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281 - 300 of 373 chefs

Beefsteak Kawamura Sannomiya main branch

ビフテキのカワムラ三宮本店

  • Sannomiya, Hyogo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak

菅 雅也Masaya Suga

The Chef's Recommendations

Exciting Teppanyaki performance in front of guests.

He was born in 1982 in Hyogo prefecture. His passion for [Kobe beef] made him proceed the culinary career. Growing up near [Beefsteak Kawamura main branch], he entered there at the age of 18. His diligent apprenticing promoted him to restaurant manager at a chain restaurant in 2007. In December 2016, he became a restaurant manager at [Beefsteak Kawamura Sannomiya branch] and takes care of the total operation as well as demonstrating his cooking skill to serve beautiful Kobe beef.

菅 雅也Masaya Suga

Trattoria & Pizzeria BEATO

トラットリア&ピッツェリア BEATO

  • Tanimachi/Tanimachi-yonchome, Osaka
  • Italian,Italian/French / Pasta / Neapolitan Pizza / Wine

田中 洋光Hiromitsu Tanaka

He wants to shape his way of thinking to fill the trattoria.

He wanted to open a trattoria to give shape to his ideal hospitality, while building his career as an Italian chef. In October 2010, he opened [Trattoria & Pizzeria BEATO] with a space in the image of an authentic classic trattoria in Italy, where they serve authentic Italian dishes. Currently he is offering dishes made with the ingredients imported directly from Italy, vegetables and fish carefully-selected by himself, and high-grade meat at a sophisticated space.

田中 洋光Hiromitsu Tanaka

Tanta Felicita

タンタフェリチッタ

  • Kadoma, Osaka
  • Italian,Italian/French / Italian / Western Sosaku (creative cuisine) / General

喜多 正人 Masato Kita

The Chef's Recommendations

Authentic Italian dishes with an emphasis on superior ingredients

Born in Kochi Prefecture in 1976. Being born surrounded by nature in Kochi, a treasure trove of great food, he was blessed to be raised in an environment of abundant ingredients. He moved to "Japan's kitchen," Osaka, to attend university with the goal of becoming a chef. After polishing his craft through self-study and working in various restaurants, he opened Tanta Felicita in October, 2015. The restaurant strives everyday to offer guests reliable technique and service backed by experience, where "The flavor of the food is guaranteed, and diners can enjoy authentic Italian in a casual setting."

喜多 正人 Masato Kita

Yakitori only Restaurant Sakuraya

焼鳥専門店さくら屋

  • Miki/Ono, Hyogo
  • Izakaya (Japanese tavern),Taverns / Chicken / Nabe (hot pot) / Kushiyaki (grilled skewers)

竹内 浩司TAKEUCHI KOJI

Our local chef takes pride in seeing not only his restaurant but the people of the area flourish

Born in 1975, a native of Kato city in Hyogo prefecture. A part-time job as a dishwasher gave him his start in the industry, and by the age of 18 he aspired to become a chef. While training up his skills at Japanese and pub cuisine, he also built up experience as a skilled manager and staff supervisor. Although by that point he was able to compete with the best of chefs, he decided to move back to Hyogo and open his own restaurant. As of August 2013 he became our head chef here at Restaurant Sakuraya.

竹内 浩司TAKEUCHI KOJI

CAFE RESTAURANT Yayoi

CAFE RESTAURANT やよい

  • Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
  • Japanese,Japanese / General / Pasta / Cake

久野Kuno

The Chef's Recommendations

The chef values communications with customers.

Born in Kyoto. Before she became a cook, she was involved in the apparel industry, and practiced communications with customers. She has come back to the food industry where she had worked as a part-timer, as she wanted to hear [yummy] from the customers again. Both in the apparel and food industries, communication with customers is very important. She cooks everyday enjoying chats with customers.

久野Kuno

KYOTO TOWER SANDO BAR

KYOTO TOWER SANDO バル

  • Kyoto Station, Kyoto
  • Standing Bar,Bars (pubs) / Local Sake

本川 無為Mui Honkawa

He wanted to work to please people.

