Kyoto and Osaka Area Chef search result : Page 15

Kaminoza カミノザ Tanimachi/Tanimachi-yonchome, Osaka Japanese,Japanese / Japanese Sosaku (creative cuisine) / General / Kaiseki (tea-ceremony dishes)

正野　キミヒロKimihiro Shono

Mr. Shono pursued a career as a Japanese chef because he wanted to see his parents' happy faces.

He was born in Osaka in 1978. While in high school, he started cooking at home after watching a cooking show. He decided to become a chef when he cooked for his parents, who were so pleased with his cooking. He chose Japanese cuisine because he thought it would please his aging parents in the future when he became a chef. After graduating from high school, he studied the basics at Tsuji Culinary Institute and began honing his skills as a Japanese chef at kappo restaurants and ryotei throughout Japan from the age of 23. At 36, he became independent and opened his own restaurant in Osaka in 2014.

正野　キミヒロKimihiro Shono

Sushi Monji 寿し　門司 Kita-Shinchi, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Fugu (blowfish)

門司　知治Tomoharu Monji

Mr. Moji values the spirit of hospitality more than anything else and provides visitors a blissful moment.

He was born in 1976 in Kitakyushu City, Fukuoka. He grew up under the influence of his father, who was the president of the Japan Cooks Association, and his brother, a French chef. Although he had no intention of entering the culinary world, his promise to his mother led him to train at a sushi restaurant through his father for three years. He once left cooking but began to pursue it seriously when he met an excellent sushi chef at 22. After working at the highest-selling Sushi restaurant in Japan, he opened Sushi-dokoro Shinmon, which was renamed Sushi M ji three years ago.

門司　知治Tomoharu Monji

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

Wagyu Restaurant Bungo Gion 和牛料亭 bungo 祇園 Gion, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat)

松村　匠章Masaaki Matsumura

Mr. Matsumura attracts customers with "Oita Wagyu beef," which he adores for its delicious taste, with Kyoto's traditional culture.

He was born in 1983 in Hyogo. The manager of the Wagyu Restaurant Bungo Gion. While honing his wide-ranging skills in Japanese cuisine as a chef, he has also produced restaurants for many years, establishing about 60 restaurants in Japan and abroad. He has been involved in various businesses, including yakiniku, shabu-shabu, and izakaya (Japanese-style pubs). During his activities, he came across "Oita Wagyu" and was fascinated by its lean flavor and delicious taste. In 2023, he established his current restaurant to share this beef's charm in the ancient city. In a refined traditional setting in Kyoto, he presents the ultimate deliciousness of Wagyu beef.

松村　匠章Masaaki Matsumura

AWOMB Nishikiyamachi AWOMB西木屋町 Shijokawaramachi/Teramachi, Kyoto Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

宇治田　博Hiroshi Ujita

Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.

He was born in 1973 in Kyoto. His family owns the restaurant Hisagosushi, which has its main branch in Kawaramachi, Kyoto. When he entered the world of chefs earnestly, he wanted to "pass on the taste of shari rice that he had learned differently from his family." So, he pursued a culinary career different from his family's restaurant. After graduating from Tsuji Culinary Institute, he trained at kappo and Kyoto kaiseki restaurants. Currently, he works as a chef at AWOMB Nishikiyamachi and Karasuma main branches.

宇治田　博Hiroshi Ujita

Kyoto Fusion Restaurant Les Confluents 京フュージョン　レ　コンフリュアン Shijo Karasuma/Karasuma Oike, Kyoto Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)

田村　和儀Tamura Kazuyoshi

The Chef's Recommendations

Mr. Tamura has been devoted to cooking and has accumulated diligent and steady training.

He was born in 1993 in Osaka. Because of his love for "eating," he aspired to become a chef. After graduating high school, he entered Ecole Tsuji Osaka and studied at the Master College of French and Italian Cuisine. After graduation, he worked for about 2 years at Restaurant Lille and about 7 years at Restaurant Difference, where he honed his skills as a chef. In 2021, he was selected as a chef at Les Confluences, where he continues demonstrating his skills.

田村　和儀Tamura Kazuyoshi

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

Yabu Distillery Restaurant Yabu Distillery Restaurant 養父蒸溜所 Minamisemba, Osaka French,Italian/French / French / Western Sosaku (creative cuisine) / Whisky

山本　健太郎Kentaro Yamamoto

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews.

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews. After serving as a banquet chef and chef at Restaurant Chambord within Rihga Royal Hotel Osaka, he worked at Restaurant Ruan within NIPPONIA HOTEL NARA and then at KENZO ESTATE WINERY Osaka Branch. Currently, he is a chef at Yabu Distillery Restaurant. Mr. Yamamoto has devised a wide variety of French dishes to pair with quality Japanese artisans' work in the creation of liquor. He offers a wide range of French cuisine to deepen the flavor of the liquor.

