Kyoto and Osaka Area Chef search result : Page 2

Gion Okumura 祇園おくむら Gion, Kyoto French,Italian/French / Kyoto Cuisine / French / Wine

上辻　弘文Hirofumi Kamitsuji

Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.

Mr. Kamitsuji was born in 1980 in Kyoto. The head chef and manager of Gion Okumura. He began his training at age 20 when he got a chance to work with his current restaurant. He learned many aspects of Okumura style, a pioneer of "French Kaiseki," a fusion of French cuisine and Kyoto Kaiseki, including cooking techniques, taste, hospitality, and seasonal arrangements. After years of dedication and training, he assumed his current position in 2018. While preserving the traditions handed down by his predecessors, he also explores new directions by introducing more dishes using local ingredients, shaping a new chapter in the restaurant's history.

上辻　弘文Hirofumi Kamitsuji

Kuromon Kuragin 黒門　蔵銀 Nipponbashi, Osaka Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

越田　千枝子Chieko Koshida

Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.

She was born in 1955 in Osaka. Wishing to make people smile with food, she entered the culinary world. Started professional career at a Japanese-style izakaya. Since then, she has made various dishes at Japanese Izakaya restaurants. In 2016, she joined Kuragin. After spending 7 years as the assistant manager of the restaurant, she became the manager of Kuromon Kuragin, which opened in 2023. With the experience and skills she has cultivated, she works hard every day at the new restaurant.

越田　千枝子Chieko Koshida

Dotonbori Seikasaketen 道頓堀　青果酒店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Dining Bar,Dining bar

赤堀　永Hisashi Akahori

Mr. Akahori turns any fruit into delicious fruit sours!

Leave it to him, from snacks that go well with drinks to meat dishes.

赤堀　永Hisashi Akahori

Sumibi Yakitori Sakomori Kita-shinchi Main Branch 炭火焼鳥さかもり北新地本店 Kita-Shinchi, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine

園田　勉Tsutomu Sonoda

The desire to "see the smiles on the faces of people he loves" is the starting point for Mr. Sonoda as a chef.

He was born in 1976 in Hyogo. Started cooking because he wanted to "see the joy on his loved ones' faces. His career in the restaurant industry began at 16, and he is currently working as a chef at Sakamori. Mr. Sonoda continues to value his passion for "people's smiles," which was his starting point as a chef. He is committed to making the restaurant a place that brings smiles to customers' faces by taking care to control the quality of the cuisine itself, the speed at which it is served, and the temperature at which it is delivered.

園田　勉Tsutomu Sonoda

Unagidokoro Umami うなぎ処　美味美 Tenmabashi, Osaka Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

森本　優子Yuko Morimoto

Adding color to special days of tourism and small everyday luxuries.

Ms. Morimoto was born in Osaka. Experienced sushi restaurant in Tezukayama, Abeno, in Osaka City for 5 years. As a hall staff member at the restaurant, which also serves kaiseki cuisine, she has watched over people's precious dining moments. She now works as the manager at Unagidokoro Umami. In a space where guests can enjoy a meal with history and culture, she provides color to special occasions for tourists and small luxuries for local people in their daily lives.

森本　優子Yuko Morimoto

Teppanyaki Kobe 鉄板焼　神戸 Namba, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

平瀬　和豊Kazutoyo Hirase

Admired the appearance of chefs and entered the world of cooking.

Mr. Hirase was born in 1975 in Hyogo. Influenced by the TV program he watched as a student, he decided to become a chef. Joined a members-only resort hotel and began his career in earnest. Since then, he has continued to hone his skills around Hyogo and the Hokuriku region and joined Teppanyaki Kobe in 2009. Currently, he provides guests with a pleasant experience with his brilliant teppanyaki performances and thoughtful hospitality.

平瀬　和豊Kazutoyo Hirase

Kobe Ahtpekot 神戸アントレコット Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes)

古谷　公一Koichi Furutani

Mr. Furutani offers an enjoyable moment of food cooked on a griddle. The lively cooking with flame is a must-see!

Mr. Furutani was born in Kobe. After studying techniques and connoisseurs of ingredients at several steakhouses, he opened Kobe Ahtpekot in 2012 as the owner and chef. He offers quality Japanese beef, including Kobe beef, at a reasonable price by purchasing through his own channels. His lively and delicate cooking of the popular "Ice Cream on the Griddle" is a must-see! He is constantly striving to provide his customers with a pleasant dining experience.

古谷　公一Koichi Furutani

Tagoto Main Branch 田ごと　本店 Shijokawaramachi/Teramachi, Kyoto Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

吉永　倫英Norihide Yoshinaga

Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.

He was born in 1971 in Osaka. After graduating high school, he moved to Kyoto to learn Kyoto cuisine. Upon discovering the renowned Kyoto cuisine establishment, Tagoto, he decided to join the company. He studied traditional Kyoto cuisine from its foundation, acquiring cooking techniques. Through his training, he embodied the spirit of hospitality unique to Kyoto. With the knowledge and solid skills gained from years of experience, he was appointed as the head chef of the restaurant in 1999. Since 2012, he has served as the deputy director of the culinary department, continuing to preserve the taste of the long-established restaurant.

