Kyoto and Osaka Area Chef search result : Page 13

Hyotei Main Branch 瓢亭　本店 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

高橋　義弘Yoshihiro Takahashi

The Chef's Recommendations

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

He was born in 1974 in Kyoto as the eldest son of Mr. Eiichi Takahashi, the 14th generation. After graduating from a university in Tokyo, he had training for 3 years at [Tsuruko], a traditional Japanese restaurant in Kanazawa, Ishikawa. After coming back to Kyoto in 1999, he became the 15th generation. Also, as a member of Japanese Culinary Academy, he is actively working inside and outside Japan focusing on food education and spreading the information about Kyo-Kaiseki, one of which is the collaboration work with Mr. Alain Ducasse, a great renowned French chef.

高橋　義弘Yoshihiro Takahashi

Yabu Distillery Restaurant Yabu Distillery Restaurant 養父蒸溜所 Minamisemba, Osaka French,Italian/French / French / Western Sosaku (creative cuisine) / Whisky

山本　健太郎Kentaro Yamamoto

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews.

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews. After serving as a banquet chef and chef at Restaurant Chambord within Rihga Royal Hotel Osaka, he worked at Restaurant Ruan within NIPPONIA HOTEL NARA and then at KENZO ESTATE WINERY Osaka Branch. Currently, he is a chef at Yabu Distillery Restaurant. Mr. Yamamoto has devised a wide variety of French dishes to pair with quality Japanese artisans' work in the creation of liquor. He offers a wide range of French cuisine to deepen the flavor of the liquor.

山本　健太郎Kentaro Yamamoto

Sushi Matsumoto 鮨まつもと Gion, Kyoto Sushi,Japanese / General / Sushi

松本　大典Daisuke Matsumoto

World renowned chef of traditional Tokyo-style Sushi in Kyoto.

He was born in 1974 in Kanagawa. He was raised being surrounded by seafood, as his father owned a local fish restaurant and one of his relatives also ran a sushi restaurant. That is why he also decided to be a sushi chef, and entered the field dreaming to be a skillful master. He had training at several restaurants including one owned by his relative, a renowned one in Ginza, and [Sushi Shimizu] in Shimbashi. He got independent in 2006, and looked for a place to open his own restaurant. He fell in love with the atmosphere of Gion in Kyoto, and decided to open a sushi restaurant there to spread Tokyo-style sushi in Kyoto. Now it is one of the most renowned sushi restaurant in Kyoto with many fans even abroad.

松本　大典Daisuke Matsumoto

Wagyu beef and local specialty RESTAURANT &BAR 17CLUB BAR＆RESTAURANT 17CLUB Namba, Osaka Dining Bar,Dining bar / Japanese Beef Steak / Pasta / Hamburger Steak

村澤　慎一Shinichi Murasawa

A childhood dream took shape in the head chef's meticulous French cuisine.

Mr. Murasawa was born in 1974 in Ishikawa. He is a chef with extensive experience in French cuisine. After 10 years of working at a French restaurant, he served French dishes at APA Hotel from the age of 28 to 35 and then ran his own French restaurant for five years. He returned to APA Hotel to open a new restaurant and took part in menu planning. He also gained experience as a chef at a wedding venue. His passion for cooking has remained a part of his childhood dream, and his love for French cuisine originated from his admiration for it on a TV show.

村澤　慎一Shinichi Murasawa

Matsunaga Wagyu Yakiniku Gion Kujyo まつなが和牛焼肉　祇園　久成 Gion, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

MOINOL RABBIMoinol Rabbi

The skills of a chef were honed through experience with Japan's diverse food culture.

Mr. Rabbi was born in Bangladesh. He came to Japan in 2010 to pursue his dream of becoming a chef. His desire to learn about sushi culture inspired him to choose Japan as the stage for his career. Since then, he has worked as a chef in various restaurants across Japan, including in Izakaya, Italian, French, American Steakhouse, Hamburger Shop, and Spanish. His experience covers multiple types of businesses, from reasonably priced restaurants to high-end restaurants. He is currently working as a chef at Gion Kujyo.

