Osaka Chef search result : Page 11

Sakana Ryori Rokkon さかな料理　ろっこん Kita-Shinchi, Osaka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

西岡　章NISHIOKA AKIRA

He took the path of a culinary career which was his dream since he was young. Tremendous effort is put into the food's freshness.

Born in Wakayama in 1967, it was his dream since youth to choose the path of a culinary career and display his skill in cooking. "There is a taste in freshness" is his motto, and he is particular every day about the freshness of ingredients and the way of cooking which emphasizes the flavors of the ingredients. His obsession led him to create his original combination of oils for cooking.

西岡　章NISHIOKA AKIRA

Jiman ha Shizen Tori Ryori Kawadaya 自慢は自然。鶏料理　川田屋 Matsubara/Fujiidera/Kawachinagano, Osaka Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Nabe (hot pot)

武居　信仁TAKEI NOBUHITO

Offers up big portions made with top quality ingredients.

He was born March 8th, 1972, in Osaka Prefecture. Wanting to become a cook, after finishing high school, he began apprenticing at Tori Ryori after a friend introduced him. After that, he continued working at the same restaurant as a cook. Tondabayashi, Osaka is a place blessed with tranquil nature; a place where people go to get directly-sourced, fresh ingredients to create delicious meals.

武居　信仁TAKEI NOBUHITO

Teppan Steak Pur 鉄板ステーキ　ピュール Minamimorimachi, Osaka Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)

中村　武実NAKAMURA TAKEMI

The Chef's Recommendations

Watching Teikoku Hotel's head chef Nobuo Murakami cook on television moved me

Born in 1959 in Taima City, Nagasaki. His mother's dishes always used fresh, local vegetables and fish, highlighting those ingredients but having flavors that you never tired of and that got him to understand the complexities of cooking. After graduating high school, he trained at hotels and restaurants, and worked as head teppanyaki grill chef at the Hilton International, Moriguchi Prince Hotel, and the Hyatt Regency Osaka. In 1996, he was hired on as both head chef and manager of Teikoku Hotel Osaka Kamon. In 2012, he opened Teppan Steak Pur.

中村　武実NAKAMURA TAKEMI

Teppanyaki Ousaka 鉄板焼　逢坂 Juso/Tsukamoto, Osaka Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling)

上手　義久KAMITE YOSHIHISA

Challenging the taste of simple ingredients and new menu ideas to make a Teppanyaki grill you will never grow tired of

Born in Kyoto, June 1966. Helping out with his family's restaurant, he naturally began to aspire to becoming a chef. After graduating culinary school, he worked in restaurants and hotels in Osaka. Since being appointed the head chef at [Ousaka] in April 2014, he has been incorporating other cuisine genres and creating special dishes. As such, he pursues the happiness of his customers by breaking the boundaries of Teppanyaki cuisine.

上手　義久KAMITE YOSHIHISA

Itamae Yakiniku Itto Tenka Chaya Main Store 板前焼肉一斗　天下茶屋本店 Tengachaya/Nishinari, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine

有近　六次ARICHIKA ROKUJI

The Chef's Recommendations

Everything for the sake of deliciousness

He was born in 1949 in Osaka Prefecture. With experience in wholesale meat business and butchering, he opened "Itamae Yakiniku Itto" with the intention of providing quality meat at more affordable prices. Only the highest quality Japanese black beef is selected from hundreds of cattle coming from farms in Miyazaki, Kagoshima, Niigata, Sendai, Saga, and throughout Japan. He works hard everyday, proudly remembering his background as a meat shop owner.

有近　六次ARICHIKA ROKUJI

Difference Difference Awaza/Kyomachibori, Osaka French,Italian/French / French / Wine / Sake

藤本　義章FUJIMOTO YOSHIAKI

The Chef's Recommendations

Hard work is the secret behind our smart chef's true talent

He was born in 1983 as a native of Osaka prefecture. His father's influence led him to enter the restaurant business. He spent eleven years working for the Japan Airlines Hotel "Les Celebrites" restaurant (in Shinsaibashi, Osaka), and while he was there, he won a number of prizes for his French cuisine in cooking competitions. At the young age of 29 he became a sous chef, supported by his customers who loved French cuisine. On July 12th, 2013, he opened "Difference" as the owner and chef.

藤本　義章FUJIMOTO YOSHIAKI