Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

241 - 260 of 415 chefs

LIEN

LIEN

  • Osaka Station/Umeda Station, Osaka
  • French,Italian/French / French / Seafood / Wine

堀 裕大Yudai Hori

The owner-sommelier carefully selects wines and dishes in blissful harmony. 

Mr. Hori was born in 1983 in Wakayama. In high school, he became interested in the food and beverage industry because he liked to eat delicious food. Starting training at a dining bar in Umeda, Osaka, he learned many things, including serving as a waiter. He especially explored wine and obtained a sommelier certificate in 2009. In 2014, he opened his own restaurant and gained popularity. In 2024, the restaurant moved to its current location. With its unchanged flavor, it has been well received by customers who enjoy relaxing in a more elegant space than ever before.

堀 裕大Yudai Hori

Nanzenji Sando Kikusui

南禅寺参道 菊水 

  • Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
  • Kyoto Cuisine,Japanese / Tofu Dishes / Sake / Italian

西野 悌司Yasushi Nishino

With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.

He was born in 1976 in Sabae, Fukui. Wanting to delight many people with cuisine, he began walking the chef's path. After training at famous restaurants in Kyoto when he was 18, he joined Kikusui. In 2013, he was appointed as its third head chef. During its 2018 renovation, he trained hard at a Michelin 3-star Japanese restaurant and polished his techniques. He produces Washoku Kaiseki, which combines traditions with attempts at something new. He is not afraid to take on new challenges and continues to lead the kitchen as always, with a determination to protect the food, traditions, and staff.

西野 悌司Yasushi Nishino

Kobe Aburi Bokujo Umeda Main Branch

神戸 あぶり牧場 梅田本店

  • Osaka Station/Umeda Station, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Korean / Yakiniku (grilled meat)

寺本 蒼Sora Teramoto

Mr. Teramoto is passionate about conveying the appeal of meat and supports the restaurant's growth.

He was born in Osaka in 1994. When he joined Kobe Aburi Bokujo Umeda Main Branch as a part-time staff when it opened, he was deeply impressed by the skillful knife work of the meat specialists. Through gaining experience, he noticed how each piece of beef's marbling and muscle structure is unique. Captivated by the profound complexity of meat, he decided to pursue a career as a chef. Now, as the manager, he draws on his experience and skills to also focus on training the staff.

寺本 蒼Sora Teramoto

SIK eatery

SIK eatery

  • Awaza/Kyomachibori, Osaka
  • Chinese,Chinese / General / Yum Cha/Dim Sum / Chinese Rice Porridge

河村 裕雅Yuga Kawamura

Mr. Kawamura creates an extraordinary experience for guests with food and hospitality that satisfies all five senses.

He has experience in various fields and has acquired cooking skills in Chinese, Hong Kong, Taiwanese, and other Asian cuisines. Currently, he works at the popular restaurant SIK eatery, which attracts many people daily. In addition to the delicious food, he also pursues comfortable space and aims to provide a different kind of enjoyment each time guests visit, whether for breakfast, lunch, or dinner.

河村 裕雅Yuga Kawamura

Kappa Ramen Honpo Sennichimae Branch

河童ラーメン本舗 千日前店

  • Namba, Osaka
  • Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)

小山Koyama

A big ramen lover decided to make ramen noodles by himself

He started working at a ramen shop as a part-time as he loved ramen noodles. As he really liked the shop owner, he decided to be a chef there. There are several shops in his ramen chain, however they all serve different soups depending on the area. He tries to take root in the area with their [only 1] taste.

小山Koyama

Sushi Etsu

鮨 悦

  • Yotsubashi/Shinmachi/Horie, Osaka
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Wine

梶谷 伸一Shinichi Kajitani

Mr. Kajitani's life as a chef began with the professional skills he saw up close.

He was born in 1975 in Osaka. Mr. Kajitani initially worked in the fresh fish department of a supermarket in Wakayama. One day, he visited a restaurant to eat out and saw a chef's skills up close, which was a turning point for him. Fascinated by the chefs' skills, he decided to become a chef himself and set a goal of having his own dream by age 30, which led him to begin training at a kappo (Japanese cuisine) restaurant specializing in fish cuisine. At 29, he opened his own restaurant, Kaji, specializing in fish cuisine. In 2024, 20 years after opening the restaurant, he opened "Sushi Etsu" with a new goal.

梶谷 伸一Shinichi Kajitani

Sushi Akagi

鮨 赤木

  • Kita-Shinchi, Osaka
  • Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Italian

赤木 伸行Nobuyuki Akagi

Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.

He was born in 1981 in Okayama. Having a desire to make a living with all his skills, he decided to become a chef. He had studied Italian cuisine before changing to be a sushi chef. After studying hard and gaining management experience at the Sushi Akazu Group, where guests can casually enjoy high-quality sushi, he became independent in June 2022. While following the group's tradition, he uses his experience as a former Italian chef to create sushi from his unique perspective, delighting guests with a new worldview.

