Kyoto and Osaka Area Chef search result : Page 8

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

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

Sushi Nagayoshi 鮨　永吉 Fukushima/Noda, Osaka Sushi,Japanese / General / Sushi

永吉　昭夫Akio Nagayoshi

Mr. Nagayoshi polished his skills at a long-standing restaurant headquartered in Tsukiji and adheres to Edo-mae techniques and essence.

Mr. Nagayoshi was born in 1967 and is a native of Osaka. Longing to be a sushi artisan since he was a boy, he trained at a long-standing restaurant with its main ranch in Tokyo Tsukiji outdoor market after graduating high school. He started by learning at a Umeda restaurant, and his 26 years of experience expanded all over Japan, from Tokyo to Nagoya, Osaka and Kyoto. After serving as store head in Osaka and Kyoto, he struck out on his own at age 45 and opened Sushi Nagayoshi. His carefully done work that values Edo-mae techniques and his informal style has gathered a lot of support for him.

永吉　昭夫Akio Nagayoshi

Kyonomachi Umeda Branch 京の町　梅田店 Osaka Station/Umeda Station, Osaka Izakaya (Japanese tavern),Taverns

松山　秀一Hidekazu Matsuyama

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

Mr. Matsuyama is from Osaka. He has been involved in cooking for 45 years and has gained experience in various genres and many cuisines such as Japanese, Western, and Italian. Now, he is working hard to provide dishes that will please his customers by utilizing his experience and repeating trial and error in creative cuisine based on Kyoto cuisine.

松山　秀一Hidekazu Matsuyama

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

稲田　慎也Shinya Inada

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

Japanese cuisine Saga SUN MEMBERS Kyoto Saga 日本料理嵯峨　サンメンバーズ京都嵯峨 Sagano/Uzumasa, Kyoto Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

竹内　千秋Chiaki Takeuchi

The Chef's Recommendations

Influenced by Mr. Takeuchi's father, a carpenter, he wanted to have a profession.

He was born in 1983 in Tokushima. Influenced by his father, who is a carpenter, he wanted to learn a vocational skill. Plus, the fact that the manager of his part-time job used to work with Japanese cuisine made him long want to become a Japanese cuisine chef himself in the future. After graduating from school, he became a chef and trained at [XIV Naruto] and had his experiences working for private restaurants in Kyoto and Osaka. Then he became the sous-chef of Japanese cuisine at several restaurants, including [XIV Kyoto Yase Rikyu]. In June 2018, he became the head chef of [SUN MEMBERS Kyoto Saga] until the present.

竹内　千秋Chiaki Takeuchi

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

Sazanami 漣 Toba/Shima, Mie Japanese,Japanese / General / Sashimi (raw fish)/Seafood

林　竜次Ryuji Hayashi

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

foujita foujita Fukushima/Noda, Osaka Italian,Italian/French / Soba (noodles) / General / Nabe (hot pot)

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

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

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

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)

荒井　拓也 Takuya Arai

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

Kibune WHAT'S 貴船WHAT’S Kurama/Kifune/Sakyo-ku, Kyoto Kaiseki (course menu),Japanese

若林　良Ryo Wakabayashi

Mr. Wakabayashi pursues Wagyu beef by considering the differences in taste and texture of each part of the beef and suitable cooking methods.

He was born in 1987 in Wakayama. Grew up fishing and enjoying nature in his childhood. After graduating from high school, he entered Taiwa Gakuen Kyoto Culinary Art College to pursue a career in culinary arts. After graduation, he worked at a major hotel, honing his culinary skills in the cooking department, focusing on Japanese cuisine. Later, through a relationship with a senior colleague from his hotel days, he joined Matsusakagyu WHAT'S Kyoto Muromachi Branch. In addition to enhancing his knowledge of beef, he utilized his own experience to be involved in menu development and the launch of the branch and supervise the overall cuisine at the Kibune branch.

