Kyoto and Osaka Area Chef search result : Page 7

Ca sento Ca sento Motomachi, Hyogo Spanish/Mediterranean,Global/International / Spanish / European

福本　伸也Shinya Fukumoto

The Chef's Recommendations

An athletic-oriented chef, not sport-oriented nor too stoic.

He was born in 1978 in Kobe. Since he was 15 years old, he has kept improving his skills as a chef. He went to Europe in 1998 and trained for 8 years in Italy and Spain. At the age of 26, he worked as a chef at [Ca sento], a renowned restaurant in Balencia, Spain that has the same name as his current restaurant. During this period, he has found his current policy that a chef shouldn' t be an egoistic artist, but has to be a part of a team. After coming back to Japan, he opened his own restaurant in 2008.

福本　伸也Shinya Fukumoto

Sennaritei Shinkabou せんなり亭　心華房 Hikone/Taga/Aisho, Shiga Teppanyaki,Yakiniku/Steak

川上　康裕Yasuhiro Kawakami

Valuing every encounter with customers and ingredients, Mr. Kawakami delivers the best taste of the moment.

Mr. Kawakami was born in 1988 in Shiga. After graduating from a cooking school, he trained at an Italian restaurant in Gion, Kyoto, and started his career as a chef. After that, he gained experience in French cuisine at a wedding hall in Shiga Prefecture and then moved to Sennaritei Fudo, a restaurant specializing in Omi beef in Shiga Prefecture. He creates new-style course meals using Omi beef, Shiga's specialty, and always works with the ingredients with full attention.

川上　康裕Yasuhiro Kawakami

Shinsaibashi Yakiniku Sin 心斎橋焼肉　真 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine

Watahan わた半 Sannomiya, Hyogo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Steak

田村　裕文Hirofumi Tamura

Hoping to create smiles with delicious food from Tamba, Mr. Tamura opened Watahan with his family.

Mr. Tamura was born in 1966 in Osaka and raised in Kobe since the age of 7. At 22, he started his career as a chef at a Teppanyaki (iron griddle cooking) restaurant. He learned about cuisine, customer service, and meat, then opened Watahan in 1993. He has endeavored to create a friendly restaurant with warmth and hospitality for his guests. As the manager, he and his younger sister are currently looking to celebrate the 30th anniversary of the restaurant's opening, and he is running the restaurant to apprise the new generation of the deliciousness of Sanda beef.

田村　裕文Hirofumi Tamura

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

Robatayaki Isshin Moriguchi Branch 炉端焼き一新　守口店 Moriguchi, Osaka Japanese,Japanese / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling) / Sake

天羽　智哉Tomoya Amou

Providing "the joy of food" that spreads a chain of smiles.

After gaining knowledge of foods by working in school meal services, Mr. Amou entered the restaurant industry. He shows his skills as a manager at Robatayaki Isshin Moriguchi Branch, which opened in November 2022. He carefully selects seasonal ingredients to provide guests with the "joy of food" through robatayaki, which allows them to offer the natural flavor of ingredients.

天羽　智哉Tomoya Amou

Nick Nick Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo Steak,Yakiniku/Steak / Steak

錦　昭光Akimitsu Nishiki

Mr. Nishiki is an ambassador of Kobe Beef, fascinating people with meat that only a butcher store can provide.

He was born in 1980 in Kobe. He is a chef full of love for his hometown who decided to open Nick out of a desire to convey the appeal of Kobe beef. In addition to selling meat as a butcher store, he has also set up an eat-in space for people to casually enjoy meat, showing a new way of being a meat shop. Not only does he sell carefully selected meats, including Kobe beef, but he also attracts attention for his style of cooking meat of the visitor's choice in the shop.

錦　昭光Akimitsu Nishiki

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

Tori Ni Koishita Hi Teradacho Branch 鶏に恋した日　寺田町店 Ikuno/Hirano, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shio Ramen (salt-flavored ramen) / Tsukemen (noodles served separately from dip soup)

中田　歩Ayumu Nakata

Mr. Nakata works in the kitchen every day with the motto of conveying deliciousness.

He wanted to "make people smile and feel happy by eating delicious food," which is why he decided to pursue a career as a chef. He started his career in earnest at an izakaya (Japanese-style pub) and began training in cooking with the goal of becoming independent. After accumulating experience over about seven years, he launched the group's own brand in 2021, opening Tori Ni Koishita Hi Yao Branch. The second store, Teradacho Branch, opened in 2023, and now he is preparing for the launch of the third store.

