181 - 200 of 417 chefs
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Japanese Restaurant Hana-Goyomi
日本料理「花暦」
- Namba, Osaka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi
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花田 浩之Hiroyuki Hanada
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Mr. Hanada is enjoying his life as a chef, realizing the dream that he has been drawing since childhood.
He was born in 1971 in Fukuoka. His love of cooking since childhood led him to dream of becoming a chef in Osaka. To fulfill this dream, he began training as a chef at a catering restaurant specializing in Kyoto-style kaiseki and Japanese cuisine. The restaurant owner-chef introduced him to Mr. Kurosaki, the executive chef at the time, and he joined Hana-Goyomi. Currently, he stands at the forefront as the restaurant's Executive Head Chef for Japanese cuisine.
花田 浩之Hiroyuki Hanada
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Niku no Asatsu
肉のあさつ
- 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)
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Creo-ru Dotonbori Branch
くれおーる道頓堀店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Okonomiyaki (savory pancakes) / Takoyaki (octopus balls)
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中原 伸浩Nobuhiro Nakahara
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Being told that the food he cooked was "delicious" was Mr. Nakahara's start.
He was born in 1973 in Toyama. In his part-time job as a student, he was told that the food he made was "delicious." That experience inspired him to decide to become a chef in the future. After graduating high school, he entered the culinary world and began training. He honed his skills at Ginza Aster and other yakiniku restaurants. He joined Creo-ru Corporation in 2012. Currently, he is working as a chef at Creo-ru Dotonbori Branch.
中原 伸浩Nobuhiro Nakahara
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J.S. BURGERS CAFE Lalaport EXPOCITY Branch
J.S. BURGERS CAFEららぽーとEXPOCITY店
- Suita/Settsu, Osaka
- Hamburger,Western / Parfait / Sandwich / Hamburger
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平野 巡Jun Hirano
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On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.
He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.
平野 巡Jun Hirano
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Toki
刻季
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / French / Western Teppanyaki (iron griddle grilling)
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中尾 健二Kenji Nakao
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With delicate sensibility and reliable technique, Mr. Nakao creates dishes that will catch the eye.
He was born in 1976 in Kyoto. After graduating from culinary school, he honed his skills at many restaurants and hotels. Since 2010, he has served as the head chef at Harmonie Embrassee Osaka, a prestigious luxury hotel featured in the Michelin Guide numerous times. His culinary creations enchanted many diners, leaving them deeply impressed. He currently serves as the chef at Toki, where he offers dishes showcasing his exceptional skills and delicate sensibilities.
中尾 健二Kenji Nakao
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Originator of 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,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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元谷 和之Kazuyuki Motoya
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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
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Unagi Jinta
うなぎじん田
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Japanese,Japanese / General / Unagi (eel)
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甚田 國晴Kuniharu Jinta
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Keeps the traditional taste of the old-established unagi (eel) restaurant passed down from grandfather and father.
He was born in 1972 in Osaka. Though his grandfather wanted him to succeed the old-established restaurant [Daimi] that was founded in 1912, he rebelled against it and went to the US to enter a university. In the US, though, he realized the wonderful parts of Japan and his family business and decided to succeed the restaurant. Unfortunately the restaurant was closed down due to financial difficulties, so he restarted from wholesaling eels in a small space at a fish shop. This business went well and was able to expand to have its own eel shop. In 2016, he finally opened [Unagi Jinta] on the second floor of the eel shop. He is currently keeping the traditional taste of his family based on the recipe of his grandfather and father.
甚田 國晴Kuniharu Jinta
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Kushi-no-Bo Sky Bld. branch
串の坊 スカイビル店
- Osaka Station/Umeda Station, Osaka
- Izakaya (Japanese tavern),Taverns / General / Kushiage (deep-fried skewers)
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西村 良平Ryohei Nishimura
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He has been working exclusively at [Kushi-no-Bo] as he first started as part-time worker, to become a real professional chef of deep-fried skewers.
He was born in 1973 in Hyogo prefecture. When he worked part-time at [Kushi-no-Bo] in Kitashinchi, he found the joy of cooking, and became a full-time employee to be a [real professional chef of deep-fried skewers]. He has been working for more than 20 years exclusively for cooking [deep-fried skewers] using seasonal ingredients, currently as a chef and the manager. He carefully prepares skewers one by one focusing on making a good balance between the ingredient and batter, while keeping the oil fresh for frying skewers. He keeps offering just-cooked hot skewers fried with exquisite timing to bring out the original savory taste of the ingredients with a crispy texture.
西村 良平Ryohei Nishimura
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Sumibi Yakiniku Kyoro-chan
炭火焼肉キョロちゃん
- Tenmabashi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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琢磨 愛帆Naruho Takuma
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Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.
She was born in 1995 in Osaka. Entered the world of food and beverage as a teenager. With experience in a yakiniku restaurant and an izakaya (Japanese-style bar) in the Osaka area, she has honed her customer service skills through on-the-job practice. She is currently working as the manager of Sumibi Yakiniku Kyoro-chan.
琢磨 愛帆Naruho Takuma
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Naniwa Yakiniku Nikutareya
浪花焼肉 肉タレ屋
- Tennoji/Abenobashi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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今井 祐貴Yuuki Imai
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Mr. Imai always has a desire to improve and approaches his daily work with a sincere attitude.
He was born in 1987 in Osaka. As a child, he wanted to become an itamae (Sushi chef), but through a part-time job in high school, he was exposed to meat dishes and became fascinated by the attraction of meat. Later, he gained experience at an izakaya (Japanese-style bar) and a Yakiniku restaurant and deepened his understanding of food. Through a connection with the owner, he joined Naniwa Yakiniku Nikutareya. Utilizing his years of experience and the skills he has cultivated, he is now also responsible for the management of the restaurant as manager.
