Kyoto and Osaka Area Chef search result : Page 7

Koshitsu Niku Kappo KATANA Namba Branch 個室肉割烹 KATANA 難波店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Izakaya (Japanese tavern),Taverns / General / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine)

平田　友美Tomomi Hirata

Since childhood, Ms. Hirata has been interested in cooking and joined KATANA part-time during high school.

She was born in 2002 in Fukuoka. Since a young age, she has been interested in cooking and started working part-time at KATANA during high school. She was in the culinary course at high school and was also in charge of cooking at the restaurant. After graduating from culinary school, she became a full-time employee. She not only handles cooking but also works on menu development and more.

平田　友美Tomomi Hirata

Sandaime Wakihiko Shouten Shin-Fukushima Main Branch 三代目　脇彦商店　新福島本店 Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ)

松本　龍彦Tatsuhiko Matsumoto

If you forget your gratitude, you won't be able to meet delicious Japanese Wagyu.

Mr. Matsumoto is from Hyogo. He honed his skills by learning everything from cutting meat to judging it, mainly at famous restaurants in the Kansai region that specialize in meat dishes regardless of genre. Through his experience as a chef, he has always looked at meat, but the producers and suppliers understand the ingredients best. That is why he never misses saying, “Thank you for always supplying the best meat,” to Wagyu beef farmers and suppliers who carefully raise and deliver the beef.

松本　龍彦Tatsuhiko Matsumoto

Chukashusai Eigetsu 中華酒菜　瑛月 Tenmabashi, Osaka Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)

道浦　涼介Ryosuke Michiura

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.

He was born in 1989 in Osaka. He has worked as a cook in restaurants, mainly izakaya in the Osaka area. Having experienced a wide variety of menus, including Chinese, which is now his main genre, he has expanded his repertoire. Currently, he is the manager of Chukashusai Eigetsu. His goal is to make the restaurant loved by many users, not only Chinese lovers.

道浦　涼介Ryosuke Michiura

AVOCADO HOUSE NAMBA AVOCADO HOUSE NAMBA Namba, Osaka Mexican/Central American,Global/International / Middle Eastern/Arab / Mexican/Central American / International/Fusion

Tenma Sakaba Sushikin 天満酒場　すし金 Tenjinbashi/Tenjinbashi-suji, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Oden

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

Creative Japanese Confectionery Studio BASHOAN 創作和菓子工房　芭蕉庵 Osaka Station/Umeda Station, Osaka Cafe,Cafe/Sweets / Ice Cream / Wagashi (traditional Japanese sweets) / Japanese Tea

齋藤　有未Yumi Saito

She jumped into the field of Japanese confectionery along with her passion toward sweets and people.

She was born in 1996 in Osaka prefecture. She often made sweets since she was a child, as she liked cooking and also satisfying people. She was so astonished by eating tasty [warabi-mochi (bracken-starch dumpling)] at [Bashoan], as well as its style of grinding a stone mill to make your own flower, that she longed to be on the providing side. She started working at [Creative Japanese Confectionery Studio Bashoan] in 2015. Currently she is actively working as its manager, offering the traditional tastes with her smile to bring the enjoyment she experienced to many people.

齋藤　有未Yumi Saito

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

GION Yamaneko GION　山根子 Gion, Kyoto Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Sake

泉　佳代子Kayoko Izumi

Ms. Izumi is the owner who proposes unique pairings based on her deep knowledge of sake.

She was born in Kyoto. Fascinated by the depth of sake, with its various flavors and aromas, she entered the restaurant business. In 2023, she opened GION Yamaneko as an owner. Since she is a sake expert and used to manage a shochu bar, she has extensive knowledge of pairing with food. She is also a certified senior koji (rice molt) specialist and is familiar with fermented foods, koji foods, and beverages, which is why she is planning to make homemade doburoku (unrefined sake) and amazake (sweet rice drink) at the bar.

泉　佳代子Kayoko Izumi

SHOGUN BURGER Shinsaibashi Branch SHOGUN BURGER　心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Fast Food,Other / Hamburger

南　優星Yusei Minami

Mr. Minami is an enthusiastic chef driven by a passion for hamburgers and customer feedback.

