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161 - 180 of 208 chefs

Mahoroba Irori Shinsaibashi

まほろば囲炉裏 心斎橋

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Unagi (eel) / Yakiniku (Japanese BBQ)

大嶋 毅志Tsuyoshi Oshima

A manager who has honed his skills mainly in Japanese cuisine and welcomes guests with courteous service.

Mr. Oshima was born in 1975 in Kyoto. His interest in eating and drinking led him to choose a life as a chef. In 2016, he entered Bar Hakushaku and started his career in earnest. Then, he studied at Restaurant Bar REST and accumulated more experience as a chef at the seaside restaurant Kaibo-tei in Maizuru-shi, Kyoto. In 2017, he joined Mahoroba Iroriyaki Shinsaibashi. Currently, he responds to everything from cooking to hospitality as a restaurant manager.

大嶋 毅志Tsuyoshi Oshima

Kobe Aburi Bokujo Umeda Main Branch

神戸 あぶり牧場 梅田本店

  • Osaka Station/Umeda Station, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Korean / Yakiniku (grilled meat)

寺本 蒼Sora Teramoto

Mr. Teramoto is passionate about conveying the appeal of meat and supports the restaurant's growth.

He was born in Osaka in 1994. When he joined Kobe Aburi Bokujo Umeda Main Branch as a part-time staff when it opened, he was deeply impressed by the skillful knife work of the meat specialists. Through gaining experience, he noticed how each piece of beef's marbling and muscle structure is unique. Captivated by the profound complexity of meat, he decided to pursue a career as a chef. Now, as the manager, he draws on his experience and skills to also focus on training the staff.

寺本 蒼Sora Teramoto

Jukusei Sushi Rita

熟成鮨利他

  • Fukushima/Noda, Osaka
  • Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

小森 将也Masaya Komori

Mr. Komori is a sushi chef who makes his dream come true with his passion and reliable skills and continues to fascinate people.

He was born in 1987 in Osaka. He used to work in sales but left the job with a dream of owning a restaurant. To learn techniques and management methods, he studied for two years at a restaurant specializing in fish cuisine and two and a half years at a restaurant specializing in shellfish cuisine. In October 2019, he realized his dream by opening Jukusei Sushi Rita. Working hard to achieve his goals, he always makes sure to manage his business meticulously. He is also passionate about educating the next generation by sharing his skills with many people. The cuisine from his hands continues to bring smiles to his guests today.

小森 将也Masaya Komori

M no Yakiniku Fukushima Main Branch

Mの焼肉 福島本店

  • Osaka Station/Umeda Station, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

筒井 啓太Keita Tsutsui

Mr. Tsutsui always strives for growth through his diversified experiences and solid skills.

He was born in 1994 in Hyogo. Since childhood, he has been fascinated by careers that bring joy to people, which led him to become a chef. He gained experience working in an Italian restaurant while studying at Tsuji Culinary Institute. Even after graduation, he developed his skills at a renowned Italian restaurant. After enhancing his specialized knowledge and skills, he started working at his current company to challenge himself in a new field. While emphasizing not only cooking but also communication skills, he showcases his skills at M no Yakiniku Fukushima Main Branch.

筒井 啓太Keita Tsutsui

Sushi Fukushima

寿司福島

  • Fukushima/Noda, Osaka
  • Sushi,Japanese / General / Sushi / Sake

山? 誠生Seiki Yamasaki

His skills were cultivated in Osaka. Mr. Yamasaki delivers the season using various techniques based on Japanese cuisine.

He was born in 1987 in Hyogo. Based in Osaka, he has built a career as a chef in Japanese and creative restaurants. Currently, he is the owner and chef of Sushi Fukushima. He has experience in various genres of cuisine, with a focus on Japanese cuisine. He uses a variety of culinary techniques, from the best use of ingredients to the most elaborate and carefully prepared dishes, to convey the charm of the season to his guests.

山? 誠生Seiki Yamasaki

Matsusakagyu Yakiniku M Dotombori Sennichimae Branch

松阪牛焼肉M 道頓堀千日前店

  • Namba, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Sushi / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)

浦田 憲史Kenji Urata

Mr. Urata is a manager who values the spirit of Omotenashi and serves delicious food.

He was born in 1989 in Osaka. At age 20, he entered the world of food and beverage. While working as a bartender, he realized he enjoyed cooking and became a chef. In addition to the bar, he trained at a yakiniku restaurant and a Takoyaki restaurant to hone his skills. He later joined Light House Co., Ltd., which operates Matsusakagyu Yakiniku M by chance. He has been supporting the restaurant as a manager since the opening of the Dotombori Sennichimae Branch in December 2023. With the spirit of "Omotenashi" (hospitality), he considers "as long as you are in Osaka, you are our customer."

浦田 憲史Kenji Urata

Wagyu beef and local specialty RESTAURANT &BAR 17CLUB

BAR&RESTAURANT 17CLUB

  • Namba, Osaka
  • Dining Bar,Dining bar / Japanese Beef Steak / Pasta / Hamburger Steak

村澤 慎一Shinichi Murasawa

A childhood dream took shape in the head chef's meticulous French cuisine.

