21 - 40 of 424 chefs
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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
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櫻本 昂大Takahiro Sakuramoto
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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
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Sushi Mahoroba
寿司まほろば
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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村上 勝浩Katsuhiro Murakami
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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
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Niku Horumon × Gyutan Someda Shoten
肉ホルモン×牛タン 染田商店
- Tenmabashi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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染田 義宏Yoshihiro Someda
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Mr. Someda opened with the determination to pave the way step by step with his own hands.
He was born in 1972 in Nara. Originally a company employee, he discovered the appeal of food and beverage through a part-time job at an Izakaya. Having experienced store management, he learned about restaurant operations with a view to becoming independent. When introduced to his current location, he decided to try a yakiniku restaurant, even though it was a genre he had no experience in. The name "Someida Shoten" was chosen as the store's name when his grandfather ran the business. In June 2023, he began a new challenge under the name Niku Horumon × Gyutan Someda Shoten in honor of his grandfather, who was a businessman.
染田 義宏Yoshihiro Someda
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Enman Izakaya Kougetsu
縁満居酒屋 皓月
- Shijokawaramachi/Teramachi, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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山本 皓大Kodai Yamamoto
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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
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Sushi Ogido
鮨おぎ堂
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake
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荻堂 胤志Tsugushi Ogido
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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
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Miyagawacho Tensho
宮川町天匠
- Gion, Kyoto
- Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal)
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長谷川 隆次Ryuji Hasegawa
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Mr. Hasegawa is an experienced chef who kept the taste of a long-established Japanese-style inn.
He was born in 1976 in Hokkaido. A part-time job in high school led him to become a chef. He has been working at a Japanese restaurant since his early days and has honed his skills, mainly in Japanese cuisine. He has been working in Kyoto since the age of 22. He spent 20 years as a chef at Tempura Yoshikawa in Tominokoji, Kyoto, and was the head chef for 18 years, maintaining the restaurant's taste. After that, he became independent and opened Miyagawacho Tensho.
長谷川 隆次Ryuji Hasegawa
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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)
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赤井 亮Ryo Akai
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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
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Yakiniku/Maki-ryori Karasuma Rock
焼肉・薪料理カラスマロック
- Shichijo/Tambaguchi, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Yakiniku (grilled meat) / Shio Ramen (salt-flavored ramen)
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齋藤 勇介Yusuke Saito
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Mr. Saito has worked as a chef in Japan and abroad. A chef with a genre-less culinary repertoire.
He was born in 1978 in Kyoto. He started his career in the food and beverage industry at 17 through a part-time job. Experienced in Teppanyaki, Italian, Japanese, Ramen, and Izakaya restaurants, mainly in Kyoto city. He also worked as a chef in Germany for 4 years. While in Germany, he worked at a Teppanyaki restaurant and a Japanese restaurant. Mr. Saito is currently working at Karasuma Rock. He suggests a variety of menus based on his experience working in many different restaurants, regardless of genre.
齋藤 勇介Yusuke Saito
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Seiwasou
清和荘
- Fushimi/Daigo, Kyoto
- Kaiseki (course menu),Japanese / General / Sake / Kaiseki (tea-ceremony dishes)
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竹中 雄大Yudai Takenaka
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Connecting history and the future. The fourth generation's challenge and progress with a passion for cooking.
Mr. Takenaka was born in 1994 in Kyoto. Born into a family that ran a restaurant, he grew up close to cooking from an early age. After graduating from university, he attended evening classes at culinary school to learn the basics of cooking while working at a fish market in the morning to learn practical skills so that he gained a profound understanding of ingredients. Following that, he honed his skills at prestigious restaurants such as the renowned inn Sumiya Ryokan in Kyoto and joined Seiwasou in 2022. He is a chef who leads a historic restaurant into the future, preserving tradition while fearlessly embracing new challenges.
竹中 雄大Yudai Takenaka
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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)
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平子 貴利Takatoshi Hirako
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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
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SAI. teppan Tenjinbashi
SAI.teppan天神橋
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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坂口 美代子Miyoko Sakaguchi
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Facing the ingredients before her, Ms. Sakaguchi works hard every day to grow further.
She was born in 1994 in Hyogo. She was interested in cooking from a young age and enjoyed making food by herself. That interest naturally grew, and she went on to culinary school. After graduation, she entered a workplace primarily specializing in Western cuisine, where she was exposed to various techniques such as charcoal grilling, wood-fired grilling, and oven cooking. After that, she joined SAI.teppan Tenjinbashi and was motivated to hone her skills in a new environment.
