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321 - 340 of 373 chefs

Kaiseki Kappo Nagasaka

懐石割烹 なが坂

  • Sannomiya, Hyogo
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)

長坂 俊明Toshiaki Nagasaka

The Chef's Recommendations

The delight he felt after having his cooking complimented as a child inspired him to become a chef

He was born in February of 1964 in Aichi Prefecture. He has loved making food ever since he was a child, and after hearing his siblings tell him how delicious his food was after cooking for them, he knew he wanted to become a chef someday. He studied at Tsuji Culinary Institute in Osaka’s Abeno ward, and from there he went on to develop his skills further at "Shofukuro Kobe Branch", which is based in Shiga Prefecture, as well as "Yamane" sushi restaurant in Kitashinchi, Osaka. He opened "Kaiseki Kappo Nagasaka" in 2002, where he displays his expertise as owner and head chef.

長坂 俊明Toshiaki Nagasaka

The Roots of all evil.

The Roots of all evil.

  • Kyoto Station, Kyoto
  • Standing Bar,Bars (pubs) / Cocktail

セキネ トモイキTomoiki Sekine

Enjoy spirits and cocktails more casually with fun. 

He was born in 1985. At the age of around 20, he went to Italy dreaming of being a bartender and became fascinated with cocktails. That is why he decided to work at bars. After training at bars of various sizes in Tokyo and Yokohama, he opened [NokishitaEdibleGarden] in Kyoto in 2014, then [nokishita711] in 2015. While managing these bars, he is working actively to organize craft gin events and develop cocktail menus.

セキネ トモイキTomoiki Sekine

Naniwa Kappo Kigawa

浪速割烹 喜川

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Japanese,Japanese / Cookshop

上野 修UENO OSAMU

The Chef's Recommendations

His experience with French cuisine has shaped his current culinary style

Our chef was born in Osaka in 1961. At the age of 50, this year marks a turning point in his life as the successor to the established restaurant Kigawa. He first entered the the world of cooking at the age of 19 just for the experience, but he found he wanted to learn more, so he trained in French cuisine. After about five years, he returned to Kigawa, where he has worked for 30 straight years since. He incorporates French culinary techniques in an original style that allows his Osaka-style restaurant to flourish.

上野 修UENO OSAMU

Kyoto Steak Wagyu - Gottie's BEEF 

京都 ステーキ 和牛 Gottie’s BEEF ゴッチーズビーフ

  • Kyoto Station, Kyoto
  • Steak,Yakiniku/Steak / Hamburger Steak / Steak

本位田 覇嘉Haruka Honiden

Simply wants to have a delicious meal.

He was born in 1986 in Okayama prefecture. He decided to enter the cooking field as he loved eating since he was young, and simply wanted to have a delicious meal. After graduating from a high school, he learned about meat at a meat shop in Kyoto, while he was improving his skills at a Kyoto cuisine restaurant. Then he was appointed as the master chef of [Gottie's BEEF Kyoto Tower branch] where he is currently working. He keeps studying on ingredients to serve delicious meat dishes to the guests.

本位田 覇嘉Haruka Honiden

Gion Sato

ぎおん 佐藤

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

佐藤龍幸Tatsuyuki Sato

The Chef's Recommendations

Chef Tatsuyuki Sato's experience at sushi counters in Japanese restaurants and hotels has blossomed into his “sushi kappo" (a sushi bar with the chef and customers facing one another)

Born in 1964, a native of Kumamoto Prefecture. Tatsuyuki Sato began his career as a cook in a Japanese restaurant in Kyushu, afterwards polishing his skills at hotels and Japanese restaurants in Kyoto and Osaka. After 13 years of experience working at the sushi counter at Kyoto Hotel Okura, he went independent and opened Gion Sato. He emphasizes his “sushi kappo (sushi bar)” which leverages his own experiences, attracting quite a reputation. In February 2015, he relocated his store, which had become cramped, to the south side of Gion and reopened for business.

