Kyoto and Osaka Area Chef search result : Page 2

Miyazaki Ozaki Beef Washoku Teppanyaki Gin Umeda Hilton Plaza West 宮崎尾崎牛和食鉄板焼き吟梅田ヒルトンプラザウエスト Nishi-Umeda, Osaka Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

樋口　芳也Yoshiya Higuchi

Mr. Higuchi finds true pleasure and purpose in working as a chef.

He was born in 1981 in Ehime. From childhood, he was good with his hands and liked to make things, so cooking was one of the pleasures he enjoyed serving his family. After graduating from Tsuji Gakuen Cooking & Confectionery College, he became interested in Italian food and began working at restaurants in Osaka. Later, he moved to his current company, which operates a wide range of restaurants. He started out at the meat restaurant Gin and transferred to the Teppanyaki Gin Umeda Hilton Plaza West when it was opened.

樋口　芳也Yoshiya Higuchi

Common Well Common Well Shijo Karasuma/Karasuma Oike, Kyoto Cafe,Cafe/Sweets / Steak / Coffee / Hamburger

津田　親彦Chikahiko Tsuda

At 18, Mr. Tsuda began his culinary career and has continued to hone his skills with single-minded devotion.

He was born in 1979 in Kyoto. Originally interested in food, he started his career at the famous French restaurant Manyoken after graduating high school. Then, he gained experience at a hotel wedding hall, a teppanyaki restaurant, and a restaurant in town. He is currently working at Common Well.

津田　親彦Chikahiko Tsuda

Niku no Akai 肉のあかい Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)

赤井　亮Ryo Akai

Growing up surrounded by various cuisines, Mr. Akai became a food expert.

He was born in 1976 in Osaka. His family owned a restaurant business: his father ran a Robatayaki restaurant in Dotonbori, and his mother ran a Yakitori restaurant in Tanimachi. Having helped them both since childhood, he grew up familiar with cooking. After graduating from college, he began helping out in the family business in earnest, eventually setting up his own business in the culinary world. He deepened his knowledge of meat cuisine professionally and became independent as the owner of Niku no Akai.

赤井　亮Ryo Akai

Japanese restaurant Yu-chan Japanese restaurant Yu-chan Osaka Station/Umeda Station, Osaka Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Wine

﨑川　裕介Yusuke Sakigawa

Mr. Sakigawa opened his own restaurant after finding new goals for cooking.

Mr. Sakigawa was born in 1989 in Osaka. He gained experience in a part-time job when he was a student. He learned the basics of cooking from the store head's instruction. Having been moved by the joy of cooking, he entered a culinary institute intending to become a chef. After graduating, he joined a Japanese restaurant, which gave his career a full-blown start. He continued polishing his skills in Japanese cuisine. In August 2022, he opened Japanese restaurant Yu-chan as the owner and head chef. He stands proudly in his kitchen every day while reconfirming the joy and depth of cooking.

﨑川　裕介Yusuke Sakigawa

Chuka-shibosai Hasunohana 中華私房菜ハスノハナ Minoo/Nose, Osaka Chinese,Chinese / General / Chinese Sosaku (creative cuisine) / Wine

木村　重成Shigenari Kimura

Mr. Kimura is a head chef who produces new dishes through diverse experience and hard work.

He was born in 1977 in Osaka. Since childhood, he has helped in the kitchen of his parents' Japanese delicatessen restaurant. After graduating high school, he joined a Sichuan Chinese restaurant in Yokohama. He began his training as a chef and worked tirelessly, even during his sleeping time. At 22, he moved to Kansai and studied Cantonese cuisine at hotels and famous restaurants. He has worked as a head chef in various places. Currently, he is the executive chef of the cooking department of Re-Life Co., Ltd., and since 2023, he has also been the grand chef of Chuka-shibosai Hasunohana.

木村　重成Shigenari Kimura

Beef Tenderloin Yakiniku Restaurant SHINBA 牛ヒレ焼肉の名紋神刃 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Steak / Yakiniku (grilled meat)

Nikutei Yuhi 肉亭　結 Shijokawaramachi/Teramachi, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Kaiseki (tea-ceremony dishes)

桜井　敬士Keiji Sakurai

Mr. Sakurai connects ingredients selected from all over Japan and expresses them in his cuisine.

