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41 - 60 of 416 chefs

Kitashinchi THE

北新地 坐

  • Kita-Shinchi, Osaka
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Japanese Sosaku (creative cuisine) / Wine

河原 瑞樹Mizuki Kawahara

Valuing dialogue with guests, an experienced chef opens up a new frontier.

Mr. Kawahara was born in 1992 in Kagawa. After graduating from a vocational school, he studied at an Italian restaurant in Osaka for 6 and a half years and also experienced Bridal French in Tokyo for 3 years. In search of new stimulation, he joined Kitashinchi THE, which opened in March 2024. Not only does he stand in the kitchen, but he also feels happy to see the reaction to the food up close by facing the guests directly through the counter. His cuisine is special, served with heartwarming exchanges.

河原 瑞樹Mizuki Kawahara

Sushi Ogido

鮨おぎ堂

  • Kita-Shinchi, Osaka
  • Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake

荻堂 胤志Tsugushi Ogido

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

Sukiyaki to shun no shokuzai Kitashinchi Nakatani

すき焼と旬の食材 北新地 中たに

  • Kita-Shinchi, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak

岸田 満Mitsuru Kishida

With years of experience working with various ingredients, Mr. Kishida provides a superior moment for each guest.

He was born in 1979 in Osaka. His culinary background includes experience at a yakiniku (Japanese BBQ) restaurant and a French restaurant in hotels. As a chef, he has honed his knowledge and know-how to provide guests with a quality dining experience through his experience with various ingredients. He is currently the owner and chef of Kitashinchi Nakatani.

岸田 満Mitsuru Kishida

Wine to Washoku Mikuri

ワインと和食 みくり

  • Shijokawaramachi/Teramachi, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Wine

西 正希Masaki Nishi

Mr. Nishi offers a blissful moment with the exquisite marriage of wine and Japanese food.

He was born in 1975 in Mie. Having loved cooking since childhood, he naturally aspired to become a chef. After graduating high school, he began training at a famous kaiseki restaurant in Kobe. He developed his skills for 14 years, then further honed his skills at a Michelin-starred ryotei restaurant in Mie.  After that, he worked as a head chef at Gion Tsudaro in Kyoto. In 2022, he became the head chef of Mikuri. Every day, he devotes himself to creating a marriage of wine and Japanese cuisine that satisfies his own senses.

西 正希Masaki Nishi

Wai Labo

湧Labo

  • Ikuno/Hirano, Osaka
  • Innovative/Fusion,Sosaku (creative) / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Italian

森 康晴Yasuharu Mori

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

Kuroge Wagyu Junniku Yakiniku M.M.ya

黒毛和牛純肉焼肉 M.M.ya

  • Namba, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Shochu

濱 健一Kenichi Hama

Taking great care in his work,  Mr. Hama sorts the meat and brings out the best flavor.

Since childhood, he had a passion for cooking, naturally stepping into the food world. He worked in the meat industry, expanding his knowledge in meat handling. Currently, he has demonstrated his culinary skills as the head chef at the newly opened M.M.ya since November 4th, 2023.

濱 健一Kenichi Hama

Gion Kankanderi Rei

祇園かんかんでり麗

  • Gion, Kyoto
  • Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Korean

細見 哲朗Tetsuro Hosomi

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

Tominokoji Tempura Matsui

富小路 天ぷらまつ井

  • Shijokawaramachi/Teramachi, Kyoto
  • Kyoto Cuisine,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal) / Sake

松井 基宏Motohiro Matsui

Kyoto-style tempura and Japanese delicacies. Mr. Matsui offers authentic taste in a friendly manner.

He was born in 1977 in Hokkaido. Initially, he specialized in Japanese cuisine but entered the world of Kyoto-style tempura when he was in charge of a tempura specialty restaurant in Pontocho. After honing his skills at a renowned restaurant, he has worked at Tominokoji Tempura Matsui since 2019. He provides a casual yet relaxed hospitality for authentic Japanese cuisine with Kyoto-style tempura and refined Japanese cuisine techniques.

松井 基宏Motohiro Matsui

Japanese Cuisine Shingetsu

日本料理 新月

  • South Otsu, Shiga
  • Japanese,Japanese / Fugu (blowfish) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

和田 知子Tomoko Wada

The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.