山本　健太郎Kentaro Yamamoto

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

Roast Beef no Mise Watanabe ローストビーフの店Watanabe Kamigamo/Kitayama, Kyoto French,Italian/French / French / Steak / Wine

渡辺　勇樹　　Yuuki Watanabe

With his pursuit of roast beef, Mr. Watanabe puts his uniqueness into each dish.

He gained experience in French restaurants and hotels. As he acquired various skills, he began to realize how different he was from the chefs around him and thought that he would like to "master his skills in one field" to pursue his uniqueness. Inspired by the realization that "warm roast beef also tastes great, instead of serving it cold," he opened Roast Beef no Mise Watanabe in 2013. In April 2021, the restaurant moved to a new location. He continues to devote himself passionately to mastering "Roast Beef."

渡辺　勇樹　　Yuuki Watanabe

Restaurant DA CIRO Restaurant DA CIRO Gion, Kyoto Italian,Italian/French / Italian / European / Western Sosaku (creative cuisine)

上坂　祐一郎Yuichiro Uesaka

Mr. Uesaka was fascinated by Italian cuisine, where the flavors of the ingredients come through directly.

He was born in 1984 in Kyoto. He began his career in the hotel's French restaurant. Fascinated by Italian cuisine and its exceptional beauty of ingredients, he moved to Italy after switching to Italian cooking. In three cities in Puglia, Piemonte, and Tuscany, he studied the local cuisine of each region. After returning to Japan, he joined Ristorante t.v.b in Gion as a sous chef. Three years later, he became a chef, and in 2023, he opened his own restaurant as the owner and chef of Restaurant DA CIRO.

上坂　祐一郎Yuichiro Uesaka

Jukusei Sushi Rita 熟成鮨利他 Fukushima/Noda, Osaka Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

小森　将也Masaya Komori

Mr. Komori is a sushi chef who makes his dream come true with his passion and reliable skills and continues to fascinate people.

He was born in 1987 in Osaka. He used to work in sales but left the job with a dream of owning a restaurant. To learn techniques and management methods, he studied for two years at a restaurant specializing in fish cuisine and two and a half years at a restaurant specializing in shellfish cuisine. In October 2019, he realized his dream by opening Jukusei Sushi Rita. Working hard to achieve his goals, he always makes sure to manage his business meticulously. He is also passionate about educating the next generation by sharing his skills with many people. The cuisine from his hands continues to bring smiles to his guests today.

小森　将也Masaya Komori

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

Kyo Yubadokoro Seike Nijojo Branch 京ゆば処　静家　二条城店 Nijo Castle, Kyoto Japanese,Japanese / Yuba (tofu skin)

稲葉　保行Yasuyuki Inaba

The desire to please people is the starting point. A chef who studied in Gion and Ponto-cho.

Mr. Inaba was born in Shiga Prefecture. He loves making people happy more than anything else. His desire to bring joy to people through food led him to become a chef. He has been working as a chef for about a quarter of a century at Japanese restaurants in Gion and Ponto-cho. Now he works as a chef at the Kyo Yubadokoro Seike Nijojo Branch. He continues to bring moments of joy to people through his cooking, just as he did when he first decided to become a chef.

稲葉　保行Yasuyuki Inaba

Oyogi-torafugu Katsugani Ryori Ajihei Sonezaki 泳ぎとらふぐ　活蟹料理　あじ平　曽根崎 Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)

奥野　幸治郎Kojiro Okuno

Having honed his skills in Japanese cuisine, Mr. Okuno offers dishes that make the most of his abundant experience.

He was born in 1958 in Tokyo. Initially interested in Japanese food, he started as a chef at a restaurant in Tokyo with an introduction from an acquaintance. Since then, he has been working as a chef of Japanese cuisine. Also well versed in handling blowfish. In addition, he has experience abroad, including training at a Japanese restaurant in France. He has been the chef at Ajihei Sonezaki since its opening in December 2023, after the restaurant was renovated.

奥野　幸治郎Kojiro Okuno

Hitomaru Kadan Taian Sannomiya 人丸花壇　鯛庵　三宮店 Sannomiya, Hyogo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

堀江　貴之HORIE TAKAYUKI

The work of a chef acquaintance and the food he creates left a lasting impression.

He was born in 1977 in Saitama, but grew up in Kobe. Before he turned 20, he went to a neighbor's Japanese restaurant and was inspired when he saw how dedicated his acquaintance was to the food he prepared. He decided to become a chef too, and found work in a Japanese restaurant on Awaji Island. After training at several different locations, he began working at Hitomaru's main branch, "Hitomaru Kadan", in Akashi. Later, he was assigned to "Hitomaru Kadan Taian" when it opened. Using ingredients from Akashi, he puts his all into even the most difficult and tedious dishes.

