181 - 184 of 184 chefs
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Difference
Difference
- Awaza/Kyomachibori, Osaka
- French,Italian/French / French / Wine / Sake
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藤本 義章FUJIMOTO YOSHIAKI
The Chef's Recommendations -
Hard work is the secret behind our smart chef's true talent
He was born in 1983 as a native of Osaka prefecture. His father's influence led him to enter the restaurant business. He spent eleven years working for the Japan Airlines Hotel "Les Celebrites" restaurant (in Shinsaibashi, Osaka), and while he was there, he won a number of prizes for his French cuisine in cooking competitions. At the young age of 29 he became a sous chef, supported by his customers who loved French cuisine. On July 12th, 2013, he opened "Difference" as the owner and chef.
藤本 義章FUJIMOTO YOSHIAKI
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Teppan Steak Pur
鉄板ステーキ ピュール
- Minamimorimachi, Osaka
- Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)
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中村 武実NAKAMURA TAKEMI
The Chef's Recommendations -
Watching Teikoku Hotel's head chef Nobuo Murakami cook on television moved me
Born in 1959 in Taima City, Nagasaki. His mother's dishes always used fresh, local vegetables and fish, highlighting those ingredients but having flavors that you never tired of and that got him to understand the complexities of cooking. After graduating high school, he trained at hotels and restaurants, and worked as head teppanyaki grill chef at the Hilton International, Moriguchi Prince Hotel, and the Hyatt Regency Osaka. In 1996, he was hired on as both head chef and manager of Teikoku Hotel Osaka Kamon. In 2012, he opened Teppan Steak Pur.
中村 武実NAKAMURA TAKEMI
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DINING BAR SHARE
DINING BAR SHARE
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Dining Bar,Dining bar / General / Italian / Wine
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野村 祐登Yuto Nomura
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Space, service, and cuisine. Mr. Nomura pays attention to everything and produces "special moments."
He was born in 1991 in Shizuoka. After graduating high school, he learned the basics of cooking at a kappo restaurant and later worked in a variety of businesses, including yakitori and robatayaki (coal grilling) restaurants. He joined DINING BAR SHARE after gaining experience in several different types of restaurant businesses. Involved in menu development and improvement of existing menus, he offers a variety of creative pasta and handmade sweets and delivers a gentle and happy time with deliciousness.
野村 祐登Yuto Nomura
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Kaminoza
カミノザ
- Tanimachi/Tanimachi-yonchome, Osaka
- Japanese,Japanese / Japanese Sosaku (creative cuisine) / General / Kaiseki (tea-ceremony dishes)
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正野 キミヒロKimihiro Shono
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Mr. Shono pursued a career as a Japanese chef because he wanted to see his parents' happy faces.
He was born in Osaka in 1978. While in high school, he started cooking at home after watching a cooking show. He decided to become a chef when he cooked for his parents, who were so pleased with his cooking. He chose Japanese cuisine because he thought it would please his aging parents in the future when he became a chef. After graduating from high school, he studied the basics at Tsuji Culinary Institute and began honing his skills as a Japanese chef at kappo restaurants and ryotei throughout Japan from the age of 23. At 36, he became independent and opened his own restaurant in Osaka in 2014.
正野 キミヒロKimihiro Shono
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