He was born in 1991 in Wakkanai, Hokkaido. He spent his childhood in Mexico and graduated from Liceo Mexicano Japones. Then he entered Ryukoku University to learn Buddhism in the department of Shin Buddhism, Ryukoku University, and started to think strongly about having a job to please people. In 2014, he entered icon Corporation and accumulated experiences at Komakura Umeda Hankyu Higashi Dori branch and Gokigen-Ebisu Oumi Hachiman Station branch. In 2017, he started working as the master chef at [KYOTO TOWER SANDO BAR].

本川 無為Mui Honkawa

Yamaji Yosuke

山地陽介

  • Gion, Kyoto
  • French,Italian/French / French / Wine

山地 陽介Yosuke Yamaji

A young and talented chef trained by top culinary elites like Ducasse and Bocuse.

Born in Osaka in 1977, Mr. Yamaji left for France in 2001 and graduated from Paul Bocuse's culinary institute. From there he went to train further at Alain Ducasse and Astrance. After that he returned home to work at Beige Alain Ducasse and Benoit Tokyo for a brief time before going back to France to serve as the executive chef and maintain the kitchen at Hotel Le Royal Lyon. He also served as an associate executive chef at L'Atelier de Joel Robuchon Etoile, before moving on to work as an executive chef at L'Office Paris. After that he returned home and opened Yamaji Yosuke in June of 2015.

山地 陽介Yosuke Yamaji

ShiJiaCai

施家菜

  • Sannomiya, Hyogo
  • Chinese,Chinese / Szechuan / Cantonese / Chinese Sosaku (creative cuisine)

山本 孝YAMAMOTO TAKASHI

Our chef seeks to push Chinese cuisine into the gourmet, drawing out the true flavors.

Born in Kobe city, Hyogo prefecture in 1963. It was while helping out part-time at the Chinese restaurant where his mother worked that his obsession with Chinese cuisine was born. At the age of 20 he set his heart on becoming a professional cook, and studied at a major, long-established Chinese restaurant chain with branches all over Japan before exercising his talents in the kitchens of famous top-flight hotels in Kobe and Yokohama. Later, he met the current owner of 'ShiJiaCai' at a different restaurant, and became involved in starting up the restaurant, which opened in June 2013. He is now head chef.

山本 孝YAMAMOTO TAKASHI

JA Zenno Hyogo restaurant Kobe Plaisir

JA全農兵庫 直営レストラン 神戸プレジール

  • Sannomiya, Hyogo
  • Steak,Yakiniku/Steak / Japanese Beef Steak

厚澤 宏行Hiroyuki Atsuzawa

Grew up watching his grandfather and father who were both chefs, and naturally entered the world of cooking.

Born on June 27th, 1972 in Ishikawa Prefecture. His family operated a Sushi restaurant. While watching his grandfather and father work, and helping out at the restaurant, he naturally developed interested in the world of cooking. 1991: Began training at a restaurant in Osaka to learn Italian and French cuisines. 1996: Joined [New Otani Kobe Harborland] 2002: Began serving as a chef at Teppanyaki [Rokko] at the hotel. 2008: Appointed as the first chef at [JA Zenno Hyogo restaurant Kobe Plaisir]. 2012: Began serving as the owner.

厚澤 宏行Hiroyuki Atsuzawa

Kiyose Sasama

季よせ ささま

  • Himeji, Hyogo
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood

笹間 照太Shota Sasama

The Chef's Recommendations

A chef who prepares remarkable seasonal dishes that reflect his diverse arsenal of professional experience.

He was born in October of 1976 in Hyogo Prefecture. He had a love of hands-on work when he was young, and from early on he knew that he wanted to learn a professional craft someday, which ended up being the culinary arts -- since he wanted to do something that was both unique and personal. He started by training for 10 years at a restaurant specializing in cuisine from Kanazawa. After that, he picked up a wealth of experience working as a head chef at several notable local restaurants, including the Japanese steak house Senju and the sushi restaurant Kyuemon. He then went on to open Kiyose Sasama in March of 2014, where he currently serves as the owner and head chef. He also participates in Hyogo's preservation society for native species and makes sure to use organic vegetables that are grown with minimal pesticides and other chemicals.