He was from Hyogo. Burgers are his favorite food, and he has wanted to work at a hamburger store since childhood. He made this dream come true when he launched the SHOGUN BURGER Shinsaibashi Branch. With a passion for researching hamburgers, he has eaten hamburgers from many different restaurants. He is encouraged by the comments he hears from customers when they leave, "It was delicious." "Customer satisfaction is my greatest motivation and goal to be fulfilled," he says.

南　優星Yusei Minami

Kitashinchi Sushi Senkoudo 北新地　鮨　千功堂 Kita-Shinchi, Osaka Sushi,Japanese / General / Sushi / Sake

竹地　輝昌Terumasa Takechi

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

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

Zerodo Jukusei Steak ０℃熟成ステーキ Namba, Osaka Steak,Yakiniku/Steak / General / Hamburger Steak / Steak

鬼塚　尚也Naoya Onizuka

Mr. Onizuka admired his grandmother's delicious cooking, which made everyone smile.

He was born in 1998 in Osaka. His grandmother was an excellent cook and used to serve him and his friends. Her food was delicious, and the people who ate it were smiling and saying, "Delicious." He became a chef because he wanted to make people smile with his own cooking. At 15, he entered the world of cooking and trained at Rakushoku Kukan Satoshiya. After that, he joined Creo-ru corporation at the age of 20. He is currently working as a chef at Zerodo Jukusei Steak Main Branch.

鬼塚　尚也Naoya Onizuka

Sumibi Yakiniku Kyoro-chan 炭火焼肉キョロちゃん Tenmabashi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

琢磨　愛帆Naruho Takuma

Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.

She was born in 1995 in Osaka. Entered the world of food and beverage as a teenager. With experience in a yakiniku restaurant and an izakaya (Japanese-style bar) in the Osaka area, she has honed her customer service skills through on-the-job practice. She is currently working as the manager of Sumibi Yakiniku Kyoro-chan.

琢磨　愛帆Naruho Takuma

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

Amusez-vous Amusez-vous（アミュゼヴ） Nishitenma, Osaka Steak,Yakiniku/Steak / Wine

赤澤　友和Tomokazu Akazawa

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Mr. Akazawa is a native of Hiroshima. Since childhood, he has liked to cook, which led him to pursue a career in the food industry. He has trained hard and polished his skills in hotels for 9 years and French restaurants. His love of making things led him to create beautiful house-made chocolates, in addition to the overall cuisine at Amusez-vous. With the desire for customers to "enjoy their meals," he purchases carefully selected ingredients without deceit and transforms them into colorful dishes.

赤澤　友和Tomokazu Akazawa

Miyazaki Beef Yakiniku Matsushin 宮崎牛焼肉　松心 Higashi-Dori/Doyama, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

松尾　利章Toshiaki Matsuo

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

Mr. Matsuo is a native of Toyonaka in Osaka. After graduating from a cooking school, he trained in Japanese cooking at traditional Japanese restaurants, ryokan inns and high-class Japanese restaurants. He polished his skills in Japanese food for 20 years and, at the same time, cultivated his eye for inspecting ingredients. After working in the dining industry, he opened his own Japanese restaurant in Nakatsu. In the 8th year of his career, he encountered Miyazaki beef and fell in love with its high-quality meat and flavors. Because of this, he determined to open his own Miyazaki beef restaurant Matsushin in 2020. From his experiences when he was young, he was passionate about providing really delicious and inexpensive food that he wanted customers to eat. So with his restaurant, he provides Miyazaki beef he carefully selected at reasonable prices.

松尾　利章Toshiaki Matsuo

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

Kawaume 川うめ Toba/Shima, Mie Japanese,Japanese / General / Unagi (eel)

山路　太一Taichi Yamaji

He converted his inn into a restaurant specializing in unagi (eel) to carry on his hometown’s tradition of unagi cuisine.

