61 - 80 of 114 chefs
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Gion Shizuka
祇園 静水香
- Gion, Kyoto
- Kyoto Cuisine,Japanese / Kyoto Cuisine / General / Sake
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澤田 和巳Tatsumi Sawada
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An experienced chef who has fascinated international diners spins a new tale in Kyoto.
Mr. Sawada started his career as a chef at Gion Maruyama, a long-established restaurant with two Michelin stars. Having gained experience in prestigious restaurants, he was the head chef of a restaurant in Tokyo, where he achieved three consecutive Michelin stars. He also worked as a head chef at luxury hotels abroad, attracting guests worldwide. In July 2024, he returned to Kyoto and assumed the head chef position at Gion Shizuka. The sincerity and warmth in his cooking always attract visitors.
澤田 和巳Tatsumi Sawada
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Doikatsuman Gion Yasaka Branch
土井活鰻 祇園八坂店
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Unagi (eel),Japanese / Unagi (eel)
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土井 貴史Takashi Doi
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Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.
Mr. Doi's grandfather managed a river fish market in Kyoto's central wholesale market, so he was familiar with trade since he was a child. He trained under his grandfather after graduating high school and inherited the river fish market at the age of 26, after his grandfather passed away. In March 2018, he changed industries from the fish wholesale market, opening Doikatsuman and becoming the owner. After opening the first branch in Fushimi-Inari, he opened a second restaurant in Gion-Yasaka.
土井 貴史Takashi Doi
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Burisho
魚師匠
- Kyoto Station, Kyoto
- Seafood,Japanese / General / Japanese Sosaku (creative cuisine)
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松本 穂高Hodaka Matsumoto
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Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.
He was born in 1977 in Kyoto. A part-time job in high school led him to the food and beverage world. He expanded his career by serving as manager of a creative kaiseki restaurant in Kyoto and as executive chef of a Japanese restaurant in Beijing, China. Currently, he is using his wealth of experience to reach a new height at Burisho.
松本 穂高Hodaka Matsumoto
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Restaurant DA CIRO
Restaurant DA CIRO
- Gion, Kyoto
- Italian,Italian/French / Italian / European / Western Sosaku (creative cuisine)
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上坂 祐一郎Yuichiro Uesaka
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Mr. Uesaka was fascinated by Italian cuisine, where the flavors of the ingredients come through directly.
He was born in 1984 in Kyoto. He began his career in the hotel's French restaurant. Fascinated by Italian cuisine and its exceptional beauty of ingredients, he moved to Italy after switching to Italian cooking. In three cities in Puglia, Piemonte, and Tuscany, he studied the local cuisine of each region. After returning to Japan, he joined Ristorante t.v.b in Gion as a sous chef. Three years later, he became a chef, and in 2023, he opened his own restaurant as the owner and chef of Restaurant DA CIRO.
上坂 祐一郎Yuichiro Uesaka
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Mr. Maurice's Italian & Rooftop Bar
Mr. Maurice's Italian & Rooftop Bar
- Shijo Karasuma/Karasuma Oike, Kyoto
- Italian,Italian/French / Italian / Pizza / Wine
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Marc Vetri Marc Vetri
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Mr. Vetri produces dishes and a space to enjoy authentic Italian food casually.
He is the owner and partner chef of Mr. Maurice's Italian & Rooftop Bar. Born and raised in Philadelphia, USA, in a family operating an Italian restaurant, he learned the techniques and tastes of authentic Italian cuisine from his grandfather and father, who were chefs. With further training, he became a star chef, turning his Philadelphia restaurant into one of the most popular places in the United States. Valuing the "family" connection from the previous generation to the next, he develops restaurants named after his grandfather, "Maurice," worldwide.
Marc Vetri Marc Vetri
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Gion Vitra
祇園びとら､
- Gion, Kyoto
- French,Italian/French / French / Kyoto Cuisine / Wine
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滝川 朱里Akari Takigawa
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Ms. Takigawa was fascinated by the delicate and deep flavors of gorgeous French cuisine.
She was born in Chiba. After graduating high school, she entered the culinary world by her parent's recommendation. Began her training at the Western-style restaurant Co Vian in Chiba, where she gradually learned the fun of cooking. Then, she moved to Auberge Fontaine Bleau Atami, where she was fascinated by the deep flavors of gorgeous French cuisine and earnestly began to hone her skills. In 2019, she joined Gion Vitra in Kyoto by chance. She always strives to provide a special time with delicious food and a relaxing space.
滝川 朱里Akari Takigawa
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Kyo Ryori Matsusyo
京料理 松正
- Arashiyama, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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小笹 正義Masayoshi Ozasa
The Chef's Recommendations -
Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation.
Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation. Grew up watching his grandfather and father, who ran Kyo Ryori Matsusyo. The restaurant and cooking had been familiar to him since childhood, but it was when he graduated from high school that he made the decision to take over the restaurant. He went on to a culinary school and trained at a Japanese restaurant in Kyoto for three years after graduation. Joined his family's restaurant in 2005 and has served as the fourth-generation chef since 2018. He keeps in mind to carefully prepare his dishes so that the producer's thoughts can be expressed in each one.
