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81 - 100 of 424 chefs

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

Brasserie Potiron

Brasserie Potiron

  • Sannomiya, Hyogo
  • French,Italian/French / General / French / Wine

萱澤 昌浩Masahiro Kayazawa

Offering Western culinary techniques in a more casual setting.

Mr. Kayazawa was born in 1984 in Nara. After building a career as a chef in Tokyo and Osaka, he opened Brasserie Potiron. Mr. Kayazawa has studied Western cuisine, including French and Italian. As a place that allows diners to casually enjoy dishes that make the most of the skills he has cultivated, he continues to operate Brasserie Potiron.

萱澤 昌浩Masahiro Kayazawa

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

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

Shokudoen Kita Shinchi Branch

食道園 北新地店

  • Kita-Shinchi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

黒木 幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木 幸喜Kouki Kuroki

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

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

Syokudoen Soemon-cho Main Branch

食道園 宗右衛門町本店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

黒木 幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木 幸喜Kouki Kuroki

Unagi Sansho Gogyou

鰻山椒五行

  • Nijo Castle, Kyoto
  • Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

前原 喬Takashi Maehara

Mr. Maehara's goal is to offer eel and Hitsumabushi that will satisfy even the most discerning eel lover.

He was born in 1981 in Nara. After working as a Western-style cook and a baker, he joined Kyoto Marumochiya company. As a Japanese confectionery chef, he has experience making Japanese sweets, selling them in stores, and operating stalls in department stores nationwide. He has supported Kyoto Marumochiya from various angles by utilizing the knowledge and skills he has cultivated. Currently, he is working as a chef for Unagi Sansho Gogyou. The owner of Kyoto Marumochiya is also an eel lover, so he serves eel with attention to every element, aiming for "excellent dishes that even eel enthusiasts will be satisfied with."

前原 喬Takashi Maehara

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

Kikou Karahashi

季肴 からはし

  • Kita-Shinchi, Osaka
  • Kaiseki (course menu),Japanese / General / Cookshop / Sashimi (raw fish)/Seafood

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

Yakiniku Nanatsuboshi Shinsaibashisuji Branch

焼肉七つ星 心斎橋筋店

  • Minamisemba, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

岩谷 一輝Kazuki Iwatani

Mr. Iwatani continues to attract people both in taste and price.

Mr. Iwatani is the head chef at Yakiniku Nanatsuboshi Shinsaibashisuji Branch. Nanatsuboshi offers seven kinds of beef, carefully selected for their taste and price; each is a rare part of Japanese black beef. He and the restaurant continue to attract visitors with its delicious food and reasonable prices, which can only be offered by a Yakiniku restaurant directly operated by a butcher store with four branches in the Sanda area of Kobe.

岩谷 一輝Kazuki Iwatani

Kyoto Yakiniku-dokoro Kihara

京都焼肉処きはら

  • Kyotogosho/Nishijin, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

木原 大輔Daisuke Kihara

Offering high-quality meat and smiles with the theme of "Feast and Special Feeling."

Mr. Kihara was born in Kyoto in 1982. He spent over 6 years honing his skills and knowledge in various establishments, including international cuisine restaurants and izakayas, while living away from his hometown in Tokyo. Inspired by a friend's words, he returned to Kyoto to pursue his dream of owning his own restaurant. He took over and reopened a long-standing yakiniku restaurant with nearly 30 years of tradition. Although he struggled daily with the unfamiliar yakiniku business at first, he now believes that Kihara's unique flavors and ambiance have taken root, earning the love of the local community.

木原 大輔Daisuke Kihara

DIP GARDEN TERRACE KITTE Osaka Branch

DIP GARDEN TERRACE KITTE大阪店

  • Osaka Station/Umeda Station, Osaka
  • Asia,Other Asian / Thai / Indian / Imported Beer

ピパット ソンブーンPipat Sonboon

Mr. Pipat Sonboon is a Thai cuisine specialist who delights guests with authentic techniques.

He is from Thailand. After training as a chef in his home country for 10 years, he joined the current company in 2015. Since then, he has continued to satisfy customers across various locations with the skills he mastered in Thailand. He is now the Thai cuisine chef at DIP GARDEN TERRACE KITTE Osaka Branch. He delights customers of all generations with authentic and flavorful dishes like the signature Green Curry and Tom Yum Kung.

ピパット ソンブーンPipat Sonboon

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

Kyo-ryori Otabicho Tagoto

京料理 御旅町田ごと

  • 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

Kappo Sakaba Miotsukushi Tennoji Branch 

割烹酒場 みおつくし 天王寺店

  • Tennoji/Abenobashi, Osaka
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

田村 知之Tomoyuki Tamura

Fascinated by delicious food, Mr. Tamura aspired to become a chef who could cook his own dishes.

He was born in 1993 in Osaka. He experienced a part-time job in a restaurant as a student, which sparked his interest in cooking. Started his professional career as a chef at Hanagoyomi in Swissôtel. After that, he moved to Kappo Ajisai and further honed his skills. In July 2022, he was offered a position at Miotsukushi Tennoji Branch and became the head chef.

田村 知之Tomoyuki Tamura

Mahoroba Teppan Shinsaibashi

mahoroba 鉄板 心斎橋

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / French

和田 征二 Seiji Wada

Mr. Wada is a head chef who came to Teppanyaki from France, fascinating guests with his brilliant techniques.

He was born in 1970 in Osaka. Entered the culinary industry by being introduced by an acquaintance and began his career at a charcoal-grilled steak and Yakiniku restaurant. At the age of 21, he moved to Hotel Granvia-Osaka, where he honed his skills in the world of French cuisine. He finds enjoyment in cooking and makes an effort every day. After turning 30, he switched to teppanyaki and continued his studies. Then, became the head chef at Mahoroba Teppan Shinsaibashi, which opened in April 2023.

和田 征二 Seiji Wada

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

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