281 - 300 of 417 chefs
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Mr. Maurice's Italian & Rooftop Bar
Mr. Maurice's Italian & Rooftop Bar
- Shijo Karasuma/Karasuma Oike, Kyoto
- Italian,Italian/French / Italian / Pizza / Wine
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Marc Vetri Marc Vetri
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Mr. Vetri produces dishes and a space to enjoy authentic Italian food casually.
He is the owner and partner chef of Mr. Maurice's Italian & Rooftop Bar. Born and raised in Philadelphia, USA, in a family operating an Italian restaurant, he learned the techniques and tastes of authentic Italian cuisine from his grandfather and father, who were chefs. With further training, he became a star chef, turning his Philadelphia restaurant into one of the most popular places in the United States. Valuing the "family" connection from the previous generation to the next, he develops restaurants named after his grandfather, "Maurice," worldwide.
Marc Vetri Marc Vetri
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Roast Beef no Mise Watanabe
ローストビーフの店Watanabe
- Kamigamo/Kitayama, Kyoto
- French,Italian/French / French / Steak / Wine
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渡辺 勇樹 Yuuki Watanabe
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With his pursuit of roast beef, Mr. Watanabe puts his uniqueness into each dish.
He gained experience in French restaurants and hotels. As he acquired various skills, he began to realize how different he was from the chefs around him and thought that he would like to "master his skills in one field" to pursue his uniqueness. Inspired by the realization that "warm roast beef also tastes great, instead of serving it cold," he opened Roast Beef no Mise Watanabe in 2013. In April 2021, the restaurant moved to a new location. He continues to devote himself passionately to mastering "Roast Beef."
渡辺 勇樹 Yuuki Watanabe
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Yasai Sommelier no Omise Togiya Kiyamachi-Oike Branch
野菜ソムリエのお店 十祇家 木屋町御池店
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / General / Motsu Nabe (offal hot pot) / General
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松崎 隆明Takaaki Matsuzaki
The Chef's Recommendations -
Mr. Matsuzaki trained and studied various types of cuisine, beginning with patisseries.
He was born in 1974 in Ehime. His mother ran a coffee shop, and he tasted and helped her cook from a young age. As long as he can remember, he has wanted to make something and has become interested in pastry making, which he had never experienced before. He decided to become a pastry chef who could make everyone's hearts happy with his elegant creations, so he enrolled in a confectionery school in Kyoto. After that, he worked at a ryokan (Japanese-style inn) for 1 year, a confectionery store for 5 years, a Sushi restaurant for 4 years, a Korean restaurant for 7 years, and a restaurant specializing in Motsu Nabe (offal hot pot) for 1 year.
松崎 隆明Takaaki Matsuzaki
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Japanese Fermented Degustation Bar ODORU
Japanese Fermented Degustation Bar ODORU
- Honmachi/Sakaisujihonmachi, Osaka
- Vegan/Vegetarian/Macrobiotic,Other / Shojin Ryori (Buddhist cuisine) / Shojin Ryori (Buddhist cuisine) / General
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若宮 たみ江Tamie Wakamiya
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Ms. Wakamiya offers guests food that is kind to the body and soul.
Hello, my dears, This is Tamie from Japanese Fermented Degustation Bar ODORU. My wish is to be your friend, and this thought is based on my own experiences, such as traveling to many countries and living overseas. What always comes to my mind is that you can experience a place more deeply when you have friends there, even in the middle of your travels. Among those experiences, dining is something that fully stimulates all five senses, making your experience richer and deeper. For that reason, I've opened my place in Osaka, the city where I grew up and where I still fall in love with every day. I'd love for you to have a local experience, just as we Japanese enjoy at home-savoring the umami and dashi uniquely of Osaka, as well as fermented foods and seasonings that are distinctly Japanese. At my place, I focus on using domestic ingredients and elements of Buddhist cuisine, which promote both physical and mental health. You can even enjoy a mini-lesson on Japanese dining culture while you dine. I will be very happy if you come to love Japan even more through these experiences than you know now. Thank you. Sincerely, Tamie
若宮 たみ江Tamie Wakamiya
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Sushi Matsumoto
鮨まつもと
- Gion, Kyoto
- Sushi,Japanese / General / Sushi
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松本 大典Daisuke Matsumoto
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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
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Gion Shizuka
祇園 静水香
- Gion, Kyoto
- Kyoto Cuisine,Japanese / Kyoto Cuisine / General / Sake
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澤田 和巳Tatsumi Sawada
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An experienced chef who has fascinated international diners spins a new tale in Kyoto.
Mr. Sawada started his career as a chef at Gion Maruyama, a long-established restaurant with two Michelin stars. Having gained experience in prestigious restaurants, he was the head chef of a restaurant in Tokyo, where he achieved three consecutive Michelin stars. He also worked as a head chef at luxury hotels abroad, attracting guests worldwide. In July 2024, he returned to Kyoto and assumed the head chef position at Gion Shizuka. The sincerity and warmth in his cooking always attract visitors.
