Kyoto and Osaka Area Chef search result : Page 10

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

Shinsaibashi Yakiniku Sin 心斎橋焼肉　真 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine

Shotaro 笑太郎 Yodoyabashi, Osaka Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Soba (noodles)

寺脇　拓Hiraku Terawaki

Mr. Terawaki started his career in the food and beverage world at 17, building a wealth of experience along the way.

He was born in 1981 in Toyonaka, Osaka. He started his training as a chef at a sushi restaurant when he was 17. After working at a sushi restaurant for 9 years, he worked at a soba restaurant for 7 years. After years of gaining experience, he became independent at 34. In 2011, he opened Rakutaro as the owner. In December 2021, the restaurant was relocated, and he began a new restaurant, Shotaro. He personally selects seafood and other ingredients at the market, purchasing high-quality ingredients and always striving to provide guests with the most delicious meals.

寺脇　拓Hiraku Terawaki

Amusez-vous Amusez-vous（アミュゼヴ） Nishitenma, Osaka Steak,Yakiniku/Steak / Wine

赤澤　友和Tomokazu Akazawa

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

Miyazaki Beef Yakiniku Matsushin 宮崎牛焼肉　松心 Higashi-Dori/Doyama, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

松尾　利章Toshiaki Matsuo

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

Mr. Matsuo is a native of Toyonaka in Osaka. After graduating from a cooking school, he trained in Japanese cooking at traditional Japanese restaurants, ryokan inns and high-class Japanese restaurants. He polished his skills in Japanese food for 20 years and, at the same time, cultivated his eye for inspecting ingredients. After working in the dining industry, he opened his own Japanese restaurant in Nakatsu. In the 8th year of his career, he encountered Miyazaki beef and fell in love with its high-quality meat and flavors. Because of this, he determined to open his own Miyazaki beef restaurant Matsushin in 2020. From his experiences when he was young, he was passionate about providing really delicious and inexpensive food that he wanted customers to eat. So with his restaurant, he provides Miyazaki beef he carefully selected at reasonable prices.

松尾　利章Toshiaki Matsuo

Tetsuju 鉄じゅう Namba, Osaka Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

多々納　大展Hironobu Tatano

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

CHIKICHIKI Temma Branch CHIKICHIKI　天満店 Tenjinbashi/Tenjinbashi-suji, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

大倉　祥幸Yoshiyuki Okura

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

Kushinobo Kyoto Station Branch 串の坊　京都駅店 Kyoto Station, Kyoto Japanese,Japanese / Kushiage (deep-fried skewers)

木本　龍治Ryuji Kimoto

Simple in appearance but requires creativity and meticulous preparation.

Born in 1970 in Hyogo prefecture. He worked at a major grocery store chain after graduating high school, earning his knowledge and experience by supplying fresh vegetables and seafood. In 1991, he entered Kushinobo through his acquaintance. He learnt the basics in preparing ingredients and deep-fried dishes to refine his technique. He now assumes the role of manager at Kushinobo Kyoto Station branch and puts his heart into preparing ingredients for each menu.

木本　龍治Ryuji Kimoto

Gion Kitagawa Hanbee 祇園　北川半兵衞 Gion, Kyoto Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Others / Japanese Tea

山形　陽Yo Yamagata

Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.

After working as a service person at a sushi restaurant in Tokyo and a bar in Ginza, he moved his career to Kyoto. Then, he worked in a bar in Kyoto and managed an entertainment facility. He has been working at Gion Kitagawa Hanbee since its opening in 2018. As a manager, he supports guests' fascinating food culture experience.

山形　陽Yo Yamagata

Tawaramoto Maruto Shoyu 田原本マルト醤油 Kashihara, Nara Japanese,Japanese / General

大田　雄也Yuya Ota

Offering local gastronomy with ingredients from Nara and MARUTO soy sauce.

