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81 - 100 of 417 chefs

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

Gyoza & Beer 541+

ギョーザ&ビール541+

  • Yotsubashi/Shinmachi/Horie, Osaka
  • Gyoza (dumplings),Chinese / Gyoza (dumplings) / Yum Cha/Dim Sum / Beer

淺野 周平Shuhei Asano

Digging deep into the fascination of Gyoza, Mr. Asano opened a restaurant to enjoy it with beer.

He was born in 1978 in Osaka. He was attracted to the food and beverage industry because he could see reactions to food and service right in front of his eyes. He has been involved with restaurants for a long time, not as a chef but as the one who manages them. After training at the Bib Gourmand-certified Korean restaurant Mrs. Yoon, he opened Gyoza & Beer 541+ in 2013. Much knowledge gained from the chefs of the time, including French and ethnic cuisines, was also the basis of the restaurant.

淺野 周平Shuhei Asano

Taishu Yakiniku Birichan Namba Shinsaibashi Branch

大衆焼肉びりちゃん 難波心斎橋店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

山本 悠貴Yuuki Yamamoto

Mr. Yamamoto is a chef who pursues the smiles on his guests' faces, motivated by their "It was delicious." 

He was born in 1991 in Shiga. Attracted by the opportunity to hear "Thank you" and "It was delicious" directly from guests and to see their smiling faces, he entered the culinary world. He obtained a chef's license while working. His career started at an izakaya (Japanese-style pub). Then, after gaining experience at a tuna yakiniku restaurant, he joined his current company. Recognized for his abilities, he has managed the Birichan Namba Shinsaibashi Branch since its opening in April 2024.

山本 悠貴Yuuki Yamamoto

Kobe Steak Sai Dining

神戸ステーキ 彩ダイニング

  • Sannomiya, Hyogo
  • Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Seafood

浜崎 剛Go Hamasaki

Seeing the smiles on the faces of customers and hearing the word "delicious" makes him happy to have chosen this path

A former teacher once taught him that making delicious food is a matter of course. But to make something that has more, the most important thing is one's feelings. Making full use of the techniques and knowledge acquired over 17 years of experience, he continuously endeavors to make dishes that delight his customers.

浜崎 剛Go Hamasaki

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

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

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

Go-En Kyoto Sanjo Shinmachi

Go-En 京都三条新町

  • Nijo Castle, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

石原 慎Susumu Ishihara

Offering smiles and satisfaction is what drives Mr. Ishihara to keep improving himself.

His love of cooking led him naturally to choose a culinary career. As a chef, he takes pleasure in serving delicious food to many people every day. He strives to maximize the appeal of yakiniku while paying close attention to every detail, from the selection of meat to the degree of grilling and sauce.

石原 慎Susumu Ishihara

India Nepal Restaurant Everest Cafe

インド・ネパール料理 エベレスト カフェ

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Indian,Other Asian / Curry / Indian / Nepalese

SUBEDI MAHENDRA BAHADURSUBEDI MAHENDRA BAHADUR

Brings joy and excitement to people through cooking.

Driven by a passion for cooking, Mr. Bahadur decided to pursue a career as a chef. He realizes the joy of eating and its importance and finds the greatest pleasure in serving each dish with that thought behind it. Currently, he works at Everest Cafe, where he offers his heartfelt cuisine to the visitors.

SUBEDI MAHENDRA BAHADURSUBEDI MAHENDRA BAHADUR

Shinsaibashi Steak

心斎橋ステーキ

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

秦 幸治Koji Hata

With a passion for cooking, Mr. Hata decided to pursue a career in the culinary field and opened his restaurant after waiting with full preparation.

He was born in 1966 in Fukuoka. Having loved cooking since school, he started working for a telecommunications company, but his passion for cooking was so strong that he jumped into a Japanese restaurant in Fukuoka Prefecture, where he trained for seven years. He then trained for four years at a Japanese restaurant in Tokyo, where he served as sous chef. After working as a sous chef at a teppanyaki restaurant in Tokyo and as a manager at a teppanyaki restaurant in Osaka, he opened his own teppanyaki restaurant, Oh! My Steak in Osaka.  In 2024, he opened the second restaurant, Shinsaibashi Steak.

秦 幸治Koji Hata

Kuroge Wagyu Dining YO-U

黒毛和牛ダイニング 様 (YO−U)

  • Osakananko (Osaka South Port), Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)

黒崎 次郎Jiro Kurosaki

The Chef's Recommendations

From learning the ropes of the trade to realizing his dream of running his own restaurant...

Born in Kobe, Hyogo Prefecture. From the age of 14, he nurtured a dream of running his own business, and started taking steps towards achieving that dream. After studying at the Tsuji Gakuen School of Culinary Arts, he learned French cuisine hands-on in the kitchens of the Hotel Plaza. After this, he decided to further his training by studying French cooking in France. Returning to Japan and to his roots, he set off, at 27 years of age, to work in a creative Japanese restaurant interweaving French and traditional Japanese cuisine. At the age of 30, after working as a chef for three years, he started his own business, focusing mainly on sales management for 5 years to further hone his business know-how and skills. At the same time, he continued working as an assistant chef, and opened the Kuroge Wagyu Dining restaurant in Ashiya, which moved to its current location in 2006.