MOINOL RABBIMoinol Rabbi

Kyoto Fusion Restaurant Les Confluents 京フュージョン　レ　コンフリュアン Shijo Karasuma/Karasuma Oike, Kyoto Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)

田村　和儀Tamura Kazuyoshi

The Chef's Recommendations

Mr. Tamura has been devoted to cooking and has accumulated diligent and steady training.

He was born in 1993 in Osaka. Because of his love for "eating," he aspired to become a chef. After graduating high school, he entered Ecole Tsuji Osaka and studied at the Master College of French and Italian Cuisine. After graduation, he worked for about 2 years at Restaurant Lille and about 7 years at Restaurant Difference, where he honed his skills as a chef. In 2021, he was selected as a chef at Les Confluences, where he continues demonstrating his skills.

田村　和儀Tamura Kazuyoshi

Sushi Akagi 鮨　赤木 Kita-Shinchi, Osaka Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Italian

赤木　伸行Nobuyuki Akagi

Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.

He was born in 1981 in Okayama. Having a desire to make a living with all his skills, he decided to become a chef. He had studied Italian cuisine before changing to be a sushi chef. After studying hard and gaining management experience at the Sushi Akazu Group, where guests can casually enjoy high-quality sushi, he became independent in June 2022. While following the group's tradition, he uses his experience as a former Italian chef to create sushi from his unique perspective, delighting guests with a new worldview.

赤木　伸行Nobuyuki Akagi

Nanzenji Sando Kikusui 南禅寺参道　菊水 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kyoto Cuisine,Japanese / Tofu Dishes / Sake / Italian

西野　悌司Yasushi Nishino

With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.

He was born in 1976 in Sabae, Fukui. Wanting to delight many people with cuisine, he began walking the chef's path. After training at famous restaurants in Kyoto when he was 18, he joined Kikusui. In 2013, he was appointed as its third head chef. During its 2018 renovation, he trained hard at a Michelin 3-star Japanese restaurant and polished his techniques. He produces Washoku Kaiseki, which combines traditions with attempts at something new. He is not afraid to take on new challenges and continues to lead the kitchen as always, with a determination to protect the food, traditions, and staff.

西野　悌司Yasushi Nishino

Katsura Hanare かつら　はなれ Chayamachi/Nakazakicho, Osaka Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood

井上　桂Kei Inoue

Ms. Inoue wants you to enjoy the most delicious way to eat seasonal ingredients.

She was born in 1977 in Osaka. After experiencing various cooking genres, such as Kappo, hotels, and Japanese restaurants, she became independent in 2007 with the opening of Wasai Chubo KATURA. Currently, she is responsible for the kitchens of two restaurants, Wasai Chubo KATURA and Katsura Hanare. She believes that delicious food makes people happy, so she herself tries to enjoy cooking.

井上　桂Kei Inoue

Matsusakagyu Yakiniku M Namba Branch 松阪牛焼肉Ｍ　難波店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean

深見　和俊Kazutoshi Fukami

Realizing personal growth through work and accumulating solid skills and knowledge.

Mr. Fukami was born in 1966 in Osaka. At the invitation of his best friend, he entered into the world of cooking. He gained experience at a Yakiniku restaurant and learned the skills necessary for Yakiniku from scratch, such as the selection of ingredients, the degree of roasting, and the amount of heat. After that, he moved to Matsusakagyu Yakiniku M Namba Branch through the introduction of an acquaintance and further honed a wider range of cooking skills. He is always looking for new challenges and continues to face the ingredients and cooking methods sincerely.

深見　和俊Kazutoshi Fukami

LIEN LIEN Osaka Station/Umeda Station, Osaka French,Italian/French / French / Seafood / Wine

堀　裕大Yudai Hori

The owner-sommelier carefully selects wines and dishes in blissful harmony.

Mr. Hori was born in 1983 in Wakayama. In high school, he became interested in the food and beverage industry because he liked to eat delicious food. Starting training at a dining bar in Umeda, Osaka, he learned many things, including serving as a waiter. He especially explored wine and obtained a sommelier certificate in 2009. In 2014, he opened his own restaurant and gained popularity. In 2024, the restaurant moved to its current location. With its unchanged flavor, it has been well received by customers who enjoy relaxing in a more elegant space than ever before.

