Kyoto and Osaka Area Chef search result : Page 4

Sukiyaki Shabu-shabu Nihonbashi Tsuruya すき焼き　しゃぶしゃぶ　日本橋　鶴屋 Nipponbashi, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Nabe (hot pot)

Yakitori to Sousakusumibiyaki Kokoko 焼き鳥と創作炭火焼　こここ Shijokawaramachi/Teramachi, Kyoto Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

加藤　翔Sho Kato

Charcoal grills connect people. Diverse experiences create a unique taste and sense of wonder.

Mr. Sho Kato was born in 1990 in Kyoto. After graduating high school, he started his culinary journey, gaining ten years of experience at a yakitori restaurant, Yakitori Daikichi. He then broadened his expertise by exploring various culinary fields, including ramen and yakiniku. In March 2024, he fulfilled his dream of opening his own yakitori restaurant, Sumibiyaki Koteppan Kiyamachi, in Kawaramachi, Kyoto. By November, he expanded with a second restaurant, Yakitori to Sousakusumibiyaki Kokoko. As a chef-owner, he continually seeks to discover new culinary delights, drawing from his vast experiences and refined skills.

加藤　翔Sho Kato

Sukiyaki Shabu-shabu Isshin すき焼きしゃぶしゃぶ一芯 Sannomiya, Hyogo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

廣瀬　恭也Yasunari Hirose

Mr. Hirose offers his specialties utilizing his knowledge and skills.

He was born in 1978 in Hyogo Prefecture. Having loved cooking and eating since childhood, he worked part-time in restaurants and gained firsthand experience in the culinary field. After graduating from school, he became a chef and began his training. He honed his skills at izakaya (Japanese-style pubs) and Japanese restaurants and improved his knowledge of ingredients. He is currently working as a chef at Sukiyaki Shabu-shabu Isshin, which opened in March 2025. With the knowledge and skills he has accumulated over the years, he offers exquisite dishes.

廣瀬　恭也Yasunari Hirose

Sushi Senzu Kitashinchi Souhonten 鮨仙酢　北新地　総本店 Kita-Shinchi, Osaka Sushi,Japanese / Sushi

竹地　輝昌Terumasa Takechi

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

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

Shunsai to Osake Anbai 旬菜とお酒　あんばい Chayamachi/Nakazakicho, Osaka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)

池田　雅之Masayuki Ikeda

Mr. Ikeda is a Japanese chef who continues confronting Japanese food from various perspectives.

He was born in 1977 in Osaka. Having studied as a chef mainly in Japanese cuisine, he also experienced sushi, Chinese cuisine, and Italian cuisine to reconsider Japanese cuisine from various perspectives beyond the boundaries of genres. Since around 2010, he has been with his current company as a chef, supporting the kitchens of each of the group's restaurants. Currently, he is working at Shunsai to Osake Anbai.

池田　雅之Masayuki Ikeda

Naniwa Yakiniku Saburo 浪華焼肉さぶろう Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Highball

北井　幸雄Yukio Kitai

To make high-quality meat even more delicious, Mr. Kitai also pays careful attention to details.

He is from Osaka. He worked at popular yakiniku restaurants in Osaka and has brought joy to many guests. Currently, he is active as the Floor Manager at Naniwa Yakiniku Saburo. His goal is to create a space where high-quality meat can be enjoyed even more deliciously. He pays careful attention to detail so guests can relax and enjoy their meals.

北井　幸雄Yukio Kitai

Kuromon Kuragin 黒門　蔵銀 Nipponbashi, Osaka Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

越田　千枝子Chieko Koshida

Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.

She was born in 1955 in Osaka. Wishing to make people smile with food, she entered the culinary world. Started professional career at a Japanese-style izakaya. Since then, she has made various dishes at Japanese Izakaya restaurants. In 2016, she joined Kuragin. After spending 7 years as the assistant manager of the restaurant, she became the manager of Kuromon Kuragin, which opened in 2023. With the experience and skills she has cultivated, she works hard every day at the new restaurant.