Ms. Wada was born in Kyoto. She grew up as the eldest daughter in a family that ran a 360 year-old traditional Japanese restaurant in Higashiyama, Kyoto called [Harise]. She met and married her husband while refining her cooking skills at the restaurant. She then began to work as the manager and proprietress of his family's inn, [Shingetsu], located at his family home. Later, changing her business focus to kaiseki (traditional Japanese course cuisine), she opened the [Japanese Cuisine Shingetsu] restaurant. Using the knowledge she gained from her own family, she treats each of her guests with warm hospitality as a manager, with a brief that she was born to be a proprietor.

和田 知子Tomoko Wada

Karen Osaka Shinsaibashi Branch

華蓮 大阪心斎橋店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak

池田 康行Yasuyuki Ikeda

Mr. Ikeda's artisanal techniques bring out the best of the bounty of Kagoshima's mountains and seas.

He was born in 1972 in Kagoshima. Growing up in a nature-rich environment, he became interested in the work of a chef who can appeal to the charm of the ingredients that Kagoshima is proud of. After graduating high school, he joined Kinrei Corporation (now KR Food Service).  After working at Hananobori and Kagonoya, he moved to Karen Osaka Shinsaibashi Branch in June 2024. In his pursuit of cuisine that brings out the best of the ingredients, he works hard every day.

池田 康行Yasuyuki Ikeda

Gyoza & Beer 541+

ギョーザ&ビール541+

  • Yotsubashi/Shinmachi/Horie, Osaka
  • Gyoza (dumplings),Chinese / Gyoza (dumplings) / Yum Cha/Dim Sum / Beer

淺野 周平Shuhei Asano

Digging deep into the fascination of Gyoza, Mr. Asano opened a restaurant to enjoy it with beer.

He was born in 1978 in Osaka. He was attracted to the food and beverage industry because he could see reactions to food and service right in front of his eyes. He has been involved with restaurants for a long time, not as a chef but as the one who manages them. After training at the Bib Gourmand-certified Korean restaurant Mrs. Yoon, he opened Gyoza & Beer 541+ in 2013. Much knowledge gained from the chefs of the time, including French and ethnic cuisines, was also the basis of the restaurant.

淺野 周平Shuhei Asano

Osaka Fukushima Yakiniku Toppuku

大阪福島焼肉とっぷく

  • Fukushima/Noda, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

天野 栄貴Tomoki Amano

Mr. Amano communicates with guests and provides a pleasant time.

He was born in 2001 in Osaka. Since his parents owned a Yakiniku restaurant, cooking was a familiar part of his life. He dreamed of becoming a chef himself in the future and honed his skills by helping out at the restaurant. After finishing school, he entered the culinary world and began his training. He trained and gained experience in Yakiniku exclusively. Currently, he is active as a chef at Osaka Fukushima Yakiniku Toppuku, which opened in November 2023. Every day, he communicates with guests with a bright smile and provides them a good time.

天野 栄貴Tomoki Amano

Kyo-ryori Otabicho Tagoto

京料理 御旅町田ごと

  • Shijokawaramachi/Teramachi, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

吉永 倫英Norihide Yoshinaga

Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.

He was born in 1971 in Osaka. After graduating high school, he moved to Kyoto to learn Kyoto cuisine. Upon discovering the renowned Kyoto cuisine establishment, Tagoto, he decided to join the company. He studied traditional Kyoto cuisine from its foundation, acquiring cooking techniques. Through his training, he embodied the spirit of hospitality unique to Kyoto. With the knowledge and solid skills gained from years of experience, he was appointed as the head chef of the restaurant in 1999. Since 2012, he has served as the deputy director of the culinary department, continuing to preserve the taste of the long-established restaurant.

吉永 倫英Norihide Yoshinaga

Private Room Izakaya -shikinouta- Kyoto Ekimae Branch

全席個室居酒屋 四季の詩-shikinouta-京都駅前店

  • Kyoto Station, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

箕浦 幸一Koichi Minoura

The Chef's Recommendations

Mr. Minoura has been very interested in cooking ever since he was a child.

Mr. Minoura was born in 1985 in Gifu. Having been very interested in cuisine since he was a child, from the age of 16, he began walking the path of cooking. After honing his cooking skills for 6 years at a famous Japanese inn in Gifu, he served as head chef at a long-standing Japanese restaurant in Shimbashi called Ikkoku. He was then selected to be the head chef at -shikinouta-, where he works even now. He works tirelessly every day to deliver delicious food and smiles to his customers. 

