321 - 340 of 373 chefs
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Gion Owatari
祇園 大渡
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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大渡 真人OOWATARI MAHITO
The Chef's Recommendations -
Acquiring the fundamentals at a famous Osaka restaurant, then aiming for independence in his wife's hometown of Kyoto.
Born in 1975 in Fukuoka, he was enthralled by the culinary world, and went on to Tsujigakuen Japanese Culinary College after graduating from high school. Building up experience at famed Osaka restaurants like Kisetsu Ryori Tsumura, he decided to start independently at 34. While searching Kyoto, the home of his wife's family, for a location, he came across an old private home, and it was there that he opened Gion Owatari. In 2012, he earned a Michelin star.
大渡 真人OOWATARI MAHITO
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Teppanyaki Sanga
鉄板焼 山河
- Nara, Nara
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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中川 千春Chiharu Nakagawa
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She is a cheerful and active service staff at a hotel restaurant, making good use of her language abilities.
She was born in 1995 in Nara prefecture. After graduating from a university, she became a service staff at a restaurant. Though she was having fulfilling days, she decided to change jobs to make good use of the language abilities obtained at the university. In 2018, she entered [Teppanyaki Sanga]. Currently, she actively works as a hotel staff at [Piazza Hotel Nara] in the daytime, and as a restaurant service staff at night. She treats guests from all over the world with her original cheerful personality and sophisticated service skills obtained through her working experience at the hotel.
中川 千春Chiharu Nakagawa
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Nishiki Uoriki KYOTO TOWER SANDO branch
錦魚力 京都タワーサンド店
- Kyoto Station, Kyoto
- Tempura (fried seafood and vegetables),Japanese / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers) / Donburi (rice bowl)
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塩見 哲孝Noritaka Shiomi
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Mr. Noritaka Shiomi is actively working, leveraging on his rich experience from the management section.
Mr. Noritaka Shiomi was born in 1976 in Osaka prefecture. He was shy and uncomfortable with interpersonal relationships but dared to jump into the restaurant industry to overcome his shyness. At the age of 18, he started working for a restaurant chain and became a manager at 27. At 33, he became a supervisor of the Tokyo and Saitama areas and managed several branches. He then decided to hone his culinary skills and started working at the historic restaurant Nishiki Uoriki. Currently, he strives to improve his skills while maintaining Nishiki Uoriki's traditional cooking methods.
塩見 哲孝Noritaka Shiomi
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Japanese Restaurant Kyokabutoya
日本料理 京甲屋
- Shijo Karasuma/Karasuma Oike, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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池田 泰優Yasumasa Ikeda
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A subtle sense of beauty, audacious methods and well-honed techniques go into creating every dish.
Born in Hokkaido. Started working at his grandmother’s restaurant -- which specialized in Akita prefecture cuisine -- while in his second year of high school. At that time, he happened to catch a popular cooking show on TV, which inspired him to become a chef. The program featured the Osaka Abeno Tsuji Culinary Institute, in which he chose to enroll. Following his graduation, he received further training in Osaka and Kyoto. In 2010, he finally opened "Japanese Restaurant Kyokabutoya" in Shijo Karasuma.
池田 泰優Yasumasa Ikeda
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Pontochotakara
先斗町多から
- Kiyamachi/Pontocho, Kyoto
- Kaiseki (course menu),Japanese / Fugu (blowfish) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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瀧井 研哉KENYA TAKII
The Chef's Recommendations -
Fourth-generation cook in a long-established restaurant, this chef picked up the torch of a traditional taste, now over 120 years old.
Born in Kyoto in 1975. The culinary arts played a very important part in the environment he grew up in, and He was familiarized with cooking from a very early age. He'd initially embarked on a different path, and yet couldn't quite accept that this long culinary tradition passed on through so many generations would simply end with him… And this daunting thought eventually led him to become a cook himself. Kyoto cuisine has many aficionados, it is acclaimed for the respectful way fresh ingredients are prepared, to craft simple dishes that bring out the best of their natural taste. He is currently the fourth generation chef of the Pontocho-takara, preserving the traditional flavors of a long-established landmark.
瀧井 研哉KENYA TAKII
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Ryoan Aritomi
料庵 有とみ
- Sannomiya, Hyogo
- Japanese,Japanese / Suppon (soft-shelled turtle) / Japanese Sosaku (creative cuisine) / Wine
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有冨 巧治Koji Aritomi
The Chef's Recommendations -
His long-held love of food and dining led him to where he is today
He was born in July of 1976 and grew up in Akashi. His love for restaurants and dining out stems back to a part-time restaurant job he took on during his student years. After spending time sampling different foods and getting to know the culinary world, he decided to put his experience to use and start a cooking career of his own. He worked at a restaurant for seven years in Kobe and eventually worked his way up to serve as head chef. He says that his career has been fostered by his guests, and to this day he uses his long-held passion for food to develop a place that everyone in the area can enjoy.
