Kyoto and Osaka Area Chef search result : Page 2

Kitashinchi THE 北新地　坐 Kita-Shinchi, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Japanese Sosaku (creative cuisine) / Wine

河原　瑞樹Mizuki Kawahara

Valuing dialogue with guests, an experienced chef opens up a new frontier.

Mr. Kawahara was born in 1992 in Kagawa. After graduating from a vocational school, he studied at an Italian restaurant in Osaka for 6 and a half years and also experienced Bridal French in Tokyo for 3 years. In search of new stimulation, he joined Kitashinchi THE, which opened in March 2024. Not only does he stand in the kitchen, but he also feels happy to see the reaction to the food up close by facing the guests directly through the counter. His cuisine is special, served with heartwarming exchanges.

河原　瑞樹Mizuki Kawahara

Nihonshu to Obanzai no Kyosakaba Kensui Nishiki 日本酒とおばんざいの京酒場　けんすい錦 Shijo Karasuma/Karasuma Oike, Kyoto Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

浅野　祐介Yusuke Asano

Mr. Asano wants to enrich people's hearts and bring smiles to their faces with my dishes.

He was born in Kyoto. He has been familiar with Japanese food since childhood and loves to cook. Wanting to make people happy by making delicious food, he accumulated much experience and honed his skills at various restaurants. As a result, he was involved in Kensui Nishiki from the start-up and became its chef.

浅野　祐介Yusuke Asano

Niku no Akai 肉のあかい Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)

赤井　亮Ryo Akai

Growing up surrounded by various cuisines, Mr. Akai became a food expert.

He was born in 1976 in Osaka. His family owned a restaurant business: his father ran a Robatayaki restaurant in Dotonbori, and his mother ran a Yakitori restaurant in Tanimachi. Having helped them both since childhood, he grew up familiar with cooking. After graduating from college, he began helping out in the family business in earnest, eventually setting up his own business in the culinary world. He deepened his knowledge of meat cuisine professionally and became independent as the owner of Niku no Akai.

赤井　亮Ryo Akai

Yakiniku GUTS Hanare 焼肉GUTS　離れ Tanimachi/Tanimachi-yonchome, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

濵﨑　辰也Tatsuya Hamasaki

Through the connections with others, Mr. Hamasaki grew as a person.

He was born in 1989 in Osaka. While in high school, he started working part-time at a local izakaya (Japanese-style pub) and went on to become a chef. Based on the foundation he developed there, he moved on to Italian cuisine and mastered the techniques of different cuisines. After that, he moved to a yakiniku restaurant in Umeda to gain more experience before joining Yakiniku GUTS Hanare.

濵﨑　辰也Tatsuya Hamasaki

Shellfish, Shrimp and Crab 貝と海老そして蟹 Namba, Osaka Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Mediterranean

中村　宏Hiroshi Nakamura

The Chef's Recommendations

The daily goal is to entertain and satisfy guests.

Mr. Nakamura was born in 1981 in Nagano. He aspired to become a chef in high school through a part-time job at a major restaurant chain. After graduating from Tsuji Culinary Institute in Osaka, he started his career as an Italian chef. After that, he experienced various genres, such as Spanish bars, and became independent in 2013. He and his wife keep the restaurant open today to entertain and satisfy guests.

中村　宏Hiroshi Nakamura

Kyoto Kanigin Kawaramachi Branch 京都　かに銀　河原町店 Shijokawaramachi/Teramachi, Kyoto Seafood,Japanese / General

大山　武Takeshi Oyama

An experienced Japanese chef offers all-you-can-eat crab.

Since his parents had a Japanese restaurant, Mr. Oyama had wanted to be a chef since childhood. He started working at a kappo restaurant and later served as head chef at a famous hotel. Through a connection with the company's representative, he has been the head chef at Kyoto Kanigin Kawaramachi Branch since 2023.

大山　武Takeshi Oyama

Ryoubou 両忘 Amerikamura, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Sake

満　宏樹Hiroki Mitsu

Cherishes the bond with his guests: Mr. Mitsu is the owner and chef of the yakitori restaurant, who puts his heart into his work and charms with his skills.