佐藤龍幸Tatsuyuki Sato

PANCAKE ROOM

PANCAKE ROOM

  • Kyoto Station, Kyoto
  • Sweets,Cafe/Sweets / Cake / Others

北沢 真法Masanori Kitazawa

The Chef's Recommendations

A trip to Hawaii became his turning point to be a chef.

He was born in 1980 in Shiga prefecture. Though he was working as an office worker and had nothing with the restaurant field, he decided to enter the restaurant field he was dreaming of, and started training at a restaurant. He was fascinated with Hawaii when visited there as a tourist and started studying about Hawaiian cuisine after returning to Japan. He opened [PANCAKE ROOM] serving Hawaiian dishes in Kitayama, Kyoto. He is currently devoting himself in developing new pancakes.

北沢 真法Masanori Kitazawa

Kyo no Yakinikudokoro Hiro Kyoto Tower Sando branch

京の焼肉処 弘 京都タワーサンド店

  • Kyoto Station, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Kushiyaki (grilled skewers) / Yakiniku (grilled meat) / Horumon (offal meat)

岸本 雅也Masaya Kishimoto

A casual encounter during job hunting led him to what he is now.

He was born in 1985 in Kyoto. He got to know Hiro where he is currently working for, during job hunting when he was a junior at a university. He decided to enter the company as he agreed with their philosophy and the atmosphere of the restaurant, and also he liked eating. After working at [Kyo no Yakinikudokoro Hiro] Kiyamachi branch and Kyoto Ekimae branch, he is currently working as the manage at Kyoto Tower Sando branch, trying a new business style. With his motto to make people happy through food, he is making efforts to create a space where everyone can be happy.

岸本 雅也Masaya Kishimoto

Teppanyaki Sanga

鉄板焼 山河

  • Nara, Nara
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

中川 千春Chiharu Nakagawa

She is a cheerful and active service staff at a hotel restaurant, making good use of her language abilities.

She was born in 1995 in Nara prefecture. After graduating from a university, she became a service staff at a restaurant. Though she was having fulfilling days, she decided to change jobs to make good use of the language abilities obtained at the university. In 2018, she entered [Teppanyaki Sanga]. Currently, she actively works as a hotel staff at [Piazza Hotel Nara] in the daytime, and as a restaurant service staff at night. She treats guests from all over the world with her original cheerful personality and sophisticated service skills obtained through her working experience at the hotel.

中川 千春Chiharu Nakagawa

Sumibi Yakiniku Tsurugyu

炭火焼肉 蔓牛

  • Kamihonmachi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Wine

藤原 広斗FUJIWARA HIROTO

He was impressed by the top-class yakiniku restaurant that his brother-in-law took him to when he was a high school student

Hiroto Fujiwara was born in Osaka in 1969. The meat that he ate at the top-class yakiniku restaurant that his brother-in-law took him to was so much nicer than anything that he had tasted before, that he was deeply moved by it. The desire to open a yakiniku restaurant and spread this joy to even more people led him down the path towards becoming a chef. After graduating from high school, he trained for 14 years at Kainantei in Uehonmachi, Osaka. After that, he deepened his understanding of meat at many yakiniku restaurants, before opening Sumibi Yakiniku Tsurugyu.

藤原 広斗FUJIWARA HIROTO

COCOLO - Teppanyaki & Wine

鉄板焼とワイン COCOLO

  • Fukushima/Noda, Osaka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes) / General

丸山 卓MARUYAMA TAKASHI

The Chef's Recommendations

Making use of his experience working in a range of different genres, he opened a restaurant where he could express himself

He entered the culinary world at the age of 21 at a French restaurant in Kitashinchi, going on to gain experience in many different types of establishments: cafes, Italian restaurants, dining bars, bars, and teppanyaki restaurants. He learned management skills at major restaurant chains like Balnibarbi and Zetton, before opening his own restaurant, COCOLO.