Mr. Ota was born in 1981 in Mie. Started his culinary career after graduating from university. With 10 years of cooking experience in Tokyo, he relocated to Nara. He has worked in Japanese cuisine and a café-restaurant using Nara Prefecture's ingredients. In 2021, he became the head chef at Tawaramoto Maruto Shoyu. Every day, he goes to the farm to grow, harvest, and cook nearly 150 varieties of vegetables a year. He welcomes guests with dishes that make the most of MARUTO soy sauce and Nara's ingredients.

大田　雄也Yuya Ota

Japanese cuisine Saga SUN MEMBERS Kyoto Saga 日本料理嵯峨　サンメンバーズ京都嵯峨 Sagano/Uzumasa, Kyoto Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

竹内　千秋Chiaki Takeuchi

The Chef's Recommendations

Influenced by Mr. Takeuchi's father, a carpenter, he wanted to have a profession.

He was born in 1983 in Tokushima. Influenced by his father, who is a carpenter, he wanted to learn a vocational skill. Plus, the fact that the manager of his part-time job used to work with Japanese cuisine made him long want to become a Japanese cuisine chef himself in the future. After graduating from school, he became a chef and trained at [XIV Naruto] and had his experiences working for private restaurants in Kyoto and Osaka. Then he became the sous-chef of Japanese cuisine at several restaurants, including [XIV Kyoto Yase Rikyu]. In June 2018, he became the head chef of [SUN MEMBERS Kyoto Saga] until the present.

竹内　千秋Chiaki Takeuchi

AVOCADO HOUSE NAMBA AVOCADO HOUSE NAMBA Namba, Osaka Mexican/Central American,Global/International / Middle Eastern/Arab / Mexican/Central American / International/Fusion

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

佐藤　優花Yuuka Sato

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

Watahan わた半 Sannomiya, Hyogo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Steak

田村　裕文Hirofumi Tamura

Hoping to create smiles with delicious food from Tamba, Mr. Tamura opened Watahan with his family.

Mr. Tamura was born in 1966 in Osaka and raised in Kobe since the age of 7. At 22, he started his career as a chef at a Teppanyaki (iron griddle cooking) restaurant. He learned about cuisine, customer service, and meat, then opened Watahan in 1993. He has endeavored to create a friendly restaurant with warmth and hospitality for his guests. As the manager, he and his younger sister are currently looking to celebrate the 30th anniversary of the restaurant's opening, and he is running the restaurant to apprise the new generation of the deliciousness of Sanda beef.

田村　裕文Hirofumi Tamura

Creative Japanese Confectionery Studio BASHOAN 創作和菓子工房　芭蕉庵 Osaka Station/Umeda Station, Osaka Cafe,Cafe/Sweets / Ice Cream / Wagashi (traditional Japanese sweets) / Japanese Tea

齋藤　有未Yumi Saito

She jumped into the field of Japanese confectionery along with her passion toward sweets and people.

She was born in 1996 in Osaka prefecture. She often made sweets since she was a child, as she liked cooking and also satisfying people. She was so astonished by eating tasty [warabi-mochi (bracken-starch dumpling)] at [Bashoan], as well as its style of grinding a stone mill to make your own flower, that she longed to be on the providing side. She started working at [Creative Japanese Confectionery Studio Bashoan] in 2015. Currently she is actively working as its manager, offering the traditional tastes with her smile to bring the enjoyment she experienced to many people.

齋藤　有未Yumi Saito

Kyoto Stand Kiyokiyo Kiyamachi Main Branch 京都スタンドきよきよ木屋町本店 Kiyamachi/Pontocho, Kyoto Japanese,Japanese / Local Japanese Cuisine / Sawa (cocktail of spirits and soda) / Sake

山本　由矢Yuya Yamamoto

His efforts and fate have led Mr. Yamamoto to build a career as a chef.

Mr. Yamamoto was born in 1989 in Kyoto. An acquaintance invited him to enter the world of chefs. He worked in hotel operations for about two and a half years, learning the basics of customer service and hospitality. After that, he became increasingly attracted to cooking, and his desire to make delicious food with his hands grew stronger. Amid such a situation, he had an opportunity to join Kyoto Stand Kiyokiyo Kiyamachi Main Branch. Currently, he is developing his cooking knowledge further while improving his handling of ingredients and cooking techniques.