堀　裕大Yudai Hori

Sushi Fukushima 寿司福島 Fukushima/Noda, Osaka Sushi,Japanese / General / Sushi / Sake

山?　誠生Seiki Yamasaki

His skills were cultivated in Osaka. Mr. Yamasaki delivers the season using various techniques based on Japanese cuisine.

He was born in 1987 in Hyogo. Based in Osaka, he has built a career as a chef in Japanese and creative restaurants. Currently, he is the owner and chef of Sushi Fukushima. He has experience in various genres of cuisine, with a focus on Japanese cuisine. He uses a variety of culinary techniques, from the best use of ingredients to the most elaborate and carefully prepared dishes, to convey the charm of the season to his guests.

山?　誠生Seiki Yamasaki

Fugu Ryori Tomoe ふぐ料理　ともえ Kyotogosho/Nishijin, Kyoto Japanese,Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish)

亀井　一洋Kazuhiro Kamei

The Chef's Recommendations

His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.

He was born in 1950 in Hyogo. He says with a grin that he went to a university to be an engineer, however [being deceived by his parents with fair words], he started to work at the kitchen of [Fugu Ryori Tomoe] run by his father, then became the 2nd generation at the age of 29. Now the restaurant has the stars, and he is the chairman of Kyoto Fugu Association and executive director of Japan Globefish Association (as of 2015).

亀井　一洋Kazuhiro Kamei

Restaurant DA CIRO Restaurant DA CIRO Gion, Kyoto Italian,Italian/French / Italian / European / Western Sosaku (creative cuisine)

上坂　祐一郎Yuichiro Uesaka

Mr. Uesaka was fascinated by Italian cuisine, where the flavors of the ingredients come through directly.

He was born in 1984 in Kyoto. He began his career in the hotel's French restaurant. Fascinated by Italian cuisine and its exceptional beauty of ingredients, he moved to Italy after switching to Italian cooking. In three cities in Puglia, Piemonte, and Tuscany, he studied the local cuisine of each region. After returning to Japan, he joined Ristorante t.v.b in Gion as a sous chef. Three years later, he became a chef, and in 2023, he opened his own restaurant as the owner and chef of Restaurant DA CIRO.

上坂　祐一郎Yuichiro Uesaka

Gion Shirakawa Ramen 祇園白川ラーメン Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Miso Ramen (miso sauce ramen),Ramen (noodles) / Donburi (rice bowl) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen)

石浦　達也Tatsuya Ishiura

The goal is to make the ramen restaurant loved by many people in the region and beyond.

Mr. Ishiura was born in 1975 in Kyoto. As part of the town's revitalization project, he decided to open a ramen restaurant and moved from another industry. After training at a famous Hokkaido ramen restaurant, where he had a connection at a shopping district event, he opened Gion Shirakawa Ramen with his brother in 2018. He is now the owner of the restaurant. With a theme of "Miso Ramen from Kyoto that makes you want to eat it again," he aims to make his ramen restaurant familiar to many people in the community and beyond.

石浦　達也Tatsuya Ishiura

Ajikitcho Bunbuan 味吉兆　ぶんぶ庵 Honmachi/Sakaisujihonmachi, Osaka Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

三船　桂佑Keisuke Mifune

The Chef's Recommendations

A chef who has loved cooking since childhood

Born in Fukuoka Prefecture on September 28th, 1985, Chef Mifune loved cooking ever since he was a kid, and went on the study at Nakamura Culinary School in Fukuoka with the hopes of making it a career. He loves all kinds of cooking and had a hard time deciding on a specialty, but when in school he resolved to follow that path of traditional Japanese cuisine. Afterwards, he trained at Ajikitcho Daimaru for five years before transferring to Ajikitcho Bunbuan when it opened. He started out there as a regular cook, but was made head chef after gaining experience and demonstrating great ability. About one year late, he is still showing of his talents in that role.

三船　桂佑Keisuke Mifune

Sushi Monji 寿し　門司 Kita-Shinchi, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Fugu (blowfish)

門司　知治Tomoharu Monji

Mr. Moji values the spirit of hospitality more than anything else and provides visitors a blissful moment.