笹間 照太Shota Sasama

Ristorante QUINTOCANTO

Ristorante QUINTOCANTO

  • Nakanoshima, Osaka
  • Italian,Italian/French / Italian / Pasta

弓削 啓太YUGE KEITA

The Chef's Recommendations

He moves even before he thinks. That kind of energy once brought him to the national stage in high school baseball, and now it's landed him in a famous restaurant

Born in 1989 in Saga prefecture. His sole passion through high school was baseball, and he even played in the national championships. After high school graduation he attended a culinary school in Vancouver, where he'd spent some time studying languages. After returning to Japan, he worked at Chez Inno, where he was in charge of sales, cooking, and desserts. To hone his skills even further, he traveled to Paris. Upon returning to Japan again, he worked at the SALONE2007 chain restaurant IL TEATRINO DA SALONE as sous chef, then as chef here at QUINTOCANTO.

弓削 啓太YUGE KEITA

Imomatsu Kita-bekkan 

いも松北別館

  • Kiyamachi/Pontocho, Kyoto
  • Izakaya (Japanese tavern),Taverns

國頭 敏Satoshi Kunito

A chef who provides "Dishes that make people happy" every day.

Mr. Kunito was born in 1979 in Kyoto-shi, Kyoto. He worked at a Japanese restaurant with only counter seating for five years. Then, after working at a restaurant specializing in vegetables and a visually appealing workplace used for wedding banquets, he became the head chef at Imomatsu. Since he entered this world with a desire to provide happiness through food, he now creates dishes that are particular about appearance, taste, and everything else, based on the concept of "high quality all-you-can-eat and drink."

國頭 敏Satoshi Kunito

Hanabishi

花菱

  • Iwade/Kinokawa/Hashimoto, Wakayama
  • Japanese,Japanese

大岡 正敬Masayoshi Ooka

As the fourth-generation owner of a long-established family business, he is preserving his family's tradition and skills

Born in Wakayama prefecture in 1949, he is the fourth generation of his family to run this long-established restaurant that specializes in Mount Koya cuisine. He has inherited the restaurant, tastes, and techniques of his father and is preserving them for the modern era. Hanabishi is the finest purveyor of Mount Koya cuisine. Mr. Oka is extremely knowledgeable about all types of Japanese gastronomy, including shojin ryori (simple, vegetarian, Buddhist meals) and kaiseki (traditional Japanese course menu). He believes in working diligently and sparing no effort. He even makes a separate batch of broth for vegetarian dishes. He is trusted by both local regulars and new customers visiting the area as tourists.

大岡 正敬Masayoshi Ooka

Ramen Iccho

ラーメン一丁

  • Maizuru/Miyazu/Kyoutango/Fukuchiyama, Kyoto
  • Ramen,Ramen (noodles) / General / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)

岩見 貞行Sadayuki Iwami

Puts his cooking experience to work as he pursues the best tasting ramen available.

This chef got his start after leaving behind the life of a business man, and working as both a waiter and chef for a Chinese restaurant. After working with food everyday, he began to dream of "A bowl of a ramen that could satisfy me," and opened up his own ramen restaurant.

岩見 貞行Sadayuki Iwami

Himeji Sushi-Ichi

姫路 すし一 (スシイチ)

  • Himeji, Hyogo
  • Japanese,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Fugu (blowfish)

久宗 隆一Ryuichi Hisamune

The Chef's Recommendations

A chef who is passionate about the flavor of ingredients

Chef Hisamune was born in Himeji on January 22nd, 1975. He was born into his current position as a second generation chef at Himeji Sushi-Ichi. He was raised looking over his father's shoulder as he worked. His parents' home was in Yamasakicho, Shiso, a town in Hyogo Prefecture surrounded by mountains and rivers, where he was in close touch with nature. That experience influenced him to strive to use techniques that highlight, rather than mask, the essential flavors of his ingredients. After graduating from university, he learned at restaurants in Kyoto, Kobe, and elsewhere before returning to his family restaurant, where he continues to work diligently to build upon his 20 years of experience to become an even better chef.

