121 - 140 of 365 chefs
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Table36
テーブル36
- Namba, Osaka
- Buffet,Buffet / General / Italian / Western Sosaku (creative cuisine)
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𠮷田 博人Hiroto Yoshida
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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
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Sennaritei Shinkabou
せんなり亭 心華房
- Hikone/Taga/Aisho, Shiga
- Teppanyaki,Yakiniku/Steak
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川上 康裕Yasuhiro Kawakami
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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
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Sumiyaki Unafuji Daimaru Kyoto Bettei
炭焼うな富士 大丸京都別邸
- Shijo Karasuma/Karasuma Oike, Kyoto
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
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田中 喬也Takaya Tanaka
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Mr. Tanaka roasts extra-large blue eels with a red flame and serves the finest eel dishes.
He was born in 1985 in Mie. A head chef at Sumiyaki Unafuji Daimaru Kyoto Bettei. When he was a child, he discovered the joy of cooking when his family praised the food he cooked for them. At 18, he decided to become a professional and joined the Kaburaya Group, which operates the current restaurant. He is particularly excellent in the highly skilled techniques of opening the belly of the eel and char-grilling it over charcoal, for which he was appointed to his current position at the time of the restaurant's opening in September 2023.
田中 喬也Takaya Tanaka
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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
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小川 智大Tomohiro Ogawa
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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
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Nikuju Hokusai
肉重北斎
- Shijokawaramachi/Teramachi, Kyoto
- Steak,Yakiniku/Steak / Japanese Beef Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew)
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長谷川 竜介Ryusuke Hasegawa
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Mr. Hasegawa assists guests in making good memories with friendly service and smiles.
He was born in 1978 in Kyoto. After working in the education industry for a long time, he became the manager of Nikuju Hokusai in April 2024 by chance. The restaurant aims to serve food within five minutes as a "fast food restaurant of Nikuju." However, that is certainly not the only thing he values. He also cares about communicating with guests and is good at capturing their needs instantly. With his experience, he is dedicated to providing a friendly and welcoming atmosphere.
長谷川 竜介Ryusuke Hasegawa
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Nick
Nick
- Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo
- Steak,Yakiniku/Steak / Steak
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錦 昭光Akimitsu Nishiki
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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
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Japanese Restaurant Hana-Goyomi
日本料理「花暦」
- Namba, Osaka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi
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花田 浩之Hiroyuki Hanada
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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
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Unagi no Masa
うなぎのまさ
- Kamihonmachi, Osaka
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
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石黒 岳Gaku Ishiguro
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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
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Temari Sushi and Nihoncha SOUDEN
手鞠鮨と日本茶 宗田 -SOUDEN-
- Shijo Karasuma/Karasuma Oike, Kyoto
- Sushi,Japanese / General / Sousaku Sushi (creative sushi) / Japanese Tea
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横田 宗也Kazuya Yokota
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Plans to open 10 restaurants in 10 different categories. A chef who has gone beyond the boundaries of being a chef.
Mr. Yokota was born in 1985. His starting point was a part-time job at a restaurant during high school. After entering university, he gained experience in an Izakaya (Japanese pub). He joined the company after graduation, but his desire to start his own business gradually grew, so he left when he was 25. In 2011, at 26, he opened his restaurant, Sumibi Kazuya, which steadily gained popularity. Then, he opened Ibushigin Kazuya in 2015, followed by Temari Sushi and Nihoncha SOUDEN in April 2018. His future plans include opening 10 restaurants in 10 different types. As the owner and chef of two restaurants, he continues to work tirelessly day by day.
横田 宗也Kazuya Yokota
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Cow specialty store Itamae Yakiniku Ichigyu Namba Dotonbori Branch
雌牛専門店 板前焼肉一牛 難波道頓堀店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)
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尾形 陸Riku Ogata
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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
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IOTO - Kyoto Vegetable and Charcoal Grill -
京野菜と炭火料理 庵都
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Wine
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中村 健治Kenji Nakamura
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Showing an ability that goes above and beyond, Mr. Nakamura made steady progress, step by step.