越田　千枝子Chieko Koshida

Shokudoen Kita Shinchi Branch 食道園　北新地店 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak

黒木　幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木　幸喜Kouki Kuroki

Izakaya Asahi 居酒屋あさひ Nagaokakyo, Kyoto Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

古本　真也Shinya Furumoto

Mr. Furumoto was inspired by a cooking TV program and became a cook as a profession that requires delicate work.

Mr. Furumoto was born in 1989 in Kyoto. Since childhood, he has enjoyed delicate tasks. While in university, he was moved by a cooking program he saw on TV and decided to become a cook because that would suit what he wanted to do. After graduation, he started his apprenticeship as a cook at Izakaya Asahi, run by his friend's relative. He learned how to choose fresh ingredients and use them in cooking. In addition to the classic Izakaya menus, he puts a lot of effort into selecting alcoholic drinks that go well with seafood dishes.

古本　真也Shinya Furumoto

Shinsaibashi Sushi Tvern Oyaji Saigo no Nigiri 心斎橋寿司居酒屋おやじ最後の握り Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

梶原　淳司Junji Kajiwara

Mr. Kajiwara has realized his dream of working as a Japanese food chef since childhood.

He was born in 1978 in Oita. Since elementary school, he naturally decided to pursue a career in cooking. He entered a high school that offered courses related to cooking. After graduation, he trained for two years at a local restaurant in his hometown of Oita. Following that, he moved to Osaka and dedicated three years to honing his culinary skills. Through connections in the culinary world, he met the current owner. Today, he continues his culinary journey as a chef at Oyaji Saigo no Nigiri.

梶原　淳司Junji Kajiwara

Kitashinchi Sushi Senkoudo 北新地　鮨　千功堂 Kita-Shinchi, Osaka Sushi,Japanese / General / Sushi / Sake

竹地　輝昌Terumasa Takechi

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

Shinsaibashi Steak 心斎橋ステーキ Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

秦　幸治Koji Hata

With a passion for cooking, Mr. Hata decided to pursue a career in the culinary field and opened his restaurant after waiting with full preparation.

He was born in 1966 in Fukuoka. Having loved cooking since school, he started working for a telecommunications company, but his passion for cooking was so strong that he jumped into a Japanese restaurant in Fukuoka Prefecture, where he trained for seven years. He then trained for four years at a Japanese restaurant in Tokyo, where he served as sous chef. After working as a sous chef at a teppanyaki restaurant in Tokyo and as a manager at a teppanyaki restaurant in Osaka, he opened his own teppanyaki restaurant, Oh! My Steak in Osaka. In 2024, he opened the second restaurant, Shinsaibashi Steak.

秦　幸治Koji Hata

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store 酒ト和食ほっこり京都木屋町本店 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

富山　梓Azusa Tomiyama

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

He was born in 1998 in Kagoshima. He loves to cook and enjoys eating delicious food. Wanting to bring joy to people through cooking, he wished to eventually own his restaurant. As he gained experience as a chef, he came across Hokkori and joined the restaurant.

富山　梓Azusa Tomiyama

Unagidokoro Umami うなぎ処　美味美 Tenmabashi, Osaka Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

森本　優子Yuko Morimoto

Adding color to special days of tourism and small everyday luxuries.

Ms. Morimoto was born in Osaka. Experienced sushi restaurant in Tezukayama, Abeno, in Osaka City for 5 years. As a hall staff member at the restaurant, which also serves kaiseki cuisine, she has watched over people's precious dining moments. She now works as the manager at Unagidokoro Umami. In a space where guests can enjoy a meal with history and culture, she provides color to special occasions for tourists and small luxuries for local people in their daily lives.

森本　優子Yuko Morimoto

Niku Kappo ASATSUYU 肉割烹　ASATSUYU Yotsubashi/Shinmachi/Horie, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine) / Wine

西尾　佳則Yoshinori Nishio

Mr. Nishio serves an inspiring dining experience through various meat dishes that resonate with all the senses.