He was born on March 10, 1973 in Shiga. The reason he chose to become a chef was because of his strong will to test how much he could do in one path. He studied mainly Kyoto cuisine at Hotel Okura Kyoto's Irifune. He is currently the head chef of Nikutei Yuhi. By continuing to grow in the culinary world and challenging his limits, he continues to hone his true skills and passions.

桜井　敬士Keiji Sakurai

Wine to Washoku Mikuri ワインと和食　みくり Shijokawaramachi/Teramachi, Kyoto Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Wine

西　正希Masaki Nishi

Mr. Nishi offers a blissful moment with the exquisite marriage of wine and Japanese food.

He was born in 1975 in Mie. Having loved cooking since childhood, he naturally aspired to become a chef. After graduating high school, he began training at a famous kaiseki restaurant in Kobe. He developed his skills for 14 years, then further honed his skills at a Michelin-starred ryotei restaurant in Mie. After that, he worked as a head chef at Gion Tsudaro in Kyoto. In 2022, he became the head chef of Mikuri. Every day, he devotes himself to creating a marriage of wine and Japanese cuisine that satisfies his own senses.

西　正希Masaki Nishi

Ganso Kushi-shabu Matsutake Shinsaibashi Branch 元祖串しゃぶ　まつたけ　心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)

谷川　貴一Takakazu Tanigawa

Mr. Tanigawa learned the joys and rewards of the restaurant business from practical experience.

He was born in 1986 in Osaka. Having originally started his career in a different industry than food and beverage, Mr. Tanigawa began his career as a chef in his mid-30s. Although he had no experience initially, he found enjoyment and satisfaction through working in restaurants and honed his skills. He is currently working as a chef at Matsutake Shinsaibashi Branch.

谷川　貴一Takakazu Tanigawa

Gion Kankanderi Rei 祇園かんかんでり麗 Gion, Kyoto Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Korean

細見　哲朗Tetsuro Hosomi

A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.

For more than 30 years, Mr. Hosomi has been dedicated to cooking, focusing on Japanese food, which is also a part of Japanese culture. In November 2021, he opened an innovative new restaurant, "Gion Kankanderi Rei," by fusing the techniques he has cultivated in "Japanese cuisine," "Korean cuisine," and "Teppanyaki." Connecting the two ancient capitals of Kyoto, Japan, and Gyeongju, Korea, the restaurant is known for its creative cuisine that brings innovative cuisine more familiar to diners.

細見　哲朗Tetsuro Hosomi

Yakiniku Wabi Sabi Hozenji-Yokocho Main Branch 焼肉侘び寂び　法善寺横丁本店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine

宮里　常治Tsuneharu Miyasato

Mr. Miyasato has loved to eat since he was a child and cooked by himself.

He was born in 1981 in Okinawa. From an early age, he loved eating and cooking his food at home. At the age of 20, he entered the culinary world and began his training. He honed his skills for 17 years at a kappo restaurant, which once won a star in the Michelin Guide, and for three years at a sushi restaurant. Currently, he is the owner of Yakiniku Wabi Sabi, which opened in June 2022. He says he wants guests to spend a relaxing and peaceful time in a relaxed atmosphere.

宮里　常治Tsuneharu Miyasato

Ebisu Premium えびすPremium Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

藤田　充紀Mitsunori Fujita

Mr. Fujita opened his dream izakaya, inspiring people with his culinary talent and humanity.

He was born in 1982 in Osaka. Decided to run his own izakaya, which was his dream, and started working at an izakaya to make it a reality. When he was about 30 years old, he opened his long-desired restaurant. His career as a chef began with a wrong phone call, leading to various experiences in the food and beverage industry and his passion for building his own successful izakaya. His culinary talent and personality continue to bring joy and satisfaction to his guests.

