361 - 380 of 416 chefs
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Meijiken
明治軒
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- General,Western / Omurice (omelet rice) / Japanese Beef Steak / General
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萩野 進HAGINO SUSUMU
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Captivated by the flavours of the long-established restaurant, he has become part of Meijiken's lineage.
Aspiring chef Susumu Hagino was 23 when he first discovered Meijiken. Forty years have passed since that moment, during which time Chef Hagino learned all about taste and technique from the restaurant's master. Using seasonings passed down for generations, he prepares dishes that cannot be tasted anywhere else. He believes that passing this onto the next generation of youngsters is an important duty.
萩野 進HAGINO SUSUMU
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The Roots of all evil.
The Roots of all evil.
- Kyoto Station, Kyoto
- Standing Bar,Bars (pubs) / Cocktail
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セキネ トモイキTomoiki Sekine
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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
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Gion Owatari
祇園 大渡
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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大渡 真人OOWATARI MAHITO
The Chef's Recommendations -
Acquiring the fundamentals at a famous Osaka restaurant, then aiming for independence in his wife's hometown of Kyoto.
Born in 1975 in Fukuoka, he was enthralled by the culinary world, and went on to Tsujigakuen Japanese Culinary College after graduating from high school. Building up experience at famed Osaka restaurants like Kisetsu Ryori Tsumura, he decided to start independently at 34. While searching Kyoto, the home of his wife's family, for a location, he came across an old private home, and it was there that he opened Gion Owatari. In 2012, he earned a Michelin star.
大渡 真人OOWATARI MAHITO
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Kyoto Senmaru Shakariki murasaki
京都千丸 しゃかりき murasaki
- Kyoto Station, Kyoto
- Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Tsukemen (noodles served separately from dip soup)
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梶 充秀Mitsuhide Kaji
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Quitting the company job is a turning point in his life.
He was born in 1970 in Kyoto. He left the job where he's worked at for 10 years, to challenge something new, and decided to go to Tokyo at the age of 30. He suddenly ran into a ramen shop that he happened to see on a magazine, and started training from zero. At the ramen shop, he was impressed by the chef whom he looked up to, and decided to be a ramen chef himself. After coming back to his home town, he joined early time [Shakariki], then got involved in opening the Kyoto Tower branch.
梶 充秀Mitsuhide Kaji
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Sushi Hoshiyama
鮨ほしやま
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi
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星山 忠史Tadashi Hoshiyama
The Chef's Recommendations -
His childhood dreams came true after becoming a reputed sushi chef known for his expert craftsmanship
Mr. Hoshiyama was born in July of 1981 and grew up in Osaka. He was captivated by professional chefs when he was a child in middle school, and those experiences of watching chefs work from behind the counter ended up leading him to where he is today. After his high school graduation he spent seven years training at Tsukiji Sushi-Sei and then another five years at Matsumoto in Kyoto’s Gion district. From there he ventured out on his own to open Sushi Hoshiyama in 2012. Then the very next year he earned a star from a well-known restaurant guide. Today you can find him at his highly regarded restaurant where he pushes forward each day with carefully selected handpicked ingredients.
星山 忠史Tadashi Hoshiyama
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Fried Chicken and Highball Link
フライドチキンとハイボール リンク
- Kyoto Station, Kyoto
- Izakaya (Japanese tavern),Taverns / Chicken / Western Sosaku (creative cuisine) / Highball
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北川 浩次Koji Kitagawa
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Became a chef to cook the deep-fried dishes that he has loved since he was a child.
He was born in 1979 in Ishikawa prefecture. He has loved deep fried dishes such as fried chicken since he was a child, but never thought of entering the restaurant field. After graduating from school, he started working at an izakaya (Japanese pub) and a dining kitchen, and accumulating experiences as a chef and a server also. He is still pursuing how to make delicious fried chicken.
北川 浩次Koji Kitagawa
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Wagokoro Izumi
和ごころ 泉
- Shijo Karasuma/Karasuma Oike, Kyoto
- Kaiseki (course menu),Japanese / General
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泉 昌樹IZUMI MASAKI
The Chef's Recommendations -
His cuisine is based on that of the former restaurant Sakurada. He strives to continue the legacy of his teacher's philosophy.
Born in 1967 in Mie Prefecture, he decided to become a chef and from age 19 began his studies at the Japanese restaurant Kase in Nagoya. Afterwards, he worked at a Tokyo hotel, later moving on to the famous shop Sakurada at 23. He spent 9 and a half years there polishing his skills, and though he left for a period of time, he returned again 3 years later. Putting the final touches on his abilities, he gained his independence in 2006. He boasts 2 stars in the Michelin Guide.
