Recognized for his talent, he assumed his current position when the restaurant opened in September 2023. He serves guests from Japan and abroad with his experience and skill regarding ingredients from various regions of Japan, as well as his friendly and warm hospitality.
村上 勝浩Katsuhiro Murakami
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Japanese cuisine Saga SUN MEMBERS Kyoto Saga
日本料理嵯峨 サンメンバーズ京都嵯峨
- Sagano/Uzumasa, Kyoto
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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竹内 千秋Chiaki Takeuchi
The Chef's Recommendations -
Influenced by Mr. Takeuchi's father, a carpenter, he wanted to have a profession.
He was born in 1983 in Tokushima. Influenced by his father, who is a carpenter, he wanted to learn a vocational skill. Plus, the fact that the manager of his part-time job used to work with Japanese cuisine made him long want to become a Japanese cuisine chef himself in the future. After graduating from school, he became a chef and trained at [XIV Naruto] and had his experiences working for private restaurants in Kyoto and Osaka. Then he became the sous-chef of Japanese cuisine at several restaurants, including [XIV Kyoto Yase Rikyu]. In June 2018, he became the head chef of [SUN MEMBERS Kyoto Saga] until the present.
竹内 千秋Chiaki Takeuchi
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Yakiniku Tanmiya
焼肉 炭味家
- Osaka Station/Umeda Station, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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山下 裕太Yuta Yamashita
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Mr. Yamashita loves to eat and cook—a chef who has worked in Sushi and Japanese cuisine.
He was born in 1987 in Osaka. He has loved eating and cooking since he was a child. After working as a Sushi and Japanese cuisine chef, he now works at Yakiniku Tanmiya.
山下 裕太Yuta Yamashita
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Japanese restaurant Yu-chan
Japanese restaurant Yu-chan
- Osaka Station/Umeda Station, Osaka
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Wine
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﨑川 裕介Yusuke Sakigawa
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Mr. Sakigawa opened his own restaurant after finding new goals for cooking.
Mr. Sakigawa was born in 1989 in Osaka. He gained experience in a part-time job when he was a student. He learned the basics of cooking from the store head's instruction. Having been moved by the joy of cooking, he entered a culinary institute intending to become a chef. After graduating, he joined a Japanese restaurant, which gave his career a full-blown start. He continued polishing his skills in Japanese cuisine. In August 2022, he opened Japanese restaurant Yu-chan as the owner and head chef. He stands proudly in his kitchen every day while reconfirming the joy and depth of cooking.
﨑川 裕介Yusuke Sakigawa
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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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Osaka Cocktail Library Akashic Records
Osaka Cocktail Library Akashic Records
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Bar/Cocktails,Bars (pubs) / European / Middle Eastern/Arab / Others
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濵口 貴志Takashi Hamaguchi
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Mr. Hamaguchi deftly manipulates bottles and glasses as he envisions them.
Because he likes to drink, Mr. Hamaguchi went to bars and learned about bartenders. He was inspired by the smart manner in which bartenders handle the process, from making drinks to serving them to guests, and thought he wanted to become a bartender. After gaining experience, he opened his own bar. Osaka Cocktail Library Akashic Records opened in June 2022 and is his third bar.
濵口 貴志Takashi Hamaguchi
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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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Miyazaki Ozaki Beef Washoku Teppanyaki Gin Umeda Hilton Plaza West
宮崎尾崎牛 和食 鉄板焼き 吟 梅田ヒルトンプラザウエスト
- Nishi-Umeda, Osaka
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak
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樋口 芳也Yoshiya Higuchi
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Mr. Higuchi finds true pleasure and purpose in working as a chef.
He was born in 1981 in Ehime. From childhood, he was good with his hands and liked to make things, so cooking was one of the pleasures he enjoyed serving his family. After graduating from Tsuji Gakuen Cooking & Confectionery College, he became interested in Italian food and began working at restaurants in Osaka. Later, he moved to his current company, which operates a wide range of restaurants. He started out at the meat restaurant Gin and transferred to the Teppanyaki Gin Umeda Hilton Plaza West when it was opened.
樋口 芳也Yoshiya Higuchi
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Ebisu Premium
えびすPremium
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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藤田 充紀Mitsunori Fujita
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Mr. Fujita opened his dream izakaya, inspiring people with his culinary talent and humanity.
He was born in 1982 in Osaka. Decided to run his own izakaya, which was his dream, and started working at an izakaya to make it a reality. When he was about 30 years old, he opened his long-desired restaurant. His career as a chef began with a wrong phone call, leading to various experiences in the food and beverage industry and his passion for building his own successful izakaya. His culinary talent and personality continue to bring joy and satisfaction to his guests.