He was born in 1985 in Osaka. After graduating from university, he worked as a company employee for ten years. After leaving the workforce to pursue a career in cooking, he trained at a Japanese restaurant for one year. He also spent several years at the popular restaurant Goichi, where he honed his yakitori skills. In April 2023, he opened Ryoubou. He enjoys being close to his guests and directly feeling their reactions to his cuisine. His dishes, which reflect his careful techniques and warm personality, fill the hearts of visitors.

満　宏樹Hiroki Mitsu

SUSHI-FUMI 鮨　ふみ Fukushima/Noda, Osaka Sushi,Japanese / Sushi / General / Sashimi (raw fish)/Seafood

平谷　史郎Fumio Hiraya

Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.

He was born in 1977 in Osaka. After graduating from culinary school, he started his training as a sushi chef at the long-established Fukukizushi Nihonbashi Main Branch in Osaka. For eight years, he studied the meticulous handcrafting of Edomae-zushi at this restaurant, which originated in Yanagibashi, Tokyo. He then studied at Sushi Noguchi in Kitashinchi and opened his restaurant, SUSHI-FUMI, in Fukushima in the fall of 2015. His meticulous and time-consuming work conveys the authentic taste and spirit of Edomae sushi. As a sake connoisseur, he has a reputation for selecting sake brands and his ability to heat sake at the right time.

平谷　史郎Fumio Hiraya

Beef Tenderloin Yakiniku Restaurant SHINBA 牛ヒレ焼肉の名紋神刃 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Steak / Yakiniku (grilled meat)

Sushi Ogido 鮨おぎ堂 Kita-Shinchi, Osaka Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake

荻堂　胤志Tsugushi Ogido

Dedicated to sushi and Japanese cuisine. Presenting the finest sushi and seasonal cuisine with masterful skill and refined elegance.

Mr. Tsugushi Ogido, born in 1974 in Okinawa, is the owner of Sushi Ogido. With a passion for culinary arts from an early age, he honed his skills in his hometown before moving to Osaka at age 20 to pursue his dreams. In 2008, he opened his first sushi restaurant in Kitashinchi, marking his independence. In 2016, he relocated and reopened the restaurant to its current place. It is a dining space with a beautiful cypress counter where the finest nigiri and seasonal dishes are prepared with care, such as aging, and presented with chic gestures. His warm hospitality is also well-received.

荻堂　胤志Tsugushi Ogido

Koshitsu Wagyu Yakiniku Gin Namba Branch 個室和牛焼肉吟難波店 Namba, Osaka Japanese,Japanese / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

平子　貴利Takatoshi Hirako

Mr. Hirako works hard every day to serve delicious Yakiniku and create a comfortable atmosphere for guests.

He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. Having felt the appeal of work that lets him see guests' smiling faces, he entered the world of dining. While working at a Yakiniku restaurant, he met the president of his current company and changed his job. Currently, he displays his skills as the restaurant head of Koshitsu Wagyu Yakiniku Gin Namba Branch, a Wagyu beef BBQ restaurant with private rooms. He spends his days serving delicious Yakiniku and working hard to create a comfortable atmosphere for guests.

平子　貴利Takatoshi Hirako

Nepali & Indian Restaurant BASURI Teradacho ネパール＆インド　レストラン　BASURI　寺田町 Tennoji/Abenobashi, Osaka Indian Curry,Curry / Indian / Nepalese / Indian Curry

サプコタ　アジャヤAjaya Sapkota

Mr. Sapkota provides heartwarming hospitality with Nepalese food.

He was born in Nepal. With a dream of opening a restaurant in Japan, he came to Japan. He has been researching the authentic Indian and Nepalese cuisine he learned in his home country to match the Japanese palate. On November 20, 2023, he opened Nepali & Indian Restaurant BASURI with his family. He tries to maintain a restaurant with warm hospitality, the aroma of spices, and a smile on the faces of his guests.

サプコタ　アジャヤAjaya Sapkota

Hareya Bettei はれや　別邸 Kita-Shinchi, Osaka Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Sake

寺田　竜之進Ryunoshin Terada

Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.

Mr. Terada was born in Fukuoka prefecture and has honed his craft in many places. He has experience as an apprentice to a famous chef. His severe and honest personality is the foundation of his career. He carefully makes tofu by hand, takes great care in selecting seasonings, and spends extra effort on miso and soy sauce, all to create original flavors that can only be tasted at his restaurant. He handles the finest seafood from the seas of Hokuriku with expert skills to recreate the flavors of Fukui in Kitashinchi. He serves food tailored to diners' preferences upon request.