Mr. Nakamura was born in 1972 in Kagoshima. Because his relatives managed their own restaurant, he had many chances to naturally experience delicious food. Wanting to cook his own cuisine instead of just looking at food, he began walking the path of cooking. After acquiring his cooking license, he began working at a Japanese restaurant in a hotel at Fukuoka. After that, he started working for the Hatoya Kanko Group, serving successively in roles such as head chef, executive chef, director, and executive chef. By chance, he joined Fufu Kyoto as head chef in October 2022.
中村 健治Kenji Nakamura
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Tenma Sakaba Sushikin
天満酒場 すし金
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Oden
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竹地 輝昌Terumasa Takechi
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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
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Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store
酒ト和食ほっこり京都木屋町本店
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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富山 梓Azusa Tomiyama
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Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.
He was born in 1998 in Kagoshima. He loves to cook and enjoys eating delicious food. Wanting to bring joy to people through cooking, he wished to eventually own his restaurant. As he gained experience as a chef, he came across Hokkori and joined the restaurant.
富山 梓Azusa Tomiyama
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Recette
Recette
- Shin-Kobe/Kitano, Hyogo
- French,Italian/French / French / Wine
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依田 英敏Hidetoshi Yoda
The Chef's Recommendations -
Even the unique career, that he was a chef at an old-established eel restaurant, has become his strength.
He was born in 1960 in Osaka. He has a unique carrier as a French chef, as after graduating from a university, he first worked at an old-established eel restaurant with a 90-year history run by his parents, then entered the field of French cuisine. He had training under a French chef at [Le Pond Chel], and succeeded traditional French techniques where the ingredients are carefully and slowly cooked. After that training, he opened [Restaurant re.ci.pi] in 1992, then [Recette] in 2000.
依田 英敏Hidetoshi Yoda
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Shellfish, Shrimp and Crab
貝と海老そして蟹
- Namba, Osaka
- Italian,Italian/French / General / Italian / Mediterranean
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中村 宏Hiroshi Nakamura
The Chef's Recommendations -
The daily goal is to entertain and satisfy guests.
Mr. Nakamura was born in 1981 in Nagano. He aspired to become a chef in high school through a part-time job at a major restaurant chain. After graduating from Tsuji Culinary Institute in Osaka, he started his career as an Italian chef. After that, he experienced various genres, such as Spanish bars, and became independent in 2013. He and his wife keep the restaurant open today to entertain and satisfy guests.
中村 宏Hiroshi Nakamura
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Amusez-vous
Amusez-vous（アミュゼヴ）
- Nishitenma, Osaka
- Steak,Yakiniku/Steak / Wine
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赤澤 友和Tomokazu Akazawa
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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
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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)
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西村 良平Ryohei Nishimura
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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
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Itamae Yakiniku Ikko Sennichimae Branch
板前焼肉一光 千日前店
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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The skill acquired through years of experience in running a butcher shop. Never compromising on truly delicious meat.
He is from Hyogo. With a love for eating, he entered the culinary world from a hotel kitchen. After honing his skills at French restaurants in Ashiya and several yakiniku (Japanese BBQ) restaurants, he desired to further explore high-quality meats. At the age of 30, he started running a butcher shop. He dedicated 15 years to selecting meat and sales. In 2018, by fate, he joined Itamae Yakiniku Ikko. Currently, he approaches the purchase of high-quality meat with a discerning eye and strives to make guests even more satisfied.
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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
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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
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Enman Izakaya Kougetsu
縁満居酒屋 皓月
- Shijokawaramachi/Teramachi, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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山本 皓大Kodai Yamamoto
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With a passion for cooking and a desire to preserve his own style, Mr. Yamamoto opened his restaurant.
He was born in 1987 in Shiga. Having the pleasure of seeing his food appreciated, he chose the path of a chef. He studied the basics of Japanese cuisine at Tsuji Culinary Institute and honed his skills at Biwako Otsu Prince Hotel and Arima View Hotel (now Arima Kirari). His experience as a head chef and store manager further deepened his skills and knowledge of Japanese cuisine. After 18 years of training, he opened Enman Izakaya Kougetsu in December 2023, wanting to cook freely. In addition to being a cook, he distributes cooking and game videos on the web.
山本 皓大Kodai Yamamoto
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