藤田 充紀Mitsunori Fujita
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Omi-Kaiseki Kiyomoto
近江懐石 清元
- North Otsu, Shiga
- Kaiseki (course menu),Japanese / General / Kyoto Cuisine / Japanese Sosaku (creative cuisine)
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清本 健次Kenji Kiyomoto
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Mr. Kiyomoto offers Omi Kaiseki with ingredients unique to Omi, using the exceptional skills he acquired in Kyoto cuisine.
He was born in 1967 in Shiga. After graduating from high school, he entered the culinary world. At 23, he took over his family's ryokan (Japanese-style hotel) and switched to kappo (Japanese cooking). He trained under Mr. Akihiko Maruta at Kyoto Cuisine Maruta and Mr. Seiji Tone, the head chef at Biwako Hotel. Studied under Mr. Akiyuki Shingu, the head of the Seiwa Shijyoryu (the Way of Court Knives), and served as a ceremonial chef at the Hiyoshi Taisha Shrine, Omi Jingu Shrine, and Ise Jingu Shrine. In 2004, he was featured in an NHK human documentary program about the inheritance of Kyoto's Osechi cuisine, which received a great response. In 2010, he assumed the name of Kensei Kiyomoto, the 35th head chef of the Seiwa Shijyoryu.
清本 健次Kenji Kiyomoto
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Hormone Yakiniku Shichifuku Namba branch
ホルモン焼肉 七福 難波店
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean
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キムChef Kim
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The master chef keeps creating the tastes of Korea where he grew up.
He was born in Korea and came to Japan on business. Though he was working in a different field, he got an opportunity and entered the cooking field, since then he has accumulated a career as a chef. With his natural good sense, and also advice from his friends and acquaintances who were from Korea, he started showing his talent, and became the master chef at [Hormone Yakiniku Shichifuku Sinsaibashi branch] when it opened. Their popular menus are [Kal-guksu (Korean noodles)] and [Yukhoejang (spicy Korean soup)].
キムChef Kim
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Zuientei
隨縁亭
- Namba, Osaka
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / General
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田畑 伸吾Shingo Tabata
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Making food for loved ones is the root of his career as a chef for Mr. Tabata.
He was born in 1983 in Wakayama. Since his teenage years, he has loved to cook for his family and friends and chose to go to culinary school with this passion. After graduation, he began his career as a chef at Irodori, a Japanese cuisine restaurant in Hyatt Regency Osaka. In 2017, he joined Hotel Monterey Grasmere Osaka with the head chef he looks up to as his mentor. Currently, he is the head chef of Zuientei.
田畑 伸吾Shingo Tabata
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Yakiniku Shinjo
やきにく 神城
- Oji/Koryo/Kashiba, Nara
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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平居 俊昭Toshiaki Hirai
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The Yakiniku (Japanese BBQ) business, which had been by Mr. Nakano's side since childhood, became his calling.
He was born in Tsuruhashi, Osaka, and grew up in Nara. After the war, his grandmother opened a Yakiniku restaurant in Tsuruhashi, saying she wanted to cheer everyone up with meat. Cheer up with meat. That impressed young him. So, he visited the restaurant in Tsuruhashi several times a week from Nara and spent his days with Yakiniku since he was 4-5. Later, he opened his Yakiniku restaurants offering fresh horumon (innards) and meat by purchasing whole heads of A4-A5 ranked Japanese black cattle. One of them, Yakiniku Nanami Kashiba Branch, was listed in "Michelin Guide Nara 2017 Special Edition." Currently, he works in several directly managed restaurants and produces Yakiniku restaurants.
平居 俊昭Toshiaki Hirai
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JOYS TABLE Dining&Cafe
JOYS TABLE Dining&Cafe
- Shichijo/Tambaguchi, Kyoto
- Dining Bar,Dining bar / General / Hamburger Steak / Steak
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梅若 翔司Shoji Umewaka
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Mr. Umewaka cherishes the "special moment" of enjoying a meal with someone else.
He was born in Kyoto. After graduating high school, he gained experience in a teppanyaki restaurant, cafe, and bakery. In March 2022, he opened JOYS TABLE Dining&Cafe, determined to create a restaurant where people can enjoy "meals," an important part of building relationships and communication. He aims to create a Western-style restaurant with a new-retro atmosphere where people can deepen their relationships with each other through meals.
梅若 翔司Shoji Umewaka
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Naniwa Yakiniku Saburo
浪華焼肉さぶろう
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Highball
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北井 幸雄Yukio Kitai
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To make high-quality meat even more delicious, Mr. Kitai also pays careful attention to details.
He is from Osaka. He worked at popular yakiniku restaurants in Osaka and has brought joy to many guests. Currently, he is active as the Floor Manager at Naniwa Yakiniku Saburo. His goal is to create a space where high-quality meat can be enjoyed even more deliciously. He pays careful attention to detail so guests can relax and enjoy their meals.
北井 幸雄Yukio Kitai
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