今井 祐貴Yuuki Imai
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KATSUDON
喝鈍
- Osaka Station/Umeda Station, Osaka
- Japanese,Japanese / Katsudon (fried pork cutlet bowl)
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渡邉 誉Homare Watanabe
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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
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Zerodo Jukusei Steak
０℃熟成ステーキ
- Namba, Osaka
- Steak,Yakiniku/Steak / General / Hamburger Steak / Steak
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鬼塚 尚也Naoya Onizuka
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Mr. Onizuka admired his grandmother's delicious cooking, which made everyone smile.
He was born in 1998 in Osaka. His grandmother was an excellent cook and used to serve him and his friends. Her food was delicious, and the people who ate it were smiling and saying, "Delicious." He became a chef because he wanted to make people smile with his own cooking. At 15, he entered the world of cooking and trained at Rakushoku Kukan Satoshiya. After that, he joined Creo-ru corporation at the age of 20. He is currently working as a chef at Zerodo Jukusei Steak Main Branch.
鬼塚 尚也Naoya Onizuka
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Recette
Recette
- Shin-Kobe/Kitano, Hyogo
- French,Italian/French / French / Wine
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依田 英敏Hidetoshi Yoda
The Chef's Recommendations -
Even the unique career, that he was a chef at an old-established eel restaurant, has become his strength.
He was born in 1960 in Osaka. He has a unique carrier as a French chef, as after graduating from a university, he first worked at an old-established eel restaurant with a 90-year history run by his parents, then entered the field of French cuisine. He had training under a French chef at [Le Pond Chel], and succeeded traditional French techniques where the ingredients are carefully and slowly cooked. After that training, he opened [Restaurant re.ci.pi] in 1992, then [Recette] in 2000.
依田 英敏Hidetoshi Yoda
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AVOCADO HOUSE NAMBA
AVOCADO HOUSE NAMBA
- Namba, Osaka
- Mexican/Central American,Global/International / Middle Eastern/Arab / Mexican/Central American / International/Fusion
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Tawaramoto Maruto Shoyu
田原本 マルト醤油
- Kashihara, Nara
- Japanese,Japanese / General
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大田 雄也Yuya Ota
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Offering local gastronomy with ingredients from Nara and MARUTO soy sauce.
Mr. Ota was born in 1981 in Mie. Started his culinary career after graduating from university. With 10 years of cooking experience in Tokyo, he relocated to Nara. He has worked in Japanese cuisine and a café-restaurant using Nara Prefecture's ingredients. In 2021, he became the head chef at Tawaramoto Maruto Shoyu. Every day, he goes to the farm to grow, harvest, and cook nearly 150 varieties of vegetables a year. He welcomes guests with dishes that make the most of MARUTO soy sauce and Nara's ingredients.
大田 雄也Yuya Ota
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Teppanyaki Minami
鉄板焼「みなみ」
- Namba, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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中川 敬二Keiji Nakagawa
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Mr. Nakagawa presents his experience cultivated through Italian and French cuisine in Teppanyaki.
He was born in 1974 in Osaka. While helping with household chores as a child, he learned the joys and depths of cooking and resolved to become a chef. Starting his career in earnest through all-day dining at the RIHGA Royal Hotel, he gained experience in Italian and French restaurants before joining Swissotel Nankai Osaka in 2015. After further improving his techniques as the sous chef at the restaurant Table 36 in this hotel, he has been showing off his skills as head chef at Teppanyaki Minami since August 2024.
中川 敬二Keiji Nakagawa
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Japanese Noodle Issunbousi
Japanese Noodle 一寸法師
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)
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吉村 誠Makoto Yoshimura
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Mr. Yoshimura brings people together with hearty ramen.
He has always had a deep love for ramen and has continued his exploration of ingredients and techniques. With many years of experience, he cares about making each bowl of ramen with care. Paying attention not only to taste but also to presentation, he emphasizes beauty and delicacy. Now, he is at Japanese Noodle Issunbousi, which has the theme of "En-musubi," meaning to connect and nurture a good relationship.
吉村 誠Makoto Yoshimura
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Waniku Shokudo Wa Wa Wa
和肉食堂WWW −輪 和 笑−
- 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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石原 大輔Daisuke Ishihara
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Mr. Ishihara offers inspiring dishes of freshness and delicacy.
He was born in 1981 in Osaka. Following his childhood dream of becoming a chef, he studied at a Japanese restaurant in Osaka, Kourinbo. After that, he has been working as a chef at Waniku Shokudo Wa Wa Wa. His seasonal course meals are highly acclaimed and attract many fans.
石原 大輔Daisuke Ishihara
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Niku Kappo Futago THE JUNEI HOTEL KYOTO
肉割烹ふたごTHE JUNEI HOTEL KYOTO
- Shichijo/Tambaguchi, Kyoto
- Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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稲田 慎也Shinya Inada
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Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.
He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.
稲田 慎也Shinya Inada
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Kappa Ramen Honpo America Mura Branch
河童ラーメン本舗 米国村店
- Amerikamura, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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上田 忠義Tadayoshi Ueda
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Fan and Repeater Chef of Kappa Ramen (noodle)
Born in 1977 in Hyogo. He loved Kappa ramen for a long time and was a repeater. Via his friend, he started his ramen career at Sennichimae shop. He strives for his dream of starting his own shop every day.
上田 忠義Tadayoshi Ueda
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