澤田 和巳Tatsumi Sawada
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Kurubushi
踝
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
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本田 喜世一Kiyokazu Honda
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Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.
He was born in Shiga and is the head chef of Kurubushi. Having loved cooking since childhood, he was fascinated by the work of bringing joy to people through food, which led him to become a professional. After training at a Japanese restaurant in Shinsaibashi, he joined the renowned Tenma restaurant, Sousaku Shubou Nakanaka, in 2015, where he honed his imagination and cooking skills to make the most of seasonal ingredients, which is the restaurant's motto. In 2020, he became the head chef of the restaurant's 2nd location, Sousaku Shubou Sou Sou. After developing it into a popular restaurant, he was appointed to his current position when the 3rd restaurant, Kurubushi, opened in the fall of 2022. Through seasonal kaiseki courses, he is presenting the culmination of his experience.
本田 喜世一Kiyokazu Honda
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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
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深見 和俊Kazutoshi Fukami
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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
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AWOMB Nishikiyamachi
AWOMB西木屋町
- Shijokawaramachi/Teramachi, Kyoto
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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宇治田 博Hiroshi Ujita
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Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.
He was born in 1973 in Kyoto. His family owns the restaurant Hisagosushi, which has its main branch in Kawaramachi, Kyoto. When he entered the world of chefs earnestly, he wanted to "pass on the taste of shari rice that he had learned differently from his family." So, he pursued a culinary career different from his family's restaurant. After graduating from Tsuji Culinary Institute, he trained at kappo and Kyoto kaiseki restaurants. Currently, he works as a chef at AWOMB Nishikiyamachi and Karasuma main branches.
宇治田 博Hiroshi Ujita
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Burisho
魚師匠
- Kyoto Station, Kyoto
- Seafood,Japanese / General / Japanese Sosaku (creative cuisine)
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松本 穂高Hodaka Matsumoto
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Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.
He was born in 1977 in Kyoto. A part-time job in high school led him to the food and beverage world. He expanded his career by serving as manager of a creative kaiseki restaurant in Kyoto and as executive chef of a Japanese restaurant in Beijing, China. Currently, he is using his wealth of experience to reach a new height at Burisho.
松本 穂高Hodaka Matsumoto
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Teppanyaki MYDO
Teppanyaki MYDO
- Minamisemba, Osaka
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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羽田 健治Kenji Haneda
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A chef whose diverse experiences and passions are firmly rooted in the background.
Mr. Haneda was born in 1983 in Nara. Having been familiar with cooking since childhood, he developed a strong interest in cooking through his older brother's career as a pastry chef and his part-time work in restaurants. Also influenced by famous cooking shows and cartoons, he aspired to become a chef in earnest. He started his career at a restaurant in Nara, gained experience in Kyobashi and Kitahama in Osaka, and steadily improved his skills. In 2021, he joined the opening staff of Osaka W. In 2024, he started a new challenge as sous chef of Teppanyaki MYDO.
羽田 健治Kenji Haneda
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Oyogi-torafugu Katsugani Ryori Ajihei Sonezaki
泳ぎとらふぐ 活蟹料理 あじ平 曽根崎
- Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka
- Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)
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奥野 幸治郎Kojiro Okuno
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Having honed his skills in Japanese cuisine, Mr. Okuno offers dishes that make the most of his abundant experience.
He was born in 1958 in Tokyo. Initially interested in Japanese food, he started as a chef at a restaurant in Tokyo with an introduction from an acquaintance. Since then, he has been working as a chef of Japanese cuisine. Also well versed in handling blowfish. In addition, he has experience abroad, including training at a Japanese restaurant in France. He has been the chef at Ajihei Sonezaki since its opening in December 2023, after the restaurant was renovated.
奥野 幸治郎Kojiro Okuno
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Hitomaru Kadan Taian Sannomiya
人丸花壇 鯛庵 三宮店
- Sannomiya, Hyogo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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堀江 貴之HORIE TAKAYUKI
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The work of a chef acquaintance and the food he creates left a lasting impression.
He was born in 1977 in Saitama, but grew up in Kobe. Before he turned 20, he went to a neighbor's Japanese restaurant and was inspired when he saw how dedicated his acquaintance was to the food he prepared. He decided to become a chef too, and found work in a Japanese restaurant on Awaji Island. After training at several different locations, he began working at Hitomaru's main branch, "Hitomaru Kadan", in Akashi. Later, he was assigned to "Hitomaru Kadan Taian" when it opened. Using ingredients from Akashi, he puts his all into even the most difficult and tedious dishes.