吉永　倫英Norihide Yoshinaga

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

JOYS TABLE Dining&Cafe JOYS TABLE Dining&Cafe Shichijo/Tambaguchi, Kyoto Dining Bar,Dining bar / General / Hamburger Steak / Steak

梅若　翔司Shoji Umewaka

Mr. Umewaka cherishes the "special moment" of enjoying a meal with someone else.

He was born in Kyoto. After graduating high school, he gained experience in a teppanyaki restaurant, cafe, and bakery. In March 2022, he opened JOYS TABLE Dining&Cafe, determined to create a restaurant where people can enjoy "meals," an important part of building relationships and communication. He aims to create a Western-style restaurant with a new-retro atmosphere where people can deepen their relationships with each other through meals.

梅若　翔司Shoji Umewaka

Sumibi Yakitori Sakomori Kitashinchi Hondoori Branch 炭火焼鳥さかもり北新地本通り店 Kita-Shinchi, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

高尾　大作Daisaku Takao

Mr. Takao entitles himself a "newcomer" at Kitashinchi, so always wants to be a challenger.

He was born in 1979 in Osaka. He worked as a salesperson for a cosmetics company in Tokyo and traveled around the country. Then, his passion for "not only pleasing many people but also wanting to see each customer's happy face right before him" led him to the food and beverage industry. After eight years of experience in Italian and yakitori restaurants, he was impressed by the yakitori at Sakamori and eventually joined the restaurant. Even now, as his career progresses, he remains humble, calling himself a "newcomer," and continues to take on new challenges every day.

高尾　大作Daisaku Takao

oh! My Steak oh！　マイステーキ Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak

秦　幸治Koji Hata

Mr. Hata's love for cooking led him to take that path in life. When he was finally ready, he opened his own restaurant.

Mr. Hata was born in 1966 in Fukuoka. He has loved food ever since he was a student. Even though he worked at a communications company, his passion for cooking was very strong. So, diving head-first into a job at a Japanese restaurant in Fukuoka, he trained there for 7 years. After that, he trained at a Japanese restaurant in Tokyo for 4 years, eventually serving as sous chef. After his time as sous chef at a Teppanyaki restaurant in Tokyo and as a head of a Teppanyaki restaurant in Osaka, he opened his own Teppanyaki restaurant, "oh! My Steak" in Osaka. He spends his busy days working as the owner and chef.

秦　幸治Koji Hata

Naniwa Yakiniku Saburo 浪華焼肉さぶろう Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Highball

北井　幸雄Yukio Kitai

To make high-quality meat even more delicious, Mr. Kitai also pays careful attention to details.

He is from Osaka. He worked at popular yakiniku restaurants in Osaka and has brought joy to many guests. Currently, he is active as the Floor Manager at Naniwa Yakiniku Saburo. His goal is to create a space where high-quality meat can be enjoyed even more deliciously. He pays careful attention to detail so guests can relax and enjoy their meals.

北井　幸雄Yukio Kitai

Private Room Yakiniku GemBeef Namba Shinsaibashi Main Branch 完全個室焼肉　GemBeef　難波心斎橋本店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

Gratin Cafe グラタンカフェ Iwade/Kinokawa/Hashimoto, Wakayama General,Western / General / Western Homemade Meal / Western Sosaku (creative cuisine)

有馬　卓Taku Arima

Joy was the starting point. Mr. Arima is the "creator" who manages Grattan Cafe.

He was born in 1969 in Hiroshima. As a young boy, a salmon meuniere he made in class inspired him to start cooking. He learned the joy of being a cook when he served the dish to adults who had heard of its reputation. In his youth, he worked as a food coordinator. While proposing dishes to numerous restaurants, he suggested "focusing on gratin" to one restaurant, which received a response beyond his thought. The response he received at that time became the starting point of Gratin Cafe.

有馬　卓Taku Arima

Jukusei Horumon Yamagatagyu Sumibiyakiniku Ushigatari 熟成ホルモン・山形牛　炭火焼肉　牛語 Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

津村　輝彦 Teruhiko Tsumura

Mr. Tsumura continues to follow the path he believes in.

He was born in 1986 in Osaka. He has been engaged in the restaurant business from a part-time job and has worked diligently in the industry. Throughout his career, he had many opportunities to work at restaurants that mainly served meat. Since he had been a customer of Ushigatari, he had the chance to work there. Utilizing the customer service skills and knowledge of ingredients that he has developed over the years, he is now running the restaurant as the manager.

津村　輝彦 Teruhiko Tsumura

3-second All-you-can-drink Yakiniku Sakaba Nankai Honsen Sakaieki Main Branch 3秒飲み放題焼肉酒場南海本線堺駅本店 Sakai, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (Japanese BBQ) / Horumon (offal meat)

生野　晋二Shinji Ikuno

"Yakiniku is a feast." Mr. Ikuno supports guests to have a good time.