Mr. Murasawa was born in 1974 in Ishikawa. He is a chef with extensive experience in French cuisine. After 10 years of working at a French restaurant, he served French dishes at APA Hotel from the age of 28 to 35 and then ran his own French restaurant for five years. He returned to APA Hotel to open a new restaurant and took part in menu planning. He also gained experience as a chef at a wedding venue. His passion for cooking has remained a part of his childhood dream, and his love for French cuisine originated from his admiration for it on a TV show.

村澤 慎一Shinichi Murasawa

Oyogi-torafugu Katsugani Ryori Ajihei Sonezaki

泳ぎとらふぐ 活蟹料理 あじ平 曽根崎

  • Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka
  • Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)

奥野 幸治郎Kojiro Okuno

Having honed his skills in Japanese cuisine, Mr. Okuno offers dishes that make the most of his abundant experience.

He was born in 1958 in Tokyo. Initially interested in Japanese food, he started as a chef at a restaurant in Tokyo with an introduction from an acquaintance. Since then, he has been working as a chef of Japanese cuisine. Also well versed in handling blowfish. In addition, he has experience abroad, including training at a Japanese restaurant in France. He has been the chef at Ajihei Sonezaki since its opening in December 2023, after the restaurant was renovated.

奥野 幸治郎Kojiro Okuno

Eau-De-Vie

オー・ド・ヴィー Eau-De-Vie

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Dining Bar,Dining bar / General / Cocktail / Whisky

西村 佳佑Keisuke Nishimura

Water of life" that gives healing to daily life. Mr. Nishimura provides a moment of contentment.

He was born in 1991 in Osaka, the manager of Eau-De-Vie. The bar's name comes from the French word meaning "water of life (sake)." It started as a bar that provides healing to people's daily lives through a drink. It has now been renewed as a dining bar offering drinks and food. He aims to create a place where not only those who have supported the bar but also more guests can enjoy a moment of contentment.

西村 佳佑Keisuke Nishimura

Hitsumabushi Nagoya Bincho Grand Front Osaka Location

ひつまぶし備長 グランフロント大阪

  • Osaka Station/Umeda Station, Osaka
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

松室 孝則Takanori Matsumuro

 

 

松室 孝則Takanori Matsumuro

Yakitori Bonzo Shinsaibashi Branch

焼鳥 ぼんぞ 心斎橋店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakitori/Kushiyaki (grilled skewers),Japanese

市山 幹和Mikikazu Ichiyama

Mr. Ichiyama continues to hone and improve his skills with a focus on Japanese cuisine.

He was the manager of a Japanese restaurant in New York for many years and trained at the owner's restaurant for 3 years. Later, after working as a manager at a yakitori restaurant opened by that owner, he trained for four years at a popular yakitori restaurant in Osaka at the time and then opened his own restaurant. He works hard to create a restaurant where guests are impressed not only by the food but also by everything about the restaurant, making them want to come back again.

市山 幹和Mikikazu Ichiyama

Rokukakutei Cafe

六覺燈カフェ

  • Nipponbashi, Osaka
  • Japanese,Japanese / Kushiyaki (grilled skewers) / Kushiage (deep-fried skewers) / Wine

中山 善夫Yoshio Nakayama

A sommelier who can find the perfect wine for every palate

He was born in March of 1974 and grew up in Osaka. His interest in wine stems from a dinner party he had with a friend who happened to be a French chef. After that he went on to work at a French restaurant and earn his credentials as a sommelier. Nothing pleases him more than finding the perfect wine, and he always keeps an eye on each guest's mood and drinking pace to make sure they are enjoying themselves to the fullest.

中山 善夫Yoshio Nakayama

Wine Bar NOAM

Wine Bar NOAM

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Wine Bar,Bars (pubs)

長屋 聡Satoshi Nagaya 

Mr. Nagaya has great experience as a chef and sommelier.

He was born in 1982 in Nara. Obtained his sommelier certification in 2013. After gaining experience at bars in Kitashinchi, he opened Wine Bar NOAM. He is currently running the bar as owner-sommelier. "I try to produce a special space with wine, food, and everything I offer. I hope guests will have a wonderful time."

長屋 聡Satoshi Nagaya 

Kaisen Teppan Izakaya Aichi

海鮮鉄板居酒屋 あいち

  • Higashi-Dori/Doyama, Osaka
  • Seafood,Japanese / Sashimi (raw fish)/Seafood / Sushi / General

門田 隆行Takayuki Kadota

Mr. Kadota wants to deliver inspiring Japanese delicacies for the shining smiles of his guests.

He was born in 1980 in Kagoshima and is the representative Director of Kaisen Teppan Izakaya Aichi. After graduating from high school, he chose to become a chef and honed his skills in Osaka. Later, he was involved in the establishment of the restaurant by chance. Since its opening in December 2022, he has been serving fresh and delicious tuna dishes to many people. For the smiles of visitors, he cooks and actively communicates with guests. With a bright smile, he delivers the delicious seafood Japan has nurtured.

