161 - 180 of 415 chefs
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Butashabu Seiromushi Butasho Nambatei
豚しゃぶ せいろ蒸し 豚匠 なんば邸
- Amerikamura, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Nabe (hot pot)
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梁 征哉Seiya Ryo
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Mr. Ryo was introduced to the culinary world by his friend.
He was born in December 1994 in Osaka.
梁 征哉Seiya Ryo
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Cow specialty store Itamae Yakiniku Ichigyu Sannomiya Branch
雌牛専門店 板前焼肉一牛 三宮店
- Shin-Kobe/Kitano, Hyogo
- 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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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
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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
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Gion Kitagawa Hanbee
祇園 北川半兵衞
- Gion, Kyoto
- Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Others / Japanese Tea
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山形 陽Yo Yamagata
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Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.
After working as a service person at a sushi restaurant in Tokyo and a bar in Ginza, he moved his career to Kyoto. Then, he worked in a bar in Kyoto and managed an entertainment facility. He has been working at Gion Kitagawa Hanbee since its opening in 2018. As a manager, he supports guests' fascinating food culture experience.
山形 陽Yo Yamagata
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Kobe Koushiya
神戸仔牛屋
- Okamoto/Motoyama, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)
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イリタIrita
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Mr. Irita puts his heart and soul into every slice with the skill he has honed by dedicating himself to Yakiniku.
He was born in 1975 in Osaka. When he was around 24, he started his culinary training after working at a yakiniku restaurant. Since then, he has honed his skills in yakiniku exclusively for more than 20 years. As the manager of Kobe Koushiya, which serves only quality meat, including Kobe beef, he cuts each slice by hand with great care and thought. Respecting the delicacy of the meat, which changes in taste depending on the thickness and the way it is cut, he uses a special cutting method to serve the meat. He is committed to serving delicious meat in its best condition.
イリタIrita
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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
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平野 巡Jun Hirano
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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
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Kawaume
川うめ
- Toba/Shima, Mie
- Japanese,Japanese / General / Unagi (eel)
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山路 太一Taichi Yamaji
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He converted his inn into a restaurant specializing in unagi (eel) to carry on his hometown’s tradition of unagi cuisine.
He was born in 1959 and raised in Mie Prefecture. After he graduated from college, he took a job at Hotel Taiike, which used to be in Toba, since he was going to eventually take over his parents' traditional Japanese inn that they were running at the time. During his time working at the hotel, he worked in the kitchen as well as the front desk, so he built experience with customer service in addition to cooking. After three years, he came back home to handle reception, cooking, and management at Kawaume. When his father passed away in 2008, he took over Kawaume as the 4th generation inheritor, and converted it from an inn into a restaurant specializing in unagi cuisine. Nowadays, he works hard to preserve the local traditions of unagi cuisine and has worked up a reputation for his original donburi (rice bowl) recipe.
山路 太一Taichi Yamaji
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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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Kyoto Stand Kiyokiyo Sanjo Shinsen Branch
京都スタンドきよきよ三条神泉店
- Shijo Omiya, Kyoto
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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小野 陽平Yohei Ono
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Mr. Ono puts passion into each dish, providing heartwarming cuisine to visitors.
He was born in 1989. His mother's cooking was delicious, so he became interested in cooking at an early age. To learn the basics of cooking, he trained at a renowned Japanese restaurant and mastered traditional Japanese cooking techniques, especially obanzai. In July 2018, he opened Kyoto Stand Kiyokiyo Kiyamachi Main Branch, which has grown to become a popular bar with locals and tourists. Then, in April 2024, he opened a new Sanjo Shinsen Branch and continues to take on further challenges.
小野 陽平Yohei Ono
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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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Konamon-dokoro Mitsukuni Ura-namba Branch
粉もん處 光圀 裏なんば店
- Namba, Osaka
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Yakisoba (fried noodle)
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松崎 健一郎Kenichiro Matsuzaki
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The diverse menu is the result of Mr. Matsuzaki's own experience and attention to detail.
He was born in Osaka. Since the time he worked for a textile manufacturer, he has visited many restaurants as an okonomiyaki and ramen geek. After that, he transformed into the world of food and beverage. While managing an okonomiyaki restaurant at a company, he met the owner of the current restaurant. The owner invited him, and he is now working as a chef at Konamon-dokoro Mitsukuni Ura-namba Branch. The diverse menu is all made with great confidence. It is filled with his commitment based on his experience working at an okonomiyaki restaurant and a noodle factory.
松崎 健一郎Kenichiro Matsuzaki
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Coltrane Kyoto Branch
Coltrane 京都店
- Shijokawaramachi/Teramachi, Kyoto
- Curry,Curry / Tonkatsu (fried pork cutlet) / Curry / Beer
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中西 りえRie Nakanishi
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Ms. Nakanishi offers every dish with all her heart.