小笹 正義Masayoshi Ozasa
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Kyo Yubadokoro Seike Nijojo Branch
京ゆば処 静家 二条城店
- Nijo Castle, Kyoto
- Japanese,Japanese / Yuba (tofu skin)
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稲葉 保行Yasuyuki Inaba
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The desire to please people is the starting point. A chef who studied in Gion and Ponto-cho.
Mr. Inaba was born in Shiga Prefecture. He loves making people happy more than anything else. His desire to bring joy to people through food led him to become a chef. He has been working as a chef for about a quarter of a century at Japanese restaurants in Gion and Ponto-cho. Now he works as a chef at the Kyo Yubadokoro Seike Nijojo Branch. He continues to bring moments of joy to people through his cooking, just as he did when he first decided to become a chef.
稲葉 保行Yasuyuki Inaba
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Ginnan
ぎんなん
- Shichijo/Tambaguchi, Kyoto
- Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Pizza
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伊藤 雅仁Masahito Ito
The Chef's Recommendations -
Serving original dishes made from traditional Kyoto ingredients
Born in December 1976, he trained in French restaurants. Later, he worked as a manger and chef at the family-run Kyoto Ichoya and at Ginnan. His much-vaunted creation Yuba-don (tofu skin served over rice) helped to popularize the restaurant. The menu is richly varied, boasting anything from traditional cuisine to new and creative dishes, made with famous Kyoto ingredients, including yuba (tofu skin) and namafu (wheat starch).
伊藤 雅仁Masahito Ito
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Sumibi Yakiniku Tsunku
炭火焼肉つんく
- Kyoto Station, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat)
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宮本 宏明Hiroaki Miyamoto
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Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.
Mr. Miyamoto was born in 1986 in Kyoto. He dreamed of opening his own restaurant with a classmate, so he began attending the Tsuji Culinary Institute. After graduating, he began training at a steakhouse in Kita Shinchi. He wanted to see the world outside of restaurants, so he gained experience in kitchens in wedding halls and hospitals. At the hospitals, he made hospital food aimed at patients with dietary restrictions, but among these restrictions, he learned the difficulties of making food. In 2016 he opened his own bar. Then in December 2021, he opened Sumibi Yakiniku Tsunku and became the restaurant head.
宮本 宏明Hiroaki Miyamoto
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THE TASTE
THE TASTE
- Shichijo/Tambaguchi, Kyoto
- Bistro,Italian/French / General / Western Sosaku (creative cuisine) / Cake
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星野 貴大Takahiro Hoshino
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Mr. Hoshino is a chef who utilizes various skills and knowledge to cook dishes that enchant guests.
He was born in 1991 in Kanagawa. His experience working in the kitchen as a part-time cook led him to begin his career as a chef. The joy of cooking he felt at that time, and the desire to have a profession became his motivation, and he has been striving for it every day. After accumulating experience in general Western cuisine, including Italian and American cuisine, he was appointed the head chef of THE TASTE. With the depth and diversity of his cultivated cuisine, he prepares dishes that shine with originality.
星野 貴大Takahiro Hoshino
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Torisei Shijo Kiyamachi Branch
鳥せゑ 四条木屋町店
- Shijokawaramachi/Teramachi, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Nabe (hot pot)
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川端 清則Kiyonori Kawabata
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This reliable restaurant head continues to hone his skills seriously and is good at cooking and hall management.
Mr. Kawabata was born in 1964 in Nagasaki. Because he liked making food, naturally, he entered the world of dining. He has continued to hone his skills for nearly 40 years at Torisei, where he began his long career as a chef. It has been around 30 years since he transferred to Torisei Shijo Kiyamachi Branch. He is their longest-serving member and works hard as a dependable restaurant manager. He is skilled as a chef, also in hall management, and works hard with his bright and serious staff to create a lively restaurant.
川端 清則Kiyonori Kawabata
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Torisei Takoyakushi Branch
鳥せゑ 蛸薬師店
- Shijo Karasuma/Karasuma Oike, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Nabe (hot pot)
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山田 雄大Yuta Yamada
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Mr. Yamada is a cheerful leader who welcomes guests with a joyful and light-hearted atmosphere.
Mr. Yamada was born in 1986 in Kyoto. His love of cooking led him to pursue a career as a chef. He has trained diligently to prepare different cuisines and manages the restaurant. His wide range of restaurant-related activities includes restaurant launches. He has worked in hotel and Japanese restaurants overseas as a server and cook, and he began working at the Torisei Main Branch in 2017. Since October 2020, he has been working at Torisei Takoyakushi Branch. With his cheerful personality, he is a reliable leader and has the firm trust of other staff members.
山田 雄大Yuta Yamada
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Imomatsu Kita-bekkan
いも松北別館
- Kiyamachi/Pontocho, Kyoto
- Izakaya (Japanese tavern),Taverns
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國頭 敏Satoshi Kunito
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A chef who provides "Dishes that make people happy" every day.