泉 昌樹IZUMI MASAKI
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Gion Sato
ぎおん 佐藤
- Gion, Kyoto
- Sushi,Japanese / General / Sushi / Cookshop
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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
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Torisei Kyoto Tower Sando branch
鳥せい 京都タワーサンド店
- Kyoto Station, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken
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冨田 潤Jun Tomita
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He has been fascinated with creating food and the atmosphere in a restaurant.
He was born in 1977 in Osaka. He had a part time job at a restaurant while he was a student as he was interested in creating food and the atmosphere in a restaurant. After graduating from school, he entered a restaurant. Though he wanted to work as a server at first, he had to work as a chef as the kitchen was short handed, however he found cooking fun, and his unique point of view was also highly received, which was why he began developing the restaurant menu as well. After working as the manager at [Torisei Tenmabashi branch], he was chosen to be a part of the staff to open [Torisei Kyoto Tower Sando branch].
冨田 潤Jun Tomita
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Teppanyaki Sanga
鉄板焼 山河
- Nara, Nara
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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中川 千春Chiharu Nakagawa
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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
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PANCAKE ROOM
PANCAKE ROOM
- Kyoto Station, Kyoto
- Sweets,Cafe/Sweets / Cake / Others
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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
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Sumibi Jidori Bishu Ayamuya
炭火地鶏・美酒 あやむ屋
- Fukushima/Noda, Osaka
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
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永沼 巧Takumi Naganuma
The Chef's Recommendations -
An experienced chef who uses well-honed techniques to present guests with delicious yakitori (grilled chicken skewers).
He was born in 1966 and grew up in Sapporo, Hokkaido. His love of food encouraged him to pick up a job at a yakitori restaurant in Osaka and start building up experience. After that, he decided to spend six months at a time working at different restaurants in order to develop a wide-ranging knowledge of yakitori. He then moved on to open Sumibi Jidori Bishu Ayamuya, where he devotes each day to preparing food with strict adherence to traditional preparation methods.
永沼 巧Takumi Naganuma
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Nijo Kizuki
二條 葵月
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / General / Sushi / Japanese Sosaku (creative cuisine)
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森本 彰Akira Morimoto
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Loves being a chef as he can see happy faces of the guests close.
He was born in 1971 in Yamaguchi. As his parents ran a sushi restaurant, he used to help them since he was small. He decided to be a chef when seeing the guests enjoying sushi. After graduating from a cooking school in Osaka, he had training at a Japanese restaurant in Kyoto. Being recognized for his cooking skills, he was asked to work for their Tokyo branch and then later went back to Kyoto. In the end of July 2014, he opened [Nijo Kizuki] to create a relaxing space to enjoy a meal.
森本 彰Akira Morimoto
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Tsujiri Cafe
辻利カフェ
- Kyoto Station, Kyoto
- Cafe,Cafe/Sweets / Parfait / Ice Cream / Japanese Tea
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加藤 美希Miki Kato
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She was fascinated with [food] as it connects people.
She was born in 1991 in Shiga prefecture. She enjoyed her part time job serving people in her university days and also liked eating, she looked for a job mainly in the restaurant industry, then entered Bijuu Co., Ltd. after graduating from a university. She was impressed by the company's sincere attitude toward food. In spite of her young age, she was assigned as the manager of Kyoto Tower branch.
加藤 美希Miki Kato
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Gihan Hajimedo
魏飯吉堂
- Kyoto Station, Kyoto
- Chinese,Chinese / General
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魏 禧之Yoshiyuki Gi
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He was brought up with Chinese cuisine.
He was born in 1958 in Kanagawa prefecture. He started working in the kitchen of [Min Yan] run by his parents in Yokohama Chinatown at the age of 11. After working at a renowned Chinese restaurants in Japan, he went to China at the age of 18 and became a special-grade licensed cook. When returning to Japan, he worked at [Manchinro] in Yokohama Chinatown and became the general manager there. Now he often appears on various medias as a famous Chinese chef.
魏 禧之Yoshiyuki Gi
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Sumibi Yakiniku Tsurugyu
炭火焼肉 蔓牛
- Kamihonmachi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Wine
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藤原 広斗FUJIWARA HIROTO
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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
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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
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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
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Kitazuien
北瑞苑
- Kita-Shinchi, Osaka
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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愛宕 亮二ATAGO RYOJI
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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
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Sumibi Shichirin Yakiniku Itozakura
炭火七輪焼肉 糸桜
- Kobe/Shinkaichi, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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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
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Aji Fukushima
味ふくしま
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sake
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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
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