藤田　充紀Mitsunori Fujita

Sandaya Honten -Yasuragi no Sato- 三田屋本店−やすらぎの郷− Sanda, Hyogo Steak,Yakiniku/Steak / Steak

大野　順司Junji Ono

The Chef's Recommendations

Seeing the delight on his customers' faces is what really drove him to become a professional

Born in Hyogo prefecture on November 20th, 1984, he started working part time at Sandaya Honten -Yasuragi no Sato- during his student days. Even though he had no cooking experience, he decided to become a chef because he was interested in cookery and thought that making things would be really worthwhile. He also wanted to see the look of delight on customers' faces when they tried his food. He started his career as a food preparation assistant and learned the basics on the job. He continues to carefully craft every dish as the restaurant's deputy head chef.

大野　順司Junji Ono

Yakiniku Kobe Jushiya 焼肉　神戸十四屋 Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Japanese Beef Steak

横山　晋也Shinya Yokoyama

Mr. Yokoyama offers a high-quality yakiniku experience with attention to all ingredients and space.

He was born in 1974 in Hyogo. His experience includes a wide variety of Italian, Japanese, and Asian cuisines and restaurants specializing in steak. He has learned how to present dishes in different genres and handle the ingredients. Currently, he is the owner and chef of the Yakiniku Kobe Jushiya. Besides offering the highest quality Kobe beef, he also tries to create a restaurant where diners can relax and enjoy the yakiniku experience. He provides a high-quality experience, paying particular attention to all ingredients and space.

横山　晋也Shinya Yokoyama

HONMACHI Tonteki x Showa Horumon Yakiniku Tenguya HONMACHI豚テキ×昭和ホルモン焼肉てんぐ屋 Honmachi/Sakaisujihonmachi, Osaka Izakaya (Japanese tavern),Taverns / Japanese Beef Steak / Yakiniku (grilled meat) / Horumon (offal meat)

グエンバンクアンNguyen Van Quang

Mr. Quang is a young veteran chef who has supported the kitchens of many restaurants, including Tenguya.

He was born in 1993 in Vietnam. In his early 20s, he began his career as a restaurant staff in Japan. After gaining experience in several restaurants, he joined his current company. He has supported Tenguya and other affiliated restaurants as a kitchen staff. By experiencing different menu genres, he has honed his knowledge and skills as a chef. Currently, he is working as a chef at HONMACHI Tonteki x Showa Horumon Yakiniku Tenguya.

グエンバンクアンNguyen Van Quang

Kyoto Style Teppan Hasegawa 京風鉄板　はせ川 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Wine

肥後　悟氏Satoru Higo

The Chef's Recommendations

Bringing the Style of Kyoto-Style Teppanyaki Hasegawa to Shinsaibashi

Satoru Higo is a chef who started his culinary journey with Western cuisine and later discovered teppanyaki. After working as the manager and head chef at a steakhouse in Kitashinchi, he assumed the position of head chef at Kyoto-style Teppanyaki Hasegawa in Shinsaibashi in February 2022.

肥後　悟氏Satoru Higo

Sushi to Baniku Oyaji Saigo no Nigiri Bettei 寿司と馬肉おやじ最後の握り別邸 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Kaiseki (course menu),Japanese / General / Basashi (horse meat sashimi) / Horse Meat

梶原　淳司Junji Kajiwara

Mr. Kajiwara is an experienced chef who presents various dishes; he started his career in Japanese cuisine out of admiration.

He was born in 1978 in Oita. From a young age, he enjoyed cooking and strongly admired chefs. Began his culinary career at a local restaurant at the age of 18. Later, he moved to Kyoto for further studies at age 20, dedicating three years to honing his skills at a Japanese restaurant. Subsequently, he relocated to Osaka, working at Japanese and sushi establishments. In the summer of 2022, he joined And I company.

梶原　淳司Junji Kajiwara

Yakiniku Tarafuku Suzuka Chuo-dori-ten 焼肉たらふく　鈴鹿中央通り店 Suzuka, Mie Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Craft Beer

田端　唯史Yuishi Tabata

The Chef's Recommendations

From musician to master of selecting better meats

Born in Mie prefecture on May 15th, 1981, he started a band in high school and worked in a restaurant part time. After experiencing that sense of achievement when he made things and the pleasure of working in the service industry, he basically decided to become a chef. He started working at Yakiniku Tarafuku Suzuka Chuo-dori-ten, when an acquaintance introduced him to the restaurant. He is a true connoisseur of meat, the restaurant's main ingredient. He is now Suzuka's meat manager and is also in charge of purchasing meat for other restaurants in the chain.