堀江　貴之HORIE TAKAYUKI

Kobe Kitano Sow 神戸　北野　双 Sannomiya, Hyogo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

半情　圭佐Keisuke Hanjyo

Continuing on the path of sushi, Mr. Hanjyo creates pieces of sushi to delight guests.

He was born in Fukuoka. Fascinated by the world of sushi, which he had longed for since childhood, he has followed the path dedicatedly up to the present day. At Kobe Kitano Sow, which reopened on June 14, 2023, he works as a sushi chef to create a restaurant and cuisine that makes the most of its location in Kobe.

半情　圭佐Keisuke Hanjyo

Ristorante Borgo Konishi Ristorante　Borgo　KONISHI Nara, Nara Italian,Italian/French / Italian / Pasta / Wine

山嵜　正樹Masaki Yamazaki

The Chef's Recommendations

From a part time job at a restaurant, straight to becoming a chef.

Born in Nara prefecture, 1976. Using a part time job as an opportunity, he started his career. Afterwards, he trained for 11 years at "PIATTO", an Italian restaurant with a focus on Roman cuisine. His present restaurant opened in Nara city in June, 1995. Carrying on the intention of the restaurant he trained at, he gave the new restaurant the name "BEKKAN." Furthermore, following the closing of "PIATTO, in April of 2014 he went to "Ristorante Borgo KONISHI." Everyday he makes Italian local specialty dishes with ingredients from Japan.

山嵜　正樹Masaki Yamazaki

Eau-De-Vie オー・ド・ヴィー Eau-De-Vie Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Dining Bar,Dining bar / General / Cocktail / Whisky

西村　佳佑Keisuke Nishimura

Water of life" that gives healing to daily life. Mr. Nishimura provides a moment of contentment.

He was born in 1991 in Osaka, the manager of Eau-De-Vie. The bar's name comes from the French word meaning "water of life (sake)." It started as a bar that provides healing to people's daily lives through a drink. It has now been renewed as a dining bar offering drinks and food. He aims to create a place where not only those who have supported the bar but also more guests can enjoy a moment of contentment.

西村　佳佑Keisuke Nishimura

Hitsumabushi Nagoya Bincho Grand Front Osaka Location ひつまぶし備長　グランフロント大阪 Osaka Station/Umeda Station, Osaka Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

松室　孝則Takanori Matsumuro

Restaurant ranking

Browsing history

Kaminoza

Mr. Shono pursued a career as a Japanese chef because he wanted to see his parents' happy faces.

Sushi Monji

Mr. Moji values the spirit of hospitality more than anything else and provides visitors a blissful moment.

SIK eatery

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

Wagyu Restaurant Bungo Gion

Mr. Matsumura attracts customers with "Oita Wagyu beef," which he adores for its delicious taste, with Kyoto's traditional culture.

AWOMB Nishikiyamachi

Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.

Kyoto Fusion Restaurant Les Confluents

Mr. Tamura has been devoted to cooking and has accumulated diligent and steady training.

Kobe Aburi Bokujo Umeda Main Branch

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

Yabu Distillery Restaurant

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews.

Kappa Ramen Honpo Sennichimae Branch

A big ramen lover decided to make ramen noodles by himself

Roast Beef no Mise Watanabe

With his pursuit of roast beef, Mr. Watanabe puts his uniqueness into each dish.

Restaurant DA CIRO

Mr. Uesaka was fascinated by Italian cuisine, where the flavors of the ingredients come through directly.

Jukusei Sushi Rita

Mr. Komori is a sushi chef who makes his dream come true with his passion and reliable skills and continues to fascinate people.

Ajikitcho Bunbuan

A chef who has loved cooking since childhood

Kyo Yubadokoro Seike Nijojo Branch

The desire to please people is the starting point. A chef who studied in Gion and Ponto-cho.

Oyogi-torafugu Katsugani Ryori Ajihei Sonezaki

Having honed his skills in Japanese cuisine, Mr. Okuno offers dishes that make the most of his abundant experience.

Hitomaru Kadan Taian Sannomiya

The work of a chef acquaintance and the food he creates left a lasting impression.

Kobe Kitano Sow

Continuing on the path of sushi, Mr. Hanjyo creates pieces of sushi to delight guests.

Ristorante Borgo Konishi

From a part time job at a restaurant, straight to becoming a chef.

Eau-De-Vie

Water of life" that gives healing to daily life. Mr. Nishimura provides a moment of contentment.

Hitsumabushi Nagoya Bincho Grand Front Osaka Location