He was born in 1977 in Osaka. While working part-time at restaurants as a student, he became fascinated with the world of chefs. After gaining experience in creative cuisine izakaya and robatayaki izakaya, he joined Yakiniku Sakaba Nankai Honsen Sakaieki Main Branch. With the motto of "thinking from the guest's perspective," he tries to work carefully to meet each person's needs.

生野　晋二Shinji Ikuno

Shinsaibashi Sushi Tvern Oyaji Saigo no Nigiri 心斎橋寿司居酒屋おやじ最後の握り Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

梶原　淳司Junji Kajiwara

Mr. Kajiwara has realized his dream of working as a Japanese food chef since childhood.

He was born in 1978 in Oita. Since elementary school, he naturally decided to pursue a career in cooking. He entered a high school that offered courses related to cooking. After graduation, he trained for two years at a local restaurant in his hometown of Oita. Following that, he moved to Osaka and dedicated three years to honing his culinary skills. Through connections in the culinary world, he met the current owner. Today, he continues his culinary journey as a chef at Oyaji Saigo no Nigiri.

梶原　淳司Junji Kajiwara

Kobe Beef Steak SAKURA 神戸牛ステーキ　桜 Sannomiya, Hyogo Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Japanese Sosaku (creative cuisine)

岡本　純Jun Okamoto

Attentive hospitality is the essence of teppanyaki

Born in 1976 in Hyogo Prefecture. He worked at a teppanyaki (ingredients grilled on an iron griddle) restaurant in Kobe for four years with the intent of becoming a chef. Afterward, he transferred to his current position at Kobe Beef Steak SAKURA, which offers the unique experience of teppanyaki. They present guests with attentive hospitality right in front of their very eyes within a modern, Japanese-style atmosphere.

岡本　純Jun Okamoto

CRAFTBEER&PIZZA 100K CRAFTBEER&PIZZA 100K Kyoto Station, Kyoto Italian,Italian/French / Pasta / Pizza / Craft Beer

吉村　おさむOsamu Yoshimura

Mr. Yoshimura offers a new sensory cuisine combining Kyoto ingredients with Italian cuisine, utilizing knowledge and skills honed in Japanese cuisine.

He was born in 1992 in Osaka. Growing up with parents who ran a restaurant, he was exposed to cooking from an early age. Naturally, this led him to pursue a career as a chef, specifically in Japanese cuisine. After working at Kitashinchi Maguche, offering a marriage of tuna and sake, he joined CRAFTBEER&PIZZA 100K when it opened in September 2023, challenging a new genre of Italian cuisine that goes well with sake, using Kyoto ingredients, especially Kyoto vegetables. He provides a unique style of cuisine with the knowledge and skills he has cultivated in Japanese cuisine.

吉村　おさむOsamu Yoshimura

Restaurant ranking

Browsing history

Gion Okumura

Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.

Kuromon Kuragin

Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.

Dotonbori Seikasaketen

Mr. Akahori turns any fruit into delicious fruit sours!

Sumibi Yakitori Sakomori Kita-shinchi Main Branch

The desire to "see the smiles on the faces of people he loves" is the starting point for Mr. Sonoda as a chef.

Unagidokoro Umami

Adding color to special days of tourism and small everyday luxuries.

Teppanyaki Kobe

Admired the appearance of chefs and entered the world of cooking.

Kobe Ahtpekot

Mr. Furutani offers an enjoyable moment of food cooked on a griddle. The lively cooking with flame is a must-see!

Tagoto Main Branch

Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.

Yakiniku Tarafuku Suzuka Chuo-dori-ten

From musician to master of selecting better meats

JOYS TABLE Dining&Cafe

Mr. Umewaka cherishes the "special moment" of enjoying a meal with someone else.

Sumibi Yakitori Sakomori Kitashinchi Hondoori Branch

Mr. Takao entitles himself a "newcomer" at Kitashinchi, so always wants to be a challenger.

oh! My Steak

Mr. Hata's love for cooking led him to take that path in life. When he was finally ready, he opened his own restaurant.

Naniwa Yakiniku Saburo

To make high-quality meat even more delicious, Mr. Kitai also pays careful attention to details.

Private Room Yakiniku GemBeef Namba Shinsaibashi Main Branch

Gratin Cafe

Joy was the starting point. Mr. Arima is the "creator" who manages Grattan Cafe.

Jukusei Horumon Yamagatagyu Sumibiyakiniku Ushigatari

Mr. Tsumura continues to follow the path he believes in.

3-second All-you-can-drink Yakiniku Sakaba Nankai Honsen Sakaieki Main Branch

"Yakiniku is a feast." Mr. Ikuno supports guests to have a good time.

Shinsaibashi Sushi Tvern Oyaji Saigo no Nigiri

Mr. Kajiwara has realized his dream of working as a Japanese food chef since childhood.

Kobe Beef Steak SAKURA

Attentive hospitality is the essence of teppanyaki

CRAFTBEER&PIZZA 100K

Mr. Yoshimura offers a new sensory cuisine combining Kyoto ingredients with Italian cuisine, utilizing knowledge and skills honed in Japanese cuisine.