He was born in 1986 in Osaka. The manager of ASATSUYU. He found joy and satisfaction in bringing happiness, surprise, and excitement through food, leading him to the food and beverage industry. Started his career at a Japanese restaurant in Osaka and gained experience at a game meat restaurant. In 2021, he was appointed to his current position when the current restaurant was founded. In the lively atmosphere of the counter kappo restaurant, he works closely with a skilled head chef and devotes himself to providing hospitality by offering a wide variety of meats at their best. His attention to detail is also highly regarded.

西尾　佳則Yoshinori Nishio

Teppanyaki Kobe 鉄板焼　神戸 Namba, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

平瀬　和豊Kazutoyo Hirase

Admired the appearance of chefs and entered the world of cooking.

Mr. Hirase was born in 1975 in Hyogo. Influenced by the TV program he watched as a student, he decided to become a chef. Joined a members-only resort hotel and began his career in earnest. Since then, he has continued to hone his skills around Hyogo and the Hokuriku region and joined Teppanyaki Kobe in 2009. Currently, he provides guests with a pleasant experience with his brilliant teppanyaki performances and thoughtful hospitality.

平瀬　和豊Kazutoyo Hirase

Sichuan Dentou Hinabe Shokukan Shinsaibashi Branch 四川伝統火鍋　蜀漢　心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Szechuan,Chinese / Shabu-shabu (boiled meat slices) / Nabe (hot pot) / Szechuan

陳　明賢Mingxian Chen

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.

陳　明賢Mingxian Chen

Matsusakagyu WHAT'S Kyoto Muromachi Branch 松阪牛　WHAT’S　京都室町店 Shijo Karasuma/Karasuma Oike, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

石原　彰大Akihiro Ishihara

Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.

Mr. Ishihara was born in 1987 in Kyoto. Loving to eat since childhood, he entered Tsuji Gakuen Culinary & Confectionery College after graduating high school. After graduation, because of his love of yakiniku and horumon (offal meat), he found a job at a major yakiniku restaurant. Then, he came to Matsusakagyu WHAT'S Kyoto Muromachi Branch by chance and further improved his knowledge of beef, including butchering processing. Following store manager duties, he was involved in the overall start-up of restaurants and butcher stores. He is currently in charge of supervising restaurant operations.

石原　彰大Akihiro Ishihara

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

Restaurant ranking

Browsing history

Sukiyaki Shabu-shabu Nihonbashi Tsuruya

Yakitori to Sousakusumibiyaki Kokoko

Charcoal grills connect people. Diverse experiences create a unique taste and sense of wonder.

Sukiyaki Shabu-shabu Isshin

Mr. Hirose offers his specialties utilizing his knowledge and skills.

Sushi Senzu Kitashinchi Souhonten

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

Japanese Cuisine Shingetsu

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

Shunsai to Osake Anbai

Mr. Ikeda is a Japanese chef who continues confronting Japanese food from various perspectives.

Naniwa Yakiniku Saburo

To make high-quality meat even more delicious, Mr. Kitai also pays careful attention to details.

Kuromon Kuragin

Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.

Shokudoen Kita Shinchi Branch

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

Izakaya Asahi

Mr. Furumoto was inspired by a cooking TV program and became a cook as a profession that requires delicate work.

Shinsaibashi Sushi Tvern Oyaji Saigo no Nigiri

Mr. Kajiwara has realized his dream of working as a Japanese food chef since childhood.

Kitashinchi Sushi Senkoudo

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

Shinsaibashi Steak

With a passion for cooking, Mr. Hata decided to pursue a career in the culinary field and opened his restaurant after waiting with full preparation.

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

Unagidokoro Umami

Adding color to special days of tourism and small everyday luxuries.

Niku Kappo ASATSUYU

Mr. Nishio serves an inspiring dining experience through various meat dishes that resonate with all the senses.

Teppanyaki Kobe

Admired the appearance of chefs and entered the world of cooking.

Sichuan Dentou Hinabe Shokukan Shinsaibashi Branch

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Matsusakagyu WHAT'S Kyoto Muromachi Branch

Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.

Hormone Yakiniku Shichifuku Namba branch

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