Kyoto and Osaka Area Chef search result : Page 5

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

Kobe Beef Yakiniku Okatora 神戸ビーフ焼肉　お加虎 Sannomiya, Hyogo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

坂本　敏章Toshinori Sakamoto

Mr. Sakamoto takes more pride in his passion and commitment to meat than anyone else.

He was born in 1997 in Hyogo. Having loved cooking since childhood, he entered the restaurant industry after graduating. He honed his skills as a chef at GRAND SHARK, a dining bar in Kobe. In May 2023, when Kobe Beef Yakiniku Okatora opened, he joined the company. Under manager Mr. Takayuki Kato and owner Mr. Koji Okamoto, he serves carefully selected beef each day. Having more passion and care for meat than any other person, he prides himself on delighting the eyes and palates of visitors with his flavors and presentation.

坂本　敏章Toshinori Sakamoto

Kyoto Italian Oshokuya Kappa 京都イタリアン　欧食屋　Kappa Shijo Karasuma/Karasuma Oike, Kyoto Italian,Italian/French / Italian / Spanish / Wine

石橋　健志Kenji Ishibashi

The Chef's Recommendations

Mr. Ishibashi wants to bring joy to people through cooking, which he has loved since childhood.

Mr. Ishibashi has been interested in cooking since elementary school when he helped his mother cook and even tried making his own lunch. While studying to be a dietitian, he had a part-time job in a restaurant, which increased his interest in cooking. After graduating, he began a full-fledged career in the culinary field. He became a barista and a junior vegetable connoisseur, expanding his knowledge of food. In 2016, he opened the Italian restaurant Oshokuya Kappa, and he is constantly striving to offer dishes that please customers.

石橋　健志Kenji Ishibashi

Japanese Restaurant Hana-Goyomi 日本料理「花暦」 Namba, Osaka Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi

花田　浩之Hiroyuki Hanada

Mr. Hanada is enjoying his life as a chef, realizing the dream that he has been drawing since childhood.

He was born in 1971 in Fukuoka. His love of cooking since childhood led him to dream of becoming a chef in Osaka. To fulfill this dream, he began training as a chef at a catering restaurant specializing in Kyoto-style kaiseki and Japanese cuisine. The restaurant owner-chef introduced him to Mr. Kurosaki, the executive chef at the time, and he joined Hana-Goyomi. Currently, he stands at the forefront as the restaurant's Executive Head Chef for Japanese cuisine.

花田　浩之Hiroyuki Hanada

Kushi-no-Bo Sky Bld. branch 串の坊　スカイビル店 Osaka Station/Umeda Station, Osaka Izakaya (Japanese tavern),Taverns / General / Kushiage (deep-fried skewers)

西村　良平Ryohei Nishimura

He has been working exclusively at [Kushi-no-Bo] as he first started as part-time worker, to become a real professional chef of deep-fried skewers.

He was born in 1973 in Hyogo prefecture. When he worked part-time at [Kushi-no-Bo] in Kitashinchi, he found the joy of cooking, and became a full-time employee to be a [real professional chef of deep-fried skewers]. He has been working for more than 20 years exclusively for cooking [deep-fried skewers] using seasonal ingredients, currently as a chef and the manager. He carefully prepares skewers one by one focusing on making a good balance between the ingredient and batter, while keeping the oil fresh for frying skewers. He keeps offering just-cooked hot skewers fried with exquisite timing to bring out the original savory taste of the ingredients with a crispy texture.

西村　良平Ryohei Nishimura

Italian Restaurant Tavola D'oro イタリア料理　ターヴォラ　ドォーロ Namba, Osaka Italian,Italian/French / Pasta / European / Beer

栗岡　卓佐Takusuke Kurioka

Mr. Kurioka was fascinated by authentic Italian cuisine.

During his student days, he spent time abroad and was fascinated with authentic Italian cuisine, especially the dishes served in ristorantes. After returning to Japan, he studied culinary arts at the Tsuji Culinary Institute. Upon graduation, he honed his skills at Italian restaurants in Osaka, Nagoya, and Tokyo.

栗岡　卓佐Takusuke Kurioka

Yakinikudokoro Mataraiya 焼肉処　又来家 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

廣井　浩史Hiroshi Hiroi

With a good mentor, Mr. Hiroi was attracted to cooking and followed the chef's path.

He was born in 1981 in Osaka. At 16, he jumped into the world of Japanese cuisine. In his training, he met a good mentor and was attracted to cooking and started his career as a chef. He then experienced various genres and worked as an SV for a large ramen chain store in Kyoto. Although he left the culinary world for once, his experience was rewarded when his current company launched a new food and beverage business, and he entered into the yakiniku business.

