121 - 140 of 307 chefs
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AVOCADO HOUSE NAMBA
AVOCADO HOUSE NAMBA
- Namba, Osaka
- Mexican/Central American,Global/International / Middle Eastern/Arab / Mexican/Central American / International/Fusion
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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)
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平田 友美Tomomi Hirata
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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
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Sandaya Honten -Yasuragi no Sato-
三田屋本店−やすらぎの郷−
- Sanda, Hyogo
- Steak,Yakiniku/Steak / Steak
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大野 順司Junji Ono
The Chef's Recommendations -
Seeing the delight on his customers' faces is what really drove him to become a professional
Born in Hyogo prefecture on November 20th, 1984, he started working part time at Sandaya Honten -Yasuragi no Sato- during his student days. Even though he had no cooking experience, he decided to become a chef because he was interested in cookery and thought that making things would be really worthwhile. He also wanted to see the look of delight on customers' faces when they tried his food. He started his career as a food preparation assistant and learned the basics on the job. He continues to carefully craft every dish as the restaurant's deputy head chef.
大野 順司Junji Ono
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Kyoto Gion Kawamuraryorihei
京都祇園 川村料理平
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Kaiseki (traditional multi-course meal)
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川村 良平Ryohei Kawamura
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He started his cooking career at the age of 15
He entered the world of cooking at the age of 15, starting his training at a well-established Japanese cuisine restaurant in the Osaka Minami area. After that he worked as a chef for 17 years before he became independent. In 2012, he opened [Kawamuraryorihei] in Gokomachi of Kyoto and their Japanese cuisine, prepared with selected seasonal ingredients, became popular. In the fifth year after opening, in 2016, his second restaurant [Kyoto Gion Kawamuraryorihei] was opened. At the moment, he spends his days polishing his skills while appreciating his customers and the people around him who have supported him from the beginning until now.
川村 良平Ryohei Kawamura
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Fujino
藤乃
- Fukushima/Noda, Osaka
- Japanese,Japanese / Soba (noodles) / Nabe (hot pot) / Duck
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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
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Osakana Tokidoki Oniku Umeda Branch
お魚ときどきお肉 梅田店
- Osaka Station/Umeda Station, Osaka
- Izakaya (Japanese tavern),Taverns / General / Motsu Nabe (offal hot pot) / Sake
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西村 悠貴Yuuki Nishimura
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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
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Yakinikudokoro Mataraiya
焼肉処 又来家
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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廣井 浩史Hiroshi Hiroi
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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
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San Bettei Kitashinchi Branch
燦別邸 北新地店
- Kita-Shinchi, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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井上 学Manabu Inoue
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Mr. Inoue values the relationships and bonds with people in his life.
Learning the importance of connection with others through baseball, he entered the food and beverage industry at 18. It was 19 years ago that he first met the owner of San Bettei. Due to the company's rapid growth, which started as a Kushikatsu (deep-fried skewers) restaurant, he was separated from the owner and left the company. He studied service in Italian and French restaurants, then worked in construction and as an executive at a ramen restaurant. However, he could not forget the owner whom he respected and connected with him via SNS. When San Bettei from Onna-son, Okinawa, was opening in Kitashinchi, he joined the restaurant as a manager, realizing his wish to work with the owner.
井上 学Manabu Inoue
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Niku Kappo Futago THE JUNEI HOTEL KYOTO
肉割烹ふたごTHE JUNEI HOTEL KYOTO
- Shichijo/Tambaguchi, Kyoto
- Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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稲田 慎也Shinya Inada
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Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.
He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.
稲田 慎也Shinya Inada
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Sazanami
漣
- Toba/Shima, Mie
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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林 竜次Ryuji Hayashi
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He made his middle school dream a reality by becoming a head chef at the young age of 32.
He was born in 1973 and raised in Tokyo. His fascination with professional cooking started in middle school and led him to specialize in the culinary arts during his high school years. He went on to spend seven years studying at several traditional Japanese restaurants, which included Takamura in Roppongi, Egawa in Ginza, and Ajisai in Akasaka. Then, because of a connection he made in Mie Prefecture, he moved there at age 25 to start a job at Sazanami. After seven years on the job, he was promoted to a head chef at the age of 32. He makes his way to local fisheries every morning for fresh ingredients and takes advantage of his veteran skills and judgment to deliver the best food that Toba has to offer.
