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141 - 160 of 310 chefs

nyu-rin-en

儒霖苑

  • Ritto, Shiga
  • Taiwanese,Chinese / Taiwanese / Chinese Sosaku (creative cuisine) / Chinese Yakuzen (medicinal cooking)

渡辺 陽子Yoko Watanabe

Providing "familiar flavors to Japanese people" with well-researched recipes.

Ms. Watanabe, the owner and cook at nyu-rin-en, was born in Taiwan. Nyu-rin-en's roots lie in developing original recipes as a hobby and then trying them out with friends. Being a vegetarian, she does not rely on meat or fish but still researches highly satisfying recipes. One of the store's themes is having "a taste familiar to Japanese people" while retaining an authentic taste. The informal kaiseki cuisine served in one bowl per person is also unique to NyuRinEn.

渡辺 陽子Yoko Watanabe

Yakiniku Hanbeh

焼肉はんべゑ

  • Tennoji/Abenobashi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat)

中村 吉伴Yoshitomo Nakamura

Mr. Nakamura aspired to be a chef after his father praised the Nikujaga he made at home.

He was born in 1978 in Okayama. Interested in cooking from childhood, he decided to be a chef after his father praised the nikujaga (meat and potato stew) he made at home. After training at a Japanese-style izakaya, he opens a standing izakaya. Then, he worked at a meat restaurant to improve his knowledge of meat and hone his skills. His ability to arrange dishes based on his experience in Japanese cuisine was highly evaluated, and he joined Yakiniku Hanbeh. Currently, he is managing the restaurant as a business manager and also working as a chef on-site.

中村 吉伴Yoshitomo Nakamura

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

Temma 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

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

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. 

Kushinobo Kyoto Station Branch

串の坊 京都駅店

  • Kyoto Station, Kyoto
  • Japanese,Japanese / Kushiage (deep-fried skewers)

木本 龍治Ryuji Kimoto

Simple in appearance but requires creativity and meticulous preparation.

Born in 1970 in Hyogo prefecture. He worked at a major grocery store chain after graduating high school, earning his knowledge and experience by supplying fresh vegetables and seafood. In 1991, he entered Kushinobo through his acquaintance. He learnt the basics in preparing ingredients and deep-fried dishes to refine his technique. He now assumes the role of manager at Kushinobo Kyoto Station branch and puts his heart into preparing ingredients for each menu.  

木本 龍治Ryuji Kimoto

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)

西村 良平Ryohei Nishimura

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

Samgyetang Niru Hanare

蔘鶏湯人ルはなれ

  • Tsuruhashi, Osaka
  • Korean,Other Asian / Nabe (hot pot) / Korean / Makgeolli

浅田 剛介Gosuke Asada

Preserving the taste of the founder, Park Samsoon, Mr. Asada spreads samgyetang to the world.

He was born in 1982 in Tokyo. After graduating from college, he worked as a salesman for an electrical manufacturer before entering the culinary world. Starting with a yakiniku restaurant, he experienced various genres such as Italian, Pizza, Yakitori, Kushikatsu, and Sushi. In November 2022, he joined Samgyetang Niru Hanare upon its opening.

浅田 剛介Gosuke Asada

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

菅 徹Toru Suga

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

Hokkaido Kita Sakaba Umeda Branch

北海道 キタ酒場 梅田店

  • Nishi-Umeda, Osaka
  • Izakaya (Japanese tavern),Taverns

Noko Tonkotsu Teppei Ramen

濃厚とんこつてっぺいラーメン

  • Ibaraki, Osaka
  • Tonkotsu Ramen (pork broth ramen),Ramen (noodles) / Donburi (rice bowl) / Gyoza (dumplings) / Tonkotsu Ramen (pork broth ramen)

吉川 唯斗Yuito Yoshikawa

Preserving the commitment to quality flavors and warmly welcoming the visiting guests.

Mr. Yoshikawa was born in 2003 in Osaka. During his student days, he frequented this restaurant and was captivated by its dedicated bowl of ramen. After graduating, he became a member of "Noko Tonkotsu Teppai Ramen" and continues to be part of it to this day.