堀江 貴之HORIE TAKAYUKI
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Ristorante Borgo Konishi
Ristorante Borgo KONISHI
- Nara, Nara
- Italian,Italian/French / Italian / Pasta / Wine
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山嵜 正樹Masaki Yamazaki
The Chef's Recommendations -
From a part time job at a restaurant, straight to becoming a chef.
Born in Nara prefecture, 1976. Using a part time job as an opportunity, he started his career. Afterwards, he trained for 11 years at "PIATTO", an Italian restaurant with a focus on Roman cuisine. His present restaurant opened in Nara city in June, 1995. Carrying on the intention of the restaurant he trained at, he gave the new restaurant the name "BEKKAN." Furthermore, following the closing of "PIATTO, in April of 2014 he went to "Ristorante Borgo KONISHI." Everyday he makes Italian local specialty dishes with ingredients from Japan.
山嵜 正樹Masaki Yamazaki
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Kyo Yubadokoro Seike Nijojo Branch
京ゆば処 静家 二条城店
- Nijo Castle, Kyoto
- Japanese,Japanese / Yuba (tofu skin)
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稲葉 保行Yasuyuki Inaba
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The desire to please people is the starting point. A chef who studied in Gion and Ponto-cho.
Mr. Inaba was born in Shiga Prefecture. He loves making people happy more than anything else. His desire to bring joy to people through food led him to become a chef. He has been working as a chef for about a quarter of a century at Japanese restaurants in Gion and Ponto-cho. Now he works as a chef at the Kyo Yubadokoro Seike Nijojo Branch. He continues to bring moments of joy to people through his cooking, just as he did when he first decided to become a chef.
稲葉 保行Yasuyuki Inaba
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Kobe Kitano Sow
神戸 北野 双
- Sannomiya, Hyogo
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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半情 圭佐Keisuke Hanjyo
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Continuing on the path of sushi, Mr. Hanjyo creates pieces of sushi to delight guests.
He was born in Fukuoka. Fascinated by the world of sushi, which he had longed for since childhood, he has followed the path dedicatedly up to the present day. At Kobe Kitano Sow, which reopened on June 14, 2023, he works as a sushi chef to create a restaurant and cuisine that makes the most of its location in Kobe.
半情 圭佐Keisuke Hanjyo
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Teppan Yakiniku Okuno Hosomichi
鉄板焼肉オクノホソミチ
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak
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清 大地Daichi Kiyo
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Career change from the construction industry. With honed culinary skills, Mr. Kiyo makes dishes that are body-friendly.
He was born in 1978 in Hyogo. As a student, he worked part-time in a restaurant, but he went on to work in the construction industry after graduation. Later, he became independent and established his own company. While working, he aspired to run a restaurant because of his deep concern for the nutrition and quality of worker's meals. Considering the location and the genre of cuisine, he opened his restaurant Teppan Yakiniku Okuno Hosomichi in May 2024.
清 大地Daichi Kiyo
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Ginnan
ぎんなん
- Shichijo/Tambaguchi, Kyoto
- Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Pizza
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伊藤 雅仁Masahito Ito
The Chef's Recommendations -
Serving original dishes made from traditional Kyoto ingredients
Born in December 1976, he trained in French restaurants. Later, he worked as a manger and chef at the family-run Kyoto Ichoya and at Ginnan. His much-vaunted creation Yuba-don (tofu skin served over rice) helped to popularize the restaurant. The menu is richly varied, boasting anything from traditional cuisine to new and creative dishes, made with famous Kyoto ingredients, including yuba (tofu skin) and namafu (wheat starch).
伊藤 雅仁Masahito Ito
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Rokukakutei Cafe
六覺燈カフェ
- Nipponbashi, Osaka
- Japanese,Japanese / Kushiyaki (grilled skewers) / Kushiage (deep-fried skewers) / Wine
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中山 善夫Yoshio Nakayama
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A sommelier who can find the perfect wine for every palate
He was born in March of 1974 and grew up in Osaka. His interest in wine stems from a dinner party he had with a friend who happened to be a French chef. After that he went on to work at a French restaurant and earn his credentials as a sommelier. Nothing pleases him more than finding the perfect wine, and he always keeps an eye on each guest's mood and drinking pace to make sure they are enjoying themselves to the fullest.
中山 善夫Yoshio Nakayama
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Eau-De-Vie
オー・ド・ヴィー Eau-De-Vie
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Dining Bar,Dining bar / General / Cocktail / Whisky
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西村 佳佑Keisuke Nishimura
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Water of life" that gives healing to daily life. Mr. Nishimura provides a moment of contentment.
He was born in 1991 in Osaka, the manager of Eau-De-Vie. The bar's name comes from the French word meaning "water of life (sake)." It started as a bar that provides healing to people's daily lives through a drink. It has now been renewed as a dining bar offering drinks and food. He aims to create a place where not only those who have supported the bar but also more guests can enjoy a moment of contentment.
西村 佳佑Keisuke Nishimura
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