161 - 180 of 373 chefs
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Tetsuju
鉄じゅう
- Namba, Osaka
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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多々納 大展Hironobu Tatano
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Mr. Tatano is a chef born in a town of food and humanity who also runs a farm.
He is a native of Osaka. After graduating high school, he trained at the famous Osaka restaurant Kushinobo. Four years later, he left the restaurant business. But at 25, he opened a 5-square-meter restaurant in Soemon-cho, Minami, Osaka. That was the beginning of it all. He acquired qualifications as a sommelier, sake connoisseur, and cheese sommelier and also started his own farming in Kushimoto, Wakayama. He is a chef born and raised in Osaka, a city of kuidaore (to eat until drop) filled with human kindness.
多々納 大展Hironobu Tatano
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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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Sennaritei Kyara
せんなり亭 伽羅
- Hikone/Taga/Aisho, Shiga
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese
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久木 修次Shuji Hisaki
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Pursuing dishes that incorporate Omi beef into Japanese cuisine.
Since 1980, Mr. Hisaki has worked in hotels and sushi restaurants, honing his skills in Japanese cuisine. He joined the Omi beef specialty restaurant Sennaritei in 2003. He continuously researches and serves dishes featuring Omi beef, from appetizers to main courses.
久木 修次Shuji Hisaki
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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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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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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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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
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坂本 敏章Toshinori Sakamoto
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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
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Namba Teppanyaki Sublime
難波 鉄板焼き Sublime
- Namba, Osaka
- Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak
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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
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津村 輝彦 Teruhiko Tsumura
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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
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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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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
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SH’UN Wine & Dine
ワイン＆ダイン「シュン」
- Namba, Osaka
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine
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大津 康樹Koki Otsu
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Mr. Otsu is a chef who pursues the possibilities of Japanese cuisine from a unique perspective and serves delicious food.
He was born in 1981 in Yamaguchi. Chose to become a Japanese chef because he was interested in being a cook. He started his career at the New Otani Osaka Shiromi. Based on his experience there, he trained at a counter kappo restaurant in Tamatsukuri. In 2011, he moved on to SH’UN Wine & Dine, where he is currently the head chef. He finds satisfaction when his thoughts and feelings in cooking reach the guests, enjoying his daily creative activities.
大津 康樹Koki Otsu
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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)
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琢磨 愛帆Naruho Takuma
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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
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Kyoto Stand Kiyokiyo Kiyamachi Main Branch
京都スタンドきよきよ木屋町本店
- Kiyamachi/Pontocho, Kyoto
- Japanese,Japanese / Local Japanese Cuisine / Sawa (cocktail of spirits and soda) / Sake
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山本 由矢Yuya Yamamoto
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His efforts and fate have led Mr. Yamamoto to build a career as a chef.
Mr. Yamamoto was born in 1989 in Kyoto. An acquaintance invited him to enter the world of chefs. He worked in hotel operations for about two and a half years, learning the basics of customer service and hospitality. After that, he became increasingly attracted to cooking, and his desire to make delicious food with his hands grew stronger. Amid such a situation, he had an opportunity to join Kyoto Stand Kiyokiyo Kiyamachi Main Branch. Currently, he is developing his cooking knowledge further while improving his handling of ingredients and cooking techniques.
山本 由矢Yuya Yamamoto
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Creative Japanese Confectionery Studio BASHOAN
創作和菓子工房 芭蕉庵
- Osaka Station/Umeda Station, Osaka
- Cafe,Cafe/Sweets / Ice Cream / Wagashi (traditional Japanese sweets) / Japanese Tea
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齋藤 有未Yumi Saito
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She jumped into the field of Japanese confectionery along with her passion toward sweets and people.
She was born in 1996 in Osaka prefecture. She often made sweets since she was a child, as she liked cooking and also satisfying people. She was so astonished by eating tasty [warabi-mochi (bracken-starch dumpling)] at [Bashoan], as well as its style of grinding a stone mill to make your own flower, that she longed to be on the providing side. She started working at [Creative Japanese Confectionery Studio Bashoan] in 2015. Currently she is actively working as its manager, offering the traditional tastes with her smile to bring the enjoyment she experienced to many people.
齋藤 有未Yumi Saito
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J.S. BURGERS CAFE Kobe Harborland umie Branch
J.S. BURGERS CAFE神戸ハーバーランドumie店
- Harborland, Hyogo
- 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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Kyonomachi Umeda Branch
京の町 梅田店
- Osaka Station/Umeda Station, Osaka
- Izakaya (Japanese tavern),Taverns
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松山 秀一Hidekazu Matsuyama
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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
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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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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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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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