山本　由矢Yuya Yamamoto

Takeya Gyuuniku-ten 竹屋牛肉店 Tsu, Mie Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak

竹谷　直記Naoki Takeya

Mr. Takeya is the owner who continues to pursue Matsusaka beef, providing enjoyable moments of food and smiles.

He was born in 1976 in Mie. From a young age, he was familiar with the restaurant industry, including helping out at his older brother's yakiniku restaurant. In 2007, he opened Takeya Gyuuniku-ten. Hoping to "convey the true taste of Matsusaka beef," he decided, after repeated trial and error, to set its own standards for purchasing the beef. He believes that the appeal of yakiniku is that it is "fun" and considers not only the cooking area but also the conversation and atmosphere at the table to be important. As such, the restaurant delivers the deliciousness that supports this enjoyment to the visiting people.

竹谷　直記Naoki Takeya

Kawaume 川うめ Toba/Shima, Mie Japanese,Japanese / General / Unagi (eel)

山路　太一Taichi Yamaji

He converted his inn into a restaurant specializing in unagi (eel) to carry on his hometown’s tradition of unagi cuisine.

He was born in 1959 and raised in Mie Prefecture. After he graduated from college, he took a job at Hotel Taiike, which used to be in Toba, since he was going to eventually take over his parents' traditional Japanese inn that they were running at the time. During his time working at the hotel, he worked in the kitchen as well as the front desk, so he built experience with customer service in addition to cooking. After three years, he came back home to handle reception, cooking, and management at Kawaume. When his father passed away in 2008, he took over Kawaume as the 4th generation inheritor, and converted it from an inn into a restaurant specializing in unagi cuisine. Nowadays, he works hard to preserve the local traditions of unagi cuisine and has worked up a reputation for his original donburi (rice bowl) recipe.

山路　太一Taichi Yamaji

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)

岸本　英則Hidenori Kishimoto

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

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)

元谷　和之Kazuyuki Motoya

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

Restaurant ranking

Browsing history

Shellfish, Shrimp and Crab

The daily goal is to entertain and satisfy guests.

Shinsaibashi Yakiniku Sin

Shotaro

Mr. Terawaki started his career in the food and beverage world at 17, building a wealth of experience along the way.

Amusez-vous

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Miyazaki Beef Yakiniku Matsushin

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

Tetsuju

Mr. Tatano is a chef born in a town of food and humanity who also runs a farm.

CHIKICHIKI Temma Branch

With a quiet passion and a wealth of experience, Mr. Okura offers a dish made with the utmost attention to "grilling."

Kushinobo Kyoto Station Branch

Simple in appearance but requires creativity and meticulous preparation.

Gion Kitagawa Hanbee

Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.

Tawaramoto Maruto Shoyu

Offering local gastronomy with ingredients from Nara and MARUTO soy sauce.

Japanese cuisine Saga SUN MEMBERS Kyoto Saga

Influenced by Mr. Takeuchi's father, a carpenter, he wanted to have a profession.

AVOCADO HOUSE NAMBA

Yakiniku Tamanoya

Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.

Watahan

Hoping to create smiles with delicious food from Tamba, Mr. Tamura opened Watahan with his family.

Creative Japanese Confectionery Studio BASHOAN

She jumped into the field of Japanese confectionery along with her passion toward sweets and people.

Kyoto Stand Kiyokiyo Kiyamachi Main Branch

His efforts and fate have led Mr. Yamamoto to build a career as a chef.

Takeya Gyuuniku-ten

Mr. Takeya is the owner who continues to pursue Matsusaka beef, providing enjoyable moments of food and smiles.

Kawaume

He converted his inn into a restaurant specializing in unagi (eel) to carry on his hometown’s tradition of unagi cuisine.

Sumibi Yakiniku Hibinotei Nakamozu Branch

Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.

Originator of Teppanyaki Steak Misono, Kobe Main branch

Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.