He was born in 1976 in Kitakyushu City, Fukuoka. He grew up under the influence of his father, who was the president of the Japan Cooks Association, and his brother, a French chef. Although he had no intention of entering the culinary world, his promise to his mother led him to train at a sushi restaurant through his father for three years. He once left cooking but began to pursue it seriously when he met an excellent sushi chef at 22. After working at the highest-selling Sushi restaurant in Japan, he opened Sushi-dokoro Shinmon, which was renamed Sushi M ji three years ago.

門司　知治Tomoharu Monji

KYOTO STAR BAR KYOTO STAR BAR Kiyamachi/Pontocho, Kyoto Bar/Cocktails,Bars (pubs) / Cocktail

松田　高雅Takamasa Matsuda

Realized that "eating delicious food" is crucial.

Mr. Matsuda was born in 1980 in Kyoto. After 10 years as a company employee, he was forced to retire due to illness, and he had time to think slowly about his future life. At that time, he realized that "Eating delicious food" was his highest priority, and he aspired to a cooking job with customer service. After working at a Western cuisine restaurant, a Japanese restaurant, and a ramen restaurant, he entered STAR BAR GINZA and started training. In March 2022, he was appointed manager of the Kyoto branch, KYOTO STAR BAR.

松田　高雅Takamasa Matsuda

Kappa Ramen Honpo Sennichimae Branch 河童ラーメン本舗　千日前店 Namba, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)

小山Koyama

A big ramen lover decided to make ramen noodles by himself

He started working at a ramen shop as a part-time as he loved ramen noodles. As he really liked the shop owner, he decided to be a chef there. There are several shops in his ramen chain, however they all serve different soups depending on the area. He tries to take root in the area with their [only 1] taste.

小山Koyama

Kyoboshi 京星 Gion, Kyoto Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / General / Kaiseki (tea-ceremony dishes)

榊原　俊徳Toshinori Sakakibara

Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].

He was born in 1969. As [Kyoboshi] was relocated from Gion to Tokyo, he was also born and brought up in Tokyo. After graduating from high school and having training at a famous traditional Japanese restaurant in Hyogo for 4 years, he went back to [Kyoboshi] in Ginza, as his father, the previous generation became sick. After having some more training under his father, he opened his own restaurant at the age of 22 in Gion, where [Kyoboshi] was originally founded. He has gained new layers of fans by suggesting new ideas such as serving tempura of sweet potato with brandy and sugar, while preserving the traditional taste of the restaurant. The restaurant has established its position and become world renowned.

榊原　俊徳Toshinori Sakakibara

Restaurant ranking

Browsing history

Hyotei Main Branch

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

Yabu Distillery Restaurant

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews.

Sushi Matsumoto

World renowned chef of traditional Tokyo-style Sushi in Kyoto.

Wagyu beef and local specialty RESTAURANT &BAR 17CLUB

A childhood dream took shape in the head chef's meticulous French cuisine.

Matsunaga Wagyu Yakiniku Gion Kujyo

The skills of a chef were honed through experience with Japan's diverse food culture.

Kyoto Fusion Restaurant Les Confluents

Mr. Tamura has been devoted to cooking and has accumulated diligent and steady training.

Sushi Akagi

Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.

Nanzenji Sando Kikusui

With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.

Katsura Hanare

Ms. Inoue wants you to enjoy the most delicious way to eat seasonal ingredients.

Matsusakagyu Yakiniku M Namba Branch

Realizing personal growth through work and accumulating solid skills and knowledge.

LIEN

The owner-sommelier carefully selects wines and dishes in blissful harmony.

Sushi Fukushima

His skills were cultivated in Osaka. Mr. Yamasaki delivers the season using various techniques based on Japanese cuisine.

Fugu Ryori Tomoe

His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.

Restaurant DA CIRO

Mr. Uesaka was fascinated by Italian cuisine, where the flavors of the ingredients come through directly.

Gion Shirakawa Ramen

The goal is to make the ramen restaurant loved by many people in the region and beyond.

Ajikitcho Bunbuan

A chef who has loved cooking since childhood

Sushi Monji

Mr. Moji values the spirit of hospitality more than anything else and provides visitors a blissful moment.

KYOTO STAR BAR

Realized that "eating delicious food" is crucial.

Kappa Ramen Honpo Sennichimae Branch

A big ramen lover decided to make ramen noodles by himself

Kyoboshi

Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].