赤木 伸行Nobuyuki Akagi

Mr. Maurice's Italian & Rooftop Bar

Mr. Maurice's Italian & Rooftop Bar

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Italian,Italian/French / Italian / Pizza / Wine

Marc Vetri Marc Vetri

Mr. Vetri produces dishes and a space to enjoy authentic Italian food casually.

He is the owner and partner chef of Mr. Maurice's Italian & Rooftop Bar. Born and raised in Philadelphia, USA, in a family operating an Italian restaurant, he learned the techniques and tastes of authentic Italian cuisine from his grandfather and father, who were chefs. With further training, he became a star chef, turning his Philadelphia restaurant into one of the most popular places in the United States. Valuing the "family" connection from the previous generation to the next, he develops restaurants named after his grandfather, "Maurice," worldwide.

Marc Vetri Marc Vetri

Gion Shirakawa Ramen

祇園白川ラーメン

  • Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
  • Miso Ramen (miso sauce ramen),Ramen (noodles) / Donburi (rice bowl) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen)

石浦 達也Tatsuya Ishiura

The goal is to make the ramen restaurant loved by many people in the region and beyond.

Mr. Ishiura was born in 1975 in Kyoto. As part of the town's revitalization project, he decided to open a ramen restaurant and moved from another industry. After training at a famous Hokkaido ramen restaurant, where he had a connection at a shopping district event, he opened Gion Shirakawa Ramen with his brother in 2018. He is now the owner of the restaurant. With a theme of "Miso Ramen from Kyoto that makes you want to eat it again," he aims to make his ramen restaurant familiar to many people in the community and beyond.

石浦 達也Tatsuya Ishiura

Burisho

魚師匠

  • Kyoto Station, Kyoto
  • Seafood,Japanese / General / Japanese Sosaku (creative cuisine)

松本 穂高Hodaka Matsumoto

Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.

He was born in 1977 in Kyoto. A part-time job in high school led him to the food and beverage world. He expanded his career by serving as manager of a creative kaiseki restaurant in Kyoto and as executive chef of a Japanese restaurant in Beijing, China. Currently, he is using his wealth of experience to reach a new height at Burisho.

松本 穂高Hodaka Matsumoto

Fugu Ryori Tomoe

ふぐ料理 ともえ

  • Kyotogosho/Nishijin, Kyoto
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish)

亀井 一洋Kazuhiro Kamei

The Chef's Recommendations

His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.

He was born in 1950 in Hyogo. He says with a grin that he went to a university to be an engineer, however [being deceived by his parents with fair words], he started to work at the kitchen of [Fugu Ryori Tomoe] run by his father, then became the 2nd generation at the age of 29. Now the restaurant has the stars, and he is the chairman of Kyoto Fugu Association and executive director of Japan Globefish Association (as of 2015).

亀井 一洋Kazuhiro Kamei

Daiki Suisan Kaiten Sushi Dotonbori Branch

大起水産回転寿司 道頓堀店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Kaitenzushi (conveyor belt sushi),Japanese / Sushi

今村 哲也Tetsuya Imamura

Mr. Imamura is a chef who conveys the appeal of Sushi through Sushi seminars.

He was born in 1971 in Osaka. With his love of eating, he decided to pursue a career in the food industry. Although he initially did not like sushi, the taste of the sushi he made himself led him to the world of sushi. He actively shares the appeal of Sushi at Sushi seminars, such as lecturing guests on how to make sushi. "I devote myself to ensuring that guests can enjoy their meals with a smile," he says.

今村 哲也Tetsuya Imamura

ESPICE

ESPICE

  • Sannomiya, Hyogo
  • French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

江見 常幸Tsuneyuki Emi

A chef who preserves long-standing traditions while offering the joy of new culinary experiences.

Mr. Tsuneyuki Emi was born in 1981 in Kobe, Hyogo. After training at a famous restaurant in Kobe, he moved to France. He studied at Michelin 3-star Auberge du Vieux Puits in the Languedoc region of southern France and Michelin 3-star Arpège in Paris. Upon returning to Japan, he served at a gastro bar, KNOT, which was awarded the Michelin Bib Gourmand three years in a row, and became chef at ESPICE in 2016. With a deep love and respect for his hometown of Kobe, he continues to lead Kobe's French culinary scene.

江見 常幸Tsuneyuki Emi

Gion Katana

ぎおん刀

  • Gion, Kyoto
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

Ajikitcho Bunbuan

味吉兆 ぶんぶ庵

  • Honmachi/Sakaisujihonmachi, Osaka
  • Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

三船 桂佑Keisuke Mifune

The Chef's Recommendations

A chef who has loved cooking since childhood

Born in Fukuoka Prefecture on September 28th, 1985, Chef Mifune loved cooking ever since he was a kid, and went on the study at Nakamura Culinary School in Fukuoka with the hopes of making it a career. He loves all kinds of cooking and had a hard time deciding on a specialty, but when in school he resolved to follow that path of traditional Japanese cuisine. Afterwards, he trained at Ajikitcho Daimaru for five years before transferring to Ajikitcho Bunbuan when it opened. He started out there as a regular cook, but was made head chef after gaining experience and demonstrating great ability. About one year late, he is still showing of his talents in that role.