箕浦 幸一Koichi Minoura

Hormone Yakiniku Shichifuku Namba branch

ホルモン焼肉 七福 難波店

  • Namba, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

キムChef Kim

The master chef keeps creating the tastes of Korea where he grew up.

He was born in Korea and came to Japan on business. Though he was working in a different field, he got an opportunity and entered the cooking field, since then he has accumulated a career as a chef. With his natural good sense, and also advice from his friends and acquaintances who were from Korea, he started showing his talent, and became the master chef at [Hormone Yakiniku Shichifuku Sinsaibashi branch] when it opened. Their popular menus are [Kal-guksu (Korean noodles)] and [Yukhoejang (spicy Korean soup)].

キムChef Kim

Yakiniku no Meimon Tendan Gion Main Branch

焼肉の名門 天壇 祇園本店

  • Gion, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Wine

樋口 隆士 Takashi Higuchi

Mr. Higuchi, a sommelier who knows the fascination of wine, makes your heart intoxicating with a wealth of knowledge.

He was born in 1967 in Kyoto. While working as a bartender at a hotel, he was fascinated by the delicious taste of wine and decided to become a sommelier. He trained at the main bar and wine bar of the Kyoto Brighton Hotel and is currently the owner-sommelier at Tendan. Still learning about wine, he provides special moments with his wealth of knowledge and passion for wine.

樋口 隆士 Takashi Higuchi

Kobe Teppan Steak Iwasaki

神戸鉄板ステーキいわさき

  • Sannomiya, Hyogo
  • Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

岩? 誠Makoto Iwasaki

Only a chef who is a meat expert with lots of experience can offer such excellent dishes.

Mr. Iwasaki was born in 1980 in Hyogo Prefecture. He has been studying at a teppanyaki restaurant in Kobe City since he was 18. He is currently the owner and chef of Kobe Teppan Steak Iwasaki. With his knowledge of meat gained in teppan cuisine since his teens, his reliable purchasing sources, and his skills as a chef, he creates precious moments for his guests.

岩? 誠Makoto Iwasaki

Zuientei

隨縁亭

  • Namba, Osaka
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / General

田畑 伸吾Shingo Tabata

Making food for loved ones is the root of his career as a chef for Mr. Tabata.

He was born in 1983 in Wakayama. Since his teenage years, he has loved to cook for his family and friends and chose to go to culinary school with this passion. After graduation, he began his career as a chef at Irodori, a Japanese cuisine restaurant in Hyatt Regency Osaka. In 2017, he joined Hotel Monterey Grasmere Osaka with the head chef he looks up to as his mentor. Currently, he is the head chef of Zuientei.

田畑 伸吾Shingo Tabata

Taishu Yakiniku Birichan Namba Shinsaibashi Branch

大衆焼肉びりちゃん 難波心斎橋店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

山本 悠貴Yuuki Yamamoto

Mr. Yamamoto is a chef who pursues the smiles on his guests' faces, motivated by their "It was delicious." 

He was born in 1991 in Shiga. Attracted by the opportunity to hear "Thank you" and "It was delicious" directly from guests and to see their smiling faces, he entered the culinary world. He obtained a chef's license while working. His career started at an izakaya (Japanese-style pub). Then, after gaining experience at a tuna yakiniku restaurant, he joined his current company. Recognized for his abilities, he has managed the Birichan Namba Shinsaibashi Branch since its opening in April 2024.

山本 悠貴Yuuki Yamamoto

Kyoto Sushi no Kura

京都 鮨ノ蔵

  • Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

小高 新吾Shingo Kotaka

Mr. Kotaka offers a relaxing atmosphere and delicious Sushi to the fullest.

He was born in 1980 in Tochigi. His father, who loves to cook and makes handmade soba noodles and Osechi (traditional Japanese New Year's dishes), has inspired him to love cooking. After moving to Tokyo, he worked part-time at a cake shop and became a pastry chef. Later, while working at a restaurant owned by a fresh fish store, he was attracted by the depth of fish cuisine and the deliciousness of fresh fish and entered the path of a sushi chef in earnest. He honed his skills at Sushi no Kura in Sapporo, which is reputed to be a famous restaurant that is hard to get reservations for. In 2024, he became a goodwill partner and opened Kyoto Sushi no Kura.

小高 新吾Shingo Kotaka

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