廣井　浩史Hiroshi Hiroi

Pontocho Kushiyoshi 先斗町　串よし Kiyamachi/Pontocho, Kyoto Japanese,Japanese / General / Kushiage (deep-fried skewers) / Kyoto Cuisine

西川　公二Koji Nishikawa

Mr. Nishikawa became a chef, wanting to delight people with delicious food.

He was born in 1991 in Nara. Always having loved to eat, he wanted to be the one to make it someday. His desire to "make lots of people happy with delicious food" grew stronger, and he decided to pursue a career in the culinary field. He trained at a small, traditional Western-style restaurant in the mountains of Nara that served dishes using organic vegetables grown on the restaurant's own farm. Currently, he shows his skills at Kushiyoshi.

西川　公二Koji Nishikawa

Hokkaido Kita Sakaba Umeda Branch 北海道　キタ酒場　梅田店 Nishi-Umeda, Osaka Izakaya (Japanese tavern),Taverns

Sumibiyaki Dining Okageya Umeda Branch 炭火焼dining　おかげ家　梅田店 Chayamachi/Nakazakicho, Osaka Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken / Oyakodon (chicken and egg bowl)

西村　悠貴Yuuki Nishimura

Moved from a place of communicating with customers to a place of serving meals.

Mr. Nishimura was born in 1987 in Osaka. While working part-time at Izakaya pubs, he enjoyed interacting with customers in the hall, and his desire to satisfy them became stronger. In 2018, he switched from serving dishes to making them in the kitchen. He feels joy not only in the fact that his food is enjoyed but also that the space becomes warmer and more festive through the food.

西村　悠貴Yuuki Nishimura

Sushi Senzu Kitashinchi Souhonten 鮨仙酢　北新地　総本店 Kita-Shinchi, Osaka Sushi,Japanese / Sushi

竹地　輝昌Terumasa Takechi

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

Torisakana Umeda Branch トリサカナ梅田店 Osaka Station/Umeda Station, Osaka Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood

西村　悠貴Yuuki Nishimura

Moved from a place of communicating with customers to a place of serving meals.

Mr. Nishimura was born in 1987 in Osaka. While working part-time at Izakaya pubs, he enjoyed interacting with customers in the hall, and his desire to satisfy them became stronger. In 2018, he switched from serving dishes to making them in the kitchen. He feels joy not only in the fact that his food is enjoyed but also that the space becomes warmer and more festive through the food.

西村　悠貴Yuuki Nishimura

Namba Teppanyaki Sublime 難波　鉄板焼き　Sublime Namba, Osaka Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

Unagi no Masa うなぎのまさ Kamihonmachi, Osaka Unagi (eel),Japanese / General / Unagi (eel) / Sake

石黒　岳Gaku Ishiguro

Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.

He was born in 1998 in Osaka. Since his family owned a French restaurant, he was familiar with the work of a chef from childhood. Started his training at a Japanese restaurant. After that, he moved to a members-only sushi restaurant to further hone his skills. The decision was made to launch a restaurant specializing in eels at the same store, and he was given the responsibility for it. In September 2022, the restaurant opened as Unagi no Masa. As manager and chef, he is in charge of the restaurant. He is a qualified sommelier.

石黒　岳Gaku Ishiguro

Fujino 藤乃 Fukushima/Noda, Osaka Japanese,Japanese / Soba (noodles) / Nabe (hot pot) / Duck

門野　倫也Michiya Kadono

The Chef's Recommendations

From part-time work during high school, Mr. Kadono chose the path of living on his own skills.

He was born in 1973 in Hyogo. He gained experience in the food and beverage industry through a part-time job during high school. Despite working as a salaried employee at a major corporation, he aspired to work independently with his skills, leading to his decision to leave the company. He was fortunate to have good colleagues and trained in Western cuisine, Japanese cuisine, French cuisine, and handmade soba noodles. Through this journey, he came across the owner of Fujino, and has been serving as the head chef since 2014. With a desire to expand his culinary expertise, he learned handmade soba, and he makes sure to create menus that utilize his many experiences.

門野　倫也Michiya Kadono

Korean Restaurant Yuchun 焼肉冷麺ユッチャン Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

安川　秀一Shuichi Yasukawa

Mr. Yasukawa has been trained in Yakiniku his entire career. He is a professional meat cutter.

He was born in 1985 in Shimane. He has loved Yakiniku since he was a child. When deciding on a career path after graduating from high school, he chose to enter the restaurant industry because he wanted to entertain guests with the "finest Yakiniku." Gained experience at restaurants such as Korean Restaurant Renge and Ginmiya, learning how to recognize delicious meat, cut it, and serve it. In December 2020, he joined the restaurant as a chef at the same time as Yuchun opened in Kitashinchi.

安川　秀一Shuichi Yasukawa

GOOD GOOD GOOD MEAT & HOKKAIDO GOOD GOOD GOOD MEAT & HOKKAIDO Osaka Station/Umeda Station, Osaka Dining Bar,Dining bar / General / Italian / Western Sosaku (creative cuisine)

山下　諒平Ryohei Yamashita

Mr. Yamashita was impressed by a chef's skills on TV and became a chef.