三船 桂佑Keisuke Mifune

Yasai Sommelier no Omise Togiya Kiyamachi-Oike Branch

野菜ソムリエのお店 十祇家 木屋町御池店

  • Shijokawaramachi/Teramachi, Kyoto
  • Japanese,Japanese / General / Motsu Nabe (offal hot pot) / General

松崎 隆明Takaaki Matsuzaki

The Chef's Recommendations

Mr. Matsuzaki trained and studied various types of cuisine, beginning with patisseries.

He was born in 1974 in Ehime. His mother ran a coffee shop, and he tasted and helped her cook from a young age. As long as he can remember, he has wanted to make something and has become interested in pastry making, which he had never experienced before. He decided to become a pastry chef who could make everyone's hearts happy with his elegant creations, so he enrolled in a confectionery school in Kyoto. After that, he worked at a ryokan (Japanese-style inn) for 1 year, a confectionery store for 5 years, a Sushi restaurant for 4 years, a Korean restaurant for 7 years, and a restaurant specializing in Motsu Nabe (offal hot pot) for 1 year.

松崎 隆明Takaaki Matsuzaki

Gion Shizuka

祇園 静水香

  • Gion, Kyoto
  • Kyoto Cuisine,Japanese / Kyoto Cuisine / General / Sake

澤田 和巳Tatsumi Sawada

An experienced chef who has fascinated international diners spins a new tale in Kyoto.

Mr. Sawada started his career as a chef at Gion Maruyama, a long-established restaurant with two Michelin stars. Having gained experience in prestigious restaurants, he was the head chef of a restaurant in Tokyo, where he achieved three consecutive Michelin stars. He also worked as a head chef at luxury hotels abroad, attracting guests worldwide. In July 2024, he returned to Kyoto and assumed the head chef position at Gion Shizuka. The sincerity and warmth in his cooking always attract visitors.

澤田 和巳Tatsumi Sawada

Sushi Matsumoto

鮨まつもと

  • Gion, Kyoto
  • Sushi,Japanese / General / Sushi

松本 大典Daisuke Matsumoto

World renowned chef of traditional Tokyo-style Sushi in Kyoto.

He was born in 1974 in Kanagawa. He was raised being surrounded by seafood, as his father owned a local fish restaurant and one of his relatives also ran a sushi restaurant. That is why he also decided to be a sushi chef, and entered the field dreaming to be a skillful master. He had training at several restaurants including one owned by his relative, a renowned one in Ginza, and [Sushi Shimizu] in Shimbashi. He got independent in 2006, and looked for a place to open his own restaurant. He fell in love with the atmosphere of Gion in Kyoto, and decided to open a sushi restaurant there to spread Tokyo-style sushi in Kyoto. Now it is one of the most renowned sushi restaurant in Kyoto with many fans even abroad.

松本 大典Daisuke Matsumoto

M no Yakiniku Fukushima Main Branch

Mの焼肉 福島本店

  • Osaka Station/Umeda Station, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

筒井 啓太Keita Tsutsui

Mr. Tsutsui always strives for growth through his diversified experiences and solid skills.

He was born in 1994 in Hyogo. Since childhood, he has been fascinated by careers that bring joy to people, which led him to become a chef. He gained experience working in an Italian restaurant while studying at Tsuji Culinary Institute. Even after graduation, he developed his skills at a renowned Italian restaurant. After enhancing his specialized knowledge and skills, he started working at his current company to challenge himself in a new field. While emphasizing not only cooking but also communication skills, he showcases his skills at M no Yakiniku Fukushima Main Branch.

筒井 啓太Keita Tsutsui

Kani Kani Jo

蟹かに城

  • Nipponbashi, Osaka
  • Japanese,Japanese / General / Crab / Fugu (blowfish)

陳 ?Yu Chen

Over 20 years of experience in Japanese cuisine! Mr. Chen wants to bring smiles to people through delicious food.

Fascinated by Japanese food, he came to Japan and has been engaged in Japanese cuisine for more than 20 years, honing his skills. He has long been devoted to crab and blowfish cuisine in particular and has mastered those fields. After obtaining permanent residency in 2011, he further pursued his Japanese culinary skills. Having had the opportunity to be involved in the launch of Kani Kani Jo from the initial planning stages, he was appointed head chef when it opened. Every day, he strives to bring smiles to many people's faces with his exquisite cuisine, which is made with a little extra care, as well as high-quality ingredients such as crab and blowfish.

陳 ?Yu Chen

<< Prev 8 9 10 11 12 13 14 15 16 17 18 Next >>
Please select the restaurants you are interested in among the list of chefs found for Kyoto and Osaka Area area.