門田 隆行Takayuki Kadota

Toyonaka Sakurae

とよなか桜会

  • Toyonaka, Osaka
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Cookshop

満田 健児Kenji Mitsuda

The Chef's Recommendations

His cherishes originality and develops one-of-a-kind flavors that cannot be found anywhere else

He was born in 1969 and grew up in Shizuoka Prefecture. After graduating from Tsuji Culinary Institute he wanted to zero in on a culinary specialty, so he decided to start training at a washoku (traditional Japanese cuisine) restaurant. At this 2-star restaurant he was able to study washoku cuisine and learn about its unique presentation style. He then went on to develop his skill set even further at Rihga Royal Hotel before moving on to open "Toyonaka Sakurae".

満田 健児Kenji Mitsuda

La Lucciola

ラルッチョラ

  • Fukushima/Noda, Osaka
  • Italian,Italian/French / Italian / Wine

鈴木 浩治Koji Suzuki

The Chef's Recommendations

A chef who never wants to stop delighting guests with delicious food.

He was born in December of 1974 and grew up in Shiga Prefecture. His love of hands-on craftsmanship extends all the way back to his childhood, and it was during his student years working at a part-time restaurant job that he discovered his passion for serving up delicious food to customers. From there he went on to train in the culinary arts in Switzerland, Germany, Italy, and other countries. After spending time building up his skills at various restaurants in Osaka, he moved on to his current post, where he serves as the chef. Even now, he never stops working hard at honing his culinary skills and knowledge, since he never wants to fall behind in offering the best food available.

鈴木 浩治Koji Suzuki

Sakedokoro Umaiya

酒処 うまいや

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Izakaya (Japanese tavern),Taverns / Chicken / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

杉田 道治Michiharu Sugita

Mr. Sugita provides excellent service with dishes that customers can indulge in and takes great care with ingredients and utensils.

Mr. Sugita was born in 1989 in Osaka. His childhood home was a sushi restaurant, so he has been familiar with cooking since childhood. At 16, he started a part-time job at a Japanese izakaya bar. After graduating from culinary school, he began his career in a hotel kitchen, then sharpened his skills at Italian restaurants. He struck out at 26 and opened his own dining bar. In October 2021, he changed industries to izakaya and opened Sakedokoro Umaiya, where he works today. 

杉田 道治Michiharu Sugita

Kushinobo Osaka Hozenji Main branch

串の坊 大阪法善寺本店

  • Namba, Osaka
  • Japanese,Japanese / General / Kushiage (deep-fried skewers)

大須賀 誠Makoto Osuga

He kept working in the cooking field, then found the charms of kushikatsu (deep-fried meat and vegetables on a skewer).

He was born in 1970 in Shizuoka prefecture. He was helping the sushi restaurant run by his family since he was very young. When he was a student at Tsuji Culinary Institute, he was impressed with delicateness and deepness of kushikatsu (deep-fried meet and vegetables on a skewer) at [Kushinobo] where he had a part time job. In 1990, he entered Kushinobo. In 1997, he was selected as the manager in his 20s, since when he accumulated experiences at several branches. In 2007, he became the manager of [Osaka Hozenji Main branch]. Currently he keeps surprising and impressing the guests with his attitude seeking for new ingredients while following the taste of tradition from the time the restaurant was established.

大須賀 誠Makoto Osuga

Trattoria & Pizzeria BEATO

トラットリア&ピッツェリア BEATO

  • Tanimachi/Tanimachi-yonchome, Osaka
  • Italian,Italian/French / Pasta / Neapolitan Pizza / Wine

田中 洋光Hiromitsu Tanaka

He wants to shape his way of thinking to fill the trattoria.

He wanted to open a trattoria to give shape to his ideal hospitality, while building his career as an Italian chef. In October 2010, he opened [Trattoria & Pizzeria BEATO] with a space in the image of an authentic classic trattoria in Italy, where they serve authentic Italian dishes. Currently he is offering dishes made with the ingredients imported directly from Italy, vegetables and fish carefully-selected by himself, and high-grade meat at a sophisticated space.

田中 洋光Hiromitsu Tanaka

Shunsai Yamasaki

旬菜 山崎

  • Suita/Settsu, Osaka
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

伊東 賢治Kenji Ito

Cooking at home ended up putting him on the path to a professional culinary career

Mr. Ito was born in Kagoshima Prefecture in 1979. During his childhood he had fun by making food at home, and he eventually used those fond memories as inspiration to take on a career in the culinary world. After graduation he made his first move toward becoming a chef by taking a job at a traditional Japanese restaurant in Kobe. He spent the next five years building his cooking skills little by little from the ground up. After that he continued to focus his efforts on Japanese cuisine by spending two years at a restaurant specializing in tofu, before moving on to work in catering for three years. He took his present position as head chef after joining Shunsai Yamasaki in 2009.

伊東 賢治Kenji Ito

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