Mr. Kunito was born in 1979 in Kyoto-shi, Kyoto. He worked at a Japanese restaurant with only counter seating for five years. Then, after working at a restaurant specializing in vegetables and a visually appealing workplace used for wedding banquets, he became the head chef at Imomatsu. Since he entered this world with a desire to provide happiness through food, he now creates dishes that are particular about appearance, taste, and everything else, based on the concept of "high quality all-you-can-eat and drink."
國頭 敏Satoshi Kunito
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Yakiniku Horumon On The Rice
焼肉ホルモンオンザライス
- Toji/Tofukuji, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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伊藤 義和Yoshikazu Ito
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What Mr. Ito offers is the finest ingredients and delicious travel memories.
He was born in 1975 in Kyoto. He had been a company employee previously, but his desire to run a restaurant led him to a culinary career with a firm decision. "I want visitors to make their trip memorable with delicious food," he says. He manages "Yakiniku Horumon On The Rice," a yakiniku restaurant where visitors can enjoy Saloma Beef, eggs, and other carefully selected ingredients at reasonable prices.
伊藤 義和Yoshikazu Ito
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Gihan Hajimedo
魏飯吉堂
- Kyoto Station, Kyoto
- Chinese,Chinese / General
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魏 禧之Yoshiyuki Gi
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He was brought up with Chinese cuisine.
He was born in 1958 in Kanagawa prefecture. He started working in the kitchen of [Min Yan] run by his parents in Yokohama Chinatown at the age of 11. After working at a renowned Chinese restaurants in Japan, he went to China at the age of 18 and became a special-grade licensed cook. When returning to Japan, he worked at [Manchinro] in Yokohama Chinatown and became the general manager there. Now he often appears on various medias as a famous Chinese chef.
魏 禧之Yoshiyuki Gi
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KYOTO TOWER SANDO BAR
KYOTO TOWER SANDO バル
- Kyoto Station, Kyoto
- Standing Bar,Bars (pubs) / Local Sake
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本川 無為Mui Honkawa
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He wanted to work to please people.
He was born in 1991 in Wakkanai, Hokkaido. He spent his childhood in Mexico and graduated from Liceo Mexicano Japones. Then he entered Ryukoku University to learn Buddhism in the department of Shin Buddhism, Ryukoku University, and started to think strongly about having a job to please people. In 2014, he entered icon Corporation and accumulated experiences at Komakura Umeda Hankyu Higashi Dori branch and Gokigen-Ebisu Oumi Hachiman Station branch. In 2017, he started working as the master chef at [KYOTO TOWER SANDO BAR].
本川 無為Mui Honkawa
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Malebranch Kyoto Tower Sando branch
マールブランシュ 京都タワーサンド店
- Kyoto Station, Kyoto
- Sweets,Cafe/Sweets / Ice Cream / Others
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宮崎 靖子Yasuko Miyazaki
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Became a pastry chef by being influenced by her father who is a chef, and mother who is dexterous!
She was born in 1980 in Kyoto. She has been influenced by her father who is a chef and mother who has been dexterous since she was very young. She decided to learn the fundamental skills to make cakes and become a pastry chef. After graduating from a confectionery school, she had training at [Chez la Mer], a popular confectionery shop in Kyoto, then started working at [Malebranche Kyoto Kitayama main branch] as a pastry chef. Showing outstanding talent, she is currently working hard to create [authentic] local confectionery from Kyoto.
宮崎 靖子Yasuko Miyazaki
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Kirakutei
喜楽亭
- Kyotogosho/Nishijin, Kyoto
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / General / Donburi (rice bowl)
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中川 宏一NAKAGAWA KOICHI
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A part-time job in a restaurant was the inspiration that led him down the path to becoming a chef.
After working part time at a restaurant, Koichi became interested in the culinary world, and went on to work at Morita-ya in an Isetan department store in Kyoto. After that, he worked for 5 years at the French Kaiseki restaurant Seiyo Kappou Ida, which brings us to the present day. He now spends every day exploring new ways to bring out the best flavour of local Kyoto ingredients.
中川 宏一NAKAGAWA KOICHI
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Yamaji Yosuke
山地陽介
- Gion, Kyoto
- French,Italian/French / French / Wine
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山地 陽介Yosuke Yamaji
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A young and talented chef trained by top culinary elites like Ducasse and Bocuse.
Born in Osaka in 1977, Mr. Yamaji left for France in 2001 and graduated from Paul Bocuse's culinary institute. From there he went to train further at Alain Ducasse and Astrance. After that he returned home to work at Beige Alain Ducasse and Benoit Tokyo for a brief time before going back to France to serve as the executive chef and maintain the kitchen at Hotel Le Royal Lyon. He also served as an associate executive chef at L'Atelier de Joel Robuchon Etoile, before moving on to work as an executive chef at L'Office Paris. After that he returned home and opened Yamaji Yosuke in June of 2015.
山地 陽介Yosuke Yamaji
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