201 - 220 of 416 chefs
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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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Katsuemon
勝衞門
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Udon (noodles),Japanese / Tempura (battered, fried seafood and vegetables) / Kansai-style Udon (noodles) / Soba (noodles)
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安田 達志Tatsushi Yasuda
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A restaurant manager offers an elaborate bowl of noodles that is quick and easy to enjoy.
Mr. Yasuda was born in 1977 in Tottori. He originally worked at an affiliated okonomiyaki (Japanese savory pancake) restaurant. After receiving an offer from the owner of the same restaurant, he transferred to Katsuemon, which opened in 2023. He now serves as the restaurant manager, managing various tasks, including cooking and customer service. With his experience working at udon (thick noodles) and okonomiyaki restaurants, he strives to provide satisfying bowls for the busy lunch crowd to those looking for a drink after hours.
安田 達志Tatsushi Yasuda
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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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Matsuzaka-niku Ganso Wadakin
松阪肉元祖 和田金
- Matsusaka/Kisei, Mie
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew)
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つやこTsuyako
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She ensures that every guest feels welcomed with nothing less than perfect hospitality.
Initially, she worked in the service industry, before moving on to work in guest services as a hostess at Wadakin in 2001. In addition to her focus on sukiyaki (hot pot stew), she also makes sure to provide a relaxed atmosphere where each and every guest can enjoy their meal, engaging them in conversation at opportune times. She keeps up the culinary traditions of this long-standing sukiyaki restaurant to make sure that the quality of their food always shines through.
つやこTsuyako
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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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Originator of Teppanyaki Steak Misono, Kobe Main branch
元祖鉄板焼ステーキみその神戸本店
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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元谷 和之Kazuyuki Motoya
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Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.
Born in Hiroshima prefecture in 1960. Studied abroad in France after graduating from the Tsuji Culinary Insitute of Abe Osaka. Took lessons in authentic cooking. Upon returning to Japan, began work at a Suntory affiliated Western-style restaurant for around seven years, gaining experience as a deputy chef. After retiring, made a fateful visit to the "Misono Restaurant Osaka." Currently testing skills at the "Misono Restaurant Kobe" after becoming fascinated by Teppanyaki. With 33 years of experience, now focusses upon cultivating the next generation and plays a role in leading the junior chefs.
元谷 和之Kazuyuki Motoya
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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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Unagi no Masa
うなぎのまさ
- Kamihonmachi, Osaka
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
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石黒 岳Gaku Ishiguro
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Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.
He was born in 1998 in Osaka. Since his family owned a French restaurant, he was familiar with the work of a chef from childhood. Started his training at a Japanese restaurant. After that, he moved to a members-only sushi restaurant to further hone his skills. The decision was made to launch a restaurant specializing in eels at the same store, and he was given the responsibility for it. In September 2022, the restaurant opened as Unagi no Masa. As manager and chef, he is in charge of the restaurant. He is a qualified sommelier.
石黒 岳Gaku Ishiguro
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Yakiniku Tamanoya
やきにく 玉乃屋
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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佐藤 優花Yuuka Sato
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Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.
Ms. Sato was born in 1991 in Shimane, the restaurant manager of Yakiniku Tamanoya. Started her career in the food industry because of her passion for providing a sense of joy and relaxation through food. After initially working for a company in Osaka, she switched to the restaurant business to fulfill her desire to provide an exceptional dining experience. Since taking on the manager role at Yakiniku Tamanoya in 2021, she meticulously ensures the meat's quality daily. She is dedicated to providing the best service possible, allowing her guests to enjoy the finest quality meat with utmost satisfaction. Her attentive and warm hospitality has evoked rave reviews.
佐藤 優花Yuuka Sato
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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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Sumibi Yakiniku Hibinotei Nakamozu Branch
炭火焼肉ひびの亭 中百舌鳥店
- Sakai, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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岸本 英則Hidenori Kishimoto
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Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.
He was born in 1980 in Osaka. Entered the world of food and drink from the age of 18. In the beginning, he worked in Japanese cuisine as his main genre. He has honed his skills as a chef in Japanese cuisine, which, like Yakiniku, values its ingredients. After 5 years of experience at a kaiseki restaurant, he switched the genre to Yakiniku. Since around 2013, he has been working at the current restaurant. He is currently its manager.