He was born in 1984 in Hyogo. He was impressed by the chefs' skills he saw on TV as a child and has longed to become a chef. After graduating from high school, he began training as a chef and honed his skills in places such as Italian restaurants. While training, he met Mr. Handa of GOOD GOOD Inc. and opened GOOD GOOD GOOD MEAT & HOKKAIDO in April 2023. Currently, he is the head chef.

山下　諒平Ryohei Yamashita

Nikusho Gyuko Shinsaibashi Branch 肉匠　牛虎　心斎橋店 Minamisemba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

小川　智大Tomohiro Ogawa

Seeing Mr. Ogawa's experienced coworkers made him realize the joys of customer service.

He was born in 1984 in Nara. When Mr. Ogawa worked part-time at the Japanese BBQ restaurant Urae-tei, he was inspired by senior employees and learned the joys of customer service. This experience led him to become a chef who discovered the joys of cooking in addition to customer service. He then trained and refined his skills at another Japanese BBQ restaurant. He currently works at the Shinsaibashi branch of Nikusho Gyuko. He talked about the importance of customer service, which values thoughtful care.

小川　智大Tomohiro Ogawa

Charcoal grilled steak and wine obiobi 炭焼きステーキとワイン obiobi Sannomiya, Hyogo Italian,Italian/French / Steak / Western Teppanyaki (iron griddle grilling) / Italian

菅　徹Toru Suga

Heartfelt dishes presenting the best of ingredients.

[Charcoal grilled steak and wine obiobi] started with a desire to provide delicious food and a comfortable space with selective ingredients and friendly faces. The best of the ingredients, instead of surprise performance, is what [Charcoal grilled steak and wine obiobi] always strives to create.

菅　徹Toru Suga

Tawaramoto Maruto Shoyu 田原本マルト醤油 Kashihara, Nara Japanese,Japanese / General

大田　雄也Yuya Ota

Offering local gastronomy with ingredients from Nara and MARUTO soy sauce.

Mr. Ota was born in 1981 in Mie. Started his culinary career after graduating from university. With 10 years of cooking experience in Tokyo, he relocated to Nara. He has worked in Japanese cuisine and a café-restaurant using Nara Prefecture's ingredients. In 2021, he became the head chef at Tawaramoto Maruto Shoyu. Every day, he goes to the farm to grow, harvest, and cook nearly 150 varieties of vegetables a year. He welcomes guests with dishes that make the most of MARUTO soy sauce and Nara's ingredients.

大田　雄也Yuya Ota

Restaurant ranking

Browsing history

Kappo Sakaba Miotsukushi Tennoji Branch

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

Kobe Beef Yakiniku Okatora

Mr. Sakamoto takes more pride in his passion and commitment to meat than anyone else.

Kyoto Italian Oshokuya Kappa

Mr. Ishibashi wants to bring joy to people through cooking, which he has loved since childhood.

Japanese Restaurant Hana-Goyomi

Mr. Hanada is enjoying his life as a chef, realizing the dream that he has been drawing since childhood.

Kushi-no-Bo Sky Bld. branch

He has been working exclusively at [Kushi-no-Bo] as he first started as part-time worker, to become a real professional chef of deep-fried skewers.

Italian Restaurant Tavola D'oro

Mr. Kurioka was fascinated by authentic Italian cuisine.

Yakinikudokoro Mataraiya

With a good mentor, Mr. Hiroi was attracted to cooking and followed the chef's path.

Pontocho Kushiyoshi

Mr. Nishikawa became a chef, wanting to delight people with delicious food.

Hokkaido Kita Sakaba Umeda Branch

Sumibiyaki Dining Okageya Umeda Branch

Moved from a place of communicating with customers to a place of serving meals.

Sushi Senzu Kitashinchi Souhonten

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

Torisakana Umeda Branch

Moved from a place of communicating with customers to a place of serving meals.

Namba Teppanyaki Sublime

Unagi no Masa

Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.

Fujino

From part-time work during high school, Mr. Kadono chose the path of living on his own skills.

Korean Restaurant Yuchun

Mr. Yasukawa has been trained in Yakiniku his entire career. He is a professional meat cutter.

GOOD GOOD GOOD MEAT & HOKKAIDO

Mr. Yamashita was impressed by a chef's skills on TV and became a chef.

Nikusho Gyuko Shinsaibashi Branch

Seeing Mr. Ogawa's experienced coworkers made him realize the joys of customer service.

Charcoal grilled steak and wine obiobi

Heartfelt dishes presenting the best of ingredients.

Tawaramoto Maruto Shoyu

Offering local gastronomy with ingredients from Nara and MARUTO soy sauce.