有冨 巧治Koji Aritomi
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Sumibi Yakiniku Tsurugyu
炭火焼肉 蔓牛
- Kamihonmachi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Wine
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藤原 広斗FUJIWARA HIROTO
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He was impressed by the top-class yakiniku restaurant that his brother-in-law took him to when he was a high school student
Hiroto Fujiwara was born in Osaka in 1969. The meat that he ate at the top-class yakiniku restaurant that his brother-in-law took him to was so much nicer than anything that he had tasted before, that he was deeply moved by it. The desire to open a yakiniku restaurant and spread this joy to even more people led him down the path towards becoming a chef. After graduating from high school, he trained for 14 years at Kainantei in Uehonmachi, Osaka. After that, he deepened his understanding of meat at many yakiniku restaurants, before opening Sumibi Yakiniku Tsurugyu.
藤原 広斗FUJIWARA HIROTO
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Kitazuien
北瑞苑
- Kita-Shinchi, Osaka
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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愛宕 亮二ATAGO RYOJI
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Keeping to tradition while not neglecting to bring in new elements
Born in 1978 in Moriguchi, Osaka prefecture, he came naturally into chefhood, growing up watching his father manage a sushi restaurant. After three years of experience in a hotel kitchen, he came to "Kitazuien", where he has been for 13 years. Rising to the position of head chef two years ago, he keeps to tradition while bringing in little by little new vegetables and elements of western cuisine, all to accomodate to his customers' desires.
愛宕 亮二ATAGO RYOJI
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COCOLO - Teppanyaki & Wine
鉄板焼とワイン COCOLO
- Fukushima/Noda, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes) / General
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丸山 卓MARUYAMA TAKASHI
The Chef's Recommendations -
Making use of his experience working in a range of different genres, he opened a restaurant where he could express himself
He entered the culinary world at the age of 21 at a French restaurant in Kitashinchi, going on to gain experience in many different types of establishments: cafes, Italian restaurants, dining bars, bars, and teppanyaki restaurants. He learned management skills at major restaurant chains like Balnibarbi and Zetton, before opening his own restaurant, COCOLO.
丸山 卓MARUYAMA TAKASHI
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Sumibi Shichirin Yakiniku Akazakura
炭火七輪焼肉 糸桜
- Kobe/Shinkaichi, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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岸田 好純KISHIDA YOSHIZUMI
The Chef's Recommendations -
Born into an established shop that sold "Kobe beef" and raised by a mother who was a food expert.
While taking over Oi Nikuten, his family's established butcher shop that was founded in 1871, he also manages Itozakura, a yakiniku (grilled meat) restaurant. With his mother being a food expert, he learned how to expertly discern meat and fat quality. His motto is "cut the meat only after seeing the customer's face."
岸田 好純KISHIDA YOSHIZUMI
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En
縁
- Kyotogosho/Nishijin, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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鈴木 健夫SUZUKI TAKEI
The Chef's Recommendations -
Wanting to learn the basics of cooking from the one of the best restaurants in Kyoto, he did his training at Hyotei.
Born in Kyoto in 1949, he set his heart on cooking from age 18. He went to Hyotei thinking "If I want to learn, I'll learn from the best." Until 27, he spent almost 10 years there learning the fundamentals, afterwards moving between famed restaurants in Kyoto and Okayama. At 38, he returned to Kyoto and opened his own place, Midori. He vaulted to fame with his interpretation of traditional Japanese food using non-traditional ingredients like game meat and foie gras. Afterwards, in 2008 he moved to his current location in front of the Kyoto Imperial Palace, where he serves his cuisine in a small and cozy 7-seat space.
鈴木 健夫SUZUKI TAKEI
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Aji Fukushima
味ふくしま
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sake
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辻 義勝TSUJI YOSHIKATSU
The Chef's Recommendations -
From a youth who enjoyed preparing fish to a chef who never fails to engage with his ingredients.
Born in 1982 in Fukuoka, he loved fishing as a child and learned to prepare the fish he caught himself. This was his first taste of the joys of cooking. Graduating from high school, he learned the fundamentals after joining Kani Honke in Nagoya. At 21, he entered the famed Kyoto cuisine restaurant Oryori Hayashi and studied real Kyoto cuisine over about 7 and a half years. Afterwards, he gained experience making Japanese food in Ponto-cho, earned the recommendation of the proprietress of the tea shop Fukushima, and became the head managing chef at the traditional Japanese restaurant Aji Fukushima in 2013.
辻 義勝TSUJI YOSHIKATSU
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Teppan-yaki Kokoro
鉄板焼 心
- Meriken Park, Hyogo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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木下 学KINOSHITA MANABU
The Chef's Recommendations -
Toward the world of cuisine in longing for the cool of those teppanyaki chefs he saw overseas
Originally studying at a hotel hospitality vocational school, he was propelled toward chefhood after being awed by the stylish cool of the teppanyaki chefs he saw when studying overseas as a student in Australia. He joined New Otani Kobe Harborland in 1995 and worked as head chef at Teppanyaki Rokko. In 2008, he moved on to be head chef at La Suite Kobe Harborland's Teppanyaki Kokoro. He holds the Japanese Teppanyaki Association (JTA)'s first-grade Certification of Proficiency as well as the Vegetable Sommelier Association's Junior Vegetable Sommelier Certification.