He was born in 1959 and raised in Mie Prefecture. After he graduated from college, he took a job at Hotel Taiike, which used to be in Toba, since he was going to eventually take over his parents' traditional Japanese inn that they were running at the time. During his time working at the hotel, he worked in the kitchen as well as the front desk, so he built experience with customer service in addition to cooking. After three years, he came back home to handle reception, cooking, and management at Kawaume. When his father passed away in 2008, he took over Kawaume as the 4th generation inheritor, and converted it from an inn into a restaurant specializing in unagi cuisine. Nowadays, he works hard to preserve the local traditions of unagi cuisine and has worked up a reputation for his original donburi (rice bowl) recipe.

山路　太一Taichi Yamaji

Shabuzen Umeda Branch しゃぶ禅　梅田店 Kita-Shinchi, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

袖岡　雅彦Masahiko Sodeoka

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Mr. Sodeoka was born in 1963 in Kyoto. The delicious food his father cooked for him on holidays left a deep impression on him, inspiring him to become a chef. He trained at Japanese restaurants in Osaka and Kyoto and was involved in managing a tempura restaurant. After working primarily with fish and vegetables in Japanese cuisine restaurants, he joined "Shabuzen" around 2020 to challenge himself in beef cuisine. He is currently the head chef at "Shabuzen Umeda Branch".

袖岡　雅彦Masahiko Sodeoka

Kyoto Stand Kiyokiyo Kiyamachi Main Branch 京都スタンドきよきよ木屋町本店 Kiyamachi/Pontocho, Kyoto Japanese,Japanese / Local Japanese Cuisine / Sawa (cocktail of spirits and soda) / Sake

山本　由矢Yuya Yamamoto

His efforts and fate have led Mr. Yamamoto to build a career as a chef.

Mr. Yamamoto was born in 1989 in Kyoto. An acquaintance invited him to enter the world of chefs. He worked in hotel operations for about two and a half years, learning the basics of customer service and hospitality. After that, he became increasingly attracted to cooking, and his desire to make delicious food with his hands grew stronger. Amid such a situation, he had an opportunity to join Kyoto Stand Kiyokiyo Kiyamachi Main Branch. Currently, he is developing his cooking knowledge further while improving his handling of ingredients and cooking techniques.

山本　由矢Yuya Yamamoto

Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch 雌牛専門店　板前焼肉一牛　心斎橋本店 Minamisemba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

尾形　陸Riku Ogata

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.

尾形　陸Riku Ogata

Restaurant ranking

Browsing history

Koshitsu Niku Kappo KATANA Namba Branch

Since childhood, Ms. Hirata has been interested in cooking and joined KATANA part-time during high school.

Sandaime Wakihiko Shouten Shin-Fukushima Main Branch

If you forget your gratitude, you won't be able to meet delicious Japanese Wagyu.

Chukashusai Eigetsu

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.

AVOCADO HOUSE NAMBA

Tenma Sakaba Sushikin

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

Creative Japanese Confectionery Studio BASHOAN

She jumped into the field of Japanese confectionery along with her passion toward sweets and people.

Yakiniku Nanatsuboshi Shinsaibashisuji Branch

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

GION Yamaneko

Ms. Izumi is the owner who proposes unique pairings based on her deep knowledge of sake.

SHOGUN BURGER Shinsaibashi Branch

Mr. Minami is an enthusiastic chef driven by a passion for hamburgers and customer feedback.

Kitashinchi Sushi Senkoudo

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

Zerodo Jukusei Steak

Mr. Onizuka admired his grandmother's delicious cooking, which made everyone smile.

Sumibi Yakiniku Kyoro-chan

Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.

Nikusho Gyuko Shinsaibashi Branch

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

Amusez-vous

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Miyazaki Beef Yakiniku Matsushin

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

Pontocho Kushiyoshi

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

Kawaume

He converted his inn into a restaurant specializing in unagi (eel) to carry on his hometown’s tradition of unagi cuisine.

Shabuzen Umeda Branch

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Kyoto Stand Kiyokiyo Kiyamachi Main Branch

His efforts and fate have led Mr. Yamamoto to build a career as a chef.

Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.