吉川 唯斗Yuito Yoshikawa

Ajikitcho Bunbuan

味吉兆 ぶんぶ庵

  • Honmachi/Sakaisujihonmachi, Osaka
  • Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

三船 桂佑Keisuke Mifune

The Chef's Recommendations

A chef who has loved cooking since childhood

Born in Fukuoka Prefecture on September 28th, 1985, Chef Mifune loved cooking ever since he was a kid, and went on the study at Nakamura Culinary School in Fukuoka with the hopes of making it a career. He loves all kinds of cooking and had a hard time deciding on a specialty, but when in school he resolved to follow that path of traditional Japanese cuisine. Afterwards, he trained at Ajikitcho Daimaru for five years before transferring to Ajikitcho Bunbuan when it opened. He started out there as a regular cook, but was made head chef after gaining experience and demonstrating great ability. About one year late, he is still showing of his talents in that role.

三船 桂佑Keisuke Mifune

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

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)

井上 学Manabu Inoue

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

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)

安川 秀一Shuichi Yasukawa

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

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

Osaiya Wadaya Osaka Ohatsutenjin Branch

お菜屋 わだ家 大阪お初天神店

  • Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

鈴木 直人Naoto Suzuki

Mr. Suzuki continues to engage earnestly with cooking and finds happiness in bringing joy to guests through it.

He was born in 1976 in Osaka. He admired artisans and desired to acquire practical skills for his future career. At the same time, wanting his parents, who love to eat delicious food, to "someday have them eat my cooking," he decided to become a professional chef. After graduating from the Tsuji Culinary Institute, he honed his skills at sushi restaurants, Kappo (traditional Japanese) and Ryotei (high-class Japanese restaurant). Improved his skills and joined "Osaiya Wadaya" as an executive chef.

鈴木 直人Naoto Suzuki

Doikatsuman Gion Yasaka Branch

土井活鰻 祇園八坂店

  • Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
  • Unagi (eel),Japanese / Unagi (eel)

土井 貴史Takashi Doi

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Mr. Doi's grandfather managed a river fish market in Kyoto's central wholesale market, so he was familiar with trade since he was a child. He trained under his grandfather after graduating high school and inherited the river fish market at the age of 26, after his grandfather passed away. In March 2018, he changed industries from the fish wholesale market, opening Doikatsuman and becoming the owner. After opening the first branch in Fushimi-Inari, he opened a second restaurant in Gion-Yasaka.

土井 貴史Takashi Doi

XEX WEST

XEX WEST

  • Nishi-Umeda, Osaka
  • Japanese,Japanese / Italian / Cocktail

佐々木 聖Akira Sasaki

Communication with guests is important.

Mr. Sasaki is particular about the beautiful presentation of his dishes and the special flavors unique to XEX. "I provide warm and friendly service and offer dishes tailored to the customer's needs, valuing conversation with the customer at the counter," he says. Many regular guests adore Mr. Sasaki and visit the restaurant several times a month.

佐々木 聖Akira Sasaki

Wagyu Restaurant Bungo Gion

和牛料亭 bungo 祇園

  • Gion, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat)

松村 匠章Masaaki Matsumura

Mr. Matsumura attracts customers with "Oita Wagyu beef," which he adores for its delicious taste, with Kyoto's traditional culture.

He was born in 1983 in Hyogo. The manager of the Wagyu Restaurant Bungo Gion. While honing his wide-ranging skills in Japanese cuisine as a chef, he has also produced restaurants for many years, establishing about 60 restaurants in Japan and abroad. He has been involved in various businesses, including yakiniku, shabu-shabu, and izakaya (Japanese-style pubs). During his activities, he came across "Oita Wagyu" and was fascinated by its lean flavor and delicious taste. In 2023, he established his current restaurant to share this beef's charm in the ancient city. In a refined traditional setting in Kyoto, he presents the ultimate deliciousness of Wagyu beef.

松村 匠章Masaaki Matsumura

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