421 - 424 of 424 chefs
-
Sushi Gion Matsudaya
寿し 祇園 松田屋
- Gion, Kyoto
- Sushi,Japanese / Sake / Sashimi (raw fish)/Seafood / Sushi
-
![]()
松田 和憲MATSUDA KAZUNORI
The Chef's Recommendations -
Our chef has an excellent command of both traditional techniques and his own unique twists. Every piece of sushi is a little taste of heaven
He was born in 1964 in Shiga prefecture. His parents ran a sushi shop for over 40 years. Taken with the Edo-style techniques and flavors, he often visited Tokyo, and learned the skills of a number of famous restaurants, before fulfilling his desire to open his own restaurant in Gion in 2007. He preserves traditional techniques, letting his signature eggs sit overnight after frying them, and he uses his own tricks to perfect his pickles and boiled-down sake, offering the Matsudaya version of Edo-style sushi. His motto is "make the people of the world smile with sushi". He spent a year in New York and made the best of that experience, and is now a well-respected authority on how to serve foreign customers.
松田 和憲MATSUDA KAZUNORI
-
-
Temma Ramen Ako Main branch
天馬らぁめん 赤穂総本店
- Ako, Hyogo
- Ramen,Ramen (noodles) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen) / Tonkotsu Ramen (pork broth ramen)
-
![]()
井上 裕令INOUE HIROYOSHI
-
He entered the ramen (noodles) business with his brother
Mr. Inoue entered the ramen (noodles) business along with his elder brother. At one time, he left and worked in a completely different job for four years, but he then returned to the ramen business. He went on to win a magnificent first place in the "Noodle King Final 2012" competition.
井上 裕令INOUE HIROYOSHI
-
-
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
-
-
Gion Nishikawa
祇園 にしかわ
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Sake
-
![]()
西川 正芳NISHIKAWA MASAYOSHI
-
Our spirited chef started with a yearning for beautiful, delicious food
He was born in 1975 in Muromachi, Kyoto. His grandfather was a craftsman who painted ceramics in the Yuzen style, and he says, "He'd often take me to restaurants and art galleries when I was young." Having been raised around so many beautiful and delicious things, he longed to become a chef of Kyoto-style cuisine, and after graduating from high school, he headed down that path. He trained at famous restaurants like "Gion Sasaki", worked as head chef of "Warabi no Sato", and in 2008 opened "Gion Nishikawa". His motto is to be open and welcoming, and he serves his guests with a friendy smile and candid voice.
西川 正芳NISHIKAWA MASAYOSHI
-