After working part-time at the affiliated restaurant Khaos Spice Diner, she became the manager of Coltrane Sanjo Kiyamachi Branch upon the restaurant's opening in August 2021. Her passion for curry never stops, such that she even goes out to eat curry on her days off.
中西 りえRie Nakanishi
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Kyo-no-Yakiniku-dokoro Renzo Karasuma Main Branch
京の焼肉処 蓮蔵 烏丸本店
- Shijo Karasuma/Karasuma Oike, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
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得津 皓平Kouhei Tokutsu
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Mr.Tokutsu's interest in cooking led him to take his first steps as a chef.
He was born in 1990 in Kyoto. A part-time job as a student led him to discover the depth and interest of cooking. He started his career as a chef at a Yakiniku restaurant in 2009. Since then, he has honed his skills at Japanese kappo restaurants. He talked face-to-face with the current owner when considering his next career move. The owner's management theory and personality attracted him, so he decided to set up a new restaurant. He was appointed as head chef of Renzo Karasuma, which opened in December 2023.
得津 皓平Kouhei Tokutsu
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Teppan Dining SEEKS
鉄板Dining SEEKS
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Western Teppanyaki (iron griddle grilling)
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坂野 稔Minoru Sakano
The Chef's Recommendations -
Inspired by his father's cooking, Mr. Sakano has been devoted to his cooking career.
He was born in 1981 in Toyama. Influenced by the dishes his father cooked for him as a child, he naturally learned to cook because he began to cook for himself. Since working part-time in restaurants as a student, he has been pursuing a career in the food and beverage industry. Experienced working in a hotel kitchen and as a head chef at a kappo restaurant. Attracted by teppanyaki, which can be cheated, he opened his current restaurant.
坂野 稔Minoru Sakano
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Unagi Jinta
うなぎじん田
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Japanese,Japanese / General / Unagi (eel)
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甚田 國晴Kuniharu Jinta
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Keeps the traditional taste of the old-established unagi (eel) restaurant passed down from grandfather and father.
He was born in 1972 in Osaka. Though his grandfather wanted him to succeed the old-established restaurant [Daimi] that was founded in 1912, he rebelled against it and went to the US to enter a university. In the US, though, he realized the wonderful parts of Japan and his family business and decided to succeed the restaurant. Unfortunately the restaurant was closed down due to financial difficulties, so he restarted from wholesaling eels in a small space at a fish shop. This business went well and was able to expand to have its own eel shop. In 2016, he finally opened [Unagi Jinta] on the second floor of the eel shop. He is currently keeping the traditional taste of his family based on the recipe of his grandfather and father.
甚田 國晴Kuniharu Jinta
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Kamameshi Chazuke GRANCHA
釜めし茶漬け GRANCHA
- Nara, Nara
- Japanese,Japanese / Chicken / Sukiyaki (hot pot stew) / Kamameshi (rice cooked in an iron pot)
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出口 恵美子Emiko Deguchi
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Ms. Deguchi is a manager whose experience, spirit, and inquisitiveness are all exceptional, with a warm personality.
After joining the company in 2010, she served as the manager of Washokuya Happoh, a beloved local eatery. With the opening of Kamameshi Chazuke GRANCHA in 2019, she was appointed its manager and supports the restaurant with the skills cultivated. She sometimes works with the head chef through trial and error, paying close attention to the details of the dashi broth and flavor. With extensive experience in assisting with food preparation, she is a dependable presence who deeply understands the kitchen's workings. Driven by passion and determination, she leads the restaurant and is committed to making constant efforts every day.
出口 恵美子Emiko Deguchi
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Waniku Shokudo Wa Wa Wa
和肉食堂WWW −輪 和 笑−
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)
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石原 大輔Daisuke Ishihara
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Mr. Ishihara offers inspiring dishes of freshness and delicacy.
He was born in 1981 in Osaka. Following his childhood dream of becoming a chef, he studied at a Japanese restaurant in Osaka, Kourinbo. After that, he has been working as a chef at Waniku Shokudo Wa Wa Wa. His seasonal course meals are highly acclaimed and attract many fans.
石原 大輔Daisuke Ishihara
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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
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堀之内 一弘Kazuhiro Horinouchi
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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
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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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Shotaro
笑太郎
- Yodoyabashi, Osaka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Soba (noodles)
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寺脇 拓Hiraku Terawaki
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Mr. Terawaki started his career in the food and beverage world at 17, building a wealth of experience along the way.
He was born in 1981 in Toyonaka, Osaka. He started his training as a chef at a sushi restaurant when he was 17. After working at a sushi restaurant for 9 years, he worked at a soba restaurant for 7 years. After years of gaining experience, he became independent at 34. In 2011, he opened Rakutaro as the owner. In December 2021, the restaurant was relocated, and he began a new restaurant, Shotaro. He personally selects seafood and other ingredients at the market, purchasing high-quality ingredients and always striving to provide guests with the most delicious meals.
寺脇 拓Hiraku Terawaki
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