丸山 卓MARUYAMA TAKASHI

Kitazuien

北瑞苑

  • Kita-Shinchi, Osaka
  • Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

愛宕 亮二ATAGO RYOJI

Keeping to tradition while not neglecting to bring in new elements

Born in 1978 in Moriguchi, Osaka prefecture, he came naturally into chefhood, growing up watching his father manage a sushi restaurant. After three years of experience in a hotel kitchen, he came to "Kitazuien", where he has been for 13 years. Rising to the position of head chef two years ago, he keeps to tradition while bringing in little by little new vegetables and elements of western cuisine, all to accomodate to his customers' desires.

愛宕 亮二ATAGO RYOJI

Sumibi Shichirin Yakiniku Akazakura

炭火七輪焼肉 糸桜

  • Kobe/Shinkaichi, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

岸田 好純KISHIDA YOSHIZUMI

The Chef's Recommendations

Born into an established shop that sold "Kobe beef" and raised by a mother who was a food expert.

While taking over Oi Nikuten, his family's established butcher shop that was founded in 1871, he also manages Itozakura, a yakiniku (grilled meat) restaurant. With his mother being a food expert, he learned how to expertly discern meat and fat quality. His motto is "cut the meat only after seeing the customer's face."

岸田 好純KISHIDA YOSHIZUMI

En

  • Kyotogosho/Nishijin, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

鈴木 健夫SUZUKI TAKEI

The Chef's Recommendations

Wanting to learn the basics of cooking from the one of the best restaurants in Kyoto, he did his training at Hyotei.

Born in Kyoto in 1949, he set his heart on cooking from age 18. He went to Hyotei thinking "If I want to learn, I'll learn from the best." Until 27, he spent almost 10 years there learning the fundamentals, afterwards moving between famed restaurants in Kyoto and Okayama. At 38, he returned to Kyoto and opened his own place, Midori. He vaulted to fame with his interpretation of traditional Japanese food using non-traditional ingredients like game meat and foie gras. Afterwards, in 2008 he moved to his current location in front of the Kyoto Imperial Palace, where he serves his cuisine in a small and cozy 7-seat space.

鈴木 健夫SUZUKI TAKEI

Aji Fukushima

味ふくしま

  • Gion, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sake

辻 義勝TSUJI YOSHIKATSU

The Chef's Recommendations

From a youth who enjoyed preparing fish to a chef who never fails to engage with his ingredients.

Born in 1982 in Fukuoka, he loved fishing as a child and learned to prepare the fish he caught himself. This was his first taste of the joys of cooking. Graduating from high school, he learned the fundamentals after joining Kani Honke in Nagoya. At 21, he entered the famed Kyoto cuisine restaurant Oryori Hayashi and studied real Kyoto cuisine over about 7 and a half years. Afterwards, he gained experience making Japanese food in Ponto-cho, earned the recommendation of the proprietress of the tea shop Fukushima, and became the head managing chef at the traditional Japanese restaurant Aji Fukushima in 2013.

辻 義勝TSUJI YOSHIKATSU

Fujiya Kyoshoku

ふじや京色

  • Shijokawaramachi/Teramachi, Kyoto
  • Japanese,Japanese / Kyoto Cuisine / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

藤原 崇史FUJIWARA TAKASHI

The parttime job that he had at an izakaya when he was a high school student inspired him to become a chef.

The reason why he decided to get a part-time job in an izakaya (Japanese pub restaurant) was that he wanted to eat the free food. It may not have been the most romantic reason, but this is what led to his career in the restaurant business. Through his part-time job he learned how much fun cooking was, and decided to attend catering college. At college he met fellow students who would play an important part in shaping his future career. After graduating, he spent time working in three different Japanese restaurants. After working for ten years, he and his friends from college opened "Jounetsu Shokusai Kyoshoku". Later, in 2014, they opened "Fujiya Kyoshoku".