岸本 英則Hidenori Kishimoto
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Baniku to Kaki no Sousaku Bal motto.
馬肉と牡蠣の創作バル motto.
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Horse Meat / Japanese Sosaku (creative cuisine) / Oyster
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高田 将規Masanori Takada
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Mr. Takada was influenced by his grandmother to pursue a career in food. He was exposed to many food cultures in Japan and abroad.
He was born in 1998 in Hyogo. Influenced by his grandmother, he aspired to become a chef. After graduating from Ecole Tsuji Osaka, he entered Tsuji Culinary Institute of France. Having experienced about a year of on-the-job training at a local restaurant in France, he entered the world of chefs, which he had longed to do since childhood. At the age of 22, he worked at an Italian restaurant in his hometown that served kiln-baked pizzas. Then, at the age of 24, he worked as a chef at a food stall that was the predecessor of the current restaurant, followed by becoming the chef at Motto., when it was reopened.
高田 将規Masanori Takada
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Fujino
藤乃
- Fukushima/Noda, Osaka
- Japanese,Japanese / Soba (noodles) / Nabe (hot pot) / Duck
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門野 倫也Michiya Kadono
The Chef's Recommendations -
From part-time work during high school, Mr. Kadono chose the path of living on his own skills.
He was born in 1973 in Hyogo. He gained experience in the food and beverage industry through a part-time job during high school. Despite working as a salaried employee at a major corporation, he aspired to work independently with his skills, leading to his decision to leave the company. He was fortunate to have good colleagues and trained in Western cuisine, Japanese cuisine, French cuisine, and handmade soba noodles. Through this journey, he came across the owner of Fujino, and has been serving as the head chef since 2014. With a desire to expand his culinary expertise, he learned handmade soba, and he makes sure to create menus that utilize his many experiences.
門野 倫也Michiya Kadono
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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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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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Robatayaki Isshin Moriguchi Branch
炉端焼き一新 守口店
- Moriguchi, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling) / Sake
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天羽 智哉Tomoya Amou
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Providing "the joy of food" that spreads a chain of smiles.
After gaining knowledge of foods by working in school meal services, Mr. Amou entered the restaurant industry. He shows his skills as a manager at Robatayaki Isshin Moriguchi Branch, which opened in November 2022. He carefully selects seasonal ingredients to provide guests with the "joy of food" through robatayaki, which allows them to offer the natural flavor of ingredients.
天羽 智哉Tomoya Amou
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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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CHIKICHIKI Temma Branch
CHIKICHIKI 天満店
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine
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大倉 祥幸Yoshiyuki Okura
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With a quiet passion and a wealth of experience, Mr. Okura offers a dish made with the utmost attention to "grilling."
He was born in 1985 in Okayama. A part-time job in a restaurant, which he began while still a student, defined his destiny. After graduation, he once found a job in another industry. Still, his passion for the restaurant industry never cooled, and he took up the challenge again. For ten years, he honed his skills at a major yakitori chain restaurant, gaining a wide range of experience in everything from serving to cooking. Currently, he works as a Yakishi (expert in grilling) at CHIKICHIKI Temma Branch. It is his greatest pleasure to hear his guests say, "I'd like another one," as he carefully grills skewers daily.
大倉 祥幸Yoshiyuki Okura
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Cow specialty store Itamae Yakiniku Ichigyu Kitashinchi Branch
雌牛専門店 板前焼肉一牛 北新地店
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)
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尾形 陸Riku Ogata
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In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.
He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.
尾形 陸Riku Ogata
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Ca sento
Ca sento
- Motomachi, Hyogo
- Spanish/Mediterranean,Global/International / Spanish / European
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福本 伸也Shinya Fukumoto
The Chef's Recommendations -
An athletic-oriented chef, not sport-oriented nor too stoic.
He was born in 1978 in Kobe. Since he was 15 years old, he has kept improving his skills as a chef. He went to Europe in 1998 and trained for 8 years in Italy and Spain. At the age of 26, he worked as a chef at [Ca sento], a renowned restaurant in Balencia, Spain that has the same name as his current restaurant. During this period, he has found his current policy that a chef shouldn' t be an egoistic artist, but has to be a part of a team. After coming back to Japan, he opened his own restaurant in 2008.
福本 伸也Shinya Fukumoto
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