寺田　竜之進Ryunoshin Terada

Enman Izakaya Kougetsu 縁満居酒屋　皓月 Shijokawaramachi/Teramachi, Kyoto Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

山本　皓大Kodai Yamamoto

With a passion for cooking and a desire to preserve his own style, Mr. Yamamoto opened his restaurant.

He was born in 1987 in Shiga. Having the pleasure of seeing his food appreciated, he chose the path of a chef. He studied the basics of Japanese cuisine at Tsuji Culinary Institute and honed his skills at Biwako Otsu Prince Hotel and Arima View Hotel (now Arima Kirari). His experience as a head chef and store manager further deepened his skills and knowledge of Japanese cuisine. After 18 years of training, he opened Enman Izakaya Kougetsu in December 2023, wanting to cook freely. In addition to being a cook, he distributes cooking and game videos on the web.

山本　皓大Kodai Yamamoto

Kibune WHAT'S 貴船WHAT’S Kurama/Kifune/Sakyo-ku, Kyoto Kaiseki (course menu),Japanese

若林　良Ryo Wakabayashi

Mr. Wakabayashi pursues Wagyu beef by considering the differences in taste and texture of each part of the beef and suitable cooking methods.

He was born in 1987 in Wakayama. Grew up fishing and enjoying nature in his childhood. After graduating from high school, he entered Taiwa Gakuen Kyoto Culinary Art College to pursue a career in culinary arts. After graduation, he worked at a major hotel, honing his culinary skills in the cooking department, focusing on Japanese cuisine. Later, through a relationship with a senior colleague from his hotel days, he joined Matsusakagyu WHAT'S Kyoto Muromachi Branch. In addition to enhancing his knowledge of beef, he utilized his own experience to be involved in menu development and the launch of the branch and supervise the overall cuisine at the Kibune branch.

若林　良Ryo Wakabayashi

Okonomiyaki Teppanyaki Ryo お好み焼き　鉄板焼き　遼 Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

小川　遼Ryo Ogawa

Mr. Ogawa discovered the joy of cooking through a part-time job and opened his own restaurant.

He was born in 1998 in Hyogo. Working part-time in a restaurant, he discovered the joy of cooking and became interested in the restaurant industry. With the desire to own his restaurant, he gained experience. In November 2023, he opened a creative teppan restaurant, Okonomiyaki Teppanyaki Ryo, featuring seasonal ingredients. He values local production for local consumption, delighting guests with dishes that incorporate an abundance of locally sourced ingredients.

小川　遼Ryo Ogawa

Sushi Mahoroba 寿司まほろば Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

村上　勝浩Katsuhiro Murakami

Master of sushi and traditional Japanese cuisine. Renowned for expert sushi making and refined hospitality.

Mr. Murakami was born in 1961 in Shiga and is the head chef of Sushi Mahoroba. He began his culinary career at a Japanese restaurant in Shiga, where he honed his skills in Japanese cuisine before moving on to sushi. Following his studies at sushi restaurants in Shiga, Kyoto, and Tokyo, he learned the techniques and taste of Edo-mae sushi at a famous sushi restaurant in Tokyo. Then, he moved to Osaka, the capital of food, and worked at a sushi restaurant in the Minami district. Recognized for his talent, he assumed his current position when the restaurant opened in September 2023. He serves guests from Japan and abroad with his experience and skill regarding ingredients from various regions of Japan, as well as his friendly and warm hospitality.

村上　勝浩Katsuhiro Murakami

Yakiniku Horumon Daigoro 焼肉ほるもん　大五郎 Gion, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer

山本　大五郎Daigoro Yamamoto

Mr. Yamamoto is making people around the world happy with Yakiniku.

He was born in 1977 in Kyoto. Formerly a professional boxer, he immersed himself in boxing from the ages of 15-31. After retiring, he joined the Italian restaurant THE SODOH HIGASHIYAMA KYOTO (Plan Do See Inc.) as a part-time employee, where he learned the joy of providing delicious food and drinks and a wonderful time to the people he cares about. He worked there for 6 years to learn about service, manners, and hospitality. With warm support from the company, he became independent. Yakiniku Horumon Daigoro celebrated its 10th anniversary in October 2024.