藤原 崇史FUJIWARA TAKASHI

Ristorante RinascereDojima

Ristorante RinascereDojima(リナッシェレドウジマ)

  • Kita-Shinchi, Osaka
  • Italian,Italian/French / Italian / Pasta / Wine

片山 裕貴KATAYAMA YUKI

Reputation built on our unique Italian taste with the spirit of France

Born in Osaka, 1984. Main chef of [Ristorante RinascereDojima]. Admiring his father who was a French chef, he followed him into the culinary world. He worked at the Rihga Royal Hotel Osaka and honed his skills in their dining cafe and French restaurant, as well as in event planning. Currently he is creating unique dishes with knowledge imparted from his Italian cuisine predecessor, and adding a touch of his specialty French method and inspiration, which has earned him a high reputation.

片山 裕貴KATAYAMA YUKI

Shunsai Izakaya Furuichi Tsubogin

旬彩居酒屋 古市 つぼ銀

  • Ise, Mie
  • Izakaya (Japanese tavern),Taverns / Duck / Sashimi (raw fish)/Seafood / Suppon (soft-shelled turtle)

伊藤 剛ITO TSUYOSHI

His dream is to open an izakaya of his own one day

He was born in Mie Prefecture on September 1st, 1984. He started working at restaurants in his teens, and gained experience as the manager of bars in Tokyo and Tohoku. In 2012, he returned to his hometown, Ise City, to become the chef of Shunsai Izakaya Furuichi Tsubogin. Making use of his experiences working in restaurants where sake played a central role, he is particular about serving high quality food which goes well with his carefully chosen sake. He devotes himself to his work every day so as to satisfy his customers.

伊藤 剛ITO TSUYOSHI

Teppan-yaki Kokoro

鉄板焼 心

  • Meriken Park, Hyogo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

木下 学KINOSHITA MANABU

The Chef's Recommendations

Toward the world of cuisine in longing for the cool of those teppanyaki chefs he saw overseas

Originally studying at a hotel hospitality vocational school, he was propelled toward chefhood after being awed by the stylish cool of the teppanyaki chefs he saw when studying overseas as a student in Australia. He joined New Otani Kobe Harborland in 1995 and worked as head chef at Teppanyaki Rokko. In 2008, he moved on to be head chef at La Suite Kobe Harborland's Teppanyaki Kokoro. He holds the Japanese Teppanyaki Association (JTA)'s first-grade Certification of Proficiency as well as the Vegetable Sommelier Association's Junior Vegetable Sommelier Certification.

木下 学KINOSHITA MANABU

Roppakuya KADO

Roppakuya KADO

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / General / Wine

山口 将吾YAMAGUCHI SHOGO

The Chef's Recommendations

After seeing the smiles of people leaving restaurants, he set out to become a chef.

Now, as he is in a position to provide customers with food, he feels it's all worth it when he hears customers exclaiming that the food is delicious.

山口 将吾YAMAGUCHI SHOGO

CANOVIANO ANNEX

CANOVIANO ANNEX(カノビアーノアネックス)

  • Esaka, Osaka
  • Italian,Italian/French / Italian / Wine / Black Tea

石原 太郎ISHIHARA TARO

His dream to become a chef came true. Now he makes passionate Italian cuisine in a brand new style

He was born in 1979 in Okayama prefecture. He often went out to eat with his parents as a child, and soon he secretly longed to become a chef in the future. That dream come true, when after graduating from the Hattori School of Nutrition at the age of 18, he honed his cooking skills in Tokyo at Italian restaurants and French restaurants in hotels. After that he encountered "Canoviano", and Chef Uetake at our main store in Daikanyama took him under his wing. Still greatly influenced by Chef Uetake, our chef makes every effort to produce many dishes that show the true worth of Italian cooking.

石原 太郎ISHIHARA TARO

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