中田　歩Ayumu Nakata

Sumibi Yakiniku Hibinotei Nakamozu Branch 炭火焼肉ひびの亭　中百舌鳥店 Sakai, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

岸本　英則Hidenori Kishimoto

Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.

He was born in 1980 in Osaka. Entered the world of food and drink from the age of 18. In the beginning, he worked in Japanese cuisine as his main genre. He has honed his skills as a chef in Japanese cuisine, which, like Yakiniku, values its ingredients. After 5 years of experience at a kaiseki restaurant, he switched the genre to Yakiniku. Since around 2013, he has been working at the current restaurant. He is currently its manager.

岸本　英則Hidenori Kishimoto

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

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

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

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

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

Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA 完全個室×旬の素材南地天ぷら鉄板菜庭－NANIWA－ Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Japanese Beef Steak

堀之内　一弘Kazuhiro Horinouchi

Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.

He was born in 1966 in Osaka. At the age of 18, he started his career as a chef. He has continued honing his Japanese cuisine skills by studying at various famous restaurants in Osaka Prefecture. Since March 2024, as head chef at NANIWA, he has been serving dishes that bring out the full potential of the ingredients. He pays close attention not only to the taste but also to the appearance of his dishes, attracting many people with his seasonal presentation. He is a passionate chef who always brings enthusiasm and curiosity to his cooking.

堀之内　一弘Kazuhiro Horinouchi

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

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

Originator of Teppanyaki Steak Misono, Kobe Main branch 元祖鉄板焼ステーキみその神戸本店 Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

元谷　和之Kazuyuki Motoya

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.

Born in Hiroshima prefecture in 1960. Studied abroad in France after graduating from the Tsuji Culinary Insitute of Abe Osaka. Took lessons in authentic cooking. Upon returning to Japan, began work at a Suntory affiliated Western-style restaurant for around seven years, gaining experience as a deputy chef. After retiring, made a fateful visit to the "Misono Restaurant Osaka." Currently testing skills at the "Misono Restaurant Kobe" after becoming fascinated by Teppanyaki. With 33 years of experience, now focusses upon cultivating the next generation and plays a role in leading the junior chefs.

元谷　和之Kazuyuki Motoya

Table36 テーブル36 Namba, Osaka Buffet,Buffet / General / Italian / Western Sosaku (creative cuisine)

𠮷田　博人Hiroto Yoshida

Mr. Yoshida's interest in creating things led him to the world of French and Italian cuisine.

He was born in 1969 in Osaka. Being deeply interested in making and creating things, he wanted to express himself through cooking and decided to become a chef. Started his career as a banquet chef at Miyako Hotel Osaka. In 2003, he moved to All-Day Dining in Swiss Hotel Nankai Osaka (former Nankai South Tower Hotel Osaka), where he continued his training. He then became the head chef at Table 36, preparing dishes that make the most of his experience.

𠮷田　博人Hiroto Yoshida

Restaurant ranking

Browsing history

Ca sento

An athletic-oriented chef, not sport-oriented nor too stoic.

Sennaritei Shinkabou

Valuing every encounter with customers and ingredients, Mr. Kawakami delivers the best taste of the moment.

Shinsaibashi Yakiniku Sin

Watahan

Hoping to create smiles with delicious food from Tamba, Mr. Tamura opened Watahan with his family.

Fujino

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

Robatayaki Isshin Moriguchi Branch

Providing "the joy of food" that spreads a chain of smiles.

Nick

Mr. Nishiki is an ambassador of Kobe Beef, fascinating people with meat that only a butcher store can provide.

GION Yamaneko

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

Tori Ni Koishita Hi Teradacho Branch

Mr. Nakata works in the kitchen every day with the motto of conveying deliciousness.

Sumibi Yakiniku Hibinotei Nakamozu Branch

Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.

Unagi no Masa

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

Amusez-vous

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

Shabuzen Umeda Branch

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

Japanese Restaurant Hana-Goyomi

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

Pontocho Kushiyoshi

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

Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA

Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.

Chukashusai Eigetsu

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

Italian Restaurant Tavola D'oro

Mr. Kurioka was fascinated by authentic Italian cuisine.

Originator of Teppanyaki Steak Misono, Kobe Main branch

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.

Table36

Mr. Yoshida's interest in creating things led him to the world of French and Italian cuisine.