山本　大五郎Daigoro Yamamoto

Kawachi Kamo-ryori Kamosho 河内鴨料理　鴨匠 Kita-Shinchi, Osaka Japanese,Japanese / General / Duck / Sashimi (raw fish)/Seafood

津村　佳彦Yoshihiko Tsumura

Mr. Tsumura has always led the industry as the 5th generation of Tsumura Honten, a pioneer in the duck business.

In 1870, Tsumura Honten was founded in Matsubara-shi, Osaka, as a business specializing in duck hatching. In 1983, Tsumura established an integrated production system from hatching to breeding and butchering, and in 2001, the company branded its duck production as "Kawachi Duck." Mr. Tsumura became chairman of the Osaka Prefecture Livestock Breeders' Association Challenge Group in 2012, further strengthening his presence in the industry. The ducks were used as an ingredient at the G20 Osaka Summit in 2019. He has continued to take on new challenges, including introducing frozen vending machines and completing a newly equipped chicken coop in 2022.

津村　佳彦Yoshihiko Tsumura

Nikutareya Namba BAL Branch 肉タレ屋　なんばBAL店 Namba, Osaka Dining Bar,Dining bar / Gyudon (beef bowl) / Donburi (rice bowl) / Steak

櫻本　昂大Takahiro Sakuramoto

Mr. Sakuramoto continues to grow through his work in cuisine, which he has been involved in for a long time.

He was born in 1999 in Kagoshima. His involvement with cuisine in a part-time job during high school led him to be charmed by the joy of cooking and food arrangements. He gained various kinds of experience through his work, like meat processing at a Yakiniku restaurant. Pursuing a workplace where he could utilize the know-how gained through those experiences led him to the Nikutareya Namba BAL Branch. He works hard every day to provide better cuisine by polishing his skills.

櫻本　昂大Takahiro Sakuramoto

Restaurant ranking

Browsing history

Kitashinchi THE

Valuing dialogue with guests, an experienced chef opens up a new frontier.

Nihonshu to Obanzai no Kyosakaba Kensui Nishiki

Mr. Asano wants to enrich people's hearts and bring smiles to their faces with my dishes.

Niku no Akai

Growing up surrounded by various cuisines, Mr. Akai became a food expert.

Yakiniku GUTS Hanare

Through the connections with others, Mr. Hamasaki grew as a person.

Shellfish, Shrimp and Crab

The daily goal is to entertain and satisfy guests.

Kyoto Kanigin Kawaramachi Branch

An experienced Japanese chef offers all-you-can-eat crab.

Ryoubou

Cherishes the bond with his guests: Mr. Mitsu is the owner and chef of the yakitori restaurant, who puts his heart into his work and charms with his skills.

SUSHI-FUMI

Mr. Hiraya serves exquisite nigiri sushi with carefully selected seasonal ingredients and meticulous Edomae work.

Beef Tenderloin Yakiniku Restaurant SHINBA

Sushi Ogido

Dedicated to sushi and Japanese cuisine. Presenting the finest sushi and seasonal cuisine with masterful skill and refined elegance.

Koshitsu Wagyu Yakiniku Gin Namba Branch

Mr. Hirako works hard every day to serve delicious Yakiniku and create a comfortable atmosphere for guests.

Nepali & Indian Restaurant BASURI Teradacho

Mr. Sapkota provides heartwarming hospitality with Nepalese food.

Hareya Bettei

Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.

Enman Izakaya Kougetsu

With a passion for cooking and a desire to preserve his own style, Mr. Yamamoto opened his restaurant.

Kibune WHAT'S

Mr. Wakabayashi pursues Wagyu beef by considering the differences in taste and texture of each part of the beef and suitable cooking methods.

Okonomiyaki Teppanyaki Ryo

Mr. Ogawa discovered the joy of cooking through a part-time job and opened his own restaurant.

Sushi Mahoroba

Master of sushi and traditional Japanese cuisine. Renowned for expert sushi making and refined hospitality.

Yakiniku Horumon Daigoro

Mr. Yamamoto is making people around the world happy with Yakiniku.

Kawachi Kamo-ryori Kamosho

Mr. Tsumura has always led the industry as the 5th generation of Tsumura Honten, a pioneer in the duck business.

Nikutareya Namba BAL Branch

Mr. Sakuramoto continues to grow through his work in cuisine, which he has been involved in for a long time.