田端　唯史Yuishi Tabata

Kitano Tenmangu Niku to Niwa MATSUO 北野天満宮　肉と庭　まつを Kyotogosho/Nishijin, Kyoto Steak,Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Steak

木村　勇太Yuta Kimura

A chef who has traveled throughout Japan, exploring and researching local specialties from various regions.

Mr. Kimura was born in Kyoto. In his 20s and 30s, he traveled across Japan, exploring and researching local specialties. In 2019, he joined Nikuryori Matsuojuku, a restaurant opened by his father. In July 2023, he took over the restaurant from his father and reopened it as Kitano Tenmangu Niku to Niwa MATSUO.

木村　勇太Yuta Kimura

node node Shijo Karasuma/Karasuma Oike, Kyoto Bistro,Italian/French / General / Western Sosaku (creative cuisine) / Wine

藤岡　正弘Masahiro Fujioka

A chef who is well-versed in various genres, such as French home cooking and Italian cuisine.

Mr. Masahiro Fujioka was born in 1978 in Kyoto. After graduating from university, he studied cooking and restaurant management basics at a café restaurant. Then, at the famous restaurant Bistro Bon Morso in Kawaramachi, Kyoto, he learned dishes that express the depth of French home cooking and special cooking techniques. After working as the head chef of a large Italian restaurant, he worked as the head chef of the Italian dining restaurant Gion TAC in Gion, Kyoto. Now, he is not limited to Western cuisine but is actively engaged in training and classes in various genres, such as Japanese and Asian food.

藤岡　正弘Masahiro Fujioka

Restaurant ranking

Browsing history

Miyazaki Ozaki Beef Washoku Teppanyaki Gin Umeda Hilton Plaza West

Mr. Higuchi finds true pleasure and purpose in working as a chef.

Common Well

At 18, Mr. Tsuda began his culinary career and has continued to hone his skills with single-minded devotion.

Niku no Akai

Growing up surrounded by various cuisines, Mr. Akai became a food expert.

Japanese restaurant Yu-chan

Mr. Sakigawa opened his own restaurant after finding new goals for cooking.

Chuka-shibosai Hasunohana

Mr. Kimura is a head chef who produces new dishes through diverse experience and hard work.

Beef Tenderloin Yakiniku Restaurant SHINBA

Nikutei Yuhi

Mr. Sakurai connects ingredients selected from all over Japan and expresses them in his cuisine.

Wine to Washoku Mikuri

Mr. Nishi offers a blissful moment with the exquisite marriage of wine and Japanese food.

Ganso Kushi-shabu Matsutake Shinsaibashi Branch

Mr. Tanigawa learned the joys and rewards of the restaurant business from practical experience.

Gion Kankanderi Rei

A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.

Yakiniku Wabi Sabi Hozenji-Yokocho Main Branch

Mr. Miyasato has loved to eat since he was a child and cooked by himself.

Ebisu Premium

Mr. Fujita opened his dream izakaya, inspiring people with his culinary talent and humanity.

Sandaya Honten -Yasuragi no Sato-

Seeing the delight on his customers' faces is what really drove him to become a professional

Yakiniku Kobe Jushiya

Mr. Yokoyama offers a high-quality yakiniku experience with attention to all ingredients and space.

HONMACHI Tonteki x Showa Horumon Yakiniku Tenguya

Mr. Quang is a young veteran chef who has supported the kitchens of many restaurants, including Tenguya.

Kyoto Style Teppan Hasegawa

Bringing the Style of Kyoto-Style Teppanyaki Hasegawa to Shinsaibashi

Sushi to Baniku Oyaji Saigo no Nigiri Bettei

Mr. Kajiwara is an experienced chef who presents various dishes; he started his career in Japanese cuisine out of admiration.

Yakiniku Tarafuku Suzuka Chuo-dori-ten

From musician to master of selecting better meats

Kitano Tenmangu Niku to Niwa MATSUO

A chef who has traveled throughout Japan, exploring and researching local specialties from various regions.

node

A chef who is well-versed in various genres, such as French home cooking and Italian cuisine.