林 竜次Ryuji Hayashi
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Tofu-ya
とうふや
- Ise, Mie
- Japanese,Japanese / General / Tofu Dishes
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千原 昌也Masaya Chihara
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His signature crafted tofu cuisine comes backed by years of Japanese culinary training.
He was born in 1969 and grew up in Mie Prefecture. During his childhood, he would catch fish on his own to cook with, which was the beginning of his culinary dreams of becoming a chef. After he graduated from high school, he went on to spend three years in Nagoya to gain experience at the restaurant Nadaman in the Tokyu Hotel. From there, he went back to his hometown in Ise to work with traditional Japanese cuisine at a restaurant named Katsuragawa. After three additional years of training, he went on to spend 10 years working at Sushi Kyu on the historic Okage Yokocho side street. At age 35, he joined Tofu-ya and eventually worked his way up to become a head chef. You can find him there today preparing a wide variety of tofu and other soy-based dishes.
千原 昌也Masaya Chihara
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foujita
foujita
- Fukushima/Noda, Osaka
- Italian,Italian/French / Soba (noodles) / General / Nabe (hot pot)
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門野 倫也Michiya Kadono
The Chef's Recommendations -
Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.
He was born in April 1973 in Hyogo. Experienced in the food and beverage industry as a part-time job in high school. He had been a salaried employee of a large company but quit because he wanted to work with his own skills. Having good seniors, he trained and studied Western cuisine, Japanese cuisine, French cuisine, and handmade soba (buckwheat noodles). Since 2014, he has been the head chef of the affiliated restaurant Fujino. Currently, he is also the head chef of foujita. While utilizing his French experience, he opens up new Japanese and Western cuisine.
門野 倫也Michiya Kadono
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Kobe Onsen Sosaku Dining Sou
神戸温泉 創作ダイニング蒼 -sou-
- Kita-ku/Arima onsen, Hyogo
- Japanese Sosaku (creative),Japanese / General / Udon (noodles) / Japanese Sosaku (creative cuisine)
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高橋 英昭Hideaki Takahashi
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Mr. Takahashi's knowledge and skills are from various restaurants of different genres, especially Japanese food.
He was born in 1979 in Okayama. Entered the world of food and beverage through a part-time job as a student. Through practical experience, he learned the joy of cooking. After working as a chef at various types of restaurants of different genres and business categories, he moved on to Japanese cuisine. He has been active in Japanese restaurants such as kappo, creative Japanese, and soba (buckwheat noodles). In addition, he has also experience as a chef in bars and hotel restaurants. With the renewal of the current restaurant in 2022, he became the head chef of Sou.
高橋 英昭Hideaki Takahashi
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Yakiniku Tamanoya
やきにく 玉乃屋
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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佐藤 優花Yuuka Sato
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Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.
Ms. Sato was born in 1991 in Shimane, the restaurant manager of Yakiniku Tamanoya. Started her career in the food industry because of her passion for providing a sense of joy and relaxation through food. After initially working for a company in Osaka, she switched to the restaurant business to fulfill her desire to provide an exceptional dining experience. Since taking on the manager role at Yakiniku Tamanoya in 2021, she meticulously ensures the meat's quality daily. She is dedicated to providing the best service possible, allowing her guests to enjoy the finest quality meat with utmost satisfaction. Her attentive and warm hospitality has evoked rave reviews.
佐藤 優花Yuuka Sato
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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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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
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栗岡 卓佐Takusuke Kurioka
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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
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Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch
北海道酒場 北の家族 なんば千日前店
- Namba, Osaka
- Izakaya (Japanese tavern),Taverns
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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)
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安川 秀一Shuichi Yasukawa
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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
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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
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菅 徹Toru Suga
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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
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Bifteck Kawamura Premium Kitashinchi restaurant
ビフテキのカワムラPremium北新地店
- Kita-Shinchi, Osaka
- Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling)
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荒井 拓也 Takuya Arai
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With his childhood passion for cooking in his heart, Mr. Arai constantly polishes his culinary skills.
He was born in 1973 in Hyogo Prefecture. As he likes cooking ever since he was a child, he decided to be a chef. In 1992, he started his career at [Bifteck Kawamura Kobe main restaurant] as a part-time worker during high school. Currently, He keeps working on the culinary frontlines as head chef at [Bifteck Kawamura Premium Kitashinchi restaurant].
荒井 拓也 Takuya Arai