81 - 100 of 212 chefs
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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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Table36
テーブル36
- Namba, Osaka
- Buffet,Buffet / General / Italian / Western Sosaku (creative cuisine)
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𠮷田 博人Hiroto Yoshida
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Mr. Yoshida's interest in creating things led him to the world of French and Italian cuisine.
He was born in 1969 in Osaka. Being deeply interested in making and creating things, he wanted to express himself through cooking and decided to become a chef. Started his career as a banquet chef at Miyako Hotel Osaka. In 2003, he moved to All-Day Dining in Swiss Hotel Nankai Osaka (former Nankai South Tower Hotel Osaka), where he continued his training. He then became the head chef at Table 36, preparing dishes that make the most of his experience.
𠮷田 博人Hiroto Yoshida
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KATSUDON
喝鈍
- Osaka Station/Umeda Station, Osaka
- Japanese,Japanese / Katsudon (fried pork cutlet bowl)
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渡邉 誉Homare Watanabe
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He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.
He was born in 1971 in Osaka prefecture. His father is the founder of [KATSUDON], now it is the main branch in Hozenji Yokocho. As he loved his father's [katsudon (rice bowl topped with cutlet)], he naturally decided to succeed his family business, and became a chef. In 1993, the second branch opened in Takimi-koji of Umeda Sky Bldg. and he takes charge of both operation and cooking. He carefully prepares [cutlet] one by one, without using frozen products or synthetic seasonings, with the motto of [domestic ingredients, quick, tasty, cheap]. By strictly following the taste of his father at the main branch, he keeps the tradition of this old-established restaurant.
渡邉 誉Homare Watanabe
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Chuka-shibosai Hasunohana
中華私房菜ハスノハナ
- Minoo/Nose, Osaka
- Chinese,Chinese / General / Chinese Sosaku (creative cuisine) / Wine
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木村 重成Shigenari Kimura
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Mr. Kimura is a head chef who produces new dishes through diverse experience and hard work.
He was born in 1977 in Osaka. Since childhood, he has helped in the kitchen of his parents' Japanese delicatessen restaurant. After graduating high school, he joined a Sichuan Chinese restaurant in Yokohama. He began his training as a chef and worked tirelessly, even during his sleeping time. At 22, he moved to Kansai and studied Cantonese cuisine at hotels and famous restaurants. He has worked as a head chef in various places. Currently, he is the executive chef of the cooking department of Re-Life Co., Ltd., and since 2023, he has also been the grand chef of Chuka-shibosai Hasunohana.
木村 重成Shigenari Kimura
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Italian Restaurant Tavola D'oro
イタリア料理 ターヴォラ ドォーロ
- Namba, Osaka
- Italian,Italian/French / Pasta / European / Beer
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栗岡 卓佐Takusuke Kurioka
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Mr. Kurioka was fascinated by authentic Italian cuisine.
During his student days, he spent time abroad and was fascinated with authentic Italian cuisine, especially the dishes served in ristorantes. After returning to Japan, he studied culinary arts at the Tsuji Culinary Institute. Upon graduation, he honed his skills at Italian restaurants in Osaka, Nagoya, and Tokyo.
栗岡 卓佐Takusuke Kurioka
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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
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Chukashusai Eigetsu
中華酒菜 瑛月
- Tenmabashi, Osaka
- Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)
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道浦 涼介Ryosuke Michiura
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Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.
He was born in 1989 in Osaka. He has worked as a cook in restaurants, mainly izakaya in the Osaka area. Having experienced a wide variety of menus, including Chinese, which is now his main genre, he has expanded his repertoire. Currently, he is the manager of Chukashusai Eigetsu. His goal is to make the restaurant loved by many users, not only Chinese lovers.
道浦 涼介Ryosuke Michiura
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Toki
刻季
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / French / Western Teppanyaki (iron griddle grilling)
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中尾 健二Kenji Nakao
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With delicate sensibility and reliable technique, Mr. Nakao creates dishes that will catch the eye.
He was born in 1976 in Kyoto. After graduating from culinary school, he honed his skills at many restaurants and hotels. Since 2010, he has served as the head chef at Harmonie Embrassee Osaka, a prestigious luxury hotel featured in the Michelin Guide numerous times. His culinary creations enchanted many diners, leaving them deeply impressed. He currently serves as the chef at Toki, where he offers dishes showcasing his exceptional skills and delicate sensibilities.
中尾 健二Kenji Nakao
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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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SUIPARA #Doutonbori Waffle
SUIPARA#道頓堀ワッフル
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sweets,Cafe/Sweets / Cake / Parfait / Others
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池田 みのりMinori Ikeda
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Offers "memorable sweets" that are fun to look at and delicious to eat.
Ms. Ikeda is from Osaka. She has experience in restaurants in the Osaka area, mainly cafes. Currently, active as a staff member of SUIPARA #Doutonbori Waffle. She offers "memorable sweets" in Dotonbori that look fun to look at, taste good to eat, and come in various attractive variations.
池田 みのりMinori Ikeda
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SHOGUN BURGER Shinsaibashi Branch
SHOGUN BURGER 心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Fast Food,Other / Hamburger
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南 優星Yusei Minami
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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
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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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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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Yakiniku Tanmiya
焼肉 炭味家
- Osaka Station/Umeda Station, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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山下 裕太Yuta Yamashita
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Mr. Yamashita loves to eat and cook—a chef who has worked in Sushi and Japanese cuisine.
He was born in 1987 in Osaka. He has loved eating and cooking since he was a child. After working as a Sushi and Japanese cuisine chef, he now works at Yakiniku Tanmiya.
山下 裕太Yuta Yamashita
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Sushi no Daripin
寿司のだりぴん
- Osaka Station/Umeda Station, Osaka
- Sushi,Japanese / General / Sushi / Sashimi (raw fish)/Seafood
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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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Amusez-vous
Amusez-vous（アミュゼヴ）
- Nishitenma, Osaka
- Steak,Yakiniku/Steak / Wine
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赤澤 友和Tomokazu Akazawa
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A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.
Mr. Akazawa is a native of Hiroshima. Since childhood, he has liked to cook, which led him to pursue a career in the food industry. He has trained hard and polished his skills in hotels for 9 years and French restaurants. His love of making things led him to create beautiful house-made chocolates, in addition to the overall cuisine at Amusez-vous. With the desire for customers to "enjoy their meals," he purchases carefully selected ingredients without deceit and transforms them into colorful dishes.
赤澤 友和Tomokazu Akazawa
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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)
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井上 学Manabu Inoue
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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
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Creo-ru Dotonbori Branch
くれおーる道頓堀店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Okonomiyaki (savory pancakes) / Takoyaki (octopus balls)
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中原 伸浩Nobuhiro Nakahara
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Being told that the food he cooked was "delicious" was Mr. Nakahara's start.
He was born in 1973 in Toyama. In his part-time job as a student, he was told that the food he made was "delicious." That experience inspired him to decide to become a chef in the future. After graduating high school, he entered the culinary world and began training. He honed his skills at Ginza Aster and other yakiniku restaurants. He joined Creo-ru Corporation in 2012. Currently, he is working as a chef at Creo-ru Dotonbori Branch.
中原 伸浩Nobuhiro Nakahara
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AVOCADO HOUSE NAMBA
AVOCADO HOUSE NAMBA
- Namba, Osaka
- Mexican/Central American,Global/International / Middle Eastern/Arab / Mexican/Central American / International/Fusion
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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)
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松本 龍彦Tatsuhiko Matsumoto
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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
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