黒崎 次郎Jiro Kurosaki

Teppan Yakiniku Steak Mikinao

鉄板焼肉ステーキ樹直

  • Sannomiya, Hyogo
  • Steak,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak

大塚 直樹Naoki Otsuka

Bringing local flavors to the world. Mr. Otsuka's passion for meat produces the best Teppanyaki.

He was born in 1977 in Hyogo. He decided to pursue his career in the culinary field because he cooks part-time and has loved cooking since he was a student. Trained at local restaurants in Kobe. He developed a particular passion for meat dishes and dreamed of opening a steak restaurant. This dream came true in November 2023 when he opened Teppan Yakiniku Steak Mikinao.

大塚 直樹Naoki Otsuka

Robatayaki Isshin Namba branch

炉端焼き一新 難波店

  • Namba, Osaka
  • Japanese,Japanese

松本 悠一Yuichi Matsumoto

Aiming to cook delicious food that will bring smiles to customers' faces without forgetting original intention.

Mr. Matsumoto was born in 1993 in Osaka. He originally started out with a love of cooking and the joy of having people tell him how delicious his food was. His quest for more delicious food and flavors led him to become a professional chef. After gaining experience as a part-timer at various restaurants, he ended up at Isshin. Always remembering his original intention, he continues to put his heart and soul into satisfying his customers so they will want to return.

松本 悠一Yuichi Matsumoto

Sushi Hasegawa Shinsaibashi Main Branch

寿司 はせ川 心斎橋 本店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

加藤 妙Takumi Kato

Procuring rare and valuable ingredients from all over Japan daily.

Mr. Kato was born in 1975 in Shiga. He had a passion for food and decided to pursue a career in cooking. After training for 3 years at a sushi restaurant in Kyoto, he honed his skills at various sushi and traditional Japanese restaurants in Shiga, including seafood restaurants, ryokans, and hotels. Currently, He is the manager at Sushi Hasegawa in Shinsaibashi. He prioritizes using natural ingredients that are good for the body and always strives to make dishes that are not only flavorful but also easy for customers to enjoy, considering their size and taste preferences.

加藤 妙Takumi Kato

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

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

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

Gionshinbashi Nakatani

祇園新橋中谷

  • Gion, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

中谷 一郎Ichiro Nakatani

Over 20 years dedicated to Japanese cuisine! A skilled chef honed in Kyoto's renowned restaurants.

Mr. Nakatani was born in 1975 in Kyoto. Coming from a family that ran a pottery shop, with close ties to chefs from a young age, it was only natural to pursue a career in cooking. This craftsman-like chef spent 20 years honing his skills in Japanese cuisine at renowned hotels and esteemed restaurants in Kyoto. Utilizing his extensive skills and experience, he became independent in October 2015, opening his restaurant, Gionshinbashi Nakatani, in the atmospheric area of Gion. The restaurant's reputation quickly spread through word of mouth, attracting the attention of food enthusiasts.

中谷 一郎Ichiro Nakatani

cafe&bar YOKACHORO

cafe&bar YOKACHORO

  • Tanba/Kinosaki, Hyogo
  • Dining Bar,Dining bar / General / Cake / Wine

角田 大和Yamato Tsunoda

Using ingredients from Awaji Island and Sasayama, Mr. Tsunoda offers dishes rooted in the local community.

He was born in 1988 in Hiroshima. His involvement in the food and beverage industry began when he worked at a restaurant in the Kanto region that served naturally grown vegetables. At the same restaurant, he gained a wealth of experience in everything from food distribution to restaurant operations. By chance, he moved to Tamba-shi, Hyogo. He owned a farm, served as head chef at a restaurant, and later became independent. Due to a series of events, including the Corona disaster and the relocation of his base to Awaji Island, he temporarily closed his restaurant. In March 2024, he opened "cafe&bar YOKACHORO" at a new location.

角田 大和Yamato Tsunoda

Motsusui Nara-Sanjo Branch

もつ粋 奈良三条店

  • Nara, Nara
  • Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Horumon (offal meat) / Motsu Nabe (offal hot pot)

森下 良希Yoshiki Morishita

Mr. Morishita is a chef who supports various menus such as motsunabe, skewers, and a la carte dishes. 

He was born in 1993 in Nara and has been engaged in the food and beverage industry since he was 16. Beginning with a part-time job, he worked as a cook in a Chinese restaurant, a ramen restaurant, and an izakaya pub.  Currently, he is a chef at Motsusui Nara-Sanjo Branch. Mr. Morishita has experienced menus of various genres. In addition to motsunabe and skewers, he supports a varied menu that features mainly Japanese dishes but also Korean-style dishes

森下 良希Yoshiki Morishita

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