若林　良Ryo Wakabayashi

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

Charcoal-grilled Eel Doikatsuman Kinkakuji Branch 炭焼鰻　土井活鰻　金閣寺店 Kinkakuji Temple/Kinugasa/Kita-ku, Kyoto Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

金谷　竜大Tatsuhiro Kanatani

[Doikatsuman] Chef's skill and spirit learned at the main branch.

Mr. Kanatani was born in 1991 in Kyoto. He was attracted by the spirit of Mr. Doi Katsunagi Eel, the owner-chef of Doikatsuman, so he entered the head restaurant as one of the chefs. Through his daily training, he inherited the technique of charcoal-grilled eel, which makes the thick eel fluffy, and the passion of the chefs who have been delighting people with delicious eel. Then, the Kinkakuji Branch, the third branch of the restaurant, was opened. He is currently the owner and chef of the Kinkakuji Branch.

金谷　竜大Tatsuhiro Kanatani

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

Jukusei Horumon Yamagatagyu Sumibiyakiniku Ushigatari 熟成ホルモン・山形牛　炭火焼肉　牛語 Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

津村　輝彦 Teruhiko Tsumura

Mr. Tsumura continues to follow the path he believes in.

He was born in 1986 in Osaka. He has been engaged in the restaurant business from a part-time job and has worked diligently in the industry. Throughout his career, he had many opportunities to work at restaurants that mainly served meat. Since he had been a customer of Ushigatari, he had the chance to work there. Utilizing the customer service skills and knowledge of ingredients that he has developed over the years, he is now running the restaurant as the manager.

津村　輝彦 Teruhiko Tsumura

J.S. BURGERS CAFE Lalaport EXPOCITY Branch J.S. BURGERS CAFEららぽーとEXPOCITY店 Suita/Settsu, Osaka Hamburger,Western / Parfait / Sandwich / Hamburger

平野　巡Jun Hirano

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

He was born in 1978 in the United States. His career as a chef began at the famous French restaurant Pinot Provence in California. He has worked at the Tokyo American Club in Tokyo, Stella Maris, a one-star restaurant in France, and Chilli Padi, an ethnic restaurant in Australia. He also served as a chef for the U.S. Ambassador. He then opened the predecessor restaurant, STANDARD DELI, in 2000 and started J.S. BURGERS CAFE in 2007.

平野　巡Jun Hirano

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

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

Restaurant ranking

Browsing history

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.

Tawaramoto Maruto Shoyu

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

Sushi Nagayoshi

Mr. Nagayoshi polished his skills at a long-standing restaurant headquartered in Tsukiji and adheres to Edo-mae techniques and essence.

Kyonomachi Umeda Branch

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

Niku Kappo Futago THE JUNEI HOTEL KYOTO

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

Japanese cuisine Saga SUN MEMBERS Kyoto Saga

Influenced by Mr. Takeuchi's father, a carpenter, he wanted to have a profession.

Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch

Sazanami

He made his middle school dream a reality by becoming a head chef at the young age of 32.

foujita

Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.

Sandaime Wakihiko Shouten Shin-Fukushima Main Branch

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

SHOGUN BURGER Shinsaibashi Branch

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

Bifteck Kawamura Premium Kitashinchi restaurant

With his childhood passion for cooking in his heart, Mr. Arai constantly polishes his culinary skills.

Kibune WHAT'S

Mr. Wakabayashi pursues Wagyu beef by considering the differences in taste and texture of each part of the beef and suitable cooking methods.

Sumibi Yakiniku Kyoro-chan

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

Charcoal-grilled Eel Doikatsuman Kinkakuji Branch

[Doikatsuman] Chef's skill and spirit learned at the main branch.

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.

Jukusei Horumon Yamagatagyu Sumibiyakiniku Ushigatari

Mr. Tsumura continues to follow the path he believes in.

J.S. BURGERS CAFE Lalaport EXPOCITY Branch

On the world stage, Mr. Hirano is endlessly polishing up his skills and sensibilities as a chef.

Robatayaki Isshin Moriguchi Branch

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

Kobe Beef Yakiniku Okatora

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