坂口 美代子Miyoko Sakaguchi
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Wai Labo
湧Labo
- Ikuno/Hirano, Osaka
- Innovative/Fusion,Sosaku (creative) / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Italian
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森 康晴Yasuharu Mori
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Mr. Mori is an experienced head chef; the food explorer offers a one-of-a-kind taste experience.
He was born in 1981 in Osaka. Although he was a picky eater from an early age, it actually enhanced his interest in cooking. After working part-time at a teppanyaki restaurant, he gained experience in a hotel kitchen. He learned the basics of Italian cuisine under one-on-one training from a master chef. In addition, he acquired Japanese cuisine skills on his own. From his experience working in a butcher store, he is also a great meat connoisseur and very particular about his purchases. His insatiable passion for cooking has led him to prepare dishes that attract many people.
森 康晴Yasuharu Mori
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Yakiniku Yoisho
やきにく 宵緒
- Fukushima/Noda, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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松原 英多Eita Matsubara
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Mr. Matsubara contributes to improving the restaurant by utilizing his experience and trying his best.
He was born in 1997 in Nagano. At first, he was attracted to the restaurant's atmosphere when he was involved in Yakiniku Yoisho as a part-time staff. After that, he continued working as a part-time worker, but he sympathized with how the owner and the restaurant were and decided to work in earnest as a full-time employee. As he gained experience, he deepened his knowledge of restaurant management and cooking. He is now the manager of the restaurant.
松原 英多Eita Matsubara
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Shellfish, Shrimp and Crab
貝と海老そして蟹
- Namba, Osaka
- Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Mediterranean
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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
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Yakiniku House Tarareba
焼肉はうす たられば
- Nishinakajima-Minamigata, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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永久 潤Jun Nagahisa
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Valuing the customer's point of view, Mr. Nagahisa aims to create a restaurant that provides satisfaction regardless of the occasion.
He was born in Hiroshima. During his 15 years of experience in restaurants in the Osaka area, he has worked mainly in yakiniku restaurants but also Italian restaurants. Through food, he has entertained many people. He currently works as a staff member at Yakiniku House Tarareba. Always keeping the customer's point of view in mind, he strives to create a restaurant that satisfies everyone regardless of the occasion, whether one person, family, or friends.
永久 潤Jun Nagahisa
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Ganso Kushi-shabu Matsutake Shinsaibashi Branch
元祖串しゃぶ まつたけ 心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)
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谷川 貴一Takakazu Tanigawa
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Mr. Tanigawa learned the joys and rewards of the restaurant business from practical experience.
He was born in 1986 in Osaka. Having originally started his career in a different industry than food and beverage, Mr. Tanigawa began his career as a chef in his mid-30s. Although he had no experience initially, he found enjoyment and satisfaction through working in restaurants and honed his skills. He is currently working as a chef at Matsutake Shinsaibashi Branch.
谷川 貴一Takakazu Tanigawa
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Gion Kankanderi Rei
祇園かんかんでり麗
- Gion, Kyoto
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Korean
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細見 哲朗Tetsuro Hosomi
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A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.
For more than 30 years, Mr. Hosomi has been dedicated to cooking, focusing on Japanese food, which is also a part of Japanese culture. In November 2021, he opened an innovative new restaurant, "Gion Kankanderi Rei," by fusing the techniques he has cultivated in "Japanese cuisine," "Korean cuisine," and "Teppanyaki." Connecting the two ancient capitals of Kyoto, Japan, and Gyeongju, Korea, the restaurant is known for its creative cuisine that brings innovative cuisine more familiar to diners.
細見 哲朗Tetsuro Hosomi
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Kibune WHAT'S
貴船WHAT’S
- Kurama/Kifune/Sakyo-ku, Kyoto
- Kaiseki (course menu),Japanese
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若林 良Ryo Wakabayashi
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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
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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
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サプコタ アジャヤAjaya Sapkota
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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
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Yakitori Kagura
やきとり神楽
- Higobashi, Osaka
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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中西 和慶Kazuyoshi Nayanishi
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Mr. Nakanishi's career began helping his grandmother in her restaurant since childhood.
He was born in 1995 in Osaka. His grandmother was a chef, and he started helping her when he was a child. While helping his grandmother, he learned the joy of cooking and decided to become a chef as his future dream. After graduating from school, he entered the culinary world and began training. He worked at a steak restaurant for 9 years, honing his skills. Currently, he is the manager of Yakitori Kagura, which opened in October 2024. He also values his ties with the producers of chicken and vegetables by visiting the places where they are produced.
中西 和慶Kazuyoshi Nayanishi