久宗 隆一Ryuichi Hisamune

Yakiniku Horumon On The Rice

焼肉ホルモンオンザライス

  • Toji/Tofukuji, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

伊藤 義和Yoshikazu Ito

What Mr. Ito offers is the finest ingredients and delicious travel memories.

He was born in 1975 in Kyoto. He had been a company employee previously, but his desire to run a restaurant led him to a culinary career with a firm decision. "I want visitors to make their trip memorable with delicious food," he says. He manages "Yakiniku Horumon On The Rice," a yakiniku restaurant where visitors can enjoy Saloma Beef, eggs, and other carefully selected ingredients at reasonable prices.

伊藤 義和Yoshikazu Ito

La Lucciola

ラルッチョラ

  • Fukushima/Noda, Osaka
  • Italian,Italian/French / Italian / Wine

鈴木 浩治Koji Suzuki

The Chef's Recommendations

A chef who never wants to stop delighting guests with delicious food.

He was born in December of 1974 and grew up in Shiga Prefecture. His love of hands-on craftsmanship extends all the way back to his childhood, and it was during his student years working at a part-time restaurant job that he discovered his passion for serving up delicious food to customers. From there he went on to train in the culinary arts in Switzerland, Germany, Italy, and other countries. After spending time building up his skills at various restaurants in Osaka, he moved on to his current post, where he serves as the chef. Even now, he never stops working hard at honing his culinary skills and knowledge, since he never wants to fall behind in offering the best food available.

鈴木 浩治Koji Suzuki

Kako Usui

嘉肴 うす井

  • Sannomiya, Hyogo
  • Japanese,Japanese / General / Sushi

臼井 信一Shinichi Usui

The Chef's Recommendations

A veteran chef of 30 years

Chef Usui was born in Hyogo Prefecture in 1965. He loved cooking ever since he was a child, inspired by his culinarily skilled mother. After undergoing training, he entered into the world of Japanese cuisine. He launched Kako Usui in 2012.

臼井 信一Shinichi Usui

Chi-Fu

Chi-Fu

  • Nishitenma, Osaka
  • Chinese,Chinese / General

東 浩司AZUMI KOJI

The Chef's Recommendations

This pioneer of tomorrow's Chinese cuisine walks his own path, with techniques that combine logic with sensitivity

Born in 1980, he started down the path to becoming a chef at the age of 20, working for six years at Ishingo in Akasaka, then as head chef of the restaurant Bifun Azuma in Shimbashi for six years, before opening this restaurant in 2012. He is now the representative of Chi-Fu Bifun Azuma. "I prepare a number of hooks to pluck at the heartstrings of my customers for each sitting." This young chef possesses logic grounded in certainty, allowing him to blaze new trails. The motto inscribed in his kitchen is "There is no better way for me to live. This is my path."

東 浩司AZUMI KOJI

Yakiniku Senzankaku

焼肉 千山閣

  • Himeji, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

金豊 英学Eigaku Kanetoyo

The Chef's Recommendations

His mystery sauce and uncompromising approach to selecting ingredients bring satisfaction to his customers

Born in Osaka in 1950, his marriage triggered him to begin his career as a chef. He used to help out at his family's yakiniku (barbecued meat) restaurant, which equipped him with the techniques and exacting standards of a chef. Ten years later, he opened [Yakiniku Senzankaku]. Mr. Kanetoyo says that he "wants to please his customers by providing high quality Japanese black beef at reasonable prices". His original dipping sauce, based on a secret family recipe that he inherited from previous generations, has gained real popularity. The restaurant is now thriving so much that it sometimes sells out of beef.

金豊 英学Eigaku Kanetoyo

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