木下 学KINOSHITA MANABU
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Fujiya Kyoshoku
ふじや京色
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / Kyoto Cuisine / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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藤原 崇史FUJIWARA TAKASHI
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The parttime job that he had at an izakaya when he was a high school student inspired him to become a chef.
The reason why he decided to get a part-time job in an izakaya (Japanese pub restaurant) was that he wanted to eat the free food. It may not have been the most romantic reason, but this is what led to his career in the restaurant business. Through his part-time job he learned how much fun cooking was, and decided to attend catering college. At college he met fellow students who would play an important part in shaping his future career. After graduating, he spent time working in three different Japanese restaurants. After working for ten years, he and his friends from college opened "Jounetsu Shokusai Kyoshoku". Later, in 2014, they opened "Fujiya Kyoshoku".
藤原 崇史FUJIWARA TAKASHI
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Ristorante RinascereDojima
Ristorante RinascereDojima（リナッシェレドウジマ）
- Kita-Shinchi, Osaka
- Italian,Italian/French / Italian / Pasta / Wine
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片山 裕貴KATAYAMA YUKI
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Reputation built on our unique Italian taste with the spirit of France
Born in Osaka, 1984. Main chef of [Ristorante RinascereDojima]. Admiring his father who was a French chef, he followed him into the culinary world. He worked at the Rihga Royal Hotel Osaka and honed his skills in their dining cafe and French restaurant, as well as in event planning. Currently he is creating unique dishes with knowledge imparted from his Italian cuisine predecessor, and adding a touch of his specialty French method and inspiration, which has earned him a high reputation.
片山 裕貴KATAYAMA YUKI
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CANOVIANO ANNEX
CANOVIANO ANNEX（カノビアーノアネックス）
- Esaka, Osaka
- Italian,Italian/French / Italian / Wine / Black Tea
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石原 太郎ISHIHARA TARO
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His dream to become a chef came true. Now he makes passionate Italian cuisine in a brand new style
He was born in 1979 in Okayama prefecture. He often went out to eat with his parents as a child, and soon he secretly longed to become a chef in the future. That dream come true, when after graduating from the Hattori School of Nutrition at the age of 18, he honed his cooking skills in Tokyo at Italian restaurants and French restaurants in hotels. After that he encountered "Canoviano", and Chef Uetake at our main store in Daikanyama took him under his wing. Still greatly influenced by Chef Uetake, our chef makes every effort to produce many dishes that show the true worth of Italian cooking.
石原 太郎ISHIHARA TARO
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Roppakuya KADO
Roppakuya KADO
- Shijo Karasuma/Karasuma Oike, Kyoto
- Izakaya (Japanese tavern),Taverns / General / General / Wine
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山口 将吾YAMAGUCHI SHOGO
The Chef's Recommendations -
After seeing the smiles of people leaving restaurants, he set out to become a chef.
Now, as he is in a position to provide customers with food, he feels it's all worth it when he hears customers exclaiming that the food is delicious.
山口 将吾YAMAGUCHI SHOGO
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Shunsai Izakaya Furuichi Tsubogin
旬彩居酒屋 古市 つぼ銀
- Ise, Mie
- Izakaya (Japanese tavern),Taverns / Duck / Sashimi (raw fish)/Seafood / Suppon (soft-shelled turtle)
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伊藤 剛ITO TSUYOSHI
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His dream is to open an izakaya of his own one day
He was born in Mie Prefecture on September 1st, 1984. He started working at restaurants in his teens, and gained experience as the manager of bars in Tokyo and Tohoku. In 2012, he returned to his hometown, Ise City, to become the chef of Shunsai Izakaya Furuichi Tsubogin. Making use of his experiences working in restaurants where sake played a central role, he is particular about serving high quality food which goes well with his carefully chosen sake. He devotes himself to his work every day so as to satisfy his customers.
伊藤 剛ITO TSUYOSHI
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Yakiniku Bunka
焼肉ぶんか
- Kakogawa, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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山本YAMAMOTO
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Protecting traditions by utilizing skills learned from previous generations and polishing them further.
Yamamoto is a chef from Hyogo Prefecture. His parents ran this restaurant before him, so he was familiar with this cuisine from a young age and naturally wanted to impart its sense and taste with customers and everyone he came in contact with. As he grew up he came to inherit this restaurant that his parents poured so much love into, and wanted to make even more of it. When he graduated from school he entered the culinary world without hesitation. He has come to be where he is now as the result of the guidance and support of his parents and the training he undertook at this restaurant.
山本YAMAMOTO
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Otayan
おたやん
- Kakogawa, Hyogo
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)
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敏森 善行TOSHIMORI YOSHIYUKI
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Living with Japanese cuisine for 25 years. Good food backed up by experience and sense.
Born in Hyogo prefecture in 1966. When he was a student, he was looking for work and became a chef. That's when he came into contact with the deliciousness and delicacy of Japanese Cuisine. He stayed with it for 25 straight years. He has very strict judgement concerning fish and takes taste very seriously. He is aiming for food that will make the customer happy with its taste and appearance, so he continues to hone his skills day and night.
敏森 善行TOSHIMORI YOSHIYUKI
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